Traditional Chinese medicine fermentation product with functions of tonifying spleen and promoting digestion and preparation method of traditional Chinese medicine fermentation product

Abstract

The invention belongs to the technical field of bioengineering, and particularly relates to a fermentation product for tonifying spleen and promoting digestion as well as a preparation method and application thereof. The spleen-tonifying digestion-promoting fermentation product is prepared from the following fermentation raw materials in parts by weight: 30 parts of citron, 120 parts of codonopsis pilosula, 60 parts of inula nervosa and 90 parts of fresh ginger through enzymolysis and fermentation. From the perspective of relieving functional dyspepsia, the invention provides the fermented product with the effects of tonifying spleen and helping digestion, and the fermented product is rich in function and good in long-term taking effect.

Description

Technical Field

[0001] The invention belongs to the technical field of bioengineering, and in particular relates to a Chinese medicinal fermentation product with spleen-strengthening and digestion-aiding functions and a preparation method thereof. Background Art

[0002] Functional dyspepsia (FD) is a common functional gastrointestinal disease in clinical practice. Its symptoms are mainly discomfort reactions such as fullness after meals, early satiety, upper abdominal pain, and burning sensation in the upper abdomen. It can also manifest as flatulence, belching, nausea, and vomiting. Among healthy people (15-75 years old) in my country, the prevalence of FD is 23.5%, and on average more than 1 in 5 people have FD. Although this type of patient has a benign process, long-term and frequent attacks cause physical and psychological harm to the patient, and the quality of life is worrying, and the economic burden is relatively heavy.

[0003] FD is a modern medical disease name. Traditional Chinese medicine often classifies it as "stomach distension" based on its typical clinical symptoms of upper abdominal distension. Traditional Chinese medicine has unique theories and methods for treating digestive system diseases. Traditional Chinese medicine believes that the occurrence of digestive system diseases is closely related to spleen and stomach dysfunction. The spleen and stomach are the foundation of acquired constitution and the source of Qi and blood. If the spleen and stomach function normally, digestion and absorption will be good and the body will be healthy; if the spleen and stomach function is out of balance, symptoms such as loss of appetite, stomach distension, abdominal pain and diarrhea will occur.

[0004] Western medicine treatment for FD patients mostly uses proton pump inhibitors (PPI), histamine-2-receptor antagonists (H2RA), prokinetic agents, Helicobacter pylori eradication and central nervous system modulators. These treatment drugs cannot relieve all symptoms, the treatment response rate fluctuates greatly, and these diseases have a long course and are not suitable for long-term medication.

[0005] As an integral part of traditional Chinese medicine, Chinese medicine has a long history and wide application. As people pay more and more attention to health and natural therapies, various Chinese medicine products have gradually emerged. For example, Chinese patent CN105477622A discloses a pharmaceutical preparation for treating dyspepsia and its use, which comprises 10-20 parts of Pinellia, 7-15 parts of Magnolia officinalis, 10-20 parts of Codonopsis pilosula, 10-20 parts of Poria, 7-15 parts of frankincense, 7-15 parts of Myrrh, 3-6 parts of ginger, 7-15 parts of dried tangerine peel, 7-15 parts of Perilla stem, 7-15 parts of costusroot, 10-15 parts of Cyperus rotundus, 3-8 parts of Amomum villosum, 8-15 parts of Licorice, 7-15 parts of Bupleurum, 6-12 parts of magnetite, 10-20 parts of red peony root, 10-20 parts of Citron, 10-20 parts of Chuanxiong, 3-6 parts of Coptis chinensis, 3-8 parts of Evodia rutaecarpa, 10-20 parts of stir-fried radish seeds, and 10-20 parts of calcined Corrugated paper. The above components have many raw materials, and not all of them are of the same origin as medicine and food. Summary of the invention

[0006] To this end, the present invention provides a Chinese medicinal fermentation product with the function of strengthening the spleen and digestion and a preparation method thereof. The fermentation product is composed of only four raw materials, namely, Codonopsis pilosula, Citron, Inula japonica Root, and ginger, and can effectively improve spleen and stomach health by fermentation with lactic acid bacteria.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] On the one hand, the present invention provides a fermented product with spleen-strengthening and digestion-aiding functions, which comprises, by weight: 20-40 parts of citron, 80-160 parts of codonopsis pilosula, 40-80 parts of inula japonica, 60-120 parts of ginger, 0.3-0.9 parts of a starter and 11-39 parts of an enzyme preparation.

[0009] Preferably, the composition comprises, by weight: 20-30 parts of citron, 80-120 parts of codonopsis pilosula, 40-60 parts of inula japonica, 60-90 parts of ginger, 0.5-0.9 parts of fermented bacteria powder and 15-30 parts of enzyme preparation.

[0010] Preferably, the fermentation agent includes Lactobacillus plantarum, Lactobacillus mucilaginosus and Lactococcus lactis subsp. lactis; and the enzyme preparation includes cellulase, pectinase and acid protease.

