CN117158483A - Compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and preparation method thereof - Google Patents

Abstract

The invention discloses a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and a preparation method thereof, wherein the compound preparation comprises the following raw materials in parts by weight: 1-30 parts of egg yolk globulin (IgY), 0.1-5 parts of fucoidan, 0.1-5 parts of tremella polysaccharide, 0.1-2 parts of glucomannan, 0.1-2 parts of yeast powder, 20180.5-4 parts of lactobacillus plantarum CN, 90.1-3 parts of lactobacillus paracasei L, 080.1-3 parts of lactobacillus reuteri LR, 850.1-3 parts of lactobacillus acidophilus LA, 80.1-3 parts of lactobacillus rhamnosus T, 90.1-3 parts of bifidobacterium lactis U, 1-10 parts of isomaltooligosaccharide, 1-10 parts of whey protein (rich in IgG and LF), 10-40 parts of Yunnan ancient method, 10-40 parts of full-fat milk powder, 2-10 parts of freeze-dried jujube powder and 0.1-2 parts of brown sugar. The invention provides a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and a preparation method thereof, which have the characteristics of improving stomach discomfort symptoms (nausea, heartburn, pantothenic acid, halitosis and the like) and improving immunity on the basis of inhibiting helicobacter pylori infection, and achieve the aim of treating both symptoms and root causes.

Description

Compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and preparation method thereof

Technical Field

The invention relates to the technical field of nourishment, in particular to a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and a preparation method thereof.

Background

The main symptoms of gastroenteropathy patients are gastritis, gastric ulcer, duodenal ulcer, etc., the main symptoms are gastric acid, gastrectasia, gastralgia, dyspepsia, hiccup, heartburn, halitosis, etc., and the gastropathy has shown a tendency to younger. Helicobacter pylori infection is the leading cause of gastric disease, and it is counted that 80% of gastric ulcers and 90% of duodenal ulcers are associated with helicobacter pylori. The treatment method after helicobacter pylori infection is started from the initial antibiotic triple therapy and quadruple therapy to the current quintuplet therapy, and although helicobacter pylori infection can be cured, drug resistance caused by antibiotics, adverse reaction of human bodies and recurrence after curing are new problems facing the medical community, so that food therapy intervention with higher safety gradually goes into the field of vision of people.

The existing biological preparation prepared by using the immunological principle eliminates helicobacter pylori, and uses the principle of bacterial antagonism by probiotics to eliminate helicobacter pylori, but the two preparations have the defects of being incapable of tolerating gastric acid and being damaged or inactivated by gastric acid, so that the effect of the product is reduced; secondly, the single principle is utilized for antibiosis, and no good clinical effect is found at present.

The invention combines the principles of immunology and bacterial antagonism to remove helicobacter pylori, improves the stomach environment, ensures the efficacy of the product on the premise of reducing stomach discomfort symptoms, and can be emulsified in gastric acid to form gel which covers the ulcer surface after entering the stomach, thereby being beneficial to the healing of the ulcer; the invention also contains components for repairing gastric mucosa and enhancing gastric motility, and can provide nutrition for stomach and enhance self-repairing function of stomach.

The invention has the advantages of pure nutritional food, no limit of eating amount and suitable crowd, good taste, suitability for snack food, and good compliance of patients. The following analysis is carried out with the patent authorization which is partially searched:

the Chinese medicine preparation has uncomfortable taste, which causes poor compliance of patients and is difficult to continuously take, and meanwhile, when the taking period of the Chinese medicine preparation is longer, the side effects and adverse reactions of partial Chinese medicines are reflected, such as coptis used in the two Chinese medicine preparations, the medicine property is bitter and cold, and long-term taking can hurt spleen and stomach and consume body fluid to cause uncomfortable symptoms such as dry mouth, stomach pain, allergy, dizziness, palpitation, shortness of breath and the like; pseudo-ginseng can cause allergy, palpitation, abdominal pain, irregular menstruation of women and other bad symptoms; the bighead atractylodes rhizome can cause gastrointestinal discomfort, constipation, dry mouth, internal heat and the like; radix Scutellariae can cause gastrointestinal discomfort, diarrhea, cough, etc., and pregnant women can cause fetal movement disorder after taking the medicine, which is contraindicated; polygonum cuspidatum can cause nausea, vomiting, diarrhea, abdominal pain, bleeding, liver dysfunction, and the like. In summary, the traditional Chinese medicine preparation has poor taste and a plurality of side effects.

The patent with publication number CN104814964B is a western medicine antibiotic preparation, and the medicine patent and the nutritional food invention do not belong to the same category.

The main substance of the patent publication No. CN104957634B is vitamin C and its esterified substance, the vitamin C is a nutrient with limited consumption and is one of the nutritional medicines, so that the substance can not be eaten for a long time and in a large quantity, if the substance is taken excessively, diarrhea, vomiting, stomach cramp, headache, skin allergy and other adverse reactions can be caused, meanwhile, the aqueous solution of VC is acidic, the stomach can be stimulated by eating in a large amount on an empty stomach, gastric hyperacidity or gastric ulcer can be increased by eating in a large amount, and stomach pain or discomfort can be increased by eating in a large amount.

The main substances of the patent with publication number CN111803628B are immune protein and lysozyme, and the principle of the scheme is the same as that of the invention in the aspect of adhesion fusion of the immune protein with HP bacteria, and the difference is that the invention adds a plurality of probiotics to inhibit HP bacteria from growing on the basis, and strengthens polysaccharide, peptide, yeast and the like to resist inflammation and protect gastric mucosa, and strengthen gastric motility so as to treat both principal and secondary aspect of disease; in application number 202010723112.5, lysozyme is an alkaline enzyme which hydrolyzes insoluble mucopolysaccharide in bacterial cell walls into soluble glycopeptides, so that the cell walls are broken to enable contents to escape and cause bacterial dissolution, and meanwhile, the enzyme can be directly combined with negatively charged viral proteins to form double salts with DNA, RNA and apoproteins to inactivate viruses; in bacteria, the enzyme mainly dissolves the cell walls of gram-positive bacteria, but when the amount is large and long-lasting, it can dissolve part of the cell walls of gram-negative bacteria, so that the enzyme affects normal cells in the human body when used in a large amount and for a long period of time. Lysozyme is also used as an anti-inflammatory drug, and the use amount and the use period are limited, and the lysozyme has side effects of allergy, rash, gastrointestinal discomfort and the like after long-term consumption; meanwhile, lysozyme is an ingredient which has a certain side effect and is not suitable for being used in various foods and for long-term eating, and is used as an additive in foods and can only be used in limited amounts in the food categories of cheeses, products and fermented wine.

