16 results about "Muscle protein" patented technology

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

Administration of certain chromium complexes in combination with a starch provide unexpected benefits regarding increasing amino acid absorption, protein synthesis, exercise tolerance, lean muscle mass, skeletal muscle hypertrophy, muscle power, muscle endurance, muscle strength, FSR, and decreasing delayed onset muscle soreness, muscle protein breakdown, and fat mass.

The present disclosure relates to highly purified (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate and biomedical uses thereof. In particular highly purified (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate, is provided for enhancing bodily function and treating various disease states. The methods described herein provide for production of a highly purified (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate via processes external to the human body and administering effective amounts of highly purified (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate to human subjects to achieve a range of therapeutic benefits, including but not limited to, one or more of: inhibiting inflammasome activation, reducing pro-inflammatory cytokines, improving insulin sensitivity, enhancing mitochondrial biogenesis, and promoting muscle protein synthesis. Additionally, highly purified (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate is administered in an amount and frequency conducive to one or more of: improving cognitive function, reducing oxidative stress, enhancing cardiovascular health, and supporting neuroprotection. Methods for manufacturing and purifying (R)-3'-hydroxybutyl (R)-3'-hydroxybutyrate compositions to ensure high specificity and efficacy in therapeutic applications are also provided.

This invention discloses a high-efficiency frying process for crispy, low-fat prepared chicken products. The invention relates to the field of chicken product processing technology. The process includes: raw meat processing, auxiliary ingredient preparation, low-temperature chopping, gradient vacuum intermittent tumbling, low-temperature settling, shaping, low-temperature pre-curing, two-stage differential temperature frying, gradient clean air cooling, ultra-low temperature quick-freezing, inspection, packaging, and low-temperature storage. This high-efficiency frying process for crispy, low-fat prepared chicken products effectively inhibits the temperature rise of the raw meat during processing by combining staged low-temperature controlled chopping with gradient vacuum intermittent tumbling. This maximizes the preservation of the natural characteristics of muscle proteins, promotes the full dissolution of myofibril proteins, and forms a dense, uniform, and highly stable gel network structure. This significantly improves the water retention and structural strength of the product, resulting in a delicate, juicy, and tender texture, while also laying a solid structural foundation for subsequent low-oil-absorption frying.

The invention belongs to the technical field of special diet food, and discloses muscle-building and qi-tonifying protein powder and a preparation method thereof, the muscle-building and qi-tonifying protein powder comprises the following components by weight: 75%-80% of a compound protein matrix, 10%-12% of a slow-release carbon-water system, 8%-10% of a medicinal and edible spleen-tonifying composition and 0.5%-2% of a function enhancer; wherein the slow-release carbon water system is composed of low-GI maltodextrin and oat powder, the medicinal and edible spleen-tonifying formula is composed of an astragalus extract, a Chinese yam extract and a white hyacinth bean extract, the compound protein matrix is composed of whey protein, casein and soybean protein isolate, and the function enhancer is composed of BCAA peptide and glutamine. According to the protein powder disclosed by the invention, through a'protein-carbohydrate-spleen-tonifying extract 'ternary synergistic mechanism, while the muscle protein synthesis rate is increased, the incidence rate of spleen deficiency type dyspepsia is remarkably reduced, and the incidence rate of upper respiratory tract infection is reduced.

The invention discloses a local black pig pork flavor improvement method based on microbial fermentation, and relates to the technical field of microbial fermentation, and the method comprises the following specific steps: raw material pretreatment, enzymolysis treatment, low-salt pickling, sectional dynamic fermentation and post-treatment. The pork can be subjected to mild enzymolysis through neutral protease, micropores are formed in the surface of a pork matrix to expand microbial action sites, then the pork subjected to enzymolysis is treated through the compounded low-salt pickling liquid, salt in the low-salt pickling liquid can construct a low-permeability environment to inhibit infectious microbe colonization, and then the pork is subjected to enzymolysis; the white granulated sugar can provide a carbon source for subsequent strain metabolism, the composite phosphate can maintain the structural stability of muscle protein, the vitamin C can delay oxidation of myoglobin, the whole set of treatment process can achieve synchronous achievement of matrix modification, infectious microbe inhibition and matrix protection, and a stable early-stage foundation is built for subsequent fermentation. And the strain can start metabolism on a clean matrix with multiple acting sites.

