Fermented dendrobium officinale and application thereof in inflammatory bowel disease combined atopic dermatitis

Abstract

The invention relates to fermented dendrobium officinale and application thereof in inflammatory bowel disease combined atopic dermatitis, and belongs to the technical field of biological medicine and microbial fermentation. The invention aims to excavate a method capable of realizing fermentation of dendrobium officinale by a single strain, and expects to develop a new strategy capable of effectively treating inflammatory bowel disease complicated with atopic dermatitis. Therefore, a strain, namely, Lactobacillus helveticus LHE, which is good in tolerance to dendrobium officinale and capable of fermenting and promoting release of functional substances of the dendrobium officinale is found through screening, and the preservation number of the strain is CGMCC No.36138. Compared with other products obtained by fermenting lactobacillus in a dendrobium officinale matrix, the fermentation product of the strain has the advantages that the dissolution of flavonoid active ingredients is remarkably improved, the in-vitro antioxidant activity is excellent, and the synergistic treatment effect of synchronously and remarkably improving intestinal inflammation and skin lesion in an IBD-AD co-disease animal model is shown.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of biological medicine and microbial fermentation technology, in particular to a fermented Dendrobium officinale and its application in inflammatory bowel disease combined with atopic dermatitis. BACKGROUND

[0002] Inflammatory bowel disease (IBD) and atopic dermatitis (AD) are common chronic inflammatory diseases, and there is a correlation between the two in terms of pathogenesis (such as immune disorders and dysbiosis), and they often coexist. Compared with the treatment of IBD or AD alone, the treatment of IBD combined with AD faces significant difficulties due to conflicts in treatment goals, superposition of drug interactions and side effects, complexity of disease mechanisms, and difficulties in decision-making of treatment sequence and timing. At present, the clinical treatment options for IBD combined with AD are limited, and there is a lack of drugs or functional foods that can simultaneously intervene in both diseases.

[0003] Dendrobium officinale is a traditional and valuable Chinese medicinal material in China, which is rich in various active ingredients. Studies have shown that flavonoids and phenols contained in it have significant antioxidant and anti-inflammatory activities. However, the dense cell structure of Dendrobium officinale results in low dissolution rate and limited bioavailability of these active ingredients, which affects the full play of the efficacy.

[0004] Microbial fermentation technology is one of the effective strategies to improve the dissolution rate and biological activity of active ingredients of traditional Chinese medicine. Through the metabolic action of microorganisms, plant cell walls can be decomposed, effective ingredients can be transformed, and new active substances can be produced. Currently, there have been studies on the fermentation of Dendrobium officinale using a multi-strain complex system, but such methods have problems such as competition between strains, complex process control, and poor stability of fermentation results.

[0005] Therefore, there is an urgent need in the art for a microbial strain that can efficiently and specifically enhance the key active ingredients of Dendrobium officinale, as well as a fermentation method that is simple, stable and controllable. Moreover, although there are some documents indicating that Dendrobium officinale has certain potential in the treatment of IBD, there is no report on the use of fermented Dendrobium officinale to treat IBD combined with AD. The present application may provide a scientific basis for its application in the new indication of IBD-AD comorbidity. SUMMARY

[0006] To this end, the technical problem to be solved by the present application is to overcome the defects in the prior art, such as the lack of a method capable of effectively treating IBD combined with AD, and the instability of multi-strain fermentation of Dendrobium candidum, and provide a Lactobacillus helveticus LHE, which is used for single-strain fermentation of Dendrobium candidum, and the process is simple and stable, and the obtained fermented Dendrobium candidum product performs well in the treatment of inflammatory bowel disease and atopic dermatitis, and has a broad prospect in the preparation of drugs related to the disease.

[0007] The present application provides a Lactobacillus helveticus, named Lactobacillus helveticus LHE, with a preservation number of CGMCC No. No.36138.

[0008] The present application provides a microbial agent containing the above-mentioned Lactobacillus helveticus.

[0009] Further, the microbial agent is a liquid bacterial agent.

