Food composition capable of improving abundance of intestinal Ackerman's bacteria and containing coarse cereals in specific proportion and application of food composition

Abstract

The invention discloses a food composition capable of improving abundance of intestinal Ackerman bacteria and containing coarse cereals in a specific proportion and application of the food composition, and belongs to the field of food. The coarse cereal composition provided by the invention contains 21 kinds of coarse cereals such as yellow millet, corn, quinoa, oat, red rice, black rice, corn grits, purple rice, buckwheat, panicum miliaceum, triticale, white corn grits, white millet, rye, black millet, brown rice, barley, sorghum, highland barley, blood oat and green millet. Through verification of mice with intestinal flora disorder, the coarse cereal composition disclosed by the invention can be used for remarkably improving abundance of Ackerman bacteria in intestinal tracts, resisting potential pathogenic bacteria and effectively improving the robustness of an intestinal flora network. Therefore, the food composition disclosed by the invention has a wide application prospect in the aspects of improving the abundance of Ackerman's bacteria and promoting the health of intestinal flora.

Description

Technical Field

[0001] The present invention belongs to the field of food, and in particular relates to a composition containing coarse cereals for increasing the abundance of Akkermansia and an application thereof. Background Art

[0002] Akkermansia muciniphila (AKK bacteria) is an anaerobic bacterium with the ecological advantage of degrading mucin and is present in the intestinal mucus layer. Studies have shown that Akkermansia has important physiological functions in improving obesity, insulin resistance, non-alcoholic fatty liver disease, etc., and is one of the next generation of probiotics with great application prospects. However, Akkermansia is not currently on the list of bacteria that can be used in food, which means that it cannot be supplemented through exogenous intake. Therefore, there is an urgent need to develop a dietary regulation strategy that can effectively increase the abundance of Akkermansia in the intestine and realize its prebiotic function to meet the actual needs of functional food development, chronic disease prevention and control, microecological targeted intervention and other fields.

[0003] Different proportions and combinations of active substances can affect its regulation direction and efficiency to intestinal bacteria. Publication number is that the Chinese invention patent application text of CN116076728A introduces the promotion effect of the composition containing beta-glucan, N-acetylneuraminic acid and lactoferrin on the growth of Bifidobacterium pseudosmall chain, the three concentrations are respectively 0.1275-0.5100mg / mL, 0.1029-0.5660mg / mL, and the effect of promoting the proliferation of Bifidobacterium pseudosmall chain when 0.0230-0.0918mg / mL is optimal, and the three have the effect of synergistic enhancement, and the effect is not obvious under other ratios. Similarly, the Chinese invention patent application publication number is CN116059241A discloses the promotion effect of the composition comprising three kinds of molecular weight hyaluronic acid on the growth of lactobacillus, specific molecular weight and ratio are 3:5:2 when effect is best, specific molecular weight and 2:5:3,1:3:1,3:6:1 effect is second best, and no effective effect when applied alone or in other ratios.

[0004] Prior art discloses that certain functional substances can promote the growth of Akkermansia, such as capsaicin (publication number CN115433703A), forsythia leaf extract (US20240269217A1), cornus officinalis extract (CN117721049A), and red hair algae polysaccharide (CN118048290A). However, while the extraction or preparation methods of these substances are relatively mature in industrial production, to ensure high purity and biological activity, they generally require multi-step processes and optimized conditions, resulting in some of the preparation processes being relatively cumbersome.

[0005] Compared with the above-mentioned functional active substances, directly consuming whole grains is not only simple and economical, but also helps to form long-term eating habits and continuously provides rich nutrients, thereby supporting long-term beneficial effects. Natural foods do not contain artificially added ingredients, avoid potential chemicals and side effects, and are easy to eat daily, with high safety and sustainability. Studies have shown that whole grains have the effects of regulating metabolic functions, potential anti-tumor and chronic disease prevention and control. Therefore, it is necessary to provide a food composition to increase the abundance of Akkermansia in the intestine. However, there is currently no technology that discloses the role of whole grain compositions in promoting the growth of Akkermansia or increasing the abundance of Akkermansia in the intestine.

