Preparation method and application of a medicated bacterial composition for treating ulcerative colitis
By adding Akkermansia Muciniphila and fruit pulp to vinegar paste, a medicated bacterial composition was prepared, which solved the problems of poor drug compliance and adverse reactions in existing drugs, and achieved safe and effective treatment for ulcerative colitis.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- JIANGNAN UNIV
- Filing Date
- 2023-07-10
- Publication Date
- 2026-06-30
Smart Images
Figure BDA0004329385190000101 
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Abstract
Description
Technical Field
[0001] This invention relates to a method for preparing and applying a bacterial composition for treating ulcerative colitis, belonging to the field of biotechnology. Background Technology
[0002] Over the past two decades, urbanization and industrialization have led to a year-on-year increase in the incidence of inflammatory bowel disease (IBD). Simultaneously, the fast pace of life and the prevalence of fast food culture have made diet, stress, circadian rhythms, and medication use major factors influencing gut microbiota. This, to some extent, affects our immune system and contributes to the occurrence and development of IBD. Furthermore, as "connectors of the human metabolic system," gut microbiota can transfer inflammation that was originally confined to the intestines to other parts of the body, leading to inflammation in those areas and even cancer.
[0003] The medicinal value of vinegar, widely used in traditional Chinese medicine, was actually discovered in ancient times. The *Annotations on the Treatise on Febrile Diseases* records that vinegar can "heal sores in the throat," and the *Compendium of Materia Medica* records that vinegar has the effects of "dispersing blood stasis and treating jaundice and yellow sweat." The anti-inflammatory effects of vinegar paste have also been proven in modern times. As a concentrated form of vinegar, vinegar paste is enriched with the active substances of vinegar, thus improving the function and quality of the concentrated vinegar. It has been proven to have antioxidant, anti-inflammatory, lipid-lowering, and liver-protective functions. Besides vinegar paste, which is both food and medicine, probiotics also play an important role in various diseases. *Akkermansia muciniphila*, a novel mucin-degrading bacterium belonging to the phylum Verrucophyta, was discovered by Derrien in human feces in 2004. *Akkermansia muciniphila* colonizes the outer mucus layer of the intestine, using intestinal mucin as its carbon and nitrogen source for growth. Its consumption of mucin and the regeneration of mucin by goblet cells achieve a dynamic balance, thereby maintaining the stability of the mucus layer. Akkermansia Muciniphila exhibits biological functions such as promoting intestinal barrier integrity, regulating immune responses, suppressing inflammation, and reducing the risk of certain heart diseases, such as insulin resistance, total blood cholesterol, and adipose tissue storage.
[0004] Ulcerative colitis (UC) is an immune-mediated chronic intestinal disease characterized by inflammatory responses, oxidative stress, and increased apoptosis of intestinal epithelial cells. Disruption of the intestinal mucus layer increases epithelial permeability, making the intestine vulnerable to antigen attack. Consequently, increases in pro-inflammatory cytokines such as TNF-α, IL-12, IL-23, IL-6, and interleukin-1β, as well as upregulation of inflammatory chemokines like CXCL1, CXCL3, and CXCL8, lead to continuous leukocyte recruitment, thus perpetuating inflammation. Traditional treatments for UC include aminosalicylic acids, glucocorticoids, and immunosuppressants. Mesalazine is a first-line treatment for mild to moderate active UC. While these drugs are effective, they require long-term use, leading to poor patient adherence and various adverse reactions and safety risks, such as metabolic disturbances, dizziness, vomiting, hyperglycemia, and adrenaline suppression. Therefore, finding safer and more effective adjuvant therapies for UC is essential. Summary of the Invention
[0005] To address the aforementioned issues, this invention incorporates the probiotic Akkermansia Muciniphila into the vinegar paste for fermentation. Compared to traditional compound herbal compositions, this significantly improves the utilization rate of the medicinal materials, resulting in better therapeutic effects for ulcerative colitis and overcoming the adverse reactions caused by traditional drug treatments for the same condition. Furthermore, fruit pulp is added to the fermentation product, enhancing both the taste and the functionality of the composition, further improving the therapeutic effect.