[0010] Further, the microbial agent is a solid bacterial agent.

[0011] The present application provides a culture containing the above-mentioned Lactobacillus helveticus or a processed product thereof.

[0012] On the other hand, the present application also provides a fermentation method of Dendrobium candidum, comprising the step of fermenting Dendrobium candidum with the Lactobacillus helveticus.

[0013] Further, the fermentation is carried out with the Lactobacillus helveticus as a single strain.

[0014] The present application also provides a preparation method of fermented Dendrobium candidum, which is obtained by fermenting Dendrobium candidum with the Lactobacillus helveticus.

[0015] The present application claims protection for the fermented Dendrobium candidum prepared by the above-mentioned preparation method.

[0016] The present application provides a food composition containing the above-mentioned Lactobacillus helveticus, culture or processed product thereof, or fermented Dendrobium candidum.

[0017] The present application provides a pharmaceutical composition containing the above-mentioned Lactobacillus helveticus, culture or processed product thereof, or fermented Dendrobium candidum.

[0018] In addition, the present application also claims protection for the use of the above-mentioned fermented Dendrobium candidum in the preparation of a drug for preventing or treating inflammatory bowel disease combined with atopic dermatitis.

[0019] The above technical solutions of the present application have the following beneficial effects compared with the prior art:

[0020] (1) The present application first screens the strain which is good in Dendrobium candidum tolerance and possibly ferments Dendrobium candidum and promotes the release of functional substances from Dendrobium candidum from the Dendrobium candidum product, and finally finds that Lactobacillus helveticus LHE can maintain good acid-producing capacity and activity in the Dendrobium candidum matrix, and can significantly improve the dissolution of flavonoid active ingredients when fermenting Dendrobium candidum, and the effect is significantly better than other lactobacillus (such as Paracasei E10, Plantarum M, Rhamnosus LGG, etc.).

[0021] (2) The present application uses a single strain to ferment Dendrobium candidum, which fundamentally avoids the uncontrollable factors such as strain competition and proportion imbalance inherent in the multi-strain system in the existing fermentation method of Dendrobium candidum, the process flow is simple, the parameters are easy to control, the fermentation result is stable and reproducible, which is very beneficial to industrialized production, and effectively reduces the production cost and quality control difficulty.

[0022] (3) The fermentation product of the present application not only has a significant increase in the content of key active ingredients and excellent in vitro antioxidant activity, but also exhibits a synergistic therapeutic effect of simultaneously and significantly improving intestinal inflammation and skin lesions in the IBD-AD co-morbid animal model, which is significantly better than the unfermented product, and provides a new, safe intervention strategy and product selection for this clinically refractory co-morbidity.

[0023] Biological material preservation

[0024] Lactobacillus helveticus LHE, which has been preserved in the China General Microbiological Culture Collection Center on October 9, 2025, with the preservation number CGMCC No. 36138 and the preservation address being No. 3, Beichen West Road, Chaoyang District, Beijing. BRIEF DESCRIPTION OF DRAWINGS

[0025] In order to make the content of the present application more easily understood, the present application will be further described in detail below according to specific embodiments of the present application and in conjunction with the drawings.

[0026] Figure 1 It is a morphological diagram of Lactobacillus helveticus LHE.

[0027] Figure 2 It is a disease activity index score change curve graph of each group of mice in Example 4.

[0028] Figure 3 It is a comparison graph of the colon length of each group of mice at the end of the experiment in Example 4.

[0029] Figure 4 Graph of atopic dermatitis severity score of each group of mice in Example 4.

[0030] Figure 5 Graph of serum IgE level detection results of each group of mice in Example 4. DETAILED DESCRIPTION

[0031] The present application will be further described below in conjunction with the drawings and specific embodiments, so that those skilled in the art can better understand the present application and implement it.

