Weight management complex nutritional containing alpha-amylase inhibitor and method of making same

Abstract

The application provides a weight management composite nutrient containing alpha-amylase inhibitors and a preparation method thereof, and belongs to the field of food. The coating structure of the weight management composite nutrient comprises, from inside to outside, a core functional layer, a first coating layer, a second coating layer and a third coating layer. The core functional layer is composed of a dietary fiber carrier, a mushroom powder, a protein matrix and a nutritional fortifier. The first coating layer is a gastric protective layer coated outside the core functional layer. The second coating layer is an enzyme inhibitor active layer coated outside the first coating layer. The third coating layer is a probiotic nutrient layer coated outside the second coating layer. Through the precise design of the four-layer coating structure, the application realizes the gastric protection and intestinal precise release of sensitive active ingredients such as alpha-amylase inhibitors and probiotics, while taking into account the multidimensional functional synergy of carbohydrate blocking, balanced nutrition supply and intestinal microecological regulation.

Description

Technical Field

[0001] This application relates to the field of food technology, and in particular to a weight management compound nutrient containing an α-amylase inhibitor and a method for preparing the same. Background Technology

[0002] In today's fast-paced lifestyle, people's dietary structure and lifestyle habits have undergone significant changes. On the one hand, convenient diets high in calories, fat, and sugar have become the norm, leading to a year-on-year increase in the incidence of chronic metabolic diseases such as obesity, diabetes, and cardiovascular diseases. Controlling energy intake and improving metabolic status have become core health needs for the public. On the other hand, busy work and life rhythms make it difficult for most people to maintain regular meals. As a result, the market for meal replacement products with convenience and nutritional supplementation attributes has rapidly emerged, becoming an important choice for weight management and daily dietary supplementation.

[0003] However, traditional meal replacement powders currently on the market generally suffer from functional limitations and quality defects, failing to meet consumers' comprehensive needs for "healthy weight loss + multi-dimensional conditioning": Firstly, their dietary fiber content is severely insufficient, generally below the recommended standard of 15g / 100g, failing to fully exert their effects of physical satiety, regulating intestinal peristalsis, and stabilizing blood sugar, easily leading to intense hunger and intestinal dysfunction during weight loss; secondly, their protein sources are singular, relying heavily on a single plant protein (such as soy protein), resulting in an unbalanced amino acid composition, making it difficult to fully meet the body's needs for essential amino acids, and long-term consumption may lead to muscle loss and a decline in metabolism; thirdly, their fat control is not precise enough, and some products contain hidden... A low proportion of fat or unsaturated fatty acids not only fails to meet the requirements of a healthy diet but also fails to provide the necessary nutrients for cellular metabolism. More importantly, even when some meal replacement powders attempt to add active ingredients such as α-amylase inhibitors (to block carbohydrate absorption) and probiotics (to regulate the gut), the lack of effective protection and delivery design means these sensitive ingredients are easily inactivated in the highly acidic environment of the stomach, preventing them from reaching the intestines to exert their effects. Furthermore, these products often focus on "single-function energy control," failing to achieve a synergistic effect of carbohydrate blocking, nutritional balance, and gut microbiota regulation. This makes it difficult to balance immediate weight management effects with long-term health maintenance, severely limiting the application value of meal replacement products in the field of scientific weight management. Against this backdrop, developing a weight management product that can achieve gastric protection and precise intestinal release of sensitive active ingredients such as α-amylase inhibitors and probiotics, while simultaneously addressing the multi-dimensional synergistic effects of carbohydrate blocking, balanced nutritional supply, and gut microbiota regulation, has become a crucial area for the industry to address. Summary of the Invention

[0004] This application provides a weight management compound nutrient containing an α-amylase inhibitor and its preparation method, so as to achieve gastric protection and precise intestinal release of sensitive active ingredients such as α-amylase inhibitors and probiotics in weight management products, while taking into account the multi-dimensional functional synergy of carbohydrate blocking, balanced nutritional supply and intestinal microecological regulation.

[0005] In a first aspect, embodiments of this application provide a weight management compound nutrient containing an α-amylase inhibitor, wherein the coating structure of the weight management compound nutrient comprises, from the inside out:

[0006] The core functional layer consists of a dietary fiber carrier, mushroom powder, protein matrix, and nutrient fortifier, and the mass ratio of the dietary fiber carrier, mushroom powder, protein matrix, and nutrient fortifier is (40-60):(8-15):(20-35):(5-10).

[0007] The first coating layer is a gastric protective layer covering the core functional layer. The first coating layer is composed of a ternary composite membrane formed by the electrostatic interaction between chitosan and sodium alginate and by tannic acid as a cross-linking bridge.

[0008] The second coating layer is an enzyme inhibitor active layer that coats the outside of the first coating layer. The second coating layer is composed of white kidney bean extract, kale powder and polyphenol-protein complex.

[0009] The third coating layer is a probiotic nutrient layer that covers the second coating layer, and the third coating layer is composed of probiotics, prebiotics and cryoprotectants.

[0010] Optionally, the dietary fiber carrier is composed of oat bran powder, psyllium husk powder, and polydextrose.

[0011] The mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder and enoki mushroom powder;

[0012] The protein matrix is ​​composed of soy protein isolate, yeast protein, and konjac flour;

[0013] The nutritional fortifiers include: minerals, vitamins, and taurine.

[0014] Optionally, the mass ratio of the oat bran powder, the psyllium husk powder, and the polydextrose is (3-5):(2-4):(2-4);

[0015] The mass ratio of the shiitake mushroom powder, the black fungus powder, the oyster mushroom powder, and the enoki mushroom powder is (2.5-3.5):(2.0-3.0):(2.0-3.0):(1.5-2.5).

[0016] The mass ratio of the soy protein isolate, the yeast protein, and the konjac flour is (4-6):(2-4):(1-3).

[0017] Optionally, the mass ratio of chitosan, sodium alginate and tannic acid is (0.8-1.2):(0.8-1.2):(0.05-0.2).

[0018] Optionally, the mass ratio of the white kidney bean extract, the kale powder, and the polyphenol-protein complex is (8-15):(5-10):(0.5-2);

[0019] The polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein, and the mass ratio of tea polyphenols to whey protein is (0.1-0.5):1.

[0020] Optionally, the mass ratio of the probiotics, the prebiotics and the cryoprotectant is (1-5):(2-8):(1-4);

[0021] The prebiotic is composed of resistant dextrin, inulin and polydextrose, and the mass ratio of resistant dextrin, inulin and polydextrose is (3-5):(2-4):(2-4);

[0022] The cryoprotectant is composed of trehalose and skim milk powder, and the mass ratio of trehalose to skim milk powder is (1-2):1;

[0023] The probiotics include one or more of the following: Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8, Bifidobacterium adolescentis KT-A8, Lactobacillus rhamnosus NM-94, Lactobacillus paracasei Probio-37, Bifidobacterium longum subsp. longis BL-01, Lactobacillus fermentum F6, Lactobacillus acidophilus LA-06, and Lactobacillus reuteri LR-01.

[0024] Optionally, the thickness of the first coating layer is 20–150 μm;

[0025] The thickness of the second coating layer is 50–250 μm;

[0026] The thickness of the third coating layer is 30–100 μm;

[0027] The particle size D50 of the weight management compound nutrient is 300–500 μm.

[0028] Secondly, embodiments of this application provide a method for preparing a weight management compound nutrient containing an α-amylase inhibitor as described in any one of the first aspects, the method comprising the following steps:

[0029] S1. The dietary fiber carrier and mushroom powder are premixed in dry phase and then ultra-finely pulverized. The protein matrix and nutrient fortifier are dissolved in water. The dry phase mixture and liquid phase system are then self-assembled at the interface to form the core functional layer.

[0030] S2. Using the core functional layer as the core material, the stomach protective layer is formed by coating with a composite solution of chitosan, sodium alginate and tannic acid using the sharp-hole coagulation bath method.

[0031] S3. Using fluidized bed bottom spraying technology, a dispersion containing white kidney bean extract, kale powder and polyphenol-protein complex is coated on the surface of the gastric protective layer to form an enzyme inhibitor active layer.

[0032] S4. Spray a suspension containing probiotics, prebiotics and cryoprotectant onto the surface of the enzyme inhibitor active layer, and then freeze-dry it to form a probiotic nutrient layer to obtain a weight management compound nutrient.

[0033] Optionally, in step S1, the particle size of the dry phase premix is ​​controlled to be ≤50μm, the mixing time is 10-20min, and the mixing speed is 150-250rpm;

[0034] In step S1, the interface self-assembly is carried out under a set temperature program: first, it is kept at 25°C for 5 to 15 minutes, then the temperature is increased to 37°C and kept for 20 to 30 minutes, and finally the temperature is decreased to 25°C and kept for 5 to 15 minutes; and the pH is controlled within the range of 6.8 to 7.2, and the stirring speed is 40 to 60 rpm.

[0035] In step S2, the chitosan, sodium alginate, and tannic acid composite solution has a chitosan concentration of 1.0–2.0%, a sodium alginate concentration of 1.5–2.5%, and a tannic acid concentration of 0.1–0.5%; in the sharp-pore coagulation bath method, the coagulation bath is a 1%–3% calcium chloride solution, and the solidification time is 25–35 min.

[0036] In step S3, the process parameters of the fluidized bed bottom spraying technology include: inlet air temperature 35-45℃, material temperature 30-40℃, atomization pressure 0.15-0.25MPa, and spraying rate 5-15mL / min.

[0037] In step S4, the freeze drying includes: a pre-freezing stage at -35°C to -45°C for 1 to 3 hours, a main drying stage at -20°C to -30°C and a vacuum degree of less than 10 Pa for 20 to 28 hours, and a desorption drying stage at 20 to 30°C for 4 to 8 hours.

[0038] Optionally, the preparation method of the polyphenol-protein complex includes:

[0039] The tea polyphenol solution was added dropwise to the whey protein solution, and the pH of the mixture was adjusted to 6.5-7.5. The mixture was then reacted at 25℃-35℃ for 30-90 minutes to obtain the complex solution.

[0040] The complex solution was allowed to stand and mature at 4℃~10℃ for 4~12h to obtain the polyphenol-protein complex.

[0041] The tea polyphenol solution has a mass concentration of 0.5-1.5%, and the whey protein solution has a mass concentration of 1.0-3.0%.

[0042] The technical solutions provided in this application have the following advantages compared with the prior art:

[0043] This application provides a weight management compound nutrient containing an α-amylase inhibitor. Through the precise design of a four-layer coating structure, it achieves the unity of protective release of sensitive ingredients and multi-dimensional weight management functions from the perspectives of structural protection, functional layering and component synergy.

