CN111184220B - Special plant-based emulsion for gastrointestinal tract patients after operation and preparation method thereof - Google Patents
Special plant-based emulsion for gastrointestinal tract patients after operation and preparation method thereof Download PDFInfo
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- CN111184220B CN111184220B CN202010039896.XA CN202010039896A CN111184220B CN 111184220 B CN111184220 B CN 111184220B CN 202010039896 A CN202010039896 A CN 202010039896A CN 111184220 B CN111184220 B CN 111184220B
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/25—Fermentation of cereal malt or of cereal by malting
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- 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
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Abstract
The invention discloses a special plant-based emulsion for gastrointestinal tract patients after operation and a preparation method thereof, which comprises the steps of germinating and fermenting quinoa to obtain quinoa slurry, adding sea cucumber polysaccharide, soybean protein peptide, whey protein and millet superfine powder, mixing, adding a thickening agent, and performing colloid milling to obtain grain-based mixed slurry; adding an emulsifier into the high oleic acid vegetable oil at the constant temperature to obtain an oil phase component; mixing the cereal-based mixed slurry with the oil phase components, adding rhizoma et radix Valerianae extract and melatonin, colloid milling, homogenizing with high pressure homogenizer, sterilizing, and packaging. The invention selects high oleic acid vegetable oil as an emulsifier, reduces inflammatory reaction, regulates the activity of immune cells, effectively increases the content of beneficial short-chain fatty acid in grains by the germination and fermentation treatment of the chenopodium quinoa, improves the structure of intestinal flora, maintains the epithelial structure of small intestine, enhances the barrier function of the intestinal tract, effectively reduces various adverse reactions caused by flora imbalance, and is suitable for the specific physiological period after gastrointestinal tract operation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a special plant-based emulsion for gastrointestinal tract patients after operation and a preparation method thereof.
Background
In recent years, the incidence of gastrointestinal diseases in our country has been increasing. According to statistics, the gastrointestinal diseases are high in incidence and more than 1.2 hundred million patients in China, and the operation is the first choice or necessary treatment mode for treating serious gastrointestinal diseases including gastrointestinal cancer. The gastrointestinal tract postoperative patient is a high risk group with malnutrition, timely and effective nutrition therapy can help the patient to recover the gastrointestinal tract function as soon as possible, the treatment effect is improved, the hospitalization time is shortened, the treatment cost is reduced, and the postoperative mortality is even reduced. Therefore, nutritional support is essential in the healing process of gastrointestinal surgery patients.
For a long time, the nutrition support of the gastrointestinal tract postoperative patients in China mostly adopts parenteral nutrition supply of venous transfusion, although energy and nutrient substances can be rapidly provided, a large amount of research evidences show that the lack of stimulation of enteral nutrition supply leads to gastrointestinal motility and blood circulation disorder, inhibits the secretion function of the digestive tract, weakens the barrier of gastric mucosa, accelerates the reproduction of pathogenic bacteria, increases the displacement of intestinal bacteria and causes various complications depending on the parenteral nutrition supply after the operation. And the special medical food-based enteral nutrition is provided in the early postoperative period, so that the health-care food is safe, the recovery of the intestinal function can be promoted, the immunity of a patient can be improved, the serum endotoxin level and inflammatory medium can be reduced, the barrier function of the gastrointestinal mucosa can be maintained, and the occurrence of complications can be effectively reduced. Thus, enteral nutritional support via the digestive system is more suitable for patients after gastrointestinal surgery than parenteral nutrition.
If the powder is applied to enteral nutrition of postoperative patients, compared with the traditional powder product, the emulsion product packaged after sterilization does not need secondary dissolution, is convenient to use, is not easy to introduce bacterial pollution, and is undoubtedly more suitable for early nutrition supply of gastrointestinal postoperative patients. However, most of special medical product production enterprises in China do not master emulsion production technology at present, and the form of special medical products in China mainly takes powder as main material, so that the emulsion product with stable quality and meeting the special nutritional requirements of postoperative patients can be developed, the blank of the form of special medical products in China can be filled, and the postoperative nutritional support requirements of gastrointestinal tract operation patients can be met.
