A butyrate-producing polysaccharide drink for promoting low butyric acid patients and a preparation method thereof

Abstract

This application provides a polysaccharide beverage for promoting butyrate production in patients with low butyrate production and its preparation method, belonging to the field of functional food technology. The polysaccharide beverage, by weight, comprises: 7-15 parts of rapidly fermented polysaccharide, 25-55 parts of slowly fermented polysaccharide, 5-10 parts of blueberry soluble solids, and 800-1200 parts of water. The polysaccharide beverage provided by this application can construct a more stable and continuous cross-feeding network for patients with low butyrate production, specifically enrich the abundance of butyrate-producing bacteria, significantly increase butyrate production, improve intestinal barrier function, reduce low-grade inflammation, reduce gas production, and improve tolerance. It can be used as a special medical purpose formula food, functional food, or health food.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to a polysaccharide beverage for promoting butyrate production in patients with low butyrate levels in the intestines and its preparation method. Background Technology

[0002] Short-chain fatty acids (SCFAs) are the main metabolites produced by the fermentation of dietary fiber by gut microbiota, among which butyrate has attracted much attention due to its unique physiological functions. Butyrate is the primary energy source for colonic epithelial cells, and it can maintain the integrity of the intestinal barrier, regulate immune responses, and inhibit inflammatory responses. Numerous studies have shown that decreased butyrate levels are closely related to intestinal barrier dysfunction, low-grade chronic inflammation, insulin resistance, and even the development and progression of colorectal cancer.

[0003] However, there are significant differences in butyrate production capacity among individuals. Even with the exact same intake of dietary fiber, butyrate production can vary by several times or even tens of times between individuals; this difference is known as the "low butyrate producer" metabolite. The formation of this metabolite is not simply a difference in gut microbiota composition, but is determined by the functional gene capacity of the gut microbiota, metabolic network interactions, and the host's physiological state. Specifically, butyrate production depends on specific bacterial groups possessing butyryl-CoA and acetate-CoA transferase gene clusters (such as...). Faecalibacterium prausnitzii and Roseburia spp. And the integrity of the cross-feeding network. Low butyrate producers often lack these functional genes or the ability for synergistic metabolism among microbiota.

[0004] Currently, for the treatment of low butyrate producers, dietary fiber supplements are often considered a safer approach than exogenous supplementation of gut bacteria. Furthermore, researchers prefer compound products made by mixing multiple polysaccharide components, such as patents CN110381957A, CN121102364A, and CN121817488A, to supplements containing a single polysaccharide component. However, existing compound prebiotic functional foods often have the following characteristics: 1. The products are powders with simple mixtures of various components. On the one hand, the bioavailability of solid dosage forms is relatively low, while it is difficult to maintain the process and efficacy when making liquid formulations. On the other hand, different polysaccharide components have significant differences in fermentation location and fermentation speed after entering the human intestine. For example, rapidly fermenting fibers such as inulin ferment rapidly in the proximal colon and cannot provide a continuous substrate for the distal colon. While slowly fermenting fibers such as resistant starch can reach the distal colon, fermentation starts slowly and it is difficult to quickly establish a butyrate-producing niche. The free component molecules in simple mixtures or liquid formulations cannot change the effect of each component. As a result, in practical applications, there will be insufficient continuous supply of the complete cross-feeding network, which makes it difficult to further improve efficacy. 2. They pursue broad-spectrum promotion of multiple bacterial communities but cannot specifically enrich butyrate-producing bacteria and activate butyrate synthesis pathways. This makes it difficult to meet the needs of patients with low butyrate production capacity, and it is also very difficult to improve butyrate production.

[0005] Therefore, there is an urgent need to develop a functional food that can promote butyrate production in the intestines of patients with low butyrate production capacity. Summary of the Invention

[0006] To address the aforementioned problems, this application provides a polysaccharide beverage that promotes butyrate production in patients with low butyrate levels in the intestines. The raw materials of the polysaccharide beverage, by weight, include: 7-15 parts of fast-fermenting polysaccharide, 25-55 parts of slow-fermenting polysaccharide, 5-10 parts of blueberry soluble solids, and 800-1200 parts of water. The rapidly fermentable polysaccharide is selected from one or more of water-soluble arabinoxylan, fructooligosaccharide, galactooligosaccharide, short-chain inulin, and partially hydrolyzed guar gum; The slow-fermenting polysaccharide is selected from one or more of the following: high-amylose resistant starch RS2, high-ester citrus pectin, retrograde resistant starch RS3, microcrystalline cellulose, insoluble xylan, and insoluble hemicellulose. The blueberry soluble solids are obtained by enzymatic hydrolysis, juicing, and freeze-drying of fresh blueberries.

