Compositions for inhibiting absorption of sugar and fat, and methods of making and using the same

Abstract

The present application relates to the field of food technology, specifically relates to the composition for inhibiting sugar and fat absorption and its preparation method and application, the raw materials of the composition include chestnut powder 5~15 parts, double-spore mushroom concentrated powder 1~10 parts, L-arabinose 5~15 parts, sugarcane polyphenol 0.5~5 parts and mace extract 1~5 parts according to weight fraction.The active ingredients of the present application are simple, research finds that the synergistic effect of components is obvious, the weight control effect on obese rats is obvious, and the blood lipid level is improved significantly, the curative effect is accurate, and it is convenient to take.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to compositions for inhibiting the absorption of sugar and fat, their preparation methods, and applications. Background Technology

[0002] Refined white rice, flour, and grains, which we consume daily, are starchy or high-glycemic foods. Starch is typically broken down into glucose in the body, and excessive starch intake can cause a rapid spike in blood sugar. High-glycemic foods are also easily absorbed by the body, leading to a rapid increase in blood sugar and insulin levels. Excessive insulin secretion may result in fat accumulation, causing weight gain or obesity, among other chronic diseases.

[0003] Currently, there are numerous reports on blood sugar control foods, including meal replacement foods and blood sugar control health products. For example, Chinese invention patent application CN116870115A discloses a composition with a blood sugar lowering effect, prepared from the following raw materials: Eupatorium fortunei, Pinellia ternata, dried tangerine peel, cardamom, Cimicifuga foetida, Saposhnikovia divaricata, Perilla frutescens, Prunus mume, and gypsum. Pre-sugar granules made from this composition are highly safe, can be consumed long-term, and can reduce insulin resistance caused by obesity, improve the body's glucose tolerance, and lower blood sugar levels.

[0004] Chinese invention patent application CN202311412928.6 discloses a composition containing white kidney bean extract, its preparation method, and its application. The composition comprises the following components: sugar alcohol, milk fat powder, resistant dextrin, skim milk powder, instant powder, L-arabinose, white kidney bean extract, enoki mushroom powder, button mushroom concentrate powder, and excipients; the excipients include microcrystalline cellulose and cyclodextrin. This invention's composition containing white kidney bean extract can significantly reduce blood lipid levels and promote significant weight loss, making it suitable for obese individuals and those with high blood sugar. It also exhibits high storage stability, rapid dissolution, and good solubility, without causing diarrhea or indigestion during use, thus having a wider range of applications and greater safety.

[0005] The above-mentioned compositions are mainly developed for patients with unstable blood sugar, or can be used as a substitute for some meals to achieve blood sugar control and fat reduction.

[0006] How to enjoy delicious food without gaining weight or even achieving weight loss is a long-standing concern. Therefore, developing food compositions that effectively stabilize the weight of healthy individuals without affecting their normal diet is an emerging research direction in the field of blood sugar control and weight loss. Summary of the Invention

[0007] In view of the shortcomings of the existing technology, the present invention provides a composition for inhibiting the absorption of sugar and fat, a method for preparing the composition and its application.

[0008] The objective of this invention is achieved through the following technical solution: On the one hand, the present invention provides a composition for assisting in inhibiting the absorption of sugar and fat. By weight, the raw materials of the composition include 5-15 parts chestnut powder, 1-10 parts concentrated mushroom powder, 5-15 parts L-arabinose, 0.5-5 parts sugarcane polyphenols, and 1-5 parts nutmeg extract.

[0009] In some specific embodiments of the present invention, the raw materials of the composition, by weight, include 10-15 parts chestnut powder, 5-10 parts concentrated mushroom powder, 10-15 parts L-arabinose, 2-5 parts sugarcane polyphenols, and 2-5 parts nutmeg extract.

[0010] In some specific embodiments of the present invention, the concentrated powder of Agaricus bisporus contains polysaccharide content > 95% and β-glucan content > 15%; and / or, the total polyphenol content of the sugarcane polyphenols is > 14 mg / g.

[0011] In some specific embodiments of the present invention, the raw materials of the composition, by weight, include 10 parts chestnut powder, 5 parts button mushroom concentrate powder, 10 parts L-arabinose, 2 parts sugarcane polyphenols, and 2 parts nutmeg extract.

[0012] In some specific embodiments of the present invention, the raw materials of the composition, by weight, include 5 parts chestnut powder, 2 parts button mushroom concentrate powder, 5 parts L-arabinose, 0.8 parts sugarcane polyphenols, and 1 part nutmeg extract.

[0013] In some specific embodiments of the present invention, the raw materials of the composition, by weight, include 15 parts chestnut powder, 10 parts button mushroom concentrate powder, 15 parts L-arabinose, 5 parts sugarcane polyphenols, and 5 parts nutmeg extract.

[0014] In some specific embodiments of the present invention, the method for preparing chestnut powder includes the following steps: (1) Soak shelled chestnuts in water to obtain an extract; (2) Pass the extract through a ceramic membrane to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane to obtain filtrate 2; (4) Concentrate and dry the filtrate 2 to obtain the final product.

