A medicinal and edible composition with gastric mucosa maintenance function, its application and preparation method

Abstract

This invention discloses a medicinal and edible homologous composition with gastric mucosa maintenance function, its application, and preparation method. The composition, by weight, comprises 3-1000 parts of yam, 3-1000 parts of cuttlebone, 3-1000 parts of dandelion, 3-1000 parts of corydalis, 3-1000 parts of bletilla, 3-1000 parts of honey, and 3-1000 parts of glutinous rice. The medicinal and edible homologous composition of this invention is scientifically formulated, and through a specific preparation method, establishes a "microorganism-organism" symbiotic system, achieving a qualitative change from physical mixing to biological synergy in the composition. This enhances the gastric mucosa's self-defense and maintenance capabilities, achieving a long-term conditioning effect combining treatment and maintenance.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a food composition with gastric mucosa protection function and its preparation method. Background Technology

[0002] Gastric mucosal damage is a common health problem in modern people, caused by factors such as irregular eating habits, stress, and Helicobacter pylori infection. As the lining of the stomach wall, the health of the gastric mucosa directly affects stomach function. Currently available technologies offer chemical drugs (such as proton pump inhibitors and gastric mucosal protectants) with rapid onset of action, but they carry side effects and are not suitable for long-term use; ordinary foods lack targeted protective functions. While traditional Chinese medicine contains spleen-strengthening and stomach-nourishing ingredients such as yam, Bletilla striata, and cuttlebone, current techniques often employ simple decoction or mixing methods, resulting in low utilization of effective components, weak synergistic effects, and taste and dosage forms that are not adapted to modern needs. Summary of the Invention

[0003] In view of this, the present invention provides a food-medicine composition with gastric mucosa protection function, as well as its application and preparation method, to solve the technical problems such as the lack of targeted gastric mucosa protection function in existing common foods, and the risk of side effects and unsuitability for long-term use of chemical drugs.

[0004] The present invention is a food-medicine composition with gastric mucosa protection function, comprising, by weight, 3-1000 parts of yam, 3-1000 parts of cuttlebone, 3-1000 parts of dandelion, 3-1000 parts of corydalis, 3-1000 parts of bletilla, 3-1000 parts of honey, and 3-1000 parts of glutinous rice.

[0005] Furthermore, the ingredients, by weight, comprise 50-300 parts of yam, 50-200 parts of cuttlebone, 30-150 parts of dandelion, 20-100 parts of corydalis, 50-250 parts of bletilla striata, 100-400 parts of honey, and 100-500 parts of glutinous rice.

[0006] The present invention also includes the application of the aforementioned food-medicine homology composition in the preparation of food-medicine homology foods.

[0007] The present invention discloses a method for preparing a food product that is both food and medicine, comprising: taking yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice according to the formula of the food and medicine composition and pulverizing them to a specified particle size range to obtain powder; taking honey according to the formula; mixing the powder and honey with an appropriate amount of purified water to form a mixture; fermenting the mixture at a specified temperature for a specified time to produce a fermented product.

[0008] Furthermore, the preparation method of the food that is both food and medicine includes post-processing of the fermented product, the post-processing including: concentrating the fermented product into a paste; or concentrating the fermented product and making it into pills, granules, tablets and drying them; or drying the fermented product and making it into powder or capsules; or making the fermented product into a beverage.

[0009] Furthermore, the specified particle size range is 300-1500 mesh.

[0010] Furthermore, the specified temperature range is 30-40℃; the specified time range is 5-15 days.

[0011] The beneficial effects of this invention are:

[0012] 1. The medicinal and edible homologous composition of this invention has a scientifically sound formulation:

[0013] Yam and glutinous rice provide an energy matrix (short-chain fatty acids), promote the colonization of probiotics, enhance immune regulation, and also enhance the gastric mucosal barrier function: promote the secretion of mucin (MUC5AC) and strengthen the tight junctions between epithelial cells.

