TW202031887A - Fat burning ferment, preparation method thereof and use thereof for fat burning and losing weight - Google Patents

Abstract

The present invention provides a fat burning ferment, preparation method thereof and use thereof for fat burning and losing weight. The fat burning ferment can effectively promote the decomposition of fat in fat cells, to reduce the gene expression level of PLIN1 and PPARG2 in fat cells to promote the decomposition of fatty oil droplets, and to promote the conversion of white fat cells to brown fat cells, which increases the ability to burn fat. The fat burning ferment is prepared by fermenting the apple, the ginger, the chili, and a cinnamon to yeast, lactic acid bacteria, and acetic acid bacteria for three-stage fermentation.

Description

Fat burning fermented product, preparation method thereof and use for fat burning and weight loss

Present invention relates to a fermentation method for its preparation comprising one fat burning and the use for the preparation of fat burning diet composition, in particular a ferment for promoting fat burning lipolysis, reduced expression levels PLIN1 gene, genes and enhance PPARG2 Among them, the fat burning fermentation product will be obtained by three-stage fermentation of a mixture consisting of an apple, a ginger, a pepper, and a cinnamon with yeast, Lactobacillus, and Acetobacter in sequence.

The World Health Organization (WHO) uses "infectious diseases" to describe the rapidly spreading obesity and calls it "Global Obesity" (Globesity). According to statistics from the World Health Organization, in the United States, among the top 20 countries in the world, more than 80% of adult men and 70% of adult women are overweight (BMI over 25), while South Korea in Asia has an overweight and obesity ratio of over 50%. With changes in eating habits and improved quality of life, the prevalence of obesity in Taiwan has also increased year by year. According to the "2013-2014 National Nutrition and Health Status Change Survey" published by the National Health Administration of the Ministry of Health and Welfare, the prevalence rate of adult overweight or obesity is 43 %, while the male to female ratios were 48.9% and 38.3%. In other words, one in two men in Taiwan is overweight or obese, and one in two to three women is overweight or obese.

Obesity can cause many related comorbidities, such as diabetes, hyperlipidemia, sleep apnea, angina, degenerative arthritis, hyperuricemia, and even certain cancers, which may lead to death. Therefore, morbidly obese patients The average life expectancy is much shorter than that of people of normal weight. Currently the most effective treatment for obesity The effective method is surgical treatment. In addition, legal drugs (currently only Roche fresh), exercise, calorie control, and low-calorie meal replacement have also been proven effective. However, in addition to surgical treatment, most patients use other methods to lose weight. Most patients lose their guard and regain weight after the weight loss treatment is over. Such a phenomenon of losing weight (yo-yo effect) has a serious impact on the body. It hurts more.

Human fat cells are divided into two types: white fat cells (also known as unicellular cells) and brown fat cells. Among them, white adipocytes are mainly responsible for storing energy. Therefore, the number and volume of white adipocytes are closely related to the obesity phenomenon of an individual. Among them, there are about 30 billion fat cells in an average adult body and weighing about 13.5 kg. This kind of cell contains a lipid droplet surrounded by cytoplasm. The fat is mainly stored in the lipid droplet in a semi-liquid state in the form of triglycerides and cholesterol esters. White adipocytes also secrete resistin, adiponectin and leptin to regulate individual fat metabolism.

Compared with white adipocytes, brown adipocytes (also known as multilocular cells) have a relatively large cytoplasm. Lipid droplets are scattered throughout the cells, and the cells contain a large number of mitochondria, so their appearance is brown. The main function of brown fat cells is to burn fat quickly to generate heat and maintain body temperature. Among them, because hibernating animals and babies contain more brown fat tissue, brown fat is also called "baby fat". Therefore, if the white cells that store fat can be converted into brown fat cells that metabolize fat, the body's fat mass can be effectively reduced and it is not easy to gain weight.

