Composition for treating food allergy and preparation method thereof

Abstract

The invention relates to the technical field of biological medicines, and discloses a composition for treating food allergy. Comprising the following components in percentage by mass: 20%-50% of compound lactic acid bacteria powder, 0.1%-1% of lactobacillus rhamnosus HN001, 0.1%-1% of bifidobacterium breve M-16V, 0.8%-5% of lactobacillus casei LC-12, 15%-25% of isomaltooligosacharide, 10%-20% of fructo-oligosaccharide and 5%-15% of stachyose. According to the composition for treating the food allergy and the preparation method of the composition, the compound lactic acid bacteria powder is cooperated with the casei rhamnosus HN001, the bifidobacterium breve M-16V and the casei casei LC-12, after the composition is colonized into the intestinal tract, the flora balance is regulated by competitively repelling harmful bacteria, secreting antibacterial substances and the like, the intestinal mucosa barrier function is enhanced, and the situation that food allergens permeate into blood is reduced; isomaltooligosacharide, fructo-oligosaccharide and stachyose serve as prebiotics to provide a carbon source for beneficial bacteria, promote proliferation of the beneficial bacteria, produce short-chain fatty acid, improve the immune microenvironment of the intestinal tract, inhibit the start of anaphylactic reaction from the source, and avoid the limitation that drugs only relieve symptoms and have side effects.

Description

Technical Field

[0001] The present invention relates to the technical field of biomedicine, and in particular to a composition for treating food allergies and a preparation method thereof. Background Art

[0002] Food allergy is an adverse reaction mediated by immune mechanisms, and its incidence has shown a significant upward trend in recent years. Existing methods for treating food allergies mainly include avoiding contact with allergens, drug therapy (such as antihistamines, glucocorticoids, etc.) and immunotherapy.

[0003] However, avoiding contact with allergens is difficult to achieve completely in real life; drug treatment can often only relieve symptoms but cannot fundamentally solve the problem, and long-term use may bring a series of side effects; traditional immunotherapy has a long cycle, slow onset, and poor patient compliance; therefore, the development of a safe, effective, and low-side-effect composition for the treatment of food allergies has important clinical significance and market demand, and thus a composition for the treatment of food allergies and a preparation method thereof are proposed. Summary of the Invention

[0004] (1) Technical problems solved

[0005] In response to the shortcomings of the existing technology, the present invention provides a composition for treating food allergies and a preparation method thereof, which has the advantages of being able to effectively treat food allergies and being safe, effective, and having few side effects, and solves the problem that avoiding contact with allergens is difficult to completely achieve in real life; drug treatment can often only relieve symptoms but cannot fundamentally solve the problem, and long-term use may bring a series of side effects; traditional immunotherapy has a long cycle, slow onset, and poor patient compliance.

[0006] (2) Technical solution

[0007] In order to achieve the above-mentioned purpose of effectively treating food allergies, and being safe, effective and with few side effects, the present invention provides the following technical solution: a composition for treating food allergies, comprising the following components and their mass percentages: composite lactic acid bacteria powder: 20%-50%, Lactobacillus rhamnosus HN001: 0.1%-1%, Bifidobacterium breve M-16V: 0.1%-1%, Lactobacillus casei LC-12: 0.8%-5%, isomaltooligosaccharide: 15%-25%, fructooligosaccharide: 10%-20% and stachyose: 5%-15%.

[0008] Preferably, the composite lactic acid bacteria powder comprises Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, Lactobacillus reuteri GL-104 and maltodextrin.

[0009] Preferably, the mass percentages of the components in the composite lactic acid bacteria powder are: Lactobacillus rhamnosus MP108: 15%-25%, Lactobacillus rhamnosus F-1: 15%-25%, Lactobacillus paracasei MP137: 15%-25%, Lactobacillus reuteri GL-104: 15%-25% and maltodextrin: 20%-40%.

[0010] Preferably, the composition is in the form of a powder, which is sealed in aluminum foil bags, with each bag weighing 2 g.