[0014] Bletilla striata and honey form a bioadhesive protective film, providing raw materials for cell proliferation (amino acids and peptides), directly stimulating the expression of growth factors (such as EGF and bFGF); they can also promote cell proliferation and migration: accelerating the crawling and covering of epithelial cells at the edge of ulcers to the defect area.

[0015] Cuttlebone provides slow-release calcium ions and alkaline buffering substances, regulates local pH, and reduces the sensitivity of pain nerve endings; it can also inhibit attacking factors, neutralize stomach acid, and relieve pain signals.

[0016] Dandelion and Corydalis are enriched with antioxidant small molecules (flavonoid aglycones), which inhibit pro-inflammatory signaling pathways (such as NF-κB) and regulate inflammatory mediators (TNF-α, IL-8); they also have anti-inflammatory and antioxidant effects: scavenging free radicals, reducing inflammatory cell infiltration, and improving blood supply around ulcers.

[0017] The formulation of the food-medicine homology composition of the present invention conforms to the principles of traditional Chinese medicine in treating gastric ulcers and other spleen and stomach diseases: "strengthening the spleen and stomach, neutralizing acid and relieving pain, promoting tissue regeneration and healing sores".

[0018] 2. The preparation method of the food product of the same origin of Chinese medicine in this invention improves the dissolution and absorption of the effective components of the raw materials by ultra-fine pulverization of the raw materials.

[0019] 3. The preparation method of the food derived from traditional Chinese medicine in this invention combines the formula based on traditional Chinese medicine theory with modern bio-fermentation technology. Its superior gastric mucosa protection effect is not a simple summation of the effects of individual ingredients, but rather achieves a qualitative leap from "physical mixing" to "biological synergy" by establishing a "microbe-organism" symbiotic system through natural fermentation. The synergistic biological mechanism is mainly manifested in the following four aspects:

[0020] a) The natural fermentation of the medicinal and edible homologous composition paste in this invention is not a single-strain inoculation after sterilization, but rather the formation of a symbiotic fermentation system dominated by lactic acid bacteria and yeast, which is carried by the raw materials themselves and introduced by the environment. The active probiotics and their metabolites remaining in the final product can participate in the formation of the gastrointestinal microecology after entering the human body.

[0021] b) Competitive inhibition of pathogenic bacteria: The probiotics and their metabolites (such as bacteriocins and organic acids) in the product can inhibit the excessive growth of pathogenic bacteria such as Helicobacter pylori, thereby reducing the persistent inflammatory damage to the gastric mucosa from the root cause.

[0022] c) Immune regulation: The prebiotics produced by fermentation can regulate the immune function of the gastrointestinal-associated lymphoid tissue, balance pro-inflammatory and anti-inflammatory responses, and reduce the vulnerability of the gastric mucosa from the perspective of systemic immunity.

[0023] d) Provide a foundation for long-term conditioning: The resulting fermented product itself is a miniature "microbe-organism" symbiotic system. Long-term consumption can not only directly nourish the damaged mucosa, but also enhance the gastric mucosa's self-defense and maintenance capabilities (i.e., the "vital energy" in traditional Chinese medicine) by continuously optimizing the gastrointestinal microecology and systemic immunity, thus achieving the long-term conditioning goal of "combining treatment and maintenance".

[0024] 4. The preparation method of the food-medicine homology food of the present invention transforms macromolecules into small molecules through fermentation, producing beneficial metabolites such as prebiotics, thereby improving the flavor and absorption of the food-medicine homology composition.

[0025] 5. The raw materials in this invention are all food and medicine homologous substances, with no side effects, and are suitable for long-term consumption by sub-healthy people. Detailed Implementation

[0026] The present invention will be further described below with reference to embodiments.

[0027] Example 1: The food-medicine composition with gastric mucosa protection function in this example contains, by weight, 100g of yam, 80g of cuttlebone, 60g of dandelion, 40g of corydalis, 120g of bletilla, 200g of honey, and 200g of glutinous rice.

