CN115104731A - Nutritional composition and food product comprising the same - Google Patents

Nutritional composition and food product comprising the same Download PDF

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CN115104731A
CN115104731A CN202210835034.7A CN202210835034A CN115104731A CN 115104731 A CN115104731 A CN 115104731A CN 202210835034 A CN202210835034 A CN 202210835034A CN 115104731 A CN115104731 A CN 115104731A
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nutritional composition
alpha
milk
tocopherol
phospholipids
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CN115104731B (en
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陈勇
王炬
潘健存
张维
蒋士龙
陈博
梁爱梅
冷友斌
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Heilongjiang Feihe Dairy Co Ltd
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Heilongjiang Feihe Dairy Co Ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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

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Abstract

The present invention relates to a nutritional composition and to a food product comprising said nutritional composition. The nutritional composition comprises phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid (ARA). The nutritional composition can promote brain health, especially increase the content of phospholipids and docosahexaenoic acid (DHA) in brain.

Description

Nutritional composition and food product comprising the same
Technical Field
The present invention relates generally to a nutritional composition for promoting brain health, in particular increasing the content of phospholipids and docosahexaenoic acid (DHA) in the brain, and to food products comprising said nutritional composition. More specifically, the present invention relates to a nutritional composition comprising phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid (ARA), and to a food product comprising said nutritional composition.
Background
The brain is where the most concentrated phospholipid content occurs in the human organs. Phospholipids are indispensable substances for the human body. Phospholipids are mainly present in animal and plant cells and are the main components of biological cell membranes. DHA is an essential component of brain cells and nervous tissues and is very important for maintaining cell morphology and physiological functions. The content of DHA in the biological membrane is increased, and the content of DHA has influence on the permeability of the fluid substance of the membrane and the activity of a receptor, thereby influencing the function of the membrane, being beneficial to enhancing the transmission of neural information and enhancing the activity of the brain and the nervous system.
Brain health affects a person's cognitive ability, memory, and learning ability. "cognition" refers to the ability to process information, put things into memory, reason about, and solve problems. Cognitive functions such as speed of brain processing problems, working memory and long-term memory tend to decline with age after age 20 years, and these aging phenomena are also usually accompanied by a reduction in brain structural regions such as the caudate nucleus, cerebellar hemisphere, lateral prefrontal cortex and hippocampus. It is seen that whether the brain is completely developed in the early years and whether the adult brain is healthy is very important for the health of people.
Phospholipids are lipids containing one or more phosphate groups, which are the main components constituting the basic skeleton of biomembranes, and the proportion of phospholipids is the highest among the lipids contained in human grey brain matter. Phospholipids are the most important structural lipids of brain and nervous tissues and are important substances constituting biological membranes. Phospholipids are mainly composed of Sphingomyelin (SM), Phosphatidylethanolamine (PE), Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylserine (PS).
It has been found that the fat of breast milk contains lipid components such as phospholipids, wherein the phospholipids account for approximately 0.4% to 1% of the total fat. Phospholipids have an important role in the growth and development of infants, especially in the development of the brain, nerves and vision of infants, and are indispensable components for maintaining the structural stability of milk fat globules. The phospholipid has important biological functions on the growth and development of the infant, is beneficial to the emulsification, digestion, absorption, operation and utilization of fatty acid, and simultaneously has a synergistic effect on the biological utilization of long-chain polyunsaturated fat such as DHA, ARA and the like.
Brain aging decreases the fluidity of the synaptic membrane of the brain. With the increasing depth of cell membrane research, researchers have found that changing the composition of phospholipids on the membrane can reduce the fluidity of the membrane, and further affect the structure and function of the membrane protein. It has been found that as the PC/S M ratio decreases, the film flow decreases. It can be seen that the contents of the phospholipid components can affect the fluidity of brain synaptosome membranes. The research shows that phosphatidylserine can improve the memory function of the Alzheimer disease patients.
About 60% of the phospholipids in raw milk are bound to the fat globules, the remainder being on the fat globule membrane free in skim milk.
Milk Fat Globule Membrane (MFGM) is a unique structure in milk and contains components such as phospholipids, proteins, and cholesterol. There are more than 190 different proteins in MFGM, including: immune proteins, lactoferrin, and other proteins. The protein component and the lipid component in the MFGM play a positive role in the growth and development of the infant. In addition to proteins, MFGM contains phospholipids, which are biologically active substances and have a nutritional function, which are beneficial for the development and cognitive abilities of the infant's brain, nervous system and digestive system, partly produced by secretion from mammary epithelial cells, partly produced by cells carried in breast milk, and some derived from maternal serum. However, due to various factors, infants do not have sufficient breast milk to meet their own needs for normal growth and development, which requires a supply of infant formula.
The d-alpha-tocopherol is also called RRR-alpha-tocopherol, RRR. The activity of the natural RRR-alpha-tocopherol is 1.36-2 times of that of the synthetic alpha-tocopherol, and the natural RRR-alpha-tocopherol is highly enriched (more than 70%) in key areas which are responsible for memory and learning, such as the frontal cortex, hippocampus, occipital cortex and the like of the brain of the infant, and presents an accumulation trend along with the increasing age, so that the RRR-alpha-tocopherol has very important significance for the memory and intelligence development of the infant. The research shows that the total alpha-tocopherol level in Chinese milk is high, wherein the alpha-tocopherol concentration in the colostrum is as high as 9.20 mg/L. RRR-alpha-tocopherol, which is highly enriched in the brain, can protect long-chain unsaturated fatty acids such as DHA and the like through an antioxidant effect. The d-alpha-tocopherol in the infant formula milk powder is mainly derived from d-alpha-tocopherol acetate.
The research finds that docosahexaenoic acid (DHA) and arachidonic acid (ARA) in long-chain polyunsaturated fatty acid (LCPUFA) are related to the development of brain and neural network, and the DHA is an indispensable material basis for the development and formation of brain cells.
It was found that infants fed breast milk had a higher DHA concentration in the frontal and parietal cortices than in the corticosteroids fed with infant formula (no DHA and ARA). It is believed that this observation is due to breast milk being a rich source of DHA. Researchers therefore speculate that DHA, ARA added to infant formula would improve neurological function. In randomized clinical trials with infant formula, evidence has shown that the specific nutritional component docosahexaenoic acid (DHA) in human milk may have an advantage in cognitive development, improving cognitive performance. DHA in the diet of preterm or term infants is associated with a higher mental development score (Carlson et al, 1994). More researchers found that the infant formula milk powder added with DHA + ARA can improve the mental development index of infants (Birch E E et al, 2000).
With the increase in human life and the continuous increase in the population of the elderly, the incidence of Cognitive Impairment (CI) in the elderly is on a significantly increasing trend, and Alzheimer's Disease (AD) eventually caused by CI becomes one of the major problems endangering the health of the elderly. A large number of basic and clinical researches show that DHA plays a unique role in maintaining and improving the cognitive function of the brain. Nutritional intervention with foods or dietary supplements rich in n-3 polyunsaturated fatty acids may have a positive effect on preventing the development of cognitive dysfunction in elderly people or improving cognitive function in alzheimer patients.
In the field of domestic infant formula powder, a lot of blanks exist in the aspects of phospholipid, milk fat globule membrane protein and d-alpha-tocopherol breast emulsification, and the inventor does not search a nutritional composition which is designed from the aspect of pathogenesis and is beneficial to improving the cognitive ability of the old and keeping the brain healthy. In view of the above, it is desirable to provide a nutritional composition for promoting brain health and increasing the contents of cerebrum phospholipid and DHA, so as to make up for the blank in the field.
Disclosure of Invention
An object of the present invention is to provide a nutritional composition which can promote brain health, in particular increase the content of phospholipids and DHA in the brain.
It is another object of the present invention to provide a food product comprising the nutritional composition.
