A composition that helps improve sleep and its application in infant formula.

Abstract

This invention discloses a composition that helps improve sleep and its application in infant formula. The composition comprises plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The plant fermentation products are obtained by fermenting licorice powder, jujube seed powder, poria cocos powder, angelica powder, and hawthorn powder with *Lactobacillus helveticus* and *Lactobacillus rhamnosus*, followed by sterilization, filtration, concentration, and freeze-drying. This invention employs multi-strain mixed fermentation, and the synergistic effect between different microorganisms can effectively increase the concentration of natural active substances in the extract. The resulting plant fermentation products can effectively enhance the sleep-improving effect of the composition.

Description

Technical Field

[0001] This invention relates to the food industry, and more specifically to a composition that helps improve sleep and its application in formula milk powder. Background Technology

[0002] In the field of modern health foods, research on the active ingredients of natural plants is constantly deepening. Microbial fermentation technology, due to its unique advantages, has become an important means of developing foods with specific health functions. Plant raw materials are rich in various natural active ingredients such as polysaccharides, flavonoids, and saponins, which have significant potential in regulating human physiological functions. However, many plant active ingredients are difficult for the human body to directly absorb and utilize due to their large molecular weight or complex structure. Therefore, how to improve the bioactivity and bioavailability of these active ingredients through processing methods has become a key aspect of health food research and development.

[0003] Microbial fermentation, as a green and efficient biotransformation technology, can simulate the metabolic environment of the human gut. Through the metabolic activities of microorganisms, macromolecules in plants can be broken down into smaller, more active ingredients, while also producing new bioactive substances. This process not only improves the nutritional value of plant materials but also significantly enhances their health benefits. Compared to single-strain fermentation, multi-strain mixed fermentation systems can more fully utilize the nutrients in plant materials and, through the synergistic effects of different microorganisms, further improve the quality and function of fermentation products.

[0004] Among numerous health benefits, sleep aid is a widely recognized health need in today's society. With the accelerating pace of life and increasing stress, sleep problems have become a significant factor affecting people's health. Developing plant-based fermented products with significant sleep-aiding effects not only provides consumers with a natural and safe solution but also promotes the development of the health food industry. Research shows that the bioactivity of sleep-aiding components in certain plant materials is significantly enhanced after microbial fermentation. For example, neurotransmitters such as gamma-aminobutyric acid (GABA) produced during fermentation can effectively regulate the nervous system, alleviate anxiety, and thus help improve sleep quality.

[0005] In conclusion, microbial fermentation technology has broad application prospects in the development of sleep-aiding plant-based fermented products. By optimizing the fermentation process and strain combination, the sleep-aiding effects of plant raw materials can be further enhanced, meeting consumers' demand for healthy sleep. This not only brings new development opportunities to the health food industry but also provides strong support for improving public health. In the future, with the continuous deepening of related research, microbial fermentation technology is expected to play a greater role in the field of sleep-aiding health foods, bringing people a healthier and more natural sleep experience. Summary of the Invention

[0006] The purpose of this invention is to provide a composition that helps improve sleep and its application in formula milk powder. The composition comprises plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The plant fermentation products are obtained by fermenting licorice powder, jujube seed powder, poria cocos powder, angelica powder, and hawthorn powder with *Lactobacillus helveticus* and *Lactobacillus rhamnosus*, followed by sterilization, filtration, concentration, and freeze-drying. This invention employs multi-strain mixed fermentation, and the synergistic effect between different microorganisms can effectively increase the concentration of natural active substances in the extract. The resulting plant fermentation products can effectively improve sleep quality.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a composition that helps improve sleep, the composition comprising the following ingredients: licorice powder, jujube seed powder, poria cocos powder, angelica sinensis powder, hawthorn powder, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3.

[0009] The composition that helps improve sleep contains the following components: plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The method for preparing the plant fermentation products includes the following steps:

[0010] S1: Mix licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water evenly to obtain a mixture. The mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1-2:1-2:1-2:1-3, and the mass ratio of the total mass of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder to the mass of sterile water is 1:8-10.

