Probiotic preparation with weight losing effect as well as preparation method and application thereof

Abstract

The invention discloses a probiotic preparation with a weight-losing effect as well as a preparation method and application of the probiotic preparation. The probiotic preparation is prepared from the following raw materials in parts by weight: 10-20 parts of lactobacillus powder, 5-10 parts of DHMBA-containing oyster peptide, 10-20 parts of green plum composite ferment powder and 50-100 parts of an excipient. The lactobacillus powder, the DHMBA-containing oyster peptide and the green plum composite ferment powder in the formula of the probiotic preparation interact with one another, so that the obvious weight-losing and lipid-lowering effects are exerted, a good flavor is obtained, a microbial agent protective agent and a flavor regulator do not need to be additionally added for preparing the probiotic preparation, and the cost is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of probiotics, and particularly relates to a probiotic preparation with weight loss effect, a preparation method and application thereof. Background Art

[0002] With the changes in lifestyle in modern society, obesity has become a global health problem. Obesity not only affects the quality of life of individuals, but is also closely related to a variety of chronic diseases such as cardiovascular disease, diabetes, and hypertension. Traditional weight loss methods include dieting, exercise, drug therapy, and surgical treatment, but these methods have certain limitations and side effects, such as poor compliance, short-term effects, and possible adverse reactions.

[0003] In recent years, people have gradually realized the close relationship between intestinal microbiota and host health. Studies have shown that intestinal probiotics have potential positive effects on weight management and weight loss by regulating the balance of intestinal flora, improving metabolic function, and enhancing energy consumption. Probiotic preparations have received widespread attention as a safe and side-effect-free weight loss method.

[0004] However, existing probiotic preparations have some problems and challenges in terms of weight loss efficacy. First, many probiotic strains have low survival rates in gastric acid and bile salt environments, making it difficult for them to effectively colonize and function in the intestines. Second, the weight loss mechanism of probiotics is still unclear, and there is a lack of targeted and personalized probiotic preparations. In addition, the stability and bioavailability of probiotic preparations need to be improved to ensure that they remain active during storage and use. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention aims to provide a probiotic preparation with significant weight loss effect, which improves the survival rate, stability and bioavailability of probiotics by optimizing strain screening, formula composition and preparation process, thereby showing excellent effects in weight management.

[0006] The first object of the present invention is to provide a probiotic preparation with weight loss effect, which is prepared from the following raw materials in parts by weight: 10 to 20 parts of lactobacillus powder, 5 to 10 parts of oyster peptide containing DHMBA, 10 to 20 parts of green plum composite fermentation powder and 50 to 100 parts of excipients.

[0007] Furthermore, the lactobacillus powder is at least one of Lactobacillus plantarum, Lactobacillus reuteri and Lactobacillus acidophilus powder.

[0008] Furthermore, the content of DHMBA in the DHMBA-containing oyster peptide is 300-950 μg / kg.

[0009] Furthermore, the green plum composite fermented powder is prepared by fermenting a mixture of enzymatically hydrolyzed green plum powder and pomegranate seed extract with Lactobacillus plantarum and Yarrowia lipolytica.

[0010] Furthermore, the preparation steps of the greengage composite fermented powder are as follows:

[0011] S1: clean the green plum, remove the core and take out the pulp, homogenize the pulp, add acid cellulase and papain to the homogenate, perform enzymolysis at 50-55°C for 4-6h, inactivate the enzyme, dry and crush the enzymolysis product to obtain enzymolysis green plum powder;

[0012] S2: drying and crushing the pomegranate seeds, adding ethanol for ultrasonic extraction, centrifuging the extract, concentrating and drying the supernatant to obtain a pomegranate seed extract;

[0013] S3: adding the sterilized enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose to a fermentation tank, adding water at a solid-liquid ratio of 1 g / 10-20 mL and stirring to mix, then adding Lactobacillus plantarum and Yarrowia lipolytica to ferment at 30-35° C. for 48-72 hours to obtain a fermentation product;

[0014] S4: filtering the fermented product, taking the filtrate, and drying it to obtain the green plum composite fermented powder.

