WO2024040630A1 - Composition for controlling blood glucose, preparation method therefor, and use of same in reducing gi value of foods - Google Patents

Composition for controlling blood glucose, preparation method therefor, and use of same in reducing gi value of foods Download PDF

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WO2024040630A1
WO2024040630A1 PCT/CN2022/116324 CN2022116324W WO2024040630A1 WO 2024040630 A1 WO2024040630 A1 WO 2024040630A1 CN 2022116324 W CN2022116324 W CN 2022116324W WO 2024040630 A1 WO2024040630 A1 WO 2024040630A1
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composition
blood sugar
food
parts
controlling blood
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PCT/CN2022/116324
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French (fr)
Chinese (zh)
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何天明
薛虹宇
史鲁秋
苏桂珍
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南京盛德生物科技研究院有限公司
南京盛德百泰生物科技有限公司
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Publication of WO2024040630A1 publication Critical patent/WO2024040630A1/en

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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
    • A23L33/125—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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/10—Cereal-derived products
    • 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 belongs to the technical field of health products and relates to a composition and preparation method for controlling blood sugar and its application in reducing the GI value of food.
  • Diabetes is a metabolic disease characterized by high blood sugar. In the later stages of the disease, a variety of serious related complications may occur, including coronary artery disease, stroke, peripheral artery disease, retinopathy, nephropathy, and neuropathy. If the patient does not treat the disease in time, Seeking medical attention to control metabolic indicators or ignoring the dangers of high blood sugar may cause many serious consequences. With the improvement of our living standards, the incidence of diabetes continues to increase and is showing a trend of getting younger. Global diabetes is getting out of control, especially in China, which has a large diabetic population. Diabetes has become a major public health problem. Regulating post-meal blood sugar levels is an effective treatment for treating diabetes and preventing diabetes-related complications.
  • hypoglycemic drugs there are 9 types of hypoglycemic drugs commonly used in clinical practice.
  • Oral drugs include metformin, sulfonylurea secretagogues, glinide secretagogues, thiazolidinediones (TZD), ⁇ -glycosidase inhibitors, and DPP-4 inhibitors.
  • agents, SGLT-2 inhibitors, etc.; injectable drugs include GLP-1 receptor agonists and insulin.
  • Common side effects of these drugs include gastrointestinal dysfunction, such as nausea, vomiting, bloating, abdominal pain, indigestion and other symptoms; symptoms of hypoglycemia, such as taking sulfonylurea hypoglycemic drugs, will cause obvious symptoms of hypoglycemia.
  • Symptoms of hypoglycemia include dizziness, weakness in limbs, and sensory impairment; symptoms of skin allergy, such as rash, itching, urticaria, etc.; symptoms of acidosis, such as hyperventilation, disturbance of consciousness, and other side effects.
  • Alpha-amylase inhibitors are a type of natural substances that can block the decomposition and absorption of starch in food. They block the decomposition and absorption of starch by specifically forming inhibitory complexes with ⁇ -amylase in the oral cavity and intestines. After clinical trials, it was found that its side effects are smaller than the previous ones, and its scope of action is wider than the previous ones. For diabetic patients who cannot use biguanides and sulfonylureas and cannot use insulin, ⁇ -amylase inhibitors are a new type of Effective medicine for all types of diabetes. However, alpha-amylase inhibitors can only reduce the calorie absorption of starchy foods and have no inhibitory effect on the calories of other types of foods.
  • One of the objects of the present invention is to provide a composition for controlling blood sugar, which can stabilize blood sugar by regulating carbohydrate metabolism and inhibiting fat accumulation, thereby reducing daily high-fast-digestible carbohydrates and high-saturated fat diets and ordinary The impact of excessive eating on blood sugar and blood lipids.
  • the present invention provides the following technical solutions.
  • the present invention provides a composition for controlling blood sugar, which includes composition I, composition II, composition III and composition IV, wherein the composition I, composition II, The mass fraction ratio of composition III and composition IV is (1 ⁇ 15): (0.1 ⁇ 5): (1 ⁇ 50): (1 ⁇ 50).
  • the composition I is composed of ingredients that have the effect of inhibiting ⁇ -amylase, including one or more of plant polysaccharides, plant polyphenols, plant proteins and their derivatives.
  • the composition I includes white kidney beans, black beans, chickpeas, oats, quinoa, sorghum, millet, yam, kudzu root and streptococci.
  • composition II is composed of components that have the effect of inhibiting glucosidase, including resveratrol glycosides, 1-deoxynojirimycin, apigenin, astragalus and their derivatives. of one or more.
  • composition III is composed of ingredients that have the effect of inhibiting fat accumulation, including cyclodextrin, citrus fiber, resveratrol, cinnamon, blood orange extract, potato extract, and green tea extract. one or more of the things.
  • composition IV is composed of ingredients with prebiotic effects, including Lactobacillus plantarum lysate, xylo-oligosaccharides, fructooligosaccharides, resistant dextrin, inulin, oligosaccharides, One or more types of sugar.
  • pharmaceutical excipients, fillers or food additives acceptable in medicines and foods are also included, including cyclodextrin, carboxymethyl cellulose, sodium carboxymethyl cellulose, calcium chloride, seaweed One or more of sodium phosphate, chitosan, calcium alginate, calcium lactate, arabinoxylan, microcrystalline cellulose, whey protein, soy protein isolate, and modified starch.
  • the composition for controlling blood sugar includes the following components by mass: 4 to 15 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, 0.1 to 5 parts of resveratrol glycoside, 1 to 50 parts of ⁇ -cyclodextrin, 1 to 50 parts of Lactobacillus plantarum lysate, 0.5 to 15 parts of ⁇ -cyclodextrin, 0.2 to 10 parts of sodium alginate, 0.2 to 10 parts of sodium carboxymethylcellulose, Calcium chloride 0.2 to 10 parts.
  • the composition for controlling blood sugar includes the following components by mass: 4 to 14 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, and 0.1 to 4.5 parts of resveratrol glycoside. , 1 to 48 parts of ⁇ -cyclodextrin, 1 to 45 parts of Lactobacillus plantarum lysate, 0.5 to 12 parts of ⁇ -cyclodextrin, 0.2 to 9 parts of sodium alginate, 0.2 to 9 parts of sodium carboxymethylcellulose , 0.2 to 8 parts of calcium chloride.
  • the present invention also provides a method for preparing the composition for controlling blood sugar as described above, and the specific steps are as follows:
  • the present invention also provides the use of a composition for controlling blood sugar in reducing the GI value of food.
  • the composition is the composition for controlling blood sugar as described above or according to the preparation method as described above.
  • the prepared blood sugar control composition is the composition for controlling blood sugar as described above or according to the preparation method as described above.
  • the GI value of the food is reduced by adding the composition to the raw materials for preparing the food or eating the composition before and after eating a certain food, wherein when the combination is eaten before or after eating a certain food
  • the intake amount of the composition is 1 to 20% of the mass of the food taken; when the composition is added to the raw materials for preparing food to reduce the GI value of food, the The addition amount of the composition is 0.5-20% of the food mass.
  • composition I and composition II can jointly and synergistically inhibit the digestion and absorption of starch and simple sugars, and composition III can inhibit the digestion and absorption of fat.
  • Composition I, Composition II, and Composition III can synergistically control blood sugar and blood lipid abnormalities caused by high-fast digestible carbohydrates and or high saturated fat diets.
  • Composition IV adjusts the intestinal flora structure to eliminate Undigested and absorbed starch can cause bloating and other adverse effects.
  • the four components work synergistically to achieve healthy blood sugar regulation. It has no toxic side effects and can be consumed for a long time.
  • composition prepared by the preparation method disclosed in the present invention has excellent high temperature and acid and alkali tolerance, can reduce the impact of temperature on the active ingredients in the composition during processing, and will also reduce the oral cavity after ingestion by the human body. , the first-pass effect of the stomach plays more of a role in the small intestine.
  • the desired low GI value food can be prepared by adding the composition to the raw materials for food preparation or by eating the composition before and after eating a certain food to achieve the effect of reducing the GI value of food.
  • the application is simple and effective, reducing consumers' choices. , broaden the application scenarios.
  • Figure 1 shows the effect trend of the composition on postprandial blood glucose
  • Figure 2 shows the impact of different processing methods on the GI value of food
  • Figure 3 shows the stability change trend of Examples 1 to 5 under different temperature conditions
  • Figure 4 shows the stability change trend of Examples 1 to 5 under different acid and alkali conditions
  • Figure 5 shows the stability change trend of Examples 1 to 5 in simulated gastric juice and intestinal juice.
  • the invention provides a composition for controlling blood sugar, a preparation method and its application in reducing the GI value of food.
  • the composition can control blood sugar and significantly reduce blood sugar and dyslipidemia caused by diets high in fast-digesting carbohydrates and/or high saturated fats and excessive ordinary diets. At the same time, it can adjust the structure of intestinal flora and eliminate adverse effects such as abdominal distension caused by starch, so as to Achieve the effect of healthy blood sugar control.
  • the composition has no toxic or side effects and can be consumed for a long time.
  • the preparation method can ensure that the composition prepared by the preparation method disclosed in the present invention has excellent high temperature and acid and alkali tolerance.
  • the beneficial effect of lowering the GI value of food can be achieved simply by adding the composition to the raw materials for preparing the food and then processing it normally, or by eating the composition before and after eating a certain food.
  • Diabetes is a group of metabolic diseases characterized by hyperglycemia. According to the pathogenesis, diabetes can be divided into type 1 diabetes, type 2 diabetes, gestational diabetes and special types of diabetes. Among them, type 2 diabetes is the most common type in clinical practice, accounting for More than 90% of the overall diabetic population. At present, the incidence of diabetes continues to increase and is showing a trend of younger age. Global diabetes is out of control, especially in China, which has a large diabetic population. Diabetes has become a major public health problem.
  • compositions for controlling blood sugar are composed of composition I, composition II, composition III, and composition IV, wherein composition I is composed of components that have the effect of inhibiting ⁇ -amylase, and composition II is composed of components that have the effect of inhibiting glucosidase. Composed of ingredients, composition III is composed of ingredients that have the effect of inhibiting fat accumulation, and composition IV is composed of ingredients that have prebiotic effects.
  • the mass parts of composition I, composition II, composition III, and composition IV The ratio is (1 ⁇ 15): (0.1 ⁇ 5): (1 ⁇ 50): (1 ⁇ 50).
  • the composition I is composed of ingredients that have the effect of inhibiting ⁇ -amylase, including but not limited to one or more of plant polysaccharides, plant polyphenols, plant proteins and their derivatives, and their sources can be white.
  • Legumes such as kidney beans, black beans, and chickpeas can also be cereal plants such as oats, quinoa, sorghum, and millet, rhizome plants such as yams and kudzu, or fungigenic microorganisms such as Streptococcus.
  • the composition I contains white kidney bean extract and yam extract.
  • the ⁇ -amylase inhibitor activity in the white kidney bean extract is ⁇ 3000 U/g, and the yam polysaccharide content in the yam extract is ⁇ 50%.
  • white kidney bean extract contains highly active ⁇ -amylase inhibitory substances.
  • the chemical component is a complex glycoprotein, which can inhibit the action of ⁇ -amylase, block starch decomposition, and reduce glucose absorption, thus It can reduce postprandial blood sugar elevation, reduce insulin secretion, and reduce fat synthesis.
  • Yam has significant hypoglycemic effect.
  • Yams are rich in resistant starch, which can hinder the hydrolysis of ordinary starch and delay its hydrolysis in the digestive tract, thereby slowing down the postprandial blood sugar effect.
  • Foreign studies have reported that the crude extract of Dioscorea plants has a hypoglycemic effect on fasted rats and rabbits, and can control hyperglycemia caused by alloxan.
  • the aqueous solution part of the ethanol extract is related to the hypoglycemic activity.
  • Yam polysaccharide, the main active component of yam can significantly increase the survival rate of islet cells cultured in vitro, improve islet function, and thereby reduce blood sugar and blood lipids.
  • yam polysaccharide has high inhibitory activity of ⁇ -glucosidase and ⁇ -amylase, which can effectively reduce postprandial hyperglycemia, thus achieving the effect of lowering blood sugar and reducing the occurrence of diabetic complications.
  • the composition II is composed of ingredients that have the effect of inhibiting glucosidase, including but not limited to one of resveratrol glycosides, 1-deoxynojirimycin, apigenin, astragalus and their derivatives. kind or variety.
  • composition II consists of resveratrol glycosides and derivatives thereof.
  • the purity of resveratrol glycosides is ⁇ 95%.
