LU501117B1 - Nutritional Grain Meal Replacement Powder Of Burdock And Preparation Method Thereof - Google Patents
Nutritional Grain Meal Replacement Powder Of Burdock And Preparation Method Thereof Download PDFInfo
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- LU501117B1 LU501117B1 LU501117A LU501117A LU501117B1 LU 501117 B1 LU501117 B1 LU 501117B1 LU 501117 A LU501117 A LU 501117A LU 501117 A LU501117 A LU 501117A LU 501117 B1 LU501117 B1 LU 501117B1
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
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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
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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Abstract
The present invention discloses a nutritional grain meal replacement powder of burdock, being characterized in that, the nutritional grain meal replacement powder of burdock comprises the following components by weight parts: burdock powder 20-50, soybean powder 10-20, whey protein powder 5-15, sesame 1-10, tremella powder 3-6, Chinese wolfberry powder 6-12, cooked sealwort powder 9-15, adzuki bean powder 5-15, oat 1-5, quinoa 1-5, Polygonatum odoratum powder 6-12, iron 0.001-0.005, sodium 0-1, vitamin A 0.0002-0.0005, and taurine 0.01-0.08. The present invention also provided a preparation method of the nutritional grain meal replacement powder of burdock. The nutritional grain meal replacement powder of burdock can synergistically inhibit the increase of blood glucose after meals by the synergistic effect of various nutrients in the composition, increase insulin sensitivity, and has safety, reliability, and good blood glucose regulation effect.
Description
Nutritional Grain Meal Replacement Powder Of Burdock And Preparation Method Thereof
TECHNICAL FIELD The present invention relates to the field of food processing, in particular to a nutritional grain meal replacement powder of burdock and preparation method thereof.
BACKGROUND Prevention of chronic metabolic diseases, especially the prevention of diabetes, 1s mainly based on drug therapy combined with the change of daily living habits. Currently, the intervention of type II diabetes and regulation of blood glucose are mainly based on drug therapy. However, drugs have certain side effects on the body or even a series of adverse reactions, which is not conducive to the health of the user. At present, there are some hypoglycemic related products in the market, such as meal replacement products, tea drinks, etc, wherein, although the meal replacement products with low-sugar, high protein and nutrient elements can meet daily protein demand of human body and control glucose, these are frequently more conceptual products, which have poor solubility, and unreasonable compatibility, stability of blood glucose, or even nutritional imbalance and poor satiety effect. Fruit and vegetable meal replacement products not only lack protein, but also lack a lot of minerals and trace elements, and cannot achieve the expected effect of reducing blood glucose when only used long term, but also cause the problems of nutritional imbalance, pernicious anemia, protein deficiency and excessive muscle consumption. The hypoglycemic effect of some tea drinks and other products 1s usually not obvious, and the phenomenon that the blood glucose after meal is raised is not improved. Balanced dietary habits are the basis for ensuring human nutritional needs and health. However, effective measures taken against the common problems of chronic diseases and the development of physiological and pathological processes are sorely lacking.
Meal replacement powder is an auxiliary food that partially replaces daily food with the increase of obesity, hyperglycemia and hyperlipidemia, which is mainly used in the fields of chronic diseases such as diabetes, and has the advantages of convenient eating, strong satiety, and balanced nutrition. However, many nutrient meal replacements often have the problems of nutritional imbalance, unreasonable compatibility, etc., and cannot effectively improve abnormal blood glucose of consumers.
Burdock is a biennial herbaceous plant of the genus Arctium in the composite family, which is commonly known as "Japanese Ginseng", and has a reputation of "King of Vegetables". Burdock was included in the national new resource foods in 2002, which was known as "one of the best health foods in the 21st century" by the Food and Agriculture Organization of the United Nations (FAO). The roots of burdock contain inulin, volatile oil, polysaccharide, phenol and aldehyde, and is enriched in cellulose and amino acids, wherein the content of carotene is 150 times higher than that of carrot, and the contents of protein and calcium is the highest in rhizomes. Therefore, the roots of burdock are a natural raw material that can be suitable as meal replacement powder for reducing blood glucose. Currently, the problem in this field needs to be solved is: how to maximize the efficacy of burdock so as to solve the problem of insignificant blood glucose regulation and unstable blood glucose after meals of hypoglycemic products in the market.
SUMMARY An object of the present invention 1s to solve at least above problems, and to provide, at least, the advantages that will be described later. Another object of the present invention is to provide a nutritional grain meal replacement powder of burdock and preparation method thereof, which selects burdock as a main raw material, and can synergistically inhibit the increase of blood glucose after meals by the synergistic effect of various nutrients in the composition, increase insulin sensitivity, and has safety, reliability, and good effect of blood glucose regulation.
In view of objects mentioned above and other advantages, the present invention provides a nutritional grain meal replacement powder of burdock, comprising the following components by weight parts: 20-50 weight parts of burdock powder, 10-20 weight parts of soybean powder, 5-15 weight parts of whey protein powder, 1-10 weight parts of sesame, 3-6 weight parts of tremella powder, 6-12 weight parts of Chinese wolfberry powder, 9-15 weight parts of cooked sealwort powder, 5-15 weight parts of adzuki bean powder, 1-5 weight parts of oat, 1-5 weight parts of quinoa, 6-12 weight parts of Polygonatum odoratum powder,
0.001-0.005 weight parts of iron, 0-1 weight parts of sodium,
0.0002-0.0005 weight parts of vitamin A, and 0.01-0.08 weight parts of taurine. The energy provided by the nutritional grain meal replacement powder of burdock of the present invention is about 360 kcal, which is in line with the requirements of the meal replacement food group standard T / CNSS002-2019 in which the energy provided by per meal replacement powder is greater than or equal to 200 kcal, and no more than 400 kcal. A nutritional additive in the nutritional grain meal replacement powder of burdock is taurine that accords with a range of 1.1 g/kg-1.4 g/kg in the GB14880 solid beverage standard.