The present inventors have found through studies that the use of a nutritional composition comprising phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid, results in the promotion of brain health, in particular an increase in the phospholipid content, the DHA content in the brain. In particular, the components have synergistic effect on promoting brain health, especially increasing the content of phospholipid and DHA in the brain.
Specifically, the present invention is realized as follows.
1. A nutritional composition comprising phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid.
2. The nutritional composition of item 1, wherein the source of phospholipids is a milk source and/or a plant source; preferably, the milk source is raw cow milk, and/or raw sheep milk, and/or whole milk powder, and/or desalted whey powder, and/or whey protein powder, and/or concentrated whey protein powder, and/or milk fat globule membrane protein powder; preferably, the plant source is soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soya lecithin, and/or sunflower seed oil.
3. The nutritional composition according to any of the items 1-2, wherein the milk fat globule membrane protein is derived from raw milk and/or raw goat milk and/or whole milk powder and/or desalted whey powder and/or whey protein powder and/or concentrated whey protein powder and/or milk fat globule membrane protein powder.
4. The nutritional composition according to any one of items 1-3, wherein the content of phospholipids is 2.0-12.0 wt.%, preferably 5.0-11.0 wt.%, preferably 7.0-10.0 wt.%, preferably 8.0-9.5 wt.%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
5. The nutritional composition according to any one of items 1-4, wherein the milk fat globule membrane protein is present in an amount of 25.0-95.0 wt. -%, preferably 50.0-92.0 wt. -%, preferably 70.0-90.0 wt. -%, preferably 73.0-88.0 wt. -%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
6. The nutritional composition according to any one of items 1-5, wherein the d-alpha-tocopherol derivative is d-alpha-tocopherol acetate.
7. The nutritional composition according to any one of items 1-6, wherein the content of d-alpha-tocopherol or d-alpha-tocopherol derivative is 0.10-0.60 wt. -%, preferably 0.12-0.50 wt. -%, preferably 0.14-0.45 wt. -%, preferably 0.15-0.40 wt. -%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
8. The nutritional composition according to any one of items 1-7, wherein the docosahexaenoic acid is present in an amount of 2.0-45.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.0-10.0 wt. -%, preferably 2.5-8.0 wt. -%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
9. The nutritional composition according to any one of items 1-8, wherein the arachidonic acid is present in an amount of 2.0-45.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.0-12.0 wt. -%, preferably 2.5-10.0 wt. -%, relative to the total weight of the nutritional composition, or relative to the total weight of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition.
10. The nutritional composition according to any one of items 1-9, wherein the mass ratio of arachidonic acid to docosahexaenoic acid is 5.0-0.2, preferably 4.0-0.5, preferably 3.5-0.8, preferably 3.2-0.9, preferably 3.0-1.0.
11. The nutritional composition according to any one of items 1-10, wherein the nutritional composition consists of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid and arachidonic acid.
12. A food product comprising the nutritional composition according to any one of items 1-11.
13. The food product of item 12, wherein the food product is selected from the group consisting of infant formula, nutritional supplement, recombined milk powder, special medical formula, health food, and functional food.
14. The food product according to any of the items 12-13, wherein the nutritional composition is added in an amount of at least 0.1 wt. -%, preferably 0.2-95.0 wt. -%, preferably 0.5-80.0 wt. -%, preferably 1.0-75.0 wt. -%, preferably 1.5-50.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.5-15.0 wt. -%, based on the total weight of the food product.
15. The food product of any of items 12-14, which is in powder or liquid form.
Drawings
FIG. 1 shows the results of the fourth day latency in rats from experiments 1-1 to 1-4.
FIG. 2 shows the results of the fourth day latency in rats tested 2-1 to 2-3.
FIG. 3 shows the results of the fourth day latency in rats from experiments 3-1 to 3-3.
FIG. 4 shows the results of the fourth day latency in rats tested 4-1 to 4-5.
Detailed Description
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art, but in case of conflict, the definitions set forth herein shall control.
As used herein, the following terms have the following meanings.
The term "infant" refers to a person 0 to 6 months of age.
The term "older infant" refers to a person 6-12 months of age.
The term "young child" refers to a person 12-36 months of age.
The term "infant" refers to a person 0-36 months of age.
The term "infant formula" as used herein encompasses infant formulas, follow-up infant formulas and toddler formulas. Typically, infant formulas are used as a substitute for breast milk from the birth of the infant, larger infant formulas are used as a substitute for breast milk from the 6-12 months after the birth of the infant, and infant formulas are used as a substitute for breast milk from the 12-36 months after the birth of the infant.
The term "infant formula" refers to a liquid or powder product made by adding appropriate amounts of vitamins, minerals and/or other ingredients to milk and milk protein products or soy and soy protein products as the main raw materials and producing and processing only by physical methods. Is suitable for normal infants, and the energy and nutrient components of the infant formula can meet the normal nutritional requirements of the infants of 0-6 months.
The term "follow-up infant formula" refers to a liquid or powder product made by adding appropriate amounts of vitamins, minerals and/or other ingredients to milk and milk protein products or soy and soy protein products as the main raw materials and producing and processing by physical methods only. Is suitable for older infants, and has energy and nutritional components capable of meeting partial nutritional requirements of older infants of 6-12 months.
The term "infant formula" refers to a liquid or powder product prepared by using milk and milk protein products or soybean and soybean protein products as main raw materials, adding appropriate amount of vitamins, minerals and/or other components, and producing and processing by a physical method. Is suitable for children, and has energy and nutritional components capable of meeting partial nutritional requirements of normal children of 12-36 months.
The term "breast milk" is understood to mean the mother's breast milk or colostrum.
The term "fully breastfed infant or young child" has the usual meaning and refers to an infant in which the majority of the nutrients and/or energy are derived from human breast milk.
The term "infant/follow-on/older infant/toddler fed primarily with infant formula" has the usual meaning and refers to an infant or toddler whose source of nutrients and/or energy originates primarily from physically processed infant formula, follow-on milk or growing up milk. The term "primarily" refers to at least 50%, such as at least 75%, of those nutrients and/or energies.
Furthermore, in the context of the present invention, the term "comprising" or "comprises" does not exclude other possible elements. The compositions of the present invention (including the various embodiments described herein) may comprise, consist of, or consist essentially of the following elements: essential elements and necessary limitations of the invention described herein, as well as any other or optional ingredients, components or limitations described herein or otherwise required.
The subject of the invention is suitable for normal humans, and may be infants and/or older infants, and/or young children, and/or young adults, and/or middle aged adults, and/or elderly. More preferred are formula fed human infants.
All percentages are by weight unless otherwise indicated.
The invention will now be described in more detail. It should be noted that the various aspects, features, embodiments, examples, and advantages thereof described herein may be compatible and/or may be combined together.
The invention relates to a nutritional composition capable of promoting brain health, in particular increasing the content of phospholipid and DHA in the brain, and a food containing the nutritional composition.
The present invention will be specifically explained below.
Nutritional composition
In one aspect, the present invention provides a nutritional composition comprising phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid.
In one embodiment, the nutritional composition consists of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid.
The present inventors have found that when a nutritional composition comprises phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid together, these components synergistically promote brain health, in particular increase the phospholipid content, DHA content, in the brain.
Phospholipids
In the context of the present invention, the term "phospholipid" is a generic term for the components of phospholipids, which may consist of Sphingomyelin (SM), and/or Phosphatidylethanolamine (PE), and/or Phosphatidylcholine (PC), and/or Phosphatidylinositol (PI), and/or Phosphatidylserine (PS).
The phospholipids may be derived from milk and/or plant. The phospholipids may be provided in liquid or powdered form.
