A medicinal food extract for postoperative or post-illness rehabilitation, a preparation method and use thereof

Abstract

A medicinal food extract for postoperative or post-illness recovery, its preparation method, and its uses are disclosed. The raw materials for the medicinal food extract for postoperative or post-illness recovery consist of raw material group A and raw material group B. By weight, raw material group A consists of 5-10 parts ginseng, 10-15 parts sliced ​​Ganoderma lucidum fruiting bodies, 3-5 parts ginger, 3-5 parts Phellinus linteus, 5-8 parts Ficus hirta, and 3-6 parts Prunus persica. By weight, raw material group B consists of 8-12 parts Lycium barbarum, 3-6 parts Hippophae rhamnoides, and 200-300 parts chicken. The beneficial effects of this invention are as follows: 1. It can improve postoperative or post-illness immune indicators while promoting gastrointestinal emptying rate. 2. It has a clear synergistic effect in prolonging exhaustive swimming time and reducing serum corticosterone levels. 3. Through the "decocting first and then stewing" process, water-soluble polysaccharides and fat-soluble components in the medicinal materials are dissolved stepwise.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine diet and functional food technology, and in particular to a medicinal diet extract for postoperative or post-illness recovery, its preparation method and uses. Background Technology

[0002] After surgery (such as tumor resection, organ transplantation, or major trauma repair) or serious illness (such as severe infection or cardiovascular events), the patient's body is in a state of "stress-exhaustion," which, according to traditional Chinese medicine, is often described as "severe depletion of vital energy, and deficiency of qi, blood, essence, and body fluids." Modern medicine has observed two major contradictory and mutually influential clinical problems at this stage: first, the immune system is suppressed, resulting in decreased anti-infection ability and delayed wound healing; second, gastrointestinal dysfunction manifests as loss of appetite and impaired digestion and absorption, leading to difficulties in providing nutritional support (see "Progress in the Mechanism and Treatment of Postoperative Fatigue Syndrome," Chinese Journal of Rehabilitation Medicine, 2022).

[0003] Existing nutritional support programs (such as enteral nutrition formulas) focus on macronutrient supplementation and are insufficient to systematically improve the aforementioned overall functional disorders. Traditional Chinese medicine dietary therapies, such as "ginseng chicken soup" and "lingzhi soup," while having the effect of invigorating qi and replenishing deficiency, are often single-ingredient formulas or tend to be warming and nourishing. They lack specificity for complex postoperative conditions such as "inability to tolerate strong tonics" (i.e., weak spleen and stomach unable to withstand strong tonics) and "restlessness," and generally lack support from modern pharmacological evidence.

[0004] Therefore, it is essential to provide a medicinal food extract for postoperative or post-illness recovery, its preparation method, and its uses to address the shortcomings of existing technologies. Summary of the Invention

[0005] One objective of this invention is to overcome the shortcomings of existing technologies and provide a medicinal food extract for postoperative or post-illness recovery. This medicinal food extract can simultaneously improve the low cellular immune function and insufficient gastrointestinal motility in patients recovering from surgery or serious illness, and alleviate problems such as physical fatigue and anxiety.

[0006] The above-mentioned objectives of the present invention are achieved through the following technical measures: A medicinal diet extract for postoperative or post-illness recovery is provided, wherein the raw materials of the medicinal diet extract are composed of raw material group A and raw material group B.

[0007] By weight, the raw material group A consists of 5 to 10 parts ginseng, 10 to 15 parts sliced ​​Ganoderma lucidum fruiting bodies, 3 to 5 parts ginger, 3 to 5 parts Phellinus linteus, 5 to 8 parts Ficus hirta, and 3 to 6 parts Prunus persica.

[0008] By weight, ingredient group B consists of 8 to 12 parts of wolfberry, 3 to 6 parts of sea buckthorn, and 200 to 300 parts of chicken.

[0009] By weight, the raw material group A consists of 8 parts ginseng, 12 parts sliced ​​Ganoderma lucidum fruiting bodies, 4 parts ginger, 4 parts Phellinus linteus, 7 parts Ficus hirta and 5 parts Prunus persica.

[0010] By weight, ingredient group B consists of 10 parts goji berries, 250 parts chicken, and 5 parts sea buckthorn.

[0011] Preferably, the ginseng mentioned above is sun-dried ginseng or red ginseng.

[0012] Preferably, the chicken mentioned above is skinless domestic chicken or black-boned chicken.

[0013] Preferably, the above-mentioned Ganoderma lucidum fruiting body slices are slices from 5-year-old Ganoderma lucidum fruiting bodies.

[0014] The second objective of this invention is to overcome the shortcomings of existing technologies by providing a method for preparing a medicinal food extract for postoperative or post-illness recovery. The medicinal food extract obtained by this method can simultaneously improve the low cellular immune function and insufficient gastrointestinal motility in patients recovering from surgery or serious illness, and alleviate problems such as physical fatigue and anxiety.

[0015] The above-mentioned objectives of the present invention are achieved through the following technical measures: A method for preparing a medicinal food extract for postoperative or post-illness recovery, as described above, is provided, comprising the following steps: S1. Place the raw material group A in a container, add 1000mL to 1500mL of water, soak for 20min to 40min, bring to a boil over high heat, then reduce to low heat and simmer for 40min to 60min. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam it over water for 60-80 minutes to obtain the medicinal food extract.

