Low-GI liquid dietary fiber composition, oral gel and preparation method and application thereof

Abstract

The invention provides a low-GI liquid dietary fiber composition, an oral gel and a preparation method and application thereof, and belongs to the technical field of biology. The liquid dietary fiber composition comprises the following raw materials in parts by weight: 4-10 parts of bitter gourds, 7-15 parts of konjac powder, 2-6 parts of white kidney beans, 15-25 parts of barley, 3-9 parts of apples, 3-9 parts of passion flowers, 5-11 parts of blueberry concentrated juice and 4-6 parts of fructo-oligosaccharide. The liquid dietary fiber composition prepared from the raw materials has obvious effects of treating and / or preventing intestinal diseases and blocking glycolipid absorption.

Description

Technical Field

[0002] This invention belongs to the field of biotechnology, specifically relating to a low-GI liquid dietary fiber composition, an oral gel, its preparation method, and its application. Background Technology

[0003] The glycemic index (GI) of food directly reflects the rate of food digestion and absorption, as well as the postprandial blood glucose response, accurately showing the fluctuation of blood glucose levels over a period of time after food intake. Low-GI substances can effectively prevent impaired fasting glucose regulation and glucose tolerance, thereby reducing the risk of diabetes, alleviating the burden on pancreatic cells, avoiding drastic blood glucose fluctuations, and helping to maintain stable blood glucose levels. This is of great significance in preventing complications such as diabetes, controlling obesity, and combating hypertension, and plays a crucial role in maintaining good health. Meanwhile, intestinal diseases seriously affect people's quality of life and health, not only causing physical suffering for patients but also resulting in significant consumption of medical resources and economic burden. Currently, some products on the market claim to be low-GI or rich in dietary fiber, but they generally have many shortcomings. While some products can lower the GI value of food, they lack functional benefits. Dietary fiber, as an important nutrient, plays a crucial role in maintaining intestinal health. It can increase stool volume, promote intestinal peristalsis, and prevent constipation; at the same time, it can regulate intestinal flora, inhibit the growth of harmful bacteria, and enhance intestinal barrier function, thereby reducing the risk of intestinal diseases. Currently, there are various dietary fiber products on the market. Regarding liquid dietary fiber compositions, some products suffer from poor stability and inconsistent effectiveness. They are prone to stratification and sedimentation during storage, affecting product quality and the uniform absorption of effective ingredients. Therefore, developing a liquid dietary fiber composition that is low in GI, significantly improves intestinal diseases, and can also block the absorption of sugars and lipids is a technical problem that needs to be solved at this stage. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a low-GI liquid dietary fiber composition, a gelling agent, a method for preparing the same, and its application. The liquid dietary fiber composition has a low GI and has significant therapeutic and / or preventive effects on intestinal diseases and on blocking the absorption of glucose and lipids.

[0005] To solve the above-mentioned technical problems, the present invention provides the following technical solutions: This invention provides a low-GI liquid dietary fiber composition comprising the following ingredients in parts by weight: 4-10 parts bitter melon, 7-15 parts konjac flour, 2-6 parts white kidney bean, 15-25 parts barley, 3-9 parts apple, 3-9 parts passion fruit, 5-11 parts blueberry concentrate, and 4-10 parts fructooligosaccharides.

[0006] This invention provides a method for preparing the low-GI liquid dietary fiber composition, comprising the following steps: mixing bitter melon, white kidney beans, and water to obtain a mixed slurry 1; crushing barley to obtain coarse barley powder; mixing the mixed slurry 1 and the coarse barley powder; adding *Brevibacterium casei* and *Pediococcus* for fermentation; filtering and collecting the filtrate to obtain fermentation extract 1; mixing apple, passion fruit, and water to obtain a mixed slurry 2; adding *Lactobacillus plantarum* for fermentation; filtering and collecting the filtrate to obtain fermentation extract 2; mixing fermentation extract 1, fermentation extract 2, konjac flour, blueberry concentrate, and fructooligosaccharides to obtain a liquid dietary fiber composition; the *Brevibacterium casei* has the accession number CICC 23944, the *Pediococcus* has the accession number CICC 6282, and the *Lactobacillus plantarum* has the accession number CICC 22711.

[0007] Preferably, in the preparation of mixed slurry 1, the mass of water added is 8-20 times the total mass of bitter gourd and white kidney bean; the barley is crushed to pass through an 8-12 mesh sieve.

[0008] Preferably, the volume ratio of the bacterial culture of *Brevibacterium casei* and *Pediococcus* is 1:0.5-1.5; and the bacterial culture concentration of both *Brevibacterium casei* and *Pediococcus* is 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL.

