50 results about "Lactobacillus helveticus" patented technology

The invention discloses a preparation method of high-stability beta-glucan yoghourt. Mixing the sterilized fresh milk with a composite strain consisting of lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis, plant lactobacillus, bifidobacterium breve, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum subsp. Longum, and fermenting; and adding beta-glucan into the fermented yoghourt to obtain the high-stability beta-glucan yoghourt. Before beta-glucan is added, the compound bacterial strain is added into the milk, protein in the milk can be gathered under the action of the compound bacterial strain to form a three-dimensional curd network, so that the flowability of a system is reduced, then glucan is added, and the glucan can be uniformly dispersed in curd gaps, so that the glucan is prevented from being excessively combined with the protein in the milk; the stability of a yoghourt system is improved.

The invention belongs to the technical field of probiotic particles, and particularly relates to probiotic particles for improving intestinal functions as well as a preparation method and application of the probiotic particles. The probiotic particles capable of improving the intestinal function comprise a probiotic core, a first embedding layer, a second embedding layer and a third embedding layer, the probiotic inner core is prepared from plant lactobacillus, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, streptococcus thermophilus, plant lactobacillus, lactobacillus helveticus and lactobacillus rhamnosus. According to the present invention, the twelve probiotics are contained, and the latest three-layer embedding technology is adopted so as to enhance the storage property and the digestive tract tolerance, such that the product can maintain the beneficial bacterium activity for a long time without refrigeration, and the product is suitable for the crowd with the alteration of the intestinal flora.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

The invention belongs to the field of functional composite microbial preparations, and particularly discloses a microbial agent and GABA compounded composition and application thereof in promoting growth and development of children. The composition is prepared from a freeze-dried bacterial agent and a GABA (gamma-aminobutyric acid) compound, wherein the freeze-dried bacterial agent comprises lactobacillus johnsonii YH1136 and lactobacillus helveticus Helveticus; the GABA compound is prepared by loading GABA with the purity of greater than or equal to 98% on a nano cellulose carrier, and the loading rate is 20-35%. The composition realizes high survival rate of the microbial inoculum and targeted slow release of GABA through a freeze-drying process and enteric coating. Experiments show that the composition can significantly improve the serum GH / IGF-1 level, the bone mineral density and the body growth rate, and has a synergistic effect when combined with the vitamin D3. According to the invention, the problems of single strain function, low GABA utilization rate and gastric acid damage in the prior art are solved, and an efficient and safe solution is provided for children growth and development intervention.

The invention discloses lactobacillus helveticus for producing DPP-IV (dipeptidyl peptidase-IV) inhibitory peptide and hypoglycemic goat milk and a preparation method thereof, goat milk is used as a raw material, and lactobacillus helveticus KD12 for producing the DPP-IV inhibitory peptide is used for fermenting the goat milk to obtain hypoglycemic lactobacillus fermented goat milk containing the DPP-IV inhibitory peptide. And drying the fermented goat milk to obtain the hypoglycemic lactic acid bacteria fermented goat milk powder containing the DPP-IV inhibitory peptide. Lactic acid bacteria of the hypoglycemic lactic acid bacteria fermented goat milk are inactivated to obtain hypoglycemic post-prebiotics goat milk, and the hypoglycemic post-prebiotics goat milk powder is obtained after the hypoglycemic post-prebiotics goat milk is concentrated and dried. The hypoglycemic goat dairy product provided by the invention has a relatively high DPP-IV inhibition rate, and can be used for inhibiting DPP-IV activity after consumers eat the hypoglycemic goat dairy product so as to reduce blood sugar and reduce the dosage of hypoglycemic drugs, so that side effects caused by the hypoglycemic drugs are reduced.

The invention relates to a multi-enzyme synergistic skin care composition suitable for sensitive skin and application thereof, the skin care composition comprises the following components: crithmum maritimum extract, pomegranate peel extract, lysozyme and coenzyme Q10, the crithmum maritimum extract is obtained by anaerobic fermentation of crithmum maritimum through leuconostoc mesenteroides and lactobacillus plantarum and is rich in SOD enzyme; the pomegranate peel extract is obtained by performing anaerobic fermentation on pomegranate fruits through lactobacillus helveticus and is rich in protease and lipase. The crithmum maritimum extract, the pomegranate peel extract, the lysozyme and the coenzyme Q10 are compounded for use, a multi-dimensional synergistic skin care system is constructed, and repairing, anti-inflammatory and anti-aging integrated efficient improvement is achieved.

