CN113575686A - Nutrient component for improving immunity, food or health product containing nutrient component and application of nutrient component - Google Patents

Nutrient component for improving immunity, food or health product containing nutrient component and application of nutrient component Download PDF

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Publication number
CN113575686A
CN113575686A CN202110890271.9A CN202110890271A CN113575686A CN 113575686 A CN113575686 A CN 113575686A CN 202110890271 A CN202110890271 A CN 202110890271A CN 113575686 A CN113575686 A CN 113575686A
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China
Prior art keywords
linoleic acid
food
conjugated linoleic
osteopontin
lactoferrin
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Granted
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CN202110890271.9A
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Chinese (zh)
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CN113575686B (en
Inventor
蒋士龙
崔东影
解庆刚
梁爱梅
史丽洁
刘洋
冷友斌
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Heilongjiang Feihe Dairy Co Ltd
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Heilongjiang Feihe Dairy Co Ltd
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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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
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    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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    • A—HUMAN NECESSITIES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

The invention relates to a nutritional component for improving immunity, a food or health-care product containing the nutritional component and application of the nutritional component in preparing the food or health-care product. The nutritional component contains Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate. The nutritional components can be added into food and health products for improving immune system, enhancing immunity, and reducing risk of various diseases, especially enhancing immunity of infants, pregnant women, parturient women, and middle-aged and elderly people.

Description

Nutrient component for improving immunity, food or health product containing nutrient component and application of nutrient component
Cross reference to related applications
The present application claims priority of the chinese patent application with application number 202010996731.1 filed by the chinese intellectual property office on 21/9/2020.
Technical Field
The invention belongs to the field of food biotechnology. In particular, the present invention relates to a nutritional component (which may also be referred to as a nutritional composition) for enhancing immunity, a food or health product comprising the nutritional component, and the use of the nutritional component. More specifically, the present invention relates to a nutritional component comprising Lactoferrin (LF), Osteopontin (OPN) and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, to a food or healthcare product comprising said nutritional component, and to the use of said nutritional component in the preparation of a food or healthcare product.
Background
Immunity is the body's own defense mechanism, and is the body's ability to recognize and destroy foreign invaders, treat senescent, damaged, dead, denatured, self-cells, and recognize and treat mutant and virally infected cells in the body. Modern immunology considers that improving immunity is a physiological reaction for human body to recognize and eliminate "heterosis", and is also the most effective method for resisting unknown diseases. The most direct manifestation of low immunity is that it is easy to get ill.
Infants are a special group, and their own metabolic system is not perfect, and need to take in comprehensive nutritional ingredients. Healthy breast milk is the best food for infants, but for various reasons, a large number of mothers have insufficient or no breast milk, and today some young mothers are also not willing to breast feed. Even if the infants who are fed with the breast milk, certain nutritional ingredients in the breast milk cannot completely meet the nutritional requirements of the infants along with the growth and development of the infants, and the nutritional ingredients of the breast milk are influenced by the dietary habits, dietary nutrition, geographical factors and the like of the infants. In infants, because the immune system is immature and lacks the cognition of health and diseases, the ability to resist diseases is weaker than that of adults, and the ability to resist unknown diseases is poorer, so that the immune system is enhanced, and resistance is provided, which is particularly important for infants. With scientific progress, people have deeper and deeper cognition on nutrition and immunity, the requirement on the functions of nutritional components is higher and higher, and the development of components or products which promote the development of the immune system of infants and have more complete functions is required to meet the requirements of people.
The physiological state of pregnant women is changed in pregnancy, and the body can be in low immune function state due to endocrine regulation. The virus can have adverse effect on the development of a fetus when the fetus is invaded frequently, and researches show that the cellular immune function of a pregnant woman is inhibited during pregnancy, the natural immune function of red blood cells is obviously low, the pregnant woman is easy to be infected, and the health of the body is influenced. The lower the immunity of pregnant women, the more serious the infection and inflammation, and the weaker the immunity of newborn infants at the very beginning of birth, which is often manifested as that the newborn infants are easy to suffer from diseases such as cold and diarrhea. Therefore, the primary task of pregnant women is to enhance the body immunity, so that the whole body can effectively resist the invasion of diseases, thereby achieving the purpose of prepotency and indirectly improving the immunity of the newborn.
In recent years, the aging of China is getting more and more serious, and the aging becomes an irreversible world trend. The decline of the immunity of the organism is a general rule in middle-aged and elderly people, and with the increase of age, the modern immunological mechanism reveals that after the age of 40 years, the constitution of the organism declines, and the physiological function changes obviously. The decline of the immune function and the absorption capacity of various nutrient substances easily cause diseases of the body. The occurrence of the diseases is inseparable with the aging of body cells and the decline of body immunity, the decline of immunity function of middle-aged and elderly people, the decline of stress reaction capability and the sensitivity to drug treatment are also reduced, so once the diseases are attacked, the disease condition changes rapidly and is easy to deteriorate rapidly, and the treatment is complex and difficult.
Numerous studies have demonstrated the important role of Osteopontin (OPN) in organisms. OPN was originally found in bone and also in human milk at relatively high mass concentrations, a highly glycosylated and phosphorylated acidic protein comprising an arginine-glycine-aspartic acid sequence. It has important physiological effects in immune activation, wound repair, blood vessel regeneration, and bone remodeling. OPN is charged in milk system, is an acidic protein and can interact with Lactoferrin (LF) in milk protein through static electricity and affinity, in milk system, LF binding sites are arranged on OPN due to the opposite charges of LF and OPN, and the LF and the OPN are combined with each other through static electricity to form LF-OPN complex. LF interacts with OPN and the region at the N-terminus of the LF structure consisting of K18, R20, R21, R25, K27, K28, R39, R38 and surrounding residues is the OPN binding site and this region is the very part of the hydrolysis of LF to bioactive lactoferricin peptides. OPN is able to effectively protect LF from hydrolysis during absorption, by potentially modulating the release of lactoferricin, which in turn modulates its biological activity. Meanwhile, researches show that Conjugated Linoleic Acid (CLA) can influence host immune regulation by regulating immune response, immune cells, immune cell factors and PPAR gamma ways and delay the decline of the immunological competence of animals and human bodies.
However, there is currently no specific national standard for adding OPN and CLA to infant, maternal and elderly food, nor is there a clear amount to add. The existing technology of OPN mainly aims at the aspects of immunity, bone injury, production process and the like, and the existing technology of CLA mainly aims at the aspects of production method, animal husbandry feed and the like. No example of using the combination formulation of LF, CLA and OPN to improve immunity has been found in the prior art.
Disclosure of Invention
The invention aims to provide a nutrient component for improving immunity, which can improve the immune system of an organism, enhance the immunity of the organism, reduce the occurrence risk of various diseases, and particularly enhance the immunity of infants, pregnant women, lying-in women and middle-aged and old people.
In one aspect, the present invention provides a nutritional composition for enhancing immunity comprising Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate.
In one embodiment, the nutritional component consists of Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate.
In one embodiment, the weight ratio of Lactoferrin (LF) to Osteopontin (OPN) in the nutritional component is about 0.5:1 to 10:1, preferably about 0.7:1 to 9:1, preferably about 0.8:1 to about 8:1, preferably about 0.9:1 to 7.5:1, preferably about 1:1 to 7:1, preferably about 3:1 to 5:1, e.g., about 5: 1; . The weight ratio of Lactoferrin (LF) to Osteopontin (OPN) is sometimes abbreviated herein as LF/OPN, and the two are used interchangeably.
In one embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to (derived from) conjugated linoleic acid ester to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) in the nutritional component is about 0.1:1 to 100:1, preferably about 0.3:1 to 80:1, more preferably about 0.4:1 to 70:1, especially preferably about 0.4:1 to 50:1, especially preferably about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1.
Herein, the expression "the amount of conjugated linoleic acid corresponding to conjugated linoleate" refers to the amount of conjugated linoleic acid corresponding to the conjugated linoleic acid moiety contained in conjugated linoleate, or the amount of conjugated linoleic acid used to form conjugated linoleate. Herein, when referring to the weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN), the weight ratio refers to the ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester corresponding thereto (i.e., the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid) to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN), unless otherwise specified. For example, when conjugated linoleic acid is used without conjugated linoleate, the expression weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN) herein refers to the ratio of the weight of conjugated linoleic acid to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN); when conjugated linoleic acid ester is used instead of conjugated linoleic acid, the expression weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN) herein refers to the ratio of the weight of conjugated linoleic acid to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) to which the conjugated linoleic acid ester corresponds; when a mixture of conjugated linoleic acid and conjugated linoleate is used, the expression weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN) herein refers to the ratio of the sum of the weight of conjugated linoleic acid and the weight of conjugated linoleic acid to which the conjugated linoleate corresponds to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN). Herein, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleate to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) is sometimes also abbreviated as CLA/(LF + OPN), which are used interchangeably.
