Nutritional composition capable of regulating appetite and body weight of people after chemotherapy and improving taste perception capability and application of nutritional composition

Abstract

The invention discloses a nutritional composition capable of regulating appetite and body weight of people after chemotherapy and improving taste perception capability and application thereof. The nutritional composition provided by the invention contains milk powder, soybean protein, concentrated whey protein, bovine colostrum powder, hydrolyzed yolk, a red bean extract, a Chinese date extract, lily freeze-dried powder, broccoli freeze-dried powder, a radish seed extract, a peach kernel extract, xanthan gum and Arabic gum. The food can obviously increase appetite of people after chemotherapy and restore weight, and is helpful for treating or improving symptoms such as inappetence, weight loss and weakness of chemotherapy patients. When being applied to paclitaxel (PTX)-induced taste disorder model animals, the paclitaxel protein can improve the taste perception capability, increase the cross sectional area of a taste bud, remarkably repair taste structural damage, reduce the level of proinflammatory factors in serum and relieve hepatotoxicity caused by a chemotherapeutic drug PTX; and moreover, the water solubility and the stability are better, adhesion and layering are avoided, and stable storage is facilitated.

Description

Technical Field

[0001] The present invention belongs to the technical field of medical nutritional compositions. More specifically, it relates to a nutritional composition having the functions of regulating the appetite and body weight of chemotherapy patients and improving the taste perception ability, and its application. Background Art

[0002] Currently, chemotherapy is widely used in cancer treatment and is a key means of controlling the disease. Epidemiological studies have shown that after patients take cancer treatment drugs for chemotherapy, a series of problems will occur. It is difficult for patients to recover their physical functions, the nutritional problems are prominent, and the quality of life drops significantly. Among the patient groups receiving chemotherapy, taste loss and loss of appetite are extremely common, with an incidence rate of 70%-90%. It seriously hinders nutritional intake, resulting in weight loss, muscle loss, delayed wound healing, prolonged recovery period, and also affects the long-term survival rate. Psychologically, patients lack the enjoyment of taste, are prone to anxiety and depression, weaken the body's recovery ability, and have a negative impact on the patients' nutrition and quality of life.

[0003] The physiological mechanism of taste loss is relatively complex. Chemotherapy drugs can damage the DNA of taste bud cells, disrupt cell metabolism and proliferation, and cause the taste bud structure and function to malfunction; the oral epithelium is stimulated and inflamed, and inflammatory factors change the oral environment and interfere with taste signal transduction; the apoptosis program is also activated, prompting the death of taste bud-related cells and disintegrating the taste perception system. The taste of some patients after chemotherapy will slowly recover within 1 to 3 months, and the specific recovery time varies from person to person; if the taste buds of the patients are directly damaged, even if the drug effects are eliminated, the taste loss may still exist, and targeted measures need to be taken for intervention to improve the taste loss situation. At the same time, after chemotherapy, the digestive system's ability to digest and absorb food will also decline. The bodies of chemotherapy patients are relatively weak, and normal diets are not suitable for patients.

[0004] The loss of taste after chemotherapy can be improved by nutritional support therapy, vitamin B supplementation, taste training and other methods. The composition made of natural ingredients has no drug side effects, which can not only reduce the burden on the liver and kidneys, but also has high patient compliance, and can help supplement nutrition and promote the recovery process. At present, the complete nutritional dietary composition for tumor chemotherapy disclosed in the prior art uses a variety of proteins, unsaturated fatty acids, vitamins, mineral elements, etc. to promote nutrient absorption and improve the damage of the digestive tract mucosa during chemotherapy. There is currently no nutritional composition specifically for taste loss, and most of the special medical foods for chemotherapy patients are high-fat, high-protein complete nutritional formula powders, which can provide comprehensive nutrition, but excessive fat and protein intake will cause a greater burden on the stomach and intestines, and further suppress the patient's appetite; and because the edible quality of some powders is poor, it will also reduce the patient's appetite, and the powder is uneven, the taste is sticky, the water solubility is poor, and the hygroscopicity is high. It is not easy to store after opening, which will affect the patient's consumption. What's more, patients who have lost their sense of taste after chemotherapy have less intake of nutrients. A further reduction in appetite will reduce the intake, leading to further anorexia and slower recovery. Currently, there are few nutritional compositions that can be used to improve taste perception. Therefore, it is necessary to develop more nutritional compositions that can be used to treat or improve symptoms such as loss of appetite, weight loss and weakness in chemotherapy patients, and effectively improve taste perception, which is of great significance for regulating the physical functions and nutrition of people after chemotherapy. Summary of the invention

[0005] The technical problem to be solved by the present invention is to overcome the symptoms caused by cancer drug chemotherapy and improve the taste perception ability of people after chemotherapy. A nutritional composition and its application that can regulate the appetite and weight of people after chemotherapy and improve the taste perception ability are provided.