[0009] Preferably, in the preparation of mixed slurry 2, the mass of water added is 8-20 parts of the total mass of apples and passion fruit.

[0010] Preferably, the bacterial concentration of the *Lactobacillus plantarum* is 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL.

[0011] Preferably, the fermentation temperature is 25-32℃ and the time is 12-48h.

[0012] This invention provides a low-GI liquid dietary fiber oral gel, comprising the dietary fiber composition, sodium alginate, and carrageenan.

[0013] The present invention provides a method for preparing the low-GI liquid dietary fiber gel, comprising the following steps: mixing and dispersing sodium alginate and carrageenan with water, heating to completely dissolve, then adding the low-GI liquid dietary fiber composition, and mixing evenly to obtain the low-GI liquid dietary fiber gel.

[0014] The present invention provides the use of the low-GI liquid dietary fiber composition or the low-GI liquid dietary fiber composition obtained by the preparation method or the low-GI liquid dietary fiber oral gel in the preparation of drugs for treating and / or preventing intestinal diseases and blocking the absorption of glucose and lipids.

[0015] Compared with the prior art, the present invention has the following beneficial effects: This invention is the first to propose a low-GI liquid dietary fiber composition prepared by combining bitter melon, konjac flour, white kidney bean, barley, apple, passion fruit, blueberry concentrate, and fructooligosaccharides as raw materials, with the above raw materials working synergistically. Experimental verification shows that the prepared low-GI liquid dietary fiber composition is a low-GI product and has the effects of improving intestinal flora imbalance, enhancing intestinal barrier function, and regulating inflammatory factor levels; at the same time, it has a regulatory and improving effect on glucose and lipid metabolism disorders, achieving the effect of controlling blood sugar and lipids.

[0016] Furthermore, the present invention ferments the above-mentioned raw materials with specific microbial strains, which improves the nutritional components and types of dietary fiber in the liquid dietary fiber composition, making it more conducive to the body's absorption and utilization, and further improving the effect of treating and / or preventing intestinal diseases and blocking the absorption of sugars and lipids. Detailed Implementation

[0017] This invention provides a low-GI liquid dietary fiber composition comprising the following ingredients in parts by weight: 4-10 parts bitter melon, 7-15 parts konjac flour, 2-6 parts white kidney bean, 15-25 parts barley, 3-9 parts apple, 3-9 parts passion fruit, 5-11 parts blueberry concentrate, and 4-10 parts fructooligosaccharides; preferably comprising the following ingredients in parts by weight: 5-9 parts bitter melon, 8-14 parts konjac flour, 3-5 parts white kidney bean, 16-22 parts barley, 4-8 parts apple, 4-8 parts passion fruit, 7-10 parts blueberry concentrate, and 5-9 parts fructooligosaccharides. Unless otherwise specified, all ingredients described in this invention can be obtained through commercially available channels known to those skilled in the art.

[0018] This invention provides a method for preparing the low-GI liquid dietary fiber composition, comprising the following steps: mixing bitter melon and white kidney beans with water to obtain a mixed slurry 1; crushing barley to obtain coarse barley powder; mixing the mixed slurry 1 with the coarse barley powder; adding *Brevibacterium casei* and *Pediococcus* for fermentation; filtering and collecting the filtrate to obtain fermentation extract 1; mixing apple and passion fruit with water to obtain a mixed slurry 2; adding *Lactobacillus plantarum* for fermentation; filtering and collecting the filtrate to obtain fermentation extract 2; mixing fermentation extract 1, fermentation extract 2, konjac flour, blueberry concentrate, and fructooligosaccharides to obtain the low-GI liquid dietary fiber composition. The *Brevibacterium casei* of this invention has the accession number CICC 23944, the *Pediococcus* has the accession number CICC6282, and the *Lactobacillus plantarum* has the accession number CICC 22711. The preparation method of the low-GI liquid dietary fiber composition of the present invention achieves gastrointestinal health regulation and improvement from multiple dimensions, including regulating the balance of intestinal flora, repairing the intestinal barrier, supplementing dietary fiber, and inhibiting pathogenic bacteria, through the selection of specific raw materials, specific microbial fermentation, and synergistic effects of components. At the same time, it can also block the absorption of sugar and lipids, reduce the absorption of sugar and lipids from the source, and provide mechanistic support for lowering blood sugar and blood lipids in the body.

[0019] In this invention, *Brucea casei* CICC23944, *Pediococcus* CICC6282, and *Lactobacillus plantarum* CICC22711 were all purchased commercially from the China Industrial Microbial Culture Collection Center.

