CN113841817A - A beneficial food for preventing cell aging and promoting cell metabolism - Google Patents
A beneficial food for preventing cell aging and promoting cell metabolism Download PDFInfo
- Publication number
- CN113841817A CN113841817A CN202111045996.4A CN202111045996A CN113841817A CN 113841817 A CN113841817 A CN 113841817A CN 202111045996 A CN202111045996 A CN 202111045996A CN 113841817 A CN113841817 A CN 113841817A
- Authority
- CN
- China
- Prior art keywords
- parts
- oligosaccharide
- bifidobacterium
- lactobacillus
- fructo
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000019522 cellular metabolic process Effects 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 20
- 230000001737 promoting effect Effects 0.000 title claims abstract description 20
- 230000032677 cell aging Effects 0.000 title claims abstract description 19
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 75
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 52
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 52
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 52
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 52
- -1 lactulose oligosaccharide Chemical class 0.000 claims abstract description 41
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 29
- 102000008186 Collagen Human genes 0.000 claims abstract description 26
- 108010035532 Collagen Proteins 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 26
- 235000015197 apple juice Nutrition 0.000 claims abstract description 26
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 26
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 26
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 26
- 229920001436 collagen Polymers 0.000 claims abstract description 26
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 26
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 26
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 26
- 239000012138 yeast extract Substances 0.000 claims abstract description 26
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 19
- 229960000511 lactulose Drugs 0.000 claims abstract description 19
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 50
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 25
- 241000186012 Bifidobacterium breve Species 0.000 claims description 25
- 241001608472 Bifidobacterium longum Species 0.000 claims description 25
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 25
- 229920001202 Inulin Polymers 0.000 claims description 25
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 25
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 25
- 244000199866 Lactobacillus casei Species 0.000 claims description 25
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 25
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 25
- 229920001100 Polydextrose Polymers 0.000 claims description 25
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 25
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 25
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 25
- 229940029339 inulin Drugs 0.000 claims description 25
- 239000000832 lactitol Substances 0.000 claims description 25
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 25
- 229960003451 lactitol Drugs 0.000 claims description 25
- 235000010448 lactitol Nutrition 0.000 claims description 25
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 25
- 229940017800 lactobacillus casei Drugs 0.000 claims description 25
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 25
- 229940035035 polydextrose Drugs 0.000 claims description 25
- 239000001259 polydextrose Substances 0.000 claims description 25
- 235000013856 polydextrose Nutrition 0.000 claims description 25
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 23
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 20
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 20
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 8
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 7
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 7
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 claims description 2
- 229920000742 Cotton Polymers 0.000 abstract description 3
- 239000001257 hydrogen Substances 0.000 description 6
- 229910052739 hydrogen Inorganic materials 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 150000002431 hydrogen Chemical class 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 1
- 230000002407 ATP formation Effects 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of beneficial foods for promoting cell metabolism, in particular to a beneficial food capable of preventing cell aging and promoting cell metabolism, which comprises the following substances in parts by weight: 220 parts of 160-one milk powder, 12-18 parts of fructo-oligosaccharide, 4-12 parts of collagen, 6-15 parts of stachyose, 3-8 parts of concentrated apple juice, 4-8 parts of yeast extract, 3-9 parts of lycium ruthenicum juice, 2-8 parts of isomaltose, 4-12 parts of galacto-oligosaccharide, 6-15 parts of fructo-oligosaccharide, 3-8 parts of lactulose oligosaccharide, 2-6 parts of soybean oligosaccharide, 3-9 parts of xylo-oligosaccharide, 2-8 parts of stachyose, 2-7 parts of cotton seed oligosaccharide and 3-11 parts of arabinose. Improving the physique and being suitable for popularization and use.
Description
Technical Field
The invention relates to the technical field of beneficial foods for promoting cell metabolism, in particular to a beneficial food capable of preventing cell aging and promoting cell metabolism.
