CN115104731B - Nutritional composition and food comprising said nutritional composition - Google Patents

Nutritional composition and food comprising said nutritional composition Download PDF

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Publication number
CN115104731B
CN115104731B CN202210835034.7A CN202210835034A CN115104731B CN 115104731 B CN115104731 B CN 115104731B CN 202210835034 A CN202210835034 A CN 202210835034A CN 115104731 B CN115104731 B CN 115104731B
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alpha
nutritional composition
tocopherol
phospholipids
milk fat
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CN115104731A (en
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陈勇
王炬
潘健存
张维
蒋士龙
陈博
梁爱梅
冷友斌
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Heilongjiang Feihe Dairy Co Ltd
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Heilongjiang Feihe Dairy Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The present invention relates to a nutritional composition and food products comprising said nutritional composition. The nutritional composition comprises phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid (ARA). The nutritional composition can promote brain health, especially increase phospholipid and docosahexaenoic acid (DHA) content in brain.

Description

Nutritional composition and food comprising said nutritional composition
Technical Field
The present invention relates generally to a nutritional composition that promotes brain health, and in particular increases the content of phospholipids and docosahexaenoic acid (DHA) in the brain, and to food products comprising said nutritional composition. More specifically, the present invention relates to a nutritional composition comprising phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid (ARA) and to a food product comprising said nutritional composition.
Background
The brain is where the phospholipid content in human organs is most concentrated. Phospholipids are indispensable substances for the human body. Phospholipids are mainly present in animal and plant cells and are the main components of biological cell membranes. DHA is an indispensable and important component in brain cells and nervous tissues, and is very important for maintaining cell morphology and physiological functions. The increased content of DHA in the biological membrane has influence on the permeability of the fluid substances of the membrane and the activity of the receptor, thereby influencing the function of the membrane, being beneficial to enhancing the transmission of nerve information and enhancing the activity of brain and nervous system.
The health of the brain affects one's cognitive ability, memory, learning ability. "cognition" refers to the ability to process information, devote things to memory, reasoning, and solve problems. The cognitive functions of brain management problems, working memory and long-term memory, tend to decline gradually with age after 20 years of age, and these aging phenomena are also often accompanied by a reduction in brain structural areas such as caudate nucleus, cerebellum hemisphere, prefrontal cortex and hippocampal gyrus. It is seen whether the brain has developed completely in the early years, and whether the brain is healthy after adulthood is very important for the health of the human.
Phospholipids are lipids containing one or more phosphate groups, which are the main components constituting the basic skeleton of biological membranes, and the proportion of phospholipids is highest among lipids contained in human brain ash. Phospholipids are the most important structural lipids of brain and nerve tissues and are important substances constituting biological membranes. The phospholipids mainly consist of Sphingomyelin (SM), phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylinositol (PI), phosphatidylserine (PS).
It has been found that the fat of breast milk contains lipid components such as phospholipids, wherein the phospholipids account for about 0.4% -1% of the total fat. Phospholipids play an important role in the growth and development of infants, particularly in the development of the brain, nerves and vision of infants, and are an essential component in maintaining the structural stability of milk fat globules. The phospholipid has important biological functions for the growth and development of infants, is favorable for emulsification, digestion, absorption, operation and utilization of fatty acid, and has synergistic effect on the biological utilization of DHA, ARA and other long-chain polyunsaturated fats.
The fluidity of the brain synaptosome membrane decreases during brain aging. With the increasing depth of cell membrane research, it has been found by the scholars that changing the composition of phospholipids on the membrane decreases the fluidity of the membrane, which in turn affects the structure and function of membrane proteins. It has been found that as the PC/S M ratio decreases, the flowability of the film decreases. It can be seen that the content of the phospholipid components can affect the fluidity of the brain synaptosome membrane. Studies have shown that phosphatidylserine can improve memory function in Alzheimer's disease patients.
About 60% of the phospholipids in raw milk are bound to the fat globules, the remainder being on the fat globule membranes that are free to the skim milk.
Milk fat globule membrane (milk fat globule membrane, MFGM) is a unique structure in milk and contains components such as phospholipids, proteins, and cholesterol. There are more than 190 different proteins in MFGM, including: immune proteins, lactoferrin and other proteins. Both the protein and lipid components of MFGM play a positive role in the growth and development of infants. MFGM contains, in addition to proteins, phospholipids, which are biologically active substances and have nutritional functions, which are beneficial for the development and cognitive abilities of the infant brain, nervous system and digestive system, and which are partly produced by secretion from mammary epithelial cells, partly by cells carried in breast milk, and partly from maternal serum. However, due to various factors, infants cannot obtain enough breast milk to meet the demands of their normal growth and development, which requires the supply of infant formula.
D-alpha-tocopherol is also called RRR-alpha-tocopherol, RRR. The activity of the natural RRR-alpha-tocopherol is 1.36-2 times that of the synthetic alpha-tocopherol, is highly enriched (> 70%) in the key areas of the infant brain frontal cortex, hippocampus, occipital cortex and the like responsible for memory and learning, and shows an accumulation trend with increasing age, thus having very important significance for infant memory and intelligence development. The present study shows that the total alpha-tocopherol level in the Chinese milk is higher, wherein the concentration of the alpha-tocopherol in the colostrum is as high as 9.20mg/L. RRR-alpha-tocopherol, which is highly enriched in the brain, can protect long-chain unsaturated fatty acids such as DHA and the like by antioxidant effect. The d-alpha-tocopherol in the infant formula mainly comes from d-alpha-tocopheryl acetate.
Docosahexaenoic acid (DHA) and arachidonic acid (ARA) in long chain polyunsaturated fatty acids (LCPUFAs) have been found to be involved in the development of brain and neural networks, DHA being an essential material basis for brain cell development and formation.
The study found that breast-fed infants had higher DHA concentrations in the frontal cortex and parietal cortex than the corticosteroids fed with infant formula (no DHA and ARA). It is believed that this observation is due to breast milk being a rich source of DHA. Researchers have therefore speculated that adding DHA, ARA to infant formulas would improve neurological function. In randomized clinical trials of infant formulas, there has been evidence that the specific nutritional component docosahexaenoic acid (DHA) in human milk may be advantageous in cognitive development, improving cognitive ability. DHA in the diet of premature or term infants is associated with a higher mental development score (Carlson et al, 1994). More researchers have found that infant formulas supplemented with DHA+ARA can improve the psychological development index of infants (Birch E et al, 2000).
With the prolongation of human life and the continued growth of the elderly population, the incidence of cognitive dysfunction (cognitive impairment, CI) in the elderly is on a significant rise, and the resultant Alzheimer's Disease (AD) caused by CI is one of the major problems jeopardizing the health of the elderly. A large number of basic and clinical studies indicate that DHA plays a unique role in the maintenance and improvement of brain cognitive functions. Nutritional intervention with foods or dietary supplements rich in n-3 polyunsaturated fatty acids may have a positive effect on preventing the occurrence of cognitive dysfunction in elderly or improving cognitive function in patients with alzheimer's disease.
In the field of domestic infant formulas, there is too much gap in terms of the breast-feeding of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol, and the inventors have not searched for nutritional compositions designed from the pathogenic mechanism point of view that help to improve the cognitive ability of the elderly and maintain brain health. In view of the above two points, it is desirable to provide a nutritional composition that promotes brain health and increases the content of cephalin and DHA, so as to fill the gap in the field.
