CN113424962A - Nutrient component for improving immunity, food or health-care product containing nutrient component and application of nutrient component - Google Patents
Nutrient component for improving immunity, food or health-care product containing nutrient component and application of nutrient component Download PDFInfo
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- CN113424962A CN113424962A CN202110738792.2A CN202110738792A CN113424962A CN 113424962 A CN113424962 A CN 113424962A CN 202110738792 A CN202110738792 A CN 202110738792A CN 113424962 A CN113424962 A CN 113424962A
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- linoleic acid
- food
- conjugated linoleic
- conjugated
- osteopontin
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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Abstract
The invention relates to a nutritional component for improving immunity, a food or health-care product containing the nutritional component and application of the nutritional component in preparing the food or health-care product. The nutritional component contains Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, and Osteopontin (OPN). The nutritional components can be added into food and health products for improving immune system, enhancing immunity, and reducing risk of various diseases, especially enhancing immunity of infants, pregnant women, parturient women, and middle-aged and elderly people.
Description
Cross reference to related applications
The present application claims priority of the chinese patent application with application number 202010995364.3 filed by the chinese intellectual property office on 21/9/2020.
Technical Field
The invention belongs to the field of food biotechnology. In particular, the present invention relates to a nutritional component (which may also be referred to as a nutritional composition) for enhancing immunity, a food or health product comprising the nutritional component, and the use of the nutritional component. More specifically, the present invention relates to a nutritional component comprising Osteopontin (OPN) and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, a food or healthcare product comprising said nutritional component, and the use of said nutritional component in the preparation of a food or healthcare product.
Background
Immunity is the body's own defense mechanism, and is the body's ability to recognize and destroy foreign invaders, treat senescent, damaged, dead, denatured, self-cells, and recognize and treat mutant and virally infected cells in the body. Modern immunology considers that improving immunity is a physiological reaction for human body to recognize and eliminate "heterosis", and is also the most effective method for resisting unknown diseases. The most direct manifestation of low immunity is that it is easy to get ill.
Infants are a special group, and their own metabolic system is not perfect, and need to take in comprehensive nutritional ingredients. Healthy breast milk is the best food for infants, but for various reasons, a large number of mothers have insufficient or no breast milk, and today some young mothers are also not willing to breast feed. Even if the infants who are fed with the breast milk, certain nutritional ingredients in the breast milk cannot completely meet the nutritional requirements of the infants along with the growth and development of the infants, and the nutritional ingredients of the breast milk are influenced by the dietary habits, dietary nutrition, geographical factors and the like of the infants. In infants, because the immune system is immature and lacks the cognition of health and diseases, the ability to resist diseases is weaker than that of adults, and the ability to resist unknown diseases is poorer, so that the immune system is enhanced, and resistance is provided, which is particularly important for infants. With scientific progress, people have deeper and deeper cognition on nutrition and immunity, the requirement on the functions of nutritional components is higher and higher, and the development of components or products which promote the development of the immune system of infants and have more complete functions is required to meet the requirements of people.
The physiological state of pregnant women is changed in pregnancy, and the body can be in low immune function state due to endocrine regulation. The virus can have adverse effect on the development of a fetus when the fetus is invaded frequently, and researches show that the cellular immune function of a pregnant woman is inhibited during pregnancy, the natural immune function of red blood cells is obviously low, the pregnant woman is easy to be infected, and the health of the body is influenced. The lower the immunity of pregnant women, the more serious the infection and inflammation, and the weaker the immunity of newborn infants at the very beginning of birth, which is often manifested as that the newborn infants are easy to suffer from diseases such as cold and diarrhea. Therefore, the primary task of pregnant women is to enhance the body immunity, so that the whole body can effectively resist the invasion of diseases, thereby achieving the purpose of prepotency and indirectly improving the immunity of the newborn.
In recent years, the aging of China is getting more and more serious, and the aging becomes an irreversible world trend. The decline of the immunity of the organism is a general rule in middle-aged and elderly people, and with the increase of age, the modern immunological mechanism reveals that after the age of 40 years, the constitution of the organism declines, and the physiological function changes obviously. The decline of the immune function and the absorption capacity of various nutrient substances easily cause diseases of the body. The occurrence of the diseases is inseparable with the aging of body cells and the decline of body immunity, the decline of immunity function of middle-aged and elderly people, the decline of stress reaction capability and the sensitivity to drug treatment are also reduced, so once the diseases are attacked, the disease condition changes rapidly and is easy to deteriorate rapidly, and the treatment is complex and difficult.
Many studies have demonstrated an important role for OPN in organisms. OPN was originally found in bone and also in human milk at relatively high mass concentrations, a highly glycosylated and phosphorylated acidic protein comprising an arginine-glycine-aspartic acid sequence. Although it has important physiological roles in immune activation, wound repair, angiogenesis, and skeletal remodeling, the existing techniques of OPN mainly aim at the aspects of immunity, bone injury, and production process. Meanwhile, researches show that CLA can influence host immune regulation by regulating immune response, immune cells, immune cell factors and PPAR gamma ways and delay the decline of the immunological competence of animals and human bodies. However, the prior art of CLA is mainly directed to production methods and animal husbandry feeds.
Up to now, there has been no example of adding OPN and CLA to foods for infants, pregnant women, middle-aged and elderly people, and particularly, there has been no case found in the prior art in which a combination formulation of OPN and CLA is used to improve immunity of the body.
Disclosure of Invention
The invention aims to provide a nutrient component for improving immunity, which can improve the immune system of an organism, enhance the immunity of the organism, reduce the occurrence risk of various diseases, and particularly enhance the immunity of infants, pregnant women, lying-in women and middle-aged and old people.
In one aspect, the present invention provides a nutritional composition for enhancing immunity, which contains Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, and Osteopontin (OPN).
In one embodiment, the nutritional component consists of Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, and Osteopontin (OPN).
