Probiotic composition for promoting ethanol metabolism and probiotic agent and application thereof

Abstract

The invention provides a probiotic composition for promoting ethanol metabolism as well as a probiotic agent and application thereof, and belongs to the technical field of biological medicines. The preparation method comprises the following steps: compounding lactobacillus mucus A21252, plant lactobacillus A21352, casei paracasei A21151 and lactobacillus reuteri A21325 to obtain a probiotic composition, and matching the probiotic composition with auxiliary materials (resistant dextrin, xylooligosaccharide, erythritol, L-arabinose, lemon fruit powder and corn oligopeptide powder) to obtain the probiotic agent. The probiotic agent not only can quickly improve the hangover alleviating speed, has the effects of alleviating hangover, protecting liver and eliminating gastrointestinal dysfunction caused by alcoholism, but also can reduce discomfort caused by excessive drinking. The probiotic agent is simple and convenient to process, low in cost and wide in market prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of biological medicines, and in particular relates to a probiotic composition for promoting ethanol metabolism, a probiotic agent and an application thereof. Background Art

[0002] According to the different raw materials and brewing methods, alcohol can be divided into many types, such as liquor, beer, wine, etc. Alcohol (ethanol) is one of the main components of alcohol. Drinking has dual effects. Drinking in moderation can improve blood circulation and eliminate fatigue, but drinking too much can cause symptoms such as drowsiness, gastric bleeding, liver damage, and central nervous system paralysis, causing great harm to the human body. When the ethanol concentration in the blood reaches 0.05%, the effects of alcohol begin to appear, and excitement and euphoria appear; when the ethanol concentration in the blood reaches 0.1%, people will lose their self-control; if it reaches 0.2%, people have reached the level of drunkenness; when it reaches 0.4%, people can lose consciousness, coma, and even life-threatening.

[0003] Based on this, people have developed a strong interest in foods that can sober up and protect the liver. The products sold on the market mainly include sober up tablets, sober up tea, sober up and protect the liver drinks, etc. Most of these products are made of Chinese herbal medicines or chemical drugs, with complex ingredients, and are not suitable for long-term consumption. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a probiotic composition that promotes ethanol metabolism, which can quickly increase the ethanol metabolism rate, protect the liver and eliminate the gastrointestinal dysfunction caused by alcohol, and reduce the discomfort caused by excessive drinking.

[0005] The present invention provides a probiotic composition for promoting ethanol metabolism, comprising the following probiotic strains in parts by weight: 0.4-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.2-4 parts of plant lactobacillus strain A21352, 0.2-3 parts of Lactobacillus paracasei strain A21151, and 0.2-2 parts of Lactobacillus mucilaginosus strain A21325;

[0006] The deposit number of the fermented mucilaginous Lactobacillus strain A21252 is GDMCC No: 63676;

[0007] The deposit number of the plant lactobacillus strain A21352 is GDMCC No: 63677;

[0008] The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042;

[0009] The deposit number of the Lactobacillus reuteri strain A21325 is GDMCC No:63041.

[0010] Preferably, the probiotic strains are included in the following mass parts: 1-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.5-2 parts of plant lactobacillus strain A21352, 0.8-2 parts of Lactobacillus paracasei strain A21151, and 0.4-1.5 parts of Lactobacillus mucilaginosus strain A21325.

[0011] Preferably, the probiotic strains are included in the following mass parts: 2524 parts of Lactobacillus fermentans strain A21, 20.5 parts of Lactobacillus plantarum strain A21, 10.2 parts of Lactobacillus paracasei strain A21, 151.5 parts of Lactobacillus reuteri strain A21.

[0012] The invention provides a probiotic agent for promoting ethanol metabolism, comprising the probiotic composition and auxiliary materials.

[0013] Preferably, the auxiliary materials include the following components in parts by mass based on the unit mass of the probiotic composition: 20-50 parts of resistant dextrin, 10-40 parts of xylo-oligosaccharides, 10-30 parts of erythritol, 1-6 parts of L-arabinose, 1-4 parts of lemon fruit powder and 0.1-0.6 parts of corn oligopeptide powder.

[0014] Preferably, the probiotic is in the form of a dry powder;

[0015] The number of viable bacteria of the probiotic composition in the dry powder is not less than 1×10 11 CFU / bag.

