A blood pressure lowering fermented composition and a method of making the same

Abstract

This invention relates to the field of fermentation, specifically to a blood pressure-lowering fermented composition and its preparation method. By weight, it comprises the following raw materials: 15-25 parts cassia seed, 8-15 parts chrysanthemum, 20-35 parts freeze-dried black chokeberry powder, 10-20 parts laver, 15-30 parts eucommia leaf, 5-12 parts prickly pear polyphenols, and 1-3 parts probiotic fermentation agent. This composition, combining chrysanthemum, eucommia leaf, and black chokeberry, forms a core vascular regulatory combination, exerting its blood pressure-lowering effect through multiple pathways, including inhibiting angiotensin, dilating blood vessels, and resisting oxidative damage.

Description

Technical Field

[0001] This invention relates to the field of fermentation, and more specifically, to a blood pressure-lowering fermentation composition and its preparation method. Background Technology

[0002] Blood pressure, a prevalent chronic cardiovascular disease worldwide, is a major risk factor for serious complications such as myocardial infarction and stroke. Common antihypertensive drugs include clonidine, mecaramine, hydrochlorothiazide, hydralazine, and minoxidil. While long-term reliance on these chemically synthesized antihypertensive drugs can effectively control blood pressure, they often come with various side effects such as dry cough, electrolyte imbalance, and impaired kidney function, leading to limited patient adherence.

[0003] Traditional Chinese medicine believes that the cause of hypertension is "the disease manifests in the liver, but the root cause lies in the kidneys," and that most antihypertensive drugs do not have the function of repairing the liver and kidneys. In traditional Chinese medicine and dietary therapy theories, many food-medicine homologous ingredients are recorded to have effects such as "calming the liver and suppressing yang" and "clearing heat and promoting diuresis," and modern research has also confirmed their potential to lower blood pressure. Patent 202011121752.5 discloses a composition containing Eucommia ulmoides and mulberry leaves and its application. Using Eucommia ulmoides leaves and mulberry leaves as raw materials, it has the effects of lowering blood pressure, lowering blood lipids, lowering blood sugar, and dissolving thrombi, and the effects are significant. Patent 202210030045.8 discloses a composition with blood pressure lowering effect using Eucommia ulmoides as raw material and its preparation method. Eucommia ulmoides leaves are the main raw material, as well as jujube, shiitake mushroom, kudzu root, dried tangerine peel, Solomon's seal, dendrobium, natto, earthworm protein, cassia seed, kelp, hawthorn, sophora japonica flower, sea buckthorn, chrysanthemum, black chokeberry, Eucommia ulmoides leaf, Ampelopsis japonica leaf, and wintersweet.

[0004] Existing decompression compositions involve simply compounding raw materials. First, the plant cell walls remain intact, resulting in low dissolution rates and limited bioavailability of active ingredients under conventional extraction processes. Second, the direct mixing results in poor taste, with a noticeable herbal flavor that affects consumer acceptance. Third, the different components have significantly different physicochemical properties, making them prone to degradation or interactions during processing and storage, leading to poor product stability. Summary of the Invention

[0005] The purpose of this invention is to provide a blood pressure-lowering fermented composition, which combines chrysanthemum, eucommia leaves and black chokeberry to form a core vascular regulation combination, exerting a blood pressure-lowering effect through multiple pathways such as inhibiting angiotensin, dilating blood vessels, and resisting oxidative damage.

[0006] Another objective of this invention is to provide a method for preparing a blood pressure-lowering fermented composition, which uses freeze-thaw cycles and stepwise fermentation to generate abundant primary metabolites and enzyme systems, making full use of the effective components in the raw materials.

[0007] The technical problem solved by this invention is achieved by the following technical solution.

