Oral health probiotic effervescent tablets and preparation process

Abstract

The application discloses an oral cavity health probiotic effervescent tablet and a preparation process, and relates to the technical field of biological medicine. The application provides a probiotic product, wherein the probiotic product comprises saliva lactobacillus SL311, rhamnose lactobacillus 4F225, jujube fruit, white kidney bean extract and tremella polysaccharide; the saliva lactobacillus SL311 has a preservation number of CGMCC No. 23550; and the rhamnose lactobacillus 4F225 has a preservation number of CGMCC No. 26437. The probiotic product has good stability, can inhibit pathogenic bacteria in the oral cavity, has an obvious improvement effect on oral cavity ulcers, and has a good application prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of biological medicine, in particular to an oral health probiotic effervescent tablet and a preparation process thereof. BACKGROUND

[0002] The human oral environment is a complex microecosystem formed by a variety of microbial collections, and the oral cavity is a moist environment with rich nutrition, suitable pH and temperature, which is suitable for the growth of various microorganisms. The microorganisms colonized in the human oral cavity include bacteria, fungi, viruses and the like. These microorganisms have two survival states in the oral cavity, one is in a free state, suspended in the saliva with fluidity, and the other is attached to the surface of some organs in the oral cavity, such as the dorsum of the tongue and the gingival sulcus. These oral microorganisms interact with each other through mutual antagonism, competition and cooperation, and with the host, which significantly affects oral health.

[0003] In the complex oral environment, only the balance between microbial communities and between microbial communities and the host oral cavity can maintain oral health. When foreign microorganisms enter the oral environment or some microorganisms in the oral environment grow excessively in the oral cavity, they break the balance of the oral microecosystem, thereby destroying oral health and leading to the occurrence of oral diseases.

[0004] The approaches to prevent and treat oral diseases include oral antibiotics, but long-term use of antibiotics not only destroys the balance of the oral ecosystem, but also exacerbates the problem of bacterial drug resistance. Research projects on probiotics are continuously carried out, and researchers have found that probiotics can prevent and treat various diseases, and this method of preventing and treating diseases has gradually been applied to the field of oral medicine. It not only can control the growth of oral pathogenic bacteria, but also can maintain normal oral microecological flora and protect oral health.

[0005] A probiotic agent for inhibiting oral pathogenic bacteria and its application are disclosed in Chinese Patent CN116747249A. The strain in the probiotic agent for inhibiting oral pathogenic bacteria includes an inactivated Lactobacillus gasseri LG08 strain with a preservation number of CGMCC No. 16131. The present application develops a new use of the Lactobacillus gasseri LG08 strain, which can obviously coagulate with oral pathogenic bacteria such as Porphyromonas gingivalis or Streptococcus mutans to form a coagulum, reduce the formation of dental plaque, and further prevent and treat periodontal disease or dental caries.

[0006] A kind of oral cavity bacterial toothpaste added probiotic and its preparation method are disclosed in Chinese patent CN110559253A, its raw materials include the following components: toothpaste base 45-55 parts, Ai Cao 10-20 parts, Dendrobium officinale 10-20 parts, Bletilla striata 10-20 parts, licorice 10-20 parts, red citrus 10-20 parts, probiotic freeze-dried powder 1-2 parts;The preparation method of the above traditional Chinese medicine toothpaste is to pick and wash Ai Cao, Dendrobium officinale, Bletilla striata, licorice and red citrus, then low-temperature drying and crushing, then adding pure water and probiotic freeze-dried powder for dissolving, and adding toothpaste base while stirring and heating, finally vacuum degassing and grinding, and it is obtained.The toothpaste prepared by the invention can effectively prevent and improve oral inflammation and oral hygiene, kill harmful bacteria in oral cavity, and has the effect of preventing oral diseases.But it does not consider the effect of probiotic agent on oral ulcer.

[0007] At present, a kind of probiotic product with strong stability and capable of inhibiting pathogenic bacteria, maintaining oral health and significantly improving oral ulcer is needed. SUMMARY

[0008] The purpose of the present application is to provide an oral health probiotic effervescent tablet and a preparation process, the probiotic effervescent tablet of the present application can better inhibit oral pathogenic bacteria and has a good effect on treating oral ulcer.

[0009] To achieve the above-mentioned purpose of the application, the technical solution of the present application is as follows:

[0010] The present application provides a strain of Lactobacillus salivarius SL311, the preservation number of the Lactobacillus salivarius is CGMCC No.23550.

