A probiotic drink with immune-modulating properties and a method for its preparation

Abstract

The application provides a probiotic drink with immune regulation and a preparation method thereof, relates to the technical field of microbial fermentation, and the probiotic drink contains a probiotic fermentation product, the probiotic fermentation product is prepared from mixed fermentation of animal bifidobacterium, lactobacillus rhamnosus, abnormal williams yeast and lactobacillus acidophilus, and the mixed fermentation is carried out on millet powder, quinoa powder, radix astragali powder, naked oats powder and glucose; the probiotic drink has unique flavor, is safe and non-toxic, and experiments show that the probiotic drink has the effect of significantly improving immunity.

Description

Technical Field

[0001] This invention relates to the field of microbial technology, specifically to a probiotic beverage with immunomodulatory properties and its preparation method. Background Technology

[0002] Currently, the field of immunomodulatory functional foods generally faces technical bottlenecks such as the limited effects of single-strain bacteria and insufficient synergistic effects of substrate active ingredients. Traditional probiotic preparations mostly use dairy products or single grains as fermentation substrates, which can produce basic active substances such as short-chain fatty acids, but lack the immune-enhancing complexes formed by the metabolic complementarity of multiple strains. Studies have shown that although a simple combination of Bifidobacterium animalis and Lactobacillus rhamnosus can improve the intestinal flora, its effect on improving systemic immune indicators (such as NK cell activity and mucosal barrier repair) is limited. This is closely related to the insufficient diversity of their metabolites and the single nutritional structure of their substrates.

[0003] Recent studies have found that the combination of medicinal and edible components, such as astragalus polysaccharides, with dietary fiber from cereals has synergistic immunomodulatory potential. However, existing fermentation technologies struggle to achieve efficient conversion of plant-derived active ingredients. While symbiotic fermentation of yeast and lactic acid bacteria in conventional processes can improve metabolic efficiency, the synergistic mechanism between the produced β-glucan and lactic acid bacteria metabolites lacks systematic research. Furthermore, the rudimentary control of fermentation parameters leads to low bioavailability of key active substances (such as astragaloside A and arabinoxylan), limiting the immunomodulatory efficacy of the final product. Based on these technological shortcomings, there is an urgent need to provide a health product with high bioavailability, efficient conversion of plant-derived active substances, and significant immunomodulatory function in the final product for consumers to choose from. Summary of the Invention

[0004] One objective of this invention is to provide a method for preparing probiotic fermentation products. The probiotic fermentation products are obtained by fermenting a specific substrate using a specific mixed probiotic strain. The specific substrate raw materials include wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose. The specific mixed probiotics include Bifidobacterium animalis, Rhamnosus rhamnosus, Wickham's yeast aberrantis, and Lactobacillus acidophilus. The fermentation product is obtained by fermenting the specific substrate using the specific mixed probiotics and then freeze-drying it. This preparation method is simple, efficient, and feasible, and the prepared fermentation product has a unique flavor, is safe and non-toxic, and has a significant effect on enhancing immunity.

[0005] The second objective of this invention is to provide an application of probiotic fermentation products in the preparation of probiotic beverages.

[0006] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0007] In a first aspect, the present invention provides a probiotic fermentation product, wherein the preparation method of the probiotic fermentation product includes the following steps:

[0008] Step 1: Pass the wild rice flour, quinoa flour, astragalus flour and oat flour through an 80-100 mesh sieve, then mix them with glucose to obtain a mixed powder. Use deionized water to prepare a 20-30 wt% mixed solution, and sterilize the mixed solution to obtain the fermentation substrate.

[0009] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution at a volume percentage of 1-10%, and anaerobic ferment at 36±2℃ for 48-72 hours. After fermentation, filter to obtain the fermentation filtrate, sterilize and freeze-dry the fermentation filtrate to obtain the probiotic fermentation product; wherein the mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus.

[0010] Preferably, in step 1, the mass ratio of wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose is 1:(1-3):(1-2):(0.7-0.9):(1-2).