[0007] In one embodiment, the rapidly fermenting polysaccharide is water-soluble arabinoxylan, and the slowly fermenting polysaccharide is high amylose resistant starch RS2 and high ester pectin in a mass ratio of (4~6):1.

[0008] In one embodiment, the high-ester pectin is selected from one or more of high-ester citrus pectin, high-ester apple pectin, and high-ester grape pectin, preferably high-ester citrus pectin.

[0009] In one embodiment, the blueberry soluble solids are prepared by the following method: fresh blueberries are washed and crushed, cellulase and pectinase are added for enzymatic hydrolysis, the enzymes are inactivated after hydrolysis and the juice is extracted by pressing, filtered and freeze-dried to obtain blueberry soluble solids.

[0010] In one embodiment, the enzymatic hydrolysis conditions are as follows: 0.1%~1% (w / w) of cellulase and 0.01~0.1% (w / w) of pectinase are added, and enzymatic hydrolysis is carried out at 45~55°C for 1~3 h.

[0011] In one embodiment, the filtration is performed using a 200-mesh filter cloth.

[0012] In one embodiment, the polysaccharide beverage further includes a pH adjuster and / or a sweetener.

[0013] In one embodiment, the amounts of pH adjuster and sweetener can be added according to conventional dosage or actual product requirements. For example, the amount of pH adjuster can be 0.05-0.2% (w / v), and the amount of sweetener can be 0.01-0.1% (w / v).

[0014] In one embodiment, the pH adjuster and sweetener can be selected from commonly used components in the food industry, such as acidic or alkaline pH adjusters, more specifically citric acid, malic acid, lactic acid, sodium citrate, disodium hydrogen phosphate, etc., and the sweetener can be steviol glycoside, mogroside, or erythritol, etc.

[0015] On the other hand, this application also provides a method for preparing the polysaccharide beverage that promotes butyrate production in patients with low intestinal butyrate levels, the method comprising: Step S1: Dissolve the fast-fermenting polysaccharide and blueberry soluble solids in water, mix with ultrasound, add the slow-fermenting polysaccharide, and continue to mix with ultrasound to obtain a mixture. Step S2: The mixture is subjected to high-pressure homogenization, sterilized and bottled to obtain the polysaccharide beverage.

[0016] In one embodiment, in step S1, the power of ultrasonic mixing is 300~500W, and the duration is 1~20min.

[0017] In one embodiment, in step S2, the parameters for high-pressure homogenization are 15~25 MPa, and the number of times is 1~3.

[0018] In one embodiment, the method further includes the step of adjusting the pH to 4.0-5.5.

[0019] On the other hand, this application also provides the application of the polysaccharide beverage that promotes butyrate production in patients with low butyrate production, or the polysaccharide beverage prepared by the preparation method, in the preparation of functional foods that improve intestinal function in patients with low butyrate production.

[0020] In one embodiment, the functional food is used to increase butyrate production in the intestines of patients with low butyrate production, increase the abundance of butyrate-producing bacteria, improve the intestinal barrier, and reduce intestinal inflammation.

[0021] In one embodiment, the butyric acid-producing bacteria includes Clostridium plasminogen salina. F. prausnitzii and Ruminococcus brevicornus R. bromii .