[0006] Furthermore, patent CN 119924445A discloses a multi-grain cereal composition for preventing or alleviating food allergies in infants and young children. This multi-grain cereal composition can effectively improve individual allergic pathological characteristics, weaken the intensity of specific immune responses, inhibit jejunal epithelial cell damage and alterations in intestinal barrier function, and alleviate allergic symptoms. However, the mechanism by which this improvement and alleviation of allergic symptoms occurs is not related to Akkermansia. Furthermore, the present invention also discovered that different combinations of multi-grain cereal compositions have different effects on increasing Akkermansia abundance, but the aforementioned patent does not provide corresponding technical insights. Summary of the Invention

[0007] Technical issues

[0008] Akkermansia is a probiotic with promising applications. However, existing methods often use functional active substances to promote Akkermansia growth, resulting in a complex preparation process and uncertain safety. Therefore, the present invention aims to provide a method for increasing the abundance of Akkermansia in the intestines, which is simple to prepare, uses economical raw materials, and is safe.

[0009] Technical Solution

[0010] In order to solve the above technical problems, an object of the present invention is to provide a use of a food composition in increasing the abundance of Akkermansia in the intestine.

[0011] Furthermore, the food composition is composed of 28-50 wt% of coarse grains and 50-72 wt% of refined grains.

[0012] Furthermore, the coarse grains include one or more of yellow millet, corn, quinoa, oats, red rice, black rice, corn grits, purple rice, buckwheat, rhubarb rice, black wheat, white corn grits, white millet, rye, black millet, brown rice, barley, sorghum, highland barley, blood oats, green millet, coix seed, red wheat, barley kernel, and wheat kernel.

[0013] Further, refined grains include rice and wheat.

[0014] Furthermore, the food composition is composed, by mass fraction, of 3.5-30% yellow millet, 1-15% corn, 0.8-5% quinoa, 0.5-5% oats, 0.5-5% red rice, 0.5-5% black rice, 0.3-5% corn grits, 0.1-2% purple rice, 0.1-1.5% buckwheat, 0.05-1% rhubarb rice, 0.05-0.5% black wheat, 0.05-0.5% white corn grits, 0.05-0.5% white millet, 0.02-0.4% rye, 0.02-0.4% black millet, 0.02-0.3% brown rice, 0.01-0.2% barley, 0.01-0.1% sorghum, 0.01-0.1% highland barley, 0.01-0.1% blood oats, 0.005-0.1% green millet, 20-40% rice, and 20-40% wheat.

[0015] Preferably, the food composition is composed of yellow millet 12-21.4%, corn 4.5-8%, quinoa 2.4-4.3%, oats 2.0-3.5%, red rice 1.9-3.4%, black rice 1.6-3%, corn grits 1.5-2.5%, purple rice 0.6-1%, buckwheat 0.4-0.7%, rhubarb rice 0.3-0.5%, black wheat 0.2-0.3%, white corn grits 0. Rice grits 0.2-0.3%, white millet 0.2-0.3%, rye 0.1-0.18%, black millet 0.1-0.18%, brown rice 0.08-0.14%, barley 0.05-0.1%, sorghum 0.04-0.07%, highland barley 0.04-0.07%, blood oats 0.03-0.05%, green millet 0.01%, rice 25-36%, wheat 25-36%.

[0016] Specifically, the coarse grains are composed, by mass fraction, of 12% yellow millet, 4.5% corn, 2.4% quinoa, 2.0% oats, 1.9% red rice, 1.6% black rice, 1.5% corn grits, 0.6% purple rice, 0.4% buckwheat, 0.3% rhubarb rice, 0.2% black wheat, 0.2% white corn grits, 0.2% white millet, 0.1% rye, 0.1% black millet, 0.08% brown rice, 0.05% barley, 0.04% sorghum, 0.04% highland barley, 0.03% blood oats, and 0.01% green millet; the fine grains are composed, by weight ratio, of 36% rice and 36% wheat.

