WO2020252949A1 - 预防和缓解2型糖尿病患者肌少症的蛋白组件及制备方法 - Google Patents

预防和缓解2型糖尿病患者肌少症的蛋白组件及制备方法 Download PDF

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WO2020252949A1
WO2020252949A1 PCT/CN2019/105499 CN2019105499W WO2020252949A1 WO 2020252949 A1 WO2020252949 A1 WO 2020252949A1 CN 2019105499 W CN2019105499 W CN 2019105499W WO 2020252949 A1 WO2020252949 A1 WO 2020252949A1
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protein
sarcopenia
type
preventing
relieving
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PCT/CN2019/105499
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English (en)
French (fr)
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周泉城
盛桂华
董雷超
陈炫宏
王赛
孙婉婷
王猛
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山东理工大学
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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
    • A23L33/175—Amino acids
    • 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
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of formula food processing, in particular to a protein component for preventing and relieving sarcopenia in type 2 diabetic patients and a preparation method.
  • Sarcopenia refers to the decline of skeletal muscle mass and skeletal muscle strength and function in the elderly. It mainly emphasizes the decline of skeletal muscle mass, or the decline of skeletal muscle strength, or the decline of skeletal muscle function. Sarcopenia is very common in middle-aged and elderly people. The annual muscle loss of people over 40 is 0.5%-1%, while 30% of people over 60 and 50% of people over 80 will have varying degrees of Sarcopenia. When the muscle is reduced by 30%, the normal function of the muscle will be affected. The skeletal muscle mass decreases gradually, and the muscle strength decreases year by year, and gradually develops conditions such as difficulty in standing up, balance disorder, and easy fall and fracture. This seriously affects the quality of life of the elderly and increases the risk of losing the ability to take care of themselves.
  • Protein can be divided into plant protein and animal protein. Although plant protein and animal protein are not much different in essence, there are certain differences in amino acid composition and quantity. There are a wide range of sources of vegetable protein, but the type and relative quantity of its protein are far from the requirements of the human body. For example, there is a lack of immunoglobulin in vegetable protein, and a relative lack of lysine in cereals. Moreover, the digestion and absorption of vegetable protein require Worse than animal protein. Animal protein is relatively consistent with the nutritional structure of humans. The type and structure of its protein are closer to the structure and quantity of human protein, and it generally contains 8 essential amino acids (especially egg products and dairy products), which are more nutritious than plant protein. The value is high; but the fat and cholesterol content of livestock meat is relatively high. Fat is mainly composed of saturated fatty acids. Excessive consumption can easily cause diseases such as obesity and hyperlipidemia. Therefore, the proportion in the diet should not be excessive.
  • Patent CN2012800190507 discloses a nutritional composition containing ⁇ -hydroxyisocaproic acid, which may also include whey protein, prebiotic fiber, L-carnitine, nucleotides and amino acids.
  • Patent CN2012800190594 discloses a nutritional composition containing ⁇ -HICA and dodecosapentaenoic acid, and may also include whey protein, prebiotic fiber, citrulline, ⁇ -ketoglutarate, L-carnitine, and nuclear Glycolic acid and amino acid.
  • Patent CN2012800190556 discloses a nutritional composition containing ⁇ -HICA and ⁇ -ketoglutarate, and may also include whey protein, prebiotic fiber, citrulline, dodecosapentaenoic acid, L-carnitine, nuclear Glycolic acid and amino acid.
  • the nutritional compositions disclosed in this series of patents are all suitable for sarcopenia patients, but the ingredients are relatively complex, and contain the essential ingredients ⁇ -hydroxyisocaproic acid, ⁇ -HICA, dodecosapentaenoic acid, and ⁇ -ketoglutarate.
  • Patent CN2018115958717 discloses a nutritional composition capable of preventing and relieving sarcopenia, which is made by mixing soybean oligopeptides, zinc-containing substances, xylitol, L-sorbitol, and dietary fiber, and uses the mineral element zinc and soybeans. Oligopeptide binding accelerates muscle protein synthesis.
