Functional food based on inulin-theanine

Abstract

The present invention relates to functional food products based on inulin-theanine. The invention provides a theanine-inulin composite particle, the theanine-inulin composite particle comprises an inulin slow-release core and a theanine quick-release coating, and the theanine quick-release coating is coated outside the inulin slow-release core. The invention also provides a functional buccal bag based on theanine-inulin, the buccal bag comprises a content and an outer bag, and the content is packaged in the outer bag; the content comprises the theanine-inulin composite particles provided by the invention. The quick release characteristic of theanine and the slow release characteristic of inulin are matched with each other, so that the requirements of a user on long-term effect and quick effect are met.

Description

TECHNICAL FIELD

[0001] The present patent relates to the field of functional food, in particular to a theanine-inulin composite particle and a functional oral pouch based on inulin-theanine. BACKGROUND

[0002] In the prior art, theanine as a neuroactive ingredient has significant application defects. First, its oral bioavailability is low, and its degradation rate in the stomach acid environment exceeds 30%, which leads to a large loss of effective ingredients; the half-life is short, and it needs to be taken multiple times a day to maintain efficacy, which seriously affects the user experience. Conventional dosage forms cannot meet the dual needs of quick-acting and long-acting, which restricts its application effect in scenarios such as anxiety relief management.

[0003] Inulin as a prebiotic carrier has obvious limitations in the preparation field. Low molecular weight inulin is easy to ferment and produce gas in the oral environment, and studies have shown that some users have discomfort such as bloating; existing preparations lack the ability to release in the colon, which prevents prebiotics from being effectively released in specific parts of the intestine, making it difficult to play an ideal role in regulating intestinal flora. These problems seriously limit the application potential of inulin in functional food.

[0004] The current sustained-release material system has multiple technical defects. Sustained-release structures made of synthetic polymer materials (such as hydroxypropyl methyl cellulose HPMC) often result in a powdery mouthfeel, affecting user acceptance; the mechanical strength is insufficient, which can easily cause the preparation structure to disintegrate; more importantly, existing technical solutions have not fully considered the synergistic mechanism of the gut-brain axis pathway for neuroactive ingredients, and simple physical mixing of formula design cannot achieve the synergistic effect of theanine and intestinal flora metabolites, resulting in low brain delivery efficiency of active ingredients. There is also a contradiction between the palatability and efficacy of the preparation, and traditional oral preparations cannot meet the needs of rapid onset and long-term maintenance at the same time. SUMMARY

[0005] To solve the problems of the prior art, the present patent provides the following technical solutions:

[0006] In one aspect, the present application provides a theanine-inulin composite particle, which comprises an inulin sustained-release core and a theanine immediate-release coating, and the theanine immediate-release coating is wrapped outside the inulin sustained-release core.

[0007] Further, the weight ratio of theanine to inulin is 1:1 to 1:2.5 or 1:2.5 to 1:5.

[0008] Further, the inulin sustained-release core is an inulin gel freeze-dried sustained-release core.

[0009] Further, the gel-forming material is selected from one or more of sodium alginate, ammonium alginate, potassium alginate, bentonite, carbomer, carboxymethyl cellulose calcium, carboxymethyl cellulose sodium, carrageenan, colloidal silicon dioxide, ethyl cellulose, gelatin, gellan gum, guar gum, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, glyceryl monomontanate, glyceryl monooleate, magnesium aluminum silicate, methyl cellulose, poloxamer, polyethylene oxide, polyvinyl alcohol, povidone, propylene glycol alginate, tragacanth gum, and polyacrylic acid.

[0010] Further, the weight ratio of inulin to the gel-forming material is 5:1 to 8:1.

[0011] Further, the theanine immediate-release coating is a theanine polysaccharide immediate-release coating.

[0012] Further, the polysaccharide is selected from one or more of β-glucan, xylan, mannan, and galactan.

[0013] Further, the weight ratio of the theanine to the polysaccharide is 1.5:1 to 2.5:1.

[0014] Further, the theanine-inulin composite particles are prepared according to the following steps:

[0015] Step S1: Dissolve the inulin and the gel powder in pure water, stir to form a gel containing inulin, then freeze-dry, and then crush and sieve to obtain an inulin gel freeze-dried sustained-release core;

[0016] Step S2: Dissolve the theanine and the polysaccharide in water to obtain a theanine polysaccharide solution, and use a fluidized bed coating process to spray the theanine polysaccharide solution onto the outer surface of the inulin gel freeze-dried sustained-release core while continuously drying to obtain the theanine-inulin composite particles.

