Functional beverage for regulating gut microbiota to assist blood sugar management and preparation method thereof

Abstract

The application discloses a functional beverage for adjusting intestinal flora to assist blood sugar management and a preparation method, and belongs to the technical field of functional food; the functional beverage comprises component A, component B and component C; the component A is a multi-period prebiotic combination; the component B is a double-path polyphenol combination; and the component C is an insulin sensitization auxiliary factor; the component A is composed of inulin, resistant dextrin and galactooligosaccharide, covers three fermentation periods of slow, medium and fast respectively, and realizes continuous release of short-chain fatty acids; the component B is composed of bitter gourd polyphenol extract and mulberry leaf extract, adjusts intestinal flora structure and inhibits alpha-glucosidase activity, and realizes double-path synergistic regulation and control of blood sugar; the component C is chromium picolinate, and provides trivalent chromium ions to enhance insulin signal conduction; through the synergistic action mechanism of multiple components, multiple paths and multiple periods, the application realizes optimization of intestinal flora structure and gentle management of postprandial blood sugar fluctuation.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to functional beverages for regulating gut microbiota and assisting in blood glucose management, as well as their preparation methods. Background Technology

[0002] Blood glucose management is a widely concerned health issue in today's society. Studies have shown that there is a close bidirectional regulatory relationship between the gut microbiota and host blood glucose homeostasis: on the one hand, the gut microbiota produces short-chain fatty acids (SCFAs) through the fermentation of dietary fiber. SCFAs can promote the secretion of glucagon-like peptide-1 (GLP-1) by intestinal L cells by activating G protein-coupled receptors GPR41 and GPR43. GLP-1 can promote insulin secretion and inhibit glucagon release, thereby participating in postprandial blood glucose regulation. On the other hand, gut microbiota dysbiosis can lead to impaired intestinal barrier function, increased lipopolysaccharide (LPS) entry into the bloodstream, and chronic low-grade inflammation, which in turn exacerbates insulin resistance. Therefore, regulating the structure of the gut microbiota and its metabolites to assist in blood glucose management has become an important direction in the research and development of functional foods.

[0003] Chinese Patent Publication No. CN116349819A discloses a Jerusalem artichoke inulin probiotic health solid beverage. This beverage contains inulin as a prebiotic component, which improves intestinal health by promoting the proliferation of beneficial bacteria in the gut. However, this prior art has the following problems: First, it uses only a single type of prebiotic, resulting in a concentrated fermentation period. The production of short-chain fatty acids exhibits a pulse-like release characteristic of rapid increase followed by rapid decrease, which cannot maintain a continuous and stable concentration of short-chain fatty acids in the intestine. Consequently, the promoting effect on glucagon-like peptide-1 secretion is not sustained, and the auxiliary regulation effect on postprandial blood glucose is limited. Second, it does not combine natural components with α-glucosidase inhibitory activity, lacking a direct means of regulating the rate of carbohydrate digestion and absorption. Third, it does not introduce insulin-sensitizing cofactors, failing to provide auxiliary support at the level of insulin signal transduction. Fourth, there is a lack of synergistic design among the functional components, failing to form a synergistic effect of multi-pathway joint regulation. In addition, existing functional beverages involving gut microbiota regulation generally suffer from the following common problems: the selection of components lacks consideration of fermentation kinetics, making it impossible to achieve the continuous production of short-chain fatty acids; the addition of polyphenolic components lacks a dual-pathway design for both microbiota regulation and sugar absorption regulation pathways; and the preparation process fails to adequately protect heat-sensitive active ingredients, resulting in unsatisfactory actual content and bioavailability of active ingredients in the product. Summary of the Invention

[0004] Therefore, this invention provides a functional beverage for regulating gut microbiota and assisting in blood glucose management, as well as a preparation method thereof. This functional beverage achieves continuous release of short-chain fatty acids through multi-stage step fermentation and regulates blood glucose through dual pathways, thereby overcoming the problems of single fermentation time of prebiotics, lack of multi-pathway synergistic regulation, and insufficient protection of active ingredients in the prior art.

