Dietary fiber compound containing low-methoxy pectin, calcium hydrophosphate and natto extract

Abstract

The invention relates to a dietary fiber compound and a preparation method thereof. The compound is prepared from low-methoxyl pectin (the esterification degree is tilt, 50%, preferably tilt, 20%), calcium hydrophosphate and natto extract according to a specific proportion. Reversible high-viscosity large-volume chyme is formed through an acid environment in the stomach, postprandial blood sugar is reduced, insulin sensitivity is improved, glycosylated hemoglobin level is reduced, and the composition has potential of reversing diabetes mellitus and drug reduction. The invention also comprises a preparation method of the compound and a random control experiment verification result, and the compound shows excellent instant sugar control and long-term metabolism improvement effects.

Description

Technical Field

[0001] The present invention belongs to the field of dietary fiber, and particularly relates to a composite comprising low-methoxy pectin, calcium hydrogen phosphate and natto extract and a preparation method thereof, and is mainly used in the dietary management of diabetes and metabolic syndrome. Background Art

[0002] In recent years, diabetes has become prevalent, and patients need to achieve long-term health improvements through dietary management that controls blood sugar and insulin levels. Traditional drugs have side effects, and there is an urgent need to develop natural, safe, and functional foods with significant effects. The present invention combines the synergistic effects of low-methoxy pectin with calcium hydrogen phosphate and natto extract to provide an innovative dietary solution for diabetic patients. The specific technologies are as follows:

[0003] 1. The bridging reaction mechanism and sugar control effect of low-methoxy pectin and calcium hydrogen phosphate. Low-methoxy pectin has high hydrophilicity, and the reduction of esterification degree enables it to form a stable bridging network with divalent cations (such as Ca²⁺) in an acidic environment. This gel structure forms a high-viscosity and large-volume chyme in the stomach, which significantly slows down the digestion and absorption of carbohydrates and reduces the speed at which glucose enters the blood, thereby reducing postprandial blood sugar. Experiments show that the gel prepared with low-methoxy pectin and calcium hydrogen phosphate has an effect of reducing blood sugar two hours after a meal that is more than 30% higher than that of a single ingredient.

[0004] 2. Anti-diabetic mechanism and effect of natto extract. Natto extract is rich in nattokinase, various isoflavones and small molecule peptides, which can: 1) enhance cellular absorption of glucose by activating the AMPK signaling pathway; 2) inhibit the production of advanced glycation end products (AGEs), thereby reducing insulin resistance; 3) protect pancreatic β-cell function through its antioxidant effect. Long-term consumption of natto extract significantly reduces glycated hemoglobin levels and improves insulin sensitivity.

[0005] 3. The synergistic benefits of the three ingredients. Low-methoxyl pectin provides a mechanical barrier for immediate sugar control, calcium hydrogen phosphate strengthens the stability of the gel structure in the stomach, and natto extract achieves long-term benefits through biological activity regulation. The synergistic effect of the three ingredients takes into account the immediate suppression of postprandial blood sugar and the long-term improvement of insulin sensitivity and glycosylated hemoglobin, providing a more comprehensive solution for diabetic dietary management. Summary of the invention

[0006] The present invention provides an optimized dietary fiber complex, which mainly comprises the following three components: low methoxyl pectin (LM pectin), calcium hydrogen phosphate (DCP) and natto extract (Natto Extract), wherein the esterification degree of the low methoxyl pectin is less than 50%. Its key characteristics include achieving instant and long-term sugar control benefits through a specific ratio design.

[0007] Preferably, the degree of esterification of low methoxy pectin is <20%.

[0008] Preferably, the components are included in the following weight ratio: the weight ratio of low methoxyl pectin to natto extract is 2-5:0.5-2.

[0009] More preferably, the weight ratio of low methoxy pectin to natto extract is 4:1.

[0010] The present invention also provides a functional food containing the complex, wherein the food form includes but is not limited to granules, powders, capsules, mixed drinks, cereal products, etc. The compound is characterized in that it can be used for dietary management of people with diabetes or prediabetes by improving blood sugar metabolism indicators.

[0011] The present invention also provides a pharmaceutical composition comprising the complex, which is characterized in that when used in combination with low-dose acarbose, it can significantly reduce the level of glycosylated hemoglobin and achieve a drug-reducing effect for diabetic patients.