[0015] In some specific embodiments of the present invention, the extraction temperature in step (1) is 80-100°C and the extraction time is 1-3 hours; In some specific embodiments of the present invention, the mass ratio of shelled chestnuts to water in the hot water extraction in step (1) is 1:10-25, preferably 1:10, 1:12, 1:15, 1:16, 1:18, 1:20, 1:22, 1:24 or 1:25.

[0016] In some specific embodiments of the present invention, the number of extractions in step (1) is 1-3 times, preferably 1 time, 2 times, or 3 times.

[0017] In some specific embodiments of the present invention, the pore size of the ceramic membrane in step (2) is 300-500 nm.

[0018] In some specific embodiments of the present invention, the molecular weight cutoff of the ultrafiltration membrane in step (3) is 5-50 kDa.

[0019] In some specific embodiments of the present invention, the concentration in step (4) is to concentrate to a solid content of 20-30%.

[0020] The present invention provides a method for preparing the composition, comprising mixing the raw materials uniformly.

[0021] In a second aspect, the present invention provides a compressed candy comprising, by weight, 25-50 parts of the above composition, 0.1-2 parts of lubricant, 25-75 parts of filler, and 1-10 parts of flavoring agent.

[0022] Preferably, the filler is a mixture of polydextrose, isomaltitol and resistant dextrin in a mass ratio of 1-2:1-5:0.1-1.

[0023] Preferably, the lubricant is magnesium stearate.

[0024] Preferably, the flavoring agent is one or more of sweeteners, acidulants, and food flavorings.

[0025] Thirdly, the present invention provides a method for preparing the above-mentioned compressed candy, comprising the following steps: (1) Pass all raw materials through a 20-40 mesh sieve, and stir each raw material in the composition in a three-dimensional mixer until they are evenly mixed; (2) Then add filler, some lubricant and flavoring agent, mix and stir to obtain a mixture; (3) Granulate the mixture using a double-roll dry granulator and sieve to obtain granules; (4) Mix the granules and the remaining lubricant, and compress them into tablets using a rotary tablet press to obtain compressed candy.

[0026] Preferably, the portion of lubricant mentioned in step (2) is 50-80% of the total mass of the lubricant.

[0027] Preferably, in step (3), the feeding speed is 18-21 r / min, the rotation speed of the tableting roller is 1.0-2.0 r / min, and the mesh size used for sieving is 15-20 mesh.

[0028] Preferably, the hardness of the compressed candy in step (4) is 15-20 kg.

[0029] The processes and parameters not mentioned above can all be achieved using conventional techniques in this field.

[0030] Fourthly, the present invention provides the use of the above-described composition or the above-described compressed candy or the compressed candy prepared by the above-described preparation method in the preparation of products that help inhibit the absorption of sugar and fat, or help control body fat, or help maintain healthy triglyceride levels.

[0031] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The core active ingredients of this invention have been rigorously screened and scientifically formulated, retaining only five key raw materials: chestnut powder, button mushroom concentrate, L-arabinose, sugarcane polyphenols, and nutmeg extract, thus maximizing the simplification of the formula while ensuring efficacy. The composition of this invention can significantly improve the triglyceride content in zebrafish, and there is a significant synergistic effect between chestnut powder, button mushroom concentrate, and nutmeg extract.

[0032] This invention, through research, found that combining chestnut powder, button mushroom concentrate, L-arabinose, sugarcane polyphenols, and nutmeg extract significantly inhibits the absorption of sugar and fat. Among these, chestnut powder, button mushroom concentrate, and nutmeg extract exhibit a significant synergistic fat-reducing effect.

[0033] Chestnut powder contains polyphenols that inhibit α-amylase activity, delaying the breakdown of starch into glucose and reducing postprandial blood sugar fluctuations. It is also rich in resistant starch and dietary fiber, which can physically encapsulate and block intestinal digestive enzymes from contacting food sugars and lipids, and adsorb free oils. Mushroom polysaccharides in concentrated button mushroom powder adsorb dietary fat, and its chitin and natural enzyme inhibitors can directly inhibit amylase and pancreatic lipase activity, blocking the breakdown of carbohydrates and fats. L-arabinose specifically blocks sucrase, preventing the conversion of sucrose into glucose and fructose, and inhibiting insulin fluctuations. Sugarcane polyphenols provide triple regulation, inhibiting α-glucosidase and lipase activity, interfering with glucose transport, and activating the AMPK pathway to improve metabolic efficiency. Nutmeg extract downregulates the expression of fat synthesis genes and promotes cholesterol excretion. The five ingredients are scientifically formulated and work synergistically to cover the entire process from intake to cellular metabolism. Chestnut powder and button mushrooms reduce substrate in the early stages of digestion, L-arabinose and sugarcane polyphenols block absorption in the small intestine, and sugarcane polyphenols and nutmeg regulate metabolism in the liver. Together, they reduce blood sugar spikes and fat absorption rates, and promote fat oxidation to achieve efficient fat reduction.

[0034] (2) The product prepared by this invention is in the form of compressed candy, which does not require brewing, is convenient to carry and take, and is more likely to be adhered to by consumers, thus improving intervention compliance.