In one embodiment of this aspect, the Conjugated Linoleic Acid (CLA) and/or conjugated linoleate in the nutritional component is derived from or provided in the form of: the nutrient component is rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, such as one or more of conjugated linoleic acid-rich whole milk powder, conjugated linoleic acid ester and conjugated linoleic acid-rich raw milk, preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleic acid ester.
In one embodiment of this aspect, the Osteopontin (OPN) in the nutritional component is derived from or provided in the form of: the OPN-rich nutrient component, such as osteopontin-rich concentrated whey protein powder and/or osteopontin powder, preferably osteopontin-rich concentrated whey protein powder.
In one embodiment of this aspect, the Lactoferrin (LF) in the nutritional component is derived from or provided in the form of: the nutrient components rich in LF, such as concentrated lactoferritin whey protein powder and/or lactoferritin powder, etc., preferably lactoferritin powder.
It is another object of the present invention to provide a food or health product for promoting immune system development, which contains the above-mentioned nutritional ingredients.
In one embodiment of this aspect, the food or health product is a dairy and dairy product, a fermented flavor food, a beverage, chocolate, candy, baked good, a juice food; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, the food or health product is an infant, maternal and elderly formula, raw or processed cheese, milk drink, solid dairy product, solid drink, ice cream.
In one embodiment of this aspect, the sum of the amount by weight of Conjugated Linoleic Acid (CLA) and the amount by weight of conjugated linoleic acid corresponding to conjugated linoleate present in the foodstuff or healthcare product is from about 0.03% to about 5%, preferably from about 0.05% to about 3%, more preferably from about 0.1% to about 2.5%, and even more preferably from about 0.4% to about 2%; the amount of LF is about 0.02% to 1.5%, preferably about 0.03% to 1.25%, more preferably about 0.03% to 1%, and particularly preferably about 0.033% to 0.83%; the OPN content is about 0.005% to about 0.3%, preferably about 0.007% to about 0.25%, more preferably about 0.007% to about 0.2%, and even more preferably about 0.007% to about 0.17%.
Herein, when referring to the amount of conjugated linoleic acid or CLA, the amount refers to the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to the conjugated linoleic acid ester (i.e., the amount of conjugated linoleic acid ester has been converted to the amount of conjugated linoleic acid), unless otherwise specified. For example, when conjugated linoleic acid is used without conjugated linoleate, the expression conjugated linoleic acid or CLA content herein refers to the content of conjugated linoleic acid; when conjugated linoleic acid ester is used instead of conjugated linoleic acid, the expression content of conjugated linoleic acid or CLA in this document refers to the content of conjugated linoleic acid corresponding to conjugated linoleic acid ester; when a mixture of conjugated linoleic acid and conjugated linoleate is used, the expression conjugated linoleic acid or CLA content herein refers to the sum of the amounts of conjugated linoleic acid to which the conjugated linoleic acid and conjugated linoleate correspond.
The invention also aims to provide the application of the nutrient components in preparing foods or health-care products, wherein the foods or health-care products are milk and dairy products, fermented flavor foods, beverages, chocolates, candies, baked foods and fruit and vegetable juice foods; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, in the above use, the prepared food or health product is an infant, a pregnant woman, a middle aged or elderly formula, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, ice cream.
In one embodiment of this aspect, the food or health care product is prepared to have a CLA content of about 0.03% to about 5%, preferably about 0.05% to about 3%, more preferably about 0.1% to about 2.5%, and even more preferably about 0.4% to about 2% by weight, for the above-mentioned uses; LF is present in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and most preferably about 0.033% to about 0.83% by weight; the OPN is present in an amount of about 0.005% to about 0.3%, preferably about 0.007% to about 0.25%, more preferably about 0.007% to about 0.2%, and even more preferably about 0.007% to about 0.17% by weight. The expression CLA weight content herein has the same meaning as above, and represents the sum of the amounts of conjugated linoleic acid corresponding to Conjugated Linoleic Acid (CLA) and conjugated linoleate (i.e., the amount of conjugated linoleate has been converted to the amount of conjugated linoleic acid).
The invention evaluates the function of OPN, LF, Conjugated Linoleic Acid (CLA) and/or conjugated linoleate on enhancing immunity strictly according to the evaluation standard of health food functions. The nutritional components are prepared by scientifically matching OPN, LF, Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, and animal experiments prove that the nutritional components can obviously improve the immunity of the organism and reduce the occurrence risk of various diseases.
After long-term research and numerous experiments, we have unexpectedly found that OPN, LF, and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate have synergistic immune enhancing effects, which the skilled person would not expect from the prior art. Particularly, the two can synergistically promote cellular immunity and nonspecific immunity of the body, protect the body against infection and inflammation, and promote the maturation of the immune system and organ development.
Therefore, the nutritional components which are specially used for improving the body immunity of infants, pregnant women, lying-in women and middle-aged and elderly people and enhancing the cellular immunity and the humoral immunity are developed, wherein the nutritional components comprise three components of OPN, LF and CLA. According to the invention, the formula food for enhancing immunity is prepared by aiming at the characteristics of immune systems of infants, pregnant women, lying-in women and middle-aged and elderly people, and the requirement of the market for nutritional components for enhancing immunity is met.
In particular, the present invention is realized by:
1. a nutritional composition for enhancing immunity comprises conjugated linoleic acid and/or conjugated linoleate, lactoferrin and osteopontin; preferably, the nutritional component consists of conjugated linoleic acid and/or conjugated linoleate, lactoferrin and osteopontin; preferably the weight ratio of lactoferrin to osteopontin is about 0.5:1 to 10:1, preferably about 0.7:1 to 9:1, preferably about 0.8:1 to 8:1, preferably about 0.9:1 to 7.5:1, preferably about 1:1 to 7:1, preferably about 3:1 to 5: 1; preferably the weight ratio of the sum of the amounts of conjugated linoleic acid corresponding to conjugated linoleic acid and conjugated linoleate to the sum of the amounts of lactoferrin and osteopontin is about 0.1:1 to 100:1, preferably about 0.3:1 to 80:1, more preferably about 0.4:1 to 70:1, especially preferably about 0.4:1 to 50:1, especially preferably about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1.
2. The nutritional component of item 1, wherein the conjugated linoleic acid and/or conjugated linoleate is provided in the form of: the nutrient component rich in conjugated linoleic acid and/or conjugated linoleate is selected from one or more of whole milk powder rich in conjugated linoleic acid, conjugated linoleate and raw milk rich in conjugated linoleic acid, preferably whole milk powder rich in conjugated linoleic acid and/or conjugated linoleate.
3. The nutritional component of clauses 1 or 2, wherein the lactoferrin is provided in the form of: enriched lactoferrin nutritional ingredients, such as enriched lactoferrin concentrated whey protein powder and/or lactoferrin powder, preferably lactoferrin powder.
4. The nutritional component of any one of items 1-3, wherein osteopontin is provided in the form of: the nutrient component rich in osteopontin, such as osteopontin-enriched whey protein powder and/or osteopontin powder, preferably osteopontin-enriched whey protein powder.
5. A food or health product comprising the nutritional component of any one of items 1-4; preferably, the sum of the content by weight of the conjugated linoleic acid in the food or the health-care product and the content by weight of the conjugated linoleic acid corresponding to the conjugated linoleic acid ester is about 0.03-5%, preferably about 0.05-3%, more preferably about 0.1-2.5%, and especially preferably about 0.4-2%; and/or the lactoferrin is present in the food or health product in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and especially preferably about 0.033% to about 0.83% by weight; and/or the osteopontin content of the food or health product is about 0.005% to 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and even more preferably about 0.007% to 0.17% by weight.
6. The food or health product according to item 5, wherein the food or health product is a milk or dairy product, a fermented flavor food, a beverage, chocolate, candy, baked food, or a fruit or vegetable juice food; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
7. The food or health product of any one of items 6 to 7, wherein the food or health product is a formula for infants, pregnant women, middle aged and elderly people, raw or processed cheese, milk drink, solid dairy product, solid drink, ice cream.
8. Use of the nutritional component of any one of items 1-4 in the preparation of a food or health product, wherein the food or health product is a milk and dairy product, a fermented flavored food, a beverage, chocolate, a candy, a baked good, a juice food; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
9. The use according to item 8, wherein the food or health product is an infant, a pregnant woman, a formula for the middle aged and the elderly, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, an ice cream.