  • Resveratrol glycoside known to be present in red wine, grapes, and several traditional botanicals, including tangut rhubarb, polygonum multiflorum, and knotweed, is a monoglycosylated form of stilbene. Studies have shown that oral administration of resveratrol glycoside-starch complex to normal mice and diabetic mice can significantly inhibit the increase in PBG in a dose-dependent manner. The ⁇ -glucosidase inhibitory activity of resveratrol, resveratrol glycosides and acarbose was further studied.
  • Component I and Component II can jointly and synergistically inhibit the digestion and absorption of starch and simple sugars, limit the adverse effects of a high-fast-digesting carbohydrate diet on blood sugar, but cannot limit the effects of a high-saturated fat diet. Therefore, compound composition III is preferably used to regulate fat metabolism.
  • composition III is composed of ingredients that have the effect of inhibiting fat accumulation, including but not limited to one of cyclodextrin, citrus fiber, resveratrol, cinnamon, blood orange extract, potato extract, green tea extract, etc. kind or variety.
  • composition III is cyclodextrin or a derivative of cyclodextrin.
  • Cyclodextrin is a general name for a type of cyclic oligosaccharide obtained by decomposing starch by cyclodextrin glycosyltransferase secreted by Bacillus. It usually contains 6 to 12 D-(+)-glucopyranose units, among which research The most common and practical ones are ⁇ -cyclodextrin, ⁇ -cyclodextrin and ⁇ -cyclodextrin, which have six, seven and eight glucose molecular structures respectively.
  • the shape of the cyclodextrin molecule is a slightly conical barrel-shaped cavity structure with a hydrophobic interior and a hydrophilic exterior. The unique structure of cyclodextrins enables them to form host-guest structures or inclusion complexes with a variety of substances.
  • the cyclodextrin is alpha-cyclodextrin.
  • Alpha-cyclodextrin selectively blocks the absorption of pro-inflammatory fats (such as trans fats and saturated fats) without interfering with beneficial polyunsaturated fats (such as omega-3 fatty acids).
  • pro-inflammatory fats such as trans fats and saturated fats
  • beneficial polyunsaturated fats such as omega-3 fatty acids.
  • alpha-cyclodextrin significantly reduced the total fatty acids in the subjects' blood with deadly trans fats decreasing by 25%, unhealthy saturated fats significantly decreasing by 10%, and beneficial omega-3 fatty acids increasing by approximately 13%.
  • the excretion of saturated fat increased sevenfold in the ⁇ -cyclodextrin group, while the excretion of beneficial polyunsaturated fats such as omega-3 did not increase.
  • alpha-cyclodextrin supplementation increased the content of beneficial unsaturated fats by 2.5%, while reducing the content of inflammation-promoting saturated fats and trans fats by 4.5% and 11%, respectively.
  • Composition I can synergistically control blood sugar and dyslipidemia caused by a diet high in fast-digesting carbohydrates or high saturated fat.
  • the composition IV is composed of ingredients with prebiotic effects, including but not limited to Lactobacillus plantarum lysates, xylo-oligosaccharides, fructooligosaccharides, resistant dextrins, inulin, oligosaccharides, etc. one or more of them.
  • composition IV is a lysate of Lactobacillus plantarum.
  • the Lactobacillus plantarum lysate is a lysate produced after fermentation using the patented Lactobacillus plantarum WSH048.
  • Cytolysate is a general term for a type of biologically active ingredients released by Lactobacillus plantarum after fermentation, enrichment and culture and treatment using a wall-breaking lysis process. It includes the cells and all active ingredients synthesized during the fermentation process, including peptidoglycan. , teichoic acid, proteins, phospholipids, sterols, fatty acids, various enzymes, peptides and amino acids, nucleotides, extracellular polysaccharides, etc.
  • Lactobacillus plantarum lysates can promote host health by improving intestinal flora.
  • the results of an animal experiment found that after ingesting the lysate of Lactobacillus plantarum, the bacterial phase analysis of the intestinal flora found that the structure of the intestinal flora was significantly improved, and the abundance of beneficial bacteria was significantly increased.
  • the four components work synergistically to achieve healthy blood sugar control, have no toxic side effects, and can be consumed for a long time.
  • the composition also includes pharmaceutical excipients, fillers, or food additives that are acceptable in medicines and foods, including but not limited to cyclodextrin, carboxymethyl cellulose, and carboxymethyl cellulose.
  • pharmaceutical excipients, fillers, or food additives that are acceptable in medicines and foods, including but not limited to cyclodextrin, carboxymethyl cellulose, and carboxymethyl cellulose.
  • cyclodextrin carboxymethyl cellulose
  • carboxymethyl cellulose carboxymethyl cellulose
  • whey protein whey protein
  • soy protein isolate modified starch
  • absolute ethanol etc.
  • Kind or variety Kind or variety.
  • the composition for controlling blood sugar includes the following components by mass: 4 to 15 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, and 0.1 to 5 parts of resveratrol glycoside. part, ⁇ -cyclodextrin 1 to 50 parts, Lactobacillus plantarum lysate 1 to 50 parts, ⁇ -cyclodextrin 0.5 to 15 parts, sodium alginate 0.2 to 10 parts, carboxymethyl cellulose sodium 0.2 to 10 parts parts, calcium chloride 0.2 to 10 parts.
  • the composition for controlling blood sugar includes the following components by mass: 4 to 14 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, 0.1 to 4.5 parts of resveratrol glycoside, and ⁇ -cyclodextrin 1 to 48 parts, Lactobacillus plantarum lysate 1 to 45 parts, ⁇ -cyclodextrin 0.5 to 12 parts, sodium alginate 0.2 to 9 parts, carboxymethyl cellulose sodium 0.2 to 9 parts, calcium chloride 0.2 to Serves 8.
  • Another aspect of the present invention provides a method for preparing the above composition for controlling blood sugar.
  • the preparation method of the composition includes the following steps:
  • Granular material I Mix the cyclodextrin in the excipients with a certain multiple of water, add it to a grinder and grind it evenly, then add the composition II, continue grinding into a paste, dry at low temperature, and grind to a certain mesh size to obtain granular material I;
  • Particulate matter II Mix the composition I and the particulate matter I obtained in step a) evenly, dissolve it in the sodium alginate solution, mix it evenly with the sodium carboxymethylcellulose solution, and use a peristaltic pump to drop the mixed solution into the in a calcium chloride solution, left to solidify at 4°C, then filtered out, washed with pure water several times, and dried in a low-temperature vacuum to obtain particulate matter II;
  • step b) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with a certain mass fraction of composition III, composition IV and auxiliary materials, a wet granulation method is used to control the particle size to obtain the composition. Particles.
  • the ratio of cyclodextrin to water is 1 to 6 times; the grinding time is 0.5 to 6 hours; and the particle size is pulverized to 50 to 200 mesh.
  • the concentration of sodium alginate solution is 0.1-1%; the concentration of sodium carboxymethylcellulose solution is 0.1-1%; and the concentration of calcium chloride solution is 0.1-0.9 %, let stand at 4°C for 4 ⁇ 12h.
  • the particle size is controlled to be between 20 and 100 mesh to obtain the composition particles.
  • Another aspect of the present invention provides the application of the blood sugar control composition prepared according to the above preparation method in reducing the GI value of food.
  • the desired effect can be achieved by adding the composition to raw materials for food preparation to prepare the desired low GI value food.
  • the composition can be consumed before and after a certain food to achieve the effect of reducing the GI value of the food to achieve the desired effect.
  • the effective benefit of the method for reducing the GI value of food provided by the present invention is that on the one hand, consumers do not need to consider the carbohydrate content and fat content of the food before choosing the food, without damaging the flavor and appearance of the food, and achieve the goal of controlling post-meal blood sugar. Purpose; on the other hand, when used as a raw material in the food processing process, it can ensure effective activity and ultimately ensure the effectiveness of the end product, thereby achieving the effect of reducing the GI value of food.
  • the amount of the composition is 1 to 20% of the mass of the ingested food.
  • the amount of the composition when the composition is added to raw materials for food preparation, is 0.5 to 20% of the food mass in order to prepare food with a desired low GI value.
  • the method of adding the composition into the food preparation process is a method well known to those in the art. For example, when preparing baked products, it can be added during the dough mixing process; when preparing beverages, it can be added during the ingredients process, etc.
  • This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 4 parts of white kidney bean extract, 0.7 parts of yam extract, 0.4 parts of resveratrol glycoside, and ⁇ -cyclopaste 46.5 parts of semen, 45 parts of Lactobacillus plantarum lysate, 1.3 parts of ⁇ -cyclodextrin, 0.7 parts of sodium alginate, 0.7 parts of sodium carboxymethylcellulose, and 0.7 parts of calcium chloride.
  • Granular material I Mix the ⁇ -cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 6 hours. After forming a paste, dry it at low temperature and grind it to 50 order to obtain particulate matter I.
  • Granular material II Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in a 0.7% sodium alginate solution, and then add a certain amount of 0.7% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.7% calcium chloride solution at a uniform speed, and let it stand at 4°C for 12 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
  • step b) After mixing the granules II obtained in step b) with ⁇ -cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 100 mesh to obtain the composition Particles.
  • This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 10 parts of white kidney bean extract, 3.3 parts of yam extract, 3.3 parts of resveratrol glycoside, and ⁇ -cyclopaste 33 parts of essence, 39.4 parts of Lactobacillus plantarum lysate, 10 parts of ⁇ -cyclodextrin, 0.6 parts of sodium alginate, 0.2 parts of sodium carboxymethyl cellulose, and 0.2 parts of calcium chloride.
  • Granular material I Mix the ⁇ -cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycoside and grind continuously for 5 hours. After it becomes a paste, dry it at low temperature and grind it to 100 order to obtain particulate matter I.
  • Granular material II Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.6% sodium alginate solution, and then mix with a certain amount of 0.2% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of the sodium alginate mixed solution and sodium carboxymethyl cellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.2% calcium chloride solution at a uniform speed, and let it stand at 4°C for 10 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
  • step b) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with ⁇ -cyclodextrin and Lactobacillus plantarum lysate, a wet granulation method is used to control the particle size to 150 mesh to obtain the composition. Particles.
  • This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 14 parts of white kidney bean extract, 3 parts of yam extract, 2 parts of resveratrol glycoside, and ⁇ -cyclopaste 40 parts of essence, 31.4 parts of Lactobacillus plantarum lysate, 8 parts of ⁇ -cyclodextrin, 0.8 parts of sodium alginate, 0.4 parts of sodium carboxymethylcellulose, and 0.4 parts of calcium chloride.
  • Granular material I Mix ⁇ -cyclodextrin in the excipients with 4 times the amount of water, add it to a grinder and grind evenly, then add resveratrol glycosides and grind continuously for 3 hours to form a paste, dry at low temperature and grind to 100 order to obtain particulate matter I.
  • Granular material II Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.8% sodium alginate solution, and then add a certain amount of 0.4% sodium carboxymethyl cellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethyl cellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.4% calcium chloride solution at a uniform speed, and let it stand at 4°C for 8 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
  • step b) After mixing the granules II obtained in step b) with ⁇ -cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 100 mesh to obtain the composition Particles.
  • This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 4 parts of white kidney bean extract, 10 parts of yam extract, 3 parts of resveratrol glycoside, and ⁇ -cyclopaste 45 parts of essence, 26.1 parts of Lactobacillus plantarum lysate, 10 parts of ⁇ -cyclodextrin, 0.9 parts of sodium alginate, 0.5 parts of sodium carboxymethyl cellulose, and 0.5 parts of calcium chloride.
  • Granular material I Mix the ⁇ -cyclodextrin in the excipients with 4 times the amount of water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 5 hours. After forming a paste, dry it at low temperature and grind it to 80 order to obtain particulate matter I.
  • Granular material II Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.9% sodium alginate solution, and then mix with a certain amount of 0.5% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of the sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.5% calcium chloride solution at a uniform speed, and let it stand at 4°C for 12 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
  • step b) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with ⁇ -cyclodextrin and Lactobacillus plantarum lysate, a wet granulation method is used to control the particle size to 120 mesh to obtain the composition. Particles.
  • This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 5 parts of white kidney bean extract, 11 parts of yam extract, 1 part of resveratrol glycoside, and ⁇ -cyclopaste 28 parts of essence, 45 parts of Lactobacillus plantarum lysate, 8 parts of ⁇ -cyclodextrin, 0.8 parts of sodium alginate, 0.8 parts of sodium carboxymethyl cellulose, and 0.4 parts of calcium chloride.
  • Granular material I Mix the ⁇ -cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 5 hours. After forming a paste, dry it at low temperature and grind it to 60 order to obtain particulate matter I.
  • Granular material II Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in a 0.8% sodium alginate solution, and then add a certain amount of 0.8% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.4% calcium chloride solution at a uniform speed, and let it stand at 4°C for 10 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
  • step b) After mixing the granules II obtained in step b) with ⁇ -cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 160 mesh to obtain the composition Particles.
