Application of spleen-tonifying eight-treasure cake in fat generation inhibiting and weight losing products

Abstract

According to the application of the spleen-tonifying eight-treasure cake in the fat generation inhibiting and weight losing product, the spleen-tonifying eight-treasure cake product can remarkably reduce liver fatty degeneration, inhibit fat generation and improve liver functions by adjusting lipid metabolism, and the spleen-tonifying eight-treasure cake can remarkably reduce the weight, the weight gain, the liver index and the fat index of obese rats, so that the weight losing effect of the fat rats is improved, and the weight losing effect of the fat rats is improved. The weight and the body fat content of fat rats induced by high-fat diet are obviously reduced, so that the effects of inhibiting adipogenesis and losing weight are achieved.

Description

Technical Field

[0001] The present invention belongs to the technical field of traditional Chinese medicine applications, and relates to the application of a Bazhen Cake product, in particular to the application of a Spleen-Strengthening Bazhen Cake in inhibiting fat production and weight loss products. Background Art

[0002] Obesity has become a global public health problem. According to the "World Obesity Report 2024", in 2020, nearly 2.2 billion adults worldwide were overweight or obese, accounting for 42% of the adult population. It is expected that by 2035, this proportion will rise to 54%. Obesity is a complex disease caused by the interaction of genetics and environment, and it is also a risk factor for many diseases, such as cardiovascular diseases, non-alcoholic liver diseases, diabetes, and cancers. Obesity is not only closely related to the metabolic syndrome (such as abnormal blood glucose, abnormal blood lipids, and hypertension), but also related to the development of various diseases such as non-alcoholic fatty liver disease, cardiovascular diseases, and tumors. Currently, although anti-obesity drugs such as orlistat are effective, they often have side effects such as gastrointestinal discomfort. That is, there are relatively large side effects. Therefore, safe, efficient, and natural weight loss products have become a research hotspot.

[0003] For example, Chinese Patent Publication No. CN 119770557 A, "An Extract of Salix songarica and Its Application in the Preparation of Weight Loss Products", discloses an extract of Salix songarica and its application in the preparation of weight loss products, belonging to the technical field of extracting effective components of Chinese herbal medicines. The product obtained by extracting with 70% alcohol from Salix songarica and concentrating by rotary evaporation has the effects of reducing the body weight of animals induced by high-fat diet, improving liver lipid accumulation, and improving liver inflammation, and can be used to prepare products with fat-reducing effects, and has good market application prospects.

[0004] Another example is Patent Application No. 202411989711.6, with the invention name "Preparation Method of a Plant Composition with Fat-Reducing Effect and Its Fermented Extract". The present invention discloses a preparation method of a plant composition with fat-reducing effect and its fermented extract. Magnolia officinalis, Zanthoxylum bungeanum, Astragalus membranaceus, Lonicera japonica, Salvia miltiorrhiza, and Fructus Aurantii Immaturus are combined according to the monarch, minister, assistant, and envoy compatibility, and the obtained extract after yeast fermentation is purified to enrich the polyphenol components of the extract. Using total polyphenols and soluble solids as the index contents, it can be made into an external fat-reducing agent, which helps the body's qi and blood circulation, regulates fat metabolism, promotes the excretion of metabolic wastes and toxins in the body, is safe and mild, and has the effects of reducing fat and losing weight, slimming and shaping, and delaying aging.

[0005] For another example, in the invention titled "A Health Food with Weight Loss Efficacy, Its Preparation Method and Application" disclosed in Patent Application No. 202510245347.0, the present invention discloses a health food with weight loss efficacy, its preparation method and application. The health food includes the following raw materials for preparation by weight: 1 - 5 parts of aloe extract, 5 - 10 parts of acanthopanax sessiliflorus leaf extract, 20 - 30 parts of pigeon pea natto powder, and 40 - 60 parts of auxiliary materials. The present invention finds through research that the combination of aloe extract, acanthopanax sessiliflorus leaf extract and pigeon pea natto powder plays an obvious weight loss role by inhibiting lipase activity, regulating lipid metabolism, increasing energy consumption, controlling appetite, etc. In particular, the use of pigeon pea natto powder can significantly reduce the diarrhea phenomenon caused by aloe extract and acanthopanax sessiliflorus leaf extract. The above three components are compounded with appropriate auxiliary materials to prepare a health food, which can be used for blood sugar lowering, lipid lowering and weight loss, and has the advantages of being natural and green, safe in nature, remarkable in effect and small in side effects.

[0006] Another example is the invention patent application No. 202510028568.2, with the disclosed invention title "A Composition with Weight Loss and Blood Lipid Lowering Efficacy and Its Preparation Method", which discloses a composition with weight loss and blood lipid lowering efficacy. Each 100g of the composition includes the following components and contents: (1) adiponectin functional fragment: 10 - 30mg; (2) PCSK9 inhibitory peptide: 5 - 15mg; (3) pueraria lobata extract: 1 - 5g; (4) garcinia cambogia extract: 1 - 3g; (5) green coffee bean extract: 0.5 - 2g; (6) microencapsulated fish oil: 1 - 3g; (7) chitosan: 0.5 - 1g; erythritol: 5 - 10g. Through the synergistic effect of various bioactive components, the composition of the present invention can effectively reduce fat accumulation and lower blood lipid levels, and at the same time has good taste and convenient use. The composition of the present invention provides an innovative solution for weight loss and blood lipid lowering, and has potential clinical and commercial application values.

