Use of MN-Gup in preparing dairy products for alleviating obesity or weight gain

Abstract

The present invention discloses the use of Bifidobacterium lactis MN-Gup in the preparation of dairy products for preventing or alleviating obesity or weight gain; the MN-Gup has been deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, and its deposit number is CGMCC No. 15578. The present invention has the following mechanism of action: targeted improvement and regulation of obesity-characteristic intestinal flora, increasing the abundance of beneficial bacteria related to obesity, reducing the abundance of harmful bacteria related to obesity, improving and restoring the health of intestinal flora; inhibiting inflammatory factors IL-1β, TNF-α, IL-6 and INF-γ, improving obesity-related inflammatory response; reducing triglycerides, cholesterol and / or low-density lipoprotein, increasing high-density lipoprotein, achieving the goal of reducing blood lipids and inhibiting fat accumulation; inhibiting adipose tissue degeneration; and comprehensively preventing, alleviating or improving obesity or weight gain through the above mechanism.

Description

[0001] This application is a divisional application with application number 202010899880.6, application date 2020-08-31, and invention name “Bifidobacterium lactis MN-Gup fermented milk and preparation method for improving obesity”. Technical Field

[0002] The invention relates to the field of probiotic dairy products, and in particular to use of MN-Gup in preparing dairy products for alleviating obesity or weight gain. Background Art

[0003] Obesity is a global problem that threatens public health. It not only leads to many diseases including type 2 diabetes, coronary heart disease, hypertension and osteoarthritis, but also imposes a serious economic burden on society. As an "invisible organ" carrying the "second gene" of the human body, the intestinal flora participates in the metabolism of nutrition and energy in the human body, and mediates the occurrence and development of obesity through the intestinal flora-intestine-target organ axis. Compared with normal people, the diversity of intestinal flora and the ratio of Bacteroidetes to Firmicutes in obese patients are reduced. In addition, the products and metabolites of the intestinal flora can also act on distal organs to affect obesity-related pathophysiological processes: lipopolysaccharide (LPS) and short-chain fatty acids (SCFA) act on adipose tissue, LPS, bile acid, SCFA, ethanol and choline act on the liver, and the active substances produced by the flora act on the brain through the intestinal-brain axis. Intestinal flora dysbiosis can lead to changes in lipid metabolism, intestinal permeability, oxidative stress and chronic inflammation, mediating the occurrence of obesity, and obesity may in turn affect the composition of the intestinal flora. Therefore, intestinal flora plays an important role in the occurrence and development of obesity.

[0004] At present, there are many kinds of weight loss products on the market, which are mainly divided into three categories: one is appetite suppressants, one is dosage forms that accelerate metabolism and reduce absorption, and the other is preparations that help consume fat and calories. Most of the above-mentioned weight loss products will produce adverse side effects, including the commonly used orlistat drug, which is an inhibitor of lipid absorption and can effectively prevent the body from absorbing lipids, thereby leading to insufficient intake of fat-soluble vitamins and endocrine disorders. Therefore, it is crucial to develop new healthy obesity-alleviating preparations.

[0005] The beneficial function of probiotics in the human intestine is being accepted by more and more people. Due to obesity caused by excessive food energy intake and energy balance problems caused by metabolism, the types and number of intestinal microorganisms in the host change, making probiotics a potential target. Probiotics can improve lipid metabolism disorders, inflammation, oxidative stress and intestinal microecological disorders caused by a high-fat diet, and treat and improve obesity by improving the abundance of intestinal flora. For example, probiotics can regulate intestinal symbiotic bacteria Akkmensia.mucin and ChristensenellaceaeHowever, existing probiotic products have many shortcomings, such as a relatively single mechanism of action, inability to specifically regulate obesity-related intestinal flora and restore healthy intestinal flora, which affects the efficacy of the products. Summary of the invention

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defects of existing probiotic products such as relatively single mechanism of action and inability to specifically regulate obesity-related intestinal flora and restore healthy intestinal flora, thereby affecting the efficacy of the product, thereby providing the use of MN-Gup in the preparation of dairy products for alleviating obesity or weight gain.

[0007] To this end, the present invention provides the following technical solutions:

[0008] Bifidobacterium lactis Bifidobacterium lactis Use of MN-Gup in preparing dairy products for alleviating obesity or weight gain; the MN-Gup has been deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration, and its deposit number is CGMCC No.15578.