[0032] The scheme involved in the present application is as follows:

[0033] The purpose of the present application is to provide a specific Lactobacillus helveticus for fermenting Dendrobium candidum and its application, in particular: (1) The first purpose of the present application is to provide a specific Lactobacillus helveticus LHE (C GMCC No. 36138), which is superior to other Lactobacillus in improving total flavonoid content and antioxidant activity and other key indicators when fermenting Dendrobium candidum. (2) The second purpose of the present application is to provide a single strain fermentation process based on the above specific Lactobacillus helveticus LHE. The method is simple, stable, and easy to industrialize and scale up production. (3) The third purpose of the present application is to provide the application of the fermented Dendrobium candidum product prepared by the above method in the preparation of functional food or medicine for treating inflammatory bowel disease combined with atopic dermatitis. The product shows significantly better treatment effect than unfermented Dendrobium candidum in animal models.

[0034] Specifically:

[0035] In the first aspect, the present application provides a Lactobacillus helveticus LHE for efficiently fermenting Dendrobium candidum, which has a preservation number of CGMCC No. 36138. The strain is characterized in that, when fermenting Dendrobium candidum as the only carbon source, it can significantly improve the total flavonoid content compared to other Lactobacillus (including but not limited to Paracasei, Plantarum, and Rhamnosus), and endow the fermentation product with stronger in vitro antioxidant activity and in vivo anti-inflammatory efficacy.

[0036] In the second aspect, the present application provides a preparation method of fermented Dendrobium candidum.

[0037] The method uses the specific Lactobacillus helveticus LHE as a single fermentation strain, and includes the following steps:

[0038] 1. Strain activation and expansion: inoculate the Lactobacillus helveticus LHE into MRS liquid medium, cultivate at 37 ℃ for 24 h, continuously activate for 3-5 generations, and obtain the activated seed liquid.

[0039] 2. Fermentation of Dendrobium candidum: Dry Dendrobium candidum stems were crushed and passed through a 100-mesh sieve to obtain Dendrobium candidum powder. The Dendrobium candidum powder was mixed with water at a mass-to-volume ratio of 1:50, stirred uniformly, and then subjected to ultrasonic pretreatment (300 W, 10 min). Subsequently, the mixture was sterilized at 121 °C for 15 min, cooled to 37 °C, and the initial pH of the culture medium was adjusted to 6.0 using a sterile sodium bicarbonate solution to obtain a fermentation culture medium. The seed solution obtained in step 1 was inoculated into the fermentation culture medium under sterile conditions at an inoculation amount of 2% (v / v), and the mixture was incubated at 37 °C for 24 h with static incubation or low-speed shaking (rotation speed ≤ 100 rpm).

[0040] 3. Post-treatment: After the fermentation was completed, the fermentation broth was centrifuged at 4 °C and 8000 rpm for 15 min, filtered, and the supernatant was collected. The supernatant was filtered through a 0.22-μm filter membrane to remove bacteria, and the fermented Dendrobium candidum product was obtained. The product can also be further freeze-dried to obtain a dry powder preparation.

[0041] In a third aspect, the present application provides a fermented Dendrobium candidum product prepared by the above method. The total flavonoid content and DPPH free radical scavenging rate of the product are significantly higher than those of the unfermented group.

[0042] In a fourth aspect, the present application provides the use of the fermented Dendrobium candidum product in the preparation of a drug or functional food for treating inflammatory bowel disease (IBD) combined with atopic dermatitis (AD).

[0043] In the IBD-AD co-morbid animal model experiment, the fermented product of the present application has a significantly better effect than unfermented Dendrobium candidum and other fermented Dendrobium candidum obtained by other fermentation methods in improving the disease activity index (DAI), repairing the length of the intestinal tract, reducing skin inflammatory damage, and reducing the level of serum immunoglobulin E (Ig E).

[0044] Example 1: Isolation, identification, and preservation of Lactobacillus helveticus LHE

[0045] 1. Strain isolation: Strains were isolated from traditional yogurt samples in Inner Mongolia. 1 mL of the sample was dissolved in 9 mL of sterile normal saline, gradient diluted, and then spread on MRS solid medium (containing 1.5% CaCO3) and incubated at 37 °C anaerobically for 48 h. Single colonies with clear calcium dissolution rings and large diameters were picked and purified by repeated streaking. Preliminary identification was performed by Gram staining (positive) and hydrogen peroxide enzyme test (negative), as well as 16S rDNA sequence analysis. A total of 8 candidate lactic acid bacterial strains were obtained, numbered NM-1 to NM-8.

