Brain nutrition support composition and application thereof

Abstract

The invention relates to the cross technical field of functional food and neuronutriology, and particularly discloses a brain nutrition support composition and application thereof. The brain nutrition support composition is prepared from epigallocatechin gallate, phosphatidylserine and N-acetylneuraminic acid, and multi-dimensional nutrition support can be provided for prevention and symptom improvement of the Alzheimer's disease through synergistic compounding of the three components; meanwhile, the brain nutrition support composition also has excellent stability and can be stored for a long time at room temperature; besides, in the long-term taking process of the brain nutrition support composition, pathological damage to liver and kidney functions and other important tissues and organs of a human body is not easily caused, and the brain nutrition support composition has good biological safety. The brain nutrition support composition provided by the invention can be further used for preparing various functional foods and dietary supplements, and solves the technical problems of single action mechanism, narrow range of applicable crowds, poor stability and the like generally existing in the existing brain nutrition support products.

Description

Technical Field

[0001] This application relates to the interdisciplinary field of functional foods and neuronutrition, and in particular to a brain nutrition support composition and its application. Background Technology

[0002] Currently, there is a lack of clinically recognized effective interventions for the early stages of cognitive decline. Nutritional support, with its advantages of high safety, strong sustainability, and easy public acceptance, has become an important research direction for preventing cognitive decline and assisting in improving neurological function. However, existing nutritional support programs for brain health maintenance still have the following technical defects: (1) Single active ingredient: Existing products are based on a single functional ingredient (such as phosphatidylserine supplements, epigallocatechin gallate (EGCG) extract, etc.). Due to the single target of action, it is difficult to achieve multi-dimensional neuroprotective effects. For example, although phosphatidylserine can improve nerve cell function by regulating nerve cell membrane fluidity and promoting neurotransmitter synthesis, it has no significant inhibitory effect on the aggregation of β-amyloid protein (Aβ), which is key in the pathological process of AD. Although EGCG has antioxidant stress, free radical scavenging and potential Aβ aggregation inhibitory activities, its molecular structure has poor stability and it is difficult to reach an effective concentration in the central nervous system, resulting in limited practical application effects. (2) Narrow range of applicable population: Although existing compound nutritional formulas integrate multiple nutrients (such as ω-3 polyunsaturated fatty acids, uridine, choline, etc.), their design goals are focused on the auxiliary nutritional support of patients diagnosed with AD. They have problems such as high cost, narrow range of applicable population (not universally applicable to the prevention of cognitive decline in middle-aged and elderly people) and limited use scenarios (requires use under clinical professional guidance), which cannot meet the daily dietary supplement needs of healthy or mild cognitive impairment middle-aged and elderly people. (3) The relevant patent technologies retrieved also have problems of insufficient functional targeting or lack of component synergy: Chinese invention patent CN114468299B discloses a dietary supplement containing nervonic acid. Its core technology is to improve the fluidity of neuronal membranes through nervonic acid to support brain health, but it does not optimize for the pathological characteristics of cognitive decline in middle-aged and elderly people (such as Aβ deposition, increased oxidative stress, etc.); Chinese invention patent CN115104731A discloses a nutritional composition for infant brain development. Its technical focus is on the synergistic effect of DHA and milk fat globule membrane protein to meet the developmental needs of the nervous system of infants and young children. It does not involve technical solutions for supporting cognitive function in middle-aged and elderly people, nor does it mention the application of EGCG in inhibiting Aβ aggregation and relieving neuroinflammation.

[0003] In summary, existing technologies suffer from three major deficiencies: (1) a single mechanism of action, lacking synergistic effects targeting multiple targets simultaneously, such as nerve cell membrane repair, Aβ aggregation inhibition, and oxidative stress clearance; (2) low stability and oral bioavailability of key active ingredients (such as EGCG), limiting their actual efficacy; and (3) products are mostly professional medical nutrition products or single supplements, lacking food-grade formulations that are convenient for daily consumption by middle-aged and elderly people, cost-effective, and suitable for long-term use. Therefore, developing a brain nutrition support composition with multi-target synergistic effects, high safety, and suitability for the daily dietary needs of middle-aged and elderly people has significant clinical value and social significance. Summary of the Invention

[0004] In view of this, the purpose of this application is to provide a brain nutrition support composition and its application, in order to solve the technical problems of existing brain nutrition support products, such as a single mechanism of action, a narrow range of applicable populations, and poor stability.

