阅读说明：本技术 具有减肥作用的益生菌组合物及其制备方法 (Probiotic composition with weight-losing effect and preparation method thereof ) 是由 王冠 于 2021-08-25 设计创作，主要内容包括：本发明提供了具有减肥作用的益生菌组合物,由以下重量份的原料制成：嗜酸乳杆菌6-7份,干酪乳杆菌4-5份,植物乳杆菌3-4份,乳双歧杆菌1-2份,鼠李糖乳杆菌5-6份,凝结芽孢杆菌2-3份,水苏糖10-15份,甘露糖醇20-25份,低聚异麦芽糖15-20份,抗坏血酸5-8份,抗性糊精40-50份,诺丽果提取物4-6份,水50-60份。本发明还提供了所述具有减肥作用的益生菌组合物的制备方法。本发明提供的益生菌组合物具有较好的耐酸耐胆盐能力和减肥功效。(The invention provides a probiotic composition with a weight-losing effect, which is prepared from the following raw materials in parts by weight: 6-7 parts of lactobacillus acidophilus, 4-5 parts of lactobacillus casei, 3-4 parts of lactobacillus plantarum, 1-2 parts of bifidobacterium lactis, 5-6 parts of lactobacillus rhamnosus, 2-3 parts of bacillus coagulans, 10-15 parts of stachyose, 20-25 parts of mannitol, 15-20 parts of isomaltose hypgather, 5-8 parts of ascorbic acid, 40-50 parts of resistant dextrin, 4-6 parts of noni fruit extract and 50-60 parts of water. The invention also provides a preparation method of the probiotic composition with the weight-losing effect. The probiotic composition provided by the invention has better acid resistance and cholate resistance and weight-losing efficacy.)

1. The probiotic composition with the weight-losing effect is characterized in that: the feed is prepared from the following raw materials in parts by weight: 6-7 parts of lactobacillus acidophilus, 4-5 parts of lactobacillus casei, 3-4 parts of lactobacillus plantarum, 1-2 parts of bifidobacterium lactis, 5-6 parts of lactobacillus rhamnosus, 2-3 parts of bacillus coagulans, 10-15 parts of stachyose, 20-25 parts of mannitol, 15-20 parts of isomaltose hypgather, 5-8 parts of ascorbic acid, 40-50 parts of resistant dextrin, 4-6 parts of noni fruit extract and 50-60 parts of water.

2. The probiotic composition with slimming effect according to claim 1, characterized in that: the water is distilled water.

3. The probiotic composition with slimming effect according to claim 1, characterized in that: the noni fruit extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent, heating to 45 ℃, carrying out ultrasonic extraction for 45-60 minutes to obtain an extracting solution, carrying out centrifugal separation on the extracting solution for 5-15 minutes to obtain a supernatant, carrying out rotary evaporation on the supernatant, adding methanol, stirring for 10-20 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and carrying out vacuum drying on the filtrate to obtain the noni extract.

4. Probiotic compositions with slimming effect according to claim 3, characterized in that: in the preparation step of the noni fruit extract, an extraction solvent consists of (50-60) mL of distilled water, 50mL of distilled water, 3g of ethanol and beta-cyclodextrin, the ratio of noni fruit powder to the extraction solvent to methanol is 1 (8-12) g/mL of distilled water, 10mL of ethanol, and the speed of centrifugal separation is 5000 r/min.

5. The method for preparing the probiotic composition with the weight-losing effect according to any one of claims 1 to 4, wherein: the method comprises the following steps:

(1) respectively performing activation culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans at 30-37 ℃ for 36-48 hours, and performing amplification culture at 32-38 ℃ for 60-72 hours to obtain fermentation liquor of each strain;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treatment for 2 times, and then freeze-drying to obtain the probiotic composition with the weight-reducing effect.

6. The method for preparing probiotic composition with slimming effect according to claim 5, characterized in that: in the step (1), the activation medium used in the activation culture is: 1 to 1.5 percent of peptone, 0.3 to 0.5 percent of yeast extract, 0.4 to 0.6 percent of beef extract, 0.4 to 0.8 percent of sodium chloride, 0.5 to 1 percent of glucose, 0.15 to 0.2 percent of dipotassium hydrogen phosphate, 0.02 to 0.04 percent of magnesium sulfate and 7.3 to 7.5 percent of pH value.

