CN113575686B - Nutrient component for improving immunity, food or health care product containing nutrient component and application of nutrient component - Google Patents

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

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Publication number
CN113575686B
CN113575686B CN202110890271.9A CN202110890271A CN113575686B CN 113575686 B CN113575686 B CN 113575686B CN 202110890271 A CN202110890271 A CN 202110890271A CN 113575686 B CN113575686 B CN 113575686B
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Prior art keywords
linoleic acid
conjugated linoleic
osteopontin
use according
lactoferrin
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CN202110890271.9A
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CN113575686A (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
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    • 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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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
    • 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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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
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    • A—HUMAN NECESSITIES
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    • 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
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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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    • 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)
  • Molecular Biology (AREA)
  • Microbiology (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 nutrition component for improving immunity, a food or health care product containing the nutrition component and application of the nutrition component in preparation of 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 component can be added into food and health products for improving immunity, enhancing immunity, reducing risk of various diseases, and especially enhancing immunity of infants, pregnant women, parturients and middle-aged and elderly people.

Description

Nutrient component for improving immunity, food or health care product containing nutrient component and application of nutrient component
Cross reference to related applications
The application claims priority of China patent application with the application number 202010996731.1 submitted by China national intellectual property office on the 9 th month 21 of 2020.
Technical Field
The invention belongs to the technical field of food biology. 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 said nutritional component, and the use of said nutritional component. More particularly, the present invention relates to a nutritional component comprising Lactoferrin (LF), osteopontin (OPN) and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, a food or health care product comprising said nutritional component, and the use of said nutritional component in the manufacture of a food or health care product.
Background
Immunity is the body's own defense mechanism, which is the body's ability to recognize and eliminate foreign invasive foreign bodies, to treat aging, injury, death, degenerated own cells, and to recognize and treat mutant cells and virus-infected cells in the body. Modern immunology recognizes that enhancing immunity is the physiological response of the human body to recognize and exclude "abnormal", and is also the most effective method of combating unknown diseases. The most direct manifestation of hypoimmunity is the susceptibility to illness.
Infants are a special group, and their own metabolic system is not perfect, and comprehensive nutrition ingredients are required to be ingested. Healthy breast milk is the best food for infants, but for various reasons there is a large amount of mother's milk that is either insufficient or absent, and some young mothers are now reluctant to breast feed. Even infants receiving breast feeding, as they grow, certain nutrients in breast milk do not fully meet their nutritional needs, and the nutrients in breast milk are affected by factors such as the dietary habits, dietary nutrition, and region of the lactating mother. For infants, the immunity system is immature, and the cognition on sanitation and diseases is lacking, so that the disease resistance is weaker than that of adults, the resistance to unknown diseases is poorer, the immunity system is enhanced, and the immunity is provided, so that the infant is particularly important. With the progress of science, people have deeper and deeper knowledge of nutrition and immunity, and the requirements on the functions of nutritional components are higher and higher, so that components or products which promote the development of the infant immune system and have more complete functions are required to be developed to meet the demands of people.
The physiological state of pregnant women is changed in a series during pregnancy, and the organism can be in a state of hypoimmunity due to endocrine regulation. The invasion of virus can have adverse effect on the development of fetus, and researches show that the cellular immunity of pregnant women is inhibited during pregnancy, the natural immunity of red blood cells is obviously low, and the pregnant women are easy to be infected, thus affecting the health of organisms. The lower the immunity of the pregnant women is, the serious infection and inflammation are caused, and the weaker the immunity of the newborns is at birth, and the newborns are most easily suffering from cold, diarrhea and other diseases. Therefore, the primary task of pregnant women is to strengthen the immunity of the body, so that the whole body can effectively resist the invasion of diseases, thereby achieving the aim of prenatal and postnatal care, and simultaneously, indirectly improving the immunity of newborns.
In recent years, the aging of China is more and more serious, and the aging of China has become an irreversible world trend. The body immunity decline is a common rule in middle-aged and elderly people, and modern immunological mechanism reveals that with the age, after 40 years, the body constitution of the body declines and the physiological function changes obviously. The decrease of immune function and the decrease of absorption capacity to various nutrient substances are very easy to cause various diseases of the body. These diseases are indistinct from aging of body cells and decrease of body immunity, and the middle-aged and elderly people have reduced immune function and stress response capability and reduced sensitivity to drug treatment, so that once the diseases occur, the condition changes rapidly, and the diseases are easy to deteriorate rapidly, thus causing complicated and difficult treatment.
Many studies have demonstrated an important role for Osteopontin (OPN) in organisms. OPN was originally found in bone, also in relatively high mass concentrations in human milk, a highly glycosylated and phosphorylated acidic protein comprising an arginine-glycine-aspartic acid sequence. It has important physiological roles in the processes of immune activation, wound repair, angiogenesis and skeletal remodeling. OPN is charged in a cow milk system, is an acidic protein, and can interact with Lactoferrin (LF) in the milk protein through static electricity and affinity, and in the cow milk system, LF and OPN are oppositely charged, and LF binding sites are formed on the OPN, so that an LF-OPN complex is formed by combining the LF and the OPN through static electricity. The LF interacts with OPN and the region consisting of K18, R20, R21, R25, K27, K28, R39, R38 and surrounding residues at the N-terminus in the LF structure is the OPN binding site, which is the part of the LF that hydrolyzes to bioactive lactoferritic peptide. 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 cytokines and PPAR gamma pathways, and delay the decline of the immunity of animals and human bodies.
However, no specific national standard for adding OPN and CLA to foods for infants, pregnant women and elderly people exists, nor is there any specific amount added. The prior art of OPN mainly aims at the aspects of immunity, bone injury, production process and the like, and the prior art of CLA mainly aims at the aspects of production methods, animal husbandry feeds and the like. There is also no example found in the prior art of using a combination of LF, CLA and OPN to enhance the immunity of the body.
Disclosure of Invention
The invention aims to provide a nutritional component for improving immunity, which can promote the body immune system to be perfect, strengthen the body immunity, reduce the occurrence risk of various diseases, and especially strengthen the immunity of infants, pregnant women, lying-in women and middle-aged and elderly people.
In one aspect, the invention provides a nutritional component 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 an 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, which are used interchangeably.
