Composition for intestinal conditioning and memory improvement, preparation method therefor, and use thereof

Abstract

A composition for intestinal conditioning and memory improvement, comprising chickpea-natto freeze-dried powder, a longan extract, and enoki mushroom concentrated powder. The chickpea-natto freeze-dried powder is obtained by subjecting chickpeas to soaking, stewing, inoculation with bacillus natto, culturing, vacuum freeze-drying, and crushing. The longan extract is obtained by subjecting longan pulp to water extraction, filtration, and drying. The enoki mushroom concentrated powder is obtained by subjecting enoki mushroom to crushing, water extraction, filtration, precipitation with ethanol, heating to remove ethanol, and drying. The active ingredients of the chickpeas are reserved to the maximum extent by means of fermentation. The enoki mushroom and the longan pulp are subjected to water extraction to be concentrated to obtain a mixture containing various polysaccharides and proteins. Additionally, the chickpeas, the enoki mushroom, and the longan pulp are combined and added according to a proper mass ratio to achieve the synergetic effects, so that the composition has excellent effects of intestinal conditioning and memory improvement, can be made into different forms of products for intestinal conditioning and memory improvement in the application process, has a simple preparation method, and is easy to produce in practice.

Description

Composition for regulating intestinal tract and improving memory, preparation method and application thereof Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a composition for regulating the intestinal tract and improving memory, and a preparation method and application thereof. Background Art

[0002] China, with the world's fastest-aging population and the largest elderly population, currently has over 10 million people living with Alzheimer's disease, with the number increasing at an annual rate of 5%-7% among those aged 65 and above. By 2040, the number of people with Alzheimer's disease in my country will be roughly the same as the total number of people with Alzheimer's disease in developed countries, accounting for a quarter of the global total. The annual economic cost of Alzheimer's disease will exceed 635.3 billion RMB (US$100 billion), ranking first among all causes of disease burden on society. According to the United Nations, a country enters an aging society when the number of people aged 60 and above reaches 10% of the total population. In 2021, the number of people aged 60 and above in China reached 270 million, accounting for 18.9% of the total population. It is projected that by 2025, the number of people aged 60 and above in China will reach 300 million, representing one-fifth of the total population; by 2033, it will exceed 400 million, representing one-quarter of the total population; and by 2050, it will peak at 487 million, representing one-third of the total population, reaching both peak numbers and their proportion of the total population. From the perspective of population structure, the 40-59 age group in China accounts for a high proportion of the total population, accounting for 31.1% of the total population in 2019. In the next 10-20 years, this group of people will form a large elderly group.

[0003] Aging people commonly experience decreased intestinal function, memory loss, and other weakened bodily functions. Currently, products marketed for intestinal conditioning and memory improvement primarily contain NMN, ergothioneine, probiotics, and prebiotics, along with numerous additives designed to improve taste and odor. These products, however, lack real results, and many similar products primarily target these specific areas without understanding consumers' real pain points. Therefore, a convenient and effective combination of products and health supplements for intestinal conditioning and memory improvement holds great promise in the market. Technical issues

[0004] The present invention provides a composition for regulating the intestine and improving memory, as well as a preparation method and application thereof. The composition has the effects of regulating the balance of intestinal flora and improving memory. It uses natural and green raw materials, does not produce toxic side effects during consumption, and can meet the physical needs of the aging population. Technical Solutions

[0005] In order to solve the above technical problems, one of the purposes of the present invention is to provide a composition for regulating the intestine and improving memory, comprising the following components in parts by weight: 18-30 parts of chickpea natto freeze-dried powder, 9-20 parts of longan extract, and 4-10 parts of enoki mushroom concentrated powder;

[0006] The chickpea natto freeze-dried powder is obtained by soaking, steaming, inoculating 5%-8% natto bacteria and culturing for 24-48 hours, followed by vacuum freeze drying and crushing.

