Plant composition leavening as well as preparation method and application thereof

Abstract

The invention relates to a plant composition fermentation product as well as a preparation method and application thereof. The plant composition fermentation product is a product obtained by mixing and fermenting an extracting solution of a plant composition and a microbial agent, the plant composition comprises phyllanthus emblica, lophatherum gracile, borneol and coptis chinensis; bacteria in the microbial agent comprise any one or a combination of at least two of streptococcus thermophilus, bifidobacterium or micrococcus luteus. According to the plant composition provided by the invention, on the basis of the theory of traditional Chinese medicine, the principle of monarch, minister, assistant and guide is applied, the four plant components have synergistic interaction, and meanwhile, the plant composition leavening obtained by further fermenting the extracting solution of the plant composition not only improves the quality of the plant composition from three aspects of taste, color and smell, but also improves the quality of the plant composition. The enrichment of bacteriostatic active substances is also realized, so that the toothpaste has a more excellent effect of relieving tooth sensitivity.

Description

Technical Field

[0001] The present invention relates to the technical field of microbial fermentation, and in particular to a plant composition fermentation product and a preparation method and application thereof. Background Art

[0002] Tooth sensitivity, also known as dentin hypersensitivity, refers to the sudden sore feeling that occurs when the teeth encounter cold, hot, sour, sweet or mechanical (friction) stimulation that normal dentin will not react to. The sore feeling may flash by or last for a short time. When the stimulation is removed, the sore feeling will disappear.

[0003] The main factors that cause tooth sensitivity include: age, tooth wear, gum disease, tooth damage, etc. The main reason is that damage to the tooth surface leads to exposure of dentinal tubules, or bacterial invasion leads to tooth inflammation, which causes tooth sensitivity. According to fluid mechanics theory, to effectively treat dentinal hypersensitivity, on the one hand, the dentinal tubules can be blocked to reduce or avoid the flow of liquid in the dentin, thereby desensitizing the teeth; on the other hand, the purpose of desensitization can be achieved by paralyzing the pulp nerves and reducing the sensitivity of the teeth.

[0004] CN202010731741.2 discloses a toothpaste for relieving dentin sensitivity. It introduces the synergistic effect of moutan bark extract and potassium salt to reduce the excitation of nerve fibers and interfere with the transmission of pain signals. However, it only relieves the pain superficially and does not fundamentally repair the existing health problems of the teeth.

[0005] CN201010298277.9 discloses a Chinese medicine composition for resisting tooth sensitivity, a toothpaste and a preparation method thereof, which utilizes the anti-inflammatory effects of Panax notoginseng and honeysuckle, the astringent effect of calamine and the sedative and anti-sensitivity effect of Piper longum to achieve the purpose of indirect treatment of dentin hypersensitivity. Indirect treatment mainly eliminates the cause of dentin hypersensitivity, i.e., gingival inflammation, and therefore can only act on the occurrence and development process of dentin hypersensitivity, but cannot prevent dentin hypersensitivity.

[0006] Therefore, it is of great significance to provide a plant composition fermentation product that can relieve tooth sensitivity, which can synergistically relieve tooth sensitivity by remineralizing teeth, inhibiting bacteria and inflammation, and reducing swelling and relieving pain. Summary of the invention

[0007] In order to solve the above technical problems, the present invention provides a plant composition fermentation product and a preparation method and application thereof. The plant composition provided by the present invention is based on the theory of traditional Chinese medicine, and uses the principle of prescribing and using the monarch, minister, assistant and envoy medicines. The four plant components are synergistically enhanced. At the same time, the plant composition fermentation product obtained by further fermenting the extract of the plant composition not only improves the quality of the plant composition in terms of taste, color and smell, but also achieves the enrichment of antibacterial active substances, so that it has a better and excellent effect of relieving tooth sensitivity.

[0008] To achieve this object, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a plant composition fermentation product, wherein the plant composition fermentation product is a product obtained by mixing an extract of the plant composition with a microbial agent for fermentation;

[0010] The plant composition comprises emblica, lophatherum gracile, borneol and coptis root;

[0011] The bacteria in the microbial agent include any one of thermophilic Streptococcus, Bifidobacterium or Micrococcus luteus or a combination of at least two thereof.

