A dual-protein high-nutrition formula food preparation, its preparation method and application

Abstract

The present invention relates to the field of emulsion-type special medical foods, and in particular to a dual-protein high-nutrition formula food preparation, its preparation method and application. The following solution is now proposed, which includes: Step 1, adding whey protein, cereal protein and carbohydrates into pure water, shearing and mixing evenly, then adding mineral elements, water-soluble vitamins, choline, inositol, taurine, and L-carnitine, shearing and mixing evenly, and after dissolution, it is an aqueous solution; Step 2, adding fat-soluble vitamins into liquid fat, shearing and mixing evenly, and after dissolution, it is an oil-phase solution; mixing the oil-phase solution and the aqueous solution and making up the volume, shearing and mixing evenly to obtain a mixed solution, and keeping the pH of the mixed solution at 6.9 - 7.2; Step 3, performing high-pressure homogenization treatment on the mixed solution to obtain an emulsion, and sealing and sterilizing the emulsion to obtain a food preparation. The present invention reduces the levels of total IgE and specific IgE in the serum, reduces the binding ability of IgE, and reduces the contents of TC and TG in the liver, and is suitable for people with allergic constitutions to use.

Description

Technical Field

[0001] The present invention relates to the field of enteral nutritional formula foods for special medical purposes, and in particular to a dual-protein high-nutrition formula food preparation, a preparation method thereof, and an application thereof. Background Art

[0002] Special medical purpose formula foods (hereinafter referred to as "FSMPs") are a type of formula food specially processed and formulated to meet the special needs of nutrients or diets for people with restricted eating, impaired digestion and absorption, metabolic disorders, or specific disease states; such products must be consumed alone or in combination with other foods under the guidance of a doctor or a clinical dietitian. FSMPs can improve the malnutrition status of patients. They have functions such as immune regulation, reducing oxidative stress, maintaining gastrointestinal function and structure, reducing inflammatory responses, and promoting wound healing; the matrix of FSMPs can be divided into powders and emulsions. Compared with powders, emulsions are easier to use but more difficult to develop. Emulsion products can be eaten directly or administered by tube feeding, which is convenient for clinical application. At the same time, they are easy to provide precise nutrition for patients, with a higher market utilization rate and product demand rate.

[0003] The formula food emulsion proposed in "A whey protein-soybean protein co-stabilized total-nutrition enteral nutritional formula food emulsion and its preparation method" with the application number CN202211463905.3, although a dual-protein co-stabilized system with good stability is obtained by cleverly adding unhydrolyzed soybean protein and optimizing the content and ratio of whey protein and soybean protein, effectively solving the problem that the whey protein emulsion is destabilized and gelled by ion induction and heat induction and cannot flow, it cannot meet the special needs of people with slow metabolism for accelerating cholesterol or fat metabolism in the body;

[0004] Therefore, the present invention provides a dual-protein high-nutrition formula food preparation, a preparation method thereof, and an application thereof. Summary of the Invention

[0005] To solve the problems in the prior art, the present invention provides a dual-protein high-nutrition formula food preparation, a preparation method thereof, and an application thereof.

[0006] Cereal proteins are currently the most abundant and lowest-cost protein source; the amino acid compositions and structural characteristics of different types of proteins are different, and their functional properties are also different; among them, compared with some common allergens such as wheat bran and soybeans, the allergenicity of millet protein is relatively low; the proteins in rice protein can be quickly decomposed into small-molecular-weight amino acids under the action of digestive enzymes, which is beneficial for the human body to absorb and utilize them; the antioxidant substances in black rice protein can help resist the damage of free radicals and reduce the impact of oxidative stress on the body; this helps to improve immunity, delay aging and prevent chronic diseases; zein has obvious hydrophilic and hydrophobic group partitions and contains a certain amount of polar amino acids; gliadin and other proteins in wheat protein usually exist in a cross-linked form, making it quite difficult to stabilize emulsions; globulin accounts for a large proportion in buckwheat protein and has good dispersibility in salt solutions; oat protein is rich in soluble and insoluble fibers, which helps to promote the health of the digestive system.

[0007] To achieve the above object, the present invention adopts the following technical solutions:

[0008] The first aspect of the present invention provides a dual-protein high-nutrition food preparation, which comprises the following components: whey protein, cereal protein, fat, carbohydrates, vitamins, mineral elements, choline, inositol, taurine, and L-carnitine.

[0009] Choline, inositol, taurine, and L-carnitine are nutritional fortifiers.

[0010] In some embodiments, the whey protein is isolated whey protein, and the cereal protein comprises at least one of millet protein, rice protein, black rice protein, zein, wheat protein, buckwheat protein, and oat protein.

[0011] Preferably, the cereal protein is rice protein.

[0012] In some embodiments, the vitamins include water-soluble cellulose and fat-soluble cellulose;

[0013] The water-soluble vitamins include vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , niacin, folic acid, pantothenic acid, vitamin C, and biotin;

[0014] The fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K1.

[0015] In some embodiments, the mineral elements include sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, and selenium.

