Compound bacteria fermented vegetable composition as well as preparation method and application thereof

Abstract

The invention discloses a compound bacteria fermented vegetable composition and a preparation method and application thereof, the composition is prepared by co-fermentation of sweet potatoes, asparagus, cabbages, purple cabbages, broccoli, carrots and tomatoes through intestinal probiotics and saccharomycetes, beneficial components in the fermented vegetables are changed into micromolecular bioactive substances which are more easily absorbed by a human body, and the micromolecular bioactive substances are more easily absorbed by the human body. The beverage can be used for preparing health care products or drinks with anti-cancer and anti-cancer functions. Experiments prove that the composition disclosed by the invention can be used for remarkably improving the effects of preventing and resisting cancers, has an obvious inhibiting effect on tumor cells, and does not have an inhibiting effect on the immune function of experimental animals. The composition disclosed by the invention contains a large amount of anti-cancer components, so that the utilization rate of vegetables is increased, the shelf life of the vegetables is prolonged, the taste is improved, the balance of intestinal flora is regulated, and the composition is suitable for long-term taking.

Description

Technical Field

[0001] The invention relates to a composite bacteria fermented vegetable composition and a preparation method and application thereof, and in particular to a plurality of vegetables with anti-cancer efficacy fermented by intestinal probiotics and yeast to enhance and improve the anti-tumor activity of the vegetables, belonging to the technical field of functional beverages. Background Art

[0002] With the development of human society, people's living standards continue to improve, and life expectancy is gradually increasing. Malignant tumors have become one of the main factors that seriously threaten human health. At present, there are many treatment methods for tumors, including surgery, radiotherapy, chemotherapy, targeted therapy, etc. Surgical treatment can be used as the main treatment for tumors, but there are certain risks; although radiotherapy and chemotherapy can significantly slow the development of cancer, they also have obvious side effects; targeted therapy is a new treatment method, but the cost is relatively high. Scientific diet and good living habits can prevent the occurrence and development of cancer. For example, certain dietary interventions for cancer patients can enhance the effect of chemotherapy and reduce the dosage of chemotherapy drugs, thereby playing an auxiliary role in the treatment of cancer. Therefore, eating functional foods with anti-cancer effects has gradually become a hot topic of concern.

[0003] Vegetables are an indispensable part of people's diet. They are rich in vitamins, minerals, cellulose and a variety of bioactive factors. Vegetables have long been regarded as an important source of vitamins and trace elements for the human body, and can provide rich dietary fiber. Epidemiological and pharmacological studies in recent years have shown that there are some phytochemicals in vegetables that can inhibit carcinogens and cancer-promoting factors to a certain extent. Therefore, scientific consumption of vegetables has a positive effect on cancer prevention.

[0004] The patent with publication number CN 1395876 A discloses a bifidobacterium fruit and vegetable beverage and a preparation method thereof, which is prepared by mixing fresh fruit juice, fresh vegetable juice and water, and then fermenting with bifidobacteria, lactobacillus and thermophilic streptococcus. The bifidobacterium fruit and vegetable beverage has a small amount of vegetables, a short fermentation time, and incomplete conversion of the effective ingredients in the fruits and vegetables, making it difficult to achieve certain health benefits; the patent with publication number CN 101953460 A discloses an active fruit and vegetable beverage, which is a simple mixed beverage with poor health functions, difficult to ensure taste, and difficult for people to persist in taking.

[0005] As the pace of work accelerates, office workers are under great pressure in life and work, and time is tight. It is difficult for people to consume enough vegetables every day. There is an urgent need for a product that tastes good, can supplement a sufficient amount of vegetables and has health benefits. Summary of the invention

[0006] One object of the present invention is to provide a composite bacteria fermented vegetable composition, which is made of the following vegetables in parts by weight: 100-200 parts of sweet potatoes, 100-200 parts of asparagus, 50-200 parts of cabbages, 50-200 parts of purple cabbages, 50-200 parts of broccoli, 100-200 parts of carrots, and 100-200 parts of tomatoes.

[0007] Preferably, the vegetable composition of the present invention is composed of the following vegetables in parts by weight: 100 parts of sweet potato, 100 parts of asparagus, 100 parts of cabbage, 100 parts of purple cabbage, 50 parts of broccoli, 100 parts of carrots, and 100 parts of tomatoes.

[0008] Another object of the present invention is to provide a method for preparing the above-mentioned composite bacteria fermented vegetable composition, the specific steps of which are as follows:

[0009] (1) Vegetable processing:

[0010] a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato;

[0011] b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 2 to 5 minutes, remove them, drain them and cool them down;

[0012] c. Combine the 3 cooled vegetables with the other 4 chopped vegetables, mix with purified water in a mass ratio of 1:1 to 5:1, crush them with a wall-breaking machine to obtain vegetable juice, boil it for 10 minutes, and let it stand for later use.

[0013] (2) Enzymolysis: The vegetable juice obtained in step (1) is kept at a constant temperature of 70 to 95° C., the pH value is adjusted to 5.0 to 7.5, high-temperature amylase is added, the mixture is stirred evenly and then enzymolyzed, and iodine solution is used as an indicator. When the vegetable juice does not turn blue when exposed to the iodine solution, the high-temperature amylase enzymolysis is completed; the temperature of the vegetable juice is adjusted to 50° C., the temperature is kept at 50° C., the pH value is adjusted to 3.0 to 6.0, pectinase is added, the mixture is stirred evenly, and enzymolyzed for 2 hours; after the enzymolysis is completed, the vegetable juice is heated to 100° C., the enzyme is inactivated for 10 to 15 minutes, and an enzymolysis slurry of the vegetable composition is obtained for later use.

[0014] (3) Yeast fermentation: When the temperature of the enzymatic hydrolyzed vegetable composition slurry in step (2) drops to 20-30° C., first add 5% by volume of pre-cultured yeast for fermentation. The fermentation process is stirred continuously. After fermentation at 20-30° C. for 20-36 hours, centrifuge or filter to obtain the yeast fermented vegetable composition filtrate for use.