In summary, the main advantages of the invention are: 1. has effects in inhibiting helicobacter pylori infection and relieving stomach discomfort; 2. safe food without limitation of crowd and eating amount; 3. the taste is good; 4. besides being capable of being made into powder and tablets, the food can be made into other non-heating food types, so that the requirements of most people are met, and the compliance is high; 5. the product is easy to process and manufacture, and the raw materials are easy to obtain, so that the cost of the obtained product is lower.

Disclosure of Invention

The invention aims to: the invention aims to provide a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and a preparation method thereof, so as to solve the problems in the prior art.

A compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms comprises the following raw materials in parts by weight:

1-30 parts of egg yolk globulin (IgY), 0.1-5 parts of fucoidan, 0.1-5 parts of tremella polysaccharide, 0.1-2 parts of glucomannan, 0.1-2 parts of yeast powder, 20180.5-4 parts of lactobacillus plantarum CN, 90.1-3 parts of lactobacillus paracasei L, 080.1-3 parts of lactobacillus reuteri LR, 850.1-3 parts of lactobacillus acidophilus LA, 8.1-3 parts of lactobacillus rhamnosus T, 90.1-3 parts of bifidobacterium lactis U, 1-10 parts of isomaltooligosaccharide, 1-10 parts of whey protein (rich in IgG and LF), 10-40 parts of Yunnan old method, 10-40 parts of full-fat brown sugar milk powder, 2-10 parts of freeze-dried jujube powder and 0.1-2 parts of wheat oligopeptide.

A method for preparing a complex formulation based on the above-described anti-helicobacter pylori infection and improving stomach discomfort symptoms, comprising the steps of:

step one: drying egg yolk globulin (IgY), yeast powder, and whey protein (rich in IgG and LF) at 45+ -5deg.C for 1.5 hr; drying fucoidan, tremella polysaccharide, glucomannan, isomaltooligosaccharide, yunnan ancient method brown sugar, whole milk powder and wheat oligopeptide at 60+/-5 ℃ for 2 hours respectively for later use;

step two: mixing the probiotic material powder with dried yolk globulin (IgY), yeast powder and whey protein (rich in IgG and LF) for 20 minutes at a mixing speed of 8-12 r/min;

step three: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step four: sequentially adding dried fucoidan, tremella polysaccharide and glucomannan into the mixture obtained in the previous step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

step five: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step six: sequentially adding the dried isomaltooligosaccharide, the wheat oligopeptide, the Yunnan ancient method brown sugar, the full-fat milk powder and the freeze-dried jujube powder into the mixture of the step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

Step seven: adding the stabilizer with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing speed of 4-6 r/min, and obtaining a composite preparation after mixing;

step eight: bagging the mixed compound preparation, performing a tightness test on the packaged nutrition in the initial stage of production, continuing to produce the nutrition after passing the test, controlling the net weight of each bag to be 1g (other specifications can be made), weighing once every 15min, continuously sampling 10 bags for weighing each bag when weighing each time, averaging the weight weighed for 10 times, and recording the average weight into an original operation record; or tabletting the mixed materials, placing the mixed materials in a charging barrel of a tablet press, adjusting the loading amount of the tablet press and the distance between upper and lower punches to control the tablet weight to be 1g (other specifications can be made), controlling the hardness to be 80N, measuring the tablet weight once every 30min in the tabletting process, continuously sampling 10 tablets for weighing each tablet when each weighing, averaging the weights weighed for 10 times, and recording the average weight into an original operation record;

step nine: weighing after bagging/tabletting is finished, calculating material balance, and transferring the packaged small bags into an outsourcing workshop for external packaging; and (3) carrying out inner packaging on the pressed tablets, checking the difference of the loading quantity and the tightness one by one after the inner packaging, and transferring the tablets into an outer packaging room after the inner packaging is finished.

Preferably, the preparation method of the probiotic material powder comprises the following steps:

step one: weighing raw materials: weighing 20180.5-4 parts of lactobacillus plantarum CN, 90.1-3 parts of lactobacillus paracasei L, 080.1-3 parts of lactobacillus reuteri LR, 850.1-3 parts of lactobacillus acidophilus LA, 0.1-3 parts of lactobacillus rhamnosus T and 90.1-3 parts of bifidobacterium lactis U;

step two: adding the raw materials into a mixer for mixing at a mixing speed of 8-12r/min for 15-20min;

step three: after the mixing is finished, putting the mixture into a stirring pot, adding the stabilizer with the formula amount of 1/4, stirring, and obtaining the probiotic powder after the stirring is finished, wherein the blending rotation speed is 40-60r/min and the stirring time is 20-25 min.

Preferably, the preparation method of the stabilizer comprises the following steps:

step one: weighing materials: 0.5-5 parts of magnesium oxide, 0.1-4 parts of silicon dioxide and 0.2-4 parts of mono-diglycerol fatty acid ester;

step two: adding the mono-diglycerol fatty acid ester into an emulsifying tank, raising the temperature and controlling the temperature to be 85+/-5 ℃, fully stirring for 5min at the stirring speed of 40-60r/min to obtain a single emulsion;

step three: adding silicon dioxide with formula amount into an emulsifying tank under stirring, fully stirring for 10-15min at a stirring speed of 40-60r/min and controlling the temperature at 85+/-5 ℃;

Step four: adding magnesium oxide with formula amount into an emulsifying tank under stirring, stirring for 10-15min, stirring at 30-50r/min, and controlling the temperature at 85+ -5deg.C;

step five: and (5) reducing the stirring rotation speed, stopping heating, and cooling to room temperature while stirring at the stirring rotation speed of 20-40r/min to obtain the stabilizer.

Preferably, the preparation method of the freeze-dried jujube powder comprises the following steps:

step one: selecting high-quality Chinese dates, cleaning, removing cores, and shearing into small blocks of 20 meshes;

step two: placing in a vacuum freeze dryer, regulating the temperature of the equipment to 0 ℃ for freezing, continuously cooling to-40 ℃ to completely freeze the materials, starting a vacuum pump to reduce the pressure to 2Pa and continuously cooling to-60 ℃ to sublimate ice, wherein the process needs 18-24 hours;

step three: after the rising, the temperature is gradually increased to 30 ℃ to remove the water combined with the materials, the time is generally 2-4 hours, and the materials are crushed to 80-100 meshes after the rising.

Preferably, the tightness test is performed in an automatic vacuum tightness tester, the pressure is maintained at 70mPa, and no air leakage is qualified within 30 seconds.

The beneficial effects are that:

1. the components of the invention are easy to process and manufacture, and the raw materials are easy to obtain, so that the cost of the obtained product is lower;

2. The application has high cure rate and good use effect and can obtain obvious curative effect;

3. the application has good taste, is suitable for both the young and the old, and has good compliance;

4. the package is simple and the carrying is convenient;

5. can be made into powder for oral administration, or made into tablet for chewing, or made into other unheated products, which is convenient for different people to eat.

