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A nutritional composition for reducing blood fat and its application

A nutritional composition and a blood lipid-lowering technology are applied in the field of nutritional food to achieve the effects of increasing content and reducing enterohepatic circulation

Active Publication Date: 2020-05-19
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research and development of the blood lipid-lowering effect of bioactive peptides at home and abroad are mainly focused on legume protein peptides and glycoprotein peptides, and there are few reports on the preparation of blood lipid-lowering peptides from marine fish protein at home and abroad.

Method used

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  • A nutritional composition for reducing blood fat and its application
  • A nutritional composition for reducing blood fat and its application
  • A nutritional composition for reducing blood fat and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A nutritional food with auxiliary blood lipid-lowering effect described in this embodiment includes the following components in parts by weight:

[0046] 350 parts of cooked grain flour (the ratio of cooked oat flour to cooked corn flour is 5:2),

[0047] Maltodextrin 200 parts,

[0048] 150 parts skimmed milk powder,

[0049] 165 servings of fruit and vegetable powder,

[0050] 100 servings of Oval Pomfret Lowering Blood Lipid Peptide Powder,

[0051] 35 parts of sodium carboxymethyl cellulose.

[0052] The preparation method of the nutritious food with auxiliary blood lipid-lowering effect comprises the following steps:

[0053] S1. Preparation of lipid-lowering peptides from pompano pomfret: Take the meat from pomfret pomfret, add 1 times the amount of deionized water to mix and grind, add 4000 U / g trypsin to hydrolyze for 3 hours, inactivate the enzyme at 95 degrees Celsius, and cool to 5 Centrifuge (separation factor F r ≥ 800) to remove grease and impuritie...

Embodiment 2

[0060] Cooked grain flour (the ratio of cooked oat flour to cooked corn flour is 5:2) is increased to 500 parts, maltodextrin is reduced to 50 parts, skimmed milk powder is reduced to 50 parts, pomfret pomfret hypolipidemic peptide is increased to 200 parts, others The number of components is the same as in Example 1.

Embodiment 3

[0062] Cooked grain powder (the ratio of cooked oat flour to cooked corn flour is 5:2) is 100 parts, maltodextrin is increased to 500 parts, skimmed milk powder is reduced to 50 parts, pomfret pomfret hypolipidemic peptide is increased to 200 parts, other ingredients The number of components is the same as in Example 1.

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Abstract

The present invention belongs to the field of food production and specifically discloses a nutritional composition for lowering blood lipids. The nutritional composition comprises the following components in percentages by mass: 40-60% of cured cereal flour and maltodextrin, 15-35% of trachinotus ovatus peptide powder and defatted milk powder, 10-20% of fruit and vegetable powder, and 2-5% of sodium carboxymethylcellulose. Trachinotus ovatus is subjected to enzymatic hydrolysis, the zymolytic trachinotus ovatus is centrifuged, the centrifuged trachinotus ovatus is ultra-filtered, and the ultra-filtered trachinotus ovatus is dried to obtain the trachinotus ovatus peptide powder. The provided cured cereal flour and fruit and vegetable powder are rich in dietary fibers, the added sodium carboxymethylcellulose can further enhance the colloidal system of dietary fibers in the intestinal tract and is compounded with the trachinotus ovatus peptide powder, so that the nutritional composition can obviously reduce the hepatoenteral circulation of bile acids, increase the discharge of the bile acids with faeces, and achieve the purpose of lowering blood lipids. The nutritional composition can be used as health-care food, special medical use recipe food and common food, and is suitable for the use of high blood lipid and sub-health populations who are busy in work and tense in life paces.

Description

technical field [0001] The invention belongs to the technical field of nutritious food, and more specifically relates to a nutritional composition for reducing blood fat and its application. Background technique [0002] Hyperlipidemia is a common cardiovascular disease caused by disorders of blood lipid metabolism. Its main symptoms include increased serum total cholesterol (TC), total triacylglycerol (TG), and low-density lipoprotein cholesterol (LDL-c). , and a drop in high-density lipoprotein cholesterol (HDL-c). The occurrence of hyperlipidemia is not only related to genetic factors, but also closely related to personal life and rest, especially improper eating habits. Excessive blood lipid content will further lead to thick blood and induce various cardiovascular diseases. Hypertension and diabetes are also complications of hyperlipidemia, which will cause great harm to human health. Dysregulated blood lipids are regarded as the basis of primary and secondary prevent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/00A23L33/18A23L33/00A61K38/02A61P3/06A61K36/899
CPCA23V2002/00A61K36/00A61K36/899A61K38/02A23V2200/3262A23V2250/5114A23V2250/51082A23V2250/55A23V2300/10A61K2300/00
Inventor 潘剑宇孙恢礼陈华蔡冰娜万鹏陈得科朱晓连
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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