A fermented composition for relieving physical fatigue, and a preparation method and application thereof

Abstract

The present application relates to the field of health care products, in particular to a fermented composition for relieving physical fatigue and its preparation and application. The composition is made of Vaccinium duriusculum, lotus seed, Poria cocos, lily, guarana extract, taurine, B vitamins, acanthopanax glycosides, leek seed saponins, short-stalked acanthopanax fruit polyphenols and a compound microbial agent in specific mass fractions. The present application uses the compound microbial agent for fermentation, and the macromolecular cellulose and protein in the raw materials are enzymatically hydrolyzed into small molecular active ingredients, and organic acids and extracellular polysaccharides are generated, so as to significantly improve the bioavailability. Animal experiments show that the composition can significantly prolong the exhaustive swimming time, reduce the serum urea nitrogen and accelerate the clearance of blood lactic acid, and the effect is better than that of the control group without fermentation or with changed microbial species, proving that the fermentation process plays a decisive role in enhancing the anti-fatigue effect.

Description

Technical Field

[0001] This invention relates to the field of health product preparation technology, and in particular to a fermentation composition for relieving physical fatigue, its preparation method and application. Background Technology

[0002] Physical fatigue is a normal physiological response that occurs after prolonged or high-intensity physical activity, mainly manifested as decreased muscle strength, reduced exercise endurance, sluggish reaction time, and decreased work capacity. With the accelerated pace of modern life and increased work pressure, physical fatigue is no longer limited to athletes or manual laborers but is widespread among various groups. People who frequently stay up late or experience high levels of mental stress often experience chronic fatigue that is difficult to recover from through rest due to abnormal hormone levels and excessive energy consumption caused by chronic stress. Physical fatigue not only affects individual work efficiency and quality of life, but long-term accumulation of fatigue may also further induce various health problems such as immune system dysfunction and metabolic abnormalities. Therefore, developing safe and effective products to alleviate physical fatigue has significant practical and social value.

[0003] Currently, products on the market for relieving physical fatigue mainly include energy drinks containing caffeine and taurine, as well as health foods made from ginseng, American ginseng, and Ganoderma lucidum. These products mostly achieve their purpose of relieving fatigue by supplementing energy, stimulating the central nervous system, or exerting a tonic effect. However, existing products still have many shortcomings: on the one hand, while stimulating ingredients like caffeine can provide a temporary boost, long-term use can easily lead to dependence and tolerance, and may have negative effects on sleep and the cardiovascular system; on the other hand, while traditional Chinese medicine health foods have a mild effect, they often suffer from low levels of effective ingredients, low bioavailability, and slow onset of action. Furthermore, most existing anti-fatigue products target only a single point, making it difficult to comprehensively intervene in the occurrence and development of fatigue from multiple levels, such as energy metabolism, oxidative stress, and inflammatory responses. Therefore, there is an urgent need to develop a new product that is both safe and efficient, and can synergistically relieve physical fatigue from multiple targets.

[0004] Fermentation technology, as a traditional bioprocessing method, has received widespread attention in the development of functional foods in recent years. Studies have shown that microbial fermentation can degrade macromolecules in raw materials into easily absorbed small-molecule active ingredients through biotransformation, while simultaneously generating new functional metabolites, thereby improving the bioavailability and efficacy of the raw materials. For example, lactic acid bacteria fermentation can structurally modify polysaccharides and flavonoids in traditional Chinese medicine or fruit and vegetable raw materials, generating derivatives with stronger biological activity. The organic acids, enzymes, and vitamins produced by microbial metabolism during fermentation also possess certain anti-fatigue and antioxidant effects. Currently, researchers have attempted to develop anti-fatigue products using fermentation technology, such as quinoa-honeysuckle compound fermented juice and amla-cherry tomato compound fermented beverages. Animal experiments have confirmed that these fermented products can prolong the exhaustive swimming time of mice, increase liver and muscle glycogen reserves, and reduce serum urea nitrogen and lactic acid levels. However, most existing fermented anti-fatigue products use single or small amounts of fruits and vegetables as raw materials, with limited types and contents of active ingredients, and there is still considerable room for improvement in the comprehensiveness and synergistic effect of their efficacy.