7. The method for preparing probiotic composition with slimming effect according to claim 5, characterized in that: in the step (1), the inoculation amount of the amplification culture medium used in the amplification culture is 4-6%, and the amplification culture medium is as follows: 1 to 1.5 percent of peptone, 0.3 to 0.6 percent of yeast extract, 0.4 to 0.7 percent of beef extract, 0.4 to 0.8 percent of sodium chloride, 1 to 2 percent of glucose, 0.15 to 0.2 percent of dipotassium phosphate, 0.02 to 0.04 percent of magnesium sulfate and 0.1 to 0.3 percent of ammonium citrate.

8. The method for preparing probiotic composition with slimming effect according to claim 5, characterized in that: in the step (2), the treatment pressure of the micro-jet equipment is 100-200 MPa.

9. The method for preparing probiotic composition with slimming effect according to claim 5, characterized in that: in the step (2), the temperature during freeze drying is-40 ℃ to-35 ℃ and the time is 1-2 hours.

Technical Field

The invention relates to a probiotic composition, in particular to a probiotic composition with a weight-losing effect and a preparation method thereof.

Background

Probiotics are active microorganisms which are beneficial to a host and change the composition of flora at a certain part of the host by colonizing in a human body. The probiotics has the function of promoting nutrient absorption and keeping intestinal tract healthy by regulating the immune function of host mucous membrane and system or regulating the flora balance in the intestinal tract, thereby generating single microorganism or mixed microorganism with definite composition which is beneficial to health. The probiotics mainly comprise yeasts, probiotics spores, clostridium butyricum, lactobacillus, bifidobacterium, actinomycetes and the like. The probiotics can control the weight to achieve the purpose of losing weight by influencing the appetite and metabolism of people, the burden on the body is small, but the acid resistance and the bile salt resistance of the probiotics are weak, and the actual absorption and the weight-losing effect are influenced.

Chinese patent application CN201811018245.1 discloses a composite probiotic preparation for losing weight and an application method thereof, wherein the composite probiotic preparation comprises 30-50 parts of composite probiotics, 5-15 parts of dietary fiber, 1-3 parts of protein powder and 5-10 parts of plant extract by weight; the composite probiotics comprise lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus, and the plant extract comprises 30-35 parts of Chinese waxgourd peel, 9-12 parts of kudzu root, 30-35 parts of poria cocos and 25-30 parts of astragalus membranaceus. The patent has the problems that the acid resistance and the bile salt resistance are common, and the actual weight-losing effect is poor.

Disclosure of Invention

The invention aims to provide a probiotic composition with a weight-losing effect, which has better acid resistance, cholate resistance and weight-losing efficacy.

In order to solve the technical problems, the technical scheme of the invention is as follows:

the probiotic composition with the weight-losing effect is prepared from the following raw materials in parts by weight: 6-7 parts of lactobacillus acidophilus, 4-5 parts of lactobacillus casei, 3-4 parts of lactobacillus plantarum, 1-2 parts of bifidobacterium lactis, 5-6 parts of lactobacillus rhamnosus, 2-3 parts of bacillus coagulans, 10-15 parts of stachyose, 20-25 parts of mannitol, 15-20 parts of isomaltose hypgather, 5-8 parts of ascorbic acid, 40-50 parts of resistant dextrin, 4-6 parts of noni fruit extract and 50-60 parts of water.

Further, the water of the present invention is distilled water.

Further, the noni fruit extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent, heating to 45 ℃, carrying out ultrasonic extraction for 45-60 minutes to obtain an extracting solution, carrying out centrifugal separation on the extracting solution for 5-15 minutes to obtain a supernatant, carrying out rotary evaporation on the supernatant, adding methanol, stirring for 10-20 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and carrying out vacuum drying on the filtrate to obtain the noni extract.

Furthermore, in the preparation step of the noni fruit extract, the extraction solvent consists of (50-60) mL of distilled water, 50mL of ethanol and 3g of beta-cyclodextrin, the proportion of noni fruit powder, the extraction solvent and methanol is 1 (8-12) g/mL of 10mL, and the speed of centrifugal separation is 5000 r/min.

