Fermented tea as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of biology, and discloses fermented tea which is obtained by fermenting primary tea of Fengqing big-leaf tea in Yunnan province by adopting eurotium cristatum. The classification name of the eurotium cristatum is eurotium cristatum, and the preservation number of the eurotium cristatum is CGMCC (China General Microbiological Culture Collection Center) NO: 40145. The preservation date is March 10, 2022, and the preservation unit is China General Microbiological Culture Collection Center (CGMCC). The fermented tea has good effects of reducing blood fat and controlling fatty liver. Meanwhile, the invention further provides a preparation method and application of the fermented tea.

Description

Technical Field

[0001] The invention relates to the field of biotechnology, in particular to fermented tea and a preparation method and application thereof. Background Art

[0002] The applicant previously filed an invention patent application, using Eurotium cristatum (CGMCC NO: 40145) to ferment Yingde black tea, and the product was fed to a high-fat model of mice, achieving good results.

[0003] In further research, we found that it is not effective for all teas.

[0004] At the same time, the cost of Yinghong No. 9 is relatively high.

[0005] This case requires finding a fermented tea product with a low price and similar or better effects. Summary of the invention

[0006] The purpose of the present invention is to provide a fermented tea, which has good effects of lowering blood lipids and controlling fatty liver.

[0007] At the same time, the invention also provides a preparation method and application of the fermented tea.

[0008] To achieve the above object, the present invention provides the following technical solutions: a fermented tea, obtained by fermenting raw tea leaves of Yunnan Fengqing large-leaf tea with Eurotium cristatum;

[0009] The classification name of the Eurotium cristatum is Eurotium cristatum, and the preservation number is: CGMCC NO:40145; the preservation date is March 10, 2022, and the preservation unit is: General Microbiology Center of China Microbiological Culture Collection Administration.

[0010] At the same time, the present invention also discloses a method for preparing the fermented tea mentioned above, comprising the following steps:

[0011] Step 1: Rehydrate the raw tea leaves of Nanfengqing large leaf tea;

[0012] Step 2: Sterilization, sterilizing the raw tea leaves of Yunnan Fengqing large-leaf tea after rehydration;

[0013] Step 3: inoculation and fermentation, inoculating the Eurotium cristatum into the raw tea leaves of Yunnan Fengqing large-leaf tea in step 2, and fermenting;

[0014] Step 4: Drying the fermentation product obtained in step 3.

[0015] At the same time, the present invention also discloses the use of the fermented tea to prepare medicine; the medicine is used to achieve one or more effects of reducing total cholesterol, reducing triglycerides, reducing low-density cholesterol, and increasing high-density lipoprotein.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The raw material of the fermented tea of ​​the present invention is the raw tea of ​​Fengqing large-leaf tea in Yunnan, and its cost is only half of that of Yinghong No. 9. Its effect is similar to that of Yinghong No. 9, and it has good effects of reducing total cholesterol, reducing triglycerides, reducing low-density cholesterol, and increasing high-density lipoprotein. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1A This is the test result of HPLC of sample #1;

[0019] Figure 1B This is the HPLC test result of sample 2#;

[0020] Figure 1C This is the HPLC test result of sample #3;

[0021] Figure 1D This is the HPLC test result of sample 4#;

[0022] Figure 1E This is the HPLC test result of sample #5;

[0023] Figure 1F This is the test result of HPLC of sample #6;

[0024] Figure 1G This is the HPLC test result of sample #7;

[0025] Figure 1H This is the test result of HPLC of sample #8;

[0026] Fig. 1I This is the HPLC test result of sample #9;

[0027] Figure 2A This is the test result of HPLC of sample #10;

[0028] Figure 2B This is the HPLC test result of sample #11;

[0029] Figure 2C This is the HPLC test result of sample #12;

[0030] Figure 3AThis is a chart showing the total cholesterol content test results of the blood of mice in each group, with 14# as the normal control group;

[0031] Figure 3B This is a chart showing the total cholesterol content test results of the blood of mice in each group, with 15# as the normal control group;

[0032] Figure 3C This is a graph showing the blood triglyceride content test results of mice in each group, with 14# as the normal control group;

[0033] Figure 3D This is a graph showing the blood triglyceride content test results of mice in each group, with 15# as the normal control group;