[0020] In this invention, during the preparation of the mixed slurry 1, the mass of water added is 8-20 times the total mass of bitter melon and white kidney beans; preferably, the mass of water added is 9-18 times the total mass of bitter melon and white kidney beans; more preferably, the mass of water added is 10-15 times the total mass of bitter melon and white kidney beans; the barley is pulverized to pass through an 8-12 mesh sieve, preferably 9-11 mesh, and more preferably 10 mesh.

[0021] In this invention, the volume ratio of the bacterial culture of *Brevibacterium casei* and *Pediococcus* is 1:0.5-1.5, preferably 1:0.6-1.3, and more preferably 1:1; the concentration of the bacterial culture of both *Brevibacterium casei* and *Pediococcus* is 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL, preferably 0.8 × 10⁻⁶ 8 -1.2×10 8 cfu / mL, more preferably 1.0 × 10⁻⁶ 8 cfu / mL. This invention utilizes the synergistic effect of *Brevibacterium casei* and *Pediococcus* to break down macromolecular polysaccharides and proteins in bitter melon, white kidney bean, and barley into small molecule peptides, amino acids, oligosaccharides, etc., thereby enhancing the intestinal regulatory activity of the products and blocking the absorption of glycolipids.

[0022] In this invention, during the preparation of the mixed slurry 2, the mass of water added is 8-20 parts of the total mass of apples and passion fruit; preferably, the mass of water added is 9-18 parts of the total mass of apples and passion fruit; more preferably, the mass of water added is 18 parts of the total mass of apples and passion fruit.

[0023] In this invention, the bacterial concentration of *Lactobacillus plantarum* is 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL, preferably 0.8 × 10⁻⁶ 8 -1.2×10 8 cfu / mL, more preferably 1.0 × 10⁻⁶ 8 cfu / mL. This invention uses *Lactobacillus plantarum* fermentation to break down pectin in apples and passion fruit into prebiotics such as galactooligosaccharides, further promoting the growth of pre-existing beneficial bacteria in the gut and creating a synergistic effect between fermented prebiotics and exogenous probiotics.

[0024] In this invention, the fermentation temperature is 25-32℃ and the time is 12-48h; preferably, the fermentation temperature is 26-31℃ and the time is 15-45h; more preferably, the fermentation temperature is 30℃ and the time is 24h.

[0025] This invention provides a low-GI liquid dietary fiber oral gel, comprising the aforementioned dietary fiber composition, sodium alginate, and carrageenan. The mass ratio of the low-GI dietary fiber composition, sodium alginate, and carrageenan in this invention is 1:3-7:1-3, more preferably 1:5:2. Unless otherwise specified, the sodium alginate and carrageenan in this invention are obtained through commercially known channels to those skilled in the art.

[0026] This invention provides a method for preparing the low-GI liquid dietary fiber oral gel, comprising the following steps: dispersing sodium alginate and carrageenan in cold water, heating to completely dissolve, then adding a liquid dietary fiber composition and mixing evenly to obtain the liquid dietary fiber gel. The heating temperature described in this invention is 60-80℃, preferably 65-75℃, and more preferably 70℃. The liquid dietary fiber gel prepared by this method has a good taste, is convenient to take, and has good compliance.

[0027] This invention also provides the use of the low-GI liquid dietary fiber composition or the low-GI liquid dietary fiber composition obtained by the preparation method or the low-GI liquid dietary fiber oral gel in the preparation of drugs for treating and / or preventing intestinal diseases and blocking the absorption of glucose and lipids. The intestinal diseases mentioned in this invention include chronic or acute intestinal diseases. The low-GI liquid dietary fiber oral gel of this invention has an improving effect on intestinal barrier function, intestinal microbiota, short-chain fatty acids, and inflammation in critically ill patients; it can also supplement enteral nutrition and has a regulatory effect on the intestinal microbiota of ICU patients receiving broad-spectrum antibiotic treatment; it can also be used as an early oral fiber supplement for emergency trauma patients; at the same time, the liquid dietary fiber prepared by this invention can also block the absorption of glucose and lipids, achieving the effect of controlling blood sugar and lipids.

[0028] In this invention, unless otherwise specified, all components, reagents or culture media are commercially available products well known to those skilled in the art.

[0029] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0030] Example 1 A low-GI liquid dietary fiber composition is prepared from the following raw materials in parts by weight: 7 parts bitter melon, 11 parts konjac flour, 4 parts white kidney bean, 20 parts barley, 6 parts apple, 6 parts passion fruit, 8 parts blueberry concentrate and 10 parts fructooligosaccharides.