In summary, in response to the obesity faced by modern people due to changes in living and eating habits and the overall health problems caused by obesity, and based on the improvement of modern people’s living standards and the improvement of the concept of health care, we have developed a system that can effectively reduce body fat content and slow down A composition composed of effective ingredients for the opportunity to gain weight is really necessary.

For this reason, one object of the present invention is to provide a fat burning fermented product, wherein the fat burning fermented product is a mixture composed of an apple, a ginger, a pepper, and a cinnamon through a yeast ( Saccharomyces cerevisiae ), a Lactobacillus plantarum and Acetobacter aceti are obtained by fermentation in order.

Another object of the present invention is to provide a use of the fat burning fermented product as described above for preparing a fat burning and weight loss composition.

Another object of the present invention is to provide a method for producing a fat burning fermented product, which comprises: uniformly mixing an apple, a ginger, a pepper, and a cinnamon in a weight ratio of 1:15-30:2-3:0.5 The composed mixture is obtained by sequentially performing three-stage fermentation of a yeast, a lactobacillus, and an acetobacter.

In an embodiment of the present invention, the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the lactobacillus is 0.4-0.6% (w/w); the addition amount of the acetobacter is 4-6%(w/w); and the yeast strain is a strain of BCRC20271; the lactobacillus strain is a strain of BCRC910805; the acetobacter strain is a strain of BCRC12324; and the yeast strain, the lactobacillus, and the acetic acid The fermentation time ratio of bacilli is 1-3:1-3:3-5.

In another embodiment of the present invention, the fat burning fermentation product promotes the decomposition of fat in fat cells; and the effective concentration of the fat burning fermentation product is at least 0.5% (v/v).

In another embodiment of the present invention, the fermentation-based fat burning reduced expression levels of genes PLIN1 adipocytes, and / or enhance expression levels in adipocytes PP4RG2 gene; and the effective concentration of the fermentation product is at least Ranzhi 0.5%(v/v).

In the present invention, the fat-burning fermentation product obtained by three-stage fermentation of a mixture of apple, ginger, pepper, and cinnamon with yeast, lactobacillus, and acetobacter can directly and effectively promote the decomposition of fat in fat cells, and can also be effective It reduces the expression of PLIN1 gene in fat cells, promotes the decomposition of fatty oil droplets, and can effectively increase the expression of PPARG2 gene at the same time, promotes the conversion of white fat cells into brown fat cells, and increases the body's ability to burn fat. Therefore, the fat burning fermented product of the present invention can decompose or consume body fat in various ways, so as to achieve a better weight loss and fat reduction effect. Therefore, the fat-burning fermented product of the present invention can be used to prepare a fat-burning and weight-loss composition, and the composition is a medicine or a food, which can be administered to a body by oral, smearing or the like.

The following will further illustrate the embodiments of the present invention in conjunction with the drawings. The following examples are used to illustrate the present invention and are not intended to limit the scope of the present invention. Anyone familiar with the art will not depart from the spirit and spirit of the present invention. Within the scope, some changes and modifications can be made. Therefore, the scope of protection of the present invention shall be subject to the scope of the attached patent application.

Fig. 1 is a bar graph of fat-burning fermented products promoting lipolysis according to an embodiment of the present invention. Compared with the control group: **p value<0.01; ***p value<0.001. Compared with the comparison group: ##p value<0.01.

Fig. 2 is a bar graph showing the reduction of the expression level of the PLIN1 gene in the fat burning fermented product of an embodiment of the present invention. Compared with the control group: *p value<0.05; **p value<0.01.

Fig. 3 is a bar graph showing that the fat burning fermented product enhances the expression level of the PPARG2 gene in an embodiment of the present invention. Compared with the control group: *p value<0.05.

The numerical values used herein are approximate values, and all experimental data are expressed in the range of 20%, preferably in the range of 10%, and most preferably in the range of 5%.

Use Excel software for statistical analysis. Data mean ± standard deviation (SD) represented by the difference between the two herein by Student t test (student's t -test) analysis.

