Satiating compositions for obesity intervention and uses thereof

Abstract

The present application belongs to the field of food technology, and relates to a satiety composition for obesity intervention and application thereof. The satiety composition provided by the present application is composed of erythritol, alginate, pectin and resistant dextrin. The satiety composition provided by the present application can quickly absorb water in the stomach to form a gel, increase the volume and elasticity of the stomach contents, prolong the flow time of nutrients, and achieve a satiety feeling of more than 3 hours. The satiety composition slowly dissolves in the small intestine in the intestinal tract to form macromolecular polysaccharides and dietary fibers, and promote intestinal peristalsis. The satiety composition can be dissolved in water, and can be used to make different dosage forms or foods, and has a wide range of applications.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a satiety composition for obesity intervention and its application. Background Technology

[0002] Obesity is a complex, multifactorial disease; the accumulation of excess body fat leads to negative health consequences. Obesity continues to accelerate, contributing to an unprecedented epidemic with no clear signs of abating in the near future. Elevated body mass index (BMI) is a risk factor for noncommunicable diseases such as diabetes, cardiovascular disease, and musculoskeletal disorders, resulting in a sharp decline in quality of life and life expectancy.

[0003] Obese individuals are prone to hunger, and this hunger is difficult to suppress. Because they cannot effectively mobilize stored fat, their hunger is more intense than that of the average person. Furthermore, the feeling of hunger returns as soon as the stomach is empty. If the body's glucose metabolism regulation is impaired, the insulin secretion peak will be slightly later than the blood sugar peak, resulting in hypoglycemia. In this case, not only will they feel hungry, but they may also experience dizziness, palpitations, and cold sweats.

[0004] How can we help obese people eat less but still feel full? Nutritionists believe that by adjusting daily staple foods based on the principle of satiety, choosing foods that provide a strong feeling of fullness while maintaining the same calorie intake can help people reduce their energy intake while ensuring they don't go hungry.

[0005] The amount of solid food remaining in the stomach is a crucial factor affecting satiety; the more solid food remains in the stomach, the stronger the feeling of fullness. Therefore, developing a food or beverage that retains a large amount of solid food in the stomach is essential.

[0006] Chinese patent CN108175016A discloses a ketogenic solid beverage and its preparation method. The preparation method involves first preparing relevant microcapsule powder raw materials, and then mixing the raw materials to obtain the ketogenic solid beverage; this process is complex, time-consuming, and labor-intensive. Patent CN113573598A developed a food that induces satiety; the particles remain largely intact in the stomach and intestines. However, the preparation process of these particles is complex, and they immediately form a gel upon contact with water, thus limiting their practical application. Furthermore, the mechanism of their satiety effect is unclear due to the lack of evidence demonstrating their resistance to gastric acid digestion. Summary of the Invention

[0007] Based on the problems and shortcomings of existing technologies, this invention aims to provide a composition for inducing satiety and its applications. The satiety composition provided by this invention consists of erythritol, alginate, pectin, and resistant dextrin. This composition can rapidly absorb water in the stomach to form a gel, increasing the volume and elasticity of gastric contents and prolonging the transit time of nutrients, achieving a feeling of fullness for more than 3 hours. Upon entering the intestines, the composition is slowly dissolved in the small intestine, forming macromolecular polysaccharides and dietary fiber, promoting intestinal peristalsis. This composition is water-soluble and can be used to formulate different dosage forms or foods, with a wide range of applications.

[0008] The technical solution of the present invention is as follows:

[0009] On one hand, the present invention provides a satiety composition comprising erythritol, alginate, pectin and resistant dextrin.

[0010] Specifically, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.1-5 parts pectin, and 0.1-5 parts resistant dextrin.

[0011] Preferably, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.5-5 parts pectin, and 0.5-5 parts resistant dextrin.

[0012] Specifically, the alginate includes, but is not limited to, sodium alginate, potassium alginate, and ammonium alginate.

[0013] Preferably, the alginate includes low-viscosity sodium alginate and / or medium-to-high viscosity sodium alginate.

[0014] Specifically, the viscosity of the low-viscosity sodium alginate is ≤500cps.

[0015] Specifically, the viscosity of the medium-high viscosity sodium alginate is ≥500 cps.

[0016] On the other hand, the present invention provides the application of the above composition in the production of highly satiating foods.