The invention also provides a preparation method of the probiotic composition with the weight-losing effect.

In order to solve the technical problems, the technical scheme is as follows:

the preparation method of the probiotic composition with the weight-losing effect comprises the following steps:

(1) respectively performing activation culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans at 30-37 ℃ for 36-48 hours, and performing amplification culture at 32-38 ℃ for 60-72 hours to obtain fermentation liquor of each strain;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treatment for 2 times, and then freeze-drying to obtain the probiotic composition with the weight-reducing effect.

Further, in step (1) of the present invention, the activation medium used in the activation culture is: 1 to 1.5 percent of peptone, 0.3 to 0.5 percent of yeast extract, 0.4 to 0.6 percent of beef extract, 0.4 to 0.8 percent of sodium chloride, 0.5 to 1 percent of glucose, 0.15 to 0.2 percent of dipotassium hydrogen phosphate, 0.02 to 0.04 percent of magnesium sulfate and 7.3 to 7.5 percent of pH value.

Further, in the step (1) of the present invention, the amount of the expanding medium used in the expanding culture is 4 to 6%, and the expanding medium is: 1 to 1.5 percent of peptone, 0.3 to 0.6 percent of yeast extract, 0.4 to 0.7 percent of beef extract, 0.4 to 0.8 percent of sodium chloride, 1 to 2 percent of glucose, 0.15 to 0.2 percent of dipotassium phosphate, 0.02 to 0.04 percent of magnesium sulfate and 0.1 to 0.3 percent of ammonium citrate.

Further, in the step (2), the treatment pressure of the micro-jet equipment is 100-200 MPa.

Further, in the step (2) of the present invention, the temperature during freeze-drying is from-40 ℃ to-35 ℃ for 1 to 2 hours.

Compared with the prior art, the invention has the following beneficial effects:

1) although some probiotics have a certain weight-reducing effect when being used alone, the probiotics can influence growth and metabolism mutually when being used in combination, so that the weight-reducing effect is not good enough.

2) Noni (Morinda citrifolia Linn) is a plant in Morinda, and noni fruit extract is obtained by extracting noni fruit with distilled water, ethanol and beta-cyclodextrin as extraction solvents, contains active ingredients such as flavone and polyphenol, has a good protection effect on probiotics, and can effectively improve the acid and choline resistance of the probiotic composition and the weight-reducing effect.

3) According to the invention, in the step (2) of the preparation method, the mixed solution is treated by the micro-jet device, so that the dispersibility and the associativity of each component in the probiotic composition can be improved, and the weight-losing effect of the probiotic composition is further improved.

Detailed Description

The present invention will be described in detail with reference to specific embodiments, and the exemplary embodiments and descriptions thereof herein are provided to explain the present invention but not to limit the present invention.

Example 1

The probiotic composition with the weight-losing effect is prepared from the following raw materials in parts by weight: 6-7 parts of lactobacillus acidophilus, 4.5 parts of lactobacillus casei, 3.5 parts of lactobacillus plantarum, 1.5 parts of bifidobacterium lactis, 5.5 parts of lactobacillus rhamnosus, 2.5 parts of bacillus coagulans, 12 parts of stachyose, 24 parts of mannitol, 18 parts of isomaltose oligosaccharide, 7 parts of ascorbic acid, 46 parts of resistant dextrin, 5 parts of noni fruit extract and 56 parts of distilled water.

The noni extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent consisting of 55mL, 50mL and 3g of distilled water, ethanol and beta-cyclodextrin, heating to 45 ℃, performing ultrasonic extraction for 50 minutes to obtain an extracting solution, performing centrifugal separation on the extracting solution at a speed of 5000 r/min for 10 minutes to obtain a supernatant, performing rotary evaporation on the supernatant to dryness, adding methanol, stirring for 15 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and performing vacuum drying on the filtrate to obtain a noni extract, wherein the ratio of the noni powder to the extraction solvent to the methanol is 1:10g/mL to 10 mL.

