TWI690589B - Fat burning ferment, preparation method thereof and use thereof for fat burning and losing weight - Google Patents

Abstract

The present invention provides a fat burning ferment, preparation method thereof and use thereof for fat burning and losing weight. The fat burning ferment can effectively promote the decomposition of fat in fat cells, to reduce the gene expression level of PLIN1 and PPARG2 in fat cells to promote the decomposition of fatty oil droplets, and to promote the conversion of white fat cells to brown fat cells, which increases the ability to burn fat. The fat burning ferment is prepared by fermenting the apple, the ginger, the chili, and a cinnamon to yeast, lactic acid bacteria, and acetic acid bacteria for three-stage fermentation.

Description

Fat burning fermented material, its preparation method and use for fat burning to lose weight

Present invention relates to a fermentation method for its preparation comprising one fat burning and the use for the preparation of fat burning diet composition, in particular a ferment for promoting fat burning lipolysis, reduced expression levels PLIN1 gene, genes and enhance PPARG2 Wherein the fat-burning fermentation system is obtained by performing a three-stage fermentation of yeast, lactobacilli, and acetobacter in a mixture composed of an apple, a ginger, a pepper, and a cinnamon.

The World Health Organization (WHO) described "infectious diseases" as rapidly spreading obesity, and called it "Globesity". According to statistics from the World Health Organization, more than 80% of adult men and 70% of adult women in the United States among the top 20 countries in the world are overweight (BMI exceeds 25), while South Korea in Asia has over 50% of men and women overweight and obese. With the change in eating habits and the improvement of quality of life, the prevalence of obesity in Taiwan has also increased year by year. According to the "2013-2014 National Nutrition and Health Status Survey" published by the National Health Administration of the Ministry of Health and Welfare, the prevalence rate of adult overweight or obesity is 43 %, while the male to female ratio is 48.9% and 38.3% respectively. That is to say, on average, every two men in Taiwan have one overweight or obesity, and two to three women on average have one overweight or obesity.

Obesity can cause many related comorbidities, such as diabetes, hyperlipidemia, sleep apnea, stenosis, degenerative arthritis, excessive uric acid, and even certain cancers, which may cause death. Therefore, morbid obesity patients The average life expectancy is much less than the normal weight. Currently the most effective treatment of obesity The effective method is surgical treatment. In addition, legal drugs (currently only Roche fresh), exercise, calorie control, and low-calorie meal replacement have also proved to be effective methods. However, in addition to surgical treatment, most patients use other methods to lose weight, most of them will lose their vigilance and return to fat after the weight loss treatment is over. Such a thin and fat phenomenon (yo-yo effect) will affect the body. The damage is greater.

The fat cells of the human body are divided into two types: white fat cells (also called unicellular cells) and brown fat cells. Among them, white fat cells are mainly responsible for storing energy, so the number and volume of white fat cells are closely related to a body's obesity. Among them, there are about 30 billion fat cells in the average adult body and weigh about 13.5 kg. This kind of cell contains a lipid droplet surrounded by cytoplasm. The fat is mainly stored in the lipid droplet in the form of triglyceride and cholesterol ester in a semi-liquid state. White adipocytes also secrete resistin, adiponectin and leptin to regulate individual fat metabolism.

Brown adipocytes (also known as multilocular cells) have a relatively large cytoplasm compared to white adipocytes. Lipid droplets are scattered throughout the cell, and the cell contains a large number of mitochondria, so the appearance is brown. The main function of brown fat cells is to burn fat quickly to generate heat and maintain body temperature. Among them, because hibernating animals and babies contain more brown fat tissue, brown fat is also called "baby fat". Therefore, if the white cells storing oil and fat can be converted into brown fat cells that metabolize oil and fat, the amount of body fat can be effectively reduced and it is not easy to regain fat.

