Ferment-based compositions, beverages for improving eye health, and methods for preparing the same

Abstract

This application relates to the field of oral beverages. Specifically, it relates to a composition, a beverage, and a preparation method thereof for improving eye health based on fermented products. Schizophyllum commune fermented product: 3.2 - 5.5 parts; SOD-containing yeast powder: 2.1 - 4.5 parts; Sea rice fermented product: 1.5 - 3.0 parts; Mulberry fermented liquid: 3.0 - 5.0 parts; and Tomato extract: 1.2 - 2.5 parts. The SOD-containing yeast powder can specifically scavenge superoxide anion radicals. The mulberry fermented liquid is rich in polyphenols, and the tomato extract has strong antioxidant effects, which can synergistically enhance the effects, significantly improving the ABTS radical scavenging ability and the microcirculation improvement effect in multiple dimensions. The sea rice fermented product is rich in various trace elements and can effectively relieve eye fatigue. The schizophyllan contained in the Schizophyllum commune fermented product has a macromolecular polysaccharide helix structure and forms a gel-like substance in aqueous solution, which can evenly disperse and wrap each hydrophobic active ingredient, increasing the sustained release effect of the active ingredient.

Description

Technical Field

[0001] The present application relates to the field of oral beverages, and more particularly, to a composition, a beverage and a preparation method thereof for improving eye health based on fermented products. Background Art

[0002] Eye health problems nowadays not only refer to visual fatigue. With the gradual increase in awareness of eye health care, people not only pay attention to relieving eye fatigue, but also pay attention to problems such as eye dark circles and fine lines. This is the upgraded concern of beauty and health among young and middle-aged people.

[0003] Currently, the main food raw materials for improving eye fatigue in China are traditional Chinese medicines (such as chrysanthemum, cassia seed, wolfberry fruit, etc.) and modern functional raw materials (such as vitamins, bilberry, lutein, etc.). These principles can improve eye fatigue through different mechanisms of action.

[0004] However, it cannot achieve improvement for the newly added problems in the market such as eye dark circles and fine lines. Summary of the Invention

[0005] The purpose of the embodiments of the present application is to provide a composition, a beverage and a preparation method thereof for improving eye health based on fermented products.

[0006] In a first aspect, the present application provides a composition for improving eye health based on fermented products, which, by mass fraction, includes:

[0007] Schizophyllum commune fermented product 3.2 - 5.5 parts;

[0008] SOD-containing yeast powder 2.1 - 4.5 parts;

[0009] Hai rice fermented product 1.5 - 3.0 parts;

[0010] Mulberry fermented liquid 3.0 - 5.0 parts; and

[0011] Tomato extract 1.2 - 2.5 parts.

[0012] Visual fatigue is caused by excessive eye use, staying up late, long light exposure, etc., resulting in dry eyes, blurred vision, photophobia, etc. The formation of dark circles is mainly caused by staying up late, unstable emotions, eye fatigue, and long-term sun exposure, which cause insufficient oxygen supply to red blood cells in the eye skin, resulting in chronic hypoxia, darker blood, and stasis of venous blood in venous or microvascular veins. In addition, fine lines are formed after melanin is generated and precipitated around the eyes.

[0013] In the above technical solution, each component cooperates with each other synergistically to achieve the effect of synergistic enhancement. It can effectively improve visual fatigue, relieve eye fatigue and dryness of the eyes, and can also improve dark circles under the eyes and fade fine lines around the eyes, playing a role in protecting the eyes in multiple aspects. Schizophyllan not only can strengthen eye moisturization, relieve eye fatigue and improve the moisture of the skin around the eyes, but also can enhance the immune function and reduce the incidence of eye problems; SOD-containing yeast powder can specifically scavenge superoxide anion free radicals; it can significantly improve the ABTS free radical scavenging ability and the microcirculation improvement effect in multiple dimensions; mulberry fermentation broth can promote the regeneration of visual red pigment, increase visual sensitivity, reduce the recovery time of retinal macula, achieving the effects of protecting eyesight and eliminating visual fatigue; at the same time, it can reduce the oxidative damage of blue light and ultraviolet rays to the eyes and the skin around the eyes; it can also promote eye microcirculation; tomato extract can prevent eye skin damage caused by solar radiation; it can reduce fibrin degradation and pigment deposition, improve microcirculation, and promote collagen production, thereby reducing dark circles under the eyes and fine lines around the eyes; fermented sea rice helps to improve eye fatigue and dark circles caused by poor sleep quality; the above-mentioned components are compounded to achieve synergistic enhancement, improve visual fatigue in multiple dimensions, relieve eye fatigue and dryness of the eyes, and at the same time improve dark circles under the eyes and fade fine lines around the eyes.

