Bone nutrition powder for assisting in relieving arthritis pain and preparation process

Abstract

The invention belongs to the field of bone nutrition powder, and particularly relates to bone nutrition powder for assisting in relieving arthritis pain and a preparation process. In the preparation, the herba eupatorii extract and the kelp extract are matched to effectively improve the arthritis pain relieving effect of the preparation, and the lophatherum gracile, the raspberry, the motherwort and the purslane are adopted to further improve the arthritis pain relieving effect of the fermented product through the processes of fermentation and the like; the preparation is applied to preparation of the bone nutrition powder, and the bone nutrition powder for assisting in relieving arthritis pain is prepared from the bone nutrition powder, protein, fat, water-soluble dietary fibers, vitamins, mineral elements and chondroitin sulfate. The obtained bone nutrition powder can effectively provide nutrition, also has an excellent health care effect, assists in relieving arthritis pain, and is excellent in performance and relatively good in application prospect.

Description

Technical Field

[0001] This invention belongs to the field of bone nutrition powder, specifically relating to a bone nutrition powder and its preparation process for helping to relieve arthritis pain. Background Technology

[0002] Nutritional powders are functional foods in powder form that are scientifically formulated and processed to provide targeted nutritional supplements or health support for specific groups of people. Their raw materials typically include proteins (such as whey protein, soy protein, and collagen), carbohydrates (such as maltodextrin and oligosaccharides), fats (such as medium-chain triglycerides (MCT), algal oil, and fish oil), vitamins (such as vitamin D and B vitamins), minerals (such as calcium, magnesium, and zinc), and functional ingredients (such as dietary fiber, probiotics, and plant extracts), which are processed into powder form through drying, encapsulation, and other processes.

[0003] Inflammatory joint diseases such as arthritis are associated with excessive activity of inflammatory factors (such as TNF-α and IL-6) in the body; the functional ingredients added to the nutritional powder can inhibit the synthesis of inflammatory factors and reduce inflammatory infiltration of the synovial membrane, thereby relieving redness, swelling and pain.

[0004] Invention patent CN107183709A discloses a dietary nutritional health product for the prevention and improvement of osteoarthritis, comprising the following ingredients in parts by weight: 18-30 parts corn, 25-40 parts japonica rice, 10-20 parts soybeans, 3-8 parts dehydrated vegetables, 15-22 parts traditional Chinese medicine extract, 3-6 parts winter melon peel extract, 3-6 parts loofah extract, 0.8-1.8 parts citric acid, and 2-4 parts honey.

[0005] Invention patent CN106360390A discloses a dietary supplement for enhancing bone density and preventing and improving osteoarthritis. It includes ultra-finely pulverized bovine knee bone powder, and adds grains such as brown rice, highland barley, and oats, Chinese medicinal herbs such as Panax notoginseng, Angelica sinensis, and Ligusticum chuanxiong, as well as a composition of D-glucosamine hydrochloride, chondroitin sulfate, collagen powder, vitamin D, casein phosphopeptide, fructooligosaccharides, and snow lotus culture.

[0006] Invention patent CN102450647B discloses a snow lotus culture composition for preventing and relieving arthritis. The composition comprises the following components by weight: 2.5 to 7.5 parts of Tian Shan snow lotus cell culture, 150 to 180 parts of cucumber seed powder, 90 to 180 parts of lettuce seed powder, 90 to 180 parts of celery seed powder, and a calcium source calculated as 1 to 1.5 parts of calcium element.

[0007] Currently, there is limited research on nutritional supplements that can help relieve arthritis pain. Therefore, providing relevant research techniques to supplement this area remains a key technical challenge. One such challenge is developing a fully plant-based additive formulation to enhance the pain-relieving function of bone nutrient powder, and preparing a bone nutrient powder that can effectively alleviate arthritis pain. Summary of the Invention

[0008] In response to the above-mentioned technical problems, this invention proposes a bone nutrient powder and its preparation process for assisting in the relief of arthritis pain.

[0009] In one aspect, this invention provides a medicinal and edible preparation for assisting in the relief of arthritis pain. The raw materials, by weight, are: 1-3 parts of *Eupatorium fortunei* extract, 1-3 parts of *Laminaria japonica* extract, and 2-5 parts of fermented material. The fermented material is obtained by pulverizing, fermenting, filtering, concentrating, and drying raw materials such as *Lophatherum gracile*, *Raspberry*, *Leonurus japonicus*, and *Portulaca oleracea*. The combination of *Eupatorium fortunei* extract and *Laminaria japonica* extract effectively enhances the pain-relieving effect of the preparation, and the fermentation process using *Lophatherum gracile*, *Raspberry*, *Leonurus japonicus*, and *Portulaca oleracea* further enhances the pain-relieving effect of the fermented material.

