A weight loss composition and its application

Abstract

This invention relates to a weight-loss composition and its application. The weight-loss composition comprises the following components in parts by weight: 10-20 parts flaxseed oil powder, 10-20 parts coconut water powder, 5-10 parts galactooligosaccharides, 1-5 parts white kidney bean-potato complex extract, 1-5 parts psyllium husk powder, and 0.1-1 parts epigallocatechin gallate. The weight-loss composition of this invention amplifies the efficacy of individual components through multi-dimensional synergistic effects of enhanced energy metabolism, blocked fat breakdown, regulated gut microbiota, and controlled blood sugar and appetite, ultimately achieving a synergistic effect of improved metabolism and weight loss.

Description

Technical Field

[0001] This invention specifically relates to a weight loss composition and its application. Background Technology

[0002] In the process of weight loss or fitness, the rate of weight loss and improvement in physical fitness do not continue to increase indefinitely. Instead, after a period of noticeable change, progress plateaus, a phase generally known as a plateau. Plateaus can occur for various reasons, including a decrease in basal metabolic rate, increased food digestion and absorption, overly monotonous exercise, and irregular sleep patterns. People often use conventional methods to overcome plateaus, such as increasing exercise time and intensity, or using "cheat meals" to stabilize leptin levels. However, these methods all have limitations.

[0003] Some studies have shown that diets characterized by very low carbohydrates and high fat content are more effective in weight loss and can effectively help people break through weight loss plateaus. However, because this type of diet restricts carbohydrate intake, the body will simulate a state of starvation, thus inducing starvation ketosis or nutritional ketosis, in which the body's energy supply will be converted from glucose to ketone bodies.

[0004] Currently, some related products on the market simply guide people to maintain a long-term high-fat and high-protein intake while strictly controlling carbohydrate intake. However, this approach can lead to insufficient sugar supply, resulting in inadequate energy for brain cells and reduced activity. Over time, this may cause patients to experience decreased brain function and sluggish reactions. Moreover, adhering to this diet long-term can easily lead to an imbalance in electrolyte levels such as potassium, sodium, and magnesium, potentially triggering a series of health problems, such as muscle cramps, nausea, and vomiting.

[0005] Furthermore, in the initial stages of maintaining a low-carbohydrate, high-fat intake, the digestive system is in an adaptation and transition phase. Conventional high-fat, low-carbohydrate weight-loss products often fail to consider the dietary fiber needs of those trying to lose weight. When the body cannot obtain enough dietary fiber from food, it can harm gastrointestinal health, leading to constipation, bad breath, and other issues. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a weight loss composition and its application.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0008] In a first aspect, the present invention provides a weight loss composition comprising the following components in parts by weight: 10-20 parts of flaxseed oil powder, 10-20 parts of coconut water powder, 5-10 parts of galactooligosaccharides, 1-5 parts of white kidney bean-potato complex extract, 1-5 parts of psyllium husk powder, and 0.1-1 parts of epigallocatechin gallate.

[0009] The preparation method of the white kidney bean-potato compound extract includes the following steps:

[0010] (1) Potato pretreatment: The blanched potatoes are mixed with water and color-protecting agent, and then wet-crushed to obtain potato homogenate;

[0011] (2) Potato enzymatic hydrolysis: Add the first complex enzyme to the potato homogenate and stir for enzymatic hydrolysis, inactivate and centrifuge to obtain potato enzymatic hydrolysate and potato residue;

[0012] (3) Pretreatment of white kidney beans: After washing the white kidney beans, add water and grind them to obtain a homogenate. Mix the homogenate with water and stir to extract the water to obtain white kidney bean water extract.

[0013] (4) Enzymatic hydrolysis of white kidney beans: The white kidney bean aqueous extract is mixed with the second complex enzyme, stirred and enzymatically hydrolyzed, inactivated and centrifuged to obtain white kidney bean enzymatic hydrolysate and white kidney bean residue;

[0014] (5) Re-extraction of filter residue: Mix the potato residue obtained in step (2) and the white kidney bean residue obtained in step (4), add water for re-extraction, filter, and obtain the re-extract;

[0015] (6) Probiotic fermentation: The probiotic composition is inoculated into the re-extract and anaerobic fermentation is carried out to obtain fermentation liquid; wherein, the probiotic composition includes Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus and Lactobacillus plantarum with a live bacteria ratio of (1-2):(1-2):1.

[0016] (7) Glycosylation modification: The potato hydrolysate obtained in step (2), the white kidney bean hydrolysate obtained in step (4) and the fermentation broth obtained in step (6) are stirred and reacted at 60-70℃, cooled, centrifuged and filtered to obtain white kidney bean-potato composite liquid;

[0017] (8) Spray drying: The white kidney bean-potato compound liquid obtained in step (7) is concentrated and spray dried to obtain the white kidney bean-potato compound extract.

[0018] The effects of flaxseed oil powder, coconut water powder, galacto-oligosaccharides, white kidney bean-potato complex extract, psyllium husk powder, and epigallocatechin gallate (EGCG) in the weight loss composition are as follows:

[0019] Flaxseed oil powder is rich in alpha-linolenic acid, an omega-3 fatty acid that can be converted into EPA and DHA by the body, which helps regulate blood lipid and blood sugar levels, thus having a positive impact on metabolism.

[0020] Coconut water powder: Coconut water powder retains the natural electrolytes in fresh coconut water, especially a large amount of potassium. It also contains small amounts of sodium, magnesium, and calcium, and provides a sweet taste.

