CN118077891A - Composition containing lipase inhibitor and preparation method and application thereof - Google Patents
Composition containing lipase inhibitor and preparation method and application thereof Download PDFInfo
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- CN118077891A CN118077891A CN202410190427.6A CN202410190427A CN118077891A CN 118077891 A CN118077891 A CN 118077891A CN 202410190427 A CN202410190427 A CN 202410190427A CN 118077891 A CN118077891 A CN 118077891A
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- composition
- acid
- cyclodextrin
- starch
- beta
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- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 229940086609 Lipase inhibitor Drugs 0.000 title claims abstract description 26
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- 235000019698 starch Nutrition 0.000 claims abstract description 51
- 239000008107 starch Substances 0.000 claims abstract description 51
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- 239000000284 extract Substances 0.000 claims abstract description 20
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- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 13
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a composition containing a lipase inhibitor, a preparation method and application thereof. The composition comprises a component I, a component II and a component III. Wherein the component I is orange peel or bark extract, the component II is cereal extract, and the component III is oligosaccharide mixture enriched after starch is subjected to enzymatic hydrolysis or microbial fermentation or derivative modified by taking the oligosaccharide mixture as a substrate. The ratio of the three compositions I, II and III is (0.1-1): (0.1-30): (1-30). The composition has obvious lipase inhibiting activity and potential application in the aspects of auxiliary treatment of obesity and metabolic syndrome.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composition containing a lipase inhibitor, and a preparation method and application thereof.
Background
Obesity is a chronic metabolic disease, which is the result of excessive energy intake by the human body being converted into lipid in vivo, and the excessive lipid is further accumulated in vivo, and can have adverse effects on endocrine system, cardiovascular system, digestive system, psychological behavior, etc. The causes of obesity are mainly two, and the external causes are mainly overeating and hypoactivity. When the human body consumes more calories than calories consumed, the excess calories are stored in the body in the form of fat in an amount exceeding normal physiological needs and evolve to obesity when reaching a certain value. The internal cause is obesity due to disorder of fat metabolism in the body.
Obesity affects not only the appearance but also general health. Studies have shown that obesity is the basis of the onset of many metabolic diseases, such as diabetes, hypertension, and fatty liver, etc., and that obesity is one of the leading causes. In particular fatty liver, is the most common complication in obese patients. Obesity, on the other hand, also has a negative impact on the mental health of individuals. These psychological problems may further exacerbate the adverse mood and self-negation of obese patients, forming a vicious circle.
For the treatment of such metabolic diseases, means for reducing caloric intake and increasing caloric expenditure may be used. Such as to emphasize behavioural, dietary, exercise-based comprehensive treatments, optionally supplemented with medications or surgical treatments. Conventional exercise and diet modes require high self-discipline and mental power, and modern people have fast-paced life patterns, so that few people can adhere to the exercise and diet modes. Many people have turned to a quick way of looking for western medicines such as orlistat. Orlistat is a weight-losing drug approved by China, and can inhibit digestion and absorption of fat in vivo, thereby achieving the purpose of losing weight. Particularly has good curative effect on abdominal fat, but can cause side effects such as gastrointestinal tract reaction, anaphylactic reaction, liver injury, endocrine disturbance, respiratory tract infection and the like.
Therefore, it is currently urgently needed to develop a product for the adjuvant treatment of obesity and metabolic syndrome without side effects to the human body and without changing diet and lifestyle. The inventors have surprisingly found that specific cereal fermented extracts and citrus extracts, by specific ratios, can modulate fat metabolism in vivo, while further through the specific preparation method of the invention, the bioavailability of the composition in vivo can be significantly improved, thereby efficiently achieving the object of the invention.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide a composition containing a lipase inhibitor, which is natural in source, green and healthy and has a remarkable inhibition effect on lipase. Can effectively inhibit the digestion and absorption of fat by intestinal tracts, thereby achieving the purpose of losing weight, and simultaneously avoiding side effects such as intestinal stimulation and the like.
The aim and the technical problems of the invention are realized by adopting the following technical proposal.
In a first aspect, the invention provides a composition containing a lipase inhibitor, which comprises a composition I, a composition II and a composition III, wherein the mass ratio of the composition I to the composition II to the composition III is (0.1-1): 0.1-20): 1-30.
In some preferred embodiments of the invention, the composition i is selected from the group consisting of extracts of one or more of the following: berries, stone fruits, kernel fruits, citrus fruits, fruit recovery and fruit aggregation.
In some preferred embodiments of the invention, the citrus fruit is selected from one or more of the group consisting of: kumquat, poncirus, sweet orange, grapefruit, kumquat, lemon, lime, mandarin orange, lime, fingered citron, and citron.
In some preferred embodiments of the invention, the composition i is selected from one or more of the group consisting of: polysaccharide, fruit acid, pectin, flavone, volatile oil, alkaloid, mineral, protein, and polypeptide.
In some preferred embodiments of the invention, the composition i is a composition or derivative selected from one or more of the group consisting of: rutin, naringin, rhoifolin, hesperidin, naringenin, neohesperidin, hesperidin, naringin, dihydroquercetin, eupatorin, farnesin, 8-hydroxy apigenin, luteolin, kacorel, pentahydroxy flavone, apigenin, geraniol, hesperetin, jin Chaisu, catechol, rutin, monocoumarin, furocoumarin, alpha-limonene, beta-myrcene, gamma-terpinene, alpha-pinene, citrus flavins, petroselinide, quercetin, tangerines.
In some preferred embodiments of the invention, the composition II is selected from one or more cereal extracts from the group consisting of: oat, highland barley, hulless oat, barley, buckwheat, wheat, sorghum, millet and millet.
