CN113493753A

CN113493753A - Lactobacillus casei fermentation filtrate, preparation method and application thereof

Info

Publication number: CN113493753A
Application number: CN202110831556.5A
Authority: CN
Inventors: 张天萌; 朱倩倩; 刘金钊; 张由恒; 余济源; 温亮亮; 张晓鸥; 王玉玲; 张泊溪; 郭学平
Original assignee: Huaxi Biotechnology Tianjin Co ltd; Bloomage Biotech Co Ltd; Shandong Bloomage Hyinc Biopharm Co Ltd
Current assignee: Huaxi Biotechnology Tianjin Co ltd; Bloomage Biotech Co Ltd; Shandong Bloomage Hyinc Biopharm Co Ltd
Priority date: 2021-07-22
Filing date: 2021-07-22
Publication date: 2021-10-12
Also published as: CN113773999B; CN113773999A

Abstract

The invention discloses a lactobacillus casei fermentation filtrate, a preparation method and application thereof, wherein the fermentation filtrate is prepared by a method comprising the following steps: inoculating lactobacillus casei into a seed culture medium for culture to obtain a seed solution; inoculating the seed liquid into a fermentation culture medium containing malt extract and calcium chloride for fermentation to obtain a fermentation liquid; and centrifuging and filtering the fermentation liquor to obtain lactobacillus casei fermentation filtrate. The obtained fermentation filtrate has obvious antioxidant effect, compared with a blank control without the product, the water content of the horny layer of the skin is improved by 12-14%, the elasticity of the skin is improved by 10%, the area of brown spots of the skin is obviously reduced (by 10-12%), the texture of the skin is slightly reduced, the whiteness of the skin is slightly improved, and the obtained fermentation filtrate has good stability and can be applied to the field of cosmetics.

Description

Lactobacillus casei fermentation filtrate, preparation method and application thereof

Technical Field

The invention relates to the technical field of biological fermentation, in particular to lactobacillus casei fermentation filtrate, a preparation method and application thereof.

Background

Probiotics generally refer to microorganisms that have beneficial effects on humans and animals. The study of probiotic function of probiotics has been extended to various aspects of health outside the intestine and is the focus of current basic research. The application of the skin care cream in life is visible everywhere, and comprises the fields of food industry, medicine and skin care.

At present, functional characteristics of probiotics are researched more mature at home and abroad, the known exact efficacy and potential efficacy are more than ten, and related research is carried out on the antioxidant efficacy of the probiotics. In 2008, professor mengxiang in the important laboratory of the department of dairy science and education of northeast agriculture university performs antioxidant activity analysis on more than 40 probiotics, and the fact that most probiotics have antioxidant activity is proved, but species and strains are greatly different. At present, the anti-oxidation effect of probiotics is widely applied to the fields of food, medicine and cosmetics.

Patent application CN103582486A discloses a probiotic with antioxidant activity and its use. This patent application relates to a composition with antioxidant activity comprising a mixture containing at least one strain of bacteria. The research finds that the strains belonging to the species selected from lactobacillus acidophilus, lactobacillus brevis and bifidobacterium lactis show remarkable antioxidant activity and can be applied to the fields of medicines and foods. Patent application CN107058161A discloses Lactobacillus kefir JMCC0101 with antioxidant function, and a screening method and application thereof. The application of the patent sequentially passes through experiments of sample collection, enrichment, separation, purification, identification and the like, and finally selects the lactobacillus gasseri JMCC0101 which has good acid and bile salt resistance, good oxidation resistance, good survival performance, weak post-acidification and fermentation flavor, so that the lactobacillus gasseri is applied to preparation of probiotic powder or lactobacillus beverage.

Patent application CN103937716A discloses a lactobacillus fermentum grx07 with protective effect on chronic alcoholic liver injury and application thereof. The lactobacillus fermentum grx07 has remarkable in-vitro oxidation resistance and pathogenic bacteria inhibiting capability, and can remarkably reduce the blood fat and serum endotoxin levels of rats with chronic alcoholic liver injury; reducing the expression of liver inflammatory factors and relieving liver inflammatory reaction; increase the expression of liver antioxidant specific protein Nrf2 and reduce the apoptosis percentage of liver cells, thereby having obvious protection effect on chronic alcoholic liver injury.

Patent application CN111849836A discloses lactobacillus rhamnosus with oxidation resistance and prolonged service life and application thereof. The lactobacillus rhamnosus of the patent application has the probiotic effect of common lactobacillus, also has antioxidant activity, can improve the life of animals, and can be used for producing health food and health care products.

Patent application CN111973546A discloses an anti-oxidation probiotic facial mask and a preparation method thereof, and relates to the technical field of medical and health products, the facial mask comprises active components, beneficial components and water, the active components comprise lactobacillus plantarum '24-7' strain fermentation products, and lactobacillus plantarum '24-7' fermentation stock solution contains natural ingredients such as antioxidant enzyme, free amino acid, vitamins and organic acid which are indispensable to healthy skin, can remove residual free radicals for helping skin, and has the effects of moisturizing, repairing and preventing aging. This patent application does not provide effective efficacy data and does not compare efficacy before and after use.

Patent application CN112111430A discloses an antioxidant and anti-aging double-effect probiotic, which is Lactobacillus plantarum H6, and can effectively reduce the content of in vivo oxidative stress markers, regulate the gene expression of antioxidant related factors, treat, improve or prevent tissue lesions caused by oxidation, and prevent or improve aging caused by oxidation. Can be used in food and medicine fields.

Patent application CN101333506A discloses a lactobacillus acidophilus and its application in antioxidant activity. The lactobacillus acidophilus applied in the patent has stronger antioxidant activity, can obviously improve the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) in organisms, and reduces the content of lipid peroxide such as Malondialdehyde (MDA) in the organisms. The lactobacillus acidophilus of the patent application not only has the beneficial effect on human health possessed by the general lactobacillus, but also can be used for producing antioxidant functional products, and can be applied to the field of food.

Patent CN106399162B discloses a novel lactobacillus paracasei, which has obvious inhibition effect on escherichia coli, salmonella and helicobacter pylori, and especially has stronger inhibition effect on staphylococcus aureus. The lactobacillus paracasei has strong tolerance to gastric acid and bile salt, and can realize effective proliferation in a gastric acid environment. The lactobacillus paracasei also has strong oxidation resistance, and the oxidation resistance is 1.0mmol/L H₂O₂The survival rate of 97.44 percent can be still maintained; the clearance rate of the fermentation supernatant and the cell-free extract on the hydroxyl free radicals is respectively as high as 92.3 percent and 87.1 percent. Can be widely applied to preparation of probiotic beverages, and can significantly increase the number of beneficial bacteria in intestinal tract, improve gastrointestinal health and improve immunity of organisms.

Patent application CN105853303A discloses a preparation method of a probiotic aloe mask, which is characterized in that aloe vera raw juice, glucose and water are used for preparing a fermentation stock solution according to a certain proportion, 6 types of probiotics after secondary activation are added and mixed to prepare a probiotic suspension for co-fermentation. 6 active probiotics are bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus delbrueckii, and the proportion is 1: 1: 1: 1: 1: 1. the product is prepared by mixing aloe probiotic fermentation liquor and cosmetic auxiliary raw materials in proportion, processing the mixture into a paste mask, and determining the safety and functionality of the product after sensory index test, physicochemical index test, skin irritation test and trial effect test, thereby achieving the purpose of skin care and health care. But the antioxidant index measurement result shows that the aloe probiotic fermentation broth has weak capacity of eliminating free radicals; the hydroxyl free radical scavenging capacity and the iron ion chelating capacity are high; has a certain reducing power but has a weaker reducing power.

Patent application CN111705025 discloses a preparation method of lactobacillus paracasei and application of lactobacillus paracasei in aging. The lactobacillus paracasei strain is separated from intestinal tracts of centenarians, has good acid resistance, cholate resistance and bacteriostatic ability, and has strong DPPH free radical and hydroxyl free radical scavenging ability and strong Fe²⁺Chelating ability and anti-lipid peroxidation ability. The lactobacillus paracasei preparation and the preparation method thereof disclosed by the patent can be used for delaying the aging of organisms by inhibiting the generation of harmful bacteria, regulating the brain and intestinal axis and resisting oxidation, and are mainly applied to the field of foods.

