CN114699336B - Facial mask containing lysozyme - Google Patents
Facial mask containing lysozyme Download PDFInfo
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- CN114699336B CN114699336B CN202210561888.0A CN202210561888A CN114699336B CN 114699336 B CN114699336 B CN 114699336B CN 202210561888 A CN202210561888 A CN 202210561888A CN 114699336 B CN114699336 B CN 114699336B
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- 102000016943 Muramidase Human genes 0.000 title claims abstract description 39
- 108010014251 Muramidase Proteins 0.000 title claims abstract description 39
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 title claims abstract description 39
- 235000010335 lysozyme Nutrition 0.000 title claims abstract description 39
- 239000004325 lysozyme Substances 0.000 title claims abstract description 39
- 229960000274 lysozyme Drugs 0.000 title claims abstract description 39
- 230000001815 facial effect Effects 0.000 title claims abstract description 13
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 92
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 54
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 49
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- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 18
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- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 18
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 18
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 18
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 9
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- 238000002360 preparation method Methods 0.000 claims description 6
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- QPJVMBTYPHYUOC-UHFFFAOYSA-N methyl benzoate Chemical compound COC(=O)C1=CC=CC=C1 QPJVMBTYPHYUOC-UHFFFAOYSA-N 0.000 description 18
- 238000012360 testing method Methods 0.000 description 18
- 230000002292 Radical scavenging effect Effects 0.000 description 10
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- 101100539403 Drosophila melanogaster sgl gene Proteins 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 8
- 244000241838 Lycium barbarum Species 0.000 description 7
- 235000015459 Lycium barbarum Nutrition 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
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- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 5
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- MZOFCQQQCNRIBI-VMXHOPILSA-N (3s)-4-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxy-2-hydroxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-5-(diaminomethylideneamino)-1-oxopentan-2-yl]amino]-3-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]-4-oxobutanoic acid Chemical compound OC[C@@H](C(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN MZOFCQQQCNRIBI-VMXHOPILSA-N 0.000 description 4
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 241000186427 Cutibacterium acnes Species 0.000 description 3
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 3
- 229960004889 salicylic acid Drugs 0.000 description 3
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- 210000003296 saliva Anatomy 0.000 description 2
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- GOZMBJCYMQQACI-UHFFFAOYSA-N 6,7-dimethyl-3-[[methyl-[2-[methyl-[[1-[3-(trifluoromethyl)phenyl]indol-3-yl]methyl]amino]ethyl]amino]methyl]chromen-4-one;dihydrochloride Chemical compound Cl.Cl.C=1OC2=CC(C)=C(C)C=C2C(=O)C=1CN(C)CCN(C)CC(C1=CC=CC=C11)=CN1C1=CC=CC(C(F)(F)F)=C1 GOZMBJCYMQQACI-UHFFFAOYSA-N 0.000 description 1
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- 210000002421 cell wall Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940055019 propionibacterium acne Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 102000003390 tumor necrosis factor Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/66—Enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
- A61P17/10—Anti-acne agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/59—Mixtures
- A61K2800/592—Mixtures of compounds complementing their respective functions
- A61K2800/5922—At least two compounds being classified in the same subclass of A61K8/18
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Pharmacology & Pharmacy (AREA)
- Dermatology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Engineering & Computer Science (AREA)
- Gerontology & Geriatric Medicine (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The application relates to a fruit and vegetable ferment mask which comprises a mask substrate and mask liquid, wherein the mask liquid comprises fruit and vegetable ferment, sodium hyaluronate, glycerol, propylene glycol, methyl hydroxybenzoate and deionized water, and the mask liquid can further comprise lysozyme, and the fruit and vegetable ferment is one or more selected from mulberry ferment, kiwi ferment and medlar ferment. The application discovers that the combination of a plurality of fruit and vegetable enzymes has a synergistic effect in terms of antioxidation, and the combination of lysozyme and fruit and vegetable enzymes has a synergistic effect in treating acne. In addition, the active ingredients of the facial mask are selected from natural lysozyme and fruit and vegetable enzymes, so that the facial mask is good in safety and suitable for industrial production.