[0006] The first objective of this invention is to provide a method for preparing a medicated bacterial composition for treating ulcerative colitis, comprising the following steps:
[0007] S1. Prepare vinegar paste by distillation and concentration method;
[0008] S2. Anaerobic fermentation of Akkermansia muciniphila at 35–38°C for 35–45 h yields live bacteria;
[0009] S3. Add the vinegar extract from S1 to the live bacteria in S2, and anaerobic ferment at 35-38℃ for 15-35 hours to obtain a mixture of medicine and bacteria.
[0010] S4. Add fruit pulp to the bacterial-medicine mixture from S3 for preparation, and sterilize to obtain the bacterial-medicine composition for treating ulcerative colitis.
[0011] Further, in step S1, the method for preparing the vinegar paste is as follows: heating and distilling vinegar at 60℃~80℃ for 20~30h, collecting the concentrated vinegar liquid, adding yeast extract to it, mixing well and separating into layers, and taking the lower layer liquid to obtain the vinegar paste.
[0012] Furthermore, the mass ratio of concentrated vinegar to yeast extract is 300-400:1-1.5.
[0013] Furthermore, step S1 also includes the steps of filtering, homogenizing, and sterilizing the vinegar paste.
[0014] Furthermore, homogenization includes, but is not limited to, high-pressure homogenization to make the vinegar paste particles uniform, such as processing with a homogenizer at 20℃~30℃ and pressure 15~25MPa.
[0015] Furthermore, sterilization includes, but is not limited to, high-temperature sterilization, such as sterilization at 130-170°C.
[0016] Further, in step S2 or S3, Akkermansia muciniphila is cultured using food-grade culture medium.
[0017] Furthermore, the Akkermansia Muciniphila is Akkermansia Muciniphila ATCC BAA-835.
[0018] Further, in step S3, the amount of Akkermansia muciniphila added is 6 × 10⁻⁶. 10 ~6×10 11 Vinegar paste per 100mL.
[0019] Further, in step S4, the amount of fruit pulp added is 30% to 40% of the mass of the prepared fungal-medicine mixture.
[0020] Furthermore, in step S4, the fruit pulp is obtained by pulping and enzymatic hydrolysis of fruit pulp.
[0021] Furthermore, the enzymatic hydrolysis process involves adding cellulase and pectinase to the pulped fruit pulp for enzymatic hydrolysis at a temperature of 50–55°C for 2–3 hours.
[0022] Furthermore, 0.3%–0.5% of cellulase and 0.3%–0.4% of pectinase by weight of the total pulp are added for enzymatic hydrolysis.
[0023] Furthermore, the fruit is selected from at least two of apples, dragon fruit, bananas, grapes, pineapples, and kiwis. Preferably, the fruit pulp is a mixture of apples, bananas, and dragon fruit in a mass ratio of 4-5:5-6:2-3.
[0024] Further, in step S4, the prepared drug-bacterial mixture is subjected to high-pressure homogenization sterilization at 140-160 MPa and 40-50 °C.
[0025] A second objective of this invention is to provide a fungal composition obtained by the above preparation method.
[0026] A third objective of this invention is to provide the use of the above-described bacterial composition in the preparation of a medicament for the treatment of ulcerative colitis.
[0027] The beneficial effects of this invention are:
[0028] 1. The medicated bacterial composition of this invention combines live Akkermansia Muciniphila bacteria and vinegar extract. Based on the analysis of clinical test data, extensive animal experiments and in-depth research have been conducted to provide a new application of the medicated bacterial composition in the treatment of ulcerative colitis. Experimental results show that, compared with compound or non-bacterial compositions, gavage administration of the medicated bacterial composition to mice significantly increases colonic intestinal volume and reduces the level of inflammation in the body, exhibiting a more significant therapeutic effect in ulcerative colitis model mice. Furthermore, experimental results indicate that the medicated bacterial composition is reliable in efficacy, safe to use, and has no toxic side effects, and can be used to prepare food or medicine for the treatment of ulcerative colitis.
