Anti-saccharification and anti-aging aronia melanocarpa fruit composition and preparation method thereof

Abstract

The invention belongs to the technical field of functional foods and health foods, and particularly relates to an anti-saccharification and anti-aging aronia melanocarpa fruit composition and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 150 to 400 parts of aronia melanocarpa fruit fermentation liquor, 10 to 80 parts of lycium ruthenicum, 10 to 80 parts of ginseng, 0.5 to 2.5 parts of grape seed extract, 10 to 70 parts of collagen peptide, 0.5 to 4 parts of sodium hyaluronate, 0.1 to 0.8 part of resveratrol and 0.03 to 0.3 part of yeast extract. The content of type I collagen peptide in the skin is increased, the generation of in-vitro anti-glycation end products is inhibited, and the anti-glycation and anti-aging effects are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods and health foods, and particularly relates to an anti-glycation and anti-aging Aronia nigra fruit composition and a preparation method thereof. Background Art

[0002] Aging is a systemic, gradual degenerative change in morphology, structure, and physiological function that occurs as an organism ages. The degeneration of organ function caused by aging is the main risk factor for various age-related diseases. The "free radical theory of aging" proposed by Harman in 1956 is widely accepted. The theory holds that the continuous accumulation of free radicals in the body will cause serious oxidative damage to cell components such as DNA, proteins, and lipids, ultimately leading to the gradual aging of the organism.

[0003] Under normal physiological conditions, there is a steady-state balance between the generation and quenching of free radicals in cells, which is conducive to maintaining the normal physiological functions of the body. However, when this balance is disrupted by excessive free radicals, oxidative stress and the ensuing oxidative damage will occur, ultimately accelerating the aging of the organism. More importantly, oxidative stress is not only caused by excessive free radicals, but also related to the limited endogenous defense system in the body.

[0004] Endogenous defense systems are divided into enzymatic and non-enzymatic antioxidants. Enzymatic antioxidants include quinone oxidoreductase, superoxide dismutase, catalase, glutathione peroxidase, etc. to maintain oxidative balance. Non-enzymatic antioxidants include some endogenous and exogenous antioxidants. Therefore, supplementing appropriate exogenous antioxidants to improve the level of the body's antioxidant defense system is of great significance for resisting and delaying aging.

[0005] Glycation refers to the non-enzymatic reaction between excess sugars in the body (such as glucose, lactose, sucrose, etc.) and proteins to produce glycation end products (AGEs). These AGEs are a hard, yellowish-brown substance that converts normally connected proteins into irreparable "aged" proteins that are difficult to metabolize and eliminate. With age, glycation reactions gradually increase, and AGEs accumulate in the skin, causing the skin to turn yellow, lose elasticity, and develop wrinkles and sagging. Glycation and oxidation reactions often occur simultaneously in the body and promote each other. Oxidative stress reactions promote the accumulation of AGEs, and the accumulation of AGEs also aggravates oxidative stress reactions. Therefore, in anti-aging strategies, it is very important to pay attention to both glycation and oxidation reactions.

[0006] The fruit of the Aronia nigra, also known as wild aronia and immortal berry, is a fruit of the Aronia nigra that is extremely high in polyphenols, polysaccharides, flavonoids, proteins and organic acids. Anthocyanins belong to the class of flavonoid compounds and have a variety of health functions, with the most significant antioxidant effect. It is known as "oral skin cosmetics" that can supplement nutrition for the body and promptly remove free radicals in the body, and is widely used in the fields of food and medical health.

[0007] For example, Chinese patent CN 113397176 A discloses a composition for delaying aging and its preparation method, including 85 parts of fish collagen peptide, 10 parts of black fruit glandular rib fruit concentrated juice, 6 parts of vitamin C, 6 parts of lemon concentrated juice, 0.1 parts of passion fruit concentrated powder, 0.5 parts of rice germ powder, 0.01 parts of niacinamide, 4 parts of γ-aminobutyric acid, 3 parts of anhydrous citric acid, 2 parts of tartaric acid, 14 parts of pectin, 15 parts of resistant dextrin, 0.4 parts of stevioside, 30 parts of erythritol and 3 parts of flavor. The above composition has a good ability to scavenge free radicals and achieves the purpose of anti-aging through anti-oxidation, but the main effect of the patent is anti-oxidation, with a single function, and does not mention anti-glycation and other effects. Summary of the invention

[0008] To this end, the purpose of the present invention is to provide an anti-glycation and anti-aging Aronia melanocarpa fruit composition and a preparation method thereof. On the one hand, the composition can promote the proliferation of human skin fibroblasts, on the other hand, the composition can increase the content of type I collagen peptide in the skin, on the other hand, the composition has a good effect of inhibiting the production of anti-glycation end products in vitro, and on the other hand, the composition has anti-aging effects verified by mouse experiments.

[0009] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0010] On the one hand, the present invention provides an anti-glycation and anti-aging Aronia nigra fruit composition, which includes, by weight, 150-400 parts of Aronia nigra fruit fermentation liquid, 10-80 parts of black wolfberry, 10-80 parts of ginseng, 0.5-2.5 parts of grape seed extract, 10-70 parts of collagen peptide, 0.5-4 parts of sodium hyaluronate, 0.1-0.8 parts of resveratrol and 0.03-0.3 parts of yeast extract.

[0011] Preferably, the anti-glycation and anti-aging Aronia melanocarpa composition comprises, by weight, 200-300 parts of Aronia melanocarpa fermentation broth, 20-70 parts of Lycium ruthenicum, 20-70 parts of ginseng, 0.7-1.5 parts of grape seed extract, 10-40 parts of collagen peptide, 0.5-3 parts of sodium hyaluronate, 0.1-0.5 parts of resveratrol and 0.05-0.2 parts of yeast extract.

