WO2025118546A1 - Nutritional composition and product thereof - Google Patents

Abstract

The present invention provides a nutritional composition and a product thereof. The nutritional composition has a milk base component as a main component, and further comprises a bovine colostrum component and an oligosaccharide component. Based on the total mass of the nutritional composition (dry weight), the content of the bovine colostrum component is 0.2-20% by mass, and the content of the oligosaccharide is 3-30% by mass; based on the dry weight, immunoglobulin IgG in the bovine colostrum component is more than 10% by mass. The milk base component is derived from cow's milk or goat's milk, and has a protein content of 20-28% and a fat content of 16% or less. The nutritional composition of the present invention is beneficial for improving immunity and stabilizing blood sugar.

Description

Nutritional composition and its products Technical Field

The present invention relates to a nutritional composition and a product thereof, and in particular to a nutritional composition capable of improving immunity and stabilizing blood sugar, belonging to the research field of functional nutrients.

Background Art

With the accelerated pace of life and the increase in work pressure, people have begun to pay more attention to their own physical health, and the attention to immunity has reached a new height. Immunity refers to the body's ability to resist the invasion of foreign substances and maintain the stability of the internal environment. It is the body's ability to identify and eliminate any foreign bodies (viruses, bacteria, etc.) that invade from the outside, deal with aging, damaged, dead, and degenerated self-cells, and identify and deal with mutant cells and virus-infected cells in the body. It is the body's physiological reaction to identify and exclude "foreigners". People with low immunity are susceptible to various diseases. Although the level of immunity depends largely on genetic genes, it is also closely related to acquired living habits, eating habits, and environmental factors. At the same time, diseases can also lead to a decrease in the body's immunity, such as diabetes. Diabetes is a group of lifelong metabolic diseases caused by multiple causes and characterized by chronic hyperglycemia. It has now become a global public health issue. There are more than 100 complications caused by diabetes, which damage the body's immune system and make the patient's immunity low. If the patient's blood sugar is not well controlled, high blood sugar or large fluctuations occur, it will inhibit the phagocytosis of white blood cells, thereby increasing the chance of pathogen infection. The health burden it brings is a major challenge to individuals, families and society.

At present, dietary management is usually regarded as the primary strategy and important link in the prevention and control of diabetes. At the same time, the body's immunity can be improved through acquired dietary management.

Reference 1 discloses a colostrum solid-state shaped preparation that can enhance immunity, which is prepared from the following raw materials in parts by weight: 32-55 parts by weight of colostrum powder; 8-25 parts by weight of a mixture of one or both of white sugar or xylitol; 5-25 parts by weight of desalted whey powder; 3-15 parts by weight of whole milk powder; and 0.5-2 parts by weight of an anti-caking agent. The solid-state shaped preparation has a stable solid state and a good taste, and can conveniently and effectively provide immunoglobulins to the human body. Reference 2 discloses a colostrum calcium chewable tablet that enhances immunity, which is compatible with calcium carbonate and colostrum powder to play a regulatory role on the immune system, and uses whole milk powder, mannitol and white sugar as auxiliary materials to adjust the taste.

It can be seen that the existing technology has developed milk-based edible products for enhancing immunity using bovine colostrum powder. In order to improve the bad flavors such as the fishy smell brought by bovine colostrum and the taste and appearance of the products, most of them inevitably add sugar substances. However, excessive sugar intake can easily cause a rapid increase in blood sugar in the human body, which has an adverse effect on human health and daily diet to prevent and control diabetes. For this reason, many diabetic patients who need to improve their immunity cannot use foods or health products that help improve immunity with added sugars.

Reference 3 provides a nutritional composition for controlling hyperglycemia and improving immunity in people with type 2 diabetes, which is prepared from the following raw materials: white kidney bean extract, inulin, resistant dextrin, oligoxylose, ginseng, resveratrol, polygonatum, kudzu root, bovine colostrum, brewer's yeast, wheat oligopeptides, bitter melon polypeptide, lutein ester, taurine, vitamin _B1 , vitamin _B2 , vitamin _B6 , vitamin _B12 , isomalt. It uses white kidney bean (a starch blocker) to reduce the absorption of carbohydrates after starch meals, effectively reduces postprandial blood sugar, regulates blood lipids, and controls body weight after consumption, and uses bitter melon polypeptide, inulin, resistant dextrin, oligoxylose, etc. to slow down the absorption of glucose, thereby regulating blood sugar, and uses bovine colostrum, ginseng and other ingredients to improve human immunity, while balancing nutrition.

It can be seen that the prior art has studied products that have the effect of improving immunity and controlling blood sugar, but it can be found that such products usually have complex preparation materials that are not suitable for daily large-scale consumption, which brings difficulties to the optimization of flavor and taste, and their scope of use may therefore be limited.

References:

Reference 1: CN109717249A;

Reference 2: CN102524407A;

Reference 3: CN108112996A.

Summary of the invention

Problem that the invention aims to solve

Although the existing technology has studied the improvement of immunity through dietary management, it is still not sufficient. In particular, many dairy-based foods or health products used to improve immunity inevitably use a large amount of sugars to improve sensory performance, and this use of sugars ignores its impact on human blood sugar or is not suitable for consumption by people with high blood sugar, which in turn leads to the neglect of the needs of some diabetic patients for improving immunity. Non-dairy-based foods or health products containing multiple functional components not only have difficulties in flavor optimization, but they themselves may not be suitable for daily large-scale consumption.

