CN114304641A - A nutritional intervention composition and its application in diabetic patients - Google Patents
A nutritional intervention composition and its application in diabetic patients Download PDFInfo
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- CN114304641A CN114304641A CN202111645866.4A CN202111645866A CN114304641A CN 114304641 A CN114304641 A CN 114304641A CN 202111645866 A CN202111645866 A CN 202111645866A CN 114304641 A CN114304641 A CN 114304641A
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Abstract
The invention relates to a composition for nutritional intervention according to a detection result of short-chain fatty acids in a stool sample of a diabetic patient and application thereof, wherein the composition comprises a bag A, a bag B and a bag C, the weight of each bag A and B is 10 g, and the weight of each bag C is 0.5 g. The bag A consists of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose; the B bag consists of long-chain inulin, resistant starch, beta-glucan and vitamin C; the C packet consists of clostridium butyricum and glucose. The invention divides the diabetes patients into 2 types by comparing the content of short-chain fatty acid acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid of the diabetes patients and normal people, and each type of patient is given different intervention schemes.
Description
Technical Field
The invention belongs to the field of functional foods, and particularly relates to a composition for performing nutritional intervention according to a detection result of short-chain fatty acids in a stool sample of a diabetic patient and application thereof.
Background
The short-chain fatty acid of the excrement is a product of carbohydrate and protein metabolism of microorganisms in the colon, and is absorbed by the intestinal wall of a human body and then discharged along with the excrement. Acetic acid, propionic acid and butyric acid are carbohydrate metabolites, and isobutyric acid, valeric acid and isovaleric acid are protein metabolites, and the total of these six acids is the total acid. The short chain fatty acid in the excrement can reflect the structure and metabolism level of human intestinal flora. The ratio of the carbohydrate metabolism to the protein metabolism of the flora to the total acid respectively shows the respective fermentation degree of the intestinal bacteria to the carbohydrate and the protein, and reflects the recent dietary structure of the individual and the difference of the individual in the digestion capacity to the carbohydrate and the protein. Short chain fatty acid levels in the stools of diabetic and obese patients deviate from the normal range, and increased acetic acid content and decreased butyric acid content are common.
Short chain fatty acids are the major products of intestinal microbial fermentation, particularly acetic acid, propionic acid and butyrate. For example, many enteric bacteria, such as B.hydrogenotrophicus (B.hydrogenotrophica), can produce acetate from pyruvate via the acetyl-CoA or Wood-Ljungdahl pathway. Most propionates are formed by the succinate pathway from bacteroidetes and some species of the phylum firmicutes (Dialister spp.) and Veillonella spp belonging to the phylum negoticus. Short chain fatty acids such as propionate, butyrate, etc. have the ability to influence energy intake and insulin secretion by producing satiety hormones. Short chain fatty acids trigger secretion of glucagon-like peptide-1 and casein by enteroendocrine cells via short chain fatty acid receptor GPR43 and short chain fatty acid receptor GPR 41. In addition, short chain fatty acids stimulate leptin expression, an anorexia hormone in human adipose tissue, and cross the blood brain barrier to the hypothalamus, thereby increasing the glutamate-glutamine and GABA glial circulation, increasing lactic acid production, and suppressing appetite and nutrient intake. Oral administration of butyric acid prevents food-induced obesity, hepatic steatosis and insulin resistance by reducing food intake, which primarily inhibits appetite neuron activity, and reduces complex neural activity of the solitary nucleus and dorsal vagus nerve of brain stem. A study of microbial associations based on 952 normoglycemic individuals found that an increase in butyrate intestinal production was associated with an improved insulin response after an oral glucose tolerance test. However, abnormalities in the production or absorption of the other short chain fatty acid propionate are causally related to an increased risk of type 2 diabetes. These results indicate that short chain fatty acids and their receptors are potential targets for the treatment of type 2 diabetes.
