Composition for assisting in reducing blood glucose and blood lipid as well as preparation method and application of composition

Abstract

The invention discloses a composition for assisting in reducing blood sugar and blood fat as well as a preparation method and application thereof, and relates to the technical field of functional compositions. The composition comprises highland barley powder and modified inulin, the preparation method of the highland barley powder comprises the following steps: soaking highland barley grains in a weakly alkaline aqueous solution, and sequentially carrying out first pulse microwave treatment, enzyme deactivation treatment and segmented baking treatment; the segmented baking treatment comprises first-stage baking treatment and second-stage intermittent infrared irradiation treatment; the temperature of the first-stage baking treatment is 40-60 DEG C; the temperature of the second-stage intermittent infrared irradiation treatment is 60-80 DEG C, and the emission wavelength is 2.5-4 microns; the preparation method of the modified inulin comprises the following steps: performing acidolysis treatment on inulin in a weakly acidic aqueous solution, and then drying. The highland barley powder and the modified inulin in the embodiment can synergistically improve glycometabolism and lipid metabolism, effectively reduce the body weight, blood sugar, blood fat and the like under high-glucose and / or high-fat diet, and protect and repair the pancreas islet function.

Description

Technical Field

[0001] The present invention relates to the technical field of functional compositions, and in particular to a composition for assisting in lowering blood sugar and lipids, and a preparation method and application thereof. Background Art

[0002] In recent years, the incidence of metabolic syndrome, characterized by hyperglycemia, hyperlipidemia, and obesity, has been increasing year by year, posing a serious threat to human health and imposing a significant social burden. Hyperglycemia and hyperlipidemia are the pathological basis for highly lethal and disabling diseases such as diabetes, coronary heart disease, and stroke. Long-term exposure to these conditions can lead to the risk of atherosclerosis, which in turn increases the morbidity and mortality of cardiovascular disease and can also cause damage to the eyes, kidneys, nerves, and cardiovascular system. Currently, treatment for these conditions often relies on medications that regulate blood lipids and blood sugar, but these conditions are prone to rebound after discontinuation, require long-term medication, and carry side effects. Special dietary foods (foods for special medical purposes) based on a core formula containing medicinal and edible plants have emerged as an important solution for alleviating metabolic syndrome due to their precise nutritional regulation. Providing a composition that effectively lowers blood sugar and lipids is crucial. Summary of the Invention

[0003] The present invention aims to address at least one of the technical problems existing in the prior art. To this end, the present invention provides a composition that can improve glucose and lipid metabolism, effectively reduce body weight, blood sugar, and blood lipids in patients with a high-sugar and / or high-fat diet, improve serum insulin levels, and protect and repair pancreatic islet function.

[0004] The present invention also provides a method for preparing the composition.

[0005] The present invention also provides application of the above composition.

[0006] A composition according to the first embodiment of the present invention comprises highland barley flour and modified inulin; The preparation method of the highland barley flour comprises the following steps: After highland barley grains are soaked in a weak alkaline aqueous solution, they are sequentially subjected to a first pulse microwave treatment, an enzyme inactivation treatment, and a segmented baking treatment to obtain the highland barley powder; The pH of the weak alkaline aqueous solution is 7.2-9.0; the staged baking treatment includes a first stage baking treatment and a second stage intermittent infrared irradiation treatment; the temperature of the first stage baking treatment is 40°C-60°C; the temperature of the second stage intermittent infrared irradiation treatment is 60°C-80°C, and the emission wavelength is 2.5 μm-4 μm; The preparation method of the modified inulin comprises the following steps: The modified inulin is obtained by subjecting the inulin to acid hydrolysis treatment in a weakly acidic aqueous solution and then drying the solution; the pH of the weakly acidic aqueous solution is 5.0-6.5.

[0007] The composition according to the embodiment of the present invention has at least the following beneficial effects: The highland barley flour and modified inulin of the embodiment can synergistically inhibit α-glucosidase, bind bile salts, and have a significant effect on improving glucose and lipid metabolism. They can reduce body weight, blood sugar, and blood lipids in high-sugar and / or high-fat diets, improve serum insulin levels, and protect and repair pancreatic islet function. In addition, it has strong adaptability and can be flexibly applied to the preparation of various end products such as solid beverages and compressed candies.

[0008] The highland barley flour and modified inulin obtained through corresponding treatment both retain the active nutrients of the raw materials well, which is beneficial to improving the subsequent processing efficiency and its effect of improving lipid metabolism and liver glucose metabolism.

[0009] According to some embodiments of the present invention, the pH of the weakly alkaline aqueous solution is 7.2-9.0, for example, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9 or 9.

[0010] According to some embodiments of the present invention, the volume ratio of the highland barley grains to the weakly alkaline aqueous solution is 1: (1-20). For example, it can be 1: 1, 1: 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1: 9, 1: 10, 1: 11, 1: 12, 1: 13, 1: 14, 1: 15, 1: 16, 1: 17, 1: 18, 1: 19 or 1: 20.

[0011] According to some embodiments of the present invention, the weak alkaline aqueous solution is an aqueous solution including at least one of sodium bicarbonate, potassium hydroxide, and sodium carbonate.

[0012] According to some embodiments of the present invention, the weakly alkaline aqueous solution is a sodium bicarbonate aqueous solution.

[0013] According to some embodiments of the present invention, the concentration of sodium bicarbonate in the sodium bicarbonate aqueous solution is 0.1 (w / v)%-5 (w / v)%. For example: it can be 0.1(w / v)%, 0.2(w / v)%, 0.4(w / v)%, 0.6(w / v)%, 0.8(w / v)%, 1(w / v)%, 1.2(w / v)%, 1.4(w / v)%, 1.6(w / v)%, 1.8(w / v)%, 2(w / v)%, 2.2(w / v)%, 2.4(w / v)%, 2.6(w / v)%, 2.8(w / v)%, 3(w / v)%, 3.2(w / v)%, 3.4(w / v)%, 3.6(w / v)%, 3. 8(w / v)%, 4(w / v)%, 4.2(w / v)%, 4.4(w / v)%, 4.6(w / v)%, 4.8(w / v)% or 5(w / v)%.

