A nutritional composition comprising a hypoallergenic food component

Abstract

The present disclosure relates to the technical field of low allergenic food, in particular to a nutritional composition containing low allergenic food components; wherein 100 parts by weight of the nutritional composition contains the following components by weight: 15-30 parts by weight of a compound of whey protein-first plant extract, 0.05-0.5 parts by weight of second plant extract, 40-60 parts by weight of carbohydrate, 15-25 parts by weight of fat component, 0.01-0.5 parts by weight of compound vitamin, 1-4 parts by weight of compound mineral, and 0-2 parts by weight of functional ingredients; the balance is water.

Description

Technical Field

[0001] This disclosure relates to the field of hypoallergenic food technology, specifically to a nutritional composition comprising hypoallergenic food components. Background Technology

[0002] Milk protein is the main protein source in infant formula, but β-lactoglobulin and αs1-casein are major allergens that can induce allergic reactions in infants, limiting the suitable population for regular formula. To reduce allergenicity, current technologies generally employ protease hydrolysis to break down milk proteins into small peptides or amino acids, producing partially hydrolyzed, extensively hydrolyzed, or amino acid-based formula powders. However, the hydrolysis route has significant drawbacks: the bitter peptides produced by hydrolysis result in poor palatability and low infant acceptance; the intact structure of the protein is destroyed, leading to a decline in nutritional quality; and the use of enzyme preparations and enzyme inactivation and separation processes also increase production costs. On the other hand, it is known that plant polyphenols can interact with proteins and affect their allergenicity, but related research has mostly focused on common polyphenols such as tea polyphenols, and the direct addition of polyphenols to dairy systems can easily cause browning, flocculation, and precipitation, making practical application difficult. Summary of the Invention

[0003] The purpose of this disclosure is to provide a nutritional composition containing low-allergenic food ingredients to address the shortcomings of related technologies.

[0004] According to a first aspect of the present disclosure, a nutritional composition comprising a low-allergenic food component is provided, wherein the low-allergenic food component is a complex of whey protein and a first plant extract and a second plant extract; and the nutritional composition further comprises carbohydrates, fat components, vitamins and minerals.

[0005] In one aspect of this disclosure, 100 parts by weight of the nutritional composition comprises the following components in parts by weight: 15-30 parts by weight of a whey protein-first plant extract complex, 0.05-0.5 parts by weight of a second plant extract, 40-60 parts by weight of carbohydrates, 15-25 parts by weight of an oil component, 0.01-0.5 parts by weight of a compound vitamin, 1-4 parts by weight of a compound mineral, and 0-2 parts by weight of a functional ingredient; the balance being water.

[0006] In one aspect of the embodiments of this disclosure, the carbohydrate comprises lactose and galactooligosaccharides; and the carbohydrate further comprises at least one of fructooligosaccharides, maltodextrin, solid corn syrup, solid glucose syrup, trehalose, isomaltooligosaccharides, xylooligosaccharides, raffinose, stachyose, 2'-fucosylated lactose, and polydextrose.

[0007] In one aspect of this disclosure, the oil component comprises 1,3-dioleoyl-2-palmitoylglycerol triglyceride and a compound vegetable oil; the compound vegetable oil is selected from at least two of soybean oil, sunflower seed oil, coconut oil, corn oil, flaxseed oil, perilla seed oil, peony seed oil, maple seed oil, olive oil, camellia oil, rice bran oil, grape seed oil, sea buckthorn seed oil, and evening primrose oil.

[0008] In one aspect of this disclosure, the compound vitamins comprise at least two of vitamin A, vitamin D3, vitamin E, vitamin K1, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, and choline.

[0009] In one aspect of this disclosure, the compound minerals comprise at least two of the following: calcium carbonate, calcium phosphate, potassium chloride, magnesium chloride, ferric pyrophosphate, zinc sulfate, potassium iodide, sodium selenite, sodium citrate, and potassium citrate.

[0010] In one aspect of this disclosure, the functional ingredient comprises at least one of taurine, L-carnitine, nucleotides, lactoferrin, lutein, β-carotene, zeaxanthin, lycopene, and hydrolyzed egg yolk powder.

[0011] In one aspect of this disclosure, the whey protein-first plant extract complex is prepared by the following steps:

[0012] Step 1-a: Preparation of the first plant extract;

[0013] Step 2-a: Add whey protein concentrate or whey protein isolate to deionized water, stir and let stand overnight to obtain a dispersion; place the dispersion in a water bath and heat to 80℃-90℃; keep warm for 10-30 minutes while stirring; adjust the pH to 9.0-9.5 using an alkaline solution.

[0014] Step 3-a: Keeping the temperature and stirring rate of the dispersion constant, add the solution containing the first plant extract dropwise to the dispersion; after the addition is complete, lower the temperature of the water bath to 50℃-55℃, then introduce pure oxygen into the dispersion and stir for 2-6 hours.

[0015] Step 4-a: After stirring, cool the resulting system to room temperature and adjust the pH of the system to 6.6-6.9 using an acidic solution; finally, freeze-dry to obtain the whey protein-first plant extract complex.

