Fermented product for improving gastric acid reflux, gastric burning, and gastric distension and method for preparing the same

Abstract

The present application belongs to the technical field of biological medicine, and particularly relates to a fermentation product for improving gastric acid reflux, gastric burning and gastric distension and a preparation method thereof. The fermentation product contains, by weight, 30-55 parts of Dendrobium officinale, 30-50 parts of Ophiopogon japonicus, 20-40 parts of Agastache rugosa, 20-30 parts of Citrus medica, 10-25 parts of Hericium erinaceus, 7-16 parts of enzyme preparation and 0.09-0.20 parts of fermenting agent. The fermentation product obtained by the present application can improve the gastric electric frequency and amplitude of rats, improve the gastric juice pH value and the esophageal mucosa pH value of the lower segment, reduce the pepsin activity, and regulate the gastrointestinal hormone level to achieve the purpose of improving gastric acid reflux, gastric burning and gastric distension.

Description

Technical Field

[0001] This invention belongs to the field of biomedical technology, specifically relating to a fermentation product and its preparation method for improving acid reflux, heartburn, and bloating. Background Technology

[0002] With the fast pace of modern life, people are experiencing increased stress and unhealthy lifestyle habits, such as consuming spicy foods and excessive alcohol consumption, leading to a rise in stomach discomfort. Common symptoms include acid reflux, bloating, and heartburn, significantly impacting quality of life. Acid reflux is primarily caused by excessive stomach acid secretion or gastroesophageal reflux, leading to stomach acid flowing back into the esophagus and irritating the esophageal mucosa, causing heartburn and other discomfort. Heartburn is caused by digestive system problems resulting in stomach acid flowing back into the esophagus. Bloating is usually caused by weakened gastrointestinal motility, slow digestion of food in the gastrointestinal tract, and the production of excessive gas, leading to bloating.

[0003] Traditional Chinese medicine (TCM) believes that the core pathogenesis of the aforementioned stomach discomfort is dysfunction of the spleen and stomach's ascending and descending functions, upward reversal of stomach qi, and stagnation of qi, sometimes accompanied by disharmony between the liver and stomach, internal damp-heat, spleen and stomach weakness, and insufficient stomach yin. Currently, treatments for these symptoms are mainly divided into Western medicine and TCM. Western medicine primarily focuses on suppressing gastric acid secretion, which can quickly relieve symptoms, but long-term acid suppression can easily lead to many adverse reactions, relapse after discontinuation, and potential drug dependence with prolonged use. Traditional Chinese medicine, on the other hand, is often taken through decoction, powdering, or pill preparation, which has drawbacks such as low dissolution rate of effective ingredients, bitter taste, difficulty in absorption of large molecular components, and slow onset of action, making it difficult to meet clinical and market demands.

[0004] Specifically, the long-term dependence and relapse issues of Western medicine, and the shortcomings in absorption and efficacy of traditional Chinese medicine, both limit the long-term conditioning effect of stomach discomfort symptoms. Based on this, this invention introduces microbial fermentation technology, a core means to improve the medicinal properties of traditional Chinese medicine and enhance the utilization rate of effective components. Through the biotransformation effect of probiotics, large molecules such as polysaccharides, flavonoids, and saponins in traditional Chinese medicine can be degraded into small molecule active ingredients, reducing irritation and enhancing absorption. Simultaneously, the metabolites produced during fermentation can synergistically regulate the balance of gastrointestinal flora, inhibit the proliferation of harmful bacteria, promote gastrointestinal motility, and neutralize excess gastric acid. Summary of the Invention

[0005] To address the aforementioned problems, this invention provides a fermentation product that improves acid reflux, heartburn, and bloating. The raw materials in this fermentation product work synergistically to enhance their effects, and through enzymatic hydrolysis and fermentation technology, more bioactive components are released to achieve the effect of improving acid reflux, heartburn, and bloating.

[0006] On the other hand, a method for preparing the above-mentioned fermentation products is provided, which is simple and can be used for industrial production.

[0007] To achieve the above objectives, the present invention provides a fermentation product for improving acid reflux, heartburn, and bloating. By weight, the medicinal and edible raw materials include 30-55 parts of Dendrobium officinale, 30-50 parts of Ophiopogon japonicus, 20-40 parts of Pogostemon cablin, 20-30 parts of Citrus medica, and 10-25 parts of Hericium erinaceus; it also includes 7-16 parts of enzyme preparation and 0.09-0.20 parts of fermentation agent.

[0008] Preferably, the weight ratio of Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, Citrus medica and Hericium erinaceus in the medicinal and edible raw materials is (35-45):(30-40):(25-30):(25-30):(15-20).

[0009] More preferably, the weight ratio of Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, Citrus medica and Hericium erinaceus in the medicinal and edible raw materials is 45:40:30:26:20.

[0010] Preferably, the fermentation product provided by the present invention for improving acid reflux, heartburn, and bloating also includes 10-20 parts of Mesona chinensis; more preferably, the Mesona chinensis is Mesona chinensis powder with an extraction ratio of 10:1.

[0011] Preferably, the fermentation product provided by the present invention for improving acid reflux, heartburn, and bloating, by weight, comprises the following medicinal and edible raw materials: 35-45 parts of Dendrobium officinale, 30-40 parts of Ophiopogon japonicus, 25-30 parts of Pogostemon cablin, 25-30 parts of Citrus medica, and 15-20 parts of Hericium erinaceus; it also includes 7-16 parts of enzyme preparation, 0.09-0.20 parts of fermentation agent, and 10-20 parts of Mesona chinensis.

[0012] Preferably, the fermenting agent includes *Lactobacillus plantarum* and *Lactobacillus fermentatus*; more preferably, the *Lactobacillus plantarum* is *Lactobacillus plantarum* XD087, with accession number CCTCC NO: M 20241729; and the *Lactobacillus fermentatus* is *Lactobacillus fermentatus* FJ701, with accession number CGMCC No. 36562.

[0013] Preferably, the fermenting agent comprises, by weight, 0.06-0.12 parts of Lactobacillus plantarum XD087 and 0.03-0.08 parts of Lactobacillus fermentum FJ701.

[0014] More preferably, the weight ratio of *Lactobacillus plantarum* XD087 to *Lactobacillus fermentum* FJ701 is (0.08-0.12):(0.05-0.08).

[0015] More preferably, the weight ratio of *Lactobacillus plantarum* XD087 to *Lactobacillus fermentum* FJ701 is 0.10:0.06.

[0016] Preferably, the viable count of the *Lactobacillus plantarum* XD087 is at least 100 billion CFU / g, and the viable count of the *Lactobacillus fermentum* FJ701 is at least 100 billion CFU / g.