[0011] In one aspect, the present application provides a probiotic product, which comprises Lactobacillus salivarius SL311, Lactobacillus rhamnosus 4F225, jujube fruit, white kidney bean extract and tremella polysaccharide, the preservation number of the Lactobacillus salivarius SL311 is CGMCC No.23550;The preservation number of the Lactobacillus rhamnosus 4F225 is CGMCC No.26437.

[0012] Preferably, the probiotic product comprises 1-10 parts of Lactobacillus salivarius SL311 with effective viable count of (1-10) × 10 8 CFU / g, 1-6 parts of Lactobacillus rhamnosus 4F225 with effective viable count of (1-10) × 10 8 CFU / g, 1-8 parts of jujube fruit, 1-10 parts of white kidney bean extract and 1-8 parts of tremella polysaccharide.

[0013] Further preferably, the probiotic product comprises, in parts by weight: 2-8 parts of Lactobacillus salivarius SL311 having an effective viable count of (1-10) x 10 8 CFU / g, 3-5 parts of Lactobacillus rhamnosus 4F225 having an effective viable count of (1-10) x 10 8 CFU / g, 2-6 parts of Fructus Hoveniae, 4-10 parts of white kidney bean extract, and 4-8 parts of tremella polysaccharide.

[0014] Preferably, the mass ratio of Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 is (1-3): 1.

[0015] Further preferably, the mass ratio of Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 is 3:2.

[0016] Preferably, the probiotic product further comprises a disintegrant, a filler, a binder, a sweetener, and a surface active agent.

[0017] Preferably, the probiotic product comprises, in parts by weight: 50-80 parts of a disintegrant, 10-30 parts of a filler, 1-5 parts of a binder, 10-20 parts of a sweetener, and 5-10 parts of a surface active agent.

[0018] Further preferably, the probiotic product comprises, in parts by weight: 50-70 parts of a disintegrant, 10-15 parts of a filler, 3-5 parts of a binder, 10-15 parts of a sweetener, and 8-10 parts of a surface active agent.

[0019] Most preferably, the probiotic product comprises, in parts by weight: 6 parts of Lactobacillus salivarius SL311, 4 parts of Lactobacillus rhamnosus 4F225, 5 parts of Fructus Hoveniae, 8 parts of white kidney bean extract, 6 parts of tremella polysaccharide, 60 parts of a disintegrant, 12 parts of a filler, 4 parts of a binder, 10 parts of a sweetener, and 10 parts of a surface active agent.

[0020] Further, the disintegrant is selected from one or more of tartaric acid, citric acid, malic acid, citric acid, potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate.

[0021] Still further, the disintegrant is citric acid.

[0022] Further, the filler is selected from one or more of dextrin, starch, microcrystalline cellulose.

[0023] Still further, the filler is starch.

[0024] Further, the adhesive is selected from one or more of ethanol, starch paste, sugar syrup, hydroxypropyl methylcellulose, sodium carboxymethylcellulose, sodium alginate, polyvinylpyrrolidone.

[0025] Still further, the adhesive is hydroxypropyl methylcellulose.

[0026] Further, the sweetener is selected from one or more of erythritol, white granulated sugar, glucose, fructose, sucrose, maltose, starch sugar, lactose, isomalt, xylitol, sucralose, steviol glycoside, acesulfame potassium, sorbitol, L-arabinose, maltitol, mannitol.

[0027] Still further, the sweetener is erythritol.

[0028] Further, the surfactant is selected from one or more of sodium dodecyl sulfate, lecithin, galactitol, sodium stearoyl lactylate, calcium stearoyl lactylate, fatty acyl propyl betaine.

[0029] Still further, the surfactant is sodium dodecyl sulfate.

[0030] Specifically, the probiotic product includes, but is not limited to, oral spray, oral effervescent tablet, chewable tablet, toothpaste, tooth powder, mouthwash, oral gel.

[0031] Further specifically, the probiotic product is an oral effervescent tablet.

[0032] In another aspect, the present application provides a method for preparing the probiotic product as described above, comprising the following steps:

[0033] (1) inoculate Lactobacillus salivarius SL311 and Lactococcus rhamnosus 4F225 into culture medium respectively for culture to obtain fermentation liquor;

[0034] (2) centrifuge the fermentation liquor of step (1) respectively to obtain bacterial slurry;

[0035] (3) mix the bacterial slurry of step (2) with fine powder of Hamamelis virginiana, white kidney bean extract and tremella polysaccharide, and add disintegrant, filler, adhesive, sweetener and surfactant, and mix well;

[0036] (4) dry, input into a mixer, and press into tablets to obtain the product.

