Application of a fermented sea cucumber liquid rich in acidic polysaccharides to alcoholism-relieving food

Abstract

The application belongs to the technical field of hangover food after acute alcoholism, and discloses application of fermented sea cucumber liquid rich in acidic polysaccharide in hangover food. The hangover food is fermented sea cucumber liquid rich in acidic polysaccharide; the fermented sea cucumber liquid rich in acidic polysaccharide comprises 35% sea cucumber homogenate liquid, 7.5 g / L glucose and 4% probiotic strains. The fermented sea cucumber liquid rich in acidic polysaccharide activates ethanol dehydrogenase and acetaldehyde dehydrogenase activity, reduces blood alcohol concentration after 3 hours of drinking, prolongs the average latency time, shortens the average duration time and improves the tolerance to acute alcoholism; improves liver antioxidant enzyme activity and slows down liver cell damage caused by continuous intake of high-dose alcohol. The fermented sea cucumber liquid rich in acidic polysaccharide can be applied to the prevention of acute alcoholism and hangover health care functional food.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of hangover food after acute alcoholism, and relates to application of a fermentation sea cucumber liquid rich in acidic polysaccharides in hangover food. BACKGROUND

[0002] The processing of sea cucumbers is mainly salted and dried, and in recent years, simple processing products such as freeze-drying and instant products have been introduced. Traditional sea cucumber processing methods are not conducive to the absorption of nutrients by the human body, resulting in waste of nutritional resources. In the deep processing technology of sea cucumbers, enzyme-degraded sea cucumber peptides are mainly used, and health care products such as sea cucumber capsules, sea cucumber wine and sea cucumber liquid have been introduced into the market. At present, the deep processing products of sea cucumbers are still scarce and cannot meet the diversified needs of the market. Because the fermentation process is accompanied by complex material transformation, how the active ingredients in sea cucumbers change before and after fermentation directly affects the application of fermentation in the deep processing of sea cucumbers, and the fermented sea cucumber products are still in the blank stage.

[0003] Acute alcoholism refers to the state of pathological excitation and subsequent inhibition of the central nervous system caused by the intake of a large amount of alcohol in a short period of time, which is a clinical emergency, directly damages the nervous system and liver, and causes consciousness disorders, circulatory system, digestive system, respiratory system dysfunction, etc., and has a great threat to the life safety of patients.

[0004] After ethanol enters the human body, it is completely absorbed in 0.5h-3h in the stomach and small intestine, so that all water-containing tissues and body fluids in the body contain ethanol, and the ethanol concentration in the blood represents the total amount of ethanol concentration in the human body. The kidneys and lungs can expel about 10% of the total amount of ethanol, and the remaining 90% needs to be metabolized and decomposed by the liver, and the degree of increase in ethanol concentration is affected by individual tolerance. The ethanol dehydrogenase in the liver first oxidizes ethanol to acetaldehyde, and then acetaldehyde dehydrogenase oxidizes it to acetic acid, which is further converted into acetyl coenzyme A into the tricarboxylic acid cycle, and is finally completely oxidized and decomposed into CO2 and H2O in the tricarboxylic acid cycle. High ethanol concentration will lead to a decrease in the metabolic rate of ethanol in the body. Accelerating the metabolic decomposition of ethanol in the body of patients with acute alcoholism can help patients recover faster.

[0005] At present, the treatment method for acute alcoholism in clinic adopts western medicine treatment, and the life sign monitoring, oxygen inhalation, emesis, gastric lavage, fluid replacement treatment, and the treatment for correcting water and electrolyte disorder, acid-base imbalance and the like are carried out. Meanwhile, naloxone injection treatment is also adopted. In addition, the treatment combining traditional Chinese medicine and western medicine is also adopted, and the traditional Chinese medicine emesis, emotional intervention and the like are carried out on the basis of the injection of naloxone and fluid replacement method. However, there is a vacancy of the functional food for preventing acute alcoholism and alcoholism type product, therefore, it is undoubtedly of great significance to develop a new type of functional product for preventing alcohol-induced liver injury. SUMMARY

[0006] In order to overcome the shortcomings of the prior art, the application provides an application of a fermentation sea cucumber liquid rich in acidic polysaccharides in alcoholism food. Specifically, it is an application of alcoholism food for preventing acute alcoholism. The fermentation sea cucumber liquid rich in acidic polysaccharides activates ethanol dehydrogenase and acetaldehyde dehydrogenase activity, reduces the blood alcohol concentration after 3h of drinking, prolongs the average incubation time, shortens the average duration, and improves the tolerance to acute alcoholism; improves the liver antioxidant enzyme activity, and slows down the liver cell damage caused by continuous intake of high-dose alcohol.

