Method for improving content of active ingredients of medicinal and edible material and application thereof

Abstract

This invention discloses a method for increasing the content of active ingredients in medicinal and edible raw materials and its application, belonging to the field of biotechnology. Using ginseng, dendrobium, hawthorn, and other medicinal and edible herbs, fruits, and vegetables as raw materials, this invention enhances the content of functional active ingredients in these raw materials through bio-fermentation technology. Supplemented by low-temperature plasma treatment and intermittent ultrasonic treatment technology, the functional components in the raw materials are significantly released, and the fermentation process promotes the generation of new bioactive components. Simultaneously, it improves the taste of the product and enhances its bioavailability. The fermented product has a significant effect on improving blood sugar and lipid metabolism, successfully solving problems such as low release rate of active substances, slow onset of action, and difficulty in bio-fermentation in high-acid environments.

Description

Technical Field

[0001] This invention belongs to the field of biotechnology. Specifically, it relates to a method for increasing the content of active ingredients in food-medicine homologous raw materials, fermented food-medicine homologous products, and their application in improving glucose and lipid metabolism. Background Technology

[0002] With changing lifestyles and an aging population, the incidence of metabolic disorders such as hyperglycemia, diabetes, hyperlipidemia, and cardiovascular disease is rising annually, becoming a global public health issue. Regarding hyperglycemia and diabetes, clinically, based on different pathogenesis mechanisms, diabetes is mainly divided into type 1 diabetes (insulin-dependent) and type 2 diabetes (non-insulin-dependent). Type 2 diabetes (T2DM) accounts for over 90% of cases and poses the greatest threat. Contributing factors include obesity, lack of exercise, high-energy diets, and genetic factors. Type 2 diabetes also leads to a series of complications such as cardiovascular disease, diabetic nephropathy, diabetic foot, and retinopathy, placing a heavy psychological and economic burden on patients and their families, and creating a significant economic burden on society. Currently, diabetes treatment mainly relies on medication and insulin injections, but these methods have limitations, such as significant side effects from long-term drug use and unstable treatment outcomes.

[0003] Probiotic fermentation technology is a bio-fermentation technology that uses probiotics to ferment substrates, releasing functional compounds from the raw materials and producing beneficial metabolites, thereby improving the taste, flavor, nutritional value, and health benefits of food.

[0004] Traditional Chinese medicine, which is considered both food and medicine, is a type of natural drug with potential in lowering blood sugar, lowering blood lipids, and reducing inflammation. However, its taste is often unpleasant, its onset of action is slow, and the bioavailability of traditional processing methods is low, limiting its clinical application.

[0005] Low-temperature plasma technology utilizes a high-voltage electric field to ionize gas, generating a large number of electrons and ions. This can induce cell wall rupture in a short time, enhancing the permeability and swelling of raw materials and improving the dissolution efficiency of intracellular active components. Furthermore, it boasts high cell wall disruption rate, large single-processing capacity, short processing time, low cost, and is environmentally friendly, thus possessing broad application prospects.

[0006] Ultrasonic treatment, as a short-wavelength processing technique, can have varying degrees of impact on microorganisms. Many researchers have applied this technique to bio-fermentation, which can improve fermentation efficiency. Appropriate ultrasonic treatment can increase cell membrane permeability without damaging the internal cell structure, promoting cell metabolic growth and enhancing metabolic capacity. Furthermore, ultrasound is also an auxiliary technique for extracting bioactive compounds. When ultrasound passes through a solvent medium, it generates cavitation, increasing mass transfer, promoting the rapid release of active ingredients, and effectively preventing their destruction at high temperatures.

[0007] However, to date, there have been no reports on the technology of using low-temperature plasma and ultrasound-assisted fermentation to enhance the bioactivity of food and medicinal materials, or on the use of this technology to obtain fermented products with a rich aroma that has almost no bitterness of traditional Chinese medicine and has a good regulatory effect on glucose and lipid metabolism. Summary of the Invention