Disclosure of Invention
It is an object of the present invention to provide a nutritional composition which promotes brain health, in particular increasing the phospholipid content, DHA content in the brain.
It is another object of the present invention to provide a food product comprising the nutritional composition.
The present inventors have studied and found that the use of a nutritional composition comprising phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid can promote brain health, in particular increase the phospholipid content, DHA content in the brain. In particular, there is a synergy between the components in promoting brain health, especially increasing phospholipid content, DHA content in the brain.
In particular, the present invention is achieved as follows.
1. A nutritional composition comprising phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid.
2. The nutritional composition of item 1, wherein the source of phospholipids is milk-derived and/or plant-derived; preferably, the milk source is raw cow milk, and/or raw sheep milk, and/or whole milk powder, and/or desalted whey powder, and/or whey protein powder, and/or concentrated whey protein powder, and/or milk fat globule membrane protein powder; preferably, the plant source is soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soybean phospholipids, and/or sunflower oil.
3. The nutritional composition of any one of claims 1-2, wherein the milk fat globule membrane protein is derived from raw cow milk and/or raw sheep milk and/or whole milk powder and/or desalted whey powder and/or whey protein powder and/or concentrated whey protein powder and/or milk fat globule membrane protein powder.
4. The nutritional composition according to any one of items 1-3, wherein the content of phospholipids is 2.0-12.0 wt%, preferably 5.0-11.0 wt%, preferably 7.0-10.0 wt%, preferably 8.0-9.5 wt%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globulins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
5. Nutritional composition according to any one of items 1-4, wherein the milk fat globule protein is present in an amount of 25.0-95.0 wt. -%, preferably 50.0-92.0 wt. -%, preferably 70.0-90.0 wt. -%, preferably 73.0-88.0 wt. -%, relative to the total weight of the nutritional composition or relative to the total weight of phospholipids, milk fat globule protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
6. The nutritional composition of any one of items 1-5, wherein the d-alpha-tocopherol derivative is d-alpha-tocopheryl acetate.
7. Nutritional composition according to any one of items 1-6, wherein the d-alpha-tocopherol or d-alpha-tocopherol derivative is present in an amount of 0.10-0.60 wt. -%, preferably 0.12-0.50 wt. -%, preferably 0.14-0.45 wt. -%, preferably 0.15-0.40 wt. -%, relative to the total weight of the nutritional composition or relative to the total weight of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
8. Nutritional composition according to any one of items 1-7, wherein the docosahexaenoic acid is present in an amount of 2.0-45.0 wt%, preferably 2.0-20.0 wt%, preferably 2.0-10.0 wt%, preferably 2.5-8.0 wt% relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
9. Nutritional composition according to any one of the claims 1-8, wherein the arachidonic acid is present in an amount of 2.0-45.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.0-12.0 wt. -%, preferably 2.5-10.0 wt. -%, relative to the total weight of the nutritional composition or relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
10. The nutritional composition of any one of items 1-9, wherein the mass ratio of arachidonic acid to docosahexaenoic acid is 5.0-0.2, preferably 4.0-0.5, preferably 3.5-0.8, preferably 3.2-0.9, preferably 3.0-1.0.
11. The nutritional composition of any one of items 1-10, wherein the nutritional composition consists of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid and arachidonic acid.
12. A food product comprising the nutritional composition of any one of items 1-11.
13. The food product of item 12, wherein the food product is selected from the group consisting of infant formulas, nutritional supplements, reconstituted milk powder, special medical formulas, health foods, and functional foods.
14. The food product of any one of items 12-13, wherein the nutritional composition is added in an amount of at least 0.1 wt%, preferably 0.2-95.0 wt%, preferably 0.5-80.0 wt%, preferably 1.0-75.0 wt%, preferably 1.5-50.0 wt%, preferably 2.0-20.0 wt%, preferably 2.5-15.0 wt%, based on the total weight of the food product.
15. The food product of any one of items 12-14, which is in powder or liquid form.
Drawings
FIG. 1 shows the results of the fourth day incubation period of rats in trials 1-1 to 1-4.
Figure 2 shows the results of the fourth day incubation period of rats in trials 2-1 to 2-3.
FIG. 3 shows the results of the fourth day incubation period of rats tested in 3-1 to 3-3.
FIG. 4 shows the results of the fourth day incubation period of rats tested in 4-1 to 4-5.
Detailed Description
Unless otherwise defined, 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, if not otherwise defined, to which this invention belongs.
As used herein, the following terms have the following meanings.
The term "infant" refers to a person from 0 to 6 months of age.
The term "older infant" refers to a person of 6 to 12 months of age.
The term "young child" refers to a person of 12 to 36 months of age.
The term "infant" refers to a person 0-36 months of age.
The term "infant formula" as used herein encompasses infant formulas, older infant formulas, and toddler formulas. Typically, infant formulas are used as a breast milk substitute from the birth of the infant, and older infant formulas are used as breast milk substitutes from 6 to 12 months after the birth of the infant, and toddler formulas are used as breast milk substitutes from 12 to 36 months after the birth of the infant.
The term "infant formula" refers to a liquid or powder product produced by physical means only, using milk and milk protein products or soy and soy protein products as the main raw material, adding appropriate amounts of vitamins, minerals and/or other ingredients. Is suitable for normal infants, and the energy and nutrient components of the infant formula can meet the normal nutritional requirements of infants in 0-6 months.
The term "infant formula" refers to liquid or powder products made from milk and dairy products or soy and soy protein products as the main raw material, with the addition of appropriate amounts of vitamins, minerals and/or other ingredients, and by physical means only. Is suitable for older infants, and the energy and nutrient components of the older infants can meet the partial nutrient requirements of older infants in 6-12 months.
The term "infant formula" refers to a liquid or powder product which is produced by using milk and milk protein products or soybean and soybean protein products as main raw materials, adding proper amount of vitamins, minerals and/or other ingredients, and producing and processing by using only a physical method. Is suitable for infants, and the energy and nutrient components of the infant feed can meet the partial nutritional requirements of the infants in 12-36 months.
The term "breast milk" is understood to mean the mother's breast milk or colostrum.
The term "completely breast-fed infant or young child" has its ordinary meaning and refers to infants whose vast majority of nutrients and/or energy is derived from human breast milk.
The term "infant/follow-up/toddler fed mainly with infant formula" has its usual meaning, meaning that the source of nutrition for nutrients and/or energy is mainly derived from infants or toddlers physically produced and processed into infant formula, follow-up or growing-up milk. The term "primarily" refers to at least 50%, such as at least 75%, of those nutrients and/or energy.
In addition, in the context of the present invention, the term "comprising" or "comprises" does not exclude other possible elements. The compositions of the present invention (including embodiments described herein) may comprise, consist of, or consist essentially of the following elements: the essential elements of the invention described herein and any of the other or optional ingredients, components or limitations described herein or otherwise as desired.
The subject of the invention is suitable for normal humans and may be infants and/or older infants, and/or young children, and/or young adults, and/or middle-aged adults, and/or elderly adults. More preferred are formula fed human infants.
All percentages are by weight unless otherwise indicated.
The application will now be described in more detail. It should be noted that the various aspects, features, embodiments, examples and advantages thereof described herein may be compatible and/or may be combined together.
The present invention relates to a nutritional composition for promoting brain health, in particular increasing the phospholipid content and DHA content in the brain, and a food containing the nutritional composition.
