A brown algal beverage and a method for preparing the same

Abstract

The application relates to the field of functional food, and particularly discloses a brown algae plant beverage and a preparation method thereof. The brown algae plant beverage comprises the following raw materials in parts by weight: 15-20 parts of brown algae oligosaccharide-fucoidan compound, 5-10 parts of blueberry powder, 3-6 parts of water-soluble curcumin, 4-8 parts of grape seed extract, 5-10 parts of acidic polysaccharide, 3-5 parts of dandelion powder, 1.5-2.5 parts of probiotics, 1-1.5 parts of flavor regulator and 1500-2000 parts of purified water. The brown algae plant beverage can remove helicobacter pylori through fucoidan biosorption and can reduce gastric mucosal inflammatory response through brown algae oligosaccharide, and has a strong inhibiting and eradicating effect on helicobacter pylori.

Description

Technical Field

[0001] This application relates to the field of functional food technology, and more specifically, to a brown algae plant beverage and its preparation method. Background Technology

[0002] Helicobacter pylori (HP) is a Gram-negative, spiral-shaped, flagellated bacterium belonging to the phylum Proteobacteria. It has a strong ability to survive in the harsh acidic environment of the stomach and can colonize the surface of human gastric mucosal epithelial cells. It is one of the most prevalent gastric pathogens worldwide. HP infection is a major cause of various gastrointestinal diseases, including chronic gastritis, peptic ulcers, gastric mucosa-associated lymphoid tissue lymphoma, and even gastric cancer. After infection, the body is generally unable to clear HP spontaneously because the bacterium can evade host immune clearance through various virulence factors. Simultaneously, HP infection can induce excessive inflammation and immune responses in the body, releasing large amounts of inflammatory factors, leading to chronic inflammation and damage to the gastric mucosa.

[0003] Currently, clinical treatment of Helicobacter pylori mainly relies on standard triple or quadruple therapy based on proton pump inhibitors combined with two antibiotics. However, with the widespread use of antibiotics, the drug resistance rate of Helicobacter pylori is constantly rising, and the failure rate of traditional eradication therapy is increasing year by year. In addition, due to its broad-spectrum bactericidal properties, antibiotic therapy often leads to intestinal flora imbalance while eradicating Helicobacter pylori, causing adverse reactions such as diarrhea, increased drug resistance, and abnormal immune function. Therefore, finding safe and effective adjuvant therapy methods has become an urgent problem to be solved in the field of Helicobacter pylori infection prevention and control.

[0004] Fucoidan has the effect of eliminating Helicobacter pylori, effectively preventing the adhesion of Helicobacter pylori to gastric mucosal epithelial cells, correcting intestinal flora imbalance caused by standard quadruple therapy, protecting the gastric mucosa, and inhibiting gastric inflammation. Currently, there are studies on the use of fucoidan for the prevention of Helicobacter pylori infection, such as the patent application document with application number CN202510643348.0, which discloses the preparation of a solid beverage using fucoidan with whey protein, resistant dextrin, etc., to improve gastric inflammation during the Helicobacter pylori infection process and reduce the colonization of Helicobacter pylori.

[0005] Fucoidan oligosaccharides are low-molecular-weight oligosaccharides produced from sodium alginate derived from brown algae such as kelp, Sargassum, giant kelp, and Paecilomyces, through a degradation process. Compared to alginate, fucoidan oligosaccharides have the advantages of low molecular weight, good water solubility, and easy absorption by the matrix. Fucoidan oligosaccharides possess various biological activities, including antioxidant, anti-inflammatory, antibacterial, and immunomodulatory effects, as well as the ability to regulate intestinal flora structure. However, there are currently no reports on beverages using fucoidan oligosaccharides as the main ingredient for synergistic intervention against intestinal flora imbalance and gastric inflammation following Helicobacter pylori infection. Summary of the Invention

[0006] This application provides a brown algae plant beverage with fucoidan and fucosaccharide as the main raw materials. It aims to utilize fucoidan to eliminate Helicobacter pylori and brown algae oligosaccharide to regulate intestinal flora and have anti-inflammatory and other multiple biological activities. The goal is to prepare a plant beverage that can prevent / reduce Helicobacter pylori infection, regulate intestinal flora disorder after Helicobacter pylori infection, and relieve gastric inflammation. This provides a safe and effective food-grade solution for primary and secondary intervention of Helicobacter pylori infection.

[0007] In the first aspect, this application provides a brown algae plant-based beverage, which adopts the following technical solution: A brown algae plant beverage comprising the following ingredients in parts by weight: 15-20 parts brown algae oligosaccharides, 5-10 parts blueberry powder, 3-6 parts water-soluble curcumin, 4-8 parts grape seed extract, 5-10 parts acidic polysaccharides, 3-5 parts dandelion powder, 1.5-2.5 parts probiotics, 1-1.5 parts flavor modifier, and 1500-2000 parts purified water; The preparation method of the brown algae oligosaccharide-fucoidan complex is as follows: (1) After washing the brown algae raw material, add a weak acid solution with pH 3-4, extract in a water bath at 80-100℃ for 2-4 hours, filter, take the filter residue and extract 1-2 times, and combine the filtrates. (2) Add calcium salt with a final concentration of 1% to the filtrate, stir at room temperature for 1 hour, and then filter to obtain filter residue and filtrate; (3) Add a 1% hydrochloric acid solution to the filter residue obtained in step (2), decalcify for 2-4 hours, then add a 2-4% hydrochloric acid solution, keep warm at 90-100℃ for 4-5 hours, neutralize with sodium hydroxide solution, decolorize with activated carbon, filter with diatomaceous earth, and then spray dry after 2kD ultrafiltration and 300Da nanofiltration to obtain brown algae oligosaccharide; (4) The filtrate obtained in step (2) is filtered through diatomaceous earth, concentrated and spray-dried to obtain fucoidan. Fucoidan and brown algae oligosaccharide are mixed in a ratio of 1:3-6 to obtain brown algae oligosaccharide-fucoidan complex.

[0008] By adopting the above technical solution, fucoidan is obtained from brown algae raw materials, such as wakame, kelp, and Sargassum, through a two-step extraction process using a weak acid solution to obtain a brown algae active polysaccharide complex. After adding calcium salt, sodium alginate forms calcium alginate precipitate, thereby separating sodium alginate and fucoidan. The calcium alginate precipitate is then decalcified by adding dilute hydrochloric acid to obtain alginic acid. The solution is then subjected to hydrochloric acid and high temperature to produce a fucoidan solution containing sodium chloride. The solution is then decolorized with activated carbon, and polysaccharides with a molecular weight greater than 2000 Da are removed by ultrafiltration. Sodium chloride in the system is then removed by 300 Da nanofiltration. Finally, the fucoidan is obtained by spray drying.