[0008] On one hand, embodiments of the present invention provide a blood pressure-lowering fermented composition, comprising the following raw materials by weight: 15-25 parts of cassia seed, 8-15 parts of chrysanthemum, 20-35 parts of freeze-dried black chokeberry powder, 10-20 parts of laver, 15-30 parts of eucommia leaf, 5-12 parts of prickly pear polyphenols, and 1-3 parts of probiotic fermentation agent.

[0009] In some embodiments of the present invention, the ingredients include the following by weight: 20 parts of cassia seed, 10 parts of chrysanthemum, 30 parts of freeze-dried black chokeberry powder, 15 parts of laver, 20 parts of eucommia leaf, 10 parts of prickly pear polyphenols, and 2 parts of probiotic fermentation agent.

[0010] In some embodiments of the present invention, the probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of (2-3):(1-2):1. In some embodiments of the present invention, the probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 3:2:1.

[0011] On the other hand, embodiments of the present invention provide a method for preparing a blood pressure-lowering fermented composition, comprising the following steps: S1 Raw Material Pretreatment: After freezing and thawing, cassia seeds, chrysanthemum, eucommia leaves, and laver are dried and pulverized. S2 Solid Pre-fermentation: Mix the materials pulverized in step S1, add water, mix evenly, inoculate with a portion of probiotic starter, and ferment for 24-48 hours; separate the fermentation liquid and solid materials. S3 liquid fermentation: The solid material is subjected to freeze-thaw cycle treatment, then mixed with water, fermentation liquid, and lycopene powder of black chokeberry, and inoculated with the remaining probiotic fermentation agent, and pulsating vacuum fermentation for 72 hours. S4, filter, purify the fermentation broth, concentrate, add prickly pear polyphenols, and dry to obtain the fermentation composition.

[0012] In some embodiments of the present invention, in step S2, the mass of the inoculated probiotic starter is 25-30% of the total mass. In some embodiments of the present invention, the parameters of the pulsed vacuum fermentation are as follows: Fermentation time 0-12 hours: pulsation cycle 150-180 seconds, vacuum degree cyclically changes between 0 and -0.04 MPa; Fermentation time 12-36 hours: pulsation cycle 90-120 seconds, vacuum degree cyclically changes between 0 and -0.06MPa, vacuum degree is maintained at -0.06MPa for 10-15 seconds / cycle; Fermentation time: 36-60 hours; pulsation cycle: 60-90 seconds; vacuum degree: cyclical change between 0 and -0.07 MPa; vacuum degree: -0.07 MPa: 15-20 seconds / cycle. Fermentation time: 60-72 hours; pulsation cycle: 120-150 seconds; vacuum level: cyclical variation between 0 and -0.05 MPa.

[0013] In some embodiments of the present invention, the pressure change rate during the pulsating vacuum fermentation process is 0.005-0.015 MPa / second.

[0014] In some embodiments of the present invention, the fermentation temperature is 30-40°C during the pulsating vacuum fermentation process.

[0015] In some embodiments of the present invention, in steps S1 and S3, the freeze-thaw cycle treatment includes: freezing at -10°C to -20°C for 4-6 hours, then thawing at 25-35°C for 2-3 hours, and repeating the cycle 3-4 times.

[0016] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects: The composition provided by this invention uses cassia seed, chrysanthemum, laver, and eucommia leaf as raw materials. The components work synergistically. Cassia seed (for bowel movement) and laver (rich in potassium and dietary fiber) work together to help lower blood pressure through intestinal regulation and electrolyte balance. Chrysanthemum (vasodilator and anti-inflammatory), eucommia leaf (regulating the RAAS system and improving vascular elasticity), and black chokeberry (antioxidant and endothelial protectant) form a core vascular regulatory combination, exerting their effects through multiple pathways, including inhibiting angiotensin, dilating blood vessels, and combating oxidative damage. Prickly pear polyphenols (a strong antioxidant) act as a synergist, strengthening the overall antioxidant network, protecting the aforementioned active ingredients, and enhancing their biological effects.

