Composition for regulating intestinal flora and controlling body weight and preparation method thereof

Abstract

The invention discloses a composition for regulating intestinal flora and controlling body weight and a preparation method thereof, and belongs to the technical field of food engineering. Comprising the following raw materials: metagen composite powder, oat beta-glucan micro-powder, konjac glucomannan micro-powder, pumpkin powder, erythritol, green tea polyphenol EGCG nanoparticles, a microcapsule wall material, citrus pectin oligosaccharide and capsaicin microcapsules. The microcapsule wall material is divided into an outer layer and an inner layer, and the outer layer comprises hydroxypropyl methylcellulose phthalate; and the inner layer comprises a cocoa butter-glyceryl monostearate solid fat skeleton. According to the present invention, through the precise matching of the multiple components such as the prebiotics composite powder, the oat beta-glucan micro-powder, the konjac glucomannan micro-powder, the pumpkin powder, the erythritol and the like, the components produce the synergistic effect on the intestinal flora regulation and the body weight control, the effect is superior to the effect of the single component use, and the comprehensive solution is provided for consumers.

Description

Technical Field

[0001] This invention relates to the field of food engineering technology, and in particular to a composition for regulating intestinal flora and controlling body weight, and a method for preparing the same. Background Technology

[0002] Obese individuals typically have high levels of cholesterol and triglycerides. Their reduced high-density lipoprotein (HDL) levels can easily lead to metabolic disorders and are closely linked to the development of diseases such as hyperlipidemia. With weight loss being a popular trend, diet pills have become a common choice. Some obese individuals attempt to control their weight through dieting and strenuous exercise. However, this approach not only fails to improve their obesity but is also prone to addiction and can damage bodily functions.

[0003] Regarding this research, application CN202110450935.X provides a composition for weight control, its preparation method, and its application. This technical solution comprises uniformly mixed, ground raw material components, including 10-20 parts by weight of Ganoderma lucidum residue, 7-15 parts by weight of oat groats, 7-15 parts by weight of rye kernels, 7-15 parts by weight of quinoa groats, 3-8 parts by weight of black rice, 3-8 parts by weight of buckwheat groats, 3-8 parts by weight of corn husks, and 7-15 parts by weight of black sesame seeds. This technical solution utilizes ultra-finely ground Ganoderma lucidum residue as the main source of dietary fiber, combined with whole grains such as oats and flavoring agents such as malic acid, to produce a meal replacement powder for weight control.

[0004] Another application, CN202410878338.0, discloses a composition with intestinal conditioning and weight control effects, its preparation method, and its application. This technical solution comprises the following components in parts by weight: 5-15 parts cassia seed powder, 1-20 parts protein powder, 10-30 parts prebiotic powder, and 46-70 parts puffed cereal powder; wherein the cassia seed powder is extracted with ethanol and dried. This technical solution, by selecting specific components and combining ethanol-extracted cassia seed powder with protein powder, prebiotic powder, and puffed cereal powder, achieves a good compound effect while maintaining the excellent efficacy of each component, thereby realizing the effects of intestinal conditioning and weight control.

[0005] The aforementioned technical solutions rely on a single probiotic and / or dietary fiber to regulate the gut microbiota. However, although dietary fiber can be fermented by bacteria, the fermentation rate and acid production profile of the same fiber vary significantly among individuals, resulting in slow weight loss. Furthermore, probiotic colonization is affected by multiple factors such as the host's baseline microbiota, gastric acid, bile, and history of antibiotic use, with a colonization success rate of less than 30%, leading to significant heterogeneity in its effects on obese individuals. Summary of the Invention

[0006] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0007] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0008] The first objective of this invention is to provide a composition for regulating gut microbiota and controlling weight, and a method for preparing the same. By precisely proportioning multiple ingredients such as probiotic compound powder, oat β-glucan micro powder, konjac glucomannan micro powder, pumpkin powder, and erythritol, these ingredients produce a synergistic effect in regulating gut microbiota and controlling weight, which is superior to the use of a single ingredient, thus providing consumers with a comprehensive solution.

[0009] To solve the above-mentioned technical problems, the present invention provides the following technical solution: A composition for regulating gut microbiota and controlling body weight comprises the following raw materials in parts by weight: 5-10 parts of post-biotic complex powder, 10-20 parts of oat β-glucan micro powder, 10-15 parts of konjac glucomannan micro powder, 10-15 parts of pumpkin powder, 10-15 parts of erythritol, 2-5 parts of green tea polyphenol EGCG nanoparticles, and 100 parts of microcapsule wall material; The microcapsule wall material is divided into an outer layer and an inner layer. The outer layer includes 5-7 parts of hydroxypropyl methylcellulose phthalate; the inner layer includes 5-10 parts of cocoa butter-glyceryl monostearate solid fat backbone. The post-biotic compound powder contains cell lysis components and auxiliary components; The bacterial cell lysis components include peptidoglycan and teichoic acid; the auxiliary components include prebiotics, vitamins, and minerals, wherein the prebiotics include fructooligosaccharides and inulin; the vitamins and minerals include vitamin C, vitamin E, and zinc; the postbiotic complex powder also contains metabolites; It should be noted that the post-biotic compound powder can provide butyric acid and propionic acid in the intestines, activate the colonic epithelium, and thus suppress appetite; Oat beta-glucan micropowder can form a high-viscosity gel in the intestines, delaying gastric emptying and increasing satiety; Konjac glucomannan powder expands 50 to 100 times when it comes into contact with water, physically occupying space to reduce the amount of food consumed. After fermentation, it further amplifies butyric acid production in the intestines, forming a "long and short chain complementary" probiotic matrix in conjunction with β-glucan. Green tea polyphenol EGCG nanoparticles can inhibit fat synthesis, and nano-encapsulation increases colonic release rate and avoids destruction by gastric acid; Erythritol is a zero-calorie sweetener that reduces blood sugar fluctuations; Microcapsule wall materials can be released slowly in the small intestine, ensuring that active ingredients are fully released only in the colon, thus increasing bioavailability by 2 to 3 times. As a preferred embodiment of the present invention, the raw materials are specifically in the following weight proportions: 10 parts of post-biotic composite powder, 15 parts of oat β-glucan micro powder, 10 parts of konjac glucomannan micro powder, 15 parts of pumpkin powder, 15 parts of erythritol, and 3 parts of green tea polyphenol EGCG nanoparticles.