In summary, in response to the obesity faced by modern people due to changes in life and eating habits and the overall health problems caused by obesity, and based on the improvement of modern people's living standards and the improvement of health care concepts, we have developed a method that can effectively reduce body fat content and slow down The composition composed of the effective ingredients for regaining weight is really necessary.

Therefore, an object of the present invention is to provide a fat-burning fermentation product, wherein the fat-burning fermentation product is a mixture of an apple, a ginger, a pepper, and a cinnamon through a yeast ( Saccharomyces cerevisiae ), a Lactobacillus plantarum and Acetobacter aceti are obtained by fermentation in sequence.

Another object of the present invention is to provide a use of the fat burning fermented material as described above for preparing a fat burning weight loss composition.

Another object of the present invention is to provide a method for manufacturing a fat-burning fermented product, which comprises: uniformly mixing an apple, a ginger, a chilli, and a cinnamon in a weight ratio of 1:15-30:2-3:0.5 The composed mixture is obtained through three-stage fermentation of a yeast, a lactobacillus, and an acetobacter sequentially.

In one embodiment of the present invention, the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the Lactobacillus is 0.4-0.6% (w/w); the addition amount of the Acetobacter is 4-6% (w/w); and the yeast strain is a strain of BCRC20271; the lactobacillus strain is a strain of BCRC910805; the acetate strain is a strain of BCRC12324; and the yeast, the lactobacillus, and the acetic acid The fermentation time ratio of Bacillus is 1-3:1-3:3-5.

In yet another embodiment of the present invention, the fat burning fermentation system promotes the decomposition of fat in fat cells; and the effective concentration of the fat burning fermentation product is at least 0.5% (v/v).

In another embodiment of the present invention, the fermentation-based fat burning reduced expression levels of genes PLIN1 adipocytes, and / or enhance expression levels in adipocytes PP4RG2 gene; and the effective concentration of the fermentation product is at least Ranzhi 0.5% (v/v).

In the present invention, the fat-burning fermented product obtained by performing a three-stage fermentation of a mixture of apple, ginger, hot pepper, and cinnamon with yeast, lactobacilli, and acetobacter can directly and effectively promote the decomposition of fat in fat cells, and can also be effective Reduce the expression level of PLIN1 gene in fat cells, promote the decomposition of fatty oil droplets, and effectively increase the expression level of PPARG2 gene, promote the conversion of white fat cells into brown fat cells, and increase the body's ability to burn fat. Therefore, the fat-burning fermented material of the present invention can decompose or consume body fat in various ways to achieve a better weight loss and fat reduction effect. Therefore, the fat-burning fermented material of the present invention can be used for the preparation of a fat-burning composition for weight loss, and the composition is a medicine or a food, and can be administered to a body by oral administration, smearing, or the like.

The embodiments of the present invention will be further described below with reference to the drawings. The examples listed below are used to clarify the present invention and are not intended to limit the scope of the present invention. Anyone who is familiar with this art without departing from the spirit and spirit of the present invention Within the scope, some changes and retouching can be done, so the protection scope of the present invention shall be subject to the scope defined in the appended patent application.

FIG. 1 is a bar graph of a fat-burning fermented product promoting fat decomposition according to an embodiment of the present invention. Compared with the control group: **p value <0.01; ***p value <0.001. Compared with the comparison group: ##p值<0.01.

FIG. 2 is a bar graph showing that the fat-burning fermentation product of one embodiment of the present invention reduces the expression level of the PLIN1 gene. Compared with the control group: *p value <0.05; **p value <0.01.

FIG. 3 is a bar graph showing that the fat-burning fermentation product of one embodiment of the present invention enhances the expression level of the PPARG2 gene. Compared with the control group: *p value <0.05.

The numerical values used in this article are approximate values, and all experimental data are expressed within a range of 20%, preferably within a range of 10%, and most preferably within a range of 5%.

Use Excel software for statistical analysis. Data mean ± standard deviation (SD) represented by the difference between the two herein by Student t test (student's t -test) analysis.

