CN115998664A - Composition containing guava fermentation product and application thereof - Google Patents
Composition containing guava fermentation product and application thereof Download PDFInfo
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Abstract
The invention relates to a composition containing guava fermentation products and application thereof, wherein the composition comprises, by mass, 10-30 parts of guava fermentation products, 1-5 parts of rose fermentation products, 1-5 parts of goat milk extracts and 1-10 parts of honeysuckle extracts. The composition creatively combines four natural source active components of guava fermentation products, rose fermentation products, goat milk extracts and honeysuckle extracts according to a specific mass ratio relationship, and the four natural source active components complement each other, so that the composition has potential synergistic interaction, and has remarkable synergistic interaction on multiple effects of moisturizing, resisting oxidation, resisting wrinkle, relieving, controlling oil, increasing skin elasticity and the like.
Description
Technical Field
The invention belongs to the technical field of cosmetics, relates to a composition containing guava fermentation products and application thereof, and in particular relates to a composition containing guava fermentation products and application thereof in preparing cosmetics.
Background
The natural product extract is prepared by a microbial fermentation process, so that the plant cell wall structure can be hydrolyzed in the fermentation process, the active ingredients of the natural product are more fully released, and the utilization rate of the natural product is improved. The microorganism can also produce secondary metabolites in the fermentation process, which include various biological enzymes, can effectively decompose biological macromolecules such as protein, polysaccharide and the like into substances with smaller molecular weight, and the protein is taken as an example, and can be hydrolyzed into bioactive peptides with different molecular weights and small specificity and same sequence as the functional protein by the protease. Research shows that the fermented extracting solution can raise the matter content of the effective components, so as to raise various bioactivity obviously. In addition, the microbial fermentation has the characteristics of low cost, difficult sensitization and the like, and is a hotspot for research and development at present.
For example, CN110420146a discloses an extract of grape vine fermentation product with anti-aging effect and a preparation method thereof. The grape vine fermentation product extract is prepared from grape vine dry powder serving as a raw material and selected saccharomyces cerevisiae of a special strain through a series of fermentation culture, and has high resveratrol oligomer and mevalonic acid content. The resveratrol oligomer with high content is an antioxidant substance of polyphenols and has excellent anti-aging effect; the mevalonic acid is a precursor of the abscisic acid, and the high content of the mevalonic acid can obtain the high content of the abscisic acid, so that the high-content mevalonic acid has an excellent anti-aging effect.
For example, CN114617817a discloses a plant ferment and a moisturizing facial mask prepared from the same. The method comprises the following steps: cleaning the surface dirt of the kiwi fruits and peeling the kiwi fruits; crushing kiwi fruit pulp, adding deionized water, stirring, putting into a plant fermentation product fermenting device, and adding a fermenting agent to obtain a fermentation material; fully fermenting the fermentation material by a plant fermentation material fermentation device; and after the fermentation is finished, taking out the kiwi fruit fermentation product, and filtering to obtain kiwi fruit fermentation liquor. The moisturizing mask is prepared from the following raw materials in parts by weight: 0.6-2 parts of kiwi fruit ferment, 4-20 parts of humectant, 0.1-0.8 part of aloe extract, 0.2-0.4 part of preservative, 0.1-0.2 part of citric acid and 35-80 parts of deionized water.
Guava, which is a mature fruit of guava, pearl guava and strawberry guava of guava genus of Myrtaceae family, is a tropical fruit, has sweet, astringent and flat taste, and has effects of stopping bleeding, relieving diarrhea, diminishing inflammation, astringing, and eliminating dampness. Guava fruit contains abundant polysaccharide components. Is clinically used for treating diarrhea, chronic dysentery, rectocele, damp toxin scabies, wound bleeding and other symptoms. Modern pharmacological researches have shown that guava has the effects of reducing blood sugar and blood fat, resisting oxidation, preventing aging, clearing liver, preventing chronic diseases, relaxing bowel and the like. At present, biological fermentation strategies of guava are few, and most of guava fermentation products are applied to the field of health care products, so that development of a cosmetic containing the guava fermentation products is very significant.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a composition containing guava fermentation products and application thereof, in particular to a composition containing guava fermentation products and application thereof in preparing cosmetics. The composition has excellent effects of keeping moisture, resisting oxidation, removing wrinkle, relieving, controlling oil, and increasing skin elasticity.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the invention provides a composition containing guava fermentation product, which comprises, in parts by mass, 10-30 parts of guava fermentation product, 1-5 parts of rose fermentation product, 1-5 parts of goat milk extract and 1-10 parts of honeysuckle extract.
