CN110771694A - Grease composition - Google Patents
Grease composition Download PDFInfo
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- CN110771694A CN110771694A CN201911050775.9A CN201911050775A CN110771694A CN 110771694 A CN110771694 A CN 110771694A CN 201911050775 A CN201911050775 A CN 201911050775A CN 110771694 A CN110771694 A CN 110771694A
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- 239000000203 mixture Substances 0.000 title claims abstract description 119
- 239000004519 grease Substances 0.000 title claims abstract description 35
- 239000003921 oil Substances 0.000 claims abstract description 52
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 42
- 229930195729 fatty acid Natural products 0.000 claims abstract description 42
- 239000000194 fatty acid Substances 0.000 claims abstract description 42
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 41
- 208000014018 liver neoplasm Diseases 0.000 claims abstract description 15
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 201000007270 liver cancer Diseases 0.000 claims abstract description 12
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 7
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- 239000003925 fat Substances 0.000 claims description 62
- 235000019197 fats Nutrition 0.000 claims description 62
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- 150000002632 lipids Chemical class 0.000 claims description 12
- ZOCYQVNGROEVLU-UHFFFAOYSA-M isopentadecanoate Chemical compound CC(C)CCCCCCCCCCCC([O-])=O ZOCYQVNGROEVLU-UHFFFAOYSA-M 0.000 claims description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 3
- 108090001060 Lipase Proteins 0.000 description 3
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- 241000699666 Mus <mouse, genus> Species 0.000 description 3
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- 238000002156 mixing Methods 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
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- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 239000012981 Hank's balanced salt solution Substances 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 239000004907 Macro-emulsion Substances 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical class CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 description 1
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- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
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- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical class CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 description 1
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical class CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a grease composition for relieving and preventing liver cancer, and belongs to the technical field of grease. A fat composition comprises combined or free palmitic acid and medium-chain fatty acid; the fatty acid composition of the oil and fat composition comprises 0.05-6% of branched fatty acid by mass of the total fatty acid, and preferably, the branched fatty acid in the oil and fat composition comprises 0.1-5% of the total fatty acid by mass. Through the synergistic cooperation of different oils, the nutrition in the oil composition is more balanced; the composition contains a plurality of antioxidant active substances, and the components are combined together according to a certain concentration, so that the stability of the composition is further obviously improved, and the active ingredients in the grease composition can play a role to the maximum extent; the special proportion of various substances ensures that the grease composition is easy to digest and absorb by human bodies, can inhibit cell migration by inhibiting the fluidity of liver tumor cell membranes, and has obvious relieving, treating and/or preventing effects on liver cancer patients.
Description
Technical Field
The invention provides a grease composition for relieving and preventing liver cancer, and belongs to the technical field of grease.
Background
Malignant tumor is a wasting disease, and patients often suffer from malnutrition due to loss of fat stored in body tissues and excessive decomposition of proteins. Hepatocellular carcinoma (HCC) is one of the most common malignancies worldwide, the 5 th common tumor worldwide, accounting for the 3 rd tumor death. The disease rate and the death rate are 5 in the front of the national position. Compared with non-digestive system tumors, digestive system tumors mainly including liver cancer have larger influence on the body, and the incidence rate of malnutrition and cancerous cachexia is higher. According to investigation, the incidence rate of malnutrition of liver cancer patients can reach more than 70%. Of which 5-25% die of malnutrition. Liver cancer patients often suffer from abnormal lipid metabolism, digestive and absorptive disorders, anorexia, severe organ function impairment and the like, and finally die.
The lipid is one of three nutrients of human body, has important biological effect, and plays an important role in balancing nutrition of human body. And various physiological active substances such as polyunsaturated fatty acid, structural fat and various lipids contained in the composition also play a certain role in preventing and treating malignant tumor patients. At present, although the application of functional lipid in tumor clinic is mature, BCFAs and other functional lipid are combined to form a synergistic effect, and products for enhancing the effect are relatively lacked, and the heat stability and oxidation stability of fat emulsion or fat-related products on the market are poor. New products are yet to be developed.
