CN115769893A - Polyphenol additive capable of reducing glycemic index of food and application thereof - Google Patents
Polyphenol additive capable of reducing glycemic index of food and application thereof Download PDFInfo
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- CN115769893A CN115769893A CN202211545591.1A CN202211545591A CN115769893A CN 115769893 A CN115769893 A CN 115769893A CN 202211545591 A CN202211545591 A CN 202211545591A CN 115769893 A CN115769893 A CN 115769893A
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- polyphenol
- food
- glycemic index
- reducing
- glucoside
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- 239000000654 additive Substances 0.000 title claims abstract description 26
- 230000000996 additive effect Effects 0.000 title claims abstract description 26
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Abstract
A polyphenol additive capable of reducing food glycemic index and application thereof are provided, wherein the polyphenol additive capable of reducing food glycemic index is a compound of polyphenol and protein; the polyphenol can inhibit the activity of alpha-glucosidase; the invention also comprises the application of the polyphenol additive capable of reducing the glycemic index of food. According to the invention, polyphenol substances and proteins are compounded, so that the stability of active polyphenol is improved; the food can effectively reduce the eGI value of the food by adding a small amount of polyphenol additive prepared by the method, the effect of reducing the eGI value is good, the use method is simple, and the application range is wide; when used as food processing raw materials, the food can be prepared by a conventional method; the product of the invention has low cost and simple processing technology, and is suitable for industrial production.
Description
Technical Field
The invention relates to a polyphenol additive and application thereof, in particular to a polyphenol additive for reducing food glycemic index and application thereof.
Background
The total number of people suffering from diabetes in China reaches 1.34 hundred million people, and the market potential of related foods is huge. With the popularity of medical knowledge, more and more people are becoming aware of the hazards posed by a "hyperglycemic index" diet.
To date, a number of processing techniques have been applied to reduce the glycemic index of foods. Firstly, the starch structure is regulated and controlled by a technical means, the content of resistant starch is improved, and the digestibility of the starch is reduced, for example, after the chickpea biscuits are subjected to moist heat treatment such as celery and the like, the eGI value of the chickpea biscuits is reduced from 69.6 to 58.77 (a low-starch digestible chickpea biscuit and a preparation method thereof, CN 114794189A); after the millet is subjected to a slight amount of nitrogen steam treatment such as Zhang Wen Cheng, the eGI value of the millet is reduced from 55 to 48 (a low GI value millet processing method, CN 115119921A). Secondly, food raw materials with low GI value such as quinoa, ginkgo, buckwheat, hulless oat and the like are added into food, for example, the eGI value of the waffle with ginkgo and quinoa is reduced from 62.3 to 49.6 (a ginkgo and quinoa waffle and a preparation method thereof, CN 111838262A), and the eGI value of the biscuit with buckwheat and hulless oat is 68 (a biscuit with low glycemic index and a preparation method thereof, CN 102934674A).
However, the mode of reducing the GI value of food through starch modification is complex in process, high in cost and difficult in modeling, and after resistant starch is heated and gelatinized, a large part of the resistant starch is converted into digestible starch; too much addition of low GI value food ingredients may also result in a product with poor sensory quality. A third category of methods was developed later: the alpha-glucosidase inhibitor is added to reduce the starch hydrolysis rate.
Adding oolong tea extract rich in tea polyphenols into purple sweet potato beverage to reduce eGI value of purple sweet potato beverage from 70 to 62 (a resistant starch milk tea solid beverage and its preparation method, CN 111248313A); cool pillow etc. adding extract of folium Mori rich in rutin and chlorogenic acid into white sugar to reduce eGI value of white sugar from 84 to 40 (a folium Mori extract, its preparation method and its application, CN 102524769A); soaking potato chips in a soaking solution rich in polyphenol by Sun Hongmen and the like, then slowly frying at a low temperature, and finally reducing the eGI value of the potato chips from 63.2 to 54.1 (a method for reducing the glycemic index and the oil content of the potato chips and application thereof, CN 114586955A); when the same method is applied to roasted potato pieces, the eGI value of the roasted potato pieces is reduced from 62.9 to 54.2 (a method for reducing glycemic index of the roasted potato pieces and application, CN 114521636A).