[0028] Food products containing both medicinal and edible ingredients were prepared according to the formulation of the medicinal and edible homology composition in this embodiment:

[0029] According to the formula of the medicinal and edible composition, take yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice and grind them to 800 mesh to obtain powder; take honey according to the formula, stir and mix the powder and honey evenly under the condition of adding an appropriate amount of purified water to make a mixture; ferment the mixture at a temperature of 30°C for 5 days to make a fermented product; then concentrate the fermented product into a paste.

[0030] Example 2: The food-medicine composition with gastric mucosa protection function in this example contains, by weight, 300g of yam, 50g of cuttlebone, 150g of dandelion, 20g of corydalis, 250g of bletilla, 100g of honey, and 500g of glutinous rice.

[0031] Food products containing both medicinal and edible ingredients were prepared according to the formulation of the medicinal and edible homology composition in this embodiment:

[0032] According to the formula of the medicinal and edible composition, take yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice and grind them to 1500 mesh to obtain powder; take honey according to the formula, stir and mix the powder and honey evenly under the condition of adding an appropriate amount of purified water to make a mixture; ferment the mixture at a temperature of 35℃ for 10 days to make a fermented product; then concentrate the fermented product and make it into pills and dry them.

[0033] Example 3: The food-medicine composition with gastric mucosa protection function in this example contains, by weight, 50g of yam, 200g of cuttlebone, 30g of dandelion, 100g of corydalis, 50g of bletilla, 400g of honey, and 100g of glutinous rice.

[0034] Food products containing both medicinal and edible ingredients were prepared according to the formulation of the medicinal and edible homology composition in this embodiment:

[0035] According to the formula of the medicinal and edible composition, take yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice and grind them to 3000 mesh to obtain powder; take honey according to the formula, stir and mix the powder and honey evenly under the condition of adding an appropriate amount of purified water to make a mixture; ferment the mixture at a temperature of 38℃ for 15 days to make a fermented product; then dry the fermented product to make a powder granule.

[0036] Example 4: The food-medicine composition with gastric mucosa protection function in this example contains, by weight, 50g of yam, 50g of cuttlebone, 30g of dandelion, 20g of corydalis, 50g of bletilla, 100g of honey and 100g of glutinous rice.

[0037] Food products containing both medicinal and edible ingredients were prepared according to the formulation of the medicinal and edible homology composition in this embodiment:

[0038] According to the formula of the medicinal and edible composition, take yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice and grind them to 300 mesh to obtain powder; take honey according to the formula, stir and mix the powder and honey evenly under the condition of adding an appropriate amount of purified water to make a mixture; ferment the mixture at a temperature of 33℃ for 7 days to make a fermented product; then dry the fermented product and make it into granules.

[0039] Example 5: The food-medicine composition with gastric mucosa protection function in this example contains, by weight, 300 parts of yam, 200 parts of cuttlebone, 150 parts of dandelion, 100 parts of corydalis, 250 parts of bletilla, 400 parts of honey and 500 parts of glutinous rice.

[0040] Food products containing both medicinal and edible ingredients were prepared according to the formulation of the medicinal and edible homology composition in this embodiment:

[0041] According to the formula of the medicinal and edible composition, take yam, cuttlebone, dandelion, corydalis, bletilla and glutinous rice and grind them to 2000 mesh to obtain powder; take honey according to the formula, stir and mix the powder and honey evenly under the condition of adding an appropriate amount of purified water to make a mixture; ferment the mixture at a temperature of 40℃ for 12 days to make a fermented product; then dry the fermented product and make it into tablets.

[0042] Of course, in different embodiments, the medicinal and edible composition with gastric mucosa protection function may, by weight, include any number of parts of yam (3-1000 parts), cuttlebone (3-1000 parts), dandelion (3-1000 parts), corydalis (3-1000 parts), bletilla striata (3-1000 parts), honey (3-1000 parts), and glutinous rice (3-1000 parts).

[0043] The following experiments will verify the protective effect of the food products prepared in the above examples on the gastric mucosa.