[0011] A method for preparing a composition for treating food allergies, comprising the composition for treating food allergies, and the following steps:

[0012] S1. Strain culture: Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G;

[0013] S2. Preparation of composite lactic acid bacteria powder: Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacteria powder premix;

[0014] S3, freeze-drying process: pre-freeze the composite bacterial powder premix at -35°C for 3 hours, then freeze-dry for 14 hours at a vacuum degree of ≤10Pa and a temperature of -20°C, then heat to 0°C and continue freeze-drying for 10 hours to obtain composite lactic acid bacteria powder;

[0015] S4. Total mixing and preparation: Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 6.5-7.0, and obtain a freeze-dried powder of the composition through the same freeze-drying process as the compound bacterial powder.

[0016] Preferably, during the freeze-drying process of the composite lactic acid bacteria powder, the following parameters are controlled to ensure that the viable bacteria retention rate is ≥90%:

[0017] The cooling rate in the pre-freezing stage is 1-5°C / min;

[0018] The sublimation rate of the first stage of freeze drying is 0.1-0.3g / (m 2 ·h·Pa);

[0019] The second stage freeze drying rate is 0.05-0.1g / (m 2 ·h·Pa);

[0020] The oxygen concentration during the entire freeze-drying process is ≤0.5%.

[0021] Preferably, after the freeze-dried powder of the composition is prepared, the step of filling the aluminum foil bag is further included:

[0022] The freeze-dried powder was filled into aluminum foil bags at a concentration of 2 g per bag and sealed.

[0023] The relative humidity of the filling environment is ≤20%, and the temperature is ≤25℃;

[0024] The aluminum foil bag is sealed and then irradiated for sterilization with an irradiation dose of 2-5 kGy.

[0025] Preferably, the composition is taken as follows: once a day, 1-2 strips each time, for 12-24 consecutive weeks, and the water temperature during administration is ≤40°C.

[0026] (3) Beneficial effects

[0027] Compared with the prior art, the present invention provides a composition for treating food allergies and a preparation method thereof, which has the following beneficial effects:

[0028] 1. The composition for treating food allergies and its preparation method, through the synergistic effect of composite lactic acid bacteria powder and Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12, after colonizing the intestine, regulates the balance of the bacterial flora by competitively excluding harmful bacteria and secreting antibacterial substances, thereby enhancing the intestinal mucosal barrier function and reducing the penetration of food allergens into the blood; oligomaltose, oligofructose, and stachyose act as prebiotics to provide a carbon source for beneficial bacteria, promote their proliferation and produce short-chain fatty acids, improve the intestinal immune microenvironment, inhibit the initiation of allergic reactions from the source, and avoid the limitation of drugs that only provide symptomatic relief and have side effects.

[0029] 2. The composition for treating food allergies and its preparation method are controlled by process parameters such as pre-freezing at -35°C for 3 hours, vacuum degree ≤10Pa / freeze-drying at -20°C for 14 hours, so that the live bacteria retention rate of components such as compound lactic acid bacteria powder is ≥90%; aluminum foil bag sealing packaging ensures powder stability, and radiation sterilization is used to ensure safety; when taking, it should be diluted with warm water at a water temperature of ≤40°C, once a day, 1-2 times each time, for continuous use for 12-24 weeks, which can quickly regulate intestinal immune balance, shorten the cycle and take effect faster than traditional immunotherapy, and has no risk of long-term drug toxicity. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a flow chart for preparing the composition for treating food allergies. DETAILED DESCRIPTION

[0031] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention and the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0032] See also Figure 1 A composition for treating food allergies, comprising the following components and their mass percentages: composite lactic acid bacteria powder: 20%-50%, Lactobacillus rhamnosus HN001: 0.1%-1%, Bifidobacterium breve M-16V: 0.1%-1%, Lactobacillus casei LC-12: 0.8%-5%, isomaltooligosaccharide: 15%-25%, fructooligosaccharide: 10%-20% and stachyose: 5%-15%.

[0033] A method for preparing a composition for treating food allergies, comprising the composition for treating food allergies, and the following steps:

[0034] S1. Strain culture: Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G;

[0035] S2. Preparation of composite lactic acid bacteria powder: Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacteria powder premix;

[0036] S3, freeze-drying process: pre-freeze the composite bacterial powder premix at -35°C for 3 hours, then freeze-dry for 14 hours at a vacuum degree of ≤10Pa and a temperature of -20°C, then heat to 0°C and continue freeze-drying for 10 hours to obtain composite lactic acid bacteria powder;

[0037] S4. Total mixing and preparation: Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 6.5-7.0, and obtain a freeze-dried powder of the composition through the same freeze-drying process as the compound bacterial powder.

