Application of lactobacillus plantarum, prune fermentation product, preparation method of prune fermentation product and prune fermentation strain

Abstract

The invention relates to the field of microbial fermentation food, and discloses application of lactobacillus plantarum, a prune fermentation product, a preparation method of the prune fermentation product and a prune fermentation strain. A strain of lactobacillus plantarum with better performance is obtained from the nature, the preservation number is CCTCC NO: M 20242280, and after the lactobacillus plantarum is used for fermenting the prune subjected to enzymolysis, compared with other fermentation strains and fermentation products without fermentation strains, the obtained fermentation product has the advantages that the fermentation yield is increased, and the yield is increased. The pancreatic lipase inhibition rate and the cholesterol micelle solubility inhibition rate are remarkably improved, and the compound shows extremely excellent activity of improving blood fat. The invention not only provides an effective, time-saving and energy-saving preparation process method of the prune fermented product, but also provides a wide foundation for further application of the prune.

Description

Technical Field

[0001] The present application relates to the field of microbial fermented foods, and in particular to an application of Lactobacillus plantarum, a prune fermented product, a preparation method thereof, and a prune fermented strain. Background Art

[0002] Prunes (Prunus domestica), belonging to the genus Prunus in the Rosaceae family, are native to the Caucasus and are now primarily grown in California, France, and other regions. The oval-shaped fruit has a deep purple or bluish-purple skin when ripe, and the flesh is soft, juicy, and sweet with a slightly sour taste. Prunes are rich in various nutrients, including dietary fiber, vitamins, minerals, antioxidants, and natural sugars. They have multiple benefits, including improving digestion, protecting the heart and lowering blood pressure, strengthening bones, and providing antioxidant benefits.

[0003] Xinjiang is my country's core prune production region. Its dry climate, abundant sunshine, and wide diurnal temperature swings favor sugar accumulation in prunes, resulting in high-quality fruit. Besides being eaten directly, prunes can also be made into dried fruit and preserved fruit as snacks, processed into juice and jam, and their active ingredients extracted to make health supplements. They can also be used as natural sweeteners or fiber additives, and their antioxidants can be incorporated into skincare products. Recent research has focused on the regulatory effects of prunes on intestinal flora and bone health mechanisms, suggesting the potential for developing functional foods for the elderly.

[0004] Prunes are not only delicious fruits, but also natural food resources that are both nutritious and functional. It is worth paying attention to how to tap the potential for diversified utilization of prunes. Summary of the Invention

[0005] In view of this, the purpose of this application is to provide an application of Lactobacillus plantarum, which can be used in the fermentation of fresh prunes to significantly improve the lipid-lowering effect of the prune fermented product;

[0006] Another object of the present application is to provide a prune fermentation product based on the above-mentioned Lactobacillus plantarum and a preparation method thereof;

[0007] Another object of the present application is to provide a prune fermentation strain based on the above-mentioned Lactobacillus plantarum;

[0008] In order to solve the above technical problems / achieve the above objectives or at least partially solve the above technical problems / achieve the above objectives, as a first aspect of the present application, provided is the use of Lactobacillus plantarum in preparing a prune fermented product or in preparing a prune fermented bacteria strain, the preservation number of the Lactobacillus plantarum is CCTCC NO: M 20242280.

[0009] Optionally, the prune fermentation strain is a composite fermentation strain comprising Lactobacillus plantarum with a preservation number of CCTCC NO: M20242280.

[0010] As a second aspect of the present application, a composite fermented prune strain is provided, comprising Lactobacillus plantarum with a preservation number of CCTCCNO: M 20242280 and other fermented probiotics.

[0011] Optionally, the other fermented probiotics include one or more of Saccharomyces cerevisiae, Kluyveromyces, Pichia pastoris, Bifidobacterium, Acetobacter pasteurianus, Lactobacillus acidophilus, Aspergillus oryzae, and other Lactobacillus plantarum.

[0012] As a third aspect of the present application, a method for preparing a fermented prune product is provided, comprising:

[0013] Grind fresh prunes and water into prune paste;

[0014] enzymatically hydrolyzing the prune homogenate using cellulase, amylase and papain under the conditions of their optimal pH values;

[0015] The enzymatically hydrolyzed prune homogenate is fermented using Lactobacillus plantarum with a preservation number of CCTCC NO: M 20242280 or the prune composite strain described in the present application. After the fermentation is completed, the supernatant is collected by centrifugation to obtain the prune fermentation product.