The present invention will be specifically described below.
Nutritional composition
In one aspect, the present invention provides a nutritional composition comprising phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid.
In one embodiment, the nutritional composition consists of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid.
The inventors have found that when phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid are included in the nutritional composition together, these components synergistically promote brain health, especially increasing the phospholipid content, DHA content in the brain.
Phospholipid
In the context of the present invention, the term "phospholipid" is a generic term for the constituents of phospholipids, which may consist of Sphingomyelin (SM), and/or Phosphatidylethanolamine (PE), and/or Phosphatidylcholine (PC), and/or Phosphatidylinositol (PI), and/or Phosphatidylserine (PS).
The phospholipids may be derived from milk and/or plants. The phospholipids may be provided in liquid or powder form.
The milk-derived phospholipids may be provided by one or more of raw cow milk, and/or raw sheep milk, and/or whole milk powder, and/or desalted whey powder, and/or whey protein powder, and/or concentrated whey protein powder, and/or milk fat globule membrane protein powder.
The plant-derived phospholipids may be provided by one or more of soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soybean phospholipid, and/or sunflower seed oil, or food materials made therefrom.
In one embodiment, the phospholipid content may be 2.0-12.0 wt%, preferably 5.0-11.0 wt%, preferably 7.0-10.0 wt%, preferably 8.0-9.5 wt%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid in the nutritional composition; for example, the number of the cells to be processed, 2.0 wt%, 2.1 wt%, 2.2 wt%, 2.3 wt%, 2.4 wt%, 2.5 wt%, 2.6 wt%, 2.7 wt%, 2.8 wt%, 2.9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, 3.3 wt%, 3.4 wt%, 3.5 wt%, 3.6 wt%, 3.7 wt%, 3.8 wt%, 3.9 wt%, 4.0 wt%, 4.1 wt%, 4.2 wt%, 4.3 wt%, 4.4 wt%, 4.5 wt%, 4.6 wt%, 4.7 wt%, 4.8 wt%, 4.9 wt%, 5.0 wt%, 5.1 wt%, 5.2 wt%, 5.3 wt%, 5.4 wt%, 5.5 wt%, 5.6 wt%, 5.7 wt%, 5.8 wt%, 5.9 wt%, 6.0 wt%, 6.1 wt%, 6.2 wt%, 6.3 wt%, 6.4 wt%, 6.5 wt%, 6.6.6.6 wt%, 6.7 wt%, 6.8 wt%, 6.9 wt%, 9 wt%, and 9 wt%, 9 wt% of the total components of the composition 7.1 wt%, 7.2 wt%, 7.3 wt%, 7.4 wt%, 7.5 wt%, 7.6 wt%, 7.7 wt%, 7.8 wt%, 7.9 wt%, 8.0 wt%, 8.1 wt%, 8.2 wt%, 8.3 wt%, 8.4 wt%, 8.5 wt%, 8.6 wt%, 8.7 wt%, 8.8 wt%, 8.9 wt%, 9.0 wt%, 9.1 wt%, 9.2 wt%, 9.3 wt%, 9.4 wt%, 9.5 wt%, 9.6 wt%, 9.7 wt%, 9.8 wt%, 9.9 wt%, 10.0 wt%, 10.1 wt%, 10.2 wt%, 10.3 wt%, 10.4 wt%, 10.5 wt%, 10.6 wt%, 10.7 wt%, 10.8 wt%, 10.9 wt%, 11.0 wt%, 11.1 wt%, 11.2 wt%, 11.3 wt%, 11.4 wt%, 11.5 wt%, 11.6 wt%, 11.7 wt%, 11.8 wt%, 11.9 wt%, 11.0 wt%, 11.1 wt%, 11.3 wt%, 11.0 wt%, and 11.0 wt%, 10.1 wt%, and 10.1 wt% of the like Or a range defined by any two thereof, and any values and subranges subsumed within the range.
When the content of phospholipids in the nutritional composition of the invention is within the above range, the nutritional composition may more significantly promote brain health, especially increase the content of phospholipids, DHA in the brain, and the synergistic effect of phospholipids, milk fat globulins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid may be more significant in promoting brain health, especially increasing the content of phospholipids, DHA in the brain.
In one embodiment, the phospholipid is commercially available from, for example, jiaji, germany.
Milk fat globule membrane protein
In the context of the present invention, the term "milk fat globule membrane protein (MFGM)" refers to a component of milk, in particular cow's or human milk. Briefly, the term includes membranes and membrane-bound material surrounding fat globules in mammalian milk, as well as other components of MFGM, which are referred to as "MFGM components.
The terms "milk fat globule membrane protein", "MFGM" and "MFGM component" are used interchangeably herein for convenience of language.
Milk fat globule membrane proteins may be derived from any substance containing milk fat globule membrane proteins such as raw cow milk and/or raw sheep milk and/or whole milk powder and/or desalted whey powder and/or whey protein powder and/or concentrated whey protein powder (MFGM) and/or milk fat globule membrane protein powder.
In one embodiment, the content of milk fat globular membrane protein may be 25.0-95.0 wt%, preferably 50.0-92.0 wt%, preferably 70.0-90.0 wt%, preferably 73.0-88.0 wt%, relative to the total weight of phospholipids, milk fat globular membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition, or alternatively; for example, the number of the cells to be processed, 25.0 wt%, 25.5 wt%, 26.0 wt%, 26.5 wt%, 27.0 wt%, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 42.0 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, 45.5 wt%, 46.0 wt%, 46.5 wt%, 47.0 wt%, 47.5 wt%, 48.0 wt%, 49.0 wt%, 49.50 wt%, 50 wt%, and 50 wt%. 50.5 wt%, 51.0 wt%, 51.5 wt%, 52.0 wt%, 52.5 wt%, 53.0 wt%, 53.5 wt%, 54.0 wt%, 54.5 wt%, 55.0 wt%, 55.5 wt%, 56.0 wt%, 56.5 wt%, 57.0 wt%, 57.5 wt%, 58.0 wt%, 58.5 wt%, 59.0 wt%, 59.5 wt%, 60.0 wt%, 60.5 wt%, 61.0 wt%, 61.5 wt%, 62.0 wt%, 62.5 wt%, 63.0 wt%, 63.5 wt%, 64.0 wt%, 64.5 wt%, 65.0 wt%, 65.5 wt%, 66.0 wt%, 66.5 wt%, 67.0 wt%, 67.5 wt%, 68.0 wt%, 68.5 wt%, 69.0 wt%, 69.5 wt%, 70.0 wt%, 70.5 wt%, 71.0 wt%, 71.5 wt%, 72.0 wt%, 72.5 wt%, 73.0 wt%, 73.5 wt%, 74.5 wt%, 75.75 wt%, 75.5 wt%, and 75.0 wt%, etc. of the composition, 76.0 wt%, 76.5 wt%, 77.0 wt%, 77.5 wt%, 78.0 wt%, 78.5 wt%, 79.0 wt%, 79.5 wt%, 80.0 wt%, 80.5 wt%, 81.0 wt%, 81.5 wt%, 82.0 wt%, 82.5 wt%, 83.0 wt%, 83.5 wt%, 84.0 wt%, 84.5 wt%, 85.0 wt%, 85.5 wt%, 86.0 wt%, 86.5 wt%, 87.0 wt%, 87.5 wt%, 88.0 wt%, 88.5 wt%, 89.0 wt%, 89.5 wt%, 90.0 wt%, 90.5 wt%, 91.0 wt%, 91.5 wt%, 92.0 wt%, 92.5 wt%, 93.0 wt%, 93.5 wt%, 94.0 wt%, 94.5 wt%, 95.0 wt%, or any two of them define a range and any value and subrange within the range.