[0005] To address the shortcomings of existing technologies, this invention provides a fermented composition for relieving physical fatigue. This composition is prepared by microbial fermentation of various medicinal and edible raw materials. The fermentation process fully releases and transforms the active ingredients in the raw materials, enabling them to synergistically exert their effects in multiple areas, including energy replenishment, metabolic waste removal, anti-oxidative stress, and regulation of inflammatory responses. Compared with existing products, the composition of this invention has advantages such as natural raw material sources, abundant active ingredients, high bioavailability, and multiple target sites, effectively relieving physical fatigue from multiple dimensions and showing promising development and application prospects. Summary of the Invention

[0006] The purpose of this invention is to provide a fermentation composition for relieving physical fatigue, its preparation method, and its application.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a fermented composition for relieving physical fatigue, prepared from the following components in parts by weight: 200-300 parts of honeysuckle berries; 6-10 parts of lotus seeds; 6-10 parts of poria cocos; 6-10 parts of lily bulbs; 6-10 parts of guarana extract; 3-5 parts of taurine; 3-5 parts of B vitamins; 3-5 parts of eleutherococcus senticosus glycosides; 1-2 parts of leek seed saponins; 0.05-1 part of short-stemmed eleutherococcus fruit polyphenols; and 2-3 parts of compound microbial agent.

[0008] Preferably, the compound microbial agent is composed of *Helicobacter schrenckii* (from Nuoan Gene Technology (Wuhan) Co., Ltd.), *Megmyctomyces magi* (from Nuoan Gene Technology (Wuhan) Co., Ltd.), *Lactobacillus acidophilus* (from Nuoan Gene Technology (Wuhan) Co., Ltd.), and *Lactobacillus casei* subsp. casei (from Nuoan Gene Technology (Wuhan) Co., Ltd.), each with a bacterial count of 300-500 million / g; the ratio of viable bacteria of *Helicobacter schrenckii*, *Megmyctomyces magi*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei in the compound microbial agent is (1-3):(0.5-2):(0.5-2):(0.5-2).

[0009] This invention provides a method for preparing the fermentation composition, comprising the following steps: (1) Mix and pulverize the honeysuckle fruit, lotus seed, poria cocos, lily bulb and guarana extract to obtain mixed coarse powder; (2) Add water to the mixed coarse powder obtained in step (1) at a material-to-liquid ratio of 1:5~10 (g / mL), sterilize, and then adjust the pH of the material to 5.5~6.8; (3) Inoculate the material from step (2) with a compound microbial agent and ferment; (4) Allow the fermentation broth obtained in step (3) to stand for 12-24 hours and then dry it until the moisture content is ≤5%; (5) Crush the dried material obtained in step (4) to obtain fermentation base powder. Add taurine, B vitamins, Acanthopanax senticosus glycoside, leek seed saponin and short-stem Acanthopanax fruit polyphenols to the fermentation base powder and mix.

[0010] Preferably, the pulverization process in step (1) involves passing the material through a 40-60 mesh sieve.

[0011] Preferably, the sterilization in step (2) is performed at 90~121℃ for 15~20 min, followed by cooling to 25~30℃.

[0012] Preferably, the fermentation conditions in step (2) are: temperature 30~35℃, time 90~120h.

[0013] Preferably, the fermentation is carried out in aerobic fermentation with ventilation for the first 1-24 hours, followed by anaerobic fermentation.

[0014] Preferably, the pulverization process in step (5) involves passing the material through an 80-100 mesh sieve.

[0015] This invention provides the application of the fermentation composition described above in the preparation of health foods that relieve physical fatigue.

[0016] This invention provides a health food that relieves physical fatigue, comprising the aforementioned fermented composition and excipients.