[0012] In the plant composition provided by the present invention, Phyllanthus emblica can clear away heat and cool blood, help digestion and invigorate the stomach, promote the production of body fluids and quench thirst, and is rich in tannins, has anti-inflammatory and antibacterial effects, can form chelates with calcium ions, etc., and promote tooth remineralization;

[0013] Bamboo leaves are sweet and light in taste, and have good effects on swollen and painful gums, stomatitis, etc. They are rich in bamboo leaf flavonoids and phenolic acid compounds, and have significant antibacterial, anti-inflammatory, and other activities; borneol has the effects of clearing heat and relieving pain, and antibacterial and anti-inflammatory; Coptis chinensis can clear away heat and dampness, purge fire and detoxify, and has antibacterial and anti-inflammatory effects.

[0014] The plant composition provided by the present invention is based on the theory of traditional Chinese medicine and adopts the principle of monarch, minister, assistant and messenger in prescription and medication. Emblica officinalis is the monarch drug, Lophatherum gracile is the minister drug, borneol is the adjuvant drug and Coptis chinensis is the messenger drug. The four plant components cooperate with each other and have synergistic technical effects in inhibiting bacteria and inflammation, sedation and analgesia and promoting tooth remineralization.

[0015] In the present invention, by using specific microorganisms to ferment the extract of the plant composition, not only can the color brought by the emblica and coptis be weakened, making it easier to use, but also the bitterness of the product can be weakened by promoting the degradation of tannins in the emblica, and at the same time, the enrichment of antibacterial active substances in the plant is achieved through fermentation, so that it has more prominent antibacterial and anti-inflammatory, sedative and analgesic effects and the effect of promoting tooth remineralization.

[0016] Preferably, the plant composition comprises 40-55 parts of Phyllanthus emblica (for example, 42, 44, 46, 48, 50, 52, 54, etc.), 25-35 parts of Lophatherum gracile (for example, 26, 28, 30, 32, 34, etc.), 15-20 parts of Borneol (for example, 16, 17, 18, 19, etc.) and 1-5 parts of Coptis chinensis (for example, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, etc.) by weight.

[0017] Preferably, the fermentation comprises inoculating a microbial agent into a fermentation medium containing an extract of the plant composition, followed by fermentation.

[0018] Preferably, the inoculation amount of the microbial agent is 3-10% of the volume of the fermentation medium, for example, it can be 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, etc.

[0019] Preferably, the viable count of the microbial agent is (10 7- 10 9 ) CFU / mL, for example, 1×10 7 CFU / ml, 2×10 7 CFU / mL, 5×10 7 CFU / mL, 7×10 7 CFU / mL, 1×10 8 CFU / mL, 2×10 8 CFU / mL, 3×10 8 CFU / mL, 4×10 8 CFU / mL, 5×10 8 CFU / mL, 6×10 8 CFU / mL, 7×10 8 CFU / mL, 8×10 8 CFU / mL, 9×10 8 CFU / mL, 10×10 8 CFU / mL, etc.

[0020] Preferably, the mass fraction of the extract of the plant composition in the fermentation medium is 0.1-10%, for example, it can be 0.1%, 0.5%, 1.0%, 2%, 3%, 5%, 7%, 9%, 10%, etc.

[0021] Preferably, the extract of the plant composition is obtained by reflux extraction of the plant composition and water in a mass ratio of 1:(10-50) (for example, 1:5, 1:10, 1:15, 1:20, 1:25, 1:30, 1:40, 1:50, etc.).

[0022] Preferably, the bacteria in the microbial agent include Micrococcus luteus, Streptococcus thermophilus and / or Bifidobacterium.

[0023] Preferably, the bacteria in the microbial agent include a combination of Streptococcus thermophilus and Micrococcus luteus.

[0024] Preferably, the ratio of the number of viable inoculated bacteria of the thermophilic Streptococcus to that of the Micrococcus luteus is (1-5):(1-4).

[0025] Preferably, the bacteria in the microbial agent include a combination of Bifidobacterium and Micrococcus luteus.