Description
Technical Field
The application relates to the field of daily chemicals, in particular to an enzyme mask containing lysozyme.
Background
Lysozyme is an alkaline enzyme that can cause the attachment of polysaccharides by hydrolysis. In 1922 it was found that the tear and saliva levels of this enzyme were very high because of its lytic action, which is the name given to the cell wall of the cell to kill bacteria. The egg white in eggs fed to birds and poultry is also present with such an enzyme, which is also quite high in tears, saliva and milk of mammals, but the content of lysozyme in egg white is highest. It is difficult to imagine that lysozyme is also contained in some plants, but the difference in enzyme content is different.
The lysozyme is a non-specific immune factor in a human body, can kill bacteria, can play roles in promoting and cooperating with the immune system of the human body, and can play a role when the immunity of the human body is reduced, so that the lysozyme plays a role in improving the matrix of tissues, and the purposes of relieving the symptoms of allergic inflammation and diminishing inflammation and repairing are achieved. In addition, it is a high nutrition per se, has considerable benefits on human body, is a purely natural protein, helps the intestinal tract to consume better, absorbs the nutrient substances fully, is nontoxic, and does not leave harmful substances in the body. Therefore, lysozyme is widely used in the food industry, the pharmaceutical industry and the like.
The existing facial mask in the market contains a plurality of chemical components, and if the facial mask is used for a long time, certain damage is caused to the skin. The lysozyme is added into the facial mask, so that the facial mask has the effects of diminishing inflammation, sterilizing and removing acnes on the basis of moisturizing and whitening, has the repairing effect on the damaged part of a patient, and has the functions of protecting the skin and repairing damaged tissue cells.
Fruit and vegetable ferment belongs to a plant comprehensive hormone, is mainly extracted from plant raw materials, and is an active enzyme. On the one hand, it can balance the deregulated endocrine system, eliminate inflammation, and on the other hand, it can also improve the immunity of human body. The physique of a person is weak once being acidic, and the fruit and vegetable ferment can help to regulate the acidity and alkalinity of the human body so as to be in a healthier state. The fruit and vegetable ferment can also help to generate ATP energy, supplement consumed heat energy and accelerate metabolism of cells.
At present, no report related to a facial mask taking lysozyme and fruit and vegetable enzymes as main active ingredients is found.
Disclosure of Invention
The first aspect of the application provides a fruit and vegetable ferment mask which is composed of a mask substrate and mask liquid, wherein the mask liquid comprises fruit and vegetable ferment, sodium hyaluronate, glycerol, propylene glycol, methyl benzoate and deionized water, and the fruit and vegetable ferment is one or more selected from mulberry ferment, kiwi ferment and medlar ferment.
Preferably, the fruit and vegetable ferment is a mixture of mulberry ferment and kiwi ferment.
More preferably, the fruit and vegetable ferment is a mixture of mulberry ferment and kiwi ferment in a weight ratio of 1:1.
Preferably, the mask liquid further comprises lysozyme.
More preferably, the weight ratio of the lysozyme to the fruit and vegetable ferment is 1:1.
Preferably, the mask liquid comprises 0.1-1 part by weight of fruit and vegetable ferment, 0.1-1 part by weight of lysozyme, 5-10 parts by weight of sodium hyaluronate, 1-5 parts by weight of glycerol, 5-10 parts by weight of propylene glycol, 0.005-0.02g by weight of methyl benzoate and 100-200 parts by weight of deionized water.
More preferably, the mask liquid comprises 0.5 part by weight of fruit and vegetable ferment, 0.5 part by weight of lysozyme, 6 parts by weight of sodium hyaluronate, 3 parts by weight of glycerin, 6 parts by weight of propylene glycol, 0.01 part by weight of methyl paraben and 150 parts by weight of deionized water.