[0034] Figure 3E This is a chart showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 14# as the normal control group;

[0035] Figure 3F This is a chart showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 15# as the normal control group;

[0036] Figure 3G This is a chart showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 14# as the normal control group;

[0037] Figure 3H This is a chart showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 15# as the normal control group;

[0038] Figure 4A This is a graph showing the total cholesterol content in the blood of mice in each group after 2 weeks, with 13# as the control group;

[0039] Figure 4B This is a graph showing the total cholesterol content in the blood of mice in each group after 2 weeks, with 14# as the control group;

[0040] Figure 4C This is a graph showing the total cholesterol content in the blood of mice in each group after 2 weeks, with 15# as the control group;

[0041] Figure 4D This is a graph showing the blood triglyceride content test results of mice in each group after 2 weeks, with 13# as the control group;

[0042] Figure 4E This is a graph showing the blood triglyceride content test results of mice in each group after 2 weeks, with 14# as the control group;

[0043] Figure 4FThis is a graph showing the blood triglyceride content test results of mice in each group after 2 weeks, with 15# as the control group;

[0044] Figure 4G This is a graph showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 13# as the control group, after 2 weeks;

[0045] Figure 4H This is a graph showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 14# as the control group, after 2 weeks;

[0046] Fig. 4I This is the result chart of the low-density lipoprotein content test in the blood of mice in each group after 2 weeks, with 15# as the control group;

[0047] Figure 4J This is the result chart of the high-density lipoprotein content test in the blood of mice in each group after 2 weeks, with 15# as the control group;

[0048] Figure 4K This is a graph showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 13# as the control group, after 2 weeks;

[0049] Figure 4L This is a graph showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 14# as the control group, after 2 weeks;

[0050] Figure 5A This is a graph showing the total cholesterol content in the blood of mice in each group after 4 weeks, with 13# as the control group;

[0051] Figure 5B This is a graph showing the total cholesterol content in the blood of mice in each group after 4 weeks, with 14# as the control group;

[0052] Figure 5C This is a graph showing the total cholesterol content in the blood of mice in each group after 4 weeks, with 15# as the control group;

[0053] Figure 5D This is a graph showing the blood triglyceride content test results of mice in each group after 4 weeks, with 13# as the control group;

[0054] Figure 5E This is a graph showing the blood triglyceride content test results of mice in each group after 4 weeks, with 14# as the control group;

[0055] Fig. 5F This is a graph showing the blood triglyceride content test results of mice in each group after 4 weeks, with 15# as the control group;

[0056] Figure 5GThis is a graph showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 13# as the control group, after 4 weeks;

[0057] Figure 5H This is a graph showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 14# as the control group, after 4 weeks;

[0058] Fig.5I This is a graph showing the results of the low-density lipoprotein content test in the blood of mice in each group, with 15# as the control group, after 4 weeks;

[0059] Figure 5J This is a graph showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 15# as the control group, after 4 weeks;

[0060] Figure 5K This is a graph showing the results of the high-density lipoprotein content test in the blood of mice in each group, with 13# as the control group, after 4 weeks;

[0061] Figure 5L This is a graph showing the results of the high-density lipoprotein content test in the blood of mice in each group after 4 weeks, with 14# as the control group;

[0062] Fig. 6A The results of physical examinations of volunteers before and after using the product of the present invention;

[0063] Figure 6B The physical examination results of the volunteers before using the product of the present invention;

[0064] Fig. 7A This is a photo of sample 2# on the first day of fermentation;

[0065] Figure 7B This is a photo of sample 2# on the second day of fermentation;

[0066] Figure 7C This is a photo of sample 2# on the third day of fermentation;

[0067] Fig.7D This is a photo of sample 2# on the 4th day of fermentation;

[0068] Fig. 7E This is a photo of sample 2# on the 5th day of fermentation;

[0069] Figure 7F This is a microscope photo of sample 2# after fermentation for 5 days;

[0070] Fig. 8A is the test result of the blank sample;

[0071] Figure 8B The test results of the fermented tea in Example 3 are as follows;

[0072] Fig. 9A is the total cholesterol index of each group before the experiment;

[0073] Fig. 9B This is the total cholesterol index of each group at week 2 of the experiment;

[0074] Fig. 9C This is the total cholesterol index of each group at 4 weeks of the experiment;