10. The use according to item 9, wherein the food or health care product is prepared such that the sum of the content by weight of conjugated linoleic acid and the content by weight of conjugated linoleic acid corresponding to conjugated linoleic acid ester is about 0.03% to 5%, preferably about 0.05% to 3%, more preferably about 0.1% to 2.5%, and particularly preferably about 0.4% to 2%; and/or lactoferrin in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and even more preferably about 0.033% to about 0.83% by weight; osteopontin is present in an amount of about 0.005% to about 0.3%, preferably about 0.007% to about 0.25%, more preferably about 0.007% to about 0.2%, and even more preferably about 0.007% to about 0.17% by weight.
Detailed description of the preferred embodiments
Definition of
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, but in the event of conflict, the definitions set forth herein shall control.
As used in the specification and in the claims, the singular form of "a", "an", and "the" include plural referents unless the context clearly dictates otherwise or clearly contradicts context.
Unless otherwise specified, the percentages (%) in this specification are all weight percentages (% by weight).
All numbers or expressions referring to quantities of ingredients, process conditions, etc. used in the specification and claims are to be understood as modified in all instances by the term "about". The term "about" when referring to a quantity or a numerical range means that the quantity or numerical range referred to is an approximation within experimental variability (or within statistical experimental error), and thus the quantity or numerical range may vary, for example, between ± 5 of the quantity or numerical range.
All ranges directed to the same component or property are inclusive of the endpoints, and independently combinable. Because these ranges are continuous, they include every value between the minimum and maximum values. It should also be understood that any numerical range recited herein is intended to include all sub-ranges within that range.
When the present invention is directed to a physical property, such as molecular weight, or to a range of chemical properties, all combinations and subcombinations of ranges and specific embodiments therein are intended to be included. The term "comprising" (and related terms such as "comprising" or "including" or "having" or "including") includes embodiments that are, for example, any combination of materials, components, methods, or processes that "consist of or" consist essentially of the recited features.
As used in this specification and claims, "and/or" should be understood to mean "either or both" of the associated components, i.e., the components may be present in combination in some instances and separately in other instances. A plurality of components listed with "and/or" should be understood in the same way, i.e., "one or more" of the associated component. In addition to the "and/or" clause-specific components, other components may optionally be present, whether related or unrelated to those specifically identified components. Thus, as a non-limiting example, reference to "a and/or B," when used in conjunction with open ended words such as "comprising," may refer in one embodiment to a alone (optionally including components other than B); in another embodiment, reference may be made to B alone (optionally including components other than a); in yet another embodiment, refers to a and B (optionally including other components), and the like.
It is to be understood that, unless explicitly indicated to the contrary, in any methods claimed herein that include more than one step or act, the order of the steps or acts of the method is not necessarily limited to the order in which the steps or acts of the method are recited.
The abbreviations used in the present invention have the usual meaning in the food, biological and chemical fields.
Nutritional components
In one aspect, the present invention relates to a nutritional composition comprising Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate.
In one embodiment, the nutritional component consists of Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate.
Lactoferrin is one of the main defense molecules of the body, and besides helping to transport and transfer iron ions and increasing the bioavailability of iron elements, it also has various biological immune activities, including broad-spectrum antibacterial activity, antiviral activity, antioxidant activity and immunoregulatory activity.
In one embodiment, the lactoferrin in the nutritional component may be derived from or provided in the form of: the nutrient components rich in LF, such as concentrated lactoferritin whey protein powder and/or lactoferritin powder, etc., preferably lactoferritin powder.
Conjugated Linoleic Acid (CLA) is an isomer of linoleic acid, a series of positional and geometric isomers of linoleic acid having double bonds at carbon positions 9, 11 or 10, 12, and is a nutrient element commonly present in the human and animal bodies. CLA can influence host immune regulation by regulating immune response, immune cells, immune cytokines and PPAR gamma, and delay the decline of animal and human body immunity. The conjugated linoleic acid may be provided as conjugated linoleic acid or conjugated linoleate. Conjugated linoleate can be converted into conjugated linoleic acid in the human body.
In one embodiment, the Conjugated Linoleic Acid (CLA) and/or conjugated linoleate in the nutritional component may be derived from or provided in the form of: the nutrient component is rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, such as one or more of conjugated linoleic acid-rich whole milk powder, conjugated linoleic acid ester and conjugated linoleic acid-rich raw milk, preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleic acid ester.
Osteopontin (0 PN) is a glycosylated protein that is widely present in the extracellular matrix, and OPN was originally thought to be an important bone matrix protein, and has been closely associated with bone formation and development. It has important physiological effects in immune activation, wound repair, blood vessel regeneration, and bone remodeling. Common nutritional ingredients rich in OPN comprise concentrated lactalbumin powder rich in osteopontin, osteopontin powder and the like.
In one embodiment, Osteopontin (OPN) in the nutritional component may be derived from or provided in the form of: the OPN-rich nutrient component, such as osteopontin-rich concentrated whey protein powder and/or osteopontin powder, preferably osteopontin-rich concentrated whey protein powder.
The nutritional components of the present invention have (but are not limited to) the following functions: the health-care food can promote the improvement of the immune system of the organism, enhance the immunity of the organism, reduce the occurrence risk of various diseases and the like, and particularly can play unique functional characteristics in different crowds:
1) enhancing the body immunity of infants: because the immune system of the infant is immature and lacks the cognition on health and diseases, the capability of resisting diseases is weaker than that of adults, and the resistance to unknown diseases is poorer, so that the immune system is enhanced, the resistance is provided, the nutrition component is particularly important for the infant, the immunity of the infant can be enhanced, and the disease defense capability of the infant can be improved.
2) Enhancing the immunity of pregnant and lying-in women: the cellular immune function of pregnant women is inhibited during pregnancy, the natural immune function of red blood cells is obviously low, the pregnant women are easy to be infected, the health of the body is influenced, the lower the immunity of the pregnant women is, the serious infection and inflammation conditions are caused, the weaker the immunity of the newborn is at the moment of birth, the nutritional component can enhance the body immunity of the pregnant and lying-in women, so that the whole body can effectively resist the invasion of diseases, and the immunity of the newborn can be indirectly improved.
3) Enhancing the immunity of the organisms of the middle-aged and the elderly: the middle-aged and old people have decreased immune function, decreased stress response capability and decreased sensitivity to drug treatment, so that once the disease occurs, the disease condition changes quickly and is easy to deteriorate rapidly, the treatment is complex and difficult, the nutritional component can improve the immunity of the middle-aged and old people, and the problem that the middle-aged and old people are easy to get ill is solved.
The inventor finds that when the nutritional components contain Lactoferrin (LF), Osteopontin (OPN) and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, the nutritional components can improve the immune system of the body, enhance the immunity of the body, reduce the occurrence risk of various diseases, and particularly enhance the immunity of infants, pregnant women and middle-aged and elderly people. Of particular importance is the synergistic interaction between Lactoferrin (LF), Osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, relative to the individual effects of each component or the additive effects thereof, which synergistically enhances the body's immunity, promotes cellular and non-specific immunity, protects the body against infection and inflammation, and promotes immune system maturation, organ development.
In one embodiment, the weight ratio of Lactoferrin (LF) to Osteopontin (OPN) in the nutritional component is about 0.5:1 to 10:1, preferably about 0.7:1 to 9:1, preferably about 0.8:1 to 8:1, preferably about 0.9:1 to 7.5:1, preferably about 1:1 to 7:1, preferably about 3:1 to 5: 1. For example, the weight ratio may be about 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1.0:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, 2.0:1, 2.1:1, 2.2:1, 2.3:1, 2.4:1, 2.5:1, 2.6:1, 2.7:1, 2.8:1, 2.9:1, 3.0:1, 3.1:1, 3.2:1, 3.3:1, 3.4:1, 3.5:1, 3.6:1, 3.7:1, 3.8:1, 3.9:1, 4:1, 1.1, 1.5:1, 1.6:1, 4:1, 1.6:1, 3.7:1, 3.8:1, 3.9:1, 4:1, 1.5:1, 4:1, 1.6:1, 4:1, 1.5:1, 1.6:1, 4:1, 4:1, 1.6:1, 4:1, 1.6:1, 4:1, 4.6: 1.6:1, 4:1, 4.5:1, 4:1, 4.5:1, 4:1, 4.6:1, 4:1, 4.6:1, 4:1, 1.6:1, 4:1, 4:1, 4:1, 4.6:1, 4:1, 4:1, 4.5.5.5: 1, 4:1, 4.6:1, 4:1, 4:1, 4.6:1, 4.6:1, 4:1, 4:1, 4.5:1, 4:1, 4:1, 4:1, 4.5.5: 1, 4:1, 4:1, 4.6:1, 4:1, 4., 6.7:1, 6.8:1, 6.9:1, 7.0:1, 7.1:1, 7.2:1, 7.3:1, 7.4:1, 7.5:1, 7.6:1, 7.7:1, 7.8:1, 7.9:1, 8.0:1, 8.1:1, 8.2:1, 8.3:1, 8.4:1, 8.5:1, 8.6:1, 8.7:1, 8.8:1, 8.9:1, 9.0:1, 9.1:1, 9.2:1, 9.3:1, 9.4:1, 9.5:1, 9.6:1, 9.7:1, 9.8:1, 9.9:1, 10.0:1, or any both, and any ranges and subranges subsumed therein and any subrange therein. The above synergistic effect is more pronounced when the weight ratio of Lactoferrin (LF) to Osteopontin (OPN) is within the above range.
