AU2021107227A4

AU2021107227A4 - Selenium-enriched food capable of improving muscle function

Info

Publication number: AU2021107227A4
Application number: AU2021107227A
Authority: AU
Inventors: Guangyan Cheng; Li MENG; Guangxu Ren; Dejian Tang
Original assignee: Institute Of Food And Nutrition Development Ministry Of Agriculture And Rural Affairs; Key Laboratory Of Se Enriched Products Deveiopment And Quality Control Ministry Of Agriculture And R
Current assignee: Institute Of Food And Nutrition Development Ministry Of Agriculture And Rural Affairs; Key Laboratory Of Se Enriched Products Deveiopment And Quality Control ministry Of Agriculture And Ruralaffairs/national Local Joint Engineehng Laboratory Of Se Enhched Food Development
Priority date: 2021-08-25
Filing date: 2021-08-25
Publication date: 2021-12-09
Anticipated expiration: 2029-08-25

Abstract

The invention relates to a selenium-enriched food capable of improving muscle function, which comprises the following raw materials in parts by weight: 200-260 parts of flour, 30-40 parts of white sugar, 25-30 parts of ghee, 0.1-0.2 part of moisturizing powder, 0.05-0.1 part of fragrant powder, 1-2 parts of maltose, 15-20 parts of eggs, 0.5-1 part of milk powder, 5-10 parts of emulsified oil, 0.5-1 part of sorbitol, 0.05-0.1 part of calcium propionate ,0.2-0.5 part of modifier,0.1-0.2 part of ferrous gluconate, 2-4 parts of salt, 20-25 parts of butter and 0.04-0.06 part of selenium-enriched yeast. The invention has the beneficial effects that the invention can improve the immunity of human body, has the effects of soft taste, wide application range and good selenium absorption effect, and can change the functional state of people with long-term muscular dystrophy and adjust the functional state of muscles. 1

Description

DESCRIPTION Selenium-enriched food capable of improving muscle function

TECHNICAL FIELD

The invention relates to the technical field of food, in particular to a selenium

enriched food capable of improving muscle function.

BACKGROUND

Selenium is a trace element, and it is also an essential micronutrient for human

body. It has been 200 years since the discovery of selenium by Swedish chemist

Yongs Jacob Bethelius in 1817. Human beings have a deep understanding of the

nutritional value and health care function of selenium. Studies have shown that many

diseases of human body, such as cancer, cardiovascular and cerebrovascular diseases,

cataract and Keshan disease, are all related to selenium deficiency. Appropriate

selenium supplementation is helpful to prevent cancer, cataract, cardiovascular and

cerebrovascular diseases, senile dementia and other diseases. However, two-thirds of

the regions in China are deficient in selenium, and Chinese people's actual daily

intake of selenium is lower than the minimum daily intake. At present, the common

selenium-enriched agricultural products include selenium-enriched rice, selenium

enriched tea, selenium-enriched garlic, selenium-enriched eggs, selenium-enriched

milk and so on.

Selenium is widely found in tissues, hair and body fluids, mainly in the form of

selenium-containing enzymes or selenium-containing proteins, and has the functions

of scavenging free radicals, eliminating toxins and resisting oxidation. Selenium

content in human body is 14-21mg, distributed in human body. The metabolic cycle

of selenium in different parts of human body is different. According to the half-life

calculation, it is 100d days in muscle, 50 days in liver and 30 days in kidney.

DESCRIPTION Generally speaking, selenium is continuously absorbed and excreted in human body,

and its content needs to be continuously supplemented.

Selenium can be absorbed in digestive tract, respiratory tract, skin, subcutaneous,

muscle or vein of human body. Selenium first enters the blood, combines with

hemoglobin of red blood cells and albumin or a globulin in plasma, and is transported

to various tissues and organs through plasma. First, it is distributed to the places with

abundant blood supply, and the organs with abundant blood supply are distributed

more, and then it is redistributed selectively according to the affinity between organs

and selenium. Selenium is mainly distributed in liver, kidney and gonad, followed by

blood, spleen, heart, muscle, pancreas, lung, brain, bone and digestive tract.