[0005] To achieve the above objectives, the present invention provides a functional beverage for regulating gut microbiota and assisting in blood glucose management, wherein the functional beverage comprises the following components by weight: Component A: 3-15 portions of a multi-stage prebiotic blend, wherein the multi-stage prebiotic blend consists of galactooligosaccharides covering the rapid fermentation stage, resistant dextrin covering the medium-speed fermentation stage, and inulin covering the slow fermentation stage. The rapid fermentation stage is 2-6 hours after ingestion, the medium-speed fermentation stage is 6-12 hours after ingestion, and the slow fermentation stage is 12-24 hours after ingestion. Component B: 0.5-5 parts of a dual-pathway polyphenol combination, wherein the dual-pathway polyphenol combination is composed of bitter melon polyphenol extract and mulberry leaf extract, wherein the bitter melon polyphenol extract is used to regulate the intestinal flora structure, and the mulberry leaf extract contains 1-deoxynojirimycin, wherein 1-deoxynojirimycin is used to inhibit α-glucosidase activity. Component C: 0.001 to 0.01 parts of insulin sensitizing cofactor, wherein the insulin sensitizing cofactor is chromium pyridinecarboxylate.

[0006] Furthermore, in component A, the mass ratio of inulin, resistant dextrin, and galactooligosaccharides is from 4:3:1 to 2:1:1.

[0007] Furthermore, in component B, the mass ratio of bitter melon polyphenol extract to mulberry leaf extract is 1:1 to 2:1; and the mass fraction of 1-deoxynojirimycin in the mulberry leaf extract is not less than 0.5%.

[0008] Furthermore, the functional beverage also includes a sweetener and a pH adjuster; the sweetener is erythritol, and the pH adjuster includes citric acid and sodium bicarbonate, adjusting the pH of the functional beverage to 4.0–5.5.

[0009] Furthermore, the functional beverage also includes a buffering system, which is sodium citrate, used to maintain the pH stability of the functional beverage during storage.

[0010] Furthermore, component A also includes stachyose, wherein the mass ratio of stachyose to galactooligosaccharides is 1:3 to 1:1, and the stachyose and galactooligosaccharides together constitute the prebiotic matrix during the rapid fermentation period.

[0011] The present invention also provides a method for preparing the aforementioned functional beverage, comprising the following steps: Step S1: Add component A to purified water at a temperature of 40-55°C and stir until completely dissolved to form a prebiotic aqueous solution; Step S2: Add component B to purified water and perform ultrasonic dispersion to form a polyphenol dispersion. Step S3: Mix the prebiotic aqueous solution and the polyphenol dispersion, add component C and excipients, stir evenly to obtain a mixture; Step S4: The mixture is subjected to high-pressure homogenization to obtain a uniform suspension.

[0012] Further, in step S1, the stirring rate is 300–500 rpm, and the stirring time is 15–30 min; in step S2, the ultrasonic power is 200–400 W, the ultrasonic time is 5–15 min, and the ultrasonic temperature does not exceed 40°C. Further, step S3 also includes adjusting the pH value to 4.0–5.5; in step S4, the homogenization pressure is 25–40 MPa, the homogenization is performed 2–3 times, the homogenization temperature does not exceed 50°C, and the particle size D50 of the homogenized suspension is not greater than 2 μm.

[0013] Furthermore, after step S4, a sterilization step S5 is included: the uniform suspension is subjected to ultra-high temperature instantaneous sterilization treatment at a sterilization temperature of 121-135°C for 4-15 seconds; after sterilization, it is aseptically cooled to 25-30°C and aseptically filled.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) This invention achieves the continuous production and release of short-chain fatty acids in the intestine by using a combination of prebiotics covering three fermentation stages: fast, medium, and slow. Galacto-oligosaccharide, as a fast fermentation substrate, is fermented by intestinal flora to produce short-chain fatty acids within 2 to 6 hours after ingestion; resistant dextrin, as a medium fermentation substrate, continuously supplements the production of short-chain fatty acids within 6 to 12 hours; and inulin, as a slow fermentation substrate, provides a long-lasting supply of short-chain fatty acids within 12 to 24 hours. The three work synergistically to form a stepwise fermentation and release pattern, maintaining the concentration of short-chain fatty acids in the intestine at an effective level within 2 to 24 hours after ingestion, thereby continuously promoting the secretion of glucagon-like peptide-1, prolonging the time window for postprandial blood glucose regulation, and overcoming the shortcomings of the pulsed release of short-chain fatty acids in existing single prebiotic products.