The invention provides ginseng freeze-dried powder capable of resisting oxidation, improving immunity and inhibiting cancer cell diffusion and a preparation method of the ginseng freeze-dried powder, and belongs to the technical field of ginseng processing. According to the ginseng freeze-dried powder researched and developed by the invention, three traditional Chinese medicinal materials including ginseng, lucid ganoderma and radix ophiopogonis are selected, the performance is improved through synergistic fermentation of bifidobacterium bifidum CICC-6168 and lactobacillus helveticus CICC-6273, then the ginseng freeze-dried powder is prepared by utilizing a vacuum freeze-drying technology, and the prepared product has the effects of resisting oxidation, improving immunity, inhibiting cancer cell diffusion and reducing uric acid.

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

The present invention discloses a method for preparing milk-derived angiotensin-converting enzyme inhibitory peptides by fermentation with composite strains, which belongs to the fields of microbial technology and fermentation. The ratio of whey protein hydrolysate with a molecular weight below 1000 Da and the angiotensin-converting enzyme inhibition rate in the milk-based fermentation broth are used as evaluation indicators. The composite strain Lactobacillus helveticus ( Lactobacillus helveticus , CICC: 20289), composite strain Pediococcus dilactici ( Pediococcus acidilactici , CICC:20719) were rescreened to obtain strains with excellent whey protein hydrolysis performance and high angiotensin-converting enzyme inhibitory peptide production capacity. The two composite strains obtained from the rescreening were enriched and cultured separately, and then inoculated into skim milk powder culture medium at a specific compound ratio. Through composite fermentation, the angiotensin-converting enzyme inhibitory peptide content in the milk-based fermentation product was increased. The process of this invention is rationally designed and highly operable. It provides a reference for further increasing the content of small molecule functional peptides in fermented dairy products, efficiently preparing milk-derived angiotensin-converting enzyme inhibitory peptides, and improving the nutritional value of dairy products, and has great application prospects.

This invention discloses a composition that helps improve sleep and its application in infant formula. The composition comprises plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The plant fermentation products are obtained by fermenting licorice powder, jujube seed powder, poria cocos powder, angelica powder, and hawthorn powder with *Lactobacillus helveticus* and *Lactobacillus rhamnosus*, followed by sterilization, filtration, concentration, and freeze-drying. This invention employs multi-strain mixed fermentation, and the synergistic effect between different microorganisms can effectively increase the concentration of natural active substances in the extract. The resulting plant fermentation products can effectively enhance the sleep-improving effect of the composition.

The application belongs to the technical field of traditional Chinese medicine, and particularly relates to a traditional Chinese medicine composition and a preparation method and application thereof, active ingredients of the traditional Chinese medicine composition including a fermentation product prepared by subjecting traditional Chinese medicine raw materials to anaerobic solid-state fermentation in combination with Lactobacillus helveticus and enzyme preparation; the traditional Chinese medicine raw materials include ginseng, poria cocos, Chinese yam, white lentil, lotus seed, yiyi seed, amomum villosum, platycodon grandiflorum, licorice and dried tangerine or orange peel; and the enzyme preparation includes cellulase and / or cellobiase. The application effectively promotes dissolution of effective ingredients of Shenlingbaizhu powder, significantly enriches antioxidant active ingredients in the fermentation product, relieves inhibition of oxidative stress on immune cells, and greatly improves survival rate and phagocytic efficacy of macrophages, so that the application shows a significant antibacterial pneumonia effect and has an excellent application prospect.

The present invention discloses a preparation method and application of fermented milk rich in osteogenic growth peptide FPPQSVL, and belongs to the technical field of dairy product processing. The present invention prepares Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL by inoculating Lactobacillus helveticus CCFM1263 into skimmed milk for fermentation. The fermented milk has the functions of significantly enhancing bone density, significantly increasing the number and thickness of trabeculae, significantly increasing bone volume fraction, significantly enhancing the bone biomechanics of rats, and significantly reducing the content of bone turnover biomarkers TRAP, CTX-1, and DPD in serum, while significantly increasing the content of BALP. The Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL provided by the present invention can effectively prevent or treat osteoporosis, promote bone health, and is of great significance to the development of health products and medicines that promote bone health.