Disclosure of Invention
In order to solve the above problems, the present invention provides an oil and fat composition comprising palmitic acid and medium-branched fatty acids in a bound or free state; the fatty acid composition of the oil and fat composition comprises 0.05-6% of branched fatty acid, preferably 0.1-5% of branched fatty acid in the oil and fat composition.
Preferably, the fatty acid composition of the grease composition comprises 15-30% of palmitic acid by mass of total fatty acids.
Preferably, the source of the material in the fat composition comprises one or more of vegetable fat, animal fat or structural fat.
Preferably, the vegetable oil comprises one or more of soybean oil, and/or palm oil; the animal oil and fat comprises one or more of lard oil and fish oil; the structural lipids include one or more of 1, 3-dioleoyl-2-palmitic acid triglyceride OPO, medium chain triglyceride MCT and/or branched chain fatty acid monoglyceride.
The medium chain triglyceride MCT refers to saturated caprylic acid triglyceride or saturated capric acid triglyceride or saturated caprylic acid-capric acid mixed triglyceride; is a substance prepared by a hydrolysis esterification method, an acyl chloride alcoholysis method or an enzyme method of a methyl esterification product of glycerol, caprylic acid or capric acid.
Preferably, the branched fatty acid comprises one or more of iso-15:0, anteiso-15:0, iso-16:0, iso-17:0 or anteiso-17: 0.
Preferably, the branched fatty acid comprises iso-15:0 and anteiso-17:0, and the mass ratio is (1-3): (2-5).
Preferably, the branched fatty acid in the grease composition is iso-15:0, iso-16:0 and iso-17:0, and the mass ratio is (1-2): (1-2): (2-4).
Preferably, the ratio of vegetable oil to fat in the composition: animal fat and oil: the structural fat mass ratio is (20-60): (5-25): (20 to 50).
Preferably, the structural lipid content is 20% to 50%, preferably 30% to 40%;
preferably, the vegetable oil comprises soybean oil, palm oil; the animal oil and fat comprises lard; the artificial structural lipid includes OPO and MCT.
Preferably, the oil composition is in the form of drops, solid powder, capsule;
another object of the present invention is to provide a use of the oil composition as a food additive for healthy people and/or liver cancer patients.
Preferably, the fat composition is formulated with nutrients including one or more of carbohydrates, proteins, or other types of fats and oils for use as a formula.
Preferably, the mass concentration of the oil composition in the formula food is 2-10%.
Advantageous effects
The grease composition is suitable for healthy people and/or liver tumor patients. The oil composition is beneficial to uniformly mixing a mixed system through the synergistic cooperation of different components, so that the nutrition in the oil composition is more balanced; the composition contains a plurality of antioxidant active substances, and the components are combined together according to a certain concentration, so that the stability of the composition is obviously improved, and the active ingredients in the grease composition can play a role to the maximum extent.
In addition, the special proportion of various substances ensures that the grease composition is easy to digest and absorb by human bodies, can quickly supply energy, and is particularly beneficial to maintaining and ensuring the physiological function and the body rehabilitation of the crowd with tumor disease states for cancer patients with slight digestive tract dysfunction; meanwhile, due to the special formula and composition of the composition, the active ingredients are protected to the greatest extent, the composition can play a role in vivo, cell migration can be inhibited by inhibiting the mobility of liver tumor cell membranes, and the composition has obvious effects of relieving, treating and/or preventing liver cancer patients. Can be used for treating tumor patients in a whole course.