  • Test Example 1 Effect of composition on postprandial blood sugar
  • Group A ate 100g white bread + 250g mineral water as the blank control group, and group B ate 100g white bread + 10g composition (Example 5) + 250g mineral water as test group 1.
  • Group C ate 100g white bread + 20g composition (Example 5) + 250g mineral water as test group 2. All volunteers fasted after 8 o'clock the night before the test. Before and 2 hours after starting breakfast, they used a blood glucose meter to measure fingertip blood glucose concentration at 30-min intervals, and the data were averaged.
  • Test Example 2 Example of application of composition in reducing food GI value
  • the GI value of food is measured according to the method of "WS/T 652-2019 Food Glycemic Index Determination Method".
  • White rice, oatmeal, and white wheat flour steamed buns were selected as blank control groups respectively;
  • test group 1 increased the intake of the composition prepared according to Example 2 by 10% mass fraction when eating the corresponding blank control;
  • test group 2 was prepared during the preparation Add 10% mass fraction of the composition prepared according to Example 2 before the corresponding blank control group food, and then make it according to the normal preparation process to obtain the required test group 2 food;
  • the test group 3 increased its intake by 20% when eating the corresponding blank control food.
  • Test Group 4 is to add 20% mass fraction of the composition prepared according to Example 2 before preparing the corresponding blank control group food, and then make it according to the normal preparation process to obtain the required Test group 4 food.
  • Figure 2 shows the effects of different processing methods on the GI value of food, indicating that according to the method of the present invention, the composition prepared in Example 2 is added to the raw materials for food preparation to prepare food together or to eat the composition before and after eating a certain food. This can achieve the effect of lowering the GI value of food.
  • compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, and were placed in water baths at different temperatures (30°C, 60°C, 90°C and 100°C). Cool quickly for 30 minutes, and determine the stability of the composition to temperature by comparing the loss of ⁇ -amylase inhibitor before and after treatment at different temperatures.
  • compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, with different pH (2.0, 4.0, 6.0, 7.0, 9.0, 11.0). Treat with PBS buffer solution for 30 minutes, then adjust the pH back to between 6.9 and 7.3, compare the changes in ⁇ -amylase inhibitor inhibition rate, and measure the acid-base tolerance of the composition.
  • compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, simulated gastric juice was added respectively, and the simulated intestinal juice was treated for 2 hours each, and then the simulated gastric juice group was Compare the changes in the inhibition rate of the ⁇ -amylase inhibitor when the pH is adjusted back to 6.9-7.3 to determine the stability of the composition in simulated gastric juice and simulated intestinal juice.
  • Figure 3 shows the stability change trend of Examples 1 to 5 under different temperature conditions
  • Figure 4 shows the stability change trend of Examples 1 to 5 under different acid and alkali conditions
  • Figure 5 shows the Example Stability change trends of 1 to 5 in simulated gastric juice and intestinal juice.
  • the results shown in Figures 3 to 5 show that the composition prepared using the preparation method disclosed in the present invention has relatively stable temperature and acid and alkali tolerance, and can significantly reduce the impact of processing conditions on the active ingredients of the composition.
  • the simulated gastric juice and intestinal juice tests show that the composition still has high biological activity and plays a normal role in the gastrointestinal environment.

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Abstract

A composition for controlling blood glucose, comprising a component I, a component II, a component III and a component IV at a ratio in part by mass of (1-15):(0.1-5):(1-50):(1-50). The component I is an ingredient having the effect of inhibiting α-amylase and comprises white kidney beans, black beans, chickpeas, oats, quinoa, sorghum, millet, Chinese yams, kudzu roots and streptococcus; the component II is an ingredient having the effect of inhibiting glucosidase and comprises one or more of polydatin, 1-deoxynojirimycin, apigenin, baicalein and derivatives thereof; the component III is an ingredient having the effect of inhibiting fat accumulation and comprises one or more of cyclodextrin, citrus fibers, resveratrol, cinnamon, a blood orange extract, a potato extract and a green tea extract; and the component IV is an ingredient having a prebiotic effect and comprises one or more of lactobacillus plantarum lysates, xylooligosaccharide, fructooligosaccharide, resistant dextrin, inulin and oligosaccharide. The present invention also relates to a preparation method for the composition and the use of the composition.

Description

一种控制血糖的组合物和制备方法及其在降低食物GI值中的应用A composition and preparation method for controlling blood sugar and its application in reducing the GI value of food 技术领域Technical field
本发明属于保健产品技术领域，涉及一种控制血糖的组合物和制备方法及其在降低食物GI值中的应用。The invention belongs to the technical field of health products and relates to a composition and preparation method for controlling blood sugar and its application in reducing the GI value of food.
背景技术Background technique
糖尿病是一种以高血糖为特征的代谢性疾病，由于疾病后期可出现包括冠状动脉疾病、中风、外周动脉疾病、视网膜病变、肾病和神经病变等多种严重的相关并发症，如果患者不及时就医控制代谢指标或者忽视高血糖的危害，或将引起很多严重后果。而随着我们生活水平的提高，糖尿病发病率不断提升且呈现低龄化趋势，全球糖尿病正在失控，尤其是中国作为糖尿病人口大国，糖尿病已成重大公共卫生问题。调节餐后血糖水平是治疗糖尿病和预防糖尿病相关并发症的有效治疗方法。Diabetes is a metabolic disease characterized by high blood sugar. In the later stages of the disease, a variety of serious related complications may occur, including coronary artery disease, stroke, peripheral artery disease, retinopathy, nephropathy, and neuropathy. If the patient does not treat the disease in time, Seeking medical attention to control metabolic indicators or ignoring the dangers of high blood sugar may cause many serious consequences. With the improvement of our living standards, the incidence of diabetes continues to increase and is showing a trend of getting younger. Global diabetes is getting out of control, especially in China, which has a large diabetic population. Diabetes has become a major public health problem. Regulating post-meal blood sugar levels is an effective treatment for treating diabetes and preventing diabetes-related complications.
临床上常用的降糖药物有9类，口服药物包括二甲双胍、磺脲类促泌剂、格列奈类促泌剂、噻唑烷二酮(TZD)、α-糖苷酶抑制剂、DPP-4抑制剂、SGLT-2抑制剂等；注射类药物包括GLP-1受体激动剂和胰岛素。这类药物普遍出现的副作用症状有胃肠功能障碍，比如恶心、呕吐、腹胀、腹痛、消化不良等症状；低血糖的症状，比如吃磺脲类的降糖药物，会出现明显的低血糖症状，低血糖症状会出现有头晕、四肢乏力、感觉障碍等症状；皮肤过敏的症状，比如皮疹、瘙痒、荨麻疹等症状；酸中毒症状，比如出现过度换气、意识障碍等副作用。There are 9 types of hypoglycemic drugs commonly used in clinical practice. Oral drugs include metformin, sulfonylurea secretagogues, glinide secretagogues, thiazolidinediones (TZD), α-glycosidase inhibitors, and DPP-4 inhibitors. agents, SGLT-2 inhibitors, etc.; injectable drugs include GLP-1 receptor agonists and insulin. Common side effects of these drugs include gastrointestinal dysfunction, such as nausea, vomiting, bloating, abdominal pain, indigestion and other symptoms; symptoms of hypoglycemia, such as taking sulfonylurea hypoglycemic drugs, will cause obvious symptoms of hypoglycemia. Symptoms of hypoglycemia include dizziness, weakness in limbs, and sensory impairment; symptoms of skin allergy, such as rash, itching, urticaria, etc.; symptoms of acidosis, such as hyperventilation, disturbance of consciousness, and other side effects.
α-淀粉酶抑制剂是一类能阻断食物中淀粉分解以及吸收的天然物质，通过特异性地与口腔和肠道内α-淀粉酶形成抑制复合物来阻断淀粉的分解和吸收。经过临床实验发现其副作用比前几种小，而且作用范围也较前几种广，对不能应用双胍类及磺脲类而又不能应用胰岛素的糖尿病患者，α-淀粉酶抑制剂是一项新型有效药物，可适用于各种类型糖尿病。但α-淀粉酶抑制剂只能减少淀粉类食物的热量吸收，对其他类型的食物热量没有抑制作用。即对高淀粉饮食者效果明显，但对高脂饮食者无显著作用。同时，酶类物质在消化过程中活性也是功能的限制性因素，温度和酸碱性都会抑制酶的活性。其加工场景和应用场景因此受到较大限制。Alpha-amylase inhibitors are a type of natural substances that can block the decomposition and absorption of starch in food. They block the decomposition and absorption of starch by specifically forming inhibitory complexes with α-amylase in the oral cavity and intestines. After clinical trials, it was found that its side effects are smaller than the previous ones, and its scope of action is wider than the previous ones. For diabetic patients who cannot use biguanides and sulfonylureas and cannot use insulin, α-amylase inhibitors are a new type of Effective medicine for all types of diabetes. However, alpha-amylase inhibitors can only reduce the calorie absorption of starchy foods and have no inhibitory effect on the calories of other types of foods. That is, it has an obvious effect on people with a high-starch diet, but has no significant effect on people with a high-fat diet. At the same time, the activity of enzymes during digestion is also a limiting factor in their function. Temperature and acidity will inhibit enzyme activity. Its processing scenarios and application scenarios are therefore greatly restricted.
鉴于当前控糖产品的毒副作用、价格昂贵、应用场景窄、加工条件苛刻等因素，研发风险低且经济高效的抗糖尿病药物或功能性产品成为一大挑战。目前暂未见有无毒、副作用，适合大多数控糖需求患者的可用于日常预防及治疗的控糖功能性产品。亦未见有可在食用某产品前进食或者和目标食物一起加工而降低食物GI值的产品案例。In view of the toxic side effects, high price, narrow application scenarios, harsh processing conditions and other factors of current sugar control products, the development of low-risk, cost-effective anti-diabetic drugs or functional products has become a major challenge. At present, there are no functional sugar control products that are non-toxic and have side effects and are suitable for most patients with sugar control needs and can be used for daily prevention and treatment. There are also no examples of products that can be consumed before consuming a certain product or processed together with the target food to lower the GI value of the food.
发明内容Contents of the invention
本发明的目的之一在于提供一种控制血糖的组合物，该组合物能通过调控糖类代谢和抑制脂肪积累而达到稳定血糖作用，从而减少日常高快消化碳水化合物及高饱和油脂饮食及普通过量饮食对血糖、血脂的影响。One of the objects of the present invention is to provide a composition for controlling blood sugar, which can stabilize blood sugar by regulating carbohydrate metabolism and inhibiting fat accumulation, thereby reducing daily high-fast-digestible carbohydrates and high-saturated fat diets and ordinary The impact of excessive eating on blood sugar and blood lipids.
为实现上述目的，本发明提供如下技术方案。In order to achieve the above objects, the present invention provides the following technical solutions.
在一个方面，本发明提供了一种控制血糖的组合物，所述组合物中包括组成物I、组成物II、组成物III以及组成物IV，其中，所述组成物Ⅰ、组成物Ⅱ、组成物Ⅲ、组成物Ⅳ的质量份数比(1～15):(0.1～5):(1～50):(1～50)。In one aspect, the present invention provides a composition for controlling blood sugar, which includes composition I, composition II, composition III and composition IV, wherein the composition I, composition II, The mass fraction ratio of composition III and composition IV is (1～15): (0.1～5): (1～50): (1～50).
在一个优选的实施方案中，所述组成物Ⅰ由具有抑制α-淀粉酶作用的成分构成，包括植物多糖、植物多酚、植物蛋白及其衍生物中的一种或者多种。In a preferred embodiment, the composition I is composed of ingredients that have the effect of inhibiting α-amylase, including one or more of plant polysaccharides, plant polyphenols, plant proteins and their derivatives.
在又一个优选的实施方案中，所述组成物I包括白芸豆、黑豆、鹰嘴豆、燕麦、藜麦、高粱、谷子、山药、葛根以及链球菌。In yet another preferred embodiment, the composition I includes white kidney beans, black beans, chickpeas, oats, quinoa, sorghum, millet, yam, kudzu root and streptococci.
在再一个优选的实施方案中，所述组成物Ⅱ由具有抑制葡糖糖苷酶作用的成分构成，包括白藜芦醇苷、1-脱氧野尻霉素、芹菜素、黄芪素及其衍生物中的一种或者多种。In yet another preferred embodiment, the composition II is composed of components that have the effect of inhibiting glucosidase, including resveratrol glycosides, 1-deoxynojirimycin, apigenin, astragalus and their derivatives. of one or more.