[0005] To achieve the above-mentioned technical objectives, this application provides a brain nutrition support composition comprising the following components: epigallocatechin gallate, phosphatidylserine, and N-acetylneuraminic acid.

[0006] Furthermore, the mass ratio of epigallocatechin gallate, phosphatidylserine and N-acetylneuraminic acid is (1~3):(1~2):(0.5~1.5).

[0007] This application provides the use of a brain nutrition support composition in functional foods and dietary supplements.

[0008] This application provides a brain nutrition support beverage, which uses water as a solvent and further includes the following components in mass concentrations: epigallocatechin gallate ester 500~1500mg / L; phosphatidylserine 300~1000mg / L; N-acetylneuraminic acid 250~750mg / L; antioxidant 500~1000mg / L; emulsifier 300~1000mg / L; and flavoring agent 1~2g / L.

[0009] Furthermore, the brain nutrition support drink is prepared using the following method:

[0010] Step S1: Disperse the antioxidant and flavoring agent in water and stir under heating conditions to obtain an aqueous phase; mix phosphatidylserine with an emulsifier and stir under heating conditions to form an oil phase.

[0011] Step S2: Mix the oil phase and the aqueous phase evenly to obtain a mixed system; after the mixed system is cooled to room temperature, add epigallocatechin gallate and N-acetylneuraminic acid to the mixed system, mix evenly, and then adjust the pH of the mixed system to 4.5~6.0 to obtain a brain nutrition support beverage.

[0012] This application provides a brain nutrition support baked food, comprising the following components in parts by weight:

[0013] Microencapsulated EGCG 8-12 parts; phosphatidylserine 1-3 parts; N-acetylneuraminic acid 0.5-1.5 parts; egg raw material 15-25 parts; primary emulsifier 14-16 parts; secondary emulsifier 0.5-1.5 parts; flavoring agent 0.5-0.7 parts; grain flour 40-60 parts;

[0014] Microencapsulated EGCG was prepared by mixing epigallocatechin gallate and a thickener.

[0015] Furthermore, the brain nutrition support baked food is prepared using the following method:

[0016] Step S1: Mix and whip the first emulsifier and flavoring agent, then add the egg raw materials in batches for emulsification to obtain an oil-egg mixture system; mix and dissolve the second emulsifier and phosphatidylserine under heating conditions to form an oil phase.

[0017] Step S2: Microencapsulated EGCG, N-acetylneuraminic acid, and cereal powder are premixed to obtain a premix; an oil-egg mixture and oil phase are sieved into the premix, and dough is formed by folding; the dough is then refrigerated and baked to obtain a brain nutrition support baked food.

[0018] This application provides a brain nutrition support soft capsule, which contains the following components in parts by weight: 35-45 parts of epigallocatechin gallate, 25-35 parts of phosphatidylserine, 15-25 parts of N-acetylneuraminic acid, 190-210 parts of soybean oil, and 4-6 parts of antioxidant.

[0019] Furthermore, the brain nutrition support soft capsules are prepared by the following method: epigallocatechin gallate, phosphatidylserine, N-acetylneuraminic acid, soybean oil and antioxidants are mixed evenly and then filled into the interior of a gelatin soft capsule to obtain the brain nutrition support soft capsules.

[0020] This application provides a storage method for storing brain nutrition support compositions, brain nutrition support drinks, brain nutrition support baked goods, and brain nutrition support soft capsules in an inert gas environment.