[0006] The object of the present invention is to provide a nutritional composition.

[0007] Another object of the present invention is to provide a use of the nutritional composition.

[0008] Another object of the present invention is to provide a product.

[0009] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0010] The invention provides a nutritional composition, comprising the following raw materials in parts by weight: 35-55 parts of milk powder, 5-15 parts of soy protein, 1-10 parts of concentrated whey protein, 1-3 parts of bovine colostrum powder, 1-3 parts of hydrolyzed egg yolk, 10-20 parts of red bean extract, 5-15 parts of jujube extract, 1-10 parts of lily freeze-dried powder, 1-10 parts of broccoli freeze-dried powder, 0.5-1 parts of radish seed extract, 1-1.5 parts of peach kernel extract, 0.1-0.5 parts of xanthan gum and 0.1-0.5 parts of gum arabic.

[0011] The nutritional composition provided by the present invention can be used to regulate the taste function of chemotherapy patients, has the characteristics of both medicine and food homology, and through the specific proportion compounding of protein, extracts of medicine and food homology, and excipients, synergistically plays a role, showing obvious effects of increasing appetite and restoring weight. It helps to treat or improve symptoms such as anorexia, weight loss, and weakness in chemotherapy patients. This nutritional composition can significantly increase the body weight and food intake of model animals with taste disorders induced by PTX, increase the mRNA expression levels of taste receptors T1R2 and T1R3, improve taste perception ability, increase the cross-sectional area of taste buds, and significantly repair taste structural damage; it helps to restore the taste perception ability of chemotherapy patients. At the same time, this composition is safe and non-toxic, can reduce the level of pro-inflammatory factor IL-1β in the serum of model animals, and can reduce the increase in ALT and AST levels caused by the chemotherapy drug PTX, and can relieve the hepatotoxicity caused by the chemotherapy drug PTX. In addition, through the screening of specific proteins and excipients, the adhesiveness, water solubility, and stability of the composition are further adjusted, making the prepared composition have good formability and uniformity after dissolution, not sticky and not stratified, low moisture absorption rate, good fluidity, not affecting the taste, and being conducive to stable storage.

[0012] Preferably, the nutritional composition comprises the following raw materials in parts by weight: 40 - 50 parts of milk powder, 7 - 12 parts of soy protein, 3 - 8 parts of concentrated whey protein, 1 - 3 parts of colostrum powder, 1 - 3 parts of hydrolyzed egg yolk, 12 - 18 parts of red bean extract, 8 - 12 parts of jujube extract, 3 - 7 parts of lycium barbarum freeze-dried powder, 3 - 7 parts of broccoli freeze-dried powder, 0.6 - 0.8 parts of semen raphani extract, 1 - 1.4 parts of peach kernel extract, 0.3 - 0.5 parts of xanthan gum, and 0.3 - 0.5 parts of arabic gum.

[0013] More preferably, the nutritional composition contains the following raw materials in parts by weight: 40 parts of milk powder, 7 parts of soy protein, 5 parts of concentrated whey protein, 1 part of colostrum powder, 2 parts of hydrolyzed egg yolk, 15 parts of red bean extract, 8 parts of jujube extract, 3 parts of lycium barbarum freeze-dried powder, 3 parts of broccoli freeze-dried powder, 0.6 parts of semen raphani extract, 1 part of peach kernel extract, 0.3 parts of xanthan gum, and 0.4 parts of arabic gum.

[0014] Furthermore, the red bean extract, jujube extract, semen raphani extract, and peach kernel extract are respectively obtained by water extraction method, collecting the filter residue, drying under reduced pressure, and pulverizing; the lycium barbarum freeze-dried powder and broccoli freeze-dried powder are obtained by boiling water extraction, vacuum freeze-drying, and pulverizing.

