CN116548609A

CN116548609A - Prebiotic composition and use thereof

Info

Publication number: CN116548609A
Application number: CN202210103501.7A
Authority: CN
Inventors: 林咏翔; 黄琡涵
Original assignee: TCI Co Ltd
Current assignee: TCI Co Ltd
Priority date: 2022-01-27
Filing date: 2022-01-27
Publication date: 2023-08-08

Abstract

The invention discloses a probiotic composition, which comprises a grape ferment, a first component and a second component. Wherein the first component is lactitol or xylooligosaccharide, and the second component is fructooligosaccharide, xylooligosaccharide or inulin. The first component is different from the second component, and the weight ratio of the grape fermented product, the first component and the second component is 1-2:1-2:1-2. Therefore, the probiotic composition prepared by grape fermentation can be used for promoting intestinal health of a receptor and improving antioxidant capacity of the receptor.

Description

Prebiotic composition and use thereof

Technical Field

The invention relates to application of a probiotic composition, in particular to application of grape fermentation product in preparing the probiotic composition and application of the probiotic composition in promoting intestinal health of a receptor and improving antioxidant capacity of the receptor.

Background

Probiotics (Probiotics), also known as Prebiotics, probiotics, are polysaccharide components of natural foods that are not easily digested by human enzymes, but can be utilized by Probiotics (Probiotics) in the digestive system (mainly the large intestine) on the growth, expansion and metabolism of the flora to short chain fatty acids (Short Chain Fatty Acids, SFCAs).

According to the international society for probiotics and prebiotics (International Scientific Association for Probiotics and Prebiotics, ISAPP) in the joint declaration of probiotics by Nature report in 2017, it is defined as a "substance that can be selectively utilized by microorganisms symbiotic to a host, thus promoting the health of the host".

In particular, the probiotics can assist in the growth of probiotics and help to inhibit bad bacteria in the intestinal tract. Probiotics in the gut will also metabolize the probiotics to short chain fatty acids, providing the probiotics and host as energy sources.

Disclosure of Invention

In view of the above, the present invention provides a probiotic composition comprising a grape ferment and useful for promoting the growth ability of ackermanni (Akkermansia muciniphila) and promoting intestinal health and/or antioxidant ability of the recipient.

In some embodiments, a probiotic composition includes a grape ferment, a first ingredient, and a second ingredient. The first component is lactitol or xylooligosaccharide, and the second component is fructooligosaccharide, xylooligosaccharide or inulin. Wherein the first component is different from the second component. Wherein, the weight ratio of the grape ferment to the first component to the second component is 1-2:1-2:1-2.

In some embodiments, the probiotic composition comprises a grape ferment, a first component, and a second component in a weight ratio of 2:1:1.

in some embodiments, the probiotic composition is used to promote the growth capacity of ackermanni (Akkermansia muciniphila).

In some embodiments, a prebiotic composition comprises a grape fermentation, lactitol as a first ingredient, and fructooligosaccharides as a second ingredient.

In some embodiments, the use of a grape ferment for preparing a probiotic composition that promotes intestinal health of a recipient, wherein the probiotic composition comprises a grape ferment, lactitol and fructo-oligosaccharides, and the weight ratio of grape ferment, lactitol and fructo-oligosaccharides is 1-2:1-2:1-2.

In some embodiments, promoting intestinal health of the recipient includes promoting growth of probiotics, and the probiotics include ackermanni (Akkermansia muciniphila) and bifidobacteria (bifidobacteria).

In some embodiments, the use of a grape ferment for preparing a probiotic composition that enhances the antioxidant capacity of a recipient, wherein the probiotic composition comprises a grape ferment, lactitol and fructo-oligosaccharides, and the weight ratio of grape ferment, lactitol and fructo-oligosaccharides is 1-2:1-2:1-2.

In some embodiments, the probiotic composition is used to increase the level of sulfur-containing compounds and total glutathione (total Glutathione) in the recipient.

In some embodiments, the sulfur-containing compound is a thiol (Thiols) type compound.