  • its nutrient composition is relatively single, and it only contains plant protein, lacking some essential amino acids for the human body, and cannot meet the nutritional needs of the human body.
  • the above technical solutions are not designed for the alleviation and prevention of sarcopenia in type 2 diabetic patients, and they are not pure protein components.
  • the components are complex and contain multiple non-protein components.
  • the purpose of the present invention is to provide a protein component for preventing and alleviating sarcopenia in type 2 diabetic patients.
  • the protein nutrient component comprehensively and synergistically regulates muscle indicators, slows down the occurrence of sarcopenia, regulates body functions, and is beneficial to body recovery; the invention also provides a preparation method thereof.
  • the protein component for preventing and relieving sarcopenia in type 2 diabetic patients of the present invention includes the following mass parts of raw materials:
  • Plant-derived protein is one or two of soy protein and pea protein; the source of animal-derived protein is one or more of milk, egg, meat, and aquatic protein.
  • Plant-derived protein hydrolysate or animal-derived protein hydrolysate is a solid obtained by mixing plant-derived protein or animal-derived protein with water, hydrolyzing with protease to obtain a hydrolysate, and then removing solvent, concentrating, and drying.
  • Plant-derived peptides or animal-derived peptides are solids obtained by mixing plant-derived protein or animal-derived protein with water, hydrolyzing with protease, and then desolventizing, concentrating, dialysis, and drying.
  • the protease is one or more of trypsin, pepsin, papain, and flavor protease.
  • Leucine, isoleucine, valine, glutamine, arginine and methionine are commercially available food-grade products.
  • the protein component is suitable for type 2 diabetic patients or type 2 diabetic patients with sarcopenia with normal kidneys over 60 years old, and the dosage is 1-1.5g/kg body weight per day.
  • This food is most suitable for consumption within 30 minutes before going to bed at night or within 30-60 minutes after exercise.
  • the protein is selected from high-quality protein, milk protein, pea protein and other essential amino acids have high content, high biological potency, and non-allergenic.
  • a single protein may increase the expression of certain amino acid biodegradation pathway genes in the gastrointestinal flora. For example, casein will significantly increase the expression of methionine and leucine biodegradation pathway genes, and pea protein will increase the expression of genes related to histidine synthesis. The expression level, the protein metabolism with high histidine content produces imidazopropionic acid, which destroys the insulin signaling pathway, causes insulin resistance, and becomes the cause of type 2 diabetes.
  • Branched-chain amino acids composed of leucine, isoleucine and valine promote muscle growth by releasing insulin and releasing growth hormone, significantly increase protein synthesis, and promote the release of related hormones, such as growth hormone (GH), IGF -1 (insulin-like growth factor-1) and insulin, and help maintain a reasonable ratio of testosterone/cortisol; branched chain amino acids also have a very good anti-degradation effect, which helps prevent protein breakdown and muscle loss; arginine Acid and glutamine are beneficial to improve the immunity of patients with sarcopenia, which in turn is beneficial to the recovery of patients with sarcopenia; Pea protein peptide with ACE inhibitory effect can increase muscle strength and muscle mass, so it can relieve and improve sarcopenia effect.
  • GH growth hormone
  • IGF -1 insulin-like growth factor-1
  • insulin insulin
  • branched chain amino acids also have a very good anti-degradation effect, which helps prevent protein breakdown and muscle loss
  • arginine Acid and glutamine are beneficial
  • Methionine can significantly increase chest muscle mass and reduce abdominal fat rate. Lack of methionine in the diet will reduce the quality of the carcass, which is manifested by decreased muscle deposition and increased abdominal fat deposition. Lack of methionine will reduce the nutritional value of muscles and increase the content of inorganic substances in muscles. Methionine can improve the body's redox state, which may be because methionine can be converted into cystine in the body, and cystine is the raw material for GSH synthesis.