Immunity: studies have proved that the immunity of cancer patients with greatly

decreased immunity during chemotherapy or radiotherapy is obviously improved by

supplementing selenium. In addition, the immunity of the elderly also decreased

obviously with the increase of age. The experimental investigation in the United

States showed that the immunity of the elderly volunteers was obviously improved

compared with that of the control group after being supplemented with 400g

selenium every day for 6 months. Immune cells and T cells increased by 27% and

natural killer cells increased by 58%. Selenium supplementation can improve human

immunity because selenoprotein is essential in the process of activating T cells. In the

absence of selenoprotein, T cells can not proliferate when stimulated.

Moreover, cell culture experiments show that selenium can significantly improve

the function of human neutrophils.

Muscle contraction also needs the maintenance of selenium. When selenium

deficiency reaches a certain level, muscle pain and walking weakness will occur. This

symptom can be alleviated only after selenium supplementation. Selenium is

DESCRIPTION necessary for creatinine metabolism in children. Previous studies have shown that

selenium plays an important role in energy metabolism of mitochondria in muscle

cells. Kaschin-Beck disease (KBD) in Shaanxi Province in China is characterized by

increased fatigue, maladjustment of involved muscle activities, and skeletal muscle

atrophy of various degrees. Through epidemiological investigation, it is found that

these symptoms are related to insufficient selenium intake. Existing clues suggest that

both myocardium and skeletal muscle may be damaged to some extent in children

with selenium deficiency. These observations suggest that the relationship between

selenium and muscle metabolism may be related to mitochondrial energy metabolism

disorder caused by selenium deficiency. Low selenium level is related to children's

muscle energy metabolism. Mitochondrial energy metabolism is in low-level dynamic

balance when selenium deficiency occurs, which is easily broken by some harmful

factors such as elements affecting selenium availability or consuming selenium, and

further cause damage to mitochondrial structure.

In addition, the supplement of trace elements has been widely used in feed

industry, but selenium deficiency of livestock and poultry still occurs from time to

time. Selenium deficiency has an important influence on the growth performance of

poultry. Selenium deficiency in poultry mainly causes muscular dystrophy,

degeneration and necrosis of myocardium and skeletal muscle. The change of muscle

selenium content with selenium source and selenium addition level showed that the

muscle selenium content of nano selenium group was significantly higher than that of

sodium selenite group when the selenium source addition concentration was 0.4-1.0

mg/kg. The deposition rate of nano selenium is better than that of sodium selenite,

which may be related to the different absorption and metabolism pathways of nano

selenium and sodium selenite in vivo. Combs et al. reported that inorganic selenium

DESCRIPTION (selenite) was passively absorbed in chicken small intestine. In order to make

inorganic selenium (selenite) be used in the synthesis of selenoprotein, they must first

be reduced from oxidized selenite (+4) to selenide (-2), and then combined with

plasma protein, they will be transported to the liver and become a part of selenium

pool for selenoprotein synthesis. Studies have shown that the absorption rate of

substances is often controlled by the dissolution rate at the absorption site, and

reducing the particle size can increase the surface area exposed in the medium and

promote dissolution. Nanoparticles can penetrate through the tissue gap or through the

smallest capillaries of the body, which greatly improves the biological utilization of

substances because of its wide distribution. Secondly, because of its small particle

size, increased surface area and improved adhesion with biofilm, nanoparticles are

conducive to increasing the contact area between particles and intestinal wall and

prolonging the contact time, thus facilitating absorption. Experiments show that

nanoparticles are absorbed by M cells and intestinal epithelial cells of Pey er's Patches

of gastrointestinal tract after oral administration, and can also be absorbed by cell

bypass or endocytosis of small intestinal mucosal cells. nano-selenium is a simple

selenium nanoparticle with a particle size of less than 70 nm. The higher tissue

selenium deposition rate of nano-selenium is related to its special absorption,

transport and metabolism pathway, and its mechanism needs further discussion.

