Dietary fiber composition, related product and application of dietary fiber composition

Abstract

The invention provides a dietary fiber composition, a related product and application of the dietary fiber composition, and belongs to the technical field of dietary fibers. The dietary fiber composition disclosed by the invention is prepared from the following components in percentage by weight: 11.11%-30% of stachyose, 25%-44.44% of resistant dextrin and 28.57%-50% of inulin. The dietary fiber composition provided by the invention has the effects of inhibiting and interfering starch hydrolysis, and the GI value of food can be reduced by applying the dietary fiber composition.

Description

Technical Field

[0001] The invention belongs to the technical field of dietary fiber and relates to a dietary fiber composition, related products and applications thereof. Background Art

[0002] In recent years, the incorporation of natural non-starch components into food systems has attracted increasing attention as a strategy to effectively reduce the glycemic index (GI) of starch-based foods. It is particularly noteworthy that soluble dietary fiber (SDF) has shown unique advantages in regulating blood sugar levels. The mechanism of soluble dietary fiber in regulating blood sugar mainly covers three points: first, by directly inhibiting the activity of α-amylase, the rate of starch hydrolysis into glucose is slowed down; second, by increasing the viscosity of the intestinal environment, it effectively hinders the rapid diffusion of glucose molecules; finally, by reducing the amount of free glucose in the digestive tract through physical adsorption, thereby reducing the total amount of absorbable glucose. In addition, dietary fiber from different sources may also exhibit differentiated blood sugar-lowering mechanisms, which provides a rich theoretical basis and practical possibilities for the development of customized and efficient low-GI foods.

[0003] Inulin (IN) is a natural direct-linked fructan extracted and prepared from plants such as Jerusalem artichoke, chicory and agave. It is mainly connected by D-furanose molecules through β-2,1 bonds. According to the degree of polymerization, inulin can be divided into short-chain inulin (DP≤10), natural inulin (2-60) and long-chain inulin (DP≥23). Studies have shown that IN has many health benefits, such as preventing and relieving constipation by regulating intestinal microbiota, reducing the risk of gastrointestinal diseases, improving blood sugar, and promoting mineral absorption. Resistant dextrin (RD) has a more complex branching structure than native starch. In addition to 1,4 and 1,6 glycosidic bonds, it also contains 1,2 and 1,3 glycosidic bonds. This structure may be formed by the intramolecular dehydration of the reducing glucose end or the transfer of the dissociated glucose residue to any hydroxyl group during the heating and decomposition of starch. Fibersol-2 is a commercially available RD obtained by randomly hydrolyzing 1,2-,1,3-α or β glycosidic bonds of corn starch through enzymatic hydrolysis or acid-heat treatment. Long-term supplementation of resistant dextrins has been shown to increase postprandial satiety and reduce postprandial blood sugar response. Stachyose (Sta) is widely found in plants of the Leguminosae, Lamiaceae, and Scrophulariaceae families. It is a tetrasaccharide composed of two α-galactoses, one α-glucose, and one β-fructose group. It has unique α-1,6 and α-1,2 glycosidic bonds, which make it difficult to digest and absorb in the gastrointestinal tract and directly enter the large intestine to exert a prebiotic effect.

[0004] Chinese invention patent CN118020942A provides a composite probiotic powder for iron supplementation during pregnancy and its preparation method, which includes the following raw materials: 30-40 parts of lactitol, 20-25 parts of stachyose, 10-15 parts of inulin, 10-15 parts of resistant dextrin, 10-12 parts of oligofructose, 3-5 parts of lemon powder, 2-3 parts of acerola concentrated powder, 0.02-0.03 parts of heme iron, 0.03-0.04 parts of ferric pyrophosphate, 0.03-0.05 parts of disodium edetate, and 2-3 parts of probiotic powder. The raw materials of this technology are equipped with three major iron supplements, namely heme iron, disodium EDTA and ferric pyrophosphate, which ensure the iron content of the composite probiotic powder and can better meet the iron requirements of pregnant women; the raw materials are equipped with lemon powder and acerola cherry concentrate powder, which can not only adjust the overall taste and make the taste and flavor good, but also provide natural vitamin C; the raw materials are added with fermented lactobacillus CECT5716, rhamnosus lactobacillus HN001 and Bifidobacterium lactis HN019, which can enhance human immunity. However, this technology fails to provide a dietary fiber composition with better sugar control effect.