[0016] The present invention provides application of the probiotic composition or the probiotic agent in preparing a hangover-resolving and liver-protecting medicine.

[0017] The present invention provides application of the probiotic composition or the probiotic agent in preparing alcohol sobering and liver protecting food.

[0018] Preferably, the alcohol sobering and liver protecting methods include promoting the metabolic rate of ethanol in the body and alleviating the physical state of drunk people.

[0019] Preferably, the dosage form of the drug includes at least one of the following oral dosage forms: oral liquid, powder, tablet and capsule.

[0020] The present invention provides a probiotic composition for promoting ethanol metabolism, comprising the following probiotic strains by mass: 0.4-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.2-4 parts of plant lactobacillus strain A21352, 0.2-3 parts of Lactobacillus paracasei strain A21151, and 0.2-2 parts of reuteri mucilaginosus strain A21325. In the present invention, a variety of functional probiotics are compounded, and fermented Lactobacillus strain A21252 and plant lactobacillus strain A21352 can significantly reduce the ethanol and acetaldehyde content in the blood, significantly increase the alcohol dehydrogenase and acetaldehyde dehydrogenase activities in the blood and liver, promote the rapid decomposition of ethanol and acetaldehyde, and alleviate gastrointestinal bleeding, mitochondrial oxidative damage and gastrointestinal mucosal damage caused by drinking a lot of alcohol; it can also significantly reduce the enzyme activities of alanine aminotransferase and aspartate aminotransferase in the blood, and effectively protect liver damage caused by drinking. Secondly, Lactobacillus paracasei strain A21151 and Lactobacillus reuteri strain A21325 have anti-inflammatory activity, regulate the expression level of inflammatory factors, specifically show as reducing the secretion of pro-inflammatory factors while promoting the secretion of anti-inflammatory factors, reduce or alleviate inflammatory response, competitively exclude harmful bacteria, inhibit the proliferation of harmful bacteria, help balance intestinal flora, reduce liver inflammation, and then alleviate alcoholic liver injury. The results of the embodiment show that under in vitro conditions, the probiotic composition has the effect of promoting ethanol degradation rate. In the clinical hangover test experiment at the same time, the blood alcohol concentration of the crowd of excessive drinking is detected at 30min, 1h and 3h after drinking, and the results show that compared with the drunken number of the control group, after taking the probiotic composition, the drunken number can be greatly reduced, and the serious problem of the body feeling state after drinking can be alleviated. It can be seen that the probiotic composition has an obvious hangover effect, which can alleviate the damage caused by alcohol to the liver. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The sensory quality evaluation results of the hangover-relieving instant probiotic powder prepared in Examples 2 to 4 of the present invention;

[0022] Figure 2 This is the result of the proportion of people with severe physical sensation after drinking in the alcohol sobering effect experiment of the alcohol sobering instant probiotic powder prepared in Example 2 of the present invention.

[0023] Biomaterial Deposit Information

[0024] Lacticaseibacillus paracasei strain A21151 was deposited on December 13, 2022 in the Guangdong Provincial Microbiological Culture Collection Center, located at 5th Floor, No. 59, Compound 100, Xianlie Middle Road, Guangzhou. The abbreviation of the collection center is GDMCC, and the collection number is GDMCC No: 63042.

[0025] Limosilactobacillus reuteri strain A21325 was deposited on December 13, 2022 in the Guangdong Provincial Microbiological Culture Collection Center, located at 5th Floor, No. 59, Compound 100, Xianlie Middle Road, Guangzhou. The abbreviation of the collection center is GDMCC, and the collection number is GDMCC No: 63041. DETAILED DESCRIPTION

[0026] The invention provides a probiotic composition for promoting ethanol metabolism, comprising the following probiotic strains in parts by weight: 0.4-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.2-4 parts of plant lactobacillus strain A21352, 0.2-3 parts of Lactobacillus paracasei strain A21151, and 0.2-2 parts of Lactobacillus mucilaginosus strain A21325; the fermented Lactobacillus mucilaginosus strain A21252 has a deposit number of GDMCC No: 63676;

[0027] The deposit number of the plant lactobacillus strain A21352 is GDMCC No: 63677;

[0028] The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042;

[0029] The deposit number of the Lactobacillus reuteri strain A21325 is GDMCC No:63041.