  • the protein component is targeted to supplement specific amino acids, and combined with the physical condition of patients with type 2 diabetes, the composition and proportion of protein, peptide and amino acid in the component are designed to play a role. Regulate the physical condition of sarcopenia patients, improve the nutritional status, and help the recovery of symptoms or slow down the deterioration.
  • the method for preparing the protein component for preventing and relieving sarcopenia in type 2 diabetic patients of the present invention has the following steps:
  • the packaging volume is 30-50g/bag
  • the raw materials prepared in step (1) include the preparation of plant-derived protein hydrolysates, plant-derived peptides, animal-derived protein hydrolysates, and animal-derived peptides, and various raw materials are weighed according to the proportions.
  • step (2) the raw materials are mixed by dry mixing.
  • the packaging in step (3) adopts automatic quantitative packaging.
  • the irradiation sterilization conditions in step (4) are: 60 Co- ⁇ rays 4k-6kGy, dose rate 2.5Gy/min.
  • the present invention has the following beneficial effects:
  • the present invention adopts the dual-protein model, with abundant components, strong synergistic effect between the components, multiple mechanisms of action, and improved effects on multiple muscle indexes;
  • the protein component of the present invention specifically supplements specific amino acids, and combines the physical conditions of patients with type 2 diabetes to design the composition of protein, peptide, and amino acid in the component. Proportion, thereby regulating the physical condition of sarcopenia patients, improving the nutritional status, and conducive to the recovery of symptoms or slowing down the deterioration.
  • the present invention comprehensively and coordinately regulates muscle indicators through protein combinations, peptide antioxidant properties, ACE inhibitory properties, and branched-chain amino acid physiological activities to slow down the occurrence of sarcopenia, while regulating the body Function, is conducive to the recovery of sarcopenia patients;
  • the present invention has low cost, convenient processing, no need for special equipment, avoids pollution, and does not use additives such as thickeners, emulsifiers, etc., and ensures the safety and edibility of the finished product.
  • Figure 1 is a diagram showing the effect of HE staining on mouse skeletal muscle after eating the protein component of Example 1;
  • Figure 2 is a diagram showing the effect of HE staining of mouse skeletal muscle after eating the protein component of Example 2;
  • Figure 3 is a diagram showing the effect of HE staining on mouse skeletal muscle after eating the protein component of Example 3;
  • Figure 4 is a diagram showing the effect of HE staining on mouse skeletal muscle after eating the product of Comparative Example 1;
  • Figure 5 is a graph showing the effect of HE staining on mouse skeletal muscle after eating the product of Comparative Example 2;
  • Figure 6 shows the effect of HE staining on skeletal muscle of mice in the blank group.
  • Table 1 The composition of the protein components of Examples 1-3
  • the preparation method is as follows:
  • the preparation method of pea protein hydrolysate is: mixing pea protein with water, the moisture content is 23-27%, the barrel temperature is 58-60°C, the screw speed is 165-175r/min, and the die hole diameter is 11-13mm.
  • the extrudate was cooled, dried, and pulverized to 60 mesh, and then water was added until the substrate concentration was 7% (g/ml).
  • the enzyme was added at 12% (E/S) and the temperature was 61°C.
  • the pea protein hydrolysate is obtained by enzymatic hydrolysis, and the pea protein hydrolysate is obtained after solvent removal, concentration and drying.
  • the preparation method of pea protein oligopeptide is: mixing pea protein with water, the moisture content is 23-27%, the barrel temperature is 58-60°C, the screw speed is 165-175r/min, and the die hole diameter is 11-13mm Perform twin-screw extrusion under the conditions of cooling, drying, and pulverizing the extrudate to 60 mesh, then add water to the substrate concentration of 7% (g/ml), add enzyme amount 12% (E/S), temperature 61 Under the conditions of °C and pH 6.56, the pea proteolysis solution was obtained, which was concentrated by rotary evaporation to remove the solvent, passed through a 1kda dialysis bag, and freeze-dried to obtain pea protein oligopeptides.