[0075] Fig.9D is the triglyceride index of each group before the experiment;

[0076] Fig.9E This is the triglyceride index of each group at 2 weeks of the experiment;

[0077] Fig.9F This is the triglyceride index of each group at 4 weeks of the experiment;

[0078] Figure 9G is the low-density lipoprotein index of each group before the experiment;

[0079] Figure 9H This is the low-density lipoprotein index of each group at 2 weeks of the experiment;

[0080] Fig.9I This is the low-density lipoprotein index of each group at 4 weeks of the experiment;

[0081] Figure 9J is the high-density lipoprotein index of each group before the experiment;

[0082] Figure 9K This is the high-density lipoprotein index of each group at week 2 of the experiment;

[0083] Figure 9L This is the high-density lipoprotein index of each group at 4 weeks of the experiment; DETAILED DESCRIPTION

[0084] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of 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 invention.

[0085] The present invention is divided into two parts for discussion below. The first part is the content of the applicant's prior patent application, which contains the isolation and identification of strains and the introduction of tea fermentation of different strains and different tea species. The second part uses Yinghong No. 9 and Yunnan Fengqing large-leaf tea as horizontal comparisons to verify the relevant efficacy of Yunnan Fengqing large-leaf tea fermented by Eurotium cristatum.

[0086] Part I: Isolation and identification of bacterial strains and tea fermentation of different strains and different tea species

[0087] Example 1 Isolation and identification of Eurotium cristatum

[0088] Hunan Anhua Fuzhuan tea. One strain was isolated and identified as Eurotium cristatum. In subsequent experiments, the strain was named MW1.

[0089] Other Eurotium coronarius used in this case were provided by the research team of the Institute of Microbiology, Chinese Academy of Sciences;

[0090] The other 7 strains of Eurotium cristatum are:

[0091] Strain 3.6089 (recorded in "Chinese Bacterial Species Catalog", Chemical Industry Press, 2007, p534; strain history: Institute of Microbiology, Chinese Academy of Sciences, isolation number: MQ8859);

[0092] strain LBC1;

[0093] strain PT5-2;

[0094] strain YHY1;

[0095] strain Y5C6;

[0096] strain SXJW1;

[0097] strain DGJ4.

[0098] Example 2 Tea fermentation with different strains

[0099] Step 1: Rehydrate the raw black tea to a moisture content of about 30wt%;

[0100] Step 2: Sterilization, sterilizing the raw black tea after rehydration;

[0101] Step 3: Inoculation and fermentation: inoculate the black tea leaves from step 2 with Eurotium cristatum for 15 days at a temperature of 30-35°C. The inoculation amount is 5*10 4 cfu / kg raw black tea;

[0102] refer to 7A to 7E , are photos of sample 2# from the 1st to the 5th day of fermentation; Figure 7F This is a microscope photo taken after fermentation for 5 days.

[0103] Step 4: Drying the fermentation product obtained in step 3.

[0104] In this embodiment, multiple samples are obtained by fermentation, and the raw black tea is provided by Guangdong Yingjiu Manor Green Industry Development Co., Ltd. The preparation method of raw black tea is generally the same as that of ordinary fermented black tea, except that the raw black tea has no fermentation step.

[0105] The specific product information is as follows Table 1:

[0106] Table 1 Sample information table

[0107] Sample No. Strain code Types of raw tea 1# none Yinghong No.9 2# MW1 Yinghong No.9 3# 3.6089 Yinghong No.9 4# LBC1 Yinghong No.9 5# PT5-2 Yinghong No.9 6# YHY1 Yinghong No.9 7# Y5C6 Yinghong No.9 8# SXJW1 Yinghong No.9 9# DGJ4 Yinghong No.9

[0108] The chromatographic detection method is:

[0109] Sample preparation: Use alcohol extraction method to extract product 1# to product 9#; the specific extraction operation is as follows:

[0110] Soak in 95% ethanol at room temperature for 12 hours. During the alcohol extraction, the material ratio is 10g of fermented tea leaves are extracted with 80ml 95vol% ethanol. The extract is collected and the extract powder is obtained after removing the ethanol.

[0111] It should be noted that this example is only to verify the existence of the active ingredients and the amount of active ingredients in different samples. If in the industrial extraction process, it should be supplemented with steps such as reflux and concentration.

