CN111920057A

CN111920057A - A nutritional composition

Info

Publication number: CN111920057A
Application number: CN202010779961.2A
Authority: CN
Inventors: 张朕僖; 王瑶
Original assignee: Beijing Hangshen Technology Co ltd
Current assignee: Hainan Hangxi Technology Co.,Ltd.
Priority date: 2020-08-05
Filing date: 2020-08-05
Publication date: 2020-11-13

Abstract

The invention provides a nutritional composition, and relates to the technical field of body conditioning products. The nutritional composition comprises the following components in terms of calorie ratio: 10-20% of protein, 60-70% of carbohydrate and 10-30% of fat. The invention has the advantages that the dietary macroelement composition which is most beneficial to the health of the body is obtained, the protein in the composition consists of 40 percent of whey protein and 60 percent of casein, the composition has the best effect on increasing the lean body mass of the body, can promote the lean body mass to increase and control blood sugar, is more beneficial to the health, and the adding proportion of MCT in fat is not more than 20 percent.

Description

A nutritional composition

Technical Field

The invention relates to the technical field of body conditioning products, and particularly relates to a nutritional composition.

Background

People can obtain various substances, namely nutrients, which are necessary for the human body to maintain growth and metabolism by taking various meals. The nutrition of human body mainly comprises three macronutrients, namely carbohydrate, protein and fat, which are all indispensable. Inadequate intake of one or more macronutrients may lead to unhealthy physical conditions or diseases such as malnutrition.

In order to ensure the sufficient intake of three macro nutrients by people, the dietary nutrient reference intake of Chinese residents is recommended, and the energy supply percentages of the nutrients for each energy production in the adult diet are respectively as follows: 50-65% of carbohydrate, 20-30% of fat and 10-15% of protein. There are many full nutritional formulas on the market today, with the macro nutrients providing a much higher proportion of energy in or near this range.

Lean body mass and blood glucose, on the other hand, are clinically important indicators for patient health assessment. A nutritional complex that facilitates lean body mass gain and glycemic control has a wide clinical need. The optimal solution for lean body mass gain and blood sugar control is to be found by adjusting the proportion of the macro elements.

How to reach the balance of dietary nutrients and what negative effects can be brought by unbalanced diet is an important problem for the research of nutrition. In early studies, the independent effect of each nutrient and the effect of interactions between multiple nutrients on phenotype were very complex and difficult to solve in experiments of traditional design. The geometrical Framework of nutrition (GF), provides a research approach to address this complexity. GF is a state-space modeling approach that explores how an animal's body balances diverse and constantly changing nutritional needs in a multi-dimensional and diverse nutritional environment. GF considers the nutritional environment as an n-dimensional space with n portions of the diet being n coordinate axes (e.g., three axes for macronutrients: protein, carbohydrate, fat). The response of each phenotype, e.g., weight, life, etc., is characterized by plotting a response surface (response surface) in an n-dimensional space.

There are currently many efforts to study the effects of dietary balance on body health using GF. Experimental studies on mice have found that the ratio of carbohydrate to protein in the diet affects the aging process and lifespan of the mice, and that low-protein-high-carbohydrate diets result in longer average lifespan of mice fed with them than high-protein-low-carbohydrate diets, which may be related to mTOR signaling activation, telomere length, etc. It has also been found that diets with lower protein and higher carbohydrate content result in higher glucose tolerance, higher high density lipoprotein levels and lower low density lipoprotein levels, but that a high proportion of carbohydrates is associated with a risk of loss of lean body mass, fatty liver, etc. But in which proportion these benefits and risks can be well balanced, leading to the optimal effect on the health of the organism, no answer has been found in the current research. The research on the problem also has important significance on the application of a full-nutrition formula, namely under certain energy supply, what macro-nutrient proportion can fully meet the requirement of supplementing various nutrients for a human body, and the risk of excessive intake of partial nutrients can not be brought.