In some preferred embodiments of the invention, the composition ii is selected from one or more of the group consisting of: oat alkaloid, polyphenol, p-hydroxybenzoic acid, 2, 4-dihydroxybenzoic acid, salicylic acid, syringic acid, vanillic acid, gallic acid C, protocatechuic acid, syringaldehyde, vanillin, 4-hydroxyphenylacetic acid, p-coumaric acid, O-coumaric acid, cinnamic acid, ferulic acid, caffeic acid, sinapic acid, caffeic acid derivatives, ferulic acid derivatives, benzoic acid-O-sulfate, syringaldehyde-O-sulfate, syringic acid-O-sulfate, vanillin-O-sulfate, dihydroxybenzoic acid-O-sulfate, caffeic acid-O-sulfate, hydroxyphenylacetic acid-O-sulfate, p-coumaric acid homovanillic acid-O-glucuronic acid, sinapic acid-O-sulfate, feruloyl glycine, benzoic acid-O-glucuronic acid, homovanillic acid-O-glucuronic acid, vanillin-O-glucuronic acid, dihydrofuranoic acid-O-glucuronic acid, 3, 4-dihydroxyoctanoic acid-O-glucuronic acid, 4-hydroxyphenylacetic acid-O-glucuronic acid, ferulic acid-O-glucuronic acid, aldose-O-glucuronide, kaempferol, linarin, rutin, tilianin, myricetin, quercitrin, wheat flavone, oat saponin, and beta-glucan.
In some preferred embodiments of the present invention, the composition III is an oligosaccharide mixture enriched after starch has undergone enzymatic hydrolysis or microbial fermentation, or a derivative obtained by modifying the oligosaccharide mixture as a substrate.
In some preferred embodiments of the invention, the starch is selected from one or more of corn starch, tapioca starch, wheat starch, potato starch, rice starch;
The enzyme is one or more selected from alpha-amylase, beta-amylase, CGT glucosyltransferase and isoamylase;
The microorganism is selected from one or more of bacillus, thermophilic bacillus, circular bacillus, bacillus macerans, alkali-resistant bacillus megaterium and escherichia coli.
In some preferred embodiments of the invention, the composition III is selected from one or more of the group consisting of: xylooligosaccharide, fructooligosaccharide, maltotetraose, maltooligosaccharide, isomaltooligosaccharide, stachyose, raffinose, lactonoose, chitosan oligosaccharide, galactooligosaccharide, alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, hydroxypropyl-beta-cyclodextrin, permethylated beta-cyclodextrin, cinnamaldehyde-beta-cyclodextrin, limonene-beta-cyclodextrin, linalool-beta-cyclodextrin, myrcene-beta-cyclodextrin, octanal-beta-cyclodextrin, decanal-beta-cyclodextrin, butenoic acid-beta-cyclodextrin, poly-holo- [ 6-deoxy-6-cysteine ] -gamma-cyclodextrin, thiolated beta-cyclodextrin, alpha-cyclodextrin valeric acid, alpha-cyclodextrin polyrotaxane holomethylated alpha-cyclodextrin, holomethylated gamma-cyclodextrin, carboxymethyl beta-cyclodextrin, ferulic acid alpha-cyclodextrin, maltosyl alpha-cyclodextrin, 2-phenylethanol alpha-cyclodextrin, hydroxypropyl-gamma-cyclodextrin, dialdehyde gamma-cyclodextrin, ethyl butyrate gamma-cyclodextrin, hexanal-gamma-cyclodextrin, hexanol-gamma-cyclodextrin, high amylopectin, amylose, resistant starch RS1, resistant starch RS2, starch stearate, starch octenyl succinate, acetate starch, sodium carboxymethyl starch, acetylated starch, hydroxypropyl starch, starch acetate, starch phosphate, alkenyl starch ester, acetylated distarch, starch, acetylated distarch phosphate.
In a second aspect, the present invention provides a method of preparing a composition comprising a lipase inhibitor as hereinbefore described, comprising the steps of:
a) Preparation of composition I: taking citrus peel, drying at a low temperature of 40-60 ℃, crushing, sieving with a sieve of 40-200 meshes, adding 0.1-5% pectase for enzymolysis for 0.5-5 hours, using 40-90% ethanol solution, leaching for 0.5-5 hours according to a feed liquid ratio of 1 (1-30) at 20-80 ℃, centrifuging to obtain supernatant, distilling under reduced pressure to remove ethanol, and vacuum drying to obtain a composition I;
b) Preparation of composition II: removing impurities from cereal seeds, crushing, sieving with a sieve of 40-200 meshes, preparing an aqueous solution with water according to the proportion of 1 (1-10), sterilizing, inoculating 0.5% -10% of lactobacillus plantarum WSH048 activated to a logarithmic phase (the viable count is greater than 1X10 9 CFU/mL), uniformly stirring, fermenting at 20-40 ℃ for 12-48 h, centrifugally collecting supernatant after fermentation, and freeze-drying to obtain a composition II;
c) Preparation of composition III: preparing starch into a solution with the concentration of 1-70%, adjusting the pH value of the solution to 4-9.0, adding or not adding amylase/inoculating or not inoculating microorganisms, reacting for 0.5-5h at the temperature of 25-60 ℃, after the reaction is finished, raising the temperature to 50-90 ℃, adjusting the pH value to 2-8.0, adding or not adding amylase, reacting for 2-12 h, and after the reaction is finished, carrying out the conventional steps of enzyme deactivation and filtration to obtain a solution containing a composition III;
d) The preparation method of the composition comprises the following steps: the mass ratio of the composition I to the composition II to the composition III is (0.1-1): (0.1-20): (1-30), the composition I is slowly added into the composition III solution, stirred for 0.5-10 h at 20-60 ℃, and freeze-dried to obtain powder containing the compositions I and III, and then the powder is mixed with the composition II to obtain the composition containing the lipase inhibitor.
In a third aspect the present invention provides a product for use in the adjuvant treatment of obesity and metabolic syndrome comprising a composition as hereinbefore described or as prepared according to the process as hereinbefore described.
In some preferred embodiments of the invention, such products include solid beverages, liquid beverages, dietary supplements.
In a fourth aspect, the present invention provides the use of a composition comprising a lipase inhibitor for the manufacture of a medicament for the adjuvant treatment of obesity and metabolic syndrome, said composition being as hereinbefore described or as prepared according to the process hereinbefore described.
