A rhizoma polygoni multiflori fermentation product, and a preparation method and application thereof

Abstract

The application discloses a hogweed ferment and a preparation method and application thereof. The hogweed ferment is prepared by adding microorganisms into hogweed extract and performing fermentation; and the microorganisms include one of Pichia pastoris, S. salivarius, Lactobacillus plantarum and Streptococcus thermophilus. The hogweed ferment is obtained by adopting biological transformation of the hogweed extract by the microorganisms. Compared with the hogweed extract, the content of two effective components, resveratrol and polydatin, in the hogweed ferment is improved, and the antioxidant, whitening and anti-inflammatory activities of the hogweed ferment are significantly higher than those of the hogweed extract, which provides a broad prospect for the application of the hogweed medicinal material in cosmetics.

Description

Technical Field

[0001] This invention belongs to the field of biotechnology, specifically relating to a Polygonum cuspidatum ferment, its preparation method, and its application. Background Technology

[0002] Polygonum cuspidatum (Polygonum cuspidatum Sieb. et Zucc.), also known as Sour Soup Stick, Spotted Bamboo, and Blood-Activating Dragon, is a perennial herb belonging to the Polygonaceae family. It is a traditional Chinese medicine, with its dried rhizomes and roots used medicinally. It has a long history of folk medicinal use and was included in the Pharmacopoeia of the People's Republic of China in 1977. Modern pharmacological studies show that Polygonum cuspidatum possesses various biological activities, including immunomodulatory, anti-inflammatory, antiviral, lipid-lowering, antioxidant, and antitumor effects. Currently, more than 100 prescriptions containing Polygonum cuspidatum have been successfully applied in clinical treatment. Polygonum cuspidatum is rich in pharmacological components, mainly containing stilbene compounds, anthraquinones, flavonoids, and coumarins. Among them, the stilbene compounds are mainly resveratrol and polygalactosidin; the anthraquinone compounds mainly include emodin and emodin methyl ether; and the flavonoid compounds are mainly rutin and quercetin. Resveratrol and Polygonum cuspidatum glycoside are active substances in Polygonum cuspidatum that have great potential for development and utilization, and are commonly used raw materials in cosmetics.

[0003] Microorganisms possess a powerful ability to decompose and transform substances. Their growth and secondary metabolism produce numerous bioactive substances. Furthermore, certain components found in plants can alter the metabolic pathways of microorganisms, leading to the formation of new components. Fermentation broth obtained through microbial fermentation exhibits excellent surface activity and is rich in small-molecule polysaccharides and other substances with abundant hydrophilic hydroxyl groups. It inherently possesses excellent water absorption, emulsifying, and film-forming properties. Using it as a cosmetic ingredient can reduce the addition of surfactants, thickeners, and other substances in the formulation system, resulting in more natural product ingredients. Moreover, microbial fermentation of plant materials not only increases the content and enriches active ingredients but also reduces the toxicity of previously toxic substances, ensuring safety. This provides important insights for addressing adverse reaction issues encountered in the development of plant-based functional ingredients in cosmetics.

[0004] Polygonum cuspidatum (Japanese knotweed) possesses multiple benefits, including antioxidant, whitening, and anti-inflammatory properties, making it a promising candidate for application in the daily cosmetics industry. However, conventional extraction methods have limited effectiveness in obtaining the active ingredients, and substances like resveratrol and polygalactosidin exhibit poor water solubility, restricting its application in cosmetics and hindering its widespread adoption. Therefore, developing a cosmetic raw material from Polygonum cuspidatum that can concentrate active ingredients and possesses good activity is a crucial technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention proposes a Polygonum cuspidatum fermented product.

[0006] The present invention also proposes a method for preparing the above-mentioned Polygonum cuspidatum ferment.

[0007] The present invention also proposes the application of the above-mentioned Polygonum cuspidatum ferment.

[0008] The present invention also proposes a product containing the above-mentioned Polygonum cuspidatum fermented product.

[0009] This invention also proposes an essence water.

[0010] According to one aspect of the present invention, a Polygonum cuspidatum ferment is provided, which is prepared by adding microorganisms to Polygonum cuspidatum extract and fermenting; the microorganisms include one of Pichia pastoris, Lactobacillus salivarius, Lactobacillus plantarum and Streptococcus thermophilus.