[0017] Through probiotic fermentation, the large-molecule polysaccharides and flavonoids in the raw materials are transformed into smaller molecules (such as oligosaccharides and aglycones) that are more easily absorbed, and new active substances (such as γ-aminobutyric acid, GABA) are generated, which significantly improves bioavailability and functional strength.

[0018] The composition preparation method provided by this invention uses freeze-thaw cycles to physically disrupt the plant cell wall structure, making the active ingredients easier to dissolve during subsequent extraction and fermentation, thus significantly improving extraction efficiency. First, a portion of the raw materials undergoes solid-state fermentation, which facilitates probiotic colonization and initiates preliminary enzymatic hydrolysis of the complex substrate, producing abundant primary metabolites and enzyme systems. The solid material, after two freeze-thaw cycles, is then mixed with the pre-fermentation broth and remaining raw materials for liquid-state fermentation. This enables the reuse of enzymatic hydrolysis products and the staged addition of substrate, promoting the accumulation of the target product.

[0019] Pulsating vacuum fermentation employs mild, periodic pressure stress, which activates the stress response of microorganisms and may promote the synthesis of secondary metabolites with depressant functions. By dynamically adjusting the pulsation period and vacuum depth according to the physiological characteristics of microorganisms at different fermentation stages (adaptation phase, logarithmic phase, product synthesis phase, and stationary phase), precise and intelligent control of the fermentation process is achieved, maximizing fermentation efficiency. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0021] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0022] This invention provides a blood pressure-lowering fermented composition, comprising the following raw materials by weight: 15-25 parts of cassia seed, 8-15 parts of chrysanthemum, 20-35 parts of freeze-dried black chokeberry powder, 10-20 parts of laver, 15-30 parts of eucommia leaf, 5-12 parts of prickly pear polyphenols, and 1-3 parts of probiotic fermentation agent.

[0023] The preferred formulation, by weight, includes the following ingredients: 20 parts cassia seed, 10 parts chrysanthemum, 30 parts freeze-dried black chokeberry powder, 15 parts laver, 20 parts eucommia leaf, 10 parts prickly pear polyphenols, and 2 parts probiotic starter.

[0024] The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium bifidum, in a live bacteria ratio of (2-3):(1-2):1. A preferred ratio is 3:2:1.

[0025] Cassia seeds are the dried, mature seeds of the legume *Cassia tora* or *Cassia obtusifolia*. They contain anthraquinones: cassiaside, rhein, emodin methyl ether, etc. (laxative, lipid-lowering); naphthopyranones: cassia lactone, cassia ketone (improving eyesight, neuroprotective); polysaccharides, proteins, and fatty acids. Microbial enzymes partially hydrolyze bound anthraquinone glycosides (such as cassiaside) into free aglycones (such as rhein), potentially enhancing their lipid solubility and biological activity. Proteins are broken down into polypeptides and amino acids, improving nitrogen source utilization.

[0026] Chrysanthemum, the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), belongs to the Asteraceae family. It contains flavonoids such as luteolin, robinin, and farnesin (antioxidant and anti-inflammatory); volatile oils such as borneol, camphor, and chrysanthemum cyclic ketones (cooling and soothing); and chlorogenic acid (antioxidant and liver-protective), among other components.

[0027] After microbial fermentation, flavonoid glycosides undergo partial degradation, the proportion of aglycones increases, and water-soluble active ingredients are more easily dissolved. Together with black chokeberry and prickly pear polyphenols, they form a powerful antioxidant network to scavenge free radicals.

[0028] Black chokeberry freeze-dried powder is made from the fruit of the genus *Sorbus* in the Rosaceae family through freeze-drying. It contains anthocyanins, polyphenols (proanthocyanidins, flavonols (quercetin, rutin derivatives)); and vitamins (VC, VE). Anthocyanins and polyphenols may undergo partial degradation or structural modification under fermentation conditions, but their overall antioxidant system synergizes with microbial metabolites (such as lactic acid), enhancing stability and bioavailability. As an additive in the liquid fermentation stage, it can protect the activity of probiotics and work synergistically with other raw materials.