The application provides a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms and a preparation method thereof, which are based on the elimination of helicobacter pylori in vivo, increase the mechanism of improving stomach environment and protecting ulcer surfaces, and have the functions of repairing gastric mucosa, providing nutrition for stomach and enhancing self-repairing of stomach, thereby achieving the aim of treating both symptoms and root causes.

The effects of the various raw materials mentioned in the present application are as follows:

yolk globulin (IgY): the helicobacter pylori is subjected to screening culture, purification and separation to obtain vacuolated toxin protein, urease protein, adhesion protein and neutrophil activation protein, the functional protein and the structural protein are subjected to gene recombination and expression to prepare recombinant protein of the helicobacter pylori, the recombinant protein is used for immunizing the lower laying hen, the egg under the immunized hen is collected, sterilized and cleaned, broken shell and separated, egg yolk is precipitated, flocculated and clarified, filtered, concentrated and freeze-dried to obtain the immunized egg yolk globulin. The passive immune and therapeutic effects of specific immune egg yolk globulins on diseases are well known. The in vitro test shows that the immunized yolk globulin can obviously inhibit the growth activity of helicobacter pylori, can cause the increase of the IgG antibody titer against helicobacter pylori in serum of patients with gastric and duodenal ulcers, has a blocking effect on the cytotoxicity of a passage epithelial cell line caused by helicobacter pylori protein, and can cause the cell degeneration, shrinkage and death of cavitation toxin and urease produced by helicobacter pylori. The specific immune egg yolk globulin has good antibacterial effect on helicobacter pylori in vitro and in vivo, can obviously inhibit the growth and reproduction of thalli and the activity of pathogenic factors in vitro, and can eradicate helicobacter pylori in vivo and protect gastric epithelial cells and gastric mucosa.

Fucoidin: fucoidan (fucidin) is a class of water-soluble polysaccharides containing L-fucose and sulfate groups, also known as fucoidan sulfate, fucoidan, mainly derived from brown algae, red algae, and some marine invertebrates. The low molecular weight fucoidin has the activities of anticoagulation, antivirus, antithrombotic, antitumor, immunity enhancement and the like, and is widely applied to the medicine field and the modern food industry. Fucoidan has various immunological activities, mainly including anticomplement activity, anti-inflammatory reaction and immunoregulatory action. Fucoidan inhibits complement proteins in normal human serum, thereby inhibiting the dissolution of sheep erythrocytes caused by complement activation, and inhibits complement activation by inhibiting the first step reaction of the classical activation pathway (including the first component, the second component, and the fourth component of complement). Fucoidan can selectively inhibit the expression of inducible nitric oxide synthase in inflammatory cells, and has antiinflammatory activity. Fucoidan stimulates RAW264.7 production of tumor necrosis factor alpha, thereby inhibiting interleukin mRNA expression in Caco-2 cells. Fucoidan can prevent and inhibit the occurrence of Inflammatory Bowel Disease (IBD). Fucoidan inhibits growth, metastasis, angiogenesis, and induction of apoptosis in various cancer cells. In addition, fucoidan can also act with macrophages to produce cytokines and chemokines to enhance the immune function of the body, thereby indirectly inhibiting the growth of tumor cells. Fucoidan also has immunoregulatory effect, so that it can relieve side effects caused by chemotherapy when used in combination with chemotherapy and radiotherapy. Fucoidan has the following three main aspects of improving stomach diseases: (1) The fucoidin has effects of eliminating helicobacter pylori, and can inhibit helicobacter pylori proliferation and inhibit binding with gastric mucosa; (2) The fucoidin has the effects of protecting gastric mucosa and treating gastric ulcer, and has good relieving effect on alcohol and drug gastric mucosa injury and chronic gastric ulcer; (3) The fucoidin has the effects of resisting gastric cancer, inhibiting gastric cancer cell proliferation, relieving side effects of chemotherapy, and improving life quality of patients.

Tremella polysaccharide: the tremella is one of fungi, is one of traditional precious medicinal materials in China, has the effects of nourishing yin, moisturizing lung, tonifying stomach and promoting fluid production, and has the main components of tremella polysaccharide, and the effects of improving immunity, resisting inflammation, resisting radiation and the like. The immune function of tremella polysaccharide is mainly concentrated in two aspects, namely, aiming at a non-immune system, the growth of beneficial microorganisms in the gastrointestinal tract is promoted, the formation of beneficial microbial flora in the intestinal tract is regulated, and the resistance of animals to exogenous pathogenic bacteria is enhanced; secondly, aiming at immune defense system, improving humoral immunity and enhancing phagocytic capacity of phagocytes; improving lymphocyte activity and function, promoting cytokine growth, protecting erythrocyte membrane from oxidative damage. Thereby improving the autoimmune capacity of the animal body and enhancing the disease resistance of the animal body. Besides improving the immunity of organisms, the tremella polysaccharide can promote the synthesis of proteins and nucleic acids, increase the repair capability of the tremella polysaccharide and maintain the functions of various organ tissues, particularly the liver. Meanwhile, the tremella polysaccharide has obvious inhibition effect on emergency gastric ulcer, can reduce the ulcer area and promote the healing of acetic acid gastric ulcer.

Glucomannan: is a water-soluble nonionic polysaccharide, and is a high molecular heteropolysaccharide formed by polymerizing glucose and mannose residues with a molecular ratio of 1:1.6-1.7 through beta-1, 4 glycosidic bonds. The glucomannan has effects of reducing blood sugar, blood lipid, blood pressure and reducing weight, and can be covered on ulcer surface with binding colloid to protect ulcer and resist inflammation.

Yeast powder: is rich in high-quality protein, amino acid and vitamins, especially contains multiple B vitamins and zinc elements, can be used for people suffering from inappetence and dyspepsia, has the functions of resisting oxidation and inflammation, promoting recovery of stomach inflammation and enhancing gastric motility.

Whey protein (rich in IgG, LF): the whey protein is a protein which is separated and extracted from milk, accounts for 0.7 percent of the content of the milk, has high nutritive value, is easy to digest and absorb, contains various active ingredients and has the most reasonable amino acid composition. Whey protein has low fat and lactose content, but contains beta-lactoglobulin, alpha-lactalbumin, immunoglobulin and other active ingredients. It is these active ingredients that provide whey protein with a number of health functions beneficial to the human body, and therefore it is considered to be one of the high quality protein sources required for the human body. The whey protein (rich in IgG and LF) is a high-protein secondary collection obtained by taking bovine coloctrum as a raw material and removing fat, lactose, casein and salt through a membrane filtration method, and is rich in beta-lactoglobulin, alpha-lactalbumin and active ingredients of immunoglobulin IgG and lactoferrin LF; immunoglobulin IgG can combine complement in human body, enhance immune cell phagocytosis pathogenic microorganism and neutralize bacterial toxin, so that it can effectively resist infection and raise human immunity; lactoferrin LF can resist oxidation in human body, promote the growth of normal cells, resist bacteria and viruses, and improve the immunity of human body.