[0014] Further, in the above technical solution, the schizophyllan contained in the Schizophyllum commune fermentate has a macromolecular polysaccharide helix structure and forms a gel-like substance in aqueous solution, which can uniformly disperse and encapsulate each hydrophobic active ingredient, increasing the sustained release effect of the active ingredient. When this composition is applied to oral beverages, the product can be less damaged in the stomach when taken orally and increase its absorption rate in the intestine; thus further improving the eye care effect.

[0015] In other embodiments of the present application, the above, by mass, includes:

[0016] Schizophyllum commune fermentate 3.5 - 5.0 parts;

[0017] SOD-containing yeast powder 2.5 - 4.0 parts;

[0018] Fermented sea rice 1.5 - 3.0 parts;

[0019] Mulberry fermentation broth 3.0 - 5.0 parts; and

[0020] Tomato extract 1.2 - 2.5 parts.

[0021] In other embodiments of the present application, to prepare the Schizophyllum commune fermentate, it includes: based on the total volume of the culture medium, inoculating 5% - 15% of the Schizophyllum commune seed liquid into the culture medium, and fermenting and culturing at 28°C - 30°C, 140 r / min - 170 r / min for 100 h - 150 h, and taking the supernatant.

[0022] In other embodiments of the present application, the preparation of SOD-containing yeast powder includes: inoculating yeast strains into a culture medium for cultivation; obtaining a fermentation product; and extracting and separating the fermentation product to obtain SOD-containing yeast powder.

[0023] In other embodiments of the present application, the preparation of fermented sea rice includes: crushing sea rice and adding water, fermenting with Saccharomyces cerevisiae at 25°C - 30°C for 40h - 50h, and taking the fermentation broth.

[0024] In other embodiments of the present application, the preparation of mulberry fermentation broth includes: based on the total mass of the mulberry slurry, inoculating 0.01% - 0.04% lactic acid bacteria into the mulberry slurry, fermenting at 35°C - 40°C for 30h - 48h, and taking the fermentation broth.

[0025] In other embodiments of the present application, the preparation of tomato extract includes: mixing tomato slurry with pectinase and cellulase, treating at 40°C - 60°C for 2h - 3h, removing pectinase and cellulase, centrifuging, and taking the precipitate.

[0026] In a second aspect, the present application provides a drink with improved eye health, including the composition for improving eye health based on the fermentation product provided in the aforementioned first aspect.

[0027] In other embodiments of the present application, the drink does not contain a suspending agent.

[0028] In other embodiments of the present application, the dosage form of the drink includes at least one of beverage, gummy candy or suckable jelly.

[0029] In a third aspect, the present application provides a method for preparing a drink with improved eye health, including:

[0030] Dissolving the SOD-containing yeast powder and the fermented sea rice to obtain a first mixed solution;

[0031] Adding the mulberry fermentation broth to the first mixed solution to obtain a second mixed solution;

[0032] Dissolving the Schizophyllum commune fermentation product to obtain a Schizophyllum commune fermentation product dispersion; adding the tomato extract to the Schizophyllum commune fermentation product dispersion to obtain a third mixed solution;

[0033] Mixing the second mixed solution and the third mixed solution. Detailed implementation manners

[0034] To make the objectives, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below. Apparently, the described embodiments are some, but not all, of the embodiments of the present application.

[0035] Therefore, the following detailed description of the embodiments of the present application is not intended to limit the scope of the present application claimed, but merely represents selected embodiments of the present application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts shall fall within the scope of protection of the present application.

[0036] An embodiment of the present application provides a composition for improving eye health based on fermented substances, which includes, by parts by mass:

[0037] 3.2 - 5.5 parts of Schizophyllum commune fermented substance;

[0038] 2.1 - 4.5 parts of SOD - containing yeast powder;

[0039] 1.5 - 3.0 parts of sea rice fermented substance;

[0040] 3.0 - 5.0 parts of mulberry fermented liquid; and

[0041] 1.2 - 2.5 parts of tomato extract.

[0042] Eye fatigue is caused by excessive eye use, staying up late, long light exposure, etc., resulting in dry eyes, blurred vision, photophobia, etc. The formation of dark circles in the young population is mainly caused by staying up late, unstable emotions, eye fatigue, and long - term sun exposure, which cause insufficient oxygen supply to red blood cells in the eye area, resulting in chronic hypoxia, darker blood, and stasis of venous blood in venous or micro - blood vessels, and the deposition of melanin around the eyes after its formation.

[0043] The composition of this product is for application in the food field, specifically relating to a composition for helping eye health and its preparation method. This product can not only improve eye fatigue and relieve dry eyes, but also improve dark circles and fade eye fine lines, playing a role in protecting the eyes in multiple aspects.