By means of the technical scheme, the invention has at least the following advantages:
1) The invention combines the cereal fermentation extract with the citrus seed coat or the leather bag extract and the starch enzymolysis or fermentation innovatively, can obviously improve the content and the bioavailability of each functional component in the composition through a specific processing method, ensures that the functional effect can be realized with smaller addition, is convenient for the application of the rear end, has more green and natural sources, and is safe and free from side effects.
2) Through specific combination, the composition has remarkable inhibition effect on lipase, and can inhibit digestion and absorption of fat by intestinal tracts more efficiently, thereby achieving the purposes of losing weight and regulating fat metabolism.
3) The ingestion of the composition does not change the diet and living habit of consumers, and the weight-losing effect is easier to obtain.
The foregoing description is only an overview of the present invention, and is intended to provide a more thorough understanding of the present invention, and is to be accorded the full scope of the present invention.
Drawings
FIG. 1 shows the trend of the pancreatic lipase inhibition rate for different compositions;
FIG. 2 shows the effect of different compositions on fat accumulation in high fat diet rats;
FIG. 3 shows the effect of different compositions on organ weight in high fat diet rats;
Figure 4 shows the effect of different compositions on the body weight of obese patients.
Detailed Description
In order to make the technical means, the creation features, the achievement of the purposes and the effects of the present invention easy to understand, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a composition containing a lipase inhibitor, which consists of a cereal fermentation extract, a citrus peel extract and a starch enzymolysis or fermentation product, and is more green and natural in source. The composition has remarkable inhibition effect on lipase, and can inhibit digestion and absorption of fat by intestinal canal more effectively, thereby achieving the purposes of losing weight and regulating fat metabolism. Meanwhile, through a specific processing method, each active ingredient in the composition has better bioavailability, and is safe and free from side effects. Another object of the present invention is to provide the use of said composition for the adjuvant treatment of obesity and metabolic syndrome, solving the problems of regular life, diet and major side effects required for conventional weight loss and metabolic disease treatment products or regimens.
The citrus fruit contains abundant pancreatic lipase inhibitors, and has the characteristics of low toxicity, various structures and the like. Wherein the flavone is the main active ingredient in fruits. Studies have shown that various flavonoids extracted from fruits such as pomegranates, strawberries, grapes, etc. exhibit good inhibition of lipase, and these results indicate that fruit flavonoids are a source of lipase inhibitors. Citrus seed coats, however, are by-products of food processing and have not been well utilized.
The composition I which is one of the compositions of the invention is an extract of one or more of berries, stone fruits, kernel fruits, citrus fruits, compound fruits and polymerized fruits, preferably an extract of citrus fruits.
The citrus fruits according to the present invention may be, for example, kumquat, poncirus trifoliata, orange, grapefruit, kumquat, lemon, lime, bergamot, navel orange, lime, fingered citron, etc., or may be fresh or slurry, dried or processed products of the seed coats, seeds, sacs, pulp, leaves, roots, branches, flowers, etc., of the corresponding raw materials.
The extract can be obtained by extracting with water, solvent or enzyme, or a combination of two or more thereof.
Extracts obtained by combining selected materials with corresponding extraction methods include, but are not limited to, polysaccharides, fruit acids, pectins, flavones, volatile oils, alkaloids, minerals, proteins, polypeptides, such as naringin, rhoifolin, hesperidin, naringenin, neohesperidin, hesperidin, naringin, dihydroquercetin, eupatorin, farnesoid, 8-hydroxy apigenin, luteolin, kacorel, pentahydroxy flavones, apigenin, geraniol, hesperetin, jin Chaisu, catechol, rutin, monocoumarin, furocoumarin, alpha-limonene, beta-myrcene, gamma-terpinene, alpha-pinene, citrus flavine, petroselin, quercetin, and tangerin.
The second component II of the composition of the invention is a cereal extract, and the cereal includes, but is not limited to, oat, highland barley, hulless oat, barley, buckwheat, wheat, sorghum, millet and the like. The present inventors have used lactobacillus plantarum WSH048 to ferment the cereal, and found that the extract thereof has the effects of anti-inflammation, lipid regulation and blood glucose reduction after fermentation treatment, and can be applied to the adjuvant therapy of obesity and metabolic syndrome.
The extract can be obtained by water extraction, solvent extraction, enzyme extraction, ultrasonic extraction, or supercritical extraction, or their combination, as long as extraction of effective active substances can be completed.
Extracts obtained by combining selected materials with corresponding extraction methods include, but are not limited to, avenanthramide, polyphenol, parahydroxybenzoic acid, 2, 4-dihydroxybenzoic acid, salicylic acid, syringic acid, vanillic acid, gallic acid, protocatechuic acid, syringaldehyde, vanillin, 4-hydroxyphenylacetic acid, p-coumaric acid, O-coumaric acid, cinnamic acid, ferulic acid, caffeic acid, sinapic acid, caffeic acid derivatives, ferulic acid derivatives, benzoic acid-O-sulfate, syringaldehyde-O-sulfuric acid, syringic acid-O-sulfuric acid, vanillin-O-sulfate, dihydroxybenzoic acid-O-sulfate, cinnolic acid-O-sulfate, caffeic acid derivatives, and derivatives of ferulic acid caffeic acid-O-sulfate, hydroxyphenylacetic acid-O-sulfate, homovanillic acid-O-glucuronic acid, sinapic acid-O-sulfate, feruloyl glycine, benzoic acid-O-glucuronic acid, homovanillic acid-O-glucuronic acid, vanillin-O-glucuronic acid, dihydrofuroic acid-O-glucuronic acid, 3, 4-dihydroxyoctanoic acid-O-glucuronic acid, 4-hydroxyphenylacetic acid-O-glucuronic acid, ferulic acid-O-glucuronic acid, aldose-O-glucuronide, kaempferol, linarin, rutin, tilianin, myricetin, quercitrin, wheat flavone, oat saponin, beta-glucan, and the like.
