Yoghourt for assisting in reducing uric acid and preparation method thereof

Abstract

The invention discloses yoghourt capable of assisting in reducing uric acid and a preparation method of the yoghourt. The yoghourt is prepared from the following raw materials: 700-900 parts of skim milk, 150-200 parts of pomegranate juice, 50-80 parts of erythritol, 10-50 parts of modified starch, 10-20 parts of bean flour and 10-20 parts of whey protein powder, and the dosage of a leavening agent in every 1000 kg of the raw materials is 50-200 U. All the selected components have a certain uric acid reducing effect and have a synergistic effect, and the whey protein powder and the modified starch are beneficial for improving competitive nucleoside absorption of probiotics and intestinal epithelial cells and reducing purine absorption; polyphenol in the pomegranate juice and ketone substances in the bean flour synergistically improve the oxidation resistance of polar substances, inhibit the activity of xanthine oxidase and reduce the synthesis of uric acid in the body; the bean flour, the pomegranate juice, the whey protein powder and the modified starch are beneficial to promoting the probiotics to repair intestinal barriers and relieve inflammation, so that the expression of uric acid transporter protein is facilitated, the discharge of uric acid is accelerated, and the effect of the probiotic flavored fermented milk on the aspect of reducing uric acid is comprehensively improved.

Description

Technical Field

[0001] The invention relates to dairy products, in particular to a yogurt for assisting in lowering uric acid and a preparation method thereof. Background Art

[0002] Hyperuricemia is a chronic metabolic disease caused by purine metabolism disorder and characterized by excessive uric acid in the blood. Generally speaking, hyperuricemia is defined as uric acid levels exceeding 420µmol / L in men and 350µmol / L in women. Hyperuricemia is a stable state in the early stage, and 85% to 90% of patients with hyperuricemia have no clinical symptoms, which is called asymptomatic hyperuricemia. Typical damage caused by asymptomatic hyperuricemia includes inflammation, oxidative stress, and intestinal microecological imbalance. Persistent hyperuricemia can cause gout, which is acute or chronic inflammation and bone and joint damage caused by the precipitation of monosodium urate crystals. A large number of clinical investigations have shown that hyperuricemia can not only develop into gout, but is also often accompanied by other complications. It is an independent risk factor for other diseases such as hypertension, hyperlipidemia, type 2 diabetes, metabolic syndrome, and chronic kidney disease. Hyperuricemia is a serious threat to human health.

[0003] At present, the main methods for treating hyperuricemia clinically are diet control and drug use. From the perspective of diet control, it can be done by limiting the intake of common purine-rich foods such as meat, seafood, mushrooms, beer, and fructose, but this dietary restriction breaks the nutritional balance between the patient's high nutritional value and low purine content. Moreover, due to the long-term dietary habits formed by people, the patient's compliance is poor, so that it is difficult to implement the restriction of the intake of purine-rich foods. Clinically, drugs that reduce uric acid include allopurinol, febuxostat, which inhibit uric acid production, and benzbromarone tablets, which promote uric acid excretion. These drugs have good clinical effects, but they also have problems such as high cost, strong toxic side effects, and low patient tolerance, such as easy to cause gastrointestinal bleeding, hepatotoxicity, and allergic reactions.

[0004] In recent years, many studies have shown that probiotics, peptides, functional extracts, etc. have the effect of improving hyperuricemia, such as CN202110803578.0 announced the application of thermophilic Streptococcus STN26 in uric acid-lowering products; CN202410262909.8 announced a preparation method and application of soybean peptides with uric acid-lowering effect; CN202410543667.X announced a method for extracting the effective ingredients of Portulaca oleracea and its application in uric acid-lowering; CN202210353849.1 announced fermented lactobacillus FM-LF-SR6 with high adhesion and uric acid-lowering function and its use; CN202111650204.6 announced a yogurt with uric acid-lowering function. Due to the complex extraction process and high cost in the application of peptides and functional extracts, the development of a yogurt with the functions of regulating the balance of intestinal flora, promoting intestinal uric acid degradation, and reducing the uric acid content in the blood has certain market prospects. Summary of the invention

[0005] In view of the problems of complex extraction process and high cost in the application of polypeptides and functional extracts, the present invention provides a yogurt for assisting in lowering uric acid and a preparation method thereof. The yogurt can inhibit uric acid synthesis and promote uric acid metabolism, and comprehensively improve the effect of probiotic flavored fermented milk in lowering uric acid.

