CN116602405B - Use of a composition comprising black pepper extract for the preparation of a product for promoting muscle protein synthesis and for alleviating and/or eliminating inflammation - Google Patents
Use of a composition comprising black pepper extract for the preparation of a product for promoting muscle protein synthesis and for alleviating and/or eliminating inflammation Download PDFInfo
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention relates to the use of a composition of protein and black pepper extract for the preparation of a product for promoting muscle protein synthesis and for alleviating and/or eliminating inflammation. The composition containing the black pepper extract and the protein can promote protein absorption, and compared with the composition which is used for independently supplementing the protein, the composition containing the black pepper extract can promote the synthesis rate of muscle protein, and is more beneficial to relieving muscle soreness, reducing muscle injury and relieving inflammatory reaction.
Description
Technical Field
The invention belongs to the field of sports nutrition food, and particularly relates to application of a composition of protein and black pepper extract in nutrition products, and more particularly relates to application of a composition of protein and black pepper extract in nutrition products for promoting muscle protein synthesis and relieving and/or eliminating inflammation.
Background
The pepper is a plant of Piperaceae, namely the plant of Piper genus, namely ancient month, black Sichuan and white Sichuan, which has the reputation of "the king of spice", and is one of the important spice crops in the world, and is also one of the spice medicines widely used in traditional medicine in China and India.
The dried and nearly mature or mature pepper fruit is a kind of Chinese pharmacopoeia of 2015 edition, has the effects of warming middle-jiao and dispelling cold, descending qi and eliminating phlegm, and is clinically used for treating stomach cold vomiting, abdominal pain and diarrhea, inappetence and epilepsia and excessive phlegm.
Black pepper is also an important health food today, with piperine as the main active ingredient. Piperine is helpful for cognizing brain function, promoting nutrient absorption, and improving gastrointestinal tract function. Piperine is a broad-spectrum anticonvulsant with structural formulaIs easily soluble in chloroform, ethanol, diethyl ether, benzene and acetic acid, and is hardly soluble in water and petroleum ether. Therefore, when the black pepper extract is used as an additive to be added into sports nutrition food, especially liquid sports nutrition food, the problems of easy separation and precipitation and the like often exist, and the application field of the black pepper extract is limited.
Therefore, other new uses of black pepper extract are still to be developed.
Disclosure of Invention
In view of the above problems of the prior art, it is an object of the present invention to provide a use of a composition of protein and black pepper extract in a product for promoting muscle protein synthesis and alleviating and/or eliminating inflammation.
The present invention provides the use of a composition made from protein and black pepper extract for the preparation of a product for promoting muscle protein synthesis and alleviating and/or eliminating inflammation.
Preferably, the composition is prepared from 30 to 98 parts of protein and 0.002 to 2 parts of black pepper in parts by weight.
Preferably, the black pepper extract is prepared by the following steps:
Pulverizing fructus Piperis, reflux-extracting with 95% ethanol of 6 times weight of fructus Piperis for 2 times, each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to paste, freeze-drying paste crude extract at-45deg.C, pulverizing with ball mill to obtain crude extract powder, washing with n-hexane washing solution at 25-60deg.C for 2 times, dissolving with 95% ethanol of 4 times weight of fructus Piperis extract, filtering with activated carbon, vacuum concentrating filtrate, freeze-drying again at-15deg.C, grinding at the same temperature to obtain fructus Piperis extract granule with average particle diameter of 15-30 μm, and packaging.
Preferably, the protein is an animal protein, a vegetable protein or a protein of microbial origin.
The animal protein is whey protein;
the plant protein is soybean protein;
the protein of microbial origin is a yeast protein.
Optionally, the product further comprises auxiliary materials selected from isomaltulose and edible essence, and the auxiliary materials are used according to the conventional dosage in the field.
Preferably, the product is a sports nutritional food, a health product or a pharmaceutical product.
In another aspect, the invention provides a method of promoting muscle protein synthesis and alleviating and/or eliminating inflammation in a subject, comprising administering to the subject a composition comprising an effective amount of black pepper extract and protein.
Preferably, the protein is a protein powder of animal, plant or microbial origin.
Preferably, the black pepper extract is black pepper extract emulsion, and the black pepper extract emulsion comprises the following components in parts by weight:
1) Black pepper extract, 25 parts;
2) 18 parts of an emulsifier;
3) 67 parts of water.