[0044] In terms of gastric protection and precise intestinal release of α-amylase inhibitors and probiotics, the first coating layer, as a gastric protective layer, is a ternary composite membrane formed by chitosan and sodium alginate through electrostatic interaction and tannic acid cross-linking. It can maintain a dense structure in the highly acidic environment of the stomach, physically blocking gastric acid penetration and preventing the α-amylase inhibitor (white kidney bean extract) in the second coating layer and the probiotics in the third coating layer from being destroyed by gastric acid. After entering the intestine, as the intestinal pH changes, the protonation state of chitosan changes, the electrostatic effect weakens, and the tannic acid cross-linking bonds dissociate. The first coating layer gradually dissolves, allowing the α-amylase inhibitor in the second coating layer and the probiotics in the third coating layer to be released into the intestine in an active state, achieving "stable gastric and intestinal release".

[0045] In terms of carbohydrate blocking function, the second coating layer plays a core role. White kidney bean extract, as an α-amylase inhibitor, can specifically block the binding of starch to amylase and inhibit the hydrolysis of starch into absorbable glucose, thereby reducing carbohydrate absorption at the source. Kale powder and polyphenol-protein complex help stabilize the active conformation of white kidney bean extract, ensuring that it can effectively block carbohydrates after reaching the intestine.

[0046] Balanced nutrition is achieved through the core functional layer. Dietary fiber carrier, mushroom powder, protein matrix and nutritional fortifier are combined in a mass ratio of (40-60):(8-15):(20-35):(5-10). The dietary fiber carrier can provide a feeling of fullness and promote intestinal peristalsis. Mushroom powder supplements bioactive components. Protein matrix provides high-quality protein to maintain muscle mass. Nutritional fortifiers supplement nutrients that are easily lacking during weight management. The four work together to meet the body's basic nutritional needs and avoid nutritional imbalance caused by weight control.

[0047] The regulation of gut microbiota relies on the cooperation between the third coating layer and the core functional layer. The probiotics in the third coating layer are the core of gut microbiota regulation, while prebiotics provide probiotics with exclusive nutritional substrates to help them colonize and proliferate in the gut. Cryoprotectants ensure the activity of probiotics during processing and storage. At the same time, the dietary fiber carrier in the core functional layer can act as an auxiliary prebiotic, working synergistically with the prebiotics in the third coating layer to create a suitable growth environment for probiotics, jointly improving the gut microbiota structure and achieving gut microbiota regulation.

[0048] Overall, the functions of each layer are complementary and synergistic. The protective function of the first coating layer is a prerequisite for the realization of other functions. The carbohydrate blocking of the second coating layer, the nutrient supply of the core layer, and the intestinal regulation of the third coating layer form a multi-dimensional weight management system of "controlling intake - protecting nutrition - regulating the intestines", ultimately achieving the goal of precise delivery of sensitive ingredients and multi-functional synergy. Attached Figure Description

[0049] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0050] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0051] Figure 1 A schematic diagram of the coating structure of a weight management compound nutrient containing an α-amylase inhibitor provided in an embodiment of this application;

[0052] Figure 2 This is a schematic flowchart illustrating a method for preparing a weight management compound nutrient containing an α-amylase inhibitor, as provided in an embodiment of this application. Detailed Implementation

[0053] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0054] Figure 1 This is a schematic diagram of the coating structure of a weight management compound nutrient containing an α-amylase inhibitor, provided as an embodiment of this application.

[0055] like Figure 1 As shown, this application provides a weight management compound nutrient containing an α-amylase inhibitor. The coating structure of the weight management compound nutrient, from the inside out, includes:

[0056] The core functional layer consists of a dietary fiber carrier, mushroom powder, protein matrix, and nutrient fortifier, and the mass ratio of the dietary fiber carrier, mushroom powder, protein matrix, and nutrient fortifier is (40-60):(8-15):(20-35):(5-10).

[0057] The first coating layer is a gastric protective layer covering the core functional layer. The first coating layer is composed of a ternary composite membrane formed by the electrostatic interaction between chitosan and sodium alginate and by tannic acid as a cross-linking bridge.

[0058] The second coating layer is an enzyme inhibitor active layer that coats the outside of the first coating layer. The second coating layer is composed of white kidney bean extract, kale powder and polyphenol-protein complex.

[0059] The third coating layer is a probiotic nutrient layer that covers the second coating layer, and the third coating layer is composed of probiotics, prebiotics and cryoprotectants.

[0060] This application presents a rationally designed coating structure for a weight management compound nutrient, with the specific functions of each layer as follows:

[0061] (1) Core functional layer: As the energy metabolism foundation and nutrient reserve center of the complex, the core functional layer achieves synergistic regulation of "satiety-nutrient-metabolism" through precise intermolecular interactions, breaking through the limitation of "single energy control" in traditional weight management products. In the dietary fiber carrier, the β-1,3 / 1,4-glucan of oat bran powder and the hydroxyl groups of psyllium husk powder form a hydrated hydrogen bond network to construct a helical gel structure. This structure can not only increase the volume of chyme through physical expansion to enhance satiety, but also wrap starch particles to reduce their contact area with digestive enzymes; while the complex branched structure of polydextrose can serve as a prebiotic precursor to provide fermentation substrate for subsequent intestinal flora. Synergistically forming with the fiber carrier are four types of mushroom powder: β-1,3 / 1,6-glucan from shiitake mushrooms and β-glucan from oats construct a heterologous polysaccharide network; the carboxyl groups of acidic polysaccharide from black fungus and the hydroxyl groups of psyllium husk powder enhance water retention through ionic dipole interaction; and the glycoproteins from oyster mushrooms and enoki mushrooms embed themselves into the fiber network through hydrophobic interactions, which not only enhances matrix stability, but also allows the mushroom polysaccharides they contain to regulate the immune environment by activating immune cells such as macrophages and NK cells.

[0062] The molecular synergy of the triple protein matrix further enhances the core layer function: the 7S and 11S globulins of soy protein isolate form a stable complex with fungal glycoproteins through β-sheets, improving protein digestibility and absorption, while their sialyl polysaccharide structure promotes the adhesion and colonization of beneficial intestinal bacteria; the mannoproteins of yeast protein specifically bind to Bifidobacterium surface polysaccharides through lectin-like recognition, while the acetyl groups of konjac glucomannan form charge-transfer complexes with protein amino groups, constructing a protective gel microenvironment and reducing nutrient loss during processing. In the nutritional fortifier, vitamin D in the form of cholecalciferol and calcium citrate malate enhance bioavailability through intermolecular coordination, forming a synergistic absorption network with the amino acids in the protein matrix, ensuring the supply of micronutrients required for basal metabolism during weight management and preventing metabolic decline due to nutritional imbalance.

[0063] (2) First Coating Layer (Gastric Protective Layer): The innovation of the first coating layer lies in the construction of a dual protection system of "electrostatic adsorption-crosslinking reinforcement" through the molecular design of the ternary composite membrane, which solves the industry pain point of active ingredient inactivation after passing through the stomach. As a cationic polysaccharide, chitosan's amino group is protonated and positively charged in the acidic environment of the stomach, forming a strong electrostatic interaction with the carboxyl anion of sodium alginate, initially constructing a dense membrane structure to block gastric acid penetration. More importantly, the crosslinking bridging effect of tannic acid is crucial: its polyphenolic hydroxyl groups can simultaneously form hydrogen bonds and hydrophobic interactions with the amino groups of chitosan and the hydroxyl groups of sodium alginate, constructing a three-dimensional network structure inside the membrane layer. This causes the membrane layer to shrink and become dense in the gastric environment of pH 1.5 to 3.0. After entering the intestine, as the pH increases, chitosan is deprotonated, the electrostatic effect weakens, the binding force between tannic acid and sodium alginate decreases, and the membrane layer gradually dissolves, achieving precise regulation of "stable gastric-intestinal release". This design not only protects the acid-sensitive probiotics and α-amylase inhibitors within the intestines, but also ensures the precise release of subsequent functional layers in the gut through molecular-level pH responsiveness.

[0064] (3) Second coating layer (enzyme inhibitor active layer): This layer constructs a highly efficient and stable carbohydrate blocking system through molecular synergy of "inhibitor-stabilizer-synergist", overcoming the problems of easy loss of activity and limited action of single white kidney bean extract. The α-amylase inhibitor (Phaseolamin) active peptide in white kidney bean extract specifically binds to the catalytic sites (Asp197, Glu233) of α-amylase through a hydrophobic pocket structure, forming a stable enzyme-inhibitor complex that directly blocks the starch hydrolysis pathway. Kale powder plays a key synergistic stabilizing role in this process: its glucosinolate degradation products (sulforaphane precursor) bind to the inhibitor active peptide through a hydrogen bond network on the molecular surface, maintaining its spatial conformational stability and extending the inhibitor's half-life by more than 40%. At the same time, its rich vitamin C can scavenge reactive oxygen species in the intestine and reduce the damage of oxidative stress to the inhibitor structure. The polyphenol-protein complex forms a nanoscale dispersion system with white kidney bean extract through hydrophobic interactions, which increases the probability of contact between the inhibitor and amylase. The polyphenols it contains can also weakly bind to the active site of lipase, achieving synergistic intervention in carbohydrate and fat digestion and expanding the dimensions of weight management.

[0065] (4) Third coating layer (probiotic nutrient layer): The third coating layer is designed with a molecular fit of "probiotic-prebiotic-protectant", which realizes the high survival rate and colonization efficiency of probiotics and creatively combines short-term weight control with long-term intestinal health management. The cryoprotectant binds to the surface proteins of the probiotic cell membrane through hydrogen bonding to form a hydration layer to resist ice crystal damage during freeze-drying, ensuring that the survival rate of probiotics is >90% during storage. After entering the intestine, the prebiotics and probiotics form a precise metabolic pair: the α-1,2 / 1,3 / 1,6 linkage structure of resistant dextrin can be recognized and degraded by the extracellular specific enzyme of Bifidobacterium HN019, the β-2,1 fructan of inulin preferentially provides energy substrate for Lactobacillus NCFM, and the complex branched structure of polydextrose serves as a "universal substrate" to provide stepwise fermentation support for multiple strains, forming a synergistic effect of microbial proliferation. More importantly, the soy protein isolate and its peptides in the core protein matrix can promote the adhesion and colonization of probiotics on intestinal epithelial cells by enhancing the self-aggregation ability, surface hydrophobicity and expression of adhesion-related genes. Meanwhile, mushroom polysaccharides can synergistically activate immune cells with probiotics, regulate the intestinal inflammatory microenvironment, and provide favorable conditions for the balance of the gut microbiota.