[0009] The resulting brown algae oligosaccharides have a small molecular weight and are easily absorbed. As a prebiotic, they can regulate the intestinal flora structure, promote the production of short-chain fatty acids, and exert anti-inflammatory and immunomodulatory effects. Fucoidan, as a natural extract, has good safety and does not produce drug resistance. It can inhibit the adhesion and colonization of Helicobacter pylori, reduce gastric inflammation, and play an antioxidant and repair role. It can also regulate the intestinal flora, thus exhibiting a multi-level intervention effect on Helicobacter pylori. Acidic polysaccharides can block the surface receptors of Helicobacter pylori and inhibit the specific binding of bacteria to the gastric epithelium. Blueberry powder can inhibit the adsorption of Helicobacter pylori to the gastric mucosa. Its rich anthocyanins have anti-inflammatory properties and can reduce gastric inflammation. Grape seed extract can inhibit the growth of Helicobacter pylori and has an anti-Helicobacter pylori adhesion effect. Water-soluble curcumin can inhibit the proliferation of Helicobacter pylori, inhibit urease activity, and reduce the expression of virulence genes. The above raw materials are made into brown algae plant beverages, which can effectively inhibit the activity of Helicobacter pylori.

[0010] The ingredients are not simply added together, but rather work synergistically to intervene in Helicobacter pylori infection and related intestinal flora imbalance. Acidic polysaccharides block the surface receptors of Helicobacter pylori, inhibiting its binding to the gastric epithelium. The active ingredients in blueberry powder can interfere with the adhesion ability of Helicobacter pylori. The polyphenols in grape seed extract also have anti-adhesion activity. The three start from different molecular targets, forming a multi-adhesion blocking network, synergistically enhancing the anti-colonization effect. Water-soluble curcumin can directly inhibit the colonization of Helicobacter pylori, grape seed extract inhibits the growth of Helicobacter pylori, and fucoidan also has a certain antibacterial activity. The three work together to inhibit the survival and reproduction of Helicobacter pylori. As a prebiotic, fucoidan can promote the proliferation of beneficial bacteria. Probiotics directly replenish beneficial bacteria, while acidic polysaccharides can regulate the homeostasis of the intestinal microenvironment. The three form a repair system of prebiotics, probiotics, and flora-regulating polysaccharides, restoring the intestinal flora imbalance caused by Helicobacter pylori infection. Fucoidan oligosaccharides exert anti-inflammatory effects, water-soluble curcumin has anti-inflammatory properties, anthocyanins in blueberry powder also have anti-inflammatory properties, and dandelion has a warming and anti-inflammatory effect. These four components synergistically inhibit the excessive inflammatory response induced by Helicobacter pylori infection. Acidic polysaccharides block bacterial adhesion, water-soluble curcumin and blueberry powder clear inflammation and oxidative stress, and fucoidan oligosaccharides and probiotics repair the intestinal barrier. This three-layered protection works synergistically, firstly protecting the integrity of the gastric and intestinal mucosa.

[0011] Moreover, this application is presented in the form of a plant-based beverage, which has a good taste and is convenient to drink. Consumers are more willing to take it for a long time, making it suitable as a daily adjunctive intervention product for consumers infected with Helicobacter pylori.

[0012] Preferably, the acidic polysaccharide comprises acidic polysaccharide from *Agrocybe aegerita* and acidic polysaccharide from *Lonicera japonica* in a mass ratio of 1:0.5-2.

[0013] By adopting the above technical solutions, acidic polysaccharides are key active substances that inhibit the adhesion of Helicobacter pylori, effectively inhibiting the adhesion of Helicobacter pylori to human gastric adenocarcinoma epithelial cells; the main chain of Agrocybe aegerita acidic polysaccharides is composed of D-glucose, D-glucomannan, galacturonic acid and D-xylose, which have immunomodulatory and direct antibacterial effects; honeysuckle acidic polysaccharides contain a variety of active ingredients such as phenolic acids, flavonoids and polysaccharides, which have anti-inflammatory and antibacterial effects and can prevent Helicobacter pylori from adhering to the stomach wall; the combined use of the two can directly achieve antibacterial, adhesion-blocking and anti-inflammatory effects, and the combined anti-adhesion and antibacterial effects are stronger and more comprehensive.

[0014] Preferably, the dandelion powder is a microcapsule with a mixture of dandelion extract and hyaluronic acid as the core material and high molecular weight whey protein as the wall material.

[0015] By adopting the above technical solutions, dandelion extract contains active ingredients such as chicoric acid and luteolin, which can reduce the adhesion of Helicobacter pylori to the gastric mucosa. It also has anti-inflammatory and antioxidant properties, which can help repair the gastric mucosa. Hyaluronic acid has targeting and bioadhesive properties, which can help microcapsules adhere to the surface of the gastric mucosa. The wall material can help protect the sensitive dandelion active ingredients, allowing them to pass through the highly acidic environment of the stomach and reach the site of infection for release. At the same time, microencapsulation can effectively mask unpleasant flavors and protect the active ingredients from external factors such as light, oxygen, and moisture, thus extending the shelf life of the product.

[0016] High molecular weight whey protein forms gels or flocs in gastric acid, providing physical protection for dandelion extract and hyaluronic acid, preventing premature degradation by gastric acid. Furthermore, high molecular weight whey protein is a natural substrate for pepsin, allowing for preferential enzymatic hydrolysis and thus reducing pepsin's damage to dandelion extract and hyaluronic acid. After partial consumption of high molecular weight whey protein, the active ingredients of dandelion are released, achieving targeted and sustained release in the stomach, allowing them to exert their effects at effective concentrations on the gastric mucosa. High molecular weight whey protein itself possesses anti-inflammatory, antibacterial, and immunomodulatory functions; it contains lactoferrin, which can inhibit the growth of Helicobacter pylori by competing for iron. It also reduces urease activity and destroys the ammonia cloud protective layer on which dandelion depends for survival, complementing the inhibitory proliferation and anti-adhesion mechanisms of dandelion. High molecular weight whey protein can promote gastric mucosal repair, and combined with the anti-inflammatory effect of dandelion, it can synergistically protect the stomach by inhibiting pathogens and repairing damage. Hyaluronic acid has the effect of protecting the gastric mucosa and promoting the regeneration of gastric mucosal ulcer cells, which can protect and repair the gastric mucosa. Moreover, hyaluronic acid is an excellent mucosal adhesive, which can prolong the residence time of dandelion extract in the stomach, help dandelion extract adhere to the stomach wall for a longer time, and continuously exert its effect, thereby playing a synergistic role in inhibiting the proliferation of Helicobacter pylori.

[0017] Preferably, the mass ratio of the mixture of dandelion extract and hyaluronic acid to high molecular weight whey protein is 1:3-4, and the mass ratio of dandelion extract to hyaluronic acid is 1:0.2-0.4.

[0018] By adopting the above technical solution, the mass ratio of the core material to the wall material can provide high physical stability. Whey protein, as the wall material, can form a dense and stable protective film on the surface of the core material, thereby achieving efficient encapsulation of active ingredients. Moreover, it can flocculate in the gastric acid environment, and the formed flocs can lock the active ingredients of dandelion in the stomach, achieving targeted release. Furthermore, the appropriate amount of high molecular weight whey protein can be enzymatically hydrolyzed, protecting the effective ingredients of dandelion from premature destruction and achieving sustained release.

