FIELD OF INVENTION
[001] The present disclosure relates to the field of microbiology. In particular, the present disclosure provides a method for preparation of a probiotic drink that improves cellular glucose response.
BACKGOUND OF INVENTION
[002] It has been reported that prebiotics and their fermentation products modulate
the host metabolic response (Delzenne et al. 2011, MicrobCell Fact, 10: S10-
10.1186/1475-2859-10).
[003] Prebiotics are commonly called 'food for bugs' and are the fiber compounds
that pass through the upper part of the digestive tract. As they are not digested by
humans they act instead as a food source to help essential beneficial bacteria grow
and multiply in the gut. Prebiotics are thus not probiotic bacteria, but provide a
substrate serving to stimulate the growth and activity of the beneficial probiotic
bacteria.
[004] PCT/IB2010/052757 relates to new uses of Bifidobacteria, and to food
products, feed products, dietary supplements and pharmaceutical formulations
containing them. The bacteria are suitable for the treatment of diabetes (particularly
Type 2 diabetes), obesity and related conditions, metabolic syndrome, insulin
resistance, and impaired glucose metabolism and consequences thereof, lowering
tissue inflammation, treating hepatitis, myositis and cardiovascular conditions.
[005] PCT/US2013/021368 discloses compositions which comprise one or more of
the following; an anthocyanin, an oligosaccharide, pectin, or a long-chain fatty acid.
Such compositions are useful for treating diabetes or obesity.
[006] US20090214511 Al discloses digestible compositions of inulin for managing
blood glucose levels in a patient. The compositions can include inulin, sucrose and
amylase, wherein the inulin is configured to lower blood glucose in the patient and
wherein the sucrose is presented in sufficient amount to at least partially counteract

the blood glucose lowering effect of the inulin. Several embodiments disclosed in the present application include a vegetable mixture comprising burdock root, carrots and daikon radish and additional constituents such as dimethyl sulfoxide, lentinan and D-eritadenine. Additionally, methods of preparing a digestible composition of inulin are also disclosed.
SUMMARY OF THE INVENTION
[007] In an aspect of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product. [008] In an aspect of the present disclosure, there is provided a method of preparing a fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a first mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (d) obtaining a culture of Lactobacillus casei and lactic acid bacteria; and (e) contacting lactulose, pectin, the first mixture, and the culture to obtain a second mixture, wherein Lactobacillus casei concentration in said mixture is 109 CFU/100 g of said mixture and lactic acid bacteria concentration in said mixture is 10 CFU/100 g of said mixture, lactulose to pectin w/w ratio in said mixture is 3:1, and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain fermented product. [009] In an aspect of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a first mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a

culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and the culture to obtain a second mixture, wherein lactic acid bacteria in said mixture is 10 " CFU/100 g of said mixture, lactulose to pectin w/w ratio in said mixture is 3:1, maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, and fermenting said mixture for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a fermented product. [010] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF THE ACCOMPANYING FIGURES
[Oil] The following figures form part of the present specification and are included
to further illustrate aspects of the present disclosure. The disclosure may be better
understood by reference to the figures in combination with the detailed description of
the specific embodiments presented herein.
[012] Figure 1 depicts the effect of prebiotics and combinations thereof on probiotic
bacteria, in accordance with an embodiment of the present disclosure.
[013] Figure 2 depicts the effect of prebiotics on glucose uptake by C2C12 cells, in
accordance with an embodiment of present disclosure.
[014] Figure 3 depicts the effect of different doses of prebiotics or combinations
thereof on glucose uptake by C2C12 cells, in accordance with an embodiment of
present disclosure.
[015] Figure 4 depicts the effect of formulation containing 5% prebiotics on skeletal
muscle glucose uptake, in accordance with an embodiment of present disclosure.

