Plant fermentation composition for improving exercise tolerance

Abstract

The invention provides a plant fermentation composition for improving exercise tolerance, and belongs to the field of non-alcoholic beverages. The beverage comprises the following components: fermented roxburgh rose juice, a fermented radix astragali extract, an angelica sinensis extract, a lucid ganoderma extract, a ginseng extract and a black tea extract. The fermented radix astragali seu hedysari extract is obtained by performing aerobic fermentation on radix astragali seu hedysari through bacillus subtilis, sterilizing and filtering; the fermented roxburgh rose juice is obtained by pulping new roxburgh rose, filtering, fermenting with lactobacillus plantarum, filtering and taking filtrate. According to the composition disclosed by the invention, through a multi-target-point synergistic effect, the energy metabolism efficiency is remarkably optimized, and motor glycogen depletion and lactic acid accumulation are delayed; meanwhile, the activity of an organism antioxidant enzyme system is enhanced, and damage of oxidative stress to skeletal muscles is relieved; and inflammatory response induced by motion can be inhibited, and muscle injury repair is accelerated. The comprehensive performance is that the exercise endurance is obviously improved, the exhaustion time is prolonged, and the composition has an exact effect on improving the exercise performance.

Description

Technical Field

[0001] This invention belongs to the field of non-alcoholic beverages, and particularly relates to a plant-based fermented composition for improving athletic endurance. Background Technology

[0002] Exercise-induced fatigue refers to a state in which the body's physiological processes are unable to maintain their functions at a specific level due to exercise itself. Its mechanisms involve multiple aspects, including energy metabolism disorders, oxidative stress damage, inflammatory responses, and changes in central nervous system function. With the increasing awareness of fitness among the general public and the development of professional competitive sports, how to effectively delay the onset of exercise-induced fatigue, enhance exercise endurance, and promote post-exercise recovery has become a research hotspot in the fields of sports medicine and nutrition.

[0003] In terms of energy metabolism, prolonged or high-intensity exercise leads to the rapid depletion of the body's energy substances (such as muscle glycogen and liver glycogen), accompanied by the accumulation of metabolic products such as lactic acid, which in turn inhibits muscle contraction function and reduces exercise capacity. Studies have shown that enhancing glycogen reserves, increasing the proportion of energy supplied by fatty acid oxidation, and maintaining stable adenosine triphosphate (ATP) levels are key metabolic regulatory strategies for delaying fatigue and improving endurance.

[0004] Oxidative stress is another important trigger for exercise-induced fatigue. During strenuous exercise, the body's oxygen consumption increases significantly, leading to increased production of reactive oxygen species (ROS). Excessive ROS can attack cell membrane lipids, proteins, and DNA, causing damage to skeletal muscle cells and mitochondrial dysfunction, thereby accelerating the fatigue process. Therefore, enhancing the activity of endogenous antioxidant enzymes (such as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT)) and inhibiting the production of lipid peroxidation products (such as malondialdehyde (MDA)) are important ways to alleviate exercise-induced oxidative damage.

[0005] Furthermore, exercise-induced inflammatory responses are closely related to fatigue. Pro-inflammatory factors released after muscle micro-injuries can exacerbate tissue damage and delay the recovery process. Regulating the balance of inflammatory factors and inhibiting excessive inflammatory responses can help accelerate post-exercise repair and improve training adaptability.

[0006] In recent years, the application of functional components derived from natural plants in sports nutrition has received widespread attention. Studies have found that bioactive substances such as polysaccharides, saponins, polyphenols, and flavonoids found in various plant extracts can exert anti-fatigue and exercise endurance-enhancing effects through mechanisms such as multi-target regulation of energy metabolism, enhanced antioxidant defense, and inhibition of inflammatory responses. For example, polysaccharides can delay fatigue by increasing glycogen reserves and regulating mitochondrial function; polyphenols have strong free radical scavenging capabilities and can reduce exercise-induced oxidative damage; and saponins may enhance muscle contraction function by activating energy metabolism-related signaling pathways.