[0014] According to some embodiments of the present invention, the soaking temperature of the soaking treatment is 20°C-37°C. For example, it can be 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C or 37°C.

[0015] According to some embodiments of the present invention, the soaking time of the soaking treatment is 4 hours to 24 hours. For example, it can be 4 hours, 4.5 hours, 5 hours, 5.5 hours, 6 hours, 6.5 hours, 7 hours, 7.5 hours, 8 hours, 8.5 hours, 9 hours, 9.5 hours, 10 hours, 10.5 hours, 11 hours, 11.5 hours, 12 hours, 12.5 hours, 13 hours, 13.5 hours, 14 hours, 14.5 hours, 15 hours, 15.5 hours, 16 hours, 16.5 hours, 17 hours, 17.5 hours, 18 hours, 18.5 hours, 19 hours, 19.5 hours, 20 hours, 20.5 hours, 21 hours, 21.5 hours, 22 hours, 22.5 hours, 23 hours, 23.5 hours, or 24 hours.

[0016] Pulsed microwave treatment is an intermittent short-time microwave treatment under a low-temperature environment, which can avoid local overheating and reduce the degradation of heat-sensitive components (such as β-glucan). Its "thermal-non-thermal" synergistic effect can destroy the cell wall structure and promote the release of β-glucan.

[0017] According to some embodiments of the present invention, the temperature of the first pulse microwave treatment is 20° C.-37° C. For example, it can be 20° C., 21° C., 22° C., 23° C., 24° C., 25° C., 26° C., 27° C., 28° C., 29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., or 37° C.

[0018] According to some embodiments of the present invention, the microwave output power of the first pulse microwave treatment is 200 W to 500 W. For example, it can be 200 W, 210 W, 220 W, 230 W, 240 W, 250 W, 260 W, 270 W, 280 W, 290 W, 300 W, 310 W, 320 W, 330 W, 340 W, 350 W, 360 W, 370 W, 380 W, 390 W, 400 W, 410 W, 420 W, 430 W, 440 W, 450 W, 460 W, 470 W, 480 W, 490 W, or 500 W.

[0019] According to some embodiments of the present invention, the microwave frequency of the first pulse microwave treatment is 200 Hz-500 Hz. For example, it can be 200 Hz, 210 Hz, 220 Hz, 230 Hz, 240 Hz, 250 Hz, 260 Hz, 270 Hz, 280 Hz, 290 Hz, 300 Hz, 310 Hz, 320 Hz, 330 Hz, 340 Hz, 350 Hz, 360 Hz, 370 Hz, 380 Hz, 390 Hz, 400 Hz, 410 Hz, 420 Hz, 430 Hz, 440 Hz, 450 Hz, 460 Hz, 470 Hz, 480 Hz, 490 Hz, or 500 Hz.

[0020] According to some embodiments of the present invention, the pulse width of the first pulse microwave treatment is 10 ns to 60 ns, and the pulse interval is 5 s to 60 s. For example, the pulse width can be 10 ns, 15 ns, 20 ns, 25 ns, 30 ns, 35 ns, 40 ns, 45 ns, 50 ns, 55 ns, or 60 ns. The pulse interval can be 5 s, 10 s, 15 s, 20 s, 25 s, 30 s, 35 s, 40 s, 45 s, 50 s, 55 s, or 60 s.

[0021] According to some embodiments of the present invention, the total treatment time of the first pulse microwave treatment is 1 min-60 min, for example, 1 min, 2 min, 3 min, 4 min, 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min.

[0022] According to some embodiments of the present invention, the temperature of the enzyme inactivation treatment is 60° C.-80° C. For example, it can be 60° C., 61° C., 62° C., 63° C., 64° C., 65° C., 66° C., 67° C., 68° C., 69° C., 70° C., 71° C., 72° C., 73° C., 74° C., 75° C., 76° C., 77° C., 78° C., 79° C. or 80° C.

[0023] According to some embodiments of the present invention, the enzyme inactivation treatment lasts for 1 min to 5 min, for example, 1 min, 1.5 min, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min, or 5 min.

[0024] According to some embodiments of the present invention, the temperature of the first baking treatment is 45°C-55°C. For example, it can be 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, or 55°C. If the temperature of the first baking treatment is lower than 40°C, the drying efficiency may be too low. If the temperature of the first baking treatment is higher than 60°C, some enzymes may be inactivated or Maillard reaction precursors may be prematurely generated. When the temperature of the first baking treatment is 45°C-55°C, it is more conducive to ensuring the drying speed and retaining the active ingredients.

[0025] According to some embodiments of the present invention, the baking time is 20 min-40 min. If the baking time is too short, effective dehydration may not be achieved; if the baking time is too long, volatile flavor substances may be lost.

[0026] According to some embodiments of the present invention, after the first stage of baking, the moisture content of the highland barley grains is 8%-12%. For example, the moisture content can be 8%, 8.2%, 8.4%, 8.6%, 8.8%, 9%, 9.2%, 9.4%, 9.6%, 9.8%, 10%, 10.2%, 10.4%, 10.6%, 10.8%, 11%, 11.2%, 11.4%, 11.6%, 11.8%, or 12%. If the moisture content of the highland barley grains is lower than 8%, the highland barley grains may become brittle; if the moisture content of the highland barley grains is higher than 12%, the subsequent baking uniformity may be affected.

[0027] According to some embodiments of the present invention, the temperature of the two-stage intermittent infrared irradiation treatment is 65°C-75°C. If the temperature of the two-stage intermittent infrared irradiation treatment is lower than 60°C, the fiber structure of the highland barley grains may not be sufficiently loosened. If the temperature of the two-stage intermittent infrared irradiation treatment is higher than 80°C, it may cause thermal degradation of β-glucan. When the temperature of the two-stage intermittent infrared irradiation treatment is 65°C-75°C, it is more conducive to preventing the degradation of heat-sensitive components and ensuring the fiber modification effect.