[0010] Furthermore, the preparation method of the Eupatorium fortunei extract includes extracting Eupatorium fortunei with 20-45 wt% ethanol, filtering, concentrating, and drying. The weight ratio of the extraction solvent to Eupatorium fortunei can be 5-50:1. The extraction temperature and time can be 40-60℃ for 0.5-10 hours.

[0011] Furthermore, the preparation method of the Eupatorium fortunei extract includes: pulverizing dried Eupatorium fortunei, adding 5-50 times its weight of 20-45wt% ethanol, stirring and extracting at 40-60℃ for 0.5-10 hours, then filtering, concentrating, and drying to obtain the extract.

[0012] Furthermore, the preparation method of kelp extract includes extracting kelp with 20-40 wt% ethanol, filtering, concentrating, and drying. The weight ratio of extraction solvent to kelp can be 10-50:1. The extraction temperature and time can be 40-60℃ for 0.5-10 hours.

[0013] Furthermore, the preparation method of kelp extract includes: pulverizing dried kelp, adding 10-50 times its weight of 20-40wt% ethanol, stirring and extracting at 40-60℃ for 0.5-10 hours, then filtering, concentrating, and drying to obtain the extract.

[0014] Furthermore, the weight ratio of Eupatorium fortunei extract and kelp extract is 1:0.5-2; the combination within the above ratio can effectively enhance the effect of inhibiting arthritis pain.

[0015] Furthermore, when preparing the fermented product, the raw materials are in the following weight parts: 0.5-2 parts of Lophatherum gracile, 0.5-2 parts of Raspberry, 0.5-2 parts of Leonurus japonicus and 0.5-2 parts of Portulaca oleracea.

[0016] Furthermore, the fermentation bacteria used include Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 in a live cell ratio of 1:0.4-0.8. Using this combination of two bacteria effectively enriches the types and concentrations of active ingredients, giving the formulation a better effect in relieving arthritis.

[0017] Furthermore, the total concentration of the fermentation inoculum was 10. 7 -10 12 1 cell / g substrate. Fermentation temperature and time: 30-45℃, 2-4 days.

[0018] Further, the preparation method of the fermented product includes: pulverizing dried bamboo leaves, raspberries, motherwort, and purslane, and mixing them according to the following weight proportions: 0.5-2 parts bamboo leaves, 0.5-2 parts raspberries, 0.5-2 parts motherwort, and 0.5-2 parts purslane. Then, adding 5-50 times the weight of water to obtain a mixture, adding 0.5-4 wt% of a carbon source (including glucose, sucrose, white sugar, or fructose, etc., which can provide energy for fermentation), stirring and mixing, sterilizing, and inoculating with Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 (the live cell ratio of the two is 1:0.4-0.8, and the total inoculum is 10). 7 -10 12 (1 / g mixture of bacteria), ferment at 30-45℃ for 2-4 days, then filter, concentrate the filtrate, and dry to obtain the fermentation product.

[0019] The present invention also provides a method for preparing the preparation, comprising the steps of pulverizing the raw materials, and then mixing and sterilizing them.

[0020] The present invention also provides a bone nutrition powder for assisting in relieving arthritis pain, comprising, by weight: 5-50 parts of the preparation described in any one of claims 1-6, 500-1000 parts of protein, 50-200 parts of fat, 20-100 parts of water-soluble dietary fiber, 0.01-1 part of vitamins, 0.01-1 part of mineral elements, and 2-40 parts of chondroitin sulfate.

[0021] Furthermore, the protein includes at least one of casein, collagen, egg white protein, lactoferrin, hydrolyzed whey protein powder, fish protein, soy protein, pea protein, and gluten.

[0022] Furthermore, the fats include at least one of palm oil, coconut oil, soybean oil, corn oil, flaxseed oil, fish oil, and algal oil.

[0023] Furthermore, water-soluble dietary fiber includes at least one of the following: inulin, fructooligosaccharides, galactooligosaccharides, glucan, seaweed polysaccharides, pectin, guar gum, and gum arabic.

[0024] The present invention also provides a preparation process for the bone nutrient powder that helps relieve arthritis pain, including the steps of mixing, drying, pulverizing, sieving, sterilizing and packaging the raw materials.

