Plant composition with weight loss function and preparation of fermented extract thereof

Abstract

This invention discloses a plant composition with weight-loss function and the preparation of its fermented extract. The extract is prepared by fermenting lavender, dogwood fruit, Sichuan pepper fruit, and rhubarb rootstock according to the principles of traditional Chinese medicine, using total flavonoids and soluble solids as indicators. It can be formulated into a topical weight-loss agent with functions such as weight loss, slimming, and anti-aging. It helps promote lipid metabolism, regulate blood lipid levels, eliminate metabolic waste and toxins, and reduce fat accumulation, thereby achieving a weight-loss effect.

Description

Technical Field

[0001] This invention relates to the field of plant combination fermentation extraction and application technology in the health industry, and particularly to the preparation and application of a weight-loss plant combination fermentation extract. Background Technology

[0002] Obesity is caused by a long-term imbalance in energy intake exceeding energy expenditure, resulting in excessive or uneven accumulation and distribution of body fat. The development of overweight or obesity is a long and complex process, influenced by a combination of genetic, social, and environmental factors, and closely related to dietary structure, physical activity, metabolic intensity, gut microbiota, age, and even social status. Therefore, exploring treatment options for obesity is of great significance. Currently, oral Western medicine and surgical treatments for obesity have limitations, including poor efficacy, significant side effects, and invasiveness. Traditional Chinese medicine (TCM) treatment for obesity offers significant advantages. External application of TCM herbs is primarily absorbed through the skin and enters the bloodstream to intervene in obesity, without harming internal organs. It is simple, easy to administer, has few side effects, is painless, and provides a high level of comfort. Currently, the search for natural, safe, convenient, and effective methods for weight loss and fat reduction is receiving widespread attention across society.

[0003] Flavonoids are among the most abundant secondary metabolites found in plants, present in almost all parts of the plant, including roots, stems, bark, leaves, fruits, and flowers. Flavonoids from leaves, flowers, and fruits typically exist in glycoside form. Modern research shows that flavonoids can reduce appetite, decrease lipase activity, inhibit fat absorption, inhibit fat synthesis, and promote energy metabolism, thus aiding in weight loss and fat reduction. Furthermore, as naturally sourced antioxidants, flavonoids can effectively scavenge excess free radicals in the body, reduce oxidative stress, break down fat, and control weight, making them highly valuable for the prevention and treatment of obesity. Summary of the Invention

[0004] To address the problems of existing technologies, this invention provides a method for preparing and applying a fermented extract of a weight-loss plant combination. The extract is prepared by combining lavender, cornelian cherry fruit, Sichuan pepper fruit, and rhubarb rootstock in a formula based on traditional Chinese medicine principles, followed by yeast fermentation. The total flavonoids and soluble solids content are used as indicators. This extract can be formulated into a topical weight-loss agent with functions such as weight loss, slimming, and anti-aging. It helps promote lipid metabolism, regulate blood lipid levels, eliminate metabolic waste and toxins, and reduce fat accumulation, thereby achieving a weight-loss effect.

[0005] The technical solution adopted in this invention is as follows:

[0006] A plant composition comprising, by weight parts, the following components: 50-200 parts lavender, 100-200 parts cornelian cherry fruit, 20-200 parts Sichuan pepper fruit, and 20-100 parts rhizome of Rheum palmatum.

[0007] A plant combination fermentation extract is obtained by mixing the aforementioned plant composition and fermentation bacteria into an initial system, adding 3 times the weight of pure water to the plant composition, fermenting the resulting product, placing it in a decoction machine, adding 20 times the weight of pure water to the plant composition, extracting at 95-100℃ for 1.5 hours, and filtering after impurity removal and purification.

[0008] The fermentation bacteria are *Saccharomyces cerevisiae*, and the fermentation process involves a temperature of 30-40℃, a stirring speed of 0-50 rpm, and a time of 16-48 hours. The purification method is bioflocculation, using water-soluble chitosan and carrageenan as flocculants.

[0009] The content of the plant combination fermentation extract includes the following two indicators: total flavonoids ≥ 1.7 mg / mL and soluble solids content ≥ 4.8%.

[0010] The aforementioned plant-based fermented extracts are incorporated into topical preparations at a weight percentage of 0.01%-100%. The topical preparations used include pharmaceuticals, medical devices, cosmetics, and daily necessities.

