Postpartum uterine recovery fermentation conditioning drink and preparation method and application thereof

Abstract

The application discloses a postpartum uterine involution fermentation conditioning beverage as well as a preparation method and application thereof, and belongs to the technical field of homology of medicine and food fermentation and postpartum recovery products. The postpartum uterine involution fermentation conditioning beverage is prepared from curcuma longa, zingiber officinale, angelica sinensis and chaenomeles speciosa through fermentation. The postpartum uterine involution fermentation conditioning beverage has the effects of removing blood stasis, purifying the uterus, resisting inflammation and promoting uterine involution.

Description

Technical Field

[0001] The present invention relates to the technical fields of fermentation technology for medicinal and edible homologous substances and postpartum rehabilitation products, and more specifically, relates to an enzyme composition using turmeric, ginger, angelica, and papaya as raw materials, which has the functions of removing blood stasis to cleanse the uterus, resisting inflammation and promoting uterine involution, and a preparation method thereof. Background Art

[0002] Puerperal lochia, poor uterine involution and intrauterine infection are common postpartum complications in obstetrics, which seriously affect the physical and mental health of parturients. Traditional Chinese medicine often uses Shenghua Decoction (Angelica, Sichuan Lovage Rhizome, Peach Kernel, Processed Ginger, Honey-fried Licorice) as a classic prescription for postpartum conditioning, which has the effects of activating blood circulation to remove stasis, warming meridians and relieving pain. However, the traditional Shenghua Decoction has the following deficiencies: first, it has a bitter, astringent, pungent and spicy taste, leading to poor compliance of parturients, and it is particularly likely to cause discomfort to those whose gastrointestinal function has not fully recovered after cesarean section; second, Sichuan Lovage Rhizome, Peach Kernel and other components in the prescription have strong blood-activating effects, and strict syndrome differentiation is required for parturients with severe postpartum qi and blood deficiency, otherwise it will easily lead to qi consumption and blood injury; third, the dissolution rate of active ingredients (such as ferulic acid, ligustilide, etc.) in traditional water decoction is limited, and there is no means to optimize its bioavailability.

[0003] In recent years, turmeric has attracted attention due to its anti-inflammatory, anti-fibrotic and intrauterine adhesion inhibiting potential, but curcumin has extremely low water solubility, fast in vivo metabolism, and poor bioavailability in common oral preparations. To improve curcumin absorption, piperine is often required for compatibility, but the latter has an inhibitory effect on drug-metabolizing enzymes, and there are potential risks in long-term use. On the other hand, fermentation technology has been proven to increase the dissolution rate of plant active ingredients and produce new probiotic metabolites, but among existing postpartum rehabilitation products, research on combining fermentation processes with medicinal and edible homologous materials (such as angelica, roselle) and turmeric is still blank. Based on this, the development of a postpartum conditioning product with mild taste, high bioavailability, and both stasis-removing uterus-cleansing and anti-inflammatory effects has important clinical significance and market demand.

[0004] Therefore, providing a fermented conditioning drink for postpartum uterine involution as well as its preparation method and application is an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0005] In view of this, the present invention provides a fermented conditioning drink for postpartum uterine involution as well as its preparation method and application, aiming at the following defects existing in existing postpartum conditioning products: traditional Shenghua Decoction uses many medicinal materials, the decoction takes 30~60 minutes, leading to low preparation efficiency; the taste is bitter, astringent, pungent and spicy, resulting in poor compliance; products using turmeric for anti-inflammation often add piperine to improve bioavailability, which has the risk of inhibiting CYP enzymes; the fermentation cycle of existing fermented products is generally as long as 15~30 days, which is time-consuming and high-cost; and there is no product that combines fast-fermented (≤3 days) papaya enzyme with roselle organic acid, turmeric and angelica for removing blood stasis and cleansing the uterus.