[0011] More preferably, the starter comprises 0.1-0.3 parts of Lactobacillus plantarum, 0.1-0.3 parts of Lactobacillus mucilaginosus and 0.1-0.3 parts of Lactococcus lactis subsp. lactis.

[0012] Further preferably, the weight ratio of Lactobacillus plantarum, Lactobacillus mucilaginosus and Lactococcus lactis subsp. lactis in the starter is 1:1:1.

[0013] More preferably, the viable bacteria count of the plant lactobacillus is 10-100 billion CFU / g, the viable bacteria count of the fermented mucus lactobacillus is 10-100 billion CFU / g, and the viable bacteria count of the lactococcus lactis subsp. lactis is 10-100 billion CFU / g.

[0014] More preferably, the enzyme preparation comprises 4-12 parts of cellulase, 3-15 parts of pectinase and 4-12 parts of acid protease.

[0015] Further preferably, the weight ratio of the cellulase, pectinase and acid protease is 1:1:1.

[0016] More preferably, the enzymatic activity of the cellulase is 10,000-30,000 U / g, the enzymatic activity of the pectinase is 10,000-50,000 U / g, and the enzymatic activity of the acid protease is 50,000-100,000 U / g.

[0017] More preferably, the present invention provides a fermented product with spleen-strengthening and digestion-promoting function, comprising 30 parts of citron, 120 parts of Codonopsis pilosula, 60 parts of Inula japonica flower, 90 parts of ginger, 0.2 parts of Lactobacillus plantarum, 0.2 parts of Lactobacillus mucilaginosus fermentation, 0.2 parts of Lactococcus lactis subsp. lactis, 5 parts of cellulase, 5 parts of pectinase and 5 parts of acid protease.

[0018] In another aspect, the present invention provides a method for preparing a fermented product having the function of strengthening the spleen and promoting digestion, comprising the following steps:

[0019] (1) Add water to citron, codonopsis, scutellaria baicalensis and ginger, mix well, and adjust the pH to 4.0-5.0 to obtain a mixed solution;

[0020] (2) adding an enzyme preparation to the mixed solution for enzymatic hydrolysis, and then adjusting the pH to 5.0-6.0 to obtain an enzymatic hydrolyzate;

[0021] (3) extracting the enzymatic hydrolyzate at 90-102° C. for 30-90 min, and then cooling the temperature to 10-30° C. to obtain an extract;

[0022] (4) adding a fermentation agent to the extract, and fermenting at 20-35° C. for 24-72 hours to obtain a fermentation liquid;

[0023] (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated and spray-dried to obtain the fermentation product.

[0024] Preferably, anhydrous citric acid is used to adjust the pH in step (1), and sodium bicarbonate is used to adjust the pH in step (2).

[0025] Preferably, the enzymatic hydrolysis temperature is 50-60°C and the enzymatic hydrolysis time is 90-120 min.

[0026] Preferably, the concentration in step (5) is carried out by rotary evaporation.

[0027] Further preferably, the air inlet temperature of the spray drying is 110-150°C, and the air outlet temperature is 80-90°C.

[0028] The fermentation product and the fermentation product obtained by the preparation method are used in the preparation of products for strengthening the spleen and stomach and aiding digestion.

[0029] The technical solution of the present invention has the following advantages:

[0030] 1. The citron, codonopsis, scutellaria baicalensis and ginger used in the present invention are all raw materials that are both medicinal and edible. The main active ingredients in codonopsis are flavonoids, alkaloids, sugars, saponins, steroids, amino acids, and sesquiterpenes, among which codonopsis sugars (inulin-type fructans) and codonopsis total saponins have the effect of regulating gastrointestinal function; the main active ingredients of citron are volatile oils and flavonoids and a small amount of coumarins, alkaloids, terpenes, etc., among which flavonoids such as hesperidin and naringin can improve gastrointestinal function; the main ingredients of scutellaria baicalensis are flavonoids, volatile oils, sesquiterpenes, etc., which are mainly used to treat stomachache, indigestion and the like; the chemical components of ginger mainly include volatile oils, gingerol, diphenylheptane, etc., which have pharmacological effects such as antiemetics; the four components work together to have a good spleen-strengthening and digestion-aiding effect after enzymatic fermentation.

[0031] 2. Traditional Chinese medicine preparation methods are mostly decoction and extraction, which is time-consuming and laborious, and the extraction efficiency is not high, and the taste is usually poor; the probiotic fermentation process used in the present invention alleviates the unpleasant flavor of Chinese medicine, and the taste is more comfortable and mellow, and the flavor is more pleasant. In addition, the fermentation process is simple, the fermentation product has a strong flavor, is not bitter, and reduces production costs.