However, the technical problem of how to improve the symptoms of the diabetic patients by adjusting the intestinal short-chain fatty acid is solved, and the technical problem of how to adjust the short-chain fatty acid and the composition which can meet the aim of adjusting the intestinal short-chain fatty acid for different types of diabetic patients is solved. Although chinese patent CN113388546A discloses a composite microecological preparation and its application in improving intestinal short chain fatty acids, the composite microecological preparation comprises xylooligosaccharide and lactic acid bacteria, wherein the lactic acid bacteria is selected from one or more of lactobacillus brevis, enterococcus faecium, pediococcus acidilactici or weissella sp. The compound microecological preparation can increase the content of cecal short chain fatty acid, and improve intestinal health. The patent does not disclose whether it is suitable for diabetic patients, and further does not disclose whether it is suitable for diabetic patients with different contents of short-chain fatty acids in stool samples; no targeted detection and classification of diabetic patients has been performed, resulting in lack of targeting for nutritional intervention. In view of the deficiencies of the prior art, it would be of great interest to develop a nutritional intervention composition that is effective in patients with different types of diabetes.
Disclosure of Invention
Aiming at the defects of the patent, the invention provides a composition for nutritional intervention according to the detection result of short-chain fatty acid in a stool sample of a diabetic patient, the patients are classified according to the content of the short-chain fatty acid in the stool sample of the diabetic patient, and then adaptive nutritional schemes are adopted for different diabetic patients to improve the symptoms of different types of diabetic patients.
The purpose of the invention is realized by the following technical scheme:
a composition for nutritional intervention based on the detection of short chain fatty acids in a stool sample from a diabetic patient, the composition comprising a packet a, a packet B, and a packet C, wherein the weight of packets a and B is 10 grams and the weight of packet C is 0.5 gram;
the bag A consists of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose;
the B bag consists of long-chain inulin, resistant starch, beta-glucan and vitamin C;
the C packet consists of clostridium butyricum and glucose.
The reference values of the short-chain fatty acids and the ratio thereof in the human body are shown in the following table.
Further, the weight percentages of the components of the A packet in the composition for nutritional intervention are as follows:
further, the weight percentages of the components of the B package in the composition for nutritional intervention are as follows:
further, the composition for nutritional intervention comprises the following components in percentage by mass:
3-5% of clostridium butyricum;
95-97% of glucose.
Further, the composition A, B and C for nutritional intervention are granules; the particle size of the granules is 0.3-0.4 mm.
The use of said composition in the manufacture of a product for screening and treating a hyperglycemic condition, said screening and treatment comprising the steps of:
detecting the content of short-chain fatty acid acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid in a stool sample of a diabetic patient;
comparing the content of 6 short-chain fatty acids with the reference value of each short-chain fatty acid of normal people, and screening to obtain 2 different types of diabetes patients;
③ the composition is given to 2 different types of diabetics and is taken before breakfast and dinner with an empty stomach.
Furthermore, 2 different types of diabetic patients are respectively of a type with a low short-chain fatty acid level overall and a type with a high short-chain fatty acid level overall and a low butyric acid level.
Furthermore, the short chain fatty acid level is low on the whole, and the bag A and the bag C are taken before breakfast and the bag B and the bag C are taken before supper on an empty stomach;
furthermore, the short chain fatty acid level is overall higher and the butyric acid level is lower than before breakfast and dinner, and the bag B and the bag C are taken with empty stomach at the same time.
Furthermore, the taking time before breakfast and dinner is 5-10 minutes before breakfast and dinner.
The preparation method of the composition A bag and the composition B bag for nutritional intervention comprises the following steps: taking qualified raw and auxiliary materials, removing the outer coating material, sterilizing, weighing the materials according to the formula, mixing at first stage, blending small materials, adding the rest other materials, mixing at second stage to obtain a total mixed sample, and packaging to obtain a finished product.
The preparation method of the A package comprises the following steps:
1) the formula is as follows: 85-90% of inulin, 5-8% of fructo-oligosaccharide, 2-4% of xylo-oligosaccharide and 2-4% of raffinose.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing the weighed xylo-oligosaccharide and raffinose for 5 minutes to obtain a blended small material;
(3) adding inulin and fructo-oligosaccharide into the small blending material, and mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
Preparation method of B package |:
1) the formula is as follows: 85-88% of long-chain inulin, 4-7% of resistant starch, 4-7% of beta-glucan and 2-3% of vitamin C.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing the weighed resistant starch, beta-glucan and vitamin C for 5 minutes to obtain a blended small material;
(3) adding long-chain inulin into the small mixed material, and performing secondary mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
The preparation method of the bag C comprises the following steps:
1) the formula is as follows: 3-5% of clostridium butyricum and 95-97% of glucose.