[0008] Therefore, the purpose of this invention is to provide a method for increasing the content of active ingredients in food-medicine homologous raw materials, a fermented product of food-medicine homologous raw materials, and its application in improving glucose and lipid metabolism. This invention uses fruits and vegetables such as ginseng, dendrobium, ganoderma, astragalus, polygonatum, mulberry leaf, kudzu root, tangerine peel, licorice, poria cocos, platycodon, hawthorn, pineapple, apple, jujube, and wolfberry, as well as medicinal herbs of the same origin, as raw materials. It overcomes the difficulty of fermenting medicinal herbs and high-acid fruits such as hawthorn. Through bio-fermentation technology, the functional components of food-medicine homologous raw materials are increased. The fermentation process incorporates low-temperature plasma pretreatment and ultrasonic intermittent treatment during fermentation to maximize the release of functional components in the raw materials and promote the generation of new bioactive components. Simultaneously, it improves the taste of the medicinal herbs and enhances their bioavailability. Through the processing technology of this invention, the content of bioactive compounds such as terpenes, flavonoids, and alkaloids increases by 2.1 to 68.5 times after fermentation.

[0009] To achieve the above objectives, the present invention provides the following technical solution:

[0010] In a first aspect, the present invention provides a method for increasing the content of active ingredients in food-medicine homologous raw materials, comprising the following steps: (1) Add the Chinese medicinal materials to water at a ratio of 1:5~50, extract at 40~100℃ for 0.5~5h, filter, and obtain the water extract of the Chinese medicinal materials; (2) Add fruits and vegetables to water at a ratio of 1:0.5~10 by weight, and pulp them to obtain a mixed pulp; (3) Mix the mixed slurry and the water extract of Chinese medicinal materials in a mass ratio of 1 to 10:1, inoculate with probiotics, and statically ferment at 20 to 37°C for 24 to 480 hours to obtain the final product.

[0011] Based on the above technical solution, further, the Chinese medicinal materials mentioned in step (1) include ginseng, dendrobium, ganoderma, astragalus, polygonatum, mulberry leaf, kudzu root, tangerine peel, licorice, poria cocos and platycodon; the mass ratio of ginseng, dendrobium, ganoderma, astragalus, polygonatum, mulberry leaf, kudzu root, tangerine peel, licorice, poria cocos and platycodon is 1:0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2.

[0012] Based on the above technical solution, further, the mass ratio of Chinese medicinal materials to water in step (1) is 1:5~20.

[0013] Based on the above technical solution, further, in step (1), low-temperature plasma-assisted treatment is used in the extraction process. The plasma discharge power is 100~700W, preferably 250~350W, and the plasma treatment time is 10~200s, preferably 50~80s.

[0014] Based on the above technical solution, further, the fruits and vegetables mentioned in step (2) include hawthorn, pineapple, apple, jujube and wolfberry, and the mass ratio of hawthorn, pineapple, apple, jujube and wolfberry is 2:0.5~2: 0.5~2: 0.5~2: 0.5~2.

[0015] Based on the above technical solution, further, the mass ratio of fruits and vegetables to water in step (2) is 1:0.5~5.

[0016] Based on the above technical solution, further, the mass ratio of the mixed slurry to the water extract of the Chinese medicinal materials in step (3) is 2~6:1.

[0017] Based on the above technical solution, the probiotics mentioned in step (3) further include one or more of the following: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus coagulans, and Bacillus subtilis.

[0018] Based on the above technical solution, further, the probiotics mentioned in step (3) are a mixture of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum, and the ratio of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum is 1:0.5~2:0.5~2:0.5~2.

[0019] Based on the above technical solution, further, the inoculation volume percentage of probiotics in step (3) is 1~10%.

[0020] Based on the above technical solution, further, in step (3), ultrasonic intermittent treatment is added during the fermentation process, with ultrasonic power of 50~750W, ultrasonic time of 20~100s, intermittent time of 4~24h, and treatment times of 1~5 times; preferably, ultrasonic power of 300-600W, ultrasonic time of 40~100s, intermittent time of 6~16h, and treatment times of 1~4 times; more preferably, ultrasonic power of 400~500W, ultrasonic time of 40~80s, intermittent time of 10~14h, and treatment times of 1~3 times.

[0021] Secondly, the present invention provides a fermented product of food and medicine prepared by the above-mentioned method for increasing the content of active ingredients in food and medicine homologous raw materials.

[0022] Thirdly, the present invention provides the application of the above-mentioned medicinal and edible fermented products in the preparation of health foods and drugs that improve glucose and lipid metabolism.