[0016] In one aspect of the present disclosure, the first plant extract is selected from at least one of the following: *Vitis dentata* leaf extract, *Vitis thunbergii* leaf extract, *Vitis tangutica* leaf extract, and *Hovenia dulcis* fruit extract.

[0017] In one aspect of this disclosure, the first plant extract is *Vitis pachydon* leaf extract; the *Vitis pachydon* leaf extract is prepared by the following steps:

[0018] Step 1-b: Provide dried Ampelopsis japonica leaves, crush them and sieve them to obtain raw material powder;

[0019] Step 2-b: Add the raw material powder to deionized water at a material-to-liquid ratio of 1:(8-15) (g:mL), heat to 75℃-90℃, and stir for 20-45 minutes; extract 1-2 times and combine the extracts;

[0020] Step 3-b: Filter the obtained extract while hot to remove residue, centrifuge the obtained filtrate and take the supernatant; let the supernatant stand and slowly cool it to 2℃-10℃, and keep it at this temperature for crystallization for 6-24 hours.

[0021] Step 4-b: The obtained solid is collected by vacuum filtration and then freeze-dried to obtain the Viburnum odorata leaf extract.

[0022] In one aspect of the present disclosure, during the preparation of the whey protein-Ampelopsis lanceolata leaf extract complex, the mass ratio of whey protein concentrate or whey protein isolate to Ampelopsis lanceolata leaf extract is selected from (10-50):1; preferably (30-40):1; and more preferably 35:1.

[0023] In one aspect of this disclosure, the second plant extract is selected from at least one of bamboo leaf extract, licorice extract, eucommia leaf extract, amla extract, and mango leaf extract.

[0024] In one aspect of this disclosure, the bamboo leaf extract is prepared by the following steps:

[0025] Step 1-c: Provide dried bamboo leaves, crush them and sieve them to obtain raw material powder; add the raw material powder to deionized water at a material-to-liquid ratio of 1:(10-20) (g:mL) and soak at room temperature for 2-12 hours;

[0026] Step 2-c: Heat to 90℃-98℃, reflux for 2-4 hours, extract 2-3 times, and combine the extracts; filter the obtained extract while hot to remove residue, and obtain the filtrate;

[0027] Step 3-c: Adjust the pH of the filtrate to 4.5-5.5 using glacial acetic acid, add the precipitant, stir for 10-30 minutes, cool to 0-4℃, let stand and age for 12-24 hours, and then filter to obtain the filtrate; the precipitant is selected from at least one of disodium hydrogen phosphate, sodium dihydrogen phosphate, phytic acid, sodium carbonate, sodium bicarbonate, and sodium sulfate;

[0028] Step 4-c: The filtrate obtained in step 3-c is concentrated under reduced pressure at 50℃-60℃ to 1 / 5 to 1 / 10 of its original volume; then it is freeze-dried or spray-dried to obtain the bamboo leaf extract.

[0029] In one aspect of this disclosure, preferably, 100 parts by weight of the nutritional composition comprises the following components in parts by weight:

[0030] 18-22 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.1-0.3 parts by weight of bamboo leaf extract, 45-50 parts by weight of lactose, 3-5 parts by weight of galactooligosaccharides, 1-3 parts by weight of fructooligosaccharides, 5-8 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 15-18 parts by weight of compound vegetable oil, 0.2-0.5 parts by weight of compound vitamins, 2.5-3.5 parts by weight of compound minerals, 0.25-0.75 parts by weight of functional ingredients; balance: water.

[0031] In one aspect of this disclosure, specifically, 100 parts by weight of the nutritional composition comprises the following components in parts by weight:

[0032] 20 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 16 parts by weight of compound vegetable oil, 0.3 parts by weight of compound vitamins, 3 parts by weight of compound minerals, 0.5 parts by weight of functional ingredients; balance: water.

[0033] In one aspect of this disclosure, 16 parts by weight of the compound vegetable oil comprises the following components in parts by weight: 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil, and 1.5 parts by weight of flaxseed oil.

[0034] In one aspect of this disclosure, the compound vitamin, calculated as 300 mg, comprises: 150 mg choline chloride, 100 mg vitamin C, 45 mg vitamin E, and 5 mg niacin.

[0035] In one aspect of the embodiments of this disclosure, 3 parts by weight of the compound minerals comprise the following components by weight: 1.5 parts by weight of calcium carbonate, 1.0 parts by weight of calcium phosphate, 0.25 parts by weight of potassium chloride, 0.2 parts by weight of ferric pyrophosphate, and 0.05 parts by weight of sodium citrate.

[0036] In one aspect of the embodiments of this disclosure, 0.5 parts by weight of the functional ingredient comprises the following components in parts by weight: 0.4 parts by weight of lactoferrin and 0.1 parts by weight of taurine.

[0037] The technical solutions provided by the embodiments of this disclosure may include the following beneficial effects:

[0038] As can be seen from the above embodiments, this disclosure prepares *Ampelopsis grossedentata* leaf extract, and grafts dihydromyricetin from the prepared *Ampelopsis grossedentata* leaf extract onto whey protein molecules; the dihydromyricetin grafted onto the protein molecules spatially covers and masks the antigenic epitopes of β-lactoglobulin, preventing specific IgE antibodies from recognizing and binding, thereby reducing sensitization without destroying the integrity of the protein structure and nutritional quality.

