A composition for improving gastrointestinal function and a method for preparing the same

Abstract

The application provides a composition with improved gastrointestinal function and a preparation method thereof, and belongs to the technical field of compositions.The composition comprises the following components in percentage by weight: fructo-oligosaccharides 25-45%, anhydrous magnesium citrate 20-30%, mannitol 10-20%, fruit powder 10-15%, guar gum 5-10%, konjac gum 1-5%, colloidal silicon dioxide 0.5-1% and steviol glycoside 0.1-0.5%; the application adopts a fermentation process on fructo-oligosaccharides, guar gum and konjac gum to obtain fermentation metabolites, the fermentation metabolites have a chemical stimulation peristalsis and combine the osmotic laxative of magnesium salt and the microecological regulation effect of prebiotics, and the pain points of traditional fiber preparations, such as sticky taste and slow effect, are solved.

Description

Technical Field

[0001] This invention belongs to the field of composition technology, specifically relating to a composition that improves gastrointestinal function and its preparation method. Background Technology

[0002] The main functions of the gastrointestinal tract include the digestion and absorption of nutrients and its protective barrier function. Food passes through the body primarily via the mouth, pharynx, esophagus, stomach, small intestine, large intestine, and anus. The small intestine is the main site of digestion and absorption. After digestion and absorption in the small intestine, unusable residues and harmful substances are excreted through the large intestine as feces via the anus, protecting the body from harmful substances. The gut contains hundreds of millions of bacterial species, and the number and proportion of these bacteria are normal, maintaining a micro-ecological balance. Gut microbiota can be broadly divided into two categories: beneficial bacteria, which break down food, aid digestion and nutrient absorption, build immune function, and inhibit harmful bacteria, contributing to health and longevity; and harmful bacteria, which produce more than a dozen toxins such as ammonia, amines, indole, hydrogen sulfide, and phenol, causing gut microbiota imbalance and triggering various diseases.

[0003] Dysbiosis refers to a significant shift in the proportions of different bacterial species within the normal flora of a particular part of the body, exceeding the normal range. The resulting symptoms are called dysbiosis syndrome or flora alternation syndrome. Dysbiosis often leads to superinfections or overlapping infections, meaning that a new pathogenic bacteria infects the body during the treatment of the primary infection. Dysbiosis is commonly seen in the use of antibiotics and in chronic wasting diseases. Clinically, long-term, high-dose use of broad-spectrum antibiotics suppresses or kills most sensitive bacteria and normal flora, but drug-resistant bacteria gain a survival advantage and proliferate, causing disease. For example, drug-resistant Staphylococcus aureus causes diarrhea and sepsis, while antibiotic-resistant Candida albicans causes thrush, vaginitis, and intestinal and anal infections.

[0004] For example, Chinese patent CN 120789270 A discloses a multilayer, multi-release postbiotic composition and its use in rapidly promoting defecation, lubricating the intestines, relieving intestinal problems such as bloating, abdominal pain, diarrhea, constipation, irritable bowel syndrome, and inflammatory bowel disease, maintaining intestinal flora balance, repairing the intestines, repairing intestinal mucosal health, relieving indigestion, and improving gastrointestinal function.

[0005] For example, Chinese patent CN 107752015 A discloses a compound nutritional food for improving the entire digestive tract, which is prepared from the following raw materials in parts by weight: xylooligosaccharide 5-15, fructooligosaccharide 2-20, isomaltooligosaccharide 3-20, stachyose 3-30, inulin 5-20, whey protein concentrate 6-20, chitosan oligosaccharide 1-15, Saccharomyces boulardii powder 0.5-10, and Lactobacillus plantarum powder 0.5-15; depending on the dosage form, it also includes the following excipients in parts by weight: maltodextrin 10-80, D-mannitol 5-20, guar gum 0.5-1.5, citric acid 0.5-1.5, and silicon dioxide 0.3-1; the Lactobacillus plantarum preservation number is CGMCCNO.11763. This invention comprehensively utilizes high-performance probiotics and a variety of nutrients to provide a compound nutritional food that improves the entire digestive tract. By regulating the intestinal flora and maintaining the balance of the body's microecology, it promotes food digestion and nutrient absorption, inhibits the growth of harmful bacteria and toxins in the digestive tract, and prevents digestive diseases, thereby achieving a comprehensive improvement in the health of the digestive tract and a significant enhancement of the body's immunity.