[0015] (2) This invention achieves a dual effect on regulating the structure of the intestinal flora and the rate of carbohydrate digestion and absorption through a dual-pathway synergistic design of bitter melon polyphenol extract and mulberry leaf extract. The polyphenolic compounds in bitter melon polyphenol extract can selectively inhibit the growth of pathogenic bacteria in the intestine, while promoting the proliferation of beneficial bacteria such as Bifidobacterium and Lactobacillus, optimizing the ratio of Firmicutes to Bacteroidetes, and improving the overall structure of the intestinal flora; 1-deoxynojirimycin contained in mulberry leaf extract, as a competitive inhibitor of α-glucosidase, can slow down the rate of carbohydrate breakdown into monosaccharides and reduce the postprandial blood glucose peak. The two components exert their effects through two independent pathways: flora regulation and enzyme activity inhibition, forming a synergistic effect.

[0016] (3) This invention introduces chromium pyridinecarboxylate as an insulin-sensitizing cofactor. Trivalent chromium ions are the active center of glucose tolerance factor, which can enhance the activity of insulin receptor tyrosine kinase and promote the translocation of glucose transporter 4 from intracellular vesicles to the cell membrane, thereby enhancing the efficiency of glucose uptake and utilization by peripheral tissues and providing auxiliary support for blood glucose management from the perspective of insulin signal transduction.

[0017] (4) The preparation method of the present invention uses ultrasonic dispersion technology to treat polyphenol components, avoiding the oxidative degradation of polyphenols that may be caused by traditional grinding methods; it adopts temperature-controlled dissolution and high-pressure homogenization processes to ensure uniform dispersion of components while maximizing the preservation of the structural integrity and bioactivity of active ingredients such as polyphenols, 1-deoxynojirimycin, and chromium pyridinecarboxylate. It adopts ultra-high temperature instantaneous sterilization process to effectively kill microorganisms while controlling the heat treatment time to the second level, which significantly reduces the loss of heat-sensitive active ingredients.

[0018] (5) This invention achieves comprehensive auxiliary management of postprandial blood glucose fluctuations through a multi-component, multi-pathway, and multi-time-period synergistic mechanism from four dimensions: optimization of gut microbiota structure, continuous release of short-chain fatty acids to promote glucagon-like peptide-1 secretion, slowing down carbohydrate digestion and absorption rate, and enhancing insulin signal transduction. It has the technical advantages of multi-target, multi-level, and synergistic effect.

[0019] In particular, the stepwise fermentation release mode of the multi-stage prebiotic combination in this invention transforms the production of short-chain fatty acids from a single peak to a sustained plateau. This technical effect makes this invention a significant advancement over existing technologies and is also the key mechanism for achieving long-term auxiliary management of postprandial blood glucose. Attached Figure Description

[0020] Figure 1 This is a schematic diagram illustrating the mechanism of action of the functional beverage of the present invention in regulating intestinal flora and assisting in blood glucose management; Figure 2 This is a flowchart illustrating the preparation process of the functional beverage of the present invention. Figure 3 This is a schematic diagram illustrating the effect of the functional beverage of the present invention on the composition of the gut microbiota; Figure 4 This is a schematic diagram comparing the sustained release characteristics of short-chain fatty acids in the functional beverage of this invention with the postprandial blood glucose curve. Detailed Implementation

[0021] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0022] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0023] Example 1