Preferably, the nutritional grain meal replacement powder of burdock, comprises the following components by weight parts: 30 weight parts of burdock powder, 10 weight parts of soybean powder, 10 weight parts of whey protein powder, 5 weight parts of sesame, 5 weight parts of tremella powder, 10 weight parts of Chinese wolfberry powder, 10 weight parts of cooked sealwort powder, 5 weight parts of adzuki bean powder, 4 weight parts of oat, 5 weight parts of quinoa, 6 weight parts of Polygonatum odoratum powder, 0.002 weight parts of iron, 0.4 weight parts of sodium, 0.000275 weight parts of vitamin A, and 0.055 weight parts of taurine.
5 Preferably, the burdock powder is nano dietary fiber powder of burdock obtained by nanometer treatment of burdock roots after being modified by steam explosion combined with fermentation.
The present invention also provides a preparation method of the nutritional grain meal replacement powder of burdock, including the following steps: step one, preparation of nano dietary fiber powder of burdock: including: step 1.1, performing pre-treatment of burdock root slices after cleaning by steam explosion under 1.2 MPa/90s to obtain modified burdock root slices; step 1.2, fermentation modification: drying the modified burdock root slices, performing superfine grinding, sieving it with a sieve with 200 meshes, adding it into distilled water with a solid-liquid ratio of 1:10-15 to obtain burdock powder homogenate, adding a fermentation agent according to a volume ratio of 2-6%, performing fermentation at 38-45°C for 2-3 days, and performing sterilization and freeze-drying to obtain modified burdock powder;
step 1.3, nanometer treatment: performing stepwise enzymatic hydrolysis of the modified burdock powder at room temperature, removing impurities to obtain insoluble dietary fiber of burdock, mixing the insoluble dietary fiber of burdock with ultrapure water, adding cellulase, treating it under a 90Mpa high-pressure microjet, centrifuging it and freeze-drying it to obtain nano dietary fiber powder of burdock; step two, preparation of plant raw materials powder: crushing soybean, sesame, tremella, cooked sealwort, Chinese wolfberry, quinoa, oat, adzuki bean and Polygonatum odoratum after cleaning and drying with a crusher to 200-325 meshes, mixing them evenly according to a weight ratio to obtain the plant raw materials powder; step three, irradiation sterilization: mixing the nano dietary fiber powder of burdock and the plant raw materials powder, performing irradiation sterilization under an irradiation source of Co-60 and an irradiation dosage of 5-8 kGy; step four, mixing: mixing the nano dietary fiber powder of burdock, the plant raw materials powder, whey protein powder, iron, sodium, vitamin A, and taurine according to corresponding ratio, and drying it to a moisture content of 8-15% to obtain nutritional grain meal replacement powder of burdock.
Preferably, in the step one, the burdock root slices are prepared by spray-cleaning burdock roots with chlorine dioxide, slicing them into slices with a thickness of 6 mm, blanching them with boiled water, and soaking them with a protective agent of 1.0% citric acid.
Preferably, the fermentation agent is prepared by performing inoculation culture of Lactobacillus bulgaricus and Streptococcus thermophilus, and mixing them with a ratio of 1:1 when the number of live bacteria is reached 109-1010; wherein the Lactobacillus bulgaricus and Streptococcus thermophilus are from China Center of Industrial Culture Collection.
Preferably, in the step 1.3, the insoluble dietary fiber of burdock is prepared by performing stepwise enzymatic hydrolysis and impurity-removing of burdock powder homogenate obtained under a solid-liquid ratio of 1:10 with a-amylase, glucoamylase and bromelain under ultrasound conditions at room temperature, respectively, performing enzyme deactivation treatment with a boiled water bath after each step enzymatic hydrolysis, centrifuging it after impurity removal, collecting precipitate, washing it with 60°C warm water, washing it with ethanol with a volume percentage of 80%, centrifuging it again, collecting precipitate again, and drying it at 40-50°C.
Preferably, in the step 1.3, a ratio of the insoluble dietary fiber of burdock and ultrapure water is 1:10-20, and an addition of the cellulase is 10-20 U / g per gram of the insoluble dietary fiber of burdock.
Preferably, in the step 1.2, before fermentation of burdock powder homogenate, the burdock powder homogenate needs to be subjected to high-temperature and high-pressure sterilization at 121°C for 20 min to obtain sterile burdock powder homogenate. The present invention comprises at least the following substantial improvements and beneficial effects: The burdock roots have the effects of regulating the diversity of blood glucose related flora in the intestinal flora, and can better inhibit the activity of a-glucosidase, and has enormous potential in regulating blood glucose. The nutritional grain meal replacement powder of burdock of the present invention makes full use of rich excellent properties of burdock such as multi-dietary fibers (27.2%), low fat (0.7%), a variety of essential amino acids for human body, and be simultaneously added with a number of raw materials containing rich nutrients and rich dietary fibers, such as soybean powder, sesame, adzuki bean, etc. to better meet the requirement of energy, vitamins, grease, amino acids for the human body, etc. The overall composition not only reasonably controls the intake of glucose, guarantees balanced nutrients, and enhances satiety.
