Cervus cocktail with uric acid-lowering effect

Abstract

This invention relates to the field of pharmaceutical and food technology, specifically to a deer tail wine and its uses, particularly its application in the preparation of drugs for lowering uric acid or enhancing immunity. The deer tail wine of this invention is prepared from the following raw materials: 1-20 parts of artificially bred sika deer tail, 1-20 parts of Eucommia ulmoides male flowers, 1-30 parts of raspberry, 10-50 parts of burdock root, and 10-30 parts of Lophatherum gracile. The deer tail wine is obtained by soaking the above raw materials in baijiu (Chinese white liquor) and filtering. This invention's deer tail wine adheres to the principles of using authentic medicinal materials and food from the same source. It selects five precious Chinese medicinal herbs—artificially bred sika deer tail, Eucommia ulmoides male flowers, raspberry, burdock root, and Lophatherum gracile—using baijiu as an adjuvant, and is produced through traditional soaking techniques and modern high-tech filtration processes. It not only has a significant effect on lowering blood uric acid but also regulates intestinal flora and enhances immunity.

Description

Technical Field

[0001] This invention relates to the field of pharmaceutical and food technology, and to a deer tail wine with uric acid-lowering effects, wherein the deer tail wine can significantly reduce uric acid levels. Background Technology

[0002] Uric acid, a core metabolic product of purine nucleotides in the human body, has a clear dual nature—80% originates from the body's own cellular metabolism, and only 20% is converted from dietary intake. After purines are oxidized and metabolized in the liver to produce uric acid, it is mainly excreted through the kidneys and intestines. Under physiological conditions, the kidneys can maintain a stable blood uric acid concentration through efficient excretion. However, the occurrence of this condition is often directly related to purine metabolism disorders or impaired uric acid excretion function.

[0003] With rapid socioeconomic development and significant changes in lifestyle, the prevalence of hyperuricemia and gout in China has experienced explosive growth. Recent research data shows that 13.3% of the domestic population suffers from hyperuricemia, and the incidence rate continues to rise annually. Recent multidisciplinary studies have further confirmed that hyperuricemia is not an independent metabolic abnormality; it is closely related to the development of various chronic diseases such as metabolic diseases, cardiovascular and cerebrovascular diseases, and kidney diseases, and has become a health focus of common concern across multiple disciplines.

[0004] Traditional Western medicine treatments for hyperuricemia and gout primarily rely on nonsteroidal anti-inflammatory drugs (NSAIDs), uric acid production inhibitors (such as allopurinol), and uric acid excretion promoters (such as benzbromarone). However, long-term use of these drugs may be accompanied by various adverse reactions, such as liver and kidney damage, water and electrolyte imbalances (hyponatremia, hypokalemia), and some patients may be unable to use these drugs due to drug allergies, renal insufficiency, or other reasons.

[0005] Therefore, developing naturally sourced, highly effective, and safe uric acid-lowering products not only meets clinical treatment needs but also has significant market transformation value and research significance. Summary of the Invention

[0006] In order to overcome the defects of the existing technology, the present invention provides a deer tail wine, which can lower uric acid levels and can be used to prepare medicinal wine for lowering uric acid.

[0007] This invention is achieved through the following technical solution: This invention provides a deer tail wine with uric acid-lowering effects, which is prepared from the following raw materials: sika deer tail (artificially bred), Eucommia ulmoides male flowers, raspberries, burdock root, and Lophatherum gracile leaves, wherein the weight composition of each raw material is as follows: Sika deer tail (artificially bred) 1-20 parts; Eucommia ulmoides male flowers 1-20 parts; Raspberry 1-30 parts; Burdock root 10-50 parts; Lophatherum gracile leaves 10-30 parts. Furthermore, the weight composition of each raw material is as follows: Sika deer tail (artificially bred) 1-10 parts, Eucommia ulmoides male flowers 1-10 parts, raspberry 1-15 parts, burdock root 10-30 parts, Lophatherum gracile 10-20 parts; Furthermore, the weight composition of each raw material is as follows: Sika deer tail (artificially bred) 1-5 parts Eucommia ulmoides male flowers 4-8 parts Raspberry 5-10 parts Burdock root 15-25 parts Lophatherum gracile 10-15 parts.