Apple ( Malus pumila Mill. ) is an arbor of the genus Malus of Rosaceae , also known as Wenlin fruit, civil fruit, maize fruit, and so on. Native to temperate regions in Europe and Western Asia, Taiwan was introduced in the mountains of Lishan in the 1960s for planting. Apple fruit is a kind of pistachio, and its size, shape, color and maturity season vary with the variety. The shape is generally spherical, with concave ends at both ends and with remaining lobes of calyx. The fruit period is mostly from July to October. The fruits of apples have the effects of relieving heat, appetizing, sobering up and promoting digestion.

Ginger (Zingiber officinale Roscoe) is the ginger family (Zingiberaceae) Zingiber (Zingiber) of the perennial herb, also known as the Qiang, barnacles, and other myoga, native to India and Southeast Asia. The plant is about 60-90 cm tall; the rhizomes are thick, fleshy, light yellow with red scales on the outside, aromatic and spicy, often used as seasonings, and can also be eaten raw, marinated, pickled, or made Dried ginger and sugar ginger processed products. Ginger has a yellow pigment called Curcumin and an irritating volatile oil, which has the effect of sweating and removing wind.

Pepper ( Capsicum annum Linn. ) is an annual or limited perennial herb of the Capsicum family of Solanaceae , also known as Fanzai ginger, paprika, sea pepper, horn pepper or long pepper. Native to Central and South America in Mexico and Colombia, it is now widely cultivated around the world. Capsicum fruits are berries, usually drooping and narrowly conical, green when immature, turning vermilion after maturity, shiny surface, hollow and juicy, with a spicy taste, which contains many flat kidney shape The seeds are about 0.2-0.4 cm long and light yellow. Capsicum fruit has the functions of dissipating cold in the warmth, appetizing and promoting digestion

Cinnamon (Cinnamomum cassia Presl) Lauraceae (Lauraceae) cinnamon (Cinnamomum) among other large trees, also known as cinnamon, cassia twig, cinnamon, Guan Gui, Gui Xin, Yin Hong, even Guangxi and other. It is native to tropical and subtropical regions of China, and is now cultivated in Taiwan, India, Laos, Vietnam, and Indonesia. The bark of cinnamon is gray-brown, the old bark is 1.3 cm thick; the leaves are oblong to lanceolate, the edges of the leaves are cartilage and involute, the surface of the leaves is leathery, green and shiny, and the back is light green. The slacker is yellow short fluff. The leaves, branches and bark are available for spices and medicinal purposes, and have the effects of dispersing cold, relieving pain, reducing blood stasis and promoting blood circulation.

As used herein, the term "fat-burning fermented product" means that the mixture of grated apple, ginger, chili, and cinnamon is made in order of yeast, lactobacilli, and acetobacter Obtained by segment fermentation, in which the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the Lactobacillus is 0.4-0.6% (w/w); the addition amount of the Acetobacter is 4- 6%(w/w).

According to the present invention, the operating procedures and parameter conditions related to microbial fermentation reactions fall within the scope of professional literacy and routine technology of those skilled in the art.

According to the present invention, pharmaceutical products can be manufactured into a dosage form suitable for parenterally or topically administration using techniques well known to those skilled in the art, including, but not limited to: injections (injection) [for example, sterile aqueous solution or dispersion], sterile powder, external preparation, and the like.

According to the present invention, the pharmaceutical product may further include a pharmaceutically acceptable carrier widely used in pharmaceutical manufacturing technology. For example, the pharmaceutically acceptable carrier may include one or more agents selected from the group consisting of solvents, buffers, emulsifiers, suspending agents, and decomposers ), disintegrating agent, dispersing agent, binding agent, excipient, stabilizing agent, chelating agent, diluent , Gelling agent, preservative, wetting agent, lubricant, absorption delaying agent, liposome, and the like. The selection and quantity of these reagents fall within the professional qualities and routine techniques of those who are familiar with this technology.

