CN117547547A - Pectin short-chain fatty acid ester composition and preparation method and application thereof - Google Patents
Pectin short-chain fatty acid ester composition and preparation method and application thereof Download PDFInfo
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- CN117547547A CN117547547A CN202311513756.1A CN202311513756A CN117547547A CN 117547547 A CN117547547 A CN 117547547A CN 202311513756 A CN202311513756 A CN 202311513756A CN 117547547 A CN117547547 A CN 117547547A
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- Prior art keywords
- pectin
- short
- chain fatty
- fatty acid
- acid ester
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- 239000000203 mixture Substances 0.000 title claims abstract description 98
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
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- 238000005886 esterification reaction Methods 0.000 claims description 17
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- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
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- DUCKXCGALKOSJF-UHFFFAOYSA-N pentanoyl pentanoate Chemical compound CCCCC(=O)OC(=O)CCCC DUCKXCGALKOSJF-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Diabetes (AREA)
- Engineering & Computer Science (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Emergency Medicine (AREA)
- Endocrinology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Epidemiology (AREA)
- Child & Adolescent Psychology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to the technical field of appetite suppressants, and provides a pectin short-chain fatty acid ester composition, a preparation method and application thereof. The composition provided by the invention comprises 40-96% of pectin short-chain fatty acid ester and 4-60% of metal compound. Pectin is used as a carrier of short-chain fatty acid and is matched with a metal compound, and can be combined with polyvalent metal cations in the stomach, so that the viscosity of chyme is improved, the gastric emptying is delayed, the feeling of satiety when meal is improved, and the food intake is reduced; meanwhile, the pectin short-chain fatty acid ester can release short-chain fatty acid in vivo for a long time and directionally, so that the satiety time is prolonged, and the appetite is reduced more effectively. In conclusion, the composition provided by the invention plays roles in both stomach and colon parts through the cooperation of multiple mechanisms, can more effectively inhibit appetite, helps reduce food intake, and has great potential in aspects of weight management, obesity treatment, postprandial blood glucose elevation control and the like.
Description
Technical Field
The invention relates to the technical field of appetite suppressants, in particular to a pectin short-chain fatty acid ester composition and a preparation method and application thereof.
Background
In recent years, obesity problems have become increasingly serious and become a global health challenge. In overweight and obese adults, even small weight loss, such as 10% of the initial weight, reduces risk factors for hypertension, hyperlipidemia, and hyperglycemia. The cause of obesity is complex and multifactorial, and there is increasing evidence that obesity is not a simple self-controlling problem, but a complex disease involving appetite regulation and energy metabolism. Although the etiology of obesity has not been well established, genetic, metabolic, biochemical, cultural and psychological social factors are considered to be influential.
Appetite control and thus reduction of food intake is currently an attractive strategy for weight management for overweight and obesity. Soluble dietary fibers such as pectin, guar gum, and some low molecular non-starch polysaccharides are also believed to reduce the digestibility of foods in the stomach, enhance satiety, reduce cholesterol, and regulate postprandial glycemic response. Wherein the soluble dietary fiber can enhance satiety by increasing viscosity of the stomach contents while improving postprandial glycemic response. The amidated pectin (low-ester pectin) and some multivalent metal cations can form gel substances with the viscosity far higher than that of pure pectin through bridging reaction or egg box model under the gastric acid environment, so that the viscosity of chyme in the stomach is greatly improved, gastric emptying is delayed, the gastric distention volume is kept for a long time, and the effects of improving satiety and reducing postprandial blood sugar reaction are realized. J.C. Ichdersen et al (CN 101631476A) provides a composition of pectin and multivalent cations that forms a gel in an aqueous medium and in the acidic environment of the stomach that resists peristaltic action and is maintained in the stomach for a prolonged period of time to achieve satiety. However, the composition of this patent requires that it must be hydrated prior to entering the stomach, which adds to the complexity of feeding, and in this case pectin produces limited short chain fatty acid esters in the intestine, with the point of satiety being predominantly in the stomach, and appetite suppression being poor.
At present, dietary fiber, whether soluble or insoluble, is commonly used alone in foods in the art to claim delayed gastric emptying, enhanced satiety, control postprandial blood glucose, etc. However, the effect is very limited due to the limitation of the addition amount and principle, and many foods are not proved by research.
Short Chain fatty acids (Short-Chain FattyAcids, SCFA), including acetic acid, propionic acid, butyric acid, and the like, are metabolites of soluble dietary fibers in the colon and play an important role in regulating appetite and body weight. However, SCFA alone are easily broken down before reaching the colon, and it is difficult to achieve the goals of appetite reduction and energy intake reduction.
In view of the above, the current appetite suppressant cannot realize multi-azimuth, rapid and long-acting appetite suppressant effects, and a need is urgent for an invention of an appetite suppressant which can delay food emptying in the stomach and also can stimulate the intestinal tract to a greater extent to produce appetite suppressants for suppressing appetite hormone, so as to achieve more effective appetite suppression, weight reduction and even postprandial blood glucose response reduction effects.
Disclosure of Invention
In view of the above, the invention provides a pectin short-chain fatty acid ester composition, a preparation method and application thereof. The pectin short-chain fatty acid ester composition provided by the invention can delay food emptying in the stomach, stimulate intestinal tracts to generate appetite suppressant to a greater extent, realize multidirectional, rapid and long-acting appetite suppression, and has wide application prospects in the aspects of weight management, obesity treatment, blood sugar reduction and the like.
In order to achieve the above object, the present invention provides the following technical solutions:
the pectin short-chain fatty acid ester composition comprises the following components in percentage by mass: 40-96% of pectin short-chain fatty acid ester and 4-60% of metal compound.
Preferably, the mass percentage of the short-chain fatty acid units in the pectin short-chain fatty acid ester is 10% -60%.