[0016] Optionally, the usage amounts of the cellulase, amylase and papain are independently selected from 0.1-0.5%.

[0017] Optionally, the optimum pH value is 5.0-5.5.

[0018] Optionally, the fermentation is carried out at 37±2°C for 24-72 hours.

[0019] Optionally, an antioxidant is added to the prune homogenate.

[0020] As a fourth aspect of the present application, a prune fermented product prepared by the preparation method described in the present application is provided, wherein the pancreatic lipase inhibition rate is greater than 95%, and the cholesterol micelle solubility inhibition rate is greater than 45%.

[0021] This application describes a method for preparing a fermented prune product using a naturally occurring strain of Lactobacillus plantarum, which has excellent performance. The method ferments enzymatically hydrolyzed prunes with this strain. Compared to fermented products derived from other strains and those without the added strain, the resulting fermented product exhibits significantly improved pancreatic lipase inhibition and cholesterol micelle solubility inhibition, demonstrating excellent lipid-modifying activity. This application not only provides an effective, time-saving, and energy-saving method for preparing a fermented prune product, but also provides a broad foundation for the further application of prunes.

[0022] Biological Deposit Description

[0023] Classification name: Lactiplantibacillus plantarum XL15, deposited on October 21, 2024 in the China Center for Type Culture Collection, located at Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, with the deposit number: CCTCC NO: M 20242280. DETAILED DESCRIPTION

[0024] The present application discloses an application of plant lactobacillus, a prune fermentation product, a preparation method thereof, and a prune fermentation strain. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters for implementation. It is particularly important to point out that all similar replacements and modifications are obvious to those skilled in the art, and they are all deemed to be included in this application. The products, processes and applications described in this application have been described through preferred embodiments. Relevant personnel can obviously modify or appropriately change and combine the products, processes and applications described herein without departing from the content, spirit and scope of this application to implement and apply the technology of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0025] It should be noted that, in this document, if relational terms such as "first" and "second", "step 1" and "step 2", and "(1)" and "(2)" appear, they are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that there is any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "including a..." do not exclude the presence of other identical elements in the process, method, article or device comprising the elements. At the same time, the embodiments in this application and the features in the embodiments can be combined with each other in the absence of conflict.

[0026] Prune fermented products commonly use prune juice concentrate or products fermented with a composite fermentation mixture of prunes and various other fruits, vegetables, and traditional Chinese medicine ingredients. These products are primarily intended to improve intestinal function. Fermentation processes and strains solely targeting the lipid-lowering effects of fresh prunes are rarely reported. This application identifies a unique strain of Lactobacillus plantarum, screened from nature, that significantly improves the pancreatic lipase inhibition rate and cholesterol micellar solubility inhibition rate of the prune fermented product.

[0027] Pancreatic lipase is a key enzyme in human lipid digestion. Inhibiting its activity can effectively reduce lipid absorption, thereby preventing and reducing diseases related to lipid metabolism disorders such as obesity, hyperlipidemia, and non-alcoholic fatty liver disease. The cholesterol micelle solubility inhibition test simulates the bile micelle environment to evaluate the effect of a sample on cholesterol micelle formation. This indicator generally refers to the percentage reduction in cholesterol solubility after sample addition relative to the control group. This metric can be used to evaluate a sample's inhibitory effect on cholesterol absorption, indirectly reflecting its cholesterol-lowering activity.

[0028] Therefore, in a first aspect of this application, a method for preparing a fermented prune product or a fermented prune strain is provided. Lactobacillus plantarum XL15 is deposited as CCTCC NO: M 20242280. The strain provided herein is derived from pickled radish from western Hunan Province, obtained by a dilution plate spread method, and confirmed to be Lactobacillus plantarum by 16S rDNA sequencing.

