Glutamine composition formula food suitable for diabetics and preparation method of glutamine composition formula food

Abstract

The invention relates to the technical field of functional food, and discloses glutamine composition formula food suitable for diabetics and a preparation method of the glutamine composition formula food suitable for the diabetics. Comprising the following raw materials: glutamine-theanine microcapsules, maltodextrin, mulberry leaf extract powder, an antioxidant composition, mogroside, citric acid, malic acid and an anti-caking agent. Wherein the glutamine-theanine microcapsule is a microcapsule which is obtained by taking sodium caseinate and carrageenan as wall materials and glutamine and theanine in tea leaves as core materials and carrying out spray drying treatment on the wall materials and the core materials. And the product is not easy to lose efficacy and has a relatively long shelf life.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to a glutamine composition formulation food suitable for diabetic patients and its preparation method. Background Technology

[0002] Diabetes is a chronic metabolic disease characterized by persistent hyperglycemia caused by insulin secretion defects or dysfunction. Long-term hyperglycemia can lead to various complications such as cardiovascular and cerebrovascular diseases, retinopathy, nephropathy, and nervous system damage. It not only seriously impairs the patient's quality of life but also places a heavy economic burden on the family. Currently, the number of people with diabetes worldwide is surging, with type 2 diabetes accounting for the vast majority. In the comprehensive management of diabetes, drug therapy, regular exercise, and dietary intervention are all indispensable. The core purpose is to help patients stably control their blood sugar, improve metabolic disorders, maintain a reasonable weight, and prevent or delay the occurrence and development of complications.

[0003] Currently, most functional foods suitable for diabetic patients fall into the following categories: first, controlling the form and amount of carbohydrate supply; second, adding dietary fiber to slow down glucose absorption; third, fortifying with minerals related to insulin action, such as chromium, zinc, and magnesium; and fourth, introducing natural plant extracts with potential auxiliary hypoglycemic effects, such as mulberry leaf extract, bitter melon extract, and cinnamon extract. However, most existing diabetic formula foods still face several key technological bottlenecks and limitations. The long-term storage stability and efficacy retention of these products are generally overlooked. Many physiologically active components, such as amino acids and polyphenols, are sensitive to environmental factors and are easily degraded or inactivated during food processing, storage, and even digestion in the body, resulting in limited hypoglycemic effects. L-glutamine, as a conditionally essential amino acid, has been shown to participate in glutathione synthesis, maintain intestinal barrier function, and influence insulin sensitivity, thus having a beneficial effect on glucose metabolism. Tea theanine has received widespread attention for its unique stress-relieving and potential metabolic-regulating properties. However, both have stability issues, and their activity is difficult to maintain long-term when directly added to ordinary foods. Summary of the Invention

[0004] The purpose of this invention is to provide a glutamine composition formulation food suitable for diabetic patients and its preparation method, which solves the problem that glutamine and tea theanine in foods suitable for diabetic patients are prone to product failure due to chemical instability, as well as the limitations of foods suitable for ordinary diabetic patients in blood glucose management, and the problem that the auxiliary blood glucose lowering effect generally cannot simultaneously take into account nutritional support and metabolic intervention.

[0005] The objective of this invention can be achieved through the following technical solutions: A glutamine composition formulation food suitable for diabetic patients comprises the following raw materials in parts by weight: 20-30 parts glutamine-theanine microcapsules, 20-35 parts maltodextrin, 5-8 parts mulberry leaf extract powder, 0.7-0.9 parts antioxidant composition, 1-2 parts mogroside, 0.2-0.3 parts citric acid, 0.3-0.5 parts malic acid, and 1-1.5 parts anti-caking agent; wherein the glutamine-theanine microcapsules are obtained by spray drying with sodium caseinate and carrageenan as wall materials and glutamine and tea theanine as core materials.

[0006] Furthermore, the antioxidant composition is vitamin E powder and ascorbate palmitate in a mass ratio of 0.5-0.6:0.2-0.3; the anti-caking agent is silicon dioxide.

[0007] Furthermore, the glutamine is L-glutamine; the carrageenan is k-carrageenan.

