CN114304641B - Nutritional intervention composition and application thereof in diabetics - Google Patents
Nutritional intervention composition and application thereof in diabetics Download PDFInfo
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- CN114304641B CN114304641B CN202111645866.4A CN202111645866A CN114304641B CN 114304641 B CN114304641 B CN 114304641B CN 202111645866 A CN202111645866 A CN 202111645866A CN 114304641 B CN114304641 B CN 114304641B
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Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention relates to a composition for performing nutritional intervention according to a detection result of short chain fatty acid in stool samples of diabetics and application thereof, wherein the composition comprises a package A, a package B and a package C, the weight of each package A and B is 10 grams, and the weight of each package C is 0.5 gram. The A bag consists of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose; the B package consists of long-chain inulin, resistant starch, beta-glucan and vitamin C; the bag C consists of clostridium butyricum and glucose. The invention adopts the content of short chain fatty acid acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid for comparing diabetics with normal people, and divides the diabetics into 2 types, and each type of the diabetics 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 acid in stool samples of diabetics and application thereof.
Background
The fecal short-chain fatty acid is the product of metabolism of carbohydrate and protein by microorganisms in colon, and is discharged along with feces after being absorbed by intestinal wall of human body. Acetic acid, propionic acid and butyric acid are carbohydrate metabolites, and isobutyric acid, valeric acid, isovaleric acid are protein metabolites, the sum of these six acids being the total acid. Short chain fatty acids in the feces can reflect the structure and metabolic level of human intestinal flora. The ratio of the flora carbohydrate metabolism to the protein metabolism to total acid respectively shows the respective fermentation degree of the intestinal bacteria on the carbohydrate and the protein, and reflects the recent diet structure of individuals and the differences of the individual on the carbohydrate and the protein digestion capacity. The level of short chain fatty acids in the feces of diabetics and obese patients deviates from the normal range, and is usually increased in acetic acid content and decreased in butyric acid content.
Short chain fatty acids are the main products of intestinal microbial fermentation, in particular acetic acid, propionic acid and butyrate. For example, many enterobacteria, such as the hydrogen trophic brucellosis (b. Hydrotropica), can produce acetate from pyruvic acid via the acetyl-coa or Wood-Ljungdahl pathway. Most propionate is formed by the succinic acid pathway by bacteria of the phylum bacteroides and some of the bacteria belonging to the phylum megaterium (agativicutes) of the genus paracasei (dialisterspp.) and Veillonella spp. Short chain fatty acids such as propionate, butyrate and the like have the ability to affect energy intake and insulin secretion by producing satiety hormones. Short chain fatty acids trigger the 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 the expression of the anorexia hormone leptin in human adipose tissue, and can also cross the blood brain barrier to reach hypothalamus, thereby increasing glutamate-glutamine and GABA glia circulation, increasing the production of lactic acid, and thus suppressing appetite and nutrient intake. Oral butyric acid can prevent food-borne obesity, hepatic steatosis and insulin resistance by reducing food intake, which mainly inhibits appetite neuron activity, and reduces complex neural activity of the solitary nucleus and dorsal vagus nerve of brainstem. A microbiological association study based on 952 normoglycemic individuals found that an increase in butyrate intestinal yield was associated with an improvement in insulin response following the oral glucose tolerance test. However, another abnormality in the production or absorption of short chain fatty acid propionate is 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, there is a technical problem in how to improve the symptoms of diabetics by adjusting the short-chain fatty acids in the intestinal tract, and how to adjust the short-chain fatty acids for different types of diabetics, and what composition can meet the purpose of adjusting the short-chain fatty acids in the intestinal tract. Although chinese patent CN113388546a discloses a compound microecological preparation and its application in improving short chain fatty acid in intestinal tract, the compound microecological preparation is composed of xylooligosaccharide and lactic acid bacteria, wherein the lactic acid bacteria are selected from one or more than two species of lactobacillus pumilus, enterococcus faecium, pediococcus acidilactici or weissella sp. The compound microecological preparation can increase short chain fatty acid content of cecum and improve intestinal health. The patent does not disclose whether it is suitable for diabetics, and does not disclose whether it is suitable for diabetics with different short chain fatty acid contents in stool samples; no targeted detection and classification of diabetics results in a lack of targeted 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 against different types of diabetics.
