Compositions for improving Alzheimer's disease and their preparation methods

By using a combination of xylitol, taurine, and stabilizers, the quality problems of walnut butter and phosphatidylserine beverages during high-temperature sterilization were solved, achieving stability of the composition and Alzheimer's disease improvement effects.

CN120860174BActive Publication Date: 2026-05-26YIWOSEN (BEIJING) BIOTECHNOLOGY CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
YIWOSEN (BEIJING) BIOTECHNOLOGY CO LTD
Filing Date
2025-08-13
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Plant protein beverages made from walnut paste, walnut peptides, and phosphatidylserine are prone to non-enzymatic browning, oxidative rancidity, and fat stratification during high-temperature sterilization, leading to product quality issues.

Method used

Xylitol and taurine are used as sweeteners and stabilizers, combined with sodium tripolyphosphate and carrageenan. Through high-shear emulsification and homogenization, non-enzymatic browning and oxidative rancidity are avoided, thereby improving the stability of the composition.

Benefits of technology

The prepared composition maintains homogeneity and stability after high-temperature sterilization, avoids flocculent precipitation, extends shelf life, and improves Alzheimer's disease by inhibiting BACE1 activity and antioxidant effects.

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Abstract

This invention belongs to the field of biopharmaceutical technology, specifically relating to a composition for preventing and improving Alzheimer's disease and its preparation method. The composition is prepared by the following method: (S1) adding phosphatidylserine, an emulsifier, and walnut peptides to walnut paste to obtain an oil phase; (S2) dissolving xylitol, whole milk powder, and taurine in water, and slowly adding the oil phase during homogenization to obtain a mixed solution; (S3) dissolving a stabilizer in water to obtain a stabilizer solution, adding the stabilizer solution to the mixed solution, adding water to make up to volume, mixing thoroughly, and homogenizing to obtain the composition for preventing and improving Alzheimer's disease. This invention avoids the precipitation phenomenon caused by the Maillard reaction of walnut peptides. The antioxidant components in walnut paste can prevent the oxidative degradation of phosphatidylserine, solving quality problems such as oxidative rancidity and fat stratification in walnut paste, improving the stability of the composition, extending the shelf life of the product, and enhancing the product's competitiveness.
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Citation Information

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