[0031] The liquid dietary fiber composition is prepared as follows: (1) After activating *Brevibacterium caseosae* (CICC23944), *Pediococcus* (CICC6282), or *Lactobacillus plantarum* (CICC22711), respectively, they were cultured at 35°C until the bacterial concentration reached 1.0 × 10⁻⁶. 8 Bacterial solutions of each strain were obtained by dispensing bacterial solutions at cfu / mL.

[0032] (2) Weigh the above-mentioned bitter melon and white kidney bean, add water at 14 times the total mass of bitter melon and white kidney bean, mix and pulverize to obtain mixed slurry 1; crush barley and pass it through a 10-mesh sieve to obtain barley coarse powder; mix mixed slurry 1 with barley coarse powder, add Lactobacillus casei culture and Pediococcus spp. culture (volume percentage, 1.2 volume of bacterial culture inoculates 100 volume of total material) to the material mixture at an inoculation amount of 1.2% (volume percentage, 1.2 volume of bacterial culture inoculates 100 volume of total material) to the material mixture, ferment at 28℃ for 24 hours, filter and collect the filtrate to obtain fermentation extract 1; (3) Weigh the above-mentioned apples and passion fruit, add water at 14 times the total mass of apples and passion fruit, mix and beat with water to obtain mixed slurry 2, add plant lactobacillus liquid to mixed slurry 2 at an inoculation amount of 1.2% (volume percentage), ferment at 28°C for 24 hours, filter and collect the filtrate to obtain fermentation extract 2. (4) Mix fermentation extract 1, fermentation extract 2, konjac flour, blueberry concentrate and oligofructose to obtain a liquid dietary fiber composition.

[0033] The preparation of a liquid dietary fiber gel is as follows: 5 parts sodium alginate and 2 parts carrageenan are stirred and dispersed in cold water, heated to 70°C and stirred continuously until completely dissolved to obtain a uniform colloidal system, and then 1 part of liquid dietary fiber composition is added and mixed evenly to obtain a liquid dietary fiber gel.

[0034] Example 2 A liquid dietary fiber composition is prepared from the following raw materials in parts by weight: 4 parts bitter melon, 7 parts konjac flour, 2 parts white kidney bean, 15 parts barley, 3 parts apple, 3 parts passion fruit, 5 parts blueberry concentrate and 4 parts fructooligosaccharides.

[0035] The liquid dietary fiber composition is prepared as follows: (1) After activating *Brevibacterium caseosae* (CICC23944), *Pediococcus* (CICC6282), and *Lactobacillus plantarum* (CICC22711), they were cultured at 32°C until the bacterial concentration reached 0.5 × 10⁻⁶. 8 Bacterial solutions of each strain were obtained by dispensing bacterial solutions at cfu / mL.

[0036] (2) Weigh the above-mentioned bitter melon and white kidney bean, add water at 8 times the total mass of bitter melon and white kidney bean, mix and pulverize to obtain mixed slurry 1; crush barley and pass it through an 8-mesh sieve to obtain barley coarse powder; mix mixed slurry 1 with barley coarse powder, add Lactobacillus casei culture and Pediococcus spp. culture (volume ratio of Lactobacillus casei culture and Pediococcus spp. culture 1:0.5) to the material mixture at an inoculation amount of 1.0% (volume percentage), ferment at 25℃ for 48h, filter and collect the filtrate to obtain fermentation extract 1; (3) Weigh the above-mentioned apples and passion fruit, add water at 8 times the total mass of apples and passion fruit, mix and beat with water to obtain mixed slurry 2, add plant lactobacillus liquid to mixed slurry 2 at an inoculation amount of 1.0% (volume percentage), ferment at 25°C for 48 hours, filter and collect the filtrate to obtain fermentation extract 2. (4) Mix fermentation extract 1, fermentation extract 2, konjac flour, blueberry concentrate and oligofructose to obtain a liquid dietary fiber composition.

[0037] The preparation of a liquid dietary fiber gel is the same as in Example 1.

[0038] Example 3 A liquid dietary fiber composition is prepared from the following raw materials in parts by weight: 10 parts bitter melon, 15 parts konjac flour, 6 parts white kidney bean, 25 parts barley, 9 parts apple, 9 parts passion fruit, 11 parts blueberry concentrate and 6 parts fructooligosaccharides.

[0039] The liquid dietary fiber composition is prepared as follows: (1) After activating *Brevibacterium caseosae* (CICC23944), *Pediococcus* (CICC6282), and *Lactobacillus plantarum* (CICC22711), they were cultured at 37°C until the bacterial concentration reached 1.5 × 10⁻⁶. 8 Bacterial solutions of each strain were obtained by dispensing bacterial solutions at cfu / mL.