Lactobacillus plantarum CN2018: lactobacillus plantarum CN2018 is separated from Chinese traditional fermented food, and has unique performances of acid resistance, bile salt resistance and helicobacter pylori resistance. The strain not only has good gastric acid resistance and hydrophobic capacity, but also has good capacity of scavenging free radicals by an antioxidant, and simultaneously has good agglutination effect, so that the strain has good adhesive force and competitively inhibits the adhesion of helicobacter pylori. In vitro experiments prove that the strain can inhibit the growth of helicobacter pylori and the activity of urease, and the mouse experiments prove that the strain also has the effects of preventing and relieving the infection of helicobacter pylori. The strain has been obtained from national invention patent with the patent number ZL 201110059827.6.

Lactobacillus paracasei L9: lactobacillus paracasei is a subspecies of lactobacillus casei, is a facultative anaerobic, motionless and spore-free longbacterium, and is a beneficial bacterium capable of tolerating the defensive mechanisms of organisms, including enzymes in the oral cavity, low PH in gastric juice, bile acids in the small intestine, and the like. So that the lactobacillus paracasei can survive in a large amount in the intestinal tract after entering the human body, and plays roles in regulating the balance of intestinal flora, preventing diseases and the like. Meanwhile, the peptidase of the lactobacillus paracasei can hydrolyze acidic peptide in beta-lactoglobulin, release active peptide, activate T cells, inhibit proliferation of lymphocytes, promote production of 1L-10, reduce production of r-interleukin and 1L-4, prevent allergy and improve immunity. It promotes the proliferation and metabolism of beneficial intestinal flora to produce organic acid, increases osmotic pressure of intestinal tract, and promotes intestinal peristalsis to relieve constipation. The Lactobacillus paracasei has antioxidant activity in animal test, and can inhibit adhesion and colonization of helicobacter pylori on gastric mucosa and inhibit growth of helicobacter pylori, and simultaneously can resist inflammatory factors generated by helicobacter pylori.

Lactobacillus acidophilus LA85: lactobacillus acidophilus is a probiotic bacteria which can grow in the gastrointestinal tract by colonization, and plays a role in promoting human health by maintaining microecological balance of the gastrointestinal tract. The in vitro test of Lactobacillus acidophilus can obviously antagonize the toxicity of helicobacter pylori, inhibit the adhesion and colonization of helicobacter pylori on gastric mucosa, and the secretion can inhibit the growth of helicobacter pylori.

Lactobacillus reuteri LR08: lactobacillus reuteri belongs to the Firmicutes phylum, and is a catalase-negative, gram-positive, non-motile, non-spore-forming, obligate heterotrophic fermentation bacterium. Lactobacillus reuteri has better tolerance to gastrointestinal tract environment and has certain tolerance to artificial gastric juice, intestinal juice and bile salts. The lactobacillus reuteri has strong adhesion capability to intestinal mucosa, can improve intestinal flora distribution, antagonize harmful bacteria colonization and resist gastrointestinal diseases; lactobacillus reuteri can produce a non-protein broad-spectrum antibacterial substance called 'Reuterin', can widely inhibit growth of gram-positive bacteria, gram-negative bacteria, yeast, fungi, protozoa and the like, and protect microecological balance of intestinal tracts. Secondly, lactobacillus reuteri can increase the content of butyric acid in the intestinal tract, and the main function of butyric acid is to supply energy to intestinal epithelial cells, thereby promoting the proliferation of the intestinal epithelial cells. Lactobacillus reuteri can also produce lactic acid and various enzymes such as lipase, bile salt hydrolase and the like in animal intestinal tracts, is beneficial to improving the pH of the animal intestinal tracts and inhibiting the growth of harmful bacteria, and can stimulate immunoregulatory reaction through a mononuclear phagocyte system so as to reduce gastrointestinal tract inflammation of human beings to different degrees.

Lactobacillus rhamnosus T8: lactobacillus rhamnosus exists in the intestinal tracts of human beings and animals, and is a gram-positive probiotic with biological characteristics of anaerobic acid resistance, bile salt resistance, various antibiotics resistance, no spore production and the like. It can adhere to epithelial cells of human body to form a biological barrier after invading human body to protect mucous membrane from invasion, and can also effectively improve and regulate gastrointestinal flora of human body, prevent and treat diarrhea, promote toxin discharge and improve immunity of human body. Experiments prove that the lactobacillus rhamnosus has anti-inflammatory and antiallergic effects, and meanwhile, the lactobacillus rhamnosus has good mutual growth and mutual promotion relationship with bifidobacterium lactis and lactobacillus acidophilus.

Bifidobacterium lactis U9: bifidobacterium lactis is an important physiological bacterium in the human and animal intestinal tract. Takes part in a series of physiological processes of immunity, nutrition, digestion, protection and the like, and plays an important role. The bifidobacterium lactis can be rapidly planted in intestinal mucosa to form a beneficial bacteria barrier, and the beneficial bacteria barrier is densely distributed on the intestinal mucosa to form a bacterial film, so that pathogenic bacteria cannot be planted in the intestinal mucosa; meanwhile, the coupling bile acid can be decomposed into free bile acid and acetic acid and lactic acid generated by the coupling bile acid can reduce the pH value of intestinal tracts, so that the aim of inhibiting saprophytic bacteria and pathogenic bacteria is fulfilled; the bacterial-like protein produced by the method has a certain bactericidal effect; animal experiments prove that the bifidobacterium lactis can improve the phagocytic activity of macrophages, so that tumor cells can be prevented, inhibited and killed, and the anti-infective capability of the organism is improved.

Isomaltooligosaccharides: a functional oligosaccharide with natural properties is prepared through hydrolyzing starch to maltose, cutting alpha-1, 6 glycosidic bond in maltose structure by alpha-glucosidase, transferring the free glucose residue to alpha-1, 6 position in other cut maltose molecules to form oligoisomaltose, and features that it can promote the growth and reproduction of bifidobacterium, improving gastrointestinal tract environment and the growth and reproduction of probiotics. The isomaltooligosaccharides are not fermented by yeast and lactobacillus to produce acid, so that the acidic environment of stomach is not reduced and irregular teeth are prevented.

Jujube: sweet and flat. Enter spleen and stomach meridians. The fructus Jujubae contains multiple vitamins and minerals, contains high content of vitamin C, and also contains organic acid, triterpene glycosides, alkaloids, flavonoid glycoside and saccharide, especially cyclic adenosine monophosphate which is the second messenger of human life not found in other plants. The above effective components can make fructus Jujubae have effects of invigorating spleen, regulating stomach, invigorating qi, and promoting fluid production.

