Regulation Of Hawthorn Ultrafine Powder On Obesity Induced By High-Fat Diet In C57BL/6J Mice And Development Of Vegetarian Nutritious Meal Powder

Hawthorn,as a kind of herbal and edible fruit,has attracted worldwide attention due to its unique sweet and sour taste,rich nutrition and multiple pharmacological effects.In this paper,based on the problem of obesity prevalent in the current society and combined with the pharmacological effects of hawthorn,a kind of vegetarian nutritious meal powder made of hawthorn ultrafine powder is developed to assist obese patients in weight loss and physical condition adjustment.In the subject,the performance indexes of hawthorn coarse powder obtained by ordinary grinding method is compared with that of hawthorn ultrafine powder obtained by shear grinding method,and the influence of ultrafine grinding treatment on the physicochemical properties,dissolution rate of chemical components and its antioxidation is preliminarily analyzed.At the same time,the alleviation of hawthorn ultrafine powder on obesity induced by high-fat diet in C57BL/6J mice and its mechanism of regulating obesity factors are studied.A kind of vegetarian nutritious meal powder,which has the effect of reducing weight is developed to provide data for the fine and deep processing of hawthorn and provide theoretical basis for the development of hawthorn into special food materials.The main results are as follows:1.Physical properties of hawthorn coarse powder and ultrafine powder are respectively measured:hawthorn ultrafine powder has higher specific surface area,water solubility,fluidity and other performances?P<0.05?.Before and after ultrafine grinding,the protein content and the total acid content in the basic components of hawthorn ultrafine powder are reduced and the polysaccharide dissolution rate,polyphenol dissolution rate and oxidation resistance of hawthorn ultrafine powder are significantly higher than those of hawthorn coarse powder obtained by ordinary grinding.However,portions of amino acids in the hawthorn coarse powder are slightly higher than that in the hawthorn ultrafine powder.By measuring the composition and content of polyphenols in the hawthorn ultrafine powder with high-performance liquid chromatography,11 phenolic substances including chlorogenic acid derivatives,chlorogenic acid,procyanidin B₂,cornflower-3-galactoside,epicatechin,B-type PA trimer II,B-type PA tetramer III,B-type PA trimer I,B-type PA dimer I,hyperin and Isoquercitrin are preliminarily identified.2.Forty male SPF mice were randomly divided into control group,high fat group and hawthorn ultrafine powder low and high dose group,with 10 rats in each group.The animals were kept for 12 weeks and the relevant indicators were measured during the experiment.The results showed that the low and high doses of hawthorn ultrafine powder could significantly reduce the body weight?P<0.01?,liver coefficient?P<0.05?,glucose tolerance?P<0.05,P<0.01?,serum TG,T-CHO,LDL-C,AST,ALT,MDA levels?P<0.05,P<0.01?and TG,T-CHO levels in liver tissue?P<0.05,P<0.01?,and elevated serum HDL-C and SOD levels?P<0.05,P<0.01?,improved fat vacuoles,alignment and inflammation in liver tissue,and significantly decreased PPAR-?,NF-?B,SREBP-1c and FAS mRNA expression levels in epididymal adipose tissue?P<0.05,P<0.01?.The above experiments prove that Hawthorn ultrafine powder can reduce fat accumulation and reduce inflammation in obese mice induced by high-fat diet.3.In this paper,a kind of hawthorn vegetarian nutritious meal powder product with slimming effect is developed after mixing natto ultrafine powder and hawthorn ultrafine powder which are self-developed and fermented with Kuzu,Xylitol and maltodextrin.Given that the taste of meal replacement powder is also an important factor in people's selection process,by changing the content of each main ingredient in meal replacement powder and aiming at improving the subjective taste score of testers of all ages and through single factor experiments and orthogonal experiments,it is concluded that the nutritious meal powder has the best taste,good wettability,sinkability and solubility when the addition amount of hawthorn powder is 9 g?36%?,the addition amount of natto powder is 3 g?12%?,the addition amount of Kuzu is 2g?8%?,the addition amount of Xylitol is 5 g?20%?,and the addition amount of maltodextrin is 6g?24%?.