[0039] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit this disclosure. Detailed Implementation

[0040] Exemplary embodiments will now be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this disclosure. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this disclosure as detailed in the appended claims.

[0041] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below in conjunction with embodiments. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. The embodiments described herein are illustrative in nature and are used to provide a basic understanding of this application. The embodiments of this application should not be construed as limiting this application.

[0042] For the sake of brevity, this article only discloses a few specific numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0043] In this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0044] In this description, unless otherwise stated, "above" and "below" include the stated number.

[0045] Unless otherwise stated, the terms used in this disclosure have their common meanings as commonly understood by those skilled in the art. Unless otherwise stated, the values ​​of the parameters mentioned in this disclosure can be measured using various measurement methods commonly used in the art (e.g., they can be tested according to the methods given in the embodiments of this disclosure).

[0046] The term "about" is used to describe and indicate small variations. When used in conjunction with an event or situation, the term may refer to examples in which the event or situation occurred precisely or in examples in which the event or situation occurred very approximately. For example, when used in conjunction with numerical values, the term may refer to a range of variation less than or equal to ±10% of the numerical value, such as less than or equal to ±5%, less than or equal to ±4%, less than or equal to ±3%, less than or equal to ±2%, less than or equal to ±1%, less than or equal to ±0.5%, less than or equal to ±0.1%, or less than or equal to ±0.05%. Additionally, quantities, ratios, and other numerical values ​​are sometimes presented in range format herein. It should be understood that such range format is for convenience and brevity and should be interpreted flexibly to include not only numerical values ​​explicitly specified as range limits but also all individual numerical values ​​or subranges covered within the range, as if each numerical value and subrange were explicitly specified.

[0047] The list of items connected by the terms "at least one of," "at least one of," "at least one of," or other similar terms can mean any combination of the listed items. For example, if items A and B are listed, then the phrase "at least one of A and B" means only A; only B; or A and B. In another instance, if items A, B, and C are listed, then the phrase "at least one of A, B, and C" means only A; or only B; only C; A and B (excluding C); A and C (excluding B); B and C (excluding A); or all of A, B, and C. Item A may contain a single component or multiple components. Item B may contain a single component or multiple components. Item C may contain a single component or multiple components.

[0048] The present disclosure will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present disclosure are obtained through conventional commercial means. Unless otherwise specified, all contents mentioned below are mass contents. Unless otherwise specified, it is understood that the process is carried out at room temperature.

[0049] Example

[0050] Example 1:

[0051] (1) Preparation of Amaryllis leaf extract: Take 100g of dried Amaryllis leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1000mL of deionized water at a material-to-liquid ratio of 1:10, heat to 80℃, stir and extract for 30min, extract twice, and combine the extracts; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15min and take the supernatant; let the supernatant stand and slowly cool to 4℃, keep it warm to crystallize for 12h; collect the obtained solid by vacuum filtration, freeze dry to obtain Amaryllis leaf extract.

[0052] The above steps can be repeated as needed to prepare a sufficient amount of *Ampelopsis grossedentata* leaf extract.

[0053] (2) Preparation of bamboo leaf extract: Take 100g of dried bamboo leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1500mL of deionized water at a material-to-liquid ratio of 1:15 and soak at room temperature for 6h; heat to 95℃ and reflux for 3h, extract twice, combine the extracts, filter while hot to remove residue, and obtain filtrate; adjust the pH of the filtrate to 5.0 with glacial acetic acid, add disodium hydrogen phosphate, stir for 20min and then cool to 4℃, let stand and age for 18h, filter to obtain filtrate; concentrate the obtained filtrate under reduced pressure at 55℃ to 1 / 8 of the original volume, freeze dry to obtain bamboo leaf extract.

[0054] The above steps can be repeated as many times as appropriate to prepare a sufficient amount of bamboo leaf extract.

[0055] (3) Preparation of whey protein-Ampelopsis lanceolata leaf extract complex: 35g of whey protein isolate was added to 500 mL of deionized water, stirred and allowed to stand overnight to obtain a dispersion; the dispersion was placed in a water bath and heated to 85℃, kept at this temperature for 20 min, and stirred; the pH was adjusted to 9.3 using sodium hydroxide solution; while keeping the temperature and stirring rate of the dispersion constant, a solution containing 1g of Ampelopsis lanceolata leaf extract was added dropwise to the dispersion; after the addition was complete, the water bath temperature was lowered to 52℃, pure oxygen was introduced into the dispersion, and stirred for 4 h; after stirring was complete, the resulting system was cooled to room temperature, and the pH was adjusted to 6.8 using citric acid solution; finally, the whey protein-Ampelopsis lanceolata leaf extract complex was obtained by freeze drying.