[0017] The synergistic effect of the fermentation composition of this invention is primarily reflected in the ingenious combination of raw material selection and fermentation process. Honeysuckle berries are rich in anthocyanins, proanthocyanidins, and polyphenols, making them excellent natural antioxidants and energy metabolism regulators. However, their large-molecule bound polyphenols are difficult for the human body to directly and efficiently utilize. Through synergistic fermentation with compound microbial agents, not only are the bound polyphenols in honeysuckle berries enzymatically released into free small-molecule phenolic acids, but the polysaccharides are also degraded into easily absorbed oligosaccharides and monosaccharides. Simultaneously, the organic acids and extracellular enzymes produced by microbial metabolism further promote the biotransformation of starch and steroidal saponins in lotus seeds, poria cocos, and lily bulbs. Most importantly, the vigorous growth of Maggi Mage yeast in the aerobic fermentation stage consumes a large amount of oxygen and produces ethanol and esters, creating a favorable microenvironment for the proliferation of lactic acid bacteria and Weissella in the subsequent anaerobic stage. The four strains complement each other in terms of metabolites—Weissella helen contributes unique extracellular polysaccharides and antioxidant peptides, while Lactobacillus acidophilus and Lactobacillus casei subsp. casei efficiently produce acid and synthesize B vitamin precursors. This sequential, segmented fermentation mode significantly increases the release of active substances compared to single-strain fermentation, thus providing a highly bioactive carrier powder for the subsequent addition of functional ingredients.

[0018] On the other hand, the fermented base powder and the added functional components also form a multi-level synergistic network. Caffeine and theobromine in guarana extract can rapidly stimulate the central nervous system and enhance alertness, but their use alone can easily cause accelerated heart rate and subsequent fatigue rebound. In contrast, the γ-aminobutyric acid precursor abundant in honeysuckle berry fermentation products and the polysaccharides in lotus seeds and poria cocos can gently regulate neurotransmitter balance, buffering the excessive stimulation of excitatory components and achieving a stable alertness without causing anxiety. Taurine and B vitamins jointly participate in myocardial energy metabolism and lactic acid clearance. Eleutherococcus senticosus glycosides extend endurance maintenance time by enhancing the body's adaptability to stress factors such as hypoxia and cold. Leek seed saponins promote androgen-like effects and protein synthesis from the perspective of "warming and tonifying kidney yang" in traditional Chinese medicine. Short-stemmed eleutherococcus fruit polyphenols, as potent antioxidants, can effectively scavenge excess free radicals generated during exercise and protect the integrity of the mitochondrial membrane. These components are not simply additive; the absence of any key component will lead to a significant decrease in anti-fatigue effect, fully demonstrating the irreplaceable superiority of the synergistic design strategy of this composition.

[0019] Compared with the prior art, the present invention has the following beneficial effects: The composition of this invention, through a specific microbial fermentation process, significantly enhances the bioavailability and efficacy of the active ingredients in the raw materials. Compared to direct physical mixing or compounding of single extracts, the fermentation process of this invention enzymatically breaks down the macromolecular cellulose, hemicellulose, and protein in honeysuckle berries, lotus seeds, poria cocos, and lily bulbs into small molecule peptides, amino acids, and soluble dietary fiber. Simultaneously, the newly generated organic acids and extracellular polysaccharides during fermentation themselves possess functions that promote intestinal absorption and regulate immunity. Animal experiments have demonstrated that mice using the composition of this invention exhibited significantly prolonged exhaustive swimming time, substantially reduced serum urea nitrogen levels, and significantly accelerated post-exercise lactic acid clearance. All indicators were significantly superior to the control group without fermentation or with altered microbial strains, proving that the fermentation process directly determines the core anti-fatigue efficacy of the composition.