[0028] According to some embodiments of the present invention, the duration of the two-stage intermittent infrared irradiation treatment is 45 minutes to 75 minutes. If the duration of the two-stage intermittent infrared irradiation treatment is too short, the fiber structure may not be fully opened; if the duration of the two-stage intermittent infrared irradiation treatment is too long, a caramelization reaction may be triggered, affecting the blood sugar and lipid-lowering effects.

[0029] According to some embodiments of the present invention, the emission wavelength of the two-stage intermittent infrared irradiation treatment is 2.5 μm-4 μm. For example, it can be 2.5 μm, 2.6 μm, 2.7 μm, 2.8 μm, 2.9 μm, 3 μm, 3.1 μm, 3.2 μm, 3.3 μm, 3.4 μm, 3.5 μm, 3.6 μm, 3.7 μm, 3.8 μm, 3.9 μm, or 4 μm. This can match the absorption peaks of water molecules and OH bonds in the fiber, enhancing the thermal effect.

[0030] According to some embodiments of the present invention, the two-stage intermittent infrared irradiation treatment is performed for 0.5-2 minutes every 8-12 minutes. If the intervals are too short, local overheating can occur; if the intervals are too long, insufficient heat conduction can occur. If the single irradiation time is too short, the fiber structure cannot be effectively loosened; if the single irradiation time is too long, the surface of the highland barley grains may be carbonized.

[0031] According to some embodiments of the present invention, the β-glucan dissolution rate of the highland barley flour is ≥30 wt %, for example, 30 wt %, 32 wt %, 34 wt %, 36 wt %, 38 wt %, 40 wt %, 42 wt %, 44 wt %, 46 wt %, 48 wt %, 50 wt %, 55 wt %, 60 wt %, 65 wt %, or 70 wt %.

[0032] According to some embodiments of the present invention, the inulin has a degree of polymerization (DP) of 10-23. For example, it can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, or 23. If the DP is too low, the composition may have poor physical and chemical properties (e.g., low viscosity and poor water retention), high fermentation gas production, and may easily cause flatulence after oral administration. It also has poor prebiotic activity and poor probiotic growth-promoting effects. Furthermore, it is easily fermented by anterior colon bacteria (e.g., Lactobacilli) and fails to effectively promote the proliferation of posterior colon bacteria (e.g., Bifidobacteria). If the DP is too high, processing performance is poor, solubility is low (e.g., inulin with a DP of 30 has a solubility of <1g / 100g water), dispersibility is poor, and the product may have high viscosity, thereby affecting food texture (e.g., causing turbidity or gelation in beverages).

[0033] According to some embodiments of the present invention, the pH of the weakly acidic aqueous solution is 5.0-6.5, for example, 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6, 6.1, 6.2, 6.3, 6.4 or 6.5.

[0034] According to some embodiments of the present invention, the weakly acidic aqueous solution is an aqueous solution comprising at least one of citric acid, acetic acid, and malic acid.

[0035] According to some embodiments of the present invention, the weakly acidic aqueous solution is a citric acid aqueous solution.

[0036] According to some embodiments of the present invention, the concentration of citric acid in the citric acid aqueous solution is 3 (w / v)%-7 (w / v)%. For example, it can be 3 (w / v)%, 3.2 (w / v)%, 3.4 (w / v)%, 3.6 (w / v)%, 3.8 (w / v)%, 4 (w / v)%, 4.2 (w / v)%, 4.4 (w / v)%, 4.6 (w / v)%, 4.8 (w / v)%, 5 (w / v)%, 5.2 (w / v)%, 5.4 (w / v)%, 5.6 (w / v)%, 5.8 (w / v)%, 6 (w / v)%, 6.2 (w / v)%, 6.4 (w / v)%, 6.6 (w / v)%, 6.8 (w / v)% or 7 (w / v)%.

[0037] According to some embodiments of the present invention, the concentration of citric acid in the citric acid aqueous solution is 4.5 (w / v)%-5.5 (w / v)%.

[0038] According to some embodiments of the present invention, the material-liquid ratio of the inulin to the weakly acidic aqueous solution is 1 g: (2-4) mL. For example, it can be 1 g: 2 mL, 1 g: 2.1 mL, 1 g: 2.2 mL, 1 g: 2.3 mL, 1 g: 2.4 mL, 1 g: 2.5 mL, 1 g: 2.6 mL, 1 g: 2.7 mL, 1 g: 2.8 mL, 1 g: 2.9 mL, 1 g: 3 mL, 1 g: 3.1 mL, 1 g: 3.2 mL, 1 g: 3.3 mL, 1 g: 3.4 mL, 1 g: 3.5 mL, 1 g: 3.6 mL, 1 g: 3.7 mL, 1 g: 3.8 mL, 1 g: 3.9 mL, or 1 g: 4 mL.

[0039] According to some embodiments of the present invention, the acid hydrolysis treatment temperature is 55°C-65°C. For example, it can be 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, or 65°C. Acid hydrolysis can induce the hydrolysis of some inulin into oligofructose, which improves solubility and reduces blood sugar and lipid levels. If the temperature is too low, the hydrolysis rate is too low; if the temperature is too high, a caramelization side reaction may occur.

[0040] According to some embodiments of the present invention, the acid hydrolysis treatment time is 20 min-40 min. For example, it can be 20 min, 21 min, 22 min, 23 min, 24 min, 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, 36 min, 37 min, 38 min, 39 min, or 40 min. If the time is too short, the hydrolysis will be incomplete; if the time is too long, the inulin will be over-hydrolyzed.

[0041] According to some embodiments of the present invention, the drying is spray drying.

[0042] According to some embodiments of the present invention, the inlet air temperature for spray drying is 110° C.-130° C. For example, it can be 110° C., 111° C., 112° C., 113° C., 114° C., 115° C., 116° C., 117° C., 118° C., 119° C., 120° C., 121° C., 122° C., 123° C., 124° C., 125° C., 126° C., 127° C., 128° C., 129° C., or 130° C. If the inlet air temperature is too low, incomplete drying may occur; if the inlet air temperature is too high, degradation of heat-sensitive oligofructose may occur.

