CN114794491A - Composition for improving brain function and preparation method thereof - Google Patents
Composition for improving brain function and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
The invention provides a composition for improving brain function and a preparation method thereof, wherein the composition comprises the following components in parts by weight: 20-98 parts of MFGM milk fat globule membrane concentrated whey protein, 0.6-60 parts of inulin, 0.4-13.8 parts of immunoglobulin, 0.5-5 parts of lactoferrin, 0.3-4 parts of lactose and 0.2-1.7 parts of CGMP whey protein. The composition can effectively promote the up-regulation of dopamine in brain, prevent vascular degeneration and improve neural plasticity by compounding the special MFGM milk fat globule membrane concentrated whey protein with immunoglobulin, lactoferrin and CGMP whey protein, thereby enhancing memory and relieving mild cognitive impairment at the early stage of aging.
Description
Technical Field
The invention belongs to the technical field of health care products, and particularly relates to a composition for improving brain functions and a preparation method thereof.
Background
The brain is composed of the brain, cerebellum and brain stem, is the highest part of the nervous system of the human body, is closely related to all physiological activities of the human body, and has estimated that one billion nerve cells exist in the brain of the human body, but the nerve cells are highly differentiated cells which cannot be regenerated, so the brain nutrition is very important to the nutrition of the brain, namely the brain neurons.
Phospholipids are the basis of life and are important components of all biological membranes-structure and function. The phospholipid bilayer is the basic scaffold that constitutes the cell membrane. The major components of cell membranes are proteins and lipids, containing small amounts of carbohydrates. The cell membrane is a barrier for preventing extracellular substances from freely entering cells, and ensures the exchange of information, substances and energy between the cells and the surrounding environment. Lipids in the brain include phospholipids, glycolipids and cholesterol. Phospholipids account for more than 60% of the total brain lipids, the majority of which are present in the brain cell membrane.
The phospholipids in the human brain begin to decrease gradually after age 20, and are changes in the content of phospholipids in the four sites in the brain, the frontal and temporal white matter, frontal and temporal cortex, respectively. The decrease in phospholipids during the age of 20-50 years has been shown to cause a decrease in human stress resistance and memory, a phenomenon that has been demonstrated in Hellhammer et al. People over 50 years of age may be plagued by age-related memory decline. Age-related hypomnesis is a part of normal aging, and is characterized by mild hypomnesis, which occurs in many adults. The age-related memory impairment can be used as early intervention for preventing senile dementia, and the incidence rate of the age-related memory impairment is predicted to be as follows: prevalence is 40% in the 50-59 year old population; the prevalence rate of the population between 60 and 69 years is greater than 50%; the prevalence rate of people over 80 years old is as high as 80%.
At present, the brain nutritional food and the health food Lin Lang are full of eyes, and comprise beverages, oral liquid, powder, capsules, tablets and the like, which are overwhelming. According to market research and research data, most of the traditional Chinese medicine products are warm-tonifying type traditional Chinese medicine products or nutritional brain-tonifying products, the nutrition mechanism is not clear, the effect is easy to repeat, more important nutritional health-care foods are added with prohibited drugs to inhibit the nutrition of the brain, the side effect is large, and the effect has great limitation.
Disclosure of Invention
The invention provides a composition for improving brain function and a preparation method thereof, aiming at the defects of the existing nutritional food and health food for the brain, and the composition can obviously improve the memory and intelligence development of the brain.
The invention is realized by the following technical scheme:
the composition for improving the brain function comprises the following components in parts by weight:
20-98 parts of MFGM milk fat globule membrane concentrated whey protein, 0.6-60 parts of inulin, 0.4-13.8 parts of immunoglobulin, 0.5-5 parts of lactoferrin, 0.3-4 parts of lactose and 0.2-1.7 parts of CGMP whey protein.
Further, in a preferred embodiment of the present invention, the MFGM milk fat globule membrane concentrated whey protein contains 6% to 20% by weight of milk fat globule membranes.
Further, in a preferred embodiment of the present invention, the mass fraction of the milk fat globule membrane is 8% to 16%.