[0017] Further, the theanine-inulin composite particles obtained in Step S2 are microporous spherical particles with a particle size of 180 to 2000 μm and a pore size of 5 to 75 μm.

[0018] Further, the coating weight gain rate in the fluidized bed coating process is 25% to 35%.

[0019] In a second aspect, the present application provides a functional mouth bag, characterized in that the mouth bag comprises contents and an outer bag, the contents being packaged in the outer bag.

[0020] The contents comprise the theanine-inulin composite particles according to the first aspect.

[0021] Further, the theanine-inulin composite particles are added in an amount of 250 to 400 mg per bag.

[0022] Further, the content further comprises an additive;

[0023] Further, the additive is selected from one or more of a flavoring, a sweetener, a filler, and a preservative.

[0024] In a third aspect, the present application provides a method for preparing the theanine-inulin-based functional oral pouch of the second aspect, the method comprising the following steps:

[0025] Step S1: dissolving inulin and gel powder in pure water, stirring to form an inulin-containing gel, and then freeze-drying, followed by crushing and sieving, to obtain an inulin gel freeze-dried sustained-release core;

[0026] Step S2: dissolving theanine and polysaccharide in water to obtain a theanine polysaccharide solution, and using a fluidized bed coating process to spray coat the theanine polysaccharide solution on the outer surface of the inulin gel freeze-dried sustained-release core while continuously drying, to obtain theanine-inulin composite particles;

[0027] Step S3: filling the theanine-inulin composite particles into an outer bag, and then sealing the bag to obtain the theanine-inulin-based functional oral pouch.

[0028] Further, the freeze-drying step in step S1 comprises:

[0029] (1) quick freezing stage: quick freezing the inulin-containing gel at -50 to -30℃ for 4 to 8 hours;

[0030] (2) sublimation drying: maintaining -55 to -40℃ drying sublimation for 24 hours or more in a vacuum environment of ≤15 Pa.

[0031] Further, the sieving in step S1 uses a 80-120 mesh sieve.

[0032] Further, the crushing in step S1 uses an air flow crusher or a ball mill crusher.

[0033] Further, step S3 further comprises filling an additive into the outer bag.

[0034] The present application has the following beneficial effects:

[0035] Enhancing the bioavailability of theanine, as the theanine is used for immediate release coating, theanine can be released more effectively, and degradation in the stomach acid environment is avoided, thereby improving its oral bioavailability. Inulin, as a prebiotic, can improve intestinal health by regulating intestinal flora, and its sustained-release performance can avoid discomfort reactions such as bloating in the oral cavity.

[0036] The dual demand of long-acting and fast-acting can be met by the product, which can combine the fast-acting and long-acting, the fast-release property of theanine and the slow-release property of inulin complement each other, and meet the demand of the user for long-term effect and fast-acting. These effects show that the product of the patent can bring important application value in the field of health food, especially in the aspects of anxiety management and intestinal health regulation. BRIEF DESCRIPTION OF DRAWINGS

[0037] In order to more clearly illustrate the technical solutions of the embodiments of the patent, the drawings needed to be used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some of the embodiments of the patent, and therefore should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings.

[0038] Figure 1 A graph showing the in vitro release profile of the sample prepared according to Example 1 is shown. DETAILED DESCRIPTION

[0039] In this specification and claims, reference will be made to a number of terms, which shall be defined as having the following meanings unless otherwise indicated:

[0040] The "ranges" disclosed herein are defined in terms of a lower limit and an upper limit, the given range is defined by selecting a lower limit and an upper limit, the selected lower limit and upper limit define the boundaries of the particular range. Ranges defined in this manner can be inclusive or exclusive of the end values, and can be arbitrarily combined, i.e., any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60-120 and 80-110 are listed for a particular parameter, it is understood that ranges of 60-110 and 80-120 are also contemplated. In addition, if a minimum range value of 1 and 2 is listed, and if a maximum range value of 3, 4 and 5 is listed, then the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5. In this application, unless otherwise indicated, a numerical range "a-b" indicates a shorthand way of describing each and every intervening real number between the upper and lower limits of that range, wherein a and b are both real numbers. For example, the numerical range "0-5" indicates that all real numbers between "0-5" have been listed herein, "0-5" is merely a shorthand way of describing these numerical combinations. In addition, when it is stated that a parameter is an integer ≥ 2, it is equivalent to disclose that the parameter is, for example, integer 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0041] In this document, all the embodiments and preferred embodiments mentioned herein can be combined with each other to form new technical solutions, unless otherwise specified.