The preparation method of this example includes the following steps:

(1) respectively carrying out activated culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans for 42 hours at 34 ℃, then carrying out enlarged culture for 66 hours at 36 ℃ to obtain fermentation liquor of each strain, wherein an activation culture medium used in the activated culture is as follows: peptone 1.2%, yeast extract 0.4%, beef extract 0.5%, sodium chloride 0.7%, glucose 0.8%, dipotassium hydrogen phosphate 0.16%, magnesium sulfate 0.03%, pH 7.4, the inoculation amount of the amplification medium used in the amplification culture is 5%, and the amplification medium is: 1.3 percent of peptone, 0.4 percent of yeast extract, 0.6 percent of beef extract, 0.6 percent of sodium chloride, 1.6 percent of glucose, 0.17 percent of dipotassium phosphate, 0.03 percent of magnesium sulfate and 0.2 percent of ammonium citrate;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and distilled water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treating for 2 times under the pressure of 150Mpa, and then freeze-drying to obtain the probiotic composition with the weight-reducing effect, wherein the temperature during freeze-drying is-37 ℃ and the time is 1.5 hours.

Example 2

The probiotic composition with the weight-losing effect is prepared from the following raw materials in parts by weight: 6 parts of lactobacillus acidophilus, 5 parts of lactobacillus casei, 3.2 parts of lactobacillus plantarum, 1.8 parts of bifidobacterium lactis, 5 parts of lactobacillus rhamnosus, 3 parts of bacillus coagulans, 15 parts of stachyose, 20 parts of mannitol, 16 parts of isomaltose hypgather, 5 parts of ascorbic acid, 42 parts of resistant dextrin, 4.5 parts of noni fruit extract and 54 parts of distilled water.

The noni extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent consisting of 50mL, 50mL and 3g of distilled water, ethanol and beta-cyclodextrin, heating to 45 ℃, performing ultrasonic extraction for 45 minutes to obtain an extracting solution, performing centrifugal separation on the extracting solution at a speed of 5000 r/min for 5 minutes to obtain a supernatant, performing rotary evaporation on the supernatant to dryness, adding methanol, stirring for 10 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and performing vacuum drying on the filtrate to obtain a noni extract, wherein the ratio of the noni powder to the extraction solvent to the methanol is 1:12g/mL:10 mL.

The preparation method of this example includes the following steps:

(1) respectively carrying out activated culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans for 48 hours at the temperature of 30 ℃, then carrying out expanded culture for 72 hours at the temperature of 32 ℃ to obtain fermentation liquor of each strain, wherein an activation culture medium used in the activated culture is as follows: peptone 1%, yeast extract 0.5%, beef extract 0.5%, sodium chloride 0.5%, glucose 1%, dipotassium hydrogen phosphate 0.15%, magnesium sulfate 0.04%, pH 7.5, the inoculation amount of the amplification medium used in the amplification culture is 4.5%, and the amplification medium is: 1.2 percent of peptone, 0.6 percent of yeast extract, 0.4 percent of beef extract, 0.5 percent of sodium chloride, 1.5 percent of glucose, 0.2 percent of dipotassium phosphate, 0.04 percent of magnesium sulfate and 0.1 percent of ammonium citrate;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and distilled water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treating for 2 times under the pressure of 100Mpa, and then freeze-drying to obtain the probiotic composition with the weight-losing effect, wherein the temperature during freeze-drying is-40 ℃ and the time is 1 hour.

Example 3

The probiotic composition with the weight-losing effect is prepared from the following raw materials in parts by weight: 7 parts of lactobacillus acidophilus, 4 parts of lactobacillus casei, 3 parts of lactobacillus plantarum, 2 parts of bifidobacterium lactis, 5.1 parts of lactobacillus rhamnosus, 2 parts of bacillus coagulans, 10 parts of stachyose, 25 parts of mannitol, 20 parts of isomaltose hypgather, 6 parts of ascorbic acid, 50 parts of resistant dextrin, 4 parts of noni fruit extract and 50 parts of distilled water.