[0008] Furthermore, the preparation method of the glutamine-theanine microcapsules includes the following steps: S1: Mix sodium caseinate with deionized water, heat to 58-62℃ and stir in a water bath for 8-12 minutes, then cool to room temperature to obtain a sodium caseinate solution; place carrageenan in deionized water, heat to 68-72℃ and stir in a water bath for 8-12 minutes, then cool to 48-52℃ and add calcium chloride solution, continue stirring for 8-12 minutes, then cool to room temperature to obtain a carrageenan solution; mix the sodium caseinate solution and the carrageenan solution, set the temperature to 35-45℃ and the speed to 8000-12000 rpm and stir thoroughly for 6-10 minutes to obtain a composite wall material solution; S2: Mix glutamine and tea theanine evenly, add to the composite wall material solution, stir magnetically at room temperature for 30-35 minutes, and then perform high-pressure homogenization to obtain the core material dispersion. S3: Transfer the core material dispersion to a spray dryer, set the parameters, perform spray drying, cool to room temperature after drying, and collect the product to obtain glutamine-theanine microcapsules.

[0009] In this scheme, sodium caseinate and carrageenan are separately prepared into solutions. Through the interaction between sodium caseinate and carrageenan molecules, a homogeneous and stable composite wall material solution is formed. Sodium caseinate has good emulsifying properties and nutritional value, while calcium ions in the calcium chloride solution can interact with the sulfate groups in the carrageenan molecules, enhancing the mechanical properties of the gel. The resulting composite wall material solution exhibits good stability. Glutamine and tea theanine are used as core materials. After high-pressure homogenization to prevent core material particle aggregation, glutamine-theanine microcapsules are prepared using spray drying technology. Glutamine, as a conditionally essential amino acid, is the preferred energy source for intestinal mucosal epithelial cells. For diabetic patients, glutamine supplementation helps maintain the integrity of the intestinal barrier and improves insulin sensitivity. Theanine in tea has a mood-soothing and stress-relieving effect, effectively improving the anxiety and tension caused by long-term disease management in diabetic patients. The synergistic effect of the two can effectively improve the physical and mental state of diabetic patients. Using microencapsulation technology, sodium caseinate and carrageenan as wall materials can effectively mask the slightly bitter taste of glutamine, improve the palatability of the product, protect the core material, enhance its resistance to adverse environmental factors, extend the product's shelf life, and achieve a sustained-release effect of the core material in the digestive tract, significantly extending the duration of action of the core material.

[0010] Further, in step S1, the mass fraction of the calcium chloride solution is 0.5-0.8%.

[0011] Furthermore, in step S2, the pressure of the high-pressure homogenization process is 20-25 MPa.

[0012] Furthermore, in step S3, the parameters of the spray dryer are: inlet air temperature 155-165℃, outlet air temperature 75-85℃, and atomization pressure 0.2-0.4MPa.

[0013] A method for preparing a glutamine composition formulation food suitable for diabetic patients includes the following steps: Step 1: Thoroughly mix glutamine-theanine microcapsules, mulberry leaf extract powder, and antioxidant composition to obtain mixture 1; Step 2: Mix mogrosides, citric acid, malic acid and maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer for 1-1.5 hours, add anti-caking agent, continue mixing for 10-12 minutes, collect the product and package it in nitrogen-filled aluminum foil bags to obtain glutamine composition formulation food.

[0014] In this formulation, mulberry leaf extract powder contains a natural α-glucosidase inhibitor, which competitively inhibits the activity of enzymes in the small intestine that break down complex carbohydrates into monosaccharides. This effectively slows down the intestinal absorption of glucose, prevents a sharp rise in blood sugar, and reduces the burden on pancreatic β-cells. It can synergistically work with glutamine-theanine microcapsules, providing the body with the necessary nutritional environment and intervening in the absorption of sugars in the body, thus helping diabetic patients manage their blood sugar. The addition of an antioxidant composition can effectively delay the oxidation and spoilage of microcapsules and other ingredients, ensuring product quality. It can also remove excess free radicals in diabetic patients, reducing oxidative damage. The addition of mogrosides, citric acid, and malic acid can effectively regulate the product flavor. Maltodextrin, as a carbohydrate source, has a relatively controllable glycemic index and can provide a gradual release of energy. It can synergize with mulberry leaf extract to maintain stable blood sugar. The addition of an anti-caking agent can significantly improve the product's flowability, prevent moisture absorption and clumping, and ensure product quality.