[0015] (4) Concentration and batching: The filtrate of the yeast fermented vegetable composition obtained in step (3) is concentrated under reduced pressure to obtain a vegetable composition concentrate, wherein the soluble solid content is 10% to 15% at 20° C. Glucose, peptone, yeast powder, inorganic salts, dietary fiber, sweetener or not are added to the above vegetable composition concentrate, the pH value is adjusted to 6.0 to 7.0, and sterilized at 137° C. for 4 to 8 seconds by tubular instantaneous high temperature sterilization to obtain a sterile vegetable composition concentrate.

[0016] (5) Probiotic fermentation: adjusting the temperature of the sterile vegetable composition concentrate obtained in step (4) to 39° C., adding 0.3% to 0.8% by volume of one or more pre-cultured bifidobacterium liquids again, culturing for 5 to 8 hours conventionally, and finally adding 0.3% to 0.8% by volume of pre-cultured streptococcus liquid and 0.3% to 0.5% by volume of lactobacillus liquid, and continuing fermentation for 15 to 24 hours; when the pH value drops below 4.20, lowering the fermentation temperature to 25 to 32° C., and continuing fermentation until the pH value drops to 3.90 to 4.10, thereby obtaining a fermented vegetable composition liquid.

[0017] (6) Preparation and inactivation: Add or not add fruit juice to the fermented liquid of the vegetable composition obtained in step (5), stir and dissolve, and sterilize at 115° C. for 5 to 15 minutes to obtain the composite bacteria fermented vegetable composition.

[0018] The amount of high-temperature amylase added is 0.1-0.2% of the weight of the vegetable composition, and the enzyme is mixed with a small amount of water before adding; the amount of pectinase added is 0.1-1.0% of the preparation volume of the vegetable composition, and the pectinase is diluted with drinking water to a concentration of 10% before adding.

[0019] The fruit juice is one or more of mango juice, pineapple juice, orange juice and apple juice, and the weight g / volume ml percentage of the fruit juice in the composite bacteria fermented vegetable composition is 3-8%.

[0020] The glucose, yeast powder and peptone are contained in the composite bacteria fermented vegetable composition in the following percentages: glucose 0-0.5%, yeast powder 0.1-0.2% and peptone 0.2-0.4%.

[0021] The dietary fiber is polydextrose, and its weight g / volume ml percentage in the composite bacteria fermented vegetable composition is: 5-10%;

[0022] The sweetener is sucrose and / or sucralose, and the weight g / volume ml percentage of the sweetener in the composite bacteria fermented vegetable composition is: sucrose 0-3.0%, sucralose 0.006-0.008%.

[0023] The inorganic salt is K2HPO4· 3H2O 0.1g / 100ml, KH2PO40.1g / 100ml, ZnSO 4· 7H2O 4.4mg / 100ml, Na2SeO 3· 5H2O 66.8μg / 100ml.

[0024] The bifidobacterium is selected from Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve and Bifidobacterium longum infantis subspecies; the lactobacillus is selected from Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum; the streptococcus is selected from Streptococcus salivarius thermophilus subspecies; and the yeast is selected from Angel dry yeast.

[0025] Intestinal probiotics are beneficial microorganisms that can have a positive impact on the human intestine, improve the host's microecological balance, promote the health of the intestinal flora, and thus maintain human health. Intestinal probiotics and their metabolites can have a positive impact on cancer patients through a variety of mechanisms, most of which are achieved by regulating the host's immune and inflammatory responses.

[0026] Thermopolysaccharides (EPS) of Streptococcus salivarius have multiple beneficial functions. Their extracellular polysaccharides (EPS) have clear biological activities and are developed into antioxidants, anticancer drugs, anti-inflammatory drugs and immunomodulators in the pharmaceutical industry. They have the ability to inhibit the growth of pathogens. The β-galactosidase they secrete can also increase the intestinal abundance of probiotics such as Bifidobacterium and Lactobacillus. They can delay the onset of colitis and alleviate the clinical symptoms of the disease (including weight loss and gastrointestinal bleeding). Thermopolysaccharides (EPS) of Streptococcus salivarius can also promote the maintenance of mucosal barrier function and reduce bacterial translocation, thereby reducing immune stimulation and related inflammation.

[0027] Another object of the present invention is to provide the use of the composite bacteria fermented vegetable composition in the preparation of health products or drinks with anti-cancer functions.

[0028] Preferably, the composite bacteria fermented vegetable composition or its supernatant is added with one or more other natural or synthetic medicinal ingredients or mixtures thereof having the same, similar or different biological activities and showing auxiliary or synergistic effects on the basic active ingredients but not antagonistic to each other according to known conventional methods, to prepare a mixture or emulsion suitable for oral administration.

[0029] The fermented vegetable composition of the present invention can be directly made into a beverage or a health food, and is suitable for use in tumor prevention and treatment for healthy people or in auxiliary treatment for tumor patients.

[0030] Sweet potatoes contain phenolic acid, carotenoids, anthocyanins, mucin, dehydroepiandrosterone and other physiologically active substances, among which dehydroepiandrosterone can be used to prevent colon cancer and breast cancer. Sweet potatoes also contain lysine, which can promote the normal maturation of epithelial cells, inhibit abnormal differentiation of epithelial cells, eliminate carcinogenic oxygen free radicals, prevent carcinogens from binding to proteins in the cell nucleus, and enhance human immunity. In addition, sweet potatoes also contain selenium, which is an anti-cancer substance. Sweet potatoes also contain a large amount of dietary fiber, which cannot be digested and absorbed in the intestines, stimulates the intestines, enhances peristalsis, and promotes bowel movements and detoxification. Finally, sweet potatoes are rich in beta-carotene, which is an effective antioxidant that helps to remove free radicals in the body.

[0031] Cruciferous vegetables contain glucosinolate compounds, which are an important class of secondary metabolites in cruciferous vegetables. These metabolites can increase the activity of many detoxification enzymes, inhibit the activation and metabolic capacity of carcinogenic factors, and thus reduce the incidence of cancer and other physiological functions. Regular consumption of cruciferous vegetables can prevent the occurrence of gastric cancer, lung cancer, and esophageal cancer.