[0029] 2. The vinegar paste in this invention is a traditional Chinese medicine that is both food and medicine, rich in organic acids, polysaccharides, proteins, flavonoids, polyphenols, ligustrazine, and other active substances. It has an immunomodulatory effect by reducing inflammatory markers and altering the intestinal flora through dietary intervention. The vinegar paste can inhibit the secretion of inflammatory factors IL-2, IL-6, IL-13, G-CSF, GMCSF, IFN-γ, and RANTES in the serum of mice with colitis, and promote the expression of antimicrobial peptides in related intestinal tissues. Furthermore, the vinegar paste can also affect intestinal and systemic health by increasing potentially beneficial intestinal bacteria such as Akkermansia. In addition, this invention utilizes freeze-drying and distillation concentration techniques to prepare the vinegar paste, increasing the aging rate of the vinegar paste, accelerating the enrichment of active ingredients, and improving the function and quality of the vinegar paste.
[0030] 3. The fresh fruit pulp in this invention is a mixture of apple, dragon fruit, banana, grape, pineapple, and kiwi fruit pulp. The pulp is rich in pectin, flavonoids, polyphenols, vitamins, etc., and has functions such as enhancing and regulating human immunity, anti-oxidation, anti-inflammation, and promoting the growth of beneficial bacteria in the intestines. At the same time, the fruit pulp can also improve the taste of the medicinal bacteria composition. Detailed Implementation
[0031] The present invention will be further described below with reference to specific embodiments, so that those skilled in the art can better understand and implement the present invention, but the embodiments are not intended to limit the present invention.
[0032] The materials and methods involved in the following embodiments are as follows:
[0033] Yeast extract: Angel Yeast.
[0034] Akkermansia Muciniphila: Cat. No. BAA-835, purchased from China Industrial Microbial Culture Collection Center.
[0035] Akkermansia Muciniphila culture medium: The following components are added to the basic components of standard brain heart infusion liquid medium (BHI): mucin (0.25%), L-cysteine (0.1 mL of 3% stock solution per 10 mL of medium).
[0036] Example 1
[0037] (1) Preparation of vinegar paste: Vinegar was heated and concentrated at 80℃ for 20 hours, and the distilled and concentrated vinegar solutions were collected. Yeast extract was added to the concentrated vinegar solution at a ratio of 1:300, mixed well, and allowed to stand. The lower layer was then collected to obtain the prepared vinegar paste. The prepared vinegar paste raw material was filtered to remove impurities and then homogenized to ensure uniform particle size. The homogenization temperature was 20℃ and the pressure was 20MPa. Finally, the vinegar paste was sterilized at 150℃ for 15 seconds. After sterilization, it was cooled to room temperature, and the preparation of the vinegar paste was completed.
[0038] (2) Preparation of Akkermansia Muciniphila bacteria: According to the HACCP quality system, the bacteria were cultured in food-grade culture medium and fermented under anaerobic conditions at 37°C for 38 hours to obtain live Akkermansia Muciniphila bacteria for later use.
[0039] (3) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 4:5:3 and pulped. 0.3% (by weight of total fruit pulp) of cellulase and 0.35% (by weight of pectinase) of pectinase are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0040] (4) Preparation of the drug-bacterial mixture: Add the live Akkermansia Muciniphila bacteria obtained in step (2) to the vinegar paste obtained in step (1), and ferment it under anaerobic conditions at 37°C for 15 hours to obtain the drug-bacterial mixture.
[0041] The amount of live Akkermansia Muciniphila bacteria added was 6 × 10⁻⁶. 10 Vinegar paste per 100mL.
[0042] (5) Blending: Add the fruit pulp obtained in step (3) to the compound mixture obtained in step (4) for blending;
[0043] The amount of fresh fruit pulp added is 35% of the mass of the compound mixture.
[0044] (6) High-pressure homogenization sterilization: The drug-bacterial composition is homogenized and sterilized at 150 MPa and 45°C to finally obtain the drug-bacterial composition for treating ulcerative colitis.
