Compound fermentation liquor containing active probiotics as well as preparation method and application of compound fermentation liquor

Abstract

The invention discloses compound fermentation liquor containing active probiotics as well as a preparation method and application of the compound fermentation liquor. The compound fermentation liquor contains a compound medicine and a plant lactobacillus P128 fermentation product, the compound medicine is prepared from the following raw materials in parts by weight: 3 to 15 parts of fructus crataegi, 9 to 15 parts of semen cassiae, 9 to 15 parts of flos chrysanthemi, 9 to 15 parts of radix puerariae, 6 to 15 parts of cortex eucommiae, 6 to 15 parts of spica prunellae and 9 to 15 parts of fructus ziziphi jujubae. The food is prepared from a plurality of medicinal and edible components according to a scientific ratio and through a fermentation process, the angiotensin converting enzyme inhibition rate of the food is 78.28%, angiotensin I is greatly limited to be converted into angiotensin II, the blood pressure health level is favorably maintained, and the food is safe and reliable. And the inhibition capability is superior to the inhibition capability of various reported single medicinal and edible extracts, and is superior to the inhibition capability of a classical prescription of the chrysanthemum hawthorn and cassia tora drink and an added and subtracted prescription thereof.

Description

Technical Field

[0001] The invention relates to a compound fermentation liquid containing active probiotics and a preparation method and application thereof, belonging to the field of compound fermentation liquids. Background Art

[0002] Hypertension refers to a cardiovascular disease characterized by an increase in systemic arterial blood pressure (systolic and / or diastolic pressure) (systolic pressure ≥ 140 mmHg, diastolic pressure ≥ 90 mmHg). In addition to dizziness, vertigo, fatigue and other life problems in daily life, long-term hypertension can also cause problems such as increased cardiac load, myocardial hypertrophy and heart failure, greatly increasing the incidence of cardiovascular diseases such as coronary artery disease and myocardial infarction.

[0003] The "Guidelines for the Prevention and Treatment of Hypertension in China (Revised Edition 2024)" points out that patients with moderate or above-risk hypertension need to be treated with drugs. Drugs for the treatment of hypertension can be divided into the following categories: diuretics, angiotensin-converting enzyme inhibitors (ACEI), angiotensin II receptor blockers (ARB), calcium channel blockers (CCB) and beta-blockers. Among them, ACEI drugs are the most widely used. They maintain healthy blood pressure levels by inhibiting angiotensin-converting enzyme and blocking the production of renin angiotensin II. However, they are often accompanied by adverse reactions such as dry cough, nausea, increased blood potassium / creatinine, angioedema and rash during use. Therefore, it is urgent to find safe and reliable natural ACE inhibitors.

[0004] Medicine and food have a long history and rich resources, and many of them have the potential to inhibit angiotensin converting enzyme. For example, puerarin (Radix Puerariae), which is rich in pueraria root, has multiple functions such as maintaining blood pressure, healthy blood sugar levels and anti-oxidation. Animal experiments and clinical applications have shown that both high-dose puerarin upregulates the expression levels of AT1 and ACE2 genes in the kidney pathway, and low-dose puerarin downregulates the expression levels of AT1 and ACE2 genes in the myocardial pathway, and can maintain healthy blood pressure levels through the possible positive feedback regulation mechanism between AT1 and ACE2.

[0005] With the development of modern microbiological technology, the fermentation of medicinal and edible substances has been gradually applied to various fields such as food, medicine and energy. Microorganisms produce more secondary metabolites by decomposing medicinal and edible substances or their residues and extracts, thus having natural advantages such as improving efficacy, reducing toxicity and producing new active ingredients. For example, the fermentation of red ginseng (Ginsen Radix Et Rhizoma Rubra) by Bifidobacterium animalis with high acid-resistant β-glucosidase activity reduces the content of ginsenosides Rb1, Re, Rc and Rb3 after fermentation, while the content of Rd, Rh1, F2 and Rg3 increases, thereby enhancing the immune regulation of red ginseng. Similarly, the mixed fermentation of rubber seeds by Pichia kudriavzevii and Weissella confusa can achieve a cyanide removal rate of more than 88.9% while increasing the fragrance. Similarly, the fungus Cunninghamella blakesleeana ferments glycyrrhetinic acid to produce a new compound, 3-keto-15β-hydroxy-18β-glycyrrhetinic acid. Compared with the traditional medicine-food homology therapy, the fermented product has better therapeutic effect and stability, which is more in line with the trend of modern people pursuing natural and functional health products. Summary of the invention

[0006] Purpose of the invention: The technical problem to be solved by the present invention is to provide a compound fermentation broth containing active probiotics and having the ability to inhibit angiotensin converting enzyme activity, as well as a preparation method and application thereof.