Disclosure of Invention

The invention aims to provide a nutritional composition which is optimal for the health of the human body, can supply certain energy, promote the increase of lean body mass and control blood sugar, meet the requirements of the human body for various nutrients, and can not cause excessive nutrient intake.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The embodiments of the present application provide a nutritional composition comprising the following components in terms of caloric ratio: 10-20% of protein, 60-70% of carbohydrate and 10-30% of fat.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

according to the nutritional composition provided by the invention, grouping information is constructed on a geometrical framework of nutriology, and the influence of different factors on target parameters is analyzed by utilizing a response surface, so that the ratio of the macro elements which are most beneficial to the health of an organism in diet is obtained. Meanwhile, the protein composition comprising 40% of whey protein and 60% of casein is proved to have the best effect on increasing the lean body mass of the body and be more beneficial to health, and the adding proportion of MCT in the fat should not exceed 20%. The macroelement composition with the optimal proportion and source is obtained through experimental verification of the macroelement proportion and the source thereof. The macroelement composition is optimal for the health of organisms, can supply certain energy to meet the requirements of human bodies for various nutrients, and can not cause excessive nutrient intake. The nutritional composition is most beneficial to human health, can be widely applied to industries of weight loss, nutrition guidance of critically ill patients, physical health guidance of teenagers and the like, and is not limited to the production of dietary guidance and configuration of people, nutritional supplements, meal replacement powder and the like.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 shows the ratios of macroelements in the feeds of different groups of mice in test example 1 of the present invention;

FIG. 2 is a line contour diagram showing the effect of carbohydrate content and protein content on body weight of mice in test example 1 of the present invention;

FIG. 3 is a line contour plot showing the effect of carbohydrate content and protein content on mouse lean body mass in test example 1 of the present invention;

FIG. 4 is a line contour diagram showing the effect of carbohydrate content and protein content on mouse muscle development in test example 1 of the present invention;

FIG. 5 is a contour plot showing the effect of carbohydrate content and protein content on glucose tolerance in mice in test example 1 of the present invention;

FIG. 6 is a graph showing the effect of different medium-chain fatty acids on the body weight of mice in test example 2 of the present invention;

FIG. 7 is a graph showing the effect of different medium-chain fatty acids on the food availability of mice in Experimental example 2 of the present invention;

FIG. 8 is a graph showing the effect of proteins derived from different sources on the body weight of mice in test example 2 of the present invention;

FIG. 9 is a graph showing the effect of proteins derived from different sources on the mice exhaustion time in Experimental example 2 of the present invention;

FIG. 10 is a graph showing the effect of proteins derived from different sources on mouse grip in test example 2 of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

In some embodiments of the present invention, the nutritional composition comprises the following components in a caloric ratio: protein 15%, carbohydrate 65% and fat 20%.

In some embodiments of the invention, the protein of the nutritional composition comprises one or more of whey protein, casein protein, and soy protein.

In some embodiments of the present invention, the above nutritional composition, wherein the protein has a whey protein calorie ratio of 40% and the protein has a casein calorie ratio of 60%.

In some embodiments of the invention, the fat comprises one or more of medium chain fatty acids and vegetable fat powder.

In some embodiments of the present invention, in the above nutritional composition, the calorie ratio of the medium-chain fatty acid in the fat is 20% or less.

In some embodiments of the invention, the carbohydrate comprises one or more of glucose syrup and maltodextrin as described above.

In some embodiments of the present invention, the nutritional composition further comprises dietary fiber, vitamins, and mineral complex.

In some embodiments of the present invention, the nutritional composition comprises the following components in parts by weight: protein 14780 parts, fat 9090 parts, carbohydrate 61890 parts, dietary fiber 4900 parts, vitamin K10.028 parts, vitamin B10.678 parts, vitamin B20.68 parts, vitamin B60.839 parts, vitamin B120.00084 parts, folic acid 0.113 parts, pantothenic acid 1.84 parts, nicotinic acid 3.67 parts, phosphorus 198.14 parts and iodine 0.042 parts.

The features and properties of the present invention are described in further detail below with reference to examples.

Test example 1

The purpose of this example is to provide a study of the effect of macroelement ratios on various mouse metrics.

The macro elements with the specific proportion provided by the embodiment are obtained by the following steps:

1. test method

132 male C57BL/6 mice at 7 weeks of age were selected and randomly divided into 11 groups of 12, each group having the same weight average. Designing feeds with different macronutrient ratios according to a geometrical framework of nutriology. Feeding with customized feed for 2 months in a free feeding manner. The proportions of the three major nutrients in the feed for the different groups of mice are shown in table 1 and figure 1.

