Composition for assisting in reducing blood fat as well as preparation method and application of composition

Abstract

The invention relates to the technical field of microbial fermentation, in particular to a composition for assisting in reducing blood fat as well as a preparation method and application thereof. The preparation method of the composition for assisting in reducing blood fat comprises the following steps: step 1, firstly mixing apples, white hyacinth beans, red grapes, gordon euryale seeds and lily bulbs, then adding water to prepare slurry, and sterilizing to obtain a fermentation substrate; 2, trichoderma reesei is inoculated, and an initial fermentation product is obtained through fermentation; step 3, inoculating Candida krusei, and fermenting to obtain a secondary fermentation product; step 4, inoculating bifidobacterium breve to supernate of the second-time fermentation product, and fermenting to obtain a third-time fermentation product; step 5, filtering and sterilizing the third fermentation product to obtain a fermentation product for assisting in reducing blood fat; and step 6, uniformly mixing the leavening for assisting in reducing blood fat, the freeze-dried natto powder and the ginkgo leaf extract to obtain the composition for assisting in reducing blood fat. The composition for assisting in reducing blood fat has safety and high bioavailability at the same time.

Description

Technical Field

[0001] The present invention relates to the technical field of microbial fermentation, and in particular to a blood lipid-lowering auxiliary composition and a preparation method and application thereof. Background Art

[0002] Dyslipidemia (such as elevated total cholesterol and low-density lipoprotein cholesterol) is a core cause of cardiovascular and cerebrovascular diseases such as atherosclerosis, coronary heart disease, and stroke, and is showing a trend of younger age. Long-term hyperlipidemia can lead to vascular endothelial damage, lipid deposition, and plaque formation, further causing thrombosis and even fatal events such as myocardial infarction and cerebral infarction. In addition, hyperlipidemia is closely related to metabolic syndromes such as obesity, type 2 diabetes, and non-alcoholic fatty liver disease. Lowering blood lipids can reduce the content of lipids in the blood, reduce the progression of atherosclerosis, and thus reduce the risk of thrombosis. Therefore, regulating blood lipid levels has become a key intervention for preventing chronic diseases.

[0003] Currently, mainstream methods for lowering blood lipids include chemical drugs (such as statins and fibrates) and natural functional products (such as red yeast rice extract and phytosterols). However, chemical drugs have significant side effects, and long-term use of chemical drugs to lower blood lipids may lead to abnormal liver function, muscle pain, and even rhabdomyolysis. Although natural functional products are safer, they have problems such as low bioavailability and are difficult to be efficiently absorbed by the human body. At the same time, traditional probiotic products have a single function and rely on the preparation of a single strain of bacteria. They have limited ability to regulate blood lipids, and the stability of live bacteria is poor.

[0004] In view of the above-mentioned related technologies, it is necessary to provide a lipid-lowering auxiliary composition that is both safe and highly bioavailable. Summary of the invention

[0005] In order to provide an auxiliary lipid-lowering composition that is both safe and highly bioavailable, the present application provides an auxiliary lipid-lowering composition, a preparation method and application thereof.

[0006] In the first aspect, the present application provides a method for preparing a lipid-lowering auxiliary composition using the following technical solution: A method for preparing a composition for assisting in lowering blood lipids comprises the following steps: Step 1: First, wash and core apples and red grapes respectively, and beat them into pulp; then, crush white lentils, gorgon seeds, and lilies respectively; then, mix the apples, white lentils, red grapes, gorgon seeds, and lilies in a mass ratio of (25-30): (20-25): (15-20): (10-15): (5-10); then, add 2 times the mass of water to form a uniform slurry, sterilize, and obtain a fermentation substrate; Step 2: Take the fermentation substrate, inoculate Trichoderma reesei, and ferment under aerobic conditions at 28-30°C for 30-36 hours to obtain an initial fermentation product; Step 3: Take the initial fermentation product, pasteurize it, inoculate it with Candida krusei, and ferment it under aerobic conditions at 28-30°C for 20-24 hours to obtain the second fermentation product; Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, and ferment for 30-32 hours in a nitrogen atmosphere at 35-37°C to obtain the third fermentation product; Step 5: Take the third fermentation product, filter, sterilize, and freeze-dry to obtain the lipid-lowering fermentation product; Step 6: Evenly mix the lipid-lowering fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of (2-4): (3-5): (0.5-1.5) to obtain a lipid-lowering composition.

[0007] In the above technical scheme, apples and red grapes provide polyphenols, white lentils and water chestnuts are rich in resistant starch and dietary fiber, and lilies contain saponins and flavonoids active ingredients. These raw materials work synergistically to form a fermentation substrate rich in nutrients.