[0021] In summary, this application provides a brain nutrition support composition composed of epigallocatechin gallate, phosphatidylserine, and N-acetylneuraminic acid. Epigallocatechin gallate can reduce neuronal damage caused by neurotoxic substances by inhibiting abnormal aggregation of β-amyloid protein and excessive phosphorylation of tau protein. Phosphatidylserine can enhance the fluidity of nerve cell membranes and optimize cell membrane signal transduction efficiency, thereby improving neuronal function. N-acetylneuraminic acid can support the structural stability and functional integrity of neural networks by regulating synaptic plasticity-related pathways. The synergistic effect of these three components provides multi-dimensional nutritional support for the prevention and symptom improvement of Alzheimer's disease. Furthermore, the brain nutrition support composition exhibits excellent stability and can be stored for a long time at room temperature. Moreover, during long-term use, the brain nutrition support composition has not caused pathological damage to the liver and kidney function or other vital organs, demonstrating good biocompatibility.

[0022] This application further provides three application forms of the brain nutrition support composition: firstly, a brain nutrition support beverage, which is prepared with the brain nutrition support composition as the core functional ingredient and supplemented with emulsifiers, antioxidants, flavoring agents, and other excipients; secondly, a brain nutrition support baked food, which uses microencapsulation technology to encapsulate epigallocatechin gallate esters and synergistically adds microencapsulated EGCG with other components of the composition to the baked food; and thirdly, a brain nutrition support soft capsule, which uses an edible capsule shell as a carrier and internally loads the brain nutrition support composition and an appropriate amount of oil-based excipients to effectively improve the stability and bioavailability of fat-soluble components. By integrating the brain nutrition support composition into functional foods or dietary supplements, this application can cover different consumption scenarios (such as daily consumption, ready-to-eat meals, and portable supplements) and population needs.

[0023] Compared with existing technologies, the brain nutrition support composition proposed in this application has the following technical advantages: First, it has a wide range of therapeutic effects, and can play a role in multiple links in the AD pathological process, rather than a single target intervention; second, it has stable physicochemical properties, which solves the technical pain points of unstable and easily degraded active ingredients in traditional brain nutrition products; third, it has high safety, with no obvious toxic side effects after long-term use, and is suitable for people of different ages (such as middle-aged and elderly high-risk groups, and young and middle-aged mental workers) and people with different health needs (such as brain function maintenance and AD risk prevention), and has broad application prospects. Detailed Implementation

[0024] The technical solutions of this application will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only some, not all, of the embodiments of this application. Based on the embodiments in this application specification, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection claimed in this application.

[0025] In the description of this application, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientation or positional relationships, are based on the indicated orientation or positional relationships and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on this application. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0026] Unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0027] The raw materials used in this invention are not particularly restricted in their source; they can be purchased on the market or prepared using conventional methods known to those skilled in the art.

[0028] This application provides a brain nutrition support composition comprising the following components: epigallocatechin gallate, phosphatidylserine, and N-acetylneuraminic acid.

[0029] In some embodiments, the mass ratio of epigallocatechin gallate, phosphatidylserine and N-acetylneuraminic acid is (1~3):(1~2):(0.5~1.5).

[0030] In some preferred embodiments, the mass ratio of epigallocatechin gallate, phosphatidylserine, and N-acetylneuraminic acid is 2:1.5:1.

[0031] This application provides the use of a brain nutrition support composition in functional foods and dietary supplements.

[0032] This application provides a brain nutrition support beverage, which uses water as a solvent and further includes the following components in the following mass concentrations: epigallocatechin gallate ester 500~1500mg / L; phosphatidylserine 300~1000mg / L; N-acetylneuraminic acid 250~750mg / L; antioxidant vitamin C 500~1000mg / L; emulsifier 300~1000mg / L; and flavoring agent monk fruit extract 1~2g / L.

[0033] In some preferred embodiments, the brain nutrition support beverage uses water as a solvent and further includes the following components at mass concentrations: epigallocatechin gallate ester at 1000 mg / L; phosphatidylserine at 750 mg / L; N-acetylneuraminic acid at 500 mg / L; antioxidant at 500-1000 mg / L; emulsifier at 300-1000 mg / L; and flavoring agent at 1-2 g / L.