[0045] Example 2
[0046] (1) Preparation of vinegar paste: Vinegar was heated and concentrated at 60℃ for 28 hours, and the distilled and concentrated vinegar solutions were collected. Yeast extract was added to the concentrated vinegar solution at a ratio of 1:400, mixed well, and allowed to stand. The lower layer was then collected to obtain the prepared vinegar paste. The prepared vinegar paste raw material was filtered to remove impurities and then homogenized to ensure uniform particle size. The homogenization temperature was 25℃ and the pressure was 20MPa. Finally, the vinegar paste was sterilized at 150℃ for 15 seconds. After sterilization, it was cooled to room temperature, and the preparation of the vinegar paste was completed.
[0047] (2) Preparation of Akkermansia Muciniphila bacteria: According to the HACCP quality system, the bacteria were cultured in food-grade culture medium and fermented under anaerobic conditions at 35℃ for 45h to obtain live Akkermansia Muciniphila bacteria for later use.
[0048] (3) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 5:6:3 and pulped. 0.3% (by weight of total fruit pulp) of cellulase and 0.35% (by weight of pectinase) of pectinase are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0049] (4) Preparation of the drug-bacterial mixture: Add the live Akkermansia Muciniphila bacteria obtained in step (2) to the vinegar paste obtained in step (1), and ferment it under anaerobic conditions at 37°C for 30 hours to obtain the drug-bacterial mixture.
[0050] The amount of live Akkermansia Muciniphila bacteria added was 6 × 10⁻⁶. 10 Vinegar paste per 100mL.
[0051] (5) Blending: Add the fresh fruit pulp obtained in step (3) to the compound mixture obtained in step (4) for blending;
[0052] The amount of fresh fruit pulp added is 35% of the mass of the compound mixture.
[0053] (6) High-pressure homogenization sterilization: The drug-bacterial composition is homogenized and sterilized at 150 MPa and 45°C to finally obtain the drug-bacterial composition for treating ulcerative colitis.
[0054] Example 3
[0055] (1) Preparation of vinegar paste: Vinegar was heated and concentrated at 70℃ for 24 hours, and the distilled and concentrated vinegar solutions were collected. Yeast extract was added to the concentrated vinegar solution at a ratio of 1.5:300, mixed well, and allowed to stand. The lower layer was then collected to obtain the prepared vinegar paste. The prepared vinegar paste raw material was filtered to remove impurities and then homogenized to ensure uniform particle size. The homogenization temperature was 25℃ and the pressure was 20MPa. Finally, the vinegar paste was sterilized at 150℃ for 15 seconds. After sterilization, it was cooled to room temperature, and the preparation of the vinegar paste was completed.
[0056] (2) Preparation of Akkermansia Muciniphila bacteria: According to the HACCP quality system, the bacteria were cultured in food-grade culture medium and fermented under anaerobic conditions at 37°C for 40 hours to obtain live Akkermansia Muciniphila bacteria for later use.
[0057] (3) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 5:6:3 and pulped. 0.3% (by weight of total fruit pulp) of cellulase and 0.35% (by weight of pectinase) of pectinase are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0058] (4) Preparation of the drug-bacterial mixture: Add the live Akkermansia Muciniphila bacteria obtained in step (2) to the vinegar paste obtained in step (1), and ferment it under anaerobic conditions at 37°C for 20 hours to obtain the drug-bacterial mixture.
[0059] The amount of live Akkermansia Muciniphila bacteria added was 6 × 10⁻⁶. 11 Vinegar paste per 100mL.
[0060] (5) Blending: Add the fresh fruit pulp obtained in step (3) to the compound mixture obtained in step (4) for blending;
[0061] The amount of fresh fruit pulp added is 35% of the mass of the compound mixture.
[0062] (6) High-pressure homogenization sterilization: The drug-bacterial composition is homogenized and sterilized at 150 MPa and 45°C to finally obtain the drug-bacterial composition for treating ulcerative colitis.
[0063] Comparative Example 1
[0064] (1) Preparation of vinegar paste: Vinegar was heated and concentrated at 70℃ for 24 hours, and the distilled and concentrated vinegar solutions were collected. Yeast extract was added to the concentrated vinegar solution at a ratio of 1.5:300, mixed well, and allowed to stand. The lower layer was then collected to obtain the prepared vinegar paste. The prepared vinegar paste raw material was filtered to remove impurities and then homogenized to ensure uniform particle size. The homogenization temperature was 25℃ and the pressure was 20MPa. Finally, the vinegar paste was sterilized at 150℃ for 15 seconds. After sterilization, it was cooled to room temperature, and the preparation of the vinegar paste was completed.