The emulsifier is selected from one or more of sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl), diacetyl tartaric acid monoglyceride (datem), sucrose fatty ester (se) and distilled monoglyceride (dmg).
Preferably, the emulsifier is selected from one or more of sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl) and sucrose fatty ester (se).
Advantageous effects
The composition containing the black pepper extract and the protein can promote protein absorption, and compared with the composition which is used for independently supplementing the protein, the composition containing the black pepper extract can promote the synthesis rate of muscle protein, and is more beneficial to relieving muscle soreness, reducing muscle injury and relieving inflammatory reaction.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following description will briefly explain the drawings needed in the embodiments or the prior art, and it is obvious that the drawings in the following description are some embodiments of the present invention and that other drawings can be obtained according to these drawings without inventive effort to a person skilled in the art.
FIG. 1 shows the overall test procedure in example 1, with the test lasting 5 days.
FIG. 2 shows a detailed test flow on day 1 of example 1.
Figure 3 shows the change in plasma leucine levels in subjects in the day 1 experiment of example 1.
Fig. 4 shows the change in plasma EAA levels in subjects in the day 1 experiment of example 1.
Fig. 5 shows the subject's muscle FSR changes in the experiment on day 1 of example 1, indicating a significant difference ratio (P < 0.05) from the group B at time point, # indicating a significant difference (P < 0.05) from the group D at time point, & indicating a significant difference (P < 0.05) from the group F at time point.
Figure 6 shows the subject DOMS score change in example 1.
Fig. 7 shows subject MVC variation in example 1.
Fig. 8 shows the subject serum CK changes in example 1.
Figure 9 shows the serum myoglobin changes of the subject in example 1.
Figure 10 shows the subject serum CPR changes in example 1.
Detailed Description
Hereinafter, preferred embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. Before the description, it should be understood that the terms used in the specification and the appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present invention on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Accordingly, the description herein is for the purpose of illustrating preferred examples only and is not intended to limit the scope of the invention, as it will be understood that other equivalent implementations and modifications may be made without departing from the spirit and scope of the invention.
All features or conditions defined herein in terms of numerical ranges or percentage ranges are for brevity and convenience only. Accordingly, the description of a numerical range or percentage range should be considered to cover and specifically disclose all possible sub-ranges and individual values within the range, particularly integer values. For example, a range description of "1 to 8" should be taken as having specifically disclosed all sub-ranges such as 1 to 7, 2 to 8, 2 to 6, 3 to 6, 4 to 8, 3 to 8, etc., particularly sub-ranges defined by all integer values, and should be taken as having specifically disclosed individual values such as 1, 2, 3, 4, 5, 6, 7, 8, etc. within the range. The foregoing explanation applies to all matters of the invention throughout its entirety unless indicated otherwise, whether or not the scope is broad.
If an amount or other numerical value or parameter is expressed as a range, preferred range, or a series of upper and lower limits, then it is understood that any range, whether or not separately disclosed, from any pair of the upper or preferred value for that range and the lower or preferred value for that range is specifically disclosed herein. Furthermore, where a range of numerical values is recited herein, unless otherwise stated, the range is intended to include the endpoints thereof, and all integers and fractions within the range.
In this context, numerical values should be understood to have the accuracy of the numerical significance of the numerical values provided that the objectives of the present invention are achieved. For example, the number 40.0 is understood to cover a range from 39.50 to 40.49.
In the examples, the black pepper extract is treated by a special process to most effectively and maximally retain key ingredient piperine in black pepper. In the preparation method of the black pepper extract, 95% ethanol is firstly used for ethanol extraction treatment so as to extract key components piperine as far as possible, and then the obtained pasty crude extract is freeze-dried at the temperature of minus 45 ℃ and then crushed by a ball mill to obtain crude extract powder. The freeze-drying step can effectively protect piperine from being damaged in the later steps such as crushing and the like. Then dissolving with ethanol again, filtering with active carbon, and vacuum concentrating the filtrate to ensure the purity of piperine. Then freeze-drying again at-15 deg.C, and grinding at the same temperature to obtain black pepper extract particles with average particle diameter of 15-30 μm. The temperature in the second freeze-drying is not too low, because the piperine is subjected to the ethanol extraction treatment of the previous two ethanol solubilizations, the piperine purity is high and the integrity of the molecular structure is kept as much as possible, so the second freeze-drying temperature is not too low, and the proper lifting temperature is also beneficial to saving energy consumption.