In one embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester (derived) in the nutritional component to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) 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, particularly preferably about 0.4:1 to 50:1, particularly 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 linoleic acid ester" refers to the amount of conjugated linoleic acid corresponding to the conjugated linoleic acid moiety contained in the conjugated linoleic acid ester, or the amount of conjugated linoleic acid used to form the conjugated linoleic acid ester. Herein, when referring to the weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN), unless otherwise specified, the weight ratio refers to the ratio of the sum of Conjugated Linoleic Acid (CLA) and conjugated linoleate (i.e., the amount of conjugated linoleate has been converted to the amount of conjugated linoleate) to the sum of Lactoferrin (LF) and Osteopontin (OPN). For example, when conjugated linoleic acid is used instead of 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 Lactoferrin (LF) and Osteopontin (OPN); when conjugated linoleic acid esters are used instead of conjugated linoleic acid, the expression herein of the weight ratio of conjugated linoleic acid or CLA to the sum of Lactoferrin (LF) and Osteopontin (OPN) refers to the ratio of the weight of conjugated linoleic acid corresponding to conjugated linoleic acid esters to the sum of Lactoferrin (LF) and Osteopontin (OPN); 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 corresponding to conjugated linoleate to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN). The weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester (derived) to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) is sometimes abbreviated herein 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: nutritional ingredients rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, such as one or more of conjugated linoleic acid full-fat milk powder, conjugated linoleate, and conjugated linoleic acid raw milk, preferably conjugated linoleic acid full-fat milk powder and/or conjugated linoleate.
In one embodiment of this aspect, the Osteopontin (OPN) in the nutritional component is derived from or provided in the form: the nutritional ingredients rich in OPN, such as osteopontin-enriched whey protein powder and/or osteopontin powder, are preferably osteopontin-enriched 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 lactoferrin-enriched concentrated whey protein powder and/or lactoferrin powder, etc., preferably lactoferrin powder.
It is another object of the present invention to provide a food or health product which contributes to the development of the immune system and which contains the above-mentioned nutritional components.
In one embodiment of this aspect, the food or health product is milk or a dairy product, a fermented flavor food, a beverage, chocolate, candy, a baked good, a juice good; preferably, the food or health product is milk and dairy products, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jellies, jams, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, the food or health product is infant, maternal and elderly formula, raw or processed cheese, milk drink, solid dairy product, solid beverage, ice cream.
In one embodiment of this aspect, the sum of the weight content of Conjugated Linoleic Acid (CLA) and the weight content of conjugated linoleic acid corresponding to conjugated linoleate 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%; the LF content 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 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and particularly preferably about 0.007% to 0.17%.
Herein, when referring to the amount of conjugated linoleic acid or CLA, unless otherwise specified, the amount refers to the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to the conjugated linoleate (i.e., the amount of conjugated linoleate has been converted to the amount of conjugated linoleic acid). For example, when conjugated linoleic acid is used instead of conjugated linoleate, the expression content of conjugated linoleic acid or CLA herein refers to the content of conjugated linoleic acid; when conjugated linoleic acid esters are used instead of conjugated linoleic acid, the expression content of conjugated linoleic acid or CLA herein refers to the content of conjugated linoleic acid corresponding to conjugated linoleic acid esters; when a mixture of conjugated linoleic acid and conjugated linoleate is used, the expression content of conjugated linoleic acid or CLA herein refers to the sum of the amounts of conjugated linoleic acid corresponding to conjugated linoleate.
Another object of the present invention is to provide the use of the above-mentioned nutritional components in the preparation of a food or a health product, wherein the food or health product is milk or a dairy product, a fermented flavor food, a beverage, chocolate, a candy, a baked food, a juice food; preferably, the food or health product is milk and dairy products, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jellies, jams, preserves, eggs, edible oils and fats.
In one embodiment of this aspect, in the above use, the food or health product prepared is infant, maternal and senior formulas, raw or processed cheese, milk beverage, solid dairy product, solid beverage, ice cream.
In one embodiment of this aspect, in the above-mentioned uses, the prepared food or health product has a CLA weight content of 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%; the weight content 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 by weight is about 0.005% to 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and particularly preferably about 0.007% to 0.17%. The expression CLA herein has the same meaning as above in terms of the weight content, and indicates the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid corresponding to conjugated linoleic acid esters (i.e., the amount of conjugated linoleic acid esters has been converted to the amount of conjugated linoleic acid).
The invention evaluates the effect of OPN, LF and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate components on enhancing immunity according to the health food function evaluation criterion. The nutritional components are prepared by scientifically collocating OPN, LF and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, and animal experiments prove that the nutritional components can remarkably improve the immunity of organisms and reduce the occurrence risk of various diseases.
Through long-term research and extensive experimentation, we have unexpectedly found that OPN, LF, and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate have the efficacy of synergistically enhancing body immunity, a technical effect that one skilled in the art would not expect from the prior art. In particular, the two can cooperate to promote cellular immunity and nonspecific immunity of the organism, protect the organism from infection and inflammation and promote the maturation of immune system and organ development.
Therefore, we develop nutritional components which are specially used for improving the organism immunity of infants, pregnant women, lying-in women and middle-aged and elderly people and enhancing cellular immunity and humoral immunity, wherein the nutritional components comprise three components of OPN, LF and CLA. The invention prepares the formula food for enhancing the immunity by aiming at the characteristics of the immune systems of infants, pregnant women, lying-in women and middle-aged and elderly people, and makes up the market demand for the nutrient components for enhancing the immunity.
In particular, the invention is realized by:
1. A nutritional component for enhancing immunity 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 and conjugated linoleic acid ester 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, particularly preferably about 0.4:1 to 50:1, particularly 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 clause 1, wherein the conjugated linoleic acid and/or conjugated linoleate is provided in the form of: nutritional ingredients rich in conjugated linoleic acid and/or conjugated linoleate, such as one or more of conjugated linoleic acid-rich whole milk powder, conjugated linoleate, and conjugated linoleic acid-rich raw milk, preferably conjugated linoleic acid-rich whole milk powder and/or conjugated linoleate.
3. The nutritional component of clause 1 or 2, wherein the lactoferrin is provided in the form: the nutritional ingredients are rich in lactoferrin, such as enriched whey protein powder and/or lactoferrin powder, preferably lactoferrin powder.
4. The nutritional component of any one of clauses 1-3, wherein the osteopontin is provided in the form of: the nutritional ingredients are 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 containing the nutritional component of any one of items 1 to 4; preferably the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester 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%; and/or the weight content of lactoferrin in the food or health product is about 0.02% to 1.5%, preferably about 0.03% to 1.25%, more preferably about 0.03% to 1%, and especially preferably about 0.033% to 0.83%; and/or the osteopontin content by weight in the food or healthcare product is about 0.005% to 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and particularly preferably about 0.007% to 0.17%.
