CN115039882B - 一种用于降低餐后血糖的多糖组合物及其应用 - Google Patents
一种用于降低餐后血糖的多糖组合物及其应用 Download PDFInfo
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Abstract
本发明公开了一种多糖组合物,它由真菌多糖提取物和植物多糖提取物组成,所述真菌多糖提取物为桦褐孔菌和/或灰树花多糖提取物;所述植物多糖提取物为黄芪和/或黄花菜多糖提取物。本发明通过体外模拟胃肠消化实验筛选出效果较好的几种多糖并进行复配,通过小鼠实验和人体餐后血糖实验研究复配多糖体的作用,结果表明:本发明提供的多糖组合物能抑制消化关键酶——α‑葡萄糖苷酶的活性,延缓食物消化并减少葡萄糖的释放,降低糖尿病患者的空腹血糖及餐后血糖峰值。综上,本发明的多糖组合物在制备降低餐后血糖功能性食品添加剂方面具有应用前景。
Description
背景技术
本发明涉及一种功能性食品添加剂,具体是一种能够有效降低人体餐后血糖的复配多糖粉食品添加剂。
背景技术
随着生活条件的提高,糖尿病患者的数量呈明显的上升趋势,与恶性肿瘤和心脑血管疾病共同称为危害人类健康的三大疾病。餐后血糖,即餐后血浆葡萄糖(PPG),进餐10分钟后,随着碳水化合物的吸收,血糖开始升高。正常人进食后两个小时的餐后血糖值不超过7.8mmol/L,餐后血糖作为糖尿病诊断标准敏感性很高,大量的流行病学研究和临床试验,结果都证实了餐后血糖是心血管并发症发病和死亡的独立高危因素。
近年来餐后血糖受到许多关注,不仅因为糖尿病患者餐后血糖过高,而且饭后长期高血糖会增加糖耐量受损和慢性并发症如心血管疾病和微血管疾病的风险。因此,控制餐后高血糖对糖尿病的预防和治疗特别重要。市面上的一些用于控制餐后血糖的药物虽然作用效果好,但副作用明显。如α-葡萄糖苷酶抑制剂——阿卡波糖,它能抑制寡糖和多糖分解为葡萄糖,延缓糖的吸收,但同时会使患者产生胃胀、腹泻等不良反应。
具有高效无毒特点的天然活性成分逐渐成为营养干预餐后高血糖研究的新方向,也是近些年的研究热点。桦褐孔菌在我国俗称白桦茸,药用部位菌核外形呈块状,外表炭黑色,内部黄褐色或茶褐色。桦褐孔菌素有“特殊的天然物质”、“万能药用真菌”之称,中世纪时东欧地区民间即将其制成茶剂,用于防治消化道癌症、糖尿病等疾病,桦褐孔菌多糖经研究表明具有调节免疫、抗肿瘤、抗氧化、降血糖、降血脂等方面的功效。灰树花是一种药食两用的真菌,研究证实灰树花具有减少胰岛素抵抗,增强人体对胰岛素敏感度的功效,有助于控制血糖,抑制脂肪细胞堆积,降低血压,增强免疫力。黄芪和黄花菜都是药食两用的天然植物,黄芪多糖可作为免疫促进剂或调节剂,同时具有抗病毒、抗肿瘤、抗衰老、治疗糖尿病等作用;黄花菜含有大量的卵磷脂,有利于血液循环和抗衰老,其多糖经研究可以提高免疫力,还有明显的体内抗肿瘤活性。
本发明通过体外模拟胃肠消化实验和体内研究对动物和人体餐后血糖的作用,得到一种能够有效降低人体餐后血糖的复配多糖粉。
发明内容
本发明的目的是提供一种由真菌多糖提取物和植物多糖提取物组成的多糖组合物,该组合能延缓食物消化,减少葡萄糖的释放从而降低餐后血糖,本发明对糖尿病的预防具有重要意义。
一种多糖组合物,它由真菌多糖提取物和植物多糖提取物组成,所述真菌多糖提取物为桦褐孔菌和/或灰树花多糖提取物;所述植物多糖提取物为黄芪和/或黄花菜多糖提取物。
优选地,所述真菌多糖提取物与植物多糖提取物的重量比为1-3:1。
本发明进一步提供所述的多糖组合物在制备用于降低餐后血糖的功能性食品添加剂中的应用。
一种用于降低餐后血糖的功能性食品添加剂,它含有以上所述的多糖组合物。
所述的功能性食品添加剂还含有花青素。
优选地,所述花青素为紫薯花青素和/或蓝莓花青素。紫薯花青素和蓝莓花青素是天然强效自由基清除剂,经研究具有一定预防高血压、减轻肝机能障碍、抗癌的功能,能进一步增强多糖组合物的疗效。
进一步优选地,所述功能性食品添加剂由以下重量份数的成份组成:灰树花多糖提取物1份;桦褐孔菌多糖提取物0.5份;黄花菜多糖提取物1份;紫薯花青素0.3份,蓝莓花青素0.3份。
