A compound fermented cereal formula food for blood sugar control, fat reduction and weight loss and its application

Abstract

The present invention relates to the technical field of food processing, and particularly to a compound fermented cereal formula food and its application that can be used for blood sugar control, fat reduction and weight loss. The compound fermented cereal prepared by the present invention can effectively inhibit the activities of α-amylase and α-glucosidase, control fasting blood glucose and dyslipidemia; it can also promote the growth of the intestinal probiotic Akkermansia muciniphila (AKK bacterium), regulate the F / B value, effectively reduce body weight and abdominal fat, reduce the level of blood uric acid, improve liver function; alleviate the damaging effect of diabetes and high-fat and high-sugar diet patterns on the pancreas; and has the advantages of wide sources of preparation raw materials, low cost, safety and high efficiency. Further, the compounding of the compound fermented cereal and chlorogenic acid in the present invention can significantly improve the inhibitory activities against α-amylase and α-glucosidase, especially the inhibitory activity against α-glucosidase, which can be increased by up to 1.7 times compared with using chlorogenic acid alone.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a compound fermented cereal formula food for blood sugar control, fat reduction and weight loss, and its application. Background Art

[0002] The occurrence of postprandial hyperglycemia is closely related to the activities of α-amylase and α-glucosidase. The stronger the activities of these two enzymes, the more starch and oligosaccharides are hydrolyzed, and thus the absorption of glucose in the small intestinal mucosa is accelerated. Therefore, inhibiting the activities of α-amylase and α-glucosidase is an important way to control postprandial blood sugar elevation. That is to say, the occurrence of postprandial hyperglycemia can be effectively reduced by inhibiting these two enzymes. For type II diabetes (non-insulin-dependent diabetes), these patients do not require insulin treatment, and blood sugar can be effectively controlled only by diet regulation. In case of ineffective diet regulation, drug treatment needs to be increased. Among them, α-glucosidase inhibitors have good curative effects and are considered as the first choice drugs for type II diabetes and adjuvant drugs for insulin treatment of type I diabetes. Its mechanism of action: it can competitively inhibit the decomposition of oligosaccharides, delay the decomposition of disaccharides, oligosaccharides and polysaccharides into glucose, and thus reduce postprandial blood sugar.

[0003] Obesity is associated with an increased risk of many diseases, including diabetes. By reducing weight, the body's glucose and lipid metabolism can be improved, and thus the occurrence of a series of related chronic disease complications can be prevented, which is of great significance for improving people's quality of life and promoting human health. In recent years, studies have shown that Akkermansia muciniphila plays a beneficial role in improving obesity-related glucose and lipid metabolism disorders. Its metabolic activity on host metabolism physiology has been determined to directly interact with several lipid metabolites, including altering endotoxin levels, short-chain fatty acid (SCFA) production, and increasing fatty acid oxidation in the intestine and adipose tissue. These metabolites will affect the balance of glucose and lipid metabolism.

[0004] In summary, by developing foods with the activities of inhibiting α-amylase and α-glucosidase and capable of targeting the regulation of the abundance of Akkermansia muciniphila in the intestine (promoting a moderate increase in its abundance), as meal replacements or dietary supplements for effective blood sugar control, lipid reduction and weight loss, and improving diseases such as hyperglycemia, hyperlipidemia, hyperuricemia and fatty liver, it not only meets the huge enterprise and market demands, but also has important social significance for improving the health level of Chinese residents.

[0005] However, at present, the content of natural products in the raw materials for preparing α-amylase and α-glucosidase inhibitors is low, and the production cost is high. Therefore, if safe and efficient α-amylase and α-glucosidase can be found from natural food raw materials for daily diet or dietary supplements, and further through compounding technology, their above functions are enhanced, it will not only benefit more sub-healthy people, but also reduce the production cost of enterprises. Summary of the Invention

[0006] To solve the above problems, the present invention provides a compound fermented cereal formula food and its application that can be used for blood sugar control, fat reduction, and weight loss. The compound fermented cereal prepared by fermenting black barley and quinoa with Lactobacillus plantarum can effectively inhibit the activities of α-amylase and α-glucosidase, control fasting blood glucose and dyslipidemia; it can also promote the growth of intestinal probiotics (such as Akkermansia muciniphila), regulate the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes (i.e., the F / B value), effectively reduce body weight and abdominal fat, lower the level of blood uric acid, and improve liver function; reduce the damage of diabetes and high-fat and high-sugar diet patterns to the pancreas; and has the advantages of wide sources of preparation raw materials, low cost, and safety and high efficiency.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The present invention provides the application of the compound fermented cereal in one or more of the following aspects, including:

[0009] 1) Inhibiting the activity of α-amylase; 2) Inhibiting the activity of α-glucosidase; 3) Preparing a product for reducing hyperlipidemia; 4) Preparing a product for reducing pancreatic damage; 5) Preparing a product for promoting the increase in the abundance of intestinal Akkermansia muciniphila; 6) Preparing a product for reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 8) Preparing a product for reducing the level of uric acid;

[0010] The preparation raw materials of the compound fermented cereal include: Lactobacillus plantarum, black barley, and quinoa.

[0011] Preferably, the Lactobacillus plantarum includes Lactobacillus plantarum JCM15041.

[0012] Preferably, the mass ratio of black barley to quinoa is 1:5 to 5:1.

[0013] The present invention also provides a compound fermented cereal formula food that can be used for blood sugar control, fat reduction, and weight loss, including the following components in parts by mass: 20 - 40 parts of the compound fermented cereal and 1 - 3 parts of chlorogenic acid; the compound fermented cereal is the compound fermented cereal in the application of the above technical solution.

[0014] Preferably, it further includes: a plant protein mixture and a plant protein hydrolysate mixture; the mass ratio of the compound fermented cereal, the plant protein mixture, and the plant protein hydrolysate mixture is (20 - 40):(15 - 20):(1 - 5);

[0015] The plant protein mixture includes pea protein and rice protein; the mass ratio of the pea protein to the rice protein is 1:1;

[0016] The plant protein hydrolysate peptide mixture includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder; the mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder to the corn oligopeptide powder is 1:1:1:1:1.

[0017] Preferably, the compound fermented cereal formula food further includes: highland barley flour, sunflower oil microcapsule powder, compound gum, flaxseed, chia seed, black sesame, xylitol, inulin and essence; the compound gum includes guar gum and psyllium husk powder;

[0018] The mass ratio of the compound fermented cereal, highland barley flour, sunflower oil microcapsule powder, compound gum, flaxseed, chia seed, black sesame, xylitol, inulin and essence is (20 - 40):(10 - 30):(15 - 20):(1 - 2):(2 - 4):(2 - 4):(2 - 4):(1 - 3):(1 - 3):(0.2 - 0.8).

[0019] Preferably, the highland barley flour includes cooked black highland barley flour and / or common highland barley flour; the mass ratio of the guar gum to the psyllium husk powder is 7:8; the essence includes cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is 1:1.

[0020] The present invention also provides a dietary supplement, which includes the following components in parts by mass: 3 - 4 parts of compound fermented cereal, 0.1 - 0.3 part of chlorogenic acid, 0.1 - 0.2 part of plant protein hydrolysate peptide mixture, 0.5 - 1.5 parts of black sesame and 0.1 - 0.3 part of xylitol;

[0021] The compound fermented cereal is the compound fermented cereal in the application described in the above technical solution;

[0022] The plant protein hydrolysate peptide mixture includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder;

[0023] The mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder to the corn oligopeptide powder is 1:1:1:1:1.

[0024] Preferably, the dietary supplement further includes essence; the mass ratio of the compound fermented cereal to the essence is (3 - 4):(0.02 - 0.08); the essence includes cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is 1:1.

[0025] The present invention also provides the use of the compound fermented cereal formula food described in the above technical solution or the dietary supplement described in the above technical solution in one or more of the following aspects, including:

[0026] 1) inhibiting the activity of α-amylase; 2) inhibiting the activity of α-glucosidase; 3) preparing a product for controlling fasting blood glucose; 4) preparing a product for reducing abdominal fat; 5) preparing a product for promoting the increase in the abundance of AKK bacteria in the intestine; 6) preparing a product for reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 7) preparing a product for reducing body weight; 8) preparing a product for reducing uric acid levels; 9) preparing a product for controlling fasting blood glucose and dyslipidemia.