[0008] Furthermore, the weight composition of each raw material is as follows: Sika deer tail (artificially bred) 1-3 parts, Eucommia ulmoides male flowers 4-8 parts, raspberry 5-6 parts, burdock root 15-20 parts, Lophatherum gracile 10-15 parts.

[0009] Preferably, the weight ratio of sika deer tail to Eucommia male flowers is 1:2; the weight ratio of raspberry, burdock root and bamboo leaves is 1:4:2.

[0010] The deer tail wine of the present invention is obtained by mixing various raw materials and then soaking them in white wine.

[0011] The liquor mentioned is a 50-55% vol sauce-flavored liquor.

[0012] Furthermore, the deer tail wine of the present invention is prepared by the following method: Slice the deer tail and crush the other medicinal herbs. Place the deer tail slices in a cloth bag, add 50-55% vol soy sauce-flavored liquor, and soak for 12-15 days, stirring 1-2 times a day for 1-2 hours each time to ensure the liquid is evenly mixed. After soaking for 12-15 days, remove the deer tail slices and obtain the liquor. Add the crushed Eucommia ulmoides male flowers, raspberries, burdock root, and Lophatherum gracile leaves, and soak for 3-4 days, stirring 1-2 times a day for 1-2 hours each time. Filter and press to remove the medicinal residues.

[0013] The bottles are washed with drinking water and purified water in sequence, then sterilized with steam at 105℃ for 40 minutes. The stoppers are washed with drinking water and purified water in sequence, then soaked in 75% vol edible ethanol for 20 minutes, and then air-dried for later use. The wine that passes inspection is then bottled into the finished product.

[0014] In the aforementioned deer tail wine, the total mass of the medicinal materials to the volume ratio of the soy sauce-flavored liquor is 1:10-250, preferably 1:20-250, and more preferably 1:20-50.

[0015] The particle size of the pulverized material is 20-80 mesh.

[0016] In the aforementioned deer tail wine, the minimum mass-volume concentration of each raw material is: Sika deer tail (artificially bred) 0.1-1.0 g / L, Eucommia ulmoides male flower 0.1-1.0 g / L, raspberry 0.1-1.5 g / L, burdock root 1.0-3.0 g / L, Lophatherum gracile 1.0-2.0 g / L.

[0017] Furthermore, the dosage of sika deer tail (artificially bred) is 0.1-0.5 g / L, eucommia male flowers are 0.4-0.8 g / L, raspberries are 0.5-1.0 g / L, burdock root is 1.5-2.5 g / L, and lophatherum leaves are 1.0-1.5 g / L.

[0018] The deer tail wine mentioned above contains at least the following component: quercetin-3- O - β -D-glucoside, ethyl gallate, neochlorogenic acid, cryptochlorogenic acid, hesperidin, methyl chlorogenic acid, quercetin, gallic acid, caffeic acid, kaempferol-3-O-hexoside, ellagic acid, astragaloside, chlorogenic acid, resveratrol, kaempferol-3-O-β-D-rutin, isochlorogenic acid, isoquercitrin, kaempferol-3-glucoside, kaempferol, naringenin.

[0019] This invention provides the application of the aforementioned deer tail wine in the preparation of uric acid-lowering drugs.

[0020] This invention provides the application of the aforementioned deer tail wine in the preparation of a medicine for treating gout.

[0021] The deer tail wine mentioned above can lower uric acid levels by regulating the intestinal flora.

[0022] The gut microbiota includes one or more of the following: γ-Proteus, Enterobacter, Corynebacterium, Staphylococcus, Lactobacillus, Eigertella, Roche, and Clostridium butyricum.

[0023] The deer tail wine mentioned above can lower uric acid by regulating amino acid metabolism and ketone body metabolism.

[0024] The amino acids and ketone bodies comprise one or more of 7-methylguanosine, acetoacetic acid, histidine, glucose-1-phosphate, creatinine, sphingosine, L-carnitine, phenylalanine, and N-acetylglutamine.

[0025] This invention provides the application of the aforementioned deer tail wine in the preparation of pharmaceuticals or foods that help regulate intestinal flora.

[0026] This invention provides the application of the aforementioned deer tail wine in the preparation of immunomodulatory drugs or food.

[0027] Furthermore, the present invention provides the application of the aforementioned deer tail wine in the preparation of pharmaceuticals or foods for regulating intestinal flora imbalance caused by hyperuricemia.