In summary, the antioxidant probiotic products in the current market mainly have the following disadvantages:

1. the antioxidant probiotics are mainly applied to the fields of food and medicine. The field of cosmetics is less;

2. probiotics applied to the cosmetic field lack effective efficacy data, and the efficacy before and after use is not compared;

3. some antioxidant probiotics are a combination of multiple probiotics.

Disclosure of Invention

In order to solve the problems, the invention provides the lactobacillus casei fermentation filtrate, the preparation method and the application thereof.

The specific technical scheme of the invention is as follows:

1. a Lactobacillus casei fermentation filtrate prepared by a method comprising the steps of:

inoculating lactobacillus casei into a seed culture medium for culture to obtain a seed solution;

inoculating the seed liquid into a fermentation culture medium containing malt extract and calcium chloride for fermentation to obtain a fermentation liquid;

and centrifuging and filtering the fermentation liquor to obtain lactobacillus casei fermentation filtrate.

2. The Lactobacillus casei fermentation filtrate of claim 1, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with a deposit number of GDMCC No. 61497.

3. The Lactobacillus casei fermentation filtrate according to item 1 or 2, wherein the concentration of the malt extract is 0.1 to 0.9g/L, preferably 0.2 to 0.8g/L, and more preferably 0.5 g/L; the concentration of the calcium chloride is 0.02-0.50g/L, preferably 0.05-0.35g/L, and more preferably 0.2 g/L.

4. The lactobacillus casei fermentation filtrate of any of claims 1 to 3, wherein the fermentation medium further comprises the following concentrations of the respective components: 6.00-16.00g/L of carbon source, preferably 8.00-14.00g/L, 4-14g/L of nitrogen source, preferably 6-12g/L, 1.5-12g/L of inorganic salt, preferably 3-12g/L and 0.10-2.25ml/L of surfactant, preferably 0.30-1.75 ml/L;

preferably, the carbon source is glucose, the nitrogen source is 3.00-9.00g/L of tryptone and 1.00-5.00g/L of yeast powder, preferably 4.00-8.00g/L of tryptone and 2.00-4.00g/L of yeast powder, the inorganic salts are 0.80-4.00g/L of anhydrous sodium acetate, 0.50-4.00g/L of diammonium hydrogen citrate, 0.10-1.20g/L of magnesium sulfate heptahydrate, 0.05-0.85g/L of manganese sulfate monohydrate and 0.05-0.85g/L of dipotassium hydrogen phosphate trihydrate, preferably 1.00-3.00g/L of anhydrous sodium acetate, 1.00-3.00g/L of diammonium hydrogen citrate, 0.20-0.87g/L of heptahydrate, 0.10-0.46g/L of manganese sulfate monohydrate and 1.00-3.75g/L of magnesium sulfate trihydrate, the surfactant is tween 80.

5. The Lactobacillus casei fermentation filtrate according to any of claims 1 to 4, wherein the inoculum size of the seed liquid is 0.5 to 5% (v/v).

6. Lactobacillus casei fermentation filtrate according to any of claims 1 to 5, wherein the fermentation temperature is 25 to 40 ℃, preferably 33 to 38 ℃; preferably, the fermentation time is 15-45h, preferably 20-30 h.

7. Lactobacillus casei fermentation filtrate according to any of claims 1 to 6, wherein the fermentation pressure is between 0.01 and 0.05 MPa.

8. Lactobacillus casei fermentation filtrate according to any of claims 1 to 7, wherein OD in the fermentation broth₆₀₀Is 2.0 to 6.0, preferably 3.0 to 5.2;

preferably, the pH of the fermentation broth is 3.0-5.0, preferably 3.6-4.2;

preferably, the concentration of residual sugar in the fermentation liquor is 0-1.0 g/L.

9. Lactobacillus casei fermentation filtrate according to any of claims 1 to 8, wherein the OD of the seed liquid₆₀₀Is 4.0 or more, preferably 4.3 to 5.5.

10. The lactobacillus casei fermentation filtrate according to any one of claims 1 to 9, wherein in the step of obtaining the seed solution, the step of obtaining the seed solution comprises inoculating lactobacillus casei into a seed culture medium to culture for 10 to 20 hours to obtain a primary seed solution, and then inoculating the primary seed solution into the seed culture medium to culture to obtain the seed solution.

11. The lactobacillus casei fermentation filtrate of claim 10, wherein the amount of the first seed solution inoculated is 0.5-5.0% (v/v).

12. The lactobacillus casei fermentation filtrate of any of claims 1 to 11, wherein the seed medium is MRS medium.

13. The lactobacillus casei fermentation filtrate of any of claims 1 to 12, wherein the lactobacillus casei fermentation filtrate comprises the following components: protein, sugar, amino acid, acetic acid, lactic acid, vitamin B6, vitamin PP and folic acid.

14. A method of preparing a lactobacillus casei fermentation filtrate comprising the steps of:

15. The method of claim 14, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with accession No. GDMCC No. 61497.

16. The method according to item 14 or 15, wherein the concentration of the malt extract is 0.1 to 0.9g/L, preferably 0.2 to 0.8g/L, further preferably 0.5 g/L; the concentration of the calcium chloride is 0.02-0.50g/L, preferably 0.05-0.35g/L, and more preferably 0.2 g/L.

17. The method of any of claims 14-16, wherein the fermentation medium further comprises the following concentrations of the components: 6.00-16.00g/L of carbon source, preferably 8.00-14.00g/L, 4-14g/L of nitrogen source, preferably 6-12g/L, 1.5-12g/L of inorganic salt, preferably 3-12g/L and 0.10-2.25ml/L of surfactant, preferably 0.30-1.75 ml/L;

18. The method of any one of claims 14 to 17, wherein the seed liquid is inoculated in an amount of 0.5-5.0% (v/v).

19. The process according to any one of claims 14 to 18, wherein the fermentation temperature is 25 to 40 ℃, preferably 33 to 38 ℃; preferably, the fermentation time is 15-45h, preferably 20-30 h.

20. The process of any of claims 14-19, wherein the fermentation pressure is 0.01-0.05 MPa.

21. The method of any of claims 14-20, wherein OD in fermentation broth₆₀₀Is 2.0 to 6.0, preferably 3.0 to 5.2;

preferably, the pH of the fermentation broth is 3.0-5.0, preferably 3.6-4.2;

22. The method of any one of claims 14-21, wherein the OD of the seed liquid₆₀₀Is 4.0 or more, preferably 4.3 to 5.5.

23. The method according to any one of items 14 to 22, wherein the step of obtaining the seed solution comprises inoculating lactobacillus casei into a seed culture medium and culturing for 10 to 20 hours to obtain a primary seed solution, and then inoculating the primary seed solution into the seed culture medium and culturing to obtain the seed solution.

24. The method of claim 23, wherein the primary seed fluid is inoculated in an amount of 0.5-5.0% (v/v).

25. The method of any one of claims 14-24, wherein the seed medium is MRS medium.

26. The application of Lactobacillus casei in the field of cosmetics is disclosed, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with the collection number of GDMCC No. 61497.

27. Use of a lactobacillus casei fermentation filtrate according to any of claims 1 to 13 or a lactobacillus casei fermentation filtrate prepared by a method according to any of claims 14 to 25 in the cosmetic field.

28. A cosmetic composition comprising a lactobacillus casei fermentation filtrate as defined in any of claims 1 to 13 or a lactobacillus casei fermentation filtrate produced by a method as defined in any of claims 14 to 25.

29. The cosmetic composition of claim 28, wherein the composition further comprises an adjuvant.

30. A lactobacillus casei fermentation filtrate comprising the following components: protein, sugar, amino acid, acetic acid, lactic acid, vitamin B6, vitamin PP and folic acid.

31. The lactobacillus casei fermentation filtrate of item 30, which is prepared by the method of any of items 14 to 24.

ADVANTAGEOUS EFFECTS OF INVENTION

Compared with a blank control without the product, the lactobacillus casei fermentation filtrate has the advantages that the moisture content of the stratum corneum of the skin is improved by 12-14%, the skin elasticity is improved by 10%, the area of brown spots of the skin is obviously reduced (by 10-12%), the skin texture is slightly reduced, and the skin whiteness is slightly improved. Can be applied to the field of cosmetics and is used for researching and developing skin antioxidant products.

Drawings

FIG. 1-1 is a graph showing the T-AOC antioxidant capacity of fermentation filtrates from example 1 at various concentrations in Experimental example 2.

FIGS. 1-2 are schematic diagrams of SOD enzyme activities of fermentation filtrates described in example 1 at different concentrations in Experimental example 2.