[0027] Beneficial effects:

[0028] The present invention provides the use of compound fermented cereals in one or more of the following aspects, including: 1) inhibiting the activity of α-amylase; 2) inhibiting the activity of α-glucosidase; 3) preparing a product for reducing hyperlipidemia; 4) preparing a product for alleviating pancreatic injury; 5) preparing a product for promoting the increase in the abundance of AKK bacteria in the intestine; 6) preparing a product for reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 8) preparing a product for reducing uric acid levels; the preparation raw materials of the compound fermented cereals include: Lactobacillus plantarum, black barley and quinoa. The compound fermented cereals prepared by fermenting black barley and quinoa with Lactobacillus plantarum can effectively inhibit the activities of α-amylase and α-glucosidase, and control fasting blood glucose and dyslipidemia; it can also promote the growth of intestinal probiotics (such as AKK bacteria), regulate the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes (i.e., the F / B value), effectively reduce body weight and abdominal fat, reduce blood uric acid levels, and improve liver function; alleviate the damage of diabetes and high-fat and high-sugar diet patterns to the pancreas; and has the advantages of wide source of preparation raw materials, low cost, safety and high efficiency.

[0029] Furthermore, the present invention combines the compound fermented cereals and chlorogenic acid, which can significantly improve the inhibitory activities against α-amylase and α-glucosidase, especially the inhibitory activity against α-glucosidase, which can be increased by up to 1.7 times compared with using chlorogenic acid alone.

[0030] Still further, the present invention takes the compound fermented cereals as the main core component, and further improves its nutritional characteristics and edible taste by adding components such as different proportions of whole grain hulless barley, rice protein, pea protein, sunflower oil microcapsule powder, plant protein hydrolysate, and the compound gum of guar gum and psyllium husk powder; the compound fermented cereal formula food prepared is suitable for people who need to control blood sugar, reduce lipid and lose weight, etc. Description of the Drawings

[0031] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings required for the embodiments will be briefly introduced below.

[0032] Figure 1 For the F / B value of high-sugar and high-fat rats intervened with compound fermented grains for 6 weeks ( Figure 1 A in Figure 1 ), the influence result of compound fermented grains intervened for 6 weeks on the abundance of Akk bacteria in high-sugar and high-fat rats ( Figure 1 B in

[0033] Figure 2 ), and the influence result of different compound fermented grain formula foods on the activity of α-glucosidase (

[0034] Figure 3 C in

[0035] Figure 4 For the influence result of compound fermented grains on the pancreas index and spleen index;

[0036] Figure 5 For the influence result of compound fermented grains on the food intake, body weight and abdominal fat index of high-sugar and high-fat rats;

[0037] Figure 6 For the influence result of compound fermented grains on the distribution and abundance of bacteria at the phylum level;

[0038] Figure 7 For the influence result of compound fermented grains intervened for 6 weeks on the distribution and abundance of bacteria at the genus level in high-sugar and high-fat rats;

[0039] Figure 8 For the influence result of compound fermented grains intervened for 9 weeks on the distribution and abundance of bacteria at the genus level in high-sugar and high-fat rats;

[0040] Figure 9 For the analysis result of the specific main bacteria among groups after 6 weeks of intervention in each group;

[0041] Figure 10 For the analysis result of the specific main bacteria among groups after 9 weeks of intervention in each group;

[0042] Figure 11 For the influence result of compound fermented grains on liver steatosis;

[0043] Figure 12 For the influence result of compound fermented grains on the indices of some organs. Specific embodiments

[0044] The present invention provides the use of a composite fermented cereal in one or more of the following aspects, including: 1) inhibiting the activity of α-amylase; 2) inhibiting the activity of α-glucosidase; 3) preparing a product for reducing hyperlipidemia; 4) preparing a product for alleviating pancreatic injury; 5) preparing a product for promoting an increase in the abundance of intestinal Akkermansia; 6) preparing a product for reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 8) preparing a product for reducing uric acid levels; the raw materials for preparing the composite fermented cereal include: Lactobacillus plantarum, black barley, and quinoa.

[0045] In the present invention, the Lactobacillus plantarum preferably includes Lactobacillus plantarum JCM15041. The Lactobacillus plantarum JCM15041 of the present invention is disclosed in the literature [Nie Pan, Lv Wei, Lu Jun, et al. Optimization of the process for enriching polyphenols and flavonoids by fermenting quinoa-black oat composite grains with Lactobacillus kisonensis [J]. Science and Technology of Food Industry, 2023, 44(1): 9.].

[0046] In the present invention, the mass ratio of the black barley to the quinoa is preferably 2.4:1.

[0047] The present invention preferably also provides a method for preparing the composite fermented cereal in the above technical solution, including:

[0048] After separately pulverizing the black barley and the quinoa and passing them through a 60-100 mesh sieve respectively, quinoa powder and black barley powder are obtained;

[0049] Mix the quinoa powder and the black barley powder in proportion to obtain a composite cereal powder;

[0050] After mixing the composite cereal powder with water, add α-thermostable amylase and incubate at 70°C for 40 min until the reducing sugar concentration reaches 7.5% to obtain a saccharified composite cereal culture medium;

[0051] Inoculate the Lactobacillus plantarum bacterial solution into the saccharified composite cereal culture medium and culture at 30°C for 36 h to obtain the composite fermented cereal.

[0052] In the present invention, the black barley and the quinoa are separately pulverized and passed through a 60-100 mesh sieve respectively to obtain quinoa powder and black barley powder. In the present invention, the quinoa powder and the black barley powder are preferably powders that can pass through a 100 mesh sieve to improve the edible taste after being brewed. By pulverizing the black barley and the quinoa to an appropriate particle size, the present invention can also improve the dissolution characteristics of the components in the black barley and quinoa powders.

[0053] After obtaining quinoa flour and hulless barley flour, the present invention mixes the quinoa flour and hulless barley flour in a proportion to obtain a composite cereal flour. In the present invention, the mass ratio of the quinoa flour to the hulless barley flour is preferably 1:5 to 5:1, more preferably 2.4:1.

[0054] After obtaining the composite cereal flour, the present invention mixes the composite cereal flour with water, adds α-thermostable amylase, and incubates at 70 °C for 40 min until the reducing sugar concentration reaches 7.5% to obtain a saccharified composite cereal medium. In the present invention, the mass ratio of the composite cereal flour to water is preferably 1:8.9; the water preferably includes ultrapure water; the enzyme activity of the α-thermostable amylase is preferably 10 U / g; the volume-mass ratio of the α-thermostable amylase to the composite cereal flour is preferably 0.015 mL:1 g.

[0055] After obtaining the saccharified composite cereal medium, the present invention inoculates the Lactobacillus plantarum bacterial solution into the saccharified composite cereal medium and incubates at 30 °C for 36 h to obtain the composite fermented cereal. In the present invention, the volume ratio of the Lactobacillus plantarum bacterial solution to the saccharified composite cereal medium is preferably 2:100; the viable count of the Lactobacillus plantarum bacterial solution is preferably 5×10 8 CFU / mL.

[0056] The present invention provides a new function of Lactobacillus plantarum-fermented hulless barley and quinoa composite fermented cereal, including: having the activities of inhibiting α-amylase and α-glucosidase, effectively regulating fasting blood glucose, reducing hyperlipidemia caused by diabetes, and reducing pancreatic and spleen damage; by promoting the increase in the abundance of intestinal Akkermansia, reducing the F / B ratio, improving phenotypes such as obesity, hyperuricemia, and fatty liver, and reducing the damage of organs such as testis, pancreas, and thymus caused by high-sugar and high-fat diet, and can be used to prepare drugs or foods with the above functions.

[0057] The present invention also provides a composite fermented cereal formula food for controlling blood sugar, reducing fat, and losing weight, including the following components in parts by mass: 20 to 40 parts of composite fermented cereal and 1 to 3 parts of chlorogenic acid; the composite fermented cereal is the composite fermented cereal in the application of the above technical solution.