Background
The active free radicals are the root cause of human body aging and the generation and deterioration of various chronic diseases, and the hydrogen molecules can selectively eliminate toxic oxygen free radicals in the human body, thereby playing the roles of health care and adjuvant therapy of the chronic diseases. Hydrogen molecules are the smallest molecule known in nature and are considered by the scientific community to be an inert gas without biological effects. The hydrogen can permeate into human body quickly through skin, can easily penetrate through biological membrane to exert its oxidation resistance, and hydrogen ions can improve ATP production of human body cells while purifying hydroxyl free radicals in human body. The hydrogen molecule permeates into the affected part through the skin, and can improve the activity of cells by purifying the hydroxyl free radicals at the affected part, thereby achieving the purposes of diminishing inflammation and easing pain. At present, foods capable of preventing cell aging and promoting cell metabolism are lacking in the market, so that a beneficial food capable of preventing cell aging and promoting cell metabolism is provided.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a beneficial food capable of preventing cell aging and promoting cell metabolism.
A beneficial food for preventing cell aging and promoting cell metabolism comprises the following components in parts by weight: 220 parts of 160-one milk powder, 12-18 parts of fructo-oligosaccharide, 4-12 parts of collagen, 6-15 parts of stachyose, 3-8 parts of concentrated apple juice, 4-8 parts of yeast extract, 3-9 parts of lycium ruthenicum juice, 2-8 parts of isomaltose hypgather, 4-12 parts of galacto-oligosaccharide, 6-15 parts of fructo-oligosaccharide, 3-8 parts of lactulose hypgather, 2-6 parts of soybean oligosaccharide, 3-9 parts of xylo-oligosaccharide, 2-8 parts of stachyose, 2-7 parts of raffinose oligosaccharide, 3-11 parts of arabinose, 4-12 parts of polydextrose, 3-8 parts of lactitol, 12-18 parts of inulin, 0.3-0.8 part of lactobacillus reuteri, 0.1-0.5 part of bifidobacterium infantis, 0.2-0.6 part of bifidobacterium longum, 0.1-0.5 part of bifidobacterium breve, 0.3-0.6 part of lactobacillus casei, 0.1-0.3 part of bifidobacterium lactis, 0.2-0.4 part of bifidobacterium adolescentis, 0.1-0.4 part of lactobacillus rhamnosus and 0.3-0.8 part of lactobacillus acidophilus.
Preferably, the composition consists of the following substances in parts by weight: 210 parts of 170-containing milk powder, 14-16 parts of fructo-oligosaccharide, 6-10 parts of collagen, 7-14 parts of stachyose, 4-7 parts of concentrated apple juice, 5-7 parts of yeast extract, 4-8 parts of lycium ruthenicum juice, 3-7 parts of isomaltose, 6-10 parts of galacto-oligosaccharide, 8-12 parts of fructo-oligosaccharide, 4-6 parts of lactulose oligosaccharide, 3-5 parts of soybean oligosaccharide, 4-8 parts of xylo-oligosaccharide, 3-7 parts of stachyose, 3-6 parts of raffinose oligosaccharide, 4-9 parts of arabinose, 6-10 parts of polydextrose, 4-7 parts of lactitol, 14-16 parts of inulin, 0.4-0.7 part of lactobacillus reuteri, 0.2-0.4 part of bifidobacterium infantis, 0.3-0.5 part of bifidobacterium longum, 0.2-0.4 part of bifidobacterium breve, 0.4-0.55 part of lactobacillus casei, 0.15-0.25 part of bifidobacterium lactis, 0.25-0.35 part of bifidobacterium adolescentis, 0.2-0.35 part of lactobacillus rhamnosus and 0.4-0.7 part of lactobacillus acidophilus.
Preferably, the composition consists of the following substances in parts by weight: 190 parts of water, 15 parts of fructo-oligosaccharide, 8 parts of collagen, 12 parts of stachyose, 6 parts of concentrated apple juice, 6 parts of yeast extract, 6 parts of black wolfberry juice, 5 parts of isomaltose, 8 parts of galacto-oligosaccharide, 10 parts of fructo-oligosaccharide, 5 parts of lacto-oligosaccharide, 4 parts of soybean oligosaccharide, 6 parts of xylo-oligosaccharide, 5 parts of stachyose, 5 parts of raffinose oligosaccharide, 6 parts of arabinose, 8 parts of polydextrose, 5 parts of lactitol, 15 parts of inulin, 0.6 part of lactobacillus reuteri, 0.3 part of bifidobacterium infantis, 0.4 part of bifidobacterium longum, 0.3 part of bifidobacterium breve, 0.5 part of lactobacillus casei, 0.2 part of lactobacillus lactis, 0.3 part of bifidobacterium adolescentis, 0.25 part of lactobacillus rhamnosus and 0.6 part of lactobacillus acidophilus.
