Sugar control composition with targeted inhibition function and application of sugar control composition in health care products, special meals or nutritional meals

Abstract

The invention provides a sugar control composition with a targeted inhibition function and application of the sugar control composition in health care products, special meals or nutritional meals, and belongs to the technical field of functional foods or health care products. The invention provides a sugar control composition. Comprising chia seeds, polydextrose, isomaltooligosacharide, konjac powder, oat beta glucan, xylooligosaccharide, inulin, green coffee powder, a white kidney bean extract, fermented soybean powder, mulberry leaf and bitter gourd powder, citric acid, sodium citrate, stevioside, white peach concentrated juice, lemon concentrated juice, lime concentrated juice, passion flower concentrated juice, apple concentrated juice and potassium sorbate. The invention also provides a preparation method of the sugar-controlling composition and application of the sugar-controlling composition in preparation of medicines, health-care products, special meals or nutritional meals, and provides a special meal suitable for diabetics to eat. The sugar control composition and the special meal prepared from the sugar control composition can inhibit the biological activity of DPP-IV (peptidase IV) in a targeted mode, and the remarkable sugar control effect is achieved.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional foods or health products, and specifically relates to a sugar-controlling composition with targeted inhibition function and its application in health products, special meals or nutritious meals. Background Art

[0002] In recent years, the incidence of diabetes, particularly type 2 diabetes, has been increasing year by year due to changes in lifestyle and diet, as well as a lack of exercise. Diabetes not only poses serious health risks to patients but also places a significant medical burden on society. Consequently, effectively controlling and managing blood sugar levels has become a key issue in diabetes treatment and health management.

[0003] Diabetes control relies primarily on improving insulin secretion, enhancing insulin's effects, inhibiting sugar absorption, and improving the body's glucose metabolism. Currently, many medications for blood sugar control are available on the market, including insulin secretion enhancers. However, these medications often have side effects or may lead to drug resistance with long-term use, and compliance among diabetic patients is low. Therefore, for diabetic patients, finding a method that can effectively control blood sugar levels while minimizing side effects is crucial.

[0004] In addition, with the popularization of the concept of health management, more and more consumers and patients have begun to pay attention to the use of health products or special diets to assist in controlling blood sugar. By taking some natural ingredients or functional ingredients with sugar-control effects, it can not only play a certain preventive role, but also relieve diabetes symptoms and improve the quality of life. Some plant extracts, natural medicinal ingredients and certain chemical ingredients have been found to have certain sugar-control effects. They can help to stabilize blood sugar control through different mechanisms of action, such as delaying the digestion and absorption of carbohydrates, promoting insulin secretion, and improving insulin sensitivity. However, the use of these ingredients alone often has limited effects and sometimes brings side effects. Against this background, the research and development of sugar-control compositions has emerged, but at present, there is still a lack of a sugar-control composition that can comprehensively regulate blood sugar levels, reduce blood sugar fluctuations, and has good safety and is easy to use in daily life. Summary of the Invention

[0005] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide a sugar-control composition that can target and inhibit the biological activity of DPP-IV (peptidase IV) and has a significant sugar-control effect.

[0006] The present invention also aims to provide a preparation method of the above-mentioned sugar-controlling composition and its application in medicines, health products, special meals or nutritional diets.

[0007] The present invention also aims to provide a special meal suitable for diabetic patients and having a significant blood sugar control effect.

[0008] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0009] The invention provides a sugar-control composition, which comprises, by mass, 2-8 parts of chia seeds, 1-5 parts of polydextrose, 1-5 parts of isomaltooligosaccharide, 1-5 parts of konjac flour, 1-5 parts of oat beta-glucan, 1-4 parts of xylo-oligosaccharide, 3-9 parts of inulin, 2-8 parts of green coffee powder, 2-15 parts of white kidney bean extract, 3-10 parts of light fermented black bean powder, 1-6 parts of mulberry leaf and bitter melon powder, 0.05-0.5 parts of citric acid, 0.01-0.5 parts of sodium citrate, 0.1-1 parts of steviol glycosides, 0.5-5 parts of white peach concentrated juice, 0.5-5 parts of lemon concentrated juice, 0.5-5 parts of lime concentrated juice, 0.5-5 parts of passion fruit concentrated juice, 0.5-5 parts of apple concentrated juice and 0.001-0.2 parts of potassium sorbate.