TABLE 1 ratio of three nutrients in feed for different groups of mice

Feed numbering	Protein (Kcal%)	Carbohydrate (Kcal%)	Fat (Kcal%)
				1	10	45	45
2	10	60	30
				3	10	75	15
4	15	65	20
				5	15	50	35
6	20	55	25
				7	25	45	30
8	25	60	15
				9	30	50	20
10	40	45	15
				Common feed	23	65	12

2. Test results

2.1 Effect of different carbohydrate and protein content on mouse body weight

After feeding each group of mice for 2 months by using the method shown in 1, weighing each group of mice, and designing a response surface analysis experiment of 2 factors by taking the calorie contents of protein, fat and carbohydrate in the feed as optimization factors, wherein the optimal interval of the calorie content of the protein is 10-40%, the optimal interval of the calorie content of the carbohydrate is 45-75%, and the balance is fat. The response surface was plotted using software and a contour plot (as shown in figure 2) of the effect of carbohydrate content on protein content interaction on body weight was generated, and the body weight for the different groups of mice is shown in table 2.

TABLE 2 body weight of mice in different groups

Feed numbering	Protein (Kcal%)	Carbohydrate (Kcal%)	Fat (Kcal%)	Body weight (g)
					1	10	45	45	30.61
2	10	60	30	27.95
					3	10	75	15	26.95
4	15	65	20	27.85
					5	15	50	35	28.04
6	20	55	25	26.33
					7	25	45	30	25.74
8	25	60	15	26.80
					9	30	50	20	26.77
10	40	45	15	27.33
					Common feed	23	65	12	28.45

As can be seen from fig. 2 and table 2, when the calorie ratio of protein in the feed is 10 to 20%, the lower the calorie ratio of carbohydrate in the feed, the higher the body weight.

2.2 Effect of different carbohydrate and protein content on lean body Mass in mice

After feeding each group of mice for 2 months by the method shown in 1, each group of mice was weighed, and the lean body mass of each group of mice was detected by nuclear magnetism, which is the weight of the mice excluding the fat content thereof. The calorie contents of protein, fat and carbohydrate in the feed are taken as optimization factors, the optimal interval of the protein calorie content is 10-40%, the optimal interval of the carbohydrate calorie content is 45-75%, and the balance is fat, and a response surface analysis experiment of 2 factors is designed. The response surface was plotted using software and a contour plot (as shown in figure 3) of the effect of carbohydrate content interacting with protein content on lean body mass was generated, and the body mass of the different groups of mice is shown in table 3.

TABLE 3 lean body Mass in different groups of mice

Feed numbering	Protein (Kcal%)	Carbohydrate (Kcal%)	Fat (Kcal%)	Lean body mass (g)
					1	10	45	45	23.78
2	10	60	30	24.76
					3	10	75	15	21.52
4	15	65	20	25.4
					5	15	50	35	23.75
6	20	55	25	24.11
					7	25	45	30	25.15
8	25	60	15	23.23
					9	30	50	20	23.95
10	40	45	15	23.85
					Common feed	23	65	12	24.31

As can be seen from FIG. 3 and Table 3, when the calorie ratio of protein in the feed is 10-20%, and the calorie ratio of carbohydrate in the feed is 60-65%, the lean body mass of the mice is the highest, i.e., the fat of the mice is the least.

2.3 Effect of different carbohydrate and protein content on mouse muscle development

Feeding each group of mice for 2 months by using the method shown in 1, dissecting the mice after the mice are killed, weighing gastrocnemius muscles of the mice, and designing a response surface analysis experiment of 2 factors by taking the calorie contents of protein, fat and carbohydrate in the feed as optimization factors, wherein the optimal interval of the protein calorie content is 10-40%, the optimal interval of the carbohydrate calorie content is 45-75% and the balance is fat. The response surface was plotted using software and a contour plot of the effect of carbohydrate content interacting with protein content on muscle development (as shown in figure 4) was generated, and the body weight for the different groups of mice is shown in table 4.

TABLE 4 muscle development in mice of different groups

As seen from FIG. 4 and Table 4, the development of gastrocnemius muscle in mice was the best when the calorie ratio of protein in the feed was 10 to 20% and the calorie ratio of carbohydrate in the feed was 60 to 70%.