[0023] Compared with the prior art, the present invention has the following beneficial effects: 1. The fermentation process of this invention significantly increases the release of terpenes, polyphenols, flavonoids, alkaloids, and other compounds. Metabolomics analysis shows that the release of terpenes cucurbitacin B and dihydrocucurbitacin F increased by 3.1 times and 6.9 times, respectively; astaxanthin increased by 7.8 times; and pristimerin increased by 68.5 times. The release of flavonoids licoricidin increased by 2.2 times, and 1-O-primeverosyl-3,8-dihydroxy-5-methoxyxanthone increased by 2.9 times. The cyclic dipeptide Cyclo(-Pro-Tyr-) increased by 15.2 times, and the release of alkaloids kukoamine A and gentiatibetine increased by 61.1 times and 2.1 times, respectively.

[0024] 2. This invention utilizes streptozotocin (STZ)-induced type 2 diabetes mellitus (T2DM) animal experiments to demonstrate that, compared to T2DM model control mice, the fermentation product of this application can significantly reduce glycated serum protein (GSP), glycated hemoglobin (GHb), fasting blood glucose (FBG), serum cholesterol (TC), serum triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) levels, as well as oral glucose tolerance values, in hyperglycemic mice, while significantly increasing high-density lipoprotein cholesterol (HDL-C) levels, which are beneficial for promoting lipid metabolism. These results demonstrate that the product of this application has broad application prospects in regulating glucose and lipid metabolism disorders such as hyperglycemia and hyperlipidemia. Attached Figure Description

[0025] To more clearly illustrate the embodiments of the present invention, the accompanying drawings involved in the embodiments will be briefly described below.

[0026] Figure 1 This is a comparison chart of the polyphenol (A) and flavonoid (B) contents before and after fermentation in Example 2.

[0027] Figure 2 The graph shows the results of the inhibitory activity of the fermentation product on α-amylase in Example 3.

[0028] Figure 3 The graph shows the metabolomics analysis results of the fermentation product in Example 3, where A represents the PCA score graph; B represents the OPLS-DA score graph; C represents the OPLS-DA displacement test graph; D represents the volcano plot; and E represents the differential metabolite heatmap.

[0029] Figure 4 The graph shows the effect of the fermentation product in Example 4 on the improvement of glycated hemoglobin (A) and fasting blood glucose (B) in T2DM diabetic mice. Here, GHb represents glycated hemoglobin and FBG represents fasting blood glucose.

[0030] Figure 5 The image shows the effect of the fermentation product in Example 4 on improving blood glucose and lipid metabolism in T2DM diabetic mice. In the image, A represents glycated serum protein (GSP), B represents oral glucose tolerance test, C represents triglycerides (TG), D represents cholesterol (TC), E represents high-density lipoprotein cholesterol (HDL-C), and F represents low-density lipoprotein cholesterol (LDL-C).

[0031] Figure 6 This is a graph showing the results of analyzing the changes in gut microbiota composition in each group of mice using 16S rRNA high-throughput sequencing technology in Example 4. Detailed Implementation

[0032] The present invention will be described in detail below with reference to the embodiments. However, the implementation of the present invention is not limited thereto. Obviously, the embodiments described below are only some embodiments of the present invention. For those skilled in the art, other similar embodiments can be obtained without creative effort and all fall within the protection scope of the present invention.

[0033] Furthermore, unless otherwise stated, academic terms used in this invention have the same meaning as commonly understood by those skilled in the art. The materials used are conventional materials in the art. While only preferred methods and materials have been described herein, similar or equivalent methods and materials may be used in the implementation or testing of this invention.