[0010] Preferably, the preparation method of the white kidney bean extract comprises the following steps: mixing white kidney bean powder with water, extracting with slit triple-frequency ultrasound to obtain an extract, centrifuging the extract, and freeze-drying to obtain the white kidney bean extract; the ultrasonic frequency of the slit triple-frequency ultrasound is 20kHz, 30kHz and 60kHz.

[0011] Preferably, the ratio of the white kidney bean powder to water is 1 g: (2-4) mL.

[0012] Preferably, the slit triple-frequency ultrasound operates at 20kHz for 3s, 30kHz for 3s, 60kHz for 3s, and pauses for 3s for one treatment cycle, and the total ultrasonic treatment time is 30 to 40 minutes.

[0013] Preferably, the centrifugal force of the centrifugation is 3000-6000 g, and the centrifugation time is 5-15 min.

[0014] The present invention also provides a method for preparing the above-mentioned sugar-controlling composition, comprising the following steps:

[0015] (1) polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylooligosaccharide are mixed and dissolved in water to obtain component A;

[0016] (2) Inulin, green coffee powder, white kidney bean extract, light fermented black bean powder, mulberry leaf bitter melon powder and chia seeds are mixed with water respectively, and then added to component A in sequence to obtain component B;

[0017] (3) citric acid, sodium citrate, steviol glycosides and potassium sorbate are mixed and dissolved in water to obtain component C;

[0018] (4) Mix component B and component C, then add white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate and apple juice concentrate and mix well.

[0019] Preferably, the temperature of water in step (2) is 75-100°C.

[0020] The present invention also provides the use of the above-mentioned sugar-control composition in the preparation of products for maintaining healthy blood sugar levels.

[0021] Preferably, the products include medicines, health products, special meals or nutritional meals.

[0022] The present invention also provides a special meal comprising the above-mentioned sugar-control composition.

[0023] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0024] The present invention specifically adds inulin, green coffee powder, white kidney bean extract, and light fermented black bean powder to obtain a sugar-control composition that can achieve a synergistic effect of multiple components, can target and inhibit the biological activity of DPP-IV (peptidase IV), thereby effectively lowering postprandial blood sugar levels, exerting a significant sugar-control effect, and is safe and has no side effects. It can be widely used in the preparation of diabetes treatment drugs, diabetes auxiliary health products, or dietary (special dietary) products for diabetic patients, so as to better meet the health management needs of diabetic patients and high-risk groups. DETAILED DESCRIPTION

[0025] The present invention provides a sugar control composition, which comprises, by mass, 2 to 8 parts of chia seeds, 1 to 5 parts of polydextrose, 1 to 5 parts of isomaltooligosaccharide, 1 to 5 parts of konjac flour, 1 to 5 parts of oat beta-glucan, 1 to 4 parts of xylo-oligosaccharide, 3 to 9 parts of inulin, 2 to 9 parts of green coffee powder, 2 to 15 parts of white kidney bean extract, 3 to 10 parts of light fermented black bean powder, 1 to 6 parts of mulberry leaf and bitter melon powder, 0.05 to 0.5 parts of citric acid, 0.01 to 0.5 parts of sodium citrate, 0.1 to 1 parts of steviol glycosides, 0.5 to 5 parts of white peach concentrate juice, 0.5 to 5 parts of lemon concentrate juice, 0.5 to 5 parts of lime concentrate juice, 0.5 to 5 parts of passion fruit concentrate juice, 0.5 to 5 parts of apple concentrate juice, and 0.001 to 0.2 parts of potassium sorbate. In the present invention, except for the white kidney bean extract, the remaining raw materials are conventional commercially available products. The ratio of mulberry leaf to bitter melon in the mulberry leaf and bitter melon powder of the present invention is preferably in the range of (1-5): (7-18).

[0026] The sugar-control composition of the present invention preferably comprises, by mass, 4 to 6 parts of chia seeds, 2 to 4 parts of polydextrose, 2 to 4 parts of isomaltooligosaccharide, 2 to 4 parts of konjac flour, 2 to 3 parts of oat beta-glucan, 2 to 3 parts of xylo-oligosaccharide, 5 to 8 parts of inulin, 4 to 6 parts of green coffee powder, 5 to 10 parts of white kidney bean extract, 4 to 6 parts of light fermented black bean powder, 2 to 4 parts of mulberry leaf and bitter melon powder, 0.1 to 0.2 parts of citric acid, 0.05 to 0.1 parts of sodium citrate, 0.5 to 0.8 parts of steviol glycosides, 1 to 3 parts of white peach concentrate juice, 1 to 3 parts of lemon concentrate juice, 1 to 3 parts of lime concentrate juice, 1 to 3 parts of passion fruit concentrate juice, 1 to 3 parts of apple concentrate juice and 0.02 to 0.05 parts of potassium sorbate.