FIGS. 1 to 3 are graphs showing the T-AOC antioxidant capacity of the fermentation filtrate described in example 1 of Experimental example 2 and the fermentation filtrate described in comparative example 1.

FIGS. 1 to 4 are schematic diagrams of SOD enzyme activities of the fermentation filtrates described in example 1 of Experimental example 2 and the fermentation filtrates described in comparative example 1.

FIG. 2 is a graphical representation of the relative fluorescence intensity of ROS for various concentrations of the fermentation filtrates described in example 1 of Experimental example 3.

FIG. 3 is a graph of the CAT activity concentration of the fermentation filtrate described in example 1 at various concentrations in Experimental example 4.

FIG. 4-1 is a graph showing the amount of Nrf2 secreted from the fermentation filtrate described in example 1 at various concentrations in Experimental example 5.

Fig. 4-2 is a graph showing the secretion amounts of Nrf2 of the fermentation filtrate described in example 1 in experimental example 5 and the fermentation filtrate described in comparative example 1.

Fig. 5 is a graph showing the result of the human patch test in experimental example 6.

FIG. 6-1 is a schematic representation of the effect of the fermentation filtrate on the water content of the stratum corneum as described in example 1 of Experimental example 7.

FIG. 6-2 is a graph showing the effect of the fermentation filtrate described in example 1 of Experimental example 7 on the R2 value for skin elasticity.

FIGS. 6-3 are graphical representations of the effect of the fermentation filtrate described in example 1 of Experimental example 7 on skin brown spot area.

FIGS. 6-4 are schematic illustrations of the effect of the fermentation filtrate described in example 1 of Experimental example 7 on skin fine lines.

FIGS. 6-5 are schematic illustrations of the effect of fermentation filtrates on skin tone whiteness as described in example 1 of Experimental example 7.

FIG. 7 is a graph showing the stability in Experimental example 8, wherein a is a graph showing the fermentation filtrate obtained in comparative example 1, b is a graph showing the fermentation filtrate obtained in comparative example 1 being left at 40 ℃ for 4 months, c is a graph showing the fermentation filtrate obtained in example 1, and d is a graph showing the fermentation filtrate obtained in example 1 being left at 40 ℃ for 4 months.

Information on the preservation of the strains

The strain Lactobacillus casei (Lactobacillus paracasei) CCFM1157 used by the invention is preserved in Guangdong province microorganism culture collection center (GDMCC) at 2-4 months in 2021, the preservation number is GDMCC NO:61497, the preservation address is as follows: guangzhou city, first furious Zhonglu No. 100 large yard No. 59 building No. 5, zip code: 510070, telephone: 020-8713763337656629.

Detailed Description

The present invention is described in detail in the following description of embodiments with reference to the figures, in which like numbers represent like features throughout the figures. While specific embodiments of the invention are shown in the drawings, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

It should be noted that certain terms are used throughout the description and claims to refer to particular components. As one skilled in the art will appreciate, various names may be used to refer to a component. This specification and claims do not intend to distinguish between components that differ in name but not function. In the following description and in the claims, the terms "include" and "comprise" are used in an open-ended fashion, and thus should be interpreted to mean "include, but not limited to. The description which follows is a preferred embodiment of the invention, however, the description is given for the purpose of illustrating the general principles of the invention and not for the purpose of limiting the scope of the invention. The scope of the present invention is defined by the appended claims.

The invention provides a lactobacillus casei fermentation filtrate which is prepared by a method comprising the following steps:

The seed culture medium is used for the growth and mass propagation of microorganisms, and enables thalli to be in a stage of vigorous division and propagation to become 'seeds' with strong activity.

The malt extract is a natural raw material completely derived from grains, contains rich maltose, fructose, glucose, protein, micromolecular peptide, amino acid and various vitamins and mineral substances which are necessary for human bodies, and also contains beta-glucan and tocopherol which have a health care function, the malt extract is prepared by taking selected high-quality barley (barley) as a raw material, crushing and performing enzymolysis on the raw material to prepare wort, filtering and performing vacuum concentration to prepare a liquid malt extract, and the liquid malt extract is subjected to belt type vacuum drying and crushing to obtain a solid malt extract.

In one embodiment, the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157, deposited with the accession number GDMCC No. 61497.

In one embodiment, the concentration of the malt extract is 0.1 to 0.9g/L, preferably 0.2 to 0.8g/L, and more preferably 0.5 g/L; the concentration of the calcium chloride is 0.02-0.50g/L, preferably 0.05-0.35g/L, and more preferably 0.2 g/L.

For example, the malt extract may be at a concentration of 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, etc.; the concentration of calcium chloride may be 0.02g/L, 0.05g/L, 0.1g/L, 0.15g/L, 0.2g/L, 0.25g/L, 0.3g/L, 0.35g/L, 0.50g/L, and the like.

The malt extract and the calcium chloride are added into the fermentation medium, so that the obtained fermentation liquor is relatively stable, and the method can be applied to the field of cosmetics.

In one embodiment, the fermentation medium further comprises the following concentrations of the components:

6.00-16.00g/L carbon source, preferably 8.00-14.00g/L nitrogen source, 4-14g/L nitrogen source, preferably 6-12g/L inorganic salt, 1.5-12g/L inorganic salt, preferably 3-12g/L surfactant and 0.10-2.25ml/L surfactant, preferably 0.30-1.75ml/L surfactant.

In one embodiment, the carbon source is glucose, the nitrogen source is tryptone and yeast powder, the inorganic salts are anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, manganese sulfate monohydrate and dipotassium hydrogen phosphate trihydrate, and the surfactant is tween 80.

Preferably, the concentration of the tryptone is 3.00-9.00g/L, preferably 4.00-8.00g/L, the concentration of the yeast powder is 1.00-5.00g/L, preferably 2.00-4.00g/L, the concentration of the anhydrous sodium acetate is 0.80-4.00g/L, preferably 1.00-3.00g/L, the concentration of the diammonium hydrogen citrate is 0.50-4.00g/L, preferably 1.00-3.00g/L, the concentration of the magnesium sulfate heptahydrate is 0.10-1.20g/L, preferably 0.20-0.87g/L, the concentration of the manganese sulfate monohydrate is 0.05-0.85g/L, preferably 0.10-0.46g/L, and the concentration of the dipotassium hydrogen phosphate trihydrate is 0.05-0.85g/L, preferably 1.00-3.75 g/L.

In one embodiment, the seed liquid is inoculated in an amount of 0.5-5.0% (v/v).

The inoculation amount refers to the ratio of the volume of the seed solution transferred to the volume of the culture solution after inoculation. For example, the amount of the seed solution to be inoculated may be 0.5% (v/v), 1% (v/v), 1.5% (v/v), 2% (v/v), 2.5% (v/v), 3% (v/v), 3.5% (v/v), 4% (v/v), 4.5% (v/v), 5% (v/v), or the like.

In one embodiment, the fermentation temperature is 25-40 ℃, preferably 33-38 ℃;

preferably, the fermentation time is 15-45h, preferably 20-30 h.

For example, the fermentation temperature may be 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃, 40 ℃ or the like;

the fermentation time can be 15h, 20h, 25h, 30h, 35h, 40h, 45h and the like.

In one embodiment, the fermentation pressure is from 0.01 to 0.05 MPa.

The fermentation pressure in the context of the present invention refers to the pressure in the fermentation vessel, for example in a fermenter when the fermentation is carried out using the fermenter.

The fermentation pressure may be, for example, 0.01MPa, 0.02MPa, 0.03MPa, 0.04MPa, 0.05MPa or the like.

In one embodiment, OD in the fermentation broth₆₀₀Is 2.0 to 6.0, preferably 3.0 to 5.2; preferably, the pH of the fermentation broth is 3.0-5.0, preferably 3.6-4.2; preferably, the concentration of residual sugar in the fermentation liquor is 0-1.0 g/L. At the moment, the lactobacillus casei is fully fermented, nutrient substances in the culture medium are basically exhausted, and the obtained product has more obvious efficacy.

For example, OD in fermentation broth₆₀₀Can be 2.0, 3.0, 4.0, 4.5, 5.0, 5.2, 6.0, etc.;

the pH of the fermentation broth can be 5.0, 4.2, 4.0, 3.8, 3.6, 3.0, etc.;

the residual sugar concentration of the fermentation liquor can be 0.1g/L, 0.2g/L, 0.5g/L, 0.8g/L, 1.0g/L and the like.