[0007] Technical solution: In order to solve the above technical problems, the present invention provides a compound fermentation liquid containing active probiotics, which contains a compound medicine and a fermentation product of Lactiplantibacillus plantarum P128; the raw materials of the compound medicine include the following components in parts by weight: 3-15 parts of hawthorn, 9-15 parts of cassia seeds, 9-15 parts of chrysanthemums, 9-15 parts of kudzu roots, 6-15 parts of eucommia, 6-15 parts of selfheal, and 9-15 parts of jujubes.

[0008] The invention also provides a method for preparing the compound fermentation liquid containing active probiotics, comprising the following steps: inoculating Lactiplantibacillus plantarum P128 into the compound extract and fermenting; the compound extract contains hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube.

[0009] The preparation method of the compound extract comprises: uniformly mixing the compound powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube with water, performing auxiliary extraction at room temperature, heating in a water bath, and then cooling and centrifuging.

[0010] The composite powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube is sieved through a 200-400 mesh sieve.

[0011] Among them, the mass ratio of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia, selfheal and jujube is 3-15:9-15:9-15:9-15:6-15:6-15:9-15:9-15.

[0012] Furthermore, the medicine and food are made of the following components by weight: 9 parts of Pueraria root, 7 parts of Eucommia ulmoides, 9 parts of Cassia seed, 9 parts of Prunella vulgaris, 9 parts of chrysanthemum, 12 parts of hawthorn, and 10 parts of jujube.

[0013] Wherein, the fermentation time is 18 to 48 hours.

[0014] Furthermore, the fermentation time is 24 to 48 hours.

[0015] Furthermore, the fermentation time is 30 to 48 hours.

[0016] Furthermore, the fermentation time is 30 to 42 hours.

[0017] The weight ratio of the composite powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube to water is 1:10 to 1:20.

[0018] Wherein, the leaching time is 20 to 60 minutes and the temperature is 85 to 105°C.

[0019] The present invention also provides application of the compound fermentation liquid in maintaining a healthy blood pressure level.

[0020] The present invention also provides the use of the compound fermentation liquid containing active probiotics in preparing food or medicine for treating and / or preventing hypertension.

[0021] Among them, inhibiting the activity of angiotensin converting enzyme. The compound fermentation broth prepared by the present invention can alleviate the disorder of healthy blood pressure level caused by the conversion of angiotensin I to angiotensin II. Aiming at the problems of large side effects of existing drugs, a compound fermentation broth prepared by a fermented medicine and food composition is further proposed, which achieves the purpose of maintaining healthy blood pressure level by inhibiting the activity of angiotensin converting enzyme.

[0022] The scientific basis of the medicine-food compound of the present invention is as follows:

[0023] (1) Theoretical basis of traditional Chinese medicine:

[0024] Formula basis: Pueraria root tastes sweet and pungent, is flat in nature, and belongs to the spleen meridian, stomach meridian, lung meridian, and bladder meridian, and has the effects of raising yang and relieving muscles, clearing rashes and stopping diarrhea, and relieving restlessness and stopping fever. Eucommia ulmoides tastes sweet and slightly pungent, is warm in nature, and belongs to the liver meridian and kidney meridian, and has the effects of tonifying the liver and kidney, strengthening tendons and bones, and calming the fetus. In addition, Cassia seed tastes salty and bitter, is flat and cool in nature, and is non-toxic. It belongs to the liver meridian, gallbladder meridian, and kidney meridian, and has the effects of clearing the liver, improving eyesight, promoting diuresis, and relieving constipation. Prunella vulgaris tastes bitter and pungent, is cold in nature, and belongs to the liver meridian and gallbladder meridian, and has the effects of clearing the liver and dispersing stagnation. Chrysanthemum tastes sweet, bitter, is slightly cold in nature, and belongs to the lung meridian and liver meridian, and has the effects of dispelling wind, clearing heat, improving eyesight, and detoxifying. Moreover, Hawthorn tastes sour and sweet, is slightly warm in nature, and belongs to the spleen meridian, stomach meridian, and liver meridian, and has the effects of digesting food and strengthening the stomach, promoting qi and dispersing blood stasis, and expelling tapeworms. In addition, jujube is sweet, warm in nature, and belongs to the spleen and stomach meridians. It has the effects of nourishing the spleen and stomach, replenishing qi and promoting body fluid, regulating the body's defense system, and detoxifying drugs. The combination of the seven has the effects of drying dampness and resolving phlegm, calming the liver and extinguishing wind.