[0025] The advantages of this invention compared to the prior art are:

[0026] This invention utilizes a combination of Eupatorium fortunei extract and Laminaria japonica extract in the formulation to effectively enhance the formulation's effect in relieving arthritis pain. Furthermore, it employs Lophatherum gracile, Rubus idaeus, Leonurus japonicus, and Portulaca oleracea through fermentation and other processes to further enhance the pain-relieving effect of the fermented products. The formulation is then used in the preparation of bone nutrient powder and combined with proteins, fats, water-soluble dietary fiber, vitamins, minerals, and chondroitin sulfate to obtain a bone nutrient powder that can help relieve arthritis pain.

[0027] The bone nutrient powder obtained by this invention can effectively provide nutrition, has excellent health benefits, and helps relieve arthritis pain.

[0028] The *Eupatorium fortunei* extract and *Laminaria japonica* extract prepared in this invention can effectively inhibit the expression of inflammatory factors and have anti-inflammatory effects. In terms of anti-inflammatory effects, *Eupatorium fortunei* extract and *Laminaria japonica* extract have a synergistic effect, with their active ingredients complementing and enriching each other, significantly enhancing the anti-inflammatory effect. The anti-inflammatory effect is better when the weight ratio of *Eupatorium fortunei* extract to *Laminaria japonica* extract is 1:0.5-2. The formulation prepared in this invention can effectively reduce inflammatory swelling and effectively alleviate swelling caused by inflammation. The fermentation product obtained by using specific fermenting bacteria in this invention can further improve the swelling-inhibiting efficiency of the formulation. Furthermore, using *Aspergillus oryzae* CICC 2339 and *Bacillus subtilis* CICC 22691 as fermenting bacteria in this invention, compared to other bacteria used for fermentation preparation, can effectively inhibit swelling. The co-fermentation of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 in this invention significantly enhances the anti-swelling effect compared to fermentation obtained by fermentation of either strain alone, proving that the co-fermentation of the two strains synergistically enhances the anti-swelling effect. Furthermore, when the ratio of Aspergillus oryzae CICC 2339 to Bacillus subtilis CICC 22691 in the fermentation strains is 1:0.4-0.8, the anti-swelling properties of the formulation can be further improved.

[0029] The bone nutrient powder of this invention has excellent performance, good health care and nutritional effects, and good application prospects. Attached Figure Description

[0030] Figure 1: IL-6 expression levels in each test group.

[0031] Figure 2 K represents the inhibition rate of swelling in each test group. Detailed Implementation

[0032] The technical solutions of this invention will be clearly and completely described below with reference to specific embodiments. The content described is merely a part of the exemplary content of this invention, and not all of the technology. All other solutions obtained by those skilled in the art based on the specific embodiments of this invention without creative effort are within the scope of protection of this invention.

[0033] I. Example 1

[0034] Eupatorium extract: The dried Eupatorium was pulverized to less than 50 mesh, and 15 times its weight of 40wt% ethanol solution was added. The mixture was extracted at 50℃ and 100rpm for 4 hours. The mixture was then filtered, and the filtrate was concentrated under reduced pressure at 55℃ to 1 / 10 of the filtrate weight. The filtrate was then freeze-dried at -45℃ to a water content of 2.99wt% to obtain the extract.

[0035] Kelp extract: Dried kelp was pulverized to less than 50 mesh, and 20 times its weight of a 30wt% ethanol solution was added. The mixture was extracted at 48°C and 120rpm for 3.5 hours by stirring. The mixture was then filtered, and the filtrate was concentrated under reduced pressure at 55°C to 1 / 10 of its weight. The filtrate was then freeze-dried at -45°C until the water content was 3.32wt% to obtain the extract.

[0036] The above extracts were prepared into samples, and their efficacy on rats was tested.

[0037] Composition of the test samples (hereinafter referred to as reagents): Reagent 1: Eupatorium fortunei extract. Reagent 2: Laminaria japonica extract. Reagent 3: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:0.1. Reagent 4: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:0.3. Reagent 5: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:0.5. Reagent 6: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:0.8. Reagent 7: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:1.2. Reagent 8: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:1.5. Reagent 9: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:2. Reagent 10: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:4. Reagent 11: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:6. Reagent 12: Eupatorium fortunei extract: Laminaria japonica extract weight ratio 1:10.

[0038] The in vitro anti-inflammatory effects of the above samples were tested.