[0112] Main Equipment

[0113] Aglient 1260 high performance liquid chromatograph was equipped with a UV detector.

[0114] Sample solution preparation

[0115] Take 1g of sample and put it into a 50ml stoppered test tube, weigh it accurately, add 50% methanol and ultrasonicate for 20min, then filter it and wait for test.

[0116] Chromatographic conditions

[0117] Chromatographic column: Kromasi1-C18 liquid chromatography column, specification 250mm×4.6mm, 5μm; mobile phase: acetonitrile-0.1% phosphoric acid gradient elution, the proportion of acetonitrile increased from 0% at 0min to 60% at 50min; flow rate: 1.0mL / min; column temperature: 30℃; UV detector wavelength: 254nm; injection volume: 5μL.

[0118] 3.3 The relative percentage of each component was calculated by area normalization method using the peak area as an indicator. The test results can be seen in Table 2, which only shows the peak area of ​​2.907min. The specific test spectrum can be seen in Figure 1;

[0119] Table 2 Peak area table

[0120] Sample No. Strain code Peak area Attached photos 1# none 0.65 Figure 1A 2# MW1 5.96 Figure 1B 3# 3.6089 5.37 Figure 1C 4# LBC1 4.4 Figure 1D 5# PT5-2 4.29 Figure 1E 6# YHY1 5.18 Figure 1F 7# Y5C6 4.83 Figure 1G 8# SXJW1 4.7 Figure 1H 9# DGJ4 4.57 Fig. 1I

[0121] Example 3 Fermentation of tea leaves from different tea species

[0122] The fermentation preparation is generally carried out using the method of Example 2, except that the tea species are different.

[0123] In this embodiment, Huangmeigui (a tea variety, an early-growing oolong tea variety) raw tea, Jinxuan raw tea, and Yingzhou No. 1 raw tea were used for the experiment. The raw teas were all provided by Guangdong Yingjiu Manor Green Industry Development Co., Ltd.

[0124] The specific product information is as shown in Table 3:

[0125] Table 3 Sample information table

[0126]

[0127]

[0128] The method of chromatographic detection is the same as that of Example 2;

[0129] The test results can be seen in Table 4, which only shows the peak area of ​​2.907min. The specific test spectrum can be seen in Figure 2;

[0130] Table 4 Sample information table

[0131] Sample No. strain Peak area Attached photos 10# MW1 2.88 Figure 2A 11# MW1 5.05 Figure 2B 12# MW1 3.59 Figure 2C

[0132] Example 4 Mouse Experiment

[0133] This experiment was commissioned by Hebei University;

[0134] Experimental subjects and reagents

[0135] SPF male 8-week-old mice;

[0136] High-fat feed contains about 40% Fat and about 0.5% Cholesteral, and is a feed specifically used to induce hyperlipidemia;

[0137] Total cholesterol kit, triglyceride kit, low-density lipoprotein kit, high-density lipoprotein kit;

[0138] The tea leaves are numbered from 1# to 12# black tea.

[0139] 2.1 Preparation of black tea soup

[0140] Take 10g of each of the black teas with different numbers from 1# to 12#, chop them roughly, mix them with 1000ml of distilled water and boil them for 5 minutes, cool them, and number them in sequence from 1# to 12#, and store them in a refrigerator at 4℃ for later use.

[0141] 2.2 Model establishment

[0142] The experimental mice were adaptively fed for 1 week, during which they were allowed to drink water and eat food freely.

[0143] The experimental mice were randomly divided into a normal control group (Group 14# and Group 15#) fed with ordinary feed, a model control group (Group 13#) fed with high-fat feed, and a tea-fed experimental group (Groups 1# to 12#); the black tea numbers were the same as those in Examples 1 to 3;

[0144] See Table 5 for details;

[0145] Table 5 Experimental information table

[0146]

[0147] After one week of adaptive feeding, treatment plan A was implemented, and blood samples were collected every two weeks during the feeding period. When the blood lipid index was significantly higher than that of the regular diet group, treatment plan B was implemented, and blood samples were collected every two weeks during the feeding period.