[016] Figure 5 depicts the effect of anti-diabetic formulation containing prebiotic combination with milk and water on expression on GPR 120, in accordance with an embodiment of present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[017] Those skilled in the art will be aware that the present disclosure is subject to
variations and modifications other than those specifically described. It is to be
understood that the present disclosure includes all such variations and modifications.
The disclosure also includes all such steps, features, compositions and compounds
referred to or indicated in this specification, individually or collectively, and any and
all combinations of any or more of such steps or features.
Definitions
[018] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are collected here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[019] The articles "a", "an" and "the" are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[020] The terms "comprise" and "comprising" are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed
as "consists of only".
[021] Throughout this specification, unless the context requires otherwise the word
"comprise", and variations such as "comprises" and "comprising", will be understood
to imply the inclusion of a stated element or step or group of element or steps but not
the exclusion of any other element or step or group of element or steps.
[022] The term "including" is used to mean "including but not limited to".
"Including" and "including but not limited to" are used interchangeably.

[023] A composition comprising "synergistic activity" or a "synergistic composition" is a combination of compounds which exhibits increased biological or functional activity as a non-linear multiple of the biological or functional activity of the individual compounds. In other words, the combined biological or functional activity of two or more compounds being tested is significantly greater than the expected result based on independent effects of the compounds when tested separately. Synergy may be apparent only at some ranges or concentrations. [024] The term "lactic acid bacteria" includes the bacterial species Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp. and combinations thereof.
[025] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[026] The management of diabetes mellitus requires the maintenance of correct glucose levels within the body. Several compositions for the treatment of disease have been proposed, however, the disease is still remains a major lifestyle disease. The present disclosure provides a method to prepare an anti-diabetic formulation for the maintenance of glucose homeostasis in cells, thus contributing to the management of this disease.
[027] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [028] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial

culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product. [029] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product. [030] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product.
[031] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range

of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2. [032] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2. [033] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1 -1:2.
[034] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range

of 30-40 °C to obtain a fermented product, to obtain a fermented mixture, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2. [035] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain a fermented mixture, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2. [036] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain a fermented mixture. [037] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain a fermented mixture. [038] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, to obtain a fermented mixture.
[039] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, and maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1.
[040] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least bacterial culture to obtain a mixture and fermenting

said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1.
[041] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, culture medium, and bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:3. [042] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:1.
[043] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said

mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 2:1.
[044] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1.
[045] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3.
[046] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the

culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:1.
[047] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 2:1.
[048] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1.
[049] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:3.
[050] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:1.
[051] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 2:1.
[052] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of

Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1.
[053] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:3.
[054] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 1:1.
[055] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e)

obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is 2:1.
[056] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1.
[057] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 1:1.
[058] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b)

obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 3:1.
[059] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 6:1.
[060] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1.

[061] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1.
[062] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 3:1.
[063] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of

30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 6:1.
[064] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1 -6:1.
[065] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 1:1.
[066] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 3:1.
[067] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 6:1.
[068] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1.
[069] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the

culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, to obtain fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1.
[070] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 3:1.
[071] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is 6:1.
[072] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1 and maltodextrin to lactulose w/w ratio in said composition is 1:3.
[073] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 3:1 and maltodextrin to lactulose w/w ratio in said composition is 1:1.
[074] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 6:1 and maltodextrin to lactulose w/w ratio in said composition is 2:1.

[075] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1.
[076] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1. [077] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature

in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1.
[078] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1.
[079] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1. [080] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1.
[081] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1.
[082] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1..
[083] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the

culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2.
[084] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 6:1.
[085] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 3:1.
[086] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 1:2.
[087] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2.
[088] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 6:1.
[089] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of

Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 3:1.
[090] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 1:2.
[091] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, further comprising inclusion of maltodextrin in said method, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2.
[092] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (c) obtaining a culture medium; (d)

obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1.
[093] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 3:1.
[094] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 2:1.
[095] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b)

obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2.
[096] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1. [097] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 3:1. [098] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e)

obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:2. [099] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture. [100] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.

[101] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 3:1, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[102] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:2, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[103] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12

hours at a temperature in the range of 30-40 °C to obtain a fermented product, further comprising inclusion of maltodextrin in said method, and maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein Lactobacillus sp. concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[104] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[105] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[106] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b)

obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein Lactobacillus sp. concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[107] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein Lactobacillus sp. concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[108] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said

mixture is 3:3:1, wherein Lactobacillus sp. concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[109] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein Lactobacillus sp. concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[110] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein Lactobacillus casei concentration in said mixture is 106-109 CFU/lOOg of said mixture. [Ill] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1, wherein Lactobacillus casei concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[112] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, culture medium, and bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:1, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[113] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, culture medium, and bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:2, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.