6. The food or health product of item 5, wherein the food or health product is milk or a milk product, a fermented flavor food, a beverage, chocolate, candy, a baked food, a juice food; preferably, the food or health product is milk and dairy products, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jellies, jams, 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 infant, maternal and middle aged and elderly people formula, raw or processed cheese, milk beverage, solid milk product, solid beverage, ice cream.
8. Use of the nutritional component of any one of clauses 1-4 in the preparation of a food or health product, wherein the food or health product is a milk or dairy product, a fermented flavor food, a beverage, chocolate, candy, a baked good, a juice good; preferably, the food or health product is milk and dairy products, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jellies, jams, preserves, eggs, edible oils and fats.
9. The use according to item 8, wherein the food or health product is infant, maternal and middle aged and elderly formula, raw or processed cheese, milk beverage, solid dairy product, solid beverage, ice cream.
10. The use of item 9, wherein the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester in the prepared food or health care 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%; and/or lactoferrin in an amount of about 0.02% to 1.5% by weight, preferably about 0.03% to 1.25% by weight, more preferably about 0.03% to 1% by weight, and particularly preferably about 0.033% to 0.83% by weight; the osteopontin content is about 0.005% to 0.3%, preferably about 0.007% to 0.25%, more preferably about 0.007% to 0.2%, and particularly preferably about 0.007% to 0.17% by weight.
Detailed description of the preferred embodiments
Definition of the definition
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 a conflict, the definitions in this specification will control.
As used in the specification and in the claims, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise or clearly contradicted by context.
The percentages (%) in this specification are weight percentages (wt%) unless otherwise specified.
All numbers or expressions referring to amounts of components, process conditions, etc. used in the specification and claims are to be understood as modified in all instances by "about". The term "about" when referring to an amount or a range of values means that the amount or range of values referred to is an approximation within the experimental variability (or within statistical experimental error), and thus the amount or range of values may vary, for example, between + -5 of the amount or range of values.
All ranges directed to the same component or property are inclusive of the endpoints, which endpoints are 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 invention is directed to physical properties such as molecular weight or to a range of chemical properties, all combinations and subcombinations of ranges and specific embodiments thereof 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, etc., that "consist of" or "consist essentially of the features described.
As used in this specification and claims, the term "and/or" should be understood to mean "alternatively or in combination with" the associated component, i.e., the components are in some cases present in combination and in other cases present separately. A plurality of components listed with "and/or" should be understood in the same way, i.e. "one or more" associated components. In addition to the "and/or" clauses specifically identified, 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 the words "comprising" at the end of the opening, may refer, in one embodiment, to a alone (optionally including components other than B); in another embodiment, it may refer to B alone (optionally including components other than a); in yet another embodiment, a and B (optionally including other components) and the like.
It should be understood that, unless explicitly indicated to the contrary, in any method claimed herein that includes more than one step or act, the order of the steps and acts of the method need not be limited to the order of the steps and acts of the method as described.
Abbreviations used in the present invention have the usual meaning in the food, biological and chemical fields.
Nutritional ingredients
In one aspect, the invention relates to a nutritional component 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 defensive molecules of the body, and in addition to helping transport and transfer iron ions, increasing the bioavailability of iron element, it has various biological immune activities including broad spectrum antibacterial, antiviral, antioxidant and immune-modulating activities.
In one embodiment, the lactoferrin in the nutritional component may be derived from or provided in the form: the nutrient components rich in LF, such as lactoferrin-enriched concentrated whey protein powder and/or lactoferrin powder, etc., preferably lactoferrin powder.
Conjugated linoleic acid (Conjugated linoleic acid, CLA) is an isomer of linoleic acid, a series of positional and geometric isomers of linoleic acid with double bonds at the carbon 9, 11 or 10, 12 positions, and is a nutritive element commonly found in humans and animals. CLA can affect host immunomodulation by modulating immune responses, immune cells, immune cytokines and pparγ pathways, and delay the decline of the immune competence of animals and humans. The conjugated linoleic acid may be provided in the form of conjugated linoleic acid or conjugated linoleate. Conjugated linoleates are capable of being converted to conjugated linoleic acid in humans.
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: nutritional ingredients rich in Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, such as one or more of conjugated linoleic acid full-fat milk powder, conjugated linoleate, and conjugated linoleic acid raw milk, preferably conjugated linoleic acid full-fat milk powder and/or conjugated linoleate.
Osteopontin (0 PN), a glycosylated protein, is widely present in the extracellular matrix, and OPN was originally thought to be an important bone matrix protein, closely related to bone formation and development. It has important physiological roles in the processes of immune activation, wound repair, angiogenesis and skeletal remodeling. Common nutritional ingredients rich in OPN include osteopontin-enriched whey protein powder, osteopontin powder, etc.
In one embodiment, the Osteopontin (OPN) in the nutritional component may be derived from or provided in the form: the nutritional ingredients rich in OPN, such as osteopontin-enriched whey protein powder and/or osteopontin powder, are preferably osteopontin-enriched whey protein powder.
The nutritional components of the present invention have (but are not limited to) the following functions: promoting the perfection of the body immune system, enhancing the body immunity, reducing the occurrence risk of various diseases, and the like, and particularly can play unique functional characteristics in different crowds:
1) Enhancing the immunity of the body of the infant: the infant immune system is immature, and lacks cognition on sanitation and diseases, so that the disease resistance is weaker than that of an adult, the disease resistance is poorer for unknown diseases, the immune system is enhanced, the resistance is provided, the infant immune system is particularly important for the infant, and the nutritional component can enhance the immunity of the infant and improve the disease resistance of the infant.
2) Enhancing the immunity of the pregnant and lying-in women: the cellular immunity of pregnant women is inhibited during pregnancy, the natural immunity of red blood cells is obviously low, the pregnant women are easy to be infected, the health of organisms is affected, the lower the immunity of pregnant women is, the serious infection and inflammation are caused, the weaker the immunity of newborns is at birth, the nutritional components can enhance the body immunity of pregnant and lying-in women, the whole organism can effectively resist the invasion of diseases, and the immunity of newborns can be indirectly improved.
3) Enhancing the organism immunity of the middle-aged and the elderly people: the middle-aged and elderly people have reduced immunity, stress reaction capability and sensitivity to drug treatment, so that once the disease is generated, the disease condition changes quickly, and is easy to quickly deteriorate, and the treatment is complex and difficult.
The inventors found that when the nutritional component contains Lactoferrin (LF), osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, it can improve the body's immune system, enhance the body's immunity, reduce the risk of occurrence of various diseases, and in particular, can enhance the immunity of infants, pregnant women, and middle-aged and elderly people. Of particular importance is the synergistic effect between Lactoferrin (LF), osteopontin (OPN), and Conjugated Linoleic Acid (CLA) and/or conjugated linoleate, relative to the individual effects of each component or the superposition of their effects, which synergistically enhance the immunity of the body, promote cellular and non-specific immunity of the body, protect the body against infection and inflammation, and promote immune system maturation, organ development.