[0026] Preferably, the ratio of the inoculated live bacterial counts of Bifidobacterium to Micrococcus luteus is (1-5):(1-4).

[0027] Preferably, the bacteria in the microbial agent include a combination of Streptococcus thermophilus, Bifidobacterium and Micrococcus luteus.

[0028] Preferably, the ratio of the inoculated live bacterial counts of the thermophilic Streptococcus, Bifidobacterium and Micrococcus luteus is (1-5):(1-5):(1-4).

[0029] In the present invention, the numerical values ​​in (1-5) may be, for example, 1, 2, 3, 4, 5, etc., and the numerical values ​​in (1-4) may be, for example, 1, 2, 3, 4, etc.

[0030] For example, the ratio of the number of live inoculated bacteria of Streptococcus thermophilus, Bifidobacterium and Micrococcus luteus can be 1:1:1, 2:1:1, 3:1:1, 4:1:1, 1:2:1, 2:2:1, 1:3:1, 3:3:2, 1:4:2, 4:1:3, 5:1:1, 1:5:1, etc.

[0031] In the present invention, the three strains of bacteria cooperate in fermentation, effectively achieving the degradation of tannins and the enrichment of functional substances, and significantly improving the color and odor problems of the plant composition.

[0032] In the present invention, when the bacteria in the composite microbial agent are within the above-mentioned ratio range, the fermentation effect is more significant.

[0033] In a second aspect, the present invention provides a method for preparing a fermented plant composition according to the first aspect, characterized in that the preparation method comprises the following steps:

[0034] (1) mixing the plant composition and water, performing reflux extraction, performing solid-liquid separation, and taking the supernatant to obtain an extract of the plant composition;

[0035] (2) Inoculating a microbial agent into a fermentation medium containing an extract of the plant composition, performing solid-liquid separation after a fermentation reaction, and collecting the supernatant to obtain a fermented product of the plant composition.

[0036] Preferably, in step (1), the reflux extraction time is 3-5 h (for example, it can be 3.2, 3.5, 3.8, 4, 4.5, 4.6, 4.8, etc.).

[0037] Preferably, in step (2), the fermentation reaction includes primary fermentation and secondary fermentation.

[0038] The bacteria in the microbial inoculum for primary fermentation include thermophilic streptococci and / or bifidobacteria;

[0039] The bacteria in the microbial inoculant for secondary fermentation include Micrococcus luteus.

[0040] Preferably, the pH of the primary fermentation is 5.8-6.6 (for example, it can be 5.9, 6, 6.1, 6.2, 6.3, 6.4, 6.5, etc.), the temperature is 35-40°C (for example, it can be 36°C, 37°C, 38°C, 39°C, etc.), and the time is 108-132h (for example, it can be 112h, 116h, 120h, 124h, 128h, etc.).

[0041] Preferably, the pH of the secondary fermentation is 6.8-7.4 (for example, it can be 6.9, 7, 7.1, 7.2, 7.3, etc.), the temperature is 28-32°C (for example, it can be 29°C, 29.5°C, 30°C, 30.5°C, 31°C, etc.), and the time is 84-108h (for example, it can be 88h, 92h, 96h, 100h, 104h, etc.).

[0042] In a third aspect, the present invention provides a use of the fermented plant composition according to the first aspect in the preparation of cosmetics or oral care products.

[0043] In the present invention, when the fermented product of the plant composition is used in the preparation of oral care products, the oral care products have the effect of preventing or alleviating tooth sensitivity.

[0044] Preferably, the oral care product comprises toothpaste, dentifrice, tooth powder, mouthwash or breath freshening tablets.

[0045] In a fourth aspect, the present invention provides a toothpaste comprising the fermented plant composition described in the first aspect.