Drawings
FIG. 1 is a time-dependent line graph of peroxide values of different fat and oil compositions
FIG. 2 is a time-dependent line graph showing changes in anisidine values of different fat and oil compositions
FIG. 3 scratch test for detecting migration ability of control group and experimental group
FIG. 4 Effect of oil and fat composition on cell migration ability
Detailed Description
The branched fatty acid monoglyceride in the composition is synthesized by a two-step enzyme method. In the first step, different fatty acids and glycerol were used as raw materials for the synthesis of a single-acid TAG, and Lipozyme 435(w/w, relative to the total reaction mass) was reacted at 70 ℃ for 6 hours at a substrate molar ratio (glycerol: palmitic acid) of 1:6 and 10%. The content of TAG in the total esters was 96.02%. And in the second step, the TAG synthesized in the first step is subjected to alcoholysis by adopting enzyme catalysis to generate 2-MAG under the reaction conditions that the mass ratio of absolute ethyl alcohol to TAG is 4(0.5g of TAG and 2g of absolute ethyl alcohol), the addition amount of Lipozyme 435 enzyme (w/w, relative to the total reaction mass) is 8%, and the reaction is carried out for 1h at 55 ℃. Finally obtaining the reaction product 2-MAG.
The OPO in the composition is synthesized by an enzyme method, substrates PPP and tea oil FFA are respectively weighed and put into a triangular flask with a stopper according to the molar ratio of 1:5, 3mL/g (total substrate) solvent is added, and the mixture is fully shaken and mixed for 20min by a full-temperature oscillator of ZH-S at 50 ℃ and 200 rpm. After the substrates are fully dissolved, adding lipase accounting for 10 percent of the total weight of the substrates into the system for reaction for 6 hours, and then centrifuging to remove the lipase. Obtaining the reaction product OPO structure grease.
MCT in the composition is synthesized by an enzyme method, a certain amount of coconut oil and capric acid are weighed in a flask according to the substrate molar ratio of 8:1 (coconut oil/capric acid), the mixture is preheated to 46 ℃, 6 percent of lipase (based on the total substrate mass) and a certain amount of deionized water are added, and the reaction is carried out in a closed reaction device. And stopping reaction after 8 hours, centrifuging to remove the enzyme, and drying to obtain MCT.
The preparation process of the grease composition comprises the following steps:
(1) adding soybean oil, palm oil, fish oil, branched fatty acid monoglyceride, OPO structure lipid, MCT structure lipid and edible alcohol into a first closed reactor, controlling the temperature at 40 deg.C, stirring at 200r/min, and simultaneously shaking with 320Hz ultrasonic wave for 5min to form a premix.
(2) Stirring at 350r/min while adding protease to the premix in a proportion of 1%, and controlling the temperature at 40 ℃. And then transferring the premix into a water washing tank, stirring and heating to 45 ℃, preserving heat, adding a NaOH solution with the mass concentration of 10% to adjust the pH value to 8, stirring for 30min, slowly adding 10ml of saline water with the concentration of 5%, reacting for 10min, stopping heating, and standing for precipitation. Then adding isothermal water, washing with water until no precipitate is separated out, and stirring for 10min to obtain a premix. And (4) measuring the acid value, and if the acid value does not reach the standard, repeating the water washing operation until the acid value of the premix reaches the standard. And then adding the premix with the acid value reaching the standard into a decoloring tank, stirring for 10min, heating to 110 ℃ under a vacuum condition, and then dehydrating to obtain the primary mixed oil.
(3) Adding the primarily mixed oil into a deodorization tank, heating to 150 ℃ under a vacuum condition, starting steam, heating to 280 ℃, and preserving heat for 1.5 hours. And (3) cooling to 150 ℃ after heat preservation, closing the steam, continuously cooling to below 70 ℃ to obtain deodorized primary mixed oil, and then carrying out centrifugal filtration to obtain the grease composition.
Example 1
TABLE 1 ingredient Table (g/100g) of various fat and oil compositions
Note: soybean oil, palm oil, and lard contain almost no branched fatty acids in bound or free form, and therefore, branched fatty acid monoglycerides are the only sources of branched fatty acids in the fatty acid composition of the fat and oil composition. The palmitic acid content of the control and the three compositions was 15.2%, 21.3%, 23.5% and 24.7%, respectively.