In some embodiments, the prebiotic composition comprises a weight ratio of grape fermentate, lactitol, and fructooligosaccharides of 2:1:1.

in summary, the probiotic composition of any embodiment comprises a grape fermentation, a first component and a second component, wherein the first component is lactitol or xylooligosaccharide, and the second component is fructooligosaccharide, xylooligosaccharide or inulin. And, the probiotic composition has the ability to promote growth of ackermanni (Akkermansia muciniphila). In some embodiments, the grape fermentate may be used to prepare a probiotic composition that promotes intestinal health of the recipient and/or enhances the antioxidant capacity of the recipient, and the probiotic composition includes grape fermentate, lactitol, and fructooligosaccharides. In some embodiments, the probiotic composition may promote probiotic growth. For example, probiotics include ackermanni (Akkermansia muciniphila) and bifidobacteria (bifidobacteria). In some embodiments, the probiotic composition may increase the level of sulfur-containing compounds (e.g., thiols (Thiols) and total glutathione (total Glutathione)) in the recipient.

Drawings

FIG. 1 is a graph of the results of an analytical experiment of the effect of multiple sets of different components on probiotics;

FIG. 2 is a graph of experimental results of analysis of the effect of multiple sets of combinations of probiotics in different proportions on probiotics;

FIG. 3 is a graph of experimental results of the growth capacity of a probiotic composition for Acremonium;

FIG. 4 is a graph of experimental results of the growth capacity of a probiotic composition for bifidobacteria;

FIG. 5 is a graph of the results of analysis of f-thiol (Thiols) content in a subject's blood by a probiotic composition; and

FIG. 6 is a graph of the results of analysis of glutathione (t-GSH) content in a subject's blood by a probiotic composition.

Detailed Description

The probiotic composition comprises a grape ferment, sugar alcohols or saccharides as a first component, and saccharides as a second component, and the first component is different from the second component. The sugar alcohol may be lactitol (lactitol), and the saccharide may be oligosaccharide (Oligosaccharides), dietary fiber, and other polysaccharides such as xylooligosaccharide, fructooligosaccharide (fructooligosaccharides), and Inulin (Inulin). The grape fermented product is prepared by fermenting grape extract obtained from red grape fruit with Yeast (Yeast) and Lactobacillus (Lactobacillus).

In some embodiments, the probiotic composition comprises a grape ferment, lactitol, and a polysaccharide, and the weight ratio of grape ferment, lactitol, and polysaccharide is from 1 to 2:1-2:1-2. Here, the polysaccharide may be fructo-oligosaccharide, xylo-oligosaccharide or inulin. For example, the weight ratio of grape fermentate, lactitol and polysaccharide is 2:1:1.

in some embodiments, the probiotic composition comprises grape fermentate, xylo-oligosaccharides and polysaccharides, and the weight ratio of grape fermentate, xylo-oligosaccharides and polysaccharides is 1-2:1-2:1-2. Here, the polysaccharide may be fructo-oligosaccharide or inulin. For example, the weight ratio of grape fermentate, xylo-oligosaccharides and polysaccharides is 2:1:1.

in some embodiments, the probiotic composition comprises a grape ferment, lactitol and fructo-oligosaccharide, and the weight ratio of grape ferment, lactitol and fructo-oligosaccharide is 1-2:1-2:1-2. For example, the prebiotic composition comprises, by weight, 2:1:1, lactitol and fructooligosaccharides.

In some embodiments, the grape fermentate preparation process is: preparing grape extract, implanting a plurality of strains into the grape extract, and standing for culturing.

The grape extract may be red grape juice obtained by squeezing red grape (Vits vinifera) fruit, concentrated grape juice obtained by concentrating red grape juice, grape juice diluted solution obtained by diluting red grape juice or concentrated grape juice, or grape juice obtained by extracting red grape fruit with a solvent.

For example, red grape fruit is directly crushed and filtered to form a grape extract. In some embodiments, the red grape fruit comprises pericarp, pulp, and seed. In some embodiments, the grape extract may be blended with water using commercially available concentrated grape juice. In some embodiments, the grape extract may be blended from concentrated grape juice, water, and glucose. In some embodiments, the grape extract may be prepared using concentrated grape juice, water, and glucose heated above 95 ℃ for 30 minutes. Wherein the volume ratio of the concentrated grape juice to the water can be 1:8. Further, the concentration of glucose may be 3% (W/V), or an amount of glucose such that the Brix degree (Brix DEG) of the glucose extract is 8 or more may be added. That is, the brix of the solution is measured simultaneously during the addition of glucose, and when the brix of the grape extract reaches 8 or more, the addition of glucose is stopped. In some embodiments, the red grape may be a red grape using Sang Jiaowei plug (sangiovres), blue cloth Lu Sike (Lambrusco), or a mixture thereof.

