Application of chlamydomonas reinhardtii in preparation of product for relieving lactose intolerance
By adding Chlamydomonas reinhardt to dairy products, the existing products that relieve lactose intolerance are not effective, high prices and unbalanced nutritional problems have been solved, and the symptoms of lactose intolerance have been significantly alleviated and the nutritional value of the product has been improved.
Patent Information
- Application Number
- CN202510561810.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-30
- Publication Date
- 2025-08-01
AI Technical Summary
The existing products that alleviate lactose intolerance are not effective, have high prices and are unbalanced nutrition.
Add Chlamydomonas reinhardt to dairy products with a mass ratio of 1:4 to 5 to prepare dairy products that relieve lactose intolerance, including raw milk, milk powder or fermented milk.
Significantly alleviates symptoms of lactose intolerance, such as abdominal whiskers, intestinal whiskers, abdominal cramps, diarrhea, etc., improves the nutritional value of the product and has a high cost-effectiveness.
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of food, and specifically to the application of Chlamydomonas reinhardtii in the preparation of products for alleviating lactose intolerance. Background Art
[0002] Lactose is a disaccharide (glucose and galactose) present in a variety of foods, and its absorption depends on the normal activity of lactase in the small intestine. Lactase promotes the passage of carbohydrates through the intestine into the bloodstream by hydrolyzing lactose. Lactase activity in mammals peaks during breastfeeding and then shows a downward trend with age, regardless of whether lactose is continuously ingested. When the small intestine cannot effectively digest ingested lactose, it is called lactose malabsorption. If symptoms such as abdominal pain, diarrhea, abdominal distension, and borborygmus occur simultaneously, it is lactose intolerance. Only a small number of people worldwide still have the ability to digest lactose after weaning. Lactase deficiency is prevalent among the adult population in China. If the lactose component in the diet cannot be fully decomposed and absorbed in the small intestine, it will be decomposed and metabolized by the bacteria in the colon after reaching the colon. The fermentation products include short-chain fatty acids such as acetate, propionate, butyrate, and various gases such as hydrogen, hydrogen sulfide, carbon dioxide, and methane. Excessive undigested carbohydrate components in the colon will promote the secretion of water and electrolytes, thus causing diarrhea; excessive gas will cause symptoms such as flatulence, abdominal distension, and abdominal cramps due to the dilatation effect on the intestinal wall, that is, leading to the occurrence of lactose intolerance.
[0003] At present, the products for improving lactose intolerance on the market mainly include lactase supplements, fermented dairy products, low-lactose or lactose-free products, and probiotics, etc. The above products have the following problems: 1. Effect differences: Different individuals have different responses to lactase supplements and probiotic products, and some people may not obtain the desired relief effect; 2. Taste and nutrition problems: Low-lactose or lactose-free products may have differences in taste and flavor compared with traditional dairy products, and some nutritional components may be lost during the processing; 3. High price: Some products for improving lactose intolerance, such as specific probiotic preparations or lactose-free products, have relatively high prices, which may limit the use of some consumers. Therefore, it is very necessary to develop products for alleviating lactose intolerance that can meet diverse needs, have high cost performance, and are nutritionally balanced. Summary of the Invention
[0004] The object of the present invention is to provide the application of Chlamydomonas reinhardtii in the preparation of products for alleviating lactose intolerance and dairy products, so as to solve the problems existing in the existing products for alleviating lactose intolerance, such as unsatisfactory relief effect, high price, and unbalanced nutrition.
[0005] To achieve the above object, the technical solution of the present invention is as follows:
[0006] Application of Chlamydomonas reinhardtii in preparing products for relieving lactose intolerance. Chlamydomonas reinhardtii is added to milk powder, and the mass ratio of Chlamydomonas reinhardtii to milk powder is 1:1 - 48, preferably 1:12 - 48; or Chlamydomonas reinhardtii is added to liquid milk, and the mass-volume ratio of Chlamydomonas reinhardtii to liquid milk is 0.625 g - 25 g:250 mL, preferably 2.5 g - 5 g:250 mL, and the liquid milk is raw milk or fermented milk.
[0007] Chlamydomonas reinhardtii is added to dairy products, and the mass ratio of Chlamydomonas reinhardtii to lactose in dairy products is 1:4 - 5. The dairy products are selected from at least one of raw milk, milk powder or fermented milk.
[0008] The present invention also provides a dairy product for relieving lactose intolerance, comprising Chlamydomonas reinhardtii, liquid milk and / or milk powder. The mass ratio of Chlamydomonas reinhardtii to milk powder is 1:1 - 48, preferably 1:12 - 48; the mass-volume ratio of Chlamydomonas reinhardtii to liquid milk is 0.625 g - 25 g:250 mL, preferably 2.5 g - 5 g:250 mL, and the liquid milk is raw milk or fermented milk.