[0039] Take a 24-well plate and add 2.5 × 10⁻⁶ ppm of the solution to each well. 4RAW264.7 mouse cells were cultured in 80 μL of medium at 37°C with 5% CO2 for 24 hours. They were then divided into three groups: a model group, a control group, and a sample test group (using reagents 1-12 as active agents). The model group received LPS at 100 ng / mL, the sample test group received LPS at 100 ng / mL, and the control group received no LPS. After 24 hours of incubation at 37°C with 5% CO2, the control and model groups received 80 μL of fresh medium, while the sample test group received 80 μL of medium containing 200 μg / mL of sample reagents 1-12. All groups were then incubated for another 24 hours at 37°C with 5% CO2. The plate supernatant was collected from each well, and the expression levels of pro-inflammatory factors IL-6 and TNF-α were measured using enzyme-linked immunosorbent assay (ELISA). Each group was tested in quadruplicate, and the average value was taken. The results are shown in Table 1. Figure 1 .

[0040] Table 1: Expression levels of IL-6 and TNF-α

[0041] According to Table 1 and Figure 1 Test results show that both the *Eupatorium fortunei* extract and the kelp extract prepared in this invention can effectively inhibit the expression of inflammatory factors and have anti-inflammatory effects. A comparison of binders 1-2 and 3-12 shows that the *Eupatorium fortunei* extract and the kelp extract have a synergistic effect in inhibiting inflammation; their active ingredients complement and enrich each other, significantly enhancing the anti-inflammatory effect. A comparison of binders 3-12 shows that the anti-inflammatory effect is better when the weight ratio of *Eupatorium fortunei* extract to kelp extract is 1:0.5-2.

[0042] II. Example 2

[0043] Preparation and comparison of food-derived medicines that help relieve arthritis pain.

[0044] Formulation 1: Composed of the following components by weight: 2 parts of Eupatorium fortunei extract, 2 parts of Laminaria japonica extract and 4 parts of fermentation product.

[0045] The fermentation product is prepared as follows: Dried bamboo leaves, raspberries, motherwort, and purslane are pulverized to below 50 mesh. The mixture is then prepared by mixing 1 part bamboo leaves, 1 part raspberries, 1.5 parts motherwort, and 1.5 parts purslane by weight to obtain a mixed powder. Then, 20 times the weight of water is added to the mixed powder to obtain a final mixture. Next, 2.3 wt% of sucrose (a carbon source) is added to the mixture and stirred. The mixture is then sterilized and inoculated with a fermentation culture consisting of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 at a live bacteria ratio of 1:0.5 (inoculation amount: 4.3 × 10⁻⁶). 10The mixture was then fermented at 38°C for 3 days (with sterile air continuously introduced at 0.65 vvm and stirred at 60 rpm). After fermentation, it was sterilized and then filtered. The filtrate was concentrated at 60°C to 1 / 10 of the filtrate weight and then freeze-dried at -45°C to a water content of 3.37 wt% to obtain the fermented product.

[0046] The preparation method of the above-mentioned formulation includes: pulverizing the raw materials to a size of less than 10 mesh, mixing them according to the specified ratio, sterilizing them, and then packaging them to obtain the formulation.

[0047] Formulation 2: Composed of the following components by weight: 1.4 parts of Eupatorium fortunei extract, 2.7 parts of Laminaria japonica extract and 3.9 parts of fermentation product.

[0048] The fermentation product is prepared as follows: Dried bamboo leaves, raspberries, motherwort, and purslane are pulverized to below 50 mesh. The following proportions by weight are used: 0.5 parts bamboo leaves, 2 parts raspberries, 0.8 parts motherwort, and 1.2 parts purslane are mixed to obtain a powder. Then, 25 times the weight of water is added to the powder to form a mixture. Next, 2.6 wt% of sucrose (a carbon source) is added to the mixture and stirred. The mixture is then sterilized and inoculated with a fermentation culture consisting of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC22691 at a live bacteria ratio of 1:0.8 (total inoculum size 4.9 × 10⁻⁶). 10 The mixture was then fermented at 35°C for 3.5 days (with sterile air continuously introduced at 0.6 vvm and stirred at 60 rpm). After fermentation, it was sterilized and then filtered. The filtrate was concentrated at 60°C to 1 / 10 of the filtrate weight and then freeze-dried at -45°C to a water content of 3.29 wt% to obtain the fermented product.