[0029] Porphyra, a dried seaweed belonging to the genus Porphyra in the phylum Rhodophyta. It contains agar and alginic acid (dietary fiber, gelling agent, adsorbs heavy metals / cholesterol); it is also rich in minerals such as iodine, selenium, iron, and zinc. Through microbial fermentation, the seaweed polysaccharides are partially enzymatically hydrolyzed by the microorganisms, producing low-molecular-weight seaweed oligosaccharides, which have enhanced prebiotic activity and solubility. These help adsorb and eliminate cholesterol, bile acids, and harmful substances from the intestines, strengthening the lipid-lowering and detoxifying effects.

[0030] 5. Eucommia ulmoides leaves, the dried leaves of the Eucommia ulmoides plant (Eucommia family). Contains phenylpropanoids: chlorogenic acid; flavonoids: quercetin, kaempferol glycosides, etc. Iridoids: genipin, aucubin (anti-inflammatory, hepatoprotective); the hypotensive effect of chlorogenic acid synergistically works with the lipid-lowering effect of the formula; chlorogenic acid and flavonoids enhance the overall anti-inflammatory network.

[0031] Rosa rugosa polyphenols are active substances extracted from the fruit of Rosa rugosa, a member of the Rosaceae family. They contain superoxide dismutase (SOD), vitamin C, ellagic acid, catechins, and other compounds. Together with other polyphenols, they form a complex synergistic antioxidant system. They directly provide high concentrations of SOD and vitamin C, working with black chokeberry, chrysanthemum, and other ingredients to create a three-dimensional, multi-layered antioxidant defense system.

[0032] The method for preparing the above-mentioned blood pressure-lowering fermented composition includes the following steps: S1 Raw Material Pretreatment: After freezing and thawing the cassia seeds, chrysanthemum, eucommia leaves, and laver, they are dried and pulverized. The freeze-thaw cycle treatment includes freezing at -10℃ to -20℃ for 4-6 hours, then thawing at 25-35℃ for 2-3 hours, and repeating the cycle 3-4 times.

[0033] S2 Solid-state pre-fermentation: Mix the pulverized materials from step S1, add water, mix thoroughly, inoculate with a portion of probiotic starter culture, and ferment for 24-48 hours; separate the fermentation liquid and solid materials; the mass of the inoculated probiotic starter culture should be 25-30% of the total mass; S3 Liquid Fermentation: Solid materials undergo freeze-thaw cycles, then are mixed with water, fermentation broth, and lyophilized black chokeberry powder, inoculated with the remaining probiotic starter, and fermented under pulsating vacuum for 72 hours; the freeze-thaw cycle includes freezing at -10℃ to -20℃ for 4-6 hours, then thawing at 25-35℃ for 2-3 hours, and repeating the cycle 3-4 times.

[0034] S4, filter, purify the fermentation broth, concentrate, add prickly pear polyphenols, dry, and obtain the fermentation composition.

[0035] The parameters for pulsed vacuum fermentation are as follows: Fermentation time 0-12 hours: pulsation cycle 150-180 seconds, vacuum degree cyclically changes between 0 and -0.04 MPa; Fermentation time 12-36 hours: pulsation cycle 90-120 seconds, vacuum degree cyclically changes between 0 and -0.06MPa, vacuum degree is maintained at -0.06MPa for 10-15 seconds / cycle; Fermentation time: 36-60 hours; pulsation cycle: 60-90 seconds; vacuum degree: cyclical change between 0 and -0.07 MPa; vacuum degree: -0.07 MPa: 15-20 seconds / cycle. Fermentation time: 60-72 hours; pulsation cycle: 120-150 seconds; vacuum level: cyclical variation between 0 and -0.05 MPa.