[0035] (3) In the raw materials of this invention, sugarcane polyphenols are heat-sensitive and moisture-sensitive components. Chestnut powder and button mushroom powder have poor flowability and strong hygroscopicity. Therefore, wet granulation (involving water and heating) and direct compression of ordinary powders (insufficient flowability) both have shortcomings. This invention uses dry granulation combined with compression, which is water-free and high-temperature-free throughout the process. It can effectively protect the heat-sensitive and moisture-sensitive active ingredients, and solve the core problems of poor powder flowability and easy moisture absorption and clumping. Through the exploration of excipients and processes, the particle yield, tableting and disintegration time of the compressed candy are optimized. Detailed Implementation

[0036] The present invention will be further described below with reference to specific embodiments. The following raw materials are either self-made or commercially available.

[0037] The concentrated powder of button mushrooms was prepared in-house using the following method: S100. Weigh 500g of fresh button mushroom slices, add 3000mL of deionized water, place in a microwave reaction vessel, microwave at 90℃ for 2h for the first step, microwave at 120℃ for 3h for the second step, add sodium hydroxide to adjust the pH to 10, and obtain the first mixture. S200. After the first mixture cools, it is transferred to an ultrasonic device and ultrasonically treated at 600W for 2 hours. Hydrochloric acid is added to adjust the pH value to 4.0. The pulse time is 3:1 to obtain the second mixture. S300, centrifuge the second mixture at 4000 r / min for 15 minutes, collect the supernatant and filter it to obtain the first filtrate; S410. Add potassium hydroxide dropwise to the first filtrate to adjust the pH to 7, stir for 45 minutes, and let stand for 1.5 hours. The precipitate was obtained; S420. The precipitate is placed in a dialysis bag with a molecular weight cutoff of 3000 Da and dialyzed for 18 hours, with the water changed 4 times during the dialysis process to obtain the post-dialysis solution. S430. The dialyzed solution is concentrated at 50℃ and -0.07MPa to reduce the volume of the dialyzed solution to 1 / 8 of the original volume, and then freeze-dried to obtain concentrated powder of button mushroom (button mushroom extract). The polysaccharide content is >95% and the β-glucan content is >15%. The supplier of L-arabinose is Yucheng Yongye Commerce and Trade Co., Ltd.

[0038] The supplier of sugarcane polyphenols is Shanghai Jieyou Biotechnology Co., Ltd., model TPMC-HZHM-104756SD, and the total polyphenol content was tested to be >14mg / g.

[0039] The supplier of nutmeg extract is Shaanxi Huike Plant Development Co., Ltd., and the product specification is 10:1.

[0040] The chestnut powder was developed in-house; the specific process can be found in the various examples.

[0041] The formulation composition of Example 1 is shown in Table 1 below.

[0042] Table 1

[0043] Example 1 This embodiment provides a composition that helps inhibit the absorption of starch and sugar. By weight, the raw materials are 10 parts chestnut powder, 5 parts button mushroom concentrate powder, 10 parts L-arabinose, 2 parts sugarcane polyphenols, and 2 parts nutmeg extract.

[0044] The preparation process of chestnut flour is as follows: (1) Add 15 times the amount of water to the shelled chestnuts and soak them at 90°C for 2 hours. Filter to obtain the extract. (2) Pass the extract through a ceramic membrane with a pore size of 400 nm to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane with a molecular weight cutoff of 20 kDa to obtain filtrate 2; (4) Concentrate, dry, pulverize, and pass through a 60-mesh sieve to obtain the final product.

[0045] This embodiment provides a method for preparing a composition that helps inhibit the absorption of starch and sugar, the steps of which are to mix the above raw materials evenly.

[0046] Example 2 This embodiment provides a composition that helps inhibit the absorption of starch and sugar. By weight, the raw materials are 5 parts chestnut powder, 2 parts button mushroom concentrate powder, 5 parts L-arabinose, 0.8 parts sugarcane polyphenols, and 1 part nutmeg extract.

[0047] The preparation process of chestnut flour is as follows: (1) Add 15 times the amount of water to the shelled chestnuts and soak them at 80°C for 3 hours. Filter to obtain the extract. (2) Pass the extract through a ceramic membrane with a pore size of 500 nm to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane with a molecular weight cutoff of 10 kDa to obtain filtrate 2; (4) Concentrate, dry, pulverize, and pass through a 60-mesh sieve to obtain the final product.

[0048] This embodiment provides a method for preparing a composition that helps inhibit the absorption of starch and sugar, the steps of which are to mix the above raw materials evenly.

[0049] Example 3 This embodiment provides a composition that helps inhibit the absorption of starch and sugar. By weight, the raw materials are 15 parts chestnut powder, 10 parts button mushroom concentrate powder, 15 parts L-arabinose, 5 parts sugarcane polyphenols, and 5 parts nutmeg extract.

[0050] The preparation process of chestnut flour is as follows: (1) Add 15 times the amount of water to the shelled chestnuts and soak them at 95°C for 1 hour. Filter to obtain the extract. (2) Pass the extract through a ceramic membrane with a pore size of 300 nm to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane with a molecular weight cutoff of 40 kDa to obtain filtrate 2; (4) Concentrate, dry, pulverize, and pass through a 60-mesh sieve to obtain the final product.