The plurality of species includes yeast (yeast) and lactic acid bacteria (Lactobacillus).

In some embodiments, the grape fermentation may be prepared by planting 0.1% (W/V) yeast and 0.05% (W/V) lactobacillus in grape extract, and then standing for culturing. In some embodiments, the grape fermentation product may be obtained by mixing 0.1% (W/V) yeast and 0.05% (W/V) lactobacillus in grape extract, standing, concentrating under reduced pressure, and/or filtering. In other words, the grape fermentation product may be an initial solution obtained by culturing the grape extract and a plurality of strains, a concentrated solution obtained by concentrating the initial solution under reduced pressure, a filtrate obtained by filtering the initial solution, or a concentrated filtrate obtained by concentrating and filtering the initial solution under reduced pressure.

Wherein the time for culturing the grape extract and the plurality of species may be 72 hours. Furthermore, the temperature of the grape extract and the culture of the plurality of species may be 30 ℃.

Wherein the temperature during the concentration under reduced pressure can be 55-65 ℃.

Wherein the yeast may be Saccharomyces cerevisiae (Saccharomyces cerevisiae). For example, the lager brewing yeast may be lager brewing yeast deposited in the taiwan food industry development institute of biological resource conservation and research center (BCRC) and deposited with strain BCRC20271, which is also deposited in the german collection of microorganisms and cell culture (DSMZ) and international deposit number ATCC33107, or other commercially available lager brewing yeasts.

Wherein the lactobacillus can be Streptococcus thermophilus (Streptococcus thermophilus), lactobacillus helveticus (Lactobacillus helveticus), or Lactobacillus plantarum (Lactobacillus plantarum). For example, the lactic acid bacteria may be streptococcus thermophilus TCI633 (which is also registered with the DSMZ and international registration number DSM 28121) registered with BCRC and registration number BCRC910636, lactobacillus helveticus TCI357 (which is also registered with the DSMZ and international registration number DSM 33107) registered with BCRC910846, streptococcus thermophilus TCI028 (which is also registered with the DSMZ and international registration number DSM 33108) registered with BCRC910805, streptococcus thermophilus TCI378 (which is also registered with the DSMZ and international registration number DSM 32451) registered with BCRC910760, other commercially available streptococcus thermophilus, other commercially available lactobacillus helveticus, or other commercially available lactobacillus plantarum.

For example, a concentrated juice of red grape is blended with water to form a grape juice solution. Wherein the volume ratio of the concentrated juice to the water is 1:8. Next, 3% (W/V) glucose was added to the grape juice solution and allowed to stand at 95℃for 0.5 hours to obtain a grape extract. Then, 0.1% (W/V) of Saccharomyces cerevisiae and 0.05% (W/V) of Streptococcus thermophilus TCI633 were implanted into the obtained grape extract and subjected to stationary culture at 30℃for 72 hours to obtain a grape fermentation primary liquid. And concentrating the grape fermentation primary liquid at 60 ℃ under reduced pressure, and filtering the grape fermentation primary liquid after concentrating under reduced pressure by using a pore size of 400mesh to obtain a grape fermentation product.

Thus, the probiotic composition may be obtained by mixing the fermentation product of the grape obtained by a specific process, lactitol or xylo-oligosaccharide as a first component, and fructo-oligosaccharide, xylo-oligosaccharide or inulin as a second component in a specific ratio. Wherein, the weight ratio of the grape ferment to the first component to the second component is 1-2:1-2:1-2. Also, the probiotic composition may increase the bacterial load of probiotics such as ackermann bacteria (Akkermansia muciniphila) in the recipient's intestinal tract.