[0030] In the present invention, the fermented mucus lactobacillus strain A21252, the paracasei lactobacillus strain A21151, the plant lactobacillus strain A21325 and the reuteri mucus lactobacillus strain A21325 are all human probiotics, separated from the fresh feces of centenarian healthy elderly people. The fermented mucus lactobacillus strain A21252 is disclosed in the patent with publication number CN117165488A, the patent name is a fermented lactobacillus strain A21252 for sobering up, protecting the liver, resisting oxidation and reducing digestive tract damage and its application. The plant lactobacillus strain A21352 is disclosed in the patent with publication number CN117448202A, the patent name is a plant lactobacillus strain A21352 for sobering up, protecting the liver, protecting the gastrointestinal mucosa and its application. The Lactobacillus paracasei strain A21151 is disclosed in the patent with publication number CN117025456A and patent name "Lactobacillus paracasei A21151 with blood uric acid lowering and anti-inflammatory effects and its application". The Lactobacillus reuteri strain A21325 is disclosed in the patent with publication number CN116004456A and patent name "Lactobacillus reuteri A21325 for inhibiting Helicobacter pylori infection".

[0031] In the present invention, the probiotic composition preferably includes the following probiotic strains by mass: 1-4 parts of Lactobacillus fermentans strain A21252, 0.5-2 parts of Lactobacillus plantarum strain A21352, 0.8-2 parts of Lactobacillus paracasei strain A21151, and 0.4-1.5 parts of Lactobacillus reuteri strain A21325. In the embodiment of the present invention, 5 technical solutions of the formula were carried out respectively. Combination 1: 3 parts of fermented Lactobacillus mucilaginosus strain A212523, Lactobacillus plantarum strain A213522, Lactobacillus paracasei strain A211510.8, Lactobacillus reuteri strain A213250.4; Combination 2: 1 part of fermented Lactobacillus mucilaginosus strain A212521, Lactobacillus plantarum strain A213524, Lactobacillus paracasei strain A211511, Lactobacillus reuteri strain A213250.2; Combination 3: 0.4 parts of fermented Lactobacillus mucilaginosus strain A212520.8 Combination 4: 24 parts of fermented Lactobacillus strain A21252, 0.5 parts of Lactobacillus plantarum strain A21352, 10.2 parts of Lactobacillus paracasei strain A21151, and 1.5 parts of Lactobacillus reuteri strain A213251; Combination 5: 22 parts of fermented Lactobacillus strain A21252, 0.2 parts of Lactobacillus plantarum strain A21352, 12 parts of Lactobacillus paracasei strain A21151, and 252 parts of Lactobacillus reuteri strain A213252.

[0032] In the present invention, the fermented lactobacillus strain A21252 and the plant lactobacillus strain A21352 can significantly reduce the ethanol and acetaldehyde content in the blood, significantly improve the alcohol dehydrogenase and acetaldehyde dehydrogenase enzyme activities in the blood and liver, promote the rapid decomposition of ethanol and acetaldehyde, and alleviate the digestive tract bleeding, mitochondrial oxidative damage and gastrointestinal mucosal damage caused by drinking a lot of alcohol; it can also significantly reduce the enzyme activities of alanine aminotransferase and aspartate aminotransferase in the blood, and effectively protect the liver damage caused by drinking. The paracasei lactobacillus strain A21151 and the reuteri mucus lactobacillus strain A21325 have anti-inflammatory activity, regulate the expression level of inflammatory factors, specifically show that the secretion of pro-inflammatory factors is reduced while promoting the secretion of anti-inflammatory factors, reduce or alleviate inflammatory reactions, can competitively exclude harmful bacteria, inhibit the proliferation of harmful bacteria, help balance intestinal flora, reduce liver inflammation, and then alleviate alcoholic liver damage.

[0033] The invention provides a probiotic agent for promoting ethanol metabolism, comprising the probiotic composition and auxiliary materials.