At present, most domestic selenium-enriched agricultural products can be

divided into two categories: natural selenium-enriched agricultural products and

artificially transformed selenium-enriched agricultural products. Natural selenium

rich agricultural products are mainly produced in a few selenium-rich areas in China,

such as Enshi in Hubei Province and Ziyang in Shaanxi Province. Because the soil in

selenium-rich areas is rich in selenium, rice, vegetables, etc. can be absorbed by

DESCRIPTION planting in this area, so as to harvest selenium-rich products. Artificial transformation

of selenium-rich agricultural products is to increase the selenium content in

agricultural products by adding exogenous selenium. Selenium-enriched rice is one of

the main selenium-enriched agricultural products in China. After absorbing selenium

in soil, rice enters the internal circulation system and participates in the synthesis of

protein, and the ionic selenium in soil is stored in seeds in the form of selenoprotein.

The relatively large-scale selenium-enriched rice brands include Hongsen brand

selenium-enriched fragrant rice produced in Shayang, Hubei Province, Saitai brand

selenium-enriched fragrant rice produced in Hongze Lake, Jiangsu Province,

Jintanghe brand selenium-enriched fragrant rice produced in Tanghe county, Henan

Province, Taizihe brand selenium-enriched fragrant rice produced in Ningdengta, and

rice produced in Puyang Farm and Baoqing, etc. of Heilongjiang . Famous regions

producing selenium-rich rice are Enshi in Hubei Province, Poyang in Jiangxi Province

and Ziyang in Shaanxi Province. Among them, there is a selenium-enriched rice base

in Enshi, Hubei Province, and brands of rice such as "Shaimanjia", "August Xiang"

and "Qingjiangyuan" are also popular in China. In addition, the development

momentum of selenium-enriched glutinous rice in Miluo City, Hunan Province is

relatively good. The city's glutinous rice implements the business model of

"cooperative + geographical indication + scientific research unit + farmer + market",

which integrates the planting, purchase, processing and sales of selenium-enriched

glutinous rice. It has a standardized production base for selenium-rich glutinous rice.

body. Human muscles make up more than 40% of the body mass, which is not only

responsible for making up the body structure, protecting the internal organs,

maintaining exercise and body temperature, but also plays a key role in nutrition

DESCRIPTION metabolism and supply as the largest nutrient reservoir of human body. When

selenium deficiency reaches a certain level, muscle pain and walking weakness will

occur, which can be alleviated only after selenium supplementation. The results of

previous studies show that selenium plays an important role in energy metabolism of

mitochondria in muscle cells, and people with chronic muscular malnutrition in China

can not be ignored, so it is urgent to develop new selenium-rich foods that can

improve muscle function.

SUMMARY

In order to solve the problems raised in the above background technology, the

present invention aims to provide a selenium-enriched food capable of improving

muscle function, optimize and adjust the formula of the selenium-enriched food, and

adjust and improve muscle function.

1. In order to solve the above technical problems, the technical scheme provided

by the invention is as follows: a selenium-enriched food capable of improving muscle

function comprises the following raw materials in parts by weight:200-260 parts of

flour, 30-40 parts of white sugar, 25-30 parts of ghee, 0.1-0.2 part of moisturizing

powder, 0.05-0.1 part of fragrant powder, 1-2 parts of maltose, 15-20 parts of eggs,

0.5-1 part of milk powder, 5-10 parts of emulsified oil, 0.5-1 part of sorbitol, 0.05-0.1

part of calcium propionate ,0.2-0.5 part of modifier,0.1-0.2 part of ferrous gluconate,

2-4 parts of salt, 20-25 parts of butter and 0.04-0.06 part of selenium-enriched yeast.