[0046] Compared with the prior art, the present invention has at least the following beneficial effects:

[0047] The plant composition provided by the present invention is based on the theory of traditional Chinese medicine and adopts the principle of prescribing and using monarch, minister, assistant and envoy medicines. The four plant components cooperate with each other and have synergistic technical effects in inhibiting bacteria and inflammation, sedation and analgesia, and promoting tooth remineralization. The plant composition fermentation product obtained by further fermenting the extract of the plant composition not only improves the quality of the plant composition in terms of taste, color and smell, but also achieves the enrichment of antibacterial active substances, so that it has better and more excellent effect of preventing and alleviating tooth sensitivity. DETAILED DESCRIPTION

[0048] For the convenience of understanding the present invention, the present invention lists the following embodiments. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0049] The sources of the reagents used in the following examples are as follows:

[0050] Streptococcus thermophilus, Bifidobacterium, and Micrococcus luteus are all from the China Industrial Culture Collection Center, with the collection numbers CICC 20174, CICC 6069, and CICC 10680, respectively.

[0051] Example 1

[0052] This embodiment provides a plant fermentation composition, and the preparation method of the plant fermentation composition comprises the following steps:

[0053] (1) Weighing four components of Phyllanthus emblica, Folium lonicerae, Borneolum and Rhizoma Coptidis in a mass ratio of 50:30:18:2, and crushing them to obtain a plant composition;

[0054] (2) The plant composition and water were mixed in a mass ratio of 1:20, and the mixture was extracted by water vapor reflux for 4 h. After cooling to room temperature, the mixture was centrifuged and the supernatant was collected, which was the plant composition extract.

[0055] (3) Prepare a culture medium containing the plant composition extract (as shown in Table 1), add it into a fermentation tank, and sterilize it at 121°C for 15 minutes; inoculate 3% of thermophilic Streptococcus and Bifidobacterium, respectively, and the number of viable bacteria in the seed liquid of the two bacteria is 10 8 CFU / mL, the fermentation tank was filled with nitrogen for anaerobic fermentation, and the fermentation was carried out at pH 6.2 and temperature 37°C for 120 h; then the pH was adjusted to 7.0, and the viable bacterial count of 2% seed liquid was inoculated to 10 8 CFU / mL of Micrococcus luteus was fermented aerobically with sterile air, stirred at 400 rpm, and fermented at 30°C for 96 h. The fermentation bacteria density was tested on the 4th day (96 h) and the 7th day (168 h) of fermentation. The bacteria density reached 10 on the 4th day. 6 CFU / mL or more, reaching 10 on the 7th day 8CFU / mL or above indicates normal fermentation of the strain; after the fermentation is completed, the fermentation liquid is centrifuged, and the supernatant is collected to obtain the fermented plant composition.

[0056] Table 1

[0057]

[0058] Example 2

[0059] This embodiment provides a plant fermentation composition, and the preparation method of the plant fermentation composition comprises the following steps:

[0060] (1) Weighing four components of Phyllanthus emblica, Folium lonicerae, Borneolum and Rhizoma Coptidis in a mass ratio of 40:25:15:1, and crushing them to obtain a plant composition;

[0061] (2) The plant composition and water were mixed in a mass ratio of 1:10, and the mixture was extracted with water vapor reflux for 5 h. After cooling to room temperature, the mixture was centrifuged and the supernatant was collected, which was the plant composition extract.

[0062] (3) A culture medium containing a plant composition extract was prepared. The difference between the culture medium in Example 1 was that the plant composition extract was 5 parts by weight, distilled water was 1005 parts by weight, and the other components were the same; the culture medium was added to a fermentation tank and sterilized at 121° C. for 15 min; 4% of thermophilic Streptococcus and 1% of Bifidobacterium were inoculated respectively, and the number of viable bacteria in the seed liquid of the two bacteria was 10 8 CFU / mL, the fermentation tank was filled with nitrogen for anaerobic fermentation, and the fermentation was carried out at a pH of 5.8 and a temperature of 35°C for 132 hours; then the pH was adjusted to 6.8, and the viable bacterial count of 3% seed liquid was inoculated to 10 8 CFU / mL of Micrococcus luteus was fermented aerobically with sterile air, stirred at 400 rpm, and fermented at 28°C for 108 h. The fermentation bacteria density was tested on the 4th day (96 h) and the 7th day (168 h) of fermentation. The bacteria density reached 10 on the 4th day. 6 CFU / mL or more, reaching 10 on the 7th day 8 CFU / mL or above indicates normal fermentation of the strain; after the fermentation is completed, the fermentation liquid is centrifuged, and the supernatant is collected to obtain the fermented plant composition.