[0044] The present invention provides a composition and product with the function of improving eye health composed of a combination of multiple fermented substances, which can relieve visual fatigue, improve dry eyes, and improve dark circles and eye fine lines around the eyes. In the above - mentioned technical solution, each component cooperates with each other synergistically, achieving a synergistic effect, and can effectively improve eye fatigue, relieve dry eyes, and can also improve dark circles and fade eye fine lines, playing a role in protecting the eyes in multiple aspects.

[0045] Schizophyllan polysaccharide can not only enhance eye moisturization, relieve eye fatigue and improve the moisture of the skin around the eyes, but also enhance the immune function and reduce the incidence of eye problems; SOD-containing yeast powder can specifically scavenge superoxide anion radicals; it can significantly improve the ABTS radical scavenging ability and microcirculation improvement effect in multiple dimensions; mulberry fermentation broth can promote the regeneration of visual red pigment, increase visual sensitivity, reduce the recovery time of retinal macula, and achieve the effects of protecting eyesight and eliminating eye fatigue; at the same time, it can reduce the oxidative damage of blue light and ultraviolet rays to the eyes and the skin around the eyes; it can also promote eye microcirculation; tomato extract can prevent eye skin damage caused by solar radiation; it can reduce fibrin degradation and pigment deposition, improve microcirculation, and promote collagen production, thereby reducing eye dark circles and eye fine lines; fermented sea rice helps to improve eye fatigue and dark circles caused by poor sleep quality; the above components are compounded to achieve synergistic effects, improve visual fatigue in multiple dimensions, relieve eye fatigue and dryness, and at the same time improve dark circles and fade eye fine lines.

[0046] Furthermore, in the above technical solution, the schizophyllan polysaccharide contained in the Schizophyllum commune ferment has a macromolecular polysaccharide helix structure that forms a gel-like substance in aqueous solution, which can uniformly disperse and encapsulate each hydrophobic active ingredient, increasing the sustained-release effect of the active ingredient. When this composition is applied to an oral drink, the product can be less damaged in the stomach and its absorption rate in the intestine can be increased when the product is taken orally; thus further improving the eye care effect. In addition, this combination improves the overall stability of the product and reduces the use of suspending agents in traditional liquid beverages. The schizophyllan polysaccharide contained in the Schizophyllum commune ferment has a macromolecular polysaccharide helix structure that forms a gel-like substance in aqueous solution, which can uniformly disperse and encapsulate hydrophobic substances (such as tomato extract). When the product is taken orally, it can be less damaged in the stomach and its absorption rate in the intestine can be increased.

[0047] Generally speaking, the product composition is different from conventional eye health products, not only in terms of the different effects on eye health improvement, but also in that it can ensure the stability of the product without using external suspending agents.

[0048] Further optionally, in some embodiments of the present application, by mass fraction, it includes:

[0049] Schizophyllum commune ferment 3.2 parts, 3.4 parts, 3.5 parts, 3.6 parts, 3.9 parts, 4.0 parts, 4.1 parts, 4.2 parts, 4.3 parts, 4.5 parts, 4.6 parts, 4.8 parts, 4.9 parts, 5.0 parts, 5.1 parts, 5.2 parts, 5.3 parts, 5.4 parts, 5.5 parts or the range between any two of the foregoing values;

[0050] SOD-containing yeast powder in an amount of 2.1 parts, 2.2 parts, 2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts, 2.9 parts, 3 parts, 3.3 parts, 3.4 parts, 3.5 parts, 3.6 parts, 3.9 parts, 4.0 parts, 4.1 parts, 4.2 parts, 4.3 parts, 4.4 parts, 4.5 parts, or in a range between any two of the foregoing values;

[0051] Hai rice ferment in an amount of 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2.0 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts, 2.5 parts, 2.8 parts, 2.9 parts, 3.0 parts, or in a range between any two of the foregoing values;

[0052] Mulberry fermentation broth in an amount of 3.0 parts, 3.1 parts, 3.4 parts, 3.5 parts, 3.6 parts, 3.7 parts, 3.8 parts, 3.9 parts, 4.0 parts, 4.3 parts, 4.4 parts, 4.5 parts, 4.6 parts, 4.7 parts, 4.8 parts, 4.9 parts, 5.0 parts, or in a range between any two of the foregoing values; and

[0053] Tomato extract in an amount of 1.2 parts, 1.3 parts, 1.5 parts, 1.8 parts, 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts, 2.5 parts, or in a range between any two of the foregoing values.

[0054] Further optionally, in some embodiments of the present application, the composition for improving eye health based on the ferment, in parts by mass, includes: Schizophyllum commune ferment 3.5 - 5.0 parts; SOD-containing yeast powder 2.5 - 4.0 parts; Hai rice ferment 1.5 - 3.0 parts; mulberry fermentation broth 3.0 - 5.0 parts; and tomato extract 1.2 - 2.5 parts.

