Muscle building, body sculpting, fat control compositions, methods of making, use and products

Abstract

The application provides a muscle building and shaping, fat control composition, a preparation method, application and product, and relates to the field of food technology.The composition according to the application is composed of the following raw materials in parts by weight: 30-100 parts of branched chain amino acid, 1-2 parts of casein hydrolysate, 10-50 parts of collagen peptide powder, 0.4-2 parts of cinnamon powder, 0.5-2 parts of purple tea concentrated powder, 5-10 parts of black pepper extract, 1-2 parts of concentrated freeze-dried watermelon powder and 2-8 parts of d-ribose; wherein the black pepper and ethanol solution are mixed, and the black pepper extract is obtained by means of extraction under the condition of heating and auxiliary microwave treatment. In the composition according to the application, the components interact with each other, and the muscle building, shaping and fat control effects are synergistically improved. The composition according to the application is applied to products with the effects of muscle building, shaping and fat control, and the effects are remarkable.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to compositions, preparation methods, applications, and products for muscle building, body shaping, and fat control. Background Technology

[0002] For those trying to lose weight, while weight loss is the primary goal, building muscle and sculpting the body are also desirable objectives. Muscle gain and body sculpting are closely related to increased basal metabolic rate, improved insulin sensitivity, and bone health. To minimize muscle loss, it's essential to increase protein and amino acid intake, ensuring that at least 50% of the protein is high-quality and that amino acid intake is adequate. Furthermore, it's necessary to supplement with nutrients that promote muscle synthesis and inhibit muscle breakdown. Amino acids closely related to muscle development include arginine and branched-chain amino acids. Insufficient or unbalanced nutrient intake will not only fail to achieve the desired fat loss and body sculpting effects but may also lead to muscle loss, weakening strength and even hindering daily exercise.

[0003] Currently, although shaping products on the market have certain weight loss and fat reduction effects, they are often accompanied by gastrointestinal discomfort symptoms such as nausea and bloating after consumption. Moreover, due to the lack of protein and muscle-building ingredients, they may even lead to adverse consequences such as skeletal muscle reduction and muscle loss.

[0004] Furthermore, although some composite products contain proteins and some muscle-building components, the various components are merely a simple physical mixture, failing to form a synergistic mechanism of "enhancing muscle protein synthesis - promoting fat breakdown - synergistic muscle building and shaping." Chinese invention patent CN120078155A discloses a tangerine peel composite protein powder, its preparation method, and its application. This tangerine peel composite protein powder, by weight, comprises: 5-10 parts of tangerine peel extract microcapsules, 3-7 parts of bitter orange flower extract microcapsules, 40-50 parts of soy protein isolate powder, 10-20 parts of polydextrose, 8-12 parts of resistant dextrin, 6-10 parts of soy peptide powder, 5-8 parts of tremella powder, 1-3 parts of nutritional fortifier, 0.05-0.1 parts of sweetener, and 1-2 parts of anti-caking agent; the nutritional fortifier is at least one of concentrated milk protein powder, calcium caseinate, and flaxseed oil microcapsule powder. Although the tangerine peel compound protein powder product of this invention can reduce body fat percentage and maintain muscle mass to a certain extent, its effects are only due to the simple mixing of the basic ingredients and lack a combination of ingredients that can synergistically enhance the effects.

[0005] Chinese invention patent CN111671087A discloses a nutritional food for fat reduction and muscle gain, containing the following ingredients: 4-15 parts glutamine or 6-22 parts alanylglutamine, 4-10 parts soy peptides, 2-5 parts calcium pyruvate, and 1-3 parts calcium β-hydroxy-β-methylbutyrate; it may also contain 0.0005-0.004 parts vitamin B1, 0.0005-0.002 parts vitamin B2, and 0-2 parts L-carnitine; it is intended for people who want to lose weight, exercise, and build muscle, and can be used in conjunction with exercise to achieve fat reduction and muscle gain. However, this product lacks protein components, and the body-shaping and fat-reducing effects of the various components are weak, failing to meet the needs of people who want to gain muscle and shape their bodies.