[0017] Preferably, the enzyme preparation includes cellulase and pectinase; more preferably, the enzyme preparation includes 5-10 parts by weight of cellulase and 2-6 parts by weight of pectinase; even more preferably, the weight ratio of cellulase to pectinase is 8:5.

[0018] Preferably, the cellulase has an activity of 20,000-40,000 U / g, and the pectinase has an activity of 30,000-50,000 U / g.

[0019] On the other hand, the present invention also provides a method for improving the effects of fermentation products on acid reflux, heartburn, and bloating, comprising the following steps:

[0020] (1) Mix the powders of Dendrobium officinale, Ophiopogon japonicus, Agastache rugosa, Citrus medica and Hericium erinaceus with water evenly, add enzyme preparation for enzymatic hydrolysis, and obtain enzymatic hydrolysate;

[0021] (2) The enzyme hydrolysate is heated to inactivate the enzyme and extract it to obtain an enzyme-inactivated extract;

[0022] (3) Add a fermenting agent to the enzyme-inactivating extract and ferment to obtain fermentation product A.

[0023] Preferably, the method further includes the step of mixing the mesona chinensis and fermentation product A evenly to obtain the fermentation product.

[0024] Preferably, in step (1), the ratio of the mixed powder of medicinal and edible raw materials to water is 1:(10-20).

[0025] Preferably, the temperature for enzymatic hydrolysis in step (1) is 40-60℃ and the time for enzymatic hydrolysis is 80-150 min.

[0026] More preferably, step (1) includes a pH adjustment step before adding the enzyme preparation, specifically adjusting the pH to 5.0-6.0.

[0027] More preferably, the mixing time in step (1) is 40-60 min.

[0028] Preferably, the enzyme inactivation extraction temperature in step (2) is 90-120℃ and the enzyme inactivation extraction time is 30-60min.

[0029] Preferably, the fermentation temperature in step (3) is 30-40℃ and the fermentation time is 20-40h.

[0030] In another aspect, the present invention provides the application of the above-mentioned fermentation product or the fermentation product obtained by the above-mentioned preparation method in the preparation of products that improve acid reflux, heartburn and bloating.

[0031] Compared with the prior art, the present invention has the following advantages:

[0032] The raw materials used in this invention are analyzed as follows:

[0033] Dendrobium officinale is the top of my country's "Nine Immortal Herbs". It is sweet and slightly cold in nature, and enters the stomach and kidney meridians. It has the effects of nourishing the stomach and promoting the production of body fluids, nourishing yin and clearing heat.

[0034] Ophiopogon japonicus is sweet, slightly bitter, and slightly cold in nature. It enters the stomach, lung, and heart meridians and has the effects of nourishing stomach yin, moistening dryness, and clearing heat. Its main active ingredients have the effects of regulating immunity, anti-aging, lowering blood sugar, and protecting the gastrointestinal tract.

[0035] Patchouli has a pungent aroma and slightly warm properties. It enters the spleen, stomach, and lung meridians and has the effects of resolving dampness and invigorating the spleen, harmonizing the stomach and stopping vomiting, and releasing exterior pathogens and relieving summer heat.

[0036] Buddha's Hand fruit has a sweet and slightly spicy taste, is warm in nature, and enters the liver and stomach meridians. It has the effects of soothing the liver and regulating qi, harmonizing the stomach and relieving pain.

[0037] Hericium erinaceus is a fungus used in both medicine and food. It is sweet and neutral in nature, and enters the spleen, stomach, and heart meridians. It has the effects of strengthening the spleen and stomach, calming the mind and aiding sleep, and enhancing immunity.

[0038] Mesona chinensis is cold in nature and has an astringent and sweet taste. It enters the liver and stomach meridians and has the effects of clearing heat and dampness, cooling blood and relieving summer heat. It can be used to regulate damp heat in the body.

[0039] 1. In many cases, acid reflux, heartburn, bloating, and bad breath are caused by stagnant heat in the stomach, upward flow of stomach qi, and stagnation of liver and stomach qi. Excessive heat in the stomach will lead to bad breath and heartburn, while obstruction of spleen and stomach qi will cause bloating. Normally, stomach qi flows downward, but due to stomach heat and qi stagnation, stomach qi rises, resulting in acid reflux. The combination of acid reflux and upward flow of stomach qi can burn the esophagus and stomach meridians, causing heartburn and heartburn. The medicinal and edible fermented product provided by this invention uses five raw materials: agastache rugosa, ophiopogon japonicus, citronella cirrhosa, hericium erinaceus, and dendrobium officinale. Among them, ophiopogon japonicus can nourish stomach yin and clear stomach heat; agastache rugosa can regulate qi and eliminate dampness, warm the middle and harmonize qi, relieve stomach bloating and relieve nausea; citronella cirrhosa can soothe the liver and stomach, lower stomach qi, and stop reflux; hericium erinaceus can strengthen the spleen and nourish the stomach; and dendrobium officinale can clear stomach heat and repair the gastric mucosa. The five raw materials of dendrobium officinale, ophiopogon japonicus, citronella cirrhosa, hericium erinaceus, and agastache rugosa work together to achieve maximum relief of stomach acid reflux, stomach bloating, and stomach burning.

[0040] 2. The medicinal and edible fermentation product provided by this invention, consisting of five raw materials—Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, Citrus medica, and Hericium erinaceus—is enzymatically hydrolyzed by cellulase and pectinase, and then co-fermented by Lactobacillus plantarum XD087 and Lactobacillus fermentum FJ701, has been experimentally verified to increase the frequency and amplitude of gastric electrical activity in model rats, improve gastric motility, and enhance gastric peristalsis, thereby alleviating bloating; increase the pH value of gastric juice and the pH value of the lower esophageal mucosa, and reduce pepsin activity, thereby alleviating acid reflux and heartburn; and increase the content of gastrin (GAS), motilin (MOT), and substance P (SP), while decreasing the content of vasoactive intestinal peptide (VIP), thereby regulating the secretion level of gastrointestinal hormones and improving insufficient gastric motility.

[0041] 3. The inventors of this invention unexpectedly discovered that adding mesona chinensis powder to the fermented product of five raw materials—patchouli, ophiopogon japonicus, citronella cirrhosa, hericium erinaceus, and dendrobium officinale—significantly improved the symptoms of acid reflux, bloating, and heartburn. The inventors speculate that this is due to the heat-clearing effect of mesona chinensis, which can clear stomach heat and prevent dryness and heat from aggravating acid reflux and heartburn. Thus, it can work synergistically with other components in the fermented product to relieve acid reflux, bloating, and heartburn.