[0020] This invention's composition alleviates physical fatigue synergistically through multiple targets and pathways, addressing both immediate energizing needs and long-term physical recovery, overcoming the shortcomings of traditional anti-fatigue products that have single effects or adverse reactions. On one hand, the natural caffeine in guarana extract synergistically enhances central nervous system excitability and stress resistance with eleutheroside, resulting in a significantly faster heart rate recovery after exercise compared to the control groups. On the other hand, taurine, B vitamins, and fermented bioactive peptides jointly promote energy metabolism in myocardial and skeletal muscles, reducing the production of lactic acid and urea nitrogen during exercise. Simultaneously, leek seed saponins and eleutheroside polyphenols accelerate tissue repair after exercise through antioxidant effects and protein synthesis promotion. Human trials further validated that subjects taking this composition showed significantly lower peak blood lactate levels than the control group after sustained moderate-intensity exercise, and recovered to near-resting levels within a short time after exercise. This indicates that the composition effectively reduces metabolic stress and shortens the recovery period, making it suitable for long-term conditioning in high-intensity training populations and those experiencing daily fatigue.

[0021] The raw materials of the composition of this invention are all derived from medicinal and edible plants or safe-approved functional ingredients. They are non-addictive and have low side effects. The preparation process is stable and controllable, suitable for industrial production. All components have undergone multiple batch verifications within the stated mass fraction range. The fermentation conditions are mild, without the use of organic solvents or harsh chemical treatments, effectively preserving the original structure of the natural active ingredients. The post-ripening and drying processes control the moisture content to extremely low levels, ensuring the microbial stability and long-term shelf life of the finished product. Compared with comparative experiments that change the strains or eliminate specific fermentation stages, the unique strain combination and segmented fermentation process of this invention demonstrate significant advantages in clearing lactic acid, reducing serum urea nitrogen, and restoring heart rate. Furthermore, the effects of replacing these with other conventional strains are also inferior to those of this invention, indicating that the strain formulation has irreplaceable specificity. In addition, this composition can be further prepared into various health food dosage forms such as powders, tablets, capsules, or solid beverages. With the addition of conventional excipients, it can be stably applied, providing a safe, efficient, and scientifically formulated new solution for relieving physical fatigue, with broad market potential. Detailed Implementation

[0022] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0023] Example 1

[0024] A fermentation composition for relieving physical fatigue is prepared from the following components in parts by weight: 300 parts of honeysuckle berries; 10 parts of lotus seeds; 10 parts of poria cocos; 10 parts of lily bulbs; 10 parts of guarana extract; 5 parts of taurine; 5 parts of B vitamins; 5 parts of eleutherococcus senticosus glycosides; 2 parts of leek seed saponins; 1 part of short-stemmed eleutherococcus fruit polyphenols; 3 parts of compound microbial agent.

[0025] The compound microbial agent is composed of *Helenweissella*, *Megmechi*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei, each with a bacterial count of 500 million / g; the ratio of live bacteria is 3:2:2:2.

[0026] Preparation method: (1) Mix the extracts of honeysuckle fruit, lotus seeds, poria cocos, lily bulb, and guarana, then pulverize them and pass them through a 60-mesh sieve to obtain a mixed coarse powder; (2) Add water to the mixed coarse powder at a material-to-liquid ratio of 1:10 (g / mL), sterilize at 121℃ for 15 min, cool to 30℃, and adjust the pH of the material to 6.8; (3) Inoculate with compound microbial agent and ferment at 35℃ for 120h, of which the first 1-24h are aerobic fermentation with aeration, and the rest are anaerobic fermentation; (4) After fermentation, let the fermentation liquid stand for 24 hours to mature, and then dry it until the moisture content is ≤5%; (5) Crush the dried material and pass it through a 100-mesh sieve to obtain fermentation base powder. Then add taurine, B vitamins, eleutherococcus senticosus glycoside, leek seed saponin and short-stem eleutherococcus fruit polyphenols and mix evenly to obtain the final product.

[0027] Example 2

[0028] A fermentation composition for relieving physical fatigue is prepared from the following components in parts by weight: 200 parts of honeysuckle berries; 6 parts of lotus seeds; 6 parts of poria cocos; 6 parts of lily bulbs; 6 parts of guarana extract; 3 parts of taurine; 3 parts of B vitamins; 3 parts of eleutherococcus senticosus glycosides; 1 part of leek seed saponins; 0.05 parts of short-stemmed eleutherococcus fruit polyphenols; 2 parts of compound microbial agent.