[0015] In step S1, the added amount of the acidic cellulase and papain is 1-2% of the mass of the green plum pulp.

[0016] In step S2, the concentration of ethanol is 30-50% by volume, and the conditions of ultrasonic extraction are: power 200-220 W, frequency 25-30 kHz, and time 1-2 h.

[0017] In step S3, the mass ratio of the enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose is (3-5):(0.5-1):1; the added amount of the Lactobacillus plantarum and Yarrowia lipolytica is 0.2-0.3% of the total mass of the enzymatically hydrolyzed green plum powder and pomegranate seed extract.

[0018] Furthermore, the excipients are composed of compressible starch, microcrystalline cellulose and magnesium stearate in a mass ratio of (8-10):(4-6):0.1.

[0019] The second object of the present invention is to provide a method for preparing the above-mentioned probiotic preparation, comprising the following steps:

[0020] The lactobacillus powder, oyster peptide containing DHMBA, green plum composite fermentation powder and excipients are stirred and mixed, and then 8-10% of water by mass of the mixed material is added, granulated, dried and tableted to obtain a probiotic preparation.

[0021] The third object of the present invention is to provide the use of the above-mentioned probiotic preparation in the preparation of products with weight loss effect.

[0022] Oyster peptides and green plums are both common edible products with weight loss effects. Oyster peptides contain natural taurine that has the effect of lowering blood lipids, and green plums are rich in organic acids that can promote fat decomposition. However, the heavier fishy smell of oyster peptides and the heavier sour taste of green plums seriously affect consumer acceptance. To this end, the present invention significantly reduces the special flavors of the two by optimizing the formula of the probiotic preparation and its preparation process, improves the taste of the probiotic preparation, enhances the stability of the probiotic preparation, and obtains significant weight loss and lipid-lowering effects, specifically:

[0023] The oyster peptide containing DHMBA (3,5-dihydroxy-4-methoxybenzyl alcohol) of the present invention is purchased from Lankun Marine Biotechnology (Yantai) Co., Ltd., and can also be prepared according to the method disclosed in the invention patent ZL202310206016.7. The inventors have found that oyster peptides containing DHMBA have the effect of weight loss and lipid reduction. Compared with ordinary oyster peptides, oyster peptides containing DHMBA are more compatible with lactobacillus powder and green plum composite fermentation powder, and the obtained probiotic preparation has a more significant effect of weight loss and lipid reduction. It is speculated that this is because the powerful antioxidant effect of DHMBA helps to improve the stability of lactobacillus, and the lipophilic and hydrophilic properties of DHMBA can promote the absorption of the effective ingredients of the green plum composite fermentation powder, thereby improving the weight loss and lipid reduction effect of the probiotic preparation.

[0024] Green plum composite fermented powder is obtained by fermentation treatment with enzymolysis green plum powder and pomegranate seed extract as main raw materials through Lactobacillus plantarum and Yarrowia lipolytica. Lactobacillus and yeast are a class of microorganisms that can produce tannase. The present invention utilizes the fermentation of Lactobacillus plantarum and Yarrowia lipolytica to not only significantly reduce the content of tannin in green plum, but also significantly reduce the total acid content of green plum, thereby improving the sour and astringent taste of green plum. In addition, the fermentation of the two can also significantly promote the dissolution of green plum and pomegranate seed active ingredients, particularly under the action of Yarrowia lipolytica, conjugated linoleic acid (CLA) and polyunsaturated fatty acids in pomegranate seeds can be fully extracted, and CLA inhibits the synthesis of fat as a nutrient redistribution factor, induces the apoptosis of adipocytes, etc. to reduce body fat.

[0025] The green plum composite fermented powder of the present invention is rich in fruit and vegetable prebiotic ingredients including flavonoids, polyphenols and various phytochemicals, as well as conjugated linoleic acid and polyunsaturated fatty acids, and probiotic postbiotic ingredients including metabolites of probiotics: vitamins, lipids, enzymes, proteins, polypeptides, organic acids, short-chain fatty acids, intracellular polysaccharides, etc., all of which can significantly improve the stability of lactobacilli.

