CN110916088A - 一种适合炎性肠病人群的全营养特医食品及制备方法 - Google Patents
一种适合炎性肠病人群的全营养特医食品及制备方法 Download PDFInfo
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Abstract
本发明公开了一种适合炎性肠病人群的全营养特医食品及制备方法,配方包括如下重量份的组分:藜麦芽粉20‑80份,全蛋粉5‑50份,牛肉酶解液10‑60份,10‑羟基‑2‑癸烯酸(10‑HDA)0.1‑10份,乳酸链球菌素(Nisin)0.01‑0.2份,蒙脱石粉0.5‑10份,不饱和脂肪酸0.5‑1份,混合维生素0.02‑0.1份,混合矿物质2.1‑3.5份。本发明提供的全营养特医食品作用效果良好,本发明首次将10‑HDA和Nisin两种抑菌成分混合添加在一起,两种成分相互协同,抑菌效果成倍增加。
Description
技术领域
本发明涉及特医食品技术领域,具体涉及一种适合炎性肠病人群的全营养特医食品及制备方法。
背景技术
炎性肠病(inflammatory bowel disease),以下简称IBD,是一种特殊的慢性肠道炎症性疾病,包括克罗恩病(Crohn′s disease,CD)和溃疡性结肠炎(ulcerative colitis,UC)。临床上,炎性肠病患者会表现为反复的腹痛、腹泻、粘液血便,甚至出现各种全身并发症如视物模糊、关节疼痛、皮疹等。本病经治疗可好转,也可自行缓解,但多数患者反复发作,迁延不愈,其中相当部分患者因出现并发症而需要手术治疗。
国内外专家对于IBD的发病原因有异议。但对于IBD病人的营养补充都持支持态度。国内专家曾指出应重视IBD病人的营养状况,营养补充在病人治疗中有举足轻重的作用,既有支持作用又是一个主要的治疗手段。根据最新的国内外文献,IBD病人伴发营养不良在住院病人中占20%-85%。在CD住院病人中,伴发营养不良占50%-70%,在CD外科住院病人中,营养不良者高达86.4%。在IBD急性期,高达73%的病人出现体重下降、低蛋白血症,伴贫血及维生素(尤其是维生素D和维生素B12)和微量元素缺乏,并发症发生率和病死率上升。而进行必要的营养补充有利于减少IBD营养不良病人手术期并发症的发生,以及减少住院时间和医疗费用,有助于维持机体功能、缓解病情、提高生活质量以及延长病人的生存期。
我国将特殊营养食品命名为“特殊膳食用食品”,并在我国的GB13432-2013《预包装特殊膳食用食品标签》中规定,特殊膳食用食品是指为满足特殊的身体或生理状况和(或)满足疾病、紊乱等状态下的特殊膳食需求,专门加工或配方的食品,主要包括婴幼儿配方食品、婴幼儿辅助食品、特殊医学用途配方食品以及其他特殊膳食用食品。这类食品的适宜人群、营养素和(或)其他营养成分的含量要求等有一定特殊性,对其标签内容如能量和营养成分、食用方法、适宜人群的标示等有特殊要求。因此根据IBD患者的代谢特点和营养需求,选择适宜的生物原料,制备供IBD患者食用的特殊营养食品,是符合国家的政策导向和标准要求。
中国专利文献CN108783437A(申请号:201810698792.2)公开了一种预消化的炎性肠病全营养配方食品及其制备工艺,该发明涉及的炎性肠病全营养配方食品中每100g含有:水解乳清蛋白2-9g、浓缩乳清蛋白2-10g、大豆分离蛋白2-7g、其他蛋白2-7g、氨基酸预混料1.35g-11.5g、核苷酸预混料1-5g、麦芽糊精30-53g、低聚果糖1-5g、低聚半乳糖1-5g、聚葡萄糖1-4g、植物油粉末7-20g、矿物质预混料4-18g、维生素预混料0.23-6.75g。其中,所述的水解乳清蛋白、浓缩乳清蛋白为无乳糖型乳清蛋白。该技术方案虽然应用于炎性肠病,但由于其主要从营养均衡和吸收角度进行成分复配,因此,并无法改善相关肠道吸收差的症状。