[0011] In some embodiments of the present invention, the preparation method of the Polygonum cuspidatum extract is to mix Polygonum cuspidatum with a solvent and then heat and extract for 0.8-2 hours to obtain the Polygonum cuspidatum extract.

[0012] In some embodiments of the present invention, the mass ratio of the Polygonum cuspidatum to the solvent is 1:(18-22).

[0013] In some embodiments of the present invention, the mass ratio of the Polygonum cuspidatum to the solvent is 1:20.

[0014] In some embodiments of the present invention, the solvent includes water.

[0015] In some embodiments of the present invention, the heating temperature is 90-110°C.

[0016] In some embodiments of the present invention, the microorganisms account for 0.5-2 vol% of the volume percentage in the Polygonum cuspidatum extract.

[0017] In some embodiments of the present invention, the fermentation conditions are fermentation at 28–38°C for 68–75 hours.

[0018] In some embodiments of the present invention, the product obtained from fermentation is further subjected to solid-liquid separation and the liquid phase is collected.

[0019] In some embodiments of the present invention, the solid-liquid separation is performed by centrifugation.

[0020] In some embodiments of the present invention, the centrifugation conditions are centrifugation at 4500-5500 rpm for 18-22 min.

[0021] According to a second aspect of the present invention, a method for preparing the above-mentioned Polygonum cuspidatum ferment is provided, the method comprising the following steps: adding microorganisms to Polygonum cuspidatum extract and fermenting to obtain the product, wherein the microorganisms include one of Pichia pastoris, Lactobacillus salivarius, Lactobacillus plantarum and Streptococcus thermophilus.

[0022] In some embodiments of the present invention, the preparation method of the Polygonum cuspidatum extract is to mix Polygonum cuspidatum with a solvent and then heat and extract for 0.8-2 hours to obtain the Polygonum cuspidatum extract.

[0023] In some embodiments of the present invention, the mass ratio of the Polygonum cuspidatum to the solvent is 1:(18-22).

[0024] In some embodiments of the present invention, the mass ratio of the Polygonum cuspidatum to the solvent is 1:20.

[0025] In some embodiments of the present invention, the solvent includes water.

[0026] In some embodiments of the present invention, the heating temperature is 90-110°C.

[0027] In some embodiments of the present invention, the microorganisms account for 0.5-2 vol% of the volume percentage in the Polygonum cuspidatum extract.

[0028] In some embodiments of the present invention, the fermentation temperature is 28–38°C and the fermentation time is 68–75 h.

[0029] In some embodiments of the present invention, the product obtained from fermentation is further subjected to solid-liquid separation and the liquid phase is collected.

[0030] In some embodiments of the present invention, the solid-liquid separation is performed by centrifugation.

[0031] In some embodiments of the present invention, the centrifugation conditions are centrifugation at 4500-5500 rpm for 18-22 min.

[0032] According to a third aspect of the present invention, the application of the above-mentioned Polygonum cuspidatum ferment is proposed, wherein the application is in the preparation of skin care products.

[0033] In some embodiments of the present invention, the application is in the preparation of resveratrol and / or glutinin.

[0034] In some embodiments of the present invention, the application is in the preparation of antioxidant products.

[0035] In some embodiments of the present invention, the application is in the preparation of anti-inflammatory products.

[0036] In some embodiments of the present invention, the application is in the preparation of products having whitening and / or soothing functions.

[0037] According to a fourth aspect of the present invention, an article is provided containing the above-mentioned Polygonum cuspidatum ferment.

[0038] In some embodiments of the present invention, the article is a cosmetic or a pharmaceutical product.

[0039] According to a fifth aspect of the present invention, an essence water is provided, the essence water comprising the above-mentioned Polygonum cuspidatum ferment.

[0040] In some embodiments of the present invention, the essence water further includes at least one of glycerin, 1,3-butanediol, pentanediol, disodium EDTA, β-glucan, 1,2-hexanediol and p-hydroxyacetophenone.

[0041] In some embodiments of the present invention, the essence water further includes purified water.

[0042] In some embodiments of the present invention, the essence water contains the following components in weight percentage: 1.5-2.5% Polygonum cuspidatum ferment, 8-12% glycerin, 4-6% 1,3-butanediol, 2-4% pentanediol, 0.01-0.04% disodium EDTA, 1-3% β-glucan, 0.5-2% 1,2-hexanediol, and 0.3-0.6% p-hydroxyacetophenone.