[0007] The above-mentioned object of the application is realized by the following technical scheme:

[0008] The application of a fermentation sea cucumber liquid rich in acidic polysaccharides in alcoholism food, the alcoholism food is the alcoholism food of the fermentation sea cucumber liquid rich in acidic polysaccharides; the fermentation sea cucumber liquid rich in acidic polysaccharides comprises 35% (m / m) sea cucumber homogenate liquid, 7.5g / L glucose, 4% probiotic bacterial strains (OD 600 0.9).

[0009] The preparation method of the fermentation sea cucumber liquid rich in acidic polysaccharides is as follows: fresh sea cucumber is eviscerated, and the sea cucumber body wall is desalted with 4 times the volume of water for 3h, and the desalted sea cucumber body wall is homogenized to obtain sea cucumber homogenate liquid; 35% (m / m) sea cucumber homogenate liquid and 7.5g / L glucose are mixed, and the pH is adjusted to 7.0, and high-pressure steam sterilization is carried out to obtain a fermentation culture medium; the activated probiotic bacteria are inoculated into the MRS culture medium, and cultured at 37℃ until the OD 600 0.9 is obtained; 4% of the probiotic bacterial strains are inoculated into the fermentation culture medium, and cultured at a fermentation temperature of 30-40℃, and the rotation speed of the incubator is 100r / m-180r / m, until the number of viable bacteria reaches 10 8 CFU / mL, and the fermentation is stopped to obtain the sea cucumber fermentation liquid.

[0010] The total sugar content in the fermentation sea cucumber liquid rich in acidic polysaccharides is 10.32+ / -0.56%, and the sulfate content accounts for 18.98+ / -1.31% of the total sugar, and the fermentation of probiotics does not change the content and structure of acidic polysaccharides in sea cucumber.

[0011] The MRS culture medium is: 10.0 g of proteose peptone, 20.0 g of glucose, 0.58 g of magnesium sulfate, 10.0 g of beef extract, 1.0 mL of Tween 80, 0.05 g of manganese sulfate, 5.0 g of yeast extract, 5.0 g of sodium acetate, 2.0 g of diammonium hydrogen citrate, 2.0 g of potassium phosphate, and 1 L of distilled water.

[0012] The fresh sea cucumber is Apostichopus japonicus.

[0013] The probiotic is Bacillus natto, which is named Bacillus natto LY-7. It has been preserved in the China General Microbiological Culture Collection Center, with the preservation number CGMCC No. 25014. The preservation address is No. 3, Beichen West Road, Chaoyang District, Beijing, and the preservation time is June 6, 2022.

[0014] The colony of the above-mentioned Bacillus natto LY-7 is round, the surface is dry and flat, it is not transparent, and it is milky white. The strain is rod-shaped, and the result of gram staining is gram-positive.

[0015] The Apostichopus japonicus is purchased from Liaoning Xinyulong Marine Biological Seed Industry Technology Co., Ltd.

[0016] Further, the alcohol-eliminating food can be any one of a powder, a tablet, or an oral liquid health product or a functional food, and the auxiliary material product is a conventional ingredient.