Preferably, the preparation method of the fruit and vegetable ferment comprises the following steps:
(1) Adding yeast into the glucose solution, and performing heat preservation and activation to obtain yeast activation solution;
(2) Adding yeast activating solution into the cleaned fruits and vegetables, and fermenting for 24 hours under heat preservation;
(3) And centrifuging the fruit and vegetable fermentation liquid, and then spray-drying to obtain the fruit and vegetable ferment powder.
Preferably, the concentration of the glucose solution in the step (1) is 0.02g/mL.
Preferably, in the step (1), the weight-volume ratio of the yeast to the glucose solution is 1g:200mL.
Preferably, the temperature of the heat preservation in the step (1) is 35 ℃.
Preferably, the weight-to-volume ratio of the fruits and vegetables to the yeast activation solution in the step (2) is 1kg:45mL.
Preferably, the temperature of the heat preservation in the step (2) is 30 ℃.
Preferably, the preparation method of the fruit and vegetable ferment comprises the following steps:
(1) Adding 0.5g of Angel active yeast into 100mL of 0.02g/mL glucose solution, and performing heat preservation and activation at 35 ℃ for 20min to obtain yeast activation solution;
(2) Taking 1kg of cleaned fruits and vegetables, adding 45mL of yeast activating solution, and fermenting at 30 ℃ for 24 hours;
(3) And centrifuging the fruit and vegetable fermentation liquid, and then spray-drying to obtain the fruit and vegetable ferment powder.
The second aspect of the present application provides a preparation method of the fruit and vegetable ferment mask, which comprises the following steps:
(1) Adding yeast into the glucose solution, and performing heat preservation and activation to obtain yeast activation solution;
(2) Adding yeast activating solution into the cleaned fruits and vegetables, and fermenting for 24 hours under heat preservation;
(3) Centrifuging the fruit and vegetable fermentation liquor, and then spray-drying to obtain fruit and vegetable ferment powder;
(4) Mixing fruit and vegetable ferment powder with optional lysozyme, and uniformly mixing with sodium hyaluronate, glycerol, propylene glycol, methyl benzoate and deionized water to obtain facial mask liquid;
(5) Immersing the mask matrix into the sterilized mask liquid, and packaging to obtain the mask;
the fruit and vegetable ferment powder is selected from one or more of mulberry ferment, kiwi ferment and medlar ferment.
Preferably, the concentration of the glucose solution in the step (1) is 0.02g/mL.
Preferably, in the step (1), the weight-volume ratio of the yeast to the glucose solution is 1g:200mL.
Preferably, the temperature of the heat preservation in the step (1) is 35 ℃.
Preferably, the weight-to-volume ratio of the fruits and vegetables to the yeast activation solution in the step (2) is 1kg:45mL.
Preferably, the temperature of the heat preservation in the step (2) is 30 ℃.
Preferably, in the step (4), 1g of fruit and vegetable ferment powder is taken and uniformly mixed with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to prepare the mask liquid.
Preferably, in the step (4), 0.5g of fruit and vegetable ferment powder is taken and mixed with 0.5g of lysozyme, and then evenly mixed with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to prepare the mask liquid.
Preferably, the preparation method comprises the following steps:
(1) Adding 0.5g of Angel active yeast into 100mL of 0.02g/mL glucose solution, and performing heat preservation and activation at 35 ℃ for 20min to obtain yeast activation solution;
(2) Taking 1kg of cleaned fruits and vegetables, adding 45mL of yeast activating solution, and fermenting at 30 ℃ for 24 hours;
(3) Centrifuging the fruit and vegetable fermentation liquor, and then spray-drying to obtain fruit and vegetable ferment powder;
(4) Mixing 1g of fruit and vegetable ferment powder with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl hydroxybenzoate and 150g of deionized water uniformly to prepare a mask liquid;
(5) Immersing the mask matrix into the sterilized mask liquid, and packaging.