[0032] Some ingredients in asparagus can increase the activity of immune cells such as killer cells, macrophages, and tumor necrosis factor, and these immune cells have different degrees of killing effects on cancer cells; certain substances in asparagus can protect normal cells from damage by the toxic side effects of radiotherapy and chemotherapy, stimulate the bone marrow hematopoietic function, increase white blood cells and platelets, thereby improving the body's immune function and improving blood items; asparagus contains a large amount of selenium and germanium in the form of high molecular weight molecules, which can increase the activity of superoxide dismutase, induce the production of interferon, eliminate free radicals in the body, and accelerate metabolism.

[0033] Carrots contain a lot of carotene, which is a precursor of vitamin A. The anti-cancer mechanism of vitamin A: it can improve immunity; enhance the body's anti-cancer instinct, repair DNA damage, prevent tumor growth; prevent malignant changes caused by free radical damage; remove and prevent the effects of carcinogens or chemical cancer-promoting factors, etc.

[0034] Tomatoes contain a large amount of lycopene, which has many physiological functions, such as quenching singlet oxygen, scavenging peroxyl free radicals, inducing cell-to-cell connection and communication, regulating tumor cell proliferation, activating immune cells, and removing toxic substances from cigarettes and automobile exhaust. Eating more lycopene can prevent stomach cancer, colon cancer, rectal cancer, oral cancer, prostate cancer, breast cancer and uterine cancer, especially prostate cancer. As the intake of lycopene increases, the risk of prostate cancer decreases significantly.

[0035] Beneficial effects: In order to detect the anti-cancer effect of the composite bacteria fermented vegetable composition of the present invention, the anti-tumor experimental results of the fermented vegetable composition were observed experimentally. The results show that the composite bacteria fermented vegetable composition of the present invention has a significant inhibitory effect on experimental tumor cells, and the effect increases with the increase in concentration. The experiment also observed and compared the in vitro tumor inhibition experiment of the composite bacteria fermented vegetable composition and the unfermented vegetable composition. The results showed that the tumor inhibition rate of the composite bacteria fermented vegetable composition was significantly higher than that of the unfermented vegetable composition, indicating that the preparation method of the present invention improves the tumor inhibition effect of the vegetable composition. In addition, by measuring the immune index, serum IL-2 and TNF-α levels of experimental animals, it is proved that the composite bacteria fermented vegetable composition of the present invention will not inhibit the immune function of experimental animals while inhibiting the growth of sarcoma tissue. DETAILED DESCRIPTION

[0036] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] Example 1: Preparation of composite bacteria fermented vegetable composition A

[0038] The vegetable dish is prepared from the following parts by weight: 100 parts of sweet potato, 100 parts of asparagus, 50 parts of cabbage, 50 parts of purple cabbage, 50 parts of broccoli, 100 parts of carrots, and 100 parts of tomatoes. The preparation method comprises the following steps:

[0039] (1) Vegetable processing:

[0040] a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato;

[0041] b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 2 minutes, remove them, drain them and cool them down;

[0042] c. Combine the 3 cooled vegetables with the other 4 chopped vegetables, mix with purified water in a mass ratio of 5:1, crush them with a wall-breaking machine to obtain vegetable juice, boil it for 10 minutes, and let it stand for later use.

[0043] (2) Enzymolysis: Adjust the temperature of the vegetable juice obtained in step (1) to 85°C, maintain a constant temperature of 85°C, adjust the pH value to 5.5, add 0.1% high-temperature amylase by weight of the vegetable composition, stir evenly and then perform enzymolysis, use iodine solution as an indicator, and when the vegetable juice does not turn blue when exposed to iodine solution, the high-temperature amylase enzymolysis is completed; adjust the temperature of the vegetable juice to 50°C, maintain a constant temperature of 50°C, adjust the pH value to 5.0, add 0.1% pectinase by volume of the vegetable composition, stir evenly, and perform enzymolysis for 2 hours. After the enzymolysis is completed, heat the vegetable juice to 100°C to inactivate the enzyme for 10 minutes to obtain an enzymolysis slurry of the vegetable composition for standby use.

[0044] (3) Yeast fermentation: When the temperature of the enzymatic hydrolyzed vegetable composition slurry in step (2) drops to 20°C, 5% by volume of pre-cultured yeast is added for fermentation. The fermentation process is stirred continuously. After fermentation at 20°C for 36 hours, centrifuge and obtain the filtrate of the yeast fermented vegetable composition for later use.

[0045] (4) Concentration and preparation: The filtrate of the yeast fermented vegetable composition obtained in step (3) was concentrated under reduced pressure to obtain a vegetable composition concentrate, the soluble solid content of which was 10% at 20°C. 0.2% (weight g / volume ml) of peptone and 0.2% (weight g / volume ml) of yeast powder were added to the vegetable composition extract, and an inorganic salt (K2HPO4) was added. 4· 3H2O 0.1g / 100ml, KH2PO40.1g / 100ml, ZnSO 4· 7H2O4.4mg / 100ml, Na2SeO 3· 5H2O 66.8μg / 100ml), sucrose 3.0% (weight g / volume ml), sucralose 0.006% (weight g / volume ml), polydextrose 10% (weight g / volume ml), the pH value was adjusted to 6.5, and the tube-in-tube instantaneous high temperature sterilization method was adopted at 137°C for 4 seconds to obtain a sterile vegetable composition concentrate.

[0046] (5) Probiotic fermentation: the temperature of the sterile vegetable composition concentrate obtained in step (4) is adjusted to 39° C., and 0.4% by volume of pre-cultured Bifidobacterium breve (AS1.2213) is inoculated again, and conventional culture is performed for 6 hours. Finally, 0.4% by volume of pre-cultured Streptococcus salivarius thermophilus subsp. (AS 1.1855), Lactobacillus delbrueckii subsp. bulgaricus (AS1.1480) and Lactobacillus acidophilus (AS1.1854) are inoculated, and fermentation is continued for 18 hours. When the pH value drops below 4.20, the fermentation temperature is reduced to 30° C., and the fermentation is continued until the pH value drops to 4.10, and the fermentation is terminated to obtain a vegetable composition fermentation liquid.