[0007] It can be seen from the above - disclosed products with weight loss functions that there are already a large number of functional products for weight loss and lipid lowering popular in the market. However, the above - disclosed weight loss - functional solutions and products are all compositions composed of various components with weight loss functions, rather than a single - component food product or a functional plant product for both medicine and food with high safety performance and no harm to the human body after consumption.

[0008] General traditional Chinese medicine has unique advantages in the prevention and treatment of obesity and its impact on the obese body. Traditional Chinese medicine believes that obesity is mostly related to "spleen deficiency and dampness accumulation". The failure of the spleen to transport and transform properly leads to the retention of water and dampness, the accumulation of fat, and the formation of obesity. Modern research shows that traditional Chinese medicine compounds play a weight loss role by regulating lipid metabolism, inhibiting fat generation, and improving insulin resistance through multiple targets and multiple pathways. Bazhen Cake is a product that combines medicine and food to strengthen the spleen and nourish qi and blood. It has the effect of "making the body light and enduring old age after taking it for a hundred days, strengthening the primordial yang, cultivating the spleen and stomach, and its wonderful effects are beyond description". Jianpi Bazhen Cake, as a traditional Chinese medicine compound, is composed of multiple herbs such as Codonopsis pilosula, Atractylodes macrocephala, Poria cocos, etc., and has the effect of strengthening the spleen and benefiting the stomach. The above-mentioned multiple herbs contain components such as polysaccharides, terpenoids, saponins, and flavonoids, which have pharmacological effects such as promoting fat decomposition, inhibiting fat generation, reducing blood lipids, and resisting obesity. However, there have been no reports on the inhibitory effect of Jianpi Bazhen Cake on fat generation, improvement of liver function, and weight loss. Therefore, this study explored the weight loss effect of Jianpi Bazhen Cake on high-fat diet-induced obese rats to provide a scientific basis for the prevention and treatment of obesity by traditional Chinese medicine.

[0009] The existing prescription of Bazhen Cake is composed of Codonopsis pilosula (fried), Atractylodes macrocephala (fried), Poria cocos, Dolichos lablab (fried), Coix lacryma-jobi (fried), Dioscorea opposita (fried), Euryale ferox (fried), Nelumbo nucifera Gaertn., and Citrus reticulata Blanco. The above nine herbs are separately ground into fine powders; another part of rice (washed and fried) is ground into a fine powder, added to the above nine fine powders, sieved, and mixed evenly; another part of sucrose, added with sesame oil, etc., is made into a paste, mixed with the above fine powders, stirred into loose granules, sieved, pressed into a round mold to form a cake, and dried to make it. The specification is that each piece weighs several grams.

[0010] From the technologies disclosed above, it can be seen that they are all about the preparation and general use of Bazhen Cake, and do not involve the application in lipid-lowering and weight loss for humans and animals, etc. Therefore, an application of Bazhen Cake in products for inhibiting fat generation and weight loss is provided. Jianpi Bazhen Cake can significantly reduce hepatic steatosis by regulating lipid metabolism, inhibiting fat generation, and improving liver function, and significantly reduce the body weight and body fat content of high-fat diet-induced obese rats, thus having the function of inhibiting fat generation and weight loss. Summary of the Invention

[0011] The present invention provides an application of Jianpi Bazhen Cake in products for inhibiting fat generation and weight loss. Its Jianpi Bazhen Cake product can significantly reduce hepatic steatosis by regulating lipid metabolism, inhibiting fat generation, and improving liver function, and significantly reduce the body weight and body fat content of high-fat diet-induced obese rats, thus having the function of inhibiting fat generation and weight loss.

[0012] The present invention provides an application of Jianpi Bazhen Cake in products for inhibiting fat generation and weight loss.

[0013] An application of a kind of Jianpi Bazhen Cake in products for inhibiting fat generation and weight loss.

[0014] Use of a spleen-strengthening bajin cake in products for inhibiting fat generation and losing weight in high-fat diet-induced obese rats.

[0015] For the use described in the present invention, the spleen-strengthening bajin cake with the functions of inhibiting fat generation and losing weight is prepared from the following quality components: stir-fried Codonopsis pilosula 5 - 7, stir-fried Atractylodes macrocephala 3.5 - 5.0, Poria cocos 11 - 12.5, stir-fried Dolichos lablab 10.5 - 12.5, stir-fried Coix lacryma-jobi 10.5 - 12.5, stir-fried Dioscorea opposita 10.5 - 12.5, stir-fried Euryale ferox 10.5 - 12.5, Nelumbo nucifera Gaertn. 10.5 - 12.5, Citrus reticulata Blanco 2.5 - 3.5, Ziziphus jujuba Mill. 2.5 - 3.5; they are respectively pulverized and mixed into a fine powder of the main ingredients; 680 - 850 of stir-fried rice is pulverized into a fine powder, added to the above-mentioned fine powder of the main ingredients, sieved, and mixed evenly into a mixed fine powder; then a mixture of chitosan and white sugar 280 - 330, 18 - 22 of sesame oil and an appropriate amount of water are added to make a paste, and mixed with the above-mentioned mixed fine powder, stirred into loose granules, sieved, pressed into a cake shape, and dried to obtain the spleen-strengthening bajin cake.