[0009] The dairy product contains Bifidobacterium lactis MN-Gup or its microecological preparation;

[0010] And / or, the dairy product is used to alleviate obesity or weight gain through at least one of the following (1)-(6);

[0011] (1) Reduce the levels of TG, TC, and LDL in blood lipids and increase the level of HDL;

[0012] (2) reducing the level of at least one of IL-1β, TNF-α, IL-6, or INF-γ in serum;

[0013] (3) The Chao index of species richness, the Shannon index of species richness, and the Sobs index of species diversity increased, and the Simpson index of species diversity decreased;

[0014] (4) reduce the abundance of Firmicutes and increase the abundance of Bacteroidetes; or reduce the ratio of Firmicutes to Bacteroidetes;

[0015] (5) inhibiting the abundance levels of harmful bacterial genera norank_f_Desulfovibrionaceae, Lachnospiraceae_NK4A136_group, Helicobacter, Ruminiclostridium, Ruminiclostridium_9, Odoribacte, Oscillibacter, and Mucispirillum;

[0016] (6) Increase the abundance levels of beneficial bacterial genera such as Norank_f_Muribaculaceae, Blautia, Lactobacillus, Bifidobacterium, Faecalibaculum, Alloprevitella, Prevotellaceae_UCG_001, and Akkermansia.

[0017] Furthermore, Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation is a fermentation strain.

[0018] Furthermore, the viable count of Bifidobacterium lactis MN-Gup in the prepared dairy product is ≥ 0.5×10 8 cfu / g.

[0019] Furthermore, the microecological preparation is a culture of Bifidobacterium lactis MN-Gup, or a concentrate of the culture, or a liquid such as a bacterial suspension, or a dilution of the culture.

[0020] In a third aspect, the present invention provides a method for preparing a dairy product for improving obesity and regulating characteristic intestinal flora, comprising adding Bifidobacterium lactis MN-Gup or a microecological preparation thereof.

[0021] Furthermore, raw milk is used as the fermentation raw material, and Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation is used as the fermentation strain.

[0022] Furthermore, the fermentation raw materials also include prebiotics and / or auxiliary materials.

[0023] Furthermore, the prebiotics include but are not limited to at least one of inulin, stachyose, pumpkin powder, green tea powder and resistant dextrin; the auxiliary materials include but are not limited to white sugar.

[0024] Furthermore, the fermentation conditions are 37-43° C. for 4-7 hours.

[0025] Further, the following steps are included:

[0026] The prebiotics and / or auxiliary materials are mixed evenly, and preheating, raw milk volume adjustment, homogenization, sterilization and cooling are performed in sequence to obtain a liquid feed;

[0027] Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation is added to the feed liquid, followed by fermentation, demulsification and cooling.

[0028] The technical solution of the present invention has the following advantages:

[0029] 1. The present invention provides Bifidobacterium lactis ( Bifidobacterium lactis) Use of MN-Gup in the preparation of dairy products for improving obesity and regulating obesity-characteristic intestinal flora. Bifidobacterium lactis MN-Gup has the following mechanism of action: targeted improvement and regulation of obesity-characteristic intestinal flora, increasing the abundance of beneficial bacteria associated with obesity, reducing the abundance of harmful bacteria associated with obesity, improving and restoring the health of intestinal flora; inhibiting inflammatory factors IL-1β, TNF-α, IL-6 and INF-γ, and improving obesity-related inflammatory responses; reducing triglycerides, cholesterol and / or low-density lipoprotein, and increasing high-density lipoprotein, thereby reducing blood lipids and inhibiting fat accumulation; inhibiting adipose tissue degeneration; comprehensively alleviating or improving obesity or weight gain through the above mechanisms, and ultimately making dairy products containing Bifidobacterium lactis MN-Gup can comprehensively alleviate or improve obesity or weight gain.

