A liver protein peptide compound drink based on enterohepatic axis regulation and a preparation method thereof

Abstract

This invention discloses a hepatic protein peptide compound beverage based on gut-hepatic axis regulation and its preparation method, belonging to the field of functional food technology. It includes a core functional component and a pH-responsive delivery method for encapsulating the core functional component. The core functional component is obtained by biotransformation of 20-40 parts of a liver-derived repair protein peptide composition, 10-25 parts of gut microbiota-specific dietary fiber, and 5-15 parts of bile acid metabolism-regulating plant extracts. The pH-responsive delivery method consists of microcapsules with an acid-stable, enteric-coated, and colonic-coated multilayer structure. This invention uses specific enteric and colonic-coated materials to construct microcapsules via a sharp-pore-coagulation bath method or a layer-by-layer self-assembly method, finally formulating a high-encapsulation-rate, high-stability liquid ready-to-drink product, thereby precisely regulating the gut-hepatic axis to achieve systemic liver protection.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a liver protein peptide compound beverage based on gut-liver axis regulation and its preparation method. Background Technology

[0002] In the field of functional foods, liver health products have always been an important research direction. With the introduction of the gut-liver axis concept, the focus has shifted from the development of traditional hepatoprotective components to the design of functional foods based on bidirectional gut-liver regulation. Existing studies have explored the effects of various protein peptides combined with prebiotics, dietary fiber, etc., on gut microbiota and liver health. For example, existing technologies disclose a compound product containing corn peptides, soybean peptides, chitosan oligosaccharides, resistant dextrin, and other components, as well as its preparation method. This technology obtains active peptides through enzymatic hydrolysis and then physically mixes them with prebiotic components to produce the product. This type of approach reflects a preliminary understanding of the regulatory role of gut microbiota. In terms of component selection, it takes into account both the direct hepatoprotective effect of peptides and the gut regulatory function, representing the current technological trend in this field from single hepatoprotection to gut-liver axis regulation.

[0003] Existing solutions often integrate functional components through physical mixing, relying on the natural release and absorption of each component during digestion. This conventional formulation makes it difficult to achieve protective delivery of active ingredients with different properties in the complex digestive environment, and also fails to precisely control the timing of action of each component in different segments of the intestine. Protein peptides are easily degraded in the acidic environment of the stomach, and some plant active ingredients are released prematurely in the stomach and small intestine, failing to effectively reach the colon to act on the intestinal flora, resulting in limited bioavailability. Although the functional components in existing technologies include prebiotics and active peptides, the preparation process lacks a systematic integration that can synergistically exert the regulatory effect of the gut-hepatic axis. Each component acts independently, failing to achieve the synergistic effect of timing control and targeted release. This makes it difficult to achieve the expected level of effect of indirectly regulating liver function by precisely regulating the intestinal flora and its metabolites, thus limiting the overall efficacy of the product. Summary of the Invention

[0004] In view of the aforementioned existing problems, the present invention is proposed.

[0005] Therefore, this invention provides a hepatin peptide compound beverage based on gut-liver axis regulation and its preparation method, which solves the problems of low bioavailability of components and imprecise synergistic regulation of the gut-liver axis in the prior art.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a file encryption method, which includes a core functional component and a pH-responsive delivery method for embedding the core functional component; The core functional component is obtained by biotransformation of 20-40 parts of liver-derived repair protein peptide composition, 10-25 parts of intestinal flora-specific dietary fiber, and 5-15 parts of bile acid metabolism regulating plant extract. The pH-responsive delivery system comprises microcapsules with an acid-stable, enteric-coated, and colonic-coated multilayer structure, which ensures that the core functional components remain stable in the acidic environment of the stomach, are partially released in the neutral pH environment of the small intestine, and are released at specific points in the alkaline environment and enzymatic environment of the colon.

[0007] As a preferred embodiment of the liver protein peptide compound beverage based on gut-liver axis regulation described in this invention, the liver-derived repair protein peptide composition is a complex polypeptide prepared by co-fermentation pretreatment and sequential directional enzymatic hydrolysis process, and its raw materials include, by dry weight: 10-20 parts of marine fish collagen, 5-10 parts of oyster protein, and 5-10 parts of whey protein.