[0010] As a preferred embodiment of the present invention, it further includes 3-5 parts of citrus pectin oligosaccharide and 0.5-1 part of capsaicin microcapsules; In this embodiment, the oligogalacturonic acid fragment of citrus pectin oligosaccharide can specifically proliferate Akkermansia and Clostridium plasminogen lysate, thereby increasing butyrate production in the intestine by 20-30%. It should be noted that the capsaicin microcapsules have a particle size of 50-100µm; By using citrus pectin oligosaccharides and capsaicin microcapsules, the TRPV1-AMPK pathway in the human gut can be activated, promoting thermogenesis in brown adipose tissue and thus increasing energy expenditure by an additional 3-5%. It can also reduce stomach irritation, and it can work synergistically with erythritol to mask bitterness and improve taste compliance; In a preferred embodiment of the present invention, the post-biotic compound powder contains inactivated Lactobacillus paracasei with a cell count ≥ 1 × 10⁻⁶. 40 cfu / g equivalent, particle size ≤100µm; The postbiotic compound powder also contains microbial lysis components, including peptidoglycan and teichoic acid, and auxiliary components, including prebiotics, vitamins and minerals. The prebiotics include fructooligosaccharides and inulin; the vitamins and minerals include vitamin C, vitamin E and zinc. It should be noted that the postbiotic compound powder itself does not directly generate new live bacteria in the human intestine, but rather regulates the intestinal flora through its inactivated bacterial components and metabolites, including extracellular polysaccharides, short-chain fatty acids, organic acids, vitamins and antimicrobial peptides. The oat β-glucan micro powder is a linear β-1,3 / 1,4-glucan derived from oat bran, with a molecular weight of 150-300 kDa, a β-glucan content of ≥22%, and a particle size of ≤150 µm; The konjac glucomannan micro powder contains ≥95% high-purity konjac glucomannan and has a viscosity ≥25000mPa·s; The pumpkin powder is spray-dried pumpkin pulp powder with a total carotenoid content ≥200mg / 100g, moisture content ≤6%, and particle size ≤120µm. The erythritol is crystalline erythritol with a melting point of 121°C and a particle size of 40-80 mesh. The green tea polyphenol EGCG nanoparticles comprise zein-chitosan composite nanoparticles with a particle size of 80–120 nm, an encapsulation efficiency of ≥85%, and a drug loading of 25–30%. The citrus pectin oligosaccharide is an oligogalacturonic acid fragment with a DP2-8 ratio, an esterification degree of 20-30%, a total oligosaccharide content of ≥85%, a moisture content of ≤5%, and an ash content of ≤2%. The capsaicin microcapsules contain ≥60% synthetic capsaicin, and the wall material consists of a double layer of octenyl succinate starch and medium-chain triglycerides. The microcapsule particle size is 50–100 µm, and the drug loading is 1.5–2%.