[0007] The longan extract is obtained by water extraction, filtration, vacuum concentration and drying of longan pulp;

[0008] The enoki mushroom concentrated powder is obtained by crushing the enoki mushrooms, extracting with water, filtering, concentrating under reduced pressure, precipitating with ethanol, recovering the ethanol, re-dissolving with water, heating to remove the ethanol, blending, and spray drying.

[0009] On the one hand, the present application obtains three components of chickpea natto freeze-dried powder, longan extract and enoki mushroom concentrated powder through the above-mentioned specific method, and on the other hand, combines the three components, so as to achieve a good compound effect among the three components while maintaining their respective excellent efficacy, thereby achieving excellent intestinal conditioning and memory improvement effects.

[0010] The bioactive ingredients in chickpeas include nattokinase, menaquinone-7 in the vitamin K2 family, dipicolinic acid, polyglutamic acid and fructan. These active ingredients are produced during the fermentation process and have the effects of lowering blood lipids, blood sugar, cholesterol, anti-oxidation, improving learning and memory abilities, and anti-tumor. By soaking, steaming, inoculating and fermenting chickpeas, the active ingredients in chickpeas can be retained and stimulated to the greatest extent.

[0011] Longan flesh is mainly composed of polysaccharide compounds, in addition to lipids, polyphenols, nucleosides, amino acids and trace elements. Longan polysaccharides have multiple pharmacological activities such as immunomodulation, anti-inflammatory, antioxidant, anti-fatigue, anti-tumor, and anti-cerebral ischemia / reperfusion injury. They can increase the abundance of intestinal flora, improve the level of beneficial bacteria, and regulate the innate immune response. By using the method of water extraction of longan flesh, the active ingredients can be retained to the greatest extent.

[0012] Enoki mushrooms contain a variety of functional ingredients, polysaccharides being one of the important ingredients. They have multiple functional activities such as antioxidant, anti-tumor, anti-fatigue, memory enhancement, and immunity improvement. At the same time, because Enoki mushrooms have effective effects in protecting the liver and stomach and improving memory, the method of water extraction of Enoki mushrooms can ensure the good realization of the efficacy of Enoki mushrooms.

[0013] As a preferred embodiment, the preparation method of the chickpea natto freeze-dried powder is as follows: taking chickpeas and adding 2-6 times the weight ratio of water to soak for 16-20 hours, draining the water and steaming at 115-120° C. for 25-35 minutes, inoculating 5-8% by weight of natto bacteria after cooling, and culturing at 36-42° C. for 24-48 hours, followed by vacuum freeze drying at -20 to -40° C., and crushing to obtain chickpea natto freeze-dried powder.

[0014] By adopting the above scheme, the chickpea natto freeze-dried powder obtained by the preparation method of the present application has a viable bacterial count of ≥3 billion CFU / g and a protein mass percentage of ≥20%.

[0015] As a preferred embodiment, the preparation method of the longan extract is as follows: taking longan flesh, adding 8-12 times the weight ratio of water at 96-100°C for water extraction, extracting 2-4 times, each time for 0.5-2 hours, filtering and evaporating the filtrate, vacuum concentrating and drying, and crushing to obtain the longan extract.

[0016] By adopting the above scheme, the mass percentage of polysaccharides in the longan extract obtained by the preparation method of the present application is ≥12%.

[0017] As a preferred embodiment, the preparation method of the concentrated enoki mushroom powder is as follows: the enoki mushrooms are crushed and mixed with 8-12 times the weight ratio of water, and extracted with water at 95-100° C. for 2-4 times, each time for 0.5-2 hours, filtered through 200-300 mesh, concentrated under reduced pressure, added with 2-6 times the weight ratio of ethanol, heated to 78-85° C. and allowed to stand for 3-6 hours, recovered the ethanol, added with water for redissolution, heated to remove the ethanol, blended, and spray-dried to obtain the concentrated enoki mushroom powder.

[0018] As a preferred embodiment, in the method for preparing the concentrated enoki mushroom powder, ethanol is added to the filtrate to precipitate to obtain a solid, the solid is redissolved in water and heated to remove the ethanol, and then spray-dried to obtain the powder.

