An immune-enhancing oral liquid of garlic extract and its preparation method

Abstract

This invention belongs to the field of functional food processing technology and discloses an oral liquid of garlic extract for enhancing immunity and its preparation method. The raw materials, by mass parts, include 25-30 parts garlic extract, 25-30 parts American ginseng extract, 4-6 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8-10 parts β-glucan, 3-5 parts soybean oligosaccharides, 0.06-0.12 parts erythritol, and 0.01-0.05 parts sodium benzoate. This invention uses the synergistic combination of garlic extract, American ginseng extract, and curcumin as its core, supplemented by soybean oligosaccharides and β-glucan, to achieve immune enhancement through the synergistic effect of multiple components and mechanisms. This solves the problems of poor immune-enhancing effects and limited applicability in existing technologies, providing a new solution for developing functional foods with excellent taste and efficacy.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, and relates to an oral liquid of garlic extract that enhances immunity and its preparation method. Background Technology

[0002] The immune system is the host's barrier against invading pathogens. It interacts with the nervous and metabolic systems, influencing the host's physiological functions. "Immunity" refers to the body's ability to recognize and eliminate "foreign" pathogens. Excessive immunity can cause allergic reactions and connective tissue diseases, while insufficient immunity can easily induce infections and tumors. Therefore, "balance" is key to immunity. Influenced by the environment, work stress, lifestyle, and disease, people are generally paying more attention to improving their immunity.

[0003] The relationship between food and health is discussed and summarized in many classic ancient books such as the "Huangdi Neijing". The famous physician Zhang Zhongjing emphasized the important role of diet in regulating physical health in "Shanghan Lun" and "Jinkui Yaolue" and systematically summarized the functions, nutritional value and consumption methods of various ingredients.

[0004] Functional foods are a class of foods with special health benefits, meaning they are suitable for specific groups of people, regulate bodily functions, and do not cause any acute, subacute, or chronic harm to the human body. They are not intended for therapeutic purposes. Their scope includes foods that enhance physical health, prevent disease, regulate bodily rhythms, restore health, and delay aging.

[0005] Plant extracts are substances extracted or processed from plants using appropriate methods, and can be used to improve health or for other purposes. Integrating plant extracts into food can create a variety of functional foods that exhibit different physiological activities, and they have significant theoretical and practical value for research on immune regulation.

[0006] Garlic, belonging to the genus Allium of the family Allium in the order Asparagales, is an important agricultural economic crop in my country. With its unique flavor, nutritional value, and medicinal functions, it enjoys widespread demand in domestic and international markets. As a plant used for both food and medicine, garlic possesses antibacterial, bacteriostatic, and antitoxic properties. Reports have indicated that garlic has broad-spectrum antibacterial properties, inhibiting fungi, bacteria, viruses, and parasites. It also plays a regulatory role in liver damage, maintaining stable blood sugar levels, managing kidney abnormalities, preventing metabolic syndrome, and regulating intestinal flora imbalance. Furthermore, garlic can help prevent and treat diseases such as cancer. Therefore, garlic has extremely important medicinal value, primarily derived from its polysaccharides and organosulfur compounds, such as garlic polysaccharides, alliin, allicin, and garlicin.

[0007] With the increasing demand from consumers for healthy and functional foods, the application prospects of garlic in health products, medicine and functional foods are gradually emerging, which has promoted the continuous development of the garlic industry.

[0008] Given the limitations of existing therapeutic drugs and the unsatisfactory immune-boosting effects of current functional foods, there is an urgent need to explore non-drug intervention products that enhance immunity with high safety and good tolerability. Summary of the Invention

[0009] In view of this, the present invention provides an oral liquid of garlic extract that enhances immunity and a method for preparing the same.

[0010] The immune-enhancing garlic extract oral liquid of the present invention is prepared by weight of the following components: 25-30 parts garlic extract, 25-30 parts American ginseng extract, 4-6 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8-10 parts β-glucan, 3-5 parts soybean oligosaccharide, 0.06-0.12 parts erythritol and 0.01-0.05 parts sodium benzoate.

[0011] In one embodiment of the present invention, the immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0012] In one embodiment of the present invention, the immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 25 parts garlic extract, 25 parts American ginseng extract, 4 parts curcumin, 0.01 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 5 parts soybean oligosaccharide, 0.06 parts erythritol and 0.03 parts sodium benzoate.

[0013] In one embodiment of the present invention, the immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 30 parts garlic extract, 30 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.01 parts sodium benzoate.