In an 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、4.0:1、4.1:1、4.2:1、4.3:1、4.4:1、4.5:1、4.6:1、4.7:1、4.8:1、4.9:1、5.0:1、5.1:1、5.2:1、5.3:1、5.4:1、5.5:1、5.6:1、5.7:1、5.8:1、5.9:1、6.0:1、6.1:1、6.2:1、6.3:1、6.4:1、6.5:1、6.6:1、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 a range defined by any two thereof, and any values and subranges subsumed within the range. When the weight ratio of Lactoferrin (LF) to Osteopontin (OPN) is within the above range, the above synergistic effect is more remarkable.
In an embodiment, the weight ratio of the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester (derived) in the nutritional component to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) 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、10.5:1、11.0:1、11.5:1、12.0:1、12.5:1、13.0:1、13.5:1、14.0:1、14.5:1、15.0:1、15.5:1、16.0:1、16.5:1、17.0:1、17.5:1、18.0:1、18.5:1、19.0:1、19.5:1、20.0:1、20.5:1、21.0:1、21.5:1、22.0:1、22.5:1、23.0:1、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、42.0:1、42.5:1、43.0:1、43.5:1、44.0:1、44.5:1、45.0:1、45.5:1、46.0:1、46.5:1、47.0:1、47.5:1、48.0:1、48.5:1、49.0:1、49.5:1、50.0:1、50.5:1、51.0:1、51.5:1、52.0:1、52.5:1、53.0:1、53.5:1、54.0:1、54.5:1、55.0:1、55.5:1、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、74.5:1、75.0:1、75.5:1、76.0:1、76.5:1、77.0:1、77.5:1、78.0:1、78.5:1、79.0:1、79.5:1、80.0:1、80.5:1、81.0:1、81.5:1、82.0:1、82.5:1、83.0:1、83.5:1、84.0:1、84.5:1、85.0:1、85.5:1、86.0:1、86.5:1、87.0:1、87.5:1、88.0:1、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 the range. In this context, the sum of the amounts of Conjugated Linoleic Acid (CLA) and conjugated linoleic acid ester (derived) relative to the sum of the amounts of Lactoferrin (LF) and Osteopontin (OPN) can 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 remarkable.
Food or health product
In one aspect, the invention relates to a food or health product comprising the nutritional component of the invention.
The nutritional component of the invention can be added to any food or health care product to prepare the food or health care product with the specific functions of the nutritional component (such as improving the immunity of infants, pregnant women, and middle-aged and elderly people).
For example, the food or health product to which the nutritional component of the present invention may be added is milk or a dairy product, a fermented flavor food, a beverage, chocolate, candy, a baked food, a juice food; preferably, the food or health product is milk and dairy products, meat, fish, poultry and wild flavors, gravy, pickled, frozen, dried and cooked fruits and vegetables, jellies, jams, preserves, eggs, edible oils and fats.
More specifically, the food or health product is infant, pregnant and parturient women and middle-aged and elderly people formula food, raw cheese or processed cheese, milk beverage, solid dairy product, solid beverage, ice cream.
When the nutritional components of the invention are added into the food or the health care product, and thus Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, LF and OPN are added, the Conjugated Linoleic Acid (CLA) and/or conjugated linoleic acid ester, 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 and organ development of an immune system, so that the food or the health care product can unexpectedly improve the immunity of the organism, reduce the occurrence risk of various diseases, and especially can enhance the immunity of infants, pregnant women, middle-aged and old people.
In one embodiment, the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester (also simply referred to as CLA weight content) in the food or health care product is about 0.03% -5%, preferably about 0.05% -3%, more preferably about 0.1% -2.5%, and particularly preferably about 0.4% -2%; such as 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％、2.40％、2.45％、2.50％、2.55％、2.60％、2.65％、2.70％、2.75％、2.80％、2.85％、2.90％、2.95％、3.00％、3.05％、3.10％、3.15％、3.20％、3.25％、3.30％、3.35％、3.40％、3.45％、3.50％、3.55％、3.60％、3.65％、3.70％、3.75％、3.80％、3.85％、3.90％、3.95％、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 the range.
In one embodiment, the weight content of LF in the food or health care product 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%; such as 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 within the range.
In one embodiment, the amount of OPN by weight in the food or nutraceutical 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 particularly preferably about 0.007% to about 0.17%; such as 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％、0.245％、0.250％、0.255％、0.260％、0.265％、0.270％、0.275％、0.280％、0.285％、0.290％、0.295％、0.300％、 or a range defined by any two thereof, and any values and subranges subsumed within the range.
The synergistic effect is more remarkable when the sum of the weight content of Conjugated Linoleic Acid (CLA) and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester (sometimes also referred to simply as CLA), the weight content of OPN, and the weight content of LF in the food or health-care product are within the above ranges.
Examples
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Nutritional component examples
The nutritional components were prepared by mixing lactoferrin starting material, osteopontin starting material, conjugated linoleic acid starting material in the amounts and ratios shown in the examples below.
For each nutritional component example, the raw materials used are as follows, unless otherwise indicated.
Lactoferrin: U.S. Hilmar, lactoferrin content 88.3 wt%
Osteopontin: arla Foods Ingredients Group P/S, lacprodan OPN-10, OPN content 95.6% by weight
Conjugated linoleic acid: basf (china) limited company,TG 80, conjugated Linoleic Acid (CLA) content 82% by weight
In addition, in the following examples, unless otherwise indicated, when referring to the amounts and ratios of the ingredients of the nutritional components, the amounts and ratios are calculated as the active ingredients lactoferrin, osteopontin, conjugated linoleic acid, the amounts of conjugated linoleic acid have been converted to the amounts of conjugated linoleic acid.