In one embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to (derived from) conjugated linoleic acid ester to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) in the nutritional component is about 0.1:1 to 100:1, preferably about 0.3:1 to 80:1, more preferably about 0.4:1 to 70:1, especially preferably about 0.4:1 to 50:1, for example about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1, 50: 1. For example, the weight ratio may be about 0.1:1, 0.2:1, 0.3:1, 0.4:1, 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1.0:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, 2.0:1, 2.5:1, 3.0:1, 3.5:1, 4.0:1, 4.5:1, 5.0:1, 5.5:1, 6.0:1, 6.5:1, 7.0:1, 7.5:1, 8.0:1, 8.5:1, 9.0:1, 9.5:1, 10.0:1, 1.5:1, 1.0:1, 1.5:1, 1.0:1, 1.1:1, 1.5:1, 1.1:1, 1.1, 1:1, 1:1, 1.1.1.1, 1:1, 1.1:1, 1.20: 1, 1.1.1, 1.1:1, 1:1, 1.1, 1: 1.1:1, 1.1.1.1: 1, 1:1, 1.1:1, 1.0:1, 1.1, 1.20: 1, 1.1.1.1, 1.1.1: 1, 1:1, 1.1.1.1, 1:1, 1:1, 1:1, 1:1, 1:1, 1:1, 1: 1.1:1, 1.1.1: 1, 1:1, 1: 1.0:1, 1.1, 1:1, 1: 1.0: 1: 1.1.1.1, 1:1, 1:1, 1.1:1, 1:1, 1.1, 1, 1.1.0: 1, 1:1, 1.1:1, 1: 1.1.1, 1, 1.1.1, 1, 1.1.1.1, 1: 1.1, 1:1, 1.1, 23.5:1, 24.0:1, 24.5:1, 25.0:1, 25.5:1, 26.0:1, 26.5:1, 27.0:1, 27.5:1, 28.0:1, 28.5:1, 29.0:1, 29.5:1, 30.0:1, 30.5:1, 31.0:1, 31.5:1, 32.0:1, 32.5:1, 33.0:1, 33.5:1, 34.0:1, 34.5:1, 35.0:1, 35.5:1, 36.0:1, 36.5:1, 37.0:1, 37.5:1, 38.0:1, 38.5:1, 39.0:1, 39.5:1, 40.0:1, 40.5:1, 41.0:1, 41.5:1, 42.5:1, 42.0:1, 45: 1, 45.5:1, 45, 45.5:1, 5:1, 5:1, 5:1, 45, 5:1, 45, 1, 5:1, 45, 5:1, 5:1, 1.0:1, 1.5:1, 5:1, 45, 5:1, 5: 1.5:1, 45, 5: 1.0:1, 45, 1, 5: 1.0, 45, 5:1, 5:1, 5, 1, 5:1, 5, 45, 5:1, 5:1, 45, 1, 1.0, 1, 1.0, 1, 5, 1, 1.0, 1, 5, 1, 1.0, 1, 5, 1, 1.0, 1, 1.0, 1, 5, 1.0, 1, 1.0, 1, 1.0, 1, 1.0, 1.5, 1, 5, 1, 5:1, 5, 56.0:1, 56.5:1, 57.0:1, 57.5:1, 58.0:1, 58.5:1, 59.0:1, 59.5:1, 60.0:1, 60.5:1, 61.0:1, 61.5:1, 62.0:1, 62.5:1, 63.0:1, 63.5:1, 64.0:1, 64.5:1, 65.0:1, 65.5:1, 66.0:1, 66.5:1, 67.0:1, 67.5:1, 68.0:1, 68.5:1, 69.0:1, 69.5:1, 70.0:1, 70.5:1, 71.0:1, 71.5:1, 72.0:1, 72.5:1, 73.0:1, 73.5:1, 74.0:1, 70.0:1, 70.5:1, 70.0:1, 71.0:1, 80:1, 1.0:1, 75: 1, 5:1, 75.0:1, 5:1, 75.0:1, 5:1, 80:1, 1.0:1, 5: 1.0:1, 5:1, 7.0:1, 80:1, 1.0:1, 1.80: 1, 1.0:1, 75.0:1, 1.0:1, 80:1, 1.0:1, 80:1, 1.0:1, 1.80: 1, 1.0:1, 1.0:1, 7.0:1, 80, 7.0:1, 80, 1, 7.0:1, 84: 1, 7.0:1, 75.0:1, 80:1, 80, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 1.0:1, 80, 1, 1.0:1, 80, 1, 1.0:1, 1.0:1, 80, 1.0:1, 80, 1, 88.5:1, 89.0:1, 89.5:1, 90.0:1, 90.5:1, 91.0:1, 91.5:1, 92.0:1, 92.5:1, 93.0:1, 93.5:1, 94.0:1, 94.5:1, 95.0:1, 95.5:1, 96.0:1, 96.5:1, 97.0:1, 97.5:1, 98.0:1, 98.5:1, 99.0:1, 99.5:1, 100.0:1, or a range defined by any two thereof and any values and subranges subsumed within that range. Herein, the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleate corresponding to (derived from) the amount of Lactoferrin (LF) and Osteopontin (OPN) may also be abbreviated as CLA/(LF + OPN), which are used interchangeably. When the weight ratio CLA/(LF + OPN) is within the above range, the above synergistic effect is more pronounced.
Food or health product
In one aspect, the present invention relates to a food or health product comprising the nutritional composition of the present invention.
The nutrient component of the invention can be added into any food or health care product to prepare the food or health care product with the specific function of the nutrient component of the invention (for example, the food or health care product is used for improving the immunity of infants, pregnant women, middle-aged and elderly people).
For example, the food or health care product to which the nutritional component of the present invention may be added is milk and dairy products, fermented flavor foods, beverages, chocolate, candies, baked goods, fruit and vegetable juice foods; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
More specifically, the food or health care product is infant, pregnant and lying-in women, middle-aged and elderly people formula food, raw cheese or processed cheese, milk beverage, solid dairy product, solid beverage and ice cream.
When the nutritional components of the invention are added into the food or health care product, so that Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, LF and OPN are added, the Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, LF and OPN can synergistically improve the immunity of the organism, promote the cellular immunity and nonspecific immunity of the organism, protect the organism against infection and inflammation and promote the maturation of the immune system and organ development, so that the food or health care product can unexpectedly improve the immunity of the organism, reduce the occurrence risk of various diseases, and particularly can enhance the immunity of infants, pregnant women, lying-in women and middle-aged and elderly people.
In one embodiment, the sum of the content by weight of conjugated linoleic acid and the content by weight of conjugated linoleic acid corresponding to conjugated linoleic acid ester (also referred to simply as the content by weight of CLA) in the food or health product is about 0.03% to 5%, preferably about 0.05% to 3%, more preferably about 0.1% to 2.5%, and particularly preferably about 0.4% to 2%; for example, about 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, 0.45%, 0.50%, 0.55%, 0.60%, 0.65%, 0.70%, 0.75%, 0.80%, 0.85%, 0.90%, 0.95%, 1.00%, 1.05%, 1.10%, 1.15%, 1.20%, 1.25%, 1.30%, 1.35%, 1.40%, 1.45%, 1.50%, 1.55%, 1.60%, 1.65%, 1.70%, 1.75%, 1.80%, 1.85%, 1.90%, 1.95%, 2.00%, 2.05%, 2.10%, 2.15%, 2.20%, 2.25%, 2.30%, 2.35%, 2.80%, 2.45%, 3.80%, 3.50%, 3.95%, 3.50%, 3.80%, 3.50%, 3.45%, 3.50%, 3.95%, 3.50%, 3.95%, 3.50%, 3.95%, 3.50%, 3.0%, 3.50%, 3.95%, 3.50%, 3.0%, 3.50%, 3.0%, 3.50%, 3.0%, 3.95%, 3.50%, 3.0%, 3.95%, 3.0%, 3.0.95%, 3.95%, 3.50%, 3.0%, 3.50%, 3.0%, 3.95%, 3.50%, 3.95%, 3.0.0%, 3.50%, 3.0.95%, 3.50%, 4.00%, 4.05%, 4.10%, 4.15%, 4.20%, 4.25%, 4.30%, 4.35%, 4.40%, 4.45%, 4.50%, 4.55%, 4.60%, 4.65%, 4.70%, 4.75%, 4.80%, 4.85%, 4.90%, 4.95%, 5.00%, or a range defined by any two thereof and any values and subranges subsumed within that range.