Preferably, the substitution degree of the short-chain fatty acid in the pectin short-chain fatty acid ester is 0.2-1; the pectin has a degree of esterification of less than 50%.
Preferably, the preparation method of the pectin short-chain fatty acid ester comprises the following steps:
mixing pectin, an esterifying agent and a solvent for esterification reaction to obtain pectin short-chain fatty acid ester; the esterifying agent is at least one of short-chain fatty acid and short-chain fatty anhydride.
Preferably, the esterifying agent is short-chain fatty acid anhydride, and the mol ratio of the short-chain fatty acid anhydride to pectin is (1-5.5): 1; the temperature of the esterification reaction is 30-65 ℃ and the time is 10-18 h.
Preferably, after the esterification reaction is completed, the method further comprises the step of purifying the obtained reaction liquid to obtain pectin short-chain fatty acid ester; the purification treatment comprises: washing, extracting, concentrating and drying the obtained reaction liquid in sequence to obtain purified pectin short-chain fatty acid ester; the extraction comprises organic solvent extraction, saturated sodium chloride solution extraction and saturated sodium bicarbonate solution extraction which are sequentially carried out; the organic solvent adopted by the organic solvent extraction is ethyl acetate or dichloromethane.
Preferably, the metal compound includes one or more of a metal salt and a metal oxide; the metal cations in the metal compound include Ca 2+ 、Mg 2+ 、Zn 2+ 、Cu 2+ 、Al 3+ And Fe (Fe) 3+ One or more of the following.
The invention also provides a preparation method of the pectin short-chain fatty acid ester composition, which comprises the following steps:
firstly mixing part of pectin short-chain fatty acid ester with a metal compound to obtain premix; the mass ratio of the partial pectin short-chain fatty acid ester to the metal compound is (1-3) 1;
and carrying out second mixing on the premix and the rest pectin short-chain fatty acid ester to obtain the pectin short-chain fatty acid ester composition.
The invention also provides application of the pectin short-chain fatty acid ester composition prepared by the scheme or the preparation method of the scheme in food, health products or animal feed or in preparation of medicines; the medicine comprises a medicine for treating obesity or a medicine for reducing blood sugar.
The invention also provides an appetite suppression product, which comprises the pectin short-chain fatty acid ester composition prepared by the scheme or the pectin short-chain fatty acid ester composition prepared by the preparation method; the appetite suppressant product is in the form of powder, liquid, capsule or tablet.
The invention provides a pectin short-chain fatty acid ester composition, which comprises the following components in percentage by mass: 40-96% of pectin short-chain fatty acid ester and 4-60% of metal compound. The beneficial effects of the invention are as follows:
the composition comprises pectin short-chain fatty acid ester, which is obtained by combining pectin and short-chain fatty acid (or acid anhydride) through ester bonds, wherein the pectin short-chain fatty acid ester is not decomposed in the stomach or upper digestive tract, but only can be decomposed through bacterial fermentation in the intestinal tract, and the pectin can release the short-chain fatty acid after being decomposed by microorganisms in the intestinal tract, so that the release rate of the short-chain fatty acid is ensured, and the pectin can be decomposed in the intestinal tract to ferment to generate part of short-chain fatty acid, so that more short-chain fatty acid reaches the intestinal tract, and more hormones related to satiety such as GLP-1, PPY and the like are stimulated to be secreted, so that the satiety is enhanced to a greater extent; meanwhile, the pectin short-chain fatty acid ester can also retain the effect of pectin serving as water-soluble dietary fiber for delaying the food emptying speed in the stomach.
The pectin short-chain fatty acid ester is matched with metal cations, so that the appetite suppression effect of multiple mechanisms is achieved: the composition plays a role in suppressing appetite together in the upper digestive tract and the lower digestive tract through different principles, and pectin and metal cations have intragastric bridging reaction, so that chyme viscosity can be increased, gastric emptying can be delayed, and intragastric satiety effect can be enhanced to a greater extent; the targeted release of short chain fatty acids in the intestinal tract can induce secretion of appetite-suppressing hormones; the synergistic effect of multiple mechanisms is formed by superposition of multiple functions, so that pectin short-chain fatty acid ester has the potential of becoming an effective appetite suppressant compared with single short-chain fatty acid ester or inulin short-chain fatty acid ester. In summary, the composition provided by the invention can play a role in the stomach and intestinal tracts, and can provide immediate appetite suppression effect generated by the stomach and long-term appetite suppression effect generated by the intestinal tracts.
The composition of the invention can be dissolved in water and applied to various forms such as solid beverage, capsule and tablet, even added to common food as raw material, pectin is a natural food ingredient and is widely applied to the food industry, the composition also has greater health value for improving insulin sensitivity and inhibiting postprandial hyperglycemia, and pectin short-chain fatty acid ester is used as a derivative of pectin, has the effect of inhibiting appetite and has the potential of controlling type 2 diabetes; in addition, the pectin short-chain fatty acid ester has low fatty protein content, which is very beneficial to the energy intake control in the weight losing process, does not increase extra weight losing burden, and is more suitable for long-term appetite regulation and weight management.
Animal experiments and crowd experiments in the embodiment of the invention show that the composition can stimulate the production of more hormones for suppressing appetite and reduce the food intake under the condition of the same dietary fiber content.