[0015] Furthermore, in step three, the rotational speed of the three-dimensional mixer is 50-100 rpm.

[0016] The beneficial effects of this invention are: This invention prepares a glutamine-theanine microcapsule mixture with mulberry leaf extract powder, an antioxidant composition, mogrosides, citric acid, malic acid, and maltodextrin to obtain a glutamine composition-based food product. The continuous supply of glutamine and theanine from the microcapsules effectively improves insulin sensitivity, helps patients alleviate anxiety and prevents stress-induced blood sugar spikes, and delays glutamine release to enhance the food's palatability and improve patient compliance. Combined with mulberry leaf extract to smooth blood sugar fluctuations, and the antioxidant composition to extend shelf life and reduce oxidative damage in patients, this invention assists in overall blood sugar management and complication prevention, forming a triple synergistic management mechanism of nutritional support, metabolic regulation, and oxidative defense, effectively helping diabetic patients maintain stable blood sugar levels.

[0017] Of course, any product implementing this invention does not necessarily need to achieve all of the advantages described above at the same time. Attached Figure Description

[0018] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a flowchart illustrating the preparation process of the glutamine-theanine microcapsules of the present invention. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] The preparation methods of glutamine-theanine microcapsules in the following embodiments and comparative examples of the present invention are as follows: Glutamine-Theanine Microcapsules S1: Mix 5g of sodium caseinate with 150ml of deionized water, heat to 60℃ and stir in a water bath for 10min, then cool to room temperature to obtain a sodium caseinate solution; place 2g of k-carrageenan in 100ml of deionized water, heat to 70℃ and stir in a water bath for 10min, then cool to 50℃ and add 2ml of 0.5% calcium chloride solution, continue stirring for 10min, then cool to room temperature to obtain a carrageenan solution; mix the sodium caseinate solution and carrageenan solution, set the temperature to 40℃ and the speed to 10000rpm and stir thoroughly for 8min to obtain a composite wall material solution; S2: Take 1.5g of L-glutamine and 1.2g of tea theanine, mix them evenly, add them to the composite wall material solution, stir magnetically for 30min at room temperature, and then perform high-pressure homogenization treatment at 20MPa to obtain the core material dispersion. S3: Transfer the core material dispersion to a spray dryer, set the inlet air temperature to 160℃, the outlet air temperature to 80℃, the atomization pressure to 0.3MPa, and the feed rate to 8ml / min, and perform spray drying. After the process is completed, cool to room temperature and collect the product to obtain glutamine-theanine microcapsules.

[0022] Example 1 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 20 parts of glutamine-theanine microcapsules, 5 parts of mulberry leaf extract powder, and 0.7 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 1 part monk fruit glycoside, 0.2 parts citric acid, 0.3 parts malic acid and 20 parts maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 50 rpm for 1 hour, add 1 part of silica, continue mixing for 10 minutes, collect the product and package it in an aluminum foil bag filled with nitrogen to obtain the glutamine composition formulation food.

[0023] Example 2 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 25 parts of glutamine-theanine microcapsules, 6 parts of mulberry leaf extract powder, and 0.8 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 1.5 parts of mogroside, 0.25 parts of citric acid, 0.4 parts of malic acid and 25 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 80 rpm for 1.2 h, add 1.2 parts of silica, continue mixing for 11 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0024] Example 3 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 30 parts of glutamine-theanine microcapsules, 8 parts of mulberry leaf extract powder, and 0.9 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 2 parts of mogroside, 0.3 parts of citric acid, 0.5 parts of malic acid and 35 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 100 rpm for 1.5 h, add 1.5 parts of silica, continue mixing for 12 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0025] Comparative Example 1 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 6 parts of mulberry leaf extract powder and 0.8 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 1.5 parts of mogroside, 0.25 parts of citric acid, 0.4 parts of malic acid and 25 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 80 rpm for 1.2 h, add 1.2 parts of silica, continue mixing for 11 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0026] Comparative Example 2 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 25 parts of glutamine-theanine microcapsules and 0.8 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 1.5 parts of mogroside, 0.25 parts of citric acid, 0.4 parts of malic acid and 25 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 80 rpm for 1.2 h, add 1.2 parts of silica, continue mixing for 11 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0027] Comparative Example 3 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 25 parts of glutamine-theanine microcapsules and 6 parts of mulberry leaf extract powder to obtain mixture 1; Step 2: Mix 1.5 parts of mogroside, 0.25 parts of citric acid, 0.4 parts of malic acid and 25 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 80 rpm for 1.2 h, add 1.2 parts of silica, continue mixing for 11 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0028] Comparative Example 4 Preparation of glutamine-based food formulations Step 1: Thoroughly mix 25 parts of L-glutamine and tea theanine mixture in a mass ratio of 1.5:1.2, 6 parts of mulberry leaf extract powder, and 0.8 parts of antioxidant composition to obtain mixture 1; Step 2: Mix 1.5 parts of mogroside, 0.25 parts of citric acid, 0.4 parts of malic acid and 25 parts of maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer at 80 rpm for 1.2 h, add 1.2 parts of silica, continue mixing for 11 min, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