[0049] The preparation method of the above-mentioned formulation includes: pulverizing the raw materials to a size of less than 10 mesh, mixing them according to the specified ratio, sterilizing them, and then packaging them to obtain the formulation.

[0050] Formulation 3: The difference from Formulation 1 is that the fermentation product is replaced by a compound extract. The preparation method of the compound extract is as follows: Dried bamboo leaves, raspberries, motherwort, and purslane are pulverized to less than 50 mesh. They are mixed in the following weight proportions: 1 part bamboo leaves, 1 part raspberries, 1.5 parts motherwort, and 1.5 parts purslane. Then, 20 times the weight of water is added to the mixed powder. The mixture is heated at 60°C and stirred at 100 rpm for 6 hours for extraction. The mixture is then filtered, and the filtrate is concentrated at 60°C to 1 / 10 of its weight. Finally, it is freeze-dried at -45°C to a water content of 3.18 wt% to obtain the compound extract.

[0051] Formulation 4: The difference from formulation 1 is that the fermentation bacteria is Aspergillus oryzae CICC 2339, and the inoculum amount remains the same.

[0052] Formulation 5: The difference from formulation 1 is that the fermentation bacteria is Bacillus subtilis CICC 22691, and the inoculum amount remains the same.

[0053] Formulation 6: The difference from Formulation 1 is that the fermentation bacteria are Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 with a live bacteria ratio of 1:0.1, and the inoculum amount remains the same.

[0054] Formulation 7: The difference from Formulation 1 is that the fermentation bacteria are Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 with a live bacteria ratio of 1:2.5, and the inoculum amount remains the same.

[0055] Formulation 8: The difference between Formulation 8 and Formulation 1 is that the fermentation preparation method is different, the fermentation bacteria are S-189 dry brewer's yeast (Fermandis Yeast Ltd.) and anaerobic fermentation is carried out, otherwise it is the same as Formulation 1.

[0056] The above-mentioned formulation was used to conduct the following tests to study its ability to inhibit inflammation and swelling.

[0057] Experimental animals: SPF-grade male SD mice, weighing 20±2g, were acclimatized for 3 days before the experiment.

[0058] Grouping: control group, positive drug group, and preparations 1-8, with 8 mice in each group.

[0059] Administration: Groups 1-8 were administered the formulation at a dose of 500 mg / kg body weight via gavage (8 mL / kg body weight). The positive control group was administered dexamethasone at 25 mg / kg body weight via gavage, along with an equal volume of saline. The control group was administered an equal volume of saline via gavage. All groups were administered once daily for seven consecutive days. Half an hour after the last administration, 35 μL of xylene was instilled into the left ear of mice to induce inflammation, while no inflammation was induced in the right ear.

[0060] Test: Mice were sacrificed half an hour after inflammation was induced. Ear pieces were taken from the same location in both ears using a 6mm diameter punch. The weight was measured to calculate the degree of swelling. The swelling degree Q was calculated as: Swelling degree Q = Weight of left ear punch - Weight of right ear punch. The swelling inhibition efficiency K was calculated as: K = 100% × (Swelling degree of control group - Swelling degree of treatment group) / Swelling degree of control group. The results are shown in Table 2 and... Figure 2 .

[0061] Table 2: Test Results

[0062] Combine Table 2 and Figure 2 The test results show that the formulation prepared in this invention can effectively reduce inflammatory swelling and effectively alleviate swelling caused by inflammation.

[0063] According to the test results of formulations 1-2 and 3, 8, the fermented product obtained by the specific fermenting bacteria of the present invention can further improve the swelling inhibition efficiency of the formulation. Moreover, the use of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC22691 of the present invention as fermenting bacteria can effectively inhibit swelling compared with other bacteria in the fermentation preparation.

[0064] Tests of formulations 1 and 3-4 show that the co-fermentation of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 significantly enhances the anti-swelling effect compared to fermentation obtained by fermentation of either strain alone, proving that the co-fermentation of these two strains synergistically enhances the anti-swelling effect. Combined with tests of formulations 1 and 5-6, it can be seen that a ratio of Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691 of 1:0.4-0.8 further enhances the anti-swelling properties.

[0065] III. Example 3

[0066] Bone nutrient powder was prepared using the above-mentioned formulation 1. The specific preparation method for bone nutrient powder is as follows.