[0037] Preferably, the inoculation amount of Lactobacillus salivarius SL311 and Lactococcus rhamnosus 4F225 in step (1) is 1-10%.

[0038] Further preferably, the inoculation amount of Lactobacillus salivarius SL311 and Lactococcus rhamnosus 4F225 in step (1) is 5%.

[0039] Preferably, the culture medium of the Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 in step (1) is MRS culture medium.

[0040] Preferably, the culture condition in step (1) is 30-38℃, the rotation speed is 100-200r / min, and the culture time is 20-30h.

[0041] Further preferably, the culture condition in step (1) is 37℃, the rotation speed is 150r / min, and the culture time is 24h.

[0042] Preferably, the drying condition in step (4) is drying at 50-60℃ until the water content is 4-6%.

[0043] In another aspect, the present application provides the use of the probiotic product or the probiotic product prepared by the above preparation method in the preparation of a medicament for treating oral ulcer.

[0044] Preferably, the present application also provides the use of the probiotic product or the probiotic product prepared by the above preparation method in the preparation of a product for inhibiting oral pathogenic bacteria.

[0045] Further, the oral pathogenic bacteria include, but are not limited to, Streptococcus mutans, Porphyromonas gingivalis, Fusobacterium nucleatum, Staphylococcus aureus, Actinomyces naeslundii, and Actinobacillus actinomycetemcomitans.

[0046] The present application has the following advantages:

[0047] (1) The probiotic effervescent tablet of the present application has good stability and can inhibit oral pathogenic bacteria, including Streptococcus mutans, Porphyromonas gingivalis, and Fusobacterium nucleatum.

[0048] (2) The probiotic effervescent tablet of the present application can significantly promote the healing of ulcer wounds caused by oral ulcer and has good effect on treating oral ulcer.

[0049] DEPOSIT DESCRIPTION

[0050] Deposit number: CGMCC No. 23550;

[0051] Classification name: Lactobacillus salivarius;

[0052] Date of deposit: October 09, 2021;

[0053] Deposit unit: China General Microbiological Culture Collection Center;

[0054] Abbreviation of the depositary: CGMCC;

[0055] Address of the depositary: No. 3, Beichen West Road, Haidian District, Beijing. DETAILED DESCRIPTION

[0056] In order to make the technical means, creative features, purposes and effects of the present application easy to understand, the following specific embodiments are further illustrated, but the following embodiments are only preferred embodiments of the present application, not all. Based on the embodiments in the embodiments, other embodiments obtained by those skilled in the art without creative labor are within the protection scope of the present application. In the following examples, if not otherwise specified, the operation method used is a conventional operation method, the equipment used is a conventional equipment, and the equipment and materials used in each example are the same.

[0057] In the following examples and comparative examples:

[0058] The preservation number of Lactobacillus salivarius SL311 is CGMCC No. 23550;

[0059] The preservation number of Lactobacillus rhamnosus 4F225 is CGMCC No. 26437.

[0060] In the following examples and comparative examples, the quality of the jinyingzi and the tremella polysaccharide meets the requirements of the following table.

[0061]

[0062]

[0063] In the following examples and comparative examples, the white kidney bean extract meets the provisions of GB / T 29602.

[0064] Example 1 probiotic effervescent tablets

[0065] The probiotic effervescent tablets comprise the following components by weight fraction:

[0066] Table 1.

[0067] Components Wt. parts Lactobacillus salivarius SL311 6 parts Lactobacillus rhamnosus 4F225 4 parts Hovenia dulcis Thunb. 5 parts White kidney bean extract 8 parts Tremella polysaccharide 6 parts Citric acid 60 parts Erythritol 10 parts Hydroxypropyl methylcellulose 4 parts Starch 12 parts Sodium lauryl sulfate 10 parts Components Wt. parts

[0068] The preparation method of the probiotic effervescent tablets comprises the following steps:

[0069] (1) Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 are respectively inoculated into MRS culture medium at an inoculation amount of 5%, and fermentation liquor is obtained;

[0070] (2) The fermentation liquor of step (1) is centrifuged to obtain bacterial slurry;

[0071] (3) The bacteria slurry of step (2) is mixed with jujube fruit, white kidney bean extract and tremella polysaccharide, and disintegrating agent, filling agent, binder, sweetener and surfactant are added and mixed evenly;

[0072] (4) Drying at 50-60℃ until the water content is 4-6%, and then inputting into a mixer after sieving through a 20-mesh sieve, and tabletting to form.