When the content of milk fat globule membrane protein in the nutritional composition of the invention is within the above range, the nutritional composition may more significantly promote brain health, especially increase the phospholipid content, the DHA content in the brain, and the synergism of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid may be more significant in promoting brain health, especially increase the phospholipid content, the DHA content in the brain.
In one embodiment, milk fat globule membrane proteins are available from denmark ARLA.
D-alpha-tocopherol or d-alpha-tocopherol derivative
D-alpha-tocopherol is an isomer of vitamin E, which is the most biologically active vitamin E. The d-alpha-tocopherol as described herein refers to naturally occurring vitamin E. The terms "d-alpha-tocopherol", "RRR-alpha-tocopherol" and "naturally occurring vitamin E", "RRR" are used interchangeably herein for convenience of language.
The term "d-alpha-tocopherol derivative" as used herein refers to a substance derived from d-alpha-tocopherol and capable of providing d-alpha-tocopherol.
In one embodiment, the d-alpha-tocopherol derivative is d-alpha-tocopheryl acetate.
In one embodiment, the d-alpha-tocopherol or d-alpha-tocopherol derivative (e.g., d-alpha-tocopheryl acetate) content may be 0.10-0.60 wt%, preferably 0.12-0.50 wt%, preferably 0.14 wt% to 0.45 wt%, preferably 0.15-0.40 wt%, relative to the total weight of phospholipids, milk fat globulins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 0.10 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.20 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, 0.27 wt%, 0.28 wt%, 0.29 wt%, 0.30 wt%, 0.31 wt%, 0.32 wt%, 0.33 wt%, 0.34 wt%, 0.35 wt%, 0.36 wt%, 0.37 wt%, 0.38 wt%, 0.39 wt%, 0.40 wt%, 0.41 wt%, 0.42 wt%, 0.43 wt%, 0.44 wt%, 0.45 wt%, 0.46 wt%, 0.47 wt%, 0.48 wt%, 0.49 wt%, 0.50 wt%, 0.51 wt%, 0.52 wt%, 0.53 wt%, 0.54 wt%, 0.55 wt%, 0.56 wt%, 0.57 wt%, 0.59 wt%, 0.57 wt%, and 0.59 wt%, and any ranges defined by any two of the ranges.
When the content of d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopherol in the nutritional composition is within the above range, the nutritional composition can promote brain health more remarkably, especially increase the phospholipid content, DHA content in the brain, and the synergistic effect of phospholipid, milk fat globulin, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, especially increasing the phospholipid content, DHA content in the brain can be more remarkable.
Docosahexaenoic acid
Docosahexaenoic acid refers to cis-4, 7,10,13,16, 19-docosahexaenoic acid, also commonly referred to in the art as DHA for short, and is a polyunsaturated fatty acid essential to the human body. It is a linear fatty acid containing 22 carbon atoms and 6 carbon-carbon double bonds, and has a molecular formula of C 22H32O2.
The terms "docosahexaenoic acid", "DHA" are used interchangeably herein for convenience of language.
In one embodiment, the docosahexaenoic acid content may be 2.0-45.0 wt%, preferably 2.0-20.0 wt%, preferably 2.0-10.0 wt%, preferably 2.5-8.0 wt% relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, the number of the cells to be processed, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.5 wt%, 19.0 wt%, 19.5 wt%, 20.0 wt%, 20.5 wt%, 21.0 wt%, 21.5 wt%, 22.0 wt%, 22.5 wt%, 23.0 wt%, 23.5 wt%, 24.0 wt%, 24.5 wt%, 25.0 wt%, 25 wt%; 25.5 wt%, 26.0 wt%, 26.5 wt%, 27.0 wt%, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 41.5 wt%, 42.0 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, or any two of them define a range within the range, including any value and sub-range within the range.
When the content of docosahexaenoic acid in the nutritional composition is within the above range, the nutritional composition can promote brain health more remarkably, especially increase the phospholipid content, DHA content in the brain, and the synergistic effect of phospholipid, milk fat globular membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, especially increase the phospholipid content, DHA content in the brain can be more remarkable.
Arachidonic acid
Arachidonic acid refers to all-cis-5, 8,11, 14-eicosatetraenoic acid, also commonly referred to in the art as ARA for short. Which is a higher unsaturated fatty acid containing 20 carbon atoms and 4 carbon-carbon double bonds and has a molecular formula of CH 3(CH2)4(CH＝CH-CH2)4(CH2)2 COOH.
The terms "arachidonic acid", "ARA" are used interchangeably herein for convenience of language.
In one embodiment, the content of arachidonic acid may be 2.0-45.0 wt%, preferably 2.0-20.0 wt%, preferably 2.0-12.0 wt%, preferably 2.5-10.0 wt%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, the number of the cells to be processed, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.5 wt%, 19.0 wt%, 19.5 wt%, 20.0 wt%, 20.5 wt%, 21.0 wt%, 21.5 wt%, 22.0 wt%, 22.5 wt%, 23.0 wt%, 23.5 wt%, 24.0 wt%, 24.5 wt%, 25.0 wt%, 25 wt%; 25.5 wt%, 26.0 wt%, 26.5 wt%, 27.0 wt%, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 41.5 wt%, 42.0 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, or any two of them define a range within the range, including any value and sub-range within the range.
When the content of arachidonic acid in the nutritional composition of the present invention is within the above range, the nutritional composition may more remarkably promote brain health, especially increase the phospholipid content, DHA content in the brain, and the synergistic effect of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid may be more remarkable in promoting brain health, especially increase the phospholipid content, DHA content in the brain.
In one embodiment, the mass ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition of the invention may be 5.0-0.2, preferably 4.0-0.5, preferably 3.5-0.8, preferably 3.2-0.9, preferably 3.0-1.0. For example, the ratio of arachidonic acid to docosahexaenoic acid may be 5.0、4.9、4.8、4.7、4.6、4.5、4.3、4.2、4.1、4.0、3.9、3.8、3.7、3.6、3.5、3.4、3.3、3.2、3.1、3.0、2.9、2.8、2.7、2.6、2.5、2.4、2.3、2.2、2.1、2.0、1.9、1.8、1.7、1.6、1.5、1.4、1.3、1.2、11.1、1.0、0.9、0.8、0.7、0.6、0.5、0.4、0.3、0.2、 or a range defined by any two thereof, and any values and subranges subsumed within the range.
When the ratio of arachidonic acid to docosahexaenoic acid is within the above-mentioned range, the nutritional composition may promote brain health more remarkably, especially increase the phospholipid content, DHA content in the brain, and the synergistic effect of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid may be more remarkable in promoting brain health, especially increase the phospholipid content, DHA content in the brain.
The nutritional composition of the invention may be prepared by mixing phospholipids, milk fat globulins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid. The mixing may be performed by any suitable apparatus and method known in the art.
Food products
In another aspect, the invention also relates to a food product comprising the nutritional composition.
The food product of the present invention may be in the form of a powder or a liquid.
The food product according to the invention may be an infant formula (e.g. infant formula, follow-on formula, baby formula) such as infant formula, special medical formula, infant formula, nutritional supplements, modified milk powder, health food, functional food.