[0029] Performance testing ① Eighty mice weighing 20-25 kg were selected, and 70 of them were randomly selected and fasted for 16 hours. Each mouse was injected with 70 mg / kg of alloxan. After 72 hours of feeding, the tail was cut off and blood was collected to establish a hyperglycemic model (fasting for 12 hours, blood glucose greater than 11.1 mmol / L). The mice were randomly divided into 7 groups of 10 mice each, and the remaining 10 mice served as the control group. The glutamine composition formulations prepared in Examples 1-3 and Comparative Examples 1-4 were dispersed in physiological saline. The experimental group mice were continuously administered the formulations by gavage for 7 days, and the control group mice were administered the formulations by gavage for 7 days. The mice were fasted for 12 hours before the last administration and blood was collected by enucleation 2 hours after the last administration. The serum was separated, and the fasting blood glucose level was measured using a blood glucose kit. The specific test results are shown in Table 1 below: Table 1 blood glucose concentration mmol / L Reduction rate / % Example 1 11.8 25.3 Example 2 11.2 29.1 Example 3 10.8 31.6 Comparative Example 1 13.5 14.6 Comparative Example 2 14.2 10.1 Comparative Example 3 11.5 27.2 Comparative Example 4 12.9 18.4 Model control group 15.8 0.0 normal control group 5.6 0.0 As shown in Table 1 above, Examples 1-3 all showed a clear hypoglycemic effect. Comparative Example 1 lacked glutamine-theanine microcapsules, and its hypoglycemic rate was significantly weaker than that of the Examples. Comparative Example 2 lacked mulberry leaf extract, and its hypoglycemic effect was the worst. Comparative Example 3 lacked an antioxidant composition, and its initial hypoglycemic effect was similar to that of the Examples. Comparative Example 4 directly added the core material without microencapsulation, and its hypoglycemic rate was significantly weaker than that of the Examples. This indicates that the presence of microcapsules produced a sustained-release effect and effectively improved the utilization of the core material.

[0030] ② The glutamine composition formulations prepared in Examples 1-3 and Comparative Examples 1-4 were used as samples, each weighing 5g. These samples were placed in a light test chamber at 50℃ and a light intensity of 200Lx for 15 days. After the test, the samples were stored at room temperature away from light. Fasting blood glucose levels in mice were tested again using the same method as in ①. The test results are shown in Table 2 below. Table 2 blood glucose concentration mmol / L Reduction rate / % Example 1 12.2 22.8 Example 2 11.8 25.3 Example 3 11.2 29.1 Comparative Example 1 14.2 10.1 Comparative Example 2 14.5 8.2 Comparative Example 3 13.2 16.5 Comparative Example 4 14.0 11.4 Model control group 15.8 0.0 normal control group 5.5 0.0 As shown in Table 2 above, compared with the data in Table 1, it can be seen that the hypoglycemic effect of the samples decreased to varying degrees after aging. The hypoglycemic effect of Examples 1-3 decreased less, indicating that the glutamine-theanine microcapsules and the antioxidant composition together constitute an effective stabilizing system, which can better protect the core material and the active ingredients in the mulberry leaf extract under accelerated aging conditions, thus maintaining the efficacy of the product. Comparative Example 1 did not add glutamine-theanine microcapsules, and Comparative Example 2 did not add mulberry leaf extract, so the initial blood glucose value was already low. Comparative Example 3 lacked the antioxidant composition, so the hypoglycemic effect decreased the most drastically. Comparative Example 4 directly added the core material, and the hypoglycemic effect also decreased significantly. This shows that the physical protection of the core material by the microcapsule wall material is the key to maintaining its long-term stability.