[0005] Chinese invention patent CN109511851A provides a pre-meal solid beverage that reduces the glycemic index of food and its preparation method. The raw materials are made by weight percentage: 28.5% white kidney bean extract, 22.8% konjac flour, 14.2% stachyose, 14.3% inulin, 1.4% oat beta glucan, 7.9% kudzu root powder, 4.1% resistant dextrin, 3.5% yam powder, 2.6% bitter melon powder, 0.4% edible salt, 0.1% edible flavor, 0.2% sucralose. The solid beverage can reduce the glycemic index of food, has the effects of delaying blood sugar rise, relieving hunger, reducing glycosylated hemoglobin index and regulating gastrointestinal balance, so that diabetic patients can enjoy the nutrition of ordinary food while reducing and relieving sugar intake, and has a good regulating effect on the balance of gastrointestinal flora of diabetic patients, and has a comprehensive conditioning effect and benefit for diabetes, so as to facilitate the relief and reversal of diabetic conditions.

[0006] However, the prior art has not yet provided a dietary fiber composition consisting of three components, namely, stachyose, resistant dextrin and inulin, and having a better sugar control effect. Summary of the invention

[0007] In view of the above problems of the prior art, on the one hand, the purpose of the present invention is to provide a dietary fiber composition, which is composed of the following ingredients by weight: 11.11%-30% stachyose, 25%-44.44% resistant dextrin, and 28.57%-50% inulin.

[0008] The inventors have found that dietary fiber composed of stachyose, resistant dextrin and inulin can reduce the swelling and solubility of carbohydrate nutrients represented by corn starch in water, so that starch can establish a more dense and stable three-dimensional network structure, improve the structural order of starch during digestion, and at the same time have a certain adsorption effect on the glucose produced by starch degradation, and can also reduce the activity of α-amylase to a certain extent through structural occupancy. Among them, inulin mainly inhibits the water absorption and swelling of starch by encapsulating and competing for water with starch, reduces the leaching of amylose, and thus reduces the hydrolysis rate of starch; resistant dextrin has a good adsorption effect on glucose and an inhibitory effect on α-amylase, and stachyose mainly penetrates into the starch through hydroxyl groups and interacts with starch molecules, so that the starch order and double helix degree increase, and the digestibility of starch is reduced. The compounding of the three ingredients can achieve a synergistic effect of reducing the glycemic index of food.

[0009] Preferably, the dietary fiber composition consists of the following ingredients by weight: 22.22%-30% stachyose, 25%-44.4% resistant dextrin, and 28.57%-50% inulin.

[0010] More preferably, the dietary fiber composition consists of the following ingredients by weight: 25%-30% stachyose, 25%-30% resistant dextrin, and 40%-50% inulin.

[0011] More preferably, the dietary fiber composition consists of the following ingredients by weight: 28.57% stachyose, 28.57% resistant dextrin, and 42.86% inulin.

[0012] Preferably, in the dietary fiber composition, the molecular weight of the resistant dextrin is 1600-2000; and the type of stachyose is P60.

[0013] Preferably, in the dietary fiber composition, the degree of polymerization of the inulin is 2-60.

[0014] In another aspect, the present invention provides a blood sugar lowering product, comprising the dietary fiber composition.

[0015] The hypoglycemic product may be in the form of, but not limited to, ordinary food, food supplements, medical supplementary food, health food and medicine.

[0016] In the blood sugar lowering products, "blood sugar lowering" includes but is not limited to lowering blood sugar, controlling blood sugar at a healthy level, inhibiting the rate of increase of blood sugar after a meal, controlling blood sugar after a meal at a healthy level, etc.