[0006] This invention provides a turmeric enzyme composition with simplified raw materials, a total preparation time of ≤20 minutes, a fermentation cycle of only 2 days, no need for black pepper alkaloids, and utilizing the organic acids of roselle to promote absorption, so as to gently promote uterine involution, remove blood stasis and cleanse the uterus, and reduce inflammation.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A method for preparing a postpartum uterine involution fermented conditioning beverage includes the following steps: I. Preliminary Preparations 1) Processing of medicinal materials Take dried papaya, ginger, turmeric, and angelica root, remove impurities, and grind into 80-mesh powder. Weigh out the powdered raw materials according to the formula (45 parts papaya, 20 parts turmeric, 1.5 parts angelica root, and 18 parts ginger), totaling 1.5 kg. Add the processed raw materials to a fermentation tank, add 22.5 L of purified water or drinking water, stir well, and soak for 1-2 hours to allow the raw materials to fully absorb water. Perform heat treatment: 95-100 ℃ for 30 min; after cooling to below 36 ℃, obtain a herbal water mixture, ready for inoculation with the first stage of lactic acid bacteria.

[0009] 2) Activation of microbial strains and preparation of seed culture Fermentation starter: Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), accession number: ATCC 53103.

[0010] Lactobacillus plantarum ( Lactobacillus plantarum ), accession number: ATCC 14917.

[0011] brewing yeast ( Saccharomyces cerevisiae ), accession number: CICC1880.

[0012] The complex strain composed of Lactobacillus plantarum, Saccharomyces cerevisiae, and Lactobacillus rhamnosus has a synergistic effect, which can improve the dissolution rate, bioavailability, and bioactivity of traditional Chinese medicine components, and can also degrade the toxicity of traditional Chinese medicine.

[0013] A mixed activation solution of lactic acid bacteria and an activation solution of brewer's yeast were prepared separately.

[0014] Activation medium for Lactobacillus plantarum and Lactobacillus rhamnosus: Weigh approximately 24 g of total bacterial powder, including 18 g of Lactobacillus plantarum and 6 g of Lactobacillus rhamnosus. Add 6.0 g of glucose, 1.5 g of yeast powder, and 1.5 g of peptone to sterile water and bring the volume to 300 mL as activation medium I. Incubate at 35–37 °C under static or micro-anaerobic conditions for 12–16 h to obtain a viable bacterial concentration of approximately 1 × 10⁻⁶. 9 CFU / mL seed culture (lactic acid bacteria mixed activation solution) is prepared for use.

[0015] Saccharomyces cerevisiae activation medium: Weigh approximately 1.2 g of Saccharomyces cerevisiae powder, add 6.0 g of glucose, 3.0 g of yeast powder, and 3.0 g of peptone to sterile water to a final volume of 300 mL as activation medium II. Incubate at 28–30 °C and 150 rpm for 6–8 h with shaking to obtain a target concentration of 1 × 10⁻⁶. 8 A seed culture of CFU / mL can prevent excessive gas and alcohol production by yeast, thus preventing an overly strong fermentation flavor.

[0016] II. Two-stage fermentation process The entire fermentation process is divided into two stages, with a total fermentation time of 48 hours.

[0017] The first stage is the 0-24 h lactic acid bacteria co-fermentation stage: the mixed activation solution of lactic acid bacteria is inoculated into the herbal water mixture at an inoculation amount of 1% of the herbal water mixture, i.e., 240 mL of mixed activation solution of lactic acid bacteria is added; the fermentation temperature is controlled at 35-37 ℃, preferably 36 ℃, and the initial pH value of the system is adjusted to 5.8-6.2. The target pH value is controlled at 4.3-4.8 after 24 h of fermentation; after inoculation, the mixture is stirred at 50-100 rpm. Subsequently, it can be left to stand or stirred for 5 min every 4 h. The entire process is maintained in a micro-anaerobic, low-oxygen environment without active aeration. The core control is to rapidly reduce the pH value of the system and inhibit the proliferation of miscellaneous bacteria. After 24 h of fermentation, the first stage of fermentation is completed. At this time, the system pH is ≤4.8, and the odor is sour and fragrant without any putrid smell.

[0018] The second stage is a 24-48 hour fermentation stage using brewer's yeast: Brewer's yeast activation solution is inoculated into the first-stage fermentation system at 1% of the herbal water mixture, i.e., 240 mL of brewer's yeast activation solution. The fermentation temperature is controlled at 28-30℃, preferably 30℃. The initial pH of this stage is 4.3-4.8, the pH after the first stage of fermentation. The target pH is controlled at 3.8-4.3 after 48 hours of fermentation. Stirring is performed at 80-120 rpm, or 5-10 minutes every 4 hours, maintaining a microaerobic environment throughout. Strong aeration is avoided, focusing on regulating mild yeast metabolism and improving fermentation flavor. After 48 hours of fermentation, the second stage of fermentation is complete. At this point, the system pH is 3.8-4.3, exhibiting both a sour and slightly fermented aroma, without any musty or foul odor. The fermentation is then complete, yielding the herbal fermentation liquid.