[0017] Specifically, the high-satiety foods include, but are not limited to, beverages, fruit juices, jams, jellies, dairy products, yogurt, sour cream, coffee, milkshakes, soups, puddings, gelatin, syrups, gummies, meat jelly, or fruit jelly.

[0018] Preferably, the high-satiety food is a beverage.

[0019] Specifically, the high-satiety food also includes one or more additives.

[0020] More specifically, the additives include, but are not limited to, colorants, food flavorings, acidulants, sweeteners, emulsifiers, nutritional supplements, preservatives, flavor enhancers, concentrated fruit and vegetable juices, acidity regulators, fruit and vegetable powders, or any combination thereof.

[0021] Additives include concentrated fruit and vegetable juices, fruit and vegetable powders, acidity regulators, nutritional supplements, food flavorings, or any combination thereof.

[0022] In another aspect, the present invention provides a method for preparing the above-mentioned satiety composition, the method comprising mixing erythritol, alginate, pectin and resistant dextrin in a certain proportion.

[0023] Specifically, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.1-5 parts pectin, and 0.1-5 parts resistant dextrin.

[0024] Preferably, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.5-5 parts pectin, and 0.5-5 parts resistant dextrin.

[0025] In another aspect, the present invention provides a satiating beverage comprising the above-described satiating composition.

[0026] Specifically, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.1-5 parts pectin, and 0.1-5 parts resistant dextrin.

[0027] Preferably, the satiety composition comprises 70-85 parts erythritol, 5-15 parts alginate, 0.5-5 parts pectin, and 0.5-5 parts resistant dextrin.

[0028] Specifically, the satiety beverage includes, but is not limited to, concentrated fruit and vegetable juice, fruit and vegetable powder, acidity regulators, nutritional supplements, food flavorings, or any combination thereof.

[0029] More specifically, the concentrated fruit and vegetable juice includes, but is not limited to, apple juice, blackcurrant juice, pineapple juice, tomato paste, citrus juice, grape juice, carrot juice, lychee juice, lemon juice, and / or celery juice.

[0030] More specifically, the fruit and vegetable powders include, but are not limited to, hibiscus powder, mango concentrate powder, potato extract, carrot powder, tomato powder, potato powder, pumpkin powder, red beet powder, spinach powder, celery powder and / or yam powder.

[0031] More specifically, the acidity regulators include, but are not limited to, citric acid, lactic acid, tartaric acid, malic acid, metatartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium citrate, potassium citrate, trisodium bicarbonate, monosodium citrate, potassium bicarbonate, calcium phosphate, tripotassium phosphate, calcium lactate, calcium hydroxide, potassium hydroxide, sodium bicarbonate, and / or tartaric acid.

[0032] Furthermore, the nutritional supplements include, but are not limited to, nicotinamide, vitamin B, vitamin C, vitamin D, L-carnitine, fish oil, coenzyme Q10, calcium, folic acid, iron and / or zinc.

[0033] More specifically, the food flavorings include, but are not limited to, vanilla flavoring, milk flavoring, yogurt flavoring, cream flavoring, butter flavoring, tallow flavoring, chocolate flavoring, strawberry flavoring, blueberry flavoring, durian flavoring, grape flavoring, peach flavoring and / or mango flavoring.

[0034] In another aspect, the present invention provides a method for preparing the above-mentioned satiety beverage, the method comprising:

[0035] (1) Add additives to the above composition and sieve to obtain satiating powder;

[0036] (2) Add water to the satiating powder prepared in step (1) and dissolve it evenly. After sterilization, bottle it to obtain a satiating beverage.

[0037] Specifically, the sieving mentioned in step (1) is sieving through a 40-mesh sieve.

[0038] Specifically, the ratio of the satiety powder in step (1) to the water in step (2) is 1:10-20.

[0039] Preferably, the ratio of the satiety powder in step (1) to the water in step (2) is 1:15.

[0040] The beneficial effects of this invention are as follows:

[0041] (1) The satiety composition provided by the present invention is slowly dissolved in the small intestine when it enters the intestine, forming macromolecular polysaccharides and dietary fiber, which promotes intestinal peristalsis. The satiety composition is soluble in water and can be used to make different dosage forms or foods, with a wide range of applications.

[0042] (2) The satiety composition provided by the present invention can quickly absorb water in the stomach to form a gel, increase the volume and elasticity of the stomach contents, prolong the circulation time of nutrients, and achieve a feeling of fullness of more than 3 hours. Attached Figure Description

[0043] Figure 1 The dynamic changes in the amount of solid residue in the stomach of the satiety composition prepared in Example 1.