[0034] In some embodiments, the brain nutrition support beverage is prepared using the following method:

[0035] Step S1: Disperse the antioxidant and flavoring agent in water and stir under heating conditions to obtain an aqueous phase; mix phosphatidylserine with an emulsifier and stir under heating conditions to form an oil phase.

[0036] Step S2: Mix the oil phase and the aqueous phase evenly to obtain a mixed system; after the mixed system is cooled to room temperature, add epigallocatechin gallate and N-acetylneuraminic acid to the mixed system, mix evenly, and adjust the pH of the mixed system to 4.5~6.0 to obtain a brain nutrition support beverage.

[0037] In some embodiments, the emulsifier includes at least one of sucrose fatty acid esters, lecithin, coconut oil medium-chain triglycerides, and medium-chain triglycerides; the antioxidant includes at least one of vitamin C, vitamin E, and rosemary extract; and the flavoring agent includes at least one of monk fruit extract and natural flavorings.

[0038] This application provides a brain nutrition support baked food, comprising the following components in parts by weight:

[0039] Microencapsulated EGCG 8-12 parts; phosphatidylserine 1-3 parts; N-acetylneuraminic acid 0.5-1.5 parts; egg raw material 15-25 parts; first emulsifier 14-16 parts; second emulsifier 0.5-1.5 parts; flavoring agent 0.5-0.7 parts; grain powder 40-60 parts; microencapsulated EGCG is prepared by mixing epigallocatechin gallate and thickener.

[0040] In some embodiments, the thickeners include maltodextrin and gum arabic, with a mass ratio of maltodextrin to gum arabic of (1~3):1; and the mass percentage of EGCG in the microencapsulated EGCG is 10~30%.

[0041] It should be noted that encapsulating epigallocatechin gallate using microencapsulation technology can effectively reduce the impact of high-temperature baking on EGCG activity.

[0042] In some embodiments, the brain nutrition support baked food is prepared using the following method:

[0043] Step S1: Mix and whip the first emulsifier and flavoring agent, then add the egg raw materials in batches for emulsification to obtain an oil-egg mixture system; mix and dissolve the second emulsifier and phosphatidylserine under heating conditions to form an oil phase.

[0044] Step S2: Microencapsulated EGCG, N-acetylneuraminic acid, and cereal powder are premixed to obtain a premix; an oil-egg mixture and oil phase are sieved into the premix, and dough is formed by folding; the dough is then refrigerated and baked to obtain a brain nutrition support baked food.

[0045] In some preferred embodiments, the first emulsifier includes at least one of sucrose fatty acid ester, lecithin, coconut oil medium-chain triglycerides, and medium-chain triglycerides; the second emulsifier includes at least one of sucrose fatty acid ester, lecithin, coconut oil medium-chain triglycerides, and medium-chain triglycerides; the flavoring agent includes at least one of monk fruit extract and natural flavorings; and the thickener includes at least one of maltodextrin, microcrystalline cellulose, and gum arabic.

[0046] This application provides a brain nutrition support soft capsule, which contains the following components in parts by weight: 35-45 parts of epigallocatechin gallate, 25-35 parts of phosphatidylserine, 15-25 parts of N-acetylneuraminic acid, 190-210 parts of soybean oil, and 4-6 parts of antioxidant.

[0047] In some embodiments, the brain nutrition support soft capsule is prepared by the following method: epigallocatechin gallate, phosphatidylserine, N-acetylneuraminic acid, soybean oil and antioxidant are mixed evenly and then filled into the interior of a gelatin soft capsule to obtain the brain nutrition support soft capsule.

[0048] In some embodiments, the antioxidant includes at least one of vitamin C, vitamin E, and rosemary extract.

[0049] This application provides a storage method for storing brain nutrition support compositions, brain nutrition support drinks, brain nutrition support baked goods, and brain nutrition support soft capsules in an inert gas environment.

[0050] The applicant further provides the following specific embodiments to describe the present invention. It should be noted that these embodiments are merely descriptive and do not limit the present invention in any way.