The invention discloses six probiotics for preventing severe heatstroke and application of the six probiotics. A probiotic composition is prepared from bacillus coagulans XY2, lactobacillus plantarum KL100, lactobacillus rhamnosus TR08, lactobacillus helveticus TR05, lactobacillus casei TR01 and bifidobacterium longum TR17. The invention discloses novel application of the probiotic composition in prevention of severe heatstroke, heatstroke combined with liver injury, enhancement of intestinal mucosal barrier function, heatstroke combined with lung injury and heatstroke combined with myocardial injury. The sextuple probiotic preparation can effectively protect the state of an organism, enhance the resistance of the organism to high temperature, maintain the balance of a body temperature regulation mechanism, and prevent or relieve the phenomenon of severe heatstroke of the organism, and has the effects of preventing severe heatstroke and relieving heatstroke combined liver injury, lung injury and myocardial injury. Meanwhile, the six probiotic preparations can effectively enhance the intestinal mucosal barrier, and a new method and thought are provided for preventing the adverse outcome of extreme high temperature and complications thereof.

A probiotic composition for treating or preventing metabolic dysfunction-associated steatotic liver disease-associated hepatocellular carcinoma(MASLD-HCC) or colorectal cancer, comprises one or more microbiota selected from a group consisting of Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus rhamnosus GG, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. Lactis, Streptococcus thermophilus or any combination thereof. The probiotic composition demonstrates improved therapeutic effects when combined with low-dose Sorafenib for MASLD-HCC and outperforms 5-Fluorouracil in colorectal cancer models.

The present invention relates to probiotic compositions comprising at least one Lactobacillus helveticus, at least one Bifidobacterium longum, and at least one Bifidobacterium animalis. The present invention further relates to methods of using said compositions for preventing muscle loss, improving or maintaining muscle strength, and maintaining intestinal barrier integrity.

This invention provides a method for screening highly specific nucleic acid aptamers and specific *Lactobacillus helveticus* aptamers, belonging to the field of nucleic acid aptamers. Specifically, the method for screening highly specific nucleic acid aptamers provided by this invention includes the following steps: S1: A second library is obtained after N rounds of forward screening of a first library; S2: A third library is obtained after M rounds of reverse screening of the second library; S3: The third library is obtained after X rounds of forward screening of the third library to obtain selected random single-stranded oligonucleotides, which are then subjected to PCR amplification, purification, cloning, and sequencing; S4: The sequences cloned and sequenced in step S3 are used for affinity and specificity assays to select sequences with high affinity and specificity, thereby obtaining highly specific nucleic acid aptamers. The aptamers provided by this invention have the advantages of high specificity and strong affinity, and the construction method of the aptamers provided by this invention has the advantage of short screening time.

The invention relates to the technical field of food, in particular to a fermented milk flavored sports beverage and a preparation method thereof. The fermented milk flavor beverage is obtained by taking fermented milk supernate which is obtained by co-fermentation of lactobacillus helveticus WHH2580 and streptococcus thermophilus and contains a post-generation source as a raw material and combining other raw materials and optimization of preparation parameters. The fermented milk flavored beverage comprises the following raw materials in parts by weight: 7-20 parts of fermented milk supernate, 3-10 parts of a sweetening agent, 0.5-2 parts of soluble dietary fibers, an acidity regulator and the balance of water, the fermented milk flavor sports beverage is fresh and cool in taste, free of fat and protein, capable of meeting the isotonic food standard and suitable for improving immunity and supplementing electrolyte after sports. According to the invention, the convenient forms of the metagen and the beverage are combined, and the requirements of modern consumers on health, low burden and sports nutrition are met.

The present invention discloses a kind of bacterial enzyme synergistic debittering pea protein beverage and preparation method thereof, belong to the field of food processing technology.The method adopts pea protein as raw material, utilizes alkaline protease, flavor protease enzymolysis and plant lactobacillus, thermophilic streptococcus, Lactobacillus helveticus composite bacterial fermentation synergistic effect, compared with using lactic acid bacteria fermentation debittering time alone is shorter, overall debittering efficiency is higher, sensory evaluation is better, overall acceptance is high; The pea-related odor-related volatile compounds of the prepared product include hexanal, 2 nonanone, (E, E) 2,4 nonadienal, 2 amylfurans, (E, E) 2,4 decadienal etc. are reduced or completely eliminated.The debittering pea protein beverage provided by the present invention and preparation method thereof are conducive to broadening pea protein utilization approach and promoting the development of my country's pea protein beverage industry.