[0040] (2) Weigh the above-mentioned bitter melon and white kidney bean, add water at 20 times the total mass of bitter melon and white kidney bean, mix and pulverize to obtain mixed slurry 1; crush barley and pass it through a 12-mesh sieve to obtain barley coarse powder; mix mixed slurry 1 with barley coarse powder, add Lactobacillus casei culture and Pediococcus spp. culture (volume ratio of Lactobacillus casei culture and Pediococcus spp. culture to the material mixture at an inoculation amount of 1.5% (volume percentage), ferment at 32℃ for 12 hours, filter and collect the filtrate to obtain fermentation extract 1; (3) Weigh the above-mentioned apples and passion fruit, add water at 20 times the total weight of apples and passion fruit, mix and beat with water to obtain mixed slurry 2, add plant lactobacillus liquid to mixed slurry 2 at an inoculation amount of 1.5% (volume percentage), ferment at 32°C for 12 hours, filter and collect the filtrate to obtain fermentation extract 2. (4) Mix fermentation extract 1, fermentation extract 2, konjac flour, blueberry concentrate and oligofructose to obtain a liquid dietary fiber composition.

[0041] The preparation of a liquid dietary fiber gel is the same as in Example 1.

[0042] Comparative Example 1 The raw material composition is the same as in Example 1.

[0043] The preparation method is as follows: (1) Same as Example 1; (2) Weigh the above-mentioned bitter melon and white kidney beans, add water at 14 times the total mass of bitter melon and white kidney beans, mix and pulverize to obtain mixed slurry 1; crush barley and pass it through an 80-mesh sieve to obtain barley powder; mix mixed slurry 1 with barley powder to obtain mixture 1. (3) Same as Example 1; (4) Mix mixture 1, fermented extract 2, blueberry concentrate and oligofructose to obtain liquid dietary fiber composition.

[0044] Comparative Example 2 The difference from Example 1 is that barley is replaced with tapioca starch, bitter melon is replaced with celery, and apple is replaced with banana.

[0045] Comparative Example 3 The raw material composition is the same as in Example 1.

[0046] The preparation method is as follows: (1) Same as Example 1; (2) Same as Example 1; (3) Weigh the above-mentioned portions of apples and passion fruit, add water at 14 times the total mass of apples and passion fruit, mix with water and beat into a pulp to obtain mixed pulp 2; (4) Mix fermentation extract 1, mixed slurry 2, blueberry concentrate and oligofructose to obtain liquid dietary fiber composition.

[0047] Comparative Example 4 The difference from Example 1 is that Lactobacillus casei CICC23944 was used instead of Lactobacillus rhamnosus HN001 (purchased from Xinyang Mufan Biotechnology Co., Ltd., MF-010611, 450 billion CFU / g).

[0048] Comparative Example 5 The difference from Example 1 is that white kidney beans and apples are not added.

[0049] Example 1: GI Evaluation of Liquid Dietary Fiber Composition 1. Experimental materials: medical anhydrous glucose, liquid dietary fiber composition prepared in Example 1; The available carbohydrate content in the liquid dietary fiber composition was detected using conventional methods. In the experiment, the amount of glucose used was set to 10g, and the amount of liquid dietary fiber with the same amount of carbohydrates as glucose was calculated.

[0050] Preparation of experimental materials: Mix the above-mentioned amount of medical anhydrous glucose or liquid dietary fiber composition with 250ml of warm purified water to obtain a glucose aqueous solution or a liquid dietary fiber composition solution.

[0051] 2. Volunteer Selection: 12 people; half male and half female; aged 18-60; inclusion criteria: body mass index within the normal range (18.5-24.0 kg / m²). 2(Candidates must be able to tolerate a fasting state of at least 10 hours.) Exclusion criteria: pregnant women, breastfeeding women, women with a history of diabetes, impaired glucose tolerance, other metabolic diseases, digestive system diseases, systemic diseases, and mental illnesses; history of allergy or intolerance to the test food, taking nutrient supplements that affect glucose tolerance within the past 3 months, and taking oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, and antipsychotics.

[0052] 3. Test Arrangement: This test will consist of three measurements (two glucose measurements and one dietary fiber composition measurement), and the steps are as follows: (1) In accordance with the standard requirements, the interval between each measurement should exceed 72 hours, and the measurement of dietary fiber composition should be arranged between two glucose measurements.