[0016] In step S2, the chicken in the raw material group B is first blanched.

[0017] The method for preparing the medicinal food extract for postoperative or post-illness recovery of the present invention comprises the following steps: S1. Place the raw material group A in a container, add 1200mL of water, soak for 30min, bring to a boil over high heat, then reduce to low heat and simmer for 50min. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam for 70 minutes to obtain the medicinal food extract.

[0018] The third objective of this invention is to provide a method for preparing functional foods that avoids the shortcomings of the prior art by preparing medicinal food extracts that can simultaneously improve the low cellular immune function and insufficient gastrointestinal motility of patients in the recovery period after surgery or serious illness into functional foods.

[0019] The above-mentioned objectives of the present invention are achieved through the following technical measures: A method for preparing a functional food is provided, wherein the medicinal food extract obtained by the above preparation method is used as the active ingredient, and food-acceptable excipients or auxiliary ingredients are added to obtain the functional food.

[0020] The functional food is a decoction, and the preparation process involves adding salt to a medicinal food extract. or The functional food is a concentrated liquid and is prepared by the following steps: A1. Filter the solid from the medicinal food extract to obtain a clear liquid; A2. Place the clarified liquid from A1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. A3. Fill the initial concentrate of A2 into sterile containers, each sterile container having a filling capacity of 50mL to 100mL, and then sterilize to obtain the concentrate; or The functional food is in granule form and is prepared by the following steps: B1. Filter the solid from the medicinal food extract to obtain a clear liquid; B2. Place the clarified liquid from B1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. B3. Spray dry the initial concentrate of B2. The spray drying parameters are: inlet air temperature 160℃~180℃ and outlet air temperature 80℃~90℃. Then collect the dried powder. B4. Mix the dried powder of B3 with soluble starch and dextrin in a weight ratio of 5:1:1 until homogeneous. Then, use 70% to 85% ethanol as a wetting agent to prepare a soft mass, filter it through a 14-mesh sieve to granulate it, and then dry it at 60℃ to 70℃ until the moisture content is <5% to obtain granules. B5. Dispense the granules of B4 into aluminum foil bags, with each aluminum foil bag containing 10g to 15g, to obtain the granules. or The functional food is a paste and is prepared by the following steps: C1. Filter the solid from the medicinal food extract to obtain a clear liquid; C2. Place the clear liquid from C1 in a container, bring it to a boil over high heat, and then simmer over low heat until it reduces to 1 / 10 of its original volume. C3. Add honey or rock sugar at 10% to 20% of the weight of the clear liquid from C2, and continue to concentrate until the relative density is 1.35 to 1.40 to obtain a thick paste. C4. Fill the thick paste-like substance from C3 into glass bottles; or The functional food is a freeze-dried powder and is prepared by the following steps: D1. Filter the solid from the medicinal food extract to obtain a clear liquid; D2. Place the clear liquid from D1 in a container and concentrate it to 1 / 5 of its original volume to obtain a pre-concentrated liquid. D3. Place the pre-concentrated solution from D2 in a freeze-drying pan with a thickness not exceeding 2 cm, pre-freeze at -40℃ for 4 hours, and then sublimate and dry under a pressure of less than 20 Pa. The drying temperature program is as follows: heat from -40℃ to -10℃ and maintain for 12 hours, heat from -10℃ to 10℃ and maintain for 6 hours, and heat from 10℃ to 30℃ and maintain for 4 hours. D4. Take out the freeze-dried block, crush it through an 80-mesh sieve to obtain freeze-dried powder, and package the freeze-dried powder into aluminum foil bags or bottles to obtain the freeze-dried powder.

[0021] The fourth objective of this invention is to overcome the shortcomings of the prior art by providing a medicinal food extract for the preparation of functional foods that improve cellular immune function and gastrointestinal motility in patients recovering from surgery or serious illness. This medicinal food extract can simultaneously improve cellular immune function and gastrointestinal motility in patients recovering from surgery or serious illness, and alleviate problems such as physical fatigue and anxiety. Therefore, it is suitable for improving cellular immune function and gastrointestinal motility in patients recovering from surgery or serious illness.

[0022] The above-mentioned objectives of the present invention are achieved through the following technical measures: This invention provides the use of a medicinal food extract in the preparation of a functional food for improving cellular immune function and gastrointestinal motility in patients recovering from surgery or serious illness. The functional food uses the medicinal food extract described above as the active ingredient and adds food-acceptable excipients or auxiliary ingredients; or the functional food uses the medicinal food extract obtained by the above preparation method as the active ingredient and adds food-acceptable excipients or auxiliary ingredients.