在又一个优选的实施方案中，所述组成物Ⅲ由具有抑制脂肪堆积作用的成分构成，包括环糊精、柑橘纤维、白藜芦醇、肉桂、血橙提取物、马铃薯提取物、绿茶提取物中的一种或者多种。In yet another preferred embodiment, the composition III is composed of ingredients that have the effect of inhibiting fat accumulation, including cyclodextrin, citrus fiber, resveratrol, cinnamon, blood orange extract, potato extract, and green tea extract. one or more of the things.
在又一个优选的实施方案中，所述组成物Ⅳ由具有益生元作用的成分构成，包括植物乳杆菌胞溶物、低聚木糖、低聚果糖、抗性糊精、菊粉、低聚糖中的一种或者多种。In yet another preferred embodiment, the composition IV is composed of ingredients with prebiotic effects, including Lactobacillus plantarum lysate, xylo-oligosaccharides, fructooligosaccharides, resistant dextrin, inulin, oligosaccharides, One or more types of sugar.
在又一个优选的实施方案中，还包括药品及食品中可接受的药物辅料、填充剂或者食品添加剂，包括环糊精、羧甲基纤维素、羧甲基纤维素钠、氯化钙、海藻酸钠、壳聚糖、海藻酸钙、乳酸钙、阿拉伯木聚糖、微晶纤维素、乳清蛋白、大豆分离蛋白、改性淀粉中的一种或者多种。In another preferred embodiment, pharmaceutical excipients, fillers or food additives acceptable in medicines and foods are also included, including cyclodextrin, carboxymethyl cellulose, sodium carboxymethyl cellulose, calcium chloride, seaweed One or more of sodium phosphate, chitosan, calcium alginate, calcium lactate, arabinoxylan, microcrystalline cellulose, whey protein, soy protein isolate, and modified starch.
在一个优选的实施方案中，所述控制血糖的组合物包括以下质量份的组分：白芸豆提取物4～15份、山药提取物0.1～11份、白藜芦醇苷0.1～5份、α-环糊精1～50份、植物乳杆菌胞溶物1～50份、β-环糊精0.5～15份、海藻酸钠0.2～10份、羧甲基纤维素钠0.2～10份、氯化钙0.2～10份。In a preferred embodiment, the composition for controlling blood sugar includes the following components by mass: 4 to 15 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, 0.1 to 5 parts of resveratrol glycoside, 1 to 50 parts of α-cyclodextrin, 1 to 50 parts of Lactobacillus plantarum lysate, 0.5 to 15 parts of β-cyclodextrin, 0.2 to 10 parts of sodium alginate, 0.2 to 10 parts of sodium carboxymethylcellulose, Calcium chloride 0.2 to 10 parts.
在一个更优选的实施方案中，所述控制血糖的组合物包括以下质量份的组分：白芸豆提取物4～14份、山药提取物0.1～11份、白藜芦醇苷0.1～4.5份、α-环糊精1～48份、植物乳杆菌胞溶物1～45份、β-环糊精0.5～12份、海藻酸钠0.2～9份、羧甲基纤维素钠 0.2～9份、氯化钙0.2～8份。In a more preferred embodiment, the composition for controlling blood sugar includes the following components by mass: 4 to 14 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, and 0.1 to 4.5 parts of resveratrol glycoside. , 1 to 48 parts of α-cyclodextrin, 1 to 45 parts of Lactobacillus plantarum lysate, 0.5 to 12 parts of β-cyclodextrin, 0.2 to 9 parts of sodium alginate, 0.2 to 9 parts of sodium carboxymethylcellulose , 0.2 to 8 parts of calcium chloride.
在另一个方面，本发明还提供一种如上所述的控制血糖的组合物的制备方法，具体步骤如下:In another aspect, the present invention also provides a method for preparing the composition for controlling blood sugar as described above, and the specific steps are as follows:
a)制备颗粒物Ⅰ:将辅料中环糊精与1～6倍的水混合后加入研磨机中研磨均匀，然后加入组成物Ⅱ，继续研磨0.5～6h，成糊状后，低温干燥，粉碎至50～200目，得到颗粒物Ⅰ；a) Preparation of granular material I: Mix the cyclodextrin in the excipients with 1 to 6 times of water, add it to a grinder and grind it evenly, then add the composition II and continue grinding for 0.5 to 6 hours. After it becomes a paste, dry it at low temperature and grind it to 50 ~200 mesh to obtain particles I;
b)制备颗粒物Ⅱ:将组成物Ⅰ和上述得到的颗粒物Ⅰ溶解于0.1～1％的海藻酸钠溶液中，再和0.1～1％的羧甲基纤维素钠溶液混合均匀，将混合溶液匀速滴加到0.1～0.9％的氯化钙溶液中，4℃静置4～12h进行固化，然后滤出，经洗涤、干燥，得到颗粒物Ⅱ；b) Preparation of granular material II: Dissolve composition I and granular material I obtained above in 0.1-1% sodium alginate solution, then mix evenly with 0.1-1% sodium carboxymethylcellulose solution, and mix the mixed solution at a constant speed Add dropwise to 0.1 to 0.9% calcium chloride solution, let stand at 4°C for 4 to 12 hours to solidify, then filter out, wash and dry to obtain particulate matter II;
c)混合造粒:将上述得到的颗粒物Ⅱ与组成物Ⅲ、组成物Ⅳ及辅料混合均匀后，控制粒径在20～100目进行造粒，即得到控制血糖的组合物颗粒。c) Mixing and granulation: After the granular material II obtained above is evenly mixed with the composition III, the composition IV and the auxiliary materials, the particle size is controlled to be between 20 and 100 mesh for granulation, thereby obtaining composition granules for controlling blood sugar.
在又一个方面，本发明还提供了一种控制血糖的组合物在降低食物GI值上的应用，所述的组合物为如上所述的控制血糖的组合物或者根据如上所述述的制备方法制得的控制血糖组合物。In yet another aspect, the present invention also provides the use of a composition for controlling blood sugar in reducing the GI value of food. The composition is the composition for controlling blood sugar as described above or according to the preparation method as described above. The prepared blood sugar control composition.
在一个优选的实施方案中，通过将所述组合物加入制备食物的原料中或者在食用某食物前后进食所述组合物以降低食物的GI值，其中，当在食用某食物前后进食所述组合物以降低食物GI值时，所述组合物的进食量为所摄入食物的质量的1～20％；当通过将所述组合物加入制备食物的原料中以降低食物GI值时，所述组合物的加入量为食物质量的0.5～20％。In a preferred embodiment, the GI value of the food is reduced by adding the composition to the raw materials for preparing the food or eating the composition before and after eating a certain food, wherein when the combination is eaten before or after eating a certain food When the composition is used to reduce the GI value of food, the intake amount of the composition is 1 to 20% of the mass of the food taken; when the composition is added to the raw materials for preparing food to reduce the GI value of food, the The addition amount of the composition is 0.5-20% of the food mass.
与现有技术比，本发明取得的有益效果是：Compared with the prior art, the beneficial effects achieved by the present invention are:
1)本发明组合物中，组成物Ⅰ、组成物Ⅱ能联合协同抑制淀粉及单糖的消化吸收，组成物Ⅲ能抑制脂肪的消化吸收。通过特殊的配比，组成物Ⅰ、组成物Ⅱ、组成物Ⅲ能协同控制高快消化碳水和或高饱和脂肪饮食造成的血糖、血脂异常，同时组成物Ⅳ通过调整肠道菌群结构，消除淀粉不消化吸收引起的腹胀等不利影响。四个组分协同作用，以达到健康调控血糖的作用。无毒副作用，可长期食用。1) In the composition of the present invention, composition I and composition II can jointly and synergistically inhibit the digestion and absorption of starch and simple sugars, and composition III can inhibit the digestion and absorption of fat. Through a special ratio, Composition I, Composition II, and Composition III can synergistically control blood sugar and blood lipid abnormalities caused by high-fast digestible carbohydrates and or high saturated fat diets. At the same time, Composition IV adjusts the intestinal flora structure to eliminate Undigested and absorbed starch can cause bloating and other adverse effects. The four components work synergistically to achieve healthy blood sugar regulation. It has no toxic side effects and can be consumed for a long time.
2)通过本发明公布的制备方法制备的组合物，具有较优异的高温及酸碱耐受度，能降低加工过程中温度对组合物中活性成分的影响，人体摄入后，也会降低口腔、胃的首过效应，在小肠中更多的发挥作用。2) The composition prepared by the preparation method disclosed in the present invention has excellent high temperature and acid and alkali tolerance, can reduce the impact of temperature on the active ingredients in the composition during processing, and will also reduce the oral cavity after ingestion by the human body. , the first-pass effect of the stomach plays more of a role in the small intestine.
3)可以通过将组合物加入制备食物的原料中制得所需低GI值食物或通过在食用某食物前后进食该组合物而达到降低食物GI值的效果，应用简单有效，减少消费者的选 择，拓宽应用场景。3) The desired low GI value food can be prepared by adding the composition to the raw materials for food preparation or by eating the composition before and after eating a certain food to achieve the effect of reducing the GI value of food. The application is simple and effective, reducing consumers' choices. , broaden the application scenarios.
附图说明Description of drawings
图1示出了组合物对餐后血糖的影响趋势；Figure 1 shows the effect trend of the composition on postprandial blood glucose;
图2示出了不同处理方式对食物GI值的影响；Figure 2 shows the impact of different processing methods on the GI value of food;
图3示出了实施例1～5在不同温度条件下的稳定性变化趋势；Figure 3 shows the stability change trend of Examples 1 to 5 under different temperature conditions;
图4示出了实施例1～5在不同酸碱条件下的稳定性变化趋势；Figure 4 shows the stability change trend of Examples 1 to 5 under different acid and alkali conditions;
图5示出了实施例1～5在模拟胃液、肠液中的稳定性变化趋势。Figure 5 shows the stability change trend of Examples 1 to 5 in simulated gastric juice and intestinal juice.
具体实施方式Detailed ways
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.
本发明提供了一种控制血糖的组合物、制备方法及其在降低食物GI值上的应用。所述组合物能控制血糖，显著降低高快消化碳水和或高饱和脂肪饮食及过量普通饮食造成的血糖、血脂异常，同时可调整肠道菌群结构，消除淀粉引起的腹胀等不利影响，以达到健康调控血糖的效果。该组合物无毒副作用，可长期食用。所述制备方法能保证采用本发明所公开的制备方法制备的组合物具有较优异的高温及酸碱耐受度。可以仅通过将组合物加入制备食物的原料后正常加工或通过在食用某食物前后进食该组合物而取得降低食物GI值的有益效果。The invention provides a composition for controlling blood sugar, a preparation method and its application in reducing the GI value of food. The composition can control blood sugar and significantly reduce blood sugar and dyslipidemia caused by diets high in fast-digesting carbohydrates and/or high saturated fats and excessive ordinary diets. At the same time, it can adjust the structure of intestinal flora and eliminate adverse effects such as abdominal distension caused by starch, so as to Achieve the effect of healthy blood sugar control. The composition has no toxic or side effects and can be consumed for a long time. The preparation method can ensure that the composition prepared by the preparation method disclosed in the present invention has excellent high temperature and acid and alkali tolerance. The beneficial effect of lowering the GI value of food can be achieved simply by adding the composition to the raw materials for preparing the food and then processing it normally, or by eating the composition before and after eating a certain food.
糖尿病是一组以高血糖为特征的代谢性疾病，根据发病机制，糖尿病可分为1型糖尿病、2型糖尿病、妊娠糖尿病和特殊类型糖尿病，其中2型糖尿病是临床上最常见的类型，占总体糖尿病人群的90％以上。目前，糖尿病发病率不断提升且呈现低龄化趋势，全球糖尿病正在失控，尤其是中国作为糖尿病人口大国，糖尿病已成重大公共卫生问题。Diabetes is a group of metabolic diseases characterized by hyperglycemia. According to the pathogenesis, diabetes can be divided into type 1 diabetes, type 2 diabetes, gestational diabetes and special types of diabetes. Among them, type 2 diabetes is the most common type in clinical practice, accounting for More than 90% of the overall diabetic population. At present, the incidence of diabetes continues to increase and is showing a trend of younger age. Global diabetes is out of control, especially in China, which has a large diabetic population. Diabetes has become a major public health problem.
虽然当下医疗技术发达，但目前还没有能够治愈糖尿病的方法。只能够依靠饮食和药物来进行控制，如果血糖升高得不到有效的控制，就会容易诱发一系列的问题出现，会给身体健康带来很大的影响。Although medical technology is advanced, there is currently no cure for diabetes. It can only be controlled by diet and medicine. If blood sugar elevation is not effectively controlled, it will easily induce a series of problems, which will have a great impact on physical health.