[0044] Figure 2 This refers to the state of the satiating composition in gastric juice.

[0045] Figure 3 The state of a satiating beverage in gastric juices. Detailed Implementation

[0046] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of protection of the present invention.

[0047] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0048] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention are obtained through conventional commercial means.

[0049] Example 1

[0050] Mix 85 parts of erythritol, 15 parts of sodium alginate, 0.5 parts of pectin, and 0.5 parts of resistant dextrin evenly to obtain a satiating composition.

[0051] Example 2

[0052] Mix 75 parts of erythritol, 10 parts of sodium alginate, 7.5 parts of pectin, and 7.5 parts of resistant dextrin evenly to obtain a satiating composition.

[0053] Example 3

[0054] Mix 75 parts of erythritol, 5 parts of sodium alginate, 10 parts of pectin, and 10 parts of resistant dextrin evenly to obtain a satiating composition.

[0055] Example 4

[0056] Mix 70 parts of erythritol, 15 parts of sodium alginate, 10 parts of pectin, and 5 parts of resistant dextrin evenly to obtain a satiating composition.

[0057] Example 5

[0058] Mix 74 parts of erythritol, 10 parts of sodium alginate, 5 parts of pectin, and 1 part of resistant dextrin evenly to obtain a satiating composition.

[0059] Comparative Example 1

[0060] The only difference between Comparative Example 1 and Example 1 is that "pectin" is replaced with "agar".

[0061] Comparative Example 2

[0062] The only difference between Comparative Example 2 and Example 1 is that "erythritol" is replaced with "isomaltose".

[0063] Comparative Example 3

[0064] The only difference between Comparative Example 3 and Example 1 is that "resistant dextrin" is replaced with "inulin".

[0065] Comparative Example 4

[0066] Mix 80 parts of erythritol, 10 parts of pectin, and 10 parts of resistant dextrin evenly to obtain a satiating composition.

[0067] Comparative Example 5

[0068] Mix 65 parts of erythritol, 15 parts of sodium alginate, 10 parts of pectin, and 10 parts of resistant dextrin evenly to obtain a satiating composition.

[0069] Comparative Example 6

[0070] Mix 75 parts erythritol, 5 parts sodium alginate, 15 parts pectin, and 5 parts resistant dextrin evenly to obtain a satiating composition.

[0071] Comparative Example 7

[0072] Mix 70 parts of erythritol, 20 parts of sodium alginate, 5 parts of pectin, and 5 parts of resistant dextrin evenly to obtain a satiating composition.

[0073] Comparative Example 8

[0074] Mix 70 parts of erythritol, 10 parts of sodium alginate, 5 parts of pectin, and 15 parts of resistant dextrin evenly to obtain a satiating composition.

[0075] Comparative Example 9

[0076] Mix 90 parts of erythritol, 5 parts of sodium alginate, 0.5 parts of pectin, and 4.5 parts of resistant dextrin evenly to obtain a satiating composition.

[0077] Comparative Example 10

[0078] Agar alginate particles were prepared according to the method described in Example 1 of patent CN113573598A.

[0079] Experimental Example 1: Solid Volume under Different Conditions

[0080] Take 10g of the satiety composition prepared in Examples 1-5 and Comparative Examples 1-10, dissolve it in 20 times its volume of warm water (Comparative Example 1 is not dissolved in warm water, so no further measurement was performed), and add it to 100mL of drinking water and simulated gastric acid solution (pH 1-2), respectively. After 180min, filter it through a 60-mesh sieve, weigh the solid volume, and measure the solid volume of the satiety compositions prepared in Examples 1-5 and Comparative Examples 2-10. The measurement results are shown in Table 1.

[0081] Table 1. Solid volumes formed under gastric acid conditions in different embodiments.

[0082]

[0083] The test results show that the 10g satiety composition provided in this application, after being dissolved evenly according to different reconstitution ratios, forms a hydrogel with a volume of more than 200mL under simulated gastric acid strips, thereby occupying the stomach volume and achieving a satiety effect. The test results of Comparative Examples 2-4 show that the satiety composition provided in this application lacks one of the following: erythritol, sodium alginate, pectin, or resistant dextrin. The solid volume of each component decreases significantly, meaning that its satiety effect is greatly weakened. Adjusting the weight parts of erythritol, sodium alginate, pectin, and resistant dextrin in Comparative Examples 5-9 also leads to a corresponding decrease in solid volume, and their satiety effect is not as good as the satiety compositions provided in Examples 1-5 of this application. The agar alginate particles provided in Comparative Example 10 directly form a hydrogel upon contact with water, and their solid volume in water and simulated gastric fluid is very small.