The composition III as the third composition of the invention is an oligosaccharide mixture enriched after starch is subjected to enzymatic hydrolysis or microbial fermentation, or a derivative modified by taking the oligosaccharide mixture as a substrate. Starch is a high molecular carbohydrate, a polysaccharide consisting of a single type of sugar unit. The basic constituent unit of starch is alpha-D-glucopyranose, and the covalent polymer formed by removing water molecules from glucose and connecting the glucose together through glycosidic bonds is the starch molecule. After starch hydrolysis or fermentation, the molecules are hydrolyzed to the dextrin and oligosaccharide range, the number of substrate molecules is increased, and the tail end groups are increased. The special spatial structure forms a spiral structure with hydrophobic cavities and hydrophilicity, so that the spiral structure can form inclusion compounds. Inclusion of the encapsulated molecules within the cavity or between helices may prevent loss of the guest molecule during processing and storage or mask undesirable flavors.
The general operation is that after starch is hydrolyzed or fermented by microorganism, the starch needs to be separated and purified to obtain the target compound with single molecule. The compound is then used as a downstream product. The authors have found by chance that the enriched oligosaccharide mixture after hydrolysis or microbial fermentation of starch has the ability to encapsulate specific molecules. Based on the finding, the derivative which takes the oligosaccharide mixture enriched by starch after hydrolysis or microbial fermentation as a substrate after physical or chemical modification has a good wrapping effect. The encapsulation significantly improves the bioavailability of the encapsulated molecule.
The starch source used in the present invention may be any starch including, but not limited to, corn starch, tapioca starch, wheat starch, potato starch, rice starch. Enzymes used to hydrolyze starch include, but are not limited to, alpha-amylase, beta-amylase, CGT glycosyltransferase, isoamylase. Among them, CGT glycosyltransferase is CGT glycosyltransferase CGTase N16, CGTase C100 or CGTase NC mentioned in application No. 202311503221.6 filed by the applicant Nanjing Cheng De, 11/13 of 2023, which is a winning biotechnology Co., ltd. Preferably CGT glycosyltransferase CGTase N16. Microorganisms used in fermentation include, but are not limited to, bacillus, thermophilus, bacillus circulans, bacillus macerans, alkaline resistant bacillus megaterium, and escherichia coli.
An enriched oligosaccharide mixture after enzymatic hydrolysis or microbial fermentation of starch, or derivatives obtained by modifying the oligosaccharide mixture as a substrate include, but are not limited to, xylooligosaccharide, fructooligosaccharide, maltotetraose, maltooligosaccharide, isomaltooligosaccharide, stachyose, raffinose, lactoulose, chitosan oligosaccharide, galactooligosaccharide, alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, hydroxypropyl-beta-cyclodextrin, fully methylated beta-cyclodextrin, cinnamaldehyde-beta-cyclodextrin, limonene-beta-cyclodextrin, linalool-beta-cyclodextrin, myrcene-beta-cyclodextrin, octanal-beta-cyclodextrin, decanal-beta-cyclodextrin, butenoic acid-beta-cyclodextrin poly- [ 6-deoxy-6-cysteine ] -gamma-cyclodextrin, thiolated beta-cyclodextrin, alpha-cyclodextrin valeric acid, alpha-cyclodextrin polyrotaxane, permethylated alpha-cyclodextrin, permethylated gamma-cyclodextrin, carboxymethyl beta-cyclodextrin, ferulic acid-alpha-cyclodextrin, maltosyl-alpha-cyclodextrin, 2-phenethyl alcohol-alpha-cyclodextrin, hydroxypropyl-gamma-cyclodextrin, dialdehyde gamma-cyclodextrin, ethyl butyrate-gamma-cyclodextrin, hexanal-gamma-cyclodextrin, hexanol-gamma-cyclodextrin, highly branched starch, amylose, resistant starch RS1, resistant starch RS2, starch stearate, starch octenyl succinate, acetate starch, sodium carboxymethyl starch, acetylated starch, hydroxypropyl starch, starch acetate, starch phosphate, alkenyl starch ester, acetylated distarch phosphate, and the like.
Lactobacillus plantarum WSH048 mentioned in the examples of the invention has the deposit number: CGMCC No.23159, the strain has been submitted for patent application on the day of 2023, 05 and 02, and the application number is: 202111266897.9.
Example 1:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: drying citrus seed coats at a low temperature of 40 ℃, crushing, sieving with a 80-mesh sieve, adding 0.1% pectase for enzymolysis for 2 hours, then leaching with 60% ethanol solution according to a feed-liquid ratio of 1:20 at 60 ℃ for 5 hours, centrifuging to obtain a supernatant, distilling under reduced pressure to remove ethanol, and drying under vacuum to obtain a composition I; the main component of the composition I is naringin, and the content is 86.73% by reference to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from oat particles, pulverizing, sieving with 60 meshes, mixing with water according to a ratio of 1:10, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring, fermenting at 40deg.C for 48 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 4.05% beta-glucan and 16.3% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing tapioca starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.15% alpha-amylase, reacting for 2 hours at 55 ℃, after the reaction is finished, raising the temperature to 90 ℃, adjusting the pH value to 6.0, adding 0.1% CGT glucosyltransferase CGTase N16, reacting for 6 hours, and after the reaction is finished, obtaining the solution containing the composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is measured to be 50.7% and the content of gamma-cyclodextrin is measured to be 10.2% by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:8, stirring for 5 hours at 50 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 3:1 to obtain the composition containing the lipase inhibitor.
Example 2:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: drying shaddock peel at 40 deg.c, crushing, sieving with 80 mesh sieve, adding 0.15% pectase for enzymolysis for 2 hr, leaching with 70% alcohol solution at 60 deg.c in the ratio of 1 to 25 for 3 hr, centrifuging to obtain supernatant, vacuum distilling to eliminate alcohol and vacuum drying to obtain composition I; the main component of the composition I is naringin, and the content is 96.18% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from oat particles, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:10 to obtain aqueous solution, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring, fermenting at 35deg.C for 36 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 6.05% beta-glucan and 18.6% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing tapioca starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.3% CGT glucosyltransferase CGTase N16, reacting for 6 hours, and after the reaction is finished, obtaining a solution containing a composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is 68.3% and the content of gamma-cyclodextrin is 18.1% measured by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:10, stirring for 6 hours at 50 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 2:1 to obtain the composition containing the lipase inhibitor.