However, there are problems associated with the addition of polyphenol α -glucosidase inhibitors to foods (moose, jaboticaba, yangming, et al. Punica pericarpium polyphenols extraction process optimization and storage stability studies [ J. Food industry science, 2021,42 (11): 142-146.): the activity difference of different polyphenols for inhibiting alpha-glucosidase is large, and the polyphenols with good activity are difficult to screen; the polyphenol added into the food is easy to degrade or aggregate under the influence of environmental factors such as light, heat, oxygen and the like, and the action effect is greatly reduced due to the loss of activity.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and providing a polyphenol additive capable of reducing the glycemic index of food and application thereof; the polyphenol additive has stable effect of reducing the glycemic index, and when the polyphenol additive is used as a food processing raw material, food can be prepared by a conventional method without adopting a special food processing method to avoid invalidation.
The technical scheme adopted by the invention for solving the technical problem is as follows: a polyphenol supplement for reducing glycemic index of food comprises polyphenol and protein complex as effective components; the polyphenol can inhibit alpha-glucosidase activity.
Preferably, the preparation method comprises the following steps: dispersing the protein in water, adding dropwise alkali solution under stirring, adjusting pH to 10-12, stirring for 10-30min, adding the polyphenol, stirring for 10-30min, adjusting pH to 5-7 with acid, and drying.
More preferably, the mass of the water is 10-20 times the mass of the protein.
More preferably, the alkali solution is a NaOH solution.
More preferably, the concentration of the alkali solution is 0.1 to 1M.
More preferably, the acid is hydrochloric acid.
More preferably, the concentration of the acid is 0.1 to 1M.
Preferably, the binding energy of the polyphenol to the alpha-glucosidase molecule dock is less than-14 kcal/mol.
Preferably, the polyphenol is from an edible plant.
Preferably, when the polyphenol extract is used as a raw material, the ratio of the polyphenol extract to the protein is 0.2-4.0: 1.
Preferably, the polyphenol extract is obtained by extracting the pulverized raw material, collecting the filtrate, and removing the solvent.
Preferably, the solvent is water or ethanol solution with the concentration less than or equal to 75 percent.
The screening of polyphenol substances can be realized by performing molecular docking on polyphenol monomers and alpha-glucosidase (PDB No. 7D9B, http:// www.rcsb.org /) by using theoretical simulation software such as Auto Dock, auto Dock-Vina and the like, and selecting proper polyphenol according to the calculated binding energy. Table 1 lists the results of the calculations for a portion of the polyphenolic substances.
TABLE 1 molecular docking results of partial polyphenols with alpha-glucosidase
Preferably, the first and second electrodes are formed of a metal, the polyphenol comprises punicalagin, cinnamyl element, kaempferol 3-O-rutinoside, resveratrol, luteolin 7-O- (2-apiosyl-6-methyl) -glucoside, pinotin, 3, 4-dicaffeoylquinic acid, luteolin 7-O-methyl glucoside, procyanidin dimer b3, 6-O-acetyl liquiritin, kaempferol 3-O- (2-rhamnosyl-6-acetyl-galactoside) 7-O-rhamnoside, quercetin 3-O-glycosylated-rhamnosyl-glucoside, 7-hydroxylignan, 7-oxylignan, kaempferol 3-O-glycosylated-rhamnosyl-glucoside, resveratrol, and other components one or more of carnosic acid, delphinidin 3-O-wheat bran-glucoside, apigenin 7-O-apiosyl-glucoside, cyanidin-3-O-sophoroside, delphinidin 3, 5-O-diglucoside, kaempferol 3-O-rhamnosyl-glucoside, procyanidin trimer C1, quercetin 3-O-rutinoside, carnosol, isopimarin, naringin 4' -O-glucoside, secoisolariciresinol-sesquilignan, pelargonidin-O-glycosylated-rutinoside, and rhoifolin.
Preferably, the polyphenol is extracted from one or more of pomegranate rind, grape rind, clove, mulberry leaf and dried orange peel.
Preferably, the protein is one or more of casein, rice protein isolate, soybean protein isolate and gluten protein.
The polyphenol additive capable of reducing the glycemic index of food is mixed with other raw materials of food, and the food is prepared by a conventional method to obtain the food with the low glycemic index.