The application discloses application of alpha-ketobutyric acid in promoting transformation of skeletal muscle fiber type from fast muscle to slow muscle, and belongs to the technical field of animal nutrition. In the application, pig skeletal muscle satellite cells are treated by alpha-ketobutyric acid, mRNA expression levels of slow muscle genes MyHC I and MyHC IIa are significantly up-regulated, and expression level of fast muscle gene MyHC IIb is significantly down-regulated. Alpha-ketobutyric acid treatment significantly increases expression of slow muscle protein and reduces expression of fast muscle protein. In the myotube of the alpha-ketobutyric acid treatment group, MyHC-slow positive staining area is obviously higher than that of the control group, and MyHC-fast positive staining area is obviously lower than that of the control group. The above results show that the muscle fiber can be transformed from fast muscle to slow muscle after alpha-ketobutyric acid treatment. Therefore, the application provides a brand-new technical means and thought for regulating muscle physiology and improving meat quality.

The present invention relates to a method for preparing peptone derived from a salmon by-product, and a medium composition, for culturing microorganisms, comprising the peptone. The method for preparing peptone derived from a salmon by-product comprises the steps of: heating a salmon by-product and pulverizing muscle proteins separated from bones; mixing the muscle protein powder with water to prepare a mixture; adding hydrolase to the mixture to hydrolyze same; and drying the hydrolyzed mixture to obtain peptone powder. In addition, the present invention provides peptone derived according to the present invention from a salmon by-product, and a medium composition comprising the peptone for culturing microorganisms, the peptone having skin regeneration, skin barrier strengthening, anti-aging, reverse aging, and antioxidant effects, and thus the present invention can be used in the commercial development of health functional foods, cosmetics, and pharmaceuticals, and can help reduce environmental pollution since fish waste is utilized.

The invention provides a probiotic fermentation composition capable of improving athletic performance and a preparation method of the probiotic fermentation composition, and belongs to the field of non-alcoholic beverages. The composition comprises the following components: a fermented red ginseng extract, a fermented radix astragali extract, a radix rehmanniae preparata extract, a radix salviae miltiorrhizae extract, a rhizoma chuanxiong extract, donkey-hide gelatin and a black tea extract. The composition prepared by a specific probiotic fermentation process has the following beneficial effects: firstly, through a multi-target synergistic effect, the motor function is systematically improved, including enhancing endurance, accelerating fatigue recovery and relieving motor-induced oxidative stress injury; 2, improving body energy metabolism and blood circulation, and promoting muscle protein synthesis and repair; thirdly, a process of firstly fermenting and then extracting is adopted, so that the bioavailability of active ingredients is remarkably improved, and the product is pure and safe; and 4, the preparation process is stable and controllable, and is suitable for physical maintenance and function improvement requirements of various groups such as athletes, middle-aged and elderly people, rehabilitation people and the like.

The invention discloses a crucian feed with soybean meal replaced by cottonseed protein concentrate and application of the crucian feed. Cottonseed protein concentrate is used as a main plant protein source and completely replaces soybean meal in a feed formula, and the mass percent of the cottonseed protein concentrate is 19.78%. The feed further comprises the following components: fish meal, casein, flour, fish oil, soybean oil, vitamins, mineral premix and the like. The feed provided by the invention can significantly improve the ingestion speed and the ingestion amount of crucian carps and effectively promote the growth of crucian carps, and the weight gain rate, the specific growth rate and the feed efficiency of the feed are significantly superior to those of a feed containing soybean meal. The feed can regulate and control lipid metabolism related gene expression of crucian muscle and liver, enhance fat synthesis and catabolism, promote muscle protein and fat deposition and increase muscle polyunsaturated fatty acid content, and has no negative influence on liver health and intestinal flora homeostasis. The invention provides an efficient solution for soybean meal decrement substitution, and has important application value.

The invention relates to liquid modified milk and a preparation method thereof, the liquid modified milk comprises animal milk, glucosamine hydrochloride, calcium beta-hydroxy-beta-methylbutyrate and cordyceps militaris extract, the cordyceps militaris extract contains cordycepin and adenosine, the cordycepin content in the liquid modified milk is greater than or equal to 1.6 mg / 100mL, and the adenosine content in the liquid modified milk is greater than or equal to 0.6 mg / 100mL. According to the modified milk provided by the invention, cordycepin enhances the biosynthesis and energy supply capability of mitochondria by activating related signal channels, and provides an energy basis for the GaHMB to play a role, so that the synthesis efficiency of muscle protein is improved; adenosine and glucosamine have a synergistic effect, so that conduction of inflammation-related signals can be blocked, and decomposition of cartilage matrixes is reduced; meanwhile, glucosamine is used as a glycosaminoglycan precursor, under the action of a signal channel regulated and controlled by adenosine, the synthesis efficiency of cartilage tissue can be remarkably stimulated, the utilization efficiency of sugar is improved, and finally triple synergistic intervention of muscle-joint-metabolism is achieved.