[0006] However, the existing compositions do not effectively improve the product's flowability and taste, and are not very effective in promoting gastrointestinal motility and regulating intestinal rhythm.

[0007] Therefore, there is a need to develop a composition and its preparation method that can better promote gastrointestinal motility and regulate intestinal rhythm, and that has good product flowability, good taste, and rapid effect. Summary of the Invention

[0008] Based on the shortcomings of existing technologies, this invention controls the components in the composition and the preparation method to make the composition better able to promote gastrointestinal motility and regulate intestinal rhythm, and the product has the advantages of good fluidity, good taste and fast effect.

[0009] To achieve the above objectives, the present invention adopts the following technical solution: A composition for improving gastrointestinal function, said composition comprising, by weight percentage, the following components: Fructooligosaccharides 25-45%, anhydrous magnesium citrate 20-30%, mannitol 10-20%, fruit powder 10-15%, guar gum 5-10%, konjac gum 1-5%, colloidal silica 0.5-1%, and steviol glycosides 0.1-0.5%.

[0010] Preferably, the composition comprises the following components by weight percentage: Fructooligosaccharides 30-40%, anhydrous magnesium citrate 22-28%, mannitol 12-18%, fruit powder 12-15%, guar gum 6-9%, konjac gum 2-4%, colloidal silica 0.6-0.9%, and steviol glycosides 0.2-0.4%.

[0011] As some preferred embodiments, the mass ratio of the oligofructose, guar gum and konjac gum is 10-15:2-5:1; Preferably, the mass ratio of the oligofructose, guar gum, and konjac gum is 14.4:3:1.

[0012] During the implementation of this invention, it was discovered that combining fructooligosaccharides, guar gum, and konjac gum, and controlling their mass ratio, can effectively regulate the intestinal flora. Fructooligosaccharides can be utilized by Bifidobacterium animalis and Lactobacillus in the intestine, thereby rapidly proliferating beneficial bacteria and inhibiting the growth of harmful bacteria. Konjac gum can effectively nourish intestinal epithelial cells and strengthen the intestinal barrier. Guar gum can prolong the action time of fructooligosaccharides in the intestine, slowing their intestinal passage rate and enhancing fermentation utilization efficiency. The combination of these three ingredients can effectively improve the diversity and stability of the intestinal flora.

[0013] More preferably, the composition comprises the following components by weight percentage: The ingredients include 36% fructooligosaccharides, 24% anhydrous magnesium citrate, 16.5% mannitol, 12.5% ​​fruit powder, 7.5% guar gum, 2.5% konjac gum, 0.75% colloidal silica, and 0.25% steviol glycosides.

[0014] The fruit powder is selected from one or more of the following: banana powder, red grape powder, pomegranate powder, grapefruit powder, pineapple powder, apple powder, blueberry powder, strawberry powder, mango powder, and kiwi powder.

[0015] Preferably, the fruit powder is selected from one or more of banana powder, red grape powder, strawberry powder, and grapefruit powder.

[0016] More preferably, the fruit powder is a mixture of banana powder, strawberry powder and grapefruit powder, with a mass ratio of 3:1:1.

[0017] In the implementation of this invention, a variety of fruit powders are used in combination with fructooligosaccharides, guar gum and konjac gum. This combination can effectively relieve constipation, promote the forward movement of feces, enhance colonic peristalsis rhythm, and effectively promote gastrointestinal motility and regulate intestinal rhythm.

[0018] Preferably, the anhydrous magnesium citrate has a particle size of 1200-1800 mesh; more preferably, it has a particle size of 1500 mesh.

[0019] The present invention also provides a method for preparing the above composition, comprising the following steps: (1) Mix fructooligosaccharides, guar gum and konjac gum, add water and stir to obtain a mixture; use the mixture as a substrate to inoculate fermentation bacteria to obtain fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0020] in, The temperature of the water added in step (1) above is 75-85℃; preferably 80℃.