In one embodiment, the nutritional composition may be added to the food product in an amount of at least 0.1 wt%, preferably 0.2-95.0 wt%, preferably 0.5-80.0 wt%, preferably 1.0-75.0 wt%, preferably 1.5-50.0 wt%, preferably 2.0-20.0 wt%, preferably 2.5-15.0 wt%, based on the total weight of the food product. For example, based on the total weight of the food product, the nutritional composition may be added in an amount of 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.8 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.5 wt%, 19.0 wt%, 19.5 wt%, 20.0 wt%, 20.21.0 wt%, 21.0 wt%. 22.0 wt%, 22.5 wt%, 23.0 wt%, 23.5 wt%, 24.0 wt%, 24.5 wt%, 25.0 wt%, 25.5 wt%, 26.0 wt%, 26.5 wt%, 27.0 wt%, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 41.5 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, 46.0 wt%, and the composition of the composition is prepared by the composition of the composition, 46.5 wt%, 47.0 wt%, 47.5 wt%, 48.0 wt%, 48.5 wt%, 49.0 wt%, 49.5 wt%, 50.0 wt%, 50.5 wt%, 51.0 wt%, 51.5 wt%, 52.0 wt%, 52.5 wt%, 53.0 wt%, 53.5 wt%, 54.0 wt%, 54.5 wt%, 55.0 wt%, 55.5 wt%, 56.0 wt%, 56.5 wt%, 57.0 wt%, 57.5 wt%, 58.0 wt%, 58.5 wt%, 59.0 wt%, 59.5 wt%, 60.0 wt%, 60.5 wt%, 61.0 wt%, 61.5 wt%, 62.0 wt%, 62.5 wt%, 63.0 wt%, 63.5 wt%, 64.0 wt%, 64.5 wt%, 65.0 wt%, 65.5 wt%, 66.0 wt%, 66.5 wt%, 67.0 wt%, 67.5 wt%, 68.0 wt%, 68.5 wt%, 69.0 wt%, 69.5 wt%, 70.5 wt%, 70.0 wt%, 70.5 wt%, and 70.5 wt%, etc. of the composition 71.0 wt%, 71.5 wt%, 72.0 wt%, 72.5 wt%, 73.0 wt%, 73.5 wt%, 74.0 wt%, 74.5 wt%, 75.0 wt%, 75.5 wt%, 76.0 wt%, 76.5 wt%, 77.0 wt%, 77.5 wt%, 78.0 wt%, 78.5 wt%, 79.0 wt%, 79.5 wt%, 80.0 wt%, 80.5 wt%, 81.0 wt%, 81.5 wt%, 82.0 wt%, 82.5 wt%, 83.0 wt%, 83.5 wt%, 84.0 wt%, 84.5 wt%, 85.0 wt%, 85.5 wt%, 86.0 wt%, 86.5 wt%, 87.0 wt%, 87.5 wt%, 88.0 wt%, 88.5 wt%, 89.0 wt%, 89.5 wt%, 90.0 wt%, 90.5 wt%, 91.0 wt%, 91.5 wt%, 92.0 wt%, 92.5 wt%, 93.0 wt%, 93.5 wt%, 94.0 wt%, 95.0 wt%, etc, or a range defined by any two thereof, and any values and subranges subsumed within the range.
In addition to the components described above for the nutritional composition, the food product may also contain other ingredients, such as other proteins, carbohydrates, fats, vitamins, minerals, etc. that are often contained in milk powder.
These components will be further described below.
Other proteins
The food product of the invention may comprise other protein sources in addition to milk fat globule membrane proteins. It is particularly preferred that the food product of the invention contains other protein sources when it is an infant formula.
The other protein source is preferably derived from raw and/or goat milk, whole milk powder, skim milk powder, desalted whey, whey protein powder, concentrated whey protein powder, milk fat globule membrane protein powder, osteopontin (OPN), alpha-lactalbumin, hydrolyzed whey protein, soy, and combinations thereof.
Carbohydrates
The food product of the invention may also comprise a carbohydrate source. This is especially preferred when the food product of the invention is an infant formula. The carbohydrate may be one or more. The preferred carbohydrate source is lactose, but other carbohydrates may be added.
Fat
The food of the present invention may contain other fat sources in addition to the phospholipid, docosahexaenoic acid and arachidonic acid. The other fat source may be any lipid or fat or lipid or fat-containing substance suitable for use in food products. When the food product of the invention is an infant formula, it is particularly preferred that it comprises any lipid or fat suitable for use in infant formulas.
Preferred fat sources include cow and/or sheep milk, soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or sunflower oil, and/or 2-palmitic acid triglycerides of 1, 3-dioleate, and may also contain essential polyunsaturated fatty acids such as: linoleic acid and alpha-linolenic acid.
Vitamins, minerals and other components
The food product of the present invention may contain, in addition to d-alpha-tocopherol or d-alpha-tocopherol derivatives, such as d-alpha-tocopheryl acetate, all nutrients deemed necessary for the daily diet, which may be vitamins and minerals or other forms that maintain normal nutritional needs. Minerals, vitamins and other nutrients optionally present in the nutritional composition include vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, biotin, folic acid, inositol, niacin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, taurine, and l-carnitine. Minerals are typically added in the form of salts.
The food product of the invention may optionally further comprise other ingredients which may have a beneficial effect or which are well known in the art, such as lutein, nucleotides, 1, 3-dioleate 2-palmitic acid triglyceride. The amounts are amounts commonly used in nutritional compositions. The nucleotide may be, for example, cytidine 5' -monophosphate (CMP) and/or its sodium salt, uridine 5' -monophosphate (UMP) and/or its sodium salt, adenosine 5' -monophosphate (AMP) and/or its sodium salt, guanosine 5' -monophosphate (GMP) and/or its sodium salt, inosine 5' -monophosphate (IMP) and/or its sodium salt, and mixtures thereof.
Examples
The following detailed description of the invention and the advantageous effects thereof is provided by way of specific examples, which are intended to assist the reader in better understanding the nature and characteristics of the invention, and are not intended to limit the scope of the invention. The procedure not specifically described in the examples below was carried out according to the procedures conventional in the art.
Raw materials
In the examples section below, the raw materials used are as follows, unless otherwise indicated.
Phospholipid: EMULPUR SF available from Yu Jiaji asian food systems (beijing) limited.
Milk fat globule membrane protein: lacprodan MFGM-10 (concentrated whey protein powder (MFGM)) from Arla Foods Ingredients.
D-alpha-tocopheryl acetate: d-alpha-tocopheryl acetate available from Dissmann vitamins (Shanghai) limited, wherein the d-alpha-tocopheryl acetate active ingredient is 47%.
Docosahexaenoic acid (DHA): docosahexaenoic acid oleoresin powder obtained from Yu Run family bioengineering (Fujian) limited company, wherein DHA content of docosahexaenoic material is 7%.
Arachidonic acid (ARA): arachidonic acid oleoresin powder from Yu Run (Fujian) biological engineering, inc., wherein the content of ARA effective component in arachidonic acid raw material is 10%.
In the following sections, unless otherwise indicated, when referring to the content of each ingredient in the nutritional composition, the content of the ingredient refers to the mass ratio of the (active) ingredient relative to the total weight of phospholipids, milk fat globule membrane proteins, d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid as active ingredients.
Preparation example 1
A nutritional composition 1 was prepared by mixing phospholipid, milk fat globule membrane protein, d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid in a certain ratio, and the composition of the nutritional composition 1 is shown in table 1.