[0027] Preferably, the preparation method of the white kidney bean extract of the present invention comprises the following steps: mixing white kidney bean powder with water, extracting with a slit triple-frequency ultrasound to obtain an extract, centrifuging the extract, and freeze-drying to obtain the white kidney bean extract; the ultrasonic frequency of the slit triple-frequency ultrasound is 20kHz, 30kHz and 60kHz.

[0028] The white kidney bean powder of the present invention is preferably obtained by crushing and sieving white kidney beans, and the sieving is preferably through a 100-200 mesh sieve. The ratio of the white kidney bean powder of the present invention to water is 1g: (2-4)mL, preferably 1g: 3mL.

[0029] The invention discloses a method for cyclically treating white kidney bean powder and water after mixing the white kidney bean powder and performing slit triple-frequency ultrasonic treatment, wherein the slit triple-frequency ultrasonic treatment is cyclically treated with 20 kHz working for 3 seconds, 30 kHz working for 3 seconds, 60 kHz working for 3 seconds, and resting for 3 seconds as one treatment cycle; the total ultrasonic treatment time is preferably 30 to 40 minutes, more preferably 31 minutes, 32 minutes, 33 minutes, 34 minutes, 35 minutes, 36 minutes, 37 minutes, 38 minutes or 39 minutes; and the power density of the ultrasonic treatment is 100 to 200 W / L.

[0030] The present invention centrifuges and concentrates the ultrasonic extract. The centrifugal force is preferably 3000-6000g, more preferably 4000-5000g, and the centrifugation time is preferably 5-15 minutes, more preferably 8-12 minutes. The present invention removes components such as bean hulls by centrifugation to obtain a centrifuged supernatant, which is then freeze-dried to obtain a white kidney bean extract. The freeze-drying process is preferably performed at -40°C for 40-50 hours.

[0031] The present invention extracts functional proteins, polysaccharides and other substances from white kidney beans through slit triple-frequency ultrasonic treatment, and synergizes with the active ingredients of raw materials such as inulin, green coffee powder and light black bean powder to target and inhibit the biological activity of DPP-IV (peptidase IV), achieving a significant blood sugar control effect.

[0032] The present invention also provides a method for preparing the above-mentioned sugar-controlling composition, comprising the following steps:

[0033] (1) Polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylo-oligosaccharide are mixed and dissolved in water to obtain component A; the present invention mixes polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylo-oligosaccharide according to a proportion to obtain mixture A, and then adds water to dissolve the mixture. The ratio of the amount of water added to the mixture A is preferably (2-20) mL:1 g.

[0034] (2) Inulin, green coffee powder, white kidney bean extract, light fermented black bean powder, mulberry leaf bitter melon powder and chia seeds are mixed with water respectively, and then added to component A in sequence to obtain component B; the ratio of water to inulin in the present invention is preferably (5-30) mL:1 g. The ratio of water to green coffee powder in the present invention is preferably (5-20) mL:1 g. The ratio of water to white kidney bean extract in the present invention is preferably (1-10) mL:1 g. The ratio of water to light fermented black bean powder in the present invention is preferably (2-20) mL:1 g. The ratio of water to mulberry leaf bitter melon powder in the present invention is preferably (2-20) mL:1 g. The ratio of water to chia seeds in the present invention is preferably (20-50) mL:1 g. The temperature of the water in the present invention is 75-100° C., preferably 80-90° C. When inulin, green coffee powder, white kidney bean extract, light fermented black bean powder, mulberry leaf bitter melon powder and water are mixed, they are preferably stirred for 5-10 minutes to make them uniformly dispersed or dissolved in the water. In the present invention, after mixing chia seeds with water, the mixture is preferably stirred for 5 to 20 minutes, so that the chia seeds absorb water, swell, and are evenly dispersed in the water.

[0035] (3) Citric acid, sodium citrate, steviol glycosides and potassium sorbate are mixed and dissolved in water to obtain component C; in the present invention, citric acid, sodium citrate, steviol glycosides and potassium sorbate are mixed in a proportion to obtain a mixture C, and water is added to dissolve the mixture after mixing. The ratio of the amount of water added to the mixture C is preferably (1 to 5) mL:1 g.

[0036] (4) Component B and component C are mixed, and then white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate, and apple juice concentrate are added and mixed evenly. The present invention does not limit the order of adding the white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate, and apple juice concentrate.