Preferably, the preparation method comprises the following steps:
(1) Adding 0.5g of Angel active yeast into 100mL of 0.02g/mL glucose solution, and performing heat preservation and activation at 35 ℃ for 20min to obtain yeast activation solution;
(2) Taking 1kg of cleaned fruits and vegetables, adding 45mL of yeast activating solution, and fermenting at 30 ℃ for 24 hours;
(3) Centrifuging the fruit and vegetable fermentation liquor, and then spray-drying to obtain fruit and vegetable ferment powder;
(4) Mixing 0.5g of fruit and vegetable ferment powder with 0.5g of lysozyme, and uniformly mixing with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to prepare mask liquid;
(5) Immersing the mask matrix into the sterilized mask liquid, and packaging.
The third aspect of the application provides application of the fruit and vegetable ferment mask in preparing cosmetics with an antioxidation effect.
Preferably, the antioxidant effect is manifested as DPPH radical scavenging and/or hydroxyl radical scavenging.
The fourth aspect of the application provides an application of the fruit and vegetable ferment mask in preparing cosmetics for treating acne.
The application has the positive beneficial effects that:
surprisingly, through repeated experiments, the application surprisingly discovers that the combined use of various fruit and vegetable enzymes has a synergistic effect in terms of antioxidation, and the combined use of lysozyme and fruit and vegetable enzymes has a synergistic effect in treating acne. In addition, the active ingredients of the facial mask are selected from natural lysozyme and fruit and vegetable enzymes, so that the facial mask is good in safety and suitable for industrial production.
Detailed Description
The present application will be further described with reference to examples, but the embodiments of the present application are not limited thereto. The experimental methods used in the following examples are conventional methods unless otherwise specified. The lysozyme used in examples and test examples was lysozyme extracted from egg white.
Example 1 mask M1 containing Mulberry enzyme
0.5g of Angel active yeast was added to 100mL of 0.02g/mL glucose solution and activated for 20min in a 35℃water bath. Taking 1kg of cleaned mulberries, adding 45mL of yeast activating solution into the mulberry, and fermenting the mulberry in a water bath kettle at 30 ℃ for 24 hours. And centrifuging the fermentation liquor, spray-drying to obtain mulberry enzyme powder, uniformly mixing 1g of mulberry enzyme powder, 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methylparaben and 150g of deionized water to obtain mask liquid, immersing the mask substrate into the mask liquid subjected to sterilization operation, and packaging to obtain the mask M1 containing the mulberry enzyme.
Example 2 mask M2 containing Kiwi enzyme
0.5g of Angel active yeast was added to 100mL of 0.02g/mL glucose solution and activated for 20min in a 35℃water bath. Taking 1kg of cleaned and peeled kiwi fruits, adding 45mL of yeast activating solution, and fermenting in a water bath kettle at 30 ℃ for 24 hours. Centrifuging the fermentation liquor, spray-drying to obtain kiwi fruit ferment powder, uniformly mixing 1g of kiwi fruit ferment powder with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl hydroxybenzoate and 150g of deionized water to obtain mask liquid, immersing a mask substrate into the mask liquid subjected to sterilization operation, and packaging to obtain the mask M2 containing kiwi fruit ferment.
Example 3 mask M3 containing Lycium barbarum enzyme
0.5g of Angel active yeast was added to 100mL of 0.02g/mL glucose solution and activated for 20min in a 35℃water bath. Taking 1kg of cleaned medlar, adding 45mL of yeast activation solution, and fermenting in a water bath kettle at 30 ℃ for 24 hours. Centrifuging the fermentation liquor, spray-drying to obtain medlar ferment powder, uniformly mixing 1g of medlar ferment powder with 6g of sodium hyaluronate, 3g of glycerol, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to obtain mask liquid, immersing a mask substrate into the mask liquid after sterilization operation, and packaging to obtain the medlar ferment-containing mask M3.