[0022] The polysaccharide beverage provided in this application uses small-molecule, fast-fermenting polysaccharides and large-molecule, slow-fermenting polysaccharides as composite polysaccharide components, and adds blueberry soluble solids obtained by enzymatic hydrolysis, juicing, and freeze-drying. The blueberry soluble solids obtained by this method can fully retain the abundant organic acids (such as citric acid and malic acid), flavonoids and other polyphenols (such as anthocyanins), as well as blueberry pectin and minerals (such as potassium, iron, and manganese) in blueberries, maintaining them in a partially free, mixed state within the fruit pulp. This allows for better preparation of the polysaccharide beverage in subsequent applications. During the product's production, after ultrasonic treatment to activate the various polysaccharide components, the organic acids in the blueberry soluble solids complex with some of the hydroxyl groups in the macromolecular polysaccharides during high-pressure homogenization to form intramolecular or intermolecular hydrogen bonds or ester bonds. This spatially encapsulates various nutrients and small-molecule polysaccharides, improving the uniformity and stability of the overall active substances in the liquid formulation. Consequently, during fermentation in the colon, a complete cross-feeding network is continuously formed, reducing the temporal and spatial differences in the effectiveness of various polysaccharide components and significantly increasing butyric acid yield and butyric acid-producing bacteria abundance.

[0023] Furthermore, in a preferred embodiment of this application, water-soluble arabinoxylan, high-amylose resistant starch RS2, and high-ester pectin can selectively enrich butyric acid-producing bacteria. The abundant polyphenols, blueberry pectin, and minerals in blueberry solids also help to enrich butyric acid-producing bacteria, thereby making the polysaccharide beverage provided by this application more suitable for people with low butyric acid production.

[0024] At the same time, the appropriate addition of specific high-ester pectin to the specific beverage system of this application can enrich the feeding network, and its excellent emulsifying properties, combined with the pectin and minerals in blueberry solids, are also conducive to maintaining the overall stability of the beverage product, thus playing a positive role in the beverage's process and efficacy.

[0025] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The polysaccharide beverage provided in this application is designed for patients with low butyrate production in the intestine (fecal butyrate concentration <5μmol / g). It uses a specific combination of polysaccharide components and is supplemented with blueberry soluble solids prepared by a specific method, as well as a specific preparation process. This can construct a more stable and continuous cross-feeding network, specifically enrich the abundance of butyrate-producing bacteria, significantly increase butyrate production, improve intestinal barrier function, reduce low-grade inflammation, and this feeding network helps reduce gas production and improve the tolerance of the beverage. It can be used as a special medical purpose formula food, functional food, or health food. 2. The polysaccharide beverage provided in this application, as a liquid preparation, has better bioavailability and significantly improved product stability under specific components and processing methods, making it suitable for industrial production and commercial application. Detailed Implementation

[0026] To more clearly illustrate the technical solution of this application, detailed descriptions are provided below in conjunction with embodiments. These embodiments are merely preferred implementations of the present invention and are not intended to limit the scope of the invention. Any modifications, equivalent substitutions, or improvements made by those skilled in the art without departing from the principles of the present invention should be included within the protection scope of the present invention.

[0027] Unless otherwise specified, all raw materials, reagents, and instruments involved in the embodiments of this application are commercially available products. Specifically: the water-soluble arabinoxylan used is commercially available food-grade arabinoxylan (Fibregum™, Südzucker), with a molecular weight of approximately 100 kDa and an arabinose / xylose ratio of approximately 0.7. The high amylose resistant starch RS2 is commercially available high amylose corn starch (Hylon VII, Ingredion, amylose content 70%). The high-ester pectin used is commercially available food-grade high-ester pectin with a degree of esterification (DE) of 72% and a molecular weight of approximately 150 kDa.

[0028] In the following examples, the blueberry soluble solids were prepared using the following method: Fresh blueberries were washed, cleaned, and crushed. 0.2% (w / w) of cellulase and 0.05% (w / w) of pectinase were added, and the mixture was enzymatically hydrolyzed at 50°C for 2 hours. After hydrolysis, the enzymes were inactivated, and the juice was extracted by pressing. The juice was filtered through a 200-mesh filter cloth, and the filtrate was freeze-dried to obtain blueberry soluble solids. The total organic acid content of this soluble solids was approximately 23 mg / g, and the anthocyanin content was approximately 8 mg / g.

[0029] Example 1 This embodiment provides a polysaccharide beverage that promotes butyrate production in patients with low intestinal butyrate levels, prepared using the following method: Step S1: Dissolve 10g of water-soluble arabinoxylan and 6g of blueberry soluble solids in 800mL of water, sonicate at 400W for 3min, then add 25g of high amylose resistant starch RS2 and 5g of high ester citrus pectin, and continue sonicating for 5min to obtain a mixture. Step S2: Add 0.4g of citric acid as a pH adjuster and 0.1g of steviol glycoside as a sweetener to the mixture obtained in step S1, then add water to make up to a total volume of 1000g, transfer to a high-pressure homogenizer, homogenize twice at 20 MPa, sterilize at 121℃ for 15 min, and aseptically fill to obtain a polysaccharide beverage product with a total polysaccharide addition of 4wt% and a fast-to-slow fermentation polysaccharide ratio of 1:3.

