Application of krill oil in preparation of hypoallergenic food

Abstract

The invention discloses a method for preparing hypoallergenic peanut milk by adding krill oil. The method comprises the following steps: (1) cleaning high-quality peanuts, and soaking the cleaned high-quality peanuts in water for 10 hours; (2) mixing the soaked peanuts with water, adding the krill oil into the mixture, and grinding into thick liquid; (3) performing high-pressure homogenization on the mixture obtained by grinding in the step (2) at 150MPa; (4) stirring the mixture subjected to high-pressure homogenization in the step (3) for 4 hours; 5) separating the mixture stirred in the step 4), and removing peanut residues to obtain peanut milk; (6) cooking the peanut milk obtained in the step (5), and cooling; 7, vitamin E is added into the cooled peanut milk obtained in the step 6, and nitrogen filling preservation is carried out. Krill oil-peanut oil milk fat film reconstruction is carried out through the high-pressure homogenization technology, it can be avoided that arachidonic acid and lipoxygenase generate proinflammatory substances, and the efficiency that EPA and DHA in krill oil phospholipid react with lipoxygenase to generate specific proinflammatory fading media can be improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a method for preparing low-sensitivity food by adding phosphorus shrimp oil. BACKGROUND

[0002] Peanut is an important oil crop and economic crop in China. As a high-protein and high-nutrition agricultural product, the deep processing and utilization of peanut is of great significance to the increase of industry added value. Peanut milk not only retains the high-quality nutritional ingredients of peanut, but also has the characteristics of mellow taste and easy digestion and absorption, and is a major direction of peanut deep processing.

[0003] However, Ara h1, Ara h2 and other allergenic proteins contained in peanut have strong stability, and conventional processing technology is difficult to effectively degrade them, which makes the peanut milk product have a potential allergenic risk. At the same time, the content of triglyceride arachidonic acid in peanut is high, which can react with lipoxygenase (LOX) in peanut during the preparation of peanut milk to generate pro-inflammatory factors, and aggravate allergic reactions. The allergic reaction caused by peanut may cause skin itching, digestive discomfort, and even anaphylactic shock, which seriously restricts the market expansion of peanut milk products in the food industry.

[0004] Patent application CN 202111283160.8 discloses a processing method for reducing the allergenicity of peanut protein. Traditional peanut desensitization technology focuses on destroying the structure of peanut allergenic protein, and has problems such as low processing efficiency and large nutrient loss.

[0005] Therefore, the development of new low-allergenic peanut milk products not only can meet the consumption demand of allergic groups, but also can significantly improve the processing depth and market value of peanut, and has important practical significance for promoting the healthy and sustainable development of peanut industry. SUMMARY

[0006] The present application optimizes the processing conditions of peanut milk, and develops a low-sensitivity peanut milk product by adding phosphorus shrimp oil. The present application realizes the anti-allergic effect by regulating the immune response of human body through the bioactive substances in phosphorus shrimp oil, and solves the problem of peanut milk allergenicity.

[0007] The present application provides a method for preparing low-sensitivity peanut milk by adding phosphorus shrimp oil. After soaking the peanut, it is mixed with phosphorus shrimp oil and beaten, and the lipoxygenase (LOX) in peanut is used to catalyze the EPA and DHA in phosphorus shrimp oil to generate specific pro-inflammatory resolution mediators (SPMs) with anti-inflammatory effect. Specialized proresolving lipid mediators are endogenous lipids derived from long-chain polyunsaturated fatty acids, which can promote inflammation resolution.

[0008] In order to reduce the reaction of lipoxygenase and arachidonic acid in peanuts to generate pro-inflammatory substances, improve the generation amount of specific pro-inflammatory resolution medium, the pulping peanut milk is subjected to high pressure homogenization (150 MPa, 3 times). High pressure forces the lipid mixture (phospholipid + triglyceride) to pass through the narrow homogenization valve, generates high-speed shearing force, cavitation effect and turbulent flow, destroys the original milk fat globule structure in the peanut milk, and the phospholipid in the krill oil is rearranged on the surface of the new lipid droplet to form a new membrane structure, which wraps the arachidonic acid in the form of triglyceride inside, reduces the contact with lipoxygenase. At the same time, by controlling the temperature and reaction time, the enzyme catalytic reaction conditions are optimized. The reacted mixture is added with vitamin E as an antioxidant, and sterilized and packaged to obtain a peanut milk product with anti-allergic and anti-inflammatory functions.