The following examples are merely illustrative of embodiments of the present invention and are not intended to limit the invention in any way, and those skilled in the art will appreciate that modifications may be made without departing from the spirit and scope of the invention. Unless otherwise specified, reagents and equipment used in the following examples are commercially available products.
Example 1 preparation of whey protein and black pepper extract composition
The preparation method of the whey protein and black pepper extract composition of the present embodiment comprises the following steps:
1. whey protein and black pepper extract composition formula: 98g of whey protein, 1g of black pepper extract, 0.9g of isomaltulose and 0.1g of edible essence.
Wherein, the black pepper extract is prepared according to the following method: pulverizing fructus Piperis, reflux-extracting with 95% ethanol for 2 times each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to obtain paste, lyophilizing at-45deg.C, pulverizing with ball mill to obtain coarse extract powder, dissolving with 95% ethanol at 25deg.C to 60deg.C, filtering with activated carbon, vacuum concentrating filtrate, lyophilizing again at-15deg.C, and grinding at-15deg.C to obtain fructus Piperis extract with average particle diameter of 15-30 μm.
2. Process for preparing whey protein and black pepper extract composition
1) The raw materials are respectively weighed according to the formula proportion in the step 1: whey protein and black pepper extract are sieved by a 40-mesh sieve respectively for standby.
2) The auxiliary materials are respectively weighed according to the formula proportion: and uniformly mixing the raw materials and the auxiliary materials according to an equivalent progressive method and bagging.
3. Whey protein and black pepper extract composition product specifications of this example: 30g per bag.
Example 2 preparation of Soy protein and Black Pepper extract composition
The preparation method of the soybean protein and black pepper extract composition of the embodiment comprises the following steps:
1. soy protein and black pepper extract composition formulation: 98g of soybean protein, 1g of black pepper extract, 0.9g of isomaltulose and 0.1g of edible essence.
Wherein, the black pepper extract is prepared according to the following method: pulverizing fructus Piperis, reflux-extracting with 95% ethanol for 2 times each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to obtain paste, lyophilizing at-45deg.C, pulverizing with ball mill to obtain coarse extract powder, dissolving with 95% ethanol at 25deg.C to 60deg.C, filtering with activated carbon, vacuum concentrating filtrate, lyophilizing again at-15deg.C, and grinding at-15deg.C to obtain fructus Piperis extract with average particle diameter of 15-30 μm.
2. Process for preparing soybean protein and black pepper extract composition
1) The raw materials are respectively weighed according to the formula proportion in the step 1: soybean protein and black pepper extract, and sieving with 40 mesh sieve respectively for use.
2) The auxiliary materials are respectively weighed according to the formula proportion: and uniformly mixing the raw materials and the auxiliary materials according to an equivalent progressive method and bagging.
3. Soy protein and black pepper extract composition product specifications of this example: 30g per bag.
Example 3 preparation of Yeast protein and Black Pepper extract composition
The preparation method of the yeast protein and black pepper extract composition of the embodiment comprises the following steps:
1. yeast protein and black pepper extract composition formula: 98g of yeast protein, 1g of black pepper extract, 0.9g of isomaltulose and 0.1g of edible essence.
Wherein, the black pepper extract is prepared according to the following method: pulverizing fructus Piperis, reflux-extracting with 95% ethanol for 2 times each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to obtain paste, lyophilizing at-45deg.C, pulverizing with ball mill to obtain coarse extract powder, dissolving with 95% ethanol at 25deg.C to 60deg.C, filtering with activated carbon, vacuum concentrating filtrate, lyophilizing again at-15deg.C, and grinding at-15deg.C to obtain fructus Piperis extract with average particle diameter of 15-30 μm.
2. Yeast protein and black pepper extract composition preparation process
1) The raw materials are respectively weighed according to the formula proportion in the step 1: yeast protein and black pepper extract are respectively sieved by a 40-mesh sieve for standby.
2) The auxiliary materials are respectively weighed according to the formula proportion: and uniformly mixing the raw materials and the auxiliary materials according to an equivalent progressive method and bagging.
3. Yeast protein and black pepper extract composition product specifications of this example: 30g per bag.
Example 4
In this example, the difference from example 1 is that the whey protein has a mass of 30g, the black pepper extract has a mass of 0.002g, isomaltulose 0.9g and flavoring essence 0.1g.
Example 5
In this example, it is different from example 1 in that the mass of black pepper extract is 0.002g.