[0042] 4. This invention uses natural medicinal and edible raw materials and edible probiotics for fermentation preparation. It does not add any chemically synthesized drugs or harmful additives, has high safety, can be taken for a long time, and has no obvious side effects on the human body.

[0043] 5. The preparation method provided by this invention is simple to operate and easy to industrialize. Detailed Implementation

[0044] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0045] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0046] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention are obtained through conventional commercial channels. Products from different manufacturers do not have a significant impact on the effectiveness.

[0047] Cellulase and pectinase were purchased from Shandong Longket Enzyme Preparation Co., Ltd.

[0048] Lactobacillus plantarum XD087 is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M20241729 and has been disclosed in patent CN119662456A; Lactobacillus plantarum XD117 is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 20241730 and has been disclosed in patent CN119662455A; Lactobacillus fermentum FJ701 has accession number CGMCC No. 36562 and is deposited at the China General Microbiological Culture Collection Center (CGMCC) and has been disclosed in patent CN122188840A.

[0049] Lactobacillus rhamnosus was purchased from Junyao Runying Biotechnology (Shanghai) Co., Ltd. as Lactobacillus rhamnosus F-1; Ophiopogon japonicus, Pogostemon cablin, Citrus medica, and Amomum villosum were purchased from Anhui Jiahe Traditional Chinese Medicine Technology Co., Ltd.; Cyperus rotundus was purchased from Bozhou Songyuantang Pharmaceutical Co., Ltd.; Hericium erinaceus was purchased from Zhejiang Yangzhikang Biotechnology Co., Ltd.; Dendrobium officinale was purchased from Taining Baxianyan Ecological Agriculture Technology Co., Ltd.; and Mesona chinensis powder was purchased from Tianjin Kangbaojianye Biotechnology Co., Ltd.

[0050] Preparation Example 1: Activation and preparation of bacterial strains

[0051] Lactic acid bacteria: *Lactobacillus plantarum* XD087, *Lactobacillus plantarum* XD117, and *Lactobacillus fermentum* FJ701

[0052] Prepare MRS medium, dispense, and sterilize at 121℃ for 20 min. Remove lactic acid bacteria from a -80℃ freezer and incubate in MRS medium at 37℃ for 24 h, activating two generations. Centrifuge the bacterial suspension at 5000 rpm for 10 min at 4℃, discard the supernatant, and collect the bacterial sludge. Mix the sludge with a cryoprotectant (10% skim milk powder, 8.00% trehalose, 3.13% glycine, and 3.57% sorbitol) at a ratio of 1:3 (V / V), let stand at room temperature for 30 min, and pre-freeze at -20℃ for 24 h. After pre-freezing, freeze-dry in a vacuum freeze dryer at -50℃ for 24 h to obtain a bacterial powder with a viable count of 1×10⁻⁶. 11 CFU / g.

[0053] MRS culture medium composition and preparation method: 10g peptone, 5g beef extract powder, 4g yeast extract powder, 20g glucose, 1g Tween-80, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g triammonium citrate, 0.2g magnesium sulfate (MgSO4·7H2O), 0.5g manganese sulfate (MnSO4·4H2O), 1L distilled water, pH 6.2±0.2, sterilized at 121℃ for 20min.

[0054] Example 1

[0055] This embodiment provides a fermentation product for improving acid reflux, heartburn, and bloating. By weight, it comprises 45 parts of Dendrobium officinale, 40 parts of Ophiopogon japonicus, 30 parts of Pogostemon cablin, 26 parts of Citrus medica, 20 parts of Hericium erinaceus, 8 parts of cellulase, 5 parts of pectinase, 0.10 parts of *Lactobacillus plantarum* XD087, 0.06 parts of *Lactobacillus fermentum* FJ701, and 2415 parts of water. The cellulase activity is 20,000 U / g, the pectinase activity is 30,000 U / g, the viable count of *Lactobacillus plantarum* XD087 is 100 billion CFU / g, and the viable count of *Lactobacillus fermentum* FJ701 is 100 billion CFU / g.

[0056] Preparation method:

[0057] (1) 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Agastache rugosa, 26 parts by weight of Citrus medica and 20 parts by weight of Hericium erinaceus were pulverized for 30 minutes and passed through a 90-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 2415 parts by weight of water and stirred for 50 minutes to obtain a mixed liquid; sodium bicarbonate was added to the mixed liquid to adjust the pH to 5.6, and then 8 parts by weight of cellulase and 5 parts by weight of pectinase were added. The mixture was enzymatically hydrolyzed at 50°C for 120 minutes to obtain an enzymatic hydrolysate; (3) The enzymatic hydrolysate was heated to 105°C and the enzyme was inactivated for 45 minutes to obtain an enzyme-inactivated extract; (4) After the enzyme-inactivated extract was cooled to 35°C, 0.10 parts by weight of Lactobacillus plantarum XD087 and 0.06 parts by weight of Lactobacillus fermentum FJ701 were added. The mixture was fermented at 35°C for 30 hours. The solid and liquid were separated and the supernatant was the fermentation product.

[0058] Example 2

[0059] This embodiment provides a fermentation product for improving acid reflux, heartburn, and bloating. By weight, it comprises 30 parts of Dendrobium officinale, 50 parts of Ophiopogon japonicus, 40 parts of Pogostemon cablin, 20 parts of Citrus medica, 25 parts of Hericium erinaceus, 10 parts of cellulase, 6 parts of pectinase, 0.08 parts of Lactobacillus plantarum XD087, 0.05 parts of Lactobacillus fermentum FJ701, and 3300 parts of water. The cellulase activity is 20,000 U / g, the pectinase activity is 30,000 U / g, the viable count of Lactobacillus plantarum XD087 is 100 billion CFU / g, and the viable count of Lactobacillus fermentum FJ701 is 100 billion CFU / g.

[0060] Preparation method:

[0061] (1) 30 parts by weight of Dendrobium officinale, 50 parts by weight of Ophiopogon japonicus, 40 parts by weight of Agastache rugosa, 20 parts by weight of Citrus medica and 25 parts by weight of Hericium erinaceus were pulverized for 20 minutes and passed through an 80-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 3300 parts by weight of water and stirred for 40 minutes to obtain a mixed liquid; (3) Sodium bicarbonate was added to the mixed liquid to adjust the pH to 5.6, and then 10 parts by weight of cellulase and 6 parts by weight of pectinase were added. The mixture was enzymatically hydrolyzed at 40°C for 150 minutes to obtain an enzymatic hydrolysate; (4) The enzymatic hydrolysate was heated to 90°C and the enzyme was inactivated for 60 minutes to obtain an enzyme-inactivated extract; (5) The enzyme-inactivated extract was cooled to 30°C and 0.08 parts by weight of Lactobacillus plantarum XD087 and 0.05 parts by weight of Lactobacillus fermentum FJ701 were added. The mixture was fermented at 30°C for 40 hours. The solid and liquid were separated and the supernatant was the fermentation product.