[0025] Pueraria root is the main medicine, which plays a leading antihypertensive role through improving vascular endothelial function, regulating blood pressure-related neurotransmitters and other pathways; Eucommia ulmoides and Cassia seed are auxiliary medicines, which assist Pueraria root in strengthening the blood pressure maintenance effect and take into account the conditioning of the whole body state; Prunella vulgaris, chrysanthemum and hawthorn are adjuvant medicines, which help Pueraria root, Eucommia ulmoides and Cassia seed to better play a role in targeting the complications of hypertension; Jujube is the guiding medicine, which ensures the transportation and absorption of the drug in the body, so that the whole formula can continuously and effectively maintain the healthy level of blood pressure and the conditioning effect of the body.

[0026] (2) Theoretical basis of modern food nutrition and health:

[0027] Pueraria root is rich in isoflavones and contains a small amount of alkaloids, which have the effects of dilating the brain / cardiovascular system and strongly reducing fever. In addition, Eucommia ulmoides contains substances such as eucommia gum, eucommia glycosides, pinoresinol diglucoside, and aucubin, which have the effects of dilating blood vessels and maintaining healthy blood pressure levels. Cassia seed is rich in free anthraquinones, and Cassia seed decoction and alcohol extract have antihypertensive and diuretic effects on experimental animals. Moreover, Prunella vulgaris is rich in terpenes, sterols, and flavonoid glycosides, which have the effects of maintaining healthy blood pressure levels, diuresis, and anti-arrhythmia. Chrysanthemum is rich in alkaloids such as thymine, choline, and stachydrine, and its preparations have the pharmacological effects of dilating coronary arteries, increasing coronary blood flow, increasing myocardial oxygen consumption, and maintaining healthy blood pressure levels. In addition, Hawthorn is rich in flavonoids, triterpenoid saponins, saponin tannins, free acids, and other substances, which have the effects of contracting the uterus, strengthening the heart, anti-arrhythmia, increasing coronary blood flow, and maintaining healthy blood pressure levels. In addition, jujube contains organic acids, triterpenoids, alkaloids and other substances, which have anti-tumor, anti-oxidation, blood pressure maintenance, cholesterol-lowering, anti-allergy and other effects. The combination of the seven can also achieve the purpose of maintaining a healthy blood pressure level from the perspective of modern pharmacology.

[0028] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages: the compound fermentation liquid is prepared by scientifically mixing multiple natural medicinal and edible ingredients such as kudzu root, eucommia bark, cassia seed, selfheal, chrysanthemum, hawthorn and jujube, combined with a probiotic fermentation agent that inhibits the activity of angiotensin converting enzyme, to form a beverage with multiple functions after fermentation. Its beneficial effects are reflected in many aspects: (1) by extracting active ingredients from medicinal and edible ingredients, it helps maintain a healthy blood pressure level, promotes vasodilation, and improves blood circulation; (2) secondary metabolites produced by probiotic fermentation during the fermentation process help regulate intestinal flora and enhance immunity.

[0029] The beneficial effects of the present invention are further described below in combination with the main components of the present invention:

[0030] Pueraria root: [Nature and flavor and meridians] Sweet; pungent, neutral. Enters the spleen meridian, stomach meridian, lung meridian, and bladder meridian; [Functions and indications] Raises yang and relieves muscles, clears rashes and stops diarrhea, relieves restlessness and stops fever.