Drawings
FIG. 1 is a schematic diagram of the preparation flow of pectin short-chain fatty acid esters of the present invention;
FIG. 2 is a schematic illustration of a process for preparing pectin short-chain fatty acid ester compositions of the present invention;
FIG. 3 shows the viscosity changes of test samples 1 to 4 in example 3;
FIG. 4 shows the total SCFA (acetic acid, propionic acid, butyric acid) content after 36h of in vitro fermentation in three groups of culture media in example 4;
FIG. 5 shows the composition of short chain fatty acids produced after 36h of in vitro fermentation of the three groups of media of example 4;
FIG. 6 shows the body weight change of mice before and after 4 weeks of intervention in example 5;
FIG. 7 shows the short chain fatty acid content of the mouse feces after 4 weeks of intervention in example 5;
FIG. 8 is serum PPY levels in groups of mice after 4 weeks of intervention;
FIG. 9 is serum GLP-1 levels of mice in each group after 4 weeks of intervention;
FIG. 10 is a VAS score over time for each group of hunger, satiety, predicted food intake, satiety, total appetite suppression score in example 6;
FIG. 11 is a graph showing the blood glucose increase after feeding for each group in example 6;
FIG. 12 is an area increase under the blood glucose response curve after feeding in each group of example 6.
Detailed Description
The invention provides a pectin short-chain fatty acid ester composition, which comprises the following components in percentage by mass: 40-96% of pectin short-chain fatty acid ester and 4-60% of metal compound.
All the raw materials used in the present invention are commercially available unless otherwise specified.
The pectin short-chain fatty acid ester composition provided by the invention comprises 40-96% of pectin short-chain fatty acid ester, preferably 50-90% by mass. In the invention, the mass percentage of the short-chain fatty acid units in the pectin short-chain fatty acid ester is preferably 10-60%, more preferably 20-50%; the substitution degree of the short-chain fatty acid in the pectin short-chain fatty acid ester is preferably 0.2-1, more preferably 0.25-0.9, and even more preferably 0.3-0.8, and the substitution degree of the short-chain fatty acid specifically refers to the substitution amount of the active hydroxyl group on the pectin D-glucose unit by the short-chain fatty acid. In the invention, the esterification degree of the pectin is lower than 50%, more preferably 10% -40%, namely the pectin adopted in the invention is low-ester pectin; the esterification degree is specifically the percentage of the total galacturonic acid residues in the pectin molecules; the pectin source of the present invention is not particularly limited, and pectin of a common source in the art may be used, and specific sources include, but are not limited to, apples, oranges, and lemons.
In the present invention, the pectin short-chain fatty acid ester is preferably one or more of pectin propionate, pectin butyrate, pectin acetate and pectin valerate.
In the present invention, the preparation method of the pectin short-chain fatty acid ester preferably comprises: mixing pectin, an esterifying agent and a solvent for esterification reaction to obtain pectin short-chain fatty acid ester; the esterifying agent is at least one of short-chain fatty acid and short-chain fatty anhydride; the short chain fatty acid specifically refers to fatty acid with carbon number less than 6, and comprises one or more of formic acid, acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid and valeric acid, preferably comprises one or more of acetic acid, propionic acid, butyric acid and valeric acid; the short-chain fatty acid anhydride is the anhydride of the short-chain fatty acid, and preferably comprises one or more of acetic anhydride, propionic anhydride, butyric anhydride and valeric anhydride; the molar ratio of the short-chain fatty anhydride to pectin is preferably (1-5.5): 1, more preferably (2-4): 1; the molar ratio of the short chain fatty acid to the pectin is preferably (0.5-3.8): 1; the temperature of the esterification reaction is preferably 30 to 65 ℃, more preferably 40 to 60 ℃, and the time of the esterification reaction is preferably 10 to 18 hours, more preferably 12 to 15 hours.
In the present invention, the solvent preferably includes one or more of water, pyridine, methanol, ethanol, n-butanol, diethyl ether, chloroform, dimethyl sulfoxide and toluene, more preferably pyridine; preferably, pectin is dissolved in a solvent to obtain pectin dissolution liquid, and then an esterifying agent is added into the pectin dissolution liquid in a dropwise manner to carry out esterification reaction; the mass ratio of the pectin to the solvent is preferably 1 (1-4.5); the temperature of the dissolution is preferably 45 to 65 ℃, more preferably 50 to 60 ℃; the dissolution is preferably carried out under stirring conditions, and the stirring time is preferably 20 to 35 minutes.
After the esterification reaction is completed, the invention preferably further comprises purifying the obtained reaction liquid; the purification treatment comprises: washing, extracting, concentrating and drying the obtained reaction liquid in sequence to obtain purified pectin short-chain fatty acid ester; the wash reagent is preferably deionized water; the extraction comprises organic solvent extraction, saturated sodium chloride solution extraction and saturated sodium bicarbonate solution extraction which are sequentially carried out; the organic solvent adopted by the organic solvent extraction is ethyl acetate or dichloromethane; the concentration mode is preferably rotary evaporation concentration; the drying is preferably vacuum drying.
After purification treatment, the invention preferably sieves the purified product to obtain a final product; the mesh number of the screen for sieving is preferably 30 mesh. FIG. 1 is a schematic diagram of the preparation process of pectin short-chain fatty acid ester of the present invention.
The pectin short-chain fatty acid ester composition provided by the invention comprises 4-60% of metal compound, preferably 10-50% by mass. In the present invention, the metal compound preferably includes one or more of a metal salt and a metal oxide; the metal cations in the metal compound preferably include Ca 2+ 、Mg 2+ 、Zn 2+ 、Cu 2+ 、Al 3+ And Fe (Fe) 3+ One or more of the following; specifically, the metal compound preferably includes one or more of calcium hydrogen phosphate, calcium carbonate, calcium oxide, calcium citrate, calcium chloride, calcium sulfate, zinc gluconate, zinc oxide, zinc carbonate, magnesium sulfate, magnesium chloride, magnesium oxide, magnesium bicarbonate, copper sulfate, ferric citrate, ferric pyrophosphate, and aluminum citrate.