[0032] 3. In the preparation method provided by the present invention, probiotic fermentation technology is adopted. Under the action of the life activities of probiotics, the macromolecular substances in the medicinal materials are converted into functional small molecular substances that are easily absorbed by the human body, which is beneficial to the improvement of the efficacy of the medicine. DETAILED DESCRIPTION

[0033] To make the purpose, technical solutions and advantages of the present invention clearer, the embodiments of the present invention are described in further detail below. Based on the embodiments disclosed in the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present disclosure.

[0034] If no specific experimental steps or conditions are specified in the examples, the conventional steps or conditions described in the literature in the field can be used. The raw materials are new resource foods, ordinary foods, or medicine and food, fruit and vegetable juices or common reagents. All reagents without manufacturer specified are conventional reagent products that can be purchased commercially.

[0035] In the following embodiments, Codonopsis pilosula, Citron, Inula japonica flower, and ginger were purchased from Bozhou Shi's Pharmaceutical Co., Ltd.; cellulase, pectinase, and acid protease were purchased from Shandong Longkote Enzyme Preparation Co., Ltd.; Lactobacillus plantarum, Lactobacillus fermented mucus, and Lactobacillus acidophilus were purchased from Jiangsu Xinshen'ao Biotechnology Co., Ltd. Lactobacillus plantarum YS4, Lactobacillus fermented mucus CQPC07, and Lactobacillus acidophilus LA16; Lactococcus lactis subsp. lactis was purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd. Lactococcus lactis subsp. lactis JYLL-60.

[0036] Example 1

[0037] The present embodiment provides a fermented product with spleen-strengthening and digestion-aiding functions, including 30g of citron, 120g of Codonopsis pilosula, 60g of Inula japonica flower, 90g of ginger, 0.2g of Lactobacillus plantarum, 0.2g of Lactobacillus mucilaginosus fermentation, 0.2g of Lactococcus lactis subsp. lactis, 5g of cellulase, 5g of pectinase, 5g of acid protease and 2700g of water.

[0038] Its preparation method is:

[0039] (1) 30 g of citron, 120 g of Codonopsis pilosula, 60 g of Inula japonica and 90 g of ginger were crushed respectively, mixed evenly with 2700 g of water, and then 0.4 g of anhydrous citric acid was added to adjust the pH to 4.8 to obtain a mixed solution;

[0040] (2) adding 5 g of cellulase, 5 g of pectinase and 5 g of acid protease to the mixed solution, performing enzymolysis at 58° C. for 120 min, and adding 4.2 g of sodium bicarbonate after the enzymolysis to adjust the pH to 5.6 to obtain an enzymolysis solution; wherein the enzymatic activity of the cellulase is 20,000 U / g, the enzymatic activity of the pectinase is 30,000 U / g, and the enzymatic activity of the acid protease is 80,000 U / g;

[0041] (3) heating the enzymatic hydrolyzate to 95° C. and extracting for 30 min to obtain an extract;

[0042] (4) After the temperature drops to 35° C., 0.2 g of plant lactobacillus, 0.2 g of fermented mucinous lactobacillus, and 0.2 g of lactococcus lactis subsp. lactis are added to the extract, and the mixture is fermented at 35° C. for 72 h to obtain a fermentation liquid; wherein the number of viable bacteria of plant lactobacillus is 300 billion CFU / g, the number of viable bacteria of fermented mucinous lactobacillus is 300 billion CFU / g, and the number of viable bacteria of lactococcus lactis subsp. lactis is 300 billion CFU / g;

[0043] (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated by rotary evaporation and then spray-dried at an air inlet temperature of 130° C. and an air outlet temperature of 85° C. to obtain a fermentation product.

[0044] Example 2

[0045] The present embodiment provides a fermented product with spleen-strengthening and digestion-aiding functions, including 20g of citron, 150g of Codonopsis pilosula, 75g of Inula japonica flower, 120g of ginger, 0.3g of Lactobacillus plantarum, 0.25g of Lactobacillus mucilaginosus fermentation, 0.3g of Lactococcus lactis subsp. lactis, 12g of cellulase, 3g of pectinase, 4g of acid protease and 3285g of water.

[0046] Its preparation method is:

[0047] (1) Crush 20 g of Citron, 150 g of Codonopsis pilosula, 75 g of Inula japonica and 120 g of ginger respectively, mix them evenly with 3285 g of water, and then add 0.54 g of anhydrous citric acid to adjust the pH to 4.0 to obtain a mixed solution;

[0048] (2) adding 12 g of cellulase, 3 g of pectinase and 4 g of acid protease to the mixed solution, performing enzymolysis at 60° C. for 90 min, and adding 4.78 g of sodium bicarbonate after the enzymolysis to adjust the pH to 5.0 to obtain an enzymolysis solution; wherein the enzymatic activity of the cellulase is 20,000 U / g, the enzymatic activity of the pectinase is 30,000 U / g, and the enzymatic activity of the acid protease is 80,000 U / g;

[0049] (3) heating the enzymatic hydrolyzate to 90° C. and extracting for 90 min to obtain an extract;

[0050] (4) After the temperature drops to 20° C., 0.3 g of plant lactobacillus, 0.25 g of fermented mucinous lactobacillus, and 0.3 g of lactococcus lactis subsp. lactis are added to the extract, and the mixture is fermented at 20° C. for 60 h to obtain a fermentation solution, wherein the number of viable bacteria of plant lactobacillus is 300 billion CFU / g, the number of viable bacteria of fermented mucinous lactobacillus is 300 billion CFU / g, and the number of viable bacteria of lactococcus lactis subsp. lactis is 300 billion CFU / g;

[0051] (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated by rotary evaporation and then spray-dried at an air inlet temperature of 150° C. and an air outlet temperature of 80° C. to obtain a fermentation product.