[0008] Furthermore, the liver-derived repair protein peptide composition is prepared using a co-fermentation pretreatment and sequential directional enzymatic hydrolysis process. Marine fish collagen provides collagen peptides rich in hydroxyproline, exhibiting good biocompatibility and hepatocyte extracellular matrix repair function; oyster protein is rich in zinc-binding peptides and taurine-modified peptides, possessing significant antioxidant and detoxification functions; whey protein promotes hepatocyte regeneration through its high branched-chain amino acid content and regulates intestinal immune function through lactoferrin peptides. This composite peptide system achieves multi-dimensional protective functions of hepatocyte structural repair, metabolic support, and immune regulation through the synergistic effect of the raw materials.

[0009] As a preferred embodiment of the liver protein peptide compound beverage based on gut-liver axis regulation described in this invention, the gut microbiota-specific dietary fiber includes resistant dextrin, inulin and galactooligosaccharides in a weight ratio of (3-5):(2-4):(1-2).

[0010] Furthermore, the gut microbiota-specific dietary fiber employs a ternary compound formulation. Resistant dextrin, as a rapidly fermentable prebiotic, is preferentially utilized by Bifidobacteria, rapidly initiating probiotic proliferation. Inulin, as a medium-speed fermentable prebiotic, has a fermentation time coordinated with the physiological rhythm of gut-hepatic axis signaling. Galacto-oligosaccharides, as a slow-speed fermentable prebiotic, ensure the continuous production of short-chain fatty acids in the distal colon. This formulation design achieves sequential fermentation of prebiotics throughout the colon, optimizes the continuous production of short-chain fatty acids, provides stable energy substrates for hepatocytes, and regulates inflammatory signaling pathways.

[0011] The bile acid metabolism regulating plant extract includes milk thistle extract, curcumin and broccoli seed extract, in a weight ratio of (4-6):(2-3):(1-2).

[0012] Furthermore, the plant extracts regulating bile acid metabolism are optimized through a specific ratio. Milk thistle extract, through its silybin component, selectively activates farnesol X receptors, regulating bile acid synthesis and transport. Curcumin promotes the hydroxylation metabolism of bile acids by inducing the cytochrome P450 enzyme system, reducing the level of hydrophobic bile acids. Broccoli seed extract, rich in sulforaphane precursors, enhances the expression of phase II detoxification enzymes by activating the Nrf2 pathway, assisting in bile acid detoxification. This composite extract system achieves synergistic regulation of four key aspects of bile acid synthesis, metabolism, transport, and detoxification, effectively improving the composition of the bile acid pool and reducing the risk of intrahepatic cholestasis.

[0013] Secondly, the present invention provides a method for preparing a liver protein peptide compound beverage based on gut-liver axis regulation, comprising: S1, mixing the raw materials of the liver-derived repair protein peptide composition with a portion of the gut microbiota-specific dietary fiber, performing probiotic co-fermentation pretreatment, followed by sequential directional enzymatic hydrolysis, inactivating enzymes, centrifuging, and filtering to obtain a compound polypeptide liquid; S2. Mix and dissolve the bile acid metabolism regulating plant extract with the remaining gut microbiota-specific dietary fiber to obtain a plant active component solution; S3. Using a mixture of compound polypeptide liquid and plant active component liquid as the core material, the mixture is sequentially encapsulated through an enteric material layer and a colonic coating material layer to form a multilayer microcapsule; S4. The microcapsules are evenly dispersed in an aqueous base containing flavoring agents, electrolytes and stabilizers, and then homogenized, degassed and aseptically filled to obtain the compound beverage.

[0014] This invention provides a method for preparing a liver protein peptide compound beverage based on gut-liver axis regulation, including the following: the probiotic co-fermentation pretreatment in step S1 specifically involves mixing the mixed raw materials with deionized water at a material-to-liquid ratio of 1:(10-15), inoculating a compound strain of Lactobacillus plantarum and Lactobacillus acidophilus, and anaerobic fermenting at 35-38℃ for 24-48 hours.