[0046] 2、Iron Dendrobium substrate adaptability screening: Prepare a solution containing 2% (w / v) iron Dendrobium powder, sterilize at 121 ℃ for 15 min, which is the fermentation substrate of iron Dendrobium. Inoculate 8 candidate lactic acid bacteria into the substrate, with an inoculation amount of 2% (v / v), and let it stand at 37 ℃ for 24 h of fermentation. Measure the end-point pH value, total acid content (calculated as lactic acid, unit: mg / mL), and viable cell count (log CFU / mL). The results are shown in Table 1. The end-point pH value directly reflects the ability of the strain to metabolize acid and reduce the environmental pH, and is the core indicator for evaluating the acid production efficiency of the strain. The end-point pH of strain NM-5 is the lowest (3.49), indicating the strongest acid production capacity, and is significantly lower than that of other strains. The end-point pH of strains NM-2, NM-3, and NM-7 is also relatively low (3.71-3.87), and their acid production capacity is significantly better than that of the remaining strains. The total acid content (mg / mL) quantitatively represents the total amount of acid produced by the strain during the fermentation period, and is another important quantitative indicator of acid production capacity. The total acid content of strains NM-2, NM-3, NM-5, and NM-7 remains at a high level (13.85-15.63 mg / mL), further confirming the significant acid production metabolic activity of these strains. In the low-pH environment formed by their own metabolism, the final viable cell count (log CFU / mL) of the strain is a key evidence of its acid tolerance. All strains maintain a high viable cell count at low pH, indicating that they all have good basic acid tolerance. Accordingly, strains NM-2, NM-3, NM-5, and NM-7 are determined as candidate strains with outstanding comprehensive performance.

[0047] Table 1. Fermentation performance of candidate strains in iron Dendrobium substrate (mean ± SD, n = 3)

[0048]

[0049] Note: Different superscripts in the same column indicate significant differences (P < 0.05).

[0050] 3、Key active ingredients and antioxidant capacity screening: To further screen strains that can enhance the functional value of the product, the 4 strains selected in Table 1 were fermented in 2% (w / v) iron Dendrobium substrate for 24 h, and the supernatant was obtained by centrifugation. The total flavonoid content was determined by aluminum nitrate-sodium nitrite colorimetry, and the in vitro antioxidant activity was determined by DPPH free radical scavenging experiment. The substrate without inoculation was used as a blank control (UF). The results are shown in Table 2. NM-5 fermentation significantly increased the total flavonoid content of iron Dendrobium substrate (p < 0.001), which was about 1.75 times that of the blank control. NM-5 fermentation significantly improved the in vitro antioxidant activity of iron Dendrobium substrate (p < 0.001), which was more than 2 times that of the blank control.

[0051] In conclusion, NM-5 exhibits both strong tolerance to Dendrobium officinale substrate and outstanding ability to transform and enrich functional components among the four lactic acid bacteria strains. Therefore, NM-5 is considered the most suitable strain for fermenting Dendrobium officinale and has been submitted for preservation.

[0052] Table 2. Effects of selected strains on the active components and antioxidant activity of Dendrobium officinale (mean ± SD, n=3)

[0053]

[0054] Compared with the UF group, *p < 0.05, **p < 0.01, and ***p < 0.001 were considered statistically significant.

[0055] Identification: Genomic DNA was extracted from strain NM-5, and its 16S rRNA gene was amplified by PCR and sequenced. The sequencing results were compared with the NCBI database using BLAST, and the strain was identified as Lactobacillus helveticus, and named Lactobacillus helveticus LHE.

[0056] Colony morphology: After LHE was cultured on MRS solid medium at 37 ℃ for 24 h, the colonies were round, milky white, with a smooth and moist surface and neat edges. Figure 1 ).