[0019] Preferably, the molecular weight of the hyaluronic acid is 800-1200 kDa.

[0020] By adopting the above technical solution, hyaluronic acid with a molecular weight above has better viscoelasticity, cohesiveness and film-forming properties. It can form a more viscous network structure in solution to encapsulate and adhere dandelion extract, increasing the viscosity and stability of the core material. Its strong mucosal adhesion helps to prolong the residence time of active ingredients in the stomach, making it suitable for targeted delivery to the stomach.

[0021] Preferably, the water-soluble curcumin is an esterification of curcumin and carboxylated chitosan.

[0022] By adopting the above technical solution, chitosan exhibits excellent antioxidant and antibacterial activity. Carboxylation followed by esterification transforms water-insoluble curcumin into a water-soluble material, solving the problems of its poor solubility and easy precipitation when used as a beverage ingredient. Furthermore, the modified water-soluble curcumin is less prone to problems during processing and storage, ensuring the stability of the product's efficacy throughout its shelf life. Curcumin itself can inhibit the growth of Helicobacter pylori and the formation of urease biofilms, and its derivatives also possess excellent antibacterial activity. Esterification does not compromise its core efficacy. Carboxylated chitosan possesses even better antibacterial properties than chitosan itself. The combination of the two achieves dual antibacterial effects, helping to clear oxidative stress at the site of infection and reduce damage to the gastric mucosa. In addition, chitosan has good biocompatibility and biodegradability. Combined with the anti-inflammatory effects of curcumin, this esterified compound helps create a more favorable repair environment for damaged gastric mucosa.

[0023] Preferably, the probiotic is selected from at least one of Lactobacillus casei, Bifidobacterium lactis, Lactobacillus plantarum, Bacillus coagulans, and Lactobacillus acidophilus.

[0024] Preferably, the probiotics include Lactobacillus plantarum and Lactobacillus acidophilus in a mass ratio of 1:0.8-1.

[0025] By adopting the above technical solutions, *Lactobacillus plantarum* can significantly enhance the expression of tight junction proteins in the intestine, strengthen the intestinal barrier, reduce the invasion of harmful substances, optimize the microbial community structure, promote the proliferation of beneficial bacteria, and increase the level of short-chain fatty acids. *Lactobacillus acidophilus* can help maintain the acid-base balance of the intestine, create an environment unfavorable to the growth of harmful bacteria, compete with harmful bacteria for adhesion sites and nutrients, inhibit the colonization of *Helicobacter pylori*, and promote the proliferation of beneficial bacteria such as lactobacilli in the intestine. The two work together to restore the healthy balance of the intestinal microbiome.

[0026] Furthermore, *Lactobacillus plantarum* can inhibit inflammatory signals from *Helicobacter pylori* and reduce pro-inflammatory factors, while *Lactobacillus acidophilus* can improve neutrophil infiltration, reduce tissue damage, and promote gastric mucosal repair, thereby inhibiting gastric inflammatory responses caused by *Helicobacter pylori*, increasing the eradication rate of *Helicobacter pylori*, and regulating inflammatory responses.

[0027] Preferably, the probiotics are pre-treated with a processing solution containing sodium alginate, calcium salt and kudzu root freeze-dried powder.

[0028] By adopting the above technical solution, sodium alginate is a material with good biocompatibility with probiotics. Alginate ions can combine with calcium ions to form calcium alginate gel microcapsules, thereby protecting the activity of probiotics. The polysaccharides in kudzu root freeze-dried powder undergo a cross-linking reaction with calcium alginate, increasing the structural compactness of the microcapsules, thereby preventing probiotics from contacting gastric acid and reducing the death of probiotics during digestion. Therefore, kudzu root freeze-dried powder can act as a buffer medium to protect probiotics from direct contact with gastric acid. The slightly alkaline environment of the intestine can act as a suitable environment to dissolve the microcapsules and release their contents. The slightly alkaline environment of the intestine can also neutralize the acidic conditions of gastric acid, which is beneficial to maintaining the number of live bacteria. In addition, kudzu root freeze-dried powder contains puerarin, which has antioxidant effects and can effectively inhibit the inflammatory response caused by Helicobacter pylori, alleviating stomach discomfort symptoms.

[0029] Preferably, the flavor modifier is at least one of acidity modifier, sweetener, and food flavoring.

[0030] Secondly, this application provides a method for preparing a brown algae plant beverage, which adopts the following technical solution: A method for preparing a brown algae plant beverage includes the following steps: The brown algae oligosaccharide-fucoidan complex was added to pure water and stirred to dissolve. Then, blueberry powder, water-soluble curcumin, grape seed extract, acidic polysaccharide, flavor modifier, dandelion powder and probiotics were added. After mixing evenly, the mixture was cooled to room temperature, and the pH was adjusted to 3.5-6. The mixture was then bottled and pasteurized to obtain the brown algae plant beverage.

[0031] In summary, this application has the following beneficial effects: 1. Because this application uses fucoidan as the main raw material, combined with acidic polysaccharides, probiotics, blueberry powder, and dandelion powder, it achieves comprehensive intervention against Helicobacter pylori infection through multiple pathways of inhibition of Helicobacter pylori adhesion by acidic polysaccharides, blueberry powder, and grape powder; inhibition of Helicobacter pylori proliferation by water-soluble curcumin and grape powder; three-dimensional repair of intestinal flora by fucoidan, probiotics, and tea tree mushroom acidic polysaccharides; and inhibition of inflammation by fucoidan, water-soluble curcumin, blueberry powder, and dandelion. It can effectively regulate the intestinal flora disorder caused by Helicobacter pylori infection, inhibit the adhesion and proliferation of Helicobacter pylori, and relieve gastric inflammation, providing a safe and effective food-grade solution for the auxiliary intervention of Helicobacter pylori.

[0032] 2. In this application, dandelion extract and hyaluronic acid are preferably used as the core material, and high molecular weight whey protein is used as the wall material to prepare dandelion powder. Whey protein, as the wall material, provides protection and enables targeted release into the stomach, while hyaluronic acid provides mucosal adhesion and protection. Together with dandelion, which has anti-Helicobacter pylori activity, it inhibits the colonization of Helicobacter pylori, improves the clinical symptoms of Helicobacter pylori-infected individuals, and relieves gastrointestinal symptoms. Detailed Implementation

[0033] The present application will be further described in detail below with reference to the embodiments.