[0056] (4) Preparation of the nutritional composition: Take 20 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 16 parts by weight of compound vegetable oil (containing 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil and 1.5 parts by weight of flaxseed oil), and 0.3 parts by weight of compound vitamins (containing 50 wt%... Choline chloride, 33.3 wt% vitamin C, 15.0 wt% vitamin E, 1.67 wt% niacin, 3 parts by weight of compound minerals (containing 1.5 parts by weight of calcium carbonate, 1.0 part by weight of calcium phosphate, 0.25 parts by weight of potassium chloride, 0.2 parts by weight of ferric pyrophosphate and 0.05 parts by weight of sodium citrate), and 0.5 parts by weight of functional ingredients (containing 0.4 parts by weight of lactoferrin and 0.1 parts by weight of taurine) are mixed evenly to obtain the nutritional composition of this embodiment.

[0057] Example 2:

[0058] (1) Preparation of Amaranthus dentata leaf extract: Take 100g of dried Amaranthus dentata leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1000mL of deionized water at a material-to-liquid ratio of 1:10, heat to 80℃, stir and extract for 30 min, extract twice, and combine the extracts; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15 min and take the supernatant; freeze-dry the supernatant directly to obtain Amaranthus dentata leaf extract.

[0059] (2) Preparation of bamboo leaf extract: Take 100g of dried bamboo leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1500mL of deionized water at a material-to-liquid ratio of 1:15 and soak at room temperature for 6h; heat to 95℃ and reflux for 3h, extract twice, combine the extracts, filter while hot to remove residue, and obtain filtrate; adjust the pH of the filtrate to 5.0 with glacial acetic acid, add disodium hydrogen phosphate, stir for 20min and then cool to 4℃, let stand and age for 18h, filter to obtain filtrate; concentrate the obtained filtrate under reduced pressure at 55℃ to 1 / 8 of the original volume, freeze dry to obtain bamboo leaf extract.

[0060] (3) Preparation of whey protein-Ampelopsis lanceolata leaf extract complex: 35g of whey protein isolate was added to 500 mL of deionized water, stirred and allowed to stand overnight to obtain a dispersion; the dispersion was placed in a water bath and heated to 85℃, kept at this temperature for 20 min, and stirred; the pH was adjusted to 9.3 using sodium hydroxide solution; while keeping the temperature and stirring rate of the dispersion constant, a solution containing 1g of Ampelopsis lanceolata leaf extract was added dropwise to the dispersion; after the addition was complete, the water bath temperature was lowered to 52℃, pure oxygen was introduced into the dispersion, and stirred for 4 h; after stirring was complete, the resulting system was cooled to room temperature, and the pH was adjusted to 6.8 using citric acid solution; finally, the whey protein-Ampelopsis lanceolata leaf extract complex was obtained by freeze drying.

[0061] (4) Preparation of the nutritional composition: Take 20 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 16 parts by weight of compound vegetable oil (containing 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil and 1.5 parts by weight of flaxseed oil), and 0.3 parts by weight of compound vitamins (containing 50 wt%... Choline chloride, 33.3 wt% vitamin C, 15.0 wt% vitamin E, 1.67 wt% niacin, 3 parts by weight of compound minerals (containing 1.5 parts by weight of calcium carbonate, 1.0 part by weight of calcium phosphate, 0.25 parts by weight of potassium chloride, 0.2 parts by weight of ferric pyrophosphate and 0.05 parts by weight of sodium citrate), and 0.5 parts by weight of functional ingredients (containing 0.4 parts by weight of lactoferrin and 0.1 parts by weight of taurine) are mixed evenly to obtain the nutritional composition of this embodiment.

[0062] The main difference between Example 2 and Example 1 is that Example 2 does not include the cooling crystallization step in the preparation of the Viburnum odorata leaf extract.

[0063] Example 3:

[0064] (1) Preparation of Amaryllis leaf extract: Take 100g of dried Amaryllis leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1000mL of deionized water at a material-to-liquid ratio of 1:10, heat to 80℃, stir and extract for 30min, extract twice, and combine the extracts; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15min and take the supernatant; let the supernatant stand and slowly cool to 4℃, keep it warm to crystallize for 12h; collect the obtained solid by vacuum filtration, freeze dry to obtain Amaryllis leaf extract.

[0065] (2) Preparation of bamboo leaf extract: Take 100g of dried bamboo leaves, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to 1500mL of deionized water at a material-to-liquid ratio of 1:15 and soak at room temperature for 6h; heat to 95℃ and reflux for 3h, extract twice, combine the extracts, filter while hot to remove residue, and obtain filtrate; adjust the pH of the filtrate to 5.0 with glacial acetic acid, add disodium hydrogen phosphate, stir for 20min and then cool to 4℃, let stand and age for 18h, filter to obtain filtrate; concentrate the obtained filtrate under reduced pressure at 55℃ to 1 / 8 of the original volume, freeze dry to obtain bamboo leaf extract.

[0066] (3) Preparation of whey protein-Ampelopsis lanceolata leaf extract complex: 35g of whey protein isolate was added to 500 mL of deionized water, stirred and allowed to stand overnight to obtain a dispersion; the dispersion was placed in a water bath and heated to 85℃, kept at that temperature for 20 min, and stirred; the pH was adjusted to 9.3 using sodium hydroxide solution; while keeping the temperature and stirring rate of the dispersion constant, a solution containing 1g of Ampelopsis lanceolata leaf extract was added dropwise to the dispersion; after the addition was complete, the mixture was stirred for 4 h; after stirring was complete, the resulting system was cooled to room temperature, and the pH was adjusted to 6.8 using citric acid solution; finally, the mixture was freeze-dried to obtain the whey protein-Ampelopsis lanceolata leaf extract complex.