[0043] According to some embodiments of the present invention, the inlet air temperature of the spray drying is 115°C-125°C.

[0044] According to some embodiments of the present invention, the outlet air temperature of the spray drying is 55-65° C. If the temperature is lower than 55° C., excessive residual moisture may result; if the temperature is higher than 65° C., the surface of the modified inulin may harden and the solubility may decrease.

[0045] According to some embodiments of the present invention, the modified inulin has a moisture content of 3%-8%. For example, it may be 3%, 3.2%, 3.4%, 3.6%, 3.8%, 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, 5.2%, 5.4%, 5.6%, 5.8%, 6%, 6.2%, 6.4%, 6.6%, 6.8%, 7%, 7.2%, 7.4%, 7.6%, 7.8%, or 8%. If the moisture content is too high, it may absorb moisture and form lumps; if the moisture content is too low, it may cause electrostatic adsorption.

[0046] According to some embodiments of the present invention, the water content of the modified inulin is 3%-5%.

[0047] According to some embodiments of the present invention, the composition comprises 60-80 parts of highland barley flour and 20-40 parts of modified inulin, calculated by mass.

[0048] According to some embodiments of the present invention, the composition comprises 65-75 parts of highland barley flour and 25-35 parts of modified inulin, calculated by weight.

[0049] According to some embodiments of the present invention, the total dietary fiber content of the composition is ≥35%, for example, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80%.

[0050] According to some embodiments of the present invention, the soluble fiber accounts for 55%-80% of the total dietary fiber, for example, 55%, 60%, 65%, 70%, 75% or 80%.

[0051] According to the second embodiment of the present invention, the method for preparing the composition described in the first embodiment comprises the following steps: A mixture of highland barley flour and modified inulin is prepared.

[0052] According to some embodiments of the present invention, the preparation method further comprises: subjecting the mixture to a second pulse microwave treatment.

[0053] Compared with continuous microwave treatment, superheated steam treatment, far-infrared baking treatment and microwave baking treatment, pulse microwave treatment is more conducive to maintaining active nutrients.

[0054] According to some embodiments of the present invention, the temperature of the second pulse microwave treatment is 20° C.-40° C. For example, it can be 20° C., 21° C., 22° C., 23° C., 24° C., 25° C., 26° C., 27° C., 28° C., 29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37° C., 38° C., 39° C. or 40° C.

[0055] According to some embodiments of the present invention, the microwave output power of the second pulsed microwave treatment is 200 W to 500 W. For example, it can be 200 W, 210 W, 220 W, 230 W, 240 W, 250 W, 260 W, 270 W, 280 W, 290 W, 300 W, 310 W, 320 W, 330 W, 340 W, 350 W, 360 W, 370 W, 380 W, 390 W, 400 W, 410 W, 420 W, 430 W, 440 W, 450 W, 460 W, 470 W, 480 W, 490 W, or 500 W.

[0056] According to some embodiments of the present invention, the microwave frequency of the second pulsed microwave treatment is 200 Hz-500 Hz. For example, it can be 200 Hz, 210 Hz, 220 Hz, 230 Hz, 240 Hz, 250 Hz, 260 Hz, 270 Hz, 280 Hz, 290 Hz, 300 Hz, 310 Hz, 320 Hz, 330 Hz, 340 Hz, 350 Hz, 360 Hz, 370 Hz, 380 Hz, 390 Hz, 400 Hz, 410 Hz, 420 Hz, 430 Hz, 440 Hz, 450 Hz, 460 Hz, 470 Hz, 480 Hz, 490 Hz, or 500 Hz.

[0057] According to some embodiments of the present invention, the pulse width of the second pulse microwave treatment is 10 ns to 60 ns, for example, 10 ns, 15 ns, 20 ns, 25 ns, 30 ns, 35 ns, 40 ns, 45 ns, 50 ns, 55 ns, or 60 ns.

[0058] According to some embodiments of the present invention, the pulse interval of the second pulse microwave treatment is 5 s to 60 s, for example, 5 s, 10 s, 15 s, 20 s, 25 s, 30 s, 35 s, 40 s, 45 s, 50 s, 55 s or 60 s.

[0059] According to some embodiments of the present invention, the total treatment time of the second pulse microwave treatment is 1 min-60 min, for example, 1 min, 2 min, 3 min, 4 min, 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min.

[0060] According to some embodiments of the present invention, the composition is prepared using a wet granulator and a fluidized bed; the preparation method comprises the following steps: A mixture of highland barley flour, modified inulin, a lubricant (such as magnesium stearate), and a binder (such as xylitol) is prepared, and granulated using a wet granulator to obtain granules; and the granules are dried using a fluidized bed; and, optionally, sieving.

[0061] According to some embodiments of the present invention, the mixture includes 60-80 parts of highland barley flour, 20-40 parts of modified inulin, 1-20 parts of lubricant, and 1-20 parts of adhesive.

[0062] According to some embodiments of the present invention, the granulation temperature is ≤ 45°C. For example, it can be 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C or 45°C.

[0063] According to some embodiments of the present invention, the temperature of the fluidized bed drying is 25° C.-60° C. For example, it can be 25° C., 26° C., 27° C., 28° C., 29° C., 30° C., 31° C., 32° C., 33° C., 34° C., 35° C., 36° C., 37° C., 38° C., 39° C., 40° C., 41° C., 42° C., 43° C., 44° C., 45° C., 46° C., 47° C., 48° C., 49° C., 50° C., 51° C., 52° C., 53° C., 54° C., 55° C., 56° C., 57° C., 58° C., 59° C., or 60° C.

[0064] According to some embodiments of the present invention, the mesh size of the sieving process is 10-200 mesh, for example, 10 mesh, 20 mesh, 30 mesh, 40 mesh, 50 mesh, 60 mesh, 70 mesh, 80 mesh, 90 mesh, 100 mesh, 110 mesh, 120 mesh, 130 mesh, 140 mesh, 150 mesh, 160 mesh, 170 mesh, 180 mesh, 190 mesh or 200 mesh.

