CN100496263C - Sour milk with function of lowering blood sugar - Google Patents

Abstract

The invention relates to a hypoglycemic yoghurt used for preventing diabetes and having a good auxiliary therapeutic effect on diabetic patients. It includes raw milk, yogurt starter and additives. The additives are vitamin B ₁ , vitamin B ₂ , nicotinamide, calcium pantothenate, trivalent chromium, fructooligosaccharides, soluble dietary fiber, and xylitol. The invention provides a variety of nutrition for diabetics, has the effects of protecting islet function, improving glucose metabolism, lowering blood sugar and blood lipids, and delaying and preventing the occurrence and development of complications. Aiming at the characteristics of diabetes metabolism, it provides special food for diabetics dairy products, It has a good auxiliary therapeutic effect on diabetic patients. Normal people can prevent diabetes by taking the yogurt.

Description

Hypoglycemic Yogurt

technical field

The invention relates to a dairy product, in particular to a hypoglycemic yoghurt which is used for preventing diabetes and has a good auxiliary therapeutic effect on diabetic patients.

Background technique

Diabetes is the third major disease that endangers human beings. Diabetes will not heal for life, and its complications are extensive and serious. It is an endocrine and metabolic disease that seriously affects human health worldwide. Efforts to explore and actively find ideal methods for treating and controlling diabetes have It has become an important issue to be solved urgently in the medical field. At present, the research and development of functional foods for diabetic patients at home and abroad mainly focus on the following aspects: 1. The research and development of functional foods with dietary fiber as the main component; Certain active chemical ingredients with hypoglycemic effects help to regulate the nutritional ingredients of diabetic patients’ substance metabolism; 3. Sugar-free or low-sugar special foods suitable for diabetics, as well as foods made from certain special foods, such as buckwheat, Food made from oatmeal. Since the special foods for diabetic patients currently on the market are relatively single in efficacy, such as the special food for diabetic patients developed from dairy products, there are only sugar-free milk, sugar-free milk powder, chromium-fortified milk powder and sucrose-free or low-sucrose yogurt on the market. It cannot meet the diverse needs of diabetic patients for adjuvant treatment.

Contents of the invention

The purpose of the present invention is to provide a kind of hypoglycemic yogurt, which can provide a variety of nutrients for diabetics, protect islet function, improve glucose metabolism, reduce blood sugar and blood lipids, and delay and prevent the occurrence and development of complications, aiming at the characteristics of diabetes metabolism , providing special food for diabetics with milk products, which has a good auxiliary therapeutic effect on diabetics. Normal people can prevent diabetes by taking the yogurt.

Realize the technical scheme of the present invention is:

Raw milk, yogurt starter and additives are expressed in weight percentages as follows:

Raw milk 83.0-87.5%; yogurt starter 2.0-5.0%; vitamin B ₁ 0.010-0.020%; vitamin B ₂ 0.010-0.020%; nicotinamide 0.020-0.050%; calcium pantothenate 0.010-0.020%; Or the chromium content in the organic chromium compound is 0.0000250-0.00001%, the fructooligosaccharide is 2.0-4.0%, the soluble dietary fiber is 2.0-4.0%, and the xylitol is 3.5-6.0%.

The best solution of the present invention is:

Raw milk 86.9936805%; yogurt starter 4%, vitamin B ₁ 0.00125%; vitamin B ₂ 0.00125%; nicotinamide 0.0025%; calcium pantothenate 0.00125%; Polyfructose 2.5%; Soluble dietary fiber 2.5%; Xylitol 4.0%.

The inorganic trivalent chromium compound and organic chromium compound added in the formula are any one of the following:

Inorganic trivalent chromium compounds, including dichromium trioxide, chromium trichloride or other trivalent chromium compounds; organic chromium compounds, including chromium picolinate or chromium nicotinate produced by bioengineering technology, etc. Or chromium-enriched yeast produced by animal or plant transformation or amino acid chromium produced by animal or plant transformation.

The raw material milk of the present invention adopts cow's milk or goat's milk or liquid milk reduced with milk powder.

Vitamin B ₁ , vitamin B ₂ , nicotinamide, calcium pantothenate, Cr ₂ O ₃ , and fructooligosaccharides all use the same name product produced by Beijing Tiantian Vita Health Food Co., Ltd.

Soluble dietary fiber and xylitol are products of the same name produced by Shenyuan Food Co., Ltd.

The yogurt starter uses lactic acid bacteria produced by Xiqiang Xiangshan Dairy Company in Huaibei City, Anhui Province (the strain is a 1:1 mixed freeze-dried strain of Streptococcus thermophilus and Lactobacillus bulgaricus). After the cultivation, the yogurt starter (according to the product manual to activate the culture strain) is obtained.