[0067] (4) Preparation of the nutritional composition: Take 20 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 16 parts by weight of compound vegetable oil (containing 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil and 1.5 parts by weight of flaxseed oil), and 0.3 parts by weight of compound vitamins (containing 50 wt%... Choline chloride, 33.3 wt% vitamin C, 15.0 wt% vitamin E, 1.67 wt% niacin, 3 parts by weight of compound minerals (containing 1.5 parts by weight of calcium carbonate, 1.0 part by weight of calcium phosphate, 0.25 parts by weight of potassium chloride, 0.2 parts by weight of ferric pyrophosphate and 0.05 parts by weight of sodium citrate), and 0.5 parts by weight of functional ingredients (containing 0.4 parts by weight of lactoferrin and 0.1 parts by weight of taurine) are mixed evenly to obtain the nutritional composition of this embodiment.

[0068] The main difference between Example 3 and Example 1 is that in Example 3, the process of preparing the whey protein-Ampelopsis japonica leaf extract complex did not involve cooling and introducing pure oxygen.

[0069] Example 4:

[0070] (1) Preparation of the extract of *Vitis pachycephala* leaf: The steps here are the same as in Example 1.

[0071] (2) Preparation of bamboo leaf extract: The steps here are the same as in Example 1.

[0072] (3) Preparation of whey protein-Ampelopsis lanceolata leaf extract complex: 35g of whey protein isolate was added to 500 mL of deionized water, stirred and allowed to stand overnight to obtain a dispersion; the dispersion was placed in a water bath and heated to 85℃, kept at this temperature for 20 min, and stirred; the pH was adjusted to 9.3 using sodium hydroxide solution; while keeping the temperature and stirring rate of the dispersion constant, a solution containing 1g of Ampelopsis lanceolata leaf extract was added dropwise to the dispersion; after the addition was complete, the water bath temperature was lowered to 52℃ and stirred for 4 h; after stirring was complete, the resulting system was cooled to room temperature and the pH was adjusted to 6.8 using citric acid solution; finally, the whey protein-Ampelopsis lanceolata leaf extract complex was obtained by freeze drying.

[0073] (4) Preparation of nutritional composition: The steps here are the same as in Example 1.

[0074] The main difference between Example 4 and Example 1 is that in Example 4, the process of preparing the whey protein-Ampelopsis japonica leaf extract complex did not involve the introduction of pure oxygen.

[0075] Example 5:

[0076] (1) Preparation of grape seed extract: Take 100g of dried grape seeds, crush them and pass them through a 20-mesh sieve to obtain raw material powder; add the raw material powder to an ethanol-water solution (anhydrous ethanol and water are mixed in a volume ratio of 1:15) at a material-to-liquid ratio, heat to 85℃, stir and extract for 45min, extract twice, and combine the extracts; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15min and take the supernatant; freeze-dry the supernatant directly to obtain grape seed extract.

[0077] (2) Preparation of bamboo leaf extract: The steps here are the same as in Example 1.

[0078] (3) Preparation of whey protein-grape seed extract complex: 35g of whey protein isolate was added to 500mL of deionized water, stirred and allowed to stand overnight to obtain a dispersion; the dispersion was placed in a water bath and heated to 85℃, kept at this temperature for 20min, and stirred; the pH was adjusted to 9.3 using sodium hydroxide solution; while keeping the temperature and stirring rate of the dispersion constant, a solution containing 1g of grape seed extract was added dropwise to the dispersion; after the addition was complete, the water bath temperature was lowered to 52℃, pure oxygen was introduced into the dispersion, and stirred for 4h; after stirring was complete, the resulting system was cooled to room temperature, and the pH was adjusted to 6.8 using citric acid solution; finally, the whey protein-grape seed extract complex was obtained by freeze drying.

[0079] (4) Preparation of the nutritional composition: Take 20 parts by weight of whey protein-grape seed extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol, 16 parts by weight of compound vegetable oil (containing 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil and 1.5 parts by weight of flaxseed oil), and 0.3 parts by weight of compound vitamins (containing 50 wt% choline chloride, The nutritional composition of this embodiment is prepared by mixing 33.3 wt% vitamin C, 15.0 wt% vitamin E, 1.67 wt% niacin, 3 parts by weight of compound minerals (containing 1.5 parts by weight calcium carbonate, 1.0 part by weight calcium phosphate, 0.25 parts by weight potassium chloride, 0.2 parts by weight ferric pyrophosphate and 0.05 parts by weight sodium citrate), 0.5 parts by weight of functional ingredients (containing 0.4 parts by weight lactoferrin and 0.1 parts by weight taurine), and the balance water.

[0080] Example 6:

[0081] (1) Preparation of honeysuckle extract: Take 100g of dried honeysuckle, crush it and pass it through a 50-mesh sieve to obtain raw material powder; add the raw material powder to deionized water at a material-to-liquid ratio of 1:15, heat to 80℃, stir and extract for 60min to obtain extract; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15min and take the supernatant; freeze-dry the supernatant directly to obtain honeysuckle extract.