[0016] In some embodiments, each 100 mL of the preparation comprises the following component contents:

[0017] 3.9 - 8.0 g of whey protein isolate, 1.3 - 2.0 g of cereal protein, 2.8 - 5.0 g of fat, 8.9 - 20.0 g of carbohydrates, 45.0 - 100.0 μg RE of vitamin A, 1.7 - 5.0 μg of vitamin D, 0.8 - 20.0 mg α-TE of vitamin E, 6.0 - 30.0 μg of vitamin K1, 0.2 - 0.75 mg of vitamin B1, 0.12 - 1.2 mg of vitamin B2, 0.11 - 0.95 mg of vitamin B6, vitamin B 12 0.055 - 2.1 μg, 0.22 - 22.3 mg of niacin, 8.3 - 50 μg of folic acid, 0.5 - 8.3 mg of pantothenic acid, 6.9 - 45 mg of vitamin C, 2 - 10 μg of biotin, 26 - 232 mg of sodium, 73 - 287 mg of potassium, 30 - 160 μg of copper, 10 - 140 mg of magnesium, 0.1 - 4.2 mg of iron, 0.88 - 4.5 mg of zinc, 3.0 - 170 μg of manganese, 59 - 299 mg of calcium, 27.9 - 66.9 mg of phosphorus, 8.4 - 50.8 μg of iodine, 17 - 345 mg of chlorine, 11.8 - 20.1 μg of selenium, 20.1 - 39.4 mg of choline, 6.02 - 28.9 mg of inositol, 2.8 - 5.9 mg of taurine, 1.1 - 3.9 mg of L-carnitine.

[0018] In some embodiments, the carbohydrates include at least one of maltodextrin, crystalline fructose, glucose syrup, and granulated sugar;

[0019] The fat includes at least one of medium-chain triglycerides, low erucic acid rapeseed oil, sunflower oil, soybean oil, rapeseed oil, linseed oil, corn oil, soybean oil, and coconut oil.

[0020] In some embodiments, the mineral elements are added to the preparation in the form of inorganic salts and / or organic salts. The inorganic acid radical ions of the inorganic salts include chloride ions, sulfate ions, carbonate ions, and / or phosphate ions; the organic acid radical ions of the organic salts include citrate ions, lactate ions, alginate ions, malate ions, and / or gluconate ions.

[0021] Preferably, potassium is used in the form of potassium chloride and potassium iodate, calcium is used in the form of calcium hydrogen phosphate and calcium carbonate, sodium is used in the form of sodium selenite, copper is used in the form of copper sulfate, magnesium is used in the form of magnesium sulfate, iron is used in the form of ferrous sulfate, zinc is used in the form of zinc citrate, manganese is used in the form of manganese sulfate, and selenium is used in the form of sodium selenite.

[0022] The second aspect of the present invention provides a method for preparing the above-mentioned dual-protein high-nutrition formula food preparation, which includes the following steps:

[0023] Step 1: Add whey protein, cereal protein, and carbohydrates to pure water at 65°C, shear and mix evenly, shear at 9000 r·min -1 for 30 min at a rotational speed, then add mineral elements, water-soluble vitamins, choline, inositol, taurine, and L-carnitine, shear and mix evenly, shear for 5 min, and the solution after dissolution is the aqueous solution;

[0024] Step 2: Add fat-soluble vitamins to liquid fat at 65°C, shear and mix evenly, shear at 9000 r·min -1 for 30 min at a rotational speed, and the solution after dissolution is the oil-phase solution; Mix the oil-phase solution with the aqueous solution and make up the volume, shear and mix evenly, shear at 9000 r·min -1 for 30 min at a rotational speed to obtain a mixed solution, and maintain the pH of the mixed solution at 6.9 - 7.2;

[0025] Step 3: Perform high-pressure homogenization treatment on the mixed solution. The homogenization conditions are homogenizing 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar to obtain an emulsion. Seal the emulsion and sterilize it at 121°C for 20 min to obtain a food preparation.

[0026] The third aspect of the present invention provides the application of the above-mentioned dual-protein high-nutrition formula food preparation in foods for reducing the content of immunoglobulin IgE and / or allergic reactions.

[0027] Preferably, the protein matrix of the above-mentioned dual-protein high-nutrition formula food preparation is separated whey protein and rice protein.

[0028] The fourth aspect of the present invention provides the application of the above-mentioned dual-protein high-nutrition formula food preparation in foods for accelerating the metabolism of cholesterol and / or triglycerides in the liver.

[0029] Advantages of the present invention:

[0030] 1. The food preparation prepared by the method provided by the present invention has a good taste, small turbidity and stability coefficient, high stability of the system, and low nasogastric tube residue rate. In particular, the food preparation of whey protein + rice protein has the best properties of each trait and is suitable for nasogastric patients to drink;

[0031] 2. The present invention discovers that the complex formed by the food preparation with separated whey protein and rice protein as the matrix changes the structure and properties of the protein, and specific protein antigen epitopes are buried or changed, thereby reducing the total IgE and specific IgE levels in the serum, reducing the binding ability of IgE, and thus can significantly reduce the antibody level of allergic factors in the serum, and is suitable for people with allergic constitutions to use;

[0032] 3. The present invention discovers that food preparations based on isolated whey protein and rice protein can significantly reduce the histamine level in serum, thereby reducing the adverse effects brought about by allergic reactions.

[0033] 4. The food preparations prepared by the method provided by the present invention can promote the excretion of TC (cholesterol) and TG (triglyceride) in the body, and to a certain extent reduce the contents of TC and TG in the liver, playing a role in protecting the liver. In particular, the food preparations based on isolated whey protein and rice protein have better effects. Description of the Drawings

[0034] Figure 1 It is the turbidity and stability coefficient diagram of the food preparation of Comparative Example 3;

[0035] Figure 2 It is the turbidity and stability coefficient diagram of the food preparation of Comparative Example 4;

[0036] Figure 3 It is the turbidity and stability coefficient diagram of the food preparations of Example 8 and Comparative Examples 1-2;

[0037] Figure 4 It is the apparent viscosity (a), temperature-viscosity curve (b), particle size (c) and Zeta-potential (d) diagrams of the food preparation of Example 8.