In the present invention, the ratio of the mass of the metal cation in the metal compound to the mass of the pectin unit in the pectin short-chain fatty acid ester is preferably (0.006 to 0.5): 1, more preferably (0.01 to 0.4): 1.
The invention also provides a preparation method of the pectin short-chain fatty acid ester composition, which comprises the following steps:
firstly mixing part of pectin short-chain fatty acid ester with a metal compound to obtain premix; the mass ratio of the partial pectin short-chain fatty acid ester to the metal compound is (1-3) 1;
and carrying out second mixing on the premix and the rest pectin short-chain fatty acid ester to obtain the pectin short-chain fatty acid ester composition.
In the invention, the rotating speed of the first mixing is preferably 6-10 rpm, and the mixing time is preferably 15-40 min; the rotation speed of the second mixing is preferably 6-10 rpm, and the mixing time is preferably 25-45 min; according to the invention, part of pectin short-chain fatty acid ester is mixed with the metal compound, and then the rest of pectin short-chain fatty acid ester is added for mixing, so that the uniformity of mixing is improved.
In the present invention, after the second mixing is finished, the method preferably further includes sieving the obtained total mixed material, and the undersize obtained after sieving is the pectin short-chain fatty acid ester composition; the mesh number of the screen for sieving is preferably 30 mesh. FIG. 2 is a schematic illustration of the preparation flow of pectin short-chain fatty acid ester compositions of the present invention.
The invention also provides application of the pectin short-chain fatty acid ester composition according to the scheme or the pectin short-chain fatty acid ester composition prepared by the preparation method according to the scheme in food, health products or animal feed or in preparation of medicines, and the pectin short-chain fatty acid ester composition is particularly applied as an appetite suppressant; the medicine comprises a medicine for treating obesity or a medicine for reducing blood sugar. In the invention, the food and the health care product are specifically food or health care products with the effects of controlling weight or losing weight; the invention has no special requirements on the types of the foods, such as solid beverage, bread, biscuits, liquid beverage and the like; the dosage form of the medicament is preferably a capsule or a tablet.
In the specific embodiment of the present invention, the pectin short-chain fatty acid ester composition may be applied in combination with sweetener, essence, etc., and the present invention is not limited in particular.
In a specific embodiment of the present invention, when the pectin short-chain fatty acid ester composition is applied in a solid beverage, the solid beverage preferably comprises the following components in parts by mass: 50 parts of pectin short-chain fatty acid ester composition, 20 parts of resistant dextrin, 20 parts of maltodextrin, 10 parts of erythritol and 0.1 part of orange essence.
The invention also provides an appetite suppression product, which comprises the pectin short-chain fatty acid ester composition prepared by the scheme or the pectin short-chain fatty acid ester composition prepared by the preparation method of the scheme, wherein the dosage form of the appetite suppression product is powder, liquid preparation, capsule or tablet; the specific preparation method of the powder, the liquid preparation, the capsule or the tablet is not particularly required, and the preparation method is well known to those skilled in the art.
The composition provided by the invention adopts low-ester pectin as a carrier of short-chain fatty acid and is matched with a metal compound, the low-ester pectin can be combined with polyvalent metal cations in the stomach, so that the chyme viscosity is improved, the gastric emptying is delayed, the satiety when meal is improved, and the food intake is reduced; meanwhile, the pectin short-chain fatty acid ester can release short-chain fatty acid more permanently and directionally in the body, and the satiety time is prolonged, so that appetite is reduced more effectively, and weight management and obesity treatment are facilitated.
The following description of the embodiments of the present invention will clearly and fully describe the technical solutions of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The sources of the raw materials used in the examples are shown in Table 1.
Table 1 main raw material information in examples
Example 1
The preparation method of the composition of pectin propionate and calcium salt comprises the following specific preparation steps:
magnetically stirring pectin and pyridine with 3 times of pectin mass in oil bath heating environment at 60deg.C for 25min, and completely dissolving pectin to obtain pectin solution; and (3) dropwise adding propionic anhydride into the pectin dissolving solution at the temperature of 60 ℃, continuously stirring in the dropwise adding process, and reacting the system for 14h. After the reaction is finished, washing the reaction liquid by deionized water, pouring methylene dichloride into the reaction liquid for extraction, and sequentially adding a saturated sodium chloride solution and a saturated sodium bicarbonate solution into the obtained methylene dichloride phase for washing and extraction; the lower extract was concentrated by rotary evaporation using a rotary evaporator, and the concentrate was dried in a vacuum oven to give Pectin Propionate (PPE) having a degree of substitution of 0.65 and a uniform texture and a pale yellow color. The mass percentage of propionic acid units in the pectin propionate is 31%.
3 parts of pectin propionate prepared in the steps are mixed with 1 part of dibasic calcium phosphate dihydrate in a three-dimensional mixer for 15min at a rotating speed of 6rpm, so as to obtain premix; the premix was mixed with 5.2 parts of pectic propionate in a three-dimensional mixer at 8rpm for 30min to obtain pectic propionate composition.
Example 2
The preparation method of the composition of pectin butyrate and calcium salt comprises the following specific preparation steps:
magnetically stirring pectin and pyridine with the mass of 4 times of that of pectin in an oil bath heating environment at 55 ℃ for 25min, and completely dissolving pectin to obtain pectin dissolving solution; and (3) dropwise adding butyric anhydride into the pectin dissolution liquid at the temperature of 55 ℃, continuously stirring in the dropwise adding process, and reacting the system for 16h. After the reaction is finished, washing a reaction solution by deionized water, pouring dichloromethane into the reaction solution for extraction, and sequentially adding a saturated sodium chloride solution and a saturated sodium bicarbonate solution into the obtained dichloromethane phase for washing and extraction; the lower extract was concentrated by rotary evaporation using a rotary evaporator, and the resulting concentrate was dried in a vacuum oven to give pectin butyrate (pectin butyrate ester, PBE) having a degree of substitution of 0.61 and a uniform texture and a pale yellow color. The mass percentage of propionic acid units of the pectin butyrate is 26%.