[0026] In addition, the unique aroma and fruit acid components of green plum compound fermentation powder can effectively neutralize the fishy smell molecules containing DHMBA oyster peptides, achieving the purpose of removing fishy smell and improving taste.

[0027] Therefore, the present invention compounds lactobacillus powder, oyster peptide containing DHMBA and green plum composite fermentation powder, utilizes the unique fragrance of the green plum composite fermentation powder and the fruit acid contained in it to suppress the fishy smell of the oyster peptide containing DHMBA, utilizes the prebiotic and postbiotic components of the green plum composite fermentation powder to improve the stability of lactobacillus, and in addition, the oyster peptide containing DHMBA can also assist in improving the stability of lactobacillus and promote the absorption of effective ingredients of the green plum composite fermentation powder. The three interact with each other, exert significant weight loss and lipid-lowering effects, and obtain good flavor. There is no need to additionally add a bacterial agent protective agent and a flavor regulator to prepare a probiotic preparation, which helps to reduce costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The effects of various probiotic preparations on the levels of triglyceride (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) in mouse serum. Compared with the control group (C), ### p<0.001, compared with the model group (M), * p<0.05, ** p<0.01, *** p<0.001.

[0029] Figure 2 The effect of each probiotic preparation on the ratio of inguinal white tissue (IWAT) to body weight of mice. Compared with the control group (C), ### p<0.001, compared with the model group (M), * p<0.05, ** p<0.01, *** p<0.001. DETAILED DESCRIPTION

[0030] The following examples are provided to further illustrate the present invention, rather than to limit the present invention.

[0031] The probiotic preparations of the following Examples 4-6 were all prepared using the green plum composite fermentation powder prepared in Example 2 as a raw material.

[0032] Example 1

[0033] Preparation of green plum compound baking powder:

[0034] (1) Clean the green plums, remove the cores and take out the pulp, add an appropriate amount of water to the pulp for homogenization, add 2% of the mass of the green plum pulp acid cellulase and 1% of papain to the homogenate, perform enzymolysis at 55°C for 4 hours, heat to 90°C to inactivate the enzyme for 10 minutes, dry the enzymolysis product, grind it, and pass it through a 60-mesh sieve to obtain enzymolysis green plum powder.

[0035] (2) The pomegranate seeds were dried and crushed, passed through a 60-mesh sieve, and added with a 40% by volume ethanol solution for ultrasonic extraction at an ultrasonic power of 220 W and a frequency of 30 kHz for 1 h. The extract was centrifuged at 8000 rpm for 15 min, and the supernatant was concentrated and dried to obtain a pomegranate seed extract.

[0036] (3) The sterilized enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose are added to a fermentation tank at a mass ratio of 5:1:1, water is added at a ratio of 1 g / 10 mL of the mixed material to water, and the mixture is stirred and mixed, and then 0.3% of the total mass of the enzymatically hydrolyzed green plum powder and the pomegranate seed extract and 0.2% of Yarrowia lipolytica are added, and the mixture is fermented at 35° C. for 48 hours to obtain a fermentation product.

[0037] (4) filtering the fermented product, taking the filtrate, and drying it to obtain the green plum composite fermented powder.

[0038] Example 2

[0039] Preparation of green plum compound baking powder:

[0040] (1) Clean the green plums, remove the cores and take out the pulp, add an appropriate amount of water to the pulp for homogenization, add 1% of the mass of the green plum pulp acid cellulase and 2% of papain to the homogenate, perform enzymolysis at 50°C for 6 hours, heat to 90°C to inactivate the enzyme for 10 minutes, dry the enzymolysis product, grind it, and pass it through a 60-mesh sieve to obtain enzymolysis green plum powder.