This example investigated the oxidation stability of oil and fat compositions of different compositions (compositions are shown in table 2), and evaluated by the Schaal oven method, wherein sample bottles containing the oil and fat compositions were placed in a constant temperature incubator at (62 ± 1) ° c and kept in the dark, and the peroxide value and p-anisidine value of 4 oil and fat compositions were measured at 1-day intervals. Wherein the peroxide value is determined according to the titration method in GB 5009.227-2016; the p-anisidine value is measured according to the national standard GB/T24304-2009, 5mL of isooctane and 1mL of p-anisidine reagent (standing for 10min in a dark place) are used as blanks, and the absorbance of the grease composition solution after being shielded from light is measured at 350 nm. And calculating the p-anisidine value according to a formula.
Results of the experiment
(1) Peroxide number
The peroxide value is measured as the concentration of the peroxide and hydroperoxide produced during the first stage of oxidation of the fat. As can be seen from fig. 1, the peroxide value of the control oil and fat composition increased during storage, and increased relatively slowly at the first 10d, and increased rapidly after 10 d. At the 21d, the peroxide value reaches 26.13 +/-0.19 mmol/kg, which is far beyond the national standard. The peroxide values of the compositions 1 to 3 are obviously lower than those of a control group, which shows that the components in the compositions have stronger oxidation resistance and can also be synergistic action among the components, thereby effectively reducing the generation of primary oxidation products, improving the oxidation stability of the grease composition and prolonging the shelf life.
(2) p-anisidine number
The alpha-and β -unsaturated aldehydes in the oil and fat are measured by the p-anisidine value, the aldehydes are secondary oxidation products generated in the oil and fat oxidation process, and account for about 50% of oil and fat oxidation volatile matters, the change of the p-anisidine value in the storage process of different oil and fat compositions is shown in figure 2, the anisidine value of a control group in the initial storage stage is slowly increased, the p-anisidine value is rapidly increased along with the continuous oxidation of the oil and fat, the p-anisidine value is increased from the initial 0.78 +/-0.05 to the final 4.78 +/-0.19, the generation of aldehyde substances is obviously inhibited by the oil and fat compositions 1 to 3, and the p-anisidine value is kept at a low level all the time, wherein, the generation rate of the p-anisidine value of the oil and fat composition with 15g/100g of branched fatty acid is relatively lowest, and is consistent with the measurement result of the peroxide value, which shows that the oil and fat compositions 1 to 3 have strong anti-oxidation effect due to the existence of the branched fatty acid.
Example 2
This example investigated the effect of different compositions of the oil and fat composition (shown in table 2) on the migration ability of liver cancer cells. The nano-scale grease composition emulsion is successfully prepared by adopting a high-pressure homogenization method, and HepG2 cells are selected as an experimental model. Firstly, preparing grease composition emulsion, and slightly modifying the preparation method on the basis of Yi and the like. WPI is used as an emulsifier, and an emulsifier solution with the concentration of 2% (w/w) is prepared. It was then stirred overnight at room temperature with a magnetic stirrer to fully hydrate it. Mixing the protein water phase solution and the oil and fat composition at a mass ratio of 9:1, shearing with high speed disperser at 20000r/min for 4min,the shear was stopped for half a minute and a primary macroemulsion was made. And finally homogenizing for 4 times by using an ultrahigh pressure homogenizer under the corresponding homogenizing pressure of 100MPa to prepare the sea buckthorn fruit oil emulsion, and cooling by adopting an ice water bath. Then, the cytotoxicity and IC50 of the composition emulsion are studied, and a certain improvement is made by adopting a HepG2 cell methylene blue colorimetric determination method and referring to Wolfe and the like and a Wang Li Feng and the like. Taking cells in logarithmic growth phase, regulating cell density to 2 × 10 after trypsinization
5one/mL, 100. mu.L per well, was inoculated into a 96-well plate at 37 ℃ with 5% CO
2Culturing in an incubator for 24h to make the wall completely attached. Discarding old culture medium, adding 100 μ L of DMEM solution containing oil and fat composition emulsion with different concentrations, respectively, using DMEM solution without emulsion sample as control, 37 deg.C, 5% CO
2Culturing in an incubator for 24 h. The supernatant was then removed, washed with PBS, and 50. mu.L of methylene blue stain (98% HBSS, 0.67% malondialdehyde, 0.6% methylene blue) was added and incubated at 37 ℃ for 1 h. After washing with deionized water 5 times or more until no color floating, 100. mu.L of an eluent (containing 49% PBS, 50% ethanol and 1% acetic acid) was added. And finally, oscillating the 96-well plate for 20min, and measuring the absorbance at the wavelength of 570nm by using an enzyme-labeling instrument, wherein the cell survival rate is determined by the percentage of the absorbance of the sample group and the control group. And determining the concentration of the emulsion selected in the experiment according to a toxicity test, and then measuring the migration rate of the liver cancer cells.