[0029] The compound microbial agent is composed of *Helenweissella*, *Megmechi*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei, each with a bacterial count of 300 million / g; the ratio of live bacteria is 1:0.5:0.5:0.5.

[0030] Preparation method: (1) Mix the blue honeysuckle fruit, lotus seed, poria cocos, lily and guarana extract and then pulverize them. Pass the mixture through a 40-mesh sieve to obtain a mixed coarse powder. (2) Add water to the mixed coarse powder at a ratio of 1:5 (g / mL), sterilize at 90℃ for 20 min, cool to 25℃, and adjust the pH of the material to 5.5; (3) Inoculate with compound microbial agent and ferment at 30℃ for 90h, of which the first 1-24h are aerobic fermentation and the rest are anaerobic fermentation; (4) After fermentation, let the fermentation liquid stand for 12 hours to mature, and then dry it until the moisture content is ≤5%; (5) Crush the dried material and pass it through an 80-mesh sieve to obtain fermentation base powder. Then add taurine, B vitamins, eleutherococcus senticosus glycoside, leek seed saponin and short-stem eleutherococcus fruit polyphenols and mix evenly to obtain the final product.

[0031] Example 3

[0032] A fermentation composition for relieving physical fatigue is prepared from the following components in parts by weight: 250 parts of honeysuckle berries; 8 parts of lotus seeds; 8 parts of poria cocos; 8 parts of lily bulbs; 8 parts of guarana extract; 4 parts of taurine; 4 parts of B vitamins; 4 parts of eleutherococcus senticosus glycosides; 1.5 parts of leek seed saponins; 0.5 parts of short-stemmed eleutherococcus fruit polyphenols; 2.5 parts of compound microbial agent.

[0033] The compound microbial agent is composed of *Helenweissella*, *Megmechia maggot*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei, each with a bacterial count of 400 million / g; the ratio of viable bacteria is 2:1.25:1.25:1.25.

[0034] Preparation method: (1) Mix the honeysuckle fruit, lotus seed, poria cocos, lily and guarana extract and then pulverize them. Pass the mixture through a 50-mesh sieve to obtain a mixed coarse powder. (2) Add water to the mixed coarse powder at a ratio of 1:7.5 (g / mL), sterilize at 105℃ for 17.5 min, cool to 27.5℃, and adjust the pH of the material to 6.15; (3) Inoculate with compound microbial agent and ferment at 32.5℃ for 105h, of which the first 1-24h are aerobic fermentation with aeration, and the rest are anaerobic fermentation; (4) After fermentation, let the fermentation liquid stand for 18 hours to mature, and then dry it until the moisture content is ≤5%; (5) Crush the dried material and pass it through a 90-mesh sieve to obtain the fermentation base powder. Then add taurine, B vitamins, eleutherococcus senticosus glycoside, leek seed saponin and short-stem eleutherococcus fruit polyphenols and mix evenly to obtain the final product.

[0035] Example 4

[0036] A fermentation composition for relieving physical fatigue is prepared from the following components in parts by weight: 280 parts of honeysuckle berries; 7 parts of lotus seeds; 9 parts of poria cocos; 6.5 parts of lily bulbs; 7.5 parts of guarana extract; 4.5 parts of taurine; 3.5 parts of B vitamins; 4.2 parts of eleutherococcus senticosus glycosides; 1.2 parts of leek seed saponins; 0.3 parts of short-stemmed eleutherococcus fruit polyphenols; 2.8 parts of compound microbial agent.

[0037] The compound microbial agent is composed of *Helenweissella*, *Megmechia maggot*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei, each with a bacterial count of 450 million / g; the ratio of viable bacteria is 2.5:1:1.8:0.8.