[0034] Water-soluble curcumin: (1) Carboxylated chitosan was prepared by TEMPO (2,2,6,6-tetramethyl-1-piperidinoxy) catalytic reaction: 0.04g TEMPO was added to 100mL deionized water, dissolved, and then 0.8g sodium bromide was added. After dissolving, 1.8g chitosan was added and stirred until a suspension was formed. 40mL sodium hypochlorite was added and stirred at room temperature for 4h. The mixture was centrifuged at 8000rpm for 10min to remove unreacted chitosan. The supernatant was adjusted to pH 7 with 1mol / L hydrochloric acid. The supernatant was dialyzed with ultrapure water for 72h using a dialysis bag with a molecular weight cutoff of 1000, during which the dialysate was changed. The mixture was then frozen at -80℃ and freeze-dried to obtain carboxylated chitosan. (2) 0.2g carboxylated chitosan, 20mL water and 10mL DMSO were mixed, and 0.14g DCC (dicyclohexylcarbodiimide) and 0.022g were added. DMAP (dimethylaminopyridine) was stirred at 35°C for 2 hours to obtain a reaction solution. 0.03 g of curcumin was dissolved in 10 mL of DMSO and added to the reaction solution. The reaction was carried out at 35°C in the dark for 12 hours. The solution was dialyzed in DMSO for 48 hours and then dialyzed in ultrapure water for 72 hours, with the dialysate being changed during the process. The solution was then frozen and freeze-dried at -80°C.

[0035] Example 2: Preparation of acidic polysaccharides from *Agrocybe aegerita*: *Agrocybe aegerita* was defatted with petroleum ether at 60°C, then the alcohol-soluble substances were removed with ethanol at 80°C, and the mixture was extracted twice with water. The filtrates were combined, concentrated, and precipitated with alcohol. The precipitate was washed with ethanol, acetone, and diethyl ether, and dried to obtain crude polysaccharide. The crude polysaccharide was loaded onto a DEAE Sepharose FF anion exchange column equilibrated with ultrapure water, eluted with 0.2 mol / L sodium chloride solution at a flow rate of 15 mL / min, and the fractions corresponding to the elution peaks were collected, dialyzed, concentrated, and freeze-dried to obtain acidic polysaccharides from *Agrocybe aegerita*.

[0036] Example 3: Preparation of honeysuckle acidic polysaccharides: 500g of honeysuckle was pulverized and passed through a 40-mesh sieve. It was then soaked in petroleum ether and ethanol for 24 hours respectively, filtered, and evaporated to dryness. Distilled water was added at a ratio of 1:20 (w / v), and the mixture was refluxed at 90℃ twice, 2 hours each time. The extracts were combined and concentrated under reduced pressure to 1 / 4 of the original volume. Four times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4℃ for 24 hours. It was then centrifuged at 4000 r / min for 10 min, the precipitate was collected, and redissolved with an appropriate amount of water. Sevage reagent was prepared by mixing chloroform and n-butanol at a volume ratio of 4:1, and added to the sample solution. Afterwards, the protein was removed by repeated extraction three times, centrifuged at 4000 r / min for 10 min, the supernatant was collected and concentrated under reduced pressure, dialyzed with a 3500 Da dialysis bag for 24 h, and then freeze-dried to obtain crude honeysuckle polysaccharide. 30 g of crude polysaccharide was dissolved in ultrapure water, centrifuged at 8000 r / min for 5 min, and the supernatant was subjected to DEAE-52 cellulose chromatography column, eluted with 0.2 mol / L sodium chloride solution, the corresponding fractions were collected, concentrated under reduced pressure, filtered, transferred to a 3500 Da dialysis bag, dialyzed with running water at 4℃ for 48 h, and then freeze-dried.

[0037] Example 4: Preparation of high molecular weight whey protein: Fresh milk was centrifuged at 4℃ and 3000 r / min for 20 min to remove the upper layer of fat, and skimmed milk was prepared. After being diluted 2 times with pure water, the pH was adjusted to 4.6 with 1N hydrochloric acid. Casein gradually coagulated to form a precipitate. The casein precipitate was separated by centrifugation at 30℃ and 3000 r / min for 15 min. The supernatant was acidic whey. The pH was adjusted to 6 with 1 mol / L sodium hydroxide solution to obtain neutral whey. The neutral whey was ultrafiltered with a 100 kDa filter membrane. The whey with a molecular weight cutoff greater than 100 kDa was concentrated 20 times. The concentrate was washed with phosphate buffer (pH 6) and concentrated again to 1 / 20 of the original volume. Dialyzed with a 12000 dialysis bag for 48 h and freeze-dried to obtain high molecular weight whey protein with a molecular weight of 73-164 kDa. Example

[0038] In the examples and comparative examples, all raw materials were selected from commercially available materials: blueberry powder was selected from Shaanxi Chenming Biotechnology, grape seed extract was selected from Shaanxi Hongtai Biotechnology, Lactobacillus plantarum was selected from Shaanxi Yanhexiang Biotechnology, catalog number YHX-00360, with an activity of 100 billion CFU / g, Lactobacillus acidophilus was selected from Xi'an Jinheng Chemical, catalog number 251124, with an activity of 50 billion CFU / g; and Bifidobacterium lactis was selected from Xi'an Shouhe Biotechnology, with an activity of 100 billion CFU / g.

[0039] Example 1: A brown algae plant beverage, the raw materials are as follows: 25g brown algae oligosaccharide-fucose polysaccharide complex, 8g blueberry powder, 5g water-soluble curcumin, 6g grape seed extract, 7g acidic polysaccharide, 5g dandelion powder, 2g probiotics, 1.5g flavor modifier and 1800g purified water.

[0040] The brown algae oligosaccharide was prepared by the following method: (1) Take 100g of brown algae raw material (dried scallops), add citric acid with pH 3, the material-liquid ratio is 1g:10mL, extract in a 100℃ water bath for 2h, filter, and repeat the extraction of the filter residue once in the above method, and combine the filtrate. (2) Add calcium salt (calcium chloride) to the filtrate with a final concentration of 1%, stir at room temperature for 1 hour, and then filter to obtain filter residue and filtrate; (3) Add a 1% hydrochloric acid solution to the filter residue obtained in step (2), decalcify for 4 hours, then add a 4% hydrochloric acid solution, stir and react at 100°C for 4 hours, neutralize the pH value to 6 with sodium hydroxide solution, decolorize with activated carbon at 65°C for 2 hours, filter through diatomaceous earth, then pass through an ultrafiltration membrane with a molecular weight cutoff of 2kD and a nanofiltration membrane with a molecular weight cutoff of 300Da in sequence, and finally spray dry. The spray drying inlet temperature is 180°C and the outlet temperature is 80°C to obtain brown algae oligosaccharide. (4) The filtrate obtained in step (2) is filtered through diatomaceous earth, concentrated and spray-dried to obtain fucoidan. Fucoidan and brown algae oligosaccharide are mixed at a mass ratio of 1:4 to obtain brown algae oligosaccharide-fucoidan complex.

[0041] Water-soluble curcumin is an esterification of curcumin and carboxylated chitosan, prepared by Preparation Example 1.

[0042] The acidic polysaccharide includes acidic polysaccharide from *Agrocybe aegerita* and acidic polysaccharide from *Lonicera japonica* in a mass ratio of 1:2. The acidic polysaccharide from *Agrocybe aegerita* was prepared in Preparation Example 2, and the acidic polysaccharide from *Lonicera japonica* was prepared in Preparation Example 3.