中国专利CN104082739A(申请号:201410287197.1)公开了一种全营养半消化特殊医学用途配方食品及其制备方法,组合物每100g包括:水解乳清蛋白5-15g,蛋清蛋白3-8g,大豆分离蛋白1-4g,浓缩乳清蛋白1-4g,酪蛋白酸钠0.5-2g,低GI值碳水化合物37-60g,低聚果糖1-4g,羧甲基茯苓多糖0.005-0.05g,植物油粉末15-22g,中链脂肪酸4-10g,矿物质预混料3-8g,维生素预混料0.2-1.4g。上述组合物原料组分种类较多,且其中蛋白质为大分子类物质不利于肠道吸收,因此并不适用于炎性肠病的特医食品。
发明内容
针对现有技术存在的不足,本发明的目的是提供一种适合炎性肠病人群的全营养特医食品及制备方法,为IBD患者提供充足易吸收的营养成分。
本发明的技术方案如下:
一种适合炎性肠病人群的全营养特医食品,配方包括如下重量份的组分:
藜麦芽粉20-80份,全蛋粉5-50份,牛肉酶解液10-60份,10-羟基-2-癸烯酸(10-HDA)0.1-10份,乳酸链球菌素(Nisin)0.01-0.2份,蒙脱石粉0.5-10份,不饱和脂肪酸0.5-1份,混合维生素0.02-0.1份,混合矿物质2.1-3.5份。
根据本发明优选的,所述全营养特医食品,配方包括如下重量份的组分:藜麦芽粉30-80份,全蛋粉10-40份,牛肉酶解液15-60份,10-羟基-2-癸烯酸(10-HAD)0.1-5份,乳酸链球菌素(Nisin)0.01-0.1份,蒙脱石粉0.5-5份,不饱和脂肪酸0.5-0.9份,混合维生素0.02-0.09份,混合矿物质2.2-3.5份。
进一步优选的,所述全营养特医食品,配方包括如下重量份的组分:藜麦芽粉30-70份,全蛋粉10-30份,牛肉酶解液20-60份,10-羟基-2-癸烯酸(10-HAD)0.1-3份,乳酸链球菌素(Nisin)0.01-0.08份,蒙脱石粉0.5-3份,不饱和脂肪酸0.5-0.85份,混合维生素0.02-0.08份,混合矿物质2.3-3.5份。
根据本发明优选的,所述混合维生素中包括如下重量份的组分:维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E 0.0008-0.005份、维生素K10.0012-0.0025份、维生素B1 0.02-0.1份、维生素B2 0.02-0.1份、维生素B6 0.02-0.1份、维生素B120.00003-0.0001份、烟酸0.05-0.1份、叶酸0.0055-0.0085份、泛酸0.1-0.5份、维生素C0.5-1.5份、生物素0.0005-0.0015份。
进一步优选的,所述混合维生素中包括如下重量份的组分:维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E 0.0009-0.004份、维生素K1 0.0015-0.0025份、维生素B1 0.03-0.1份、维生素B2 0.03-0.08份、维生素B6 0.02-0.08份、维生素B120.00004-0.0001份、烟酸0.06-0.1份、叶酸0.006-0.008份、泛酸0.1-0.4份、维生素C0.5-1.3份、生物素0.0005-0.0012份。
更优选的,所述混合维生素中包括如下重量份的组分:维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E 0.001-0.004份、维生素K1 0.002-0.0025份、维生素B10.05-0.1份、维生素B2 0.03-0.07份、维生素B6 0.03-0.07份、维生素B120.00005-0.0001份、烟酸0.07-0.08份、叶酸0.006-0.007份、泛酸0.2-0.3份、维生素C 0.5-1份、生物素0.0005-0.001份。