[0055] In the above technical solution, Schizophyllum commune ferment: The fruiting body of Schizophyllum commune is a precious edible mushroom, and the main active substances present in its fruiting body, mycelium, and fermentation broth are schizophyllan. The schizophyllan content in the Schizophyllum commune ferment obtained by liquid fermentation of Schizophyllum commune strain is high and the color and appearance are clear. Compared with the intracellular polysaccharide obtained by solid culture and then extraction, its application feasibility is stronger and the scope is wider.

[0056] After long-term use of eyes, symptoms such as dryness, blurred vision, and soreness will appear in the eyes. Schizophyllan has high water retention and viscosity, can regulate the skin water balance and maintain cell structure, and can also increase the promotion of fibroblast growth and fill the gaps between skin cells. In the above technical solution, by compounding schizophyllan, not only can the eye moisture be strengthened, eye fatigue be relieved, and the moisture of the skin around the eyes be improved, but also the immunity can be enhanced, and the incidence of eye problems can be reduced.

[0057] Furthermore, in the above technical solution, by orally administering the Schizophyllum commune ferment with other components, the stability of the product can be effectively improved, and it is beneficial to enhance the sustained-release effect of the active ingredients and improve the absorption effect. The schizophyllan contained in the Schizophyllum commune ferment has a macromolecular polysaccharide helix structure that forms a gel-like substance in an aqueous solution, which can uniformly disperse and encapsulate each active ingredient (tomato extract, SOD-containing yeast powder, fermented sea rice, mulberry fermented liquid). When the product is taken orally, it can reduce its destruction in the stomach and increase its absorption rate in the intestine, thereby further improving the eye care effect.

[0058] Furthermore, in the above technical solution, by compounding the Schizophyllum commune ferment with tomato extract, SOD-containing yeast powder, fermented sea rice, and mulberry fermented liquid and applying it to oral beverages, good stability of the beverage can be ensured without using suspending agents in traditional liquid beverages.

[0059] Furthermore, in the above technical solution, fermented sea rice: Sea rice is a salt-tolerant rice grown on coastal tidal flats. The fermented sea rice is rich in various nutrients, including γ-aminobutyric acid and inositol hexaphosphate, etc., which can supplement the nutrients required by the human body. At the same time, γ-aminobutyric acid can regulate the body's mood and sleep, and help improve eye fatigue and dark circles caused by poor sleep quality. In the above technical solution, by orally compounding the fermented sea rice with tomato extract, SOD-containing yeast powder, fermented sea rice, and mulberry fermented liquid, a synergistic effect can be achieved, which can improve visual fatigue, relieve eye fatigue and dryness, and can also improve dark circles and fade eye fine lines, playing a multi-faceted role in protecting the eyes.

[0060] Furthermore, in the above technical solution, SOD-containing yeast powder: Superoxide dismutase is an active substance derived from living organisms and is a metal enzyme that can specifically scavenge superoxide anion free radicals; it can prevent the damage of cell membranes caused by reactive oxygen species and other oxides produced by cell metabolism. In the above technical solution, by orally compounding the SOD-containing yeast powder with fermented sea rice, tomato extract, fermented sea rice, and mulberry fermented liquid, a synergistic effect can be achieved, which can improve visual fatigue, relieve eye fatigue and dryness, and can also improve dark circles and fade eye fine lines, playing a multi-faceted role in protecting the eyes.

[0061] Further optionally, in some embodiments of the present application, the above SOD-containing yeast powder can be purchased from Shenzhen Zhongke Xinyang Biotechnology Co., Ltd.

[0062] Furthermore, in the above technical solution, mulberry fermentation broth: Mulberries are rich in anthocyanins, polysaccharides and polyphenols. After being prepared by a fermentation process, the total phenolic, anthocyanin and flavonoid contents in the mulberry fermentation broth are significantly increased. Studies have shown that anthocyanins can promote the regeneration of visual purple, increase visual sensitivity, reduce the recovery time of retinal macula, and achieve the effects of protecting eyesight and relieving eye fatigue. At the same time, it can reduce the oxidative damage of blue light and ultraviolet rays to the eyes and eye skin. It can also promote microcirculation in the eyes. In the above technical solution, the mulberry fermentation broth is compounded and orally taken with SOD yeast powder, sea rice ferment, tomato extract, and sea rice ferment, which can achieve a synergistic effect, can improve visual fatigue, relieve eye fatigue and dryness, and can also improve dark circles and fade eye fine lines, playing a role in protecting the eyes in multiple aspects.