[0052] Example 3

[0053] The present embodiment provides a fermented product with spleen-strengthening and digestion-aiding functions, including 40g of citron, 80g of Codonopsis pilosula, 40g of Inula japonica flower, 60g of ginger, 0.1g of Lactobacillus plantarum, 0.1g of Lactobacillus mucilaginosus fermentation, 0.3g of Lactococcus lactis subsp. lactis, 4g of cellulase, 15g of pectinase, 8g of acid protease and 1980g of water.

[0054] Its preparation method is:

[0055] (1) Crush 40 g of Citron, 80 g of Codonopsis pilosula, 40 g of Inula japonica and 60 g of ginger respectively, mix them evenly with 1980 g of water, and then add 0.32 g of anhydrous citric acid to adjust the pH to 5.0 to obtain a mixed solution;

[0056] (2) adding 4 g of cellulase, 15 g of pectinase and 8 g of acid protease to the mixed solution, performing enzymolysis at 50° C. for 120 min, and adding 3 g of sodium bicarbonate after the enzymolysis to adjust the pH to 6.0 to obtain an enzymolysis solution; wherein the enzymatic activity of the cellulase is 20,000 U / g, the enzymatic activity of the pectinase is 30,000 U / g, and the enzymatic activity of the acid protease is 80,000 U / g;

[0057] (3) heating the enzymatic hydrolyzate to 102° C. and extracting for 50 min to obtain an extract;

[0058] (4) After the temperature drops to 35° C., 0.1 g of plant lactobacillus, 0.1 g of fermented mucinous lactobacillus, and 0.3 g of lactococcus lactis subsp. lactis are added to the extract, and the mixture is fermented at 30° C. for 24 h to obtain a fermentation liquid; wherein the number of viable bacteria of plant lactobacillus is 300 billion CFU / g, the number of viable bacteria of fermented mucinous lactobacillus is 300 billion CFU / g, and the number of viable bacteria of lactococcus lactis subsp. lactis is 300 billion CFU / g;

[0059] (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated by rotary evaporation and then spray-dried at an air inlet temperature of 110° C. and an air outlet temperature of 90° C. to obtain a fermentation product.

[0060] Example 4

[0061] The present embodiment provides a fermented product with spleen-strengthening and digestion-aiding functions, including 35g of citron, 160g of Codonopsis pilosula, 80g of Inula japonica flower, 80g of ginger, 0.25g of Lactobacillus plantarum, 0.3g of Lactobacillus mucilaginosus fermentation, 0.1g of Lactococcus lactis subsp. lactis, 9g of cellulase, 9g of pectinase, 12g of acid protease and 3195g of water.

[0062] Its preparation method is:

[0063] (1) Crush 35 g of Citron, 160 g of Codonopsis pilosula, 80 g of Inula japonica and 80 g of ginger respectively, mix them evenly with 3195 g of water, and then add 0.35 g of anhydrous citric acid to adjust the pH to 4.2 to obtain a mixed solution;

[0064] (2) adding 9 g of cellulase, 9 g of pectinase and 12 g of acid protease to the mixed solution, performing enzymolysis at 55° C. for 105 min, and adding 3.5 g of sodium bicarbonate after the enzymolysis to adjust the pH to 5.2 to obtain an enzymolysis solution; wherein the enzymatic activity of the cellulase is 20,000 U / g, the enzymatic activity of the pectinase is 30,000 U / g, and the enzymatic activity of the acid protease is 80,000 U / g;

[0065] (3) heating the enzymatic hydrolyzate to 96° C. and extracting for 60 min to obtain an extract;

[0066] (4) After the temperature drops to 28° C., 0.25 g of Lactobacillus plantarum, 0.3 g of Lactobacillus fermented mucus, and 0.1 g of Lactococcus lactis subsp. lactis are added to the extract, and the mixture is fermented at 28° C. for 48 h to obtain a fermentation solution, wherein the number of viable bacteria of Lactobacillus plantarum is 300 billion CFU / g, the number of viable bacteria of Lactobacillus fermented mucus is 300 billion CFU / g, and the number of viable bacteria of Lactococcus lactis subsp. lactis is 300 billion CFU / g;

[0067] (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated by rotary evaporation and then spray-dried at an air inlet temperature of 125° C. and an air outlet temperature of 88° C. to obtain a fermentation product.