[0006] Based on existing products, there is still considerable room for improvement in their dual effects of muscle building and body shaping. Therefore, it is necessary to find a composite product that can not only provide high-quality protein to maintain muscle mass, but also has efficient body shaping and fat reduction effects. Summary of the Invention

[0007] This invention addresses the problems existing in the prior art by providing a composition, preparation method, application, and product for muscle building, body shaping, and fat control. The components interact and synergistically enhance each other, resulting in significant muscle building, body shaping, and fat content control. In the composition of this invention, each component is indispensable and cannot be arbitrarily or conventionally substituted. Substituting or adding components disrupts the balance and synergy between the components of this invention.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0009] First, the present invention provides a composition for building muscle and shaping body and controlling fat, which, by weight, consists of the following raw materials: 30-100 parts branched-chain amino acids, 1-2 parts casein hydrolysate, 10-50 parts collagen peptide powder, 0.4-2 parts cinnamon powder, 0.5-2 parts purple tea concentrate powder, 5-10 parts black pepper extract, 1-2 parts cantaloupe concentrate freeze-dried powder and 2-8 parts d-ribose;

[0010] The method for preparing the black pepper extract is as follows: black pepper and ethanol solution are mixed, and extraction is carried out by microwave treatment under heating conditions to obtain the black pepper extract.

[0011] Preferably, the composition comprises, by weight, the following raw materials: 50-80 parts branched-chain amino acids, 1.2-1.7 parts casein hydrolysate, 25-40 parts collagen peptide powder, 0.8-1.6 parts cinnamon powder, 1-1.7 parts purple tea concentrate powder, 6-9 parts black pepper extract, 1.2-1.6 parts freeze-dried cantaloupe concentrate powder, and 3-6 parts d-ribose.

[0012] More preferably, the composition comprises, by weight, the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 1.4 parts cinnamon powder, 1.6 parts purple tea concentrate powder, 8 parts black pepper extract, 1.5 parts cantaloupe concentrate freeze-dried powder, and 5 parts d-ribose.

[0013] In this invention, the purple tea concentrate powder is a purple tea (Pu'er) concentrate powder.

[0014] Preferably, the preparation method of the black pepper extract is as follows: mixing black pepper and ethanol solution, and heating to 50-65°C for heat extraction;

[0015] The heating extraction process also includes auxiliary intermittent microwave treatment, each microwave treatment lasting 1-3 minutes with a power of 500-800W, to obtain black pepper extract.

[0016] More preferably, the volume concentration of the ethanol solution is 65%-80%; even more preferably, the volume concentration of the ethanol solution is 75%.

[0017] More preferably, the solid-liquid ratio of the black pepper and ethanol solution is 1g:10-30mL; even more preferably, the solid-liquid ratio of the black pepper and ethanol solution is 1g:15mL.

[0018] More preferably, the heating temperature is 60°C; throughout the extraction process, the temperature is continuously controlled at 50-65°C.

[0019] More preferably, the auxiliary intermittent microwave treatment refers to performing microwave treatment once every 10-20 minutes during the heating extraction process; repeating the above auxiliary intermittent microwave treatment process 4-8 times.

[0020] More preferably, the auxiliary intermittent microwave treatment refers to performing microwave treatment once every 15 minutes during the heating and extraction process; the above auxiliary intermittent microwave treatment process is repeated 6 times.

[0021] More preferably, the conditions for each microwave treatment are: the power of the microwave treatment is 700W, and each microwave treatment lasts for 2 minutes.

[0022] Furthermore, the present invention provides a method for preparing the above composition, comprising the steps of: mixing branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate powder, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose to obtain the composition.

[0023] Preferably, the method for preparing black pepper extract includes the following steps: mixing black pepper and an ethanol solution, and extracting the extract by microwave treatment under heating conditions to obtain black pepper extract.

[0024] More preferably, the preparation method of the black pepper extract is as follows: mixing black pepper and ethanol solution, and heating to 50-65℃ for heat extraction;

[0025] The heating extraction process also includes auxiliary intermittent microwave treatment, each microwave treatment lasting 1-3 minutes with a power of 500-800W, to obtain black pepper extract.