[0065] (2) Preparation of Akkermansia Muciniphila bacteria: According to the HACCP quality system, the bacteria were cultured in food-grade culture medium and fermented under anaerobic conditions at 37°C for 40 hours to obtain live Akkermansia Muciniphila bacteria for later use.
[0066] (3) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 5:6:3 and pulped. 0.3% (by weight of total fruit pulp) of cellulase and 0.35% (by weight of pectinase) of pectinase are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0067] (4) Compounding: Add the live Akkermansia Muciniphila bacteria obtained in step (2) to the vinegar paste obtained in step (1) to obtain a compound mixture;
[0068] The amount of live Akkermansia Muciniphila bacteria added was 6 × 10⁻⁶. 11 Vinegar paste per 100mL.
[0069] (5) Blending: Add the fresh fruit pulp obtained in step (3) to the compound mixture obtained in step (4) for blending;
[0070] The amount of fresh fruit pulp added is 35% of the mass of the compound mixture.
[0071] (6) High-pressure homogenization sterilization: The drug-bacterial composition is homogenized and sterilized at 150 MPa and 45°C to finally obtain the drug-bacterial composition for treating ulcerative colitis.
[0072] Comparative Example 2
[0073] (1) Preparation of vinegar paste: Vinegar was heated and concentrated at 70℃ for 24 hours, and the distilled and concentrated vinegar solutions were collected. Yeast extract was added to the concentrated vinegar solution at a ratio of 1.5:300, mixed well, and allowed to stand. The lower layer was then collected to obtain the prepared vinegar paste. The prepared vinegar paste raw material was filtered to remove impurities and then homogenized to ensure uniform particle size. The homogenization temperature was 25℃ and the pressure was 20MPa. Finally, the vinegar paste was sterilized at 150℃ for 15 seconds. After sterilization, it was cooled to room temperature, and the preparation of the vinegar paste was completed.
[0074] (2) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 5:6:3 and pulped. 0.3% (by weight of the pulp) of cellulase and 0.35% (by weight of pectinase) of the pulp are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0075] (3) Blending: Add the fresh fruit pulp obtained in step (2) to the compound mixture obtained in step (1) for blending;
[0076] The amount of fresh fruit pulp added is 35% of the mass of the compound mixture.
[0077] (6) High-pressure homogenization sterilization: The mixture is homogenized and sterilized at 150 MPa and 45°C to obtain a composition for treating ulcerative colitis.
[0078] Comparative Example 3
[0079] (1) Preparation of Akkermansia Muciniphila bacteria: According to the HACCP quality system, the bacteria were cultured in food-grade culture medium and fermented under anaerobic conditions at 37°C for 40 hours to obtain live Akkermansia Muciniphila bacteria for later use.
[0080] (2) Fruit raw material pretreatment: Fruit pulp is extracted from the raw materials. Apples, bananas, and dragon fruit are mixed in a mass ratio of 5:6:3 and pulped. 0.3% (by weight of the pulp) of cellulase and 0.35% (by weight of pectinase) of the pulp are added to the pulp. The enzymatic hydrolysis temperature is 50-55℃, and the hydrolysis time is 2-2.5 hours. After grinding with a colloid mill, fresh fruit pulp is obtained and set aside for later use.
[0081] (3) Preparation: Add the live Akkermansia Muciniphila bacteria obtained in step (1) to the fresh fruit pulp obtained in step (2) to obtain a compound mixture;
[0082] Among them 6×10 11Add 100 mL of fruit pulp to Akkermansia Muciniphila bacteria.
[0083] (4) High-pressure homogenization sterilization: The compound mixture is homogenized and sterilized at 150 MPa and 45°C to obtain a composition for treating ulcerative colitis.
[0084] Test case: Performance of the medicated bacterial composition for treating ulcerative colitis
[0085] (1) Laboratory animals
[0086] Ninety male C57BL / 6 mice, aged 5-6 weeks.