Therefore, the object of the present invention is to provide a nutritional composition with simple raw material sources that can stabilize blood sugar and promote blood sugar health in the human body, which can be suitable for daily use by people who need to enhance immunity, including but not limited to diabetics or people with impaired glucose tolerance.

Solutions for solving problems

In order to solve the above technical problems, the present invention provides the following technical solutions:

[1] A nutritional composition for blood sugar control, characterized in that the nutritional composition has a milk-based component as a main component, and further comprises a colostrum component and an oligosaccharide component,

Based on the total mass of the nutritional composition (dry weight), the content of the colostrum component is 0.2-20% by mass, the content of the oligosaccharide is 3-30% by mass,

wherein, based on dry weight, the content of immunoglobulin IgG in the colostrum component is 10% by mass or more,

The milk base component is derived from cow's milk or goat's milk, and has a protein content of 20-28% and a fat content of less than 16% based on dry weight.

[2] The nutritional composition according to [1], characterized in that the oligosaccharide is selected from one or more of isomaltooligosaccharides, maltooligosaccharides, fructooligosaccharides, galacto-oligosaccharides and human milk oligosaccharides.

[3] The nutritional composition according to [1] or [2], characterized in that the content of the colostrum component is 0.5 to 15% by mass and the content of the oligosaccharide is 8 to 20% by mass, based on the total mass of the nutritional composition (dry weight).

[4] The nutritional composition according to any one of [1] to [3], characterized in that the colostrum component is a bovine colostrum component, and the fat content of the bovine colostrum component is 6% by weight or less on a dry weight basis.

[5] The nutritional composition according to any one of [1] to [4], characterized in that the carbohydrate content in the milk base component is 45 to 60% by weight on a dry weight basis.

[6] The nutritional composition according to any one of [1] to [5], characterized in that the nutritional composition is in a solid, semi-solid or liquid form.

[7]. A dairy product for controlling blood sugar and providing nutritional supplementation, characterized in that the dairy product contains or uses the nutritional composition according to any one of [1] to [6].

[8] The dairy product according to [7], characterized in that the dairy product includes dairy products for children, dairy products for pregnant women or dairy products for middle-aged and elderly people.

[9]. The dairy product according to [7] or [8], characterized in that the dairy product is a powdered milk product.

[10]. Use of the nutritional composition according to any one of [1] to [6] or the dairy product according to any one of [7] to [9] for improving immunity.

Effects of the Invention

Through the implementation of the above technical solution, the present invention provides a nutritional composition, which can enhance the body's immunity while taking into account the effect of stabilizing blood sugar, and is particularly suitable for people who need to enhance immunity and control blood sugar, including but not limited to diabetics and people with impaired glucose tolerance. In addition, compared with drugs for treating diabetes, the nutritional composition provided by the present invention has a good taste and no side effects, and is more suitable for daily consumption.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 : Detection results of spleen lymphocyte proliferation induced by ingestion of the composition of Example 1.

Figure 2: Results of the LDH activity test in mice after taking the composition of Example 1; compared with the normal group, ^# P<0.05.

Figure 3: The results of the difference test of the thickness of the paws of mice after taking the composition of Example 1; compared with the normal group, ^## P<0.01.

Figure 4: The results of the half hemolysis value test of mice after taking the composition of Example 1; compared with the normal group, ^# P<0.05, ^## P<0.01.

Figure 5: Results of detection of plaque counts/whole spleen in mice after ingestion of the composition of Example 1.

Figure 6: Blood glucose response curves of glucose and the composition of Example 1; where *P<0.05 indicates a significant difference, and **P<0.01 indicates a very significant difference.

Figure 7: Blood glucose response curves of glucose and the composition of Comparative Example 1; where **P<0.01, there is a very significant difference.

Figure 8: Blood glucose response curves of glucose and the composition of Comparative Example 2; where **P<0.01, there is a very significant difference.

Figure 9: Blood glucose response curves of glucose and the composition of Comparative Example 3; where **P<0.01, there is a very significant difference.

Figure 10: Image of sample sinking mass detection in Example 1.

Figure 11: Detection image of sinking lumps in sample 4 of comparative example.

Figure 12: Detection image of sinking lumps in sample 6 of comparative example.

Figure 13: Color detection picture of the sample in Example 1.

Figure 14: Color detection picture of sample 5 of comparative example.

Figure 15: Color detection picture of sample 6 of comparative example.

DETAILED DESCRIPTION

Various exemplary embodiments, features and aspects of the present invention will be described in detail below. The word "exemplary" used here means "used as an example, embodiment or illustrative". Any embodiment described here as "exemplary" is not necessarily interpreted as being superior or better than other embodiments.

In addition, in order to better illustrate the present invention, numerous specific details are provided in the following specific embodiments. It should be understood by those skilled in the art that the present invention can be implemented without certain specific details. In other examples, methods, means, equipment and steps well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present invention.

Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

In this specification, the word "may" means both performing a certain process and not performing a certain process.

In this specification, the references to "some specific/preferred embodiments", "other specific/preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and/or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

In this specification, the numerical range expressed using "a numerical value A to a numerical value B" or "above/below a numerical value A" means a range including the endpoints numerical values A and B.

In this specification, when "normal temperature" or "room temperature" is used, the temperature may be 23±2°C.

In this specification, "available carbohydrates" refers to carbohydrates that can be digested and absorbed by the human body. Available carbohydrates in human food mainly include glucose and fructose in monosaccharides, sucrose, maltose, lactose in disaccharides, and starch in polysaccharides.

Furthermore, unless otherwise defined, other technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which this invention belongs.

(Nutritional composition for blood sugar control)

The invention provides a nutritional composition for blood sugar control, which has a milk base component as a main component and further comprises a colostrum component and an oligosaccharide component.