[0026] More preferably, the volume concentration of the ethanol solution is 65%-80%; even more preferably, the volume concentration of the ethanol solution is 75%.

[0027] More preferably, the solid-liquid ratio of the black pepper and ethanol solution is 1g:10-30mL; more preferably, the solid-liquid ratio of the black pepper and ethanol solution is 1g:15mL.

[0028] More preferably, the heating temperature is 60°C; throughout the extraction process, the temperature is continuously controlled at 50-65°C.

[0029] More preferably, the auxiliary intermittent microwave treatment refers to performing microwave treatment once every 10-20 minutes during the heating extraction process; repeating the above auxiliary intermittent microwave treatment process 4-8 times.

[0030] More preferably, the auxiliary intermittent microwave treatment refers to performing microwave treatment once every 15 minutes during the heating and extraction process; the above auxiliary intermittent microwave treatment process is repeated 6 times.

[0031] More preferably, the conditions for each microwave treatment are: the power of the microwave treatment is 700W, and each microwave treatment lasts for 2 minutes.

[0032] The present invention then provides the use of the above composition in the preparation of products having the effects of muscle building, body shaping, and fat control.

[0033] Finally, the present invention provides a product with muscle-building and body-shaping effects, comprising the above-described composition.

[0034] Preferably, the product may further include components such as citric acid, maltodextrin, steviol glycosides, β-carotene, or edible salt.

[0035] Preferably, the product is an edible product that has the effects of muscle building, body shaping, fat burning, reducing muscle loss, promoting muscle synthesis, anti-oxidation, reducing fat and / or firming the skin; it is not limited to food, health food, or functional food.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] 1. In the composition of this invention, cinnamon powder and concentrated purple tea powder activate metabolism and optimize insulin sensitivity, enhancing fat oxidation and metabolic efficiency; combined with black pepper extract and d-ribose, they improve the absorption of lipolytic components, resulting in a more pronounced shaping effect; compounded with concentrated freeze-dried cantaloupe powder, it doubles skin firming, improves skin texture, prevents skin sagging, and further enhances the shaping effect; finally, it is compounded with branched-chain amino acids, casein hydrolysate, and collagen peptide powder to further promote muscle synthesis, block muscle breakdown, and prevent muscle loss. The components in this invention interact and synergistically enhance each other, resulting in better effects than conventional compositions in increasing muscle mass, shaping, reducing body fat percentage, improving metabolism, and skin firmness.

[0038] 2. In the composition of the present invention, the black pepper extract is subjected to microwave treatment with heating assistance using an ethanol solution, which is conducive to the efficient dissolution of active ingredients and avoids the loss of active ingredients under high temperature or harsh extraction conditions. The resulting extract has high activity. The black pepper extract and other components of the composition work together to further improve the absorption of lipolytic components and achieve better shaping effect. Detailed Implementation

[0039] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0040] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0041] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention are obtained through conventional commercial means.

[0042] In the following specific embodiments, the branched-chain amino acids are raw materials (BCAAs) with a mass ratio of L-leucine:L-isoleucine:L-valine of 2:1:1, purchased from Nanjing Jienuo Biological Products Co., Ltd., catalog number YL.01.00730; the casein hydrolysate was purchased from Royal DSM (Netherlands), catalog number Petptro; the collagen peptide powder was purchased from GELITA (Germany), catalog number bodybalance; the cinnamon powder was purchased from Baoji Xuhuang Biotechnology Co., Ltd.; the purple tea concentrate was purple tea (Pu'er) concentrate, purchased from Hongcheng (Shanghai) Health Technology Co., Ltd., catalog number PurpleForce; the cantaloupe concentrate freeze-dried powder was purchased from Robertet (France), catalog number Dimpless; and the d-ribose was purchased from Jiangxi Chengzhi Bioengineering Co., Ltd. Products from different manufacturers do not significantly affect the efficacy.