The invention discloses an application of a probiotic composition in preparation of an antioxidant drug. The probiotic composition is prepared from the following probiotics: lactobacillus paracasei (Lactobacillus paracasei) LPC12, lactobacillus rhamnosus (Lactobacillus rhamnosus) LRH10, lactobacillus helveticus (Lactobacillus helveticus) LH43, lactobacillus fermentum (LF26), and streptococcus thermophilus (Streptococcus thermophilus) ST30. The invention also discloses a preparation method of the probiotic composition. The probiotic composition is prepared from the following raw materials: Lactobacillus paracasei LPC12, Lactobacillus rhamnosus LRH10, Lactobacillus helveticus LH43, Lactobacillus fermentum LF26 and Streptococcus thermophilus ST30.

The invention discloses a double-bacterium synergistic fermentation enzyme modified cheese flavoring agent and a preparation method thereof, and the double-bacterium synergistic fermentation enzyme modified cheese flavoring agent is prepared from the following raw materials in parts by mass: 10-20 parts of milk powder, 40-50 parts of anhydrous butter, 0.5-1.5 parts of an emulsifier, 0.1-1.0 part of a protease preparation, 0.1-1.0 part of a lipase preparation, 5-15 parts of a microbial fermentation agent and the balance of water, the microbial fermentation agent is composed of lactobacillus helveticus and saccharomycetes, and the saccharomycetes comprise one of kluyveromyces marxianus, kluyveromyces lactis and candida lactis. Ethyl ester compounds are dynamically generated through esterification reaction of ethyl alcohol generated through yeast metabolism and carboxylic acid synthesized by lactic acid bacteria, the natural cheese characteristic flavor with rich levels is formed, and the obtained final product is soft in flavor, free of irritation and rich and natural in fragrance.

The invention provides a preparation method of a saussurea involucrata fermentation product, a product of the saussurea involucrata fermentation product, preparation bacteria and application, and belongs to the field of microbial fermentation. The invention provides new strains, namely Bifidobacterium longum subsp. Infantis Xue-66 and Lactobacillus helveticus Xue-123, which are separated from a saussurea involucrata flora, and after the Bifidobacterium longum subsp. Infantis Xue-66, the Lactobacillus helveticus Xue-123 and the Lactobacillus plantarum PQQ-1 are subjected to co-fermentation with whey protein and collagen, the separated metabiotics are called as a saussurea involucrata fermentation product. The saussurea involucrata fermentation product has the capabilities of remarkably inhibiting the activity of tyrosinase and inhibiting the gene expression of tyrosinase, has a remarkable whitening effect, and can effectively improve the skin elasticity.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and / or Lactobacillus helveticus strain(s).

The application belongs to the technical field of biological medicine, and particularly relates to a functional composition for regulating lipid metabolism and a preparation method and application thereof. The application provides a functional composition for regulating lipid metabolism, which comprises, in mass parts, 10-14 parts of probiotics, 8-12 parts of Opuntia tuna powder, 2-4 parts of mulberry leaf extract, 0.5-1.5 parts of cinnamon, 1-3 parts of chromium, 18-22 parts of xylo-oligosaccharide, 18-22 parts of inulin and 27-35 parts of resistant dextrin; the probiotics comprise Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus acidophilus and Bifidobacterium animalis. The functional composition has a synergistic effect of the components, can promote the colonization of beneficial bacteria, inhibit the growth of harmful bacteria, maintain the balance of intestinal flora, regulate lipid metabolism and be used for preventing and treating diseases related to lipid metabolism.