[0051] This embodiment provides a method for preparing a composition that helps inhibit the absorption of starch and sugar, the steps of which are to mix the above raw materials evenly.

[0052] Example 4 This embodiment provides a compressed candy, which, by weight, consists of 25 parts of the composition of Example 1, 0.1 parts of lubricant, 25 parts of filler, and 3 parts of flavoring agent.

[0053] The filler is a mixture of polydextrose, isomaltitol and resistant dextrin in a mass ratio of 1:1:0.1; The lubricant is magnesium stearate; The flavoring agent is DL-malic acid, sucralose and strawberry flavor in a mass ratio of 80:1:50.

[0054] Method for preparing compressed candy: (1) Pass all raw materials through a 40-mesh sieve, and stir each raw material in the composition in a three-dimensional mixer until they are evenly mixed; (2) Then add filler, some lubricant and flavoring agent and continue stirring until the mixture is uniform; (3) The mixture is compressed into tablets using a double-roll dry granulator and then sieved to obtain granules; (4) Mix the granules and the remaining lubricant, and compress them using a rotary tablet press to obtain compressed candy with a friability of <1% and a hardness of 16kg.

[0055] The portion of lubricant mentioned in step (2) constitutes 60% of the total mass of the lubricant; In step (3), the feeding speed is 19 r / min, the rotation speed of the tableting roller is 1.5 r / min, and the mesh size used for sieving is 18 mesh.

[0056] Example 5 This embodiment provides a compressed candy, which, by weight, consists of 50 parts of the composition of Example 3, 2 parts of lubricant, 75 parts of filler, and 10 parts of flavoring agent.

[0057] The filler is a mixture of polydextrose, isomaltitol and resistant dextrin in a mass ratio of 2:5:1; The lubricant is magnesium stearate; The flavoring agent is DL-malic acid, sucralose and cranberry flavor in a mass ratio of 80:1:50.

[0058] Method for preparing compressed candy: (1) Pass all raw materials through a 40-mesh sieve, and stir each raw material in the composition in a three-dimensional mixer until they are evenly mixed; (2) Then add filler, some lubricant and flavoring agent and continue stirring until the mixture is uniform; (3) The mixture is compressed into tablets using a double-roll dry granulator and then sieved to obtain granules; (4) Mix the granules and the remaining lubricant, and use a rotary tablet press to compress the tablets by adjusting the pressure of the tablet press to obtain compressed candy.

[0059] The portion of lubricant mentioned in step (2) constitutes 80% of the total mass of the lubricant; In step (3), the feeding speed is 21 r / min, the rotation speed of the tableting roller is 1.8 r / min, and the mesh size used for sieving is 18 mesh; In step (4), the hardness of the compressed candy is 16 kg.

[0060] Comparative Example 1 The only difference between this comparative example and Example 1 is the raw materials. See Table 1 for details.

[0061] The comparative composition is prepared by mixing the raw materials evenly.

[0062] Comparative Example 2 The only difference between this comparative example and Example 1 is the raw materials. See Table 1 below for details.

[0063] The comparative composition is prepared by mixing the raw materials evenly.

[0064] Comparative Example 3 The only difference between this comparative example and Example 1 is the raw materials. See Table 1 below for details.

[0065] The comparative composition is prepared by mixing the raw materials evenly.

[0066] Comparative Example 4 The only difference between this comparative example and Example 1 is the raw materials. See Table 1 below for details.

[0067] The comparative composition is prepared by mixing the raw materials evenly.

[0068] Comparative Example 5 The only difference between this comparative example and Example 1 is the chestnut powder preparation process. Details are as follows: Chestnut flour preparation process: (1) Add 15 times the amount of water to the shelled chestnuts and soak them at 70°C for 2 hours. Filter to obtain the extract. (2) Pass the extract through a ceramic membrane with a pore size of 400 nm to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane with a molecular weight cutoff of 20 kDa to obtain filtrate 2; (4) Concentrate, dry, pulverize, and pass through a 60-mesh sieve to obtain the final product.

[0069] The comparative composition is prepared by mixing the raw materials evenly.

[0070] Comparative Example 6 The difference between this comparative example and Example 1 lies in the preparation process of the chestnut powder. The preparation process of the chestnut powder is as follows: (1) Add 15 times the amount of water to the shelled chestnuts and soak them at 90°C for 2 hours. Filter to obtain the extract. (2) Pass the extract through a ceramic membrane with a pore size of 1000 nm to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane with a molecular weight cutoff of 20 kDa to obtain filtrate 2; (4) Concentrate, dry, pulverize, and pass through a 60-mesh sieve to obtain the final product.

[0071] The comparative example composition is prepared by mixing the above raw materials evenly.

[0072] Comparative Example 7 The only difference between this comparative example and Example 4 is the filler; specifically, isomaltitol is replaced with lactose.

[0073] Comparative Example 8 The only difference between this comparative example and Example 4 is the filler; specifically, isomaltitol is replaced with maltodextrin.

[0074] Comparative Example 9 The only difference between this comparative example and Example 4 is the filler; specifically, polydextrose is replaced with pregelatinized starch.

[0075] Comparative Example 10 The only difference between this comparative example and Example 4 is the filler ratio; the mass ratio of polydextrose, isomaltitol, and resistant dextrin is 5:1:2.