[0015] Preferably, the extraction methods of the red bean extract, jujube extract, semen raphani extract, peach kernel extract, lycium barbarum freeze-dried powder, and broccoli freeze-dried powder are as follows:

[0016] Red bean extract: Soak red beans in 5 times the amount of water overnight, decoct twice, each time for 2 hours, filter, collect the filter residue, dry it under reduced pressure, pulverize it, and make red bean extract;

[0017] Peach kernel extract: Soak in 5 times the amount of water overnight (or collect the filtrate after red bean extraction and add peach kernels), decoct twice, each time for 2 hours, filter, concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry it under reduced pressure, pulverize it, and make peach kernel extract;

[0018] Jujube extract: After removing the cores of Chinese jujubes, add 5 times the amount of water and decoct for 2 hours, filter, dry the filter residue under reduced pressure, pulverize it, and make jujube extract;

[0019] Semen raphani extract: Soak in 5 times the amount of water overnight (or collect the filtrate after jujube extraction and add semen raphani), decoct twice, each time for 1 hour, filter, concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry it under reduced pressure, pulverize it, and make semen raphani extract;

[0020] Lycium barbarum freeze-dried powder, broccoli freeze-dried powder: Respectively soak Lycium barbarum and broccoli in boiling water for 3 minutes, then vacuum freeze-dry and pulverize them to make Lycium barbarum and broccoli freeze-dried powder.

[0021] The present invention provides the application of the nutritional composition in the preparation of products for treating or improving anorexia, weight loss and weakness in chemotherapy patients.

[0022] The present invention provides the application of the nutritional composition in the preparation of products for improving the taste perception ability of chemotherapy patients.

[0023] Preferably, the product can increase the cross-sectional area of taste buds and repair taste structural damage.

[0024] More preferably, the product can increase the mRNA expression levels of taste receptor T1R2 and T1R3 receptors.

[0025] The present invention provides the application of the nutritional composition in the preparation of products for reducing the content of pro-inflammatory factors in the serum of chemotherapy patients.

[0026] The present invention provides the application of the nutritional composition in the preparation of products for alleviating the hepatotoxicity of chemotherapy patients.

[0027] The present invention provides a product containing the above composition.

[0028] The present invention has the following beneficial effects:

[0029] The nutritional composition provided by the present invention improves the taste perception ability of chemotherapy patients through the synergistic effect of various components, helps to treat or improve symptoms such as loss of appetite, weight loss, and weakness in chemotherapy patients, and can significantly increase appetite and restore weight. This composition can significantly increase the body weight and food intake of model animals with PTX-induced dysgeusia, increase the mRNA expression levels of taste receptors T1R2 and T1R3, improve taste perception ability, increase the cross-sectional area of taste buds, significantly repair taste structural damage, and relieve the hepatotoxicity caused by the chemotherapy drug PTX; at the same time, the adhesiveness, water solubility, and stability of the composition are adjusted through the ratio of a specific formula, so that the prepared composition has good formability and uniformity after dissolution, does not adhere or delaminate, has a low moisture absorption rate, good fluidity, does not affect the taste, is conducive to stable storage, and provides a more effective nutritional composition formula for restoring the physical functions and nutrition of people after chemotherapy. Description of the Drawings

[0030] Figure 1 Results of the effects of different combinations of medicated and edible homologous substances on the proliferation of model cells.

[0031] Figure 2 Results of the effects of 8 batches of different samples on the body weight of PTX-induced model mice (in the figure, 1 is Composition 1, 2 is Composition 2, 3 is Composition 3, 4 is Control Group 1, 5 is Control Group 2, 6 is Control Group 3, 7 is Control Group 4, 8 is Control Group 5; **P < 0.01, compared with the Control group; # P < 0.05, ## P < 0.01, compared with the PTX group).

[0032] Figure 3 Results of the effects of the nutritional composition on the body weight (A) and food intake (B) of PTX-induced model mice (in the figure, **P < 0.01, compared with the Control group; # P < 0.05, ## P < 0.01, compared with the PTX group).

[0033] Figure 4 Results of the effects of the nutritional composition on the sucrose preference (A) and sweet taste receptor (B) of PTX-induced model mice (in the figure, **P < 0.01, compared with the Control group; # P < 0.05, ## P < 0.01, compared with the PTX group).

[0034] Figure 5 Results of the pathological morphological observation (A) and taste bud cross-sectional area (B) of the tongue tissues of mice in each group (in the figure, **P < 0.01, compared with the Control group; ## P < 0.01, compared with the PTX group).

[0035] Figure 6 The results of the IL-1β content in the sera of mice in each group (**P < 0.01 in the figure, compared with the Control group; ## P < 0.01, compared with the PTX group).