[0041] (2) The pomegranate seeds were dried and crushed, passed through a 60-mesh sieve, and ultrasonically extracted with a 50% ethanol solution at an ultrasonic power of 200 W and a frequency of 25 kHz for 2 h. The extract was centrifuged at 8000 rpm for 15 min, and the supernatant was concentrated and dried to obtain a pomegranate seed extract.

[0042] (3) The sterilized enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose are added to a fermentation tank at a mass ratio of 3:0.5:1, water is added at a ratio of 1 g / 20 mL of the mixed material to water, and the mixture is stirred and mixed, and then 0.2% of the total mass of the enzymatically hydrolyzed green plum powder and the pomegranate seed extract and 0.3% of Yarrowia lipolytica are added, and the mixture is fermented at 30° C. for 72 hours to obtain a fermentation product.

[0043] (4) filtering the fermented product, taking the filtrate, and drying it to obtain the green plum composite fermented powder.

[0044] Example 3

[0045] Preparation of green plum fruit baking powder:

[0046] (1) Clean the green plums, remove the cores and take out the pulp, add an appropriate amount of water to the pulp for homogenization, add 1% of the mass of the green plum pulp acid cellulase and 2% of papain to the homogenate, perform enzymolysis at 50°C for 6 hours, heat to 90°C to inactivate the enzyme for 10 minutes, dry the enzymolysis product, grind it, and pass it through a 60-mesh sieve to obtain enzymolysis green plum powder.

[0047] (2) The sterilized enzymatically hydrolyzed green plum powder and glucose are added to a fermentation tank at a mass ratio of 3:1, water is added at a ratio of 1 g / 20 mL of the mixture to the water, and the mixture is stirred and mixed, and then 0.2% of the total mass of the enzymatically hydrolyzed green plum powder and 0.3% of Yarrowia lipolytica are added, and the mixture is fermented at 30° C. for 72 hours to obtain a fermentation product.

[0048] (3) filtering the fermented product, taking the filtrate, and drying it to obtain green plum fruit fermentation powder.

[0049] Example 4

[0050] A probiotic preparation with weight loss effect is prepared from the following raw materials in parts by weight: 6 parts of Lactobacillus plantarum powder, 4 parts of Lactobacillus reuteri powder, 5 parts of oyster peptide containing DHMBA, 10 parts of green plum composite fermentation powder, 33 parts of compressible starch, 16.5 parts of microcrystalline cellulose and 0.5 parts of magnesium stearate.

[0051] Preparation steps: stir and mix Lactobacillus plantarum powder, Lactobacillus reuteri powder, oyster peptide containing DHMBA, green plum composite fermentation powder, compressible starch, microcrystalline cellulose and magnesium stearate, then add water of about 8% by mass of the mixed material, granulate, dry, and tablet to obtain a probiotic preparation, and the total number of live bacteria in the tablet reaches 10 billion cfu / tablet.

[0052] Example 5

[0053] A probiotic preparation with weight loss effect is prepared from the following raw materials in parts by weight: 12 parts of Lactobacillus plantarum powder, 8 parts of Lactobacillus reuteri powder, 5 parts of oyster peptide containing DHMBA, 15 parts of green plum composite fermentation powder, 49.7 parts of compressible starch, 29.8 parts of microcrystalline cellulose, and 0.5 parts of magnesium stearate.

[0054] Preparation steps: stir and mix Lactobacillus plantarum powder, Lactobacillus reuteri powder, oyster peptide containing DHMBA, green plum composite fermentation powder, compressible starch, microcrystalline cellulose and magnesium stearate, then add water of about 9% by mass of the mixed material, granulate, dry, and tablet to obtain a probiotic preparation, and the total number of live bacteria in the tablet reaches 10 billion cfu / tablet.

[0055] Example 6

[0056] A probiotic preparation with weight loss effect is prepared from the following raw materials in parts by weight: 9 parts of Lactobacillus plantarum powder, 6 parts of Lactobacillus reuteri powder, 10 parts of oyster peptide containing DHMBA, 20 parts of green plum composite fermentation powder, 59.5 parts of compressible starch, 29.8 parts of microcrystalline cellulose and 0.7 parts of magnesium stearate.