(Milk base ingredients)

In principle, there is no particular limitation on the source of the milk powder base material, which may be a component derived from animal milk such as cow's milk or goat's milk, preferably, from cow's milk or goat's milk, and more preferably, from cow's milk. For such a base material, the base material components meeting the protein and fat requirements of the present invention may be obtained by conventional means in the art, such as defatting, wet mixing, dry mixing, etc.

In some embodiments, the milk-based material component is a milk-based raw material produced by wet and/or dry processes using raw (sheep) milk and/or whole-fat (sheep) milk powder, skimmed milk and/or skimmed milk powder, lactose, whey protein powder (including hydrolyzed and non-hydrolyzed types), vitamins, minerals, etc.

In some specific embodiments, based on the total mass (dry weight) of the milk base component:

The protein content of the milk base is 20-28 mass%, for example 20 mass%, 21 mass%, 22 mass%, 23 mass%, 24 mass%, 25 mass%, 26 mass%, 27 mass%, 28 mass%, etc., preferably 20-25 mass%, more preferably 22-25 mass%. If the protein content is too low, it will lead to insufficient improvement in nutrition and immunity, and if the protein content is too high, it will cause difficulties in the manufacturing process.

The fat content is below 16%, preferably 10-16% by mass, for example 10% by mass, 11% by mass, 12% by mass, 13% by mass, 14% by mass, 15% by mass, 16% by mass, etc., more preferably 11-14% by mass; if the fat content is too low, the energy supplement or nutrition provided will be insufficient, and if the fat content is too high, it will lead to adverse effects on blood sugar control.

In addition to the above two ingredients, there is no particular restriction on the content of other components that may be contained in the milk base in principle. In some preferred embodiments, from the perspective of balancing nutrition and promoting immunity and inhibiting blood sugar:

The content of carbohydrates in the milk base material can be 45-60% by weight, such as 45%, 47%, 49%, 51%, 53%, 55%, 57%, 59%, 60%, etc., preferably 45-55%, more preferably 50-55%. At the same time, the milk base material also contains appropriate amounts of ash and water, with an ash content of 4-6% by weight and a water content of less than 3.5% by weight.

Furthermore, the content of the milk-based component in the nutritional composition of the present invention (based on dry weight) can be 30-96.98 mass%, for example, 30 mass%, 35 mass%, 40 mass%, 45 mass%, 50 mass%, 55 mass%, 60 mass%, 65 mass%, 70 mass%, 75 mass%, 80 mass%, 85 mass%, 90 mass%, 95 mass%, etc., preferably 45-91.5 mass%, and more preferably 45-90 mass%.

(Colostrum components)

The colostrum component is used as an important additional component in the present invention because it contains a higher content of immunoglobulins and other components than normal milk.

However, although the adjustment of colostrum components can increase the content of immunoglobulins, it will also cause the loss of other nutritional components, and will also cause poor sensory problems such as product flavor and color, and will also affect the product's reconstitution usability. The present invention has found that by controlling the content of immunoglobulins in colostrum to more than 10% by mass, it is possible to take into account immune functionality, nutritional properties, and processing usability.

In some embodiments, the colostrum component may preferably be a bovine colostrum component.

The bovine colostrum component is a raw material made from milk of a cow within about 3 days after calving by low-temperature spray drying or freeze drying.

In some specific embodiments, based on the total mass (dry weight) of the bovine colostrum component, the content of immunoglobulin IgG in the bovine colostrum component is 10% by mass or more, preferably 20% by mass or more, and more preferably no more than 30% by mass, for example, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, etc. If the content of IgG is too low, the effect of promoting immunity is not obvious, while if the content of IgG is too high, there are usually certain difficulties in industrial preparation, and in some cases, the loss of other nutrients caused by component concentration is too serious. Heavy.

In addition, for colostrum components, it is also desirable to avoid introducing high levels of fat content. Therefore, in some preferred embodiments, based on the total mass (dry weight) of the colostrum component, the fat content in the colostrum component is 6% by mass or less, preferably 5% by mass or less.

There is no particular limitation on the method for preparing the colostrum fraction, especially the bovine colostrum fraction, and it can be obtained typically by freeze-drying or spray-drying after component separation, concentration, etc. Preferably, it can be used in the form of a solid powder.

In some embodiments, based on the total mass of the nutritional composition (dry weight):

The content of the bovine colostrum component is 0.2 to 20% by mass, for example, 0.2%, 0.4%, 0.8%, 1.0%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20% by mass, etc., preferably 0.5 to 15% by mass, and more preferably 2 to 15% by mass.

(Oligosaccharide component)

In the present invention, the oligosaccharide component is used as an added component to improve the taste and promote blood sugar. In some specific embodiments, the oligosaccharide is selected from one or more of isomaltooligosaccharide, maltooligosaccharide, fructooligosaccharide, galacto-oligosaccharide and breast milk oligosaccharide. The present invention is not particularly limited to the optional breast milk oligosaccharide. Exemplarily, the breast milk oligosaccharide includes one or more of 2'-fucosyllactose, 3-fucosyllactose, 3'-sialyl lactose, 6'-sialyl lactose, lactose difucosylatetraose, lactose-N-neotetraose, and lactose-N-tetraose.

In some embodiments, based on the total mass of the nutritional composition (dry weight):

The content of the oligosaccharide component is 3 to 30 mass%, for example, 3 mass%, 4 mass%, 5 mass%, 6 mass%, 7 mass%, 8 mass%, 9 mass%, 10 mass%, 15 mass%, 20 mass%, 25 mass%, 30 mass%, etc., preferably 5 to 25 mass%, and more preferably 8 to 20 mass%.