[0063] Example 3

[0064] This embodiment provides a plant fermentation composition, and the preparation method of the plant fermentation composition comprises the following steps:

[0065] (1) Weighing four components of Phyllanthus emblica, Folium lonicerae, Borneolum and Rhizoma Coptidis in a mass ratio of 55:35:20:5, and crushing them to obtain a plant composition;

[0066] (2) The plant composition and water were mixed at a mass ratio of 1:50, and the mixture was subjected to water vapor reflux extraction for 3 h. The mixture was cooled to room temperature and then centrifuged to obtain the supernatant, which was the plant composition extract.

[0067] (3) A culture medium containing a plant composition extract was prepared. The difference between the culture medium and the fermentation medium in Example 1 was that the plant composition extract was 30 parts by weight and distilled water was 980 parts by weight, and the other components were the same. The culture medium was added to a fermentation tank and sterilized at 121° C. for 15 min. 1% of thermophilic Streptococcus and 4% of Bifidobacterium were inoculated respectively. The viable count of the two bacterial seed liquids was 10 8 CFU / mL, the fermentation tank was filled with nitrogen for anaerobic fermentation, and the fermentation was carried out at a pH of 6.6 and a temperature of 40°C for 108 h; then the pH was adjusted to 7.4, and the viable bacterial count of 2% seed liquid was inoculated to 10 8 CFU / mL of Micrococcus luteus was fermented aerobically with sterile air, stirred at 400 rpm, and fermented at 32°C for 84 h. The fermentation bacteria density was tested on the 4th and 7th days of fermentation. The bacteria density reached 10 on the 4th day. 6 CFU / mL or more, reaching 10 on the 7th day 8 CFU / mL or above indicates normal fermentation of the strain; after the fermentation is completed, the fermentation liquid is centrifuged, and the supernatant is collected to obtain the fermented plant composition.

[0068] Example 4

[0069] This embodiment provides a plant composition fermentation product, which is different from the embodiment 1 only in that thermophilic streptococci are not added to the microbial agent, and the seed liquid inoculation amount is allocated to bifidobacteria. Other details refer to the embodiment 1.

[0070] Example 5

[0071] This embodiment provides a plant composition fermentation product, which is different from the embodiment 1 only in that Bifidobacterium is not added to the microbial agent, and the seed liquid inoculation amount is allocated to thermophilic Streptococcus. The rest is as in the embodiment 1.

[0072] Example 6

[0073] This embodiment provides a plant composition fermentation product, which is different from Example 1 only in that Micrococcus luteus is not added to the microbial inoculant, and its seed liquid inoculation amount is distributed to Streptococcus thermophilus and Bifidobacterium in proportion (1:1), that is, only primary fermentation is performed in the preparation method, and the rest is referred to Example 1.

[0074] Example 7

[0075] This embodiment provides a plant composition fermentation product, which is different from the embodiment 1 only in that only thermophilic streptococci are added to the microbial agent, and the inoculation amount is 8%, that is, only primary fermentation is performed in the preparation method, and the rest is referred to the embodiment 1.

[0076] Example 8

[0077] This embodiment provides a plant composition fermentation product, which is different from the embodiment 1 only in that only bifidobacterium is added as the microbial strain, and the inoculation amount is 8%, that is, only primary fermentation is performed in the preparation method, and the rest is referred to the embodiment 1.

[0078] Example 9

[0079] This embodiment provides a plant composition fermentation product, which is different from the embodiment 1 only in that only Micrococcus luteus is added as the microbial strain, and the inoculation amount is 8%, that is, only secondary fermentation is performed in the preparation method, and the rest is referred to the embodiment 1.

[0080] Comparative Example 1

[0081] This comparative example provides a plant composition fermentation product, which is different from Example 1 only in that the plant composition is a combination of Phyllanthus emblica, Lophatherum gracile and Borneol in a mass ratio of 50:30:18, and the total amount of the plant composition remains unchanged. Other references refer to Example 1.