Brown sugar prepared by Yunnan ancient method: warm nature and sweet taste. Enters spleen meridian, stomach meridian and liver meridian. Tonify middle-jiao and slow liver, regulate menstruation, harmonize stomach and reduce adverse qi. Moistening heart and lung, regulating stomach and spleen, relieving liver qi, relieving alcoholism, replenishing blood, and removing blood stasis. Is suitable for treating heart and abdomen heat distention, dry mouth, throat pain, cough due to lung heat, heat of heart and lung, large intestine and small intestine, and alcoholism. The method is characterized in that Yunnan local sugarcane is adopted, and the raw methods of cleaning, juicing, filtering, standing, concentrating, sanding, drying and the like are adopted, so that the obtained brown sugar contains a plurality of amino acids, organic acids, minerals and flavonoid polyphenol compounds besides a plurality of carbohydrates for providing energy, and the substances have the effects of tonifying qi, nourishing blood and removing blood stasis, which are not available in the sucrose.

Wheat oligopeptide: the wheat oligopeptide is prepared from wheat gluten powder serving as a raw material through the processes of pulp mixing, protease enzymolysis, separation, filtration, spray drying and the like. Has various biological activities such as ACE inhibition, immunoregulation, antioxidation, etc., can stimulate the proliferation of lymphocytes in the organism, enhance the phagocytic function of macrophages, improve the capability of the organism for resisting the infection of external pathogens, reduce the morbidity of the organism, etc. One of the characteristics of the wheat oligopeptide is that the wheat oligopeptide contains high glutamine, can effectively regulate a nervous system, and can also be used as a special nutrient substance during gastrointestinal dysfunction. Can be used for treating gastric ulcer, duodenal ulcer, gastritis, and gastric hyperacidity.

Full-fat milk powder: is prepared from pure milk by concentrating and drying to maintain original nutrients in milkContains high-quality protein, fat and lactose, calcium, phosphorus, ferrum, vitamin A, and vitamin B ₁ Vitamin B ₂ And nicotinic acid and the like, and provides rich nutrition for people with weak bodies.

Detailed Description

In order that the invention may be readily understood, a more complete description of the invention will be rendered by reference to the embodiments that are illustrated below. Preferred embodiments of the present invention are shown in the examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

The invention provides a technical scheme that:

embodiment one:

a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms comprises the following raw materials in parts by weight:

5 parts of egg yolk globulin (IgY), 0.1 part of fucoidan, 0.5 part of tremella polysaccharide, 0.1 part of glucomannan, 0.3 part of yeast powder, 20181 parts of lactobacillus plantarum CN, 91.8 parts of lactobacillus paracasei L, 081 parts of lactobacillus reuteri LR, 850.2 parts of lactobacillus acidophilus LA, 1.8 parts of lactobacillus rhamnosus T, 91.8 parts of bifidobacterium U, 4 parts of isomaltooligosaccharide, 2 parts of whey protein (rich in IgG and LF), 35 parts of Yunnan ancient brown sugar, 36 parts of full-fat milk powder, 4 parts of freeze-dried jujube powder and 0.1 part of wheat oligopeptide.

A method for preparing a complex formulation based on the above-described anti-helicobacter pylori infection and improving stomach discomfort symptoms, comprising the steps of:

step one: drying egg yolk globulin (IgY), yeast powder, and whey protein (rich in IgG and LF) at 45+ -5deg.C for 1.5 hr; drying fucoidan, tremella polysaccharide, glucomannan, isomaltooligosaccharide, yunnan ancient method brown sugar, whole milk powder and wheat oligopeptide at 60+/-5 ℃ for 2 hours respectively for later use;

Step two: mixing the probiotic material powder with dried yolk globulin (IgY), yeast powder and whey protein (rich in IgG and LF) for 20 minutes at a mixing speed of 8-12 r/min;

step three: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step four: sequentially adding dried fucoidan, tremella polysaccharide and glucomannan into the mixture obtained in the previous step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

step five: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step six: sequentially adding the dried isomaltooligosaccharide, the wheat oligopeptide, the Yunnan ancient method brown sugar, the full-fat milk powder and the freeze-dried jujube powder into the mixture of the step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

step seven: adding the stabilizer with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing speed of 4-6 r/min, and obtaining a composite preparation after mixing;

step eight: bagging the mixed compound preparation, performing a tightness test on the packaged nutrition in the initial stage of production, continuing to produce the nutrition after passing the test, controlling the net weight of each bag to be 1g (other specifications can be made), weighing once every 15min, continuously sampling 10 bags for weighing each bag when weighing each time, averaging the weight weighed for 10 times, and recording the average weight into an original operation record; or tabletting the mixed materials, placing the mixed materials in a charging barrel of a tablet press, adjusting the loading amount of the tablet press and the distance between upper and lower punches to control the tablet weight to be 1g (other specifications can be made), controlling the hardness to be 80N, measuring the tablet weight once every 30min in the tabletting process, continuously sampling 10 tablets for weighing each tablet when each weighing, averaging the weights weighed for 10 times, and recording the average weight into an original operation record;

Step nine: weighing after bagging/tabletting is finished, calculating material balance, and transferring the packaged small bags into an outsourcing workshop for external packaging; and (3) carrying out inner packaging on the pressed tablets, checking the difference of the loading quantity and the tightness one by one after the inner packaging, and transferring the tablets into an outer packaging room after the inner packaging is finished.

The preparation method of the probiotic material powder comprises the following steps:

step one: weighing raw materials: weighing lactobacillus plantarum CN20181 parts, lactobacillus paracasei L91.8 parts, lactobacillus reuteri LR081 parts, lactobacillus acidophilus LA850.2 parts, lactobacillus rhamnosus T8.8 parts and bifidobacterium lactis U9.8 parts;

step two: adding the raw materials into a mixer for mixing at a mixing speed of 8-12r/min for 15-20min;

step three: after the mixing is finished, putting the mixture into a stirring pot, adding the stabilizer with the formula amount of 1/4, stirring, and obtaining the probiotic powder after the stirring is finished, wherein the blending rotation speed is 40-60r/min and the stirring time is 20-25 min.

The preparation method of the stabilizer comprises the following steps:

step one: weighing materials: 3 parts of magnesium oxide, 2 parts of silicon dioxide and 1 part of mono-and diglyceride fatty acid ester;

step two: adding the mono-diglycerol fatty acid ester into an emulsifying tank, raising the temperature and controlling the temperature to be 85+/-5 ℃, fully stirring for 5min at the stirring speed of 40-60r/min to obtain a single emulsion;

Step three: adding silicon dioxide with formula amount into an emulsifying tank under stirring, fully stirring for 10-15min at a stirring speed of 40-60r/min and controlling the temperature at 85+/-5 ℃;

step four: adding magnesium oxide with formula amount into an emulsifying tank under stirring, stirring for 10-15min, stirring at 30-50r/min, and controlling the temperature at 85+ -5deg.C;

step five: and (5) reducing the stirring rotation speed, stopping heating, and cooling to room temperature while stirring at the stirring rotation speed of 20-40r/min to obtain the stabilizer.