[0009] The application discloses a method for preparing low-allergy peanut milk by adding krill oil, comprising the following steps:

[0010] 1) high-quality peanuts are washed and soaked in water for 10 hours;

[0011] 2) the soaked peanuts are mixed with water, the krill oil is added to the mixture, and the mixture is ground;

[0012] 3) the mixture obtained by grinding in step 2) is subjected to high-pressure homogenization treatment;

[0013] 4) the mixture after high-pressure homogenization in step 3) is stirred for 4 hours;

[0014] 5) the mixture after stirring in step 4) is separated, and peanut dregs are removed to obtain peanut milk;

[0015] 6) the peanut milk obtained in step 5) is boiled and cooled;

[0016] 7) vitamin E is added to the cooled peanut milk in step 6), and the peanut milk is stored in a nitrogen atmosphere.

[0017] Further, in the krill oil, the content of phospholipid accounts for 50%, the content of EPA accounts for 28% of the total fatty acid, and the content of DHA accounts for 9% of the total fatty acid.

[0018] Further, in step 2), the peanuts are mixed with water at a ratio of 1:5.

[0019] Further, in step 2), the addition amount of the krill oil is 10% of the mass of the peanuts.

[0020] Further, in step 3), the high-pressure homogenization condition is that the pressure is 150 MPa, and the cycle is 3 times.

[0021] Further, in step 5), the separation condition of the mixture is that the separation is performed by filtering through filter cloth or by centrifugal separation through a centrifugal machine.

[0022] Further, in step 6), the conditions for boiling the peanut milk are 90-95℃ and 5 minutes.

[0023] Further, in step 7), the amount of vitamin E added is 5% of the mass of the peanuts.

[0024] The present application also discloses a low-allergy peanut milk prepared by the method for preparing a low-allergy peanut milk by adding phosphorus shrimp oil.

[0025] Further, in the low-allergy peanut milk of the present application, the milk fat membrane is restructured.

[0026] Further, the low-allergy peanut milk of the present application has a significantly lower concentration of pro-inflammatory factors than ordinary peanut milk.

[0027] Further, the low-allergy peanut milk of the present application has a significantly higher content of specific pro-inflammatory resolution mediators than ordinary peanut milk.

[0028] Specifically, the present application is as follows.

[0029] 1. A method for preparing a low-allergy peanut milk by adding phosphorus shrimp oil, comprising the following steps:

[0030] 1) washing high-quality peanuts and soaking them in water for 10 hours;

[0031] 2) mixing the soaked peanuts with water, adding the phosphorus shrimp oil to the mixture, and grinding;

[0032] 3) subjecting the mixture obtained by grinding in step 2) to high-pressure homogenization treatment;

[0033] 4) stirring the mixture after high-pressure homogenization in step 3) for 4 hours;

[0034] 5) separating the mixture after stirring in step 4), removing the peanut residue, and obtaining peanut milk;

[0035] 6) boiling the peanut milk obtained in step 5) and cooling it;

[0036] 7) adding vitamin E to the cooled peanut milk in step 6) and storing it under nitrogen.

[0037] 2. The method for preparing a low-allergy peanut milk by adding phosphorus shrimp oil according to item 1, characterized in that, in step 3), the conditions for high-pressure homogenization are a pressure of 150 MPa and 3 cycles.

[0038] 3. The method for preparing a low-allergy peanut milk by adding phosphorus shrimp oil according to item 2, characterized in that, in the phosphorus shrimp oil, the content of phospholipids is 50%, the content of EPA is 28% of the total fatty acids, and the content of DHA is 9% of the total fatty acids.