Disclosure of Invention
Aiming at the problems that the parenteral nutrition supply of the venous transfusion in the prior art is easy to cause complications and lacks emulsion products meeting the special nutritional requirements of postoperative patients, the invention provides the postoperative special plant-based emulsion for gastrointestinal tract patients and the preparation method thereof, which can improve the intestinal flora structure and maintain the small intestine epithelial structure and are very suitable for the specific physiological period after gastrointestinal tract operation.
The invention is realized by the following technical scheme:
a special plant-based emulsion for gastrointestinal tract patients after operation comprises the following raw materials in parts by weight: 40-60 parts of germinated and fermented quinoa whole grain, 10-20 parts of ultramicro millet powder, 4-8 parts of high oleic acid vegetable oil, 0.05-0.3 part of emulsifier and 0.05-0.1 part of melatonin.
Furthermore, the raw materials also comprise 1-2 parts of sea cucumber polysaccharide, 4-8 parts of soybean protein peptide, 1-2 parts of whey protein, 0.05-1 part of thickening agent and 0.05-1 part of valerian extract.
Further, the feed also comprises the following raw materials in parts by weight: 3-7 parts of compound mineral substance and 0.05-1 part of compound vitamin.
Further, the high oleic acid vegetable oil is more than one of high oleic acid soybean oil, high oleic acid linseed oil and high oleic acid peanut oil.
Further, the quinoa is white-skin quinoa; the particle size of the ultramicro millet powder is 18-20 μm.
Further, the emulsifier is at least two of lecithin, sucrose fatty acid ester, monoglyceride and capric triglyceride; the plant-based emulsion is a natural cereal raw material, belongs to a complex food system, is compounded by adopting a plurality of emulsifiers, can adjust the HLB of the composite emulsifier, and can better match various emulsifying objects in the system.
Further, the thickener is at least two of xanthan gum, konjac gum and guar gum.
The preparation method of the special plant-based emulsion for gastrointestinal tract patients after the operation comprises the following steps:
(1) Soaking and cleaning quinoa, adding water with the volume 2-4 times of that of the quinoa for soaking for 3-6 hours, changing water for 1-3 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 6-12 hours at 20-30 ℃, drying at 40-55 ℃, grinding into powder to obtain germinated quinoa powder, and adding the components in a weight ratio of 1:3-5 of water, steaming for 5-15 minutes, cooling to room temperature, adding a leavening agent, uniformly stirring, and fermenting at 37 ℃ for 24-48 hours to obtain germinated fermented quinoa wheat pulp;
(2) Adding 2-3 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 2-3 minutes, adding millet superfine powder, mixing, stirring for 2-3 minutes at room temperature, adding a thickening agent, continuously stirring for 3-10 minutes, grinding for 1-2 times by using a colloid mill, and sieving by using a 80-200-mesh sieve to obtain a grain-based mixed slurry;
(3) Keeping the temperature of the high oleic acid vegetable oil at 45-65 ℃ for 15-25 minutes, dissolving the emulsifier with a small amount of water (the emulsifier can be just dissolved in the water), mixing with the vegetable oil, keeping the temperature at 45-65 ℃ and stirring for 10-20 minutes to obtain an oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), preserving heat at 45-65 ℃, stirring uniformly for 20-30 minutes, adding the compound mineral, the compound vitamin, the valerian extract and the melatonin, grinding for 2-3 times by using a colloid mill, and filtering by using a 80-200-mesh sieve; homogenizing the filtered feed liquid for 2-3 times by a high pressure homogenizer at 20-40MPa, sterilizing and packaging.
Further, the fermentation inoculum in the step (1) is a mixed inoculum of lactobacillus plantarum and kefir grains with a mass ratio of 1:1.