The preparation method of the freeze-dried jujube powder comprises the following steps:

step one: selecting high-quality Chinese dates, cleaning, removing cores, and shearing into small blocks of 20 meshes;

step two: placing in a vacuum freeze dryer, regulating the temperature of the equipment to 0 ℃ for freezing, continuously cooling to-40 ℃ to completely freeze the materials, starting a vacuum pump to reduce the pressure to 2Pa and continuously cooling to-60 ℃ to sublimate ice, wherein the process needs 18-24 hours;

step three: after the rising, the temperature is gradually increased to 30 ℃ to remove the water combined with the materials, the time is generally 2-4 hours, and the materials are crushed to 80-100 meshes after the rising.

Wherein the tightness test is carried out in an automatic vacuum tightness tester, the pressure is maintained at 70mPa, and no air leakage is qualified within 30 seconds.

Embodiment two:

a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms comprises the following raw materials in parts by weight:

10 parts of egg yolk globulin (IgY), 0.2 part of fucoidan, 0.5 part of tremella polysaccharide, 0.2 part of glucomannan, 0.2 part of yeast powder, 20183 parts of lactobacillus plantarum CN, 91.2 parts of lactobacillus paracasei L, 081 parts of lactobacillus reuteri LR, 851 parts of lactobacillus acidophilus LA, 1.2 parts of lactobacillus rhamnosus T8, 91.2 parts of bifidobacterium lactis U, 4 parts of isomaltooligosaccharide, 8 parts of whey protein (rich in IgG and LF), 30 parts of Yunnan ancient brown sugar, 30 parts of full-fat milk powder, 4 parts of freeze-dried jujube powder and 0.3 part of wheat oligopeptide.

Embodiment III:

a compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms comprises the following raw materials in parts by weight:

20 parts of egg yolk globulin (IgY), 0.3 part of fucoidan, 0.5 part of tremella polysaccharide, 0.3 part of glucomannan, 0.4 part of yeast powder, 20182 parts of lactobacillus plantarum CN, 91.5 parts of lactobacillus paracasei L, 081 parts of lactobacillus reuteri LR, 850.5 parts of lactobacillus acidophilus LA, 1.5 parts of lactobacillus rhamnosus T8, 91.5 parts of bifidobacterium lactis U, 5 parts of isomaltooligosaccharide, 4 parts of whey protein (rich in IgG and LF), 20 parts of Yunnan ancient brown sugar, 24 parts of full-fat milk powder, 5 parts of freeze-dried jujube powder and 0.2 part of wheat oligopeptide.

For the first embodiment, the second embodiment and the third embodiment are the same as the first embodiment in material, and the only difference is the material proportion in the formula.

Example one product was administered to the following patients:

case 1: an Mou A female, 38 years old, 21.2AU/ML (reference value is less than or equal to 15.0 AU/ML) of blood antibody helicobacter pylori detection is positive, no appetite, and even belch and acid return phenomena, the product is orally taken, 2 bags are taken once, three times a day, appetite is enhanced after taking a week, and after taking a month, fecal helicobacter pylori detection is negative again (reagent sensitivity is 1.5 ng/ML). The appetite is good, and stomach discomfort symptoms are not generated any more.

Case 2: li Mou A, 36 years old, C13 helicobacter pylori detection result is DOB value 12.9 (positive), there is halitosis, occasionally there is nausea symptom, take the product orally, three times a day, after two weeks after taking, C13 helicobacter pylori detection result is DOB value 8.2 (positive), but the present describes halitosis relief, no nausea symptom is found in the period, after continuing taking for two months, C13 helicobacter pylori detection result is DOB value 3.8 (negative), halitosis and nausea symptom disappear.

Case 3: shi Mou when a man is 26 years old, symptoms of stomach discomfort such as acid regurgitation, hiccups and heart burn appear, but helicobacter pylori is not detected, and the product is orally taken for 2 bags at a time, and the symptoms of the stomach are notified to be reduced after 1 hour, three times a day, and all the symptoms disappear after taking for a week.

Case 4: chen Mou A, 37 years old, C13 helicobacter pylori detection result is DOB value 112.9 (positive), there is halitosis, anorexia, nausea symptom, turn to the negative through doctor's medication, infected again after, physical examination finds that C13 helicobacter pylori detection result is DOB value 32.5 (positive), take this product orally, 2 bags once, three times a day, after taking one month, C13 helicobacter pylori detection result is DOB value 3.5 (negative), the person describes the relief of halitosis at the same time, does not find nausea symptom in the period.

Case 5: shen Mou women, 20 years old, have symptoms of stomach discomfort such as acid regurgitation, hiccups and heartburn, but have no detection of helicobacter pylori, and the product is orally taken 2 bags at a time and three times a day, and after taking for one week, the person states that the symptoms are relieved, and has no symptoms of stomach discomfort.

Case 6: zhang Mou it is used for treating liver cyst, pharyngitis, hypercholesteremia, hypertension, chronic gastritis and C13 helicobacter pylori with DOB value 40.6 (positive), halitosis, acid regurgitation and heart burn symptoms, and poor appetite, and is orally administered for 2 bags once, three times a day, and three weeks after administration, C13 helicobacter pylori with DOB value 26.1 (positive), but it is described that halitosis and heart burn symptoms are reduced.

Case 7: ni Mou, female, 50 years old, C13 helicobacter pylori detection result is DOB value 12.6 (positive), bad breath, acid regurgitation symptom, bad appetite, adopting the product to orally take 2 bags once, three times a day, after two weeks after taking, C13 helicobacter pylori detection result is DOB value 9.7 (positive), but the stomach discomfort symptom is relieved.

The products of the first, second and third embodiments are respectively subjected to in vitro bacteriostasis tests, and are detected by referring to the detection method of WS/T650-2019/5.1.4, wherein the method is as follows:

1. materials: HP strain, columbia blood agar medium, 10% defibrinated sheep blood, antibiotic mixture (10 mg/L vancomycin, 2500U/L polymyxin, 10mg/L amphotericin B, 5mg/L trimethoprim lactate), FBS, liquid medium (Brucella broth+0.5% glucose+antibiotic mixture), PBS buffer, oxidase, urease, physiological saline, and Bush agar;

2. instrument and apparatus: autoclave, incubator, mixed gas (85% N) ₂ 、10％CO ₂ 、5％O ₂ ) The device comprises an ultra-clean workbench, a constant-temperature water bath kettle, a drying box, a spectrophotometer, a pipetting gun, a culture dish, an inoculating loop, a glass slide, an oxford cup (with inner diameter of 6mm, outer diameter of 8mm and height of 10 mm), a digital vernier caliper, tweezers, an alcohol lamp and a mortar.