[0047] (6) Preparation and inactivation: Add 3% (weight g / volume ml) mango juice to the vegetable composition fermentation liquid obtained in step (5), stir and dissolve, and sterilize at 115° C. for 10 minutes to obtain the composite bacteria fermented vegetable composition A.

[0048] Example 2 Preparation of composite bacterial fermented vegetable composition B

[0049] The vegetable mixture is prepared from the following parts by weight: 100 parts of sweet potato, 100 parts of asparagus, 50 parts of cabbage, 50 parts of purple cabbage, 100 parts of broccoli, 100 parts of carrots, and 100 parts of tomatoes. The specific preparation method comprises the following steps:

[0050] (1) Vegetable processing:

[0051] a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato;

[0052] b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 4 minutes, remove them, drain them and cool them down;

[0053] c. Combine the 3 cooled vegetables with the other 4 chopped vegetables, mix with purified water in a mass ratio of 2:1, crush them with a wall-breaking machine to obtain vegetable juice, boil it for 10 minutes, and let it stand for later use.

[0054] (2) Enzymolysis: Adjust the temperature of the vegetable juice obtained in step (1) to 90°C, maintain a constant temperature of 90°C, adjust the pH value to 5.0, add 0.1% high-temperature amylase by weight of the vegetable composition, stir evenly and then perform enzymolysis, use iodine solution as an indicator, when the vegetable juice does not turn blue when exposed to iodine solution, the high-temperature amylase enzymolysis is completed; adjust the temperature of the vegetable juice to 50°C, maintain a constant temperature of 50°C, adjust the pH value to 4.8, add 0.5% pectinase by volume of the prepared amount of the vegetable composition, stir evenly, and perform enzymolysis for 2 hours. After the enzymolysis is completed, heat the vegetable juice to 100°C to inactivate the enzyme for 15 minutes to obtain an enzymolysis slurry of the vegetable composition for standby use.

[0055] (3) Yeast fermentation: When the temperature of the enzymatic hydrolyzed slurry of the vegetable composition in step (2) drops to 25° C., first add 5% by volume of pre-cultured yeast for fermentation. The fermentation process is stirred continuously. After fermentation at 25° C. for 30 hours, filter with a 100-mesh filter to obtain the filtrate of the yeast-fermented vegetable composition for use.

[0056] (4) Concentration and preparation: The filtrate of the yeast fermented vegetable composition obtained in step (3) was concentrated under reduced pressure to obtain a vegetable composition concentrate, the soluble solid content of which was 12% at 20° C. 0.4% (weight g / volume ml) of peptone and 0.1% (weight g / volume ml) of yeast powder were added to the vegetable composition extract, and an inorganic salt (K2HPO4) was added. 4· 3H2O 0.1g / 100ml, KH2PO40.1g / 100ml, ZnSO 4· 7H2O4.4mg / 100ml, Na2SeO 3· 5H2O 66.8μg / 100ml), sucralose 0.008% (weight g / volume ml), polydextrose 10% (weight g / volume ml), the pH value was adjusted to 6.7, and a tubular instantaneous high temperature sterilization method was adopted at 137°C for 8 seconds to obtain a sterile vegetable composition concentrate.

[0057] (5) Probiotic fermentation: the temperature of the sterile vegetable composition concentrate obtained in step (4) is adjusted to 39° C., and 0.6% by volume of pre-cultured Bifidobacterium bifidum (isolated from normal human body and identified by Institute of Microbiology, Chinese Academy of Sciences) is inoculated again, and conventional culture is performed for 8 hours. Finally, 0.3% by volume of pre-cultured Lactobacillus plantarum (AS1.103), Streptococcus salivarius thermophilus subsp. (AS1.1855) and Lactobacillus acidophilus (AS1.1854) are inoculated, and fermentation is continued for 16 hours. When the pH value drops below 4.20, the fermentation temperature is reduced to 30° C., and the fermentation is continued until the pH value drops to 4.10, and the fermentation is terminated to obtain a vegetable composition fermentation liquid.

[0058] (6) Preparation and inactivation: Add 5% (weight g / volume ml) pineapple juice to the vegetable composition fermentation liquid obtained in step (5), stir and dissolve, and sterilize at 115° C. for 10 minutes to obtain the composite bacteria fermented vegetable composition B.

[0059] Example 3 Preparation of composite bacterial fermented vegetable composition C

[0060] The vegetable mixture is prepared from the following parts by weight: 100 parts of sweet potato, 100 parts of asparagus, 100 parts of cabbage, 100 parts of purple cabbage, 50 parts of broccoli, 100 parts of carrots, and 100 parts of tomatoes. The specific preparation method comprises the following steps:

[0061] (1) Vegetable processing:

[0062] a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato;

[0063] b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 5 minutes, remove them, drain them and cool them down;

[0064] c. Combine the 3 cooled vegetables with the other 4 chopped vegetables, mix with purified water in a 1:1 mass ratio, crush them with a wall-breaking machine to obtain vegetable juice, boil it for 10 minutes, and set it aside for later use.

[0065] (2) Enzymolysis: Adjust the temperature of the vegetable juice obtained in step (1) to 80°C, maintain a constant temperature of 80°C, adjust the pH value to 6.0, add 0.2% high-temperature amylase by weight of the vegetable composition, stir evenly and then perform enzymolysis, use iodine solution as an indicator, and when the vegetable juice does not turn blue when it encounters the iodine solution, the high-temperature amylase enzymolysis is completed; adjust the temperature of the vegetable juice to 50°C, maintain a constant temperature of 50°C, adjust the pH value to 5.3, add 0.8% pectinase by volume of the prepared amount of the vegetable composition, stir evenly, and perform enzymolysis for 2 hours. After the enzymolysis is completed, heat the vegetable juice to 100°C to inactivate the enzyme for 10 minutes to obtain an enzymolysis slurry of the vegetable composition for standby use.

[0066] (3) Yeast fermentation: When the temperature of the enzymatic hydrolyzed slurry of the vegetable composition in step (2) drops to 30° C., first add 5% by volume of pre-cultured yeast for fermentation. The fermentation process is stirred continuously. After fermentation at 30° C. for 20 hours, filter with a 300-mesh filter to obtain the filtrate of the yeast-fermented vegetable composition for use.