[0030] 2. The dairy product with improved obesity and characteristic intestinal flora provided by the present invention contains Bifidobacterium lactis MN-Gup; wherein the Bifidobacterium lactis MN-Gup has the following mechanism of action: targeted improvement and regulation of obesity-characteristic intestinal flora, increasing the abundance of beneficial bacteria related to obesity, reducing the abundance of harmful bacteria related to obesity, improving and restoring the health of intestinal flora; inhibiting inflammatory factors IL-1β, TNF-α, IL-6 and INF-γ, and improving obesity-related inflammatory response; reducing triglycerides, cholesterol and / or low-density lipoprotein, and increasing high-density lipoprotein, so as to reduce blood lipids and inhibit fat accumulation; inhibiting adipose tissue degeneration; comprehensively alleviating or improving obesity or weight gain through the above-mentioned mechanism, and ultimately making the dairy product containing the Bifidobacterium lactis MN-Gup can comprehensively alleviate or improve obesity or weight gain. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 These are the nuclear magnetic resonance images of mice in each group in Experimental Example 1 of the present invention;

[0033] Figure 2 This is a HE staining section of the liver tissue of each group of mice in Experimental Example 1 of the present invention;

[0034] Figure 3 It is HE staining section picture of epididymal fat of each group of mice in Experimental Example 1 of the present invention. DETAILED DESCRIPTION

[0035] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0036] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0037] The animal Bifidobacterium lactis subsp. Bifidobacterium animalis subsp.lactis )MN-Gup has been deposited in the General Microbiological Center of China Microbiological Culture Collection Administration Committee, and its deposit number is CGMCC No.15578, and the deposit date is April 10, 2018. In the present invention, animal Bifidobacterium lactis subsp. Bifidobacterium animalis subsp.lactis )MN-Gup, abbreviated as Bifidobacterium lactis MN-Gup.

[0038] MRS medium is a lactic acid bacteria culture medium.

[0039] Example 1 Preparation of Bifidobacterium lactis MN-Gup bacterial powder

[0040] (1) Inoculate Bifidobacterium lactis MN-Gup into MRS medium for activation and culture. Incubate at 37°C for 16 h until the logarithmic phase and the number of viable cells reaches 10 9 cfu / mL or more;

[0041] (2) Bifidobacterium lactis MN-Gup was centrifuged at 10,000 rpm, the cells were collected, and lactose was added as a protective agent. The mass ratio of the added freeze-dried protective agent to the collected cells was 0.8:1. The cells were vacuum dried at -50°C to obtain MN-Gup powder. The bacterial count was greater than 4×10 11 cfu / g.

[0042] Example 2 Preparation of Bifidobacterium lactis MN-Gup bacterial powder

[0043] (1) Inoculate Bifidobacterium lactis MN-Gup into MRS medium for activation and culture. Incubate at 37°C for 20 h until the logarithmic phase and the number of viable cells reaches 10 9 cfu / mL or more;

[0044] (2) Bifidobacterium lactis MN-Gup was centrifuged at 12000 rpm, the cells were collected, and lactose was added as a protective agent. The mass ratio of the added freeze-dried protective agent to the collected cells was 0.7:1. The cells were vacuum dried at -55°C to obtain MN-Gup powder. The bacterial count was greater than 5×10 11 cfu / g.

[0045] Example 3 Preparation of Bifidobacterium lactis MN-Gup bacterial powder

[0046] (1) Inoculate Bifidobacterium lactis MN-Gup into MRS medium for activation and culture, incubate at 37°C for 18 h until the logarithmic phase and the number of viable cells reaches 10 9 cfu / mL or more;

[0047] (2) Bifidobacterium lactis MN-Gup was centrifuged at 11000 rpm, the cells were collected, and maltodextrin was added as a protective agent. The mass ratio of the added freeze-dried protective agent to the collected cells was 0.6:1. The cells were vacuum dried at -50°C to obtain MN-Gup powder. The bacterial count was greater than 6×10 11 cfu / g.

[0048] Example 4 Preparation of Bifidobacterium lactis MN-Gup dairy product

[0049] The preparation method of Bifidobacterium lactis MN-Gup dairy product comprises the following steps:

[0050] (1) Weigh 75g of white sugar and add it to raw milk and stir evenly. Preheat at 65℃, make up to 1L with raw milk, homogenize (40-160bar), sterilize at 95℃ for 5min, and cool to 37±1℃;

[0051] (2) Add a basic starter culture (containing thermophilic Streptococcus and Bulgarian Lactobacillus) with a total fermentation activity of 0.08-0.12U and 3g of the bacterial powder in Example 1 to the cooled ingredients, ferment at 37°C for 7h, demulsify at pH 4.5, and cool to 20°C.

[0052] A MN-Gup probiotic yogurt with the function of improving obesity and regulating intestinal flora with obesity characteristics was prepared as described above. The yogurt sample (100 g / box) contained 10 billion Bifidobacterium lactis MN-Gup in each bottle.