By using the above-mentioned appropriate amount of oligosaccharides, the relative content of carbohydrates with strong glycemic effect in the nutritional composition is reduced, but the nutrients in the composition, especially the nutrients for improving immunity, can still be maintained within a sufficient content range.

(Other components)

In principle, there is no particular limitation on other components that can be used in the nutritional composition of the present invention. Typically, various vitamins, functional unsaturated fatty acids, etc. can be cited.

The present invention combines bovine colostrum components, oligosaccharide components and milk-based components to achieve the effect of enhancing the body's immunity while stabilizing blood sugar. In some specific embodiments, the nutritional composition for blood sugar control of the present invention is composed of the milk-based component, bovine colostrum component and oligosaccharide component.

The nutritional composition provided by the present invention can not only improve immunity, but also take into account the stable control of blood sugar, and the composition of the nutritional composition is not complicated, mainly milk-based raw materials. Compared with many foods and health products with multiple functional components for controlling sugar or improving immunity, the nutritional composition is more suitable for daily consumption, and is also convenient for production and processing, and the finished product has good taste, flavor and reconstitution properties.

The nutritional composition provided by the present invention is suitable for people who need to control their blood sugar and have a need to enhance immunity, including but not limited to people with diabetes and people with abnormal glucose tolerance.

In some embodiments, the GI value of the nutritional composition provided by the present invention is 40 or less, preferably 38 or less, more preferably 35 or less, and further preferably 30 or less. At the same time, in some embodiments, the GL value of the nutritional composition provided by the present invention is 10 or less, preferably 6 or less, more preferably 4 or less, and further preferably 3 or less.

The nutritional composition provided by the present invention can be prepared by the following method: accurately weighing the bovine colostrum component, the oligosaccharide component, and the milk-based material component according to the formula requirements, and preparing the product by dry mixing (for example, mechanical stirring mixing or air flow conveying mixing); or weighing the oligosaccharide component according to the formula requirements, adding it to the milk-based material component through a wet production process to prepare a semi-finished product containing oligosaccharides, and then weighing the semi-finished product and the bovine colostrum component in the formula amount, and preparing the product by dry mixing (for example, mechanical stirring mixing or air flow conveying mixing).

In some specific embodiments, the nutritional composition of the present invention is in a solid, semi-solid or liquid form, preferably in a powdered solid form. The powdered solid nutritional composition provided by the present invention not only has good effects of promoting immunity and stabilizing blood sugar, but also has good dispensing usability.

The present invention does not particularly limit the specific nutritional components and contents of the nutritional composition. From the perspective of helping to improve immunity and stabilize blood sugar while supplementing the nutrients required by the body, in some preferred embodiments, the nutritional composition for blood sugar control contains the following nutritional components (dry weight):

Protein: 19-27% by mass

Fat: 9-13% by mass

Carbohydrates: 51-63% by mass.

(Dairy Products)

The present invention also provides a dairy product containing or using the above nutritional composition, which is used to control blood sugar and provide nutritional supplements. At the same time, it can help improve immunity.

The present invention does not specifically limit the specific dairy products, and is suitable for people who need to control their blood sugar and have a need to enhance immunity, including but not limited to people with diabetes and people with impaired glucose tolerance. For example, it can be dairy products for children, dairy products for pregnant women, or dairy products for the middle-aged and elderly.

In some specific embodiments, the dairy product of the present invention is a liquid dairy product or a powdered milk product, preferably a powdered milk product.

In addition, the dairy products provided by the present invention may also contain other optional ingredients in food, such as other vegetables, fruits, grains, animal milk, functional added components and any auxiliary materials acceptable in food, and such ingredients can be used in liquid, solid or semi-solid form.

Example

The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

Example 1

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 8 parts of bovine colostrum powder, 8 parts of isomaltooligosaccharide, and 84 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in the present embodiment is: raw (sheep) milk and (or) whole fat (sheep) milk powder, skim milk and (or) skim milk powder, lactose, whey protein powder (including hydrolysis process type and non-hydrolyzed type), vitamins, minerals, etc. are produced and prepared by wet process and (or) dry process. The nutritional composition of the present embodiment is a powder, and the specific preparation method is: accurately weigh bovine colostrum powder, oligomaltosaccharide, and milk-based powder according to the formula requirements, and package them after mechanical stirring mixing for 120s or air conveying mixing for 300s, or weigh oligomaltosaccharide according to the formula requirements, add it to the milk-based powder through a wet production process to obtain a semi-finished product containing oligomaltosaccharide, and then weigh the semi-finished product and bovine colostrum powder in the formula amount, and package them after mechanical stirring mixing for 120s or air conveying mixing for 300s.

Example 2

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 8 parts of bovine colostrum powder, 10 parts of isomaltooligosaccharide, and 82 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this embodiment is the same as that in Example 1. The nutritional composition of this embodiment is a powder, and the specific preparation method is the same as that in Example 1.

Example 3

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 2 parts of bovine colostrum powder, 8 parts of isomaltooligosaccharide, and 90 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this embodiment is the same as that in Example 1. The nutritional composition of this embodiment is a powder, and the specific preparation method is the same as that in Example 1.

Example 4

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 0.5 parts of bovine colostrum powder, 10 parts of isomaltooligosaccharide, and 89.5 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this embodiment is the same as that in Example 1. The nutritional composition of this embodiment is a powder, and the specific preparation method is the same as that in Example 1.