[0066] The four-layer structure of the weight management compound nutrition in this application is not an independent functional unit, but rather a four-dimensional synergistic network of "protection-blocking-regulation-support" constructed through deep coupling of spatial positioning adaptation, material property response, and molecular signal transmission. The interlayer synergistic effect can be carried out from three aspects: temporal and spatial coordination, functional complementarity and efficiency enhancement, and core link connection, all of which are supported by clear molecular mechanisms to ensure the efficient operation of the entire system.

[0067] (1) At the temporal and spatial coordination level, the pH-responsive barrier of the first coating layer is the core starting point of the coordination, and the realization of this function depends on the relay cooperation with the "buffer-barrier" of the third coating layer. From a spatial structure perspective, the complex is arranged in an orderly manner as "core functional layer → first coating layer → second coating layer → third coating layer". The third coating layer, as the outermost layer, comes into contact with gastric acid first. The prebiotics (resistant dextrin, inulin) and cryoprotectants contained in it will quickly hydrate and swell to form a gel. This gel can both adsorb some gastric acid and slow down the rate of gastric acid penetration, and also buy time for the densification reaction of the inner first coating layer. After the ternary composite membrane of the first coating layer (chitosan + sodium alginate + tannic acid) comes into contact with the trace amount of gastric acid that has penetrated through the third coating layer, it will trigger an "electrostatic cross-linking-tannic acid reinforcement" reaction: after the amino protonation of chitosan, it forms a strong electrostatic interaction with the carboxyl groups of sodium alginate. The polyphenolic hydroxyl groups of tannic acid then construct a three-dimensional network structure through hydrogen bonding and hydrophobic interaction, causing the membrane layer to shrink and become dense, completely blocking the subsequent diffusion of gastric acid inward. Ultimately, this ensures that the α-amylase inhibitor of the second coating layer, the probiotics of the third coating layer, and the active ingredients of the core layer all reach the intestine in an active state. Upon entering the intestines, as the pH rises, the first coating layer dissociates, and the second coating layer releases α-amylase inhibitors first, which bind to intestinal amylase to achieve "throttling" (blocking carbohydrate absorption); at the same time, the probiotics in the third coating layer proliferate and colonize under the dual nourishment of dietary fiber (oat β-glucan, polydextrose) in the core layer and their own prebiotics, initiating "open source" (improving the flora and enhancing metabolism). This sequential combination of "short-term blocking + long-term regulation" achieves the unity of immediate weight management effects and long-term maintenance.

[0068] (2) At the level of functional complementarity and molecular synergy, each layer forms multiple synergistic pairs through molecular-level functional adaptation, further amplifying the overall efficacy. The core layer and the third coating layer construct a synergistic effect on intestinal health: the oat β-glucan (β-1,3 / 1,4 link) and polydextrose in the core layer and the resistant dextrin (α-1,2 / 1,3 / 1,6 link) and inulin (β-2,1 fructan) in the third coating layer form a heterologous prebiotic complex system, which can provide specific fermentation substrates for different probiotic strains (Bifidobacterium HN019, Lactobacillus NCFM). The short-chain fatty acids (acetic acid, propionic acid, butyric acid) produced by their metabolism can not only reduce the intestinal pH and promote the colonization of probiotics, but also synergistically regulate the expression of metabolic genes with the nutritional fortifiers in the core layer (cholecalciferol, calcium citrate malate), ensuring the balance of nutrient absorption and metabolism. The core layer and the third coating layer also form an immunomodulatory synergy: the lentinan (β-1,3 / 1,6 linker) in the core layer mushroom powder can activate the immune cascade response by recognizing receptors on the surface of immune cells, while the probiotics in the third coating layer can regulate the levels of inflammatory factors (TNF-α, IL-6). Together, they improve the intestinal inflammatory microenvironment, providing a healthy physiological basis for weight management. The first coating layer, along with the second and third layers, forms an active protective synergy: in addition to physically blocking gastric acid, the polyphenolic structure of the tannins in the first coating layer can also scavenge free radicals in the stomach, reduce the conformational damage of the α-amylase inhibitor (white kidney bean extract) in the second coating layer caused by oxidative stress, and at the same time reduce the damage of gastric acid to the cell membrane of the probiotics in the third coating layer, significantly improving the intestinal reach rate of active ingredients.

[0069] (3) The protein matrix of the core layer (soy protein isolate + yeast protein + konjac flour) plays a key role in interlayer synergy, realizing cross-layer molecular linkage. The 7S / 11S globulin of soy protein isolate binds to the surface protein of the probiotics in the third coating layer through the β-sheet, enhancing the self-aggregation ability and intestinal epithelial adhesion of the probiotics and promoting their colonization; the sialic acid polysaccharide structure it contains can also form hydrophobic interactions with the polyphenol-protein complex of the second coating layer, enhancing the dispersibility and stability of α-amylase inhibitors and preventing the inhibitors from agglomerating and becoming ineffective in the intestine; at the same time, the amino acids of the protein matrix (such as lysine and tryptophan) can form coordination complexes with the core layer nutrient fortifiers (vitamin D and calcium), improving the bioavailability of micronutrients and ensuring the efficient utilization of nutrients required for metabolism. This cross-layer synergy with the protein matrix as the link upgrades the function of each layer from "unidirectional performance" to "mutual enhancement", ultimately making the entire complex a self-reinforcing, functionally closed-loop intelligent system, far exceeding the simple ingredient superposition of traditional products.

[0070] In some embodiments, the dietary fiber carrier is composed of oat bran powder, psyllium husk powder, and polydextrose.

[0071] The mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder and enoki mushroom powder;

[0072] The protein matrix is ​​composed of soy protein isolate, yeast protein, and konjac flour;

[0073] The nutritional fortifiers include: minerals, vitamins, and taurine.

[0074] In some embodiments, the mass ratio of the oat bran powder, the psyllium husk powder, and the polydextrose is (3-5):(2-4):(2-4);

[0075] The mass ratio of the shiitake mushroom powder, the black fungus powder, the oyster mushroom powder, and the enoki mushroom powder is (2.5-3.5):(2.0-3.0):(2.0-3.0):(1.5-2.5).

[0076] The mass ratio of the soy protein isolate, the yeast protein, and the konjac flour is (4-6):(2-4):(1-3).

[0077] In the dietary fiber carrier, oat bran powder, psyllium husk powder and polydextrose are combined in a mass ratio of (3-5):(2-4):(2-4) to balance the ratio of soluble and insoluble fiber: the β-glucan in oat bran powder enhances satiety and regulates blood sugar, the high water-holding capacity of psyllium husk powder increases the viscosity of chyme, and polydextrose, as a prebiotic precursor, nourishes the intestinal flora. The three work together to enhance the physiological activity of dietary fiber.

[0078] In mushroom powder, the ratio of shiitake mushroom powder, black fungus powder, oyster mushroom powder, and enoki mushroom powder is (2.5-3.5):(2.0-3.0):(2.0-3.0):(1.5-2.5) to maximize the synergistic effect of mushroom polysaccharides: the β-glucan in shiitake mushroom powder enhances immune regulation, the acidic polysaccharides in black fungus powder enhance water retention, and the glycoproteins in oyster mushroom and enoki mushroom powder stabilize the fiber network, together improving nutrient density and metabolic regulation.

[0079] In the protein matrix, soy protein isolate, yeast protein and konjac flour are composed of (4-6):(2-4):(1-3). Soy protein isolate can provide high-quality amino acids and yeast protein can supplement B vitamins. Konjac flour can enhance the stability of the matrix and form a composite system that provides both nutrition and structural support.

[0080] Nutritional fortifiers contain minerals, vitamins, and taurine, which can be used to specifically supplement micronutrients that are easily lacking during weight management, such as vitamin D to promote calcium absorption and taurine to regulate metabolism and ensure stable basal metabolism.

[0081] In some embodiments, the mass ratio of chitosan, sodium alginate and tannic acid is (0.8-1.2):(0.8-1.2):(0.05-0.2).

[0082] Chitosan, sodium alginate, and tannic acid form a ternary composite membrane in a mass ratio of (0.8–1.2):(0.8–1.2):(0.05–0.2). The electrostatic interaction between chitosan and sodium alginate is balanced, and the tannic acid is moderately cross-linked to form a dense network. This membrane can stabilize the structure in the strongly acidic environment of the stomach and block the permeation of gastric acid.

[0083] In some embodiments, the mass ratio of the white kidney bean extract, the kale powder, and the polyphenol-protein complex is (8-15):(5-10):(0.5-2);

[0084] The polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein, and the mass ratio of tea polyphenols to whey protein is (0.1-0.5):1.

[0085] White kidney bean extract, kale powder, and polyphenol-protein complex in a ratio of (8-15):(5-10):(0.5-2) can effectively block carbohydrates: white kidney bean extract acts as a core α-amylase inhibitor to block starch hydrolysis, kale powder stabilizes its conformation through glucosinolate products, and polyphenol-protein complex enhances dispersibility.

[0086] In the polyphenol-protein complex, tea polyphenols and whey protein are bound together at a ratio of (0.1 to 0.5):1. Tea polyphenols form a stable structure with whey protein through hydrogen bonds, which protects the activity of inhibitors and helps regulate the function of digestive enzymes.

[0087] In some embodiments, the mass ratio of the probiotics, the prebiotics and the cryoprotectant is (1-5):(2-8):(1-4);

[0088] The prebiotic is composed of resistant dextrin, inulin and polydextrose, and the mass ratio of resistant dextrin, inulin and polydextrose is (3-5):(2-4):(2-4);

[0089] The cryoprotectant is composed of trehalose and skim milk powder, and the mass ratio of trehalose to skim milk powder is (1-2):1;

[0090] The probiotics include: Lactobacillus casei Zhang ( Lacticaseibacillus casei Zhang Bifidobacterium animalis subsp. V9 ( Bifidobacterium animalis subsp.lactis V9 Lactobacillus plantarum P-8 ( Lactiplantibacillus plantarum P-8 Bifidobacterium adolescentis KT-A8 ( Bifidobacteriumadolescentis KT-A8 Lactobacillus rhamnosus NM-94 ( Lacticaseibacillus rhamnosus NM-94 Lactobacillus paracasei Probio-37 ( Lacticaseibacillus paracasei Probio-37 ), Bifidobacterium longum subspecies BL-01 ( Bifidobacterium longum subsp.longum BL-01 ), Lactobacillus fermentum F6 ( Limosilactobacillus fermentum F6 Lactobacillus acidophilus LA-06 ( Lactobacillus acidophilus LA-06 ) and Lactobacillus reuteri LR-01 ( Limosilactobacillus reuteri LR-01 One or more of the following.