[0023] This invention discloses a medicinal food extract for postoperative or post-illness recovery, its preparation method, and its uses. The raw materials for the medicinal food extract for postoperative or post-illness recovery consist of raw material group A and raw material group B. By weight, raw material group A consists of 5-10 parts ginseng, 10-15 parts sliced ​​Ganoderma lucidum fruiting bodies, 3-5 parts ginger, 3-5 parts Phellinus linteus, 5-8 parts Ficus hirta, and 3-6 parts Prunus persica. By weight, raw material group B consists of 8-12 parts Lycium barbarum, 3-6 parts Hippophae rhamnoides, and 200-300 parts chicken. The beneficial effects of this invention are as follows: 1. It can simultaneously improve immunosuppression and insufficient gastrointestinal motility during postoperative or post-illness recovery; 2. It has a clear anti-fatigue synergistic effect, can prolong exhaustive swimming time, and reduce serum corticosterone levels; 3. The use of a decoction-then-stewing process promotes the stepwise dissolution of water-soluble polysaccharides and fat-soluble components, synergistically enhancing bioavailability and overall efficacy with carnosine and amino acids in chicken. Detailed Implementation

[0024] The technical solution of the present invention will be further described with reference to the following embodiments. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods.

[0025] Example 1

[0026] A medicinal food extract for postoperative or post-illness recovery, the raw materials of which consist of raw material group A and raw material group B.

[0027] By weight, raw material group A consists of 5 to 10 parts ginseng, 10 to 15 parts sliced ​​Ganoderma lucidum fruiting bodies, 3 to 5 parts ginger, 3 to 5 parts Phellinus linteus, 5 to 8 parts Ficus hirta, and 3 to 6 parts Prunus persica. By weight, ingredient group B consists of 8 to 12 parts goji berries, 3 to 6 parts sea buckthorn, and 200 to 300 parts chicken.

[0028] The ginseng is either sun-dried ginseng or red ginseng; the chicken is skinless domestic chicken or black-boned chicken. The Ganoderma lucidum fruiting body slices are slices of 5-year-old Ganoderma lucidum fruiting bodies.

[0029] The above-mentioned medicinal food extract is prepared by the following steps: S1. Place raw material group A in a container, add 1000mL~1500mL of water, soak for 20min~40min, bring to a boil over high heat, then reduce to low heat and simmer for 40min~60min. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam it over water for 60-80 minutes to obtain the medicinal food extract.

[0030] In S2, the chicken in raw material group B is first blanched.

[0031] This embodiment is a general process description. Specific parameters can be adjusted by referring to the preferred range or optimal value of Embodiments 2-4 below.

[0032] The beneficial effects of this medicinal food extract used for postoperative or post-illness recovery are as follows: 1. It can simultaneously improve immunosuppression and insufficient gastrointestinal motility during the postoperative or post-illness recovery period; 2. It has a clear anti-fatigue synergistic effect, which can prolong the time of exhaustive swimming and reduce serum corticosterone levels; 3. The process of first decocting and then stewing promotes the stepwise dissolution of water-soluble polysaccharides and fat-soluble components, which synergize with carnosine and amino acids in chicken to enhance bioavailability and overall efficacy.

[0033] Example 2

[0034] A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 1, except that: ingredient group A consists of 5g ginseng, 15g sliced ​​Ganoderma lucidum fruiting body, 3g ginger, 5g Phellinus linteus, 8g Ficus hirta, and 6g Prunus persica. Ingredient group B consists of 12g wolfberry, 6g sea buckthorn, and 200g chicken.

[0035] The ginseng is red ginseng; the chicken is skinless domestic chicken. The Ganoderma lucidum fruiting body slices are slices of 5-year-old Ganoderma lucidum fruiting bodies.

[0036] The above-mentioned medicinal food extract is prepared by the following steps: S1. Place raw material group A in a container, add 1200mL of water, soak for 30 minutes, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam for 70 minutes to obtain the medicinal food extract.

[0037] Example 3

[0038] A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 1, except that: by weight, ingredient group A consists of 10g ginseng, 10g sliced ​​Ganoderma lucidum fruiting body, 5g ginger, 3g Phellinus linteus, 5g Ficus hirta, and 3g Prunus persica. Ingredient group B consists of 8g wolfberry, 3g sea buckthorn, and 300g chicken.

[0039] The ginseng is sun-dried ginseng; the chicken is black-boned chicken. The Ganoderma lucidum fruiting body slices are slices of 5-year-old Ganoderma lucidum fruiting bodies.

[0040] The above-mentioned medicinal food extract is prepared by the following steps: S1. Place raw material group A in a container, add 1200mL of water, soak for 30 minutes, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam for 70 minutes to obtain the medicinal food extract.

[0041] Example 4

[0042] A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 1, except that: ingredient group A consists of 8g ginseng, 12g sliced ​​Ganoderma lucidum fruiting bodies, 4g ginger, 4g Phellinus linteus, 7g Ficus hirta, and 5g Prunus persica. Ingredient group B consists of 10g wolfberry, 250g chicken, and 5g sea buckthorn.

[0043] The ginseng is sun-dried ginseng; the chicken is black-boned chicken. The Ganoderma lucidum fruiting body slices are slices of 5-year-old Ganoderma lucidum fruiting bodies.

[0044] The above-mentioned medicinal food extract is prepared by the following steps: S1. Place raw material group A in a container, add 1200mL of water, soak for 30 minutes, bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam for 70 minutes to obtain the medicinal food extract.