[0016] For the use described in the present invention, preferably, the spleen-strengthening bajin cake with the functions of inhibiting fat generation and losing weight is prepared from the following quality components: stir-fried Codonopsis pilosula 6, stir-fried Atractylodes macrocephala 4.0, Poria cocos 12.0, stir-fried Dolichos lablab 12.0, stir-fried Coix lacryma-jobi 12.0, stir-fried Dioscorea opposita 12.0, stir-fried Euryale ferox 12.0, Nelumbo nucifera Gaertn. 12.0, Citrus reticulata Blanco 3.0, Ziziphus jujuba Mill. 3.0; they are respectively pulverized and mixed into a fine powder of the main ingredients; 800 of stir-fried rice is pulverized into a fine powder, added to the above-mentioned fine powder of the main ingredients, sieved, and mixed evenly into a mixed fine powder; then a mixture of chitosan and white sugar 300 and 20 of sesame oil are added.

[0017] It is controlled that chitosan and white sugar are mixed in a mass ratio of 50% each.

[0018] The disclosed use of a spleen-strengthening bajin cake in products for inhibiting fat generation and losing weight has the following main advantages. Since the raw material ratio of the spleen-strengthening bajin cake includes components such as rice, Codonopsis pilosula, Coix lacryma-jobi, Dioscorea opposita, and Nelumbo nucifera Gaertn., which are raw materials homologous to medicine and food, there are no adverse effects and side effects on the body after people consume it. Second, through actual use tests, each dosage component of the spleen-strengthening bajin cake can significantly inhibit the weight gain of high-fat diet-induced obese rats, and the low-dose and medium-dose groups have the most significant effects. That is to say, the spleen-strengthening bajin cake described in the present invention has the functions of inhibiting fat generation and losing weight after people consume it, and can be used in weight loss products. At the same time, the spleen-strengthening bajin cake of the present invention can also inhibit the growth of perirenal fat, that is, it has the effect of inhibiting fat growth.

[0019] The spleen-strengthening Bazhen Cake of the present invention has a significant effect on strengthening the spleen and can effectively adjust the functions of the spleen and stomach. Traditional Chinese medicine treats the functions of the spleen and stomach as its characteristic, which is incomparable to Western medicine. At present, people only have a better understanding of digestive drugs and think that loss of appetite is due to indigestion and needs digestion. However, according to traditional Chinese medicine, treating the root cause of the disease, as people have a better understanding of traditional Chinese medicine, being weak in the body means being weak in the spleen and stomach. Strengthening the spleen and benefiting the stomach is more conducive to achieving the effect of restoring health. The spleen-strengthening Bazhen Cake has a scientific and rigorous prescription, originating from classic famous prescriptions, with definite curative effects in strengthening the spleen and benefiting the stomach and high recognition in traditional Chinese medicine, bringing a broad market prospect for the improvement of the product quality of the nitrogen-filled spleen-strengthening Bazhen Cake of the present invention.

[0020] The effects of the nitrogen-filled spleen-strengthening Bazhen Cake of the present invention will be described in detail below; further illustrate that the spleen-strengthening Bazhen Cake of the present invention has obvious effects such as promoting fat decomposition, inhibiting fat generation, reducing blood lipid and resisting obesity. Using the spleen-strengthening Bazhen Cake product used in the present invention as a product with effects such as promoting fat decomposition, inhibiting fat generation, reducing blood lipid and resisting obesity, the following are the test results of each test index: Product name: Spleen-strengthening Bazhen Cake, in the form of granules Test basis: "Drug Standards of the Ministry of Health", Volume V of Chinese Patent Medicine Formulas WS3-B-0995-91.

[0021] Table 1

[0022]

[0023] : All indexes of the spleen-strengthening Bazhen Cake used in the present invention meet the technical requirements of the tests described in Table 1 above and comply with the quality requirement standards of the "Drug Standards of the Ministry of Health". Description of the Drawings

[0024] Figure 1 , Effect of spleen-strengthening Bazhen Cake on the body weight of high-fat diet-induced obese rats (n = 8) Figure 1 There are a total of 6 curves, namely the blank group, the model group, the low-dose group, the medium-dose group, the high-dose group and the orlistat group. Compared with the model group, * indicates p < 0.05, ** indicates p < 0.01, *** indicates p < 0.001, **** indicates p < 0.0001).

