A fermented composition for assisting in alleviating visual fatigue, and a preparation method and application thereof

Abstract

The application provides a kind of fermentation composition for assisting relieving asthenopia and its preparation method and application, belong to composition technical field.The fermentation composition is composed of the following components by weight:chrysanthemum 10-20 parts, medlar 10-20 parts, wine rhizoma polygonati 5-15 parts, radix codonopsitis 10-20 parts, fried cassia seed 5-10 parts and rose flower 5-10 parts.The application adopts the treatment method of "moistening water and nourishing yin, soothing liver and improving eyesight", and uses chrysanthemum, medlar, wine rhizoma polygonati, radix codonopsitis, fried cassia seed and rose flower, six kinds of food-medicine homologous traditional Chinese medicines for relieving asthenopia have good curative effect.

Description

A fermentation composition for relieving eye strain, its preparation method and application Technical Field

[0001] This invention belongs to the field of composition technology, specifically relating to a fermentation composition for relieving eye fatigue, its preparation method, and its application. Background Technology

[0002] Visual fatigue refers to a syndrome caused by various factors that exceed the visual capacity of the human eye when viewing objects, resulting in visual impairment, eye discomfort, or even systemic symptoms, ultimately preventing normal visual tasks. Clinically, it mainly manifests as blurred vision when viewing near or far objects, burning sensation in the eyes, dry eyes, eye strain, and even headaches. Liu Shan et al., in their study "Healthy Eye Use, Avoiding Video Terminal Syndrome," documented that the occurrence of visual fatigue is mainly related to factors such as eye structure and function, environment, and mental state, including binocular accommodation, visual function, refractive errors, dry eyes, and various light and color stimuli in the living and working environment. With the widespread use of electronic products such as smartphones, laptops, and tablets, visual use far exceeds the human eye's capacity, making visual fatigue extremely common.

[0003] Early-stage eye strain is reversible and can be gradually relieved through rest and attention to eye hygiene. However, if left untreated, it can lead to long-term or permanent vision damage. It can even cause more serious consequences, such as dizziness, headaches, nausea, lethargy, decreased attention, and memory loss, severely impacting work and daily life efficiency. For children and adolescents, prolonged eye strain can cause or worsen myopia. Severe, long-term eye strain can also induce serious eye diseases such as glaucoma, retinal detachment, and early-onset cataracts. Therefore, timely measures to prevent and alleviate eye strain are of paramount importance.

[0004] The development of my country's traditional Chinese medicine (TCM) and health industry is accelerating. TCM has garnered significant attention due to its remarkable advantages in treating complex, multifactorial diseases. Foods and herbs that are both food and medicine play an important role in disease prevention, health maintenance, and rehabilitation. TCM believes that spleen deficiency and liver and kidney yin deficiency prevent the essence of the five internal organs from nourishing the eyes, leading to eye muscle weakness, difficulty in prolonged viewing, and easy eye strain.

[0005] Traditional Chinese medicine (TCM) fermentation technology involves using selected probiotics and microbial degradation to break down large-molecule active substances in herbs that cannot be directly absorbed by the human body into smaller molecules. Through fermentation, the absorption rate of active ingredients in TCM herbs is improved. Furthermore, the addition of various probiotics during fermentation produces more secondary metabolites that can be directly absorbed by the gut, creating a synergistic effect between the herbs and the probiotics. The resulting fermented herbal liquid also has a better taste, overcoming the traditional perception that "good medicine tastes bitter," making it more acceptable to consumers. Modern TCM fermentation engineering and enzyme engineering have been listed as key projects in the National Science and Technology Ministry's "Development Plan," and applying TCM fermentation technology to the research and development of TCM-based health products has broad prospects.

[0006] For example, Chinese patent CN101803633A discloses a health-promoting milk beverage for relieving eye fatigue and its preparation method. It uses a fermented milk beverage (sterilized) as a carrier and selects nutrients beneficial to eye health to form a functional formula, which works together to relieve eye fatigue. The technical solution to this problem is: a health-promoting milk beverage for relieving eye fatigue, characterized in that its raw materials are white sugar, milk powder, concentrated whey protein, thickener, acidity regulator, flavoring, lutein, taurine, sodium tripolyphosphate, zinc citrate, nisin, vitamins, lactic acid bacteria, and water. This invention is mainly used as an adjunct treatment for people with eye fatigue syndrome, and is also suitable for healthy people to prevent eye fatigue syndrome. However, this invention does not utilize the principle of food and medicine homology.