[0058] Unless otherwise specified, the present invention has no special requirements for the sources of the components of the composite fermented cereal formula food, and commercially available products well-known to those skilled in the art can be used.

[0059] In parts by mass, the composite fermented cereal formula food of the present invention includes 20 to 40 parts of composite fermented cereal, preferably 30 to 40 parts, more preferably 40 parts. The composite fermented cereal of the present invention is the composite fermented cereal in the application of the above technical solution or the composite fermented cereal prepared by using the preparation method of the above technical solution.

[0060] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention comprises 1 to 3 parts by mass of chlorogenic acid, preferably 1 to 2 parts by mass, and more preferably 1 part by mass.

[0061] Currently, the extraction rates and extraction qualities of the traditional chlorogenic acid extraction methods, namely water extraction method and reflux method, are low. It often requires the combination of ultrasonic method, microwave method and enzyme method as assistance. This process is not easy to realize industrial production, and the content in the raw materials is low, resulting in high extraction costs. In addition, the price of imported pure chlorogenic acid is very expensive. Based on this, the composite fermented grains in the application of the above technical solution or the composite fermented grains prepared by using the preparation method of the above technical solution are compounded with an appropriate amount of chlorogenic acid to prepare the composite fermented grain formula food, which can significantly improve the inhibitory activities against α-amylase and α-glucosidase, especially the inhibitory activity against α-glucosidase, which can be increased by up to 1.7 times compared with using chlorogenic acid alone.

[0062] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further comprises 15 to 20 parts by mass of a plant protein mixture, more preferably 15 to 17.5 parts by mass, and even more preferably 15 parts by mass. In the present invention, the plant protein mixture preferably comprises pea protein and rice protein; the mass ratio of the pea protein to the rice protein is preferably 1:1. The pea protein of the present invention is preferably purchased from Jiangsu Xinrui Biotechnology.

[0063] By compounding appropriate pea protein and rice protein, the present invention significantly improves the inhibitory activity against α-glucosidase compared with using the composite fermented grains alone.

[0064] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further comprises 1 to 5 parts by mass of a plant protein hydrolysate mixture, more preferably 1 to 3 parts by mass, and even more preferably 1 part by mass. In the present invention, the plant protein hydrolysate mixture preferably comprises soybean peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder; the mass ratio of the soybean peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder is preferably 1:1:1:1:1.

[0065] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 10 - 30 parts of highland barley flour, more preferably 15 - 25 parts, and even more preferably 20 parts. In the present invention, the highland barley flour preferably includes cooked black highland barley flour and / or common highland barley flour; the cooking method of the present invention preferably includes puffing; the particle size of the highland barley flour is preferably 80 - 100 mesh, and the highland barley flour that can preferably pass through a 100 - mesh sieve is used to improve the edible taste after brewing. The present invention has no special requirements for the puffing method, and the methods well - known to those skilled in the art can be used.

[0066] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 15 - 20 parts of sunflower seed oil microcapsule powder, more preferably 16 - 19 parts, and even more preferably 18 parts.

[0067] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 1 - 2 parts of compound gum, preferably 1.5 parts. In the present invention, the compound gum preferably includes guar gum and psyllium husk powder; the mass ratio of the guar gum to the psyllium husk powder is preferably 7:8, which can effectively thicken, and can maintain good consistency after standing for 1 - 5 hours at 30 - 70 °C, and is suitable for the elderly with swallowing difficulties.

[0068] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 2 - 4 parts of flaxseed, more preferably 3 parts.

[0069] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 2 - 4 parts of chia seeds, more preferably 3 parts.

[0070] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 2 - 4 parts of black sesame, more preferably 3 parts.

[0071] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 1 - 3 parts of xylitol, more preferably 2 parts.

[0072] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 1 - 3 parts of inulin, more preferably 2 parts.

[0073] Based on the parts by mass of the composite fermented grains, the composite fermented grain formula food of the present invention preferably further includes 0.2 - 0.8 parts by mass of essence, more preferably 0.4 - 0.6 parts by mass, and even more preferably 0.5 parts by mass. In the present invention, the essence preferably includes cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is preferably 1:1.

[0074] The composite fermented grain formula food of the present invention has the effects of blood sugar control, lipid reduction and weight loss. By compounding appropriate components, the nutritional composition and edible taste of the formula food can be improved, and it can be used as a daily meal replacement food.

[0075] The present invention also provides a dietary supplement, which includes the following components in parts by mass: 3 - 4 parts of composite fermented grains, 0.1 - 0.3 parts of chlorogenic acid, 0.1 - 0.2 parts of plant protein hydrolysate mixture, 0.5 - 1.5 parts of black sesame seeds, and 0.1 - 0.3 parts of xylitol; the composite fermented grains are the composite fermented grains in the application described in the above technical solution; the plant protein hydrolysate mixture preferably includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder; the mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder is preferably 1:1:1:1:1.

[0076] Unless otherwise specified, the present invention has no special requirements for the sources of the components of the dietary supplement, and commercially available products well-known to those skilled in the art can be used.

[0077] In parts by mass, the dietary supplement of the present invention includes 3 - 4 parts of composite fermented grains, preferably 4 parts. The composite fermented grains of the present invention are the composite fermented grains in the application described in the above technical solution or the composite fermented grains prepared by using the preparation method described in the above technical solution.

[0078] Based on the parts by mass of the composite fermented grains, the dietary supplement of the present invention includes 0.1 - 0.3 parts of chlorogenic acid, preferably 0.1 - 0.2 parts, and even more preferably 0.1 part.

[0079] Based on the parts by mass of the composite fermented grains, the dietary supplement of the present invention includes 0.1 - 0.2 parts of plant protein hydrolysate mixture, preferably 0.1 part. In the present invention, the plant protein hydrolysate mixture preferably includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder; the mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder and corn oligopeptide powder is preferably 1:1:1:1:1.

[0080] Based on the parts by mass of the composite fermented grains, the dietary supplement of the present invention includes 0.5 - 1.5 parts of black sesame seeds, preferably 0.8 - 1.2 parts, and even more preferably 1 part.

[0081] Based on the parts by mass of the composite fermented grains, the dietary supplement of the present invention comprises 0.1 - 0.3 parts of xylitol, preferably 0.2 parts.

[0082] Based on the parts by mass of the composite fermented grains, the dietary supplement of the present invention preferably further comprises 0.02 - 0.08 parts of essence, more preferably 0.03 - 0.06 parts, and even more preferably 0.05 parts. In the present invention, the essence preferably comprises cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is preferably 1:1.

[0083] The dietary supplement provided by the present invention not only has the efficacy of the composite fermented grains described in the above technical solution, but also can obtain a composite fermented grain dietary supplement formula food with nutrition and excellent taste through compounding appropriate components, and is used for people who need to effectively control blood sugar, reduce fat, lose weight, etc.

[0084] The present invention also provides the application of the composite fermented grain formula food described in the above technical solution or the dietary supplement described in the above technical solution in one or more of the following aspects, including: 1) inhibiting the activity of α - amylase; 2) inhibiting the activity of α - glucosidase; 3) preparing a product for controlling fasting blood glucose; 4) preparing a product for reducing abdominal fat; 5) preparing a product for promoting the increase of the abundance of intestinal Akkermansia; 6) preparing a product for reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 7) preparing a product for reducing body weight; 8) preparing a product for reducing uric acid level; 9) preparing a product for controlling fasting blood glucose and dyslipidemia.

[0085] In order to further illustrate the present invention, a composite fermented grain formula food and its application for controlling blood sugar, reducing fat and losing weight provided by the present invention will be described in detail below with reference to the drawings and examples, but they should not be construed as limiting the protection scope of the present invention.