[0042] In the present text, all technical and preferred features mentioned herein can be combined with each other to form new technical solutions, unless specifically stated otherwise.

[0043] In the present text, all steps mentioned herein can be performed in the order mentioned, but also randomly, unless specifically stated otherwise. For example, the method comprises steps (a) and (b) means that the method can comprise steps (a) and (b) performed in the order mentioned, but also steps (b) and (a) performed in the order mentioned. For example, the method can further comprise step (c) means that step (c) can be added to the method in any order, for example, the method can comprise steps (a), (b) and (c), but also steps (a), (c) and (b), steps (c), (a) and (b), etc.

[0044] In the present text, the terms "comprising" and "including" mean open terms, but can also mean closed terms, unless specifically stated otherwise. For example, the terms "comprising" and "including" can mean that other components not listed can also be included, but can also mean that only the listed components are included.

[0045] In the present description, it is to be understood that, unless specifically stated otherwise, the terms "above", "below", "upper", "lower", "up", "down", "clockwise", "counter clockwise", "horizontal", "vertical", "left", "right", "front", "rear", "top", "bottom", "lateral", "medial", "superior", "inferior", "proximal", "distal" and the like, if used, are used with reference to the accompanying text and / or illustrations, and not by way of limitation.

[0046] In the present description, unless specifically stated otherwise, the term "or" is inclusive. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, any of the following satisfy the condition "A or B": A is true (or present) and B is false (or not present); A is false (or not present) and B is true (or present); or both A and B are true (or present).

[0047] In the present text, percentages (%) are percentages by mass, unless specifically stated otherwise.

[0048] In the present text, the sum of the amounts of the components in the composition is 100%, unless specifically stated otherwise.

[0049] In the present text, the term "combination thereof" means a mixture of the elements mentioned, for example, two, three, four, and up to the maximum possible mixture of elements, unless specifically stated otherwise.

[0050] The term "one" as used herein means "at least one", unless specifically stated otherwise.

[0051] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0052] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the specification of this invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0053] The detailed features and advantages of this application are described below in the specific embodiments. The content of this description is sufficient to enable any person skilled in the art to understand the technical content of this application and implement it accordingly. Based on the specification, claims and drawings disclosed in this specification, a person skilled in the art can easily understand the related objectives and advantages of this application.

[0054] Theanine immediate-release unit

[0055] L-Theanine is a unique free amino acid found in tea, accounting for 50%-60% of the total amino acids in tea. It possesses a distinctive γ-glutamyl group structure. Its chemical formula is C7H2O. 14 N₂O₃, with a molecular weight of 174.2, is a white crystalline powder, readily soluble in water but insoluble in organic solvents such as ethanol and ether. Theanine has a melting point of 217-218℃, is stable, and does not decompose during food processing and sterilization. Its aqueous solution is slightly acidic, possessing a caramel aroma and a savory taste similar to monosodium glutamate (MSG), with a taste threshold as low as 0.06%.

[0056] Theanine, as a γ-aminobutyric acid (GABA) receptor agonist, has effects such as lowering blood pressure and calming the nerves, protecting nerves, reducing lipids and aiding weight loss, relieving fatigue, and enhancing memory. It is widely used in health supplements, food additives, and pharmaceuticals. In 1998, L-theanine was listed as a "Generally Recognized As Safe" (GRAS) substance by the US FDA, with a recommended daily intake of ≤400 mg. Theanine is mainly used in food flavoring, beverage additives, and daily chemical products (such as facial cleansers). Its natural sweetness is often used to improve food flavor and can improve problems such as myocardial damage and intestinal barrier damage by regulating amino acid metabolism and the endocrine system.

[0057] In this invention, theanine is prepared in the form of an immediate-release coating, specifically, an immediate-release coating of theanine polysaccharide. In some embodiments, the weight ratio of theanine to polysaccharide is 1.5:1 to 2.5:1. In this invention, the polysaccharide acts as, but is not limited to, a binder.