[0063] Furthermore, in the above technical solution, the tomato extract is rich in lycopene. The polyunsaturated bond structure it contains has strong antioxidant ability, which is 2 times that of β-carotene and 100 times that of vitamin E. Oral administration of lycopene inhibits the up-regulation of heme oxygenase, intercellular adhesion molecule and matrix metalloproteinase 1 mRNA induced by UVA1 and UVA / B; it can prevent eye skin damage caused by solar radiation. It can reduce fibrin degradation and pigment deposition, improve microcirculation, and promote collagen production, thereby reducing dark circles under the eyes and eye fine lines. In the above technical solution, the mulberry fermentation broth is compounded with SOD yeast powder, sea rice ferment, tomato extract, and sea rice ferment, which can achieve a synergistic effect, can improve visual fatigue, relieve eye fatigue and dryness, and can also improve dark circles and fade eye fine lines, playing a role in protecting the eyes in multiple aspects.

[0064] Furthermore, in some embodiments of the present application, to prepare the Schizophyllum commune ferment, it includes: based on the total volume of the culture medium, inoculating 5% - 15% of the Schizophyllum commune seed liquid into the culture medium, and fermenting and culturing at 28°C - 30°C, 140 r / min - 170 r / min for 100 h - 150 h, and taking the supernatant.

[0065] Further optionally, in some embodiments of the present application, for example, preparing a Schizophyllum commune ferment, including: based on the total volume of the culture medium, inoculating Schizophyllum commune seed liquid in an amount of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or in the range between any two of the foregoing values into the culture medium, and performing fermentation culture at a temperature of 28°C, 29°C, 30°C or in the range between any two of the foregoing values, and under the conditions of 140 r / min, 145 r / min, 150 r / min, 155 r / min, 160 r / min, 165 r / min, 170 r / min or in the range between any two of the foregoing values for 100 h, 110 h, 120 h, 130 h, 140 h, 150 h or in the range between any two of the foregoing values, and taking the supernatant.

[0066] For example, in some embodiments of the present application, preparing a Schizophyllum commune ferment, including: subjecting the Schizophyllum commune strain provided by the Guangdong Institute of Microbiology to activation culture, and the culture contains yeast extract, magnesium sulfate, dihydrogen phosphate, glucose and the balance of water. After activation, Schizophyllum commune is obtained. 10% of the activated Schizophyllum commune (v / v, Schizophyllum commune seed liquid / total volume of the culture medium after inoculating the seed liquid) is inoculated into the culture medium, and fermentation culture is carried out at 28°C to 30°C and 140 r / min to 170 r / min. After 120 h of fermentation culture, the fermentation is terminated, the fermentation product is centrifuged to obtain the supernatant, and then concentrated to obtain the Schizophyllum commune ferment. The Schizophyllum commune fermentation broth is rich in schizophyllan.

[0067] Further optionally, in some embodiments of the present application, the above-mentioned Schizophyllum commune (the strain is from the Guangdong Provincial Culture Collection of Microorganisms, with the number GDMCC 5.43).

[0068] Further, in some embodiments of the present application, preparing SOD yeast powder, including: inoculating a yeast strain into a culture medium for culture; obtaining a ferment; and extracting and separating the ferment to obtain SOD yeast powder.

[0069] For example, in some embodiments of the present application, the SOD yeast powder is obtained by fermenting, culturing, extracting, separating and purifying a yeast strain, and is purchased from Shenzhen Zhongke Xinyang Biotechnology Co., Ltd.

[0070] Further, in some embodiments of the present application, preparing a ferment of sea rice includes: crushing sea rice and adding water, and fermenting with Saccharomyces cerevisiae at 25°C to 30°C for 40 h to 50 h, and taking the fermentation broth.

[0071] Exemplarily, in some embodiments of the present application, the preparation of fermented sea rice includes: crushing sea rice and adding water, and fermenting with Saccharomyces cerevisiae under the conditions of 25°C, 26°C, 27°C, 28°C, 29°C, 30°C or the range between any two of the foregoing values for 40h, 41h, 42h, 43h, 44h, 45h, 46h, 47h, 48h, 49h, 50h or the range between any two of the foregoing values, and taking the fermentation broth.

[0072] Further optionally, in some embodiments of the present application, exemplarily, the preparation of fermented sea rice includes: crushing sea rice and adding a certain proportion of water, fermenting with Saccharomyces cerevisiae at 28°C for 48h, then filtering and centrifuging to obtain the fermented sea rice broth, and the fermentation broth is concentrated and freeze-dried to obtain the fermented sea rice.

[0073] Further, in some embodiments of the present application, the preparation of mulberry fermentation broth includes: based on the total mass of the mulberry pulp, inoculating 0.01% - 0.04% lactic acid bacteria into the mulberry pulp, and fermenting under the conditions of 35°C - 40°C for 30h - 48h, and taking the fermentation broth.

[0074] Exemplarily, in some embodiments of the present application, the preparation of mulberry fermentation broth includes: based on the total mass of the mulberry pulp, inoculating 0.01%, 0.02%, 0.03%, 0.04% or the range between any two of the foregoing values of lactic acid bacteria into the mulberry pulp, and fermenting under the conditions of 35°C, 36°C, 37°C, 38°C, 39°C, 40°C or the range between any two of the foregoing values for 30h, 31h, 32h, 33h, 34h, 35h, 36h, 37h, 38h, 40h, 42h, 43h, 45h, 46h, 48h or the range between any two of the foregoing values, and taking the fermentation broth.