根据本发明优选的,所述混合矿物质中包括如下重量份的组分:硫酸铜0.0002-0.0004份、氯化钠0.05-0.2份、亚硒酸钠0.00012-0.0002份、硫酸锌0.001-0.002份、碳酸钙0.1-0.2份、碘酸钾0.02-0.04份、硫酸锰0.0002-0.0005份、氯化镁0.05-0.09份、氯化钾0.05-0.1份、磷酸二氢钾0.4-0.6份、硫酸亚铁0.001-0.002份。
进一步优选的,所述混合矿物质中包括如下重量份的组分:硫酸铜0.00025-0.0004份、氯化钠0.06-0.2份、亚硒酸钠0.00015-0.0002份、硫酸锌0.001-0.002份、碳酸钙0.15-0.2份、碘酸钾0.025-0.04份、硫酸锰0.0003-0.0005份、氯化镁0.06-0.09份、氯化钾0.06-0.1份、磷酸二氢钾0.45-0.6份、硫酸亚铁0.001-0.002份。
更优选的,所述混合矿物质中包括如下重量份的组分:硫酸铜0.00025-0.0003份、氯化钠0.08-0.15份、亚硒酸钠0.00018-0.0002份、硫酸锌0.0015-0.002份、碳酸钙0.18-0.2份、碘酸钾0.03-0.04份、硫酸锰0.0003-0.0004份、氯化镁0.06-0.08份、氯化钾0.06-0.08份、磷酸二氢钾0.5-0.6份、硫酸亚铁0.0015-0.002份。
根据本发明优选的所述不饱和脂肪酸为亚油酸、α-亚麻酸中的一种或者两种组合。
所述适合炎性肠病人群的全营养特医食品的制备方法,包括如下步骤:
a.藜麦置于25-30℃,60-80%相对湿度环境中,发芽12-48h,粉碎搅拌均质后经喷雾干燥得到的藜麦芽粉;
b.取新鲜牛肉经破碎均质,除脂肪后的肉糜经蛋白酶酶解后制的牛肉酶解液,所述蛋白酶添加量为1万-3.9万U/100g原料浆,通过茚三酮比色法测定酶解程度,当酶解达到45-55%时,视为酶解结束,所述原料浆为5-10%牛肉糜水溶液,加热蒸熟牛肉糜;c.按所述全营养特医食品组分的重量份,取步骤a、b制备的物质组分及所述全营养特医食品组分中的其他物质,混合均匀后,巴氏灭菌,即得全营养特医食品;或者将各组分混合均匀后,将混合物经过喷雾干燥,即得全营养特医食品。根据本发明优选的,所述步骤b中牛肉酶解液采用胰蛋白酶、胃蛋白酶、无花果蛋白酶、菠萝蛋白酶、木瓜蛋白酶中的一种或者两种以上的组合进行酶解获得。
所述全营养特医食品组分中的其他物质,均为市售产品。
藜麦是一种碱性食物,蛋白质含量高达16%-22%,且为完全优质蛋白,含有多种氨基酸,且比例合理容易被人体吸收,富含植物中缺乏的赖氨酸,钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高,富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物。藜麦有高含量的人体必需的ω-3脂肪酸,该脂肪酸被认为对于IBD有治疗作用。藜麦萌发后,脂肪不断减少,蛋白质、膳食纤维、微量元素以及具有抗氧化活性的多酚、黄酮的含量逐渐增加,营养体系更加均衡。
全蛋粉,富含优质蛋白,对于病人的蛋白质补充和增强身体素质有很好的效果。
牛肉的氨基酸和蛋白质组成接近于人类需要,所含有的蛋白质是优质蛋白,脂肪含量低,牛肉酶解液,将其中的优质蛋白酶解为小分子肽,利于吸收。
所述10-HDA,又称王浆酸或者蜂王酸,该成分的量占蜂王浆总脂肪酸的一半以上,在鲜蜂王浆中含量约为1.4%-2.0%,10-HDA具有多种生理活性,其具有抗菌、抗癌、抗辐射以及强壮机体、增强免疫力的作用,对于G-菌有明显抑制杀菌作用。