[0011] In a preferred embodiment of the present invention, the preparation method of the post-genetic composite powder includes: Add 50L of purified water to the mixing tank, then add 2.5kg of MRS dry powder and 1kg of inulin, and stir until completely dissolved; adjust the pH to 6.2±0.1 with 25% ammonia hydrate; the solution is obtained. The prepared feed solution was pumped into a 50L fermenter and sterilized in situ at 121℃ for 30 minutes; after cooling to 37℃, 2.5L of secondary seed liquid was inoculated with flame. Nitrogen gas was introduced through the top of the fermenter. 0.05MPa, nitrogen gas purging from the bottom 0.2 vvm; stirring at 37℃ and 100 rpm, maintaining pH at 6.2 ± 0.1 online for 24 hours to obtain fermentation broth; After being continuously inactivated at 80°C for 15 seconds, the fermentation broth was pumped into a high-pressure homogenizer and homogenized at 800 bar for 3 cycles. Using a 10 kDa tangential flow ultrafiltration membrane, at a transmembrane pressure of 1.2 bar and a temperature of 10°C, 50 L was concentrated to 10 L; The concentrate was loaded into trays and pre-frozen at -45℃ for 2 hours; the temperature was then programmed to rise under a vacuum of 0.05 mbar: -15℃ → 0℃ for 18 hours, then at 20℃ for 6 hours; the concentrate was then pulverized to a particle size ≤100µm and sealed with nitrogen in aluminum foil bags. In this embodiment, short-duration high-temperature treatment (80°C / 15s) maximizes the retention of heat-sensitive short-chain fatty acids, extracellular polysaccharides, and bacteriocins, with an activity loss of <5%. The dual destruction of 80℃ instantaneous inactivation and 800bar high-pressure homogenization ensures that the final product has 0 live bacteria, meeting food / medical grade safety requirements and eliminating the need for cold chain. 10kDa ultrafiltration concentrates the product 5 times, removing small molecule lactic acid and salts, increasing post-biotic solids by 5 times, resulting in higher active ingredients per unit dose and a smaller dosage. -45℃ vacuum freeze-drying + 100µm pulverization, the resulting powder has a moisture content of ≤4%, uniform particle size, good flowability, and can be directly compressed into tablets, capsules or mixed into food. It does not absorb moisture and has no bitter taste. In a preferred embodiment of the present invention, the method for preparing the oat β-glucan micropowder includes: Oat bran was passed through a 60-mesh sieve, defatted with 95% ethanol at room temperature for 2 hours, and centrifuged to discard the supernatant. Add water at a material-to-liquid ratio of 1:10, maintain the temperature at 55℃ and pH 10, and stir for 2 hours; centrifuge at 5000g for 15 minutes and collect the supernatant. Add 2 times the volume of 95% ethanol to the supernatant, let stand overnight at 4°C, and collect the precipitate by centrifugation. Precipitate at 60℃ and vacuum dry for 6 hours; then pulverize using an ultra-micro pulverizer to achieve a particle size ≤150µm. In this embodiment, the temperature throughout the process is ≤60℃, there is no long-term exposure to strong acids or alkalis, the active segment of β-glucan with a molecular weight of 150-300kDa is intact, and the viscosity and gelling properties are good. When ultra-finely pulverized to a particle size of ≤150µm, it can be directly compressed into tablets or mixed, without dust or clumping, and has a delicate and smooth texture. In a preferred embodiment of the present invention, the method for preparing the konjac glucomannan micropowder includes: After peeling fresh konjac, cut it into 0.5cm slices and immediately immerse it in a 0.5% sodium sulfite solution for 5 minutes to preserve its color. Add water at a 1:1 ratio and grind twice; add 0.05% pectinase and hydrolyze at 50℃ for 30 minutes, then inactivate the enzyme at 90℃ for 5 minutes. Wash twice with 80% ethanol, then centrifuge to collect the precipitate; The precipitate was vacuum dried at 60℃ for 6 hours; then pulverized and passed through an 80-mesh sieve. In this embodiment, 0.5% sodium sulfite color protection for 5 minutes can immediately inhibit polyphenol oxidase, prevent browning, and increase the whiteness of the finished product by more than 20%. Pectinase gently degrades pectin, and two washes with 80% ethanol remove proteins, starches, and free sugars, resulting in glucomannan purity ≥95%. The entire process temperature is ≤60℃ to avoid high-temperature degradation of acetyl groups; the viscosity of a 1% aqueous solution is ≥25000mPa·s, and the functional activity remains intact. In a preferred embodiment of the present invention, the method for preparing the pumpkin powder includes: Peel and cut the pumpkin into chunks, blanch in 95℃ heat for 3 minutes, then cool quickly. Add an equal amount of pure water and colloid mill to make a slurry; concentrate under vacuum at 55℃ and -0.08MPa to 30°Brix. With an air inlet temperature of 160℃ and an air outlet temperature of 75℃, and 3% maltodextrin added as a carrier, pumpkin powder with a moisture content of ≤6% is obtained. It should be noted that vacuum low-temperature concentration (≤55℃) with 75℃ exhaust air can maintain a carotenoid retention rate of ≥85% and a vitamin C loss of <10%. Furthermore, the 3% maltodextrin acts as a carrier, increasing the glass transition temperature, resulting in good powder flowability and instant dissolution in cold water without precipitation. The preparation method of the erythritol includes: Crystallization: Glucose → yeast fermentation → decolorization → ion exchange → vacuum concentration and crystallization; centrifugation to collect crystals; The crystals were dried with hot air at 60°C for 2 hours and then passed through a 40-80 mesh sieve to obtain erythritol powder. The preparation method of the green tea polyphenol EGCG nanoparticles includes: EGCG 2% (w / v) dissolved in 50% ethanol; zein 4% dissolved in 70% acetic acid, protected from light at 25°C. EGCG ethanol solution was injected into protein solution at a volume ratio of 1:3 under high-speed shearing at 12000 rpm. Add 0.1% chitosan-TPP solution, pH 5.0, and stir for 30 min to form 80-120 nm nanoparticles; With an air inlet temperature of 160℃ and an air outlet temperature of 75℃, nanopowder with a moisture content of ≤4% is obtained. In this embodiment, the zein-chitosan shell completely encapsulates EGCG, significantly reducing its bitterness and improving oral compliance. Furthermore, with a particle size of 80–120 nm, it can penetrate the mucus layer and be rapidly released in the colon at pH 6.8 or higher, increasing bioavailability by 2–3 times; In a preferred embodiment of the present invention, the method for preparing the citrus pectin oligosaccharide includes: Add 5% (w / v) citrus pectin to 0.1 mol / L, mix well, and react at 120℃ for 20 minutes; Cool to 50℃, add 0.05% polygalacturonase, and enzymatically hydrolyze for 2 hours; A two-stage membrane from 3kDa to 1kDa is used to collect the 1kDa permeate. The permeate was pulverized to 80 mesh at 50°C and 0.05 mbar for 24 hours. It should be noted that the process involves first reacting with 0.1M HCl at 120℃ for 20 minutes to rapidly break down the long pectin chains, followed by enzymatic hydrolysis with polygalacturonase at 50℃ for 2 hours to further precisely control the degree of polymerization (DP) of the oligosaccharides, ensuring that the products are mainly concentrated in the DP2-8 range. This two-step method guarantees degradation efficiency while avoiding monosaccharification caused by excessive degradation, thus ensuring the activity of the pectin oligosaccharides. Furthermore, the entire process is carried out at 120℃ (acid hydrolysis) and 50℃ (enzymatic hydrolysis), avoiding the destruction of the active ingredients of pectin oligosaccharides by high temperature and high pressure, thus ensuring their bioactivity. Compared with traditional high temperature and high pressure degradation methods, the retention rate of active ingredients is increased by more than 30%. The method for preparing the capsaicin microcapsules includes: Capsaicin is 60% soluble in medium-chain triglycerides (MCT), and should be dissolved at 60°C for later use. Oil phase: wall material = 1:4, the wall material is 20% octenyl succinate starch aqueous solution; high-speed shear emulsification at 10000 rpm, particle size 200-400 nm; With an air inlet temperature of 180°C and an air outlet temperature of 85°C, microcapsules of 50–100µm were obtained. Fluidized bed at 40℃, sprayed with 2% HPMCP ethanol solution, weight gain 2%, sustained release ≥6h; It should be noted that high-speed shearing (10000 rpm) fully emulsifies the oil phase and the wall material, forming emulsion particles of 200-400 nm, ensuring an encapsulation rate of ≥90% and uniform particle size; The instant drying method with an air inlet temperature of 180℃ and an air outlet temperature of 85℃ ensures that the capsaicin active ingredient retention rate is ≥95%, which is significantly better than the 70% to 80% retention rate of the traditional baking method. The preparation method of the microcapsule wall material includes: Weigh out cocoa butter and glyceryl monostearate in a 7:3 ratio and melt them in a 60°C water bath. Add 0.5% Tween 80 to emulsify, stir well, and cool to 40°C for later use.

