Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes,Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality

High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).     

基于超高效液相色谱-高分辨质谱和渗透压校正样本浓度变异性的尿液代谢组学分析

尿液是代谢组学研究中主要关注的体液样本之一。尿液样本中的代谢物浓度受饮食、疾病等因素影响变异较大,这极大阻碍了高质量组学数据的获取和可靠生物标志物的鉴定。研究为克服尿液样本的浓度变异性,在原始数据采集前,根据样本渗透压的大小,针对性地调整进样量或者稀释样本,从而确保代谢组学分析样本的渗透压与进样量的乘积相当,再经超高效液相色谱-高分辨质谱技术(UPLC-HRMS)分析,采用总离子丰度或总有用峰面积(MSTUS)对数据集进行归一化处理。研究利用临床样本及其梯度稀释的溶液,对该方法与现有研究普遍使用的方法进行了比较,随后通过先天性肾积水患者及健康志愿者的尿液样本做了进一步的方法学验证。数据集经校正后,峰面积RSD<30%的提取峰数量增加,主成分分析结果较校正前有更高的组内聚集和组间分群效应,正交偏最小二乘判别分析的统计模型更不易过拟合。与肌酐比较,渗透压值与质谱信号间呈现了更好的线性关系。以上结果表明,数据采集前通过样本渗透压进行校正,能有效消除因样本本身代谢物浓度变化引起的组内差异,提高方法的重复性和统计模型的可靠度。以渗透压为基准的校正策略,比肌酐校正法适用范围更广,结果也更准确。研究可对后续各类来源的尿液代谢组学研究提供数据归一化的指导和参考。