[0012] Beneficial effects: The above-mentioned complex is characterized in that it can be used for dietary management of people with diabetes or prediabetes by improving blood sugar metabolism indicators; it can lower postprandial blood sugar and improve insulin sensitivity, wherein a high-viscosity chyme is formed through the acidic environment in the stomach to slow down the absorption of sugars; it can be used in combination with acarbose to achieve a drug reduction effect, which is beneficial to gradually reverse the effects of diabetes; it can also achieve long-term metabolic improvements by regulating intestinal flora, including but not limited to increasing the production of short-chain fatty acids.

[0013] The method for preparing the dietary fiber composition of the present invention comprises the steps of:

[0014] Step 1: Preparation of low methoxy pectin. 1) Raw material selection Select low methoxy pectin raw materials with an esterification degree of less than 50% (preferably <20%). 2) Purification Use distilled water to dissolve the low methoxy pectin raw materials, prepare a 10%-20% aqueous solution, place it in a stirred reactor and stir it at a constant temperature for 1 hour (40℃ to 50℃); 3) Dehydration and drying The dissolved pectin solution is dehydrated by a vacuum concentration device, and then the pectin powder is prepared by spray drying, and the particle size is controlled to be below 300 microns.

[0015] Step 2: Preparation of calcium hydrogen phosphate. 1) Raw material selection Select food-grade calcium hydrogen phosphate monohydrate as the raw material; 2) Powder processing Grind the calcium hydrogen phosphate into fine powder, ensuring that the particle size is less than 300 microns to enhance the mixing uniformity with other components; 3) Quality inspection Test the purity and moisture content of calcium hydrogen phosphate monohydrate to ensure that it meets the food additive standards.

[0016] Step 3: Preparation of Natto Extract. 1) Raw material fermentation: Use high-quality soybeans to ferment and produce natto, control the fermentation temperature to 40°C, and the fermentation time to 48-72 hours; 2) The fermented natto is extracted with water (1:10 material-liquid ratio) and stirred at 50°C for 3 hours; 3) The extract is centrifuged (5000 rpm, 10 minutes) to remove solid impurities; 4) Take the supernatant and use ultrafiltration membrane to separate and extract small molecule active peptides and polysaccharides; 5) Concentrate and dry the extract to a solid content of 30%-40%, use freeze-drying technology to prepare powder, and control the particle size to be below 300 microns and store it in a low-temperature dry environment.

[0017] Step 4: Mixing of the complex. 1) Weigh each component according to the following proportions: low methoxy pectin: 50%-70%, calcium hydrogen phosphate: 5%-20%, natto extract: 10%-30%; 2) Use a V-type mixer or a double-screw mixer as the mixing equipment. To ensure uniform mixing, graded mixing is used. First, mix the two raw materials b and c in the mixer at a low speed for 15 minutes to obtain a premix. Then, mix the raw material a with the premix at a low speed for 20 minutes to ensure uniform dispersion; 3) Granulation treatment: On the basis of uniform mixing, add a small amount of deionized water (5%-10%) to prepare wet granules, and process the mixture into granular products with a diameter of 1-2 mm through an extrusion granulator; 4) Drying treatment: Place the wet granules in a hot air drying oven, control the temperature at 60°C to 70°C, and dry until the moisture content is less than 5%.

[0018] Step 5: 1) Packaging and storage. Packaging: Put the prepared composite particles into food-grade aluminum foil bags, vacuum seal them to prevent moisture and oxidation; 2) Storage conditions: Place them in a dry, light-proof, low-temperature (<25°C) environment, and they can be stored for more than 12 months.

[0019] Step 6: Quality control. 1) Mixing uniformity test Randomly select compound samples to test the content distribution of pectin, calcium hydrogen phosphate and natto extract to ensure that the error is less than ±5%; 2) Active ingredient detection Test the esterification degree of pectin, nattokinase activity in natto extract and the purity of calcium hydrogen phosphate; 3) Solubility test The solubility characteristics of the compound in simulated gastric fluid and the gel formation performance test.

[0020] The raw materials used in the dietary fiber complex of the present invention are all food raw materials that meet national standards and will not produce chemical reactions with each other. The powder can be diluted with water after a little seasoning and drunk directly, or made into capsules, tablets, etc. and taken with meals or before meals; it can also be added to food, such as in the production process of bread, composite cereals, and shortbread as a raw material or additive to achieve the corresponding health purpose.

[0021] Since the dietary fiber complex of the present invention works only in the gastric acid environment to form a gel, adding it in the food production process will not affect the shape of the product, nor increase the difficulty of the process, and has a wider application.