Example 6
In this example, the difference from example 2 is that the mass of soybean protein was 30g, the mass of black pepper extract was 0.002g, isomaltulose was 0.9g, and flavoring essence was 0.1g.
Example 7
In this example, it is different from example 2 in that the mass of black pepper extract is 0.002g.
Example 8
In this example, the difference from example 3 is that the yeast protein has a mass of 30g, the black pepper extract has a mass of 0.002g, isomaltulose has a mass of 0.9g, and the flavoring essence has a mass of 0.1g.
Example 9
In this example, it is different from example 3 in that the mass of black pepper extract is 0.002g.
Example 10
In this embodiment, an emulsion of black pepper extract is used, and the preparation method of the emulsion includes: 25g of black pepper extract, 18g of sodium stearoyl lactylate (ssl) was added to 67g of water and stirred at 500rpm for 30 minutes to form a black pepper extract emulsion. A composition of whey protein and black pepper extract emulsion was prepared in the same manner as in example 1.
Test example: protein and black pepper extract composition for promoting protein synthesis and relieving and/or eliminating inflammation
1 Subject and method
1.1 Study subjects:
56 men (age 18-30 years) without resistance exercise habits (training less than 3 times per week) were selected as subjects. The subjects avoided the use of protein and high doses of vitamin/mineral supplements (greater than 100% of recommended dietary intake), herbs and medications (especially non-steroidal or non-steroidal anti-inflammatory drugs such as ibuprofen and aspirin) one month prior to and during the trial. Subjects were signed with informed consent prior to the experiment and randomized into group a (control, water), group B (whey protein), group C (whey protein + black pepper extract composition of example 1), group D (soy protein), group E (soy protein + black pepper extract composition of example 2), group F (yeast protein) and group G (yeast protein + black pepper extract composition of example 3).
1.2 Dietary control and nutritional supplements
Prior to the study trial, subjects were subjected to a 3-day meal survey by a registered nutritional technician to understand the total calories of the individual's meal and the intake ratio of carbohydrates, fats, and proteins. The personalized diet of the subjects is given according to the proportion of total heat energy and three nutrients, and the subjects eat according to the diet from two days before the experiment to the end of the experiment. Particular care is taken that the daily dietary protein intake remains substantially unchanged. The experiment was performed on a unified basis in the first morning with a standardized breakfast having 23kJ calories, 0.11g protein, 0.30g fat and 0.58g carbohydrate per kg body weight. The experiment is finished in the first day training, the control group ingests the drinking water, and the other groups ingest the nutrition brewed by the drinking water, each part contains 30g of nutrition, and the protein content is 75%. Thereafter 1 nutrient was ingested before the test at day 1,2, 3, 4, before the night sleep and after the morning exercise ability test at day 2, 3, 4.
1.3 Training and exercise Capacity test
Subjects 1RM were tested 1 week prior to the experiment and were familiar with training and exercise capacity testing protocols, and exercise capacity was tested after the 2 nd, 3 rd, 4 th, 5 th morning after blood sampling, before and after training on day 1 of the experiment.
The motor ability test uses the right leg quadriceps isokinetic maximum voluntary contraction (voluntary maximal contraction, MVC) test. The test procedure was such that the subject sits on a knee extension device with a four-point harness securing the chest and hip, the hip and knee being 90 °. Three attempts were made for 5 seconds with a rest for 1min. The body is warmed on the exercise bicycle for 5min before MVC test.
Table 1 training protocol
1.4 Experimental procedure
The formal experiment was continued for 5 days, and subjects were tested for body composition one week prior to the experiment, subjected to a diet survey, tested for 1RM, and familiar with training and testing protocols. Subjects arrived at the laboratory at 7 a.m. after one night on the first day of the formal experiment, and the subjects were scored for delayed muscle soreness (delayed onset of muscle soreness, DOMS) (1-10) and bled. And then uniformly taking breakfast, taking a rest for one hour after meal, carrying out exercise capacity test, and starting training after the test is completed. After training, blood collection is finished, DOMS score is recorded, exercise capacity is tested, left leg muscle samples are collected, nutrition is taken in, and continuous injection of 2H5 phenylalanine is started for 3 hours. Thereafter, blood was collected again at 0.5, 1, 1.5, 2,3 hours, and the left leg muscle sample was collected again at 3 hours. Subjects were fasted to the laboratory on days 2,3, 4,5 am, recorded the DOMS score, sampled and tested for locomotor ability. The overall embodiment and the procedure of the muscle protein synthesis test embodiment (performed before and after the first day of training) are shown in fig. 1 and 2.