According to the present invention, the pharmaceutically acceptable carrier contains a solvent selected from the group consisting of water, normal saline, phosphate buffered saline (PBS), Aqueous solution containing alcohol and their combination.

According to the present invention, the medicinal product can be administered via parenteral routes selected from the group consisting of subcutaneous injection, epidermis Intraepidermal injection, intradermal injection and intralesional injection.

According to the present invention, a food product can be used as a food additive, which is added during the preparation of raw materials by conventional methods, or added during the production of food, and formulated with any edible material for Food products consumed by humans and non-human animals.

According to the present invention, the types of food products include, but are not limited to: beverages, fermented foods, bakery products, health foods, and dietary supplements.

The invention provides a fat-burning fermented material and a preparation method thereof and the use thereof for fat-reducing fat loss. The fat-burning fermented material of the present invention is a mixture of apple, ginger, pepper, and cinnamon with yeast, lactobacilli, and acetobacter It is obtained by performing three-stage fermentation in sequence, wherein the yeast is a strain of BCRC20271, the lactobacillus is a strain of BCRC910805, and the acetobacter is a strain of BCRC12324. The fat burning fermentation product of the present invention can effectively promote the decomposition of fat in adipocytes, reduce the expression level of PLIN1 gene in adipocytes, and increase the expression level of PPARG2 gene.

At the same time, the composition for fat burning and weight loss of the present invention may also contain an effective amount of fat burning fermented material and a pharmaceutically acceptable carrier. The composition is a medicine or a food.

The detailed preparation method of the fat-burning fermented product of the present invention, the test of the fat-burning fermented product for promoting the decomposition of fat, and the test for the regulation of the expression level of the PLIN1 gene and the PPARG2 gene will be described in detail below to confirm that the fat-reducing fermented product Effectively promote the decomposition of fat in adipocytes, reduce the expression of PLIN1 gene in adipocytes, and increase the expression of PPARG2 gene.

Example 1 Preparation method of fat burning fermented material of the present invention

In an embodiment of the present invention, after the apple bark, ginger rhizome, pepper fruit, and cinnamon bark are coarsely crushed, they are uniformly mixed in a weight ratio of 1:15-30:2-3:0.5 at 95°C After heating for 1.5 hours, the mixed solution was cooled to below 40°C for the subsequent three-stage fermentation. Among them, the apple is preferably Fuji apple, which has the highest pectin content. First, implant 1% (w/w) yeast ( Saccharomyces cerevisiae , purchased from the Biological Resources Conservation and Research Center, Taiwan, number BCRC20271) into the mixed solution. The number of bacteria is preferably 1x10 ¹⁰ cfu/g. The pre-fermentation is carried out at room temperature for 24 hours, the actual time varies depending on the fermentation state. Then directly implant 0.5% (w/w) of Lactobacillus plantarum TCI028, the patent is deposited at the Biological Resources Preservation and Research Center, Taiwan, number BCRC910805. The number of bacteria is preferably 1x10 ¹¹ cfu/g at room temperature After 24 hours of fermentation, the actual time depends on the fermentation state. Direct implantation followed by 5% (w / w) of acetic acid bacteria (Acetobacter sp., And later in the Biological Resources Center for preservation, Taiwan, numbered BCRC12324), the number of bacteria is preferably 1x10 ⁹ cfu / g, at room temperature The deep fermentation is carried out for 3-5 days, the actual time depends on the fermentation state; among them, the Lactobacillus TCI028 has been patented in the Republic of China Patent Application No. 106145146. The fermentation of these three bacteria is in order: yeast, lactobacilli , Acetobacter, and cannot be adjusted back and forth. Finally, without removing the three bacteria, use the set sugar content range <4°, pH<4 and other specifications. If the test meets the specifications, it is judged that the fermentation is completed and the fermentation broth is obtained. . Next, the fermentation broth was concentrated under reduced pressure at 45-70°C, and filtered through a 40-200 mesh screen, then 1% citric acid and 40% isomalt oligosaccharide were added to adjust the specifications, and then heated at 95°C for 1.5 hours. Sterilization produces the fat-burning fermentation product of the present invention, which is made by microbial fermentation to release a large amount of effective substances in the mixture of apple, ginger, chili, and cinnamon.