[0028] Furthermore, the present invention provides the application of the aforementioned deer tail wine in the preparation of pharmaceuticals or foods that regulate ketone body or amino acid metabolism abnormalities caused by hyperuricemia.

[0029] Furthermore, the present invention provides the application of the aforementioned deer tail wine in the preparation of medicines or foods that enhance immunity in patients with hyperuricemia.

[0030] The deer tail wine of this invention: Sika deer tail (artificially bred) is the tail of the sika or red deer, belonging to the deer family. It is believed to tonify kidney yang and replenish essence. It is primarily used to treat kidney deficiency with seminal emission, lower back pain, dizziness, and tinnitus.

[0031] Eucommia male flowers are sweet, warm, and non-toxic. They have the effects of strengthening the liver, tonifying the kidneys, promoting bowel movements, calming the mind, and lowering blood pressure, blood sugar, and cholesterol.

[0032] Raspberries are sweet and sour in taste, and slightly warm in nature. They benefit the kidneys, strengthen essence, and reduce urination. They are used for kidney deficiency with weak essence, seminal emission, spermatorrhea, enuresis, and frequent urination. They also have the effects of tonifying yang and improving eyesight. They are used for impotence due to kidney deficiency and blurred vision due to liver and kidney insufficiency.

[0033] Burdock root is cool in nature and bitter in taste. It enters the heart and lung meridians and has the effects of dispelling wind and heat, detoxifying and reducing swelling.

[0034] Lophatherum gracile has a sweet, bland, and cold taste. It enters the heart, stomach, and small intestine meridians and can clear heat, detoxify, and relieve irritability.

[0035] in, The principal ingredient is sika deer tail (artificially bred). Using deer tail as the principal ingredient greatly nourishes the liver and kidneys, warms the kidney yang, and enhances the body's qi transformation ability and the excretion of metabolic waste from the root, which is the core of "treating the root cause".

[0036] Assistant herb: Eucommia ulmoides male flower, assists the principal herb in strengthening the body's foundation, and can also help promote the excretion of uric acid through urine through diuresis, thus serving as an "assistant herb for treating the root cause".

[0037] Assistant herbs: Burdock root and raspberry. Burdock root is cold in nature and bitter in taste, and can clear away damp-heat and turbid toxins. Raspberry is slightly warm in nature, sour and sweet, and enters the kidney and bladder meridians. In this formula, they play a crucial role in combining "consolidation and drainage." On the one hand, they tonify the kidneys and assist yang, helping the principal herb treat the root cause; on the other hand, their "urination-reducing" effect does not prevent urination, but rather consolidates kidney essence, preventing the tonifying effect from being excessively lost with body fluids, thus prolonging the medicinal effect. At the same time, raspberry balances the cold nature of burdock root, making the overall formula mild.

[0038] The guiding herbs are: Lophatherum gracile and soy sauce-flavored liquor. Lophatherum gracile is cold in nature and sweet and bland in taste. With its mild and lasting diuretic effect, it acts as a "guiding herb" to smoothly expel damp-heat and turbid pathogens (uric acid) from the lower abdomen and bladder. High-quality soy sauce-flavored liquor is warm in nature and can circulate through the twelve meridians, carrying the other herbs directly to the affected area. At the same time, its good fat solubility and water solubility can fully extract the effective components from herbs such as deer tail and Eucommia ulmoides, improving bioavailability.

[0039] The deer tail wine of this invention adheres to the principle of using authentic medicinal materials and food from the same source. It is made from five precious Chinese medicinal herbs: sika deer tail (artificially bred), eucommia male flowers, raspberry, burdock root, and light bamboo leaves, with soy sauce-flavored liquor as an adjuvant. It is filtered and blended using traditional soaking techniques and modern high-tech processes, and has the effect of relieving symptoms of high uric acid. Attached Figure Description Figure 1 The value represents the average serum uric acid concentration of rats in each group in Example 5.