[0065] According to a third aspect of the present invention, the composition as described in the first aspect is used in the preparation of feed additives, foods, health products or medicines with the function of lowering blood sugar and / or lipids.

[0066] According to some embodiments of the present invention, the dosage form of the food, health product or medicine is at least one of capsules, tablets, pills, injections, tinctures, suppositories, powders, granules, oral liquid preparations, lyophilized preparations, pellets, sustained-release preparations, controlled-release tablets, suspensions, aerosols, sprays, extracts and syrups.

[0067] According to some embodiments of the present invention, the feed additive, food, health product or medicine includes an auxiliary material acceptable in food or pharmacy.

[0068] According to some embodiments of the present invention, the auxiliary material includes at least one of a diluent, an excipient, a filler, a binder, a wetting agent, a disintegrant, an absorption promoter, a surfactant, an adsorption carrier, a lubricant, and a flavoring agent.

[0069] Other features and advantages of the present invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0070] Figure 1 The test results of α-glucosidase inhibition rate and bile salt binding rate of the composition of Example 1, the highland barley flour of Preparation Example 1 and the modified inulin of Preparation Example 2; A: α-glucosidase inhibition rate, B: bile salt binding rate; where **** indicates a very significant difference ( p <0.0001); Figure 2 The weight changes of mice in different groups in Example 2 are detected; ** indicates a very significant difference ( p <0.01, **** indicates extremely significant differences ( p <0.0001); Figure 3 The test results of liver weight, liver triglyceride content, and liver cholesterol content of different groups of mice in Example 2; A: liver weight, B: liver triglyceride content, C: liver cholesterol content; where * indicates significant difference ( p <0.05, ** indicates extremely significant differences ( p <0.01, *** indicates extremely significant differences ( p <0.001, **** indicates extremely significant differences ( p <0.0001); Figure 4 The results of epididymal fat content test of different groups of mice in Example 2; * indicates significant difference ( p <0.05, ** indicates extremely significant differences ( p <0.01, *** indicates extremely significant differences ( p <0.001, **** indicates extremely significant differences ( p <0.0001); Figure 5The results of the detection of low-density cholesterol lipoprotein content, triglyceride content, and low-density cholesterol lipoprotein content in different groups of mice in Example 2; A: low-density cholesterol lipoprotein content, B: triglyceride content, C: low-density cholesterol lipoprotein content; where * indicates significant difference ( p <0.05, ** indicates extremely significant differences ( p <0.01, *** indicates extremely significant differences ( p <0.001, **** indicates extremely significant differences ( p <0.0001); Figure 6 The results of the oral glucose tolerance test (OGTT) in Example 3 are shown in Figure 3; A: fasting blood glucose concentration test results, B: blood glucose concentration test results at different time points after oral glucose administration; C: area under the curve (AUC) analysis results; where * indicates significant difference ( p <0.05, ** indicates extremely significant differences ( p <0.01, *** indicates extremely significant differences ( p <0.001, **** indicates extremely significant differences ( p <0.0001); Figure 7 The results of the insulin tolerance test (ITT) in Example 4 are shown in Figure 4; A: insulin concentration test results, B: blood glucose concentration test results at different time points after insulin injection; C: AUC analysis results; where * indicates significant difference ( p <0.05, ** indicates extremely significant differences ( p <0.01, *** indicates extremely significant differences ( p <0.001, **** indicates extremely significant differences ( p <0.0001). DETAILED DESCRIPTION

[0071] The following will clearly and completely describe the concept and technical effects of the present invention in conjunction with the embodiments to fully understand the purpose, features and effects of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0072] If the specific conditions are not specified in the examples, the experiments were carried out under conventional conditions or those recommended by the manufacturer. All reagents or instruments used, if the manufacturer is not specified, are commercially available conventional products.

[0073] In the description of the present invention, if there is a description of first, second, etc., it is only for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0074] When a numerical range is disclosed herein, the range is considered continuous and includes the minimum and maximum values ​​of the range, as well as every value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe a feature or characteristic, the ranges can be combined. In other words, unless otherwise indicated, all ranges disclosed herein are understood to include any and all subranges subsumed therein.

[0075] "And / or" is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0076] In an embodiment of the present invention, the steps of the test method for the dissolution rate of β-glucan are as follows: (1) Prepare a gradient concentration of β-glucan standard solution (0.1-1.0 mg / mL). Take 0.5 mL of β-glucan standard solution and mix it with 4.5 mL of anthrone sulfuric acid reagent. Boil it in a boiling water bath for 10 min. After cooling, measure the absorbance at 620 nm and draw a standard curve.

[0077] (2) After the sample is passed through an 80-mesh sieve, accurately weigh 1.0 g (accurate to 0.0001 g) and place it in a centrifuge tube. Add 5 mL of anhydrous ethanol, vortex mix, and centrifuge (3000 rpm, 10 min). Discard the supernatant and repeat twice to remove lipid interference. Add 50 mL of phosphate buffer (pH 6.9) and place in a constant temperature water bath shaker (50°C, 200 rpm, 30 min). Add α-amylase (50 U / mL) and incubate in a 37°C water bath for 30 min to hydrolyze starch to remove interference. Inactivate in a boiling water bath for 5 min, cool, and centrifuge (4000 rpm, 15 min) to collect the supernatant. Take 0.5 mL of the supernatant and mix with 4.5 mL of anthrone sulfuric acid reagent, incubate in a boiling water bath for 10 min, cool, and measure the absorbance at 620 nm. Calculate the β-glucan concentration based on the standard curve, and calculate the dissolved β-glucan mass and β-glucan dissolution rate.

[0078] Dissolution rate (%) = [mass of dissolved β-glucan (mg)] / [mass of total β-glucan in the corresponding mass of highland barley grain raw material (mg)] × 100.

[0079] In an embodiment of the present invention, the steps of the test method for the residual enzyme activity rate are as follows: (1) Prepare a gradient of glucose standard aqueous solutions (0, 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL). Add 1 mL of 3,5-dinitrosalicylic acid reagent to 1 mL of each glucose standard aqueous solution. Boil in a boiling water bath for 5 min. After cooling, add water to 10 mL. Measure the absorbance at 540 nm and plot a standard curve.