The noni extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent consisting of 60mL, 50mL and 3g of distilled water, ethanol and beta-cyclodextrin, heating to 45 ℃, performing ultrasonic extraction for 60 minutes to obtain an extracting solution, performing centrifugal separation on the extracting solution at a speed of 5000 r/min for 15 minutes to obtain a supernatant, performing rotary evaporation on the supernatant to dryness, adding methanol, stirring for 20 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and performing vacuum drying on the filtrate to obtain a noni extract, wherein the ratio of the noni powder to the extraction solvent to the methanol is 1:8g/mL:10 mL.

The preparation method of this example includes the following steps:

(1) respectively carrying out activated culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans for 45 hours at 33 ℃, then carrying out expanded culture for 69 hours at 35 ℃ to obtain fermentation liquor of each strain, wherein an activation culture medium used in the activated culture is as follows: peptone 1.1%, yeast extract 0.4%, beef extract 0.6%, sodium chloride 0.4%, glucose 0.6%, dipotassium hydrogen phosphate 0.17%, magnesium sulfate 0.02%, pH 7.3, the inoculation amount of the amplification medium used in the amplification culture is 4%, and the amplification medium is: peptone 1.5%, yeast extract 0.3%, beef extract 0.7%, sodium chloride 0.8%, glucose 1%, dipotassium hydrogen phosphate 0.15%, magnesium sulfate 0.02%, and ammonium citrate 0.3%;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and distilled water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treating for 2 times under the pressure of 200Mpa, and then freeze-drying to obtain the probiotic composition with the weight-reducing effect, wherein the temperature during freeze-drying is-36 ℃ and the time is 1.8 hours.

Example 4

The probiotic composition with the weight-losing effect is prepared from the following raw materials in parts by weight: 6.6 parts of lactobacillus acidophilus, 4.8 parts of lactobacillus casei, 4 parts of lactobacillus plantarum, 1 part of bifidobacterium lactis, 6 parts of lactobacillus rhamnosus, 2.1 parts of bacillus coagulans, 14 parts of stachyose, 21 parts of mannitol, 15 parts of isomaltose hypgather, 8 parts of ascorbic acid, 40 parts of resistant dextrin, 6 parts of noni fruit extract and 60 parts of distilled water.

The noni extract is prepared by the following steps:

cleaning and drying noni fruits, crushing, grinding, sieving with a 80-mesh sieve to obtain noni powder, adding the noni powder into an extraction solvent consisting of 57mL of distilled water, 50mL of distilled water, 3g of ethanol and beta-cyclodextrin, heating to 45 ℃, carrying out ultrasonic extraction for 55 minutes to obtain an extracting solution, carrying out centrifugal separation on the extracting solution at a speed of 5000 r/min for 12 minutes to obtain a supernatant, carrying out rotary evaporation on the supernatant to dryness, adding methanol, stirring for 16 minutes to obtain a mixed solution, filtering the mixed solution to obtain a filtrate, and carrying out vacuum drying on the filtrate to obtain a noni extract, wherein the ratio of the noni powder to the extraction solvent to the methanol is 1:9g/mL of 10 mL.

The preparation method of this example includes the following steps:

(1) respectively carrying out activated culture on lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, lactobacillus rhamnosus and bacillus coagulans for 36 hours at 37 ℃, then carrying out expanded culture for 60 hours at 38 ℃ to obtain fermentation liquor of each strain, wherein an activation culture medium used in the activated culture is as follows: peptone 1.5%, yeast extract 0.3%, beef extract 0.4%, sodium chloride 0.8%, glucose 0.5%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.03%, pH 7.4, the inoculation amount of the amplification medium used in the amplification culture is 6%, and the amplification medium is: 1% of peptone, 0.5% of yeast extract, 0.5% of beef extract, 0.4% of sodium chloride, 2% of glucose, 0.16% of dipotassium hydrogen phosphate, 0.03% of magnesium sulfate and 0.2% of ammonium citrate;

(2) and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and distilled water to obtain a mixed liquor, adding the mixed liquor into a micro-jet device for treating for 2 times under the pressure of 180Mpa, and then freeze-drying to obtain the probiotic composition with the weight-losing effect, wherein the temperature during freeze-drying is-35 ℃ and the time is 2 hours.

Reference example 1

The difference from example 1 is that: the raw material does not contain the noni fruit extract, and the preparation step is omitted.