3 parts of pectin butyrate prepared in the steps are mixed with 1 part of dibasic calcium phosphate dihydrate in a three-dimensional mixer for 15min at a rotating speed of 6rpm, so as to obtain premix; the premix was mixed with 4.8 parts of pectate butyrate in a three-dimensional mixer at a rotation speed of 6rpm for 40min to obtain a pectate butyrate composition.
Example 3
Viscosity test of pectin short-chain fatty acid ester compositions in pH-simulated gastric conditions. The pectate butyrate and pectate composition were derived from example 2.
Test sample 1 (P): 3g of low-ester pectin and 7g of sucrose.
Test sample 2 (P-Ca): 3g of low-ester pectin, 0.52g of calcium hydrophosphate dihydrate and 6.48g of sucrose.
Test sample 3 (PBE): pectin butyrate 4.05 g+sucrose 5.95g.
Test sample 4 (PBE-Ca): pectin butyrate composition 4.57 g+sucrose 5.43g.
Note that: 1. the pectin content of samples 1 to 4 is the same according to the calculated sample amount of the pectin content; 2. the ratio of calcium to pectin is the same in samples 2 and 4.
Test protocol: concentrated hydrochloric acid is dripped into distilled water, the pH value is adjusted to 3, 10g of each sample is poured into 100mL of the solution respectively, the solution is stirred by a glass rod, the solution is kept stand after being stirred uniformly, and the viscosity of each sample at different time points is measured by a viscometer.
The viscosity changes of test samples 1 to 4 are shown in FIG. 3, and the results in FIG. 3 indicate that: 1) In a solution system with ph=3, all samples showed a tendency to rise in viscosity over time, with a relatively stable viscosity after about 1800 s; 2) The Product (PBE) obtained by combining pectin and butyric acid through esterification reaction has reduced overall viscosity compared with simple pectin; 3) After pectin is mixed with calcium salt (P-Ca) or pectin butyrate is mixed with calcium salt (PBE-Ca), the phenomenon that the viscosity is obviously increased in an acidic environment occurs, and the viscosity is obviously higher than that of pure pectin or pectin butyrate; 4) The viscosity of the combination of pectin butyrate and calcium salt (PBE-Ca) is lower than that of the mixture of pectin and calcium salt (P-Ca).
The above research results show that the combination of pectin short-chain fatty acid ester and calcium salt according to a certain proportion can greatly improve the liquid viscosity in an acidic environment, but the viscosity is slightly lower than that of the combination of low-ester pectin and calcium salt, probably because the chemical bond of the low-ester pectin molecule combined with calcium ions is reduced to a certain extent after the combination of the low-ester pectin and SCFA, so that the occurrence of bridging reaction is partially reduced, but the viscosity is still obviously higher than that of pectin, and the combination of pectin short-chain fatty acid ester and calcium salt and food can form chyme with higher viscosity in the acidic environment in stomach, so that the composition has a good effect of delaying gastric emptying.
Example 4
In vitro fermentation experiments examined the ability of pectin short chain fatty acid esters to release short chain fatty acids in the colon. The pectin propionate and pectin butyrate used are from examples 1 and 2.
Test protocol:
in vitro fermentation of bifidobacteria: under aseptic conditions, 9.0mL of an aseptic culture medium (bifidobacterium BS culture medium, qingdao Hope Bio-Technology co., ltd, cat# HB 0394) was added to a sterilized anaerobic tube, 0.1g of lyophilized bifidobacterium powder was added, the sterilized anaerobic tube was shaken to thoroughly mix the cells with the culture medium, then inoculated into an aseptic anaerobic tube containing 10mL of the culture medium in an amount of 10% of inoculation, anaerobic culture was performed for 48 hours in an environment of 37 ℃, after passage for 2 times, re-inoculation was performed, and fermentation was performed for 16 hours, to obtain a strain mother liquor. The pectin (pectin), pectin Propionate (PPE) and Pectin Butyrate (PBE) with the same content of 10g/1000mL pectin active ingredient are used as carbon source configuration culture medium, and the nutrient components of the non-carbon source part are the same as those of the bifidobacterium BS culture medium. Sterilizing at 120deg.C for 20min. Inoculating strain mother liquor with 10% strain inoculation amount into culture medium containing pectin, pectopropionate and pectobutyric acid as carbon source, mixing, packaging into anaerobic tubes, sequentially marking for 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, 30 hr, 36 hr, anaerobic culturing at 37deg.C, taking out corresponding anaerobic tubes, and storing at-20deg.C.
Determining short chain fatty acids in the fermentation broth: firstly, drawing standard curves of acetic acid, propionic acid and butyric acid under different concentrations, and establishing a regression equation. Samples of the broth at each time point were thawed, centrifuged (10000 r/min,15 min), the supernatant was taken, filtered with a 0.45 μm filter, and the content of short chain fatty acids (acetic acid, propionic acid, butyric acid) in the broth samples was determined by liquid chromatography, three samples were set in parallel.
Chromatographic conditions: chromatographic column: agilent reverse C18 column (4.6 mm. Times.150 mm,5 μm); mobile phase: 0.02mol/mL of potassium dihydrogen phosphate and methanol, volume ratio 98:2, adjusting the pH value of the potassium dihydrogen phosphate to 2.8 by phosphoric acid; the detection wavelength is 215nm; the flow rate is controlled at 1.0mL/min; the sample volume was 20. Mu.L.