[0043] Example 1

[0044] A muscle-building and shaping composition, by weight, comprises the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 1.4 parts cinnamon powder, 1.6 parts purple tea concentrate powder, 8 parts black pepper extract, 1.5 parts freeze-dried cantaloupe concentrate powder, and 5 parts d-ribose.

[0045] The preparation method of the black pepper extract is as follows:

[0046] (1) Mix black pepper and 75% volume concentration ethanol solution at a solid-liquid ratio of 1g:15mL, and heat to 60℃ for extraction;

[0047] (2) During the heating extraction process in step (1), auxiliary intermittent microwave treatment is performed every 15 minutes, each microwave treatment lasts for 2 minutes, and the power of the microwave treatment is 700W; that is, first perform 15 minutes of microwave-free heating treatment, and then perform 2 minutes of microwave treatment (auxiliary intermittent microwave treatment). The above auxiliary intermittent microwave treatment process is repeated 6 times, and the extraction process lasts for a total of 102 minutes; after the last microwave treatment, the mixture is filtered, the filtrate is concentrated, and spray-dried to obtain black pepper extract.

[0048] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0049] Example 2

[0050] A muscle-building and shaping composition, by weight, comprises the following ingredients: 50 parts branched-chain amino acids, 1.2 parts casein hydrolysate, 25 parts collagen peptide powder, 0.8 parts cinnamon powder, 1 part purple tea concentrate powder, 6 parts black pepper extract, 1.2 parts cantaloupe concentrate freeze-dried powder, and 3 parts d-ribose.

[0051] The preparation method of black pepper extract is the same as in Example 1.

[0052] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0053] Example 3

[0054] A muscle-building and shaping composition, by weight, comprises the following ingredients: 80 parts branched-chain amino acids, 1.7 parts casein hydrolysate, 40 parts collagen peptide powder, 1.6 parts cinnamon powder, 1.7 parts purple tea concentrate powder, 9 parts black pepper extract, 1.6 parts freeze-dried cantaloupe concentrate powder, and 6 parts d-ribose.

[0055] The preparation method of black pepper extract is the same as in Example 1.

[0056] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0057] Example 4

[0058] A muscle-building and shaping composition, by weight, comprises the following ingredients: 30 parts branched-chain amino acids, 1 part casein hydrolysate, 10 parts collagen peptide powder, 0.4 parts cinnamon powder, 0.5 parts purple tea concentrate powder, 5 parts black pepper extract, 1 part cantaloupe concentrate freeze-dried powder, and 2 parts d-ribose.

[0059] The preparation method of black pepper extract is as follows:

[0060] (1) Mix black pepper and 65% volume concentration ethanol solution at a solid-liquid ratio of 1g:10mL, and heat to 65℃ for extraction.

[0061] (2) During the heating extraction process in step (1), auxiliary intermittent microwave treatment is performed every 20 minutes, each microwave treatment lasts for 3 minutes, and the power of the microwave treatment is 800W; that is, first perform 20 minutes of microwave-free heating treatment, and then perform 3 minutes of microwave treatment (auxiliary intermittent microwave treatment), repeat the above auxiliary intermittent microwave treatment process for a total of 4 times; after the last microwave treatment, filter, concentrate the filtrate, spray dry, and obtain black pepper extract.

[0062] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0063] Example 5

[0064] A muscle-building and shaping composition, by weight, comprises the following ingredients: 100 parts branched-chain amino acids, 2 parts casein hydrolysate, 50 parts collagen peptide powder, 2 parts cinnamon powder, 2 parts purple tea concentrate powder, 10 parts black pepper extract, 2 parts freeze-dried cantaloupe concentrate powder, and 8 parts d-ribose.

[0065] The preparation method of black pepper extract is as follows:

[0066] (1) Mix black pepper and 80% volume concentration ethanol solution at a solid-liquid ratio of 1g:20mL, and heat to 50℃ for extraction;

[0067] (2) During the heating extraction process in step (1), auxiliary intermittent microwave treatment is performed every 10 minutes, with each microwave treatment lasting 1 minute and the power of the microwave treatment being 500W; that is, 10 minutes of microwave-free heating treatment is performed first, followed by 1 minute of microwave treatment (auxiliary intermittent microwave treatment), and the above auxiliary intermittent microwave treatment process is repeated for a total of 8 times; after the last microwave treatment, the mixture is filtered, the filtrate is concentrated, and spray-dried to obtain black pepper extract.