Example 5

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 15 parts of bovine colostrum powder, 17.5 parts of isomaltooligosaccharide, and 67.5 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this embodiment is the same as that in Example 1. The nutritional composition of this embodiment is a powder, and the specific preparation method is the same as that in Example 1.

Example 6

This embodiment provides a nutritional composition, comprising the following components in parts by weight: 15 parts of bovine colostrum powder, 20 parts of isomaltooligosaccharide, and 65 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this embodiment is the same as that in Example 1. The nutritional composition of this embodiment is a powder, and the specific preparation method is the same as that in Example 1.

Comparative Example 1

This comparative example provides a composition, comprising the following components in parts by weight: 1 part of bovine colostrum powder, 0 parts of isomaltooligosaccharide, and 99 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this comparative example is: raw milk and (or) whole milk powder, skim milk and (or) skim milk powder, lactose, whey protein powder (including hydrolyzed and non-hydrolyzed types), vitamins, minerals, etc. are produced and prepared by wet and (or) dry processes. The composition of this comparative example is a powder, and the specific preparation method is: accurately weigh bovine colostrum powder, oligosaccharide, and milk-based powder according to the formula requirements, mix them by mechanical stirring dry mixing for 120s, and then package them.

Comparative Example 2

This comparative example provides a composition, comprising the following components in parts by weight: 0 parts of bovine colostrum powder, 3 parts of isomaltooligosaccharide, and 97 parts of milk-based powder.

The preparation method of the milk-based powder used in this comparative example is the same as that of comparative example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that of comparative example 1.

Comparative Example 3

This comparative example provides a composition, comprising the following components in parts by weight: 0.1 parts of bovine colostrum powder, 6 parts of isomaltooligosaccharide, and 93.9 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this comparative example is the same as that of comparative example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that of comparative example 1.

Comparative Example 4

This comparative example provides a composition, comprising the following components in parts by weight: 25 parts of bovine colostrum powder, 4 parts of isomaltooligosaccharide, and 71 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this comparative example is the same as that of comparative example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that of comparative example 1.

Comparative Example 5

This comparative example provides a composition, comprising the following components in parts by weight: 0.1 parts of bovine colostrum powder, 35 parts of isomaltooligosaccharide, and 64.9 parts of milk-based powder, wherein the IgG content of the bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this comparative example is the same as that of comparative example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that of comparative example 1.

Comparative Example 6

This comparative example provides a composition, comprising the following components in parts by weight: 25 parts of bovine colostrum powder, oligomeric isomalt 35 parts of sugar, 40 parts of milk-based powder, wherein the IgG content of bovine colostrum powder is 25%.

The preparation method of the milk-based powder used in this comparative example is the same as that of comparative example 1. The composition of this comparative example is a powder, and the specific preparation method is the same as that of comparative example 1.

Table 1 Composition components of the present application examples and comparative examples

Test Example 1: Immune function test

1. Experimental Animal Preparation and Grouping

The experimental animals were kept in an environment with an indoor temperature of 20-25°C and a relative humidity of about 50%, with light and dark alternating every 12 hours, and feed, drinking water, etc. were uniformly matched, the indoor environment was kept well ventilated, and the cages were cleaned every day to maintain a good sanitary environment. 120 ICR male mice were tested in two batches, 60 in each batch, and each batch was divided into 4 groups, namely the control group, high-dose group, medium-dose group and low-dose group (15 in each group).

2. Experimental dose setting and feeding amount

The recommended daily dosage of the composition in Example 1 is 56g, and high, medium and low dosage groups are set at 20, 10 and 5 times, that is, the dosage is 18.67g/kg, 9.33g/kg and 4.67g/kg, and a control group (normal group) is set. (According to the "immunity enhancement function test" in health products, three dosage groups are generally set, one of which is 10 times the recommended human dosage, and two dosage groups are set.) After oral gavage at 20mL/kg per day for 30 days, two batches of experimental mice were tested for relevant immune indicators.

3. Experimental Projects

One group of experimental mice was tested for spleen lymphocyte transformation experiment and NK cell activity; the other group of experimental mice was tested for delayed hypersensitivity reaction experiment, half hemolysis value and hemolytic plaque test.

4. Test results

4.1 Con A-induced spleen lymphocyte transformation experiment

The ConA induction experiment was used to detect the proliferation of lymphocytes in each group of mice. The results are shown in Figure 1 and Table 2. It was found that there was no significant enhancement at each dose compared with the control group.

Table 2 OD values of mice in each group in Con A-induced spleen lymphocyte transformation experiment ( n＝15)

4.2 NK cell activity determination

Under normal circumstances, lactate dehydrogenase (LDH) contained in the plasma of living cells cannot pass through the cell membrane, but when the target cells are attacked by NK cells, LDH can be released outside the cells. Therefore, the stronger the activity of LDH, the higher the activity of NK cells. As shown in Table 3 and Figure 2, the LDH content of each group of mice, the data show that the activity of LDH released by mouse NK cells after attacking target cells under the high-dose composition is significantly higher than that of the normal group (P<0.05), which indicates that the composition has a nonspecific immune effect on mice. The function has a significant improvement effect.

Table 3 LDH activity values of mice in each group (U/gprot) n＝15)

Note: Compared with the normal group, ^# P<0.05.

4.3 Sheep cell-induced delayed-type hypersensitivity reaction in mice

As shown in Table 4 and FIG3 , the high-dose and medium-dose compositions can inhibit the delayed-type hypersensitivity reaction induced by SRBC (P<0.01), indicating that the compositions have a certain effect of improving the cellular immune function of mice.