[0082] (2) Preparation of bamboo leaf extract: The steps here are the same as in Example 1.

[0083] (3) Preparation of whey protein-honeysuckle extract complex: The steps here are the same as in Example 1, except that the extract of Ampelopsis japonica leaf is replaced with honeysuckle extract to obtain whey protein-honeysuckle extract complex.

[0084] (4) Preparation of nutritional composition: The steps here are the same as in Example 1.

[0085] Example 7:

[0086] (1) Preparation of green tea extract: Take 100g of dried green tea, crush it and pass it through a 20-mesh sieve to obtain raw material powder; add the raw material powder to an ethanol-water solution (anhydrous ethanol and water are mixed in a volume ratio of 3:1) at a material-to-liquid ratio of 1:10, heat to 85℃, stir and extract for 45min, extract 3 times, and combine the extracts; filter the extract while hot to remove residue, centrifuge the filtrate at 3000r / min for 15min and take the supernatant; freeze-dry the supernatant directly to obtain green tea extract.

[0087] (2) Preparation of bamboo leaf extract: The steps here are the same as in Example 1.

[0088] (3) Preparation of whey protein-green tea extract complex: The steps here are the same as in Example 1, except that the extract of Ampelopsis japonica leaf is replaced with green tea extract to obtain whey protein-green tea extract complex.

[0089] (4) Preparation of nutritional composition: The steps here are the same as in Example 1.

[0090] Comparative Example 1:

[0091] (1) Preparation of bamboo leaf extract: The steps here are the same as in Example 1.

[0092] (2) Preparation of the nutritional composition: Take 20 parts by weight of whey protein isolate, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol, 16 parts by weight of compound vegetable oil (containing 7.5 parts by weight of soybean oil, 7 parts by weight of coconut oil and 1.5 parts by weight of flaxseed oil), and 0.3 parts by weight of compound vitamins (containing 50 wt% choline chloride, The nutritional composition of this comparative proportion is obtained by mixing 33.3 wt% of vitamin C, 15.0 wt% of vitamin E, 1.67 wt% of niacin, 3 parts by weight of compound minerals (containing 1.5 parts by weight of calcium carbonate, 1.0 part by weight of calcium phosphate, 0.25 parts by weight of potassium chloride, 0.2 parts by weight of ferric pyrophosphate and 0.05 parts by weight of sodium citrate), and 0.5 parts by weight of functional ingredients (containing 0.4 parts by weight of lactoferrin and 0.1 parts by weight of taurine) evenly.

[0093] Performance testing:

[0094] Determination of grafting rate of the complex (OPA method): 1. Preparation of OPA reagent: Weigh 40 mg of o-phthalaldehyde (OPA) and dissolve it in 1 mL of methanol. Add 25 mL of 0.1 mol / L borax buffer (pH 9.0), 2.5 mL of 20 wt% sodium dodecyl sulfate (SDS) solution, and 100 μL of β-mercaptoethanol sequentially. Dilute to 50 mL with deionized water and mix well. 2. Using L-lysine as a standard, prepare a series of standard solutions with concentrations ranging from 0.25 to 2.0 mmol / L. Mix 200 μL of each standard solution with 4 mL of OPA reagent, react at 35 °C for 2 min, and measure the absorbance at 340 nm to plot a standard curve. 3. Sample determination: Take the complex samples from Examples 1-7, disperse them in deionized water and dilute to a protein concentration of approximately 2 mg / mL. Mix 200 μL of the sample solution with 4 mL of OPA reagent and measure the absorbance at 340 nm using the same method. Substitute the absorbance into the standard curve to calculate the free amino concentration C1. The blank whey protein isolate was determined using the same method and recorded as C0. Grafting rate = (C0-C1) / C0×100%. The results are shown in Table 1.

[0095] Determination of IgE binding capacity (indirect competitive ELISA method): (1) Sample pretreatment: Take 1g of nutrient composition (Examples 1-7 and Comparative Example 1) and add it to 9mL of deionized water. Stir to restore, centrifuge at 5000r / min for 10min, take the supernatant, and dilute it serially with sample diluent for later use; (2) Coating: Use β-lactoglobulin as the coating antigen, dilute it with coating buffer and add it to the ELISA plate, coat it overnight at 4℃, and wash the plate 3 times; (3) Blocking: Add blocking solution, block at 37℃ for 1h, and wash the plate 3 times; (4) Competitive reaction: Mix the sample diluent with an equal volume of anti-β-lactoglobulin specific IgE antibody solution, pre-incubate at 37℃ for 1h, add it to the ELISA plate, react at 37℃ for 1h, and wash the plate 5 times; (5) Enzyme-labeled secondary antibody reaction: Add horseradish peroxidase-labeled secondary antibody, react at 37℃ for 1h, and wash the plate 5 times; (6) Color development and determination: Add TMB color development solution, develop color at 37℃ in the dark for 15 minutes. min, add stop solution, and measure absorbance at 450 nm; (7) Calculation: with the IgE binding capacity of Comparative Example 1 as 100%, calculate the relative IgE binding rate of each sample = measured value of each sample / measured value of Comparative Example 1 × 100%. The lower the relative IgE binding rate, the lower the sensitization of the sample. The results are shown in Table 1.