[0051] Example 1

[0052] This embodiment provides a brain nutrition support composition comprising epigallocatechin gallate (EGCG, purity ≥95%), phosphatidylserine (PS, derived from soybean or sunflower seeds), and N-acetylneuraminic acid (NA) in a mass ratio of 2:1.5:1. The brain nutrition support composition provided in this embodiment is prepared by mixing the above three components.

[0053] To meet the performance testing requirements of the brain nutrition support composition, this embodiment uses ultrapure water as a solvent to dissolve and prepare the brain nutrition support composition of Example 1, resulting in a homogeneous and stable composition solution. In the composition solution, the total molar concentration of EGCG, PS, and NA is 100 μM, and the molar concentration ratio of EGCG, PS, and NA is 2:1.5:1. Therefore, the molar concentrations of EGCG, PS, and NA in the composition solution are 44.44 μM, 33.33 μM, and 22.22 μM, respectively.

[0054] Test Example 1—In vitro Aβ 42 Aggregation inhibition test

[0055] Test method: The in vitro Aβ content of the brain nutrition support composition provided in Example 1 was tested using the thioflavone T fluorescence spectrophotometric method. 42 The aggregation inhibition rate was tested to determine the in vitro Aβ content of the brain nutrition support composition. 42 The aggregation inhibition rate was 68.7 ± 4.2%.

[0056] Controlled Test: To clarify the individual effects of each component in the brain nutrition support composition, a single-component control group was simultaneously set up. The concentrations of each control group fraction were set as follows: EGCG 100μM, PS 100μM, PS 75μM, and NA 50μM. The in vitro Aβ levels of each control group fraction at different concentrations were measured. 42 The aggregation inhibition rate and test results are shown in Table 1.

[0057] Test Example 2—Animal Behavioral Test

[0058] Test Methods: APP / PS1 transgenic AD model mice (6 months old) were used as experimental subjects. Three groups were established: a blank control group, a single-component control group, and a combination group. The blank control group received no medication. The single-component groups included EGCG, PS, and NA administration. The combination groups received the brain nutrition support composition provided in Example 1. Each group consisted of 10 randomly selected model mice. All experimental groups were administered the medication orally via gavage once daily for 12 weeks. The gavage volume was calculated based on the mouse's body weight (at a standard of 10 mL / kg). The active ingredient doses in each group were converted to equivalent human doses (based on the daily intake of a 70 kg adult): Combination group: EGCG 44.44 mg / 70 kg, PS 33.33 mg / 70 kg, NA 22.22 mg / 70 kg; Single-component control group: EGCG alone dose 100 mg / 70 kg, PS alone dose 75 mg / 70 kg, NA alone dose 50 mg / 70 kg. After 12 weeks of continuous administration, the cognitive function of mice was evaluated using two classic behavioral tests: the Morris water maze test and the novel object recognition test.

[0059] Morris water maze test method: The time it takes for mice to find the hidden platform from the point of entry into the water (i.e., escape latency) is recorded. The length of the escape latency reflects spatial learning and memory ability. During the test, the water temperature and light intensity are kept constant at (22±1)℃.

[0060] New object recognition test method: First, let the mouse become familiar with two identical objects in the test box (adaptation period of 10 min). After 24 h, replace one of the objects with a new object. Record the exploration time of the mouse for the old and new objects within 5 min and calculate the recognition index (recognition index = exploration time of the new object / total exploration time × 100%). The recognition index reflects the mouse's ability to recognize and remember objects.

[0061] Test Results: In the Morris water maze test, compared with the blank control group, the escape latency of mice in the combination group was significantly shortened by 52%, a difference with extremely high statistical significance (P<0.01); while the escape latency of mice in the EGCG monotherapy group was shortened by 30%, a difference with extremely high statistical significance (P<0.05), indicating that the improvement effect of the combination group was significantly better than that of the EGCG monotherapy group. In the new object recognition test, compared with the blank control group, the recognition index of mice in the combination group was significantly improved by 43%, a difference with extremely high statistical significance (P<0.01); the recognition index of mice in the PS monotherapy group was improved by 25%, a difference with extremely high statistical significance (P<0.05), indicating that the combination group had a better effect on improving object recognition memory in mice than the PS monotherapy group.