[0038] Example 1:

[0039] This example uses a combination of lower and intermediate values of the proportions of each component to verify the feasibility of the basic formula, which is suitable for the treatment of mild food allergies.

[0040] A composition for treating food allergies is composed of the following components in percentage by mass: 20% of composite lactic acid bacteria powder, 10.1% of Lactobacillus rhamnosus HN00, 0.1% of Bifidobacterium breve M-16V, 0.8% of Lactobacillus casei LC-12, 15% of isomaltooligosaccharide, 10% of fructooligosaccharide, 5% of stachyose, 15% of Lactobacillus rhamnosus MP108, 15% of Lactobacillus rhamnosus F-1, 15% of Lactobacillus paracasei MP137, 15% of Lactobacillus reuteri GL-104, and 40% of maltodextrin in the composite lactic acid bacteria powder.

[0041] A method for preparing a composition for treating food allergies comprises:

[0042] S1. Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G;

[0043] S2. Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacterial powder premix;

[0044] S3, pre-freeze the premixed solution of composite bacterial powder at -35℃ for 3 hours, with a cooling rate of 1℃ / min in the pre-freezing stage, and then freeze-dry for 14 hours under the conditions of vacuum degree ≤10Pa and temperature -20℃. The sublimation rate of the first stage of freeze-drying is 0.1g / (m 2 ·h·Pa), then the temperature was raised to 0℃ and freeze-dried for 10 hours. The freeze-drying rate in the second stage was 0.05g / (m 2 h Pa), the oxygen concentration during the whole freeze-drying process is ≤0.5%, and the composite lactic acid bacteria powder is obtained, and the viable bacteria retention rate is ≥90%;

[0045] S4. Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 6.5, and obtain a freeze-dried powder of the composition after the same freeze-drying process as the compound bacteria powder; fill the freeze-dried powder into aluminum foil bags according to the specification of 2 g per bag, seal and package, and the relative humidity of the filling environment is ≤20%, and the temperature is ≤25°C. After the aluminum foil bags are sealed, irradiation sterilization is carried out, and the irradiation dose is 2-5 kGy. The method of administration is once a day, 1-2 strips each time, and it is taken continuously for 12-24 weeks. The water temperature during administration is ≤40°C.

[0046] The composition of this embodiment uses a basic ratio of compound lactic acid bacteria and prebiotics to synergize and preliminarily regulate the balance of intestinal flora, which can relieve gastrointestinal discomfort caused by mild food allergies. The activity of probiotics is well retained after the freeze-drying process, and it is suitable for first-time users or people with mild allergic symptoms.

[0047] Example 2:

[0048] This embodiment adopts the middle value of the raw material ratio range to balance the concentration of functional ingredients and safety, and is suitable for conventional food allergy treatment and long-term conditioning people.

[0049] A composition for treating food allergies is composed of the following components in percentage by mass: 35% of composite lactic acid bacteria powder, 10.5% of Lactobacillus rhamnosus HN00, 0.5% of Bifidobacterium breve M-16V, 2.9% of Lactobacillus casei LC-12, 20% of isomaltooligosaccharide, 15% of fructooligosaccharide, 10% of stachyose, 20% of Lactobacillus rhamnosus MP108, 20% of Lactobacillus rhamnosus F-1, 20% of Lactobacillus paracasei MP137, 20% of Lactobacillus reuteri GL-104, and 20% of maltodextrin in the composite lactic acid bacteria powder.

[0050] A method for preparing a composition for treating food allergies comprises:

[0051] S1. Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G;

[0052] S2. Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacterial powder premix;

[0053] S3, pre-freeze the premixed solution of composite bacterial powder at -35℃ for 3 hours, with a cooling rate of 3℃ / min in the pre-freezing stage, and then freeze-dry for 14 hours under the conditions of vacuum degree ≤10Pa and temperature -20℃. The sublimation rate of the first stage of freeze-drying is 0.2g / (m 2 ·h·Pa), then the temperature was raised to 0℃ and freeze-dried for 10 hours. The freeze-drying rate in the second stage was 0.075g / (m 2 h Pa), the oxygen concentration during the whole freeze-drying process is ≤0.5%, and the composite lactic acid bacteria powder is obtained, and the viable bacteria retention rate is ≥90%;

[0054] S4. Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 6.8, and obtain a freeze-dried powder of the composition after the same freeze-drying process as the compound bacteria powder; fill the freeze-dried powder into aluminum foil bags according to the specification of 2 g per bag, seal and package, and the relative humidity of the filling environment is ≤20%, and the temperature is ≤25°C. After the aluminum foil bags are sealed, irradiation sterilization is carried out, and the irradiation dose is 2-5 kGy. The method of administration is once a day, 1-2 strips each time, and it is taken continuously for 12-24 weeks. The water temperature during administration is ≤40°C.