The milk-derived phospholipid may be provided by one or more of raw milk, and/or raw sheep milk, and/or whole milk powder, and/or desalted whey powder, and/or whey protein powder, and/or concentrated whey protein powder, and/or milk fat globule membrane protein powder.
The plant-derived phospholipids may be provided by one or more of soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soya lecithin, and/or sunflower seed oil, or by one or more of the food materials made therefrom.
In one embodiment, the phospholipid content may be 2.0-12.0 wt.%, preferably 5.0-11.0 wt.%, preferably 7.0-10.0 wt.%, preferably 8.0-9.5 wt.%, relative to the total weight of the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 2.0 wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.%, 3.0 wt.%, 3.1 wt.%, 3.2 wt.%, 3.3 wt.%, 3.4 wt.%, 3.5 wt.%, 3.6 wt.%, 3.7 wt.%, 3.8 wt.%, 3.9 wt.%, 4.0 wt.%, 4.1 wt.%, 4.2 wt.%, 4.3 wt.%, 4.4 wt.%, 4.5 wt.%, 4.6 wt.%, 4.7 wt.%, 4.8 wt.%, 4.9 wt.%, 5.0 wt.%, 5.1 wt.%, 5.2 wt.%, 5.3 wt.%, 5.4 wt.%, 5.5.5 wt.%, 5.6 wt.%, 5.7 wt.%, 5.8 wt.%, 5.9 wt.%, 6.0 wt.%, 6.1 wt.%, 6.2 wt.%, 6.3 wt.%, 6.6.6.6 wt.%, 6.6.6 wt.%, 6.6.6.6.6.6 wt.%, 6.6.6 wt.%, 6.6.6.6 wt.%, 6.6.6 wt.%, 6.7 wt.%, 6.6.6.6.6 wt.%, 6 wt.%, 6.6.6.6.6.6.6.6 wt.%, 6.7 wt.%, 6.6.6 wt.%, 6.7 wt.% of 3.6.6.6.6.6.6.6.6.6.6.6.6.6.6.6.6.6.6.6 wt.% of the weight, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7 wt%, 9.8 wt%, 9.9 wt%, 10.0 wt%, 10.1 wt%, 10.2 wt%, 10.3 wt%, 10.4 wt%, 10.5 wt%, 10.6 wt%, 10.7 wt%, 10.8 wt%, 10.9 wt%, 11.0 wt%, 11.1 wt%, 11.2 wt%, 11.3 wt%, 11.4 wt%, 11.5 wt%, 11.6 wt%, 11.7 wt%, 11.8 wt%, 11.9 wt%, 12.0 wt%, or a range defined by any two thereof and any values and subranges encompassed within this range.
When the content of phospholipids in the nutritional composition of the present invention is within the above range, the nutritional composition may more significantly promote brain health, particularly increase the content of phospholipids, DHA in the brain, and the synergistic effect of phospholipids, milk fat globule membrane protein, d- α -tocopherol or d- α -tocopherol derivatives such as d- α -tocopheryl acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, particularly increase the content of phospholipids, DHA in the brain may be more significant.
In one embodiment, the phospholipid is available, for example, from jagi, germany.
Milk fat globule membrane protein
In the context of the present invention, the term "milk fat globule membrane protein (MFGM)" refers to a component of milk, in particular bovine milk or human milk. Briefly, the term includes membranes and membrane-bound materials around the fat globules in mammalian milk, as well as other components of MFGM, which are referred to as "MFGM components".
Herein, for convenience of language, the terms "milk fat globule membrane protein", "MFGM" and "MFGM component" are used interchangeably.
The milk fat globule membrane protein may be derived from any substance containing milk fat globule membrane protein such as raw milk and/or raw sheep milk and/or whole milk powder and/or desalted whey powder and/or whey protein powder and/or concentrated whey protein powder (MFGM) and/or milk fat globule membrane protein powder.
In one embodiment, the milk fat globule membrane protein content may be 25.0-95.0 wt. -%, preferably 50.0-92.0 wt. -%, preferably 70.0-90.0 wt. -%, preferably 73.0-88.0 wt. -%, relative to the total weight of the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 25.0 wt.%, 25.5 wt.%, 26.0 wt.%, 26.5 wt.%, 27.0 wt.%, 27.5 wt.%, 28.0 wt.%, 28.5 wt.%, 29.0 wt.%, 29.5 wt.%, 30.0 wt.%, 30.5 wt.%, 31.0 wt.%, 31.5 wt.%, 32.0 wt.%, 32.5 wt.%, 33.0 wt.%, 33.5 wt.%, 34.0 wt.%, 34.5 wt.%, 35.0 wt.%, 35.5 wt.%, 36.0 wt.%, 36.5 wt.%, 37.0 wt.%, 37.5 wt.%, 38.0 wt.%, 38.5 wt.%, 39.0 wt.%, 39.5 wt.%, 40.0 wt.%, 40.5 wt.%, 41.0 wt.%, 41.5 wt.%, 42.0 wt.%, 42.5 wt.%, 43.0 wt.%, 43.5 wt.%, 44.0 wt.%, 44.5 wt.%, 45.0 wt.%, 45.5 wt.%, 46.0 wt.%, 46.5 wt.%, 46.0 wt.%, 48.5 wt.%, 48.0 wt.%, 49.47.0 wt.%, 49 wt.%, 49.0 wt.%, 49 wt.%, 49.5 wt.%, 49 wt.%, 49.0 wt.%, 49 wt.%, 49.0, 50.5 wt%, 51.0 wt%, 51.5 wt%, 52.0 wt%, 52.5 wt%, 53.0 wt%, 53.5 wt%, 54.0 wt%, 54.5 wt%, 55.0 wt%, 55.5 wt%, 56.0 wt%, 56.5 wt%, 57.0 wt%, 57.5 wt%, 58.0 wt%, 58.5 wt%, 59.0 wt%, 59.5 wt%, 60.0 wt%, 60.5 wt%, 61.0 wt%, 61.5 wt%, 62.0 wt%, 62.5 wt%, 63.0 wt%, 63.5 wt%, 64.0 wt%, 64.5 wt%, 65.0 wt%, 65.5 wt%, 66.0 wt%, 66.5 wt%, 67.0 wt%, 67.5 wt%, 68.0 wt%, 68.5 wt%, 69.0 wt%, 69.5 wt%, 70.0 wt%, 70.5 wt%, 71.0 wt%, 71.5 wt%, 72.0 wt%, 72.5 wt%, 76.0 wt%, 75.5 wt%, 75 wt%, 75.0 wt%, 75 wt% of the composition, 76.5 wt%, 77.0 wt%, 77.5 wt%, 78.0 wt%, 78.5 wt%, 79.0 wt%, 79.5 wt%, 80.0 wt%, 80.5 wt%, 81.0 wt%, 81.5 wt%, 82.0 wt%, 82.5 wt%, 83.0 wt%, 83.5 wt%, 84.0 wt%, 84.5 wt%, 85.0 wt%, 85.5 wt%, 86.0 wt%, 86.5 wt%, 87.0 wt%, 87.5 wt%, 88.0 wt%, 88.5 wt%, 89.0 wt%, 89.5 wt%, 90.0 wt%, 90.5 wt%, 91.0 wt%, 91.5 wt%, 92.0 wt%, 92.5 wt%, 93.0 wt%, 93.5 wt%, 94.0 wt%, 94.5 wt%, 95.0 wt%, or a range defined by any two thereof and any values and subranges included within this range.
When the content of milk fat globule membrane proteins in the nutritional composition of the invention is within the above range, the nutritional composition may more significantly promote brain health, in particular increase the content of phospholipids, DHA in the brain, and the synergistic effect of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, in particular increase the content of phospholipids, DHA in the brain, may be more significant.
In one embodiment, milk fat globule membrane proteins are available from ARLA, denmark.