[0036] Figure 7 The comparison results of the biochemical indexes of ALT, AST, UREA, and CK in the sera of mice in each group (**P < 0.01 in the figure, compared with the Control group; # P < 0.05, compared with the PTX group; ## P < 0.01, compared with the PTX group).

[0037] Figure 8 The product figure of the nutritional composition provided by the present invention. Detailed implementation manners

[0038] The present invention will be further described below in conjunction with the specification drawings and specific embodiments, but the embodiments do not impose any form of limitation on the present invention. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the technical field.

[0039] Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

[0040] The preparation method of the medicine and food homology extracts used in the following examples is as follows:

[0041] Red bean extract: Red beans are soaked in 5 times the amount of water overnight, decocted twice, each time for 2 hours, filtered, the filter residue is collected and dried under reduced pressure, pulverized, and made into red bean extract.

[0042] Peach kernel extract: Soak in 5 times the amount of water overnight (or collect the filtrate after red bean extraction and add peach kernels), decoct twice, each time for 2 hours, filter, and concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry under reduced pressure, pulverize, and make into peach kernel extract.

[0043] Jujube extract: After removing the cores of red dates, add 5 times the amount of water and decoct for 2 hours, filter, the filter residue is dried under reduced pressure, pulverized, and made into jujube extract.

[0044] Radish seed extract: Soak in 5 times the amount of water overnight (or collect the filtrate after jujube extraction and add radish seeds), decoct twice, each time for 1 hour, filter, and concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry under reduced pressure, pulverize, and make into radish seed extract.

[0045] White hyacinth bean extract: White hyacinth beans are soaked in 5 times the amount of water overnight, decocted twice, each time for 2 hours, filtered, the filter residue is collected and dried under reduced pressure, pulverized, and made into white hyacinth bean extract.

[0046] Chinese yam extract: Soak Chinese yam in 5 times its volume of water overnight, decoct twice, each time for 2 hours, filter, collect the filter residue, dry it under reduced pressure, pulverize it to obtain Chinese yam extract.

[0047] Atractylodes macrocephala extract: Decoct Atractylodes macrocephala in 5 times its volume of water twice, each time for 2 hours, filter, concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry it under reduced pressure, pulverize it to obtain Atractylodes macrocephala extract.

[0048] Fructus aurantii extract: Decoct Fructus aurantii in 5 times its volume of water twice, each time for 2 hours, filter, concentrate the filtrate to a thick paste with a relative density of 1.15 - 1.20, dry it under reduced pressure, pulverize it to obtain Fructus aurantii extract.

[0049] The preparation method of the freeze-dried powder is as follows: Immerse the lily raw materials in boiling water for 3 minutes respectively, then freeze-dry them under vacuum, pulverize them to obtain the freeze-dried powder of various raw materials.

[0050] Male C57 mice (4 - 5 weeks old) were purchased from the Guangdong Provincial Medical Experimental Animal Center and were housed in the SPF animal room of the International Institute of Traditional Chinese Medicine Transformation Medicine, Guangzhou University of Chinese Medicine. The animal experiment was approved by the Animal Care and Use Committee of Guangzhou University of Chinese Medicine and was carried out in accordance with ethical standards and national guidelines for the selection of the food-medicinal homologous extracts in Example 1.

[0051] Based on the difficult recovery of the physical functions and nutritional problems of chemotherapy patients, this example coordinates the nutritional recovery and taste improvement of patients from three aspects. First, specific proteins are used and their content ratios are regulated to meet the nutritional needs of patients without adding excessive amounts that would burden the patients' gastrointestinal tracts. Second, specific food-medicinal homologous extracts are used to regulate the patients' functions, enhance immunity and resistance, and improve the overall safety of the product. Third, excipients are added as shaping agents according to the formability and appearance of the nutritional composition preparation. In the selection of raw materials, different types of substances including proteins, food-medicinal homologous extracts, and excipients are selected based on a large number of previous studies to prepare the nutritional composition.

[0052] The food-medicinal homologous extracts used are: red bean extract, jujube extract, white hyacinth bean extract, Chinese yam extract, Atractylodes macrocephala extract, Fructus aurantii extract, semen raphani extract, peach kernel extract, carrot freeze-dried powder, cherry freeze-dried powder, lily freeze-dried powder, broccoli freeze-dried powder, etc. for compounding research. The specific combination ratios are shown in Table 1 below.