[0075] Further optionally, in some embodiments of the present application, exemplarily, the preparation of mulberry fermentation broth includes: washing, removing impurities and stems from fresh mulberries, then pulping in a pulper, homogenizing, sterilizing and cooling, inoculating 0.04% lactic acid bacteria, fermenting at a constant temperature of 37°C for 48h, then centrifuging, concentrating to a solid content of 55 - 65%, and sterilizing to obtain the concentrated mulberry fermentation juice.

[0076] Further, in some embodiments of the present application, the preparation of tomato extract includes: mixing tomato pulp with pectinase and cellulase, treating under the conditions of 40°C - 60°C for 2h - 3h, removing pectinase and cellulase, centrifuging, and taking the precipitate.

[0077] Exemplarily, in some embodiments of the present application, the preparation of tomato extract includes: mixing tomato slurry with pectinase and cellulase, and treating it under the conditions of 40°C, 41°C, 42°C, 43°C, 45°C, 48°C, 50°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 60°C or in the range between any two of the aforementioned values for 2 h, 2.2 h, 2.3 h, 2.5 h, 2.6 h, 2.7 h, 2.8 h, 2.9 h, 3 h or in the range between any two of the aforementioned values, removing pectinase and cellulase, centrifuging, and taking the precipitate.

[0078] Further optionally, exemplarily, in some embodiments of the present application, the preparation of tomato extract includes: scalding the tomatoes with hot water at 100°C to remove the skin after cleaning, drying and pulverizing the tomato skins; pulping and pulverizing the tomato pulp with a high-speed blender; mixing to obtain a slurry, adding 0.2 - 0.6% of pectinase and cellulase (the total of the two enzymes accounts for the mass percentage of the tomato slurry; the two enzymes are mixed in any proportion), treating at 50°C for 2 - 3 h, removing 90% of non-pigment substances such as pectin and cellulose, then centrifuging, washing the precipitate with 95% ethanol and filtering, separating the ethanol and the vegetable oil phase, and freeze-drying the oil phase to obtain tomato extract.

[0079] Some embodiments of the present application provide a drink having improved eye health, including: the fermentate-based composition for improving eye health provided in any of the aforementioned embodiments.

[0080] Further optionally, in some embodiments of the present application, the drink does not contain a suspending agent.

[0081] Since the Schizophyllum commune fermentate is compounded with other raw materials in the above drink, not only the effect of the drink on improving eye health is enhanced; but also the stability of the product is greatly improved, and it is more green and natural compared with traditional drinks (adding a large amount of suspending agents).

[0082] The above drink improves the overall stability of the product and reduces the use of suspending agents in traditional liquid beverages. The schizophyllan contained in the Schizophyllum commune fermentate has a macromolecular polysaccharide helix structure and forms a gel-like substance in aqueous solution, which can uniformly disperse and encapsulate hydrophobic substances (such as tomato extract). When the product is taken orally, it can reduce its destruction in the stomach and increase its absorption rate in the intestine.

[0083] Generally speaking, the above drink is different from conventional eye health products. It not only has differences in the improvement effect on eye health, but also can ensure the product stability without using an external suspending agent.

[0084] Further optionally, in some embodiments of the present application, the dosage form of the drink includes: at least one of beverage, gummy candy or suckable jelly.

[0085] Some embodiments of the present application provide a method for preparing a drink with improved eye health, including:

[0086] Dissolve SOD yeast powder and fermented sea rice to obtain a first mixed solution;

[0087] Add mulberry fermentation broth to the first mixed solution to obtain a second mixed solution;

[0088] Dissolve the Schizophyllum commune fermented product to obtain a Schizophyllum commune fermented product dispersion; add tomato extract to the Schizophyllum commune fermented product dispersion to obtain a third mixed solution;

[0089] Mix the second mixed solution and the third mixed solution.

[0090] Further optionally, in some embodiments of the present application, exemplarily, a method for preparing a drink with improved eye health includes:

[0091] Step S1: Weigh the formula amount of SOD yeast powder, fermented sea rice, and food sweetener, add them to purified water, stir evenly at 35 - 45 °C until completely dissolved, and then add mulberry fermentation concentrated juice to obtain a well - stirred mixed solution 1.

[0092] Step S2: Add the Schizophyllum commune fermented product to an appropriate amount of water, keep it warm and stir for dispersion and dissolution at 40 - 60 °C (solution concentration is 3 - 6 mg / ml), then add tomato extract, continue to stir for 8 - 15 min until evenly mixed to obtain mixed solution 2. Combine mixed solution 1 and mixed solution 2, stir evenly, and then add water to make up the volume.