2.4 Effect of different carbohydrate and protein contents on development of insulin sensitivity in mice

After feeding each group of mice for 2 months by using the method shown in 1, measuring the insulin sensitivity of each group of mice, taking the calorie contents of protein, fat and carbohydrate in the feed as optimization factors, wherein the calorie optimum interval of the protein ingested by the mice every day is 1-5%, the calorie optimum interval of the carbohydrate is 5-8.5%, and the balance is fat, and designing a response surface analysis experiment with 2 factors. The response surface was plotted using software and a contour plot (as shown in figure 5) of the effect of carbohydrate content interacting with protein content on insulin sensitivity in mice was generated, and the body weight for the different groups of mice is shown in table 5.

TABLE 5 AUC profiles of different groups of mice

As can be seen from fig. 5 and table 5, although lowering the fat ratio enhances sugar tolerance, the higher the intake of carbohydrates and proteins, the better, the higher the intake, the less tolerant the intake. If the area under the glucose curve (AUC) is less than 563.25, the daily protein intake should be 1.40-3.23 kCal and the carbohydrate intake should be 5.57-7.33 kCal. The average food intake is counted, and the energy requirement of the mice in the experiment is about 11.2kCal/day, so that the protein calories consumed daily are calculated to be 12.5-28.8%, and the carbohydrate calories are calculated to be 49.7-65.4%.

According to the measurement of the weight, the lean body mass, the muscle development and the glucose tolerance (insulin sensitivity) of the mouse, when the protein calorie ratio in diet is 10-20%, the carbohydrate calorie ratio is 57-68%, or the protein calorie ratio in diet is 19-33%, the carbohydrate calorie ratio is 45-48%, the lean body mass is benefited; the protein calorie accounts for 10-20% of the diet, and the carbohydrate calorie accounts for 60-70% of the diet, so that the muscle development is facilitated; the protein calorie ratio in the diet is 13-29%, and the carbohydrate calorie ratio is 50-65%, so that the blood sugar is stable; the indexes are good when the protein calorie accounts for more than 15% in the diet. Meanwhile, the calorie ratio of fat in the diet is reduced, the blood sugar control is facilitated, the muscle proportion is increased, and the optimal macroelement proportion is obtained when the calorie ratio of protein in the diet is 15%, the calorie ratio of carbohydrate is 65% and the calorie ratio of fat is 20%.

Test example 2

The purpose of this example is to investigate the optimal ratio of each nutrient in the macroelements.

1. Effect of different ratios of Medium-chain fatty acids on weight gain and food availability in mice

Mice were randomly grouped by body weight into 5 groups with the same mean weight for each group. Feeding the feed with different customized feeds respectively, wherein the specific occupation ratios of macro elements in the feeds are shown in table 6. The blood biochemistry and body composition of the mice were analyzed 2 months later.

TABLE 6 Calorie proportion of fats from different sources

Group of	Protein (Kcal%)	Fat (Kcal%)
			1	Casein 100%	Vegetable fat powder
2	Casein 100%	20% MCT + vegetable fat powder
			3	Casein 100%	40% MCT + vegetable fat powder
4	Casein 100%	60% MCT + vegetable fat powder
			5	Casein 100%	80% MCT + vegetable fat powder

The results are shown in FIGS. 6 and 7. When the addition ratio of medium chain fatty acid (MCT) exceeds 20%, the body weight gain and food availability of the mice are reduced, and thus, it is not preferable that the MCT is added to fat in an amount exceeding 20%, i.e., it is not preferable that MCT is taken too much, and it should be replaced with fat in other forms.

2. Effect of different protein sources and addition ratios on the amount of weight variation in mice

7 groups of feeds were prepared, each group differing in protein source and calorie content (the total amount of calories of protein in each group of feeds was the same), as shown in Table 7. The mice were maintained using the feed in table 7 and after 2 months, the physiological and nutritional status of the mice was evaluated.

TABLE 7 Calorie proportion of proteins from different sources

Group of	Protein (Kcal%)
		1	100% soy protein
2	100% Casein
		3	100% whey protein
4	80% casein + 20% whey protein
		5	60% casein + 40% whey protein
6	40% casein + 60% whey protein
		7	20% casein + 80% whey protein

As shown in fig. 8, the change in body weight of the mice was evaluated with the protein derived from 100% soybean having the least effect on the change in body weight except for the normal feed, and after the casein and the whey protein were used in combination, the change in body weight was gradually increased as the casein ratio decreased and the whey protein ratio increased, and when the whey protein addition ratio was more than 40%, the effect on body weight was not changed. Overall, the effect on body weight: whey > casein > soy protein, i.e. whey derived protein is preferably combined with casein derived protein, preferably with soy protein derived protein.