[0034] In the present invention, the auxiliary materials preferably include the following components in parts by mass based on the unit mass of the probiotic composition: 20-50 parts of resistant dextrin, 10-40 parts of xylo-oligosaccharides, 1-4 parts of erythritol, 1-6 parts of L-arabinose, 1-4 parts of lemon fruit powder and 0.1-0.6 parts of corn oligopeptide powder, more preferably 18-45 parts of resistant dextrin, 13-35 parts of xylo-oligosaccharides, 2-3.5 parts of erythritol, 2-5 parts of L-arabinose, 1.5-2 parts of lemon fruit powder and 0.1-0.3 parts of corn oligopeptide powder, further preferably 22-35 parts of resistant dextrin, 16-30 parts of xylo-oligosaccharides, 2-3 parts of erythritol, 2-4 parts of L-arabinose, 1.5-2 parts of lemon fruit powder and 0.1-0.25 parts of corn oligopeptide powder. Resistant dextrin and oligoxylose, two prebiotics, work synergistically with fermented Lactobacillus A21252, plantarum Lactobacillus A21352, Lactobacillus paracasei A21151 and Lactobacillus mucilaginosus A21325 in the formula. Resistant dextrin and oligoxylose reduce the pH value of the intestine, inhibit the growth of harmful bacteria, assist probiotics to proliferate in the intestine, and make the biological functions of probiotics more fully exerted, so as to make probiotics become the dominant bacteria in the intestine, eliminate harmful bacteria, protect liver function, and enhance the body's immunity. Corn oligopeptide powder and new food raw material L-arabinose. Corn oligopeptides contain a large amount of alanine and leucine in the form of short peptides, which can be absorbed without digestion, can quickly enter the blood circulation, promote metabolism and excretion, effectively reduce the concentration of blood alcohol, and relieve uncomfortable symptoms such as dizziness after drinking. Due to the damage of poisons and the destruction of free radicals in the body, human liver tissue will accelerate oxidation and abnormal liver function, while corn oligopeptides have a strong antioxidant effect and a strong scavenging effect on free radicals, thereby achieving the effect of protecting the liver. L-arabinose has the function of inhibiting sucrase, slowing down the rise of blood sugar and insulin; controlling blood sugar, reducing weight gain; accelerating metabolism, increasing tolerance, and protecting the liver. Erythritol and lemon fruit powder adjust the taste and flavor of the product formula, improve the product flavor, and improve the palatability of the product. The present invention has no special restrictions on the sources of the resistant dextrin, oligoxylose, erythritol, L-arabinose, lemon fruit powder and corn oligopeptide powder, and the above-mentioned types of auxiliary materials known in the art can be used. In the embodiment of the present invention, the resistant dextrin, oligoxylose, erythritol, L-arabinose, lemon fruit powder and corn oligopeptide powder are all conventionally commercially available.

[0035] In the present invention, the dosage form of the probiotic agent is preferably a dry powder; the number of viable bacteria of the probiotic composition in the dry powder is not less than 1×10 11CFU / bag. The preparation method of the dry powder preferably includes the following steps: after disinfecting the raw materials, send them to a clean workshop, weigh them strictly according to the product production formula and process, add the corresponding weight of probiotics and auxiliary materials in the mixer, and mix them; after the packaging machine is disinfected in advance, the evenly mixed materials are put into the packaging machine for packaging, with a net content of 1-5 grams / bag, and the net content and packaging sealing are inspected from time to time to ensure the quality of the product; boxing, coding, and plastic sealing. The preparation method provided by the present invention first strengthens the quality control of aseptic operations such as packaging materials, raw materials, and equipment disinfection during the production process. At the same time, the cleanliness of the preparation process environment is 10,000 levels of purification, and finally the relative humidity of the preparation process environment is ≤30%.

[0036] The present invention provides the use of the probiotic composition or the probiotic agent in preparing a hangover-relieving and liver-protecting medicine, and also provides the use of the probiotic composition or the probiotic agent in preparing a hangover-relieving and liver-protecting food.

[0037] In the present invention, the alcohol sobering and liver protection preferably includes promoting the metabolic rate of ethanol in the body and alleviating the physical state of drunk people. The promoting the metabolic rate of ethanol in the body is achieved by increasing the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in the blood or liver to promote the metabolic rate of ethanol and / or acetaldehyde in the body. The alleviating the physical state of drunk people preferably includes alleviating symptoms such as dizziness, flushing, nausea, etc.