本发明以多种药食同源的多糖提取物为研究材料,通过体外模拟胃肠消化实验比较它们延缓面团消化的作用效果,从中筛选出效果较好的几种多糖并进行复配。在此基础上,通过小鼠实验和人体餐后血糖实验研究复配多糖体内降低餐后血糖的作用。研究结果表明:本发明提供的多糖组合物能抑制消化关键酶——α-葡萄糖苷酶的活性,延缓食物消化并减少葡萄糖的释放,能够显著降低糖尿病患者的空腹血糖及餐后血糖峰值。
综上,本发明的多糖组合物能降低人体餐后血糖从而减少多种相关疾病发生的风险,在制备功能性食品添加剂方面具有广泛应用前景。
具体实施方式
下面通过具体实施例对本发明进行详细说明。实施例中所使用的各种提取物均是将各原料按照本领域所熟知的水提醇沉法制备得到的多糖提取物,提取物中含有的主要成份是多糖类物质,经检测总多糖含量均在30-70%之间。实施例中未说明来源的材料均为本领域常规的试验材料,可通过各种商业途径购买得到。
实施例1
体外模拟胃肠道消化实验研究单一多糖/复配多糖对面团消化的延缓作用
(1)多糖种类的筛选
不同来源的10多种药食同源的多糖提取物,测定其中的活性物质组成和多糖含量,设计单因素实验,将样品与中筋小麦面粉混合后模拟胃肠消化,筛选出延缓面团消化效果较好的样品,进行下一步复配。
(2)体外模拟胃肠消化
试验材料:
模拟唾液的制备:将0.12g K2HPO4、0.005g Na2HPO4、0.16g NaCl、2mg mucin和0.016gα-淀粉酶溶于20mL蒸馏水,调节PH至6.8。
模拟胃液制备:将3.2g胃蛋白酶和2.0g NaCl溶解在超纯水中,加入7.0mL HCl,用超纯水定容至1.0L。用HCl调节溶液pH至2.0。
模拟肠液的制备:将0.120g胰蛋白酶、0.75g胆汁盐、108mgα-淀粉酶溶解于30mL0.1moL/L的NaHCO3中,使用前在37℃水浴30min,现配现用。
α-葡萄糖苷酶液制备:取0.4mgα-葡萄糖苷酶溶于10mL pH6.8的磷酸盐缓冲液,得到1U/mg的酶液,于-20℃保存待用。
试验方法:
进行模拟口腔消化实验:取经熟化后的面团或复配多糖面团约1.0g,按体积比1:4加入模拟唾液,在37℃下水浴震荡100r/min消化3min;
进行胃消化实验:加入20mL模拟胃液,于37℃下水浴震荡100r/min消化两个小时;
进行肠消化实验:用1mol/L的NaHCO3调节溶液pH至7.0,再加入4.5mL模拟肠液,调节pH为7,加入2mLα-葡萄糖苷酶液。于37℃下水浴震荡100r/min,消化2h后,立即冷却以终止反应。在模拟肠消化过程中,在消化时间为0h、0.5h、1.0h、1.5h、2.0h时,分别从反应液中取出2.0mL上清液作为肠消化后样品(Intestinal sample),将3mL无水乙醇加入取出的溶液以保证消化酶的失活和酚酸物质的稳定性。在4℃下4000r/min离心10min,于4℃保存备用。
(3)DNS比色法测定上清液中游离还原糖的浓度。
试验结果:
五种单一多糖及两个复配多糖对面团消化的抑制结果见表1。
与纯小麦面团相比,两组复配物在0.5h、1.0h、1.5h和2.0h的葡萄糖释放浓度都显著降低(p<0.05),1h前仅为纯小麦面团中葡萄糖释放浓度的50%不到。
与单一多糖相比,复配组对于延缓面团消化的效果更好(p<0.05)。两复配组结果在各个时间点并无显著差异(p>0.05)。
表1不同单一多糖及复配多糖对面团中葡萄糖释放的影响
不同字母代表具有显著差异,p<0.05。
实施例2
体内动物实验分析复配多糖降低餐后血糖的作用
1.小鼠餐后血糖实验
(1)试验设计