In one embodiment, the OD of the seed liquid₆₀₀Is 4.0 or more, preferably 4.3 to 5.5. At the moment, the seed liquid is in the late logarithmic phase, the activity is vigorous, and the subsequent inoculation amount can be ensured.

In one embodiment, in the step of obtaining the seed solution, the step of obtaining the seed solution comprises inoculating lactobacillus casei into a seed culture medium to culture for 10-20h to obtain a primary seed solution, and then inoculating the primary seed solution into the seed culture medium to culture to obtain the seed solution.

Specifically, the method comprises the steps of inoculating a single strain of lactobacillus casei into a seed culture medium for culture, preferably culturing at 37 ℃ for 10-20h to obtain a primary seed solution, then inoculating the obtained primary seed solution into a fresh seed culture medium for culture, preferably culturing at 37 ℃ for 10-20h to obtain the seed solution.

In one embodiment, the primary seed fluid is inoculated in an amount of 0.5 to 5.0% (v/v).

For example, the amount of the primary seed solution to be inoculated may be 0.5% (v/v), 1% (v/v), 1.5% (v/v), 2% (v/v), 2.5% (v/v), 3% (v/v), 3.5% (v/v), 4% (v/v), 4.5% (v/v), 5% (v/v), or the like.

In one embodiment, the seed medium is an MRS medium, for example an MRS medium comprising the following components in concentrations: 20.00g/L glucose, 10.00g/L tryptone, 5.00g/L yeast powder, 2.00g/L anhydrous sodium acetate, 2.00g/L diammonium hydrogen citrate, 0.58g/L magnesium sulfate heptahydrate, 0.25g/L manganese sulfate monohydrate, 2.60g/L dipotassium hydrogen phosphate trihydrate and 801.00 ml/L Tween.

In one embodiment, the lactobacillus casei fermentation filtrate comprises the following components: protein, sugar, amino acid, acetic acid, lactic acid, vitamin B6, vitamin PP and folic acid.

In one embodiment, the concentrations of the components are as follows: 66.00-85.00mg/L protein, 1.45-2.80g/L sugar, 1.50-2.10g/L amino acid, 1.70-2.20g/L acetic acid, 6.10-8.30g/L lactic acid, 60.60-1.00 mg/L vitamin B, 2.50-3.40mg/L vitamin PP and 2.70-3.40 mug/L folic acid.

The lactobacillus casei fermentation filtrate has remarkable antioxidant effect, is stable, can be used in the field of cosmetics, and has the advantages that the water content of the horny layer of the skin is increased by 12-14%, the skin elasticity is increased by 10%, the area of brown spots of the skin is remarkably reduced (reduced by 10-12%), the skin texture is slightly reduced, and the skin whiteness is slightly improved compared with a blank control without the addition of the fermentation filtrate.

The invention provides a method for preparing lactobacillus casei fermentation filtrate, which comprises the following steps:

The method for sterilizing the seed culture medium is well known to those skilled in the art, for example, the seed culture medium is an MRS culture medium, for example, various components (peptone, yeast powder, magnesium sulfate heptahydrate, manganese sulfate monohydrate, Tween 80, diammonium hydrogen citrate, dipotassium hydrogen phosphate trihydrate and the like) of the seed culture medium are added into water to be dissolved and adjusted to have pH of 6.2-6.4, subpackaged, mother liquor is prepared according to a certain concentration by glucose, separately subpackaged, sterilized at 115-121 ℃ for 15-25 min, and then the glucose is added into the culture medium according to a corresponding proportion after cooling.

In one embodiment, the fermentation medium is sterilized before inoculating the seed solution to the fermentation medium, and the sterilization method is well known to those skilled in the art, for example, various components of the fermentation medium (glucose is weighed separately, sterilized in a sterilizer at 115-121 ℃ for 15-25 min, and added to the fermentation tank before inoculation) are added to the addition fermentation tank, the temperature is raised to 30-40 ℃, and stirring is started to fully dissolve the medium. Then introducing steam for sterilization, wherein the sterilization condition of the culture medium is about 115 ℃, and sterilizing for 20 min.

In one embodiment, the resulting fermentation broth is subjected to centrifugation, filtration, and the centrifugation and filtration processes are known to those skilled in the art and can be selected as desired.

In one embodiment, when performing subsequent experiments, such as anti-oxidation experiments, the obtained lactobacillus casei fermentation filtrate may be added with a preservative for performing the experiments.

The preservative may be, for example, a combination of butylene glycol, pentylene glycol and ethylhexylglycerin, preferably, butylene glycol is 2.00 to 7.00%, pentylene glycol is 2.00 to 6.50%, and ethylhexylglycerin is 0.05 to 0.25% in mass percentage in the finally obtained product.

The invention provides an application of Lactobacillus casei in the field of cosmetics, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157, and the preservation number of the Lactobacillus casei is GDMCC No. 61497.

The invention provides the application of the lactobacillus casei fermentation filtrate or the lactobacillus casei fermentation filtrate prepared by the method in the field of cosmetics.

The invention provides a cosmetic composition, which comprises the lactobacillus casei fermentation filtrate or the lactobacillus casei fermentation filtrate prepared by the method.

In one embodiment, the composition further comprises an adjuvant.

The adjuvant is well known to those skilled in the art for use in the cosmetic field, and may be, for example, 1, 3-butanediol, pentanediol, ethylhexylglycerin, potassium sorbate, sodium benzoate, etc.

The invention provides lactobacillus casei fermentation filtrate which comprises the following components: protein, sugar, amino acid, acetic acid, lactic acid, vitamin B6, vitamin PP and folic acid.

In one embodiment, the fermentation filtrate is prepared by the method described above.

Examples

The invention is described generally and/or specifically for the materials used in the tests and the test methods, in the following examples,% means wt%, i.e. percent by weight, unless otherwise specified. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.

Example 1 preparation of lactobacillus casei fermentation filtrate:

1. seed liquid culture:

(1) the seed liquid culture medium comprises the following formula: 20.00g/L glucose, 10.00g/L tryptone, 5.00g/L yeast powder, 2.00g/L anhydrous sodium acetate, 2.00g/L diammonium hydrogen citrate, 0.58g/L magnesium sulfate heptahydrate, 0.25g/L manganese sulfate monohydrate, 2.60g/L dipotassium hydrogen phosphate trihydrate and 801.00 ml/L Tween.

(2) And (3) sterilization: adding peptone, yeast powder, magnesium sulfate heptahydrate, manganese sulfate monohydrate, tween 80, diammonium hydrogen citrate, dipotassium hydrogen phosphate trihydrate and the like into purified water according to a seed liquid culture medium formula, dissolving and adjusting pH to 6.2, subpackaging, preparing a mother solution by glucose according to a certain concentration, independently subpackaging, sterilizing at 115 ℃ for 20min, cooling, and adding the glucose into a culture medium according to a corresponding proportion.

(3) Culturing: inoculating a Lactobacillus casei CCFM1157 strain into a seed culture medium in a super clean bench, performing static culture at 37 ℃ for 12h to obtain a first-class seed, inoculating the first-class seed into the seed culture medium according to the inoculum size of 2%, performing static culture at 35 ℃ for 18h, and performing OD₆₀₀And 4.5, obtaining the seed liquid.

2. Fermentation culture:

(1) the formula of the fermentation medium is as follows: the carbon source is glucose 11.00g/L,

malt extract 0.5g/L, calcium chloride 0.2g/L

The nitrogen source is tryptone and yeast powder, the tryptone is 5.00g/L, the yeast powder is 2.50g/L,

the inorganic salt is anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, manganese sulfate monohydrate and dipotassium hydrogen phosphate trihydrate, wherein the anhydrous sodium acetate is 1.80g/L, the diammonium hydrogen citrate is 1.80g/L, the magnesium sulfate heptahydrate is 0.58g/L, the manganese sulfate monohydrate is 0.25g/L, and the dipotassium hydrogen phosphate trihydrate is 2.5 g/L;

the surfactant is Tween 800.90 ml/L.

(2) And (3) sterilization: weighing culture medium according to the above formula (glucose is weighed separately, and is placed into a sterilizing pot for sterilization at 118 deg.C for 15min, and is added into a fermentation tank before inoculation), adding into the fermentation tank, adjusting pH to 6.8 with phosphoric acid/sodium hydroxide solution, heating to 30 deg.C, and stirring to dissolve culture medium completely. Then introducing steam for sterilization, wherein the sterilization condition of the culture medium is about 115 ℃, and sterilizing for 20 min.