[0009] The dairy product for relieving lactose intolerance further comprises any one or more of vegetable powder (puree, juice), fruit powder (puree, juice), cereal powder, coffee powder.
[0010] The present invention adds Chlamydomonas reinhardtii to dairy products such as cow milk, which can effectively promote the decomposition of lactose in the human body, relieve lactose intolerance symptoms such as abdominal gurgling, borborygmus, abdominal colic, diarrhea, etc., and the improvement effect is remarkable. Moreover, Chlamydomonas reinhardtii has high-quality nutrients such as protein, polysaccharides, unsaturated fatty acids, vitamins, etc., and at the same time has high safety. Its addition will not only not damage the nutritional components of cow milk, but also improve the overall nutritional value of the product. In addition, compared with the existing specific probiotic preparations for improving lactose intolerance, the product prepared by the present invention has a higher cost performance. Detailed implementation methods
[0011] In the following examples, various processes and methods not described in detail are conventional methods well known in the art, and the raw materials used without indicating the source and specifications are commercially available conventional raw materials.
[0012] The Chlamydomonas reinhardtii used in the following examples: provided by Shanxi Touyun Biotechnology Co., Ltd., produced by Shanxi Touyun Biotechnology Co., Ltd., batch number 2024092601T. Sample properties: powder. Chlamydomonas reinhardtii product specifications: 280 g / can, quantity: 150 cans, storage method: placed in a sealed, light-proof, cool and dry place. Shelf life: 24 months. Cow milk: Mengniu Telunsu milk (100% raw cow milk); specification 250 mL / can; production batch number: 3R20241008BI0201:26.
[0013] Example 1
[0014] Add 2.5 g of Chlamydomonas reinhardtii to 250 mL of cow milk and stir well to obtain Chlamydomonas reinhardtii liquid milk. The mass-to-volume ratio of Chlamydomonas reinhardtii to cow milk is 1:100.
[0015] Example 2: Lactose Tolerance Experiment
[0016] I. Research Content
[0017] 1 Subjects and Methods
[0018] 1.1 Samples
[0019] The test sample is the product prepared in Example 1.
[0020] 1.2 Inclusion Criteria for Subjects:
[0021] 1.2.1 Males or females aged 18 - 65 years old;
[0022] 1.2.2 Self-reported lactose intolerance; experiencing indigestion after consuming regular cow milk;
[0023] 1.2.3 Voluntarily participating in the research and signing the informed consent form.
[0024] 1.3 Exclusion Criteria for Subjects:
[0025] 1.3.1 Those who are too weak to conduct the test and cannot eat orally;
[0026] 1.3.2 Those who have had acute gastrointestinal diseases within 30 days;
[0027] 1.3.3 Women who are pregnant, in the lactation period or planning to conceive;
[0028] 1.3.4 Subjects with severe systemic diseases such as cardiovascular, liver, kidney and hematopoietic systems;
[0029] 1.3.5 Known allergies to cow milk and dairy products;
[0030] 1.3.6 Immunodeficiency and any severe diseases diagnosed by doctors.
[0031] 1.4 Test Design and Grouping Requirements
[0032] A randomized, open-label, crossover design is adopted. The subjects are randomly divided into two groups according to age, and major factors affecting the results such as age, gender, lifestyle and eating habits are considered as much as possible for a balance test to ensure the comparability between groups. The number of valid data for each group of subjects after the test is not less than 50 cases. A 3-day washout period is accepted before the test. The crossover administration plan is as follows:
[0033]
[0034] Chlamydomonas reinhardtii + cow milk: single-dose consumption, 250 mL of cow milk + 2.5 g of Chlamydomonas reinhardtii each time
[0035] Cow milk: single-dose consumption, 250 mL of cow milk each time
[0036] 2 Observation indicators:
[0037] 2.1 Safety indicators (measured once before the trial)
[0038] General conditions (including mental state, sleep, diet, bowel movements, urine, blood pressure, etc.)
[0039] Routine blood, urine, and feces tests
[0040] Liver and kidney function tests
[0041] Chest X-ray, electrocardiogram, and abdominal B-ultrasound examinations
[0042] 2.2 Efficacy indicators
[0043] 2.2.1 Gastrointestinal symptom scores (abdominal rumbling, flatulence, bloating, abdominal pain, frequency of bowel movements, and fecal hardness) (1 h, 3 h, and 12 h after the trial)
[0044] 2.2.2 Urinary galactose detection (measured once before the trial and once 3 h after the trial)
[0045] 2.3 Efficacy judgment criteria:
[0046] (1) The scores of all six symptoms in the Chlamydomonas reinhardtii + cow milk group were consistently lower than those in the cow milk group after the trial.