[0007] However, the active ingredients in natural plant materials often exist in bound or macromolecular forms, resulting in low bioavailability when used directly, thus limiting their full efficacy. To address this issue, researchers have recently explored the use of bio-fermentation technology to pretreat plant materials. Probiotic fermentation utilizes enzyme systems produced by microorganisms (such as cellulase, hemicellulase, and β-glucosidase) to bio-enzymatically hydrolyze plant cell walls, promoting the efficient release of active ingredients. Simultaneously, the fermentation process can convert macromolecules into more easily absorbed small-molecule metabolites and may generate new functional compounds, thereby enhancing the overall bioactivity and utilization efficiency of the raw materials. Existing studies have shown that probiotic fermentation significantly increases the total phenolic and total flavonoid content and antioxidant activity in some plant materials, and also improves their bioavailability during in vitro digestion.

[0008] Nevertheless, current technologies still lack comprehensive solutions for improving exercise endurance based on the synergistic effects of multiple components and optimized probiotic fermentation processes. Single-component or simply compounded plant extracts often fail to simultaneously meet multiple needs such as energy metabolism regulation, antioxidant protection, and anti-inflammatory repair, and the stability and bioavailability of active ingredients still need improvement. Therefore, developing a functional product that can systematically delay exercise-induced fatigue, enhance exercise endurance, and also possess good safety and absorption properties has significant practical implications and application value. Summary of the Invention

[0009] The purpose of this invention is to provide a plant fermentation composition, comprising the following components in parts by weight: Fermented prickly pear juice 500-800 Fermented Astragalus extract 80-100 Angelica extract 40-60 Ganoderma lucidum extract 40-60 Ginseng extract 20-30 Black tea extract 30-50; The fermented Astragalus extract is obtained by sterilizing and filtering Astragalus after aerobic fermentation with Bacillus subtilis. The fermented prickly pear juice is obtained by pulping and filtering fresh prickly pears, fermenting them with Lactobacillus plantarum, and then filtering the filtrate.

[0010] Preferably, the preparation method of the Astragalus ferment includes the following steps: S1: Take Astragalus membranaceus, dry it, and then sieve it to make Astragalus membranaceus powder; S2: Based on the mass of Astragalus membranaceus, add the following ingredients to the Astragalus membranaceus powder: Potassium dihydrogen phosphate, at least 0.5%; Magnesium sulfate heptahydrate, at least 0.1%; Manganese sulfate monohydrate, at least 0.02%. Ferrous sulfate heptahydrate, at least 0.01%; Then stir evenly, adjust the moisture content to 55-60%, and the pH value to 7.2±0.2; to prepare the Astragalus fermentation substrate; S3: Aerobic fermentation of activated Bacillus subtilis seed liquid in Astragalus membranaceus fermentation substrate; S4: Dry the fermented Astragalus membranaceus substrate until the moisture content is ≤10%; then add at least 10 times the volume of water and cook for at least 1.5 hours; then filter and collect the filtrate to obtain the fermented Astragalus membranaceus extract.

[0011] In step S3, the fermentation conditions are a temperature of 36.5-37.5℃ and an aeration rate of ≥1.0 VVM; fermentation is considered complete when the fermentation lasts for at least 36 hours and the pH drops to ≤6.5.

[0012] Preferably, the method for preparing the fermented prickly pear juice includes the following steps: S1: Wash fresh prickly pears, extract the pulp, pulp and filter to obtain prickly pear juice; pasteurize and cool. S2: Mix and dilute the prickly pear juice with water, and add a carbon source to adjust the initial soluble solids content of the mixture to 1015°Brix; S3: Activate Lactobacillus plantarum strains to produce a live count ≥1×10⁻⁶. 9 Seed culture of CFU / mL; S4: Inoculate the Lactobacillus plantarum seed liquid into the mixture obtained in step S2 for fermentation to obtain fermentation broth; S5: Sterilize the fermentation broth; then separate the solid and liquid components to obtain fermented prickly pear juice.

[0013] The fermentation conditions in step S2 are: micro-anaerobic, fermentation temperature of 35-37℃, and fermentation time of at least 48 hours.

[0014] The fermentation is terminated in step S2 when the pH value is monitored after 48 hours of fermentation. Fermentation is considered complete when the pH value drops below 3.0 and changes by ≤0.1 within 4 hours.