Table 4 Difference in paw swelling of mice in each group (mm) n＝15)

Note: Compared with the normal group, ^## P<0.01.

4.4 Serum hemolysin-half hemolysis value determination

When mice were given different doses of the composition, it was found that the half hemolysis values of mice in the high, medium and low dose groups were significantly improved compared with those in the normal group (as shown in Table 5 and Figure 4, P<0.05, 0.01), indicating that the composition can improve the phagocytic ability of monocytes in the body.

Table 5 HC ₅₀ ( n＝15)

Note: Compared with the normal group, ^# P<0.05, ^## P<0.01.

4.5 Hemolytic plaque assay

Hemolytic plaque assay showed that the number of plaque-forming cells in the whole spleen cells had no statistical significance (Table 6 and Figure 5).

Table 6 Plaque number/whole spleen of mice in each group ( n＝15)

5. Experimental conclusion

According to the criteria for judging the results of health foods' immunity-enhancing function: the result can be judged as positive if any two of the four aspects, namely, cellular immunity, humoral immunity, monocyte-macrophage function and NK cell activity, are positive.

In this experiment, the cellular immune function includes Con A-induced spleen lymphocyte transformation experiment and sheep red blood cell-induced mouse delayed-type hyperplasia experiment (DTH), among which the result of Con A-induced spleen lymphocyte transformation experiment was negative, and the high-dose group and the medium-dose group in the DTH reaction were positive. According to the health care product result judgment rules, it can be judged that this product has the function of enhancing cellular immune function; the humoral immune experiment includes the antibody-producing cell experiment (hemolytic plaque test) and the serum hemolysin determination experiment. The result of the antibody-producing cell experiment (hemolytic plaque test) was negative, and the high-, medium- and low-dose groups in the serum hemolysin determination experiment were positive. Therefore, it can be judged that the composition of Example 1 has a certain function of enhancing humoral immunity; the NK cell activity test showed that the high-dose group sample had a significant improvement effect on the nonspecific immune function.

Through the above experiments, the composition of Example 1 has the function of enhancing immunity.

Test Example 2: Blood sugar stabilization effect test (food glycemic index evaluation test)

1. Subject selection and inclusion and exclusion criteria

1.1 Requirements on the number of subjects: The number of subjects to be tested can be determined as 12 according to the design requirements of the test.

1.2 Healthy adults (aged 18 to 60 years old), half male and half female, not pregnant women or nursing mothers;

1.3 Body mass index is within the normal range (18.5kg/m ² to 24.0kg/m ² );

1.4 No history of diabetes (or impaired glucose tolerance), other metabolic diseases, digestive system diseases, endocrine system diseases, mental illness, etc.;

1.5 No history of allergy or intolerance to the food being tested;

1.6 No nutrient supplements that affect glucose tolerance, oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotics, etc. have been taken in the past 3 months.

1.7 Able to tolerate fasting for at least 10 hours.

1.8 Exclusion criteria: Other situations that are not suitable for inclusion.

2. Test methods

2.1 Test requirements and methods

The subjects had a regular work and rest schedule and a normal diet three days before the test; they avoided high-fiber and high-sugar foods for dinner the day before the test, did not drink alcohol, and began fasting before 22:00; they avoided strenuous exercise in the early morning of the test day. The test samples were divided into reference food and test food, the reference food was food-grade or pharmaceutical-grade anhydrous glucose, monohydrate glucose or glucose solution (equivalent to containing the target amount of anhydrous glucose); the test food was the sample prepared in Example 1.

After arriving at the test site, the subjects sat quietly for 10 minutes before starting the food tasting test. Two fasting blood samples were collected at an interval of 5 minutes (-5 minutes and 0 minutes). After the collection, eating began. All test items were consumed within 5-10 minutes, and the timing began from the time of the first bite of food. Blood samples were collected at 15, 30, 45, 60, 90 and 120 minutes after the meal. The test cycle included 4 independent food tasting tests, including 3 reference foods and 1 combination, using a random design. The interval between each independent food tasting test was ≥72 hours, and the food to be tested was arranged between the 3 reference food tests.

2.2 Dosage and method of consumption of the test substance

The nutritional components of the test substance are as follows:

Table 7 Nutritional components of the test substances

According to the carbohydrate content of the test substance, the equivalent amount of 25g of the test substance that can be utilized by carbohydrates is calculated, and the amounts of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 are 53.65g, 52.08g, 54.42g, and 56.46g, respectively.

Method of consumption: Weigh 53.65g, 52.08g, 54.42g and 56.46g of the samples corresponding to Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 respectively, add 250ml of warm water (about 50°C), stir evenly and then serve.

3. Test indicators

The blood glucose concentration includes fasting blood glucose concentration and postprandial blood glucose concentration.

4. Test results

4.1 Example 1

4.1.1 Test results of reference glucose and its composition

(1) Aref value and Aref average value of three glucose tests

The Aref value is the IAUC value of the reference food (IAUC refers to the area increase under the blood glucose response curve). The IAUC value is the response curve drawn based on the blood glucose concentration detected at each time point. The sum of the areas of each part that is higher than the fasting blood glucose basal level is calculated using the geometric method based on time (min) and blood glucose change (mmol/L).

Table 8 Glucose test Aref value and Aref average value

(2) Composition test of blood glucose concentration and _At value at each time point

The _At value is the IAUC value of the food to be tested.

Table 9 Blood glucose concentration and _At value at each time point of the composition test

4.1.2 GI value of composition

According to the GI calculation formula, GI composition = A _t composition / Aref average value × 100, the calculation results are as follows:

Table 10 GI value of composition

As can be seen from the table above, the GI of the composition is 25.64, which is approximately 26. According to the results of "WS/T652 Method for Determining the Glycemic Index of Foods", GI = 26 < 55, which is a low GI food.