Preferably, the preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
Preferably, in the using process, the component A and the component B are mixed firstly, and the mixture is taken after standing for 3-6min at normal temperature.
The invention has the beneficial effects that: the food provided by the invention takes natural animal and plant components as main raw materials, is matched with a proper amount of probiotics, is safe and non-toxic, has elegant fruit fragrance and good taste, can help intestinal tract fermentation to produce hydrogen, prevent cell aging and promote cell metabolism, can effectively remove malignant free radicals in human bodies by the produced hydrogen, improves physique, and is suitable for popularization and use.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
In example 1, a beneficial food for preventing cell aging and promoting cell metabolism comprises the following components in parts by weight: 160 parts of water, 12 parts of fructo-oligosaccharide, 4 parts of collagen, 6 parts of stachyose, 3 parts of concentrated apple juice, 4 parts of yeast extract, 3 parts of black wolfberry juice, 2 parts of isomaltose, 4 parts of galacto-oligosaccharide, 6 parts of fructo-oligosaccharide, 3 parts of lacto-oligosaccharide, 2 parts of soybean oligosaccharide, 3 parts of xylo-oligosaccharide, 2 parts of stachyose, 2 parts of raffinose oligosaccharide, 3 parts of arabinose, 4 parts of polydextrose, 3 parts of lactitol, 12 parts of inulin, 0.3 part of lactobacillus reuteri, 0.1 part of bifidobacterium infantis, 0.2 part of bifidobacterium longum, 0.1 part of bifidobacterium breve, 0.3 part of lactobacillus casei, 0.1 part of lactobacillus lactis, 0.2 part of bifidobacterium adolescentis, 0.1 part of lactobacillus rhamnosus and 0.3 part of lactobacillus acidophilus.
The preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
In the using process, the component A and the component B are mixed and stand for 3min at normal temperature before being taken.
In example 2, a beneficial food for preventing cell aging and promoting cell metabolism comprises the following components in parts by weight: 220 parts of water, 18 parts of fructo-oligosaccharide, 12 parts of collagen, 15 parts of stachyose, 8 parts of concentrated apple juice, 8 parts of yeast extract, 9 parts of black wolfberry juice, 8 parts of isomaltose, 12 parts of galacto-oligosaccharide, 15 parts of fructo-oligosaccharide, 8 parts of lacto-oligosaccharide, 6 parts of soybean oligosaccharide, 9 parts of xylo-oligosaccharide, 8 parts of stachyose, 7 parts of cotton oligosaccharide, 11 parts of arabinose, 12 parts of polydextrose, 8 parts of lactitol, 18 parts of inulin, 0.3-0.8 part of lactobacillus reuteri, 0.5 part of bifidobacterium infantis, 0.6 part of bifidobacterium longum, 0.5 part of bifidobacterium breve, 0.6 part of lactobacillus casei, 0.3 part of bifidobacterium lactis, 0.4 part of bifidobacterium adolescentis, 0.4 part of lactobacillus rhamnosus and 0.8 part of lactobacillus acidophilus.
The preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
In the using process, the component A and the component B are mixed and stand for 6min at normal temperature before being taken.
In example 3, a beneficial food for preventing cell aging and promoting cell metabolism comprises the following components in parts by weight: 170 parts of water, 14 parts of fructo-oligosaccharide, 6-10 parts of collagen, 7 parts of stachyose, 4 parts of concentrated apple juice, 5 parts of yeast extract, 4 parts of black wolfberry juice, 3 parts of isomaltose, 6 parts of galacto-oligosaccharide, 8 parts of fructo-oligosaccharide, 4 parts of lactulose-oligosaccharide, 3 parts of soybean oligosaccharide, 4 parts of xylo-oligosaccharide, 3 parts of stachyose, 3 parts of cotton oligosaccharide, 4 parts of arabinose, 6 parts of polydextrose, 4 parts of lactitol, 14 parts of inulin, 0.4 part of lactobacillus reuteri, 0.2 part of bifidobacterium infantis, 0.3 part of bifidobacterium longum, 0.2 part of bifidobacterium breve, 0.4 part of lactobacillus casei, 0.15 part of bifidobacterium lactis, 0.25 part of bifidobacterium adolescentis, 0.2 part of lactobacillus rhamnosus and 0.4 part of lactobacillus acidophilus.
The preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
In application, the component A and the component B are mixed, and the mixture is allowed to stand at normal temperature for 3-6min before administration.
Example 4 a beneficial food for preventing cellular aging and promoting cellular metabolism, comprising the following components in parts by weight: 210 parts of water, 16 parts of fructo-oligosaccharide, 10 parts of collagen, 14 parts of stachyose, 7 parts of concentrated apple juice, 7 parts of yeast extract, 8 parts of black wolfberry juice, 7 parts of isomaltose, 10 parts of galacto-oligosaccharide, 12 parts of fructo-oligosaccharide, 6 parts of lactosucrose, 5 parts of soybean oligosaccharide, 8 parts of xylo-oligosaccharide, 7 parts of stachyose, 6 parts of raffinose oligosaccharide, 9 parts of arabinose, 10 parts of polydextrose, 7 parts of lactitol, 16 parts of inulin, 0.7 part of lactobacillus reuteri, 0.4 part of bifidobacterium infantis, 0.5 part of bifidobacterium longum, 0.4 part of bifidobacterium breve, 0.55 part of lactobacillus casei, 0.25 part of lactobacillus lactis, 0.35 part of bifidobacterium adolescentis, 0.35 part of lactobacillus rhamnosus and 0.7 part of lactobacillus acidophilus.
The preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
In application, the component A and the component B are mixed, and the mixture is allowed to stand at normal temperature for 3-6min before administration.
Example 5 a beneficial food for preventing cellular aging and promoting cellular metabolism, consisting of the following materials in parts by weight: 190 parts of water, 15 parts of fructo-oligosaccharide, 8 parts of collagen, 12 parts of stachyose, 6 parts of concentrated apple juice, 6 parts of yeast extract, 6 parts of black wolfberry juice, 5 parts of isomaltose, 8 parts of galacto-oligosaccharide, 10 parts of fructo-oligosaccharide, 5 parts of lacto-oligosaccharide, 4 parts of soybean oligosaccharide, 6 parts of xylo-oligosaccharide, 5 parts of stachyose, 5 parts of raffinose oligosaccharide, 6 parts of arabinose, 8 parts of polydextrose, 5 parts of lactitol, 15 parts of inulin, 0.6 part of lactobacillus reuteri, 0.3 part of bifidobacterium infantis, 0.4 part of bifidobacterium longum, 0.3 part of bifidobacterium breve, 0.5 part of lactobacillus casei, 0.2 part of lactobacillus lactis, 0.3 part of bifidobacterium adolescentis, 0.25 part of lactobacillus rhamnosus and 0.6 part of lactobacillus acidophilus.
The preparation method comprises the following steps:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
In application, the component A and the component B are mixed, and the mixture is allowed to stand at normal temperature for 3-6min before administration.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A beneficial food capable of preventing cell aging and promoting cell metabolism is characterized by comprising the following substances in parts by weight: 220 parts of 160-one milk powder, 12-18 parts of fructo-oligosaccharide, 4-12 parts of collagen, 6-15 parts of stachyose, 3-8 parts of concentrated apple juice, 4-8 parts of yeast extract, 3-9 parts of lycium ruthenicum juice, 2-8 parts of isomaltose hypgather, 4-12 parts of galacto-oligosaccharide, 6-15 parts of fructo-oligosaccharide, 3-8 parts of lactulose hypgather, 2-6 parts of soybean oligosaccharide, 3-9 parts of xylo-oligosaccharide, 2-8 parts of stachyose, 2-7 parts of raffinose oligosaccharide, 3-11 parts of arabinose, 4-12 parts of polydextrose, 3-8 parts of lactitol, 12-18 parts of inulin, 0.3-0.8 part of lactobacillus reuteri, 0.1-0.5 part of bifidobacterium infantis, 0.2-0.6 part of bifidobacterium longum, 0.1-0.5 part of bifidobacterium breve, 0.3-0.6 part of lactobacillus casei, 0.1-0.3 part of bifidobacterium lactis, 0.2-0.4 part of bifidobacterium adolescentis, 0.1-0.4 part of lactobacillus rhamnosus and 0.3-0.8 part of lactobacillus acidophilus.