[0043] According to some embodiments of the present invention, at least the following beneficial effects are achieved: The present invention obtains a Polygonum cuspidatum fermented mixture by biotransformation of Polygonum cuspidatum extract using microorganisms. Compared with Polygonum cuspidatum extract, the content of resveratrol and polygalactosidase, two active ingredients, in this Polygonum cuspidatum fermented mixture is increased, and the antioxidant, whitening, and anti-inflammatory activities of the Polygonum cuspidatum fermented mixture are significantly higher than those of the Polygonum cuspidatum extract, providing broad prospects for the application of Polygonum cuspidatum in cosmetics. Attached Figure Description

[0044] The present invention will be further described below with reference to the accompanying drawings and embodiments, wherein:

[0045] Figure 1 The figure shows the results of detecting the effect of Polygonum cuspidatum fermentation product and Polygonum cuspidatum extract obtained from various embodiments and comparative examples of the present invention on the NO secretion of LPS-induced RAW264.7 cells. Detailed Implementation

[0046] The following will describe the concept and technical effects of the present invention clearly and completely with reference to embodiments, so as to fully understand the purpose, features and effects of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.

[0047] Experimental materials: Polygonum cuspidatum was purchased from Sinopharm (Guangzhou) International Pharmaceutical and Health Co., Ltd.; Pichia pastoris, Lactobacillus salivarius, Lactobacillus plantarum, Streptococcus thermophilus, Saccharomyces cerevisiae, and Lactococcus lactis were all purchased from China Industrial Microbial Culture Collection Center.

[0048] Example 1

[0049] This embodiment provides a fermented Polygonum cuspidatum product, prepared by the following method:

[0050] Polygonum cuspidatum was mixed with purified water at a ratio of 1:20 (w / w), heated to 100℃ and extracted for 1 hour. The extraction was repeated once, and the extracts were combined to obtain the Polygonum cuspidatum extract. The extract was then autoclaved at 121℃ for 20 minutes. After cooling, activated Pichia pastoris (10g) was added... 6 Inoculate the Polygonum cuspidatum extract with CFU / mL at 1 vol%, ferment at 28°C for 72 h, centrifuge at 5000 rpm for 20 min, and the supernatant is the Pichia pastoris ferment of Polygonum cuspidatum extract.

[0051] Example 2

[0052] This embodiment provides a fermented Polygonum cuspidatum product, prepared by the following method:

[0053] Polygonum cuspidatum was mixed with purified water at a ratio of 1:20 (w / w), heated to 100℃ and extracted for 1 hour. The extraction was repeated once, and the extracts were combined to obtain the Polygonum cuspidatum extract. The extract was then autoclaved at 121℃ for 20 minutes. After cooling, activated Lactobacillus salivarius (10... 6 Inoculate the Polygonum cuspidatum extract with CFU / mL at 1 vol%, ferment at 37°C for 72 h, centrifuge at 5000 rpm for 20 min, and the supernatant is the Lactobacillus salivarius ferment of Polygonum cuspidatum extract.

[0054] Example 3

[0055] This embodiment provides a fermented Polygonum cuspidatum product, prepared by the following method:

[0056] Polygonum cuspidatum was mixed with purified water at a ratio of 1:20 (w / w), heated to 100℃ and extracted for 1 hour. The extraction was repeated once, and the extracts were combined to obtain the Polygonum cuspidatum extract. The extract was then autoclaved at 121℃ for 20 minutes. After cooling, activated Lactobacillus plantarum (10... 6 Inoculate the Polygonum cuspidatum extract with CFU / mL at 1 vol%, ferment at 37°C for 72 h, centrifuge at 5000 rpm for 20 min, and the supernatant is the Lactobacillus plantarum ferment of Polygonum cuspidatum extract.

[0057] Example 4

[0058] This embodiment provides a fermented Polygonum cuspidatum product, prepared by the following method:

[0059] Polygonum cuspidatum was mixed with purified water at a ratio of 1:20 (w / w), heated to 100℃ and extracted for 1 hour. The extraction was repeated once, and the extracts were combined to obtain the Polygonum cuspidatum extract. The extract was then autoclaved at 121℃ for 20 minutes. After cooling, activated Streptococcus thermophilus (10 μL) was added... 6 Inoculate the Polygonum cuspidatum extract with CFU / mL at 1 vol%, ferment at 37°C for 72 h, centrifuge at 5000 rpm for 20 min, and the supernatant is the thermophilic Streptococcus ferment of Polygonum cuspidatum extract.