[0039] 4. The method of claim 2, wherein the amount of the krill oil added in step 2) is 10% of the weight of the peanuts.

[0040] 5. The method of claim 2, wherein the mixture is separated in step 5) by filtration through a filter cloth or by centrifugation.

[0041] 6. The method of claim 2, wherein the peanut milk is boiled in step 6) at 90-95°C for 5 minutes.

[0042] 7. The method of claim 2, wherein the amount of vitamin E added in step 7) is 5% of the weight of the peanuts.

[0043] 8. A low-allergy peanut milk prepared using the method of any one of claims 1 to 7.

[0044] 9. The low-allergy peanut milk of claim 8, wherein the low-allergy peanut milk has a significantly lower concentration of pro-inflammatory factors than ordinary peanut milk.

[0045] 10. The low-allergy peanut milk of claim 8, wherein the low-allergy peanut milk has a significantly higher content of specific pro-inflammatory resolution mediators than ordinary peanut milk.

[0046] The present application has the following advantages:

[0047] (1) The present application provides a method of preparing a low-allergy peanut milk using peanuts and krill oil.

[0048] (2) The present application also provides a method of increasing the content of specific pro-inflammatory resolution mediators in peanut milk by mixing and beating the peanuts and krill oil and high-pressure homogenization, which facilitates the generation and enrichment of specific pro-inflammatory resolution mediators in peanut milk, is easy to operate, and is suitable for wide application.

[0049] (3) The present application optimizes the preparation process of peanut milk and innovatively uses high-pressure homogenization technology to reconstruct the krill oil-peanut oil milk fat membrane, which can not only avoid the generation of pro-inflammatory substances by arachidonic acid and lipoxygenase, but also improve the efficiency of the reaction of EPA and DHA in krill oil phospholipids with lipoxygenase to generate specific pro-inflammatory resolution mediators.

[0050] (4) The present application also provides an application of adding krill oil to prepare a peanut composite milk.

[0051] (5) The anti-allergic and anti-inflammatory effects of the krill oil in the peanut composite milk are verified through animal experiments. Attached Figure Description

[0052] Figure 1 This illustrates the changes in particle size before and after high-pressure homogenization in one embodiment of the present invention for the groups with added fish oil and the group with added krill oil.

[0053] Figure 2 This indicates the content of specific pro-inflammatory mediators in peanut milk treated with different methods in one embodiment of the present invention.

[0054] Figure 3 This indicates the content of pro-inflammatory factors in peanut milk treated with different methods in one embodiment of the present invention.

[0055] Figure 4 This indicates the level of mouse serum ovalbumin-specific immunoglobulin E in one embodiment of the present invention.

[0056] Figure 5 This indicates the level of inflammatory factors in mouse serum in one embodiment of the present invention.

[0057] Figure 6 This indicates the levels of Th2 and Th1 cytokines in mouse lymph node cells in one embodiment of the present invention. Detailed Implementation

[0058] To better understand this invention, the following embodiments are provided in conjunction with the accompanying drawings. It should be understood that the embodiments of this invention are for illustrative purposes only and not for limiting the invention; the scope of protection of this invention is defined solely by the claims. The embodiments provided are merely preferred embodiments and are not intended to limit the invention in any way. Those skilled in the art can make changes, equivalent substitutions, or modifications based on the content of this invention to form different implementations. However, any changes and modifications, and any equivalent substitutions made to the method of this invention without departing from the inventive concept are within the scope of protection of this invention.

[0059] Example 1: Preparation of peanut milk

[0060] This embodiment uses Antarctic krill oil as an example. The Antarctic krill oil was purchased from a certain company, with a phospholipid content of 50%, of which EPA accounts for 28% of the total fatty acids and DHA accounts for 9%. The fish oil was also purchased from a certain company; it was in triglyceride form, with a triglyceride content of 50%, EPA accounting for 28% of the total fatty acids, and DHA accounting for 9%. The high-pressure homogenizer was purchased from Ningbo Xinzhi Biotechnology Co., Ltd. (model: SCIENTZ-150 experimental high-pressure homogenizer).