Results of the experiment
The results show that the half-effective toxicity concentrations (IC50) of the grease composition emulsions of the control group, the composition 1, the composition 2 and the composition 3 are 1033 mu g/mL, 1237 mu g/mL, 1443 mu g/mL and 1121 mu g/mL respectively, namely the survival rate of the HepG2 cells after 24h under the treatment condition of the concentrations is 50%. On this basis, the cytotoxic effect of the four emulsion concentrations, all at 100. mu.g/mL, on HepG2 cells was examined. The results show that the cell survival rate can reach more than 92% after the emulsion with the concentration of 100 mu g/mL is treated for 24 hours, the cytotoxicity is less than or equal to 8%, the emulsion can be regarded as being non-cytotoxic, and can be used as the treatment concentration of the following cell migration experiment.
According to the toxicity experiment result, the treatment concentration of 100 mug/mL is selected for the cell migration of the four grease composition emulsionsEvaluation was carried out by a scratch test method. Firstly, preparing a monolayer of cells, wherein the cell density is 5-10 multiplied by 10
5HepG2 cells were plated in 24-well plates (500. mu.L/well) at one/mL, and DMEM medium containing 10% fetal bovine serum was added thereto and cultured for 16 to 24 hours to form a monolayer of cells. A10 μ L pipette tip was scratched in a single-layer newspaper in a line, washed 3 times with PBS, and then added with a 100 μ g/mL solution of the oil and fat composition emulsion. After 24h incubation, the medium was changed to DMEM containing 10% fetal calf serum and incubated for 24 h. The culture medium was then aspirated, washed 3 times with PBS, observed under an inverted fluorescence microscope and photographed.
The results are shown in FIG. 3, and it was found that the scratches between the cells gradually healed with the lapse of time in the control group. The grease compositions 1-3 can effectively inhibit the migration rate of HepG2 cells after 24 hours, and compared with a control group, the comparative difference of the grease compositions 1-3 has statistical significance (P <0.05), as shown in FIG. 4. The research finds that the grease composition can inhibit the migration of a HepG2 cell strain, and the reason is probably the arrangement of the formula composition of the grease, so that the active substances of the composition are protected to the maximum extent, and therefore, the grease composition has an inhibiting effect on the fluidity of a liver cancer cell membrane or an inhibiting effect on a signal path related to cancer under the synergistic effect of a plurality of substances in the grease composition.
Example 3
This example investigated the digestion and absorption of fat and oil compositions (shown in table 2) having different compositions in the intestinal tract of mice. 40 tumor-bearing mice (male) were bred in the center of a clean-grade laboratory animal at a temperature of 23 + -2 deg.C and a humidity of 60%, and were freely drunk and fed. The care and pretreatment of the experimental animals are carried out according to the relevant regulations of the regulations on the management of experimental animals. The groups were divided into 4 groups and fed with the fat and oil composition foods of table 2. After 14 days, the feces of the mice are collected, the fatty acid composition of the feces is measured, and the change of the fat absorption of the mice of different groups is examined.