[0011] The main effects of each component of the plant composition are as follows: The flavonoids luteolin and apigenin in lavender have weight-loss effects. Luteolin can reduce the number of fat cells by inhibiting signaling pathways related to fat cell differentiation and proliferation, while promoting the breakdown and metabolism of lipids within fat cells. Apigenin can enhance the cells' perception and utilization of energy, promote the uptake and oxidation of fatty acids, and reduce fat synthesis, thereby playing a weight-loss role. Cornus officinalis fruit nourishes the liver and kidneys, and has astringent and consolidating properties. Its flavonoids kaempferol and quercetin can reduce fatty acid synthesis and the number of fat cells. The flavonoid rutin in Zanthoxylum bungeanum fruit can inhibit lipid absorption, regulate blood lipid levels, and reduce fat accumulation. The flavonoid isorhamnetin in the rhizome of Rheum palmatum can accelerate the breakdown and utilization of fat, increase energy consumption, and thus reduce the accumulation of body fat.

[0012] The beneficial effects of the technical solution provided by this invention are:

[0013] This invention combines lavender, cornelian cherry fruit, Sichuan pepper fruit, and rhubarb rootstock in a formula based on the principles of traditional Chinese medicine, and obtains an extract after yeast fermentation. This extract enriches the flavonoid components of the fermented plant composition and can be made into a topical weight-loss agent. It has functions such as weight loss, slimming, and anti-aging, and helps to promote lipid decomposition and metabolism, regulate blood lipid levels, eliminate metabolic waste and toxins in the body, and reduce fat accumulation, thereby achieving the effect of weight loss.

[0014] The weight-loss plant combination fermented extract of the present invention has a wide range of applications, is safe and effective, can be used for a long time, has good compatibility, and its addition to topical preparations is simple and suitable for industrial production. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the present invention clearer, a more detailed description will be provided below in conjunction with specific embodiments.

[0016] Example 1: Preparation of plant combined fermentation extract

[0017] 200g of lavender, 200g of cornus fruit, 20g of zanthoxylum fruit, and 20g of rhubarb rootstock were weighed, washed, and placed in a fermentation tank. 69g of brewer's yeast and 1.32kg of pure water were added. Fermentation was carried out at 35℃ and a stirring speed of 5rpm for 36 hours. The mixture was then discharged into a decoction machine, 8.8kg of pure water was added, and extraction was performed at 95-100℃ for 1.5 hours. After standing for 2 hours, the supernatant was collected for later use. A 1.5% water-soluble chitosan aqueous solution and a 1.2% carrageenan aqueous solution were prepared. 9.3% (by weight) of the water-soluble chitosan aqueous solution was added to the supernatant. After standing for 30 minutes, the carrageenan aqueous solution was slowly added until a flocculent precipitate appeared and the supernatant became clear. The clear liquid was filtered through a 0.22-micron filter, bottled, and sealed to obtain the plant composite fermentation extract. The detection methods and results are shown in Table 1.

[0018]

[0019] Example 2: Preparation of plant combined fermentation extract

[0020] Weigh 50g of lavender, 100g of cornus fruit, 200g of zanthoxylum fruit, and 100g of rhubarb rootstock. Wash them and place them in a fermentation tank. Add 71g of brewer's yeast and 1.35kg of pure water. Ferment at 36℃ and 10rpm for 24 hours. After fermentation, transfer the mixture to a decoction machine, add 9kg of pure water, and extract at 95-100℃ for 1.5 hours. After standing for 2 hours, collect the supernatant for later use. Prepare a 1.5% water-soluble chitosan aqueous solution and a 1.2% carrageenan aqueous solution. Add 9.6% (by weight) of the water-soluble chitosan aqueous solution to the supernatant. After standing for 30 minutes, slowly add the carrageenan aqueous solution until flocculent precipitate appears and the supernatant becomes clear. Filter the clear liquid through a 0.22-micron filter, fill and seal to obtain the plant combination fermentation extract. The detection methods and results are shown in Table 2.

[0021]

[0022] Example 3: Application of plant-based fermented extracts in slimming emulsions

[0023] The plant combination fermentation extract prepared in Example 1 was used as the C phase raw material and added to the slimming emulsion in Table 3.

[0024]

[0025] The components in Table 3 are prepared according to the following processes:

[0026] (1) First, weigh each component according to the component name and weight in the table above;

[0027] (2) Mix and stir the components of phase A, and heat to 80-85°C until completely dissolved;

[0028] (3) Mix and stir the components of phases B and C, and heat to 82-87°C until completely dissolved;

[0029] (4) Add phase A to phase B, homogenize and emulsify at high speed for 5 min, and then keep warm and stir at 80-85℃ for 30 min;

[0030] (5) Discharge the material when the temperature of the emulsion system drops below 40°C.

[0031] Example 4: Application of plant-based fermented extracts in slimming toners

[0032] The plant combination fermentation extract prepared in Example 2 was used as phase B raw material and added to the slimming toner in Table 4.

[0033]

[0034] The components in Table 4 are prepared according to the following processes:

[0035] (1) First, weigh each component according to the component name and weight in the table above and put them into the mixing pot;

[0036] (2) Mix and stir all components in phase A until completely dissolved;

[0037] (3) Stir and add phase B until all components are mixed evenly and completely dissolved, then discharge.