[0044] Experiment 1:

[0045] Test samples: Food products containing both medicinal and edible ingredients prepared in Examples 1-5 (high-dose group: 2.0 g / kg body weight; low-dose group: 1.0 g / kg body weight).

[0046] Controls: Positive control (classic gastric mucosal protectant, specifically sucralfate suspension, 0.5 g / kg body weight); blank model group (equal volume of physiological saline).

[0047] Animals: 10 male SD rats weighing 180-220g per group.

[0048] Experimental Methods: A chronic gastric ulcer model was established by injecting glacial acetic acid subserosally into the gastric body of rats using the classic glacial acetic acid method. After successful model establishment, rats were randomly assigned to groups and administered the drug via gavage for 14 consecutive days. After the last administration, the animals were fasted for 24 hours but allowed free access to water, then sacrificed, and gastric tissue was collected.

[0049] The detection indicators and results are shown in the table below:

[0050] Group Ulcer Index (UI) Ulcer inhibition rate Gastric histopathological score (0-3 points) Serum inflammatory factor TNF-α (pg / mL) Example 1 9.8 61.80% 1.3 30.3 Example 2 13.1 61.20% 1.2 30.5 Example 3 12.4 62.30% 1.3 29.4 Example 4 11.2 61.60% 1.2 30.7 Example 5 13.3 61.70% 1.2 29.6 Sucralfate suspension 12.4 61.80% 1.2 30.1 Blank model group 32.5 0 2.8 48.6

[0051] The experimental results above show that the food products prepared by various embodiments of the present invention can significantly reduce the ulcer index, alleviate gastric mucosal inflammatory cell infiltration and pathological damage, reduce the level of pro-inflammatory factor TNF-α, and have an effect comparable to that of classic chemical drugs, proving that they have a significant effect on gastric mucosal care.

[0052] Experiment 2: Comparative Verification of Key Preparation Processes

[0053] Experimental objective: To verify the necessity and superiority of the combined process of "ultrafine grinding + natural fermentation".

[0054] Experimental design: With a fixed formulation (same as Examples 1-5), four samples with different processes were prepared.

[0055] Example 1 Sample: Ultrafine grinding to 800 mesh → Natural fermentation at 30℃ for 5 days.

[0056] Example 2 Sample: Ultrafine grinding to 1500 mesh → Natural fermentation at 35℃ for 10 days.

[0057] Example 3 Sample: Ultrafine grinding to 3500 mesh → Natural fermentation at 38℃ for 15 days.

[0058] Example 4 Sample: Ultrafine grinding to 300 mesh → Natural fermentation at 33℃ for 7 days.

[0059] Example 5 Sample: Ultrafine grinding to 2000 mesh → Natural fermentation at 40℃ for 12 days.

[0060] Traditional mixed samples: Ultrafine grinding → No fermentation.

[0061] Coarse powder sample: Crush to 100 mesh coarse powder → Fermentation.

[0062] The detection indicators and results are shown in the table below:

[0063] Group Main active ingredient content In vitro adhesion force (mPa·s) DPPH free radical scavenging rate (IC50, mg / mL) Protection rate of acute gastric mucosal injury model Example 1 Sample Bletilla striata polysaccharides: 12.5 mg / g; Total flavonoids: 8.2 mg / g 1250 1.85 78% Example 2 Sample Bletilla striata polysaccharide: 12.9 mg / g; Total flavonoids: 8.6 mg / g 1270 1.92 78% Example 3 Sample Bletilla striata polysaccharides: 13.1 mg / g; Total flavonoids: 8.8 mg / g 1275 1.94 80% Example 4 Sample Bletilla striata polysaccharides: 11.7 mg / g; Total flavonoids: 7.8 mg / g 1243 1.88 79% Example 5 Sample Bletilla striata polysaccharide: 12.8 mg / g; Total flavonoids: 8.8 mg / g 1264 1.9 80% Traditional mixed samples Bletilla striata polysaccharides: 9.8 mg / g; Total flavonoids: 6.9 mg / g 950 ± 120 2.45 58% coarse powder sample Bletilla striata polysaccharides: 5.2 mg / g; Total flavonoids: 4.1 mg / g 600 ± 150 3.5 42%