[0037] The present invention also provides the use of the above-mentioned sugar-control composition in the preparation of products for maintaining healthy blood sugar levels. The products include medicines, health products, special meals or nutritional meals. The products of the present invention may also include excipients acceptable in product preparation.

[0038] The present invention also provides a special meal comprising the above-mentioned sugar-controlling composition. In the special meal of the present invention, the content of the sugar-controlling composition is 50-100 wt%, preferably 80-99.99 wt%.

[0039] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0040] The data were processed using SPSS 23.0 software. One-way analysis of variance was used for the differences between the groups. P < 0.05 was considered to be a significant difference, and P > 0.05 was considered to be insignificant. The data results were expressed as mean ± standard deviation (x ± s).

[0041] In the following examples, unless otherwise specified, all methods are conventional.

[0042] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0043] Example 1

[0044] A sugar-control composition: 2g chia seeds, 1g polydextrose, 1g isomaltooligosaccharide, 1g konjac flour, 1g oat beta-glucan, 1g xylo-oligosaccharide, 3g inulin, 2g green coffee powder, 2g white kidney bean extract, 3g light fermented black bean powder, 1g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 5:7), 0.05g citric acid, 0.01g sodium citrate, 0.1g steviol glycoside, 0.5g white peach concentrate juice, 0.5g lemon concentrate juice, 0.5g lime concentrate juice, 0.5g passion fruit concentrate juice, 0.5g apple concentrate juice, and 0.001g potassium sorbate.

[0045] Preparation of white kidney bean extract: White kidney beans were crushed and passed through a 200-mesh sieve. The white kidney bean powder was mixed with water at a ratio of 1 g:2 mL. Slit triple-frequency ultrasonic extraction was performed (one treatment cycle was 20 kHz for 3 s, 30 kHz for 3 s, 60 kHz for 3 s, and rest for 3 s. The total ultrasonic treatment time was 30 min and the power density was 200 W / L) to obtain the extract. The extract was centrifuged at 6000 g for 5 min. The precipitate was discarded and the supernatant was freeze-dried at -40°C for 40 h to obtain the white kidney bean extract.

[0046] Example 2

[0047] A sugar-control composition: 8g chia seeds, 5g polydextrose, 5g isomaltooligosaccharide, 5g konjac flour, 5g oat beta-glucan, 4g xylo-oligosaccharide, 9g inulin, 9g green coffee powder, 15g white kidney bean extract, 10g light fermented black bean powder, 6g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:18), 0.5g citric acid, 0.5g sodium citrate, 1g steviol glycoside, 5g white peach concentrate juice, 5g lemon concentrate juice, 5g lime concentrate juice, 5g passion fruit concentrate juice, 5g apple concentrate juice, and 0.2g potassium sorbate.

[0048] Preparation of white kidney bean extract: White kidney beans were crushed and passed through a 100-mesh sieve. The white kidney bean powder was mixed with water at a ratio of 1 g:4 mL. Slit triple-frequency ultrasonic extraction was performed (one treatment cycle was 20 kHz for 3 s, 30 kHz for 3 s, 60 kHz for 3 s, and rest for 3 s. The total ultrasonic treatment time was 40 min and the power density was 100 W / L) to obtain the extract. The extract was centrifuged at 3000 g for 15 min. The precipitate was discarded and the supernatant was freeze-dried at -40°C for 50 h to obtain the white kidney bean extract.

[0049] Example 3

[0050] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 5g green coffee powder, 10g white kidney bean extract, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0051] Preparation of white kidney bean extract: White kidney beans were crushed and passed through a 200-mesh sieve. The white kidney bean powder was mixed with water at a ratio of 1 g:3 mL. Slit triple-frequency ultrasonic extraction was performed (one treatment cycle was 20 kHz for 3 s, 30 kHz for 3 s, 60 kHz for 3 s, and rest for 3 s. The total ultrasonic treatment time was 35 min and the power density was 200 W / L) to obtain the extract. The extract was centrifuged at 4000 g for 10 min. The precipitate was discarded and the supernatant was freeze-dried at -40°C for 48 h to obtain the white kidney bean extract.

[0052] Example 4

[0053] A sugar-control composition: the raw materials are the same as those in Example 1.

[0054] Preparation of white kidney bean extract: same as in Example 1.

[0055] Preparation method of sugar-controlling composition:

[0056] (1) Polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylooligosaccharide were mixed in a ratio to obtain a mixture A, and water (2 mL / g) was added to dissolve the mixture to obtain component A.