[0060] Example 5

[0061] This embodiment provides an essence water, including the *Lactobacillus plantarum* ferment prepared in Embodiment 3 of the present invention. Its specific formula is shown in Table 1 below. The specific preparation method follows the conventional method for preparing essence water.

[0062] Table 1

[0063]

[0064] Comparative Example 1

[0065] This comparative example provides a Polygonum cuspidatum extract, prepared by the following method:

[0066] The Polygonum cuspidatum herb was mixed with purified water at a ratio of 1:20 (w / w), heated to 100℃ and extracted for 1 hour. The extraction was repeated once, and the extracts were combined to obtain Polygonum cuspidatum extract.

[0067] Comparative Example 2

[0068] This comparative example provides a Polygonum cuspidatum ferment, the preparation method of which differs from that of Example 1 in that the fermentation strain is Saccharomyces cerevisiae.

[0069] Comparative Example 3

[0070] This comparative example provides a Polygonum cuspidatum ferment, the preparation method of which differs from that of Example 2 in that the fermentation strain is Lactococcus lactis.

[0071] Comparative Example 4

[0072] This comparative example provides an essence water, which differs from Example 5 only in that the plant lactobacillus ferment prepared in Example 3 is replaced with the unfermented Polygonum cuspidatum extract prepared in Comparative Example 1. The other components, amounts added, and preparation methods are the same as in Example 5.

[0073] Comparative Example 5

[0074] This comparative example provides an essence water, which differs from Example 5 only in that the plant lactobacillus ferment prepared in Example 3 is replaced with the brewer's yeast ferment prepared in Comparative Example 2. Other components, amounts added, and preparation methods are the same as in Example 5.

[0075] Comparative Example 6

[0076] This comparative example provides an essence water, which differs from Example 5 only in that the plant lactobacillus ferment prepared in Example 3 is replaced with an equal amount of deionized water, while the other components, amounts added, and preparation methods are the same as in Example 5.

[0077] Test case

[0078] 1. Detection of active ingredient content

[0079] This experiment tested the resveratrol and polygalactoside content of the Polygonum cuspidatum fermented products prepared in Examples 1-4, the Polygonum cuspidatum extract prepared in Comparative Example 1, and the Polygonum cuspidatum fermented products prepared in Comparative Examples 2-3.

[0080] Detection Method: High-performance liquid chromatography (HPLC) was used to detect the resveratrol and polygalactosin content in the Polygonum cuspidatum fermentation products prepared in Examples 1-4, the Polygonum cuspidatum extract prepared in Comparative Example 1, and the Polygonum cuspidatum fermentation products prepared in Comparative Examples 2-3. Detection conditions were as follows: Agilent Zorbox EC-C18 column (4.6 × 150 mm, 2.7 μm); UV spectrophotometer; injection volume 10 μL; column temperature maintained at 30℃; flow rate 1 mL / min; detection wavelength 308 nm. The mobile phase was 0.1% (v / v) aqueous acetic acid (solution A) and acetonitrile (solution B). Elution conditions were: 0–3 min (B 20%); 3–4 min (B 20%–40%); 4–7 min (B 40%); 7–8 min (B 40%–90%); 8–11 min (B 90%).

[0081] Table 1. Resveratrol and Polygonin Content

[0082]

[0083] The test results are shown in Table 1. As can be seen from Table 1, the contents of resveratrol and polygalactoside in Polygonum cuspidatum extract changed after microbial fermentation. Compared with Polygonum cuspidatum extract, the contents of resveratrol and polygalactoside decreased after fermentation with Saccharomyces cerevisiae and Lactococcus lactis; while the contents of resveratrol and polygalactoside increased significantly after fermentation with Pichia pastoris, Lactobacillus salivarius, Lactobacillus plantarum, and Streptococcus thermophilus.

[0084] 2. DPPH free radical scavenging experiment

[0085] This experiment tested the antioxidant activity of the Polygonum cuspidatum fermented products prepared in Examples 1-4, the Polygonum cuspidatum extract prepared in Comparative Example 1, and the Polygonum cuspidatum fermented products prepared in Comparative Examples 2-3.

