92 results about "High fat" patented technology

This disclosure relates to dosage forms comprising bupropion hydrochloride, another salt form of bupropion, or the free base form of bupropion; dextromethorphan hydrobromide, another salt form of dextromethorphan, or the free base form of dextromethorphan, and a polymer. In some embodiments, the dosage form has no significant dose dumping of bupropion in the presence of ethanol in vitro. In some embodiments, the dosage form does not have a food effect for bupropion or dextromethorphan when taken with a high-fat meal in human subjects. Some embodiments include a method of treating a nervous system condition (such as depression, e.g., major depressive disorder, including treatment-resistant depression, agitation associated with Alzheimer's disease (or agitation associated with dementia of the Alzheimer's type), agitation associated with dementia, anxiety (or generalized anxiety disorder), neuropathic pain, or peripheral diabetic neuropathic pain) comprising, administering a dosage form described herein to a human being in need thereof.

This disclosure relates to dosage forms comprising bupropion hydrochloride, another salt form of bupropion, or the free base form of bupropion; dextromethorphan hydrobromide, another salt form of dextromethorphan, or the free base form of dextromethorphan, and a polymer. In some embodiments, the dosage form has no significant dose dumping of bupropion in the presence of ethanol in vitro. In some embodiments, the dosage form does not have a food effect for bupropion or dextromethorphan when taken with a high-fat meal in human subjects. Some embodiments include a method of treating a nervous system condition (such as depression, e.g., major depressive disorder, including treatment-resistant depression, agitation associated with Alzheimer's disease (or agitation associated with dementia of the Alzheimer's type), agitation associated with dementia, anxiety (or generalized anxiety disorder), neuropathic pain, or peripheral diabetic neuropathic pain) comprising, administering a dosage form described herein to a human being in need thereof.

This disclosure relates to dosage forms comprising bupropion hydrochloride, another salt form of bupropion, or the free base form of bupropion; dextromethorphan hydrobromide, another salt form of dextromethorphan, or the free base form of dextromethorphan, and a polymer. In some embodiments, the dosage form has no significant dose dumping of bupropion in the presence of ethanol in vitro. In some embodiments, the dosage form does not have a food effect for bupropion or dextromethorphan when taken with a high-fat meal in human subjects. Some embodiments include a method of treating a nervous system condition (such as depression, e.g., major depressive disorder, including treatment-resistant depression, agitation associated with Alzheimer's disease (or agitation associated with dementia of the Alzheimer's type), agitation associated with dementia, anxiety (or generalized anxiety disorder), neuropathic pain, or peripheral diabetic neuropathic pain) comprising, administering a dosage form described herein to a human being in need thereof.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention discloses an application of an HERP gene knockout mouse model in obesity and metabolic disorder diseases. The invention finds that compared with a wild type high-fat group, HERP gene knockout can cause phenotypes such as early obesity, more serious obesity degree, increase of fat weight ratio, aggravation of adipose tissue inflammation, dyslipidemia and glucose metabolism disorder of mice during high-fat feeding. And the HERP gene is knocked out, so that the adipocyte differentiation is increased. The HERP gene knockout mouse is more sensitive to nutrition, obesity can occur more quickly during high-fat feeding, symptoms such as fat amplification, fat inflammation and glucose and lipid metabolism disorder are more serious, and the HERP gene knockout mouse can be used for molecular mechanism research and drug screening of obesity, fat tissue and glucose and lipid metabolism disorder. It is further found that cilostazol can significantly relieve mouse obesity and lipid metabolism disorder caused by HERP gene defects, but has no obvious weight losing effect on normal genotype mice, and a new strategy is provided for precise treatment.

The application discloses a Weizmannia coagulans with fat-reducing and weight-reducing functions, and belongs to the technical field of microorganisms. The Weizmannia coagulans screened by the application can inhibit the content and activity of fat synthesis enzyme on the basis of reducing blood fat and weight, can relieve liver damage caused by high-fat diet, has excellent acid tolerance, bile salt tolerance and high fat hydrolysis capacity, and is a multifunctional Weizmannia coagulans, and has a wide application prospect in the preparation of fat-reducing, weight-reducing and weight-losing products.