[0043] The dandelion powder is a microcapsule with a mixture of dandelion extract and hyaluronic acid as the core material and high molecular weight whey protein as the wall material. The preparation method of the dandelion powder microcapsule is as follows: 80g of dandelion was crushed, soaked in 3 times the amount of water for 30 minutes, decocted for 30 minutes, filtered, and the residue was treated again in the above way. The two filtrates were combined, evaporated and concentrated to 8g of raw drug per milliliter of filtrate, and freeze-dried to obtain dandelion extract. 1.5g of dandelion extract was dissolved in a mixed solution of ethanol and water (volume ratio 1:1), hyaluronic acid was added, and the mixture was stirred evenly to obtain solution A with a concentration of 1:0.4. The mass ratio of dandelion extract to hyaluronic acid was 1:0.4, and the molecular weight of hyaluronic acid was 1200kDa. It was selected from Yisheng Biotechnology (Shanghai), catalog number 61008ES60. 6.3g of high molecular weight whey protein was dissolved in water to prepare solution B with a concentration of 5mg / mL. The mass ratio of the mixture of dandelion extract and hyaluronic acid to high molecular weight whey protein was 1:3. The high molecular weight whey protein was prepared by preparation example 4. Add solution A to solution B, homogenize for 5 min, add 20 g of soybean lecithin, stir and emulsify at 85℃ for 15 min, spray dry, with inlet air temperature of 150℃, outlet air temperature of 80℃, and feed rate of 10 mL / min.

[0044] Probiotics include Lactobacillus plantarum and Lactobacillus acidophilus in a 1:1 mass ratio.

[0045] Flavor modifiers include citric acid (a sourness modifier), xylitol (a sweetener), and edible flavorings in a mass ratio of 1:0.2:0.3.

[0046] The preparation method of the above-mentioned brown algae plant beverage includes the following steps: The brown algae oligosaccharide-fucoidan complex was added to pure water and stirred to dissolve. Then, blueberry powder, water-soluble curcumin, grape seed extract, acidic polysaccharide, flavor modifier, dandelion powder and probiotics were added. After mixing evenly, the mixture was cooled to room temperature, the pH was adjusted to 6, and the mixture was bottled and pasteurized to obtain the brown algae plant beverage.

[0047] Example 2: A brown algae plant beverage, the raw materials are as follows: 20g brown algae oligosaccharide-fucose polysaccharide complex, 5g blueberry powder, 6g water-soluble curcumin, 8g grape seed extract, 10g acidic polysaccharide, 4g dandelion powder, 1.5g probiotics, 1g flavor modifier and 1500g purified water.

[0048] The brown algae oligosaccharide was prepared by the following method: (1) Take 100g of brown algae raw material (dried scallops), add citric acid with pH 3, the material-liquid ratio is 1g:10mL, extract in a 90℃ water bath for 4h, filter, and repeat the extraction of the filter residue once in the above method, and combine the filtrate. (2) Add calcium salt (calcium chloride) to the filtrate with a final concentration of 1%, stir at room temperature for 1 hour, and then filter to obtain filter residue and filtrate; (3) Add a 1% hydrochloric acid solution to the filter residue obtained in step (2), decalcify for 3 hours, then add a 2% hydrochloric acid solution, keep warm at 100°C for 4 hours, neutralize the pH value to 6 with sodium hydroxide solution, decolorize with activated carbon at 65°C for 2 hours, then filter through diatomaceous earth, and then pass through an ultrafiltration membrane with a molecular weight cutoff of 2kD and a nanofiltration membrane with a molecular weight cutoff of 300Da in sequence, and finally spray dry. The spray drying inlet temperature is 180°C and the outlet temperature is 80°C to obtain brown algae oligosaccharide. (4) The filtrate obtained in step (2) is filtered through diatomaceous earth, concentrated and spray-dried to obtain fucoidan. Fucoidan and brown algae oligosaccharide are mixed at a mass ratio of 1:3 to obtain brown algae oligosaccharide-fucoidan complex.

[0049] Water-soluble curcumin is an esterification of curcumin and carboxylated chitosan, prepared by Preparation Example 1.

[0050] The acidic polysaccharide includes acidic polysaccharide from *Agrocybe aegerita* and acidic polysaccharide from *Lonicera japonica* in a mass ratio of 1:1. The acidic polysaccharide from *Agrocybe aegerita* was prepared in Preparation Example 2, and the acidic polysaccharide from *Lonicera japonica* was prepared in Preparation Example 3.

[0051] The dandelion powder is a microcapsule with a mixture of dandelion extract and hyaluronic acid as the core material and high molecular weight whey protein as the wall material. The preparation method of the dandelion powder microcapsule is as follows: 80g of dandelion was crushed, soaked in 3 times the amount of water for 30 minutes, decocted for 30 minutes, filtered, and the residue was treated again in the above way. The two filtrates were combined, evaporated and concentrated to 8g of raw drug per milliliter of filtrate, and freeze-dried to obtain dandelion extract. 1.5g of dandelion extract was dissolved in a mixed solution of ethanol and water (volume ratio 1:1), hyaluronic acid was added, and the mixture was stirred evenly to obtain solution A with a concentration of 1:0.4. The mass ratio of dandelion extract to hyaluronic acid was 1:0.4, and the molecular weight of hyaluronic acid was 1200kDa. It was selected from Yisheng Biotechnology (Shanghai), catalog number 61008ES60. 6.3g of high molecular weight whey protein was dissolved in water to prepare solution B with a concentration of 5mg / mL. The mass ratio of the mixture of dandelion extract and hyaluronic acid to high molecular weight whey protein was 1:3. The high molecular weight whey protein was prepared by preparation example 4. Add solution A to solution B, homogenize for 5 min, add 20 g of soybean lecithin, stir and emulsify at 85℃ for 15 min, spray dry, with inlet air temperature of 150℃, outlet air temperature of 80℃, and feed rate of 10 mL / min.

[0052] Probiotics include Lactobacillus plantarum and Lactobacillus acidophilus in a 1:1 mass ratio.

[0053] Flavor modifiers include citric acid (a sourness modifier), xylitol (a sweetener), and edible flavorings in a mass ratio of 0.8:0.1:0.1.

[0054] The preparation method of the above-mentioned brown algae plant beverage includes the following steps: The brown algae oligosaccharide-fucoidan complex was added to pure water and stirred to dissolve. Then, blueberry powder, water-soluble curcumin, grape seed extract, acidic polysaccharide, flavor modifier, dandelion powder and probiotics were added. After mixing evenly, the mixture was cooled to room temperature, the pH was adjusted to 6, and the mixture was bottled and pasteurized to obtain the brown algae plant beverage.

[0055] Example 3: A brown algae plant beverage, the raw materials are as follows: 18g brown algae oligosaccharide-fucose polysaccharide complex, 10g blueberry powder, 3g water-soluble curcumin, 4g grape seed extract, 5g acidic polysaccharide, 3g dandelion powder, 2.5g probiotics, 1.5g flavor modifier and 2000g purified water.