[0053] Example 5 Preparation of Bifidobacterium lactis MN-Gup dairy product

[0054] The preparation method of Bifidobacterium lactis MN-Gup dairy product comprises the following steps:

[0055] (1) Weigh 15 g of inulin and add it to raw milk and stir evenly. Preheat at 62°C, adjust the volume to 1 L with raw milk, homogenize (40-160 bar), sterilize at 92°C for 8 min, and cool to 43°C.

[0056] (2) Add a basic starter culture (containing thermophilic Streptococcus and Bulgarian Lactobacillus) with a total fermentation activity of 0.08-0.12 U and 10 g of the bacterial powder in Example 2 to the cooled ingredients, ferment at 43°C for 4 h, demulsify at pH 4.6, and cool to 20°C.

[0057] A MN-Gup probiotic yogurt with the characteristics of improving obesity and regulating intestinal flora with obesity characteristics was prepared as described above. The yogurt sample (100g / box) contained 50 billion Bifidobacterium lactis MN-Gup in each bottle.

[0058] Example 6 Preparation of Bifidobacterium lactis MN-Gup dairy product

[0059] The preparation method of Bifidobacterium lactis MN-Gup dairy product comprises the following steps:

[0060] (1) Weigh 7.0 g inulin and 4.0 g white sugar and stir evenly, preheat at 68°C, make up to 1 L with raw milk, homogenize (40-160 bar), sterilize at 98°C for 3 min, and cool to 40°C;

[0061] (2) Add a basic starter culture (containing thermophilic Streptococcus and Bulgarian Lactobacillus) with a total fermentation activity of 0.08-0.12 U and 6 g of the bacterial powder in Example 3 to the cooled ingredients, ferment at 40°C for 6 h, demulsify at pH 4.5, and cool to 20°C.

[0062] A MN-Gup probiotic yogurt with the ability to improve obesity and regulate intestinal flora with obesity characteristics was prepared as described above. The yogurt sample (100 g / box) contained 30 billion Bifidobacterium lactis MN-Gup in each bottle.

[0063] Experimental example

[0064] 1. Experimental Materials

[0065] 1.1 Experimental animals: Male C57BL / 6J mice, provided by Beijing Weitonglihua Laboratory Animal Technology Co., Ltd.;

[0066] 1.2 Test product: MN-Gup-low: yogurt A with Bifidobacterium lactis MN-Gup prepared in Example 4, with a viable count of 1×10 8 cfu / g;

[0067] MN-Gup-high: yogurt B with Bifidobacterium lactis MN-Gup prepared in Example 5, with a viable count of 5×10 8 cfu / g;

[0068] 2. Grouping and experimental methods: After 1 week of adaptive feeding, the purchased male C57BL / 6J mice were randomly divided into 4 groups, with 10 mice in each group:

[0069] (1) Control group (NC): The mice were given normal saline (gavage volume: 0.4 ml / 20 g.BW) once a day and were allowed to eat a normal diet (maintenance diet from Beijing Huafukang);

[0070] (2) Model group (HFD): given normal saline, oral gavage volume of 0.4 ml / 20 g.BW, once a day, free access to high-fat diet (US research diets D12451);

[0071] (3) HFD + MN-Gup (MN-Gup-low): MN-Gup yogurt A was administered at a gavage volume of 0.4 ml / 20 g.BW once a day, and the mice were allowed to eat a high-fat diet (US research diets D12451) freely.

[0072] (4) HFD + MN-Gup (MN-Gup-high): MN-Gup yogurt B was administered, with an intragastric volume of 0.4 ml / 20 g.BW, once a day, and the mice were allowed to eat a high-fat diet (US research diets D12451) freely.

[0073] Feeding time was 8-13 weeks. The amount of food given, scattered food and leftover food were recorded every week, the total calorie intake (food intake × calorie per kg of feed) and food utilization rate were calculated, and the body weight was measured once.

[0074] After the experiment, the mice were weighed, fasted overnight for 12 h, anesthetized with ether, and the eyeballs were removed to collect about 1 mL of blood into a sterile 1.5 mL centrifuge tube. The whole blood was allowed to stand at room temperature for 2 h, then centrifuged at 4000×g for 15 min at 4°C, and the upper serum was carefully aspirated with a 200 µL pipette tip and frozen at -80°C. The perinephric fat, perinephric fat, and liver tissue were then dissected and weighed to calculate the fat / body ratio; and the animal fat, water, and lean meat content were measured by nuclear magnetic resonance before anesthesia and dissection, and imaging was provided.