[0029] In certain embodiments of the present application, fresh prunes are used as fermentation raw materials, and the enzymatically hydrolyzed prune homogenate is fermented using XL15. The pancreatic lipase inhibition rate of the fermented product is greater than 95%, and the cholesterol micelle solubility inhibition rate is greater than 45%. The pancreatic lipase inhibition rate of the fermented product without any fermentation bacteria is about 65%, and the cholesterol micelle solubility inhibition rate is 0. The pancreatic lipase inhibition rate and cholesterol micelle solubility inhibition rate of fermentation products of other fermentation strains isolated in the same environment are not as good as those of the product fermented with XL15. In addition, some fermentation products have inconsistent effects on the pancreatic lipase inhibition rate and the cholesterol micelle solubility inhibition rate, and cannot simultaneously show excellent effects on two typical blood lipid improvement indicators.

[0030] In a second aspect of the present application, a composite fermented prune strain is provided, comprising Lactobacillus plantarum with a deposit number of CCTCCNO: M 20242280 and other fermented probiotics. The other fermented probiotics may be probiotics that further enhance the lipid-lowering effect of XL15, or may be probiotics that improve flavor, taste, or supplement other functional benefits.

[0031] In certain embodiments of the present application, the other fermentation probiotics include one or more of Saccharomyces cerevisiae, Kluyveromyces, Pichia pastoris, Bifidobacterium, Acetobacter pasteurianus, Lactobacillus acidophilus, Aspergillus oryzae, and other plant lactobacilli. Among them, Saccharomyces cerevisiae can convert sugar into alcohol and carbon dioxide, and is the core strain of fruit wine (such as prune wine); Kluyveromyces and Pichia pastoris can participate in the early stages of fermentation, producing flavor substances such as esters and enhancing the complexity of the wine; Acetobacter pasteurianus can further oxidize alcohol into acetic acid to produce prune vinegar products; Bifidobacterium enhances the intestinal regulatory function of fermented products and acts synergistically with prune dietary fiber; Aspergillus oryzae secretes amylase and pectinase to assist in the decomposition of pulp fiber; other plant lactobacilli convert sugar into lactic acid, lowering the pH value, giving the fermented product a sour taste, and extending the shelf life.

[0032] In a third aspect of the present application, a method for preparing a fermented prune product is provided, comprising:

[0033] Grind fresh prunes and water into prune paste;

[0034] enzymatically hydrolyzing the prune homogenate using cellulase, amylase and papain under the conditions of their optimal pH values;

[0035] The enzymatically hydrolyzed prune homogenate is fermented using Lactobacillus plantarum with a preservation number of CCTCC NO: M 20242280 or the prune composite strain described in the present application. After the fermentation is completed, the supernatant is collected by centrifugation to obtain the prune fermentation product.

[0036] The process method of the present application combines enzymatic hydrolysis and fermentation of XL15 bacteria. The current process for producing prune extract or concentrate usually requires water extraction / alcohol extraction, filtration and concentration, resin separation / membrane separation / chromatographic separation, etc., which may also require the assistance of ultrasound and microwaves. This is not only costly, but also requires special equipment, is time-consuming and energy-consuming, and has cumbersome operations. The entire process of the present application does not require special equipment, is low-cost, energy-saving and time-saving, and the fermented product obtained is more effective in lowering blood lipids.

[0037] In certain embodiments of the present application, the fresh prunes are selected from fresh prunes with moderate hardness, rinsed with clean water, drained, pitted, and cut into pieces. Preferably, an equal volume of clean water is added, stirred evenly, and pulped. In order to protect the color and antioxidant properties of the fermented product, 0.2% (total weight) of antioxidants, such as anti-hepatic acid, can also be added.

[0038] In certain embodiments of the present application, NaHCO3 solution and citric acid can be used to adjust the pH of the prune homogenate to the optimal pH of 5.0-5.5 for each enzyme, such as 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, etc.; in certain embodiments of the present application, the sugar content of the prune homogenate is adjusted to 100-150 Brix, such as 100 Brix, 110 Brix, 120 Brix, 130 Brix, 140 Brix, 150 Brix, etc.

[0039] In certain embodiments of the present application, the amount of the cellulase, amylase, and papain used is independently selected from 0.1-0.5%, for example, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%. In other embodiments of the present application, the enzymatic activities of the cellulase, amylase, and papain are 11,000 U / g, 10,000 U / g, and 100,000 U / g, respectively. In other embodiments of the present application, the conditions for the enzymatic hydrolysis include: a temperature of 50°C ± 2°C and a time of 1-5 hours, for example, treatment in a 50°C water bath for 2 hours.