In some embodiments, a probiotic composition comprising a grape ferment, lactitol, and fructooligosaccharides may be used to promote intestinal health in a recipient. For example, the probiotic composition may increase the bacterial load of ackermanni in the recipient gut by at least 2.5-fold and increase the bacterial load of bifidobacteria (bifidobacteria) by at least 3.8-fold. Thus, the probiotic composition can improve intestinal bacterial phase, thereby achieving the effect of promoting the intestinal health of the receptor.

In some embodiments, a probiotic composition comprising a grape ferment, lactitol, and fructooligosaccharides increases the antioxidant capacity of the recipient. For example, the probiotic composition may increase the level of sulfur-containing compounds, the level of total glutathione (total Glutathione), or a combination thereof in the recipient. In some embodiments, the sulfur-containing compound is a thiol (Thiols) type compound. The ability of the receptor to scavenge free radicals can be increased by increasing the sulfur-containing compounds and/or total glutathione, thereby enhancing resistance to oxidative stress from cell damage.

In some embodiments, the probiotic composition may be in a solid state, e.g., a powder, lozenge, capsule, or the like.

In some embodiments, the dose of the probiotic composition is 400 mg/day. For example, a probiotic composition is mainly composed of grape fermentate, lactitol and fructo-oligosaccharides, whereas a daily dose of 400mg of the probiotic composition means that the total amount of grape fermentate, lactitol and fructo-oligosaccharides is 400mg.

Any of the aforementioned probiotic compositions may be a pharmaceutical. In other words, the pharmaceutical product comprises an effective amount of a fermentation product of grape, lactitol or xylo-oligosaccharide as a first component, and fructo-oligosaccharide, xylo-oligosaccharide or inulin as a second component, which are composed in a specific ratio.

In some embodiments, the aforementioned medicaments may be manufactured using techniques well known to those skilled in the art as suitable for enteral, parenteral (paremetric), oral, or topical (topicaly) administration dosage forms.

In some embodiments, the dosage form for enteral or oral administration may be, but is not limited to, a tablet, a troche, a pill, a capsule, a dispersible powder, a granule, a solution, a suspension, an emulsion, a syrup, an elixir, a slurry, or the like. In some embodiments, the parenteral or topical dosage form may be, but is not limited to, an injectable, sterile powder, external preparation (external preparation) or the like. In some embodiments, the administration of the injectate can be subcutaneous injection (subcutaneous injection), intradermal injection (intraepidermal injection), intradermal injection (intradermal injection), or intralesional injection (intralesional injection).

In some embodiments, the aforementioned pharmaceuticals may comprise a pharmaceutically acceptable carrier (pharmaceutically acceptable carrier) that is widely used in pharmaceutical manufacturing technology. In some embodiments, the pharmaceutically acceptable carrier may be one or more of the following: solvents (solvents), buffers (buffers), emulsifiers (suspending agents), disintegrants (decomponents), disintegrants (disintegrating agent), dispersants (dispersing agents), binders (binding agents), excipients (excipients), stabilizers (stabilizing agent), chelating agents (chelating agents), diluents (diluents), gelling agents, preservatives (solvents), wetting agents (lubricants), lubricants (absorption delaying agent), absorption retarders (absorption delaying agent), liposomes (lipomes), and the like. The type and number of carriers selected will be within the purview of those skilled in the art of expertise and routine skill. In some embodiments, the solvent as a pharmaceutically acceptable carrier may be water, normal saline (normal saline), phosphate buffered saline (phosphate buffered saline, PBS), or an aqueous solution containing alcohol (aqueous solution containing alcohol).

In some embodiments, any of the foregoing probiotic compositions may be an edible product. In other words, the edible product comprises a specific content of a fermentation of grape, a lactitol or a xylo-oligosaccharide as a first component, and a fructo-oligosaccharide, a xylo-oligosaccharide or a inulin as a second component, which are composed in a specific ratio. In some embodiments, the edible product may be a general food, a health food, or a dietary supplement.

In some embodiments, the foregoing edible products may be manufactured into dosage forms suitable for oral administration using techniques well known to those skilled in the art. In some embodiments, the aforementioned general food product may be the edible product itself. In some embodiments, the general food product may be, but is not limited to: beverages (beverages), fermented foods (fermented foods), bakery products (bakery products) or seasonings.