[0015] In step S4, the fermentation temperature is 37±0.5℃, the fermentation time is 48 hours, and the dissolved oxygen (DO) is ≤10%.

[0016] The present invention also provides a method for preparing the aforementioned plant fermentation composition, wherein fermented astragalus extract, angelica extract, ganoderma extract, ginseng extract, and black tea extract are added to fermented prickly pear juice, stirred, homogenized, degassed, and sterilized to obtain the plant fermentation composition.

[0017] The present invention also provides the use of the aforementioned plant fermentation composition in the preparation of foods that enhance athletic performance.

[0018] The composition of this invention is designed based on the multifactorial mechanism of exercise-induced fatigue. Key raw materials are processed through a specific fermentation process and compounded with a variety of plant extracts to exert synergistic effects on multiple physiological levels, such as energy metabolism regulation, oxidative stress defense, and muscle protection.

[0019] In terms of fermentation process design, this invention employs specific microbial strains to treat different raw materials. Astragalus is fermented aerobicly using Bacillus subtilis, which secretes various extracellular enzymes such as cellulase, hemicellulase, and protease during its growth. These enzymes effectively disrupt the fibrous structure of Astragalus plant cells, promoting the release of intracellular active substances. Simultaneously, the biotransformation during fermentation converts isoflavones in Astragalus into their corresponding aglycones, improving their bioavailability. Prickly pear is fermented using Lactobacillus plantarum. The organic acids produced during the metabolism of this strain lower the pH of the system, inhibiting the growth of other microorganisms. Simultaneously, the enzyme system of lactic acid bacteria acts on the polysaccharides and polyphenols in Prickly pear, promoting the release and conversion of bound phenolic compounds and increasing the content of free phenols. The micro-anaerobic environment during fermentation helps maintain the stability of vitamin C and superoxide dismutase in Prickly pear.

[0020] Regarding the synergistic mechanism of multi-component action, the components in the composition of this invention produce synergistic effects through different physiological pathways. Ginsenosides in ginseng extract can act on the energy metabolism system, enhancing the function of the creatine kinase / phosphocreatine energy buffer system by activating muscle-type creatine kinase (CK-MM) activity, thus maintaining stable intracellular adenosine triphosphate (ATP) levels. Tea polyphenols (mainly catechins) in black tea extract can regulate substrate metabolism patterns, promoting fatty acid oxidation and reducing respiratory quotient by activating the adenosine monophosphate-activated protein kinase (AMPK) signaling pathway, thereby conserving glycogen reserves; caffeine in black tea reduces central nervous system fatigue by antagonizing adenosine receptors. Astragalus polysaccharides in fermented astragalus extract can increase liver and muscle glycogen reserves and reduce exercise-induced blood lactate accumulation.

[0021] Regarding antioxidant defense mechanisms, this invention constructs a multi-layered antioxidant system. Fermented prickly pear juice provides high levels of vitamin C, superoxide dismutase (SOD), and polyphenolic metabolites generated after fermentation. These substances exert their effects by directly scavenging free radicals, chelating metal ions, and providing reducing equivalents. Ganoderma lucidum extract contains polysaccharides and triterpenoids that can activate the endogenous antioxidant enzyme system and enhance cellular adaptability to oxidative stress by regulating the Keap1 / Nrf2 / HO-1 signaling pathway. Angelica sinensis extract contains ferulic acid with a phenolic hydroxyl structure, which can act as a hydrogen donor to directly scavenge free radicals; Angelica sinensis polysaccharides can increase the activity of hepatic catalase (CAT), enhancing the body's antioxidant defense capabilities. Black tea extract also contains tea polyphenols with strong free radical scavenging capabilities that can inhibit lipid peroxidation chain reactions.

[0022] Regarding muscle protection mechanisms, the components work synergistically to reduce exercise-induced muscle damage. Angelica sinensis extract regulates iron metabolism, lowers serum hepcidin concentration, increases serum iron levels, and improves exercise-induced anemia, providing the necessary oxygen and nutrients for muscle repair. Ganoderma lucidum extract can reduce serum creatine kinase (CK) and lactate dehydrogenase (LDH) levels, alleviating the degree of muscle cell membrane damage. Tea polyphenols in black tea extract can inhibit the release of exercise-induced pro-inflammatory factors (TNF-α, IL-1β, IL-6), regulating the inflammatory response to a state conducive to tissue repair.