所述乳酸链球菌素(Nisin),由34个氨基酸残基组成,Nisin食用后在人体的生理pH条件和α-胰凝乳蛋白酶作用下很快水解成氨基酸,不会改变人体肠道内正常菌群以及产生如其它抗菌素所出现的抗性问题,更不会与其它抗菌素出现交叉抗性,是一种高效、无毒、安全、无副作用的天然食品防腐剂,尤其对于G+菌有明显抑制作用。
蒙脱石粉是一种天然的粉剂,最早见于唐代大医学家陈藏器编著的《本草拾遗》中记载:“甘土无毒,主治草药及诸菌毒,热汤调节器末服之”,甘土即蒙脱石,目前在临床上已广泛用于食管炎、胃炎、结肠炎和腹泻等各种消化道炎症和溃疡的治疗。蒙脱石粉具有层纹状结构,电荷呈非均匀性分布,对病毒、病菌及其产出的毒素和气体等致病因子,有极强的吸附、固定、抑制作用,使其失去致病作用。吸附各种消化道致病因子,保护人体不受霉菌毒素和有害细菌的侵害。蒙脱石粉具有安全、有效、快速、无药残、无污染等特点,不存在休药期问题,也不产生抗药性,因此可用于平衡IBD病人体内的正常菌群,提高消化道免疫功能。
不饱和脂肪酸是构成体内脂肪的一种脂肪酸,人体不可缺少的脂肪酸,人体不能合成亚油酸和亚麻酸,必须从膳食中补充。
本发明的有益技术效果
1、本发明利用蛋白酶将牛肉水解成小分子的氨基酸或多肽,有益于炎性肠病患者的消化吸收;含有10-HDA和Nisin等天然抑菌防腐成分,可以在不添加防腐剂的条件下达到良好的防腐和抑制肠道原核病原微生物的效果,本发明中首次将10-HDA和Nisin两种抑菌成分混合添加在一起,两种成分相互协同,抑菌效果成倍增加。
2、本发明首次将蒙脱石粉添加到特医食品中,蒙脱石粉不仅能通过对肠道内的病毒、病菌及其产生的毒素进行固定和抑制,而且可以对肠道粘膜进行覆盖,修复粘膜屏障的防御功能,达到促进炎性肠病患者康复的效果。
3、《食品安全国家标准炎性肠病全营养配方食品》(征求意见稿)中规定所使用食物原料和食品添加剂中不应含有乳糖、果糖、麸质、氢化油脂。由于IBD病人多发乳糖不耐受、麸质过敏,果糖是IBD潜在发病因素之一,反式脂肪酸能够引发炎症,IBD病人应避免摄入上述物质,本发明选用的食物原料和食品添加剂不涉及上述物质。
4、本发明中涉及的藜麦粉不含有麸质,是一种全蛋白食品,含有全部天然氨基酸,特别是富含人体所需的8种必需氨基酸以及婴幼儿的必需氨基酸组氨酸,是一种优质蛋白食品,并且添加了不饱和脂肪酸以及各种维生素和矿物质,营养体系均衡,既可以作为炎性肠病人群的代餐食品,也可以作为普通正常人群日常代餐食品。
5、本发明提供的物质组合具有促进小肠对营养物质吸收的作用,能够提高小肠粘膜Na+-K+-ATP酶活性,10-HAD和Nisin共同使用,显著增加小肠粘膜Na+-K+-ATP酶活性,明显超出二者单独使用效果之和,因而说明二者具有协同增效作用。
附图说明
图1是小鼠小肠粘膜Na+-K+-ATP酶活性图;
图中:“***”表示与空白对照组比较,p<0.001,具有极显著性差异;“###”表示与模型组比较,p<0.001,具有极显著性差异,“#”表示p<0.05,有差异;“¥¥”表示与阳性对照组比较,p<0.01,具有显著性差异。
具体实施方式
材料来源:
藜麦、牛肉,均为市售产品;
全蛋粉、乳酸链球菌素,食品级,江苏仟泊生物工程有限公司;
10-羟基-2-癸烯酸,食品级,山东大泰药业有限公司;
蒙脱石粉,食品级,内蒙古宁城天宇膨润土科技有限公司;
亚油酸、α-亚麻酸,食品级,河北百味生物科技有限公司;
维生素A、维生素D、维生素E、维生素B1、维生素K1、维生素B6、维生素B2、维生素B12、烟酸、叶酸、泛酸、维生素C、生物素,食品级,郑州百思特食品添加剂有限公司;