[0038] Preparation method: (1) Mix the blue honeysuckle fruit, lotus seed, poria cocos, lily and guarana extract and then pulverize them. Pass them through a 55-mesh sieve to obtain mixed coarse powder. (2) Add water to the mixed coarse powder at a ratio of 1:6 (g / mL), sterilize at 115℃ for 16 min, cool to 28℃, and adjust the pH of the material to 6.0; (3) Inoculate with compound microbial agent and ferment at 33℃ for 110h, of which the first 1-24h are aerobic fermentation with ventilation, and the rest are anaerobic fermentation; (4) After fermentation, let the fermentation liquid stand for 20 hours to mature, and then dry it until the moisture content is ≤5%; (5) Crush the dried material and pass it through an 85-mesh sieve to obtain fermentation base powder. Then add taurine, B vitamins, eleutherococcus senticosus glycoside, leek seed saponin and short-stem eleutherococcus fruit polyphenols and mix evenly to obtain the final product.

[0039] Example 5

[0040] A fermentation composition for relieving physical fatigue is prepared from the following components in parts by weight: 220 parts of honeysuckle berries; 9 parts of lotus seeds; 7 parts of poria cocos; 9.5 parts of lily bulbs; 6.8 parts of guarana extract; 3.8 parts of taurine; 4.8 parts of B vitamins; 3.3 parts of eleutherococcus senticosus glycosides; 1.8 parts of leek seed saponins; 0.8 parts of short-stemmed eleutherococcus fruit polyphenols; 2.2 parts of compound microbial agent.

[0041] The compound microbial agent is composed of *Helenweissella*, *Megmechia maggot*, *Lactobacillus acidophilus*, and *Lactobacillus casei* subsp. casei, each with a bacterial count of 380 million / g; the ratio of viable bacteria is 1.8:1.6:0.9:1.4.

[0042] Preparation method: (1) Mix the blue honeysuckle fruit, lotus seed, poria cocos, lily and guarana extract and then pulverize them. Pass them through a 45-mesh sieve to obtain mixed coarse powder. (2) Add water to the mixed coarse powder at a ratio of 1:8.5 (g / mL), sterilize at 95℃ for 19 min, cool to 26℃, and adjust the pH of the material to 6.5; (3) Inoculate with compound microbial agent and ferment at 31℃ for 95 hours, of which the first 1 to 24 hours are for aerobic fermentation and the rest are for anaerobic fermentation; (4) After fermentation, let the fermentation liquid stand for 15 hours to mature, and then dry it until the moisture content is ≤5%; (5) Crush the dried material and pass it through a 95-mesh sieve to obtain the fermentation base powder. Then add taurine, B vitamins, eleutherococcus senticosus glycoside, leek seed saponin and short-stem eleutherococcus fruit polyphenols and mix evenly to obtain the final product.

[0043] Comparative Example 1 The other methods are the same as in Example 3, except that guarana extract was not added.

[0044] Comparative Example 2 The other methods are the same as in Example 3, except that *Helenweissella* and *Megmycosis* are replaced with an equal amount of *Lactobacillus acidophilus*.

[0045] Comparative Example 3 The other methods are the same as in Example 3, except that only anaerobic fermentation is performed, and aerobic fermentation with ventilation is not performed.

[0046] Comparative Example 4 The other methods are the same as in Example 3, except that leek seed saponins and short-stemmed Acanthopanax fruit polyphenols were not added.

[0047] Comparative Example 5 The other methods are the same as in Example 3, except that *Helenweissella* and *Megmec* are replaced with equal amounts of *Lactobacillus plantarum* and *Saccharomyces cerevisiae*.

[0048] Experimental Example 1 To assess the effect of the test substance on exercise endurance in mice, male ICR mice were selected and randomly divided into several experimental units, with 10 animals per unit. All animals underwent a 7-day environmental acclimatization period, followed by a 28-day continuous administration phase. Administration was performed daily at 10:00 AM via gavage. The solvent control group (received an equal volume of physiological saline and underwent swimming training) used physiological saline as a blank matrix, while each administration group was administered the composition described in Example 3 and the samples prepared in Comparative Examples 1 to 5 via gavage. The single dose of all test formulations was uniformly set at 200 mg per kilogram of body weight.