[0017] Specifically, the coarse grains are composed, by mass fraction, of 21.4% yellow millet, 8% corn, 4.3% quinoa, 3.5% oats, 3.4% red rice, 3% black rice, 2.5% corn grits, 1% purple rice, 0.7% buckwheat, 0.5% rhubarb rice, 0.3% black wheat, 0.3% white corn grits, 0.3% white millet, 0.18% rye, 0.18% black millet, 0.14% brown rice, 0.1% barley, 0.07% sorghum, 0.07% highland barley, 0.05% blood oats, and 0.01% green millet; the fine grains are composed, by weight ratio, of 25% rice and 25% wheat.

[0018] Specifically, the miscellaneous grains are composed of 17.8% yellow millet, 6.7% corn, and 3.5% quinoa by mass; and the fine grains are composed of 36% rice and 36% wheat by weight.

[0019] Furthermore, the use refers to directly consuming the food composition as part of a staple food, wherein the weight of the coarse grains therein accounts for at least 10% of the total daily cereal intake, and the remainder is refined grains;

[0020] Or the application refers to processing the food composition into edible products, and the edible products include cereal powder, flour, noodles, steamed bread, instant porridge, cereal bars, biscuits or rice cakes.

[0021] Furthermore, the weight of the coarse grains accounts for 20-50% of the staple cereals, and the rest are refined grains; there are 21 types of the coarse grains.

[0022] Furthermore, the weight of the coarse grains accounts for 25-30% of the staple cereals, and the rest are refined grains; and there are three types of the coarse grains.

[0023] The present invention also provides a food composition for increasing the abundance of Akkermansia in the intestine. The food composition is rich in whole grains and cereals and can meet the daily nutritional and energy needs of the body.

[0024] In one embodiment, the food composition is composed of coarse grains and refined grains; the food composition contains, by percentage, 3.5-30% yellow millet, 1-15% corn, 0.8-5% quinoa, 0.5-5% oats, 0.5-5% red rice, 0.5-5% black rice, 0.3-5% corn grits, 0.1-2% purple rice, 0.1-1.5% buckwheat, 0.05-1% rhubarb rice, 0.01-1% black wheat, 0.01-1% gluten ... .05-0.5%, white corn grits 0.05-0.5%, white millet 0.05-0.5%, rye 0.02-0.4%, black millet 0.02-0.4%, brown rice 0.02-0.3%, barley 0.01-0.2%, sorghum 0.01-0.1%, highland barley 0.01-0.1%, blood oats 0.01-0.1%, green millet 0.005-0.1%, and the rest are rice and / or wheat.

[0025] In one embodiment, the food composition is composed of 12-21.4% yellow millet, 4.5-8% corn, 2.4-4.3% quinoa, 2.0-3.5% oats, 1.9-3.4% red rice, 1.6-3% black rice, 1.5-2.5% corn grits, 0.6-1% purple rice, 0.4-0.7% buckwheat, 0.3-0.5% rhubarb rice, 0.2-0.3% black wheat, White corn grits 0.2-0.3%, white millet 0.2-0.3%, rye 0.1-0.18%, black millet 0.1-0.18%, brown rice 0.08-0.14%, barley 0.05-0.1%, sorghum 0.04-0.07%, highland barley 0.04-0.07%, blood oats 0.03-0.05%, green millet 0.01%, rice 25-36%, wheat 25-36%.

[0026] In one embodiment, the coarse grains are calculated by mass fraction and consist of 12% yellow millet, 4.5% corn, 2.4% quinoa, 2.0% oats, 1.9% red rice, 1.6% black rice, 1.5% corn grits, 0.6% purple rice, 0.4% buckwheat, 0.3% rhubarb rice, 0.2% black wheat, 0.2% white corn grits, 0.2% white millet, 0.1% rye, 0.1% black millet, 0.08% brown rice, 0.05% barley, 0.04% sorghum, 0.04% highland barley, 0.03% blood oats, and 0.01% green millet; the fine grains are calculated by mass fraction and consist of 36% rice and 36% wheat.