[0096] Table 1

[0097] Example Grafting rate (%) Relative IgE binding rate (%) Example 1 33.5 38.2 Example 2 28.7 45.6 Example 3 24.6 52.4 Example 4 19.8 58.7 Example 5 26.4 61.3 Example 6 22.1 66.8 Example 7 30.2 44.5 Comparative Example 1 - 100

[0098] The main allergen in cow's milk is β-lactoglobulin in whey protein, and its allergenicity comes from the antigenic epitopes on the molecular surface that can be recognized by specific IgE antibodies. Example 1: First, the whey protein dispersion was heat-pretreated to moderately expand the globular conformation of β-lactoglobulin, exposing the free thiol groups and lysine ε-amino groups embedded within the molecule, providing accessible sites for the grafting reaction. Subsequently, under alkaline conditions, dihydromyricetin in the *Ampelopsis grossedentata* leaf extract ionized into a phenolate form. Phenate is extremely sensitive to oxygen; the introduced pure oxygen provided sufficient dissolved oxygen to oxidize the pyrogallol structure of the B ring of dihydromyricetin into a quinone intermediate. The quinone intermediate undergoes a nucleophilic addition reaction with the amino and thiol groups of the protein side chain, forming stable CN and CS bonds, thereby grafting dihydromyricetin onto the whey protein molecule. The dihydromyricetin grafted onto the protein molecule spatially covers and masks the antigenic epitopes of β-lactoglobulin, preventing specific IgE antibodies from recognizing and binding to it, thus reducing sensitization without destroying the integrity of the protein structure and nutritional quality. This application differs fundamentally from existing protease hydrolysis routes: hydrolysis routes destroy protein structures to eliminate epitopes, resulting in the formation of bitter peptides and nutrient loss; while this application preserves protein integrity through epitope masking, producing a product without bitterness and with high nutritional value. Specifically, lowering the reaction temperature to 52°C inhibits side reactions such as the self-aggregation of dihydromyricetin and protein thermal aggregation at high temperatures, while introducing pure oxygen compensates for the decrease in oxidation rate after cooling. These two factors synergistically ensure the grafting reaction proceeds efficiently and gently. After the reaction, citric acid is used to adjust the pH, halting quinone formation, terminating the grafting reaction, and returning the system to the stable pH environment of milk proteins.

[0099] As shown in Table 1, the grafting rate of the complex obtained in Example 2 was lower than that in Example 1; the relative IgE binding rate of the nutrient composition in Example 2 was higher than that in Example 1; the only difference between Example 2 and Example 1 was that cooling crystallization was not performed during the preparation of the *Ampelopsis grossedentata* leaf extract; because the un-crystallized extract contained water-soluble sugars, organic acids, and other impurities, the reducing components in the impurities competed with whey protein for quinone intermediates, consuming some effective grafting sites; the cooling crystallization step utilized the characteristic that the solubility of dihydromyricetin in low-temperature water significantly decreased, allowing it to selectively precipitate, increasing the effective content of dihydromyricetin in the extract, thereby reducing the interference of impurities on the grafting reaction, making the grafting reaction more complete and the sensitization epitope masking more thorough. The grafting rate of the complex obtained in Example 3 was significantly lower than that in Example 1; its relative IgE binding rate was significantly higher than that in Example 1; in Example 3, neither the water bath temperature was lowered nor pure oxygen was introduced during the grafting reaction, and the reaction was always carried out at 85°C. Although increasing the temperature accelerates the kinetic rate of the oxidative grafting reaction, the solubility of oxygen in water decreases significantly with increasing temperature. The formation of quinone intermediates is limited due to insufficient oxygen supply, leading to a decrease in grafting rate. Therefore, lowering the reaction temperature and introducing pure oxygen can suppress high-temperature side reactions while ensuring dissolved oxygen supply. The only difference between Example 4 and Example 1 is the absence of pure oxygen. The kinetic rate of the oxidative grafting reaction is slower, and the lack of continuous oxygen supply causes the formation of quinone intermediates to almost stop in the later stages of the reaction, resulting in incomplete grafting. Comparing Examples 3 and 4, it can be seen that Example 4, which lowers the reaction temperature but does not introduce pure oxygen, actually has a lower grafting rate than Example 3, which neither introduces pure oxygen nor lowers the temperature (another important purpose of lowering the temperature is to prevent browning). The performance of Examples 5-7 is also inferior to that of Example 1. This is because: the main active ingredient of grape seed extract is proanthocyanidins, which are condensed tannin compounds with a high degree of polymerization. Their molecular weight is large and their steric hindrance is large, making it difficult for the quinones generated by oxidation to effectively collide with the amino and thiol groups of the protein side chains, thus limiting the grafting efficiency; the main active ingredient of honeysuckle extract is chlorogenic acid, and the caffeoyl part of chlorogenic acid has a catechol structure, which has a lower reaction activity to quinone than the catechol structure; the main active ingredient of green tea extract is epigallocatechin gallate, which also has a catechol structure and has high grafting activity, but it still has a certain gap compared with Example 1. In contrast, dihydromyricetin is a dihydroflavonol compound with a saturated structure at the 2 and 3 positions of the C ring. The grafted product has a light color and good stability. Moreover, the dihydromyricetin content of the *Ampelopsis grossedentata* leaf extract is high after crystallization and purification, and the epitope masking ability of the extract per unit mass is stronger.