Disclosure of Invention
In order to overcome the defects of the patent, the invention provides a composition for performing nutritional intervention according to the detection result of short-chain fatty acids in stool samples of diabetics, the patients are classified according to the different contents of the short-chain fatty acids in the stool samples of the diabetics, and then different diabetics are subjected to an adaptive nutritional scheme to improve the symptoms of different types of diabetics.
The aim 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 of a diabetic patient, the composition comprising a package a, a package B, a package C, the weight of the package a and B being 10 grams, the weight of the package C being 0.5 grams;
the A bag consists of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose;
the B package consists of long-chain inulin, resistant starch, beta-glucan and vitamin C;
the bag C consists of clostridium butyricum and glucose.
Reference values for each short chain fatty acid and its duty cycle in the human body are shown in the following table.
Further, the A package in the nutritional intervention composition comprises the following components in percentage by mass:
further, the composition for nutritional intervention comprises the following components in percentage by mass:
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 nutritional intervention composition A, B and C are granules; the particle size of the granule is 0.3-0.4 mm.
Use of said composition for the preparation of a product for screening and treating hyperglycemic disorders, said screening and treatment comprising the steps of:
(1) 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;
(2) comparing the content of the 6 short-chain fatty acids measured in the step (1) with the reference value of each short-chain fatty acid of normal people, and screening to obtain 2 different types of diabetics;
(3) the composition is administered to 2 different types of diabetics on an empty stomach before breakfast and dinner.
Further, 2 different types of diabetics are respectively low overall short-chain fatty acid level and low butyric acid level with high short-chain fatty acid leveling body.
Further, the overall short chain fatty acid level is lower than that of the breakfast with the first and second packets A and C, and the breakfast with the first and second packets B and C;
further, short chain fatty acid water levels are higher and butyric acid levels are lower than before breakfast and dinner, and the B and C bags are taken on an empty stomach at the same time.
Furthermore, the empty stomach taking time before breakfast and dinner is 5-10 minutes before breakfast and dinner.
The preparation method of the nutritional intervention composition A package and the nutritional intervention composition B package comprises the following steps: taking raw materials and auxiliary materials which are qualified in inspection, removing the outer coating materials, sterilizing, weighing the materials according to a formula, mixing at a first stage, preparing small materials, adding the rest other materials, mixing at a 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 comprises the following components: 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 all materials in the formula by using the calibrated metering device for standby;
(2) Blending the small materials: mixing weighed xylooligosaccharide and raffinose for 5 minutes to obtain a blended small material;
(3) Adding inulin and fructo-oligosaccharide into the prepared small material, and performing secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
Preparation method of B package|:
1) The formula comprises the following components: 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 all materials in the formula by using the calibrated metering device for standby;
(2) Blending the 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 prepared small material, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
The preparation method of the C package comprises the following steps:
1) The formula comprises the following components: 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 hydrogen 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, and dissolving with 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 deg.c under pH value of 7.2-7.4 and maintaining the temperature;
(4) Placing the spores in a tank after the spores are completely removed, and measuring the bacterial count of the fermentation liquor;
(5) Adsorbing fermentation liquor with corncob powder, bran powder or straw powder, drying, and pulverizing to obtain clostridium butyricum powder;
(6) Mixing clostridium butyricum powder and glucose in certain proportion.
The invention has the beneficial effects that:
1. the diabetic patients are classified into 2 types by comparing the content of short chain fatty acid in stool samples of the diabetic patients and normal people, and the method has pertinence and practicability for nutritional intervention of the patients.
2. The content ratio of short-chain fatty acid in the patient is adjusted in a targeted way, so that different short-chain fatty acids can play a corresponding role.
3. The composition of the invention is mainly water-soluble and granular, has the advantage of convenient administration, and has good compliance.
Drawings
FIG. 1 is a process flow diagram of a preparation method of the composition A package and the composition B package.
Detailed Description
The invention will now be further illustrated by way of examples so that those skilled in the art may better understand the invention, and the preferred embodiments of the invention should be understood as illustrative only and not limiting the invention in any way.
Example 1 preparation method of A packet
1) The formula comprises the following components: 86% of inulin, 8% of fructo-oligosaccharide, 3% of xylo-oligosaccharide and 3% of raffinose.