[0093] Step S2: After preparation, the final product is sterilized by ultra - high temperature instantaneous sterilization (UHT) technology and then filled into bottles.

[0094] The features and properties of the present application are further described in detail below in conjunction with examples:

[0095] Examples and comparative examples

[0096] Provide a fermented - based composition for improving eye health. By mass fraction, the ratios of each example and comparative example are shown in Table 1.

[0097] Table 1

[0098]

[0099] Preparation process:

[0100] Weigh the formula amount of SOD yeast powder and fermented sea rice according to Table 1, add them to purified water, stir evenly at 35 - 45 °C until completely dissolved, and then add mulberry fermentation broth to obtain a well - stirred mixed solution 1.

[0101] Add the Schizophyllum commune ferment to an appropriate amount of water, keep it warm and stir to disperse and dissolve at 40 - 60 °C (the solution concentration is 3 - 6 mg / ml), then add the tomato extract, and continue to stir for 8 - 15 min until evenly mixed to obtain mixture 2. After combining mixture 1 and mixture 2 and stirring evenly, add water to make up the volume.

[0102] The prepared stock is sterilized by ultra-high temperature instantaneous sterilization (UHT) technology and then filled into bottles.

[0103] Performance test:

[0104] 1. Antioxidant effect - Determination of ABTS radical scavenging ability

[0105] Weigh ABTS and potassium persulfate and dissolve them in 10 mL of distilled water to prepare a 3.5 mmol ABTS solution. Place it at room temperature in the dark for 16 h to obtain the ABTS solution, and dilute it with methanol to an application solution with an absorbance value of 0.683 at 734 nm.

[0106] In the reaction vessel, add 0.2 mL of the samples of each example and comparative example (vitamin C as the positive control group), 1.3 mL of the ABTS radical application solution, shake well, and let it stand in the dark at room temperature for 6 min. Then measure the absorbance A1 of the solution at 734 nm. Use a 95% methanol solution to replace the ABTS radical application solution as the control, and measure the absorbance A2 of the solution at 734 nm at room temperature. Use methanol solution to replace the sample to be tested as the control, and measure the absorbance A0 of the solution at 734 nm. Each group is measured 3 times, and the average value is taken. Calculate the scavenging rate of the sample according to the following formula. And draw a curve of the scavenging rate vs. the absorbance of the sample.

[0107] ABTS radical scavenging rate (%) = (A0 - A1 - A2) / A0 × 100

[0108] Where: A0 refers to the absorbance value of the reaction system containing the ABTS application solution without the sample to be tested; A1 refers to the absorbance value after the sample reacts; A2 refers to the absorbance value of the reaction system containing the sample to be tested without the ABTS application solution.

[0109] The test results are shown in the following table:

[0110] Table 2 Results of ABTS radical scavenging ability and microcirculation improvement efficacy

[0111] Free radical scavenging rate % Blank group 0 Positive control group 90 Comparative example 1 43 Comparative example 2 32 Comparative example 3 40 Comparative example 4 36 Example 1 76 Example 2 70 Example 3 78 Example 4 73

[0112] As can be seen from the data in the above table, the ABTS free radical scavenging ability of each example is better than that of each comparative example; this shows that the components of the composition of the present application achieve a synergistic effect, can significantly improve the ABTS free radical scavenging ability and improve the microcirculation effect; therefore, it can be used to relieve visual fatigue, improve dry eyes and improve the problems of dark circles and fine lines under the eyes.

[0113] 2. Zebrafish test for improving microcirculation

[0114] Randomly select 110 wild-type AB strain zebrafish at 4 dpf and place them in a six-well plate, with 30 fish in each well. Group and administer the test solution by water dissolution, and use acetylsalicylic acid as the positive control drug. At the same time, set up a normal control group and a model control group, and the volume of each well is 3 mL. Except for the normal control group, ponatinib is administered by water dissolution to the remaining experimental groups to induce a zebrafish microcirculation disorder model. After co-treating the test sample with acetylsalicylic acid for 18 h, randomly select 10 zebrafish from each experimental group, and use a heartbeat blood flow analysis system to measure the blood flow velocity of the zebrafish to evaluate the improvement effect of the test samples of each example and comparative example on the blood flow velocity of zebrafish microcirculation disorders.

[0115] The test results are shown in the following table:

[0116] Table 3

[0117] Intersegmental vascular blood flow velocity (μm / s) Blank group 496±28.2 Positive control group 681±28.05 Comparative example 1 564±36.0 Comparative example 2 572±40.2 Comparative example 3 559±41.2 Comparative example 4 568±38.2 Example 1 654±36.2 Example 2 646±50.0 Example 3 674±43.4 Example 4 665±32.0

[0118] 3. Human test

[0119] According to the principle of voluntariness, select people aged 25 - 50 years old, with easy visual fatigue and certain dark circles under the eyes. Eat 1 stick per day for 28 days. Take facial images with VISIA at 0D and 28D, and obtain the wrinkle score through system software analysis. The larger the score, the more wrinkles. At the same time, detect the change in the pigment chroma of the dark circles under the eyes. The eye chroma change value = chroma value at D28 - chroma value at D0

[0120] Use the visual fatigue symptom judgment standard to conduct a questionnaire survey to judge the improvement of eye fatigue.