[114] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[115] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein Lactobacillus casei concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[116] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the

culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein Lactobacillus casei concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[117] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein Lactobacillus casei concentration in said mixture is 106-109 CFU/lOOg of said mixture.
[118] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[119] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b)

obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[120] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein Lactobacillus casei concentration in said mixture is 10 -10 CFU/lOOg of said mixture.
[121] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w

ratio in said mixture is in the range of 6:1-1:2, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.. [122] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[123] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[124] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:2, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[125] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-1:6.
[126] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.

[127] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6. [128] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6. [129] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[130] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[131] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2-l :6.
[132] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e)

obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72. [133] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 6:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[134] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w

ratio in said mixture is 1:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[135] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is 1:2, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[136] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[137] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of

Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[138] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[139] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.

[140] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[141] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[142] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.72.
[143] In an embodiment of the present disclosure, there is provided a method of preparing a fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a first mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (d) obtaining a culture of Lactobacillus casei and lactic acid bacteria; and (e) contacting lactulose, pectin, the first mixture, and the culture to obtain a second mixture, wherein Lactobacillus casei concentration in said mixture is 109 CFU/100 g and lactic acid bacteria concentration in said mixture is 10 CFU/100 g, wherein lactulose to pectin w/w ratio in said mixture is 6:1-1:2, and said mixture is fermented for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain fermented product. [144] In an embodiment of the present disclosure, there is provided a method of preparing a fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a first mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (d) obtaining a culture of Lactobacillus casei and lactic acid bacteria; and (e) contacting lactulose, pectin, the first mixture, and culture to obtain a second mixture, wherein Lactobacillus casei concentration in said mixture is 109 CFU/100 g and lactic acid bacteria concentration in said mixture is 10 CFU/100 g, wherein lactulose to pectin w/w ratio in said mixture is 6:1, and said mixture is fermented for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain fermented product.
[145] In an embodiment of the present disclosure, there is provided a method of preparing a fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (d) obtaining a culture of Lactobacillus casei and lactic acid bacteria; and (e) contacting lactulose, pectin, the first mixture, and culture

to obtain a second mixture, wherein Lactobacillus casei concentration in said mixture
Q 7
is 10 CFU/100 g and lactic acid bacteria concentration in said mixture is 10 CFU/100 g, wherein lactulose to pectin w/w ratio in said mixture is 3:1, and said mixture is fermented for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain fermented product.
[146] In an embodiment of the present disclosure, there is provided a method of preparing a fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (d) obtaining a culture of Lactobacillus casei and lactic acid bacteria; and (e) contacting lactulose, pectin, the first mixture, and culture to obtain a second mixture, wherein Lactobacillus casei concentration in said mixture
Q 7
is 10 CFU/100 g and lactic acid bacteria concentration in said mixture is 10 CFU/100 g, wherein lactulose to pectin w/w ratio in said mixture is 1:2, and said mixture is fermented for a time period in the range of 4-12 hours at a temperature in the range of 30-40°C to obtain fermented product.
[147] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is in the range of 6:1- 1:2, maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from the group consisting of 1:3:1, 3:3:1, 6:3:1, and said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37 °C to obtain a partially fermented product.
[148] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a

mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 6:1, maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from the group consisting of 1:3:1, 3:3:1, 6:3:1, and said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a partially fermented product.
[149] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 3:1, maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from the group consisting of 1:3:1, 3:3:1, 6:3:1, and said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37 °C to obtain a partially fermented product.
[150] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 1:2, maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from the group consisting of 1:3:1, 3:3:1, 6:3:1, and said mixture is fermented for a time

period in the range of 8-12 hours at a temperature in the range of 32-37 °C to obtain a partially fermented product.
[151] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 3:1, maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, and said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37 °C to obtain a partially fermented product.
[152] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 3:1, maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3:land said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a partially fermented product.
[153] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture of lactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is 3:1,

maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:land said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a partially fermented product.
[154] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture oflactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is in the range of 6:1- 1:2, maltodextrin to lactulose to pectin w/w ratio in said mixture is 1:3:1, and said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a partially fermented product. [155] In an embodiment of the present disclosure, there is provided a method of preparing a partially fermented milk based product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a mixture of milk and water, wherein milk to water v/v ratio is 1:0.72; (e) obtaining a culture oflactic acid bacteria; and (f) contacting lactulose, pectin, maltodextrin, the first mixture, and culture to obtain a second mixture, wherein lactic acid bacteria in
7 Q
said mixture is 10 " CFU/100 g, lactulose to pectin w/w ratio in said mixture is in the range of 6:1- 1:2, maltodextrin to lactulose to pectin w/w ratio in said mixture is 3:3: land said mixture is fermented for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a partially fermented product. [156] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial

culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein said method can improve cellular glucose response.
[157] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein said method can improve cellular glucose response.
[158] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, wherein said method can improve cellular glucose response.
[159] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range

of 30-40 °C to obtain a fermented product, to obtain a fermented mixture, wherein said method can improve cellular glucose response.
[160] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain a fermented mixture, wherein said method can improve cellular glucose response.
[161] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, to obtain a fermented mixture, wherein said method can improve cellular glucose response.
[162] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, and maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1, wherein said method can improve cellular glucose response.
[163] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, wherein said method can improve cellular glucose response.
[164] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, wherein said method can improve cellular glucose response.
[165] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b)

obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, wherein said method can improve cellular glucose response.
[166] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, wherein said method can improve cellular glucose response.
[167] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to

pectin w/w ratio in said mixture is in the range of 1:1-6:1, wherein said method can improve cellular glucose response.
[168] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature in the range of 30-40 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1, wherein said method can improve cellular glucose response.
[169] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1, wherein said method can improve cellular glucose response.
[170] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus

sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1, wherein said method can improve cellular glucose response. [171] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, to obtain fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein said method can improve cellular glucose response.
[172] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented mixture, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from a group consisting of 1:3:1, 3:3:1, and 6:3:1, wherein said method can improve cellular glucose response.

[173] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein said method can improve cellular glucose response.
[174] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is 1:2, wherein said method can improve cellular glucose response.
[175] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and

fermenting said mixture for a time period of 8 hours at a temperature in the range of 37 °C to obtain a fermented product, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein said method can improve cellular glucose response.
[176] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining a culture medium; (d) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (e) contacting lactulose, pectin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period in the range of 4-12 hours at a temperature in the range of 30-40 °C to obtain a fermented product, further comprising inclusion of maltodextrin in said method, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein said method can improve cellular glucose response.
[177] In an embodiment of the present disclosure, there is provided a method of preparing a fermented product, said method comprising: (a) obtaining lactulose; (b) obtaining pectin; (c) obtaining maltodextrin; (d) obtaining a culture medium; (e) obtaining at least one bacterial culture selected from the group consisting of Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp., Streptococcus sp., and combinations thereof; and (f) contacting lactulose, pectin, maltodextrin, the culture medium, and the at least one bacterial culture to obtain a mixture and fermenting said mixture for a time period of 8 hours at a temperature of 37 °C to obtain a fermented product, and lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2, wherein said method can improve cellular glucose response. [178] Although the subject matter has been described in considerable detail with reference to certain preferred embodiments thereof, other embodiments are possible. EXAMPLES