[0024] Please see Figure 1 The diagram illustrates the mechanism of action of the functional beverage of the present invention in regulating gut microbiota to assist in blood glucose management. This embodiment provides a functional beverage for regulating gut microbiota to assist in blood glucose management, comprising the following components by weight: Component A: 10 portions of multi-period prebiotic blend, including 5 portions of inulin, 3 portions of resistant dextrin, and 2 portions of galactooligosaccharides. The multi-period prebiotic blend is a stepwise fermented prebiotic blend. Component B: Two parts of a dual-pathway polyphenol combination, including 1.2 parts of bitter melon polyphenol extract and 0.8 parts of mulberry leaf extract; the mulberry leaf extract contains 0.8% 1-deoxynojirimycin by mass, wherein the dual-pathway polyphenol combination consists of a microbial community regulation pathway and an enzyme inhibition pathway, and 1-deoxynojirimycin is abbreviated as DNJ; Component C: Chromium pyridinecarboxylate 0.005 parts; Excipients: Erythritol 3 parts, Citric acid 0.3 parts, Sodium bicarbonate 0.15 parts, Sodium citrate 0.5 parts; Solvent: Purified water added to 1000 mL; Among them, chromium pyridinecarboxylate has the molecular formula Cr(C6H4NO2)3, citric acid and sodium bicarbonate are used as pH adjusters to adjust the pH to the target value during the preparation stage, and sodium citrate is used as a buffer system to resist pH drift caused by external factors during the storage stage.

[0025] Please see Figure 2 The diagram shown is a flowchart of the preparation process of the functional beverage of the present invention; the preparation method of this embodiment includes the following steps: Step S1: Mix 5g of inulin, 3g of resistant dextrin and 2g of galactooligosaccharide, add to 500mL of purified water at 50℃, and stir at 400rpm for 20min until completely dissolved to form a prebiotic aqueous solution. Step S2: Add 1.2g of bitter melon polyphenol extract and 0.8g of mulberry leaf extract to 100mL of purified water, and ultrasonically disperse for 10min under ultrasonic power of 300W and temperature of 35℃ to form a polyphenol dispersion. Step S3: Mix the prebiotic aqueous solution obtained in step S1 with the polyphenol dispersion obtained in step S2, add 0.005 g of chromium pyridinecarboxylate and 3 g of erythritol, stir evenly, then add 0.3 g of citric acid and 0.15 g of sodium bicarbonate to adjust the pH to 4.5, then add 0.5 g of sodium citrate as a buffer system, stir for 10 min to obtain the mixture; Step S4: Add purified water to the mixture obtained in step S3 and bring the volume to 1000 mL. Perform high-pressure homogenization at a pressure of 30 MPa for 2 times and at a temperature of 45 °C to obtain a uniform suspension. The particle size D50 was measured to be 1.6 μm.

[0026] Step S5: The uniform suspension obtained in step S4 is subjected to ultra-high temperature instantaneous sterilization at a temperature of 128°C for 8 seconds. After sterilization, it is rapidly cooled to 28°C using a plate heat exchanger and then filled and sealed in a cleanroom with a cleanliness level of 10,000 to obtain the finished product.

[0027] The physicochemical properties of the functional beverage obtained in this embodiment were tested as follows: pH value 4.5, soluble solids content 5.2°Brix, total polyphenol content (calculated as gallic acid) 1.8 mg / mL, 1-deoxynojirimycin content 6.4 μg / mL, chromium content 0.048 mg / L, and total bacterial count <1 CFU / mL.

[0028] Example 2

[0029] This embodiment provides a functional beverage for regulating gut microbiota and assisting in blood glucose management, comprising the following components by weight: Component A: 12 portions of multi-period prebiotic combination, including 6 portions of inulin, 3 portions of resistant dextrin, 2 portions of galactooligosaccharides, and 1 portion of stachyose; Component B: A dual-pathway polyphenol combination of 3 parts, including 2 parts bitter melon polyphenol extract and 1 part mulberry leaf extract; the mulberry leaf extract contains 1.0% 1-deoxynojirimycin by mass. Component C: Chromium pyridinecarboxylate 0.008 parts; Excipients: Erythritol 4 parts, Citric acid 0.35 parts, Sodium bicarbonate 0.18 parts, Sodium citrate 0.6 parts; Solvent: Purified water added to 1000 mL.