[0086] Example 1

[0087] A composite fermented grain is prepared by the following method:

[0088] 1) Select plump hulless barley and quinoa, crush them separately using a grinder and then pass through 60 - and 100 - mesh sieves. Select the powder that can pass through the 60 - mesh sieve but not through the 100 - mesh sieve to obtain quinoa powder and hulless barley powder; mix the quinoa powder and hulless barley powder to form a composite grain powder; the mass ratio of the quinoa powder to the hulless barley powder is 1:2.4;

[0089] 2) After mixing the composite cereal powder and ultrapure water at a mass ratio of 1:8.9, add α-thermostable amylase (enzyme activity is 10 U / g), and incubate at 70 °C for 40 min until the reducing sugar concentration reaches 7.5% to obtain the saccharified composite cereal medium; the volume-mass ratio of the α-thermostable amylase to the composite cereal powder is 0.015 mL:1 g;

[0090] 3) Activate Lactobacillus plantarum JCM1504 in MRS broth medium and adjust the concentration to 5×10 8 CFU / mL to obtain Lactobacillus plantarum JCM1504 bacterial liquid; Lactobacillus plantarum JCM15041 is disclosed in the literature

Nie Pan, Lv Wei, Lu Jun, etc. Optimization of the process for enriching polyphenols and flavonoids by fermenting quinoa-black oat composite cereals using Lactobacillus kisonensis [J]. Science and Technology of Food Industry, 2023, 44(1):9.

[0091] 4) Autoclave the saccharified composite cereal medium and cool it to room temperature, inoculate the Lactobacillus plantarum JCM15041 bacterial liquid at an inoculation amount of 2% (v / v), and culture at 30 °C for 36 h;

[0092] 5) After fermentation, perform freeze-drying to obtain the composite fermented cereal.

[0093] Example 2

[0094] A composite fermented cereal formula food is composed of the following components in parts by mass: 40 parts of the composite fermented cereal prepared in Example 1, 15 parts of a plant protein mixture, 1 part of a plant protein hydrolysate mixture, and 1 part of chlorogenic acid; the plant protein mixture is composed of pea protein and rice protein; the mass ratio of the pea protein to the rice protein is 1:1; the plant protein hydrolysate mixture is composed of soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder; the mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder is 1:1:1:1:1.

[0095] Example 3

[0096] A composite fermented cereal formula food is composed of the following components in parts by mass: 30 parts of the composite fermented cereal prepared in Example 1, 17.5 parts of a plant protein mixture, 3 parts of a plant protein hydrolysate mixture, and 2 parts of chlorogenic acid; the plant protein mixture and the plant protein hydrolysate mixture are the same as those in Example 2.

[0097] Example 4

[0098] A compound fermented grain formula food is composed of the following components in parts by mass: 20 parts of the compound fermented grain prepared in Example 1, 20 parts of a plant protein mixture, 5 parts of a plant protein hydrolysate mixture, and 3 parts of chlorogenic acid; both the plant protein mixture and the plant protein hydrolysate mixture are the same as those in Example 2.

[0099] Comparative Example 1

[0100] A fermented grain, the preparation method of which is similar to that of Example 1, the only difference being that the compound grain powder described in step 2) is replaced with quinoa powder, that is, only quinoa powder is used for fermentation.

[0101] Comparative Example 2

[0102] A fermented grain, the preparation method of which is similar to that of Example 1, the only difference being that the compound grain powder described in step 2) is replaced with black barley powder, that is, only black barley powder is used for fermentation.

[0103] Comparative Application Example 1

[0104] Determine the inhibitory effects of the compound fermented grain prepared in Example 1 and the formula foods composed of different components on the activities of α-amylase and α-glucosidase. At the same time, determine the inhibitory effect on the activity of α-glucosidase when the chlorogenic acid concentration is 8 mg / mL (denoted as concentration 1), 16 mg / mL (denoted as concentration 2), and 24 mg / mL (denoted as concentration 3) respectively. The determination method is as follows:

[0105] Preparation of the supernatant of the water extract of the sample to be tested: Weigh 0.4 g of the sample, add 1.2 mL of deionized water, ultrasonically extract at 30 °C and 25 kHz for 30 min, and centrifuge at 4000 r / min for 10 min to obtain the supernatant of the water extract;

[0106] Determination method for the inhibitory effect of the sample to be tested on the activity of α-amylase:

[0107] Take 1 mL of the supernatant of the water extract of the sample to be tested, add 1 mL of α-amylase solution, mix well, pre-mix at 37 °C for 10 min, then add 1 mL of a soluble starch solution with a concentration of 2 wt.% to initiate the reaction, react at 37 °C for 20 min, add 2 mL of DNS reagent (which needs to be prepared one week in advance) to terminate the reaction, place the reaction solution in a boiling water bath for 5 min and then quickly cool it in an ice water bath, add distilled water to make up the volume to 15 mL, and then measure the absorbance at a wavelength of 540 nm. Use deionized water to replace the supernatant of the water extract of the sample to be tested as the blank group, and use deionized water to replace the α-amylase solution as the control group. Calculate the inhibition rate of α-amylase according to formula Ⅰ.

[0108] Inhibition rate of α-amylase = [1 - (A 样品 - A 对照 ) / A 空白×100% formula Ⅰ;

[0109] where A 样品 is the absorbance value of the sample to be tested at a wavelength of 540 nm, A 对照 is the absorbance value of the control group at a wavelength of 540 nm, A 空白 is the absorbance value of the blank group at a wavelength of 540 nm.

[0110] Determination method for the inhibitory effect of the sample to be tested on the activity of α-glucosidase by the compound fermented grains:

[0111] Take 1 mL of the supernatant of the water extract of the sample to be tested, add 200 μL of α-glucosidase with a concentration of 0.1 mg / mL, mix well, pre-react at 37 °C for 15 min, then add 200 μL of p-nitrophenyl-α-D-glucopyranoside solution with a concentration of 2.5 mmol / L to start the reaction. After reacting at 37 °C for 20 min, add 1 mL of Na2CO3 solution with a concentration of 0.1 mol / L to terminate the reaction, and measure the absorbance A at 400 nm. The blank group uses deionized water to replace the supernatant of the water extract of the sample to be tested, and the control group uses phosphate buffer (pH 6.8) to replace α-glucosidase. Calculate the α-glucosidase inhibition rate according to formula Ⅱ.

[0112] α-glucosidase inhibition rate / % = [1 - (A 样品 - A 对照 ) / A 空白 × 100 formula Ⅱ;

[0113] where A 样品 is the absorbance value of the sample to be tested at a wavelength of 400 nm, A 对照 is the absorbance value of the control group at a wavelength of 400 nm, A 空白 is the absorbance value of the blank group at a wavelength of 400 nm.

[0114] The dosage ratios of different formulated foods are shown in Table 1, and the experimental results are shown in Figure 1 C in Figure 2 and Table 2.

[0115] Table 1 Mass composition of different formulated foods

[0116]

[0117] Note: The plant protein mixture and the plant protein hydrolysate mixture in Table 1 are the same as those in Example 2.

[0118] Table 2 Effects of the compound fermented grain formulated food on the activities of α-amylase and α-glucosidase

[0119]

[0120]

[0121] Note: Figure 1 In C of Figure 2 and in Table 2, for "1-1" to "1-5", * indicates p < 0.05 relative to 1-1; ** indicates p < 0.01 relative to 1-1; Δ indicates p < 0.05 relative to 1-2; ΔΔ indicates p < 0.01 relative to 1-2; ## indicates p < 0.01 relative to 1-3; ++ indicates p < 0.01 relative to 1-4;

[0122] For "2-1" to "2-5", ** indicates p < 0.01 relative to 2-1; ΔΔ indicates p < 0.01 relative to 2-2; ## indicates p < 0.01 relative to 2-3; + indicates p < 0.05 relative to 2-4;

[0123] For "3-1" to "3-5", ** indicates p < 0.01 relative to 3-1; Δ indicates p < 0.05 relative to 3-2; # indicates p < 0.05 relative to 3-3; + indicates p < 0.05 relative to 3-4;

[0124] a: indicates p < 0.05 relative to using chlorogenic acid alone.

[0125] From Figure 1 In C of Figure 2 and Table 2, it can be seen that the composite fermented grains and their formulated foods in the present invention all have good inhibitory activities against α-amylase. In particular, the inhibitory activity of the formulated product after compounding in Examples 2 to 3 against α-glucosidase can be increased by more than 1 time, and is significantly higher than that of the single-component chlorogenic acid pair.