The invention relates to the technical field of molecular biology, gene therapy and drug development, and provides application of TRIM44 as a target in preparation of a drug for treating non-alcoholic fatty liver. The medicine prevents, relieves and / or treats the non-alcoholic fatty liver disease by inhibiting the expression level of TRIM44. According to the application disclosed by the invention, the TRIM44 is taken as a target, and the non-alcoholic fatty liver is prevented, relieved and treated by reducing the expression level of the TRIM44. The TRIM44 inhibitor enables the liver weight and the proportion of the liver in the body weight of a patient to be remarkably reduced, lipid accumulation to be reduced, fat deposition and vacuolation degree of liver tissue to be reduced and liver texture to be improved under poor diet conditions of high fat, high sugar and the like, so that the non-alcoholic fatty liver is prevented, relieved and treated, and the health state of the patient is improved.

The invention provides an application of streptococcus salivarius in fatty liver, in particular to an application of streptococcus salivarius in preparation of a product, and the product is used for at least one of the following applications: (a) losing weight or reducing body fat; (b) improving the glucose tolerance of the patient; (c) increasing the sensitivity of the patient to insulin; (d) treating, relieving and preventing liver injury; (e) treating, relieving and preventing non-alcoholic steatohepatitis; (f) fat deposition caused by high-fat and high-cholesterol diet is reduced; (g) reducing blood fat; and / or (h) improving the level of at least one of the following indexes in the liver of the mammal: total cholesterol, triglyceride, low density lipoprotein-cholesterol and free fatty acid.

The present invention discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.

The application discloses a biological enzyme degreasing treatment method for reducing down feather peculiar smell, which comprises the following steps: raw material down feather pre-finishing, pre-wetting, pulse negative pressure penetration, controlled protease pretreatment, lipase deep degreasing, intermittent low-energy ultrasonic assisted migration, warm water rinsing, cyclodextrin inclusion peculiar smell, weak acid recovery, limited fat supplementing and dehydration low-temperature drying. The application discharges the air in the down feather through pulse negative pressure and promotes the treatment liquid to enter the deep layer of the down feather, improves the contact ability of the lipase and the residual lipid through the protease pretreatment, promotes the oil hydrolysis and migration through the lipase and low-energy ultrasonic, and reduces the residual fat and the aftertaste risk through the cyclodextrin inclusion of volatile peculiar smell substances such as fatty acids, aldehydes and ketones, the weak acid recovery and the fat supplementing treatment, reduces the damage of strong alkali washing to the down feather, maintains the down feather fluffiness, softness and fiber integrity, and is suitable for industrial degreasing and peculiar smell removing treatment of the down feather.

The invention provides a formula of low-sugar low-fat Fu tea ice cream containing partridge tea and a preparation process of the ice cream, and relates to the technical field of food processing. Comprising the following raw material components: 20-40 parts of a partridge tea extracting solution, 15-30 parts of a Fuzhuan tea extracting solution, 8-25 parts of a low-fat milk base material, 5-12 parts of a compound sweetening agent, 3-8 parts of dietary fibers and 2-5 parts of prebiotics. The preparation method has the advantages that the mallotus oblongifolius and the Fuzhuan tea extracting solution are in a specific proportion, the taste is improved through the synergistic effect of tea polyphenol, soft taste and rich flavor levels under the conditions of low sugar (less than or equal to 5%) and low fat (less than or equal to 5%) are achieved, low-temperature short-time sterilization and accurate congelation control are adopted in the process, heat-clearing and dampness-removing components of the mallotus oblongifolius and the bacteriostatic and lipid-lowering activity of golden flower of the Fuzhuan tea are effectively reserved, and the mallotus oblongifolius and the Fuzhuan tea are effectively preserved. The product has double health-care effects, solves the problems of high sugar and high fat, function deficiency and single flavor of the traditional tea-flavored ice cream, meets the requirement of healthy consumption, and has remarkable market value of country revitalizing and Hainan local tourism characteristic food.

The invention relates to the technical field of food processing, in particular to a natural spice seasoning and a preparation method thereof. The preparation method comprises the following steps: carrying out concentration treatment on natural spices under a vacuum condition to obtain concentrated spices; the concentrated spices are subjected to heating treatment, and the treated spices are obtained; and packaging and sealing the treated spices, and carrying out static pressure treatment to obtain the natural spice seasoning. In the whole preparation process, table salt, sugar, edible oil, preservatives, sweeteners or acidity regulators are not additionally added. The product completely depends on the components of the natural spices, so that the health risk caused by high salt, high sugar, high fat and chemical additives is fundamentally eliminated. The invention solves the problem of difficulty in long-term storage at normal temperature without adding seasonings through a pure physical process flow.

