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Pasty enteral nutritional preparation containing egg-white-source oligopeptide nanometer particles and preparation method

A technology for enteral nutrition preparations and source-clearing oligopeptides is applied in the field of food nutrition preparations, which can solve the problems of less product types, and achieve the effects of safety and reliability, high cost performance and simple preparation process.

Inactive Publication Date: 2018-11-16
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, based on the analysis of current enteral nutrition preparations at home and abroad, it is not difficult to see that paste type enteral nutrition preparations in the market are still in a relatively blank state, and there are very few types of products, which urgently need to be developed

Method used

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  • Pasty enteral nutritional preparation containing egg-white-source oligopeptide nanometer particles and preparation method
  • Pasty enteral nutritional preparation containing egg-white-source oligopeptide nanometer particles and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1. Preparation of egg white-derived oligopeptide nanoparticles: Weigh 50 mg of 150 KDa chitosan and dissolve it in 100 mL of 0.1% acetic acid solution under ultrasonic-assisted conditions; accurately weigh 50 mg of egg white-derived oligopeptide and add it to the pre-prepared In the chitosan solution, after slow stirring, under the condition of ultrasonic power 240w, time interval 3s, ultrasonic 10min, then move the above solution to the stirrer and stir for 15min, while stirring, slowly add 20.8mL of 0.8 mg / mL sodium tripolyphosphate solution to finally obtain a solution containing egg white-derived oligopeptide-chitosan nanoparticles, the measured embedding rate was 71.16%, the particle size was 142.7nm, and the Zeta potential was 37.8mv.

[0032] Step 2. Rotate the egg white source oligopeptide-chitosan nanoparticle solution prepared in step 1 for 45 minutes at 40° C., and distribute the concentrated solution to a cell culture dish with a diameter of 10 cm in 10 ml...

Embodiment 2

[0039] Step 1. Preparation of egg white-derived oligopeptide nanoparticles: Weigh 50 mg of 150 KDa chitosan and dissolve it in 100 mL of 0.1% acetic acid solution under ultrasonic-assisted conditions; accurately weigh 50 mg of egg white-derived oligopeptide and add it to the pre-prepared In the chitosan solution, after slow stirring, under the condition of ultrasonic power of 240w and time interval of 3s, ultrasonic for 15min, then move the above solution to the stirrer and stir for 15min, while stirring, slowly add 20.8mL with a mass concentration of 0.8 mg / mL sodium tripolyphosphate solution to finally obtain egg white-derived oligopeptide nanoparticle solution, the measured embedding rate was 71.45%, the particle size was 166.1nm, and the Zeta potential was 39.1mv.

[0040] Step 2. Rotate the egg white-derived oligopeptide nanoparticle solution prepared in step 1 at 45°C for 60 minutes, distribute the concentrated solution at 10ml / dish into cell culture dishes with a diamete...

Embodiment 3

[0047] Step 1. Preparation of egg white-derived oligopeptide nanoparticles: Weigh 50 mg of 150 KDa chitosan and dissolve it in 100 mL of 0.1% acetic acid solution under ultrasonic-assisted conditions; accurately weigh 50 mg of egg white-derived oligopeptide and add it to the pre-prepared In the chitosan solution, after slow stirring, under the conditions of ultrasonic power 300w, time interval 3s, ultrasonic 15min, then move the above solution to the stirrer and stir for 20min, while stirring, slowly add 20.8mL of 0.8 mg / mL sodium tripolyphosphate solution to finally obtain egg white-derived oligopeptide nanoparticle solution, the measured embedding rate was 71.44%, the particle size was 139.5nm, and the Zeta potential was 39.6mv.

[0048] Step 2. Rotate the egg white-derived oligopeptide nanoparticle solution prepared in step 1 at 45°C for 75 minutes, distribute the concentrated solution at 15ml / dish into cell culture dishes with a diameter of 10cm, and store at -80°C Store u...

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Abstract

The invention relates to a pasty enteral nutritional preparation containing egg-white-source oligopeptide nanometer particles and a preparation method, and belongs to the field of food nutrient preparations. The enteral nutritional preparation comprises the following components in percentage by mass: 12-20% of egg-white-source oligopeptide nanometer particles, 20-30% of soybean protein, 40-60% ofmaltodextrin, 12-20% of medium chain triglyceride, 2-3% of corn germ oil, 10-15% of fruit and vegetable powder, 2-3% of prebiotics, 1-3% of arginine and 0.2-2% of complex vitamins. According to the preparation method, the chitosan is mainly used for entrapping egg-white-source oligopeptide to form nanometer particles, then the nanometer particles are mixed with water-soluble components and liposoluble components for many times, and uniform stirring is performed, so that the pasty enteral nutritional preparation is prepared. The enteral nutritional preparation is comprehensive in nutrients, particularly contains medium-chain fatty acids, arginine, various prebiotics and the like; the pasty enteral nutritional preparation has obvious shear thinning effects, and is suitable for postoperativeeating of patients suffering from gastrointestinal tract diseases. According to the pasty enteral nutritional preparation, the digestive absorption burden of stomachs and intestines can be reduced, the postoperative oxidative stress of patients can be notably relieved, the immunity can be improved, and the postoperative restoration of patients can be accelerated.

Description

technical field [0001] The invention belongs to the technical field of food nutrition preparations, and in particular relates to a paste enteral nutrition preparation containing egg white-derived oligopeptide nanoparticles and a preparation method thereof. Background technique [0002] At present, the stimulation of various surgeries, trauma, diseases and exogenous chemical substances will induce the corresponding oxidative stress state in the human body, and lead to the corresponding inflammatory response in severe cases. Moreover, in our country, patients usually have a period of fasting during the perioperative period according to the usual practice, which makes the body in a catabolic state for a long time, insufficient supply of nutrients, and reduces the patient's own immunity, which is not conducive to the recovery of the patient. In order to meet the postoperative nutritional needs of patients, two nutritional support methods, parenteral nutrition and enteral nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/32
Inventor 刘静波杨萌杜志阳马思彤张婷刘博群
Owner JILIN UNIV
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