[0019] By adopting the above scheme, the mass percentage of polysaccharides in the concentrated enoki mushroom powder obtained by the preparation method of the present application is ≥30%.

[0020] As a preferred embodiment, the composition for regulating the intestine and improving memory comprises the following components in parts by weight: 24 parts of chickpea natto freeze-dried powder, 15 parts of longan meat powder, and 8 parts of enoki mushroom concentrated powder.

[0021] The inventors have found that when the number of added components is further preferably within the above range or even the point value, the obtained composition has more prominent effects on regulating the intestine and improving memory.

[0022] In order to solve the above technical problems, the second purpose of the present invention is to provide a preparation method of a composition for regulating the intestine and improving memory, comprising the following steps: uniformly mixing the chickpea natto freeze-dried powder, the longan extract and the enoki mushroom concentrated powder to obtain the composition for regulating the intestine and improving memory.

[0023] In order to solve the above technical problems, the third purpose of the present invention is to provide an application of a composition for regulating the intestine and improving memory in the field of preparing foods or medicines for regulating the intestine and / or improving memory.

[0024] In order to solve the above technical problems, the fourth purpose of the present invention provides a compressed candy, comprising the following components by weight: 31-60 parts of a composition for regulating the intestine and improving memory, 45-70 parts of a sweetener and 0.5-2 parts of an anti-caking agent.

[0025] As a preferred embodiment, the sweetener is sorbitol, and the anti-caking agent is magnesium stearate and / or silicon dioxide.

[0026] In order to solve the above technical problems, the fifth purpose of the present invention provides a method for preparing a compressed candy, comprising the following steps: passing the intestinal conditioning and memory improving composition through a 20-80 mesh sieve in an environment of a temperature of 18-26°C and a relative humidity of 45-65%, then mixing it evenly with a sweetener and an anti-caking agent, and compressing it into tablets to obtain a compressed candy. Beneficial effects

[0027] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0028] The present application retains the active ingredients of chickpeas to the greatest extent through fermentation, uses water-extracted enoki mushrooms and longan meat to concentrate to obtain a mixture containing multiple polysaccharides and proteins, and simultaneously adds the three in combination according to appropriate mass parts. The resulting composition has obvious synergistic effects, and has excellent effects on conditioning the intestines and improving memory. During the application process, products of different forms for conditioning the intestines and improving memory can be made, and the preparation method is simple and easy to actually produce. Modes for Carrying Out the Invention

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0030] It is understood that the foods or drugs described in the embodiments of the present invention can also be prepared into various suitable dosage forms by adding various edible or pharmaceutically acceptable excipients, including but not limited to the following: tablets, capsules, liquids, granules, oral powders, etc. The edible or pharmaceutically acceptable excipients include but are not limited to diluents, wetting agents, adhesives, flash disintegrating agents, lubricants, color and flavor modifiers, solvents, solubilizers, cosolvents, emulsifiers, antioxidants, metal chelating agents, preservatives, pH adjusters, etc. Furthermore, diluents include starch, sucrose, cellulose, inorganic salts, etc.; wetting agents include water, ethanol, etc.; binders include starch slurry, dextrin, sugar, cellulose derivatives, gelatin, povidone, polyethylene glycol, etc.; disintegrants include starch, sodium carboxymethyl starch, low-substituted hydroxypropyl cellulose, sodium dicarboxymethyl cellulose, surfactants, etc.; lubricants include talc, calcium stearate, magnesium stearate, magnesium lauryl sulfate, polyethylene glycol, etc.; color, flavor and flavoring agents include pigments, sweeteners, spices, mucilage agents, etc.; solvents include water, glycerol, ethanol, etc.; solubilizers include Tweens, Solvents, including organic acids (such as citric acid) and their salts, inorganic salts, polyethylene glycol, etc.; emulsifiers, including spans, glycerol fatty acid esters, gum arabic, gelatin, agar, sodium alginate, etc.; antioxidants, including sulfites, ascorbic acid, gallic acid and their salts, etc.; metal chelating agents, including disodium edetate, polycarboxylic acid compounds, etc.; preservatives, including parabens, quaternary ammonium compounds, chlorhexidine acetate, etc.; pH adjusters, including hydrochloric acid, tartaric acid, acetic acid, sodium hydroxide, sodium bicarbonate, ethylenediamine, meglumine, phosphates, citrates, etc.