The invention discloses a research and development method and an evaluation system of soft meat products, and aims to solve the problems that under the aging background, the protein intake of old people is insufficient, the chewing and digestion capabilities are reduced, and the disease proportion of'three highs' is high, and most meat products on the market are high in fat, poor in softness, and contain water-retaining agents and preservatives. The invention provides a soft meat product research and development method and an evaluation system. The research and development method covers characteristic analysis and screening of various meat raw materials, enzymolysis technology optimization, processing technology integration innovation and reasonable application of natural ingredients and additives, so that soft, low-fat, high-protein and additive-free effects are realized. The evaluation system comprises multi-dimensional texture, accurate nutritional ingredients and comprehensive evaluation of digestion performance and sensory quality. According to the embodiment verification, the scheme provides an innovative systematic scheme for development of soft meat products, is expected to meet healthy diet requirements of special groups such as old people, promotes industrial upgrading, improves product quality and market competitiveness, and has important practical value and wide application prospects.

The invention provides a fat-reducing nutritional composition containing a kelp extract and a preparation method of the fat-reducing nutritional composition, belongs to the technical field of foods, and relates to fermentation engineering and marine food manufacturing. The fat-reducing nutritional composition comprises the following components: a kelp extract, opuntia ficus-indica powder, an enhancer, a flavoring agent and a nutritional agent, wherein the enhancer is prepared from calcium beta-hydroxy-beta-methyl butyrate, catechin and betaine. The fat-reducing nutritional composition disclosed by the invention is scientific in compatibility of the components, can effectively regulate catabolism of fat, improve fat consumption, reduce fat accumulation, timely supplement nutrition, prevent muscle loss, synchronously improve the metabolic level and immunity of a body, and achieve the effects of health and fat reduction.

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

Embodiments of the methods of the disclosure and compositions related to managing the microbiota in an individual having at least one social behavior deficit. In particular embodiments, an individual has at least one social behavior deficit and was born to a mother who was obese, overweight, or consumed a high-fat diet during pregnancy or carries mutations associated with neurodevelopmental behaviors. In particular embodiments, an effective amount of Lactobacillus reuteri is provided to the individual having at least one social behavior deficit to improve at least one symptom of a social behavior deficit.

This invention provides a method for simultaneously detecting 17 heat-processing hazards in 4 categories, comprising: adding n-hexane to the sample, mixing thoroughly, discarding the n-hexane phase, extracting acrylamide, 5-hydroxymethylfurfural, and free heterocyclic amines using dimethyl ketone and ultrasound-assisted extraction, collecting the supernatant, and purifying it; simultaneously transferring the precipitate to another tube, reducing it with sodium tetrahydroborate, hydrolyzing it with hydrochloric acid to release bound heterocyclic amines and late-stage glycosylation products, and performing UPLC-MS / MS analysis. This invention is the first to propose a two-step extraction method for simultaneously determining 17 heat-processing hazards in 4 categories within 7 minutes using UPLC-MS / MS. The accuracy, precision, detection limit, quantitation limit, and recovery rate of the method were verified, and all test indicators met the requirements. This method is applicable to the determination of heat-processing hazards in four types of food matrices: high starch, high protein, high fat, and high sugar.

The invention discloses a method for establishing a cross-generation genetic model of rats attacking nutritional imbalance twice, and relates to the technical field of animal model establishment, and the key points of the technical scheme are as follows: starting from the angle of paternal line, selecting SD male rats of 3 weeks old, adaptively feeding for 1 week, then starving and feeding for 4 weeks, and finally feeding for 17 weeks with high fat, evaluating the phenotype of fatty liver, and establishing the cross-generation genetic model of rats attacking nutritional imbalance twice. And establishing a parent (F0) which attacks the nutritional imbalance twice. After the parent generation (F0) and the normal exposed parent generation (F0) are mated, the male offspring (F1) is given with common diet and high-fat diet respectively, then after the parent generation (F0) and the normal exposed female generation (F0) are mated, the male offspring (F2) is given with common diet and high-fat diet respectively. According to the method, the fatty liver phenotype of the male rat of the F0-F2 model can be determined, and the glucolipid metabolism pathway and function change of the parental generation and the offspring generation can be known through an isotopic tracing technology, metabonomics and transcriptomics.