[0022] *The raw materials used in this invention come from the following sources:

[0023] BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The graph shows the change in gel viscosity of natto extract in a low methoxyl pectin / dicalcium phosphate system.

[0025] Figure 2 The figure shows the blood glucose increase curve two hours after a meal for combinations of pectin and natto extract at different ratios.

[0026] Figure 3 The figure shows the increase of the area under the blood glucose curve two hours after a meal of the dietary fiber complex of the present invention and simple natto extract, low methoxy pectin, and low methoxy pectin + calcium hydrogen phosphate.

[0027] Figure 4 It is a graph showing the blood glucose increase curves two hours after a meal of the dietary fiber complex of the present invention, acarbose, and the dietary fiber complex and acarbose in combination.

[0028] Figure 5 A graph showing the increase in the area under the blood glucose curve two hours after a meal of the dietary fiber complex, acarbose, and the combination of the dietary fiber complex and acarbose of the present invention DETAILED DESCRIPTION

[0029] The technical scheme of the present invention is described in detail below through examples, aiming to more specifically describe the innovation and rationality of the dietary fiber complex of the present invention. Unless otherwise specified, the raw materials of the present invention are all commercially available products.

[0030] Example 1

[0031] To explore 1) whether natto extract has a synergistic effect in gel formation under the simulated gastric acid environment of low methoxyl pectin (LM pectin) and calcium hydrogen phosphate (DCP); 2) the effect of pectin with different esterification degrees on gel formation.

[0032] Experimental design:

[0033] 1. Experimental groups

[0034] 1) Group 1 (LM + DCP complex): low methoxyl pectin (65%) + calcium hydrogen phosphate (20%) + filler (maltodextrin, 15%);

[0035] 2) Group 2 (LM + DCP + Natto complex): low methoxyl pectin (65%) + calcium hydrogen phosphate (20%) + natto extract (15%);

[0036] 3) Group 3 (HM + DCP complex): high methoxyl pectin (65%) + calcium hydrogen phosphate (20%) + filler (maltodextrin, 15%);

[0037] Group 4 (HM + DCP + Natto complex): High methoxyl pectin (65%) + calcium hydrogen phosphate (20%) + Natto extract (15%)

[0038] 2. Experimental conditions

[0039] 1) Simulate gastric acid environment: Use hydrochloric acid buffer with pH 1.5 and keep the temperature at 37℃.

[0040] 2) Gel time: record the time it takes for the complex to form a gel in an acidic environment (gel efficiency).

[0041] 3) Viscosity measurement: A rotational viscometer is used to measure the dynamic viscosity of the gel after formation.

[0042] 3. Observation indicators

[0043] 1) Gel efficiency (s): the time (in seconds) for gel formation; 2) Viscosity (mPa·s): the dynamic viscosity value at 37°C and a shear rate of 10 s⁻¹; 3) Gel stability: the morphological integrity of the gel after 1 hour in a simulated gastric acid environment.

[0044] Experimental methods:

[0045] 1) Material preparation: According to the group formula, the corresponding amount of high / low methoxy pectin, calcium hydrogen phosphate, natto extract and maltodextrin were weighed and dissolved in distilled water respectively, and adjusted to an equal amount of uniform liquid; 2) Treatment under simulated gastric acid conditions: Add the solution to simulated gastric acid (a mixture of hydrochloric acid and pepsin, pH 1.5, 37°C), stir and mix, and observe the starting and complete reaction time of gel formation; 3) Viscosity measurement: Use a rotational viscometer to measure the dynamic viscosity of the gel, and record the viscosity values ​​at multiple time points (0 minutes, 5 minutes, 10 minutes, 30 minutes, 60 minutes); 4) Gel stability determination: Take out the gel after 6 hours to observe its morphology, color and whether obvious dissociation occurs.

[0046] Experimental results:

[0047]

[0048] Summarize:

[0049] 1. Gel efficiency. 1) As shown in Table 2, the gel formation time of group 2 (LM + DCP + Natto complex) was significantly shorter than that of group 1 (LM + DCP complex), which was reduced by about 29%; the gel formation time of group 4 (HM + DCP + Natto complex) was significantly shorter than that of group 3 (HM + DCP complex). The addition of natto extract significantly improved the gel efficiency, indicating that it has a synergistic effect on the gelation process; 2) The gel formation time of the high methoxy pectin group (groups 3 and 4) was significantly higher than that of the low methoxy pectin group (groups 1 and 2), indicating that the speed of low methoxy pectin and calcium hydrogen phosphate to form gel in the gastric acid environment is higher than that of high methoxy pectin.