2. The beneficial food for preventing cell aging and promoting cell metabolism as claimed in claim 1, which is prepared from the following materials in parts by weight: 210 parts of 170-containing milk powder, 14-16 parts of fructo-oligosaccharide, 6-10 parts of collagen, 7-14 parts of stachyose, 4-7 parts of concentrated apple juice, 5-7 parts of yeast extract, 4-8 parts of lycium ruthenicum juice, 3-7 parts of isomaltose, 6-10 parts of galacto-oligosaccharide, 8-12 parts of fructo-oligosaccharide, 4-6 parts of lactulose oligosaccharide, 3-5 parts of soybean oligosaccharide, 4-8 parts of xylo-oligosaccharide, 3-7 parts of stachyose, 3-6 parts of raffinose oligosaccharide, 4-9 parts of arabinose, 6-10 parts of polydextrose, 4-7 parts of lactitol, 14-16 parts of inulin, 0.4-0.7 part of lactobacillus reuteri, 0.2-0.4 part of bifidobacterium infantis, 0.3-0.5 part of bifidobacterium longum, 0.2-0.4 part of bifidobacterium breve, 0.4-0.55 part of lactobacillus casei, 0.15-0.25 part of bifidobacterium lactis, 0.25-0.35 part of bifidobacterium adolescentis, 0.2-0.35 part of lactobacillus rhamnosus and 0.4-0.7 part of lactobacillus acidophilus.
3. The beneficial food for preventing cell aging and promoting cell metabolism as claimed in claim 1, which is prepared from the following materials in parts by weight: 190 parts of water, 15 parts of fructo-oligosaccharide, 8 parts of collagen, 12 parts of stachyose, 6 parts of concentrated apple juice, 6 parts of yeast extract, 6 parts of black wolfberry juice, 5 parts of isomaltose, 8 parts of galacto-oligosaccharide, 10 parts of fructo-oligosaccharide, 5 parts of lacto-oligosaccharide, 4 parts of soybean oligosaccharide, 6 parts of xylo-oligosaccharide, 5 parts of stachyose, 5 parts of raffinose oligosaccharide, 6 parts of arabinose, 8 parts of polydextrose, 5 parts of lactitol, 15 parts of inulin, 0.6 part of lactobacillus reuteri, 0.3 part of bifidobacterium infantis, 0.4 part of bifidobacterium longum, 0.3 part of bifidobacterium breve, 0.5 part of lactobacillus casei, 0.2 part of lactobacillus lactis, 0.3 part of bifidobacterium adolescentis, 0.25 part of lactobacillus rhamnosus and 0.6 part of lactobacillus acidophilus.
4. The beneficial food for preventing cell aging and promoting cell metabolism as claimed in claim 1, which is prepared by the steps of:
s1, weighing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol, inulin, lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnosus and lactobacillus acidophilus for later use;
s2, mixing water, fructo-oligosaccharide, collagen, stachyose, concentrated apple juice, yeast extract, lycium ruthenicum juice, isomaltose hypgather, galacto-oligosaccharide, fructo-oligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, stachyose, raffinose oligosaccharide, arabinose, polydextrose, lactitol and inulin under nitrogen atmosphere, recording as component A, mixing lactobacillus reuteri, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, lactobacillus casei, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus rhamnose and lactobacillus acidophilus at low temperature, and recording as component B;
and S3, packaging the component A and the component B separately.