[0011] Preferably, in step 2, the viable count ratio of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast anomala, and Lactobacillus acidophilus in the mixed bacterial solution is 1:(1-2):(0.5-0.7):(0.5-0.7); the total viable count of the mixed bacterial solution is 1×10⁻⁶. 8 -1×10 10 CFU / mL.

[0012] Secondly, the present invention provides the application of the probiotic fermentation products described in the first aspect in the preparation of food or health products.

[0013] Thirdly, the present invention provides a health product with immune-regulating effects, wherein the dosage form of the health product is any one of aqueous solution, granules, ointment, or pills.

[0014] Fourthly, the present invention provides a beverage with immune-regulating effects, the beverage comprising 10-30 wt% of the probiotic fermentation product described in the first aspect.

[0015] Preferably, the beverage further includes sweeteners, preservatives, and drinking water.

[0016] Preferably, the sweetener is at least one of steviol glycoside, mogroside, sucrose, erythritol, maltitol, xylitol, and sorbitol; and the preservative is at least one of vitamin C, potassium sorbate, sodium benzoate, sodium paraben, nisin, and disodium EDTA.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] First, this invention innovatively uses *Bifidobacterium animalis*, *Lactobacillus rhamnosus*, *Wickham's yeast*, and *Lactobacillus acidophilus* as fermentation strains, and employs an anaerobic fermentation process with wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose as substrates to obtain fermentation products. These fermentation products exhibit excellent immune-boosting effects. The underlying principle may be that the complex bacteria composed of *Bifidobacterium animalis*, *Lactobacillus acidophilus*, *Wickham's yeast*, and *Lactobacillus rhamnosus* produce acidic active substances through dietary fiber in the fermentation substrate (such as β-glucan in oats and arabinoxylan in quinoa), which can reduce systemic inflammation caused by endotoxins entering the bloodstream. Furthermore, the metabolites of *Lactobacillus rhamnosus* can promote mucin secretion, enhance physical barrier function, and further block pathogen adhesion.

[0019] Furthermore, the polysaccharides and small-molecule flavonoids obtained from the fermentation of astragalus powder in the raw materials can enhance the activity of NK cells. The polyphenols produced by the multi-strain compound fermentation of dietary fiber in wild rice flour, quinoa flour, and oat flour can also enhance the antioxidant capacity of macrophages, further enhancing immunity.

[0020] In addition, polyphenols and flavonoids in fermentation products can inhibit the release of pro-inflammatory factors and reduce the damage of oxidative stress to immune cells.

[0021] Finally, the beverage prepared from the fermentation products provided by this invention has a unique flavor, an aroma of alcohol, good palatability, and high acceptance.

[0022] In summary, the fermentation product provided by this invention has multi-pathway immunomodulatory effects. Specific implementation methods

[0023] Unless otherwise defined herein, the scientific and technical terms used in conjunction with this invention shall have the meanings commonly understood by one of ordinary skill in the art. The meaning and scope of terms shall be clear; however, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or foreign definitions. In this application, unless otherwise stated, the use of "or" means "and / or". Furthermore, the use of the term "comprising" and other forms is non-limiting.

[0024] Generally, the nomenclature and techniques used in cell and tissue culture, molecular biology, immunology, microbiology, genetics, and protein and nucleic acid chemistry and hybridization, together with those described herein, are those well-known and commonly used in the art. Unless otherwise stated, the methods and techniques of the present invention are generally carried out according to conventional methods well-known in the art and described in various general and more specific references, which are cited and discussed throughout this specification. Enzymatic reactions and purification techniques are carried out according to the manufacturer's instructions, as commonly practiced in the art, or as described herein. The nomenclature, laboratory procedures, and techniques used in analytical chemistry, synthetic organic chemistry, and medical and medicinal chemistry, together with those described herein, are those well-known and commonly used in the art.

[0025] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the protection scope of the present invention.

[0026] Some of the raw materials and their sources in this invention are as follows:

[0027] Bifidobacterium animalis: purchased from Minsheng Zhongke Jiayi, product name: Bifidobacterium animalis JYBR-190, item number: A004.