[0014] This invention also provides a method for preparing the aforementioned immune-enhancing garlic extract oral liquid:

[0015] (1) Preparation method of garlic extract:

[0016] S1. Wash, dry, and crush garlic, add water, inoculate with fermentation bacteria seed liquid, ferment, and obtain garlic fermentation product;

[0017] S2. Heat the garlic fermentation product from step S1 to boiling point for extraction, repeat 2-3 times, filter, combine the filtrates, and obtain garlic extract.

[0018] (2) Preparation method of American ginseng extract:

[0019] Wash, dry, and crush the American ginseng. Add water and compound enzyme, stir and mix well, enzymatically hydrolyze, and filter to obtain American ginseng extract.

[0020] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0021] In one embodiment of the present invention, the mass ratio of garlic to water in step S1 is 10-15:100, the fermentation bacteria are composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus, the inoculation amounts of the seed liquid of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus are 0.2-0.5 v / v%, 0.5-1 v / v%, 1-2 v / v%, and 0.5-1 v / v, respectively, the fermentation temperature is 32-38℃, the fermentation speed is 100-130 r / min, and the fermentation time is 24-32 h;

[0022] In one embodiment of the present invention, the heating to boiling extraction time in step S2 is 1-2 hours.

[0023] In one embodiment of the present invention, the preparation method of the American ginseng extract is as follows: American ginseng is washed, dried, pulverized, and water with a mass ratio of 0.5-1:50 is added. A complex enzyme composed of cellulase and pectinase with a mass ratio of 3:2-4 is added, the mixture is stirred and mixed, and enzymatically hydrolyzed at 45-55℃ for 0.5-1h. The mixture is then filtered to obtain the American ginseng extract.

[0024] In one embodiment of the present invention, the method for preparing the immune-enhancing garlic extract oral liquid is as follows:

[0025] (1) Preparation method of garlic extract:

[0026] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 12:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0027] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0028] (2) Preparation method of American ginseng extract:

[0029] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:3. Stir and mix well, and enzymatically hydrolyze at 50°C for 0.5 hours. Filter to obtain American ginseng extract.

[0030] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0031] The present invention also provides the use of the aforementioned immune-enhancing garlic extract oral liquid in the preparation of immune-enhancing products.

[0032] The garlic extract oral liquid of this invention, after being fermented by specific strains of bacteria, can better release the active ingredients in garlic through the powerful enzyme system and metabolic capacity of microorganisms, thus enhancing the immune effect.

[0033] Modern research shows that American ginseng contains chemical components including ginsenosides, polysaccharides, and phenols, possessing various pharmacological activities such as anti-inflammatory, anti-tumor, and immunomodulatory effects. This invention utilizes an enzymatic hydrolysis process to better release active ingredients and enhance immune efficacy. The polysaccharides and saponins in American ginseng achieve precise regulation of the immune system through a multi-dimensional mechanism of action encompassing anti-inflammatory, immune activation, gut microbiota regulation, and aging intervention. Among these, saponins, due to their high efficiency, become the dominant component in immunomodulation, while the synergistic effect of polysaccharides and saponins enhances the repair effect on intestinal immunity and chemotherapy-induced damage.

[0034] Curcumin has a significant effect on enhancing immune function and can exert anti-inflammatory effects by inhibiting pro-inflammatory cytokines and promoting the production of anti-inflammatory cytokines.

[0035] This invention uses garlic extract, American ginseng extract and curcumin as the core of the compound, supplemented by soybean oligosaccharides and β-glucan, to achieve immune enhancement through the synergistic effect of multiple components and multiple mechanisms.

[0036] Compared with the prior art, the present invention has the following advantages:

[0037] When administered to immunosuppressed mice, the oral solution of garlic extract of the present invention increased spleen index, thymus index, and peripheral blood leukocyte count, suggesting that the oral solution of garlic extract of the present invention, which enhances immunity, to a certain extent reversed the decrease in immune organ index in mice caused by cyclophosphamide, promoted the production of leukocytes in immunosuppressed mice caused by cyclophosphamide, and significantly enhanced immunity.

[0038] This invention achieves immune enhancement through the synergistic effect of multiple components and mechanisms, solving the problems of poor immune enhancement effect and limited application scenarios in existing technologies, and providing a new solution for developing functional foods with excellent taste and effects. Attached Figure Description

[0039] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0040] Figure 1 Effect on spleen index in mice, Note: compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01; compared with Example 1 group, # P < 0.05 ## P < 0.01.

[0041] Figure 2 Effect on thymus index in mice, Note: compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01; compared with Example 1 group, # P < 0.05 ## P < 0.01.

[0042] Figure 3 Effect on mouse white blood cell count, Note: compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01; compared with Example 1 group, # P < 0.05 ## P < 0.01.

