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2 results about "Dietary fat" patented technology
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Fat is a type of nutrient. You need some fat in your diet but not too much. Fats give you energy and help your body absorb vitamins. Dietary fat also plays a major role in your cholesterol levels. But not all fats are the same. These are found in vegetable shortenings, some margarines, crackers, cookies, snack foods,...
Bifidobacterium bifidum bglp1 capable of regulating sugar digestion and high yield of glp-1 and application thereof
The present application relates to the technical field of microorganisms, and particularly relates to a bifidobacterium BGLP1 capable of regulating sugar digestion and high GLP-1 production and application thereof. Bifidobacterium bifidum The bifidobacterium BGLP1 (CGMCC No. 35718) has the abilities of inhibiting alpha-glucosidase and alpha-amylase, stimulating STC-1 cells to secrete GLP-1 and activating the intestinal glucose-lowering pathway, significantly inhibiting pancreatic lipase activity and effectively reducing dietary fat absorption, converting excess sucrose into extracellular polysaccharides to increase the probiotic function, promoting the conversion of white fat into brown fat, and activating macrophages and improving the immune function of the body. In addition, the bifidobacterium BGLP1 has strong intestinal colonization ability, has good tolerance in artificial gastric juice and artificial intestinal juice, and can successfully reach the human intestinal tract.
Owner:XIAMEN YUANZHIDAO BIOTECHNOLOGY CO LTD
Hydrogel microspheres, preparation method therefor, and use thereof
PCT designated stageWO2026066491A1Organic active ingredientsMetabolism disorderPolymer scienceNon-covalent interactions
The present invention belongs to the technical field of hydrogels. Disclosed are hydrogel microspheres, a preparation method therefor, and use thereof. According to the present invention, epigallocatechin gallate and vitamin E are self-assembled into a hydrophobic polyphenol-based micelle, wherein the hydrophobic polyphenol-based micelle, with EGCG as the core, forms a stable structure by means of non-covalent interactions (such as hydrophobic interactions, hydrogen bonding, and π-π stacking), thereby enhancing the stability and functionality of the hydrophobic core. Then, the hydrophobic structure is mixed with hydrophilic sodium alginate to form a gel, ultimately resulting in hydrogel microspheres with a unique amphiphilic heterogeneous structure. The hydrogel microspheres can exist stably in an aqueous environment, and actively capture dietary fats, thereby improving the ability to capture dietary fats, and improving the stability of the hydrogel microspheres in the gastrointestinal tract.
Owner:SUZHOU BANGJIA MEDICAL CO LTD