[0056] The brown algae oligosaccharide was prepared by the following method: (1) Take 100g of brown algae raw material (dried scallops), add citric acid with pH 3, the material-liquid ratio is 1g:10mL, extract in a 100℃ water bath for 2h, filter, and repeat the extraction of the filter residue once in the above method, and combine the filtrate. (2) Add calcium salt (calcium chloride) to the filtrate with a final concentration of 1%, stir at room temperature for 1 hour, and then filter to obtain filter residue and filtrate; (3) Add a 1% hydrochloric acid solution to the filter residue obtained in step (2), decalcify for 4 hours, then add a 4% hydrochloric acid solution, keep warm at 100°C for 4 hours, neutralize the pH value to 6 with sodium hydroxide solution, decolorize with activated carbon at 65°C for 2 hours, then filter with diatomaceous earth, and then pass through an ultrafiltration membrane with a molecular weight cutoff of 2kD and a nanofiltration membrane with a molecular weight cutoff of 300Da in sequence, and finally spray dry. The spray drying inlet temperature is 180°C and the outlet temperature is 80°C to obtain brown algae oligosaccharide; (4) The filtrate obtained in step (2) is filtered through diatomaceous earth, concentrated and spray-dried to obtain fucoidan. Fucoidan and brown algae oligosaccharide are mixed at a mass ratio of 1:5 to obtain brown algae oligosaccharide-fucoidan complex.

[0057] Water-soluble curcumin is an esterification of curcumin and carboxylated chitosan, prepared by Preparation Example 1.

[0058] The acidic polysaccharides include Agrocybe aegerita acidic polysaccharides and Lonicera japonica acidic polysaccharides in a mass ratio of 1:0.5. The Agrocybe aegerita acidic polysaccharides were prepared in Preparation Example 2, and the Lonicera japonica acidic polysaccharides were prepared in Preparation Example 3.

[0059] The dandelion powder is a microcapsule with a mixture of dandelion extract and hyaluronic acid as the core material and high molecular weight whey protein as the wall material. The preparation method of the dandelion powder microcapsule is as follows: 80g of dandelion was crushed, soaked in 3 times the amount of water for 30 minutes, decocted for 30 minutes, filtered, and the residue was treated again in the above way. The two filtrates were combined, evaporated and concentrated to 8g of raw drug per milliliter of filtrate, and freeze-dried to obtain dandelion extract. 1.5g of dandelion extract was dissolved in a mixed solution of ethanol and water (volume ratio 1:1), hyaluronic acid was added, and the mixture was stirred evenly to obtain solution A with a concentration of 1:0.4. The mass ratio of dandelion extract to hyaluronic acid was 1:0.4, and the molecular weight of hyaluronic acid was 1200kDa. It was selected from Yisheng Biotechnology (Shanghai), catalog number 61008ES60. 6.3g of high molecular weight whey protein was dissolved in water to prepare solution B with a concentration of 5mg / mL. The mass ratio of the mixture of dandelion extract and hyaluronic acid to high molecular weight whey protein was 1:3. The high molecular weight whey protein was prepared by preparation example 4. Add solution A to solution B, homogenize for 5 min, add 20 g of soybean lecithin, stir and emulsify at 85℃ for 15 min, spray dry, with inlet air temperature of 150℃, outlet air temperature of 80℃, and feed rate of 10 mL / min.

[0060] Probiotics include Lactobacillus plantarum and Lactobacillus acidophilus in a mass ratio of 1:0.8.

[0061] Flavor modifiers include citric acid (a sourness modifier), xylitol (a sweetener), and edible flavorings in a mass ratio of 1:0.2:0.3.

[0062] The preparation method of the above-mentioned brown algae plant beverage includes the following steps: The brown algae oligosaccharide-fucoidan complex was added to pure water and stirred to dissolve. Then, blueberry powder, water-soluble curcumin, grape seed extract, acidic polysaccharide, flavor modifier, dandelion powder and probiotics were added. After mixing evenly, the mixture was cooled to room temperature, the pH was adjusted to 6, and the mixture was bottled and pasteurized to obtain the brown algae plant beverage.

[0063] Example 4: A brown algae plant beverage, which differs from Example 1 in that the acidic polysaccharides are all Agrocybe aegerita acidic polysaccharides.

[0064] Example 5: A brown algae plant beverage, which differs from Example 1 in that the acidic polysaccharides are all honeysuckle acidic polysaccharides.

[0065] Example 6: A brown algae plant beverage, which differs from Example 1 in that the water-soluble curcumin is uncarboxylated chitosan esterified curcumin, prepared by the following method: Curcumin is pulverized, 500g is weighed and added to 2500mL of 95% ethanol, cold soaked for 48h, filtered and then evaporated by rotary evaporation, and then the powder is obtained by water precipitation. A small amount of anhydrous ethanol is added, and the mixture is shaken thoroughly and centrifuged. The process of shaking and centrifuging with anhydrous ethanol is repeated to obtain curcumin.

[0066] Example 7: A brown algae plant beverage, which differs from Example 1 in that the probiotics are both Lactobacillus plantarum.

[0067] Example 8: A brown algae plant beverage, which differs from Example 1 in that the probiotics include Lactobacillus plantarum and Bifidobacterium in a mass ratio of 1:1.

[0068] Example 9: A brown algae plant beverage, which differs from Example 1 in that the dandelion powder does not contain hyaluronic acid and high molecular weight whey protein. The method for preparing the dandelion powder is as follows: 80g of dandelion is crushed, soaked in 3 times the amount of water for 30 minutes, decocted for 30 minutes, filtered, and the residue is treated again according to the above method. The two filtrates are combined, evaporated and concentrated until each milliliter of filtrate contains 8g of raw herb, and freeze-dried to obtain dandelion powder.

[0069] Example 10: A brown algae plant beverage, differing from Example 1 in that hyaluronic acid was not added, and the dandelion powder was in the form of microcapsules with dandelion extract as the core material and high molecular weight whey protein as the wall material. The preparation method of the dandelion powder microcapsules is as follows: 80g of dandelion was crushed, soaked in 3 times the amount of water for 30 minutes, decocted for 30 minutes, filtered, and the residue was treated again in the above way. The two filtrates were combined, evaporated and concentrated to 8g of raw drug per milliliter of filtrate, and freeze-dried to obtain dandelion extract. Dissolve 1.5g of dandelion extract in a mixed solution of ethanol and water (volume ratio 1:1) to obtain solution A with a concentration of [missing information]. High molecular weight whey protein was dissolved in water to prepare solution B with a concentration of 5 mg / mL. The mass ratio of dandelion extract to high molecular weight whey protein was 1:3. The high molecular weight whey protein was prepared from preparation example 4. Add solution A to solution B, homogenize for 3 min, add 20 g of soybean lecithin, emulsify and stir at 85℃ for 15 min, spray dry, with inlet air temperature of 160℃, outlet air temperature of 85℃, and feed rate of 10 mL / min.