[0021] The fermentation strain mentioned in step (1) above is a mixture of Clostridium butyricum and Bifidobacterium animalis, with a mass ratio of 1:1-3; preferably 1:2.

[0022] The inoculation amount of the fermentation strain is 2-5%, and the fermentation temperature is 35-37℃; preferably 37℃.

[0023] The fermentation time is 10-15 hours; preferably 12 hours.

[0024] The fermentation described in step (1) above needs to be carried out under anaerobic conditions.

[0025] The present invention also provides the use of the above composition in the preparation of products that improve gastrointestinal function.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) During the implementation process, it was found that combining fructooligosaccharides, guar gum, and konjac gum, and controlling their mass ratio, can effectively regulate the intestinal flora. Fructooligosaccharides can be utilized by Bifidobacterium animalis and Lactobacillus in the intestine, thereby rapidly proliferating beneficial bacteria and inhibiting the growth of harmful bacteria. Konjac gum can effectively nourish intestinal epithelial cells and enhance the intestinal barrier in the intestine. Guar gum can prolong the action time of fructooligosaccharides in the intestine, slow down their intestinal passage rate, and enhance fermentation utilization efficiency. Combining the three can effectively improve the diversity and stability of the intestinal flora.

[0027] (2) This invention uses mixed strains to ferment fructooligosaccharides, guar gum and konjac gum. It utilizes enzymatic hydrolysis to degrade macromolecular guar gum and konjac gum into low-viscosity, highly soluble partially hydrolyzed products and enriches postbiotic components such as short-chain fatty acids (SCFAs) to obtain a highly active, multi-target compound prebiotic-probiotic synergistic product that can directly act on intestinal mucosal repair and immune regulation. In addition, this invention uses a fermentation process to obtain fermentation metabolites from fructooligosaccharides, guar gum and konjac gum. The chemical stimulation of peristalsis by the fermentation metabolites, combined with the osmotic laxative effect of magnesium salts and the microecological regulation effect of prebiotics, solves the pain points of traditional fiber preparations being sticky and slow to take effect. Detailed Implementation

[0028] The following non-limiting embodiments will enable those skilled in the art to more fully understand the present invention. However, this does not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention. Those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0029] The present invention will be further described below by way of specific embodiments. All instruments, devices, equipment, reagents, products, etc., used in the embodiments of the present invention, unless otherwise specified, are obtained through conventional commercial channels. Specifically, the strain number of *Clostridium butyricum* is CICC 24854; the strain number of *Bifidobacterium animalis* is CICC 24927.

[0030] Example 1: A composition for improving gastrointestinal function and its preparation method The formula is as follows: 25% fructooligosaccharides, 25% anhydrous magnesium citrate, 20% mannitol, 15% fruit powder, 10% guar gum, 4% konjac gum, 0.6% colloidal silica, and 0.4% steviol glycosides.

[0031] The preparation method is as follows: (1) Mix fructooligosaccharides, guar gum and konjac gum and add water to stir to obtain a mixture; use the mixture as a substrate, inoculate Clostridium butyricum and Bifidobacterium animalis at a mass ratio of 1:1 with an inoculation amount of 3% and ferment at 37°C for 10 hours under anaerobic conditions to obtain the fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0032] Example 2: A composition for improving gastrointestinal function and its preparation method The formula is as follows: 40% fructooligosaccharides, 28% anhydrous magnesium citrate, 12% mannitol, 11% fruit powder, 6% guar gum, 2% konjac gum, 0.8% colloidal silica, and 0.2% steviol glycosides.

[0033] The preparation method is as follows: (1) Mix fructooligosaccharides, guar gum and konjac gum and add water to stir to obtain a mixture; use the mixture as a substrate, inoculate Clostridium butyricum and Bifidobacterium animalis at a mass ratio of 1:3 with an inoculation amount of 3% and ferment at 37°C for 15 hours under anaerobic conditions to obtain the fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0034] Example 3: A composition for improving gastrointestinal function and its preparation method The formula is as follows: 36% fructooligosaccharides, 24% anhydrous magnesium citrate, 16.5% mannitol, 12.5% ​​fruit powder, 7.5% guar gum, 2.5% konjac gum, 0.75% colloidal silica, and 0.25% steviol glycosides.