[0080] (2) Take 0.1 mL of the test sample aqueous solution (concentration of 1 mg / mL, the test sample is highland barley flour with or without enzyme inactivation treatment) and mix it with 1 mL of starch solution (concentration of 1 mg / mL). Incubate in a 37°C water bath for 10 min. Immediately add 1 mL of 3,5-dinitrosalicylic acid reagent to terminate the reaction. Incubate in a boiling water bath for 5 min. After cooling, adjust the volume to 10 mL. Centrifuge (4000 rpm, 5 min). Take the supernatant and measure the absorbance at 540 nm. Calculate the amount of reducing sugar (mg) generated and the residual enzyme activity based on the standard curve.

[0081] The calculation formula for the residual enzyme activity is: Residual enzyme activity (%) = enzyme activity after inactivation / enzyme activity before inactivation × 100; Enzyme activity (U / mL) = [reducing sugar amount (mg) × 1000] / [reaction time (min) × volume of the test sample aqueous solution (mL) × 162].

[0082] Unless otherwise specified, the high-fat and high-sugar diet consisted of 31.5% basal feed, 20% sucrose, 45% lard, 2.5% cholesterol, and 1% sodium cholate.

[0083] Preparation Example 1 This example provides a method for preparing highland barley flour, the steps are as follows: A1) Preprocessing: Highland barley grains were washed and soaked in 100 mL of a 0.2 (w / v)% NaHCO₃ aqueous solution (pH 7.5) at 25°C for 8 hours to soften the seed coat and activate endogenous enzymes. The grains were drained and then subjected to pulsed microwave treatment (temperature 30°C, microwave output power 300 W, microwave frequency 300 Hz, pulse width 10 ns, pulse interval 10 s, total treatment time 2 minutes) and enzyme inactivation treatment (70°C, 2 minutes) to obtain the pretreated product.

[0084] A2) Staged low-temperature baking: The pretreated product was dried with hot air at 50°C for 30 minutes to obtain baked product A (moisture content 10%). Baked product A was then subjected to intermittent infrared irradiation at 70°C (infrared emission wavelength 3 μm, 1 minute of irradiation followed by a 10-minute rest period) for a total of 60 minutes to obtain the baked product.

[0085] A3) Crushing: The baked product is ultrafinely ground to a particle size of ≤50 μm (passed through a 200-mesh sieve) to obtain highland barley flour.

[0086] After testing, the β-glucan dissolution rate of highland barley flour was 35.7%, and the residual enzyme activity rate was less than 5%.

[0087] Preparation Example 2 This example provides a method for preparing modified inulin, the steps are as follows: Inulin (degree of polymerization DP of 15) was mixed with 5 (w / v)% citric acid aqueous solution (pH=6.0) at a ratio of 1:3 (w / v) and stirred at 60°C for 30 minutes to induce partial hydrolysis to produce oligofructose and improve solubility; the modified inulin (moisture ≤5%) was obtained by spray drying (inlet air temperature 120°C, outlet air temperature 60°C).

[0088] Preparation Comparative Example 1 This example provides a highland barley flour, the preparation method of which differs from that of Preparation Example 1 only in that the pulse microwave treatment is replaced by microwave treatment (temperature of 30°C, microwave output power of 300 W, microwave frequency of 300 Hz, and total treatment time of 2 minutes).

[0089] After testing, the β-glucan dissolution rate of highland barley flour was 28.5%, and the enzyme activity residual rate was 20%.

[0090] Preparation Comparative Example 2 This example provides a highland barley flour, the preparation method of which differs from that of Preparation Example 1 only in that the pulse microwave treatment is omitted.

[0091] After testing, the β-glucan dissolution rate of highland barley flour was 15.2% and the enzyme activity residual rate was 100%.

[0092] Example 1 This example provides a composition, the preparation method of which is as follows: The highland barley flour prepared in Preparation Example 1 and the modified inulin prepared in Preparation Example 2 were mixed in a mass ratio of 7:3 and subjected to pulse microwave treatment (temperature of 25°C, microwave output power of 300 W, microwave frequency of 300 Hz, pulse width of 10 ns, pulse interval of 60 seconds, and total treatment time of 10 minutes).

[0093] Example 2 This example provides a composition consisting of the following raw materials: 60 parts of highland barley flour prepared in Preparation Example 1, 30 parts of modified inulin prepared in Preparation Example 2, 5 parts of magnesium stearate, and 5 parts of 10 (w / v)% xylitol aqueous solution.

[0094] The preparation method is as follows: Highland barley flour, modified inulin, magnesium stearate and xylitol aqueous solution are mixed and granulated by a wet granulator at a temperature below 45°C; the granules obtained by granulation are dried in a fluidized bed at 40°C and passed through a 20-mesh sieve to obtain a porous granular composition.

[0095] Test Example 1 The α-glucosidase inhibition rate and bile salt binding rate of the composition prepared in Example 1, the highland barley flour prepared in Preparation Example 1, and the modified inulin prepared in Preparation Example 2 were measured.

[0096] 1. The test method steps for α-glucosidase inhibition rate are as follows: 1) The test samples (highland barley flour group: highland barley flour prepared in Preparation Example 1; inulin group: modified inulin prepared in Preparation Example 2; and highland barley inulin compound group: the composition prepared in Example 1) were dissolved in PBS to prepare test sample solutions with concentrations of 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL, respectively. α-glucosidase was dissolved in PBS to prepare a 10 U / mL α-glucosidase solution.

[0097] 2) Add 50 μL of the sample solution and 50 μL of α-glucosidase solution to a 96-well plate, pre-incubate at 37°C for 10 minutes; add 50 μL of 10 mM p-nitrophenyl-α-D-pyranoglucopyranoside (PNPG) solution to each well, and continue the reaction at 37°C for 20 minutes; add 100 μL of stop solution (5 mM Na2CO3 aqueous solution) to terminate the reaction, measure the absorbance at 405 nm, and obtain A 样品 The sample solution and α-glucosidase solution were replaced with equal volumes of PBS as a blank control group, and A 空白对照 The sample solution was replaced with an equal volume of PBS as a negative control group, and A 阴性对照 .