[0047] (2) The urinary galactose concentration in the Chlamydomonas reinhardtii + cow milk group increased significantly 3 h before and after the trial.
[0048] 3 Data processing and result judgment
[0049] For self-control data, paired t-tests can be used. For comparing the means of two groups, unpaired t-tests are used. The latter requires a homogeneity of variance test. For data that do not follow a normal distribution or have unequal variances, appropriate variable transformations are performed. After meeting the requirements of normal distribution and equal variances, t-tests are performed on the transformed data. If the transformed data still do not meet the requirements of normal distribution and equal variances, t’-tests or rank sum tests are used instead. For data with equal variances but a large coefficient of variation (such as CV > 50%), rank sum tests are applied.
[0050] The scores of all six symptoms decreased after the trial of Chlamydomonas reinhardtii + cow milk. The scores of the six symptoms in the Chlamydomonas reinhardtii + cow milk group were consistently lower than those in the cow milk group after the trial, and the differences were significant. At the same time, the urinary galactose concentration in the Chlamydomonas reinhardtii + cow milk group increased significantly 3 h before and after the trial, and the increase was greater than that in the cow milk group before and after the trial. It can be determined that the test sample has a positive result in the human trial for relieving lactose intolerance.
[0051] II. Statistical Results
[0052] 1. Comparison of Balance
[0053] As can be seen from Table 1, before the trial, there were no significant differences in age, gender, urinary galactose, etc. between Trial Group 1 and Trial Group 2 (P>0.05), showing balanced comparability.
[0054] Table 1 Comparison of General Information and Efficacy Indicators between Two Groups before the Trial
[0055]
[0056] Comparison between groups before the trial: P>0.05
[0057] 2. Efficacy Indicators
[0058] 2.1 Intestinal Symptom Score
[0059] Table 2 Changes in Intestinal Symptom Scores (points) before and after the trial
[0060]
[0061]
[0062] Comparison between Trial Group 1 and Trial Group 2 at Visit 1 and Visit 2: #P<0.05 ##P<0.01 P<0.001
[0063] Comparison between the same group of subjects when taking Chlamydomonas reinhardtii + cow milk and when taking cow milk: □P<0.05, □□P<0.01 □□□P<0.001
[0064] As can be seen from Table 2, at Visit 1 and Visit 2, the scores of the six intestinal symptoms in the Chlamydomonas reinhardtii + cow milk group were consistently lower than those in the cow milk group at 1h, 3h, and 12h after the trial (P<0.05). In Trial Group 1 and Trial Group 2, the scores of the six intestinal symptoms in the Chlamydomonas reinhardtii + cow milk group were consistently lower than those in the cow milk group at 1h, 3h, and 12h after the trial (P<0.05).
[0065] Table 3 Changes in Intestinal Symptom Scores (points) before and after the trial
[0066]
[0067]
[0068] Comparison between groups: ##P<0.01 P<0.001
[0069] As can be seen from Table 3, for all the subjects in the whole group, the scores of the six intestinal symptoms were consistently lower in the group taking Chlamydomonas reinhardtii + cow milk than in the cow milk group at 1 h, 3 h, and 12 h after the trial diet (P < 0.001).
[0070] 2.2 Urinary galactose
[0071] At Visit 1 (Day 1), the subjects in Trial Group 1 took Chlamydomonas reinhardtii + cow milk, and those in Trial Group 2 took cow milk; at Visit 2 (Day 8), the subjects in Trial Group 1 took cow milk, and those in Trial Group 2 took Chlamydomonas reinhardtii + cow milk.
[0072] Table 4 Changes in urinary galactose (μg / mL)
[0073]
[0074] Comparison within the group ***P < 0.001
[0075] Comparison between Trial Group 1 and Trial Group 2 at Visit 1 and Visit 2 P < 0.001
[0076] For the same group of subjects, the difference between taking Chlamydomonas reinhardtii + cow milk and taking cow milk was □□□P < 0.001
[0077] As can be seen from Table 4, at Visit 1 and Visit 2, the urinary galactose concentrations in Trial Group 1 and Trial Group 2 were significantly higher at 3 h after the trial diet than before the trial diet (P < 0.001); the urinary galactose concentration at 3 h after taking Chlamydomonas reinhardtii + cow milk was significantly higher than that at 3 h after taking cow milk (P < 0.001); meanwhile, when the subjects took Chlamydomonas reinhardtii + cow milk, the rising amplitude of the urinary galactose concentration was significantly higher than that after only taking cow milk (P < 0.001). For the same group of subjects in Trial Group 1 and Trial Group 2, the urinary galactose concentration at 3 h after taking Chlamydomonas reinhardtii + cow milk was significantly higher than that at 3 h after taking cow milk (P < 0.001); meanwhile, after the subjects in Trial Group 1 and Trial Group 2 took Chlamydomonas reinhardtii + cow milk, the rising amplitude of the urinary galactose concentration was significantly higher than that after only taking cow milk (P < 0.001).