[0091] It should be noted that all strains involved in this application are existing known strains, and there are no undisclosed new strains. The specific sources are as follows:

[0092] Lactobacillus casei Zhang ( Lacticaseibacilluscasei Zhang Bifidobacterium animalis subsp. V9 ( Bifidobacteriumanimalissubsp.lactis V9 Lactobacillus plantarum P-8 ( Lactiplantibacillusplantarum P-8 Bifidobacterium adolescentis KT-A8 ( Bifidobacteriumadolescentis KT-A8 Lactobacillus acidophilus LA-06 was purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0093] Bifidobacterium longum subspecies BL-01 ( Bifidobacteriumlongumsubsp.longum BL-01 The sample was isolated from the intestinal contents of healthy children in Inner Mongolia and deposited at the China General Microbiological Culture Collection Center on May 10, 2019, with accession number CGMCC No. 17744.

[0094] Lactobacillus rhamnosus NM-94 ( Lacticaseibacillusrhamnosus NM-94 Purchased from Jiangsu Weikang Biotechnology Co., Ltd.;

[0095] Lactobacillus paracasei Probio-37 ( LacticaseibacillusparacaseiProbio-37 Purchased from Hebei Yiran Biotechnology Co., Ltd.;

[0096] Fermented Lactobacillus mucinus F6 ( Limosilactobacillusfermentum F6 The strain was purchased from Inner Mongolia Ketuo Biotechnology Co., Ltd., GenBank accession number FJ915785. The genome size of this strain is 2.06 Mb, with a GC content of 44.12%, and it does not contain plasmids. The chromosome contains 2090 coding genes, 5 rRNA operons, and 58 tRNAs.

[0097] Lactobacillus reuteri LR-01 ( Limosilactobacillusreuteri LR-01The strain was a known strain purchased from Chr. Hansen A / S in Denmark. This strain (corresponding to L. reuteri DSM 17938) is an internationally recognized high-quality probiotic strain, known for its strong bile salt tolerance and immunomodulatory function.

[0098] Probiotics, prebiotics and cryoprotectants in a ratio of (1-5):(2-8):(1-4) can improve the survival rate and colonization efficiency of probiotics: probiotics are the core of intestinal regulation, prebiotics provide exclusive nutrition, and cryoprotectants reduce processing and storage damage.

[0099] The prebiotics contain resistant dextrin, inulin and polydextrose in a ratio of (3-5):(2-4):(2-4), which can respectively meet the metabolic needs of strains such as Bifidobacterium and Lactobacillus, and synergistically promote the balance of the microbial community.

[0100] In the cryoprotectant, trehalose and skim milk powder are combined in a ratio of (1-2):1. Trehalose protects the cell membranes of probiotics, while skim milk powder provides nutrition and enhances freezing stability.

[0101] Probiotics selected from Bifidobacterium and Lactobacillus genera can synergistically regulate the intestinal microecology and improve metabolic efficiency.

[0102] In some embodiments, the thickness of the first coating layer is 20–150 μm;

[0103] The thickness of the second coating layer is 50–250 μm;

[0104] The thickness of the third coating layer is 30–100 μm;

[0105] The particle size D50 of the weight management compound nutrient is 300–500 μm.

[0106] The thickness of the first coating layer, 20–150 μm, provides sufficient protection while avoiding excessive thickness that could affect dissolution and release in the intestines, thus achieving precise regulation of "stable gastrointestinal release".

[0107] The second coating layer, with a thickness of 50–250 μm, ensures that sufficient inhibitors are released in the intestine.

[0108] The thickness of the third coating layer, 30–100 μm, ensures the dosage of probiotics while facilitating rapid release into the intestines.

[0109] The particle size D50 of the weight management compound nutrients is 300-500μm. From the perspective of user experience, this particle size is moderate, which can reduce the foreign body sensation when swallowing and improve compliance. From the perspective of gastrointestinal transit, this particle size is conducive to the uniform dispersion of particles in the digestive tract, ensuring that each coating layer is in full contact with digestive juices. It provides suitable space conditions for the buffering effect of the third coating layer, the acid-induced densification of the first coating layer, and the subsequent orderly release in the intestine. At the same time, this particle size range is compatible with the granulation and coating processes in production, which can ensure the mechanical strength of the particles, avoid breakage during processing or storage, maintain the integrity of the multi-layer coating structure, and ensure that each functional layer works synergistically.

[0110] Figure 2 This is a schematic flowchart illustrating a method for preparing a weight management compound nutrient containing an α-amylase inhibitor, as provided in an embodiment of this application.

[0111] Based on a general inventive concept, such as Figure 2 As shown, this application provides a method for preparing a weight management compound nutrient containing an α-amylase inhibitor as described in any one of the above-mentioned embodiments, the method comprising the following steps:

[0112] S1. The dietary fiber carrier and mushroom powder are premixed in dry phase and then ultra-finely pulverized. The protein matrix and nutrient fortifier are dissolved in water. The dry phase mixture and liquid phase system are then self-assembled at the interface to form the core functional layer.

[0113] S2. Using the core functional layer as the core material, the stomach protective layer is formed by coating with a composite solution of chitosan, sodium alginate and tannic acid using the sharp-hole coagulation bath method.

[0114] S3. Using fluidized bed bottom spraying technology, a dispersion containing white kidney bean extract, kale powder and polyphenol-protein complex is coated on the surface of the gastric protective layer to form an enzyme inhibitor active layer.

[0115] S4. Spray a suspension containing probiotics, prebiotics and cryoprotectant onto the surface of the enzyme inhibitor active layer, and then freeze-dry it to form a probiotic nutrient layer to obtain a weight management compound nutrient.

[0116] In some embodiments, in step S1, the particle size of the dry phase premix is ​​controlled to be ≤50μm, the mixing time is 10-20min, and the mixing speed is 150-250rpm;

[0117] In step S1, the interface self-assembly is carried out under a set temperature program: first, it is kept at 25°C for 5 to 15 minutes, then the temperature is increased to 37°C and kept for 20 to 30 minutes, and finally the temperature is decreased to 25°C and kept for 5 to 15 minutes; and the pH is controlled within the range of 6.8 to 7.2, and the stirring speed is 40 to 60 rpm.

[0118] In step S2, the chitosan, sodium alginate, and tannic acid composite solution has a chitosan concentration of 1.0–2.0%, a sodium alginate concentration of 1.5–2.5%, and a tannic acid concentration of 0.1–0.5%; in the sharp-pore coagulation bath method, the coagulation bath is a 1%–3% calcium chloride solution, and the solidification time is 25–35 min.

[0119] In step S3, the process parameters of the fluidized bed bottom spraying technology include: inlet air temperature 35-45℃, material temperature 30-40℃, atomization pressure 0.15-0.25MPa, and spraying rate 5-15mL / min.

[0120] In step S4, the freeze drying includes: a pre-freezing stage at -35°C to -45°C for 1 to 3 hours, a main drying stage at -20°C to -30°C and a vacuum degree of less than 10 Pa for 20 to 28 hours, and a desorption drying stage at 20 to 30°C for 4 to 8 hours.

[0121] It should be noted that step S1 is the construction of the core functional layer. Dry phase premixing, controlling the particle size to ≤50μm, increases the specific surface area of ​​the dietary fiber carrier and mushroom powder. Combined with a mixing time of 10–20 min and a rotation speed of 150–250 rpm, this ensures uniform dispersion of both, providing sufficient contact sites for subsequent interaction with the liquid phase system. The temperature program for interfacial self-assembly (25℃ initial stabilization → 37℃ molecular expansion → 25℃ finalization) simulates the physiological environment, facilitating the unfolding of the protein matrix and the active conformation of prebiotics, and their specific binding to the dry phase. Neutral conditions of pH 6.8–7.2 maintain protein structural stability, while gentle stirring at 40–60 rpm ensures the orderly self-assembly process, ultimately forming a dense and uniformly composed core functional layer.

[0122] Step S2 involves coating the gastric protective layer. The concentration ratio of chitosan (1.0–2.0%), sodium alginate (1.5–2.5%), and tannic acid (0.1–0.5%) ensures that the composite solution has both suitable viscosity and film-forming ability, providing a stable coating matrix for the sharp-pore coagulation bath method. The 1%–3% calcium chloride coagulation bath accelerates membrane solidification through the cross-linking effect of calcium ions and sodium alginate. The solidification time of 25–35 minutes ensures that the ternary composite membrane (chitosan-sodium alginate-tannic acid) tightly coats the core layer, forming a protective barrier that is stable in the highly acidic environment of the stomach and can dissociate in the neutral environment of the intestine.

[0123] Step S3 involves the formation of the enzyme inhibitor active layer. In fluidized bed bottom spray technology, the combination of an inlet air temperature of 35–45°C and a material temperature of 30–40°C not only rapidly evaporates the solvent in the dispersion for efficient coating but also prevents the active ingredients such as white kidney bean extract and kale powder from being deactivated by high temperatures. The synergistic effect of an atomization pressure of 0.15–0.25 MPa and a spray rate of 5–15 mL / min atomizes the dispersion into fine, uniform droplets, forming a continuous and uniformly thick enzyme inhibitor active layer on the surface of the gastric protective layer, ensuring the uniform distribution and subsequent controllable release of the α-amylase inhibitor.

[0124] Step S4 involves the preparation of the probiotic nutrient layer. The spray suspension allows probiotics, prebiotics, and cryoprotectants to be evenly coated on the surface of the enzyme inhibitor active layer. The pre-freezing stage of freeze drying (-35℃ to -45℃, 1 to 3 hours) can quickly solidify the material and prevent excessively large ice crystals from damaging the probiotic cells. The main drying stage (-20℃ to -30℃, vacuum <10Pa, 20 to 28 hours) removes moisture through sublimation, maximizing the preservation of probiotic activity. The desorption drying stage (20 to 30℃, 4 to 8 hours) removes residual bound water, improves product storage stability, and ensures that the probiotics remain active during the shelf life.

[0125] In some embodiments, the method for preparing the polyphenol-protein complex includes:

[0126] The tea polyphenol solution was added dropwise to the whey protein solution, and the pH of the mixture was adjusted to 6.5-7.5. The mixture was then reacted at 25℃-35℃ for 30-90 minutes to obtain the complex solution.