[0058] In some embodiments, the polysaccharide may be selected from one or more of β-glucan, xylan, mannan, and galactan. β-glucan is composed of glucose molecules linked by glycosidic bonds, and its content in wheat is about 0.5%-1%, exhibiting dietary fiber properties. Xylan consists of a xylose backbone and arabinose branches, accounting for 65%-70% of wheat's non-starch polysaccharides, and exists in both water-soluble and water-insoluble forms. Mannan is a water-soluble non-starch polysaccharide that can be utilized by monogastric animals, promoting the growth of beneficial intestinal bacteria. Galactan is commonly found in the cell walls of cereals, tightly bound to components such as cellulose and lignin, and is poorly soluble in water. These non-starch polysaccharides exist in plant cell walls through hydrogen bonds, covalent bonds, etc., and possess anti-nutritional factor properties, but can be converted into prebiotic substances (such as mannan oligosaccharides) through enzymatic hydrolysis, improving intestinal health. Non-starch polysaccharides are the core components of dietary fiber, referring to polysaccharides other than starch, mainly composed of cellulose, hemicellulose, pectin, etc., and are widely found in plants. Its molecular structure consists of multiple monosaccharides linked by glycosidic bonds, encompassing most polysaccharide types except α-glucan. Based on chemical structure, non-starch polysaccharides are classified into three categories: cellulose, non-cellulose polysaccharides (such as xylan and β-glucan), and pectin. According to water solubility, they can be divided into soluble (such as pectin and some hemicellulose) and insoluble (such as cellulose). The former is loosely bound to other components through hydrogen bonds, while the latter constitutes the main body of plant cell walls. In animal feed, the nutrients encapsulated within may inhibit digestion and absorption; adding enzymes can break down the cell walls to improve metabolic efficiency.

[0059] Non-starch polysaccharides (NSPs) are polymers composed of several monosaccharides linked by glycosidic bonds, including most polysaccharide molecules except for α-glucan. NSPs were initially classified based on the methods used for extraction and separation of polysaccharides. The insoluble residue remaining after a series of alkaline extractions of the cell wall is called cellulose, while the substance dissolved in alkaline solutions is called hemicellulose. Considering the chemical structure and biological function of NSPs, it was found that classification based on solubility was inaccurate. Generally, NSPs are divided into three main categories: cellulose, non-cellulose polysaccharides (hemicellulose polymers), and pectin. Non-cellulose polysaccharides further include xylan, β-glucan, mannan, and galactan. According to their water solubility, NSPs can be further divided into soluble non-starch polysaccharides (SNSPs) and insoluble non-starch polysaccharides (INSSPs). This is because in the cell walls of grains, some NSPs are loosely bound to cellulose, lignin, and proteins by hydrogen bonds, and therefore dissolve in water; these are called soluble non-starch polysaccharides.

[0060] Inulin sustained-release unit

[0061] Inulin is a soluble dietary fiber and a natural fructose polymer composed of fructose molecules linked by β-glycosidic bonds, with a degree of polymerization typically ranging from 2 to 60. Preferably, in this invention, the inulin has a degree of polymerization (DP) ≥ 23. Inulin is widely distributed as a reserve polysaccharide in over 36,000 plant species. Major sources of inulin include Jerusalem artichoke, chicory, onion, garlic, barley, and dahlia, with Jerusalem artichoke tubers and chicory roots frequently used as raw materials for inulin production in the food industry. As a prebiotic, inulin plays a significant role in regulating the gut microbiota by stimulating the growth of beneficial bacteria. Furthermore, inulin exhibits excellent health benefits in regulating lipid metabolism, weight loss, lowering blood sugar, inhibiting inflammatory factor expression, enhancing mineral absorption, and improving constipation.

[0062] Inulin has been approved as a special health food or functional food in many countries and is widely recognized as a food with a high safety level. China designated it as a new resource food in 2009, and the US Food and Drug Administration (FDA) explicitly stated inulin as a functional food in 2000. The European Union also issued regulations in 2015 approving its health claims of helping maintain normal intestinal function. As a new food ingredient, my country's regulations stipulate a daily consumption limit of ≤15g. However, inulin fermentation produces gas, so it is not recommended for people with highly sensitive intestines to consume large amounts. For example, some people with irritable bowel syndrome may experience adverse reactions such as abdominal pain and bloating during severe flare-ups and need to reduce or avoid inulin intake.