[0030] The preparation method in this embodiment is basically the same as that in Example 1, except that: In step S1, 6g of inulin, 3g of resistant dextrin, 2g of galactooligosaccharide and 1g of stachyose are mixed and added to 500mL of purified water at 45℃, and stirred at 350rpm for 25min. In step S2, the ultrasonic power is 350W, the ultrasonic time is 12min, and the ultrasonic temperature is 38℃. In step S3, the pH is adjusted to 4.2; in step S4, the homogenization pressure is 35 MPa, the homogenization is performed 3 times, the homogenization temperature is 42℃, and the particle size D50 after homogenization is 1.3 μm. In step S5, the sterilization temperature is 132℃ and the sterilization time is 6s.

[0031] In this embodiment, stachyose is introduced as a supplementary prebiotic during the rapid fermentation period. Stachyose and galactooligosaccharides together constitute the rapid fermentation matrix, which can initiate the production of short-chain fatty acids earlier after ingestion, in this embodiment 1 to 4 hours. This advances the start time of the stepwise release plateau of short-chain fatty acids and further extends the effective action time window of short-chain fatty acids.

[0032] Example 3

[0033] This embodiment provides a functional beverage for regulating gut microbiota and assisting in blood glucose management, comprising the following components by weight: Component A: 8 parts of multi-period prebiotic combination, including 4 parts inulin, 2.5 parts resistant dextrin, and 1.5 parts galactooligosaccharides; Component B: 1.5 parts of a dual-pathway polyphenol combination, comprising 0.8 parts of bitter melon polyphenol extract and 0.7 parts of mulberry leaf extract; the mulberry leaf extract contains 0.6% 1-deoxynojirimycin by mass. Component C: Chromium pyridinecarboxylate 0.003 parts; Excipients: Erythritol 2.5 parts, Citric acid 0.25 parts, Sodium bicarbonate 0.12 parts, Sodium citrate 0.4 parts; Solvent: Purified water added to 1000 mL.

[0034] The preparation method in this embodiment is basically the same as that in Example 1, except that: In step S1, the water temperature is 42℃, the stirring speed is 300 rpm, and the stirring time is 30 min. In step S2, the ultrasonic power is 250W, the ultrasonic time is 8min, and the ultrasonic temperature is 36℃. In step S3, adjust the pH to 5.0; In step S4, the homogenization pressure is 25 MPa, the homogenization is performed twice, the homogenization temperature is 48℃, and the particle size D50 after homogenization is 1.9 μm. In step S5, the sterilization temperature is 121℃ and the sterilization time is 15s. This embodiment is a low-dose formulation, suitable for applications where the content of active ingredients is relatively low.

[0035] Comparative Example 1 The only difference from Example 1 is that component A uses only 10 parts of inulin and does not use resistant dextrin and galactooligosaccharides, which is a single prebiotic formula.

[0036] Comparative Example 2 The only difference from Example 1 is that it does not contain component C, chromium pyridinecarboxylate, i.e., it does not contain insulin-sensitizing cofactor.

[0037] Comparative Example 3 The only difference from Example 1 is that component B uses only 2 parts of bitter melon polyphenol extract and does not use mulberry leaf extract, i.e., it does not contain α-glucosidase inhibitors.