[0011] S2: After sterilizing the mixture, inoculate it with a compound microbial strain for fermentation. The compound microbial strain consists of *Lactobacillus helveticus* 1.2903 and *Lactobacillus rhamnosus*, wherein the mass ratio of *Lactobacillus helveticus* to *Lactobacillus rhamnosus* is 1:1-3, and the inoculation amount of the compound microbial strain accounts for 1-5 wt% of the mixture. The fermentation temperature is 30-40℃, and the fermentation time is 30-48 h. The *Lactobacillus helveticus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO.1.2903, and the *Lactobacillus rhamnosus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO.1.26.

[0012] S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is then sterilized, filtered, concentrated, and freeze-dried to obtain the plant fermentation product.

[0013] Preferably, the compound bacterial strain consists of 1×10⁶ live bacteria. 7 -2×10 7 The CFU / g of Lactobacillus repens and the viable count were 2×10⁻⁶. 7 -8×10 7 Composed of Lactobacillus rhamnosus at CFU / g.

[0014] Preferably, the sterilization described in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

[0015] Preferably, the composition that helps improve sleep contains the following components in parts by weight:

[0016] Plant fermentation products: 50-60 parts;

[0017] Theanine: 9-11 parts;

[0018] Magnesium oxide: 11-13 parts;

[0019] Milk mineral salts: 3-4 parts;

[0020] Ferric pyrophosphate: 4-6 parts;

[0021] Vitamin B6: 0.1-0.5 parts;

[0022] Vitamin C: 10-12 servings;

[0023] Vitamin D3: 0.3-0.5 servings.

[0024] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0025] Firstly, this invention uses licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder as raw materials, and obtains a plant fermentation product through mixed fermentation of *Lactobacillus helveticus* and *Lactobacillus rhamnosus*. Among the raw materials in this plant fermentation product, jujube seed powder, poria powder, and angelica powder all have certain sedative, calming, and blood-nourishing effects, which can help with sleep. Hawthorn powder and licorice powder are rich in flavonoids and fruit acid compounds, which have significant antioxidant and anti-inflammatory effects, effectively improving psychological and physiological stress, thereby reducing sleep disorders. The above five raw materials are fermented using a mixture of *Lactobacillus helveticus* and *Lactobacillus rhamnosus* to obtain the plant fermentation product. During the fermentation process, *Lactobacillus helveticus* and *Lactobacillus rhamnosus* can secrete various enzymes. Through the synergistic effect of these enzymes, the plant cell walls are efficiently decomposed, releasing more active ingredients.

[0026] Secondly, this invention provides a composition that helps improve sleep. This composition uses plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3 as raw materials. Theanine, as a natural amino acid, has significant sedative and relaxing effects; it can help enter a relaxed state by increasing the production of alpha waves in the brain, thereby improving sleep quality. Magnesium oxide can regulate the function of the nervous system; magnesium deficiency can lead to increased nerve excitability, thus affecting sleep quality. Supplementing with magnesium ions can relieve anxiety and stress, and improve sleep. Milk mineral salts and ferric pyrophosphate are rich in minerals such as calcium and phosphorus, which have beneficial effects on the nervous system. Stabilization and muscle relaxation play important roles; Vitamin D3 is closely related to the health of the nervous system, and a deficiency may lead to sleep disorders. Supplementing with Vitamin D3 helps regulate the biological clock and improve sleep quality; Vitamin C has significant antioxidant effects, reducing stress and anxiety, and indirectly improving sleep; Vitamin B6 participates in the synthesis of neurotransmitters, thus positively impacting sleep quality; furthermore, plant fermentation products are not only rich in flavonoids, but also produce additional active metabolites such as GABA, short-chain fatty acids, and lactic acid after mixed fermentation with *Lactobacillus helveticus* and *Lactobacillus rhamnosus*, all of which have sleep-improving effects. The combined use of these seven components with plant fermentation products has a synergistic effect in aiding sleep. Detailed Implementation

[0027] The embodiments described below are some, but not all, of the embodiments in this application. The embodiments in this application are used to illustrate the invention, not to limit it. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.

[0028] Unless otherwise specified, experimental methods in the following examples are generally performed under standard conditions or as recommended by the manufacturer. All materials and reagents used are commercially available unless otherwise specified.

[0029] Some of the raw materials and their sources are as follows:

[0030] Licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder were purchased from Bozhou Huozhengtang Pharmaceutical Co., Ltd.

[0031] Unless otherwise specified, the water used in the preparation process is sterile water.