[0063] In this invention, theanine is prepared as an inulin sustained-release core, specifically, an inulin sustained-release gel lyophilized sustained-release core. In some embodiments, the weight ratio of inulin to the gel-forming material is 5:1 to 8:1.

[0064] In some embodiments, the gel-forming material is selected from one or more of sodium alginate, ammonium alginate, potassium alginate, bentonite, carbomer, calcium carboxymethyl cellulose, sodium carboxymethyl cellulose, carrageenan, colloidal silica, ethyl cellulose, gelatin, gellan gum, guar gum, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, glyceryl behenate, glyceryl monooleate, magnesium aluminum silicate, methyl cellulose, poloxamer, polyethylene oxide, polyvinyl alcohol, povidone, propylene glycol alginate, tragacanth gum, and polyacrylic acid.

[0065] Theanine-inulin composite granules

[0066] The theanine-inulin composite particles according to the present invention comprise an inulin sustained-release core and a theanine immediate-release coating, wherein the theanine immediate-release coating is wrapped around the inulin sustained-release core.

[0067] In some embodiments, the theanine-inulin composite particles according to the present invention are prepared according to the following method:

[0068] Step S1: Dissolve inulin and gel powder in pure water, stir to form a gel containing inulin, then freeze dry, then pulverize and sieve to obtain inulin gel freeze-dried sustained-release core;

[0069] Step S2: Theanine and polysaccharide are dissolved in water to prepare theanine polysaccharide solution. The theanine polysaccharide solution is sprayed onto the outer surface of the inulin gel freeze-dried slow-release core using a fluidized bed coating process, while being continuously dried to obtain theanine-inulin composite particles.

[0070] In some embodiments, the theanine-inulin composite particles prepared by fluidized bed coating process are multi-microporous spherical particles with a pore size of 5-75 μm.

[0071] In some embodiments, the particle size of theanine-inulin composite particles is 180–2000 μm.

[0072] In some embodiments, the weight ratio of theanine to inulin is 1:1 to 1:2.5 or 1:2.5 to 1:5.

[0073] In some embodiments, the theanine-inulin composite granules of the present invention can be taken directly by sublingual administration, or the theanine-inulin composite granules can be packaged in a mouth-holding bag and then placed in the mouth to prevent the granules from being swallowed directly.

[0074] Functional mouth pouch

[0075] In some embodiments, the theanine-inulin composite granules of the present invention are provided in the form of a lozenge.

[0076] In some embodiments, the amount of theanine-inulin composite granules added is 250-400 mg per bag.

[0077] In some embodiments, the amount of theanine added is 50-100 mg per sachet.

[0078] In some embodiments, the amount of polysaccharide added is 30-60 mg per sachet.

[0079] In some embodiments, the amount of inulin added is 150–300 mg per sachet.

[0080] In some embodiments, the gel-forming material is 20–50 mg per sachet.

[0081] In some embodiments, a method for manufacturing the theanine-inulin-based functional lozenge according to the present invention may include the following steps:

[0082] Step S1: Dissolve inulin and gel powder in pure water, stir to form a gel containing inulin, then freeze dry, then pulverize and sieve to obtain inulin gel freeze-dried sustained-release core;

[0083] Step S2: Theanine and polysaccharide are dissolved in water to prepare theanine polysaccharide solution. The theanine polysaccharide solution is sprayed onto the outer surface of the inulin gel freeze-dried slow-release core using a fluidized bed coating process, while continuously drying, to obtain theanine-inulin composite particles.

[0084] Step S3: Fill the outer bag with the theanine-inulin composite granules and then seal it to obtain a functional oral bag based on theanine-inulin.

[0085] In some embodiments, the freeze-drying step in step S1 includes:

[0086] (1) Quick-freezing stage: The gel containing inulin is quick-frozen at -50 to -30°C for 4 to 8 hours;

[0087] (2) Sublimation drying: Under a vacuum environment of ≤15Pa, maintain the temperature of -55 to -40℃ for more than 24 hours to dry and sublimate.

[0088] In some implementations, the sieving in step S1 uses an 80-120 mesh sieve;

[0089] In some embodiments, the pulverization in step S1 is performed using an air jet mill or a ball mill.

[0090] In some embodiments, step S3 further includes filling the additive into an outer bag.

[0091] In some embodiments, the outer pouch is made of a permeable material, such as a saliva-permeable material. The permeable material is selected from woven materials, nonwoven materials, and / or composite materials that include both woven and nonwoven materials. When the consumer places the pouch in their mouth, saliva permeates into the pouch, dissolving the composite particles to gradually release the functional ingredients.