Further, the method specifically comprises the following steps: (1) preparation of

selenium-enriched yeast: the yeast strains are gradually expanded and cultivated,

fermented and cultured, yeast cells are collected and dried and crushed; wherein, in

the fermentation and culture step, the hydrolyzed sugar is used as a carbon source and

the selenium-enriched yeast culture is added;

DESCRIPTION (2) weighing raw materials: weighing in parts by weight :200-260 parts of flour,

-40 parts of white sugar, 25-30 parts of ghee, 0.1-0.2 part of moisturizing powder,

0.05-0.1 part of fragrant powder, 1-2 parts of maltose, 15-20 parts of eggs, 0.5-1 part

of milk powder, 5-10 parts of emulsified oil, 0.5-1 part of sorbitol, 0.05-0.1 part of

calcium propionate ,0.2-0.5 part of modifier,0.1-0.2 part of ferrous gluconate, 2-4

parts of salt, 20-25 parts of butter and 0.04-0.06 part of selenium-enriched yeast are

fully and evenly mixed and stirred for 7-10 min; finally, butter is added while stirring,

and 20-25 parts of butter is added and stirred for 5-10 min to prepare dough;

(3) Refrigeration treatment: the prepared dough is refrigerated at 0-5C for 10-15

min;

(4) Partitioning and forming: the dough after cold storage is divided into small

dough blanks, and the dough blanks are rounded and formed, and the rounded dough

blanks are rolled into flats, and use a knife to make a cut from the middle;

(5) Fermentation: the molded dough is put into a proofing room for fermentation

at 30-37 °C, the fermentation time is 2-2.5h, and the relative humidity of fermentation

is 88%;

(6) Baking: coating a layer of egg liquid on the surface of the fermented dough,

and baking to obtain selenium-enriched bread, wherein the preheating time of the

baking oven is 10min, the upper temperature is 170 °C, the lower temperature is

140 °C, and the baking time is 12-15 min.

Further, the selenium-enriched yeast culture in step (1) comprises amino acids,

selenium salts and nutrient element salts, and the flow rate of the hydrolyzed sugar is

-42ml/h based on each liter of fermentation culture solution, and the selenium salts

comprise inorganic selenium salts; selenium salts comprise tetravalent inorganic

selenium salts or hexavalent inorganic selenium salts;the inorganic selenium salt is

DESCRIPTION sodium selenite; the nutrient element salt comprises one or a mixture of copper sulfate,

ferrous sulfate, manganese sulfate, magnesium sulfate, zinc sulfate, calcium chloride,

calcium pantothenate, sodium chloride and potassium chloride, and the addition

amount of the nutrient element salt is 47.7-66g based on per liter of fermentation

culture solution; the selenium-enriched yeast cultures also comprise one or a mixture

of biotin, VB1, VB2, VB6 and nicotinic acid; the amino acid includes glutamic acid

and/or L-cysteine, and the added amount of the amino acid is 8-12 g based on per liter

of fermentation culture solution , and adjust the pH of the fermentation culture

solution is adjusted to 5.0-6.5 in the fermentation culture step, and the temperature is

adjusted to 30-35 °C , and the fermentation time is 18-25h, wherein the selenium

content in the selenium-enriched yeast is more than 3000ppm.

The invention has the beneficial effects that the invention can improve the

immunity of human body, has the effects of soft taste, wide application range and

good selenium absorption effect, and can change the functional state of people with

long-term muscular dystrophy and adjust the functional state of muscles.

DESCRIPTION OF THE INVENTION

The following specific examples are used to illustrate the present invention,

without limiting the present invention.

Example 1

Preparation of selenium-enriched yeast: gradually expanding and culturing yeast

strains, fermenting and culturing, collecting yeast cells, drying and crushing; wherein,

in the fermentation culture step, hydrolyzed sugar is used as a carbon source and

selenium-enriched yeast culture is added, wherein the selenium-enriched yeast culture

comprises amino acids, selenium salts and nutrient element salts, and the fed amount

of the hydrolyzed sugar is 15-42 ml/h based on each liter of fermentation culture