[0098] α-glucosidase inhibition rate (%) = [1−(A 样品 −A 空白对照 ) / (A 阴性对照 −A 空白对照 )]×100.

[0099] 2. The test method steps for bile salt binding rate are as follows: 1) Dissolve sodium cholate in PBS to prepare a gradient of sodium cholate solutions with concentrations of 0, 1, 2, 3, 4, and 5 mM. Measure the absorbance at 340 nm and plot a concentration-absorbance standard curve.

[0100] 2) 1 mL of 4 mM sodium cholate solution and an appropriate amount of the sample to be tested (highland barley powder group: 500 mg highland barley powder of Preparation Example 1; inulin group: 500 mg modified inulin of Preparation Example 2; compound 500 group: 500 mg of the composition of Example 1; compound 1000 group: 1000 mg of the composition of Example 1) were mixed in a 1.5 mL centrifuge tube and incubated at 37°C with constant temperature shaking (150 rpm) for 2 minutes. The mixture was then centrifuged at 8000 rpm for 15 minutes. The supernatant was collected and the absorbance at 340 nm was measured. 实验组 10 mg of the sample to be tested was replaced with 1 mL PBS as the blank group, and the absorbance at 340 nm was measured. 空白组 1 mL of 4 mM sodium cholate solution was replaced with 1 mL of PBS as the background control group, and the absorbance at 340 nm was measured. 背景对照组 . 实验组 、A 空白组 Subtract A respectively 背景对照组 , to eliminate the interference of sample color, and then substitute it into the concentration-absorbance standard curve to calculate the bile salt concentration C 实验组 、C 空白组 .

[0101] Bile salt binding rate (%) = [(C 空白组 −C 实验组 ) / C 空白组 ]×100.

[0102] The results are as follows Figure 1 shown.

[0103] Both the highland barley flour of Preparation Example 1 and the modified inulin of Preparation Example 2 have certain α-glucosidase inhibition and bile salt binding effects. When highland barley flour and modified inulin are combined (the composition of Example 1), the α-glucosidase inhibition and bile salt binding effects are significantly enhanced.

[0104] Test Example 2 C57 mice (7 weeks old, male) were fed adaptively for 1 week and then randomly divided into 6 groups, 8 mice in each group. During the experiment, the mice had free access to water and food.

[0105] (1) Normal group: fed with regular feed for 8 weeks.

[0106] (2) Model group: fed with high-fat and high-sugar feed for 8 weeks.

[0107] (3) Highland barley flour group: The rats were fed with a high-fat and high-sugar diet for 8 weeks and gavaged with highland barley flour prepared in Example 1 at a dose of 500 mg / kg body weight per day.

[0108] (4) Inulin group: The mice were fed with a high-fat and high-sugar diet for 8 weeks and were gavaged with the modified inulin prepared in Example 2 at a rate of 500 mg / kg body weight per day.

[0109] (5) Compound 500 group: The rats were fed with a high-fat and high-sugar diet for 8 weeks and gavaged with the composition prepared in Example 1 at a rate of 500 mg / kg body weight per day.

[0110] (6) Compound 1000 group: The rats were fed with a high-fat and high-sugar diet for 8 weeks and gavaged with the composition prepared in Example 1 at a rate of 1000 mg / kg body weight per day.

[0111] The mice were weighed every seven days. After the experiment, the mice were fasted for 12 hours. The livers were removed and weighed, and the triglyceride and cholesterol levels were measured. The epididymis was removed and the epididymal fat was weighed. Blood was collected, serum was separated, and the low-density lipoprotein (LDL), triglyceride, and cholesterol levels were measured.

[0112] The results are as follows Figures 2 to 5 shown.

[0113] Compared with model mice, mice treated with highland barley flour, modified inulin, or the combination showed significant weight loss. The combination's effect was dose-dependent and significantly better than that of highland barley flour or modified inulin, with serum triglyceride and cholesterol levels both reduced by more than 40%.

[0114] Test Example 3 C57 mice (7 weeks old, male) were fed adaptively for 1 week and then randomly divided into 6 groups, 8 mice in each group. During the experiment, the mice had free access to water and food.

[0115] (1) Normal group: fed with regular feed.

[0116] (2) Model group: fed with high-fat and high-sugar feed.

[0117] (3) Highland barley flour group: The rats were fed with a high-fat and high-sugar diet and gavaged with highland barley flour prepared in Example 1 at a dose of 500 mg / kg body weight per day.

[0118] (4) Inulin group: The mice were fed with a high-fat and high-sugar diet and were gavaged with the modified inulin prepared in Example 2 at a dose of 500 mg / kg body weight per day.

[0119] (5) Compound 500 group: The mice were fed with a high-fat and high-sugar diet and gavaged with the composition prepared in Example 1 at a rate of 500 mg / kg body weight per day.

[0120] (6) Compound 1000 group: The mice were fed with a high-fat and high-sugar diet and gavaged with the composition prepared in Example 1 at a rate of 1000 mg / kg body weight per day.

[0121] After 8 weeks, the fasting blood glucose of mice in each group was measured after fasting for 12 hours, and then 2 g / kg body weight of glucose was gavaged orally. Blood was collected from the tip of the tail at 0, 15, 30, 60, 90 and 120 minutes after injection, and the blood glucose level was measured with a blood glucose meter, and the area under the curve of the blood glucose value was calculated.

[0122] The results are as follows Figure 6 shown.

[0123] Compared with the normal group, the fasting blood glucose concentration of the model group mice was significantly increased. The composition prepared in Example 1, the highland barley flour prepared in Preparation Example 1, and the modified inulin prepared in Preparation Example 2 significantly reduced the fasting blood glucose concentration of mice and improved glucose metabolism in mice fed a high-fat, high-sugar diet. In particular, the compound 1000 group was able to restore glucose metabolism in mice to the level of normal group mice.

