A multi-target synergistic hypoglycemic composite herbal cereal protein peptide solid beverage and a preparation process thereof

Abstract

The present research develops a kind of solid beverage based on multi-target synergistic hypoglycemic compound herbal and cereal protein peptides and its preparation process according to the multi-factor pathogenic characteristics of type Ⅱ diabetes. The solid beverage is prepared by screening homologous herbs and compound cereal powders such as yam, mulberry leaf, gordon euryale seed, lily, coix seed, hawthorn, black pepper, low GI cereals such as wheat, black rice and oat powder, low molecular weight (<1000 Da) wheat oligopeptides prepared by enzymatic hydrolysis and compound fruit and vegetable powder (broccoli, cabbage, spinach, cranberry, blueberry and pine mushroom) treated by freeze-drying process. The solid beverage of compound cereal protein peptides has hypoglycemic effect, which is verified by zebra fish model, and the principle is as follows: the morphology and basic cell structure of zebra fish pancreas are similar to those of mammals, the appetite regulation and insulin regulation function of zebra fish are similar to those of human beings, and the development and function of other organs and systems of zebra fish related to glucose homeostasis (including brain, liver, fat cell volume and skeletal muscle) are similar to those of mammals.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a solid beverage with hypoglycemic effect, its preparation method and application, and is particularly suitable for improving insulin resistance by inhibiting sugar absorption. Background Technology

[0002] Diabetes mellitus and abnormal glucose metabolism have become a global public health problem. Long-term hyperglycemia can easily lead to various complications such as cardiovascular disease and kidney disease. Currently, clinical intervention mainly involves oral hypoglycemic drugs (such as metformin and sulfonylureas) and insulin injections. However, long-term use can easily lead to gastrointestinal reactions, hypoglycemia risk, and increased burden on the liver and kidneys. In recent years, functional foods and natural plant ingredients have gradually become a research hotspot for adjuvant blood sugar control due to their high safety and few side effects. Summary of the Invention

[0003] To address the aforementioned technical problems, this invention provides a solid beverage with hypoglycemic effects, its preparation method, and its application. Specifically, the components are as follows (by weight percentage): 1%-35% compound herbal powder, 10%-50% compound grain powder, 15%-35% compound fruit and vegetable powder, 0.5%-5% wheat oligopeptide, and 0.5%-2% mogroside. The weight percentages of the compound herbal powder in this invention are: 15%-25% yam, 1%-5% mulberry leaf, 1-5% fox nut, 1-5% lily bulb, 1-5% coix seed, 1-5% hawthorn, and 1-3% black pepper. Specifically, the processing method of the compound herbal powder includes the following steps: Raw material processing: The raw materials, including yam, mulberry leaves, fox nuts, lily bulbs, coix seeds, hawthorn, and black pepper, are cleaned and processed to ensure their quality and safety.

[0004] Furthermore, yam and kudzu are root and rhizome raw materials. After harvesting and cleaning, the raw materials should be dried immediately to avoid oxidation or hydrolysis of the mucilage components.

[0005] (2) Extraction and concentration: Extract the raw material after step (1) to obtain the concentrated extract.

[0006] Furthermore, an ethanol-water mixture system was used, and the extraction was performed 2-3 times, each time for 24 hours. (1) The ratio of ethanol to solvent was 1:1, because mulberry leaves contain mulberry leaf flavonoids and kudzu root contains kudzu root isoflavones, a heat-sensitive component. The extraction temperature was controlled at 70°C. A vacuum circulating evaporator was used, with the temperature controlled at 65°C-70°C to avoid high-temperature degradation. The pressure was controlled at 0.06-0.07 MPa and the flow rate was 70 L / h.

[0007] Spray drying: The concentrate obtained in step (2) is spray dried to ensure the active ingredients and improve product stability. The inlet air temperature is controlled at 80°C, the atomization pressure at 0.3 MPa, and the droplet size at 80-120 μm. Freezing stage: Rapidly cool to -45°C (cooling rate 15°C / min), sublimation drying: vacuum degree 10 MPa, heating plate temperature 25°C, time 24 h.

[0008] (3) The obtained spray-dried powder is then ultra-finely pulverized and passed through a 200-mesh sieve.

[0009] A solid beverage with hypoglycemic effect, its preparation method, and its application are as follows: Compound herbal powder, compound grain powder, compound fruit and vegetable powder, and wheat oligopeptides are mixed and blended with the natural sweetener mogroside to ensure uniform mixing of the ingredients, thus obtaining the desired solid beverage. The obtained semi-finished product is then filled and sealed using a three-layer aluminized film bag or a three-layer composite aluminum foil bag. Finally, the filled product is boxed.

[0010] The effective results of the above technical solution are as follows: The compound herbal cereal protein peptide solid beverage based on multi-target synergistic hypoglycemia provided by this invention can enhance satiety, replace staple food, and play an auxiliary role in lowering blood sugar. Specifically, the yam extract in the compound herbal powder can activate TRPV1, activate PVC, etc., and improve insulin sensitivity. Mulberry leaf extract reduces trimethylamine oxide, promotes the operation of the PI3K / Akt signaling pathway, and improves postprandial blood glucose. Euryale ferox extract reduces malondialdehyde, inhibits α-glucosidase, etc., and improves fasting blood glucose. Lily extract promotes insulin receptor (InsR) expression and inhibits α-glucosidase, etc., and improves insulin resistance. Coix seed extract activates protease BAKt, activates glucokinase (GCK), etc., and improves postprandial blood glucose. Hawthorn extract inhibits the glycogen synthesis pathway (GSK3β), maintains healthy SBA levels, and improves fasting and postprandial blood glucose. Black pepper extract inhibits protein tyrosine phosphatase and activates SCFAs, etc. The compound herbal cereal protein peptide solid beverage of the present invention overcomes the bitterness and other unpleasant taste of general compound herbal extracts, and has the pure natural aroma of cereal meal replacement. Detailed Implementation