Further, in a preferred embodiment of the present invention, the MFGM milk fat globule membrane concentrated whey protein has a fat mass fraction of 16% to 22%.
Further, in a preferred embodiment of the present invention, the composition comprises, in parts by weight:
30-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-60 parts of inulin, 3-7 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-4 parts of lactose and 0.2-1 part of CGMP whey protein.
Further, in a preferred embodiment of the present invention, the composition comprises, by weight:
40-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-56 parts of inulin, 3-5 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-3 parts of lactose and 0.4-1 part of CGMP whey protein.
Further, in a preferred embodiment of the present invention, the composition comprises, in parts by weight:
90 parts of MFGM milk fat globule membrane concentrated whey protein, 5 parts of inulin, 3 parts of immunoglobulin, 1 part of lactoferrin, 1 part of lactose and 0.8 part of CGMP whey protein.
A method for preparing a composition for improving brain function according to claim 1, comprising:
mixing MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein according to parts by weight.
Further, in a preferred embodiment of the present invention, the method further comprises the step of sieving the MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein with a 60-80 mesh sieve, respectively, before mixing.
Compared with the prior art, the invention at least has the following technical effects:
according to the composition for improving the brain function, the special MFGM milk fat globule membrane concentrated whey protein is compounded with the immunoglobulin, the lactoferrin and the CGMP whey protein, so that the dopamine in the brain can be effectively promoted to be up-regulated, the vascular degeneration can be prevented, the neural plasticity can be improved, the memory can be enhanced, and the mild cognitive impairment in the early aging stage can be relieved.
Drawings
FIG. 1 is a graph showing initial heading error values of 24-hour and 72-hour test platform zones in a memory test according to an example of the present invention;
FIG. 2 is a graph showing the change from the 24-hour to 72-hour test in the memory test in the experimental example of the present invention;
FIG. 3 is a graph of dopamine output from the striatum in an experimental example of the present invention;
FIG. 4 shows the results of the plasticity test of the hippocampus of a rat in the experimental example of the present invention;
FIG. 5 shows the results of the capillary test in rats according to the experimental examples of the present invention.
Detailed Description
Embodiments of the present invention will be described in detail with reference to the following examples, but it will be understood by those skilled in the art that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the present invention, and that the specific conditions not specified in the examples are conducted under conventional conditions or conditions suggested by the manufacturer, and that reagents or equipment not specified by the manufacturer are all conventional products which can be obtained by commercial purchase.
The technical scheme of the invention is as follows:
the composition for improving the brain function comprises the following components in parts by weight:
20-98 parts of MFGM milk fat globule membrane concentrated whey protein, 0.6-60 parts of inulin, 0.4-13.8 parts of immunoglobulin, 0.5-5 parts of lactoferrin, 0.3-4 parts of lactose and 0.2-1.7 parts of CGMP whey protein.
Further, the composition comprises the following components in parts by weight: 30-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-60 parts of inulin, 3-7 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-4 parts of lactose and 0.2-1 part of CGMP whey protein.
Preferably, the composition comprises, in parts by weight: 40-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-56 parts of inulin, 3-5 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-3 parts of lactose and 0.4-1 part of CGMP whey protein.
More preferably, the composition comprises, in parts by weight:
90 parts of MFGM milk fat globule membrane concentrated whey protein, 5 parts of inulin, 3 parts of immunoglobulin, 1 part of lactoferrin, 1 part of lactose and 0.8 part of CGMP whey protein.
Further, the MFGM milk fat globule membrane concentrated whey protein contains 6-20% of milk fat globule membrane; preferably, the content of the cream spherical membrane is 8-16%; more preferably, the content of the milk fat globule membrane is 10-14%.
Further, the fat content of the MFGM milk fat globule membrane concentrated whey protein is 16-22%; preferably, the fat content is 18-20%.