The nutritional grain meal replacement powder of burdock overcomes the disadvantages of the ordinary meal replacement powder such as easy caking, easy sedimentation and poor taste by the synergism between components. Besides, cooked sealwort and Chinese wolfberry are selected on the basis of ensuring the balance of nutrition to enhance the efficacy of regulating blood glucose, and Polygonatum odoratum with lowering blood glucose efficacy is selected to make the compatible components for regulating blood glucose more effective and innovative. The compatibility of these components has certain positive effects on regulating blood glucose and preventing and treating diabetes, while inhibiting the increase of blood glucose after meals, increasing the sensitivity of insulin. The addition of Chinese wolfberry makes the meal replacement powder have meal replacement taste, low calorie and better acceptation.
The nutritional grain meal replacement powder of burdock is prepared by selecting burdock with rich dietary fiber and burdock polysaccharide as a main raw material from the perspective of glucose metabolism disorders and diabetic volatile disorders caused by modern irregular diet environment. Nano dietary fiber powder of burdock with significant hypoglycemic effect is prepared by extracting insoluble dietary fibers, and then being modified. The effects of the nano dietary fiber powder of burdock capable of slowing gastric emptying, slowing the digestion rate of starch in the small intestine, inhibiting a-glucosidase activity to reduce glucose absorption are fully used and enhanced. The effects of burdock for regulating blood glucose and the stability of blood glucose after meals are maximized. The nutritional grain meal replacement powder of burdock of the present invention has a good improvement in the increase of the blood glucose level of rats induced by high-calorie diet combined with the injection of streptozotocin (STZ), and in the blood glucose level of type II diabetes mellitus by vivo experiments in rats and human experiments.
The nutritional grain meal replacement powder of burdock of the present invention has beneficial effects of balanced nutrition, effective adjustment of blood glucose level after meals, good dissolving quality, no particle, uniform color, delicate taste, moderate viscosity, pure taste and harmonious smell.
The preparation method of the nutritional grain meal replacement powder of burdock of the present invention adopts steam explosion combined with fermentation to modify burdock to obtain dietary fiber of burdock with good water-holding capacity and expansion force.
The nanometer treatment is used to enhance the binding ability of the insoluble dietary fiber of burdock and a-glucosidase to form complex to make the protein structure deactivate so that the nano dietary fiber of burdock can be as a functional ingredient for the meal replacement powder to better regulate blood glucose level.
The preparation method of the nutritional grain meal replacement powder of burdock of the present invention adopts Lactobacillus bulgaricus and Streptococcus thermophilus to perform fermentation modification for dietary fiber of burdock.
Microbial fermentation modification is a relatively safe, efficient, low-cost dietary fiber modification method, by which the specific surface area of the nano dietary fiber of burdock can be improved, binding ability with a-glucosidase can be enhanced, and enzyme inhibitory activity can be further enhanced so that the nano dietary fiber of burdock used in the nutritional grain meal replacement powder of burdock has more obvious and significant inhibition effect of blood glucose levels after meals. Besides, burdock flavor can be improved by the fermentation modification, and the earthy smell the root fiber of burdock is reduced.
Other advantages, objects, and features of the present invention will be showed in part through following description, and in part will be understood by those skilled in the art from study and practice of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an electron micrograph of modified burdock powder in a preparation method of nutritional grain meal replacement powder of burdock according to one embodiment of the present invention.
Fig. 2 is an electron micrograph of an insoluble dietary fiber of burdock in a preparation method of nutritional grain meal replacement powder of burdock according to one embodiment of the present invention.
Fig. 3 1s an electron micrograph of nano dietary fiber of burdock in a preparation method of nutritional grain meal replacement powder of burdock according to one embodiment of the present invention.
Fig. 4 is a curve diagram showing the influence of a content of the nano dietary fiber of burdock in the nutritional grain meal replacement powder of burdock on the viscosity of the nutritional grain meal replacement powder of burdock of the present invention.
Fig. 5 is a diagram showing the distribution characteristics based on the family level of intestinal flora of mice under different treatment of the present invention.
Fig. 6 is a diagram showing the distribution characteristics based on the genus level of intestinal flora of mice under different treatment of the present invention.
Fig. 7 1s a diagram showing a comparison of blood glucose level of a subject intervened with the nutritional grain meal replacement powder of burdock according to one embodiment of the present invention.
DETAILED DESCRIPTION The present invention will now be described in further detail with reference to the accompanying drawings in order to enable person skilled in the art to practice with reference to the summary.
It should be noted that terms of "having", "containing" and "including" as used herein do not exclude presence or addition of one or more other elements or combinations thereof.
The present invention will now be described in further detail with reference to embodiments.