Example 3:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: taking lemon seed coats, drying at a low temperature of 50 ℃, crushing, sieving with a 80-mesh sieve, adding 0.2% pectase for enzymolysis for 1h, using 65% ethanol solution, leaching for 5h at a feed liquid ratio of 1:15 at a temperature of 60 ℃, centrifuging to obtain a supernatant, distilling under reduced pressure to remove ethanol, and vacuum drying to obtain a composition I; the main component of the composition I is naringin, and the content is 78.58% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from semen Avenae Nudae granule, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:10 to obtain aqueous solution, sterilizing, inoculating 4.5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count greater than 1×10 9 CFU/mL), stirring, fermenting at 35deg.C for 24 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is measured to be 4.45 percent of beta-glucan and 13.9 percent of total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing rice starch into 40% solution, adjusting the pH value of the solution to 7.0, adding 0.2% CGT glucosyltransferase CGTase N16, reacting for 4 hours, and after the reaction is finished, performing conventional steps such as enzyme deactivation, filtering and the like to obtain a solution containing a composition III; the content of alpha-cyclodextrin in the solution of the composition III is 48.4% and the content of gamma-cyclodextrin is 10.6% measured by referring to the methods of food additives alpha-cyclodextrin of national food safety standards of GB 1886.351-2021 and food additives gamma-cyclodextrin of national food safety standards of GB 1886.353-2021.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:5, stirring for 3 hours at 60 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 4:1 to obtain the composition containing the lipase inhibitor.
Example 4:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: drying shaddock peel at 55 deg.c, crushing, sieving with 60 mesh sieve, adding 0.15% pectase for enzymolysis for 2 hr, leaching with 65% alcohol solution at 50 deg.c in the ratio of 1 to 10 for 6 hr, centrifuging to obtain supernatant, vacuum distilling to eliminate alcohol and vacuum drying to obtain composition I; the main component of the composition I is naringin, and the content is 74.35% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from semen Avenae Nudae granule, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:8 to obtain aqueous solution, sterilizing, inoculating 3.5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count greater than 1×10 9 CFU/mL), stirring, fermenting at 40deg.C for 48 hr, centrifuging to collect supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 4.01% beta-glucan and 16.1% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing rice starch into 45% solution, adjusting the pH value of the solution to 7.0, adding 0.3% alpha-amylase, reacting for 1h at 60 ℃, after the reaction is finished, raising the temperature to 90 ℃, adjusting the pH value to 6.0, adding 0.15% CGT glycosyltransferase CGTase N16, reacting for 5 hours, and after the reaction is finished, obtaining the solution containing the composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is measured to be 50.4% and the content of gamma-cyclodextrin is measured to be 11.3% by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:8, stirring for 2 hours at 65 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 5:1 to obtain the composition containing the lipase inhibitor.
Example 5:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: collecting seed coat of Citrus reticulata, drying at 50deg.C, pulverizing, sieving with 60 mesh sieve, adding 0.3% pectase, performing enzymolysis for 0.5 hr, extracting with 60% ethanol solution at 55deg.C for 6 hr according to a feed-liquid ratio of 1:10, centrifuging to obtain supernatant, distilling under reduced pressure to remove ethanol, and vacuum drying to obtain composition I; the main component of the composition I is naringin, and the content is 70.85% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from hulless oat particles, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:5 to obtain aqueous solution, sterilizing, inoculating 4% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring, fermenting at 40deg.C for 36 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 3.99% beta-glucan and 12.1% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing corn starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.1% alpha-amylase, reacting for 2 hours at 60 ℃, after the reaction is finished, raising the temperature to 90 ℃, adjusting the pH value to 7.0, adding 0.18% CGT glucosyltransferase CGTase N16, reacting for 7 hours, and after the reaction is finished, obtaining the solution containing the composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is 58.2% and the content of gamma-cyclodextrin is 14.3% measured by referring to the methods of food additives alpha-cyclodextrin of national food safety standards of GB 1886.351-2021 and food additives gamma-cyclodextrin of national food safety standards of GB 1886.353-2021.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:10, stirring for 2 hours at 65 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 3:1 to obtain the composition containing the lipase inhibitor.
Example 6:
The embodiment provides a composition containing a lipase inhibitor and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: taking orange seed coats, drying at a low temperature of 55 ℃, crushing, sieving for 80 meshes, adding 0.25% pectase for enzymolysis for 2 hours, using 65% ethanol solution, leaching for 4 hours at a feed liquid ratio of 1:10, centrifuging, taking supernatant, distilling under reduced pressure to remove ethanol, and drying under vacuum to obtain a composition I; the main component of the composition I is naringin, and the content is 70.11% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from barley particles, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:10 to obtain aqueous solution, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring, fermenting at 40deg.C for 30 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 3.89% beta-glucan and 11.4% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
C) Composition III: preparing corn starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.15% alpha-amylase, reacting for 3 hours at 55 ℃, after the reaction is finished, raising the temperature to 90 ℃, adjusting the pH value to 6.0, adding 0.2% CGT glucosyltransferase CGTase N16, reacting for 5 hours, and after the reaction is finished, obtaining the solution containing the composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is 48.1% and the content of gamma-cyclodextrin is 9.3% measured by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
D) The preparation method of the composition comprises the following steps: slowly adding the composition I into the solution of the composition III according to the ratio of 1:10, stirring for 4 hours at 60 ℃, freeze-drying to obtain powder containing the compositions I and III, and mixing with the composition II according to the ratio of 2:1 to obtain the composition containing the lipase inhibitor.
Comparative example 1:
The embodiment provides a composition without a composition I and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition II: removing impurities from oat particles, pulverizing, sieving with 80 mesh sieve, mixing with water at a ratio of 1:10 to obtain aqueous solution, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring, fermenting at 35deg.C for 36 hr, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 6.05% beta glucan and 18.6% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
B) Composition III: preparing tapioca starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.3% CGT glucosyltransferase CGTase N16, reacting for 6 hours, and after the reaction is finished, obtaining a solution containing a composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is 68.3% and the content of gamma-cyclodextrin is 18.1% measured by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
C) The preparation method of the composition comprises the following steps: the solution of composition III is freeze-dried to obtain powder containing composition III, and then the powder is mixed with composition II according to the following 2:1 to give the desired composition of comparative example 1.