1.5 Measurement of essential amino acid concentration in plasma
The mass spectrometry detects the concentration of essential amino acids in the plasma for 0.5, 1, 1.5, 2 and 3 hours after the nutrient is taken.
1.6FSR detection
Mass spectrometry measures 2H5 phenylalanine enrichment in muscle protein and unorganized amino acid pools (non-synthetic muscle protein amino acids) and calculates the muscle protein muscle Fraction Synthesis Rate (FSR).
1.7 Serum related index test
Levels of muscle injury markers and inflammation-related markers in serum before and after training on day 1 of the test, and on days 2, 3,4, and 5 of the test. The detection indexes comprise: myoglobin, creatine kinase (CREATINE KINASE, CK) and C-reactive protein (CRP) levels.
1.8 Statistical analysis
All values represent mean ± standard deviation (X ± SD). The data was transformed using the Box-Cox transform set to stabilize the variance and approximate a normal distribution of data. To test differences between groups, the data were modeled using the ANCOVA model and the resting values were used as covariates. The comparison with the resting value is based on the inference of the response and resting variable central intercept in the ANCOVA model. Each time point was modeled separately. The difference was tested by performing a two-factor analysis of variance (protein type, whether black pepper extract was added) on the variables indicating the difference between the groups, calculating the individual effects of adding black pepper, and performing a pair-wise comparison. Significance was set to P <0.05. All calculations are done in R.
2 Experimental results
Table 2: effects on subject plasma leucine
Table 3: influence on essential amino acids of the plasma of a subject
Table 4: effects on subject muscle FSR
Table 5: impact on DOMS score in subjects
| Group of | Before training | After training | Day 2 | Day 3 | Day 4 | Day 5 |
| A | 1.22±0.28 | 4.25±0.34 | 6.72±0.55 | 6.37±0.52 | 4.68±0.38 | 3.03±0.24 |
| B | 1.28±0.29 | 4.28±0.35 | 6.19±0.47 | 5.50±0.45 | 3.66±0.24 | 2.42±0.20 |
| C | 1.11±0.34 | 4.32±0.45 | 5.89±0.48 | 4.90±0.40 | 3.22±0.36 | 2.21±0.28 |
| D | 1.36±0.26 | 4.45±0.34 | 6.44±0.49 | 6.25±0.51 | 4.20±0.39 | 2.98±0.24 |
| E | 1.21±0.32 | 4.52±0.39 | 6.01±0.51 | 5.21±0.50# | 4.11±0.34 | 2.54±0.32 |
| F | 1.51±0.31 | 4.82±0.34 | 6.09±0.48 | 6.08±0.43 | 4.11±0.33 | 2.67±0.28 |
| G | 1.42±0.24 | 4.21±0.35 | 5.89±0.51 | 5.19±0.45& | 3.99±0.34 | 2.50±0.28 |
Table 6: effect on subject right leg quadriceps MVC
| Group of | Before training | After training | Day 2 | Day 3 | Day 4 | Day 5 |
| A | 100±0 | 71±6 | 75±8 | 79±7 | 87±9 | 95±10 |
| B | 100±0 | 72±7 | 92±7 | 99±8 | 106±5 | 112±8 |
| C | 100±0 | 69±7 | 95±6 | 102±9 | 105±9 | 119±11 |
| D | 100±0 | 70±8 | 88±7 | 94±8 | 99±9 | 102±9 |
| E | 100±0 | 69±6 | 87±7 | 95±7 | 101±8 | 106±7 |
| F | 100±0 | 72±6 | 81±8 | 92±9 | 98±6 | 103±8 |
| G | 100±0 | 74±7 | 90±6 | 98±10 | 98±7 | 110±12 |
Table 7: effects on serum CK in subjects
| Group of | Before training | After training | Day 2 | Day 3 | Day 4 | Day 5 |
| A(U/L) | 202.3±24.1 | 300.3±17.6 | 1100.3±98.4 | 1200.3±97.6 | 2601.7±210.3 | 3501.7±283.7 |
| B(U/L) | 202.3±45.3 | 301.3±31.9 | 402.0±30.2 | 400.0±49.8 | 599.0±52.7 | 801.3±71.0 |
| C(U/L) | 234.7±30.9 | 303.7±37.2 | 370.7±29.4 | 358.0±42.5 | 450.0±50.6 | 490.0±86.0* |
| D(U/L) | 200.3±23.3 | 299.0±16.8 | 455.0±30.8 | 601.3±53.9 | 1299.3±91.8 | 1800.3±78.0 |