[0040] Compared to the normal group, p < 0.001; Compared to the model group, p < 0.05. Detailed Implementation Example 1: Preparation of Deer Tail Wine Sika deer tail (artificially bred) 3 g, Eucommia ulmoides male flowers 6 g, raspberry 5 g, burdock root 20 g, Lophatherum gracile leaves 10 g Slice the sika deer tail and grind the other medicinal materials to 20-40 mesh. Weigh the sika deer tail slices according to the above formula, place them in a cloth bag, and suspend it in a wine jar with hemp rope. Add 10 L of 55% vol Maotai-flavor liquor and soak for 12 days, stirring once a day for 1 hour each time. After 12 days, remove the sika deer tail slices, drain the liquor, add the ground Eucommia ulmoides male flowers, raspberries, burdock root, and bamboo leaves, and soak for 72 hours, stirring once a day for 1 hour each time. Circulate the soaking liquor through a plate and frame filter and a microporous filter to a buffer tank. After passing the inspection, bottle the liquor.

[0041] The bottles are washed with drinking water and purified water in sequence, then sterilized with steam at 105℃ for 40 minutes. The stoppers are washed with drinking water and purified water in sequence, then soaked in 75% vol edible ethanol for 20 minutes, and then air-dried for later use. The wine that passes inspection is then bottled into the finished product.

[0042] The concentration of the main medicinal ingredients can be changed by adjusting the amount of Maotai-flavor liquor used. When the total mass of the medicinal materials and the volume ratio of Maotai-flavor liquor are 1:10-250, the main medicinal ingredients can be effectively extracted. Reducing the amount of Maotai-flavor liquor used in accordance with the aforementioned method can reduce the amount of liquor used, reduce costs, and may also increase the content of effective ingredients and improve efficacy.

[0043] Example 2: Preparation of Deer Tail Wine Sika deer tail (artificially bred) 1 g, Eucommia ulmoides male flowers 4 g, raspberry 6 g, burdock root 15 g, Lophatherum gracile leaves 15 g The preparation method is the same as in Example 1.

[0044] Example 3: Preparation of Deer Tail Wine Sika deer tail (artificially bred) 2 g, Eucommia ulmoides male flowers 8 g, raspberry 5 g, burdock root 15 g, Lophatherum gracile leaves 15 g The preparation method is the same as in Example 1.

[0045] Example 4: Preparation of Burdock Root Wine Burdock root 20 g.

[0046] Burdock root is crushed to 20-40 mesh. The crushed burdock root is weighed and added to 10 L of 55% vol soy sauce-flavored liquor. It is soaked for 72 hours, stirred once a day for 1 hour each time. The soaking liquor is then transported to a buffer tank through a plate and frame filter and a microporous filter via a circulation pump. After passing the inspection, it is bottled.

[0047] Example 5: Effects of Deer Tail Wine on Hyperuricemia A rat model of hyperuricemia was established using SPF-grade male SD rats weighing 180-200 g. After one week of normal dietary adaptation, the rats were divided into four groups (n=6 per group): a normal control group, a model group, a deer tail wine group, and a burdock root wine group. Except for the normal control group, the other three groups were administered 300 mg / kg potassium oxonate (a uricase inhibitor) by gavage once daily for 7 days to establish the hyperuricemia model. After model establishment, the deer tail wine group was administered 5 mL / kg of the deer tail wine from Example 1, the burdock root wine group was administered 5 mL / kg of the burdock root wine from Example 4, and the normal control and model groups were administered the same volume of physiological saline for 7 days. Serum was collected from the rats, and serum uric acid levels were measured using an ELISA kit to evaluate the effect of the deer tail wine.

[0048] Deer Tail Wine Effect Evaluation Indicators Significant improvement: Serum uric acid concentration was significantly reduced (reduction rate ≥50%), rats' mental state and activity level were significantly improved, their fur became smooth and even, and their functions were basically restored to normal.

[0049] Improvement: Serum uric acid concentration decreased (25% ≤ reduction rate < 50%), rats showed some improvement in mental state and activity level, and their fur gradually returned to smoothness and evenness.

[0050] No improvement: Serum uric acid concentration did not decrease significantly (reduction rate <25%), and the coat color was dull and brownish-yellow.

[0051] The serum uric acid concentrations of rats in each group are shown in Table 1; the reduction rate of serum uric acid concentration in each group is shown in Table 2; the evaluation of the improvement effect of serum uric acid in rats is shown in Table 3; and the average serum uric acid concentration of rats in each group is shown in Table 4. Figure 1 .