Further, the inoculation concentration of the lactobacillus plantarum is 10 6 cfu/L。
Melatonin is an important indole neuroendocrine hormone which is mainly synthesized and secreted by pineal bodies, but in a stress state, melatonin secretion is obviously reduced, so that the level of the melatonin reflects the level of the stress level of anesthesia and operation patients to a certain extent. A number of studies in the early stages have shown that after general anesthesia surgery, patients experience a substantial decrease in melatonin levels in the blood, and that melatonin deficiency is associated with post-operative anxiety, depression and cognitive dysfunction. Therefore, the addition of melatonin can reduce postoperative stress, relieve postoperative anxiety and prevent later stage cognitive impairment.
High oleic vegetable oil, oleic acid is known as "safe fatty acid" by the nutritional community, is a monounsaturated Omega-9 fatty acid, exists in the bodies of animals and plants, and is the most abundant fatty acid in human adipose tissue. Compared with common vegetable oil, the high oleic acid vegetable oil has stronger stability, so that the emulsion product prepared by taking the high oleic acid vegetable oil as a raw material can effectively prolong the shelf life of the emulsion. In addition, the vegetable oil acid also has the functions of reducing inflammatory reaction and regulating the activity of immune cells, and is particularly suitable for the special period after gastrointestinal tract operation.
Chenopodium quinoa is a whole-grain full-nutrition complete protein alkaline food, the endosperm accounts for 68 percent of seeds, the food has nutritional activity, the protein content is up to 16 percent to 22 percent (20 percent of beef), the food has the quality equivalent to milk powder and meat, and the food is rich in various amino acids, wherein all 9 essential amino acids necessary for human bodies are contained, the food is suitable in proportion and easy to absorb, and particularly rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances which are lacked in plants, high in nutritional content, unsaturated fatty acid, flavonoid, B vitamins, vitamin E, choline, betaine, folic acid, alpha-linolenic acid, beta-glucan and other beneficial compounds, the dietary cellulose content is up to 7.1 percent, the cholesterol is 0, and the food does not contain gluten. The residual saponin is ensured to be thoroughly washed away by repeatedly washing for several times after being soaked in clear water so as to avoid astringent taste, and a plurality of physiological metabolic changes, such as activation generation of enzyme and recovery of cell physiological activity, are generated in the germination process of the chenopodium quinoa. Meanwhile, the nutritional quality of the grains can be improved, such as the amino acid composition is improved, the protein utilization rate is improved, the B-group vitamin content is increased, the anti-nutritional factors are reduced, and the like.
According to the invention, the quinoa is subjected to germination and fermentation treatment, so that the content of beneficial short-chain fatty acids in the grains can be effectively increased, the intestinal flora structure can be improved, the small intestine epithelial structure can be maintained, the intestinal barrier function can be enhanced, and various adverse reactions caused by flora imbalance can be effectively reduced. Meanwhile, the millet and the quinoa are gluten-free grains, are balanced in nutrition and easy to absorb, do not cause adverse reactions such as diarrhea and the like, and are very suitable for the specific physiological period after gastrointestinal tract operation.
Advantageous effects
(1) The plant-based raw materials adopted in the invention select the high oleic acid vegetable oil as the emulsifier, so that the emulsifying effect is better, the stability is stronger, and the shelf life of the emulsion can be effectively prolonged. In addition, the vegetable oil acid also has the functions of reducing inflammatory reaction and regulating the activity of immune cells;
(2) The quinoa in the invention can effectively improve the content of beneficial short-chain fatty acids in grains by germination and fermentation treatment, can improve the intestinal flora structure, maintain the small intestine epithelial structure, enhance the intestinal barrier function and effectively reduce various adverse reactions caused by flora imbalance. Meanwhile, the millet and the quinoa are gluten-free grains, are balanced in nutrition and easy to absorb, do not cause adverse reactions such as diarrhea and the like, and are very suitable for the specific physiological period after gastrointestinal tract operation.