[0073] Example 2

[0074] The probiotic effervescent tablet comprises the following components by weight fraction:

[0075] Table 2.

[0076] Lactobacillus salivarius SL311 6 parts Lactobacillus rhamnosus 4F225 4 parts Hovenia dulcis Thunb. 2 parts White kidney bean extract 3 parts Tremella polysaccharide 4 parts Citric acid 50 parts Erythritol 15 parts Hydroxypropyl methylcellulose 4 parts Starch 15 parts Sodium lauryl sulfate 8 parts Components Wt. parts Lactobacillus salivarius SL311

[0077] The preparation method of the probiotic effervescent tablet is the same as that of Example 1.

[0078] Example 3

[0079] The probiotic effervescent tablet comprises the following components by weight fraction:

[0080] Table 3.

[0081] 9 parts Lactobacillus rhamnosus 4F225 6 parts Hovenia dulcis Thunb. 6 parts White kidney bean extract 8 parts Tremella polysaccharide 6 parts Citric acid 70 parts Erythritol 10 parts Hydroxypropyl methylcellulose 4 parts Starch 20 parts Sodium lauryl sulfate 10 parts Components Wt. parts Lactobacillus salivarius SL311 9 parts

[0082] The preparation method of the probiotic effervescent tablet is the same as that of Example 1.

[0083] Example 4

[0084] The probiotic effervescent tablet comprises the following components by weight fraction:

[0085] Table 4.

[0086] Lactobacillus rhamnosus 4F225 6 parts Hovenia dulcis Thunb. 8 parts White kidney bean extract 10 parts Tremella polysaccharide 8 parts Citric acid 80 parts Erythritol 20 parts Hydroxypropyl methylcellulose 5 parts Starch 25 parts Sodium lauryl sulfate 10 parts Components Wt. parts Lactobacillus salivarius SL311 12 parts Lactobacillus rhamnosus 4F225

[0087] The preparation method of the probiotic effervescent tablet is the same as that of Example 1.

[0088] Comparative Example 1

[0089] Comparative Example 1 differs from Example 1 in that the mass ratio of Lactobacillus salivarius SL311 and Lactococcus rhamnosus 4F225 is different, and the rest is the same. The probiotic effervescent tablet of Comparative Example 1 comprises the following components by weight fraction:

[0090] Table 5.

[0091]

[0092]

[0093] Comparative Example 2

[0094] The difference between Comparative Example 2 and Example 1 is that the content of each component in the probiotic effervescent tablet is different, and the preparation method is the same as Example 1. The components and contents of the probiotic effervescent tablet of Comparative Example 2 are as follows.

[0095] Table 6.

[0096] 8 parts Hovenia dulcis Thunb. 8 parts White kidney bean extract 12 parts Tremella polysaccharide 10 parts Citric acid 40 parts Erythritol 20 parts Hydroxypropyl methylcellulose 6 parts Starch 35 parts Sodium lauryl sulfate 15 parts Group Streptococcus mutans Porphyromonas gingivalis Fusobacterium nucleatum Physiological saline

[0097] Comparative Example 3

[0098] The difference between Comparative Example 3 and Example 1 is that no jujube fruit is added to the probiotic effervescent tablet. The specific components of the probiotic effervescent tablet of Comparative Example 3 are as follows.

[0099] Table 7.

[0100]

[0101]

[0102] The preparation of the probiotic effervescent tablet comprises the following steps:

[0103] (1) respectively inoculate Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 into MRS medium at an inoculation amount of 5%, and culture to obtain fermentation liquor;

[0104] (2) centrifuge the fermentation liquor of step (1) to obtain bacterial slurry;

[0105] (3) mix the bacterial slurry of step (2) with white kidney bean extract and tremella polysaccharide, and add disintegrating agent, filling agent, adhesive, sweetener and surfactant, and mix uniformly;

[0106] (4) dry at 50-60°C until the water content is 4-6%, pass through a 20-mesh sieve to granulate, and input into a mixer to press and form tablets.