[0062] Test Example 3—Neuritis Marker Test

[0063] Test method: The model mice that were continuously administered the drug for 12 weeks in Test Example 2 were used as the research subjects. The expression levels of IL-6 and TNF-α in the brain tissue of the mice were detected by ELISA.

[0064] Test results: Compared with the blank control group, the concentration of IL-6 in the brain tissue of mice in the composition group was significantly reduced by 45%, and the concentration of TNF-α was significantly reduced by 38%, both of which were statistically significant (P<0.01); the concentration of IL-6 in the brain tissue of mice in the EGCG monotherapy group was reduced by 20%, and the concentration of TNF-α was reduced by 15% (not statistically significant, P>0.05). The results indicate that the brain nutrition support composition of Example 1 has a significantly better inhibitory effect on the inflammatory response in the brain tissue of APP / PS1 model mice than EGCG alone.

[0065] Test Example 4—Security Test

[0066] Test method: Twenty healthy SPF-grade Wistar rats were selected and acclimatized for one week (environmental conditions: temperature 22±2℃, humidity 50%±10%, 12-hour light-dark cycle, free access to food and water). The rats were then administered the brain nutrition support composition provided in Example 1 by gavage daily. The gavage dose was calculated based on the human equivalent dose for APP / PS1 model mice in Test Example 2. After six months of continuous gavage, the liver and kidney function indicators (including ALT, AST, Cr, BUN) and histopathology of the rats were tested.

[0067] Test results: After 6 months of continuous gavage, the liver and kidney function indicators of rats were all within the normal reference range, indicating that long-term administration of this brain nutrition support composition had no adverse effects on liver metabolic function and kidney excretion function in rats. Under an optical microscope, no abnormal pathological changes were observed in the liver and kidney tissue sections of rats, which further verified the safety of long-term administration of the brain nutrition support composition.

[0068] Examples 2 to 6

[0069] Examples 2 through 6 each provide a brain nutrition support composition, the mass ratio and concentration of its components, and the in vitro Aβ content of the composition. 42 The aggregation inhibition rate and synergistic effect are shown in Table 1.

[0070] Comparative Examples 1 to 4

[0071] Comparative Examples 1 to 4 each provide a brain nutrition support composition, the mass ratio of its components, and the in vitro Aβ content of the composition. 42 The aggregation inhibition rate and synergistic effect are shown in Table 1.

[0072] Table 1. Synergistic effects of brain nutrition support compositions at different component ratios

[0073]

[0074] Note: In Table 1, the synergistic effect index * = measured Aβ 42 Inhibition rate / (Inhibition rate of EGCG monotherapy group × concentration ratio + Inhibition rate of PS monotherapy group × concentration ratio + Inhibition rate of NA monotherapy group × concentration ratio)

[0075] Test Example 5—Storage Stability Test

[0076] Test methods: (1) The brain nutrition support composition provided in Example 1 was placed in an aluminum foil bag, the aluminum foil bag was first evacuated, and then nitrogen gas was filled for preservation; (2) The brain nutrition support composition provided in Example 1 was filled into soft capsules, and the soft capsules were stored in a nitrogen environment. The retention rates of each component in the composition over time are shown in Table 2.

[0077] Table 2. Retention rates of each component in the brain nutrition support composition at different storage times

[0078]

[0079] Application Example 1

[0080] This application example provides a brain nutrition support beverage, which uses water as a solvent and contains the following components by mass per 100 mL: 100 mg epigallocatechin gallate, 75 mg phosphatidylserine, 50 mg N-acetylneuraminic acid, 80 mg antioxidant (specifically vitamin C), emulsifier (including 75 mg medium-chain triglycerides and 75 mg sucrose fatty acid esters), and 0.15 g flavoring agent (including 0.1 g monk fruit extract and 0.05 g vanilla flavoring).