本发明一方面提供了一种控制血糖的组合物。所述组合物由组成物Ⅰ、组成物Ⅱ、组成物Ⅲ、组成物Ⅳ构成，其中，组成物Ⅰ由具有抑制α-淀粉酶作用的成分构成，组成物Ⅱ由具有抑制葡糖糖苷酶作用的成分构成，组成物Ⅲ由具有抑制脂肪堆积作用的成分构成，组成物Ⅳ由具有益生元作用的成分构成，所述组成物Ⅰ、组成物Ⅱ、组成物Ⅲ、组成物Ⅳ 的质量份数比为(1～15)：(0.1～5)：(1～50)：(1～50)。One aspect of the invention provides a composition for controlling blood sugar. The composition is composed of composition I, composition II, composition III, and composition IV, wherein composition I is composed of components that have the effect of inhibiting α-amylase, and composition II is composed of components that have the effect of inhibiting glucosidase. Composed of ingredients, composition III is composed of ingredients that have the effect of inhibiting fat accumulation, and composition IV is composed of ingredients that have prebiotic effects. The mass parts of composition I, composition II, composition III, and composition IV The ratio is (1～15): (0.1～5): (1～50): (1～50).
优选地，所述组成物Ⅰ由具有抑制α-淀粉酶作用的成分构成，包括但不限定植物多糖、植物多酚、植物蛋白及其衍生物中的一种或者多种，其来源可以是白芸豆、黑豆、鹰嘴豆等豆类植物，也可以是燕麦、藜麦、高粱、谷子等谷物类植物，也可以是山药、葛根等根茎类植物，或者链球菌等菌源性微生物等。Preferably, the composition I is composed of ingredients that have the effect of inhibiting α-amylase, including but not limited to one or more of plant polysaccharides, plant polyphenols, plant proteins and their derivatives, and their sources can be white. Legumes such as kidney beans, black beans, and chickpeas can also be cereal plants such as oats, quinoa, sorghum, and millet, rhizome plants such as yams and kudzu, or fungigenic microorganisms such as Streptococcus.
在一个具体的实施方案中，所述组成物Ⅰ含有白芸豆提取物和山药提取物。In a specific embodiment, the composition I contains white kidney bean extract and yam extract.
在更具体的实施方案中，所述白芸豆提取物中α-淀粉酶抑制剂活性≥3000U/g，山药提取物中山药多糖含量≥50％。In a more specific embodiment, the α-amylase inhibitor activity in the white kidney bean extract is ≥3000 U/g, and the yam polysaccharide content in the yam extract is ≥50%.
现代科学研究表明，白芸豆提取物中含有较高活性的α-淀粉酶抑制物质，化学成分为一种复合糖蛋白，能抑制α-淀粉酶的作用，阻断淀粉分解，减少葡萄糖吸收，从而起到降低餐后血糖升高，减少胰岛素分泌，降低脂肪合成等作用。Modern scientific research shows that white kidney bean extract contains highly active α-amylase inhibitory substances. The chemical component is a complex glycoprotein, which can inhibit the action of α-amylase, block starch decomposition, and reduce glucose absorption, thus It can reduce postprandial blood sugar elevation, reduce insulin secretion, and reduce fat synthesis.
山药有显著的降血糖作用。山药中含有丰富的抗性淀粉，能阻碍普通淀粉的水解，延缓其在消化道中的水解速度，从而减缓餐后血糖效应。国外研究报道，薯蓣属植物粗提物对禁食大鼠和兔有降血糖作用，能控制四氧嘧啶引起的高血糖，其乙醇提取物的水溶液部分与降血糖活性有关。山药的主要活性成分山药多糖，可明显提高体外培养的胰岛细胞存活率，改善胰岛功能，从而降低血糖血脂。也有研究表明，山药多糖有较高的α-葡萄糖苷酶和α-淀粉酶活性抑制剂活性，够有效地降低餐后的高血糖，进而达到降低血糖的效果，减少糖尿病并发症的发生。Yam has significant hypoglycemic effect. Yams are rich in resistant starch, which can hinder the hydrolysis of ordinary starch and delay its hydrolysis in the digestive tract, thereby slowing down the postprandial blood sugar effect. Foreign studies have reported that the crude extract of Dioscorea plants has a hypoglycemic effect on fasted rats and rabbits, and can control hyperglycemia caused by alloxan. The aqueous solution part of the ethanol extract is related to the hypoglycemic activity. Yam polysaccharide, the main active component of yam, can significantly increase the survival rate of islet cells cultured in vitro, improve islet function, and thereby reduce blood sugar and blood lipids. Studies have also shown that yam polysaccharide has high inhibitory activity of α-glucosidase and α-amylase, which can effectively reduce postprandial hyperglycemia, thus achieving the effect of lowering blood sugar and reducing the occurrence of diabetic complications.
优选地，所述组成物Ⅱ由具有抑制葡糖糖苷酶作用的成分构成，包括但不限定于白藜芦醇苷、1-脱氧野尻霉素、芹菜素、黄芪素及其衍生物中的一种或者多种。Preferably, the composition II is composed of ingredients that have the effect of inhibiting glucosidase, including but not limited to one of resveratrol glycosides, 1-deoxynojirimycin, apigenin, astragalus and their derivatives. Kind or variety.
在一个具体的实施方案中，所述组成物Ⅱ由白藜芦醇苷及其衍生物组成。In a specific embodiment, the composition II consists of resveratrol glycosides and derivatives thereof.
优选地，白藜芦醇苷纯度≥95％。Preferably, the purity of resveratrol glycosides is ≥95%.
白藜芦醇苷已知存在于红酒、葡萄和几种传统植物药材中，包括唐古特大黄、何首乌和虎杖，是二苯乙烯的一种单糖基化形式。有研究显示，正常小鼠和糖尿病小鼠口服白藜芦醇苷—淀粉复合物可显著抑制PBG的升高，且呈剂量依赖性。进一步研究了白藜芦醇、白藜芦醇苷和阿卡波糖的α-葡萄糖苷酶抑制活性。分析表明，白藜芦醇苷与α-葡萄糖苷酶的分子对接显示了白藜芦醇苷的竞争性抑制作用，其占据了α-葡萄糖苷酶的催化位点，并与α-葡萄糖苷酶的残基形成强氢键，从而可以调控糖代谢，降低餐后血糖。Resveratrol glycoside, known to be present in red wine, grapes, and several traditional botanicals, including tangut rhubarb, polygonum multiflorum, and knotweed, is a monoglycosylated form of stilbene. Studies have shown that oral administration of resveratrol glycoside-starch complex to normal mice and diabetic mice can significantly inhibit the increase in PBG in a dose-dependent manner. The α-glucosidase inhibitory activity of resveratrol, resveratrol glycosides and acarbose was further studied. The analysis showed that the molecular docking of resveratrol glycosides and α-glucosidase showed the competitive inhibitory effect of resveratrol glycosides, which occupied the catalytic site of α-glucosidase and interacted with α-glucosidase. The residues form strong hydrogen bonds, which can regulate sugar metabolism and reduce postprandial blood sugar.
组成物Ⅰ、组成物Ⅱ能联合协同抑制淀粉及单糖的消化吸收，限制高快消化碳水饮食对血糖的不利影响，不能限制高饱和脂肪饮食的影响。因此，优选复配组成物Ⅲ用于调 控脂肪代谢。Component I and Component II can jointly and synergistically inhibit the digestion and absorption of starch and simple sugars, limit the adverse effects of a high-fast-digesting carbohydrate diet on blood sugar, but cannot limit the effects of a high-saturated fat diet. Therefore, compound composition III is preferably used to regulate fat metabolism.
所述组成物Ⅲ由具有抑制脂肪堆积作用的成分构成，包括但不限定于环糊精、柑橘纤维、白藜芦醇、肉桂、血橙提取物、马铃薯提取物、绿茶提取物等中的一种或者多种。The composition III is composed of ingredients that have the effect of inhibiting fat accumulation, including but not limited to one of cyclodextrin, citrus fiber, resveratrol, cinnamon, blood orange extract, potato extract, green tea extract, etc. Kind or variety.
在一个具体的实施方案中，所述组成物Ⅲ为环状糊精或者环状糊精的衍生物。In a specific embodiment, the composition III is cyclodextrin or a derivative of cyclodextrin.
环糊精是由芽孢杆菌分泌的环糊精葡萄糖基转移酶分解淀粉而得到的一类环状低聚糖的总称，通常含有6～12个D-(+)-吡喃葡萄糖单元，其中研究最多并且具有实际意义的是α-环糊精、β-环糊精和γ-环糊精三种，分别有六个、七个和八个葡萄糖分子结构。环糊精分子形状为内部疏水，外部亲水的略成锥桶状的空腔结构。环糊精的独特结构使它们能够与多种物质形成主-客结构或形成包接复含物。Cyclodextrin is a general name for a type of cyclic oligosaccharide obtained by decomposing starch by cyclodextrin glycosyltransferase secreted by Bacillus. It usually contains 6 to 12 D-(+)-glucopyranose units, among which research The most common and practical ones are α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin, which have six, seven and eight glucose molecular structures respectively. The shape of the cyclodextrin molecule is a slightly conical barrel-shaped cavity structure with a hydrophobic interior and a hydrophilic exterior. The unique structure of cyclodextrins enables them to form host-guest structures or inclusion complexes with a variety of substances.
在又一个更具体的实施方案中，环状糊精为α-环状糊精。In yet another more specific embodiment, the cyclodextrin is alpha-cyclodextrin.
α-环糊精能选择性地阻止促发炎脂肪(如反式脂肪和饱和脂肪)的吸收，而不干扰有益的多不饱和脂肪(如ω-3脂肪酸)。服用α-环糊精使受试者血液中总脂肪酸的含量显著降低，其中致命的反式脂肪减少了25％，不健康的饱和脂肪显著减少了10％，而有益的ω-3脂肪酸大约增加了13％。且α-环糊精组的饱和脂肪排泄量增加了7倍，而有益的多不饱和脂肪如ω-3的排泄量没有增加。另一项研究表明，α-环糊精的补充使有益的不饱和脂肪含量增加了2.5％，而促进炎症的饱和脂肪和反式脂肪含量分别减少了4.5％和11％。Alpha-cyclodextrin selectively blocks the absorption of pro-inflammatory fats (such as trans fats and saturated fats) without interfering with beneficial polyunsaturated fats (such as omega-3 fatty acids). Taking alpha-cyclodextrin significantly reduced the total fatty acids in the subjects' blood, with deadly trans fats decreasing by 25%, unhealthy saturated fats significantly decreasing by 10%, and beneficial omega-3 fatty acids increasing by approximately 13%. And the excretion of saturated fat increased sevenfold in the α-cyclodextrin group, while the excretion of beneficial polyunsaturated fats such as omega-3 did not increase. Another study showed that alpha-cyclodextrin supplementation increased the content of beneficial unsaturated fats by 2.5%, while reducing the content of inflammation-promoting saturated fats and trans fats by 4.5% and 11%, respectively.
通过特殊的配比，组成物Ⅰ、组成物Ⅱ、组成物Ⅲ能协同控制高快消化碳水和或高饱和脂肪饮食造成的血糖、血脂异常。Through a special ratio, Composition I, Composition II, and Composition III can synergistically control blood sugar and dyslipidemia caused by a diet high in fast-digesting carbohydrates or high saturated fat.
理论上药物作用恰当，则寡糖在到达回肠末端前全部被消化吸收；但实际上，那些未消化的寡糖、淀粉在大肠内酶的作用下被分解，产生醋酸、乳酸等有机酸，肠内pH值降低、渗透压增高引起腹泻；反应产生的CO 2、H 2可引起腹胀等。因此，优选复配组成物Ⅳ用于调节肠道菌群结构，降低淀粉等不代谢的负面影响。 Theoretically, if the drug works properly, all the oligosaccharides will be digested and absorbed before reaching the end of the ileum; but in fact, those undigested oligosaccharides and starches are decomposed by enzymes in the large intestine to produce acetic acid, lactic acid and other organic acids, which are harmful to the intestines. The internal pH value decreases and the osmotic pressure increases, causing diarrhea; the CO 2 and H 2 produced by the reaction can cause abdominal distension, etc. Therefore, compound composition IV is preferably used to regulate the structure of intestinal flora and reduce the negative effects of starch and other non-metabolism.
优选地，所述组成物Ⅳ由具有益生元作用的成分构成，包括但不限定于植物乳杆菌胞溶物、低聚木糖、低聚果糖、抗性糊精、菊粉、低聚糖等中的一种或者多种。Preferably, the composition IV is composed of ingredients with prebiotic effects, including but not limited to Lactobacillus plantarum lysates, xylo-oligosaccharides, fructooligosaccharides, resistant dextrins, inulin, oligosaccharides, etc. one or more of them.
在一个具体的实施方案中，所述组成物Ⅳ为植物乳杆菌的胞溶物。In a specific embodiment, the composition IV is a lysate of Lactobacillus plantarum.