[0007] For example, Chinese patent CN119073576A discloses a composition, beverage and preparation method for improving eye health based on fermentation products, including 3.2-5.5 parts of Schizophyllum commune fermentation product; 2.1-4.5 parts of yeast powder containing SOD; 1.5-3.0 parts of sea rice fermentation product; 3.0-5.0 parts of mulberry fermentation liquid; and 1.2-2.5 parts of tomato extract. SOD-containing yeast powder can specifically scavenge superoxide anion free radicals. Mulberry fermentation liquid is rich in polyphenols, and tomato extract has strong antioxidant effects, which can synergistically enhance the scavenging ability of ABTS free radicals and improve microcirculation. Sea rice fermentation is rich in a variety of trace elements, which can effectively relieve eye fatigue. The schizophyllum fermentation contains schizophyllum polysaccharide with a large molecular polysaccharide helical structure that forms a gel-like substance in aqueous solution, which can evenly disperse and encapsulate various active ingredients, increasing the sustained-release effect of active ingredients. However, this invention does not follow the treatment method of "nourishing water and yin, soothing the liver and improving eyesight" in traditional Chinese medicine, and its effect on relieving eye fatigue is not good.

[0008] Therefore, there is a need to develop a fermentation composition with better therapeutic effects on people with symptoms related to eye strain, as well as its preparation method and application. Summary of the Invention

[0009] Based on the shortcomings of existing technologies, this invention adopts the treatment method of "nourishing water and yin, soothing the liver and improving eyesight", and uses six medicinal and edible Chinese herbs, namely chrysanthemum, wolfberry, wine-processed polygonatum, codonopsis, stir-fried cassia seed and rose, to relieve eye fatigue with good efficacy.

[0010] To achieve the above objectives, the present invention adopts the following solution:

[0011] A fermented composition for relieving eye fatigue, comprising the following components in parts by weight: 10-20 parts chrysanthemum, 10-20 parts wolfberry, 5-15 parts wine-processed polygonatum, 10-20 parts codonopsis, 5-10 parts roasted cassia seed, and 5-10 parts rose.

[0012] Preferably, the fermentation composition comprises the following components in parts by weight: 12-18 parts chrysanthemum, 12-18 parts wolfberry, 8-12 parts Polygonatum sibiricum, 12-18 parts Codonopsis pilosula, 5-8 parts roasted cassia seed, and 5-8 parts rose.

[0013] As some preferred embodiments, the mass ratio of chrysanthemum, wolfberry and codonopsis is 1-2:1-2:1-2; preferably 1:1:1.

[0014] In some other preferred embodiments, the mass ratio of the wine-processed Polygonatum sibiricum, stir-fried Cassia tora seeds, and rose petals is 0.5-1.5:0.5-1:0.5-1, preferably 1:0.6:0.6.

[0015] As a preferred embodiment, the fermentation composition comprises the following components in parts by weight: 15 parts chrysanthemum, 15 parts wolfberry, 10 parts Polygonatum sibiricum, 15 parts Codonopsis pilosula, 6 parts roasted cassia seed, and 6 parts rose.

[0016] This invention uses wolfberry and chrysanthemum as the principal ingredients to nourish yin, calm the liver, and improve eyesight; it uses processed polygonatum and codonopsis as the assistant ingredients to replenish qi, generate fluids, nourish yin, and moisten the eyes; and it uses roasted cassia seed and rose to clear the liver, improve eyesight, regulate qi, and relieve depression. Together, they nourish the liver and kidneys, and moisten the eyes, ensuring the eyes are nourished and fluids are replenished, thus lubricating the pupils and improving vision. Modern pharmacological research has also provided some pharmacological evidence for the efficacy of this formula. For example, studies have shown that wolfberry polysaccharides can regulate the expression of receptor for advanced glycation end products (RAGE) and the production of Aβ, and mediate the activity of retinal glial cells to maintain the blood-retinal barrier and improve neuronal survival. The main component of processed polygonatum, processed polygonatum polysaccharide, can significantly increase the cross-sectional area of ​​mouse muscle fibers, suggesting that processed polygonatum polysaccharide may exert its anti-fatigue effect by regulating the osteocalcin signaling pathway. Cassia seed extract can effectively alleviate the peroxidation state of ocular tissues by enhancing their antioxidant capacity and reducing lipid peroxide levels, thereby protecting the ocular tissues. The entire formula contains six ingredients, all of which are traditional Chinese medicinal herbs and foods, meeting the raw material requirements for the development of important health products and ensuring safe and effective use.