3. The experimental method comprises the following steps:

3.1 cultivation and identification of Hp Strain:

3.1.1 configuration of antibiotic cocktails: respectively measuring 4ml of 10mg/L vancomycin, 4ml of 2500U/L polymyxin, 4ml of 10mg/L amphotericin B and 4ml of 5mg/L trimethoprim lactate, and uniformly mixing for later use;

3.1.2 preparation of Columbia blood agar Medium: heating 6.6g of Columbia blood agar culture medium, dissolving in 150ml of purified water, packaging in triangular flask, sterilizing at 121deg.C for 15 min, cooling to 45-50deg.C, adding 0.8ml of 10% defibrinated sheep blood and 0.4ml of antibiotic mixture, mixing, and pouring into sterile plate;

culturing 3.1.3HP: introducing the mixed gas into a constant temperature incubator for 10 minutes, adjusting to a microaerophilic state, then picking an HP strain by using a sterile inoculating loop, uniformly coating the HP strain on a Columbia blood agar culture medium plate, placing the Columbia blood agar culture medium plate into the constant temperature incubator, and culturing for 72 hours at 37 ℃ under a relative humidity of 90%;

identification of 3.1.4HP strain: the colony form on the culture dish is transparent needle-point-like colony, and when the inoculum is more, the lawn can be seen; a drop of physiological salt is taken and dripped on a clean glass slide, a small amount of HP colony is scraped by a sterile inoculating loop and is coated in the physiological salt water and is spread, the glass slide is placed in a drying oven for drying at 50 ℃ for 5 minutes and then is subjected to gram staining, and the glass slide is observed under a microscope to form a mauve short rod shape; scraping HP colony by using a sterile inoculating loop, placing the HP colony in urease test paper, and changing the urease test paper from yellow to red after the HP colony is placed for 1 minute; HP colonies were scraped off with a sterile inoculating loop and placed on a fluid oxidase filter paper which changed from colorless to blue-black after 1 minute of standing. By the above identification, the cultured strain was Hp strain.

3.2 concentration of HP Strain and determination of bacterial count:

3.2.1 dissolving 4.2g of Brucella broth culture medium in 150ml of purified water by heating, packaging in triangular flask, sterilizing at 121deg.C for 15 min, cooling to 45-50deg.C, adding 15ml of FBS, 0.8g of glucose and 0.4ml of antibiotic mixture, and mixing well for use;

3.2.2 picking single colony with sterile inoculating loop, placing into Brookfield broth culture medium, placing into microaerophilic constant temperature incubator, and shaking culturing at 37deg.C and relative humidity 90% for 24 hr to obtain stable bacterial liquid. The bacterial solution was centrifuged (8000 g;4 ℃ C.; 10 mins), the supernatant was discarded, and then washed 2-3 times with PBS buffer, followed by resuspension with PBS.

3.2.3 after resuspension, HP bacterial liquid is obtained, PBS is used as a blank control, and the wavelength is 600nmThe OD value of the bacterial liquid is measured by a spectrophotometer, and if the OD value is 0.3-0.7, the OD=1.0X10 ⁹ The CFU/ml is used for calculating the concentration of the original bacterial liquid (the absorbance and the bacterial concentration are in linear relation according to the Lambert-Beer law) and can be used as the bacterial liquid for measuring the next step. If the OD value is more than 0.7 and less than 1, the absorbance value is measured after 40-fold dilution of the original bacterial liquid. If the OD value is less than 0.3, the original bacterial liquid is diluted 10 times or 5 times, and then the absorbance value is measured. It is necessary to adjust the OD value to be in the range of 0.3-0.7. CFU/ml was calculated directly from the measured OD values and converted to MOI.

Count of 3.2.4HP bacteria: the stationary phase bacterial liquid was diluted with PBS according to a gradient dilution factor (5, 10, 20, 40), and viable bacteria were counted after measuring absorbance of each group. Then the dilution plate method is adopted: 1ml of the bacterial liquid is sucked into a Columbia blood agar culture dish, at least three duplicate plates are arranged for each concentration, and colony counting is carried out after the bacterial liquid is cultured for 24 hours in a microaerophilic constant temperature incubator at 37 ℃ and 90% relative humidity. The average value of the colony numbers of the parallel groups was obtained, and the absorbance was set as the abscissa, and a standard curve was prepared. And (3) carrying the bacterial liquid for experiments into a standard curve, and multiplying the bacterial liquid by dilution times to obtain the bacterial count CFU/ml.

The method comprises the following steps: conversion of MOI to PFU/ml

MOI is the multiplicity of infection, without units, but its implicit unit is PFU/cell number.

Moi= -ln (P (0)) -P (0) =1-P (percentage of cells infected);

MOI= (PFU/ml). Times.volume of bacterial solution/number of infected cells

3.3 bacteriostasis test

3.3.1 preparation of Bush plates: weighing 43.1g of Bush agar, heating and dissolving in 1000ml of distilled water, sterilizing at 121deg.C for 15 min, cooling to about 50deg.C, and pouring into a sterile plate for use;

3.3.2, sucking 120uL of resuspended HP bacterial liquid by a pipetting gun, adding the HP bacterial liquid into a Brinell plate, uniformly smearing the HP bacterial liquid by an L-shaped glass rod, wherein the smearing is required for 3 times, the plate rotates for 60 degrees when the smearing is performed once, and finally smearing the HP bacterial liquid by the L-shaped glass rod around the edge of the plate for one circle; the plate was covered and left at room temperature for 5 minutes.

3.3.3, clamping the sterilized oxford cups out by using sterile forceps, putting the sterilized oxford cups on the flame of an alcohol lamp, quickly passing through the flame, then vertically putting the oxford cups on the surface of a culture medium, lightly pressing the oxford cups to ensure that gaps are not formed between the bottoms of the cups and the culture medium, and putting 5 oxford cups on each flat plate, wherein 4 oxford cups on the periphery, 1 in the center and 4 oxford cups on the periphery are required to be evenly placed and are more than 20mm away from the edge of the culture medium;

3.3.4 taking 12 parts of the product of the above example in a mortar after being uniformly ground, each part of the product is 0.01 g, each flat plate is placed with 4 parts, the flat plates are respectively placed in oxford cups around, the flat plates are gently sprinkled in the cups, then respectively injecting PBS 100uL into the 4 oxford cups by using a pipette, gently shaking for 10 seconds to uniformly disperse the sample in the cups, and the other 100uLPBS is injected into a central cup as a control. In this way, 3 plates are sequentially made;

3.3.5 according to the method of 3.3.4, respectively making 3 plates for the second and third products in turn;

3.3.6 culturing for 72 hours under microaerophilic condition at 37 ℃ and relative humidity 90%, observing the shape of the inhibition ring, measuring the diameter of the inhibition ring by a digital vernier caliper and recording.