In some embodiments, the resulting probiotic composition may be further used as a food additive (food additive) to produce a food composition comprising a fermentation of grape, lactitol or xylo-oligosaccharide as a first component, and fructo-oligosaccharide, xylo-oligosaccharide or inulin as a second component. The probiotic composition of any embodiment can be added during the preparation of the raw materials by the prior method, or the probiotic composition of any embodiment can be added during the preparation of the food, and the probiotic composition and any edible material can be prepared into edible products (i.e. food compositions) for ingestion by human beings and non-human animals.

Example 1: preparation of grape ferment

First, a concentrated juice of red grape from the Italy Sang Jiaowei plug (Sangioviese) was blended with water to form a grape juice solution. Wherein the volume ratio of the concentrated juice to the water is 1:8. Here, the concentrated juice was purchased from the supplier diana food, product number CC01460001.

Next, 3% (W/V) glucose was added to the grape juice solution and allowed to stand at 95℃for 0.5 hours to obtain a grape extract. Then, 0.1% (W/V) of lager brewing yeast with accession number BCRC20271 and 0.05% (W/V) of Streptococcus thermophilus TCI633 with BCRC910636 were inoculated into the grape extract, followed by stationary culture at 30℃for 72 hours to obtain a grape fermentation broth. Here, the Brix of the initial fermentation broth of grape was 4.0.+ -. 0.5 (20 ℃) and the pH thereof was 3.0.+ -. 0.5.

Then, the grape fermentation primary liquid was concentrated under reduced pressure at about 60℃and then filtered through a sieve having a pore size of 400mesh to obtain a grape fermentation product.

Example 2: effects of combinations of probiotics of different composition on probiotics

Here, xylooligosaccharide (Xyloligosaccharide) was used, which was purchased from Shandong Biotech Co. Lactitol (lactitol) was purchased from Honghuo biotechnology. The inulin used was purchased from Cosucra. Fructooligosaccharides (fructooligosaccharides) were used commercially available from Meiji. The grape fermentate used was the grape fermentate prepared in example 1. The liquid medium used was tryptic soy broth (Tryptone Soy Broth, TSB; hereinafter TSB medium) to which 5% sheep blood (from BD) was added.

The groups were divided into a blank group, 5 experimental groups (experimental groups a to E) and 5 control groups (control groups a to E), as shown in table 1.

TABLE 1

As can be seen from table 1, the experimental medium used in the blank group was a pure liquid medium (i.e., 95% TSB medium and 5% sheep blood). The experimental culture medium used in the control groups A-E is 94% of TSB culture medium, 5% of sheep blood and 1% of single-component probiotics combination A-E, wherein the probiotics combination A-E is respectively xylooligosaccharide, lactitol, inulin, fructooligosaccharide and grape fermentation product. The experimental media used in experimental groups a-E were 94% TSB medium, 5% sheep blood and 1% probiotic compositions F-J of different composition. Here, the probiotic composition F is a 2:1:1 by weight ratio of grape fermentate, xylo-oligosaccharides and lactitol. The probiotic composition G is a grape ferment, a xylo-oligosaccharide and a fructo-oligosaccharide in a weight ratio of 2:1:1. The probiotic composition H is a grape ferment, xylo-oligosaccharide and inulin in a weight ratio of 2:1:1. The probiotic composition I is a grape ferment, lactitol and fructo-oligosaccharide in a weight ratio of 2:1:1. The probiotic composition J is a 2:1:1 weight ratio of grape ferment, lactitol and inulin.

1% of the activated Acremonium (Akkermansia muciniphila) was added to 15mL tubes containing 5mL of each group of medium, and cultured anaerobically at 37℃for 48 hours. After 48 hours of incubation, 100. Mu.L of each bacterial liquid was taken from each group of test tubes on a solid TSB medium containing 5% sheep blood, and the bacterial amounts of each group were calculated after anaerobic incubation at 37℃for 72 hours. Here, the bacterial load is expressed in Colony-forming units (CFU).