[0053] (2) The procedure for each food tasting test is as follows: ① For the three days prior to the test, the subjects maintained a regular schedule and normal diet; on the day before the test, they avoided high-fiber and high-sugar foods for dinner and began fasting before 22:00; on the morning of the test, they avoided strenuous exercise and began the food test after sitting quietly for 10 minutes. ② Collect fasting blood samples twice, 5 minutes apart; then ingest the sample food. ③ Collect blood samples at 15 min, 30 min, 45 min, 60 min, 90 min and 120 min after the start of eating. Ensure consistency and accuracy of blood collection time points.

[0054] ⑤ The blood glucose concentration of blood samples at each time point was determined by the hexokinase method. The average value of two independent measurements of each blood sample was obtained under repeatability conditions, in mmol / L.

[0055] ⑥ Analyze data and calculate GI values: Plot a glucose response curve with time on the x-axis and postprandial blood glucose concentration on the y-axis. Calculate the area under the curve (IAUC) above the fasting blood glucose level. Calculate the GI and GL values ​​based on the formulas in WS / T 652-2019, "Methods for Determination of Glycemic Index of Foods".

[0056] 4. The test results are shown in Table 1. The GI value of this liquid dietary fiber composition is 53.21, and the calculated GL value is 5.73. According to the GI and GL value classification standards, the liquid dietary fiber composition has a GI ≤ 55 and GL < 10. It belongs to the category of low GI and low GL foods.

[0057] Table 1 GI Detection Results Experiment Example 2 After one week of adaptive culture, SPF-grade C57BL / 6 mice were randomly divided into 10 groups (n=6), including a normal control group, a model control group, Example 1-3 groups, and Comparative Example 1-5 groups. Except for the normal control group, all other groups were administered a broad-spectrum antibiotic (a mixture of ampicillin 100 mg / kg, streptomycin 50 mg / kg, and gentamicin 50 mg / kg) by gavage for 7 consecutive days to establish a gut microbiota dysbiosis model. The normal control group mice were administered an equal volume of physiological saline by gavage at the same time each day for 7 consecutive days. After modeling, the normal control group and the model control group were administered an equal volume of physiological saline by gavage, while the Example 1 and Comparative Example groups were administered a liquid dietary fiber composition prepared according to the corresponding formula at a dose of 200 mg / kg body weight by gavage once daily for 14 consecutive days.

[0058] Intestinal flora count detection: 0.1g of feces from each group of mice after intervention was collected and processed within 1 hour. The samples were serially diluted with sterile PBS solution, selecting three appropriate dilutions to ensure that the colony count on each plate was between 30-300 for easy counting. 0.1mL of bacterial culture from each dilution was added to the center of the corresponding selective medium plate and spread evenly using a sterile spreader (three replicates per dilution) and incubated. After incubation, plates with colony counts between 30-300 were selected, and the characteristic colonies of the target flora were counted to calculate the total number of flora. The culture media used for Lactobacillus, Bifidobacterium, Escherichia coli, and Enterococcus were MRS medium, TPY medium, MacConkey medium, and sodium azide bile esculin medium.

[0059] The results are shown in Table 2. The results indicate that compared with the normal control group, the number of beneficial bacteria (Bifidobacteria, Lactobacillus) was significantly reduced, while the number of harmful bacteria (Escherichia coli, Enterococcus) was significantly increased (P<0.01), reflecting a state of intestinal flora imbalance. In Examples 1-3, the number of beneficial bacteria significantly increased compared to the model control group, while the number of harmful bacteria significantly decreased, indicating that the liquid dietary fiber composition prepared in this invention has a significant effect on regulating intestinal flora imbalance. Although the number of beneficial bacteria in Comparative Examples 1-5 was slightly higher than that in the model control group, it was far lower than that in the Example groups and the normal control group. The decrease in the number of harmful bacteria was limited, and the overall improvement in the flora imbalance was weak, indicating a poor intervention effect.

[0060] Table 2. Results of intestinal flora count in mice of each group (unit: lg CFU / g feces)

[0061] Intestinal barrier function assay: Blood was collected from the orbital sinus of mice in each intervention group. After standing for 30 min, the serum was centrifuged at 3000 rpm for 10 min at 4°C and then separated and stored at -80°C for later use. The levels of intestinal fatty acid binding protein (I-FABP), diamine oxidase (DAO), and endotoxin (LPS) were detected according to the ELISA kit instructions.

[0062] The results are shown in Table 3. The results indicate that I-FABP, DAO, and LPS levels in the colon tissue of the model control group mice were significantly higher than those in the normal control group. All example groups and comparative groups reduced the levels of I-FABP, DAO, and LPS, with examples 1-9 showing the best results and significantly higher improvement in the intestines than comparative groups 1-5.