硫酸铜、氯化钠、亚硒酸钠、硫酸锌、碳酸钙、碘酸钾、硫酸锰、氯化镁、氯化钾、磷酸氢二钾、硫酸亚铁,食品级,江苏紫东食品有限公司;
胰蛋白酶、胃蛋白酶、无花果蛋白酶、菠萝蛋白酶、木瓜蛋白酶,食品级,山东西唐生物科技有限公司;
葡聚糖硫酸钠、柳氮磺吡啶,分析纯,上海阿拉丁生化科技股份有限公司;
Na+-K+-ATP酶测试盒,美国Sigma公司;
雄性BALB/C小鼠:购于中国食品药品检定研究院,许可证号:SCXK(京)2014-0013。
下面通过实施例和对比例,对本发明的技术方案进一步阐述,本发明保护范围不仅限于此。实施例1
一种适合炎性肠病人群的全营养特医食品,其配方包括如下重量份的组分:藜麦芽粉70份,全蛋粉10份,牛肉酶解液20份,10-HDA 0.1份,Nisin 0.01份,蒙脱石粉0.5份,不饱和脂肪酸0.85份,混合维生素0.08份,混合矿物质2.3份。
不饱和脂肪酸包括如下重量份的组分:亚油酸0.4份、α-亚麻酸0.45份。
混合维生素中包括如下重量份的组分:维生素A 0.0001份、维生素D 0.000002份、维生素E0.001份、维生素K10.002份、维生素B10.1份、维生素B20.03份、维生素B60.03份、维生素B120.00005份、烟酸0.07份、叶酸0.006份、泛酸0.2份、维生素C 0.5份、生物素0.001份。
混合矿物质中包括如下重量份的组分:硫酸铜0.00025份、氯化钠0.08份、亚硒酸钠0.00018份、硫酸锌0.0015份、碳酸钙0.18份、碘酸钾0.03份、硫酸锰0.0003份、氯化镁0.06份、氯化钾0.06份、磷酸二氢钾0.5份、硫酸亚铁0.0015份。
所述适合炎性肠病人群的全营养特医食品的制备方法,包括如下步骤:
a.藜麦发芽置于25℃,60%相对湿度环境中,发芽12h,粉碎搅拌均质后经喷雾干燥得到的藜麦芽粉;
b.取新鲜牛肉经破碎均质,除脂肪后的肉糜经无花果蛋白酶、菠萝蛋白酶、木瓜蛋白酶后制的牛肉酶解液,所述蛋白酶添加量的为1万U/100g原料浆,通过茚三酮比色法测定酶解程度,当酶解达到45%时,视为酶解结束,所述原料浆为5%牛肉糜水溶液,加热蒸熟牛肉糜;
c.按所述全营养特医食品组分的重量份,取步骤a、b制备的物质组分及所述全营养特医食品组分中的其他物质,混合均匀后,巴氏灭菌,即得全营养特医食品。
实施例2
一种适合炎性肠病人群的全营养特医食品,其配方包括如下重量份的组分:藜麦芽粉30份,全蛋粉30份,牛肉酶解液60份,10-HDA 3份,Nisin 0.08份,蒙脱石粉3份,不饱和脂肪酸0.5份,混合维生素0.02份,混合矿物质3.5份。
不饱和脂肪酸包括如下重量份的组分:亚油酸0.2份、α-亚麻酸0.3份。
混合维生素中包括如下重量份的组分:维生素A 0.0002份、维生素D 0.000003份、维生素E0.004份、维生素K10.0025份、维生素B10.05份、维生素B20.07份、维生素B60.07份、维生素B120.0001份、烟酸0.08份、叶酸0.007份、泛酸0.3份、维生素C1.0份、生物素0.0005份。
混合矿物质中包括如下重量份的组分:硫酸铜0.0003份、氯化钠0.15份、亚硒酸钠0.0002份、硫酸锌0.002份、碳酸钙0.2份、碘酸钾0.04份、硫酸锰0.0004份、氯化镁0.08份、氯化钾0.08份、磷酸二氢钾0.6份、硫酸亚铁0.002份。所述适合炎性肠病人群的全营养特医食品的制备方法,包括如下步骤:
a.藜麦置于30℃,80%相对湿度环境中,发芽48h,粉碎搅拌均质后经喷雾干燥得到的藜麦芽粉;
b.取新鲜牛肉经破碎均质,除脂肪后的肉糜经蛋白酶酶解后制的牛肉酶解液,所述蛋白酶添加量的为3.9万U/100g原料浆,通过茚三酮比色法测定酶解程度,当酶解达到55%时,视为酶解结束,所述原料浆为10%牛肉糜水溶液,加热蒸熟牛肉糜;