[0126] Application Example 1

[0127] Application of the composite fermented grains prepared in Example 1 in the functional activities of inhibiting α-amylase and α-glucosidase, and in reducing pancreatic injury, regulating blood lipids and blood glucose in diabetic rats

[0128] In vitro experiment: Inhibitory effects of the fermentation products after fermentation in Example 1 and the fermentation products after fermentation in Comparative Examples 1 and 2 on the activities of α-amylase and α-glucosidase. The measurement method is as follows:

[0129] The samples to be tested are the supernatant of fermented grains and the ethanol extract of the precipitate of fermented grains; the preparation methods of the supernatant of fermented grains and the ethanol extract of the precipitate of fermented grains are as follows: take the fermentation product, filter it through double-layer gauze to obtain the precipitate part and the supernatant part (i.e., the supernatant of fermented grains) respectively; among them, add 80% ethanol to the precipitate part and combine with ultrasonic extraction, centrifuge at 12,000 r / min for 10 min, and the obtained supernatant is the sample extract (i.e., the ethanol extract of the precipitate of fermented grains); the mass-volume ratio of the precipitate part to 80% ethanol is 1 g: 5 mL; the conditions of the ultrasonic extraction are: 200 W, 30 °C, 30 min;

[0130] Method for measuring the inhibitory effect of the sample to be tested on α-amylase activity:

[0131] Take 1 mL of the sample to be tested, add 1 mL of α-amylase solution, mix well, after pre-mixing at 37 °C for 10 min, add 1 mL of a soluble starch solution with a concentration of 1 wt.% to start the reaction, after reacting at 37 °C for 10 min, add 2 mL of DNS reagent (which needs to be prepared one week in advance) to terminate the reaction, place the reaction solution in a boiling water bath for 5 min and then quickly cool it in an ice water bath, add distilled water to make up the volume to 15 mL and then measure the absorbance at a wavelength of 540 nm. Use deionized water to replace the sample to be tested as the blank group, and use deionized water to replace the α-amylase solution as the control group, and calculate the inhibition rate of α-amylase according to formula Ⅰ in Application Example 1.

[0132] Method for measuring the inhibitory effect of the sample to be tested on the α-glucosidase activity of the composite fermented grains:

[0133] Take 1 mL of the sample to be tested, add 200 μL of α-glucosidase with a concentration of 0.1 mg / mL, mix well, pre-react at 37 °C for 15 min, then add 200 μL of a p-nitrophenyl-α-D-glucopyranoside solution with a concentration of 2.5 mmol / L to start the reaction, after reacting at 37 °C for 10 min, add 1 mL of a Na2CO3 solution with a concentration of 0.1 mol / L to terminate the reaction, and measure the absorbance A at 400 nm. Use deionized water to replace the sample to be tested as the blank group, and use phosphate buffer solution (pH 6.8) to replace α-glucosidase as the control group. Calculate the α-glucosidase inhibition rate according to formula Ⅱ in Application Example 1.

[0134] The test results are shown in Figure 3 and Table 3, where QFS is the supernatant in the fermented grains prepared in Comparative Example 1, BBFS is the supernatant in the fermented grains prepared in Comparative Example 2, QBBFS is the supernatant in the fermented grains prepared in Example 1, QFP is the ethanol extract of the precipitate in the fermented grains prepared in Comparative Example 1, BBFP is the ethanol extract of the precipitate in the fermented grains prepared in Comparative Example 2, and QBBFP is the ethanol extract of the precipitate in the fermented grains prepared in Example 1.

[0135] Table 3 Effects of Composite Fermented Grains or Fermented Grains on the Activities of α-Amylase and α-Glucosidase

[0136] α - amylase α - glucosidase QFS 62.9±0.4 70.3±1.8 BBFS 64.1±2.6 68.5±3.5 QBBFS 72.6±3.5 76.0±1.5 QFP 70.3±1.8 73.2±0.7 BBFP 68.5±3.5 69.4±0.3 QBBFP 75.9±1.4 78.1±0.9

[0137] The occurrence of postprandial hyperglycemia is closely related to the activities of α-amylase and α-glucosidase. The stronger the activities of these two enzymes, the more starch and oligosaccharides are hydrolyzed, which in turn leads to accelerated absorption of glucose on the small intestinal mucosa. Therefore, inhibiting the activities of α-amylase and α-glucosidase is an important way to control postprandial blood glucose elevation. That is to say, the occurrence of postprandial hyperglycemia can be effectively reduced by inhibiting these two enzymes. Therefore, in this invention, in vitro experiments were used to evaluate the blood glucose control effect of composite fermented grains and their formulated foods. As can be seen from Figure 3 Table 3, composite fermented grains of quinoa and hulless barley can more significantly reduce the activities of α-amylase and α-glucosidase than single quinoa or hulless barley fermented products.

[0138] In vivo experiments:

[0139] (1) Grouping of experimental animals and model establishment

[0140] Thirty-two 6-week-old male specific-pathogen-free SD rats (each weighing 180 ± 10 g) were purchased from Zhejiang Vital River Laboratory Animal Technology Co., Ltd. After one week of adaptive feeding, they were randomly divided into four groups according to body weight, with 8 mice in each group, specifically: normal control group (NC), diabetic model group (HFT), diabetic + fermented strain group (HFTL), diabetic + composite fermented grain intervention group (HFTF); the preparation method of the composite fermented grains is as follows: after the fermentation in step 4) of Example 1 is completed, the solid matter and filtrate are obtained by filtration with gauze. The solid matter is ground fine and then added to the filtrate and mixed evenly to obtain the composite fermented grains for gavage of rats; the viable count of the composite fermented grains measured by plate counting is 5×10 8 CFU / mL.

[0141] Diabetic rats were fed a high-sugar and high-fat diet (purchased from Wuxi Fanbo Biotechnology Co., Ltd.) for the first four weeks; rats in the normal control group were fed a normal diet. In the fifth week after the high-sugar and high-fat diet, diabetic rats were treated with an intraperitoneal injection of 30 mg / mL STZ solution, and the injection dose was 30 mg / kg based on the body weight of the mice. From the fifth week, diabetic rats were fed a normal diet. In the composite fermented grain intervention group and the HFTL group, the composite fermented grains (viable count 10 8 CFU / mL) or the fermented strain in the preparation process of Example 1 (i.e., the bacterial solution of Lactobacillus plantarum JCM1504 with a viable count of 5×10 8 CFU / mL) were intragastrically administered at 10:00 every day, and the intervention dose was 1 mL / 100 g based on the body weight of the mice.

[0142] The entire intervention process lasted for 9 weeks. The room temperature was maintained at 25 ± 1 °C, the relative humidity was 45% - 65%, and the lighting was alternated between light and dark for 12 hours. During the experiment, the rats in each group had free access to food and water. The daily food intake, daily water intake, and weekly body weight changes of the rats were recorded during this period.

[0143] (2) Sample collection

[0144] When the experimental intervention reached 8 weeks, fresh feces of the rats were aseptically collected and quickly placed in a -80 °C refrigerator for storage. The rats were fasted but allowed to drink water 12 hours before the end of the experiment. The next day, the rats were intraperitoneally injected with 2% sodium pentobarbital anesthetic at a dose of 0.2 mL / 100 g BW. Blood was taken from the abdominal aorta, allowed to stand at room temperature, and centrifuged to obtain serum. The abdominal cavity was opened, and the liver, kidney, pancreas, thymus, spleen, testis, and colon were taken out. Except for the colon, the remaining organs or tissues were weighed and recorded. Liver, kidney tissues, and one side of the testis were taken from the same position of the rats in each group and placed in a tissue fixative (4% paraformaldehyde) for the preparation of pathological paraffin sections. The remaining liver and kidney tissues, the other side of the testis, pancreas, and colon were washed with physiological saline, the excess water was blotted with clean filter paper, cut into small pieces, and placed in 1.5 mL or 2 mL small centrifuge tubes, quickly frozen in liquid nitrogen, and then transferred to a -80 °C refrigerator for storage. The serum was aliquoted into 2 mL small centrifuge tubes and stored in a -80 °C refrigerator for later use.