[0021] Galacto-oligosaccharides (GOS): GOS are water-soluble dietary fibers that absorb water and form a gel-like substance in the stomach, slowing down gastric emptying. This physical feeling of fullness can reduce subsequent food intake. Furthermore, the short-chain fatty acids (such as propionic acid) produced by GOS metabolism can inhibit cholesterol synthesis in the liver while promoting the breakdown of cholesterol into bile acids for excretion.

[0022] Psyllium husk powder: Rich in soluble dietary fiber (such as psyllium polysaccharides). Soluble fiber can bind to some carbohydrates and fats, hindering their digestion and absorption in the intestines. It can also slow down glucose absorption and reduce postprandial blood sugar fluctuations. As a prebiotic, soluble fiber can promote the proliferation of beneficial bacteria in the gut, improve the balance of gut microbiota, reduce endotoxin production, and lower the risk of obesity caused by chronic inflammation.

[0023] Epigallocatechin gallate (EGCG): A major active ingredient in green tea, EGCG belongs to the polyphenol class. It inhibits the activity of fatty acid synthase (FAS) in adipocytes, reducing de novo fatty acid synthesis and thus lowering triglyceride accumulation in adipocytes. It can also activate the AMPK (adenosine monophosphate-activated protein kinase) signaling pathway, promoting the activity of lipases (such as hormone-sensitive lipase) in adipocytes, accelerating the breakdown of fat into free fatty acids for energy.

[0024] The preparation process of the white kidney bean-potato compound extract of the present invention mainly includes the following steps:

[0025] White kidney beans and potatoes were enzymatically hydrolyzed separately. White kidney bean hydrolysis involved treating the beans with neutral protease, pectinase, and cellulase. This process yielded legume polypeptides and released α-amylase inhibitors, which inhibited intestinal α-amylase activity, reducing starch breakdown into glucose and lowering postprandial blood glucose fluctuations and calorie absorption. Potato hydrolysis involved converting potato starch into soluble sugars (such as maltose) using α-amylase and saccharifying enzymes. However, after subsequent centrifugation, the sugars were mainly found in the hydrolysate, while the dietary fiber, such as cellulose and pectin, retained in the residue was further utilized in subsequent steps.

[0026] Re-extraction of filter residue: Potato residue and white kidney bean residue are rich in insoluble dietary fiber (such as cellulose and pectin). After re-extraction, they are mixed with water to form a fermentation substrate.

[0027] Probiotic fermentation: The re-extract is fermented using *Bifidobacterium animalis* subsp. *lactobacter*, *Lactobacillus rhamnosus*, and *Lactobacillus plantarum*. The resulting probiotic fermentation products (such as active peptides and organic acids) can regulate the balance of intestinal flora, increase the abundance of beneficial bacteria (such as Bifidobacterium and Lactobacillus), and inhibit the proliferation of harmful bacteria. A healthy intestinal flora can more efficiently decompose food residue and reduce toxin accumulation. The dietary fiber in the white kidney bean and potato residue partially retained after re-extraction and fermentation can promote intestinal peristalsis, accelerate defecation, reduce the residence time of food residue in the intestines, and reduce calorie reabsorption.

[0028] Glycosylation modification: At 60-70℃, reducing sugars (such as glucose and maltose) in potato hydrolysate, sugars and proteins (small peptides and oligosaccharides) in white kidney bean hydrolysate, and proteins (from white kidney bean residue) in white kidney bean-potato composite solution undergo Maillard reaction to form glycosylated products. Glycosylation modification can improve protein stability and bioavailability, enhance antioxidant capacity, reduce free radical interference with metabolism, and promote intestinal absorption of active ingredients (such as α-amylase inhibitors and SCFAs).

[0029] Preferably, in step (1) of the preparation of the white kidney bean-potato compound extract, the mass ratio of potato, water and color-protecting agent is 1:(2-3):(0.001-0.003); the blanching temperature is 80-90℃ and the time is 3-5 min; the color-protecting agent is sodium isoascorbate.

[0030] Preferably, in step (2) of the preparation of the white kidney bean-potato compound extract, the first compound enzyme is α-amylase and saccharifying enzyme in a mass ratio of 1:(1-2), and the amount of the first compound enzyme added is 1-3% of the total mass of the potato homogenate; the stirring speed for enzymatic hydrolysis is 500-600 rpm, the temperature is 55-60℃, and the time is 2-4 h.

[0031] Preferably, in step (3) of the preparation of the white kidney bean-potato compound extract, the solid content of the homogenate is 50-60%, and the mass ratio of the homogenate to water is 1:(2-3); the stirring water extraction temperature is 80-90℃, the rotation speed is 500-600rpm, and the time is 40-60min.

[0032] Preferably, in step (4) of the preparation of the white kidney bean-potato compound extract, the second compound enzyme is a composition of neutral protease, pectinase and cellulase in a mass ratio of (1-2):(1-2):1, and the amount of the second compound enzyme added is 1-3% of the total mass of the white kidney bean water extract; the stirring speed is 500-600 rpm, the temperature is 45-50℃, and the time is 2-4 h.

[0033] Preferably, in step (5) of the preparation of the white kidney bean-potato compound extract, the mass ratio of potato residue, white kidney bean residue and water is (0.3-0.5):1:(2-3); the re-extraction temperature is 80-100℃ and the time is 1-3h; and the filtration is carried out using a 40-60 mesh filter.

[0034] Preferably, in step (6) of preparing the white kidney bean-potato compound extract, the inoculation amount of the probiotic composition is 1-5% v / v of the extract, and the total viable count of the probiotic composition is 6 × 10⁻⁶. 9 -3×10 10 CFU / m L The Bifidobacterium animalis subsp. lactis is Bifidobacterium animalis subsp. lactis HN019, the Lactobacillus rhamnosus is Lactobacillus rhamnosus HN001, and the Lactobacillus plantarum is Lactobacillus plantarum LP-KFY04.