[0032] Lactobacillus helveticus: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.2903;

[0033] Lactobacillus rhamnosus: purchased from China General Microbiological Culture Collection Center, No.: CGMCC NO.1.26;

[0034] Lactobacillus plantarum: purchased from China General Microbiological Culture Collection Center, No.: CGMCC NO.1.568;

[0035] Theanine: Purchased from Shandong Tianmei Biotechnology Co., Ltd.;

[0036] Vitamin B6: Purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0037] Magnesium oxide: purchased from Guangzhou Huayu Biotechnology Co., Ltd.;

[0038] Vitamin D3: Purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0039] Vitamin C: Purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0040] Milk mineral salts: purchased from Shandong Fangchang Biotechnology Co., Ltd.;

[0041] Ferric pyrophosphate: purchased from Hebei Tuohai Biotechnology Co., Ltd.;

[0042] Skim milk powder: purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0043] Whole milk powder: purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0044] Skimmed goat milk powder: purchased from Shanxi Qixin Biotechnology Co., Ltd.;

[0045] Whole milk powder from sheep: purchased from Shanxi Qixin Biotechnology Co., Ltd.

[0046] Skimmed camel milk powder: purchased from Xinjiang Tuoling Dairy Co., Ltd.;

[0047] Whole camel milk powder: purchased from Xinjiang Camel Bell Dairy Co., Ltd.;

[0048] The specific method for preparing the plant fermentation product is as follows:

[0049] Example 1:

[0050] S1: Mix licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder, and sterile water evenly to obtain a mixture. The mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder is 1:1.5:1.5:1.5:2, and the mass ratio of the total mass of licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder to the mass of sterile water is 1:9.

[0051] S2: After ultra-high temperature instantaneous sterilization of the mixture, it is inoculated with a compound microbial strain for fermentation. The compound microbial strain consists of 1.5 × 10⁻⁶ viable cells. 7 The CFU / g of Lactobacillus helveticus and the viable count were 3 × 10⁻⁶.7 The mixture consisted of *Lactobacillus rhamnosus* CFU / g, with *Lactobacillus helveticus* and *Lactobacillus rhamnosus* in a mass ratio of 1:2. The inoculum amount of the compound strain was 3wt% of the mixture. The fermentation temperature was 35℃ and the fermentation time was 40h. The *Lactobacillus helveticus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO.1.2903, and the *Lactobacillus rhamnosus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO.1.26.

[0052] S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is then sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain the plant fermentation product.

[0053] Example 2:

[0054] S1: Mix licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water evenly to obtain a mixture. The mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1:2:1:3, and the mass ratio of the total mass of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder to the mass of sterile water is 1:8.

[0055] S2: After ultra-high temperature instantaneous sterilization of the mixture, inoculation with a compound microbial strain is carried out for fermentation. The compound microbial strain consists of 1×10⁻⁶ viable cells. 7 The CFU / g of Lactobacillus helveticus and the viable count were 8 × 10⁻⁶. 7 The mixture consisted of *Lactobacillus rhamnosus* CFU / g, wherein the mass ratio of *Lactobacillus helveticus* to *Lactobacillus rhamnosus* was 1:3, the inoculum amount of the compound strain was 1 wt%, the fermentation temperature was 40℃, and the fermentation time was 30 h. The *Lactobacillus helveticus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO. 1.2903, and the *Lactobacillus rhamnosus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO. 1.26.

[0056] S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is then sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain the plant fermentation product.

[0057] Example 3:

[0058] S1: Mix licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water evenly to obtain a mixture. The mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:2:1:2:1, and the mass ratio of the total mass of licorice powder, jujube seed powder, poria powder, angelica powder and hawthorn powder to the mass of sterile water is 1:10.

[0059] S2: After ultra-high temperature instantaneous sterilization of the mixture, it is inoculated with a compound microbial strain for fermentation. The compound microbial strain consists of 2 × 10⁻⁶ viable cells. 7 The CFU / g of Lactobacillus helveticus and the viable count were 2×10⁻⁶. 7 The mixture consisted of *Lactobacillus rhamnosus* CFU / g, with *Lactobacillus helveticus* and *Lactobacillus rhamnosus* in a mass ratio of 1:1. The inoculum amount of the compound strain was 5 wt% of the mixture. The fermentation temperature was 30℃ and the fermentation time was 48 h. The *Lactobacillus helveticus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO. 1.2903, and the *Lactobacillus rhamnosus* was purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO. 1.26.