Embodiment 1 A preparation method of a nutritional grain meal replacement powder of burdock, including the following steps: S1, preparation of nano dietary fiber powder of burdock I) selection of raw materials: selecting large-grade burdock with a diameter of 2.2-2.5 cm in its largest portion, and removing bad parts; 2) cleaning of burdock: performing spray-cleaning with chlorine dioxide; 3) slicing: slicing burdock root into a slice with a thickness of 6 mm, blanching it with boiled water, and soaking it with a 1.0% citric acid protective agent for 120 s; 4) modification of burdock root slice: performing pre-treatment of the burdock root slice by steam explosion under 1.2 MPa/90s to better maintain the functional characteristics and thermodynamic stability of IDF in the burdock roots; 5) preparation of a fermentation agent: performing inoculation culture of Lactobacillus bulgaricus and Streptococcus thermophilus, and mixing them with a ratio of 1:1 when the number of live bacteria is reached 1010; 6) fermentation modification pretreatment: drying modified burdock root slice at 90°C for 4 h, performing superfine grinding, sieving it with a sieve with 200 mesh, adding it into distilled water with a solid-liquid ratio of 1:10-15 to obtain burdock powder homogenate, and performing high-temperature and high-pressure sterilization at 121°C for 20 min to obtain sterile burdock powder homogenate;
7) fermentation modification: adding the sterile burdock powder homogenate into the fermentation agent, performing fermentation at 40°C for 3 days, and performing sterilization and freeze-drying to obtain modified burdock powder;
8) preparation of insoluble dietary fiber of burdock: performing stepwise enzymatic hydrolysis and impurity-removing of the burdock powder homogenate obtained under a solid-liquid ratio of 1:10 with a-amylase, glucoamylase and bromelain under ultrasound conditions at room temperature, respectively, treating it with a boiled water bath after each step enzymatic hydrolysis, centrifuging it after removing impurities,
collecting precipitate, washing it with 60°C warm water, washing it with ethanol with a volume percentage of 80%, centrifuging it again,
collecting precipitate again, and drying it at 40-50°C to obtain insoluble dietary fiber of burdock;
9) nanometer treatment: mixing the insoluble dietary fiber of burdock with ultrapure water according to a solid-liquid ratio of 1:10,
adding cellulase according to an addition of 16 U / g per gram of the insoluble dietary fiber of burdock, treating it under 90Mpa high-pressure microjet, centrifuging it to remove precipitate, collecting supernatant, and freeze-drying it to obtain steam-explosion combined with fermentation modified nano dietary fiber powder of burdock; S2, preparation of plant raw materials powder: crushing soybean, sesame, tremella, cooked sealwort, Chinese wolfberry, quinoa, oat, adzuki bean and Polygonatum odoratum with a crusher to 200 meshes, mixing g of soybean powder, 5 g of sesame, 5 g of tremella powder, 10 g of Chinese wolfberry powder, 10 g of cooked sealwort powder, 5 g of adzuki bean powder, 4 g of oat powder, 5 g of quinoa powder, and 6 g of 10 Polygonatum odoratum powder to obtain the plant raw materials powder; S3, irradiation sterilization: mixing the nano dietary fiber powder of burdock and the plant raw materials powder, performing irradiation sterilization under an irradiation source of Co-60 and an irradiation dosage of 5-8 kGy; S4, mixing: mixing the plant raw materials powder obtained in S2, 30 g of nano dietary fiber powder of burdock, 2 mg of iron, 400 mg of sodium, 200 pg of vitamin A, 55 mg of taurine and 10 g of whey protein powder, and drying it to a moisture content of 8-15% to obtain nutritional grain meal replacement powder of burdock.
Embodiment 2 100 mg of prepared nutritional grain meal replacement powder of burdock comprises the following components: 30 mg of burdock powder,
10 mg of soybean powder, 10 mg of whey protein powder, 5 mg of sesame, 5 mg of tremella powder, 10 mg of Chinese wolfberry powder, 10 mg of cooked sealwort powder, 5 mg of adzuki bean powder, 4 mg of oat, 5 mg of quinoa, 6 mg of Polygonatum odoratum powder, 0.002 mg of iron, 0.4 mg of sodium, 0.000275 mg of vitamin A, and 0.055 mg of taurine.
The electron micrographs of the modified burdock powder, the insoluble dietary fiber of burdock, and the nano dietary fiber powder of burdock prepared by the preparation method of the present invention are shown as Fig. 1 to Fig. 3, respectively. The electron micrographs indicate that the nano dietary fiber powder of burdock obtained by steam explosion combined with fermentation technology has high specific surface area, more regular shape and more superior physical properties.
Embodiment 3 The nutritional grain meal replacement powder of burdock containing different contents of the nano dietary fiber powder of burdock is prepared in the present invention, and its influence on a-glucosidase is studied.
A studied result indicates that the structure of the a-glucosidase can be changed from a-helix to B-sheet with the increase of the content of the nano dietary fiber powder of burdock, which is shown as Table 1.
Table 1 the influence of different contents of the nano dietary fiber powder of burdock on the structure of a-glucosidase “-glucosidase 33.641.3 185=13 241503 307412 + 0 mg/ml ‘a-glucosidase 8.941.2 404404 200403 25.7413 + 0.02 mg/ml “a-glucosidase 5.7403 410813 22803 305411 | + 0.1 mg/ml ‘-glucosidase 134403 431415 182414 333415 | + 0.2 mg/ml © The above result further indicates that the nutritional grain meal replacement powder of burdock of the present invention can effectively inhibit the activity of a-glucosidase and reduce blood glucose.
Embodiment 4 The effect of steam explosion conditions and fermentation method on the physical and chemical properties of the nutritional grain meal replacement powder of burdock is studied in the present invention, and the result is shown as Table 2 Table 2 the effect of steam explosion conditions and fermentation method on the physical and chemical properties of the insoluble dietary fiber of burdock
Es LUB01117 combined with water-holding oil-holding expansion fermentation capacity/(g'g") capacity/(g-g') force/(ml-g") explosion and no fermentation explosion and only fermentation © The above result indicates that the physical and chemical properties of the nutritional grain meal replacement powder of burdock are best when the steam explosion condition 1s 1.2 Mpa/90s.
Embodiment 5
In the preparation method of the nutritional grain meal replacement powder of burdock, the nutritional grain meal replacement powder of burdock is prepared from the nano dietary fiber of burdock (hCNC) with different particle sizes, and the inhibition kinetics parameters and inhibition types of the nano dietary fiber powder of burdock on a-amylase and a-glucosidase are studied.