[0012] Preferably, the weight ratio of the Aronia melanocarpa fermented broth to the resveratrol is (180-4000):1.

[0013] Preferably, the weight ratio of the Aronia ruthenica fermented broth to the Lycium ruthenica is (3-15):1.

[0014] Preferably, the weight ratio of the Aronia melanocarpa fruit fermentation liquid to the ginseng is (3-15):1.

[0015] Preferably, the weight ratio of the Aronia melanocarpa fermented broth to the collagen peptide is (2-20):1.

[0016] Further preferably, the weight ratio of the black wolfberry to ginseng is 1:1.

[0017] Preferably, the glutathione content in the yeast extract is ≥18%.

[0018] Preferably, the content of ginsenoside in the ginseng is ≥4%.

[0019] The fermented aronia solani fruit liquid comprises the following raw materials: 200-600 parts of aronia solani fruit concentrated juice, 100-300 parts of cranberry concentrated juice, 30-80 parts of emblica buds, 10-80 parts of Pleurotus eryngii, 10-50 parts of Citrus aurantium, 2-10 parts of enzyme preparation and 0.4-0.8 parts of starter.

[0020] Preferably, the enzyme preparation comprises 1-5 parts of cellulase and 1-5 parts of pectinase.

[0021] Preferably, the starter comprises 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.

[0022] Preferably, the enzyme activity of the cellulase is 10,000 to 30,000 U / g, and the enzyme activity of the pectinase is 10,000 to 50,000 U / g; further preferably, the enzyme activity of the cellulase is 20,000 U / g, and the enzyme activity of the pectinase is 20,000 U / g.

[0023] Preferably, the viable count of the Lactobacillus plantarum is 100 to 300 billion CFU / g, and the viable count of the Lactobacillus casei is 100 to 300 billion CFU / g; further preferably, the viable count of the Lactobacillus plantarum is 150 billion CFU / g, and the viable count of the Lactobacillus casei is 180 billion CFU / g.

[0024] Preferably, the method for preparing the fermented broth of Aronia nigra comprises the following steps: (1) mixing emblica, Pleurotus eryngii, Citrus aurantium and water, adding Aronia nigra concentrated juice and cranberry concentrated juice and mixing evenly to obtain a mixed solution; (2) adding an enzyme preparation to the mixed solution for enzymolysis to obtain an enzymolysis solution; (3) extracting the enzymolysis solution to obtain an extract; (4) adding a fermentation agent to the extract for fermentation, and performing solid-liquid separation to obtain the fermented broth of Aronia nigra.

[0025] Preferably, the enzymolysis temperature is 40-70°C, and the enzymolysis time is 90-240 min.

[0026] Preferably, the extraction temperature is 80-102° C., and the extraction time is 10-90 min.

[0027] Preferably, the fermentation temperature is 15-45°C and the fermentation time is 36-96h.

[0028] On the other hand, the present invention provides a method for preparing the above-mentioned anti-glycation and anti-aging Aronia nigra fruit composition, comprising the following steps: adding sodium hyaluronate and collagen peptide to water in sequence according to weight portions, stirring evenly, and then adding grape seed extract, yeast extract, ginseng, Aronia nigra fruit fermentation liquid, lycium barbarum and resveratrol in sequence and mixing evenly to obtain the anti-glycation and anti-aging Aronia nigra fruit composition.

[0029] Preferably, the method may further include the step of using a spray drying process to obtain the anti-glycation and anti-aging Aronia nigra fruit powder.

[0030] Preferably, the inlet air temperature of the spray drying process is 88-125°C, the outlet air temperature is 75-115°C, and the pump speed is 8-50%.

[0031] In another aspect, the present invention provides use of the above composition in the preparation of anti-glycation and anti-aging products.

[0032] On the other hand, the present invention provides a product, which comprises preparing the anti-glycation and anti-aging Aronia nigra fruit composition or Aronia nigra fruit powder and acceptable auxiliary materials into solid beverages, soft drinks, compressed candies, tablets or capsules.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] 1. The anti-glycation and anti-aging black fruit glandular rib autumn fruit composition provided by the present invention comprises black fruit glandular rib autumn fruit fermentation liquid, black fruit wolfberry, ginseng, grape seed extract, collagen peptide, sodium hyaluronate, resveratrol and yeast extract, wherein the collagen peptide contains rich glycine, proline and hydroxyproline, which can provide the required raw materials for the synthesis of new collagen, and the collagen peptide produces some unique small molecule peptides after hydrolysis in the gastrointestinal tract, so that the collagen peptide shows the effects of improving skin moisture, reducing skin wrinkles, promoting dermal matrix synthesis, and improving skin texture. Collagen peptide has the characteristics of small molecular weight, easy absorption, non-antigenicity, non-allergic, high safety, no adverse reactions, and high biological activity.

[0035] Sodium hyaluronate is an important basic substance for moisturizing the skin. It has a special water-retaining effect and is the best moisturizing substance found in nature. It is known as the ideal natural moisturizing factor. It can improve skin nutrient metabolism and is a good transdermal absorption promoter while moisturizing.

[0036] Resveratrol has many physiological effects such as anti-cancer, anti-oxidation, anti-inflammatory, cardiovascular system protection, immune regulation and anti-aging, and has been widely used in many fields such as medicine, cosmetics, and food. In addition, many studies have confirmed that resveratrol has a significant effect in improving skin conditions and delaying skin aging.

[0037] Black wolfberry has a unique color and significant nutritional benefits, and is known as the "blue devil" and "soft gold". The chemical components of black wolfberry fruit mainly include anthocyanins, polysaccharides and phenylpropanoids, among which polysaccharides are one of the important active ingredients of black wolfberry fruit. Studies have shown that black wolfberry fruit polysaccharides have multiple functions such as improving immunity, regulating blood sugar and resisting hypoxia.