[0028] Lactobacillus rhamnosus: Purchased from Minsheng Zhongke Jiayi, trade name: Lactobacillus rhamnosus JYLR-005, product number: A005.

[0029] Abnormal Wickham yeast; preservation number: CGMCC No. 28424.

[0030] Lactobacillus acidophilus: Purchased from Minsheng Zhongke Jiayi, trade name: Lactobacillus acidophilus JYLA-191, product number: A001.

[0031] Before use, all the above-mentioned bacterial strains were activated according to the general bacterial strain activation procedure, and then the activated bacterial strains were prepared into a solution of 1×10⁻⁶ using sterile deionized water. 10 CFU / mL.

[0032] General steps for activating bacterial strains: Inoculate each bacterial strain into the optimal culture medium and culture until the viable count is ≥1×10⁻⁶. 8 CFU / mL, for later use.

[0033] Preparation of probiotic fermentation products:

[0034] Fermentation product 1:

[0035] Step 1: Pass the wild rice flour, quinoa flour, astragalus powder, and oat flour through a 100-mesh sieve, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare a 25wt% mixed solution, and sterilize the mixed solution to obtain the fermentation substrate. The mass ratio of wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose powder is 1:2:1.5:0.8:1.5.

[0036] Step 2: Inoculate the fermentation substrate with a 10% (v / v) mixed bacterial solution and anaerobic ferment at 36°C for 56 hours. After fermentation, filter out the insoluble matter to obtain the fermentation filtrate. Concentrate the fermentation filtrate, sterilize by irradiation, and freeze-dry to obtain the probiotic fermentation product. The mixed bacterial solution contains Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus in a viable ratio of 1:1.5:0.6:0.6, with a total viable count of 1×10⁻⁶. 10 CFU / mL.

[0037] Fermentation product 2:

[0038] Step 1: Pass the wild rice flour, quinoa flour, astragalus powder, and oat flour through a 90-mesh sieve, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare a 30wt% mixed solution, and sterilize the mixed solution to obtain the fermentation substrate. The mass ratio of wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose powder is 1:3:1:0.9:2.

[0039] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution at a volume percentage of 7%, and anaerobic ferment at 38°C for 48 hours. After fermentation, filter out the insoluble matter to obtain the fermentation filtrate. Concentrate the fermentation filtrate, sterilize by irradiation, and freeze-dry to obtain the probiotic fermentation product. The mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus in a live bacteria ratio of 1:1:0.7:0.5, with a total live bacteria count of 1×10⁻⁶. 8 CFU / mL.

[0040] Fermentation product 3:

[0041] Step 1: Pass the wild rice flour, quinoa flour, astragalus powder, and oat flour through an 80-mesh sieve, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare a 20wt% mixed solution, and sterilize the mixed solution to obtain the fermentation substrate. The mass ratio of wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose powder is 1:1:2:0.7:1.

[0042] Step 2: Inoculate the fermentation substrate with a 1% (v / v) mixed bacterial solution and anaerobic ferment at 34°C for 72 hours. After fermentation, filter out the insoluble matter to obtain the fermentation filtrate. Concentrate the fermentation filtrate, sterilize by irradiation, and freeze-dry to obtain the probiotic fermentation product. The mixed bacterial solution contains Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus in a viable ratio of 1:2:0.5:0.7, with a total viable count of 1×10⁻⁶. 9 CFU / mL.

[0043] Fermentation product ①:

[0044] Unlike fermentation product 1, the bacterial culture inoculated into the fermentation substrate contained only Bifidobacterium animalis, and the viable count was 1 × 10⁻⁶. 10 CFU / mL, the remaining steps and parameters are the same as fermentation product 1.

[0045] Fermentation product ②:

[0046] Unlike fermentation product 1, the bacterial culture inoculated into the fermentation substrate contained only Lactobacillus rhamnosus, and the viable count was 1 × 10⁻⁶. 10 CFU / mL, the remaining steps and parameters are the same as for fermentation product 1.