[0027] In one embodiment, the coarse grains are calculated by mass fraction and consist of 21.4% yellow millet, 8% corn, 4.3% quinoa, 3.5% oats, 3.4% red rice, 3% black rice, 2.5% corn grits, 1% purple rice, 0.7% buckwheat, 0.5% rhubarb rice, 0.3% black wheat, 0.3% white corn grits, 0.3% white millet, 0.18% rye, 0.18% black millet, 0.14% brown rice, 0.1% barley, 0.07% sorghum, 0.07% highland barley, 0.05% blood oats, and 0.01% green millet; the fine grains are calculated by mass fraction and consist of 25% rice and 25% wheat.

[0028] In one embodiment, the coarse grains are composed of 17.8% yellow millet, 6.7% corn, and 3.5% quinoa by mass; and the fine grains are composed of 36% rice and 36% wheat by mass.

[0029] Beneficial effects

[0030] (1) The present invention applies a multi-grain cereal food composition to a mouse model of intestinal flora disorder, and finds that the multi-grain cereal composition of the present invention can effectively increase the abundance of Akkermansia in the mouse intestine, and has a positive effect on improving obesity, insulin resistance, non-alcoholic fatty liver disease, etc.

[0031] (2) Compared with the prior art, the food composition provided by the present invention has a simple preparation process, requiring only the mixing of cereal raw materials in a certain proportion. The required cereal raw materials are all common commercially available products and are inexpensive. Furthermore, the safety of the cereal products for long-term consumption is also guaranteed. This method provides a simple preparation process, economical raw materials, and a safe method for increasing the abundance of Akkermansia in the intestine. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 : α-diversity of mouse intestinal microbiota.

[0033] Figure 2 : β-diversity of the mouse gut microbiota.

[0034] Figure 3 : Composition and relative abundance of mouse intestinal microbiota at the phylum level.

[0035] Figure 4 : Composition and relative abundance of the mouse gut microbiota at the genus level.

[0036] Figure 5 : Relative abundance of Akkermansia in the mouse intestine. “*” indicates statistically significant difference compared with the model group data, P < 0.05.

[0037] Figure 6Figure 3: Interaction network of intestinal microbiota. Node color: Darker rose-red indicates a higher cumulative abundance of that bacterium, while darker green indicates a lower cumulative abundance. Line color: Rose-red indicates a negative correlation, while green indicates a positive correlation. Thick lines indicate the significance of the correlation between two bacteria. DETAILED DESCRIPTION

[0038] The technical solution of the present invention will be further described below with reference to the accompanying drawings and through specific implementation methods. However, the following examples are merely simplified examples of the present invention and are not intended to limit the present invention.

[0039] Effects of different proportions and compositions of coarse grains on intestinal flora

[0040] Three-week-old SPF-grade BALB / c female mice were divided into 8 groups, with 5 mice in each group: (1) control group; (2) model group; (3) ratio group 1; (4) ratio group 2; (5) ratio group 3; (6) species group 1; (7) species group 2; (8) species group 3. The mice were housed in the Experimental Animal Center of Jiangnan University, with a constant temperature of 20℃-26℃, humidity of 40%-70%, noise level less than or equal to 60dB, animal illumination of 15LX-20LX, 12h light and 12h dark. All animal experimental procedures were reviewed and approved by the Animal Welfare and Ethics Management Committee of Jiangnan University. The feed of mice in each group was isocaloric feed, with the difference being the grain part of the feed, which consisted of coarse grains and refined grains, as follows:

[0041] Table 1 Overall composition of the grain portion of each group of feed

[0042]

[0043] Table 2 Specific composition of the grain portion of each group of feed

[0044]

[0045]

[0046] Note: Tables 1 and 2 show percentages by mass.

[0047] To investigate whether various ratios and compositions of multi-grain cereals have beneficial effects on the intestinal flora and the differences in these effects, a relatively stable mouse model of intestinal flora imbalance was established. Considering the feasibility and wide applicability of ovalbumin-induced models in simulating intestinal flora imbalance, this example employed an ovalbumin-induced method to establish a mouse model of intestinal flora imbalance.