The invention relates to the field of microorganisms, and discloses a lactobacillus paracasei (Lactobacillus paracasei) and an application of the lactobacillus paracasei in prevention, alleviation or treatment of sarcopenia. The probiotics can promote muscle protein synthesis, inhibit protein degradation, improve mitochondrial functions and reduce visceral fat accumulation by regulating and controlling AKT / mTOR, NF-kB, FOXO3a and other signal channels, so that muscle mass decline, function decline and inflammatory state induced by sarcopenia are remarkably relieved. In addition, the lactobacillus paracasei improves metabolic health and inflammatory status by reducing the level of proinflammatory factors (such as TNF-alpha and IL-6) and up-regulating the expression of anti-inflammatory factors (such as IL-10). The traditional Chinese medicine composition is suitable for muscle loss caused by senile sarcopenia, obesity sarcopenia and heat limitation, has the advantages of clear mechanism, high safety, stable curative effect and the like, and provides a novel adjuvant therapy scheme for clinic.

The present disclosure relates to highly purified (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate and biomedical uses thereof. In particular highly purified (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate, is provided for enhancing bodily function and treating various disease states. The methods described herein provide for production of a highly purified (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate via processes external to the human body and administering effective amounts of highly purified (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate to human subjects to achieve a range of therapeutic benefits, including but not limited to, one or more of: inhibiting inflammasome activation, reducing pro-inflammatory cytokines, improving insulin sensitivity, enhancing mitochondrial biogenesis, and promoting muscle protein synthesis. Additionally, highly purified (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate is administered in an amount and frequency conducive to one or more of: improving cognitive function, reducing oxidative stress, enhancing cardiovascular health, and supporting neuroprotection. Methods for manufacturing and purifying (R)-3′-hydroxybutyl (R)-3′-hydroxybutyrate compositions to ensure high specificity and efficacy in therapeutic applications are also provided.

The invention relates to the technical field of traditional Chinese medicine, in particular to a traditional Chinese medicine composition for improving muscle attenuation and preparation and application thereof. The traditional Chinese medicine composition for improving muscle attenuation comprises a rhodiola rosea extract, an American ginseng extract and a lucid ganoderma extract. The traditional Chinese medicine composition is beneficial to adjusting balance of muscle protein synthesis and decomposition, further protects muscle protein metabolism from two aspects of resisting inflammation and relieving insulin resistance, reduces damage to muscles by resisting oxidation and protecting mitochondrial functions, and can achieve the effects of maintaining and improving muscle quality and preventing and relieving muscle attenuation.

The invention discloses a targeted gill immunopotentiator for high-density cultured trachinotus ovatus as well as a preparation method and application of the targeted gill immunopotentiator, and belongs to the technical field of aquaculture. According to the invention, centella asiatica, dried orange peel, dandelion, common carpesium fruit, dried ginger, mangnolia officinalis, vitamin and guanidinoacetic acid are used as a formula to prepare the immunopotentiator capable of enhancing fish immunity. The immunopotentiator can protect the completeness of the gill, acts on the gill part, plays an immunoregulation role, and reduces the occurrence rate of gill diseases; the immunopotentiator contains bacteriostatic and anti-inflammatory components, and can inhibit reproduction of pathogenic bacteria and reduce inflammatory injury. Vitamin C, vitamin E and guanidinoacetic acid in the immunopotentiator can further enhance the ability of fishes to resist pathogenic microorganisms; the guanidinoacetic acid can also reduce the energy supply demand of protein decomposition, indirectly promote muscle protein synthesis, and improve the nutritional value of the trachinotus ovatus.

The invention discloses low-purine and high-flavor bone soup and a preparation method thereof. According to the method, part of purine is removed through deep blanching, a core technology of performing enzymolysis by adopting a compound enzyme preparation of acid protease, nuclease and aminopeptidase is adopted, and the acid protease preferentially hydrolyzes collagen and muscle protein networks wrapping nucleic acid under a set pH value, so that the accessibility of a nucleic acid substrate is remarkably improved; then, nuclease specifically hydrolyzes the exposed RNA and DNA phosphodiester bond to degrade the RNA and DNA phosphodiester bond into nucleoside and purine / pyrimidine bases, and deep and efficient removal of purine is achieved from the source. Meanwhile, exonuclease can immediately trim the tail end of a peptide chain generated by protease hydrolysis, and accumulation of hydrophobic short peptides with bitter taste is effectively prevented. The final product not only retains the inherent mellow bone fragrance of the bone soup, but also has the excellent sensory quality of prominent delicate flavor, harmonious taste and long aftertaste.