2) The preparation method comprises the following steps:
(1) Weighing all materials in the formula by using the calibrated metering device for standby;
(2) Blending the small materials: mixing the weighed 3% of xylooligosaccharide and 3% of raffinose for 5 minutes to obtain a blended small material;
(3) Adding 86% of inulin and 8% of fructo-oligosaccharide into the prepared small material, and performing secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
Example 2 preparation of A packet
1) The formula comprises the following components: 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 all materials in the formula by using the calibrated metering device for standby;
(2) Blending the small materials: mixing the weighed xylooligosaccharide with the mass percentage of 4% and raffinose with the mass percentage of 2% for 5 minutes to obtain a blended small material;
(3) Adding 89% of inulin and 5% of fructo-oligosaccharide into the prepared small material, and carrying out secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
Example 3 preparation of B packet
1) The formula comprises the following components: 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 all materials in the formula by using the calibrated metering device for standby;
(2) Blending the small materials: primary mixing the weighed resistant starch with the mass percentage of 5 percent, 5 percent beta-glucan and 3 percent vitamin C for 5 minutes to obtain a blended small material;
(3) Adding 87% of long-chain inulin into the prepared small material, and performing secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
Example 4 preparation of B packet
1) The formula comprises the following components: 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 all materials in the formula by using the calibrated metering device for standby;
(2) Blending the small materials: the weighed resistant starch with the mass percentage of 7 percent, 4 percent beta-glucan and 2 percent vitamin C are first-stage mixed for 5 minutes to obtain a blended small material;
(3) Adding 87% of long-chain inulin into the prepared small material, and performing secondary mixing for 20 minutes to obtain a total mixed sample;
(4) And packaging and molding the total mixed sample by a powder packaging machine.
Example 5 preparation of C packet
2) The formula comprises the following components: clostridium butyricum 3% and glucose 97%.
2) The preparation method comprises the following steps:
(1) 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 are weighed and dissolved by 100ml of distilled water;
(2) Adding liquid paraffin and inoculating clostridium butyricum seeds into the culture medium;
(3) Fermenting at 37-40 deg.c under pH value of 7.2-7.4 and maintaining the temperature;
(4) Placing the spores in a tank after the spores are completely removed, and measuring the bacterial count of the fermentation liquor;
(5) Adsorbing the fermentation liquor with bran powder, drying and pulverizing to obtain clostridium butyricum powder;
(6) Mixing clostridium butyricum powder and glucose in certain proportion.
Example 6 preparation of C packet
3) The formula comprises the following components: 5% of clostridium butyricum and 95% of glucose.
2) The preparation method comprises the following steps:
(1) 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 are weighed and dissolved by 100ml of distilled water;
(2) Adding liquid paraffin and inoculating clostridium butyricum seeds into the culture medium;
(3) Fermenting at 37-40 deg.c under pH value of 7.2-7.4 and maintaining the temperature;
(4) Placing the spores in a tank after the spores are completely removed, and measuring the bacterial count of the fermentation liquor;
(5) Adsorbing fermentation liquor by using corncob powder, drying and crushing to obtain clostridium butyricum powder;
(6) Mixing clostridium butyricum powder and glucose in certain proportion.
Experimental example 7 detection method of short chain fatty acid
About 100mg of fresh feces is weighed into a 1.5mLEP tube, 50% (v/v) acetonitrile water solution is added according to 10 mu L/mg, the feces are smashed by a gun head, and then vortex is carried out for 5min, so that short chain fatty acid is fully extracted. Centrifuging at 4000 Xg for 10min, sucking 40. Mu.L of supernatant in a PCR tube, adding 20. Mu.L of 200mM 3-nitrophenylhydrazine hydrochloride 3NPH-HCl acetonitrile aqueous solution and 20. Mu.L of 120mM EDC-HCl-6% pyridine solution, mixing, controlling the temperature by using a PCR instrument, and incubating at 40 ℃ for 30min. The reaction solution was centrifuged at 10000 Xg for 10min at room temperature, dried under vacuum at room temperature, and the dried powder was stored at-80℃overnight and analyzed by TSQ mass spectrometer the next day. The parameters were set as follows: a SynergiHydro-RP100A column was used, column temperature 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 was carried out at a flow rate of 0.35mL/min.