Drawings
FIG. 1 is a graph of the first time a mouse enters a white box;
FIG. 2 is the total length of time that a mouse stays in a white box;
FIG. 3 is the concentration of inflammatory factor (TNF-. Alpha.) in mouse serum;
FIG. 4 shows the concentration of inflammatory factor (IL-6) in mouse serum.
Detailed Description
In order to make the technical solutions of the present invention better understood, the following description is provided clearly and completely, and other similar embodiments obtained by those skilled in the art without creative efforts shall fall within the protection scope of the present application based on the embodiments in the present application.
The compound vitamins used in the embodiment of the invention are compound vitamin parts, including vitamin C, vitamin A, vitamin D2, vitamin B11, riboflavin, vitamin B6, nicotinamide, dexpanthenol, vitamin E, folic acid, biotin and vitamin B12; the compound mineral comprises calcium, potassium, magnesium, ferrum, copper, zinc, manganese, iodine, selenium, nickel, etc.
The parts described in the following examples are parts by weight.
Kefir grains in the following examples were purchased commercially.
Example 1
The special plant-based emulsion raw material for gastrointestinal tract patients after operation comprises the following steps: 50 parts of white skin quinoa, 15 parts of ultrafine millet powder crushed to 18-20 microns, 6 parts of high oleic soybean oil, 1 part of sea cucumber polysaccharide, 6 parts of soybean protein peptide, 1.5 parts of whey protein, 0.2 part of emulsifier (0.1 part of lecithin and 0.1 part of sucrose fatty acid ester), 0.5 part of thickener (0.2 part of konjac glucomannan and 0.3 part of guar gum), 0.08 part of melatonin, 0.5 part of valerian extract, 0.5 part of compound vitamin and 5 parts of compound mineral.
The preparation method of the special plant-based emulsion for gastrointestinal tract patients after operation comprises the following steps:
(1) Soaking and cleaning quinoa, adding water with the volume being 3 times of that of the quinoa for soaking for 5 hours, changing water for 2 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 10 hours at 25 ℃, drying at 50 ℃ and grinding to obtain germinated quinoa powder, and adding the quinoa powder and the quinoa raw materials in a weight ratio of 1:5, steaming for 10 minutes, cooling to room temperature, and adding lactobacillus plantarum (10) with the mass ratio of 1:1 6 cfu/L) and kefir grains, and fermenting at 37 ℃ for 36 hours to obtain germinated fermentation quinoa mash;
(2) Adding 2 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 2 minutes, adding millet superfine powder, mixing, stirring for 3 minutes at room temperature, adding a thickening agent, continuously stirring for 5 minutes, then sieving for 2 times by a colloid mill, and sieving by a 200-mesh sieve to obtain a grain-based mixed slurry;
(3) Preserving the heat of the high oleic acid vegetable oil at 55 ℃ for 20 minutes, dissolving an emulsifier by using a small amount of water (the emulsifier can be just dissolved in the water), mixing the emulsifier with the high oleic acid soybean oil, preserving the heat at 55 ℃ and stirring for 15 minutes to obtain an oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), keeping the temperature at 55 ℃, stirring and uniformly mixing for 20 minutes, adding the compound mineral substances, the compound vitamins, the valerian extract and the melatonin, sieving by a colloid mill for 3 times, and then sieving by a 120-mesh sieve for filtering; homogenizing the filtered feed liquid for 2 times under 30MPa by a high pressure average machine, sterilizing and packaging.
Example 2
The special plant-based emulsion raw material for gastrointestinal tract patients after operation comprises the following steps: 40 parts of white skin quinoa, 20 parts of ultrafine millet flour crushed to 18-20 microns, 4 parts of high oleic linseed oil, 2 parts of sea cucumber polysaccharide, 8 parts of soybean protein peptide, 1 part of whey protein, 0.1 part of emulsifier (0.05 part of lecithin and 0.05 part of sucrose fatty acid ester), 0.3 part of thickener (0.2 part of konjac glucomannan and 0.1 part of guar gum), 0.06 part of melatonin, 0.3 part of valerian extract, 0.5 part of compound vitamin and 5 parts of compound mineral.