[0038] The main physiological function of glutathione in yeast extract is to remove free radicals from the human body, protect many thiol groups in molecules such as proteins and enzymes, and enable enzymes to maintain their biological activity. It helps remove free radicals produced by skin glycation reactions and protect against oxygen and sugar.

[0039] Grape seeds have high nutritional and medicinal value, and the proanthocyanidins contained in them are one of the important components of grape seed biological activity. Grape seed proanthocyanidins have strong antioxidant, free radical scavenging and lipid peroxidation inhibition capabilities, and are one of the most potent oxygen free radical scavengers and lipid peroxidation inhibitors discovered so far.

[0040] The synergistic combination of the above-mentioned raw materials and the fermented broth of Aronia nigra can promote the proliferation of human skin fibroblasts, increase the content of type I collagen peptide in the skin, inhibit the formation of anti-glycation end products in vitro and delay aging.

[0041] 2. The emblica emblica, tangerine peel, Pleurotus eryngii, aronia sieboldii fruit concentrate juice and cranberry concentrate juice in the aronia sieboldii fruit fermentation liquid provided by the present invention are processed by a special fermentation process, so that the functional ingredient anthocyanin polymer is converted into anthocyanin, which is more conducive to absorption, thereby achieving a good anti-glycation and anti-aging effect.

[0042] 3. The anti-glycation and anti-aging Aronia mellifera fruit composition provided by the present invention can achieve better effects of promoting the proliferation of human skin fibroblasts, increasing the content of type I collagen peptides in the skin, and inhibiting the production of anti-glycation end products in vitro when the weight ratio of Aronia mellifera fruit fermentation liquid, resveratrol, collagen peptide, ruthenium wolfberry, and ginseng is within a certain range. DETAILED DESCRIPTION

[0043] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0044] The present invention is further described below by way of specific examples. The various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels unless otherwise specified. Products from different manufacturers have no significant effect on the effects.

[0045] In the following examples, the black fruit glandular rib flower autumn fruit concentrated juice was purchased from Liaoning Lingxiushan Shenghui Industrial Group, with a specification of 6 times concentrated; collagen peptide was purchased from Shandong Aimeike Biotechnology Co., Ltd.; yeast extract was purchased from Angel Yeast Co., Ltd., with a glutathione content of 18%; ginseng was purchased from Zhejiang Shengshi Biotechnology Co., Ltd., with a ginsenoside content of 4%; grape seed extract was purchased from Beijing Zhongxu Technology Co., Ltd.; sodium hyaluronate was purchased from Huaxi Biotechnology Co., Ltd.; black wolfberry was purchased from Ningxia Vanilla Biotechnology Co., Ltd., black wolfberry concentrated juice, 6 times concentrated; cranberry concentrated juice was purchased from Daxinganling Lingbei Cold Zone Biotechnology Co., Ltd., with a Brix of 65; and emblica emblica was purchased from Shanghai Nuoshen Food Co., Ltd. Red pomegranate powder was purchased from Anhui Taihua Biotechnology Co., Ltd.; cellulase was purchased from Shanghai Huashang Xiangyang Biotechnology Co., Ltd.; pectinase was purchased from Shanghai Huashang Xiangyang Biotechnology Co., Ltd.; plant lactobacillus was purchased from Beijing Tianyou Fukang Biotechnology; and casei lactobacillus was purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd.

[0046] Preparation Example 1 Preparation of Aronia nigra fermentation liquid

[0047] This preparation example provides a fermented aronia oleracea fruit liquid, including 300 parts of aronia oleracea fruit concentrated juice, 250 parts of cranberry concentrated juice, 50 parts of emblica, 30 parts of Pleurotus eryngii, 20 parts of Citrus aurantium, 0.35 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 3 parts of pectinase, and 1800 parts of water. The enzyme activity of the cellulase is 20000 U / g, the enzyme activity of the pectinase is 20000 U / g, the bacterial activity of the Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.

[0048] Its preparation method is:

[0049] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;

[0050] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 45°C for 120 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;

[0051] (3) extracting the enzymatic hydrolyzate at 90°C for 80 minutes to obtain an extract;

[0052] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 30°C for 48 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.

[0053] Preparation Example 2

[0054] This preparation example provides a fermented aronia fruit liquid, including 200 parts of aronia fruit concentrated juice, 200 parts of cranberry concentrated juice, 30 parts of emblica, 10 parts of Pleurotus eryngii, 10 parts of Citrus aurantium, 0.2 parts of Lactobacillus plantarum, 0.2 parts of Lactobacillus casei, 1 part of cellulase, 4 parts of pectinase and 1500 parts of water. The enzyme activity of cellulase is 20000U / g, the enzyme activity of pectinase is 20000U / g, the bacterial activity of Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of Lactobacillus casei is 180 billion CFU / g.

[0055] Its preparation method is:

[0056] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;

[0057] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 40°C for 240 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;

[0058] (3) extracting the enzymatic hydrolyzate at 80°C for 70 minutes to obtain an extract;

[0059] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 15°C for 96 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.

[0060] Preparation Example 3

[0061] This preparation example provides a fermented aronia oleracea fruit liquid, including 400 parts of aronia oleracea fruit concentrated juice, 300 parts of cranberry concentrated juice, 80 parts of emblica, 50 parts of Pleurotus eryngii, 30 parts of Citrus aurantium, 0.4 parts of Lactobacillus plantarum, 0.4 parts of Lactobacillus casei, 5 parts of cellulase, 5 parts of pectinase, and 2500 parts of water. The enzyme activity of the cellulase is 20000 U / g, the enzyme activity of the pectinase is 20000 U / g, the bacterial activity of the plant lactobacillus is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.

[0062] Its preparation method is:

[0063] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;

[0064] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 70°C for 90 minutes, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;

[0065] (3) extracting the enzymatic hydrolyzate at 102°C for 10 min to obtain an extract;

[0066] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 45°C for 36 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.