[0038] In the present invention, the dosage form of the drug preferably includes at least one of the following oral dosage forms: oral liquid, powder, tablet and capsule. In the drug, the viable bacterial count of the probiotic composition is not less than 0.2×10 11 CFU / g, more preferably 1×10 11 CFU / g~10×10 11 The present invention has no special limitation on the preparation method of the drug, and any preparation method of the drug known in the art can be used.

[0039] The following is a detailed description of a probiotic composition for promoting ethanol metabolism provided by the present invention, a probiotic agent and applications thereof, in conjunction with the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0040] Example 1

[0041] An instant probiotic powder for sobering up, wherein the dry powder of each strain is weighed according to the weight shown in Table 1, and 8 probiotic compositions with different proportions are prepared. A21160 is Lactobacillus mucosa reuteri, with a preservation number of GDMCCNO: 62960; A21094 is Lactobacillus plantarum, with a preservation number of GDMCCNO: 62961; A21358 is Pediococcus pentosaceus, with a preservation number of GDMCCNO: 63040.

[0042] Table 1 Probiotic composition formula

[0043]

[0044] Note: A21358 strain is recorded in patent publication number CN115851551A.

[0045] The A21094 strain is described in patent publication number CN117618477A.

[0046] The A21160 strain is described in patent publication number CN116445321A.

[0047] In vitro ethanol degradation experiment of eight probiotics

[0048] (1) Preparation of MRS liquid culture medium

[0049] Preparation and conditions of MRS liquid culture medium: weigh 2.0 g of peptone, 5.0 g of sodium acetate, 40 g of beef extract powder, 1.0 mL of Tween-80, 20.0 g of glucose, 2.0 g of K2HPO4, 4.0 g of yeast extract powder, 0.04 g of MnSO4·4H2O, 2.0 g of triammonium citrate, and 0.2 g of MgSO4, add distilled water to dissolve, mix until the solute is completely dissolved, adjust the pH to 5.7, make up to 1 L, sterilize by high pressure at 121°C, and cool to room temperature for storage.

[0050] (2) Activation and incubation of combined formula strains

[0051] Experimental group: weigh the corresponding amount of bacterial powder into a 50mL centrifuge tube, add 9.5mL of MRS liquid culture medium, and activate in a 37℃ constant temperature incubator for 30min. After activation, add 0.5mL of anhydrous ethanol to obtain an ethanol concentration of 5% in the system, and continue incubation at 37℃. Blank group: 9.5mL MRS liquid culture medium plus 0.5mL of anhydrous ethanol, other conditions are consistent with the experimental group. Take out 1mL of solution at 1h for centrifugation and take the supernatant.

[0052] (3) Determination of ethanol degradation ability

[0053] Preparation of working solution: Dissolve each bottle of dry powder reagent (components: NAD, alcohol dehydrogenase) with 5 mL of Tris-HCl buffer, mix well, and place at room temperature for 3 to 5 minutes. Store the working solution at 2 to 8°C away from light and use it on the same day.

[0054] Table 2 ELISA assay steps

[0055]

[0056] The ethanol degradation rate was calculated according to Formula I:

[0057]

[0058] (4) The results are shown in Table 3.

[0059] Table 3 Ethanol degradation rate results

[0060]

[0061] The experimental results show that among the probiotic composition formulas, combination 4 has the strongest ability to degrade ethanol in vitro, with an ethanol degradation rate of 27%.

[0062] Example 2

[0063] The invention discloses an instant probiotic powder for sobering up, comprising the following probiotics and auxiliary materials accurately weighed by weight: 24 g of fermented Lactobacillus mucilaginosus strain A2125, 20.5 g of Lactobacillus plantarum strain A21352, 10.2 g of Lactobacillus paracasei strain A21151, 1.5 g of Lactobacillus mucilaginosus strain A21325, 22 g of resistant dextrin, 13 g of xylo-oligosaccharide, 2 g of erythritol, 2 g of L-arabinose, 1.5 g of lemon fruit powder and 0.15 g of corn oligopeptide powder.