[0055] The composition of this embodiment has an optimized ratio of compound lactic acid bacteria powder to prebiotics, and a balanced supply of live lactic acid bacteria and prebiotics. It can effectively improve the intestinal immune microenvironment, significantly reduce the immune response caused by food allergens, and relieve typical allergic symptoms such as skin itching and diarrhea. It is suitable for allergy patients undergoing medium- to long-term conditioning, and has both safety and effectiveness.

[0056] Example 3:

[0057] This embodiment adopts the upper limit of the raw material ratio range to maximize the synergistic effect of the functional ingredients and is suitable for people with severe food allergies or who seek quick conditioning.

[0058] A composition for treating food allergies is composed of the following components in percentage by mass: 50% of composite lactic acid bacteria powder, 11% of Lactobacillus rhamnosus HN00, 1% of Bifidobacterium breve M-16V, 25% of Lactobacillus casei LC-1, 25% of isomaltooligosaccharide, 20% of fructooligosaccharide, 15% of stachyose, 25% of Lactobacillus rhamnosus MP108, 25% of Lactobacillus rhamnosus F-1, 25% of Lactobacillus paracasei MP137, 25% of Lactobacillus reuteri GL-104, and 0% of maltodextrin in the composite lactic acid bacteria powder.

[0059] A method for preparing a composition for treating food allergies comprises:

[0060] S1. Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions to a viable bacterial concentration of ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G;

[0061] S2. Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacterial powder premix;

[0062] S3, pre-freeze the premixed solution of composite bacterial powder at -35℃ for 3 hours, with a cooling rate of 5℃ / min in the pre-freezing stage, and then freeze-dry for 14 hours under the conditions of vacuum degree ≤10Pa and temperature -20℃. The sublimation rate of the first stage of freeze-drying is 0.3g / (m 2 ·h·Pa), then the temperature was raised to 0℃ and freeze-dried for 10 hours. The freeze-drying rate in the second stage was 0.1g / (m 2 h Pa), the oxygen concentration during the whole freeze-drying process is ≤0.5%, and the composite lactic acid bacteria powder is obtained, and the viable bacteria retention rate is ≥90%;

[0063] S4. Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 7.0, and obtain a freeze-dried powder of the composition after the same freeze-drying process as the compound bacteria powder; fill the freeze-dried powder into aluminum foil bags according to the specification of 2 g per bag, seal and package, and the relative humidity of the filling environment is ≤20%, and the temperature is ≤25°C. After the aluminum foil bags are sealed, irradiation sterilization is carried out, and the irradiation dose is 2-5kGy. The method of administration is once a day, 1-2 strips each time, and it is taken continuously for 12-24 weeks. The water temperature during administration is ≤40°C.

[0064] The composition of this embodiment uses high-concentration composite lactic acid bacteria and prebiotics to synergize and quickly regulate intestinal flora imbalance, enhance intestinal mucosal barrier function, and significantly reduce allergen absorption. It has a significant allergic effect on systemic symptoms caused by severe food allergies (such as laryngeal edema and precursors to anaphylactic shock). It is suitable for patients in acute attacks or severe allergies. It can quickly control allergic reactions in the short term, and long-term use can enhance intestinal immune tolerance.

[0065] Example 4:

[0066] Experimental design: 30 patients clinically diagnosed with food allergy (aged 3-18 years, regardless of gender) were selected. All patients met the criteria of total IgE > 105 IU / mL and at least one allergen test value > 0.35 kU / L. Patients with severe liver and kidney dysfunction and immune diseases were excluded.

[0067] Experimental process: The subjects took the freeze-dried powder of the composition prepared in Example 2 twice a day, 1-2 strips each time, for 12 consecutive weeks, with the water temperature ≤ 40°C during the administration.