[0011] The present invention will be further described in detail below with reference to the embodiments: Example

[0012] A compound herbal cereal protein peptide solid beverage based on multi-target synergistic hypoglycemic action comprises the following components by weight: 50% compound herbal powder (20% yam, 10% mulberry leaf, 10% fox nut, 7% lily bulb, 1% coix seed, 1% hawthorn, 1% black pepper), 30% compound cereal powder (15% wheat, 5% rice, 5% black rice, 5% oat flour), 17% compound fruit and vegetable powder (9% broccoli powder, 3% cabbage, 2% spinach, 1% cranberry, 1% blueberry, 1% matsutake mushroom), 2.5% wheat oligopeptides, and 0.5% monk fruit glycosides. Example

[0013] A compound herbal cereal protein peptide solid beverage based on multi-target synergistic hypoglycemic action comprises the following components by weight: 40% compound cereal powder (20% wheat, 10% rice, 5% black rice, 5% oat flour), 30% compound herbal powder (15% yam, 5% mulberry leaf, 2% fox nut, 2% lily bulb, 2% coix seed, 2% hawthorn, 2% black pepper), 25% compound fruit and vegetable powder (15% broccoli powder, 5% cabbage, 2% spinach, 1% cranberry, 1% blueberry, 1% matsutake mushroom), 4% wheat oligopeptides, and 1% monk fruit glycosides. Example

[0014] This embodiment provides a method for preparing a compound herbal cereal protein peptide solid beverage based on multi-target synergistic hypoglycemia, including the following steps: Take an appropriate amount of compound herbal powder, wheat oligopeptide and monk fruit glycoside and mix them to obtain a mixture for later use.

[0015] The mixture, along with the remaining compound herbal powder and freeze-dried compound fruit and vegetable powder, is added to a mixer, the lid is sealed, and the mixture is thoroughly mixed. It is then passed through an 80-mesh sieve and discharged to form the final mixture. Rotation speed: 10 rpm; mixing time: 10 minutes. The final mixture is then sealed in a double-layer PE bag for further packaging.

[0016] The total mixture to be packaged is filled with a three-layer aluminized film or composite aluminum foil film according to the preset weight, with a weight error standard of ±0.3g / bag. The operating environment conditions mentioned here are an ambient temperature of 18-26℃, humidity ≤55%RH, and a cleanliness level of 100,000.

[0017] (3) Preferably, the product packaged with the above-mentioned three-layer aluminum-plated film or composite aluminum foil film is placed into a cardboard box and then wrapped with cigarette film.

[0018] Experimental Example To verify the hypoglycemic effect of the compound herbal cereal protein peptide solid beverage of this application, zebrafish were used as the research subject to study the role of the compound herbal cereal protein peptide in zebrafish with high blood sugar and high lipid levels. The experiment included the following: Main experimental instruments and reagents Centrifuge (AG22331, Eppendorf Life Sciences), Ultrasonic Cell Disruptor (UF-250, Ningbo Xinyi Biotechnology Co., Ltd.), Roche Smart Glucose Meter (Roche GmbH, Germany), Glucose (CAS: 50-99-7) Zebrafish Diabetes Experiment: Experimental system: wild AB strain zebrafish Zebrafish age: 1 day after fertilization Sample size per group: 30 samples per well, 3 wells per group Judgment criteria: If the model control group showed a significant increase in blood glucose levels compared to the blank control group (P < 0.05), it indicates that the modeling was successful, provided that the experiment met the validity requirements.

[0019] Compared with the model control group, the blood glucose level in the sample test group was significantly reduced (P<0.05), indicating that the sample has a significant hypoglycemic effect.

[0020] Preliminary experimental results The sample group with a concentration of 500 μg / ml showed no significant difference compared to the blank control group; therefore, 500 μg / ml is the maximum safe concentration.

[0021] Test results: Blood glucose result group Attached Figure Description

[0022] Figure 1 This is a bar chart showing the results of the sample efficacy experiment.

[0023] Figure caption: *: P<0.05 **: P<0.01 ***: P<0.001 The more *the smaller the p-value, the more significant the difference.

Claims

1. A method for preparing a compound herbal cereal protein peptide solid beverage based on multi-target synergistic hypoglycemia, characterized in that... It is composed of the following ingredients: compound grain powder (wheat, rice, black rice, oat powder), compound fruit and vegetable powder (broccoli, cabbage, spinach, cranberry, blueberry, matsutake mushroom), compound herbal powder (yam, mulberry leaf, fox nut, lily, coix seed, hawthorn, black pepper), wheat oligopeptide, monk fruit glycoside, and silicon dioxide.

2. The compound herbal powder according to claim 1 is a preparation made from fine powder of medicinal and edible raw materials, or water extract or alcohol extract of raw materials as active ingredients, plus excipients.

3. A solid beverage that can lower blood sugar according to claim 1, characterized in that... It contains the following components by weight percentage: 10-50% compound herbal powder, 20-50% compound cereal powder, 15-30% compound fruit and vegetable powder, 0.5%-5% wheat oligopeptides, and 0.5-2% mogrosides.

4. The composite fruit and vegetable powder according to claim 3 is prepared by vacuum freeze-drying.

5. The solid beverage prepared by the synergistic use of compound grain powder, compound fruit and vegetable powder, compound herbal powder and wheat oligopeptide as described in claims 1 to 4, is used in the preparation of hypoglycemic foods, and is not limited to health foods.

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