5 results about "Gastric digestion" patented technology

The application discloses a probiotic directional embedding freeze-dried milk tea powder and a preparation process thereof, and relates to the food processing technical field. The probiotic directional embedding freeze-dried milk tea powder comprises freeze-dried milk tea powder and probiotic microcapsule powder, and the mass ratio of the freeze-dried milk tea powder to the probiotic microcapsule powder is (90-95):(5-10). The probiotic microcapsule powder comprises probiotics and an embedding layer wrapped outside the probiotics, and the embedding layer comprises, from inside to outside, a sodium alginate-calcium ion gel layer, a chitosan-pectin composite film layer and an inulin layer. The probiotic directional embedding freeze-dried milk tea powder can maintain the milk tea flavor, does not need to be prepared with hot water, can effectively protect the probiotic activity and improve the survival rate of the probiotics in the stomach digestive tract.

The present application belongs to the technical field of medicine, and especially relates to a kind of appetizing and digesting tablets. The problem caused by dyspepsia is solved to solve dyspepsia. The technical scheme is as follows: the main use is to relieve dyspepsia.

This invention belongs to the field of probiotic screening and application technology, specifically relating to a strain of *Lactobacillus rhamnosus* and its application in the prevention and treatment of colon polyps and colon cancer. The *Lactobacillus rhamnosus* is named *Lactobacillus rhamnosus* (…). Lacticaseibacillus rhamnosus S28, deposited on January 15, 2026, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO: M2026129, exhibits strong inhibitory activity against *Streptococcus bovis* and demonstrates a strong agglutination effect with it. It can be used to prevent or treat colonic polyps and colon cancer caused by *Streptococcus bovis*. This invention also provides probiotic pellets containing *Lactobacillus rhamnosus* S28, which exhibit strong resistance, effectively protecting the probiotics from gastric digestion, ensuring their smooth arrival in the intestines, and achieving rapid disintegration within the intestines, showing broad market prospects.

This application discloses a method for preparing water-saving surimi gel based on polyphenol-enzyme synergistic crosslinking and its application. The method includes: rinsing surimi raw materials no more than twice; sequentially adding EGCG and TGase to the rinsed surimi, utilizing their synergistic effect to induce protein crosslinking; and then filling and undergoing two-stage heating gelation to obtain the surimi gel. This application significantly improves the breaking strength, elasticity, water-holding capacity, and other textural properties of the surimi gel by introducing synergistic crosslinking of EGCG and TGase into the water-saving rinsing process, successfully overcoming the quality degradation problem caused by reduced rinsing. Simultaneously, the gel exhibits unique digestive-resistant and slow-release properties, delaying protein hydrolysis in the early stages of gastric digestion and ensuring the full release of essential amino acids, thus preserving its nutritional value. This application provides an effective solution for developing high-quality, high-nutrition, and environmentally friendly novel surimi products.

The application relates to the technical field of simulation of sorghum polyphenols, in particular to a simulation system for in-vitro digestion space-time evolution of sorghum polyphenols based on a kinetic model. The system comprises the following steps: obtaining an in-vitro digestion environment parameter set, constructing a kinetic model for in-vitro digestion based on the in-vitro digestion environment parameter set, the kinetic model comprising a model for pH value in the stomach changing with time and a model for simulating chyme mixing and transportation of peristalsis; obtaining an initial material information set of a target sorghum material, inputting the initial material information set into the kinetic model, setting the initial material information set as an initial state of simulation, and taking time as a horizontal axis to simulate space-time evolution of the form, content and spatial distribution state of polyphenols in the sorghum material in the process of gastric digestion, and obtain evolution data; and generating and outputting a space-time evolution simulation log representing the in-vitro digestion process of sorghum polyphenols according to the evolution data. The application improves the bioavailability of sorghum polyphenols and promotes the innovative development of the functional food industry.