[0035] The preparation method is as follows: (1) Mix fructooligosaccharides, guar gum and konjac gum and add water to stir to obtain a mixture; use the mixture as a substrate, inoculate Clostridium butyricum and Bifidobacterium animalis at a mass ratio of 1:2 with an inoculation amount of 3% and ferment at 37°C for 12 hours under anaerobic conditions to obtain the fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0036] Comparative Example 1 The difference from Example 3 is that no fermentation treatment is performed, that is: (1) Mix fructooligosaccharides, guar gum and konjac gum evenly to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0037] Comparative Example 2 The difference from Example 3 is that only Bifidobacterium animalis is used for fermentation, that is: (1) Mix fructooligosaccharides, guar gum and konjac gum and add water to stir to obtain a mixture; use the mixture as a substrate, inoculate with Bifidobacterium animalis at an inoculation amount of 3% and ferment under anaerobic conditions at 37°C for 12 hours to obtain the fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

[0038] Comparative Example 3: The difference from Example 3 is that konjac gum is not added, and the formula is: 36% fructooligosaccharides, 24% anhydrous magnesium citrate, 16.5% mannitol, 12.5% ​​fruit powder, 10% guar gum, 0.75% colloidal silica and 0.25% steviol glycosides.

[0039] No konjac gum was added during the preparation process; otherwise, it was the same as in Example 3.

[0040] Comparative Example 4: The difference from Example 4 is that the mass ratio of fructooligosaccharides, guar gum, and konjac gum is changed to 14.1:1:3, that is, the formula is: fructooligosaccharides 36%, anhydrous magnesium citrate 24%, mannitol 16.5%, fruit powder 12.5%, guar gum 2.5%, konjac gum 7.5%, colloidal silica 0.75%, and steviol glycosides 0.25%.

[0041] Everything else is the same as in Example 3.

[0042] Effect test: 1. Composition flowability and reconstitution properties test Flowability Test: The angle of repose was determined using the fixed funnel method. The funnel was fixed above a horizontally placed graph paper, with the bottom opening 50 mm above the plane of the graph paper. Excess sample powder was slowly poured into the funnel, allowing it to flow freely from the bottom opening and accumulate on the graph paper to form a cone. After the powder had completely flowed out, the radius (R, mm) and height (H, mm) of the cone's base were measured using a ruler. The formula for calculating the angle of repose (θ) is: θ = arctan(H / R).

[0043] Reconstitution Test: Add 200mL of preheated purified water (40℃±1℃) to a 250mL transparent glass beaker. Weigh 5.00g of sample powder and pour it into the water at once. Immediately start the magnetic stirrer and stir at a fixed speed (stirrer speed 200rpm) for 30s. Record the time required from the start of stirring until no obvious particles or clumps are visible to the naked eye in the beaker, as the "complete dissolution time". After stopping stirring, let it stand for 2min, observe and record the state of the solution (whether there is layering, clumping, or floating powder) and the height (mm) of the precipitate at the bottom of the beaker.

[0044] Each indicator was measured three times, and the average value was calculated. The test results are shown in Table 1 below.

[0045] Table 1 Results of composition flowability and reconstitution tests ( ±s, n=3) According to the test results in Table 1 above, the compositions prepared in Examples 1-3 of this invention have better flowability and reconstitution properties, and the dissolved compositions do not exhibit stratification, clumping, or powdering within 2 minutes. In contrast, changes in the fermentation process or the type of bacteria in Comparative Examples 1-2 affect the fermentation effect of the raw materials, thereby affecting the flowability and reconstitution properties of the products, reducing their flowability and solubility. In Comparative Example 1, the composition obtained without a fermentation process exhibits slight powdering within 2 minutes after dissolution. In Comparative Examples 3-4, changes in the type of components have little effect on the flowability of the compositions, but they do affect the solubility of the products, prolonging the time for complete dissolution. However, the dissolved compositions do not exhibit stratification, clumping, or powdering within 2 minutes.