[0062] Example 3

[0063] This embodiment provides a fermentation product for improving acid reflux, heartburn, and bloating. By weight, it comprises 55 parts of Dendrobium officinale, 30 parts of Ophiopogon japonicus, 20 parts of Pogostemon cablin, 30 parts of Citrus medica, 10 parts of Hericium erinaceus, 5 parts of cellulase, 2 parts of pectinase, 0.06 parts of Lactobacillus plantarum XD087, 0.03 parts of Lactobacillus fermentum FJ701, and 1450 parts of water. The cellulase activity is 20,000 U / g, the pectinase activity is 30,000 U / g, the viable count of Lactobacillus plantarum XD087 is 100 billion CFU / g, and the viable count of Lactobacillus fermentum FJ701 is 100 billion CFU / g.

[0064] Preparation method:

[0065] (1) 55 parts by weight of Dendrobium officinale, 30 parts by weight of Ophiopogon japonicus, 20 parts by weight of Agastache rugosa, 30 parts by weight of Citrus medica and 10 parts by weight of Hericium erinaceus were pulverized for 25 minutes and passed through a 90-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 1450 parts by weight of water and stirred for 50 minutes to obtain a mixed liquid; (3) Sodium bicarbonate was added to the mixed liquid to adjust the pH to 5.6, and then 5 parts by weight of cellulase and 2 parts by weight of pectinase were added. The mixture was enzymatically hydrolyzed at 45°C for 100 minutes to obtain an enzymatic hydrolysate; (4) The enzymatic hydrolysate was heated to 100°C and the enzyme was inactivated for 40 minutes to obtain an enzyme-inactivated extract; (5) After the enzyme-inactivated extract was cooled to 37°C, 0.06 parts by weight of Lactobacillus plantarum XD087 and 0.03 parts by weight of Lactobacillus fermentum FJ701 were added. The mixture was fermented at 37°C for 24 hours. The solid and liquid were separated and the supernatant was the fermentation product.

[0066] Example 4

[0067] This embodiment provides a fermented product for improving acid reflux, heartburn, and bloating. By weight, it comprises 35 parts of Dendrobium officinale, 30 parts of Ophiopogon japonicus, 25 parts of Pogostemon cablin, 30 parts of Citrus medica, 15 parts of Hericium erinaceus, 20 parts of Mesona chinensis powder, 7 parts of cellulase, 3 parts of pectinase, 0.12 parts of Lactobacillus plantarum XD087, 0.08 parts of Lactobacillus fermentum FJ701, and 1860 parts of water. The cellulase activity is 20,000 U / g, the pectinase activity is 30,000 U / g, the viable count of Lactobacillus plantarum XD087 is 100 billion CFU / g, and the viable count of Lactobacillus fermentum FJ701 is 100 billion CFU / g.

[0068] Preparation method:

[0069] (1) 35 parts by weight of Dendrobium officinale, 30 parts by weight of Ophiopogon japonicus, 25 parts by weight of Agastache rugosa, 30 parts by weight of Citrus medica and 15 parts by weight of Hericium erinaceus were pulverized for 40 minutes and passed through a 90-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 1860 parts by weight of water and stirred for 60 minutes to obtain a mixed liquid; (3) Sodium bicarbonate was added to the mixed liquid to adjust the pH to 5.6, and then 7 parts by weight of cellulase and 3 parts by weight of pectinase were added. The mixture was enzymatically hydrolyzed at 60°C for 80 minutes to obtain an enzymatic hydrolysate; (4) The enzymatic hydrolysate was heated to 120°C and the enzyme was inactivated for 30 minutes to obtain an enzyme-inactivated extract; (5) After the enzyme-inactivated extract was cooled to 40°C, 0.12 parts by weight of Lactobacillus plantarum XD087 and Lactobacillus fermentum FJ701 were added. 0.08 parts by weight, fermented at 40℃ for 20h, solid-liquid separation, the supernatant is fermentation product A; (6) Add 20 parts by weight of mesona powder to fermentation product A and mix evenly to obtain fermentation product.

[0070] Example 5

[0071] This embodiment provides a fermented product for improving acid reflux, heartburn, and bloating. By weight, it comprises 45 parts of Dendrobium officinale, 40 parts of Ophiopogon japonicus, 30 parts of Pogostemon cablin, 26 parts of Citrus medica, 20 parts of Hericium erinaceus, 10 parts of Mesona chinensis powder, 8 parts of cellulase, 5 parts of pectinase, 0.10 parts of Lactobacillus plantarum XD087, 0.06 parts of Lactobacillus fermentum FJ701, and 2565 parts of water. The cellulase activity is 20,000 U / g, the pectinase activity is 30,000 U / g, the viable count of Lactobacillus plantarum XD087 is 100 billion CFU / g, and the viable count of Lactobacillus fermentum FJ701 is 100 billion CFU / g.

[0072] Preparation method:

[0073] (1) 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Agastache rugosa, 26 parts by weight of Citrus medica and 20 parts by weight of Hericium erinaceus were pulverized for 30 minutes and passed through a 90-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 2565 parts by weight of water and stirred for 50 minutes to obtain a mixed solution; sodium bicarbonate was added to the mixed solution to adjust the pH to 5.6, and then 8 parts by weight of cellulase and 5 parts by weight of pectinase were added. The mixture was enzymatically hydrolyzed at 50°C for 120 minutes to obtain an enzymatic hydrolysate; (3) The enzymatic hydrolysate was heated to 105°C and the enzyme was inactivated for 45 minutes to obtain an enzyme-inactivated extract; (4) After the enzyme-inactivated extract was cooled to 35°C, 0.10 parts by weight of Lactobacillus plantarum XD087 and Lactobacillus fermentum FJ701 were added. 0.06 parts by weight, fermented at 35℃ for 30h, solid-liquid separation, the supernatant is fermentation product A; (5) Add 10 parts by weight of mesona powder to fermentation product A and mix evenly to obtain fermentation product.

[0074] Comparative Example 1

[0075] This comparative example provides a fermentation product that improves acid reflux, heartburn, and bloating. The only difference between this example and Example 1 is that it does not include Ophiopogon japonicus and replaces it with an equal amount of Dendrobium officinale. That is, the medicinal and edible raw materials include 85 parts by weight of Dendrobium officinale, 30 parts by weight of Agastache rugosa, 26 parts by weight of Citrus medica, and 20 parts by weight of Hericium erinaceus. The remaining ingredients and preparation methods are the same as in Example 1.