[0061] The preparation method of the peanut milk of the ordinary peanut milk group is as follows. First, 20 g of high-quality peanuts are washed, soaked in ultrapure water at room temperature for 10 hours, and fully swelled by absorbing water. Then, the soaked peanuts are mixed with ultrapure water at a ratio of 1:5, 2 g of ultrapure water is added to the mixture, and a beater or a grinder is used for grinding. The ground mixture is stirred at 20°C for 4 hours. Then, the stirred mixture is filtered through filter cloth or separated by a centrifuge at 3000 rpm for 10 min, and the peanut residue is removed to obtain fine peanut milk. The peanut milk is boiled at 90-95°C for 5 min to remove fishy smell and anti-nutritional factors, and then 1 g of vitamin E is added after cooling. The mixture is bottled and stored under nitrogen.

[0062] The preparation method of the peanut milk of the phosphorus shrimp oil beating group is as follows. First, 20 g of high-quality peanuts are washed, soaked in ultrapure water at room temperature for 10 hours, and fully swelled by absorbing water. Then, the soaked peanuts are mixed with ultrapure water at a ratio of 1:5, 2 g of Antarctic krill oil is added to the mixture, and a beater or a grinder is used for grinding. The ground mixture is stirred at 20°C for 4 hours. Then, the stirred mixture is filtered through filter cloth or separated by a centrifuge at 3000 rpm for 10 min, and the peanut residue is removed to obtain fine peanut milk. The peanut milk is boiled at 90-95°C for 5 min to remove fishy smell and anti-nutritional factors, and then 1 g of vitamin E is added after cooling. The mixture is bottled and stored under nitrogen.

[0063] The preparation method of the peanut milk of the phosphorus shrimp oil high-pressure homogenization group is as follows. First, 20 g of high-quality peanuts are washed, soaked in ultrapure water at room temperature for 10 hours, and fully swelled by absorbing water. Then, the soaked peanuts are mixed with ultrapure water at a ratio of 1:5, 2 g of Antarctic krill oil is added to the mixture, and a beater or a grinder is used for grinding. After grinding, the mixture is transferred to a high-pressure homogenizer for high-pressure homogenization treatment. The high-pressure homogenization conditions are as follows: the pressure is set to 150 MPa, and the cycle is 3 times. The high-pressure homogenized mixture is stirred at 20°C for 4 hours. Then, the stirred mixture is filtered through filter cloth or separated by a centrifuge at 3000 rpm for 10 min, and the peanut residue is removed to obtain fine peanut milk. The peanut milk is boiled at 90-95°C for 5 min to remove fishy smell and anti-nutritional factors, and then 1 g of vitamin E is added after cooling. The mixture is bottled and stored under nitrogen.

[0064] The preparation method of the fish oil beating group peanut milk is as follows. First, 20 g of high-quality peanuts are washed and then soaked in ultrapure water at room temperature for 10 hours to allow them to fully absorb water and swell. Then, the soaked peanuts are mixed with ultrapure water at a ratio of 1:5, 2 g of fish oil is added to the mixture, and a beater or a grinder is used for grinding. After grinding, the mixture is transferred to a high-pressure homogenizer for high-pressure homogenization treatment. The high-pressure homogenization conditions are as follows: the pressure is set to 150 MPa, and the cycle is 3 times. The high-pressure homogenized mixture is stirred at 20°C for 4 hours. Then, the stirred mixture is filtered through filter cloth or separated by centrifuge at 3000 rpm for 10 minutes to remove the peanut residue, obtaining fine peanut milk. The peanut milk is boiled at 90-95°C for 5 minutes to remove fishy smell and anti-nutritional factors, and then 1 g of vitamin E is added after cooling. Nitrogen is filled and bottled for storage.

