Pea starch-polyphenol compound as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of functional foods and biological medicines, and particularly relates to a pea starch-polyphenol compound as well as a preparation method and application thereof. The raw materials of the pea starch-polyphenol compound comprise the following components in parts by weight: 0.8 to 1.2 parts of pea starch and 0.05 to 0.15 part of polyphenol; the polyphenol comprises at least one of the following components: quercetin, gallic acid and procyanidine. According to the invention, the pea starch is compounded with three polyphenols with different polarities, namely anthocyanin, gallic acid and quercetin, so that the pea starch-quercetin compound shows the most excellent performance: the content of resistant starch can be remarkably increased, and a V-shaped crystal structure is formed; the polypeptide disclosed by the invention shows good blood sugar regulation and intestinal flora regulation functions in vitro and in vivo, can be used for developing functional foods with low glycemic index, assists in blood sugar management of patients with type 2 diabetes, and provides an important basis for developing functional foods and medicines.

Description

Technical Field

[0001] The invention belongs to the technical field of functional food and biomedicine, and particularly relates to a pea starch-polyphenol complex and a preparation method and application thereof. Background Art

[0002] Diabetes is a chronic disease characterized by hyperglycemia, caused by absolute or relative insulin deficiency and utilization disorders. The disease is mainly divided into three types: type 1, type 2 and gestational diabetes. The incidence of type 2 diabetes continues to rise, which is closely related to the rapid increase in postprandial blood sugar caused by a high-starch diet. Natural starch has a high proportion of rapidly digestible starch (RDS) and is easily broken down into glucose by α-amylase, while the content of resistant starch (RS) is usually low, which makes it difficult to meet the needs of blood sugar regulation. At present, the RS content can be increased through physical or chemical modifications (such as cross-linking and esterification), but these methods are often complex or have safety issues.

[0003] Based on absorption rate and digestibility, starch is divided into resistant starch (RS), slowly digestible starch (SDS) and rapidly digestible starch (RDS). RDS is characterized by rapid digestion and absorption within 20 minutes, resulting in a rapid rise in blood sugar levels. In contrast, SDS is digested and absorbed within 20 to 120 minutes, providing gradually released energy and stabilizing postprandial blood sugar levels. RS contains components that are not digested and absorbed within more than 120 minutes, which promotes slow absorption in the gastrointestinal tract and helps lower postprandial blood sugar levels. Therefore, RS is considered to be the most suitable for regulating blood sugar fluctuations. At present, the resistant starch content of natural pea starch is low (about 10.8%), and traditional modification methods may destroy its nutritional properties. Existing complexes often find it difficult to achieve high digestibility and intestinal flora regulation functions at the same time. Therefore, it is particularly important to provide a method that increases the resistant starch content of natural pea starch and can achieve high digestibility and intestinal flora regulation functions. Summary of the Invention

[0004] The present invention aims to provide a pea starch-polyphenol complex and its preparation method and application. The pea starch-polyphenol complex of the present invention exhibits good blood sugar regulation and intestinal flora regulation functions both in vitro and in vivo.

[0005] The present invention provides a pea starch-polyphenol complex, wherein the raw materials of the pea starch-polyphenol complex include the following components in parts by weight: 0.8 to 1.2 parts of pea starch and 0.05 to 0.15 parts of polyphenol;

[0006] The polyphenols include at least one of quercetin, gallic acid, and proanthocyanidins.

[0007] The present invention also provides a method for preparing the above-mentioned pea starch-polyphenol complex, comprising the following steps:

[0008] Pea starch and polyphenols are mixed and dissolved in an ethanol solution to obtain a solution mixture, and the solution mixture is centrifuged and freeze-dried to obtain the pea starch-polyphenol complex.

[0009] As a preferred solution, the volume concentration of the ethanol solution is 25% to 35%.

[0010] As a preferred embodiment, the centrifugation is divided into two centrifugations, the first centrifugation is performed at a speed of 3000 to 5000 rpm and the time is 8 to 12 minutes;

[0011] The second centrifugation is performed at a speed of 11,000 to 13,000 rpm and for 10 to 20 minutes.

[0012] The present invention also provides the use of the pea starch-polyphenol complex in preparing functional foods and / or medicines for regulating intestinal flora and / or maintaining healthy blood sugar levels.