The result 1s shown as Table 3 Table 3 the inhibition kinetics parameters and inhibition types of hCNC with different particle sizes on a-amylase ( A A405/min) IhCNC-600 0.080+0.002b 2.460.109 0.997 Noncompetitive hCNC-400 0.06920.0024 2.118+0214d 0.999 Uncompetitive and noncompetitive hCNC-300 0.07540.004c 2.49740.051e 0.997 Noncompetitive IhCNC-200 007340006¢ 2.83040.129b 0.994 Competitive and.
Noncompetitive Table 4 the inhibition kinetics parameters and inhibition types of hCNC with different particle sizes on a-glucosidase ( A A405/min)
ss LU501417 Control 0.198+0.012a 10.09+0.323a 0.991 IhCNC-400 007140002f 4.33240.243f 0999 Uncompetitive and noncompetitive © It can be seen from Table 3 and 4 that the nano dietary fiber of burdock with different particle sizes has inhibition effect on a-amylase and a-glucosidase, and the inhibition effect on a-glucosidase is stronger. The lower the particle size, the higher the enzyme inhibition efficiency, which may be because hCNC with lower particle size is more easily bound with active sites or other sites of the enzyme.
The influence of the nano dietary fiber of burdock on the physicochemical properties of the nutritional grain meal replacement powder of burdock is also be analyzed, and the results are shown as Fig. 4 and Table 5.
Table 5 the influence of hCNC on viscosity of starch after gelatinization
Es LUB01117 CS+1% hCNC 9.098 1.2605 0.3953 0.9951 © The result indicates that the viscosity of the nutritional grain meal replacement powder of burdock is improved with the increase of the addition of the nano dietary fiber of burdock, the nutritional grain meal replacement powder of burdock forms stable and orderly structure, and its physicochemical properties are improved.
Therefore, the nutritional grain meal replacement powder of burdock can be slowly digested in the intestines, and reduce blood glucose levels after meals.
The effect of the nutritional grain meal replacement powder of burdock on the intestinal flora is further studied in the present invention, and the results are shown as Fig. 5 and 6. Fig. 5 shows the effect of the nano dietary fiber of burdock and the nutritional grain meal replacement powder of burdock on relative abundance of phylum of the intestinal flora of mice, and Fig. 5 shows the effect of the nano dietary fiber of burdock and the nutritional grain meal replacement powder of burdock on relative abundance of genus of the intestinal flora of mice; wherein CONI and SPL1 are the comparison of normal diet mice before and after being perfused with the nano dietary fiber of burdock; CON2 and SPL2 are the comparison of normal diet mice before and after being perfused with high dose of the nutritional grain meal replacement powder of burdock; and CON3 and SPL3 are the comparison of normal diet mice before and after being perfused with low dose of the nutritional grain meal replacement powder of burdock.
It can been seen from Fig.5 and 6 that the relative abundance of Lachnospiraceae and Lactobacillus belonging to Firmicutes of the intestinal flora are substantially increased, and these two intestinal flora can promote intestinal tract to produce short-chain fatty acids, such as butyric acid, etc, and have the effect of reducing blood glucose after being absorbed into blood, which indicates that the nutritional grain meal replacement powder of burdock has the effect of reducing blood glucose while regulating the diversity of the intestinal flora.
Verification research
The blood glucose reducing effect of the nutritional grain meal replacement powder of burdock is verified by in vivo experiments pointed at type II diabetes mellitus, and a specific verification process 1s as follows:
S1, weighing 100 mg of the nutritional grain meal replacement powder of burdock prepared in the Embodiment 2;
S2, preparation of sample: taking 375 mg/ml of the nano dietary fiber of burdock, 125 mg/ml of low dose (the content of the burdock powder) of the nutritional grain meal replacement powder of burdock,
and 375 mg/ml of high dose (the content of the burdock powder) of the nutritional grain meal replacement powder of burdock; wherein a solvent 1S sterile water;
S3, animal experiments: 75 SD male rats with a weight range of 160-180 g are fed by standard diet for 3 days under a normal feeding environment, fasting for 4h, taking blood from eyelid, detecting a blood glucose value at this time as a blood glucose value at 0 h, feeding them with 2.5 g/kg.bw glucose, detecting a blood glucose value at 0.5 h and 2 h, analyzing glucose tolerance of the rats by the blood glucose value at 0 h, 0.5 h and 2 h, dividing the rats into 5 groups according to the glucose tolerance of the rats, each group including 15 rats. The rats in each group are also fed by standard diet for one week, and the rats in a model group and the rats in three medication administration groups are fed with high-calorie diet for 3 weeks. The rats in the model group and the rats in the three medication administration groups are fasted for 24 h, are subjected to intraperitoneal injection of 105 mg/kg.bw of alloxan by an injection volume of 1 ml/100g.bw, and then are continuously fed with high-calorie diet for 3 days. The entire experiment process lasts for 33 days, and the rats are sacrificed for subsequent experiments after the experiment is ended in the 33rd day.
In the experiment for detecting the blood glucose reducing effect, the 5 groups include a control group (blank control group), a model group (model control group), a group of the nano dietary fiber of burdock (7.5B), a group of low dose of the nutritional grain meal replacement powder of burdock (2.5A), and a group of high dose of the nutritional grain meal replacement powder of burdock (7.5A). The rats in the control group are fed by standard diet, and the rats are continuously given gavage operation with sterile water for 33 days with a gavage amount of 2 ml/kg/day; recoding feeding amount and remaining amount per week, and weighing once per week.