[0017] The hypoglycemic products as common foods include but are not limited to solid foods and liquid foods. Solid foods refer to foods that have a fixed shape (such as bars, strips, blocks, lumps or other fixed shapes such as steamed buns, bread, noodles, etc.) or are composed entirely or mostly of solid food particles with a fixed shape. Foods that are composed of fluids (such as nutritional powders, nutritional granules, etc.). Liquid foods refer to foods that do not have a solid shape and are composed entirely or mostly of solutions or turbid liquids, such as coffee, animal dairy products, plant dairy products, tea, fruit juice, soda, oral liquids, etc.

[0018] The hypoglycemic product as a food auxiliary material includes but is not limited to flavoring agents, flavor enhancers, stabilizers, thickeners, emulsifiers and nutritional supplements.

[0019] The glucose-lowering product as a medical supplementary food includes but is not limited to prescription food and over-the-counter food.

[0020] Preferably, the glucose-lowering product is a food and / or a medicine. As an example of the present invention, the glucose-lowering product is a food.

[0021] In another aspect, the present invention provides a low GI nut bar comprising the following ingredients:

[0022] Almond kernels, maltose syrup, cashew kernels, cranberries, orange peel diced, cooked pumpkin seeds, whey protein particles, coconut oil, a dietary fiber composition and mulberry leaf extract; wherein the dietary fiber composition is the above-mentioned dietary fiber composition.

[0023] Preferably, the low GI nut bar comprises the following ingredients by weight:

[0024] 22-24 parts of almond kernels, 20-22 parts of maltose syrup, 10-13 parts of cashew kernels, 8-111 parts of traditional cranberries, 6-7 parts of orange peel cubes, 6-7 parts of cooked pumpkin seeds, 8-12 parts of whey protein granules, 5-6 parts of coconut oil, 4-6 parts of dietary fiber composition and 0.1-1 part of mulberry leaf extract.

[0025] More preferably, and as a specific embodiment of the present invention, the low GI nut bar is composed of the following ingredients by weight: 23.5 parts of almond kernels, 21 parts of maltose syrup, 11.5 parts of cashew kernels, 9.5 parts of traditional cranberries, 6.6 parts of orange peel cubes, 6.7 parts of cooked pumpkin seeds, 10.0 parts of whey protein granules, 5.8 parts of coconut oil, 4.9 parts of dietary fiber composition and 0.5 part of mulberry leaf extract; wherein the dietary fiber composition is composed of 1.4 parts of stachyose, 1.4 parts of resistant dextrin and 2.1 parts of inulin.

[0026] Finally, the present invention provides the use of the dietary fiber composition in the preparation of hypoglycemic products.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The present invention provides a dietary fiber composition, which is composed of three components of stachyose, resistant dextrin and inulin in a specific mass ratio. In vitro digestion experiments confirm that the effect of inhibiting and interfering with starch hydrolysis is effectively achieved by rationally combining the three dietary fibers.

[0029] (2) According to human experimental evaluation, the nut bars constructed using the dietary fiber composition provided by the present invention have a lower GI value, which proves that the dietary fiber composition provided by the present invention can indeed achieve the effect of reducing the GI value of food by interfering with starch hydrolysis, and has broad application prospects in the production of hypoglycemic products. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The figure is a line graph of the area under the curve (AUC) experimental results of starch hydrolysis after different dietary fibers were added in different amounts and mixed with corn starch separately, wherein (A) represents the area under the curve experimental result line graph of stachyose, (B) represents the area under the curve experimental result line graph of resistant dextrin, and (C) represents the area under the curve experimental result line graph of inulin. DETAILED DESCRIPTION

[0031] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope 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 the present invention.

[0032] The present invention is further described below by way of specific examples. The various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all weight contents. Unless otherwise specified, it is understood that the process is carried out at room temperature.