[0068] Before the experiment (2023) and after the experiment (2025), the total IgE and allergen indicators of the subjects were tested. The specific data are as follows:

[0069] Pre-use product testing data in 2023:

[0070] Table 1: Total IgE (TIgE) test results

[0071] Project Code Project Name result Logo Reference value unit Test Method ZGar Total IgE (TIgE) 215.04 ↑ ＜105 IU / mL Magnetic particle chemiluminescence

[0072] Table 2: Allergen detection results (immunofluorescence method)

[0073]

[0074]

[0075] Test data after taking the product in 2025:

[0076] Table 3: Total IgE (TIgE) test results

[0077] Project Code Project Name result Logo Reference value unit Test Method ZGar Total IgE (TIgE) 38.65 ＜105 IU / mL Magnetic particle chemiluminescence

[0078] Table 4: Allergen detection results (magnetic microparticle chemiluminescence method)

[0079] Project Code Project Name result Logo Reference value unit Test Method D001 House dust mite (d1) 7.17 ↑ ＜0.35 kU / L Magnetic particle chemiluminescence D002 Dust mite (d2) 4.09 ↑ ＜0.35 kU / L Magnetic particle chemiluminescence F002 Milk (f2) ＜0.1 ＜0.35 kU / L Magnetic particle chemiluminescence nBosd4 α-lactalbumin ＜0.1 ＜0.35 kU / L Magnetic particle chemiluminescence nBosd5 β-lactoglobulin ＜0.1 ＜0.35 kU / L Magnetic particle chemiluminescence nBosd8 Casein ＜0.1 ＜0.35 kU / L Magnetic particle chemiluminescence nBosd6 Bovine serum albumin ＜0.1 ＜0.35 kU / L Magnetic particle chemiluminescence

[0080] Experimental conclusion: According to Tables 1, 2, 3, and 4, the average value of total IgE after taking the medicine was significantly lower than that before the test (P < 0.01), the detection values of milk (f2) and related milk protein allergens turned negative, the detection values of house dust mites (d1) and dust mites (d2) were significantly lower than that before the test (P < 0.05), and there was no significant change in other allergens such as egg white.

[0081] Data show that the composition can effectively reduce the specific immune response of patients with food allergies by regulating intestinal flora and immune microenvironment, and has a significant improvement effect on milk allergy and dust mite allergy, and has the feasibility and effectiveness of clinical application.

[0082] The composition for treating food allergies comprises: compound lactic acid bacteria powder, which contains Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, Lactobacillus reuteri GL-104 and maltodextrin; Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, Lactobacillus casei LC-12; isomaltooligosaccharide, fructooligosaccharide and stachyose; wherein the compound lactic acid bacteria powder and the three strains synergistically colonize the intestine, regulate the balance of the flora, strengthen the intestinal mucosal barrier and reduce the penetration of allergens by competitively excluding harmful bacteria and secreting antibacterial substances; isomaltooligosaccharide, fructooligosaccharide and stachyose serve as prebiotics to provide a carbon source for beneficial bacteria, promote their proliferation and produce short-chain fatty acids, improve the intestinal immune microenvironment, and inhibit the initiation of allergic reactions from the source.

[0083] In summary, the composition for treating food allergies and the preparation method thereof, through the synergistic action of composite lactic acid bacteria powder with Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12, colonize the intestine and regulate the balance of the flora by competitively excluding harmful bacteria and secreting antibacterial substances, thereby enhancing the intestinal mucosal barrier function and reducing the penetration of food allergens into the blood; oligomaltose, oligofructose, and stachyose act as prebiotics to provide a carbon source for beneficial bacteria, promote their proliferation and produce short-chain fatty acids, improve the intestinal immune microenvironment, inhibit the initiation of allergic reactions from the source, and avoid the limitation of drugs that only provide symptomatic relief and have side effects.

[0084] In addition, the composition for treating food allergies and the preparation method thereof are controlled by process parameters such as pre-freezing at -35°C for 3 hours and freeze-drying at a vacuum degree of ≤10Pa / -20°C for 14 hours, so that the live bacteria retention rate of components such as the compound lactic acid bacteria powder is ≥90%; the sealed packaging in aluminum foil bags ensures the stability of the powder, and the safety is guaranteed by irradiation sterilization; when taken, it is diluted with warm water at a water temperature of ≤40°C, once a day, 1-2 strips each time, for continuous use for 12-24 weeks, which can quickly regulate intestinal immune balance, has a shorter cycle and faster onset than traditional immunotherapy, and has no long-term drug toxicity risk, solving the problem that drug treatment can often only relieve symptoms but cannot fundamentally solve the problem, and long-term use may bring a series of side effects; traditional immunotherapy has a long cycle, slow onset, and poor patient compliance.