Results of the experiment
TABLE 2 lipid analysis of mouse feces (mg)
Note: n is equal to 10, and n is equal to 10,
different letters in the same column represent significant differences, P <0.05
The fatty acid composition of unabsorbed lipid in the mouse feces is shown in table 3, the total amount of main fatty acid excreted by the feces of the mice fed with the oil and fat compositions is 113.45 +/-2.24, 100.5 +/-3.66, 100.11 +/-2.23 and 98.51 +/-3.21 mg respectively, and compared with the control group, the content of free fatty acid in the feces of the mice fed with the oil and fat compositions is remarkably reduced (P is less than 0.05). The analysis reason is probably that the three groups of grease compositions have high branched chain fatty acid component content, promote the digestion of grease and the absorption of fatty acid, and reduce the excretion amount. Branched chain fatty acids, MCT and OPO can be well absorbed by the digestive tract, and the substances are mixed together to form a synergistic effect, so that the digestion and absorption of the intestinal tract on the lipid are more facilitated. The experimental result shows that the grease composition provided by the invention is beneficial to the digestion and absorption of grease in a mouse body, and is a favorable phenomenon for cancer patients with lipid metabolism disorder and intestinal tract digestion and absorption problems.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (13)
1. An oil and fat composition, characterized in that the oil and fat composition comprises palmitic acid and branched fatty acids in a bound state or a free state; the fatty acid composition of the oil and fat composition comprises 0.05-6% of branched fatty acid by mass of the total fatty acid, and preferably, the branched fatty acid in the oil and fat composition comprises 0.1-5% of the total fatty acid by mass.
2. The fat composition according to claim 1, wherein the fatty acid composition comprises 15 to 30% palmitic acid by weight of the total fatty acids.
3. The fat composition according to claim 1, wherein the source of the substances in the fat composition comprises one or more of vegetable fat, animal fat or structural fat.
4. The fat composition according to claim 3, wherein the vegetable fat comprises one or more of soybean oil, palm oil; the animal oil and fat comprises one or more of lard oil and fish oil; the structural lipids include one or more of 1, 3-dioleoyl-2-palmitic acid triglyceride OPO, medium chain triglyceride MCT and/or branched chain fatty acid monoglyceride.
5. The grease composition according to claim 1, wherein the branched fatty acid comprises one or more of iso-15:0, anteiso-15:0, iso-16:0, iso-17:0 or anteiso-17: 0.
6. The grease composition according to claim 1 or 5, wherein the branched fatty acid is iso-15:0 and anteiso-17:0, and the mass ratio is (1-3): (2-5).
7. The grease composition according to claim 1 or 5, wherein the branched fatty acids are iso-15:0, iso-16:0 and iso-17:0, and the mass ratio is (1-2): (1-2): (2-4).
8. The fat composition according to claim 1 or 5, wherein the ratio of vegetable fat to oil in the composition is: animal fat and oil: the structural fat mass ratio is (20-60): (5-25): (20 to 50).
9. The fat composition according to claim 3, wherein the structural lipid is present in an amount of 20 to 50%, preferably 30 to 40%.
10. The fat composition according to claim 1, 2, 3, 4, 5 or 9, wherein the fat composition is present in the form of drops, solid powder, capsules.
11. Use of a fat composition according to any one of claims 1, 2, 3, 4, 5 or 9, as a food additive for healthy people and/or liver cancer patients.
12. The use of a fat composition according to claim 11, wherein the fat composition is formulated with nutrients comprising one or more of carbohydrates, proteins or other types of fats and oils for use as a formula.
13. The use of the oil and fat composition according to claim 12, wherein the mass concentration of the oil and fat composition in a formula food is 2-10%.
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| CN116473132A (en) * | 2023-03-30 | 2023-07-25 | 江南大学 | Composition rich in pomelo oil, preparation method and application |
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