[0050] 2. Viscosity. 1) As Figure 1 , at all time points, the viscosity of groups 1 and 2 was significantly higher than that of groups 3 and 4 (P < 0.01), and low methoxyl pectin had higher viscosity under the same conditions; the viscosity values ​​of group 2 were significantly higher than those of group 1 (P < 0.01), especially at 30 minutes, when it was 86% higher, indicating stronger gel strength; 2) after 1 hour, the viscosity value of group 2 was still higher than 2000 mPa·s, indicating that its structure was more stable, while the viscosity of group 1 dropped to 800 mPa·s, showing poor stability.

[0051] 3. Gel stability. As shown in Table 2, the gel in Group 2 maintained its intact morphology and showed no obvious decomposition within 1 hour, while the other three groups showed marginal dissolution, indicating that the addition of natto extract significantly improved the long-term stability of the gel.

[0052] Experimental conclusions. 1) Under the same gastric acid conditions, the gel formation efficiency, viscosity and gel stability of low-methoxy pectin were significantly better than those of high-methoxy pectin when combined with calcium hydrogen phosphate and (with or without) natto extract, indicating that low-methoxy pectin has a better gel type. The addition of natto extract significantly improved the gel efficiency and viscosity of the complex, making its gelling performance better in a simulated gastric acid environment; 2) The LM + DCP + Natto complex showed a higher viscosity value and stronger stability, indicating that the gel formed in the stomach has the potential to more effectively reduce immediate postprandial blood sugar; 3) The optimized design of the complex can significantly improve its glucose control effect and clinical application potential.

[0053] Example 2

[0054] The effect of different proportions of pectin (LM) and natto extract (Natto) on postprandial blood sugar was investigated when the present invention was used as a meal preparation.

[0055] Example 1 has shown that the viscosity of the combination of low methoxy pectin (LM) and calcium hydrogen phosphate under gastric acid conditions is significantly higher than that of high methoxy pectin (HM). At the same time, the addition of natto extract will increase the gel efficiency, viscosity and stability of the gel. This example aims to verify in detail the sugar control effect of different natto addition ratios in the present invention.

[0056] Experimental protocol:

[0057] 1. Inclusion criteria: 1) Age 18-40 years old; 2) Body mass index (BMI) 18.5 kg / m2-24.9 kg / m2; 3) No medication known to affect glucose tolerance in the past 3 months - stable doses of oral contraceptives, acetylsalicylic acid, thyroxine, etc.; 4) Able to tolerate at least 10 hours of fasting; 5) No gastrointestinal dysfunction. Exclusion criteria: 1) Patients with a history of diabetes or impaired glucose tolerance, who are currently using hypoglycemic drugs or insulin to treat diabetes or other diseases (including coronary heart disease, hypertension, hyperlipidemia, hyperthyroidism, etc.); 2) Smokers, alcoholics, pregnant women and nursing mothers; 3) Patients hospitalized for major medical events within the previous three months, such as surgery and trauma; 4) Patients with diseases or medications that affect nutrient digestion and absorption; 5) Patients using steroids, protease inhibitors or antipsychotics; 6) Patients with pectin, soybeans, and wheat bran allergies.

[0058] 2. 12 subjects who met the inclusion criteria were selected (Table 3). Diet management began 3 days before the start of the experiment and was supervised by professional management personnel. They were required to have a balanced diet, not overeating, not drinking, fasting after 10 o'clock, and could drink a small amount of water less than 100 ml. They began to eat the sample meal preparation (the dietary fiber composition of the present invention and the control group) and customized steamed buns on an empty stomach from 8:00 to 8:30 in the morning. All meals were eaten within 5-10 minutes. From the start of eating to the end of eating within 2 hours, they fasted and did not eat any other food, did not drink water, and avoided any food-related temptations. They mainly sat and could carry out simple daily activities. The blood glucose test uses a continuous blood glucose monitoring system (Shenzhen Silicon-Based Sensing Technology Co., Ltd., National Medical Device Registration No. 20213070871) to dynamically monitor blood glucose and conduct blood glucose tests (blood glucose levels 10 minutes and 5 minutes before meals, and 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes after meals), and obtain the blood glucose curve and area under the curve (IAUC) of the sample 2 hours after the meal. Each sample test is separated by 48 hours.