[0006] In order to achieve the above-mentioned purpose, the present invention provides a yogurt for assisting in lowering uric acid, which is prepared from raw materials including the following components, by mass: 700-900 parts of skim milk, 150-200 parts of pomegranate juice, 50-80 parts of erythritol, 10-50 parts of modified starch, 10-20 parts of soy flour, and 10-20 parts of whey protein powder. The raw materials also contain a starter, and the amount of the starter in every 1000kg of the raw materials is 50U-200U.

[0007] In the above technical solution, skim milk is used because patients with high uric acid levels have symptoms of lipid metabolism disorders. Ketone bodies, intermediate metabolites produced by the body's decomposition of fat after intake, will hinder the excretion of uric acid and indirectly increase the level of uric acid. In addition, vitamin D and orotic acid in milk are substances that can promote uric acid excretion. The mechanism is to compete with uric acid for the uric acid / anion transport channel of the renal tubules, thereby reducing the reabsorption of uric acid.

[0008] The polyphenols rich in pomegranate juice can inhibit the activity of xanthine oxidase, thereby regulating the catalytic oxidation of hypoxanthine and xanthine, and reducing the amount of uric acid produced in the body. Polyphenols can upregulate the level of uric acid secretion transporters and downregulate the level of uric acid reabsorption transporters to promote the body's uric acid excretion process, reduce the body's uric acid level, and relieve hyperuricemia. In addition, polyphenols can also improve the body's uric acid level and relieve symptoms by regulating sugar metabolism, improving the structure of intestinal flora, and inhibiting inflammatory responses. B vitamins can effectively reduce homocysteine ​​levels, inhibit xanthine oxidase activity, and thus reduce uric acid levels. Vitamin C increases uric acid excretion, and its anion transporters in the proximal tubules play a competitive inhibitory role, promoting its excretion by reducing uric acid reabsorption.

[0009] The peptides of whey protein and its hydrolysate after gastrointestinal digestion can reduce hyperuricemia by inhibiting uric acid synthesis, promoting uric acid excretion and improving kidney function. The tryptophan-rich dipeptide derived from milk protein has the effect of non-competitive inhibition of xanthine oxidase in vitro.

[0010] In addition, in addition to the dietary fiber that improves the body's intestinal health, the isoflavones contained in beans, as a kind of phytoestrogen, can also induce the production of uric acid metabolic enzymes, accelerating the decomposition and excretion of uric acid; in addition to serving as a stabilizer for fermented milk, modified starch can also adsorb proteins that the body cannot digest and absorb, reducing the increased burden on the body during protein hydrolysis and metabolism; adding whey protein powder after sterilization is intended to ensure the stability of the protein structure and avoid damage by heat treatment; at the same time, the purpose of adding pomegranate juice after fermentation is to prevent polyphenols from stably binding to the central hydrophobic cavity and hydrophobic surface of lactoglobulin through hydrogen bonds and hydrophobic interactions, thereby affecting the efficacy of phenolic substances.