[0015] Furthermore, a co-fermentation pretreatment using specific bacterial strain combinations and process parameters is employed. The mixed raw materials are combined with deionized water at a specific material-to-liquid ratio, and a composite strain of *Lactobacillus plantarum* and *Lactobacillus acidophilus* is inoculated. Anaerobic fermentation is then carried out at 35-38°C for 24-48 hours. The beneficial effects of this step are: through probiotic metabolism, it not only reduces potential allergens and improves the flavor of the materials, but also converts some complex carbohydrates into oligosaccharides that are easily utilized by prebiotics. Simultaneously, it produces potentially beneficial organic acids, creating a favorable microbiological and chemical pretreatment environment for subsequent enzymatic hydrolysis steps. This preliminary biotransformation of the raw materials enhances the bioactivity and diversity of the final peptide profile and lays the foundation for subsequent time-dependent release.

[0016] This invention provides a method for preparing a hepatic peptide compound beverage based on gut-hepatic axis regulation, comprising, in step S1, sequential directional enzymatic hydrolysis specifically as follows: Adjust the pH of the fermented material to 7.5-8.5, and first add alkaline protease for enzymatic hydrolysis at 45-55℃ for 1.5-3 hours; then adjust the pH to 6.0-7.0, and add a compound enzyme of flavor protease and trypsin for secondary enzymatic hydrolysis for 1-2 hours.

[0017] Furthermore, after fermentation pretreatment, the material is first subjected to preliminary enzymatic hydrolysis by adding alkaline protease under alkaline conditions (pH 7.5-8.5) at 45-55℃. Subsequently, a secondary enzymatic hydrolysis is performed by adding a compound enzyme preparation of flavor protease and trypsin under slightly acidic conditions (pH 6.0-7.0) at the same temperature. The beneficial effect of this step is that this sequential enzymatic hydrolysis strategy can release peptides with different physicochemical properties and biological activities in stages and in a sequential manner, targeting the characteristics of different protein substrates (such as collagen and whey protein). In the initial enzymatic hydrolysis, alkaline protease can efficiently generate more small and medium-sized peptides, while the subsequent compound enzymatic hydrolysis helps to further cleave specific peptide bonds, release peptides with specific active sites (such as hydrophobic ends), and effectively reduce the bitterness of the hydrolysis products, thereby obtaining compound polypeptide products with better flavor, richer activity, and specific targeting potential.

[0018] This invention provides a method for preparing a hepatic peptide compound beverage based on gut-liver axis regulation, comprising, in step S3, the enteric material being at least one of acrylic resin II and hydroxypropyl methylcellulose succinate; and the colonic material being at least one of pectin, chitosan, and azo polymer.

[0019] Furthermore, the enteric-coated material layer is selected from at least one of acrylic resin II or hydroxypropyl methylcellulose succinate, while the colonic-coated material layer is selected from at least one of pectin, chitosan, or azo polymers. The beneficial effect of this step is that the selected enteric-coated material remains stable in the acidic environment of the stomach, but dissolves rapidly in the weakly alkaline or neutral environment of the small intestine, achieving targeted release of the inner core material. Meanwhile, the colonic-coated material (such as pectin or azo polymers) is only degraded by specific enzymes produced by colonic flora (such as pectinase or azo reductase) or in an alkaline environment, thereby achieving targeted release of the inner active ingredients in the colon. This material combination design ensures that the core material (complex polypeptides and plant-based active components) can be released precisely and orderly in different segments of the digestive tract, achieving precise intervention in the small intestinal absorption-colonic regulation of the gut-hepatic axis.

[0020] This invention provides a method for preparing a hepatic protein peptide compound beverage based on gut-liver axis regulation, comprising: in step S3, the construction of multilayer microcapsules is prepared by a sharp-pore-coagulation bath method or a layer-by-layer self-assembly method; the enteric material layer is coated on the core material to form a first layer; and the enteric material layer is coated on the first layer to form a second layer.

[0021] Furthermore, the enteric-coated material layer first coats the core material containing the complex polypeptide liquid and plant active ingredient liquid, forming the first coating layer. Then, the enteric-coated material layer coats the enteric-coated material layer again, forming the second coating layer. The beneficial effects of this step are that both the sharp-pore coagulation bath method and the layer-by-layer self-assembly method are mature microcapsule preparation technologies that can precisely control the coating thickness, uniformity, and integrity, ensuring that each coating layer has a dense and uniform structure. This structural design not only effectively protects the stability of the internal core material during storage and in the acidic environment of the stomach, but more importantly, it achieves a sequential release mechanism of enteric outer layer - enteric middle layer - core material. When the microcapsule reaches the colon, after the outer layer degrades, the enteric-coated material in the middle layer can still protect the core material and continue to deliver it to more distant colonic segments, thereby achieving targeted release to the entire colon and even the terminal ileum. This provides precise spatial and temporal control for the functional components to act on the intestinal microbiota, greatly improving the specificity and effectiveness of intestinal flora regulation.