[0145] (3) Detection of serum biochemical indexes

[0146] Automatic biochemical analyzers were used to detect relevant indexes such as blood lipids (TC, TG, HDL-C, and LDL-C) and blood glucose (GLU) of the rats in each group. The results are shown in Table 4.

[0147] The weights of the pancreas and spleen were accurately weighed using an analytical balance by the weighing method. The effects of each group on the pancreatic index and spleen index of diabetic rats were calculated according to the formula "organ index = organ weight / body weight × 100%". The results are shown in Figure 4 and Table 5.

[0148] (4) Data statistical analysis

[0149] The data results were expressed as mean ± standard deviation (mean ± SD), and one-way analysis of variance (One-way ANOVA) was used for significant analysis, and the least significant difference (LSD) method was used to compare the statistical differences between groups. The results were considered significantly different when p < 0.05 and extremely significantly different when p < 0.01. The visualization of the data was performed using GraphPad Prism 8 (GraphPad Software, USA) software.

[0150] Table 4 Effects of different groups on blood lipids of diabetic rats (mmol / L)

[0151] Index NC HFT HFTL HFTF TC 1.95±0.44 2.79±1.18 1.91±0.21 1.82±0.45 TG 1.15±0.57 <![CDATA[3.29±2.06 a > <![CDATA[1.21±0.66 b > <![CDATA[0.79±0.66 b > GLU 10.87±1.82 <![CDATA[32.68±1.18 a > <![CDATA[30.80±4.06 a > <![CDATA[28.21±8.08 a > HDL - C 0.88±0.14 1.29±0.43 1.07±0.05 1.05±0.26 LDL - C 0.22±0.11 0.28±0.21 0.18±0.04 0.17±0.07

[0152] Note: a: p < 0.05 vs. NC (vs. means relative to the NC group, the same hereinafter); b: p < 0.05 vs. HF; c: p < 0.05 vs. HFTL; TC: total cholestoral, total cholesterol; TG: triglyceride, triglyceride; GLU: glucose, fasting blood glucose; HDL: high-density lipoprotein, high-density lipoprotein; LDL: low-density lipoprotein, low-density lipoprotein.

[0153] As can be seen from Table 4, the compound fermented grains prepared in Example 1 of the present invention have a significant regulatory effect on lipid metabolism disorders in diabetic rats, manifested as significantly lower levels of TC, TG and LDL-C in the blood values of animals than those in the diabetic group rats; the modeling method of the diabetic rats in this experiment is that in addition to giving a high-sugar and high-fat diet for 4 weeks, STZ solution (30 mg / mL) was intraperitoneally injected into the animals in the fifth week, which can selectively damage pancreatic β-cells and establish a diabetic animal model. From the perspective of the intervention effect, the compound fermented grains intervention can maintain the fasting blood glucose level compared with the group given only probiotics, showing a certain effect of controlling blood glucose elevation. According to the in vitro experimental results, when the compound fermented grains and chlorogenic acid are combined for animal experiments, considering the respective nutritional characteristics of chlorogenic acid and the compound fermented grains, a better synergistic effect can also be exerted.

[0154] Table 5 Effects of different groups on pancreatic index and spleen index of diabetic rats

[0155] Group Pancreatic index / % Spleen index / % NC 0.22850±0.047 0.16194±0.016 HFT 0.19062±0.027 0.13899±0.032 HFTL 0.23477±0.061 0.14229±0.035 HFTF 0.23533±0.052 0.16424±0.022

[0156] From Figure 4 and Table 5, it can be seen that after the compound fermented grains intervention, the decrease of pancreatic index and spleen index can be inhibited, indicating that the compound fermented grains can reduce pancreatic damage in diabetic rats, reduce inflammatory response and improve immune function.

[0157] Application Example 2

[0158] Main pharmacodynamic experiment of the compound fermented grains prepared in Example 1 to alleviate glycolipid metabolism disorders caused by high-sugar and high-fat diet by regulating the F / B ratio of intestinal flora and the abundance of Akkermansia

[0159] Implementation method

[0160] (1) Preparation of compound fermented grains, the method is the same as the in vivo experiment in Application Example 1.

[0161] (2) Grouping of experimental animals and establishment of models

[0162] The experimental animal research plan was approved by the Institutional Animal Care and Use Committee (IACUC) of Shanghai Jiao Tong University, and the research plan number is A2022058. Twenty-four 6-week-old male specific pathogen-free (SPF) SD rats (each weighing 180 ± 10 g) were purchased from Zhejiang Vital River Laboratory Animal Technology Co., Ltd. After one week of adaptive feeding, the animals were randomly divided into three groups of 8 rats each according to their body weight, specifically: normal control group (NC); high-fat and high-sugar diet group (HF); high-fat and high-sugar diet + compound fermented grains intervention group (HFF). Among them, the rats in the high-fat and high-sugar diet group and the high-fat and high-sugar + fermented grains group were fed a high-fat and high-sugar diet purchased from Wuxi Fanbo Biotechnology Co., Ltd.; the rats in the normal control group were fed a normal diet.

[0163] The compound fermented grains intervention group was intragastrically administered compound fermented grains (viable count 5×10 8 CFU / mL) at 10:00 every day, and the intervention dose was 1 mL / 100 g BW. The entire intervention process lasted for 9 weeks. The room temperature was maintained at 25 ± 1°C, the relative humidity was 45% - 65%, and the light was alternated for 12 hours of light and dark. During the experiment, the rats in each group were allowed to eat and drink freely. The daily food intake, daily water intake, and weekly body weight changes of the rats were recorded. The results are shown in Figure 5 and Table 6.

[0164] (3) Sample collection and serum biochemical index detection were the same as in Application Example 1.

[0165] (4) Histomorphological examination

[0166] The liver, kidney, and testis fixed with tissue fixative were dehydrated with ethanol of gradient concentration, placed in xylene for treatment, embedded in paraffin, and cooled on a -20°C freezing table. The wax blocks were cut into thin sections with a thickness of 4 μm. The tissue sections were stained using the hematoxylin-eosin staining method (HE). The sections were first dewaxed with xylene and washed with gradient ethanol. They were stained with hematoxylin for 8 - 10 minutes and rinsed with tap water. After differentiation with the differentiating solution, soaking in tap water, and dehydration with gradient alcohol, the sections were placed in eosin solution for staining for 8 - 10 minutes, then dehydrated and sealed with neutral gum, and the pathological changes were observed under an optical microscope. Figure 5 The method for measuring the mesenteric fat index is as follows: The weight of the perirenal fat was accurately weighed using an analytical balance, and the mesenteric fat index was calculated according to the formula "organ index = organ weight / body weight × 100%". The measurement results are shown in Figure 5 and Table 6. The effects of compound fermented grains on the contents of serum biochemical indexes in high-fat and high-sugar diet rats are shown in Table 11. The effects of compound fermented grains on hepatic steatosis are shown in Figure 11 (HE staining × 200). The effects of compound fermented grains on the indexes of some organs are shown in Figure 12 and Table 12.

[0167] (5) 16S rDNA Sequencing and Data Analysis Method of Intestinal Microbiota

[0168] Automated DNA extraction method developed by Personalbio (Shanghai) was used for extracting intestinal microbiota DNA. The standard bacterial 16S V3V4 (a) region was amplified by PCR using dual primers. The primer sequences were forward primer 5’-ACTCCTACGGGAGGCAGCA-3’ (SEQ ID NO.1) and reverse primer 5’-GGACTACHVGGGTWTCTAAT-3’ (SEQ ID NO.2). The PCR amplification system consisted of 5 μL of 5×reaction buffer, 5 μL of 5×GC buffer, 2 μL of dNTP with a concentration of 2.5 mM, 1 μL of the forward primer with a concentration of 10 μM, 1 μL of the reverse primer with a concentration of 10 μM, 2 μL of DNA Template, 8.75 μL of ddH2O, and 0.25 μL of Q5 DNA Polymerase.