Apple ( Malus pumila Mill. ) is a arbor of Rosaceae ( Malus ), also known as Wenlinguo, Wenguanguo, Lingguo, and so on. It is native to the temperate regions of Europe and western Asia, and Taiwan was introduced in the mountains of Lishan in the 1960s. The apple fruit is a pome, and its size, shape, color and ripening season vary with varieties. The shape is generally spherical, with concave head and tail ends with remaining lobes of the calyx. The fruiting period is mostly from July to October. The fruit of apple has the functions of relieving heat, appetizing, sobering, and promoting digestion.

Ginger ( Zingiber officinale Roscoe ) is a perennial herb of the Zingiberaceae ( Zingiberaceae ) genus ( Zingiber ), also known as Qiang, Minghe, and Zingiber . It is native to India and Southeast Asia. The plant height is about 60-90 cm; the rhizome is thick, fleshy, lumpy, light yellow with red scales on the outside, with aromatic and spicy taste, often used as a seasoning, and can also be eaten raw, pickled, pickled, or made Processed products such as dried ginger and sugar ginger. Ginger has a yellow pigment called Curcumin and a pungent volatile oil, which has the medicinal effect of sweating and removing wind.

Capsicum ( Capsicum annum Linn. ) is an annual or limited perennial herbaceous plant in the Capsicum genus ( Capsicum ) of the Solanaceae family ( Solanaceae ), and is also known as ginger, pepper, sea pepper, horn pepper or long pepper. It is native to Mexico and Colombia in Central and South America, and is now commonly cultivated all over the world. Pepper fruits are berries, usually drooping and narrowly conical. They are green when they are immature, and turn to vermilion when they are ripe. They have a shiny surface, are hollow and juiceless, and have a pungent taste. Many of them are flat kidney-shaped. The seeds are about 0.2-0.4 cm long and are light yellow. Pepper fruit has the functions of warming the middle and dispelling cold, appetizing and promoting digestion.

Cinnamon (Cinnamomum cassia Presl) Lauraceae (Lauraceae) cinnamon (Cinnamomum) among other large trees, also known as cinnamon, cassia twig, cinnamon, Guan Gui, Gui Xin, Yin Hong, even Guangxi and other. It is native to tropical and subtropical regions of China, and is now cultivated in Taiwan, India, Laos, Vietnam and Indonesia. The bark of cinnamon is gray-brown, and the old bark is 1.3 cm thick; the leaves are oblong to lanceolate, the edges of the leaves are cartilaginous and involute, the surface of the leaves is leathery, green and shiny, and the back is light green. Sparse quilt yellow short hair. The leaves, branches and bark can be used as spices and medicinal purposes, and have the effects of dispelling cold, relieving pain, removing blood stasis and promoting blood circulation.

As used herein, the term "fat burning fermented product" means that a mixture of apples, ginger, peppers, and cinnamon after being grated is processed by yeast, lactobacillus, and acetobacter in sequence. Obtained by stage fermentation, wherein the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the lactobacillus is 0.4-0.6% (w/w); the addition amount of the acetobacter is 4 6%(w/w).

According to the present invention, the operating procedures and parameter conditions related to the microbial fermentation reaction fall within the scope of professionalism and routine technology of those who are familiar with the technology.

According to the present invention, the medicine can be manufactured into a dosage form suitable for parenterally or topically by using techniques well known to those skilled in the art. This includes, but is not limited to: injections (injection) [for example, a sterile aqueous solution or dispersion], a sterile powder, an external preparation, and the like.

According to the present invention, the medicine may further include a pharmaceutically acceptable carrier which is widely used in medicine manufacturing technology. For example, the pharmaceutically acceptable carrier may include one or more reagents selected from the group consisting of solvents, buffers, emulsifiers, suspending agents, decomposers ), disintegrating agent, dispersing agent, binding agent, excipient, stabilizing agent, chelating agent, diluent , Gelling agent, preservative, wetting agent, lubricant, absorption delaying agent, liposome and the like. The selection and quantity of these reagents fall within the scope of professionalism and routine techniques of those who are familiar with this technique.