c.按所述全营养特医食品组分的重量份,取步骤a、b制备的物质组分及所述全营养特医食品组分中的其他物质,混合均匀后,巴氏灭菌,即得全营养特医食品。
实施例3
如实施例2所述,不同之处在于,将各成分混合均匀,将混合物经过喷雾干燥,制成粉剂,制成粉状的颗粒剂20g/袋,用200mL开水溶解后,直接饮用或经鼻饲摄入。
对比例1
如实施例2所述,不同之处在于,藜麦不经过发芽处理,直接进行破碎,制得藜麦粉。
对比例2
如实施例2所述,不同之处在于,牛肉不经过酶解处理,直接均质匀浆得到牛肉糜。
对比例3
如实施例2所述,不同之处在于,不添加10-HDA。
对比例4
如实施例2所述,不同之处在于,不添加Nisin。
对比例5
如实施例2所述,不同之处在于,不添加蒙脱石粉。
实验例
1、产品的相关检测指标,参照国标GB 29922-2013《食品安全国家标准特殊医学用途配方食品通则》,实施例、对比例中产品中污染物、真菌毒素以及微生物的检测结果如表1所示。
表1
注:“-”表示未检出。
由表1可以看出,产品的各项指标均符合国标GB 29922-2013《食品安全国家标准特殊医学用途配方食品通则》的要求。
2、本发明提供的适合炎性肠病人群的全营养特医食品对小鼠肠道功能的影响:
(1)110只雄性BALB/C小鼠,体质量25-30g,常规适应性喂养7天,期间自由摄食摄水,随机分为11组,10只/组。分别编号为实施例1-3组、对比例1-5组、阳性对照组、模型组、空白对照组。第8天开始,空白对照组继续喂食普通蒸馏水,其余10组喂食浓度为20g/L的葡聚糖硫酸钠(DSS,相对分子质量为36000-50000)水溶液,喂食6天后,检测相关指标验证小鼠肠炎模型建立成功。
(2)除模型组、空白对照组外,其余9组均按照500mg/kg剂量灌胃柳氮磺吡啶溶液对小鼠肠炎症状进行治疗。实施例1-3组、对比例1-5组按照1756kJ/kg.d的剂量分别灌胃相应组别的发明组合物匀浆,模型组、空白对照组、阳性对照组每天灌胃1756kJ/kg.d的正常鼠粮匀浆,实施例与对比例各组别能量值见表2。小鼠灌胃期间单笼喂养,连续灌胃10天,期间自由摄水,不再喂食,建模成功后以及实验结束后各测一次体重,小鼠的重量变化见表3。
(3)第23天,将小鼠脱颈处死,取屈氏韧带下50cm处截取小肠组织5cm,用预冷生理盐水冲洗干净,滤纸稍吸干,玻片刮取小肠粘膜,称重后制备小肠粘膜匀浆。采用紫外分光光度法测定小肠粘膜Na+-K+-ATP酶活性,采用考马斯亮兰法对蛋白进行定量检测。具体操作按Na+-K+-ATP酶测试盒说明书方法进行酶促反应并加入定磷剂,设置对照管和标准管,蒸馏水调零,在1cm光径,660nm处比色。酶活力单位用μmol Pi/(mg prot·h)表示。
(4)最终计算各组的体重增加、Na+-K+-ATP酶活性。并采用SPSS 20.0软件进行统计学分析。适合炎性肠病人群的全营养特医食品对小鼠体重与食物利用系数的影响结果见表3,对Na+-K+-ATP酶活性的影响结果见图1。
表2
表3
注:a表示与空白对照组比较,p<0.05,具有差异性;b表示与模型组比较,p<0.05,具有差异性;c表示与阳性对照组比较,p<0.05,具有差异性。
由表3中相关数据可以看出,阳性对照组的小鼠最终体重以及体重增加量与模型组相比,均具有差异性,说明药物治疗肠炎具有明显的作用;实施例组与阳性对照组相比较,具有差异性,说明本发明的组合物产品能有效增加小鼠体重。对比例1、2、5与阳性对照组相比较没有显著性差异,说明使用发芽的藜麦制作藜麦芽粉、使用生物酶对牛肉进行水解以及组合物中添加蒙脱石粉,对于提高小鼠体重作用效果显著。