[0169] The DNA samples were amplified for 25 - 30 cycles according to the following procedure:

[0170] Initial denaturation at 98℃ for 2 min,

[0171] Denaturation at 98℃ for 15 s,

[0172] Annealing at 55℃ for 30 s,

[0173] Extension at 72℃ for 30 s,

[0174] Final extension at 72℃ for 5 min,

[0175] Hold at 10℃ for 25 - 30 cycles.

[0176] Finally, paired - end sequencing of the community DNA fragments was performed using the Illumina platform.

[0177] Intestinal Microbiota

[0178] The paired-end sequencing results of the Illumina platform were imported into the QIIME2 (2019.4) software for analysis. The DADA2 method was used to perform preliminary processing on the data, such as primer removal, quality filtering, denoising, splicing, and chimera removal. The ASV feature sequences and ASV table were merged, and singletons ASVs were removed; the RDP FrameBot software was used to correct the inserted or deleted nucleic acid sequences, and the corrected nucleic acid sequences were used for subsequent analysis; in the QIIME2 (2019.4) software, species annotation and rarefaction operations were performed on the ASV abundance table. Using a pre-trained Naive Bayes classifier, species annotation was performed on the feature sequences of each ASV based on the Greengenes database, and the rarefaction depth was 95% of the lowest sample sequence volume. The results of the effects of the compound fermented grains on the gut microbiota distribution and abundance at the phylum level in high-sugar and high-fat rats intervened for 6 weeks and 9 weeks are shown in Figure 1 A in Figure 6 , Table 7 and Table 8.

[0179] Species composition analysis (taxonomic composition analysis): The QIIME2 (2019.4) software was used to count the feature table after removing singletons, and the compositional distributions of each sample at the phylum level and genus level were obtained, and the analysis results were presented as bar charts. The relative abundances of each bacterial species at the phylum level and genus level were visualized using GraphPad Prism 8 (GraphPad Software, USA) software. The effects of the compound fermented grains on the gut microbiota distribution and abundance at the genus level in high-sugar and high-fat rats intervened for 6 weeks and 9 weeks are shown in Figure 1 B in Figure 7 , Figure 8 , Table 9 and Table 10. The analysis of the specific main microbiota among groups is shown in Figure 9 and Figure 10 .

[0180] Species difference and biomarker species analysis: PCA analysis was performed using R language. Linear combinations were redone for the numerous species difference features among samples to obtain the principal components. The principal component coordinate scores or load values of each sample and each taxonomic unit were calculated using an R script and visualized in the form of an interactive plot. LEfSe analysis was performed on the data using Python.

[0181] The experimental results of Application Example 2 are as follows:

[0182] Effects of compound fermented grains on food intake and body weight of high-fat and high-sugar diet rats

[0183] Table 6 Effects of compound fermented grains on food intake, body weight, and abdominal fat index of high-sugar and high-fat rats

[0184] Group Average daily food intake / g Body weight / g Abdominal fat index / % NC 27.30±2.34 539.36±29.42 2.03±0.56 HF <![CDATA[22.85±2.13 ** > <![CDATA[610.42±50.56 * > <![CDATA[3.92±1.21 ** > HFF <![CDATA[20.32±1.91 ΔΔ > <![CDATA[535.71±49.78 Δ > <![CDATA[2.25±0.71 ΔΔ >

[0185] Note: *p < 0.05, **p < 0.01 vs. NC; Δp < 0.05 vs. HF.

[0186] As can be seen from Figure 5 and Table 6, short-term high-sugar and high-fat diet can increase the body weight of rats. Compared with the Chinese patent

CN201910774273.4

[0187] Compound fermented grains targetedly regulate the F / B ratio of intestinal flora and increase the abundance of Akkermansia

[0188] Table 7 Effects of compound fermented grains on the distribution and abundance of phylum-level flora in high-sugar and high-fat rats intervened for 6 weeks

[0189] Group Firmicutes Bacteroidetes F / B Proteobacteria NC 67.20±5.28 31.25±5.13 2.22±0.48 0.75±0.28 HF 75.11±12.12 <![CDATA[2.91±3.10 ** > <![CDATA[63.22±57.22 * > 9.56±13.51 HFF <![CDATA[57.62±10.69 ΔΔ > <![CDATA[4.50±3.14 ** > 30.92±38.31 5.43±3.97

[0190] Table 8 Effects of compound fermented grains on the distribution and abundance of phylum-level flora in high-sugar and high-fat rats intervened for 9 weeks

[0191] Group Firmicutes Bacteroidetes F / B Proteobacteria NC 60.05±5.66 37.80±5.39 1.64±0.43 0.99±0.52 HF <![CDATA[78.88±10.22 ** > <![CDATA[4.28±2.43 ** > <![CDATA[27.64±24.76 * > <![CDATA[9.15±9.17 * > HFF <![CDATA[74.71±14.05 * > <![CDATA[9.75±9.05 ** > 15.20±11.23 2.63±0.83

[0192] Note: In Tables 7 and 8, *p < 0.05, **p < 0.01 vs. NC; Δp < 0.05, ΔΔp < 0.01 vs. HF.

[0193] Previous studies have found that the ratio of Firmicutes / Bacteroidetes (F / B) in obese patients is significantly higher than that in healthy subjects. As can be seen from Figure 1 A, Figure 6 , Table 7 and Table 8, the compound fermented grains in the present invention can significantly inhibit the increase in F / B value caused by high-fat and high-sugar diet.

[0194] Compound fermented grains can promote the increase of Akkermansia at the genus level

[0195] Table 9 Effects of compound fermented grains on the distribution and abundance of genus-level flora in high-sugar and high-fat rats intervened for 6 weeks

[0196]

[0197]

[0198] Table 10 Effects of compound fermented grains on the distribution and abundance of genus-level flora in high-sugar and high-fat rats intervened for 9 weeks

[0199] NC HF HFF Akkermansia 0.029±0.059 3.451±3.647 8.433±11.299 Lactobacillus 9.790±9.597 9.152±8.294 2.793±4.203 Oscillospira 3.345±1.829 2.027±2.124 3.890±2.025 Staphylococcaceae_staphylococcus 0.007±0.011 0.453±0.702 <![CDATA[10.157±11.876 *Δ > Blautia 0.141±0.119 <![CDATA[12.831±5.281 ** > <![CDATA[7.385±2.832 **Δ > Shigella 0.137±0.077 <![CDATA[7.650±9.019 * > 1.006±0.840 [Ruminococcus] 0.375±0.357 4.150±2.385 <![CDATA[12.979±8.136 **ΔΔ > Bacteroides 9.243±2.961 <![CDATA[2.944±2.169 * > 5.198±5.904

[0200] Note: In Tables 9 and 10, *p < 0.05, **p < 0.01 vs. NC; Δp < 0.05, ΔΔp < 0.01 vs. HF

[0201] A large number of existing studies have shown that Akkermansia plays an important role in the occurrence and development of obesity. The metabolic activity of Akkermansia on host metabolic physiology has also been determined to directly interact with several lipid metabolism substances, including altering endotoxin levels, short-chain fatty acid production, and increasing fatty acid oxidation in the intestine and adipose tissue. These metabolites can affect glucose and lipid homeostasis. Akkermansia has great potential to become a potential target to improve obesity, resist diabetes, inhibit liver diseases, and diseases caused by cardiovascular and cerebrovascular system disorders, etc. From Figure 1 B in Figures 7 - 10 , Tables 9 and 10, it can be seen that the main component of the formulated food of the present invention, the compound quinoa and hulless barley fermented grains, can significantly increase the relative abundance of the genus Akkermansia and simultaneously inhibit the relative abundance of the genus Shigella, indicating that it has good probiotic activity.