[0017] The present invention also provides a method for preparing the above-mentioned fermentation composition, comprising the following steps:

[0018] (1) After cleaning the raw medicinal materials, add water and decoct to obtain a decoction;

[0019] (2) The strain is activated and cultured to obtain fermentation seed liquid;

[0020] (3) The fermentation seed liquid is inoculated into the decoction for fermentation to obtain the fermentation liquid; the fermentation liquid is dried to obtain the fermentation composition.

[0021] In step (1) above, the amount of water added during the decoction process is 3-5 times the weight of the medicinal materials; preferably 4 times; the decoction time is 10-15 hours; preferably 12 hours.

[0022] The bacterial strains mentioned in step (2) above are Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosus and Lactobacillus paracasei.

[0023] The specific steps of activation culture described in step (2) are as follows:

[0024] Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosaccharide, and Lactobacillus paracasei were activated by anaerobic culture at 37°C for 48 hours on MRS solid medium. After activation, they were inoculated into MRS liquid medium and anaerobically cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge, and washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquids of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosaccharide, and Lactobacillus paracasei.

[0025] The specific fermentation operation described in step (3) is as follows:

[0026] The decoction was sterilized in a water bath at 80℃ for 10 minutes, then rapidly cooled to 4±0.5℃ for pasteurization. The decoction was then diluted 4-6 times with sterile water. Fermentation seed cultures of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei* were simultaneously added to the diluted decoction at a mass ratio of 1:1:1:1:1. The inoculation amount was 5-8% of the weight of the medicinal material. Anaerobic fermentation was carried out at 150 rpm / min and 37℃ for 30-40 hours. The fermentation broth was then dried to obtain the fermentation composition.

[0027] The present invention also provides the application of the above-mentioned fermentation composition in the preparation of products that help relieve eye fatigue.

[0028] The product is a beverage, powder, or tablet; preferably a beverage.

[0029] A beverage to help relieve eye strain, comprising the above-mentioned fermented composition and excipients.

[0030] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0031] 1. Modern medicine advocates a holistic approach to prevention, treatment, and maintenance, and the use of traditional Chinese medicine (TCM) herbs that are both food and medicine can effectively prevent and treat eye strain. Based on the fundamental TCM theories that the spleen governs the muscles, the liver opens into the eyes, and the liver and kidneys share a common origin, it is proposed that spleen deficiency and liver and kidney yin deficiency prevent the essence of the five internal organs from nourishing the eyes, resulting in eye muscle weakness, inability to focus for extended periods, and easy onset of eye strain. Considering modern dietary habits that are often oily and prone to phlegm and dampness, and the fact that this condition is prevalent among young people under high academic and work pressure, excessive thinking damages the liver, liver stagnation affects the spleen, and excessive eye use and staying up late deplete essence and blood, leading to malnourishment of the eyes and easy dryness and itching, the clinical approach adopted is "nourishing yin and clearing the liver to improve vision." This invention uses six TCM herbs that are both food and medicine to relieve eye strain with good efficacy.

[0032] 2. This invention utilizes traditional Chinese medicine fermentation technology to prepare fermented compositions with superior efficacy compared to traditional decoction processes. Fermentation technology improves the absorption rate of active ingredients in medicinal materials. Furthermore, the addition of probiotics during fermentation promotes a synergistic effect between the active ingredients and the secondary metabolites of the probiotics, thereby enhancing efficacy. This invention, by controlling the composition and proportions of the components and through fermentation and purification, produces a fermented herbal liquid with a better taste, breaking the stereotype that "good medicine tastes bitter" and making it more acceptable to consumers.