[0064] The test results show that the "ultra-fine pulverization + fermentation" preparation process chain of this invention can maximize the extraction and transformation of effective components (such as polysaccharides and flavonoids), produce optimal physical properties (high adhesion is beneficial for gastric wall adhesion) and the strongest in vitro antioxidant activity (related to anti-inflammation and maintenance), and ultimately translate into the most significant in vivo gastric mucosal protective effect. The absence of any step (traditional mixed samples and coarse powder samples) will lead to a decrease in the overall efficacy of the product.

[0065] Experiment 3: Microbial and Metabolomics Analysis Before and After Fermentation

[0066] Experimental objective: To elucidate the substantial contributions of natural fermentation from the perspectives of microecology and metabolites.

[0067] Methods: High-throughput sequencing (microbial community analysis) and LC-MS non-targeted metabolomics analysis were performed on the materials before and after fermentation.

[0068] Key results:

[0069] Changes in microbial community: After fermentation, beneficial bacteria such as Lactobacillus and Bacillus become the dominant microbial community, while inhibiting the growth of other bacteria.

[0070] Differences in metabolites: Fermentation produces a large number of new beneficial metabolites, such as short-chain fatty acids (butyric acid, acetic acid): their content increases significantly. These are important energy sources for gastric mucosal cells and can directly promote their maintenance.

[0071] Specific bioactive peptides: The number of peptides with a molecular weight of <1000 Da increases by more than 3 times, and they have potential anti-inflammatory and immunomodulatory activities.

[0072] Free amino acids and B vitamins: The content has been greatly increased, enhancing nutritional value.

[0073] Experiments have demonstrated that natural fermentation is not merely "storage," but a crucial biotransformation process. It introduces probiotics into food-medicine homology products, generating small-molecule active substances that directly or indirectly promote gastric mucosal health—a property not found in unfermented products. A more detailed explanation of the beneficial effects of fermentation on the food-medicine homology products of this invention is as follows:

[0074] 1) Polysaccharide Conversion: The yam, Bletilla striata, and glutinous rice in this formula are rich in macromolecular polysaccharides such as starch and glucomannan. Under the action of enzymes secreted by fermenting microorganisms (such as lactic acid bacteria and yeast), these polysaccharides are partially degraded into oligosaccharides (prebiotics) and soluble dietary fiber. This not only greatly improves the absorption and utilization rate of the product, but more importantly, the prebiotics produced can selectively promote the proliferation of beneficial intestinal flora, maintain gastrointestinal health from the overall microecological level, and indirectly support the maintenance of gastric mucosa.

[0075] 2) Enzymatic hydrolysis of proteins: The plant proteins in glutinous rice and its raw materials are broken down into small peptides and free amino acids by microbial proteases. These bioactive peptides may possess specific anti-inflammatory, antioxidant, or cell-growth-promoting activities, and are novel functional components not found in unfermented products. Amino acids provide direct raw materials for the regeneration of gastric mucosal epithelial cells.

[0076] 3) Cell wall disruption and enhanced efficiency: Although the cell walls have been broken by ultrafine grinding, the continuous action of microorganisms during fermentation can further break down the intercellular matrix of plant cells, allowing the encapsulated active ingredients (such as flavonoids in dandelion, alkaloids in corydalis, and calcium carbonate and minerals in cuttlebone) to be released more thoroughly into the matrix, thus improving bioavailability a second time.

[0077] 4) Biotransformation of components: Microbial metabolism may modify some active components. For example, certain conjugated flavonoids may be converted into aglycones, which are usually more lipophilic and bioactive; or mild conversion of corydalis alkaloids may optimize the strength and duration of their analgesic effects while reducing potential irritation.