[0107] Stability test of effervescent tablets of Test Example 1

[0108] The disintegration time of the probiotic effervescent tablets provided by each group of examples and comparative examples was investigated under accelerated conditions.

[0109] Experimental procedure:

[0110] The probiotic effervescent tablets prepared in Examples 1-4 and Comparative Examples 1-3 were placed in an accelerated test chamber with a temperature of 37°C and a humidity of 75%. The samples taken out on the 0th day, 30th day and 60th day of acceleration were observed for appearance.

[0111] The detection method of disintegration time: the probiotic effervescent tablets prepared in Examples 1-4 and Comparative Examples 1-3 (5 tablets were taken from each group) were thrown into 200ml of water until all the effervescent tablets were dissolved, and the disintegration time of the sample was recorded.

[0112] The experimental results are shown in the following table.

[0113] Table 8.

[0114]

[0115]

[0116] As can be seen from the above table, the probiotic effervescent tablets provided by Examples 1-4 have stable properties, and still have good appearance shape and good disintegration performance after long-term storage. The stability of the probiotic effervescent tablets in Comparative Examples 1-3 is poorer than that of Examples 1-4, and the tablet surface is sticky after 30 days of storage, and the disintegration time is longer than before the experiment.

[0117] Test Example 2: Bacteriostatic experiment

[0118] Experimental procedure:

[0119] Take 50 mg of the probiotic effervescent tablets prepared in Examples 1-4 and Comparative Examples 1-3 above, and dissolve each sample with deionized water in a ratio of 1:1 to obtain a dissolved solution of each group. Streptococcus mutans, Porphyromonas gingivalis and Fusobacterium nucleatum are added to the culture solution (5% trypticase soy broth 200 ml) to prepare a bacterial culture solution with a concentration of 10 6 CFU / mL. The above bacterial culture solution is uniformly cross-coated on the surface of the culture medium of the culture dish, and the culture dish is placed in a constant temperature incubator at 37°C for 24 h, with 6 culture dishes for each group. The dissolved solution and normal saline of each group are dropped on a round filter paper, which is symmetrically attached to the central area of the corresponding culture medium, and the culture dish is placed in a constant temperature incubator at 37°C for 24 h. The diameter of the circular antibacterial area in each group of culture dishes after 24 h is measured and the average value is taken.

[0120] The experimental results are shown in the following table.

[0121] Table 9: Inhibition diameters (mm) of various probiotic effervescent tablets on various pathogenic bacteria

[0122] No inhibition zone No inhibition zone No inhibition zone Example 1 group Example 2 group Example 3 group Example 4 group Comparative example 1 group Comparative example 2 group 25.85±1.33 27.87±0.80 21.08±1.19 Comparative example 3 group 22.91±1.02 27.22±1.06 20.47±1.30 ​ 23.21±0.99 26.53±0.91 20.70±0.61 ​ 23.15±1.39 26.95±1.18 20.42±1.07 ​ 19.98±1.66 21.37±0.93 17.13±0.88 ​ 18.58±0.61 20.98±0.90 17.58±0.90 ​ 17.9±0.88 20.57±0.91 17.25±1.25

[0123] As can be seen from the above table, the probiotic effervescent tablets prepared in Examples 1-4 have good inhibitory effect on various pathogenic bacteria in the oral cavity. The adjustment of the mass ratio of Lactobacillus salivarius SL311 and Lactococcus rhamnosus 4F225 in Comparative Example 1, the content of each component in the probiotic effervescent tablets in Comparative Example 2 being outside the protection scope of the present application, and the addition of no Hamamelis virginiana in Comparative Example 3 all make the inhibitory effect worse than that of Examples 1-4.

[0124] Test Example 3: Effect of probiotic effervescent tablets on oral ulcer

[0125] 80 SD male rats were divided into 8 groups, 10 rats in each group, weighing 200±20g, SPF level. The rats were anesthetized by intraperitoneal injection of 20% urethane solution, and the injection dose was 5ml / kg. A double-end opening glass tube with an inner diameter of 0.4cm was prepared, a small cotton ball was placed in one end of the glass tube, and the end containing the small cotton ball was vertically pasted on the mucosa of the lower lip of the rat, 50% glacial acetic acid solution was dropped from the other end, the cotton ball was soaked with glacial acetic acid, and the excess glacial acetic acid was wiped off with a cotton swab. The operation lasted for 90s. After 24h of modeling, the rats' lips were moist, the operation area showed obvious ulceration, the surface was yellow-white, and ulceration, exudation and other phenomena occurred, indicating that the ulcer model was successfully modeled, and the ulcer area was measured.