[0033] 3. Chrysanthemum, wolfberry, wine-processed Solomon's seal, codonopsis, stir-fried cassia seed, and rose interact to enhance absorption and efficacy; significantly increasing tear secretion, prolonging tear film breakup time, and reducing corneal damage in an experimental rabbit model of eye fatigue and dry eye; and showing significant improvement on lesions of the cornea and lacrimal gland tissue. Attached Figure Description

[0034] Figure 1 shows corneal fluorescein sodium staining images of each group. Detailed Implementation

[0035] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the tables in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0036] The following examples and comparative examples of the present invention are shown to provide a more detailed description of the compositions of the present invention, but the present invention is not limited thereto.

[0037] The present invention does not limit the source of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are all commercially available products in this technical field.

[0038] The chrysanthemum (batch number 2411011), wolfberry (batch number 2411012), wine-processed polygonatum (batch number 2411014), codonopsis (batch number 2411013), stir-fried cassia seed (batch number 2409011), and rose (batch number 2410011) used in the following examples were purchased from Hebei Baicaokang Shenyao Co., Ltd.

[0039] Lactobacillus reuteri was purchased from the China Industrial Microbial Culture Collection Center (CICC6124); Lactobacillus plantarum was purchased from the China Industrial Microbial Culture Collection Center (CICC25282); Lactobacillus fermentum was purchased from the China Industrial Microbial Culture Collection Center (CICC22704); Lactobacillus pentosaccharide was purchased from the China Industrial Microbial Culture Collection Center (CICC21832); and Lactobacillus paracasei was purchased from the China Industrial Microbial Culture Collection Center (CICC25261).

[0040] Example 1: A fermentation composition for relieving eye fatigue and its preparation method

[0041] It consists of the following components by weight: 10 parts chrysanthemum, 10 parts wolfberry, 5 parts wine-processed polygonatum, 10 parts codonopsis, 5 parts stir-fried cassia seed, and 5 parts rose.

[0042] The preparation method is as follows:

[0043] (1) After cleaning the raw medicinal materials, add 3 times the weight of the medicinal materials to water and decoct for 15 hours to obtain the decoction.

[0044] (2) The bacteria were activated by anaerobic culture at 37°C for 48 hours on MRS solid medium, including *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*. After activation, they were inoculated into MRS liquid medium and anaerobic cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge. The suspension was washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*.

[0045] (3) Sterilize the decoction in a water bath at 80℃ for 10 min and then quickly cool it to 4±0.5℃ for pasteurization. Dilute the decoction 4 times with sterile water. Add the fermentation seed liquids of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentatus, Lactobacillus pentosus and Lactobacillus paracasei to the diluted decoction at a mass ratio of 1:1:1:1:1. The inoculation amount is 5% of the weight of the medicinal material. Perform anaerobic fermentation at 150 rpm / min and 37℃ for 40 h. Dry the fermentation liquid to obtain the fermentation composition.

[0046] Example 2: A fermentation composition for relieving eye fatigue and its preparation method

[0047] It consists of the following components by weight: 20 parts chrysanthemum, 20 parts wolfberry, 15 parts wine-processed polygonatum, 20 parts codonopsis, 10 parts stir-fried cassia seed, and 10 parts rose.

[0048] The preparation method is as follows:

[0049] (1) After cleaning the raw medicinal materials, add 5 times the weight of the medicinal materials to water and decoct for 10 hours to obtain the decoction.

[0050] (2) The bacteria were activated by anaerobic culture at 37°C for 48 hours on MRS solid medium, including *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*. After activation, they were inoculated into MRS liquid medium and anaerobic cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge. The suspension was washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*.

[0051] (3) Sterilize the decoction in a water bath at 80℃ for 10 min and then quickly cool it to 4±0.5℃ for pasteurization. Dilute the decoction 6 times with sterile water. Add the fermentation seed liquids of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentatus, Lactobacillus pentosus and Lactobacillus paracasei to the diluted decoction at a mass ratio of 1:1:1:1:1. The inoculation amount is 8% of the weight of the medicinal material. Perform anaerobic fermentation at 150 rpm / min and 37℃ for 30 h. Dry the fermentation liquid to obtain the fermentation composition.

[0052] Example 3: A fermentation composition for relieving eye fatigue and its preparation method

[0053] It consists of the following components by weight: 12 parts chrysanthemum, 18 parts wolfberry, 8 parts wine-processed polygonatum, 18 parts codonopsis, 8 parts stir-fried cassia seed, and 5 parts rose.