[0067] Preparation Example 4

[0068] This preparation example provides a fermented aronia oleracea fruit liquid, including 350 parts of aronia oleracea fruit concentrated juice, 100 parts of cranberry concentrated juice, 60 parts of emblica, 80 parts of Pleurotus eryngii, 50 parts of Citrus aurantium, 0.3 parts of Lactobacillus plantarum, 0.25 parts of Lactobacillus casei, 2 parts of cellulase, 1 part of pectinase and 2000 parts of water. The enzyme activity of the cellulase is 20000 U / g, the enzyme activity of the pectinase is 20000 U / g, the bacterial activity of the Lactobacillus plantarum is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.

[0069] Its preparation method is:

[0070] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;

[0071] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 60°C for 130 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;

[0072] (3) extracting the enzymatic hydrolyzate at 95°C for 90 minutes to obtain an extract;

[0073] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 35°C for 72 h. Separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.

[0074] Preparation Example 5

[0075] This preparation example provides a fermented aronia oleracea fruit liquid, including 600 parts of aronia oleracea fruit concentrated juice, 150 parts of cranberry concentrated juice, 40 parts of emblica emblica, 40 parts of Pleurotus eryngii, 25 parts of Citrus aurantium, 0.3 parts of Lactobacillus plantarum, 0.3 parts of Lactobacillus casei, 3 parts of cellulase, 2 parts of pectinase, and 2200 parts of water. The enzyme activity of the cellulase is 20000 U / g, the enzyme activity of the pectinase is 20000 U / g, the bacterial activity of the plant lactobacillus is 150 billion CFU / g, and the bacterial activity of the Lactobacillus casei is 180 billion CFU / g.

[0076] Its preparation method is:

[0077] (1) crushing and sieving the emblica fruit, red tangerine peel and Pleurotus eryngii to 200 mesh, adding water and mixing evenly, adding aronia nigra fruit concentrate juice and cranberry concentrate juice, and adding citric acid to adjust the pH to 4.5 to obtain a mixed solution;

[0078] (2) adding cellulase and pectinase to the mixed solution and performing enzymolysis at 60°C for 150 min, and then adding sodium bicarbonate to adjust the pH to 5.5 to obtain an enzymolysis solution;

[0079] (3) extracting the enzymatic hydrolyzate at 95°C for 60 minutes to obtain an extract;

[0080] (4) Add Lactobacillus plantarum and Lactobacillus casei to the extract and ferment at 25°C for 45 hours, separate the solid and the liquid, and the supernatant is the fermentation liquid of Aronia nigra fruit.

[0081] Example 1

[0082] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa fruit composition, which includes, by weight, 240 parts of Aronia melanocarpa fruit fermentation liquid, 50 parts of lycium ruthenicum, 50 parts of ginseng, 1 part of grape seed extract, 24 parts of collagen peptide, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract.

[0083] The preparation method is as follows: sodium hyaluronate and collagen peptide are added to 3000 parts of water in sequence, stirred evenly at room temperature (rotation speed 35 rpm, 10 minutes), and then grape seed extract, yeast extract, ginseng, Aronia nigra fruit fermentation liquid, lycium barbarum and resveratrol are added in sequence and mixed evenly to obtain an anti-glycation and anti-aging Aronia nigra fruit composition.

[0084] The fermented broth of Aronia nigra fruit was obtained in Preparation Example 1.

[0085] Example 2

[0086] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa fruit composition, which includes, by weight, 200 parts of Aronia melanocarpa fruit fermentation liquid, 60 parts of lycium ruthenicum, 60 parts of ginseng, 1.2 parts of grape seed extract, 25 parts of collagen peptide, 1.5 parts of sodium hyaluronate, 0.3 parts of resveratrol and 0.15 parts of yeast extract.

[0087] The preparation method is the same as that in Example 1, and the fermented broth of Aronia nigra fruit is obtained in Preparation Example 2.

[0088] Example 3

[0089] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa fruit composition, which includes, by weight, 150 parts of Aronia melanocarpa fruit fermentation liquid, 10 parts of lycium ruthenicum, 10 parts of ginseng, 0.5 parts of grape seed extract, 70 parts of collagen peptide, 0.5 parts of sodium hyaluronate, 0.8 parts of resveratrol and 0.03 parts of yeast extract.

[0090] The preparation method is the same as that in Example 1, and the fermented broth of Aronia nigra fruit is obtained in Preparation Example 3.

[0091] Example 4

[0092] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa fruit composition, which includes, by weight, 400 parts of Aronia melanocarpa fruit fermentation liquid, 80 parts of lycium ruthenicum, 80 parts of ginseng, 2.5 parts of grape seed extract, 40 parts of collagen peptide, 4 parts of sodium hyaluronate, 0.1 parts of resveratrol and 0.3 parts of yeast extract.

[0093] The preparation method is the same as that in Example 1, and the fermented broth of Aronia nigra fruit is obtained in Preparation Example 4.

[0094] Example 5

[0095] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa composition, which includes, by weight, 200 parts of Aronia melanocarpa fermentation broth, 20 parts of Lycium ruthenicum, 20 parts of ginseng, 0.7 parts of grape seed extract, 10 parts of collagen peptide, 3 parts of sodium hyaluronate, 0.5 parts of resveratrol and 0.05 parts of yeast extract.

[0096] The preparation method is the same as that in Example 1, and the fermented broth of Aronia nigra fruit is obtained in Preparation Example 5.

[0097] Example 6

[0098] The present embodiment provides an anti-glycation and anti-aging Aronia melanocarpa fruit composition, which includes, by weight, 300 parts of Aronia melanocarpa fruit fermentation liquid, 70 parts of lycium ruthenicum, 70 parts of ginseng, 1.5 parts of grape seed extract, 30 parts of collagen peptide, 2 parts of sodium hyaluronate, 0.3 parts of resveratrol and 0.2 parts of yeast extract.