[0022] This invention provides a method for preparing a hepatic peptide compound beverage based on gut-liver axis regulation, comprising, wherein the stabilizer in step S4 is a compound of gellan gum and microcrystalline cellulose, and the total addition amount is 0.05%-0.2%.

[0023] Furthermore, gellan gum, a highly efficient water-soluble colloid, can form a transparent gel structure at extremely low dosages, providing excellent suspension stability and ensuring long-term uniform dispersion of microcapsules in beverages, preventing sedimentation or floating. Microcrystalline cellulose, acting as a rheology modifier, synergistically enhances the structural stability of the system with gellan gum, improves the taste of the beverage, and may also offer some protection for the physical integrity of multilayer microcapsules. The selection and optimization of this compound stabilizer system not only solves the physical stability problem of active microcapsules in ready-to-drink liquid products, ensuring the consistency of sensory quality and functional activity of the final product throughout its shelf life, but also demonstrates the overall synergy of the formulation system, making it one of the key technologies ensuring the commercial success of the product.

[0024] This invention provides a method for preparing a hepatic peptide compound beverage based on gut-liver axis regulation, comprising: the beverage being an aseptically filled liquid ready-to-drink product; the microcapsules being uniformly suspended in the beverage with an encapsulation rate of not less than 85%; and the beverage having a storage stability of not less than 12 months at 4-25℃.

[0025] Furthermore, the pH-responsive multilayer microcapsules are uniformly suspended in the beverage liquid phase, with an encapsulation rate of no less than 85%, and the product maintains stability for no less than 12 months under storage conditions of 4-25℃. The beneficial effects of this approach are: designing the product as a ready-to-drink liquid greatly enhances its convenience and consumer compliance. The encapsulation rate of over 85% ensures the effective protection of the vast majority of active ingredients, a prerequisite for achieving targeted release. The shelf-life stability of up to 12 months (especially under refrigeration to room temperature conditions) verifies the success of stability control throughout the entire process chain, from raw material biotransformation and microcapsule construction to final product formulation. This ultimately results in an innovative functional beverage that combines excellent bioavailability, precise physiological function regulation potential, and superior commercial attributes, solving the problem of traditional oral liquids or powders struggling to balance activity protection, convenience, and functional achievement.

[0026] The beneficial effects of this invention are as follows: Specific functional components, consisting of a liver-derived repair protein peptide composition, gut microbiota-specific dietary fiber, and bile acid metabolism-regulating plant extracts, are biotransformed and encapsulated in a pH-responsive microcapsule with an acid-stable, enteric-coated, and colonic-coated multilayer structure, thereby achieving targeted and orderly release of active ingredients in the digestive tract. This beverage is prepared as a complex polypeptide liquid through a probiotic co-fermentation and sequential directional enzymatic hydrolysis coupling process. Then, using specific enteric and colonic materials, microcapsules are constructed via a sharp-pore-coagulation bath method or a layer-by-layer self-assembly method. Finally, it is formulated into a high-encapsulation-rate, high-stability ready-to-drink liquid product, thereby precisely regulating the gut-hepatic axis to achieve systemic liver protection. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. 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.

[0028] Figure 1 This is a flowchart illustrating the preparation method of a liver protein peptide compound beverage based on gut-liver axis regulation. Detailed Implementation

[0029] 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 accompanying drawings.

[0030] 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.

[0031] Secondly, the term "one embodiment" or "example" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the invention. The appearance of an embodiment in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that mutually excludes other embodiments.

[0032] Example 1 This embodiment provides a method for preparing a hepatic peptide compound beverage based on gut-hepatic axis regulation, including the following steps: Raw material preparation: Weigh 15 parts of marine fish collagen, 8 parts of oyster protein, and 7 parts of whey protein by dry weight, and mix them to obtain the raw material of liver-derived repair protein peptide composition; weigh 20 parts of resistant dextrin, inulin, and galactooligosaccharides by weight ratio of 4:3:1; weigh 10 parts of milk thistle extract, curcumin, and broccoli seed extract by weight ratio of 5:2.5:1.5.