[0065] The preparation method of the fish oil beating group peanut milk is as follows. First, 20 g of high-quality peanuts are washed and then soaked in ultrapure water at room temperature for 10 hours to allow them to fully absorb water and swell. Then, the soaked peanuts are mixed with ultrapure water at a ratio of 1:5, 2 g of fish oil is added to the mixture, and a beater or a grinder is used for grinding. After grinding, the mixture is transferred to a high-pressure homogenizer for high-pressure homogenization treatment. The high-pressure homogenization conditions are as follows: the pressure is set to 150 MPa, and the cycle is 3 times. The high-pressure homogenized mixture is stirred at 20°C for 4 hours. Then, the stirred mixture is filtered through filter cloth or separated by centrifuge at 3000 rpm for 10 minutes to remove the peanut residue, obtaining fine peanut milk. The peanut milk is boiled at 90-95°C for 5 minutes to remove fishy smell and anti-nutritional factors, and then 1 g of vitamin E is added after cooling. Nitrogen is filled and bottled for storage.

[0066] Example 2: Particle size analyzer to determine the change of particle size before and after high-pressure homogenization

[0067] The nano particle size analyzer is purchased from Malvern Instruments Ltd. (UK) (model: zetasizer nano zs90). The particle size determination is based on the multiple laser diffraction method. The change of particle size of the beaten fish oil peanut milk and the beaten Antarctic krill oil peanut milk before and after high-pressure homogenization is measured by the nano particle size analyzer.

[0068] 20 μL of peanut milk is diluted into 980 μL of ultrapure water, and 1 ml is taken for particle size determination. The measurement temperature is room temperature.

[0069] The measurement results are shown in Table 1. Figure 1 As shown in Table 1, in the krill oil group, the particle size of the beaten Antarctic krill oil significantly decreases after high-pressure homogenization, indicating that the milk fat globule membrane is restructured. In the fish oil group, the particle size of the beaten fish oil does not change significantly after high-pressure homogenization.

[0070] In the drawings herein, all test results are expressed as Mean ± SEM (standard error of Mean). The significance analysis was performed by one-way analysis of variance, and the Least Significant Difference was used for post-hoc test analysis. Different letters on the data bars in the figures represent statistically significant differences (p < 0.05) between the experimental groups.

[0071] Example 3: Lipid extraction

[0072] Each of the 4 mL of each group of peanut milk prepared by the method of Example 1 was added with 10 mL of methanol and vortexed for mixing. 5 ml of chloroform was added and vortexed for mixing, and then placed in a 40°C water bath for 30 min. 5 ml of chloroform and 5 ml of water were added. The mixture was centrifuged at 6000 rpm for 10 min, and the lower chloroform layer was collected.

[0073] The water layer was supplemented with chloroform to reach the original volume of 29 mL, and vortexed for mixing. The mixture was centrifuged at 6000 rpm for 10 min, and the lower chloroform layer was collected. The above operation was repeated once.

[0074] The chloroform solvent was concentrated and evaporated under reduced pressure at 45°C, and 1 ml of chloroform was added for re-dissolution.

[0075] Example 4: LC-MS method for detecting specific pro-resolving mediators in peanut milk

[0076] Specific pro-resolving mediators belong to lipid mediators. Lipid mediators are a general term for lipids with physiological activity, which are produced in the body and affect various physiological functions of the body. In recent years, with the rapid and high sensitivity of LC / MS analysis system, more than 100 components of lipid mediator related substances can be analyzed at the same time. Because some lipid mediators not only have the same molecular weight, but also have many isomers in the MS / MS spectrum, it is necessary to identify them by LC separation and retention time for qualitative analysis to obtain the lipid spectrum.

[0077] The liquid chromatography conditions are as follows: Agilent 6540 accurate mass number quadrupole-time of flight liquid-mass spectrometer (Q-TOF) is used, and a Poroshell 120 EC-C18 liquid chromatography column (2.1*150 mm, 2.7 μm) is used. The injection amount is 10 μL, the column temperature is 30 DEG C, the flow rate is 0.4 mL / min, the mobile phase A is water containing 0.1% formic acid, and the mobile phase B is acetonitrile containing 0.1% formic acid. The initial elution gradient of the mobile phase B is 30%, and is kept for 0.2 min, the mobile phase B is increased to 95% from 0.2 to 13 min, and is kept at 95% for 4 min, and the whole process is 17 min. The post-run time is 5 min.