[0013] The present invention also provides a functional food for regulating intestinal flora and / or maintaining healthy blood sugar levels, wherein the active ingredient of the functional food comprises the pea starch-polyphenol complex described above;

[0014] The pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the functional food.

[0015] The present invention also provides a drug for regulating intestinal flora and / or maintaining healthy blood sugar levels, wherein the active ingredient of the drug comprises the pea starch-polyphenol complex described above;

[0016] The pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the medicine.

[0017] As a preferred embodiment, the dosage of the drug is: the daily intake of the pea starch-polyphenol complex is 0.1 to 5 g / kg.

[0018] As a preferred embodiment, the drug further comprises a pharmaceutically acceptable excipient or carrier; the drug preparation forms include tablets, pills and powders.

[0019] Beneficial effects: The present invention belongs to the field of functional foods and biomedicine technology, and specifically relates to a pea starch-polyphenol complex, its preparation method, and application. The raw materials of the pea starch-polyphenol complex include the following components in parts by weight: 0.8-1.2 parts of pea starch and 0.05-0.15 parts of polyphenols; the polyphenols include at least one of the following: quercetin, gallic acid, and proanthocyanidins. The present invention combines pea starch with three different polar polyphenols: anthocyanidins, gallic acid, and quercetin. The relationship between the V-shaped crystal structure formed after the polyphenols of different polarities (quercetin, gallic acid, proanthocyanidins) are combined with pea starch and their digestive properties is revealed. It is found that the quercetin-pea starch complex exhibits the best performance: it can significantly increase its resistant starch content and form a V-shaped crystal structure. It also exhibits good blood sugar regulation and intestinal flora regulation functions both in vitro and in vivo. It can be used to develop functional foods with a low glycemic index to assist in blood sugar management in patients with type 2 diabetes, providing an important basis for the development of functional foods and drugs. This invention confirms for the first time that the pea starch-quercetin complex can simultaneously achieve the dual effects of blood sugar regulation and intestinal flora regulation, and through in vitro digestion experiments and zebrafish models, it is confirmed that the pea starch-polyphenol complex has significant anti-digestive properties and blood sugar regulation function. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments are briefly introduced below.

[0021] Figure 1 The crystal structure characteristics of the pea starch-polyphenol complex in Example 2: X-ray diffraction patterns showed that all complexes exhibited a V-type crystal structure characteristic peak; crystallinity analysis showed that the PS-QC complex had the lowest crystallinity (5.7%); n = 3, data are expressed as mean ± SEM;

[0022] Figure 2 The surface morphology of the pea starch-polyphenol composite in Example 2: Scanning electron microscope image (1000×) shows that pure PS pea starch presents oval particles; the surface of the PS-QC composite is smooth; the surface of the PS-GA composite is rough; and the PS-PC composite has no obvious morphological changes;

[0023] Figure 3 Infrared spectrum analysis of the pea starch-polyphenol complex in Example 2: FT-IR spectrum shows: 3000~3600cm -1 PS-QC showed blue shift within the range; 1047 / 1022cm -1 The change in the ratio indicates an increase in the number of intermolecular hydrogen bonds, n = 3;

[0024] Figure 4The changes in blood glucose levels of zebrafish in Example 4: blood glucose concentrations of zebrafish after feeding different complexes: control group 0.1167 mmol / L; PS group 0.2322 mmol / L; PS-QC group 0.1367 mmol / L; PS-GA group 0.1332 mmol / L; PS-PC group 0.1882 mmol / L; n = 20, *** indicates p < 0.001 compared with the PS group;

[0025] Figure 5 This is the α-diversity analysis of the zebrafish intestinal flora in Example 5: A is the Chao1 index; B is the Ace index; C is the Shannon index; D is the Simpson index; the PS-QC group has the highest species richness; n = 3;

[0026] Figure 6 β-diversity analysis of zebrafish intestinal flora in Example 5: Principal coordinate analysis (PCoA) showed differences in microbial community distribution among the groups, with the PS-GA group being closest to the control group, n = 3;

[0027] Figure 7 The composition of the zebrafish intestinal flora in Example 5: A is a heat map of relative abundance at the genus level; B is a heat map of relative abundance at the phylum level, showing that the abundance of Proteobacteria was significantly reduced in the PS-QC group, n=3;

[0028] Figure 8 Analysis of differential bacterial communities for LEfSe in Example 5: LDA value distribution showed characteristic differential bacterial communities in each group, with a significant increase in Actinobacteria in the PS-QC group (n=3). DETAILED DESCRIPTION