The invention compounds polyphenol with high-efficiency inhibition effect on alpha-glucosidase with protein, thereby improving the thermal stability of the polyphenol. The polyphenol additive can obviously inhibit the activity of alpha-glucosidase, reduce the hydrolysis rate of starch and delay the release of glucose; the food can be effectively reduced in eGI value by adding a small amount of polyphenol additive prepared by the method, especially the food such as processed recombined rice, rice noodles, biscuits and the like.
The invention has the beneficial effects that:
the invention compounds polyphenol substances and proteins, thus improving the stability of active polyphenol;
2, a small amount of polyphenol additive prepared by the method is added into food, so that the eGI value of the food can be effectively reduced, the effect of reducing the eGI value is good, the use method is simple, and the application range is wide;
3. when used as food processing raw materials, the food can be prepared by a conventional method;
4. the product of the invention has low cost and simple processing technology, and is suitable for industrial production.
Drawings
FIG. 1 is a graph of simulated digestion test results for biscuits made in examples one and comparative examples of the invention.
FIG. 2 is a graph showing the results of simulated rice-noodle digestion tests with different amounts of casein-clove polyphenol complexes prepared in example two of the present invention.
FIG. 3 is a graph showing the results of simulated digestion test of recombinant rice prepared in example III of the present invention with different amounts of soy protein isolate-grape skin polyphenol complex.
Detailed Description
The present invention will be further described with reference to the following examples and the accompanying drawings.
The starting materials used in the examples of the present invention were all obtained from conventional commercial sources.
The simulated digestion used in the examples to determine glucose release calculates eGI: 100mg of the dried sample is weighed and placed in a 50mL centrifuge tube, 2mL of water is added, boiling water bath is carried out for 15min for gelatinization, then 13mL of 0.2mol/L acetic acid buffer solution with pH 5.2 is added, water bath equilibration is carried out at 37 ℃ for 10min, then 0.2mL of mixed enzyme solution (pancreatic alpha-amylase 400U/mL, glucoamylase 20U/mL) is added, and shaking is carried out in water bath at 37 ℃ (150 r/min) for timing. After reaction for 0, 30, 60, 90, 120 and 180min, 0.1mL of supernatant is respectively taken, subjected to enzyme deactivation treatment in boiling water bath for 5min and then centrifuged for 5min at 4000 Xg. Taking the supernatant, adopting a DNS reagent, carrying out colorimetric determination on the glucose content at 540nm, carrying out parallel determination on each sample for 3 times, taking an average value, and drawing a starch hydrolysis curve.
Performing first-order kinetic fitting on the starch hydrolysis rate curve of the sample, wherein the equation is C t ＝C f (1－e -kt ) The hydrolysis kinetic constant k was fitted using Origin software. The area under the hydrolysis curve, AUC, is given by the following equation:
AUC＝C f (t f -t 0 )－(C f /k)[1－e -k(tf-t0) ]
in the formula: c t -the proportion of starch hydrolysis in the sample at time t;
C f -the hydrolysis ratio of the starch after 180min of reaction;
t f -final reaction time (180 min);
t 0 -initial reaction time (0 min);
k is the kinetic constant.
The Hydrolysis Index (HI) is obtained from the following formula:
HI is highly correlated with eGI (r = 0.894), and the calculation formula for predicting eGI from HI is as follows:
eGI＝39.71+0.549HI
example A Low glycemic index biscuit
The polyphenol additive capable of reducing the glycemic index of food is a compound of polyphenol substances from pomegranate rind and rice protein isolate.
In this example, punicalagin was selected as the glycemic index lowering active substance. The joint binding energy of punicalagin and alpha-glucosidase molecules reaches-16.2 kcal/mol (see table 1), and the activity of the alpha-glucosidase can be well inhibited.
The pomegranate peel has high punicalagin content, and the pomegranate peel is selected as an active polyphenol raw material: pulverizing dried pericarpium Granati with pulverizer, extracting with pure water, collecting filtrate, concentrating, and drying to obtain pericarpium Granati polyphenol extract. The punicalagin content in the pomegranate peel polyphenol extract obtained by the determination of a liquid chromatography external standard method is 5.8% (w/w).