[0068] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0069] Comparative Example 1

[0070] Unlike Example 1, purple tea concentrate was replaced with an equal weight of berry tea concentrate.

[0071] In this comparative example, the preparation method of the berry tea concentrate is as follows: after washing and drying the berry tea, it is extracted by reflux at 55°C for 2.5 hours using 15 times its mass of ethanol, filtered, concentrated, and spray-dried to obtain the berry tea concentrate.

[0072] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, berry tea concentrate, black pepper extract (Example 1), cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0073] Comparative Example 2

[0074] Unlike Example 1, the concentrated purple tea powder was replaced with an equal weight of cinnamon powder.

[0075] The composition, by weight, consists of the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 3 parts cinnamon powder, 8 parts black pepper extract (Example 1), 1.5 parts concentrated freeze-dried cantaloupe powder, and 5 parts d-ribose.

[0076] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, black pepper extract, cantaloupe concentrated freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0077] Comparative Example 3

[0078] Unlike Example 1, the cinnamon powder was replaced with an equal weight of concentrated purple tea powder.

[0079] The composition, by weight, consists of the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 3 parts purple tea concentrate powder, 8 parts black pepper extract (Example 1), 1.5 parts cantaloupe concentrate freeze-dried powder, and 5 parts d-ribose.

[0080] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder and d-ribose are mixed evenly to obtain the composition.

[0081] Comparative Example 4

[0082] Unlike Example 1, the black pepper extract was replaced with an equal weight of allicin (C6H4H4O). 10 OS2), the rest are the same as in Example 1.

[0083] Comparative Example 5

[0084] Unlike Example 1, this composition also contains chia seed powder. Specifically, the composition, by weight, consists of the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 1.4 parts cinnamon powder, 1.6 parts purple tea concentrate, 8 parts black pepper extract (Example 1), 1.5 parts freeze-dried cantaloupe concentrate, 5 parts d-ribose, and 15 parts chia seed powder (purchased from Shanxi Fenlu Biotechnology Co., Ltd., 80 mesh).

[0085] Preparation method of the composition: Branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder, d-ribose and chia seed powder are mixed evenly to obtain the composition.

[0086] Comparative Example 6

[0087] Unlike Example 1, the proportions of the components in the composition are different. Specifically, the composition consists of the following raw materials by weight: 35 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 65 parts collagen peptide powder, 4 parts cinnamon powder, 1 part purple tea concentrate powder, 2 parts black pepper extract, 1.5 parts cantaloupe concentrate freeze-dried powder and 9 parts d-ribose.

[0088] Everything else is the same as in Example 1.

[0089] Comparative Example 7

[0090] Unlike Example 1, the preparation method of the black pepper extract is different, specifically:

[0091] (1) Mix black pepper with a 75% volume concentration ethanol solution at a solid-liquid ratio of 1g:15mL, heat to 60℃, and perform heat extraction;

[0092] (2) During the heating extraction process, ultrasonic treatment was performed every 15 minutes for 2 minutes each time (assisted ultrasonic treatment); the above assisted ultrasonic treatment process was repeated 6 times in total, and the extraction process lasted for 102 minutes. After the last ultrasonic treatment, the mixture was filtered, the filtrate was concentrated, and freeze-dried to obtain black pepper extract.

[0093] Everything else is the same as in Example 1.

[0094] Experiment 1: Muscle-building effect detection

[0095] (1) Experimental materials

[0096] Mice: Male C57BL / 6 mice, weighing 18-22g, housed in an SPF-grade laboratory animal environment, with an optimal temperature of 20°C. Mice were kept at 26℃ with a relative humidity of 50%-60% and allowed free access to food.