[0099] The preparation method is the same as that in Example 1, and the fermented broth of Aronia nigra fruit is obtained in Preparation Example 1.

[0100] Example 7

[0101] The present embodiment provides an Aronia nigra fruit powder, which is obtained by spray-drying the anti-glycation and anti-aging Aronia nigra fruit composition obtained in Example 1 at an inlet air temperature of 90° C., an outlet air temperature of 75° C., and a pump speed of 10%.

[0102] Comparative Example 1

[0103] This comparative example provides an anti-glycation and anti-aging Aronia nigra fruit composition, which is different from Example 1 only in that it does not include Aronia nigra fruit fermentation liquid, and includes, by weight, 50 parts of black wolfberry, 50 parts of ginseng, 1 part of grape seed extract, 24 parts of collagen peptide, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract. However, the total weight of black wolfberry and ginseng in this comparative example is the same as the total weight of black wolfberry fermentation liquid, black wolfberry and ginseng in Example 1. Its preparation method is the same as Example 1.

[0104] Comparative Example 2

[0105] This comparative example provides an anti-glycation and anti-aging Aronia nigra fruit composition, which differs from Example 1 only in that it does not include black wolfberry, and includes, by weight, 240 parts of Aronia nigra fruit fermentation liquid, 50 parts of ginseng, 1 part of grape seed extract, 24 parts of collagen peptides, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract. However, the total weight of Aronia nigra fruit fermentation liquid and ginseng in this comparative example is the same as the total weight of Aronia nigra fruit fermentation liquid, black wolfberry and ginseng in Example 1. The Aronia nigra fruit fermentation liquid is obtained in Preparation Example 1. Its preparation method is the same as Example 1.

[0106] Comparative Example 3

[0107] This comparative example provides an anti-glycation and anti-aging Aronia nigra fruit composition, which is different from Example 1 only in that it does not include ginseng, and includes, by weight, 240 parts of Aronia nigra fruit fermentation liquid, 50 parts of black wolfberry, 1 part of grape seed extract, 24 parts of collagen peptide, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract. However, the total weight of Aronia nigra fruit fermentation liquid and black wolfberry in this comparative example is the same as the total weight of Aronia nigra fruit fermentation liquid, black wolfberry and ginseng in Example 1. The Aronia nigra fruit fermentation liquid is obtained in Preparation Example 1. Its preparation method is the same as Example 1.

[0108] Comparative Example 4

[0109] This comparative example provides an anti-glycation and anti-aging Aronia nigra fruit composition, which is different from Example 1 in that the black wolfberry is replaced with pomegranate powder, that is, by weight, it includes 240 parts of Aronia nigra fruit fermentation liquid, 50 parts of pomegranate powder, 50 parts of ginseng, 1 part of grape seed extract, 24 parts of collagen peptide, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract. The Aronia nigra fruit fermentation liquid is obtained in Preparation Example 1. Its preparation method is the same as Example 1.

[0110] Comparative Example 5

[0111] This comparative example provides an anti-glycation and anti-aging Aronia nigra fruit composition, which comprises, by weight, 240 parts of Aronia nigra fruit fermentation liquid, 95 parts of black wolfberry, 5 parts of ginseng, 1 part of grape seed extract, 24 parts of collagen peptide, 1 part of sodium hyaluronate, 0.25 parts of resveratrol and 0.1 parts of yeast extract. The Aronia nigra fruit fermentation liquid is obtained in Preparation Example 1. Its preparation method is the same as Example 1.

[0112] Experimental Example 1 In vitro human skin fibroblast proliferation experiment

[0113] Test samples: The anti-glycation and anti-aging compositions of Examples 1-6 correspond to samples S1, S2, S3, S4, S5, and S6, respectively, and the compositions of Comparative Examples 1, 2, 3, 4, and 5 correspond to samples P1, P2, P3, P4, and P5, respectively.

[0114] Experimental steps:

[0115] Cell culture and passaging: Human dermal fibroblasts (purchased from Wuhan Sepno Life Science Co., Ltd.) were cultured in complete culture medium at 37°C and 5% CO2. When passaging, the old culture medium was first removed with a pipette, and then washed twice with sterile PBS. Then 0.25% trypsin was added and the cells were incubated at 37°C for 1 minute before digestion was terminated. The cells at the bottom of the dish were blown off and an appropriate amount of cells were taken for passaging to other culture dishes.

[0116] CCK8 cell viability assay: 5×10 3 After the cells were passaged into a 96-well plate and cultured for a period of time, the cells were treated with 1% concentration of experimental examples S1, S2, S3, S4, S5, S6 and comparative examples P1, P2, P3, P4, P5 for 2 hours, and then treated with 600 μM hydrogen peroxide for 3 hours. After the treatment, the culture medium in the 96-well plate was replaced with 100 μL of new culture medium, and then 5 μL of CCK8 solution was added to each well. The culture plate was returned to the CO2 incubator and continued to be cultured for 20 minutes. The wavelength was measured using an enzyme reader at 450 nm absorbance, and the cell viability was calculated.

[0117] The culture medium was DMEM complete medium and 10% fetal bovine serum (both purchased from Thermo Fisher Scientific).

[0118] Cell viability calculation method:

[0119] Cell viability (%) = [A (sample) - A (0)] / [A (blank) - A (0)] × 100%

[0120] Where: A(sample) is the OD value of the wells with cells, CCK-8 solution and sample solution; A(0) is the OD value of the wells with cells, CCK-8 solution but no sample solution; A(blank) is the OD value of the wells without cells. Each group of samples was tested 3 times, and the cell viability results are shown in Table 1:

[0121] Table 1 Results of in vitro human skin fibroblast proliferation assay

[0122]

[0123] Note: ++Compared with Example S1 group, P < 0.01, +Compared with Example S1 group, P < 0.05, **Compared with blank control group, P < 0.01.