[0067] Ingredients, by weight: 20 parts Formulation 1, 100 parts Hydrolyzed Whey Protein Powder, 250 parts Soy Protein, 50 parts Gluten Powder, 60 parts Lactoferrin, 40 parts Coconut Oil, 50 parts Palm Oil, 15 parts Inulin, 15 parts Fructooligosaccharides, 5 parts Pectin, 8 parts Seaweed Polysaccharide, 0.015 parts Retinol, 0.015 parts Vitamin B1, 0.018 parts Vitamin B3, 0.014 parts Vitamin B5, 0.01 parts Vitamin B7, 0.01 parts Vitamin B9, 0.01 parts L- Ascorbic acid, 0.01 parts vitamin D2, 0.01 parts vitamin D3, 0.01 parts α-tocopherol, 0.15 parts mineral elements (ferrous fumarate, zinc gluconate, sodium selenite, potassium iodide, copper gluconate, and manganese chloride in a weight ratio of 1:1:0.03:1:0.1:0.08) and 15 parts chondroitin sulfate (CS-A to CS-C in a weight ratio of 1:0.4).

[0068] The preparation method of the above-mentioned bone nutrient powder includes: mixing the above-mentioned raw materials, vacuum drying at 60°C to a water content of 0.97wt%, then sieving through a 100-mesh sieve, sterilizing and packaging to obtain the bone nutrient powder.

[0069] The above-described embodiments are merely preferred embodiments to fully illustrate the present invention, and the scope of protection of the present invention is not limited thereto. Equivalent substitutions or modifications made by those skilled in the art based on the present invention are all within the scope of protection of the present invention. The scope of protection of the present invention is defined by the claims.

Claims

1. A pharmacological and food preparation for assisting in relieving arthritic pain, characterized by, The raw materials are 1-3 parts of the extract of Pueraria montana var. lobata, 1-3 parts of the extract of Laminaria japonica and 2-5 parts of the fermentation product by weight; wherein the fermentation product is obtained by crushing, fermenting, filtering, concentrating and drying the raw materials of Gynostemma pentaphyllum, Rubus chingii, Leonurus japonicus and Portulaca oleracea.

2. The preparation according to claim 1, characterized in that, The preparation method of the extract of Pueraria montana var. lobata comprises the steps of: immersing Pueraria montana var. lobata in 20-45 wt% ethanol, filtering, concentrating and drying. Or, the preparation method of the extract of Laminaria japonica comprises the steps of: immersing Laminaria japonica in 20-40 wt% ethanol, filtering, concentrating and drying.

3. The preparation according to claim 1, characterized in that, The weight ratio of the extract of Pueraria montana var. lobata to the extract of Laminaria japonica is 1:0.5-2.

4. The preparation according to claim 1, characterized in that, When preparing the fermentation product, the raw materials are 0.5-2 parts of Gynostemma pentaphyllum, 0.5-2 parts of Rubus chingii, 0.5-2 parts of Leonurus japonicus and 0.5-2 parts of Portulaca oleracea by weight.

5. The formulation of claim 1, wherein, The fermentation bacteria used in the fermentation include Aspergillus oryzae CICC 2339 and Bacillus subtilis CICC 22691, and the live bacteria are used in a ratio of 1:0.4-0.

8.

6. The formulation of claim 1, wherein, The fermentation temperature and time are 30-45℃ and 2-4 days.

7. A process for the preparation of a formulation according to any one of claims 1 to 6, characterised in that, The method comprises the steps of: crushing the raw materials, and then mixing and sterilizing.

8. A bone-nutrition powder for assisting in alleviating arthritic pain, characterized by, The raw materials include: 5-50 parts of the preparation according to any one of claims 1-6, 400-1000 parts of protein, 50-200 parts of fat, 20-100 parts of water-soluble dietary fiber, 0.01-1 part of vitamin, 0.01-1 part of mineral element and 2-40 parts of chondroitin sulfate by weight.

9. The bone nourishing powder to assist in alleviating arthritic pain according to claim 8, wherein, The protein includes at least one of casein, collagen, egg white protein, lactoferrin, hydrolyzed whey protein powder, fish protein, soy protein, pea protein and wheat gluten. The fat includes at least one of palm oil, coconut oil, soybean oil, corn oil, flaxseed oil, fish oil and algal oil. The water-soluble dietary fiber includes at least one of inulin, fructooligosaccharide, galactooligosaccharide, dextran, algal polysaccharide, pectin, guar gum and gum arabic.

10. A process for the preparation of the bone nutrient powder for assisting in alleviating arthritic pain according to any one of claims 8-9, characterized in that, The method comprises the steps of: mixing the raw materials, drying, crushing, sieving, sterilizing and packaging.

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