[0053] Table 1 Formulas of different food-medicinal homologous extracts

[0054]

[0055] The PTX-induced human lingual epithelial cell line (HIOEC) was used as a radiation injury model, with an induction dose of 5 nM and an induction time of 12 h. The cells were divided into a model group (control), a radiation model group (Model), and six drug administration groups with different formulations. The samples of each formulation prepared in Table 1 were ultrasonically dissolved and diluted to a concentration of 0.1 mM as the drug administration dose. The above samples were applied to the cell model for 24 h, and the CCK-8 method was used to measure the proliferation of each formulation on the cell model to evaluate the effects of each formulation in improving lingual epithelial damage caused by radiotherapy and repairing taste cells.

[0056] The results are as Figure 1 shown. It can be seen that compared with the model group, Formulations 3-5 can significantly improve lingual epithelial damage caused by radiotherapy and repair taste cells; by adjusting the compounding of each extract, among which the combination of food and medicine in Formulation 5 uses red bean extract, jujube extract, lyophilized lily powder, lyophilized broccoli powder, semen raphani extract, and peach kernel extract for compounding, and has the most significant effect on promoting the proliferation of damaged cells induced by radiation, and has a better synergistic effect compared with other formulations. Therefore, red bean extract, jujube extract, lyophilized lily powder, lyophilized broccoli powder, semen raphani extract, and peach kernel extract are selected for subsequent research in the food and medicine homologous part of the nutritional composition.

[0057] Example 2 Preparation and Property Characterization of Nutritional Composition

[0058] I. Property Characterization of Nutritional Composition

[0059] 1. Preparation of Samples

[0060] Using the food and medicine homologous extracts selected in Example 1, protein: milk powder, soy protein, concentrated whey protein, bovine colostrum powder, hydrolyzed egg yolk, and excipients: xanthan gum, arabic gum, maltodextrin, soluble starch were added to the food and medicine homologous extracts: red bean extract, jujube extract, lyophilized lily powder, lyophilized broccoli powder, semen raphani extract, and peach kernel extract, and mixed evenly to prepare a food and medicine homologous nutritional composition.

[0061] In order to screen suitable prescriptions, different protein and excipient ratios were set, and compounding was carried out according to the raw material ratios in Table 2 below, and a total of 8 groups of different nutritional composition samples were prepared.

[0062] Table 2 Feeding Ratios of 8 Groups of Different Samples

[0063]

[0064]

[0065] 2. Investigation of Molding Property and Appearance

[0066] After compounding in the nutritional composition, it is in powder form. To adjust the reasonable ratio among components and avoid problems such as adhesion, unevenness, and poor water solubility after mixing of various raw materials, the formability and appearance properties of the prepared nutritional composition are investigated through the compounding of different nutrients and excipients. The specific operation method is as follows: The appearance is evaluated by whether different powders are sticky and the uniformity; 5 g of the sample is taken and added to 50 mL of water respectively, and the layering situation is observed after sufficient stirring to evaluate the water solubility.

[0067] The results are shown in Table 3. The results indicate that the prescription ratios of the samples of Compositions 1 - 3 are appropriate, not easy to adhere, the powders are uniform, and the uniformity is good; in Compositions 4 - 5, after reducing the protein dosage, the powders of the compositions are uneven and easy to adhere; while in Compositions 6 - 8, without using hydrolyzed egg yolk, the compositions are easy to adhere, the powders are uneven, and the layering test is serious, with poor water solubility. It shows that using specific ratios of protein and excipients is beneficial to the forming of the composition. The composition prepared with milk powder, soy protein, concentrated whey protein, bovine colostrum powder, and hydrolyzed egg yolk as protein and xanthan gum and gum arabic as excipients has better formability and uniformity after dissolution. By reasonably regulating the ratio of protein to excipients, the problems of easy adhesion and poor water solubility existing in the high - protein powder formula can be well solved.

[0068] Table 3 Appearance investigation of samples

[0069]

[0070]

[0071] 3. Determination of moisture absorption

[0072] Take the weighing bottles that have been dried to constant weight, weigh 2 g of Compositions 1 - 8 in Table 2 respectively, spread them flat in the weighing bottles, and accurately weigh the weight of the granules + weighing bottles. Place the 8 portions of the compositions separately in the desiccators containing the constant - humidity solution (20 - 25 °C, humidity 40 - 60%) with the openings facing up. After placing for 7 days, weigh accurately again, record the increased weight, and calculate the moisture absorption rate using the following formula.