According to the present invention, the pharmaceutically acceptable carrier contains a solvent selected from the group consisting of water, normal saline (normal saline), phosphate buffered saline (PBS), Aqueous solution containing alcohol and combinations thereof.

According to the present invention, the drug can be administered by a parenteral route selected from the group consisting of: subcutaneous injection, epidermal injection Intraepidermal injection, intradermal injection and intralesional injection.

According to the present invention, a food product can be used as a food additive, which is added during the preparation of raw materials by a conventional method, or added during the production of food, and is formulated with any edible material for supply Food products consumed by humans and non-human animals.

According to the present invention, the types of food products include, but are not limited to: beverages, fermented foods, bakery products, health foods, and dietary supplements.

The present invention provides a fat burning fermented product and its preparation method and its use for fat burning and weight loss. The fat burning fermented product of the present invention is a mixture of apple, ginger, pepper, and cinnamon with yeast, lactobacillus, and acetobacter It is obtained by sequentially performing three-stage fermentation, wherein the yeast is a strain of BCRC20271, the lactobacillus is a strain of BCRC910805, and the acetobacter is a strain of BCRC12324. The fat burning fermented product of the present invention can effectively promote the decomposition of fat in adipocytes, reduce the expression level of PLIN1 gene in adipocytes, and increase the expression level of PPARG2 gene.

At the same time, the composition for fat burning and weight loss of the present invention can also include an effective amount of fat burning ferment and a pharmaceutically acceptable carrier, and the composition is a medicine or a food.

The detailed preparation method of the fat-burning fermented product of the present invention, the test of the effect of the fat-burning fermented product to promote lipolysis, and the test of the effect of regulating the expression of the PLIN1 gene and PPARG2 gene will be described in detail below to confirm that the fat-reducing fermented product can Effectively promote the breakdown of fat in fat cells, reduce the expression of PLIN1 gene in fat cells, and increase the expression of PPARG2 gene.

Example 1 Preparation method of fat burning fermentation product of the present invention

In an embodiment of the present invention, the apple fruits, ginger rhizomes, capsicum fruits, and cinnamon bark are coarsely crushed, and then mixed uniformly in a weight ratio of 1:15-30:2-3:0.5, at 95°C After heating for 1.5 hours, the mixed solution is cooled to below 40° C. for subsequent three-stage fermentation. Among them, the apple is preferably Fuji apple, which has the highest pectin content. First, implant 1% (w/w) yeast ( Saccharomyces cerevisiae , purchased from the Biological Resources Conservation and Research Center, Taiwan, numbered BCRC20271) in the mixed solution. The number of bacteria is preferably 1x10 ¹⁰ cfu/g. The pre-fermentation is carried out at room temperature for 24 hours, and the actual time varies depending on the fermentation state. Then directly implant 0.5% (w/w) Lactobacillus ( Lactobacillus plantarum TCI028, patent deposited at the Center for Biological Resources Conservation and Research, Taiwan, numbered BCRC910805), the bacterial count is preferably 1x10 ¹¹ cfu/g, at room temperature After fermentation is carried out for 24 hours, the actual time varies depending on the fermentation state. Then directly implant 5% (w/w) of Acetobacter sp. ( Acetobacter sp. , purchased from the Biological Resources Conservation and Research Center, Taiwan, numbered BCRC12324), the bacterial count is preferably 1x10 ⁹ cfu/g, at room temperature Submerged fermentation is carried out for 3-5 days, the actual time varies depending on the fermentation state; among them, Lactobacillus TCI028 has been patented in the Republic of China Patent Application No. 106145146. The fermentation sequence of these three bacteria is: yeast, lactobacillus , Acetobacter, and cannot be adjusted back and forth. Finally, without removing these three bacteria, use the set sugar content range <4°, pH<4 and other specifications. If the test meets the specifications, the fermentation is determined to be completed and the fermentation broth is obtained . Next, the fermentation broth was concentrated under reduced pressure at 45-70°C, filtered through a 40-200 mesh screen, and 1% citric acid and 40% isomalt-oligosaccharides were added to adjust the specifications and heated at 95°C for 1.5 hours After sterilization, the fat burning fermented product of the present invention is obtained, which is produced by microbial fermentation to release a large amount of effective substances in the mixture of apple, ginger, pepper, and cinnamon.