[0148] Blood samples were collected on July 8, July 22, and August 10, 2024; blood samples were collected on July 8, 2024 before plan B;

[0149] The experimental results on July 8, 2024 are available 3A to 3H There was no significant difference in triglyceride, high-density lipoprotein, low-density lipoprotein, total cholesterol and other items between the mice in each group of samples, indicating that the experimental results of the present invention are credible and scientific.

[0150] The experimental results on July 22, 2024 are available FIG. 4A to FIG. 4L ;pass FIG. 4A to FIG. 4L visible:

[0151] 1. In the test results of triglycerides, 2# tea dropped 50.2% compared with 13#; 3# tea dropped 45.1% compared with 13#; 11# tea dropped 29.3% compared with 13#;

[0152] Controls 14 and 15 were fed with regular diets, and 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 80.2% compared with 14# tea; 2# tea decreased by 5.3% compared with 14# tea; 3# tea increased by 4.2% compared with 14# tea;

[0153] Compared with No. 15, the price of No. 1 tea increased by 55.8%; compared with No. 15, the price of No. 2 tea decreased by 18.1%; compared with No. 15, the price of No. 11 tea increased by 17.8%;

[0154] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling triglycerides;

[0155] 2. In the test results of low-density lipoprotein, the 2# tea was reduced by 65.2% compared with the 13# tea; the 3# tea was reduced by 49.7% compared with the 13# tea; the 6# tea was reduced by 27.3% compared with the 13# tea;

[0156] Controls 14 and 15 were fed with regular diets, 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 184.6% compared with 14# tea; 2# tea increased by 7.5% compared with 14# tea; 2# tea increased by 17.3% compared with 15# tea;

[0157] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling low-density lipoprotein;

[0158] 3. In the test results of high-density lipoprotein, the 1# tea increased by 12.9% compared with the 13# tea; the 2# tea increased by 42% compared with the 13# tea; the 3# tea increased by 34.3% compared with the 13# tea;

[0159] Controls 14 and 15 were fed with regular diets, and 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea was reduced by 26.7% compared with 14# tea; 2# tea was reduced by 7.8% compared with 14# tea; 2# tea was reduced by 10.8% compared with 15# tea;

[0160] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling high-density lipoprotein;

[0161] 4. In the test results of total cholesterol, 2# tea decreased by 21.7% compared with 13# tea; 3# tea decreased by 17% compared with 13# tea; 5# tea increased by 6.5% compared with 13# tea;

[0162] Controls 14 and 15 were fed with regular diets, and 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 29.1% compared with 14# tea; 2# tea decreased by 3.7% compared with 14# tea; 3# tea increased by 2.2% compared with 14# tea; 1# tea increased by 32.3% compared with 15# tea; 2# tea decreased by 1.3% compared with 15# tea; 12# tea increased by 11.3% compared with 15# tea;

[0163] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling total cholesterol;

[0164] Summary: The black tea fermented by the strain of the present invention has obvious advantages in triglyceride, high-density lipoprotein, low-density lipoprotein, total cholesterol and other items;

[0165] The experimental results on August 10, 2024 are available FIG. 5A to FIG. 5L ;pass FIG. 5A to FIG. 5L visible:

[0166] 1. In the test results of triglycerides, the 1# tea was reduced by 9.9% compared with the 13# tea; the 2# tea was reduced by 63.8% compared with the 13# tea; the 3# tea was reduced by 55.5% compared with the 13# tea;

[0167] Controls 14 and 15 were fed with regular diets, 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 83.2% compared with 14; 2# tea decreased by 26.4% compared with 14; 2# tea decreased by 35.6% compared with 15;

[0168] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling triglycerides;

[0169] 2. In the test results of low-density lipoprotein, the 1# tea was reduced by 16.3% compared with the 13# tea; the 2# tea was reduced by 78.8% compared with the 13# tea; the 3# tea was reduced by 73.9% compared with the 13# tea;

[0170] Controls 14 and 15 were fed with regular diets, 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 288% compared with 14# tea; 2# tea decreased by 16.9% compared with 14# tea; 2# tea decreased by 11% compared with 15# tea;

[0171] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling low-density lipoprotein;

[0172] 3. In the test results of high-density lipoprotein, the 1# tea increased by 12.5% ​​compared with the 13# tea; the 2# tea increased by 72.9% compared with the 13# tea;