[0008] Furthermore, the present application gradually releases and transforms the active ingredients in the fermentation substrate through the step-by-step synergistic fermentation of Trichoderma reesei, Candida krusei and Bifidobacterium breve. First, Trichoderma reesei and nattokinase contained in freeze-dried natto powder interact with each other to decompose cellulose and hemicellulose in the raw materials, providing a fermentation product that is easier to decompose and transform for subsequent fermentation. Then Candida krusei generates ethanol, ester flavor substances and functional secondary metabolites and inhibits miscellaneous bacteria. Finally, Bifidobacterium breve promotes the production of more metabolites. The present application generates metabolites that can inhibit cholesterol synthesis through specific fermentation substrates and three-step fermentation, thereby obtaining a lipid-lowering fermentation product with good inhibition of cholesterol synthesis.

[0009] Further, the present application adds natto freeze-dried powder and ginkgo leaf extract, natto freeze-dried powder contains rich vitamin K2 and nattokinase, nattokinase can dissolve blood clots, and ginkgo leaf extract is rich in active ingredients such as ginkgolides and bilobalide, and has multiple pharmacological effects such as anti-oxidation, anti-inflammatory, and anti-platelet aggregation. The natto freeze-dried powder, ginkgo leaf extract and auxiliary lipid-lowering fermentation are compounded to further enhance the lipid-lowering effect of the composition. Therefore, the auxiliary lipid-lowering composition of the present application not only has a variety of natural active ingredients, but also improves bioavailability through microbial fermentation, thereby achieving an efficient and safe lipid-lowering effect.

[0010] Preferably, the inoculation amount of Trichoderma reesei in step 2 is 5% to 8% of the total mass of the fermentation substrate.

[0011] In the above technical scheme, the present application limits the inoculation amount of Trichoderma reesei to 5% to 8% of the total mass of the fermentation substrate, thereby ensuring that Trichoderma reesei and freeze-dried natto powder have a better synergistic effect, and ensuring that the mycelium colonizes quickly and decomposes the fermentation substrate efficiently.

[0012] Preferably, the inoculation amount of Candida krusei in step 3 is 3% to 5% of the initial fermentation material mass.

[0013] In the above technical scheme, the present application limits the inoculation amount of Candida krusei to 3% to 5% of the mass of the initial fermentation material, thereby ensuring that Candida krusei occupies a dominant position in the fermentation process, effectively inhibiting the growth of miscellaneous bacteria, and generating more functional secondary metabolites.

[0014] Preferably, the inoculation amount of Bifidobacterium breve in step 4 is 5% to 8% of the mass of the supernatant.

[0015] In the above technical scheme, the present application limits the inoculation amount of Bifidobacterium breve to 5% to 8% of the mass of the supernatant, thereby ensuring that Bifidobacterium breve fully utilizes the nutrients in the supernatant for fermentation, promotes the production of more metabolites, and further enhances the auxiliary lipid-lowering effect.

[0016] Preferably, the sterilization in step 1 refers to high temperature sterilization at 121°C for 20 min, the pasteurization in step 3 refers to water bath sterilization at 65°C for 10 min, and the sterilization in step 5 refers to water bath sterilization at 65°C for 30 min.

[0017] In the above technical scheme, the present application can ensure the activity and safety of microorganisms during the fermentation process while avoiding the loss of nutrients through different sterilization steps and time control.

[0018] In the second aspect, the present application provides an auxiliary lipid-lowering composition using the following technical solution: A composition for assisting in lowering blood lipids is prepared by the preparation method of the composition for assisting in lowering blood lipids as described in the first aspect.

[0019] In the above technical scheme, the present application discloses an auxiliary lipid-lowering composition prepared by the above preparation method. The composition is rich in polyphenols, resistant starch, dietary fiber, flavonoid active ingredients and metabolites, etc. These ingredients work synergistically to effectively inhibit cholesterol synthesis and lower blood lipid levels.

[0020] In the third aspect, the application of an auxiliary lipid-lowering composition provided in the present application adopts the following technical solution: An application of an auxiliary blood lipid lowering composition, wherein the auxiliary blood lipid lowering composition is used in the food or biopharmaceutical industry.

[0021] Preferably, the auxiliary lipid-lowering composition is used to prepare functional food or health care products.

[0022] In the above technical scheme, the present application applies the auxiliary lipid-lowering composition to the food or biopharmaceutical industry, especially to the preparation of functional food or health products, so as to meet people's needs for healthy diet and health products.