Example 2 The fat burning fermentation product of the present invention has the effect of promoting lipolysis

An embodiment of the present invention uses mouse bone marrow stromal cells OP9 cells to perform the three-stage fermentation process of the present invention to improve the efficacy of fat burning fermentation products to promote lipolysis. The mouse bone marrow stromal cell line was purchased from the American Type Culture Collection (United States) under the number CRL-2749TM. The cells were cultured in pre-adipocyte expansion medium (Pre-adipocyte Expansion Medium) before differentiation, which contained 90% MEMAM (Minimum Essential Medium Alpha Medium, purchased from Gibco, USA) cell culture medium, 20% fetus Bovine serum (Fetal Bovine Serum, purchased from Gibco, U.S., Cat#10437-028), and adding 0.1% penicillin/streptomycin (Penicillin-streptomycin, purchased from Gibco, U.S.); ) To differentiate mouse bone marrow stromal cells, which contains 90% MEMAM cell culture medium, 20% fetal bovine serum, and 0.1% Of penicillin/streptomycin. The Glycerol cell-based assay kit (purchased from Cayman, USA, product number 10011725) was used to detect the amount of glycerol decomposed by fat cells and released into the cell culture medium.

In order to verify that the fat burning fermentation product of the present invention has the effect of promoting lipolysis, firstly, mouse bone marrow stromal cells were differentiated into adipocytes, and ⁸ ×10 ⁴ mouse bone marrow stromal cells were cultured in a medium containing 500 μL of the above-mentioned pre-adipocyte expansion medium. In a 24-well culture plate, culture at 37°C for 7 days, and replace the fresh differentiation medium every 3 days during this period. After 7 days, observe the formation of lipid droplets under a microscope to ensure that the cells are fully differentiated, and then divide the cells into the following Three groups: (1) control group with only cell culture solution added, (2) comparison group with apple, ginger, pepper, and cinnamon unfermented solution added at a final concentration of 0.5% (v/v), and (3) addition The experimental group of the fat-burning fermentation product of the present invention with a final concentration of 0.5% (v/v) was cultured at 37°C for 7-10 days, and the fresh differentiation culture medium was also replaced every 3 days.

Next, collect the supernatant of each group of cell fluids, and transfer 25 μL of each to a new 96-well culture plate, and add 100 μL of Reconstituted free glycerol assay reagent to each well. After 15 minutes at room temperature, the culture plate was used to read the absorbance of each group at OD _540nm with an ELISA reader to quantify the amount of glycerol decomposed by each group of adipocytes and released into the cell culture medium, and represents the decomposition of fat the amount. Among them, use Excel software to perform student t-test to determine whether there is a statistically significant difference between the two sample groups (*p value<0.05; **p value<0.01; ***p value<0.001).

The experimental results of the fat burning fermented product of the present invention for promoting fat decomposition are shown in FIG. 1. After the action of the fat burning fermented product of the present invention, compared with the control group, the lipolysis can be significantly increased by 38%; while the comparison group without fermentation can only increase the lipolysis by 9%. This result shows that the fat burning fermented product of the present invention can directly and effectively promote the decomposition of fat in adipocytes, so as to reduce the fat content in adipocytes, and achieve the effect of fat burning and weight loss.