[0023] The plant fermentation composition provided by this invention has the following beneficial effects: Enhancing Energy Metabolism Efficiency: The ginseng extract and black tea extract in the composition work synergistically. On the one hand, ginsenosides activate the creatine kinase / phosphocreatine energy buffer system, maintaining stable ATP levels during exercise; on the other hand, tea polyphenols promote fatty acid oxidation for energy supply, conserving glycogen reserves. This dual regulatory mechanism of energy metabolism can delay exercise-induced energy depletion and prolong exercise duration. Simultaneously, astragalus polysaccharides from fermented astragalus extract can increase liver glycogen reserves, providing more sustained energy support for exercise.

[0024] Enhancing the body's antioxidant defense capabilities: Fermented prickly pear juice, together with Ganoderma lucidum extract, Angelica sinensis extract, and black tea extract, forms a multi-layered antioxidant network. Fermented prickly pear juice provides vitamin C, SOD, and polyphenols that directly scavenge free radicals; Ganoderma lucidum extract upregulates the expression of endogenous antioxidant enzymes by activating the Nrf2 signaling pathway; Angelica sinensis extract increases liver CAT activity; and black tea extract inhibits the lipid peroxidation chain reaction. This multi-layered antioxidant system can effectively eliminate excess reactive oxygen species generated during exercise, reduce oxidative stress damage to skeletal muscle cells, and delay the onset of fatigue.

[0025] Reducing exercise-induced muscle damage: The composition synergistically protects muscle structure and function through multiple mechanisms. Angelica sinensis extract improves exercise-induced anemia, providing muscles with sufficient oxygen and nutrients; Ganoderma lucidum extract reduces serum creatine kinase and lactate dehydrogenase levels, mitigating the degree of muscle cell membrane damage; black tea extract inhibits the release of pro-inflammatory factors, regulates the balance of inflammatory responses, and promotes muscle repair after exercise. The combined effect of these actions manifests as a shorter recovery time and improved continuous exercise capacity.

[0026] Improving metabolic state during exercise: The components in the composition synergistically regulate the balance of glucose and lipid metabolism, reduce lactic acid accumulation during exercise, and delay the time when blood lactate reaches the threshold. At the same time, by optimizing substrate utilization patterns, it increases the proportion of fat for energy and reduces the respiratory quotient, enabling the body to maintain a stable exercise state for a longer period of time. Detailed Implementation

[0027] To better understand the present invention, the present invention will be further described below with reference to specific serial numbers. The terminology used in the serial numbers is for describing specific embodiments and does not constitute a limitation on the scope of protection of the present invention.

[0028] In the specific implementation methods, unless otherwise specified, the experimental methods used are all conventional methods, and the materials and reagents used are all commercially available unless otherwise specified.

[0029] Unless otherwise specified, percentages, % and so on in the specific implementation method are assumed to be mass percentages.

[0030] The black tea extract used in this invention is a commercially available water-extracted powder, and its tea polyphenol content was tested to be 28.4%.

[0031] The brewing yeast used in this invention has the Latin name Saccharomyces cerevisiae.

[0032] The plant lactic acid bacteria used in this invention has the Latin name Lactiplantibacillus plantarum.

[0033] The Bacillus subtilis used in this invention has the Latin name Bacillus subtilis.

[0034] The black tea extract used in this invention is a commercially available water-extracted solid powder with a tea polyphenol content of 36.7%.

[0035] The Angelica sinensis, Astragalus membranaceus, Ganoderma lucidum, and ginseng used in this invention all meet the requirements of the relevant entries in the Chinese Pharmacopoeia; Prickly pear meets the requirements of the Guizhou Province Traditional Chinese Medicine Processing Standards 2005 Edition; and black tea meets the requirements of the Shandong Province Traditional Chinese Medicine Standards 2012 Edition.

[0036] Example 1: Preparation of fermented prickly pear juice, including the following steps: S1: Select fresh, uniformly ripe, and mold-free prickly pears, and wash them with clean water. Remove the thorns, seeds, and stem, and use only the pulp.