[0030] Examples 2 to 5 Examples 2 through 5 all used the preparation method of Example 1 to prepare polysaccharide beverages, the difference being the raw materials and their amounts. Specifically: In Example 2, the raw materials included 12g of water-soluble arabinoxylan, 30g of high amylose resistant starch RS2, and 6g of high-ester citrus pectin, for a total polysaccharide addition of 4.8wt%. The ratio of fast to slow fermentation polysaccharides was 1:3. The remaining raw materials and amounts were the same as in Example 1.

[0031] In Example 3, the amount of blueberry soluble solids added was 8g, and the other raw materials and amounts were the same as in Example 1.

[0032] In Example 4, the raw materials included 8g of water-soluble arabinoxylan, 26g of high-amylose resistant starch RS2, and 6g of high-ester citrus pectin, totaling 4wt% polysaccharide. The ratio of fast to slow fermentation polysaccharides was 1:4. The remaining raw materials and amounts were the same as in Example 1.

[0033] In Example 5, the raw materials included 12g of water-soluble arabinoxylan, 25g of high amylose resistant starch RS2, and 5g of high-ester citrus pectin, totaling 4.2wt% polysaccharide. The ratio of fast to slow fermentation polysaccharides was 1:2.5. The remaining raw materials and amounts were the same as in Example 1.

[0034] The polysaccharide drinks prepared in Examples 1 to 5 above are designated as 1# to 5# respectively. Among them, the polysaccharide drinks 1# to 5# are all light blue liquids with uniform texture, no visible sediment, smooth taste, and a pleasant sweet and sour flavor.

[0035] Test Example 1: In Vitro Simulated Colon Fermentation Experiment The specific experimental procedure is as follows: Fresh feces were collected from 5 healthy volunteers who were identified as "low butyrate producers" (fecal butyrate concentration <5 μmol / g, average 3.2±1.1 μmol / g) by fecal metabolomics. Equal volumes were mixed to prepare a 10% (w / v) fecal microbial suspension. Take 50 mL of anaerobic culture medium (containing no carbohydrates) and dispense it into anaerobic bottles. Add the following beverage samples as substrates (final concentration is 0.5% (w / v) based on total polysaccharides). Each group has 3 replicates: beverages 1#~5# prepared in Examples 1~5; a single water-soluble arabinoxylan component, designated D1#; a single high amylose resistant starch RS2 component, designated D2#; a beverage sample obtained based on Example 1 without the addition of blueberry soluble solids, designated D3#; a sample obtained based on Example 1 using 30g of high amylose RS2 without the addition of high-ester citrus pectin, designated D4#; and a sample obtained based on Example 1 using 138mg of citric acid and 48mg of anthocyanins instead of 6g of blueberry soluble solids, designated D5#. After inoculating 5 mL of fecal microbial suspension, an N2 / CO2 mixture (80:20) was introduced to remove oxygen, and the mixture was sealed and cultured at 37°C with shaking (120 rpm). Samples were taken at 6 h, 12 h, and 24 h of fermentation, and the supernatant was collected by centrifugation. The content of short-chain fatty acids (SCFA) was determined by GC-FID. At the same time, the cumulative gas production over 24 h was measured using a hydrogen detector.

[0036] The results are shown in Table 1: Table 1 Comparison of butyric acid yield and gas production after 24 h of in vitro fermentation for each example (n=3, mean±SD)

[0037] Note: Compared with the control group, *p<0.05, **p<0.01.

[0038] As shown in Table 1, compared with the blank group and other control groups, the beverages prepared in Examples 1-5 of this application have significantly increased butyric acid yield and short-chain fatty acid content, as well as lower gas production. In particular, beverage #1 prepared in Example 1 has a butyric acid content that is more than 12 times higher than that of the blank group. D3#, which did not contain added blueberry soluble solids, showed poor overall integration of the polysaccharide components; D4#, which did not contain added high-ester citrus pectin, showed uneven polysaccharide integration and significantly reduced efficacy; D5#, which used only citric acid and anthocyanins, was less effective than the examples, indicating that the blueberry soluble solids prepared using a specific method are more suitable for the final system state of the components. Therefore, the specific component combination and preparation method used in this application can significantly improve the efficacy of the complex polysaccharide beverage in increasing butyric acid yield.