[0038] Figure 5 It is the total IgE content diagram (A) and specific IgE level diagram (B) in the serum of allergic mice obtained by the experimental method of Test Example 2 for the food preparations prepared in Examples 1-7, the blank control group;

[0039] Figure 6 It is the histamine level diagram in the serum of allergic mice obtained by the experimental method of Test Example 2 for the food preparations prepared in Examples 1-7, the blank control group;

[0040] Figure 7 It is the TC content diagram (A) and TG content diagram (B) in the liver of allergic mice obtained by the experimental method of Test Example 2 for the food preparations prepared in Examples 1-7, the blank control group, and Control Group 8 fed with a high-cholesterol diet;

[0041] Figure 8 It is the TC (cholesterol) content diagram in the feces of allergic mice obtained by the experimental method of Test Example 2 for the food preparations prepared in Examples 1-7, the blank control group, and Control Group 8 fed with a high-cholesterol diet;

[0042] Figure 9 It is the TC content diagram (A) and TG content diagram (B) in the liver of mice obtained by the experimental methods of Test Example 2 and Test Example 3 for the food preparations prepared in Examples 1-7, Control Group 8 fed with a high-cholesterol diet, and Reinforcing Agent Solution Control Group 9; Detailed Implementation Modes

[0043] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0044] The test materials and reagents used in the following embodiments, unless otherwise specified, can all be obtained from commercial channels.

[0045] For those not specifying specific technologies or conditions in the embodiments, they can all be carried out according to the technologies or conditions described in the literature in this field or according to the product instructions.

[0046] Example 1 (Isolated Whey Protein + Millet Protein)

[0047] Mix 3.9 g of isolated whey protein, 1.3 g of millet protein, and 8.9 g of maltodextrin, add them to pure water at 65°C, and shear at 9000 r·min -1 for 30 min at a rotational speed. Then, add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), and nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), and shear for 5 min. After dissolution, it is an aqueous solution; add fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65°C, and shear at 9000 r·min -1 for 30 min at a rotational speed. After dissolution, it is an oil-phase solution; mix the oil-phase solution and the aqueous solution and make up the volume to 100 mL, and then at 9000 r·min -1Shear at a rotational speed for 30 min to obtain a mixed solution with a pH of 6.9 - 7.2 for the mixed solution; perform high-pressure homogenization on the mixed solution with homogenization conditions of homogenizing 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar; dispense the homogenized emulsion into glass bottles, seal with a cap, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0048] Example 2 (isolated whey protein + rice protein)

[0049] Mix 3.9 g of isolated whey protein, 1.3 g of rice protein, and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 rotational speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), and shear for 5 min. After dissolution, it is an aqueous solution; add fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 rotational speed for 30 min. After dissolution, it is an oil-phase solution; mix the oil-phase solution and the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 rotational speed for 30 min to obtain a mixed solution with a pH of 6.9 - 7.2 for the mixed solution; perform high-pressure homogenization on the mixed solution with homogenization conditions of homogenizing 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar; dispense the homogenized emulsion into glass bottles, seal with a cap, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0050] Example 3 (isolated whey protein + black rice protein)

[0051] Mix 3.9 g of isolated whey protein, 1.3 g of black rice protein, and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min-1 Shear at a rotational speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite) corresponding to 26 mg of mineral element sodium, 73 mg of potassium, 30 μg of copper, 10 mg of magnesium, 0.1 mg of iron, 0.88 mg of zinc, 3.0 μg of manganese, 59 mg of calcium, 27.9 mg of phosphorus, 8.4 μg of iodine, 17 mg of chlorine, and 11.8 μg of selenium, and water-soluble vitamins (0.2 mg of vitamin B1, 0.12 mg of vitamin B2, 0.11 mg of vitamin B6, vitamin B 12 0.055 μg, 0.22 mg of niacin, 8.3 μg of folic acid, 0.5 mg of pantothenic acid, 6.9 mg of vitamin C, 2 μg of biotin), and nutritional fortifiers (20.1 mg of choline, 6.02 mg of inositol, 2.8 mg of taurine, 1.1 mg of L-carnitine), shear for 5 min, and after dissolution, it is an aqueous solution; add fat-soluble vitamins (45.0 μg RE of vitamin A, 1.7 μg of vitamin D, 0.8 mg α-TE of vitamin E, 6.0 μg of vitamin K1) to 2.8 g of sunflower oil at 65 °C, and at 9000 r·min -1 Shear at a rotational speed for 30 min, and after dissolution, it is an oil-phase solution; mix the oil-phase solution and the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 Shear at a rotational speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; perform high-pressure homogenization treatment on the mixed solution, and the homogenization conditions are homogenize 2 times at 200 bar pressure and 2 times at 500 bar pressure; dispense the homogenized emulsion into glass bottles, seal with a press-on cap, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0052] Example 4 (isolated whey protein + zein)

[0053] Mix 3.9 g of isolated whey protein, 1.3 g of zein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 Shear at a rotational speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite) corresponding to 26 mg of mineral element sodium, 73 mg of potassium, 30 μg of copper, 10 mg of magnesium, 0.1 mg of iron, 0.88 mg of zinc, 3.0 μg of manganese, 59 mg of calcium, 27.9 mg of phosphorus, 8.4 μg of iodine, 17 mg of chlorine, and 11.8 μg of selenium, and water-soluble vitamins (0.2 mg of vitamin B1, 0.12 mg of vitamin B2, 0.11 mg of vitamin B6, vitamin B 120.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), shear for 5 min, and after dissolution, it is an aqueous solution; Add the fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 Rotating speed for 30 min, and after dissolution, it is an oil-phase solution; Mix the oil-phase solution with the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 Rotating speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; Perform high-pressure homogenization treatment on the mixed solution, and the homogenization conditions are homogenization 2 times at 200 bar pressure and 2 times at 500 bar pressure; Dispense the homogenized emulsion into glass bottles, seal with a cap, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0054] Example 5 (isolated whey protein + wheat protein)