[0173] Controls 14 and 15 were fed with regular diets, and 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea was reduced by 32.5% compared with 14# tea; 2# tea was reduced by 3.75% compared with 14# tea; 2# tea was increased by 0.2% compared with 15# tea;

[0174] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling high-density lipoprotein;

[0175] 4. In the test results of total cholesterol, 1# tea decreased by 5.3% compared with 13# tea; 2# tea decreased by 51.6% compared with 13# tea; 3# tea decreased by 46% compared with 13# tea;

[0176] Controls 14 and 15 were fed with regular diets, 1-12 corresponded to 12 kinds of tea plus high cholesterol feed; 1# tea increased by 41.7% compared with 14; 2# tea decreased by 27.6% compared with 14; 2# tea decreased by 24.6% compared with 15;

[0177] This indicates that the black tea fermented by the strain of the present invention has obvious advantages in controlling total cholesterol;

[0178] 5. In the mouse experiment, no discomfort or abnormality was found in the mice, and blood tests did not find any abnormal blood indicators, indicating that the product of the present invention is safe and reliable.

[0179] Summary: The black tea fermented by the strain of the present invention has obvious advantages in triglyceride, high-density lipoprotein, low-density lipoprotein, total cholesterol and other items;

[0180] Example 5

[0181] The product of the present invention (2# tea) was given to a number of volunteers for brewing in the conventional tea brewing method, and all of them had obvious effects on blood lipid control. Among them, two volunteers were diabetic patients and achieved obvious effects after taking the product for a period of time.

[0182] Specific visible Fig. 6A and Figure 6B ;

[0183] Fig. 6A The volunteer was a male, 42 years old. Physical examination showed abnormalities in triglycerides, total cholesterol, low-density lipoprotein, and fasting blood sugar. After taking the tea leaves of the present invention for one month, he was examined again, and most of the blood lipid indicators returned to normal, and fasting blood sugar decreased.

[0184] Figure 6B The volunteer was Mr. Chen, male, 49 years old. Physical examination showed that he had abnormal blood lipids (slight) and excessive fasting blood sugar. He started taking the hypoglycemic drugs prescribed by the doctor on August 21, and by September 6, his fasting blood sugar dropped to 6.1mmol / L. After stopping the drugs and taking the tea leaves of the present invention for 1 and a half months, he had another physical examination, and his blood lipids returned to normal, although his fasting blood sugar was still excessive (the result of the self-examination of blood sugar was 7.4mmol / L).

[0185] It is shown that the product of the present invention has the effect of lowering blood lipids and improving blood sugar. It should be particularly noted that, through the above volunteer experiments, it can be seen that the product of the present invention cannot replace diabetes drugs to control fasting blood sugar to an acceptable range, and can only be used as an auxiliary functional tea drink.

[0186] Result analysis:

[0187] 1. It can be seen from Example 2 that the strains screened by the present invention have the most obvious promoting effect on the production of effective ingredients;

[0188] 2. It can be seen from Example 3 that the strains screened by the present invention have the best fermentation effect on Yinghong black tea, among which the fermentation effect on Yinghong No. 9 is the best;

[0189] 3. It can be seen from Examples 4 and 5 that the strains screened by the present invention have better effects in inhibiting fatty liver and reducing total glycerol, total cholesterol and total low-density lipoprotein in blood after fermenting Yinghong black tea.

[0190] Part II: Efficacy verification of Yunnan Fengqing large-leaf tea fermented with Eurotium cristatum

[0191] Example 3 Fermentation of Yunnan Fengqing Large Leaf Tea by Eurotium cristatum

[0192] The fermentation method is as in Example 2; the strain is the same as in Example 2, namely, Eurotium cristatum MW1, and the raw tea is the raw tea of ​​large-leaf tea from Fengqing, Yunnan, and the supplier is provided by the local tea factory in Fengqing;

[0193] The chromatographic detection method is the same as in Example 2, and the detection wavelength is also 254 nm;

[0194] Chromatographic test results reference Fig. 8A and Figure 8B ;Test report number NACCYH24023152;

[0195] Fig. 8A is the test result of the blank sample;

[0196] Figure 8B The test results of the fermented tea in Example 3 are as follows;

[0197] The peak areas of the effective ingredients of the sample of this example are 1.563min and 1.617min, and the total area is 8.01%.