Example 3 The effect of the fat burning fermentation product of the present invention in regulating the expression of PLIN1 gene and PPARG2 gene

An embodiment of the present invention is to perform the three-stage fermentation process of the present invention to improve the efficacy of the fat burning ferment to regulate the expression of the PLIN1 gene and the PPARG2 gene. Firstly, 1.5x10 ⁵ OP9 cells were cultured in each well of a 6-well culture plate and cultured at 37°C for 16 hours. Then the cells were divided into the following three groups: (1) Control group with only cell culture medium added, (2) A comparative group of apple, ginger, pepper, and cinnamon unfermented solutions with a final concentration of 0.5% (v/v), and (3) a fat burning fermented product of the present invention with a final concentration of 0.5% (v/v) In the experimental group, the cells of these groups were treated at 37°C for 48 hours, and then the expression levels of PLIN1 and PPARG2 genes in OP9 cells of each group were tested. Firstly, OP9 cells were collected with cell lysate (RB buffer, purchased from Genaid Company, Taiwan, Cat No.RBD300), and then collected using RNA extraction reagent kit (purchased from Geneaid Company, Taiwan, Cat No.RBD300) The three groups of RNA in the cells were then used SuperScript ^® III reverse transcriptase (purchased from Invitrogene, USA, No. 18080-051) using 2000ng of extracted RNA as a template and primers to generate the corresponding cDNA products for mRNA reverse transcription, and then use ABI StepOnePlus ^TM Real-Time PCR system (Thermo Fisher Scientific Company, USA) and KAPA SYBR FAST (purchased from Sigma Company, USA, No. 38220000000) used the three sets of reverse transcription products to perform quantitative real-time reverse reaction with the combination primers in Table 1. In the Quantitative real-time everse transcription polymerase chain reaction test, the conditions are 95°C for 1 second and 60°C for 20 seconds, a total of 40 cycles. It is used to quantify the mRNA expression level of PLIN1 gene and PPARG2 gene, where the quantitative value is taken from the threshold cycle number (Cr), and the relative amount of mRNA of the target gene is derived from equation 2 ^-ΔΔCt , where ΔC _T =C _{T target} ^gene- C _{T ACTB} (β-actin, beta-actin); ΔΔCt=C _{T comparison group or experimental group target gene-} C _{T control group target gene} ; the fold change of each gene in each group is 2 ^-ΔΔCt . Then, use Excel software to determine whether the coefficient of variation is statistically significant (*p value<0.05; **p value<0.01; ***p value<0.001).

The main function of the protein PLIN1 (Perilipin 1) encoded by the PLIN1 (Perilipin 1) gene is to regulate the content of triglycerides in fat cells and the reaction of lipolysis, which inhibits the breakdown of fat and promotes the storage of fat. Therefore, the increase in the expression level of the PLIN1 gene will promote the expansion of fat oil droplets in adipocytes, resulting in fat cells becoming larger and individuals becoming obese. If its expression level is reduced, the fatty oil droplets will become easier to decompose.

The protein encoded by PPARG2 (Peroxisome proliferator activated receptor gamma 2) gene PPARγ2 is a member of Peroxisome proliferators-activated receptors (PPARs), a receptor in the nucleus, and its main function is to regulate fat The metabolism of adipocytes and the proliferation and differentiation of adipocytes. Among them, PPARγ is the most fat-specific receptor among PPARs. Compared with other tissues or cells, PPARγ has a higher expression level in adipose tissue and adipocytes. The activated PPARγ regulates fat The expression of related genes in cells can promote the production, transportation, storage and oxidation of fat in fat cells. Among them, PPARγ2 promotes the conversion of white fat cells into brown fat cells, and brown fat can burn fat oil droplets to generate heat. Therefore, the expression level of PPARG2 gene is increased, which can promote the decomposition of fat.