[0017] Compared with the prior art, the fermentation sea cucumber liquid rich in acidic polysaccharides provided by the present application retains the original structure of the active polysaccharides in sea cucumber, has strong antioxidant capacity, can alleviate the oxidative stress caused by high-concentration alcohol, and has strong DPPH free radical scavenging capacity, ABTS free radical scavenging capacity and nitrite scavenging capacity in in vitro experiments; in animal experiments, the fermentation sea cucumber liquid activates the activities of ethanol dehydrogenase and acetaldehyde dehydrogenase, significantly prolongs the average incubation time of acute alcohol poisoning in mice, shortens the average duration, improves the tolerance of mice to acute alcohol poisoning, significantly improves the activity of superoxide dismutase in the liver, significantly reduces the content of malondialdehyde in the liver, and slows down the damage to liver cells caused by continuous intake of high-dose alcohol. These effects show that the fermentation sea cucumber liquid rich in acidic polysaccharides can be applied to the prevention of acute alcohol poisoning and alcohol-eliminating health functional food. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 Figure 1 is a Tricine-SDS-PAG electrophoretogram of soluble proteins of sea cucumber before and after fermentation, wherein SC: sea cucumber; FSC: fermented sea cucumber.

[0019] Figure 2 Figure 2 is a schematic diagram of DPPH free radical scavenging capacity of sea cucumber before and after fermentation.

[0020] Figure 3 Figure 3 is a schematic diagram of ABTS free radical scavenging capacity of sea cucumber before and after fermentation.

[0021] Figure 4 Figure 4 is a schematic diagram of nitrite scavenging capacity of sea cucumber before and after fermentation.

[0022] Figure 5 Figure 5 is a graph showing the effect of fermented sea cucumber intake on the content of ALT (A) and AST (B) in the plasma of mice.

[0023] Figure 6 Figure 6 is a graph showing the effect of fermented sea cucumber intake on the activity of ADH (A) and ALDH (B) in the liver of mice. DETAILED DESCRIPTION

[0024] The present application will be described in detail below through specific examples, but does not limit the protection scope of the present application. Unless otherwise specified, the experimental methods used in the present application are conventional methods, and the experimental apparatus, materials, reagents, etc. used can be obtained from commercial channels. The fresh sea cucumber is Apostichopus japonicus. The probiotic bacteria are Bacillus natto LY-7.

[0025] The Apostichopus japonicus was purchased from Dalian Xinyulong Marine Biological Species Technology Co., Ltd. in Liaoning Province. The Bacillus natto was named Bacillus natto LY-7. It has been preserved in the China General Microbiological Culture Collection Center, with the preservation number CGMCC No. 25014. The preservation address is No. 3, Beichen West Road, Chaoyang District, Beijing, and the preservation time is June 6, 2022.

[0026] Example 1

[0027] Preparation of fermented sea cucumber liquid rich in acidic polysaccharides:

[0028] The fermented sea cucumber liquid rich in acidic polysaccharides was prepared by the following method: after the fresh sea cucumber was eviscerated and washed, the sea cucumber body wall was desalted with 4 volumes of water for 3 h, and the desalted sea cucumber body wall was homogenized to obtain sea cucumber homogenate; 35% (m / m) sea cucumber homogenate and 7.5 g / L glucose were mixed to adjust the pH to 7.0, and high-pressure steam sterilization was performed to obtain a fermentation medium; the activated probiotic bacteria were inoculated into the MRS medium, and cultured at 37°C until OD 6000.9, the seed fermentation broth was obtained; 4% of the probiotic strain was inoculated into the fermentation medium, and the fermentation was carried out at a fermentation temperature of 30-40°C and a rotation speed of 100 r / m-180 r / m in a culture box until the viable cell count reached 10 8 CFU / mL, the fermentation of the obtained sea cucumber fermentation broth was stopped, the sea cucumber fermentation broth was freeze-dried, and the sea cucumber powder was obtained.

[0029] The basic components of the sea cucumber powder before and after fermentation were analyzed, and the results are shown in Table 1. The protein content of the sea cucumber powder before and after fermentation was 52.97±1.02% and 56.28±1.12%, respectively; the total sugar content was 9.17±0.87% and 10.32±0.56% (the sulfate content in the total sugar was 17.65±1.26% and 18.98±1.31%, respectively); the fat content was 2.50±0.12% and 2.60±0.24%, respectively; the ash content was 17.38±1.04% and 18.05±0.85%, respectively; and the moisture content was 3.97±0.25% and 4.61±0.23%, respectively. The results showed that there was no significant difference in the basic components of the sea cucumber powder before and after probiotic fermentation. The water-soluble protein content of the sea cucumber powder before and after fermentation was 3.60±0.04 mg / mL and 11.20±0.16 mg / mL, respectively. The water-soluble protein content of the fermented sea cucumber powder was significantly higher than that of the sea cucumber powder, indicating that the soluble protein content of the sea cucumber increased after probiotic fermentation.