[0038] Effect verification To verify the technical effects of the functional beverage of this invention, the following in vitro fermentation experiments and simulated digestion experiments were conducted: Experiment 1: In vitro fermentation for the production of short-chain fatty acids An in vitro batch fermentation model was used. Fecal samples from healthy volunteers were collected as inoculum. The formulations from Examples 1, 2, and 1 (Comparative Example 1) were used as fermentation substrates. Fermentation was carried out under anaerobic conditions at 37°C for 24 hours. Samples were taken at 2h, 4h, 6h, 8h, 12h, 16h, 20h, and 24h to detect the concentrations of acetic acid, propionic acid, and butyric acid in the fermentation broth. Experimental results showed that: (1) Comparative Example 1 showed a peak concentration of short-chain fatty acids at 12-16 hours of fermentation, after which the concentration dropped rapidly and reached a low level after 20 hours, showing obvious pulsed release characteristics; (2) In Example 1, the first concentration increase occurred after 6 hours of fermentation, which was contributed by the rapid fermentation of galactooligosaccharides. The concentration continued to increase from 8 to 12 hours, which was contributed by the medium-speed fermentation of resistant dextrin. From 12 to 20 hours, it remained at a high plateau, which was contributed by the slow fermentation of inulin. From 20 to 24 hours, it slowly decreased, showing a stepwise continuous release characteristic. The time window for the concentration of short-chain fatty acids to be higher than the effective threshold was extended from about 8 hours in Comparative Example 1 to about 16 hours. The effective threshold in this example is 30 μmol / g. (3) In Example 2, due to the introduction of stachyose, the release time of short-chain fatty acids was further advanced to about 4 hours after fermentation, and the effective time window was further extended to about 18 hours; The above experimental results can be found in [reference]. Figure 4 (a) verified the technical effect of the multi-time period prebiotic combination of the present invention to achieve continuous release of short-chain fatty acids.

[0039] Experiment 2: In vitro α-glucosidase inhibition experiment Using p-nitrophenyl-α-D-glucopyranoside as a substrate, the half-maximal inhibitory concentration (IC50) of component B in Examples 1, 2, and 3 on α-glucosidase was determined.

[0040] The experimental results showed that: (1) the IC50 of component B in Example 1 against α-glucosidase was 0.38 mg / mL; (2) The IC50 of the extract containing only bitter melon polyphenols in Comparative Example 3 was 1.25 mg / mL; (3) The introduction of mulberry leaf extract increased the inhibitory activity by about 3.3 times, which verified the synergistic effect of bitter melon polyphenol extract and mulberry leaf extract in inhibiting α-glucosidase activity.

[0041] Experiment 3: In vitro microbial community regulation experiment An in vitro continuous fermentation model was used. In this embodiment, the SHIME model was selected, and the formulation of Example 1 was used as the intervention. The fermentation was carried out continuously for 4 weeks, and samples were collected weekly for 16S rRNA gene sequencing analysis.

[0042] See Figure 3 The experimental results show that: (1) After 4 weeks of intervention, the relative abundance of Bifidobacterium increased significantly from 5.0% to 12.0%, the relative abundance of Lactobacillus increased from 3.0% to 8.0%, and the relative abundance of Akkermansia muciniphila increased from 1.0% to 5.0%; (2) The ratio of Firmicutes to Bacteroidetes decreased from 3.5 to 2.0, a decrease that is usually associated with improved metabolic health; (3) The relative abundance of short-chain fatty acid-producing bacteria such as Prevotella increased from 8.0% to 14.0%.

[0043] The above results verify the technical effect of the functional beverage of the present invention in regulating the intestinal flora structure and promoting the proliferation of beneficial bacteria through bitter melon polyphenol extract.

[0044] Experiment 4: Simulated Postprandial Blood Glucose Response Experiment An in vitro oral-gastric-small intestine digestion model was used. In this embodiment, the INFOGEST 2.0 method was selected to simulate the digestion process of starchy foods in the digestive tract. The effect of Example 1 on the rate of carbohydrate digestion and absorption was evaluated by the rate of reducing sugar release.

[0045] The experimental results showed that: (1) During the small intestine digestion stage, from 0 to 180 min, the peak value of the reducing sugar release curve of Example 1 was reduced by about 21.4% compared with the blank control group, and the peak appearance time was delayed by about 15 min; (2) The decrease in the rate of reducing sugar release is directly related to the competitive inhibition of α-glucosidase by 1-deoxynojirimycin in mulberry leaf extract. Meanwhile, the optimization of the intestinal flora structure by bitter melon polyphenol extract promotes the production of short-chain fatty acids. Short-chain fatty acids indirectly enhance the ability to regulate postprandial blood glucose by promoting the secretion of glucagon-like peptide-1.