[0011] At present, the main ways of lowering uric acid are divided into two ways: inhibiting uric acid synthesis and promoting uric acid metabolism. The reason why probiotics, soy powder, pomegranate juice, whey protein and modified starch are chosen as the main raw materials is that, first of all, these main ingredients have a certain effect on lowering uric acid. Secondly, whey protein powder and modified starch help to improve the competition between probiotics and intestinal epithelial cells for the absorption of nucleosides and reduce purine absorption; the polyphenols in pomegranate juice and the ketones in soy powder synergistically improve the antioxidant properties of polar substances, inhibit the activity of xanthine oxidase, and reduce uric acid synthesis in the body; soy powder, pomegranate juice, whey protein powder and modified starch help to promote probiotics to repair the intestinal barrier, improve its permeability, reduce inflammation, and restore the types and abundance of human intestinal microbiota, which is beneficial to the expression of uric acid transporters, accelerates the excretion of uric acid, and comprehensively improves the effect of probiotic flavored fermented milk in lowering uric acid.

[0012] Specifically, the fermentation agent includes human fermentation lactobacillus grx07, Enterococcus faecium Grx28, and Lactobacillus plantarum YDKY001 in a ratio of (4-6): (2-3): 1.

[0013] In the above technical solution, human probiotics grx07 and Grx28 are selected, mainly because intestinal probiotics can comprehensively improve the body's uric acid level by repairing the intestinal barrier, regulating intestinal microbiota, inhibiting the activity of XOD, accelerating uric acid excretion, and promoting purine degradation or metabolism. In addition, the intestinal environment regulated by the above types and proportions of fermentation agents can promote the metabolism of isoflavones in soy flour to produce more equol, inhibit the activity of xanthine oxidase, promote uric acid decomposition, achieve the purpose of lowering uric acid, and can also inhibit inflammation in the body caused by high uric acid.

[0014] Specifically, the modified starch includes pregelatinized starch, hydroxypropyl starch and carboxymethyl starch in a mass ratio of 1:(0.4-0.6):(0.4-0.6).

[0015] Modified starch is compounded with the above three components as a compound stabilizer to improve the viscosity and water holding capacity of the product. Soy flour also contains insoluble dietary fiber, and its stability can be improved by compounding stabilizers to avoid sensory problems such as excessive precipitation. In addition, modified starch also has the function of absorbing protein, which can be absorbed and metabolized by the body to reduce the load caused by it.

[0016] The second aspect of the present invention provides a method for preparing the above-mentioned yogurt for assisting in lowering uric acid, which comprises the following steps: (1) 100-500 parts by weight of skim milk is heated to 50-60° C., and then erythritol, modified starch and soybean powder are added for shear emulsification; (2) cooling the material obtained in step (1) to 10-15° C., adding the remaining skimmed milk, and then homogenizing, sterilizing and cooling the material; (3) adding whey protein powder and a starter to the material obtained in step (2) for fermentation until the acidity reaches 70-80°T, adding pomegranate juice to break the emulsion and stirring; (4) Cooling the material obtained in step (3) and refrigerating it at 2-6°C for 8-12 hours.

[0017] Specifically, in step (1), the shear emulsification conditions are: shear emulsification at 2000-3000 r / min for 5-10 min.

[0018] Specifically, in step (1), the soy flour is obtained by grinding black beans and yellow beans in a mass ratio of 1: (0.8-1.2) and then sieving through 200-300 meshes. The reason for selecting black beans and yellow beans for compounding is mainly because the two have certain differences in nutrients such as protein content, dietary fiber, and energy. Compounding can balance nutrition, and the compound components are conducive to the production of equol from isoflavones in the later stage.

[0019] Specifically, in step (3), the pomegranate juice is prepared by removing seeds from the pomegranate, rinsing, juicing, and pulping the pomegranate, and filtering the pomegranate through a 100-200 mesh filter.