D-alpha-tocopherol or d-alpha-tocopherol derivatives
d-alpha-tocopherol is an isomer of vitamin E, and is the most bioactive vitamin E. D-alpha-tocopherol as used herein refers to naturally occurring vitamin E. For the convenience of language herein, the terms "d-alpha-tocopherol", "RRR-alpha-tocopherol" and "naturally occurring vitamin E", "RRR" are used interchangeably.
The term "d-alpha-tocopherol derivative" as used herein refers to a substance derived from d-alpha-tocopherol and capable of providing d-alpha-tocopherol.
In one embodiment, the d-alpha-tocopherol derivative is d-alpha-tocopherol acetate.
In one embodiment, the d-alpha-tocopherol or d-alpha-tocopherol derivative (e.g., d-alpha-tocopheryl acetate) content may be 0.10 to 0.60 wt. -%, preferably 0.12 to 0.50 wt. -%, preferably 0.14 to 0.45 wt. -%, preferably 0.15 to 0.40 wt. -%, relative to the total weight of the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 0.10 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, 0.20 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, 0.26 wt%, 0.27 wt%, 0.28 wt%, 0.29 wt%, 0.30 wt%, 0.31 wt%, 0.32 wt%, 0.33 wt%, 0.34 wt%, 0.35 wt%, 0.36 wt%, 0.37 wt%, 0.38 wt%, 0.39 wt%, 0.40 wt%, 0.41 wt%, 0.42 wt%, 0.43 wt%, 0.44 wt%, 0.45 wt%, 0.46 wt%, 0.47 wt%, 0.48 wt%, 0.49 wt%, 0.50 wt%, 0.51 wt%, 0.52 wt%, 0.53 wt%, 0.54 wt%, 0.59 wt%, 0.60 wt%, 0.58 wt%, 0.57 wt%, 0.58 wt%, 0.60 wt%, 0.58 wt%, 0.57 wt%, 0., Or a range defined by any two thereof, and any values or subranges subsumed within that range.
When the content of d- α -tocopherol or a d- α -tocopherol derivative, such as d- α -tocopherol, in the nutritional composition is within the above range, the nutritional composition may more significantly promote brain health, particularly increase phospholipid content, DHA content in the brain, and the synergistic effect of phospholipids, milk fat globule membrane proteins, d- α -tocopherol or d- α -tocopherol derivatives, such as d- α -tocopherol acetate, docosahexaenoic acid, arachidonic acid, in promoting brain health, particularly increase phospholipid content, DHA content in the brain, may be more significant.
Docosahexaenoic acid
Docosahexaenoic acid, which refers to cis-4, 7,10,13,16, 19-docosahexaenoic acid, also commonly referred to in the art as DHA, is a polyunsaturated fatty acid essential to the human body. It is a straight chain fatty acid containing 22 carbon atoms and 6 carbon-carbon double bonds, and has a molecular formula of C 22 H 32 O 2 。
Herein, for the convenience of language, the terms "docosahexaenoic acid", "DHA" are used interchangeably.
In one embodiment, the docosahexaenoic acid content may be 2.0-45.0 wt.%, preferably 2.0-20.0 wt.%, preferably 2.0-10.0 wt.%, preferably 2.5-8.0 wt.%, relative to the total weight of the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.5 wt%, 19.0 wt%, 19.5 wt%, 20.0 wt%, 20.5 wt%, 21.0 wt%, 21.5 wt%, 22.0 wt%, 22.5 wt%, 23.0 wt%, 23.5 wt%, 24.0 wt%, 24.5 wt%, 26.25 wt%, 26.0 wt%, 26.5 wt%, 26.0 wt%, 26.5 wt%, 25 wt%, 26.0 wt%, 25% of the composition, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 41.5 wt%, 42.0 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, or a range defined by any two thereof and any values and subranges subsumed therein.
When the content of docosahexaenoic acid in the nutritional composition is within the above range, the nutritional composition may more significantly promote brain health, particularly increase the content of phospholipid, DHA, in the brain, and the synergistic effect of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopherol acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, particularly increase the content of phospholipid, DHA, in the brain may be more significant.
Arachidonic acid
Arachidonic acid refers to all-cis-5, 8,11, 14-eicosatetraenoic acid, also commonly referred to in the art as ARA. It is a higher unsaturated fatty acid containing 20 carbon atoms and 4 carbon-carbon double bonds, and has a molecular formula of CH 3 (CH 2 ) 4 (CH＝CH-CH 2 ) 4 (CH 2 ) 2 COOH。
Herein, for convenience of language, the terms "arachidonic acid", "ARA" are used interchangeably.
In one embodiment, the arachidonic acid may be present in an amount of 2.0-45.0 wt.%, preferably 2.0-20.0 wt.%, preferably 2.0-12.0 wt.%, preferably 2.5-10.0 wt.%, relative to the total weight of the nutritional composition, or alternatively relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition; for example, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.5 wt%, 19.0 wt%, 19.5 wt%, 20.0 wt%, 20.5 wt%, 21.0 wt%, 21.5 wt%, 22.0 wt%, 22.5 wt%, 23.0 wt%, 23.5 wt%, 24.0 wt%, 24.5 wt%, 26.25 wt%, 26.0 wt%, 26.5 wt%, 26.0 wt%, 26.5 wt%, 25 wt%, 26.0 wt%, 25% of the composition, 27.5 wt%, 28.0 wt%, 28.5 wt%, 29.0 wt%, 29.5 wt%, 30.0 wt%, 30.5 wt%, 31.0 wt%, 31.5 wt%, 32.0 wt%, 32.5 wt%, 33.0 wt%, 33.5 wt%, 34.0 wt%, 34.5 wt%, 35.0 wt%, 35.5 wt%, 36.0 wt%, 36.5 wt%, 37.0 wt%, 37.5 wt%, 38.0 wt%, 38.5 wt%, 39.0 wt%, 39.5 wt%, 40.0 wt%, 40.5 wt%, 41.0 wt%, 41.5 wt%, 42.0 wt%, 42.5 wt%, 43.0 wt%, 43.5 wt%, 44.0 wt%, 44.5 wt%, 45.0 wt%, or a range defined by any two thereof and any values and subranges subsumed therein.
When the content of arachidonic acid in the nutritional composition of the present invention is within the above range, the nutritional composition may more significantly promote brain health, particularly increase the content of phospholipids, DHA in the brain, and the synergistic effect of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopherol acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, particularly increase the content of phospholipids, DHA in the brain, may be more significant.
In one embodiment, the mass ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition according to the invention may be between 5.0 and 0.2, preferably between 4.0 and 0.5, preferably between 3.5 and 0.8, preferably between 3.2 and 0.9, preferably between 3.0 and 1.0. For example, the arachidonic acid to docosahexaenoic acid ratio may be 5.0, 4.9, 4.8, 4.7, 4.6, 4.5, 4.3, 4.2, 4.1, 4.0, 3.9, 3.8, 3.7, 3.6, 3.5, 3.4, 3.3, 3.2, 3.1, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, 1.9, 1.8, 1.7, 1.6, 1.5, 1.4, 1.3, 1.2, 11.1, 1.0, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or any combination thereof and any range defined by any two or inclusive and any subrange therebetween.
When the ratio of arachidonic acid to docosahexaenoic acid is within the above range, the nutritional composition may more remarkably promote brain health, particularly increase the content of phospholipids, DHA in the brain, and the synergistic effect of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopherol acetate, docosahexaenoic acid, arachidonic acid in promoting brain health, particularly increase the content of phospholipids, DHA in the brain may be more remarkable.
The nutritional composition of the present invention may be prepared by mixing phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivatives such as d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid. The mixing may be carried out by any suitable apparatus and method known in the art.
Food product
In another aspect, the invention also relates to a food product comprising the nutritional composition.
The food product of the present invention may be in powder form or liquid form.