小肠粘膜Na+-K+-ATP酶活性的高低表明了小肠对营养物质的吸收能力大小。当此酶活性降低时,肠道对营养物质的吸收减少。由图1可以看出实施例1-3组与阳性对照组相比较,具有显著性差异,说明本发明提供的组合物具有促进小肠对营养物质吸收的作用;对比例1-5组与阳性对照组相比较,无差异性,说明本发明中涉及到的将藜麦进行发芽处理、使用蛋白酶对牛肉进行酶解以及添加10-HAD、Nisin、蒙脱石粉等成分对促进小肠吸收营养物质的作用非常显著。对比例1-5中,各组实验测得酶活性不同,导致这种现象的原因可能是:藜麦、牛肉中虽然含有充足的蛋白质,但由于蛋白质的分子量较大,不易被处于恢复中状态的肠道吸收,藜麦还含有部分糖类物质且藜麦中的蛋白质相比于牛肉蛋白更容易被肠道吸收,因而对比例1中的酶活性比对比例2的酶活性稍高;10-HAD不仅具有抗菌的作用,还能起到消炎增强免疫力的效果,Nisin作为一种天然食品防腐剂,主要起到抗菌的效果,因此可以解释对比例3比对比例4酶活性低;10-HAD和Nisin共同使用,显著增加小肠粘膜Na+-K+-ATP酶活性,明显超出二者单独使用效果之和,因而说明二者具有协同增效作用。蒙脱石粉作为一种能治疗肠炎胃炎的食品添加成分,可以有效的辅助药物对肠炎症状进行治疗,因而不添加蒙脱石粉会导致对比例5中酶活降低。
Claims (10)
1.一种适合炎性肠病人群的全营养特医食品,其特征在于,包括如下重量份的组分:
藜麦芽粉20-80份,全蛋粉5-50份,牛肉酶解液10-60份,10-羟基-2-癸烯酸(10-HDA)0.1-10份,乳酸链球菌素(Nisin)0.01-0.2份,蒙脱石粉0.5-10份,不饱和脂肪酸0.5-1份,混合维生素0.02-0.1份,混合矿物质2.1-3.5份。
2.如权利要求1所述全营养特医食品,其特征在于,包括如下重量份的组分:
藜麦芽粉30-80份,全蛋粉10-40份,牛肉酶解液15-60份,10-羟基-2-癸烯酸(10-HAD)0.1-5份,乳酸链球菌素(Nisin)0.01-0.1份,蒙脱石粉0.5-5份,不饱和脂肪酸0.5-0.9份,混合维生素0.02-0.09份,混合矿物质2.2-3.5份。
3.如权利要求1所述全营养特医食品,其特征在于,包括如下重量份的组分:
藜麦芽粉30-70份,全蛋粉10-30份,牛肉酶解液20-60份,10-羟基-2-癸烯酸(10-HAD)0.1-3份,乳酸链球菌素(Nisin)0.01-0.08份,蒙脱石粉0.5-3份,不饱和脂肪酸0.5-0.85份,混合维生素0.02-0.08份,混合矿物质2.3-3.5份。
4.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合维生素中包括如下重量份的组分:
维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E 0.0008-0.005份、维生素K10.0012-0.0025份、维生素B1 0.02-0.1份、维生素B2 0.02-0.1份、维生素B60.02-0.1份、维生素B12 0.00003-0.0001份、烟酸0.05-0.1份、叶酸0.0055-0.0085份、泛酸0.1-0.5份、维生素C 0.5-1.5份、生物素0.0005-0.0015份。
5.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合维生素中包括如下重量份的组分:
维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E0.0009-0.004份、维生素K10.0015-0.0025份、维生素B10.03-0.1份、维生素B20.03-0.08份、维生素B60.02-0.08份、维生素B120.00004-0.0001份、烟酸0.06-0.1份、叶酸0.006-0.008份、泛酸0.1-0.4份、维生素C 0.5-1.3份、生物素0.0005-0.0012份。