In addition, the nutritional composition 1 was added to milk powder to formulate an infant formula product 1. The amounts of the ingredients of the nutritional composition 1 added to the milk powder relative to 100g of the formulated milk powder product are also shown in table 1. The nutritional ingredients of the resulting infant formula product are shown in table 2.
TABLE 1 composition of nutritional composition 1 and addition amount of each component thereof in milk powder
Table 2. Nutritional ingredients for infant formula 1
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Preparation example 2
A variety of nutritional compositions were formulated using phospholipids, milk fat globule membrane protein, d-alpha-tocopheryl acetate, docosahexaenoic acid (DHA), and arachidonic acid (ARA), the compositions of which are shown in table 3. Wherein compositions 2-8 are the nutritional compositions of the present invention and compositions 9-10 are control nutritional compositions.
In addition, each nutritional composition is added into milk powder to prepare infant formula milk powder food. The nutritional compositions used in each of the milk powder products and the amounts of each of the ingredients added to the milk powder in each of the nutritional compositions are shown in table 4.
TABLE 3 composition of nutritional compositions
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Evaluation example 1
In this example, the effect of the nutritional composition on brain health and on the content of phospholipids, DHA and ARA in the brain was investigated.
In order to verify the effect of the nutritional composition of the invention in increasing the phospholipid content in the brain and increasing the DHA content in the brain, animal (rat) experiments were designed in combination with the daily intake of the infant with the amount of each nutrient raw material in the nutritional composition brought in by milk powder. The details of this animal experiment are detailed below.
The experiment sets that infants should take 105g of milk powder every day, and the average weight is 5.5kg. Rats were gavaged with each nutritional composition according to a standard that the amount of nutrient intake per body weight of the rats was 10 times the amount of nutrient intake per body weight of the infants. The amounts of each nutrient to be ingested per kg body weight per day by the rats are calculated as shown in Table 5. Wherein test 1-1 is a blank without any nutritional composition added and test 1-2 to test 1-4 used the nutritional composition of the invention.
TABLE 5 addition of the ingredients of the compositions for gastric lavage of rats of different groups (mg/kg)
Animal experiment
1. Animal selection and treatment
1.1. Rat selection and feeding
Rats: according to the criteria of 8 rats per trial, 32 colostrum SD rats were selected and randomly allocated on average to 4 groups of trials.
Feeding environment: keeping the ambient temperature at 22+ -1deg.C and the relative humidity (60+ -5deg.C), feeding standard feed, free feeding and drinking water, and pre-feeding for one week. The stomach was then irrigated continuously for 4 weeks.
1.2. Composition feeding regimen
The stomach was irrigated orally in the morning each day, the measurement is shown in Table 5, and the volume of the irrigated stomach is 1mL/100g body weight. Rats were weighed every week to vary the amount administered. Where test 1-1 is a blank group (number of individual rats n=8), test 1-2 is a low dose group (n=8), test 1-3 is a medium dose group (n=8), and test 1-4 is a high dose group (n=8) without any addition of raw materials.
2. Test protocol
Morris water maze experiment:
the Morris water maze test (Morris water maze, MWM) is an experiment for forcing experimental animals (rats) to swim, learning and searching a platform hidden in water, and is mainly used for testing the learning and memory capacity of the experimental animals on spatial position sense and direction sense (spatial positioning).
In this experiment, rats were placed into the water tank (and facing the wall of the water tank) from the water inlet points in quadrants i-iv in sequence each time, and the time for the rats to find and climb up the platform after entering the water maze, i.e., escape latency, abbreviated as latency, was recorded. The number of determinations was 8 pieces/group. The measurement results are reported as average values.
2.2. Total amount of cephalin:
Brain tissue was taken after rat sacrifice to determine the phospholipid composition and total amount. The number measured was 1/group.
2.3. Brain fatty acid composition:
Brain tissue was taken after rat sacrifice to determine DHA and ARA composition. The number of determinations was 8 pieces/group.
3. Conclusion of the test
3.1 Effect of compositions on cognition in rats
The effect of different compositions on the incubation period of rats was studied by performing a water maze test on rats, thereby exploring the effect on the learning and memory ability of rats.
In combination with the results of the rat escape latency test, it was found that the rat latency showed a decreasing trend with increasing training time, and that each composition had no significant effect on the learning ability of the rats 3 days before training. The effect of each composition on learning ability of rats was mainly represented on day 4.
Figure 1 shows the results of the fourth day incubation period of rats in trials 1-1 to 1-4 reflecting the effect of different nutritional compositions on the fourth day incubation period of rats. As can be seen from fig. 1, the latency of rats in trials 1-2, 1-3, 1-4 was significantly reduced on the fourth day compared to trial 1-1 (control), with improvements (reductions) in latency of trials 1-3 and 1-4 being most pronounced relative to trial 1-1. From the experimental results, the nutritional composition can significantly improve learning ability and cognition of rats.
3.2 Effect of nutritional compositions on phospholipid content in rat brain
The phospholipid composition was measured from brain tissue after the sacrifice of the rats, and the results are shown in Table 6.
TABLE 6 phospholipid content in rat brain
As can be seen from the data in Table 6, the total phospholipid content in the brains of rats in runs 1-2, 1-3, 1-4, and almost all of the individual phospholipid component contents were significantly increased as compared to run 1-1 as a blank group. Thus, the nutritional composition of the present invention may increase the total phospholipid content in the rat brain as well as the content of almost all of the individual phospholipid components.
3.3 Effect of nutritional composition on the ratio of DHA and ARA to total fatty acids in rat brain
The ratio of docosahexaenoic acid (DHA) and eicosatetraenoic acid (ARA) in total fatty acids in the brain was measured for the sacrificed rats, and the results are shown in Table 7.
TABLE 7 DHA and ARA ratio to total fatty acids in rat brain
From the data in Table 7, it can be seen that the ratio of DHA and ARA in the total fatty acid in the tests 1-2, 1-3 and 1-4 is significantly higher than that in the test 1-1 (blank control group), and the nutritional composition of the invention significantly increases the DHA and ARA content in the brain.
Evaluation example 2
In this example, the synergistic effect of the components of the nutritional composition on brain health and on the effects of phospholipid content, DHA and ARA content in the brain of rats was evaluated.
Animal experiments were designed to verify the effect of the composition of the invention on maintaining brain health, increasing phospholipid and DHA content in the brain, in combination with the daily intake of infants in the amounts of the various nutrient raw materials in the nutritional composition brought in by milk powder.
For details of this animal experiment, see evaluation example 1.
The experiment sets that infants should take 105g of milk powder every day, and the average weight is 5.5kg. Rats were gavaged with each nutritional composition according to a standard that the amount of nutrient intake per body weight of the rats was 10 times the amount of nutrient intake per body weight of the infants. The content of each nutrient to be ingested per kg body weight per day of the rat is calculated as shown in Table 8. Wherein runs 2-1 and 2-2 used the control composition and runs 2-3 used the nutritional composition of the invention.
TABLE 8 additive amounts of the ingredients of the different groups of rats' stomach-lavage compositions (mg/kg)
Conclusion of the test
1. Effects of nutritional compositions on rat brain health
The effect of different compositions on the incubation period of rats was studied by water maze experiments, thus exploring the effect on the learning and memory ability of rats.