[0127] The complex solution was allowed to stand and mature at 4℃~10℃ for 4~12h to obtain the polyphenol-protein complex.

[0128] The tea polyphenol solution has a mass concentration of 0.5-1.5%, and the whey protein solution has a mass concentration of 1.0-3.0%.

[0129] The concentration ratio of tea polyphenol solution (0.5–1.5%) to whey protein solution (1.0–3.0%) provides sufficient molecular contact for the formation of a complex through hydrogen bonding and hydrophobic interactions. An environment of pH 6.5–7.5 promotes the stable binding of protein and polyphenol, and the reaction at 25℃–35℃ for 30–90 min ensures the full formation of the complex. The static curing at 4℃–10℃ for 4–12 h further optimizes the complex structure, enhances its conformational stabilization effect on α-amylase inhibitors, and prolongs the inhibitor's activity period.

[0130] In summary, the advantages of this application are concentrated in four dimensions: "structural innovation, synergistic ingredients, precise process, and comprehensive functions," breaking through the limitations of traditional weight management products such as "single energy control, easy loss of activity, and fragmented functions."

[0131] In terms of structural design, a closed-loop system of "support-protection-blocking-regulation" is constructed through the orderly arrangement of four layers: "core functional layer → first coating layer → second coating layer → third coating layer". The pH-responsive ternary composite membrane (chitosan-sodium alginate-tannic acid) of the first coating layer achieves "stable gastrointestinal release", solving the industry pain point of inactivation of sensitive ingredients such as α-amylase inhibitors and probiotics after passing through the stomach. It also forms a relay protection of "outer layer buffer - inner layer barrier" with the third coating layer, further improving the survival rate of active ingredients. The precise control of the thickness of each layer (20-150μm for the first coating layer, 50-250μm for the second coating layer, and 30-100μm for the third coating layer) and the product particle size D50 (300-500μm) takes into account the patient's compliance, gastrointestinal dispersibility and process compatibility.

[0132] In terms of component synergy, this application is not a simple additive of raw materials, but rather a multi-level synergistic effect based on molecular interactions: the core layer of "dietary fiber-mushroom powder-protein matrix" constructs a stable matrix through hydrogen bonds and ionic dipole interactions, which enhances satiety and blood sugar control with the help of oat β-glucan and psyllium husk powder, and provides high-quality nutrition through soy protein isolate and yeast protein, and is combined with targeted nutritional fortifiers to avoid metabolic imbalance; the second coating layer of "white kidney bean extract-kale powder-polyphenol-protein complex" forms a carbohydrate blocking enhancement system, the glucosinolate product of kale powder prolongs the inhibitor half-life, and the polyphenol-protein complex enhances its dispersibility and activity; the third coating layer of "probiotics-prebiotics-cryoprotectant" enhances the colonization efficiency of the microbial community through precise metabolic pairing (such as resistant dextrin adapted to Bifidobacterium, inulin adapted to Lactobacillus) and forms a prebiotic synergy with the dietary fiber of the core layer. In addition, the core layer protein matrix acts as a cross-layer link, promoting probiotic adhesion, stabilizing inhibitor structure, and enhancing nutrient absorption, thus achieving an upgrade from "unidirectional function to mutual benefit".

[0133] In terms of process design, the parameters of each step are set around "preserving activity and ensuring uniformity": the dry phase pulverization particle size (≤50μm) and temperature program (25℃→37℃→25℃) in step S1 ensure that the core layer components are fully dispersed and molecularly bound; the sharp-hole coagulation bath method and calcium chloride coagulation bath (1%~3%) in step S2 ensure that the gastric protective layer is tightly coated; the fluidized bed bottom spray parameters (inlet air 35~45℃, atomization pressure 0.15~0.25MPa) in step S3 avoid high-temperature inactivation of active ingredients; the freeze-drying program in step S4 (pre-freezing -35~-45℃, main drying -20~-30℃) maximizes the preservation of probiotic activity, and the overall process has both operability and stability.

[0134] This application discloses a weight management compound nutrient containing an α-amylase inhibitor, which can be widely used in functional weight management foods and dietary supplements, suitable for various user groups and product forms. From the perspective of the target population, it is primarily suitable for individuals who need to control their weight and reduce carbohydrate absorption, such as sedentary office workers, postpartum women recovering from weight loss, and those with mild obesity. The product blocks starch hydrolysis through the α-amylase inhibitor in the second coating layer, while the dietary fiber in the core layer enhances satiety, achieving short-term weight management by "reducing energy intake and controlling hunger." Simultaneously, the probiotics in the third coating layer and the mushroom polysaccharides in the core layer improve the gut microbiota and immune environment, making it suitable for weight managers with poor gut function (such as irregular bowel movements), achieving the dual goals of "short-term weight control and long-term metabolic regulation."

[0135] From a product form perspective, based on its powdery core and multi-layered coating, it can be processed into various convenient forms of consumption: it can be used as a meal replacement powder, combined with a small amount of natural flavoring substances (such as fruit juice powder) to suit daily meal replacement scenarios, meeting the nutritional needs of a meal (high fiber, high protein, low fat); it can also be made into capsules or tablets as a pre-meal dietary supplement, convenient to carry and take in measured amounts, helping users block some carbohydrate absorption before normal meals; it can also be used as a functional food additive, added to snacks such as cereal bars and nutritional biscuits, enhancing the product's weight management function while taking into account both taste and health. In addition, because the product contains targeted nutritional fortifiers (such as vitamin D, calcium, and taurine), it is also suitable for people who need to ensure basic nutrition during weight management, avoiding micronutrient deficiencies caused by dieting, and is especially suitable for consumers who pursue "healthy weight loss without sacrificing metabolism".

[0136] The present application is further illustrated below with reference to specific embodiments. Experimental methods in the following embodiments that do not specify specific conditions are generally determined according to national standards / industry standards / the disclosure herein; if there are no corresponding national standards / industry standards / the disclosure herein, they are performed according to generally accepted international standards, conventional conditions, or conditions recommended by the manufacturer.

[0137] The raw materials used in the embodiments of this application, such as proteins, polysaccharides, dietary fiber, vitamins, minerals and microbial strains, are all food-grade raw materials commonly used in the food industry and can be obtained through commercial channels.

[0138] The strains used are all existing strains preserved in public microbial culture centers, or standard strains commercially available from the corresponding companies.

[0139] Example 1

[0140] This embodiment provides a weight management complex nutrient containing an α-amylase inhibitor. The complex is a spherical particle with a four-layer coating structure and a particle size D50 of 450 μm. The four-layer coating structure is as follows:

[0141] The core functional layer consists of a dietary fiber carrier, mushroom powder, a protein matrix, and a nutritional fortifier, with a mass ratio of 55:10:28:7. Specifically, the dietary fiber carrier is composed of oat bran powder, psyllium husk powder, and polydextrose in a mass ratio of 4:3:3; the mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder, and enoki mushroom powder in a mass ratio of 3.0:2.5:2.0:2.0; the protein matrix is ​​composed of soy protein isolate, yeast protein, and konjac powder in a mass ratio of 5:3:2; and the nutritional fortifier is composed of a mineral mixture (calcium, magnesium, zinc, etc., sourced from Shanghai Chuwei), vitamin D, and taurine in a mass ratio of 7:1.5:1.5.

[0142] The first coating layer is a ternary composite membrane covering the core functional layer, with a thickness of 80 μm. It is formed by the electrostatic interaction and cross-linking of chitosan, sodium alginate and tannic acid, with a mass ratio of 1:1:0.1.

[0143] The second coating layer is an active layer covering the gastric protective layer, with a thickness of 150 μm. It is composed of white kidney bean extract, kale powder and polyphenol-protein complex in a mass ratio of 12:7:1. Among them, the polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein in a mass ratio of 0.3:1.

[0144] The third coating layer, the outermost layer, is 60 μm thick and consists of probiotics, prebiotics, and cryoprotectants in a mass ratio of 3:5:2. The prebiotics are composed of resistant dextrin, inulin, and polydextrose in a mass ratio of 4:3:3; the cryoprotectant is composed of trehalose and skim milk powder in a mass ratio of 1.5:1; the probiotics are Lactobacillus casei Zhang (… Lacticaseibacillus casei Zhang Bifidobacterium animalis subsp. V9 ( Bifidobacterium animalis subsp.lactis V9 Lactobacillus plantarum P-8 ( Lactiplantibacillus plantarum P-8 ) and Bifidobacterium adolescentis KT-A8 ( Bifidobacterium adolescentis KT-A8It is composed of compounds in a mass ratio of 3:2.5:2:2, with a total viable count ≥1.0×10⁻⁶. 11 CFU / g.

[0145] Based on the above-mentioned coating structure of the weight management compound nutrient, this embodiment also provides a method for preparing the weight management compound nutrient, which specifically includes the following steps:

[0146] S11. Weigh the dietary fiber carrier and mushroom powder according to the above ratio, place them in a three-dimensional motion mixer, and mix at 200 rpm for 15 minutes. Then, use an air jet mill to ultrafinely pulverize the mixture, controlling the temperature below 32℃ during the process to ensure that the particle size of the pulverized material is ≤50μm. Weigh the protein matrix and nutrient fortifier according to the ratio, dissolve them in deionized water at 40℃, and dissolve them at 300 rpm for 20 minutes to form a homogeneous liquid phase system. Slowly add the above dry phase mixture to the liquid phase system to perform interfacial self-assembly: first, maintain the mixture at 25℃ and 50 rpm for 10 minutes; then raise the temperature to 37℃ and maintain it for 25 minutes; finally, lower the temperature to 25℃ and maintain it for 10 minutes. Throughout the process, use an automatic titrator to control the pH of the system to be stable at 7.0±0.1, ultimately forming the core functional layer.

[0147] S21. First, prepare the coating solution: Dissolve chitosan in 1% acetic acid solution to prepare a 1.5% (w / v) chitosan solution (denoted as solution A); dissolve sodium alginate and tannic acid in deionized water to prepare a 2.0% (w / v) sodium alginate solution (containing 0.15% tannic acid, denoted as solution B). Under stirring conditions of 25℃ and 400 rpm, slowly add solution A to solution B and mix evenly. Coating is performed using the sharp-pore-coagulation bath method: Using the core functional layer obtained in step S11 as the core material, use a dropper with a pore size of 0.8 mm to drop the mixture of the core material and the coating solution into a 2% (w / v) calcium chloride coagulation bath. After solidification for 30 minutes, collect the coated particles, wash them clean with deionized water, and then dry them with hot air at 40℃ to obtain particles with the first coating layer.