[0081] This application example also provides a method for preparing a brain nutrition support beverage, the preparation steps of which are as follows:

[0082] Step S1: Dissolve vitamin C and monk fruit extract in pure water at 80°C to obtain an aqueous phase. Cool the aqueous phase to 40°C for later use. Mix phosphatidylserine with medium-chain triglycerides, add sucrose fatty acid esters, and stir at 60°C to dissolve and form an oil phase.

[0083] Step S2: Slowly add the oil phase to the aqueous phase and homogenize three times under 60 MPa to obtain a mixed system. When the temperature of the mixed system drops to 30°C, add epigallocatechin gallate and N-acetylneuraminic acid and stir evenly. Adjust the pH of the mixed system to 4.5~6.0 to obtain a brain nutrition support beverage. Fill the brain nutrition support beverage into aluminum-plastic composite bags and fill the aluminum-plastic composite bags with nitrogen.

[0084] The brain nutrition support beverage provided in this application example can be stored at 25°C for 12 months without significant precipitation or off-flavor formation, and the EGCG retention rate is ≥90%.

[0085] Application Example 2

[0086] This application provides a brain nutrition support baked food, comprising the following components by weight:

[0087] Microencapsulated EGCG 10g; phosphatidylserine 1.5g; N-acetylneuraminic acid 1g; egg raw material (specifically egg liquid) 20g; primary emulsifier (specifically coconut oil medium-chain triglycerides) 15g; secondary emulsifier (specifically medium-chain triglycerides) 1.5g; flavoring agent (specifically including mogroside 0.5g and vanilla extract 0.1g) 0.6g; cereal flour (specifically low-gluten flour) 50g;

[0088] The microencapsulated EGCG is prepared by mixing epigallocatechin gallate with a thickener (the thickener is maltodextrin and gum arabic in a mass ratio of 2:1), and the mass percentage of EGCG in the microencapsulated EGCG is 20%.

[0089] This application example provides a method for preparing brain nutrition support biscuits, including the following steps:

[0090] Step S1: Whip coconut oil medium-chain triglycerides and mogrosides, then add egg liquid in batches for emulsification to obtain an oil-egg mixture; mix phosphatidylserine and medium-chain triglycerides, and stir under heating conditions to form an oil phase.

[0091] Step S2: Microencapsulated EGCG, N-acetylneuraminic acid and low-gluten flour are premixed to obtain a premix; the oil-egg mixture and oil phase are sieved into the premix, and the dough is obtained by mixing, stirring and folding.

[0092] Step S3: Refrigerate the dough for 30 minutes, then roll it out to 0.5cm thickness. Use a mold to prepare the dough into cookie dough pieces with a certain shape. Bake the cookie dough pieces in sections: first bake the cookie dough pieces at 160℃ for 5 minutes to set the shape, then bake them at 120℃ for 15 minutes. After baking, the cookies are obtained. After the cookies cool, they are placed in aluminum foil bags for nitrogen-filled packaging.

[0093] The brain nutrition support biscuits provided in this application example can be stored at 25°C for 6 months without producing any obvious off-odors, and the EGCG retention rate is ≥85%.

[0094] Application Example 3

[0095] This application example provides a brain nutrition support gelatin soft capsule, which contains the following components by weight: EGCG 40mg, phosphatidylserine 30mg, N-acetylneuraminic acid 20mg, soybean oil 200mg, and vitamin E 5mg.

[0096] This application example provides a method for preparing a brain nutrition support soft capsule: EGCG, phosphatidylserine, N-acetylneuraminic acid, soybean oil, and vitamin E are mixed and filled into a gelatin soft capsule, which is then stored in a nitrogen environment.

[0097] The brain nutrition support soft capsules provided in this application example can be stored at 25°C for 12 months without any obvious off-odors, and the EGCG retention rate is ≥95%.

[0098] Test Example 6—Sensory Test

[0099] Fifty healthy volunteers (half male and half female) were selected and evaluated the palatability, refreshingness, or crispness of the brain nutrition support beverage and brain nutrition support biscuits prepared in Examples 1 and 2 above on a 10-point scale. The results showed that the volunteers' satisfaction with the brain nutrition support beverage and brain nutrition support biscuits was ≥90%.