[0025] Figure 2 , Effect of spleen-strengthening Bazhen Cake on the weight gain of high-fat diet-induced obese rats (n = 8) Figure 2 In it, compared with the model group, * indicates p < 0.05, ** indicates p < 0.01, *** indicates p < 0.001); Figure 3 , Effect of spleen-strengthening Bazhen Cake on the food intake of high-fat diet-induced obese rats (n = 8) Figure 3 There are a total of 6 curves, namely the blank group, the model group, the low-dose group, the medium-dose group, the high-dose group, and the orlistat group; Figure 4 , Effects of Jianpi Bazhen Cake on liver index of high-fat diet-induced obese rats (n = 6), Figure 5 , Effects of Jianpi Bazhen Cake on perirenal fat index of high-fat diet-induced obese rats (n = 6), Figure 6 , Effects of Jianpi Bazhen Cake on peritesticular fat index of high-fat diet-induced obese rats (n = 6), Figure 7 , Effects of Jianpi Bazhen Cake on fat index of high-fat diet-induced obese rats (n = 6), Figure 8 , Effects of Jianpi Bazhen Cake on Lee's index of high-fat diet-induced obese rats (n = 6), Figure 9 , Effects of Jianpi Bazhen Cake on TC content in serum of high-fat diet-induced obese rats (n = 6), In the figure, compared with the model group, * indicates p < 0.05, and ** indicates p < 0.01), Figure 10 , Effects of Jianpi Bazhen Cake on TG content in serum of high-fat diet-induced obese rats (n = 6), Figure 10 In it, compared with the model group, ** indicates p < 0.01, and **** indicates p < 0.0001) Figure 11 , Effects of Jianpi Bazhen Cake on LDL-C content in serum of high-fat diet-induced obese rats (n = 6), compared with the model group, * indicates P < 0.05, and ** indicates p < 0.01); Figure 12 , Effects of Jianpi Bazhen Cake on HDL-C content in serum of high-fat diet-induced obese rats (n = 6), in the figure, compared with the model group, * indicates P < 0.05, and ** indicates p < 0.01); Figure 13 , Effects of Jianpi Bazhen Cake on the liver of high-fat diet-induced obese rats (400×), In the figure, HE staining of liver tissue of high-fat diet-induced obese rats. Figure 13 In it, from top to bottom and from left to right are: A, blank group; B, model group; C, low-dose group of Jianpi Bazhen Cake; D, medium-dose group of Jianpi Bazhen Cake; E, high-dose group of Jianpi Bazhen Cake; F, orlistat group). Specific implementation methods

[0026] The following is a further detailed description of the application of the spleen-strengthening Bazhen Cake of the present invention as a product for inhibiting fat generation and weight loss and as a product for inhibiting fat generation and weight loss in high-fat diet-induced obese rats; the mass parts or mass percentages are used in the following implementation examples. Each raw material in this embodiment can be obtained commercially. In the following examples, the spleen-strengthening Bazhen Cake and the Bazhen Cake have the same meaning. Example

[0027] The spleen-strengthening Bazhen Cake used in the present invention as a product for inhibiting fat generation and weight loss is prepared according to the following mass components and ratios by the existing method for preparing the spleen-strengthening Bazhen Cake.

[0028] The component composition of the spleen-strengthening Bazhen Cake in this embodiment: stir-fried Codonopsis pilosula 6g, stir-fried Atractylodes macrocephala 4g, Poria cocos 12g, stir-fried Dolichos lablab 12g, stir-fried Coix lacryma-jobi 12g, stir-fried Dioscorea opposita 12g, stir-fried Euryale ferox 12g, Lotus seeds 12g, Tangerine peel 3g, Red dates 3.0; The preparation method is to respectively crush the above-mentioned main ingredients into fine powders of the main ingredients; the following is the preparation of the auxiliary materials. Another 700g of rice (washed and stir-fried) is crushed into a fine powder, added to the fine powders of the above-mentioned main ingredients, sieved, and mixed evenly; another 300g of a mixture of chitosan and white sugar each accounting for half is added with 20g of sesame oil and an appropriate amount of water to make a paste, mixed with the above-mentioned fine powder, stirred into loose granules, sieved, pressed into the corresponding mold to form a cake, and dried to make 1000g of the spleen-strengthening Bazhen Cake product used in the present invention.

[0029] The spleen-strengthening Bazhen Cake product used in the present invention can also control the following existing component composition: stir-fried Codonopsis pilosula 6g, stir-fried Atractylodes macrocephala 4g, Poria cocos 12g, stir-fried Dolichos lablab 12g, stir-fried Coix lacryma-jobi 11g, stir-fried Dioscorea opposita 11g, stir-fried Euryale ferox 11g, Lotus seeds 11g, Tangerine peel 2.75g; The preparation method is to respectively crush the above nine main ingredients into fine powders of the main ingredients; the following is the preparation of the auxiliary materials. Another 737g of rice (washed and stir-fried) is crushed into a fine powder, added to the fine powders of the above nine main ingredients, sieved, and mixed evenly; another 296g of sucrose is added with 21g of sesame oil and an appropriate amount of water to make a paste, mixed with the above fine powder, stirred into loose granules, sieved, pressed into the mold to form a cake, and dried to make 1000g of the spleen-strengthening Bazhen Cake.