The preparation method of the special plant-based emulsion for gastrointestinal tract patients after operation comprises the following steps:
(1) Soaking and cleaning quinoa, adding water with the volume being 3 times of that of the quinoa for soaking for 6 hours, changing water for 3 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 8 hours at 25 ℃, drying at 50 ℃ and grinding to obtain germinated quinoa powder, wherein the weight ratio of the germinated quinoa powder to the quinoa raw materials is 1:3 for 10 minutes, cooling to room temperature, adding lactobacillus plantarum (10) with the mass ratio of 1:1 6 cfu/L) and kefir grains, and fermenting at 37 ℃ for 32 hours to obtain germinated fermented quinoa wheat pulp;
(2) Adding 3 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 2 minutes, adding millet superfine powder, mixing, stirring for 3 minutes at room temperature, adding a thickening agent, continuously stirring for 5 minutes, then sieving for 2 times by a colloid mill, and sieving by a 200-mesh sieve to obtain a grain-based mixed slurry;
(3) Preserving heat of the high oleic acid vegetable oil at 55 ℃ for 10 minutes, dissolving the emulsifier with a small amount of water (the water can just dissolve the emulsifier), mixing with the high oleic acid linseed oil, preserving heat at 55 ℃ and stirring for 15 minutes to obtain an oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), keeping the temperature at 55 ℃, stirring and uniformly mixing for 25 minutes, adding the compound mineral substances, the compound vitamins, the valerian extract and the melatonin, sieving by a 200-mesh sieve after 3 times of colloid milling, and filtering; homogenizing the filtered feed liquid for 2 times under 30MPa by a high pressure average machine, sterilizing and packaging.
Example 3
The special plant-based emulsion raw material for gastrointestinal tract patients after operation comprises the following steps: 60 parts of white-skin quinoa, 10 parts of ultrafine millet flour crushed to 18-20 microns, 8 parts of high-oleic-acid peanut oil, 1 part of sea cucumber polysaccharide, 4 parts of soybean protein peptide, 2 parts of whey protein, 0.3 part of emulsifier (0.1 part of lecithin and 0.2 part of sucrose fatty acid ester), 1 part of thickener (0.5 part of konjac gum and 0.5 part of guar gum), 1 part of melatonin, 0.2 part of valerian extract, 0.5 part of compound vitamin and 5 parts of compound mineral.
The preparation method of the special plant-based emulsion for gastrointestinal tract patients after operation comprises the following steps:
(1) Soaking and cleaning quinoa, adding water with the volume 4 times of that of the quinoa, soaking for 4 hours, changing water for 3 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 12 hours at 25 ℃, drying at 50 ℃, grinding to obtain germinated quinoa powder, and adding the quinoa powder and quinoa raw materials in a weight ratio of 1:5, steaming for 15 minutes, cooling to room temperature, and adding lactobacillus plantarum (10) with the mass ratio of 1:1 6 cfu/L) and kefir grains, and fermenting at 37 ℃ for 40 hours to obtain germinated fermented quinoa wheat pulp;
(2) Adding 2 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 3 minutes, adding millet superfine powder, mixing, stirring for 3 minutes at room temperature, adding a thickening agent, continuously stirring for 5 minutes, then sieving for 2 times by a colloid mill, and sieving by a 120-mesh sieve to obtain a grain-based mixed slurry;
(3) Keeping the high oleic peanut oil at 55 ℃ for 20 minutes, dissolving an emulsifier with a small amount of water (the emulsifier can be just dissolved in the water), mixing the emulsifier with the high oleic peanut oil, keeping the temperature at 55 ℃ and stirring for 15 minutes to obtain an oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), keeping the temperature at 55 ℃, stirring and uniformly mixing for 25 minutes, adding the compound mineral, the compound vitamin, the valerian extract and the melatonin, sieving by a colloid mill for 3 times, and sieving by a 120-mesh sieve for filtration; homogenizing the filtered feed liquid for 3 times under 30MPa by a high pressure average machine, sterilizing and packaging.