[0076] Comparative Example 2

[0077] This comparative example provides a fermented product that improves acid reflux, heartburn, and bloating. The only difference from Example 1 is that the Buddha's Hand is replaced with Cyperus rotundus. Specifically, the medicinal and edible ingredients include 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Pogostemon cablin, 26 parts by weight of Cyperus rotundus, and 20 parts by weight of Hericium erinaceus. The remaining components and preparation method are the same as in Example 1. Cyperus rotundus is pungent, slightly bitter, and slightly sweet, and enters the liver, spleen, and triple burner meridians. It soothes the liver and relieves depression, regulates qi and relieves chest tightness, regulates menstruation and relieves pain. Compared with Buddha's Hand, it also has the effect of soothing the liver and regulating qi.

[0078] Comparative Example 3

[0079] This comparative example provides a fermentation product that improves acid reflux, heartburn, and bloating. The only difference from Example 1 is that it does not include Buddha's Hand citron, but includes 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Pogostemon cablin, and 20 parts by weight of Hericium erinaceus. The total weight of Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, and Hericium erinaceus is the same as that in Example 1. The remaining components and preparation method are the same as in Example 1.

[0080] Comparative Example 4

[0081] This comparative example provides a fermentation product that improves acid reflux, heartburn, and bloating. The only difference between this example and Example 1 is that it does not include Hericium erinaceus (monkey head mushroom), but includes 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Pogostemon cablin, and 26 parts by weight of Citrus medica. The total weight of Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, and Citrus medica is the same as that in Example 1. The remaining components and preparation method are the same as in Example 1.

[0082] Comparative Example 5

[0083] This comparative example provides a fermented product that improves acid reflux, heartburn, and bloating. The only difference from Example 1 is that the agastache rugosa is replaced with amomum villosum. The product comprises 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of amomum villosum, 26 parts by weight of Citrus medica, and 20 parts by weight of Hericium erinaceus. The remaining ingredients and preparation method are the same as in Example 1. Amomum villosum is pungent and warm in nature, and has the functions of resolving dampness and invigorating the stomach, warming the spleen and stopping diarrhea, regulating qi and calming the fetus. It can warm and dry the stomach and promote qi circulation, resolving dampness in the spleen and stomach. Compared with agastache rugosa, it also has the effects of regulating qi and resolving dampness.

[0084] Comparative Example 6

[0085] This comparative example provides a drug for improving acid reflux, heartburn, and bloating, which is prepared using the method in patent CN1352967A.

[0086] Specifically, the following herbs are weighed according to the formula: talc 12g, white cardamom 10g, dendrobium 12g, calamus 12g, bupleurum 12g, magnolia bark 10g, isatis root 15g, tangerine peel 12g, schisandra 12g, inula flower 12g, licorice 15g, coptis 6g, cucumber 15g, hematite 20g, dragon bone 30g, citron 12g, agastache 12g, anemarrhena 13g, hawthorn 12g, trichosanthes fruit 15g, angelica 15g, dried ginger 20g, cinnamon bark 15g, prepared pinellia 15g, and ophiopogon 10g. The preparation method of prepared pinellia is as follows: crush 25g of fresh ginger, press out the ginger juice, mix it with 18g of pinellia, stir well, and stir-fry in a pot with sand until it turns yellow.

[0087] Mix the above-mentioned raw herbs and add 5000 ml of water. Boil for about 1.5 hours, remove the residue, filter to obtain 1000 ml of finished medicine, and bottle it into 500 ml bottles.

[0088] Comparative Example 7

[0089] This comparative example provides a product that is both food and medicine, which differs from Example 1 in that it has not undergone enzymatic hydrolysis and fermentation.

[0090] Preparation method:

[0091] (1) 45 parts by weight of Dendrobium officinale, 40 parts by weight of Ophiopogon japonicus, 30 parts by weight of Agastache rugosa, 26 parts by weight of Citrus medica and 20 parts by weight of Hericium erinaceus were pulverized for 30 minutes and passed through a 90-mesh sieve to obtain a mixed powder; (2) The mixed powder was mixed with 2415 parts by weight of water and stirred for 50 minutes. Then sodium bicarbonate was added to adjust the pH value to 5.6 and stirred at 50°C for 120 minutes to obtain a treatment solution; (3) The treatment solution was heated to 105°C and stirred for 45 minutes to obtain an extract; (4) The extract was cooled to 35°C and stirred at 35°C for 30 hours. The solid and liquid were separated and the supernatant was a product of both medicinal and edible origin.

[0092] Comparative Example 8

[0093] This comparative example provides a fermentation product that improves acid reflux, heartburn, and bloating. The only difference between this example and Example 1 is that *Lactobacillus plantarum* XD087 is replaced with *Lactobacillus plantarum* XD117; the remaining components and preparation method are the same as in Example 1. The viable count of *Lactobacillus plantarum* XD117 is 100 billion CFU / g.

[0094] Comparative Example 9

[0095] This comparative example provides a fermentation product that improves acid reflux, heartburn, and bloating. The only difference between this example and Example 1 is that the fermenting *Lactobacillus mucinus* FJ701 is replaced with *Lactobacillus rhamnosus* F-1; the remaining components and preparation method are the same as in Example 1. The viable count of *Lactobacillus rhamnosus* F-1 is 100 billion CFU / g.

[0096] Comparative Example 10

[0097] This comparative example provides a product prepared by adding 171 parts by weight of Mesona chinensis powder to 2565 parts by weight of water, stirring at 45°C for 4 hours, and mixing evenly to obtain the product.

[0098] Experiment Example 1: Animal Experiment

[0099] 1.1 Experimental Reagents

[0100] Chloral hydrate (National Drug Code: 300375193, content ≥99.5%) was purchased from Sinopharm Chemical Reagent Co., Ltd.; pepsin test kit (item number: A080-1-1) was purchased from Nanjing Jiancheng Bioengineering Institute; gentamicin sulfate injection was purchased from Henan Runhong Pharmaceutical Co., Ltd.; enzyme-linked immunosorbent assay kits for gastrin (GAS), motilin (MOT), vasoactive intestinal peptide (VIP), and substance P (SP) were all purchased from Elabscience, with item numbers E-EL-R0639, E-EL-R0472, E-EL-R1062, and E-EL-0067, respectively.

[0101] 1.2 Experimental Methods

[0102] Healthy male SD rats, clean grade, body weight (180-220) g.