The invention discloses fat-soluble oligomeric procyanidine as well as a preparation method and application thereof, and belongs to the technical field of high-value processing of food byproducts. Oleic anhydride is utilized to modify the proanthocyanidin oligomer, and a fatty acid chain is introduced to the proanthocyanidin oligomer, so that the proanthocyanidin oligomer obtains good fat solubility, and meanwhile, the oxidation resistance of the proanthocyanidin oligomer is also improved. The modified procyanidine oligomer has the advantages of large particle size, high fat solubility, good in-vitro digestion stability, difficult degradation and easy absorption, overcomes the problem of low bioavailability of the existing procyanidine oligomer, and has good medical value and application prospect.

A composition contains a combination of at least one fiber and at least one probiotic and is formulated for administration to a subject in a condition of challenged gut microbiome such that the combination of at least one fiber and at least one probiotic improves and / or maintains optimal cholesterol levels in a subject in a condition of challenged gut microbiome. Preferably the subject is experiencing a microbiome stressor, such as one or more of a dietary stressor, antibiotic, other medications, infections, intense exercise, stress, alcohol, travel and combinations thereof; more preferably at least a dietary stressor; most preferably at least a high fat diet, such as a Western high fat diet or a ketogenic diet. The method can achieve at least one result that is improving and / or maintaining optimal cholesterol levels in a subject in a condition of challenged gut microbiome.

The present invention provides a freeze-dried dairy compositions and preparation thereof that melts in the mouth including about 1-10% w / w of at least one non-dairy beverage component, about 10-40% w / w of at least one high fat dairy beverage component, about 1-20% w / w of at least one thickening component, about 10-60% w / w of at least one sweetener, at least 1% w / w exogenous caffeine, and less than 5% w / w water.

The invention belongs to the technical field of food processing, and discloses additive-free buffalo formula milk and a preparation method thereof. The raw materials of the additive-free formula milk are pretreated buffalo milk and milk; wherein the mass fraction of the pretreated buffalo milk is 30-45%, and the preparation method comprises the following steps: cooling the buffalo milk to 0-4 DEG C, then carrying out centrifugal treatment to obtain milk liquid and cream enriched with large-particle-size fat globules, strongly crushing the fat globules in the cream, then carrying out stabilizing treatment, and then uniformly mixing with the milk liquid. Through a pure physical process of centrifugation and segmented homogenization, the problem that the formula milk with the buffalo milk content of 30-45% is greasy in mouth feel due to too high fat content is solved on the premise that natural characteristic flavor substances in the buffalo milk are reserved to the maximum extent, and the smooth mouth feel and good preservation stability of the product are ensured under the condition that no additive is added.

The invention relates to the technical field of poultry health assessment, in particular to a method for predicting and identifying the high fat deposition risk of the liver of a laying hen based on blood amino acid parameters. The method comprises the following steps: collecting a blood sample when the laying hen is in a metabolic state after absorption, detecting the total amino acid content and the alanine content in blood, and substituting blood parameters into a pre-established liver triglyceride prediction model to obtain the predicted liver triglyceride content, and comparing the prediction results to judge the high fat deposition risk of the liver of the laying hen. According to the method, the laying hens do not need to be slaughtered and sampled, the fat deposition state of the livers of the living laying hens can be rapidly evaluated, and the method is suitable for early screening and risk early warning of high fat deposition of the livers of the laying hens under the large-scale breeding condition.

The invention provides low-fat high-nutrition sesame milk and a preparation method thereof. The preparation method comprises the following steps: S1, preparing low-fat sesame meal and degreased sesame essential oil; s2, mixing the low-fat sesame meal with pure water, and grinding to obtain sesame primary pulp; adding tannase and phytase for enzymolysis to obtain enzymolysis sesame protein pulp, adding compound soybean protein, adjusting the solid content of a system, and homogenizing to form a uniform basic emulsion; s3, slowly injecting the core water phase into the intermediate oil phase, and shearing and emulsifying to form a W / O primary emulsion; slowly adding the W / O primary emulsion into the hydrogel outer layer, and refrigerating for 1-2 hours to form double emulsion gel microspheres; and S4, mixing the double emulsion gel microspheres with the basic emulsion, stirring for 10-15 minutes, sequentially adding a flavoring agent and a stabilizing agent, homogenizing, sterilizing at low temperature for 30 minutes, and quickly cooling to obtain the low-fat high-nutrition sesame milk. The problem that fat in the sesame milk is too high is solved, meanwhile, the natural flavor is reserved, and the prepared product has the advantages of being low in fat, high in nutrition and good in taste.