[0046] See the above results Figure 4 (b) verified the technical effect of the functional beverage of the present invention in smoothing postprandial blood glucose fluctuations through multi-pathway synergistic action.

[0047] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A functional beverage for regulating gut microbiota and assisting in blood sugar management, characterized in that, The functional beverage comprises the following components by weight: Component A: 3-15 portions of a multi-stage prebiotic blend, wherein the multi-stage prebiotic blend consists of galactooligosaccharides covering the rapid fermentation stage, resistant dextrin covering the medium-speed fermentation stage, and inulin covering the slow fermentation stage. The rapid fermentation stage is 2-6 hours after ingestion, the medium-speed fermentation stage is 6-12 hours after ingestion, and the slow fermentation stage is 12-24 hours after ingestion. Component B: 0.5-5 parts of a dual-pathway polyphenol combination, wherein the dual-pathway polyphenol combination is composed of bitter melon polyphenol extract and mulberry leaf extract, wherein the bitter melon polyphenol extract is used to regulate the intestinal flora structure, and the mulberry leaf extract contains 1-deoxynojirimycin, wherein 1-deoxynojirimycin is used to inhibit α-glucosidase activity. Component C: 0.001 to 0.01 parts of insulin sensitizing cofactor, wherein the insulin sensitizing cofactor is chromium pyridinecarboxylate.

2. The functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 1, characterized in that, In component A, the mass ratio of inulin, resistant dextrin, and galactooligosaccharides is 4:3:1 to 2:1:

1.

3. The functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 1, characterized in that, In component B, the mass ratio of bitter melon polyphenol extract to mulberry leaf extract is 1:1 to 2:1; the mass fraction of 1-deoxynojirimycin in the mulberry leaf extract is not less than 0.5%.

4. The functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 1, characterized in that, It also includes a sweetener and a pH adjuster; the sweetener is erythritol, and the pH adjuster includes citric acid and sodium bicarbonate, adjusting the pH of the functional beverage to 4.0-5.

5.

5. The functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 1, characterized in that, It also includes a buffer system, which is sodium citrate, used to maintain the pH stability of the functional beverage during storage.

6. The functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 1, characterized in that, Component A further includes stachyose, wherein the mass ratio of stachyose to galactooligosaccharides is 1:3 to 1:1, and the stachyose and galactooligosaccharides together constitute the prebiotic matrix during the rapid fermentation period.

7. A method for preparing a functional beverage for regulating gut microbiota and assisting in blood glucose management as described in any one of claims 1 to 6, characterized in that, Includes the following steps: Step S1: Add component A to purified water at a temperature of 40-55°C and stir until completely dissolved to form a prebiotic aqueous solution; Step S2: Add component B to purified water and perform ultrasonic dispersion to form a polyphenol dispersion. Step S3: Mix the prebiotic aqueous solution and the polyphenol dispersion, add component C and excipients, stir evenly to obtain a mixture; Step S4: The mixture is subjected to high-pressure homogenization to obtain a uniform suspension.

8. The method for preparing a functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 7, characterized in that, In step S1, the stirring rate is 300-500 rpm and the stirring time is 15-30 min; in step S2, the ultrasonic power is 200-400 W, the ultrasonic time is 5-15 min, and the ultrasonic temperature does not exceed 40℃.

9. The method for preparing a functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 7, characterized in that, Step S3 further includes adjusting the pH value to 4.0–5.5; In step S4, the homogenization pressure is 25-40 MPa, the homogenization is performed 2-3 times, the homogenization temperature does not exceed 50℃, and the particle size D50 of the homogenized suspension is not greater than 2 μm.

10. The method for preparing a functional beverage for regulating intestinal flora and assisting in blood glucose management according to claim 7, characterized in that, The process includes a sterilization step S5 after step S4: subjecting the uniform suspension to ultra-high temperature instantaneous sterilization at a temperature of 121–135°C for 4–15 seconds; and then aseptically cooling the sterilized solution to 25–30°C and aseptically filling it.

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