[0054] The preparation method is as follows:

[0055] (1) After cleaning the raw medicinal materials, add 3 times the weight of the medicinal materials to water and decoct for 12 hours to obtain the decoction.

[0056] (2) The bacteria were activated by anaerobic culture at 37°C for 48 hours on MRS solid medium, including *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*. After activation, they were inoculated into MRS liquid medium and anaerobic cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge. The suspension was washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*.

[0057] (3) The decoction was sterilized in a water bath at 80℃ for 10 min and then rapidly cooled to 4±0.5℃ for pasteurization. The decoction was diluted 5 times with sterile water. The fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentatus*, *Lactobacillus pentosus*, and *Lactobacillus paracasei* were simultaneously added to the diluted decoction at a mass ratio of 1:1:1:1:1. The inoculation amount was 5% of the weight of the medicinal material. Anaerobic fermentation was carried out at 150 rpm / min and 37℃ for 40 h. The fermentation liquid was dried to obtain the fermentation composition.

[0058] The decoction was sterilized in a water bath at 80°C for 10 minutes and then rapidly cooled to about 4°C for pasteurization. The original solution was diluted 4 times with sterile water. The fermentation seed liquid was added to the diluted decoction at a ratio of 5% of the weight of the medicinal materials. Anaerobic fermentation was carried out at 37°C and 150 rpm for 36 hours. The fermentation liquid was then dried to obtain the fermentation composition.

[0059] Example 4: A fermentation composition for relieving eye fatigue and its preparation method

[0060] It consists of the following components in parts by weight: 15 parts chrysanthemum, 15 parts wolfberry, 10 parts wine-processed polygonatum, 15 parts codonopsis, 6 parts stir-fried cassia seed and 6 parts rose.

[0061] The preparation method is as follows:

[0062] (1) After cleaning the raw medicinal materials, add 4 times the weight of the medicinal materials to water and decoct for 12 hours to obtain the decoction.

[0063] (2) The bacteria were activated by anaerobic culture at 37°C for 48 hours on MRS solid medium, including *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*. After activation, they were inoculated into MRS liquid medium and anaerobic cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge. The suspension was washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentum*, *Lactobacillus pentosus*, and *Lactobacillus paracasei*.

[0064] (3) Sterilize the decoction in a water bath at 80℃ for 10 min and then quickly cool it to 4±0.5℃ for pasteurization. Dilute the decoction 5 times with sterile water. Add the fermentation seed liquids of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentatus, Lactobacillus pentosus and Lactobacillus paracasei to the diluted decoction at a mass ratio of 1:1:1:1:1. The inoculation amount is 6% of the weight of the medicinal material. Perform anaerobic fermentation at 150 rpm / min and 37℃ for 36 h. Dry the fermentation liquid to obtain the fermentation composition.

[0065] Comparative Example 1

[0066] The difference from Example 4 is that chrysanthemum is replaced with roasted cassia seeds, and rose is replaced with mulberry, i.e., 15 parts wolfberry, 10 parts wine-processed polygonatum, 15 parts codonopsis, 21 parts roasted cassia seeds, and 6 parts mulberry. Everything else is the same as in Example 4.

[0067] Comparative Example 2

[0068] The difference from Example 4 is that only *Lactobacillus reuteri* was used for fermentation, that is:

[0069] (2) The strain of *Lactobacillus reuteri* was activated by anaerobic culture at 37°C for 48 hours on MRS solid medium. After activation, it was inoculated into MRS liquid medium and anaerobic cultured at 37°C for 18 hours for expansion culture. The expanded bacterial suspension was centrifuged at 6000 rpm for 3 minutes at 4°C to collect bacterial sludge. It was washed twice with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm was adjusted to 1.0 ± 0.2 to obtain the fermentation seed liquid of *Lactobacillus reuteri*.

[0070] (3) Sterilize the decoction in a water bath at 80℃ for 10 min and then quickly cool it to 4±0.5℃ for pasteurization. Dilute the decoction 5 times with sterile water. Inoculate Lactobacillus reuteri into the diluted decoction at an inoculation amount of 6% of the weight of the medicinal material. Perform anaerobic fermentation at 150 rpm / min and 37℃ for 36 h. Dry the fermentation liquid to obtain the fermentation composition.

[0071] Everything else is the same as in Example 4.