[0057] Example 2: Preparation of fermented Dendrobium officinale

[0058] The dried Dendrobium officinale stems were pulverized and passed through a 100-mesh sieve. 1 g of Dendrobium officinale powder was weighed and mixed with 50 mL of pure water (1:50, w / v), stirred thoroughly, and subjected to ultrasonic pretreatment (300 W, 10 min). The mixture was then autoclaved at 121 ℃ for 15 min, cooled to 37 ℃, and the initial pH of the culture medium was adjusted to 6.0 using sterile sodium bicarbonate solution to obtain the fermentation medium. Lactobacillus helveticus seed culture activated for at least three generations (LHE) was inoculated into the fermentation medium at an inoculum rate of 2% (v / v). The mixture was incubated statically at 37 ℃ for 24 h. After fermentation, the fermentation broth was centrifuged at 4 ℃ and 8000 rpm for 10 min, and the supernatant was collected and filtered through a 0.22 μm filter membrane to obtain the fermented Dendrobium officinale extract. A portion of the extract was freeze-dried to obtain a dry powder product for subsequent experiments.

[0059] Example 3: In vitro activity comparison experiment

[0060] 1. Experimental Grouping

[0061] Unfermented Dendrobium officinale group (UF): Dendrobium officinale water extract.

[0062] LHE fermentation group (LHE-F): the fermentation product prepared in Example 2.

[0063] Comparative strain fermentation group: strains screened in the previous studies of the laboratory and showing good performance in fermenting other Chinese herbal medicines or food substrates were selected, including Paracaseiclovillus paracasei E10 (CGMCC 22744), Lactobacillus plantarum M (CGMCC 18388), Lactobacillus rhamnosus LGG (ATCC 53103), Paracaseiclovillus paracasei JN-1 (CGMCC 22745), and Paracaseiclovillus paracasei JN-8 (CGMCC 22746). The products obtained by fermenting Dendrobium officinale in the same manner as in Example 2 were named E10-F, M-F, LGG-F, JN-1-F, and JN-8-F, respectively. Among them, strains E10, M, LGG, JN-1, and JN-8 are described in https: / / doi.org / 10.1016 / j.foodchem.2022.135155.

[0064] 2. Determination index and method

[0065] (1) Determination of total flavonoid content

[0066] Determination by aluminum nitrate-sodium nitrite colorimetry. Rutin standard was accurately weighed and prepared into a series of standard solutions with concentrations of 0.1, 0.2, 0.3, 0.4, and 0.5 mg / mL. 1.0 mL of each concentration of standard solution and sample solution to be tested was accurately pipetted into a 10 mL stoppered test tube. 0.3 mL of 5% sodium nitrite solution was added, shaken well, and allowed to stand for 6 minutes; then 0.3 mL of 10% aluminum nitrate solution was added, shaken well, and allowed to stand for 6 minutes; finally, 4 mL of 4% sodium hydroxide solution was added, diluted to the mark with 30% ethanol, shaken well, and allowed to stand for 15 minutes. The absorbance was measured at a wavelength of 510 nm. The rutin mass concentration (mg / mL) was taken as the abscissa, and the absorbance value was taken as the ordinate to draw a standard curve and obtain a regression equation. The absorbance value of the sample was substituted into the standard curve to calculate the total flavonoid content in the sample, and the result was expressed in milligrams of rutin equivalent per milliliter of fermentation broth (mg / mL).

[0067] (2) Determination of antioxidant activity

[0068] DPPH free radical scavenging experiment was used to evaluate the antioxidant activity. DPPH reagent was accurately weighed and prepared into a 0.1 mmol / L solution with anhydrous ethanol. 2.0 mL of sample solution was mixed with 2.0 mL of DPPH ethanol solution, vortexed, and allowed to react at room temperature for 30 minutes in the dark. The absorbance value A sMeanwhile, the absorbance value A of 2.0 mL sample solution mixed with 2.0 mL anhydrous ethanol was measured j and the absorbance value A of 2.0 mL solvent mixed with 2.0 mL DPPH solution was measured c The DPPH free radical scavenging rate was calculated according to the formula:

[0069] Scavenging rate (%) = [1 - (A s - A j ) / A c ] x 100%.