2) The preparation method comprises the following steps:
(1) weighing 2-2.5g of tryptone, 1-1.5g of beef extract, 0.6-1.0g of yeast extract, 0.4-0.5g of glucose, 0.2-0.3g of dipotassium phosphate, 0.1-0.3g of potassium dihydrogen phosphate, 0.04-0.06g of magnesium sulfate, 0.02-0.05g of calcium chloride, 0.01-0.05g of ferrous sulfate and 0.05-0.lg of cysteine hydrochloride, dissolving by using 100ml of distilled water to prepare a special culture medium;
(2) adding liquid paraffin and inoculating clostridium butyricum seeds into the culture medium;
(3) fermenting at 37-40 ℃ under the condition that the pH value is 7.2-7.4, and fermenting under the heat preservation state;
(4) placing the tank after the spores completely fall off and measuring the number of bacteria in the fermentation liquor;
(5) adsorbing the fermentation liquor by using corncob powder, bran powder or straw powder, drying and crushing to obtain clostridium butyricum powder;
(6) mixing Clostridium butyricum powder and glucose in proportion.
The invention has the beneficial effects that:
1. the short-chain fatty acid content in the stool sample of the diabetic patient is compared with that of the normal crowd, so that the diabetic patient is divided into 2 types, and the nutrition intervention of the diabetic patient has pertinence and practicability.
2. The content ratio of the short-chain fatty acid in the body of the patient is adjusted in a targeted way, so that different short-chain fatty acids can sufficiently play corresponding roles.
3. The composition of the invention is mainly water-soluble and is granules, which has the advantage of convenient administration and good compliance.
Drawings
FIG. 1 is a process flow chart of a preparation method of a composition A bag and a composition B bag.
Detailed Description
The present invention is further described by way of examples to provide the skilled person with a better understanding of the present invention, and the preferred embodiments of the present invention are to be considered as illustrative only and not limiting the present invention in any way.
Example 1 preparation of pack A
1) The formula is as follows: inulin 86%, fructo-oligosaccharide 8%, xylo-oligosaccharide 3% and raffinose 3%.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing 3% of xylo-oligosaccharide and 3% of raffinose in a weighed mass percentage for 5 minutes to obtain a blended small material;
(3) adding 86% of inulin and 8% of fructo-oligosaccharide into the small blending materials in percentage by mass, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
Example 2 preparation of pack A
1) The formula is as follows: 89% of inulin, 5% of fructo-oligosaccharide, 4% of xylo-oligosaccharide and 2% of raffinose.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing 4% of xylo-oligosaccharide and 2% of raffinose in percentage by mass for 5 minutes to obtain a blended small material;
(3) adding 89% of inulin and 5% of fructo-oligosaccharide into the small blending materials, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
Example 3 preparation of pack B
1) The formula is as follows: 87% of long-chain inulin, 5% of resistant starch, 5% of beta-glucan and 3% of vitamin C.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing 5% of resistant starch, 5% of beta-glucan and 3% of vitamin C in percentage by mass for 5 minutes to obtain a blended small material;
(3) adding 87 mass percent of long-chain inulin into the small mixed materials, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
Example 4 preparation of pack B
1) The formula is as follows: 87% of long-chain inulin, 7% of resistant starch, 4% of beta-glucan and 2% of vitamin C.
2) The preparation method comprises the following steps:
(1) weighing each material in the formula by using a calibrated measuring instrument for later use;
(2) blending small materials: mixing 7% of resistant starch, 4% of beta-glucan and 2% of vitamin C in percentage by mass for 5 minutes to obtain a blended small material;
(3) adding 87 mass percent of long-chain inulin into the small mixed materials, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) and (5) packaging and forming the total mixed sample by a powder packaging machine.