[0057] (2) Add water (5 mL / g) to inulin and stir for 10 min to dissolve, add water (5 mL / g) to green coffee powder and stir for 10 min, add water (1 mL / g) to white kidney bean extract and stir for 10 min to dissolve, add water (2 mL / g) to light fermented black bean powder and stir for 10 min, add water (2 mL / g) to mulberry leaf and bitter melon powder and stir for 10 min, add water (20 mL / g) to chia seeds and stir for 20 min, and then add them to component A in sequence to obtain component B.

[0058] (3) Mix citric acid, sodium citrate, steviol glycosides and potassium sorbate, add water (1 mL / g) to dissolve, and obtain component C.

[0059] (4) Mix component B and component C, then add white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate and apple juice concentrate and mix well.

[0060] Example 5

[0061] A sugar-control composition: the raw materials are the same as those in Example 2.

[0062] Preparation of white kidney bean extract: same as Example 2.

[0063] Preparation method of sugar-controlling composition:

[0064] (1) Polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylooligosaccharide were mixed in a ratio to obtain a mixture A, and water (20 mL / g) was added to dissolve the mixture to obtain component A.

[0065] (2) Add water (30 mL / g) to inulin and stir for 5 min to dissolve, add water (20 mL / g) to green coffee powder and stir for 5 min, add water (10 mL / g) to white kidney bean extract and stir for 5 min to dissolve, add water (20 mL / g) to light fermented black beans powder and stir for 5 min, add water (20 mL / g) to mulberry leaf and bitter melon powder and stir for 5 min, add water (50 mL / g) to chia seeds and stir for 5 min, and then add them to component A in sequence to obtain component B.

[0066] (3) Mix citric acid, sodium citrate, steviol glycosides and potassium sorbate, add water (5 mL / g) to dissolve, and obtain component C.

[0067] (4) Mix component B and component C, then add white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate and apple juice concentrate and mix well.

[0068] Example 6

[0069] A sugar-control composition: the raw materials are the same as those in Example 3.

[0070] Preparation of white kidney bean extract: same as Example 3.

[0071] Preparation method of sugar-controlling composition:

[0072] (1) Polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylooligosaccharide were mixed in a proportion to obtain a mixture A, and water (10 mL / g) was added to dissolve the mixture to obtain component A.

[0073] (2) Add water (20 mL / g) to inulin and stir for 8 minutes to dissolve, add water (15 mL / g) to green coffee powder and stir for 8 minutes, add water (5 mL / g) to white kidney bean extract and stir for 8 minutes to dissolve, add water (10 mL / g) to light fermented black bean powder and stir for 8 minutes, add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 minutes, add water (40 mL / g) to chia seeds and stir for 15 minutes, and then add them to component A in sequence to obtain component B.

[0074] (3) Mix citric acid, sodium citrate, steviol glycosides and potassium sorbate, add water (2 mL / g) to dissolve, and obtain component C.

[0075] (4) Mix component B and component C, then add white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate and apple juice concentrate and mix well.

[0076] Comparative Example 1

[0077] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 10g white kidney bean extract, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0078] Preparation of white kidney bean extract: same as Example 3.

[0079] Preparation method of sugar-control composition:

[0080] (1) Same as Example 6.

[0081] (2) Add water (20 mL / g) to inulin and stir for 8 minutes to dissolve, add water (15 mL / g) to green coffee powder and stir for 8 minutes, add water (5 mL / g) to white kidney bean extract and stir for 8 minutes to dissolve, add water (10 mL / g) to light fermented black bean powder and stir for 8 minutes, add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 minutes, add water (40 mL / g) to chia seeds and stir for 15 minutes, and then add them to component A in sequence to obtain component B.

[0082] (3) Same as Example 6.

[0083] (4) Same as Example 6.

[0084] Comparative Example 2

[0085] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 5g green coffee powder, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0086] Preparation method of sugar-control composition:

[0087] (1) Same as Example 6.

[0088] (2) Add water (20 mL / g) to inulin and stir for 8 minutes to dissolve, add water (15 mL / g) to green coffee powder and stir for 8 minutes, add water (10 mL / g) to light fermented black bean powder and stir for 8 minutes, add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 minutes, add water (40 mL / g) to chia seeds and stir for 15 minutes, and then add them to component A in sequence to obtain component B.

[0089] (3) Same as Example 6.

[0090] (4) Same as Example 6.

[0091] Comparative Example 3

[0092] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 5g green coffee powder, 10g white kidney bean extract, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0093] Preparation of white kidney bean extract: same as Example 3.