[0075] Detection method of serum total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL): The levels of serum total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were determined by fully automatic biochemical analyzer.

[0076] Detection of inflammatory factors: The levels of TNF-α, IL-1β, IL-6, IL-8 and IL-10 in serum were detected according to the instructions of the ELISA kit (eBioscience, USA, TNF-α, IL-1β, IL-6, IL-8 and IL-10 reagents).

[0077] Intestinal flora detection: fresh mouse feces were collected and stored in sterile EP tubes at -80°C. The fecal genome was extracted and the whole genome metagenomic sequencing was performed using high-throughput sequencing technology to analyze the dominant species in the sample to obtain the composition of the microbial community in the sample, their relative abundance and the differences in their functional genes (the above test was commissioned by Shanghai Meiji Biotechnology Co., Ltd.).

[0078] Histomorphological observation: The periteris fat (epididymal fat) and liver tissues were stained with HE and then subjected to histopathological evaluation.

[0079] 3. Experimental results

[0080] (1) Changes in mouse weight

[0081] The weight gain change of mice = the weight of mice after the experiment - the weight of mice before the experiment. The weight gain change of mice in each group was calculated as above and the results are shown in Table 1. Compared with the control group, the weight of mice in the model group increased significantly. Compared with the model group, the weight of mice in the low-dose and high-dose MN-Gup groups decreased significantly. The results showed that Bifidobacterium lactis MN-Gup fermented milk can effectively alleviate obesity in mice.

[0082] Table 1 Weight gain of mice / g

[0083]

[0084] (2) Changes in fat content in mice

[0085] The animal fat content was measured by nuclear magnetic resonance. After feeding a high-fat diet for 8 weeks, the fat content of the model group increased significantly compared with the control group. Compared with the model group, the fat content of the high and low dose groups of the experimental group decreased significantly, and there was a dose effect.

[0086] Table 2 Fat content of mice

[0087]

[0088] (3) Mouse MRI

[0089] After the model group and the MN-Gup low-dose group and high-dose group were fed a high-fat diet for 8 weeks, the mice were imaged by nuclear magnetic resonance imaging. Figure 1 As shown, compared with the model group, the fat content of mice in the MN-Gup low-dose group and high-dose group was significantly reduced.

[0090] (4) Blood lipid index

[0091] After feeding high-fat diet for 8 weeks, the blood lipid indexes of mice in each group were tested. The results are shown in Table 3. The levels of triglyceride (TG), serum total cholesterol (TC), and low-density lipoprotein (LDL) in the model group mice were significantly increased, and the level of high-density lipoprotein (HDL) was significantly decreased. After feeding MN-Gup fermented milk, the levels of TG and TC were significantly decreased, the level of HDL was significantly increased, and the level of LDL was significantly decreased.

[0092] Table 3 Blood lipid indexes of mice

[0093]

[0094] (5) Inflammatory factors

[0095] The test results of TNF-α, IL-1β, IL-6, IL-8 and IL-10 levels in the serum of each group of mice are shown in Table 4. There was no significant difference in the levels of proinflammatory factors IL-1β and TNF-α in serum between the model group and the control group. After feeding MN-Gup fermented milk, the IL-1β content was significantly reduced. The low-dose group had no significant effect on the TNF-α content, and the high-dose group significantly reduced the TNF-α content. The levels of proinflammatory factors IL-6 and INF-γ in the model group were significantly higher than those in the control group. After feeding MN-Gup fermented milk, the levels of IL-6 and INF-γ were significantly reduced compared with the model group.

[0096] Table 4 Changes of inflammatory factors in mice

[0097]

[0098] (6) Inhibit adipose tissue degeneration

[0099] HE-stained sections of liver tissue and epididymal fat were observed under a 400x optical microscope. Figures 2-3 ,Depend on Figure 2 It can be seen that the liver tissue of the model group mice was severely infiltrated with fat, and the fat infiltration of the liver of the mice fed with MN-Gup fermented milk was significantly improved. Figure 3 It can be seen that the diameter of epididymal fat in the model group was significantly increased compared with the control group, and the diameter of adipocytes was significantly reduced after feeding MN-Gup fermented milk.