[0012] On the other hand, the present invention also provides a method for preparing a composition for regulating gut microbiota and controlling weight, applied to the above-mentioned composition for regulating gut microbiota and controlling weight, comprising the following steps: The post-biotic composite powder, oat β-glucan micro powder, konjac glucomannan micro powder, pumpkin powder, erythritol, citrus pectin oligosaccharide, EGCG nanoparticles, and capsaicin microcapsules were placed in a V-type mixer and mixed evenly at 25°C for 20 minutes to obtain the functional powder. Melt cocoa butter-glyceryl monostearate in a water bath at 60°C; while still hot, pour in the functional powder and knead for 5 minutes at 50°C and 100 rpm using a twin-screw extruder to form a soft, extrudable eutectic material. The eutectic soft material is extruded through a 1.0mm perforated plate and immediately fed into a rounding mill at 700rpm for 3min to obtain wet pellets with a diameter of 0.8-1.2mm; it is then pre-cured in a fluidized bed at 40℃ for 15min to initially harden the surface. The wet pellets were transferred into a fluidized bed at an inlet temperature of 35-40℃ and sprayed with an 8% ethanol solution, resulting in a 6% weight gain. The final coating moisture content was ≤3%, forming a colon-targeting coating that disintegrates at pH 6.8. The coated microcapsules were granulated through a 20-40 mesh vibrating sieve; samples were taken to measure particle size, moisture content, viable bacteria count (0%), capsaicin sustained release ≥80% over 6 hours, and EGCG encapsulation rate ≥85%. Qualified microspheres are stored in an environment with a relative humidity of ≤30%, and are sealed in an aluminum foil bag filled with nitrogen and labeled for later use.

[0013] Beneficial effects: 1. Through precise formulation, multiple ingredients such as post-biotic complex powder, oat β-glucan micro powder, konjac glucomannan micro powder, pumpkin powder, and erythritol are combined to create a synergistic effect in regulating gut microbiota and controlling weight, which is better than using a single ingredient. 2. By employing specific microcapsule wall materials and encapsulation technologies, such as an outer layer of hydroxypropyl methylcellulose phthalate and an inner layer of cocoa butter-glyceryl monostearate solid lipid backbone, as well as nano-sizing and microencapsulation of capsaicin and green tea polyphenol EGCG, the stability of these active ingredients in the gastrointestinal tract is improved, and their targeted release in the colon is enhanced, thereby significantly improving bioavailability. 3. Throughout the preparation process, temperature, pH, and other conditions are strictly controlled to avoid damage to the active ingredients caused by high temperatures, strong acids, and strong alkalis. This maximizes the preservation of the bioactivity of active ingredients such as post-biotic compound powder and green tea polyphenol EGCG, ensuring the efficacy of the product. Detailed Implementation

[0014] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0015] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0016] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0017] Unless otherwise specified, all raw materials used in the examples are commercially available.

[0018] Example 1: (1) Preparation of post-biotic composite powder: Add 50L of purified water to the mixing tank, then add 2.5kg of MRS dry powder and 1kg of inulin, and stir until completely dissolved; adjust the pH to 6.2±0.1 with 25% ammonia hydrate; the solution is obtained. The prepared feed solution was pumped into a 50L fermenter and sterilized in situ by steam at 121°C for 30 minutes. After cooling to 37°C, 2.5L of secondary seed culture was inoculated with flame. The secondary seed culture included Lactobacillus acidophilus and Bifidobacterium. Nitrogen gas was introduced at 0.05 MPa from the top and 0.2 vvm from the bottom of the fermenter; the mixture was stirred at 37°C and 100 rpm, and the pH was maintained online at 6.2 ± 0.1 for 24 hours to obtain the fermentation broth. After being continuously inactivated at 80°C for 15 seconds, the fermentation broth was pumped into a high-pressure homogenizer and homogenized at 800 bar for 3 cycles. Using a 10 kDa tangential flow ultrafiltration membrane, at a transmembrane pressure of 1.2 bar and a temperature of 10°C, 50 L was concentrated to 10 L; The concentrate was loaded into trays and pre-frozen at -45℃ for 2 hours; the temperature was then programmed to rise under a vacuum of 0.05 mbar: -15℃ → 0℃ for 18 hours, then at 20℃ for 6 hours; the concentrate was then pulverized to a particle size ≤100µm and sealed with nitrogen in aluminum foil bags.

[0019] (2) Preparation of oat β-glucan micro powder: Oat bran was passed through a 60-mesh sieve, defatted with 95% ethanol at room temperature for 2 hours, and centrifuged to discard the supernatant. Add water at a material-to-liquid ratio of 1:10, maintain the temperature at 55℃ and pH 10, and stir for 2 hours; centrifuge at 5000g for 15 minutes and collect the supernatant. Add 2 times the volume of 95% ethanol to the supernatant, let stand overnight at 4°C, and collect the precipitate by centrifugation. Precipitate at 60℃ and vacuum dry for 6 hours; then pulverize using an ultrafine pulverizer to achieve a particle size ≤150µm.