[0103] Model establishment: SD rats were acclimatized for 5 days at a temperature of (24±2)℃, relative humidity of 60%–80%, air exchange frequency of 10–15 times / h, and light exposure of 12h. After fasting for 24h with free access to water, they were anesthetized by intraperitoneal injection of 10% chloral hydrate 3mL / kg. A surgical incision of about 4cm was made in the midline of the upper abdomen, and the cardia (about 0.5cm long) was longitudinally incised, with the two ends reaching the esophagus and stomach respectively. The incision was then sutured transversely with interrupted 6-0 non-invasive sutures. Subsequently, the pyloric vessels were separated and the pylorus was ligated. The jejunum was then transected about 8–10cm from the pylorus, with the distal end anastomosed to the greater curvature of the proventriculus, and the proximal end anastomosed to the lateral wall of the small intestine about 12–15cm from the cut edge (end-to-side anastomosis). After administering 1–1.5ml of 0.9% NaCl solution into the stomach, the abdomen was closed, and the wound was sutured layer by layer. After fasting for 24h postoperatively, standard pelleted feed was given. Postoperatively, gentamicin sulfate was administered subcutaneously for 3 days to prevent infection.

[0104] Ten more SD rats were used; their abdominal cavities were opened and sutured immediately without any other surgical intervention.

[0105] Grouping and administration: One week after surgery, the successfully modeled rats were randomly divided into 16 groups: the model group, Examples 1-5 and Comparative Examples 1-10, with 10 rats in each group; 10 sham-operated rats served as the control group.

[0106] Examples 1-5 and Comparative Examples 1-10 were administered the corresponding products via gavage at a dose of 13.5 mL / kg. The model group and control group were administered an equal volume of physiological saline via gavage for 4 consecutive weeks. The dosage was calculated based on 150 mL per day for humans, using the equivalent dose conversion method based on body surface area ratio, resulting in a gavage dose of 13.5 mL / kg for rats.

[0107] 1.3 Indicator Testing

[0108] 1.3.1 Electrogastrography

[0109] After the last administration, rats in each group were fasted but allowed free access to water for 24 hours. They were then anesthetized intraperitoneally with 3 mL / kg of 10% chloral hydrate, placed supine on the operating table, and their abdominal hair was shaved. After routine disinfection, the abdomen was opened to expose the gastrointestinal tract. Three silver electrodes were inserted approximately 1 cm into the serosa of the stomach. The positive electrode was connected at the junction of the antrum and body, the negative electrode was connected approximately 0.5 cm to the left of the body, and the corresponding electrode was connected approximately 1 cm to the right. The gastric electrophysiological parameters were recorded using a BL-420F biomechanical system: gain (G) 1 mV, time constant (T) 1 s, filter (F) 1 Hz, recording speed 5 s / div, and recording time 30 min. During a 10-minute period of stable gastric electrophysiological signal, the amplitude and frequency of five consecutive waves were observed, and the average value was used for analysis.

[0110] 1.3.2 Lower esophageal mucosa and gastric juice pH, gastric juice pepsin level

[0111] After the electrocardiogram was recorded, the esophagus was cut open longitudinally, and the pH value of the lower esophageal mucosa was measured with precision test strips; a small amount of gastric juice was extracted from each animal to measure the pH value and pepsin level.

[0112] 1.3.3 Levels of gastrointestinal bioactive substances in plasma

[0113] After the above indicators were tested, 5 mL of blood was drawn from the abdominal aorta, anticoagulated with heparin, centrifuged at 3500 r / min for 15 min, and the plasma was separated and stored at -80℃. During testing, plasma from each group of rats was collected, and the levels of gastrin (GAS), motilin (MOT), vasoactive intestinal peptide (VIP), and substance P (SP) were measured using the corresponding ELISA kits.

[0114] 1.4 Experimental Results

[0115] Table 1. Measurement of gastric electrograms in each group

[0116]

[0117] Note: Compared with the control group, + represents P<0.05, ++ represents P<0.01, and +++ represents P<0.001; compared with the model group, △ represents P<0.05, △△ represents P<0.01, and △△△ represents P<0.001; compared with Example 1, # represents P<0.05, ## represents P<0.01, and ### represents P<0.001.

[0118] Results analysis:

[0119] Electrogastrography (EGG) records the electrical activity of gastric smooth muscle using surface electrodes, thereby detecting abnormal gastric electrical rhythms and analyzing gastric peristalsis and motility. As shown in Table 1, compared with the control group, the model group rats exhibited significantly reduced gastric electrical frequency and amplitude, indicating weakened gastric smooth muscle contraction and motility. The differences were statistically significant (P<0.05), indicating successful model establishment.

[0120] Compared with the model group, the frequency and amplitude of gastric electrical activity in rats in Examples 1-5 were significantly increased, indicating that the fermentation products provided by the present invention can improve gastrointestinal motility, enhance gastric motility, and thus improve the effect of relieving bloating.

[0121] The difference between Comparative Examples 1 and 3-4 and Example 1 is that one of the following ingredients, namely "Ophiopogon japonicus, Citrus medica, and Hericium erinaceus", is missing in each case. As shown in Table 1, the frequency and amplitude of Comparative Examples 1, 3, and 4 are significantly lower than those of Example 1, indicating that Citrus medica, Ophiopogon japonicus, and Hericium erinaceus selected in this invention can work synergistically with other ingredients to increase the frequency and amplitude of gastric electrical activity, improve gastric motility, and enhance gastric peristalsis.

[0122] The difference between Comparative Example 2 and Example 1 is that the Buddha's Hand was replaced with Cyperus rotundus, which also has the effects of soothing the liver and regulating qi; the difference between Comparative Example 5 and Example 1 is that the Patchouli was replaced with Amomum villosum, which has the effects of regulating qi and resolving dampness. As shown in Table 1, compared with Example 1, Comparative Examples 2 and 5 showed varying degrees of reduction in the frequency and amplitude of gastric electrical activity in rats, which was significant. This indicates that even if the raw materials with the same efficacy are replaced, different effects will be produced due to the synergistic competition between the drugs. The fermentation product obtained by the synergistic combination of five raw materials, namely Dendrobium officinale, Ophiopogon japonicus, Patchouli, Buddha's Hand, and Hericium erinaceus, can accelerate gastrointestinal motility and improve gastric motility with the best effect, thereby achieving the purpose of relieving bloating.

[0123] Comparative Example 6 used the traditional Chinese medicine decoction disclosed in patent CN 1352967A. After rats were administered the decoction by gavage, the frequency and amplitude of their gastric electrical activity were significantly lower than in Example 1, indicating that the fermented product prepared in this invention is more effective than the decoction disclosed in patent CN 1352967A. Comparative Example 7 differs from Example 1 in that it did not undergo enzymatic hydrolysis and fermentation. Compared to Example 1, Comparative Example 7 showed a decrease in the frequency and amplitude of gastric electrical activity in rats, indicating that the enzymatic hydrolysis and fermentation techniques used in this invention can achieve better regulation of gastric electrical activity frequency and amplitude to improve bloating. This is because enzymatic hydrolysis and fermentation can better release the active ingredients with efficacy.