The polyphenol additive capable of reducing the glycemic index of food comprises the following steps of:
dispersing rice protein isolate in 10 times of water, stirring uniformly, dropwise adding 1M NaOH solution while stirring, and adjusting the pH to 12; continuing stirring for 30min, adding the pomegranate peel polyphenol extract according to the mass ratio of the rice protein isolate to the pomegranate peel polyphenol extract of 1.5, and continuing stirring for 30min; adjusting pH to 7 with 1M hydrochloric acid, and drying to obtain rice protein isolate-pericarpium Granati polyphenol compound.
Applying the obtained rice protein isolate-pomegranate rind polyphenol compound to biscuit processing:
1. mixing 100 parts of whole wheat flour, 1 part of sodium bicarbonate, 5 parts of rice protein isolate-pomegranate rind polyphenol compound and 20 parts of whole egg powder uniformly;
2. adding 40 parts of milk and 14 parts of vegetable oil;
3. kneading the dough to form, standing and relaxing at room temperature for 30min;
4. rolling the dough into a sheet with the thickness of 5mm, and slicing and shaping by using a die;
5. transferring to a baking tray, and baking in an oven at 175 ℃ for 25min;
6. and (5) taking out of the oven after baking, naturally cooling, packaging and storing.
The same method was used, but without the rice protein isolate-pomegranate rind polyphenol complex, to make a control biscuit product.
And (4) measuring the glucose release amount in the pomegranate peel polyphenol biscuit by simulating digestion, calculating eGI, and comparing with a blank group.
The starch hydrolysis curve of this example is shown in FIG. 1. The biscuit added with 5% of rice protein isolate-pomegranate peel polyphenol complex obviously slowly releases glucose, and the biscuit added with 5% of rice protein isolate-pomegranate peel polyphenol complex has an eGI value of 52.4; the eGI value of the control biscuit (ck) without the rice isolate-pomegranate rind polyphenol complex was 74.9.
Comparative example
In the comparative example, the pomegranate peel polyphenol extract which is the same as that in the first example is directly used as an effective substance for reducing the glycemic index of food, and is not compounded with rice protein isolate.
This comparative example produced a biscuit similar to that of example one except that 5 parts of pomegranate rind polyphenol extract was used instead of the rice protein isolate-pomegranate rind polyphenol complex.
Determining the release amount of glucose in the pomegranate peel polyphenol biscuit by simulating digestion, and calculating eGI; the resulting biscuit had an eGI value of 62.5.
Example two Low glycemic index Rice noodles
The polyphenol additive capable of reducing the glycemic index of food is a compound of polyphenol substances from clove and casein.
In this example kaempferol 3-O-rutinoside was selected as the glycemic index lowering active. The binding energy of the docking of kaempferol 3-O-rutinoside and alpha-glucosidase molecules reaches-15.8 kcal/mol (shown in table 1), and the alpha-glucosidase activity can be well inhibited.
The content of kaempferol 3-O-rutinoside in clove is higher, clove is selected as an active polyphenol raw material: pulverizing flos Caryophylli with pulverizer, extracting with 20% ethanol solution, collecting filtrate, concentrating, and drying to obtain flos Caryophylli polyphenol extract. The kaempferol 3-O-rutinoside content in the obtained clove extract is 7.5% (w/w) determined by a liquid chromatography external standard method.
The polyphenol additive capable of reducing the glycemic index of food comprises the following steps:
dispersing casein in water 15 times the weight ratio, stirring uniformly, dropwise adding 0.5M NaOH solution while stirring, and adjusting the pH to 11; continuously stirring for 20min, adding the clove polyphenol extract according to the mass ratio of casein to clove extract of 1; adjusting pH to 6 with 0.5M hydrochloric acid, and drying to obtain casein-clove polyphenol compound.
Applying the obtained casein-clove polyphenol compound to rice noodles:
mixing 100 parts of rice flour with 1-5 parts of casein-clove polyphenol compound, adding the mixture into water, mixing the mixture with the water in a proportion of 1.1:1, uniformly mixing; putting the mixed powder into a rice noodle machine to prepare rice noodles, thus obtaining the clove polyphenol rice noodle product.
The same method was used, but without the casein-clove polyphenol complex, to make a control rice noodle product.