The experimental result of the fat burning fermentation product of the present invention for reducing the expression of the PLIN1 gene is shown in Figure 2; the experimental result of the improvement of the expression of the PPARG2 gene is shown in Figure 3. After the action of the fat burning fermentation product of the present invention, the expression level of the PLIN1 gene can be significantly reduced by about 0.7 times (about 34%) of the control group, and the expression level of the PPARG2 gene can be significantly increased by 2.2 times that of the control group; and The effect of reducing the expression of PLIN1 gene and increasing the expression of PPARG2 gene is better than the comparison group without fermentation. These results show that the fat burning fermentation product of the present invention can effectively reduce the expression of PLIN1 gene in adipocytes after specific microbial fermentation steps, and can promote the easy decomposition of fatty oil droplets to reduce fat in adipocytes It can also effectively increase the expression of PPARG2 gene at the same time, can promote the conversion of white adipocytes into brown adipocytes, so as to promote the burning and decomposition of fat in adipocytes. Therefore, the fat burning fermentation product of the present invention can be used for fat burning Uses for weight loss.

In summary, the present invention uses three-stage fermentation of a mixture of apple, ginger, pepper, and cinnamon with yeast, lactobacillus, and acetobacter to obtain the fat burning fermentation product, which can directly and effectively promote the fat in fat cells. Decomposition can also effectively reduce the expression of PLIN1 gene in fat cells, promote the easy decomposition of fatty oil droplets, and effectively increase the expression of PPARG2 gene at the same time, promote the conversion of white fat cells into brown fat cells, and make the body burn fat The ability to rise. Therefore, the fat burning fermented product of the present invention can decompose or consume body fat in various ways, so as to achieve a better weight loss and fat reduction effect. Therefore, the fat-burning fermented product of the present invention can be used to prepare a fat-burning and weight-loss composition, and the composition is a medicine or a food, which can be administered to a body by oral, smearing or the like.

【Biological Material Deposit】

Food Industry Development Research Institute (Taiwan); December 13, 2006; No. BCRC910805

<110> Dajiang Biomedical Co., Ltd.

<120> Fat burning fermented product and its preparation method and its use for fat burning and weight loss

<130> 107B0548-I1

<160> 6

<170> PatentIn version 3.5

<210> 1

<211> 19

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 1

<210> 2

<211> 23

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 2

<210> 3

<211> 20

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 3

<210> 4

<211> 21

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 4

<210> 5

<211> 20

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 5

<210> 6

<211> 22

<212> DNA

<213> Artificial sequence

<220>

<223> Synthetic primer

<400> 6

Claims (10)

A fat-burning fermentation product, wherein the fat-burning fermentation product is a mixture composed of an apple, a ginger, a pepper, and a cinnamon through a yeast ( Saccharomyces cerevisiae ), a Lactobacillus plantarum , and an acetic acid Bacillus ( Acetobacter aceti ) is obtained by sequentially fermenting. The fat burning fermentation product described in item 1 of the scope of patent application, wherein the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the lactobacillus is 0.4-0.6% (w/w); The addition amount of the Acetobacter is 4-6% (w/w). The fat burning fermentation product described in the first item of the patent application, wherein the yeast strain is a strain of BCRC20271; the lactobacillus strain is a strain of BCRC910805; and the acetic acid bacteria strain is a strain of BCRC12324. A use of the fat burning fermented product described in item 1 of the scope of patent application for preparing a fat burning weight loss composition. The use described in item 4 of the scope of patent application, wherein the fat burning fermentation product promotes the decomposition of fat in a fat cell. The use described in item 5 of the scope of patent application, wherein the fat burning fermentation product reduces the expression level of the PLIN1 gene in the adipocytes and/or increases the expression level of the PPARG2 gene in the adipocytes. The use as described in item 4 of the scope of patent application, wherein the effective concentration of the fat burning fermentation product is at least 0.5% (v/v). A method for manufacturing fat burning fermented product, comprising: a mixture of an apple, a ginger, a pepper, and a cinnamon is obtained by sequentially performing a three-stage fermentation of a yeast, a lactobacillus, and an acetobacter . The manufacturing method described in item 8 of the scope of patent application, wherein the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the lactobacillus is 0.4-0.6% (w/w); the acetic acid The amount of bacillus added is 4-6% (w/w). The manufacturing method described in item 8 of the scope of patent application, wherein the fermentation time ratio of the yeast, the lactobacillus, and the acetobacter is 1-3:1-3:3-5.

Images