The rats in the model group are fed by standard diet for 1 week, and then are fed with high-sugar and high-fat diet for 3 weeks, are fasted for 24 h, are subjected to intraperitoneal injection of 105 mg/kg.bw of alloxan by an injection volume of 1 ml/100g.bw, and then are continuously fed with high-sugar and high-fat diet for 3 days. The rats are continuously given gavage operation with sterile water for 33 days with a gavage amount of 2 ml/kg/day; recoding feeding amount and remaining amount per week, and weighing once per week.
The rats in 7.5B are fed by standard diet for 1 week, and then are fed with high-sugar and high-fat diet for 3 weeks, are fasted for 24 h, are subjected to intraperitoneal injection of 105 mg/kg.bw of alloxan by an injection volume of 1 ml/100g.bw, and then are continuously fed with high-sugar and high-fat diet for 3 days. The rats are continuously given gavage operation with 375 mg/ml of the nano dietary fiber of burdock for 33 days with a gavage amount of 2 ml/kg/day; recoding feeding amount and remaining amount per week, and weighing once per week.
The rats in 2.5A are fed with by standard diet for 1 week, and then are fed with high-sugar and high-fat diet for 3 weeks, are fasted for 24 h, are subjected to intraperitoneal injection of 105 mg/kg.bw of alloxan by an injection volume of 1 ml/100g.bw, and then are continuously fed with high-sugar and high-fat diet for 3 days. The rats are continuously given gavage operation with 125 mg/ml of the nutritional grain meal replacement powder of burdock for 33 days with a gavage amount of 2 ml/kg/day; recoding feeding amount and remaining amount per week, and weighing once per week.
The rats in 7.5A are fed with by standard diet for 1 week, and then are fed with high-sugar and high-fat diet for 3 weeks, are fasted for 24 h, are subjected to intraperitoneal injection of 105 mg/kg.bw of alloxan by an injection volume of 1 ml/100g.bw, and then are continuously fed with high-sugar and high-fat diet for 3 days. The rats are continuously given gavage operation with 375 mg/ml of the nutritional grain meal replacement powder of burdock for 33 days with a gavage amount of 2 ml/kg/day; recoding feeding amount and remaining amount per week, and weighing once per week.
S3, experimental data analysis: the rats are sacrificed for subsequent experiments after the experiment 1s ended in 33rd day, taking sample, detecting fasting blood glucose (GLU, mmol/L) in serum samples after being fasted for 4 h in the 21st day and the 33rd day with a semi-automatic biochemical analyzer, and simultaneously detecting insulin level.
The results of glucose tolerance experiment, the change of blood glucose level, and the change of the insulin level of the rats in each group are shown in Table 6 to Table 10. Table 6 the influence of sample on the fasting blood glucose (mmol/L) of hyperglycemic rats (X+S) (g/kg'bw/d mbe experimen blood ) r of t(0 day) glucose rats decrease (%) Control 15 5890.63 6.58+054* 6.1040.74* -4.69416.70* group Model 15 5904060 7334066 7214089 234942077 group 75B Is 5874061 7.154059 6874137 -1946-3361 25A 15 5924062 6.154088" 589<135* -0.90427.62* ISA Is 5884059 5.994036% 5.5040.74* 5.20417.99* - Table 7 the influence of sample on the glucose tolerance of hyperglycemic rats in 0 day (X+S) (g/kg-bw/d mbe on 05h 0h glucose area ss LUB01117 ) r of under curve rats
Control 15 5894063 896:2.18 6888072 15594189 group Model 15 5904060 8554242 6.774061 15108263 group 75B 15 5874061 8474140 688-071 15004138 | 25A 15 5924062 8324147 7084071 15114143 | ISA 15 5885050 830+169 6884091 15024144
Table 8 the influence of sample on the glucose tolerance of hyperglycemic rats in 21st day (X+S) (g/kg-bw/d mbe on 05h 2h glucose area ) r of under curve rats
Control 15 6.58:0.54% 8084125 7674052 1548130 group Model 15 733-066 7874073 8062083 1575123 group 75B 15 7155059 853068 7.595079 16024091 | 25A 15 675:088% 7654075 7164139 15.16=139 ss LUB01117
7.5A 15 5.99+036* 7.51+1.04 7.24+0.68 14.44+1.33* Table 9 the influence of sample on the glucose tolerance of hyperglycemic rats in 33rd day (X+S) Dose Numb blood glucose in 33rd day (mmol/L) | Blood (gkgb er of on 055 2h glucose area w/d) rats under curve Control 15 6.1040.74* 8.7741.06* 7.69:0.50% 16.0641.16* | group Model 15 7214089 11.124406 9.8743.39 20324668 group ISB 15 6874137 893:076% 8.174053 1678<101* | 25A 15 5.8941.35* 88I+200* 7.5611.54* 15.954274 ISA 15 SS0:074% 7.9641.08* 752-0634 14985150 - Table 10 the influence of sample on the insulin level of hyperglycemic rats (X+S) (heb ber 21stday rdday 2lstday — 33rdday w/d) of rats Control 15 2026480 20.7446.12* 5,9541,58* 5.65+1.88*
Es LUB01117 group Model 15 23524772 24464530 7.674263 7868220 | group ISB 15 23934900 24.164808 7584281 7564336 25A 15 21815798 2130+1220 6394213 580+370 | TSA 15 2280+1013 2225+10.19 6044259 5374235" © It can be seen from Table 8 and 9 that the fasting blood glucose of the rats in the model group in 22st day and 33rd day is higher than that of the rats in the control group. Compared the fasting blood glucose and the percentage of blood glucose decrease of the rats in 2.5A and 7.5A with those of the rats in the model group, the difference is statistically significant (P is less than 0.05). Experimental data of the glucose tolerance of the rats shows that the blood glucose area under curve of
7.5A in 21st day is lower than that of the model group, the blood glucose value of 2.5A and 7.5A in 21st day are lower than that of the model group, and these differences are statistically significant (P is less than 0.05). The blood glucose value and the blood glucose area under curve of the model group at 0 h, 0.5 h and 2 h in 33rd day are higher than those of the control group, which indicates glucose metabolism disorder in the model group is established. The blood glucose value and the blood glucose area under curve of 2.5A and 7.5A at 0 h, 0.5 h and 2 h are lower than those of the model group, the blood glucose value and the blood glucose area under curve of 7.5B at 0.5 h in 33rd day are lower than those of the model group, and these differences are statistically significant (P is less than
0.05), which indicates that the nutritional grain meal replacement powder of burdock has positive effect on improving the glucose tolerance of the rats, and has effect on reducing blood glucose of the rats fed by high-sugar and high-fat diet.