[0092] In some embodiments, in addition to inulin and theanine, other additives may be added to the functional oral pouches according to the invention. In some embodiments, the additives are selected from one or more of flavorings, sweeteners, fillers, and preservatives.

[0093] In some embodiments, the sweetener may be selected from one or more of aspartame, acesulfame potassium, cyclamate, saccharin, sodium saccharin, sucralose, neotame, sodium cyclohexylsulfamate, stevia, licorice, disodium glycyrrhizate, tripotassium and trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, corn syrup, starch sugar and lactose, sorbitol, maltitol, isomaltitol, palaginitol, xylitol, lactitol, mannitol, erythritol and dextran.

[0094] In some embodiments, the preservative may be selected from one or more of ethylparaben, benzoic acid, benzoate, sorbic acid, sorbate, calcium propionate, sodium diacetate, sodium lactate, propylparaben, and sodium dehydroacetate.

[0095] In some embodiments, the filler may be selected from one or more of cellulose and cellulose derivatives, starch, maltodextrin and cyclodextrin.

[0096] In some embodiments, the flavoring may be selected from one or more of the following: peppermint, cinnamon, cherry, coconut, coffee, chocolate, vanilla, citrus (e.g., grapefruit, orange, lime, bergamot, or lemon), menthol, licorice, caramel, honey, peanut, walnut, cashew, hazelnut, almond, pineapple, strawberry, raspberry, tropical fruit, cherry, cinnamon, peppermint, deer hoof grass, spearmint, eucalyptus, apple, pear, peach, strawberry, apricot, raspberry, cherry, pineapple, lemongrass, lime, chili, capsaicin, citrus, tobacco flavor, bergamot, smoky flavoring, plum, eucalyptus, clove, bay leaf, fennel, thyme, cedar leaf, and nutmeg.

[0097] In some embodiments, the outer bag is made of a permeable material, such as a saliva-permeable material. The permeable material is selected from woven materials, nonwoven materials, and / or composite materials comprising both woven and nonwoven materials. In one embodiment, the outer bag material is a nonwoven fabric. This material may include polylactic acid (“PLA”), polyolefin (“PO”) materials, and / or the like.

[0098] Sealing materials may be used using hot-melt or ultrasonic welding techniques. In some embodiments, a single segment of material folded to form the front and back surfaces is used to form the bag body, as this reduces the number of seams required. In some embodiments, the material is produced in a single tubular form, which obviously further reduces the number of seams required and is therefore preferred.

[0099] Fibers may include polylactic acid polymers, polyolefin polymers and / or the like.

[0100] In some implementations, PLA polymers can be prepared by polymerizing lactic acid or lactide.

[0101] In some embodiments, the PLA polymer can be a homopolymer or copolymer of D and L optical isomers.

[0102] In some embodiments, the PLA polymer may be a mixture of homopolymers and / or copolymers.

[0103] Polyolefins are a class of synthetic resins prepared by olefin polymerization. Olefins are hydrocarbons containing carbon double bonds, such as (but not limited to) ethylene, propylene, butene, isoprene and pentene, as well as their copolymers and modifiers.

[0104] In some implementations, a single polyolefin may be used, or alternatively, the material may include a combination of different polyolefins.

[0105] The fibers containing PLA or PO material can be in the form of multifilaments, monofilaments, or staple fibers. Staple fibers can be used in the form of staple yarns or in the form of composite yarns containing staple fibers and filaments. The cross-sectional shapes of the fibers and filaments can vary considerably; however, in some embodiments, a circular cross-sectional shape may be preferred.

[0106] A variety of techniques can be used to manufacture fibers for bag production materials, such as melt spinning or dry spinning.

[0107] To provide users with the necessary flexibility, permeability, and comfort, the fiber thickness can range from 1 to 100 dtex, and optionally from 5 to 50 dtex.