[0039] Meanwhile, the final hydrogen production of the polysaccharide beverages provided in Examples 1-5 was also mitigated. This is because after the product reaches the colon, the fermentation substrate disperses from the proximal colon to the distal colon, significantly reducing the peak gas production rate. This allows more time for gas to be absorbed or expelled by the intestines, thereby improving tolerability. Furthermore, the selection of butyric acid-producing bacteria (such as...) F. prausnitzii The polysaccharides utilized allow more carbon to enter the butyric acid synthesis pathway, relatively reducing gas production in the acetic acid fermentation branch. Lactic acid produced by the rapid component is used as a cross-feeding substrate for butyric acid synthesis, further reducing additional gas production. Therefore, the combined effect of reduced gas production rate and carbon redistribution improves beverage tolerability and further demonstrates the holistic nature of the polysaccharide components in this application.

[0040] Test Example 2: Validation of a Low-Butyrate Producer Animal Model The specific experimental procedure is as follows: 1. Animal model construction SPF-grade male BALB / c mice (6-8 weeks old, weighing 18-22 g) were provided by Guangdong Vital River Animal Technology Co., Ltd. All animal experimental procedures were approved by the Animal Experiment Ethics Committee of Jinan University.

[0041] A "low butyrate producer" mouse model was established: Mice were continuously administered a mixture of antibiotics (vancomycin 0.2 g / L, neomycin 0.2 g / L, metronidazole 0.2 g / L, 0.2 mL daily) by gavage for 7 days to clear the intestinal flora. Subsequently, fecal bacterial suspension (10% w / v, 0.2 mL daily) from low butyrate producer volunteers was continuously administered by gavage for 14 days to establish a humanized gut microbiota model. The model's success was validated by fecal metabolomics: fecal butyrate concentration <3 μmol / g, and butyrate-producing bacteria (…). F. prausnitzii + R. bromii Abundance <0.5%.

[0042] 2. Experimental grouping and intervention The model mice were divided into groups of 10 mice each, according to the samples in Test Example 1. Each group received 300 mg / kg (based on polysaccharides) via gavage. A normal control group (normal mice, gavaged with an equal volume of physiological saline) and a model group (model mice, gavaged with an equal volume of physiological saline) were established. Gavage was administered once daily for 4 consecutive weeks. During the intervention period, mice had free access to water and food.

[0043] 3. Sample collection and indicator detection After the intervention, fresh feces were collected from mice, and the concentration of fecal butyric acid was determined by GC-FID; butyric acid-producing bacteria in the feces were determined by qPCR. F. prausnitzii , R. bromiiAbundance; serum was collected and lipopolysaccharide (LPS) levels were measured using ELISA; colon tissue was collected and inflammatory factor (IL-1β, IL-6, TNF-α) levels were measured using ELISA; and the expression levels of tight junction proteins (ZO-1, Occludin) in colon tissue were measured using Western blotting.

[0044] The results are shown in Tables 2 and 3: Table 2. Effects of different products on fecal butyrate and butyrate-producing bacteria abundance in mice with low butyrate production (n=10, mean±SD)

[0045] Note: Compared with the model control group, * indicates p<0.05, ** indicates p<0.01; compared with the normal control group, # indicates p<0.05, ## indicates p<0.01.

[0046] Table 3. Effects of different products on intestinal barrier and inflammatory markers in mice (n=10, mean±SD)

[0047] Note: Compared with the model control group, * indicates p<0.05, and ** indicates p<0.01.

[0048] As shown in Tables 2 and 3, the beverages from Examples 1-5 significantly increased fecal butyrate concentration in mice with low butyrate production (8.2-9.2 μmol / g), approaching the level of the normal control group (9.8 μmol / g); significantly reduced serum LPS levels (0.25-0.30 EU / mL), approaching the level of the normal control group (0.22 EU / mL); and significantly reduced the levels of pro-inflammatory factors in the colon (IL-1β, IL-6, TNF-α), with a reduction of 50-60%. Among them, beverage #1 showed the best effect, with a butyrate recovery rate of 93.9%.