[0078] Table 5 Changes in urinary galactose (μg / mL)
[0079]
[0080] Comparison within the group between the group taking Chlamydomonas reinhardtii + cow milk and the group taking cow milk ***P < 0.001, comparison between groups P < 0.001
[0081] As shown in Table 5, urinary galactose concentrations were significantly higher 3 hours after the C. reinhardtii + milk and milk diets compared to those before the diets (P < 0.001). Urinary galactose concentrations were significantly higher 3 hours after the C. reinhardtii + milk diet than after the milk diet (P < 0.001). Furthermore, the increase in urinary galactose concentration after the C. reinhardtii + milk diet was significantly greater than after the milk diet alone (P < 0.001).
[0082] 3 Safety observation indicators
[0083] 3.1 General Condition
[0084] The subjects were interviewed about their mental state, sleep, diet, and bowel movements, and were classified into good, fair, and poor levels. As shown in Table 6, there was no significant difference between the trial group 1 and the trial group 2 (P>0.05).
[0085] Table 6 General physical examination items
[0086]
[0087] 3.2 Blood routine, urine routine, stool routine and blood biochemical indicators of the subjects before and after the tasting
[0088] As shown in Table 7, there was no significant difference in the blood biochemical test results between the trial group 1 and the trial group 2 before the trial (P>0.05).
[0089] Table 7 Changes in blood routine, urine routine, stool routine and blood biochemical indicators before the trial
[0090]
[0091] Before the tasting, all the above indicators were basically within the normal range.
[0092] 3.3 Chest X-ray, electrocardiogram, and abdominal ultrasound examination
[0093] No obvious abnormalities were found in chest X-ray, electrocardiogram and abdominal ultrasound examinations before the subjects' trial.
[0094] 3.4 Subject dropout rate
[0095] A total of 105 subjects were included, with 53 in the trial group and 52 in the control group. Two subjects in the trial group and one in the control group failed to return for follow-up examinations at the prescribed time, meeting the exclusion criteria. Valid subjects included 51 in the trial group and 51 in the control group. The dropout rates in the trial group and the control group were 3.8% and 1.9%, respectively.
[0096] 3.5 Adverse reaction observation
[0097] During the trial period, no adverse reactions or allergic reactions were observed in the subjects.
[0098] III. Summary
[0099] 1. Two control designs, i.e., self-control and between-group control, were adopted. Among 102 eligible subjects, 51 were in the test group and 51 were in the control group. At visit 1 (day 1), the subjects in test group 1 consumed Chlamydomonas reinhardtii + cow milk, and those in test group 2 consumed cow milk; at visit 2 (day 8), the subjects in test group 1 consumed cow milk, and those in test group 2 consumed Chlamydomonas reinhardtii + cow milk. A 3-day washout period was accepted before the trial.
[0100] Chlamydomonas reinhardtii + cow milk: consumed once, 250 mL of cow milk + 2.5 g of Chlamydomonas reinhardtii each time; cow milk: consumed once, 250 mL of cow milk each time.
[0101] 2. Result determination
[0102] 2.1 At visit 1 and visit 2, the scores of all six intestinal symptoms were consistently lower in the Chlamydomonas reinhardtii + cow milk group than in the cow milk group at 1 h, 3 h, and 12 h after consumption (P < 0.05). For the subjects in test group 1, test group 2, and the whole group, the scores of the six intestinal symptoms were consistently lower in the Chlamydomonas reinhardtii + cow milk group than in the cow milk group at 1 h, 3 h, and 12 h after consumption (P < 0.05).