| E(U/L) | 233.7±35.0 | 301.0±21.7 | 420.7±41.6 | 462.7±42.9 | 919.3±58.8# | 983.7±142.5# |
| F(U/L) | 203.3±32.7 | 302.7±30.3 | 429.7±26.5 | 628.7±54.7 | 1204.3±150.7 | 1726.0±145.9 |
| G(U/L) | 199.7±19.8 | 301.0±25.7 | 429.0±20.8 | 451.3±44.9 | 905.7±50.4& | 1021.0±95.3& |
Table 8: effects on serum myoglobin in subjects
Table 9: influence on serum CPR in a subject
| Group of | Before training | After training | Day 2 | Day 3 | Day 4 | Day 5 |
| A(mg/L) | 0.94±0.07 | 1.05±0.04 | 2.20±0.16 | 1.89±0.16 | 1.40±0.11 | 1.30±0.11 |
| B(mg/L) | 0.75±0.10 | 0.83±0.06 | 1.20±0.09 | 0.89±0.07 | 0.82±0.08 | 0.79±0.07 |
| C(mg/L) | 0.75±0.06 | 0.81±0.08 | 0.96±0.07* | 0.82±0.09 | 0.71±0.09 | 0.72±0.06 |
| D(mg/L) | 0.88±0.07 | 0.91±0.08 | 1.84±0.15 | 1.51±0.12 | 1.27±0.12 | 1.14±0.11 |
| E(mg/L) | 0.83±0.08 | 0.92±0.05 | 1.31±0.11# | 1.03±0.08# | 0.98±0.08# | 0.89±0.08# |
| F(mg/L) | 0.82±0.07 | 0.89±0.07 | 1.78±0.15 | 1.48±0.12 | 1.21±0.12 | 1.08±0.09 |
| G(mg/L) | 0.91±0.07 | 0.89±0.08 | 1.33±0.11& | 0.98±0.07& | 0.92±0.08& | 0.89±0.07& |
Note that in tables 2-9, # indicates a significant difference (P < 0.05) from group B at time point, and # indicates a significant difference (P < 0.05) from group D at time point, and & indicates a significant difference (P < 0.05) from group F at time point.
2.1 Effects of administration of Black Pepper extract containing composition on the concentration of leucine amino acids and essential amino acids in the plasma of a subject
As can be seen from table 2 and fig. 3, plasma leucine was significantly elevated (P < 0.05) in group c compared to group B at 0.5h after administration of the composition; 0.5h and 1h after administration of the composition, group e plasma leucine was significantly elevated compared to group D (P < 0.05), group G plasma leucine was significantly elevated compared to group F (P < 0.05). As can be seen from table 3 and fig. 4, 0.5h after administration of the composition, the essential amino acids in the plasma of group c were significantly increased compared to those of group B, and the essential amino acids in the plasma of group G were significantly increased compared to those of group F (P < 0.05); the plasma essential amino acids were significantly elevated in group e (P < 0.05) compared to group D0.5 h and 1h after administration of the composition.
2.2 Effects of administration of a composition comprising black pepper extract on muscle FSR of a subject
As can be seen from table 4 and fig. 5, the muscle FSR in the 3h after the subjects took the composition was significantly increased in group C compared to group B (P < 0.05), significantly increased in group E compared to group D (P < 0.05), and significantly increased in group G compared to group F (P < 0.05).
2.3 Effects of taking a composition comprising Black Pepper extract on DOMS score in a subject
As can be seen from table 5 and fig. 6, on day 3 of the experiment, the dose of subjects in group E had significantly reduced dose of DOMS (P < 0.05) compared to group D, and group G had significantly reduced dose of subjects (P < 0.05) compared to group F.
2.4 Effects of administration of the composition containing black pepper extract on the MVC of the quadriceps on the right leg of the subject
As can be seen from table 6 and fig. 7, there was no significant difference in MVC of the right leg quadriceps muscle of each group of subjects at each time point.