[0124] Test Example 4 C57 mice (7 weeks old, male) were fed adaptively for 1 week and then randomly divided into 6 groups, 8 mice in each group. During the experiment, the mice had free access to water and food.

[0125] (1) Normal group: fed with regular feed.

[0126] (2) Model group: fed with high-fat and high-sugar feed.

[0127] (3) Highland barley flour group: The rats were fed with a high-fat and high-sugar diet and gavaged with highland barley flour prepared in Example 1 at a dose of 500 mg / kg body weight per day.

[0128] (4) Inulin group: The mice were fed with a high-fat and high-sugar diet and were gavaged with the modified inulin prepared in Example 2 at a dose of 500 mg / kg body weight per day.

[0129] (5) Compound 500 group: The mice were fed with a high-fat and high-sugar diet and gavaged with the composition prepared in Example 1 at a rate of 500 mg / kg body weight per day.

[0130] (6) Compound 1000 group: The mice were fed with a high-fat and high-sugar diet and gavaged with the composition prepared in Example 1 at a rate of 1000 mg / kg body weight per day.

[0131] After 8 weeks, the fasting blood glucose and serum insulin concentration of each group of mice were measured after fasting for 12 hours, and then 0.3U / kg insulin solution was injected intraperitoneally. Blood was collected from the tip of the tail at 0, 15, 30, 60, 90 and 120 minutes after the injection. The blood glucose level was measured with a blood glucose meter, and the area under the curve of the blood glucose value at each time point was calculated.

[0132] The results are as follows Figure 7 shown.

[0133] Compared with the normal group of mice, the fasting blood glucose and fasting insulin concentrations of the model group mice were significantly increased, indicating that the model group mice had developed insulin resistance. After intervention with the composition prepared in Example 1, the highland barley flour prepared in Preparation Example 1, and the modified inulin prepared in Preparation Example 2, the fasting insulin concentration was significantly reduced, which could significantly inhibit the increase in blood glucose concentration, improve serum insulin levels, and protect and repair pancreatic islet function. Moreover, the improvement effect after the combined intervention of highland barley flour and modified inulin was significantly better than that of highland barley flour intervention alone or modified inulin intervention alone. The intervention effect of the composition prepared in Example 1 was dose-dependent.

[0134] The embodiments of the present invention are described in detail above in conjunction with the embodiments, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A composition, characterized in that Including highland barley flour and modified inulin; The preparation method of the highland barley flour comprises the following steps: After highland barley grains are soaked in a weak alkaline aqueous solution, they are sequentially subjected to a first pulse microwave treatment, an enzyme inactivation treatment, and a segmented baking treatment to obtain the highland barley powder; The pH of the weak alkaline aqueous solution is 7.2-9.0; the staged baking treatment includes a first stage baking treatment and a second stage intermittent infrared irradiation treatment; the temperature of the first stage baking treatment is 40°C-60°C; the temperature of the second stage intermittent infrared irradiation treatment is 60°C-80°C, and the emission wavelength is 2.5 μm-4 μm; The preparation method of the modified inulin comprises the following steps: The modified inulin is obtained by subjecting the inulin to acid hydrolysis treatment in a weakly acidic aqueous solution and then drying the solution; the pH of the weakly acidic aqueous solution is 5.0-6.

5.

2. The composition according to claim 1, characterized in that The soaking temperature of the soaking treatment is 20° C.-37° C.; and / or, the soaking time of the soaking treatment is 4 h-24 h; and / or, the weak alkaline aqueous solution is a sodium bicarbonate aqueous solution, and the sodium bicarbonate concentration in the sodium bicarbonate aqueous solution is 0.1 (w / v)%-5 (w / v)%.

3. The composition according to claim 1, characterized in that The temperature of the first pulse microwave treatment is 20°C-37°C; and / or the microwave output power of the first pulse microwave treatment is 200 W-500 W; and / or the pulse width of the first pulse microwave treatment is 10 ns-60 ns, and the pulse interval time is 5 s-60 s; and / or the total treatment time of the first pulse microwave treatment is 1 min-60 min.

4. The composition according to claim 1, characterized in that The temperature of the first baking treatment is 45° C.-55° C.; and / or the time of the first baking treatment is 20 min-40 min.

5. The composition according to claim 1, characterized in that The temperature of the two-stage intermittent infrared irradiation treatment is 65°C-75°C; and / or the time of the two-stage intermittent infrared irradiation treatment is 45 min-75 min; and / or the emission wavelength of the two-stage intermittent infrared irradiation treatment is 2.5 μm-4 μm; and / or, during the two-stage intermittent infrared irradiation treatment, the irradiation time is 0.5 min-2 min every 8 min-12 min.

6. The composition according to claim 1, characterized in that The weakly acidic aqueous solution is a citric acid aqueous solution, and the citric acid concentration in the citric acid aqueous solution is 3 (w / v)%-7 (w / v)%; and / or the temperature of the acid hydrolysis treatment is 55°C-65°C; and / or the time of the acid hydrolysis treatment is 20 min-40 min.

7. The composition according to claim 1, characterized in that Calculated by mass, the composition comprises 60-80 parts of highland barley flour and 20-40 parts of modified inulin.

8. The method for preparing the composition according to any one of claims 1 to 7, characterized in that: The following steps are involved: preparing a mixture of highland barley flour and modified inulin; Optionally, the mixture is subjected to a second pulsed microwave treatment.

9. The preparation method according to claim 8, characterized in that The temperature of the second pulse microwave treatment is 20°C-40°C; and / or the microwave output power of the second pulse microwave treatment is 200 W-500 W; and / or the microwave frequency of the second pulse microwave treatment is 200 Hz-500 Hz; and / or the pulse width of the second pulse microwave treatment is 10ns-60 ns; and / or the pulse interval time of the second pulse microwave treatment is 5 s-60 s; and / or the total treatment time of the second pulse microwave treatment is 1 min-60 min.

10. Use of the composition according to any one of claims 1 to 7 in the preparation of feed additives, foods, health products or medicines having the function of lowering blood sugar and / or lowering blood lipids.

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