[0030] Use the spleen-strengthening Bazhen Cake product prepared above to explore the weight loss effect of the spleen-strengthening Bazhen Cake on high-fat diet-induced obese rats, providing a practical basis for the prevention and treatment of obesity by the spleen-strengthening Bazhen Cake.

[0031] 1 Materials and Methods 1.1 Materials 1.1.1 Experimental animals and feed Sixty-eight 5-week-old SPF male SD rats (weighing 180±20 g) were purchased from a biotechnology company in Changsha (batch number: SCXK (Xiang) 2024-0021) and were raised under standard conditions: temperature (24±2) °C, relative humidity (50±5)%, 12 h light / 12 h dark cycle. The maintenance feed was purchased from a biological technology company in Shenyang. The high-fat feed contained 79% basal feed, 18% lard, and 3% cholate powder.

[0032] 1.1.2 Drugs and Reagents The Jianpi Bazhen Cake was provided by the applicant company, and its main ingredients were multiple herbs such as Codonopsis pilosula, Atractylodes macrocephala, and Poria cocos; Orlistat (batch number: 240103) was purchased from a pharmaceutical company in Chongqing; the total cholesterol (TC) kit (batch number: 20241210), triglyceride (TG) kit (batch number: 20241210), high-density lipoprotein cholesterol (HDL-C) kit (batch number: 20241209), and low-density lipoprotein cholesterol (LDL-C) kit (batch number: 20241209) were all purchased from the market.

[0033] 1.1.3 Instruments and Equipment An electronic balance (ME204E,); a centrifuge (model H1850,); a full-wavelength microplate reader (TECAN Infinite 200PRO,); a constant temperature incubator (DNP-9052BS-Ⅲ,), all of which were commercially available.

[0034] 1.2 Methods 1.2.1 Construction of a Rat Obesity Model Induced by a High-Fat Diet After the rats were purchased, they were adaptively fed for 1 week. Eight rats were randomly selected and given the maintenance feed as the blank control group, and the remaining 60 rats were given the high-fat feed. The food intake was recorded and the body weight was measured twice a week. After 2 weeks of feeding, the rats given the high-fat feed were sorted according to the body weight gain, and 1 / 3 of the obesity-resistant rats with lower body weight gain were eliminated. The 40 selected obesity-sensitive rats were continued to be given the high-fat feed for 4 weeks, and the blank control group was given the maintenance feed at the same time. When the body weight of the rats in the model group reached 120% of the average body weight of the blank control group, the model was considered successful.

[0035] 1.2.2 Grouping and Administration of Rats with Obesity Induced by a High-Fat Diet After successful modeling, the 40 selected rats were randomly divided into 5 groups, with 8 rats in each group, namely the model group, the low-dose Jianpi Bazhen Cake group, the medium-dose Jianpi Bazhen Cake group, the high-dose Jianpi Bazhen Cake group, and the orlistat group. The model group, the Bazhen Cake group, and the orlistat group continued to be given a high-fat diet, while the blank group was given a maintenance diet. The low-, medium-, and high-dose Jianpi Bazhen Cake groups were intragastrically administered with 1.1475 g / kg, 2.295 g / kg, and 4.59 g / kg of the Jianpi Bazhen Cake solution respectively; the orlistat group was intragastrically administered with 24 mg / kg of the orlistat solution; the blank group and the model group were intragastrically administered with an equal volume of distilled water; all groups were intragastrically administered 2 times a day for 7 consecutive weeks.

[0036] 1.2.3 Determination of basic indexes of high-fat diet-induced obese rats Body weight Starting from the administration, the body weight of the rats was weighed at a fixed time every week, and the initial body weight, weekly body weight, and body weight before sacrifice were recorded.

[0037] Food intake During the experiment, the rats were allowed to eat freely, and the 24-hour food intake was measured at a fixed time every week.

[0038] Liver index After the rats were anesthetized and sacrificed, the complete liver was dissected, weighed, and recorded. Liver index (%) = [liver mass (g) / body weight (g)] × 100%.

[0039] Fat index After the experiment, the rats were dissected and the perirenal fat and peritesticular fat were collected, weighed, and recorded. Fat index (%) = [fat mass (g) / body weight (g)] × 100%; Lee's index Before the rats were sacrificed, they were weighed and their body length (distance from the tip of the nose to the outer edge of the anus) was measured. Lee's index = (body weight 1 / 3 (g) × 10) / body length (cm); 1.2.4 Detection of serum biochemical indexes of high-fat diet-induced obese rats After the experiment, the blood samples of the rats were collected by orbital blood collection. The blood samples were left standing at room temperature for 1 hour, and then centrifuged at 4°C and 3500 r / min for 15 minutes. The supernatant was aliquoted into EP tubes and stored at -80°C. ELISA kits were used to detect the contents of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) in the serum, and the operation steps were carried out strictly according to the kit instructions.

[0040] 1.2.5 Histopathological observation of liver tissues of high-fat diet-induced obese rats After the rats were sacrificed, the liver was quickly dissected and removed. After washing with PBS solution, a part of the tissue was placed in 4% paraformaldehyde solution and fixed for 24 hours. Subsequently, paraffin embedding, sectioning, and hematoxylin-eosin (HE) staining were performed. The stained sections were observed under an optical microscope to examine the pathological changes in the liver tissues of rats in each group, especially the fatty degeneration situation.