In combination with the results of the rat escape latency test, it was found that the rat latency showed a decreasing trend with increasing training time, and that each composition had no significant effect on the learning ability of the rats 3 days before training. The effect of each composition on learning ability of rats was mainly represented on day 4.
Figure 2 shows the results of the fourth day incubation period of rats in trials 2-1 to 2-3 reflecting the effect of different nutritional compositions on the fourth day incubation period of rats. From FIG. 2, it can be seen that the rats of trial 2-3 had significantly less latency than the rats of trial 2-1, trial 2-2.
Further, as can be seen from FIG. 2 in combination with test 1-1 (blank) in FIG. 1, the incubation period of the rats in test 1-1 was about 42s, the incubation period of the rats in test 2-1 was about 26s, the incubation period of the rats in test 2-2 was about 37s, and the incubation period of the rats in test 2-3 was about 17s; trial 2-1 had a reduction in latency of about 16s relative to trial 1-1, trial 2-2 had a reduction in latency of about 5s relative to trial 1-1, and trial 2-3 had a reduction in latency of about 25s relative to trial 1-1, which was greater than the sum of the latency variation values of the former two (about 16+5=21 s).
Therefore, the components in the nutritional composition have a synergistic effect on the aspect of influence on the brain health of rats, so that the learning ability of rats is obviously improved.
2. Effect of nutritional compositions on phospholipid content in rat brain
The phospholipid composition was measured from brain tissue after the sacrifice of the rats, and the results are shown in Table 9.
TABLE 9 phospholipid content in rat brain
As can be seen from Table 9, rats fed with the nutritional composition of the present invention (runs 2-3) had higher total phospholipid content in the brain and all phospholipid content except PS than rats in control groups 2-1 and 2-2.
Further, according to Table 9 and in combination with run 1-1 (blank) in Table 6, the changes in total phospholipid content and in the respective phospholipid content for run 2-1, run 2-2 and run 2-3 relative to blank run 1-1 are shown in Table 10 below.
TABLE 10 variation of phospholipid content in rat brain
From Table 10, it can be seen that the difference between runs 2-3 and run 1-1 is higher than the sum of (run 2-1 and run 1-1 difference) and (run 2-2 and run 1-1 difference) in terms of total phospholipid content and the content of all individual phospholipid components except PS.
This shows that the ingredients of the nutritional composition of the invention have a synergistic effect on the total phospholipid content in the rat brain as well as the content of each phospholipid component.
3. Effect of nutritional composition on the ratio of DHA and ARA in the rat brain to total fatty acids
The DHA and ARA ratios in the brain were measured on the sacrificed rats and the results are shown in Table 11.
TABLE 11 DHA and ARA ratio to total fatty acids in rat brain
As can be seen from the data in Table 11, the ratio of DHA in rat brain in test 2-1 and test 2-2 is 7.91% and 7.2% respectively, and the ratio of DHA in test 2-3 is 12.04% and is significantly higher than that in test 2-1 and test 2-2; the ratio of ARA to fatty acid in rat brains in tests 2-1 and 2-2 is 12.41 percent and 11.02 percent respectively, and the ratio of DHA to fatty acid in tests 2-3 is 16.9 percent, which are also obviously higher than those in tests 2-1 and 2-2.
Further, according to Table 11 and in combination with Table 7, the changes in DHA and ARA ratios to total fatty acids in the rat brain for each of runs 2-1, 2-2 and 2-3 relative to the placebo run 1-1 are shown in Table 12 below.
TABLE 12 variation of DHA and ARA in the total fatty acids in the rat brain
As can be seen from the above table, the differences between test groups 2-3 and 1-1 are greater than the sum of (the differences between test groups 2-2 and 1-1) and (the differences between test groups 2-3 and 1-1) in terms of the ratio of DHA to total fatty acids and the ratio of ARA to total fatty acids in the rat brain. In particular, it can also be seen that when only phospholipids, milk fat globule membrane proteins and d-alpha-tocopheryl acetate are added, or only docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added, the DHA proportion in the rat brain is reduced, whereas when phospholipids, milk fat globule membrane proteins, d-alpha-tocopheryl acetate, docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added, the DHA proportion in the rat brain is increased.
This shows that there is a synergistic effect between the ingredients in the nutritional composition of the invention, whereby the DHA and ARA content in the brain can be significantly increased.
Evaluation example 3
In this example, the effect of the amount of docosahexaenoic acid added to the nutritional composition on brain health and the content of phospholipids and DHA in the brain of rats was studied
In order to verify the effect of the addition of docosahexaenoic acid in the nutritional composition of the invention on brain health and increasing the content of phospholipids and DHA in the brain, an animal experiment was designed in combination with the daily intake of the amount of each nutrient raw material in the nutritional composition brought by milk powder by infants.
For details of this animal experiment, see evaluation example 1.
The experiment sets that infants should take 105g of milk powder every day, and the average weight is 5.5kg. Rats were gavaged with each nutritional composition according to a standard that the amount of nutrient intake per body weight of the rats was 10 times the amount of nutrient intake per body weight of the infants. The content of each nutrient to be ingested per kg body weight per day of the rat is calculated as shown in Table 13. Wherein test 3-1 used the control composition and tests 3-2 and 3-3 used the nutritional composition of the invention.
Table 13. Different groups of rats were perfused with the amounts of the ingredients added (mg)
Conclusion of the test
1. Effect of varying amounts of docosahexaenoic acid in nutritional compositions on cognition in rats
Figure 3 shows the results of the fourth day incubation period of rats in trials 3-1 to 3-3 reflecting the effect of the amount of docosahexaenoic acid added to the nutritional composition on the fourth day incubation period of rats. As can be seen from FIG. 3, the incubation period of rats in trials 3-1 to 3-3 was significantly decreased, and the incubation period of rats in trials 3-2 and 3-3 was significantly smaller than that of rats in trial 3-1, and it was found that the difference in DHA content in the composition could affect the learning ability of rats.
2. Effect of varying amounts of docosahexaenoic acid addition in nutritional compositions on rat brain phospholipid content
The phospholipid composition was measured from brain tissue after the sacrifice of the rats, and the results are shown in Table 14.
TABLE 14 phospholipid content in rat brain
From the data in table 14, rats fed with nutritional compositions with varying amounts of docosahexaenoic acid added had significant differences in cephalins. Experiments show that with the increase of the addition amount of the docosahexaenoic acid, the phospholipid content in the brain of the rat shows a trend of increasing and then decreasing, but is higher than that of a control group without the addition of the docosahexaenoic acid.
3. Effect of different docosahexaenoic acid addition amounts in the nutritional composition on the ratio of DHA and ARA in the total fatty acids in the rat brain
The proportion of docosahexaenoic acid and eicosatetraenoic acid in the total fatty acids in the brain was measured in the sacrificed rats, and the results are shown in table 15.
TABLE 15 ratio of docosahexaenoic acid, eicosatetraenoic acid to total fatty acids in rat brain
As can be seen from the data results in the table, the ratio of DHA in the brains of rats in test groups 3-2 and 3-3 is 14.25% and 12.04%, respectively, and the ratio of DHA in test group 3-1 to fatty acid is only 7.2%, which is obviously lower than that in test groups 3-2 and 3-3, and therefore, DHA content in brains can be obviously increased by adding DHA. As can be seen from a comparison of experiments 3-2 and 3-3, the DHA content in the brain decreases slightly as the DHA content in the composition increases further.