[0059]

[0060] sample:

[0061] Customized steamed buns ( / portion): 64g all-purpose flour, 1.1g yeast, 3.1g sugar, 37g water. Energy 235kcal, protein 7.4g, carbon water 50g, fat 0.4g.

[0062] Meal sample 1 (control group): 1g strawberry juice powder + 200ml warm water

[0063] Meal sample 2 (experimental group 1): LM 5g + DCP 0.8g + Natto 0.6g + strawberry juice powder 1g + 200ml warm water, LM / Natto=8, LM / DCP=10

[0064] Meal sample 3 (experimental group 2): LM 5g + DCP 0.8g + Natto 1.2g + strawberry juice powder 1g + 200ml warm water, LM / Natto=4, LM / DCP=10

[0065] Meal sample 4 (experimental group 3): LM 5g + DCP 0.8g + Natto 2.5g + strawberry juice powder 1g + 200ml warm water, LM / Natto=2, LM / DCP=10

[0066] Note: Add strawberry juice powder to adjust the taste and reduce the sensory differences of the subjects to the samples.

[0067] Results and Conclusions:

[0068] 1) If Figure 2 , Blood glucose response: The postprandial blood glucose response of experimental groups 1-3 was significantly lower than that of the control group at 30 minutes, 45 minutes, 60 minutes, and 90 minutes after the meal (P<0.05). The blood glucose response of experimental group 2 (LM / Natto=4) was lower than that of experimental groups 1 and 3 as a whole, and was significantly lower than that of experimental group 1 (LM / Natto=8) at 45 minutes and 60 minutes (P<0.05); 2) As Figure 2 , Postprandial blood glucose area under the curve (IAUC): The IAUC of experimental groups 1-3 was significantly lower than that of the control group (P<0.05), and the IAUC of experimental group 2 (LM / Natto=4) was significantly lower than that of experimental group 1 (LM / Natto=8) (P<0.05).

[0069] The results show that when the composition of the present invention is taken as a meal preparation, different ratios of LM / Natto within the experimental range can effectively reduce the postprandial blood sugar response of the human body and make blood sugar fluctuate more smoothly. The best effect is achieved when LM / Natto is 2 or 4. The blood sugar response and IAUC value of the group with LM / Natto=4 are lower than those of the group with LM / Natto=2, but the difference is not statistically significant (P>0.05), indicating that the higher the ratio of natto extract, the better. Instead, a suitable synergistic ratio between natto extract and low-methoxy pectin is more important.

[0070] Example 3

[0071] Experimental purpose: To explore whether the dietary fiber complex of the present invention has more advantages in reducing postprandial blood sugar than simple natto extract (Natto), low methoxy pectin (LM), and low methoxy pectin + calcium hydrogen phosphate (LM + DCP complex).

[0072] Experimental plan: The study of this example uses the same group of subjects as that of Example 2, and the inclusion and exclusion criteria are the same as those of Example 2. Natto extract (Natto), LM+DCP complex, LM+DCP+ Natto complex, and LM are respectively used as meal preparations and taken together with customized steamed bread (same as Example 2). The experimental process and steps are all referred to Example 2.

[0073] Grouping and samples:

[0074] Meal preparation 1 (control group): 1g strawberry juice powder + 200ml warm water

[0075] Meal preparation 2 (experimental group 1): Natto 1.2g + strawberry juice powder 1g + 200ml warm water,

[0076] Meal preparation 3 (experimental group 2): LM 5g + strawberry juice powder 1g + 200ml warm water,

[0077] Meal preparation 4 (experimental group 3): LM 5g + DCP 0.8g + strawberry juice powder 1g + 200ml warm water,

[0078] Meal preparation 5 (experimental group 4): LM 5g + DCP 0.8g + Natto 1.2g + strawberry juice powder 1g + 200ml warm water

[0079] Results / Conclusions:

[0080] 1. If Figure 3, Blood sugar response: Experimental group 1, which only took Natto, had no effect on postprandial blood sugar, and its blood sugar response was no different from that of the control group (P>0.05). Experimental group 2, which only took low-methoxyl pectin, had significantly lower blood sugar response at 15min, 30min, and 45min after the meal than the control group and experimental group 1 (P<0.05). Experimental groups 4 and 5 were significantly lower than the control group at any time period after the meal (P<0.05), and were significantly lower than experimental group 2 at 45min, 60min, 90min, and 120min after the meal (P<0.05).