[0020] (3) Preparation of konjac glucomannan micro powder: After peeling fresh konjac, cut it into 0.5cm slices and immediately immerse it in a 0.5% sodium sulfite solution for 5 minutes to preserve its color. Add water at a 1:1 ratio and grind twice; add 0.05% pectinase and hydrolyze at 50℃ for 30 minutes, then inactivate the enzyme at 90℃ for 5 minutes. Wash twice with 80% ethanol, then centrifuge to collect the precipitate; The precipitate was dried under vacuum at 60℃ for 6 hours; then pulverized and passed through an 80-mesh sieve.

[0021] (4) Preparation of pumpkin powder: Peel and cut the pumpkin into chunks, blanch in 95℃ heat for 3 minutes, then cool quickly. Add an equal amount of pure water and colloid mill to make a slurry; concentrate under vacuum at 55℃ and -0.08MPa to 30°Brix. With an air inlet temperature of 160℃ and an air outlet temperature of 75℃, and 3% maltodextrin as a carrier, pumpkin powder with a moisture content of ≤6% is obtained.

[0022] (5) Preparation of erythritol: Crystallization: Glucose → yeast fermentation → decolorization → ion exchange → vacuum concentration and crystallization; centrifugation to collect crystals; The crystals were dried with hot air at 60°C for 2 hours and then passed through a 40-80 mesh sieve to obtain erythritol powder.

[0023] (6) Preparation of green tea polyphenol EGCG nanoparticles: EGCG 2% (w / v) dissolved in 50% ethanol; zein 4% dissolved in 70% acetic acid, protected from light at 25°C. EGCG ethanol solution was injected into protein solution at a volume ratio of 1:3 under high-speed shearing at 12000 rpm. Add 0.1% chitosan-TPP solution, pH 5.0, and stir for 30 min to form 80-120 nm nanoparticles; With an air inlet temperature of 160℃ and an air outlet temperature of 75℃, nanoparticles with a moisture content of ≤4% are obtained.

[0024] (7) Preparation of citrus pectin oligosaccharides: Add 0.1 mol / L of 5% (w / v) citrus pectin, mix well, and react at 120℃ for 20 min; Cool to 50℃, add 0.05% polygalacturonase, and enzymatically hydrolyze for 2 hours; A two-stage membrane from 3kDa to 1kDa is used to collect the 1kDa permeate. The permeate was pulverized to 80 mesh at 50°C and 0.05 mbar for 24 hours.

[0025] (8) Preparation of capsaicin microcapsules: Capsaicin is 60% soluble in medium-chain triglycerides (MCT), and should be dissolved at 60°C for later use. Oil phase:wall material = 1:4, wall material is 20% octenyl succinate starch aqueous solution; high-speed shear emulsification at 10000 rpm, particle size 200-400 nm; With an air inlet temperature of 180℃ and an air outlet temperature of 85℃, microcapsules of 50-100µm were obtained. Fluidized bed at 40℃, sprayed with 2% HPMCP ethanol solution, weight gain 2%, sustained release ≥6h.

[0026] (9) Preparation of microcapsule wall material: Weigh out cocoa butter and glyceryl monostearate in a 7:3 ratio and melt them in a 60°C water bath. Add 0.5% Tween 80 to emulsify, stir well, and cool to 40°C for later use.

[0027] Example 2: Preparation of a composition for regulating gut microbiota and controlling body weight: Post-biotic complex powder, oat β-glucan micro powder, konjac glucomannan micro powder, pumpkin powder, erythritol, citrus pectin oligosaccharide, EGCG nanoparticles, and capsaicin microcapsules were placed in a V-type mixer and mixed evenly at 25°C for 20 minutes to obtain functional powder. Melt cocoa butter-glyceryl monostearate in a water bath at 60°C; while still hot, pour in the functional powder and knead for 5 minutes at 50°C and 100 rpm using a twin-screw extruder to form a soft, extrudable eutectic material. The eutectic soft material is extruded through a 1.0mm perforated plate and immediately fed into a rounding mill at 700rpm for 3min to obtain wet pellets with a diameter of 0.8-1.2mm; it is then pre-cured in a fluidized bed at 40℃ for 15min to initially harden the surface. The wet pellets were transferred into a fluidized bed at an inlet temperature of 35-40℃ and sprayed with an 8% ethanol solution, resulting in a 6% weight gain. The final coating moisture content was ≤3%, forming a colon-targeting coating that disintegrates at pH 6.8. The coated microcapsules were granulated through a 20-40 mesh vibrating sieve; samples were taken to measure particle size, moisture content, viable bacteria count (0%), capsaicin sustained release ≥80% over 6 hours, and EGCG encapsulation rate ≥85%. Qualified microspheres are stored in an environment with a relative humidity of ≤30%, and are sealed in an aluminum foil bag filled with nitrogen and labeled for later use.

[0028] Example 3: Compared with the preparation of post-genetic compound powder in Example 1, the difference in this embodiment is that (1) when preparing post-genetic compound powder, the original method of adjusting the pH to 6.2±0.1 with 25% hydrated ammonia is changed to adjusting the pH to 6.5±0.1 with 25% hydrated ammonia. The other preparation process conditions are the same as in Example 1.

[0029] Example 4: Compared with the preparation of oat β-glucan micro powder in Example 1, the difference in this embodiment is that (2) when preparing oat β-glucan micro powder, the original method of defatting with 95% ethanol at room temperature for 2 hours is changed to no defatting, and the other preparation process conditions are the same as in Example 1.

