Application of white kidney bean extract in preparation of weight-losing and lipid-lowering functional food

Abstract

The invention relates to the technical field of food health, in particular to application of a white kidney bean extract, namely application of the white kidney bean extract in preparation of functional food for losing weight and lowering lipid. According to the application of the white kidney bean alpha-amylase inhibitor extract in the functional food for losing weight and lowering lipid, the white kidney bean alpha-amylase inhibitor extract is refined from white kidney beans which are a leguminous kidney bean plant and contains an alpha-amylase inhibitor. The inhibitor can be specifically combined with saliva in a digestive tract and glucoside sites of pancreatic alpha-amylase, and the activity of alpha-amylase is inhibited, so that decomposition of starch is effectively inhibited. The mechanism can block enzyme decomposition of polysaccharides such as 70%-80% of starch and the like in the food. As a functional food component, the white kidney bean extract has a wide application prospect in preparation of weight-losing and lipid-lowering functional food. By inhibiting the activity of alpha-amylase, decomposition and absorption of starch are effectively blocked, so that the effects of controlling body weight and reducing blood sugar and blood fat are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food health, and in particular to application of white kidney bean extract in preparing weight-loss and lipid-lowering functional foods. Background Art

[0002] White kidney bean, whose biological name is Phaseolus coccinellatus, is named for its diverse flower colors. It belongs to the Fabaceae family, the Fabaceae subfamily, the Phaseolus family, and its scientific name is Phaseolus coccinellatus L. P.multivoruswilld. Its English name is Scarlet kidney bean, Multiflora bean, and white kidney bean. White kidney bean is native to tropical areas of South America and was later introduced and cultivated on a large scale in Yunnan and other places in my country. White kidney bean is very nutritious, with a higher protein content than chicken, more than 7 times the calcium content of chicken, 4 times the iron content, and higher B vitamins than chicken. At the same time, white kidney bean is also a rare high-potassium, high-magnesium, and low-sodium food, containing 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8 mg of sodium per 100 grams. It is especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia, and salt avoidance. According to ancient Chinese medical records, kidney beans are sweet and mild in taste, warm in nature, and have the functions of warming the middle and lowering qi, benefiting the stomach, stopping hiccups, and replenishing the kidneys and vital energy. They are a good tonic food therapy product. Currently, most of the α-amylase inhibitors reported in the literature are extracted by traditional heating, organic solvent precipitation or inorganic salt precipitation. These methods have the disadvantages of long production cycle, high energy consumption, high pollution, low product quality, high cost, and many chemical residues. A Chinese patent discloses a microwave-extracted white kidney bean extract and a preparation method thereof (Announcement No. CN115463168A). The patented technology discloses a microwave-extracted white kidney bean extract and a preparation method thereof, comprising the steps of crushing and screening, microwave extraction, filtering, heating treatment, silica gel column and drying, white kidney bean→white kidney bean powder→extracting solution→filtrate→treated solution→effluent 16→finished product; compared with the commercially available white kidney bean extract, the original nutrients of the white kidney bean are retained as much as possible, the efficacy is far greater than the commercially available white kidney bean extract with a specification of 1% phaseolin, and the dosage is also reduced accordingly; the environmental pollution, reduced product quality and safety of use caused by the artificial introduction of inorganic salts or organic solvents in the existing process technology are avoided; it shows good application prospects and economic value in obesity and diabetes, and provides basic raw materials for the development of medicines and health foods. This patented technology solves the problem that the high-content α-amylase inhibitor products in the current industry are expensive, without considering other nutrients, and the low-content white kidney bean extracts currently sold on the market have a phaseolin content of only about 1%. Most of them are made by simple extraction, concentration and drying methods, with poor biological activity, large dosage and no obvious health care effect.

[0003] However, the weight loss and lipid-lowering functions of the white kidney bean extract after preparation in the prior art and after absorption by the human body are not fully reflected, and the problem of the application of the white kidney bean extract in the preparation of weight loss and lipid-lowering functional foods in the prior art needs to be solved.