[0084] Experiment Example 2 simulates the dynamic human gastrointestinal digestive process

[0085] 10g of the satiety compositions prepared in Examples 1-5 and Comparative Examples 1-10 were dissolved in 200g of water (Comparative Example 1 was not subsequently measured because it was insoluble in water). The solution was then added to a dynamic human gastrointestinal digestive system. The configuration method of the dynamic human gastrointestinal digestive system is referenced in the literature (A standardized static in vitro digestion method suitable for food—an international consensus[J]. Food & Function 2014, 5:1113-1124.). Samples were taken at 1, 15, 30, 60, 120, and 180 mins during simulated gastric digestion to observe the dynamic changes of Examples 1-5 and Comparative Examples 2-10 over time during gastrointestinal digestion. The amount of gastric residue during gastric emptying was also recorded. The experimental results are shown in Table 2.

[0086] Gastric residual amount (%) = Total remaining mass in the stomach / Total injected mass * 100%

[0087] Total mass of sample injected (g) = Sample + Digestion solution simulation solution

[0088] Table 2 Gastric Residue

[0089]

[0090]

[0091] The results show that the satiety composition provided by this invention rapidly forms a hydrogel in the stomach model after 1 minute of simulated gastric digestion. As digestion time increases, simulated gastric juice is continuously secreted, the pH decreases, and with the breakdown of the sample by gastric peristalsis and gastric emptying (the process of chyme being expelled from the stomach into the duodenum), the aqueous solution in the stomach is gradually discharged, and the overall gastric residue shows a slow decreasing trend, with a more significant decreasing trend after 60 minutes. At 120 minutes, more than 70% residue remains in the stomach, and after 180 minutes of digestion, 40%-51% residue remains, mostly in a gel-like state. In contrast, Comparative Examples 2-9 show only 16%-38% residue in the stomach after 180 minutes, indicating a poor satiety effect. Comparative Example 10 shows only 6% residue in the stomach after 180 minutes. Therefore, the satiety composition provided by this application, after entering the human digestive tract, forms a hydrogel during gastric digestion, occupies gastric volume, prolongs gastric emptying time, and provides a satiety time of more than 3 hours.

[0092] Experimental Example 3: Dynamic Changes in Solid Residue Amount of the Satiety Composition in the Stomach

[0093] 10g of the satiety composition prepared in Example 1 was dissolved in 200g of water and then added to a dynamic human gastrointestinal digestive system. The configuration method of the dynamic human gastrointestinal digestive system is referenced in (A standardized static in vitro digestion method suitable for food—an international consensus[J]. Food & Function 2014,5:1113-1124.). During simulated gastric digestion at 1, 15, 30, 60, 120, and 180 minutes, the mixture was filtered through a 60-mesh sieve to retain the solids. The dynamic changes in the amount of solid residue in the stomach during the biomimetic simulated digestion process were observed by photographing. The results are as follows: Figure 1 As shown.

[0094] The results showed that, with prolonged digestion time, the sample gradually changed from transparent small-particle hydrogels to white, clumped hydrogels. At 1 minute of simulated gastric digestion, the sample had already begun to form hydrogels within the gastric model, and the number and size of the gels significantly increased at 15 minutes. As digestion time increased, simulated gastric juice was continuously secreted, accompanied by gastric peristalsis breaking up the sample and gastric emptying (the process of chyme being expelled from the stomach into the duodenum). After 30 minutes, the hydrogel particles in the stomach were significantly denser than at 15 minutes. Even after 180 minutes of digestion, a large amount of white solid hydrogel remained in the stomach. Therefore, during digestion, the modified formulation, as the pH decreased, gradually reduced the amount of residue in the stomach due to the emptying of the gastric aqueous solution. However, because the formulation gradually formed hydrogels with a certain mass and volume in the stomach, the proportion of residual gastric contents remained relatively high after 2 hours, achieving a good satiety effect.