Example 4 mask M4 containing Mulberry enzyme and Kiwi fruit enzyme
Respectively taking 0.5g of mulberry enzyme powder and 0.5g of kiwi enzyme powder prepared in the examples 1 and 2, uniformly mixing the obtained mixture with 6g of sodium hyaluronate, 3g of glycerin, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to prepare a mask liquid, immersing a mask substrate into the mask liquid after sterilization operation, and packaging to obtain the mask M4 containing the mulberry enzyme and the kiwi enzyme.
Example 5 mask M5 containing Mulberry enzyme and Lycium Barbarum enzyme
Respectively taking 0.5g of mulberry enzyme powder and 0.5g of medlar enzyme powder prepared in the examples 1 and 3, uniformly mixing the mulberry enzyme powder and the medlar enzyme powder with 6g of sodium hyaluronate, 3g of glycerin, 6g of propylene glycol, 0.01g of methylparaben and 150g of deionized water to prepare a mask liquid, immersing a mask substrate into the mask liquid after sterilization operation, and packaging to obtain the mask M5 containing the mulberry enzyme and the medlar enzyme.
Example 6 mask M6 containing Kiwi enzyme and Lycium Chinense
Respectively taking 0.5g of the kiwi fruit ferment powder and the medlar ferment powder prepared in the examples 2 and 3, uniformly mixing the kiwi fruit ferment powder and the medlar ferment powder with 6g of sodium hyaluronate, 3g of glycerin, 6g of propylene glycol, 0.01g of methyl benzoate and 150g of deionized water to prepare a mask liquid, immersing a mask substrate into the mask liquid after sterilization operation, and packaging to obtain the mask M6 containing the kiwi fruit ferment and the medlar ferment.
Examples 7 to 12, masks M7 to M12 containing lysozyme and fruit and vegetable enzymes
The mask M7-M12 containing lysozyme and fruit and vegetable enzymes (mulberry/kiwi fruit/matrimony vine enzymes) is prepared by replacing 1g of fruit and vegetable enzyme (mulberry/kiwi fruit/matrimony vine enzymes) powder in examples 1-3 with 0.5g of fruit and vegetable enzyme (mulberry/kiwi fruit/matrimony vine enzymes) powder and 0.5g of lysozyme in examples 4-6, and replacing 1g of mixed fruit and vegetable enzyme (mulberry/kiwi fruit/matrimony vine enzymes) powder with 0.5g of mixed fruit and vegetable enzyme (mulberry/kiwi fruit/matrimony vine enzymes) powder in the weight ratio of 1:1, and the rest steps and methods are the same as those in examples 1-6.
Test example 1, test of DPPH radical scavenging ability of fruit and vegetable fermentation liquid
1. Test method
The fruit and vegetable ferment (mulberry/kiwi fruit/medlar ferment) powder prepared in examples 1-6 was weighed 0.1g, and 10mL of distilled water was added to prepare fruit and vegetable ferment test solution. 2mL of the liquid to be tested is taken from each test group, and 2mL of 2X 10 is added -4 The DPPH (50%) ethanol solution with mol/L is evenly mixed and placed for 30min in a dark place, the absorbance at the wavelength of 517nm is recorded as A, and the clearance of the DPPH is calculated according to the following formula:
DPPH clearance% = (1- (A) 1 -A 2 )/A 3 )*100％，
Wherein: a is that 1 The absorbance of the liquid to be measured; a is that 2 Absorbance of the DPPH solution was replaced with ethanol solution; a is that 3 The absorbance of the sample solution was replaced with the ethanol solution.
2. Test results
The DPPH radical scavenging rate results of the fruit and vegetable ferments of each test group of the present application are shown in Table 1 below.
TABLE 1 DPPH free radical scavenging ability of fruit and vegetable ferments according to the application
| Test group | DPPH clearance (%) |
| Example 1 | 70.05％ |
| Example 2 | 72.88％ |
| Example 3 | 74.56％ |
| Example 4 | 90.27％ |
| Example 5 | 77.36％ |
| Example 6 | 74.41％ |
As shown by the test results in Table 1, the fruit and vegetable ferments of examples 1-6 all have excellent DPPH clearance, which indicates that the fruit and vegetable ferments have remarkable antioxidation effect as active ingredients of the mask. Wherein the DPPH clearance of the fruit and vegetable ferment of example 4 is the highest, the excellent antioxidation effect which is difficult to expect is generated.