[0070] 3. Experimental results

[0071] The results are shown in Table 3.

[0072] Table 3 Comparison of in vitro activity indicators of Dendrobium candidum products in different treatment groups (mean ± SD, n = 3)

[0073]

[0074] * p < 0.05, ** p < 0.01 is the significant difference standard compared with the UF group.

[0075] As shown in Table 3, LHE fermentation treatment can significantly improve the content of active ingredients and antioxidant activity of Dendrobium candidum products (p < 0.01). LHE-F reached the highest value in the key indicators of total flavonoid content (4.3 ± 0.5 mg / mL) and DPPH free radical scavenging rate (48.5 ± 2.2%), which was better than the ability of other strains, fully proving its excellent fermentation performance.

[0076] Example 4: Establishment of atopic dermatitis-inflammatory bowel disease comorbidity mouse model

[0077] 1. Grouping of mice in animal experiments

[0078] After 1 week of adaptive feeding, 6-week-old healthy male SPF C57BL / 6 mice were randomly divided into 4 groups (n = 6): blank control group (CTL), atopic dermatitis and inflammatory bowel disease comorbidity model group (DD), unfermented Dendrobium candidum group (DOE), and LHE fermented Dendrobium candidum group (FDOE).

[0079] 2. Establishment of inflammatory bowel disease (IBD) combined with atopic dermatitis (AD) model

[0080] The mice were shaved on the back with an electric shaver and depilatory cream one day before modeling (day 0), with a size of 2.5 cm long x 1.5 cm wide. On days 1 and 4, 1% DNCB (dissolved in a base of acetone:olive oil = 3:1) solution was applied to the back of the mice (200 μL) to induce skin lesions, and from days 7 to 21, repeated challenge was performed with 0.4% DNCB solution, 3 times per week. The CTL group was applied with a mixture of acetone and olive oil (3:1 by volume) to the back of the mice.

[0081] After day 14, the mice in each group were allowed to drink 2.5% DSS solution (w / v, 40 kDa) to induce inflammatory bowel disease for 7 days, establishing a mouse model of IBD combined with AD.

[0082] 3. Drug intervention

[0083] From day 7 after modeling, the mice were given fermented Dendrobium candidum (250 mg / kg / d) and unfermented Dendrobium candidum (250 mg / kg / d) solutions by gavage, and the DD and CTL groups were given the same volume of PBS by gavage until the end of the experiment. The mice were anesthetized by inhalation with isoflurane (induction concentration: 2-3%, maintenance concentration: 1-1.5%), and then blood was collected from the orbit and the mice were sacrificed by cervical dislocation. The intestinal tissue and skin tissue at the modeling site of the mice were collected, and the colon length was measured and recorded.

[0084] 4. Model evaluation

[0085] (1) Disease activity index (DAI) score

[0086] According to the evaluation criteria of DAI score, the mouse body weight, fecal consistency, and fecal occult blood were observed and scored daily to assess the severity of colitis in mice.

[0087] Table 4. Mouse disease activity index score criteria in the examples of the present application

[0088]

[0089] (2) Colon length

[0090] At the end of the experiment, the colon tissue (from the end of the cecum to the anus) was isolated and its length was measured. Colon shortening is a typical manifestation of inflammation.

[0091] (3) Assessment of the severity of atopic dermatitis in mice

[0092] Photographs of the skin lesions were taken on days 0, 7, 14, and 21. The severity of dermatitis in mice was scored on day 21. The specific criteria were based on four clinical symptoms of Alzheimer's disease (AD): erythema, edema, erosion, and scaling. Scoring criteria were 0 (none), 1 (mild), 2 (moderate), and 3 (severe). The final dermatitis score was the sum of all scores.