[0082] Comparative Example 2

[0083] This comparative example provides a plant composition fermentation product, which is different from Example 1 only in that the plant composition is a combination of Phyllanthus emblica, Lophatherum gracile and Coptis chinensis in a mass ratio of 50:30:2, and the total amount of the plant composition remains unchanged. Other references refer to Example 1.

[0084] Comparative Example 3

[0085] This comparative example provides a plant composition fermentation product, which is different from Example 1 only in that the plant composition is a combination of Phyllanthus emblica, Borneolum and Coptis chinensis in a mass ratio of 50:18:2, and the total amount of the plant composition remains unchanged. Other references are made to Example 1.

[0086] Comparative Example 4

[0087] This comparative example provides a plant composition fermentation product, which is different from Example 1 only in that the plant composition is a combination of Lophatherum gracile, Borneolum Syntheticum and Coptis Chinensis in a mass ratio of 30:18:2, and the total amount of the plant composition remains unchanged. Other details refer to Example 1.

[0088] Comparative Example 5

[0089] This comparative example provides an extract of a plant composition, which differs from Example 1 only in that no fermentation process is performed, and only the reflux extraction step of step (1) is performed. The rest is referred to Example 1.

[0090] Test Example 1

[0091] Trait test

[0092] The fermented plant compositions or the extracts of the plant compositions provided in Examples 1-9 and Comparative Example 5 were diluted 100 times and their properties were tested. The results are shown in Table 2.

[0093] Table 2

[0094] sample color odor smell Example 1 + Fresh Sweet, astringent (+) Example 2 + Fresh Sweet, astringent (+) Example 3 + Fresh Sweet, astringent (+) Example 4 + Fresh Sweet, astringent (+) Example 5 + Fresh Sweet, astringent (+) Example 6 + Fresh Sweet, astringent (++) Example 7 ++ Fresh Sweet, astringent (++) Example 8 ++ Fresh Sweet, astringent (++) Example 9 ++ Fresh Sweet, astringent (+++) Comparative Example 5 +++ Thick Sweet, astringent (+++)

[0095] "+" indicates slight color or astringency; "++" indicates obvious color or astringency; "+++" indicates heavier color or astringency.

[0096] By comparing Examples 1-9 with Comparative Example 5, it can be seen that the present invention can effectively improve the quality of the product in terms of color, smell and taste by fermenting the plant composition; by comparing Examples 1-5 with Examples 6-9, it can be seen that the anaerobic fermentation and aerobic fermentation are combined in the present invention to jointly improve the quality of the product.

[0097] Test Example 2

[0098] In vitro antibacterial test

[0099] Common oral pathogens Candida albicans and Streptococcus mutans were selected as test microorganisms, and the test method was as follows:

[0100] (1) Preparation of bacterial suspension

[0101] After thawing, the Candida albicans and Streptococcus mutans strains frozen at -80℃ were inoculated into the sterilized MHB broth medium and BHI agar solid medium, respectively. The former was cultured at 28℃ for 36h and the latter was anaerobically cultured at 37℃ for 24h. The fresh culture of each test bacteria was selected and placed in 5mL sterile culture medium. A layer of agar medium was first poured on a glass culture dish. After the melted corresponding solid culture medium was cooled to about 50℃, the indicator bacteria were diluted to 1×10 6 CFU / mL, as the test bacterial solution.

[0102] (2) Preparation of test samples

[0103] The plant composition extract obtained in Comparative Example 5 was diluted 100 times with deionized water and used as a test sample; the remaining examples and comparative examples directly used the obtained plant composition fermentation products as test samples.

[0104] (3) Determination of antibacterial activity

[0105] The antibacterial activity of the samples was determined by the inhibition zone method; the test bacterial solution was poured into a sterilized culture medium suitable for each test bacterial species, and a sterile filter paper with a diameter of 0.5 cm was placed on the surface of the culture medium. 15 μL of each sample solution was added to the filter paper, and then placed in a 4°C refrigerator upright for pre-diffusion for 2 hours before culturing; observe whether an inhibition zone appears, measure the diameter of the inhibition zone with a vernier caliper, repeat three times, and take the average value.