Evaluation example 4
This example investigated the effect of the ratio of arachidonic acid to docosahexaenoic acid in a nutritional composition on learning ability in rats, cephalin in rats, and DHA content in the brain.
In order to verify the effect of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition of the invention on maintaining brain health and increasing the content of phospholipids and DHA in the brain, an animal experiment was designed in combination with the daily intake of the amount of each nutrient raw material in the nutritional composition brought by milk powder by infants.
For details of this animal experiment, see evaluation example 1.
The experiment sets that infants should take 105g of milk powder every day, and the average weight is 5.5kg. Rats were gavaged with each nutritional composition according to a standard that the amount of nutrient intake per body weight of the rats was 10 times the amount of nutrient intake per body weight of the infants. The amounts of each nutrient to be ingested per kg body weight per day for the rats are calculated as shown in Table 16. Wherein test 4-1 used a control composition and test 4-2 through test 4-5 used the nutritional composition of the present invention.
Table 16 different groups of rats were perfused with the amounts of ingredients (mg/kg)
Conclusion of the test
1. Influence of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition on learning ability of rats
Figure 4 shows the results of the fourth day incubation period of rats tested in 4-1 to 4-5, reflecting the effect of the ratio of the amounts of docosahexaenoic acid, arachidonic acid added in the nutritional composition on the fourth day incubation period of rats. As can be seen from fig. 4, the difference in the addition ratio of docosahexaenoic acid and arachidonic acid affects the incubation time of rats, and the incubation time tends to decrease and then increase with the change in the addition ratio.
2. Influence of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition on the rat cephalin content
The phospholipid composition was measured from brain tissue after the sacrifice of the rats, and the results are shown in Table 17.
TABLE 17 phospholipid content in rat brain
From the test results, it is known that the difference in the ratio of arachidonic acid to docosahexaenoic acid can affect the phospholipid content in the brain. The total phospholipid content in rats in runs 4-2 to 4-5 and the content of each phospholipid component other than PS were elevated as compared to run 4-1.
3. Influence of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition on the ratio of DHA and ARA in the total fatty acids in the brain of rats
The proportion of docosahexaenoic acid and eicosatetraenoic acid in the total fatty acids in the brain was also measured in the sacrificed rats, and the results are shown in table 18.
TABLE 18 ratio of docosahexaenoic acid, eicosatetraenoic acid to total fatty acids in rat brain
From the above table data, it can be seen that the DHA content of the brains of rats fed with nutritional compositions containing docosahexaenoic acid and eicosatetraenoic acid in different proportions is different. The DHA and ARA ratio in the nutritional composition can influence the ratio of DHA and ARA in the brain of rats to total fatty acid.

Claims (25)

1. A nutritional composition consisting of phospholipids, milk fat globulins, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid, wherein relative to the total weight of phospholipids, milk fat globulins, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition,
-Said phospholipid is present in an amount of 2.0-12.0 wt%;
-said milk fat globule membrane protein is present in an amount of 70.0-93.5 wt%;
-the d-alpha-tocopherol or d-alpha-tocopherol derivative is present in an amount of 0.10-0.60 wt%;
-said docosahexaenoic acid is present in a content of 2.0-20.0% by weight; and
The arachidonic acid content is 2.0-20.0 wt%,
Wherein the mass ratio of the arachidonic acid to the docosahexaenoic acid is 3.0-1.0.
2. The nutritional composition of claim 1, wherein the source of phospholipids is milk-derived and/or plant-derived.
3. Nutritional composition according to claim 2, wherein the milk source is cow milk, and/or raw goat milk, and/or whole milk powder, and/or whey protein powder, and/or milk fat globule membrane protein powder.
4. Nutritional composition according to claim 2, wherein the plant source is soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soybean phospholipids, and/or sunflower oil.
5. Nutritional composition according to any one of claims 1-2, wherein the milk fat globule membrane protein is derived from raw cow milk and/or raw sheep milk and/or whole milk powder and/or whey protein powder and/or milk fat globule membrane protein powder.
6. Nutritional composition according to any one of claims 1-2, wherein the phospholipid is present in an amount of 5.0-11.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
7. Nutritional composition according to any one of claims 1-2, wherein the phospholipid is present in an amount of 7.0-10.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
8. Nutritional composition according to any one of claims 1-2, wherein the phospholipid is present in an amount of 8.0-9.5 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
9. Nutritional composition according to any one of claims 1-2, wherein the milk fat globular membrane protein is present in an amount of 70.5-92.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
10. Nutritional composition according to any one of claims 1-2, wherein the milk fat globular membrane protein is present in an amount of 71.0-90.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
11. Nutritional composition according to any one of claims 1-2, wherein the milk fat globular membrane protein is present in an amount of 73.0-88.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
12. Nutritional composition according to any one of claims 1-2, wherein the d-alpha-tocopherol or d-alpha-tocopherol derivative is present in an amount of 0.12-0.50 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
13. Nutritional composition according to any one of claims 1-2, wherein the d-alpha-tocopherol or d-alpha-tocopherol derivative is present in an amount of 0.14-0.45 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
14. Nutritional composition according to any one of claims 1-2, wherein the d-alpha-tocopherol or d-alpha-tocopherol derivative is present in an amount of 0.15-0.40 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
15. Nutritional composition according to any one of claims 1-2, wherein the docosahexaenoic acid is present in an amount of 2.0-10.0 wt% relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
16. Nutritional composition according to any one of claims 1-2, wherein the docosahexaenoic acid is present in an amount of 2.5-8.0 wt% relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
17. Nutritional composition according to any one of claims 1-2, wherein the arachidonic acid is present in an amount of 2.0-12.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
18. Nutritional composition according to any one of claims 1-2, wherein the arachidonic acid is present in an amount of 2.5-10.0 wt.%, relative to the total weight of phospholipids, milk fat globular membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
19. The nutritional composition of any one of claims 1-2, wherein the d-alpha-tocopherol derivative is d-alpha-tocopheryl acetate.
20. The nutritional composition of claim 2, wherein the milk source is desalted whey powder.
21. The nutritional composition of claim 2, wherein the milk source is concentrated whey protein powder.
22. Nutritional composition according to any one of claims 1-2, wherein the milk fat globule membrane protein is derived from desalted whey powder.
23. Nutritional composition according to any one of claims 1-2, wherein the milk fat globule membrane protein is derived from concentrated whey protein powder.
24. A food product comprising the nutritional composition according to any one of claims 1-23, wherein the food product is selected from infant formula, wherein the nutritional composition is added in an amount of 0.5-7.0 wt.%, based on the total weight of the food product.
25. The food product of claim 24, which is in powder or liquid form.
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CN110326790A (en) * 2019-08-13 2019-10-15 澳优乳业（中国）有限公司 A kind of compound fat powder, preparation method and infant food
CN110742130A (en) * 2019-11-14 2020-02-04 东北农业大学 Infant formula goat milk powder added with liposome simulating breast milk fat structure and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107920573A (en) * 2015-07-10 2018-04-17 Mjn 美国控股有限责任公司 For promoting the alimentation composition and method of cognitive development
CN106857855A (en) * 2016-12-19 2017-06-20 北京三元食品股份有限公司 A kind of infant formula rich in milk fat ball film and structured lipid OPO and preparation method thereof
CN107156302A (en) * 2017-04-17 2017-09-15 南昌大学 The baby formula milk powder and preparation method of a kind of creaminess fat ball film
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