[0036] During the pulsating vacuum fermentation process, the pressure change rate is 0.005-0.015 MPa / second; the fermentation temperature is 30-40℃.

[0037] Example 1 Prepare the ingredients according to the following proportions: Cassia seed 20 parts, chrysanthemum 10 parts, black chokeberry freeze-dried powder 30 parts, laver 15 parts, eucommia leaf 20 parts, prickly pear polyphenols 10 parts, probiotic starter 2 parts.

[0038] The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 3:2:1.

[0039] Prepare the fermentation composition according to the following steps; S1 Raw Material Pretreatment: Cassia seeds, chrysanthemum, eucommia leaves, and laver are subjected to freeze-thaw cycle treatment, then dried and pulverized; the freeze-thaw cycle treatment parameters are: freezing at -20℃ for 6 hours, then thawing at 25℃ for 2-3 hours, and repeating 3 times.

[0040] S2 Solid-state pre-fermentation: Mix the materials crushed in step S1, add water, mix evenly, inoculate with a portion (50% of the total weight of probiotic starter), seal and ferment for 48 hours; separate the fermentation liquid and solid materials; S3 Liquid Fermentation: Solid materials undergo freeze-thaw cycles, then are mixed with water, fermentation broth, and lyophilized black chokeberry powder, inoculated with the remaining probiotic starter, and fermented under pulsating vacuum at 30-40℃ for 72 hours; the freeze-thaw cycle parameters are: freezing at -10℃ to -20℃ for 6 hours, then thawing at 25℃ for 2-3 hours, repeated 3 times. S4, filter, purify the fermentation broth, concentrate, add prickly pear polyphenols, and dry to obtain the fermentation composition.

[0041] The parameters for pulsed vacuum fermentation are: Fermentation time 0-12 hours: pulsation cycle 180 seconds, vacuum degree cyclically changes between 0 and -0.04 MPa; pressure change rate is 0.015 MPa / second; Fermentation time 12-36 hours: pulsation cycle 120 seconds, vacuum degree cyclically changes between 0 and -0.06MPa, vacuum degree is maintained at -0.06MPa for 15 seconds / cycle; Fermentation time: 36-60 hours; pulsation cycle: 90 seconds; vacuum level: cyclical change between 0 and -0.07 MPa; vacuum level: -0.07 MPa: 20 seconds / cycle. Fermentation time: 60-72 hours; pulsation cycle: 150 seconds; vacuum level: cyclical variation between 0 and -0.05 MPa.

[0042] Example 2 The difference from Example 1 is that the raw materials are prepared according to the following proportions: Cassia seed 15 parts, chrysanthemum 8 parts, black chokeberry freeze-dried powder 20 parts, laver 10 parts, eucommia leaf 15 parts, prickly pear polyphenols 5 parts, probiotic starter 1 part.

[0043] The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 3:2:1.

[0044] The preparation method of the fermentation composition is the same as that in Example 1.

[0045] Example 3 The difference from Example 1 is that the raw materials are prepared according to the following proportions: Cassia seed 25 parts, chrysanthemum 15 parts, black chokeberry freeze-dried powder 35 parts, laver 20 parts, eucommia leaf 30 parts, prickly pear polyphenols 12 parts, probiotic fermentation agent 3 parts.

[0046] The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 3:2:1.

[0047] The preparation method of the fermentation composition is the same as that in Example 1.

[0048] Example 4 The difference from Example 1 is that the probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 2:1:1.

[0049] The proportions and preparation methods of the composition are the same as those in Example 1.

[0050] Example 5 The difference from Example 1 is that the probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 2:2:1.

[0051] The proportions and preparation methods of the composition are the same as those in Example 1.

[0052] Example 6 The difference from Example 1 is that the composition is prepared by the following method: S1 Raw Material Pretreatment: After freezing and thawing, cassia seeds, chrysanthemum, eucommia leaves, and laver are dried and pulverized. The freeze-thaw cycle treatment is as follows: freeze at -20℃ for 4 hours, then thaw at 25℃ for 3 hours, and cycle 4 times.