[0031] Example 1

[0032] A composition for regulating the intestine and improving memory, comprising 18 kg of chickpea natto freeze-dried powder, 9 kg of longan extract, and 4 kg of enoki mushroom concentrated powder, comprising the following preparation steps:

[0033] (1) Preparation of chickpea natto freeze-dried powder: soak chickpeas in 4 times the weight ratio of water for 18 hours, then drain the soaked chickpeas and cook them at 117±2℃ for 30 minutes. After cooling, inoculate 6% by weight of natto bacteria and culture them at 38±2℃ for 30 hours. Then, freeze-dry them at -30℃ in a vacuum and grind them at low temperature to obtain chickpea natto freeze-dried powder. The viable count was ≥3 billion CFU / g according to GB 4789.2 standard, and the protein content was 27.4% according to GB 5009.5 standard.

[0034] (2) Preparation of longan extract: Longan pulp was extracted with water at 100°C, 10 times the water concentration for 2 times, each time for 1 hour. After the extraction, the mixture was combined and filtered through an 80-mesh filter. The filtrate was collected, evaporated, concentrated and dried (drying temperature < 80°C), and crushed to obtain longan extract. The polysaccharide content was 14.42% as determined by SN / T 4260 standard.

[0035] (3) Preparation of concentrated enoki mushroom powder: crush the enoki mushrooms to ≤20 mesh and mix with 10 times the weight ratio of water. Extract the mixture twice at 100°C for 2 hours each time. Filter the mixture with a 200-mesh filter. Collect the filtrate and concentrate it under reduced pressure. Add 4 times the weight ratio of ethanol to the concentrated product. Heat the mixture to 80°C and let it stand for 4 hours. Then separate the solid and liquid. Collect the solid and redissolve it in water. Heat to remove the ethanol. Spray dry the mixture at 100°C and sieve the mixture to obtain concentrated enoki mushroom powder. The polysaccharide content is 36.06% as tested according to NY / T 1676 standard.

[0036] (4) The chickpea natto freeze-dried powder, longan extract and enoki mushroom concentrated powder are evenly mixed to obtain a composition for regulating the intestine and improving memory.

[0037] Example 2

[0038] A composition for regulating the intestine and improving memory. The preparation method thereof, the reagents used in each step, and the process parameters are the same as those in Example 1, except that the composition comprises 24 kg of chickpea natto freeze-dried powder, 15 kg of longan extract, and 8 kg of enoki mushroom concentrated powder.

[0039] Example 3

[0040] A composition for regulating the intestine and improving memory. The preparation method thereof, the reagents used in each step, and the process parameters are the same as those in Example 1, except that the composition comprises 30 kg of chickpea natto freeze-dried powder, 20 kg of longan extract, and 6 kg of enoki mushroom concentrated powder.

[0041] Comparative Example 1

[0042] A composition for regulating the intestine and improving memory. The preparation method thereof, the reagents used in each step, and the process parameters are the same as those in Example 2, except that the composition comprises 15 kg of longan extract and 8 kg of concentrated enoki mushroom powder, and does not contain freeze-dried chickpea natto powder.

[0043] Comparative Example 2

[0044] A composition for regulating the intestine and improving memory. The preparation method thereof, the reagents used in each step, and the process parameters are the same as those in Example 2, except that the composition comprises 24 kg of chickpea natto freeze-dried powder and 8 kg of enoki mushroom concentrated powder, and does not contain longan extract.

[0045] Comparative Example 3

[0046] A composition for regulating the intestine and improving memory. The preparation method thereof, the reagents used in each step, and the process parameters are the same as those in Example 2, except that the composition comprises 24 kg of chickpea natto freeze-dried powder and 15 kg of longan extract, and does not contain enoki mushroom concentrated powder.