[0023] In summary, this application includes the following beneficial technical effects: The auxiliary lipid-lowering composition and preparation method thereof provided in the present application not only solve the problems of large side effects and low bioavailability of lipid-lowering means in the prior art, but also generate metabolites that can inhibit cholesterol synthesis through specific fermentation substrates and step-by-step synergistic fermentation technology, thereby achieving a safe and efficient lipid-lowering effect. DETAILED DESCRIPTION

[0024] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0025] Example 1: A method for preparing a composition for assisting in lowering blood lipids, comprising the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 25:20:15:10:5, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0026] Step 2: Take the fermentation substrate and inoculate Trichoderma reesei. The inoculation amount of Trichoderma reesei is 5% of the total mass of the fermentation substrate. Ferment under aerobic conditions at 28° C. for 30 hours to obtain an initial fermentation product.

[0027] Step 3: Take the initial fermentation product, sterilize it in a water bath at 65°C for 10 minutes, and then inoculate it with Candida krusei. The inoculation amount of Candida krusei is 3% of the mass of the initial fermentation product. Ferment it under aerobic conditions at 28°C for 20 hours to obtain the second fermentation product.

[0028] Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 5% of the mass of the supernatant, ferment for 30 hours in a nitrogen atmosphere at 35°C, and obtain the third fermentation product.

[0029] Step 5: Take the third fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0030] Step 6: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 2:3:0.5 to obtain a lipid-lowering auxiliary composition.

[0031] Among them, the natto freeze-dried powder is food-grade natto freeze-dried powder purchased from Zhengzhou Yuhe Food Additive Co., Ltd.

[0032] Among them, the ginkgo leaf extract is a food grade ginkgo leaf extract purchased from Guangzhou Huayu Biotechnology Co., Ltd.

[0033] Among them, Trichoderma reesei was purchased from the China Industrial Microbiological Culture Collection Center as CICC 13052 Trichoderma reesei.

[0034] Among them, Candida krusei was purchased from the China Industrial Microbiological Culture Collection Center as CICC 31807 Candida krusei.

[0035] Among them, Bifidobacterium breve is CICC 6079 Bifidobacterium breve purchased from China Industrial Microbiological Culture Collection Center.

[0036] Example 2: A method for preparing a composition for assisting in lowering blood lipids, comprising the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 28:22:18:12:7, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0037] Step 2: Take the fermentation substrate and inoculate Trichoderma reesei. The inoculation amount of Trichoderma reesei is 6% of the total mass of the fermentation substrate. Ferment under aerobic conditions at 29° C. for 32 hours to obtain an initial fermentation product.

[0038] Step 3: Take the initial fermentation product, sterilize it in a water bath at 65°C for 10 minutes, inoculate it with Candida krusei, the inoculation amount of Candida krusei is 4% of the mass of the initial fermentation product, and ferment it under aerobic conditions at 29°C for 22 hours to obtain the second fermentation product.

[0039] Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 6% of the mass of the supernatant, ferment for 31 hours in a nitrogen atmosphere at 36°C, and obtain the third fermentation product.

[0040] Step 5: Take the third fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0041] Step 6: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 3:4:1 to obtain a lipid-lowering auxiliary composition.

[0042] Example 3: A method for preparing a composition for assisting in lowering blood lipids, comprising the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 30:25:20:15:10, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0043] Step 2: Take the fermentation substrate and inoculate Trichoderma reesei. The inoculation amount of Trichoderma reesei is 8% of the total mass of the fermentation substrate. Ferment under aerobic conditions at 30° C. for 36 hours to obtain an initial fermentation product.

[0044] Step 3: Take the initial fermentation product, sterilize it in a water bath at 65°C for 10 minutes, inoculate it with Candida krusei, the inoculation amount of Candida krusei is 5% of the mass of the initial fermentation product, and ferment it under aerobic conditions at 30°C for 24 hours to obtain the second fermentation product.

[0045] Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 8% of the mass of the supernatant, ferment for 32 hours in a nitrogen atmosphere at 37°C, and obtain the third fermentation product.

[0046] Step 5: Take the third fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0047] Step 6: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 4:5:1.5 to obtain a lipid-lowering auxiliary composition.

[0048] Comparative Example 1: A method for preparing a composition for assisting in lowering blood lipids, which is different from Example 1 in that the fermentation order of the strains is inconsistent, and specifically comprises the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 25:20:15:10:5, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0049] Step 2: Take the fermentation substrate and inoculate it with Candida krusei. The inoculation amount of Candida krusei is 3% of the mass of the fermentation substrate. Ferment under aerobic conditions at 28° C. for 20 hours to obtain an initial fermentation product.

