CN-121970823-A - Vegetable protein meat capable of improving glycolipid metabolism

CN121970823ACN 121970823 ACN121970823 ACN 121970823ACN-121970823-A

Abstract

The invention belongs to the field of biological manufacturing, and in particular relates to a vegetable protein meat capable of improving the metabolism condition of glycolipid, wherein a vegetable protein product comprises the following raw materials of vegetable protein; chlorogenic acid, laccase, wherein the vegetable protein product is prepared from the raw materials through a crosslinking reaction. The plant protein product is obtained by combining chlorogenic acid and laccase to specifically modify plant protein, can effectively control weight gain, can systematically improve glycolipid metabolic disturbance caused by high-fat diet, mainly comprises the aspects of abnormal blood sugar level, abnormal blood lipid level, liver steatosis, unbalanced intestinal flora and the like, and has wide application prospect.

Inventors

YANG MINGYANG
LI XIANG
ZHAO JIANSHENG
WANG SHUXIA
Cao xinqiao
ZHOU HAIZHEN
WANG JI
LIU RU
LI TIANGE
WANG TIANLIN
LI HONGXIAO
DONG MINGJIE

Assignees

河南双汇投资发展股份有限公司
河南省肉品技术创新中心有限公司

Dates

Publication Date: 20260505
Application Date: 20260115

Claims (10)

1. A vegetable protein product, characterized in that the vegetable protein product comprises the following raw materials: A plant protein; Chlorogenic acid; Laccase; wherein the vegetable protein product is prepared from the raw materials through a crosslinking reaction.
2. The vegetable protein product of claim 1, wherein the vegetable protein comprises one or more of soy protein isolate, pea protein and wheat protein.
3. The plant protein product according to claim 1, wherein the mass ratio of the plant protein, chlorogenic acid and laccase is (800-1200): 1-6): 0.5-2.
4. A food, pharmaceutical or health product, characterized in that the food, pharmaceutical or health product comprises: a vegetable protein product according to any one of claims 1 to 3.
5. A method of preparing the vegetable protein product of any one of claims 1-3, comprising the steps of: Contacting the modified system with the plant protein to carry out a crosslinking reaction to obtain the plant protein product; wherein the modification system comprises laccase and chlorogenic acid.
6. The method of claim 5, wherein the mass ratio of the plant protein, the chlorogenic acid and the laccase is (800-1200): 1-6): 0.5-2; Optionally, the contact mode is gradient heating treatment, the initial temperature of the gradient heating treatment is 20-40 ℃, the final temperature of the gradient heating treatment is 135-150 ℃, and each heating gradient is 25-35 ℃.
7. Use of a vegetable protein preparation according to any one of claims 1 to 3 for the preparation of a medicament for the prevention, alleviation, adjuvant treatment or treatment of obesity and its associated metabolic syndrome.
8. The use according to claim 7, wherein the associated metabolic syndrome comprises one or more of hyperlipidemia, non-alcoholic fatty liver disease and insulin resistance.
9. The use according to claim 7, wherein the medicament has at least one of the following uses: controlling body weight; Regulating blood lipid level; regulating blood glucose levels; Improving liver lipid deposition; Improving glucose intolerance of the organism; Improving insulin sensitivity of the body; improving organ coefficients; Improving adipose tissue deformation; Improving the imbalance of intestinal flora; wherein the organ coefficients include one or more of heart coefficients, liver coefficients, spleen coefficients, and kidney coefficients; The index of the blood lipid level is selected from one or more of total cholesterol, triglyceride, low density lipoprotein cholesterol and high density lipoprotein cholesterol.
10. Use of the vegetable protein product according to any one of claims 1 to 3 for the preparation of a health product, characterized in that the health product has at least one of the following uses: Regulating blood lipid and/or assisting in reducing blood lipid; Regulating blood glucose and/or assisting in lowering blood glucose.

Description

Vegetable protein meat capable of improving glycolipid metabolism Technical Field The invention belongs to the field of biological manufacturing, and particularly relates to vegetable protein meat capable of improving the metabolism condition of glycolipids. Background With the continuous increase of the ratio of high-fat and high-sugar food in modern dietary structures, the ratio of obese people is synchronously increased, and particularly, the long-term intake of the high-fat and high-sugar food by human bodies can destroy the energy balance of organisms, promote the excessive proliferation and hypertrophy of adipose tissues and cause the dysfunction of adipose cells, thereby further causing a series of metabolic complications such as insulin resistance, dyslipidemia, nonalcoholic fatty liver and the like. At present, intervention treatment means aiming at obesity and metabolic complications thereof mainly comprise life style management, drug treatment, operation and the like, however, the compliance of life style management is generally low, the drug treatment has a certain side effect risk, weight rebound is easy to occur after drug withdrawal, and the operation is more traumatic. Thus, there is a need to develop a therapeutic strategy that has high patient compliance and that is effective in the intervention of obesity and its metabolic complications. Disclosure of Invention The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent. To this end, the present invention provides a vegetable protein meat that improves the metabolic status of glycolipids. The plant protein product is obtained by combining chlorogenic acid and laccase to specifically modify plant protein, can effectively control weight gain, can systematically improve glycolipid metabolic disturbance caused by high-fat diet, mainly comprises the aspects of abnormal blood sugar level, abnormal blood lipid level, liver steatosis, unbalanced intestinal flora and the like, and has wide application prospect. In a first aspect of the invention, the invention provides a vegetable protein preparation. According to an embodiment of the invention, the vegetable protein product comprises vegetable protein, chlorogenic acid and laccase, wherein the vegetable protein product is prepared from the raw materials through a crosslinking reaction. The plant protein product is obtained by combining chlorogenic acid and laccase to specifically modify plant protein, and can effectively interfere with weight increase caused by obesity and simultaneously interfere with glycolipid metabolic disturbance usually caused by obesity, and mainly comprises the aspects of abnormal blood sugar level, abnormal blood lipid level, liver steatosis, intestinal flora imbalance and the like. According to an embodiment of the present invention, the above vegetable protein product may further have at least one of the following additional technical features: according to an embodiment of the invention, the vegetable proteins comprise one or more of soy protein isolate, pea protein and wheat protein. According to the embodiment of the invention, the mass ratio of the plant protein to the chlorogenic acid to the laccase is (800-1200): 1-6): 0.5-2. In a second aspect of the invention, the invention provides a food, pharmaceutical or nutraceutical product. According to an embodiment of the invention, the food, pharmaceutical or health product comprises the vegetable protein product of the first aspect. Those skilled in the art will appreciate that the features and advantages described above with respect to the vegetable protein product are equally applicable to the food, pharmaceutical or health care product and are not described in detail herein. In a third aspect of the invention, the invention provides a method of preparing a vegetable protein preparation according to the first aspect. According to an embodiment of the invention, the method comprises the steps of contacting a modification system with the plant protein, and performing a crosslinking reaction to obtain the plant protein product, wherein the modification system comprises laccase and chlorogenic acid. The method provided by the embodiment of the invention has the advantages of mildness, green and safety, excellent performance of the prepared vegetable protein product and the like. According to an embodiment of the present invention, the above method may further have at least one of the following additional technical features: according to the embodiment of the invention, the mass ratio of the plant protein to the chlorogenic acid to the laccase is (800-1200): 1-6): 0.5-2. According to the embodiment of the invention, the contact mode is gradient heating treatment, the initial temperature of the gradient heating treatment is 20-40 ℃, the final temperature of the gradient heating treatment is 135-150 ℃, and each heating gradient is 25-35 ℃. In a fourth aspect