[0055] Mix 3.9 g of isolated whey protein, 1.3 g of wheat protein with 8.9 g of maltodextrin and add to pure water at 65 °C, 9000 r·min -1 Rotating speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), shear for 5 min, and after dissolution, it is an aqueous solution; Add the fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1Shear at a rotational speed for 30 min, and after dissolution, it becomes an oil-phase solution; mix the oil-phase solution with the water-phase solution and make up the volume to 100 mL, then shear at 9000 r·min -1 Shear at a rotational speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; perform high-pressure homogenization on the mixed solution, and the homogenization conditions are homogenizing 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar; dispense the homogenized emulsion into glass bottles, seal with a capping, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0056] Example 6 (isolated whey protein + buckwheat protein)

[0057] Mix 3.9 g of isolated whey protein, 1.3 g of buckwheat protein and 8.9 g of maltodextrin, and add them to pure water at 65 °C, and shear at 9000 r·min -1 Shear at a rotational speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), and shear for 5 min. After dissolution, it becomes a water-phase solution; add fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 Shear at a rotational speed for 30 min, and after dissolution, it becomes an oil-phase solution; mix the oil-phase solution with the water-phase solution and make up the volume to 100 mL, then shear at 9000 r·min -1 Shear at a rotational speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; perform high-pressure homogenization on the mixed solution, and the homogenization conditions are homogenizing 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar; dispense the homogenized emulsion into glass bottles, seal with a capping, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0058] Example 7 (isolated whey protein + oat protein)

[0059] Mix 3.9 g of isolated whey protein, 1.3 g of oat protein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 for 30 min at a rotational speed. Then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), and shear for 5 min. After dissolution, it is an aqueous solution; Add oil-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 for 30 min at a rotational speed. After dissolution, it is an oil-phase solution; Mix the oil-phase solution and the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 for 30 min at a rotational speed to obtain a mixed solution. The pH of the mixed solution is 6.9 - 7.2; Perform high-pressure homogenization treatment on the mixed solution. The homogenization conditions are homogenize 2 times at 200 bar pressure and 2 times at 500 bar pressure; Dispense the homogenized emulsion into glass bottles, seal with a capping machine and sterilize at 121 °C for 20 min to obtain a food preparation.

[0060] Example 8 (Mix isolated whey protein and rice protein according to a content ratio of 2:1)

[0061] Mix 4 g of isolated whey protein, 2 g of rice protein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1Shear at a rotational speed for 30 min, and then add an appropriate amount of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite) according to the mineral elements: sodium 26 mg, potassium 73 mg, copper 30 μg, magnesium 10 mg, iron 0.1 mg, zinc 0.88 mg, manganese 3.0 μg, calcium 59 mg, phosphorus 27.9 mg, iodine 8.4 μg, chlorine 17 mg, selenium 11.8 μg, and water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 12 0.055 μg, niacin 0.22 mg, folic acid 8.3 μg, pantothenic acid 0.5 mg, vitamin C 6.9 mg, biotin 2 μg), nutritional fortifiers (choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, L-carnitine 1.1 mg), shear for 5 min, and after dissolution, it is an aqueous solution; add the fat-soluble vitamins (vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, vitamin K1 6.0 μg) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 rotational speed for 30 min, and after dissolution, it is an oil-phase solution; mix the oil-phase solution with the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 rotational speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; perform high-pressure homogenization treatment on the mixed solution, and the homogenization conditions are homogenize twice at 200 bar pressure and twice at 500 bar pressure; dispense the homogenized emulsion into glass bottles, seal with a cap, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0062] Comparative Example 1 (separated whey protein + rice protein are mixed according to a content ratio of 1:1)

[0063] Mix 4 g of separated whey protein, 4 g of rice protein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 rotational speed for 30 min, and then add an appropriate amount of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite) according to the mineral elements: sodium 26 mg, potassium 73 mg, copper 30 μg, magnesium 10 mg, iron 0.1 mg, zinc 0.88 mg, manganese 3.0 μg, calcium 59 mg, phosphorus 27.9 mg, iodine 8.4 μg, chlorine 17 mg, selenium 11.8 μg, and water-soluble vitamins (vitamin B1 0.2 mg, vitamin B2 0.12 mg, vitamin B6 0.11 mg, vitamin B 120.055 μg, 0.22 mg of niacin, 8.3 μg of folic acid, 0.5 mg of pantothenic acid, 6.9 mg of vitamin C, 2 μg of biotin), nutritional fortifiers (20.1 mg of choline, 6.02 mg of inositol, 2.8 mg of taurine, 1.1 mg of L-carnitine), shear for 5 min, and after dissolution, it is an aqueous solution; Add the fat-soluble vitamins (45.0 μg RE of vitamin A, 1.7 μg of vitamin D, 0.8 mg α-TE of vitamin E, 6.0 μg of vitamin K1) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 At a rotation speed for 30 min, and after dissolution, it is an oil-phase solution; Mix the oil-phase solution with the aqueous solution and make up the volume to 100 mL, and then shear at 9000 r·min -1 At a rotation speed for 30 min to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; Perform high-pressure homogenization treatment on the mixed solution, and the homogenization conditions are homogenize 2 times at a pressure of 200 bar and 2 times at a pressure of 500 bar; Dispense the homogenized emulsion into glass bottles, seal with a cap and sterilize at 121 °C for 20 min to obtain a food preparation.