Test results:
after 36h of in vitro fermentation of the three groups of media, the total SCFA (acetic acid, propionic acid, butyric acid) content is shown in figure 4, and the resulting short chain fatty acid composition is shown in figure 5. The results in fig. 4 show that: 1) The total SCFA produced by in vitro fermentation of all test groups increased with increasing fermentation time; 2) The rate of SCFA increase in pectin and PPE group broths was significantly higher than in PBE group (P < 0.05) over 0-6h fermentation time; 3) After 12h fermentation, the total SCFA of the pectin short chain fatty acid groups (PPE, PBE) were higher than that of the pectin group; 4) After 18-24 hours, the fermentation speed is reduced, and the total SCFA content tends to be stable; 5) After 18-36 h fermentation, the total SCFA content is as follows: PPE > PBE > pectin, the differences were significantly different (P < 0.05). The results in fig. 5 show that: the PPE group fermented produced significantly higher levels of propionic acid than the pectin and PBE group (P < 0.05), and the PBE group fermented produced significantly higher levels of butyric acid than the PPE group (P < 0.05).
The research results show that after the short-chain fatty acid and pectin are combined through ester bonds, the level of the corresponding short-chain fatty acid ester produced by the fermentation of bifidobacteria can be effectively improved, and compared with simple pectin, the total SCFA level produced by the in vitro fermentation of pectin short-chain fatty acid ester with the same pectin content is obviously improved. The pectin short-chain fatty acid ester is suggested to be fermented by probiotics in the intestinal tract to generate more SCFA, and has great potential in enhancing satiety and controlling weight.
Example 5
The pectin butyrate compositions, pectin propionate compositions, propionate salts (sodium propionate), butyrate salts (sodium butyrate) and pectins obtained in example 1 and example 2 were used for feeding mice. 48 healthy male mice (Shanghai, henan model biotechnology Co., ltd.) were each 5 weeks old and had a body weight of 21+ -1.9 g, and after one week of adaptive feeding were randomly divided into 6 groups of 8 mice each, starting formal intervention, each group of mice fed the same diet (Research diabetes, inc.; D11112201), pectin group (P) was filled with gastric low-ester pectin 3 g/(kg.d), pectin propionate composition group (PPE) was filled with gastric PPE 3 g/(kg.d), pectin butyrate composition group (PBE) was filled with gastric PBE 3 g/(kg.d), propionate group (Pr) was filled with gastric propionate 3 g/(kg.d), butyrate group (Bu) was filled with gastric butyrate 3 g/(kg.d), and pectin control group (C) was given gastric equivalent volumes of physiological saline. After 4 weeks of feeding, mice were observed for body weight changes before and after intervention, postprandial serum GLP-1, PPY, OGTT glycemic and insulin response status after four weeks of feeding, and short chain fatty acid content in feces.
And (3) index collection:
weight of: mice body weight was measured once before intervention and once weekly after intervention.
Fecal SCFA content: at the end of the 4 week experiment, fresh faeces from each group of mice were collected under aseptic conditions, stored in sterile EP tubes and immediately stored in a-80 ℃ refrigerator for use. During detection, 0.2g of frozen excrement is taken and placed into an EP tube for thawing, 2mL of methanol solution is added after thawing, and the excrement suspension is prepared by shaking for 5min by using a vortex instrument. Regulating the pH value of the fecal suspension to 2-3 by using concentrated sulfuric acid, uniformly mixing for 2min by using a vortex meter, and centrifuging for 20min at a rotational speed of 5000r/min by using a centrifuge. 1mL of the supernatant was filtered through a 0.45 μm filter, and the filtrate was collected for the SCFA assay.
GLP-1, PPY: four weeks after intervention, the orbital venous blood of each group of mice was collected and placed in an anticoagulant tube containing heparin sodium. After standing for 2h at 4deg.C, centrifuging for 10min at 3000r/min to separate serum, and collecting upper serum. Insulin (FIN), glucagon-like skin (GLP-1) and peptide YY (PYY) levels in mouse serum were measured according to the enzyme-linked immunoassay kit instructions (shanghai Jiang Lai biotechnology limited).
Test results:
weight effects: the change in body weight of mice around 4 weeks of intervention is shown in fig. 6, in fig. 6: * The difference was statistically significant indicating P <0.05 compared to before intervention. The results in fig. 6 show that: mice taking the pectin propionate composition, sodium propionate and pectin butyrate composition had significantly reduced body weight after 4 weeks of intervention, with the remaining groups not significantly different. Wherein the maximum descending amplitude of the PPE group is 4.7 percent.
Fecal SCFA content: the short chain fatty acid content in the mouse feces after 4 weeks of intervention is shown in fig. 7, fig. 7: * Indicating P <0.05 compared to the control group, # indicates P <0.01 compared to the control group. The results in fig. 7 show that: the SCFA content in the feces of mice fed with 4 weeks pectin, pectin propionate composition, sodium propionate, pectin butyrate composition and sodium butyrate group is significantly higher than that of the control group (P < 0.01), and the corresponding SCFA content is also significantly higher than that of the control group (P < 0.05); the total SCFA content in the feces of mice fed with the pectin propionate composition and the pectin butyrate composition is higher than that of sodium propionate and sodium butyrate groups (P < 0.05), wherein the content of propionic acid and butyric acid carried by the feed is also higher than that of sodium propionate and sodium butyrate groups, which shows that the direct feeding of sodium propionate and sodium butyrate has a certain loss of short chain fatty acid in the digestion process, thereby verifying the protective effect of pectin and SCFA on SCFA after being combined in an ester chain, and the SCFA can enter the intestinal tract more effectively.
GLP-1, PPY: serum PPY levels for each group of mice after 4 weeks of intervention are shown in fig. 8, fig. 8: * Indicating P <0.05 compared to the control group. The results in fig. 8 show that: the serum PYY levels of mice fed pectin, pectin propionate composition, sodium propionate, pectin butyrate composition, sodium butyrate group were significantly higher than the control group (P < 0.05), with the highest serum PYY levels of mice fed pectin propionate composition and pectin butyrate composition, sodium propionate, sodium butyrate and pectin group (P < 0.05).