Example 5 preparation of pack C
2) The formula is as follows: 3% of clostridium butyricum and 97% of glucose.
2) The preparation method comprises the following steps:
(1) weighing 2.5g of tryptone, 1.5g of beef extract, 1.0g of yeast extract, 0.5g of glucose, 0.3g of dipotassium hydrogen phosphate, 0.3g of monopotassium phosphate, 0.06g of magnesium sulfate, 0.05g of calcium chloride, 0.05g of ferrous sulfate and 0.lg of cysteine hydrochloride, and dissolving the components in 100ml of distilled water;
(2) adding liquid paraffin and inoculating clostridium butyricum seeds into the culture medium;
(3) fermenting at 37-40 ℃ under the condition that the pH value is 7.2-7.4, and fermenting under the heat preservation state;
(4) placing the tank after the spores completely fall off and measuring the number of bacteria in the fermentation liquor;
(5) adsorbing the fermentation liquor by using bran powder, drying and crushing to obtain clostridium butyricum powder;
(6) mixing Clostridium butyricum powder and glucose in proportion.
Example 6 preparation of pack C
3) The formula is as follows: 5% of clostridium butyricum and 95% of glucose.
2) The preparation method comprises the following steps:
(1) weighing 2.5g of tryptone, 1.5g of beef extract, 1.0g of yeast extract, 0.5g of glucose, 0.3g of dipotassium hydrogen phosphate, 0.3g of monopotassium phosphate, 0.06g of magnesium sulfate, 0.05g of calcium chloride, 0.05g of ferrous sulfate and 0.lg of cysteine hydrochloride, and dissolving the components in 100ml of distilled water;
(2) adding liquid paraffin and inoculating clostridium butyricum seeds into the culture medium;
(3) fermenting at 37-40 ℃ under the condition that the pH value is 7.2-7.4, and fermenting under the heat preservation state;
(4) placing the tank after the spores completely fall off and measuring the number of bacteria in the fermentation liquor;
(5) adsorbing the fermentation liquor by using corncob powder, drying and crushing to obtain the clostridium butyricum powder;
(6) mixing Clostridium butyricum powder and glucose in proportion.
Experimental example 7 method for detecting short-chain fatty acid
Weighing about 100mg of fresh excrement, conveniently putting into a 1.5mLEP tube, adding 50% (v/v) acetonitrile water solution according to 10 mu L/mg, mashing the excrement by using a gun head, and oscillating for 5min by using a vortex instrument to fully extract short-chain fatty acid. Centrifuging at 4000 Xg for 10min, sucking 40. mu.L of supernatant into a PCR tube, adding 20. mu.L of 200mM 3-nitrophenylhydrazine hydrochloride 3NPH-HCl acetonitrile aqueous solution and 20. mu.L of 120mM EDTA-HCl-6% pyridine solution, mixing, controlling the temperature by using a PCR instrument, and incubating at 40 ℃ for 30 min. Centrifuging the reaction solution at room temperature of 10000 Xg for 10min, vacuum drying at room temperature, storing the dried powder at-80 ℃ overnight, and analyzing on a TSQ mass spectrometer the next day. The parameters are set as follows: a Synergi hydro-RP100A column was used, the column temperature being 40 ℃. Anionic mode. Mobile phase a (water: formic acid 100: 0.01, v/v), mobile phase B (acetonitrile: formic acid 100: 0.01, v/v). Gradient elution, flow rate 0.35 mL/min.