[0057] Preparation steps: stir and mix Lactobacillus plantarum powder, Lactobacillus reuteri powder, oyster peptide containing DHMBA, green plum composite fermentation powder, compressible starch, microcrystalline cellulose and magnesium stearate, then add water accounting for about 10% of the mass of the mixed materials, granulate, dry, and tablet to obtain a probiotic preparation, and the total number of live bacteria in the tablets reaches 10 billion cfu / tablet.

[0058] Comparative Example 1

[0059] The difference between Comparative Example 1 and Example 6 is that the green plum composite fermentation powder is replaced with green plum extract, and the other ingredients remain unchanged.

[0060] The preparation steps of the greengage extract are as follows: clean the greengage, remove the core and take out the pulp, dry it, crush it through a 60-mesh sieve, add 75% ethanol by volume at a solid-liquid ratio of 1g / 10mL, perform ultrasonic extraction for 1h under the conditions of ultrasonic power of 200W and frequency of 25kHz, centrifuge the extract at 8000rpm for 15min, take the supernatant, concentrate and dry the supernatant to obtain the greengage extract.

[0061] Comparative Example 2

[0062] The difference between Comparative Example 2 and Example 6 is that the green plum fruit fermentation powder prepared in Example 3 is used to replace the green plum composite fermentation powder, and the other ingredients remain unchanged.

[0063] Comparative Example 3

[0064] The difference between Comparative Example 3 and Example 6 is that the oyster peptide containing DHMBA is replaced by the traditional oyster peptide (without DHMBA), and the other components remain unchanged. The oyster peptide without DHMBA is purchased from Sichuan Huatang Jurui Biotechnology Co., Ltd.

[0065] Comparative Example 4

[0066] The difference between Comparative Example 4 and Example 6 is that the green plum composite baking powder is not contained, and the other ingredients remain unchanged.

[0067] Comparative Example 5

[0068] The difference between Comparative Example 5 and Example 6 is that Comparative Example 5 does not contain DHMBA oyster peptide, and the other ingredients remain unchanged.

[0069] Test Example 1: Flavor Evaluation of Probiotic Preparations

[0070] Twelve panelists (half male and half female, aged 23-25 ​​years old) who had undergone systematic sensory training were selected to evaluate different products. The scoring criteria were: unbearable sourness / fishy smell, 9-10 points; unacceptable sourness / fishy smell, 6-8 points; acceptable sourness / fishy smell, 3-5 points; slight sourness / fishy smell, 1-2 points; no sourness / fishy smell, 0 point. The average value was taken and the results are shown in Table 1.

[0071] Table 1 Flavor evaluation of probiotic preparations

[0072] Group Sourness score Fishy smell score Example 4 1.6 1.6 Example 5 1.3 1.2 Example 6 1.8 1.9 Comparative Example 1 6.4 4.3 Comparative Example 2 1.2 1.1 Comparative Example 3 1.9 2.0 Comparative Example 4 0 7.6 Comparative Example 5 1.9 0

[0073] The results show that the probiotic preparations prepared in Examples 4-6 have only a light sour and astringent taste / fishy smell, and the products are effective in removing sour and astringent tastes and fishy smells. As shown in Comparative Example 1, compared with the greengage extract obtained by the ordinary ethanol extraction process, the greengage composite fermentation powder prepared by the process of the present invention can effectively remove the sour and astringent taste, and the effect of the greengage composite fermentation powder in neutralizing the fishy smell is more significant. As shown in Comparative Example 2, compared with the greengage composite fermentation powder, the greengage fruit fermentation powder prepared without adding pomegranate seed extract can also effectively reduce the sour and astringent taste / fishy smell of the product. As shown in Comparative Example 4, the product without the greengage composite fermentation powder has a heavier fishy smell, indicating that the greengage composite fermentation powder can effectively remove fishy smells.