[0076] Experiment 1: Using zebrafish as a model organism, the effects of the combined composition on inhibiting fat absorption were compared.

[0077] 1 detection indicators The relative content of triglycerides in zebrafish.

[0078] 2. Reagents, Consumables and Instruments Reagents and consumables: Sodium chloride, potassium chloride, disodium hydrogen phosphate, potassium dihydrogen phosphate, orlistat, triglyceride (TG) kit (GPO-PAP dual-reagent microplate method), egg yolk powder, glass grinding rod, EP tube, pipette, pipette tip, 6-well culture plate, 96-well plate, centrifuge tube.

[0079] Instruments: Biochemical incubator (HT-250H-T, Huante Biotechnology, China), electronic balance (0.1 g / L, METTLER, Switzerland), six-well culture plate (corning, USA), stereo microscope (MZ62, Mshot, China), microplate reader 3 Operating Steps 3.1 Preparation of Zebrafish Normally developed zebrafish embryos at 5 hpf were randomly selected and placed into six-well culture plates, 30 embryos per well. The standard dilution water of the six-well plate was removed without harming the embryos.

[0080] 3.2 Reagent Preparation PBS buffer (pH 7.3): Weigh 8006 mg sodium chloride, 201 mg potassium chloride, 272 mg potassium dihydrogen phosphate, and 1135.63 mg disodium hydrogen phosphate, and dissolve in 1000 ml of pure water.

[0081] Egg yolk powder solution: Dissolve 50mg in 50mL.

[0082] 3.3 Administration of medication to juvenile fish The blank group and the model group were each added with 3 mL of fish farming water. The sample groups were divided into positive control group, Example 1-Example 3 group, and Comparative Example 1-Comparative Example 6 group. The positive control group was added with 3 mL of solution containing orlistat 30 μg / mL (solvent water). The other sample groups were added with 3 mL of the corresponding group's prepared composition solution 3 mg / mL (solvent water). The culture plate was covered with the panel and wrapped with aluminum foil. The plates were incubated in a (28.5±1)℃ biochemical incubator in the dark for 1 hour. 3.4 Establishing a high-fat model Except for the blank group, for each group, the solution before aspirating was added to each well, followed by the addition of 1 mg / mL of egg yolk powder solution. The culture plate was then covered with the plate and wrapped with aluminum foil. The plates were incubated in a biochemical incubator at (28.5±1)℃ in the dark for 24 hours.

[0083] 3.5 Sample Homogenization Take 20 zebrafish from each well and place them in an EP tube. Wash the zebrafish once with PBS, and after completely drying them, add 50 μL of PBS. Freeze the sample at -20°C for 10 minutes. After removing it, use a glass grinding rod to completely crush the sample until there are no obvious solids.

[0084] Place in a centrifuge at 3000g for 10 minutes.

[0085] 3.6 Staining reaction Take out reagent A, reagent B and standard solution from the kit (GPO-PAP dual reagent microplate method) and add them according to the proportions in Table 2.

[0086] Table 2

[0087] 3.7 Detecting absorbance Mix thoroughly, incubate in a 37°C water bath for 10 min, transfer 260 μL to a 96-well plate, set up one replicate well, use a microplate reader at 500-520 nm, zero the blank, and read the absorbance of the standard well and each test well.

[0088] TG (mmol / g) = (Absorbance of test tube - Absorbance of blank) 1.7 mmol / L / (standard tube absorbance - blank absorbance).

[0089] 4. Analysis of Experimental Results Inhibits fat absorption Under the experimental conditions described herein, the composition prepared according to this invention has the effect of inhibiting egg yolk powder-induced fat increase and reducing triglycerides. See Table 3 for details.

[0090] Table 3

[0091] Note: Compared with the model group. p < 0.05; p < 0.01; p < 0.001. Compared with Example 1 group, # p < 0.05; ## p < 0.01.

[0092] The results showed that, under the experimental conditions, all embodiments and comparative examples of the present invention could reduce the triglyceride content in zebrafish to varying degrees, with Examples 1-3 showing better results than Comparative Examples 1-6. As can be seen from Example 1 and Comparative Examples 1-4, reducing any one of the raw materials—chestnut flour, button mushroom concentrate, or nutmeg extract—resulted in a composition that reduced the triglyceride levels in zebrafish to varying degrees. p < 0.05. The difference between Comparative Examples 5-6 and Example 1 lies in the different preparation processes of the chestnut powder, specifically the extraction temperature or the pore size of the ceramic membrane used for filtration. Experiments show that the triglyceride content in the zebrafish from Comparative Examples 5-6 is higher than that from Example 1. p < 0.05.

[0093] Experiment 2: Detection of the inhibition rate of amylase and glucosidase in the composite material 1. Reagents, consumables and instruments Reagents and consumables: microplate reader, constant temperature water bath, pipettes (100μL, 1000μL, 5mL), cuvettes / 96-well plates, 2mL EP tubes, α-amylase (Shanghai Yuanye) (human saliva, porcine pancreas), soluble starch, potassium iodide-iodine mixed solution, dilute hydrochloric acid, disodium hydrogen phosphate, potassium dihydrogen phosphate, 4-nitrobenzene-α-D-glucopyranoside, sodium carbonate, glucosidase (Shanghai Yuanye).