In one embodiment, the food or health product comprises LF in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and even more preferably about 0.033% to about 0.83% by weight; for example, about 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.35%, 0.40%, 0.45%, 0.50%, 0.55%, 0.60%, 0.65%, 0.70%, 0.75%, 0.80%, 0.85%, 0.90%, 0.95%, 1.00%, 1.05%, 1.10%, 1.15%, 1.20%, 1.25%, 1.30%, 1.35%, 1.40%, 1.45%, 1.50%, or a range defined by any two thereof and any values and subranges subsumed therein.
In one embodiment, the food or health product comprises OPN in an amount of about 0.005% to about 0.3% by weight, preferably about 0.007% to about 0.25% by weight, more preferably about 0.007% to about 0.2% by weight, and even more preferably about 0.007% to about 0.17% by weight; for example, about 0.005%, 0.006%, 0.007%, 0.008%, 0.009%, 0.010%, 0.015%, 0.020%, 0.025%, 0.030%, 0.035%, 0.040%, 0.045%, 0.050%, 0.055%, 0.060%, 0.065%, 0.070%, 0.075%, 0.080%, 0.085%, 0.090%, 0.095%, 0.100%, 0.105%, 0.110%, 0.115%, 0.120%, 0.125%, 0.130%, 0.135%, 0.140%, 0.145%, 0.150%, 0.155%, 0.160%, 0.165%, 0.170%, 0.175%, 0.180%, 0.185%, 0.190%, 0.195%, 0.200%, 0.205%, 0.210%, 0.215%, 0.220%, 0.225%, 0.230%, 0.235%, 0.240%, 0.255%, 0.245%, 0.265%, 0.270%, 0.265%, 275%, and any range defined by the stated value, inclusive, or ranges.
When the sum of the weight content of Conjugated Linoleic Acid (CLA) and the weight content of conjugated linoleic acid corresponding to conjugated linoleate (which may also be simply referred to as the weight content of CLA), the weight content of OPN, and the weight content of LF in the food or health product is within the above range, the synergistic effect is more remarkable.
Examples
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Nutritional component examples
The nutritional component was prepared by mixing the lactoferrin raw material, osteopontin raw material, conjugated linoleic acid raw material in the amounts and ratios shown in the following examples.
For each nutritional component example, the raw materials used are as follows, unless otherwise indicated.
Lactoferrin: hilmar, USA, lactoferrin content 88.3 wt%
Osteopontin: arla Foods Ingredients Group P/S, Lacprodan OPN-10, OPN content 95.6% by weight
Conjugated linoleic acid: the company basf (china) limited,
Figure BDA0003195695170000141
TG 80, Conjugated Linoleic Acid (CLA) content 82% by weight
In addition, unless otherwise stated, in the following examples, when referring to the amounts and ratios of the ingredients of the nutritional components, the amounts and ratios of conjugated linoleic acid ester have been converted to the amount of conjugated linoleic acid, based on the active ingredients lactoferrin, osteopontin, conjugated linoleic acid.
Example 1
A nutritional composition comprises Lactoferrin (LF)16.67 parts, Osteopontin (OPN)3.33 parts, and Conjugated Linoleic Acid (CLA)8 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 0.4: 1.
Example 2
A nutritional composition comprises Lactoferrin (LF)13.33 parts, Osteopontin (OPN)2.67 parts, and Conjugated Linoleic Acid (CLA)40 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 2.5: 1.
Example 3
A nutritional composition comprises Lactoferrin (LF)6.67 parts, Osteopontin (OPN)1.33 parts, and Conjugated Linoleic Acid (CLA)400 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 50: 1.
Example 4
A nutritional composition comprises Lactoferrin (LF)15 parts, Osteopontin (OPN)3 parts, and Conjugated Linoleic Acid (CLA)5 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1:3.6(0.28: 1).
Example 5
A nutritional composition comprises Lactoferrin (LF)50 parts, Osteopontin (OPN)10 parts, and Conjugated Linoleic Acid (CLA)9.8 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1:6.12(0.16: 1).
Example 6
A nutritional composition comprises Lactoferrin (LF)10 parts, Osteopontin (OPN)2 parts, and Conjugated Linoleic Acid (CLA)148 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 12.3: 1.
Example 7
A nutritional composition comprises Lactoferrin (LF)50 parts, Osteopontin (OPN)10 parts, Conjugated Linoleic Acid (CLA)164 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 2.73: 1.
Example 8
A nutritional composition comprises Lactoferrin (LF)125 parts, Osteopontin (OPN)25 parts, Conjugated Linoleic Acid (CLA)125 parts; wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1:1.2(0.83: 1).
Example 9
A nutritional composition comprises Lactoferrin (LF)50 parts, Osteopontin (OPN)50 parts, and Conjugated Linoleic Acid (CLA)50 parts; wherein the weight ratio of LF to OPN is 1:1, and the weight ratio of CLA to (LF + OPN) is 1:2(0.5: 1).
Example 10
A nutritional composition comprises Lactoferrin (LF)60 parts, Osteopontin (OPN)20 parts, and Conjugated Linoleic Acid (CLA)98 parts; wherein the weight ratio of LF to OPN is 3:1, and the weight ratio of CLA to (LF + OPN) is 1.23: 1.
Example 11
A nutritional composition comprises Lactoferrin (LF)7 parts, Osteopontin (OPN)1 part, and Conjugated Linoleic Acid (CLA)52 parts; wherein the weight ratio of LF to OPN is 7:1, and the weight ratio of CLA to (LF + OPN) is 6.5: 1.
Example 12
A nutritional composition comprises Lactoferrin (LF)67 parts, Osteopontin (OPN)13 parts, and Conjugated Linoleic Acid (CLA)80 parts; wherein the weight ratio of LF to OPN is 5.15:1, and the weight ratio of CLA to (LF + OPN) is 1:1.
Example 13
A nutritional composition comprises Lactoferrin (LF)140 parts, Osteopontin (OPN)20 parts, and Conjugated Linoleic Acid (CLA)400 parts; wherein the weight ratio of LF to OPN is 7:1, and the weight ratio of CLA to (LF + OPN) is 2.5: 1.
Example 14
A nutritional composition comprises Lactoferrin (LF)120 parts, Osteopontin (OPN)40 parts, and Conjugated Linoleic Acid (CLA)400 parts; wherein the weight ratio of LF to OPN is 3:1, and the weight ratio of CLA to (LF + OPN) is 2.5: 1.
Example 15
A nutritional composition comprises Lactoferrin (LF)83 parts, Osteopontin (OPN)17 parts, Conjugated Linoleic Acid (CLA)2000 parts; wherein the weight ratio of LF to OPN is 4.88:1, and the weight ratio of CLA to (LF + OPN) is 20: 1.
Comparative example 1
A nutritional composition comprises Lactoferrin (LF)16.67 parts, Osteopontin (OPN)3.33 parts, and the weight ratio of LF to OPN is 5: 1.
Comparative example 2
A nutritional composition comprises Conjugated Linoleic Acid (CLA)400 parts.
Comparative example 3
A nutritional composition comprises Lactoferrin (LF)16 parts, linoleic acid 40 parts.
Lactoferrin and osteopontin are important active ingredients in breast milk, and is one of main defense molecules of the body, and besides helping to transport and transfer iron ions and increasing the bioavailability of iron elements, the lactoferrin also has multiple biological immune activities including broad-spectrum antibacterial activity, antiviral activity, antioxidant activity and immunoregulatory activity. Many studies show that lactoferrin can affect the immune function of the body by activating innate immunity and adaptive immunity-related immune cells and maintaining the dynamic balance of proinflammatory factors and anti-inflammatory factors. Linoleic acid is a functional polyunsaturated fatty acid, can reduce serum cholesterol level and inhibit arterial thrombosis, has anticancer effect, and can be used for controlling cardiovascular diseases, regulating immunity, and promoting cell growth and apoptosis. Much research has been directed towards the effects of such unsaturated acids on cytokines and other inflammatory mediators, as well as on platelet activity and thrombosis. Both are currently widely added to infant formula.