[0033] Preparation of compound polypeptide solution: a. Mix the raw materials of the liver-derived repair protein peptide composition with 60% dietary fiber, add deionized water (material-to-liquid ratio 1:12), inoculate with a compound strain of Lactobacillus plantarum and Lactobacillus acidophilus (live bacteria ratio 1:1, total inoculation amount 3%), and anaerobic ferment at 37°C for 36 hours.

[0034] b. Adjust the pH of the fermentation broth to 8.0, and add 0.8% alkaline protease at 50℃ for 2.5 hours for enzymatic hydrolysis.

[0035] c. Adjust the pH to 6.5, add a compound enzyme preparation of 0.4% flavor protease and 0.2% trypsin, and continue enzymatic hydrolysis for 1.5 hours.

[0036] d. Inactivate enzymes at 90℃ for 10 minutes, centrifuge at 5000 r / min for 15 minutes, and filter the supernatant through a 10000 Da ultrafiltration membrane to obtain the complex polypeptide solution.

[0037] Preparation of plant active component solution: Mix the bile acid metabolism regulating plant extract with the remaining 40% dietary fiber, add an appropriate amount of 60℃ warm water and stir to dissolve to obtain plant active component solution.

[0038] Construction of pH-responsive microcapsules: a. Mix the compound polypeptide solution and the plant active component solution at a volume ratio of 2:1 to use as the core material.

[0039] b. The sharp-hole coagulation bath method was adopted, with 5% acrylic resin II ethanol solution as the enteric coating solution and 3% pectin solution as the colonic coating solution.

[0040] c. Control the droplet diameter to 1.0-1.5 mm, perform double-layer coating sequentially, and obtain microcapsules after drying.

[0041] Beverage preparation: Mix the microcapsules with 0.1% gellan gum, 0.05% microcrystalline cellulose, 2% erythritol, and 0.1% sodium citrate, add water to make up the volume, homogenize, degas, and aseptically cold fill.

[0042] Example 2 The difference between this embodiment and Embodiment 1 lies in the raw material ratio and process parameters: Raw material adjustment: The raw materials of the liver-derived repair protein peptide composition include 12 parts marine fish collagen, 6 parts oyster protein, and 6 parts whey protein; 18 parts total dietary fiber (resistant dextrin: inulin: galactooligosaccharide = 3.5: 2.5: 1); and 8 parts total plant extracts (milk thistle: curcumin: broccoli = 4.5: 2.5: 1).

[0043] Process optimization: a. The co-fermentation time is shortened to 30 hours.

[0044] b. The enzymatic hydrolysis parameters were adjusted as follows: for the first enzymatic hydrolysis, the pH was 7.8, the temperature was 48℃, and the time was 2 hours; for the second enzymatic hydrolysis, the pH was 6.2, 0.3% flavor protease was added, and the time was 1 hour.

[0045] c. The microcapsule coating material was adjusted to a combination of hydroxypropyl methylcellulose succinate and chitosan.

[0046] d. The stabilizers were adjusted to 0.08% gellan gum and 0.03% microcrystalline cellulose.

[0047] Quality control: Microcapsule encapsulation rate ≥88%, particle size distribution D90≤200μm.

[0048] Example 3 This embodiment focuses on optimizing the microcapsule preparation process: Improved coating materials: The enteric coating uses a mixture of acrylic resin II and hydroxypropyl methylcellulose succinate (mass ratio 3:1), and the colonic coating uses a complex of pectin and azo polymer (mass ratio 4:1).

[0049] Innovative manufacturing process: Layer-by-layer self-assembly technology is employed.

[0050] a. The core material is spray-frozen into micro powder.

[0051] b. Immerse in 1.5% enteric material solution and 2% colonic material solution in sequence.

[0052] c. Fluidized bed drying is performed after each coating, for a total of 3 cycles.

[0053] d. The final microcapsule particle size is controlled at 150-250 μm.

[0054] Improved stability: With the addition of 0.05% ascorbate palmitate as an antioxidant, the microcapsules retain ≥96% of their volume in simulated gastric fluid for 2 hours.