[0045] Comparative Example 1 A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that: ingredient group A consists of 15g ginseng, 5g sliced ​​Ganoderma lucidum fruiting body, 2g ginger, 10g Phellinus linteus, 3g Ficus hirta, and 7g Prunus persica. Ingredient group B consists of 5g wolfberry, 250g chicken, and 9g sea buckthorn.

[0046] Comparative Example 2 A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that: ingredient group A consists of 2g ginseng, 20g sliced ​​Ganoderma lucidum fruiting bodies, 4g ginger, 2g Phellinus linteus, 12g Ficus hirta, and 1g Prunus persica. Ingredient group B consists of 15g wolfberry, 250g chicken, and 1g sea buckthorn.

[0047] Comparative Example 3 A medicinal diet extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that the raw materials of the medicinal diet extract contain only 55g of ginseng.

[0048] The above-mentioned medicinal food extract is prepared by the following steps: ginseng is placed in a container, 1200mL of water is added, soaked for 30min, brought to a boil over high heat, then simmered over low heat for 120min to obtain the medicinal food extract.

[0049] Comparative Example 4 A medicinal diet extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that the raw material of the medicinal diet extract contains only 55g of Ganoderma lucidum fruiting body slices.

[0050] The above-mentioned medicinal food extract is prepared by the following steps: place the sliced ​​Ganoderma lucidum fruiting body in a container, add 1200mL of water, soak for 30min, bring to a boil over high heat, then reduce to low heat and simmer for 120min to obtain the medicinal food extract.

[0051] Comparative Example 5 A medicinal diet extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that the raw materials of the medicinal diet extract contain only 55g of Phellinus linteus.

[0052] The above-mentioned medicinal food extract is prepared by the following steps: place Phellinus linteus in a container, add 1200mL of water, soak for 30min, bring to a boil over high heat, then reduce to low heat and simmer for 120min to obtain the medicinal food extract.

[0053] Comparative Example 6 A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that: ingredient group A consists of 8g ginseng, 17g sliced ​​Ganoderma lucidum fruiting bodies, 4g ginger, 4g Phellinus linteus, and 7g Prunus armeniaca. Ingredient group B consists of 10g wolfberry, 250g chicken, and 5g sea buckthorn.

[0054] Comparative Example 7 A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that: ingredient group A consists of 13g ginseng, 12g Phellinus linteus, 4g ginger, and 10g Ficus hirta. Ingredient group B consists of 10g wolfberry, 250g chicken, and 6g sea buckthorn.

[0055] Comparative Example 8 A medicinal food extract for postoperative or post-illness recovery, with other characteristics the same as in Example 4, except that: ingredient group A consists of 8g ginseng, 4g ginger, 4g Phellinus linteus, 7g Ficus hirta, and 10g Prunus persica. Ingredient group B consists of 10g wolfberry, 250g chicken, and 5g sea buckthorn.

[0056] Example of effect 1. Immune function related indicators SPF-grade male Kunming mice, weighing 18g-22g, were randomly divided into 13 groups of 10 mice each after one week of acclimatization feeding: blank control group, model control group, Examples 2-4, and Comparative Examples 1-8.

[0057] Except for the blank control group, all other groups used the surgical trauma plus restraint stress method to establish a composite pathological model of postoperative recovery period: after mice were anesthetized with isoflurane, a 2cm long incision was made in the abdomen, the cecum was dissected and the cecum serosa was rubbed with sterile gauze until punctate bleeding appeared. After the cecum was put back in, the abdominal wall was sutured layer by layer. The mice's tails were restrained for 4 hours each day for 2 consecutive days after the operation to simulate the stress state after clinical surgical trauma.

[0058] The day after model establishment, administration of medication began by gavage. The blank control group and the model control group received an equal volume of distilled water. The dosage for each administration group was calculated as 10 times the adult clinical dose. Administration was once daily by gavage for 14 consecutive days. Examples 2-4 and Comparative Examples 1-8 were administered at the adult clinical equivalent dose. The following tests were performed 24 hours after the last administration: Cellular immune function is mainly reflected by assessing the number, proportion, and functional status of immune cells such as T lymphocytes, B lymphocytes, and natural killer (NK) cells. This study used flow cytometry to detect lymphocyte subsets. The experimental method involved enucleation to collect blood, separating peripheral blood lymphocytes, and using flow cytometry to detect CD4+ T and CD8+ T lymphocytes, then calculating the CD4+ / CD8+ T lymphocyte ratio. Simultaneously, mouse spleens were harvested, weighed, and the spleen index was calculated. The MTT assay was used to detect the proliferative capacity of splenic lymphocytes. Flow cytometry detection of lymphocyte subsets utilizes fluorescently labeled monoclonal antibodies that specifically bind to marker antigens on the surface of immune cells (such as CD3, CD4, CD8, CD19, and CD56). Flow cytometry collects and analyzes different fluorescence signals to accurately distinguish various immune cell types and calculate their proportions and numbers. The principle of the MTT assay for T lymphocyte proliferation is that T lymphocytes proliferate under the stimulation of specific antigens or mitogens (such as PHA and ConA). The tetrazolium salt in the MTT or CCK-8 reagent can be reduced to colored crystals by mitochondrial dehydrogenases in the proliferating cells. The amount of crystals is positively correlated with the degree of cell proliferation. The cell proliferation activity can be reflected by detecting the absorbance value using an ELISA reader. The results are shown in Table 1. Table 1. CD4+ / CD8+ T lymphocyte ratio and splenic lymphocyte proliferation absorbance of different medicinal diet extracts

[0059] Note: Compared with the blank control group, #P<0.01; compared with the model group, *P<0.05 (ANOVA + Dunnett's test).