[0033] In the following examples, some raw material information is shown in Table 1:

[0034] Table 1

[0035] name information Resistant dextrin Fibersol-2, molecular weight 1600-2000 Stachyose Xinshengyuan, P60 Inulin Degree of polymerization 2-60, inulin content> 90%, Belgium Inulin Degree of polymerization: 10, inulin content> 90%, Belgium Inulin Degree of polymerization: 23, inulin content> 86%, Belgium Corn starch Purchased from Henan Xinliang, carbohydrate content 86.6%

[0036] Example 1-Example 8, Comparative Example 1-Comparative Example 2 provide a dietary fiber composition, and the mass percentages thereof are summarized in Table 2:

[0037] Table 2

[0038] Group Stachyose Resistant dextrin Inulin Example 1 28.57％ 28.57％ 42.86％ Example 2 25％ 25％ 50％ Example 3 30％ 30％ 40％ Example 4 22.22％ 44.45％ 33.33％ Example 5 28.57％ 42.86％ 28.57％ Example 6 11.12％ 44.44％ 44.44％ Example 7 20％ 40％ 40％ Example 8 14.28％ 42.86％ 42.86％ Comparative Example 1 33.33％ 44.45％ 22.22％ Comparative Example 2 37.5％ 25％ 37.5％

[0039] Example 9

[0040] Compared with Example 1, the only difference is that the type of inulin is changed to inulin with an average polymerization degree of 10, and the rest is the same.

[0041] Example 10

[0042] Compared with Example 1, the only difference is that the type of inulin is changed to inulin with an average degree of polymerization of 23, and the rest is the same.

[0043] Embodiment 11

[0044] A nut bar, the recipe is as follows:

[0045] 23.5 weight parts of almond kernels, 21 weight parts of maltose syrup, 11.5 weight parts of cashew kernels, 9.5 weight parts of traditional cranberries, 6.6 weight parts of orange peel diced, 6.7 weight parts of cooked pumpkin seeds, 10.0 weight parts of whey protein granules, 5.8 weight parts of coconut oil, 4.9 weight parts of the dietary fiber composition provided in Example 1 (consisting of 1.4 weight parts of stachyose, 1.4 weight parts of resistant dextrin and 2.1 weight parts of inulin) and 0.5 weight part of mulberry leaf extract.

[0046] The nut bars are prepared by a conventional nut bar preparation method. The specific steps are as follows:

[0047] Mix the formulated amount of almond kernels, cashew kernels, cooked pumpkin seeds and whey protein particles, and heat to 65°C to obtain mixture 1. Mix the formulated amount of dietary fiber composition, mulberry leaf extract and maltose syrup, heat to 80°C, add the formulated amount of coconut oil, mix evenly, and continue to heat to 100°C to obtain mixture 2. Mix mixture 1, mixture 2 and the formulated amount of traditional cranberries and orange peel diced are mixed while hot and stirred evenly to obtain mixture 3. Mixture 3 is introduced into a mold for tableting, cooled to 15°C and cut into pieces to obtain nut bars.

[0048] Comparative Example 3

[0049] Compared with Example 11, the only difference is that the dietary fiber composition is replaced by an equal amount of resistant dextrin, and the rest are the same.

[0050] Comparative Example 4

[0051] Compared with Example 1, the only difference is that the inulin in the dietary fiber composition is replaced by konjac glucoside of equal weight, and the rest are the same.

[0052] Effect evaluation

[0053] 1. Effect of dietary fiber composition on starch hydrolysis in vitro.

[0054] 1.1. Effects of three dietary fibers, stachyose, resistant dextrin and inulin, on the in vitro digestion of corn starch.

[0055] Weigh 200 mg of corn starch, add different percentages of stachyose, resistant dextrin or inulin to the dry weight of starch, and mix well. Then perform in vitro digestion experiment. The specific experimental method of in vitro digestion experiment refers to "Mechanism and Application of Different Molecular Weight Corn Cellulose Inhibiting Wheat Starch Digestion" (Gansu Agricultural University, Doctoral Dissertation, Zhu Yanli, 2022.6). The experimental results are as follows Figure 1 As shown. Figure 1 The results show that when stachyose is added alone at a concentration of 20%, it has the strongest inhibitory effect on starch hydrolysis, and the area under the hydrolysis curve of corn starch is the lowest at this time. When resistant dextrin and inulin are added at a concentration of 30%, they have the strongest inhibitory effect on starch hydrolysis, and the area under the hydrolysis curve of corn starch is the lowest at this time.

[0056] 1.2. Effect of different dietary fiber compositions on the in vitro digestion of corn starch.