(3) Inoculation: collecting cultured Lactobacillus casei seed solution (OD)₆₀₀And 4.5) performing flame inoculation, wherein during the inoculation, a sterilized glucose solution is inoculated firstly, then the seed solution is inoculated into a fermentation tank in an inoculation amount of 1.0% (v/v), a door and a window are closed, and air is kept not to flow.

(4) Fermentation culture: after inoculation, setting the culture temperature at 36 ℃, the rotation speed of the fermentation tank at about 60rpm, introducing sterile air to keep the internal pressure of the tank at about 0.04MPa, and closing air inlet and exhaust. Culturing for 30h, until OD600 reaches 3.72, reducing pH to 3.82, reducing residual sugar to 0.06g/L, and ending fermentation to obtain fermentation liquid.

3. Centrifuging and filtering the fermentation liquor

(1) Preparing equipment and pipelines: adding alkaline water in advance to corresponding equipment, pipelines and the like such as a transfer skip car, a centrifuge, a transfer tank 1#, a transfer tank 2#, a buffer tank and the like for sterilization and cleaning.

(2) Centrifuging: after fermentation, opening a corresponding valve to pump fermentation liquor into a tubular centrifuge for centrifugation at a feed speed of 200L/h, respectively collecting supernatant and thalli, pumping the supernatant into a transfer tank 1# for filtration, and discarding the thalli after inactivation treatment.

(3) Leakage testing and plate paving: installing a filtering paper board with the aperture of 0.8 mu m on a plate-and-frame filter, testing leakage of purified water, normally maintaining the pressure at 0.13MPa, and paving the filter by uniformly mixing perlite with pure water after normal leakage testing.

(4) And (3) filtering: and opening an air inlet valve, increasing the pressure of the transfer tank 1# to about 0.05MPa, opening a corresponding valve, and filtering the fermentation liquor in the transfer tank 1# into the transfer tank 2# through a filter. The pressure of the transfer tank No. 1 is gradually increased according to the filtering speed. After the filtration is finished, directly adding diatomite into the transfer tank No. 2, starting stirring and uniformly mixing, and cleaning the transfer tank No. 1 with pure water. And (3) introducing air into the transfer tank 2# to increase the pressure, opening a corresponding valve, and filtering the fermentation liquor in the transfer tank 2# into the transfer tank 1# again. After the filtration is finished, the pressure of the transfer tank 1# is increased, and the fermentation clear liquid (light yellow transparent liquid in the moment) in the transfer tank is filtered into a buffer tank through a filter to obtain lactobacillus casei fermentation filtrate.

4. Ingredients

Adding the preservative into the filtered liquid according to the following formula, and fully and uniformly stirring.

TABLE 1 ingredients of preservatives

Composition (I)	Butanediol	Pentanediol	Ethyl hexyl glycerol
				Amount (mass ratio w/w)	6.00％	4.50％	0.08％

The pH of the fermentation filtrate was adjusted with 6M sodium hydroxide solution to a final pH of about 4.90.

5. Sterilizing and filling

Cleaning the filled fermentation filtrate with a white barrel and a barrel cover, and placing in a disinfection room for ozone sterilization. The 0.22 μm filter cartridge was mounted on the filter and connected to the surge tank. And (3) boosting the pressure of the buffer tank to about 0.05MPa, opening a filling valve, filtering and sterilizing the fermentation filtrate by using a 0.22 mu m filter element, filling the fermentation filtrate into PP plastic barrels, and filling 20L of fermentation filtrate into each barrel. The filling process is carried out under a laminar flow cover of a D-level clean area to obtain lactobacillus casei fermentation filtrate added with preservative, wherein, the protein content is measured by adopting a Coomassie brilliant blue method,

the content of the saccharides is measured by adopting a phenol-sulfuric acid method,

the amino acid content is determined by Hitachi LA8080 ultra-high speed full-automatic amino acid analyzer, the acetic acid content is determined by high performance liquid chromatograph (Von eastern. high performance liquid chromatography is used for determining the content of lactic acid and acetic acid in the white spirit [ J ]. brewing science, 2009(005):115-116.),

the lactic acid content is measured by the method in GB 5009.157-2016,

the content of vitamin B6 is measured by a first Method of GB 5009.154-20161 st Method,

the determination of the content of the vitamin PP adopts a second Method of GB 5009.89-20162 nd Method,

the determination of the folic acid content adopts GB 5009.211-2014, and the protein content is 71.30mg/L, the carbohydrate content is 1.78g/L, the amino acid content is 2.02g/L, the acetic acid content is 2.10g/L, the lactic acid content is 8.10g/L, the vitamin B6 content is 0.91mg/L, the vitamin PP content is 3.23mg/L and the folic acid content is 3.33 mu g/L are determined.

EXAMPLE 2 preparation of Lactobacillus casei fermentation filtrate

1. Seed liquid culture

The seed liquid medium formulation, sterilization and cultivation were the same as in example 1.

2. Fermentation culture:

(1) the formula of the fermentation medium is as follows: the carbon source is glucose 14.00g/L,

malt extract 0.8g/L, calcium chloride 0.35g/L

The nitrogen source is tryptone and yeast powder, the tryptone is 8.00g/L, and the yeast powder is 4.00 g/L;

the inorganic salt is anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, manganese sulfate monohydrate and dipotassium hydrogen phosphate trihydrate, wherein the anhydrous sodium acetate is 3.00g/L, the diammonium hydrogen citrate is 3.00g/L, the magnesium sulfate heptahydrate is 0.87g/L, the manganese sulfate monohydrate is 0.46g/L, and the dipotassium hydrogen phosphate trihydrate is 3.75 g/L;

the surfactant is Tween 801.75 ml/L.

(2) And (3) sterilization: same as in example 1.

(3) Inoculation: collecting cultured Lactobacillus casei seed solution (OD)₆₀₀And 4.5) performing flame inoculation, wherein during the inoculation, a sterilized glucose solution is inoculated firstly, then a seed solution is inoculated into a fermentation tank in an inoculation amount of 5% (v/v), a door and a window are closed, and air is kept not to flow.

(4) Fermentation culture: after inoculation, setting the culture temperature at 38 ℃, the rotation speed of the fermentation tank at about 60rpm, introducing sterile air to keep the internal pressure of the tank at about 0.01MPa, and closing air inlet and exhaust. Cultured for 20h, OD₆₀₀When the pH value reaches 3.90, the pH value is reduced to 3.65, the residual sugar is reduced to 1.0g/L, and fermentation is finished to obtain fermentation liquor.

3. The fermentation liquor centrifugation, filtration, blending and sterilization filling are the same as the example 1, and the obtained fermentation liquor is measured according to the method of the example 1, so that the protein content of 83.65mg/L, the carbohydrate content of 2.75g/L, the amino acid content of 1.88g/L, the acetic acid content of 1.94g/L, the lactic acid content of 7.53g/L, the vitamin B6 content of 0.80mg/L, the vitamin PP content of 2.79mg/L and the folic acid content of 3.05 mu g/L are obtained.

EXAMPLE 3 preparation of Lactobacillus casei fermentation filtrate

1. Seed liquid culture

2. Fermentation culture:

(1) the formula of the fermentation medium is as follows: the carbon source is glucose 8.00g/L,

malt extract 0.2g/L, calcium chloride 0.05g/L

The nitrogen source is tryptone and yeast powder, the tryptone is 4.00g/L, and the yeast powder is 2.00 g/L;

the inorganic salt is anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, manganese sulfate monohydrate and dipotassium hydrogen phosphate trihydrate, wherein the anhydrous sodium acetate is 1.00g/L, the diammonium hydrogen citrate is 1.00g/L, the magnesium sulfate heptahydrate is 0.20g/L, the manganese sulfate monohydrate is 0.10g/L, and the dipotassium hydrogen phosphate trihydrate is 1.00 g/L;

the surfactant is Tween 800.30 ml/L.

(2) And (3) sterilization: same as in example 1.

(3) Inoculation: collecting cultured Lactobacillus casei seed solution (OD)₆₀₀And 4.5) performing flame inoculation, wherein during the inoculation, a sterilized glucose solution is inoculated firstly, then the seed solution is inoculated into a fermentation tank in an inoculation amount of 0.5% (v/v), a door and a window are closed, and air is kept not to flow.