[0049] Swimming tests were initiated 30 minutes after the last administration of medication. The test conditions included a water tank with a constant temperature of 25°C, and mice were fitted with a lead weight equal to 5% of their body weight to increase the load. The endpoint of exhaustion was defined as when the animal's head remained submerged for 8 seconds and could not rise on its own. The duration from entry into the water to this endpoint was precisely recorded for each mouse. The measured values ​​for all individuals in each group were summarized, and the arithmetic mean was calculated as the statistical basis for inter-group comparisons. The exhaustion swimming performance and serum urea nitrogen levels of mice in each experimental group were statistically analyzed, and the results are shown in Table 1. Serum lactate levels were measured before swimming, 0 min after swimming, and 20 min after swimming, and the results are shown in Table 2. All results were averaged.

[0050] Table 1. Swimming time at exhaustion

[0051] Table 2 Blood lactate determination (unit: mmol / L)

[0052] Table 1 shows that there were significant differences in the exhaustive swimming time and serum urea nitrogen levels among the different groups of mice. Compared with the solvent control group, the swimming time of mice in the Example 3 group was significantly prolonged, while the serum urea nitrogen level was significantly reduced, indicating that the fermentation composition can effectively enhance exercise endurance and reduce protein catabolism. Although the comparative groups also showed some improvement, the effects were not as good as those in the Example 3 group, indicating that there is a synergistic effect among the components in the formula, and none of them can be omitted.

[0053] Table 2 shows the trend of blood lactate levels in mice before and after swimming. Blood lactate levels increased significantly in all groups immediately after swimming, but the increase was smallest in the Example 3 group, and it returned to near pre-exercise levels 20 minutes after swimming. In contrast, blood lactate clearance was slower in the comparative groups and the solvent control group, remaining at higher levels even 20 minutes after exercise. This indicates that the fermented composition can effectively delay lactate formation during exercise and accelerate lactate elimination after exercise, helping to reduce fatigue.

[0054] Experiment Example 2 To evaluate the effect of the fermented composition of this invention on relieving exercise-induced fatigue in humans, a randomized controlled trial was conducted on 70 male long-distance runners (mean age 21.2 years) from a sports university for 8 weeks. All subjects were randomly divided into 7 groups of 10 each: the solvent control group received an equal amount of placebo, and the experimental groups (Example 3, Comparative Examples 1-5) received the fermented composition prepared according to the corresponding method (15g daily, taken orally for 8 weeks). Throughout the experiment, subjects were prohibited from consuming any other foods or drugs that relieve physical fatigue to ensure the reliability of the experimental data.

[0055] Exercise load tests were conducted on subjects before and after the experiment. Subjects were required to collect resting venous blood samples while fasting. The exercise protocol was then completed using a Monark power meter: a 1-minute warm-up with zero load, followed by a 50 W power input, gradually increasing the load until approximately 70% of the individual's maximum heart rate (HRmax, determined in a pre-test) was reached within 3 minutes. This load was then maintained for 60 minutes of continuous cycling. Heart rate was monitored throughout the exercise using a Polar heart rate monitor, and laboratory temperature and humidity conditions were strictly controlled. Ear blood samples were collected before exercise, and at 0, 10, and 15 minutes after exercise for blood lactate measurement; the results are shown in Table 3. Heart rate was measured at 0 and 3 minutes after exercise; the results are shown in Table 4. All results are averaged.

[0056] Table 3. Blood lactate measurement (unit: mmol / L)

[0057] Table 4 Heart rate measurement results (unit: beats / min)

[0058] Table 3 presents the dynamic changes in blood lactate levels in human subjects during exercise load testing. Consistent with the results in mice, the group in Example 3 showed the smallest increase in blood lactate immediately after exercise, and the fastest recovery rate at 10 and 15 minutes post-exercise, with blood lactate levels essentially returning to pre-exercise levels. In contrast, the blood lactate levels in the solvent control group and all comparative groups remained high after exercise, with a significantly delayed recovery process. This result further verifies that the fermented composition also has a good anti-fatigue effect in humans, effectively reducing metabolic stress caused by exercise load.