In one embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to (derived from) conjugated linoleic acid ester in the nutritional component to OPN is from about 0.1:1 to 100:1, preferably from about 0.3:1 to 80:1, more preferably from about 0.4:1 to 70:1, especially preferably from about 0.4:1 to 50:1, especially preferably from about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1. Herein, the expression "the amount of conjugated linoleic acid corresponding to conjugated linoleate" refers to the amount of conjugated linoleic acid corresponding to the conjugated linoleic acid moiety contained in conjugated linoleate, or the amount of conjugated linoleic acid used to form conjugated linoleate. Herein, when referring to the weight ratio of conjugated linoleic acid or CLA to OPN, the weight ratio refers to the ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to conjugated linoleic acid ester (i.e., the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid) to the amount of Osteopontin (OPN), unless otherwise specified. For example, when conjugated linoleic acid is used without conjugated linoleate, the expression weight ratio of conjugated linoleic acid or CLA to OPN herein refers to the ratio of the weight of conjugated linoleic acid to the weight of Osteopontin (OPN); when conjugated linoleic acid ester is used instead of conjugated linoleic acid, the expression weight ratio of conjugated linoleic acid or CLA to OPN herein refers to the ratio of the weight of conjugated linoleic acid to the weight of Osteopontin (OPN) to which the conjugated linoleic acid ester corresponds; when a mixture of conjugated linoleic acid and conjugated linoleate is used, the expression weight ratio of conjugated linoleic acid or CLA to OPN herein refers to the ratio of the sum of the weight of conjugated linoleic acid and the weight of conjugated linoleic acid to which the conjugated linoleate corresponds to the weight of Osteopontin (OPN).
In one embodiment of this aspect, the Conjugated Linoleic Acid (CLA) and/or conjugated linoleate of the nutritional composition described above is derived from or provided in the form of: the nutrient component is rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, such as conjugated linoleic acid-rich whole milk powder, conjugated linoleic acid ester, conjugated linoleic acid-rich raw milk, etc., preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleic acid ester.
In one embodiment of this aspect, the OPN in the above nutritional component is derived from or provided in the form of: the OPN-rich nutrient components such as osteopontin-rich concentrated whey protein powder, osteopontin powder and the like, preferably osteopontin-rich concentrated whey protein powder.
It is another object of the present invention to provide a food or health product for enhancing immune system development, which contains the above-mentioned nutritional ingredients.
In one embodiment of this aspect, the sum of the Conjugated Linoleic Acid (CLA) content by weight and the conjugated linoleic acid content by weight corresponding to the conjugated linoleate in the food or health care product is about 0.02% to 4%, preferably about 0.03% to 3%, more preferably about 0.04% to 2%; the OPN is present in an amount of about 0.04% to about 0.3% by weight, preferably about 0.04% to about 0.2% by weight, and more preferably about 0.04% to about 0.1% by weight. Herein, when referring to the amount of conjugated linoleic acid or CLA, the amount refers to the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to the conjugated linoleic acid ester (i.e., the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid), unless otherwise specified. For example, when conjugated linoleic acid is used without conjugated linoleate, the expression conjugated linoleic acid or CLA content herein refers to the content of conjugated linoleic acid; when conjugated linoleic acid ester is used instead of conjugated linoleic acid, the expression content of conjugated linoleic acid or CLA in this document refers to the content of conjugated linoleic acid corresponding to conjugated linoleic acid ester; when a mixture of conjugated linoleic acid and conjugated linoleate is used, the expression conjugated linoleic acid or CLA content herein refers to the sum of the amounts of conjugated linoleic acid to which the conjugated linoleic acid and conjugated linoleate correspond.
In one embodiment of this aspect, the food or health product is a milk and dairy product, a fermented flavor food, a beverage, chocolate, candy, baked food, a juice food; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, the food or health product is infant, maternal and elderly formula, raw or processed cheese, milk drink, solid dairy product, solid drink, ice cream.
The invention also aims to provide the application of the nutrient components in preparing foods or health-care products, wherein the foods or health-care products are milk and dairy products, fermented flavor foods, beverages, chocolates, candies, baked foods and fruit and vegetable juice foods; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, the food or health product is prepared having a CLA content of about 0.02% to about 4%, preferably about 0.03% to about 3%, more preferably about 0.04% to about 2% by weight, for the above-mentioned uses; the OPN is present in an amount of about 0.04% to about 0.3% by weight, preferably about 0.04% to about 0.2% by weight, and more preferably about 0.04% to about 0.1% by weight. The expression CLA weight content herein has the same meaning as above, i.e., it represents the sum of the amounts of conjugated linoleic acid corresponding to Conjugated Linoleic Acid (CLA) and conjugated linoleate (i.e., the amount of conjugated linoleate has been converted to the amount of conjugated linoleic acid).
In one embodiment of this aspect, the food or health product in the above-mentioned use is an infant, a pregnant woman, a formula for the middle aged and the elderly, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, ice cream.
The invention evaluates the function of Conjugated Linoleic Acid (CLA) and/or conjugated linoleate and OPN components on enhancing immunity function strictly according to the health food function evaluation standard. The nutritional component is prepared by scientifically matching the Conjugated Linoleic Acid (CLA) and/or conjugated linoleate component with the OPN component, and animal experiments prove that the nutritional component can obviously improve the immunity of the organism and reduce the occurrence risk of various diseases.
After long-term research and numerous experiments, we have unexpectedly found that Conjugated Linoleic Acid (CLA) and/or conjugated linoleate and OPN have synergistic immune enhancing effects, which the skilled person would not expect from the prior art. Particularly, the two can synergistically promote cellular immunity and nonspecific immunity of the body, protect the body against infection and inflammation, and promote the maturation of the immune system and organ development.
Therefore, we developed nutritional components specifically for improving body immunity, enhancing cellular immunity and humoral immunity of infants, pregnant women, middle aged and elderly people, which comprise Conjugated Linoleic Acid (CLA) and/or conjugated linoleate and OPN. According to the invention, the formula food for enhancing immunity is prepared by aiming at the characteristics of immune systems of infants, pregnant women, lying-in women and middle-aged and elderly people, and the requirement of the market for nutritional components for enhancing immunity is met.
In particular, the present invention is realized by:
1. a nutritional composition for enhancing immunity comprises conjugated linoleic acid and/or conjugated linoleate, and osteopontin; preferably, the nutritional component consists of conjugated linoleic acid and/or conjugated linoleate, and osteopontin; preferably the weight ratio of the sum of the amount of conjugated linoleic acid corresponding to conjugated linoleic acid and conjugated linoleate to osteopontin is from about 0.1:1 to 100:1, preferably from about 0.3:1 to 80:1, more preferably from about 0.4:1 to 70:1, especially preferably from about 0.4:1 to 50:1, especially preferably from about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1.
2. The nutritional component of item 1, wherein the conjugated linoleic acid and/or conjugated linoleate is provided in the form of: the nutrient components rich in conjugated linoleic acid and/or conjugated linoleate, such as conjugated linoleic acid-rich whole milk powder, conjugated linoleate and conjugated linoleic acid-rich raw milk, preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleate.