The effect of the present invention can also be achieved by using the yogurt starter obtained from other lactic acid bacteria species to prepare the hypoglycemic yogurt of the present invention.

The beneficial effects of the present invention are:

1. The reasons why this hypoglycemic yogurt is suitable for diabetics are as follows

(1) Trivalent chromium is added to hypoglycemic yogurt, and the main component chromium rich in "glucose tolerance factor (GTF)" can help insulin maintain normal glucose metabolism;

(2) Vitamin B ₁ , vitamin B ₂ , vitamin PP (nicotinamide), and calcium pantothenate added to hypoglycemic yogurt are several important coenzyme components of the pyruvate dehydrogenase complex that play an important role in glucose catabolism;

(3) Adding soluble dietary fiber to hypoglycemic yogurt can delay the absorption of glucose in the intestine;

(4) Adding fructooligosaccharides, which are difficult to be digested and absorbed by the body, to hypoglycemic yogurt can promote the proliferation of intestinal bifidobacteria and reduce serum cholesterol and triglycerides;

(5) The fructo-oligosaccharides added to the hypoglycemic yogurt, together with an appropriate proportion of xylitol, completely replace the sucrose and maintain the good inherent flavor of the yogurt.

The composition of the hypoglycemic yoghurt contains a variety of nutritional and functional ingredients that have comprehensive effects on multiple links of glucose metabolism in the body, such as glucose absorption, glucose oxidative decomposition, and protection of islet cell structure and function. The yoghurt, as a special food for lowering blood sugar of dairy products, is the first in China and outside the country. It enriches the food for diabetic patients in the form of yoghurt that people like to drink and is easy to accept, and also provides another way of auxiliary treatment for diabetes.

2. The crowd application and animal experiment results of this hypoglycemic yogurt are as follows:

1 Observation results of crowd application effect:

Select 23 patients with type II diabetes, including 13 males and 10 females, aged 46-68 years, with an average age of 54 years, and a diabetes history of 2.5-23 years, with an average of 9.7 years. All the observation objects took 200 ml of the hypoglycemic yogurt every day for 3 months. During the period of taking the hypoglycemic yogurt, the dietary structure, food intake and the type and dosage of hypoglycemic drugs remained unchanged. Relevant indicators were measured before eating the hypoglycemic yogurt, 1 month, 2 months, and 3 months after eating. The measurement results are shown in Table 1.

Table 1 Measurement results of fasting blood glucose, 2-hour postprandial blood glucose, and glycosylated hemoglobin

In the table: ^* indicates that there is a significant difference (P<0.05) compared with before the experiment.

The results of urine sugar measurement showed that before the experiment, 1 person, ++1 person, and +3 people had urine sugar levels of +++. After 3 months of the experiment, 1 person had urine sugar levels of +++, and no +++ and ++ positive cases were found.

Experimental results show that taking the hypoglycemic yogurt has a significant effect on reducing fasting blood sugar, 2-hour postprandial blood sugar, glycosylated hemoglobin and urine sugar.

2. Animal test results

(1) Grouping and feeding of experimental animals

150 adult wister rats, weighing 189.37±2.14g, were randomly divided into 5 groups, namely normal control group, experimental control group, experimental group I, experimental group II, and experimental group III, with 30 rats in each group. On the basis of free access to the conventional rat feed, all animals were given 2ml of different gavage solutions by gavage according to the experimental requirements, and gavaged once every other day. The nutritional composition formula of the gavage solution is shown in Table 2.

Animals in each of the above groups were fed with their respective gavage solutions on the basis of conventional rat feed for 15 days, and then injected alloxan solution into the tail vein (normal saline was injected into the normal control group) to establish a diabetic model and continued to feed.

Table 2 Gastric solution and formula for each group of animals

(2) Main observation indicators and results of animal experiments

①After the tested animals fasted for 4 hours, measure their fasting blood glucose. The results are shown in Table 3.

Table 3 Determination of fasting blood glucose (mmol/L)

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^★ Indicates that there is a significant difference compared with the experimental group I (P<0.05);

^· Indicates that there is a significant difference compared with the experimental group II (P<0.05).

②Glucose tolerance test results

Glucose tolerance test was done on the 6th day, 32nd day and 92nd day after the rat diabetic model was established respectively.

Method: After fasting for 14 hours and measuring its fasting blood glucose (0 hour), the tested animals were given 30% glucose solution by gavage at 2 g/kg body weight, and their blood glucose was measured at 0.5 hour, 1.0 hour, 1.5 hour, and 2.0 hour. The results are shown in the table 4.