Example 2 The effect of the fat-burning fermentation product of the present invention to promote fat decomposition

In one embodiment of the present invention, mouse bone marrow stromal cells OP9 cells are used to perform the three-stage fermentation process of the present invention to improve the efficacy of the fat burning fermented material to promote lipolysis. The mouse bone marrow stromal cell line was purchased from the American Type Culture Collection (USA), number CRL-2749TM. The cells were cultured in pre-adipocyte expansion medium (Pre-adipocyte Expansion Medium) before differentiation, which contained 90% MEMAM (Minimum Essential Medium Alpha Medium, purchased from Gibco, USA) cell culture medium, 20% fetus Bovine serum (Fetal Bovine Serum, purchased from Gibco, USA, Cat#10437-028), and 0.1% penicillin/streptomycin (Penicillin-streptomycin, purchased from Gibco, USA) was added; and differentiation medium (Differentiation Medium ) Differentiation of mouse bone marrow stromal cells, including 90% MEMAM cell culture medium, 20% fetal bovine serum, and adding 0.1% Of penicillin/streptomycin. A Glycerol cell-based assay kit (purchased from Cayman, USA, product number 10011725) was used to detect the amount of glycerol that the fat cells decomposed and released into the cell culture fluid.

To confirm that the fat-burning fermentation product of the present invention has the effect of promoting lipolysis, first, mouse bone marrow stromal cells are differentiated into adipocytes, and ⁸ ×10 ⁴ mouse bone marrow stromal cells are cultured in 500 μL of the above pre-adipocyte expansion culture solution In a 24-well culture plate, cultivate at 37°C for 7 days, and replace the fresh differentiation culture medium every 3 days during the period. After 7 days, observe the formation of lipid droplets under a microscope to ensure that the cells have completely differentiated, and then divide the cells into the following Three groups: (1) Control group with only cell culture solution added, (2) Comparative group with apple, ginger, chilli, and cinnamon unfermented solutions at a final concentration of 0.5% (v/v), and (3) The experimental group of the fat-burning fermentation product of the present invention with a final concentration of 0.5% (v/v) was cultured at 37°C for 7-10 days, and the fresh differentiation culture medium was also replaced every 3 days.

Next, collect the supernatant of each group of cell fluid, and transfer 25 μL of each to a new 96-well culture dish, and add 100 μL of Reconstituted free glycerol assay reagent to each well. After another 15 minutes at room temperature, the culture plate was read with an ELISA reader for the absorbance of OD _540nm of each group to quantify the amount of glycerol that each group of fat cells decomposes and releases into the cell culture fluid, and represents the decomposition of fat the amount. Among them, student t-test was conducted by using Excel software to determine whether there were statistically significant differences between the two sample groups (*p value<0.05; **p value<0.01; ***p value<0.001).

The experimental result of the fat burning fermentation product of the present invention promoting fat decomposition is shown in FIG. 1. Compared with the control group, the fat-burning fermentation product of the present invention can significantly increase the lipolysis by 38%; while the non-fermented control group can only increase the fat decomposition by 9%. This result shows that the fat burning fermented material of the present invention can directly and effectively promote the decomposition of fat in fat cells after a specific microbial fermentation step, so as to reduce the fat content in fat cells and achieve the effect of fat burning.