[0094] Preparation method of sugar-control composition:

[0095] (1) Same as Example 6.

[0096] (2) Add water (20 mL / g) to inulin and stir for 8 minutes to dissolve, add water (15 mL / g) to green coffee powder and stir for 8 minutes, add water (5 mL / g) to white kidney bean extract and stir for 8 minutes to dissolve, add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 minutes, add water (40 mL / g) to chia seeds and stir for 15 minutes, and then add them to component A in sequence to obtain component B.

[0097] (3) Same as Example 6.

[0098] (4) Same as Example 6.

[0099] Comparative Example 4

[0100] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 5g green coffee powder, 10g white kidney bean extract, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0101] Preparation of white kidney bean extract: same as Example 3.

[0102] Preparation method of sugar-control composition:

[0103] (1) Same as Example 6.

[0104] (2) Add water (15 mL / g) to green coffee powder and stir for 8 minutes, add water (5 mL / g) to white kidney bean extract and stir for 8 minutes to dissolve, add water (10 mL / g) to light fermented black bean powder and stir for 8 minutes, add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 minutes, add water (40 mL / g) to chia seeds and stir for 15 minutes, and then add them to component A in sequence to obtain component B.

[0105] (3) Same as Example 6.

[0106] (4) Same as Example 6.

[0107] Comparative Example 5

[0108] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 5g green coffee powder, 10g white kidney bean extract, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0109] Preparation of white kidney bean extract: White kidney beans were crushed and passed through a 200-mesh sieve. The white kidney bean powder was mixed with 75% ethanol at a ratio of 1 g:10 mL and added to an extraction tank. After stirring evenly, reflux extraction was repeated three times at 60°C, each extraction time being 2 hours. The extracts were combined and centrifuged at 4000 g for 10 minutes. The precipitate was discarded and the supernatant was freeze-dried at -40°C for 48 hours to obtain the white kidney bean extract.

[0110] Preparation method of sugar-control composition:

[0111] (1) Same as Example 6.

[0112] (2) Same as Example 6.

[0113] (3) Same as Example 6.

[0114] (4) Same as Example 6.

[0115] Comparative Example 6

[0116] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 6g inulin, 5g green coffee powder, 10g white kidney bean extract, 8g light fermented black bean powder, 4g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0117] Preparation of white kidney bean extract: White kidney beans were crushed and passed through a 200-mesh sieve. The white kidney bean powder was mixed with water at a ratio of 1 g:10 mL. The mixture was heated to 80°C and stirred for 2 hours to obtain an extract. The extract was centrifuged at 4000 g for 10 minutes. The precipitate was discarded and the supernatant was freeze-dried at -40°C for 48 hours to obtain the white kidney bean extract.

[0118] Preparation method of sugar-control composition:

[0119] (1) Same as Example 6.

[0120] (2) Same as Example 6.

[0121] (3) Same as Example 6.

[0122] (4) Same as Example 6.

[0123] Comparative Example 7

[0124] A sugar-control composition: 5g chia seeds, 3g polydextrose, 3g isomaltooligosaccharide, 2g konjac flour, 2g oat beta-glucan, 2g xylo-oligosaccharide, 14g mulberry leaf and bitter melon powder (mulberry leaf: bitter melon = 1:5), 0.01g citric acid, 0.015g sodium citrate, 0.5g steviol glycoside, 2g white peach concentrate juice, 2g lemon concentrate juice, 2g lime concentrate juice, 2g passion fruit concentrate juice, 2g apple concentrate juice, and 0.002g potassium sorbate.

[0125] Preparation method of sugar-control composition:

[0126] (1) Same as Example 6.

[0127] (2) Add water (10 mL / g) to mulberry leaf and bitter melon powder and stir for 8 min. Add water (40 mL / g) to chia seeds and stir for 15 min. Then, add them to component A in sequence to obtain component B.

[0128] (3) Same as Example 6.

[0129] (4) Same as Example 6.

[0130] Test example

[0131] The glucose-controlling compositions obtained in Example 6 and Comparative Examples 1 to 7 were used to investigate the glucose-controlling and hypoglycemic effects on type 2 diabetic rats:

[0132] Animal grouping and modeling:

[0133] A total of 120 8-week-old SPF male SD rats weighing (200±20) g were raised at room temperature (22±2)°C, relative humidity 40%-60%, with light exposure from 8:00 to 16:00 daily, free access to water, and normal feed. The experiment was conducted after one week of adaptive feeding.