[0047] Comparative Example 4

[0048] A composition for regulating the intestine and improving memory, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 2, except that the composition comprises 24 kg of natto freeze-dried powder, 15 kg of longan extract, and 8 kg of enoki mushroom concentrated powder; in step (1), the natto freeze-dried powder is prepared by soaking soybeans in 4 times the weight ratio of water for 18 h, draining the soaked soybeans, steaming at 117±2°C for 30 min, cooling, inoculating 6% by weight of natto bacteria, and culturing at 38±2°C for 30 h, then vacuum freeze-drying at -30°C, and low-temperature pulverizing to obtain natto freeze-dried powder, wherein the viable bacterial count is ≥1 billion CFU / g as determined by GB 4789.2 standard, and the protein content is 31.6% as determined by GB 5009.5 standard.

[0049] Comparative Example 5

[0050] A composition for regulating the intestine and improving memory, wherein the steps of the preparation method and the reagents and process parameters used in the steps are the same as those in Example 2, except that the composition comprises 24 kg of chickpea natto freeze-dried powder, 15 kg of longan extract, and 8 kg of shiitake mushroom concentrated powder; in step (3), the shiitake mushroom concentrated powder is prepared by grinding the shiitake mushrooms to ≤20 mesh and mixing them with 10 times the weight ratio of water, and extracting them twice at 100°C for 2 hours each time, then filtering them with a 200-mesh filter, collecting the filtrate, concentrating it under reduced pressure, adding 4 times the weight ratio of ethanol to the concentrated product, heating it to 80°C, and letting it stand for 4 hours, followed by solid-liquid separation, collecting the solids, re-dissolving them in water, heating to remove the ethanol, spray drying them at 100°C, and sieving them to obtain the shiitake mushroom concentrated powder, wherein the polysaccharide content is 35.3% as determined by NY / T 1676 standard.

[0051] Comparative Example 6

[0052] A composition for regulating the intestine and improving memory, wherein the steps of the preparation method thereof and the reagents and process parameters used in the steps are the same as those in Example 2, except that, in step (1), chickpea natto freeze-dried powder is prepared by soaking chickpeas in 4 times the weight ratio of water for 18 hours, draining the soaked chickpeas and steaming them at 117±2°C for 30 minutes, cooling them, inoculating them with 3% by weight of Bacillus natto, and culturing them at 38±2°C for 50 hours, and then vacuum freeze-drying them at -30°C and low-temperature pulverizing them to obtain chickpea natto freeze-dried powder, wherein the viable bacterial count is ≥1.5 billion CFU / g as determined by GB 4789.2 standard, and the protein content is 26.1% as determined by GB 5009.5 standard.

[0053] Comparative Example 7

[0054] A composition for regulating the intestine and improving memory, wherein the steps of the preparation method, the reagents used in the steps, and the process parameters are the same as those in Example 2, except that the composition comprises 24 kg of chickpea natto freeze-dried powder, 15 kg of longan meat powder, and 8 kg of enoki mushroom concentrated powder; in step (2), the longan meat powder is prepared by removing the core of the longan meat, drying it (drying temperature < 80°C), and then crushing it to obtain the longan meat powder, wherein the polysaccharide content is 1.1% as determined by the SN / T 4260 standard.

[0055] Comparative Example 8

[0056] A composition for regulating the intestine and improving memory, wherein the steps of the preparation method and the reagents and process parameters used in the steps are the same as those in Example 2, except that, in step (3), the concentrated enoki mushroom powder is prepared by grinding the enoki mushrooms to ≤20 mesh and then mixing them with 10 times the weight ratio of water, and extracting them twice at 100°C for 2 hours each time, then filtering them with a 200-mesh filter, collecting the filtrate, concentrating it under reduced pressure, spray drying it at 100°C, and sieving it to obtain the concentrated enoki mushroom powder, wherein the polysaccharide content is 1.3% as determined by NY / T 1676 standard.