3. The nutritional composition according to item 1 or 2, wherein osteopontin is provided in the form of: contains rich osteopontin nutrients, such as osteopontin-enriched whey protein powder and/or osteopontin powder.
4. A food or health care product comprising the nutritional component according to any one of items 1 to 3.
5. The food or health product of item 4, wherein the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food or health product is about 0.02 to 4% by weight, preferably about 0.03 to 3% by weight, more preferably about 0.04 to 2% by weight; osteopontin is present in an amount of about 0.04 wt% to about 0.3 wt%, preferably about 0.04 wt% to about 0.2 wt%, more preferably about 0.04 wt% to about 0.1 wt%.
6. The food or health product according to item 5, wherein the food or health product is a milk or dairy product, a fermented flavor food, a beverage, chocolate, candy, baked food, or a fruit or vegetable juice food; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
7. The food or health product of item 5 or 6, wherein the food or health product is a formula for infants, pregnant women, middle-aged and elderly people, raw or processed cheese, milk drink, solid dairy product, solid drink, ice cream.
8. Use of the nutritional component of any one of items 1-3 in the preparation of a food or health product, wherein the food or health product is a milk and dairy product, a fermented flavored food, a beverage, chocolate, a candy, a baked good, a juice food; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
9. The use of item 8, wherein, when the nutritional component is used in a food or health care product, the sum of the amounts of conjugated linoleic acid corresponding to conjugated linoleic acid and conjugated linoleate in the prepared food or health care product is about 0.02 to 4% by weight, preferably about 0.03 to 3% by weight, and more preferably about 0.04 to 2% by weight; osteopontin is present in an amount of about 0.04 wt% to about 0.3 wt%, preferably about 0.04 wt% to about 0.2 wt%, more preferably about 0.04 wt% to about 0.1 wt%.
10. The use according to item 9, wherein the food or health product is an infant, a pregnant woman, a formula for the middle aged and the elderly, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, an ice cream.
Detailed description of the preferred embodiments
Definition of
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, but in the event of conflict, the definitions set forth herein shall control.
As used in the specification and in the claims, the singular form of "a", "an", and "the" include plural referents unless the context clearly dictates otherwise or clearly contradicts context.
Unless otherwise specified, the percentages (%) in this specification are all weight percentages (% by weight).
All numbers or expressions referring to quantities of ingredients, process conditions, etc. used in the specification and claims are to be understood as modified in all instances by the term "about". The term "about" when referring to a quantity or a numerical range means that the quantity or numerical range referred to is an approximation within experimental variability (or within statistical experimental error), and thus the quantity or numerical range may vary, for example, between ± 5 of the quantity or numerical range.
All ranges directed to the same component or property are inclusive of the endpoints, and independently combinable. Because these ranges are continuous, they include every value between the minimum and maximum values. It should also be understood that any numerical range recited herein is intended to include all sub-ranges within that range.
When the present invention is directed to a physical property, such as molecular weight, or to a range of chemical properties, all combinations and subcombinations of ranges and specific embodiments therein are intended to be included. The term "comprising" (and related terms such as "comprising" or "including" or "having" or "including") includes embodiments that are, for example, any combination of materials, components, methods, or processes that "consist of or" consist essentially of the recited features.
As used in this specification and claims, "and/or" should be understood to mean "either or both" of the associated components, i.e., the components may be present in combination in some instances and separately in other instances. A plurality of components listed with "and/or" should be understood in the same way, i.e., "one or more" of the associated component. In addition to the "and/or" clause-specific components, other components may optionally be present, whether related or unrelated to those specifically identified components. Thus, as a non-limiting example, reference to "a and/or B," when used in conjunction with open ended words such as "comprising," may refer in one embodiment to a alone (optionally including components other than B); in another embodiment, reference may be made to B alone (optionally including components other than a); in yet another embodiment, refers to a and B (optionally including other components), and the like.
It is to be understood that, unless explicitly indicated to the contrary, in any methods claimed herein that include more than one step or act, the order of the steps or acts of the method is not necessarily limited to the order in which the steps or acts of the method are recited.
The abbreviations used in the present invention have the usual meaning in the food, biological and chemical fields.
In one aspect, the present invention relates to a nutritional component comprising conjugated linoleic acid and/or conjugated linoleic acid, and osteopontin.
In one embodiment, the nutritional component consists of conjugated linoleic acid and/or conjugated linoleate, and osteopontin.
Conjugated linoleic acid and/or conjugated linoleate
Conjugated Linoleic Acid (CLA) is an isomer of linoleic acid, a series of positional and geometric isomers of linoleic acid having double bonds at carbon positions 9, 11 or 10, 12, and is a nutrient element commonly present in the human and animal bodies. CLA can influence host immune regulation by regulating immune response, immune cells, immune cytokines and PPAR gamma, and delay the decline of animal and human body immunity.
The conjugated linoleic acid may be provided as conjugated linoleic acid or conjugated linoleate. Conjugated linoleate can be converted into conjugated linoleic acid in the human body.
Conjugated Linoleic Acid (CLA) and/or conjugated linoleate may be derived from or provided in the form of: the nutrient component is rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, such as conjugated linoleic acid-rich whole milk powder, conjugated linoleic acid ester, conjugated linoleic acid-rich raw milk, etc., preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleic acid ester.
Osteopontin
Osteopontin (0 PN) is a glycosylated protein that is widely present in the extracellular matrix, and OPN was originally thought to be an important bone matrix protein, and has been closely associated with bone formation and development. It has important physiological effects in immune activation, wound repair, blood vessel regeneration, and bone remodeling. Common nutritional ingredients rich in OPN comprise concentrated lactalbumin powder rich in osteopontin, osteopontin powder and the like.
The nutritional components of the present invention have (but are not limited to) the following functions: the health-care food can promote the improvement of the immune system of the organism, enhance the immunity of the organism, reduce the occurrence risk of various diseases and the like, and particularly can play unique functional characteristics in different crowds:
1) enhancing the body immunity of infants: because the immune system of the infant is immature and lacks the cognition on health and diseases, the capability of resisting diseases is weaker than that of adults, and the resistance to unknown diseases is poorer, so that the immune system is enhanced, the resistance is provided, the nutrition component is particularly important for the infant, the immunity of the infant can be enhanced, and the disease defense capability of the infant can be improved.