[0041] 2 Results 2.1 Effect of Jianpi Bazhen Cake on the body weight of obese rats induced by high-fat diet As Figure 1 shown, the body weight of the rats in the model group was always significantly higher than that in the blank group (p<0.0001). Starting from the 2nd week of administration, the body weight gain of each dose group of Jianpi Bazhen Cake slowed down significantly. After 6 weeks of administration, the body weight of each administration group was significantly lower than that of the model group. After 7 weeks of administration, the body weight of each administration group was even more significantly lower than that of the model group. The results showed that each dose group of the above-mentioned Jianpi Bazhen Cake product of the present invention could significantly inhibit the body weight gain of obese rats induced by high-fat diet, and the low-dose and medium-dose groups had the most significant effects.

[0042] Body weight gain: During the experiment, the body weight of the rats showed an upward trend. At the end of the experiment, the body weight gain of the rats in each group compared with that before administration was greater than 100 g.

[0043] As Figure 2 shown, compared with the model group, the body weight gain of the administration groups was significantly reduced. Among them, the low-dose group of Jianpi Bazhen Cake had the least weight gain (p<0.001), followed by the medium-dose and high-dose groups of Jianpi Bazhen Cake (p<0.01). There was no significant difference in the weight gain among the administration groups. It was proved that each dose group of Jianpi Bazhen Cake had a good effect on inhibiting weight gain, and the low-dose group of Jianpi Bazhen Cake had the best effect.

[0044] 2.2 Effect of Jianpi Bazhen Cake on the food intake of obese rats induced by high-fat diet 2.3 Effect of Jianpi Bazhen Cake on the liver index of obese rats induced by high-fat diet As Figure 4 shown, after 7 weeks of administration, compared with the model group, the liver indices of the low-dose group, medium-dose group, high-dose group of Jianpi Bazhen Cake and orlistat group were all significantly reduced <0.0001, p<0.001, p<0.0001, p<0.0001. The low-dose group, high-dose group of Jianpi Bazhen Cake and orlistat group had the most significant reduction (P<0.0001). The results showed that Jianpi Bazhen Cake could improve liver fat accumulation.

[0045] 2.4 Effect of Jianpi Bazhen Cake on the fat index of obese rats induced by high-fat diet Perirenal fat index As Figure 5As shown, compared with the model group, the perirenal fat index in the low-dose, medium-dose, and orlistat groups of Jianpi Bazhen Cake was significantly decreased (p<0.05), and there was no significant difference among these groups. It was proved that Jianpi Bazhen Cake could inhibit the growth of perirenal fat.

[0046] As Figure 6 shown, compared with the model group, the peritesticular fat index in the low-dose, medium-dose, high-dose groups of Jianpi Bazhen Cake and the orlistat group was significantly decreased. Among them, the high-dose group of Jianpi Bazhen Cake had the most significant decrease (p<0.001), followed by the low-dose, medium-dose groups of Jianpi Bazhen Cake and the orlistat group (p<0.01), and there was no significant difference in the peritesticular fat index among these groups. It was proved that Jianpi Bazhen Cake could inhibit the growth of peritesticular fat.

[0047] As Figure 7 shown, the fat index is the ratio of the total weight of perirenal fat and peritesticular fat to the body weight of rats. Compared with the model group, the fat index in each dose group of Jianpi Bazhen Cake was significantly decreased (p<0.05). It was proved that Jianpi Bazhen Cake had the effect of inhibiting fat growth.

[0048] 2.5 Effects of Jianpi Bazhen Cake on Lee's index of obese rats induced by high-fat diet As Figure 8 shown, compared with the model group, the Lee's index in the low-dose, medium-dose, high-dose groups of Jianpi Bazhen Cake and the orlistat group was significantly decreased (p<0.001, p<0.01, p<0.0001, p<0.0001), and the high-dose group of Jianpi Bazhen Cake and the orlistat group had the most obvious decrease (P<0.0001). The results showed that Jianpi Bazhen Cake could significantly reduce the obesity degree of obese rats induced by high-fat diet.

[0049] 2.6 Effects of Jianpi Bazhen Cake on the contents of TC, TG, LDL-C, and HDL-C in the serum of obese rats induced by high-fat diet As Figure 9 shown, for the TC content, compared with the model group, the serum TC content in the low-dose, high-dose groups of Jianpi Bazhen Cake and the orlistat group was significantly decreased. The orlistat group had the most significant decrease (P<0.01), and the low-dose and high-dose groups of Jianpi Bazhen Cake were the next (P<0.05). There was no significant difference in the serum TC content among the dosing groups of Jianpi Bazhen Cake. It was proved that Jianpi Bazhen Cake could reduce the serum TC content.

[0050] As Figure 10 shown, for the TG content, compared with the model group, the serum TG content in the orlistat group and each dose group of Jianpi Bazhen Cake was significantly decreased (P<0.0001), and there was no significant difference among the groups. It was proved that Jianpi Bazhen Cake could reduce the serum TG content.