[0057] The dietary fiber compositions provided in Examples 1 to 10 and Comparative Examples 1 and 2 were mixed with corn starch, and the amount of dietary fiber composition added in each group of experiments was controlled to be 10% of the weight of corn starch, and the starch hydrolysis rate at the digestion end point was measured. The specific experimental method of the in vitro digestion experiment was consistent with that in 1.1. The results are summarized in Table 3:

[0058] Table 3

[0059]

[0060]

[0061] It can be seen that the dietary fiber composition provided by the present invention has an effect of effectively inhibiting the hydrolysis of corn starch, especially the dietary fiber composition provided in Example 1, which has a better effect of inhibiting the hydrolysis of corn starch, and the starch hydrolysis rate at the end of digestion is only 37.49%.

[0062] 2. GI value test of nut bars.

[0063] Subjects were recruited to test the GI values ​​of nut bars prepared using the dietary fiber composition provided in Example 1 of the present invention (nut bars of Example 11) and nut bars not prepared using the dietary fiber composition provided by the present invention (Comparative Example 3).

[0064] This experiment strictly follows ISO 26642:2010 and WS / T 652-2019 methods to select subjects, process test foods, conduct human blood glucose measurement and food GI calculation. The IAUC (Incremental Area Under the Curve) of glucose reference and test food is calculated according to the standard requirements, and the GI value of the test product is evaluated with the GI value of the glucose reference.

[0065] 2.1. Evaluation of GI value of nut bars provided in Example 11

[0066] A total of 12 volunteers were included in the evaluation, including 6 females and 6 males, aged 23-37 years old, with a BMI of 19.3-23.5 kg / m 2 , passed the physical examination, normal oral glucose tolerance test, regular diet, no recent gastrointestinal diseases and no medication. Volunteers were trained before the experiment and signed informed consent.

[0067] The IAUC test of reference food glucose was performed 2-3 times for each volunteer, and the measured IAUC values ​​were recorded as IAUC-1, IAUC-2, and IAUC-3, respectively. The IAUC value is the average of multiple glucose IAUC tests on the same volunteer. The IAUC value is a dimensionless quantity. The CV represents the standard error of the IAUC test on the same volunteer.

[0068] CV = mean value / standard deviation × 100%.

[0069] The test results are summarized in Table 4. In Table 4, “-” represents that the data is missing, “mean” refers to the arithmetic mean of each column of data, and “standard error” represents the standard error of each column of data.

[0070] Table 4

[0071]

[0072] From the experimental results in the above table, it can be seen that the CV value of each subject is less than 30%, which is within the valid range, and the GI value of the test food can be calculated.

[0073] The GI value testing method of the nut bar provided in Example 11 is as follows:

[0074] According to the carbohydrate mass of the nut bar, it is calculated that the nut bar provided in Example 11 contains 56.48 g of 25 g of available carbohydrate. The subjects consumed the reference food: 25 g of glucose (dissolved in 250 mL of water) and 250 mL of water with the meal; the control food: 56.48 g of the nut bar and 250 mL of water with the meal.

[0075] The blood glucose concentration values ​​of the nut bars provided in Example 11 are summarized in Table 5.

[0076] Table 5

[0077]

[0078] Based on the above values, the GI values ​​of the nut bars provided in Example 11 were calculated for 12 volunteers, as shown in Table 6:

[0079] Table 6

[0080]

[0081]

[0082] It can be seen that the GI value of the nut bar provided in Example 11 has an average value of 41.8, a standard error of 3.2, and a standard deviation (SD) of 10.9. The normal data range should be the average value ± 2 times the standard deviation, that is, between 20-63.6. The above 12 GI values ​​all meet the data range requirements. Therefore, the GI value of the nut bar is determined to be 41.8. According to the grading standard of the GI value, the GI of the nut bar provided in Example 11 is less than 55, which is a low GI food.

[0083] 2.2 Evaluation of GI value of nut bars provided in Comparative Example 3

[0084] A total of 12 volunteers were included in the evaluation, including 6 females and 6 males, aged 23-37 years old, with a BMI of 19.3-23.5 kg / m 2 , passed the physical examination, normal oral glucose tolerance test, regular diet, no recent gastrointestinal diseases and no medication. Volunteers were trained before the experiment and signed informed consent.