[0043] Figure 4 Effect on carbon clearance phagocytic index in mice, Note: compared with the blank control group, &P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01, compared with the positive control group, @ P < 0.05.

[0044] Figure 5 Effect of ConA on the proliferation of splenic lymphocytes, Note: compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01, compared with the positive control group, @ P < 0.05. Detailed Implementation

[0045] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0046] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0047] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; unless otherwise specified, the experimental materials and test strains used in the following examples were purchased from commercial channels.

[0048] Example 1: An immune-enhancing oral liquid of garlic extract and its preparation method

[0049] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0050] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0051] Preparation method:

[0052] (1) Preparation method of garlic extract:

[0053] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 12:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0054] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0055] (2) Preparation method of American ginseng extract:

[0056] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and add a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:4. Stir and mix well, and enzymatically hydrolyze at 55°C for 1 hour. Filter to obtain American ginseng extract.

[0057] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0058] Example 2: An immune-enhancing oral liquid of garlic extract and its preparation method

[0059] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0060] 25 parts garlic extract, 25 parts American ginseng extract, 4 parts curcumin, 0.01 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 5 parts soybean oligosaccharide, 0.06 parts erythritol and 0.03 parts sodium benzoate.

[0061] Preparation method:

[0062] (1) Preparation method of garlic extract:

[0063] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 10:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 1v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 32℃ and 100r / min for 32 hours to obtain garlic fermentation product.

[0064] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1 hour. Repeat 3 times, filter, combine the filtrates, and obtain garlic extract.

[0065] (2) Preparation method of American ginseng extract:

[0066] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and add a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:4. Stir and mix well, and enzymatically hydrolyze at 55°C for 1 hour. Filter to obtain American ginseng extract.

[0067] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0068] Example 3: An immune-enhancing oral liquid of garlic extract and its preparation method

[0069] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0070] 30 parts garlic extract, 30 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.01 parts sodium benzoate.

[0071] Preparation method:

[0072] (1) Preparation method of garlic extract:

[0073] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 12:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.2v / v%, 0.8v / v%, 1v / v%, and 0.5v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0074] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 2 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0075] (2) Preparation method of American ginseng extract:

[0076] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 1:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:2. Stir and mix well, and enzymatically hydrolyze at 50°C for 0.5 hours. Filter to obtain American ginseng extract.

[0077] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0078] Example 4: An immune-enhancing oral liquid of garlic extract and its preparation method

[0079] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0080] 25 parts garlic extract, 28 parts American ginseng extract, 6 parts curcumin, 0.03 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 3 parts soybean oligosaccharide, 0.10 parts erythritol and 0.03 parts sodium benzoate.

[0081] Preparation method:

[0082] (1) Preparation method of garlic extract:

[0083] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 15:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 1.8v / v%, 2v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 38℃ and 120r / min for 28 hours to obtain garlic fermentation product.

[0084] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 2 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0085] (2) Preparation method of American ginseng extract:

[0086] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and add a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:3. Stir and mix well, and enzymatically hydrolyze at 45°C for 1 hour. Filter to obtain American ginseng extract.

[0087] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0088] Example 5: An immune-enhancing oral liquid of garlic extract and its preparation method

[0089] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0090] 28 parts garlic extract, 30 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 10 parts β-glucan, 3 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0091] Preparation method:

[0092] (1) Preparation method of garlic extract:

[0093] S1. Wash, dry, and crush the garlic, add water at a mass ratio of 15:100, and inoculate with a seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus. The inoculation amounts of the seed culture of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus are 0.5v / v%, 2v / v%, 1.5v / v%, and 1v / v%, respectively. Ferment at 36℃ and 130r / min for 24h yields garlic fermentation product.

[0094] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat 3 times, filter, combine the filtrates, and obtain garlic extract.

[0095] (2) Preparation method of American ginseng extract:

[0096] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 1:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:4. Stir and mix well, and enzymatically hydrolyze at 50°C for 0.5 hours. Filter to obtain American ginseng extract.

[0097] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0098] Example 6: An immune-enhancing oral liquid of garlic extract and its preparation method

[0099] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0100] 30 parts garlic extract, 28 parts American ginseng extract, 4 parts curcumin, 0.03 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.10 parts erythritol and 0.05 parts sodium benzoate.

[0101] Preparation method:

[0102] (1) Preparation method of garlic extract:

[0103] S1. Garlic is washed, dried, and crushed. Water at a mass ratio of 12:100 is added, and a seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 0.8v / v%, 1v / v%, and 0.5v / v%, respectively. Fermentation is carried out at 38℃ and 110r / min for 24 hours to obtain garlic fermentation product.