[0048] The experimental period was approximately 9 weeks. From day 1 to day 14, the mice were allowed to drink water and eat freely without any special operation. On day 14 and day 28, each mouse was intraperitoneally injected with 100 μg of ovalbumin (dissolved in 100 μL phosphate buffer and 100 μL aluminum adjuvant), and the control group mice were intraperitoneally injected with 200 μL phosphate buffer. Starting from day 42, each mouse was gavaged with 50 mg of ovalbumin (dissolved in 200 μL phosphate buffer) every other day, and the control group mice were only gavaged with 200 μL phosphate buffer for a total of 7 times. On day 61, the mouse feces were collected for intestinal flora analysis.

[0049] The intestinal flora analysis method involved in the embodiment: the genomic DNA of mouse fecal bacteria is extracted using a fecal genome extraction kit (purchased from MP Company, USA), and the operation is performed according to the instructions of the kit. After the DNA sample is qualified, it is randomly interrupted using an ultrasonic crusher, and then the entire library preparation is completed through end repair, A tail addition, sequencing adapter addition, PCR amplification, fragment screening and purification steps to obtain the final DNA library. After the library inspection is qualified, different libraries are pooled together according to the requirements of effective concentration and target data volume, and the 5' end of the library is phosphorylated and then circularized. The circularized library is subjected to rolling circle amplification, and finally a DNA nanoball (DNB) is formed and loaded into the flowcell, and sequenced using DNBSEQ-T7 to analyze the types and relative abundance of intestinal flora.

[0050] Diversity of intestinal flora:

[0051] like Figure 1 As shown, the α-diversity (Shannon diversity index) between the groups was generally similar. The α-diversity of the model group was slightly lower than that of the control group, suggesting that modeling may have had some impact on microbial diversity, but the change was small. The α-diversity of 21 kinds of coarse grains at 28% (ratio group 2) and 25 kinds of coarse grains at 28% (species group 3) was higher than that of the model group and close to that of the control group, indicating that the intervention may have a certain positive effect on maintaining microbial diversity. The diversity level of the intestinal microbiota of mice after intervention with coarse grain compositions at other ratios and species was roughly equivalent to that of the model group, and no significant improvement was observed.

[0052] like Figure 2 As shown in the figure, PCA analysis results show that the centers and distributions of each group are relatively concentrated, with no significant deviations, suggesting that the structure (β-diversity) of the intestinal microbiota of mice in each group is similar. It can also be seen that the six dietary intervention groups are slightly more dispersed than the control and model groups, which may be due to slight fluctuations in the microbiota structure caused by differences in diet.

[0053] Composition and relative abundance of intestinal flora at the phylum level:

[0054] like Figure 3As shown, at the phylum level, Firmicutes and Bacteroidota are the dominant bacterial phyla in the mouse intestine, accounting for approximately 70-90% of the total abundance. The pink phylum represents Verrucomicrobia, of which Akkermansia is currently the most well-known representative. Compared with the control group, the abundance of Verrucomicrobia in mice was significantly reduced after modeling. In contrast, intervention with 28% of 21 grains (Ratio 2), 50% of 21 grains (Ratio 3), and 28% of 3 grains (Species 1) restored the relative abundance of Verrucomicrobia after modeling.

[0055] Composition and relative abundance of gut microbiota at the genus level:

[0056] like Figure 4 As shown in the figure, the light yellow one is Akkermansia. As an important functional anaerobic bacterial group under the Verrucomicrobia, this genus occupies a special ecological niche in the intestinal ecosystem with its unique mucin degradation ability. Similar to the changing trend of the relative abundance of the Verrucomicrobia, the relative abundance of this genus was significantly reduced in the intestine of mice after modeling, and the intervention of 21 kinds of coarse grains at a content of 28% (proportion group 2), 21 kinds of coarse grains at a content of 50% (proportion group 3) and 3 kinds of coarse grains at a content of 28% (type group 1) can also reverse the decline in the relative abundance of this genus. However, the intervention of coarse grains at other proportions and types did not show effectiveness, suggesting that intervention substances in different proportions and combinations may affect the direction and efficiency of their regulation of intestinal bacteria. For example, Figure 4 As shown in the data, the relative abundance of Lactobacillus increased significantly in the 10% content of 21 kinds of coarse grains (ratio group 1) and 50% content of 21 kinds of coarse grains (ratio group 3), which was not the case in the other intervention groups.