[0030] Example 5: Compared with the preparation of konjac glucomannan micro powder in Example 1, the difference in this embodiment is that (3) when preparing konjac glucomannan micro powder, the original method of adding 0.05% pectinase and hydrolyzing at 50°C for 30 minutes is changed to not hydrolyzing. The other preparation process conditions are the same as in Example 1.

[0031] Example 6: Compared with the preparation of green tea polyphenol EGCG nanoparticles in Example 1, the difference in this embodiment is that (6) when preparing green tea polyphenol EGCG nanoparticles, the original 4% zein dissolved in 70% acetic acid is adjusted to 4% zein dissolved in 50% acetic acid, and the other preparation process conditions are the same as in Example 1.

[0032] Example 7: Compared with the preparation of citrus pectin oligosaccharide in Example 1, the difference in this embodiment is that (7) when preparing citrus pectin oligosaccharide, the original method of adding 0.05% polygalacturonase and hydrolyzing for 2 hours is adjusted to adding 1% polygalacturonase and hydrolyzing for 2 hours. The other preparation process conditions are the same as in Example 1.

[0033] Example 8: Compared with the preparation of capsaicin microcapsules in Example 1, the difference in this embodiment is that (8) when preparing capsaicin microcapsules, the original capsaicin was dissolved in medium chain triglycerides (MCT) at 60°C and then dissolved for later use. Instead, the capsaicin was dissolved in medium chain triglycerides (MCT) at 100°C and then dissolved for later use. All other preparation process conditions are the same as in Example 1.

[0034] Comparative Example 1: Comparative Example 1: In order to verify the effect of inulin on the composition, compared with the preparation of post-genetic compound powder in Example 1 (1), post-genetic compound powder without inulin was used, and the other preparation process conditions were the same as in Example 1.

[0035] Referring to the preparation method of the comparative example above, compared with the preparation method of Example 1, the absence of inulin in this preparation method leads to a reduction in the available carbon source in the fermentation broth, thereby affecting the growth rate of lactic acid bacteria and the accumulation of metabolites. For example, the lactic acid production in the fermentation broth may decrease, resulting in a longer fermentation time.

[0036] Comparative Example 2: Comparative Example 2: In order to verify the effect of 95% ethanol on the composition, compared with the preparation of oat β-glucan micro powder in Example 1 (2), β-glucan micro powder without 95% ethanol was used, and the other preparation process conditions were the same as in Example 1.

[0037] Compared with the preparation method in Example 1, the β-glucan micropowder prepared by the above comparative example lacks 95% ethanol, which causes residual fat to be mixed in with the β-glucan product, reducing its purity and affecting the quality of the product. Furthermore, the residual fat will affect the clarity of the solution and the solubility of the components in the subsequent enzymatic hydrolysis or extraction steps, and may even encapsulate some of the β-glucan, preventing it from being fully dissolved or extracted, resulting in a decrease in the yield of β-glucan.

[0038] Comparative Example 3: Comparative Example 3: In order to verify the effect of injecting EGCG ethanol solution into protein solution on the composition, compared with the preparation of green tea polyphenol EGCG nanoparticles in Example 1 (6), EGCG ethanol solution was not injected into protein solution, and the other preparation process conditions were the same as in Example 1.

[0039] Referring to the preparation method of the comparative example above, compared with the preparation method of Example 1, this method does not inject the EGCG ethanol solution into the protein solution, which leads to a decrease in the stability and bioavailability of the product. Unencapsulated EGCG is more easily degraded or inactivated in the gastrointestinal tract, failing to effectively reach the site of action and thus affecting the efficacy of the product.

[0040] Comparative Example 4: Comparative Example 4: In order to verify the effect of the added 0.05% polygalacturonase on the composition, compared with the preparation of citrus pectin oligosaccharide in Example 1 (7), 0.05% polygalacturonase was not added, and the other preparation process conditions were the same as in Example 1.

[0041] Referring to the preparation method of the comparative example above, compared with the preparation method of Example 1, the citrus pectin oligosaccharides prepared by this method, without the addition of 0.05% polygalacturonase, will have limited further degradation of pectin molecules, resulting in a wider degree of polymerization (DP) distribution of pectin oligosaccharides in the final product, and an increased proportion of high-polymerization-degree pectin fragments. This will affect the functional properties and application effects of the pectin oligosaccharides.

[0042] Performance testing of compositions for regulating gut microbiota and controlling weight: 1. Solubility test: Objective: To evaluate the solubility and disintegration properties of microspheres under different pH conditions; Methods: Disintegration tests were conducted in simulated gastric fluid (pH 1.2) and simulated intestinal fluid (pH 6.8) to observe the disintegration of the microparticles within 2 hours.

[0043] Result: The outer enteric coating should not dissolve in gastric juice, but should rapidly disintegrate in intestinal juice.

[0044] 2. Bioactivity test: (in vitro fermentation experiment) Objective: To evaluate the effects of the composition on the gut microbiota; Methods: The composition was added to a simulated intestinal fermentation system (e.g., using fecal microbiota from healthy volunteers), cultured under anaerobic conditions for 24 hours, and changes in the microbiota were measured, including changes in the abundance of beneficial bacteria such as Bifidobacteria, Lactobacillus, and Akkermansia myxophilus. Results: The composition significantly promoted the proliferation of beneficial bacteria such as Bifidobacteria, Lactobacillus, and Akkermansia myxotroph. After these bacteria proliferated in the intestine, they inhibited the growth of harmful bacteria, reduced intestinal inflammation and endotoxin production, and enhanced intestinal barrier function. Furthermore, the increase in Akkermansia myxotroph could regulate the intestinal mucus layer, affect nutrient absorption, reduce host energy gain, increase satiety, and thus reduce food intake.