[0060] S3: After S2 fermentation is complete, the fermentation liquid is obtained. The fermentation liquid is then sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain the plant fermentation product.

[0061] Comparative Example 1:

[0062] The difference from Example 1 is that a viable count of 3 × 10⁻⁶ bacteria was used. 7 Lactobacillus helveticus CGMCC NO.1.2903 (CFU / g) replaced Lactobacillus rhamnosus CGMCC NO.1.26, and the remaining steps and parameters were the same as in Example 1.

[0063] Comparative Example 2:

[0064] The difference from Example 1 is that a viable count of 1.5 × 10⁻⁶ was used. 7 Lactobacillus rhamnosus CGMCC NO.1.26 (CFU / g) replaced Lactobacillus helveticus CGMCC NO.1.2903, and the remaining steps and parameters were the same as in Example 1.

[0065] Comparative Example 3:

[0066] The difference from Example 1 is that a viable count of 3 × 10⁻⁶ bacteria was used. 7 Lactobacillus helveticus CGMCC NO. 1.2903 with CFU / g and a viable count of 1.5 × 10⁻⁶ 7 The mass ratio of CFU / g of Lactobacillus rhamnosus CGMCC NO.1.26 was 2:1, and the remaining steps and parameters were the same as in Example 1.

[0067] Comparative Example 4:

[0068] The difference from Example 1 is that a viable count of 1.5 × 10⁻⁶ was used. 7 Replace Lactobacillus plantarum CGMCC NO.1.568 (CFU / g) with Lactobacillus helveticus CGMCC NO.1.2903, and follow the same steps and parameters as in Example 1.

[0069] Comparative Example 5:

[0070] The difference from Example 1 is that in step S1, the licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder in a mass ratio of 1:1.5:1.5:1.5:2 are replaced with jujube seed powder, angelica powder, and hawthorn powder in a mass ratio of 1.5:1.5:2, and the total mass of jujube seed powder, angelica powder, and hawthorn powder to the mass ratio of sterile water is 1:9. The remaining steps and parameters are the same as in Example 1.

[0071] Comparative Example 6:

[0072] The difference from Example 1 is that in step S1, the licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder in a mass ratio of 1:1.5:1.5:1.5:2 are replaced with licorice powder, poria powder, and hawthorn powder in a mass ratio of 1:1.5:2, and the total mass of licorice powder, poria powder, and hawthorn powder is in a mass ratio of 1:9 to sterile water. The remaining steps and parameters are the same as in Example 1.

[0073] Comparative Example 7:

[0074] The difference from Example 1 is that the mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder is 2:1:1:1:1.5, while the other steps and parameters are the same as in Example 1.

[0075] Comparative Example 8:

[0076] S1: Mix licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder, and sterile water evenly to obtain a mixture. The mass ratio of licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder is 1:1.5:1.5:1.5:2, and the mass ratio of the total mass of licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder to the mass of sterile water is 1:9.

[0077] S2: The mixture is boiled at 80°C until it reduces to 30% of its original volume, then filtered, and the filtrate is concentrated and freeze-dried to obtain the plant extract.

[0078] A composition containing plant fermentation products, wherein the specific parts by weight are as follows:

[0079] Composition 1:

[0080] Plant fermentation products (Example 1): 55 parts, theanine: 10 parts, magnesium oxide: 12 parts, milk mineral salt: 3.5 parts, ferric pyrophosphate: 5 parts, vitamin B6: 0.3 parts, vitamin C: 11 parts, vitamin D3: 0.4 parts.

[0081] Composition 2:

[0082] Plant fermentation products (Example 1): 50 parts, theanine: 9 parts, magnesium oxide: 13 parts, milk mineral salt: 3 parts, ferric pyrophosphate: 6 parts, vitamin B6: 0.1 parts, vitamin C: 12 parts, vitamin D3: 0.5 parts.

[0083] Composition 3:

[0084] Plant fermentation products (Example 1): 60 parts, theanine: 11 parts, magnesium oxide: 11 parts, milk mineral salt: 4 parts, ferric pyrophosphate: 4 parts, vitamin B6: 0.5 parts, vitamin C: 10 parts, vitamin D3: 0.3 parts.

[0085] Composition ①:

[0086] Unlike composition 1, it lacks plant fermentation products (Example 1), theanine, magnesium oxide, and vitamin B6. The missing mass fractions are made up by milk mineral salts, ferric pyrophosphate, vitamin C, and vitamin D3 in a mass ratio of 3.5:5:11:0.4.