[0060] Table 1 shows that, compared with the blank control group, the peripheral blood CD4+ / CD8+ ratio and splenic lymphocyte proliferation capacity of mice in the model control group were significantly decreased (P<0.01), indicating that the postoperative stress model was successful and the mice exhibited significant immunosuppression. Examples 2-4 all significantly improved the CD4+ / CD8+ ratio and splenic lymphocyte proliferation capacity (P<0.05), with Example 4 showing the best effect, indicating that the formulation of this invention has a significant immunomodulatory effect. Comparative Examples 1 and 2 showed improvement, but the effect was significantly weaker than that of Examples 2-4; the single-herb groups in Comparative Examples 3-5 showed weak improvement, and the effects of Comparative Examples 6-8 were significantly weaker than those of Examples 2-4.

[0061] 2. Gastrointestinal motility testing SPF-grade male Kunming mice, weighing 18g-22g, were randomly divided into 13 groups (n=10 per group) after one week of acclimatization: blank control group, model control group, Examples 2-4, and Comparative Examples 1-8. Except for the blank control group, all other groups used a surgical trauma and restraint stress method to establish a postoperative recovery period composite pathological model: mice were anesthetized with isoflurane, a 2cm incision was made in the abdomen, the cecum was dissected, and the cecal serosal surface was rubbed with sterile gauze until punctate bleeding appeared. After the cecum was repositioned, the abdominal wall was sutured layer by layer. For two consecutive days post-surgery, the mice's tails were restrained for 4 hours daily to simulate the postoperative stress state of clinical surgery. Gavage administration began on the second day after model establishment. The blank control group and model control group received an equal volume of distilled water. The dosage for each administration group was calculated as 10 times the adult clinical dose, administered once daily for 14 consecutive days. Examples 2-4 and Comparative Examples 1-8 were administered at the adult clinical equivalent dose. Twenty-four hours after the last administration, indicators were measured. Mice in each group were administered 0.5% phenol red saline solution by gavage. After 30 minutes, they were euthanized by cervical dislocation. The stomach and entire small intestine were removed from the abdominal cavity, and the distance phenol red traveled in the small intestine was measured. The gastrointestinal emptying rate was calculated, and the results are shown in Table 2. Table 2. Gastrointestinal emptying rate of different medicinal diet extracts

[0062] Note: Compared with the blank control group, #P<0.01; compared with the model group, *P<0.05 (ANOVA + Dunnett's test).

[0063] Table 2 shows that the gastrointestinal emptying rate was significantly lower in the model control group (P<0.01), indicating that postoperative stress significantly inhibited gastrointestinal function. Examples 2-4 all significantly improved the gastrointestinal emptying rate (P<0.05), with Example 4 showing the best effect, demonstrating that the formula of this invention can effectively improve postoperative gastrointestinal motility deficiency. Comparative Examples 1 and 2, due to imbalanced formulations, showed significantly lower increases in gastrointestinal emptying rate compared to Examples 2-4; the single-herb groups in Comparative Examples 3-5 showed weak improvement, and the combined groups in Comparative Examples 6-8 were less effective than the examples.

[0064] 3. Anti-fatigue behavioral test SPF-grade male ICR mice, 6-8 weeks old and weighing 20-25g, were used, with 10 mice per group. They were acclimatized for one week (temperature 22±2℃, humidity 55±5%, 12h light-dark cycle, free access to food and water). Then, they were divided into groups and treated as follows: Control group: administered physiological saline by gavage (10mL / kg / d); Model group: chronic fatigue model: restrained for 4 hours daily for 21 consecutive days, with food restricted to 60% of normal intake and administered physiological saline by gavage. Drug administration group (Drug, 100mg / kg): chronic fatigue model, further supplemented with oral administration of the medicinal food extracts of Examples 2 to 4 and Comparative Example 8 of this invention (10mL / kg / d) for 21 consecutive days.

[0065] The detection indicators and methods are as follows: Exhaustion swimming test: 30 minutes after the last administration, mice were placed in a constant temperature water bath (30 cm in diameter and 40 cm in depth) with a tail weight of 5% of their body weight. The time from the start of swimming until the head sank to the surface for 10 seconds without surfacing was recorded (exhaustion time).

[0066] Rotary bar experiment: 30 minutes after the last administration, the mice were placed in a rotary bar apparatus (rotation speed 5-20 rpm, acceleration time 5 min), and the latency (stay time) of the mice falling from the rotary bar was recorded. Each group was trained 3 times and the average value was taken.