Test example 2 hydroxyl radical scavenging ability test of fruit and vegetable ferment of the present application
1. Test method
The fruit and vegetable ferment (mulberry/kiwi fruit/medlar ferment) powder prepared in examples 1-6 was weighed 0.1g, and 10mL of distilled water was added to prepare fruit and vegetable ferment test solution. 2mL of the solution to be tested is taken and added with 2mL of FeSO of 6mmol/L 4 Solution and 2mL of 6mmol/L H 2 O 2 Mixing the solutions, standing for 10min, adding 2mL of 6mmol/L salicylic acid solution, mixing, standing in water bath at 37deg.C for 30min, centrifuging at 3000r/min for 10min, collecting supernatant, measuring absorbance at wavelength of 510nm, and recording as A 1 The method comprises the steps of carrying out a first treatment on the surface of the The absorbance value of distilled water in place of salicylic acid reaction was designated as A 2 The method comprises the steps of carrying out a first treatment on the surface of the The absorbance value of distilled water instead of the reaction of the sample to be measured is designated as A 3 The% clearance of hydroxyl groups was calculated according to the following formula:
% clearance of hydroxyl group = [ (a) 1 -A 2 )/(A 3 -A 2 )]*100％，
Wherein: a is that 1 The absorbance of the liquid to be measured; a is that 2 Absorbance for distilled water to replace salicylic acid reaction; a is that 3 The absorbance of the reaction to be tested is replaced by distilled water.
2. Test results
The results of the hydroxyl radical scavenging rate of the fruit and vegetable ferments of each test group according to the present application are shown in table 2 below.
TABLE 2 hydroxy radical scavenging ability of fruit and vegetable ferments according to the application
| Test group | Radical scavenging rate of hydroxyl (%) |
| Example 1 | 67.55％ |
| Example 2 | 69.26％ |
| Example 3 | 72.08％ |
| Example 4 | 85.36％ |
| Example 5 | 74.17％ |
| Example 6 | 71.82％ |
As shown by the test results in Table 2, the fruit and vegetable ferments of examples 1-6 all have excellent hydroxyl radical scavenging rate, which indicates that the fruit and vegetable ferments have remarkable antioxidation effect as active ingredients of the mask. Among them, example 4 had the highest hydroxyl radical scavenging rate of the fruit and vegetable ferment, resulting in an unexpected excellent antioxidant effect.
Test example 3 evaluation of the treatment effect of lysozyme and fruit and vegetable ferment composition of the present application on acne
1. Test method
The lysozyme and fruit and vegetable ferment (mulberry/kiwi fruit/medlar ferment) powder mixture prepared in examples 7-12 is weighed 0.1g (wherein each lysozyme and fruit and vegetable ferment powder is 0.05 g) respectively, and 10mL distilled water is added to prepare the lysozyme and fruit and vegetable ferment mixed solution 7-12.
80 healthy mice were selected and randomly divided into a control group, a model group and the groups of examples 7 to 12 of the present application, 10 each. Wherein, the control group is injected with 20 mu L of PBS solution in the center of the double-sided inner auricle of the mouse, and the model group is injected with 20 mu L of P.acnes suspension in the center of the double-sided inner auricle of the mouse; the modeling method of the embodiment 7-12 of the application is the same as that of the model group, after 5 days of modeling, the embodiment groups smear lysozyme and fruit and vegetable ferment mixed solution 7-12 at the auricle of the mouse, the administration is carried out for 1 time per day and 0.1mL each time for 21 days continuously, the mice are killed after 24 hours of last administration, the serum of the mice is collected, and the IL-1 beta and TNF-alpha levels in the serum of the mice are measured according to the description of the kit by adopting an ELISA method.