[0097] (2) Sample

[0098] The sample powders of the compositions prepared in Examples 1-5 and Comparative Examples 1-7 were prepared into a 10 mg / mL sample solution with sterile water for later use.

[0099] (3) Experimental methods

[0100] Grouping: C57BL / 6 mice were acclimatized for 7 days and fed a normal diet (4% fat content). The mice were randomly divided into a control group, a model group, and a sample group according to their body weight, with 10 mice in each group.

[0101] Feed change: The control group mice continued to eat normal feed, while the model group and sample group mice were replaced with a high-fat feed (60% fat, 20% carbohydrates and 20% protein).

[0102] Sample administration: The sample groups were administered the sample solutions (compositions of Examples 1-5 and Comparative Examples 1-7) via gavage at a dose of 400 mg / kg (composition weight / mouse body weight) for 8 consecutive weeks, once daily. The control and model groups were given an equal volume of sterile water once daily. Twenty-four hours after the last gavage, the mice were removed from their food and fasted for 16 hours. Mice were weighed and then sacrificed; blood was collected from the abdominal aorta, and serum was separated to detect TC levels; the soleus, gastrocnemius, tibialis anterior, biceps brachii, and triceps brachii muscles were dissected, and the total muscle weight was measured.

[0103] The TC content and total muscle weight of mice in each group are shown in Table 1.

[0104] Table 1

[0105]

[0106] Table 1 shows the comparison between the model group and the control group. ## P < 0.01 indicates a significant difference between the control group and the model group, signifying successful model establishment; compared with the model group, each group... a P < 0.05 aa P < 0.01, indicating a significant difference; compared with the Example 1 group, each comparative group... b P < 0.05 bb P < 0.05, indicating a significant difference.

[0107] As shown in Table 1, compared with the control group mice, the serum TC content of the model group mice was significantly increased, while the total muscle weight was significantly decreased, indicating successful modeling. The composition of this invention, with its components working synergistically, significantly reduces TC content and significantly increases muscle mass. Compared with comparative examples 1-4, which changed components, the composition of this invention has better muscle-building and TC-reducing effects, indicating that the components in the composition are not arbitrarily replaceable, and compositions with altered components cannot achieve the superior effects described in this invention. Comparative example 5, which increased the components, reduced TC content, but had a low muscle-building effect. Comparative example 6 changed the ratio of the components in the composition, and comparative example 7 changed the preparation method of the black pepper extract; the muscle-building and TC-reducing effects obtained were not as good as the composition of this invention.

[0108] Experiment 2: Human Efficacy Testing

[0109] (1) Subject inclusion and grouping

[0110] Inclusion criteria: Healthy adults aged 18-65 years with a BMI of 30-35 kg / m² 2No serious heart, liver, kidney or other organ diseases, no cognitive impairment, etc.; no history of allergy to protein powder or other ingredients in the composition.

[0111] Grouping: The enrolled participants were randomly assigned to four groups: Example 1, Example 2, Example 3, Example 4, Example 5, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 5, Comparative Example 6, and Comparative Example 7, with seven participants in each group. All participants signed informed consent forms and agreed to undergo the 12-week intervention.

[0112] (2) Administration regimen: Each group of subjects took the prepared composition twice a day, 2g each time, 30 minutes after breakfast and dinner respectively. Subjects received dietary guidance and exercise advice from a nutritionist to maintain a healthy lifestyle.

[0113] (3) Observation indicators and detection methods

[0114] Body fat percentage: Regular measurements are taken using a body fat analyzer, and changes in body fat percentage are recorded and analyzed.

[0115] Muscle mass: Muscle mass was measured using bioelectrical impedance analysis (BIA) and changes in muscle mass were compared among the groups.

[0116] No adverse reactions were observed in the subjects during the intervention, and the food was safe to consume.

[0117] (4) After 12 weeks of intervention, record the changes in body fat percentage and muscle mass before and after the intervention. See Table 2 for the specific results.

[0118] Change in body fat percentage (%) = Body fat percentage after intervention (%) - Body fat percentage before intervention (%).