[0031] Eucommia: [Nature and flavor and meridians] Sweet; slightly spicy, warm in nature. Enters the liver meridian and kidney meridian; [Functions and indications] Nourishes the liver and kidneys, strengthens the tendons and bones, and stabilizes pregnancy.

[0032] Cassia seed: [Nature and flavor] Salty and bitter, cool in nature; non-toxic. Enters the liver meridian, gallbladder meridian, and kidney meridian; [Functions and indications] Clears the liver, improves eyesight, promotes diuresis, and relieves constipation.

[0033] Prunella Vulgaris: [Nature and flavor] Bitter and pungent, cold in nature. Enters the liver meridian and gallbladder meridian; [Functions and indications] Clears the liver and dispels stagnation.

[0034] Chrysanthemum: [Nature and flavor] Sweet; bitter, slightly cold. Enters the lung meridian and liver meridian; [Functions and indications] Dispel wind, clear heat, improve eyesight, and detoxify.

[0035] Hawthorn: [Nature and flavor] Sour and sweet, slightly warm. Enters the spleen meridian, stomach meridian, and liver meridian; [Functions and indications] Helps digestion and invigorates the stomach, promotes qi and dissipates blood stasis, and expels tapeworms.

[0036] Jujube: [Nature and flavor and meridians] Sweet, warm in nature. Enters the spleen meridian and stomach meridian; [Functions and indications] Nourishes the spleen and stomach, replenishes qi and produces body fluid, regulates the Ying and Wei, and detoxifies. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 The pH (A) and acidity (B) of the water extracts of the compound fermented by different strains;

[0038] Figure 2 It is the number of viable bacteria in the water extract of the compound fermented by different strains;

[0039] Figure 3 The changes of ACE inhibition rate (%) during the fermentation of Lactiplantibacillus plantarum P128. DETAILED DESCRIPTION

[0040] The technical solution of the present invention is further described below in conjunction with the accompanying drawings.

[0041] Example 1 Preparation of the compound water extract of Juzha Cassiae Drink and the modified formula

[0042] The compound aqueous extract is prepared by the following steps:

[0043] Step 1: Mix the raw materials in a ratio of 9-15:6-15:9-15:6-15 (Chrysanthemum Hawthorn Cassia Drink), 9-15:6-15:9-15:6-15:9-15:9-15 (Additional Formulas 1-3), 9-15:6-15:9-15:6-15:9-15:3-15 (Additional Formulas 4-6), and 9-15:6-15:9-15:6-15:9-15:3-15:9-15 (Additional Formulas 7-9) (w / w), and grind them to obtain a medicine-food compound powder.

[0044] Step 2: Take 1 kg of Juzhajuming Drink and the powder of the medicinal and edible compound of modified prescriptions 1 to 9, respectively, and pass them through a 400-mesh sieve, then mix them evenly with 15 L of water, and then perform auxiliary extraction at room temperature for 30 min, followed by 95°C water bath for 15 min, and cool and centrifuge (4°C, 12000 rpm, 10 min) to take the supernatant for later use.

[0045] Among them, the specific raw material ratios of Juzha Cassiae Drink and the modified recipe are shown in Table 1:

[0046] Table 1 Raw materials and proportions of Chrysanthemum Hawthorn Cassiae Drink and modified prescriptions 1 to 9

[0047]

[0048] The ACE inhibition rate was determined by spectrophotometry. The specific steps are as follows:

[0049] Take 50 μL of 1 mM furan acryloyl tripeptide (FAPCG), preheat at 37°C for 5 min, add 40 μL of the supernatant after centrifugation of each sample and 10 μL of acetone (ACE) in turn and mix well, immediately measure the initial absorbance at a wavelength of 340 nm as a1, react at 37°C for 30 min and measure the absorbance at a wavelength of 340 nm again as a2; at the same time, double distilled water is used as a blank control group, and the absorbance at a wavelength of 340 nm before the reaction is measured as b1, and the absorbance at a wavelength of 340 nm after the reaction is b2. The ACE inhibition rate is calculated according to the formula ACE inhibition rate (%) = (b1-b2)-(a1-a2) / (b1-b2)×100%.