[0103] 2.2 At visit 1 and visit 2, the urinary galactose concentrations in test group 1 and test group 2 were significantly higher than those before consumption at 3 h after consumption (P < 0.001); the urinary galactose concentration at 3 h after consuming Chlamydomonas reinhardtii + cow milk was significantly higher than that at 3 h after consuming cow milk (P < 0.001). Meanwhile, when the subjects consumed Chlamydomonas reinhardtii + cow milk, the increase in urinary galactose concentration was significantly higher than that after consuming only cow milk (P < 0.001). For the subjects in test group 1, test group 2, and the whole group, the urinary galactose concentrations at 3 h after consuming Chlamydomonas reinhardtii + cow milk and cow milk were significantly higher than those before consumption (P < 0.001); the urinary galactose concentration at 3 h after consuming Chlamydomonas reinhardtii + cow milk in test group 1, test group 2, and the whole group was significantly higher than that at 3 h after consuming cow milk (P < 0.001). Meanwhile, after consuming Chlamydomonas reinhardtii + cow milk, the increase in urinary galactose concentration was significantly higher than that after consuming only cow milk (P < 0.001). (An increase in urinary galactose concentration indicates that Chlamydomonas reinhardtii helps decompose lactose in cow milk into galactose)
[0104] 2.3 According to the determination criteria, the results showed that Chlamydomonas reinhardtii significantly alleviated lactose intolerance symptoms, and the human trial result was positive.
[0105] 3. No obvious abnormalities were found in the chest X-ray, electrocardiogram, and abdominal B-ultrasound examinations of the subjects before the trial. There were no significant differences in the test results of various blood routine and blood biochemical indexes between test group 1 and test group 2 before the trial.
[0106] 4. No adverse events related to the test samples occurred during the trial of Chlamydomonas reinhardtii + cow milk.
[0107] Example 3: Preparation of fruit and vegetable smoothies
[0108] 150 g of apples, 30 g of leaf - removed celery stalks, 1.25 g of Chlamydomonas reinhardtii, 500 ml of water, and 60 g of milk powder are added to a blender and crushed evenly to obtain the product.
[0109] Example 4: Preparation of banana smoothies
[0110] 120 g of bananas, 3 g of Chlamydomonas reinhardtii, and 1200 ml of raw cow milk are crushed in a blender.
[0111] Example 5: Preparation of cucumber smoothies
[0112] 100 g of cucumbers, 6 g of Chlamydomonas reinhardtii, and 60 ml of raw cow milk are crushed in a blender.
[0113] Example 6: Preparation of milk powder
[0114] 10 g of banana powder, 3 g of Chlamydomonas reinhardtii, and 36 g of whole - milk powder are mixed evenly to obtain the product.
[0115] Example 7: Preparation of milk powder
[0116] 3 g of Chlamydomonas reinhardtii, 3 g of whole - milk powder, 2 g of banana powder, and 2 g of mango powder are mixed evenly to obtain the product.
[0117] Verified by experiments, the products prepared in Examples 3 - 7 can effectively relieve lactose intolerance symptoms.
[0118] The above description of the examples is for the convenience of those of ordinary skill in the art to understand and use the invention, and is not intended to limit the present invention. Any partial changes to the formula and process based on this should be within the protection scope of the present invention.
Claims
1. Application of Chlamydomonas reinhardtii in preparing products for relieving lactose intolerance.
2. The application according to claim 1, characterized in that, Add Chlamydomonas reinhardtii to milk powder, and the mass ratio of Chlamydomonas reinhardtii to milk powder is 1:1 - 48.
3. The application according to claim 1, characterized in that, Add Chlamydomonas reinhardtii to liquid milk, and the mass - volume ratio of Chlamydomonas reinhardtii to liquid milk is 0.625 g - 25 g:250 mL.
4. The application according to claim 3, characterized in that, The liquid milk is raw milk or fermented milk.
5. The application according to claim 1, characterized in that, Add Chlamydomonas reinhardtii to dairy products, and the mass ratio of Chlamydomonas reinhardtii to lactose in dairy products is 1:4 - 5.
6. The application according to claim 5, characterized in that, The dairy products are selected from at least one of raw milk, milk powder or fermented milk.
7. A dairy product for relieving lactose intolerance, characterized in that, It includes Chlamydomonas reinhardtii, liquid milk and / or milk powder.
8. The dairy product for alleviating lactose intolerance according to claim 7, characterized in that, It also includes any one or more of fruit powder, vegetable powder, cereal powder, coffee powder.
9. The dairy product for alleviating lactose intolerance according to claim 7, characterized in that, The mass ratio of Chlamydomonas reinhardtii to milk powder is 1:1 - 48, and the mass - volume ratio of Chlamydomonas reinhardtii to liquid milk is 0.625 g - 25 g:250 mL.
10. The dairy product for relieving lactose intolerance according to claim 9, characterized in that, The mass ratio of Chlamydomonas reinhardtii to milk powder is 1:12 - 48, and the mass - volume ratio of Chlamydomonas reinhardtii to liquid milk is 2.5 g - 5 g:250 mL.