[0052]

[0053]

[0054]

[0055] The results showed that both the burdock root wine group and the deer tail wine group had varying degrees of effect in lowering serum uric acid. The serum uric acid reduction rate in the burdock root wine group was less than 50%, while the serum uric acid reduction rate in the deer tail wine group, which included artificially bred sika deer tail, Eucommia ulmoides male flowers, raspberries, and Lophatherum gracile, was greater than 50%, reaching at least 50%, significantly reducing serum uric acid levels. Therefore, the deer tail wine group of this invention has a better effect in lowering serum uric acid than the burdock root wine. It is speculated that the addition of sika deer tail, Eucommia ulmoides male flower pollen, raspberry powder, and Lophatherum gracile leaf powder effectively enhanced the uric acid-lowering effect of burdock root.

[0056] In addition, referring to the method of Example 1, if the amount of Maotai-flavor liquor used is reduced, the content of its effective ingredients can be higher, and the effect of lowering blood uric acid may be more obvious.

[0057] Example 6: Identification of the components in Deer Tail Wine The chemical components of the deer tail wine in Example 1 were identified using UPLC-Q Exactive-MS technology. The non-volatile substances in the deer tail wine were identified based on precise molecular weight and mass spectrometry information.

[0058] A total of 81 compounds were identified in the deer tail wine, including 22 flavonoids, 9 amino acids, 15 organic acids, 14 phenols and phenolic acids, 8 nitrogen-containing compounds, 5 terpenes and their glycosides, and 8 other compounds. Among them, 20 substances, including quercetin and its various glycosides, kaempferol and its various glycosides, chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid, are listed in Table 4. The deer tail wine of this invention can exert antioxidant and anti-inflammatory effects by inhibiting xanthine oxidase, regulate renal uric acid transporters, promote uric acid excretion, and thus lower uric acid and protect the kidneys.

[0059]

[0060] Example 7: Analysis of gut microbiota in a rat model of hyperuricemia using 16S rRNA technology A rat model of hyperuricemia was established using SPF-grade male SD rats weighing 180-200 g. After one week of normal dietary adaptation, the rats were divided into three groups of six rats each: a normal control group, a model group, and a deer tail wine group. Except for the normal control group, the other two groups were administered 300 mg / kg potassium oxonate (a uricase inhibitor) by gavage once daily for 7 days to establish the hyperuricemia model. After model establishment, the deer tail wine group was administered the deer tail wine from Example 1 at a dose of 5 mL / kg, while the normal control group and the model group were given an equal volume of physiological saline for 7 days. Rat feces were collected, and the intestinal flora was determined and analyzed using 16S rRNA technology.

[0061] Based on 16S rRNA technology, the gut microbiota of a rat model with hyperuricemia was analyzed using Metastats, and bacterial species related to lowering uric acid were screened out. The results are shown in Table 5.

[0062]

[0063] The results showed that, compared with the normal group of rats, the relative abundance of eight bacterial genera related to uric acid reduction was significantly changed in the model group of hyperuricemic rats. Among them, the community abundance of γ-Proteus, Enterobacter, Corynebacterium, and Staphylococcus increased, while the community abundance of Lactobacillus, Eigertella, Roche, and Clostridium butyricum decreased. After administration of deer tail wine, the relative abundance of γ-Proteus, Enterobacter, Corynebacterium, Staphylococcus, Lactobacillus, Eigertella, Roche, and Clostridium butyricum showed a significant downward trend.

[0064] From a microbiological perspective, the treatment mechanism of Deer Tail Wine can improve hyperuricemia by regulating one or more of the following in the intestinal flora: γ-Proteus, Enterobacter, Corynebacterium, Staphylococcus, Lactobacillus, Eigertella, Roche, and Clostridium butyricum.

[0065] Based on the above results, deer tail wine can regulate specific bacteria in the intestinal flora and can be used to prepare medicines or foods that regulate the intestinal flora.

[0066] Similarly, deer tail wine can be used to prepare medicines or foods that regulate intestinal flora imbalance caused by hyperuricemia.