Example 1
A nutritional composition comprising 16.67 parts Lactoferrin (LF), 3.33 parts Osteopontin (OPN), 8 parts Conjugated Linoleic Acid (CLA); 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 comprising 13.33 parts Lactoferrin (LF), 2.67 parts Osteopontin (OPN), 40 parts Conjugated Linoleic Acid (CLA); 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 comprising 6.67 parts Lactoferrin (LF), 1.33 parts Osteopontin (OPN), 400 parts Conjugated Linoleic Acid (CLA); 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 comprising 15 parts Lactoferrin (LF), 3 parts Osteopontin (OPN), 5 parts Conjugated Linoleic Acid (CLA); 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 comprising 50 parts of Lactoferrin (LF), 10 parts of Osteopontin (OPN), 9.8 parts of Conjugated Linoleic Acid (CLA); 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 comprising 10 parts of Lactoferrin (LF), 2 parts of Osteopontin (OPN), 148 parts of Conjugated Linoleic Acid (CLA); 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 comprising 50 parts of Lactoferrin (LF), 10 parts of Osteopontin (OPN), 164 parts of Conjugated Linoleic Acid (CLA); 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 comprising 125 parts of Lactoferrin (LF), 25 parts of Osteopontin (OPN), 125 parts of Conjugated Linoleic Acid (CLA); 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 comprising 50 parts of Lactoferrin (LF), 50 parts of Osteopontin (OPN), 50 parts of Conjugated Linoleic Acid (CLA); 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 comprising 60 parts of Lactoferrin (LF), 20 parts of Osteopontin (OPN), 98 parts of Conjugated Linoleic Acid (CLA); 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 comprising 7 parts of Lactoferrin (LF), 1 part of Osteopontin (OPN), 52 parts of Conjugated Linoleic Acid (CLA); 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 comprising 67 parts of Lactoferrin (LF), 13 parts of Osteopontin (OPN), 80 parts of Conjugated Linoleic Acid (CLA); 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 comprising 140 parts of Lactoferrin (LF), 20 parts of Osteopontin (OPN), 400 parts of Conjugated Linoleic Acid (CLA); 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 comprising 120 parts Lactoferrin (LF), 40 parts Osteopontin (OPN), 400 parts Conjugated Linoleic Acid (CLA); 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 comprising 83 parts of Lactoferrin (LF), 17 parts of Osteopontin (OPN), 2000 parts of Conjugated Linoleic Acid (CLA); 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 comprising 16.67 parts Lactoferrin (LF), 3.33 parts Osteopontin (OPN), the weight ratio of LF to OPN being 5:1.
Comparative example 2
A nutritional composition comprising 400 parts Conjugated Linoleic Acid (CLA).
Comparative example 3
A nutritional composition comprising 16 parts Lactoferrin (LF) and 40 parts linoleic acid.
Lactoferrin and osteopontin are important active ingredients in breast milk, and lactoferrin is one of main defensive molecules of the body, and besides helping to transport and transfer iron ions, it has various biological immune activities including broad-spectrum antibacterial, antiviral, antioxidant and immune-modulating activities, increasing the bioavailability of iron element. Many studies have shown that lactoferrin can affect the immune function of the body by activating innate and adaptive immune-related immune cells, maintaining the homeostasis of pro-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. There have been many studies on the effects of such unsaturated acids on cytokines and other inflammatory mediators, and on platelet activity and thrombosis. Both are currently widely added to infant formulas.
Experimental example of animals
Component immunization efficacy animal experiments: the components with different proportions of the osteopontin and the conjugated linoleic acid are experimentally researched, the influence on the immune function is guided by the health-care food inspection and evaluation technology, the function of enhancing the immunity of the components is evaluated, animal experiment verification is carried out to judge whether the components have the function of enhancing the immunity, then the components are constructed, and innovative support is provided for product development.
1 Materials and methods
1.1 Major reagents
The main reagents used in this test were: sheep Red Blood Cells (SRBC), normal saline, hank's solution (pH 7.2-7.4), complement (guinea pig serum), SA buffer, agarose, hb dilution kit (Nanjing institute of Biotechnology, 20190916), RPMI1640 medium (gibco, 1970736). Microinjectors (25 μl), glass plates, test tubes, slide racks, 200 mesh screens, 24-well cell culture plates, 96-well cell culture plates, timers, pipettes, slides, etc.
1.2 Major instrumentation
T1000 electronic balance (2014004), BS223S electronic balance (2008007), UV2600 ultraviolet visible spectrophotometer (2015003), constant temperature water bath (2004009), screw micrometer (96099).
1.3 Laboratory animals
Beijing Wanghua Fukang Biotechnology Co., ltd. [ license number: SCXK (Beijing) 2014-0004, and 264 female mice of SPF grade KM with 18-20 g are bred. Experimental animal use license number: SYXK (Beijing) 2017-0038. The maintenance feed was produced by the company of the company australia, beijing [ license number: SCXK (Beijing) 2014-0010 ].
1.4 Experimental grouping
After 168 KM mice were acclimatized for 7 days, they were randomly divided into 11 groups of 24: 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 blank control group, each animal was respectively gavaged with each sample dissolved in sterile water, the mice were gavaged with 10mL/kg.bw, the blank control group was gavaged with the same volume of sterile water 1 time a day for 30 days, and each dose group was given maintenance feed. Wherein, the high, medium and low doses of the lactoferrin and osteopontin combination 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 mice intake Meter for each group
1.5 Detection index
1.5.1 ConA-induced mouse spleen lymphocyte transformation assay (MTT method)
When T lymphocytes are stimulated by mitogens such as ConA, PHA and the like or specific antigens to generate the transformation of the parent cells, living cells, particularly proliferation cells, develop MTS through mitochondrial hydrolase, and the optical density value can reflect the proliferation condition of the cells. Data statistics are typically performed using analysis of variance. The optical density value of the ConA-added wells minus the optical density value of the ConA-not-added wells represents the proliferation capacity of lymphocytes.
1.5.2 Delayed Type Hypersensitivity (DTH) test (plantar thickening method)
Sheep blood was taken, washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 2% (v/v, formulated with physiological saline) of SRBC suspension (2000 r/min,10 min) 0.2mL, 4d after sensitization, and the thickness of the plantar portion of the left hind foot was measured. The measurement site was then subcutaneously injected with 20% (v/v, prepared with physiological saline) of SRBC suspension in an amount of 20. Mu.L, and the thickness of the plantar portion of the left hind foot was measured 24 hours after injection. The two measurements are three times of measurement at the same part, and an average value is obtained. The extent of DTH is expressed as the difference in plantar thickness of the foot before and after the challenge.
1.5.3 Determination of the number of antibody-producing cells
Sheep blood was taken and washed 3 times with physiological saline, and each mouse was intraperitoneally injected with 2% (v/v) SRBC suspension in 0.2mL with physiological saline. Mice after 5d immunization with SRBC were sacrificed for cervical dislocation, spleens were removed, and gently crushed to prepare cell suspensions. Centrifugation (1000 r/min) for 5min, washing 2 times with Hank's solution, and finally suspending the cells in 8.0mL of H's solution. After agarose is heated and dissolved, the agarose is mixed with an equal amount of double Hank's liquid, a small test tube is split into 0.5mL of each tube, 10% (v/v) SRBC suspension and 8 mu L of spleen cell suspension are added into the tube, the mixture is quickly and evenly mixed, poured onto a glass slide with a brushed agarose thin layer to be made into parallel slices, after agar is solidified, the glass slide is horizontally buckled on a slice rack, the glass slide is placed into a carbon dioxide incubator for incubation for 1h at 37 ℃, then complement (1:8) diluted by SA buffer is added into a groove of the glass slide rack, and after continuous incubation for 1.5h, the number of hemolysis plaques is counted. The number of antibody-producing cells is expressed as the number of plaques/whole spleen cells.