Experimental example 8 analysis of the efficacy of composition management for nutritional intervention
1. For patients with overall low short chain fatty acids
The content of each short chain fatty acid in the feces was determined prior to nutritional intervention. The patients of this type took on an empty stomach before breakfast, on an empty stomach before dinner, on an empty stomach after dinner, and after 8 weeks of nutritional intervention, the short chain fatty acid content was determined. The total short chain fatty acid content comprises acetic acid, propionic acid and butyric acid, 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 the medicine | Variation of | |
| Total content of short-chain fatty acids | 35.7％ | 55.2％ | 19.5％ |
| Acetic acid content | 22.5％ | 30.4％ | 7.9％ |
| Butyric acid content | 3.46％ | 5.6％ | 2.14％ |
The overall low short chain fatty acid has a variable increase in total amount of acetic acid, butyric acid and short chain fatty acids, with a maximum increase in acetic acid content of 7.9% and a slight increase in butyric acid of only 2.14% after nutritional intervention in patients with overall low short chain fatty acids. The intervention mode can improve the total content of short chain fatty acid, and has little influence on the content of butyric acid.
2. Patients with overall elevated short chain fatty acid levels and lower butyrate levels
The content of each short chain fatty acid in the feces was determined prior to nutritional intervention. The patients of this type took B and C packets on an empty stomach before breakfast and dinner, and after 8 weeks of nutritional intervention, the short chain fatty acid content was determined. The total short chain fatty acid content comprises acetic acid, propionic acid and butyric acid, 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 content of the short-chain fatty acid is reduced by 5.9%, and the total content of the short-chain fatty acid is reduced by 2.7% after the nutrition of the patient with the low butyric acid level is dried; the method has the advantages that under the condition that the total amount of short-chain fatty acids and the acetic acid content are reduced, the butyric acid content of the short-chain fatty acids is increased by approximately 3%, and the symptoms of patients can be effectively and pertinently corrected.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (5)
1. Use of a nutritional intervention composition for the manufacture of a product for screening and treating hyperglycemic disorders, the screening and treatment comprising the steps of:
(1) detecting the content of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid in short-chain fatty acid in a stool sample of a diabetic patient;
(2) comparing the content of the 6 short-chain fatty acids measured in the step (1) with the reference value of each short-chain fatty acid of normal people, and screening to obtain 2 different types of diabetics;
(3) administering said composition to 2 different types of diabetics on an empty stomach before breakfast and dinner;
the 2 different types of diabetics are respectively of a short-chain fatty acid level overall low type and a short-chain fatty acid leveling body high type and a butyric acid level low type;
the composition comprises a package A, a package B and a package C, wherein the weight of the package A and the package B is 10 grams, and the weight of the package C is 0.5 gram;
the A bag consists of inulin, fructo-oligosaccharide, xylo-oligosaccharide and raffinose;
the B package consists of long-chain inulin, resistant starch, beta-glucan and vitamin C;
the bag C consists of clostridium butyricum and glucose;
the A package comprises the following components in percentage by mass:
85-90% of inulin;
5-8% of fructo-oligosaccharide;
2-4% of xylo-oligosaccharide;
2-4% of raffinose;
the component mass percentages of the package B are as follows:
85-88% of long-chain inulin;
4-7% of resistant starch;
4-7% of beta-glucan;
2-3% of vitamin C;
the component mass percentages of the package C are as follows:
3-5% of clostridium butyricum;
95-97% of glucose.
2. The use of a nutritional intervention composition according to claim 1 wherein the a, B, C packages are granules; the particle size of the granule is 0.3-0.4 mm.
3. The use of a nutritional intervention composition according to claim 1 wherein the short chain fatty acid water plateau is lower than the pre-breakfast fasting administration of the a-and C-packets and the pre-fasting administration of the B-and C-packets.
4. The use of a nutritional intervention composition according to claim 1 wherein the short chain fatty acid levels are higher and the butyric acid levels are lower than before breakfast and before dinner, both B and C packets are taken on an empty stomach.
5. The use of a nutritional intervention composition according to claim 1 wherein the breakfast and dinner are administered on an empty stomach for a period of time of from 5 to 10 minutes before breakfast and dinner.
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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