[0068] Comparative Example 1

[0069] This comparative example provides a composition with spleen-strengthening and digestion-aiding functions, comprising 30 g of citron, 120 g of codonopsis pilosula, 60 g of scutellaria baicalensis, 90 g of ginger and 2700 g of water.

[0070] Its preparation method is:

[0071] (1) 30 g of citron, 120 g of Codonopsis pilosula, 60 g of Inula japonica and 90 g of ginger were crushed respectively, mixed evenly with 2700 g of water, and then 0.4 g of anhydrous citric acid was added to adjust the pH to 4.8 to obtain a mixed solution;

[0072] (2) The mixture was kept at 58°C for 120 min and then 4.2 g of sodium bicarbonate was added to adjust the pH to 5.6;

[0073] (3) heating the mixed solution obtained in step (2) to 95° C. and extracting for 30 min to obtain an extract;

[0074] (4) Cooling the extract to 35°C and keeping it warm for 72 hours;

[0075] (5) The extract obtained in step (4) is separated into solid and liquid, and the upper layer is the clear liquid, which is concentrated by rotary evaporation, and then spray-dried at an air inlet temperature of 130° C. and an air outlet temperature of 85° C. to obtain a fermentation product.

[0076] The difference between this comparative example and Example 1 is that no enzymatic hydrolysis and fermentation are performed.

[0077] Comparative Example 2

[0078] This comparative example provides a fermented product, which differs from Example 1 in that the comparative example does not include Inula oblongata, wherein the weight ratio of Citron, Codonopsis pilosula and ginger remains unchanged, and the total weight remains unchanged from the total weight of Citron, Codonopsis pilosula, Inula oblongata and ginger in Example 1, specifically as follows: Citron 37.5g, Codonopsis pilosula 150g and ginger 112.5g. The rest is the same as Example 1.

[0079] Comparative Example 3

[0080] This comparative example provides a fermented product, which differs from Example 1 in that ginger is not included, the weight ratio of citron, Codonopsis pilosula and Inula oblongata flower remains unchanged, and the total weight remains the same as the total weight of citron, Codonopsis pilosula, Inula oblongata flower and ginger in Example 1, specifically as follows: 42.86g citron, 171.43g Codonopsis pilosula and 85.71g Inula oblongata flower. The rest is the same as Example 1.

[0081] Comparative Example 4

[0082] This comparative example provides a fermented product, which is different from Example 1 in that Inula obesa is replaced with Aucklandia lappa, wherein the weight ratio of Citron, Codonopsis pilosula, Aucklandia lappa and ginger remains unchanged, and the total weight remains the same as the total weight of Citron, Codonopsis pilosula, Inula obesa and ginger in Example 1, specifically as follows: Citron 30g, Codonopsis pilosula 120g, Aucklandia lappa 60g and ginger 90g. The rest is the same as Example 1.

[0083] Comparative Example 5

[0084] This comparative example provides a fermented product, which is different from Example 1 in that the raw material fried radish seeds is added, wherein the weight ratio of citron, Codonopsis pilosula, Inula oblongata and ginger remains unchanged, the weight ratio of fried radish seeds and Inula oblongata is the same, and the total weight is the same as the total weight of citron, Codonopsis pilosula, Inula oblongata and ginger in Example 1, which is as follows: 25g citron, 100g Codonopsis pilosula, 50g Inula oblongata, 75g ginger and 50g fried radish seeds. The rest is the same as Example 1.

[0085] Comparative Example 6

[0086] This comparative example provides a fermentation product, which is different from Example 1 in that the total strain mass of the fermentation bacterial powder remains unchanged, and only 0.6 g of Lactobacillus plantarum is included, wherein the number of viable bacteria of Lactobacillus plantarum is 300 billion CFU / g. The rest is the same as Example 1.

[0087] Comparative Example 7

[0088] This comparative example provides a fermentation product, which is different from Example 1 in that the total strain mass of the fermentation bacterial powder remains unchanged, and only 0.6 g of fermented mucus lactobacillus is included, wherein the viable count of the fermented mucus lactobacillus is 300 billion CFU / g. The rest is the same as Example 1.

[0089] Comparative Example 8

[0090] This comparative example provides a fermentation product, which is different from Example 1 in that the total strain mass of the fermentation bacteria powder remains unchanged, and only 0.6 g of Lactococcus lactis subsp. lactis is included, wherein the viable count of Lactococcus lactis subsp. lactis is 300 billion CFU / g. The rest is the same as Example 1.

[0091] Comparative Example 9

[0092] This comparative example provides a fermentation product, which is different from Example 1 in that the total strain mass of the fermented bacterial powder remains unchanged, and the lactococcus lactis subspecies is replaced by Lactobacillus acidophilus, specifically as follows: 0.2g of plant lactobacillus, 0.2g of fermented mucus lactobacillus, and 0.2g of acidophilus, wherein the viable count of plant lactobacillus is 300 billion CFU / g, the viable count of fermented mucus lactobacillus is 300 billion CFU / g, and the viable count of acidophilus is 300 billion CFU / g. The rest is the same as Example 1.