[0070] Example 11: A brown algae plant beverage, differing from Example 1 in that the probiotics undergo the following pretreatment before addition: The probiotics are aseptically inoculated into MRS broth medium, cultured at 37°C for 24 hours, centrifuged at 5000 r / min, washed twice with sterile physiological saline, and then resuspended in sterile physiological saline, adjusting the concentration to 1×10⁻⁶. 8 The bacterial suspension was prepared by dissolving cfu in ml. 4g of sodium alginate and 1g of calcium carbonate were added to 95g of water to obtain a basic solution. The basic solution and the bacterial suspension were mixed evenly at a mass ratio of 3:27 to obtain an aqueous phase. Kudzu root freeze-dried powder was added to water to obtain a 2mg / ml kudzu root powder solution. 100mL of soybean oil and 1mL of Span80 were mixed to obtain an oil phase. The aqueous phase was added to the oil phase at a water-to-oil ratio of 3:10. After stirring for 10 minutes, the kudzu root powder solution was added, and stirring was continued for 5 minutes. Glacial acetic acid was added, and the mixture was stirred at 450rpm for 30 minutes. Then, 100mL of a 1% Tween solution was added, and the mixture was allowed to stand for 2 hours. After the formation of three separate layers, the oil phase was discarded. The microcapsules in the aqueous phase were centrifuged at 5000r / min for 5 minutes and washed twice with a 1% Tween solution to obtain the encapsulated probiotics. The molar ratio of calcium carbonate to glacial acetic acid was 1:2.8, and the volume ratio of the kudzu root powder solution to the bacterial suspension was 2:3.

[0071] Example 12: A brown algae plant beverage, which differs from Example 11 in that no kudzu root freeze-dried powder was added during the encapsulation and pretreatment of probiotics.

[0072] Comparative Example Comparative Example 1: A brown algae plant beverage, which differs from Example 1 in that it does not contain added acidic polysaccharides.

[0073] Comparative Example 2: A brown algae plant beverage, which differs from Example 1 in that dandelion powder was not added.

[0074] Comparative Example 3: A brown algae plant beverage, which differs from Example 1 in that it does not contain probiotics.

[0075] Comparative Example 4: A brown algae plant beverage, which differs from Example 1 in that an equal amount of fucoidan is used instead of the brown algae oligosaccharide-fucoidan complex. The preparation method of fucoidan is the same as in Example 1.

[0076] Comparative Example 5: A brown algae plant beverage, which differs from Example 1 in that an equal amount of brown algae oligosaccharide is used instead of the brown algae oligosaccharide-fucose polysaccharide complex. The preparation method of the brown algae oligosaccharide is the same as that in Example 1.

[0077] Performance testing Brown algae plant beverages were prepared according to the methods in the examples and comparative examples, and their performance was tested according to the following methods: 1. In vitro antibacterial activity: (1) Helicobacter pylori stored at -80℃ (selected from commercially available products, CCTCAB 2018334, China Center for Type Culture Collection) was thawed in a 37℃ water bath. 20 μL was pipetted into a brain heart extract defibrinated sheep blood dextrin agar plate, streaked, placed in a 2.5L anaerobic jar, and quickly placed in a microaerophilic gas-generating bag. It was cultured in a 37℃ constant temperature incubator for 48 h. 1 mL of the prepared Brunner's broth was added to the culture dish, and the bacterial growth was washed off with a spreader. After comparison by turbidimetric method, the bacterial concentration was adjusted to 1×10⁻⁶. 9 CFU / mL, for later use; Preparation of brain heart and heart extract defibrinated sheep blood dextrin agar plates: Weigh 5.2g of brain heart and heart extract agar (BHI), add 0.1g of β-cyclodextrin and 0.2g of agar powder, dissolve in 93mL of distilled water, autoclave at 121℃ for 15min, when the temperature of the culture medium drops to 60℃, add 7mL of defibrinated sheep blood and 1mL of selective antibiotic, mix well, quickly use a 10mL sterile pipette to draw 5mL of culture medium into a sterile petri dish, after solidification, wrap in a sterile bag and store at 4℃; (2) The antibacterial activity was inhibited by the agar diffusion method. The plant beverages prepared in the examples and comparative examples were used as test samples, and PEG400 with a concentration of 5 mg / ml was used as a blank control sample. 1 mg of amoxicillin was prepared into a solution with a concentration of 1 ppm using PEG400 as a positive control sample. 100 μL of each sample solution was added to the designated wells on the plate coated with Helicobacter pylori indicator bacteria (a 10 mm diameter punch was used to punch holes in the antibacterial plate). The plate was covered and placed in an anaerobic jar. A microaerophilic gas-generating bag (5% O2, 10% CO2, 85% N2) and about 10 mL of sterile water were placed in the anaerobic jar (to ensure the humidity environment required for the growth of Helicobacter pylori). The anaerobic jar was sealed and placed at 37℃ for constant temperature incubation for 2 days. The size of the inhibition zone was measured. Each sample was repeated three times. The average value of the test results was recorded in Table 1.

[0078] Table 1. Antibacterial effect test of plant-based beverages

[0079] As can be seen from the data in Table 1, brown algae plant beverages made with brown algae oligosaccharides, water-soluble curcumin, blueberry powder, grape seed extract, acidic polysaccharides, and specially prepared dandelion powder have a good anti-Helicobacter pylori effect.

[0080] In Examples 4 and 5, a single acidic polysaccharide was used, and it was observed that the antibacterial effect of the plant-based beverage on Helicobacter pylori was slightly reduced.

[0081] Compared with Example 1, Example 6 used curcumin powder without carboxylated chitosan grafting, and the antibacterial effect against Helicobacter pylori was reduced.

[0082] Example 7 used a single probiotic, while Example 8 used a combination of two probiotics. However, the antibacterial effect of Examples 7 and 8 on Helicobacter pylori was not significantly different from that of Example 1.

[0083] Compared to Example 1, Example 9 did not use hyaluronic acid and dandelion extract as core materials, but used high molecular weight whey protein as wall material and only added dandelion powder. It can be seen that the antibacterial effect of the resulting plant beverage on Helicobacter pylori was significantly reduced.

[0084] Compared with Example 1, Example 10 only used dandelion extract as the core material, and it can be seen that the plant beverage prepared in Example 11 in Table 1 has a reduced antibacterial ability against Helicobacter pylori.

[0085] Compared with Example 1, Example 11 uses sodium alginate and kudzu root freeze-dried powder to encapsulate probiotics, and the resulting beverage shows a slight improvement in its inhibitory effect on Helicobacter pylori. However, in Example 12, only sodium alginate and calcium carbonate are used to encapsulate probiotics, and the antibacterial effect on Helicobacter pylori is lower than that in Example 11.

[0086] Compared with Example 1, Comparative Example 1, which did not contain acidic polysaccharides, showed a decreased anti-Helicobacter pylori effect. In contrast, Comparative Example 2, which did not contain dandelion powder, showed a significantly weakened inhibitory effect on Helicobacter pylori.

[0087] In Comparative Example 3, no probiotics were added, and compared with Example 1, the inhibitory effect of the prepared plant beverage on Helicobacter pylori was not significantly different.