[0078] Mass spectrometry conditions: gas temperature 200 DEG C, drying gas flow 14 L / min, atomizer pressure 35 bar, sleeve gas temperature 350 DEG C, sleeve gas flow rate 11 L / min, capillary voltage +3.5 kV, nozzle voltage +1 kV, scanning range 100-1,700 m / z, negative ionization 2 gigahertz.

[0079] The liquid chromatography-mass spectrometry detection results of the peanut milk lipids extracted in Example 3 are shown in Figure 2 and Figure 3 Five specific pro-resolving mediators (SPMs) and two pro-inflammatory factors are detected in each group of peanut milk lipids. The five specific pro-resolving mediators are RvD2, RvD1, PD1, 17-HDHA and 14-HDHA, and the two pro-inflammatory factors are 15-HETE and LTB4.

[0080] As shown in Figure 2 , the peanut milk added with fish oil or Antarctic krill oil can increase the content of each specific pro-resolving mediator (SPM). Compared with the krill oil beating group, the krill oil high-pressure homogenization group has a significantly increased specific pro-resolving mediator production. However, compared with the fish oil beating group, the fish oil high-pressure homogenization group has no significant difference in specific pro-resolving mediator production, indicating that high-pressure homogenization treatment has no significant effect on the specific pro-resolving mediator production of peanut milk added with fish oil.

[0081] As shown in Figure 3 , the fish oil beating group, the fish oil high-pressure homogenization group, the krill oil beating group and the krill oil high-pressure homogenization group all have a significantly reduced pro-inflammatory factor concentration. Compared with the krill oil beating group, the krill oil high-pressure homogenization group has a significantly reduced pro-inflammatory factor production. However, compared with the fish oil beating group, the fish oil high-pressure homogenization group has no significant difference in pro-inflammatory factor production, indicating that high-pressure homogenization treatment has no significant effect on the pro-inflammatory factor production of peanut milk added with fish oil.

[0082] In combination with Figure 1 ,Figure 2 and Figure 3 The experimental results of the above-mentioned formula (1) and (2) show that, for peanut milk added with Antarctic krill oil, high-pressure homogenization can restructure the milk fat film of phospholipids and triglycerides, increase the generation of specific pro-inflammatory resolution mediators of active substances in peanut milk, and reduce the generation of pro-inflammatory factors. High-pressure homogenization has no significant effect on the generation of specific pro-inflammatory resolution mediators and pro-inflammatory factors in peanut milk added with fish oil. The above results show that phospholipids in Antarctic krill oil play an important role in the restructuring of the milk fat film.

[0083] Example 5: Peanut milk feeding test

[0084] A food allergy model of ovalbumin (OVA)-sensitized mice was constructed to verify the anti-allergy effect of Antarctic krill oil in the Antarctic krill oil-peanut milk compound system.

[0085] Animal experiment: Healthy male BALB / c mice (SPF level) were purchased from Shandong Poney Experimental Animal Technology Co., Ltd. Healthy male mice, 7 weeks old, weighing 22.0±1.0 g. The animal feeding environment was maintained at 22-24°C and 45-55% humidity, with a 12h light / 12h dark cycle. During the experiment, the mice could freely eat AIN-93G type feed and drink water.

[0086] Experimental grouping and design: All mice were randomly divided into normal mouse group (normal group), food allergy model mouse group (model group), food allergy model mouse fed with ordinary peanut milk group (ordinary peanut milk group), food allergy model mouse fed with fish oil-peanut milk beating group (fish oil beating group), food allergy model mouse fed with fish oil-peanut milk high-pressure homogenization group (fish oil high-pressure homogenization group), food allergy model mouse fed with Antarctic krill oil-peanut milk beating group (krill oil beating group), and food allergy model mouse fed with Antarctic krill oil-peanut milk high-pressure homogenization group (krill oil high-pressure homogenization group), each group with 8 mice.