[0047] Fermentation product ③

[0048] Unlike fermentation product 1, the bacterial culture inoculated into the fermentation substrate contained only *Wickham's abnormal* yeast, and the viable count was 1 × 10⁻⁶. 10 CFU / mL, the remaining steps and parameters are the same as fermentation product 1.

[0049] Fermentation product ④

[0050] Unlike fermentation product 1, the bacterial culture inoculated into the fermentation substrate contained only Lactobacillus acidophilus, and the viable count was 1 × 10⁻⁶. 10 CFU / mL, the remaining steps and parameters are the same as fermentation product 1.

[0051] Fermentation product ⑤

[0052] Unlike fermentation product 1, the ratio of viable bacteria of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus used in the fermentation strains is 1:3:0.4:0.8, and the remaining steps and parameters are the same as those of fermentation product 1.

[0053] Fermentation product ⑥

[0054] Unlike fermentation product 1, the substrate used is only wild rice flour, and the remaining steps and parameters are the same as those for fermentation product 1.

[0055] Fermentation products ⑦

[0056] Unlike Fermentation Product 1, the substrate used is only quinoa flour, and the remaining steps and parameters are the same as those for Fermentation Product 1.

[0057] Fermentation products ⑧

[0058] Unlike fermentation product 1, the substrate used is only astragalus powder, and the other steps and parameters are the same as those for fermentation product 1.

[0059] Fermentation product 9

[0060] Unlike fermentation product 1, the substrate used is only oat flour, and the other steps and parameters are the same as those for fermentation product 1.

[0061] Fermentation product ⑩

[0062] Unlike fermentation product 1, the substrates used, namely wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose powder, were in a mass ratio of 1:0.8:2:1.5:1.5. The remaining steps and parameters were the same as those for fermentation product 1.

[0063] Blank product:

[0064] Unlike fermentation product 1, fermentation was not used. Instead, the fermentation substrate was refluxed and extracted with a 60 wt% ethanol-water solution at 55 °C for 4 h. The mixture was then filtered, and the filtrate was freeze-dried to obtain a blank product.

[0065] Efficacy testing:

[0066] Two hundred healthy, clean-grade female ICR mice, weighing 18-22g, were selected. The mice were acclimatized for one week prior to the experiment, provided with sterilized rodent food and water, and had free access to food and water. One hundred and fifty mice were randomly selected and divided into 15 groups of 10 each.

[0067] Test samples: Fermentation products 1-3, fermentation products ①-⑩, and blank products were diluted with drinking water to form sample solutions containing 10 wt% fermentation products.

[0068] Normal control group: fed normal rodent food and drinking water.

[0069] Experimental group: Ensure normal feeding of rat food and drinking water, and feed sample solution daily at 5 mg / g (body weight).

[0070] Experiment duration: 45 days.

[0071] Immunological index assay: Dinitrofluorobenzene (DNFB) induced delayed-type hypersensitivity (DTH) test in mice; NK cell activity assay (lactate dehydrogenase (LDH) assay); Both of the above test methods were conducted in accordance with the test methods recorded in the "Methods for Functional Testing and Evaluation of Health Foods (2023 Edition)".

[0072] The data were processed using ORIGIN statistical software, and the results are expressed as mean ± standard deviation.