[0030] Table 1 Analysis of the basic components of the sea cucumber powder before and after fermentation

[0031]

[0032] Note: Different letters between groups indicate significant differences (P<0.05)

[0033] The molecular weight distribution of the soluble protein in the sea cucumber powder before and after fermentation was determined. After the sea cucumber powder was dissolved in the loading buffer and centrifuged to obtain the supernatant, the molecular weight distribution in the Tricine-SDS-PAGE electrophoresis was as shown in Figure 1 The protein molecular weight in the sea cucumber powder was relatively high, with a continuous distribution between 190-10 kD; after fermentation, the sea cucumber powder only had obvious bands near 17-10 kD and below 10 kD, indicating that the protein in the sea cucumber was degraded from large molecules to small molecules after fermentation, and the probiotic bacteria could effectively decompose the protein in the sea cucumber.

[0034] Analysis of the in vitro antioxidant activity of the fermented sea cucumber powder

[0035] The DPPH free radical scavenging capacity of the fermented sea cucumber powder was as shown in Figure 2As shown in the concentration of 1 mg / mL, the fermented sea cucumber powder has a high DPPH free radical scavenging capacity, in the concentration of 1-5 mg / mL, the fermented sea cucumber powder has a high DPPH free radical scavenging capacity basically stable, about 70%. The DPPH free radical scavenging capacity of sea cucumber powder increases with the increase of concentration, and reaches the maximum value of 63.75±0.42% at the concentration of 5 mg / mL. The DPPH free radical scavenging capacity of fermented sea cucumber powder is higher than that of sea cucumber powder, which proves that the fermentation of sea cucumber by probiotics can effectively improve the DPPH free radical scavenging capacity of sea cucumber.

[0036] The ABTS free radical scavenging capacity of fermented sea cucumber powder is shown in Figure 3 As shown in the concentration of 1-5 mg / mL, the ABTS free radical scavenging capacity of sea cucumber and fermented sea cucumber powder increases with the increase of concentration, and reaches the maximum value at the concentration of 5 mg / mL, which is 49.55±0.14% and 83.33±0.08% respectively. The ABTS free radical scavenging capacity of fermented sea cucumber powder is higher than that of sea cucumber powder, which proves that the fermentation of sea cucumber by probiotics can also effectively improve the ABTS free radical scavenging capacity of sea cucumber.

[0037] The nitrite scavenging capacity of fermented sea cucumber powder is shown in Figure 4 As shown in the concentration of 1-5 mg / mL, the nitrite scavenging capacity of sea cucumber powder does not change significantly with the increase of concentration, while the nitrite scavenging capacity of fermented sea cucumber powder increases with the increase of concentration, and reaches the maximum value of 16.28% at the concentration of 5 mg / mL. It shows that sea cucumber has little nitrite scavenging capacity, and the fermentation of sea cucumber by probiotics effectively improves the nitrite scavenging capacity of sea cucumber, but compared with Vc, the nitrite scavenging capacity of fermented sea cucumber powder is still low.

[0038] Specific application examples

[0039] The alleviating effect and mechanism of the fermented sea cucumber liquid rich in acidic polysaccharides prepared in Example 1 on acute alcohol poisoning in mice

[0040] The animals were raised and the experimental design is as follows: 72 male SPF C57BL / 6 mice, 4 weeks old, weighing 20±2 g. Provided by Liaoning Changsheng Biotechnology Co., Ltd., license number: NO.SCXK(liaoning)2020---0001. The mice were raised in SPF animal room, and the day-night cycle time was 12 h. The animals were raised in separate cages, 4 in each cage, free water and food, environmental temperature 23±2℃, relative humidity 30%-40%. The animal experiment was carried out according to "China National Standard: Experimental animals-Animal welfare and ethical management guide", approved by Shenyang Gruenst Bio-technology Co., Ltd. Animal Ethics Committee, approval number: CSE202303002.