2. Test results
The IL-1. Beta. And TNF-alpha. Content in the serum of mice after administration of lysozyme and fruit and vegetable ferment mixture using each of the test groups of the present application is shown in Table 3 below.
TABLE 3 Effect of the test groups of the application on IL-1 beta and TNF-alpha levels in mouse serum
The production of acne inflammation is related to the induction of acne immune response by propionibacterium acnes (P.acnes) and the release of inflammatory factors such as interleukin (IL-1 beta), tumor necrosis factor (TNF-alpha) and the like, and the content of the inflammatory factors directly reflects the severity of acne inflammation.
As can be seen from Table 3, compared with mice in the model group, the IL-1β and TNF- α levels in the serum of the mice can be reduced to different degrees in the groups 7 to 12 of the application, and the difference has statistical significance (P < 0.05), which indicates that the active ingredients (lysozyme and fruit and vegetable ferment mixture) in the mask of the application have definite anti-inflammatory effect, so that the mask of the application is expected to have remarkable technical effects of treating acne clinically.
Claims (5)
1. The fruit and vegetable ferment mask is characterized by comprising a mask substrate and mask liquid, wherein the mask liquid comprises 0.1-1 part by weight of fruit and vegetable ferment, 0.1-1 part by weight of lysozyme, 5-10 parts by weight of sodium hyaluronate, 1-5 parts by weight of glycerol, 5-10 parts by weight of propylene glycol, 0.005-0.02g of methyl hydroxybenzoate and 100-200 parts by weight of deionized water; the fruit and vegetable ferment is a mixture of mulberry ferment and kiwi ferment in a weight ratio of 1:1;
the preparation method of the fruit and vegetable ferment mask comprises the following steps:
(1) Adding yeast into the glucose solution, and performing heat preservation and activation to obtain yeast activation solution;
(2) Adding yeast activating solution into the cleaned fruits and vegetables, and fermenting for 24 hours under heat preservation;
(3) Centrifuging the fruit and vegetable fermentation liquor, and then spray-drying to obtain fruit and vegetable ferment powder;
(4) Mixing fruit and vegetable ferment powder with lysozyme, and uniformly mixing with sodium hyaluronate, glycerol, propylene glycol, methyl hydroxybenzoate and deionized water to obtain facial mask liquid;
(5) Immersing the mask matrix into the sterilized mask liquid, and packaging.
2. The fruit and vegetable enzyme mask of claim 1, wherein the weight ratio of lysozyme to fruit and vegetable enzyme is 1:1.
3. The fruit and vegetable ferment mask according to claim 2, wherein the mask liquid comprises 0.5 weight part of fruit and vegetable ferment, 0.5 weight part of lysozyme, 6 weight part of sodium hyaluronate, 3 weight part of glycerin, 6 weight part of propylene glycol, 0.01 weight part of methyl paraben and 150 weight part of deionized water.
4. Use of the fruit and vegetable ferment mask according to any one of claims 1 to 3 for preparing cosmetics with antioxidant effect.
5. Use of the fruit and vegetable ferment mask according to any one of claims 1-3 for preparing cosmetics for treating acne.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006079288A1 (en) * | 2005-01-26 | 2006-08-03 | Mi An | Use of human lysozyme for preparing cosmetics against acne |
| CN105193692A (en) * | 2015-10-31 | 2015-12-30 | 代秀梅 | Application of enzyme cream |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006079288A1 (en) * | 2005-01-26 | 2006-08-03 | Mi An | Use of human lysozyme for preparing cosmetics against acne |
| CN105193692A (en) * | 2015-10-31 | 2015-12-30 | 代秀梅 | Application of enzyme cream |
Non-Patent Citations (2)
| Title |
|---|
| 几种果蔬酵素发酵中抗氧化活性研究;吴静等;《山东化工》;第51卷(第9期);108-111 * |
| 活性溶菌酶试验对痤疮发病机制的作用探讨;滕艳等;《中国美容医学》;第27卷(第3期);66-68 * |
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