[0094] 2. Operating Steps 2.1 Phosphate buffer (pH 6.0) Weigh 4.523g of disodium hydrogen phosphate (Na2HPO4•12H2O) and 0.807g of citric acid (C6H8O7•H2O), dissolve in water and bring the volume to 100mL. Use after calibrating the pH meter.

[0095] 2.2 Soluble starch solution (2 mg / mL) Weigh 0.200 g (accurate to 0.001 g) of soluble starch (on an oven-dry basis) into a beaker, mix with a small amount of water to form a slurry, and slowly add it to 70 mL of boiling water while stirring. Then rinse the beaker containing the starch with water several times, pour the washings into the slurry, stir and heat until completely transparent, and after cooling, make up to 100 mL. Prepare the solution immediately before use.

[0096] 2.3 Preparation of α-amylase solution (5 units / mL) Based on the activity value indicated on the label of porcine pancreatic amylase, accurately weigh the amylase and add distilled water to prepare a 5u / mL solution, then shake well for later use.

[0097] 2.4 Preparation of the test solution a. Preparation of the test solution: Accurately weigh 0.01 g of each test substance (the combination of Examples 1-5 or Comparative Examples 1-5) into a small cup, add 10 mL of water to dissolve it completely, let it stand for 30 min, and take the supernatant as the test solution.

[0098] b. Preparation of test sample and amylase conjugation solution: Accurately measure 0.5 mL of test sample and 0.5 mL of amylase solution, preheat in a 37°C water bath for 8 minutes, and add the solution precisely at the last minute.

[0099] 2.5 Iodine solution Weigh 1.10g of iodine and 2.20g of potassium iodide. Dissolve the iodine completely in a small amount of water, and bring the volume to 50mL. Store in a brown bottle for later use. Take 0.20mL of the above solution, add 2.0g of potassium iodide, dissolve in water, and bring the volume to 50mL. Store in the dark.

[0100] 2.6 Sample Determination According to Table 4, add each solution to a 2 mL test tube, mix well, and react the sample tubes accurately in a 37℃ water bath for 5 min; add 0.5 mL of 0.1 mol / L dilute hydrochloric acid to terminate the reaction; add 1 mL of dilute iodine solution to each of the above solutions, and shake well; add 150 μL of each solution to a 96-well plate, set up 3 replicates for each group, measure the absorbance at a wavelength of 660 nm, and record the data.

[0101] Table 4. Volume of each solution added during the enzyme activity inhibition activity test (unit: mL)

[0102] 2.7 Data Analysis The formula for calculating the α-amylase inhibition rate is as follows: α-Amylase inhibition rate (%) = 1 - [(A 空白对照 -A 底物空白 )-(A 样品 -A 底物空白 ) / (A 空白对照 -A 底物空白 )] × 100% In the formula: A 空白对照 The absorbance was measured for the negative control group, A. 底物空白 The absorbance of the substrate blank group was measured, A 样品 The absorbance of the sample group was measured.

[0103] The IC50 value was then determined from the inhibition rates of samples at different concentrations.

[0104] 2.8 Prepare 0.2M PBS buffer (pH 6.8) Weigh 12.24g of Na2HPO4 and 13.93g of KH2PO4, dissolve them in 1000ml of pure water, and then adjust the pH to 6.8 with HCl or NaOH to obtain 0.2M PBS buffer (pH 6.8).

[0105] 2.9 Preparation of substrate (PNPG) Weigh 45 mg of PNPG and dissolve it in 15 mL of pure water to obtain a 10 mM 4-nitrobenzene-α-D-glucopyranoside solution. Dilute the solution 4 times to prepare a 0.75 mg / mL solution.

[0106] 2.10 Preparation of the reaction termination solution Weigh 2.12g of sodium carbonate and dissolve it in pure water, then dilute to 100mL to obtain a 0.2M sodium carbonate solution.

[0107] 2.11 Preparation of enzyme solution α-Glucosidase solution (0.2 U / mL): Weigh a certain amount of α-glucosidase, dissolve it by shaking in 0.2M PBS buffer to obtain 100 U / mL α-glucosidase, and store it at -20℃ for later use. Prepare 100 U / mL α-glucosidase solution with 0.2M PBS and store at 4℃. Dilute with 0.2M PBS buffer to obtain α-glucosidase (0.2 U / mL).

[0108] 2.12 Sample Determination a. According to Table 5, add each solution to a 2mL centrifuge tube, mix well, and place the sample tube in a 37℃ water bath for 15 minutes to react accurately. b. Add PNPG and continue the reaction for 20 minutes, then add sodium carbonate to terminate the reaction; c. Pipette 150 μL of each solution into a 96-well plate, set up 3 replicates for each group, measure the absorbance at a wavelength of 405 nm, and record the data.

[0109] Table 5. Volume of each solution added during the enzyme activity inhibition activity test (unit: mL)

[0110] 2.13 Data Analysis Formula for calculating enzyme activity inhibition: α-glucosidase inhibition rate (%) = [(A 阴性 -A 空白 )-(A 样品 -A 样空 ) / (A 阴性 -A 空白 )] × 100%.