[0126] Before administration, the surface of the rat's oral cavity was gently wiped with a cotton swab dipped in 0.9% normal saline, 50mg of probiotic effervescent tablets prepared in examples and comparative examples were dissolved in normal saline, the ratio was 1:1, the dissolved effervescent tablets were placed in a spray bottle, mixed, and the liquid was sprayed on the ulcer, the administration amount was 1ml each time, and the administration was performed 3 times a day, with an interval of 3h. After administration, the rats were fasted and watered for 30min, and the model group was administered with an equal amount of normal saline.

[0127] Ulcer area measurement: The maximum transverse diameter (d1) and maximum longitudinal diameter (d2) of the ulcer were measured regularly every day with a vernier caliper, and the ulcer area was calculated.

[0128] Ulcer area = Π × d1 × d2 × 1 / 4, Π is 3.14.

[0129] SPSS22.0 was used for data processing, and the data of each group was represented by mean ± standard deviation.

[0130] Table 10 ulcer area of rats in each group n=10

[0131]

[0132] Note: compared with the model group, *p<0.05.

[0133] As can be seen from the above table, the ulcer areas of the rats in each group before administration were not statistically different, indicating that the modeling was successful. From the first day of administration to the fourth day of administration, compared with the model group, the oral ulcer areas of the groups of examples 1-4 were reduced, while the groups of comparative examples 1-3 had no significant change compared with the model group. It is proved that the probiotic effervescent tablets prepared in examples 1-4 can obviously promote the healing of the oral ulcer wound of rats.

[0134] The above merely provides the preferred embodiment of the present application, and is not used to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A probiotic preparation for the treatment of oral ulcers, characterized in that, The probiotic product comprises, in parts by weight: 1-10 parts of Lactobacillus salivarius SL311 with an effective viable count of (1-10) x 10 8 CFU / g, 1-6 parts of Lactobacillus rhamnosus 4F225 with an effective viable count of (1-10) x 10 8 CFU / g, 1-8 parts of Hovenia dulcis Thunb, 1-10 parts of white kidney bean extract, and 1-8 parts of tremella polysaccharide. The preservation number of the Lactobacillus salivarius SL311 is CGMCC No. 23550; the preservation number of the Lactobacillus rhamnosus 4F225 is CGMCC No. 26437. The mass ratio of the Lactobacillus salivarius SL311 and the Lactobacillus rhamnosus 4F225 is 3:

2.

2. The probiotic product according to claim 1, characterized in that, The probiotic product further comprises a disintegrating agent, a filling agent, a binding agent, a sweetening agent and a surface active agent.

3. The probiotic product according to claim 2, characterized in that, The probiotic product comprises, by weight fraction: 50-80 parts of a disintegrating agent, 10-30 parts of a filling agent, 1-5 parts of a binding agent, 10-20 parts of a sweetening agent and 5-10 parts of a surface active agent.

4. The probiotic product according to claim 3, characterized in that, The probiotic product comprises, by weight fraction: 6 parts of Lactobacillus salivarius SL311, 4 parts of Lactobacillus rhamnosus 4F225, 5 parts of jujube fruit, 8 parts of white kidney bean extract, 6 parts of tremella polysaccharide, 60 parts of a disintegrating agent, 12 parts of a filling agent, 4 parts of a binding agent, 10 parts of a sweetening agent and 10 parts of a surface active agent.

5. Process for the preparation of a probiotic product according to any one of claims 1 to 4, characterized in that, The method comprises the following steps: (1) inoculate Lactobacillus salivarius SL311 and Lactobacillus rhamnosus 4F225 into culture medium respectively to obtain fermentation liquor; (2) centrifuge the fermentation liquor of step (1) to obtain bacterial slurry; (3) mix the bacterial slurry of step (2) with jujube fruit, white kidney bean extract and tremella polysaccharide, and add a disintegrating agent, a filling agent, a binding agent, a sweetening agent and a surface active agent, and mix well; (4) dry, input into a mixer, and press into tablets to obtain the product.

6. Use of the probiotic product of any one of claims 1-4 or the probiotic product prepared by the method of claim 5 in the preparation of a medicament for treating oral ulcer.

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