Example 3 The effect of the fat burning fermentation product of the present invention in regulating the expression level of PLIN1 gene and PPARG2 gene

One embodiment of the present invention is to perform the three-step fermentation process of the present invention to improve the efficacy of the fat-burning fermentation product in regulating the expression of the PLIN1 gene and the PPARG2 gene. First, 1.5x10 ⁵ OP9 cells were cultured in each well of a 6-well culture plate and cultured at 37°C for 16 hours, and then the cells were divided into the following three groups: (1) Control group with only cell culture fluid added, (2) The comparison group of adding unfermented solution of apple, ginger, pepper, and cinnamon at a final concentration of 0.5% (v/v), and (3) adding the fat-burning fermentation product of the present invention at a final concentration of 0.5% (v/v) In the experimental group, the cells of these groups were treated at 37°C for 48 hours, and then the expression levels of PLIN1 gene and PPARG2 gene in OP9 cells of each group were tested. First, OP9 cells were recovered in cell lysate (RB buffer, purchased from Geanaid, Taiwan, Cat No. RBD300), and then collected using RNA extraction reagent kit (purchased from Geneaid, Taiwan, Cat No. RBD300). The RNA in these three groups of cells was then used SuperScript ^® III reverse transcriptase (purchased from Invitrogene, USA, No. 18080-051) using 2000 ng of extracted RNA as a template and using primers to generate the corresponding cDNA products for reverse transcription of mRNA, and then using ABI StepOnePlus ^TM Real-Time PCR system (Thermo Fisher Scientific, USA), and KAPA SYBR FAST (purchased from Sigma, USA, No. 38220000000) The three sets of reverse transcription products were quantified by the combination primers in Table 1 Quantitative real-time everse transcription polymerase chain reaction test, conditions are 95 ℃ for 1 second, 60 ℃ for 20 seconds, a total of 40 cycles. It is used to quantify the mRNA expression of PLIN1 gene and PPARG2 gene, where the quantitative value is taken from the threshold cycle number (Cr), and the relative mRNA amount of the target gene is derived from Equation 2 ^-ΔΔCt , where ΔC _T =C _{T target} ^gene- C _{T ACTB} (β-actin, beta-actin); ΔΔCt=C _{T comparison group or experimental group target gene-} C _{T control group target gene} ; the fold change of each gene in each group is 2- ^ΔΔCt . Then, use Excel software to determine whether the coefficient of variation is statistically significant (*p value<0.05; **p value<0.01; ***p value<0.001).

The main function of protein PLIN1 encoded by PLIN1 (Perilipin 1) gene is to regulate the content of triglyceride in fat cells and the reaction of lipolysis, which will inhibit the decomposition of fat and promote the storage of fat. Therefore, an increase in the expression level of the PLIN1 gene will promote the expansion of fat oil droplets in adipocytes, resulting in fat cells becoming larger and individuals becoming obese. If the expression level is reduced, the fat oil droplets will become easier to break down.

The protein encoded by the PPARG2 (Peroxisome proliferator activated receptor gamma 2) gene PPARγ2 is a member of the peroxisome proliferators-activated receptors (PPARs). It is a receptor in the nucleus and its main function is to regulate fat. Metabolism and the proliferation and differentiation of fat cells. Among them, PPARγ is the most fat-specific receptor in PPARs. Compared with other tissues or cells, PPARγ has a higher expression level in adipose tissue and adipocytes. The activated PPARγ will regulate fat by Related gene expression in cells to promote metabolic reactions such as fat generation, transport, storage and oxidation in fat cells. Among them, PPARγ2 will promote the conversion of white fat cells into brown fat cells, brown fat can burn fatty oil droplets to produce heat energy. Therefore, the expression level of the PPARG2 gene increases, which can promote the decomposition of fat.