6.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合维生素中包括如下重量份的组分:
维生素A 0.0001-0.0002份、维生素D 0.000002-0.000003份、维生素E0.001-0.004份、维生素K10.002-0.0025份、维生素B10.05-0.1份、维生素B20.03-0.07份、维生素B60.03-0.07份、维生素B120.00005-0.0001份、烟酸0.07-0.08份、叶酸0.006-0.007份、泛酸0.2-0.3份、维生素C 0.5-1份、生物素0.0005-0.001份。
7.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合矿物质中包括如下重量份的组分:
硫酸铜0.0002-0.0004份、氯化钠0.05-0.2份、亚硒酸钠0.00012-0.0002份、硫酸锌0.001-0.002份、碳酸钙0.1-0.2份、碘酸钾0.02-0.04份、硫酸锰0.0002-0.0005份、氯化镁0.05-0.09份、氯化钾0.05-0.1份、磷酸二氢钾0.4-0.6份、硫酸亚铁0.001-0.002份。
8.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合矿物质中包括如下重量份的组分:
硫酸铜0.00025-0.0004份、氯化钠0.06-0.2份、亚硒酸钠0.00015-0.0002份、硫酸锌0.001-0.002份、碳酸钙0.15-0.2份、碘酸钾0.025-0.04份、硫酸锰0.0003-0.0005份、氯化镁0.06-0.09份、氯化钾0.06-0.1份、磷酸二氢钾0.45-0.6份、硫酸亚铁0.001-0.002份。
9.如权利要求1-3任一项所述全营养特医食品,其特征在于,所述混合矿物质中包括如下重量份的组分:
硫酸铜0.00025-0.0003份、氯化钠0.08-0.15份、亚硒酸钠0.00018-0.0002份、硫酸锌0.0015-0.002份、碳酸钙0.18-0.2份、碘酸钾0.03-0.04份、硫酸锰0.0003-0.0004份、氯化镁0.06-0.08份、氯化钾0.06-0.08份、磷酸二氢钾0.5-0.6份、硫酸亚铁0.0015-0.002份。
优选的所述不饱和脂肪酸为亚油酸、α-亚麻酸中的一种或者两种组合。
10.权利要求1-3任一项所述的全营养特医食品的制备方法,其特征在于,包括如下步骤:
a.藜麦置于25-30℃,60-80%相对湿度环境中,发芽12-48h,粉碎搅拌均质后经喷雾干燥得到的藜麦芽粉;
b.取新鲜牛肉经破碎均质,除脂肪后的肉糜经蛋白酶酶解后制的牛肉酶解液,所述蛋白酶添加量为1万-3.9万U/100g原料浆,通过茚三酮比色法测定酶解程度,当酶解达到45-55%时,视为酶解结束,所述原料浆为5-10%牛肉糜水溶液,加热蒸熟牛肉糜;c.按所述全营养特医食品组分的重量份,取步骤a、b制备的物质组分及所述全营养特医食品组分中的其他物质,混合均匀后,巴氏灭菌,即得全营养特医食品;或者将各组分混合均匀后,将混合物经过喷雾干燥,即得全营养特医食品。优选的,所述步骤b中牛肉酶解液采用胰蛋白酶、胃蛋白酶、无花果蛋白酶、菠萝蛋白酶、木瓜蛋白酶中的一种或者两种以上的组合进行酶解获得。
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