Table 4 Glucose tolerance test results (mmol/L, n=10)

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^** indicates that there is a very significant difference compared with the normal control group (P<0.01);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01);

^★★ indicates that there is a very significant difference compared with the experimental group I (P<0.01);

^Indicates that there is a significant difference compared with the experimental group II (P<0.05);

^·· indicates that there is a very significant difference compared with the experimental group II (P<0.01).

After the injection of alloxan to establish the diabetes model, the results of fasting blood glucose measurement on the 5th day and the 30th day and the glucose tolerance test results on the 6th day and the 32nd day all showed that the hypoglycemic yogurt effect of No. I formula was significantly better than that of No. II formula. Therefore, formula No. I was determined as the best formula, and the normal control group, experimental control group, experimental group I, and experimental group II were fed for 2 months according to the experimental requirements, and the animals in the experimental group III were stopped from feeding.

③ Results of determination of glycosylated hemoglobin (Table 5)

The tested animals were injected with alloxan into the tail vein to establish the diabetes model, and then fed in groups until the 98th day. The laparotomy was performed under anesthesia, the blood was collected from the abdominal aorta, and the animals were sacrificed, and tissue samples such as pancreas, heart, liver, kidney, and aorta were collected. Relevant pathological examinations were carried out, and blood-related indicators such as glycosylated Hb were measured with arterial blood.

Table 5 Glycated Hb determination results (%)

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01).

4. When the experiment finishes, test animal serum insulin, glucagon, C-peptide measurement results (Table 67)

Table 6 Determination results of serum insulin, glucagon and C-peptide

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^** indicates that there is a very significant difference compared with the normal control group (P<0.01);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01).

⑤ When the experiment finishes, the test animal serum superoxide dismutase (SOD), malondialdehyde (MDA) measurement results (Table 7)

Table 7 Determination results of serum SOD and MDA

In the table: ^** indicates that there is a very significant difference compared with the normal control group (P<0.01);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01).

6. experiment finishes to test animal blood lipid measurement result (table 8)

Table 8 Blood lipid measurement results

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01).

⑦The results of the test animal serum creatinine and blood urea nitrogen were measured at the end of the experiment (Table 9)

Table 9 Determination results of serum creatinine and blood urea nitrogen

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^** Indicates that there is a very significant difference compared with the normal control group (P<0.01);

^▲ Indicates that there is a significant difference compared with the experimental control group (P<0.05);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01);

^★ indicates that there is a significant difference compared with the experimental group I (P<0.05).

8. Rat Body Weight Measurement Results (Table 10)

Table 10 Body weight measurement results of rats (g)

In the table: ^* indicates that there is a significant difference compared with the normal control group (P<0.05);

^** indicates that there is a very significant difference compared with the normal control group (P<0.01);

^▲▲ indicates that there is a very significant difference compared with the experimental control group (P<0.01).

⑨The results of HE staining of pancreatic tissue sections, pancreatic in situ cell apoptosis, pancreatic insulin immunohistochemical assay and glucagon immunohistochemical assay: the pathological pictures show that taking hypoglycemic compound nutritional yogurt has a significant effect on diabetes mellitus in experimental group I and experimental group II. The islet tissue structure of rats has a good protective effect, and the experimental group II has a better effect.

⑩Effect of hypoglycemic compound nutritional yogurt on animal mortality and infection.

Impact on mortality: After the test animals were injected with alloxan through the tail vein, 4 rats in the experimental control group and the experimental group I each died within 6 days, and the mortality rate was 0.13%, and only 1 rat died in the experimental group II. 0.03%. The death rate of the experimental control group and the experimental group I was 4.44 times that of the experimental group II, and no animal died in the normal control group.

Influence on infection: During the whole feeding process after the animals were injected with alloxan, 8 animals in the experimental control group were infected (26.7%), 4 animals in the experimental group I (13.3%), and only 2 animals in the experimental group II (6.67%) , while the animals in the normal control group had no infection, and 1 rat in the experimental control group had obvious hemiplegia. The above results show that the hypoglycemic yogurt has a good effect on preventing diabetic complications in rats.

in conclusion:

The hypoglycemic yogurt has been observed through the application of the crowd, especially in the animal experiments on the glucose metabolism, lipid metabolism, islet structure and function, kidney function, antioxidant function and other biochemical, pathological, and immunohistochemical indicators of the tested animals. In-depth research has proved that the hypoglycemic yogurt has multiple beneficial effects on improving glucose metabolism in diabetic patients and animals.