[0119] Change in muscle mass (kg) = Muscle mass after intervention (kg) - Muscle mass before intervention (kg).

[0120] Table 2

[0121]

[0122] In Table 2, each comparative example group is compared with the group in Example 1. # P < 0.05, indicating a significant difference.

[0123] As shown in Table 2, after taking the compositions of Examples 1-5 and Comparative Example 5 of this invention, body fat percentage decreased significantly. Simultaneously, after taking the compositions of Examples 1-5, muscle mass was effectively maintained, and even significantly increased, during the body shaping and fat reduction process. Comparative Examples 1, 2, and 5, which had modified composition components, showed less increase in muscle mass, with effects significantly lower than the examples. While the composition of Comparative Example 5 could reduce body fat percentage to some extent, its muscle-building effect was not significant. Although the compositions of Comparative Examples 3, 6, and 7 increased muscle mass to some extent, their effects were still weaker than the examples. Therefore, the compositions of this invention, with specific components and proportions, have significant muscle-building, body shaping, and fat-reducing effects.

[0124] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A composition for building muscle, shaping the body, and controlling fat, characterized in that, By weight, it consists of the following ingredients: 30-100 parts branched-chain amino acids, 1-2 parts casein hydrolysate, 10-50 parts collagen peptide powder, 0.4-2 parts cinnamon powder, 0.5-2 parts purple tea concentrate powder, 5-10 parts black pepper extract, 1-2 parts cantaloupe concentrate freeze-dried powder and 2-8 parts d-ribose. The method for preparing the black pepper extract is as follows: black pepper and ethanol solution are mixed, and extraction is carried out by microwave treatment under heating conditions to obtain the black pepper extract.

2. The composition according to claim 1, characterized in that, By weight, it consists of the following ingredients: 50-80 parts branched-chain amino acids, 1.2-1.7 parts casein hydrolysate, 25-40 parts collagen peptide powder, 0.8-1.6 parts cinnamon powder, 1-1.7 parts purple tea concentrate, 6-9 parts black pepper extract, 1.2-1.6 parts freeze-dried cantaloupe concentrate, and 3-6 parts d-ribose.

3. The composition according to claim 2, characterized in that, By weight, it consists of the following ingredients: 65 parts branched-chain amino acids, 1.5 parts casein hydrolysate, 35 parts collagen peptide powder, 1.4 parts cinnamon powder, 1.6 parts purple tea concentrate powder, 8 parts black pepper extract, 1.5 parts cantaloupe concentrate freeze-dried powder and 5 parts d-ribose.

4. The composition according to any one of claims 1-3, characterized in that, The preparation method of the black pepper extract is as follows: mix black pepper and ethanol solution, and heat to 50-65℃ for extraction; The heating extraction process also includes auxiliary intermittent microwave treatment, each microwave treatment lasting 1-3 minutes with a power of 500-800W, to obtain black pepper extract.

5. The composition according to claim 4, characterized in that, The volume concentration of the ethanol solution is 65%-80%; the solid-liquid ratio of the black pepper and ethanol solution is 1g:10-30mL; and the heating temperature is 60℃.

6. The composition according to claim 4, characterized in that, The auxiliary intermittent microwave treatment refers to performing microwave treatment once every 10-20 minutes during the heating and extraction process; repeating the above auxiliary intermittent microwave treatment process 4-8 times.

7. The composition according to claim 4, characterized in that, The conditions for microwave treatment are: microwave power of 700W, and each microwave treatment lasts for 2 minutes.

8. A method for preparing the composition according to any one of claims 1-7, characterized in that, The steps include: mixing branched-chain amino acids, casein hydrolysate, collagen peptide powder, cinnamon powder, purple tea concentrate, black pepper extract, cantaloupe concentrate freeze-dried powder, and d-ribose to obtain a composition.

9. The use of the composition according to any one of claims 1-7 in the preparation of a product having the effects of muscle building and body shaping, and fat control.

10. A product with muscle-building and body-shaping effects, characterized in that, Composition comprising: the composition according to any one of claims 1-7.

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