[0124] The difference between Comparative Example 8 and Example 1 is that *Lactobacillus plantarum* XD087 was replaced with *Lactobacillus plantarum* XD117; the difference between Comparative Example 9 and Example 1 is that *Lactobacillus fermentum* FJ701 was replaced with *Lactobacillus rhamnosus* F-1. As shown in Table 1, compared with Example 1, Comparative Examples 8-9 showed a decrease in both gastric electrical frequency and amplitude in rats. This indicates that the fermentation products prepared using *Lactobacillus plantarum* XD087 and *Lactobacillus fermentum* FJ701 as starter cultures can regulate gastric electrical frequency and amplitude to a greater extent, thereby improving gastric motility and relieving bloating. This is because the synergistic effect between the strains enables the decomposition of food-grade medicinal materials, releasing small molecules with active ingredients.

[0125] The difference between Comparative Example 10 and Example 1 is that all raw materials were replaced with Mesona chinensis powder. As shown in Table 1, the gastric electrical frequency and amplitude of rats in Comparative Example 10 were significantly lower than those in Example 1, and there was no significant difference compared to the model group, indicating that Mesona chinensis did not improve gastric motility or bloating, or its effect was very poor. However, the results of Examples 4-5 compared to Example 1 show that the gastric electrical frequency and amplitude of rats in Examples 4-5 were higher than those in Example 1, indicating that Mesona chinensis, in synergy with other raw materials, can significantly improve gastric motility and enhance gastric peristalsis.

[0126] Table 2. Measurement of gastric juice volume, total acidity, and pepsin activity in rats of each group.

[0127]

[0128] Note: Compared with the control group, + represents P<0.05, ++ represents P<0.01, and +++ represents P<0.001; compared with the model group, △ represents P<0.05, △△ represents P<0.01, and △△△ represents P<0.001; compared with Example 1, # represents P<0.05, ## represents P<0.01, and ### represents P<0.001.

[0129] Results analysis:

[0130] A decrease in gastric juice pH essentially indicates increased gastric acid secretion and elevated gastric acidity. Conversely, a decrease in the pH of the lower esophageal mucosa indicates reflux of gastric acid into the lower esophagus, resulting in esophageal maceration and impaired gastric emptying. Gastric parietal cells secrete gastric acid, activating pepsin and leading to increased pepsin levels. As shown in Table 2, compared to the control group, the model group rats exhibited significantly decreased gastric juice pH and lower esophageal mucosa pH, and significantly increased pepsin levels. This suggests hypersecretion of gastric acid, excessive pepsin production, and reflux of gas, coupled with weakened anti-reflux function, resulting in symptoms such as acid reflux, gastric reflux, and heartburn.

[0131] Compared with the model group, in Examples 1-5, the pH values ​​of gastric juice and lower esophageal mucosa in rats increased to varying degrees, and the pepsin levels decreased to varying degrees. This indicates that the fermentation product provided by the present invention can reduce gastric juice secretion, increase total gastric juice acidity, reduce pepsin activity, and enhance the barrier function of the gastric mucosa, thereby improving the symptoms of acid reflux and heartburn.

[0132] As shown in Table 2, compared with Example 1, Comparative Examples 1-5 showed a significant decrease in gastric juice pH and lower esophageal mucosa pH, and a significant increase in pepsin levels in rats. This indicates that the five medicinal and edible raw materials used in this invention—Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, Citrus medica, and Hericium erinaceus—work together to achieve the best effect, reducing gastric juice secretion and pepsin levels, improving the acid-base environment in the stomach, reducing irritation to the gastric mucosa, and thus improving acid reflux and heartburn.

[0133] Comparative Example 6 used the traditional Chinese medicine decoction disclosed in patent CN 1352967A. Compared with Example 1, the pH value of gastric juice and lower esophageal mucosa in rats was significantly reduced, and the pepsin level was significantly increased. This indicates that the fermentation product prepared by the present invention has significant advantages in improving the gastric acid environment and protecting the lower esophageal mucosa.

[0134] Compared with Example 1, Comparative Examples 7-9 showed a significant decrease in the pH value of gastric juice and the pH value of the lower esophageal mucosa in rats, and a significant increase in the level of pepsin. This indicates that the combination of enzymatic hydrolysis and fermentation technology, as well as Lactobacillus plantarum XD087 and Lactobacillus fermentum FJ701 as fermenting agents, can better improve the purpose of gastric acid reflux and gastric heartburn.

[0135] Compared to Example 1, Comparative Example 10 showed a significant decrease in gastric juice pH and lower esophageal mucosal pH, and a significant increase in pepsin levels in rats. Only the lower esophageal mucosal pH was higher than the model group; gastric juice pH and pepsin levels showed no significant difference from the model group, indicating that Mesona chinensis powder did not improve acid reflux or heartburn. However, compared to Example 1, the rats in Examples 4-5 showed a significant increase in gastric juice pH and lower esophageal mucosal pH, and a significant decrease in pepsin levels, indicating that the addition of Mesona chinensis powder enhanced the synergistic effect among the ingredients, resulting in better improvement of acid reflux and heartburn.

[0136] Table 3. Changes in serum GAS, MOT, VIP, and SP levels in rats.

[0137]

[0138] Note: Compared with the control group, + represents P<0.05, ++ represents P<0.01, and +++ represents P<0.001; compared with the model group, △ represents P<0.05, △△ represents P<0.01, and △△△ represents P<0.001; compared with Example 1, # represents P<0.05, ## represents P<0.01, and ### represents P<0.001.

[0139] The brain-gut axis is a neuroendocrine regulatory network connecting the central nervous system and the gastrointestinal tract. It is also the only functional system in the body jointly controlled by the central nervous system, the enteric nervous system, and the autonomic nervous system, and its role in the pathogenesis of gastrointestinal diseases is highly valued. Gastrointestinal active substances such as motilin (MOT), gastrin (GAS), vasoactive intestinal peptide (VIP), and substance P (SP) are important effector molecules of the brain-gut axis. GAS, secreted by G cells in the gastric antrum, significantly promotes the contraction of the lower esophageal sphincter, playing an anti-reflux role. It also regulates the secretion of pepsin and digestive juices, regulates gastrointestinal motility, and alleviates gastroesophageal reflux symptoms. MOT mainly affects gastrointestinal motility and the transport of water and electrolytes. VIP, as an important inhibitory brain-gut peptide, can relax the lower esophageal sphincter, reduce sphincter tone, and regulate gastrointestinal motility and gastric acid secretion. SP is present in the hypothalamus and other parts of the brain, as well as in the stomach and small intestine, and can regulate appetite and energy balance by enhancing gastrointestinal motility.