[0019] III. Follow-up Processing 1) Treatment of fermentation liquid of traditional Chinese medicine After fermentation, the fermented liquid of Chinese medicine is heated at 80℃ for 30 minutes to inactivate microorganisms; after filtration through a filter bag for Chinese medicine residue, the fermented liquid and the residue are separated, and the fermented liquid is a postpartum uterine involution fermented conditioning drink.

[0020] 2) Preparation of the final formulation (Roselle Brown Sugar Fermented Drink) Boil 5g of hibiscus flowers in 500ml of water for 10 minutes. Filter the liquid, add 30g of brown sugar, and stir until dissolved and free of sediment. Cool to 40℃, then add 100ml of postpartum uterine involution fermented conditioning drink. Bottle and refrigerate.

[0021] IV. Application of the formulation: Functional foods: These are added to foods as functional ingredients to regulate blood and qi and nourish the uterus after childbirth, and are used for daily postpartum health maintenance.

[0022] Health products: formulated into oral liquids, granules, and other dosage forms to help improve postpartum lochia stagnation and promote uterine involution.

[0023] New Traditional Chinese Medicine: Conduct systematic clinical trials to develop new traditional Chinese medicines for regulating postpartum uterine stasis and repairing the postpartum uterine environment.

[0024] V. Scope of Application (1) People who need long-term bone health care: Due to fewer side effects and higher compliance, fermented Chinese medicine preparations may be suitable for long-term use to maintain bone health.

[0025] (2) Suitable for women with poor lochia discharge and persistent lochia after childbirth: By combining angelica, ginger and brown sugar, it can play the role of nourishing blood, promoting blood circulation, warming the meridians and removing blood stasis. Combined with the protease and probiotic metabolites in fermented papaya, it can promote the discharge of blood stasis in the uterine cavity and decompose necrotic tissue. It can be used to help improve the postpartum blood deficiency and stasis state, and accelerate the discharge of lochia and uterine involution.

[0026] (3) Suitable for women at high risk of postpartum uterine inflammation and intrauterine adhesions: Curcumin is the core anti-inflammatory and anti-fibrotic component. With the help of hibiscus organic acid, the bioavailability of curcumin can be improved. It can inhibit postpartum uterine inflammation and reduce the degree of mucosal fibrosis. It can be used to prevent and improve postpartum intrauterine adhesions, repair endometrial damage, and maintain a healthy uterine environment.

[0027] (4) Suitable for women with weak blood and qi after childbirth who need gentle conditioning: Low-GI unrefined brown sugar and angelica are used to nourish blood in synergy, achieving "removing blood stasis without harming the body and promoting blood circulation without depleting qi". The medicine is mild and non-irritating, suitable for people with weak constitution after childbirth to carry out phased conditioning, and to replenish blood and qi and promote overall recovery after childbirth.

[0028] (5) Suitable for postpartum women who dislike the bitter taste of traditional Chinese medicine and seek high compliance: The natural roselle flavor improves the taste, replacing the bitterness of traditional Sheng Hua Tang. The low-temperature preparation process preserves the active ingredients, making it suitable for postpartum women who need to take it continuously. It is used to complete the postpartum recovery cycle in a long-term, stable and comfortable manner. It is suitable for routine conditioning for women who have given birth vaginally.

[0029] As can be seen from the above technical solution, compared with the prior art, this invention discloses a postpartum uterine involution fermented conditioning beverage, its preparation method, and its application. This conditioning beverage is prepared using a compound probiotic fermentation process with medicinal and edible raw materials, which can significantly improve the dissolution rate and bioavailability of curcumin. It has a mild, sweet and sour taste, without the bitter or unpleasant odor of traditional postpartum herbal decoctions. The product utilizes angelica to nourish and invigorate blood, remove blood stasis, and promote tissue regeneration; turmeric to exert anti-inflammatory and anti-fibrotic effects; and the protease and probiotic metabolites in fermented papaya to gently decompose necrotic tissue in the uterine cavity. While promoting smooth lochia discharge and accelerating uterine involution, it effectively reduces the risk of postpartum intrauterine adhesions and inflammation. This product has a mild effect, removes blood stasis without harming the body's vital energy, has high safety and good compliance, and is suitable for early postpartum recovery and conditioning, possessing excellent postpartum care technical effects.