[0029] The present invention provides a pea starch-polyphenol complex. The raw materials of the pea starch-polyphenol complex include the following components in parts by weight: 0.8-1.2 parts pea starch and 0.05-0.15 parts polyphenol; the polyphenol includes at least one of the following: quercetin, gallic acid, and proanthocyanidins. In a specific embodiment, the pea starch content can be 0.8, 0.9, 1.0, 1.1, or 1.2 parts by weight, or any value in between. In a specific embodiment, the polyphenol content can be 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14, or 0.15 parts by weight, or any value in between.

[0030] As a specific embodiment, pea starch is abbreviated as PS, quercetin is abbreviated as QC, gallic acid is abbreviated as GA, proanthocyanidins are abbreviated as PC, pea starch-quercetin complex is abbreviated as PS-QC, pea starch-gallic acid complex is abbreviated as PS-GA, and pea starch-proanthocyanidins complex is abbreviated as PS-PC.

[0031] As a specific embodiment, the pea starch-polyphenol complex has a significantly higher solubility than pure pea starch at 90°C; a lower swelling capacity than pure pea starch at 50-60°C; and improved freeze-thaw stability, with the water extraction rate reduced from 50.35% to 37.33% (PS-QC complex). As a specific embodiment, the polyphenols bind to pea starch through hydrophobic interactions or hydrogen bonds to form a non-inclusion complex, which is used to delay starch digestion and regulate intestinal microbial homeostasis.

[0032] The present invention also provides a method for preparing the aforementioned pea starch-polyphenol complex, comprising the steps of: mixing pea starch and polyphenols, dissolving the mixture in an ethanol solution to obtain a solution mixture, centrifuging the solution mixture, and freeze-drying the mixture to obtain the pea starch-polyphenol complex. In a specific embodiment, the volume concentration of the ethanol solution is 25% to 35%. The centrifugation is performed in two steps, the first centrifugation being performed at a speed of 3,000 to 5,000 rpm for 8 to 12 minutes, and the second centrifugation being performed at a speed of 11,000 to 13,000 rpm for 10 to 20 minutes. In a specific embodiment, the volume concentration of the ethanol solution can be 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, or any value between these two values. As a specific embodiment, the speed of the first centrifugation can be 3000rpm, 3200rpm, 3300rpm, 3400rpm, 3500rpm, 3600rpm, 3700rpm, 3800rpm, 3900rpm, 4000rpm, 4100rpm, 4200rpm, 4300rpm, 4400rpm, 4500rpm, 4600rpm, 4700rpm, 4800rpm, 4900rpm and 5000rpm and a value between any two numerical values. As a specific embodiment, the time of the first centrifugation is 8min, 9min, 10min, 11min and 12min and a value between any two numerical values. The second centrifugation speed can be 11000 rpm, 11200 rpm, 11300 rpm, 11400 rpm, 11500 rpm, 11600 rpm, 11700 rpm, 11800 rpm, 11900 rpm, 12000 rpm, 12100 rpm, 12200 rpm, 12300 rpm, 12400 rpm, 12500 rpm, 12600 rpm, 12700 rpm, 12800 rpm, 12900 rpm and 13000 rpm, or any value between any two values. As a specific embodiment, the second centrifugation time is 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min and 20 min, or any value between any two values. After the two centrifugations, unbound polyphenols are removed.

[0033] As a specific embodiment, the yields of the three pea starch-polyphenol complexes prepared by the method of the present invention are all above 85%, among which the yield of the PS-QC complex is the highest (88.3±1.2%). As a specific embodiment, all complexes show characteristic peaks of V-type crystal structure, among which the PS-QC complex shows a new characteristic peak at 27.3° and a crystallinity of 5.7%. As a specific embodiment, pure pea starch presents oval particles; the surface of the PS-QC complex is smooth; the surface of the PS-GA complex is rough; and the PS-PC complex has no obvious morphological changes, indicating that the addition of polyphenols changes the starch morphology. As a specific embodiment, 3000-3600 cm -1 PS-QC showed blue shift within the range; 1047 / 1022cm -1 The change in the ratio indicates an increase in the number of intermolecular hydrogen bonds, indicating that the addition of polyphenols changes the hydrogen bonding between starch molecules and shifts the characteristic peaks.