[0067] Example 8 Metabolomics analysis using rat plasma metabolite profiles

[0068] A rat model of hyperuricemia was established using SPF-grade male SD rats weighing 180-200 g. These rats were fed a normal diet for one week and then divided into three groups of six rats each: a normal control group, a model group, and a deer tail wine group. Except for the normal control group, the other two groups were administered 300 mg / kg potassium oxonate (a uricase inhibitor) by gavage once daily for 7 days to establish the hyperuricemia model. After model establishment, the deer tail wine group was administered the deer tail wine from Example 1 at a dose of 5 mL / kg, while the normal control group and the model group received an equal volume of physiological saline for 7 days. Plasma was collected from the rats, and data were processed using metabolomics methods, including LC-MS, PCA, and OPLS-DA. Metabolomics analysis was performed on the plasma metabolite profiles of the normal control group, the hyperuricemia model group, and the deer tail wine group. The results are shown in Table 6.

[0069]

[0070] The results showed that, compared with the normal group, the levels of 7-methylguanosine, acetoacetic acid, histidine, glucose-1-phosphate, creatinine, and sphingosine were significantly increased in the hyperuricemia model group, while the levels of L-carnitine, phenylalanine, and N-acetylglutamine were significantly decreased. Compared with the model group, the levels of 7-methylguanosine, acetoacetic acid, histidine, glucose-1-phosphate, creatinine, and sphingosine decreased in the treatment group, while the levels of L-carnitine, phenylalanine, and N-acetylglutamine increased, with all indicators showing a regression.

[0071] It is evident that the deer tail wine group may improve hyperuricemia and protect the kidneys by regulating the metabolism of the aforementioned amino acids and ketone bodies.

[0072] Similarly, deer tail wine can be used to prepare drugs or foods that regulate the abnormal metabolism of amino acids and ketone bodies caused by hyperuricemia.

[0073] Example 9: Determination of total polysaccharide content in deer tail wine and burdock root wine Take 10 mL of each of the deer tail wine from Examples 1-3 and 10 mL of the burdock root wine from Example 4, evaporate to dryness in a water bath, dissolve in 5 mL of water, transfer to a centrifuge tube, accurately add 20 mL of anhydrous ethanol, mix well, refrigerate overnight, centrifuge at 8000 rpm for 10 min, discard the supernatant, wash twice with 20 mL of 80% ethanol solution, add 5 mL of water to the residue and transfer to a volumetric flask as the test solution, and measure the absorbance at 486 nm. Repeat 3 times (n=3) and take the average value. The experimental results are shown in Table 7.

[0074]

[0075] The content was determined using the phenol-sulfuric acid method, and the total polysaccharide content in the deer tail wine of this invention was found to be above 0.025 mg / mL. Polysaccharides possess various activities, such as antioxidant activity, anticoagulation, lipid-lowering, and blood sugar-lowering effects, and also have multiple functions including enhancing physical fitness and regulating the body's immunity. It is speculated that the deer tail wine of this invention has an immune-enhancing effect.

[0076] Example 10: Determination of total amino acid content in deer tail wine and burdock root wine The deer tail wine from Examples 1-3 and the burdock root wine from Example 4 were diluted 40 times. One mL of each diluted wine was taken, and 0.1 mL of 0.1% ascorbic acid and 3 mL of ninhydrin hydrate were added. The mixture was mixed well, capped, and heated in a boiling water bath for 15 min. After removal, it was rapidly cooled with cold water and brought to a final volume of 20 mL with 60% ethanol. The absorbance was measured at 570 nm. This was repeated three times (n=3), and the average value was taken. The experimental results are shown in Table 8.

[0077]

[0078] The content of amino acids in Deer Tail Wine was determined by the ninhydrin colorimetric method, showing that it was above 0.025 mg / mL. Amino acids are essential raw materials for protein synthesis in the human body, playing a vital role in maintaining normal metabolism, ensuring nutrition, promoting growth and development, enhancing health, and sustaining life. Therefore, Deer Tail Wine is rich in amino acids, which not only give it its unique flavor and aroma but also help enhance immunity.

[0079] In summary, this invention first provides a deer tail wine that can lower hyperuricemia and treat gout. This deer tail wine not only lowers hyperuricemia but also regulates the elevated gut microbiota caused by hyperuricemia and modulates the metabolism of amino acids and ketone bodies. To further investigate the mechanism by which deer tail wine lowers blood uric acid, this invention identifies the non-volatile substances in the wine and then analyzes the gut microbiota and plasma metabolite profiles of a rat model with hyperuricemia for metabolomics analysis. Experimental results show that deer tail wine can effectively intervene in uric acid metabolism by regulating the balance of gut microbiota and can also lower hyperuricemia by regulating the metabolism of amino acids and ketone bodies. It can be used to prepare drugs for lowering hyperuricemia and for treating diseases such as gout.

