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CN-122004458-A - Plant fermentation composition for improving exercise endurance

CN122004458ACN 122004458 ACN122004458 ACN 122004458ACN-122004458-A

Abstract

The invention provides a plant fermentation composition for improving exercise endurance, and belongs to the field of non-alcoholic beverages. The fermented astragalus extract is obtained by performing aerobic fermentation on astragalus, sterilizing and filtering by using bacillus subtilis, and the fermented roxburgh rose juice is obtained by pulping and filtering new roxburgh rose, fermenting by using lactobacillus plantarum and filtering. The composition of the invention obviously optimizes energy metabolism efficiency, delays the exhaustion of sports glycogen and the accumulation of lactic acid through the synergistic effect of multiple targets, enhances the activity of an antioxidant enzyme system of an organism, reduces the injury of oxidative stress to skeletal muscle, can inhibit the exercise-induced inflammatory reaction and accelerates the repair of muscle injury. The comprehensive performance is that the exercise endurance is obviously improved, the exhaustion time is prolonged, and the composition has definite efficacy on improving the exercise performance.

Inventors

  • LIAO XIANGRU
  • LIU LI
  • CHEN XIAODONG

Assignees

  • 广东谷泱生命科技有限责任公司

Dates

Publication Date
20260512
Application Date
20260309

Claims (9)

  1. 1. The plant fermentation composition is characterized by comprising the following components in parts by mass: 500-800% of fermented roxburgh rose juice Fermented astragalus extract 80-100 Chinese angelica extract 40-60 40-60 Parts of ganoderma lucidum extract 20-30 Parts of ginseng extract 30-50% Of black tea extract; The fermented astragalus extract is obtained by performing aerobic fermentation on astragalus through bacillus subtilis, sterilizing and filtering; the fermented roxburgh rose juice is obtained by pulping and filtering new roxburgh rose, fermenting by lactobacillus plantarum, and filtering to obtain filtrate.
  2. 2. The plant fermentation composition of claim 1, wherein the process for preparing the astragalus membranaceus ferment comprises the steps of, S1, taking astragalus, drying and sieving to prepare astragalus powder; s2, adding the following components into astragalus powder according to the mass of the astragalus: At least 0.5% potassium dihydrogen phosphate; at least 0.1% magnesium sulfate heptahydrate; Manganese sulfate monohydrate of at least 0.02% Ferrous sulfate heptahydrate, at least 0.01%; Then stirring uniformly, adjusting the water content to 55-60% and the pH value to 7.2+ -0.2; S3, inoculating activated bacillus subtilis seed liquid into the astragalus fermentation substrate for aerobic fermentation; S4, drying the fermented astragalus membranaceus fermentation substrate until the water content is less than or equal to 10%, adding water with the volume being at least 10 times of that of the fermented astragalus membranaceus fermentation substrate, steaming and boiling for at least 1.5h, and filtering to obtain filtrate, thereby obtaining the fermented astragalus membranaceus extract.
  3. 3. The plant fermentation composition according to claim 2, wherein in step S3, the fermentation conditions are a temperature of 36.5-37.5 ℃ and an aeration rate of 1.0 VVM or more, the fermentation is performed for at least 36 hours and the pH is reduced to 6.5 or less, and the fermentation is completed.
  4. 4. The fermented exercise composition of claim 1, wherein the method of preparing fermented roxburgh rose juice comprises the steps of: s1, cleaning fresh roxburgh rose, taking pulp, pulping, filtering to obtain roxburgh rose juice, pasteurizing and cooling; s2, mixing and diluting the original juice of the roxburgh rose with water, and adding a carbon source to adjust the content of initial soluble solids of the mixed solution to 1015 DEG Brix; s3, activating lactobacillus plantarum strains to prepare seed liquid with the viable count of more than or equal to 1 multiplied by 10 9 CFU/mL; S4, inoculating lactobacillus plantarum seed liquid into the mixed liquid obtained in the step S2 for fermentation to obtain fermentation liquid; and S5, sterilizing the fermentation liquor, and then, carrying out solid-liquid separation to obtain a liquid part, thereby obtaining the fermented roxburgh rose juice.
  5. 5. The fermented exercise composition according to claim 2, wherein the fermentation conditions in step S2 are micro-anaerobic, the fermentation temperature is 35-37 ℃ and the fermentation time is at least 48 hours.
  6. 6. A fermented sports composition according to claim 2, wherein the conditions for the termination of the fermentation in step S2 are that the pH is monitored after 48 hours of fermentation and is considered to be complete when the pH falls below 3.0 and changes by 0.1 or less within 4 hours.
  7. 7. The fermented exercise composition of claim 2, wherein the fermentation temperature in step S4 is 37±0.5 ℃, the fermentation time is 48 hours, and the dissolved oxygen DO is less than or equal to 10%.
  8. 8. The method for preparing a plant fermentation composition according to any one of claims 1 to 7, wherein the fermented astragalus extract, the angelica extract, the ganoderma lucidum extract, the ginseng extract and the black tea extract are added into the fermented roxburgh rose juice, and the plant fermentation composition is obtained by stirring, homogenizing, degassing and sterilizing.
  9. 9. Use of a plant fermentation composition of any one of claims 1-7 in the manufacture of a food product for enhancing athletic performance.