The food product of the invention may be an infant formula (e.g. infant formula, follow-up formula, infant formula) such as infant formula, specialty medical formula, infant formula, nutritional supplement, formula, health food, functional food.
In one embodiment, the nutritional composition may be added to the food product in an amount of at least 0.1 wt. -%, preferably 0.2-95.0 wt. -%, preferably 0.5-80.0 wt. -%, preferably 1.0-75.0 wt. -%, preferably 1.5-50.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.5-15.0 wt. -%, based on the total weight of the food product. For example, the nutritional composition may be added in an amount of 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.8 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt%, 6.0 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8.0 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt%, 10.5 wt%, 11.0 wt%, 11.5 wt%, 12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 17.0 wt%, 17.5 wt%, 18.0 wt%, 18.19 wt%, 20.20 wt%, 20 wt%, based on the total weight of the food product, 21.0 wt.%, 21.5 wt.%, 22.0 wt.%, 22.5 wt.%, 23.0 wt.%, 23.5 wt.%, 24.0 wt.%, 24.5 wt.%, 25.0 wt.%, 25.5 wt.%, 26.0 wt.%, 26.5 wt.%, 27.0 wt.%, 27.5 wt.%, 28.0 wt.%, 28.5 wt.%, 29.0 wt.%, 29.5 wt.%, 30.0 wt.%, 30.5 wt.%, 31.0 wt.%, 31.5 wt.%, 32.0 wt.%, 32.5 wt.%, 33.0 wt.%, 33.5 wt.%, 34.0 wt.%, 34.5 wt.%, 35.0 wt.%, 35.5 wt.%, 36.0 wt.%, 36.5 wt.%, 37.0 wt.%, 37.5 wt.%, 38.0 wt.%, 38.5 wt.%, 39.0 wt.%, 39.5 wt.%, 40.0 wt.%, 40.5 wt.%, 41.0 wt.%, 41.5 wt.%, 42.0 wt.%, 42.5 wt.%, 43.0 wt.%, 46.45 wt.%, 46.5 wt.%, 46.0 wt.%, 46.5 wt.%, 46, 47.0 wt.%, 47.5 wt.%, 48.0 wt.%, 48.5 wt.%, 49.0 wt.%, 49.5 wt.%, 50.0 wt.%, 50.5 wt.%, 51.0 wt.%, 51.5 wt.%, 52.0 wt.%, 52.5 wt.%, 53.0 wt.%, 53.5 wt.%, 54.0 wt.%, 54.5 wt.%, 55.0 wt.%, 55.5 wt.%, 56.0 wt.%, 56.5 wt.%, 57.0 wt.%, 57.5 wt.%, 58.0 wt.%, 58.5 wt.%, 59.0 wt.%, 59.5 wt.%, 60.0 wt.%, 60.5 wt.%, 61.0 wt.%, 61.5 wt.%, 62.0 wt.%, 62.5 wt.%, 63.0 wt.%, 63.5 wt.%, 64.0 wt.%, 64.5 wt.%, 64.0 wt.%, 65.5 wt.%, 66.0 wt.%, 66.5 wt.%, 67.0 wt.%, 67.5 wt.%, 68.0 wt.%, 69.0 wt.%, 69.5 wt.%, 69.0 wt.%, 71.5 wt.%, 71.72 wt.%, 71.0 wt.%, 71.5 wt.%, 71.0 wt.%, 71.72 wt.%, 71.5 wt.%, 71.0 wt.% of the weight, 73.0 wt%, 73.5 wt%, 74.0 wt%, 74.5 wt%, 75.0 wt%, 75.5 wt%, 76.0 wt%, 76.5 wt%, 77.0 wt%, 77.5 wt%, 78.0 wt%, 78.5 wt%, 79.0 wt%, 79.5 wt%, 80.0 wt%, 80.5 wt%, 81.0 wt%, 81.5 wt%, 82.0 wt%, 82.5 wt%, 83.0 wt%, 83.5 wt%, 84.0 wt%, 84.5, 85.0, 85.5, 86.0, 86.5, 87.0, 87.5, 88.0, 88.5, 89.0, 89.5, 90.0, 90.5, 91.0, 91.5, 92.0, 92.5, 93.0, 93.5, 94.0, 94.5, 95.0, or a range defined by any two thereof and any values and subranges subsumed therein.
In addition to the components described above for the nutritional composition, the food product may comprise other ingredients, such as other proteins, carbohydrates, fats, vitamins, minerals etc. which are often contained in milk powder.
These ingredients will be further described below.
Other proteins
The food product of the invention may comprise other protein sources in addition to milk fat globule membrane proteins. It is especially preferred when the food product of the invention is an infant formula that it contains a further source of protein.
The other protein source is preferably derived from raw bovine and/or ovine milk, whole milk powder, skim milk powder, desalted whey, whey protein powder, concentrated whey protein powder, milk fat globule membrane protein powder, Osteopontin (OPN), alpha-lactalbumin, hydrolyzed whey protein, soy, and combinations thereof.
Carbohydrate compound
The food product of the invention may also comprise a source of carbohydrates. This is particularly preferred when the food product of the invention is an infant formula. The carbohydrate may be one or more. The preferred carbohydrate source is lactose, but other carbohydrates may be added.
Fat
The food product of the present invention may contain other fat sources in addition to the phospholipids, docosahexaenoic acid and arachidonic acid. The other fat source may be any lipid or fat or lipid or fat containing material suitable for use in food products. When the food product of the invention is an infant formula, it is particularly preferred that it comprises any lipid or fat suitable for use in infant formulas.
Preferred fat sources include bovine and/or ovine milk, soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or sunflower oil, and/or 2-palmitoleic 1, 3-dioleate triglycerides, and may also contain essential polyunsaturated fatty acids such as: linoleic acid and alpha-linolenic acid.
Vitamins, minerals and other ingredients
The food product of the invention may contain, in addition to d-alpha-tocopherol or a d-alpha-tocopherol derivative, such as d-alpha-tocopherol acetate, all the nutrients considered essential for the daily diet, which may be vitamins and minerals or other forms necessary to maintain normal nutrition. Minerals, vitamins and other nutrients optionally present in the nutritional composition include vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, biotin, folic acid, inositol, niacin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, taurine and l-carnitine. The minerals are usually added in the form of salts.
The food product of the invention may optionally further comprise other ingredients which may have a beneficial effect or which are well known in the art, such as lutein, nucleotides, 1, 3-dioleate 2-palmitate. The amounts are those amounts normally used in nutritional compositions. The nucleotide may be, for example, cytidine 5' -monophosphate (CMP) and/or its sodium salt, uridine 5' -monophosphate (UMP) and/or its sodium salt, adenosine 5' -monophosphate (AMP) and/or its sodium salt, guanosine 5' -monophosphate (GMP) and/or its sodium salt, inosine 5' -monophosphate (IMP) and/or its sodium salt, and mixtures thereof.
Examples
The following detailed description is provided for the purpose of illustrating the embodiments and the advantageous effects of the present invention, and is not intended to limit the scope of the present invention. The following examples are carried out according to conventional procedures in the art, without specifying specific conditions.
Raw materials
In the examples section that follows, the starting materials used are as follows, unless otherwise indicated.
Phospholipid: EMULPUR SF available from carkia tai food systems (beijing) limited.
Milk fat globule membrane protein: lacprodan MFGM-10 (concentrated whey protein powder (MFGM) from Ara Foods Ingredients.
d- α -tocopheryl acetate: d-alpha-tocopheryl acetate available from Dismaman vitamins (Shanghai) Co., Ltd, wherein the effective component of the d-alpha-tocopheryl acetate is 47%.
Docosahexaenoic acid (DHA): docosahexaenoic acid lipid powder purchased from Runck bioengineering (Fujian) Co., Ltd, wherein the DHA content of the effective component in the docosahexaenoic acid raw material is 7%.