在又一个更具体的实施方案中，所述植物乳杆菌胞溶物为使用专利植物乳杆菌WSH048发酵后制得的胞溶产物。In yet another more specific embodiment, the Lactobacillus plantarum lysate is a lysate produced after fermentation using the patented Lactobacillus plantarum WSH048.
胞溶物是植物乳杆菌经发酵富集培养并采用破壁溶胞工艺处理所释放出的一类生物活性成分的统称，包含菌体及在发酵过程中合成的全部活性成分，含有肽聚糖、磷壁 酸、蛋白质、磷脂、甾醇、脂肪酸、各种酶类、肽和氨基酸、核苷酸、胞外多糖等。Cytolysate is a general term for a type of biologically active ingredients released by Lactobacillus plantarum after fermentation, enrichment and culture and treatment using a wall-breaking lysis process. It includes the cells and all active ingredients synthesized during the fermentation process, including peptidoglycan. , teichoic acid, proteins, phospholipids, sterols, fatty acids, various enzymes, peptides and amino acids, nucleotides, extracellular polysaccharides, etc.
有研究表明，植物乳杆菌的胞溶物可以通过改善肠道菌群促进宿主健康。一项动物实验结果发现，摄入植物乳杆菌的胞溶物后，通过对肠道菌群的菌相分析发现其肠道菌群结构得到明显改善，有益菌丰度明显升高。Studies have shown that Lactobacillus plantarum lysates can promote host health by improving intestinal flora. The results of an animal experiment found that after ingesting the lysate of Lactobacillus plantarum, the bacterial phase analysis of the intestinal flora found that the structure of the intestinal flora was significantly improved, and the abundance of beneficial bacteria was significantly increased.
综上，四个组分协同作用，以达到健康调控血糖的作用，无毒副作用，可长期食用。In summary, the four components work synergistically to achieve healthy blood sugar control, have no toxic side effects, and can be consumed for a long time.
在一个优选方案中，所述组合物还包括药品及食品中可接受的药物辅料、填充剂、或者食品添加剂等，包括但不限定于环糊精、羧甲基纤维素、羧甲基纤维素钠、氯化钙、海藻酸钠、壳聚糖、海藻酸钙、乳酸钙、阿拉伯木聚糖、微晶纤维素、乳清蛋白、大豆分离蛋白、改性淀粉、无水乙醇等中的一种或者多种。In a preferred embodiment, the composition also includes pharmaceutical excipients, fillers, or food additives that are acceptable in medicines and foods, including but not limited to cyclodextrin, carboxymethyl cellulose, and carboxymethyl cellulose. Sodium, calcium chloride, sodium alginate, chitosan, calcium alginate, calcium lactate, arabinoxylan, microcrystalline cellulose, whey protein, soy protein isolate, modified starch, absolute ethanol, etc. Kind or variety.
作为本发明的具体实施例之一，所述控制血糖的组合物包括以下质量份的组分：白芸豆提取物4～15份、山药提取物0.1～11份、白藜芦醇苷0.1～5份、α-环糊精1～50份、植物乳杆菌胞溶物1～50份、β-环糊精0.5～15份、海藻酸钠0.2～10份、羧甲基纤维素钠0.2～10份、氯化钙0.2～10份。As one of the specific embodiments of the present invention, the composition for controlling blood sugar includes the following components by mass: 4 to 15 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, and 0.1 to 5 parts of resveratrol glycoside. part, α-cyclodextrin 1 to 50 parts, Lactobacillus plantarum lysate 1 to 50 parts, β-cyclodextrin 0.5 to 15 parts, sodium alginate 0.2 to 10 parts, carboxymethyl cellulose sodium 0.2 to 10 parts parts, calcium chloride 0.2 to 10 parts.
优选地，所述控制血糖的组合物包括以下质量份的组分：白芸豆提取物4～14份、山药提取物0.1～11份、白藜芦醇苷0.1～4.5份、α-环糊精1～48份、植物乳杆菌胞溶物1～45份、β-环糊精0.5～12份、海藻酸钠0.2～9份、羧甲基纤维素钠0.2～9份、氯化钙0.2～8份。Preferably, the composition for controlling blood sugar includes the following components by mass: 4 to 14 parts of white kidney bean extract, 0.1 to 11 parts of yam extract, 0.1 to 4.5 parts of resveratrol glycoside, and α-cyclodextrin 1 to 48 parts, Lactobacillus plantarum lysate 1 to 45 parts, β-cyclodextrin 0.5 to 12 parts, sodium alginate 0.2 to 9 parts, carboxymethyl cellulose sodium 0.2 to 9 parts, calcium chloride 0.2 to Serves 8.
本发明的又一个方面，提供上述控制血糖的组合物的制备方法。Another aspect of the present invention provides a method for preparing the above composition for controlling blood sugar.
所述组合物的制备方法包含以下步骤：The preparation method of the composition includes the following steps:
a)颗粒物Ⅰ:将辅料中环糊精与一定倍数的水混合后加入研磨机中研磨均匀，然后加入组成物Ⅱ，继续研磨成糊状后，低温干燥，粉碎至一定目数，得到颗粒物Ⅰ；a) Granular material I: Mix the cyclodextrin in the excipients with a certain multiple of water, add it to a grinder and grind it evenly, then add the composition II, continue grinding into a paste, dry at low temperature, and grind to a certain mesh size to obtain granular material I;
b)颗粒物Ⅱ:取组成物Ⅰ和步骤a)得到的颗粒物Ⅰ混合均匀后溶解于海藻酸钠溶液中，再与羧甲基纤维素钠溶液混合均匀，使用蠕动泵将混合溶液匀速滴加到的氯化钙溶液中，4℃静置进行固化，然后滤出，纯水洗涤数次，低温真空干燥，得到颗粒物Ⅱ；b) Particulate matter II: Mix the composition I and the particulate matter I obtained in step a) evenly, dissolve it in the sodium alginate solution, mix it evenly with the sodium carboxymethylcellulose solution, and use a peristaltic pump to drop the mixed solution into the in a calcium chloride solution, left to solidify at 4°C, then filtered out, washed with pure water several times, and dried in a low-temperature vacuum to obtain particulate matter II;
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与一定质量份数的组成物Ⅲ、组成物Ⅳ及辅料混合均匀后，采用湿法造粒方法，控制粒径目，得到所述组合物颗粒。c) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with a certain mass fraction of composition III, composition IV and auxiliary materials, a wet granulation method is used to control the particle size to obtain the composition. Particles.
在一个优选的实施方案中，在制备颗粒物Ⅰ时，环糊精与水倍数的为1～6倍；研磨时间0.5～6h；粉碎粒径至50～200目。In a preferred embodiment, when preparing granular material I, the ratio of cyclodextrin to water is 1 to 6 times; the grinding time is 0.5 to 6 hours; and the particle size is pulverized to 50 to 200 mesh.
在又一个优选的实施方案中，在制备颗粒物Ⅱ时，海藻酸钠溶液的浓度为0.1～1％；羧甲基纤维素钠溶液浓度为0.1～1％；氯化钙溶液浓度为0.1～0.9％中，4℃静置4～12h。In another preferred embodiment, when preparing particulate matter II, the concentration of sodium alginate solution is 0.1-1%; the concentration of sodium carboxymethylcellulose solution is 0.1-1%; and the concentration of calcium chloride solution is 0.1-0.9 %, let stand at 4℃ for 4~12h.
在再一个优选的实施方案中，混合制粒时，控制粒径在20～100目，得到所述组合物颗粒。In yet another preferred embodiment, during mixing and granulation, the particle size is controlled to be between 20 and 100 mesh to obtain the composition particles.
通过将不同原料采用特殊方法包裹及不同顺序混合，可以保证加工及使用过程中组合物种活性物质的活性及有效性，方便食用及加工。By wrapping different raw materials in special ways and mixing them in different orders, the activity and effectiveness of the combined active substances during processing and use can be ensured, making it easier to eat and process.
本发明的再一个方面，提供根据上述制备方法制得的控制血糖的组合物在降低食物GI值上的应用。Another aspect of the present invention provides the application of the blood sugar control composition prepared according to the above preparation method in reducing the GI value of food.
在一个优选的实施方案中，可以通过将该组合物加入制备食物的原料后制得所需低GI值食物，达到预期效果。In a preferred embodiment, the desired effect can be achieved by adding the composition to raw materials for food preparation to prepare the desired low GI value food.
在又一个优选方案中，可以通过在食用某食物前后进食该组合物而达到降低食物GI值的效果，以达到预期效果。In another preferred embodiment, the composition can be consumed before and after a certain food to achieve the effect of reducing the GI value of the food to achieve the desired effect.
本发明提供的降低食物GI值的方法有效益处在于，一方面消费者在选择食物前，可以不用考虑食物的碳水化物含量及脂肪含量，不损害食物的风味及外观，而达到控制餐后血糖的目的；另一方面，在作为原料掺入食品的加工过程中时，能保证有效的活性，最终保证终端产品的有效性，从而达到降低食物GI值的效果。The effective benefit of the method for reducing the GI value of food provided by the present invention is that on the one hand, consumers do not need to consider the carbohydrate content and fat content of the food before choosing the food, without damaging the flavor and appearance of the food, and achieve the goal of controlling post-meal blood sugar. Purpose; on the other hand, when used as a raw material in the food processing process, it can ensure effective activity and ultimately ensure the effectiveness of the end product, thereby achieving the effect of reducing the GI value of food.
在一个具体的实施方案中，当通过在食用某食物前后进食该组合物而达到降低食物GI值预期效果的应用中，所述组合物的量为所摄入食物的质量的1～20％。In a specific embodiment, when the desired effect of reducing the GI value of food is achieved by consuming the composition before and after eating a certain food, the amount of the composition is 1 to 20% of the mass of the ingested food.
在再一个具体的实施方案中，当通过将该组合物加入制备食物的原料后制得所需低GI值食物的应用中，所述组合物的量为食物质量的0.5～20％。In yet another specific embodiment, when the composition is added to raw materials for food preparation, the amount of the composition is 0.5 to 20% of the food mass in order to prepare food with a desired low GI value.
而将该组合物加入食物的制备过程的方法，为本领域人员公知的方法。譬如在制备烘焙产品时，可以在和面的过程中加入；在制备饮料时，可以在配料的过程中加入等。The method of adding the composition into the food preparation process is a method well known to those in the art. For example, when preparing baked products, it can be added during the dough mixing process; when preparing beverages, it can be added during the ingredients process, etc.
以下实施例用于说明本发明，但不用来限制本发明的范围。The following examples are used to illustrate the invention but are not intended to limit the scope of the invention.
实施例1Example 1
本实施例提供了一种控制血糖的组合物，所述组合物包括以下质量份的组分：白芸豆提取物4份、山药提取物0.7份、白藜芦醇苷0.4份、α-环糊精46.5份、植物乳杆菌胞溶物45份、β-环糊精1.3份、海藻酸钠0.7份、羧甲基纤维素钠0.7份、氯化钙0.7份。This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 4 parts of white kidney bean extract, 0.7 parts of yam extract, 0.4 parts of resveratrol glycoside, and α-cyclopaste 46.5 parts of semen, 45 parts of Lactobacillus plantarum lysate, 1.3 parts of β-cyclodextrin, 0.7 parts of sodium alginate, 0.7 parts of sodium carboxymethylcellulose, and 0.7 parts of calcium chloride.
其制备方法如下：Its preparation method is as follows:
a)颗粒物Ⅰ：将辅料中β-环糊精与3倍的水混合后加入研磨机中研磨均匀，然后加入白藜芦醇苷，连续研磨6h，成糊状后，低温干燥，粉碎至50目，得到颗粒物Ⅰ。a) Granular material I: Mix the β-cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 6 hours. After forming a paste, dry it at low temperature and grind it to 50 order to obtain particulate matter Ⅰ.
b)颗粒物Ⅱ：将白芸豆提取物和山药提取物和步骤a)得到的颗粒物Ⅰ混合均匀后溶解 于0.7％的海藻酸钠溶液中，再和一定量的0.7％的羧甲基纤维素钠溶液混合均匀(其中海藻酸钠混合溶液与羧甲基纤维素钠溶液体积比为9：1),使用蠕动泵将混合溶液匀速滴加到0.7％的氯化钙溶液中，4℃静置12h进行固化，然后滤出，纯水洗涤数次，低温真空干燥，得到颗粒物Ⅱ。b) Granular material II: Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in a 0.7% sodium alginate solution, and then add a certain amount of 0.7% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.7% calcium chloride solution at a uniform speed, and let it stand at 4°C for 12 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与α-环糊精、植物乳杆菌胞溶物混合均匀后，采用湿法造粒方法，控制粒径在100目，得到所述组合物颗粒。c) Mixing and granulation: After mixing the granules II obtained in step b) with α-cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 100 mesh to obtain the composition Particles.