[0038] Efficacy verification of the invention:

[0039] Preparation of an experimental animal model of obesity: Sixty SD rats were fed a nutritional diet (composition: 10% milk powder, 10% lard, 10% egg yolk powder, and 70% basal diet). After 6 weeks of modeling, they were randomly divided into two groups to begin the experiment. During the experiment, all animals had free access to water and maintained a normal diurnal rhythm.

[0040] Treatment group: 30 rats were treated with the slimming cream prepared in Example 3, which contained a combination of plant fermentation extracts. 0.5g of the cream was applied topically to the 2×2cm² abdominal surface and massaged for a few moments until absorbed naturally. The treatment was administered twice daily for 6 weeks.

[0041] Control group: 30 rats. The same formula and process as in Example 3 were used to prepare an emulsion without the addition of plant combination fermentation extract (water was used instead). 0.5g was applied to the abdominal surface of 2×2cm² and massaged for a while until it was absorbed naturally. The treatment was carried out twice a day for 6 weeks.

[0042] Weight and Obesity Index (Lee's Index): At the end of the experiment, weight was measured, and body length (from nose to anus) was measured in rats after ether anesthesia. Lee's Index was then calculated. Calculation formula:

[0043] Lee's Index =

[0044] Serum biochemical indicators: After ether anesthesia, 3 mL of blood was collected from the orbital vein, the serum was separated, and the levels of TC, TG, HDL-C and LDL-C in the serum were measured using a fully automated biochemical analyzer.

[0045] Treatment effect:

[0046] The effects on body weight, body length, and Lee's index in obese rats are shown in Table 5.

[0047]

[0048] The results showed that, compared with the control group, the treatment group could control the weight gain of obese animal models fed a high-fat diet and significantly reduce Lee's index.

[0049] The effects on lipid metabolism in obese rats are shown in Table 6.

[0050]

[0051] The results showed that, compared with the control group, the treatment group sample could reduce the levels of TC, TG and LDL in obese mice. These three are important indicators of lipid metabolism in the body, and their elevated levels are an objective basis for hyperlipidemia and one of the main causes of obesity, indicating that the treatment group sample has a certain lipid-lowering effect.

[0052] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A plant composition with weight-reducing function, consisting of the following components by mass fraction: Lavender 50-200 parts, Cornus officinalis fruit 100-200 parts, Zanthoxylum bungeanum fruit 20-200 parts, Rheum palmatum root stalk 20-100 parts. ​ 2. The plant composition with weight-loss function according to claim 1, characterized in that, The specific components include: 200 parts lavender, 200 parts cornelian cherry fruit, 20 parts Sichuan pepper fruit, and 20 parts rhizome of palm-leaved rhubarb.

3. The plant composition with a weight reduction function according to claim 1, wherein the plant composition is a tea composition. The specific components include: 50 parts lavender, 100 parts cornelian cherry fruit, 200 parts Sichuan pepper fruit, and 100 parts rhizome of Rheum palmatum.

4. A method for the preparation of a fermented extract from the plant composition of claim 1 or 2 or 3, characterized in that, The initial system is obtained by mixing the plant composition and fermentation bacteria. Three times the weight of pure water of the plant composition is added, and the fermented product is placed in a decoction machine. Twenty times the weight of pure water of the plant composition is added, and the mixture is extracted at 95-100℃ for 1.5 hours. After purification and impurity removal, the product is filtered to obtain the final product.

5. The method of claim 4, wherein the fermentation extract of the plant composition is prepared by, The fermentation bacteria are brewer's yeast (SACCHAROMYCES CEREVISIAE), and the fermentation process is carried out at a temperature of 30-40℃, a stirring speed of 0-50 rpm, and a time of 16-48 h.

6. Process for the preparation of a fermented extract of a plant composition according to claim 4, characterized in that, The purification method described is bio-flocculation, and the flocculants used are water-soluble chitosan and carrageenan.

7. The method of claim 4, wherein the fermentation extract of the plant composition is prepared by: The content of indicators in fermentation extracts includes the following two items: total flavonoids ≥ 1.7 mg / mL and soluble solids content ≥ 4.8%.

8. The method of claim 5, wherein the fermentation extract of the plant composition is prepared by: The content of indicators in fermentation extracts includes the following two items: total flavonoids ≥ 1.7 mg / mL and soluble solids content ≥ 4.8%.

9. The method of claim 6, wherein the fermentation extract of the plant composition is prepared by: The content of indicators in fermentation extracts includes the following two items: total flavonoids ≥ 1.7 mg / mL and soluble solids content ≥ 4.8%.

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