[0020] Through the above technical solution, the present invention achieves the following beneficial effects: 1. The present invention selects probiotics, soybean powder, pomegranate juice, whey protein and modified starch as main raw materials. Firstly, these main ingredients have a certain effect on lowering uric acid. Secondly, whey protein powder and modified starch help to improve the competition between probiotics and intestinal epithelial cells for absorbing nucleosides and reduce purine absorption; polyphenols in pomegranate juice and ketone substances in soybean powder synergistically improve the antioxidant property of polar substances, inhibit the activity of xanthine oxidase, and reduce uric acid synthesis in the body; soybean powder, pomegranate juice, whey protein powder and modified starch help to promote probiotics to repair the intestinal barrier, improve its permeability, reduce inflammation, and restore the types and abundance of human intestinal microorganisms, thereby facilitating the expression of uric acid transporters, accelerating the excretion of uric acid, and comprehensively improving the effect of probiotic flavored fermented milk on lowering uric acid; 2. The present invention discovers new effects of fermented lactobacillus grx07 and enterococcus faecium grx28 in assisting in lowering uric acid, and helps to promote the production of equol, ensuring that yogurt contains equol while being rich in soy isoflavones, thereby enhancing the efficacy of assisting in lowering uric acid.

[0021] 3. The present invention cooperates with various functional ingredients such as soybean powder, pomegranate juice, whey protein and modified starch to improve the efficacy of flavored fermented milk in reducing uric acid; the flavor after fermentation of ydky001 strain and pomegranate juice is used to improve the bad smell of soybean powder and whey protein, thereby improving the palatability of the product; 4. The present invention can reduce uric acid by inhibiting xanthine oxidase, enhancing uric acid metabolism, improving intestinal flora and other pathways, and has low cost and weak side effects. DETAILED DESCRIPTION

[0022] The specific implementation of the present invention is described in detail below in conjunction with the examples. It should be understood that the specific implementation described herein is only used to illustrate and explain the present invention, and is not used to limit the present invention.

[0023] Sources of pregelatinized starch, hydroxypropyl starch, and carboxymethyl starch: The three modified starches are commercial starches prepared by physical and chemical modification of wheat starch. The gelatinized starch was purchased from Dezhou Runde Starch Co., Ltd., the carboxypropyl starch was purchased from Anhui Zhuolu Biotechnology Co., Ltd., and the carboxymethyl starch was purchased from Guangdong Hongxin Biotechnology Co., Ltd.

[0024] Example 1 The preparation method of yogurt for assisting in lowering uric acid comprises the following steps: (1) removing seeds from pomegranate juice, rinsing, juicing, and beating the pomegranate juice, and filtering the obtained pomegranate juice through a 100-mesh filter; (2) Grind black beans and yellow beans at a ratio of 1:0.8 and sieve through 200 mesh to obtain bean powder; (3) Heat 100 kg of skim milk to 50 °C, then add 50 kg of erythritol, 10 kg of modified starch (pregelatinized starch, hydroxypropyl starch, carboxymethyl starch in a mass ratio of 1:0.6:0.4), and 10 kg of soy flour, and emulsify at 2000 r / min for 5 min; (4) The material obtained in step (3) was cooled to 10° C., 600 kg of skim milk was added, and then homogenized, sterilized and cooled; (5) 10 kg of whey protein powder and 46.5 U of starter (human fermentation Lactobacillus grx07, Enterococcus faecium Grx28, and Lactobacillus plantarum YDKY001 in a ratio of 4:2:1) were added to the material obtained in step (4) for fermentation until the acidity reached 70°T, 150 kg of pomegranate juice was added, and the emulsion was broken and stirred for 5 minutes; (6) The material obtained in step (5) was cooled and refrigerated at 6°C for 12 hours.