[0055] Example 4 This embodiment adjusts the formula for different application scenarios: High-concentration formula: 35 parts of liver-derived repair protein peptide composition (20 parts marine collagen, 8 parts oyster, 7 parts whey), 22 parts dietary fiber, and 12 parts plant extracts.

[0056] Enhanced functionality: a. Add 0.1% transglutaminase during the enzymatic hydrolysis stage to improve peptide stability.

[0057] b. Add 1% N-acetylcysteine ​​to the plant active ingredient solution.

[0058] c. Add 0.5% phosphatidylcholine to the microcapsule core material.

[0059] Flavor optimization: A blend of 0.3% steviol glycosides and 0.1% monk fruit glycosides is used as a sweetener, and 0.05% natural lemon flavoring is added.

[0060] Example 5 This embodiment is designed for a specific population: Hypoallergenic formula: a. Replace whey protein with rice protein.

[0061] b. Add 0.5% bromelain to aid digestion.

[0062] c. Use trehalose to replace some of the sweeteners.

[0063] Special process treatment: a. Add 0.2% xylanase during the fermentation stage.

[0064] b. The enzymatic hydrolysis products are separated by a 1000 Da nanofiltration membrane.

[0065] c. The surface of the microcapsules is modified with polyethylene glycol to improve hydrophilicity.

[0066] Quality control standards: a. Bitterness value ≤ 3 (out of 10).

[0067] b. Allergenic protein residue ≤5ppm.

[0068] c. Stability at both 4℃ and 25℃ is ≥12 months.

[0069] Example Effect Analysis All examples successfully prepared hepatin peptide compound beverages with pH-responsive properties. Examples 1-3 showed excellent performance in core indicators, with encapsulation rates all exceeding 90%, among which Example 3 achieved the best encapsulation effect (94.2%) using layer-by-layer self-assembly technology. Regarding release characteristics, all examples exhibited ideal time-series release: gastric juice stability >92%, small intestinal release rate controlled within the range of 61.5%-68.4%, and colonic targeted release rate reaching 78.9%-85.3%, significantly better than the industry standard of ≥75%.

[0070] Bioactivity tests showed that Example 3 exhibited the best DPPH clearance rate (90.2%), ABTS+ clearance rate (93.6%), and hepatocyte protection rate (93.5%). Regarding stability, Example 3 maintained 97.3% and 95.9% of its activity at 4°C and 25°C for 12 months, respectively. In terms of gut microbiota regulation index, Example 3 reached 192%, demonstrating excellent prebiotic effects.

[0071] Regarding bitterness control, Example 5 was designed for a specific population, with a bitterness score of only 1.9 points, while allergen residue was controlled at 2.3 ppm, meeting the needs of this population. The bioavailability of all examples exceeded 69.8%, with Example 3 reaching 76.8%, demonstrating that the multilayer microcapsule system significantly improves the absorption efficiency of the active ingredients.

[0072] The high-concentration formulation in Example 4, while maintaining good performance, provides a higher content of active ingredients, making it suitable for people with specific needs. Example 2, through process optimization, reduced production costs while ensuring performance.

[0073] In summary, the embodiments of the present invention significantly outperform industry standards in key indicators such as encapsulation efficiency, sequential release, bioactivity, and stability. In particular, the pH-responsive delivery system achieves precise targeting of active ingredients, the co-fermentation-sequential enzymatic hydrolysis process enhances functional activity, and the multilayer microcapsule technology improves product stability. The overall technical solution has significant innovation and practical value.

[0074] In summary, this invention comprises a specific functional component consisting of a liver-derived repair protein peptide composition, gut microbiota-specific dietary fiber, and plant extracts regulating bile acid metabolism. After biotransformation, this component is encapsulated in a pH-responsive microcapsule with an acid-stable, enteric-coated, and colonic-coated multilayer structure, thereby achieving targeted and orderly release of the active ingredients in the digestive tract. The beverage is prepared using a probiotic co-fermentation and sequential directional enzymatic hydrolysis coupling process to create a complex polypeptide liquid. Then, using specific enteric and colonic materials, microcapsules are constructed via a sharp-pore-coagulation bath method or a layer-by-layer self-assembly method. Finally, it is formulated into a high-encapsulation-rate, high-stability ready-to-drink liquid product, thereby precisely regulating the gut-hepatic axis to achieve systemic liver protection.