[0053] S2 Solid-state pre-fermentation: Mix the pulverized materials from step S1, add water, mix thoroughly, inoculate with a portion of probiotic starter, and ferment for 24 hours; separate the fermentation liquid and solid materials; the mass of the inoculated probiotic starter is 30% of the total mass; S3 liquid fermentation: The solid material is subjected to freeze-thaw cycle treatment, then mixed with water, fermentation broth, and lyophilized black chokeberry powder, and inoculated with the remaining probiotic fermentation agent. It is then subjected to pulsating vacuum fermentation at 30-40℃ for 72 hours. The freeze-thaw cycle treatment is as follows: freeze at -20℃ for 4 hours, then thaw at 25℃ for 3 hours, and repeat 4 times.

[0054] S4, filter, purify the fermentation broth, concentrate, add prickly pear polyphenols, dry, and obtain the fermentation composition.

[0055] The parameters for pulsed vacuum fermentation are as follows: Fermentation time 0-12 hours: pulsation cycle 150 seconds, vacuum degree cyclically changes between 0 and -0.04 MPa; pressure change rate is 0.015 MPa / second; Fermentation time 12-36 hours: pulsation cycle 90 seconds, vacuum degree cyclically changes between 0 and -0.06MPa, vacuum degree is maintained at -0.06MPa for 10 seconds / cycle; Fermentation time: 36-60 hours; pulsation cycle: 60 seconds; vacuum level: cyclical change between 0 and -0.07 MPa; vacuum level: -0.07 MPa: 15-20 seconds / cycle. Fermentation time: 60-72 hours; pulsation cycle: 120 seconds; vacuum level: cyclical variation between 0 and -0.05 MPa.

[0056] Example 7 The difference from Example 1 is that the composition is prepared by the following method: S1 Raw Material Pretreatment: After freezing and thawing, cassia seeds, chrysanthemum, eucommia leaves, and laver are dried and pulverized. The freeze-thaw cycle treatment includes freezing at -10℃ for 6 hours and then thawing at 35℃ for 3 hours, and repeating the cycle 4 times.

[0057] S2 Solid-state pre-fermentation: Mix the pulverized materials from step S1, add water, mix evenly, inoculate with a portion of probiotic starter, and ferment for 48 hours; separate the fermentation liquid and solid materials; the mass of the inoculated probiotic starter is 30% of the total mass; S3 Liquid Fermentation: Solid materials undergo freeze-thaw cycle treatment, then are mixed with water, fermentation broth, and lyophilized black chokeberry powder, inoculated with the remaining probiotic starter, and fermented under pulsating vacuum for 72 hours; the freeze-thaw cycle treatment includes: freezing at -10℃ for 6 hours, then thawing at 35℃ for 3 hours, and repeating 4 times.

[0058] S4, filter, purify the fermentation broth, concentrate, and dry to obtain the fermentation composition.

[0059] The parameters for the pulsating vacuum fermentation were the same as those in Example 1.

[0060] Comparative Example 1 The difference from Example 1 is that no black chokeberry freeze-dried powder is added, while the preparation methods of the remaining raw materials and compositions are the same as in Example 1.

[0061] Comparative Example 2 The difference from Example 1 is that no seaweed is added, but the preparation methods of the remaining raw materials and compositions are the same as in Example 1.

[0062] Comparative Example 3 The difference from Example 1 is that no prickly pear polyphenols were added, but the preparation methods of the remaining raw materials and compositions are the same as in Example 1.

[0063] Comparative Example 4 The difference from Example 1 is that the fermentation composition is prepared by the following method: S1 Raw Material Pretreatment: Cassia seeds, chrysanthemum, eucommia leaves, and laver are subjected to freeze-thaw cycle treatment, then dried and pulverized; the freeze-thaw cycle treatment parameters are: freezing at -20℃ for 6 hours, then thawing at 25℃ for 2-3 hours, and repeating 3 times.