2) Enhancing the immunity of pregnant and lying-in women: the cellular immune function of pregnant women is inhibited during pregnancy, the natural immune function of red blood cells is obviously low, the pregnant women are easy to be infected, the health of the body is influenced, the lower the immunity of the pregnant women is, the serious infection and inflammation conditions are caused, the weaker the immunity of the newborn is at the moment of birth, the nutritional component can enhance the body immunity of the pregnant and lying-in women, so that the whole body can effectively resist the invasion of diseases, and the immunity of the newborn can be indirectly improved.
3) Enhancing the immunity of the organisms of the middle-aged and the elderly: the middle-aged and old people have decreased immune function, decreased stress response capability and decreased sensitivity to drug treatment, so that once the disease occurs, the disease condition changes quickly and is easy to deteriorate rapidly, the treatment is complex and difficult, the nutritional component can improve the immunity of the middle-aged and old people, and the problem that the middle-aged and old people are easy to get ill is solved.
The present inventors have found that when the nutritional component contains Conjugated Linoleic Acid (CLA) and/or conjugated linoleate and OPN, it helps to improve immunity, promote cellular and non-specific immunity of the body, protect the body against infection and inflammation and promote immune system maturation, organ development. Of particular importance is the synergistic effect between Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester and OPN, relative to the individual effects of each component or the additive effects thereof, which synergistically enhances the immune competence of the body, synergistically promotes cellular and non-specific immunity of the body, protects the body against infections and inflammations, and promotes immune system maturation and organ development.
In one embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to conjugated linoleic acid ester to OPN in the nutritional component is from about 0.1:1 to 100:1, preferably from about 0.3:1 to 80:1, more preferably from about 0.4:1 to 70:1, especially preferably from about 0.4:1 to 50:1, especially preferably from about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1, 50:1 or any range therebetween. For example, the weight ratio may be 0.1:1, 0.2:1, 0.3:1, 0.4:1, 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1.0:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, 2.0:1, 2.5:1, 3.0:1, 3.5:1, 4.0:1, 4.5:1, 5.0:1, 5.5:1, 6.0:1, 6.5:1, 7.0:1, 7.5:1, 8.0:1, 8.5:1, 9.0:1, 9.5:1, 10.0:1, 1.5:1, 1.0:1, 1.1, 1.0:1, 1.5:1, 1.1:1, 1.0:1, 1.5:1, 1.1:1, 1.1:1, 1.1: 1.1.1, 1:1, 1.0:1, 1:1, 1.1.1: 1, 1:1, 1.0:1, 1.1: 1: 1.1:1, 1: 1.1.1: 1, 1.1:1, 1.0:1, 1:1, 1.1.1.1, 1.1, 1:1, 1:1, 1.1.1: 1, 1:1, 1:1, 1:1, 1:1, 1:1, 1:1, 1.0:1, 1:1, 1: 1.0:1, 1.0:1, 1:1, 1.0:1, 1: 1.1.1.1, 1:1, 1:1, 1.1, 1, 1.0:1, 1.1.1, 1, 1.1:1, 1:1, 1.1:1, 1.1, 1.1.1, 1, 1.1.1, 1:1, 1:1, 23.5:1, 24.0:1, 24.5:1, 25.0:1, 25.5:1, 26.0:1, 26.5:1, 27.0:1, 27.5:1, 28.0:1, 28.5:1, 29.0:1, 29.5:1, 30.0:1, 30.5:1, 31.0:1, 31.5:1, 32.0:1, 32.5:1, 33.0:1, 33.5:1, 34.0:1, 34.5:1, 35.0:1, 35.5:1, 36.0:1, 36.5:1, 37.0:1, 37.5:1, 38.0:1, 38.5:1, 39.0:1, 39.5:1, 40.0:1, 40.5:1, 41.0:1, 41.5:1, 42.5:1, 42.0:1, 45: 1, 45.5:1, 45, 45.5:1, 5:1, 5:1, 5:1, 45, 5:1, 45, 1, 5:1, 45, 5:1, 5:1, 1.0:1, 1.5:1, 5:1, 45, 5:1, 5: 1.5:1, 45, 5: 1.0:1, 45, 1, 5: 1.0, 45, 5:1, 5:1, 5, 1, 5:1, 5, 45, 5:1, 5:1, 45, 1, 1.0, 1, 1.0, 1, 5, 1, 1.0, 1, 5, 1, 1.0, 1, 5, 1, 1.0, 1, 1.0, 1, 5, 1.0, 1, 1.0, 1, 1.0, 1, 1.0, 1.5, 1, 5, 1, 5:1, 5, 56.0:1, 56.5:1, 57.0:1, 57.5:1, 58.0:1, 58.5:1, 59.0:1, 59.5:1, 60.0:1, 60.5:1, 61.0:1, 61.5:1, 62.0:1, 62.5:1, 63.0:1, 63.5:1, 64.0:1, 64.5:1, 65.0:1, 65.5:1, 66.0:1, 66.5:1, 67.0:1, 67.5:1, 68.0:1, 68.5:1, 69.0:1, 69.5:1, 70.0:1, 70.5:1, 71.0:1, 71.5:1, 72.0:1, 72.5:1, 73.0:1, 73.5:1, 74.0:1, 70.0:1, 70.5:1, 70.0:1, 71.0:1, 80:1, 1.0:1, 75: 1, 5:1, 75.0:1, 5:1, 75.0:1, 5:1, 80:1, 1.0:1, 5: 1.0:1, 5:1, 7.0:1, 80:1, 1.0:1, 1.80: 1, 1.0:1, 75.0:1, 1.0:1, 80:1, 1.0:1, 80:1, 1.0:1, 1.80: 1, 1.0:1, 1.0:1, 7.0:1, 80, 7.0:1, 80, 1, 7.0:1, 84: 1, 7.0:1, 75.0:1, 80:1, 80, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 1.0:1, 80, 1.0:1, 80, 1, 88.5:1, 89.0:1, 89.5:1, 90.0:1, 90.5:1, 91.0:1, 91.5:1, 92.0:1, 92.5:1, 93.0:1, 93.5:1, 94.0:1, 94.5:1, 95.0:1, 95.5:1, 96.0:1, 96.5:1, 97.0:1, 97.5:1, 98.0:1, 98.5:1, 99.0:1, 99.5:1, 100.0:1, or a range defined by any two thereof and any values and subranges subsumed within that range. Herein, the expression of the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to conjugated linoleic acid ester to OPN is sometimes also referred to as the weight ratio of conjugated linoleic acid or CLA to OPN, and the two may be used interchangeably. That is, herein, when referring to the weight ratio of conjugated linoleic acid or CLA to OPN, the weight ratio refers to the ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester corresponding thereto (i.e., the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid) to the amount of Osteopontin (OPN), unless otherwise specified. When the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester to OPN is within the above range, the above synergistic effect is more pronounced.