Comparative example 2:
The embodiment provides a composition without a composition II and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: drying shaddock peel at 40 deg.c, crushing, sieving with 80 mesh sieve, adding 0.15% pectase for enzymolysis for 2 hr, leaching with 70% alcohol solution at 60 deg.c in the ratio of 1 to 25 for 3 hr, centrifuging to obtain supernatant, vacuum distilling to eliminate alcohol and vacuum drying to obtain composition I; the main component of the composition I is naringin, and the content is 96.18% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition III: preparing tapioca starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.3% CGT glucosyltransferase CGTase N16, reacting for 6 hours, and after the reaction is finished, obtaining a solution containing a composition III through the steps of conventional enzyme deactivation, filtration and the like; the content of alpha-cyclodextrin in the solution of the composition III is 68.3% and the content of gamma-cyclodextrin is 18.1% measured by referring to the methods of GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin and GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin.
C) The preparation method of the composition comprises the following steps: the composition I was slowly added to a solution of the composition III in a ratio of 1:10, stirred at 50℃for 6 hours, and freeze-dried to obtain a powder containing the compositions I and III, to obtain the composition required for comparative example 2.
Comparative example 3:
The embodiment provides a composition without a composition III and a preparation method thereof, wherein the specific preparation method is as follows:
a) Composition I: drying shaddock peel at 40 deg.c, crushing, sieving with 80 mesh sieve, adding 0.15% pectase for enzymolysis for 2 hr, leaching with 70% alcohol solution at 60 deg.c in the ratio of 1 to 25 for 3 hr, centrifuging to obtain supernatant, vacuum distilling to eliminate alcohol and vacuum drying to obtain composition I; the main component of the composition I is naringin, and the content is 96.18% by referring to the method of determination of the content of hesperidin and naringin in NY/T2014-2011 citrus fruits and products.
B) Composition II: removing impurities from oat particles, pulverizing, sieving with 80 mesh sieve, preparing into solution according to the ratio of 1:10, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (viable count is greater than 1×10 9 CFU/mL), stirring uniformly, fermenting at 35deg.C for 36h, centrifuging, collecting supernatant, and lyophilizing to obtain composition II; the main component of the composition II is 6.05% beta-glucan and 18.6% total polyphenol by referring to the method of determination of beta-glucan content in NY/T2006-2011 grains and products thereof, determination spectrophotometry of total polyphenol content in T/AHFIA 005-2018 plant extracts and products thereof and determination of protein in GB 5009.5-2016 national food safety standard food.
D) The preparation method of the composition comprises the following steps: the composition I and the composition II were mixed in a ratio of 2:1 to obtain the composition of comparative example 3.
Comparative example 4:
comparative example 4, which contains only the component of the composition I of the composition of the present invention, was prepared as follows.
And (3) taking shaddock seed coats, drying at a low temperature of 40 ℃, crushing, sieving with a 80-mesh sieve, adding 0.15% pectase for enzymolysis for 2 hours, using 70% ethanol solution, leaching for 3 hours at a feed-liquid ratio of 1:25, centrifuging, taking supernatant, distilling under reduced pressure to remove ethanol, and drying under vacuum to obtain the material of the comparative example 4. The naringin content in comparative example 4 was measured to be 96.18% by reference to the method of determination of hesperidin content in NY/T2014-2011 citrus fruits and products.
Comparative example 5:
comparative example 5, which contains only the component of composition II in the composition of the present invention, was prepared as follows.
Removing impurities from oat particles, pulverizing, sieving with 80 meshes, preparing into aqueous solution with water according to the proportion of 1:10, sterilizing, inoculating 5% lactobacillus plantarum WSH048 activated to logarithmic phase (the number of viable bacteria is greater than 1×10 9 CFU/mL), uniformly stirring, fermenting at 35 ℃ for 36h, centrifuging, collecting supernatant, and freeze-drying to obtain the material of comparative example 5. The main components of comparative example 5 were determined to be 6.05% beta-glucan and 18.6% total polyphenol by reference to methods of determination of beta-glucan content in NY/T2006-2011 cereal and its products, determination of total polyphenol content in T/AHFIA 005-2018 plant extracts and its products spectrophotometry, determination of protein in GB 5009.5-2016 food safety national standard food.
Comparative example 6:
comparative example 6, which contains only the component of the composition III of the composition of the present invention, was prepared as follows.
Preparing tapioca starch into 50% solution, adjusting the pH value of the solution to 7.0, adding 0.3% CGT glucosyltransferase CGTase N16, reacting for 6 hours, and after the reaction is finished, performing conventional enzyme deactivation, filtering and vacuum drying to obtain the material of the comparative example 6. The content of alpha-cyclodextrin was 75.2% and the content of gamma-cyclodextrin was 24.8% in comparative example 6, as measured by the method of "GB 1886.351-2021 food safety national Standard food additive alpha-cyclodextrin" and "GB 1886.353-2021 food safety national Standard food additive gamma-cyclodextrin".
Test example 1: inhibition effect of different compositions on pancreatic lipase
0.2ML of pancrelipase solution, 0.2mL of the composition solutions of examples 1 to 6 and comparative examples 1 to 6 (mixed with water to prepare a solution with 20% concentration) and 0.5mL of Tris-HCl buffer were mixed, and then placed in a dry bath at 37 ℃ to be preheated for 10 minutes, then 0.6mL of pNPL substrate solution was added to start the reaction, the reaction was taken out after 20 minutes, then the reaction was stopped in a boiling water bath for 10 minutes, the sample was taken out and centrifuged at 3000g for 5 minutes, and the supernatant was left, and an ultraviolet spectrophotometer was set at 405nm, and the absorbance value thereof was detected. The experimental blank contained no pancreatic lipase solution, the control contained no inhibitor solution, the control blank contained no inhibitor and pancreatic lipase solution, and orlistat was used as a positive control.