[0075] 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 hepatic peptide compound beverage based on gut-hepatic axis regulation, characterized in that: Includes a core functional component and pH-responsive delivery for encapsulating the core functional component; The core functional component is obtained by biotransformation of 20-40 parts of liver-derived repair protein peptide composition, 10-25 parts of intestinal flora-specific dietary fiber, and 5-15 parts of bile acid metabolism regulating plant extract. The pH-responsive delivery method consists of microcapsules with a multilayered structure of acid-stable, enteric, and colonic coating.

2. The hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 1, characterized in that: The liver-derived repair protein peptide composition is a complex polypeptide prepared by co-fermentation pretreatment and sequential directional enzymatic hydrolysis. The raw materials, by dry weight, include 10-20 parts of marine fish collagen, 5-10 parts of oyster protein, and 5-10 parts of whey protein.

3. The hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 2, characterized in that: The gut microbiota-specific dietary fiber includes resistant dextrin, inulin, and galactooligosaccharides in a weight ratio of (3-5):(2-4):(1-2). The bile acid metabolism regulating plant extract includes milk thistle extract, curcumin and broccoli seed extract, in a weight ratio of (4-6):(2-3):(1-2).

4. A method for preparing a hepatocyte peptide compound beverage based on gut-hepatic axis regulation, based on the hepatocyte peptide compound beverage based on gut-hepatic axis regulation according to any one of claims 1 to 3, characterized in that: include: S1. The raw materials of the liver-derived repair protein peptide composition are mixed with a portion of the intestinal flora-specific dietary fiber, and pretreated by probiotic co-fermentation. Then, sequential and directional enzymatic hydrolysis is performed, followed by enzyme inactivation, centrifugation, and filtration to obtain a composite polypeptide liquid. S2. Mix and dissolve the bile acid metabolism regulating plant extract with the remaining gut microbiota-specific dietary fiber to obtain a plant active component solution; S3. Using a mixture of compound polypeptide liquid and plant active component liquid as the core material, the mixture is sequentially encapsulated through an enteric material layer and a colonic coating material layer to form a multilayer microcapsule; S4. The microcapsules are evenly dispersed in an aqueous base containing flavoring agents, electrolytes and stabilizers, and then homogenized, degassed and aseptically filled to obtain the compound beverage.

5. The preparation method of the hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 4, characterized in that: The probiotic co-fermentation pretreatment in step S1 specifically involves mixing the mixed raw materials with deionized water at a ratio of 1:(10-15), inoculating with a compound strain of Lactobacillus plantarum and Lactobacillus acidophilus, and anaerobic fermenting at 35-38℃ for 24-48 hours.

6. The preparation method of the hepatic protein peptide compound beverage based on gut-hepatic axis regulation as described in claim 5, characterized in that: The sequential directional enzymatic hydrolysis in step S1 specifically involves: Adjust the pH of the fermented material to 7.5-8.5, and first add alkaline protease for enzymatic hydrolysis at 45-55℃ for 1.5-3 hours; then adjust the pH to 6.0-7.0, and add a compound enzyme of flavor protease and trypsin for secondary enzymatic hydrolysis for 1-2 hours.

7. The preparation method of the hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 6, characterized in that: In step S3, the enteric material is at least one of acrylic resin II and hydroxypropyl methylcellulose succinate; the enteric material is at least one of pectin, chitosan, and azo polymer.

8. The preparation method of the hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 7, characterized in that, In step S3, the multilayer microcapsules are constructed by the sharp-pore coagulation bath method or the layer-by-layer self-assembly method. The enteric material layer covers the core material to form the first layer, and the enteric material layer covers the first layer to form the second layer.

9. The preparation method of the hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 8, characterized in that: The stabilizer in step S4 is a compound of gellan gum and microcrystalline cellulose, with a total addition amount of 0.05%-0.2%.

10. The preparation method of the hepatic peptide compound beverage based on gut-hepatic axis regulation as described in claim 9, characterized in that: The beverage is an aseptically packaged liquid ready-to-drink product. The microcapsules are uniformly suspended in the beverage, with an encapsulation rate of not less than 85%. The beverage has a storage stability of not less than 12 months at 4-25℃.

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