实施例2Example 2
本实施例提供了一种控制血糖的组合物，所述组合物包括以下质量份的组分：白芸豆提取物10份、山药提取物3.3份、白藜芦醇苷3.3份、α-环糊精33份、植物乳杆菌胞溶物39.4份、β-环糊精10份、海藻酸钠0.6份、羧甲基纤维素钠0.2份、氯化钙0.2份。This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 10 parts of white kidney bean extract, 3.3 parts of yam extract, 3.3 parts of resveratrol glycoside, and α-cyclopaste 33 parts of essence, 39.4 parts of Lactobacillus plantarum lysate, 10 parts of β-cyclodextrin, 0.6 parts of sodium alginate, 0.2 parts of sodium carboxymethyl cellulose, and 0.2 parts of calcium chloride.
其制备方法如下：Its preparation method is as follows:
a)颗粒物Ⅰ：将辅料中β-环糊精与3倍的水混合后加入研磨机中研磨均匀，然后加入白藜芦醇苷，连续研磨5h，成糊状后，低温干燥，粉碎至100目，得到颗粒物Ⅰ。a) Granular material I: Mix the β-cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycoside and grind continuously for 5 hours. After it becomes a paste, dry it at low temperature and grind it to 100 order to obtain particulate matter Ⅰ.
b)颗粒物Ⅱ：将白芸豆提取物和山药提取物和步骤a)得到的颗粒物Ⅰ混合均匀后溶解于0.6％的海藻酸钠溶液中，再和一定量的0.2％的羧甲基纤维素钠溶液混合均匀(其中海藻酸钠混合溶液与羧甲基纤维素钠溶液体积比为9：1),使用蠕动泵将混合溶液匀速滴加到0.2％的氯化钙溶液中，4℃静置10h进行固化，然后滤出，纯水洗涤数次，低温真空干燥，得到颗粒物Ⅱ。b) Granular material II: Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.6% sodium alginate solution, and then mix with a certain amount of 0.2% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of the sodium alginate mixed solution and sodium carboxymethyl cellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.2% calcium chloride solution at a uniform speed, and let it stand at 4°C for 10 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与α-环糊精、植物乳杆菌胞溶物混合均匀后，采用湿法造粒方法，控制粒径在150目，得到所述组合物颗粒。c) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with α-cyclodextrin and Lactobacillus plantarum lysate, a wet granulation method is used to control the particle size to 150 mesh to obtain the composition. Particles.
实施例3Example 3
本实施例提供了一种控制血糖的组合物，所述组合物包括以下质量份的组分：白芸豆提取物14份、山药提取物3份、白藜芦醇苷2份、α-环糊精40份、植物乳杆菌胞溶物31.4份、β-环糊精8份、海藻酸钠0.8份、羧甲基纤维素钠0.4份、氯化钙0.4份。This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 14 parts of white kidney bean extract, 3 parts of yam extract, 2 parts of resveratrol glycoside, and α-cyclopaste 40 parts of essence, 31.4 parts of Lactobacillus plantarum lysate, 8 parts of β-cyclodextrin, 0.8 parts of sodium alginate, 0.4 parts of sodium carboxymethylcellulose, and 0.4 parts of calcium chloride.
其制备方法如下：Its preparation method is as follows:
a)颗粒物Ⅰ：将辅料中β-环糊精与4倍的水混合后加入研磨机中研磨均匀，然后加入白藜芦醇苷，连续研磨3h，成糊状后，低温干燥，粉碎至100目，得到颗粒物Ⅰ。a) Granular material I: Mix β-cyclodextrin in the excipients with 4 times the amount of water, add it to a grinder and grind evenly, then add resveratrol glycosides and grind continuously for 3 hours to form a paste, dry at low temperature and grind to 100 order to obtain particulate matter Ⅰ.
b)颗粒物Ⅱ：将白芸豆提取物和山药提取物和步骤a)得到的颗粒物Ⅰ混合均匀后溶解于0.8％的海藻酸钠溶液中，再和一定量的0.4％的羧甲基纤维素钠溶液混合均匀(其中 海藻酸钠混合溶液与羧甲基纤维素钠溶液体积比为9：1)，使用蠕动泵将混合溶液匀速滴加到0.4％的氯化钙溶液中，4℃静置8h进行固化，然后滤出，纯水洗涤数次，低温真空干燥，得到颗粒物Ⅱ。b) Granular material II: Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.8% sodium alginate solution, and then add a certain amount of 0.4% sodium carboxymethyl cellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethyl cellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.4% calcium chloride solution at a uniform speed, and let it stand at 4°C for 8 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与α-环糊精、植物乳杆菌胞溶物混合均匀后，采用湿法造粒方法，控制粒径在100目，得到所述组合物颗粒。c) Mixing and granulation: After mixing the granules II obtained in step b) with α-cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 100 mesh to obtain the composition Particles.
实施例4Example 4
本实施例提供了一种控制血糖的组合物，所述组合物包括以下质量份的组分：白芸豆提取物4份、山药提取物10份、白藜芦醇苷3份、α-环糊精45份、植物乳杆菌胞溶物26.1份、β-环糊精10份、海藻酸钠0.9份、羧甲基纤维素钠0.5份、氯化钙0.5份。This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 4 parts of white kidney bean extract, 10 parts of yam extract, 3 parts of resveratrol glycoside, and α-cyclopaste 45 parts of essence, 26.1 parts of Lactobacillus plantarum lysate, 10 parts of β-cyclodextrin, 0.9 parts of sodium alginate, 0.5 parts of sodium carboxymethyl cellulose, and 0.5 parts of calcium chloride.
其制备方法如下：Its preparation method is as follows:
a)颗粒物Ⅰ：将辅料中β-环糊精与4倍的水混合后加入研磨机中研磨均匀，然后加入白藜芦醇苷，连续研磨5h，成糊状后，低温干燥，粉碎至80目，得到颗粒物Ⅰ。a) Granular material I: Mix the β-cyclodextrin in the excipients with 4 times the amount of water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 5 hours. After forming a paste, dry it at low temperature and grind it to 80 order to obtain particulate matter Ⅰ.
b)颗粒物Ⅱ：将白芸豆提取物和山药提取物和步骤a)得到的颗粒物Ⅰ混合均匀后溶解于0.9％的海藻酸钠溶液中，再和一定量的0.5％的羧甲基纤维素钠溶液混合均匀(其中海藻酸钠混合溶液与羧甲基纤维素钠溶液体积比为9：1)，使用蠕动泵将混合溶液匀速滴加到0.5％的氯化钙溶液中，4℃静置12h进行固化，然后滤出，纯水洗涤数次，低温真空干燥，得到颗粒物Ⅱ。b) Granular material II: Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in 0.9% sodium alginate solution, and then mix with a certain amount of 0.5% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of the sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.5% calcium chloride solution at a uniform speed, and let it stand at 4°C for 12 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与α-环糊精、植物乳杆菌胞溶物混合均匀后，采用湿法造粒方法，控制粒径在120目，得到所述组合物颗粒。c) Mixing and granulation: After the granules II obtained in step b) are evenly mixed with α-cyclodextrin and Lactobacillus plantarum lysate, a wet granulation method is used to control the particle size to 120 mesh to obtain the composition. Particles.
实施例5Example 5
本实施例提供了一种控制血糖的组合物，所述组合物包括以下质量份的组分：白芸豆提取物5份、山药提取物11份、白藜芦醇苷1份、α-环糊精28份、植物乳杆菌胞溶物45份、β-环糊精8份、海藻酸钠0.8份、羧甲基纤维素钠0.8份、氯化钙0.4份。This embodiment provides a composition for controlling blood sugar, which includes the following components by mass: 5 parts of white kidney bean extract, 11 parts of yam extract, 1 part of resveratrol glycoside, and α-cyclopaste 28 parts of essence, 45 parts of Lactobacillus plantarum lysate, 8 parts of β-cyclodextrin, 0.8 parts of sodium alginate, 0.8 parts of sodium carboxymethyl cellulose, and 0.4 parts of calcium chloride.
其制备方法如下：Its preparation method is as follows:
a)颗粒物Ⅰ：将辅料中β-环糊精与3倍的水混合后加入研磨机中研磨均匀，然后加入白藜芦醇苷，连续研磨5h，成糊状后，低温干燥，粉碎至60目，得到颗粒物Ⅰ。a) Granular material I: Mix the β-cyclodextrin in the excipients with 3 times the water, add it to a grinder and grind it evenly, then add resveratrol glycosides and grind continuously for 5 hours. After forming a paste, dry it at low temperature and grind it to 60 order to obtain particulate matter Ⅰ.
b)颗粒物Ⅱ：将白芸豆提取物和山药提取物和步骤a)得到的颗粒物Ⅰ混合均匀后溶解于0.8％的海藻酸钠溶液中，再和一定量的0.8％的羧甲基纤维素钠溶液混合均匀(其中海藻酸钠混合溶液与羧甲基纤维素钠溶液体积比为9：1)，使用蠕动泵将混合溶液匀速滴加到0.4％的氯化钙溶液中，4℃静置10h进行固化，然后滤出，纯水洗涤数次，低温 真空干燥，得到颗粒物Ⅱ。b) Granular material II: Mix the white kidney bean extract and yam extract and the granular material I obtained in step a) evenly, then dissolve it in a 0.8% sodium alginate solution, and then add a certain amount of 0.8% sodium carboxymethylcellulose Mix the solution evenly (the volume ratio of sodium alginate mixed solution and sodium carboxymethylcellulose solution is 9:1), use a peristaltic pump to drop the mixed solution into the 0.4% calcium chloride solution at a uniform speed, and let it stand at 4°C for 10 hours. Solidify, then filter out, wash with pure water several times, and dry in a low-temperature vacuum to obtain particulate matter II.
c)混合造粒:将步骤b)得到的颗粒物Ⅱ与α-环糊精、植物乳杆菌胞溶物混合均匀后，采用湿法造粒方法，控制粒径在160目，得到所述组合物颗粒。c) Mixing and granulation: After mixing the granules II obtained in step b) with α-cyclodextrin and Lactobacillus plantarum lysate evenly, use a wet granulation method to control the particle size to 160 mesh to obtain the composition Particles.
试验例1组合物对餐后血糖的影响Test Example 1 Effect of composition on postprandial blood sugar
随机选择18名健康志愿者接受早餐测试，A组进食100g白面包+250g矿泉水作为空白对照组，B组进食100g白面包+10g组合物(实施例5)+250g矿泉水作为试验组1，C组进食100g白面包+20g组合物(实施例5)+250g矿泉水作为试验组2。所有志愿者测试前夜8点后禁食，在开始使用早餐之前及之后2小时的时间内，间隔30min使用血糖仪测指尖血血糖浓度，数据取均值。18 healthy volunteers were randomly selected to accept the breakfast test. Group A ate 100g white bread + 250g mineral water as the blank control group, and group B ate 100g white bread + 10g composition (Example 5) + 250g mineral water as test group 1. Group C ate 100g white bread + 20g composition (Example 5) + 250g mineral water as test group 2. All volunteers fasted after 8 o'clock the night before the test. Before and 2 hours after starting breakfast, they used a blood glucose meter to measure fingertip blood glucose concentration at 30-min intervals, and the data were averaged.
根据图1示出的组合物对餐后血糖的影响趋势表明，经过不同浓度的组合物干预饮食，志愿者的餐后血糖相对于空白对照组，没有快速上升，且能维持平稳。表明本发明组合物具有稳定餐后血糖的作用。According to the influence trend of the composition on postprandial blood sugar shown in Figure 1, it is shown that after different concentrations of the composition intervene in the diet, the postprandial blood sugar of volunteers did not rise rapidly compared with the blank control group, and could remain stable. It shows that the composition of the present invention has the effect of stabilizing postprandial blood sugar.
试验例2组合物在降低食物GI值中的应用举例Test Example 2 Example of application of composition in reducing food GI value
食物的GI值参照《WS/T 652-2019食物血糖生成指数测定方法》方法进行测定。分别选择白米饭、燕麦粥、白小麦面馒头为空白对照组；试验组1在进食相应空白对照时进食增加摄入10％质量分数的按照实施例2制备的组合物；试验组2为在制备相应空白对照组食物前加入10％质量分数的按照实施例2制备的组合物，然后按照正常制备流程制作，得到所需试验组2食物；试验组3在进食相应空白对照时进食增加摄入20％质量分数的按照实施例2制备的组合物；试验组4为在制备相应空白对照组食物前加入20％质量分数的按照实施例2制备的组合物，然后按照正常制备流程制作，得到所需试验组4食物。The GI value of food is measured according to the method of "WS/T 652-2019 Food Glycemic Index Determination Method". White rice, oatmeal, and white wheat flour steamed buns were selected as blank control groups respectively; test group 1 increased the intake of the composition prepared according to Example 2 by 10% mass fraction when eating the corresponding blank control; test group 2 was prepared during the preparation Add 10% mass fraction of the composition prepared according to Example 2 before the corresponding blank control group food, and then make it according to the normal preparation process to obtain the required test group 2 food; the test group 3 increased its intake by 20% when eating the corresponding blank control food. % mass fraction of the composition prepared according to Example 2; Test Group 4 is to add 20% mass fraction of the composition prepared according to Example 2 before preparing the corresponding blank control group food, and then make it according to the normal preparation process to obtain the required Test group 4 food.