[0148] S31. First, prepare the polyphenol-protein complex: Prepare a 2.0% (w / v) aqueous solution of whey protein (from Shanxi Laike Biotechnology Co., Ltd.) and a 1.0% (w / v) aqueous solution of tea polyphenols (from Zhengzhou Dewang Chemical Industry Co., Ltd.); under stirring conditions of 30℃ and 250 rpm, slowly add the tea polyphenol solution dropwise to the whey protein solution over 20 min, adjust the pH of the mixture to 7.0 with 0.1M NaOH, continue the reaction for 60 min, and then let the reaction solution stand at 4℃ for 10 h to obtain the polyphenol-protein complex solution. Mix white kidney bean extract and kale powder with the complex solution according to the above ratio, and homogenize to form an active dispersion. Coating is performed using fluidized bed bottom spraying technology: The particles obtained in step S21 are placed in a fluidized bed, the inlet air temperature is set to 40℃ and the material temperature to 35℃, and the coating operation is carried out under the conditions of atomization pressure of 0.2MPa and spraying rate of 10mL / min until the coating weight gain reaches 20%, forming particles with a second coating layer.

[0149] S41. Mix probiotics, prebiotics (resistant dextrin, inulin, polydextrose), and cryoprotectants (trehalose, skim milk powder) evenly according to the specified ratio to prepare a protective suspension with a solid content of 30%. Spray this suspension onto the surface of the particles obtained in step S3. Immediately after spraying, freeze-dry: first, pre-freeze at -40℃ for 2 hours; then, perform main drying at -25℃ and a vacuum of 5 Pa for 24 hours; finally, perform desorption drying at 25℃ for 6 hours. After drying, sieve and select particles with a particle size of 300–500 μm, which is the final weight management compound nutrient product containing α-amylase inhibitor.

[0150] Example 2

[0151] This embodiment provides a weight management complex nutrient containing an α-amylase inhibitor. The complex is a spherical particle with a four-layer coating structure and a particle size D50 of 400 μm. The four-layer coating structure is as follows:

[0152] The core functional layer consists of a dietary fiber carrier, mushroom powder, a protein matrix, and a nutritional fortifier, with a mass ratio of 50:12:30:8. Specifically, the dietary fiber carrier is composed of oat bran powder, psyllium husk powder, and polydextrose in a mass ratio of 5:2:3; the mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder, and enoki mushroom powder in a mass ratio of 2.8:2.7:2.2:2.3; the protein matrix is ​​composed of soy protein isolate, yeast protein, and konjac powder in a mass ratio of 4:3:3; and the nutritional fortifier is composed of a mineral mixture, vitamin D, and taurine in a mass ratio of 6.5:2:1.5.

[0153] The first coating layer is a ternary composite membrane with a thickness of 70 μm, which is coated outside the core functional layer. It is formed by the electrostatic interaction and cross-linking of chitosan, sodium alginate and tannic acid, with a mass ratio of 1.1:0.9:0.12.

[0154] The second coating layer is an active layer covering the gastric protective layer, with a thickness of 130 μm. It is composed of white kidney bean extract, kale powder and polyphenol-protein complex in a mass ratio of 11:8:1. Among them, the polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein in a mass ratio of 0.25:1.

[0155] The third coating layer, the outermost layer, is 55 μm thick and consists of probiotics, prebiotics, and cryoprotectants in a mass ratio of 2.5:5.5:2. The prebiotics are composed of resistant dextrin, inulin, and polydextrose in a mass ratio of 3.5:3.5:3; the cryoprotectant is composed of trehalose and skim milk powder in a mass ratio of 1.4:1; the probiotics are Lactobacillus rhamnosus NM-94 (… Lacticaseibacillus rhamnosus NM-94 Lactobacillus paracasei Probio-37 ( Lacticaseibacillus paracasei Probio-37 ), Bifidobacterium longum subspecies BL-01 ( Bifidobacterium longum subsp.longum BL-01 ) and fermenting Lactobacillus mucinus F6 ( Limosilactobacillus fermentum F6 It is composed of compounds in a mass ratio of 2.5:3:2:2.5, with a total viable count ≥1.0×10⁻⁶. 11 CFU / g.

[0156] Based on the above-mentioned coating structure of the weight management compound nutrient, this embodiment also provides a method for preparing the weight management compound nutrient, which specifically includes the following steps:

[0157] S12. Weigh the dietary fiber carrier and mushroom powder according to the above ratio, place them in a three-dimensional motion mixer, and mix at 180 rpm for 18 minutes. Then, use an air jet mill to ultrafinely pulverize the mixture, controlling the temperature below 30℃ during the process to ensure that the particle size of the pulverized material is ≤50μm. Weigh the protein matrix and nutrient fortifier according to the ratio, dissolve them in deionized water at 38℃, and dissolve them at 280 rpm for 22 minutes to form a homogeneous liquid phase system. Slowly add the above dry phase mixture to the liquid phase system to perform interfacial self-assembly: first, maintain the mixture at 25℃ and 45 rpm for 12 minutes; then raise the temperature to 37℃ and maintain it for 22 minutes; finally, lower the temperature to 25℃ and maintain it for 12 minutes. Throughout the process, use an automatic titrator to control the pH of the system to remain stable at 6.9±0.1, ultimately forming the core functional layer.

[0158] S22. First, prepare the coating solution: Dissolve chitosan in 1% acetic acid solution to prepare a 1.4% (w / v) chitosan solution (denoted as solution A); dissolve sodium alginate and tannic acid in deionized water to prepare a 1.9% (w / v) sodium alginate solution (containing 0.14% tannic acid, denoted as solution B). Under stirring conditions of 25℃ and 380 rpm, slowly add solution A to solution B and mix evenly. Coating is performed using the sharp-pore-coagulation bath method: Using the core functional layer obtained in step S12 as the core material, use a dropper with a pore size of 0.7 mm to drop the mixture of the core material and the coating solution into a 1.9% (w / v) calcium chloride coagulation bath. After solidification for 28 minutes, collect the coated particles, wash them clean with deionized water, and then dry them with hot air at 38℃ to obtain particles with the first coating layer.

[0159] S32. First, prepare the polyphenol-protein complex: Prepare a 1.8% (w / v) aqueous solution of whey protein and a 0.9% (w / v) aqueous solution of tea polyphenols; under stirring conditions of 28℃ and 240 rpm, slowly add the tea polyphenol solution to the whey protein solution dropwise over 22 min. Adjust the pH of the mixture to 6.9 with 0.1M NaOH and continue the reaction for 65 min. Then, let the reaction solution stand at 5℃ for 9 h to obtain a polyphenol-protein complex solution. Mix white kidney bean extract and kale powder with the complex solution according to the above ratio and homogenize to form an active dispersion. Coating is performed using fluidized bed bottom spray technology: Place the particles obtained in step S22 in a fluidized bed, set the inlet air temperature to 38℃ and the material temperature to 33℃, and perform the coating operation under the conditions of atomization pressure of 0.19 MPa and a spray rate of 9 mL / min until the coating weight gain reaches 19%, forming particles with a second coating layer;

[0160] S42. Mix probiotics, prebiotics (resistant dextrin, inulin, polydextrose), and cryoprotectants (trehalose, skim milk powder) evenly according to the formula to prepare a protective suspension with a solid content of 28%. Spray this suspension onto the surface of the particles obtained in step S32. Immediately after spraying, freeze-dry: first, pre-freeze at -38℃ for 1.8h; then perform main drying at -23℃ and a vacuum of 6Pa for 22h; finally, perform desorption drying at 23℃ for 5.5h. After drying, sieve and select particles with a particle size of 300-500μm, which is the final weight management compound nutrient product containing α-amylase inhibitor.

[0161] Example 3

[0162] This embodiment provides a weight management compound nutrient containing an α-amylase inhibitor. The compound is a spherical particle with a four-layer coating structure and a particle size D50 of 500 μm. The four-layer coating structure is as follows:

[0163] The core functional layer consists of a dietary fiber carrier, mushroom powder, a protein matrix, and a nutritional fortifier, with a mass ratio of 45:14:32:9. Specifically, the dietary fiber carrier is composed of oat bran powder, psyllium husk powder, and polydextrose in a mass ratio of 3:4:3; the mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder, and enoki mushroom powder in a mass ratio of 3.2:2.3:1.8:2.7; the protein matrix is ​​composed of soy protein isolate, yeast protein, and konjac powder in a mass ratio of 6:2:2; and the nutritional fortifier is composed of a mineral mixture, vitamin D, and taurine in a mass ratio of 7.5:1:1.5.

[0164] The first coating layer is a ternary composite membrane with a thickness of 90 μm, which is coated outside the core functional layer. It is formed by the electrostatic interaction and cross-linking of chitosan, sodium alginate and tannic acid, with a mass ratio of 0.9:1.1:0.09.

[0165] The second coating layer is an active layer covering the gastric protective layer, with a thickness of 170 μm. It is composed of white kidney bean extract, kale powder and polyphenol-protein complex in a mass ratio of 13:6:1. Among them, the polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein in a mass ratio of 0.35:1.

[0166] The third coating layer, the outermost layer, is 65 μm thick and consists of probiotics, prebiotics, and cryoprotectants in a mass ratio of 3.5:4.5:2. The prebiotics are composed of resistant dextrin, inulin, and polydextrose in a mass ratio of 4.5:2.5:3; the cryoprotectant is composed of trehalose and skim milk powder in a mass ratio of 1.6:1; the probiotics are Lactobacillus casei Zhang (… Lacticaseibacillus casei Zhang Bifidobacterium animalis subsp. V9 ( Bifidobacterium Lactobacillus animalis subsp. lactis V9 Lactobacillus acidophilus LA-06 ( Lactobacillus acidophilus LA-06 ) and Lactobacillus reuteri LR-01 ( Limosilactobacillus reuteri LR-01 It is composed of compounds in a mass ratio of 3.5:2:2.5:2, with a total viable count ≥1.0×10⁻⁶. 11 CFU / g.