[0040] In certain embodiments of the present application, the Lactobacillus plantarum XL15 is first activated, usually using MRS culture medium, until the viable count is 10 9 CFU / mL. Then, a 1-5% inoculation ratio is added to the enzymatically hydrolyzed prune homogenate for fermentation. In other embodiments of the present application, the fermentation is performed at 37±2°C for 24-72 hours, for example, at 37°C for 24 hours, 36 hours, 48 ​​hours, 60 hours, or 70 hours.

[0041] In a fourth aspect of the present application, a prune fermented product prepared by the preparation method described in the present application is provided, wherein the pancreatic lipase inhibition rate is greater than 95%, and the cholesterol micelle solubility inhibition rate is greater than 45%.

[0042] In the comparative experiments provided in this application, unless otherwise specified, other experimental conditions, materials, etc. were kept consistent except for the differences noted in each group, so as to provide comparability. The experimental materials and reagents used in the examples were all available from commercial sources unless otherwise specified.

[0043] The following further describes the application of a plant lactobacillus, a prune fermentation product, a preparation method thereof, and a prune fermentation strain provided in this application.

[0044] Example 1: Fermentation to prepare prune fermented products

[0045] 1. Select fresh prunes with moderate hardness, rinse with clean water, drain, remove the core, cut into pieces, add an equal volume of clean water and 0.2% (total weight) ascorbic acid, stir evenly, soak for 15 minutes, and beat to obtain prune slurry.

[0046] 2. Enzymatic Hydrolysis: Adjust the pH of the prune pulp to 5.0 and the sugar content to 120 Brix using 0.5M NaHCO3 solution and citric acid. Add 0.2% cellulase, 0.2% amylase, and 0.2% papain, and incubate in a 50°C water bath for 2 hours. After enzymatic hydrolysis, incubate at 95°C for 5 minutes to inactivate the enzymes and sterilize.

[0047] 3. Fermentation: XL15 strain (10 9 CFU / mL) was inoculated into cooled prune pulp at a 2% inoculation rate. Uninoculated prune pulp served as a blank control, and other strains isolated from the same environment were used for comparison (all isolated from pickled radish in Xiangxi, with consistent viable cell counts for each strain, see Table 1 below). Fermentation was allowed to proceed in a 37°C incubator for 48 hours. The supernatant was then centrifuged at 6000 rpm and the pancreatic lipase inhibition rate and cholesterol micellar solubility inhibition rate were determined.

[0048] Table 1

[0049] XD011 Enterococcus faecium XD013 Enterococcus faecium XD026 Lactobacillus plantarum XD053 Lactobacillus plantarum XD055 Lactobacillus plantarum XD111 Lactobacillus hilgardii XL112 Lactobacillus plantarum XL15 Lactobacillus plantarum XL119 Lactobacillus fermentum

[0050] Experimental example:

[0051] 1. Pancreatic lipase inhibition rate test

[0052] (1) Reagent preparation:

[0053] 25 mM pH = 7.4 PBS: Weigh 4.477 g of disodium hydrogen phosphate dodecahydrate and 1.95 g of sodium dihydrogen phosphate dihydrate and dissolve them in 500 mL of distilled water, mix well, and adjust the pH to 7.4.

[0054] 5 mg / mL pancreatic lipase (enzyme activity 100-500 u / mg): Weigh 250 mg of pancreatic lipase and dissolve it in 50 mL of sterile water. Centrifuge at 8000 rpm for 5 minutes, discard the precipitate, and keep the enzyme in an ice box until use.

[0055] Preparation of 11.2 mol / L p-NPB solution: Use a pipette to draw 0.11715 g p-NPB solution into 50 mL PBS and place in an ice box for later use.

[0056] (2) Experimental process

[0057] Mix 500 μL of the sample to be tested, 500 μL of pancreatic lipase, and 500 μL of PBS, and incubate in a 37°C water bath for 10 min. Then add 500 μL of p-NPB solution, gently shake to mix, and incubate in a 37°C water bath for 20 min. Place in an ice bath for 2 min, measure the absorbance at a wavelength of 405 nm, and record the value as A4.