[0074] Test Example 2: Stability Test of Probiotic Preparations

[0075] The probiotic preparations prepared in Examples 4-6 and Comparative Examples 1-5 were placed under conditions of 6±2°C and 60±10% relative humidity for long-term stability testing. The number of live bacteria in each preparation was detected and the survival rate was calculated according to conventional methods at 3, 6 and 12 months. The results are shown in Table 2.

[0076] Table 2 Results of viable bacteria survival rate test of probiotic preparations stored for a long time

[0077]

[0078] The results show that the probiotic preparations prepared in Examples 4-6 have good stability. After being placed for 12 months, the survival rate of the probiotics is still maintained at more than 68%, meeting the Level 1 standard of T / CNHFA 006-2022 "Probiotic Food Live Bacteria Rate Grading Specification", that is, the probiotic live bacteria rate is greater than or equal to 50%. It can be seen from Comparative Example 1 that compared with the green plum extract obtained by the ordinary ethanol extraction process, the green plum composite fermentation powder prepared by the process of the present invention can significantly improve the survival rate of probiotics. It can be seen from Comparative Example 2 that compared with the green plum composite fermentation powder, the green plum fruit fermentation powder prepared without adding pomegranate seed extract increases the survival rate of probiotics. This is because pomegranate seeds are rich in CLA, which is one of the prebiotics that helps to improve the survival rate of probiotics. It can be seen from Comparative Examples 3 and 5 that the powerful antioxidant effect of DHMBA helps to improve the survival rate of probiotics. The survival rate of the probiotic preparation prepared by replacing the oyster peptide containing DHMBA with the traditional oyster peptide (without DHMBA) is equivalent to that of the probiotic preparation prepared by not adding oyster peptide containing DHMBA. It can be seen from Comparative Example 4 that the green plum composite fermented powder prepared by the process of the present invention can effectively improve the survival rate of probiotics.

[0079] Experimental Example 3: Evaluation of the Weight Loss Effect of Probiotic Preparations

[0080] Six-week-old male wild-type C57BL / 6J (WT) mice were selected and housed in a controlled environment with a temperature of 24±2°C, a relative humidity of 45-60%, and a 12h / 12h light-dark cycle. The mice were free to eat during the entire experiment. After 1 week of adaptation, the mice were randomly divided into 10 groups (n=10 in each group), namely, a control group (C), a model group (M), Example 4-6 groups (T4-T6), and Comparative Examples 1-5 groups (D1-D5). The mice in the control group were fed with normal feed (9% fat; laboratory diet), while the mice in the model group, Example 4-6 groups, and Comparative Examples 1-5 groups were all fed with HFD (60kcal% fat; Research Diets, USA). After feeding for 2 months, the mice in Example 4-6 groups and Comparative Examples 1-5 groups were given the corresponding probiotic preparations (500 mg / kg) for 8 consecutive weeks, while the mice in the control group and the model group were gavaged with normal saline (500 mg / kg). The body weight (BW) of the mice was recorded weekly. At the end of the 8-week treatment, the body weight (BW) of the mice was measured. After fasting for 12 h, the mice were anesthetized and blood was collected from the orbital venous plexus to determine the levels of triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) in serum. The results are shown in Figure 1 After the mice were killed by cervical dislocation, the inguinal white adipose tissue (iWAT) was obtained, the weight of iWAT was measured, and the percentage of inguinal white adipose tissue (iWAT) to body weight (BW) of mice in each group was calculated, i.e., iWAT / BW (%). The results are shown in Figure 2 .

[0081] Depend on Figure 1 It can be seen that compared with the control group (C), the levels of triglycerides, total cholesterol and low-density lipoprotein cholesterol in the serum of mice in the model group (M) were significantly increased ( ### p<0.001). In the high-fat diet, compared with the model group (M), the levels of triglyceride, total cholesterol and low-density lipoprotein cholesterol in the serum of mice given the probiotic preparations prepared in Examples 4-6 were significantly reduced ( *** p<0.001), the effect is better than the probiotic preparations prepared in comparative examples 1-5. The results show that the probiotic preparation of the present invention can significantly reduce the levels of triglycerides, total cholesterol and low-density lipoprotein cholesterol in mouse serum, and has a significant lipid-lowering effect.