[0064] The preparation method comprises the following specific steps:

[0065] (1) removing the outer packaging of the purchased raw materials in the unpacking room;

[0066] (2) placing the raw materials removed from the outer packaging in step (1) in a material buffer room, irradiating the inner packaging with ultraviolet light for 0.5 to 1 hour for disinfection, and sending the raw materials to a clean workshop;

[0067] (3) Strictly weigh the materials according to the product production formula and process, add the corresponding weight of probiotics and auxiliary materials into the mixer, mix for 30 minutes to ensure that the materials are fully mixed, and keep corresponding production records;

[0068] (4) The inner packaging machine is sterilized 30 minutes in advance, and the material mixed evenly in step (3) is put into the packaging machine for packaging. The net content is 3 g / piece. The net content and packaging sealing are checked from time to time to ensure the quality of the product.

[0069] (5) Packing, coding and plastic sealing.

[0070] The process from step (2) to step (4) is completed in a Class 10,000 purification environment.

[0071] Example 3

[0072] The invention discloses an instant probiotic powder for relieving alcohol. The following probiotics and auxiliary materials are accurately weighed by weight: 24 g of fermented Lactobacillus mucilaginosus A2125, 20.5 g of Lactobacillus plantarum A2135, 10.2 g of Lactobacillus paracasei A2115, 1.5 g of Lactobacillus mucilaginosus reuteri A21325, 18 g of resistant dextrin, 16 g of xylo-oligosaccharide, 2.5 g of erythritol, 2 g of L-arabinose, 2 g of lemon fruit powder and 0.15 g of corn oligopeptide powder.

[0073] The preparation method of the above-mentioned alcohol-relieving instant probiotic powder comprises the following specific steps:

[0074] (1) removing the outer packaging of the purchased raw materials in the unpacking room;

[0075] (2) placing the raw materials removed from the outer packaging in step (1) in a material buffer room, irradiating the inner packaging with ultraviolet light for 1 hour for disinfection, and sending the raw materials to a clean workshop;

[0076] (3) Strictly weigh the materials according to the product production formula and process, add the corresponding weight of probiotics and auxiliary materials into the mixer, mix for 30 minutes to ensure that the materials are fully mixed, and keep corresponding production records;

[0077] (4) The inner packaging machine is sterilized 30 minutes in advance, and the material mixed evenly in step (3) is put into the packaging machine for packaging. The net content is 3 g / piece. The net content and packaging sealing are checked from time to time to ensure the quality of the product.

[0078] (5) Packing, coding and plastic sealing.

[0079] The process from step (2) to step (4) is completed in a Class 10,000 purification environment.

[0080] Example 4

[0081] The invention discloses an instant probiotic powder for sobering up, comprising the following probiotics and auxiliary materials accurately weighed by weight: 24 g of fermented Lactobacillus mucilaginosus A2125, 20.5 g of Lactobacillus plantarum A2135, 10.2 g of Lactobacillus paracasei A2115, 1.5 g of Lactobacillus mucilaginosus reuteri A21325, 18 g of resistant dextrin, 16 g of xylo-oligosaccharide, 3.5 g of erythritol, 2 g of L-arabinose, 1 g of lemon fruit powder and 0.15 g of corn oligopeptide powder.

[0082] The preparation method of the above-mentioned alcohol-relieving instant probiotic powder comprises the following specific steps:

[0083] (1) removing the outer packaging of the purchased raw materials in the unpacking room;

[0084] (2) placing the raw materials removed from the outer packaging in step (1) in a material buffer room, irradiating the inner packaging with ultraviolet light for 0.5 to 1 hour for disinfection, and sending the raw materials to a clean workshop;

[0085] (3) Strictly weigh the materials according to the product production formula and process, add the corresponding weight of probiotics and auxiliary materials into the mixer, mix for 30 minutes to ensure that the materials are fully mixed, and keep corresponding production records;

[0086] (4) The inner packaging machine is sterilized 30 minutes in advance, and the material mixed evenly in step (3) is put into the packaging machine for packaging. The net content is 3 g / piece. The net content and packaging sealing are checked from time to time to ensure the quality of the product.

[0087] (5) Packing, coding and plastic sealing.

[0088] The process from step (2) to step (4) is completed in a Class 10,000 purification environment.

[0089] Example 5

[0090] Factory inspection of the probiotics prepared in Examples 2 to 4

[0091] The viable lactic acid bacteria count of the finished product of the hangover instant probiotic powder was tested according to GB 4789.35-2023; the coliform bacteria was tested according to GB 4789.3-2016; the mold was tested according to GB 4789.15-2016; and the moisture was tested according to GB 5009.3-2016. The results are shown in Table 4.