[0030] Removing blood stasis and turbidity, promoting uterine involution: The formula contains angelica to invigorate blood circulation, remove blood stasis, and promote new tissue growth, combined with ginger to warm the meridians and unblock the collaterals, which can effectively improve postpartum blood deficiency and stagnation, and help promote the smooth discharge of lochia. The fermented juice contains highly active proteases and metabolites, which can gently decompose necrotic residual tissue in the uterine cavity, assist in uterine cavity metabolic repair, and accelerate uterine involution.

[0031] Anti-inflammatory and repairing, preventing uterine cavity damage: The core ingredient curcumin has excellent anti-inflammatory and anti-fibrotic effects. Using traditional Chinese medicine fermentation technology, curcumin's water solubility and bioavailability are greatly improved, which can effectively improve mild postpartum uterine cavity inflammation, inhibit mucosal fibrosis, and reduce the risk of uterine cavity adhesions.

[0032] Gentle and nourishing to blood, suitable for postpartum constitution: Angelica sinensis is used to nourish blood and strengthen the body, promoting blood circulation without harming the body's vital energy. It can make up for the deficiency of qi and blood after childbirth. The medicine is mild and non-irritating, suitable for the phased conditioning of postpartum weak constitution.

[0033] Enhanced processing leads to higher patient compliance: Low-temperature processing fully preserves enzymes and heat-sensitive active ingredients, improving the absorption rate of efficacy; fermentation process improves taste, reduces bitterness, eliminates the need for artificial flavoring, and solves the problems of poor taste and difficulty in maintaining the regimen of traditional decoctions, resulting in more stable conditioning effects.

[0034] Innovative Formula, Synergistic Effects on Postpartum Blood stasis and Recovery: This formula combines angelica and ginger to nourish and invigorate blood, warm the meridians and promote blood circulation, remove blood stasis and generate new tissue, improving postpartum blood deficiency and stagnation, and promoting normal lochia discharge. The addition of fermented green papaya liquid prepared through 21 days of fermentation provides papain and probiotic metabolites that gently break down necrotic tissue in the uterine cavity. The synergistic effect of these multiple components effectively assists in uterine cavity repair and accelerates the uterine involution process.

[0035] Innovative ingredient enhancement for improved anti-inflammatory and anti-adhesion effects: Turmeric is fermented using advanced fermentation technology, which avoids its pungent and irritating properties while significantly improving the water solubility and bioavailability of curcumin. Utilizing the anti-inflammatory and anti-fibrotic activities of curcumin, it improves postpartum uterine inflammation, inhibits abnormal fibrosis of the uterine mucosa, reduces the risk of uterine adhesions, and achieves uterine repair.

[0036] The formula is gentle and suitable for postpartum women's special constitution: it uses angelica to nourish blood, promoting blood circulation without causing bleeding and removing blood stasis without harming the body's vital energy. It can replenish the nutrients needed after childbirth and replenish qi and blood. The overall formula is mild and low in irritation, suitable for the weak constitution of postpartum women, and is suitable for long-term postpartum conditioning, with higher safety in use.

[0037] Innovations in preparation process and flavor: A low-temperature preparation process is adopted, which involves first decocting and extracting the juice, then cooling it before adding the enzyme liquid. This avoids the inactivation of active enzymes and heat-sensitive substances by high temperatures, maximizing the preservation of the active ingredients and improving the overall absorption and utilization rate of the product. Traditional Chinese medicine fermentation technology is used to neutralize the bitter taste of the herbs, eliminating the need for artificial flavorings. This overcomes the poor palatability of traditional postpartum conditioning decoctions, significantly improving patient compliance and ensuring stable therapeutic effects. Attached Figure Description

[0038] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0039] Figure 1 The residual lochia levels in each group of rats are shown below; where A: postpartum day 1; B: postpartum day 3; C: postpartum day 7; D: postpartum day 10.

[0040] Figure 2 The changes in uterine index and spleen index of postpartum rats in each group are shown; where A: uterine index; B: spleen index.

[0041] Figure 3 For comparison of IL-6 levels in each group; where A: postpartum day 1; B: postpartum day 3; C: postpartum day 7; D: postpartum day 10.