[0051] AsFigure 11 As shown, for the LDL-C content, compared with the model group, the LDL-C content in each dosage group of Jianpi Bazhen Cake and the Orlistat group decreased. Among them, the low-dose group of Jianpi Bazhen Cake and the Orlistat group decreased significantly (P<0.05, p<0.01). It is proved that Jianpi Bazhen Cake can reduce the content of LDL-C in serum.

[0052] As Figure 12 shown, for the HDL-C content, compared with the model group, the serum HDL-C content in each dosage group of Jianpi Bazhen Cake and the Orlistat group increased. Among them, each dosage group of Jianpi Bazhen Cake increased significantly, and the high-dose group of Jianpi Bazhen Cake increased most significantly (P<0.01). It is proved that Jianpi Bazhen Cake can increase the content of HDL-C in serum.

[0053] 2.7 Effects of Jianpi Bazhen Cake on the liver of high-fat diet-induced obese rats As Figure 13 shown, the liver tissue structure of the rats in the blank group was uniform without obvious fatty degeneration; the liver tissue structure of the rats in the model group was loose with a large number of lipid vacuoles. Compared with the model group, the lipid vacuoles in the liver tissues of the low-dose, medium-dose, high-dose groups of Jianpi Bazhen Cake and the Orlistat group decreased significantly, and the arrangement of tissue cells was relatively uniform. Among them, the medium-dose group of Jianpi Bazhen Cake had the fewest lipid vacuoles and the fatty degeneration was significantly improved. The results show that Jianpi Bazhen Cake can reduce the liver injury of high-fat diet-induced obese rats.

[0054] 3 Discussion In this invention, a modeling method of inducing obesity by high-fat diet was adopted. The experimental results show that Jianpi Bazhen Cake can significantly inhibit the weight gain of high-fat diet-induced obese rats and reduce the Lee's index. The Lee's index is an important indicator for evaluating obesity, and the larger its value, the higher the degree of obesity of the rats. From the results of rat body weight weighing and Lee's index calculation, it can be seen that the body weight, weight gain and Lee's index of the administration group were significantly lower than those of the model group, that is, Jianpi Bazhen Cake has a certain weight loss effect.

[0055] The Jianpi Bazhen Cake can inhibit the fat growth in obese rats induced by a high-fat diet. Traditional Chinese medicine believes that the main function of the spleen is to transport and transform the essence of food and water, that is, to digest and absorb the nutrients in food and transport them to the whole body. It is believed in *Treatise on the Spleen and Stomach* that weakness of the spleen and stomach leads to inability to transport and transform food and water, resulting in the accumulation of fat and thus obesity. The view of "fat and white people are mostly phlegm-damp" is mentioned in *Key to Danxi's Therapeutic Methods*. Codonopsis pilosula in the Jianpi Bazhen Cake can invigorate the spleen and benefit the lung, and replenish middle qi; Atractylodes macrocephala can invigorate the spleen and benefit qi, dry dampness and promote diuresis; Poria cocos can promote diuresis and eliminate dampness, invigorate the spleen and calm the mind; Dolichos lablab can invigorate the spleen and resolve dampness; Coix lacryma-jobi can invigorate the spleen and promote diuresis to eliminate dampness; Dioscorea opposita can invigorate the spleen and nourish the stomach; Euryale ferox can stop diarrhea by invigorating the spleen, dispel dampness and arrest leukorrhea; Nelumbo nucifera can stop diarrhea by invigorating the spleen; Citrus reticulata can regulate qi and invigorate the spleen, dry dampness and resolve phlegm. Therefore, the Jianpi Bazhen Cake may indirectly inhibit fat growth by strengthening the spleen and dispelling dampness, improving the function of the spleen and stomach, and regulating water metabolism. Western medicine believes that when the calorie intake is greater than the calorie consumption, the excess energy will be stored in the form of fat, leading to an increase in adipose tissue and causing obesity. In the formula of the Jianpi Bazhen Cake, Codonopsis pilosula can improve lipid metabolism; Atractylodes macrocephala can reduce fat formation; Poria cocos can improve the fat accumulation in the liver; Coix lacryma-jobi can inhibit lipid accumulation; Dioscorea opposita can regulate lipid metabolism; Euryale ferox can inhibit fat production; Nelumbo nucifera can inhibit fat production and accumulation; Citrus reticulata can reduce lipid accumulation in the liver. The experimental results of this invention show that the perirenal fat index and peritesticular fat index of the rats in the Jianpi Bazhen Cake administration group are significantly lower than those in the model group. It can be seen that the Jianpi Bazhen Cake may play a weight loss role by inhibiting fat growth and regulating lipid metabolism.