[0049] Test Example 3: Product Stability Experimental Method: All beverage samples from Test Example 1, except for D1# and D2#, were filled into transparent glass bottles, sealed, and placed in a constant temperature and humidity chamber (37℃±2℃, 75%±5% RH) for accelerated testing for 6 months. Samples were taken at 0, 30, 60, 90, and 180 days. After standing, the bottom of the bottles was observed for any visible sediment. The results are shown in Table 4. Table 4

[0050] As shown in Table 4, the polysaccharide beverages provided in Examples 1-5 have better stability systems, and the specific components and preparation methods play an important role in improving the stability of the beverage system.

[0051] The above description is merely an embodiment of this application and is not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. A polysaccharide beverage that promotes butyrate production in patients with low intestinal butyrate levels, characterized in that, The ingredients of the polysaccharide beverage, by weight, include: 7-15 parts of fast-fermenting polysaccharide, 25-55 parts of slow-fermenting polysaccharide, 5-10 parts of blueberry soluble solids, and 800-1200 parts of water. The rapidly fermentable polysaccharide is selected from one or more of water-soluble arabinoxylan, fructooligosaccharide, galactooligosaccharide, short-chain inulin, and partially hydrolyzed guar gum; The slow-fermenting polysaccharide is selected from one or more of the following: high amylose resistant starch RS2, high ester pectin, retrograde resistant starch RS3, microcrystalline cellulose, insoluble xylan, and insoluble hemicellulose. The blueberry soluble solids are obtained by enzymatic hydrolysis, juicing, and freeze-drying of fresh blueberries.

2. The polysaccharide beverage according to claim 1, characterized in that, The fast-fermenting polysaccharide is water-soluble arabinoxylan, and the slow-fermenting polysaccharide is high-amylose resistant starch RS2 and high-ester pectin in a mass ratio of (4~6):

1.

3. The polysaccharide beverage according to claim 1 or 2, characterized in that, The high-ester pectin is selected from one or more of high-ester citrus pectin, high-ester apple pectin, and high-ester grape pectin.

4. The polysaccharide beverage according to claim 1, characterized in that, The blueberry soluble solids are prepared by the following method: fresh blueberries are washed and crushed, cellulase and pectinase are added for enzymatic hydrolysis, the enzymes are inactivated and the juice is extracted by pressing, filtered and freeze-dried to obtain blueberry soluble solids.

5. The polysaccharide beverage according to claim 4, characterized in that, The enzymatic hydrolysis conditions are as follows: add 0.1%~1% (w / w) of cellulase and 0.01~0.1% (w / w) of pectinase, and hydrolyze at 45~55℃ for 1~3 h.

6. The polysaccharide beverage according to claim 1, characterized in that, The polysaccharide beverage also includes pH adjusters and / or sweeteners.

7. The method for preparing a polysaccharide beverage that promotes butyrate production in patients with low butyrate levels as described in any one of claims 1-6, characterized in that, The method includes: Step S1: Dissolve the fast-fermenting polysaccharide and blueberry soluble solids in water, mix with ultrasound, add the slow-fermenting polysaccharide, and continue to mix with ultrasound to obtain a mixture. Step S2: The mixture is subjected to high-pressure homogenization, sterilized and bottled to obtain the polysaccharide beverage.

8. The method according to claim 7, characterized in that, In step S1, the power of ultrasonic mixing is 300~500W, and the duration is 1~20min; And / or, in step S2, the parameters for high-pressure homogenization are 15~25 MPa, and the number of times is 1~3. And / or, the method further includes the step of adjusting the pH to 4.0-5.

5.

9. The polysaccharide beverage for promoting butyrate production in patients with low butyrate production as described in any one of claims 1-6, or the polysaccharide beverage prepared by the preparation method described in claim 7 or 8, in the preparation of functional foods that improve intestinal function in patients with low butyrate production.

10. The application according to claim 9, characterized in that, The functional food is intended to increase butyrate production in the intestines of patients with low butyrate production capacity whose fecal butyrate concentration does not exceed 5 μmol / g, improve the butyrate-producing bacteria abundance, enhance the intestinal barrier, and reduce intestinal inflammation.

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