[0004] Therefore, those skilled in the art provide the use of white kidney bean extract in the preparation of functional foods for weight loss and lipid reduction to solve the problems raised in the above background technology. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides an application of white kidney bean extract, that is, an application of white kidney bean extract in the preparation of functional foods for weight loss and lipid reduction;

[0006] The present invention provides the use of white kidney bean α-amylase inhibitor extract in functional foods for weight loss and lipid reduction, wherein the white kidney bean α-amylase inhibitor extract is refined from white kidney bean, a plant of the genus Kidney Bean in the Leguminosae family, and contains α-amylase inhibitors, which can specifically bind to the glycoside sites of saliva and pancreatic α-amylase in the digestive tract, inhibiting the activity of α-amylase, thereby effectively inhibiting the decomposition of starch. This mechanism can block the enzymatic decomposition of 70% to 80% of polysaccharides such as starch in food, reduce and slow down their absorption in the digestive tract, and finally directly excrete them from the body through the tail end of the digestive tract;

[0007] The application of white kidney bean extract in the preparation of functional foods for weight loss and lipid reduction has the effect of controlling weight. Specifically, α-amylase inhibitors can effectively block the decomposition of starch in high-starch foods, thereby blocking the intake of most starch calories. Starch is one of the main sources of fat in the body, so reducing the absorption of starch helps control weight.

[0008] Taking white kidney bean extract for 15 days can reduce weight by 1.8 to 3.5 kg.

[0009] The application of white kidney bean extract in the preparation of functional foods for weight loss and lipid reduction has the effect of controlling blood sugar and blood lipids. Specifically, α-amylase inhibitors can inhibit the activity of saliva and pancreatic amylase in the gastrointestinal tract, hinder or delay the hydrolysis and digestion of the main carbohydrates in food by the human body, thereby reducing the decomposition and absorption of starch sugars in food;

[0010] White kidney bean extract helps lower blood sugar and blood lipid levels and inhibit the increase of blood sugar concentration, which is in line with the dietary habits of diabetic patients. At the same time, white kidney bean extract helps patients with type 2 diabetes improve sugar metabolism.

[0011] The white kidney bean extract of the present invention, as a functional food ingredient, has a wide application prospect in the preparation of functional foods for weight loss and lipid reduction. It effectively blocks the decomposition and absorption of starch by inhibiting the activity of α-amylase, thereby achieving the effects of controlling body weight and lowering blood sugar and blood lipid. DETAILED DESCRIPTION

[0012] The specific embodiments of the present invention are further described in detail. The examples of the present invention are given for the purpose of illustration and description, and are not intended to be exhaustive or to limit the present invention to the disclosed forms. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments are selected and described in order to better illustrate the principles and practical applications of the present invention, and to enable those of ordinary skill in the art to understand the present invention and design various embodiments with various modifications suitable for specific uses.

[0013] Example 1. In this example, a white kidney bean extract is used in the preparation of functional foods for weight loss and lipid reduction. The white kidney bean α-amylase inhibitor extract is refined from the white kidney bean of the genus Kidney Bean of the Leguminosae family. It contains an α-amylase inhibitor that can specifically bind to the glycoside sites of saliva and pancreatic α-amylase in the digestive tract, inhibiting the activity of α-amylase, thereby effectively inhibiting the decomposition of starch. This mechanism can block the enzymatic decomposition of 70% to 80% of polysaccharides such as starch in food, reduce and slow down their absorption in the digestive tract, and eventually excrete them directly from the body through the tail end of the digestive tract;

[0014] Example 2: In this example, a white kidney bean extract is used in the preparation of a functional food for weight loss and lipid reduction. The use of the white kidney bean extract in the preparation of a functional food for weight loss and lipid reduction has the effect of controlling body weight, wherein the α-amylase inhibitor can effectively block the decomposition of starch in high-starch foods, thereby blocking the intake of most starch calories. Starch is one of the main sources of fat in the body, so reducing the absorption of starch helps control body weight;

[0015] Taking white kidney bean extract for 15 days can reduce weight by 1.8 to 3.5 kg.

[0016] Example 3. In this example, a white kidney bean extract is used in the preparation of a functional food for weight loss and lipid reduction. The use of the white kidney bean extract in the preparation of a functional food for weight loss and lipid reduction has the effect of controlling blood sugar and blood lipids. Specifically, the α-amylase inhibitor can inhibit the activity of saliva and pancreatic amylase in the gastrointestinal tract, hinder or delay the hydrolysis and digestion of the main carbohydrates in the food by the human body, thereby reducing the decomposition and absorption of starch sugars in the food;

[0017] White kidney bean extract helps lower blood sugar and blood lipid levels and inhibit the increase of blood sugar concentration, which is in line with the dietary habits of diabetic patients. At the same time, white kidney bean extract helps patients with type 2 diabetes improve sugar metabolism.