(4) Fermentation culture: after inoculation, the culture temperature is set to be 33 ℃, the rotating speed of the fermentation tank is about 60rpm, sterile air is introduced to keep the internal pressure of the tank to be about 0.05MPa, and air inlet and exhaust are closed. Cultured for 30h and OD₆₀₀When the pH value reaches 3.1, the pH value is reduced to 3.94, the residual sugar is reduced by 0.05g/L, and fermentation is finished to obtain fermentation liquor.

3. The fermentation liquor centrifugation, filtration, blending and sterilization filling are the same as the example 1, and the obtained fermentation liquor is measured according to the method of the example 1, so that the protein content of 66.94mg/L, the carbohydrate content of 1.52g/L, the amino acid content of 1.76g/L, the acetic acid content of 1.74g/L, the lactic acid content of 6.80g/L, the vitamin B6 content of 0.76mg/L, the vitamin PP content of 2.58mg/L and the folic acid content of 2.76 mu g/L are obtained.

EXAMPLE 4 preparation of Lactobacillus casei fermentation filtrate

Example 4 differs from example 1 in the content of malt extract in the fermentation medium, which was 0.2g/L, and the resulting fermentation broth was measured according to the method of example 1 to give a protein content of 69.12mg/L, a carbohydrate content of 1.63g/L, an amino acid content of 1.93g/L, an acetic acid content of 1.87g/L, a lactic acid content of 7.09g/L, a vitamin B6 content of 0.83mg/L, a vitamin PP content of 3.12mg/L and a folic acid content of 3.10. mu.g/L.

EXAMPLE 5 preparation of Lactobacillus casei fermentation filtrate

Example 5 differs from example 1 in the content of malt extract in the fermentation medium, which was 0.8g/L, and the resulting fermentation broth was measured according to the method of example 1 to give a protein content of 68.54mg/L, a carbohydrate content of 1.59g/L, an amino acid content of 1.80g/L, an acetic acid content of 1.82g/L, a lactic acid content of 7.30g/L, a vitamin B6 content of 0.69mg/L, a vitamin PP content of 2.97mg/L and a folic acid content of 2.94. mu.g/L.

EXAMPLE 6 preparation of Lactobacillus casei fermentation filtrate

Example 6 differs from example 1 in the content of calcium chloride in the fermentation medium, which was 0.05g/L, and the resulting fermentation broth was measured according to the method of example 1 to give a protein content of 67.93mg/L, a carbohydrate content of 1.69g/L, an amino acid content of 1.58g/L, an acetic acid content of 2.02g/L, a lactic acid content of 7.71g/L, a vitamin B6 content of 0.88mg/L, a vitamin PP content of 3.01mg/L and a folic acid content of 2.85. mu.g/L.

EXAMPLE 7 preparation of Lactobacillus casei fermentation filtrate

Example 7 differs from example 1 in the content of calcium chloride in the fermentation medium, which was 0.35g/L, and the resulting fermentation broth was measured according to the method of example 1 to give a protein content of 70.52mg/L, a carbohydrate content of 1.73g/L, an amino acid content of 1.67g/L, an acetic acid content of 1.86g/L, a lactic acid content of 7.43g/L, a vitamin B6 content of 0.71mg/L, a vitamin PP content of 2.65mg/L and a folic acid content of 2.77. mu.g/L.

Comparative example 1 preparation of a Lactobacillus casei fermentation filtrate

1. Seed liquid culture:

(1) the seed liquid medium formulation was the same as in example 1.

(2) The sterilization was the same as in example 1.

(3) Culturing: inoculating a Lactobacillus casei CCFM1157 strain into a seed culture medium in a super clean bench, performing static culture at 37 ℃ for 12h to obtain a first-class seed, inoculating the first-class seed into the seed culture medium according to the inoculum size of 2%, performing static culture at 37 ℃ for 18h, and performing OD₆₀₀And 4.5, obtaining the seed liquid.

2. Fermentation culture:

(1) the formula of the fermentation medium is as follows: the carbon source is 11.00g/L glucose;

the nitrogen source is tryptone and yeast powder, the tryptone is 5.00g/L, and the yeast powder is 2.5 g/L;

the inorganic salt is anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, manganese sulfate monohydrate and dipotassium hydrogen phosphate trihydrate, wherein the anhydrous sodium acetate is 1.80g/L, the diammonium hydrogen citrate is 1.80g/L, the magnesium sulfate heptahydrate is 0.58g/L, the manganese sulfate monohydrate is 0.25g/L, and the dipotassium hydrogen phosphate trihydrate is 2.50 g/L;

the surfactant is Tween 800.90 ml/L.

(2) And (3) sterilization: same as in example 1.

(3) Inoculation: same as in example 1.

(4) Fermentation culture: after inoculation, setting the culture temperature at 36 ℃, the rotation speed of the fermentation tank at about 60rpm, introducing sterile air to keep the internal pressure of the tank at about 0.04MPa, and closing air inlet and exhaust. Cultured for 30h and OD₆₀₀When the pH value reaches 4.24, the pH value is reduced to 3.84, the residual sugar is reduced to 0.95g/L, and fermentation is finished to obtain fermentation liquor.

3. The fermentation liquor centrifugation, filtration, batching and sterilization filling are the same as the example 1, and the obtained fermentation liquor is measured according to the method of the example 1, so that the protein content of 66.31mg/L, the carbohydrate content of 1.58g/L, the amino acid content of 1.44g/L, the acetic acid content of 1.70g/L, the lactic acid content of 5.78g/L, the vitamin B6 content of 0.62mg/L, the vitamin PP content of 2.31mg/L and the folic acid content of 2.06 mu g/L are obtained.

TABLE 2 proportion table of components of fermentation media in examples and comparative examples

Experimental example 1 MTT method for verifying antioxidant effect (by using H)₂O₂Induced damage):

detecting the cell viability by an MTT method: after cell treatment, removing the culture medium, adding MTT working solution prepared by serum-free culture medium, incubating for 2-4 h at 37 ℃, removing the MTT working solution, adding 150 mu LDMSO into each hole, oscillating for 5min, detecting absorbance (OD value) at 570nm by using an enzyme labeling instrument, and calculating the cell survival rate according to a formula. The calculation formula is as follows:

cell viability ═ experimental-blank)/(negative or normal control-blank)

Cell treatment H₂O₂Model: HaCaT cells (China center for type culture Collection) were inoculated into 96-well plates and cultured for 24 hours, and then replaced with 50. mu. M H₂O₂The cells were treated for 1 hour with the complete medium of (1), and the complete medium containing the lactobacillus casei fermentation filtrate with added preservatives obtained in example 1 was replaced to continue the culture for 24 hours, and the viability of the cells was measured by the MTT method, and the results are shown in table 3.

TABLE 3 cell viability by MTT assay

Wherein, the blank control is pure culture medium.

As can be seen from the above, after continuing the cell culture using the complete medium of the lactobacillus casei fermentation filtrate to which the preservative was added, the cells were cultured for H₂O₂The oxidative damage caused by cell treatment has obvious repairing effect, the cell survival rate is obviously improved, and the cell survival rate is higher as the concentration of the fermentation filtrate is lower.

Experimental example 2 measurement of T-AOC and SOD

The fermentation supernatant of Lactobacillus casei as described in example 1 was mixed with complete medium in different proportions and cultured separately in H-medium at 100. mu.L of each aliquot₂O₂Treated HaCaT cells were added for 24h to normal controls with 100. mu.L of complete medium, and 5 duplicate wells were set for each group. The cells were washed twice with PBS solution and then scraped into 4 ℃ PBS solution. Sonicate to break the cells sufficiently and release the oxidized material, centrifuge at 12000g at 4 ℃ for 5min, and store the supernatant at-80 ℃ for testing. The T-AOC and SOD are measured with a measuring kit (institute of bioengineering, Tokyo, Nanjing, China), and the results are shown in FIG. 1-1 and FIG. 1-2, respectively, wherein the T-AOC method is also called ABAnd (5) a TS method. ABTS + is a free radical that can exist in aqueous solution relatively stably, and can be scavenged by electron transfer. The ABTS + method can accurately reflect the antioxidant activity of the sample because the ABTS + method is not easily interfered by external factors.