[179] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may vary. Example 1
Materials and Methods
[180] Cell culture: Murine skeletal muscle precursor cells C2C12 (myoblasts) were procured from the American Type culture collection (Manassas, VA) and maintained in proliferation media, consisting of DMEM (Dulbecco's Modified Eagle's Medium) supplemented with 10% FBS (Fetal bovine serum). Myoblasts were induced to differentiate into skeletal muscle myotubes by culturing for 8 days in differentiation media, consisting of DMEM supplemented with 2% horse serum (HS). Differentiation media was replaced every 48 hrs. The cells were incubated in a humidified atmosphere of 5% CO2 at 37 °C. Bacterial cultures were procured from National Collection of Dairy Cultures, NDRI, Karnal, India.
[181] Preparation of prebiotics: Prebiotics including FOS (Sigma), inulin(Sigma), lactulose (Sigma) resistant maltodextrin (Roquette Freres), galacto-oligosacharides (Techno Food Ingredients Co., Ltd.) and gum arabic (Nexira) (individuals or combinations in 1%, 2%, 3%, and 5% net concentration) were incorporated into the bacterial fermentation media containing peptone, lOg/L; Beef extract, 8g/L; Yeast extract, 4g/L; Dipotassium hydrogen phosphate, 2g/L; Sodium acetate, 5g/L; Tri-ammonium citrate, 2g/L; Magnesium sulphate, 0.2g/L; Manganese sulphate, 0.05g/L.
o
Bacterial inoculum (1% of 10 cfu/ml of Lactobacillus casei NCDC 017,

Bifidobacterium bifidum NCDC255) was added into the fermentation media and allowed to grow anaerobically at 37 °C overnight. Absorbance measurement at 600nm was used to evaluate the effect of prebiotics and combinations on growth of bacteria and supernatant was collected by spinning the media at 8000rpm for 10 min and was used for further evaluation.
[182] Glucose uptake assay in C2C12 cells: In order to analyse the glucose uptake by C2C12 cells, C2C12 cells were allowed to get 70% confluent. The C2C12 cells were set for differentiation. At the 6th day of differentiation, the culture media was removed and replaced with serum-free no-glucose DMEM and incubated at 37 °C with 5% CO2 for an hour. The C2C12 cells were subsequently re-fed for an hour with serum-free no-glucose DMEM with and without prebiotic samples (10% in DMEM) prepared above. Then serum free media with and without treatment were removed and cells were incubated at 37 °C with 5% CO2 for 30 min with 250 uM/ml of fluorescent analogue of glucose, 6-(N-(7-Nitrobenz-2-oxa-l,3-diazol-4-yl)amino)-2-deoxyglucose (6-NBDG) in serum free no glucose DMEM. The 6-NBDG uptake reaction was stopped by removing the incubation medium and washing the cells twice with pre-cold phosphate buffered saline (PBS). Glucose uptake was monitored by fluorescence at excitation and emission wavelengths of 485 nm and 535 nm. [183] Preparation of formulation and evaluation of effect on cellular glucose homeostasis: Lassi formulation was prepared by fermentation of milk (55% and 40% water) containing 5% prebiotic lactulose and pectin (3:1) or containing (resistant maltodextrin: lactulose: pectin; 6:3:1) and fermentation with probiotic strain L. casei (109 cfu/lOOg) and combination of dahi cultures NCDC160 (107cfu/100g). Post fermentation the formulation (1:20 dilution) was tested in vitro for ability to influence glucose homeostasis by the procedure as mentioned above.
[184] Expression of GPR120 in Caco-2 cells: G protein-coupled receptors (GPCRs) are important signalling molecules for many aspects of cellular function. GPR 120 functions as a receptor for free fatty acids, including omega-3, and participates in suppressing anti-inflammatory responses and insulin sensitizing.