[0041] After 7 days of adaptive feeding, 72 mice were randomly divided into 6 groups (12 mice in each group), blank control group, model group, positive control group, sea cucumber control group, low-dose sample group and high-dose sample group. The gavage dose and operation are shown in Table 2. Gavage was performed once every 24 hours, and gavage was performed for 3 times continuously.

[0042] Table 2: Mouse grouping and administration

[0043]

[0044]

[0045] Note: RU21: RU21 Anbipu composite anti-alcohol tablet; SC: sea cucumber powder; FSC: fermented sea cucumber powder.

[0046] The righting reflex of mice refers to placing the mouse upside down with the back down, which will quickly turn to the normal position. However, after the mice ingest high-concentration ethanol for a short time, ethanol rapidly enters the blood through the gastrointestinal tract of the mice, and high-concentration ethanol in the blood paralyzes the central nervous system, ultimately leading to limited mobility and loss of righting reflex. By gavage with high-dose ethanol, an acute alcoholism model of mice was established to study the effect of fermented sea cucumber on the behavior characteristics of acute alcoholism mice, and the results are shown in Table 3. After gavage, the control group of mice ate and drank normally, and the rest of the mice showed phenomena such as flaccid limbs, drowsiness, and reduced body temperature. Individual mice showed excitement and running around. Except for the blank control group, the incidence of righting reflex loss in the remaining 5 groups of mice was 100%, indicating that the acute alcoholism model of mice was successfully established. The average latency and duration of the model group of mice were 13.11±3.85 min and 239.00±74.56 min, respectively. There was no significant difference in the average latency and duration between the low-dose sample group and the model group of mice, but the high-dose sample group prolonged the average latency and shortened the average duration. The above results show that high-dose fermented sea cucumber does not change the incidence of acute alcoholism in mice, but improves the tolerance of mice to acute alcoholism.

[0047] Table 3: Effect of fermented sea cucumber on the behavior characteristics of acute alcoholism in mice

[0048]

[0049] Note: Compared with the model group, different letters indicate significant differences between groups (P<0.05)

[0050] The behavior characteristics of mice in the acute alcoholism condition are directly related to the blood alcohol concentration, the higher the blood alcohol concentration, the more serious the alcoholism symptoms. After 3 hours of gavage of baijiu on the 3rd day, the alcohol concentration in the blood of mice was determined, and the results are shown in Table 4. No alcohol concentration was detected in the blood of mice in the blank control group, and the blood alcohol concentration of the model group reached 19.33±2.22 μg / mL after 3 hours of gavage of baijiu. The blood alcohol concentrations of the remaining four groups of mice were lower than that of the model group, but there was no significant difference in the blood alcohol concentration between the sea cucumber control group and the model group. In general, the blood alcohol concentration is jointly determined by the absorption and metabolism rate of ethanol, and increasing the stomach contents can slow down the absorption of ethanol. Therefore, the rapid reduction of blood alcohol concentration in mice in the low-dose and high-dose sample groups is not due to the slowing down of ethanol absorption.

[0051] Table 4 Effect of fermented sea cucumber on blood alcohol concentration of mice

[0052]

[0053]

[0054] Note: Compared with the model group, different letters indicate significant differences between groups (P<0.05)

[0055] Study on the effect of fermented sea cucumber liquid on the liver fat metabolism of mice

[0056] While ethanol is oxidized and decomposed in the liver, NAD + is reduced to NADH. Long-term intake of alcohol can continuously increase the NADH / NAD + in the liver, which can inhibit the oxidation of fatty acids in the liver, and eventually cause the accumulation of triglycerides in the liver to form fatty liver, which is one of the typical symptoms of alcoholic liver disease. The liver weight, liver index and triglyceride content of mice were determined, and the results are shown in Table 5. There was no significant difference in liver weight and liver index between mice in each group. Compared with the blank control group, the triglyceride content of the liver of mice in the remaining groups was significantly increased. Short-term continuous intake of high-dose alcohol can increase the triglyceride content in the liver of mice, but does not cause fatty liver in mice. The intake of fermented sea cucumber does not alleviate the accumulation of triglycerides in the liver.