[0035] Preferably, in step (6) of the preparation of the white kidney bean-potato compound extract, the fermentation temperature is 25-35℃ and the time is 20-24h.

[0036] Preferably, in step (7) of preparing the white kidney bean-potato compound extract, the mass ratio of the potato hydrolysate, the white kidney bean hydrolysate and the fermentation broth is (0.5-1):(0.5-1):(2-3); the stirring speed is 500-600 rpm and the time is 2-4 h.

[0037] Preferably, in step (8) of the preparation of the white kidney bean-potato compound extract, the inlet air temperature of the spray tower in the spray drying process is 150-190°C and the outlet air temperature is 85-100°C.

[0038] Preferably, the weight-loss composition further comprises the following components in parts by weight: 0-5 parts sodium hyaluronate, 0-5 parts niacinamide, 0-5 parts concentrated Pleurotus ostreatus powder, 0-5 parts krill peptide powder, and 0-2 parts disodium pyrroloquinoline quinone. More preferably: 2-5 parts sodium hyaluronate, 1-5 parts niacinamide, 0.3-1 parts concentrated Pleurotus ostreatus powder, 0.3-1 parts krill peptide powder, and 1-2 parts disodium pyrroloquinoline quinone.

[0039] Sodium hyaluronate can enhance satiety and reduce calorie intake. Nicotinamide can block fat synthesis pathways, accelerate lipid breakdown, and regulate glucose and lipid metabolism. Golden Top Pleurotus ostreatus concentrate powder contains active polysaccharides that inhibit lipase activity and reduce intestinal lipid absorption. Krill peptide powder can lower serum triglycerides (TG) and total cholesterol (TC), improving blood lipid deposition. Pyrroloquinoline quinone disodium salt (PQQ) can activate mitochondrial function and enhance basal fat oxidation efficiency.

[0040] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0041] The weight loss composition of the present invention amplifies the efficacy of a single component through multi-dimensional synergy of energy metabolism enhancement, fat decomposition blocking, intestinal microecological regulation, and blood sugar and appetite control, ultimately achieving a synergistic effect of improving metabolism and reducing fat and weight. Detailed Implementation

[0042] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0043] The sources of the raw materials used in the following examples and comparative examples are as follows:

[0044] Flaxseed oil powder: manufactured by Jiahe Food Industry Co., Ltd.;

[0045] Coconut water powder: Manufacturer is Hainan Nanpai Industry Co., Ltd.;

[0046] Galacto-oligosaccharides: Manufacturer: Yunfu Xinjinshan Biotechnology Co., Ltd.

[0047] Psyllium husk powder: Manufacturer is India: ABHYUDAY INDUSTRIES;

[0048] Epigallocatechin gallate: Manufacturer: Chengdu Huagao Biological Products Co., Ltd.;

[0049] Golden Top Pleurotus ostreatus Concentrate Powder: Manufacturer is FNI HOLDINGS SDN.BHD, Malaysia;

[0050] Krill peptide powder: Manufacturer is Shandong Hailongyuan Biotechnology Co., Ltd.;

[0051] Disodium pyrroloquinoline quinone: manufactured by Shandong Jincheng Biopharmaceutical Co., Ltd.

[0052] Bifidobacterium animalis subsp. lactis HN019: Manufacturer: Fonterra Ltd, New Zealand;

[0053] Lactobacillus rhamnosus HN001: Manufacturer: Fonterra Ltd, New Zealand;

[0054] Lactobacillus plantarum LP-KFY04: Manufacturer: Jiangsu Xin Shen Ao Biotechnology Co., Ltd.

[0055] Before use, each of the above probiotics should be activated and combined according to the required ratio of live bacteria.

[0056] Unless otherwise specified, all other materials and reagents used in the examples are commercially available.

[0057] Example 1

[0058] A weight loss composition comprising the following components in parts by weight: 18 parts flaxseed oil powder, 18 parts coconut water powder, 8 parts galactooligosaccharides, 3 parts white kidney bean-potato complex extract, 3 parts psyllium husk powder, 0.8 parts epigallocatechin gallate, 3 parts sodium hyaluronate, 3 parts niacinamide, 0.5 parts golden pine mushroom concentrate powder, 0.5 parts krill peptide powder, and 1.5 parts disodium pyrroloquinoline quinone.

[0059] The preparation method of the white kidney bean-potato compound extract includes the following steps:

[0060] (1) Potato pretreatment: Fresh potatoes are washed, peeled, cut into strips, and blanched. The blanched potatoes are mixed with water and a color-protecting agent, and then wet-crushed to obtain potato homogenate. The blanching temperature is 85℃ and the time is 4min. The color-protecting agent is sodium isoascorbate, and the mass ratio of potato, water and color-protecting agent is 1:2.5:0.002.