[0042] Figure 4 For comparison of TNF-α levels in each group; where A: postpartum day 1; B: postpartum day 3; C: postpartum day 7; D: postpartum day 10. Detailed Implementation

[0043] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0044] Example 1 A method for preparing a postpartum uterine involution fermented conditioning beverage includes the following steps: (1) Processing of medicinal materials Take dried papaya, ginger, turmeric, and angelica root, remove impurities, and grind into powder using an 80-mesh pulverizer. Weigh out the pulverized raw materials according to the formula (papaya 45 parts, turmeric 20 parts, angelica root 1.5 parts, ginger 18 parts), totaling 1.5 kg. Add the processed raw materials to a fermentation tank, add 22.5 L of purified water, and soak for 1 hour. After soaking, perform heat treatment: 100 ℃ for 30 minutes. After cooling to 36 ℃, a mixture of Chinese herbal medicine and water is obtained, which then enters the fermentation stage. (2) Fermentation stage Phase 1: Lactic Acid Bacteria Complex Fermentation Phase The lactic acid bacteria mixed activation solution was inoculated into the Chinese herbal medicine water mixture at a volume of 1%; after inoculation, it was stirred at 75 rpm and then stirred for 5 min every 4 h; the fermentation temperature was controlled at 36 ℃, the initial pH of the system was adjusted to 5.8~6.2, and the pH was controlled at 4.3~4.8 after 24 h of fermentation; after 24 h of fermentation, the first stage of fermentation was completed. The preparation method of the lactic acid bacteria mixed activation solution is as follows: Take 18 g of Lactobacillus plantarum ATCC 14917 bacterial powder and 6 g of Lactobacillus rhamnosus ATCC 53103 bacterial powder, add them to activation medium I, and incubate at 36 ℃ under static or micro-anaerobic conditions for 12 h to obtain a viable bacterial concentration of 1×10⁻⁶. 9 Seed culture at CFU / mL; the composition of the activation culture medium I is: 6.0 g glucose, 1.5 g yeast powder, 1.5 g peptone, and sterile water to a final volume of 300 mL; Second stage: Fermentation stage of brewing yeast In the first stage fermentation system, the activated brewer's yeast solution was inoculated at a rate of 1% of the mixture of Chinese herbal medicine and water. The mixture was stirred at 75 rpm for 5 minutes every 4 hours. The fermentation temperature was controlled at 28-30 ℃. The pH of 4.3-4.8 after the first stage fermentation was used as the starting pH for this stage. The pH was controlled at 3.8-4.3 after 48 hours of fermentation. After 48 hours of fermentation, the second stage fermentation was completed, and the fermented Chinese herbal medicine broth was obtained. The preparation method of the brewing yeast activation solution is as follows: Weigh 1.2 g of Saccharomyces cerevisiae CICC1880 powder, add it to activation medium II, and culture with shaking at 28-30 ℃ and 150 rpm for 12 h to prepare a solution with a concentration of 1×10⁻⁶. 8 Seed culture at CFU / mL; the activation medium II consists of: 6.0 g glucose, 3.0 g yeast extract, 3.0 g peptone, and sterile water to a final volume of 300 mL.

[0045] (3) Treatment of fermentation liquid of traditional Chinese medicine The fermented liquid of Chinese medicine was heated to 80℃ for 30 minutes; then filtered through a filter bag to separate the fermented liquid from the residue. The fermented liquid is a postpartum uterine involution fermented conditioning drink.

[0046] Example 2: Fermented conditioning beverage for the prevention and treatment of postpartum lochia discharge, intrauterine inflammation, uterine involution and intrauterine tissue repair in a rat model. 1) Experimental Objective The study aimed to verify the effects of the fermented conditioning beverage prepared in Example 1 on promoting postpartum lochia discharge, intrauterine inflammation, uterine involution, and intrauterine tissue repair, clarify its optimal usage period and efficacy advantages, and provide experimental data support for product formulation, process, and clinical application.

[0047] 2) Experimental materials Test substance: Fermented conditioning beverage prepared in Example 1 (50 mL / day, starting from the 3rd day postpartum, for 10 consecutive days).

[0048] Controls: Traditional Sheng Hua Tang (a traditional Chinese herbal decoction) and blank drinking water.