Comparative example 1:
the procedure of example 1 was repeated except that the germinated fermented quinoa mash was replaced with the germinated fermented brown rice mash in example 1.
Comparative example 2:
quinoa in example 1 was not subjected to germination treatment, but was directly ground and fermented, and the rest of the procedure was the same as in example 1.
Comparative example 3:
quinoa in example 1 was directly ground into quinoa mash after germination treatment, and the procedure was the same as in example 1 except that saccharification and fermentation treatment were not performed.
Comparative example 4:
the same procedure as in example 1 was repeated except that the high oleic vegetable oil of example 1 was changed to ordinary soybean oil.
Comparative example 5:
in example 1, melatonin was not added, and the rest of the procedure was the same as in example 1.
Animal experiment results:
60 mice, 6-8 weeks male, of SPF grade C57BL/6, were randomly divided into six groups (10 mice/group) including the diet group of example 1 and the diet groups of comparative examples 1-5. Wherein, the diet groups of example 1 and comparative examples 1-5 were subjected to partial gastrectomy, and were fed with sugar saline 24 hours after surgery, and then fed with the emulsions of example 1 and comparative examples 1-5, respectively; the sham operation group does not perform the gastrectomy, and the rest of the procedures of anesthesia, laparotomy, suture and the like are the same as those of other operation groups. After 7 days of operation, the anxiety states of the mice of each group are detected by a black and white box experiment; after the behavior test of the mouse, blood is taken from the heart under the anesthesia state, serum is prepared, and the level of inflammatory factors in the blood of the mouse is detected; mice after heart bleeds were euthanized.
The experimental results are summarized in categories as follows:
1. results of behavioral testing of mice one week after surgery
Animal behavior origin, psychopharmacology and behavior toxicology studies are carried out by utilizing the dark-avoiding characteristic (black box) and the exploring characteristic (white box) of the animal. Rodents inherently have a tendency to dislike brightly illuminated areas and spontaneously explore new environments, making black and white boxes an easy-to-use test instrument without the need to train the animal in advance. The black and white box test is helpful for predicting the effect of anxiolytic drugs or anxiogenic drugs on the behavior of mice or rats. Anxiety animals have been shown to rapidly shift to the darker side and leave the dark side very rarely, compared to animals without anxiety traits. Thus, more time at the bright end indicates reduced anxiety. Is widely applied to the fields of scientific research and computer-aided education of a plurality of subjects such as learning memory, senile dementia, hippocampal/foreign hippocampus research, intelligence and aging, new drug development/screening/evaluation, pharmacology, toxicology, preventive medicine, neurobiology, animal psychology, behavioral biology and the like.
The mice were subjected to behavioral testing using a black and white box test one week after surgery to evaluate the anxiety state of the mice after surgery, and the results of the test are shown in fig. 1 and 2:
mice in an anxious state tend to stay in the black box and the white box search time is correspondingly reduced. Figures 1 and 2 show that example 1 is superior to the other control groups in both the waiting time required for the first time the mouse enters the white box and the total time the mouse stays in the white box, showing that the waiting time is significantly shorter than the other control diet groups, and the staying time in the white box is significantly longer than the other groups, indicating that example 1 has the best effect of relieving the postoperative anxiety of the mouse. Wherein, the comparative example 5 is the worst effect of all the comparative examples, which shows that the addition of melatonin is important for relieving the postoperative anxiety of mice. In addition, comparative example 1 was slightly less effective than the other groups, indicating that the active ingredient of quinoa whole grain itself also plays a role in anxiety relief in mice, while some gluten-based grains negatively affected. The germination and fermentation process of quinoa can also have important influence on the postoperative anxiety phenomenon of mice.