DESCRIPTION solution; the selenium salts comprise inorganic selenium salts, inorganic selenium

salts include tetravalent inorganic selenium salts or hexavalent inorganic selenium

salts; the inorganic selenium salts are sodium selenite. The nutrient element salt

comprises one or a mixture of copper sulfate, ferrous sulfate, manganese sulfate,

magnesium sulfate, zinc sulfate, calcium chloride, calcium pantothenate, sodium

chloride and potassium chloride, and the addition amount of the nutrient element salt

is 47.7-66g based on per liter of fermentation culture solution; the selenium-enriched

yeast cultures also comprise one or a mixture of biotin, VB1, VB2, VB6 and nicotinic

acid; and the amino acid includes glutamic acid and/or L-cysteine, and the added

amount of the amino acid is 8-12 g based on per liter of fermentation culture solution,

and adjust the pH of the fermentation culture solution is adjusted to 5.0-6.5 in the

fermentation culture step, and the temperature is adjusted to 30-35 °C , and the

fermentation time is 18-25h, wherein the selenium content in the selenium-enriched

yeast is more than 3000ppm.

Weighing raw materials: 200 parts of flour, 30 parts of white sugar, 25 parts of

ghee, 0.1 part of moisturizing powder, 0.05 part of fragrant powder, 1 part of maltose,

parts of eggs, 0.5 part of milk powder, 5 parts of emulsified oil, 0.5 part of sorbitol,

0.05 part of calcium propionate, 0.2 part of modifier, 0.1 part of ferrous gluconate, 2

parts of salt and 0.04 part of selenium-enriched yeast, fully and evenly mixed, stirring

for 7-10 min, finally add with butter while stirring, add with 20 parts of butter and

stirred for 5-10 minutes to prepare dough;

Refrigeration treatment: the prepared dough is refrigerated at 0-5C for 10-15

min;

DESCRIPTION Partitioning and forming: the dough after cold storage is divided into small

blanks are rolled into flats, and use a knife to make a cut from the middle;

Fermentation: the molded dough is put into a proofing room for fermentation at

-37 °C, the fermentation time is 2-2.5h, and the relative humidity of fermentation is

88%;

Baking: coating a layer of egg liquid on the surface of the fermented dough, and

baking to obtain selenium-enriched bread, wherein the preheating time of the baking

oven is 10min, the upper temperature is 170 °C, the lower temperature is 140 °C, and

the baking time is 12-15 min.

Example 2

Preparation of selenium-enriched yeast: gradually expanding and culturing yeast

solution; the selenium salts comprise inorganic selenium salts; inorganic selenium

salts, and the inorganic selenium salts are sodium selenite. The nutrient element salt

magnesium sulfate, zinc sulfate, calcium chloride, calcium pantothenate, sodium

DESCRIPTION acid; and the amino acid includes glutamic acid and/or L-cysteine, and the added

amount of the amino acid is 8-12 g based on per liter of fermentation culture solution;

yeast is more than 3000ppm.

Weighing of raw materials: 260 parts of flour, 40 parts of white sugar, 30 parts

of ghee, 0.2 part of moisturizing powder, 0.1 part of fragrant powder, 2 parts of

maltose, 20 parts of eggs, 1 part of milk powder, 10 parts of emulsified oil, 1 part of

sorbitol, 0.1 part of calcium propionate, 0.5 part of modifier, 0.2 part of ferrous

gluconate, 4 parts of salt and 0.06 part of selenium-enriched yeast, fully and evenly

mixed, stirring for 7-10 min, finally add with butter while stirring, add with 25 parts

of butter and stirred for 5-10 min to prepare dough;

Refrigeration treatment: the prepared dough is refrigerated at 0-5C for 10-15

min;

Partitioning and forming: the dough after cold storage is divided into small

blanks are rolled into flats, and use a knife to make a cut from the middle ;

Fermentation: put the formed dough into a proofing room at 30-37°C for

fermentation for 2-2.5 h with a relative humidity of 88%;

Baking: coating a layer of egg liquid on the surface of fermented dough, and

baking to obtain selenium-rich bread, wherein the preheating time of the oven is

min, the upper layer temperature is 170°C, the lower layer temperature is 140°C,

and the baking time is 12-15 min.

DESCRIPTION The above is only a preferred embodiment of the present invention, but the

protection scope of the present invention is not limited to this. Any person familiar

with the technical field who makes equivalent substitution or change according to the

technical scheme and inventive concept of the present invention within the technical

scope disclosed by the present invention should be covered within the protection

scope of the present invention.