Please refer to fig. 1. The bacterial count of the blank group was 6.50log CFU, the bacterial count of the control group A was 6.75log CFU, the bacterial count of the control group B was 6.67log CFU, the bacterial count of the control group C was 6.53log CFU, the bacterial count of the control group D was 6.53log CFU, the bacterial count of the control group E was 6.88log CFU, the bacterial count of the test group A was 7.00log CFU, the bacterial count of the test group B was 6.96log CFU, the bacterial count of the test group C was 6.95log CFU, the bacterial count of the test group D was 7.11log CFU, and the bacterial count of the test group E was 7.00log CFU.

Therefore, compared with a blank group, the grape fermentation product, the xylooligosaccharide and the lactitol in the single-component probiotic combination can increase the bacterial load of the Acremonium, and the inulin and the fructooligosaccharide have no obvious effect on promoting the growth capacity of the Acremonium.

And after the probiotic components are combined based on grape fermented products, compared with a blank group, the probiotic composition formed by the multiple components can promote the growth capacity of the Acremonium and improve the bacterial load of the Acremonium. The probiotic composition having the best effect of improving the bacterial load of ackermanni was a probiotic composition D comprising a grape fermentation product, lactitol and fructooligosaccharides.

Accordingly, when the probiotic composition is composed of a grape ferment, lactitol or xylooligosaccharide as a first component, and fructooligosaccharide, xylofructose or inulin as a second component, the probiotic composition can promote the growth ability of probiotics (such as Acremonium), thereby increasing the bacterial load of the probiotics.

Example 3: effects of combinations of different proportions of prebiotics on probiotics

The prebiotic composition used here consisted of the grape ferment prepared in example 1, lactitol (from the ambitious biotechnology) and fructooligosaccharides (from Meiji). The liquid medium used was tryptic soy broth (Tryptone Soy Broth, TSB; hereinafter TSB medium) to which 5% sheep blood (from BD) was added.

The groups were divided into a blank group and 4 experimental groups (experimental groups a to D) as shown in table 2.

TABLE 2

From the above table, the weight ratio of grape ferment, lactitol and fructo-oligosaccharide of the probiotic composition a is 1:1: 1. the weight ratio of grape ferment, lactitol and fructo-oligosaccharide of the probiotic composition b is 2:1:1. the weight ratio of grape ferment, lactitol and fructo-oligosaccharide of the probiotic composition c is 1:2: 1. the weight ratio of grape ferment, lactitol and fructo-oligosaccharide in the probiotic composition d is 1:1:2.

1% of the activated Acremonium was taken, and added to 15mL tubes containing 5mL of each group of medium, respectively, and anaerobically cultured at 37℃for 48 hours. After 48 hours of incubation, 100. Mu.L of each group of bacteria were taken from each group of test tubes on a solid TSB medium containing 5% sheep blood, and the bacterial count of each group was calculated after anaerobic incubation at 37℃for 72 hours. Here, the bacterial load is expressed in colony forming units.

Referring to FIG. 2, the bacterial count of the blank group was 6.50log CFU, the bacterial count of the test group A was 6.92log CFU, the bacterial count of the test group B was 7.11log CFU, the bacterial count of the test group C was 6.77log CFU, and the bacterial count of the test group d was 6.66log CFU.

Compared with the blank group, the probiotic compositions a-d formed by grape fermentation products, lactitol and fructo-oligosaccharides can effectively promote the growth capacity of the Acremonium and improve the bacterial load of the Acremonium. And, when the probiotic composition is 50% of grape ferment, 25% of lactitol and 25% of fructooligosaccharides, the probiotic composition can significantly promote the growth capacity of ackermannin bacteria by at least 1.1 times.

Based on this, the probiotic combinations of grape fermentate, lactitol and fructooligosaccharides, in whatever proportions, are effective in enhancing the growth of probiotics (e.g., ackermannia). Wherein, compared with other ratios, when the ratio of grape ferment, lactitol and fructo-oligosaccharide is 2:1:1, the effect of the probiotic combination on improving the growth capacity of probiotics (such as ackermanni) is obviously better.