Wherein, the T-AOC antioxidant capacity and SOD enzyme activity of example 1 and comparative example 1 were compared, and the results are shown in FIGS. 1-3 and FIGS. 1-4, respectively, wherein the concentration of the fermentation filtrate was 2.5%, the normal control was pure culture medium, the positive control was 5% vitamin C, the fermentation filtrate before optimization was the fermentation filtrate described in comparative example 1, and the fermentation filtrate after optimization was the fermentation filtrate described in example 1.

As can be seen from fig. 1-1, quantitative analysis based on high, medium and low concentrations showed that 5% of the fermentation filtrates had the highest T-AOC content, and the difference was significantly significant (P <0.01) compared to the positive control group, as shown in fig. 1-1, indicating that P is <0.05 compared to the positive control group, and P is <0.01 compared to the positive control group.

As can be seen from FIGS. 1-2, the SOD enzyme activity concentration of the conventional HaCaT cells was 275.926U/L. The SOD enzyme activity concentrations of 5%, 2.5% and 0.5% of the fermentation filtrate of example 1 after being treated for 24h are 987.037U/L, 896.914U/L and 717.901U/L respectively, which shows that the fermentation filtrate can obviously improve the SOD enzyme activity in cells compared with the normal control group, and the SOD enzyme activities of 5%, 2.5% and 0.5% are improved by 257.72%, 225.06% and 160.18% respectively. The difference was significantly significant compared to the normal control group, as shown in fig. 1-2, indicating that p <0.01 compared to the normal control group

As can be seen from fig. 1-3, although the fermentation filtrates before and after optimization all have good antioxidant effect and can protect HaCaT cells in an antioxidant manner, the antioxidant effect of the fermentation filtrate after optimization is slightly increased compared with that of the fermentation filtrate before optimization, but the difference is not significant.

As can be seen from FIGS. 1 to 4, compared with the normal control group, the cell culture with the added fermentation filtrate is obviously improved compared with the conventional HaCaT cell, and the optimized effect is more obvious. The difference was clearly significant (p <0.01) compared to before optimization, as shown in figures 1-4, indicating p <0.01 compared to before optimization

Experimental example 3 ROS measurement

Taking HaCaT cells in logarithmic growth phase, adjusting cell density to 3 multiplied by 10 after digestion⁶mL^-1Inoculating and culturing for 24 h; respectively setting a normal control group, a positive control group and an experimental group; after 24h of dosing intervention using the fermentation filtrate described in example 1, the supernatant was discarded, the cells were washed 2 times with PBS, diluted fluorescent probe DCFH-DA solution (1: 1000) was added, incubated at 37 ℃ for 20min, and the cells were washed 3 times thoroughly with PBS. In addition to the normal control group, 25. mu. M H was added to each of the groups₂O₂Acting for 2 hours; discard the supernatant, digest the cells at 800 r.min^-1Centrifuging for 5min, and collecting cell precipitate; after cell resuspension, PBS was washed 3 times, and fluorescence intensity (excitation wavelength 485nm, emission wavelength 535nm) of each group was measured by a fluorescence spectrophotometer. Intracellular ROS levels were expressed as DCFH-DA relative fluorescence intensity (%) -experimental/normal control x 100% with the results shown in fig. 2, where the normal control was pure medium; the positive control contained 5% vitamin C.

As can be seen from FIG. 2, the fluorescence intensity of ROS in cells of the oxidative damage positive control group is obviously increased compared with that of the normal control group, and the difference is obviously significant (P)<0.01). Compared with a positive control group, the fluorescence intensity of ROS of each experimental group is obviously reduced, and the difference is obvious (P)<0.01). As shown in fig. 2, p represents the comparison of normal control group/positive control group<0.01. 5%, 2.5%, 0.5% of the fermentation filtrate of example 1 significantly improved H₂O₂The degree of oxidative damage of HaCaT cells is induced, which shows that the fermentation filtrate can improve H₂O₂Degree of oxidative damage induced in HaCaT cells.

Experimental example 4 CAT measurement

The cell culture, grouping and administration were the same as in Experimental example 3. After 24h of drug intervention, 25 mu M H of cells of each group except the normal control group were added₂O₂Acting for 2 hours; collecting cells, adding the mixture containing 1 mmol. multidot.L^-1PMSF cell lysate at 4 ℃ and 12000 r.min^-1Centrifuge 30And min, detecting the protein concentration of each group of cells by using a BCA protein quantitative kit (Biyuntian P0009), then adjusting each group of protein samples to the same concentration, uniformly mixing the protein samples according to the ratio of 5 xSDS Loading Buffer to 4: 1, and inactivating the protein samples in a water bath at 100 ℃ for 10 min. Taking a 20 mu g protein sample, carrying out SDS-PAGE gel electrophoresis, transferring the protein sample to a PVDF membrane, and sealing with 5% skimmed milk powder for 2 h; incubating primary anti-CAT (1: 1000) and beta-actin (1: 1000) at 4 ℃ overnight; washing the membrane with TBST, adding a secondary antibody, and incubating for 2h at room temperature; adding ECL working mixed solution, detecting with chemiluminescence imager, and obtaining the result shown in FIG. 3, wherein the normal control is pure culture medium; the positive control contained 5% vitamin C.

As can be seen from FIG. 3, 5% of the fermentation filtrate of example 1 significantly increased CAT activity in cells compared to the positive control group, with a significant difference (P)<0.05), as shown in fig. 3, indicates p compared to the positive control group<0.05. Illustrating that the fermentation filtrate of the present invention is capable of fighting against H₂O₂Induced oxidative damage of HaCaT cells to H₂O₂The generated cytotoxicity has a certain protection effect.

Experimental example 5 detection of secretion amount of cytokine associated with Nrf2/HO-1 Signal pathway

ELISA kit method: h₂O₂The procedure for treating HaCaT cells was the same as in Experimental example 2, the cells were washed twice and then scraped into 4 ℃ PBS solution. The cell suspension is treated by repeated freeze-thawing to destroy the cells. Centrifuging at 1000 Xg for 5min at 4 deg.C, and storing the supernatant at-80 deg.C. The results of Nrf2/HO-1 measurement using ELISA assay kit (Senega Biotechnology Co., Ltd., Nanjing, China) are shown in FIG. 4-1, in which the normal control was pure culture medium; the positive control contains 5% of vitamin C,

the results of comparing the secretion amounts of Nrf2 cells of example 1 and comparative example 1 are shown in fig. 4-2, in which the fermentation filtrate described in comparative example 1 was represented before optimization and the fermentation filtrate described in example 1 was represented after optimization.

As can be seen from fig. 4-1, the concentrations of the fermentation filtrate in the three groups of high, medium and low in example 1 can obviously promote the amount of Nrf2 secreted by HaCaT cells, and compared with the normal control group and the positive control group, 2.5% can promote Nrf2 secreted by cells. The difference was significant compared to the positive control group (p <0.01, p <0.05), where p <0.05 compared to the positive control group and p <0.01 compared to the positive control group.

As can be seen from FIGS. 4-2, the fermentation filtrates of example 1 and comparative example 1 can activate the amount of Nrf2 secreted by HaCaT cells and also can improve the Nrf2 secretion capacity, thereby obviously relieving and repairing H₂O₂Induced damage caused by oxidation of HaCaT cells, but compared with the situation before and after optimization, the capacity of improving secretion of Nrf2 after optimization is stronger, and the antioxidant effect of the optimized fermentation filtrate is further improved to a certain extent. The difference was clearly significant (p) compared to before optimization<0.01), wherein p represents the comparison with p before optimization<0.01

Experimental example 6 Patch test on human body

Patch test volunteers: the number of people is 54, the age is 20-41 years, and 4 men and 50 women are aged;

the test substance: the fermentation filtrate obtained in example 1 was diluted to 10% with deionized water

Negative control: deionized water

Spot-pasting test process:

1. the test site is normal skin on the flexed side of the forearm.

2. The protective paper of the plaque tester (8mm Finn Chamber) was removed, and the prepared fermentation filtrate of example 1 was placed in an aluminum plaque tester with a plaque test added at 0.02 ml.

3. The spot tester with the spot test article is applied to the forearm of the subject, gently pressed with the palm to be uniformly applied to the skin, and the spot-applied portion is marked with a marking pen.

4. Patch test time: for 48 hours.

5. Observation time: 48 hours after application, the patch tester was removed first, and in order to avoid possible reactions caused by the patch tester pressing against the skin, the results were observed at least 30 minutes after the patch tester was removed, and the results are shown in FIG. 5.