[0104] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1 hour. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0105] (2) Preparation method of American ginseng extract:

[0106] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:3. Stir and mix well, and enzymatically hydrolyze at 55°C for 0.5 hours. Filter to obtain American ginseng extract.

[0107] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0108] Example 7: An immune-enhancing oral liquid of garlic extract and its preparation method

[0109] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0110] 28 parts garlic extract, 25 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 10 parts β-glucan, 5 parts soybean oligosaccharide, 0.08 parts erythritol and 0.01 parts sodium benzoate.

[0111] Preparation method:

[0112] (1) Preparation method of garlic extract:

[0113] S1. Wash, dry, and crush the garlic, add water at a mass ratio of 10:100, and inoculate with a seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus. The inoculation amounts of the seed culture of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus are 0.5v / v%, 0.8v / v%, 1.5v / v%, and 1v / v%, respectively. Ferment at 35℃ and 110r / min for 32h yields garlic fermentation product.

[0114] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0115] (2) Preparation method of American ginseng extract:

[0116] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.8:50, and add a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:2. Stir and mix well, and enzymatically hydrolyze at 45°C for 1 hour. Filter to obtain American ginseng extract.

[0117] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0118] Example 8: An immune-enhancing oral liquid of garlic extract and its preparation method

[0119] An immune-boosting garlic extract oral solution comprises the following ingredients in parts by weight:

[0120] 25 parts garlic extract, 25 parts American ginseng extract, 4 parts curcumin, 0.01 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 5 parts soybean oligosaccharide, 0.06 parts erythritol and 0.03 parts sodium benzoate.

[0121] Preparation method:

[0122] (1) Preparation method of garlic extract:

[0123] S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 12:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0124] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0125] (2) Preparation method of American ginseng extract:

[0126] Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 1:50, and add a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:3. Stir and mix well, and enzymatically hydrolyze at 50°C for 1 hour. Filter to obtain American ginseng extract.

[0127] (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

[0128] Comparative Example 1

[0129] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0130] Compared to Example 1, the only difference is that fermentation is not carried out during the preparation of the garlic extract.

[0131] Preparation method of garlic extract:

[0132] Wash, dry, and crush the garlic. Add water at a mass ratio of 12:100, heat to boiling, and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0133] Comparative Example 2

[0134] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0135] Compared with Example 1, the only difference is that the fermentation strain used in the preparation of garlic extract is changed, and Lactobacillus acidophilus is replaced with Lactobacillus helveticus.

[0136] Preparation method of garlic extract:

[0137] S1. Garlic is washed, dried, and crushed. Water at a mass ratio of 12:100 is added, and a seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus helveticus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus helveticus seed cultures are 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0138] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0139] Comparative Example 3

[0140] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0141] Compared with Example 1, the only difference is that the fermentation strain used in the preparation of garlic extract is changed, and Lactobacillus rhamnosus is used instead of Bifidobacterium longum and Lactobacillus casei.

[0142] Preparation method of garlic extract:

[0143] S1. Garlic is washed, dried, and crushed. Water at a mass ratio of 12:100 is added, and a seed culture of fermentation bacteria composed of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 2.3v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product.

[0144] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0145] Comparative Example 4

[0146] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0147] Compared with Example 1, the only difference is that the fermentation strain used in the preparation of garlic extract is changed. The fermentation strain consists of Bifidobacterium longum and Lactobacillus acidophilus, and the inoculation amount of Bifidobacterium longum and Lactobacillus acidophilus seed liquid is 1.2v / v% and 2.3v / v%, respectively.

[0148] Preparation method of garlic extract:

[0149] S1. Wash, dry, and crush the garlic, add water at a mass ratio of 12:100, and inoculate with a seed culture of fermentation bacteria composed of Bifidobacterium longum and Lactobacillus acidophilus. The inoculation amounts of Bifidobacterium longum and Lactobacillus acidophilus seed culture are 1.2v / v% and 2.3v / v%, respectively. Ferment for 28 hours to obtain garlic fermentation product.

[0150] S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract.

[0151] Comparative Example 5

[0152] 28 parts garlic extract, 28 parts Codonopsis pilosula extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0153] Compared with Example 1, the only difference is that Codonopsis pilosula is used instead of American ginseng.

[0154] Wash, dry, and pulverize the Codonopsis pilosula. Add water at a mass ratio of 0.5:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:4. Stir and mix well, and enzymatically hydrolyze at 55°C for 1 hour. Filter to obtain Codonopsis pilosula extract.

[0155] Comparative Example 6

[0156] 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0157] The only difference from Example 1 is that the American ginseng extract was prepared by fermentation.