Experimental example of animals
Component immune efficacy animal experiments: the experimental study on the influence of different proportions of osteopontin and conjugated linoleic acid on the immune function, the functional evaluation of the composition for enhancing the immunity according to the technical guidance of health food inspection and evaluation, animal experimental verification is carried out to judge whether the composition has the function of enhancing the immunity, and then the composition construction is carried out to provide innovation support for product development.
1 materials and methods
1.1 Primary reagents
The main reagents used in this test were: sheep Red Blood Cells (SRBC), physiological saline, Hank's solution (pH 7.2-7.4), complement (guinea pig serum), SA buffer solution, agarose, Hb diluent kit (Nanjing institute of bioengineering, 20190916), and RPMI1640 medium (gibco, 1970736). Micro-syringes (25 μ L), glass plates, test tubes, slide racks, 200 mesh screens, 24-well cell culture plates, 96-well cell culture plates, timers, pipettes, slides, and the like.
1.2 Main instrumentation
A T1000 electronic balance (2014004), a BS223S electronic balance (2008007), a UV2600 ultraviolet visible spectrophotometer (2015003), a thermostatic water bath (2004009), and a micrometer screw (96099).
1.3 Experimental animals
Selecting Beijing Huafukang biotech GmbH [ license number: 264 female mice of KM with SPF grade bred by SCXK (Jing) 2014-0004] are provided. License number for experimental animals: SYXK (Kyoto) 2017-. The maintenance feed was prepared by the company "ao synergetic feed limited of australia of beijing, co: SCXK (Jing) 2014-.
1.4 Experimental groups
After 168 KM mice were acclimatized for 7 days, they were randomized into 11 groups of 24 mice: experimental group 1 (example 1), experimental group 2 (example 2), experimental group 3 (example 3), experimental group 4 (example 12), experimental group 5 (example 13), experimental group 6 (example 14), experimental group 7 (example 15), control group 1 (comparative example 1), control group 2 (comparative example 2), control group 3 (comparative example 3), and placebo group, animals of each group were separately gavaged with each sample dissolved in sterile water, the gavage dose of mice was 10mL/kg.bw, the placebo group was gavaged with the same volume of sterile water 1 time a day, and the animals were continuously fed or gavaged for 30 days, and each dose group was given maintenance feed. Wherein the combined high, medium and low doses of the lactoferrin and the osteopontin are 200, 160 and 80(mg/kg.bw), the weight ratio of the lactoferrin to the osteopontin is 5:1, and the high, medium and low doses of the conjugated linoleic acid are 4000, 400 and 80(mg/kg.bw), as shown in table 1.
TABLE 1 mouse intake Scale for each group
Figure BDA0003195695170000181
Figure BDA0003195695170000191
1.5 detection index
1.5.1 ConA-induced splenic lymphocyte transformation assay (MTT method) in mice
When T lymphocytes are stimulated by mitogens such as ConA and PHA or specific antigens to transform blast cells, live cells, particularly proliferating cells, develop MTS by mitochondrial hydrolase, and the optical density value of the MTS can reflect the proliferation condition of the cells. Data statistics are typically performed using analysis of variance. The optical density of the ConA-added wells minus the optical density of the non-ConA-added wells represents the proliferative capacity of lymphocytes.
1.5.2 delayed type allergy (DTH) test (plantar thickening)
Sheep blood was washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 0.2mL of 2% (v/v, prepared with physiological saline) SRBC suspension (2000r/min, 10min), and the thickness of the left hind foot plantar region was measured 4 days after sensitization. Then 20 μ L of SRBC suspension (20% (v/v, prepared in physiological saline) was injected subcutaneously at the measurement site, and the thickness of the plantar region of the left hind foot was measured 24h after injection. The two measurements are all measured at the same position for three times, and the average value is taken. The extent of DTH is expressed as the difference in thickness of the plantar aspect of the foot before and after the attack.
1.5.3 determination of the number of antibody-producing cells
Sheep blood was washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 0.2mL of 2% (v/v, prepared with physiological saline) SRBC suspension. And (3) dislocating and killing the cervical vertebra of the mice immunized by the SRBC for 5 days, taking out the spleen, slightly grinding the spleen, and preparing a cell suspension. Centrifugation (1000r/min) was carried out for 5min, washing was carried out 2 times with Hank's solution, and finally the cells were suspended in 8.0mL of Hank's solution. Heating agarose for dissolving, mixing with equivalent amount of double Hank's solution, subpackaging into small test tubes with 0.5mL per tube, adding 10% (v/v, prepared by SA solution) of SRBC suspension 50 μ L and spleen cell suspension 8 μ L into the tubes, rapidly mixing, pouring onto slide with agarose thin layer, making parallel sheets, after agar solidification, horizontally buckling the slide on a slide rack, placing into a carbon dioxide incubator at 37 ℃ for incubation for 1h, adding complement (1:8) diluted by SA buffer solution into a groove of the slide rack, continuing incubation for 1.5h, and counting the number of hemolytic plaques. The number of antibody-producing cells is expressed as the number of plaques/whole splenocytes.
1.6 statistical analysis
Statistical processing was performed using SPSS17.0 statistical software using independent sample T test. The obtained measurement data are expressed by mean +/-standard deviation, statistical analysis is carried out by methods such as variance analysis, and the difference is more than 0.05, so that the statistical significance is achieved.
2 results
2.1 Effect of Each test substance on ConA-induced proliferative Capacity of mouse spleen lymphocytes
TABLE 2 Effect of test samples on ConA-induced splenic lymphocyte proliferation Capacity in mice: (
Figure BDA0003195695170000201
n＝10)
Figure BDA0003195695170000202
As shown in Table 2, compared with the blank control group, the ConA-induced splenic lymphocyte proliferation capacity of the mice of the control groups 1, 2 and 3 has no significant difference (P > 0.05); compared with a blank control group, experimental groups 1, 2, 3, 4, 5, 6 and 7 can greatly improve the proliferation capacity of the splenic lymphocytes of mice induced by ConA (P is less than 0.001); compared with the control group, the experimental group can obviously improve the proliferation capacity of the splenic lymphocytes of the mice induced by the ConA (P < 0.01).
The results show that the combined action of the lactoferrin, the osteopontin and the conjugated linoleic acid in the components can obviously improve the phagocytic function of mouse abdominal cavity macrophages, and the effect is superior to that of a single component and the combined action of the lactoferrin and the linoleic acid.
In addition, as can be seen from the above table, the control group 1 and the control group 2 increased the proliferation capacity of the spleen lymphocytes induced by ConA by 0.017 and 0.017, respectively, and the experimental group 1 and the experimental group 7 increased the proliferation capacity of the spleen lymphocytes induced by ConA by 0.073 and 0.096, respectively, which are much larger than the sum of the two (0.017+ 0.017-0.034). The experimental group 1 corresponds to the combination of the control group 1 and the control group 2 used in a reduced amount, and the experimental group 7 corresponds to the combination of the control group 1 and the control group 2 used in a reduced amount by half. That is, the experimental groups 1 and 7 used less component amounts than the control groups 1 and 2, but achieved better effects than simple superposition of the control groups 1 and 2. This indicates that conjugated linoleic acid, osteopontin and lactoferrin can synergistically improve the proliferation capacity of mouse spleen lymphocytes induced by ConA.
2.2 Effect of Each test substance on Sheep Red Blood Cell (SRBC) induced mouse DTH
TABLE 3 Effect of test samples on Sheep Red Blood Cells (SRBC) induced mouse DTH: (
Figure BDA0003195695170000212
n＝10)
Figure BDA0003195695170000211
As shown in table 3, compared with the blank control group, the control groups 1, 2 and 3 can significantly improve the thickening degree of the soles of the mice (P < 0.01); compared with a blank control group, the experiment groups 1, 2, 3, 4, 5, 6 and 7 can greatly improve the thickening degree of the soles of the mice (P < 0.001). Compared with the control group, the experimental group can obviously improve the thickening degree of the foot sole of the mouse (P < 0.05).
In addition, as can be seen from the above table, the control group 1 and the control group 2 respectively increase the thickness of the sole of the foot of the mouse by 0.364mm and 0.297mm relative to the blank control group; experimental group 7 increased the plantar thickness of the mice by 0.767mm, which is greater than the sum of the two (0.364+ 0.297-0.661) mm, relative to the blank control group. This indicates a synergistic effect between conjugated linoleic acid, osteopontin and lactoferrin with respect to the thickness of the mouse footpad.