[0056] The Jianpi Bazhen Cake can reduce the blood lipid in obese rats induced by a high-fat diet. Abnormal elevation of the contents of TC, TG, and LDL-C and abnormal decrease of the content of HDL-C in the blood are usually important characteristics of obesity. In the Jianpi Bazhen Cake, Codonopsis pilosula, Atractylodes macrocephala

[20] , Nelumbo nucifera, Dolichos lablab, Euryale ferox, Poria cocos, and Citrus reticulata have the effect of reducing blood lipid; Dioscorea opposita can inhibit the synthesis of TG and cholesterol and play a role in reducing blood lipid; Coix lacryma-jobi can inhibit the contents of TC and TG. The contents of TC, TG, and LDL-C in each dose group of the Jianpi Bazhen are lower than those in the model group, and the content of HDL-C is higher than that in the model group, indicating that the Jianpi Bazhen Cake can reduce the blood lipid level. It can be seen that the Jianpi Bazhen Cake may play a lipid-lowering effect by reducing the contents of TC, TG, and LDL-C in the blood and increasing the content of HDL-C.

[0057] The Jianpi Bazhen Cake can alleviate liver injury in rats induced by a high-fat diet. The liver is an important metabolic organ that participates in the synthesis and decomposition of fat. Obesity can lead to the accumulation of fat in the liver, causing damage to the liver. Excess energy, lipid metabolism disorders, inflammation, or oxidative stress in rats may all lead to the accumulation of fat in the liver, forming a large number of lipid vacuoles. In the Jianpi Bazhen Cake, Codonopsis pilosula can reduce the liver index and improve liver function; Atractylodes macrocephala can relieve fatty degeneration and injury of hepatocytes, liver oxidative stress, and inflammatory responses; Euryale ferox can improve the histopathological morphology of the liver; Dolichos lablab can improve the pathological morphology of the liver tissue and has a certain liver-protecting effect; Poria cocos can alleviate liver injury and lipid accumulation in hepatocytes; Coix lacryma-jobi can alleviate histopathological damage of the liver tissue; Dioscorea opposita has a liver-protecting effect; Nelumbo nucifera can promote fatty acid oxidation in the liver and reduce fat production; Citrus reticulata can alleviate lipid accumulation in hepatocytes and ultimately improve hepatic steatosis. From the experimental results of the present invention, it can be seen that the liver index of each dose group of the Jianpi Bazhen Cake was significantly lower than that of the model group, and the number of lipid vacuoles in the liver tissue was less than that of the model group. The Jianpi Bazhen Cake may indirectly promote weight loss in rats by improving liver injury and restoring metabolic function.

[0058] 4 Conclusions Regarding the application of the Jianpi Bazhen Cake in products for inhibiting fat production and weight loss, the Jianpi Bazhen Cake significantly reduced the body weight, weight gain, liver index, fat index, Lee's index, and serum TC, TG, and LDL-C levels in rats induced by a high-fat diet. At the same time, it increased the content of HDL-C and improved hepatic steatosis. Among them, the low-dose group of the Jianpi Bazhen Cake had the most significant effect.

Claims

1. Application of spleen-strengthening bajizhen cake in products for inhibiting fat generation and weight loss.

2. Application of spleen-strengthening bajizhen cake in products for inhibiting fat generation and weight loss in high-fat diet-induced obese rats.

3. The application according to claim 1 or 2, characterized in that: Spleen-strengthening bajizhen cake for inhibiting fat generation and weight loss, which is prepared from the following quality components: stir-fried Codonopsis pilosula 5 - 7, stir-fried Atractylodes macrocephala 3.5 - 5.0, Poria cocos 11 - 12.5, stir-fried Dolichos lablab 10.5 - 12.5, stir-fried Coix lacryma-jobi 10.5 - 12.5, stir-fried Dioscorea opposita 10.5 - 12.5, stir-fried Euryale ferox 10.5 - 12.5, Nelumbo nucifera 10.5 - 12.5, Citrus reticulata Blanco 2.5 - 3.5, Ziziphus jujuba Mill. 2.5 - 3.5; respectively pulverized and mixed into a fine powder of the main ingredients; pulverize stir-fried rice 680 - 850 into a fine powder, add it to the above-mentioned fine powder of the main ingredients, sieve, and mix evenly into a mixed fine powder; then add a mixture of chitosan and white sugar 280 - 330, sesame oil 18 - 22 and an appropriate amount of water, make it into a paste, mix it with the above-mentioned mixed fine powder, stir into loose granules, sieve, press into cake shape, and dry to obtain spleen-strengthening bajizhen cake.

4. The application according to claim 3, wherein: Spleen-strengthening bajizhen cake with the function of inhibiting fat generation and weight loss, which is prepared from the following quality components: stir-fried Codonopsis pilosula 6, stir-fried Atractylodes macrocephala 4.0, Poria cocos 12.0, stir-fried Dolichos lablab 12.0, stir-fried Coix lacryma-jobi 12.0, stir-fried Dioscorea opposita 12.0, stir-fried Euryale ferox 12.0, Nelumbo nucifera 12.0, Citrus reticulata Blanco 3.0, Ziziphus jujuba Mill. 3.0; respectively pulverized and mixed into a fine powder of the main ingredients; pulverize stir-fried rice 800 into a fine powder, add it to the above-mentioned fine powder of the main ingredients, sieve, and mix evenly into a mixed fine powder; then add a mixture of chitosan and white sugar 300, sesame oil 20.

5. The application according to claim 3 or 4, characterized in that: Control the mass ratio of chitosan and white sugar to be 50% each.

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