Serum GLP-1 levels for each group of mice after 4 weeks of intervention are shown in figure 9, figure 9: * Indicating P <0.05 compared to the control group. The results in fig. 9 show that: the GLP-1 levels of the pectopropionate composition, sodium propionate and pectobutyrate composition were significantly higher than those of the control group (P < 0.05), with no significant difference between the group and the control group, and the mice GLP-1 levels of the pectopropionate and pectobutyrate composition groups were slightly higher than those of the sodium propionate group, but no statistical difference.
The results prove that the pectin short-chain fatty acid ester composition has positive effects on satiety and weight control, and simultaneously, the pectin and the SCFA are linked through esterification reaction, so that the loss of the SCFA before entering the intestinal tract can be reduced, more SCFA can enter the intestinal tract to play a health role, and the short-chain fatty acid ester composition can more effectively promote satiety and control weight than the single supplementation of pectin or SCFA salt. Pectin short-chain fatty acid ester compositions have great potential in regulating intestinal flora, increasing satiety, controlling body weight, and even reducing glycemic response.
Example 6
The pectin-propionate composition obtained in example 1 was used as a diet beverage, and was subjected to a crowd preliminary experiment to observe the effect on satiety and postprandial blood glucose.
Study protocol:
double-blind, random control, crossover experiments were performed in 10 healthy people. The diet beverage formulations consumed by the subjects were divided into three groups, the Blank (BC) was a powder (solid beverage) prepared with sweetener (erythritol) and orange flavor, 4.2 g/serving, the standard (P) was a powder containing 6g pectin, also 12.5 g/serving of erythritol and orange flavor, and the test (PPE-Ca) was a powder containing 6g of pectopropionate composition, also 15 g/serving of erythritol and orange flavor. Flavoring with erythritol and orange essence to ensure three groups of similar tastes, and mixing the three groups of powder (solid beverage) with 150mL warm water, and then distributing to subjects. All subjects took a standard meal + solid drink 8:30-9:00 on the morning of the test day after a fasting period of 12-14 hours, with 150mL warm water per solid powder meal. The standard meal was a commercial sweetened bean paste bun with energy of 312kcal, protein 6.2g, carbohydrate 58g, fat 6.1g. After 10-15min all beverages and foods were consumed, the study staff recorded 2h pre-and post-meal blood glucose and 4h pre-and post-meal satiety of the subjects. The test meals were given a 3-day interval as a washout period. All subjects received different test meals on the same day of testing according to a random number table automatically generated by a statistically human operated random number table, each subject receiving all test meals.
And (3) data collection:
1) Subjective appetite assessment: in the RPG meal-following formulation study, visual analog scale questionnaires (Visual analog scale, VAS) were used to evaluate subjects for subjective appetite, satiety, etc., specific indicators including satiety (satiety), hunger (hunger), satiety (fullness), expected food intake (prospective food consumption). Each index rating is from 0 to 100, indicating two extremes, such as a rating of hunger sensation, 0 indicating no hunger at all (I am not hungry at all), 100 indicating extreme hunger (I have never been more hungry). Filling out a first questionnaire (t 0) from the subject within 5min before starting feeding and every 15min for the next hour, and every 30min after one hour for 4 hours, i.e. the questionnaire filling-out time points are: t0, t15, t30, t45, t60, t90, t120, t150, t180, t210, t240. Overall appetite suppression score (Overall Appetite Suppression Score, OASS) = [ satiety score + (100-hunger score) + (100-expected food intake score) ]/4.
2) Blood glucose index: all subjects wear a silicon-based dynamic continuous glucose detection system (CGM) (national standard of mechanical injection 20213070871) 2 days in advance to monitor blood glucose data of 10, 5min before meal, 15, 30, 45, 60, 90, 120min after meal start, and the average of the two blood glucose data before meal is taken as pre-meal blood glucose data.
3) Adverse events: throughout all test days, subjects were asked to record the time to ingest the test food, adverse events (abdominal distension, hiccups, flatulence, nausea, diarrhea, etc.), illness, and medication.
Test results:
the VAS scores over time for each group of hunger, satiety, predicted food intake, satiety, and total appetite suppression score are shown in FIG. 10. The results in fig. 10 indicate that: 1) The hunger and expected food intake scores were significantly lower for the PPE-Ca group than for the other two groups (P < 0.05) after eating for 30min, the scores were slightly lower for the rest time points except for the BC group (P < 0.05) at expected food intake 210, 240min, but there was no statistical difference (P > 0.05); 2) The satiety of the PPE-Ca group is significantly higher than that of the other two groups at 45-180min, the satiety of the P group is significantly higher than that of the BC group (P < 0.05) at 210 and 240min, the satiety of the PPE-Ca group is significantly higher than that of the BC group (P < 0.05) at 30, 210 and 240min, and the rest time is slightly higher than that of the BC group without statistical difference; 3) The appetite suppression total score PPE-Ca group had a clear advantage over the other two groups after 45min (P < 0.05).