And (4) measuring the glucose release amount of the clove polyphenol rice noodle by simulated digestion, and calculating eGI.
The starch hydrolysis curve of this example is shown in FIG. 2. The effect of reducing the eGI value is best by adding 5 percent of casein-clove polyphenol compound, and the eGI value is 61.3; the eGI value of the control rice noodle (ck) without casein-clove polyphenol complex added was 85.2.
EXAMPLE III Low glycemic index recombinant Rice
The polyphenol additive for reducing the glycemic index of food is a compound of polyphenol substances from grape skin and isolated soy protein.
Resveratrol was chosen as the glycemic index lowering active substance in this example. The binding energy of the resveratrol and alpha-glucosidase molecule butt joint reaches-15.5 kcal/mol (see table 1), and the activity of the alpha-glucosidase can be well inhibited.
The content of resveratrol in grape skin is high, and the grape skin is selected as an active polyphenol raw material: pulverizing dried grape skin by a pulverizer, extracting with 70% ethanol solution, collecting filtrate, concentrating, and drying to obtain grape skin polyphenol extract. The content of resveratrol in the obtained grape skin polyphenol extract is 2.6% (w/w) by the determination of a liquid chromatography external standard method.
The polyphenol additive capable of reducing the glycemic index of food comprises the following steps of:
dispersing the isolated soy protein in water with the weight of 20 times, stirring uniformly, and then dropwise adding 0.1M NaOH solution while stirring to adjust the pH to 10; continuously stirring for 10min, adding the grape skin polyphenol extract according to the mass ratio of the soybean protein isolate to the grape skin polyphenol extract of 1; adjusting pH to 5 with 0.1M hydrochloric acid, and drying to obtain soybean protein isolate-grape skin polyphenol compound.
Applying the obtained soy protein isolate-grape skin polyphenol compound to recombinant rice:
mixing 100 parts of rice flour and 1-5 parts of soybean protein isolate-grape skin polyphenol compound uniformly, adding water, mixing the obtained mixture with the mixture in a proportion of 1:1, uniformly mixing, and putting into a screw extruder for granulation; the parameters of the extruder are as follows: the rotating speed of the screw is 120r/min, the temperature of the sleeve is 90 ℃, the rotating speed of the cutter is 600rpm, and the feeding speed is 150g/min; molding through a die head, and cutting into rice grain shapes by a cutter; collecting the discharged particles, and drying by adopting hot air at 60 ℃ until the water content is 10% to obtain the grape skin polyphenol recombinant rice product.
The same procedure was used, but without the soy protein isolate-grape skin polyphenol complex, to make a control reconstituted rice product.
And (4) measuring the release amount of glucose in the recombinant rice with the grape skin polyphenol in each adding amount by simulated digestion, and calculating eGI.
The starch hydrolysis curve of this example is shown in FIG. 3. The effect of reducing the eGI value is best when 5 percent of soybean protein isolate-grape skin polyphenol compound is added, and the eGI value is 59.2; the eGI value of the control recombinant rice (ck) without the addition of the soy protein isolate-grape skin polyphenol complex was 82.0.
Claims (10)
1. A polyphenol supplement for lowering glycemic index of food, wherein the functional ingredients comprise a complex of polyphenol and protein; the polyphenol can inhibit alpha-glucosidase activity.
2. The polyphenol supplement for reducing glycemic index of foods of claim 1, prepared by the steps of: dispersing the protein in water, adding dropwise alkali solution under stirring, adjusting pH to 10-12, stirring for 10-30min, adding the polyphenol, stirring for 10-30min, adjusting pH to 5-7 with acid, and drying.
3. The polyphenol supplement for lowering glycemic index of foods of claim 2 wherein the water comprises 10 to 20 times the mass of the protein.
4. The polyphenol supplement of claim 2 or 3 for reducing glycemic index of food, wherein the alkali solution is NaOH solution; the concentration of the alkali solution is 0.1-1M; the acid is hydrochloric acid; the concentration of the acid is 0.1-1M.
5. The polyphenol supplement capable of reducing the glycemic index of food according to any one of claims 1 to 4, wherein the binding energy of the polyphenol to the molecular docking of alpha-glucosidase is less than-14 kcal/mol.