[0057] Table 5 Effect of fermented sea cucumber on liver fat metabolism of mice

[0058]

[0059] Note: Compared with the blank control group, different letters indicate significant differences between groups (P<0.05)

[0060] When the liver is damaged, the cell membrane permeability of hepatocytes is enhanced, allowing transaminase to enter the blood, resulting in an increase in the content of transaminase in the plasma. Therefore, the content of transaminase in the plasma is an important indicator of early liver damage. The contents of alanine transaminase (ALT) and aspartate transaminase (AST) in the plasma of mice were determined, and the results are shown in Table 1. Figure 5 Compared with the blank control group, the contents of alanine transaminase and aspartate transaminase in the plasma of the model group mice were significantly increased, indicating that short-term continuous intake of high-dose alcohol caused damage to hepatocytes. In the positive control group, the contents of alanine transaminase and aspartate transaminase in the plasma of mice were also significantly increased, indicating that RU21 had no alleviating effect on the damage to hepatocytes in mice. In the sea cucumber control group and the high- and low-dose sample control groups, the contents of alanine transaminase and aspartate transaminase in the plasma of mice were significantly reduced to levels close to those of the blank control group, indicating that fermented sea cucumber could alleviate the damage to hepatocytes in mice caused by short-term continuous intake of high-dose alcohol, but this alleviating effect was not caused by fermentation.

[0061] The ethanol dehydrogenase (ADH) pathway in the liver is the most important ethanol catabolic pathway, and ADH and acetaldehyde dehydrogenase (ALDH) are key enzymes in the pathway, and their enzyme activities determine the clearance rate of ethanol in the liver. In order to further explore the mechanism of the alleviating effect of fermented sea cucumber on acute alcoholism in mice, the activities of ADH and ALDH in the liver of mice were determined, and the results are shown in Table 2. Figure 6 Compared with the blank control group, the activities of ADH and ALDH in the liver of the model group mice were significantly reduced, and the activities of ADH and ALDH in the liver of the positive control group mice were increased to levels close to those of the blank control group, indicating that RU21 played a protective role in acute alcoholism in mice by activating ADH and ALDH to accelerate ethanol decomposition. The activities of ADH and ALDH in the liver of the sea cucumber control group mice were also significantly reduced, indicating that unfermented sea cucumber had no activating effect on the activities of ADH and ALDH. The sample group significantly increased the activity of ADH, and the ADH activity in the low-dose sample group was close to that of the positive control group, and the ADH activity in the high-dose sample group was more than 50% higher than that of the positive control group. The ALDH activity in the low-dose sample group was significantly reduced compared with the blank control group, but the ALDH activity in the high-dose sample group was close to that of the blank control group. The above results indicate that fermentation enables sea cucumber to have a good activating effect on ADH and ALDH.

[0062] Ethanol in the process of oxidative decomposition, will produce hydroxyl radicals, superoxide anion and other active oxygen free radicals, cause protein and lipid peroxidation, malondialdehyde (MDA) is the product of lipid peroxidation, eventually lead to oxidative damage to cells. In order to avoid the oxidative damage to cells, there are antioxidant enzyme system in hepatocytes to cope with oxidative damage, such as superoxide dismutase (SOD) and the like. The content of malondialdehyde (MDA) and the activity of superoxide dismutase (SOD) in the liver were analyzed, and the results are shown in Table 6. The results showed that the MDA content of the model group was significantly higher than that of the blank control group, and the MDA content of the sample groups after gavage and the positive control group of RU21, the sea cucumber control group and the low and high dose sample groups were reduced to different degrees. By comparing the sea cucumber blank control group and the low dose sample group, it was found that the gavage of fermented sea cucumber could better reduce the MDA content in the mouse body. The MDA content in the mouse body gavaged with high dose of fermented sea cucumber was lower than that in the low dose sample group, indicating that the ability of fermented sea cucumber to reduce the MDA content in the mouse body was positively correlated with its concentration; the SOD activity in the mouse body of the model group was contrary to the MDA content, and the SOD activity was reduced compared with the blank control group, and the SOD activity of each sample group was reduced to different degrees. By comparing the sea cucumber blank control group and the low dose sample group, it was found that the gavage of fermented sea cucumber could better increase the SOD activity in the mouse body. The SOD activity of the mouse gavaged with high dose of fermented sea cucumber was higher than that of the low dose sample group, indicating that the ability of fermented sea cucumber to increase the SOD activity in the mouse body was positively correlated with its concentration. The results showed that sea cucumber and fermented sea cucumber liquid could significantly reduce the MDA content in the liver and increase the SOD activity, but the effect of fermented sea cucumber liquid was more significant.