[0106] The test results of the fermented plant compositions or the extracts of the plant compositions provided in Examples 1-9 and Comparative Examples 1-5 are shown in Table 3.

[0107] Table 3

[0108]

[0109] The test results show that:

[0110] (1) It can be seen from Examples 1 to 9 that the present invention reasonably compounds the components in the plant composition, and the fermented plant composition obtained after the fermentation reaction has excellent antibacterial effect;

[0111] (2) By comparing Examples 1-3 with Examples 4-9, it can be seen that the three strains in the microbial composite agent of the present invention cooperate with each other, and the anaerobic fermentation and aerobic fermentation are combined, which has a synergistic effect in further improving the antibacterial effect;

[0112] (3) By comparing Example 1 with Comparative Examples 1-4, it can be seen that the four plant ingredients in the present invention have a synergistic technical effect. When one of them is missing, the antibacterial effect is weakened;

[0113] By comparing Example 1 with Comparative Example 5, it can be seen that the present invention achieves the enrichment of antibacterial active substances through the fermentation reaction, and the antibacterial effect of the obtained plant composition fermentation product is better.

[0114] Application Example 1

[0115] This application example provides a toothpaste, and the weight percentages of the components of the toothpaste are shown in Table 4:

[0116] Table 4

[0117]

[0118]

[0119] The preparation method of the toothpaste comprises the following steps:

[0120] (1) Add all the raw materials of phase A into the powder premixer and stir for 15 minutes to mix thoroughly and set aside;

[0121] (2) Add the raw materials of items 7-9 of phase B to the aqueous premixing pot and stir for 15 minutes to fully dissolve them; then add the raw material of item 10 to adjust the pH to between 6.0 and 7.0, and then add the fermented plant composition of item 11 and stir for 10 minutes to fully dissolve them for standby use;

[0122] (3) Weigh the raw materials of phase C according to the proportion, mix them with phase B evenly, turn on the vacuum pump of the paste making pot, and when the vacuum degree is -0.08Mpa, suck the mixed liquid of phases B and C into the paste making pot; then put the pre-mixed mixed powder of phase A into the paste making pot, homogenize and stir for 25 minutes;

[0123] (4) After phase D is completely dissolved with an appropriate amount of propylene glycol, mix it evenly with phase E and put it into the paste making pot through the flavor feeding port;

[0124] (5) After the D and E phases are added, the mixture is stirred for 5 minutes to obtain the toothpaste. A vacuum pump is turned on for degassing. When no obvious bubbles are found, the mixture is stopped. The mixture is allowed to stand for a period of time before being filled.

[0125] Application Example 2-9, Comparative Application Example 1-5

[0126] The above application examples and comparative application examples respectively provide a toothpaste, which differs from application example 1 only in that the fermented plant composition provided in example 1 is replaced with an equal amount of the fermented plant composition or the extract of the plant composition provided in examples 2-9 and comparative examples 1-5.

[0127] Test Example 3

[0128] Toothpaste efficacy test

[0129] The anti-allergic effect of toothpaste was evaluated by subjective evaluation method.

[0130] 350 patients aged 20-50 with tooth sensitivity were selected and randomly divided into 14 groups, 25 in each group. The subjects brushed their teeth twice a day with the test toothpaste, once in the morning and once in the evening, for 3 minutes each time, and stopped using other toothpastes for 1 month. The results were counted on the 30th day, as shown in Table 5. The number of people with different feelings was counted separately, divided into improved, no change, and aggravated.

[0131] Table 5

[0132]

[0133] The test results show that:

[0134] (1) It can be seen from Application Examples 1 to 9 that the present invention reasonably compounds the components in the plant composition and obtains the fermented plant composition through further fermentation reaction, which has an excellent effect of alleviating tooth sensitivity;

[0135] (2) By comparing Application Example 1 with Application Examples 4-9, it can be seen that the combination of aerobic fermentation and anaerobic fermentation in the microbial composite agent of the present invention can further enhance the effect of alleviating tooth sensitivity;

[0136] (3) By comparing Application Example 1 with Comparative Application Examples 1-4, it can be seen that the four plant ingredients in the present invention have a synergistic technical effect. When one of them is missing, the effect of alleviating tooth sensitivity is weakened;

[0137] (4) By comparing Application Example 1 and Comparative Application Example 5, it can be seen that the present invention achieves the enrichment of antibacterial active substances through fermentation reaction, and the obtained plant composition fermentation product has a better effect in alleviating tooth sensitivity.