The blood glucose increase curves after each group of foods are shown in fig. 11, and in fig. 11: * Indicating significant differences (P < 0.05) in PPE-Ca group compared to BC group; # indicates that there was a significant difference (P < 0.05) between group P and group BC; the area increase under the blood glucose response curve after each group of meal is shown in fig. 12, fig. 12: * Indicating significant differences (P < 0.05) compared to BC group; # indicates a significant difference (P < 0.05) compared to BC group. The results in fig. 11 to 12 show that: 1) The postprandial blood glucose increase of the PPE-Ca group is obviously lower than that of the blank control group (P < 0.05) in 30, 45 and 60min, the blood glucose increase of the P group in 45min after meal is obviously lower than that of the blank control group (P < 0.05), and the blood glucose increase of the PPE-Ca group in 15, 30 and 120min after meal is lower than that of the P group, but no statistical difference exists; 2) The area increase under postprandial glycemic response curve (IAUC) was significantly smaller for the P and PPE-Ca groups than for the blank control group (P < 0.05), and the IAUC was significantly smaller for the PPE-Ca group than for the P group (P < 0.05).
In addition, during the test, the occurrence of gastrointestinal adverse symptoms such as nausea, vomiting, abdominal distension, diarrhea, abdominal pain and the like was observed.
The research results show that the composition of pectin short-chain fatty acid ester and calcium salt has remarkable effects on controlling blood sugar and improving satiety, the effect of the composition is obviously superior to that of pure pectin, and the great potential of the composition in weight reduction and blood sugar control is suggested. At the same time, this experiment verifies the safety of the composition to some extent.
Example 7
The pectin short-chain fatty acid ester composition can be applied to solid beverage and is taken as common food for consumers. The pectic propionate composition of example 1 was blended with other raw materials to prepare a solid beverage. Can be taken after adding water, and can be taken before or along with meal to exert its health benefit. The specific formula and the technology are as follows:
50 parts of pectin propionate composition, 20 parts of resistant dextrin, 20 parts of maltodextrin, 10 parts of erythritol and 0.1 part of orange essence are weighed. All the raw materials are mixed step by step to ensure the mixing uniformity, and the method is as follows: premixing orange essence and erythritol to obtain a premix 1, and mixing the premix 1 with maltodextrin and 1/2 resistant dextrin to obtain a premix 2; and mixing the premix 2 with the pectin propionate composition and the remaining 1/2 of the resistant dextrin to obtain a solid powder product.
The results of the above examples demonstrate that the pectin short-chain fatty acid ester compositions provided by the present invention are capable of enhancing appetite suppressant effects and ameliorate some of the limitations of the prior art alike. The invention uses low-ester pectin as a carrier, combines with polyvalent metal cations in the stomach, improves chyme viscosity, delays gastric emptying, improves the feeling of satiety when meal, and helps to reduce the food intake when meal; meanwhile, the pectin short-chain fatty acid ester can release SCFA more permanently and directionally in vivo, and prolong the satiety time, thereby reducing appetite more effectively and helping weight management and obesity treatment. In addition, the pectin short-chain fatty acid ester preparation process is simple and convenient to operate, has high product purity, and is beneficial to improving the feasibility of the technology in practical application.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. The pectin short-chain fatty acid ester composition comprises the following components in percentage by mass: 40-96% of pectin short-chain fatty acid ester and 4-60% of metal compound.
2. The pectin short-chain fatty acid ester composition according to claim 1, wherein the pectin short-chain fatty acid ester comprises 10-60% of short-chain fatty acid units by mass.
3. The pectin short-chain fatty acid ester composition of claim 1, wherein the pectin short-chain fatty acid ester has a degree of substitution of short-chain fatty acids of 0.2 to 1; the pectin has a degree of esterification of less than 50%.
4. The pectin short-chain fatty acid ester composition of claim 1, wherein the pectin short-chain fatty acid ester is prepared by a process comprising:
mixing pectin, an esterifying agent and a solvent for esterification reaction to obtain pectin short-chain fatty acid ester; the esterifying agent comprises at least one of short-chain fatty acid and short-chain fatty anhydride.
5. The pectin short-chain fatty acid ester composition of claim 4, wherein the esterifying agent is a short-chain fatty acid anhydride, and the molar ratio of the short-chain fatty acid anhydride to pectin is (1-5.5): 1; the temperature of the esterification reaction is 30-65 ℃ and the time is 10-18 h.
6. The pectin short-chain fatty acid ester composition of claim 4, further comprising purifying the obtained reaction solution after the esterification reaction is completed to obtain pectin short-chain fatty acid ester; the purification treatment comprises: washing, extracting, concentrating and drying the obtained reaction liquid in sequence to obtain purified pectin short-chain fatty acid ester; the extraction comprises organic solvent extraction, saturated sodium chloride solution extraction and saturated sodium bicarbonate solution extraction which are sequentially carried out; the organic solvent adopted by the organic solvent extraction is ethyl acetate or dichloromethane.
7. The pectin short-chain fatty acid ester composition of claim 1, wherein the metal compound comprises one or more of a metal salt and a metal oxide; the metal cations in the metal compound include Ca 2+ 、Mg 2+ 、Zn 2 + 、Cu 2+ 、Al 3+ And Fe (Fe) 3+ One or more of the following.
8. A process for the preparation of a pectin short-chain fatty acid ester composition as claimed in any one of claims 1 to 7, comprising the steps of:
firstly mixing part of pectin short-chain fatty acid ester with a metal compound to obtain premix; the mass ratio of the partial pectin short-chain fatty acid ester to the metal compound is (1-3) 1;
and carrying out second mixing on the premix and the rest pectin short-chain fatty acid ester to obtain the pectin short-chain fatty acid ester composition.
9. The use of a pectin short-chain fatty acid ester composition according to any one of claims 1-7 or a pectin short-chain fatty acid ester composition prepared by the preparation method according to claim 8 in food, health care products or animal feed or in the preparation of a medicament; the medicine comprises a medicine for treating obesity or a medicine for reducing blood sugar.
10. An appetite suppressant product comprising the pectin short-chain fatty acid ester composition of any one of claims 1 to 7 or the pectin short-chain fatty acid ester composition prepared by the preparation method of claim 8; the appetite suppressant product is in the form of powder, liquid, capsule or tablet.
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