[0158] Preparation method of American ginseng extract:

[0159] American ginseng was washed, dried, and crushed. Water was added at a mass ratio of 12:100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus was inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed culture were 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation was carried out at 36℃ and 130r / min for 28 hours to obtain American ginseng fermentation product.

[0160] S2. Heat the American ginseng fermentation product from step S1 to boiling point and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain American ginseng extract.

[0161] Comparative Example 7

[0162] 28 parts garlic extract, 28 parts American ginseng extract, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 9 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0163] Compared to Example 1, the only difference is that curcumin is not added, and its amount is increased to soybean oligosaccharides.

[0164] Comparative Example 8

[0165] 37 parts garlic extract, 37 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 0.08 parts erythritol and 0.03 parts sodium benzoate.

[0166] Compared with Example 1, the only difference is that β-glucan and soybean oligosaccharides are not added, and their amounts are increased to garlic extract and American ginseng extract, respectively.

[0167] Study on the immune-enhancing function of garlic extract oral solution of the present invention

[0168] Measurement of peripheral blood leukocytes and immune organ indices

[0169] SPF-grade male ICR mice were acclimatized for 7 days and then randomly divided into 13 groups of 6 mice each. These groups were: blank control group, model control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 7 group, and Comparative Example 8 group.

[0170] Examples 1-3 and Comparative Examples 1-8 were administered the corresponding product by gavage at a dose of 10 mL / kg. Each group was administered the drug by gavage once a day for 28 consecutive days. The blank control group and the model control group were administered an equal volume of purified water by gavage.

[0171] Modeling was initiated in the fourth week after gavage administration. The control group received intraperitoneal injection of 40 mg / kg saline, while the other groups received intraperitoneal injection of 40 mg / kg cyclophosphamide once daily for two consecutive days, combining modeling with prophylactic administration.

[0172] Indicator Testing

[0173] On day 5 after the last injection, whole blood was collected by removing the eyes of the mice and anticoagulated with EDTA-K2. The number of peripheral blood leukocytes in each group of mice was detected by an animal whole blood cell analyzer.

[0174] After blood collection, the mice were euthanized by dislocation of the cervical spine, and their spleen and thymus were removed, weighed, and calibrated using the following formulas: thymus index = thymus / body weight, spleen index = spleen / body weight. The thymus index and spleen index of the mice were calculated respectively.

[0175] Data processing was performed using GraphPad Prism 7.0 software, with the measurement data presented in... The comparison between groups was performed using one-way ANOVA, with P < 0.05 considered statistically significant.

[0176] Experimental results

[0177] Effects on mouse immune organ indices

[0178] Compared with the blank control group, the spleen index and thymus index of mice in the model control group were significantly reduced, and the difference was statistically significant.

[0179] Compared with the model control group, the spleen index and thymus index of mice in each group of the examples were significantly increased.

[0180] In the examples, the spleen index and thymus index of mice in each group were higher than those in control groups 1-8, and the differences were statistically significant. The results are shown in Table 1. Figure 1 , Figure 2 .

[0181] Table 1 Effects on immune organ indices of mice in each group

[0182]

[0183] Note: Compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01; compared with Example 1 group, # P < 0.05 ## P < 0.01.

[0184] Effect on mouse white blood cell count

[0185] Compared with the blank control group, the number of white blood cells in the model control group mice was significantly reduced, and the difference was statistically significant.

[0186] Compared with the model control group, the number of white blood cells in mice in each group of the examples was significantly increased.

[0187] In the examples, the number of white blood cells in each group of mice was higher than that in the control groups 1-8, and the difference was statistically significant. The results are shown in Table 2. Figure 3 .

[0188] Table 2 Effects on white blood cell count in each group of mice

[0189]

[0190] Note: Compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01; compared with Example 1 group, # P < 0.05 ## P < 0.01.

[0191] When administered to immunosuppressed mice, the oral solution of garlic extract of the present invention increased spleen index, thymus index, and peripheral blood leukocyte count, suggesting that the oral solution of garlic extract of the present invention, which enhances immunity, to a certain extent reversed the decrease in immune organ index in mice caused by cyclophosphamide, promoted the production of leukocytes in immunosuppressed mice caused by cyclophosphamide, and significantly enhanced immunity.