Reference example 2

The difference from example 1 is that: the preparation step (2) of the composition is changed into: and (2) uniformly mixing the fermentation liquor of each strain obtained in the step (1), stachyose, mannitol, isomaltose hypgather, ascorbic acid, resistant dextrin, noni fruit extract and water to obtain a mixed liquor, and freeze-drying the mixed liquor to obtain the probiotic composition with the weight-reducing effect, wherein the temperature during freeze-drying is-37 ℃ and the time is 1.5 hours. Namely, in the step (2), the mixed solution is not treated by a micro-jet device, and the mixed solution is directly frozen and dried.

Comparative example: example 1 of chinese patent application No. CN 201811018245.1.

The first experimental example: test of efficacy in weight loss

280 volunteers with the age of 24-52 years, the BMI of 24-30 and the body fat percentage (23-30% for males and 29-35% for females) are selected as test objects, and the test objects exclude females in gestational period, patients with serious heart, liver and kidney complications or serious gastrointestinal tract diseases, and patients with diabetic ketosis in the last three months. The test subjects were randomly and evenly divided into 7 groups of 40 subjects, and the test subjects kept their diet habits during the test period without taking hypoglycemic and hypolipidemic drugs.

Inventive examples 1-4, reference examples 1-2 and comparative examples were administered to 7 groups of test subjects, respectively, by the following methods: 2 g/time, 1 time per day, and is taken with hot water for 1 month continuously. The evaluation index of the curative effect is as follows: the change in body fat percentage of the test subjects before and after the test was recorded, and the body fat change rate (pre-test body fat percentage-post-test body fat percentage)/pre-test body fat percentage × 100% was calculated. The evaluation standard of the curative effect is as follows: the body fat change rate is more than or equal to 5 percent; effective, the change rate of body fat is more than or equal to 1 percent and less than 5 percent; ineffective, body fat change rate < 1%; the total effective rate is counted with obvious effect and effective effect.

The test results are shown in table 1:

TABLE 1

As can be seen from Table 1, the total effective rates of the examples 1-4 of the invention are all obviously higher than those of the comparative examples, which shows that the probiotic composition prepared by the invention has better weight-losing efficacy. The difference between part of the raw materials or preparation steps of the reference examples 1 and 2 and the example 1, the total effective rate of the reference examples 1 and 2 is reduced compared with the example 1, which shows that the noni fruit extract used in the invention and the operation of treating the mixed solution in the preparation step (2) through a micro-jet device can effectively improve the weight-reducing effect of the probiotic composition.

Experiment example two: acid and choline resistance test

20g of examples 1 to 4, reference example 1 and comparative example were weighed, respectively, and added to 180mL of peptone water solution with a mass concentration of 0.1%, mixed at 40 ℃ for 20 minutes and shaken uniformly, and viable count of 1mL of the solution was measured by a plate count method and was recorded as A1. Adding pepsin into sterile physiological saline at a ratio of 3g/L, adjusting the pH value to 3.0, uniformly mixing to obtain simulated gastric juice, respectively weighing 4g of the obtained solution in examples 1-4, reference example 1 and comparative example, respectively adding the obtained solution into 300mL of simulated gastric juice, culturing at 37 ℃ for 8 hours, taking 1mL of the obtained solution, measuring the viable bacteria number according to the method, and calculating the viable bacteria survival rate, wherein the viable bacteria survival rate is defined as A2:

the survival rate of live bacteria is A2/A1 × 100%

The higher the live bacteria survival rate, the better the acid and choline resistance of the probiotic composition, and the test results are shown in table 2:

TABLE 2

	Survival Rate of viable bacteria (%)
		Example 1	83.27
Example 2	82.48
		Example 3	82.76
Example 4	83.05
		Reference example 1	75.84
Comparative example	74.59

As can be seen from Table 2, the survival rates of the viable bacteria in the examples 1 to 4 of the invention are obviously higher than those of the comparative examples, which shows that the probiotic composition prepared by the invention has better acid and choline resistance. Compared with example 1, the survival rate of the viable bacteria of the reference example 1 is greatly reduced compared with that of example 1 by part of the raw materials of the reference example 1, which shows that the noni fruit extract used by the invention can effectively improve the acid and choline resistance of the probiotic composition.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.