[0037] The pulp is crushed and pulped in a pulping machine to obtain prickly pear pulp. The pulp is then filtered through an 80-mesh stainless steel sieve to obtain prickly pear juice.

[0038] Heat the prickly pear juice to 75-80℃ and maintain for 20 minutes; then cool and set aside for later use after sterilization.

[0039] S2: Mix prickly pear juice with purified water in a 1:2 ratio. Then add glucose to bring the initial soluble solids content to 10°Brix; check the pH value and adjust it to the range of 3.0-3.5.

[0040] S3: Inoculate the cryopreserved *Lactobacillus plantarum* strain into MRS liquid medium under aseptic conditions and activate it at 37°C until it reaches the late logarithmic growth phase (viable count ≥ 1 × 10⁻⁶). 9 The seed solution was prepared by mixing CFU / mL.

[0041] Inoculation: Under aseptic conditions, pump the activated seed culture into the cooled fermenter at an inoculation rate of 3% (v / v). Start gentle stirring (50 rpm) to ensure even distribution of the inoculum.

[0042] Ferment according to the following parameters: Temperature: 37±0.5°C; maintain a micro-anaerobic environment (dissolved oxygen DO<10%); fermentation for 48 hours; Then, the pH value is checked every 6 hours; if the pH value changes by ≤0.1 within 6 hours, the fermentation is considered complete.

[0043] S3 Post-processing: After fermentation, the material is rapidly cooled to 4°C. The fermentation broth is then centrifuged to separate the solids and liquids, and the filtrate is sterilized under ultra-high pressure and then refrigerated and sealed for later use.

[0044] Example 2: Preparation of prickly pear juice, including the following steps: S1: Select fresh, uniformly ripe, and mold-free prickly pears, and wash them with clean water. Remove the thorns, seeds, and stem, and use only the pulp.

[0045] S2: Mix prickly pear juice with purified water in a 1:2 ratio. Then add glucose to bring the initial soluble solids content to 10°Brix; stir well and homogenize for 10 minutes.

[0046] The mixture is then centrifuged to separate the solids and liquids, and the filtrate is sterilized by ultra-high pressure and then refrigerated and sealed for later use to obtain prickly pear juice.

[0047] Example 3: Preparation of fermented Astragalus extract, comprising the following steps: S1: Take Astragalus membranaceus, dry it, and pass it through a 20-mesh sieve to make red ginseng powder; S2: Based on the mass of Astragalus membranaceus, add the following ingredients to the red ginseng powder: Potassium dihydrogen phosphate, 0.5%; Magnesium sulfate heptahydrate, 0.1%; Manganese sulfate monohydrate, 0.02% Ferrous sulfate heptahydrate, 0.01%; Then stir evenly, adjust the moisture content to 50-60%, and the pH value to 7.2±0.2; to prepare the red ginseng fermentation substrate; Sterilize the fermentation container at 121℃ for 20 minutes; then cool and set aside.

[0048] S3: Inoculate activated Bacillus subtilis seed culture into the Astragalus membranaceus fermentation substrate; the viable count of Bacillus subtilis seed culture ≥ 10-1 8 CFU / mL; the inoculation amount was 3% (v / w) of Astragalus membranaceus.

[0049] Then ferment under the following conditions: 36.5-37.5℃, ventilation rate ≥1.0 VVM; After 36 hours of fermentation, the pH value is checked every 4 hours. Fermentation is considered complete when the pH drops to ≤6.5.

[0050] S4: Dry the fermented Astragalus membranaceus substrate under reduced pressure until the moisture content is ≤10%; Then add at least 10 times the volume of water and soak for 30 minutes; then heat and cook for 1.5 hours; filter and collect the filtrate to obtain fermented astragalus extract.

[0051] Example 4: Preparation of a plant fermentation composition, comprising the following steps: S1: Weigh out the raw materials according to the mass fractions in Table 1.

[0052] S2: Mix all raw materials (except black tea extract and donkey-hide gelatin) to obtain a mixture. Then, melt the donkey-hide gelatin and add it to the mixture along with the black tea extract. Maintain a vacuum concentration at 60°C until the relative density is ≥1.25 (60°C); to obtain a plant fermentation composition.