[0192] Comparative Example 1: No fermentation was performed during the preparation of the garlic extract. Comparative Example 2: The fermentation strain used in the preparation of the garlic extract was changed, with *Lactobacillus helveticus* replacing *Lactobacillus acidophilus*. Comparative Example 3: The fermentation strain used in the preparation of the garlic extract was changed, with *Lactobacillus rhamnosus* replacing *Bifidobacterium longum* and *Lactobacillus casei*. Comparative Example 4: The fermentation strain used in the preparation of the garlic extract was changed, and the fermentation strain consisted of *Bifidobacterium longum* and *Lactobacillus acidophilus*. The immune-enhancing effect of the formulations in Comparative Examples 1-4 was not as good as that of the garlic extract oral liquid in Examples 1-3. This indicates that after the garlic extract in the garlic extract oral liquid of the present invention is fermented with specific strains, the active ingredients in garlic can be better released through the powerful enzyme system and metabolic capacity of microorganisms, resulting in a better immune-enhancing effect.

[0193] In Comparative Example 5, Codonopsis pilosula was used instead of American ginseng. The immune-enhancing effect of the formulation in Comparative Example 5 was not as good as that of the garlic extract oral liquid in Examples 1-3. This indicates that the immune-enhancing effect of American ginseng after enzymatic hydrolysis and its combination with other components is worse than that of Codonopsis pilosula after enzymatic hydrolysis and its combination with other components.

[0194] Comparative Example 6, prepared by fermentation, showed that the immune-enhancing effect of the formulation was not as good as that of the garlic extract oral liquid in Examples 1-3. This indicates that compared with the fermented American ginseng extract, the immune-enhancing effect is better when American ginseng is enzymatically hydrolyzed and combined with other components.

[0195] Comparative Example 7 did not contain curcumin, and Comparative Example 8 did not contain β-glucan or soybean oligosaccharides. The immune-enhancing effect of the formulations in Comparative Examples 7 and 8 was not as good as that of the garlic extract oral liquid in Examples 1 and 3. This indicates that the garlic extract oral liquid of the present invention is based on the synergistic compounding of garlic extract, American ginseng extract and curcumin, supplemented with soybean oligosaccharides and β-glucan. It achieves the immune-enhancing effect through the synergistic effect of multiple components and multiple mechanisms. After reducing the number of components, the synergistic effect cannot be achieved.

[0196] Carbon Purification Experiment

[0197] SPF-grade male ICR mice were acclimatized for 7 days and then randomly divided into 6 groups of 6 mice each: blank control group, model control group, Example 1 group, Example 2 group, Example 3 group, and positive control group (Astragalus, Codonopsis and Lycium barbarum oral liquid).

[0198] Astragalus, Codonopsis and Lycium barbarum oral liquid was prepared according to the method in the literature ([1] Xu Haoqian. Preparation of Astragalus, Codonopsis and Lycium barbarum oral liquid and its effect on the immunomodulatory activity of mice [D]. Jinzhou Medical University, 2025. DOI:10.27812 / d.cnki.glnyx.2025.001098.).

[0199] Groups 1-3 were administered 10 mL / kg of the product from Examples 1-3 via gavage. The positive control group was administered 800 mg / kg of Astragalus, Codonopsis, and Lycium barbarum oral liquid via gavage. Each group was administered the drug once daily via gavage for 28 consecutive days. The blank control group and the model control group were administered an equal volume of purified water via gavage.

[0200] Modeling was initiated in the fourth week after gavage administration. The control group received intraperitoneal injection of 40 mg / kg saline, while the other groups received intraperitoneal injection of 40 mg / kg cyclophosphamide once daily for two consecutive days, combining modeling with prophylactic administration.

[0201] Indicator Testing

[0202] On day 5 after modeling, mice were weighed, and each mouse was injected with diluted ink (0.01 mL / g, diluted with 4 times the volume of physiological saline) via the tail vein. Immediately after injection, the timing was initiated. At 2 min and 10 min, 20 μL of blood was collected from the venous plexus of the inner canthus of the eye and immediately added to 2 mL of 0.1% Na₂CO₃ solution. The optical density (OD) was measured at 600 nm using a spectrophotometer, with the Na₂CO₃ solution serving as a blank control. The mice were then euthanized, and the liver and spleen were harvested. Blood stains on the surface of the organs were blotted dry with filter paper, and the organs were weighed.

[0203] The phagocytic index represents the carbon clearance capacity of mice. The phagocytic index α is calculated using the following formula:

[0204] K=(lg OD1-lg OD2) / (t2-t1)

[0205] Phagocytic index α = K(1 / 3) × body weight / (liver weight + spleen weight).

[0206] Effect on carbon clearance phagocytic index in mice

[0207] Compared with the blank control group, the carbon clearance phagocytic index of mice in the model control group was significantly reduced, and the difference was statistically significant.

[0208] Compared with the model control group, the carbon clearance phagocytic index of mice in each group of the examples was significantly increased, and the differences were statistically significant.