[0058] Inhibition rate (%) = [1-(A4-A3) / (A2-A1)] × 100%

[0059] Control background group A1: substrate;

[0060] Control group A2: enzyme and substrate;

[0061] Experimental background group A3: sample + substrate;

[0062] A1: PBS 1.5 mL + p-NPB 0.5 mL

[0063] A2: PBS 1 mL + pancreatic lipase 0.5 mL + p-NPB 0.5 mL

[0064] A3: PBS 1mL + test sample 0.5mL (yogurt sample diluted 10 times) + p-NPB 0.5mL A4: PBS 0.5mL + sample 0.5mL (yogurt sample diluted 10 times) + pancreatic lipase 0.5mL + p-NPB 0.5mL

[0065] 2. Cholesterol micelle solubility inhibition rate detection

[0066] To plot the cholesterol standard solution curve: Pipette 0-8 mL of the cholesterol standard solution into 25 mL stoppered test tubes. Dilute each tube to 8 mL with glacial acetic acid, then add 4 mL of ferroalloy colorimetric reagent. Vortex the tubes thoroughly, let them stand for 30 minutes, and then measure the OD value at 560 nm using a UV spectrophotometer to plot the standard curve.

[0067] Configuration of micellar solution: 10mmol / L sodium taurocholate, 1mmol / L oleic acid, 132mmol / L NaCl, 0.4mmol / L cholesterol, 15mmol / L sodium phosphate buffer with a pH of 7.4. Weigh 25mg of sample and add them to 5ml of micellar solution respectively. After emulsifying the micellar solution with a homogenizer for 20min, incubate it in a constant temperature incubator at 37℃ for 24h, and finally centrifuge it at 10000r / min for 60min to take the supernatant. Collect the supernatant and measure the OD value at a wavelength of 560nm using an ultraviolet spectrophotometer. Calculate the cholesterol mass concentration according to the standard curve. The cholesterol mass concentration in the supernatant is the cholesterol micelle solubility (mmol / L). The solution without sample is used as the blank group, and the cholesterol micelle solubility inhibition rate is calculated by the following formula:

[0068] Cholesterol micelle solubility inhibition rate (%) = [(S0-S1) / S0] × 100%

[0069] Where: S0 represents the cholesterol micelle solubility of the blank group (mmol / L); S1 represents the cholesterol micelle solubility of the sample group (mmol / L).

[0070] 3. Results

[0071] The samples fermented by different strains were diluted 3 times and then tested for pancreatic lipase inhibition rate, and the cholesterol micelle solubility inhibition rate was tested directly using the fermented samples. The results are shown in Tables 2 and 3 below, respectively.

[0072] Table 2 Pancreatic lipase inhibition rate test results

[0073] Group 1 2 3 average stdev CK 67.55 68.89 62.06 <![CDATA[66.17 d ]]> 3.62 XD011 87.97 88.52 86.41 <![CDATA[87.63 c ]]> 1.09 XD013 86.55 86.08 85.26 <![CDATA[85.96 c ]]> 0.65 XD026 90.13 91.69 92.63 <![CDATA[91.48 b ]]> 1.26 XD053 89.7 85.5 85.15 <![CDATA[86.78 c ]]> 2.53 XD055 85.33 84.2 87.57 <![CDATA[85.70 c ]]> 1.72 XD111 84.29 86.13 88.25 <![CDATA[86.22 c ]]> 1.98 XL112 91.19 91.11 91.33 <![CDATA[91.21 b ]]> 0.11 XL15 95.26 94.85 95.09 <![CDATA[95.07 a ]]> 0.21 XL119 85.84 86.01 86.89 <![CDATA[86.25 c ]]> 0.56

[0074] Table 3 Cholesterol micelle solubility inhibition rate test results

[0075] Group 1 2 3 average stdev CK 0.00 0.00 0.00 <![CDATA[0.00 e ]]> 0 XD011 33.55 21.90 47.34 <![CDATA[34.26 b ]]> 12.73 XD013 8.37 8.58 11.54 <![CDATA[9.50 c ]]> 1.77 XD026 9.53 8.90 3.26 <![CDATA[7.23 cd ]]> 3.45 XD053 0.00 0.00 0.00 <![CDATA[0.00 e ]]> 0 XD055 0.00 0.00 0.00 <![CDATA[0.00 e ]]> 0 XD111 0.00 0.00 0.00 <![CDATA[0.00 e ]]> 0 XL112 5.63 6.22 11.54 <![CDATA[7.80 cd ]]> 3.26 XL15 46.67 48.33 48.33 <![CDATA[47.78 a ]]> 0.96 XL119 0.00 0.00 0.00 <![CDATA[0.00 e ]]> 0