[0078] 5) Self-formed "Bioadhesion and Sustained-Release System": In the fermentation products, extracellular polysaccharides (such as dextran) produced by microbial metabolism, transformed plant gums (from Bletilla striata and Dioscorea opposita), and natural sugars and proteins in honey form a natural hydrophilic gel network with excellent viscoelasticity. After oral administration, this gel network can rapidly and uniformly adhere to the gastric mucosa surface in the gastric acid environment, forming a physical protective film. This not only isolates the damaged site from the direct stimulation of attacking factors such as gastric acid, bile, and Helicobacter pylori, but more importantly, it "loads" all the active ingredients in the composition into this gel network, achieving local enrichment and sustained release on the gastric mucosa surface, prolonging the duration of action and improving the utilization efficiency of the ingredients.

[0079] 6) Mild acid neutralization and buffering: Cuttlebone (mainly composed of calcium carbonate) can neutralize some gastric acid in acidic gastric juice, but its direct effect is strong and short-lived. Through fermentation, calcium carbonate partially reacts with organic acids (such as lactic acid) produced during fermentation, generating more easily controlled-release forms such as organic acid calcium. At the same time, the various organic acids and their salts produced during fermentation constitute a natural acid-base buffer system, which can more persistently and stably regulate the pH value around the ulcer, creating a microenvironment conducive to healing and avoiding damage to the newly formed mucosa caused by drastic pH fluctuations.

[0080] Experiment 4: Product Safety Evaluation (Acute Toxicity Test)

[0081] Experimental objective: To evaluate the food safety of the product of this invention.

[0082] Experimental method: The maximum dose method was used. One hundred KM mice were divided into five groups of 20 each, half male and half female. After fasting, the products of Examples 1-5 of this invention were administered by gavage at the maximum feasible concentration and volume (40g / kg body weight, equivalent to more than 100 times the clinically recommended dose). The results were observed for 14 days.

[0083] Results: During the observation period, none of the mice died, their weight gain was normal, and their behavior, fur, and feces showed no abnormalities. Autopsies on day 14 revealed no obvious gross pathological changes in major organs such as the heart, liver, spleen, lungs, kidneys, and stomach.

[0084] Conclusion: Under the experimental conditions, the maximum tolerated dose of the product of this invention is greater than 40g / kg, which is practically non-toxic, confirming its high safety as a functional food.

[0085] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A functional food composition having a gastric mucosa maintenance function, characterized by comprising: The composition comprises 3-1000 parts of Dioscorea, 3-1000 parts of cuttlefish bone, 3-1000 parts of Taraxacum, 3-1000 parts of Corydalis, 3-1000 parts of Bletilla, 3-1000 parts of honey and 3-1000 parts of glutinous rice by weight. ​ 2. The comestible composition having a gastric mucosa maintenance function according to claim 1, characterized by: The composition comprises 50-300 parts of Dioscorea, 50-200 parts of cuttlefish bone, 30-150 parts of Taraxacum, 20-100 parts of Corydalis, 50-250 parts of Bletilla, 100-400 parts of honey and 100-500 parts of glutinous rice by weight.

3. Use of the composition of any one of claims 1-2 in the preparation of a food as medicine.

4. A method of preparing a food as claimed in claim 1, wherein: The method comprises the following steps: taking Dioscorea, cuttlefish bone, Taraxacum, Corydalis, Bletilla and glutinous rice according to the prescription of the composition of any one of claims 1-2, crushing them to a specified particle size range to obtain a powder; taking honey according to the prescription, mixing the powder and honey with an appropriate amount of purified water to obtain a mixture; fermenting the mixture at a specified temperature for a specified time to obtain a fermented product.

5. The method of claim 4, wherein the functional food is prepared by the following steps of: The method further comprises post-processing the fermented product, which comprises: concentrating the fermented product into a paste; or concentrating the fermented product and then making it into pills, granules or tablets and drying; or drying the fermented product and then making it into powder or capsules; or making the fermented product into a beverage. ​ 6. The method of preparing a food as claimed in claim 4, wherein: The specified particle size range is 300-1500 mesh.

7. The method for preparing a food product that is both food and medicine according to claim 4, characterized in that: The specified temperature is 30-40°C, and the specified time is 5-15 days.