[0072] Comparative Example 3

[0073] The difference from Example 4 is that the mass ratio of chrysanthemum, wolfberry and codonopsis is 1:6:1, and the mass ratio of wine-processed polygonatum, stir-fried cassia seed and rose is 2:0.1:0.1, that is, 5.625 parts of chrysanthemum, 33.75 parts of wolfberry, 5.625 parts of codonopsis, 20 parts of wine-processed polygonatum, 1 part of stir-fried cassia seed and 1 part of rose. Everything else is the same as in Example 4.

[0074] Comparative Example 4

[0075] The difference from Example 4 is that the mass ratio of chrysanthemum, wolfberry and codonopsis is 1:1:6, and the mass ratio of wine-processed polygonatum, stir-fried cassia seed and rose is 0.1:20:0.1, that is, 5.625 parts of chrysanthemum, 5.625 parts of wolfberry, 33.75 parts of codonopsis, 1 part of wine-processed polygonatum, 20 parts of stir-fried cassia seed and 1 part of rose, and the rest is the same as in Example 4.

[0076] Effect detection:

[0077] I. Sensory evaluation:

[0078] Sensory evaluation was conducted on the fermentation composition. The sensory evaluation team consisted of 15 members, each with at least one sensory evaluation training session and relevant experience. The team scored the aroma, taste, texture, and color of the fermentation composition according to the sensory evaluation scoring standards for traditional Chinese medicine preparations. The average score was taken, with a maximum score of 5 and a minimum of 0 for each item. Higher scores indicated greater preference for that indicator. The scores were summed to obtain the overall score for each sample. The test results are shown in Table 1 below.

[0079] Table 1

[0080]

[0081] According to the evaluation results in Table 1 above, it can be seen that the scores for the fragrance, taste, texture, and color of the fermentation compositions prepared in Examples 1-4 of the present invention are all above 4 points, and the comprehensive scores are all above 17 points. That is, the fermentation compositions prepared with the formula of the present invention have a higher user preference. In particular, the comprehensive score of the fermentation composition prepared in Example 4 is as high as above 18 points, and the user acceptance is the best. In Comparative Example 1, changing the types of components will affect the fragrance and taste of the composition to a certain extent, reducing the user preference. In Comparative Example 2, changing the types of strains will affect the fermentation effect to a certain extent, resulting in a significant decrease in the scores for fragrance, taste, texture, and color. In Comparative Examples 3-4, changing the ratio between components will affect the taste of the ingredients, only affecting the fragrance and taste of the composition, and significantly reducing the user acceptance.

[0082] II. Detection of the effect of assisting in relieving visual fatigue

[0083] 1. Experimental materials

[0084] 1.1 Experimental animals

[0085] Japanese white rabbits with large ears, male, 2.0 - 2.5 kg, 42 in number, raised in the safety laboratory of Xiyuan Hospital, license number SYXK (Beijing) 2023 - 0053, temperature (22 ± 2) °C, humidity 50% ± 10%, 12 h light / dark cycle, and the animals were allowed to freely eat and drink. After 7 days of adaptive feeding, they entered the experimental period.

[0086] 1.2 Experimental drugs

[0087] Blank control: Normal saline;

[0088] Traditional Chinese medicine positive control: Qiju Dihuang Pills, provided by Beijing Tongrentang Technology Co., Ltd., batch number 24073159;

[0089] Western medicine positive control: Sodium hyaluronate eye drops, provided by Jiangxi Zhenshiming Pharmaceutical Co., Ltd., batch number 240814.

[0090] 1.3 Experimental reagents

[0091] The filter strips for tear secretion detection were purchased from Tianjin Inoxin Kang Medical Device Technology Co., Ltd., the Indian ophthalmic fluorescein sodium detection test strips, FAS eye fixing solution, environment-friendly dewaxing solution, and hematoxylin-eosin (H&E) high-definition constant staining kit were purchased from Wuhan Sevier Technology Co., Ltd., absolute ethanol, xylene, and n-butanol were all purchased from Sinopharm Chemical Reagent Co., Ltd.

[0092] 1.4 Experimental instruments

[0093] The slit-lamp microscope was purchased from OPTOPROBE; a number of syringes (1ml, 5ml, 10ml, etc.); and a number of disinfection supplies (alcohol, iodine, gauze).