[0061] (2) Potato enzymatic hydrolysis: The first complex enzyme was added to the potato homogenate and stirred for enzymatic hydrolysis, inactivated, and centrifuged to obtain potato enzymatic hydrolysate and potato residue; wherein, the first complex enzyme is α-amylase and saccharifying enzyme in a mass ratio of 1:1.5, the amount of the first complex enzyme added is 2% of the total mass of the potato homogenate, the stirring speed is 550 rpm, the temperature is 56℃, and the time is 3h;

[0062] (3) Pretreatment of white kidney beans: After washing the white kidney beans, add water and grind them to obtain a homogenate with a solid content of 55%. Transfer the homogenate to the reaction vessel, add water to mix, and stir and extract water to obtain white kidney bean water extract; wherein, the mass ratio of homogenate to water is 1:2.5, the stirring and water extraction temperature is 85℃, the rotation speed is 550rpm, and the time is 50min;

[0063] (4) Enzymatic hydrolysis of white kidney beans: The white kidney bean aqueous extract obtained in step (3) is mixed with the second complex enzyme, stirred and enzymatically hydrolyzed, inactivated and centrifuged to obtain white kidney bean enzymatic hydrolysate and white kidney bean residue; wherein, the second complex enzyme is a composition of neutral protease, pectinase and cellulase in a mass ratio of 1.5:2:1, the amount of the second complex enzyme added is 2% of the total mass of the white kidney bean aqueous extract, the stirring speed is 550 rpm, the temperature is 48℃ and the time is 3h;

[0064] (5) Re-extraction of filter residue: The potato residue obtained in step (2) and the white kidney bean residue obtained in step (4) are mixed and then water is added for re-extraction. The mixture is filtered to obtain the re-extract. The mass ratio of potato residue, white kidney bean residue and water is 0.4:1:2.5. The re-extraction temperature is 90℃ and the time is 2h. The filtration is carried out using a 40-mesh filter.

[0065] (6) Probiotic fermentation: The probiotic composition is inoculated into the re-extract obtained in step (5) for anaerobic fermentation to obtain a fermentation broth; wherein, the inoculation amount of the probiotic composition is 4% v / v of the re-extract, and the total viable count of the probiotic composition is 8 × 10⁻⁶. 9 The probiotic composition, with a CFU / mL concentration, consists of *Bifidobacterium animalis* subsp. *lactobacter*, *Lactobacillus rhamnosus*, and *Lactobacillus plantarum* in a live bacteria ratio of 1.5:1.2:1. The *Bifidobacterium animalis* subsp. *lactobacter* is *Bifidobacterium animalis* subsp. *lactobacter* is *Lactobacillus rhamnosus* HN001, and the *Lactobacillus plantarum* is *Lactobacillus plantarum* LP-KFY04. The fermentation temperature is 30℃, and the fermentation time is 22h.

[0066] (7) Glycosylation modification: The potato hydrolysate obtained in step (2), the white kidney bean hydrolysate obtained in step (4) and the fermentation broth obtained in step (6) were stirred at 65°C, cooled, centrifuged and filtered through a 60-mesh filter to obtain the white kidney bean-potato composite liquid; wherein, the stirring speed was 550 rpm and the time was 3 h, and the mass ratio of the potato hydrolysate, white kidney bean hydrolysate and fermentation broth was 0.8:0.6:2.1;

[0067] (8) Spray drying: The white kidney bean-potato compound liquid obtained in step (7) is concentrated and spray dried to obtain the white kidney bean-potato compound extract; wherein, the inlet air temperature of the spray tower in the spray drying is 160°C and the outlet air temperature is 90°C.

[0068] The method for preparing the weight-loss composition includes the following steps:

[0069] The components in the formula are stirred and mixed evenly to obtain the weight loss composition; wherein the stirring speed is 500 r / min.

[0070] Example 2

[0071] A weight loss composition comprising the following components in parts by weight: 10 parts flaxseed oil powder, 10 parts coconut water powder, 5 parts galactooligosaccharides, 1 part white kidney bean-potato complex extract, 1 part psyllium husk powder, 0.1 part epigallocatechin gallate, 2 parts sodium hyaluronate, 1 part niacinamide, 0.3 parts golden pine mushroom concentrate powder, 0.3 parts krill peptide powder, and 1 part disodium pyrroloquinoline quinone.

[0072] The preparation method of the white kidney bean-potato compound extract includes the following steps:

[0073] (1) Potato pretreatment: Fresh potatoes are washed, peeled, cut into strips, and blanched. The blanched potatoes are mixed with water and color-protecting agent, and wet-crushed to obtain potato homogenate. The blanching temperature is 80℃ and the time is 5min. The color-protecting agent is sodium isoascorbate, and the mass ratio of potato, water and color-protecting agent is 1:2:0.001.

[0074] (2) Potato enzymatic hydrolysis: The first complex enzyme was added to the potato homogenate and stirred for enzymatic hydrolysis, inactivated, and centrifuged to obtain potato enzymatic hydrolysate and potato residue; wherein, the first complex enzyme is α-amylase and saccharifying enzyme in a mass ratio of 1:1, the amount of the first complex enzyme added is 1% of the total mass of the potato homogenate, the stirring speed is 500 rpm, the temperature is 55℃, and the time is 4h;

[0075] (3) White kidney bean pretreatment: After washing the white kidney beans, add water and grind them to obtain a homogenate with a solid content of 60%. Transfer the homogenate to the reaction vessel, add water to mix, and stir and extract water to obtain white kidney bean water extract; wherein, the mass ratio of homogenate to water is 1:2, the stirring and water extraction temperature is 80℃, the rotation speed is 500rpm, and the time is 60min;

[0076] (4) Enzymatic hydrolysis of white kidney beans: The white kidney bean aqueous extract obtained in step (3) is mixed with the second complex enzyme, stirred and enzymatically hydrolyzed, inactivated and centrifuged to obtain white kidney bean enzymatic hydrolysate and white kidney bean residue; wherein, the second complex enzyme is a composition of neutral protease, pectinase and cellulase in a mass ratio of 1:2:1, the amount of the second complex enzyme added is 1% of the total mass of the white kidney bean aqueous extract, the stirring speed is 500 rpm, the temperature is 45℃ and the time is 4h;

[0077] (5) Re-extraction of filter residue: The potato residue obtained in step (2) and the white kidney bean residue obtained in step (4) are mixed and then water is added for re-extraction. The mixture is filtered to obtain the re-extract; wherein the mass ratio of potato residue, white kidney bean residue and water is 0.3:1:2, the re-extraction temperature is 80℃ and the time is 3h, and the filtration is performed using a 60-mesh filter.