[0050] Step 3: Take the initial fermentation product, sterilize it in a water bath at 65°C for 10 minutes, and then inoculate Trichoderma reesei. The inoculation amount of Trichoderma reesei is 5% of the total mass of the initial fermentation product. Ferment it under aerobic conditions at 28°C for 30 hours to obtain the second fermentation product.

[0051] Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 5% of the mass of the supernatant, ferment for 30 hours in a nitrogen atmosphere at 35°C, and obtain the third fermentation product.

[0052] Step 5: Take the third fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0053] Step 6: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 2:3:0.5 to obtain a lipid-lowering auxiliary composition.

[0054] Comparative Example 2: A method for preparing a composition for assisting in lowering blood lipids, which is different from Example 1 in that Trichoderma reesei is not inoculated in step 2, and specifically comprises the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 25:20:15:10:5, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0055] Step 2: Take the fermentation substrate and let it stand under aerobic conditions at 28°C for 30 hours to obtain the initial fermentation product.

[0056] Step 3: Take the initial fermentation product, sterilize it in a water bath at 65°C for 10 minutes, and then inoculate it with Candida krusei. The inoculation amount of Candida krusei is 3% of the mass of the initial fermentation product. Ferment it under aerobic conditions at 28°C for 20 hours to obtain the second fermentation product.

[0057] Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 5% of the mass of the supernatant, ferment for 30 hours in a nitrogen atmosphere at 35°C, and obtain the third fermentation product.

[0058] Step 5: Take the third fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0059] Step 6: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 2:3:0.5 to obtain a lipid-lowering auxiliary composition.

[0060] Comparative Example 3: A method for preparing a composition for assisting in lowering blood lipids, which is different from Example 1 in that step 3 is not inoculated with Candida krusei, and specifically comprises the following steps: Step 1: First, wash and core the apples and red grapes respectively, and beat them into pulp. Then, crush the white lentils, water chestnuts, and lilies respectively. Then, mix the apples, white lentils, red grapes, water chestnuts, and lilies in a mass ratio of 25:20:15:10:5, add 2 times the mass of water to form a uniform slurry, and sterilize at high temperature at 121°C for 20 minutes to obtain a fermentation substrate.

[0061] Step 2: Take the fermentation substrate and inoculate Trichoderma reesei. The inoculation amount of Trichoderma reesei is 5% of the total mass of the fermentation substrate. Ferment under aerobic conditions at 28° C. for 30 hours to obtain an initial fermentation product.

[0062] Step 3: Take the initial fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, the inoculation amount of Bifidobacterium breve is 5% of the mass of the supernatant, ferment for 30 hours in a nitrogen atmosphere at 35°C, and obtain the second fermentation product.

[0063] Step 4: Take the second fermentation product, filter it, sterilize it in a water bath at 65° C. for 30 minutes, and freeze-dry it to obtain the lipid-lowering fermentation product.

[0064] Step 5: Evenly mix the lipid-lowering auxiliary fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of 2:3:0.5 to obtain a lipid-lowering auxiliary composition.

[0065] Auxiliary lipid-lowering function test Test sample: the auxiliary blood lipid lowering composition of the above-mentioned embodiments and comparative examples.

[0066] Experimental animals, reagents and feeding feed: 70 SPF male SD rats were provided by the Dongchuang Experimental Animal Technology Service Department of Kaifu District, Changsha City. The experimental conditions were a barrier environment. During the experiment, the experimental environment temperature was 23℃~24℃ and the humidity was 50%~56%. Serum total cholesterol (TC) and triglyceride (TG) kits were purchased from Shanghai Fosun Changzheng Medical Science Co., Ltd., and high-density lipoprotein cholesterol (HDL-C) kits were purchased from Ningbo Meikang Biotechnology Co., Ltd. The feeding feed was a high-fat feed with the following formula: 8.8% basic feed, 1% cholesterol, 10% egg yolk powder, 10% lard and 0.2% bile salt.

[0067] Experimental method: After feeding rats with basic feed for 7 days, fast for 16 hours, take tail blood, measure TC, TG and HDL-C, and randomly divide rats into 7 groups according to TC and TG levels, with 10 rats in each group, of which 6 groups are experimental groups and 1 group is control group. Then the experiment officially started, and high-fat feed was used to continue feeding. After the formal experiment started, the experimental group was gavaged with 200mL of test sample solution (16g test sample + 1% sodium carboxymethyl cellulose solution to 200mL) once a day, and the control group was gavaged with 200mL of 1% sodium carboxymethyl cellulose solution once a day. After 30 days of formal experiment, fast for 16 hours, pull out the eyeball and take blood to measure TC, TG and HDL-C. When the TC result of the experimental group is significant compared with that of the control group (P<0.05), and the HDL-C of the experimental group is significantly higher than that of the control group, it can be judged that the test sample has the function of assisting in lowering serum total cholesterol, and the result is positive. When the TG result of the experimental group is significantly higher than that of the control group (P<0.05), and the HDL-C of the experimental group is significantly higher than that of the control group, it can be determined that the test sample has the function of assisting in lowering triglycerides, and the result is positive. When the TC and TG indicators are positive, it can be determined that the test sample has the function of assisting in lowering blood lipids.