The MFGM milk fat globule membrane concentrated whey protein contains milk fat globule membrane, which is a membrane structure for wrapping fat globules and is a 3-layer membrane structure consisting of phospholipid, sphingolipid and multiple proteins. The fat in the breast milk is also uniformly dispersed in the milk in the form of fat globules, and the milk fat globules coated with a unique 3-layer membrane structure are gradually formed by the milk fat in the processes of synthesis and secretion of mammary cells. It can be seen that the milk fat globule membrane MFGM has great similarity to milk fat globules in breast milk. Sphingomyelin, a key component of the MFGM milk fat globule membrane, is an important component of myelin, which insulates nerve axons, helps to transmit nerve signals, avoids loss, and makes brain response sensitive. The number of nerve cells in a person's lifetime is fixed, but the connections between cells are established by the day. The higher level of intelligence is exerted not only by the number of brain nerve cells, but also by the complexity of the nerve fiber connection network between cells, and the development degree of the grey and white matter of the brain.
Protein is the first substance for maintaining brain function activity, and the supplement of phospholipid can relieve the formation disorder of brain cell membrane, slow down brain cell death and decline of cognitive function of the old. Revitalizes damaged and dormant neurons. From birth to the age of ten years, the brain volume peaks and in prior animal experiments it has been shown that by supplementing milk phospholipid whey protein, there is a significant increase in brain weight and a significant increase in the volume of white and gray matter. The animal with increased brain weight has obviously raised learning and memory capacity. The more sulci on the surface of human brain, the more neuron cells in the grey brain matter, that is, the area of the part of the neuron is increased, and the cell volume is increased. A brain with a large brain volume may have more reserve energy to delay the progression of age-related diseases.
Inulin is a plant polysaccharide, which can rapidly increase the amount of bifidobacteria in intestinal tract, regulate intestinal microbial flora, improve intestinal health, and prevent constipation; meanwhile, the generation of toxic fermentation products can be inhibited, and the liver can be protected. Inulin is added into the composition, so that the load of MFGM milk fat globule membrane concentrated whey protein on intestines and stomach after being ingested can be effectively relieved, and constipation can be avoided. This effect is particularly important for infants.
Immunoglobulin, which can enhance human immunity. The immunoglobulin can be added into the composition to exert synergistic effect with MFGM milk fat globule membrane concentrated whey protein, enhance immunity, and improve resistance to diseases.
Lactoferrin, having a molecular weight of 80kDa, is an iron-binding glycoprotein and belongs to the transferrin family. Lactoferrin exhibits potent antibacterial activity against a variety of bacteria, fungi, yeasts, viruses, and parasites. It also has anti-inflammatory and anti-cancer activities, and has multiple enzyme functions. Lactoferrin is added to the composition to provide the composition with an antibacterial effect while supplementing brain nutrition and to help maintain cellular iron levels in vivo.
CGMP whey protein, also known as casein glycomacropeptide, has protective effect on intestinal barrier. CGMP is used as a signal molecule to realize the regulation of the immune process of the intestinal mucosa of the organism through which immune signal pathway; CGMP has the ability to maintain intestinal mucosal immunity homeostasis. The CGMP is added into the composition, so that the composition can maintain the immunity and self-stability of intestinal mucosa of an organism, thereby effectively regulating and maintaining the internal environment of an intestinal tract and playing a role in repairing and protecting the gastrointestinal tract.
Lactose, while supplementing the sugar content of the composition, acts as a sweetener, effectively improving the flavor of the composition and enhancing its palatability.
The present embodiment also provides a method for preparing the composition for improving brain function, including:
mixing MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein according to parts by weight.
Further, the method also comprises the step of respectively sieving the MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein by a sieve of 60-80 meshes before mixing.
The following describes the embodiments of the present invention in detail. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Example 1
The embodiment provides a composition for improving brain function, which comprises the following components in parts by weight:
98 parts of MFGM milk fat globule membrane concentrated whey protein, 0.6 part of inulin, 0.4 part of immunoglobulin, 0.5 part of lactoferrin, 0.3 part of lactose and 0.2 part of CGMP whey protein.
The preparation method of the composition comprises the following steps:
according to the parts by weight, MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein are respectively sieved by a 80-mesh sieve and then mixed.