[0134] At the beginning of the experiment, 10 rats were randomly selected and fed a standard diet to serve as a blank control group. The remaining rats were fed a high-sugar, high-fat diet to establish a type 2 diabetes model. After 7 days of feeding and a 12-hour fast, the rats fed the high-sugar, high-fat diet were injected intraperitoneally with a 50 mg / kg STZ solution. The blank control group received an equal volume of distilled water. The rats were then closely observed and tail-tip blood was drawn to measure fasting blood glucose (FBG) on days 3 and 7 after STZ injection. Model establishment was considered successful if FBG was ≥11.1 mmol / L on both occasions. Rats with FBG <11.1 mmol / L were given another intraperitoneal injection of STZ (50 mg / kg).

[0135] The rats with successful modeling were randomly divided into 11 groups: model control group, positive control group, low-dose group of Example 6, high-dose group of Example 6, comparative example group 1, comparative example group 2, comparative example group 3, comparative example group 4, comparative example group 5, comparative example group 6, and comparative example group 7, with 10 rats in each group.

[0136] During the experiment, the blank control group received distilled water by gavage and a standard diet; the model control group received distilled water by gavage and a high-sugar, high-fat diet; and the remaining groups received the corresponding combination or drug by gavage and a high-sugar, high-fat diet. This experiment lasted for 28 days, with free access to food and water. The gavage regimen for each group was as described in Table 1.

[0137] Table 1 Rats grouping and gavage treatment

[0138] Group Drug name Dosage (mg / kg) Blank control group distilled water - Model control group distilled water - Positive control group Metformin hydrochloride 125 Example 6 Low-dose group Example 6 Composition 400 Example 6 High-dose group Example 6 Composition 800 Comparative Example 1 Comparative Example 1 Composition 800 Comparative Example 2 Comparative Example 2 Composition 800 Comparative Example 3 Comparative Example 3 Composition 800 Comparative Example 4 Comparative Example 4 Composition 800 Comparative Example 5 Comparative Example 5 Composition 800 Comparative Example 6 Comparative Example 6 Composition 800 Comparative Example 7 Comparative Example 7 Composition 800

[0139] Body weight determination: All rats were weighed using a balance on the 1st, 7th, 14th, and 28th day after oral gavage treatment. The results are shown in Table 2.

[0140] Table 2 Weight statistics of rats in each group

[0141]

[0142]

[0143] Note: # indicates P < 0.05 compared with the blank control group, * indicates P < 0.05 compared with the model control group.

[0144] As shown in Table 2, there was no significant difference in body weight among the model control group, positive control group, embodiment group and comparative group before oral gavage (P>0.05), and all were significantly higher than the blank control group (P<0.05). After oral gavage, the body weight of the rats in the blank control group continued to rise, while the body weight of the rats in the model control group, positive control group, embodiment group and comparative group gradually decreased, and as the state of hyperglycemia persisted, there were significant differences between the groups (P<0.05). Starting from the 7th day of oral gavage, the body weights of the rats in the positive control group and embodiment group showed significant differences compared with those in the model control group (P<0.05), indicating that the sugar-control composition prepared in Example 6 can significantly improve the weight loss of diabetic rats, which is equivalent to the effect of positive drugs.

[0145] Postprandial blood glucose determination: On the first day of administration, blood was collected from the rat tail vein 1 h and 2 h after the rats had eaten, and the postprandial blood glucose values ​​were measured using a blood glucose meter test strip method. The results are shown in Table 3.

[0146] Table 3 Postprandial blood glucose statistics of rats in each group

[0147]

[0148] Note: # indicates P < 0.05 compared with the blank control group, ## indicates P < 0.01 compared with the blank control group, ### indicates P < 0.001 compared with the blank control group, * indicates P < 0.05 compared with the model control group, ** indicates P < 0.01 compared with the model control group.

[0149] As shown in Table 3, oral administration of the composition of Example 6 effectively controlled the increase in blood glucose after eating in rats. Compared with the control groups 1 to 7 and the positive control group, the postprandial blood glucose levels decreased to varying degrees. Compared with the model control group, the postprandial blood glucose control effect was significant (P < 0.05). This indicates that the glucose-controlling composition prepared in Example 6 can significantly inhibit the increase in postprandial blood glucose in diabetic rats and has a significant glucose-control effect.

[0150] Fasting blood glucose determination: Rats were randomly selected regularly to test their fasting blood glucose. On the 1st, 7th, 14th, and 28th days after administration, the rats were fasted for 12 hours and blood was collected from the tail vein. The fasting blood glucose values ​​were measured using a blood glucose meter test strip method. The results are shown in Table 4.