[0092] Table 4: Factory test results of Examples 2 to 4

[0093] project Finished product live bacteria count / coliform group Mold moisture Example 2 <![CDATA[1.36×10 11 CFU<10,<10,<10,<10,<10]]> ＜103.57％ Example 3 <![CDATA[1.14×10 11 CFU<10,<10,<10,<10,<10]]> 103.62％ Example 4 <![CDATA[1.11×10 11 CFU<10,<10,<10,<10,<10]]> 103.16％

[0094] The test results are all qualified, and the number of viable bacteria in the finished product tested before leaving the factory is ≥ (1~1.3)×10 11 CFU / strip.

[0095] Example 6

[0096] Sensory quality of the probiotics prepared in Examples 2 to 4

[0097] A panel of 30 professionals who had undergone sensory training was selected to evaluate the sensory quality of the probiotics prepared in Examples 2 to 4, and the method of consumption was immediate consumption. The sensory evaluation criteria are shown in Table 5.

[0098] Table 5 Sensory evaluation standards

[0099]

[0100] Table 6 Sensory evaluation results.

[0101] Serial number project Example 2 (part) Example 3 (part) Example 4 (part) 1 A. Good taste 21 12 15 2 B. Taste is average 8 14 8 3 C. Poor taste 0 3 5 4 A. Sour / sweet 23 17 12 5 B. Sweet 5 2 17 6 C. Acidic 1 10 0 7 D. Not sweet enough 6 0 0 8 A. Good palatability 29 27 25 9 B. Poor palatability 0 0 4 10 C. Others 0 2 0 11 Overall score (good or above) 28 15 21

[0102] Note: The results in Table 6 show that 30 copies were distributed, 29 copies were collected, and one person withdrew from the assessment.

[0103] The probiotics prepared in Example 2 had a good taste accounting for 72.4%, a suitable sweet and sour taste accounting for 52.3%, a good palatability accounting for 100%, and an excellent account for 69%; the probiotics prepared in Example 3 had a good taste accounting for 41.3%, a suitable sweet and sour taste accounting for 58.6%, a good palatability accounting for 93.1%, and an excellent account for 34.5%; the probiotics prepared in Example 4 had a good taste accounting for 51.7%, a suitable sweet and sour taste accounting for 41.4%, a good palatability accounting for 86.2%, and an excellent account for 37.9%. In summary, the probiotics prepared in Example 2 are more popular than those in Example 3 and Example 4 (see Appendix). Figure 1 ).

[0104] Example 7

[0105] Hangover test

[0106] (1) Experimental population: aged 18 years and above, with no history of alcohol allergy; two days before the experiment, they must have a regular work and rest schedule, not stay up late, not drink alcohol, and not eat alcoholic foods; except for people with abnormal liver, kidney, cardiovascular and other organ functions, those taking related antibiotics, and pregnant or lactating women; research subjects must voluntarily participate in the trial.

[0107] (2) Experimental plan: ① Control group: On the first day of the experiment, volunteers took a placebo (resistant dextrin) of the same packaging and specifications. After 15 minutes, they drank 50-100 ml of liquor (100 ml for men and 50 ml for women), and sat quietly in a room at 27°C for 5 minutes. Then, they blew into the alcohol tester to test the alcohol content. Then, they blew into the alcohol tester to test the alcohol content at 30 minutes, 1 hour, and 3 hours. At each time point, blood pressure and heart rate were measured, and the corresponding data, physical state, and symptoms after drinking were recorded. ② Experimental group: On the second and third days, the testers were required to have a regular work and rest schedule, not stay up late, not drink alcohol, and not eat alcoholic foods. On the fourth day, the same volunteers as on the first day consumed the finished product of Example 2 with the same packaging and specifications, and drank 50-100 ml of liquor (100 ml for men and 50 ml for women) 15 minutes later. The liquor brand and batch number were the same as on the first day. The experimental steps on the first day were repeated, and they sat quietly in a room at 27°C. The alcohol concentration was measured with an alcohol tester at 30 minutes, 1 hour, and 3 hours after drinking. The blood pressure and heart rate were measured at each time point, and the physical state and symptoms after drinking were recorded.