[0087] On the 0th, 7th, 14th and 21st days of the experiment, the model group and each experimental group of mice were intraperitoneally injected with 2 mg of aluminum hydroxide (dissolved in 100 μL PBS) and ovalbumin (OVA) (100 μg) for sensitization; the normal control mice were injected with an equal amount of phosphate buffered saline (PBS). At the same time, each experimental group of mice drank 5 ml of peanut milk treated in the corresponding way every day, and the normal and model groups of mice drank 5 ml of ultrapure water every day, for a total of 30 days, with free feeding. After 30 days, the blood was collected under anesthesia, and the serum was collected for subsequent experiments.

[0088] Example 6: Determination of humoral immune response indicators

[0089] The content of ovalbumin-specific immunoglobulin E (IgE) was determined using a mouse ovalbumin-specific IgE (OVAs IgE) ELISA kit (Wuhan Sibeier Biotechnology Co., Ltd., Catalog No. SP13951). The content of inflammatory factor interleukin 1 beta (IL-1 beta) was determined using a mouse interleukin 1 beta (IL-1 beta) ELISA kit (Wuhan Sibeier Biotechnology Co., Ltd. ELISA kit, Catalog No. SP12667). The specific operation was carried out according to the kit instructions.

[0090] The ELISA kit determination results of ovalbumin-specific immunoglobulin E in serum are shown in Table 2. Figure 4 As shown in Table 2, compared with the normal group, the ovalbumin-specific immunoglobulin E of the model group increased significantly by 8.41 times. There was no significant difference between the ordinary peanut milk group and the model group. Compared with the model group and the ordinary peanut milk group, the fish oil beating group, the fish oil high pressure homogenization group, the krill oil beating group and the krill oil high pressure homogenization group all had significantly reduced immunoglobulin E content. Compared with the krill oil beating group, the krill oil high pressure homogenization group of high pressure homogenization treated Antarctic krill oil-peanut milk had significantly reduced immunoglobulin E content. However, compared with the fish oil beating group, the fish oil high pressure homogenization group of high pressure homogenization treated fish oil-peanut milk had no significant difference in immunoglobulin E content.

[0091] The ELISA kit detection results of inflammatory factor interleukin 1 beta in mouse serum are shown in Table 3. Figure 5 As shown in Table 3, compared with the normal group, the inflammatory factor interleukin 1 beta of the model group increased by 38.6%. Compared with the model group, the fish oil beating group, the fish oil high pressure homogenization group, the krill oil beating group and the krill oil high pressure homogenization group all had significantly reduced inflammatory factor increase. Compared with the krill oil beating group, the krill oil high pressure homogenization group had significantly reduced interleukin 1 beta content. However, compared with the fish oil beating group, the interleukin 1 beta content of the fish oil high pressure homogenization group had no significant difference, and the effect of the fish oil high pressure homogenization group was not significantly different from that of the krill oil beating group, both of which were significantly lower than the effect of reducing the interleukin 1 beta content of the krill oil high pressure homogenization group.

[0092] Example 7: Determination of lymph node cell immune response related indicators

[0093] Th2 type cytokines (IL-4, IL-5, IL-13) and Th1 type cytokine IFN-γ were determined using ELISA kits from Wuhan SAB Biotech Co., Ltd. Interleukin 4 (IL-4) was determined using a mouse interleukin 4 (IL-4) ELISA kit (item number: SP13757). Interleukin 5 (IL-5) was determined using a mouse interleukin 5 (IL-5) ELISA kit (item number: SP13756). Interleukin 13 (IL-13) was determined using a mouse interleukin 13 (IL-13) ELISA kit (item number: SP13766). Interferon-γ (IFN-γ) was determined using a mouse interferon-γ (IFN-γ) ELISA kit (item number: SP13777). The specific operation was carried out according to the kit instructions.