[0064] S2 Solid-state pre-fermentation: Mix the materials crushed in step S1, add water, mix evenly, inoculate with a portion (50% of the total weight of probiotic starter) of probiotic starter, and ferment for 48 hours; S3 Liquid Fermentation: Add water and black chokeberry freeze-dried powder, mix, inoculate with the remaining probiotic starter, and ferment in a sealed container for 72 hours; S4. Filter, purify the fermentation broth, concentrate, and dry to obtain the fermentation composition.

[0065] Experimental Example 1. Based on the above embodiments and comparative examples, the nutritional components in each fermentation composition were tested according to the following method, and the results are shown in Table 1.

[0066] Total polyphenol content determination: Folin-Ciocalteu method. Procedure: After reacting the sample solution with Folin reagent and sodium carbonate solution, allow it to stand in the dark and measure the absorbance. Gallic acid was used as the standard, and the results are expressed as gallic acid equivalents (mgGAE / g).

[0067] Determination of total flavonoid content: Aluminum nitrate-sodium nitrite colorimetric method. Procedure: The sample solution is reacted sequentially with sodium nitrite, aluminum nitrate, and sodium hydroxide solutions, and the absorbance is measured. Rutin is used as a standard, and the results are expressed as rutin equivalents (mg RE / g).

[0068] DPPH radical scavenging ability: Sample solutions of different concentrations were mixed with DPPH ethanol solution, and the absorbance was measured after the reaction was carried out in the dark. The half-inhibition concentration (IC50) was calculated; the smaller the value, the stronger the scavenging ability.

[0069] FRAP iron reduction / antioxidant capacity: The sample solution was mixed with the FRAP working solution, and the absorbance was measured after the reaction. Ferrous sulfate was used as the standard curve, and the results are expressed as equivalent Fe²⁺ per gram of sample. + millimoles (mmol Fe²) + / g) indicates.

[0070] Table 1

[0071] 2. Animal experiments Animal model establishment: Healthy male SD mice were randomly divided into a normal group, a high-fat model group, various experimental sample groups (examples and comparative examples), and a positive control group. Except for the normal group, the other groups were fed a high-fat diet for 4-6 weeks to establish a hyperlipidemia model.

[0072] Drug intervention: After successful modeling, each experimental group was administered the corresponding dose of the fermentation composition suspension of Examples 1-7 by gavage daily, the normal group and the high-lipid model group were administered the same volume of water by gavage, and the positive control group was administered a quantitative lipid-lowering drug (simvastatin) by gavage, for a period of 4 weeks.

[0073] After the last dose, patients fasted, blood was collected, and serum was separated by centrifugation. Total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) were measured using a fully automated biochemical analyzer.

[0074] Liver tissue homogenate was collected and tested using a reagent kit. Malondialdehyde (MDA): Thiobarbituric acid method, reflects the degree of lipid peroxidation.

[0075] Superoxide dismutase (SOD): Hydroxylamine method, reflecting the activity of antioxidant enzymes.

[0076] Glutathione peroxidase (GSH-Px): Colorimetric method.

[0077] The test results are shown in Table 2.

[0078] Table 2

[0079] As can be seen from Table 2, the compositions of Examples 1 and 3 have outstanding effects in lowering blood lipids (TC, TG, LDL-C↓, HDL-C↑) and protecting the liver with antioxidant properties (MDA↓, SOD, GSH-Px↑), which are close to or partially superior to the positive control drug (simvastatin).

[0080] Comparative Example 1 (lacking black chokeberry): The lipid-lowering effect was significantly weakened, and the improvement of antioxidant indicators (SOD, GSH-Px) was not significant, proving that black chokeberry is the key ingredient for antioxidant effects.