[0034] Example 1 Equal masses of ginseng, dendrobium officinale, ganoderma lucidum, astragalus membranaceus, polygonatum sibiricum, mulberry leaf, kudzu root, tangerine peel, licorice root, poria cocos, and platycodon grandiflorus were heated at 90℃ for 1 hour at a material-to-water ratio of 1:10, and the water extract was obtained by filtration. Equal masses of hawthorn, pineapple, apple, jujube, and goji berries were mixed and pulped at a material-to-water ratio of 1:1 to obtain a mixed slurry. This mixed slurry was added to the water extract of the medicinal herbs at a mass ratio of 8:2. A mixed bacterial strain of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus plantarum (strain ratio of 1:1:1:1) was inoculated at 2% of the mixture, and static fermentation was carried out at 25℃ for 240 hours. The abundance of active ingredients before and after fermentation was detected by non-targeted metabolomics, and the results are shown in Table 1. Non-targeted metabolomics was analyzed by LC-MS. The LC-MS analysis conditions were as follows: Dionex Ultimate 3000 ultra-high performance liquid chromatograph; Thermo Syncronis C18 column (2.1 mm × 100 mm, 1.7 µm); mobile phase (A: 0.1% formic acid and 2 mmol / L ammonium formate aqueous solution; B: acetonitrile); flow rate 0.40 mL / min; column temperature 40℃. Mass spectrometry conditions: electrospray ionization (ESI) source, using positive and negative ion scanning mode or positive and negative ion switching scanning mode; electrospray voltage 2.8 kV; capillary temperature 320℃.

[0035] Example 2 Equal mass ratios of ginseng, dendrobium officinale, ganoderma lucidum, astragalus membranaceus, polygonatum sibiricum, mulberry leaf, kudzu root, tangerine peel, licorice, poria cocos, and platycodon grandiflorus were heated at 90°C for 1 hour (1100g) in a material-to-water ratio of 1:10. After plasma treatment with a discharge power of 300W for 60s, the water extract of the medicinal materials was obtained by filtration. Equal mass ratios of hawthorn, pineapple, apple, jujube, and goji berries were mixed and pulped at a material-to-water ratio of 1:1. The mixed pulp was then added to the water extract of the medicinal materials at a mass ratio of 8:2. A mixed bacterial strain of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus plantarum (strain ratio of 1:1:1:1) was inoculated at 2% and fermented at 25°C for 240 hours. The results showed that compared with the original solution (solution before fermentation of the mixed bacterial strain) and the fermentation broth in Example 1, the release of active ingredients in the raw materials could be significantly increased after low-temperature plasma pretreatment and fermentation (Table 1). In particular, the contents of flavonoids (determined by the aluminum chloride colorimetric method) and polyphenols (determined by the Folin-Ciocalteu colorimetric method) were also significantly increased. Figure 1Changes in the abundance of bioactive components before and after fermentation were detected using untargeted metabolomics. Untargeted metabolomics analysis was performed using LC-MS. The LC-MS analysis conditions were as follows: Dionex Ultimate 3000 ultra-high performance liquid chromatograph; Thermo Syncronis C18 column (2.1 mm × 100 mm, 1.7 µm); mobile phase (A: 0.1% formic acid and 2 mmol / L ammonium formate aqueous solution; B: acetonitrile); flow rate 0.40 mL / min; column temperature 40℃. Mass spectrometry conditions: electrospray ionization (ESI), using positive and negative ion scanning mode or a switching positive and negative ion scanning mode; electrospray voltage 2.8 kV; capillary temperature 320℃.

[0036] Example 3 According to the plasma-treated Chinese medicinal materials in Example 2, water extracts of Chinese medicinal materials were obtained. Hawthorn, pineapple, apple, jujube and wolfberry of equal mass ratio were mixed and pulped at a material-to-water mass ratio of 1:1. The mixed pulp was then added to the water extracts of Chinese medicinal materials at a mass ratio of 8:2. A mixed fermentation strain of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum (strain ratio of 1:1:1:1) was inoculated at 2% and fermented at 30°C. Forty-eight hours after the start of fermentation, the mixture was subjected to intermittent ultrasonic treatment at a power of 480W for 60 seconds, with a 12-hour interval, repeated twice. Ten days after fermentation, the inhibitory activity of the fermentation broth against α-amylase was assessed. The specific procedure was as follows: 0.5 mL of fermentation broth was incubated with 0.5 mL of 0.02 mol / L sodium phosphate buffer (pH 6.9 and 6 mM NaCl) containing 0.5 mg / mL amylase solution at 37°C for 10 min. Then, 1 mL of 1% starch solution was added, and the reaction mixture was incubated at 37°C for 15 min. To terminate the hydrolysis reaction, 1 mL of DNS reagent was added. Next, the reaction mixture was incubated in a boiling water bath for 5 min, cooled to room temperature, and diluted with 10 mL of distilled water. The absorbance was measured at 540 nm, and the percentage of inhibition against α-amylase was calculated using the following formula.