[0063] Table 3 Results of intestinal barrier function testing in mice of each group

[0064] Inflammatory factor levels were detected using ELISA to measure the levels of IL-10 and TNF-α in mouse colon tissue. The results are shown in Table 4. The results indicated that the IL-10 level in the colon tissue of the model control group was significantly lower than that in the normal control group, while the TNF-α level was significantly higher. All example groups and comparative groups increased IL-10 levels and decreased TNF-α levels, but the regulatory effect of example groups 1-3 on inflammatory factors was significantly higher than that of comparative groups 1-5.

[0065] Table 4. Results of inflammatory factor levels in mice in each group (unit: pg / mg)

[0066] Experimental Example 3 1. In vitro α-amylase inhibitory activity assay Sample preparation: The liquid dietary fiber compositions prepared in Examples 1-3 and Comparative Examples 1-5 were diluted to 10 mg / mL (calculated as dietary fiber); the positive control group was acarbose solution (1 mg / mL), and the blank control group was distilled water; Reaction system: 50 μL sample solution + 50 μL α-amylase solution (1 U / mL), incubate at 37℃ for 10 min; Substrate addition: Add 100 μL starch solution (1%, w / v) and react at 37 °C for 30 min; Termination and detection: Add 100 μL of DNS reagent, boil in water for 5 min, cool and measure absorbance at 540 nm, calculate maltose production and inhibition rate.

[0067] 2. In vitro lipase inhibitory activity assay Sample preparation: The liquid dietary fiber compositions prepared in Examples 1-3 and Comparative Examples 1-5 were diluted to 10 mg / mL (based on dietary fiber); the positive control group was orlistat solution (0.1 mg / mL); the blank control group was distilled water. Reaction system: 50 μL sample solution + 50 μL lipase solution (0.5 U / mL), incubated at 37℃ for 10 min; Substrate addition: Add 100 μL of triglyceride emulsion (2%, w / v) and react at 37°C for 60 min; Termination and detection: Add 50 μL of phenolphthalein indicator, titrate with 0.05 mol / L NaOH until pink, record the amount of alkali consumed, and calculate the amount of fatty acid production and inhibition rate.

[0068] Table 5 Results of α-amylase and lipase inhibitory activity assays

[0069] The results in Table 5 show that the α-amylase inhibition rate and lipase inhibition rate of Examples 1-3 are significantly higher than those of all comparative groups, indicating that the liquid dietary fiber composition prepared in this invention can effectively reduce the absorption of glucose and lipids from the source by inhibiting glucose and lipase activity, thus providing a mechanism to lower blood sugar and blood lipids in the body.

[0070] Experiment Example 4 1. Establishment and grouping of a rat model of glucose and lipid metabolism disorder Feed the animals a high-sugar, high-fat diet for four consecutive weeks, and measure fasting blood glucose (FBG), total cholesterol (TC), and triglycerides (TG) weekly. The model was considered successfully constructed when FBG ≥ 7.0 mmol / L, TC ≥ 5.2 mmol / L, and TG ≥ 1.7 mmol / L.

[0071] After successful model construction, the model rats were randomly divided into 9 groups (6 rats in each group), corresponding to: Model blank control group: administered physiological saline by gavage (10 mL / kg body weight); Examples 1-3: Gavage administration of corresponding liquid dietary fiber composition (2g / kg body weight, calculated as dietary fiber); Comparative Examples 1-5: Orally administered liquid dietary fiber composition (2g / kg body weight, calculated as dietary fiber); Normal mice were set up as the normal control group and fed according to the standard method.

[0072] Dosage frequency: once daily for 8 consecutive weeks. During this period, the model rat group (including the model blank control group, Example 1-3 groups, and Comparative Example 1-5 groups) continued to be fed a high-sugar and high-fat diet, while the normal control group continued to be fed a basal diet.

[0073] 2. Indicator Testing (1) Blood glucose-lowering related indicators Fasting blood glucose (FBG): After 8 weeks of administration, rats were fasted for 12 hours, and blood was collected from the tail tip. FBG was measured by a blood glucose meter. Oral glucose tolerance test (OGTT): After 8 weeks of drug administration, rats were fasted for 12 hours and then administered glucose solution (2 g / kg body weight) by gavage. Blood glucose was measured at 0 (before drug administration), 30, 60, 120 and 180 min, and the area under the blood glucose curve (AUC) was calculated. Intestinal glucose absorption: After 8 weeks of drug administration, 24-hour fecal samples were collected from rats (collected in metabolic cages). The content of unabsorbed glucose in the feces was detected by HPLC. The glucose absorption rate was calculated as [(ingested glucose - fecal glucose) / ingested glucose] × 100%.