As can be seen from FIG. 5, the patch test results of the 10% fermented filtrate showed that there is no adverse reaction on the skin, and the results showed that the 10% fermented filtrate is not harmful to the skin of human body when applied externally.

Experimental example 7 human skin efficacy test

By adopting a half-face comparison method, essence added with antioxidant products (experimental group, fermentation filtrate described in example 1, the addition amount is 2.5%) and blank essence (control group, distilled water with the same content is added) are respectively used for the left half face and the right half face, wherein the blank essence comprises butanediol, pentanediol, ethylhexyl glycerol, betaine, carbome 21, xanthan gum and water. Changes in stratum corneum water content, skin elasticity, fine lines, skin tone, and brown patches in the apple muscle area of the subjects' face were examined before and after use.

After 15 healthy subjects were recruited and aged 20 to 45 years, the subjects were examined for initial values of the water content of the horny layer, the elasticity of the skin, the area of fine wrinkles, the L value of the skin color and the area of brown spots 15 minutes after cleansing, and then the same amounts of the essence to which the antioxidant product was added (experimental group) and the blank essence (control group) were applied, respectively, once in the morning and at night, and all the indicators were examined again 1 week, 2 weeks, and 3 weeks after the initial application, and the results are shown in fig. 6-1, 6-2, 6-3, 6-4, and 6-5, respectively, where p represents <0.05 as compared to the control group and p represents <0.01 as compared to the control group.

As can be seen from fig. 6-1, the initial moisture content value of the front stratum is set to 100% using. Compared with the control group, the water content of the stratum corneum of the skin is remarkably improved (12% -14% higher than that of the control group) within 3 weeks by using the essence (experimental group) containing the fermentation filtrate of the example 1, and the fermentation filtrate can provide the water content of the stratum corneum of the skin.

As can be seen from fig. 6-2, the initial value of skin elasticity before use is set to 100%. Compared with the control group, the skin elasticity is obviously improved within 3 weeks by using the essence containing the fermentation filtrate of example 1, particularly 10% of the essence after 1 week, which shows that the fermentation filtrate of the invention can provide the skin elasticity.

As can be seen from fig. 6-3, the area ratio of the brown spots in the fixed selected area before use was set to 100%. Compared with a control group, the skin brown spot area is obviously reduced (by 10% -12%) within 3 weeks by using the essence containing the fermentation filtrate of the example 1, particularly the difference between groups is obvious from 1 week to 2 weeks after the essence is used, and the fermentation filtrate can obviously reduce the pigmentation of the superficial dermis and exert the spot-lightening effect.

As can be seen from fig. 6-4, the texture area ratio in the fixed selection area before use is set to 100%. Compared with the blank control group, the skin fine lines are slightly reduced after 2 weeks of using the essence containing the fermentation filtrate described in example 1, which shows that the fermentation filtrate can reduce the skin fine lines.

As can be seen from fig. 6-5, the skin color L value before use is set to 100%. Compared with the control group, the skin whiteness is slightly improved within 3 weeks by using the essence containing the fermentation filtrate described in example 1, which shows that the fermentation filtrate can improve the skin whiteness.

Experimental example 8 study of stability

The fermentation filtrates obtained in examples 1 to 7 and the fermentation filtrate obtained in comparative example 1 were subjected to stability studies, and the stability data are shown in table 4, wherein the stability results of example 1 and comparative example 1 are shown in fig. 7, wherein a is a schematic diagram of the fermentation filtrate obtained in comparative example 1, b is a schematic diagram of the fermentation filtrate obtained in comparative example 1 being left at 40 ℃ for 4 months, c is a schematic diagram of the fermentation filtrate obtained in example 1, and d is a schematic diagram of the fermentation filtrate obtained in example 1 being left at 40 ℃ for 4 months.

TABLE 4 comparison of the stability (absorbance at 470 nm) of samples at 40 ℃ under various culture conditions

As can be seen from Table 4, the absorbance of the fermentation filtrate before optimization was high at 470nm, and the increase in absorbance (OD) was significant after standing at 40 ℃ for 4 months₄₇₀Increased by 0.333). The absorbance of the optimized fermentation filtrate is at a lower level at 470nm, and only slight change is caused in the absorbance after the fermentation filtrate is placed at 40 ℃ for 4 monthsConversion (OD)₄₇₀The highest increase of 0.063), still at a lower level, and the color difference before and after optimization is also evident from fig. 7, so the fermentation broth after optimization has better stability than before optimization.

In conclusion, the fermentation filtrate has an antioxidant effect, obviously improves the water content of the horny layer of the skin, obviously improves the elasticity of the skin, obviously reduces the area of brown spots of the skin, reduces fine lines of the skin and improves the whiteness of the skin, and in addition, the fermentation filtrate has better stability and is still more stable after being placed at 40 ℃ for 4 months.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.

Claims

2. The Lactobacillus casei fermentation filtrate according to claim 1, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with a deposit number of GDMCC No. 61497;

preferably, the concentration of the malt extract is 0.1-0.9g/L, preferably 0.2-0.8g/L, and more preferably 0.5 g/L; the concentration of the calcium chloride is 0.02-0.50g/L, preferably 0.05-0.35g/L, and further preferably 0.2 g/L;

preferably, the fermentation medium further comprises the following components in concentration: 6.00-16.00g/L of carbon source, preferably 8.00-14.00g/L, 4-14g/L of nitrogen source, preferably 6-12g/L, 1.5-12g/L of inorganic salt, preferably 3-12g/L and 0.10-2.25ml/L of surfactant, preferably 0.30-1.75 ml/L;

3. A Lactobacillus casei fermentation filtrate according to claim 1 or 2, wherein the inoculum size of the seed liquid is 0.5-5% (v/v);

preferably, the fermentation temperature is from 25 to 40 ℃, preferably from 33 to 38 ℃,

preferably, the fermentation time is 15-45h, preferably 20-30 h;

preferably, the fermentation pressure is 0.01-0.05 MPa;

preferably, OD in the fermentation broth₆₀₀Is 2.0 to 6.0, preferably 3.0 to 5.2;

preferably, the pH of the fermentation broth is between 3.0 and 5.0, preferably between 3.6 and 4.2,

preferably, the concentration of residual sugar in the fermentation liquor is 0-1.0 g/L;

preferably, the OD of the seed liquid₆₀₀At least 4.0, preferably from 4.3 to 5.5;

preferably, in the step of obtaining the seed solution, the method comprises inoculating lactobacillus casei into a seed culture medium to be cultured for 10-20h to obtain a primary seed solution, and then inoculating the primary seed solution into the seed culture medium to be cultured to obtain the seed solution;

preferably, the inoculation amount of the primary seed liquid is 0.5-5.0% (v/v);

preferably, the seed culture medium is an MRS culture medium;

preferably, the lactobacillus casei fermentation filtrate comprises the following components: protein, sugar, amino acid, acetic acid, lactic acid, vitamin B6, vitamin PP and folic acid.

4. A method of preparing a lactobacillus casei fermentation filtrate comprising the steps of:

5. The method according to claim 4, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with a deposit number GDMCC No. 61497;

6. The method of claim 4 or 5, wherein the amount of seed fluid inoculated is 0.5-5.0% (v/v);

preferably, the fermentation temperature is 25-40 ℃, preferably 33-38 ℃;

preferably, the fermentation time is 15-45h, preferably 20-30 h;

preferably, the fermentation pressure is 0.01-0.05 MPa;

preferably, the pH of the fermentation broth is 3.0-5.0, preferably 3.6-4.2;

preferably, the seed culture medium is an MRS culture medium.

7. The application of Lactobacillus casei in the field of cosmetics is disclosed, wherein the Lactobacillus casei is Lactobacillus casei (Lactobacillus paracasei) CCFM1157 with the collection number of GDMCC No. 61497.

8. Use of a lactobacillus casei fermentation filtrate as defined in any of claims 1 to 3 or as prepared by a method as defined in any of claims 4 to 6 in the cosmetic field.

9. A cosmetic composition comprising a lactobacillus casei fermentation filtrate as defined in any of claims 1 to 3 or a lactobacillus casei fermentation filtrate produced by a method as defined in any of claims 4 to 6;

preferably, the composition further comprises an adjuvant.

10. A lactobacillus casei fermentation filtrate comprising the following components: proteins, sugars, amino acids, acetic acid, lactic acid, vitamin B6, vitamin PP, and folic acid;

preferably, the lactobacillus casei fermentation filtrate is prepared by the method of any of claims 4 to 6.