[185] Caco-2 cells (procured from ATCC: American Type culture collection) seeded in 12 well plates were treated with formulations with and without selected prebiotics; and cells were incubated for 8 h at 37 °C. Post incubation cells were washed with phosphate basal solution and harvested using Trizol reagent (Invitrogen) for isolation of RNA. Later the cDNA was prepared using ABI high capacity cDNA kit. Briefly, lug of RNA was taken along with 2.5 ul of random hexamers and made up to 15ul with nuclease free water then kept at 65 °C for 5 min. After incubation these samples were added to master mix (2.5ul of 25mM dNTPs, 2.5 ul of 10X RT buffer, 0.625 ul of RNase inhibitor, 0.875 ul of RT enzyme and 3.5 ul of nuclease free water) and kept for cDNA synthesis by PCR. After cDNA synthesis, sample (cDNA) was used for evaluation of expression of genes by real time PCR using primers; Forward: GP120F:5'-TGGAGATGCACATTGTTTGGAGA-3'; reverse: GP120R: 5'-AGCCTCC AAGTGGTGGAGTGA-3'.
Example 2
Results
[186] Figure 1 depicts the effect of prebiotics on the growth of probiotic bacteria. For
this experiment two different bacteria i.e. Lactobacillus casei and Bifidobacterium
bifidium have been used. Different prebiotics used in this experiment included inulin,
lactulose, pectin, galacto-oligosaccharide, resistant maltodextrin and combinations
thereof. A 3:3:1 ratio of resistant maltodextrin: lactulose: pectin resulted in highest
growth of bacterial species. At this ratio the absorbance of L. casei culture was
0.1705 and that of B. bifidium was 0.1479. Thus, it can be inferred that a combination
of resistant maltodextrin, lactulose and pectin at different combinations can stimulate
the growth of probiotic bacteria.
[187] Figure 2 depicts effect of prebiotics on glucose uptake by C2C12 cells. For this
analysis, media containing 1% prebiotic fermentate with Lactobacillus casei and
fermentate was used. It was represented in terms of relative fluorescence unit (RFU).
Synergy was observed at different ratios of resistant maltodextrin, lactulose and

pectin. A 1:3:1 ratio of resistant maltodextrin, lactulose and pectin gave a relative fluorescence of 1.78, followed by 3:3:1 ratio with RFU of 1.90. Unexpectedly and surprisingly, a 6:3:1 ratio of resistant maltodextrin, lactulose and pectin showed a fluorescence of 1.96. It can be inferred that at this particular ratio, highest uptake of glucose by C2C12 cells occurred.
[188] Figure 3 depicts the effect of different combinations of resistant maltodextrin, lactulose and pectin at increasing concentrations. As observed previously, at a final concentration of 1% a 3:3:1 and 6:3:1 ratio of resistant maltodextrin, lactulose and pectin (RMLP) show significantly higher RFU values, and hence, higher glucose uptake by cells. At a ratio of 3:3:1 absorbance was 0.226 and at a ratio of 6:3:1 absorbance was 0.217. Significantly, composition at these two specific ratios showed synergism consistently, as compared to the controls, at higher concentrations as well. When the prebiotics were used at 2%, the ratio of 3:3:1 of resistant maltodextrin, lactulose and pectin gave the synergistic effect i.e. 0.23. At 3% similar results were observed for both the ratios. 3:3:1 and 6:3:1 giving a RFU of 0.245 and 0.246 respectively. At a concentration of 5%, 3:3:1 ratio of resistant maltodextrin, lactulose and pectin gave RFU of 0.266 and a ratio of 6:3:1 that of 0.253. It can be inferred from this figure that resistant maltodextrin, lactulose and pectin at different concentrations and at the ratios of 3:3:1 and 6:3:1 increase glucose in C2C12 cells. [189] Figure 4 depicts the effect of formulation containing 5% prebiotics on skeletal muscle glucose uptake. The prebiotics were delivered to the cells in a lassi formulation. It was observed that the lassi formulation without any prebiotic gave an RFU of 5.36, lassi with lactulose and pectin gave RFU of 5.68. Surprisingly and unexpectedly, lassi with LPN gave a RFU of 6.35 which was significantly higher than the controls. Thus, the synergistic composition of resistant maltodextrin, lactulose and pectin, also increases glucose uptake in different cellular contexts. [190] Figure 5 depicts the effect of formulation containing prebiotic combination of on expression of GPR120. GRP functions in supressing anti-inflammatory responses and sensitizing insulin. The lassi formulation without prebiotics showed a 1.18 fold

increase in the expression of G120, over the corresponding controls. The combination of lactulose and pectin showed a 1.35 fold increase lassi increase in expression of 1.35 fold was observed. Unexpectedly and surprisingly, lassi with combination of LPN showed a 1.55 fold increase in expression of the GRP120 receptor protein. Thus, it can be inferred that lassi with prebiotic supplements results in higher expression of GRP 120 proteins and therefore, functions in insulin sensitisation and control of diabetes symptoms.
[191] Overall, the present disclosure provides a method of preparing a fermented product which at particular ratio and particular weight percentage resulted in expression of GRP 120 protein. GRP 120 is responsible for sensitizing insulin and thus resulting in glucose uptake. It is to be noted that it is within the purview of a person skilled in the art to incorporate the disclosed method into a host of formulations, particularly for anti-diabetic potential. The method of the present disclosure contains prebiotics and probiotics, which makes it more appealing and acceptable.