It can be seen from Table 10 that the insulin resistance index of the model group 1s significantly higher than that of the control group, the insulin resistance index of 7.5A and 2.5A are lower than that of the model group, and these differences are statistically significant (P is less than
0.05), which indicates that the nutritional grain meal replacement powder of burdock has positive effect on reducing insulin resistance of the rats fed by high-sugar and high-fat diet.
Further, the blood glucose reducing effect of the nutritional grain meal replacement powder of burdock is studied by in vivo experiments pointed at type II diabetes mellitus, and a specific process is as follows: S1, taking 100 mg/each of the nutritional grain meal replacement powder of burdock prepared in the Embodiment 2; S2, selection of subject persons: selecting adult type II diabetes mellitus (DM) who has more stable illness after the treatment of diet control or oral hypoglycemic drugs, only need to take maintenance dose of drugs, and does not need to replace the variety and dose of drugs, that is, whose fasting blood glucose 1s larger than or equal to 7 mmol/L (126 mg/dl) or 2-hour postprandial blood glucose 1s larger than or equal to 11.1 mmol/L (200 mg/dl). Persons with imparted glucose regulation whose fasting blood glucose is 5.6-7 mmol/L (100-126 mg/dl) or 2-hour postprandial blood glucose is 7.8-11.1 mmol/L (140-200 mg/dl) may be selected.
S3, experimental grouping: the adult type II diabetes mellitus are divided into a health education group (HEG) and an intervention with the nutritional grain meal replacement powder of burdock and health education group (HEG+BGG), wherein the subjects in the HEG accept dietary planning guidance from professional registered nutritionists, and the subjects in the HEG+BGG need to take 2 bags of the nutritional grain meal replacement powder of burdock every day except for dietary planning guidance from professional registered nutritionists. The 2 bags of the nutritional grain meal replacement powder of burdock are taken in the morning and evening by brewing with boiled water or milk, the weight of each bag of the nutritional grain meal replacement powder of burdock 1s 20 g, and the subjects in the HEG+BGG are required to firstly take the nutritional grain meal and then take other foods, S4, the subjects in above groups are intervene for 3 months, and physical examination and body composition measurement are performed on the subjects before intervention and after being intervened for 3 months, including general physical examination and general safety indicators examination, such as routine examination of blood, urine and feces, liver and kidney function examination, chest X-ray examination, electrocardiogram, abdominal ultrasonography examination, Blood uric acid, urinary ketone body, etc. The health level of the subjects is detected and observed during the experimental period. Basic glycolipid metabolic indicators of the subjects are determined when intervened for 1 month and 2 months, and serological index of the subjects are determined before intervention and after being intervened for 3 months with an automatic biochemical analyzer, including fasting blood glucose, blood glucose of two hours after meal, lipid four (TC, TG, LDL-C and HDL-C), apo Al, apo B, glycosylated hemoglobin, AST, ALT, and bile acid. Insulin is determined with an ELISA kit. S5, experimental data analysis of fasting blood glucose: the experimental result is shown as Fig. 7.
It can be seen from Fig. 7 that the blood glucose level after meals of the subjects in the HEG has no significant change within 3 months, and the blood glucose level after meals of the subjects in the HEG+BGG is significantly reduced, is basically maintained between 6 mmol/L- 7 mmol/L and is no longer reduced. Especially, the blood glucose value of the subjects in the HEG+BGG when intervened for 2 month and 3 months is significantly lower than that of the HEG, and the difference is statistically significant (P 1s less than 0.0001), which indicates that the nutritional grain meal replacement powder of burdock has the effects of reducing blood glucose after meal and stabilizing blood glucose with a normal range on hyperglycemic person or impaired glucose tolerance person.
Although the embodiments of the present invention have been disclosed above, they are not limited to the applications previously mentioned in the specification and embodiments, and can be applied in various fields suitable for the present invention. For ordinary skilled person in the field, other various changed model, formula and parameter may be easily achieved without creative work according to instruction of the present invention, changed, modified and replaced embodiments without departing the general concept defined by the claims and their equivalent are still included in the present invention. The present invention is not limited to particular details and illustrations shown and described herein.