Food or health product
In one aspect, the present invention relates to a food or health product comprising the nutritional composition of the present invention.
The nutrient component of the invention can be added into any food or health care product to prepare the food or health care product with the specific function of the nutrient component of the invention (for example, the food or health care product is used for improving the immunity of infants, pregnant women, middle-aged and elderly people).
For example, the food or health care product to which the nutritional component of the present invention may be added is milk and dairy products, fermented flavor foods, beverages, chocolate, candies, baked goods, fruit and vegetable juice foods; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
More specifically, the food or health care product is infant, pregnant and lying-in women, middle-aged and elderly people formula food, raw cheese or processed cheese, milk beverage, solid dairy product, solid beverage and ice cream.
When the food or health care product is added with the nutritional ingredient of the present invention, thereby adding Conjugated Linoleic Acid (CLA) and/or conjugated linoleate and OPN, the food or health care product can unexpectedly improve immunity of the body because conjugated linoleic acid and osteopontin can synergistically promote cellular immunity and nonspecific immunity of the body, protect the body against infection and inflammation, and promote maturation of the immune system and organ development.
In one embodiment, the sum of the content by weight of Conjugated Linoleic Acid (CLA) and the content by weight of conjugated linoleic acid corresponding to conjugated linoleic acid ester (referred to as the content by weight of CLA for short) in the food or health product is about 0.02% to 4%, preferably about 0.03% to 3%, and more preferably about 0.04% to 2%. For example, the CLA may be present in an amount of 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, 0.45%, 0.50%, 0.55%, 0.60%, 0.65%, 0.70%, 0.75%, 0.80%, 0.85%, 0.90%, 0.95%, 1.00%, 1.05%, 1.10%, 1.15%, 1.20%, 1.25%, 1.30%, 1.35%, 1.40%, 1.45%, 1.50%, 1.55%, 1.60%, 1.65%, 1.70%, 1.75%, 1.80%, 1.85%, 1.90%, 1.95%, 2.00% by weight or any two thereof, as well as ranges bounded by any of values and subranges therebetween.
In one embodiment, the OPN is present in an amount of about 0.04% to about 0.3%, preferably about 0.04% to about 0.2%, and more preferably about 0.04% to about 0.1% by weight. For example, the OPN is present in an amount of 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, or a range defined by any two thereof and any values and subranges subsumed within that range.
When the sum of the weight content of Conjugated Linoleic Acid (CLA) and the weight content of conjugated linoleic acid corresponding to conjugated linoleate (sometimes referred to as CLA) and the weight content of OPN in the food or the health-care product are in the above ranges, the synergistic effect on the aspects of improving the immunity of the organism, promoting the cellular immunity and the nonspecific immunity of the organism, protecting the organism from infection and inflammation, promoting the maturation of the immune system and promoting the development of organs is more obvious.
Examples
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Nutritional component examples
The nutritional component was prepared by mixing osteopontin raw material and conjugated linoleic acid raw material in the amounts and ratios shown in the following examples.
For each nutritional component example, the raw materials used are as follows, unless otherwise indicated.
Osteopontin: arla Foods Ingredients Group P/S, Lacprodan OPN-10, OPN content 95.6% by weight
Conjugated linoleic acid: the company basf (china) limited,
TG 80, Conjugated Linoleic Acid (CLA) content 82% by weight
In addition, unless otherwise specified, in the following examples, when referring to the amounts and ratios of the respective ingredients of the nutritional components, each amount and ratio is based on the active ingredients osteopontin and conjugated linoleic acid, the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid.
Example 1
A nutritional component comprises Osteopontin (OPN)8 parts, Conjugated Linoleic Acid (CLA)400 parts, wherein the weight ratio of CLA to OPN is 50.
Example 2
A nutritional component comprises Osteopontin (OPN)20 parts, and Conjugated Linoleic Acid (CLA)8 parts, wherein the weight ratio of CLA to OPN is 0.4.
Example 3
A nutritional component comprises Osteopontin (OPN)16 parts, and Conjugated Linoleic Acid (CLA)40 parts, wherein the weight ratio of CLA to OPN is 2.5.
Example 4
A nutritional component comprises Osteopontin (OPN)30 parts and Conjugated Linoleic Acid (CLA)4.4 parts, wherein the weight ratio of CLA to OPN is 0.147.
Example 5
A nutritional component comprises 7.8 parts of Osteopontin (OPN) and 9.8 parts of Conjugated Linoleic Acid (CLA), wherein the weight ratio of CLA to OPN is 1.256.
Example 6
A nutritional component comprises Osteopontin (OPN)9.6 parts, Conjugated Linoleic Acid (CLA)164 parts, wherein the weight ratio of CLA to OPN is 17.08.
Example 7
A nutritional component comprises Osteopontin (OPN)11 parts, and Conjugated Linoleic Acid (CLA)82 parts, wherein the weight ratio of CLA to OPN is 7.45.
Example 8
A nutritional component comprises Osteopontin (OPN)9.6 parts, and Conjugated Linoleic Acid (CLA)148 parts, wherein the weight ratio of CLA to OPN is 15.42.
Example 9
A nutritional component comprises Osteopontin (OPN)8 parts, and Conjugated Linoleic Acid (CLA)8 parts, wherein the weight ratio of CLA to OPN is 1.
Example 10
A nutritional component comprises Osteopontin (OPN)20 parts, Conjugated Linoleic Acid (CLA)400 parts, wherein the weight ratio of CLA to OPN is 20.
Example 11
A nutritional component comprises Osteopontin (OPN)10 parts, and Conjugated Linoleic Acid (CLA)200 parts, wherein the weight ratio of CLA to OPN is 20.
Comparative example 1
A nutritional composition comprises Osteopontin (OPN)20 parts.
Comparative example 2
A nutritional component comprises Conjugated Linoleic Acid (CLA)400 parts.
Comparative example 3
A nutritional composition comprises Lactoferrin (LF)16 parts, linoleic acid 40 parts, wherein the weight ratio of linoleic acid to LF is 2.5.
Lactoferrin is one of the main defense molecules of the body, and has various biological immune activities, including broad-spectrum antibacterial activity, antiviral activity, antioxidant activity and immunoregulatory activity. Many studies show that lactoferrin can affect the immune function of the body by activating innate immunity and adaptive immunity-related immune cells and maintaining the dynamic balance of proinflammatory factors and anti-inflammatory factors. Linoleic acid is a functional polyunsaturated fatty acid, and is involved in the control of cardiovascular diseases, immune regulation, cell growth and apoptosis, etc. Such unsaturated acids have been studied extensively, primarily with regard to their effects on cytokines and other inflammatory mediators, as well as on platelet activity and thrombosis. Both are currently widely added to infant formula.