[0108] As used herein, the term "nonwoven fabric" refers to fibrous materials, fiber webs, mats, wadding, or sheets in which fibers are arranged in an indeterminate or random orientation. In one embodiment, the nonwoven fibers initially exist as continuous, unbonded fibers or filaments. The continuous fibers are arranged substantially parallel to each other in at least one direction. In some embodiments, a first plurality of continuous fibers are arranged substantially parallel to each other in a first direction, and a second plurality of continuous fibers are arranged substantially parallel to each other in the transverse direction relative to the first plurality of continuous fibers. Methods of manufacturing such nonwoven fabrics typically involve bonding various fibers or filaments together. The bonding methods of the fibers or filaments can vary, including thermal, mechanical, and chemical techniques selected in part based on the desired properties of the final product. In some embodiments, the oriented fibers undergo a heat treatment process (e.g., a lamination process) to bond them together. Due to the defined orientation of the continuous fibers, the overlap of the individual fibers is low, allowing for thin nonwoven fabrics. The surface of the nonwoven fabric can also be uniform and smooth.

[0109] In some embodiments, the nonwoven fabric may include additional fiber types blended with thermoplastic polymer fibers. Suitable fibers include those made from packaging layers, cotton, regenerated cellulose, cellulose acetate, cellulose triacetate, cellulose nitrate, ethyl cellulose, cellulose acetate propionate, cellulose acetate butyrate, hydroxypropyl cellulose, methyl hydroxypropyl cellulose, protein fibers, etc.

[0110] Example

[0111] Table 1. Raw Material Names and Suppliers

[0112]

[0113]

[0114] Table 2. Instruments used in the experiment and their suppliers.

[0115] Name Model Manufacturer Freeze dryer BILON-HFD-01 Shanghai Billung Instrument Manufacturing Co., Ltd. Fluidized bed coater Y-PZ Nanjing Kemao Intelligent Equipment Co., Ltd. Heat sealing equipment SYSTESTER-HSL Jinan Siker Testing Technology Co., Ltd.

[0116] Example 1

[0117] Preparation of inulin gel lyophilized sustained-release core: Take inulin (Velovir) 200g of sodium alginate (DP=26) and 40g of sodium alginate (Qingdao Mingyue, food grade) were dissolved in 1L of pure water. The mixture was stirred until a gel was formed. The resulting gel was rapidly frozen at -40℃ for 6 hours using a freeze dryer, and then freeze-dried at -50℃ / 10Pa for 24 hours to obtain the freeze-dried gel. The freeze-dried gel was then pulverized and passed through a 100-mesh sieve.

[0118] Theanine immediate-release coating: 80g of theanine (Yunnan Lvke, 99%) and 40g of β-glucan (Shanxi Zhendong, 80 mesh) were dissolved in 3L of pure water to prepare a coating solution. Using a fluidized bed coating machine, with the inlet air temperature set at 40℃ and the atomization pressure at 0.3MPa, the theanine coating solution was sprayed onto the surface of the inulin gel freeze-dried slow-release core. The coating weight gain was 30%, resulting in theanine-inulin composite particles.

[0119] Filling: PLA non-woven fabric is used, and each bag is filled with 320mg of theanine-inulin composite granules and sealed using a heat sealing machine.

[0120] Comparative Example 1

[0121] Equal weights of inulin, sodium alginate, theanine, and β-glucan, as in Example 1, were directly packed into PLA nonwoven bags and sealed. Comparative Example 1 did not undergo gel lyophilization or fluidized bed coating treatment.

[0122] Release detection

[0123] The USPIV flow cell method was used to detect the in vitro release of the sample obtained in Example 1 in a medium of pH 6.8 phosphate buffer + 0.5% SDS.

[0124] The measurement results are shown in Table 3 and Figure 1 As shown:

[0125] Table 3. Results of sample release rate test obtained in Example 1

[0126] Time Theanine release rate Inulin release rate 0.5h 62.1％ 35.6％ 4h 98.7％ 91.2％

[0127] Biological effect verification

[0128] Ten volunteers who reported experiencing anxiety were randomly assigned to an experimental group and a control group. The experimental group consisted of 5 consumers experiencing anxiety, and the control group consisted of 5 volunteers experiencing anxiety. The experimental group ingested two sachets of the sample prepared in Example 1 daily, while the control group ingested two sachets of the sample prepared in Comparative Example 1 daily. Ingestion continued for four weeks, and all volunteers were required to take the sample at the prescribed times daily during this period.

[0129] The assessment included changes in the volunteers' anxiety levels, and the measurement indicators included BDNF levels (brain-derived neurotrophic factor) and duration of anxiety relief.