[0057] Relative abundance of Akkermansia in the gut:

[0058] like Figure 5 As shown, the relative abundance of Akkermansia was 9.32% in the control group, which significantly decreased to 0.33% in the model group. A 50% content of 21 types of grains (three ratio groups) and a 28% content of three types of grains (one type group) significantly increased the abundance of Akkermansia, reaching 10.02% and 14.59% in the two groups, respectively, 30 times and 44 times that of the model group, demonstrating a significant effect. The results indicate that these two ratios and types of grain combinations have a strong selective effect on the growth of Akkermansia.

[0059] A large number of animal models and clinical studies have confirmed that Akkermansia has shown important biomedical potential in the prevention and control of diseases such as metabolic syndrome, obesity, glycolipid metabolism disorders, and non-alcoholic fatty liver disease, and has become an important target and research hotspot for current microecological precision nutritional intervention and the development of next-generation probiotics.

[0060] Interactions between Akkermansia and other intestinal bacteria:

[0061] like Figure 6 As shown, Akkermansia exhibited significant correlations with various intestinal bacteria. Akkermansia abundance was significantly negatively correlated with a specific genus of the Desulfovibrionaceae family (Desulfovibrionaceae_GGB28317, r = -0.73, P < 0.001) and the genus Acetatifactor (r = -0.78, P < 0.001), suggesting that the proliferation of Akkermansia was accompanied by a decrease in the abundance of multiple potential opportunistic pathogens. Desulfovibrionaceae genus is a sulfate-reducing bacteria. Excessive growth can produce hydrogen sulfide, which damages the mucosal barrier and is closely associated with metabolic disorders and intestinal permeability. Acetatifactor may also increase in abundance in models of metabolic abnormalities and obesity.

[0062] Robustness of the intestinal flora:

[0063] To assess the robustness of the gut microbiota in each group of mice, a network robustness random removal analysis was performed. This simulates the proportion of species that remain stably associated in the network after randomly removing different proportions of bacterial genera. Highly robust microbial networks maintain a certain degree of connectivity and structural integrity even after removing a large number of bacterial species, indicating strong system stability and strong resistance to interference, which is generally a key characteristic of a healthy gut microbiota.

[0064] Table 3 Robustness of intestinal flora in each group

[0065]

[0066] As shown in Table 3, overall, as the random removal ratio gradually increased from 5% to 95%, the robustness of the microbial community in each group showed a decreasing trend, but there were significant differences between different groups. Among them, the intervention groups with a content of 50% of 21 kinds of grains (proportion group 3) and 28% of 3 kinds of grains (type group 1) showed high robustness at each removal ratio. In particular, when 50% of the members were removed, the robustness of the proportion group 3 and the type group 1 was still greater than or equal to 0.3, which was significantly higher than that of other groups, indicating that their microbial network structure was more stable and the interactions were closer. The results suggest that the combination of 50% of 21 kinds of grains and 28% of 3 kinds of grains can effectively improve the robustness of the intestinal microbial community network and enhance the stability and resistance of the intestinal microecological system in the face of natural disturbances, diseases, antibiotic use and other destructive risks.

[0067] In summary, different proportions and combinations of intervention substances may affect the direction and efficiency of their regulation of intestinal microbiota. The α-diversity of mice in the 28% 21-species cereal intervention group (Ratio 2 group) was slightly higher than that of the model group and close to that of the control group, indicating that the intervention may have a certain positive effect on maintaining microbial diversity. The 50% 21-species cereal intervention (Ratio 3 group) and the 28% 3-species cereal intervention (Species 1 group) significantly increased the abundance of Akkermansia and effectively improved the robustness of the intestinal microbiota network. In the groups containing Akkermansia, a significant negative correlation was observed between the abundance of Akkermansia and specific genera of the opportunistic pathogen Desulfovibrioaceae and Acetobacter, suggesting that the intervention can resist potential pathogens.