1.6 Statistical analysis
Statistical treatment was performed using SPSS17.0 statistical software and independent sample T-test was used. The obtained metering data are expressed by mean number +/-standard deviation, statistical analysis is carried out by adopting methods such as analysis of variance, and the P <0.05 is taken as a difference to have statistical significance.
2 Results
2.1 Effect of each subject on ConA-induced mouse spleen lymphocyte proliferation potency
TABLE 2 influence of sample on ConA-induced mouse spleen lymphocyte proliferation potencyn＝10)/>
As shown in table 2, none of the control groups 1, 2, 3 had significant differences in the ability of ConA to induce proliferation of spleen lymphocytes in 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 proliferation capacity of the mouse spleen lymphocytes induced by ConA (P < 0.001); compared with the control group, the experimental group and the control group can obviously improve the proliferation capacity of the mouse spleen lymphocytes induced by 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 the macrophages in the abdominal cavity of the mice, and the effect is superior to that of the single component and the combined action of the lactoferrin and the linoleic acid.
In addition, as can be seen from the above table, control group 1 and control group 2 increased the ConA-induced mouse spleen lymphocyte proliferation potency by 0.017 and 0.017, respectively, and experimental group 1 and experimental group 7 increased the ConA-induced mouse spleen lymphocyte proliferation potency by 0.073 and 0.096, respectively, relative to the control group, which are both much greater than the sum of the former two (0.017+0.017=0.034). Experiment 1 corresponds to the combination of control 1 and control 2 used in decrement, and experiment 7 corresponds to the combination of control 1 and control 2 used in halving the amount respectively. That is, experimental groups 1 and 7 used smaller amounts of components than control groups 1 and 2, but achieved better effects than simple superposition of control groups 1 and 2. This suggests that conjugated linoleic acid, osteopontin and lactoferrin synergistically improve the ConA-induced mouse spleen lymphocyte proliferation capacity.
2.2 Effect of each subject on sheep Red cell (SRBC) induced mouse DTH
TABLE 3 influence of sample on Sheep Red Blood Cell (SRBC) induced DTH in micen＝10)/>
As shown in table 3, the control groups 1,2, and 3 all significantly improved the thickening degree of the foot soles of the mice (P < 0.01) compared with the blank control group; compared with the blank control group, the experiments 1,2,3, 4,5, 6 and 7 can greatly improve the thickening degree of the foot soles of the mice (P < 0.001). Compared with the control group, the experimental group and the control group can obviously improve the thickening degree of the foot soles of the mice (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 mouse foot sole by 0.364mm and 0.297mm relative to the blank control group; experiment 7 increased the mouse plantar thickness by 0.767mm relative to the blank, which is greater than the sum of the two (0.364+0.297=0.661) mm. This suggests that there is a synergy between conjugated linoleic acid, osteopontin and lactoferrin in terms of mouse plantar thickness.
2.3 Effect of each subject on antibody-producing cell number (PFC)
TABLE 4 influence of sample on the number of antibody-producing cells (PFC)n＝10)/>
As shown in table 4, none of the control groups 1,2, and 3 significantly increased the number of hemolytic plaques in mice (P < 0.05) compared to the blank control group; compared with the blank control group, the experimental groups 1,2, 3, 4, 5, 6 and 7 can extremely and obviously improve the hemolysis plaque number (P < 0.01) of the mice. The experimental groups 1,2, 5, 6 and 7 can obviously improve the hemolysis plaque number (P < 0.05) of the mice compared with the control group.
From the experimental results, the proportion of lactoferrin, osteopontin and conjugated linoleic acid in the composition can obviously improve lymphocyte transformation function, has obvious difference on induced thickening of foot rubbing of normal mice, obviously improves the hemolytic plaque number of the mice, and can enhance the organism specific cell immunity function by improving the response capability of lymphocytes. The nutritional component has the effect of improving the immune function, and the immune regulation effect is obviously superior to that of a single component and the combined effect of lactoferrin and linoleic acid.
In addition, as can be seen from the above table, the control group 1 and the control group 2 respectively increased the number of hemolytic plaques by 16.15X10 3/whole spleen and 14.7X10 3/whole spleen relative to the blank control group, and the experimental group 1 and the experimental group 7 respectively increased the number of hemolytic plaques by 95.9X10 3/whole spleen and 88.14 X10 3/whole spleen relative to the blank control group, which are both far greater than the sum of the former two (16.15+14.7=30.85) ×10 3/whole spleen). This suggests that conjugated linoleic acid, osteopontin and lactoferrin synergistically increase the number of hemolytic plaques in mice.
Application examples
In the following application examples, "parts" are parts by weight, and% contents of components are% by weight.
In addition, in the following application examples, the following sources of raw materials are used unless otherwise indicated.
Natural conjugated linoleic acid-enriched full-fat milk powder (conjugated linoleic acid content 0.227%): heilongjiang Feihe milk Co.Ltd
Lactoferrin powder (lactoferrin 88.3%): U.S. Hilmar
Osteopontin concentrated whey protein powder (osteopontin 5.2%): danish Arla Foods Ingredients Group P/S
Desalted whey powder: french Euroserum (Red bird)
Galacto-oligosaccharides: bowling-bowl biological stock Co.Ltd
Mixing vegetable oil: jiaji grain oil (Nantong) Co., ltd
And (3) compounding vitamins: dissmann vitamins (Shanghai) Co., ltd
Compounding minerals: dissmann vitamins (Shanghai) Co., ltd
Full-fat milk powder: heilongjiang Feihe milk Co.Ltd
Osteopontin powder (osteopontin 95.6%): danish Arla Foods Ingredients Group P/S, lacprodan OPN-10
Solid corn syrup: bowling-bowl biological stock Co.Ltd
Fructo-oligosaccharides: bowling-bowl biological stock Co.Ltd
Conjugated linoleate (conjugated linoleate content 82%): basf (china) limited company,TG 80
Skim milk powder: ireland Kerry
Isomaltooligosaccharides: bowling-bowl biological stock Co.Ltd
Milk (conjugated linoleic acid 0.025%) rich in conjugated linoleic acid: monoglycerol fatty acid ester of Heilongjiang Feihe milk Co., ltd.): danish Ke (China Co., ltd.)