[0050] Table 2 ACE inhibition rate of Juzhajumingyin and the water extracts of the compound prescriptions 1 to 9 (%)

[0051]

[0052] According to the experimental results (Table 2), there are significant differences among the groups (P<0.05). Among them, the ACE inhibition rates of Juzhajuemingyin and modified prescriptions 1 to 6 are all below 41.00%. For modified prescription 4, it can be seen that the compound contains two drugs, Pueraria root and Eucommia ulmoides, which can significantly improve the ACE inhibition effect of the water extract. Further comparative experiments were carried out on the optimal implementation ratio of the seven medicinal and edible ingredients of hawthorn, cassia seed, chrysanthemum, Pueraria root, Eucommia ulmoides, Prunella vulgaris, and jujube (modified prescriptions 7 to 9), and finally the optimal composition ratio of the compound was 12:9:9:9:7:9:10 (modified prescription 8), and its ACE inhibition rate was 48.01%±1.58%. Subsequently, lactic acid bacteria fermentation experiments were carried out for follow-up research.

[0053] Example 2 Preparation of compound fermentation functional substance containing active probiotics

[0054] This embodiment provides a compound fermentation liquid containing active probiotics, which is prepared by the following steps:

[0055] Step 1: Mix kudzu root, eucommia, cassia seed, selfheal, chrysanthemum, hawthorn and jujube in a ratio of 9:7:9:9:9:12:10 (w / w) (addition and subtraction recipe 8), and grind to obtain a medicine and food compound powder.

[0056] Step 2: Take 1 kg of the compound powder obtained in step 1 and mix it evenly with 15 L of water (w / v), perform auxiliary extraction at room temperature for 30 min, then heat in a 95°C water bath for 15 min, and then cool and centrifuge (4°C, 12000 rpm, 10 min) to prepare 10 L of compound extract.

[0057] Step 3: 0.31L of strains Lactobacillus plantarum P128 (Fan Chenyu. Screening of lactic acid bacteria that promote intestinal epithelial cell absorption of short-chain fatty acids and their mechanism of action [D]. Yangzhou University, 2020.) and Lactobacillus casei grx12 (Yin Boxing. Study on the effect and mechanism of lactic acid bacteria fermented milk to assist in lowering blood lipids [D]. Yangzhou University, 2019. DOI: 10.27441 / d.cnki.gyzdu.2019.000165.) (3% inoculation amount, v / v) preserved in the strain bank of Yangzhou University were inoculated into the above-mentioned compound water extract, fermented at 37°C for 36h, cooled to 37°C after fermentation, aseptically filled, and refrigerated at 4°C to obtain 10.31L of compound fermentation liquid containing active probiotics. The details are shown in Table 3.

[0058] Table 3 Composition of compound fermentation broth

[0059]

[0060] 1. Determine the pH, acidity, and viable count of the two groups of fermentation broths respectively. The acidity determination is carried out in strict accordance with the "National Food Safety Standard for Determination of Food Acidity GB 5009.239-2016", the pH is measured using an iCinac acidity monitor, and the viable count is carried out in strict accordance with the "Food Microbiology Inspection Lactic Acid Bacteria Inspection GB 4789.35-2023". The specific experimental results are as follows: Figure 1 , Figure 2 shown.

[0061] Depend on Figure 1 A shows that after 18h of fermentation, the tested strains can reduce the pH of the compound water extract to below 4.00. Among them, the pH value of Lactobacillus plantarum P128 can be reduced to below 3.50 after 21h of fermentation.

[0062] Depend on Figure 1 B shows that the titrated acidity of each group increased significantly after fermentation, and each strain basically reached a relatively stable acidity level at 36h of fermentation. Among them, the acid production rate of Lactobacillus plantarum P128 was faster, while the acid production curve of Lactobacillus casei grx12 was relatively smooth.

[0063] Depend on Figure 2 It can be seen that from 18h to 36h of fermentation, the number of viable bacteria of the two probiotics strains was 10 7 CFU / mL and above.

[0064] 2. Determine the ACE inhibition rate of the two groups and compare it with the ACE inhibition rate of the bacterial suspension alone. The determination method is the same as in Example 1.

[0065] (1) The ACE inhibition rate results of the bacterial suspension alone are shown in Table 4.

[0066] Table 4 ACE inhibition rate of different bacterial suspensions (%)

[0067]

[0068] According to the experiment, the ACE inhibition rate of the Lacticaseibacillus casei grx12 group was significantly higher than that of the Lactiplantibacillus plantarum P128 group (P<0.05).