[0100] The above are merely preferred embodiments of this application and are not intended to limit the present invention. Although this application has been described in detail with reference to examples, those skilled in the art can still modify the technical solutions described in the foregoing examples or make equivalent substitutions for some of the technical features. However, any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A brain nutrition support composition, characterized in that, Includes the following components: Epigallocatechin gallate, phosphatidylserine, and N-acetylneuraminic acid.

2. The brain nutrition support composition according to claim 1, characterized in that: The mass ratio of epigallocatechin gallate, phosphatidylserine and N-acetylneuraminic acid is (1~3):(1~2):(0.5~1.5).

3. The use of the brain nutrition support composition according to any one of claims 1 to 2 in functional foods and dietary supplements.

4. A brain nutrition support beverage, characterized in that, The brain nutrition support beverage uses water as a solvent and also includes the following components at the following mass concentrations: Epigallocatechin gallate 500~1500mg / L; Phosphatidylserine 300~1000mg / L; N-acetylneuraminic acid 250~750mg / L; antioxidant 500~1000mg / L; emulsifier 300~1000mg / L; flavoring agent 1~2g / L.

5. The brain nutrition support beverage according to claim 4, characterized in that, The brain nutrition support beverage is prepared using the following method: Step S1: Disperse the antioxidant and flavoring agent in water and stir under heating conditions to obtain an aqueous phase; mix phosphatidylserine with an emulsifier and stir under heating conditions to form an oil phase. Step S2: Mix the oil phase and the aqueous phase evenly to obtain a mixed system; after the mixed system is cooled to room temperature, add epigallocatechin gallate and N-acetylneuraminic acid to the mixed system, mix evenly, and then adjust the pH of the mixed system to 4.5~6.0 to obtain a brain nutrition support beverage.

6. A brain nutrition support baked food, characterized in that, The components include the following parts by mass: Microencapsulated EGCG 8-12 parts; phosphatidylserine 1-3 parts; N-acetylneuraminic acid 0.5-1.5 parts; egg raw materials 15-25 parts; primary emulsifier 14-16 parts; secondary emulsifier 0.5-1.5 parts; flavoring agent 0.5-0.7 parts; 40-60 portions of cereal flour; The microencapsulated EGCG was prepared by mixing epigallocatechin gallate and a thickener.

7. The brain nutrition support baked food according to claim 6, characterized in that, The brain nutrition support baked food is prepared using the following method: Step S1: Mix and whip the first emulsifier and flavoring agent, then add the egg raw materials in batches for emulsification to obtain an oil-egg mixture system; mix and dissolve the second emulsifier and phosphatidylserine under heating conditions to form an oil phase. Step S2: Microencapsulated EGCG, N-acetylneuraminic acid, and cereal powder are premixed to obtain a premix; an oil-egg mixture and an oil phase are sieved into the premix, and dough is formed by folding; the dough is then refrigerated and baked to obtain a brain nutrition support baked food.

8. A brain nutrition support soft capsule, characterized in that, The soft capsule contains the following components in parts by weight: 35-45 parts epigallocatechin gallate, 25-35 parts phosphatidylserine, 15-25 parts N-acetylneuraminic acid, 190-210 parts soybean oil, and 4-6 parts antioxidant.

9. The brain nutrition support soft capsule according to claim 8, characterized in that, The brain nutrition support soft capsules are prepared by the following method: epigallocatechin gallate, phosphatidylserine, N-acetylneuraminic acid, soybean oil and antioxidants are mixed evenly and then filled into the interior of gelatin soft capsules to obtain brain nutrition support soft capsules.

10. A storage method, characterized in that: The brain nutrition support composition according to any one of claims 1 to 2, the brain nutrition support beverage according to any one of claims 4 to 5, the brain nutrition support baked food according to any one of claims 6 to 7, and the brain nutrition support soft capsule according to any one of claims 8 to 9 are stored in an inert gas environment.

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