[0082] Depend on Figure 2 It can be seen that compared with the control group (C), the iWAT to body weight ratio of mice in the model group (M) increased significantly ( ### p<0.001), in the high-fat diet, compared with the model group (M), the iWAT to body weight ratio of mice given the probiotic preparation prepared in Example 4-6 was significantly reduced ( *** p<0.001), which is better than the probiotic preparations prepared in comparative examples 1-5. The results show that the probiotic preparations of the present invention can significantly reduce iWAT of mice on a high-fat diet and promote fat degradation.

[0083] The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the spirit and scope of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A probiotic preparation with weight loss effect, characterized in that: The invention is prepared from the following raw materials in parts by weight: 10-20 parts of lactobacillus powder, 5-10 parts of oyster peptide containing DHMBA, 10-20 parts of green plum composite fermentation powder and 50-100 parts of excipients.

2. The probiotic preparation according to claim 1, characterized in that The lactobacillus powder is at least one of Lactobacillus plantarum, Lactobacillus reuteri and Lactobacillus acidophilus powder.

3. The probiotic preparation according to claim 1, characterized in that The content of DHMBA in the DHMBA-containing oyster peptide is 300-950 μg / kg.

4. The probiotic preparation according to claim 1, characterized in that The green plum composite fermented powder is prepared by fermenting a mixture of enzymatically hydrolyzed green plum powder and pomegranate seed extract by using plant lactobacillus and Yarrowia lipolytica.

5. The probiotic preparation according to claim 4, characterized in that The preparation steps of the greengage composite baking powder are as follows: S1: clean the green plum, remove the core and take out the pulp, homogenize the pulp, add acid cellulase and papain to the homogenate, perform enzymolysis at 50-55°C for 4-6h, inactivate the enzyme, dry and crush the enzymolysis product to obtain enzymolysis green plum powder; S2: drying and crushing the pomegranate seeds, adding ethanol for ultrasonic extraction, centrifuging the extract, concentrating and drying the supernatant to obtain a pomegranate seed extract; S3: adding the sterilized enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose to a fermentation tank, adding water at a solid-liquid ratio of 1 g / 10-20 mL and stirring to mix, then adding Lactobacillus plantarum and Yarrowia lipolytica to ferment at 30-35° C. for 48-72 hours to obtain a fermentation product; S4: filtering the fermented product, taking the filtrate, and drying it to obtain the green plum composite fermented powder.

6. The probiotic preparation according to claim 5, characterized in that In step S1, the added amount of the acidic cellulase and papain is 1-2% of the mass of the green plum pulp; in step S2, the concentration of the ethanol is 30-50% by volume, and the conditions of the ultrasonic extraction are: power 200-220W, frequency 25-30kHz, and time 1-2h.

7. The probiotic preparation according to claim 5, characterized in that In step S3, the mass ratio of the enzymatically hydrolyzed green plum powder, pomegranate seed extract and glucose is (3-5):(0.5-1):1; the added amount of the Lactobacillus plantarum and Yarrowia lipolytica is 0.2-0.3% of the total mass of the enzymatically hydrolyzed green plum powder and pomegranate seed extract.

8. The probiotic preparation according to claim 1, characterized in that The excipients are composed of compressible starch, microcrystalline cellulose and magnesium stearate in a mass ratio of (8-10):(4-6):0.

1.

9. A method for preparing the probiotic preparation according to any one of claims 1 to 8, characterized in that: The following steps are involved: The lactobacillus powder, oyster peptide containing DHMBA, green plum composite fermentation powder and excipients are stirred and mixed, and then 8-10% of water by mass of the mixed material is added, granulated, dried and tableted to obtain a probiotic preparation.

10. Use of the probiotic preparation according to any one of claims 1 to 8 in preparing a product with weight loss efficacy.

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