Example 4: human body experiment

4-1, experimental design

7 subjects were provided with capsules each containing 400mg of the probiotic composition consisting of the grape ferment prepared in example 1, lactitol (from the ambibiosis technology) and fructooligosaccharides (from Meiji) in a weight ratio of 2:1:1, one capsule per day, and for 2 weeks. In other words. The daily dose per person was 400mg of the probiotic composition. Each subject was tested at week 0 (i.e., before administration) and week 2 (i.e., after administration for 2 weeks).

4-2, intestinal bacteria phase analysis of the subject

Feces were collected from 7 subjects before (i.e., week 0) and after (i.e., week 2) the probiotic composition was administered, and were subjected to fecal phase NGS analysis (sequencing position: 16s rRNA V3-V4) by the company of tuer biotechnology, inc (BIOTOOLS) to determine the growth capacity of the intestinal bacterial phase.

The bacterial species of the bacterial phase analyzed herein was Kmaminophilia (Akkermansia muciniphila; hereinafter referred to as AKK bacteria) and Bifidobacterium (Bifidobacterium).

Please refer to fig. 3. The average number of AKK bacteria at week 0 in 7 subjects was regarded as 1, and the ratio of the average number of AKK bacteria at week 2 in 7 subjects was calculated based on the result. Here, the average AKK bacteria count ratio at week 2 of 7 subjects was 2.56. That is, 7 subjects showed 2 weeks after continuously taking the probiotic composition, the bacterial load of AKK bacteria in the intestinal tract was increased by 2.56 times, and the metabolite of AKK bacteria could suppress appetite of the host and induce the expression of FIAF (Fasting-Induced Adipose Factor) gene of the host, thereby reducing the fat storage ability of the host. In addition, when the bacterial load of AKK bacteria in the intestinal tract is increased, obesity caused by high-fat diet can be reversed, and the concentration of lipopolysaccharide of harmful bacteria in blood can be reduced, so that chronic inflammation can be reduced, and insulin resistance can be reduced. Therefore, by taking the probiotic composition comprising the fermented grape product, lactitol and fructo-oligosaccharide, the bacterial load of AKK bacteria in the intestinal tract of a user can be effectively increased, so that various effects of slimming, reducing chronic inflammation, relieving insulin resistance and the like are achieved.

Please refer to fig. 4. The average bifidobacterium count at week 0 of 7 subjects was regarded as 1, and the average bifidobacterium count ratio at week 2 of 7 subjects was converted based on this. Here, the average bifidobacterium cell count ratio at week 2 of 7 subjects was 3.84. That is, 7 subjects had a 3.84-fold increase in bifidobacteria in their intestinal tract after 2 weeks of continuous administration of the probiotic composition. In addition, when the bacterial load of the bifidobacteria in the intestinal tract of the human body is improved, the bifidobacteria serving as the physiological beneficial bacteria can improve the biological barrier of the human body, provide nutrition for the human body, enhance the immunity of the human body, improve the gastrointestinal tract health of the human body and improve the anti-aging capability of the human body, thereby being capable of making the human body healthy. Therefore, by taking the probiotic composition consisting of the grape ferment, the lactitol and the fructo-oligosaccharide, the bacterial load of bifidobacteria in the intestinal tract of a user can be effectively increased, so that the bacterial load of intestinal probiotics of a receptor is increased, and various physiological functions beneficial to health, such as increasing biological barrier of the receptor, providing nutrition for the receptor, enhancing immunity of the receptor, improving gastrointestinal health of the receptor, improving anti-aging capability of the receptor and the like, are achieved.

4-3, analysis of CLDN3 protein content in blood of a subject

7 subjects were each 6mL of venous blood was collected using a purple-head blood collection tube containing EDTA anticoagulant before (i.e., week 0) and after (i.e., week 2) administration of the probiotic composition, and were committed to the Dajiang GENE (TCI GENE) for analysis of the expression level of sulfur-containing compounds and total Glutathione (GSH) in the blood. Here, the sulfur compound detected is f-thiol (Thiols). f-mercaptan and total glutathione are indicators of the antioxidant capacity of the human body. When the content of f-thiol or glutathione is increased, this represents an increase in the ability to scavenge free radicals in vivo, thereby enhancing the ability to resist oxidative stress damage to cells.