  • the preparation method of milk protein hydrolysate is as follows: mix milk protein with water, milk protein concentration is 0.027g/mL, add enzyme hydrolysis, food grade neutral protease addition amount 2.1%, compound flavor protease addition amount 6%, at a temperature of 45- Enzymatic hydrolysis at 47°C and pH 8.1-8.3 for 12 hours to obtain a lactoprotein hydrolysate, which is desolventized, concentrated and dried to obtain a pea protein hydrolysate.
  • the preparation method of milk protein oligopeptide is: mix milk protein with water, the milk protein concentration is 0.027g/mL, add enzymatic hydrolysis, food grade neutral protease addition amount is 2.1%, compound flavor protease addition amount is 6%, at a temperature of 45 Enzymatic hydrolysis under the conditions of -47°C and pH value 8.1-8.3 for 12 hours to obtain a lactoprotein hydrolysate, which is desolventized, passed through a 1kda dialysis bag, and freeze-dried to obtain a milk protein oligopeptide.
  • the irradiation sterilization conditions are 60 Co- ⁇ rays 4k-6kGy, and the dose rate is 2.5Gy/min.
  • soybean protein was crushed through a 60-mesh sieve, and the quantitative packaging and sterilization method were the same as those in the embodiment. Soy protein was purchased from Shandong Shenghai Health Products Co., Ltd.
  • the whey protein was crushed through a 60-mesh sieve, and the quantitative packaging and sterilization methods were the same as those in the embodiment.
  • Whey protein was purchased from Shandong Shenghai Health Products Co., Ltd.
  • mice were randomly divided into 6 groups, a blank group was set, and the products of Examples 1-3 and Comparative Examples 1-2 were given corresponding diets according to corresponding designs.