[0086] Take 2 mL each of ethanol and DPPH solution (0.0414 mg / mL) and place them in a 10 mL EP tube. Mix and shake thoroughly. After 30 min, measure the absorbance at 517 nm (A1). Take 2 mL each of ethanol and the test solution (Polygonum cuspidatum fermented product prepared in Examples 1-4, Polygonum cuspidatum extract prepared in Comparative Example 1, and Polygonum cuspidatum fermented product prepared in Comparative Examples 2-3, respectively) and place them in a 10 mL EP tube. Mix and let stand repeatedly. After 30 min, measure the absorbance at 517 nm (A2). Take 2 mL each of DPPH solution (0.0414 mg / mL) and the test solution and place them in a 10 mL stoppered test tube. Mix and shake thoroughly. After 30 min, measure the absorbance at 517 nm (A3). Perform the measurements twice in parallel. The calculation formula is shown below:

[0087] Clearance rate = (1 - (A3 - A2) / A1) × 100%;

[0088] IC calculation using SPSS software 50 value.

[0089] The experimental results are shown in Table 2 below.

[0090] Table 2 ICs for scavenging DPPH free radicals 50 value

[0091]

[0092] IC 50 The value represents the sample concentration required to scavenge half of the DPPH free radicals; the lower the value, the better the DPPH free radical scavenging effect. Table 2 shows the IC50 values ​​for DPPH free radical scavenging from the fermentation products obtained in each example. 50 The values ​​were all much lower than those of the comparative example, indicating that the ferments prepared in each example had better antioxidant activity.

[0093] 3. Tyrosinase inhibition experiment

[0094] This experiment tested the tyrosine inhibition rate of the Polygonum cuspidatum fermented products prepared in Examples 1-4, the Polygonum cuspidatum extract prepared in Comparative Example 1, and the Polygonum cuspidatum fermented products prepared in Comparative Examples 2-3.

[0095] Using 0.5 g / L L-tyrosine as a substrate, 2.5 mL of equal volume of sample diluted with PBS (the Polygonum cuspidatum fermentation products prepared in Examples 1-4, the Polygonum cuspidatum extract prepared in Comparative Example 1, and the Polygonum cuspidatum fermentation products prepared in Comparative Examples 2-3, respectively) was added and incubated in a 37°C water bath. Then, 0.5 mL of 100 U / mL tyrosinase solution was added, and the mixture was immediately mixed. The reaction was incubated at 37°C for 10 min, and the solution was quickly transferred to a cuvette to measure the absorbance at 475 nm. The tyrosinase inhibition rate was calculated using the following formula:

[0096] Tyrosinase inhibition rate = [(Aa-Ab)-(Ac-Ad)] / (Aa-Ab)×100%;

[0097] In the formula, Aa—absorbance of the system containing substrate and tyrosinase activity assay; Ab—absorbance of the system containing substrate activity assay; Ac—absorbance of the system containing substrate, tyrosinase, and sample activity assay; Ad—absorbance of the system containing substrate and sample activity assay.

[0098] The experimental results are shown in Table 3 below.

[0099] Table 3 Tyrosinase inhibition rate

[0100]

[0101] Tyrosinase is a key rate-limiting enzyme regulating melanin production. Inhibiting its activity is an important pathway to suppressing melanin production and is also one of the important evaluation indicators for screening whitening ingredients. The tyrosinase inhibition rate of Polygonum cuspidatum extract and its fermentation products in each example and comparative example was detected using the above methods. The experimental results are shown in Table 3. All samples inhibited tyrosinase activity, and the tyrosinase inhibition rate of each example was much higher than that of the comparative examples. This indicates that the whitening effect of Polygonum cuspidatum extract was significantly improved after fermentation and transformation by Pichia pastoris, Lactobacillus salivarius, Lactobacillus plantarum, and Streptococcus thermophilus.

[0102] 4. Cellular anti-inflammatory experiment

[0103] NO is a key mediator of inflammatory responses and a commonly used indicator in anti-inflammatory experiments. This study tested the anti-inflammatory activity of Polygonum cuspidatum ferment by measuring the NO expression level in LPS-induced mouse RAW264.7 macrophages.

[0104] (1) Mouse macrophages RAW264.7 were cultured in DMEM complete medium (DMEM medium + 10% fetal bovine serum + 1% antibiotics) in an incubator at 37°C and 5% CO2, and passaged every 2-3 days.