[0100] (7) Improve intestinal flora

[0101] 1) Changes in the α-diversity index of intestinal flora

[0102] The results of the changes in the α diversity index of the intestinal flora of each group of mice are shown in Table 5 below. The Chao index and Sobs index of species richness in the model group were significantly lower than those in the control group, the Shannon index of species diversity was significantly lower than that in the control group, and the Simpson index was significantly increased compared with the control group, indicating that the species richness and species diversity of the intestinal flora of obese mice were significantly lower than those in the control group. Compared with the model group, the Chao index and Sobs index of the MN-Gup-low group were significantly increased, indicating that the richness of the intestinal flora of the MN-Gup-low group of mice increased, the Shannon index of the MN-Gup-high group was significantly increased, and the Simpson index was significantly decreased, indicating that feeding Bifidobacterium lactis MN-Gup fermented milk can increase the diversity of the intestinal flora of mice.

[0103] Table 5 Changes in the α-diversity index of intestinal flora

[0104]

[0105] 2) Changes in the level of intestinal flora

[0106] The levels of intestinal flora of mice were analyzed, and the results are shown in Table 6 below. Compared with the control group, the abundance of Firmicutes in the model group increased significantly, the abundance of Bacteroidetes decreased significantly, and both Firmicutes and Bacteroidetes increased significantly. Compared with the model group, the abundance of Firmicutes in the MN-Gup experimental group decreased significantly, the abundance of Bacteroidetes increased significantly, and both Firmicutes and Bacteroidetes decreased significantly. Therefore, feeding Bifidobacterium lactis MN-Gup fermented milk can effectively regulate the level of intestinal flora of mice to be healthy.

[0107] Table 6 Changes in the level of intestinal flora

[0108]

[0109] 3) Abundance levels of harmful intestinal bacteria in obesity

[0110] The bacterial genera with relative abundance greater than 1% in the intestinal flora of each group of mice were analyzed. There were 10 harmful genera associated with obesity. The analysis results are shown in Table 7 below. Compared with the control group, the model group had increased levels of 10 species, while both the low-dose and high-dose MN-Gup groups could significantly inhibit the abundance levels of 8 harmful genera.

[0111] Table 7 Changes in the levels of harmful bacteria in the intestinal flora of mice in each group

[0112]

[0113] The harmful bacteria in Table 7 above are recorded in the following documents:

[0114] 1. Tao Wang, Hong Yan, Yingying Lu, et al. Anti-obesity Effect ofLactobacillus Rhamnosus LS-8 and Lactobacillus Crustorum MN047 on High-Fatand High-Fructose Diet Mice Base on Inflammatory Response Alleviation and GutMicrobiota Regulation[J]. Eur J Nutr,.2019,doi: 10.1007 / s00394-019-02117-y.;

[0115] 2. Dayoung Kang1, Zhipeng Li2, and Geun Eog Ji . Anti-Obesity Effects of a Mixture of Fermented Ginseng, Bifidobacterium longum BORI, andLactobacillus paracasei CH88 in High-Fat Diet-Fed Mice[J]. J. Microbiol.Biotechnol. (2018), 28(5), 688–696.;

[0116] 3. N. López Carreras, P. Martorell, E. Chenoll, S. Genovés, etal. Anti-obesity properties of the strain Bifidobacterium animalis subsp. lactis CECT 8145 in Zücker fatty rats[J]. Benef Microbes,2018,9(4):629-641.;

[0117] 4. Bingbing Guo, Bin Liu, Hehong Wei, et al. Extract of theMicroalga Nitzschia laevis Prevents High-Fat-Diet Induced Obesity in Mice byModulating the Composition of Gut Microbiota[J]. Mol Nutr Food Res.2019,63(3):e1800808.

[0118] 4) Abundance levels of beneficial intestinal bacteria in obesity-related characteristics

[0119] Analysis of bacterial genera with relative abundance greater than 1% showed that there were 8 beneficial bacterial genera associated with obesity, as shown in Table 8. Compared with the control group, the content of 6 genera in the model group was significantly reduced, while both the low-dose and high-dose MN-Gup groups could significantly increase the abundance of the 8 beneficial bacterial genera.