[0067] Spontaneous activity experiment: 30 minutes after the last drug administration, mice were placed in an open field box (50×50×40cm) and tracked via video for 10 minutes, recording the total activity distance (reflecting exercise endurance). The results are shown in Table 3. Table 3. Anti-fatigue behavioral test data of different medicinal diet extracts

[0068] Note: Compared with the blank control group, #P<0.01; compared with the model group, *P<0.05 (ANOVA + Dunnett's test).

[0069] Table 3 shows that the exhaustive swimming time, rotarod dwell time, and voluntary activity distance of the model control group were significantly lower than those of the blank control group (P<0.01), indicating that the chronic fatigue model was successfully constructed. Compared with Examples 2-4, Comparative Examples 6-8 showed significantly worse results in prolonging exhaustive swimming time, increasing rotarod dwell time, and extending voluntary activity distance when at least one of *Gynostemma pentaphyllum* or *Ganoderma lucidum* was missing. The effects were significantly weaker than the full-formula approach but stronger than the model control group.

[0070] 4. Anti-anxiety behavioral test SPF-grade male SD rats, 8-10 weeks old, weighing 220-250g, were used, with 8 rats in each group, and the feeding conditions were the same as before.

[0071] Grouping and processing: Control group: Intraperitoneal injection of normal saline (5 mL / kg / d); Model group: Chronic unpredictable mild stress (CUMS) model (randomly administered stimuli such as restraint, tilted cage, damp bedding, and day-night reversal, one type per day for 28 consecutive days) + saline injection; Drug administration group (Drug, 50 mg / kg): Intraperitoneal injection (5 mL / kg / d) of the CUMS model and the medicinal food extracts of Examples 2-4 and Comparative Example 8, for 28 consecutive days.

[0072] Detection indicators and methods: Elevated cross maze (EPM): 1 hour after the last administration, rats were placed in the center of the cross maze (two open arms 50×10cm, two closed arms 50×10×40cm, 50cm above the ground). Video recording was performed for 5 minutes, and the percentage of rats entering the maze with open arms (number of open arms / total number of arms × 100%) and the percentage of rats staying with open arms (time with open arms / total time × 100%) were recorded.

[0073] Light-dark box test (LDB): 1 hour after the last administration, rats were placed in a light-dark box (light box 20×20×30cm, dark box 20×20×30cm, central passage 5×5cm), and the time spent in the light box and the number of times they moved through it were recorded within 5 minutes.

[0074] Social interaction experiment: 1 hour after the last administration, the experimental rats and unfamiliar rats (similar in weight and of the same sex) were placed in an interaction box (40cm×40cm×30cm), and the active social time (smelling, grooming, mounting, etc.) within 10 minutes was recorded, as shown in Table 4.

[0075] Table 4. Data on anti-anxiety behavior testing

[0076] Note: Compared with the blank control group, #P<0.01; compared with the model group, *P<0.05 (ANOVA + Dunnett's test).

[0077] Table 4 shows that the EPM open-arm dwell time, number of open-arm entries, light and dark box dwell time, and social interaction time were all significantly reduced in the model control group (P<0.01), indicating the success of the anxiety model. Examples 2-4 significantly improved the above anxiety indicators (P<0.05), with Example 4 showing the best effect, indicating that the formulation of the present invention has a good anti-anxiety effect. Although the anti-anxiety effects of Comparative Examples 1 and 2 were better than those of the model group, they were weaker than those of Examples 2-4; although the anti-anxiety effects of Comparative Examples 6-8 when at least one of *Ganoderma lucidum* and *Ganoderma lucidum* was lacking were better than those of the model group, they were weaker than those of Examples 2-4.

[0078] 4. Acute toxicity test SPF-grade Kunming mice, half male and half female, weighing 18-22g, were used in 3 groups of 5 mice each for acute toxicity and long-term safety evaluation.

[0079] The concentrated extracts of the medicinal diets from Examples 2 to 4 were administered to mice via gavage at a dose 50 times the clinical adult dose. Mice were observed for 14 consecutive days.

[0080] Results: The mice showed no mortality, lethargy, diarrhea, hair loss, or abnormal weight; their coat color, diet, and activity were normal.

[0081] 5. Safety of long-term gavage SPF-grade Kunming mice, half male and half female, weighing 18-22g, were used in 3 groups of 5 mice each for acute toxicity and long-term safety evaluation.

[0082] The medicinal food extracts from Examples 2 to 4 were administered to mice by gavage for 28 consecutive days, with each dose being 10 times the clinical adult dose. After 28 days, liver and kidney function, blood routine, and organ pathology were tested.

[0083] The results showed that the mice had normal blood routine, liver function, kidney function and organ anatomy, with no obvious toxic side effects, no organ damage, and good tolerance.

[0084] In summary, the comprehensive formulation of the medicinal food extract of this invention achieves synergistic regulation of immunity, gastrointestinal health, physical strength, and mood, with significantly better effects than single-ingredient, flavorless, or unbalanced combinations. It has clear clinical application value, and the above data show a consistent synergistic effect across multiple indicators. Furthermore, the medicinal food extract of this invention is highly safe, has no toxic side effects, and can be consumed long-term, making it suitable for long-term conditioning in postoperative and post-illness recovery populations.

[0085] Example 5

[0086] A method for preparing a functional food, wherein the medicinal food extract is the active ingredient of the medicinal food extracts used for postoperative or post-illness recovery in Examples 2 to 4, and food-acceptable excipients or auxiliary ingredients are added.