[0031] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0032] The above content is merely an example and illustration of the concept of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the scope defined by the inventive concept, they should all fall within the protection scope of the present invention.

Claims

1. A glutamine composition formulation food suitable for diabetic patients, characterized in that, The raw materials include the following parts by weight: 20-30 parts glutamine-theanine microcapsules, 20-35 parts maltodextrin, 5-8 parts mulberry leaf extract powder, 0.7-0.9 parts antioxidant composition, 1-2 parts mogroside, 0.2-0.3 parts citric acid, 0.3-0.5 parts malic acid, and 1-1.5 parts anti-caking agent; wherein the glutamine-theanine microcapsules are obtained by spray drying with sodium caseinate and carrageenan as wall materials and glutamine and tea theanine as core materials.

2. The glutamine composition formula food suitable for diabetic patients according to claim 1, characterized in that, The antioxidant composition is vitamin E powder and ascorbate palmitate in a mass ratio of 0.5-0.6:0.2-0.3; the anti-caking agent is silicon dioxide.

3. A glutamine composition formulation food suitable for diabetic patients according to claim 1, characterized in that, The glutamine is L-glutamine; the carrageenan is k-carrageenan.

4. A glutamine composition formula food suitable for diabetic patients according to claim 1, characterized in that, The preparation method of the glutamine-theanine microcapsules includes the following steps: S1: Mix sodium caseinate with deionized water, heat to 58-62℃ and stir in a water bath for 8-12 minutes, then cool to room temperature to obtain a sodium caseinate solution; place carrageenan in deionized water, heat to 68-72℃ and stir in a water bath for 8-12 minutes, then cool to 48-52℃ and add calcium chloride solution, continue stirring for 8-12 minutes, then cool to room temperature to obtain a carrageenan solution; mix the sodium caseinate solution and the carrageenan solution, set the temperature to 35-45℃ and the speed to 8000-12000 rpm and stir thoroughly for 6-10 minutes to obtain a composite wall material solution; S2: Mix glutamine and tea theanine evenly, add to the composite wall material solution, stir magnetically at room temperature for 30-35 minutes, and then perform high-pressure homogenization to obtain the core material dispersion. S3: Transfer the core material dispersion to a spray dryer, set the parameters, perform spray drying, cool to room temperature after drying, and collect the product to obtain glutamine-theanine microcapsules.

5. A glutamine composition formulation food suitable for diabetic patients according to claim 4, characterized in that, In step S1, the mass fraction of the calcium chloride solution is 0.5-0.8%.

6. A glutamine composition formula food suitable for diabetic patients according to claim 4, characterized in that, In step S2, the pressure of the high-pressure homogenization process is 20-25 MPa.

7. A glutamine composition formulation food suitable for diabetic patients according to claim 4, characterized in that, In step S3, the parameters of the spray dryer are: inlet air temperature 155-165℃, outlet air temperature 75-85℃, and atomization pressure 0.2-0.4MPa.

8. The method for preparing a glutamine composition formulation food suitable for diabetic patients as described in claim 1, characterized in that, Includes the following steps: Step 1: Thoroughly mix glutamine-theanine microcapsules, mulberry leaf extract powder, and antioxidant composition to obtain mixture 1; Step 2: Mix mogrosides, citric acid, malic acid and maltodextrin evenly to obtain mixture 2; Step 3: Mix mixture 1 and mixture 2 thoroughly in a three-dimensional mixer for 1-1.5 hours, add anti-caking agent, continue mixing for 10-12 minutes, collect the product and package it in nitrogen-filled aluminum foil bags to obtain the glutamine composition formulation food.

9. The method for preparing a glutamine composition formula food suitable for diabetic patients according to claim 8, characterized in that, In step three, the rotational speed of the three-dimensional mixer is 50-100 rpm.

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