[0037] Inhibition rate (%) = (A 对照 -A 样品 ) / A 对照 ×100, where A 对照 To determine the absorbance of the reaction system using an equal volume of distilled water, A 样品 The absorbance of the reaction system using fermentation broth.

[0038] The results are as follows Figure 2As shown, the results indicate that, compared with the original solution (the solution before fermentation of the mixed strains), the raw material can significantly increase its inhibitory activity against α-amylase after fermentation, and ultrasonic treatment can further enhance the inhibitory activity against α-amylase in the fermentation broth of food and medicine homology to a certain extent.

[0039] Differences in bioactive compounds before and after fermentation were analyzed using untargeted metabolomics. Untargeted metabolomics analysis was performed using LC-MS. The LC-MS analysis conditions were as follows: Dionex Ultimate 3000 ultra-high performance liquid chromatograph; Thermo Syncronis C18 column (2.1 mm × 100 mm, 1.7 µm); mobile phase (A: 0.1% formic acid and 2 mmol / L ammonium formate aqueous solution; B: acetonitrile); flow rate 0.40 mL / min; column temperature 40 °C. Mass spectrometry conditions: electrospray ionization (ESI), using positive and negative ion scanning mode or a switching positive and negative ion scanning mode; electrospray voltage 2.8 kV; capillary temperature 320 °C.

[0040] The results are shown in Table 1 and Figure 3 As shown, the results indicate that, compared with the original liquid before fermentation, fermentation after low-temperature plasma pretreatment and intermittent ultrasonic treatment during fermentation can greatly increase the content of bioactive compounds with functions of regulating inflammation and glucose and lipid metabolism in the fermentation liquid.

[0041] Table 1. Abundance comparison of some active ingredients after fermentation treatment

[0042] Example 4 Animal experiments: Six-week-old SPF-grade male Kunming mice were selected and fed a high-fat diet (HFD). After four weeks of feeding, all mice were intraperitoneally injected with streptozotocin (STZ, 100 mg / kg) solution after a 12-hour fast at night to establish a type 2 diabetic mouse model (T2DM). One week after injection, fasting blood glucose (FBG) levels were measured by tail sampling. Mice with FBG levels of 11.1 mmol / L or higher were included in the experimental group.

[0043] Mice were randomly divided into two groups: the sample group was administered the fermented feed solution from Example 3 (7.5 mL / kg / d) by gavage, while the model group was administered the same volume of physiological saline by gavage. After 8 weeks of intervention, blood was collected from the orbital sinus to detect blood-related metabolic indicators. Fasting blood glucose (FBG): measured by a blood glucose meter; glycated serum protein (GSP), glycated hemoglobin (GHb), serum cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C): detected by a kit (Shanghai Keshun Biotechnology Co., Ltd.).

[0044] The results are as follows Figure 4-5 As shown, compared with the T2DM model control mice, fermented feed intervention significantly reduced fasting blood glucose (FBG) and glycated hemoglobin (GHb) levels in mice. Simultaneously, glycated serum protein (GSP), oral glucose tolerance, serum cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) levels were also significantly lower than the model control levels, while high-density lipoprotein cholesterol (HDL-C) levels were significantly higher than the model control levels. Figure 5 This indicates that the fermented food of this application has a significant regulatory and improving effect on blood glucose, blood lipids and glucose-lipid metabolism in diabetic mice.

[0045] In the final stage of the 8-week intervention, to assess the gut microbiota status of the mice, each mouse was placed individually in a sterile cage and allowed to defecate freely. The feces were quickly collected into sterile centrifuge tubes using sterile forceps, and the gut microbiota composition was analyzed using 16S rRNA high-throughput sequencing. The specific procedure was as follows: Total DNA was extracted using a DNA Kit (OmegaBio-tek, US), and then PCR amplification of the V3-V4 variable region was performed using primers 338F (5`-ACTCCTACGGGAGGCAGCAG-3`) and 806R (5`-GGACTACHVGGGTWTCTAAT-3`). An Illumina library was constructed using the purified amplified fragments. PE300 sequencing was performed using Illumina's Miseq platform. The raw data was quality controlled using FastP software, with Silva 138.1 as the reference database. Data processing was performed using software such as Vsearch (version 2.22.1), QIIME2 (version 2022.8), and RDP classifier (version 2.13).