[0069] (2) The ACE inhibition rate results of the two groups of compound fermentation broth containing active probiotics are shown in Table 5.

[0070] Table 5 ACE inhibition rate of two groups of compound fermentation broth (%)

[0071]

[0072] According to the experimental results, there are significant differences between the groups (P<0.05). Among them, after inoculation with the Lactiplantibacillus plantarum P128 bacterial suspension, which does not have the ability to inhibit ACE, the ACE inhibition rate of the compound fermentation liquid was significantly improved (P<0.01), from 48.01% ± 1.58% to 78.28% ± 1.75%, which is substantially improved compared with the unfermented compound water extract (48.01% ± 1.58%). On the other hand, after inoculation with Lactaseibacillus paracasei grx12, which has a certain ACE inhibition ability, no corresponding synergistic effect was shown.

[0073] Example 3 Effect of different fermentation times on ACE inhibition rate

[0074] This embodiment provides a compound fermentation liquid containing active probiotics, which is prepared by the following steps:

[0075] Step 1: Mix kudzu root, eucommia bark, cassia seed, selfheal, chrysanthemum, hawthorn and jujube in a ratio of 9:7:9:9:9:12:10 (w / w), and grind them to obtain a medicine and food compound powder.

[0076] Step 2: Take 1 kg of the mixed compound powder obtained in step 1 and mix it evenly with 15 L of water (w / v), perform auxiliary extraction at room temperature for 30 min, then heat in a 95°C water bath for 15 min, cool and centrifuge (4°C, 12000 rpm, 10 min) to prepare 10 L of compound extract.

[0077] Step 3: 0.31L of Lactobacillus plantarum P128 (3% inoculum, v / v) was inoculated into the above compound extract, and fermented at 37°C for 18h, 24h, 30h, 36h, 42h and 48h respectively. After the fermentation was completed, it was cooled to 37°C, aseptically filled, and refrigerated at 4°C to obtain 10.31L of compound fermentation liquid containing active probiotics. The specific implementation method is shown in Table 6.

[0078] Table 6 Specific implementation methods under different fermentation times

[0079]

[0080] The ACE inhibition rate determination procedure is the same as in Example 1, and the results are shown in Figure 3 . Figure 3The results showed that the optimal fermentation time for Lactiplantibacillus plantarum P128 strain to produce ACEI was 36 hours, and its ACE inhibition rate could reach 78.28%±1.75%.

Claims

1. A compound fermentation liquid containing active probiotics, characterized in that: It contains a compound drug and a fermentation product of Lactiplantibacillus plantarum P128; The raw materials of the compound medicine include the following components by weight: 3-15 parts of hawthorn, 9-15 parts of cassia seeds, 9-15 parts of chrysanthemums, 9-15 parts of kudzu roots, 6-15 parts of eucommia, 6-15 parts of selfheal, and 9-15 parts of jujubes.

2. A method for preparing the compound fermentation broth containing active probiotics according to claim 1, characterized in that: The following steps are involved: The compound extract contains hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube.

3. The method according to claim 2, characterized in that: The fermentation time is 18 to 48 hours.

4. The method according to claim 2, characterized in that: The preparation method of the compound extract comprises: uniformly mixing the compound powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube with water, performing auxiliary extraction at room temperature, heating in a water bath, and then cooling and centrifuging.

5. The method according to claim 4, characterized in that: The composite powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube is passed through a 200-400 mesh sieve.

6. The method according to claim 4, characterized in that: The mass ratio of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube is 3-15:9-15:9-15:9-15:6-15:6-15:9-15:9-15.

7. The method according to claim 4, characterized in that: The weight ratio of the composite powder of hawthorn, cassia seed, chrysanthemum, kudzu root, eucommia bark, selfheal and jujube to water is 1:10-1:

20.

8. The method according to claim 4, characterized in that: The extraction time is 20 to 60 minutes, and the temperature is 85 to 105°C.

9. Use of the compound fermentation liquid containing active probiotics according to claim 1 in the preparation of food or medicine for treating and / or preventing hypertension.

10. The use according to claim 9, characterized in that: Inhibits angiotensin converting enzyme activity.

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