[0167] Based on the above-mentioned coating structure of the weight management compound nutrient, this embodiment also provides a method for preparing the weight management compound nutrient, which specifically includes the following steps:

[0168] S13. Weigh the dietary fiber carrier and mushroom powder according to the above ratio, place them in a three-dimensional motion mixer, and mix at 220 rpm for 12 minutes. Then, use an air jet mill to ultrafinely pulverize the mixture, controlling the temperature below 34℃ during the process to ensure that the particle size of the pulverized material is ≤50μm. Weigh the protein matrix and nutrient fortifier according to the ratio, dissolve them in deionized water at 42℃, and dissolve them at 320 rpm for 18 minutes to form a homogeneous liquid phase system. Slowly add the above dry phase mixture to the liquid phase system to perform interfacial self-assembly: first, maintain the mixture at 25℃ and 55 rpm for 8 minutes; then raise the temperature to 37℃ and maintain it for 28 minutes; finally, lower the temperature to 25℃ and maintain it for 8 minutes. Throughout the process, use an automatic titrator to control the pH of the system to be stable at 7.1±0.1, ultimately forming the core functional layer.

[0169] S23. First, prepare the coating solution: Dissolve chitosan in 1% acetic acid solution to prepare a 1.6% (w / v) chitosan solution (denoted as solution A); dissolve sodium alginate and tannic acid in deionized water to prepare a 2.1% (w / v) sodium alginate solution (containing 0.13% tannic acid, denoted as solution B). Under stirring conditions of 25℃ and 420 rpm, slowly add solution A to solution B and mix evenly. Coating is performed using the sharp-pore-coagulation bath method: Using the core functional layer obtained in step S13 as the core material, use a dropper with a pore size of 0.9 mm to drop the mixture of the core material and the coating solution into a 2.1% (w / v) calcium chloride coagulation bath. After solidification for 32 min, collect the coated particles, wash them clean with deionized water, and then dry them with hot air at 42℃ to obtain particles with the first coating layer.

[0170] S33. First, prepare the polyphenol-protein complex: Prepare a 2.2% (w / v) aqueous solution of whey protein and a 1.1% (w / v) aqueous solution of tea polyphenols; under stirring conditions of 32℃ and 260 rpm, slowly add the tea polyphenol solution to the whey protein solution dropwise over 18 min. Adjust the pH of the mixture to 7.1 with 0.1M NaOH and continue the reaction for 55 min. Then, let the reaction solution stand at 3℃ for 11 h to obtain the polyphenol-protein complex solution. Mix the white kidney bean extract and kale powder with the complex solution according to the above ratio and homogenize to form an active dispersion. Coating is performed using fluidized bed bottom spray technology: Place the particles obtained in step S23 in a fluidized bed, set the inlet air temperature to 42℃ and the material temperature to 37℃, and perform the coating operation under the conditions of atomization pressure of 0.21 MPa and spray rate of 11 mL / min until the coating weight gain reaches 21%, forming particles with a second coating layer;

[0171] S43. Mix probiotics, prebiotics (resistant dextrin, inulin, polydextrose), and cryoprotectants (trehalose, skim milk powder) evenly according to the formula to prepare a protective suspension with a solid content of 32%. Spray this suspension onto the surface of the particles obtained in step S33. Immediately after spraying, freeze-dry: first, pre-freeze at -42℃ for 2.2h; then perform main drying at -27℃ and a vacuum of 4Pa for 26h; finally, perform desorption drying at 27℃ for 6.5h. After drying, sieve and select particles with a particle size of 300-500μm, which is the final weight management compound nutrient product containing α-amylase inhibitor.

[0172] Comparative Example 1

[0173] This comparative example is modified from the one disclosed in Example 1 as follows:

[0174] Remove the coating structure and perform simple physical mixing of all raw materials.

[0175] Specifically, all solid raw materials (including dietary fiber, mushroom powder, protein matrix, nutritional fortifier, white kidney bean extract, kale powder, probiotic freeze-dried powder, prebiotics, etc.) of the core functional layer, second coating layer and third coating layer in Example 1 are weighed according to the final total proportion of Example 1, and then directly mixed evenly in a three-dimensional mixer to make a powder product.

[0176] Comparative Example 2

[0177] This comparative example is modified from the one disclosed in Example 1 as follows:

[0178] Remove the first coating layer (gastric protective layer) and directly coat the core functional layer with the second coating layer.

[0179] Specifically, during the preparation process, step S21 is skipped, and after the core functional layer is formed, step S31 is directly performed to coat the enzyme inhibitor active layer onto the core layer. Subsequent steps remain unchanged.

[0180] Comparative Example 3

[0181] This comparative example is modified from the one disclosed in Example 1 as follows:

[0182] Replace the polyphenol-protein complex with an equal mass of maltodextrin.

[0183] Specifically, in step S31, when preparing the active dispersion, the prepared polyphenol-protein complex is not used; instead, the same mass of maltodextrin is directly added as a filler.

[0184] Comparative Example 4

[0185] This comparative example is modified from the one disclosed in Example 1 as follows:

[0186] The coating order was changed, with the probiotic nutrient layer as the first layer covering the core functional layer, and the gastric protective layer as the outermost layer.

[0187] Specifically, the preparation steps are adjusted so that step S41 (constructing a probiotic nutrient layer) is performed first to coat the core layer, then step S31 (constructing an enzyme inhibitor active layer) is performed, and finally step S21 (constructing a gastric protective layer) is performed as the outermost layer.

[0188] Comparative Example 5

[0189] This comparative example is modified from the one disclosed in Example 1 as follows:

[0190] Instead of performing the interface self-assembly step, all core layer raw materials are simply mixed and granulated.

[0191] Specifically, in step S11, the stepwise dry phase premixing, liquid phase dissolution and interface self-assembly processes are eliminated. Instead, all the raw materials of the core functional layer (dietary fiber carrier, mushroom powder, protein matrix and nutritional fortifier) ​​are added to the high-speed shear granulator at one time, water is added and stirred to make a soft material, and then core particles are obtained after extrusion granulation and drying.

[0192] The weight management compound nutrition products obtained from Examples 1 to 3 and Comparative Examples 1 to 5 were subjected to performance testing. The performance test data are shown in Table 1. The performance data are the average values ​​of three experiments. The performance testing methods are as follows:

[0193] (1) Determination of α-amylase inhibition rate: An in vitro simulated digestion model was used. The sample (equivalent to 5 mg of white kidney bean extract) was accurately weighed and pre-incubated with porcine pancreatic α-amylase solution (1 mg / mL) at 37℃ for 10 min. Then, 1% soluble starch solution was added and the reaction was continued for 30 min. The amount of reducing sugar produced was determined by the DNS method, and the inhibition rate was calculated.

[0194] (2) Probiotic survival rate determination:

[0195] Simulated gastric juice tolerance: The samples were incubated with simulated gastric juice (containing 0.3% pepsin) at pH 2.0 at 37°C with shaking for 2 hours, and the viable bacterial count was determined by plate counting method;

[0196] Storage stability: The viable count of the samples was determined after accelerated storage at 40℃ and 75% relative humidity for 4 weeks.

[0197] (3) In vitro release determination: USP dissolution test method II (paddle method) was used at a speed of 50 rpm. The sample was first incubated in simulated gastric fluid (pH=2.0) for 2 h, and then transferred to simulated intestinal fluid (pH=6.8) for further determination. Samples were taken at different time points, and the release amount of white kidney bean extract was determined by HPLC.

[0198] (4) Animal experiments: A nutritionally obese SD rat model was established (half male and half female), and the rats were randomly divided into groups (n=10). The rats were given samples by gavage (equivalent to 10 times the recommended human dose) for 8 weeks. During the experiment, the rats had free access to food and water, and their body weight was measured weekly. Serum triglyceride levels were measured at the end of the experiment.

[0199] Table 1 Performance of the weight management compound nutrition products in the examples and comparative examples

[0200]

[0201] As shown in Table 1, the α-amylase inhibition rate of Examples 1 to 3 was 69.8%–71.5%, the probiotic survival rate (after simulating gastric juice) was 93.5%–95.8% and (after 4 weeks of storage) was 85.2%–88.3%, the cumulative release rate of white kidney bean extract (gastric juice stage 2h) was 4.9%–6.8% and (intestinal juice stage 2h) was 82.4%–85.7%, the weight gain rate of rats (8 weeks) was 28.5%–30.1%, and the serum triglyceride level was 0.95–1.02 mmol / L.

[0202] Comparative Example 1, by removing all encapsulation structures and preparing the product solely through physical mixing, resulted in the complete exposure of the core functional components, losing the precise regulatory ability of "gastric protection-intestinal release." On the one hand, the probiotics, lacking any protective barrier, suffered cell membrane damage from the strong acid upon direct contact with simulated gastric juice (pH=2.0), resulting in a survival rate of <1.0% after exposure to simulated gastric juice. After 4 weeks of storage, the live bacteria were almost completely inactivated, unable to exert their intestinal regulatory effect. On the other hand, the white kidney bean extract was released in large quantities during the gastric juice stage (cumulative release rate of 68.9%), and the protein-based active ingredients rapidly denatured and became inactivated in the acidic environment, ultimately resulting in an α-amylase inhibition rate of only 25.3%, far lower than that of the Example. This dual failure of the functional components directly led to a significant decrease in weight management effectiveness. The weight gain rate of rats after 8 weeks reached 48.7%, and serum triglycerides (1.61 mmol / L) were significantly higher than in the Example, only equivalent to the baseline level of the uninterrupted obesity model.

[0203] Comparative Example 2 lacked the first coating layer (gastric protective layer), disrupting the "precise inner barrier" protective system. The ternary composite membrane (chitosan-sodium alginate-tannic acid) of the first coating layer is crucial for resisting gastric acid penetration. Its absence allowed gastric acid to directly penetrate the second coating layer and the core layer, resulting in a probiotic survival rate of only 36.7% after simulating gastric juice (compared to >93% in Example 2). After 4 weeks of storage, the survival rate further decreased to 30.5%, indicating impaired intestinal regulatory function. Simultaneously, the release rate of white kidney bean extract reached 68.4% in the gastric juice stage, with some active ingredients inactivated and the α-amylase inhibition rate decreasing to 31.2%. Although the extract could still be released in large quantities in the intestinal juice stage, the initial loss of activity was irreversible. Ultimately, the rat's weight gain rate (42.2%) and serum triglyceride level (1.45 mmol / L) were significantly higher than in Example 2, demonstrating that the gastric protective effect of the first coating layer is a core prerequisite for functional realization.