[0105] (2) RAW264.7 cells in the logarithmic growth phase were injected with 1×10⁻⁶ cells. 5 / wells were inoculated into 96-well plates with 200 μL of LMEM complete medium per well. After culturing for 24 h, 1 μg / mL LPS and 4% (v / v) of each sample (Polygonum cuspidatum fermentation product prepared in Examples 1-4, Polygonum cuspidatum extract prepared in Comparative Example 1, and Polygonum cuspidatum fermentation product prepared in Comparative Examples 2-3, respectively) were added, and cultured for another 24 h. The supernatant was collected, and the NO expression level was determined according to the kit instructions.

[0106] Experimental results are as follows Figure 1 As shown, by Figure 1 It was found that the extract of Polygonum cuspidatum and the fermentation products of various microbial strains all inhibited the expression of NO in LPS-induced mouse macrophages RAW264.7. Among them, the fermentation products obtained in Examples 1-4 showed better inhibitory effects on NO than the comparative examples, indicating that the microbial fermentation transformation method provided in this invention can effectively improve the anti-inflammatory activity of Polygonum cuspidatum extract.

[0107] 5. Evaluation of the whitening and soothing effects of the essence water

[0108] The whitening and soothing effects of the essence waters prepared in Example 5 and Comparative Examples 4-6 were evaluated.

[0109] Methods: Sixty volunteers, aged 20-45 years, with an equal number of men and women, were selected. They were divided into four groups and used the essence water prepared in Example 5 and Comparative Examples 4-6, respectively. Each group applied 2g of the product to their face three times daily (morning, noon, and evening) and massaged for one minute. Sensory evaluations were completed using a trial evaluation form. Data were collected at 7, 14, and 28 days of use. Volunteers evaluated the whitening and soothing effects of the samples during use, with a maximum score of 5 indicating significant effect and a minimum score of 0 indicating no effect.

[0110] Table 4

[0111]

[0112] The results are shown in Table 4. As can be seen from the table, volunteers reported significant improvements in skin whitening and soothing after using the essence water prepared in Example 5, with scores consistently higher on days 7, 14, and 28 compared to those using the essence water from Comparative Example 4-6. The improvement in skin whitening and soothing effects were correlated with the tyrosinase inhibition and anti-inflammatory capabilities of Polygonum cuspidatum ferment, respectively, indicating that the whitening and soothing effects of Polygonum cuspidatum extract were enhanced after microbial fermentation.

[0113] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention. Furthermore, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.

Claims

1. A kind Polygonum cuspidatum fermentation product rich in resveratrol and polygalactoside The preparation method of the [method] is characterized by, The method includes the following steps: adding microorganisms to Polygonum cuspidatum extract and fermenting to obtain the product; the microorganisms are Pichia pastoris. The preparation method of the Polygonum cuspidatum extract is to mix Polygonum cuspidatum with a solvent and then heat and extract for 0.8-2 hours to obtain the Polygonum cuspidatum extract; The mass ratio of Polygonum cuspidatum to solvent added is 1:(18-22); The microorganisms accounted for 0.5-2% of the volume percentage of the Polygonum cuspidatum extract. The fermentation conditions are 28-38℃ for 68-75 hours.

2. The use of the Polygonum cuspidatum ferment according to claim 1 in any one of the following (1)-(5): (1) Preparation of skin care products; (2) Preparation of resveratrol and / or glutinin; (3) Preparation of antioxidant products; (4) Preparation of anti-inflammatory products; (5) Prepare products with whitening and / or soothing functions.

3. An article, characterized in that, The product contains the Polygonum cuspidatum ferment as described in claim 1.

4. The article of claim 3, characterized in that, The product in question is a cosmetic or a pharmaceutical.

5. An essence water, characterized in that, The essence water contains the Polygonum cuspidatum ferment as described in claim 1.

6. The essence water according to claim 5, characterized in that, The essence water also includes at least one of glycerin, 1,3-butanediol, pentanediol, disodium EDTA, β-glucan, 1,2-hexanediol, and p-hydroxyacetophenone.

7. The essence water according to claim 6, characterized in that, The essence water contains the following components by weight percentage: Polygonum cuspidatum ferment 1.5-2.5%, glycerin 8-12%, 1,3-butanediol 4-6%, pentanediol 2-4%, disodium EDTA 0.01-0.04%, β-glucan 1-3%, 1,2-hexanediol 0.5-2%, and p-hydroxyacetophenone 0.3-0.6%.

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