[0202] Effects of Compound Fermented Grains on Blood Lipids, Uric Acid and Transaminase Activity in Rats Fed a High-Fat and High-Sugar Diet

[0203] Table 11 Effects of Quinoa and Hulless Barley Compound Fermented Grains on Serum Biochemical Index Contents in Rats Fed a High-Sugar and High-Fat Diet

[0204] Index Unit NC HF HFF TC mmol / L 1.95±0.44 1.86±0.48 1.85±0.47 TG mmol / L 1.15±0.57 <![CDATA[0.61±0.17 a > 0.69±0.14 HDL mmol / L 0.88±0.14 <![CDATA[0.67±0.18 a > <![CDATA[0.59±0.07 a > LDL mmol / L 0.22±0.11 <![CDATA[0.60±0.29 a > <![CDATA[0.59±0.30 a > UA μmol / L 109.25±39.54 173.71±121.87 116.67±32.25 AST IU / L 156.56±49.5 254.57±222.17 166.45±47.65 ALT IU / L 49.74±11.06 <![CDATA[94.83±45.67 a > 76.08±32.32

[0205] Note: a: p < 0.05 vs. NC; b: p < 0.05 vs. HF; TC: total cholestoral, total cholesterol; TG: triglyceride, triglyceride; GLU: glucose, fasting blood glucose; HDL: high-density lipoprotein, high-density lipoprotein; LDL: low-density lipoprotein, low-density lipoprotein; Crea: Creatinine, creatinine; UA: uric acid, uric acid; AST: aspartate aminotransferase, aspartate aminotransferase; ALT: alanine aminotransferase, alanine aminotransferase.

[0206] As can be seen from Table 11, after 9 weeks of intervention with compound fermented grains in animals, the serum uric acid level was significantly lower than that in the simple high-sugar and high-fat diet group; the activities of transaminases AST and ALT in liver function indexes were also significantly lower than those in the simple high-sugar and high-fat diet group, indicating that compound fermented grains can improve uric acid metabolism disorders caused by glycolipid metabolism disorders and reduce liver damage.

[0207] Compound fermented grains alleviate hepatic steatosis induced by high-fat and high-sugar diet

[0208] As can be seen from Figure 11 In the normal control group, no hepatic steatosis was observed in the rat liver, and no obvious lipid droplets were seen. In the high-sugar and high-fat model group, varying degrees of hepatic steatosis occurred in the rat liver. Obvious hepatic steatosis was visible in its pathological sections, with a large number of lipid droplet vacuoles in hepatocytes and inflammatory cell aggregation. The degree of hepatic steatosis in the compound fermented grains intervention group was lighter than that in the HF group.

[0209] Compound fermented grains alleviate the damage to organs such as the pancreas in rats fed a high-fat and high-sugar diet

[0210] Table 12 Effects of compound fermented grains on pancreatic index, testicular index and thymic index in high-sugar and high-fat rats

[0211] Group Pancreatic index / % Testis index / % Thymus index / % NC 0.23±0.047 0.64±0.069 0.07±0.01 HF <![CDATA[0.16±0.024 * > <![CDATA[0.54±0.076 * > 0.08±0.01 HFF 0.19±0.043 0.60±0.050 0.08±0.014

[0212] Note: *p < 0.05, **p < 0.01 vs. NC; Δp < 0.05, ΔΔp < 0.01 vs. HF.

[0213] High sugar and high fat impede the function of pancreatic islet β cells to secrete insulin, resulting in a decrease in their insulin secretion ability. As shown in Figure 12 and Table 12, a significant decrease in pancreatic index (p < 0.05) occurred in both high-sugar and high-fat diet and diabetic rats; however, after 9 weeks of intervention with compound fermented grains, the decrease in pancreatic index could be inhibited. In addition, compound fermented grains can also alleviate the damage to reproductive organs caused by high-sugar and high-fat diet and the chronic inflammation caused by obesity, manifested as its ability to effectively inhibit the decrease in testicular index caused by high-sugar and high-fat diet; and alleviate the increase in thymic index.

[0214] In summary, in the formulated food of the present invention, the main functional component is the composite fermented grains of Lactobacillus plantarum from rye and quinoa; this composite fermented grain food can effectively inhibit the activities of α-amylase and α-glucosidase, control the blood glucose level of diabetes and the accompanying dyslipidemia; it can also effectively reduce body weight and abdominal fat, reduce uric acid, and alleviate liver steatosis by promoting the growth of intestinal probiotics (Akkermansia, AKK bacteria) and reducing the ratio of Firmicutes to Bacteroidetes (F / B); pancreatic damage caused by glycolipid metabolism disorders. Further, a formulated food or dietary supplement composed of components such as rice protein, pea protein, sunflower oil microcapsule powder, plant protein hydrolysate mixture, compound gum (guar gum: psyllium husk powder), flaxseed, chia seed, black sesame, chlorogenic acid, xylitol, inulin, cereal and milk flavor essence, etc., not only has a balanced nutrition and meets the requirements of the nutrient ratio of the three major energy-yielding nutrients and polyunsaturated fatty acids in the Dietary Guidelines for Chinese Residents 2022, but also can enhance its control effect on blood glucose, blood lipid, etc.

[0215] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A compound fermented cereal formula food that can be used to assist in blood sugar control, fat reduction, and weight loss, characterized in that, Comprising the following components in parts by mass: 20 - 40 parts of compound fermented grains, 1 - 3 parts of chlorogenic acid, 15 - 20 parts of plant protein mixture, and 1 - 5 parts of plant protein hydrolysate mixture; The preparation raw materials of the composite fermented grains include: Lactobacillus kisonensis JCM15041, hulless barley and quinoa; The mass ratio of the hulless barley to quinoa is 1:5 - 5:1; The plant protein mixture includes pea protein and rice protein; the mass ratio of the pea protein to the rice protein is 1:1; The plant protein hydrolysate mixture includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder; the mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder is 1:1:1:1:

1.

2. The compound fermented grain formula food according to claim 1, characterized in that The compound fermented grain formula food further includes: hulless barley flour, sunflower oil microcapsule powder, compound gum, flaxseed, chia seed, black sesame, xylitol, inulin, and essence; the compound gum includes guar gum and psyllium husk powder; The mass ratio of the compound fermented grains, hulless barley flour, sunflower oil microcapsule powder, compound gum, flaxseed, chia seed, black sesame, xylitol, inulin, and essence is (20 - 40):(10 - 30):(15 - 20):(1 - 2):(2 - 4):(2 - 4):(2 - 4):(1 - 3):(1 - 3):(0.2 - 0.8).

3. The compound fermented cereal formula food according to claim 2, wherein The hulless barley flour includes cooked hulless black barley flour and / or ordinary hulless barley flour; the mass ratio of the guar gum to the psyllium husk powder is 7:8; the essence includes cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is 1:

1.

4. A dietary supplement, characterized in that, Comprising the following components in parts by mass: 3 - 4 parts of compound fermented grains, 0.1 - 0.3 parts of chlorogenic acid, 0.1 - 0.2 parts of plant protein hydrolysate mixture, 0.5 - 1.5 parts of black sesame, and 0.1 - 0.3 parts of xylitol; The raw materials for preparing the composite fermented grains include: Lactobacillus kisonensis JCM15041, hulless barley and quinoa; the mass ratio of the hulless barley to the quinoa is 1:5 to 5:1; The plant protein hydrolysate mixture includes soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder; The mass ratio of the soy peptide powder, pea peptide powder, peanut peptide powder, wheat oligopeptide powder, and corn oligopeptide powder is 1:1:1:1:

1.

5. The dietary supplement according to claim 4, characterized in that, The dietary supplement further includes essence; the mass ratio of the compound fermented grains to the essence is (3 - 4):(0.02 - 0.08); the essence includes cereal essence and milk flavor essence; the mass ratio of the cereal essence to the milk flavor essence is 1:

1.

6. Use of the compound fermented cereal formulated food according to any one of claims 1 to 3 or the dietary supplement according to claim 4 or 5 in one or more of the following aspects, characterized in that, Including: 1) Preparing a product for assisting in inhibiting the activity of α - amylase; 2) Preparing a product for assisting in inhibiting the activity of α - glucosidase; 3) Preparing a product for assisting in controlling fasting blood glucose; 4) Preparing a product for assisting in reducing abdominal fat; 5) Preparing a product for assisting in promoting the increase of intestinal Akkermansia abundance; 6) Preparing a product for assisting in reducing the relative abundance of Firmicutes and the ratio of Firmicutes to Bacteroidetes; 7) Preparing a product for assisting in reducing body weight; 8) Preparing a product for assisting in reducing uric acid level; 9) Preparing a product for assisting in controlling fasting blood glucose and dyslipidemia.

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