[0067] (4) Concentration and preparation: The filtrate of the yeast fermented vegetable composition obtained in step (3) is concentrated under reduced pressure to obtain a concentrated vegetable composition solution, the soluble solid content of which is 15% when measured at 20° C. 0.5% (weight g / volume ml) of glucose, 0.4% (weight g / volume ml) of peptone, and 0.1% (weight g / volume ml) of yeast powder are added to the concentrated vegetable composition solution, and an inorganic salt (K2HPO4) is added. 4· 3H2O 0.1g / 100ml, KH2PO40.1g / 100ml, ZnSO 4· 7H2O 4.4mg / 100ml, Na2SeO 3· 5H2O 66.8μg / 100ml), sucralose 0.006% (weight g / volume ml), polydextrose 6% (weight g / volume ml), the pH value was adjusted to 6.0, and the tube-type instantaneous high temperature sterilization method was adopted at 137°C for 6 seconds to obtain a sterile vegetable composition concentrate.

[0068] (5) Probiotic fermentation: the temperature of the sterile vegetable composition concentrate obtained in step (4) is adjusted to 39° C., and the pre-cultured Bifidobacterium adolescentis (AS1.2190) bacterial solution with a volume percentage of 0.8% is inoculated again, and conventional culture is performed for 6 hours. Finally, 0.5% of the pre-cultured Streptococcus salivarius thermophilus subsp. (AS1.1855), 0.4% of Lactobacillus plantarum (AS1.103), Lactobacillus delbrueckii subsp. bulgaricus (AS1.1480) and Lactobacillus acidophilus (AS1.1854) are inoculated, and the fermentation is continued for 18 hours. When the pH value drops below 4.20, the fermentation temperature is reduced to 32° C., and the fermentation is continued until the pH value drops to 4.00, and the fermentation is terminated to obtain the vegetable composition fermentation liquid.

[0069] (6) Preparation and inactivation: Add 5% (weight g / volume ml) of mango juice and 3% (weight g / volume ml) of pineapple juice to the vegetable composition fermentation liquid obtained in step (5), stir and dissolve, and sterilize at 115° C. for 15 minutes to obtain the composite bacteria fermented vegetable composition C.

[0070] Example 4 Preparation of Control Group (Unfermented Vegetable Composition D)

[0071] The vegetable mixture is prepared from the following parts by weight: 100 parts of sweet potato, 100 parts of asparagus, 100 parts of cabbage, 100 parts of purple cabbage, 50 parts of broccoli, 100 parts of carrots, and 100 parts of tomatoes. The specific preparation method comprises the following steps:

[0072] (1) Vegetable processing:

[0073] a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato;

[0074] b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 5 minutes, remove them, drain them and cool them down;

[0075] c. Combine the 3 cooled vegetables with the other 4 chopped vegetables, mix with purified water in a 1:1 mass ratio, crush them with a wall-breaking machine to obtain vegetable juice, boil it for 10 minutes, and set it aside for later use.

[0076] (2) Enzymolysis: Adjust the temperature of the vegetable juice obtained in step (1) to 80°C, maintain a constant temperature of 80°C, adjust the pH value to 6.0, add 0.2% high-temperature amylase by weight of the vegetable composition, stir evenly and then perform enzymolysis, use iodine solution as an indicator, and when the vegetable juice does not turn blue when exposed to iodine solution, the high-temperature amylase enzymolysis is completed; adjust the temperature of the vegetable juice to 50°C, maintain a constant temperature of 50°C, adjust the pH value to 5.3, add 0.8% pectinase by volume of the prepared amount of the vegetable composition, stir evenly, and perform enzymolysis for 2 hours. After the enzymolysis is completed, heat the vegetable juice to 100°C to inactivate the enzyme for 10 minutes, filter through a 300-mesh filter, and obtain a filtrate of the vegetable composition for standby use.

[0077] (3) Concentration: The filtrate of the vegetable composition obtained in step (2) is concentrated under reduced pressure to obtain the vegetable composition D.

[0078] Experimental Example 1: Anti-tumor experiment of the composite bacteria fermented vegetable composition of the present invention

[0079] 1. Cell proliferation inhibition assay (MTT / CCK8 method)

[0080] This experiment mainly measures the growth inhibition effect of the composite bacteria fermented vegetable composition of the present invention on human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35); the control group sample is the unfermented vegetable composition D of Example 4; the drugs and instruments used in the experiment are all commercially available.

[0081] 1.1. Recovery and passage of human gastric cancer cells (MKN-45) and rat hepatoma cells (RH35)

[0082] Human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35) were placed in an incubator. When the confluence reached 90%, RPMI-1640 complete medium was added and cultured in a T25 culture flask. When the number of cells reached the requirement, the RPMI-1640 complete medium was aspirated and gently rinsed once with PBS buffer, 0.5ml of trypsin containing 0.25% EDTA was added to digest for 2-3min, and then 1ml RPMI-1640 complete medium was used to rinse the cells, centrifuged at 1000r / min for 5min, the supernatant was discarded to collect the cells, and they were cultured in two T25 culture flasks, and 5ml RPMI-1640 complete medium was added to each to adjust the cell concentration to 5×10 4 The cell viability was >95% after trypan blue staining.

[0083] 1.2 Effect of the fermented vegetable composition of the present invention on the proliferation of human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35)

[0084] Prepare the composite bacteria fermented vegetable composition A, B, C samples and control group samples of the embodiment. Add the above human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35) to a 96-well culture plate at 100ul / well, add RPMI-1640 complete medium, and place the culture plate in a 37°C, 5% CO2 incubator for 24h. After the cells in the well plate are cultured overnight, the medium is discarded, and different doses of composite bacteria fermented vegetable composition samples and control group samples are added respectively, marked, and treated for 24h, each is repeated 6 times, and a blank control is set at the same time. Add CCK8 working solution (prepared at a volume ratio of 1:10 of CCK8 solution: RPMI-1640 complete medium), incubate in a cell culture incubator for 3h, measure the absorbance value (OD value) of CCK8 working solution at 450nm, and calculate the cell inhibition rate. Cell inhibition rate = [1-(OD value of experimental group-OD value of blank group) / (OD value of control group-OD value of blank group)]*100%. The results are shown in Table 1.