Application example 1
An infant formula containing conjugated linoleic acid and osteopontin, each 1000 parts of infant formula being prepared from the following components in parts by weight:
The milk powder of the invention comprises the following raw materials: 220 parts of natural full-fat milk powder rich in conjugated linoleic acid (the content of conjugated linoleic acid in each part is 0.227%), 1.7 parts of lactoferrin powder (each part contains 88.3% of lactoferrin), 5.8 parts of osteopontin concentrated whey protein powder (each part contains 5.2% of intermediate osteopontin), 350 parts of desalted whey powder, 142.5 parts of lactose, 85 parts of galactooligosaccharide, 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. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.05%, the Lactoferrin (LF) is 0.15%, the Osteopontin (OPN) is 0.03%, 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 prepared milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and each 1000 parts of prepared milk powder is prepared from the following components in parts by weight:
The milk powder of the invention comprises the following raw materials: 750 parts of whole milk powder, 9.4 parts of lactoferrin powder (each part contains 88.3% of lactoferrin), 1.78 parts of osteopontin powder (each part contains 95.6% of intermediate osteopontin), 195 parts of solid corn syrup, 34.94 parts of fructo-oligosaccharide, 4.88 parts of conjugated linoleic acid ester (each part contains 82% of conjugated linoleic acid), 3 parts of compound vitamin and 1 part of compound mineral. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.4%, the Lactoferrin (LF) is 0.83%, and the Osteopontin (OPN) is 0.17%, 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
Infant formula milk powder containing conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight per 1000 parts of infant formula milk powder:
The milk powder of the invention comprises the following raw materials: 433 parts of natural full-fat milk powder rich in conjugated linoleic acid (the content of conjugated linoleic acid in each part is 0.227%), 5.66 parts of lactoferrin powder (each part contains 88.3% of lactoferrin), 19.24 parts of osteopontin concentrated whey protein powder (each part contains 5.2% of intermediate osteopontin), 350 parts of desalted whey powder, 48.1 parts of lactose, 60 parts of galactooligosaccharide, 75 parts of mixed vegetable oil, 5 parts of calcium citrate, 3 parts of compound vitamin and 1 part of compound mineral. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.098%, the Lactoferrin (LF) is 0.5%, and the Osteopontin (OPN) is 0.1%, 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 prepared milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and each 1000 parts of prepared milk powder is prepared from the following components in parts by weight:
the milk powder of the invention comprises the following raw materials: 750 parts of whole milk powder, 1.13 parts of lactoferrin powder (each part contains 88.3% of lactoferrin), 0.21 part of osteopontin powder (each part contains 95.6% of medium osteopontin), 195 parts of solid corn syrup, 31.66 parts of fructo-oligosaccharide, 18 parts of conjugated linoleate (each part contains 82% of conjugated linoleic acid), 3 parts of compound vitamin and 1 part of compound mineral. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 1.48%, the Lactoferrin (LF) is 0.1%, and the Osteopontin (OPN) is 0.02%, 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 prepared milk powder containing conjugated linoleic acid and osteopontin is suitable for middle-aged and elderly people, and each 1000 parts of prepared milk powder is prepared from the following components in parts by weight:
The milk powder of the invention comprises the following raw materials: 750 parts of whole milk powder, 0.37 part of lactoferrin powder (88.3% of medium lactoferrin per part), 1.35 parts of osteopontin concentrated whey protein powder (5.2% of medium osteopontin per part), 184 parts of solid corn syrup, 35.88 parts of fructo-oligosaccharide, 24.4 parts of conjugated linoleic acid ester (82% of conjugated linoleic acid per part), 3 parts of compound vitamin and 1 part of compound mineral; the raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 2%, the Lactoferrin (LF) is 0.033%, and the Osteopontin (OPN) is 0.007%, 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 prepared milk powder containing conjugated linoleic acid and osteopontin is suitable for pregnant women, and each 1000 parts of prepared milk powder is prepared from the following components in parts by weight:
The milk powder of the invention comprises the following raw materials: 336 parts of whole milk powder, 5.66 parts of lactoferrin powder (88.3% of medium lactoferrin per part), 1.05 parts of osteopontin powder (95.6% of medium osteopontin per 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 linoleic acid ester (82% of conjugated linoleic acid per part), 2 parts of compound vitamin and 1 part of compound mineral. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 1.64%, the Lactoferrin (LF) is 0.5%, the Osteopontin (OPN) is 0.1%, 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 conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight per 1000 parts of modified milk:
The prepared milk is rich in 960 parts of conjugated linoleic acid raw milk (the content of conjugated linoleic acid in each part is 0.025%), 15 parts of conjugated linoleic acid ester (the content of conjugated linoleic acid in each part is 82%), 14.2 parts of lactoferrin powder (88.3% of lactoferrin in each part), 2.62 parts of osteopontin powder (95.6% of osteopontin in each part), 7.68 parts of fructo-oligosaccharide and 0.5 part of diglycerol fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding aseptic lactoferrin on line, and aseptic packaging to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 1.25%, the Lactoferrin (LF) is 1.25%, and the Osteopontin (OPN) is 0.25%, 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 conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight per 1000 parts of modified milk:
the prepared milk is 950 parts of raw milk rich in conjugated linoleic acid (the content of conjugated linoleic acid in each part is 0.025%), 24.4 parts of conjugated linoleic acid ester (the content of conjugated linoleic acid in each part is 82%), 7.59 parts of lactoferrin powder (88.3% of lactoferrin in each part), 1.36 parts of concentrated whey protein powder rich in osteopontin (95.6% of osteopontin in each part), 16.15 parts of fructo-oligosaccharide and 0.5 part of mono-diglycerol fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding aseptic lactoferrin on line, and aseptic packaging to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 2%, the Lactoferrin (LF) is 0.67%, the Osteopontin (OPN) is 0.13%, 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
An infant formula containing conjugated linoleic acid and osteopontin, each 1000 parts of infant formula being prepared from the following components in parts by weight:
The milk powder of the invention comprises the following raw materials: 220 parts of natural full-fat milk powder rich in conjugated linoleic acid (the content of conjugated linoleic acid in each part is 0.227%), 0.57 part of lactoferrin powder (each part contains 88.3% of lactoferrin), 9.62 parts of osteopontin concentrated whey protein powder (each part contains 5.2% of intermediate osteopontin), 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. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.05%, the Lactoferrin (LF) is 0.05%, the Osteopontin (OPN) is 0.05%, 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
Infant formula milk powder containing conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight per 1000 parts of infant formula milk powder:
The milk powder of the invention comprises 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 powder (each part contains lactoferrin 88.3%), 3.85 parts of osteopontin-rich concentrated whey protein powder (each part contains osteopontin 5.2%), 350 parts of desalted whey powder, 60 parts of lactose, 68.47 parts of galactooligosaccharide, 75 parts of mixed vegetable oil, 5 parts of calcium citrate, 3 parts of compound vitamin and 1 part of compound mineral. The raw materials are uniformly mixed, then pasteurized, homogenized, evaporated, concentrated and spray dried to obtain a powdery semi-finished product, then lactoferrin is mixed, and the uniformly mixed milk powder is filled with nitrogen and packaged to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.098%, the Lactoferrin (LF) is 0.06%, and the Osteopontin (OPN) is 0.02%, 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 conjugated linoleic acid and osteopontin is prepared from the following components in parts by weight per 1000 parts of modified milk:
the prepared milk is 975 parts of raw milk rich in conjugated linoleic acid (the content of conjugated linoleic acid in each part is 0.025%), 6 parts of conjugated linoleic acid ester (the content of conjugated linoleic acid in each part is 82%), 0.79 part of lactoferrin powder (88.3% in each part), 1.92 parts of concentrated whey protein powder rich in osteopontin (5.2% in each part), 15.79 parts of fructo-oligosaccharide and 0.5 part of mono-diglyceride fatty acid ester. Mixing the above materials, homogenizing, UHT sterilizing, homogenizing, adding aseptic lactoferrin on line, and aseptic packaging to obtain the final product. The conjugated linoleic acid Content (CLA) in the product is 0.52%, the Lactoferrin (LF) is 0.07%, and the Osteopontin (OPN) is 0.01%, 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 invention has been described with respect to the above embodiments, it should be noted that modifications can be made by those skilled in the art without departing from the inventive concept, and these are all within the scope of the invention.