Claims

1. Deer Tail Wine, characterized in that, It is prepared from the following raw materials: sika deer tail, eucommia male flowers, raspberries, burdock root, and bamboo leaves, wherein the weight composition of each raw material is as follows: 1-20 parts sika deer tail, 1-20 parts eucommia male flowers, 1-30 parts raspberries, 10-50 parts burdock root, and 10-30 parts bamboo leaves; preferably, 1-10 parts sika deer tail, 1-10 parts eucommia male flowers, 1-15 parts raspberries, 10-30 parts burdock root, and 10-20 parts bamboo leaves; more preferably, 1-5 parts sika deer tail, 4-8 parts eucommia male flowers, 5-10 parts raspberries, 15-25 parts burdock root, and 10-15 parts bamboo leaves.

2. The deer tail wine according to claim 1, characterized in that, The weight ratio of sika deer tail to Eucommia ulmoides male flowers was 1:2; the weight ratio of raspberry, burdock root and Lophatherum gracile leaves was 1:4:

2.

3. The deer tail wine according to claim 1 or 2, characterized in that, In the deer tail wine, the mass-volume concentration of each raw material is at least: 0.1-1.0 g / L for sika deer tail, 0.1-1.0 g / L for Eucommia ulmoides male flowers, 0.1-1.5 g / L for raspberries, 1.0-3.0 g / L for burdock root, and 1.0-2.0 g / L for Lophatherum gracile leaves. Preferably, the concentrations are: 0.1-0.5 g / L for sika deer tail, 0.4-0.8 g / L for Eucommia ulmoides male flowers, 0.5-1 g / L for raspberries, 1.5-2.5 g / L for burdock root, and 1.0-1.5 g / L for Lophatherum gracile leaves.

4. The deer tail wine according to any one of claims 1-3, characterized in that, The deer tail wine mentioned above contains at least the following component: quercetin-3- O - β -D-glucoside, ethyl gallate, neochlorogenic acid, cryptochlorogenic acid, hesperidin, methyl chlorogenic acid, quercetin, gallic acid, caffeic acid, kaempferol-3-O-hexoside, ellagic acid, astragaloside, chlorogenic acid, resveratrol, kaempferol-3-O-β-D-rutin, isochlorogenic acid, isoquercitrin, kaempferol-3-glucoside, kaempferol, naringenin.

5. The method for preparing deer tail wine according to claim 1, characterized in that, According to the formula, weigh out the raw materials: sika deer tail, eucommia male flowers, raspberry, burdock root, and bamboo leaves. Slice the sika deer tail and crush the other medicinal materials. Place the sika deer tail slices in a cloth bag, add 50-55% vol soy sauce-flavored liquor, and soak for 12-15 days, stirring 1-2 times a day for 1-2 hours each time. After soaking for 12-15 days, remove the sika deer tail slices to obtain the liquor. Add the crushed eucommia male flowers, raspberry, burdock root, and bamboo leaves, and soak for 3-4 days, stirring 1-2 times a day for 1-2 hours each time. Filter and press to remove the Chinese herbal residues to obtain the final product.

6. The use of the deer tail wine according to any one of claims 1-4 in the preparation of medicaments for lowering uric acid or gout.

7. The use of the deer tail wine according to any one of claims 1-4 in the preparation of a medicine or food for treating intestinal flora disorder, amino acid and ketone body metabolism disorder caused by hyperuricemia.

8. The application according to claim 6, characterized in that, The deer tail wine mentioned above exerts its uric acid-lowering effect by regulating intestinal flora or regulating amino acid metabolism and ketone body metabolism.

9. The application according to claim 7 or 8, characterized in that, The intestinal flora includes one or more of γ-Proteus, Enterobacter, Corynebacterium, Staphylococcus, Lactobacillus, Eigertella, Roche, and Clostridium butyricum; the amino acids and ketone bodies are one or more of 7-methylguanosine, acetoacetic acid, histidine, glucose-1-phosphate, creatinine, sphingosine, L-carnitine, phenylalanine, and N-acetylglutamine.

10. The use of the deer tail wine according to any one of claims 1-4 in the preparation of a medicine or food that helps regulate intestinal flora or enhance immunity.

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