[0049] The traditional method for preparing Sheng Hua Tang includes the following steps: (1) Take dried papaya, ginger, turmeric and angelica, remove impurities and grind into powder with an 80 mesh. Weigh the powdered raw materials according to the formula (45 parts papaya, 20 parts turmeric, 1.5 parts angelica and 18 parts ginger), with a total weight of 1.5 kg.

[0050] (2) Soaking: Add the processed raw materials to the decoction machine, add 12.5 L of purified water, stir evenly, and soak for 1 hour to allow the raw materials to fully absorb water.

[0051] (3) First decoction: Heat over high heat until boiling; after boiling, reduce to low heat and simmer for 60 minutes; stir once every 15 minutes during the decoction process to prevent scorching at the bottom (turmeric and papaya polysaccharides tend to settle at the bottom); after decoction, filter the first decoction through a 100-mesh sieve while it is still hot, and store the filtrate separately.

[0052] (4) Second decoction: Add the filter residue back into 10L of purified water (total volume of raw materials) and stir; bring to a boil over high heat, then simmer over low heat for 40 minutes; after completion, filter through a 100-mesh filter and collect the second decoction.

[0053] (5) Combining the decoctions: Mix the first decoction and the second decoction filtrate evenly to obtain a final decoction of 22.5L, which is the traditional Sheng Hua Tang.

[0054] Experimental animals: SPF-grade female SD rats, postpartum rat model.

[0055] Main reagent kits: Lochia volume and uterine dry weight detection kit, inflammatory factor (IL-6, TNF-α) ELISA kit, uterine histopathology detection kit.

[0056] 3) Experimental methods A postpartum rat model was established and randomly divided into three groups: blank group, traditional Sheng Hua Tang group (traditional decoction group), and fermented conditioning beverage group prepared in Example 1 (fermented medicine group).

[0057] Rats were administered the drug continuously for 10 days. On days 1, 3, 7, and 10, the following data were measured: residual lochia, serum inflammatory factor levels, uterine histopathology, and repair score. Statistical analysis and inter-group comparisons were performed. On day 10, rats were sacrificed, and the uterus and spleen were removed to calculate the uterine index and spleen index.

[0058] 4) Results (1) The residual amount of lochia in each group of rats is shown in Table 1 and Figure 1 .

[0059] Table 1 Comparison of lochia residue in postpartum rats in each group

[0060] Note: The results of the two independent samples t-test showed that there was no statistically significant difference in lochia volume between the two groups on postpartum day 1 and day 3 (P>0.05); however, there was a statistically significant difference in lochia volume between the two groups on postpartum day 7 and day 10 (P<0.05).

[0061] Table 1 and Figure 1 The results showed that, compared with the blank group and the traditional Sheng Hua Tang group, the fermented conditioning beverage group had a faster lochia discharge rate, a significantly reduced lochia amount on the 7th day, and obvious discharge on the 10th day, with significant differences (P<0.05).

[0062] (2) The pathological repair scores of uterine tissue in each group of rats are shown in Table 2.

[0063] Table 2. Pathological repair scores of uterine tissue in each group

[0064] Note: Scoring rules: The higher the score, the more severe the endometrial damage, the greater the myometrial damage, the higher the degree of fibrosis, and the more serious the intrauterine adhesions.

[0065] Table 2 shows that, compared with the blank group and the traditional Sheng Hua Tang group, the fermented conditioning beverage group can significantly reduce the uterine pathology score, repair endometrial and myometrial damage, inhibit fibrosis, and has a better anti-intrauterine adhesion effect (P<0.05).

[0066] (3) Changes in uterine index and spleen index in postpartum rats in each group are shown in the figure. Figure 2 The formula for calculating the uterine index is: uterine wet weight (g) / body weight (g) × 100%. The formula for calculating the spleen index is: spleen wet weight (g) / body weight (g) × 100%. Figure 2 It is evident that, compared with the control group, both traditional Sheng Hua Tang and fermented conditioning drinks significantly reduced the uterine index and spleen index in postpartum rats; and the fermented conditioning drink was more effective than traditional Sheng Hua Tang in lowering the two organ indices, suggesting that the fermented conditioning drink was superior to traditional Sheng Hua Tang in promoting uterine involution in postpartum rats.