  • the usage method is: dissolve the product evenly with 15 times the quality of edible water, and gavage 0.3 mL within 30 minutes before going to bed at night.
  • Table 2 shows the diabetes indicators of mice in each example and comparative example.
  • Example 3 Example 1, and Example 2.

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Abstract

一种预防和缓解2型糖尿病患者肌少症的蛋白组件及制备方法。所述的预防和缓解2型糖尿病患者肌少症的蛋白组件包括以下原料：植物源蛋白和/或植物源蛋白水解物和/或植物源肽类、动物源蛋白和/或动物源蛋白水解物和/或动物源肽类、亮氨酸、异亮氨酸、缬氨酸、谷氨酰胺、精氨酸和蛋氨酸。

Description

预防和缓解2型糖尿病患者肌少症的蛋白组件及制备方法 技术领域
本发明涉及配方食品加工技术领域，具体涉及一种预防和缓解2型糖尿病患者肌少症的蛋白组件及制备方法。
背景技术
肌少症是指老年人骨骼肌质量和骨骼肌力量及功能下降的一种病症，主要强调骨骼肌量下降，或加上骨骼肌力量下降，或加上骨骼肌功能下降。肌少症在中老年人中非常常见，40岁以上的人每年肌肉丢失量为0.5％-1％，而30％的60岁以上的老人、50％的80岁以上的老人会发生不同程度的肌少症。当肌肉减少30％，将影响肌肉的正常功能。骨骼肌量逐渐减少，肌力逐年下降，并逐步发展到难以站起、平衡障碍、极易摔倒骨折等情况，严重影响老年人的生活质量，增加丧失生活自理能力的风险。有研究显示，老年糖尿病患者多处于骨骼肌营养不良状态，且并发肌少症的老年糖尿病患者往往预后不良。由于体内代谢改变、营养摄人不足等原因，老年糖尿病患者已经成为肌少症的高危人群。
肌少症的病因很多，营养的摄入不足和吸收障碍，活动减少，内分泌因素等都可能导致肌少症。目前，还没有较为针对性的药物用于治疗肌少症，临床上一般采用雄激素、肌肉抑制因子阻断剂等药物，通过促进肌肉生成等方式增加肌肉容量。但激素类的药物副作用不明确，对人体健康有潜在的危害，且价格较昂贵，难以普及。除药物治疗外，增加蛋白摄入量，平衡营养吸收是一种行之有效的预防肌少症的方法。
蛋白质可分为植物蛋白和动物蛋白，虽然植物蛋白和动物蛋白从本质上没有太大的区别，但是在氨基酸组成和数量上有一定的不同。植物蛋白取材来源广泛，但其蛋白的种类和相对数量与人体的要求有一定差距，例如，植物蛋白中缺乏免疫球蛋白，谷类中则相对缺乏赖氨酸等；而且植物蛋白的消化、吸收要比动物蛋白差。动物蛋白相对与人类的营养结构比较吻合，其蛋白质的种类和结构更加接近人体的蛋白结构和数量，而且一般都含有人体必需的8种氨基酸(特别是蛋制品和奶制品)，比植物蛋白质营养价值高；但是畜肉的脂肪和胆固醇含量较高，脂肪主要由饱和脂肪酸组成，食用过多易引起肥胖和高血脂症等疾病，因此膳食中的比例不宜过多。
专利CN2012800190507公开了一种包含α-羟基异己酸的营养组合物，还可以包括乳清蛋白质、益生元纤维、L-肉碱、核苷酸和氨基酸。专利CN2012800190594公开了一种包含α-HICA和十二碳五烯酸的营养组合物，还可以包括乳清蛋白质、益生元纤维、瓜氨酸、α-酮戊二酸、 L-肉碱、核苷酸和氨基酸。专利CN2012800190556公开了一种包含α-HICA和α-酮戊二酸的营养组合物，还可以包括乳清蛋白质、益生元纤维、瓜氨酸、十二碳五烯酸、L-肉碱、核苷酸和氨基酸。该系列专利公开的营养组合物均适用于肌少症患者，但是成分相对较为复杂，且含有必要成分α-羟基异己酸、α-HICA、十二碳五烯酸、α-酮戊二酸。