[0034] The present invention also provides the use of the pea starch-polyphenol complex in preparing functional foods and / or medicines for regulating intestinal flora and / or maintaining healthy blood sugar levels.

[0035] The present invention also provides a functional food for regulating intestinal flora and / or maintaining healthy blood sugar levels, wherein the active ingredient of the functional food comprises the above-mentioned pea starch-polyphenol complex; the pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the functional food. As a specific embodiment, the pea starch-polyphenol complex can account for 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% and 50% of the total weight of the functional food, as well as values between any two values.

[0036] The present invention also provides a drug for regulating intestinal flora and / or maintaining healthy blood sugar levels, wherein the active ingredient of the drug comprises the above-mentioned pea starch-polyphenol complex; the pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the drug. As a specific embodiment, the pea starch-polyphenol complex can account for 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% and 50% of the total weight of the drug, as well as values between any two values.

[0037] The dosage of the drug of the present invention is: the daily intake of the pea starch-polyphenol complex is 0.1 to 5 g / kg. The drug also includes a pharmaceutically acceptable excipient or carrier; the drug preparation forms include tablets, pills and powders. As a specific embodiment, the daily intake of the pea starch-polyphenol complex can be 0.1 g / kg, 0.2 g / kg, 0.3 g / kg, 0.4 g / kg, 0.5 g / kg, 0.6 g / kg, 0.7 g / kg, 0.8 g / kg, 0.9 g / kg, 1.0 g / kg, 1.1 g / kg, 1.2 g / kg, 1.3 g / kg, 1.4 g / kg, 1.5 g / kg, 1.6 g / kg, 1.7 g / kg, 1.8 g / kg, 1.9 g / kg, 2.0 g / kg, 2.1 g / kg, 2.2 g / kg, 2.3 g / kg, 2.4 g / kg g / kg, 4.7g / kg, 4.8g / kg, 4.9g / kg and 5.0g / kg and values between any two values.

[0038] As a specific embodiment, the pea starch-polyphenol complex has a resistant starch (RS) content of ≥14.84% and a rapidly digestible starch (RDS) content of ≤66.93%. The order of inhibition of α-amylase activity is pea starch-quercetin > pea starch-anthocyanidin > pea starch-gallic acid. The PS-QC complex has the highest RS content (17.62%) and an α-amylase inhibition rate of 52.40%. As a specific embodiment, zebrafish blood glucose levels after feeding different complexes were: 0.1167 mmol / L in the control group; 0.2322 mmol / L in the PS group; 0.1367 mmol / L in the PS-QC group; 0.1332 mmol / L in the PS-GA group; and 0.1882 mmol / L in the PS-PC group. This indicates that the PS-QC group (0.1367 mmol / L) had significantly lower blood glucose levels than the pure pea starch group (0.2322 mmol / L). As a specific embodiment, the intake of polyphenol-pea starch complex increases the abundance of Actinobacteria in the intestine and reduces the abundance of harmful intestinal bacteria, including Proteobacteria and Firmicutes. Polyphenols can slow the metabolism of pea starch by inhibiting α-amylase activity and regulating the composition of intestinal flora.

[0039] To further illustrate the present invention, a pea starch-polyphenol composite provided by the present invention, its preparation method and application are described in detail below with reference to the following examples, but they should not be construed as limiting the scope of protection of the present invention.

[0040] Unless otherwise specified, the present invention has no special requirements for the raw materials, and commercially available products known to those skilled in the art can be used.

[0041] Example 1 Preparation of pea starch-polyphenol complex

[0042] In this study, pea starch and polyphenols were mixed in a 1:0.1 weight ratio using a solvent blending method. The mixture was dissolved in 30% ethanol and centrifuged at 4000 rpm for 10 minutes and 12000 rpm for 15 minutes to remove unbound polyphenols. The resulting pea starch-polyphenol complexes were freeze-dried. Pea starch-quercetin complex (PS-QC), pea starch-gallic acid complex (PS-GA), and pea starch-proanthocyanidin complex (PS-PC) were prepared. The yields of all three complexes exceeded 85%, with the PS-QC complex yielding the highest yield (88.3 ± 1.2%).

[0043] Example 2 Structural Characterization of Pea Starch-Polyphenol Complex

[0044] Experimental samples: pea starch-quercetin complex (PS-QC), pea starch-gallic acid complex (PS-GA) and pea starch-proanthocyanidin complex (PS-PC) prepared in Example 1, with pea starch (PS) as the control.