[0100] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the disclosure herein. This disclosure is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein.

Claims

1. A nutritional composition comprising low-allergenic food ingredients, characterized in that, The hypoallergenic food component is a complex of whey protein and a first plant extract, and a second plant extract. Furthermore, the nutritional composition also includes carbohydrates, oil components, vitamins, and minerals; the first plant extract is selected from *Avicennia marina* leaf extract; and the second plant extract is selected from bamboo leaf extract.

2. The nutritional composition comprising low-allergenic food components according to claim 1, characterized in that, One hundred parts by weight of the nutritional composition contains the following components in parts by weight: 15-30 parts by weight of whey protein-first plant extract complex, 0.05-0.5 parts by weight of second plant extract, 40-60 parts by weight of carbohydrates, 15-25 parts by weight of fat component, 0.01-0.5 parts by weight of compound vitamins, 1-4 parts by weight of compound minerals and 0-2 parts by weight of functional ingredients; balance being water.

3. The nutritional composition comprising low-allergenic food components according to claim 1 or 2, characterized in that, The whey protein-first plant extract complex was prepared by the following steps: Step 1-a: Preparation of the first plant extract; Step 2-a: Add whey protein concentrate or whey protein isolate to deionized water, stir and let stand overnight to obtain a dispersion; place the dispersion in a water bath and heat to 80℃-90℃; keep warm for 10-30 minutes while stirring; adjust the pH to 9.0-9.5 using an alkaline solution. Step 3-a: Keeping the temperature and stirring rate of the dispersion constant, add the solution containing the first plant extract dropwise to the dispersion; after the addition is complete, lower the temperature of the water bath to 50℃-55℃, then introduce pure oxygen into the dispersion and stir for 2-6 hours. Step 4-a: After stirring, cool the resulting system to room temperature and adjust the pH of the system to 6.6-6.9 using an acidic solution; finally, freeze-dry to obtain the whey protein-first plant extract complex.

4. The nutritional composition comprising low-allergenic food components according to claim 1, characterized in that, The extract of *Agropyron simsii* leaf was prepared by the following steps: Step 1-b: Provide dried Ampelopsis japonica leaves, crush them and sieve them to obtain raw material powder; Step 2-b: Add the raw material powder to deionized water at a material-to-liquid ratio of 1:(8-15), heat to 75℃-90℃, and stir for 20-45 minutes; extract 1-2 times and combine the extracts; Step 3-b: Filter the obtained extract while hot to remove residue, centrifuge the obtained filtrate and take the supernatant; let the supernatant stand and slowly cool it to 2℃-10℃, and keep it at this temperature for crystallization for 6-24 hours. Step 4-b: The obtained solid is collected by vacuum filtration and then freeze-dried to obtain the Viburnum odorata leaf extract.

5. The nutritional composition comprising low-allergenic food components according to claim 1, characterized in that, The bamboo leaf extract was prepared by the following steps: Step 1-c: Provide dried bamboo leaves, crush them and sieve them to obtain raw material powder; add the raw material powder to deionized water at a material-to-liquid ratio of 1:(10-20) and soak at room temperature for 2-12 hours; Step 2-c: Heat to 90℃-98℃, reflux for 2-4 hours, extract 2-3 times, and combine the extracts; filter the obtained extract while hot to remove residue, and obtain the filtrate; Step 3-c: Adjust the pH of the filtrate to 4.5-5.5 using glacial acetic acid, add the precipitant, stir for 10-30 minutes, cool to 0-4℃, let stand and age for 12-24 hours, and then filter to obtain the filtrate; the precipitant is selected from at least one of disodium hydrogen phosphate, sodium dihydrogen phosphate, phytic acid, sodium carbonate, sodium bicarbonate, and sodium sulfate; Step 4-c: The filtrate obtained in step 3-c is concentrated under reduced pressure at 50℃-60℃ to 1 / 5 to 1 / 10 of its original volume; then it is freeze-dried or spray-dried to obtain the bamboo leaf extract.

6. The nutritional composition comprising low-allergenic food components according to any one of claims 1-5, characterized in that, One hundred parts by weight of the nutritional composition contains the following components in parts by weight: 20 parts by weight of whey protein-Ampelopsis japonica leaf extract complex, 0.2 parts by weight of bamboo leaf extract, 46 parts by weight of lactose, 4 parts by weight of galactooligosaccharides, 2 parts by weight of fructooligosaccharides, 6 parts by weight of 1,3-dioleoyl-2-palmitoylglycerol triglyceride, 16 parts by weight of compound vegetable oil, 0.3 parts by weight of compound vitamins, 3 parts by weight of compound minerals, 0.5 parts by weight of functional ingredients; balance: water.