[0067] (4) The comparison results of the levels of inflammatory factors (IL-6, TNF-α) in each group of rats are shown in the figure. Figure 3 and Figure 4 .Depend on Figure 3 and Figure 4 It is evident that the levels of IL-6 and TNF-α in the fermented conditioning beverage group were significantly lower than those in the blank group and the traditional Sheng Hua Tang group, indicating that the anti-inflammatory effect in the uterine cavity was more significant and could quickly alleviate the postpartum uterine cavity inflammatory response.

[0068] The above results show that the fermented conditioning beverage of the present invention can significantly promote the discharge of lochia and shorten the duration of lochia; significantly improve the speed and rate of postpartum uterine involution; effectively reduce the level of postpartum uterine cavity inflammatory factors, inhibit uterine cavity fibrosis, and prevent uterine cavity adhesions; it has better tissue repair effect, is gentle and non-irritating, and is superior to traditional Sheng Hua Tang; continuous use for 10 days can achieve the best postpartum repair effect, making it suitable for safe postpartum conditioning.

[0069] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a postpartum uterine involution fermented conditioning beverage, characterized in that, Includes the following steps: (1) Processing of medicinal materials Take 45 parts of crushed papaya, 20 parts of turmeric, 1.5 parts of angelica, and 18 parts of ginger and add them to a fermentation tank. Add water at a ratio of 1:15 and stir well. Soak for 1 hour. After soaking, heat treatment is carried out at 95-100 ℃ for 30 min. After cooling to below 36 ℃, a mixture of Chinese herbal medicines is obtained and enters the fermentation stage. (2) Fermentation stage Phase 1: Lactic Acid Bacteria Complex Fermentation Phase The lactic acid bacteria mixed activation solution was inoculated into the herbal water mixture at a volume of 1% of the herbal water mixture. After inoculation, the mixture was stirred at 50-100 rpm and then allowed to stand for incubation or stirred for 5 min every 4 h. The fermentation temperature was controlled at 35-37 ℃, and the initial pH of the system was adjusted to 5.8-6.

2. After 24 h of fermentation, the pH was controlled at 4.3-4.

8. After 24 h of fermentation, the first stage of fermentation was completed. Second stage: Fermentation stage of brewing yeast In the first stage fermentation system, inoculate with activated brewer's yeast solution at a rate of 1% of the herbal water mixture; stir at 80-120 rpm, or stir for 5-10 min every 4 h; control the fermentation temperature at 28-30 ℃; use the pH of 4.3-4.8 after the first stage fermentation as the starting pH for this stage; control the pH value at 3.8-4.3 after 48 h of fermentation; after 48 h of fermentation, complete the second stage fermentation to obtain the herbal fermentation liquid. (3) Treatment of fermentation liquid of traditional Chinese medicine The fermented liquid of Chinese medicine was heated to 80℃ for 30 minutes; then filtered through a filter bag to separate the fermented liquid from the residue. The fermented liquid is a postpartum uterine involution fermented conditioning drink.

2. The method for preparing a postpartum uterine involution fermented conditioning beverage according to claim 1, characterized in that, The preparation method of the lactic acid bacteria mixed activation solution is as follows: Take 18 g of Lactobacillus plantarum ATCC 14917 bacterial powder and 6 g of Lactobacillus rhamnosus ATCC 53103 bacterial powder, add them to activation medium I, and incubate at 35~37 ℃ for 12~16 h under static or micro-anaerobic conditions to obtain a viable bacterial concentration of 1×10⁻⁶. 9 Seed culture at CFU / mL; the composition of the activation culture medium I is: 6.0 g glucose, 1.5 g yeast powder, 1.5 g peptone, and sterile water to a final volume of 300 mL; The preparation method of the brewing yeast activation solution is as follows: Weigh 1.2 g of Saccharomyces cerevisiae CICC1880 powder, add it to activation medium II, and culture with shaking at 28-30 ℃ and 150 rpm for 6-8 h to prepare a solution with a concentration of 1×10⁻⁶. 8 Seed culture at CFU / mL; the activation medium II consists of: 6.0 g glucose, 3.0 g yeast extract, 3.0 g peptone, and sterile water to a final volume of 300 mL.

3. The postpartum uterine involution fermented conditioning beverage prepared by the method described in claim 1 or 2.

4. The application of the postpartum uterine involution fermented conditioning beverage according to claim 3 in the preparation of products for removing blood stasis, cleansing the uterus, reducing inflammation, and promoting uterine involution.

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