[0094] 2. Experimental Methods

[0095] 2.1 Animal grouping

[0096] After 7 days of adaptive feeding, Japanese white rabbits were randomly divided into 14 groups, with 6 rabbits in each group. The groups were: blank control group, visual fatigue model group, traditional Chinese medicine positive drug group (Qiju Dihuang Pill, 0.42g / kg), Western medicine positive drug group (sodium hyaluronate eye drops, 1 gtt 5-6 times / day), medium dose group of fermentation composition of Examples 1-3 and Comparative Examples 1-4 (1.565g / kg), and high, medium and low dose groups of fermentation composition of Example 4, with high, medium and low doses of 3.13g / kg, 1.565g / kg and 0.7825g / kg, respectively.

[0097] 2.2 Modeling Method

[0098] The animal model of visual fatigue was established starting from day 1 of the experiment. The blank control group was under normal light cycle: 100 Lux during the day and 0 Lux at night. Except for the blank control group, the rabbits in the other groups were first subjected to dark adaptation or light adaptation (30-60 minutes), and then exposed to blue light with a wavelength of 460-480 nm and an illuminance of about 2000-3000 lx at a distance of 20-30 cm, once a day for 2 hours each time. During this period, the rabbits were given sufficient rest and protection from light, and the laboratory temperature (20-25 ℃) and humidity (40%-60%) were controlled. The rabbits were monitored for closed eyes or corneal dryness, and restraint devices or moderate sedation were used if necessary.

[0099] 3. Detection indicators

[0100] Fourteen days after the intervention, all animals were euthanized, and their eyeballs were collected for relevant testing.

[0101] 1) Tear secretion: After fixing the rabbit in the rabbit box, the tear secretion detection filter paper strips were opened at the same time. The front 5mm of the two strips were folded back and placed in the inner conjunctival sac of the lower eyelid of the rabbit, at the posterior 1 / 3. The Japanese white rabbit was kept in a quiet state and its eyes were gently closed manually. After 5 minutes, the length of the filter paper that was wetted was measured and recorded as the SIT value (mm). All of these were done by the same experimenter.

[0102] 2) Tear film breakup time: Fluorescein sodium staining strips were prepared as eye drops and instilled into the conjunctival sacs of both rabbit eyes. The rabbits were manually blinked 3 times to distribute the fluorescein sodium evenly. The time (s) from the last blink to the appearance of the first black tear film breakup point was recorded. The test was repeated 3 times and the average value was obtained.

[0103] 3) Fluorescein staining: After fixing the rabbit in the rabbit box, fluorescein eye drops were instilled into the conjunctival sacs of both rabbits. After blinking 3 times, the staining of the corneas of both eyes was examined under cobalt blue light with a slit lamp. The common corneal fluorescein staining rating method was used for grading: no staining was grade 0, grade 1 was ≤1 / 8 staining, grade 2 was >1 / 8-1 / 4 staining, grade 3 was >1 / 4-1 / 2 staining, and grade 4 was >1 / 2 staining.

[0104] 4. Results

[0105] 4.1 Effects of fermented emulsion on rabbit tear secretion, BUT, and corneal fluorescein staining grading

[0106] Compared with the control group, the tear secretion and BUT of rabbits in the model group were decreased (both P<0.01), while the corneal fluorescein staining grade was increased (P<0.01). Compared with the model group, the tear secretion and BUT of rabbits in the high, medium, and low dose groups of the fermented composition were all increased (both P<0.01), while the corneal fluorescein staining grade was decreased (both P<0.01). Compared with the low dose group of the fermented composition, the BUT of rabbits in the high dose group of the fermented composition was increased (P<0.01), while the corneal fluorescein staining grade was decreased (both P<0.01), as shown in Table 2.

[0107] Table 2. Tear secretion, BUT, and corneal fluorescein staining grading of mice in each group.

[0108]

[0109] Note: #Compared with the blank control group: P<0.05; ##Compared with the blank control group: P<0.01;

[0110] *Compared with the model control group: P < 0.05; **Compared with the model control group: P < 0.01;

[0111] △Compared with the positive control group of traditional Chinese medicine: P<0.05; △△Compared with the positive control group of traditional Chinese medicine: P<0.01;

[0112] ○ Compared with the positive control group of Western medicine: P < 0.05; ○○ Compared with the positive control group of Western medicine: P < 0.01;

[0113] ● Compared with the high-dose fermentation composition: P < 0.05; ● ● Compared with the high-dose fermentation composition group: P < 0.01.