[0111] In the formula: A 阴性 The absorbance was measured for the negative control group, A. 空白 The absorbance was measured for the blank control group, A样品 The absorbance of the sample group was measured, A 样空 The absorbance was measured for the blank sample group.

[0112] 3. Analysis of Experimental Results The inhibitory activity of the compositions prepared in each example and comparative example against amylase and α-glucosidase is shown in Table 6 below, and the results are summarized as IC50 values.

[0113] Table 6

[0114] The results showed that, under the experimental conditions, all embodiments and comparative examples of the present invention exhibited varying degrees of amylase and glucosidase inhibitory activity, with Examples 1-3 showing better results than Comparative Examples 1-6. As can be seen from Examples 1 and Comparative Examples 1-4, reducing any one of the raw materials—chestnut flour, button mushroom concentrate, or nutmeg extract—increased the concentrations of amylase and glucosidase inhibitory activities in the composition to varying degrees. The difference between Comparative Examples 5-6 and Example 1 lay in the different preparation processes of the chestnut flour, specifically the extraction temperature or the pore size of the ceramic membrane used for filtration. This resulted in incomplete extraction or higher total sugar content and a less desirable composition of active ingredients. Experiments showed that the concentrations of amylase and glucosidase inhibitory activities in these examples were significantly higher than those in Example 1. This indicates that, under the experimental conditions, the in vitro enzyme activity inhibition experiment demonstrates that the product of the present invention exhibits superior enzyme activity inhibition and sugar inhibition effects compared to compositions using other formulations and preparation processes.

[0115] Experiment 3: Pharmacodynamic experiment of the composition of the present invention on obese rats. Experimental Methods: An obesity prevention model was used. Male SD rats weighing 100±10g were randomly divided into 12 groups: a blank control group, a model group, a positive control group (orlistat capsules, 0.12 g, produced by Chongqing Huasen Pharmaceutical Co., Ltd.), Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, and Comparative Example 6 group, with 10 rats in each group. The blank control group was given a commercially available basal diet, while the other groups were fed an equal amount of high-fat diet (composed of 75% basal diet, 15% lard, 2% cholesterol, 0.5% sodium cholate, and 7.5% egg yolk). Simultaneously, except for the blank control group and the model group, the rats in Example 1-Example 3 and Comparative Example 1-Comparative Example 6 groups were administered the corresponding composition at 50mg / kg via gavage once daily. The positive control group was administered orlistat suspension via gavage (prepared as follows: dissolved in 0.5% sodium carboxymethyl cellulose solution to a concentration of 3g / L before use). -1 The gavage solution was administered at a dose of 60 mg / kg. -1 ·d -1The control group and the model group were administered the same dose of physiological saline by gavage. The body weight and food intake of the experimental rats were measured weekly for 4 consecutive weeks. At the end of the experiment, the body weight was measured, and body fat (testicular and perirenal fat pads) was removed by laparotomy and weighed. The fat / body ratio was calculated.

[0116] Experimental results (1) General morphological observation: During the experiment, the rats in each group had white and shiny fur. No abnormal behavior was observed in the animals. They drank water and ate normally on a daily basis. No loose stools or diarrhea were observed, and there were no deaths.

[0117] (2) Animal weight gain Experimental results: Measurement data are expressed as mean and standard deviation, and statistical analysis was performed using SPPSS 13.0.

[0118] The results are shown in Table 7.

[0119] Table 7

[0120] Note: Compared with the high-fat model group. p < 0.05; p < 0.01. Compared with Example 1 group, # p < 0.05.

[0121] As shown in Table 7, at the end of the experiment, compared with the blank group, the rats in the model group had a significant increase in body weight. The rats in the positive group, Examples 1-3, Comparative Example 1, and Comparative Example 3-5 had significantly lower body weights than the rats in the model control group, and the differences were statistically significant. p < 0.05; p < 0.01). In Comparative Examples 1-4, compared to Example 1, reducing any one of the ingredients—chestnut powder, button mushroom concentrate, or nutmeg extract—significantly increased the body weight of the rats in their respective groups compared to Example 1. Comparative Examples 5-6 differed from Example 1 in the preparation process of the chestnut powder, specifically in the extraction temperature or the pore size of the ceramic membrane used for filtration. Although the body weight of the rats in their respective groups was lower than the model group, it was still significantly different from that of Example 1. # p < 0.05).

[0122] Experiment 4: Investigation of Tablet Manufacturing Process This invention further investigated the excipients for compressed candies, examining the dry granulation process before rotary tableting of Comparative Examples 7-10 and Examples 4-5. The effects of different excipients on roller sticking and granule formation rate are shown in Table 8. The dry granulator was manufactured by FREUND Corporation.

[0123] The mass of the granules obtained by dry granulation is denoted as m1, the total mixture is denoted as m2, and the granulation rate % = m1 / m2 × 100%. The effects of different formulations on the process and granule properties are shown in Table 8 below.

[0124] Table 8. Effects of different formulations on the process.

[0125] The results show that the present invention has screened fillers, and during the dry granulation process, the tablet hardness is moderate, the tablets are in continuous strip shape, and the prepared granules have a high one-time forming rate.