[0085] The IAUC test of reference food glucose was performed three times for each volunteer, and the measured IAUC values ​​were recorded as IAUC-1, IAUC-2, and IAUC-3, respectively. The IAUC value is the average of multiple glucose IAUC tests on the same volunteer. The IAUC value is a dimensionless quantity. The CV represents the standard error of the IAUC test on the same volunteer.

[0086] CV = mean value / standard deviation × 100%.

[0087] The test results are summarized in Table 7.

[0088] Table 7

[0089]

[0090]

[0091] From the experimental results in the above table, it can be seen that the CV value of each subject is less than 30%, which is within the valid range, and the GI value of the test food can be calculated.

[0092] The GI value testing method of the nut bar provided in Comparative Example 3 is consistent with the GI value testing method of the nut bar provided in Example 11 in 2.1.

[0093] The values ​​of blood glucose concentration tested for the nut bars of Comparative Example 3 are summarized in Table 8.

[0094] Table 8

[0095]

[0096] Based on the above values, the GI values ​​of the nut bars provided in Comparative Example 3 were calculated for 12 volunteers, as shown in Table 9:

[0097] Table 9

[0098] Volunteer Number GI value of nut bars provided in Comparative Example 3 1 88.62 2 25.49 3 64.55 4 69.12 5 45.30 6 81.89 7 58.76 8 59.01 9 56.98 10 65.29 11 48.07 12 90.50 average value 62.80 Standard error 5.38

[0099] It can be seen that the GI value of the nut bar provided in Comparative Example 3 is an average of 62.80 and a standard deviation of 18.65. The normal data range should be the average value ± 2 times the standard deviation, that is, between 25.50-100.1. The above 12 GI values ​​all meet the data range requirements, so the GI value of the nut bar is 62.8. According to the grading standard of the GI value, the nut bar provided in Example 11 is between 55-70, which is a medium GI food.

[0100] By comparing the nut bars provided in Example 11 with those provided in Comparative Example 3, it can be seen that the dietary fiber composition provided in Example 1 of the present invention is applied to the nut bar product, which can effectively reduce the GI value of the nut bar product. It can be seen that the dietary fiber composition provided by the present invention can reduce the GI value of food products in food products, thereby controlling the increase in blood sugar of food users to a certain extent.

[0101] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A dietary fiber composition, characterized in that The following ingredients are composed by weight: Stachyose 11.11%-30%, resistant dextrin 25%-44.44%, inulin 28.57%-50%.

2. The dietary fiber composition according to claim 1, characterized in that The following ingredients are composed by weight: Stachyose 22.22%-30%, resistant dextrin 25%-44.4%, inulin 28.57%-50%.

3. The dietary fiber composition according to claim 2, characterized in that The following ingredients are composed by weight percentage: Stachyose 25%-30%, resistant dextrin 25%-30%, inulin 40%-50%.

4. The dietary fiber composition according to claim 3, characterized in that The following ingredients are composed by weight: Stachyose 28.57%, resistant dextrin 28.57%, inulin 42.86%.

5. The dietary fiber composition according to claim 1, characterized in that The molecular weight of the resistant dextrin is 1600-2000; the model of the stachyose is P60.

6. The dietary fiber composition according to claim 1, characterized in that The polymerization degree of the inulin is 2-60.

7. A hypoglycemic product, characterized in that: A dietary fiber composition comprising any one of claims 1 to 6.

8. The hypoglycemic product according to claim 7, characterized in that: The glucose-lowering product is food and / or medicine.

9. A low GI nut bar, characterized in that: Includes the following ingredients: Almond kernels, maltose syrup, cashew kernels, cranberries, orange peel diced, cooked pumpkin seeds, whey protein particles, coconut oil, dietary fiber composition and mulberry leaf extract; Wherein, the dietary fiber composition is the dietary fiber composition according to any one of claims 1-6.

10. Use of the dietary fiber composition according to any one of claims 1 to 6 in the preparation of hypoglycemic products.

Images