Experimental example 8 analysis of the efficacy of nutritional intervention in the management of compositions
1. For patients with overall low short chain fatty acids
The content of short chain fatty acids in the faeces was determined prior to nutritional intervention. The patients of this type take bag A and bag C before breakfast on an empty stomach, take bag B and bag C before supper on an empty stomach, and determine the content of each short chain fatty acid after nutrition intervention for 8 weeks. The total short chain fatty acid content comprises acetic, propionic and butyric acids, isobutyric acid, valeric acid, isovaleric acid. The total amount of short chain fatty acids before and after intervention and the acetic acid and butyric acid content are shown in the following table.
| Before taking | After taking | Amount of change | |
| Short chain fatsTotal acid content | 35.7％ | 55.2％ | 19.5％ |
| Acetic acid content | 22.5％ | 30.4％ | 7.9％ |
| Butyric acid content | 3.46％ | 5.6％ | 2.14％ |
After the patients with overall low short-chain fatty acid are subjected to nutrition dry prognosis, the total amount of acetic acid, butyric acid and short-chain fatty acid is improved to different degrees, wherein the acetic acid content is improved to the greatest extent and is improved by 7.9%, and the butyric acid is slightly improved by only 2.14%. The intervention mode can improve the total content of short-chain fatty acid, and has little influence on the content of butyric acid.
Patients with high short-chain fatty acid level and low butyric acid level
The content of short chain fatty acids in the faeces was determined prior to nutritional intervention. The patients take bag B and bag C before breakfast and supper on empty stomach, and determine the content of each short chain fatty acid after nutrition intervention for 8 weeks. The total short chain fatty acid content comprises acetic, propionic and butyric acids, isobutyric acid, valeric acid, isovaleric acid. The total amount of short chain fatty acids before and after intervention and the acetic acid and butyric acid content are shown in the following table.
The total amount of acetic acid and short-chain fatty acid can be reduced after the whole short-chain fatty acid level is higher and the nutrition of patients with low butyric acid level is dried, wherein the acetic acid content is greatly reduced by 5.9 percent and the total amount of short-chain fatty acid is reduced by 2.7 percent; the content of butyric acid of the short-chain fatty acid is improved by nearly 3 percent under the condition of reducing the total amount of the short-chain fatty acid and the content of acetic acid, and the symptoms of patients can be effectively and pertinently corrected.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A composition for nutritional intervention based on the detection of short chain fatty acids in a stool sample from a diabetic patient, the composition comprising a packet a, a packet B, and a packet C, wherein the weight of packets a and B is 10 grams and the weight of packet C is 0.5 gram;
the bag A is composed of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose;
the B bag consists of long-chain inulin, resistant starch, beta-glucan and vitamin C;
the C packet consists of clostridium butyricum and glucose.
2. The composition according to claim 1, wherein the component of the A packet comprises, by mass:
3. the composition according to claim 1, wherein the component mass percentages of the B package are as follows:
4. the composition according to claim 1, wherein the C package comprises the following components in percentage by mass:
3-5% of clostridium butyricum;
95-97% of glucose.
5. The composition of claim 1, wherein the a pack, B pack, C pack are granules; the particle size of the granules is 0.3-0.4 mm.
6. Use of a composition as claimed in any one of claims 1 to 5 in the manufacture of a product for screening and treatment of a hyperglycemic condition, said screening and treatment comprising the steps of:
detecting the content of short-chain fatty acid acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid in a stool sample of a diabetic patient;
comparing the content of 6 short-chain fatty acids with the reference value of each short-chain fatty acid of normal people, and screening to obtain 2 different types of diabetes patients;
③ the composition is given to 2 different types of diabetics and is taken before breakfast and dinner with an empty stomach.
7. The use of claim 6, wherein the 2 different types of diabetic patients are of the type having an overall low short-chain fatty acid level and of the type having an overall high short-chain fatty acid level and a low butyric acid level, respectively.
8. The use of claim 6, wherein the overall reduced short chain fatty acid level is achieved by taking bags A and C on an empty stomach before breakfast and by taking bags B and C on an empty stomach before dinner.
9. The use of claim 6, wherein the short chain fatty acid levels are generally high and the butyric acid levels are low when the formula is taken before breakfast and dinner with an empty stomach in bags B and C.
10. The use of claim 6, wherein the fasting administration is 5-10 minutes before breakfast and dinner.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101336938A (en) * | 2007-07-02 | 2009-01-07 | 青岛东海药业有限公司 | Use of probiotics in preparing composition for treating and preventing hand-foot-mouth disease |
| CN104415061A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Edible composition as well as preparation method and application thereof |
| CN104413334A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Edible composition as well as preparation method and application thereof |
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