Experimental example of animals
Component immune efficacy animal experiments: through experimental study on the influence of components containing OPN and CLA in different proportions on the immune function, according to the technical guidance of health food inspection and evaluation, the functional evaluation of the components for enhancing the immunity is carried out, animal experiment verification is carried out, whether the components have the function of enhancing the immunity is judged, and then the components are constructed, so that innovation support is provided for product development.
1 materials and methods
1.1 Primary reagents
The main reagents used in this test were: sheep Red Blood Cells (SRBC), physiological saline, Hank's solution (pH 7.2-7.4), complement (guinea pig serum), SA buffer solution, agarose, Hb diluent kit (Nanjing institute of bioengineering, 20190916), and RPMI1640 medium (gibco, 1970736). Micro-syringes (25 μ L), glass plates, test tubes, slide racks, 200 mesh screens, 24-well cell culture plates, 96-well cell culture plates, timers, pipettes, slides, and the like.
1.2 Main instrumentation
A T1000 electronic balance (2014004), a BS223S electronic balance (2008007), a UV2600 ultraviolet visible spectrophotometer (2015003), a thermostatic water bath (2004009), and a micrometer screw (96099).
1.3 Experimental animals
Selecting Beijing Huafukang biotech GmbH [ license number: 240 female mice of 18 g-20 g SPF KM bred by SCXK (Jing) 2014-0004 ]. License number for experimental animals: SYXK (Kyoto) 2017-. The maintenance feed was prepared by the company "ao synergetic feed limited of australia of beijing, co: SCXK (Jing) 2014-.
1.4 Experimental groups
After 240 KM mice were acclimatized for 7 days, they were randomly divided into 10 groups of 24 mice: the experimental group 1 (example 1), the experimental group 2 (example 2), the experimental group 3 (example 3), the experimental group 4 (example 9), the experimental group 5 (example 10), the experimental group 6 (example 11), the control group 1 (comparative example 1), the control group 2 (comparative example 2), the control group 3 (comparative example 3) and the blank control group were separately gavaged with sterile water dissolved samples, the gavage dose of the mice was 10ml/kg.bw, the blank control group was gavaged with sterile water of the same volume for 1 time per day, and the animals were continuously fed or gavaged for 30 days, and the maintenance feed was given to each dose group. Wherein, the high and medium doses and the low doses of the osteopontin are 200, 160 and 80(mg/kg.bw), the high and medium doses and the low doses of the conjugated linoleic acid are 4000, 400 and 80(mg/kg.bw), and the intake of each group of mice is shown in table 1.
TABLE 1 mouse intake Scale for each group
1.5 detection index
1.5.1 ConA-induced splenic lymphocyte transformation assay (MTT method) in mice
When T lymphocytes are stimulated by mitogens such as ConA and PHA or specific antigens to transform blast cells, live cells, particularly proliferating cells, develop MTS by mitochondrial hydrolase, and the optical density value of the MTS can reflect the proliferation condition of the cells. Data statistics are typically performed using analysis of variance. The optical density of the ConA-added wells minus the optical density of the non-ConA-added wells represents the proliferative capacity of lymphocytes.
1.5.2 delayed type allergy (DTH) test (plantar thickening)
Sheep blood was washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 0.2mL of 2% (v/v, prepared with physiological saline) SRBC suspension (2000r/min, 10min), and the thickness of the left hind foot plantar region was measured 4 days after sensitization. Then 20 μ L of SRBC suspension (20% (v/v, prepared in physiological saline) was injected subcutaneously at the measurement site, and the thickness of the plantar region of the left hind foot was measured 24h after injection. The two measurements are all measured at the same position for three times, and the average value is taken. The extent of DTH is expressed as the difference in thickness of the plantar aspect of the foot before and after the attack.
1.5.3 determination of the number of antibody-producing cells
Sheep blood was washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 0.2mL of 2% (v/v, prepared with physiological saline) SRBC suspension. And (3) dislocating and killing the cervical vertebra of the mice immunized by the SRBC for 5 days, taking out the spleen, slightly grinding the spleen, and preparing a cell suspension. Centrifugation (1000r/min) was carried out for 5min, washing was carried out 2 times with Hank's solution, and finally the cells were suspended in 8.0mL of Hank's solution. Heating agarose for dissolving, mixing with equivalent amount of double Hank's solution, subpackaging into small test tubes with 0.5mL per tube, adding 10% (v/v, prepared by SA solution) of SRBC suspension 50 μ L and spleen cell suspension 8 μ L into the tubes, rapidly mixing, pouring onto slide with agarose thin layer, making parallel sheets, after agar solidification, horizontally buckling the slide on a slide rack, placing into a carbon dioxide incubator for incubation at 37 ℃ for 1h, adding complement (18) diluted by SA buffer solution into a groove of the slide rack, continuing incubation for 1.5h, and counting the number of hemolytic plaques. Number of plaques/whole spleen reflecting number of antibody-producing cells
1.6 statistical analysis
Statistical processing was performed using SPSS17.0 statistical software using independent sample T test. The obtained measurement data are expressed by mean +/-standard deviation, statistical analysis is carried out by methods such as variance analysis, and the difference is more than 0.05, so that the statistical significance is achieved.
2 results
2.1 Effect of Each test substance on ConA-induced proliferative Capacity of mouse spleen lymphocytes
TABLE 2 Effect of test samples on ConA-induced splenic lymphocyte proliferation potency in mice
As shown in Table 2, compared with the blank control group, the ConA-induced splenic lymphocyte proliferation capacity of the mice of the control groups 1, 2 and 3 has no significant difference (P > 0.05); compared with a blank control group, the experimental groups 1, 2, 3, 5 and 6 can obviously improve the proliferation capacity of the splenic lymphocytes of the mice induced by ConA (P is less than 0.05); compared with a control group, the experimental group can obviously improve the proliferation capacity of the splenic lymphocytes of the mice induced by the ConA (P < 0.05).
The results show that the combined action of the osteopontin and the conjugated linoleic acid in the components can obviously improve the phagocytic function of mouse abdominal cavity macrophages, and the effect is superior to that of a single component and the combined action of lactoferrin and linoleic acid.