The experimental result of reducing the expression level of PLIN1 gene by the fat burning fermentation product of the present invention is shown in FIG. 2; the experimental result of increasing the expression level of PPARG2 gene is shown in FIG. 3. After the fat-burning fermentation product of the present invention, the performance of the PLIN1 gene can be significantly reduced by about 0.7 times of the control group (a reduction of about 34%), and the performance of the PPARG2 gene can be significantly improved by 2.2 times of the control group; and The effects of reducing the expression level of PLIN1 gene and increasing the expression level of PPARG2 gene are better than the unfermented comparison group. These results show that the fat-burning fermentation product of the present invention can effectively reduce the expression level of the PLIN1 gene in fat cells after a specific microbial fermentation step, and can promote the easy decomposition of fat oil droplets to reduce fat in fat cells. It can also effectively increase the expression level of the PPARG2 gene and can promote the conversion of white fat cells into brown fat cells to promote the burning and decomposition of fat in the fat cells. Therefore, the fat burning fermentation product of the present invention can be used for fat burning Use for weight loss.

In summary, in the present invention, the fat-burning fermented product obtained by performing a three-stage fermentation of a mixture of apple, ginger, pepper, and cinnamon with yeast, lactobacilli, and acetobacter can directly and effectively promote fat in fat cells Decomposition can also effectively reduce the expression of PLIN1 gene in fat cells, promote fatty oil droplets to be easily decomposed, and simultaneously effectively increase the expression of PPARG2 gene, promote the conversion of white fat cells into brown fat cells, and make the body burn fat The ability to rise. Therefore, the fat-burning fermented material of the present invention can decompose or consume body fat in various ways to achieve a better weight loss and fat reduction effect. Therefore, the fat-burning fermented material of the present invention can be used for the preparation of a fat-burning composition for weight loss, and the composition is a medicine or a food, and can be administered to a body by oral administration, smearing, or the like.

【Biological Material Storage】

Food Industry Development Institute (Taiwan); December 13, 106; No. BCRC910805

<110> Dajiang Biomedical Co., Ltd.

<120> Fat-burning ferment, its preparation method and use for fat-burning

<130> 107B0548-I1

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Claims (9)

A fat-burning fermentation product, wherein the fat-burning fermentation product is composed of a mixture of an apple, a ginger, a pepper, and a cinnamon through a yeast ( Saccharomyces cerevisiae ), a Lactobacillus plantarum , and an acetic acid Bacillus ( Acetobacter aceti ) is obtained by fermentation in sequence. The fat-burning fermentation product as described in item 1 of the patent application scope, wherein the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the Lactobacillus is 0.4-0.6% (w/w); The added amount of the Acetobacter is 4-6% (w/w). The fat-burning fermentation product as described in item 1 of the patent application scope, wherein the yeast strain is a strain of BCRC20271; the lactobacillus strain is a strain of BCRC910805; and the acetate strain is a strain of BCRC12324. A use of the fat-burning fermentation product as described in item 1 of the patent application for preparing a fat-burning composition for weight loss; wherein the fat-burning fermentation product reduces the expression level of the PLIN1 gene in a fat cell, and/or Increase the expression level of PPARG2 gene in a fat cell. The use as described in item 4 of the patent application scope, wherein the fat burning fermentation system promotes the decomposition of fat in an adipocyte. The use as described in item 4 of the patent application scope, wherein the effective concentration of the fat burning fermentation product is at least 0.5% (v/v). A method for manufacturing fat-burning fermented material includes: a mixture of an apple, a ginger, a pepper, and a cinnamon is sequentially fermented through a yeast, a lactobacilli, and an acetobacter in a three-stage fermentation And obtained; wherein, the three-stage fermentation system is first fermented with the yeast, then directly fermented with the Lactobacillus, and finally directly fermented with the Acetobacter. The manufacturing method as described in item 8 of the patent application scope, wherein the addition amount of the yeast is 0.8-1.2% (w/w); the addition amount of the Lactobacillus is 0.4-0.6% (w/w); the acetic acid The amount of Bacillus added is 4-6% (w/w). The manufacturing method as described in item 8 of the patent application scope, wherein the fermentation time ratio of the yeast, the lactobacillus, and the acetobacter is 1-3:1-3:3-5.

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