专利CN2018115958717公开了一种能预防和缓解肌少症的营养组合物，采用大豆低聚肽、含锌物质、木糖醇、L-山梨糖醇、膳食纤维混合而成，利用矿物元素锌和大豆低聚肽结合加速肌肉蛋白的合成。但是其营养成分相对单一，且仅含有植物蛋白，缺少人体必须的一些氨基酸，不能满足人体的营养需求。
以上技术方案均不是针对2型糖尿病患者肌少症缓解和预防的组合物设计，而且也不是单纯的蛋白组件，成分复杂，含有多种非蛋白成分。
发明内容
针对现有技术的不足，本发明的目的是提供一种预防和缓解2型糖尿病患者肌少症的蛋白组件，根据2型糖尿病患者和肌少症的生理特点、病理机制，针对性补充特定的蛋白营养成分，综合协同调控肌肉指标，减缓肌少症的发生，调节身体机能，有利于身体恢复；本发明还提供其制备方法。
本发明所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，包括以下质量份数的原料：
Figure PCTCN2019105499-appb-000001
植物源蛋白为大豆蛋白、豌豆蛋白中的一种或两种；动物源蛋白的来源为乳、蛋、肉、水产品蛋白中的一种或多种。
植物源蛋白水解物或动物源蛋白水解物为植物源蛋白或动物源蛋白与水混合，经蛋白酶水解得到水解液，再经去溶剂、浓缩、干燥后得到的固体。
植物源肽类或动物源肽类为植物源蛋白或动物源蛋白与水混合，经蛋白酶水解得到水解液，再经去溶剂、浓缩、透析、干燥后得到的固体。
蛋白酶为胰蛋白酶、胃蛋白酶、木瓜蛋白酶、风味蛋白酶中的一种或多种。
亮氨酸、异亮氨酸、缬氨酸、谷氨酰胺、精氨酸和蛋氨酸为市售食品级产品。
蛋白组件适用于年龄60岁以上肾脏正常的2型糖尿病患者或2型糖尿病患者肌少症患者，服用量为每天1-1.5g/kg体重。
此食品最适宜于夜晚睡觉前30min内食用，或运动后30-60min内食用。
蛋白选用优质蛋白，乳蛋白、豌豆蛋白等必需氨基酸含量高、生物效价高、无致敏性。采用双蛋白模式，精心设计两者比例，补充调整关键性氨基酸，将植物源蛋白和动物源蛋白的优点充分结合，避免单一蛋白对人体造成营养不足或不良。单一蛋白可能会引起肠胃菌群某种氨基酸生物分解途径基因表达量增加，例如：酪蛋白会显著提高蛋氨酸和亮氨酸的生物分解途径基因表达量，豌豆蛋白会提高组氨酸合成相关基因的表达量，组氨酸含量偏高的蛋白代谢产生咪唑丙酸，破坏胰岛素信号通路，造成胰岛素抵抗，而成为诱发2型糖尿病发生的原因。
由亮氨酸、异亮氨酸、缬氨酸组成的支链氨基酸以释放胰岛素、释放生长激素的方式促进肌肉增长，显著增加蛋白合成，促进相关激素的释放，如生长激素(GH)、IGF-1(胰岛素样生长因子-1)和胰岛素，并有助于维持合理的睾酮/皮质醇比例；支链氨基酸还具有非常好的抗分解作用，有助于预防蛋白分解和肌肉丢失；精氨酸和谷氨酰胺有利于提高肌少症患者的免疫力，进而有利于肌少症患者康复；具有ACE抑制效果的豌豆蛋白肽能够提高肌力和肌量，因此对肌少症具有缓解和改善作用。
蛋氨酸能显著提高胸肌量，降低腹脂率。饮食中缺乏蛋氨酸会降低胴体品质，表现为肌肉沉积降低、腹脂沉积增加。缺乏蛋氨酸会降低肌肉营养价值，提高肌肉中的无机物含量。蛋氨酸可以改善机体的氧化还原状态，这可能是由于蛋氨酸在机体内可转化为胱氨酸，而胱氨酸是GSH合成的原料。
该蛋白组件根据肌少症生理特点、病理机制、营养素营养作用，针对性补充特定的氨基酸，并结合2型糖尿病患者的身体状况，设计组件里蛋白、肽、氨基酸的组成、比例，从而起到调节肌少症患者身体状态，改善营养状况，有利于症状恢复或减缓恶化。
本发明所述的预防和缓解2型糖尿病患者肌少症的蛋白组件的制备方法，步骤如下：
(1)准备原料；
(2)将原料充分混合；
(3)定量包装，包装量为30-50g/包；
(4)辐照杀菌。
步骤(1)中准备原料包括植物源蛋白水解物、植物源肽类、动物源蛋白水解物、动物源肽类的制备，以及将各种原料按照配比称重。
步骤(2)中原料混合采用干混。
步骤(3)中包装采用自动化定量包装。
步骤(4)中辐照杀菌条件为： 60Co-γ射线4k-6kGy，剂量率2.5Gy/min。
与现有技术相比，本发明有以下有益效果：
(1)本发明采用双蛋白模式，组分丰富，各组分之间协同效果强，作用机制途径多，对肌肉多指标有改善影响；