In addition, as can be seen from the above table, the control group 1 and the control group 2 increased the proliferation capacity of the spleen lymphocytes induced by ConA by 0.016 and 0.017 respectively compared with the blank control group, and the experimental group 5 increased the proliferation capacity of the spleen lymphocytes induced by ConA by 0.071 compared with the blank control group, which is much larger than the sum of the two (0.016+0.017 ═ 0.033). This indicates that the osteopontin and the conjugated linoleic acid can synergistically improve the proliferation capacity of spleen lymphocytes of mice induced by ConA.
2.2 Effect of Each test substance on Sheep Red Blood Cell (SRBC) induced mouse DTH
TABLE 3 Effect of test samples on Sheep Red Blood Cell (SRBC) induced mouse DTH
As shown in table 3, compared with the blank control group, the control groups 1, 2 and 3 can significantly improve the thickening degree of the soles of the mice (P < 0.01); compared with a blank control group, the experimental groups 1, 2, 3, 5 and 6 can greatly improve the thickening degree of the soles of the mice (P < 0.001). Compared with the control group, the experimental group can obviously improve the thickening degree of the foot sole of the mouse (P < 0.05).
From the experimental results, the proportion of the osteopontin and the conjugated linoleic acid in the nutritional components can obviously improve the lymphocyte transformation function, has obvious difference on the induced foot development and thickening of normal mice, and can enhance the specific cellular immune function of an organism by improving the response capability of lymphocytes. The nutritional component has immunity enhancing effect, and the immunoregulation effect is superior to single component and the combined effect of lactoferrin and linoleic acid.
In addition, as can be seen from the above table, the control group 1 and the control group 2 respectively increase the thickness of the sole of the mouse by 0.207mm and 0.297mm relative to the blank control group, and the experimental group 5 increases the thickness of the sole of the mouse by 0.522mm relative to the blank control group, which is greater than the sum of the two (0.207+0.297 ═ 0.504) mm. This indicates that the thickness of the metatarsus of the mouse can be synergistically increased by the osteopontin and the conjugated linoleic acid.
2.3 Effect of Each test substance on the number of antibody-producing cells (PFC)
TABLE 4 influence of test samples on the number of antibody-producing cells (PFC)
As shown in table 4, none of the control groups 1, 2, 3 significantly increased the number of hemolytic plaques in mouse mice (P <0.05) compared to the blank control group; compared with a blank control group, the experimental groups 1, 2, 3, 5 and 6 can greatly improve the number of hemolytic plaques of the mice (P < 0.01). Compared with the control group, the experimental groups 5 and 6 can obviously improve the number of hemolytic plaques of the mice (P < 0.05).
In addition, as can be seen from the above table, the control group 1 and the control group 2 increased the number of hemolytic plaques by 19.85 × 10, respectively, compared to the blank control group3Whole spleen and 14.7X 103Whole spleen, experiment group 5 increased the number of hemolytic plaques by 64.71X 10 relative to the control blank3A whole spleen, which is much larger than the sum of the two (19.85+14.7 ═ 34.55) × 103The whole spleen. This indicates that the osteopontin and conjugated linoleic acid can synergistically increase the number of hemolytic plaques in mice.
Application examples
In the following application examples, the "parts" are parts by weight, and the% contents of the components are% by weight.
In addition, in each application example below, the following raw material sources were used as follows unless otherwise specified.
The natural full-fat milk powder rich in conjugated linoleic acid (the content of the conjugated linoleic acid is 0.227%): heilongjiang Feihe Dairy Co Ltd
Enriched with osteopontin concentrated whey protein powder (osteopontin 5.2%): arla Foods Ingredients Group P/S, Denmark
Desalting whey powder: french Euroserum (Red bird)
Galacto-oligosaccharide: bowling Bao biological shares Ltd
Mixing vegetable oil: jiaji grain oil (Nantong) Co., Ltd
Compounding vitamins: dismaman vitamin (Shanghai) Co Ltd
Compounding minerals: dismaman vitamin (Shanghai) Co Ltd
Whole milk powder: heilongjiang Feihe Dairy Co Ltd
Osteopontin powder (osteopontin 95.6%): ara Foods Ingredients Group P/S, Lacprodan OPN-10, Denmark
Solid corn syrup bowling-Bao biological shares Ltd
Fructo-oligosaccharide: bowling Bao biological shares Ltd
Conjugated linoleate (conjugated linoleic acid content 82%): the company basf (china) limited,
TG 80
skim milk powder: ireland Kerry
Isomaltooligosaccharide: bowling Bao biological shares Ltd
Raw milk rich in conjugated linoleic acid (conjugated linoleic acid content 0.025%): heilongjiang Feihe Dairy Co Ltd
Mono-diglycerol fatty acid ester: danisco (China) Ltd
Application example 1
Infant formula containing conjugated linoleic acid and osteopontin, prepared from the following components in parts by weight per 1000 parts of infant formula:
the milk powder of the invention uses the following raw materials: 195 parts of natural conjugated linoleic acid-rich whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 58 parts of osteopontin-rich concentrated whey protein powder (5.2%) in each part, 350 parts of desalted whey powder, 117 parts of lactose, 85 parts of galacto-oligosaccharide, 180 parts of mixed vegetable oil, 2 parts of sodium citrate, 2 parts of potassium chloride, 6 parts of calcium citrate, 3 parts of compound vitamin and 2 parts of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 0.044% of conjugated linoleic acid and 0.3% of osteopontin.
Application example 2
Infant formula containing conjugated linoleic acid and osteopontin, prepared from the following components in parts by weight per 1000 parts of infant formula:
the milk powder of the invention uses the following raw materials: 176 parts of natural conjugated linoleic acid-rich whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 19 parts of osteopontin-rich concentrated whey protein powder (5.2% of osteopontin in each part), 350 parts of desalted whey powder, 175 parts of lactose, 85 parts of galacto-oligosaccharide, 180 parts of mixed vegetable oil, 2 parts of sodium citrate, 2 parts of potassium chloride, 6 parts of calcium citrate, 3 parts of compound vitamin and 2 parts of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 0.04% of conjugated linoleic acid and 0.1% of osteopontin.
Application example 3
Every 1000 parts of infant formula milk powder containing conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight:
the milk powder of the invention uses the following raw materials: 433 parts of natural conjugated linoleic acid-rich whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 15 parts of osteopontin-rich concentrated whey protein powder (5.2% of osteopontin in each part), 350 parts of desalted whey powder, 48 parts of lactose, 70 parts of galacto-oligosaccharide, 75 parts of mixed vegetable oil, 5 parts of calcium citrate, 3 parts of compound vitamin and 1 part of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 0.098% of conjugated linoleic acid and 0.078% of osteopontin.