Effect of the emulsion of the present invention on the level of inflammatory factor in serum one week after mouse surgery
Tumor necrosis factor (TNF- α) is produced by mononuclear macrophages and has the functions of immunomodulation and participation in the development of fever and inflammation. Interleukin-6 (IL-6) is a cytokine with multiple immunoregulatory functions, and has the function of enhancing immunity. The proinflammatory cytokines identified are mainly TNF-alpha, interleukin-8, IL-6 and the like, and the cytokines play important roles in the pathological processes of the occurrence and development of biological injury and inflammation. Cytokines such as TNF-alpha, interleukin-8, and IL-6 are involved in the development of inflammation in the body as important inflammatory mediators. In the provincial state, the TNF-alpha and IL-6 levels in human body fluid are low, but in the pathological state, the increased secretion of TNF-alpha and IL-6 and the resulting cascade release of various inflammatory factors can cause inflammation and tissue cell damage.
The MSD hypersensitivity factor electrochemiluminescence method detects the concentration of TNF-alpha and IL-6 in mouse serum, and the result is shown in figure 3 and figure 4:
according to the detection result of systemic inflammatory factors, compared with the mice fed with the diets of comparative examples 1-5, the emulsion prepared in example 1 is taken at an early stage after the operation, so that the level of inflammatory factors in blood can be effectively reduced. The concentration of the inflammatory factor TNF-alpha in the blood of the diet mouse in the comparative example 1 is obviously higher than that of other groups, which shows that the components in the quinoa whole grain have obvious anti-inflammatory effect and play a decisive role in reducing the concentration of the TNF-alpha in the blood. The IL-6 with higher concentration in the comparative example 1 and the comparative example 3 shows that the quinoa whole grain and the fermentation effect thereof have important influence on reducing the level of the IL-6 with the inflammatory factor in the blood of the mice after gastrointestinal tract surgery.
Claims (7)
1. The special plant-based emulsion for gastrointestinal tract patients after operation is characterized by comprising the following raw materials in parts by weight: 40-60 parts of germinated and fermented quinoa whole grain, 10-20 parts of ultramicro millet powder, 4-8 parts of high oleic acid vegetable oil, 0.05-0.3 part of emulsifier and 0.05-0.1 part of melatonin;
the high oleic acid vegetable oil is more than one of high oleic acid soybean oil, high oleic acid linseed oil and high oleic acid peanut oil;
the emulsifier is at least two of lecithin, sucrose fatty acid ester, monoglyceride and capric triglyceride;
the plant-based emulsion special for gastrointestinal tract patients after operation is prepared by the following method:
(1) Soaking and cleaning quinoa, adding water with the volume 2-4 times of that of the quinoa for soaking for 3-6 hours, changing water for 1-3 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 6-12 hours at 20-30 ℃, drying at 40-55 ℃, grinding into powder to obtain germinated quinoa powder, and adding the components in a weight ratio of 1:3-5 of water, steaming for 5-15 minutes, cooling to room temperature, adding a leaven, uniformly stirring, and fermenting at 37 ℃ for 24-48 hours to obtain germinated fermented quinoa wheat pulp;
(2) Adding 2-3 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 2-3 minutes, adding millet superfine powder, mixing, stirring for 2-3 minutes at room temperature, adding a thickening agent, continuously stirring for 3-10 minutes, grinding for 1-2 times by using a colloid mill, and sieving by using a 80-200-mesh sieve to obtain a grain-based mixed slurry;
(3) Preserving heat of high oleic acid vegetable oil at 45-65 deg.C for 15-25 min, dissolving emulsifier with small amount of water, mixing with vegetable oil, preserving heat at 45-65 deg.C, stirring for 10-20 min to obtain oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), preserving heat at 45-65 ℃, stirring uniformly for 20-30 minutes, adding the compound mineral, the compound vitamin, the valerian extract and the melatonin, grinding for 2-3 times by using a colloid mill, and filtering by using a 80-200-mesh sieve; homogenizing the filtered feed liquid for 2-3 times by a high pressure homogenizer at 20-40MPa, sterilizing and packaging;
the fermentation inoculum in the step (1) is prepared from the following raw materials in a mass ratio of 1:1, a mixed bacterial agent of lactobacillus plantarum and kefir grains.