[0073] Table 1 Statistical Results

[0074] experimental group sample Difference in weight between left and right ears (mg) NK cell activity / % normal control group drinking water 10.53±2.89 38.27±0.75 Experiment 1 group 10wt% fermentation product 1 33.08±0.88* 62.15±1.59* Experimental Group 2 10wt% fermentation product 2 32.67±1.39* 61.09±0.37* Experiment 3 groups 10wt% fermentation product 3 31.24±2.64* 60.72±1.08* Experimental Group ① 10wt% Fermentation Products① 21.46±2.47* 51.73±0.29* Experimental Group 2 10wt% Fermentation Product ② 19.65±2.15* 48.17±1.53* Experimental Group 3 10wt% fermentation product ③ 16.37±1.46* 46.39±1.24* Experimental Group 4 10wt% fermentation product ④ 17.18±0.95* 45.12±0.93* Experimental Group 5 10wt% fermentation product⑤ 23.12±1.82* 54.95±1.41* Experimental Group 6 10wt% Fermentation Products⑥ 18.94±3.10* 47.84±0.45* Experimental Group 7 10wt% fermentation product⑦ 21.83±0.33* 51.48±1.17* Experimental Group 8 10wt% fermentation product⑧ 22.51±3.25* 51.61±0.83* Experimental Group 9 10wt% fermentation product⑨ 20.79±1.76* 49.26±0.62* Experimental Group 10 10 wt% fermentation product⑩ 24.03±0.57* 53.34±0.56* Blank group 10wt% blank product 14.72±0.43* 42.36±0.37*

[0075] Note: "*" indicates that the experimental group and blank group are compared with the normal control group, p<0.05.

[0076] As shown in Table 1, compared with the normal control group, the difference in ear mass and NK cell activity in mice in experimental groups 1-3 of this invention were significantly increased, and there were significant differences compared with the control group, which verifies that the fermentation product prepared by this invention has a good effect on enhancing immunity.

[0077] The results of the comparative experiment group 1 and the experimental groups ①-④ show that the mixed fermentation of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus in this invention has better results.

[0078] The results of the comparative experiment group 1 and experiment group 5 show that, within the range of live bacteria count ratio defined by the present invention, the fermentation product obtained by the present invention has a better effect on enhancing immunity.

[0079] The results of comparative experiments 1 and 6-9 show that when any one of the following ingredients—wild rice flour, quinoa flour, astragalus powder, or oat flour—is missing from the raw materials, the immune-enhancing effect of the fermented product decreases. This indicates that wild rice flour, quinoa flour, astragalus powder, and oat flour have a significant synergistic effect in this invention.

[0080] The results of the comparative experiment group 1 and the experimental group 10 show that when the raw materials are used within the mass ratio range specified in this invention, the fermentation products obtained have a better effect on enhancing immunity.

[0081] The results of the comparative experiment group 1, blank group and normal control group show that the combined use of wild rice flour, quinoa flour, astragalus powder and oat flour in this invention can significantly enhance immunity. Furthermore, the fermentation products obtained by fermenting wild rice flour, quinoa flour, astragalus powder and oat flour with the strains specified in this invention can further enhance their immune-enhancing effects.

[0082] Application example: A method for preparing a beverage with immunomodulatory effects:

[0083] Beverage 1:

[0084] Fermentation product 1: 30 wt%;

[0085] Sweetener: 1 wt%;

[0086] Preservative: 0.5 wt%;

[0087] Drinking water should be replenished to 100 wt%.

[0088] The preparation method of the beverage 1 involves adding fermentation product 1, preservative, sweetener, and mixed bacteria to drinking water, homogenizing for 2 minutes, filling, and sterilizing by irradiation to obtain the beverage 1; the sweetener is sucrose and the preservative is vitamin C.

[0089] Beverage 2:

[0090] Fermentation product 1: 20 wt%;

[0091] Sweetener: 0.5 wt%;

[0092] Preservative: 0.1 wt%;

[0093] Drinking water should be replenished to 100 wt%.

[0094] The preparation method of the beverage 2 involves adding fermentation product 1, preservative, sweetener, and mixed bacteria to drinking water, homogenizing for 1 minute, filling, and sterilizing by irradiation to obtain the beverage 2; the sweetener is sucrose and the preservative is vitamin C.

[0095] Beverage 3:

[0096] Fermentation product 1: 10 wt%;

[0097] Sweetener: 0.75 wt%;

[0098] Preservative: 0.3 wt%;

[0099] Drinking water should be replenished to 100 wt%.

[0100] The preparation method of the beverage 3 involves adding fermentation product 1, preservative, sweetener, and mixed bacteria to drinking water, homogenizing for 1 minute, filling, and sterilizing by irradiation to obtain the beverage; the sweetener is sucrose and the preservative is vitamin C.