[0046] The results are as follows Figure 6 As shown, the results indicate that, compared with the model control, the fermentation liquid intervention significantly increased the number of beneficial gut bacteria. Muribaculaceae The abundance of the genera was reduced (4.64% in the model group and 11.23% in the fermentation broth intervention group); while the abundance of harmful bacteria was significantly reduced. Mucispirillum The abundance of [acid / protein] was 11.30% in the model group and 0.22% in the fermented feed group. This indicates that the fermented feed can improve the gut microbiota dysbiosis in T2DM mice.

[0047] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. These modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for increasing the content of active ingredients of a medicinal and edible material, characterized in that, Includes the following steps: (1) Add the Chinese medicinal materials to water at a ratio of 1:5~50, extract at 40~100℃ for 0.5~5h, filter, and obtain the water extract of the Chinese medicinal materials; (2) Add fruits and vegetables to water at a ratio of 1:0.5~10 by weight, and pulp them to obtain a mixed pulp; (3) Mix the mixed slurry and the water extract of Chinese medicinal materials in a mass ratio of 1 to 10:1, inoculate with probiotics, and statically ferment at 20 to 37°C for 24 to 480 hours to obtain the final product.

2. The method for improving the content of active ingredients of a food-cosmetic raw material according to claim 1, characterized in that, The Chinese medicinal materials mentioned in step (1) include ginseng, dendrobium, ganoderma, astragalus, polygonatum, mulberry leaf, kudzu root, tangerine peel, licorice, poria, and platycodon; the mass ratio of ginseng, dendrobium, ganoderma, astragalus, polygonatum, mulberry leaf, kudzu root, tangerine peel, licorice, poria, and platycodon is 1:0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2: 0.5~2; the mass ratio of the Chinese medicinal materials to water is 1:5~20.

3. The method for increasing the content of active ingredients of a food-grade raw material according to claim 1, characterized in that, In step (1), low-temperature plasma-assisted treatment is used during the extraction process. The plasma discharge power is 100~700W, preferably 250~350W, and the plasma treatment time is 10~200s, preferably 50~80s.

4. The method for increasing the content of active ingredients of homologous medicinal and edible materials according to claim 1, characterized in that, The fruits and vegetables mentioned in step (2) include hawthorn, pineapple, apple, jujube and wolfberry. The mass ratio of hawthorn, pineapple, apple, jujube and wolfberry is 2:0.5~2: 0.5~2: 0.5~2: 0.5~2; the mass ratio of the fruits and vegetables to water is 1:0.5~5.

5. The method for increasing the content of active ingredients of homologous medicinal and edible materials according to claim 1, characterized in that, The mass ratio of the mixed slurry to the water extract of the Chinese medicinal materials in step (3) is 2~6:

1.

6. The method for increasing the content of active ingredients of homologous medicinal and edible materials according to claim 1, characterized in that, The probiotics mentioned in step (3) include one or more of the following: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus coagulans, and Bacillus subtilis.

7. The method for increasing the content of active ingredients in food-medicine homologous raw materials according to claim 6, characterized in that, The probiotics mentioned in step (3) are a mixture of Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum, with a ratio of 1:0.5~2:0.5~2:0.5~2; the inoculation volume percentage of the probiotics is 1~10%.

8. The method for increasing the content of active ingredients in food-medicine homologous raw materials according to claim 1, characterized in that, In step (3), ultrasonic intermittent treatment is used during the fermentation process. The ultrasonic power is 50-750W, the ultrasonic time is 20-100s, the intermittent time is 4-24h, and the treatment is repeated 1-5 times. Preferably, the ultrasonic power is 300-600W, the ultrasonic time is 40-100s, the intermittent time is 6-16h, and the treatment is repeated 1-4 times. More preferably, the ultrasonic power is 400-500W, the ultrasonic time is 40-80s, the intermittent time is 10-14h, and the treatment is repeated 1-3 times.

9. The fermented medicinal and edible raw material prepared by the method for increasing the content of active ingredients of medicinal and edible raw materials according to any one of claims 1-8.

10. The use of the medicinal and edible fermented product according to claim 9 in the preparation of health foods and drugs that improve glucose and lipid metabolism.

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