[0095] Experimental Example 4: State of the satiety composition in gastric juice

[0096] The satiety composition (10g) prepared in Example 1 was diluted with 20 times its volume of drinking water and stirred until homogeneous. Then, 0.5g of phycocyanin was added and mixed thoroughly to form a light blue solution (for easy experimental observation). At this point, no hydrogel formed. The light blue solution was added to artificial gastric juice (pH=1.2), and it was observed that the solution rapidly transformed into a transparent hydrogel. The hydrogel exhibited strong elasticity and was not easily broken. The formed hydrogel was filtered through a 60-mesh sieve; the hydrogel weight was 201g. (See...) Figure 2 .

[0097] Experiment Example 5: The state of a satiated beverage in gastric juice

[0098] 1. Preparation of satiety beverages

[0099] (1) Preparation of satiating composition: Mix 80 parts of erythritol, 14 parts of sodium alginate, 1 part of pectin and 1 part of resistant dextrin evenly to obtain satiating powder;

[0100] (2) Preparation of the satiety composition: In order to adjust the taste and aroma, add 0.05 parts of potato extract, 0.05 parts of roselle powder, 0.6 parts of L-carnitine, 0.05 parts of vitamin B1, 0.05 parts of nicotinamide, 0.4 parts of anhydrous citric acid, 0.3 parts of malic acid, 0.2 parts of sodium citrate, 0.8 parts of mango concentrate powder, 0.5 parts of silicon dioxide, and 1 part of lemon powder flavoring to the satiety powder prepared in step (1); after mixing evenly, pass through a 40-mesh sieve to obtain 10g of lemon-flavored satiety composition;

[0101] (3) Preparation of satiating beverage: The satiating composition prepared in step (2) is added to 150g of drinking water and dissolved evenly. Other solutions are added, sterilized and bottled to obtain the satiating beverage.

[0102] 2. Investigation of Satiating Beverages

[0103] When 220 mL of a satiating beverage is added to simulated gastric juice (pH 1.2), approximately 220 g of strip-like or flocculent hydrogel can be observed. Figure 3 As shown.

[0104] The above detailed description is a specific illustration of one feasible embodiment of the present invention, and this embodiment is not intended to limit the patent scope of the present invention. It should be noted that all equivalent implementations or modifications made without departing from the present invention should be included within the scope of the technical solution of the present invention. Therefore, the protection scope of the present invention should be determined by the appended claims.

Claims

1. A satiety composition, characterized in that, The satiety composition is composed of erythritol 70-85 parts, alginate 5-15 parts, pectin 0.5-5 parts and resistant dextrin 0.5-5 parts. The satiety composition absorbs water in the stomach to form a gel, increases the volume and elasticity of the stomach contents, prolongs the transit time of nutrients and increases the feeling of satiety.

2. The satiety composition of claim 1, wherein, The alginate includes low viscosity sodium alginate and / or medium-high viscosity sodium alginate.

3. Use of the satiety composition of any one of claims 1-2 in the production of high-satiety food.

4. Use according to claim 3, characterized in that, The high-satiety food includes fruit juice, jam, yogurt, sour cream, coffee, milkshake, soup, pudding, gelled candy, syrup, aspic or jelly.

5. Use according to claim 3, characterized in that, The high-satiety food further includes one or more additives.

6. Use according to claim 5, characterized in that, The additives include coloring agents, food flavors, sour agents, sweeteners, emulsifiers, nutritional supplements, preservatives, concentrated fruit and vegetable juice, fruit and vegetable powder or any combination thereof.

7. A process for the preparation of the satiety composition as claimed in any one of claims 1 to 2, characterised in that, The preparation method includes mixing erythritol, alginate, pectin and resistant dextrin in proportion.

8. A satiety beverage, characterized by, The satiety beverage includes the composition of any one of claims 1-2.

9. The satiety beverage of claim 8, wherein, The satiety beverage further includes additives, which include concentrated fruit and vegetable juice, fruit and vegetable powder, acidity regulator, nutritional supplement, food flavor or any combination thereof.

10. The satiety beverage of claim 8, wherein, The preparation method of the satiety beverage includes: (1) adding additives to the satiety composition of any one of claims 1-2, sieving to obtain satiety powder; (2) dissolving the satiety powder obtained in step (1) in water, sterilizing and then canning to obtain the satiety beverage.

11. The satiety beverage of claim 10, wherein, The sieving in step (1) is sieving through a 40-mesh sieve.

12. The satiety beverage of claim 10, wherein, The ratio of the satiety powder in step (1) to the water in step (2) is 1:10-20.

13. The satiety beverage of claim 12, wherein, The ratio of the satiety powder in step (1) to the water in step (2) is 1:15.

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