I/We Claim:
1. A method of preparing a fermented product, said method comprising:
a. obtaining lactulose;
b. obtaining pectin;
c. obtaining a culture medium;
d. obtaining at least one bacterial culture selected from the group consisting of
Lactobacillus sp., Lactococcus sp., Bifidobacterium sp., Bacillus sp.,
Streptococcus sp., and combinations thereof;
e. contacting lactulose, pectin, the culture medium, and the at least one bacterial
culture to obtain a mixture and fermenting said mixture for a time period in the
range of 4-12 hours at a temperature in the range of 30-40°C to obtain a fermented
product.
2. The method as claimed in claim 1, wherein lactulose, pectin, the culture medium, and the at least one bacterial culture is contacted with maltodextrin in step (e) to obtain the mixture.
3. The method as claimed in claim 2, wherein maltodextrin to lactulose w/w ratio in said mixture is in the range of 1:3-2:1, and maltodextrin to pectin w/w ratio in said mixture is in the range of 1:1-6:1.
4. The method as claimed in claim 3, wherein maltodextrin to lactulose w/w ratio in said mixture is selected from the group consisting of 1:3, 1:1, and 2:1; and maltodextrin to pectin w/w ratio in said mixture is selected from the group consisting of 1:1, 3:1, and 6:1.
5. The method as claimed in any of the claims 3-4, wherein maltodextrin to lactulose to pectin w/w ratio in said mixture is selected from the group consisting of 1:3:1, 3:3:1, and 6:3:1.
6. The method as claimed in any of the claims 1, and 6, wherein lactulose to pectin w/w ratio in said mixture is in the range of 6:1-1:2.

7. The method as claimed in any of the claims 1-7, wherein Lactobacillus sp. concentration in said mixture is 106 -109CFU/100 g of said mixture.
8. The method as claimed in any of the claims 1-7, wherein said mixture has lactic acid bacteria in concentration of 106 -109 CFU/100 g of said mixture.
9. The method as claimed in any of the claims 1-7, wherein said culture medium is a mixture of milk and water whereby milk to water v/v ratio is 1:0.2 -1:6.
10. A method of preparing a fermented milk based product, said method comprising:
a. obtaining lactulose;
b. obtaining pectin;
c. obtaining a first mixture of milk and water, wherein milk to water v/v ratio is
1:0.72;
d. obtaining a culture of Lactobacillus casei and lactic acid bacteria;
e. contacting lactulose, pectin, the first mixture, and the culture to obtain a second
mixture, wherein Lactobacillus casei concentration in said mixture is 10 CFU/100
g of said mixture and lactic acid bacteria concentration in said mixture is 10
CFU/100 g of said mixture, lactulose to pectin w/w ratio in said mixture is 3:1, and
fermenting said mixture for a time period in the range of 4-12 hours at a
temperature in the range of 30-40 °C to obtain fermented product.
11. A method of preparing a partially fermented milk based product, said method comprising:
a. obtaining lactulose;
b. obtaining pectin;
c. obtaining maltodextrin;
d. obtaining a first mixture of milk and water, wherein milk to water v/v ratio is
1:0.72;
e. obtaining a culture of lactic acid bacteria;
f contacting lactulose, pectin, maltodextrin, the first mixture, and the culture to obtain a second mixture, wherein lactic acid bacteria in said mixture is 10 CFU/100 g of said mixture, lactulose to pectin w/w ratio in said mixture is 3:1,

maltodextrin to lactulose to pectin w/w ratio in said mixture is 6:3:1, and fermenting said mixture for a time period in the range of 8-12 hours at a temperature in the range of 32-37°C to obtain a fermented product. 12. A product obtained by a method as claimed in any of the claims 1-12, can improve cellular glucose response.