图2示出了不同处理方式对食物GI值的影响，表明根据本发明方法，通过将实施例2制得的组合物加入制备食物的原料中一起制备食物或者在食用某食物前后进食该组合物就能达到降低食物GI值的效果。Figure 2 shows the effects of different processing methods on the GI value of food, indicating that according to the method of the present invention, the composition prepared in Example 2 is added to the raw materials for food preparation to prepare food together or to eat the composition before and after eating a certain food. This can achieve the effect of lowering the GI value of food.
试验例3组合物的体外稳定性Test Example 3 In vitro stability of the composition
不同温度对组合物稳定性的影响:将实施例1～5制备得到的组合物，配置成10％质量分数的溶液，分别在不同温度下(30℃、60℃、90℃和100℃)水浴30min，迅速冷却，通过对比经过不同温度处理前后α-淀粉酶抑制剂的损失情况，确定组合物对温度的稳定性。Effect of different temperatures on the stability of the composition: The compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, and were placed in water baths at different temperatures (30°C, 60°C, 90°C and 100°C). Cool quickly for 30 minutes, and determine the stability of the composition to temperature by comparing the loss of α-amylase inhibitor before and after treatment at different temperatures.
不同酸碱条件对组合物稳定性的影响:将实施例1～5制备得到的组合物，配置成10％ 质量分数的溶液，分别不同pH(2.0、4.0、6.0、7.0、9.0、11.0)的PBS缓冲溶液处理30min，再将pH调回6.9～7.3之间，对比其α-淀粉酶抑制剂抑制率变化，测定组合物的酸碱耐受度。Effects of different acid and alkali conditions on the stability of the composition: The compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, with different pH (2.0, 4.0, 6.0, 7.0, 9.0, 11.0). Treat with PBS buffer solution for 30 minutes, then adjust the pH back to between 6.9 and 7.3, compare the changes in α-amylase inhibitor inhibition rate, and measure the acid-base tolerance of the composition.
模拟胃肠液对组合物稳定性的影响:将实施例1～5制备得到的组合物，配置成10％质量分数的溶液，分别添加模拟胃液，模拟肠液各处理2h，再将模拟胃液组的pH调回6.9～7.3之间对比α-淀粉酶抑制剂抑制率变化，确定组合物在模拟胃液和模拟肠液当中的稳定性。Effect of simulated gastrointestinal juice on the stability of the composition: The compositions prepared in Examples 1 to 5 were configured into solutions with a mass fraction of 10%, simulated gastric juice was added respectively, and the simulated intestinal juice was treated for 2 hours each, and then the simulated gastric juice group was Compare the changes in the inhibition rate of the α-amylase inhibitor when the pH is adjusted back to 6.9-7.3 to determine the stability of the composition in simulated gastric juice and simulated intestinal juice.
图3示出了实施例1～5在不同温度条件下的稳定性变化趋势；图4示出了实施例1～5在不同酸碱条件下的稳定性变化趋势；图5示出了实施例1～5在模拟胃液、肠液中的稳定性变化趋势。根据图3～5的结果显示，采用本发明公布的制备方法制备的组合物，具有较稳定的温度和酸碱耐受度，能显著降低加工条件对组合物活性成分的影响。同时通过模拟胃液、肠液试验表明，组合物在肠胃环境中仍然具有较高的生物活性，发挥正常作用。Figure 3 shows the stability change trend of Examples 1 to 5 under different temperature conditions; Figure 4 shows the stability change trend of Examples 1 to 5 under different acid and alkali conditions; Figure 5 shows the Example Stability change trends of 1 to 5 in simulated gastric juice and intestinal juice. The results shown in Figures 3 to 5 show that the composition prepared using the preparation method disclosed in the present invention has relatively stable temperature and acid and alkali tolerance, and can significantly reduce the impact of processing conditions on the active ingredients of the composition. At the same time, the simulated gastric juice and intestinal juice tests show that the composition still has high biological activity and plays a normal role in the gastrointestinal environment.
本发明未详述之处，均为本领域技术人员的公知技术。Everything that is not described in detail in the present invention is a well-known technology for those skilled in the art.
最后所要说明的是：以上具体实施方式仅用以说明本发明的技术方案而非限制，尽管参照实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改和等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。Finally, it should be noted that the above specific embodiments are only used to illustrate the technical solutions of the present invention and are not limiting. Although the present invention has been described in detail with reference to the examples, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out. Modifications and equivalent substitutions, without departing from the spirit and scope of the technical solution of the present invention, shall be included in the scope of the claims of the present invention.

Claims (10)

  1. 一种控制血糖的组合物，其特征在于，所述组合物中包括组成物I、组成物II、组成物III以及组成物IV，其中，所述组成物Ⅰ、组成物Ⅱ、组成物Ⅲ、组成物Ⅳ的质量份数比(1～15):(0.1～5):(1～50):(1～50)。A composition for controlling blood sugar, characterized in that the composition includes composition I, composition II, composition III and composition IV, wherein the composition I, composition II, composition III, The mass fraction ratio of composition IV is (1～15): (0.1～5): (1～50): (1～50).
  2. 根据权利要求1所述的一种控制血糖的组合物，其特征在于，所述组成物Ⅰ由具有抑制α-淀粉酶作用的成分构成，包括植物多糖、植物多酚、植物蛋白及其衍生物中的一种或者多种。A composition for controlling blood sugar according to claim 1, characterized in that the composition I is composed of ingredients with the effect of inhibiting α-amylase, including plant polysaccharides, plant polyphenols, plant proteins and their derivatives one or more of them.
  3. 根据权利要求1所述的一种控制血糖的组合物，其特征在于，所述组成物I包括白芸豆、黑豆、鹰嘴豆、燕麦、藜麦、高粱、谷子、山药、葛根以及链球菌。A composition for controlling blood sugar according to claim 1, characterized in that the composition I includes white kidney beans, black beans, chickpeas, oats, quinoa, sorghum, millet, yam, kudzu root and streptococci.
  4. 根据权利要求1所述的一种控制血糖的组合物，其特征在于，所述组成物Ⅱ由具有抑制葡糖糖苷酶作用的成分构成，包括白藜芦醇苷、1-脱氧野尻霉素、芹菜素、黄芪素及其衍生物中的一种或者多种。A composition for controlling blood sugar according to claim 1, characterized in that the composition II is composed of components that have the effect of inhibiting glucosidase, including resveratrol glycoside, 1-deoxynojirimycin, One or more of apigenin, astragalus and their derivatives.
  5. 根据权利要求1所述的一种控制血糖的组合物，其特征在于，所述组成物Ⅲ由具有抑制脂肪堆积作用的成分构成，包括环糊精、柑橘纤维、白藜芦醇、肉桂、血橙提取物、马铃薯提取物、绿茶提取物中的一种或者多种。A composition for controlling blood sugar according to claim 1, characterized in that the composition III is composed of ingredients with the effect of inhibiting fat accumulation, including cyclodextrin, citrus fiber, resveratrol, cinnamon, blood sugar, One or more of orange extract, potato extract, and green tea extract.
  6. 根据权利要求1所述的一种控制血糖的组合物，其特征在于，所述组成物Ⅳ由具有益生元作用的成分构成，包括植物乳杆菌胞溶物、低聚木糖、低聚果糖、抗性糊精、菊粉、低聚糖中的一种或者多种。A composition for controlling blood sugar according to claim 1, characterized in that the composition IV is composed of ingredients with prebiotic effects, including Lactobacillus plantarum lysate, xylo-oligosaccharides, fructooligosaccharides, One or more of resistant dextrin, inulin, and oligosaccharides.
  7. 根据权利要求1-6中任一项所述的一种控制血糖的组合物，其特征在于，还包括药品及食品中可接受的药物辅料、填充剂或者食品添加剂，包括环糊精、羧甲基纤维素、羧甲基纤维素钠、氯化钙、海藻酸钠、壳聚糖、海藻酸钙、乳酸钙、阿拉伯木聚糖、微晶纤维素、乳清蛋白、大豆分离蛋白、改性淀粉中的一种或者多种。A composition for controlling blood sugar according to any one of claims 1 to 6, characterized in that it also includes acceptable pharmaceutical excipients, fillers or food additives in medicines and foods, including cyclodextrin, carboxymethyl Cellulose, sodium carboxymethyl cellulose, calcium chloride, sodium alginate, chitosan, calcium alginate, calcium lactate, arabinoxylan, microcrystalline cellulose, whey protein, soy protein isolate, modified One or more types of starch.
  8. 一种制备权利要求1-7中任一项所述的一种控制血糖的组合物的方法，其特征在于，具体步骤如下:A method for preparing a composition for controlling blood sugar according to any one of claims 1-7, characterized in that the specific steps are as follows:
    a)制备颗粒物Ⅰ:将辅料中环糊精与1～6倍的水混合后加入研磨机中研磨均匀，然后加入组成物Ⅱ，继续研磨0.5～6h，成糊状后，低温干燥，粉碎至50～200目，得到颗粒物Ⅰ；a) Preparation of granular material I: Mix the cyclodextrin in the excipients with 1 to 6 times of water, add it to a grinder and grind it evenly, then add the composition II and continue grinding for 0.5 to 6 hours. After it becomes a paste, dry it at low temperature and grind it to 50 ~200 mesh to obtain particles I;
    b)制备颗粒物Ⅱ:将组成物Ⅰ和上述得到的颗粒物Ⅰ溶解于0.1～1％的海藻酸钠溶液中，再和0.1～1％的羧甲基纤维素钠溶液混合均匀，将混合溶液匀速滴加到0.1～0.9％的氯化钙溶液中，4℃静置4～12h进行固化，然后滤出，经洗涤、干燥，得到颗粒物Ⅱ；b) Preparation of granular material II: Dissolve composition I and granular material I obtained above in 0.1-1% sodium alginate solution, then mix evenly with 0.1-1% sodium carboxymethylcellulose solution, and mix the mixed solution at a constant speed Add dropwise to 0.1 to 0.9% calcium chloride solution, let it stand at 4°C for 4 to 12 hours to solidify, then filter out, wash and dry to obtain particulate matter II;
    c)混合造粒:将上述得到的颗粒物Ⅱ与组成物Ⅲ、组成物Ⅳ及辅料混合均匀后，控制粒径 在20～100目进行造粒，即得到控制血糖的组合物颗粒。c) Mixing and granulation: After the granular material II obtained above is evenly mixed with the composition III, the composition IV and the auxiliary materials, the particle size is controlled to be 20 to 100 mesh for granulation, thereby obtaining composition granules for controlling blood sugar.
  9. 一种控制血糖的组合物在降低食物GI值上的应用，其特征在于，所述的组合物为权利要求1-7任一项所述的控制血糖的组合物或者根据权利要求8所述的制备方法制得的控制血糖组合物。The application of a blood sugar control composition in reducing the GI value of food, characterized in that the composition is a blood sugar control composition according to any one of claims 1 to 7 or according to claim 8 The blood sugar control composition prepared by the preparation method.
  10. 根据权利要求9所述的一种控制血糖的组合物在降低食物GI值上的应用，其特征在于，通过将所述组合物加入制备食物的原料中或者在食用某食物前后进食所述组合物以降低食物的GI值，其中，当在食用某食物前后进食所述组合物以降低食物GI值时，所述组合物的进食量为所摄入食物的质量的1～20％；当通过将所述组合物加入制备食物的原料中以降低食物GI值时，所述组合物的加入量为食物质量的0.5～20％。The application of a blood sugar control composition in reducing the GI value of food according to claim 9, characterized in that by adding the composition to the raw materials for preparing food or eating the composition before and after eating a certain food To reduce the GI value of food, wherein when the composition is eaten before and after eating a certain food to reduce the GI value of the food, the amount of the composition consumed is 1 to 20% of the mass of the food taken; when the composition is consumed by When the composition is added to the raw materials for food preparation to reduce the GI value of the food, the amount of the composition added is 0.5 to 20% of the food quality.
PCT/CN2022/116324 2022-08-23 2022-08-31 Composition for controlling blood glucose, preparation method therefor, and use of same in reducing gi value of foods WO2024040630A1 (en)

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