[0025] Example 2 The preparation method of yogurt for assisting in lowering uric acid comprises the following steps: (1) removing seeds from pomegranate juice, rinsing, juicing, beating, and filtering the obtained pomegranate juice through a 200-mesh filter; (2) Grind black beans and yellow beans at a ratio of 1:1.2 and sieve through 300 mesh to obtain bean powder; (3) Heat 500 kg of skim milk to 60 °C, then add 80 kg of erythritol, 50 kg of modified starch (pregelatinized starch, hydroxypropyl starch, carboxymethyl starch in a mass ratio of 1:0.4:0.6), and 20 kg of soy flour, and emulsify at 3000 r / min for 10 min; (4) The material obtained in step (3) was cooled to 15° C., 400 kg of skim milk was added, and then homogenized, sterilized and cooled; (5) Add 20 kg of whey protein powder and 254 U of starter (human fermentation lactobacillus grx07, Enterococcus faecium Grx28, and Lactobacillus plantarum YDKY001 in a ratio of 6:2:1) to the material obtained in step (4) for fermentation until the acidity reaches 80°T, add 200 kg of pomegranate juice, break the emulsion, and stir for 10 minutes; (6) The material obtained in step (5) was cooled and refrigerated at 2°C for 8 h.

[0026] Example 3 The preparation method of yogurt for assisting in lowering uric acid comprises the following steps: (1) removing seeds from pomegranate juice, rinsing, juicing, and beating the pomegranate juice, and filtering the obtained pomegranate juice through a 100-mesh filter; (2) Grind black beans and yellow beans in a ratio of 1:1 and sieve through 200 mesh to obtain bean powder; (3) Heat 400 kg of skim milk to 50 °C, then add 60 kg of erythritol, 30 kg of modified starch (pregelatinized starch, hydroxypropyl starch, carboxymethyl starch in a mass ratio of 1:0.5:0.5), and 15 kg of soy flour, and emulsify at 2500 r / min for 5 min; (4) The material obtained in step (3) was cooled to 10° C., 400 kg of skim milk was added, and then homogenized, sterilized and cooled; (5) 15 kg of whey protein powder and 200 U of starter (human fermentation Lactobacillus grx07, Enterococcus faecium Grx28, and Lactobacillus plantarum YDKY001 in a ratio of 4:3:1) were added to the material obtained in step (4) for fermentation until the acidity reached 70°T, 180 kg of pomegranate juice was added to break the emulsion and stirred for 5 minutes; (6) The material obtained in step (5) was cooled and refrigerated at 2°C for 10 hours.

[0027] Comparative Example 1 Other conditions were the same as in Example 3, except that pomegranate juice was not added.

[0028] Comparative Example 2 Other conditions were the same as in Example 3, except that no soybean powder was added.

[0029] Comparative Example 3 Other conditions were the same as in Example 3, except that whey protein powder was not added.

[0030] Comparative Example 4 Other conditions were the same as in Example 3, except that soy flour and whey protein powder were not added.

[0031] Comparative Example 5 Other conditions were the same as those in Example 3, except that pomegranate juice, soy flour and whey protein powder were not added.

[0032] Comparative Example 6 The other conditions are the same as those in Example 3, except that step (5) is modified as follows: 15 kg of whey protein powder, 200 U of starter (human fermentation lactobacillus grx07, Enterococcus faecium Grx28, and Lactobacillus plantarum YDKY001 in a ratio of 4:3:1), and 180 kg of pomegranate juice are added to the material obtained in step (4) for fermentation until the acidity reaches 70°T.

[0033] Performance Testing Experimental methods: 110 SPF grade KM mice, male, weighing 20 ± 2g, four weeks old, were used for the experiment after adaptive feeding for 7 days in the experimental animal room. The mice were randomly divided into 11 groups according to their body weight, 10 mice in each group, and divided into a blank control group, a hyperuric acid model group, an embodiment group, a comparative group, and an allopurine western medicine group. The test time was 4 weeks. The blank group was gavaged with 0.5% CMCNa every day. Except for the blank group, the other groups were gavaged with potassium oxonate (PO) for the first 7 days. Starting from the 8th day, potassium oxonate (PO) continued to be gavaged in the morning, and different doses of the test samples were given in the afternoon until the end of the experiment. During the experiment, the mice had free access to water and food, and the mice were weighed weekly. After the last gavage, they rested for 2 hours, and the mice were blood sampled from their eye sockets, and then CO was used. 2 The mouse uric acid, creatinine, and urea levels were detected by kits, and the results are shown in Table 1.