[0076] Note: Different shoulder marks indicate significant differences (P < 0.05);

[0077] The pancreatic lipase inhibition test results in Table 2 show that, when the fermentation products were diluted 3-fold, the pancreatic lipase inhibition rate of the CK group, which was not inoculated with any bacterial species, was only 66.17%. However, the pancreatic lipase inhibition rates of the fermentation products inoculated with other bacterial species were significantly higher than those of the CK group. Among the fermentation products using various bacterial species, the sample obtained with XL15 had the highest inhibition rate, reaching 95%. The inhibition rates of the fermentation products using other bacterial species were significantly lower than those of the XL15 group.

[0078] The cholesterol micelle solubility inhibition test results in Table 3 show that the inhibition rate of the CK group was 0, as were the inhibition rates of the fermentation products of several other fermentation strains, including XD053, XD055, XD111, and XL119. This indicates that not all fermentation strains (including Lactobacillus plantarum) can inhibit cholesterol absorption. Among the fermentation products of the remaining fermentation strains, the inhibition rate of the XL15 group was still significantly higher than that of the other groups.

[0079] From the test results of the classic indicators for improving blood lipids in the above two aspects, it can be seen that the XL15 plantarum Lactobacillus provided in the present application is used in prune fermentation products to comprehensively improve the efficacy of improving blood lipids in all aspects. Compared with the single improvement effects of other strains such as Lactobacillus plantarum, Lactobacillus hilarii, Lactobacillus fermentum, and Enterococcus faecalis, the improvement effect is more comprehensive and stable, and the improvement effect is more prominent.

[0080] The foregoing is merely a list of specific embodiments of the present application, intended to enable those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application is not limited to the embodiments shown herein, but is intended to conform to the broadest scope consistent with the principles and novel features of the present application.

Claims

1. Use of Lactobacillus plantarum in preparing a prune fermentation product or in preparing a prune fermentation strain, wherein the Lactobacillus plantarum has a deposit number of CCTCC NO: M 20242280.

2. The use according to claim 1, characterized in that The prune fermentation strain is a composite fermentation strain comprising Lactobacillus plantarum with a preservation number of CCTCC NO: M 20242280.

3. A composite fermentation strain of prunes, characterized in that: The invention comprises plant lactobacillus with the preservation number of CCTCC NO: M 20242280 and other fermented probiotics.

4. The composite fermentation strain according to claim 3, characterized in that The other fermented probiotics include one or more of Saccharomyces cerevisiae, Kluyveromyces, Pichia pastoris, Bifidobacterium, Acetobacter pasteurianus, Lactobacillus acidophilus, Aspergillus oryzae, and other plant lactobacilli.

5. A method for preparing a fermented prune product, characterized in that: include: Grind fresh prunes and water into prune paste; enzymatically hydrolyzing the prune homogenate using cellulase, amylase and papain under the conditions of their optimal pH values; The enzymatically hydrolyzed prune homogenate is fermented with Lactobacillus plantarum with a preservation number of CCTCC NO: M 20242280 or the composite strain according to any one of claims 3 to 4. After the fermentation is completed, the supernatant is collected by centrifugation to obtain the prune fermentation product.

6. The preparation method according to claim 5, characterized in that The usage amounts of the cellulase, amylase and papain are independently selected from 0.1-0.5%.

7. The preparation method according to claim 5, characterized in that The optimum pH value is 5.0-5.

5.

8. The preparation method according to claim 5, characterized in that The fermentation was carried out at 37±2°C for 24-72 hours.

9. The preparation method according to claim 5, characterized in that The prune homogenate further comprises an antioxidant.

10. The fermented prune product prepared by the preparation method according to any one of claims 5 to 9, characterized in that: The pancreatic lipase inhibition rate is greater than 95%, and the cholesterol micelle solubility inhibition rate is greater than 45%.