[0073]

[0074] The results are shown in Table 4 below, indicating that in an environment of 20 - 25 °C and humidity 40 - 60%, the appearances of Compositions 1 - 3 are stable, and the moisture absorption rates are low, and their formula ratios are beneficial to the stability of the samples; while the granules of Compositions 4 - 8 will adhere, which is not conducive to the stable storage of the granules.

[0075] Table 4 Investigation results of the hygroscopicity of granules

[0076]

[0077] II. Control group

[0078] 1. Preparation of the comparative composition

[0079] The comparative group was prepared by compounding according to the ratios in Table 5 below. The preparation method was the same as that in Example 2.

[0080] Table 5 Formulation of the comparative group composition

[0081]

[0082]

[0083] 2. Effects of different compositions on the body weight of PTX-induced model mice

[0084] After male C57 mice (4 - 5 weeks old) were adaptively raised, the mice were randomly divided into a blank control group (Control group, given an equal amount of solvent), a model group (PTX group, intraperitoneally injected with paclitaxel, 30 mg / kg, once every three days), and the dosing groups were PTX + different composition groups (1 was composition 1, 2 was composition 2, 3 was composition 3, 4 was comparative group 1, 5 was comparative group 2, 6 was comparative group 3, 7 was comparative group 4, 8 was comparative group 5). After modeling, each batch of nutritional composition was given by gavage at 10 g / kg once a day, and its effect on the body weight of the animals was detected.

[0085] After measuring with the same dosage of the composition, by statistically analyzing the changes in the body weight of the experimental animals, the results were as Figure 2 shown, indicating that PTX + 1, PTX + 2, and PTX + 3, that is, compositions 1 - 3, had a relatively significant effect on increasing the body weight of the model animals; while at the same dosage, arbitrarily lacking milk powder, hydrolyzed egg yolk, freeze-dried broccoli, radish seed extract, or peach kernel extract in comparative groups 1 - 5 would affect the recovery of the body weight of the chemotherapy model animals, and the recovery effect on the body weight was inferior to that of compositions 1 - 3. Compositions 1 - 3 not only had good formability but also had a good effect on increasing body weight. It shows that only under a specific ratio combination can the body weight of the population after chemotherapy be restored better and faster, which helps to treat or improve symptoms such as loss of appetite, weight loss, and weakness in chemotherapy patients, and improve the taste perception ability.

[0086] Activity study of the nutritional composition in Example 3

[0087] 1. Test method

[0088] Subsequent verification was carried out using different doses of the nutritional composition prepared with the formulation of Composition 2 in Example 2. After male C57 mice (4 - 5 weeks old) were adaptively fed, the mice were divided into a blank control group (Control group, given an equal amount of solvent), a model group (PTX group, intraperitoneally injected with paclitaxel, 30 mg / kg, once every three days), a low-dose nutritional composition group (PTX + L group, gavaged with the nutritional composition at 5 g / kg once a day after modeling), and a high-dose nutritional composition group (PTX + H group, gavaged with the nutritional composition at 10 g / kg once a day after modeling). The body weights of the mice were weighed regularly every day; after 3 weeks of drug administration, the total food intake of the mice in each group was recorded for three consecutive days.

[0089] In the final stage of the experiment, a sucrose preference test was conducted to reflect the changes in the gustatory function of the mice by observing the sucrose consumption. Before the experiment, each mouse was adaptively fed in a single cage for 3 days, and then 1 bottle of 1% sucrose solution and 1 bottle of pure water were placed in each cage. After 24 h, the consumption of the sucrose solution and pure water was recorded. The calculation formula for the percentage of sucrose preference: sucrose preference index % = sucrose consumption / (sucrose consumption + pure water consumption) × 100%.

[0090] Before the end of the experiment, the mice were fasted but not water-deprived for 10 hours. Subsequently, blood was collected by the method of eye enucleation, serum was obtained by centrifugation, and the content of inflammatory factor IL-1β in the serum was detected using an ELISA experiment. Tissue samples were collected from the tip of the mouse tongue, and tissue blocks of 1 cm × 1 cm were placed in 4% paraformaldehyde solution for fixation, followed by H&E staining, and the morphological changes of papillae and taste buds were observed under a microscope. At the same time, consecutive coronal sections of taste buds were photographed, and the long axis and short axis of the taste buds were measured, and the cross-sectional area of the taste buds was calculated using the formula: (π × long axis × short axis) / 4. The remaining tongue tissues were stored in a -80 °C refrigerator for subsequent experiments. The expression levels of taste receptor type 1 member 2 (T1R2) and taste receptor type 1 member 3 (T1R3) mRNA in the tongue tissues were detected by real-time fluorescence quantitative PCR technology.