[0085] Table 1 Effect of the fermented vegetable composition of the present invention on the proliferation of human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35)

[0086]

[0087] As can be seen from Table 1, the inhibition rate of the fermented vegetable composition of the present invention on human gastric cancer cells (MKN-45) and rat liver cancer cells (RH35) is significantly higher than that of the unfermented vegetable composition D in the control group, indicating that the preparation method of the present invention can significantly improve the tumor inhibition rate.

[0088] 2. Determination of the inhibitory effect of the composite bacterial fermented vegetable composition on tumor cells in tumor-bearing mice

[0089] This experiment is mainly aimed at determining the inhibitory effect of the fermented vegetable composition of the present invention on tumor cells in tumor-bearing mice; the drugs and instruments used in the experiment are all commercially available.

[0090] 2.1 Experimental animals and grouping: The experimental animals were selected from healthy adult SPF KM mice, weighing (20±2) g, half male and half female. A total of 144 mice were randomly divided into 12 groups according to HWT-DW-ANI-05, with 12 mice in each group, marked as blank control group, model control group, positive drug control group (CTX cyclophosphamide group), high, medium and low dose groups of compound bacteria fermented vegetable composition A, high, medium and low dose groups of compound bacteria fermented vegetable composition B, and high, medium and low dose groups of compound bacteria fermented vegetable composition C.

[0091] 2.2. Test samples and dosage design: The test samples are the composite bacteria fermented vegetable compositions A, B, and C prepared in the above embodiments. The recommended dose of the test sample for humans is 500 ml / (person·day), which is 8.33 ml / (kg·day) based on a 60 kg body weight. The equivalent dose for mice is equivalent to 10 times the recommended dose for humans. The high-dose group, medium-dose group, and low-dose group are set at 10 times, 5 times, and 2.5 times the recommended dose for humans, respectively. High-dose group: 83.33 ml / (kg·day), medium-dose group: 41.66 ml / (kg·day), and low-dose group: 20.83 ml / (kg·day).

[0092] 2.3 Animal modeling: The tumor was S180 sarcoma cells (Shanghai Anwei Biotechnology Co., Ltd.). The ascites of mice inoculated with S180 sarcoma for 7-8 days was extracted and diluted with saline at a ratio of 1:2. The viable cells were counted after trypan blue staining, and the viable cell rate was >95%. The cell suspension was diluted to make the viable cell count reach (2-4)×10 7 Under sterile conditions, 0.2 ml of cell suspension was routinely inoculated into the abdominal cavity of each mouse to establish a sarcoma model.

[0093] 2.4. Dosage method: The high, medium and low dose groups of the compound bacteria fermented vegetable compositions A, B and C were first gavaged for 15 days respectively, while the positive drug control group, model control group and blank control group were not treated with drugs, and the same volume of corresponding solvents were given at the same time. After the model was successfully established, the positive drug control group (CTX cyclophosphamide group) was subcutaneously injected with cyclophosphamide (20 mg / ml) at a dosage of 0.15 ml / mouse, once every 4 days. The high, medium and low dose groups of the compound bacteria fermented vegetable compositions A, B and C began gavage treatment 8 hours after the successful modeling, and the model control group and blank control group were not treated with drugs. The dosing cycle was 15 days.

[0094] 2.5. Detection index method

[0095] S180 sarcoma tumor weight and tumor inhibition rate: After the drug treatment, the tumor-bearing mice were killed by cervical dislocation and the sarcoma tumor weight was weighed. Tumor inhibition rate = [1-(average tumor weight of the test sample group / average tumor weight of the model control group)] * 100%. The experimental results are shown in Table 2.

[0096] 2.6 Experimental Results

[0097] As shown in Table 2, after the treatment, the positive control group mice had a tumor inhibition rate of 71.22% compared with the model control group, and the high-dose groups of the composite bacteria fermented vegetable composition samples A, B, and C had tumor inhibition rates of 45.24%, 47.62%, and 56.28% on S180 sarcoma cells, respectively, indicating that the composite bacteria fermented vegetable composition has a certain inhibitory effect on the growth of S180 sarcoma cells. In addition, as can be seen from Table 2, with the increase of the dose, the inhibition of the composite bacteria fermented vegetable composition on S180 sarcoma cells will increase accordingly.

[0098] Table 2 Comparison of tumor inhibition rates of various dosage groups of composite bacterial fermented vegetable composition

[0099]

[0100] Experimental Example 2: Experimental study on the effect of the composite bacteria fermented vegetable composition of the present invention on the body's immunity

[0101] This experiment mainly measures the effect of the composite bacteria fermented vegetable composition of the present invention on the body's immunity; the drugs and instruments used in the experiment are all commercially available.

[0102] 1. Determination of cytokine TNF-α and IL-2 content

[0103] 1.1 Preparation of medicated animal eye serum

[0104] After the tumor-bearing mice in Experimental Example 1 were treated, 0.5-1 ml of blood was collected from the eyeballs and centrifuged at 3000 r / min for 5 min to prepare serum for the determination of TNF-α and IL-2. The results are shown in Table 3.

[0105] 1.2. Effect of the composite bacterial fermented vegetable composition on serum IL-2 and TNF-α levels in tumor-bearing mice:

[0106] As shown in Table 3, after the treatment, the serum IL-2 and TNF-α levels of the mice in the model control group were increased compared with those of the normal mice in the blank control group, proving that the sarcoma tissue formed by the subcutaneous inoculation of S180 cells caused an immune response in the mice. The serum IL-2 and TNF-α levels of the mice in the positive control group were lower than those in the model control group, proving that the positive drug cyclophosphamide had a serious inhibitory effect on the immune function of the mice. There was no significant difference in the serum IL-2 and TNF-α levels of the mice in the three dose groups of the composite bacteria fermented vegetable composition A, B, and C compared with the model group, proving that the composite bacteria fermented vegetable composition will not inhibit the immune function of the mice while inhibiting the growth of S180 sarcoma tissue.