Description

Plant fermentation composition for improving exercise endurance Technical Field The invention belongs to the field of non-alcoholic beverages, and particularly relates to a plant fermentation composition for improving exercise endurance. Background Exercise fatigue refers to a state where physiological processes of the body caused by exercise itself cannot maintain their functions at a specific level, and its occurrence mechanism involves various aspects such as energy metabolism disorder, oxidative stress injury, inflammatory reaction, and central nervous system function change. With the promotion of body-building consciousness of the whole people and the development of professional competitive sports, how to effectively delay the occurrence of sports fatigue, enhance sports endurance and promote recovery after sports has become a research hot spot in the fields of sports medicine and nutrition. In energy metabolism, long-term or high-intensity exercise can lead to rapid consumption of organic energy substances (such as myoglycogen and liver glycogen), and meanwhile, the accumulation of metabolites such as lactic acid and the like is accompanied, so that the muscle contraction function is inhibited, and the exercise capacity is reduced. Research shows that the method for improving glycogen storage, increasing the oxidation energy supply proportion of fatty acid and maintaining stable Adenosine Triphosphate (ATP) level is a key metabolic regulation strategy for delaying fatigue and improving endurance. Oxidative stress is another important cause of athletic fatigue. During strenuous exercise, the oxygen consumption of the body increases significantly, resulting in increased Reactive Oxygen Species (ROS) production. Excessive ROS can attack cell membrane lipids, proteins, and deoxyribonucleic acid (DNA), causing skeletal muscle cell damage, mitochondrial dysfunction, and further accelerating the fatigue process. Therefore, enhancing the activity of endogenous antioxidant enzymes (such as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)), and inhibiting the generation of lipid peroxidation products (such as Malondialdehyde (MDA)) are important ways for relieving the oxidative damage of motility. In addition, the exercise-induced inflammatory response is also closely related to fatigue. Proinflammatory factors released after muscle micro-injury can exacerbate tissue injury and delay recovery processes. Regulating inflammatory factor balance, inhibiting excessive inflammatory reaction, promoting repair after exercise, and improving training adaptability. In recent years, the use of functional ingredients based on natural plant sources in the field of sports nutrition has received a great deal of attention. The research shows that the bioactive substances such as polysaccharides, saponins, polyphenols, flavonoids and the like contained in various plant extracts can play roles of resisting fatigue and enhancing exercise tolerance by regulating energy metabolism, enhancing antioxidant defense, inhibiting inflammatory reaction and other mechanisms through multiple targets. For example, polysaccharides can delay fatigue by increasing glycogen stores and regulating mitochondrial function, polyphenols have strong free radical scavenging ability and can reduce oxidative damage induced by exercise, and saponins can enhance muscle contraction function by activating energy metabolism related signal pathways. However, the active ingredients in natural plant materials often exist in a combined state or a macromolecular form, and the bioavailability is low when the active ingredients are directly used, so that the full play of the efficacy is limited. In order to solve this problem, researchers have recently attempted to pretreat plant materials using biological fermentation techniques. The probiotic fermentation can utilize enzyme systems (such as cellulase, hemicellulase, beta-glucosidase and the like) generated by microorganisms to carry out biological enzymolysis on plant cell walls so as to promote efficient release of active ingredients, and meanwhile, the fermentation process can convert macromolecular substances into micromolecular metabolites which are easier to absorb and possibly generate new functional compounds, so that the overall biological activity and the utilization efficiency of raw materials are improved. Studies have shown that after fermentation by probiotics, the total phenol, total flavone content and antioxidant activity of part of plant raw materials are obviously improved, and the bioavailability in the in vitro digestion process is also improved. Nevertheless, there is still a lack of comprehensive solutions in the prior art for exercise endurance improvement based on multicomponent synergy and probiotic fermentation process optimization. The single component or simply compounded plant extract is difficult to simultaneously meet multiple requirements of energy metabolism