[0087] The functional food of the present invention is prepared into decoction, concentrate, granules, paste or freeze-dried powder by using the above-mentioned medicinal food extract as active ingredient and adding food-acceptable excipients or auxiliary ingredients.

[0088] When the functional food is a soup and the preparation step involves adding salt to a medicinal food extract, the amount of salt added is 0.1% w / v to 0.13% w / v of the medicinal food extract.

[0089] When the functional food is a concentrated liquid and prepared by the following steps: A1. Filter the solid from the medicinal food extract to obtain a clear liquid; A2. Place the clarified liquid from A1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. A3. Fill the initial concentrate of A2 into sterile containers, each with a filling capacity of 50mL to 100mL, and then sterilize to obtain the concentrate. The sterilization can be carried out by high temperature and high pressure sterilization (121℃, 15 minutes to 20 minutes) or ultra-high temperature instantaneous sterilization (UHT).

[0090] When the functional food is in granule form and prepared by the following steps: B1. Filter the solid from the medicinal food extract to obtain a clear liquid; B2. Place the clarified liquid from B1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. B3. Spray dry the initial concentrate of B2. The spray drying parameters are: inlet air temperature 160℃~180℃ and outlet air temperature 80℃~90℃. Then collect the dried powder. B4. Mix the dried powder of B3 with soluble starch and dextrin in a weight ratio of 5:1:1 until homogeneous. Then, use 70% to 85% ethanol as a wetting agent to prepare a soft mass, filter it through a 14-mesh sieve to granulate it, and then dry it at 60℃ to 70℃ until the moisture content is <5% to obtain granules. B5. Dispense the granules of B4 into aluminum foil bags, with each aluminum foil bag containing 10g to 15g, to obtain the granules.

[0091] When the functional food is a paste or nutrient and is prepared by the following steps: C1. Filter the solid from the medicinal food extract to obtain a clear liquid; C2. Place the clear liquid from C1 in a container, bring it to a boil over high heat, and then simmer over low heat until it reduces to 1 / 10 of its original volume. C3. Add honey or rock sugar at 10% to 20% of the weight of the clear liquid from C2, and continue to concentrate until the relative density is 1.35 to 1.40 to obtain a thick paste. C4. Fill the thick paste from C3 into glass bottles.

[0092] When the functional food is a freeze-dried powder and prepared by the following steps: D1. Filter the solid from the medicinal food extract to obtain a clear liquid; D2. Place the clear liquid from D1 in a container and concentrate it to 1 / 5 of its original volume to obtain a pre-concentrated liquid. D3. Place the pre-concentrated solution from D2 in a freeze-drying pan with a thickness not exceeding 2 cm, pre-freeze at -40℃ for 4 hours, and then sublimate and dry under a pressure of less than 20 Pa. The drying temperature program is as follows: heat from -40℃ to -10℃ and maintain for 12 hours, heat from -10℃ to 10℃ and maintain for 6 hours, and heat from 10℃ to 30℃ and maintain for 4 hours. D4. Take out the freeze-dried block, crush it through an 80-mesh sieve to obtain freeze-dried powder, and package the freeze-dried powder into aluminum foil bags or bottles to obtain the freeze-dried powder.

[0093] Example 6

[0094] The use of a medicinal food extract in the preparation of functional foods that improve cellular immune function and gastrointestinal motility in patients recovering from surgery and serious illness, wherein the medicinal food extract is the active ingredient of the medicinal food extracts of Examples 2 to 4, and food-acceptable excipients or auxiliary ingredients are added.

[0095] Data from efficacy examples demonstrate that the medicinal food extract of this invention can significantly increase the CD4+ / CD8+ T lymphocyte ratio in peripheral blood, increase the absorbance of splenic lymphocyte proliferation, and simultaneously improve gastrointestinal emptying rate; moreover, it significantly enhances anti-fatigue and anti-anxiety effects. Therefore, the medicinal food extract of this invention can simultaneously regulate immunity, gastrointestinal function, and physical and mental state, better meeting the needs of postoperative recovery. It can be used as a functional food to improve the low cellular immune function and insufficient gastrointestinal motility in patients recovering from surgery or serious illness.

[0096] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A medicinal food extract for post-surgery or post-illness recovery, characterized by: The raw materials for the medicinal food extract consist of raw material group A and raw material group B; By weight, the raw material group A consists of 5 to 10 parts ginseng, 10 to 15 parts sliced ​​Ganoderma lucidum fruiting bodies, 3 to 5 parts ginger, 3 to 5 parts Phellinus linteus, 5 to 8 parts Ficus hirta, and 3 to 6 parts Prunus persica. By weight, ingredient group B consists of 8 to 12 parts of wolfberry, 3 to 6 parts of sea buckthorn, and 200 to 300 parts of chicken.

2. The medicinal extract according to claim 1 for post-surgery or post-illness rehabilitation, characterized in that: By weight, the raw material group A consists of 8 parts ginseng, 12 parts sliced ​​Ganoderma lucidum fruiting bodies, 4 parts ginger, 4 parts Phellinus linteus, 7 parts Ficus hirta and 5 parts Prunus persica. By weight, ingredient group B consists of 10 parts goji berries, 250 parts chicken, and 5 parts sea buckthorn.