[0107] Table 3 Effects of the composite bacterial fermented vegetable composition on the levels of IL-2 and TNF-α in mouse serum

[0108] Group IL-2 TNF-α Blank control group 16.46±3.82 25.65±6.5 Model control group 27.38±4.84 43.17±11.69 Positive drug control group 20.18±3.61 17.85±5.03 Fermented vegetable composition A low dose group 30.65±8.23 31.72±5.66 Fermented vegetable composition A medium dose group 36.88±7.22 34.26±5.42 Fermented vegetable composition A high dose group 38.54±6.76 40.55±9.03 Fermented vegetable composition B low dose group 33.59±9.37 35.13±6.38 Fermented vegetable composition B medium dose group 37.51±8.59 39.19±6.73 Fermented vegetable composition B high dose group 38.99±8.69 43.73±11.56 Fermented vegetable composition C low dose group 37.65±10.44 35.92±7.49 Fermented vegetable composition C medium dose group 32.96±9.05 37.43±10.98 Fermented vegetable composition C high dose group 35.62±9.86 44.81±9.34

[0109] 2. Determination of immune organ index

[0110] 2.1 Preparation of mouse immune organs

[0111] After the administration of the tumor-bearing mice in the above-mentioned Experimental Example 1, the mice were killed by cervical dislocation, and the immune organs thymus and spleen were separated and weighed, and the thymus index and spleen index were calculated. The results are shown in Table 4. Immune organ index (mg / 10g) = mouse immune organ weight (mg) / mouse body weight (10g).

[0112] 2.2 Effect of the composite bacterial fermented vegetable composition on the immune organ index of tumor-bearing mice:

[0113] The thymus and spleen are the main central immune organs and peripheral immune organs of the body, respectively, and they can express the state of immune function to a certain extent. The size of the thymus and spleen indexes directly reflects the level of the body's immunity. As shown in Table 4, the thymus and spleen indexes of the mice in the positive control group (cyclophosphamide group) were significantly reduced, indicating that the immune function of the mice was suppressed, especially the cellular immunity was severely suppressed. The thymus and spleen indexes of the mice in the three dose groups of the compound bacteria fermented vegetable composition A, B, and C were significantly higher than those in the positive control group (cyclophosphamide group), indicating that the three dose groups of the compound bacteria fermented vegetable composition A, B, and C did not have an inhibitory effect on the growth and development of the immune organs of mice.

[0114] Table 4 Effects of compound bacteria fermented vegetable composition on mouse immune organ index

[0115] Group Thymus index Spleen index Blank control group 0.32±0.15 0.28±0.07 Model control group 0.25±0.17 0.34±0.08 Positive drug control group 0.12±0.07 0.18±0.11 Fermented vegetable composition A low dose group 0.30±0.17 0.32±0.15 Fermented vegetable composition A medium dose group 0.31±0.10 0.33±0.18 Fermented vegetable composition A high dose group 0.37±0.11 0.35±0.17 Fermented vegetable composition B low dose group 0.34±0.19 0.33±0.01 Fermented vegetable composition B medium dose group 0.27±0.18 0.36±0.06 Fermented vegetable composition B high dose group 0.38±0.02 0.32±0.17 Fermented vegetable composition C low dose group 0.33±0.1 0.36±0.05 Fermented vegetable composition C medium dose group 0.29±0.12 0.35±0.16 Fermented vegetable composition C high dose group 0.39±0.12 0.31±0.07

[0116] Experimental Example 3: Analysis of anticancer components of the composite bacteria fermented vegetable composition of the present invention

[0117] The sample prepared in Example 3 with a high tumor inhibition rate was selected.

[0118] 1. Anti-cancer ingredients of compound bacteria fermented vegetable composition

[0119] In order to further clarify the anti-cancer and anti-cancer effects of the composite bacteria fermented vegetable composition of the present invention, we used chromatography tandem mass spectrometry (HPLC-MS / MS) technology to identify the anti-cancer and anti-cancer components in the composite bacteria fermented vegetable composition, and performed qualitative and quantitative analysis on it. The anti-cancer and anti-cancer components and contents in the composite bacteria fermented vegetable composition of the present invention were analyzed by chromatography tandem mass spectrometry technology, and the results are shown in Table 5.

[0120] Table 5 Anti-cancer ingredients in the composite fermented vegetable composition

[0121]

[0122]

[0123]

[0124]

[0125]

[0126] 2. Results Analysis

[0127] As shown in Table 5, a total of 49 anti-cancer and anti-tumor components with different contents were detected in the composite bacteria fermented vegetable composition, which is the material basis for the present invention to exert its anti-cancer and anti-cancer functions.

[0128] The present invention selects 7 kinds of vegetables with good anti-cancer and anti-tumor effects, firstly adopts instantaneous high-temperature sterilization technology to retain the nutrients and effective ingredients in the vegetables to the greatest extent, and secondly utilizes biological enzymatic fermentation technology to ferment the 7 kinds of vegetables with good anti-cancer and anti-cancer effects with composite bacteria in vitro, and biotransforms various effective ingredients in the vegetables so that they are directly absorbed after entering the human body, reducing the absorption difference caused by different intestinal environments of the human body, and at the same time, it is combined with dietary fiber to regulate intestinal flora, and develops a new type of food with high raw material utilization rate, good taste, strong effect and high added value, which meets the needs of consumers and has broad market prospects.

Claims

1. A composite bacteria fermented vegetable composition, characterized in that: The invention is prepared from the following vegetables in parts by weight through fermentation with intestinal probiotics and yeast: 100-200 parts of sweet potatoes, 100-200 parts of asparagus, 50-200 parts of cabbages, 50-200 parts of purple cabbages, 50-200 parts of broccoli, 100-200 parts of carrots and 100-200 parts of tomatoes.

2. The composite bacteria fermented vegetable composition according to claim 1, characterized in that: The food is prepared from the following vegetables in parts by weight by fermentation with intestinal probiotics and yeast: 100 parts of sweet potato, 100 parts of asparagus, 100 parts of cabbage, 100 parts of purple cabbage, 50 parts of broccoli, 100 parts of carrot and 100 parts of tomato.