4.1.3 Blood glucose response curve

The blood sugar response curve is an intuitive expression of blood sugar after consumption. According to the blood sugar response curve (Table 11 and Figure 6), the blood sugar response curve of the test object showed a slow upward trend compared with glucose before 30 minutes, and blood sugar reached a peak at 30 minutes. At this time, the blood sugar level of the test object was only 69% of the reference glucose; then the blood sugar showed a slow downward trend, and the overall blood sugar level was stable with small fluctuations.

Table 11 Results of variance analysis of glucose and blood sugar responses of the combination at each time point

Note: ^* P < 0.05 means significant difference, ^** P < 0.01 means extremely significant difference.

During consumption of the composition of Example 1, the blood sugar level of the human body slowly rises to a peak value within 30 minutes, and the peak value of the blood sugar level of the composition is only 69% of the peak value of the glucose standard. After that, the blood sugar level begins to slowly decline. The blood sugar curve of the composition 2 hours after the meal is in a state of "slow rise and slow fall" compared with the glucose standard. The composition helps maintain postprandial blood sugar after eating. The body can maintain a stable state, thus avoiding a series of adverse metabolic reactions caused by drastic fluctuations in blood sugar.

4.2 Comparative Example 1

4.2.1 Test results of reference glucose and composition

(1) Aref value and Aref average value of three glucose tests

Table 12 Glucose test Aref value and Aref average value

(2) Composition test of blood glucose concentration and _At value at each time point

Table 13 Blood glucose concentration and A _t value at each time point of the composition test

4.2.2 GI value of composition

According to the GI calculation formula, GI composition = A _t composition / Aref average value × 100, the calculation results are as follows:

Table 14 Composition GI value

From the above table, we can know that the GI of the composition is 42.56, which is approximately 43. According to the results of "WS/T652 Method for Determining the Glycemic Index of Foods", GI = 43 < 55, which is a low GI food.

4.2.3 Blood glucose response curve

The blood glucose response curve is an intuitive representation of blood glucose after consumption. According to the blood glucose response curve (Table 15 and Figure 7), within 120 minutes, the blood glucose response curves of the test and reference glucose are similar. It rises to a peak within the first 30 minutes, at which time the blood glucose peak of the test object is only 69% of that of glucose. The blood glucose response curve of the test object shows a slow upward trend compared with glucose before 30 minutes of consumption; then the blood glucose shows a slow downward trend and remains relatively stable within 90 to 120 minutes. The overall blood glucose level of the edible test object is stable with small fluctuations.

Table 15 Glucose and blood sugar response analysis results at each time point

Note: ^* P < 0.05 means significant difference, ^** P < 0.01 means extremely significant difference.

4.3 Comparative Example 2

4.3.1 Test results of reference glucose and its composition

(1) Aref value and Aref average value of three glucose tests

Table 16 Glucose test Aref value and Aref average value

(2) Composition test of blood glucose concentration and _At value at each time point

Table 17 Blood glucose concentration and A _t value at each time point of the composition test

4.3.2 GI value of composition

According to the GI calculation formula, GI composition = A _t composition / Aref average value × 100, the calculation results are as follows:

Table 18 Composition GI value

As can be seen from the table above, the GI of the composition is 34.87, which is approximately 35. According to the results of "WS/T652 Method for Determining the Glycemic Index of Foods", GI = 35 < 55, which is a low GI food.

4.3.3 Blood glucose response curve

The blood glucose response curve is an intuitive representation of blood glucose after consumption. According to the blood glucose response curve (Table 19 and Figure 8), within 120 minutes, the trends of the blood glucose response curves of the test and reference glucose are slightly different. The peak value is reached in the first 30 minutes, at which time the blood glucose peak of the test object is only 78% of that of glucose. The blood glucose response curve of the test object shows a slow upward trend compared with glucose before 30 minutes of consumption; then the blood glucose shows a slow downward trend and remains relatively stable within 60 to 90 minutes. The overall blood glucose level of the edible test object is stable with small fluctuations.

Table 19 Glucose and blood sugar response analysis results at each time point

Note: ^* P < 0.05 means significant difference, ^** P < 0.01 means extremely significant difference.

4.4 Comparative Example 3

4.4.1 Test results of reference glucose and composition

(1) Aref value and Aref average value of three glucose tests

Table 20 Glucose test Aref value and Aref average value

(2) Composition test of blood glucose concentration and _At value at each time point

Table 21 Blood glucose concentration and A _t value at each time point of the composition test

4.4.2 GI value of composition

According to the GI calculation formula, GI composition = A _t composition / Aref average value × 100, the calculation results are as follows:

Table 22 Composition GI value

As can be seen from the table above, the GI of the composition is 34.36, which is approximately 34. According to the results of "WS/T652 Method for Determining the Glycemic Index of Foods", GI = 34 < 55, which is a low GI food.

4.4.3 Blood glucose response curve

The blood glucose response curve is an intuitive representation of blood glucose after consumption. According to the blood glucose response curve (Table 23 and Figure 9), within 120 minutes, the blood glucose response curve trends of the test and reference glucose are similar. It rises to a peak within the first 30 minutes. Compared with fasting blood glucose, the peak blood glucose level after consuming the test object increased by 17%, and the peak blood glucose level after consuming glucose increased by 65%. The peak blood glucose level after consuming the test object is only 72% of that of glucose. Compared with glucose, the blood glucose level after consuming the test food rises steadily; then the blood glucose concentration gradually decreases and remains stable within 60 to 120 minutes. The downward trend of the blood glucose response curve after consuming the test object is slower than that after consuming glucose, which is conducive to stable blood glucose.