[0068] The above test results are shown in Table 1.

[0069] Table 1:

[0070] According to the data in Table 1, it can be seen that the auxiliary blood lipid lowering compositions prepared in Examples 1, 2 and 3 significantly reduced the TC level and TG level in the rats after the test (P<0.05), and the HDL-C level was significantly increased (P<0.05). This shows that the auxiliary blood lipid lowering compositions in Examples 1, 2 and 3 have the function of assisting in lowering serum total cholesterol and triglycerides, and can significantly increase the level of high-density lipoprotein cholesterol, thereby having the effect of assisting in lowering blood lipids.

[0071] Specifically combining Example 1 with Comparative Examples 1, 2 and 3 for analysis, Comparative Example 1 changed the fermentation order of the strains, Comparative Example 2 omitted the inoculation step of Trichoderma reesei, and Comparative Example 3 omitted the inoculation step of Candida krusei. Only Example 1 achieved the expected auxiliary lipid-lowering effect. It can be seen that the auxiliary lipid-lowering composition obtained by the selection of fermentation strains and the setting of the fermentation order in the present application can significantly reduce serum total cholesterol and triglyceride levels, while increasing high-density lipoprotein cholesterol levels, thereby effectively assisting in lowering blood lipids.

[0072] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing a composition for assisting in lowering blood lipids, characterized in that: The following steps are involved: Step 1: First, wash and core apples and red grapes respectively, and beat them into pulp; then, crush white lentils, gorgon seeds, and lilies respectively; then, mix the apples, white lentils, red grapes, gorgon seeds, and lilies in a mass ratio of (25-30): (20-25): (15-20): (10-15): (5-10); then, add 2 times the mass of water to form a uniform slurry, sterilize, and obtain a fermentation substrate; Step 2: Take the fermentation substrate, inoculate Trichoderma reesei, and ferment under aerobic conditions at 28-30°C for 30-36 hours to obtain an initial fermentation product; Step 3: Take the initial fermentation product, pasteurize it, inoculate it with Candida krusei, and ferment it under aerobic conditions at 28-30°C for 20-24 hours to obtain the second fermentation product; Step 4: Take the second fermentation product, retain the supernatant after centrifugation, inoculate Bifidobacterium breve, and ferment for 30-32 hours in a nitrogen atmosphere at 35-37°C to obtain the third fermentation product; Step 5: Take the third fermentation product, filter, sterilize, and freeze-dry to obtain the lipid-lowering fermentation product; Step 6: Evenly mix the lipid-lowering fermentation product, natto freeze-dried powder, and ginkgo leaf extract in a mass ratio of (2-4): (3-5): (0.5-1.5) to obtain a lipid-lowering composition.

2. The method for preparing a lipid-lowering auxiliary composition according to claim 1, characterized in that: In step 2, the inoculation amount of Trichoderma reesei is 5% to 8% of the total mass of the fermentation substrate.

3. The method for preparing a lipid-lowering auxiliary composition according to claim 1, characterized in that: In step 3, the inoculation amount of Candida krusei is 3% to 5% of the initial fermentation material mass.

4. The method for preparing a lipid-lowering auxiliary composition according to claim 1, characterized in that: In step 4, the inoculation amount of Bifidobacterium breve is 5% to 8% of the mass of the supernatant.

5. The method for preparing a composition for assisting in lowering blood lipids according to claim 1, characterized in that: The sterilization in step 1 refers to high temperature sterilization at 121°C for 20 minutes, the pasteurization in step 3 refers to water bath sterilization at 65°C for 10 minutes, and the sterilization in step 5 refers to water bath sterilization at 65°C for 30 minutes.

6. A composition for assisting in lowering blood lipids, characterized in that: The composition is prepared by the method for preparing the auxiliary lipid-lowering composition according to any one of claims 1 to 5.

7. A use of the auxiliary lipid-lowering composition according to claim 6, characterized in that: The auxiliary blood lipid lowering composition is used in the food or biopharmaceutical industry.

8. The use of the auxiliary lipid-lowering composition according to claim 7, characterized in that: The auxiliary blood lipid lowering composition is used for preparing functional food or health care product.

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