The experiment was repeated three times and the inhibition was calculated according to the equation inhibition (%) = 1- (a experimental group-a experimental blank)/(a control group-a control blank) ×100%.
In vitro activity is expressed as the concentration of inhibitor that inhibits pancreatic lipase activity by 50%. As shown in FIG. 1, the inhibitor concentration was positively correlated with enzyme inhibition, and the pancreatic lipase activity was gradually decreased with increasing concentrations of examples 1 to 6 and comparative examples 1 to 3 and orlistat. Examples 1 to 6 and comparative examples 1 to 3 each had a certain inhibitory effect on pancreatic lipase and were better than orlistat in the inhibition effect on pancreatic lipase, but examples 1 to 6 were better than comparative examples 1 to 6 in the inhibition effect on pancreatic lipase.
Test example 2: effects of different compositions on fat accumulation and organ weight in high fat diet rats
To evaluate the effect of different compositions on fat accumulation in rats, a long term (12 weeks) animal experiment was performed. SD rats (purchased from south kyo collection of medicine and biotechnology limited) were randomly divided into 12 groups of 10: normal diet group, high fat diet group, experimental groups 1 to 6 (compositions of examples 1 to 6 were added at a ratio of 200 mg/kg), control groups 1 to 3 (compositions of comparative examples 1 to 3 were added at a ratio of 200 mg/kg), and positive control group (orlistat was added at a ratio of 10 mg/kg). To avoid auto-oxidation of fat components in the diet, the foods were freshly prepared weekly and stored at-20 ℃. Weigh once a week. After 12 weeks of feeding, rats were anesthetized with chloral hydrate, white epididymal fat and liver tissue were removed and weighed. The changes in rat body weight and liver tissue and epididymal fat weight are shown in fig. 2 to 3.
As shown in fig. 2, the weight of the 12 groups of rats was similar just at the beginning of the first week, and the weight of each group increased to a different extent with the number of days of feeding. But the weight gain rate of high fat diet fed rats was far faster than that of normal diet fed rats. After 12 weeks of feeding, the rats in each of the experimental groups 1 to 6 and the control groups 1 to 6 had a different degree of weight loss compared to the high-fat diet group, indicating that the composition of the example interfered with the rats for 12 weeks, and could reduce the weight gain due to the high-fat diet. In addition, the effect of the decrease in experimental groups 1 to 6 was significantly better than that of comparative examples 1 to 6, compared with the positive control group.
An increase in organ weight can also be an indicator of obesity, as excessive energy intake can lead to fat accumulation in individual organs. As shown in fig. 3, the liver and white epididymal fat weights of the rats of the high-fat diet group were significantly increased compared to the normal group, indicating that the fat deposition around the organs of the rats of the high-fat diet group was excessive. Compared with the high-fat diet group, the deposition of white epididymal fat and the liver weight are respectively reduced to a certain extent after the experimental group composition and the orlistat are supplemented. The control groups 1 to 6 also had a certain effect on the deposition of white epididymal fat and the liver weight, but the decrease was large for the non-experimental groups 1 to 6.
Experimental example 3: influence of different compositions on the body weight of obese patients
The experimental method comprises the following steps: 200 obese people (age 35-45 years) are selected as test subjects, and are randomly divided into 6 test groups and 4 control groups according to the weight and body fat weight of the test subjects, wherein each group comprises 20 people, and the test groups take test samples of examples 1-6 (respectively corresponding to the test groups 1-6) according to a human body recommendation method; control groups 1 to 6 were administered with control examples 1 to 6, and control groups were administered with orlistat for 60 consecutive days with normal diet and work during the test period. Body weight was measured every two weeks. The health state of the subject is not affected before and after the experiment, and the trace elements in the body accord with the standard. Fig. 4 is a graph of body weight change. From the results of fig. 4, it can be seen that the product of the present invention is effective in helping obese patients reduce weight. In addition, the effect of the three-component composition of the present invention (examples 1 to 6) is significantly better than that of the single component of the composition (comparative examples 1 to 6).
While the invention has been described with respect to preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and that any such changes and modifications as described in the above embodiments are intended to be within the scope of the invention.
Claims (14)
1. The composition containing the lipase inhibitor is characterized by comprising a composition I, a composition II and a composition III, wherein the mass ratio of the composition I to the composition II to the composition III is (0.1-1), and the mass ratio of the composition II to the composition III is (0.1-20), and the composition is (1-30).
2. The composition according to claim 1, wherein the composition i is selected from the group consisting of extracts of one or more of the following: berries, stone fruits, kernel fruits, citrus fruits, fruit recovery and fruit aggregation.
3. The composition of claim 2, wherein the citrus fruit is selected from one or more of the group consisting of: kumquat, poncirus, sweet orange, grapefruit, kumquat, lemon, lime, mandarin orange, lime, fingered citron, and citron.
4. The composition according to claim 2, wherein the composition i is selected from one or more of the group consisting of: polysaccharide, fruit acid, pectin, flavone, volatile oil, alkaloid, mineral, protein, and polypeptide.
5. The composition of claim 4, wherein the composition i is selected from the group consisting of one or more of the following compositions or derivatives: rutin, naringin, rhoifolin, hesperidin, naringenin, neohesperidin, hesperidin, naringin, dihydroquercetin, eupatorin, farnesin, 8-hydroxy apigenin, luteolin, kacorel, pentahydroxy flavone, apigenin, geraniol, hesperetin, jin Chaisu, catechol, rutin, monocoumarin, furocoumarin, alpha-limonene, beta-myrcene, gamma-terpinene, alpha-pinene, citrus flavins, petroselinide, quercetin, tangerines.
6. The composition according to claim 1, wherein the composition II is selected from the group consisting of extracts of one or more cereals from the group consisting of: oat, highland barley, hulless oat, barley, buckwheat, wheat, sorghum, millet and millet.