[0018] Example 4: In this example, a method for preparing a functional food for reducing weight and lowering blood lipids using white kidney bean extract is provided:

[0019] Step 1: Select intact white kidney beans, wash and remove impurities, and soak them in clean water for 4 to 6 hours;

[0020] Step 2: placing the white kidney beans after cleaning and impurity removal in step 1 in a dryer for drying, and then placing them in a grinder for continuous grinding, and then passing through a 30-mesh sieve to obtain white kidney bean coarse powder;

[0021] Step three: Place the white kidney bean powder in step three in water at room temperature and stir for 30 minutes, then let it stand and precipitate for 3 to 6 hours. Extract the precipitated infusion for 3 to 5 times. Specifically, the extraction is to filter the infusion through a filter cloth to separate the filtrate containing the effective ingredients and the bean dregs to obtain the filtrate; the purpose of filtering is to separate the filtrate containing the effective ingredients from the bean dregs. Appropriate filtering equipment, such as gauze, filter screen, etc., can be used for filtering. The filtrate obtained after filtration is the solution containing the effective ingredients of white kidney beans;

[0022] Step 4: heating the filtrate obtained in step 3 at high temperature, boiling and evaporating excess water therein, concentrating the filtrate and disinfecting and sterilizing the filtrate to obtain a concentrated filtrate;

[0023] Step 5, pouring the concentrated filtrate in step 4 into a stirrer, adding gluconolactone coagulant and continuously stirring for 20 to 40 minutes, then discharging and allowing to stand for precipitation for 1 to 2 hours, and filtering to obtain a precipitate;

[0024] Step 6: Add a coarse color remover to the precipitate in step 5 to remove the pigment in the precipitate so that the final product has a better appearance and purity. The precipitate after the pigment is removed is placed in a centrifuge to remove the water in the precipitate by high-speed centrifugation. The precipitate after the water is removed is placed in a filter device and the dehydrated precipitate is filtered with a filter cloth to remove the remaining impurities and water. This can ensure that the precipitate is as dry as possible, which is convenient for subsequent steps.

[0025] Step 7: placing the precipitate after dehydration and impurity removal in step 6 into a vacuum drying oven, evaporating the water therein again by high-temperature heating, removing the residual water in the precipitate under vacuum conditions, and improving the purity and stability of the product. Vacuum drying can prevent the product from being oxidized or degraded during the drying process; the dried precipitate is crushed into powder in a grinder to obtain a white kidney bean α-amylase inhibitor extract that is an easy-to-use weight-loss and lipid-lowering functional food.

[0026] Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field and related fields without creative work should fall within the scope of protection of the present invention. The structures, devices and operating methods not specifically described and explained in the present invention are implemented according to the conventional means in the field unless otherwise specified and limited.

Claims

1. Application of white kidney bean extract in the preparation of functional food for weight loss and lipid reduction, characterized in that The application of the white kidney bean extract in the preparation of functional foods for weight loss and lipid reduction; The preparation method of using white kidney bean extract in preparing weight loss and lipid-lowering functional food: Step 1: Select intact white kidney beans, wash and remove impurities, and soak them in clean water for 4 to 6 hours; Step 2: placing the white kidney beans after cleaning and impurity removal in step 1 in a dryer for drying, and then placing them in a grinder for continuous grinding, and then passing through a 30-mesh sieve to obtain white kidney bean coarse powder; Step 3: placing the white kidney bean coarse powder in step 3 in normal temperature water and stirring for 30 minutes, and then standing to precipitate for 3 to 6 hours, and extracting the precipitated infusion for 3 to 5 times, wherein the extraction specifically comprises filtering the infusion through a filter cloth to separate the filtrate containing the effective ingredients and the bean dregs to obtain the filtrate; Step 4: heating the filtrate obtained in step 3 at high temperature, boiling and evaporating excess water therein, concentrating the filtrate and disinfecting and sterilizing the filtrate to obtain a concentrated filtrate; Step 5, pouring the concentrated filtrate in step 4 into a stirrer, adding gluconolactone coagulant and continuously stirring for 20 to 40 minutes, then discharging and allowing to stand for precipitation for 1 to 2 hours, and filtering to obtain a precipitate; Step 6: Add a coarse color remover to the precipitate in step 5 to remove the pigment in the precipitate. The precipitate after the pigment is removed is placed in a centrifuge to remove the water in the precipitate by high-speed centrifugation. The precipitate after the water is removed is placed in a filter device and the dehydrated precipitate is filtered using a filter cloth to remove the remaining impurities and water. Step 7: placing the precipitate after dehydration and impurity removal in step 6 into a vacuum drying oven, evaporating the water therein again by high-temperature heating, and crushing the dried precipitate into powder in a grinder to obtain a white kidney bean α-amylase inhibitor extract that is a functional food that is easy to lose weight and reduce fat.