[0091] 2. Effects of the nutritional composition on the body weight and food intake of model mice

[0092] After 22 days of drug administration, compared with the Control group, the body weight of the mice in the PTX group decreased significantly; after feeding the model mice with the nutritional composition, the degree of body weight reduction in the nutritional composition group was significantly weakened, and the body weight in the high-dose group showed an obvious increasing trend, as Figure 3 shown in A. At the same time, the food intake of the mice in each group was detected, and it was found that compared with the PTX group, the daily food intake of the mice in the nutritional composition group showed a dose-dependent increase, as Figure 3 shown in B. It indicates that this food-drug homologous nutritional composition can significantly increase the body weight and food intake of model animals and restore body weight.

[0093] 3. Effects of the nutritional composition on the sucrose preference and sweet taste receptors of model mice

[0094] A sucrose preference test was conducted to observe the sucrose consumption of each group of mice to reflect the changes in the gustatory function of the mice. The results showed that compared with the Control group, the sucrose preference index of the PTX group of mice decreased significantly, while the sucrose preference index of the mice increased in a dose-dependent manner after administration, as Figure 4 shown in A.

[0095] The first family of taste receptors is a family of receptors that can sense sweet and umami tastes, and it includes receptors such as T1R2 and T1R3. Further, the qPCR method was used to detect the effects of the nutritional composition on the mRNA expression of T1R2 and T1R3 in the tongue tissues of each group of mice. The results showed that the mRNA expression levels of T1R2 and T1R3 in the model group decreased significantly, that is, the taste disorder of the model mice induced by PTX; while the nutritional composition group could dose-dependently reverse the decrease in the mRNA expression levels of T1R2 and T1R3 caused by PTX, as Figure 4 shown in B - C. It is indicated that the nutritional composition can restore the taste perception of the mice in the PTX group and improve the taste perception ability of the model animals.

[0096] 4. Effects of the nutritional composition on the pathological morphology of the tongue tissues of each group of mice

[0097] The H&E results of the tongue tip tissues of each group of mice showed that in the Control group, more circumvallate papillae and gustatory papillae were visible, and the taste buds were located at their tips; the filiform papillae were arranged in an orderly and neat manner, and no necrosis or exfoliation was seen on the surface. In the PTX group, the number of taste buds decreased significantly, the morphology became smaller and atrophied; the necrosis and exfoliation of the surface of the filiform papillae increased. Compared with the PTX group, all pathological indexes of the nutritional composition were significantly improved, as Figure 5 shown in A. Further, the cross-sectional area of the taste buds in the tongue tissues of each group of mice was calculated, and it was found that the nutritional composition could significantly improve the reduction in the cross-sectional area of the taste buds of the mice caused by PTX, as Figure 5 shown in B. It is indicated that the nutritional composition can increase the cross-sectional area of the taste buds of the model animals and significantly repair the structural damage of taste.

[0098] 5. Effects of the nutritional composition on the release amount of IL-1β in the serum of each group of mice

[0099] The ELISA method was used to detect the release amount of IL-1β in the serum of each group of mice, and it was found that the release amount of IL-1β in the serum of the PTX group of mice increased significantly; after administration of the nutritional composition, the inflammatory level caused by PTX could be dose-dependently reduced, as Figure 6 shown. It is indicated that the nutritional composition can reduce the level of the pro-inflammatory factor IL-1β in the serum of the model animals.

[0100] 6. Effects of the nutritional composition on serum biochemical indices of mice in each group

[0101] To investigate the safety of the nutritional composition, the contents of alanine aminotransferase (ALT), aspartate aminotransferase (AST), urea (UREA) and creatine kinase (CK) in the serum of each group were further detected by an automatic biochemical analyzer to evaluate the effects on the liver, kidney, skeletal muscle, brain and myocardium of the model animals.

[0102] The results showed that compared with the Control group, the contents of ALT and AST in the serum of mice in the PTX group were significantly increased, indicating that there was certain hepatotoxicity in the model animals. After administration of the nutritional composition, the increase in ALT and AST levels caused by PTX could be reduced. At the same time, it was found that the nutritional composition had no effect on UREA, CK, etc., as Figure 7 shown. It was shown that the nutritional composition was safe and non-toxic and could alleviate the hepatotoxicity caused by the chemotherapeutic drug PTX.