[0064] Comparative Example 2 (separated whey protein + rice protein are mixed according to a content ratio of 1:2)

[0065] Mix 4 g of separated whey protein, 8 g of rice protein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 At a rotation speed for 30 min, and then add appropriate amounts of mineral salts (potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, sodium selenite), water-soluble vitamins (0.2 mg of vitamin B1, 0.12 mg of vitamin B2, 0.11 mg of vitamin B6, vitamin B 12 0.055 μg, 0.22 mg of niacin, 8.3 μg of folic acid, 0.5 mg of pantothenic acid, 6.9 mg of vitamin C, 2 μg of biotin), nutritional fortifiers (20.1 mg of choline, 6.02 mg of inositol, 2.8 mg of taurine, 1.1 mg of L-carnitine), shear for 5 min, and after dissolution, it is an aqueous solution; Add the fat-soluble vitamins (45.0 μg RE of vitamin A, 1.7 μg of vitamin D, 0.8 mg α-TE of vitamin E, 6.0 μg of vitamin K1) to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1Shear for 30 min at a rotational speed, and after dissolution, it becomes an oil-phase solution; mix the oil-phase solution with the water-phase solution and make up the volume to 100 mL, then shear at 9000 r·min -1 Shear for 30 min at a rotational speed to obtain a mixed solution, and the pH of the mixed solution is 6.9 - 7.2; perform high-pressure homogenization on the mixed solution, and the homogenization conditions are homogenize twice at a pressure of 200 bar and twice at a pressure of 500 bar; dispense the homogenized emulsion into glass bottles, seal with caps, and sterilize at 121 °C for 20 min to obtain a food preparation.

[0066] Comparative Example 3 (The protein is only whey protein isolate and does not contain cereal protein)

[0067] Keep the preparation method and the contents of other substances the same as those in Comparative Example 2, do not add cereal protein, and prepare food preparations with whey protein isolate contents of 4 g, 5 g, 6 g, 7 g, and 8 g respectively.

[0068] Comparative Example 4 (The protein is only cereal protein and does not contain whey protein isolate)

[0069] Keep the preparation method and the contents of other substances the same as those in Comparative Example 2, do not add whey protein isolate, the cereal protein content is 5 g, and prepare food preparations with millet protein, rice protein, black rice protein, zein, wheat protein, buckwheat protein, and oat protein respectively.

[0070] Test Example 1

[0071] In the examples and comparative examples, the methods for measuring the physicochemical properties of the food preparation are as follows:

[0072] 1. Determination of static shear fluidity

[0073] Accurately pipette 2 mL of the emulsion sample onto the rheometer sample stage, and use a clamp with a diameter of 60 mm for measurement. The specific measurement parameters are as follows: measurement temperature (25 ± 1) °C, plate gap is 1 mm. Record the change of apparent viscosity in the range of shear rate from 0.01 - 100 rad / s.

[0074] 2. Determination of viscosity change at different temperatures

[0075] Heat from 25 °C to 60 °C at a rate of 5 °C / min, and continuously scan at this temperature for 30 min. Use an oil seal during measurement to ensure that the parameters are within the linear viscoelastic range. Select a clamp with a diameter of 60 mm, the plate gap is 1 mm, and the strain range is set to 0.5% (within the linear viscoelastic region).

[0076] 3. Particle size determination

[0077] After mixing the sample evenly, take 10 μL of the sample and dilute it 1000 times with the prepared phosphate buffer solution (1.0 mol / L, pH 7.0). After mixing evenly, use a pipette to slowly inject the sample into the sample cell, avoiding the generation of bubbles, and seal the sample cell with a lid.

[0078] 4. Zeta-potential measurement

[0079] Use Malvern Nano ZS to measure the Zeta-potential of the sample, with He-Ne as the laser. Potential measurement conditions: polystyrene cell, a pair of 0.45 cm 2 platinum electrodes, with a spacing of 0.4 cm. The measurement temperature is 25 °C, the equilibrium time is 1 min, and the change in the Zeta-potential of the sample is measured.

[0080] 5. Stability coefficient measurement

[0081] Take 10 mL of the emulsion and place it in a centrifuge tube. Centrifuge at 2000 r·min -1 for 15 min, then take 50 μL of the emulsion from the middle and add it to a test tube containing 5 mL of 0.1% SDS, shake well, and measure its absorbance (A t ) at 500 nm. Take 50 μL of the uncentrifuged emulsion sample and operate in the same way to measure the absorbance (A0), and calculate the stability coefficient K according to the formula E . The smaller the stability coefficient, the better the stability.

[0082]

[0083] In the formula: A0 is the absorbance of the diluted emulsion before centrifugation; A t is the absorbance of the diluted emulsion after centrifugation

[0084] 6. Turbidity measurement

[0085] Take 50 μL of the emulsion and add it to a test tube containing 5 mL of 0.1% SDS, shake well, and measure the absorbance at 660 nm. The turbidity is represented by the absorbance value A 660 at 660 nm. The smaller the turbidity, the better the stability.

[0086] 7. Measurement of the residual rate of the nasogastric tube

[0087] Transfer 50.00 mL of the sample into an infusion bottle. After cooling to room temperature, use a disposable infusion set to simulate the gravity drip method of clinical enteral nutrition support for dripping, control the flow rate at 100 - 150 mL / h. After all the nutrient solution has been dripped, weigh the adhesion on the inner wall of the nasogastric tube to calculate the residual rate of the nutrient solution.

[0088] 8. Sensory evaluation

[0089] Twenty-five healthy volunteers were recruited for the sensory evaluation of the emulsion. The samples were placed in clean white porcelain plates, and the color of the powder was observed by visual inspection in a well-lit and soft environment. In addition, 20.00 mL of the sample was poured into a tasting cup, its odor was smelled, its state was observed, and its taste was tasted, etc. The samples were randomly coded and evaluated at room temperature. After evaluating each sample, it was necessary to rinse the mouth with pure water before evaluating the next sample. The sensory evaluation form was formulated with reference to the QB4221-2011 standard, as shown in Table 1 specifically, and the total evaluation score was calculated as the sum of the four items.

[0090] Table 1 Scoring Criteria

[0091]

[0092] Table 2. Performance tests on the emulsions of Examples 1-7 included the nasal feeding residue rate and sensory evaluation

[0093]

[0094] Note: 1: Whey protein + millet protein; 2: Whey protein + rice protein; 3: Whey protein + black rice protein; 4: Whey protein + zein; 5: Whey protein + wheat protein; 6: Whey protein + buckwheat protein; 7: Whey protein + oat protein.