[0140] As shown in Table 3, compared with the control group, the serum levels of GAS, MOT, and SP in the model group rats were decreased, while the level of VIP was increased, and the differences were statistically significant (P<0.05). The decrease in GAS, MOT, and SP levels indicates weakened gastrointestinal motility, delayed gastric emptying, and significantly insufficient gastrointestinal motility. The increase in the level of the inhibitory neuropeptide VIP led to relaxation of the lower esophageal sphincter and damage to the anti-reflux barrier, indicating that the model was successfully established.

[0141] Compared with the model group, the levels of GAS, MOT, and SP in rat serum were significantly increased and the level of VIP was significantly decreased in Examples 1-5. This indicates that the fermentation product provided by the present invention can accelerate gastric emptying, improve gastrointestinal motility, and repair the anti-reflux barrier, thereby improving bloating, gastric reflux, and heartburn.

[0142] As shown in Table 3, compared with Example 1, Comparative Examples 1-5 showed varying degrees of decrease in GAS, MOT, and SP levels in rat serum, and varying degrees of increase in VIP levels. This indicates that the synergistic effect of the five raw materials "Dendrobium officinale, Ophiopogon japonicus, Pogostemon cablin, Citrus medica, and Hericium erinaceus" in this invention can achieve better results, namely, improving gastrointestinal motility and gastric emptying, and alleviating symptoms of bloating, gastric reflux, and gastric burn.

[0143] Compared with Example 1, Comparative Example 6 showed a decrease in the levels of GAS, MOT, and SP in the rat serum, and an increase in the level of VIP, indicating that the effect of the traditional Chinese medicine decoction disclosed in patent CN 1352967A in Comparative Example 6 was not as good as the fermentation product prepared in this invention.

[0144] The difference between Comparative Example 7 and Example 1 is that no enzymatic hydrolysis and fermentation treatment was performed. The difference between Comparative Examples 8-9 and Example 1 is that one of the fermenting agents was replaced. Compared with Example 1, Comparative Examples 7-9 showed a decrease in the levels of GAS, MOT, and SP in rat serum, and an increase in the level of VIP. This indicates that the enzymatic hydrolysis and fermentation technology used in this invention, and the use of *Lactobacillus plantarum* XD087 and *Lactobacillus fermentum* FJ701 as fermenting agents, can better achieve the effect of relieving bloating, gastric reflux, and heartburn. This is because the enzyme preparation and fermenting agent selected in this invention can synergistically release the effective functional components in the food and medicine homologous raw materials.

[0145] Compared with Example 1, Comparative Example 10 showed a significant decrease in the levels of GAS, MOT, and SP in rat serum, and a significant increase in the level of VIP, indicating that Mesona chinensis powder could not relieve bloating, acid reflux, and heartburn.

[0146] Compared with Example 1, the levels of GAS, MOT, and SP in the serum of rats in Examples 4-5 increased, while the level of VIP decreased. This indicates that the addition of Mesona chinensis and the synergistic effect between the ingredients can better accelerate gastric emptying and improve gastrointestinal motility, thereby achieving the purpose of improving bloating, gastric reflux, and heartburn.

[0147] In summary, the fermentation products provided by this invention can reduce gastric electrical frequency and amplitude, increase total gastric acidity, lower esophageal mucosal pH, and enhance pepsin activity. Furthermore, by increasing the levels of GAS, MOT, and SP in rat serum and decreasing the levels of VIP, they can improve symptoms such as acid reflux, heartburn, and bloating.

[0148] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A fermentation product for improving acid reflux, heartburn, and bloating, characterized in that, By weight, the medicinal and edible ingredients include 30-55 parts of Dendrobium officinale, 30-50 parts of Ophiopogon japonicus, 20-40 parts of Pogostemon cablin, 20-30 parts of Citrus medica, and 10-25 parts of Hericium erinaceus; it also includes 7-16 parts of enzyme preparation and 0.09-0.20 parts of fermentation agent.

2. The fermentation product for improving acid reflux, heartburn, and bloating according to claim 1, characterized in that, It also includes 10-20 portions of mesona chinensis.

3. The fermentation product for improving acid reflux, heartburn, and bloating according to claim 2, characterized in that, By weight, the medicinal and edible ingredients include 35-45 parts of Dendrobium officinale, 30-40 parts of Ophiopogon japonicus, 25-30 parts of Pogostemon cablin, 25-30 parts of Citrus medica, and 15-20 parts of Hericium erinaceus; it also includes 7-16 parts of enzyme preparation, 0.09-0.20 parts of fermentation agent, and 10-20 parts of Mesona chinensis.

4. The fermentation product according to any one of claims 1-3, characterized in that, The fermentation agent includes 0.06-0.12 parts of Lactobacillus plantarum XD087 and 0.03-0.08 parts of Lactobacillus fermentum FJ701.

5. The fermentation product according to claim 4, characterized in that, The weight ratio of *Lactobacillus plantarum* XD087 to *Lactobacillus fermentum* FJ701 is (0.08-0.12):(0.05-0.08).

6. The fermentation product according to any one of claims 1-3, characterized in that, The enzyme preparation comprises 5-10 parts of cellulase and 2-6 parts of pectinase.

7. The method for preparing the fermentation product for improving acid reflux, heartburn, and bloating according to any one of claims 1-6, characterized in that, Includes the following steps: (1) Mix the powdered Dendrobium officinale, Ophiopogon japonicus, Agastache rugosa, Citrus medica and Hericium erinaceus with water evenly, add enzyme preparation for enzymatic hydrolysis, and obtain enzymatic hydrolysate; (2) The enzyme hydrolysate is heated to inactivate the enzyme and extract it to obtain an enzyme-inactivated extract; (3) Add a fermenting agent to the enzyme-inactivating extract and ferment to obtain fermentation product A.

8. The method for preparing the fermentation product according to claim 7, characterized in that, It also includes the step of mixing mesona powder and fermentation product A evenly to obtain the fermentation product.

9. The method for preparing the fermentation product according to claim 7, characterized in that, In step (1), the enzymatic hydrolysis temperature is 40-60℃ and the enzymatic hydrolysis time is 80-150 min; in step (2), the enzyme inactivation extraction temperature is 90-120℃ and the enzyme inactivation extraction time is 30-60 min; in step (3), the fermentation temperature is 30-40℃ and the fermentation time is 20-40 h.

10. The use of the fermentation product according to any one of claims 1-6 or the fermentation product obtained by the preparation method of claims 7-9 in the preparation of products that improve acid reflux, heartburn, and bloating.

Images