[0124] From the experimental results, compared with the blank control group, Examples S1, S2, S3, S4, S5, and S6 were all P < 0.01, and compared with Example S1, there was no significant difference between the groups of Examples S2, S3, S4, S5, and S6, indicating that the embodiments provided by the present invention all have the function of increasing the activity of fibroblasts.

[0125] The fibroblast activity of the comparative example was studied based on Example S1, wherein the difference between Comparative Example 1 and Example 1 is that the fermented broth of Aronia nigra is not included, the difference between Comparative Example 2 and Example 1 is that the black wolfberry is not included, the difference between Comparative Example 3 and Example 1 is that ginseng is not included, and Comparative Examples P1, P2, and P3 are significantly different from Example S1, and the difference between Comparative Example 4 and Example 1 is that the black wolfberry is replaced with pomegranate concentrated powder, and Comparative Example P4 is significantly different from Example S1, indicating that the synergistic cooperation between the fermented broth of Aronia nigra, black wolfberry, ginseng and other components greatly improves the fibroblast activity, which is more conducive to anti-glycation and anti-aging. Comparative Example 6 is significantly different from Example 1, indicating that the proportion of black wolfberry and ginseng also affects the fibroblast activity, and the proportion of black wolfberry and ginseng in the composition provided by the present invention can significantly improve the fibroblast activity of the composition.

[0126] Experimental Example 2 ELISA method to detect type I collagen content

[0127] Test samples: The anti-glycation and anti-aging compositions of Examples 1-6 correspond to samples S1, S2, S3, S4, S5, and S6, respectively, and the compositions of Comparative Examples 1, 2, 3, 4, and 5 correspond to samples P1, P2, P3, P4, and P5, respectively.

[0128] Experimental steps: After human dermal fibroblasts (purchased from Wuhan Sepuno Life Science Co., Ltd.) were stably passaged twice, they were inoculated into 96-well plates and cultured overnight in an incubator at 37°C and 5% CO2. The culture medium in the 96-well plate was discarded, and the anti-glycation and anti-aging liquid compositions of experimental examples S1, S2, S3, S4, S5, S6 and comparative examples P1, P2, P3, P4, and P5 were added at a concentration of 1%, respectively. The blank control group was a complete culture medium group, and 3 parallel groups were set up for each group. Then the 96-well plate was placed in a CO2 incubator for incubation for (24±2)h. After the incubation, the human type I collagen enzyme-linked immunosorbent assay kit was used for detection. The absorbance of each sample well was measured at 450nm using an enzyme reader, and the average value of the 3 replicate wells in each group was finally taken as the final type I collagen result.

[0129] The calculation formula of type I collagen upregulation rate is: upregulation rate (%) = (T / C-1) × 100%. In the formula: T is the average content of type I collagen in the test substance; C is the average content of type I collagen in the blank control. The results of type I collagen upregulation rate are shown in Table 2:

[0130] Table 2 Experimental results of type I collagen content and upregulation rate

[0131]

[0132] Note: ++Compared with Example S1 group, P < 0.01, +Compared with Example S1 group, P < 0.05, **Compared with blank control group, P < 0.01.

[0133] Type I collagen peptide is a common type of collagen, accounting for about 90% of the total collagen in the body. It exists in tissues such as skin, bones, tendons, ligaments and blood vessels. It has the functions of enhancing skin elasticity, promoting bone health, and supporting joint function.

[0134] From the experimental results, compared with the blank control group, Examples S1, S2, S3, S4, S5, and S6 had extremely significant differences (P<0.01). Compared with Example S1, there was no significant difference in Examples S2, S3, S4, S5, and S6, indicating that the anti-glycation and anti-aging composition provided by the present invention has a good function of increasing the content of I collagen; the type I collagen content of the comparative examples was studied based on Example S1, and the comparative examples P1-P5 had significant differences compared with the Example S1 group, indicating that the addition of the fermented broth of Aronia nigra, Lycium ruthenicum, ginseng, and other components in the present invention synergistically significantly increased the content and up-regulation rate of type I collagen in cells, which is more conducive to anti-glycation and anti-aging.

[0135] Experimental Example 3 In vitro inhibition of anti-glycosylation end products

[0136] Test samples: The anti-glycation and anti-aging liquid compositions of Examples 1-6 correspond to samples S1, S2, S3, S4, S5, and S6, respectively, and the liquid compositions of Comparative Examples 1, 2, 3, 4, and 5 correspond to samples P1, P2, P3, P4, and P5, respectively.

[0137] Experimental steps: pH 7.4 phosphate buffer was used as the matrix liquid to prepare a solution containing 5% bovine serum albumin solution and 1 mol / L glucose (protein high-sugar solution) at a final concentration; this solution was used to prepare S1, S2, S3, S4, S5, S6, P1, P2, P3, P4, and P5 samples, and a positive control group and a negative control group were prepared at the same time, in which aminoguanidine (4 g·L-1) was used as the positive control group, and a protein high-sugar solution without the test substance was used as the negative control group. The above liquids were sterilized and filtered with a 0.2 μm filter membrane and dispensed into 1.5 mL conical bottom centrifuge tubes. Incubate continuously for 28 days at 37°C under aerobic conditions in the dark, and all samples were taken out and stored in a -20°C refrigerator.

[0138] Protein glycation end products were measured by Shimadzu RF-510 fluorescence spectrophotometer with an excitation wavelength of 370 nm and an emission wavelength of 440 nm.