[0059] Table 4 shows the heart rate recovery of the subjects after exercise. In Example 3 group, the heart rate decreased significantly within 3 minutes after exercise, approaching the resting level, while the heart rate recovery in the solvent control group and each comparative group was relatively slow, remaining at a higher level. Although the immediate heart rate after exercise did not differ significantly among the groups, the difference in recovery speed reflects the positive effect of the fermentation composition on the recovery of cardiovascular function, indicating that it can accelerate the regulation of autonomic nerve function after exercise and promote the recovery of overall function.

[0060] The combined experimental data from the four groups above demonstrate that the fermentation composition for relieving physical fatigue provided by this invention exhibits significant efficacy in both animal models and human experiments. Its mechanism of action may involve multi-target synergy: on the one hand, it reduces metabolic burden by delaying lactic acid accumulation and promoting lactic acid clearance; on the other hand, it promotes post-exercise functional reconstruction by reducing protein breakdown and accelerating heart rate recovery. The effects of each comparative group were inferior to those of Example 3, fully illustrating the indispensability of key components such as honeysuckle berry, guarana extract, leek seed saponins, eleutherococcus senticosus polyphenols, and specific compound microbial agents, as well as the importance of the aerobic-anaerobic staged fermentation process.

[0061] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A fermentation composition for relieving physical fatigue, characterized in that, It is prepared from the following components in parts by weight: 200-300 parts of honeysuckle fruit; 6-10 parts of lotus seed; 6-10 parts of poria cocos; 6-10 parts of lily bulb; 6-10 parts of guarana extract; 3-5 parts of taurine; 3-5 parts of B vitamins; 3-5 parts of eleutherococcus senticosus glycoside; 1-2 parts of leek seed saponin; 0.05-1 part of short-stemmed eleutherococcus fruit polyphenols; and 2-3 parts of compound microbial agent.

2. The fermentation composition according to claim 1, characterized in that, The compound microbial agent is composed of Helen Weissella, Mage Mage yeast, Lactobacillus acidophilus and Lactobacillus casei subsp. casei, each with a bacterial count of 300-500 million / g; the ratio of viable bacteria of Helen Weissella, Mage Mage yeast, Lactobacillus acidophilus and Lactobacillus casei subsp. casei in the compound microbial agent is (1-3):(0.5-2):(0.5-2):(0.5-2).

3. A method for preparing the fermentation composition according to claim 1 or 2, characterized in that, Includes the following steps: (1) Mix and pulverize the honeysuckle fruit, lotus seed, poria cocos, lily bulb and guarana extract to obtain mixed coarse powder; (2) Add water to the mixed coarse powder obtained in step (1) at a material-to-liquid ratio of 1:5~10 (g / mL), sterilize, and then adjust the pH of the material to 5.5~6.8; (3) Inoculate the material from step (2) with a compound microbial agent and ferment; (4) Allow the fermentation broth obtained in step (3) to stand for 12-24 hours and then dry it until the moisture content is ≤5%; (5) Crush the dried material obtained in step (4) to obtain fermentation base powder. Add taurine, B vitamins, Acanthopanax senticosus glycoside, leek seed saponin and short-stem Acanthopanax fruit polyphenols to the fermentation base powder and mix.

4. The method according to claim 3, characterized in that, The pulverization process described in step (1) involves passing the material through a 40-60 mesh sieve.

5. The method according to claim 3, characterized in that, The sterilization in step (2) is to sterilize at 90~121℃ for 15~20min, and then cool to 25~30℃.

6. The method according to claim 3, characterized in that, The fermentation conditions in step (2) are: temperature 30~35℃, time 90~120h.

7. The method according to claim 6, characterized in that, The fermentation process involves aerobic fermentation with ventilation for the first 1-24 hours, followed by anaerobic fermentation.

8. The method according to claim 3, characterized in that, The pulverization process described in step (5) involves passing the material through an 80-100 mesh sieve.

9. The use of the fermentation composition according to claim 1 or 2 in the preparation of health food for relieving physical fatigue.

10. A health food product for relieving physical fatigue, characterized in that, It comprises the fermentation composition as described in claim 1 or 2 and the excipients.

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