[0081] 2. If Figure 3 , blood glucose increase rate (IAUC): There was no significant difference between the control group and experimental group 1 (pure Natto) (P>0.05), there were significant differences between experimental groups 2-4 and the control group and experimental group 1 (P<0.05), experimental groups 3 and 4 were significantly lower than the pure pectin group-experimental group 2 (P<0.05), and the IAUC of experimental group 4 decreased by 20% compared with experimental group 3 (P<0.05).

[0082] This example shows that 1) the compatibility of natto extract enhances the ability of LM+DCP complex to lower postprandial blood sugar: Natto extract alone does not have an immediate (short-term) change in postprandial blood sugar, which is related to the lack of gelation of natto alone. However, when Natto is added to the complex of LM and DCP, a significant decrease in IAUC can be seen, indicating that natto extract (Natto) can play a synergistic role in lowering postprandial blood sugar in the complex of LM+DCP, which is related to the synergistic increase in the viscosity and gelation of the complex. 2) At the same time, the synergistic effect of pectin and calcium is also verified. The proportion of the two significantly reduces postprandial blood sugar more than simple pectin. This is also because the physical reaction of low methoxy pectin and calcium hydrogen phosphate in the gastric environment enhances its gelation, making the food included in the gel, becoming viscous, and slowing down the digestion and absorption of carbon water.

[0083] Example 4

[0084] In this embodiment, the composition is applied to a common food compound cereal crisp.

[0085] Material preparation: whole oatmeal 54%, rye flakes 7%, quinoa balls 3%, pumpkin seed kernels 4.8%, cooked almond kernels 4.8%, isomaltooligosaccharide 7%, chia seeds 0.8%, whey protein balls 4.5%, LM+DCP+Natto complex 3%, freeze-dried strawberry pieces 0.8%, freeze-dried peach pieces 0.8%, erythritol 1.5%, corn oil 8%, lecithin 0.09% (all raw materials are compliant products purchased from the market).

[0086] Step 1: Dissolve the sugar - add a little water to dissolve isomaltooligosaccharide and erythritol and set aside. Light the gas automatic frying pan, add the sugar solution, heat to 60-80℃, turn off the heat, stir, continue stirring until the sugar solution becomes a uniform syrup, and pass it through a 30-mesh sieve to filter out impurities.

[0087] Step 2: Sauce making - Add some corn oil to a gas-fired fully automatic frying pan, ignite and heat at a temperature not exceeding 40°C. After the oil is heated, add lecithin and stir for 2 minutes, then add the syrup from step 1 and continue stirring to form a sugar and oil sauce.

[0088] Step 3: Put the whole oatmeal, rye flakes, quinoa balls and sugar and oil sauce into the gas automatic frying pan in turn, stir for 1 minute, then add the chia seeds and stir in both directions for 2 minutes each.

[0089] Step 4: Baking - bake the material obtained in step 3 in a constant temperature furnace at a temperature of 100-130°C for 25-45 minutes, and cool to a temperature of ≤30°C after baking.

[0090] Step 5: Mixing materials - Mix the baked goods obtained in step 4 with the remaining materials in a V-type mixer for about 6-10 minutes, and bag them for later use. The finished product is obtained.

[0091] Example 5

[0092] The composite cereal crisp obtained in Example 4 was used as a sample to test its GI value. At the same time, a dietary fiber composition not containing the present invention was prepared using the same process, with the other materials in the same proportions.

[0093] Experimental protocol:

[0094] According to the guidance of the "Standard Food Glycemic Index Determination Method of the People's Republic of China" (WS / T652-2019), 12 subjects who met the exclusion criteria were selected (same as Table 3) for blood glucose testing (10min and 5min before meals, 15min, 30min, 45min, 60min, 90min, and 120min after meals), and the sample GI value was obtained. The subjects were supervised in their diet and daily routine, with an interval of 72h between each sample, and fasting food was taken between 8:00-8:30, and the blood glucose test instrument was the same as in Example 2.