[0034] The equol content in the yogurts of the embodiment and the comparative example was detected by UPLC-Q-TOF-MS. The results are shown in Table 1.

[0035] Table 1 Test results

[0036] As can be seen from Table 1, it can be seen from Comparative Example 1, Comparative Example 2, and Comparative Example 3 that the yogurt configured when pomegranate juice, soy flour, and whey protein powder are not added still has a certain effect on reducing uric acid, but the effect is significantly lower than the embodiment group, indicating that the strain itself adopted by the patent of the present invention has a certain uric acid reducing effect, but pomegranate juice, soy flour, and whey protein powder have a synergistic effect on the performance of efficacy, and these active substances themselves have a uric acid reducing effect. Comparative Example 4 and Comparative Example 5 results can also show that these three substances have a mutual promotion effect, and the more components are lacking, the worse the uric acid reducing effect. Comparative Example 6 found that the addition mode of pomegranate juice and whey protein powder will affect the uric acid reducing effect to a certain extent, mainly due to the need for disinfection after batching to reduce the activity of active substances, and the phenolic substances in the pomegranate juice are easily changed after chelating with undenatured proteins. Protein structure stability, affecting the uric acid reducing effect of the final product.

[0037] In addition, it can be seen from Table 1 that under the conditions of the present invention, when soybean powder is added, the yogurt contains a higher content of equol, that is, the strain selected by the present invention has a certain effect on converting isoflavones into equol, and this component helps the body to lower uric acid and regulate inflammatory factors in the later stage.

[0038] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0039] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0040] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A yogurt for assisting in lowering uric acid, characterized in that: The invention is prepared from the following raw materials, calculated by weight: 700-900 parts of skimmed milk, 150-200 parts of pomegranate juice, 50-80 parts of erythritol, 10-50 parts of modified starch, 10-20 parts of soy flour and 10-20 parts of whey protein powder. The raw materials also contain a leavening agent, and the amount of the leavening agent in every 1000 kg of the raw materials is 50U-200U.

2. The yogurt for assisting in lowering uric acid according to claim 1, characterized in that: The fermentation agent includes human fermentation lactobacillus grx07, enterococcus faecium Grx28, and lactobacillus plantarum YDKY001 in a ratio of (4-6): (2-3):

1.

3. The yogurt for assisting in lowering uric acid according to claim 1, characterized in that: The modified starch includes pregelatinized starch, hydroxypropyl starch and carboxymethyl starch in a mass ratio of 1:(0.4-0.6):(0.4-0.6).

4. The method for preparing the yogurt for assisting in lowering uric acid according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) 100-500 parts by weight of skim milk is heated to 50-60° C., and then erythritol, modified starch and soybean powder are added for shear emulsification; (2) cooling the material obtained in step (1) to 10-15° C., adding the remaining skimmed milk, and then homogenizing, sterilizing and cooling the material; (3) adding whey protein powder and a starter to the material obtained in step (2) for fermentation until the acidity reaches 70-80°T, adding pomegranate juice to break the emulsion and stirring; (4) Cooling the material obtained in step (3) and refrigerating it at 2-6°C for 8-12 hours.

5. The preparation method according to claim 4, characterized in that: In step (1), the shear emulsification conditions are: shear emulsification at 2000-3000 r / min for 5-10 min.

6. The preparation method according to claim 4, characterized in that: In step (1), the bean powder is obtained by grinding black beans and yellow beans in a mass ratio of 1: (0.8-1.2) and then sieving through 200-300 mesh.

7. The preparation method according to claim 4, characterized in that: In step (3), the pomegranate juice is prepared by removing seeds from the pomegranate, rinsing, juicing, and pulping the pomegranate, and filtering the pomegranate through a 100-200 mesh filter.

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