[0094] After the 30-day feeding experiment, the mice were euthanized, fixed in a supine position, and the abdominal cavity was opened to expose the intestinal tract and mesentery. The lymph nodes in the mesenteric adipose tissue were carefully stripped and placed in a pre-cooled PBS dish. Then, the lymph nodes were gently ground on a 70 μm cell screen with a syringe plunger core while being rinsed with PBS to obtain a single cell suspension. After centrifugation of the suspension, red blood cell lysis solution was added for a short incubation at room temperature to remove red blood cells, and then PBS was used to wash, terminate lysis, and centrifuge to collect the cells. Finally, the cells were resuspended with 1 ml of complete culture medium for determination of immune response-related indicators.

[0095] The results of ELISA kit determination of pro-allergic Th2 type cytokines (interleukin 4, interleukin 5, interleukin 13) and Th1 type cytokine interferon-γ in mouse lymph node cells are shown in Table 1. Figure 6

[0096] Compared with the normal group, the Th2 type cytokine content of the model group increased significantly, with interleukin 4, interleukin 5, and interleukin 13 increasing by 95.7%, 95.8%, and 75.0%, respectively. Compared with the ordinary peanut milk group and the model group, the fish oil beating group, the fish oil high-pressure homogenization group, the krill oil beating group, and the krill oil high-pressure homogenization group all had significantly reduced Th2 type cytokine increase. The Th2 type cytokine reduction effect of the krill oil high-pressure homogenization group was significantly better than that of the fish oil beating group, the fish oil high-pressure homogenization group, and the krill oil beating group.

[0097] ​Compared with the normal group, the model group Th1 cytokine content decreased significantly, interferon-γ decreased by 42.1%. Compared with the model group and ordinary peanut milk group, fish oil beating group, fish oil high pressure homogenization group, krill oil beating group and krill oil high pressure homogenization group have significantly improved interferon-γ content, which shows that fish oil and Antarctic krill oil can restore Th1 / Th2 balance and enhance immune regulation function. In terms of effect, the high pressure homogenization group of Antarctic krill oil is significantly better than the fish oil beating group, fish oil high pressure homogenization group and krill oil beating group.

Claims

1. A method for preparing hypoallergenic peanut milk by adding krill oil, comprising the following steps: 1) Wash high-quality peanuts and soak them in water for 10 hours; 2) Mix the soaked peanuts with water, add the krill oil to the mixture, and grind into a paste; 3) The mixture obtained from grinding in step 2) is subjected to high-pressure homogenization; 4) Stir the mixture after high-pressure homogenization in step 3) for 4 hours; 5) Separate the mixture after stirring in step 4), remove the peanut residue, and obtain peanut milk; 6) Boil the peanut milk obtained in step 5), then cool it. 7) Add vitamin E to the cooled peanut milk from step 6) and store it under nitrogen.

2. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 1, characterized in that: In step 3), the conditions for high-pressure homogenization are: pressure 150 MPa, 3 cycles.

3. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 2, characterized in that: The krill oil contains 50% phospholipids, 28% EPA and 9% DHA.

4. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 2, characterized in that: In step 2), the amount of krill oil added is 10% of the peanut mass.

5. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 2, characterized in that: In step 5), the conditions for separating the mixture are either by filtration through a filter cloth or by centrifugation.

6. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 2, characterized in that: In step 6), the conditions for boiling the peanut milk are 90-95℃ for 5 minutes.

7. The method for preparing hypoallergenic peanut milk by adding krill oil as described in claim 2, characterized in that: In step 7), the amount of vitamin E added is 5% of the peanut mass.

8. Hypoallergenic peanut milk prepared using the method for preparing hypoallergenic peanut milk by adding krill oil according to any one of claims 1 to 7.

9. The hypoallergenic peanut milk as described in claim 8, characterized in that: The hypoallergenic peanut milk has a significantly lower concentration of pro-inflammatory factors than regular peanut milk.

10. The hypoallergenic peanut milk as described in claim 8, characterized in that: The hypoallergenic peanut milk has a significantly higher content of specific pro-inflammatory mediators than ordinary peanut milk.

Images