Diarrheal disease is a public health issue caused by multiple pathogens and factors, with a high incidence rate. It poses a significant threat to the health of infants and is one of the leading causes of malnutrition, developmental disorders, and death in children. In many developing countries, diarrhea is the leading cause of child mortality, hence the World Health Organization (WHO) has prioritized its control as part of a global strategy. Due to its high prevalence among children, the elderly, and patients undergoing chemotherapy for tumors, diarrhea leads to the loss of electrolytes and water, severely impacting the absorption of nutrients and contributing to malnutrition or hindering recovery. Therefore, China has listed diarrhea as a key disease for prevention and treatment. The medical community is increasingly focusing on research into diarrheal diseases, particularly over the past decade. Based on the inheritance and development of previous knowledge, Traditional Chinese medicine has conducted extensive research into the etiology, pathogenesis, therapeutic principles, and mechanisms of diarrhea, yielding substantial results.

The primary drugs used to treat diarrhea are antibiotics; however, the negative effects of their widespread use have become increasingly apparent. The emergence of antibiotic-resistant strains means that many previously effective antibiotics are now largely ineffective in many regions, necessitating increased dosages. Bacterial resistance complicates the treatment of infectious diseases, leading to higher morbidity and mortality rates. Long-term or irrational overuse of antibiotics also leads to excessive drug residues, which not only pollute the environment but also harm human health.

Academician Zhonghua Liu's team at Hunan Agricultural University chose three different vintages (1996, 2002, and 2009) of Fu brick Tea produced by Yiyang Tea Factory as research materials. Diarrhea is characterized by inflammation and edema of the intestinal mucosa due to infection or non-infectious factors, resulting in hypersecretion and motility, as well as loose stools and increased bowel movements. Fu brick tea extract can improve these symptoms and treat diarrhea. Fu brick tea showed varying degrees of inhibitory effects on diarrhea induced by senna leaves, castor oil, and magnesium sulfate in mice. Overall, the 1996 vintage of Fu brick tea was more effective against diarrhea than the 2002 vintage, which in turn was more effective than the 2009 vintage. This suggests that aged Fu brick tea has a better anti-diarrheal effect. Further studies by Academician Zhonghua Liu's team using Fu brick tea produced by Yiyang Tea Factory Co., Ltd. demonstrated that histopathological examination showed that the water extract of Fu brick tea protected the integrity of the ileal mucosal barrier and reduced inflammatory infiltration. The water extract of Fu brick tea significantly decreased the levels of pro-inflammatory factor 5-hydroxytryptamine (5-HT) and increased the expression of sodium hydrogen exchanger protein 3 (NHE-3). These findings suggest that the water extract of Fu brick tea possesses anti-diarrheal activity, possibly related to its anti-inflammatory properties.

During storage, Fu brick tea undergoes a series of changes due to the combined effects of microbial action, moist heat, and autoxidation, improving its internal components and enhancing its flavor and Health benefits. The mechanisms and rates of change vary depending on the compactness, moisture content, and maturity of the raw materials. Microbial Metabolism plays a central role in the formation of Fu brick tea quality. According to Wen Qiongying's experimental analysis, the predominant microorganism in Fu brick tea is Eurotium cristatum. Through their metabolic processes, large molecular compounds such as cellulose and Pectin are utilized, and the microorganisms produce new substances in the form of small molecular compounds. Moist heat and autoxidation are also important factors in the aging process of Fu brick tea. During this process, active components undergo oxidation, decomposition, and polymerization. This primarily involves the oxidation of polyphenols, degradation of proteins, and changes in aroma components. These transformations result in a smoother taste, a more pronounced aged aroma, and brighter liquor color. Additionally, the small molecular compounds formed through oxidation may be re-polymerized or utilized by microorganisms, or they may combine with microbial metabolites to form new polymers.

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