[0074] (2) Lipid-lowering related indicators Serum lipid profile: After 8 weeks of drug administration, rats were fasted for 12 hours, and blood was collected from the abdominal aorta (5 mL of blood was collected each time, and the serum was separated). TC, TG, and HDL-C were measured by a fully automated biochemical analyzer. Intestinal fat absorption: 24-hour fecal samples from rats were collected, and the content of unabsorbed fat in the feces was detected by acid hydrolysis. The fat absorption rate was calculated as [(ingested fat - fecal fat) / ingested fat] × 100%.

[0075] Table 6 Results of blood glucose-lowering related indicators

[0076] Table 7 Results of lipid-lowering related indicators

[0077] Table 6 shows that after 8 weeks of administration, FBG in Examples 1-3 was lower than that in the model control group and was significantly better than that in Comparative Examples 1-5; AUC in Examples 1-3 was lower than that in the model group, indicating that the composition can improve the glucose tolerance of rats; glucose absorption rate in Examples 1-3 was significantly lower than that in the model group, indicating that the in vitro glucose blocking mechanism is effective in vivo and reduces the absorption of glucose in the intestine.

[0078] The results in Table 7 show that the serum TC and TG levels in Examples 1-3 were lower than those in the model group, and the HDL-C levels were higher in Examples 1-3. The increase in HDL-C can promote cholesterol excretion and protect blood vessels. The fat absorption rate in Examples 1-3 was lower than that in the model group, indicating that the in vitro fat-blocking mechanism is effective in vivo and reduces the absorption of fat in the intestine.

[0079] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A low-GI liquid dietary fiber composition, characterized in that, The ingredients include the following parts by weight: 4-10 parts bitter melon, 7-15 parts konjac flour, 2-6 parts white kidney beans, 15-25 parts barley, 3-9 parts apple, 3-9 parts passion fruit, 5-11 parts blueberry concentrate, and 4-10 parts fructooligosaccharides.

2. The method for preparing the low-GI liquid dietary fiber composition according to claim 1, characterized in that, Includes the following steps: Bitter melon, white kidney beans and water are mixed and blended to obtain mixed slurry 1. Barley is crushed to obtain barley coarse powder. Mix mixed slurry 1 and barley coarse powder, add Lactobacillus casei and Pediococcus spp. for fermentation, filter and collect the filtrate to obtain fermentation extract 1. Apples, passion fruit and water were mixed and blended to obtain mixed slurry 2. Plant lactobacillus was added for fermentation, and the filtrate was collected by filtration to obtain fermentation extract 2. Fermented extract 1, fermented extract 2, konjac flour, blueberry concentrate and fructooligosaccharides were mixed to obtain a liquid dietary fiber composition. The preservation number of the *Brevibacterium casei* is CICC 23944, the preservation number of the *Pediococcus* spp. is CICC 6282, and the preservation number of *Lactobacillus plantarum* is CICC 22711.

3. The preparation method according to claim 2, characterized in that, In the preparation of mixed slurry 1, the mass of water added is 8-20 times the total mass of bitter gourd and white kidney bean; the barley is crushed to pass through an 8-12 mesh sieve.

4. The preparation method according to claim 2, characterized in that, The volume ratio of *Brevibacterium casei* and *Pediococcus* in the bacterial culture was 1:0.5-1.5; the concentration of both *Brevibacterium casei* and *Pediococcus* in the bacterial culture was 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL.

5. The preparation method according to claim 2, characterized in that, In the preparation of mixed slurry 2, the mass of water added is 8-20 parts of the total mass of apples and passion fruit.

6. The preparation method according to claim 2, characterized in that, The bacterial concentration of the *Lactobacillus plantarum* was 0.5 × 10⁻⁶. 8 -1.5×10 8 cfu / mL.

7. The preparation method according to claim 2, characterized in that, The fermentation temperature is 25-32℃ and the time is 12-48h.

8. A low-GI liquid dietary fiber oral gel, characterized in that, It includes the dietary fiber composition of claim 1, sodium alginate, and carrageenan.

9. The method for preparing the low-GI liquid dietary fiber gel as described in claim 8, characterized in that, The process includes the following steps: Sodium alginate and carrageenan are mixed and dispersed with water, heated to dissolve completely, and then a liquid dietary fiber composition is added and mixed evenly to obtain a liquid dietary fiber gel.

10. The use of the low-GI liquid dietary fiber composition of claim 1, or the low-GI liquid dietary fiber composition obtained by the preparation method of any one of claims 2-7, or the low-GI liquid dietary fiber oral gel of claim 8, in the preparation of drugs for treating and / or preventing intestinal diseases and blocking the absorption of glucose and lipids.

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