[0093] Experimental Example 1 Animal Experiment on Body Weight, Weight Gain, Food Intake and Food Utilization

[0094] 1.1 Experimental animals: Male adult SD rats were used in the experiment. The rat weight was 120-150 g / rat, 10 rats in each group. The difference in animal weight at the beginning of the experiment should not exceed 10% of the average body weight.

[0095] 1.2 Experimental groups: The experiment set up a normal group, Example 1 group, Example 2 group, Example 3 group, Example 4 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 7 group, Comparative Example 8 group and Comparative Example 9 group.

[0096] 1.3 Experimental method: Oral test samples were taken for 30 days, and the Example 1 group, the Example 2 group, the Example 3 group, the Example 4 group, the Comparative Example 1 group, the Comparative Example 2 group, the Comparative Example 3 group, the Comparative Example 4 group, the Comparative Example 5 group, the Comparative Example 6 group, the Comparative Example 7 group, the Comparative Example 8 group, and the Comparative Example 9 group were fed with the corresponding spleen-strengthening and digestion-aiding fermented products at a dose of 40 mg / kg, and the normal group was fed with an equal amount of physiological saline. Body weight and food intake were measured twice a week, and body weight, weight gain, food intake and food utilization were calculated at the end of the experiment. The food utilization calculation formula is:

[0097]

[0098] 1.4 Data analysis: The experimental data were statistically analyzed using Excel and SPSS19.0 software. The results were recorded as “mean ± standard deviation” and the Decan test was used for significance analysis. P < 0.05 was considered to be significantly different.

[0099] 1.5 Test results:

[0100] After the experiment, the data of rats' weight gain, food intake and food utilization are shown in Table 1.

[0101] Table 1 Effects of spleen-strengthening and digestion-promoting fermentation products on body weight, weight gain, food intake and food utilization rate of rats (Mean±SD, n=10)

[0102]

[0103]

[0104] Note: In the two columns of weight gain and food utilization, if there is one identical letter, the difference is not significant; if there are different letters, the difference is significant (P<0.05).

[0105] Result analysis:

[0106] In the embodiment and comparative example, compared with the normal group, any one of the three indicators of the last body weight, body weight gain and food intake increased, and the difference was significant after statistical processing, and the food utilization rate was not significantly lower than that of the normal group, which can be judged as positive.

[0107] Regarding the weight gain index: compared with the normal group, the weight gain of each group in Example 1-4 was significantly higher than that of the normal group, indicating that the fermentation product provided by the present invention can significantly increase the weight gain of rats; compared with the comparative example 1-9 group, the weight gain of rats in Example 1-4 group was significantly higher than that of rats in the comparative example 1-9 group, indicating that the fermentation method selected by the present invention can significantly increase the weight of rats.

[0108] Food utilization index: compared with the normal group, the food utilization rates of Example 1-4 groups were significantly higher than those of the normal group, indicating that the fermentation products provided by the present invention can significantly improve the food utilization rate of rats; compared with the control group 1-9 groups, the food utilization rates of Example 1-4 groups were significantly improved, indicating that the fermentation method selected by the present invention can improve the food utilization rate of rats.

[0109] Combining the two indicators of weight gain and food utilization rate, it can be concluded that the fermentation product provided by the present invention can improve the body weight and food utilization rate of rats.

[0110] Experimental Example 2: Small Intestinal Motility Animal Test

[0111] 2.1 Experimental Grouping: BALB / c mice were adaptively fed for one week and randomly divided into a blank control group, a model control group, Example 1 group, Example 2 group, Example 3 group, Example 4 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 7 group, Comparative Example 8 group, and Comparative Example 9 group. The model control group, Example 1-4 groups, and Comparative Example 1-9 groups were modeled with loperamide 2-4 mg / kg.

[0112] 2.2 Test samples: fermentation products provided by the present invention obtained from Example 1-4 and Comparative Example 1-9.

[0113] 2.3 Experimental method: The mice in the blank control group and the model control group were given 5 mL of distilled water daily, and the mice in the other groups were gavaged with 80 mg / kg of fermentation products for 20 days. The mice were fasted but not watered for 16 hours before the end of the experiment. On the day of the measurement, each experimental group was given the corresponding test sample again, and the blank control group and the model control group were given distilled water. After 30 minutes, except for the blank control group which was given distilled water, the other groups were given loperamide (3 mg / kg). After 30 minutes, each group was given 0.5 mL of ink as an indicator, and the animals were killed after 30 minutes. The entire section of the small intestine from the pylorus to the cecum was laid straight on white paper, the total length of the small intestine and the distance from the pylorus to the front of the ink were measured and recorded, and the small intestinal propulsion rate was calculated. The calculation formula for the small intestinal propulsion rate was:

[0114]

[0115] 2.4 Experimental results: Table 2 shows the experimental results of the total length of the small intestine, the ink propulsion length, and the small intestine propulsion rate of mice in different groups.