Arachidonic acid (ARA): arachidonic acid fat powder available from biological engineering of Runcaceae (Fujian) Co., Ltd, wherein ARA content of effective component in arachidonic acid raw material is 10%.
In the following sections, unless otherwise specified, when referring to the content of each ingredient in the nutritional composition, the content of the ingredient refers to the mass ratio of the (active) ingredient relative to the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopheryl acetate, docosahexaenoic acid, and arachidonic acid as active ingredients.
Preparation of example 1
A nutritional composition 1 was prepared by mixing phospholipid, milk fat globule membrane protein, d- α -tocopherol acetate, docosahexaenoic acid, and arachidonic acid in a certain ratio, and the composition of the nutritional composition 1 is shown in table 1.
In addition, the nutritional composition 1 is added to milk powder to formulate an infant formula product 1. The amounts of the ingredients of the nutritional composition 1 added to the milk powder relative to 100g of the formulated milk powder product are also shown in table 1. The nutritional composition of the resulting infant formula product is shown in table 2.
TABLE 1 composition of nutritional composition 1 and the amount of each ingredient added to milk powder
Figure BDA0003747476860000171
TABLE 2 nutritional composition of infant formula 1
Figure BDA0003747476860000172
Figure BDA0003747476860000181
Preparation of example 2
Various nutritional compositions were formulated using phospholipids, milk fat globule membrane protein, d-alpha-tocopheryl acetate, docosahexaenoic acid (DHA), and arachidonic acid (ARA), the compositions of which are shown in table 3. Wherein compositions 2-8 are nutritional compositions of the present invention and compositions 9-10 are control nutritional compositions.
In addition, the nutritional compositions are added into milk powder to prepare infant formula milk powder food. The nutritional compositions used in each milk powder product and the amounts of each ingredient added to the milk powder in each nutritional composition are shown in table 4.
TABLE 3 composition of the nutritional compositions
Figure BDA0003747476860000182
Figure BDA0003747476860000191
Evaluation example 1
In this example, the effect of the nutritional composition on brain health and the content of phospholipids, DHA and ARA in the brain was studied.
To verify the effectiveness of the nutritional composition of the present invention in increasing the content of phospholipids and increasing the content of DHA in the brain, animal (rat) experiments were designed in combination with the daily intake by infants of the amount of each nutrient raw material in the nutritional composition brought in by milk powder. The details of the animal experiments are described in detail below.
In the experiment, 105g of milk powder is supposed to be taken by infants every day, and the average weight is 5.5 kg. The rats were gavaged with each nutritional composition according to the standard that the amount of nutrients ingested per body weight of the rats was 10 times the amount of nutrients ingested per body weight of the infants. The amount of each nutrient to be taken per kg body weight per day of the rat is calculated and shown in table 5. Where test 1-1 is a blank control without any nutritional composition added and tests 1-2 through 1-4 use the nutritional compositions of the present invention.
TABLE 5 gavage composition ingredient addition (mg/kg) for different groups of rats
Figure BDA0003747476860000192
Figure BDA0003747476860000201
Animal experiments
1. Animal selection and treatment
1.1. Rat selection and feeding
Rat: according to the standard of 8 rats for each test, 32 naive SD rats were selected and evenly randomly assigned to 4 groups of tests.
A breeding environment: keeping the ambient temperature at 22 + -1 deg.C and relative humidity (60 + -5 deg.C), feeding standard fodder, freely taking food and drinking water, and pre-feeding for one week. Gavage was continued for 4 weeks thereafter.
1.2. Composition feeding regimen
The gavage was performed orally every morning, as shown in Table 5, and the gavage volume was 1mL/100g of body weight. Rats were weighed every week to vary the dose. Where test 1-1 is a blank group (rat individual number n ═ 8) without any addition of starting material, test 1-2 is a low dose group (n ═ 8), test 1-3 is a medium dose group (n ═ 8), and test 1-4 is a high dose group (n ═ 8).
2. Test protocol
Morris water maze experiment:
the Morris water maze experiment (MWM) is an experiment for forcing an experimental animal (rat) to swim, learn and search for a platform hidden in water, and is mainly used for testing the learning and memory capacity of the experimental animal on spatial position sense and direction sense (spatial positioning).
In this experiment, rats were placed into the water trough (and facing the wall of the water trough) from the water entry point in quadrants i-iv in sequence each time, and the time for the rats to find and climb up the platform after entering the water maze, i.e. the escape latency, referred to as latency for short, was recorded. The number of assays was 8 per group. The measurement results are reported as average values.
2.2. Total amount of brain phospholipids:
after the rats were sacrificed, brain tissue was taken to determine the composition and total amount of phospholipids. The number of assays was 1 per group.
2.3. Brain fatty acid composition:
after the rat is sacrificed, brain tissue is taken to determine DHA and ARA composition. The number of assays was 8 per group.
3. Conclusion of the experiment
3.1 Effect of the composition on rat cognition
The effect of different compositions on the latency of rats was investigated by subjecting them to a water maze experiment, to explore the effect on the learning and memory capacity of rats.
Combining with the experimental result of the escape latency of the rats, the latency of the rats shows a descending trend along with the increase of the training time, and 3 days before the training, the effect of each composition on the learning ability of the rats is not obvious. The effect of each composition on learning ability of rats was mainly shown on day 4.
Figure 1 shows the results of the day four latency in rats from trials 1-1 to 1-4, which reflects the effect of different nutritional compositions on the day four latency in rats. As can be seen from fig. 1, the latency times of the rats in trials 1-2, 1-3, 1-4 were significantly reduced at day four compared to trial 1-1 (control), with the improvement (reduction) in latency of trials 1-3 and 1-4 being most pronounced relative to trial 1-1. The experimental results show that the nutritional composition can obviously improve the learning ability and the cognitive ability of rats.
3.2 Effect of nutritional compositions on phospholipid content in rat brain
After sacrifice, brain tissue was taken from the rats to determine the phospholipid composition, and the results are shown in Table 6.
TABLE 6 phospholipid content in rat cerebrum
Figure BDA0003747476860000211
As can be seen from the data in Table 6, the total phospholipid content in the brain, as well as the content of almost all the respective phospholipid components, was significantly increased in the rats of tests 1-2, 1-3, 1-4 as compared to test 1-1, which was a blank control group. Thus, the nutritional composition of the invention can increase the total phospholipid content as well as the content of almost all individual phospholipid components in the rat brain.
3.3 Effect of nutritional composition on DHA, ARA in proportion of Total fatty acids in rat cerebrum
The ratio of docosahexaenoic acid (DHA) and eicosatetraenoic acid (ARA) to total fatty acids in the brain was measured in the sacrificed rats, and the results are shown in Table 7.
TABLE 7 DHA, ARA in the rat brain in proportion to the total fatty acids
Figure BDA0003747476860000212
As can be seen from the data results in Table 7, the DHA and ARA content in the total fatty acid ratio in the tests 1-2, 1-3 and 1-4 is significantly higher than that in the test 1-1 (blank control group), so that the nutritional composition of the invention can significantly increase the DHA and ARA content in the brain.
Evaluation example 2
In this example, the synergistic effect of the components of the nutritional composition on the brain health and the effect on the content of phospholipids, DHA and ARA in the brain of rats was evaluated.
To verify the effects of the present composition on maintaining brain health and increasing the content of phospholipids and DHA in the brain, animal experiments were designed in combination with the daily intake by infants of the amount of each nutrient raw material in the nutritional composition brought in by milk powder.
See evaluation example 1 for details of the animal experiment.