Examples 2 to 8
Compositions having liver and stomach protecting effects were prepared according to the method of example 1, based on the raw materials in table 1:
TABLE 1 formulation ratio of each component in examples 2-8
To further illustrate the effects of the compositions provided by the present invention, the following experimental examples are provided:
experimental examples Effect of compositions on mouse memory
1. Experimental background:
mild cognitive impairment is an age-related clinical precursor that can progress to overt dementia with age. With the increasing population of elderly people, therapeutic interventions that ameliorate or prevent age-related memory decline through the supplementation of targeted nutrients are highly desirable. Complex lipids, phospholipids and gangliosides are important for brain function. The hippocampus is the brain region that handles short-term memory, and may be an early target for structural and physiological impairments associated with aging, which can lead to a gradual decline in short-term memory. Effective interaction of neuronal vascular networks has been considered to be critical for maintaining brain function including memory and repair/restoration of acute brain injury and neurodegenerative diseases. The beneficial effect of single phospholipid supplementation, and the supplementation of the mixed milk fat in the brain development process can improve the novel recognition capability of adult rats. Therefore, the purpose of this experimental example was to evaluate the effect of adding complex lipid concentrates in a ratio similar to natural dairy products on cognitive function, neuroplasticity and vascular remodeling in aged rats.
2. The experimental process comprises the following steps:
selecting 3 groups of rats, each group comprises 15 rats, and male rats and female rats are divided into the following parts: an aged rat experimental group (month age: 24 months), an aged rat control group (month age: 24 months) and a young rat control group (month age: 5 months);
the composition provided in example 8 (abbreviated as PL in the figure) was fed to an aged rat experimental group, and both an aged rat control group and a young rat control group were fed with milk phospholipids for supplementing the brain, and after 4 months of continuous feeding, the Morris water maze test was performed, and then brain tissues were collected for biological analysis.
3. The experimental results are as follows:
(1) effect on rat body weight:
the weights of rats in the aged rat experimental group and the aged rat control group are not significantly different, so that the composition provided by the invention has no influence on the weight of the rats, namely the composition does not increase weight while supplementing brain nutrients and enhancing memory.
(2) And (3) testing the memory:
the memory test method is implemented by comparing labyrinth error experiments after taking the product
Trial initial heading error variation memory was assessed by analyzing the number of initial heading errors that entered the platform area 24 and 72 hours after the trial was collected. Mice with better memory will enter the plateau area more and will have fewer errors from the plateau area, measured in degrees.
The results are shown in FIGS. 1 and 2, where there was no difference in initial heading error between the three groups and between the two trials, but there was a significant interaction between each group and the two trials. Multiple comparisons showed that the initial heading errors for the first trial (24 hours) were similar within three groups, but the delay test trial (72 hours) showed: the course error of the aged control group is larger than that of the young group or the aged experimental group; there was no difference in initial heading error between the young control group and the old experimental group. The results show that although the course error amplitude of the old control group is increased, the course error amplitudes of the young control group and the old control group are both reduced but are not significant. In summary, the data for initial heading error indicate that supplementation with the formula provided herein can improve memory in older rats and become similar to memory in younger control rats.
(3) Dopamine export in striatum
The results of comparison of striatal dopamine neurons of the aged and young groups before and after feeding are shown in fig. 3, in which a is a photograph showing TH staining in the striatum of the young control group; b is a photograph showing the staining of dopamine neurons (TH) in the striatum of the aged control group; panel C is a photograph of TH staining in the striatum of the aged experimental group; panel D is an evaluation of mean density in striatum.
As can be seen from fig. 3, the TH density of striatum was significantly reduced in the old group compared to the young control group, and the TH density in the old experimental group was higher than that in the old control group. Thus, the composition provided by the present application significantly increases the TH density in aged rats to a value closer to that of young rats, compared to aged controls.
Therefore, the composition provided by the application can promote the upregulation of dopamine in the brain and remarkably recover the dopamine depletion. Given that dopamine depletion leads to age-related memory decline in humans, memory improvement following supplementation of the formula is a result of improved dopamine function. Loss of dopamine may occur in the early stages of brain aging and continue to late years, so the window of opportunity for dopamine recovery may also be broad, as supplementation with the formulation for 2 months in older rats also restores dopamine depletion.