[0116] Table 2 Results of mouse small intestinal motility test

[0117] Group Ink advancement length, cm Total length of small intestine, cm Ink advancement rate, % Blank control group 23.87±1.00 50.48±1.06 <![CDATA[47.32±2.55 h ]]> Model control group 18.61±1.23 50.19±0.95 <![CDATA[37.09±2.60 i ]]> Example 1 42.99±2.19 49.80±1.27 <![CDATA[86.36±4.74 a ]]> Example 2 42.30±1.70 49.69±1.51 <![CDATA[85.18±3.47 a ]]> Example 3 43.21±0.15 49.90±1.20 <![CDATA[86.64±1.95 a ]]> Example 4 42.8±0.87 50.09±1.50 <![CDATA[85.49±2.53 a ]]> Comparative Example 1 26.84±0.57 49.93±1.31 <![CDATA[53.78±1.84 g ]]> Comparative Example 2 27.64±0.53 49.60±1.21 <![CDATA[55.75±1.69 fg ]]> Comparative Example 3 28.79±0.66 50.37±1.33 <![CDATA[57.18±1.61 ef ]]> Comparative Example 4 30.26±0.60 49.68±1.08 <![CDATA[60.92±1.74 cd ]]> Comparative Example 5 29.44±2.38 50.02±1.29 <![CDATA[58.86±4.51 de ]]> Comparative Example 6 29.91±1.05 50.40±0.92 <![CDATA[59.36±2.26 de ]]> Comparative Example 7 28.49±1.24 50.00±1.34 <![CDATA[57.05±3.40 ef ]]> Comparative Example 8 31.00±0.84 49.81±0.99 <![CDATA[62.25±1.75 bc ]]> Comparative Example 9 32.44±1.62 50.78±1.25 <![CDATA[63.90±3.31 b ]]>

[0118] Note: In the ink advancement rate column, if there is one identical letter, the difference is not significant; if there are different letters, the difference is significant (P<0.05).

[0119] Result analysis: Compared with the blank control group, the ink propulsion rate of the model control group decreased by about 10.23%, which was significantly different, indicating that the indigestion model of this experiment was successfully established.

[0120] Compared with the model control group, the ink propulsion rate of each group of Examples 1-4 and Comparative Examples 1-9 was significantly higher than that of the model control group, which indicates that the intestinal propulsion capacity of mice is related to the fermentation product provided by the present invention that they ingest; compared with the Comparative Example 1-9 group, the intestinal ink propulsion rate of mice in Example 1-4 group was significantly higher than that of the Comparative Example 1-9 group, which indicates that the fermentation method selected by the present invention can improve the intestinal propulsion capacity of mice that ingest the fermentation product provided by the present invention. The fermentation product provided by the present invention can significantly improve the motility of the small intestine of mice.

[0121] Experimental Example 3 Human Food Tasting Test (Adults)

[0122] 3.1 Subject inclusion criteria: Voluntary subjects with functional dyspepsia, accompanied by long-term gastrointestinal discomfort, complaints of loss of appetite, early satiety, excessive gas, gastrointestinal distension, vomiting, unexplained chronic diarrhea or constipation were selected.

[0123] 3.2 Exclusion criteria for subjects: those with acute diarrhea, indigestion caused by severe organic diseases, those who are too weak to accept the test, those with serious systemic diseases such as cardiovascular, liver, kidney and hematopoietic system, those who take items related to the test function in a short period of time and affect the judgment of the results, and those who do not take the test samples as required and cannot judge the results of the test.

[0124] 3.3 Grouping: There were 50 people in both the trial group and the control group, with 25 men and 25 women in each group. The trial group took the fermented product obtained in Example 1 for strengthening the spleen, promoting digestion and aiding digestion at a dose of 8 mg / kg within 1 hour after lunch and dinner every day during the drinking period. The control group took an equal amount of purified water. The test lasted for 30 days, including a 5-day emptying period and a 25-day drinking period. The trial was conducted in a blind manner. During the test, the original eating habits were not changed and the diet was normal.

[0125] 3.4 Clinical symptom indicators: By accurately recording the clinical symptoms of the subjects before and after the test, quantitative scores were given according to Table 3, and the changes in symptom scores before and after the test were compared.

[0126] Table 3 Clinical symptom scores

[0127]

[0128] 3.5 Clinical symptom results

[0129] Table 4 Statistical analysis results of abdominal pain symptoms before and after the trial

[0130]

[0131]

[0132] Result analysis: From Table 4, it can be seen that the abdominal pain index score of the tasting group was reduced after the tasting compared with that before and after the tasting. The difference was significant after statistical processing, indicating that the fermentation product provided by the present invention can significantly improve the abdominal pain symptoms of the subjects.