2. The special plant-based emulsion for the postoperative treatment of the gastrointestinal tract patients as claimed in claim 1, further comprising 1-2 parts of sea cucumber polysaccharide, 4-8 parts of soybean protein peptide, 1-2 parts of whey protein, 0.05-1 part of thickener, and 0.05-1 part of valerian extract.
3. The special plant-based emulsion for the postoperative gastrointestinal tract patients according to claim 1 or 2, further comprising the following raw materials in parts by weight: 3-7 parts of compound mineral substance and 0.05-1 part of compound vitamin.
4. The plant-based emulsion special for gastrointestinal tract patients after surgery as claimed in claim 1, wherein the quinoa is white-bark quinoa; the particle size of the ultramicro millet powder is 18-20 μm.
5. The plant-based emulsion as claimed in claim 1, wherein the thickener is at least two of xanthan gum, konjac gum and guar gum.
6. A method of preparing the post-operative plant-based emulsion of any of 1~5 in a gastrointestinal patient comprising the steps of:
(1) Soaking and cleaning quinoa, adding water with the volume 2-4 times of that of the quinoa for soaking for 3-6 hours, changing water for 1-3 times during soaking, spreading the soaked quinoa on soaked cotton cloth, germinating for 6-12 hours at 20-30 ℃, drying at 40-55 ℃, grinding into powder to obtain germinated quinoa powder, and adding the components in a weight ratio of 1:3-5 of water, steaming for 5-15 minutes, cooling to room temperature, adding a leavening agent, uniformly stirring, and fermenting at 37 ℃ for 24-48 hours to obtain germinated fermented quinoa wheat pulp;
(2) Adding 2-3 times of water into the germinated and fermented quinoa slurry in the step (1), sequentially adding sea cucumber polysaccharide, soybean protein peptide and whey protein, uniformly stirring for 2-3 minutes, adding millet superfine powder, mixing, stirring for 2-3 minutes at room temperature, adding a thickening agent, continuously stirring for 3-10 minutes, grinding for 1-2 times by using a colloid mill, and sieving by using a 80-200-mesh sieve to obtain a grain-based mixed slurry;
(3) Preserving heat of high oleic acid vegetable oil at 45-65 deg.C for 15-25 min, dissolving emulsifier with small amount of water, mixing with vegetable oil, preserving heat at 45-65 deg.C, stirring for 10-20 min to obtain oil phase component;
(4) Mixing the grain-based mixed slurry prepared in the step (2) with the oil phase component prepared in the step (3), preserving heat at 45-65 ℃, stirring uniformly for 20-30 minutes, adding the compound mineral, the compound vitamin, the valerian extract and the melatonin, grinding for 2-3 times by using a colloid mill, and filtering by using a 80-200-mesh sieve; homogenizing the filtered feed liquid for 2-3 times by a high pressure homogenizer at 20-40MPa, sterilizing and packaging.
7. The method according to claim 6, wherein the Lactobacillus plantarum strain is inoculated at a concentration of 10 6 cfu/L。
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| CN105559050A (en) * | 2015-12-09 | 2016-05-11 | 南通励成生物工程有限公司 | Protolysate-based liquid food and preparation method |
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| CN106616959A (en) * | 2015-11-10 | 2017-05-10 | 华仁药业股份有限公司 | Enteral nutrition preparation for patient in organ transplantation perioperative period and preparation method thereof |
| CN105559050A (en) * | 2015-12-09 | 2016-05-11 | 南通励成生物工程有限公司 | Protolysate-based liquid food and preparation method |
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