[0045] The crystal structure of the complex was analyzed by X-ray diffractometer (XRD) under the following test conditions: CuKα radiation, 40 kV voltage, 40 mA current, scanning range 5-60°, step size 0.02°. Each sample was repeated 3 times. Figure 1 As shown in the figure, all the composites showed characteristic peaks of V-type crystal structure, among which the PS-QC composite showed a new characteristic peak at 27.3°, indicating that the PS-QC composite had the lowest crystallinity of 5.7%.

[0046] After spraying a gold film (10 nm) on the test sample under vacuum conditions, the microscopic morphology of the sample was observed using a scanning electron microscope. Figure 2 As shown in the figure, pure pea starch presents oval particles; the PS-QC composite has a smooth surface; the PS-GA composite has a rough surface; and the PS-PC composite has no obvious morphological changes, indicating that the addition of polyphenols changes the starch morphology.

[0047] Take an appropriate amount of sample powder, grind it thoroughly with potassium bromide, mix it evenly, and press it into particles. Use an infrared spectrometer to scan the particles in the range of 4000-400 cm -1 , scanned 32 times in total, and analyzed the infrared spectrum of the sample. Each sample was repeated 3 times. The results are as follows Figure 3 As shown, 3000~3600cm -1 PS-QC showed blue shift within the range; 1047 / 1022cm -1 The change in the ratio indicates an increase in the number of hydrogen bonds between molecules, indicating that the addition of polyphenols changes the hydrogen bonding between starch molecules, causing the characteristic peak to shift.

[0048] Example 3 In vitro digestibility of pea starch-polyphenol complex

[0049] Experimental samples: pea starch-quercetin complex (PS-QC), pea starch-gallic acid complex (PS-GA) and pea starch-proanthocyanidin complex (PS-PC) prepared in Example 1, with pea starch (PS) as the control.

[0050] The digestibility of the complex was evaluated using an in vitro simulated digestion model. A 200 mg sample was added to 20 mL of acetate buffer (pH 5.5). A mixed enzyme solution (pancreatic α-amylase: saccharifying enzyme = 20:13) was added to the sample in a 37°C water bath. The absorbance at 510 nm was measured at 0 min, 20 min, and 120 min, and the contents of (1) rapidly digestible starch (RDS), (2) slowly digestible starch (SDS), and (3) resistant starch (RS) were calculated according to the following formulas.

[0051]

[0052] In the calculation, G 20 Represents the amount of glucose in the supernatant after 20 minutes of enzymatic hydrolysis (mg). The concentration of free glucose in starch before enzyme treatment is expressed as FG (mg). 120 is the amount of glucose in the supernatant after 120 minutes of enzymatic hydrolysis (mg). The symbol TS represents the total starch content of the sample (mg). As shown in Table 1, the PS-QC complex had the highest RS content (17.62%) and an α-amylase inhibition rate of 52.40%.

[0053] Table 1 In vitro digestibility of pea starch-polyphenol complex

[0054] Sample RDS / % SDS / % RS / % PS <![CDATA[76.70±0.98 a ]]> <![CDATA[12.50±1.65 b ]]> <![CDATA[10.80±1.16 c ]]> PS-QC <![CDATA[65.85±1.44 b ]]> <![CDATA[16.53±2.57 ab ]]> <![CDATA[17.62±1.35 a ]]> PS-GA <![CDATA[66.93±1.40 b ]]> <![CDATA[18.23±1.34 a ]]> <![CDATA[14.84±0.12 b ]]> PS-PC <![CDATA[65.10±1.26 b ]]> <![CDATA[18.23±0.90 a ]]> <![CDATA[16.65±0.35 ab ]]>

[0055] Note: n=3, data are expressed as mean ± SEM, analyzed by one-way ANOVA and Turkey's multiple comparison test. Different letters indicate significant differences.

[0056] Example 4 Effect of Pea Starch-Polyphenol Complex on Zebrafish Blood Glucose

[0057] Experimental samples: pea starch (PS), quercetin (QC), gallic acid (GA), proanthocyanidins (PC), pea starch-quercetin complex (PS-QC) prepared in Example 1, pea starch-gallic acid complex (PS-GA) and pea starch-proanthocyanidins complex (PS-PC), with the control group fed with feed without the complex.