[0085] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A composition for treating food allergy, characterized in that The invention comprises the following components and their mass percentages: compound lactic acid bacteria powder: 20%-50%, Lactobacillus rhamnosus HN001: 0.1%-1%, Bifidobacterium breve M-16V: 0.1%-1%, Lactobacillus casei LC-12: 0.8%-5%, isomaltooligosaccharide: 15%-25%, fructooligosaccharide: 10%-20% and stachyose: 5%-15%.

2. A composition for treating food allergy according to claim 1, characterized in that The composite lactic acid bacteria powder comprises Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, Lactobacillus reuteri GL-104 and maltodextrin.

3. A composition for treating food allergy according to claim 2, characterized in that, The mass percentages of the components in the composite lactic acid bacteria powder are: Lactobacillus rhamnosus MP108: 15%-25%, Lactobacillus rhamnosus F-1: 15%-25%, Lactobacillus paracasei MP137: 15%-25%, Lactobacillus reuteri GL-104: 15%-25% and maltodextrin: 20%-40%.

4. A composition for treating food allergy according to claim 1, characterized in that The composition is in the form of powder, which is sealed in aluminum foil bags, with each bag weighing 2 g.

5. A method for preparing a composition for treating food allergies, characterized in that: The method comprises the composition for treating food allergy according to claim 1, and the following steps: S1. Strain culture: Lactobacillus rhamnosus HN001, Bifidobacterium breve M-16V, and Lactobacillus casei LC-12 were inoculated into MRS medium, and cultured under anaerobic conditions at 37°C until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions A, B, and C; Lactobacillus rhamnosus MP108, Lactobacillus rhamnosus F-1, Lactobacillus paracasei MP137, and Lactobacillus reuteri GL-104 were inoculated into MRS medium containing 0.05% cysteine hydrochloride and cultured under the same conditions until the viable bacteria concentration was ≥1×10^9 CFU / mL to obtain bacterial suspensions D, E, F, and G; S2. Preparation of composite lactic acid bacteria powder: Mix bacterial suspensions D, E, F, and G in proportion, add maltodextrin, and stir at 25°C and 150 rpm for 15 minutes to form a composite bacterial powder premix; S3, freeze-drying process: pre-freeze the composite bacterial powder premix at -35°C for 3 hours, then freeze-dry for 14 hours at a vacuum degree of ≤10Pa and a temperature of -20°C, then heat to 0°C and continue freeze-drying for 10 hours to obtain composite lactic acid bacteria powder; S4. Total mixing and preparation: Mix isomaltooligosaccharide, fructooligosaccharide and stachyose in proportion, add compound lactic acid bacteria powder and bacterial suspensions A, B and C, adjust the pH to 6.5-7.0, and obtain a freeze-dried powder of the composition through the same freeze-drying process as the compound bacterial powder.

6. The method for preparing a composition for treating food allergies according to claim 6, wherein: During the freeze-drying process of the composite lactic acid bacteria powder, the following parameters are controlled to ensure that the viable bacteria retention rate is ≥ 90%: The cooling rate in the pre-freezing stage is 1-5°C / min; The sublimation rate of the first stage of freeze drying is 0.1-0.3g / (m 2 ·h·Pa); The second stage freeze drying rate is 0.05-0.1g / (m 2 ·h·Pa); The oxygen concentration during the entire freeze-drying process is ≤0.5%.

7. The method for preparing a composition for treating food allergies according to claim 6, characterized in that: After the freeze-dried powder of the composition is prepared, the step of filling the aluminum foil bag is further included: The freeze-dried powder was filled into aluminum foil bags at a concentration of 2 g per bag and sealed. The relative humidity of the filling environment is ≤20%, and the temperature is ≤25℃; The aluminum foil bag is sealed and then irradiated for sterilization with an irradiation dose of 2-5 kGy.

8. The method for preparing a composition for treating food allergies according to claim 6, characterized in that: The method for taking the composition is: once a day, 1-2 strips each time, for 12-24 weeks, and the water temperature during taking is ≤40°C.

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