The results of the weight swimming exhaustion times of the mice of different groups are shown in fig. 9, and regarding the mouse exhaustion time, the exhaustion time of the mice of 100% of the protein group derived from soybean is the shortest except for the common feed, after the casein and the whey protein are mixed, the mouse exhaustion time is gradually increased along with the decrease of the casein ratio and the increase of the whey protein ratio, and when the whey protein addition ratio is more than 20%, the increase of the exhaustion time is not influenced. Overall, the effect on exhaustion time: whey > casein > soy protein, i.e. whey derived protein is preferably combined with casein derived protein, preferably with soy protein derived protein.

The grip results of the different groups of mice are shown in fig. 10, and there was no significant difference in the ratio of front and rear limb grip and body weight of mice fed with different protein sources.

In conclusion, the protein source consisting of 40% whey protein and 60% casein was most beneficial for weight gain, endurance and grip strength in mice.

The experiments prove that the invention provides an optimal nutrition composition ratio:

the nutritional composition comprises the following components in parts by weight: protein 14780 parts, fat 9090 parts, carbohydrate 61890 parts, dietary fiber 4900 parts, vitamin K10.028 parts, vitamin B10.678 parts, vitamin B20.68 parts, vitamin B60.839 parts, vitamin B120.00084 parts, folic acid 0.113 parts, pantothenic acid 1.84 parts, nicotinic acid 3.67 parts, phosphorus 198.14 parts and iodine 0.042 parts.

In summary, the nutritional composition according to the embodiment of the invention obtains the ratio of the macro elements in the diet most favorable for the health of the body by constructing grouping information in a geometrical framework of nutriology and analyzing the influence of different factors on target parameters by using a response surface. Meanwhile, the protein composition comprising 40% of whey protein and 60% of casein is proved to have the best effect on increasing the lean body mass of the body and be more beneficial to health, and the adding proportion of MCT in the fat should not exceed 20%. The macroelement composition with the optimal proportion and source is obtained through experimental verification of the macroelement proportion and the source thereof, and the macroelement composition can promote the lean body mass increase and control the blood sugar. The macroelement composition with the optimal proportion and source can be quickly absorbed and utilized by a human body, the nutritional composition prepared according to the proportion is most beneficial to human health, can be widely applied to industries of weight loss, nutrition guidance of critical patients, physical health guidance of teenagers and the like, and is not limited to the production of diet guidance and configuration of people, nutritional supplements, meal replacement powder and the like.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. A nutritional composition comprising, in a caloric ratio: 10-20% of protein, 60-70% of carbohydrate and 10-30% of fat.

2. The nutritional composition according to claim 1, comprising the following components in a caloric ratio: protein 15%, carbohydrate 65% and fat 20%.

3. The nutritional composition according to claim 1 or 2, wherein the protein comprises one or more of whey protein, casein protein and soy protein.

4. The nutritional composition according to claim 3, wherein the protein has a whey protein calorie ratio of 40 to 100%, and the protein has a casein protein calorie ratio of 0 to 60%.

5. The nutritional composition according to claim 4, wherein the protein has a whey protein calorie ratio of 40% and the protein has a casein calorie ratio of 60%.

6. The nutritional composition of claim 1 or 2, wherein the fat comprises one or more of medium chain fatty acids and vegetable fat powder.

7. The nutritional composition according to claim 5, wherein the proportion of calories of medium-chain fatty acids in the fat is less than or equal to 20%.

8. The nutritional composition of claim 1, wherein the carbohydrate includes one or more of glucose syrup and maltodextrin.

9. The nutritional composition of claim 1, further comprising dietary fiber, vitamins, and mineral complexes.

10. The nutritional composition according to claim 9, comprising the following components in parts by weight: protein 14780 parts, fat 9090 parts, carbohydrate 61890 parts, dietary fiber 4900 parts, vitamin K10.028 parts, vitamin B10.678 parts, vitamin B20.68 parts, vitamin B60.839 parts, vitamin B120.00084 parts, folic acid 0.113 parts, pantothenic acid 1.84 parts, nicotinic acid 3.67 parts, phosphorus 198.14 parts and iodine 0.042 parts.