2.3 Effect of Each test substance on the number of antibody-producing cells (PFC)
TABLE 4 number of antibody-producing cells (PFC) of test sampleInfluence (
Figure BDA0003195695170000222
n＝10)
Figure BDA0003195695170000221
As shown in table 4, none of the control groups 1, 2, 3 significantly increased the number of hemolytic plaques in mouse mice (P <0.05) compared to the blank control group; compared with a blank control group, the experimental groups 1, 2, 3, 4, 5, 6 and 7 can greatly improve the number of hemolytic plaques of the mice (P < 0.01). Compared with the control group, the experimental groups 1, 2, 5, 6 and 7 can obviously improve the number of hemolytic plaques of the mice (P < 0.05).
From the experimental results, the proportion of the lactoferrin, the osteopontin and the conjugated linoleic acid in the composition can obviously improve the lymphocyte transformation function, has obvious difference on the induced foot development and thickening of normal mice, obviously improves the number of hemolytic plaques of the mice, and can enhance the specific cellular immune function of organisms by improving the response capability of lymphocytes. The nutritional component has immunity enhancing effect, and has immunity regulating effect superior to that of single component and that of lactoferrin and linoleic acid.
In addition, as can be seen from the above table, the control group 1 and the control group 2 increased the number of hemolytic plaques by 16.15 × 10 respectively compared with the blank control group3Whole spleen and 14.7X 103Whole spleen, test group 1 and test group 7 increased the number of hemolytic plaques by 95.9X 10, respectively, relative to the control blank3Whole spleen and 88.14X 103All spleens are far greater than the sum of the two (16.15+ 14.7-30.85) × 103The whole spleen. This indicates that conjugated linoleic acid, osteopontin and lactoferrin can synergistically increase the number of hemolytic plaques in mice.
Application examples
In the following application examples, the "parts" are parts by weight, and the% contents of the components are% by weight.
In addition, in each application example below, the following raw material sources were used as follows unless otherwise specified.
The natural full-fat milk powder rich in conjugated linoleic acid (the content of the conjugated linoleic acid is 0.227%): heilongjiang Feihe Dairy Co Ltd
Lactoferrin (lactoferrin 88.3%): hilmar USA
Osteopontin concentrated whey protein powder (osteopontin 5.2%): arla Foods Ingredients Group P/S, Denmark
Desalting whey powder: french Euroserum (Red bird)
Galacto-oligosaccharide: bowling Bao biological shares Ltd
Mixing vegetable oil: jiaji grain oil (Nantong) Co., Ltd
Compounding vitamins: dismaman vitamin (Shanghai) Co Ltd
Compounding minerals: dismaman vitamin (Shanghai) Co Ltd
Whole milk powder: heilongjiang Feihe Dairy Co Ltd
Osteopontin powder (osteopontin 95.6%): ara Foods Ingredients Group P/S, Lacprodan OPN-10, Denmark
Solid corn syrup: bowling Bao biological shares Ltd
Fructo-oligosaccharide: bowling Bao biological shares Ltd
Conjugated linoleate (conjugated linoleic acid content 82%): the company basf (china) limited,
Figure BDA0003195695170000231
TG 80
skim milk powder: ireland Kerry
Isomaltooligosaccharide: bowling Bao biological shares Ltd
Raw milk rich in conjugated linoleic acid (conjugated linoleic acid 0.025%): mono-diglycerol fatty acid ester of Heilongjiang Feihe milk Co., Ltd: danisco (China) Ltd
Application example 1
Infant formula containing conjugated linoleic acid and osteopontin, prepared from the following components in parts by weight per 1000 parts of infant formula:
the milk powder of the invention uses the following raw materials: 220 parts of natural conjugated linoleic acid-enriched whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 1.7 parts of lactoferrin (the content of lactoferrin in each part is 88.3%), 5.8 parts of osteopontin concentrated whey protein powder (5.2% of osteopontin in each part), 350 parts of desalted whey powder, 142.5 parts of lactose, 85 parts of galacto-oligosaccharide, 180 parts of mixed vegetable oil, 2 parts of sodium citrate, 2 parts of potassium chloride, 6 parts of calcium citrate, 3 parts of compound vitamin and 2 parts of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 0.05% of Conjugated Linoleic Acid (CLA), 0.15% of Lactoferrin (LF) and 0.03% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1: 3.6.
Application example 2
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and is prepared from the following components in parts by weight per 1000 parts of modified milk powder:
the milk powder of the invention uses the following raw materials: 750 parts of full cream milk powder, 9.4 parts of lactoferrin (each part contains 88.3% of lactoferrin), 1.78 parts of osteopontin powder (each part contains 95.6% of osteopontin), 195 parts of solid corn syrup, 34.94 parts of fructo-oligosaccharide, 4.88 parts of conjugated linoleate (each part contains 82% of conjugated linoleic acid), 3 parts of compound vitamin and 1 part of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 0.4% of Conjugated Linoleic Acid (CLA), 0.83% of Lactoferrin (LF) and 0.17% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 0.4: 1.
Application example 3
Every 1000 parts of infant formula milk powder containing conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight:
the milk powder of the invention uses the following raw materials: 433 parts of natural conjugated linoleic acid-rich whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 5.66 parts of lactoferrin (the content of lactoferrin is 88.3%), 19.24 parts of osteopontin concentrated whey protein powder (5.2% of osteopontin in each part), 350 parts of desalted whey powder, 48.1 parts of lactose, 60 parts of galacto-oligosaccharide, 75 parts of mixed vegetable oil, 5 parts of calcium citrate, 3 parts of compound vitamin and 1 part of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 0.098% of Conjugated Linoleic Acid (CLA), 0.5% of Lactoferrin (LF) and 0.1% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1: 6.12.
Application example 4
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and is prepared from the following components in parts by weight per 1000 parts of modified milk powder:
the milk powder of the invention uses the following raw materials: 750 parts of full cream milk powder, 1.13 parts of lactoferrin (each part contains 88.3 parts of lactoferrin), 0.21 part of osteopontin powder (each part contains 95.6 parts of osteopontin), 195 parts of solid corn syrup, 31.66 parts of fructo-oligosaccharide, 18 parts of conjugated linoleate (each part contains 82 parts of conjugated linoleic acid), 3 parts of compound vitamin and 1 part of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 1.48% of Conjugated Linoleic Acid (CLA), 0.1% of Lactoferrin (LF) and 0.02% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 12.3: 1.
Application example 5
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and is prepared from the following components in parts by weight per 1000 parts of modified milk powder:
the milk powder of the invention uses the following raw materials: 750 parts of full cream milk powder, 0.37 part of lactoferrin (88.3 percent of lactoferrin in each part), 1.35 parts of osteopontin concentrated whey protein powder (5.2 percent of osteopontin in each part), 184 parts of solid corn syrup, 35.88 parts of fructo-oligosaccharide, 24.4 parts of conjugated linoleate (82 percent of conjugated linoleic acid in each part), 3 parts of compound vitamin and 1 part of compound mineral substance; mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 2% of Conjugated Linoleic Acid (CLA), 0.033% of Lactoferrin (LF) and 0.007% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 50: 1.
Application example 6
The modified milk powder containing conjugated linoleic acid and osteopontin is suitable for pregnant women, and each 1000 parts of the modified milk powder is prepared from the following components in parts by weight:
the milk powder of the invention uses the following raw materials: 336 parts of full-cream milk powder, 5.66 parts of lactoferrin powder (88.3 percent of lactoferrin in each part), 1.05 parts of osteopontin powder (95.6 percent of osteopontin in each part), 350 parts of skim milk powder, 49.29 parts of lactose, 195 parts of solid corn syrup, 40 parts of isomaltooligosaccharide, 20 parts of conjugated linoleate (82 percent of conjugated linoleic acid in each part), 2 parts of compound vitamin and 1 part of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 1.64% of Conjugated Linoleic Acid (CLA), 0.5% of Lactoferrin (LF) and 0.1% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 2.73: 1.
Application example 7
The modified milk containing the conjugated linoleic acid and the osteopontin is prepared from the following components in parts by weight per 1000 parts of the modified milk:
the modified milk of the invention contains 960 parts of raw milk rich in conjugated linoleic acid (the content of the conjugated linoleic acid in each part is 0.025 percent), 15 parts of conjugated linoleic acid ester (the content of the conjugated linoleic acid in each part is 82 percent), 14.2 parts of lactoferrin (88.3 percent of lactoferrin in each part), 2.62 parts of osteopontin powder (95.6 percent of osteopontin in each part), 7.68 parts of fructo-oligosaccharide and 0.5 part of mono-diglycerol fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding sterile lactoferrin on line, and aseptically packaging to obtain the final product. The product contains 1.25% of Conjugated Linoleic Acid (CLA), 1.25% of Lactoferrin (LF) and 0.25% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 1: 1.2.