[0126] Comparative Examples 7-9 used different fillers, and also tried other excipients such as microcrystalline cellulose, dextrin, and polydextrose. Ultimately, the dry granulation process and the resulting granules were not as good as those in Examples 4-5 of this invention. Either the tablets were discontinuous with more fine powder, or the tablets had black strips in the middle, resulting in a low granule formation rate. Comparative Example 10 used an unsuitable filler ratio, resulting in poor tablet hardness, discontinuous tableting, and a low granule formation rate. Examples 4-5 of this invention achieved a high primary granule formation rate, and after secondary compression of the mixture, the total granule formation rate was over 95%.

[0127] The compressed candies produced by the above-mentioned dry granulation and rotary tableting process conform to national standard GB 17399-2016 and industry standard SB / T 10347-2017. The tablets are intact, uniform in size, with a friability of <1%, a tablet hardness of 15-17 kg, a loss on drying of <5%, and meet the microbial limits.

[0128] The above detailed description is a specific description of one of the feasible embodiments of the present invention. This embodiment is not intended to limit the patent scope of the present invention. All equivalent implementations or modifications that do not depart from the present invention should be included within the scope of the technical solution of the present invention.

Claims

1. A composition for assisting in the inhibition of sugar and fat absorption, characterized in that, The raw materials of the composition, by weight, include 5-15 parts chestnut powder, 1-10 parts button mushroom concentrate powder, 5-15 parts L-arabinose, 0.5-5 parts sugarcane polyphenols, and 1-5 parts nutmeg extract; the button mushroom concentrate powder has a polysaccharide content >95% and a β-glucan content >15%. The method for preparing the chestnut powder includes the following steps: (1) Soak shelled chestnuts in water to obtain an extract; (2) Pass the extract through a ceramic membrane to obtain filtrate 1; (3) Pass filtrate 1 through an ultrafiltration membrane to obtain filtrate 2; (4) Concentrate and dry the filtrate 2 to obtain the final product; The extraction temperature in step (1) is 80-100℃, and the pore size of the ceramic membrane in step (2) is 300-500nm.

2. The composition according to claim 1, characterized in that, The raw materials of the composition, by weight, include 10-15 parts chestnut powder, 5-10 parts concentrated mushroom powder, 10-15 parts L-arabinose, 2-5 parts sugarcane polyphenols, and 2-5 parts nutmeg extract. And / or, the total polyphenol content in the sugarcane polyphenols is >14 mg / g.

3. The composition according to claim 1, characterized in that, The raw materials of the composition, by weight, include: 10 parts chestnut powder, 5 parts concentrated mushroom powder, 10 parts L-arabinose, 2 parts sugarcane polyphenols, and 2 parts nutmeg extract. Alternatively, 5 parts chestnut powder, 2 parts button mushroom concentrate powder, 5 parts L-arabinose, 0.8 parts sugarcane polyphenols, and 1 part nutmeg extract; Alternatively, 15 parts chestnut powder, 10 parts button mushroom concentrate powder, 15 parts L-arabinose, 5 parts sugarcane polyphenols, and 5 parts nutmeg extract.

4. The composition according to claim 1, characterized in that, The extraction time in step (1) is 1-3 hours; And / or, in step (1), the mass ratio of the shelled chestnuts to water is 1:10-25; And / or, in step (1), the extraction is performed 1-3 times; And / or, in step (3), the molecular weight cutoff of the ultrafiltration membrane is 5-50 kDa; And / or, in step (4), the concentration is to concentrate to a solid content of 20-30%.

5. A compressed candy, characterized in that, The composition comprises, by weight, 25-50 parts of the composition according to any one of claims 1-4, 0.1-2 parts of lubricant, 25-75 parts of filler, and 1-10 parts of flavoring agent.

6. The compressed candy according to claim 5, characterized in that, The filler is a mixture of polydextrose, isomaltitol and resistant dextrin in a mass ratio of 1-2:1-5:0.1-1; And / or, the lubricant is magnesium stearate; And / or, the flavoring agent is one or more of sweeteners, acidulants, and food flavorings.

7. A method for preparing compressed candy according to any one of claims 5-6, characterized in that, Includes the following steps: (1) Pass all raw materials through a 20-40 mesh sieve, and stir the raw materials in the composition in a three-dimensional mixer until they are evenly mixed; (2) Then add filler, some lubricant and flavoring agent, mix and stir to obtain a mixture; (3) Granulate the mixture using a double-roll dry granulator and sieve to obtain granules; (4) Mix the granules and the remaining lubricant, and compress them into tablets using a rotary tablet press to obtain compressed candy.

8. The preparation method according to claim 7, characterized in that, In step (2), the portion of lubricant constitutes 50-80% of the total mass of the lubricant; And / or, in step (3), the feeding speed is 18-21 r / min, the rotation speed of the tableting roller is 1.0-2.0 r / min, and the mesh size used for sieving is 15-20 mesh.

9. The use of the composition according to any one of claims 1-4, or the compressed candy according to any one of claims 5-6, or the compressed candy prepared by the preparation method according to any one of claims 7-8, in the preparation of products that help inhibit the absorption of sugar and fat, or products that help control body fat, or products that help maintain healthy triglyceride levels.

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