(2)本发明的蛋白组件根据肌少症生理特点、病理机制、营养素营养作用，针对性补充特定的氨基酸，并结合2型糖尿病患者的身体状况，设计组件里蛋白、肽、氨基酸的组成、比例，从而起到调节肌少症患者身体状态，改善营养状况，有利于症状恢复或减缓恶化。
(3)本发明针对肌少症患者身体状态，通过蛋白组合搭配、肽的抗氧化性、ACE抑制特性、支链氨基酸的生理活性，综合协同调控肌肉指标，减缓肌少症发生，同时调节身体机能，有利于肌少症患者身体恢复；
(4)本发明成本低，加工方便，无需特殊设备，避免污染，并且不使用增稠剂、乳化剂等添加剂，保证了成品的安全性与食用性。
附图说明
图1为食用实施例1蛋白组件的小鼠骨骼肌HE染色影响图；
图2为食用实施例2蛋白组件的小鼠骨骼肌HE染色影响图；
图3为食用实施例3蛋白组件的小鼠骨骼肌HE染色影响图；
图4为食用对比例1产品的小鼠骨骼肌HE染色影响图；
图5为食用对比例2产品的小鼠骨骼肌HE染色影响图；
图6为空白组小鼠骨骼肌HE染色影响图。
具体实施方式
以下结合实施例对本发明做进一步说明，但本发明的保护范围不仅限于此。
实施例1-3
实施例1-3和对比例1-2的蛋白组件原料组成如表1所示：
表1实施例1-3的蛋白组件原料组成
原料 实施例1 实施例2 实施例3
豌豆蛋白/g 30 40 48
豌豆蛋白水解物/g 6 0 5
豌豆蛋白低聚肽/g 4 0 7
乳蛋白/g 50 60 34
乳蛋白水解物/g 6 0 6
乳蛋白低聚肽/g 4 0 0
亮氨酸/g 34.9 30.4 28.6
异亮氨酸/g 9.4 11.6 10.5
缬氨酸/g 23.2 21.4 19.5
谷氨酰胺/g 1.0 0.8 1.2
精氨酸/g 0.4 0.45 0.5
蛋氨酸/g 0.2 0.15 0.45
制备方法如下：
(1)准备原料：
豌豆蛋白购自烟台双塔食品有限公司；乳蛋白购自山东省圣海保健品有限公司；亮氨酸、异亮氨酸、缬氨酸、谷氨酰胺、精氨酸和蛋氨酸购自山东省圣海保健品有限公司。
豌豆蛋白水解物制备方法为：将豌豆蛋白与水混合，水分含量为23-27％，在机筒温度58-60℃，螺杆转速为165-175r/min，模孔孔径为11-13mm的条件下进行双螺杆挤压，将挤出物冷却、干燥、粉碎至60目，然后加水至底物浓度为7％(g/ml)，在加酶量12％(E/S)、温度61℃、pH值6.56条件下酶解，得豌豆蛋白酶解液，经去溶剂、浓缩、干燥，得到豌豆蛋白水解物。
豌豆蛋白低聚肽的制备方法为：将豌豆蛋白与水混合，水分含量为23-27％，在机筒温度58-60℃，螺杆转速为165-175r/min，模孔孔径为11-13mm的条件下进行双螺杆挤压，将挤出物冷却、干燥、粉碎至60目，然后加水至底物浓度7％(g/ml)，在加酶量12％(E/S)、温度61℃、pH 6.56条件下酶解，得豌豆蛋白酶解液，经旋转蒸发浓缩去溶剂、过1kda透析袋、冷冻干燥，得到豌豆蛋白低聚肽。
乳蛋白水解物制备方法为：将乳蛋白与水混合，乳蛋白浓度为0.027g/mL，加酶水解，食品级中性蛋白酶添加量2.1％，复合风味蛋白酶添加量6％，在温度45-47℃，pH值8.1-8.3条件下酶解12h，得到乳蛋白酶解液，经去溶剂、浓缩、干燥，得到豌豆蛋白水解物。
乳蛋白低聚肽制备方法为：将乳蛋白与水混合，乳蛋白浓度为0.027g/mL，加酶水解，食品级中性蛋白酶添加量2.1％，复合风味蛋白酶添加量6％，在温度45-47℃，pH值8.1-8.3条件下酶解12h，得到乳蛋白酶解液，经去溶剂、过1kda透析袋、冷冻干燥，得到乳蛋白低聚肽。
按照表1的配方对原料进行称重，备用。
(2)原料混合：将亮氨酸、异亮氨酸、缬氨酸、谷氨酰胺、精氨酸和蛋氨酸混合均匀后，按质量由小到大，依次与其他物质进行混合均匀，粉碎过60目筛。
(3)定量包装：将混合均匀的原料自动包装成30g/袋。
(4)辐照杀菌：辐照杀菌条件为 60Co-γ射线4k-6kGy，剂量率2.5Gy/min。
对比例1
将大豆蛋白粉碎过60目筛，定量包装、杀菌方法同实施例。大豆蛋白购自山东圣海保健品有限公司。
对比例2