Application example 4
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and is prepared from the following components in parts by weight per 1000 parts of modified milk powder:
the milk powder of the invention uses the following raw materials: 750 parts of full cream milk powder, 1 part of osteopontin powder (95.6 percent of osteopontin in each part), 195 parts of solid corn syrup, 32 parts of fructo-oligosaccharide, 18 parts of conjugated linoleate (82 percent of conjugated linoleic acid in each part), 3 parts of compound vitamin and 1 part of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 1.48% of conjugated linoleic acid and 0.096% of osteopontin.
Application example 5
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and is prepared from the following components in parts by weight per 1000 parts of modified milk powder:
the milk powder of the invention uses the following raw materials: 750 parts of desalted whey powder, 0.42 part of osteopontin powder (95.6 percent of osteopontin in each part), 189.18 parts of solid corn syrup, 32 parts of fructo-oligosaccharide, 24.4 parts of conjugated linoleate (82 percent of conjugated linoleic acid in each part), 3 parts of compound vitamin and 1 part of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 2 percent of conjugated linoleic acid and 0.04 percent of osteopontin.
Application example 6
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for pregnant women, and each 1000 parts of the modified milk powder is prepared from the following components in parts by weight:
the milk powder of the invention uses the following raw materials: 336 parts of full cream milk powder, 1 part of osteopontin powder (95.6 percent of osteopontin in each part), 350 parts of skim milk powder, 55 parts of lactose, 195 parts of solid corn syrup, 40 parts of isomaltose hypgather, 20 parts of conjugated linoleate (82 percent of conjugated linoleic acid in each part), 2 parts of compound vitamin and 1 part of compound mineral substance; mixing the above materials, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain semi-finished powder, and packaging the mixed milk powder with nitrogen to obtain the final product. The product contains 1.64% of conjugated linoleic acid and 0.096% of osteopontin.
Application example 7
The modified milk containing the conjugated linoleic acid and the osteopontin is prepared from the following components in parts by weight per 1000 parts of the modified milk:
the modified milk of the invention contains 979 parts of raw milk rich in conjugated linoleic acid (the content of the conjugated linoleic acid in each part is 0.025 percent), 10 parts of conjugated linoleate (the content of the conjugated linoleic acid in each part is 82 percent), 1.2 parts of osteopontin powder (the content of the osteopontin in each part is 95.6 percent), 9.3 parts of fructo-oligosaccharide and 0.5 part of mono-diglycerol fatty acid ester; mixing the above materials, homogenizing, UHT sterilizing, homogenizing, and aseptic packaging to obtain the final product. The product contains 0.82% of conjugated linoleic acid and 0.11% of osteopontin.
Application example 8
The modified milk containing the conjugated linoleic acid and the osteopontin is prepared from the following components in parts by weight per 1000 parts of the modified milk:
the modified milk of the invention contains 981 parts of raw milk rich in conjugated linoleic acid (the content of the conjugated linoleic acid in each part is 0.025 percent), 2.14 parts of conjugated linoleate (the content of the conjugated linoleic acid in each part is 82 percent), 0.8 part of osteopontin powder (the content of the osteopontin in each part is 95.6 percent), 15.56 parts of fructo-oligosaccharide and 0.5 part of mono-diglycerol fatty acid ester; mixing the above materials, homogenizing, UHT sterilizing, homogenizing, and aseptic packaging to obtain the final product. The product contains 0.2 percent of conjugated linoleic acid and 0.08 percent of osteopontin.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (10)
1. A nutritional composition for enhancing immunity comprises conjugated linoleic acid and/or conjugated linoleate, and osteopontin; preferably, the nutritional component consists of conjugated linoleic acid and/or conjugated linoleate, and osteopontin; preferably the weight ratio of the sum of the amount of conjugated linoleic acid corresponding to conjugated linoleic acid and conjugated linoleate to osteopontin is from about 0.1:1 to 100:1, preferably from about 0.3:1 to 80:1, more preferably from about 0.4:1 to 70:1, especially preferably from about 0.4:1 to 50:1, especially preferably from about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1.
2. The nutritional component of claim 1 wherein the conjugated linoleic acid and/or conjugated linoleate is provided in the form of: the nutrient component rich in conjugated linoleic acid and/or conjugated linoleate, such as one or more of whole milk powder rich in conjugated linoleic acid, conjugated linoleate and/or raw milk rich in conjugated linoleic acid, preferably whole milk powder rich in conjugated linoleic acid and/or conjugated linoleate.
3. The nutritional component of claim 1 or 2 wherein osteopontin is provided in the form of: contains rich osteopontin nutrients, such as osteopontin-enriched whey protein powder and/or osteopontin powder.
4. A food or health product comprising the nutritional composition according to any one of claims 1 to 3.
5. The food or health product of claim 4, wherein the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food or health product is from about 0.02 wt% to 4 wt%, preferably from about 0.03 wt% to 3 wt%, more preferably from about 0.04 wt% to 2 wt%; osteopontin is present in an amount of about 0.04 wt% to about 0.3 wt%, preferably about 0.04 wt% to about 0.2 wt%, more preferably about 0.04 wt% to about 0.1 wt%.
6. The food or health product of claim 5, wherein the food or health product is a milk and dairy product, a fermented flavor food, a beverage, chocolate, candy, baked food, a juice food; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
7. The food or health product of claim 5 or 6, wherein the food or health product is an infant, maternal and elderly formula, raw or processed cheese, milk drink, solid dairy product, solid drink, ice cream.
8. Use of the nutritional component according to any one of claims 1 to 3 for the preparation of a food or health product, wherein the food or health product is a milk and dairy product, a fermented flavoured food, a beverage, chocolate, a confectionery, a bakery product, a fruit and vegetable juice food product; preferably, the food or health product is a milk and dairy product, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
9. The use according to claim 8, wherein, when applied to a food or health care product, the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid corresponding to conjugated linoleic acid ester in the prepared food or health care product is from about 0.02 to 4% by weight, preferably from about 0.03 to 3% by weight, more preferably from about 0.04 to 2% by weight; osteopontin is present in an amount of about 0.04 wt% to about 0.3 wt%, preferably about 0.04 wt% to about 0.2 wt%, more preferably about 0.04 wt% to about 0.1 wt%.
10. Use according to claim 9, wherein the food or health product is an infant, a maternal and a senior formula, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, ice cream.
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