[0121] Table 4 Visual fatigue symptom determination method (semi - quantitative scoring method)

[0122]

[0123] Note: "Occasionally feel" means 1 - 2 times / 2 days; "Sometimes" means 1 - 3 times / day; "Often" means > 3 times / day

[0124] Judgment criteria: Cured means there is a score before taking the medicine and no score after taking the medicine; Improved means there are scores before and after taking the medicine, but the score before taking the medicine is greater than the score after taking the medicine; Ineffective means the scores before and after taking the medicine are the same or the score after taking the medicine is greater than the score before taking the medicine.

[0125] Then the improvement rate % = (number of cured cases + number of improved cases) / total number * 100%

[0126] After using the product for 28 days, observe the changes in dark circles under the eyes and crow's feet around the eyes, and whether the dryness of the eyes is relieved.

[0127] The test results are shown in the following table:

[0128] Table 5 Results of relieving visual fatigue, eye wrinkles and chromaticity

[0129]

[0130]

[0131] It can be seen from the data in the above table that the eye fatigue improvement rate, the effect of fading fine lines, and the effect of chromaticity change value in each example are all better than those in each comparative example; thus, it can be shown that the components of the composition of the present application cooperate synergistically to achieve a synergistic effect, effectively improving the eye fatigue improvement rate, the effect of fading fine lines, and the effect of chromaticity change value.

[0132] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, the present application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A fermentation-based composition for improving eye health, characterized in that: In parts by mass, including: 3.2-5.5 parts of Schizophyllum fermentation product; Contains 2.1-4.5 parts of SOD yeast powder; 1.5-3.0 parts of fermented sea rice; 3.0-5.0 parts of mulberry fermented liquid; and 1.2-2.5 parts of tomato extract; The method of preparing the Schizophyllum fermented product comprises: adding 5% to 15% of Schizophyllum seed liquid to the culture medium based on the total volume of the culture medium, fermenting and culturing at 28° C. to 30° C. and 140 r / min to 170 r / min for 100 h to 150 h, and taking the supernatant; The method for preparing the sea rice fermentation product comprises: crushing the sea rice, adding water, fermenting with brewer's yeast at 25° C. to 30° C. for 40 h to 50 h, and obtaining a fermentation liquid; The preparation of the mulberry fermentation liquid comprises: based on the total mass of the mulberry slurry, inoculating 0.01% to 0.04% lactic acid bacteria into the mulberry slurry, fermenting at 35° C. to 40° C. for 30 h to 48 h, and obtaining the fermentation liquid; The preparation of the tomato extract comprises: mixing tomato pulp with pectinase and cellulase, treating at 40°C to 60°C for 2 h to 3 h, removing the pectinase and the cellulase, centrifuging, and taking a precipitate.

2. The fermentation-based composition for improving eye health according to claim 1, characterized in that: In parts by mass, including: 3.5-5.0 parts of Schizophyllum fermentation product; Contains 2.5-4.0 parts of SOD yeast powder; 1.5-3.0 parts of fermented sea rice; 3.0-5.0 parts of mulberry fermented liquid; and 1.2-2.5 parts of tomato extract.

3. The fermentation-based composition for improving eye health according to claim 1, characterized in that: The preparation of the SOD-containing yeast powder comprises: inoculating yeast strains into a culture medium for culturing; obtaining a fermentation product; and extracting and separating the fermentation product to obtain the SOD-containing yeast powder.

4. A beverage that improves eye health, characterized in that: include: The fermentation-based composition for improving eye health according to any one of claims 1 to 3.

5. The beverage for improving eye health according to claim 4, characterized in that: The drink does not contain a suspending agent.

6. The beverage for improving eye health according to claim 4, characterized in that: The dosage form of the beverage includes at least one of a beverage, soft candy or suckable jelly.

7. The method for preparing a drink having the function of improving eye health according to any one of claims 4 to 6, characterized in that: include: Dissolving the SOD-containing yeast powder and the sea rice fermentation product to obtain a first mixed solution; adding mulberry fermented liquid to the first mixed liquid; obtaining a second mixed solution; dissolving the Schizophyllum fermented product to obtain a Schizophyllum fermented product dispersion; adding the tomato extract to the Schizophyllum fermentation product dispersion to obtain a third mixed solution; The second mixed liquid and the third mixed liquid are mixed.

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