In the experiment, 105g of milk powder is supposed to be taken by infants every day, and the average weight is 5.5 kg. The rats were gavaged with each nutritional composition according to the standard that the amount of nutrients ingested per body weight of the rats was 10 times the amount of nutrients ingested per body weight of the infants. The contents of the nutrients to be taken per kg body weight of the rats per day are calculated and shown in Table 8. In which tests 2-1 and 2-2 used control compositions and tests 2-3 used nutritional compositions according to the invention.
TABLE 8 ingredient addition amount (mg/kg) of gavage composition for rats of different groups
Figure BDA0003747476860000221
Conclusion of the experiment
1. Effect of nutritional compositions on brain health in rats
The influence of different compositions on the latency of rats was studied by the water maze experiment, thus exploring the influence on the learning and memory abilities of rats.
Combining with the experimental result of the escape latency of the rats, the latency of the rats shows a descending trend along with the increase of the training time, and 3 days before the training, the effect of each composition on the learning ability of the rats is not obvious. The effect of each composition on learning ability of rats was mainly shown on day 4.
Figure 2 shows the results of the day four latency in rats from experiments 2-1 to 2-3, which reflects the effect of different nutritional compositions on the day four latency in rats. From FIG. 2, it can be seen that the latency of the rats of trial 2-3 is significantly less than that of the rats of trial 2-1 and trial 2-2.
Further, as can be seen from FIG. 2 in combination with test 1-1 (blank control) in FIG. 1, the latency of the rat in test 1-1 is about 42s, the latency of the rat in test 2-1 is about 26s, the latency of the rat in test 2-2 is about 37s, and the latency of the rat in test 2-3 is about 17 s; experiment 2-1 had a latency reduction of about 16s relative to experiment 1-1, experiment 2-2 had a latency reduction of about 5s relative to experiment 1-1, and experiment 2-3 had a latency reduction of about 25s relative to experiment 1-1, which is greater than the sum of the latency change values for the first two (about 16+5 ═ 21 s).
Therefore, the ingredients in the nutritional composition have a synergistic effect on the influence on the brain health of rats, so that the learning capacity of the rats is obviously improved.
2. Effect of nutritional compositions on phospholipid content in rat brain
After sacrifice, brain tissue was taken from the rats to determine the phospholipid composition, and the results are shown in Table 9.
TABLE 9 phospholipid content in rat brain
Figure BDA0003747476860000231
As can be seen from Table 9, the rats fed with the nutritional composition of the present invention (test 2-3) had higher total phospholipid content in brain and the content of all phospholipid components except PS than the rats of control groups 2-1 and 2-2.
Further, according to table 9 in combination with test 1-1 (blank) in table 6, each of tests 2-1, 2-2, and 2-3 is shown in table 10 below with respect to the blank test 1-1 in terms of the total phospholipid content as well as the change in the respective phospholipid content.
TABLE 10 changes in phospholipid content in rat brain
Figure BDA0003747476860000232
Figure BDA0003747476860000241
From Table 10, it can be seen that the differences between test 2-3 and test 1-1 are higher than the sum of (the difference between test 2-1 and test 1-1) and (the difference between test 2-2 and test 1-1) with respect to the total phospholipid content and the content of all the individual phospholipid components except PS.
This shows that the components of the nutritional composition of the present invention have a synergistic effect on the total phospholipid content as well as the content of each phospholipid component in the rat brain.
3. Effect of nutritional composition on DHA/ARA ratio of total fatty acids in rat brain
The proportion of DHA and ARA in the total fatty acids in the brain was determined for the sacrificed rats and the results are shown in Table 11.
TABLE 11 DHA, ARA in the rat brain in proportion to the total fatty acids
Figure BDA0003747476860000242
From the data results in table 11, it can be seen that the ratios of DHA to fatty acid in the brains of rats in tests 2-1 and 2-2 are 7.91% and 7.2%, respectively, and the ratios of DHA to fatty acid in tests 2-3 are 12.04%, which are significantly higher than those in tests 2-1 and 2-2; the proportion of ARA in the rat brain in the tests 2-1 and 2-2 to fatty acid is 12.41 percent and 11.02 percent respectively, and the proportion of DHA in the rat brain in the test 2-3 to fatty acid is 16.9 percent, which are both obviously higher than the tests 2-1 and 2-2.
Further, the changes in the DHA, ARA to total fatty acid ratios in rat brain for each of trial 2-1, trial 2-2 and trial 2-3 relative to the blank trial 1-1 are shown in table 12 below, according to table 11 and in conjunction with table 7.
TABLE 12 change in DHA, ARA in the proportion of total fatty acids in rat brains
Figure BDA0003747476860000243
As can be seen from the above table, the differences between test groups 2-3 and 1-1 were greater than the sum of the differences between test group 2-2 and 1-1 and between test group 2-3 and 1-1, both with respect to the proportion of DHA to total fatty acids and the proportion of ARA to total fatty acids in the rat brain. In particular, it can also be seen that when only phospholipids, milk fat globule membrane protein and d- α -tocopheryl acetate are added, or only docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added, the proportion of DHA in the rat brain to total fatty acids decreases, whereas when phospholipids, milk fat globule membrane protein, d- α -tocopheryl acetate, docosahexaenoic acid (DHA) and arachidonic acid (ARA) are added, the proportion of DHA in the rat brain to total fatty acids increases.
This indicates that there is a synergistic effect between the ingredients in the nutritional composition of the present invention, which can significantly increase the DHA, ARA content in the brain.
Evaluation example 3
In this example, the effect of the amount of docosahexaenoic acid added to the nutritional composition on the brain health of the rat and the content of phospholipids and DHA in the brain was studied
In order to verify the effects of the addition amount of docosahexaenoic acid in the nutritional composition on brain health and increase the contents of phospholipid and DHA in the brain, animal experiments are designed according to the amount of each nutrient raw material in the nutritional composition taken by milk powder every day by infants.
See evaluation example 1 for details of the animal experiment.
In the experiment, 105g of milk powder is supposed to be taken by infants every day, and the average weight is 5.5 kg. The rats were gavaged with each nutritional composition according to the standard that the amount of nutrients ingested per body weight of the rats was 10 times the amount of nutrients ingested per body weight of the infants. The contents of the nutrients to be taken per kg body weight of the rats per day are calculated and shown in Table 13. In which test 3-1 used a control composition and tests 3-2 and 3-3 used a nutritional composition according to the invention.
TABLE 13 gavage composition ingredient addition (mg) for different groups of rats
Figure BDA0003747476860000251
Conclusion of the experiment
1. Effect of different amounts of docosahexaenoic acid added in nutritional composition on rat cognition
Figure 3 shows the results of the day four latency in rats from trials 3-1 to 3-3, which reflects the effect of the amount of docosahexaenoic acid added to the nutritional composition on the day four latency in rats. As can be seen from FIG. 3, the latency of the rats in the tests 3-1 to 3-3 is significantly decreased, and the latency of the rats in the tests 3-2 and 3-3 is significantly smaller than that of the rats in the test 3-1, so that the difference of DHA content in the composition can affect the learning ability of the rats.
2. Effect of different amounts of docosahexaenoic acid added to the nutritional composition on the brain phospholipid content of rats
After sacrifice, brain tissue was taken from the rats to determine the phospholipid composition, and the results are shown in Table 14.
TABLE 14 phospholipid content in rat brain
Figure BDA0003747476860000261
As can be seen from the data in table 14, there was a significant difference in cephalin in rats fed with nutritional compositions varying in the amount of docosahexaenoic acid added. Experiments show that the phospholipid content in the brain of a rat shows a trend of increasing and then decreasing with the increase of the addition amount of the docosahexaenoic acid, but the phospholipid content is higher than that of a control group without the addition of the docosahexaenoic acid.
3. The nutritional composition contains DHA and ARA in proportion to total fatty acids Influence of (2)
The ratio of docosahexaenoic acid and eicosatetraenoic acid to the total fatty acids in the brain was measured in the sacrificed rats and the results are shown in Table 15.