将乳清蛋白粉碎过60目筛，定量包装、杀菌方法同实施例。乳清蛋白购自山东圣海保健品有限公司。
将实施例1-3和对比例1-2制备的产品进行糖尿病小鼠实验，方法如下：
(1)糖尿病小鼠模型建立：昆明小鼠，普通饲料适应性喂养1周后，断食16h，不断水，然后给予链脲佐菌素(Streptozotocin)100mg/kg体重，用0.1mol/L柠檬酸缓冲液配制成1％溶液，pH4.4)一次性腹腔注射，正常对照组腹腔注射等体积柠檬酸缓冲液。1周后小鼠断尾取血，用血糖仪检测血糖值，以空腹血糖大于11.1mmol/L断定糖尿病小鼠模型造模成功。
(2)将造模成功的小鼠随机分成6组，设置空白组，实施例1-3和对比例1-2的产品按对应设计给予相应的饮食。使用方法为：将产品用15倍质量的食用水溶解均匀，夜晚睡觉前30min内灌胃0.3mL。
各实施例和对比例的糖尿病小鼠骨骼肌HE染色影响如图1-6所示。
各实施例和对比例的小鼠糖尿病指标如表2所示。
表2各实施例和对比例的小鼠糖尿病指标
Figure PCTCN2019105499-appb-000002
Figure PCTCN2019105499-appb-000003
由表2和图1结果可知，实施例1-3对糖尿病指标和骨骼肌指标影响效果明显改善，优于对比例1-2。对比糖尿病小鼠模型，实施例中糖尿病小鼠模型骨骼肌和糖尿病指标改善优劣顺序为：实施例3、实施例1、实施例2。

Claims (10)

  1. 一种预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：包括以下质量份数的原料：
    Figure PCTCN2019105499-appb-100001
  2. 根据权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：植物源蛋白为大豆蛋白、豌豆蛋白中的一种或两种；动物源蛋白的来源为乳、蛋、肉中的一种或多种。
  3. 根据权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：植物源蛋白水解物或动物源蛋白水解物为植物源蛋白或动物源蛋白与水混合，经蛋白酶水解得到水解液，再经去溶剂、浓缩、干燥后得到的固体。
  4. 根据权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：植物源肽类或动物源肽类为植物源蛋白或动物源蛋白与水混合，经蛋白酶水解得到水解液，再经去溶剂、浓缩、透析、干燥后得到的固体。
  5. 根据权利要求3或4所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：蛋白酶为胰蛋白酶、胃蛋白酶、木瓜蛋白酶、风味蛋白酶中的一种或多种。
  6. 根据权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：蛋白组件适用于年龄60岁以上肾脏正常的2型糖尿病患者或2型糖尿病患者肌少症患者，服用量为每天1-1.5g/kg体重。
  7. 根据权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件，其特征在于：蛋白组件在夜晚睡觉前30min内食用，或运动后30-60min内食用。
  8. 一种权利要求1所述的预防和缓解2型糖尿病患者肌少症的蛋白组件的制备方法，其特征在于：步骤如下：
    (1)准备原料；
    (2)将原料充分混合；
    (3)定量包装；
    (4)辐照杀菌。
  9. 根据权利要求8所述的预防和缓解2型糖尿病患者肌少症的蛋白组件的制备方法，其特征在于：步骤(3)中定量包装为30-50g/包。
  10. 根据权利要求8所述的预防和缓解2型糖尿病患者肌少症的蛋白组件的制备方法，其特征在于：步骤(4)中辐照杀菌条件为： 60Co-γ射线4k-6kGy，剂量率2.5Gy/min。
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