[0078] (6) Probiotic fermentation: The probiotic composition is inoculated into the re-extract obtained in step (5) for anaerobic fermentation to obtain a fermentation broth; wherein, the inoculation amount of the probiotic composition is 1% v / v of the re-extract, and the total viable count of the probiotic composition is 3 × 10⁻⁶. 10 The probiotic composition, with a CFU / mL concentration, consists of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum in a live bacteria ratio of 1:1:1. The Bifidobacterium animalis subsp. lactis is Bifidobacterium animalis subsp. lactis HN019, the Lactobacillus rhamnosus is Lactobacillus rhamnosus HN001, and the Lactobacillus plantarum is Lactobacillus plantarum LP-KFY04. The fermentation temperature is 25℃, and the fermentation time is 24h.

[0079] (7) Glycosylation modification: The potato hydrolysate obtained in step (2), the white kidney bean hydrolysate obtained in step (4) and the fermentation broth obtained in step (6) are stirred at 60°C, cooled, centrifuged and filtered through a 60-mesh filter to obtain the white kidney bean-potato composite liquid; wherein, the stirring speed is 500 rpm and the time is 4 h, and the mass ratio of the potato hydrolysate, white kidney bean hydrolysate and fermentation broth is 0.5:0.5:2;

[0080] (8) Spray drying: The white kidney bean-potato composite liquid obtained in step (7) is concentrated and spray dried to obtain the white kidney bean-potato composite extract; wherein, the inlet air temperature of the spray tower in the spray drying is 150°C and the outlet air temperature is 85°C.

[0081] The method for preparing the weight-loss composition includes the following steps:

[0082] The components in the formula are stirred and mixed evenly to obtain the weight loss composition; wherein the stirring speed is 400 r / min.

[0083] Example 3

[0084] A weight loss composition comprising the following components in parts by weight: 20 parts flaxseed oil powder, 20 parts coconut water powder, 10 parts galactooligosaccharides, 5 parts white kidney bean-potato complex extract, 5 parts psyllium husk powder, 1 part epigallocatechin gallate, 5 parts sodium hyaluronate, 5 parts niacinamide, 1 part Pleurotus ostreatus concentrate powder, 1 part krill peptide powder, and 2 parts disodium pyrroloquinoline quinone.

[0085] The preparation method of the white kidney bean-potato compound extract includes the following steps:

[0086] (1) Potato pretreatment: Fresh potatoes are washed, peeled, cut into strips, and blanched. The blanched potatoes are mixed with water and color-protecting agent, and wet-crushed to obtain potato homogenate. The blanching temperature is 90℃ and the time is 3min. The color-protecting agent is sodium isoascorbate, and the mass ratio of potato, water and color-protecting agent is 1:3:0.003.

[0087] (2) Potato enzymatic hydrolysis: The first complex enzyme was added to the potato homogenate and stirred for enzymatic hydrolysis, inactivated, and centrifuged to obtain potato enzymatic hydrolysate and potato residue; wherein, the first complex enzyme is α-amylase and saccharifying enzyme in a mass ratio of 1:2, the amount of the first complex enzyme added is 3% of the total mass of the potato homogenate, the stirring speed is 600 rpm, the temperature is 60℃, and the time is 2h;

[0088] (3) Pretreatment of white kidney beans: After washing the white kidney beans, add water and grind them to obtain a homogenate with a solid content of 50%. Transfer the homogenate to the reaction vessel, add water to mix, and stir and extract water to obtain white kidney bean water extract; wherein, the mass ratio of homogenate to water is 1:3, the stirring and water extraction temperature is 90℃, the rotation speed is 600rpm, and the time is 40min.

[0089] (4) Enzymatic hydrolysis of white kidney beans: The white kidney bean aqueous extract obtained in step (3) is mixed with the second complex enzyme, stirred and enzymatically hydrolyzed, inactivated and centrifuged to obtain white kidney bean enzymatic hydrolysate and white kidney bean residue; wherein, the second complex enzyme is a composition of neutral protease, pectinase and cellulase in a mass ratio of 2:1:1, the amount of the second complex enzyme added is 3% of the total mass of the white kidney bean aqueous extract, the stirring speed is 600 rpm, the temperature is 50℃ and the time is 2h;

[0090] (5) Re-extraction of filter residue: The potato residue obtained in step (2) and the white kidney bean residue obtained in step (4) are mixed and then water is added for re-extraction. The mixture is filtered to obtain the re-extraction liquid. The mass ratio of potato residue, white kidney bean residue and water is 0.5:1:3. The re-extraction temperature is 100℃ and the time is 1h. The filtration is carried out using a 50-mesh filter.

[0091] (6) Probiotic fermentation: The re-extract obtained in step (5) is inoculated with the probiotic composition for anaerobic fermentation to obtain a fermentation broth; wherein, the inoculation amount of the probiotic composition is 5% v / v of the re-extract, and the total viable count of the probiotic composition is 6 × 10⁻⁶. 9 The probiotic composition, with a CFU / mL concentration, consists of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, and Lactobacillus plantarum in a live bacteria ratio of 2:2:1. The Bifidobacterium animalis subsp. lactis is Bifidobacterium animalis subsp. lactis HN019, the Lactobacillus rhamnosus is Lactobacillus rhamnosus HN001, and the Lactobacillus plantarum is Lactobacillus plantarum LP-KFY04. The fermentation temperature is 35℃, and the fermentation time is 20 hours.