[0053] Table 1 The extracts of Astragalus membranaceus, Angelica sinensis, Ginseng, and Black Tea listed in Table 1 are all commercially available and are water-soluble solid powders.

[0054] Example 5: Animal experiments to determine anti-fatigue efficacy Rats were randomly grouped after purchase and kept in a quiet environment for 10 days.

[0055] The negative control group was fed distilled water by gavage at a dose of 0.3 mL / 10 g body weight each time; the positive control group was fed Red Bull beverage by gavage at a dose of 0.3 mL / 10 g each time. The experimental group was fed the plant fermentation composition obtained in Example 4 with an equal amount of water at a dose of 0.3 mL / 10 g (i.e., the actual dose was 0.15 mL / 10 g) per body weight.

[0056] Rats in each group were fed continuously for 30 days. After 30 days, the rats were gavaged for 30 minutes and then placed in a swimming pool and driven to swim continuously. The water temperature was maintained at 25°C.

[0057] Blood samples were collected immediately after exercise, plasma was separated by centrifugation, and blood lactate concentration was determined by enzymatic method; a lower blood lactate concentration is more likely to indicate that a substance has a better anti-fatigue effect.

[0058] The results are shown in Table 2.

[0059] Table 2 The serial numbers in Table 2 follow those of the plant fermentation composition obtained in Example 4.

[0060] According to Table 1 and Table 2: Comparing the experimental results of items 1 and 4, and 2 and 5, reveals that fermentation is the key factor determining the anti-fatigue effect of the composition. While maintaining other components largely consistent, the combination of fermented prickly pear juice and fermented astragalus extract (items 1 and 2) exhibited significantly better anti-fatigue effects than the combination of unfermented prickly pear juice and unfermented astragalus extract (items 4 and 5). This indicates that the active ingredients in astragalus fermented with Bacillus subtilis and prickly pear fermented with Lactobacillus plantarum undergo biotransformation beneficial to anti-fatigue efficacy, including increased release efficiency of active substances, degradation of macromolecules, and generation of new functional metabolites, thereby enhancing overall efficacy.

[0061] The results of experiments 6, 7, and 8 show that the anti-fatigue effect decreased to varying degrees when certain key components were missing from the composition. Experiment 6, which retained fermented prickly pear juice and fermented astragalus extract but lacked angelica extract, ganoderma extract, ginseng extract, and black tea extract, was significantly less effective than the combination of all components. Experiment 7, lacking angelica and ganoderma but retaining ginseng and black tea, had an effect similar to that of experiment 6, which lacked even more components. Experiment 8, retaining only fermented prickly pear juice and fermented astragalus extract, also showed unsatisfactory results. This trend indicates that there is a synergistic effect among multiple plant extracts, and that a single or few components are insufficient to achieve the comprehensive effect of a multi-component combination.

[0062] Different components play different functional roles in anti-fatigue efficacy. The simultaneous absence of ginseng extract and black tea extract (number 6) significantly reduced the effect, suggesting that these two types of components may play a key role in energy metabolism regulation, consistent with the mechanisms by which ginsenosides optimize energy utilization efficiency and tea polyphenols promote lipid oxidation in existing studies. The simultaneous absence of angelica extract and ganoderma extract (numbers 7 and 8) also reduced the effect, suggesting that these two types of components may make important contributions to antioxidant protection and muscle repair, consistent with the mechanisms by which angelica regulates iron metabolism and improves exercise-induced anemia, and ganoderma enhances antioxidant defense through the Nrf2 pathway.

[0063] Comparing No. 3 and No. 1 reveals that even when fermented prickly pear juice is replaced by unfermented prickly pear juice, as long as fermented astragalus extract and other extracts are retained, the effect is still better than No. 5, which uses only unfermented raw materials, but weaker than No. 1, which uses all fermented components. This indicates that the contribution of fermentation treatment to different raw materials may vary. Fermentation treatment of prickly pear has a more significant effect on enhancing its anti-fatigue efficacy, while fermentation treatment of astragalus also has important value. This also verifies the rationality of the technical route of using fermentation technology to treat key raw materials.

[0064] This invention processes key raw materials through fermentation technology and combines them with various plant extracts to achieve synergistic effects of multiple components. Among them, fermented prickly pear juice and fermented astragalus extract are the core basis for anti-fatigue effects, while angelica, ganoderma, ginseng and black tea extracts work together as synergistic components.