[0133] Table 5 Statistical analysis results of belching symptoms before and after the trial

[0134]

[0135] Result analysis: From Table 5, it can be seen that the belching index score of the tasting group was reduced after the tasting, and the difference was significant after statistical processing, indicating that the fermentation product provided by the present invention can significantly improve the belching symptoms of the subjects.

[0136] Table 6 Statistical analysis results of pantothenic acid symptoms before and after the trial

[0137]

[0138] Result analysis: From Table 6, it can be seen that the pantothenic acid index score of the trial group was reduced after the trial, and the difference was significant after statistical processing, indicating that the fermentation product provided by the present invention can significantly improve the pantothenic acid symptoms of the subjects.

[0139] Table 7 Statistical analysis results of abdominal distension symptoms before and after the trial

[0140]

[0141]

[0142] Result analysis: From Table 7, it can be seen that the abdominal distension index score was reduced after the tasting, and the difference was significant after statistical processing, indicating that the fermentation product provided by the present invention can significantly improve the abdominal distension symptoms of the subjects.

[0143] Table 8 Statistical analysis results of appetite symptoms before and after the trial

[0144]

[0145] Result analysis: From Table 8, it can be seen that the appetite index score of the tasting group was reduced after the tasting compared with that before and after the tasting. The difference was significant after statistical processing, indicating that the fermentation product provided by the present invention can significantly improve the appetite symptoms of the subjects.

[0146] In summary, the results for improving abdominal pain, belching, heartburn, abdominal distension and appetite in adults' digestive function are all positive, which confirms that the fermentation product obtained by the present invention has a digestive effect.

[0147] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A fermented product for strengthening the spleen and aiding digestion, characterized in that: The invention comprises, by weight, 20-40 parts of citron, 80-160 parts of codonopsis pilosula, 40-80 parts of inula japonica flower, 60-120 parts of ginger, 0.3-0.9 parts of fermentation agent and 11-39 parts of enzyme preparation.

2. The fermented product for strengthening the spleen and aiding digestion according to claim 1, characterized in that: The fermentation agent includes plant lactobacillus, fermented lactobacillus mucilaginosus and lactococcus lactis subsp. lactis; and the enzyme preparation includes cellulase, pectinase and acid protease.

3. The fermented product for strengthening the spleen and aiding digestion according to claim 2, characterized in that: The fermentation agent comprises 0.1-0.3 parts of Lactobacillus plantarum, 0.1-0.3 parts of Lactobacillus mucilaginosus fermentation and 0.1-0.3 parts of Lactococcus lactis subsp. lactis.

4. The fermented product for strengthening the spleen and aiding digestion according to claim 2, characterized in that: The enzyme preparation comprises 4-12 parts of cellulase, 3-15 parts of pectinase and 4-12 parts of acid protease.

5. The fermented product for strengthening the spleen and aiding digestion according to claim 2, characterized in that: The viable bacteria count of the plant lactobacillus is 10-100 billion CFU / g, the viable bacteria count of the fermented mucus lactobacillus is 10-100 billion CFU / g, and the viable bacteria count of the lactococcus lactis subsp. lactis is 10-100 billion CFU / g.

6. The fermented product for strengthening the spleen and aiding digestion according to claim 2, characterized in that: The enzyme activity of the cellulase is 10,000-30,000 U / g, the enzyme activity of the pectinase is 10,000-50,000 U / g, and the enzyme activity of the acid protease is 50,000-100,000 U / g.

7. The fermented product for strengthening the spleen and aiding digestion according to claim 4, characterized in that: The invention comprises 30 parts of citron, 120 parts of codonopsis pilosula, 60 parts of inula flower, 90 parts of ginger, 0.2 parts of plant lactobacillus, 0.2 parts of fermented mucus lactobacillus, 0.2 parts of lactococcus lactis subsp. lactis, 5 parts of cellulase, 5 parts of pectinase and 5 parts of acid protease.

8. The method for preparing the fermented product for strengthening the spleen and aiding digestion according to any one of claims 1 to 7, characterized in that: The steps include: (1) Crush citron, codonopsis, scutellaria baicalensis, and ginger, add water and mix well, then adjust the pH to 4.0-5.0 to obtain a mixed solution; (2) adding an enzyme preparation to the mixed solution for enzymatic hydrolysis to obtain an enzymatic hydrolyzate; (3) extracting the enzymatic hydrolyzate at 90-102° C. for 30-90 min to obtain an extract; (4) adding a fermentation agent to the extract, and fermenting at 20-35° C. for 24-72 hours to obtain a fermentation liquid; (5) The fermentation liquid is separated into solid and liquid, and the upper layer is the fermentation clear liquid, which is concentrated and spray-dried to obtain the fermentation product.

9. The preparation method according to claim 8, characterized in that: The enzymatic hydrolysis temperature in step (2) is 50-60° C., and the enzymatic hydrolysis time is 90-120 min.

10. Use of the fermentation product according to any one of claims 1 to 7 in the preparation of a digestive aid product.

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