[0120] Table 8 Changes in the levels of beneficial bacteria in the intestinal flora of mice in each group

[0121]

[0122] The beneficial bacteria in Table 8 above are recorded in the following documents:

[0123] 1、Tao Wang,Hong Yan,Yingying Lu,et al. Anti-obesity Effect ofLactobacillus Rhamnosus LS-8 and Lactobacillus Crustorum MN047 on High-Fatand High-Fructose Diet Mice Base on Inflammatory Response Alleviation and GutMicrobiota Regulation[J]. Eur J Nutr,.2019,doi: 10.1007 / s00394-019-02117-y;

[0124] 2、Dayoung Kang1, Zhipeng Li2, and Geun Eog Ji . Anti-Obesity Effectsof a Mixture of Fermented Ginseng, Bifidobacterium longum BORI, andLactobacillus paracasei CH88 in High-Fat Diet-Fed Mice[J]. J. Microbiol.Biotechnol. (2018), 28(5), 688–696.;

[0125] 3、N. López Carreras, P. Martorell, E. Chenoll, S. Genovés, etal.Anti-obesity properties of the strain Bifidobacterium animalis subsp. lactis CECT 8145 in Zücker fatty rats[J]. Benef Microbes,2018,9(4):629-641.;

[0126] 4、Bingbing Guo, Bin Liu, Hehong Wei, et al. Extract of theMicroalga Nitzschia laevisPrevents High-Fat-Diet Induced Obesity in Mice byModulating the Composition of Gut Microbiota[J]. Mol Nutr Food Res.2019,63(3):e1800808.

[0127] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. Use of Bifidobacterium lactis MN-Gup in preparing a dairy product for alleviating obesity or weight gain; the MN-Gup has been deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, and its deposit number is CGMCC No.15578.

2. The use according to claim 1, characterized in that The dairy product contains Bifidobacterium lactis MN-Gup or its microecological preparation; And / or, the dairy product is used to alleviate obesity or weight gain through at least one of the following (1)-(6); (1) Reduce the levels of TG, TC, and LDL in blood lipids and increase the level of HDL; (2) reducing the level of at least one of IL-1β, TNF-α, IL-6, or INF-γ in serum; (3) The Chao index of species richness, the Shannon index of species richness, and the Sobs index of species diversity increased, and the Simpson index of species diversity decreased; (4) reduce the abundance of Firmicutes and increase the abundance of Bacteroidetes; or reduce the ratio of Firmicutes to Bacteroidetes; (5) inhibiting the abundance levels of harmful bacterial genera norank_f_Desulfovibrionaceae, Lachnospiraceae_NK4A136_group, Helicobacter, Ruminiclostridium, Ruminiclostridium_9, Odoribacte, Oscillibacter, and Mucispirillum; (6) Increase the abundance levels of beneficial bacterial genera such as Norank_f_Muribaculaceae, Blautia, Lactobacillus, Bifidobacterium, Faecalibaculum, Alloprevitella, Prevotellaceae_UCG_001, and Akkermansia.

3. The use according to claim 2, characterized in that: The Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation in the dairy product is a fermentation strain.

4. The use according to any one of claims 1 to 3, characterized in that: The number of viable bacteria of Bifidobacterium lactis MN-Gup in the dairy product is ≥ 0.5×10 8 cfu / g.

5. The use according to claim 1, characterized in that: The preparation method of the dairy product comprises adding Bifidobacterium lactis MN-Gup or its microecological preparation; the MN-Gup has been preserved in the General Microbiological Center of China Microbiological Culture Collection Administration, and its preservation number is CGMCC No.15578.

6. The use according to claim 5, characterized in that In the preparation method of the dairy product, raw milk is used as the fermentation raw material, and Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation is used as the fermentation strain.

7. The use according to claim 6, characterized in that The fermentation raw materials also include prebiotics and / or auxiliary materials.

8. The use according to claim 7, characterized in that The prebiotics include, but are not limited to, at least one of inulin, stachyose, pumpkin powder, green tea powder and resistant dextrin.

9. The use according to any one of claims 6 to 8, characterized in that: The fermentation conditions are 37-43°C for 4-7 hours.

10. The use according to any one of claims 7-8, characterized in that: The method for preparing the dairy product comprises the following steps: The prebiotics and / or auxiliary materials are mixed evenly, and preheating, raw milk volume adjustment, homogenization, sterilization and cooling are performed in sequence to obtain a liquid feed; Bifidobacterium lactis MN-Gup or its live bacteria microecological preparation is added to the feed liquid, followed by fermentation, demulsification and cooling.

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