3. The medicinal extract according to claim 2 for post-surgery or post-illness recovery, characterized in that: The ginseng mentioned is either sun-dried ginseng or red ginseng.

4. The medicinal extract according to claim 3 for post-surgery or post-illness rehabilitation, characterized in that: The chicken mentioned is skinless domestic chicken or black-boned chicken.

5. The medicinal extract according to claim 4 for post-surgery or post-illness recovery, characterized by: The Ganoderma lucidum fruiting body slices were slices from 5-year-old Ganoderma lucidum fruiting bodies.

6. A method for preparing a medicinal food extract for postoperative or post-illness recovery as described in any one of claims 1 to 5, characterized in that, Prepared by the following steps: S1. Place the raw material group A in a container, add 1000mL to 1500mL of water, soak for 20min to 40min, bring to a boil over high heat, then reduce to low heat and simmer for 40min to 60min. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam it over water for 60-80 minutes to obtain the medicinal food extract. In step S2, the chicken in the raw material group B is first blanched.

7. The method for preparing the medicinal food extract for postoperative or post-illness recovery according to claim 6, comprising the following steps: S1. Place the raw material group A in a container, add 1200mL of water, soak for 30min, bring to a boil over high heat, then reduce to low heat and simmer for 50min. S2. Filter the mixture. Add the filtrate and raw material group B into a container and steam for 70 minutes to obtain the medicinal food extract.

8. A method for preparing a functional food, characterized in that: The functional food is obtained by using the medicinal food extract prepared by any one of the preparation methods described in claims 6-7 as the active ingredient and adding food-acceptable excipients or auxiliary ingredients.

9. The method for preparing functional food according to claim 8, characterized in that: The functional food is a decoction, and the preparation process involves adding salt to a medicinal food extract. or The functional food is a concentrated liquid and is prepared by the following steps: A1. Filter the solid from the medicinal food extract to obtain a clear liquid; A2. Place the clarified liquid from A1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. A3. Fill the initial concentrate of A2 into sterile containers, each sterile container having a filling capacity of 50mL to 100mL, and then sterilize to obtain the concentrate; or The functional food is in granule form and is prepared by the following steps: B1. Filter the solid from the medicinal food extract to obtain a clear liquid; B2. Place the clarified liquid from B1 into a vacuum concentration tank and concentrate it to 1 / 5 to 1 / 10 of its original volume under conditions of 50℃~60℃ and 0.08MPa~0.1MPa to obtain the initial concentrate. B3. Spray dry the initial concentrate of B2. The spray drying parameters are: inlet air temperature 160℃~180℃ and outlet air temperature 80℃~90℃. Then collect the dried powder. B4. Mix the dried powder of B3 with soluble starch and dextrin in a weight ratio of 5:1:1 until homogeneous. Then, use 70% to 85% ethanol as a wetting agent to prepare a soft mass, filter it through a 14-mesh sieve to granulate it, and then dry it at 60℃ to 70℃ until the moisture content is <5% to obtain granules. B5. Dispense the granules of B4 into aluminum foil bags, with each aluminum foil bag containing 10g to 15g, to obtain the granules. or The functional food is a paste and is prepared by the following steps: C1. Filter the solid from the medicinal food extract to obtain a clear liquid; C2. Place the clear liquid from C1 in a container, bring it to a boil over high heat, and then simmer over low heat until it reduces to 1 / 10 of its original volume. C3. Add honey or rock sugar at 10% to 20% of the weight of the clear liquid from C2, and continue to concentrate until the relative density is 1.35 to 1.40 to obtain a thick paste. C4. Fill the thick paste-like substance from C3 into glass bottles; or The functional food is a freeze-dried powder and is prepared by the following steps: D1. Filter the solid from the medicinal food extract to obtain a clear liquid; D2. Place the clear liquid from D1 in a container and concentrate it to 1 / 5 of its original volume to obtain a pre-concentrated liquid. D3. Place the pre-concentrated solution from D2 in a freeze-drying pan with a thickness not exceeding 2 cm, pre-freeze at -40℃ for 4 hours, and then sublimate and dry under a pressure of less than 20 Pa. The drying temperature program is as follows: heat from -40℃ to -10℃ and maintain for 12 hours, heat from -10℃ to 10℃ and maintain for 6 hours, and heat from 10℃ to 30℃ and maintain for 4 hours. D4. Take out the freeze-dried block, crush it through an 80-mesh sieve to obtain freeze-dried powder, and package the freeze-dried powder into aluminum foil bags or bottles to obtain the freeze-dried powder.

10. The use of a medicinal food extract in the preparation of functional foods that improve cellular immune function and gastrointestinal motility in patients recovering from surgery or serious illness, characterized in that: The functional food uses the medicinal food extracts described in any one of claims 1-5 as active ingredients, and adds food-acceptable excipients or auxiliary ingredients; or The functional food uses the medicinal food extract prepared by any of the preparation methods described in claims 6-7 as the active ingredient, and adds food-acceptable excipients or auxiliary ingredients.

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