7. The composition of claim 6, wherein composition ii is selected from one or more of the group consisting of: oat alkaloid, polyphenol, p-hydroxybenzoic acid, 2, 4-dihydroxybenzoic acid, salicylic acid, syringic acid, vanillic acid, gallic acid C, protocatechuic acid, syringaldehyde, vanillin, 4-hydroxyphenylacetic acid, p-coumaric acid, O-coumaric acid, cinnamic acid, ferulic acid, caffeic acid, sinapic acid, caffeic acid derivatives, ferulic acid derivatives, benzoic acid-O-sulfate, syringaldehyde-O-sulfate, syringic acid-O-sulfate, vanillin-O-sulfate, dihydroxybenzoic acid-O-sulfate, caffeic acid-O-sulfate, hydroxyphenylacetic acid-O-sulfate, p-coumaric acid homovanillic acid-O-glucuronic acid, sinapic acid-O-sulfate, feruloyl glycine, benzoic acid-O-glucuronic acid, homovanillic acid-O-glucuronic acid, vanillin-O-glucuronic acid, dihydrofuranoic acid-O-glucuronic acid, 3, 4-dihydroxyoctanoic acid-O-glucuronic acid, 4-hydroxyphenylacetic acid-O-glucuronic acid, ferulic acid-O-glucuronic acid, aldose-O-glucuronide, kaempferol, linarin, rutin, tilianin, myricetin, quercitrin, wheat flavone, oat saponin, and beta-glucan.
8. The composition according to claim 1, wherein the composition III is an oligosaccharide mixture enriched after enzymatic hydrolysis or microbial fermentation of starch, or a derivative obtained by modifying the oligosaccharide mixture as a substrate.
9. The composition of claim 8, wherein the starch is selected from one or more of corn starch, tapioca starch, wheat starch, potato starch, rice starch;
The enzyme is one or more selected from alpha-amylase, beta-amylase, CGT glucosyltransferase and isoamylase;
The microorganism is selected from one or more of bacillus, thermophilic bacillus, circular bacillus, bacillus macerans, alkali-resistant bacillus megaterium and escherichia coli.
10. The composition of claim 8, wherein the composition III is selected from one or more of the group consisting of: xylooligosaccharide, fructooligosaccharide, maltotetraose, maltooligosaccharide, isomaltooligosaccharide, stachyose, raffinose, lactonoose, chitosan oligosaccharide, galactooligosaccharide, alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, hydroxypropyl-beta-cyclodextrin, permethylated beta-cyclodextrin, cinnamaldehyde-beta-cyclodextrin, limonene-beta-cyclodextrin, linalool-beta-cyclodextrin, myrcene-beta-cyclodextrin, octanal-beta-cyclodextrin, decanal-beta-cyclodextrin, butenoic acid-beta-cyclodextrin, poly-holo- [ 6-deoxy-6-cysteine ] -gamma-cyclodextrin, thiolated beta-cyclodextrin, alpha-cyclodextrin valeric acid, alpha-cyclodextrin polyrotaxane holomethylated alpha-cyclodextrin, holomethylated gamma-cyclodextrin, carboxymethyl beta-cyclodextrin, ferulic acid alpha-cyclodextrin, maltosyl alpha-cyclodextrin, 2-phenylethanol alpha-cyclodextrin, hydroxypropyl-gamma-cyclodextrin, dialdehyde gamma-cyclodextrin, ethyl butyrate gamma-cyclodextrin, hexanal-gamma-cyclodextrin, hexanol-gamma-cyclodextrin, high amylopectin, amylose, resistant starch RS1, resistant starch RS2, starch stearate, starch octenyl succinate, acetate starch, sodium carboxymethyl starch, acetylated starch, hydroxypropyl starch, starch acetate, starch phosphate, alkenyl starch ester, acetylated distarch, starch, acetylated distarch phosphate.
11. A method of preparing a lipase inhibitor-containing composition according to any of claims 1-10, comprising the steps of:
a) Preparation of composition I: taking citrus peel, drying at a low temperature of 40-60 ℃, crushing, sieving with a sieve of 40-200 meshes, adding 0.1-5% pectase for enzymolysis for 0.5-5 hours, using 40-90% ethanol solution, leaching for 0.5-5 hours according to a feed liquid ratio of 1 (1-30) at 20-80 ℃, centrifuging to obtain supernatant, distilling under reduced pressure to remove ethanol, and vacuum drying to obtain a composition I;
b) Preparation of composition II: removing impurities from cereal seeds, crushing, sieving with a sieve of 40-200 meshes, preparing an aqueous solution with water according to the proportion of 1 (1-10), sterilizing, inoculating 0.5% -10% of lactobacillus plantarum WSH048 activated to a logarithmic phase (the viable count is greater than 1X10 9 CFU/mL), uniformly stirring, fermenting at 20-40 ℃ for 12-48 h, centrifugally collecting supernatant after fermentation, and freeze-drying to obtain a composition II;
c) Preparation of composition III: preparing starch into a solution with the concentration of 1-70%, adjusting the pH value of the solution to 4-9.0, adding or not adding amylase/inoculating or not inoculating microorganisms, reacting for 0.5-5h at the temperature of 25-60 ℃, after the reaction is finished, raising the temperature to 50-90 ℃, adjusting the pH value to 2-8.0, adding or not adding amylase, reacting for 2-12 h, and after the reaction is finished, carrying out the conventional steps of enzyme deactivation and filtration to obtain a solution containing a composition III;
d) The preparation method of the composition comprises the following steps: the mass ratio of the composition I to the composition II to the composition III is (0.1-1): (0.1-20): (1-30), the composition I is slowly added into the composition III solution, stirred for 0.5-10 h at 20-60 ℃, and freeze-dried to obtain powder containing the compositions I and III, and then the powder is mixed with the composition II to obtain the composition containing the lipase inhibitor.
12. A product for the adjuvant treatment of obesity and metabolic syndrome comprising a composition according to any one of claims 1-10 or prepared according to the method of preparation of claim 11.
13. The product of claim 12, comprising a solid beverage, a liquid beverage, a dietary supplement.
14. Use of a composition comprising a lipase inhibitor for the manufacture of a medicament for the adjuvant treatment of obesity and metabolic syndrome, wherein the composition is according to any one of claims 1-10 or is prepared according to the method of preparation of claim 11.
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