[0204] Comparative Example 3 used maltodextrin instead of the polyphenol-protein complex, which resulted in the loss of the molecular-level stabilizing effect on the α-amylase inhibitor. The polyphenol-protein complex can bind to the active peptides of white kidney bean extract through hydrogen bonds to maintain its spatial conformational stability. However, maltodextrin is a neutral filler with no specific binding sites and cannot protect the inhibitor's activity, causing the α-amylase inhibition rate to drop from 69.8%-71.5% in the example to 52.4%. Although maltodextrin does not affect the integrity of the coating structure, and the survival rate of probiotics (94.9% after simulating gastric juice and 86.8% after storage) is close to that of the example, and the gastric juice release rate (5.8%) also meets the requirements for gastric protection, the decrease in inhibitor activity directly weakens the carbohydrate blocking effect. The weight gain rate of rats at 8 weeks (35.8%) and serum triglycerides (1.28 mmol / L) are still higher than those in the example, verifying the irreplaceable role of the polyphenol-protein complex in maintaining activity.

[0205] Comparative Example 4, due to an incorrect adjustment of the coating order, completely violated the design logic of "outer buffer - inner function": On the one hand, the probiotic nutrient layer was placed outside the core layer. During the subsequent construction of the second coating layer (enzyme inhibitor layer) and the first coating layer (gastric protective layer), the temperature and mechanical force during processing damaged the probiotics, resulting in a survival rate of only 41.2% after simulating gastric juice and 35.1% after 4 weeks of storage. On the other hand, the gastric protective layer, as the outermost layer, dissolves slowly in the intestinal environment, severely hindering the release of white kidney bean extract. The release rate in the intestinal juice stage was only 31.5% after 2 hours (compared to >82% in the previous example). The inhibitor could not fully contact intestinal amylase, and the α-amylase inhibition rate dropped to 28.7%. This dual functional deficiency resulted in a high weight gain rate (44.5%) and high serum triglyceride levels (1.52 mmol / L) in the rats, demonstrating that the accuracy of the coating order is crucial for functional performance.

[0206] Comparative Example 5, by omitting the interface self-assembly step of the core layer and using simple mixing granulation, disrupted the uniform structure of the core layer. Interface self-assembly allows dietary fiber, mushroom powder, and protein matrix to form a dense and uniform matrix through molecular interactions, preventing component aggregation. However, simple granulation of the core layer resulted in a loose structure, affecting the tightness of the first coating layer. Consequently, gastric acid permeated into the second coating layer, leading to a gastric juice release rate of 42.6% for the white kidney bean extract (<7% in the example), inactivation of some active ingredients, and a decrease in the α-amylase inhibition rate to 66.3%. Although the probiotics were not affected by the core layer preparation process (survival rate was close to that of the example), the slight loss of inhibitory activity still resulted in a slightly higher weight gain rate (33.2%) and serum triglyceride (1.15 mmol / L) in rats compared to the example, indicating that the interface self-assembly process of the core layer plays an important auxiliary role in improving overall performance.

[0207] The range descriptions used herein, such as numerical ranges and proportional ranges, include all possible sub-ranges and single numerical values ​​within that range. For example, the range descriptions of "1 to 6" or "1 to 6" cover all sub-ranges (such as 1 to 3, 2 to 5, etc.) and single numbers (such as 1, 2, 3, 4, 5, 6) between 1 and 6. Unless otherwise specified, the terms "including" and "contains" as used herein mean "including but not limited to"; relational terms such as "first" and "second" are used only to distinguish different entities or operations and do not imply an actual order or relationship; proportional relationships mentioned herein, such as mass ratios and molar ratios, should be understood as the correspondence between the first and second terms of a proportional expression according to the order of description. The raw materials, reagents, instruments, and equipment used herein can all be obtained through commercial purchase or prepared using existing methods.

[0208] The above description is merely a specific embodiment of this application, enabling those skilled in the art to understand or implement this application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this application. Therefore, this application is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A weight management compound nutrient containing an α-amylase inhibitor, characterized in that, The coating structure of the weight management compound nutrient, from the inside out, includes: The core functional layer comprises a dietary fiber carrier, mushroom powder, a protein matrix, and a nutrient fortifier, wherein the mass ratio of the dietary fiber carrier, mushroom powder, protein matrix, and nutrient fortifier is (40-60):(8-15):(20-35):(5-10). The core functional layer is prepared by: pre-mixing the dietary fiber carrier and mushroom powder in a dry phase and then ultra-finely pulverizing them; dissolving the protein matrix and nutrient fortifier in water; and then performing interfacial self-assembly between the dry phase mixture and the liquid phase system to form the core functional layer. The interfacial self-assembly is performed under a set temperature program: first, maintaining the temperature at 25°C for 5-15 minutes; then, raising the temperature to 37°C and maintaining it for 20-30 minutes; finally, lowering the temperature to 25°C and maintaining it for 5-15 minutes; and controlling the pH within the range of 6.8-7.2, with a stirring speed of 40-60 rpm. The protein matrix comprises soy protein isolate, yeast protein, and konjac flour. The first coating layer is a gastric protective layer covering the core functional layer. The first coating layer is composed of a ternary composite membrane formed by the electrostatic interaction between chitosan and sodium alginate and by tannic acid as a cross-linking bridge. The second coating layer is an enzyme inhibitor active layer that coats the outside of the first coating layer. The second coating layer is composed of white kidney bean extract, kale powder and polyphenol-protein complex. The third coating layer is a probiotic nutrient layer that covers the second coating layer, and the third coating layer is composed of probiotics, prebiotics and cryoprotectants.

2. The weight management compound nutrient containing α-amylase inhibitor according to claim 1, characterized in that, The dietary fiber carrier is composed of oat bran powder, psyllium husk powder and polydextrose; The mushroom powder is composed of shiitake mushroom powder, black fungus powder, oyster mushroom powder and enoki mushroom powder; The nutritional fortifiers include: minerals, vitamins, and taurine.

3. The weight management compound nutrient containing an α-amylase inhibitor according to claim 2, characterized in that, The mass ratio of the oat bran powder, the psyllium husk powder and the polydextrose is (3-5):(2-4):(2-4); The mass ratio of the shiitake mushroom powder, the black fungus powder, the oyster mushroom powder, and the enoki mushroom powder is (2.5-3.5):(2.0-3.0):(2.0-3.0):(1.5-2.5). The mass ratio of the soy protein isolate, the yeast protein, and the konjac flour is (4-6):(2-4):(1-3).

4. The weight management compound nutrient containing an α-amylase inhibitor according to claim 1, characterized in that, The mass ratio of the chitosan, the sodium alginate and the tannic acid is (0.8-1.2):(0.8-1.2):(0.05-0.2).

5. The weight management compound nutrient containing an α-amylase inhibitor according to claim 1, characterized in that, The mass ratio of the white kidney bean extract, the kale powder, and the polyphenol-protein complex is (8-15):(5-10):(0.5-2); The polyphenol-protein complex is formed by the molecular interaction of tea polyphenols and whey protein, and the mass ratio of tea polyphenols to whey protein is (0.1-0.5):

1.

6. The weight management compound nutrient containing an α-amylase inhibitor according to claim 1, characterized in that, The mass ratio of the probiotics, the prebiotics and the cryoprotectant is (1-5):(2-8):(1-4); The prebiotic is composed of resistant dextrin, inulin and polydextrose, and the mass ratio of resistant dextrin, inulin and polydextrose is (3-5):(2-4):(2-4); The cryoprotectant is composed of trehalose and skim milk powder, and the mass ratio of trehalose to skim milk powder is (1-2):1; The probiotics include one or more of the following: Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8, Bifidobacterium adolescentis KT-A8, Lactobacillus rhamnosus NM-94, Lactobacillus paracasei Probio-37, Bifidobacterium longum subsp. longis BL-01, Lactobacillus fermentum F6, Lactobacillus acidophilus LA-06, and Lactobacillus reuteri LR-01.

7. The weight management compound nutrient containing an α-amylase inhibitor according to claim 1, characterized in that, The thickness of the first coating layer is 20–150 μm; The thickness of the second coating layer is 50–250 μm; The thickness of the third coating layer is 30–100 μm; The particle size D50 of the weight management compound nutrient is 300–500 μm.

8. A method for preparing a weight management compound nutrient containing an α-amylase inhibitor as described in any one of claims 1 to 7, characterized in that, The method includes the following steps: S1. The dietary fiber carrier and mushroom powder are premixed in dry phase and then ultra-finely pulverized. The protein matrix and nutrient fortifier are dissolved in water. The dry phase mixture and liquid phase system are then self-assembled at the interface to form the core functional layer. S2. Using the core functional layer as the core material, the stomach protective layer is formed by coating with a composite solution of chitosan, sodium alginate and tannic acid using the sharp-hole coagulation bath method. S3. Using fluidized bed bottom spraying technology, a dispersion containing white kidney bean extract, kale powder and polyphenol-protein complex is coated on the surface of the gastric protective layer to form an enzyme inhibitor active layer. S4. Spray a suspension containing probiotics, prebiotics and cryoprotectant onto the surface of the enzyme inhibitor active layer, and then freeze-dry it to form a probiotic nutrient layer to obtain a weight management compound nutrient.

9. The method for preparing a weight management compound nutrient containing an α-amylase inhibitor according to claim 8, characterized in that, In step S1, the particle size of the dry phase premix is ​​controlled to be ≤50μm, the mixing time is 10-20min, and the mixing speed is 150-250rpm; In step S2, the chitosan, sodium alginate, and tannic acid composite solution has a chitosan concentration of 1.0–2.0%, a sodium alginate concentration of 1.5–2.5%, and a tannic acid concentration of 0.1–0.5%; in the sharp-pore coagulation bath method, the coagulation bath is a 1%–3% calcium chloride solution, and the solidification time is 25–35 min. In step S3, the process parameters of the fluidized bed bottom spraying technology include: inlet air temperature 35-45℃, material temperature 30-40℃, atomization pressure 0.15-0.25MPa, and spraying rate 5-15mL / min. In step S4, the freeze drying includes: a pre-freezing stage at -35°C to -45°C for 1 to 3 hours, a main drying stage at -20°C to -30°C and a vacuum degree of less than 10 Pa for 20 to 28 hours, and a desorption drying stage at 20 to 30°C for 4 to 8 hours.

10. The method for preparing a weight management compound nutrient containing an α-amylase inhibitor according to claim 8, characterized in that, The method for preparing the polyphenol-protein complex includes: The tea polyphenol solution was added dropwise to the whey protein solution, and the pH of the mixture was adjusted to 6.5-7.

5. The mixture was then reacted at 25℃-35℃ for 30-90 minutes to obtain the complex solution. The complex solution was allowed to stand and mature at 4℃~10℃ for 4~12h to obtain the polyphenol-protein complex. The tea polyphenol solution has a mass concentration of 0.5-1.5%, and the whey protein solution has a mass concentration of 1.0-3.0%.

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