[0068] Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A food composition for increasing the abundance of Akkermansia in the intestine, characterized in that: The food composition is composed of 28-50 wt% of coarse grains and 50-72 wt% of refined grains; The coarse grains include one or more of yellow millet, corn, quinoa, oats, red rice, black rice, corn grits, purple rice, buckwheat, rhubarb rice, black wheat, white corn grits, white millet, rye, black millet, brown rice, barley, sorghum, highland barley, blood oats, green millet, coix seed, red wheat, barley kernel, and wheat kernel; The refined grains include rice and wheat.

2. The use according to claim 1, characterized in that The food composition consists, by mass, of 3.5-30% yellow millet, 1-15% corn, 0.8-5% quinoa, 0.5-5% oats, 0.5-5% red rice, 0.5-5% black rice, 0.3-5% corn grits, 0.1-2% purple rice, 0.1-1.5% buckwheat, 0.05-1% rhubarb rice, 0.05-0.5% black wheat, 0.05-0.5% white corn grits, 0.05-0.5% white millet, 0.02-0.4% rye, 0.02-0.4% black millet, 0.02-0.3% brown rice, 0.01-0.2% barley, 0.01-0.1% sorghum, 0.01-0.1% highland barley, 0.01-0.1% blood oats, 0.005-0.1% green millet, 20-40% rice, and 20-40% wheat.

3. The use according to claim 1, characterized in that The food composition consists, by mass, of 12-21.4% yellow millet, 4.5-8% corn, 2.4-4.3% quinoa, 2.0-3.5% oats, 1.9-3.4% red rice, 1.6-3% black rice, 1.5-2.5% corn grits, 0.6-1% purple rice, 0.4-0.7% buckwheat, 0.3-0.5% rhubarb rice, 0.2-0.3% black wheat, 0.2-0.3% white corn grits, 0.2-0.3% white millet, 0.1-0.18% rye, 0.1-0.18% black millet, 0.08-0.14% brown rice, 0.05-0.1% barley, 0.04-0.07% sorghum, 0.04-0.07% highland barley, 0.03-0.05% blood oats, 0.01% green millet, 25-36% rice, and 25-36% wheat.

4. The use according to claim 1, characterized in that The coarse grains are composed, by mass fraction, of 12% yellow millet, 4.5% corn, 2.4% quinoa, 2.0% oats, 1.9% red rice, 1.6% black rice, 1.5% corn grits, 0.6% purple rice, 0.4% buckwheat, 0.3% rhubarb rice, 0.2% black wheat, 0.2% white corn grits, 0.2% white millet, 0.1% rye, 0.1% black millet, 0.08% brown rice, 0.05% barley, 0.04% sorghum, 0.04% highland barley, 0.03% blood oats, and 0.01% green millet; and the fine grains are composed, by weight ratio, of 36% rice and 36% wheat.

5. The use according to claim 1, characterized in that The coarse grains are composed, by mass fraction, of 21.4% yellow millet, 8% corn, 4.3% quinoa, 3.5% oats, 3.4% red rice, 3% black rice, 2.5% corn grits, 1% purple rice, 0.7% buckwheat, 0.5% rhubarb rice, 0.3% black wheat, 0.3% white corn grits, 0.3% white millet, 0.18% rye, 0.18% black millet, 0.14% brown rice, 0.1% barley, 0.07% sorghum, 0.07% highland barley, 0.05% blood oats, and 0.01% green millet; the fine grains are composed, by weight ratio, of 25% rice and 25% wheat.

6. The use according to claim 1, characterized in that The coarse grains are composed of 17.8% yellow millet, 6.7% corn and 3.5% quinoa by mass; the fine grains are composed of 36% rice and 36% wheat by weight.

7. The use according to claim 1, characterized in that The application refers to directly consuming the food composition as part of a staple food, wherein the weight of the coarse grains therein accounts for at least 10% of the total daily cereal intake, and the rest is refined grains; Or the application refers to processing the food composition into edible products, and the edible products include cereal powder, flour, noodles, steamed buns, instant porridge, cereal bars, biscuits or rice cakes.

8. The use according to claim 7, characterized in that The weight of the coarse grains accounts for 20-50% of the staple cereals, and the rest are refined grains.

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