Application example 8
The modified milk containing the conjugated linoleic acid and the osteopontin is prepared from the following components in parts by weight per 1000 parts of the modified milk:
the modified milk of the invention contains 950 parts of raw milk rich in conjugated linoleic acid (the content of the conjugated linoleic acid in each part is 0.025 percent), 24.4 parts of conjugated linoleic acid ester (the content of the conjugated linoleic acid in each part is 82 percent), 7.59 parts of lactoferrin (88.3 percent in each part), 1.36 parts of concentrated whey protein powder rich in osteopontin (95.6 percent in each part), 16.15 parts of fructo-oligosaccharide and 0.5 part of monoglyceride and diglyceride fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding sterile lactoferrin on line, and aseptically packaging to obtain the final product. The product contains 2% of Conjugated Linoleic Acid (CLA), 0.67% of Lactoferrin (LF) and 0.13% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 5:1, and the weight ratio of CLA to (LF + OPN) is 2.5: 1.
Application example 9
Infant formula containing conjugated linoleic acid and osteopontin, prepared from the following components in parts by weight per 1000 parts of infant formula:
the milk powder of the invention uses the following raw materials: 220 parts of natural conjugated linoleic acid-enriched whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 0.57 part of lactoferrin (the content of lactoferrin in each part is 88.3%), 9.62 parts of osteopontin concentrated whey protein powder (5.2% of osteopontin in each part), 350 parts of desalted whey powder, 139.81 parts of lactose, 85 parts of galacto-oligosaccharide, 180 parts of mixed vegetable oil, 2 parts of sodium citrate, 2 parts of potassium chloride, 6 parts of calcium citrate, 3 parts of compound vitamin and 2 parts of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 0.05% of Conjugated Linoleic Acid (CLA), 0.05% of Lactoferrin (LF) and 0.05% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 1:1, and the weight ratio of CLA to (LF + OPN) is 1: 2.
Application example 10
Every 1000 parts of infant formula milk powder containing conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight:
the milk powder of the invention uses the following raw materials: 433 parts of conjugated linoleic acid-rich whole milk powder (the content of conjugated linoleic acid in each part is 0.227%), 0.68 part of lactoferrin (the content of lactoferrin is 88.3%), 3.85 parts of osteopontin-rich concentrated whey protein powder (the content of osteopontin in each part is 5.2%), 350 parts of desalted whey powder, 60 parts of lactose, 68.47 parts of galacto-oligosaccharide, 75 parts of mixed vegetable oil, 5 parts of calcium citrate, 3 parts of compound vitamin and 1 part of compound mineral substance. Mixing the raw materials uniformly, pasteurizing, homogenizing, evaporating for concentration, spray drying to obtain powdery semi-finished product, mixing with lactoferrin, and nitrogen-charging and packaging the uniformly mixed milk powder to obtain the final product. The product contains 0.098% of Conjugated Linoleic Acid (CLA), 0.06% of Lactoferrin (LF) and 0.02% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 3:1, and the weight ratio of CLA to (LF + OPN) is 1.23: 1.
Application example 11
The modified milk containing the conjugated linoleic acid and the osteopontin is prepared from the following components in parts by weight per 1000 parts of the modified milk:
the modified milk of the invention contains 975 parts of raw milk rich in conjugated linoleic acid (the content of the conjugated linoleic acid in each part is 0.025 percent), 6 parts of conjugated linoleic acid ester (the content of the conjugated linoleic acid in each part is 82 percent), 0.79 parts of lactoferrin (88.3 percent in each part), 1.92 parts of concentrated whey protein powder rich in osteopontin (5.2 percent in each part), 15.79 parts of fructo-oligosaccharide and 0.5 part of monoglyceride and diglyceride fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding sterile lactoferrin on line, and aseptically packaging to obtain the final product. The product contains 0.52% of Conjugated Linoleic Acid (CLA), 0.07% of Lactoferrin (LF) and 0.01% of Osteopontin (OPN), wherein the weight ratio of LF to OPN is 7:1, and the weight ratio of CLA to (LF + OPN) is 6.5: 1.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.

Claims (10)

1. An immunity enhancing nutritional composition comprising conjugated linoleic acid and/or conjugated linoleate, lactoferrin and osteopontin; preferably, the nutritional component consists of conjugated linoleic acid and/or conjugated linoleate, lactoferrin and osteopontin; preferably the weight ratio of lactoferrin to osteopontin is about 0.5:1 to 10:1, preferably about 0.7:1 to 9:1, preferably about 0.8:1 to 8:1, preferably about 0.9:1 to 7.5:1, preferably about 1:1 to 7:1, preferably about 3:1 to 5: 1; preferably the weight ratio of the sum of the amounts of conjugated linoleic acid corresponding to conjugated linoleic acid and conjugated linoleate to the sum of the amounts of lactoferrin and osteopontin is about 0.1:1 to 100:1, preferably about 0.3:1 to 80:1, more preferably about 0.4:1 to 70:1, especially preferably about 0.4:1 to 50:1, especially preferably about 0.4:1, 3:1, 5:1, 10:1, 20:1, 30:1, 40:1 or 50: 1.
2. The nutritional component of claim 1 wherein the conjugated linoleic acid and/or conjugated linoleate is provided in the form of: the nutrient component rich in conjugated linoleic acid and/or conjugated linoleate is selected from one or more of whole milk powder rich in conjugated linoleic acid, conjugated linoleate and raw milk rich in conjugated linoleic acid, preferably whole milk powder rich in conjugated linoleic acid and/or conjugated linoleate.
3. The nutritional component of claim 1 or 2 wherein lactoferrin is provided in the form of: enriched lactoferrin nutritional ingredients, such as enriched lactoferrin concentrated whey protein powder and/or lactoferrin powder, preferably lactoferrin powder.
4. The nutritional component of any one of claims 1-3 wherein osteopontin is provided in the form of: the nutrient component rich in osteopontin, such as osteopontin-enriched whey protein powder and/or osteopontin powder, preferably osteopontin-enriched whey protein powder.
5. A food or health product comprising the nutritional component of any one of claims 1-4; preferably, the sum of the content by weight of the conjugated linoleic acid in the food or the health-care product and the content by weight of the conjugated linoleic acid corresponding to the conjugated linoleic acid ester is about 0.03-5%, preferably about 0.05-3%, more preferably about 0.1-2.5%, and especially preferably about 0.4-2%; and/or the lactoferrin is present in the food or health product in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and especially preferably about 0.033% to about 0.83% by weight; and/or the osteopontin content of the food or health product is about 0.005% to 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and even more preferably about 0.007% to 0.17% by weight.
6. The food or health product of claim 5, wherein the food or health product is a milk and dairy product, a fermented flavor food, a beverage, chocolate, candy, baked food, a fruit and vegetable juice food; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
7. The food or health product according to any one of claims 6 to 7, wherein the food or health product is an infant, a maternal and elderly formula, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, ice cream.
8. Use of the nutritional component according to any one of claims 1 to 4 for the preparation of a food or health product, wherein the food or health product is a milk and dairy product, a fermented flavoured food, a beverage, chocolate, a confectionery, a bakery product, a fruit and vegetable juice food product; preferably, the food or health product is a dairy and dairy product, meat, fish, poultry and wild, gravy, pickled, frozen, dried and cooked fruits and vegetables, jelly, jam, preserves, eggs, edible oils and fats.
9. Use according to claim 8, wherein the food or health product is an infant, a maternal and a senior formula, raw or processed cheese, a milk drink, a solid dairy product, a solid drink, ice cream.
10. Use according to claim 9, wherein the food or health product is prepared such that the sum of the amount by weight of conjugated linoleic acid and the amount by weight of conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food or health product is from about 0.03% to about 5%, preferably from about 0.05% to about 3%, more preferably from about 0.1% to about 2.5%, especially from about 0.4% to about 2%; and/or lactoferrin in an amount of about 0.02% to about 1.5%, preferably about 0.03% to about 1.25%, more preferably about 0.03% to about 1%, and even more preferably about 0.033% to about 0.83% by weight; osteopontin is present in an amount of about 0.005% to about 0.3%, preferably about 0.007% to about 0.25%, more preferably about 0.007% to about 0.2%, and even more preferably about 0.007% to about 0.17% by weight.
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WO2024114729A1 (en) * 2022-11-30 2024-06-06 内蒙古伊利实业集团股份有限公司 Composition for resisting enteritis and/or protecting integrity of intestinal barrier, and use thereof
CN116172207A (en) * 2023-03-17 2023-05-30 内蒙古伊利实业集团股份有限公司 Use of nutritional components for preparing a formula with special medical uses for anti-enteritis and/or protection of intestinal barrier integrity

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