[0095] sample:

[0096] Sample 1: 55.6g glucose powder (containing 50g pure glucose, glucose content 90%) + 250ml warm water;

[0097] Sample 2: 71.5 g of the product in Example 4 + 250 ml of warm water, containing 50 g of digestible carbohydrates;

[0098] Sample 3: 70g of the same composite cereal crisps without the present invention + 250ml of warm water, containing 50g of digestible carbohydrates;

[0099] Results and Conclusions:

[0100] By monitoring blood sugar levels of 12 subjects 2 hours after eating the products, it was found that sample 2, i.e., the compound cereal crisps of the present invention, had a GI value of 47, which was a low GI food, while sample 3, i.e., the compound cereal crisps without the compound of the present invention, had a GI value of 57, which was a medium GI food. This study shows that the present invention can be effectively added to products mainly composed of carbohydrates to reduce the GI value of the food itself, and still retains activity and effect under the baking parameters of 130 degrees Celsius for 50 minutes, and can effectively achieve the low GI of medium and high GI foods.

[0101]

[0102] Example 6

[0103] Purpose:

[0104] 1) To verify the effect of the dietary fiber complex of the present invention in the immediate control of blood sugar and the long-term improvement of diabetes-related indicators; 2) The benefits of the present invention when used in combination with drugs to treat diabetes.

[0105] Experimental protocol:

[0106] Grouping: Diabetic model mice (supplier: Beijing Weitong Lihua Experimental Animal Technology Co., Ltd.) were randomly selected and divided into the following groups (8 mice in each group). The experimental mice were fed a free diet for 3 days and then began to receive the following treatments:

[0107]

[0108] Formula A: Low methoxyl pectin (LM) 70%, dibasic calcium phosphate (DCP) 10%, natto extract (Natto) 20%.

[0109] The feed for the experimental group was a mixture of ordinary feed and 3% formula A, and a small amount of water was sprayed during mixing to increase the adhesion of the formula A powder.

[0110] 1. Observation indicators: 1) Short-term: two-hour postprandial blood glucose curve area (IAUC); 2) Long-term: glycated hemoglobin level (HbA1c) and insulin sensitivity (HOMA-IR).

[0111] 2. Experimental methods: 1) Postprandial blood glucose measurement: record blood glucose values ​​two hours after meal and calculate IAUC; 2) Long-term index measurement: after three consecutive months of daily feeding treatment, HbA1c and HOMA-IR values ​​were tested by venous blood sampling.

[0112] Experimental results:

[0113]

[0114] in conclusion:

[0115] 1. As shown in Table 6, the IAUC value of experimental group 1 was significantly reduced by 40% compared with that of blank control group 1 (P<0.05), indicating that the complex has a significant effect in immediate (short-term) blood sugar control.

[0116] 2. As shown in Table 6, the HbA1c and HOMA-IR values ​​of the experimental group 2 were significantly better than those of the control group 2 and the experimental group 1 (P<0.05), indicating that the use of the complex of the present invention in combination with oral hypoglycemic drugs can achieve the effect of long-term blood sugar control and help reduce medication.

Claims

1. A dietary fiber complex, characterized in that Contains low methoxyl pectin, calcium hydrogen phosphate and natto extract.

2. The complex according to claim 1, wherein the degree of esterification of the low methoxyl pectin is <50%, preferably <20%.

3. The complex according to claim 1, wherein the weight ratio of low methoxy pectin to natto extract is 2-5:0.5-2, most preferably 4:

1.

4. The complex according to claim 1, wherein the three components can significantly enhance the gel-forming ability in the gastric environment through synergistic effect, thereby achieving the effects of reducing the increase in the area under the blood glucose curve (IAUC) after a meal and improving insulin sensitivity.

5. A functional food comprising the complex according to claim 1, characterized in that It can be used for dietary management of people with diabetes or prediabetes by improving blood sugar metabolism indicators.

6. The functional food according to claim 5, wherein the food form includes but is not limited to granules, powders, capsules, mixed drinks, cereal products, etc.

7. A pharmaceutical composition comprising the complex of claim 1, characterized in that It can significantly reduce the level of glycosylated hemoglobin and can be used as an auxiliary treatment for diabetic patients.

8. The pharmaceutical composition according to claim 7, wherein the complex is used in combination with low-dose acarbose to achieve a drug reduction effect.

9. An application of a dietary fiber complex, characterized in that Used to lower postprandial blood sugar and improve insulin sensitivity, it forms high-viscosity chyme through the acidic environment in the stomach to slow down the absorption of carbohydrates. 10 . The dietary fiber complex according to claim 1 , which can also achieve long-term metabolic improvement by regulating intestinal flora, including but not limited to increasing the production of short-chain fatty acids.

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