Please refer to fig. 5. The average f-thiol content in blood was 322.29 μg/mL for 7 subjects at week 0, and increased to 377.86 μg/mL after administration of the 2 Zhou Yisheng mass composition. That is, the average f-thiol content in blood increased by 55.57. Mu.g/mL (corresponding to a 17.2% increase) after administration of the 2.2 Zhou Yisheng mass composition. It is known that the f-mercaptan content is effectively increased by taking the probiotic composition, so that the free radical scavenging capacity and the antioxidation capacity in the body are improved.

Please refer to fig. 6. The average total glutathione content in blood was 1380. Mu. Mol/L in 7 subjects at week 0, and was increased to 1449. Mu. Mol/L after taking 2 Zhou Yisheng mass of the composition. That is, after administration of the 2 Zhou Yisheng substance composition, the average total glutathione content in the blood increased by 69. Mu. Mol/L (corresponding to 5% increase). It is known that the total glutathione content can be effectively increased by taking the probiotic composition, thereby improving the capability of scavenging free radicals in vivo and improving the antioxidant capability.

In summary, the probiotic composition prepared with the grape fermentation according to any of the embodiments of the present invention may be used to promote the growth ability of ackermannia, wherein the probiotic composition comprises the grape fermentation, lactitol or xylooligosaccharide as a first component, and fructooligosaccharide, xylooligosaccharide or inulin as a second component, and the weight ratio of the grape fermentation, the first component and the second component is 1-2:1-2:1-2. In some embodiments, the probiotic composition prepared with a grape ferment, lactitol and fructooligosaccharides may be used to promote intestinal health and/or enhance the antioxidant capacity of the recipient. Wherein the weight ratio of grape ferment, lactitol and fructo-oligosaccharide contained in the probiotic composition is 1-2:1-2:1-2. In some embodiments, the probiotic composition may promote intestinal health of the recipient by promoting growth of probiotics (such as ackermann and bifidobacteria). In some embodiments, the probiotic composition may increase the antioxidant capacity of the recipient by increasing the level of sulfur-containing compounds (e.g., thiols) and total glutathione (total Glutathione) in the recipient.

Of course, the present invention is capable of other various embodiments and its several details are capable of modification and variation in light of the present invention by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A probiotic composition comprising:

grape fermentation;

a first component which is lactitol or xylooligosaccharide; and

a second component which is fructo-oligosaccharide, xylo-oligosaccharide or inulin;

wherein the first component is different from the second component;

wherein the weight ratio of the grape ferment to the first component to the second component is 1-2:1-2:1-2.

2. The probiotic composition according to claim 1, wherein the weight ratio of the grape ferment, the first ingredient and the second ingredient is 2:1:1.

3. the probiotic composition according to claim 1, wherein the first ingredient is the lactitol and the second ingredient is the fructooligosaccharide.

4. A probiotic composition according to any one of claims 1 to 3, for promoting the growth capacity of ackermanni (Akkermansia muciniphila).

5. Use of a grape ferment for preparing a probiotic composition for promoting intestinal health of a recipient, wherein the probiotic composition comprises a grape ferment, lactitol and fructooligosaccharides, wherein the weight ratio of the grape ferment, the lactitol and the fructooligosaccharides is 1-2:1-2:1-2.

6. The use according to claim 5, wherein the weight ratio of the grape ferment, the lactitol and the fructooligosaccharides is 2:1:1.

7. the use of claim 5, wherein promoting intestinal health of the subject comprises promoting growth of probiotics including ackermanni (Akkermansia muciniphila) and bifidobacteria (bifidobacteria).

8. Use of a grape ferment for preparing a probiotic composition for enhancing the antioxidant capacity of a recipient, wherein the probiotic composition comprises a grape ferment, lactitol and fructooligosaccharides, wherein the weight ratio of the grape ferment, the lactitol and the fructooligosaccharides is 1-2:1-2:1-2.

9. The use according to claim 8, wherein the weight ratio of the grape ferment, the lactitol and the fructooligosaccharides is 2:1:1.

10. the use of claim 8, wherein the probiotic composition is used to increase the level of sulfur-containing compounds and total glutathione (total Glutathione) in the subject.

11. The use according to claim 10, wherein the sulfur-containing compound is a thiol (Thiols) type compound.