Claims

CLAIMS 1. A selenium-enriched food capable of improving muscle function is

characterized by comprising the following raw materials in parts by weight: 200-260

parts of flour, 30-40 parts of white sugar, 25-30 parts of ghee, 0.1-0.2 part of

moisturizing powder, 0.05-0.1 part of fragrant powder, 1-2 parts of maltose, 15-20

parts of eggs, 0.5-1 part of milk powder, 5-10 parts of emulsified oil, 0.5-1 part of

sorbitol, 0.05-0.1 part of calcium propionate ,0.2-0.5 part of modifier,0.1-0.2 part of

ferrous gluconate, 2-4 parts of salt, 20-25 parts of butter and 0.04-0.06 part of

selenium-enriched yeast.
2. The selenium-enriched food capable of improving muscle function according

to claim 1 is characterized by specifically comprising the following steps: (1) The

yeast strains are gradually expanded and cultivated, fermented and cultured, yeast

cells are collected and dried and crushed; wherein, in the fermentation and culture

step, the hydrolyzed sugar is used as a carbon source and the selenium-enriched yeast

culture is added;

(2) weighing raw materials: weighing in parts by weight :200-260 parts of flour,

-40 parts of white sugar, 25-30 parts of ghee, 0.1-0.2 part of moisturizing powder,

0.05-0.1 part of fragrant powder, 1-2 parts of maltose, 15-20 parts of eggs, 0.5-1 part

of milk powder, 5-10 parts of emulsified oil, 0.5-1 part of sorbitol, 0.05-0.1 part of

calcium propionate ,0.2-0.5 part of modifier,0.1-0.2 part of ferrous gluconate, 2-4

parts of salt, 20-25 parts of butter and 0.04-0.06 part of selenium-enriched yeast are

fully and evenly mixed and stirred for 7-10 min; finally, butter is added while stirring,

and 20-25 parts of butter is added and stirred for 5-10 min to prepare dough;

(3) Refrigeration treatment: the prepared dough is refrigerated at 0-5C for 10-15

min;

CLAIMS (4) Split forming: the dough after cold storage is divided into small dough blanks,

and the dough blanks are rounded and formed, and the rounded dough blanks are

rolled into flats, and use a knife to make a cut from the middle;

(5) Fermentation: the molded dough is put into a proofing room for fermentation

at 30-37 °C, the fermentation time is 2-2.5h, and the relative humidity of fermentation

is 88%;

(6) Baking: coating a layer of egg liquid on the surface of the fermented dough,

and baking to obtain selenium-enriched bread, wherein the preheating time of the

baking oven is 10min, the upper temperature is 170 °C, the lower temperature is

140 °C, and the baking time is 12-15 min.
3. The selenium-enriched food capable of improving muscle function according

to claim 2 is characterized in that the selenium-enriched yeast culture in step (1)

comprises amino acids, selenium salts and nutrient element salts, and the flow rate of

the hydrolyzed sugar is 15-42ml/h based on each liter of fermentation culture solution,

and the selenium salts comprise inorganic selenium salts; selenium salts comprise

tetravalent inorganic selenium salts or hexavalent inorganic selenium salts;the

inorganic selenium salt is sodium selenite; the nutrient element salt comprises one or

a mixture of copper sulfate, ferrous sulfate, manganese sulfate, magnesium sulfate,

zinc sulfate, calcium chloride, calcium pantothenate, sodium chloride and potassium

chloride, and the addition amount of the nutrient element salt is 47.7-66g based on per

liter of fermentation culture solution; the selenium-enriched yeast cultures also

comprise one or a mixture of biotin, VB1, VB2, VB6 and nicotinic acid; the amino

acid includes glutamic acid and/or L-cysteine, and the added amount of the amino

acid is 8-12 g based on per liter of fermentation culture solution , and adjust the pH of

the fermentation culture solution is adjusted to 5.0-6.5 in the fermentation culture step,

CLAIMS and the temperature is adjusted to 30-35 °C , and the fermentation time is 18-25h,

wherein the selenium content in the selenium-enriched yeast is more than 3000ppm.