[0063] Table 6 Effect of fermented sea cucumber intake on MDA and SOD content in mouse liver

[0064]

[0065]

[0066] The above-described embodiments are merely preferred embodiments of the present application and are not all the embodiments that can be implemented by the present application. Any obvious modifications made by those skilled in the art without departing from the principles and spirit of the present application should be considered to be included in the scope of protection of the claims of the present application.

Claims

1. An application of fermented sea cucumber liquid rich in acidic polysaccharides in the preparation of hangover relief food, characterized in that: The alcohol-relieving food is a fermented sea cucumber liquid rich in acidic polysaccharides; the fermented sea cucumber liquid rich in acidic polysaccharides contains 35% (m / m) sea cucumber homogenate, 7.5 g / L glucose, and 4% probiotic strains; the probiotic is Bacillus natto, and the Bacillus natto is named Bacillus natto Bacillus natto LY-7; has been deposited in the General Microbiology Center of China Culture Collection Administration, with the deposit number CGMCC No. 25014; the deposit address is: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit date is: June 6, 2022.

2. The use of a fermented sea cucumber liquid rich in acidic polysaccharides as claimed in claim 1 in preparing a hangover-relieving food, characterized in that: The preparation method of the fermented sea cucumber liquid rich in acidic polysaccharides comprises the following steps: removing the intestines of fresh sea cucumbers, desalting the sea cucumber body wall with 4 times the volume of water for 3 hours, homogenizing the desalted sea cucumber body wall to obtain a sea cucumber homogenate; mixing 35% (m / m) sea cucumber homogenate with 7.5 g / L glucose, adjusting the pH to 7.0, and sterilizing with high-pressure steam to obtain a fermentation medium; inoculating the activated probiotics into the MRS medium, and culturing at 37°C until the OD 600 The fermentation seed liquid was obtained by inoculating 4% of the probiotic strain into the fermentation medium, and culturing was carried out at a fermentation temperature of 30-40°C and an incubator speed of 100 r / m-180 r / m until the number of viable bacteria reached 10 8 CFU / mL, stop fermentation and get the sea cucumber fermentation liquid.

3. The use of a fermented sea cucumber liquid rich in acidic polysaccharides as claimed in claim 2 in preparing a hangover-relieving food, characterized in that: The MRS medium consists of: 10.0 g peptone, 20.0 g glucose, 0.58 g magnesium sulfate, 10.0 g beef extract, 1.0 mL Tween 80, 0.05 g manganese sulfate, 5.0 g yeast extract, 5.0 g sodium acetate, 2.0 g diammonium hydrogen citrate, 2.0 g dipotassium hydrogen phosphate, and distilled water to 1 L.

4. The use of a fermented sea cucumber liquid rich in acidic polysaccharides as claimed in claim 1 in preparing a hangover-relieving food, characterized in that: In the fermented sea cucumber liquid rich in acidic polysaccharides, the total sugar content accounts for 10.32±0.56% of the dry matter, and the sulfate content accounts for 18.98±1.31% of the total sugar.

5. The use of a fermented sea cucumber liquid as claimed in claim 3 in preparing a hangover-relieving food, characterized in that: The hangover relieving food is any one of powder, tablet or oral liquid health care products or functional foods, and the auxiliary materials are conventional ingredients.

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