[0101] Toxicological testing

[0102] Test samples: Fermentation products 1-3;

[0103] Test sample preparation: Take 20g of test sample and add purified water to make 60mL, stir well, and prepare as needed;

[0104] SPF-grade ICR mice, half male and half female, weighing 18-22g, were selected, with 10 mice in each group. Each group corresponded to one test sample. Each mouse was administered 0.3mL / 10g bw test sample by gavage once in the morning and once in the evening. The mice were fasted for 6 hours before the first gavage. After gavage, the mice were observed for 14 consecutive days, and the signs of poisoning and mortality were recorded.

[0105] The results showed that all experimental mice survived and were in good condition. At the end of the observation period, the animals were euthanized and dissected; no significant abnormalities were found in the liver, spleen, kidneys, intestines, stomach, heart, and lungs. The fermentation products 1-3 provided by this invention have a median lethal dose (LD50) greater than 20.00 g / kg·bw for both male and female ICR mice. According to the acute toxicity dose grading standard in GB15193.3-2014, they belong to the practically non-toxic category.

[0106] Sensory evaluation:

[0107] Sensory evaluation of beverages 1-3

[0108] Evaluation Method: Thirty trained sensory evaluators conducted sensory evaluations of beverages 1-3 according to the sensory evaluation methods described in GB7101-2022 "National Food Safety Standard - Beverages". The results are as follows:

[0109] Beverages 1-3 should have the color, odor, and smell that the product should have, be free of foreign matter visible to normal vision, and have an aroma of alcohol with a suitable fragrance.

[0110] The embodiments described above are some, but not all, of the embodiments of this application. The detailed description of the embodiments of this application is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

Claims

1. A probiotic fermentation product, characterized in that, The substrate of the fermentation product consists of wild rice flour, quinoa flour, astragalus powder, oat flour, and glucose; the fermentation strain consists of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus; and the preparation method of the fermentation product includes the following steps: Step 1: Pass the wild rice flour, quinoa flour, astragalus powder, and oat flour through an 80-100 mesh sieve, then mix them with glucose to obtain a mixed powder. Use deionized water to prepare a 20-30 wt% mixed solution, and sterilize the mixed solution to obtain the fermentation substrate. Step 2: Inoculate the fermentation substrate with a mixed bacterial solution at a volume percentage of 1-10%, and anaerobic ferment at 36±2℃ for 48-72 hours. After fermentation, filter to obtain the fermentation filtrate, sterilize and freeze-dry the fermentation filtrate to obtain the probiotic fermentation product; wherein the mixed bacterial solution is composed of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast, and Lactobacillus acidophilus. The mass ratio of wild rice flour, quinoa flour, astragalus flour, oat flour, and glucose in the mixed powder is 1:(1-3):(1-2):(0.7-0.9):(1-2). The viable count ratio of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickham's yeast aberrantis, and Lactobacillus acidophilus in the mixed bacterial solution is 1:(1-2):(0.5-0.7):(0.5-0.7); the total viable count of the mixed bacterial solution is 1×10⁻⁶. 8 -1×10 10 CFU / mL.

2. The use of the probiotic fermentation product according to any one of claims 1 in the preparation of food or health products.

3. A health product with immune-regulating effects, characterized in that, The health product includes the probiotic fermentation product of claim 1; the dosage form of the health product is any one of aqueous solution, granules, ointment, and pills.

4. A beverage with immune-regulating effects, characterized in that, The beverage comprises 10-30 wt% of the probiotic fermentation product as described in claim 1.

5. The beverage according to claim 4, characterized in that, The beverage also includes sweeteners, preservatives, and drinking water.

6. The beverage according to claim 5, characterized in that, The sweetener is at least one of steviol glycoside, mogroside, sucrose, erythritol, maltitol, xylitol, and sorbitol; the preservative is at least one of vitamin C, potassium sorbate, sodium benzoate, nisin, and disodium EDTA.