[0087] (2) Experimental reagents
[0088] Compositions of Examples 1, 2, and 3, Comparative Examples 1, 2, and 3, mouse feed containing 2.5% DSS aqueous solution, and mesalazine tablets.
[0089] (3) Experimental methods
[0090] Mice were randomly divided into 9 groups of 10 each: normal group, model group, positive control group, drug treatment group 1, drug treatment group 2, drug treatment group 3, drug treatment group 4, drug treatment group 5, and drug treatment group 6. The grouping and drug treatment relationship are shown in Table 1.
[0091] Table 1 Grouping and Dosing Information
[0092]
[0093]
[0094] The normal control group received normal diet and water; the model group received a diet containing 2.5% DSS aqueous solution for 15 days; the experimental group received a diet containing 2.5% DSS aqueous solution for 9 days, and from day 10 to day 15, mice were administered the combination or mesalazine tablets by gavage daily at doses of 5 mL / kg and 0.15 g / kg, respectively. Changes in mouse body weight were recorded (Table 2). On day 16, mice were euthanized by cervical dislocation. Colons were collected, and colon length, inflammatory factors in colon cells, and MPO and MDA levels were measured (Table 3).
[0095] Table 2 Statistical results of body weight changes in each group of mice
[0096]
[0097] Table 3 Statistical results of relevant indicators in the intestines of mice in each group
[0098]
[0099] Note: ### P < 0.001 compared with the blank group; *** P < 0.001 compared with the model group; ** P < 0.01 compared with the model group; * P < 0.05 compared with the model group.
[0100] (4) The content indicators of the fungal composition obtained in this invention are as follows:
[0101] Water content ≤40-45%, total acid content ≥8.0g / 100g, total polysaccharide content ≥3.50g / 100g, total phenol content ≥5.00mg / g, total flavonoid content ≥4.50mg / g.
[0102] In summary, the product of this invention can significantly increase the body weight and colon length of mice with ulcerative colitis, reduce inflammatory factors on mouse colon cells, and decrease the activity of MPO and the content of MDA in mouse colon tissue. This indicates that the product of this invention can significantly exert anti-inflammatory effects and inhibit oxidative stress and inflammatory responses in mice. These results demonstrate that the product of this invention has a significant therapeutic effect on ulcerative colitis and can be used as a drug with good therapeutic efficacy for ulcerative colitis.
[0103] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.
Claims
1. A method for preparing a medicated bacterial composition for treating ulcerative colitis, characterized in that, Includes the following steps: S1. Heat and distill the vinegar at 60℃~80℃ for 20~30h, collect the concentrated vinegar liquid, add yeast extract to it, mix well and separate into layers, take the lower layer liquid to prepare vinegar paste. S2, Akkermansia mycotoxinus ( Akkermansia Muciniphila ATCC BAA-835 was anaerobic fermented at 35~38℃ for 35~45 hours to obtain live bacteria; S3. Add the vinegar extract from S1 to the live bacteria in S2, and anaerobic ferment at 35~38℃ for 15~35h to obtain a mixture of medicine and bacteria. S4. Add fruit pulp to the bacterial-medicine mixture of S3 for preparation, sterilize, and obtain the bacterial-medicine composition for treating ulcerative colitis. The fruit pulp is obtained by pulping and enzymatic hydrolysis of fruit pulp, and the fruit is apple, banana, and dragon fruit.
2. The preparation method according to claim 1, characterized in that: In step S3, the myxotrophic Akkermansia ( Akkermansia Muciniphila The addition amount is 6×10 10 ~ 6×10 11 Vinegar paste per 100 mL.
3. The preparation method according to claim 1, characterized in that: In step S4, the amount of fruit pulp added is 30% to 40% of the mass of the prepared fungal-medicine mixture.
4. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis process involves adding cellulase and pectinase to the pulped fruit pulp for enzymatic hydrolysis at a temperature of 50-55°C for 2-3 hours.
5. The fungal composition obtained by the preparation method according to any one of claims 1-4.
6. The use of the bacterial composition obtained according to claim 5 in the preparation of a medicament for the treatment of ulcerative colitis.