[0092] (7) Glycosylation modification: The potato hydrolysate obtained in step (2), the white kidney bean hydrolysate obtained in step (4), and the fermentation broth obtained in step (6) are stirred at 70°C, cooled, centrifuged, and filtered through a 60-mesh filter to obtain the white kidney bean-potato composite liquid; wherein, the stirring speed is 600 rpm and the time is 2 h, and the mass ratio of the potato hydrolysate, white kidney bean hydrolysate, and fermentation broth is 1:1:3;

[0093] (8) Spray drying: The white kidney bean-potato compound liquid obtained in step (7) is concentrated and spray dried to obtain the white kidney bean-potato compound extract; wherein, the inlet air temperature of the spray tower in the spray drying is 190°C and the outlet air temperature is 100°C.

[0094] The method for preparing the weight-loss composition includes the following steps:

[0095] The components in the formula are stirred and mixed evenly to obtain the weight loss composition; wherein the stirring speed is 600 r / min.

[0096] Comparative Example 1

[0097] The only difference between Comparative Example 1 and Example 1 is that Comparative Example 1 does not add white kidney bean-potato complex extract, but uses psyllium husk powder and epigallocatechin gallate in a mass ratio of 3:0.8 to make up for the missing amount.

[0098] Comparative Example 2

[0099] The only difference between Comparative Example 2 and Example 1 is that Comparative Example 2 does not add psyllium husk powder, but uses white kidney bean-potato complex extract and epigallocatechin gallate in a mass ratio of 3:0.8 to make up for the missing amount.

[0100] Comparative Example 3

[0101] The only difference between Comparative Example 3 and Example 1 is that Comparative Example 3 does not add epigallocatechin gallate, but uses white kidney bean-potato complex extract and psyllium husk powder in a mass ratio of 7:5 to make up for the missing amount.

[0102] Comparative Example 4

[0103] The only difference between Comparative Example 4 and Example 1 is that the preparation method of the white kidney bean-potato compound extract of Comparative Example 4 lacks step (6), and the re-extraction liquid obtained in step (5) is used instead of the fermentation liquid in step (7). The other process parameters are the same as those in Example 1.

[0104] Comparative Example 5

[0105] The only difference between Comparative Example 5 and Example 1 is that in the preparation step (6) of the white kidney bean-potato compound extract in Comparative Example 5, the probiotic composition does not contain Bifidobacterium animalis subsp. lactis, but is composed of Lactobacillus rhamnosus and Lactobacillus plantarum with a live bacteria ratio of 1.2:1. The remaining process parameters are the same as in Example 1.

[0106] Comparative Example 6

[0107] The only difference between Comparative Example 6 and Example 1 is that in the preparation step (6) of the white kidney bean-potato compound extract in Comparative Example 6, the probiotic composition does not contain Lactobacillus rhamnosus, but is composed of Bifidobacterium animalis subsp. lactis and Lactobacillus plantarum with a live bacteria ratio of 1.5:1. The other process parameters are the same as in Example 1.

[0108] Comparative Example 7

[0109] The only difference between Comparative Example 7 and Example 1 is that in step (6) of preparing the white kidney bean-potato compound extract in Comparative Example 7, the probiotic composition does not contain Lactobacillus plantarum, but is composed of Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus with a live bacteria ratio of 1.5:1.2. The remaining process parameters are the same as in Example 1.

[0110] Comparative Example 8

[0111] The only difference between Comparative Example 8 and Example 1 is that the preparation step (7) of the white kidney bean-potato complex extract of Comparative Example 8 is different. Specifically, the potato hydrolysate obtained in step (2), the white kidney bean hydrolysate obtained in step (4), and the fermentation broth obtained in step (6) are stirred and mixed at room temperature, centrifuged, and filtered through a 60-mesh filter to obtain the white kidney bean-potato complex liquid. The stirring speed is 550 rpm and the time is 3 h. The mass ratio of the potato hydrolysate, the white kidney bean hydrolysate, and the fermentation broth is 0.8:0.6:2.1.

[0112] Performance testing

[0113] Evaluation of the fat reduction and weight loss effects of each weight loss composition

[0114] The maintenance diet and high-fat diet used in the following fat reduction and weight loss effect evaluation experiments were both purchased from Parker Biotechnology. The fat content of the high-fat diet was 60%.

[0115] Experimental animals: Five-week-old male C57BL / 6J mice (purchased from Vital River) were housed in a pathogen-free standard facility for one week to acclimatize. The initial weight of the mice was 20g ± 2.2g. Mice in the blank control group were fed a maintenance diet daily. Mice used to model the mouse obesity model were fed a high-fat diet daily. After 12 weeks, the weight of mice in the blank control group was measured and the average weight was recorded. Mice in the obesity modeling group were weighed; if the weight of a mouse was greater than or equal to 120% of the average weight of mice in the blank control group, the modeling was considered successful. The successfully modeled mice were randomly divided into groups of six. Different feeding methods were used for the mice in different groups, with free access to food and water, as detailed below.

[0116] Blank control group: Continue to feed mice with maintenance diet.

[0117] Model control group: continued to be fed a high-fat diet.

[0118] Sample group: Continue to be fed a high-fat diet and be administered a weight loss composition mixture (which is made by mixing the weight loss composition with an appropriate amount of water) by gavage daily at a dose of 0.5 g of weight loss composition per kg of mouse body weight.