[0088] Comparative Example 4 only added fucoidan, and Comparative Example 5 only added fucoidan. Compared with Example 1, the plant beverages prepared in Comparative Examples 4 and 5 showed a decreased antibacterial ability against Helicobacter pylori.

[0089] 2. Urease activity inhibition effect: Urease is a colonization factor and virulence factor of Helicobacter pylori (HP). It can decompose urea to produce ammonia to neutralize gastric acid, allowing HP to multiply in the stomach. Therefore, inhibiting urease activity is an important indicator of HP activity.

[0090] (1) Activation and culture of Helicobacter pylori: Helicobacter pylori stored in glycerol at -80℃ was thawed, streaked onto CAB blood agar plates containing antibiotics and 7% sterile cotton blood, and placed in an anaerobic box containing a microaerophilic bag (5% O2, 10% CO2, 85% N2). After two generations of activation, the bacterial cells were rinsed with BHI liquid medium (prepared by mixing 25g of brain heart extract broth medium with 500mL of ultrapure water and autoclaving at 121℃ for 15min) to prepare 1×10⁻⁶ cells / mL. 8 CFU / mL bacterial suspension, for later use; (2) The urease extraction and detection kit was obtained from Wuhan Aidikang Biotechnology Co., Ltd. The plant beverage and bacterial suspension prepared in Example 1 were mixed, and the final concentrations of the plant beverages in different groups were set to 30, 60, 120, 240 and 480 mg / L. The mixture was shaken at 37℃ (100 rpm / min) and cultured under microaerobic conditions for 6 h to evaluate the differences in urease activity. See Table 2. (3) HP urease was extracted using conventional methods. The plant beverage was incubated with urease at 37℃ for 20 min and 40 min, and the enzyme activity was measured. The concentration of the plant beverage was the optimal concentration of 120 mg / L for inhibiting the urease activity of the above bacterial solution. Citric acid solution at pH 3 was set as a blank control group. The experiment was repeated 3 times and the results are recorded in Table 3.

[0091] Table 2

[0092] Table 2 shows the effect of different concentrations of plant beverages on the urease activity of bacterial culture. As the concentration of plant beverages increases, the urease activity in the reaction system gradually decreases. When the concentration reaches 120 mg / L, the residual urease activity decreases significantly. Further increases in the concentration of plant beverages show significant differences in the active substances involved in urease among the groups.

[0093] Table 3. Test results of plant-based beverages on urease residue activity

[0094] Table 3 shows that different plant-based beverages at a concentration of 120 mg / L, after 20 minutes of incubation, significantly inhibited urease activity, reducing it to 18.7%. The longer the incubation time, the more effective the plant-based beverages became in exerting their antibacterial effect.

[0095] 3. Sensory evaluation of plant-based beverages: Select 10 sensory evaluators to conduct a comprehensive evaluation based on the sensory evaluation criteria in Table 4, take the average value as the final score, and record the results in Table 5.

[0096] Table 4 Sensory Evaluation Criteria for Plant-Based Beverages

[0097] Table 5 Sensory evaluation results of plant-based beverages

[0098] Based on the test results in Tables 4 and 5, it can be seen that the plant-based beverage prepared in this application has a sweet and sour taste, a light color, is clear and free of sediment, and is smooth and non-astringent, making it convenient for consumers to drink for a long time.

[0099] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A brown algae plant beverage, characterized in that, The ingredients include the following parts by weight: 18-25 parts brown algae oligosaccharide-fucose polysaccharide complex, 5-10 parts blueberry powder, 3-6 parts water-soluble curcumin, 4-8 parts grape seed extract, 5-10 parts acidic polysaccharide, 3-5 parts dandelion powder, 1.5-2.5 parts probiotics, 1-1.5 parts flavor modifier, and 1500-2000 parts purified water; The preparation method of the brown algae oligosaccharide-fucoidan complex is as follows: (1) After washing the brown algae raw material, add a weak acid solution with pH 3-4, extract in a water bath at 80-100℃ for 2-4 hours, filter, take the filter residue and extract 1-2 times, and combine the filtrates. (2) Add calcium salt with a final concentration of 1% to the filtrate, stir at room temperature for 1 hour, and then filter to obtain filter residue and filtrate; (3) Add a 1% hydrochloric acid solution to the filter residue obtained in step (2), decalcify for 2-4 hours, then add a 2-4% hydrochloric acid solution, keep warm at 90-100℃ for 4-5 hours, neutralize with sodium hydroxide solution, decolorize with activated carbon, filter with diatomaceous earth, and then spray dry after 2kD ultrafiltration and 300Da nanofiltration to obtain brown algae oligosaccharide; (4) The filtrate obtained in step (2) is filtered through diatomaceous earth, concentrated and spray-dried to obtain fucoidan. Fucoidan and brown algae oligosaccharide are mixed in a ratio of 1:3-6 to obtain brown algae oligosaccharide-fucoidan complex.

2. The brown algae plant beverage according to claim 1, characterized in that: The acidic polysaccharides include tea tree mushroom acidic polysaccharides and honeysuckle acidic polysaccharides in a mass ratio of 1:0.5-2.

3. The brown algae plant beverage according to claim 1, characterized in that: The dandelion powder is a microcapsule with a core material of a mixture of dandelion extract and hyaluronic acid and a wall material of high molecular weight whey protein.

4. The brown algae plant beverage according to claim 3, characterized in that: The mass ratio of the mixture of dandelion extract and hyaluronic acid to high molecular weight whey protein is 1:3-4, and the mass ratio of dandelion extract to hyaluronic acid is 1:0.2-0.

4.

5. The brown algae plant beverage according to claim 3, characterized in that: The molecular weight of the hyaluronic acid is 800-1200 kDa.

6. The brown algae plant beverage according to claim 1, characterized in that: The water-soluble curcumin is an esterification of curcumin and carboxylated chitosan.

7. The brown algae plant beverage according to claim 1, characterized in that: The probiotics are selected from at least one of Lactobacillus casei, Bifidobacterium lactis, Lactobacillus plantarum, Bacillus coagulans, and Lactobacillus acidophilus.

8. The brown algae plant beverage according to claim 7, characterized in that: The probiotics include Lactobacillus plantarum and Lactobacillus acidophilus in a mass ratio of 1:0.8-1.

9. The brown algae plant beverage according to claim 1, characterized in that: The probiotics are pre-treated with a processing solution containing sodium alginate, calcium salt and kudzu root freeze-dried powder.

10. The method for preparing the brown algae plant beverage according to any one of claims 1-9, characterized in that, Includes the following steps: The brown algae oligosaccharide-fucoidan complex was added to pure water and stirred to dissolve. Then, blueberry powder, water-soluble curcumin, grape seed extract, acidic polysaccharide, flavor modifier, dandelion powder and probiotics were added. After mixing evenly, the mixture was cooled to room temperature, and the pH was adjusted to 3.5-6. The mixture was then bottled and pasteurized to obtain the brown algae plant beverage.

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