Claims (9)
1. A nutritional grain meal replacement powder of burdock, being characterized in that, the nutritional grain meal replacement powder of burdock comprises the following components by weight parts: 20-50 weight parts of burdock powder, 10-20 weight parts of soybean powder, 5-15 weight parts of whey protein powder, 1-10 weight parts of sesame, 3-6 weight parts of tremella powder, 6-12 weight parts of Chinese wolfberry powder, 9-15 weight parts of cooked sealwort powder, 5-15 weight parts of adzuki bean powder, 1-5 weight parts of oat, 1-5 weight parts of quinoa, 6-12 weight parts of Polygonatum odoratum powder,
0.001-0.005 weight parts of iron, 0-1 weight parts of sodium,
0.0002-0.0005 weight parts of vitamin A, and 0.01-0.08 weight parts of taurine.
2. The nutritional grain meal replacement powder of burdock according to claim 1, being characterized in that, the nutritional grain meal replacement powder of burdock comprises the following components by weight parts: 30 weight parts of burdock powder, 10 weight parts of soybean powder, 10 weight parts of whey protein powder, 5 weight parts of sesame, 5 weight parts of tremella powder, 10 weight parts of Chinese wolfberry powder, 10 weight parts of cooked sealwort powder, 5 weight parts of adzuki bean powder, 4 weight parts of oat, 5 weight parts of quinoa, 6 weight parts of Polygonatum odoratum powder,
0.002 weight parts of iron, 0.4 weight parts of sodium, 0.000275 weight parts of vitamin A, and 0.055 weight parts of taurine.
3. The nutritional grain meal replacement powder of burdock according to claim 1, being characterized in that, the burdock powder is nano dietary fiber powder of burdock obtained by nanometer treatment of burdock roots after being modified by steam explosion combined with fermentation.
4. A preparation method of the nutritional grain meal replacement powder of burdock according to any one of claims 1-3, being characterized in that, the preparation method includes the following the steps: step one, preparation of nano dietary fiber powder of burdock: including: step 1.1, performing pre-treatment of burdock root slices after cleaning by steam explosion under 1.2 MPa/90s to obtain modified burdock root slices; step 1.2, fermentation modification: drying the modified burdock root slices, performing superfine grinding, sieving it with a sieve with 200 meshes, adding it into distilled water with a solid-liquid ratio of 1:10-15 to obtain burdock powder homogenate, adding a fermentation agent according to a volume ratio of 2-6%, performing fermentation at 38-45°C for 2-3 days, and performing sterilization and freeze-drying to obtain modified burdock powder; step 1.3, nanometer treatment: performing stepwise enzymatic hydrolysis of the modified burdock powder at room temperature, removing impurities to obtain insoluble dietary fiber of burdock, mixing the insoluble dietary fiber of burdock with ultrapure water, adding cellulase, treating it under a 90Mpa high-pressure microjet, centrifuging it and freeze-drying it to obtain nano dietary fiber powder of burdock; step two, preparation of plant raw materials powder: crushing soybean, sesame, tremella, cooked sealwort, Chinese wolfberry, quinoa, oat, adzuki bean and Polygonatum odoratum after cleaning and drying with a crusher to 200-325 meshes, mixing them evenly according to a weight ratio to obtain the plant raw materials powder; step three, irradiation sterilization: mixing the nano dietary fiber powder of burdock and the plant raw materials powder, performing irradiation sterilization under an irradiation source of Co-60 and an irradiation dosage of 5-8 kGy; step four, mixing: mixing the nano dietary fiber powder of burdock, the plant raw materials powder, whey protein powder, iron, sodium, vitamin A, and taurine according to corresponding ratio, and drying 1t to a moisture content of 8-15% to obtain nutritional grain meal replacement powder of burdock.
5. The preparation method of the nutritional grain meal replacement powder of burdock according to claim 4, being characterized in that, in the step one, the burdock root slices are prepared by spray-cleaning burdock roots with chlorine dioxide, slicing them into slices with a thickness of 6 mm, blanching them with boiled water, and soaking them with a protective agent of 1.0% citric acid.
6. The preparation method of the nutritional grain meal replacement powder of burdock according to claim 4, being characterized in that, the fermentation agent is prepared by performing inoculation culture of Lactobacillus bulgaricus and Streptococcus thermophilus, and mixing them with a ratio of 1:1 when the number of live bacteria is reached 109-1010.
7. The preparation method of the nutritional grain meal replacement powder of burdock according to claim 4, being characterized in that, in the step 1.3, the insoluble dietary fiber of burdock is prepared by performing stepwise enzymatic hydrolysis and impurity-removing of burdock powder homogenate obtained under a solid-liquid ratio of 1:10 with a-amylase, glucoamylase and bromelain under ultrasound conditions at room temperature, respectively, performing enzyme deactivation treatment with a boiled water bath after each step enzymatic hydrolysis, centrifuging it after impurity removal, collecting precipitate, washing it with 60°C warm water, washing it with ethanol with a volume percentage of 80%, centrifuging it again, collecting precipitate again, and drying it at
40-50°C.
8. The preparation method of the nutritional grain meal replacement powder of burdock according to claim 4, being characterized in that, in the step 1.3, a ratio of the insoluble dietary fiber of burdock and ultrapure water is 1:10-20, and an addition of the cellulase is 10-20 U/g per gram of the insoluble dietary fiber of burdock.
9. The preparation method of the nutritional grain meal replacement powder of burdock according to claim 4, being characterized in that, in the step 1.2, before fermentation of burdock powder homogenate, the burdock powder homogenate needs to be subjected to high-temperature and high-pressure sterilization at 121°C for 20 min to obtain sterile burdock powder homogenate.
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| CN116172209B (en) * | 2023-02-23 | 2024-05-03 | 华南理工大学 | Almond meal insoluble dietary fiber, preparation method and application thereof in reducing blood sugar or assisting in reducing blood sugar |
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