[0093] (4) Detection of serum IgE concentration

[0094] Mouse blood samples were obtained via enucleation and placed in EP tubes, then incubated at room temperature for 2 hours. The EP tubes were then centrifuged at 4°C (1000 g / min × 15 min). The supernatant was collected and stored at -80°C for later analysis. Before testing, the samples were thawed, mixed, and centrifuged at 3000 rpm for 10 min. Serum IgE levels were detected using enzyme-linked immunosorbent assay (ELISA). The specific procedure was followed according to the kit instructions. The reaction was terminated after incubation, and the optical density was measured using a microplate reader. A standard curve was constructed, an equation was fitted, and the sample concentration was calculated based on the OD value.

[0095] 5. Statistical Analysis

[0096] Experimental data are expressed as mean ± standard deviation (SEM). The T-test was used for comparisons between two groups. For comparisons involving only a single factor, one-way ANOVA was used; for comparisons involving two independent factors, two-way ANOVA was used. Tukey's test was used to determine significance. *p < 0.05 and **p < 0.01 were used as the significance criteria between the two groups. GraphPad Prism 9.5 was used for data analysis.

[0097] 6. Experimental Results

[0098] In an animal model of IBD and AD comorbidity, the *Lactobacillus helveticus* LHE-fermented *Dendrobium officinale* product of this invention showed significantly better synergistic therapeutic effects than unfermented *Dendrobium officinale* across all key evaluation indicators. For example... Figures 2-5Compared with the model group (DD), FDOE can significantly reduce the disease activity index score (p < 0.01) and the atopic dermatitis severity score (p < 0.01), and effectively inhibit the colon shortening caused by inflammation (p < 0.01). At the level of systemic immunity, FDOE also has a significant inhibitory effect on the abnormal increase of serum IgE level caused by the comorbid model (p < 0.01), which is much lower than that of the DD group. More importantly, in all the above indicators, the improvement effect of the FDOE group is significantly better than that of the same dose of the unfermented Dendrobium officinale group (DOE) (p < 0.05), which fully proves that the present application can synergistically enhance the simultaneous treatment effect of Dendrobium officinale on intestinal and skin inflammation through specific strain fermentation.

[0099] Obviously, the above examples are only examples for clearly illustrating, not limiting the embodiments. For those skilled in the art, other different forms of changes or variations can be made on the basis of the above description. Here, it is not necessary and impossible to enumerate all the embodiments. The obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A type of Lactobacillus helveticus, characterized in that, It was named Lactobacillus helveticus LHE, with accession number CGMCC No. 36138.

2. A microbial inoculum containing the Lactobacillus helveticus of claim 1.

3. The microbial agent according to claim 2, characterized in that, The microbial agent is either a liquid agent or a solid agent.

4. A culture or a processed product thereof comprising the Lactobacillus helveticus of claim 1 or the microbial agent of claim 2 or 3.

5. A fermentation method for Dendrobium officinale, characterized in that, The method includes the step of fermenting Dendrobium officinale using Lactobacillus helveticus as described in claim 1 or the microbial agent as described in claim 2 or 3.

6. The fermentation method according to claim 5, characterized in that, It was obtained by fermentation at 32-37℃ using Dendrobium officinale as a substrate and Lactobacillus helveticus as a single fermentation strain.

7. A method for preparing fermented Dendrobium officinale, characterized in that, It is obtained by fermentation using Dendrobium officinale as a substrate and the Lactobacillus helveticus as described in claim 1 or the microbial agent as described in claim 2 or 3.

8. Fermented Dendrobium officinale prepared by the preparation method according to claim 7.

9. The use of the fermented Dendrobium officinale according to claim 8 in the preparation of a medicament for the prevention or treatment of inflammatory bowel disease complicated with atopic dermatitis.

10. A pharmaceutical composition, characterized in that, It contains Lactobacillus helveticus as described in claim 1, the microbial agent as described in claim 2 or 3, the culture or its processed form as described in claim 4, or the fermented Dendrobium officinale as described in claim 8.

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