[0103] Based on the above animal model experiments, it was shown that the nutritional composition provided by the present invention could improve the taste perception ability, increase the cross-sectional area of taste buds, significantly repair the taste structural damage, reduce the level of pro-inflammatory factor IL-1β in the serum, and alleviate the hepatotoxicity caused by the chemotherapeutic drug PTX in the model animals of PTX-induced taste disorders, and had good effects. At the present stage, this composition has been put into clinical application, and its prepared products are as Figure 8 shown, so as to increase the appetite of the population after chemotherapy and restore body weight, and help to treat or improve symptoms such as loss of appetite, weight loss and weakness in chemotherapy patients.

[0104] In summary, the nutritional composition provided by the present invention improves the taste perception ability of chemotherapy patients through the synergistic effect of each component, helps to treat or improve symptoms such as loss of appetite, weight loss and weakness in chemotherapy patients, and can significantly increase appetite and restore body weight. This composition can significantly increase the body weight and food intake of model animals with PTX-induced taste disorders, increase the mRNA expression levels of taste receptors T1R2 and T1R3, improve the taste perception ability, increase the cross-sectional area of taste buds, and significantly repair the taste structural damage; at the same time, the adhesiveness, water solubility and stability of the composition are adjusted through the ratio of a specific formula, so that the prepared composition has good formability and uniformity after dissolution, does not adhere or delaminate, has a low moisture absorption rate, good fluidity, does not affect the taste, is conducive to stable storage, and provides more nutritional composition formulas for restoring the physical functions and nutrition of the population after chemotherapy.

[0105] The above embodiments are the preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be equivalent substitution methods and are all included in the protection scope of the present invention.

Claims

1. A nutritional composition, characterized in that, It contains the following raw materials in parts by weight: 35 - 55 parts of milk powder, 5 - 15 parts of soy protein, 1 - 10 parts of concentrated whey protein, 1 - 3 parts of colostrum powder, 1 - 3 parts of hydrolyzed egg yolk, 10 - 20 parts of red bean extract, 5 - 15 parts of jujube extract, 1 - 10 parts of lyophilized lily powder, 1 - 10 parts of lyophilized broccoli powder, 0.5 - 1 part of semen raphani extract, 1 - 1.5 parts of peach kernel extract, 0.1 - 0.5 part of xanthan gum, and 0.1 - 0.5 part of arabic gum.

2. The composition according to claim 1, wherein It contains the following raw materials in parts by weight: 40 - 50 parts of milk powder, 7 - 12 parts of soy protein, 3 - 8 parts of concentrated whey protein, 1 - 3 parts of colostrum powder, 1 - 3 parts of hydrolyzed egg yolk, 12 - 18 parts of red bean extract, 8 - 12 parts of jujube extract, 3 - 7 parts of lyophilized lily powder, 3 - 7 parts of lyophilized broccoli powder, 0.6 - 0.8 part of semen raphani extract, 1 - 1.4 parts of peach kernel extract, 0.3 - 0.5 part of xanthan gum, and 0.3 - 0.5 part of arabic gum.

3. The composition according to claim 1, characterized in that, The red bean extract, jujube extract, semen raphani extract, and peach kernel extract are respectively obtained by water extraction method, collecting the filter residue, drying under reduced pressure, and pulverizing; the lyophilized lily powder and lyophilized broccoli powder are obtained by boiling water extraction, vacuum freeze-drying, and pulverizing.

4. Use of the composition according to any one of claims 1 to 3 in the preparation of a product for treating or improving anorexia, weight loss, and weakness in chemotherapy patients.

5. Use of the composition according to any one of claims 1 to 3 in the preparation of a product for improving the taste perception ability of chemotherapy patients.

6. The application according to claim 5, wherein The product can increase the cross-sectional area of taste buds and repair taste structural damage.

7. The application according to claim 5, wherein The product can increase the mRNA expression levels of taste receptors T1R2 and T1R3.

8. Use of the composition according to any one of claims 1 to 3 in the preparation of a product for reducing the content of pro-inflammatory factors in the serum of chemotherapy patients.

9. Use of the composition according to any one of claims 1 to 3 in the preparation of a product for relieving liver toxicity caused by chemotherapy drugs.

10. A product, characterized in that, Containing the composition according to any one of claims 1 to 3.

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