Table 23 Results of variance analysis of glucose and blood sugar responses of the combination at each time point

Note: ^* P < 0.05 means significant difference, ^** P < 0.01 means extremely significant difference.

It can be seen from the above that the samples prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are all low GI foods. Low GI foods stay in the gastrointestinal tract for a long time, have a low absorption rate, release glucose slowly, have a low peak value after glucose enters the blood, and a slow decline rate. Moreover, Example 1 has a lower GI value (Table 24) compared with Comparative Examples 1, 2, and 3. The blood sugar fluctuation caused by it is more gentle, which helps to stabilize blood sugar after a meal, thereby avoiding a series of adverse metabolic reactions caused by drastic fluctuations in blood sugar.

Table 24 GI value

Glycemic load (GL): the available carbohydrates in 100 g or 1 serving of food.

Available carbohydrates (AC): Carbohydrates that can be digested and absorbed in the small intestine, mainly including sugars, starches (except resistant starch) and some sugar alcohols that have a blood sugar-raising effect.

Glycemic load can be calculated by the following formula: GL = GI/100 × C _AC .

Table 25 Available carbohydrate content and GL value per 1 serving (calculated as 28g) of the test material

As can be seen from the above, Example 1 has a lower GL value (Table 25) than Comparative Example 1, Comparative Example 2, and Comparative Example 3. Combining the GI value and the GL value, Example 1 has a better effect of stabilizing blood sugar than Comparative Example 1, Comparative Example 2, and Comparative Example 3, and is more suitable for daily consumption in higher portions.

Test Example 3: Sensory Testing

The dissolution indexes (including sinking time and sinking mass) of the samples of Example 1, Comparative Example 4 and Comparative Example 6 were compared and tested.

Sinking time: Take 28g of the samples prepared in Example 1, Comparative Example 4 and Comparative Example 6 respectively, dissolve them in 180ml of warm water (about 50°C), start timing from the time the samples are poured into the warm water, and stop timing when all the samples are immersed in the water, and record the time taken.

Sinking lumps: Take 28 g of the samples prepared in Example 1, Comparative Example 4, and Comparative Example 6 respectively, dissolve them in 180 ml of warm boiled water (about 50°C), immediately stir clockwise 15 times with a stirring spoon, stir counterclockwise 15 times, pass the liquid through a 20-mesh sieve, and observe the undissolved lumps retained by the sieve.

Table 26 Adjustability Index

Compared with Comparative Examples 4 and 6, Example 1 has better dissolution properties than Comparative Examples 4 and 6, and has less lumps after dissolution.

The sensory indicators (including color, smell and taste) of the samples of Example 1, Comparative Example 5 and Comparative Example 6 were compared and tested.

Table 27 Sensory indicators (color, smell, taste)

Compared with Comparative Example 5 and Comparative Example 6, the color, smell and taste of Example 1 are better than those of Comparative Example 5 and Comparative Example 6.

The dispersibility and sensory indexes of Example 1 and Comparative Example 6 were compared and tested.

Table 28 Preparation and sensory indexes

Compared with Comparative Example 6, Implementation 1 has better sensory and brewing properties than Comparative Example 6.

It should be noted that, although the technical solution of the present invention is introduced with specific examples, those skilled in the art will appreciate that the present invention should not be limited thereto.

The embodiments of the present invention have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or technical improvements in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims (10)

A nutritional composition for blood sugar control, characterized in that the nutritional composition has a milk-based component as a main component, and further comprises a colostrum component and an oligosaccharide component, Based on the total dry mass of the nutritional composition, the content of the colostrum component is 0.2-20% by mass, the content of the oligosaccharide is 3-30% by mass, wherein, based on dry weight, the content of immunoglobulin IgG in the colostrum component is 10% by mass or more, The milk-based material component is derived from cow's milk or goat's milk, and has a protein content of 20-28% by weight and a fat content of less than 16% by weight based on dry weight. The nutritional composition according to claim 1, characterized in that the oligosaccharide is selected from one or more of isomaltooligosaccharides, maltooligosaccharides, fructooligosaccharides, galacto-oligosaccharides and human milk oligosaccharides. The nutritional composition according to claim 1 or 2, characterized in that, based on the total dry mass of the nutritional composition, the content of the colostrum component is 0.5-15% by mass, and the content of the oligosaccharide is 8-20% by mass. The nutritional composition according to any one of claims 1 to 3, characterized in that the colostrum component is a bovine colostrum component, and the fat content in the bovine colostrum component is 6% by weight or less based on dry weight. The nutritional composition according to any one of claims 1 to 4, characterized in that the carbohydrate content in the milk base component is 45 to 60% by weight based on dry weight. The nutritional composition according to any one of claims 1 to 5, characterized in that the nutritional composition is in a solid, semi-solid or liquid state. A dairy product for controlling blood sugar and providing nutritional supplement, characterized in that the dairy product contains or uses the nutritional composition according to any one of claims 1 to 6. The dairy product according to claim 7 is characterized in that the dairy product includes dairy products for children, dairy products for pregnant women or dairy products for middle-aged and elderly people. The dairy product according to claim 7 or 8, characterized in that the dairy product is a liquid dairy product or a milk powder product. Use of the nutritional composition according to any one of claims 1 to 6 or the dairy product according to any one of claims 7 to 9 in improving immunity.