The present invention includes extruded livestock feed particles comprising a high level of fat and methods of making these animal feed particles. The particles are palatable and digestible by the livestock animals and lead to an enhanced energy intake by the animals. The particles are also flowable. The method includes the use of a vacuum coater to incorporate the fat into extruded animal feed particles. The present invention also includes methods of feeding dairy cows.

The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum NSLP-1 as well as a complex microbial inoculant and application thereof, and discloses the lactobacillus plantarum NSLP-1 with the preservation number of GDMCC NO: 67233. The strain has efficient lipid-lowering capacity and excellent gastrointestinal tract tolerance, and can inhibit intestinal pathogens such as salmonella choleraesuis and staphylococcus aureus. The invention also provides a compound microbial agent containing the strain. The compound microbial agent is prepared by compounding lactobacillus plantarum NSLP-1, bacillus subtilis GL-4 and bacillus velezensis V1 according to the volume ratio of 1: (1-2): (1-2). The strain or the complex microbial inoculant can be used for preparing mulberry twig fermented feed, the crude protein content of the feed can be remarkably increased, the fiber content is reduced, and the fermentation quality is improved. By feeding the fermented feed, the diarrhea rate of the Murrah buffalo can be effectively reduced, and the milk yield and the milk quality can be improved.

The invention discloses a making method of a low-fat high-dietary-fiber mutton sausage, belongs to the technical field of food processing, and aims to solve the health problem possibly caused by high fat content and insufficient dietary fibers of the existing sausages. The making method comprises the following steps: firstly, preparing purple cabbage dietary fiber gel, mixing purple cabbage powder, carrageenan, konjac glucomannan, edible oil and a pH regulator with water, and uniformly stirring to obtain the low-fat high-dietary-fiber mutton sausage. Refrigerating and forming after homogenizing and heating water bath; cleaning and mincing mutton, mixing the mutton with the gel and seasoning auxiliary materials according to the weight ratio of the mutton to the gel of (8.5-9.5): (0.5-1.5), and pickling to obtain meat stuffing; and finally filling the meat stuffing into the sausage. The mutton sausage prepared by the method significantly reduces fat content, increases dietary fibers, maintains good sensory quality, and is suitable for people of all ages to eat as a healthy meat product.

The invention provides an application of an OsDGAT1-2 gene in improving the crude fat content of rice. The complete sequence of the gene in Ningxiang japonica No.9 is as shown in SEQ ID NO.1, the CDS sequence of the gene is as shown in SEQ ID NO.2, and the coded protein is as shown in SEQ ID NO.3. The CRISPR-Cas9 technology is used for generating two functional-deleted mutants under the background of cultivating rice Ningjing No.7, and the crude fat contents of the mutants are respectively reduced by 0.21% and 0.38% compared with those of a wild type; under the background of Ningjing 7, two OsDGAT1-2 gene overexpression families, OsDGAT1-2OE # 1 and OE # 2 are generated through transgenosis, compared with wild Ningjing 7, the rice crude fat content of the overexpression families is remarkably increased, the rice crude fat content of the OE-OsDGAT1-2 # 1 family is increased by 0.33%, and the rice crude fat content of the OE-OsDGAT1-2 # 2 family is increased by 0.43%. The haplotype analysis shows that the rice fat content of the rice variety carrying the Ningxiangjing No.9 OsDGAT1-2 promoter haplotype is obviously higher than that of the rice variety carrying the corresponding Nipponbare haplotype. The OsDGAT1-2 gene and the promoter thereof can significantly increase the content of crude fat in rice, which lays a foundation for the cultivation of new germplasm of rice with high fat content.

The present invention relates to a composition for fat grafting containing adipose tissue treated with nervonic acid. According to the present invention, during fat tissue graft surgery, the survival rate and engraftment rate of fat included in grafted adipose tissue may be increased, thereby improving efficiency of fat tissue grafting.