[0130] BDNF testing involves collecting blood samples from volunteers before starting treatment, at 2 weeks, and at 4 weeks. These samples are then sent to a laboratory for serum BDNF concentration testing. The results are expressed in ng / mL. The percentage change in BDNF before and after treatment for each volunteer is calculated, and the average value is taken.

[0131] Anxiety assessment included each volunteer recording the duration of anxiety relief daily, in hours. The duration of anxiety relief was assessed before starting medication and 4 weeks later. The results were statistically analyzed in hours, and the percentage change was calculated and averaged.

[0132] Data analysis was performed using R statistical software. Paired t-tests were used to compare the changes in the experimental and control groups before and after administration. Differences in BDNF level changes and anxiety relief duration between the experimental and control groups were tested to determine statistical significance. A significance level of 0.05 was set; a p-value less than 0.05 was considered a significantly better outcome for the experimental group than for the control group.

[0133] The results are shown in the table below:

[0134] Table 4 Comparison of experimental results

[0135]

[0136]

[0137] This indicates that the serum BDNF level in the experimental group was increased by 38.2%, while the increase in the control group was only 12.7%. The duration of remission in the experimental group was longer than that in the control group, at 6.5 hours and 2.1 hours, respectively. The p-value was <0.01, indicating a statistically significant difference. This experiment demonstrates that the theanine-inulin composite granules prepared according to the method of this invention are more effective than ordinary mixed products in relieving anxiety.

Claims

1. A theanine-inulin composite granule, characterized in that, The theanine-inulin composite particles include an inulin sustained-release core and a theanine immediate-release coating, wherein the theanine immediate-release coating is wrapped around the inulin sustained-release core.

2. The theanine-inulin composite granules as described in claim 1, characterized in that, The weight ratio of theanine to inulin is 1:1 to 1:2.5 or 1:2.5 to 1:

5.

3. The theanine-inulin composite granules as described in claim 2, characterized in that, The inulin sustained-release core is an inulin gel lyophilized sustained-release core; The gel-forming material is selected from one or more of the following: sodium alginate, ammonium alginate, potassium alginate, bentonite, carbomer, calcium carboxymethyl cellulose, sodium carboxymethyl cellulose, carrageenan, colloidal silica, ethyl cellulose, gelatin, gellan gum, guar gum, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, glyceryl behenate, glyceryl monooleate, magnesium aluminum silicate, methyl cellulose, poloxamer, polyethylene oxide, polyvinyl alcohol, povidone, propylene glycol alginate, tragacanth gum, and polyacrylic acid. The weight ratio of inulin to the gel-forming material is 5:1 to 8:

1.

4. The theanine-inulin composite granules as described in claim 3, characterized in that, The theanine immediate-release coating is a theanine polysaccharide immediate-release coating; The polysaccharide is selected from one or more of β-glucan, xylan, mannan, and galactan; The weight ratio of theanine to the polysaccharide is 1.5:1 to 2.5:

1.

5. The theanine-inulin composite granules as described in claim 4, characterized in that, The theanine-inulin composite particles were prepared according to the following steps: Step S1: Dissolve inulin and gel powder in pure water, stir to form a gel containing inulin, then freeze dry, then pulverize and sieve to obtain inulin gel freeze-dried sustained-release core; Step S2: Theanine and polysaccharide are dissolved in water to prepare theanine polysaccharide solution. The theanine polysaccharide solution is sprayed onto the outer surface of the inulin gel freeze-dried slow-release core using a fluidized bed coating process, while being continuously dried to obtain theanine-inulin composite particles.

6. The theanine-inulin composite granules as described in claim 5, characterized in that, The theanine-inulin composite particles obtained in step S2 are microporous spherical particles with a particle size of 180-2000 μm and a pore size of 5-75 μm.

7. The theanine-inulin composite granules as described in claim 6, characterized in that, The weight gain rate of the fluidized bed coating process is 25% to 35%.

8. A functional oral sachet based on theanine-inulin, characterized in that, The mouth-held bag includes contents and an outer bag, wherein the contents are sealed in the outer bag; The contents include theanine-inulin composite particles as described in any one of claims 1-7.

9. The functional oral bag based on theanine-inulin as described in claim 8, characterized in that, The amount of the theanine-inulin composite granules added is 250-400 mg per bag.

10. The functional oral bag based on theanine-inulin as described in claim 9, characterized in that, The contents also include additives; The additives are selected from one or more of flavorings, sweeteners, fillers, and preservatives.

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