[0046] 2. Research on the effects of regulating intestinal flora 2.1 Test sample: The compositions prepared in Examples 1-3 and Comparative Examples 1-4.

[0047] 2.2 Test animals: Ninety male ICR mice, weighing 18-22g, SPF grade, were housed at a room temperature of 20-22℃ and a relative humidity of 46-51%.

[0048] 2.3 Experimental Methods: 2.3.1 Animal modeling, animal grouping, treatment, and dosage setting Experimental animals were housed in a barrier environment animal room at a temperature of 20-22℃ and a relative humidity of 46-51% for 12 hours with alternating light and dark conditions. They were fed standard feed and given an acclimatization period of one week, with free access to water. The blank control group was administered an equal volume of physiological saline by gavage. The other groups were first treated with ampicillin antibiotics to disrupt the gut microbiota. The treatment dose of ampicillin (1 mg / mL) was administered by gavage once daily for 14 days. After the gut microbiota dysbiosis model was established, the combination of each group was prepared into a 25 mg / mL solution, and the gavage dose for each group was 0.4 mL / 20 g • BW. The blank control group and the model group were administered an equal volume of physiological saline by gavage. The test samples were administered for 14 days, and changes in mouse body weight and gut microbiota were detected.

[0049] 2.3.2 Methods and Procedures 2.3.2.1 Mouse weight change detection, that is, the initial fasting weight and the fasting weight at the end of the experiment were detected. The detection results are shown in Table 2 below.

[0050] Table 2 Changes in mouse body weight ( (±s, n=10) Note: # Compared with the control group, P<0.05; Compared with the model group, P<0.05.

[0051] According to the test results in Table 2 above, the body weight of all groups increased, but the body weight increase in the model group was significantly lower than that in the blank group, indicating that the model group was successfully established. The body weight increase of mice in Examples 1-3 was significantly higher than that in the model group, indicating that the compositions prepared in Examples 1-3 can significantly promote the recovery of mouse body weight, with the composition prepared in Example 3 showing the most significant recovery effect. The composition obtained in Comparative Example 1 without fermentation treatment of fructooligosaccharides, guar gum, and konjac gum could not better promote the digestion and absorption of food, thus the body weight increase of mice was significantly reduced, indicating a poor recovery effect. In Comparative Example 2, only one strain was used to ferment fructooligosaccharides, guar gum, and konjac gum, which would affect the fermentation effect to some extent, and therefore also affect the body weight recovery effect of mice. In Comparative Examples 3 and 4, omitting konjac gum and fructooligosaccharides respectively would affect the interaction among fructooligosaccharides, guar gum, and konjac gum, and would also affect the interaction between fermentation metabolites and prebiotics, thus affecting the body weight recovery effect of mice.

[0052] 2.3.2.2 Methods for detecting changes in mouse gut microbiota: Bacterial culture method was used. The cultivation methods and steps are shown in Table 3. All culture media should be dissolved in 1L of distilled water by heating, dispensed into Erlenmeyer flasks, and autoclaved at 121℃ for 15min for later use. Table 3. Cultivation methods and conditions Experimental Procedure: Before administering the test sample, aseptically collect 0.1g of fecal matter from the anus of mice, serially dilute it 10-fold, and inoculate it onto various culture media at appropriate dilutions. After incubation, colonies are identified and counted using colony morphology, Gram staining microscopy, and biochemical reactions. The number of bacteria per gram of wet stool is calculated, and the logarithm is used for statistical processing. Twenty-four hours after the last administration of the test sample, rectal feces are collected in the same manner as before the experiment to detect intestinal flora. Observation indicators: Bifidobacterium, Lactobacillus, Enterococcus, Enterobacter, and Clostridium perfringens; the detection results are shown in Table 4 below.

[0053] Table 4 Results of gut microbiota detection in mice with regulated gut microbiota ( ±s, n=10, logCFU / g) Note: # Compared with the control group, P<0.05; Compared with the model group, P<0.05.