[0057] Application Examples

[0058] A compressed candy comprising 47 kg of the intestinal tract conditioning and memory improving composition obtained in Example 2, 52 kg of sorbitol, 0.5 kg of magnesium stearate, and 0.5 kg of silicon dioxide;

[0059] The preparation method of the compressed candy comprises the following steps: passing the intestinal conditioning and memory improving composition through a 40-mesh sieve at a temperature of 22±2°C and a relative humidity of 50%, collecting the sieve residue, mixing the mixture with sorbitol, magnesium stearate and silicon dioxide, and compressing the mixture into tablets to obtain the compressed candy.

[0060] Effect Verification Example 1

[0061] The present application effect examples verify the intestinal conditioning effects of the compositions for conditioning the intestine and improving memory obtained in Examples 1-3, Comparative Examples 1-8 and Application Example 1, as well as the intestinal conditioning effects of the compressed candies obtained in the application example, specifically comprising the following steps:

[0062] (1) Establishment of animal model: The experimental mice were divided into blank group, model group and drug administration group. The mice in model group and drug administration group were gavaged with antibiotic injection at a dose ratio of 4.5 g / kg body weight twice a day for 10 consecutive days. The blank group was gavaged with normal saline at the same dose ratio. At the same time, the mice in blank group, drug administration group and model group were fed with the same ordinary feed every day. The drug administration group was additionally gavaged with the composition or compressed candy obtained in the examples, comparative examples or application examples every day. The composition was gavaged at a dose ratio of 0.39 g / kg / d, and the compressed candy was gavaged at a metering ratio of 0.82 g / kg / d. The living environment of all mice was kept consistent. The intestinal flora of the modeled mice was detected after 10 days.

[0063] (2) In medicine, the B / E value (Bifidobacterium / Enterobacterium) is used to evaluate the intestinal flora. If the B / E ratio is greater than 1, it means that the intestinal flora is in a more balanced state. If the B / E ratio is less than 1, it means that the intestinal flora is in a more unbalanced state. The smaller the ratio, the more serious the imbalance of the flora. The evaluation record data are shown in Table 1;

[0064] (3) Data were collected and observed after 10 days of feeding. The mice in the blank group were in good spirits, had normal activities, and had shiny and neat fur. There were no abnormalities in their appearance and defecation. The mice in the model group were in poor spirits, had reduced activity and moved slowly, their fur was tangled and lacked luster, and the skin on their backs was easily visible during activity. The mice had diarrhea symptoms, their feces were thin and difficult to form, and there was a lot of feces residue near the anus. Some mice in the drug-treated group were in average spirits, had less activity than normal mice, had a small amount of hair that was tangled and the luster had not yet fully recovered, and had no abnormalities in their appearance and defecation. Another part of the mice were in good spirits, had normal activities, had shiny and neat fur, and had no abnormalities in their appearance and defecation.

[0065] Table 1 - Evaluation results of intestinal flora of model mice in the first example of the effect verification of this application

[0066]

[0067] As can be seen from Table 1, the composition for conditioning the intestine and improving memory of the embodiment of the present application has an excellent effect on improving the intestinal flora, and can improve the mice in the model group with a B / E value of less than 1 to a B / E value of greater than 1, and the obtained B / Es are all above 1.11, which is close to 1.15 of the blank group mice; and it can be seen from Example 2 and the application example that when the composition for conditioning the intestine and improving memory in Example 2 is made into a compressed candy for administration, when the feeding dose ratio of the composition for conditioning the intestine and improving memory remains unchanged, the obtained compressed candy has almost no difference in the improvement and maintenance effect on the intestinal flora with the composition, that is, the two have similar intestinal improvement effects.