[0119] The intervention lasted for 8 weeks. After 8 weeks, the body weight, body fat percentage, and blood triglyceride (TG) and total cholesterol (TC) levels of each group of mice were measured. The experimental results are shown in Table 1 (mean ± standard deviation).

[0120] Table 1. Experimental results of each group of weight-loss composition samples.

[0121] Group / Performance body weight / g Body fat percentage / % TG (mmol / L) TC (mmol / L) Blank control group 32.18±2.71 13.03±1.17* 0.95±0.11 1.25±0.08 Model control group <![CDATA[58.79±3.27 ▲ ]]> <![CDATA[39.19±2.51 ▲ ]]> <![CDATA[2.33±0.20 ▲ ]]> <![CDATA[4.13±0.22 ▲ ]]> Example 1 <![CDATA[34.53±2.97 # ]]> <![CDATA[16.21±1.37 # ]]> <![CDATA[1.02±0.09 # ]]> <![CDATA[1.36±0.12 # ]]> Example 2 <![CDATA[38.94±2.60 # ]]> <![CDATA[17.58±1.29 # ]]> <![CDATA[1.14±0.17 # ]]> <![CDATA[1.49±0.15 # ]]> Example 3 <![CDATA[36.24±2.86 # ]]> <![CDATA[16.90±1.23 # ]]> <![CDATA[1.07±0.08 # ]]> <![CDATA[1.44±0.13 # ]]> Comparative Example 1 <![CDATA[50.80±2.13 #* ]]> <![CDATA[32.38±1.68 #* ]]> <![CDATA[1.79±0.15 #* ]]> <![CDATA[3.01±0.29 #* ]]> Comparative Example 2 <![CDATA[49.52±2.75 #* ]]> <![CDATA[31.13±2.75 #* ]]> <![CDATA[1.64±0.19 #* ]]> <![CDATA[2.75±0.18 #* ]]> Comparative Example 3 <![CDATA[48.57±1.24 #* ]]> <![CDATA[28.98±2.02 #* ]]> <![CDATA[1.56±0.18 #* ]]> <![CDATA[2.53±0.23 #* ]]> Comparative Example 4 <![CDATA[45.08±2.77 #* ]]> <![CDATA[26.78±2.11 #* ]]> <![CDATA[1.45±0.12 #* ]]> <![CDATA[1.98±0.16 #* ]]> Comparative Example 5 <![CDATA[41.30±1.80 #* ]]> <![CDATA[19.96±1.84 #* ]]> <![CDATA[1.31±0.07 #* ]]> <![CDATA[1.69±0.11 #* ]]> Comparative Example 6 <![CDATA[41.34±2.18 #* ]]> <![CDATA[20.79±1.86 #* ]]> <![CDATA[1.33±0.10 #* ]]> <![CDATA[1.67±0.14 #* ]]> Comparative Example 7 <![CDATA[41.65±1.98 #* ]]> <![CDATA[20.11±1.41 #* ]]> <![CDATA[1.26±0.06 #* ]]> <![CDATA[1.66±0.09 #* ]]> Comparative Example 8 <![CDATA[44.17±2.45 #* ]]> <![CDATA[24.07±2.38 #* ]]> <![CDATA[1.37±0.13 #* ]]> <![CDATA[1.85±0.17 #* ]]>

[0122] In Table 1, ▲ indicates that the model control group is p < 0.05 compared with the blank control group; # indicates that the sample groups of Examples 1-3 and Comparative Examples 1-8 are p < 0.05 compared with the model control group; * indicates that the sample groups of Comparative Examples 1-8 are p < 0.05 compared with Example 1.

[0123] As can be seen from the data in Examples 1-3 in Table 1, the weight loss composition of the present invention has a good fat reduction and weight loss effect.

[0124] Comparing the data from Example 1 and Comparative Examples 1-3, it can be seen that when any one of the following is missing from the composition: white kidney bean-potato complex extract, psyllium husk powder, or epigallocatechin gallate, the weight loss effect of the composition decreases. This may be because: the white kidney bean-potato complex extract contains glycosylated white kidney bean protein, which can block the breakdown of starch into glucose, making it difficult for calories to be absorbed; and the white kidney bean-potato complex extract contains probiotic fermentation products (such as active peptides and organic acids), which can regulate the balance of intestinal flora; psyllium husk powder is rich in soluble dietary fiber (such as... Plantain polysaccharide can encapsulate some carbohydrates and fats, hindering their digestion and absorption in the intestines, increasing satiety, and also delaying glucose absorption and reducing postprandial blood sugar fluctuations; epigallocatechin gallate (EGCG) can inhibit the activity of fatty acid synthase (FAS) in adipocytes, reduce de novo synthesis of fatty acids, thereby reducing the accumulation of triglycerides in adipocytes. In this invention, white kidney bean-potato compound extract, plantain husk powder and EGCG synergistically improve the fat reduction and weight loss effect of the composition through multiple dimensions such as carbohydrate blocking, fat decomposition, enhanced satiety, and intestinal flora regulation.

[0125] Comparative studies of Example 1 and Comparative Examples 4-8 show that the preparation method of the white kidney bean-potato compound extract affects the weight loss effect of the composition. Specifically, Comparative Example 4 did not involve probiotic fermentation in the preparation of the white kidney bean-potato compound extract, resulting in a decreased weight loss effect. This may be because probiotic fermentation can produce fermentation products (such as active peptides and organic acids) that regulate the balance of intestinal flora, thus affecting the weight loss effect. Comparative Examples 5-7 used different probiotic compositions for fermentation in the preparation of the white kidney bean-potato compound extract, resulting in a decreased weight loss effect. This may be because the composition of the fermented probiotic composition affects the abundance and quantity of probiotic fermentation products, thus affecting the weight loss effect. Comparative Example 8 did not involve glycosylation modification in the preparation of the white kidney bean-potato compound extract, resulting in a decreased weight loss effect. This may be because glycosylation modification increases the stability and bioavailability of white kidney bean protein in the extract, thus affecting the weight loss effect.