[0095] According to the different disease types and pathophysiological states of patients, the administration routes of clinical patients taking emulsion-type total-nutrition special medical foods can be divided into two routes: direct oral administration and tube feeding through a nasogastric tube or a gastrostomy tube. On the premise of ensuring sufficient and balanced nutrition of the product, the taste and flavor of the product are important factors affecting its clinical application. It can be seen from Table 2 that the food preparation prepared from whey protein + rice protein in Example 2 has a significantly higher sensory score than other formula types (p > 0.05), and its nasal feeding tube residue rate is the lowest; the residue amount of the emulsion prepared in Example 7 in the nutrition tube during the simulated nasal feeding process is significantly higher than other formula types (p > 0.05).

[0096] It can be seen from Figure 1 that as the addition amount of separated whey protein increases, its turbidity and stability coefficient both show a trend of first decreasing and then increasing. When the addition amount is 5-6 g·L -1 -1, the turbidity and stability coefficient values are the smallest, and the stability of the system is the best. When the addition amount is less than 5 g·L -1 -1 or exceeds 6 g·L -1 -1, there may be competitive adsorption between proteins and emulsifier polymers, which can significantly reduce the surface tension of the system and reduce the stability of the emulsion.

[0097] It can be seen from Figure 2It can be seen that the turbidity of millet protein, rice protein, and black rice protein is significantly lower than that of zein, wheat protein, buckwheat protein, and oat protein; the turbidity of rice protein, zein, and wheat protein is significantly lower than that of other proteins.

[0098] It can be seen from Figure 3 that as the proportion of mixed protein increases, when the ratio of whey protein isolate to rice protein is 2:1, the turbidity and stability coefficient values are the smallest, and the stability of the system is the best.

[0099] It can be seen from Figure 4 (a) The graph of the apparent viscosity of the food preparation in Example 8 changing with the shear rate shows that at a lower shear rate, the flow curve of the aqueous solution presents an obvious Newtonian plateau, and the viscosity decreases rapidly, while at a higher shear rate, the viscosity decreases slowly, showing the property of shear thinning. It can be seen from Figure 4 (b) The graph of the viscosity of the food preparation in Example 8 changing with temperature. It can be seen from the graph that at low temperatures, as the temperature increases, the viscosity decreases, mainly because the increase in temperature increases the kinetic energy of the solution molecules, the solution molecules move faster, and at the same time the volume of the solution expands due to the increase in temperature, making the distance between the solution molecules larger and the mutual attraction weaker. At high temperatures, the food has gelled, resulting in an increase in viscosity.

[0100] Figure 4 (c) and 4(d) The particle size distribution and potential diagram of the food preparation in Example 8. It can be seen from the graph that the particle size of the food preparation is 240.9 nm and the Zeta-potential is -33.02 mV. The stability of the food preparation is very high. The Zeta-potential is an important indicator of the stability of the dispersion system. The larger the absolute value of the zeta-potential, the higher the stability of the dispersed phase.

[0101] Test Example 2

[0102] 1. In vivo experimental design to verify the efficacy of the food preparation based on whey protein isolate and rice protein:

[0103] Allergic reaction test group: SPF-grade female Balb / c mice (5 - 6 weeks old) were purchased from Vital River Laboratory Animal Technology Co., Ltd. All mice were raised in a pathogen-free environment with a 12 h light / dark cycle, and the temperature and relative humidity were maintained at 24 ± 2 °C and 50 - 70% respectively. They were given cereal-free mouse food and water. After one week of adaptation, the experiment began. Sixty-four mice were randomly divided into 8 groups (8 mice / group). Briefly, on days 0, 7, 14, and 21, the mice in each group were intragastrically administered 200 μL of a mixed solution of 20 mg of the food preparation prepared in Examples 1 - 7 and 10 μg of cholera toxin adjuvant (Choleratoxin, CT). The mice in the blank control group were intragastrically administered the same dose of PBS solution (phosphate buffer solution containing 10 μg of CT). On day 28, the mice were intragastrically administered 0.4 mL of 80 mg of the food preparation, and the control group was intragastrically administered 0.4 mL of PBS solution. Tissues and blood were collected for the following biomarker detections. Some blood samples were centrifuged at 2500×g for 10 min to collect serum. Some blood samples were added to heparin-containing centrifuge tubes, shaken well, and then centrifuged at 2500×g for 10 min to collect plasma. The serum and plasma were stored at -20 °C until the experiment.

[0104] TC and TG content test group: SPF-grade female Balb / c mice (5 - 6 weeks old) were purchased from Vital River Laboratory Animal Technology Co., Ltd. All mice were raised in a pathogen-free environment with a 12 h light / dark cycle, and the temperature and relative humidity were maintained at 24 ± 2 °C and 50 - 70% respectively. They were given cereal-free mouse food and water. After one week of adaptation, the experiment began. Sixty-four mice were randomly divided into 8 groups (8 mice / group). Briefly, on days 0, 7, 14, and 21, the mice in groups 1 - 7 were fed 0.2 mL of the food preparation prepared in Examples 1 - 7 and 10 g of high-cholesterol feed, and the mice in control group 8 were fed 0.2 mL of normal saline and 10 g of high-cholesterol feed. The mice in the blank control group were fed the same dose of normal saline and basal feed. Tissues and blood were collected for the following biomarker detections. Some blood samples were centrifuged at 2500×g for 10 min to collect serum. Some blood samples were added to heparin-containing centrifuge tubes, shaken well, and then centrifuged at 2500×g for 10 min to collect plasma. The serum and plasma were stored at -20 °C until the experiment.