5. The beneficial food for preventing cell aging and promoting cell metabolism as claimed in claim 4, wherein the composition A and the composition B are mixed and allowed to stand at room temperature for 3-6min before administration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111045996.4A CN113841817A (en) | 2021-09-07 | 2021-09-07 | A beneficial food for preventing cell aging and promoting cell metabolism |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111045996.4A CN113841817A (en) | 2021-09-07 | 2021-09-07 | A beneficial food for preventing cell aging and promoting cell metabolism |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113841817A true CN113841817A (en) | 2021-12-28 |
Family
ID=78973264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111045996.4A Pending CN113841817A (en) | 2021-09-07 | 2021-09-07 | A beneficial food for preventing cell aging and promoting cell metabolism |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113841817A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2825419A1 (en) * | 2012-05-07 | 2013-11-07 | Nestec S.A. | Puree compositions having specific carbohydrate ratios and methods for using same |
| CN109043548A (en) * | 2018-08-21 | 2018-12-21 | 广州能靓生物技术有限公司 | A kind of composition, beautifying face and moistering lotion, the product of anti-aging and application |
| CN111840357A (en) * | 2020-07-30 | 2020-10-30 | 任伦 | Composite micro-ecological regulator mainly containing stachyose |
| CN112516265A (en) * | 2020-12-16 | 2021-03-19 | 青岛颐圣康和生物制药有限公司 | Probiotic Chinese herbal medicine compound composition for relaxing bowels and application thereof |
| CN113073066A (en) * | 2021-04-16 | 2021-07-06 | 北京华元生物技术研究院 | Lactobacillus reuteri and application, composition, medicine and food thereof |
-
2021
- 2021-09-07 CN CN202111045996.4A patent/CN113841817A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2825419A1 (en) * | 2012-05-07 | 2013-11-07 | Nestec S.A. | Puree compositions having specific carbohydrate ratios and methods for using same |
| CN109043548A (en) * | 2018-08-21 | 2018-12-21 | 广州能靓生物技术有限公司 | A kind of composition, beautifying face and moistering lotion, the product of anti-aging and application |
| CN111840357A (en) * | 2020-07-30 | 2020-10-30 | 任伦 | Composite micro-ecological regulator mainly containing stachyose |
| CN112516265A (en) * | 2020-12-16 | 2021-03-19 | 青岛颐圣康和生物制药有限公司 | Probiotic Chinese herbal medicine compound composition for relaxing bowels and application thereof |
| CN113073066A (en) * | 2021-04-16 | 2021-07-06 | 北京华元生物技术研究院 | Lactobacillus reuteri and application, composition, medicine and food thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103109930A (en) | Fruity probiotic yogurt slice containing antifreeze sericin peptide and method for preparing same | |
| CN105146614A (en) | Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage | |
| CN105018408B (en) | It is a kind of to add the method that rutin promotes growth of probiotics in the medium | |
| CN113017092B (en) | Fermentation type small molecule peptide mixed solution for regulating blood sugar and preparation method and application thereof | |
| CN113925923B (en) | Anti-acne and whitening compound probiotic composition and preparation method thereof | |
| CN110447799A (en) | A kind of complex solid plant beverage and preparation method thereof for improving intestinal flora | |
| CN103380820B (en) | Kudzuvine root seaweed yogurt and preparation method thereof | |
| CN109528814A (en) | A kind of probiotics and its preparation method and application of lactobacillus-fermented Radix Astragali | |
| CN108795823B (en) | It is a kind of improve women pregnant and lying-in women's intestinal flora probiotics cultural method and application | |
| CN113575964A (en) | Antioxidant and anti-aging probiotic composition and preparation method thereof | |
| CN109527099A (en) | A kind of fructus lycii compound probiotic goat milk piece and preparation method thereof | |
| CN110638841B (en) | Probiotics and prebiotics composite preparation, preparation method and application thereof | |
| CN113768859A (en) | Oral and external composition for improving sensitive skin and application thereof | |
| CN113142451A (en) | Chinese herbal medicine fermentation inoculant and preparation method of fermented Chinese herbal medicine beverage | |
| CN108159291A (en) | Plant extracts and probiotics compounding product and preparation method thereof | |
| CN110122868B (en) | Stichopus japonicus enzyme, Stichopus japonicus enzyme beverage and preparation method | |
| CN113841817A (en) | A beneficial food for preventing cell aging and promoting cell metabolism | |
| CN113841774A (en) | Antioxidant beneficial food capable of removing free radicals | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| CN113951323A (en) | Tooth-protecting freeze-dried milk block and preparation method thereof | |
| CN114984065A (en) | Probiotic composition for improving immunity and preparation method thereof | |
| CN115211508A (en) | Enzyme beverage and preparation method thereof | |
| CN115226773A (en) | Composite probiotic sleep-aiding solid beverage and preparation method thereof | |
| CN111195267B (en) | Lactic acid bacteria crystal composition having effects of promoting intestinal stem cell proliferation, resisting virus, inflammation and allergy, and its preparation method | |
| CN113621673A (en) | Method for fermenting ginseng by using compound strain, fermentation product and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211228 |
|
| RJ01 | Rejection of invention patent application after publication |