[0198] The fermented tea obtained in this example was from the same batch as the mouse experiment in Example 4;

[0199] Results Reference FIG. 9A to FIG. 9L , FIG. 9A to FIG. 9L The control group was fed with conventional feed, which was the normal control group fed with the common feed in Example 4; the model control group was fed with high-fat feed, which was the high-fat feed in Example 4; the tea 1# fed was the tea 2# in Example 4; the tea 2# fed was the fermented tea obtained in this example;

[0200] The establishment of the experimental model and the experiment are the same as in Example 4;

[0201] Fig. 9A is the total cholesterol index of each group before the experiment;

[0202] Fig. 9B This is the total cholesterol index of each group at week 2 of the experiment;

[0203] Fig. 9C This is the total cholesterol index of each group at 4 weeks of the experiment;

[0204] Fig.9Dis the triglyceride index of each group before the experiment;

[0205] Fig.9E This is the triglyceride index of each group at 2 weeks of the experiment;

[0206] Fig.9F This is the triglyceride index of each group at 4 weeks of the experiment;

[0207] Figure 9G is the low-density lipoprotein index of each group before the experiment;

[0208] Figure 9H This is the low-density lipoprotein index of each group at 2 weeks of the experiment;

[0209] Fig.9I This is the low-density lipoprotein index of each group at 4 weeks of the experiment;

[0210] Figure 9J is the high-density lipoprotein index of each group before the experiment;

[0211] Figure 9K This is the high-density lipoprotein index of each group at week 2 of the experiment;

[0212] Figure 9L This is the high-density lipoprotein index of each group at 4 weeks of the experiment;

[0213] Through 9A to Figure 9L visible:

[0214] In terms of total cholesterol index, after 2 weeks of tea feeding, 1# decreased by 21.7% compared with the high-fat diet group, and 2# decreased by 30.3% compared with the high-fat diet group. After 4 weeks of tea feeding, 1# decreased by 51.6% compared with the high-fat diet group, and 2# decreased by 54.3% compared with the high-fat diet group.

[0215] In terms of triglyceride index, after 2 weeks of tea feeding, 1# decreased by 50.2% compared with the high-fat diet group, and 2# decreased by 51.1% compared with the high-fat diet group. After 4 weeks of tea feeding, 1# decreased by 63.8% compared with the high-fat diet group, and 2# decreased by 67% compared with the high-fat diet group.

[0216] In terms of low-density lipoprotein index, after 2 weeks of tea feeding, 1# decreased by 65.2% compared with the high-fat diet group, and 2# decreased by 67.2% compared with the high-fat diet group. After 4 weeks of tea feeding, 1# decreased by 78.8% compared with the high-fat diet group, and 2# decreased by 79.3% compared with the high-fat diet group.

[0217] In terms of high-density lipoprotein index, after 2 weeks of tea feeding, 1# increased by 42% compared with the high-fat diet group, and 2# increased by 35.4% compared with the high-fat diet group;

[0218] From the above data, it can be seen that the cost of using Yunnan Fengqing large-leaf tea to prepare fermented tea is half that of using Yinghong No. 9; its performance is equal to or better than that of fermented tea prepared with Yinghong No. 9.

[0219] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A fermented tea, characterized in that: The raw tea of ​​Yunnan Fengqing large-leaf tea was fermented by using Eurotium cristatum. The classification name of the Eurotium cristatum is Eurotium cristatum, and the preservation number is: CGMCCNO:40145; the preservation date is March 10, 2022, and the preservation unit is: General Microbiology Center of China Microbiological Culture Collection Administration.

2. A method for preparing fermented tea according to claim 1, characterized in that: The steps include: Step 1: Rehydrate the raw tea leaves of Nanfengqing large leaf tea; Step 2: Sterilization, sterilizing the raw tea leaves of Yunnan Fengqing large-leaf tea after rehydration; Step 3: inoculation and fermentation, inoculating the Eurotium cristatum into the raw tea leaves of Yunnan Fengqing large-leaf tea in step 2, and fermenting; Step 4: Drying the fermentation product obtained in step 3.

3. Use of the fermented tea as claimed in claim 1 to prepare a medicine; the medicine is used to achieve one or more effects of lowering total cholesterol, lowering triglycerides, lowering low-density cholesterol, and increasing high-density lipoprotein.

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