(4) Neuroplasticity of hippocampus
The results are shown in FIG. 4, wherein A is a photograph of synaptophysin staining in young controls; panel B is a photograph of hippocampal synaptophysin staining in an elderly control group; panel C is a photograph of hippocampal synaptophysin staining in the aged experimental group. Synaptophysin expression was specific to hippocampal CA3 and CA4 subregions, and from FIGS. A-C, synaptophysin densities were similar in the CA4 subregions of the three hippocampal groups.
The graph D is the average density evaluation graph of the CA3 subregion, and it can be seen from FIG. 4(D) that the density of synaptophysin in the CA3 subregion in the aged experimental group is significantly increased compared to the aged control group rats, even more than the young control group rats. The results indicate that specific synaptophysin is lost in brain regions with age, but the compositions provided herein are capable of restoring synaptophysin loss.
(5) Effects on capillary vessels
Based on post-dissection comparison before and after feeding, as shown in fig. 5, in which panel a is a photograph of capillary blood vessels in a young control group; b is a photograph of capillary vessels in an aged control group; and the C picture is a photograph of capillary vessels in an old age group. As can be seen from the graphs A-C, the blood vessel densities of the hippocampus are similar among the three groups.
The D-graph is an evaluation of the length of the frontal cortex total blood vessels, and it can be seen from FIG. 5(D) that there are more capillaries in the frontal cortex of the aged rats in the aged experimental group compared with the aged control rats. The test shows that the total length of the capillary vessels of the frontal cortex of the aged experimental group is obviously increased compared with the aged control group.
In conclusion, by supplementing the formula provided by the application for a long time in the early aging stage, the memory of the aged rats can be moderately improved, which is mediated by preventing vascular degeneration and improving neural plasticity; at the same time, formula supplementation may promote slower but more stable neural plasticity in the hippocampus, resulting in longer-lasting memory. In addition, the formula product supplement can promote the dopamine up-regulation in the brain and remarkably recover the exhaustion of the dopamine. This indicates the potential for long term supplementation of formula products to improve memory as the spatial learning memory impairment is alleviated early in brain aging.
Finally, it should be noted that: the above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The composition for improving the brain function is characterized by comprising the following components in parts by weight:
20-98 parts of MFGM milk fat globule membrane concentrated whey protein, 0.6-60 parts of inulin, 0.4-13.8 parts of immunoglobulin, 0.5-5 parts of lactoferrin, 0.3-4 parts of lactose and 0.2-1.7 parts of CGMP whey protein.
2. The composition for improving brain function according to claim 1, wherein the MFGM milk fat globule membrane concentrated whey protein comprises 6% to 20% milk fat globule membrane by weight.
3. The composition for improving brain function according to claim 2, wherein the mass fraction of the milk fat globule membrane is 8% to 16%.
4. The composition for improving brain function according to claim 2, wherein the mass fraction of fat in MFGM milk fat globule membrane concentrated whey protein is 16% to 22%.
5. The composition for improving brain function according to claim 1, wherein the composition comprises, in parts by weight:
30-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-60 parts of inulin, 3-7 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-4 parts of lactose and 0.2-1 part of CGMP whey protein.
6. The composition for improving brain function according to claim 5, wherein the composition comprises, in parts by weight:
40-90 parts of MFGM milk fat globule membrane concentrated whey protein, 5-56 parts of inulin, 3-5 parts of immunoglobulin, 1-3 parts of lactoferrin, 0.5-3 parts of lactose and 0.4-1 part of CGMP whey protein.
7. The composition for improving brain function according to claim 6, wherein the composition comprises, in parts by weight:
90 parts of MFGM milk fat globule membrane concentrated whey protein, 5 parts of inulin, 3 parts of immunoglobulin, 1 part of lactoferrin, 1 part of lactose and 0.8 part of CGMP whey protein.
8. A method for preparing the composition for improving brain function according to claim 1, comprising:
mixing the MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein according to parts by weight.
9. The method for preparing a composition for improving brain function according to claim 8, further comprising the step of sieving the MFGM milk fat globule membrane concentrated whey protein, inulin, immunoglobulin, lactoferrin, lactose and CGMP whey protein with a 60-80 mesh sieve, respectively, before mixing.
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