6. The polyphenol supplement capable of reducing the glycemic index of food according to any one of claims 1 to 5, wherein the polyphenol is derived from edible plants; when the polyphenol extract is used as a raw material, the ratio of the polyphenol extract to the protein is 0.2 to 4.0: 1; the polyphenol extract is obtained by extracting the crushed raw materials, collecting filtrate and removing a solvent; the solvent is water or ethanol solution with the concentration less than or equal to 75 percent.
7. The polyphenol additive capable of reducing the glycemic index of food according to any one of claims 1 to 6, it is characterized in that the preparation method is characterized in that, the polyphenol comprises punicalagin, cinnamyl element, kaempferol 3-O-rutinoside, resveratrol, luteolin 7-O- (2-apiosyl-6-methyl) -glucoside, pinotin, 3, 4-dicaffeoylquinic acid, luteolin 7-O-methyl glucoside, procyanidin dimer b3, 6-O-acetyl liquiritin, kaempferol 3-O- (2-rhamnosyl-6-acetyl-galactoside) 7-O-rhamnoside, quercetin 3-O-glycosylation-rhamnosyl-glucoside, 7-hydroxylignan, 7-oxylignan, kaempferol 3-O-glycosylation-rhamnosyl-glucoside one or more of carnosic acid, delphinidin 3-O-wheat bran-glucoside, apigenin 7-O-apiosyl-glucoside, cyanidin-3-O-sophoroside, delphinidin 3, 5-O-diglucoside, kaempferol 3-O-rhamnosyl-glucoside, procyanidin trimer C1, quercetin 3-O-rutinoside, carnosol, isopimarin, naringin 4' -O-glucoside, secoisolariciresinol-sesquilignan, pelargonidin-O-glycosylated-rutinoside, and rhoifolin.
8. The polyphenol additive for reducing the glycemic index of food according to any one of claims 1 to 7, wherein the polyphenol is extracted from one or more of pomegranate rind, clove, mulberry leaf, dried orange peel and grape rind.
9. The polyphenol additive for reducing glycemic index of foods according to any one of claims 1 to 8, wherein the protein is one or more of casein, rice protein isolate, soybean protein isolate and gluten protein.
10. The use of the polyphenol additive capable of reducing the glycemic index of food as claimed in any one of claims 1 to 9, wherein the polyphenol additive capable of reducing the glycemic index of food is mixed with other raw materials of food to prepare the food with the low glycemic index by a conventional method.
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| CN105601701A (en) * | 2016-01-21 | 2016-05-25 | 中国农业大学 | Protein-polyphenol covalent compound and preparation method and application thereof |
| CN109619580A (en) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | A kind of modifying agent of the improvement without seitan food glycemic index and its without seitan food |
| CN112021369A (en) * | 2020-06-05 | 2020-12-04 | 江南大学 | Low Glycemic Index (GI) nutritional meal replacement biscuit and industrial mass production method thereof |
| CN113575946A (en) * | 2021-07-26 | 2021-11-02 | 仙乐健康科技股份有限公司 | A composition for inhibiting absorption of sugar and fat |
| CN114081096A (en) * | 2021-10-18 | 2022-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification |
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| CN105601701A (en) * | 2016-01-21 | 2016-05-25 | 中国农业大学 | Protein-polyphenol covalent compound and preparation method and application thereof |
| CN109619580A (en) * | 2018-11-23 | 2019-04-16 | 郑州轻工业学院 | A kind of modifying agent of the improvement without seitan food glycemic index and its without seitan food |
| CN112021369A (en) * | 2020-06-05 | 2020-12-04 | 江南大学 | Low Glycemic Index (GI) nutritional meal replacement biscuit and industrial mass production method thereof |
| CN113575946A (en) * | 2021-07-26 | 2021-11-02 | 仙乐健康科技股份有限公司 | A composition for inhibiting absorption of sugar and fat |
| CN114081096A (en) * | 2021-10-18 | 2022-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of milk protein loaded astaxanthin emulsion combined with polyphenol and glycosylation modification |
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| 李佳，等: "紫薯多酚蛋白复合物酶解及降血糖组分制备工艺优化", 食品科技, vol. 45, no. 9, pages 43 - 50 * |
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