[0151] Table 4 Fasting blood glucose statistics of rats in each group

[0152]

[0153] Note: # indicates P < 0.05 compared with the blank control group, ## indicates P < 0.01 compared with the blank control group, and * indicates P < 0.05 compared with the model control group.

[0154] As shown in Table 4, compared with the blank control group, the fasting blood glucose levels of diabetic rats increased significantly after modeling (P<0.01), and maintained high blood glucose levels, indicating that the diabetic rat modeling was successful. After gavage treatment, the blood glucose of the rats in the model control group gradually increased. Compared with the model control group, the positive drug group, the low-dose group of Example 6 and the high-dose group of Example 6 had significant hypoglycemic effects, and there were significant differences 28 days after gavage (P<0.05). The effects were significantly better than those of the comparative examples 1 to 7, and the high-dose group of Example 6 and the positive drug group had equivalent effects. This shows that the sugar-controlling composition prepared in Example 6 has a significant sugar-controlling effect and can effectively reduce the fasting blood glucose of diabetic rats.

[0155] In summary, the sugar-controlling composition of the present invention can effectively improve the weight loss of experimental diabetic rats, inhibit the abnormal increase of blood sugar after meals, and can effectively lower the blood sugar level of rats, which is of significant significance for the prevention and treatment of diabetes.

[0156] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A sugar control composition, characterized in that: Calculated by mass, it includes: 2-8 parts of chia seeds, 1-5 parts of polydextrose, 1-5 parts of isomaltooligosaccharide, 1-5 parts of konjac flour, 1-5 parts of oat beta-glucan, 1-4 parts of xylo-oligosaccharide, 3-9 parts of inulin, 2-9 parts of green coffee powder, 2-15 parts of white kidney bean extract, 3-10 parts of light fermented black bean powder, 1-6 parts of mulberry leaf and bitter melon powder, 0.05-0.5 parts of citric acid, 0.01-0.5 parts of sodium citrate, 0.1-1 parts of steviol glycosides, 0.5-5 parts of white peach concentrate juice, 0.5-5 parts of lemon concentrate juice, 0.5-5 parts of lime concentrate juice, 0.5-5 parts of passion fruit concentrate juice, 0.5-5 parts of apple concentrate juice and 0.001-0.2 parts of potassium sorbate.

2. The sugar-control composition according to claim 1, characterized in that The preparation method of the white kidney bean extract comprises the following steps: mixing white kidney bean powder with water, extracting the extract using a slit triple-frequency ultrasound, centrifuging the extract, and freeze-drying the extract to obtain the white kidney bean extract; the ultrasonic frequencies of the slit triple-frequency ultrasound are 20 kHz, 30 kHz, and 60 kHz.

3. The sugar-control composition according to claim 2, characterized in that The ratio of the white kidney bean powder to water is 1 g: (2-4) mL.

4. The sugar-control composition according to claim 2, characterized in that The slit triple-frequency ultrasound operates at 20 kHz for 3 seconds, 30 kHz for 3 seconds, 60 kHz for 3 seconds, and rests for 3 seconds for one treatment cycle, and the total ultrasonic treatment time is 30 to 40 minutes.

5. The sugar-control composition according to claim 2, characterized in that The centrifugal force of the centrifugation is 3000-6000g, and the centrifugal time is 5-15 minutes.

6. The method for preparing the sugar-controlling composition according to any one of claims 1 to 5, characterized in that: The steps include: (1) polydextrose, isomaltooligosaccharide, konjac flour, oat beta-glucan and xylooligosaccharide are mixed and dissolved in water to obtain component A; (2) Inulin, green coffee powder, white kidney bean extract, light fermented black bean powder, mulberry leaf bitter melon powder and chia seeds are mixed with water respectively, and then added to component A in sequence to obtain component B; (3) citric acid, sodium citrate, steviol glycosides and potassium sorbate are mixed and dissolved in water to obtain component C; (4) Mix component B and component C, then add white peach juice concentrate, lemon juice concentrate, lime juice concentrate, passion fruit juice concentrate and apple juice concentrate and mix well.

7. The preparation method according to claim 6, characterized in that The temperature of water in step (2) is 75-100°C.

8. Use of the sugar-control composition according to any one of claims 1 to 5 in the preparation of products for maintaining healthy blood sugar levels.

9. The use according to claim 8, characterized in that The products include medicines, health products, special meals or nutritional meals.

10. A special meal, characterized in that: The invention comprises the sugar-control composition according to any one of claims 1 to 5.

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