[0138] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A plant composition fermentation product, characterized in that: The plant composition fermentation product is a product obtained by mixing an extract of the plant composition with a microbial agent and fermenting the mixture; The plant composition comprises emblica, lophatherum gracile, borneol and coptis root; The bacteria in the microbial agent include any one of thermophilic Streptococcus, Bifidobacterium or Micrococcus luteus or a combination of at least two thereof.

2. The plant composition fermentation product according to claim 1, characterized in that: The plant composition comprises 40-55 parts of emblica emblica, 25-35 parts of lophatherum gracile, 15-20 parts of borneol and 1-5 parts of coptis root according to weight.

3. The plant composition fermentation product according to claim 1 or 2, characterized in that: The fermentation comprises inoculating a microbial agent into a fermentation medium containing an extract of the plant composition, followed by fermentation; Preferably, the inoculation amount of the microbial agent is 3-10% of the volume of the fermentation medium; Preferably, the viable count of the microbial agent is (10 7- 10 9 )CFU / mL; Preferably, the mass fraction of the extract of the plant composition in the fermentation medium is 0.1-10%; Preferably, the extract of the plant composition is obtained by reflux extraction of the plant composition and water in a mass ratio of 1:(10-50).

4. The plant composition fermentation product according to any one of claims 1 to 3, characterized in that: The bacteria in the microbial agent include Micrococcus luteus, Streptococcus thermophilus and / or Bifidobacterium; Preferably, the bacteria in the microbial agent include a combination of Streptococcus thermophilus and Micrococcus luteus; Preferably, the ratio of the number of viable inoculated bacteria of the thermophilic Streptococcus to that of the luteus Micrococcus is (1-5):(1-4); Preferably, the bacteria in the microbial agent include a combination of Bifidobacterium and Micrococcus luteus; Preferably, the ratio of the number of viable inoculated bacteria of Bifidobacterium to that of Micrococcus luteus is (1-5):(1-4); Preferably, the bacteria in the microbial agent include a combination of thermophilic Streptococcus, Bifidobacterium and Micrococcus luteus; Preferably, the ratio of the inoculated live bacterial counts of the thermophilic Streptococcus, Bifidobacterium and Micrococcus luteus is (1-5):(1-5):(1-4).

5. A method for preparing a fermented plant composition according to any one of claims 1 to 4, characterized in that: The preparation method comprises the following steps: (1) mixing the plant composition and water, performing reflux extraction, performing solid-liquid separation, and taking the supernatant to obtain an extract of the plant composition; (2) Inoculating a microbial agent into a fermentation medium containing an extract of the plant composition, performing solid-liquid separation after a fermentation reaction, and collecting the supernatant to obtain a fermented product of the plant composition.

6. The preparation method according to claim 5, characterized in that: In step (1), the reflux extraction time is 3-5h.

7. The preparation method according to claim 5 or 6, characterized in that: In step (2), the fermentation reaction includes primary fermentation and secondary fermentation; The bacteria in the microbial inoculum for primary fermentation include thermophilic streptococci and / or bifidobacteria; The bacteria in the microbial inoculant for secondary fermentation include Micrococcus luteus.

8. The preparation method according to claim 7, characterized in that: The pH of the primary fermentation is 5.8-6.6, the temperature is 35-40°C, and the time is 108-132h; Preferably, the pH of the secondary fermentation is 6.8-7.4, the temperature is 28-32°C, and the time is 84-108h.

9. Use of the fermented plant composition according to any one of claims 1 to 4 in the preparation of cosmetics or oral care products; Preferably, the oral care product comprises toothpaste, dentifrice, tooth powder, mouthwash or breath freshening tablets.

10. A toothpaste, characterized in that: The toothpaste comprises the plant composition fermentation product according to any one of claims 1 to 4.

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