健康SPF级昆明雄性小鼠(实验动物生产许可证号:SCXK(鄂)2015-0019),体重26±2g,购于华中农业大学。动物自由进食普通饲料及饮水,适应性喂养一周后根据体重将48只小鼠随机分成6组,具体分组如下:空白面团组(Control)、阳性组(阿卡波糖)、黄芪多糖组、黄花菜多糖组、黄芪多糖复配组1、黄花菜多糖复配组2,每组8只小鼠。接下来的一周,分别对两个单一多糖组、复配组1和复配组2的小鼠灌胃1000mg/kg剂量的样品;阿卡波糖组按照20mg/kg剂量进行灌胃,空白组按照0.1mL/10g剂量灌胃蒸馏水。各组小鼠灌胃一周后,断粮不断水16h进行次日的餐后血糖实验。首先对各组小鼠空腹血糖值(FBG)进行测定,随后按照每0.5min灌胃一只小鼠的速度,分别对实验组小鼠灌胃黄芪多糖溶液(1000mg/kg)、黄花菜多糖溶液(1000mg/kg)、黄芪复配物溶液(1000mg/kg)、黄花菜复配物溶液(1000mg/kg)和阿卡波糖(20mg/kg),期间严格把控灌胃速度。给予样品30min后,各小鼠按4g/kg剂量灌胃糊化的空白面团冻干粉溶液,并于灌胃后0min、15min、30min、60min、90min、120min测量各小鼠血糖值。灌胃后使用罗氏ACCU-CHEK活性血糖仪在0、15、30、60、90和120分钟测定尾静脉血糖水平,并计算120min内的血糖曲线下面积(AUC)。
(2)试验结果
小鼠餐后血糖基本在30min到达峰值,阿卡波糖组及两个复配组的餐后血糖峰值都低于空白组小鼠,30min之后五个组的血糖值都明显低于空白组,60min之后复配组的降糖效果优于阿卡波糖组。结果见表2。实验组的小鼠餐后血糖AUC都低于空白组,且阿卡波糖组和黄花菜复配组的AUC值和空白组存在显著性差异(p<0.05),与空白组相比,阿卡波糖组AUC降低19.50%,黄芪复配组AUC降低14.96%,黄花菜复配组AUC降低25.08%。结果见表3。
表2单一多糖及复配多糖对小鼠餐后血糖值的影响
表3单一多糖及复配多糖对小鼠AUC的影响
实施例3
人体餐后血糖实验验证复配多糖降低餐后血糖的作用
配方1:黄花菜多糖提取物1.0g,灰树花多糖提取物1.0g,桦褐孔菌多糖提取物0.5g,紫薯花青素0.3g,蓝莓花青素0.3g。
配方2:黄花菜多糖提取物1.0g,紫薯花青素0.3g,蓝莓花青素0.3g。
配方3:灰树花多糖提取物1.0g,桦褐孔菌多糖提取物0.5g,紫薯花青素0.3g,蓝莓花青素0.3g。
餐后血糖控制配方的人群实验方法:
参试人群要求:
1.未服用减肥药、降血糖药6个月以上。
2.参试前一天的晚7点后不进食,不喝含糖饮品,只喝水。
3.参试当天,早上起床后只喝水200mL,不进食。
4.参试当天7点半到校医院集合,10点30分结束离开。
5.30人参试,20-40岁,年龄段各半,性别各半。
一、空白阶段
(一)时间安排
11月17日早7:30 参试人群在校医院集合
11月17日早8:00 参试人群空腹血糖测试
11月17日早8:10 参试人群吃一个馒头
11月17日早9:10 餐后一小时血糖值测试
11月17日早10:10 餐后二小时血糖值测试
二、处理阶段
(一)时间安排
11月18日早7:30 参试人群在校医院集合
11月18日早8:00 参试人群空腹血糖测试
11月18日早8:10 参试人群服用样品各一份
11月18日早8:20 参试人群吃一个馒头
11月18日早9:20 餐后一小时血糖值测试
11月18日早10:20 餐后二小时血糖值测试
三、试验结果
将参试人员分为三组进行测试,结果见表4。与前一天不服用多糖粉相比,服用多糖粉后,参试人员的餐后1、2h血糖值都有所降低。餐后1小时,服用三种配方的不同组志愿者的血糖值均显著低于不服用配方的空白对照组(p<0.05),服用配方1的志愿者在餐后2小时的血糖值也与空白对照组餐后2小时血糖值及服用配方后餐后1小时血糖值形成显著差异(p<0.05);通过观察比较3个不同配方组间餐后血糖值发现,餐前服用多糖复配粉确实能起到降低餐后血糖的作用,且配方1控制餐后血糖值上升的效果略优于配方2和配方3。
表4单一多糖及复配多糖对人体餐后血糖值的影响的比较
Claims (1)
1.一种用于降低餐后血糖的功能性食品添加剂,其特征在于由以下重量份数的成分组成:灰树花多糖提取物1份;桦褐孔菌多糖提取物0.5份;黄花菜多糖提取物1份;紫薯花青素0.3份,蓝莓花青素0.3份,能抑制消化关键酶——α-葡萄糖苷酶的活性,延缓食物消化并减少葡萄糖的释放,能够显著降低糖尿病患者的空腹血糖及餐后血糖峰值。
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