[0105] 2. Detection of total IgE and specific IgE contents in serum

[0106] The total immunoglobulin IgE content in mouse serum was determined using a mouse IgE ELISA kit, and the specific operation steps were referred to the kit instructions. The content of specific IgE in mouse serum was detected by indirect ELISA method [109,110]. Samples of each group (1 μg, 100 μL) were respectively coated on a 96-well microplate and incubated overnight at 4°C. After incubation, all wells were washed 3 times with PBST, blocked with 1.5% gelatin at 37°C for 1 h. After repeating the washing three times, diluted mouse serum (1:20) was added and incubated overnight at 4°C, and then washed three times again. Horseradish Peroxidase (HRP, 100 μL)-labeled rabbit anti-mouse IgE solution was added to all wells and incubated at 37°C for 2 h. 100 μL of TMB was added to each well and incubated at 37°C in the dark for 30 min. Then the stop solution (50 μL 4M H2SO4) was added to all wells, and the absorbance was measured at 450 nm using spectraMax regiD3 and recorded. The final results were expressed as OD values.

[0107] 3. Detection of histamine content in plasma

[0108] The histamine content in mouse plasma was determined using a mouse histamine ELISA kit, and the specific operation steps were referred to the kit instructions.

[0109] 4. Determination of TC (cholesterol) and TG (triglyceride) in the liver

[0110] 0.1 g of frozen liver was added to normal saline at a volume ratio of 1:9, homogenized with a homogenizer, and after thorough mixing, centrifuged at 10000 r / min for 2 min. The supernatant was aspirated, and the TC and TG contents in the serum were determined using a kit.

[0111] 5. Determination of TC (cholesterol) in feces

[0112] 0.1 g of frozen feces was added to normal saline at a volume ratio of 1:9, homogenized with a homogenizer, and after thorough mixing, centrifuged at 10000 r / min for 2 min. The supernatant was aspirated, and the TC content in the feces was determined using a kit.

[0113] See Figure 5 In the allergic reaction test group, the levels of total IgE antibody and specific IgE antibody in the serum of allergic mice are shown in Figures A - B. Different letters indicate significant differences between groups (P < 0.05). Figure 5It can be seen that the food preparations of Example 1 and Examples 3-7 all increased the levels of total IgE antibody and specific IgE antibody in mouse serum to varying degrees, while the levels of total IgE and specific IgE antibodies in the serum of mice fed with the food preparation of Example 2 (isolated whey protein + rice protein) were significantly lower than those of other sample groups (P<0.05). More importantly, there was no significant difference in the levels of total IgE and specific IgE in the serum of mice fed with the food preparation of Example 2 (isolated whey protein + rice protein) and the blank control group. Therefore, the food preparation of Example 2 (isolated whey protein + rice protein) can significantly reduce the antibody levels of allergic factors in mouse serum; through analysis, it is obtained that rice protein has low allergenicity and anti-tumor activity, high biological potency, and its amino acid composition conforms to the ideal pattern recommended by WHO / FAO, is easily digested and absorbed, and is not likely to trigger allergic reactions of the immune system. In addition, the complex formed by the combination of rice protein and isolated whey protein may change the structure and properties of the protein, and specific protein epitopes are buried or changed, thereby reducing the binding ability of IgE.

[0114] See Figure 6 , for the histamine levels in the plasma of allergic mice in the allergic reaction test group, different letters indicate significant differences between groups (P<0.05). Compared with the blank group, there was no significant difference in the histamine level in the serum of mice fed with the food preparation of Example 2 (isolated whey protein + rice protein) and the blank group (P<0.05), while the histamine levels of mice in other sample groups increased significantly (P<0.05). Therefore, the food preparation of Example 2 (isolated whey protein + rice protein) can significantly reduce the histamine level of allergic mice to reduce the adverse effects brought by allergic reactions.

[0115] See Figure 7 , different letters indicate significant differences between groups (P<0.05), and the TC and TG contents in the livers of mice in the TC and TG content test groups are as Figure 7 shown in A and B. The TC and TG contents of control group 8 were significantly higher than those of the blank control group (P<0.05), and the TC content of mice fed with the food preparation of Example 2 (isolated whey protein + rice protein) was significantly lower than that of samples 1, 3, 4, 5, 6, and 7 (P<0.05), indicating that gavage of the food preparation of Example 2 (isolated whey protein + rice protein) to mice can reduce the contents of TC and TG in the liver to a certain extent and play a role in protecting the liver.

[0116] See Figure 8, different letters indicate significant differences between groups (P<0.05), and the cholesterol (TC) content in the feces of mice is shown in the figure. From the TC content in the feces of each group of mice, it can be seen that the TC content in the feces of control group 8 is significantly higher than that of the blank control group (P<0.05). The TC content in the feces of mice in groups 1, 2, 3, 4, 5, 6, and 7 corresponding to the food preparations of Examples 1-7 is significantly higher than that of the blank control group and control group 8 (P<0.05). The food preparation of Example 2 (isolated whey protein + rice protein) is significantly higher than that of samples 1, 3, 4, 5, 6, and 7 groups (P<0.05). This indicates that some of the excessive cholesterol ingested through diet cannot be metabolized and is excreted from the body. Administering the food preparations of Examples 1-7 to mice can promote the excretion of cholesterol in the mice body, especially the food preparation of Example 2 based on isolated whey protein and rice protein has a better effect.

[0117] Test Example 3

[0118] Verify the TC and TG content values in the body of mice when feeding nutritional fortifiers (choline, inositol, taurine, L-carnitine) alone.

[0119] Prepare a fortifier solution by dissolving 20.1 mg of choline, 6.02 mg of inositol, 2.8 mg of taurine, and 1.1 mg of L-carnitine in pure water to make a 100 mL fortifier solution.