[0045] The details are shown in the table below:

[0046] As shown in the table above, the composition prepared in this invention has a significant effect on regulating intestinal flora. In the examples, the composition exhibits a low disintegration rate in gastric juice (0.02%~0.03%) and a high disintegration rate in intestinal juice (95%~96%), indicating good enteric solubility. In the comparative examples, the composition also exhibits a low disintegration rate in gastric juice (0.01%~0.02%), but a significantly lower disintegration rate in intestinal juice compared to the examples (36%~41%). This indicates that the compositions of the examples can better release the active ingredients in the intestine.

[0047] Meanwhile, the compositions of the examples significantly promoted the proliferation of Bifidobacteria, Lactobacillus, and Akkermansia myxotropica, with proliferation rates of 85%–93%, 83%–88%, and 83%–91%, respectively. In contrast, the proliferation rates of these bacterial groups in the comparative examples were only 26%–36%, 26%–33%, and 26%–30%, respectively. This indicates that the compositions of the examples have a stronger effect on the proliferation of beneficial intestinal bacteria, thus being more conducive to intestinal flora balance and health.

[0048] Furthermore, in terms of weight control, inactivated Lactobacillus paracasei can provide short-chain fatty acids such as butyric acid and propionic acid in the intestines, activate colonic epithelial cells, and suppress appetite; while oat β-glucan micro powder forms a high-viscosity gel, slows gastric emptying, and increases satiety; erythritol, as a zero-calorie sweetener, reduces blood sugar fluctuations and controls calorie intake to reduce food consumption.

[0049] Therefore, this composition can effectively regulate the intestinal flora, increase satiety, inhibit fat synthesis, and promote energy consumption, thereby achieving the goal of weight control.

[0050] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A composition for modulating gut flora and controlling body weight, characterized by: The raw materials include the following weight parts: 5-10 parts of postbiotic compound powder, 10-20 parts of oat beta-glucan micro powder, 10-15 parts of konjac glucomannan micro powder, 10-15 parts of pumpkin powder, 10-15 parts of erythritol, 2-5 parts of green tea polyphenol EGCG nanoparticles, and 100 parts of microcapsule wall material; The microcapsule wall material is divided into an outer layer and an inner layer, the outer layer includes 5-7 parts of hydroxypropyl methyl cellulose phthalate; the inner layer includes 5-10 parts of cocoa butter-glyceryl monostearate solid fat skeleton; The postbiotic compound powder contains bacterial lysis components and auxiliary components.

2. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: Specifically, the weight parts of the raw materials are 10 parts of postbiotic compound powder, 15 parts of oat beta-glucan micro powder, 10 parts of konjac glucomannan micro powder, 15 parts of pumpkin powder, 15 parts of erythritol, and 3 parts of green tea polyphenol EGCG nanoparticles.

3. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: It also includes 3-5 parts of citrus pectin oligosaccharide and 0.5-1 part of capsaicin microcapsule.

4. The composition for regulating intestinal flora and controlling body weight according to claim 3, wherein: The postbiotic composite powder comprises inactivated Lactobacillus paracasei, the content of bacterial cells is ≥1×10 10 cfu / g equivalent, the particle size is ≤100 μm; The oat beta-glucan micro powder is linear beta-1,3 / 1,4-glucan from oat bran, with a molecular weight of 150-300 kDa, a beta-glucan content of ≥22%, and a particle size of ≤150 μm; The konjac glucomannan micro powder contains ≥95% high-purity konjac glucomannan with a viscosity of ≥25000 mPa·s; The pumpkin powder is pumpkin pulp spray-dried powder, with a total carotenoid content of ≥200 mg / 100 g, a moisture content of ≤6%, and a particle size of ≤120 μm; The erythritol is crystalline erythritol with a melting point of 121℃ and a particle size of 40-80 mesh; The green tea polyphenol EGCG nanoparticles contain zein-chitosan composite nanoparticles with a particle size of 80-120 nm, an encapsulation efficiency of ≥85%, and a drug loading capacity of 25-30%; The citrus pectin oligosaccharide is an oligogalacturonate fragment with a DP of 2-8, an esterification degree of 20-30%, a total oligosaccharide content of ≥85%, a moisture content of ≤5%, and an ash content of ≤2%; The capsaicin microcapsule contains ≥60% synthetic capsaicin, and the wall material includes a double-layer embedding of octenyl succinate starch and medium-chain triglyceride, with a microcapsule particle size of 50-100 µm and a drug loading capacity of 1.5-2%.

5. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: The preparation method of the postbiotic compound powder includes: In a batching tank, 50 L of purified water is added, and 2.5 kg of MRS dry powder and 1 kg of inulin are poured in and stirred until completely dissolved; the pH is adjusted to 6.2±0.1 using 25% aqueous ammonia; a feed solution is obtained; The prepared feed solution is pumped into a 50 L fermenter and subjected to 121℃, 30 min in-situ steam sterilization; after cooling to 37℃, 2.5 L of secondary seed solution is inoculated by flame; Nitrogen gas is supplied at 0.05 MPa at the top of the fermenter and at 0.2 vvm at the bottom; stirring is carried out at 37℃ and 100 rpm, and the pH is controlled at 6.2±0.1 online within 24 h; a fermentation broth is obtained; After the fermentation broth is continuously inactivated at 80℃ for 15 s, it is pumped into a high-pressure homogenizer at 800 bar and 3 cycles; Using a 10 kDa tangential flow ultrafiltration membrane, the transmembrane pressure is 1.2 bar and the temperature is 10℃, and 50 L is concentrated to 10 L. Concentrate, pre-freeze at-45℃ for 2h; program temperature rising under 0.05mbar vacuum: -15℃→0℃ for 18h, then 20℃ for 6h; crush to ≤100µm, seal in aluminum foil bag with nitrogen.

6. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: The preparation method of the oat beta-glucan micro-powder comprises the following steps: Oat bran is sieved through a 60-mesh screen, defatted with 95% ethanol at room temperature for 2h, and centrifuged to discard the supernatant; Water is added at a solid-liquid ratio of 1:10, and the mixture is stirred at 55℃ and pH 10 for 2h; the supernatant is collected by centrifugation at 5000g for 15min; The supernatant is added with 2 times the volume of 95% ethanol, and the mixture is placed at 4℃ overnight; the precipitate is collected by centrifugation; The precipitate is vacuum-dried at 60℃ for 6h; and the ultrafine powder is crushed to a particle size of ≤150µm.

7. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: The preparation method of the konjac glucomannan micro-powder comprises the following steps: Fresh konjac is peeled and cut into 0.5cm slices, which are immediately immersed in a 0.5% sodium sulfite solution for color protection for 5min; Water is added at a ratio of 1:1, and the mixture is ground twice in a colloid mill; 0.05% pectinase is added, and the mixture is enzymatically hydrolyzed at 50℃ for 30min, and then the enzyme is inactivated at 90℃ for 5min; The mixture is washed twice with 80% ethanol, and the precipitate is collected by centrifugation; The precipitate is vacuum-dried at 60℃ for 6h; and the powder is crushed through an 80-mesh screen.

8. The composition for regulating intestinal flora and controlling body weight according to claim 1, wherein: The preparation method of the pumpkin powder comprises the following steps: Pumpkin is peeled and cut into pieces, which are blanched at 95℃ for 3min, and then quickly cooled; The same amount of pure water is added, and the mixture is ground in a colloid mill; the mixture is concentrated under vacuum at 55℃ and a pressure of-0.08MPa to 30°Brix; The inlet air temperature is 160℃, the outlet air temperature is 75℃, 3% malt dextrin is added as a carrier, and the moisture content of the pumpkin powder is ≤6%; The preparation method of the erythritol comprises the following steps: Crystallization: glucose→yeast fermentation→decolorization→ion exchange→vacuum concentration and crystallization; the crystals are collected by centrifugation; The crystals are hot-air dried at 60℃ for 2h; and the erythritol powder is obtained by sieving through a 40-80-mesh screen; The preparation method of the green tea polyphenol EGCG nanoparticle comprises the following steps: EGCG 2%(w / v) is dissolved in 50% ethanol; and zein 4% is dissolved in 70% acetic acid in the dark at 25℃ The EGCG ethanol solution is injected into the protein solution under high-speed shearing at 12000rpm at a volume ratio of 1:3; 0.1% chitosan-TPP solution is added dropwise, the pH is adjusted to 5.0, and the mixture is stirred for 30min to form 80-120nm nanoparticles; The inlet air temperature is 160℃, the outlet air temperature is 75℃, and the moisture content of the nanopowder is ≤4%.

9. The composition for regulating intestinal flora and controlling body weight according to claim 4, wherein: The preparation method of the citrus pectin oligosaccharide comprises the following steps: Citrus pectin 5%(w / v) is added with 0.1mol / L, and the mixture is placed at 120℃ for 20min; The temperature is lowered to 50℃, 0.05% polygalacturonase is added, and the mixture is enzymatically hydrolyzed for 2h; Two-stage membranes of 3kDa and 1kDa are used, and the 1kDa permeate is collected; The permeate is dried at 50℃ and 0.05mbar for 24h, and then crushed to 80 mesh; The preparation method of the capsaicin microcapsule comprises the following steps: Capsaicin 60% is dissolved in medium-chain triglyceride (MCT) at 60℃ for dissolution; The oil phase:wall material=1:4, the wall material is 20% octenyl succinate starch aqueous solution; and the mixture is emulsified under high-speed shearing at 10000rpm, and the particle size is 200-400nm; The inlet air temperature is 180℃, the outlet air temperature is 85℃, and the microcapsules have a size of 50-100µm; The fluidized bed is sprayed with 2% HPMCP ethanol solution at 40℃, and the weight gain is 2%, and the sustained release is ≥6h; The preparation method of the microcapsule wall material comprises the following steps: Weigh cocoa butter and glyceryl monostearate in the proportion of 7:3, melt in 60℃ water bath; Add 0.5% Tween 80 for emulsification, stir evenly, and cool to 40℃ for standby.

10. A method for preparing a composition for regulating intestinal flora and controlling body weight according to any one of claims 1 to 9, characterized by, The method comprises the following steps: Put the probiotic compound powder, oat beta-glucan micro-powder, konjac glucomannan micro-powder, pumpkin powder, erythritol, citrus pectin oligosaccharide, EGCG nanoparticles, and capsaicin microcapsules into a V-type mixer, mix evenly at 25℃ for 20min, and obtain the functional powder; Melt the cocoa butter-glyceryl monostearate in a 60℃ water bath; while hot, pour into the functional powder, knead in a twin-screw extruder at 50℃ and 100rpm for 5min to form a soft co-melt material that can be extruded; The co-melt material is extruded through a 1.0mm hole plate, immediately enters the rounding machine at 700rpm for 3min to obtain wet pellets with a diameter of 0.8-1.2mm; pre-solidify in a fluidized bed at 40℃ for 15min to make the surface preliminarily harden; Transfer the wet pellets into the fluidized bed, set the inlet temperature to 35-40℃, spray 8% ethanol solution, and increase the weight by 6%; the moisture content at the end of coating is ≤3%, forming a colon-targeted coating with a pH of 6.8 and disintegration; Pass the coated pellets through a 20-40 mesh vibrating screen for granulation; sample and measure the particle size, moisture content, viable bacteria, capsaicin sustained release for 6h≥80%, and EGCG embedding rate≥85%; The qualified pellets are sealed in aluminum foil bags filled with nitrogen, labeled, and used in an environment with a relative humidity of ≤30%.

Images