[0058] Five-day-old zebrafish juveniles (n=20 / group) were fed with feed containing different complexes (10 mg / g) for 10 days, and their postprandial blood glucose levels were measured. Figure 4As shown, the blood glucose levels of zebrafish after feeding different compounds were: 0.1167 mmol / L in the control group; 0.2322 mmol / L in the PS group; 0.1367 mmol / L in the PS-QC group; 0.1332 mmol / L in the PS-GA group; and 0.1882 mmol / L in the PS-PC group. This indicates that the blood glucose level in the PS-QC group (0.1367 mmol / L) was significantly lower than that in the pure pea starch group (0.2322 mmol / L) (p < 0.001).

[0059] Example 5 Effect of pea starch-polyphenol complex on zebrafish intestinal flora

[0060] Experimental samples: quercetin-pea starch complex (PS-QC), gallic acid-pea starch complex (PS-GA) and proanthocyanidin-pea starch complex (PS-PC) prepared in the examples, with pea starch PS as a control.

[0061] After zebrafish larvae were treated with pea starch-polyphenol complex for 3 days, the changes in intestinal flora were determined using 16S assay. Figure 5-8 As shown, the intake of polyphenol-pea starch complex reduced the abundance of harmful gut bacteria, including Proteobacteria and Firmicutes. Polyphenols may delay the metabolism of pea starch by inhibiting α-amylase activity and regulating the composition of the gut microbiota.

[0062] It can be seen that the present invention, by combining pea starch with three different polar polyphenols, anthocyanins, gallic acid and quercetin, found that the quercetin-pea starch complex exhibits the most excellent performance: it can significantly increase its resistant starch content and form a V-shaped crystal structure, and exhibit good blood sugar regulation and intestinal flora regulation functions both in vitro and in vivo. It can be used to develop functional foods with a low glycemic index, assist in blood sugar management in patients with type 2 diabetes, and provide an important basis for the development of functional foods and drugs.

[0063] Although the above embodiment provides a detailed description of the present invention, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present invention.

Claims

1. A pea starch-polyphenol complex, characterized in that: The raw materials of the pea starch-polyphenol complex include the following components in parts by weight: 0.8-1.2 parts pea starch and 0.05-0.15 parts polyphenols; The polyphenols include at least one of quercetin, gallic acid, and proanthocyanidins.

2. The method for preparing the pea starch-polyphenol complex according to claim 1, characterized in that: The following steps are involved: Pea starch and polyphenols are mixed and dissolved in an ethanol solution to obtain a solution mixture, and the solution mixture is centrifuged and freeze-dried to obtain the pea starch-polyphenol complex.

3. The preparation method according to claim 2, characterized in that The volume concentration of the ethanol solution is 25% to 35%.

4. The preparation method according to claim 2, characterized in that The centrifugation is divided into two steps, the first step is performed at a speed of 3000 to 5000 rpm and a time of 8 to 12 minutes; The second centrifugation is performed at a speed of 11,000 to 13,000 rpm and for 10 to 20 minutes.

5. Use of the pea starch-polyphenol complex according to claim 1 or the pea starch-polyphenol complex obtained by the preparation method according to any one of claims 2 to 4 in the preparation of functional foods and / or medicines for regulating intestinal flora and / or maintaining healthy blood sugar levels.

6. A functional food for regulating intestinal flora and / or maintaining healthy blood sugar levels, characterized in that: The active ingredient of the functional food comprises the pea starch-polyphenol complex according to claim 1 or the pea starch-polyphenol complex obtained by the preparation method according to any one of claims 2 to 4; The pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the functional food.

7. A drug for regulating intestinal flora and / or maintaining healthy blood sugar levels, characterized in that: The active ingredient of the medicine comprises the pea starch-polyphenol complex according to claim 1 or the pea starch-polyphenol complex obtained by the preparation method according to any one of claims 2 to 4; The pea starch-polyphenol complex accounts for 1% to 50% of the total weight of the medicine.

8. The drug according to claim 7, characterized in that The dosage of the medicine is as follows: the daily dosage of the pea starch-polyphenol complex is 0.1-5 g / kg.

9. The drug according to claim 7 or 8, characterized in that The drug further includes a pharmaceutically acceptable excipient or carrier.

10. The drug according to claim 7 or 8, characterized in that The pharmaceutical preparations include tablets, pills and powders.

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