[0065] The above detailed description is a specific description of one of the feasible embodiments of the present invention. This embodiment is not intended to limit the patent scope of the present invention. All equivalent implementations or modifications that do not depart from the present invention should be included within the scope of the technical solution of the present invention.

Claims

1. A plant fermentation composition, characterized in that, Calculated by parts by weight, it includes the following components: Fermented prickly pear juice 500-800 Fermented Astragalus extract 80-100 Angelica extract 40-60 Ganoderma lucidum extract 40-60 Ginseng extract 20-30 Black tea extract 30-50; The fermented Astragalus extract is obtained by sterilizing and filtering Astragalus after aerobic fermentation with Bacillus subtilis. The fermented prickly pear juice is obtained by pulping and filtering fresh prickly pears, fermenting them with Lactobacillus plantarum, and then filtering the filtrate.

2. The plant fermentation composition according to claim 1, characterized in that, The preparation method of the Astragalus ferment includes the following steps. S1: Take Astragalus membranaceus, dry it, and then sieve it to make Astragalus membranaceus powder; S2: Based on the mass of Astragalus membranaceus, add the following ingredients to the Astragalus membranaceus powder: Potassium dihydrogen phosphate, at least 0.5%; Magnesium sulfate heptahydrate, at least 0.1%; Manganese sulfate monohydrate, at least 0.02%. Ferrous sulfate heptahydrate, at least 0.01%; Then stir evenly, adjust the moisture content to 55-60%, and the pH value to 7.2±0.2; to prepare the Astragalus fermentation substrate; S3: Aerobic fermentation of activated Bacillus subtilis seed liquid in Astragalus membranaceus fermentation substrate; S4: Dry the fermented Astragalus membranaceus substrate until the moisture content is ≤10%; then add at least 10 times the volume of water and cook for at least 1.5 hours; then filter and collect the filtrate to obtain the fermented Astragalus membranaceus extract.

3. The plant fermentation composition according to claim 2, characterized in that, In step S3, the fermentation conditions are a temperature of 36.5-37.5℃ and an aeration rate of ≥1.0 VVM; fermentation is considered complete when the fermentation lasts for at least 36 hours and the pH drops to ≤6.

5.

4. The fermented sports composition according to claim 1, characterized in that, The preparation method of the fermented prickly pear juice includes the following steps: S1: Wash fresh prickly pears, extract the pulp, pulp and filter to obtain prickly pear juice; pasteurize and cool. S2: Mix and dilute the prickly pear juice with water, and add a carbon source to adjust the initial soluble solids content of the mixture to 1015°Brix; S3: Activate Lactobacillus plantarum strains to produce a live count ≥1×10⁻⁶. 9 CFU / mL seed culture; S4: Inoculate the Lactobacillus plantarum seed liquid into the mixture obtained in step S2 for fermentation to obtain fermentation broth; S5: Sterilize the fermentation broth; then separate the solid and liquid components to obtain fermented prickly pear juice.

5. The fermented sports composition according to claim 2, characterized in that, The fermentation conditions in step S2 are: micro-anaerobic, fermentation temperature of 35-37℃, and fermentation time of at least 48 hours.

6. The fermented sports composition according to claim 2, characterized in that, The fermentation is terminated in step S2 when the pH value is monitored after 48 hours of fermentation. Fermentation is considered complete when the pH value drops below 3.0 and changes by ≤0.1 within 4 hours.

7. The fermented sports composition according to claim 2, characterized in that, In step S4, the fermentation temperature is 37±0.5℃, the fermentation time is 48 hours, and the dissolved oxygen (DO) is ≤10%.

8. A method for preparing the plant fermentation composition according to any one of claims 1-7, characterized in that, Fermented Astragalus membranaceus extract, Angelica sinensis extract, Ganoderma lucidum extract, ginseng extract, and black tea extract were added to fermented prickly pear juice, stirred, homogenized, degassed, and sterilized to obtain a plant fermentation composition.

9. Use of the plant fermentation composition according to any one of claims 1-7 in the preparation of food for enhancing athletic performance.

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