[0087] Composition ②:

[0088] Unlike composition 1, it lacks milk mineral salts, ferric pyrophosphate, vitamin C, and vitamin D3. The missing mass fractions are made up by plant fermentation products (Example 1), theanine, magnesium oxide, and vitamin B6 in a mass ratio of 55:10:12:0.3.

[0089] Composition ③:

[0090] Plant fermentation products (Example 1): 45 parts, theanine: 8 parts, magnesium oxide: 16 parts, milk mineral salt: 9 parts, ferric pyrophosphate: 3 parts, vitamin B6: 1 part, vitamin C: 15 parts, vitamin D3: 0.2 parts.

[0091] Experiment 1: Animal efficacy evaluation

[0092] Experimental animals: SPF grade rats, purchased from Guangzhou Ruige Biotechnology Co., Ltd., production license: SCXK (Guangdong) 2023-0059.

[0093] Animal model preparation: A rat insomnia model was prepared by intraperitoneal injection of PCPA (para-chlorophenylalanine) at a dose of 300 mg / (kg×d) for 2 consecutive days. When the rats showed loss of diurnal rhythm, irritability and activity, the model was considered to be successfully established and the insomnia model rats were obtained.

[0094] Rats were grouped into groups of 9 rats each. The blank group consisted of normal rats, while the control and experimental groups consisted of rats with insomnia.

[0095] Test samples: Examples 1-3, Comparative Examples 1-8, Compositions 1-3, Compositions ①-③; wherein Examples 1-3 and Comparative Examples 1-8 were diluted with physiological saline to 10 g / L; Compositions 1-3 and Compositions ①-③ were diluted with physiological saline to 20 g / L.

[0096] Experimental methods: The experimental group was given diluted test samples by gavage, while the control group and blank group were given the same amount of physiological saline by gavage. After gavage, the rats were injected intraperitoneally with sodium pentobarbital 35 mg / kg. The sleep latency and sleep duration of the rats were observed (the disappearance of the righting reflex was used to determine the occurrence of sleep). The sleep latency and sleep duration of each rat were recorded. All data are recorded as (mean ± SD). See Table 1 for details.

[0097] Test sample gavage volume: 20 mL of test sample per 100 g of rat body weight was administered by gavage daily.

[0098] Table 1. Efficacy Evaluation

[0099] experimental group Sleep latency / s Sleep duration / min Blank group <![CDATA[387.36±15.79 # ]]> <![CDATA[47.79±1.17 # ]]> control group <![CDATA[521.84±6.16 * ]]> <![CDATA[20.77±1.09 * ]]> Example 1 <![CDATA[277.98±16.32 *# ]]> <![CDATA[82.38±3.26 *# ]]> Example 2 <![CDATA[286.43±12.11 *# ]]> <![CDATA[81.21±2.01 *# ]]> Example 3 <![CDATA[302.08±20.02 *# ]]> <![CDATA[79.81±0.53 *# ]]> Comparative Example 1 <![CDATA[353.98±10.00 *#a ]]> <![CDATA[71.26±3.35 *#a ]]> Comparative Example 2 <![CDATA[367.19±11.90 *#a ]]> <![CDATA[70.02±0.69 *#a ]]> Comparative Example 3 <![CDATA[347.86±8.37 *#a ]]> <![CDATA[74.04±1.00 *#a ]]> Comparative Example 4 <![CDATA[326.88±2.76 *#a ]]> <![CDATA[69.51±0.48 *#a ]]> Comparative Example 5 <![CDATA[335.56±46.43 *#a ]]> <![CDATA[68.23±2.17 *#a ]]> Comparative Example 6 <![CDATA[322.07±19.30 *#a ]]> <![CDATA[68.25±1.91 *#a ]]> Comparative Example 7 <![CDATA[337.99±27.49 *#a ]]> <![CDATA[67.42±1.54 *#a ]]> Comparative Example 8 <![CDATA[376.16±10.97 *#a ]]> <![CDATA[52.11±2.47 *#a ]]> Composition 1 <![CDATA[127.41±0.11 *# ]]> <![CDATA[107.33±2.23 *# ]]> Composition 2 <![CDATA[133.46±4.32 *# ]]> <![CDATA[103.36±0.92 *# ]]> Composition 3 <![CDATA[131.22±1.39 *# ]]> <![CDATA[105.79±3.63 *# ]]> Composition ① <![CDATA[219.46±20.52 *#b ]]> <![CDATA[75.07±2.34 *#b ]]> Composition ② <![CDATA[184.05±16.06 *#b ]]> <![CDATA[92.34±2.14 *#b ]]> Composition ③ <![CDATA[162.17±1.69 *#b ]]> <![CDATA[99.54±2.26 *#b ]]>