[0081] Comparative Example 4 (without pulsed vacuum fermentation process): No significant improvement was observed in any of the blood lipid indicators, except for a slight decrease in MDA due to the presence of basic raw materials. This indicates that the pulsed vacuum fermentation process plays a decisive role in releasing and converting active ingredients and enhancing the bioefficacy of the final product.

[0082] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A blood pressure-lowering fermentation composition, characterized in that, By weight, it includes the following ingredients: Cassia seed 15-25 parts, chrysanthemum 8-15 parts, black chokeberry freeze-dried powder 20-35 parts, laver 10-20 parts, eucommia leaf 15-30 parts, prickly pear polyphenols 5-12 parts, probiotic starter 1-3 parts.

2. The blood pressure-lowering fermentation composition according to claim 1, characterized in that, By weight, it includes the following ingredients: Cassia seed 20 parts, chrysanthemum 10 parts, black chokeberry freeze-dried powder 30 parts, laver 15 parts, eucommia leaf 20 parts, prickly pear polyphenols 10 parts, probiotic starter 2 parts.

3. The blood pressure-lowering fermentation composition according to claim 1 or 2, characterized in that, The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum, in a live bacteria ratio of (2-3):(1-2):

1.

4. The blood pressure-lowering fermentation composition according to claim 1 or 2, characterized in that, The probiotic starter is composed of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum in a live bacteria ratio of 3:2:

1.

5. A method for preparing a blood pressure-lowering fermented composition as described in any one of claims 1-4, characterized in that, Includes the following steps: S1 Raw Material Pretreatment: After freeze-thaw cycle treatment, cassia seeds, chrysanthemum, eucommia leaves, and laver are dried and pulverized; S2 Solid Pre-fermentation: Mix the materials pulverized in step S1, add water, mix evenly, inoculate with a portion of probiotic starter, and ferment for 24-48 hours; separate the fermentation liquid and solid materials. S3 liquid fermentation: The solid material is subjected to freeze-thaw cycle treatment, then mixed with water, fermentation liquid, and lycopene powder of black chokeberry, and inoculated with the remaining probiotic fermentation agent, and pulsating vacuum fermentation for 72 hours. S4, filter, purify the fermentation broth, concentrate, add prickly pear polyphenols, and dry to obtain the fermentation composition.

6. The method for preparing the blood pressure-lowering fermentation composition according to claim 5, characterized in that, In step S2, the mass of the inoculated probiotic starter is 25-30% of the total mass.

7. The method for preparing the blood pressure-lowering fermented composition according to claim 5, characterized in that, The parameters for the pulsed vacuum fermentation are as follows: Fermentation time 0-12 hours: pulsation cycle 150-180 seconds, vacuum degree cyclically changes between 0 and -0.04 MPa; Fermentation time 12-36 hours: pulsation cycle 90-120 seconds, vacuum degree cyclically changes between 0 and -0.06MPa, vacuum degree is maintained at -0.06MPa for 10-15 seconds / cycle; Fermentation time: 36-60 hours; pulsation cycle: 60-90 seconds; vacuum degree: cyclical change between 0 and -0.07 MPa; vacuum degree: -0.07 MPa: 15-20 seconds / cycle. Fermentation time: 60-72 hours; pulsation cycle: 120-150 seconds; vacuum level: cyclical variation between 0 and -0.05 MPa.

8. The method for preparing the blood pressure-lowering fermentation composition according to claim 7, characterized in that, During the pulsating vacuum fermentation process, the pressure change rate is 0.005-0.015 MPa / second.

9. The method for preparing the blood pressure-lowering fermentation composition according to claim 7, characterized in that, During the pulsed vacuum fermentation process, the fermentation temperature is 30-40℃.

10. The method for preparing the blood pressure-lowering fermented composition according to claim 5, characterized in that, In steps S1 and S3, the freeze-thaw cycle treatment includes freezing at -10°C to -20°C for 4-6 hours, then thawing at 25-35°C for 2-3 hours, and repeating the cycle 3-4 times.

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