Because the animals in the experimental group II had taken hypoglycemic yogurt before injecting alloxan to establish the diabetes model, the results of multiple research indicators in the animal experiments showed that the experimental group II had a more obvious effect than the experimental group I, indicating that the hypoglycemic yogurt has a greater effect on the prevention of diabetes. It has a good effect on reducing diabetic complications, therefore, the hypoglycemic yoghurt can be used to prevent diabetes, and especially has a good auxiliary therapeutic effect on diabetic patients.

The hypoglycemic yoghurt has the flavor characteristics of ordinary yoghurt, and is well reflected in the application of the crowd.

Detailed ways

The content of each component of the hypoglycemic yogurt of Examples 1-4 is shown in Table 11.

Table 11 Contents of each component of hypoglycemic yogurt

Example milk (g) Vitamin B₁ (g) Vitamin B₁ (g) Niacinamide (g) Calcium pantothenate (g) Trivalent chromium (g) FOS (g) Soluble dietary fiber (g) Xylitol (g) Lactic acid bacteria yogurt starter (g) 1 874.94975 0.010 0.010 0.020 0.010 0.000250 40 20 35 30 2 869.936805 0.0125 0.0125 0.025 0.0125 0.000695 25 25 40 40 3 849.919665 0.0165 0.0165 0.030 0.0165 0.000835 20 35 50 45 4 829.899 0.020 0.020 0.040 0.020 0.001000 20 40 60 50

Trivalent chromium is Cr ₂ O ₃ , it can also be chromium trichloride or other trivalent chromium compounds or chromium picolinate produced by bioengineering technology or chromium nicotinate produced by The amount of chromium-rich yeast produced by transformation or amino acid chromium produced by transformation of animals and plants should ensure that the content of chromium element is the dosage described in the above scheme, so as to achieve the effect described in the present invention.

Get the raw materials for preparing hypoglycemic yogurt according to the formula in Table 11, and configure according to the following methods:

Take milk (or use the special milk powder for yogurt production and add water at a ratio of 1:7 to reconstitute liquid milk), filter, sterilize at 80°C-100°C for 5-15 minutes, add the nutrients described in Table 11, and then sterilize for 2-5 minutes Cool the above sterilized ingredient milk to 38°C-45°C, add lactic acid bacteria starter, stir well, fill, ferment to curd at 35°C-42°C and refrigerate to a suitable temperature to obtain the hypoglycemic agent of the present invention. yogurt.

The daily consumption of diabetics is 150-250 ml, which has a good auxiliary therapeutic effect.

Claims (5)

1. A raw material for preparing hypoglycemic yoghurt, characterized in that it comprises raw milk, lactic acid bacteria and additives, expressed in percent by weight, each composition is as follows: Raw milk 87.494975～82.9899%; Yogurt starter 2.0～5.0%; Vitamin B ₁ 0.0010～0.0020%; Vitamin B ₂ 0.0010～0.0020%; Niacinamide 0.0020～0.0050%; Calcium pantothenate 0.0010～0.0020%; Inorganic trivalent compound Or organic chromium compound 0.000250～0.001000%; Chromium content in Fructo-oligosaccharides 2.0～4.0% Soluble dietary fiber 2.0～4.0% Xylitol 3.5～6.0%. 2. the preparation raw material of hypoglycemic yoghurt according to claim 1 is characterized in that described raw material milk, lactic acid bacterial classification and additive, represent by weight percentage, and each constituent is as follows: Raw milk 86.9936805%; Yogurt starter 4%; Vitamin _B1 0.00125%; Vitamin _B2 0.00125%; Niacinamide 0.0025%; Calcium pantothenate 0.00125%; Inorganic trivalent compound Or organic chromium compound 0.000695%; Chromium content in Fructo-oligosaccharides 2.5% Soluble dietary fiber 2.5% Xylitol 4%. 3. The raw material for preparing hypoglycemic yoghurt according to claim 1 or 2, characterized in that: the raw material milk is cow's milk or goat's milk or milk powder is reduced to liquid milk. The raw material for preparing hypoglycemic yoghurt according to claim 1 or 2, characterized in that: the inorganic trivalent chromium compound is dichromium trioxide or chromium trichloride. 5. The raw material for the preparation of hypoglycemic yogurt according to claim 1, characterized in that: the organic chromium compound is chromium picolinate produced by bioengineering technology or chromium nicotinate produced by bioengineering technology or chromium nicotinate produced by bioengineering technology Chromium-rich yeast produced by plant transformation or amino acid chromium produced by animal and plant transformation.