This invention relates to a traditional Chinese medicine composition containing celeon bone and its use in improving joint aging and injury. It belongs to the field of traditional Chinese medicine processing technology. The preparation method of celeon bone in the traditional Chinese medicine composition includes the following steps: (1) celeon bone is pulverized to obtain bone powder; (2) the bone powder is added to water and enzymatically hydrolyzed with protease, then inactivated to obtain an enzymatic hydrolysate; (3) microorganisms are added to the enzymatic hydrolysate for fermentation to obtain a fermentation broth; (4) the fermentation broth is inactivated, and solid-liquid separation is performed to obtain a clear liquid; (5) the clear liquid is dried to obtain the final product. The microorganisms include at least one of Bacillus subtilis, Lactobacillus helveticus, Pediococcus pentosaceus, Saccharomyces cerevisiae, Lactobacillus paracasei, and Lactobacillus plantarum. The celeon bone powder prepared by this invention can exert a good anti-inflammatory effect at low doses and can be used to prepare drugs for osteoarthritis caused by joint aging or injury, especially for treating osteoarthritis, rheumatoid arthritis, and other osteoarthritis. It also has good safety and broad application prospects.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and / or Lactobacillus helveticus strain(s).

The application provides a lactobacillus helveticus and application thereof in sugar-reducing and uric acid-reducing peptide lactobacillus goat milk, and raw materials are fresh goat milk or reconstituted goat milk, and the goat milk is fermented by lactobacillus helveticus KD12 which produces alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, so that the protein in the goat milk is decomposed into alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, and the sugar-reducing and uric acid-reducing peptide lactobacillus fermented goat milk with alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides is obtained. The alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides are separated, purified and identified in amino acid sequences, the positions of the alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides in the goat milk protein are determined, sugar-reducing and uric acid-reducing peptides for sugar-reducing and uric acid-reducing peptide food are provided, and a reference for development of sugar-reducing and uric acid-reducing drugs is provided.

The invention discloses a method for preparing cheese with good flavor through combined fermentation of probiotics available for infants, which comprises the following steps: (1) sterilizing: sterilizing fresh raw milk products; (2) fermentation: sequentially adding bifidobacterium animalis subsp. Lactis Bb-12, lactobacillus helveticus R0052 and lactobacillus reuteri DSM17938 into the sterilized raw milk product, carrying out echelon synergistic anaerobic fermentation reaction, and carrying out precipitation and filtration after the reaction is ended, so as to obtain initial cheese; and (3) ripening: carrying out precise ripening and flavor blending on the initial cheese by adopting a temperature-control humidity-control gas-control box, so as to obtain the cheese with good flavor. According to the method, pulse type sound waves are used in cooperation with pasteurization, microorganisms are killed while the nutritional value of the dairy product is reserved, and strains are subjected to combined fermentation according to a specific proportion range and an adding sequence; the cheese is accurately ripened by adopting a temperature-control humidity-control gas-control box; and finally adding natural fruit concentrated juice to obtain cheese with good flavor.

The invention discloses lactobacillus helveticus PP0208 and application thereof in prevention and treatment of allergic rhinitis, and belongs to the technical field of microorganisms. The technical problem to be solved is to provide the lactobacillus helveticus for treating the allergic rhinitis, and the key point of the technical scheme is that the lactobacillus helveticus PP0208 is provided, and the preservation number of the lactobacillus helveticus PP0208 is CGMCC (China General Microbiological Culture Collection Center) No.28753. The lactobacillus helveticus PP0208 viable bacteria, the thermally inactivated bacteria and the extracellular vesicles of the lactobacillus helveticus PP0208 disclosed by the invention all have the effect of remarkably inhibiting allergic rhinitis mucosal inflammation, can down-regulate the expression of inflammatory factors and regulate the proportion of Treg cells, and cooperatively promotes the development of diseases towards the healing direction by coordinating the intestinal flora structure and the change of metabolites of the intestinal flora structure. The compound has a wide application prospect in preparation of drugs for effectively preventing and treating allergic rhinitis.

The present application relates to the technical field of food processing, in particular to a beverage and a preparation method thereof. The raw materials of the beverage provided by the present application comprise whey protein powder and fermented fruit and vegetable juice in a mass ratio of (0.5-2):(98-99.5); wherein the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a compound ferment agent, and the compound ferment agent comprises Lactobacillus plantarum, Lactobacillus helveticus and yeast. The beverage of the present application not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve the feeling of tiredness, quickly restore physical fitness, but also can significantly weaken the astringent taste under acidic conditions, improve the thirst-quenching property of the beverage, has good taste and flavor, and the product quality is obviously improved. Moreover, the beverage can realize a longer shelf life, no precipitation is generated during the shelf life, and the stability is good.