[0139] Inhibition rate = (fluorescence intensity of negative control group - fluorescence intensity of experimental group) / fluorescence intensity of negative control group. The test results were repeated 3 times, and the inhibition rate results are shown in Table 3:

[0140] Table 3 Results of in vitro inhibition of anti-glycosylation end products experiment

[0141]

[0142] Note: ++ compared with Example S1 group, P < 0.01, + compared with Example S1 group, P < 0.05

[0143] The AGEs content is positively correlated with the fluorescence intensity. The larger the inhibition rate, the better the product's AGEs inhibition effect. Compared with Example S1, there is no significant difference between the groups of Examples S2, S3, S4, S5, and S6, and they are higher than the positive control group, indicating that the anti-glycation and anti-aging compositions provided by the present invention have good AGEs inhibition function.

[0144] Comparative Examples P1-P4 are significantly different from Example S1, which indicates that the fermented Aronia nigra fruit, black wolfberry, ginseng and other components selected by the present invention can achieve the best anti-glycation effect. Comparative Example P5 is significantly different from Example S1, indicating that the ratio of black wolfberry and ginseng also affects the anti-glycation effect, and the ratio of each raw material in the composition provided by the present invention has a better anti-glycation effect.

[0145] Experimental Example 4: Experiment on the anti-aging ability of mouse D-galactose induced aging model

[0146] Test samples: The anti-glycation and anti-aging liquid compositions of Examples 1-6 correspond to samples S1, S2, S3, S4, S5, and S6, respectively, and the liquid compositions of Comparative Examples 1, 2, 3, 4, and 5 correspond to samples P1, P2, P3, P4, and P5, respectively.

[0147] Experimental procedures: After 1 week of adaptive feeding, 8-week-old C57BL / 6 male mice were randomly divided into 13 groups (10 mice / group): (1) normal group; (2) aging model group; (3) Example S1 group; (4) Example S2 group; (5) Example S3 group; (6) Example S4 group; (7) Example S5 group; (8) Example S6 group; (9) Comparative example P1 group; (10) Comparative example P2 group; (11) Comparative example P3 group; (12) Comparative example P4 group; (13) Comparative example P5 group.

[0148] The mouse aging model was established by subcutaneous injection of D-galactose (1g / kg), and D-galactose was prepared and used immediately. The aging model group, Example S1-S6 group, and Comparative Example P1-P5 group were subcutaneously injected with D-galactose every day, with a volume of 0.1ml / 10g, and the subcutaneous injection was continued for 42 days. The normal control group was injected with the same volume of normal saline. After 42 days, the mouse fur gradually became withered, dull, easy to fall off, the skin elasticity was poor, the spirit was depressed, drowsy and tired, the food intake was reduced, the appetite was poor, and obvious signs of aging were shown, indicating that the model was successfully established.

[0149] The corresponding Aronia nigra fruit compositions were gavaged to the above-mentioned Example S1-S6 groups and Comparative Example P1-P5 groups, and the dosage was 5.0 g / kg. The normal control group and the aging model group were given 5.0 g / kg of normal saline daily. After 42 days, the mice were killed by removing the eyeballs and bleeding, and the blood was collected to detect the activities of superoxide dismutase (SOD enzyme) and glutathione peroxidase (GSH-Px). The malondialdehyde (MDA) and hydroxyproline content in the skin were also detected.

[0150] The superoxide dismutase (SOD enzyme) detection method refers to the mouse superoxide dismutase (SOD enzyme) detection kit instructions of Nanjing Senbega Biotechnology Co., Ltd. to detect SOD activity; the glutathione peroxidase (GSH-Px) detection method refers to the mouse glutathione peroxidase (GSH-Px) detection kit instructions of Nanjing Senbega Biotechnology Co., Ltd. to detect GSH-Px activity.

[0151] Preparation of 10% skin homogenate: Take 0.5 g of depilated back skin tissue, rinse with pre-cooled saline to remove subcutaneous fat and other connective tissues, wipe dry with filter paper, weigh, measure 9 times the weight of the tissue block with pre-cooled saline, use an endo-type tissue homogenizer to make 10% tissue homogenate, freeze and thaw repeatedly 3 times to completely break the cells and make all the contents free in the liquid phase, use this to detect malondialdehyde (MDA) and hydroxyproline.

[0152] Hydroxyproline detection was performed according to the instructions of the mouse hydroxyproline detection kit of Nanjing Senbega Biotechnology Co., Ltd.; malondialdehyde (MDA) detection was performed according to the instructions of the mouse malondialdehyde (MDA) detection kit of Nanjing Senbega Biotechnology Co., Ltd. The experimental results are shown in Table 4:

[0153] Table 4 Results of skin and blood biochemical indexes in each experimental group

[0154]

[0155] Note: **Compared with the aging model, P < 0.01; ++Compared with the Example S1 group, P < 0.01, +Compared with the Example S1 group, P < 0.05.

[0156] The increased activity of SOD and GSH-Px enzymes indicates that the body's ability to scavenge free radicals and antioxidant capacity has been enhanced. The reduced malondialdehyde content indicates that the lipid peroxidation products accumulated in the skin have been cleared, and the high hydroxyproline content indicates that the collagen content in the skin has increased, the skin tends to be younger, and has an anti-aging effect.

[0157] As can be seen from the above table, compared with the aging model control group, the Example S1-S6 groups, P < 0.01, have extremely significant differences, can significantly increase the activity of SOD enzyme and GSH-Px enzyme in the blood, significantly improve the antioxidant capacity, and enhance the skin free radical protection function. At the same time, it can significantly increase the hydroxyproline content in the skin (P < 0.01) and reduce the malondialdehyde content (P < 0.01), and compared with Example S1, Examples S2, S3, S4, and S5 have no significant differences, P > 0.05, indicating that the black fruit glandular rib fruit composition with anti-glycation and anti-aging provided by the present invention has a good anti-aging effect.

[0158] In contrast, the comparative examples P1, P2, P3, P4, and P5 were significantly different from the example S1 group at P < 0.05, indicating that the black fruit glandular rib aronia fruit fermentation liquid, black fruit wolfberry, ginseng, and other components selected by the present invention can cooperate with each other to achieve the optimal anti-aging effect.