[0068] From the results of the intestinal flora of mice in Example 2 and Comparative Examples 1-3, it can be seen that when any one of the freeze-dried chickpea natto powder, longan extract and enoki mushroom concentrated powder is reduced, the improvement effect of the obtained composition on the intestinal flora shows a downward trend. Although the balance of the intestinal flora of mice is improved compared with that of the model group, the improvement effect is slight, and the difference in B / E value with the blank group gradually becomes larger, indicating that the ability to regulate intestinal balance is insufficient.

[0069] Effect Verification Example 2

[0070] The present application effect example verifies the memory-improving effect of the composition for conditioning the intestine and improving memory obtained in Example 2, Comparative Examples 1-8 and Application Example 1, and specifically comprises the following steps:

[0071] (1) Male healthy mice weighing 18-22 g were selected and randomly divided into a blank group, experimental groups 1-3, control groups 1-8 and an application group. All mice were fed with ordinary feed, among which experimental groups 1-3 were given the composition of Examples 1-3, and control groups 1-8 were given the composition of Comparative Examples 1-8, respectively, at a dosage ratio of 0.39 g / kg•bw by gavage. The application group was given the product of Application Example 1 at a dosage ratio of 0.82 g / kg•bw by gavage. The blank group mice were gavaged with normal saline at a dosage ratio of 0.39 g / kg•bw, and the gavage was continued for 30 days, once a day. The main instruments included a water maze, a platform jump apparatus, etc.

[0072] (2) Water maze test: During the training period, the test substance was administered according to step (1) and the training was conducted once a day for 5 consecutive days. Before the first day of training, the mice were placed near the ladder and allowed to climb up automatically 3 times. Before each subsequent training, the mice were placed near the ladder and allowed to climb up automatically once. On the first day of training, a baffle was placed at point A, and training was started from point A. On the second day, the baffle was started from point B. This route was trained for 3 days until 80% of the animals reached the end point within 2 minutes. On the fifth day, training was started from the starting point. Finally, the total learning performance of the 5 days was evaluated (i.e., the total time to reach the end point and the total number of errors in each group over the 5 days). The results are shown in Table 2 (total time to reach the end point and the number of errors before reaching the end point in the water maze test), where the P value was obtained using Prism data analysis software.

[0073] (3) Platform jumping test: The animals were placed in a reaction box to adapt for 3 minutes, and then immediately stimulated with 36V AC. The mice were then placed on an insulating platform. The latency of each mouse to jump off the platform for the first time and the number of electric shocks received by each mouse within 5 minutes (the number of incorrect jumps off the platform) were recorded as learning results. The test was repeated 24 hours later, and the latency of the first jump off the platform and the number of incorrect jumps off the platform within 3 minutes were recorded. The results are shown in Table 3 (latency to jump off the platform) and Table 4 (number of incorrect jumps off the platform). The P values ​​were obtained using Prism data analysis software.

[0074] Table 2 - Water maze mouse test

[0075]

[0076] As can be seen from Table 2, the time for mice in control groups 1-8 to reach the endpoint was significantly different from that in the blank group (P<0.05), and the time for mice in experimental groups 1-3 to reach the endpoint was highly significant compared with that in the blank group (P<0.0001).

[0077] Table 3 - Latency and number of errors in jumping off the platform

[0078]

[0079] Table 4 - Number of errors in jumping off the platform

[0080]

[0081] As can be seen from Tables 2-4, the results of the water maze test and platform jumping test of the mice in the control groups 1-8 were significantly different from those in the blank group (P<0.05), and the differences between the mice in the experimental groups 1-3 and the application group and the blank group were highly significant (P<0.0001).

[0082] The test results showed that in the water maze test, mice in experimental group 2 reached the endpoint less quickly and made fewer errors before reaching the endpoint than the blank group, with the differences being highly significant (P < 0.0001). In the platform jumping test, the latency to jump off the platform and the number of errors in experimental group 2 and the application group were significantly different from those in the blank group (P < 0.0001). Both the water maze and platform jumping tests showed positive results, suggesting that the composition of the example has the ability to improve memory in animals.

[0083] The specific embodiments described above further illustrate the objectives, technical solutions, and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the scope of protection of the present invention. In particular, it should be noted that any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included within the scope of protection of the present invention for those skilled in the art.