[0209] In the example, the number of white blood cells in each group of mice was higher than that in the positive control group, and the difference was statistically significant. The results are shown in Table 3. Figure 4 .

[0210] Table 3 Effects on carbon clearance phagocytic index in each group of mice

[0211]

[0212] Note: Compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01, compared with the positive control group, @ P < 0.05.

[0213] The oral solution of garlic extract of the present invention has a significant enhancing effect on the production of white blood cells and cellular immune function, suggesting that the oral solution has a certain immune-enhancing effect on immunocompromised organisms.

[0214] ConA-induced mouse spleen lymphocyte transformation experiment

[0215] ConA-induced transformation of mouse spleen lymphocytes was used, and the viability of spleen lymphocytes was detected by MTT assay.

[0216] SPF-grade male ICR mice were acclimatized for 7 days and then randomly divided into 4 groups of 6 mice each: blank control group, model control group, Example 1 group, and positive control group (commercially available Astragalus oral liquid).

[0217] Example 1: 10 mL / kg of the product from Example 1 was administered by gavage. The positive control group was administered 20 mL / kg of Hongqi oral liquid by gavage. All groups were administered the drug by gavage once daily for 28 consecutive days. The blank control group and the model control group were administered an equal volume of purified water by gavage.

[0218] Modeling was initiated in the fourth week after gavage administration. The control group received intraperitoneal injection of 40 mg / kg saline, while the other groups received intraperitoneal injection of 40 mg / kg cyclophosphamide once daily for two consecutive days, combining modeling with prophylactic administration.

[0219] Indicator Testing

[0220] On day 5 after modeling, mice were euthanized by cervical dislocation. The spleen was aseptically harvested on a workbench, excess fat and connective tissue were removed, and the spleen was placed in a petri dish containing a suitable amount of pre-chilled erythrocyte lysis buffer. A 200-mesh nylon membrane was placed under the spleen, and the spleen was gently ground with the syringe core to prepare a single-cell suspension. The cells were washed three times with Hank's solution, centrifuged for 5 min each time (1000 r / min), and the supernatant was discarded. The mist-like spleen cell layer was carefully aspirated with a pipette, and the cell concentration was adjusted to the desired level using culture medium containing 10% fetal bovine serum. The prepared spleen lymphocyte suspension was seeded into plates according to the groups of mice that received oral administration, with 50 μL per well (containing approximately 1 × 10⁶ cells). 4Each group was set up with 10 replicates. Five wells were treated with 100 μL of ConA (final concentration 0.325 μg / mL) prepared in culture medium, and the other five wells were treated with the same volume of blank culture medium. The mixture was incubated for 72 h, then MTT was added, and the mixture was incubated for another 4 h. Then, 100 μL of 10% sodium dodecyl sulfate was added. After incubation for another 12 h, the optical density (OD) value of each well was measured at 570 nm.

[0221] The proliferative capacity of splenic lymphocytes is represented by the optical density difference, where optical density difference = mean OD of ConA-induced pores - mean OD of pores without ConA induction (see Table 4). Figure 5 .

[0222] Table 4. Effects of ConA on the proliferation of spleen lymphocytes

[0223]

[0224] Note: Compared with the blank control group, & P < 0.05 && P < 0.01; compared with the model control group, *P < 0.05, **P < 0.01, compared with the positive control group, @ P < 0.05.

[0225] Compared with the blank control group, the optical density difference (ΔOD) of spleen lymphocytes in the model control group mice was significantly reduced, and the difference was statistically significant.

[0226] Compared with the model control group, the optical density difference of splenic lymphocytes in the mice in Example 1 group was significantly increased, and the difference was statistically significant.

[0227] In Example 1, the optical density difference of splenic lymphocytes in the group of mice was higher than that in the positive control group, and the difference was statistically significant.

[0228] Cyclophosphamide can inhibit the proliferation and transformation of mouse spleen lymphocytes. The garlic extract oral solution of the present invention can, to a certain extent, reverse the reduction in the proliferation and transformation capacity of mouse spleen lymphocytes caused by cyclophosphamide and enhance the cellular immune function of mice.

[0229] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. An oral liquid of garlic extract to enhance immunity, characterized in that, The immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 25-30 parts garlic extract, 25-30 parts American ginseng extract, 4-6 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8-10 parts β-glucan, 3-5 parts soybean oligosaccharide, 0.06-0.12 parts erythritol and 0.01-0.05 parts sodium benzoate.

2. The garlic extract oral solution for enhancing immunity according to claim 1, characterized in that, The immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 28 parts garlic extract, 28 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.03 parts sodium benzoate.