[0108] Table 7 Alcohol concentration changes in hangover test experiment

[0109]

[0110] In the control group, the proportion of people with an alcohol concentration of 0 mg / 100 ml at 30 min, 1 h, and 3 h was 4.5%, 9.1%, and 72.7%, respectively; in the experimental group, the proportion of people with an alcohol concentration of 0 mg / 100 ml at the same time period was 27.3%, 50%, and 81.8%, respectively, which increased by 6 times, 5.5 times, and 1.1 times, respectively. In the control group, the proportion of people with an alcohol concentration of 20 mg / 100 ml at 30 min, 1 h, and 3 h was 22.7%, 22.7%, and 81.8%, respectively; in the experimental group, the proportion of people with an alcohol concentration of 20 mg / 100 ml at the same time period was 50%, 72.7%, and 100%, respectively, which increased by 2.2 times, 3.2 times, and 1.2 times, respectively. In addition, among the people who had severe physical sensations (dizziness, flushing, nausea, etc.) 30 min-1 h after drinking, the blank group accounted for 45.5%, and the experimental group accounted for 13.6% ( Figure 2 ). The proportion of people with severe physical sensation after drinking in the experimental group was reduced by 3.3 times. This shows that the instant probiotic powder for sobering up has obvious sobering up effect and can alleviate the damage caused by alcohol to the liver.

[0111] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A probiotic composition for promoting ethanol metabolism, characterized in that: The probiotic strains include the following parts by weight: 0.4-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.2-4 parts of plant lactobacillus strain A21352, 0.2-3 parts of Lactobacillus paracasei strain A21151, and 0.2-2 parts of reuteri Lactobacillus mucilaginosus strain A21325; The deposit number of the fermented mucilaginous Lactobacillus strain A21252 is GDMCC No: 63676; The deposit number of the plant lactobacillus strain A21352 is GDMCC No: 63677; The deposit number of the Lactobacillus paracasei strain A21151 is GDMCC No: 63042; The deposit number of the Lactobacillus reuteri strain A21325 is GDMCC No:63041.

2. The probiotic composition according to claim 1, characterized in that: The probiotic strains include the following parts by weight: 1-4 parts of fermented Lactobacillus mucilaginosus strain A21252, 0.5-2 parts of plant lactobacillus strain A21352, 0.8-2 parts of Lactobacillus paracasei strain A21151, and 0.4-1.5 parts of Lactobacillus mucilaginosus strain A21325.

3. The probiotic composition according to claim 1 or 2, characterized in that: The probiotic strains include the following parts by weight: 2524 parts of fermented Lactobacillus mucilaginosus strain A212, 20.5 parts of plant lactobacillus strain A2135, 10.2 parts of Lactobacillus paracasei strain A2115, and 1.5 parts of Lactobacillus mucilaginosus strain A21325.

4. A probiotic for promoting ethanol metabolism, characterized in that: The invention comprises the probiotic composition according to any one of claims 1 to 3 and auxiliary materials.

5. The probiotic according to claim 4, characterized in that: The auxiliary materials include the following components in parts by mass based on the unit mass of the probiotic composition: 20 to 50 parts of resistant dextrin, 10 to 40 parts of xylo-oligosaccharides, 10 to 30 parts of erythritol, 1 to 6 parts of L-arabinose, 1 to 4 parts of lemon fruit powder and 0.1 to 0.6 parts of corn oligopeptide powder.

6. The probiotic according to claim 4, characterized in that: The probiotics are in the form of dry powder; The number of viable bacteria of the probiotic composition in the dry powder is not less than 1×10 11 CFU / bag.

7. Use of the probiotic composition according to any one of claims 1 to 3 or the probiotic agent according to any one of claims 4 to 6 in the preparation of alcohol sobering and liver protecting drugs.

8. Use of the probiotic composition according to any one of claims 1 to 3 or the probiotic agent according to any one of claims 4 to 6 in the preparation of alcohol sobering and liver protecting food.

9. The use according to claim 7 or 8, characterized in that: The alcohol sobering and liver protecting method includes promoting the metabolic rate of ethanol in the body and alleviating the physical state of drunk people.

10. The use according to claim 7, characterized in that: The dosage form of the drug includes at least one of the following oral dosage forms: oral liquid, powder, tablet and capsule.

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