Claims (40)

1. Use of a nutritional component consisting of conjugated linoleic acid and/or conjugated linoleate, lactoferrin and osteopontin for the preparation of a food product for enhancing immunity; the weight ratio of lactoferrin to osteopontin is 3:1 to 7:1; the weight ratio of the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid ester to the sum of the amounts of lactoferrin and osteopontin is 0.4:1 to 50:1.
2. Use according to claim 1, characterized in that the weight ratio of lactoferrin to osteopontin is 3:1 to 5:1.
3. Use according to claim 1, characterized in that the weight ratio of the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid ester to the sum of the amounts of lactoferrin and osteopontin is 3:1 to 40:1.
4. Use according to claim 1, characterized in that the weight ratio of the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid ester to the sum of the amounts of lactoferrin and osteopontin is between 5:1 and 30:1.
5. Use according to claim 1, characterized in that the weight ratio of the sum of the amounts of conjugated linoleic acid and conjugated linoleic acid ester to the sum of the amounts of lactoferrin and osteopontin is between 10:1 and 20:1.
6. Use according to claim 1, characterized in that conjugated linoleic acid and/or conjugated linoleate is provided in the form: is rich in conjugated linoleic acid and/or conjugated linoleate.
7. Use according to claim 1, characterized in that conjugated linoleic acid and/or conjugated linoleate is provided in the form: one or more of conjugated linoleic acid-rich whole milk powder, conjugated linoleic acid ester and conjugated linoleic acid-rich raw milk.
8. Use according to claim 1, characterized in that conjugated linoleic acid and/or conjugated linoleate is provided in the form: full-fat milk powder rich in conjugated linoleic acid and/or conjugated linoleic acid ester.
9. Use according to claim 1, characterized in that lactoferrin is provided in the form: is rich in lactoferrin.
10. Use according to claim 1, characterized in that lactoferrin is provided in the form: is rich in lactoferrin concentrated whey protein powder and/or lactoferrin powder.
11. Use according to claim 1, characterized in that lactoferrin is provided in the form: lactoferrin powder.
12. Use according to claim 1, characterized in that osteopontin is provided in the form: is rich in osteopontin.
13. Use according to claim 1, characterized in that osteopontin is provided in the form: is rich in osteopontin concentrated whey protein powder and/or osteopontin powder.
14. Use according to claim 1, characterized in that osteopontin is provided in the form: contains rich osteopontin concentrated whey protein powder.
15. The use according to any one of claims 1 to 14, characterized in that the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleate in the food product is 0.03% -5%; and/or the weight content of lactoferrin in the food is 0.02% -1.5%; and/or the weight content of the osteopontin in the food is 0.005% -0.3%.
16. The use according to claim 15, wherein the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food is 0.05% -3%.
17. The use according to claim 15, wherein the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food is 0.1% -2.5%.
18. The use according to claim 15, wherein the sum of the weight content of conjugated linoleic acid and the weight content of conjugated linoleic acid corresponding to conjugated linoleic acid ester in the food is 0.4% -2%.
19. The use according to claim 15, wherein the food product has a lactoferrin content of 0.03-1.25% by weight.
20. The use according to claim 15, wherein the food product has a lactoferrin content of 0.03-1% by weight.
21. The use according to claim 15, wherein the weight content of lactoferrin in the food product is 0.033% -0.83%.
22. The use of claim 15, wherein the food product has a osteopontin content of 0.007% -0.25% by weight.
23. The use of claim 15, wherein the food product has a osteopontin content of 0.007% -0.2% by weight.
24. The use of claim 15, wherein the food product has a osteopontin content of 0.007% -0.17% by weight.
25. The use according to claim 1, wherein the food product is a dairy product.
26. The use according to claim 1, wherein the food product is a fermented flavour food product.
27. The use according to claim 1, wherein the food product is a beverage.
28. The use according to claim 1, wherein the food product is chocolate.
29. The use according to claim 1, wherein the food product is a candy.
30. The use according to claim 1, wherein the food product is a baked good.
31. The use according to claim 1, wherein the food product is a juice food product.
32. The use according to claim 1, wherein the food product is an infant formula.
33. Use according to claim 1, characterized in that the food is a maternal formula.
34. The use according to claim 1, wherein the food is a middle aged and elderly people formula.
35. The use according to claim 1, characterized in that the food product is raw cheese.
36. The use according to claim 1, characterized in that the food product is a processed cheese.
37. The use according to claim 1, wherein the food product is a milk beverage.
38. The use according to claim 1, wherein the food product is a solid dairy product.
39. The use according to claim 1, wherein the food product is a solid beverage.
40. Use according to claim 1, wherein the food product is ice cream.
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