3. The garlic extract oral solution for enhancing immunity according to claim 1, characterized in that, The immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 25 parts garlic extract, 25 parts American ginseng extract, 4 parts curcumin, 0.01 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 5 parts soybean oligosaccharide, 0.06 parts erythritol and 0.03 parts sodium benzoate.

4. The garlic extract oral solution for enhancing immunity according to claim 1, characterized in that, The immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 30 parts garlic extract, 30 parts American ginseng extract, 5 parts curcumin, 0.02 parts hydroxypropyl-β-cyclodextrin, 8 parts β-glucan, 4 parts soybean oligosaccharide, 0.08 parts erythritol and 0.01 parts sodium benzoate.

5. The garlic extract oral solution for enhancing immunity according to claim 1, characterized in that, The immune-enhancing garlic extract oral liquid is prepared by weight of the following components: 25 parts garlic extract, 28 parts American ginseng extract, 6 parts curcumin, 0.03 parts hydroxypropyl-β-cyclodextrin, 9 parts β-glucan, 3 parts soybean oligosaccharide, 0.10 parts erythritol and 0.03 parts sodium benzoate.

6. The method for preparing the immune-enhancing garlic extract oral solution according to any one of claims 1-5, characterized in that, The preparation method of the immune-enhancing garlic extract oral solution is as follows: (1) Preparation method of garlic extract: S1. Wash, dry, and crush garlic, add water, inoculate with fermentation bacteria seed liquid, ferment, and obtain garlic fermentation product; S2. Heat the garlic fermentation product from step S1 to boiling point for extraction, repeat 2-3 times, filter, combine the filtrates, and obtain garlic extract. (2) Preparation method of American ginseng extract: Wash, dry, and crush the American ginseng. Add water and compound enzyme, stir and mix well, enzymatically hydrolyze, and filter to obtain American ginseng extract. (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

7. The method according to claim 6, characterized in that, In step S1, the mass ratio of garlic to water is 10-15:

100. The fermentation bacteria consist of *Lactobacillus plantarum*, *Bifidobacterium longum*, *Lactobacillus casei*, and *Lactobacillus acidophilus*. The inoculation amounts of the seed liquid of *Lactobacillus plantarum*, *Bifidobacterium longum*, *Lactobacillus casei*, and *Lactobacillus acidophilus* are 0.2-0.5 v / v%, 0.5-1 v / v%, 1-2 v / v%, and 0.5-1 v / v, respectively. The fermentation temperature is 32-38℃, the fermentation speed is 100-130 r / min, and the fermentation time is 24-32 h. The heating time to boiling extraction in step S2 is 1-2 hours.

8. The garlic extract oral solution for enhancing immunity according to claim 6, characterized in that, The preparation method of the American ginseng extract is as follows: wash, dry, and crush the American ginseng, add water at a mass ratio of 0.5-1:50, add a complex enzyme composed of cellulase and pectinase at a mass ratio of 3:2-4, stir and mix well, enzymatically hydrolyze at 45-55℃ for 0.5-1h, filter, and obtain the American ginseng extract.

9. The garlic extract oral solution for enhancing immunity according to claim 6, characterized in that, The preparation method of the immune-enhancing garlic extract oral solution is as follows: (1) Preparation method of garlic extract: S1. Garlic is washed, dried, and crushed. Water is added at a mass ratio of 12:

100. A seed culture of fermentation bacteria composed of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus is inoculated. The inoculation amounts of Lactobacillus plantarum, Bifidobacterium longum, Lactobacillus casei, and Lactobacillus acidophilus seed cultures are 0.4v / v%, 0.8v / v%, 1.5v / v%, and 0.8v / v%, respectively. Fermentation is carried out at 36℃ and 130r / min for 28 hours to obtain garlic fermentation product. S2. Heat the garlic fermentation product from step S1 to boiling and extract for 1.5 hours. Repeat twice, filter, and combine the filtrates to obtain garlic extract. (2) Preparation method of American ginseng extract: Wash, dry, and pulverize the American ginseng. Add water at a mass ratio of 0.5:50, and a complex enzyme consisting of cellulase and pectinase at a mass ratio of 3:

3. Stir and mix well, and enzymatically hydrolyze at 50°C for 0.5 hours. Filter to obtain American ginseng extract. (3) Weigh out garlic extract and American ginseng extract by weight, mix them evenly, then add curcumin, hydroxypropyl-β-cyclodextrin, β-glucan and soybean oligosaccharide, and finally add erythritol and sodium benzoate, mix evenly, and obtain the garlic extract oral liquid of the present invention.

10. The use of the immune-enhancing garlic extract oral liquid according to claim 1 in the preparation of immune-enhancing products.

Images