[0159] In summary, the raw materials of the anti-glycation and anti-aging composition of the present invention can synergistically enhance the effect, significantly increase the expression of the antioxidant activity of SOD enzyme and GSH-Px enzyme, increase skin hydroxyproline and reduce malondialdehyde, and have the effect of improving the anti-glycation and anti-aging ability of the skin.

[0160] Experimental Example 5: Human Trial Test

[0161] Test samples: The anti-glycation and anti-aging liquid compositions of Examples 1, 2, and 3 correspond to samples S1, S2, and S3, respectively.

[0162] Population selection: 60 women aged 35 to 60 years old with freckles, chloasma or age spots, dark complexion or acne, large pores, obvious facial wrinkles, and poor skin quality were selected. During the trial, the subjects were not allowed to take other functional foods or drugs that affect the skin, and stop using cosmetics that affect the results. During the trial period, the subjects maintained their original eating habits and had a normal diet.

[0163] Experimental design

[0164] The experimenters were randomly divided into 3 groups, 20 people in each group, and took the corresponding test samples. Take 50ml once a day for 30 consecutive days. Record the changes of skin before and after the test, including skin gloss, skin elasticity and skin surface texture. Clean the face before the test.

[0165] Analytical methods

[0166] Skin gloss: Use Glossymeter GL200 to measure the skin gloss of the test area. The larger the value, the better the surface skin gloss. Measure 3 times and take the average value.

[0167] Skin elasticity: The skin elasticity parameter R0 (firmness) of the test part was measured using the Cutometer MPA580 skin elasticity tester. The smaller the value, the better the resistance to suction and the tighter the skin. The average value was taken after 3 measurements. The average value of each group is shown in Table 5:

[0168] Table 5 Test results of indicators in each experimental group

[0169]

[0170] As can be seen from the table above, the skin glossiness of the three groups improved after the trial, and the skin elasticity also increased significantly. The trial participants generally believed that their skin condition was better after the trial than before the trial.

[0171] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. An anti-glycation and anti-aging Aronia nigra fruit composition, characterized in that: By weight, the invention comprises 150-400 parts of fermented aronia oleracea fruit liquid, 10-80 parts of black wolfberry, 10-80 parts of ginseng, 0.5-2.5 parts of grape seed extract, 10-70 parts of collagen peptide, 0.5-4 parts of sodium hyaluronate, 0.1-0.8 parts of resveratrol and 0.03-0.3 parts of yeast extract.

2. The composition according to claim 1, characterized in that The black fruit aronia oleracea fruit fermentation liquid comprises the following raw materials: 200-600 parts of black fruit aronia oleracea fruit concentrated juice, 100-300 parts of cranberry concentrated juice, 30-80 parts of emblica emblica, 10-80 parts of pleurotus eryngii, 10-50 parts of tangerine peel, 2-10 parts of enzyme preparation and 0.4-0.8 parts of starter; the enzyme preparation comprises 1-5 parts of cellulase and 1-5 parts of pectinase; the starter comprises 0.2-0.4 parts of Lactobacillus plantarum and 0.2-0.4 parts of Lactobacillus casei.

3. The composition according to claim 2, characterized in that The preparation method of the fermented aronia oleracea fruit comprises the following steps: (1) mixing emblica emblica, pleurotus eryngii, and red tangerine peel with water, adding aronia oleracea fruit concentrated juice and cranberry concentrated juice, and mixing evenly to obtain a mixed solution; (2) adding an enzyme preparation to the mixed solution for enzymolysis to obtain an enzymolysis solution; (3) extracting the enzymolysis solution to obtain an extract; and (4) adding a fermentation agent to the extract for fermentation, and performing solid-liquid separation to obtain the fermented aronia oleracea fruit.

4. The composition according to claim 3, characterized in that In the method for preparing the fermented broth of Aronia nigra, the enzymolysis temperature is 40-70°C, and the enzymolysis time is 90-240 min; the extraction temperature is 80-102°C, and the extraction time is 10-90 min; the fermentation temperature is 15-45°C, and the fermentation time is 36-96 h.

5. The composition according to claim 1, characterized in that The weight ratio of the Aronia nigra fruit fermentation liquid to the black wolfberry is (3-15):1; the weight ratio of the Aronia nigra fruit fermentation liquid to the ginseng is (3-15):1; the weight ratio of the Aronia nigra fruit fermentation liquid to the collagen peptide is (2-20):

1.

6. The composition according to claim 1, characterized in that The weight ratio of the black wolfberry to the ginseng is 1:

1.

7. The composition according to claim 1, characterized in that The content of glutathione in the yeast extract is ≥18%; the content of ginsenoside in the ginseng is ≥4%.

8. The composition according to claim 6, characterized in that By weight, the invention comprises 200-300 parts of Aronia nigra fermented liquid, 20-70 parts of Lycium ruthenicum, 20-70 parts of ginseng, 0.7-1.5 parts of grape seed extract, 10-40 parts of collagen peptide, 0.5-3 parts of sodium hyaluronate, 0.1-0.5 parts of resveratrol and 0.05-0.2 parts of yeast extract.

9. A method for preparing the anti-glycation and anti-aging Aronia melanocarpa fruit composition according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: adding sodium hyaluronate and collagen peptide into water in sequence according to weight proportions, stirring evenly, and then adding grape seed extract, yeast extract, ginseng, Aronia nigra fruit fermentation liquid, lycium ruthenicum and resveratrol in sequence, mixing evenly to obtain an Aronia nigra fruit composition with anti-glycation and anti-aging properties.

10. Use of the Aronia nigra fruit composition according to any one of claims 1 to 8 in the preparation of anti-glycation and anti-aging products.

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