[0120] Set up control group 9 for the fortifier solution: SPF-grade female Balb / c mice (5-6 weeks old) were purchased from Vital River Laboratory Animal Technology Co., Ltd. All mice were raised in a pathogen-free environment, with a 12 h light / dark cycle, and the temperature and relative humidity were maintained at 24±2 °C and 50-70% respectively. They were given a cereal-free mouse diet and water. After one week of adaptation, the experiment began. Eight mice were fed 0.2 mL of the fortifier solution and 10 g of a high-cholesterol diet on days 0, 7, 14, and 21 respectively. Tissues and blood were collected for the following biomarker detections. Some blood samples were centrifuged at 2500×g for 10 min to collect serum. Some blood samples were added to a heparin-containing centrifuge tube, shaken well, and then centrifuged at 2500×g for 10 min to collect plasma. The serum and plasma were stored at -20 °C until the experiment. The contents of TC (cholesterol) and TG (triglyceride) in the liver were detected according to the methods in items 4 and 5 of Test Example 2, and the results were compared with those of the mice fed the food preparations of Examples 1-7 in the TC and TG content test groups and the mice in control group 8 fed a high-cholesterol diet.

[0121] See Figure 9 , the TC and TG content in the liver of mice is as Figure 9As shown in A and B, the TC and TG contents in the livers of 9 mice in the control group of the fortifier solution were significantly higher than those in the livers of mice fed with the food preparations of Examples 1-7 (P < 0.05). However, they were lower than the TC and TG contents in the livers of mice in Control Group 8 fed with a high-cholesterol diet. It can be seen that the fortifier increased the metabolic rates of TC and TG in mice, but its effect on improving the metabolism of TC and TG was not as good as that of the food preparations of Examples 1-7. It can be seen that the fortifier and the protein and other substances in the method of the present invention played a synergistic promoting role.

[0122] Analysis: Nutritional fortifiers such as inositol can promote the metabolism of lipid cholesterol and reduce cholesterol. L-carnitine has the effect of reducing serum total cholesterol and triglycerides. Inositol has multiple receptor sites and can form attractive charge interactions with positively or negatively charged amino acid residues on the surface of protein molecules, such as lysine and glutamic acid, thus promoting the binding of inositol to protein. At the same time, the hydrogen bond donor and acceptor sites in the inositol molecule can form hydrogen bonds with the hydrogen bond donor and acceptor sites in the protein molecule. The formation of these hydrogen bonds can enhance the binding force between inositol and protein, thus stabilizing their binding. The L-carnitine molecule has hydrophobicity, and the hydrophobic amino acid residues (such as leucine and isoleucine) in the protein molecule also have hydrophobicity. L-carnitine and the hydrophobic amino acid residues in the protein can attract each other through hydrophobic interaction, thus promoting the binding of L-carnitine to protein. This avoids that after directly taking the nutritional fortifier, free inositol is easily converted into inositol phosphate ester under the action of inositol-phosphorylase (IPK) enzyme in the body, and inositol phosphate ester may cause a burden on the liver at high doses. Free L-carnitine may lead to liver fat accumulation and liver damage, and excessive methylation may interfere with fat metabolism and liver function, resulting in the deposition of fat in the liver, thus affecting the metabolic function of the liver.

[0123] The above is only the preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and all should be covered by the protection scope of the present invention.

Claims

1. Use of a dual-protein high-nutrition formula food preparation in the preparation of a food for accelerating the metabolism of cholesterol and / or triglyceride in the liver; characterized in that, The double-protein high-nutrition formula food preparation is prepared by the following method: Mix 3.9 g of isolated whey protein, 1.3 g of rice protein and 8.9 g of maltodextrin and add them to pure water at 65 °C, and shear at 9000 r·min -1 for 30 min at a rotational speed. Then add appropriate amounts of mineral salts, water-soluble vitamins and nutritional fortifiers according to 26 mg of sodium, 73 mg of potassium, 30 μg of copper, 10 mg of magnesium, 0.1 mg of iron, 0.88 mg of zinc, 3.0 μg of manganese, 59 mg of calcium, 27.9 mg of phosphorus, 8.4 μg of iodine, 17 mg of chlorine and 11.8 μg of selenium, and shear for 5 min. After dissolution, it becomes an aqueous solution; Add fat-soluble vitamins to 2.8 g of sunflower oil at 65 °C, and shear at 9000 r·min -1 for 30 min at a rotational speed. After dissolution, it becomes an oil-phase solution; Mix the oil phase solution and the aqueous phase solution and make up to 100 mL, and then shear at 9000 r·min -1 for 30 min to obtain a mixed solution with a pH of 6.9 - 7.2; The mixed solution is subjected to high-pressure homogenization treatment. The homogenization conditions are homogenization twice at a pressure of 200 bar and homogenization twice at a pressure of 500 bar. The homogenized emulsion is dispensed into glass bottles, sealed with a cap, and then sterilized at 121 °C for 20 min to obtain the food preparation; The mineral salts are potassium chloride, potassium iodate, calcium carbonate, copper sulfate, magnesium sulfate, ferrous sulfate, zinc citrate, manganese sulfate, and sodium selenite; The water-soluble vitamins are 0.2 mg of vitamin B1, 0.12 mg of vitamin B2, 0.11 mg of vitamin B6, vitamin B 12 0.055 μg, 0.22 mg of niacin, 8.3 μg of folic acid, 0.5 mg of pantothenic acid, 6.9 mg of vitamin C, and 2 μg of biotin; The nutrient fortifiers are choline 20.1 mg, inositol 6.02 mg, taurine 2.8 mg, and L-carnitine 1.1 mg; The fat-soluble vitamins are vitamin A 45.0 μg RE, vitamin D 1.7 μg, vitamin E 0.8 mg α-TE, and vitamin K1 6.0 μg.

Images