The results of the bacteriostasis test are as follows:

the above examples represent only one embodiment of the invention, which demonstrates bacteriostatic ability, and their description is more specific and detailed, but should not be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

Claims (6)

1. A compound preparation for resisting helicobacter pylori infection and improving stomach discomfort symptoms is characterized by comprising the following raw materials in parts by weight: 1-30 parts of egg yolk globulin (IgY), 0.1-5 parts of fucoidan, 0.1-5 parts of tremella polysaccharide, 0.1-2 parts of glucomannan, 0.1-2 parts of yeast powder, 0.5-4 parts of lactobacillus plantarum CN2018, 0.1-3 parts of lactobacillus paracasei L9.1-3 parts of lactobacillus reuteri LR08, 0.1-3 parts of lactobacillus acidophilus LA85, 0.1-3 parts of lactobacillus rhamnosus T8.1-3 parts of bifidobacterium U9.1-3 parts of isomaltooligosaccharide, 1-10 parts of whey protein (rich in IgG and LF), 10-40 parts of Yunnan ancient brown sugar, 10-40 parts of full-fat milk powder, 2-10 parts of freeze-dried jujube powder and 0.1-2 parts of wheat oligopeptide.

2. A method for preparing a complex formulation based on the anti-helicobacter pylori infection and improving the symptoms of gastric discomfort according to claim 1, characterized in that: the method comprises the following steps:

step one: drying egg yolk globulin (IgY), yeast powder, and whey protein (rich in IgG and LF) at 45+ -5deg.C for 1.5 hr; drying fucoidan, tremella polysaccharide, glucomannan, isomaltooligosaccharide, yunnan ancient method brown sugar, whole milk powder and wheat oligopeptide at 60+/-5 ℃ for 2 hours respectively for later use;

Step two: mixing the probiotic material powder with dried yolk globulin (IgY), yeast powder and whey protein (rich in IgG and LF) for 20 minutes at a mixing speed of 8-12 r/min;

step three: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step four: sequentially adding dried fucoidan, tremella polysaccharide and glucomannan into the mixture obtained in the previous step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

step five: adding the stabilizing agent with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing rotating speed of 4-6 r/min;

step six: sequentially adding the dried isomaltooligosaccharide, the wheat oligopeptide, the Yunnan ancient method brown sugar, the full-fat milk powder and the freeze-dried jujube powder into the mixture of the step, and mixing for 20 minutes at a mixing speed of 8-12 r/min;

step seven: adding the stabilizer with the formula amount of 1/4 into the mixture obtained in the previous step, mixing for 15 minutes at the mixing speed of 4-6 r/min, and obtaining a composite preparation after mixing;

step eight: bagging the mixed compound preparation, performing a tightness test on the packaged nutrition in the initial stage of production, continuing to produce the nutrition after passing the test, controlling the net weight of each bag to be 1g (other specifications can be made), weighing once every 15min, continuously sampling 10 bags for weighing each bag when weighing each time, averaging the weight weighed for 10 times, and recording the average weight into an original operation record; or tabletting the mixed materials, placing the mixed materials in a charging barrel of a tablet press, adjusting the loading amount of the tablet press and the distance between upper and lower punches to control the tablet weight to be 1g (other specifications can be made), controlling the hardness to be 80N, measuring the tablet weight once every 30min in the tabletting process, continuously sampling 10 tablets for weighing each tablet when each weighing, averaging the weights weighed for 10 times, and recording the average weight into an original operation record;

Step nine: weighing after bagging/tabletting is finished, calculating material balance, and transferring the packaged small bags into an outsourcing workshop for external packaging; and (3) carrying out inner packaging on the pressed tablets, checking the difference of the loading quantity and the tightness one by one after the inner packaging, and transferring the tablets into an outer packaging room after the inner packaging is finished.

3. The preparation method of claim 2, wherein the preparation method of the probiotic powder comprises the following steps:

step one: weighing raw materials: weighing 0.5-4 parts of lactobacillus plantarum CN2018, 0.1-3 parts of lactobacillus paracasei L9.1-3 parts of lactobacillus reuteri LR08, 0.1-3 parts of lactobacillus acidophilus LA85, 0.1-3 parts of lactobacillus rhamnosus T8.1-3 parts and 0.1-3 parts of bifidobacterium lactis U9;

step two: adding the raw materials into a mixer for mixing at a mixing speed of 8-12r/min for 15-20min;

step three: after the mixing is finished, putting the mixture into a stirring pot, adding the stabilizer with the formula amount of 1/4, stirring, and obtaining the probiotic powder after the stirring is finished, wherein the blending rotation speed is 40-60r/min and the stirring time is 20-25 min.

4. A method of preparation according to claim 2, wherein the stabilizer is prepared by:

step one: weighing materials: 0.5-5 parts of magnesium oxide, 0.1-4 parts of silicon dioxide and 0.2-4 parts of mono-diglycerol fatty acid ester;

Step two: adding the mono-diglycerol fatty acid ester into an emulsifying tank, raising the temperature and controlling the temperature to be 85+/-5 ℃, fully stirring for 5min at the stirring speed of 40-60r/min to obtain a single emulsion;

step three: adding silicon dioxide with formula amount into an emulsifying tank under stirring, fully stirring for 10-15min at a stirring speed of 40-60r/min and controlling the temperature at 85+/-5 ℃;

step four: adding magnesium oxide with formula amount into an emulsifying tank under stirring, stirring for 10-15min, stirring at 30-50r/min, and controlling the temperature at 85+ -5deg.C;

step five: and (5) reducing the stirring rotation speed, stopping heating, and cooling to room temperature while stirring at the stirring rotation speed of 20-40r/min to obtain the stabilizer.

5. The preparation method of the freeze-dried jujube powder according to claim 2, wherein the preparation method comprises the following steps:

step one: selecting high-quality Chinese dates, cleaning, removing cores, and shearing into small blocks of 20 meshes;

step two: placing in a vacuum freeze dryer, regulating the temperature of the equipment to 0 ℃ for freezing, continuously cooling to-40 ℃ to completely freeze the materials, starting a vacuum pump to reduce the pressure to 2Pa and continuously cooling to-60 ℃ to sublimate ice, wherein the process needs 18-24 hours;

Step three: after the rising, the temperature is gradually increased to 30 ℃ to remove the water combined with the materials, the time is generally 2-4 hours, and the materials are crushed to 80-100 meshes after the rising.

6. A method of manufacture according to claim 2, wherein: the tightness test is carried out in an automatic vacuum tightness tester, the pressure is maintained at 70mPa, and no air leakage is qualified within 30 seconds.