3. The method for preparing the composite bacteria fermented vegetable composition according to claim 1 or 2, characterized in that: Here are the steps: (1) Vegetable processing: a. Pick, wash, dry and weigh seven kinds of fresh vegetables including sweet potato, asparagus, cabbage, purple cabbage, broccoli, carrot and tomato; b. Cut the cabbage, purple cabbage and broccoli into pieces and blanch them in boiling water for 2 to 5 minutes, remove them, drain them and cool them down; c. Combine the cooled 3 kinds of vegetables with the remaining 4 kinds of chopped vegetables, mix with purified water at a mass ratio of 1:1 to 5:1, crush with a wall-breaking machine to obtain vegetable juice, boil for 10 minutes, and set aside for later use; (2) Enzymolysis: The vegetable juice obtained in step (1) is kept at a constant temperature of 70 to 95° C., the pH value is adjusted to 5.0 to 7.5, high-temperature amylase is added, the mixture is stirred evenly, and then enzymolysis is performed, with iodine solution as an indicator. When the vegetable juice does not turn blue when exposed to the iodine solution, the high-temperature amylase enzymolysis is completed; the temperature of the vegetable juice is adjusted to 50° C., the constant temperature is maintained at 50° C., the pH value is adjusted to 3.0 to 6.0, pectinase is added, the mixture is stirred evenly, and enzymolysis is performed for 2 hours; after the enzymolysis is completed, the vegetable juice is heated to 100° C., the enzyme is inactivated for 10 to 15 minutes, and an enzymolysis slurry of the vegetable composition is obtained for later use; (3) Yeast fermentation: When the temperature of the enzymatic hydrolyzed vegetable composition slurry in step (2) drops to 20-30° C., first add 5% by volume of pre-cultured yeast for fermentation, stirring continuously during the fermentation process, and fermenting at 20-30° C. for 20-36 hours, centrifuging or filtering to obtain a filtrate of the vegetable composition fermented by yeast for later use; (4) Concentration and batching: The filtrate of the yeast fermented vegetable composition obtained in step (3) is concentrated under reduced pressure to obtain a vegetable composition concentrate, wherein the soluble solids measured at 20° C. are 10% to 15%; glucose, peptone, yeast powder, inorganic salts, dietary fiber, sweetener or not are added to the above vegetable composition concentrate, the pH value is adjusted to 6.0 to 7.0, and sterilized at 137° C. for 4 to 8 seconds using a tubular instantaneous high temperature sterilization method to obtain a sterile vegetable composition concentrate; (5) Probiotic fermentation: adjusting the temperature of the sterile vegetable composition concentrate obtained in step (4) to 39° C., adding 0.3% to 0.8% by volume of one or more pre-cultured bifidobacterium liquids again, culturing for 5 to 8 hours, and finally adding 0.3% to 0.8% by volume of pre-cultured streptococcus liquid and 0.3% to 0.5% by volume of lactobacillus liquid, and continuing fermentation for 15 to 24 hours; when the pH value drops below 4.20, lowering the fermentation temperature to 25 to 32° C., and continuing fermentation until the pH value drops to 3.90 to 4.10, thereby obtaining a fermented vegetable composition liquid; (6) Preparation and inactivation: Add or not add fruit juice to the fermented liquid of the vegetable composition obtained in step (5), stir and dissolve, and sterilize at 115° C. for 5 to 15 minutes to obtain the composite bacteria fermented vegetable composition.

4. The method for preparing the composite bacteria fermented vegetable composition according to claim 3, characterized in that: The amount of the high-temperature amylase added in step (2) is 0.1-0.2% of the weight of the vegetable composition, and the enzyme is mixed with a small amount of water before addition; the amount of the pectinase added is 0.1-1.0% of the preparation volume of the vegetable composition, and the pectinase is diluted with drinking water to a concentration of 10% before addition.

5. The method for preparing the probiotic fermented vegetable composition according to claim 3, characterized in that: The fruit juice described in step (6) is one or more of mango juice, pineapple juice, orange juice and apple juice, and its weight g / volume ml percentage in the composite bacteria fermented vegetable composition is: 3-8%.

6. The method for preparing the composite bacteria fermented vegetable composition according to claim 3, characterized in that: The glucose, yeast powder and peptone described in step (4) have a weight g / volume ml percentage in the probiotic fermented vegetable composition of: glucose 0-0.5%, yeast powder 0.1-0.2%, peptone 0.2-0.4% respectively; the dietary fiber is polydextrose, and its weight g / volume ml percentage in the composite bacteria fermented vegetable composition is: 5-10%; the sweetener is sucrose and / or sucralose, and its weight g / volume ml percentage in the composite bacteria fermented vegetable composition is: sucrose 0-3.0%, sucralose 0.006-0.008%.

7. The method for preparing the composite bacteria fermented vegetable composition according to claim 3, characterized in that: The inorganic salt described in step (3) is K2HPO 4· 3H2O 0.1g / 100ml, KH2PO40.1g / 100ml, ZnSO 4· 7H2O 4.4mg / 100ml, Na2SeO 3· 5H2O 66.8μg / 100ml.

8. The method for preparing the composite bacteria fermented vegetable composition according to claim 3, characterized in that: The bifidobacterium described in step (5) is selected from Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve and Bifidobacterium longum infantis subsp.; the lactobacillus is selected from Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum; the streptococcus is selected from Streptococcus salivarius thermophilus subsp.; and the yeast is selected from Angel Dry Yeast.

9. Use of the composite bacteria fermented vegetable composition according to claim 1 or 2 in the preparation of health products or drinks with anti-cancer functions.

10. The use according to claim 9, characterized in that: The composite bacteria fermented vegetable composition or its supernatant is added with one or more other natural or synthetic drug ingredients or mixtures thereof having the same, similar or different biological activities and showing auxiliary or synergistic effects on the basic active ingredients but not antagonistic to each other according to known conventional methods to prepare a mixture or emulsion suitable for oral administration.

Images