[0114] According to the test results in Table 2 above, the composition of the present invention can effectively increase the tear secretion, prolong the tear film breakup time, and reduce corneal damage in the experimental rabbit dry eye model. However, changing the type or mass ratio of the components in the comparative ratio will affect the therapeutic effect of the composition on the rabbit dry eye model to a certain extent. This indicates that only the composition of the present invention can achieve a significant therapeutic effect on the experimental rabbit dry eye model induced by blue light irradiation.

[0115] In addition, as can be clearly seen from Figure 1, compared with the model group, the corneal fluorescein staining grade of rabbits in the traditional Chinese medicine positive control group, the Western medicine positive control group, and the high, medium and high dose groups of the fermentation composition were all reduced.

[0116] Obviously, the described embodiments are only individual embodiments of the present invention, and not all embodiments. All other implementations obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the protection scope of the present invention.

Claims

1. A fermentation composition for assisting in relieving eye strain, characterized in that: The preparation method comprises the following components in parts by weight: 10-20 parts of chrysanthemum, 10-20 parts of wolfberry, 5-15 parts of wine-processed polygonatum, 10-20 parts of codonopsis, 5-10 parts of stir-fried cassia seed, and 5-10 parts of rose; the mass ratio of chrysanthemum, wolfberry, and codonopsis is 1-2:1-2:1-2; the mass ratio of wine-processed polygonatum, stir-fried cassia seed, and rose is 0.5-1.5:0.5-1:0.5-1; the preparation method includes the following steps: (1) after cleaning the raw materials, add water and decoct to obtain a decoction; (2) activate and culture the strain to obtain a fermentation seed liquid; (3) inoculate the fermentation seed liquid into the decoction. Fermentation is carried out to obtain a fermentation broth, which is then dried to obtain the fermentation composition. The aqueous decoction is sterilized in a water bath at 80℃ for 10 min and then rapidly cooled to 4±0.5℃ for pasteurization. The aqueous decoction is diluted 4-6 times with sterile water. Fermentation seed liquids of *Lactobacillus reuteri*, *Lactobacillus plantarum*, *Lactobacillus fermentatus*, *Lactobacillus pentosus*, and *Lactobacillus paracasei* are simultaneously added to the diluted aqueous decoction at a mass ratio of 1:1:1:1:1, with an inoculation amount of 5-8% of the weight of the medicinal material. Anaerobic fermentation is carried out at 150 rpm / min and 37℃ for 36 h. The fermentation broth is then dried to obtain the fermentation composition.

2. The fermentation composition according to claim 1, characterized in that: It is composed of the following components in parts by weight: 12-18 parts chrysanthemum, 12-18 parts wolfberry, 8-12 parts wine-processed polygonatum, 12-18 parts codonopsis, 5-8 parts stir-fried cassia seed and 5-8 parts rose.

3. The fermentation composition according to claim 1, characterized in that: The mass ratio of chrysanthemum, wolfberry, and codonopsis is 1:1:1; the mass ratio of wine-processed polygonatum, stir-fried cassia seed, and rose is 1:0.6:0.

6.

4. The fermentation composition according to claim 3, characterized in that: It consists of the following components in parts by weight: 15 parts chrysanthemum, 15 parts wolfberry, 10 parts wine-processed polygonatum, 15 parts codonopsis, 6 parts stir-fried cassia seed and 6 parts rose.

5. The fermentation composition according to claim 1, characterized in that: The specific steps of activation culture described in step (2) are as follows: Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosaccharide, and Lactobacillus paracasei are respectively cultured anaerobically at 37°C for 48 hours on MRS solid medium to activate the strains. After activation, they are inoculated into MRS liquid medium and cultured anaerobically at 37°C for 18 hours for expansion culture. The expanded bacterial suspension is centrifuged at 6000 rpm for 3 minutes at 4°C to collect the bacterial sludge, and washed with 0.9% sterile physiological saline. The absorbance of the washed bacterial suspension at 600 nm is adjusted to reach 1.0±0.2, and the fermentation seed liquids of Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosaccharide, and Lactobacillus paracasei are obtained respectively.

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