[0126] In summary, the weight-loss composition provided by this invention can effectively reduce the weight and body fat percentage of obese model mice, and to a certain extent reduce the levels of triglycerides and cholesterol in the blood of mice. Therefore, the weight-loss composition of this invention has a good fat-reduction and weight-loss effect.

[0127] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A weight loss composition comprising, The components include the following weight parts: 10-20 parts of flaxseed oil powder, 10-20 parts of coconut water raw powder, 5-10 parts of galactooligosaccharide, 1-5 parts of white kidney bean-potato composite extract, 1-5 parts of psyllium husk powder, and 0.1-1 part of epigallocatechin gallate; The preparation method of the white kidney bean-potato composite extract comprises the following steps: (1) potato pretreatment: mixing blanched potatoes with water and a color protection agent, wet crushing, and obtaining potato homogenate; (2) potato enzymolysis: adding a first composite enzyme to the potato homogenate for stirring enzymolysis, inactivation, and centrifugation to obtain potato enzymolysis liquid and potato residue; wherein the first composite enzyme is α-amylase and glucoamylase at a mass ratio of 1: (1-2), and the addition amount of the first composite enzyme is 1-3% of the total mass of the potato homogenate; (3) white kidney bean pretreatment: washing white kidney beans, grinding with water to obtain homogenate liquid, mixing the homogenate liquid with water, stirring and water extraction to obtain white kidney bean water extract; (4) white kidney bean enzymolysis: mixing the white kidney bean water extract with a second composite enzyme for stirring enzymolysis, inactivation, and centrifugation to obtain white kidney bean enzymolysis liquid and white kidney bean residue; wherein the second composite enzyme is a combination of neutral protease, pectinase, and cellulase at a mass ratio of (1-2): (1-2): 1, and the addition amount of the second composite enzyme is 1-3% of the total mass of the white kidney bean water extract; (5) residue re-extraction: mixing the potato residue obtained in step (2) and the white kidney bean residue obtained in step (4), re-extracting with water, and filtering to obtain a re-extracted liquid; (6) probiotic fermentation: inoculating a probiotic composition into the re-extracted liquid for anaerobic fermentation to obtain a fermentation liquid; wherein the probiotic composition comprises animal Bifidobacterium lactis, Ruminococcus lactaris, and Plantarum at a viable bacterial count ratio of (1-2): (1-2): 1; (7) glycosylation modification: stirring the potato enzymolysis liquid obtained in step (2), the white kidney bean enzymolysis liquid obtained in step (4), and the fermentation liquid obtained in step (6) at 60-70℃, cooling, centrifuging, and filtering to obtain a white kidney bean-potato composite liquid; (8) spray drying: concentrating the white kidney bean-potato composite liquid obtained in step (7) and spray drying to obtain the white kidney bean-potato composite extract.

2. The weight loss composition of claim 1, wherein, In the preparation step (1) of the white kidney bean-potato composite extract, the mass ratio of potatoes, water, and color protection agent is 1: (2-3): (0.001-0.003); the blanching temperature is 80-90℃, and the time is 3-5 min; and the color protection agent is sodium erythorbate.

3. The weight loss composition of claim 1, wherein, In the preparation step (2) of the white kidney bean-potato composite extract, the stirring enzymolysis speed is 500-600 rpm, the temperature is 55-60℃, and the time is 2-4 h.

4. The weight loss composition of claim 1, wherein, In the preparation step (3) of the white kidney bean-potato composite extract, the solid content of the homogenate is 50-60%, the mass ratio of the homogenate to water is 1:(2-3); the stirring water extraction temperature is 80-90℃, the stirring speed is 500-600rpm, and the time is 40-60min.

5. The weight loss composition of claim 1, wherein, In the preparation step (4) of the white kidney bean-potato composite extract, the stirring speed for enzyme hydrolysis is 500-600rpm, the temperature is 45-50℃, and the time is 2-4h.

6. The weight loss composition of claim 1, wherein, In the preparation step (5) of the white kidney bean-potato composite extract, the mass ratio of potato residue, white kidney bean residue and water is (0.3-0.5):1:(2-3); the temperature for re-extraction is 80-100℃, the time is 1-3h, and the filtration is performed by using a 40-60 mesh filter.

7. The weight loss composition of claim 1, wherein, In the preparation step (6) of the white kidney bean-potato composite extract, the inoculation amount of the probiotic composition is 1-5% v / v of the extract solution, the total viable count of the probiotic composition is 6x10 9 -3x10 10 CFU / mL, the animal bifidobacterium lactis subspecies is animal bifidobacterium lactis subspecies HN019, the rhamnolactobacillus is rhamnolactobacillus HN001, and the plant lactobacillus is plant lactobacillus LP-KFY04.

8. The weight loss composition of claim 1, wherein, In the preparation step (8) of the white kidney bean-potato composite extract, the inlet air temperature of the spray tower in the spray drying is 150-190℃, and the outlet air temperature is 85-100℃.

9. The weight loss composition of claim 1, wherein, The weight parts of the components in the weight loss composition further include: 0-5 parts of sodium hyaluronate, 0-5 parts of nicotinamide, 0-5 parts of Auricularia polytricha concentrated powder, 0-5 parts of krill peptide powder, and 0-2 parts of pyrroloquinoline quinone disodium salt.