TABLE 15 docosahexaenoic acid, arachidonic acid, based on total fatty acids in rat brain
Figure BDA0003747476860000262
From the data results in the table, the proportion of DHA in fatty acid in the brains of rats in test groups 3-2 and 3-3 is 14.25% and 12.04%, respectively, and the proportion of DHA in fatty acid in test group 3-1 is only 7.2%, which is significantly lower than that in tests 3-2 and 3-3, which shows that the content of DHA in the brains can be significantly increased by adding DHA. As can be seen by comparing test 3-2 with test 3-3, the DHA content in the brain decreases slightly as the DHA content of the composition increases further.
Evaluation example 4
This example investigates the effect of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition on the learning capacity of rats, the cephalin of rats, and the DHA content of the brain.
In order to verify the effects of the ratio of arachidonic acid to docosahexaenoic acid in the nutritional composition of the invention on maintaining brain health and increasing the contents of phospholipids and DHA in the brain, animal experiments are designed in combination with the amount of each nutrient raw material in the nutritional composition taken by infants every day by milk powder.
See evaluation example 1 for details of the animal experiment.
In the experiment, 105g of milk powder is supposed to be taken by infants every day, and the average weight is 5.5 kg. The rats were gavaged with each nutritional composition according to the standard that the amount of nutrients ingested per body weight of the rats was 10 times the amount of nutrients ingested per body weight of the infants. The contents of the nutrients to be taken per kg body weight of the rats per day are calculated and shown in Table 16. In which test 4-1 used a control composition and tests 4-2 to 4-5 used the nutritional compositions of the present invention.
TABLE 16 gavage composition ingredient addition (mg/kg) for different groups of rats
Figure BDA0003747476860000271
Conclusion of the experiment
1. Effect of the ratio of arachidonic acid and docosahexaenoic acid in the nutritional composition on learning ability of rats
FIG. 4 shows the results of the fourth day latency in rats from tests 4-1 to 4-5, which reflects the effect of the ratio of amounts of docosahexaenoic acid and arachidonic acid added in the nutritional composition on the fourth day latency in rats. As can be seen from fig. 4, the difference in the addition ratio of docosahexaenoic acid and arachidonic acid affects the latency time of rats, and the latency time tends to decrease first and then increase as the addition ratio changes.
2. The ratio of arachidonic acid and docosahexaenoic acid in the nutritional composition to the content of rat cerebrophospholipids Influence of (2)
After sacrifice, brain tissue was taken from the rats to determine the phospholipid composition, and the results are shown in Table 17.
TABLE 17 phospholipid content in rat brain
Figure BDA0003747476860000281
From the test results, it is known that the difference in the ratio of arachidonic acid to docosahexaenoic acid affects the phospholipid content in the brain. The total phospholipid content as well as the content of each phospholipid component other than PS was increased in the rats in experiments 4-2 to 4-5 compared to experiment 4-1.
3. The nutritional composition contains arachidonic acid and docosahexaenoic acid at a ratio of DHA and ARA to rat brain Effect of the Total fatty acid proportion
The ratio of docosahexaenoic acid and arachidonic acid to the total fatty acids in the brain was also determined in the sacrificed rats and the results are shown in table 18.
TABLE 18 docosahexaenoic acid, arachidonic acid, based on total fatty acids in rat brain
Figure BDA0003747476860000282
As can be seen from the data in the above table, rats fed nutritional compositions containing docosahexaenoic acid and arachidonic acid in varying proportions have varying amounts of DHA in their brains. The DHA and ARA ratio in the nutritional composition can influence the ratio of DHA and ARA in the rat brain to total fatty acid.

Claims (10)

1. A nutritional composition comprising phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or a d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid.
2. The nutritional composition of claim 1, wherein the source of phospholipids is a milk source and/or a plant source; preferably, the milk source is raw cow milk, and/or raw sheep milk, and/or whole milk powder, and/or desalted whey powder, and/or whey protein powder, and/or concentrated whey protein powder, and/or milk fat globule membrane protein powder; preferably, the plant source is soybean oil, and/or coconut oil, and/or linseed oil, and/or walnut oil, and/or soya lecithin, and/or sunflower seed oil.
3. The nutritional composition according to any one of claims 1-2, wherein the milk fat globule membrane protein is derived from raw milk and/or raw sheep milk and/or whole milk powder and/or desalted whey powder and/or whey protein powder and/or concentrated whey protein powder and/or milk fat globule membrane protein powder.
4. The nutritional composition of any one of claims 1-3, wherein the total weight of phospholipids, milk fat globule membrane protein, d-alpha-tocopherol or d-alpha-tocopherol derivative, docosahexaenoic acid, and arachidonic acid in the nutritional composition,
-the content of phospholipids is 2.0-12.0 wt.%, preferably 5.0-11.0 wt.%, preferably 7.0-10.0 wt.%, preferably 8.0-9.5 wt.%; and/or
-the milk fat globule membrane protein content is 25.0-95.0 wt. -%, preferably 50.0-92.0 wt. -%, preferably 70.0-90.0 wt. -%, preferably 73.0-88.0 wt. -%; and/or
-the content of d-alpha-tocopherol or d-alpha-tocopherol derivatives is 0.10 to 0.60 wt.%, preferably 0.12 to 0.50 wt.%, preferably 0.14 to 0.45 wt.%, preferably 0.15 to 0.40 wt.%; and/or
-the docosahexaenoic acid content is from 2.0 to 45.0% by weight, preferably from 2.0 to 20.0% by weight, preferably from 2.0 to 10.0% by weight, preferably from 2.5 to 8.0% by weight; and/or
-said arachidonic acid is present in an amount of 2.0-45.0% by weight, preferably 2.0-20.0% by weight, preferably 2.0-12.0% by weight, preferably 2.5-10.0% by weight.
5. A nutritional composition according to any one of claims 1-4, wherein the mass ratio of arachidonic acid to docosahexaenoic acid is from 5.0 to 0.2, preferably from 4.0 to 0.5, preferably from 3.5 to 0.8, preferably from 3.2 to 0.9, preferably from 3.0 to 1.0.
6. The nutritional composition according to any one of claims 1-5, consisting of phospholipids, milk fat globule membrane proteins, d-alpha-tocopherol or d-alpha-tocopherol derivatives, docosahexaenoic acid, and arachidonic acid.
7. The nutritional composition according to any one of claims 1-6, wherein the d-alpha-tocopherol derivative is d-alpha-tocopherol acetate.
8. A food product comprising the nutritional composition of any one of claims 1-7; preferably, the food product is selected from infant formula, nutritional supplement, recombined milk powder, special medical formula, health food, and functional food.
9. Food product according to claim 8, wherein the nutritional composition is added in an amount of at least 0.1 wt. -%, preferably 0.2-95.0 wt. -%, preferably 0.5-80.0 wt. -%, preferably 1.0-75.0 wt. -%, preferably 1.5-50.0 wt. -%, preferably 2.0-20.0 wt. -%, preferably 2.5-15.0 wt. -%, based on the total weight of the food product.
10. A food product as claimed in any one of claims 8 to 9, which is in powder or liquid form.
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CN110326790A (en) * 2019-08-13 2019-10-15 澳优乳业（中国）有限公司 A kind of compound fat powder, preparation method and infant food
CN110742130A (en) * 2019-11-14 2020-02-04 东北农业大学 Infant formula goat milk powder added with liposome simulating breast milk fat structure and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN107920573A (en) * 2015-07-10 2018-04-17 Mjn 美国控股有限责任公司 For promoting the alimentation composition and method of cognitive development
CN106857855A (en) * 2016-12-19 2017-06-20 北京三元食品股份有限公司 A kind of infant formula rich in milk fat ball film and structured lipid OPO and preparation method thereof
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