[0100] Note: "*" indicates that compared with the blank group, P<0.05; "#" indicates that compared with the control group, P<0.05; "a" indicates that compared with Example 1, P<0.05; "b" indicates that compared with Composition 1, P<0.05.

[0101] Results analysis: The shorter the sleep latency, the faster the sleep onset time; the longer the sleep duration, the better the sleep effect.

[0102] Comparing the results of compositions ①-③ with those of compositions 1-3, it can be seen that there is a certain synergistic effect between theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, vitamin D3 and plant fermentation products in this invention. Moreover, the sleep-aiding effect is better when the mass ratio of plant fermentation products, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C and vitamin D3 is 50-60:9-11:11-13:3-4:4-6:0.1-0.5:10-12:0.3-0.5.

[0103] Comparing the results of Example 1 with those of Comparative Examples 1-4, it can be seen that there is a certain synergistic effect between Lactobacillus helveticus CGMCC NO.1.2903 and Lactobacillus rhamnosus CGMCC NO.1.26 in this invention, and the sleep-aiding effect is best when their mass ratio is 1:2.

[0104] Comparing the results of Example 1 with those of Comparative Examples 5-7, it can be seen that the plant fermentation product raw materials in this invention—licorice powder, jujube seed powder, poria powder, angelica powder, and hawthorn powder—have a certain synergistic effect. When their mass ratio is 1:1-2:1-2:1-2:1-3, their sleep-aiding effect is the best.

[0105] Comparing the results of Example 1 and Comparative Example 8, it can be seen that the plant fermentation product after fermentation treatment according to the present invention has a better sleep-aiding effect than the water extract.

[0106] The embodiments described above are some, but not all, of the embodiments of this application. The detailed description of the embodiments of this application is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

Claims

1. A composition for helping to improve sleep, characterized by, By the following parts by mass components consist of: Plant fermentation product: 50-60 parts; Theanine: 9-11 parts; Magnesium oxide: 11-13 parts; Lactomineral salt: 3-4 parts; Ferroferric pyrophosphate: 4-6 parts; Vitamin B6: 0.1-0.5 parts; Vitamin C: 10-12 parts; Vitamin D3: 0.3-0.5 parts; The preparation method of the plant fermentation product comprises the following steps: S1: licorice powder, jujube kernel powder, tuckahoe powder, angelica powder, hawthorn powder and sterile water are uniformly mixed to obtain a mixed solution, wherein the mass ratio of licorice powder, jujube kernel powder, tuckahoe powder, angelica powder and hawthorn powder is 1:1-2:1-2:1-2:1-3, and the mass ratio of the total mass of licorice powder, jujube kernel powder, tuckahoe powder, angelica powder and hawthorn powder to sterile water is 1:8-10; S2: after sterilizing the mixed solution, inoculate the composite strain for fermentation, the composite strain is composed of lactobacillus helveticus and lactobacillus rhamnosus, wherein the mass ratio of lactobacillus helveticus to lactobacillus rhamnosus is 1:1-3, the inoculation amount of the composite strain accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-40℃, the fermentation time is 30-48h, the lactobacillus helveticus is purchased from China general microorganism strain preservation and management center, and the preservation number is CGMCC NO.1.2903, the lactobacillus rhamnosus is purchased from China general microorganism strain preservation and management center, and the preservation number is CGMCC NO.1.26; S3: after S2 fermentation is completed, the fermentation liquor is obtained, the fermentation liquor is sterilized, filtered, concentrated and freeze-dried to obtain the plant fermentation product; The complex bacterial strain consists of Lactobacillus rhamnosus with a number of viable bacteria of 1 x 10 7 -2 x 10 7 CFU / g and Lactobacillus rhamnosus with a number of viable bacteria of 2 x 10 7 -8 x 10 7 CFU / g.

2. The composition of claim 1, wherein The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.