Claims

1. A composition for regulating the intestinal tract and improving memory, characterized in that: The invention comprises the following components in parts by weight: 18-30 parts of chickpea natto freeze-dried powder, 9-20 parts of longan extract, and 4-10 parts of enoki mushroom concentrated powder; The chickpea natto freeze-dried powder is obtained by soaking, boiling, inoculating 5%-8% natto bacteria and culturing for 24-48 hours, and then vacuum freeze-drying and crushing. The longan extract is obtained by water extraction, filtration, vacuum concentration and drying of longan pulp; The enoki mushroom concentrated powder is obtained by crushing the enoki mushrooms, extracting with water, filtering, concentrating under reduced pressure, precipitating with ethanol, recovering ethanol, re-dissolving with water, heating to remove ethanol, blending and spray drying.

2. A composition for regulating the intestinal tract and improving memory as claimed in claim 1, characterized in that: The preparation method of the chickpea natto freeze-dried powder is as follows: taking chickpeas and adding 2-6 times the weight ratio of water to soak for 16-20 hours, draining the water and boiling at 115-120° C. for 25-35 minutes, inoculating 5-8% by weight of natto bacteria after cooling, culturing at 36-42° C. for 24-48 hours, then vacuum freeze-drying at -20 to -40° C., and crushing to obtain chickpea natto freeze-dried powder.

3. A composition for regulating the intestinal tract and improving memory as claimed in claim 2, characterized in that: The preparation method of the longan extract is as follows: taking longan pulp, adding 8-12 times water by weight at 96-100° C. for water extraction, extracting 2-4 times, each time for 0.5-2 hours, filtering and evaporating the filtrate, vacuum concentrating and drying, and crushing to obtain the longan extract.

4. A composition for regulating the intestinal tract and improving memory as claimed in claim 1, characterized in that: The preparation method of the concentrated enoki mushroom powder is as follows: crush the enoki mushrooms, mix them with 8-12 times the weight ratio of water, extract them with water at 95-100° C. for 2-4 times, each time for 0.5-2 hours, filter them with 200-300 meshes, add 2-6 times the weight ratio of ethanol to the filtrate after reduced pressure concentration, heat it to 78-85° C., let it stand for 3-6 hours, recover the ethanol, add water to dissolve it, heat to remove the ethanol, mix it, spray dry it, and obtain the concentrated enoki mushroom powder.

5. A composition for regulating the intestinal tract and improving memory as claimed in claim 4, characterized in that: In the preparation method of the concentrated Flammulina velutipes powder, ethanol is added to the filtrate to precipitate to obtain a solid, the solid is redissolved in water and heated to remove the ethanol, and then spray-dried to obtain the powder.

6. A method for preparing the composition for regulating the intestinal tract and improving memory as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: The chickpea natto freeze-dried powder, the longan extract and the enoki mushroom concentrated powder are uniformly mixed to obtain a composition for regulating the intestinal tract and improving memory.

7. Use of the composition for regulating the intestinal tract and improving memory as claimed in any one of claims 1 to 5 in the preparation of food or medicine for regulating the intestinal tract and / or improving memory.

8. A compressed candy, characterized in that: The composition for regulating the intestine and improving memory as claimed in any one of claims 1 to 5 comprises the following components in parts by weight: 31 to 60 parts of the composition for regulating the intestine and improving memory, 45 to 70 parts of a sweetener and 0.5 to 2 parts of an anticaking agent.

9. A compressed candy according to claim 8, characterized in that: The sweetener is sorbitol, and the anticaking agent is magnesium stearate and / or silicon dioxide.

10. A method for preparing a compressed candy according to claim 8 or 9, characterized in that: The following steps are involved: The composition for regulating the intestine and improving memory is passed through a 20-80 mesh sieve under an environment of temperature of 18-26° C. and relative humidity of 45-65%, and then mixed evenly with a sweetener and an anticaking agent, and tabletted to obtain a tabletted candy.

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