[0054] According to the above test results, the feces of mice in the model group showed a significant increase in Enterococcus, Enterobacter, and Clostridium perfringens, while Lactobacillus and Bifidobacterium were significantly reduced. This indicates that ampicillin altered the composition of the intestinal flora in mice, having varying degrees of influence on different microbial communities. Mice fed with the compositions of Examples 1-3 showed a significant increase in Bifidobacterium and Lactobacillus in their fecal flora, a significant decrease in Clostridium perfringens, and no significant change in Enterobacter and Enterococcus. This indicates that the compositions prepared in this invention can increase the content of beneficial bacteria in the intestines and have a significant restorative effect on intestinal flora imbalance, thereby maintaining the balance of the intestinal microbiota. In contrast, the compositions obtained in Comparative Examples 1-2 without fermentation or using only one type of bacteria showed a significantly weakened regulatory effect on the intestinal flora. The omission of konjac gum and fructooligosaccharides in Comparative Examples 3-4 affected the interaction between fructooligosaccharides, guar gum, and konjac gum, and also affected the interaction between fermentation metabolites and prebiotics, thus affecting their regulatory effect on the intestinal flora, consistent with the test results in Table 2 above.

[0055] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition for improving the function of the gastrointestinal tract, characterized by comprising: The composition comprises the following components by weight percentage: Fructooligosaccharides 25-45%, anhydrous magnesium citrate 20-30%, mannitol 10-20%, fruit powder 10-15%, guar gum 5-10%, konjac gum 1-5%, colloidal silica 0.5-1%, and steviol glycosides 0.1-0.5%; The mass ratio of the oligofructose, guar gum and konjac gum is 10-15:2-5:

1.

2. The composition of claim 1, wherein: The composition comprises the following components by weight percentage: Fructooligosaccharides 30-40%, anhydrous magnesium citrate 22-28%, mannitol 12-18%, fruit powder 12-15%, guar gum 6-9%, konjac gum 2-4%, colloidal silica 0.6-0.9%, and steviol glycosides 0.2-0.4%.

3. The composition of claim 1, wherein: The mass ratio of the oligofructose, guar gum and konjac gum is 14.4:3:

1.

4. The composition according to claim 3, characterized in that: The composition described herein comprises the following components by weight percentage: The ingredients include 36% fructooligosaccharides, 24% anhydrous magnesium citrate, 16.5% mannitol, 12.5% ​​fruit powder, 7.5% guar gum, 2.5% konjac gum, 0.75% colloidal silica, and 0.25% steviol glycosides.

5. The composition according to claim 1, characterized in that: The fruit powder is selected from one or more of the following: banana powder, red grape powder, pomegranate powder, grapefruit powder, pineapple powder, apple powder, blueberry powder, strawberry powder, mango powder, and kiwi powder.

6. The composition according to claim 5, characterized in that: The fruit powder is a mixture of banana powder, strawberry powder and grapefruit powder, with a mass ratio of 3:1:

1.

7. The composition according to claim 1, characterized in that: The anhydrous magnesium citrate has a particle size of 1200-1800 mesh.

8. A method for preparing the composition according to any one of claims 1-7, characterized in that: Includes the following steps: (1) Mix fructooligosaccharides, guar gum and konjac gum, add water and stir to obtain a mixture; use the mixture as a substrate to inoculate fermentation bacteria to obtain fermentation product, freeze dry to obtain component A; (2) After mixing component A with anhydrous magnesium citrate evenly, component B is obtained; (3) Mix component B with mannitol, fruit powder, colloidal silica and steviol glycosides evenly to obtain the composition.

9. The preparation method according to claim 8, characterized in that: The fermentation strain mentioned in step (1) is a mixture of Clostridium butyricum and Bifidobacterium animalis, with a mass ratio of 1:1-3; the inoculation amount of the fermentation strain is 2-5%, the fermentation temperature is 35-37℃, and the fermentation time is 10-15 hours.

10. Use of the composition according to any one of claims 1-7 in the preparation of a product having improved gastrointestinal function.

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