2.5 Effects of administration of the composition comprising black pepper extract on serum CK of subjects
As can be seen from table 7 and fig. 8, on day 5 of the experiment, group C subjects had significantly decreased serum CK compared to group B (P < 0.05); on experimental days 4 and 5, group E subjects serum CK was significantly reduced compared to group D (P < 0.05), and group G subjects serum CK was significantly reduced compared to group F (P < 0.05).
2.6 Effects of administration of the composition comprising black pepper extract on serum myoglobin of a subject
As can be seen from table 8 and fig. 9, on day 5 of the experiment, subjects in group C had significantly decreased serum myoglobin compared to group B (P < 0.05); on experimental days 3, 4 and 5, subjects in group E had significantly reduced serum myoglobin compared to group D (P < 0.05); on experimental days 4 and 5, subjects in group G had significantly reduced serum myoglobin compared to group F (P < 0.05)
2.7 Effects of administration of the composition comprising Black Pepper extract on serum CPR in a subject
As can be seen from table 9 and fig. 10, on day 2 of the experiment, subjects in group C had significantly decreased serum myoglobin compared to group B (P < 0.05); on days 2, 3, 4 and 5 of the experiment, subjects in group E had significantly reduced serum myoglobin compared to group D (P < 0.05), and subjects in group G had significantly reduced serum myoglobin compared to group F (P < 0.05).
Conclusion of the experiment
The research results show that the combined supplementation of the black pepper extract and the protein can promote the protein absorption, and compared with the independent supplementation of the protein, the composition containing the black pepper extract can promote the synthesis rate of muscle protein, and is more beneficial to relieving muscle soreness, reducing muscle injury and relieving inflammatory reaction.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (7)
1. The use of a composition for the preparation of a product for promoting muscle protein synthesis,
The composition is prepared from 30-98 parts of protein and 0.002-2 parts of black pepper extract by weight;
The black pepper extract is prepared by the following steps:
Pulverizing fructus Piperis, reflux-extracting with 95% ethanol of 6 times weight of fructus Piperis for 2 times, each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to paste, freeze-drying paste crude extract at-45deg.C, pulverizing with ball mill to obtain crude extract powder, washing with n-hexane washing solution at 25-60deg.C for 2 times, dissolving with 95% ethanol of 4 times weight of fructus Piperis extract, filtering with activated carbon, vacuum concentrating filtrate, freeze-drying again at-15deg.C, grinding at the same temperature to obtain fructus Piperis extract granule with average particle diameter of 15-30 μm, and packaging;
the protein is animal protein, plant protein or protein of microorganism source;
The animal protein is whey protein;
the plant protein is soybean protein;
the protein of microbial origin is a yeast protein.
2. The use according to claim 1, characterized in that,
The product is a sports nutritional food or a health product.
3. The use according to claim 1, the product further comprising an adjuvant selected from isomaltulose, flavour.
4. The use of the composition in the preparation of a medicament for promoting muscle protein synthesis and alleviating and/or eliminating inflammation,
The composition is prepared from 30-98 parts of protein and 0.002-2 parts of black pepper extract by weight;
The black pepper extract is prepared by the following steps:
Pulverizing fructus Piperis, reflux-extracting with 95% ethanol of 6 times weight of fructus Piperis for 2 times, each for 1.5 hr, filtering, mixing filtrates, vacuum concentrating to paste, freeze-drying paste crude extract at-45deg.C, pulverizing with ball mill to obtain crude extract powder, washing with n-hexane washing solution at 25-60deg.C for 2 times, dissolving with 95% ethanol of 4 times weight of fructus Piperis extract, filtering with activated carbon, vacuum concentrating filtrate, freeze-drying again at-15deg.C, grinding at the same temperature to obtain fructus Piperis extract granule with average particle diameter of 15-30 μm, and packaging;
the protein is animal protein, plant protein or protein of microorganism source;
The animal protein is whey protein;
the plant protein is soybean protein;
the protein of microbial origin is a yeast protein.
5. The use according to claim 4, characterized in that,
The black pepper extract adopts black pepper extract emulsion, and the black pepper extract emulsion comprises the following components in parts by weight:
1) Black pepper extract, 25 parts;
2) 18 parts of an emulsifier;
3) 67 parts of water.
6. The use according to claim 5, characterized in that,
The emulsifier is selected from one or more of sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl), diacetyl tartaric acid monoglyceride (datem), sucrose fatty ester (se) and distilled monoglyceride (dmg).
7. The use according to claim 6, wherein the emulsifier is selected from one or more of sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl) and sucrose fatty ester (se).
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