The mass fraction of the guava fermentation product can be selected from 10 parts, 12 parts, 15 parts, 18 parts, 20 parts, 22 parts, 25 parts, 28 parts, 30 parts and the like.
The mass fraction of the rose fermentation product can be selected from 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts and the like.
The goat milk extract may be selected from 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc.
The mass fraction of the honeysuckle extract can be selected from 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 6 parts, 7 parts, 8 parts, 10 parts and the like.
Other specific point values in the numerical ranges are selectable, and will not be described in detail herein.
The composition creatively combines four natural source active components of guava fermentation products, rose fermentation products, goat milk extracts and honeysuckle extracts according to a specific mass ratio relationship, and the four natural source active components complement each other, so that the composition has potential synergistic interaction, and has remarkable synergistic interaction on multiple effects of moisturizing, resisting oxidation, resisting wrinkle, relieving, controlling oil, increasing skin elasticity and the like.
Compared with rose fermentation products prepared by other preparation processes, the rose fermentation products prepared by the preparation process disclosed by the invention are matched with other three components for use, so that the composition has more remarkable effects of moisturizing, resisting oxidation, resisting wrinkles and relieving.
In the present invention, the rose fermentation product is more preferably produced by a production process comprising the steps of:
(S1) sterilizing and cooling a culture medium containing rose raw materials, and inoculating lactobacillus liquid for fermentation to obtain a fermentation product;
(S2) mixing the fermentation product after ultrasonic treatment with active carbon, filtering and sterilizing to obtain the rose fermentation product;
the culture medium containing the rose raw material comprises, by mass, 1-20 parts of the rose raw material, 2-8 parts of a carbon source, 0.5-1 part of vitamin, 0.5-1 part of fructo-oligosaccharide and 50-85 parts of purified water;
the rose raw material comprises rose or rose pollen obtained by drying and grinding rose.
The mass parts of the rose raw materials can be selected from 1 part, 3 parts, 5 parts, 8 parts, 10 parts, 12 parts, 15 parts, 17 parts, 18 parts, 20 parts and the like.
The carbon source may be selected from 2 parts by mass, 4 parts by mass, 5 parts by mass, 6 parts by mass, 7 parts by mass, 8 parts by mass, and the like.
The weight portion of the vitamin can be selected from 0.5 portion, 0.6 portion, 0.7 portion, 0.8 portion, 0.9 portion, 1 portion and the like.
The weight portion of the fructo-oligosaccharide may be selected from 0.5 portion, 0.6 portion, 0.7 portion, 0.8 portion, 0.9 portion, 1 portion, etc.
The mass parts of the purified water may be selected from 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, etc.
Other specific point values in the numerical ranges are selectable, and will not be described in detail herein.
Preferably, the lactic acid bacteria are a combination of Lactobacillus plantarum, streptococcus thermophilus, bifidobacterium adolescentis and Bifidobacterium longum.
The ratio of the viable count of the lactobacillus plantarum, the streptococcus thermophilus, the bifidobacterium adolescentis and the bifidobacterium longum is (2-6): 0.2-1): 2-4): 0.2-0.5.
The specific point values in the above (2-6) may be selected from 2, 3, 4, 5, 6, etc.; the specific point value in (0.2-1) may be selected from 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 1, etc.; the specific point value in (2-4) may be selected from 2, 3, 4, etc.; the specific point value in (0.2-0.5) may be selected from 0.2, 0.3, 0.4, 0.5, etc.
Other specific point values in the numerical ranges are selectable, and will not be described in detail herein.
The rose fermentation product creatively uses lactobacillus plantarum, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium longum to ferment the rose raw material, and compared with other fermentation processes or other rose extraction processes, the preparation process utilizes the complementary synergistic advantages of the four strains, not only furthest maintains the functional components and the activity of the rose, but also promotes the release of nutrient components and the conversion of small molecules in the rose.
Preferably, the fermentation is carried out at a temperature of 28-35 ℃ (e.g., 28 ℃,29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, etc.), natural pH for 24-72 hours (e.g., 24 hours, 30 hours, 36 hours, 42 hours, 60 hours, 72 hours, etc.).
The ultrasonic treatment is carried out at 60-75deg.C (such as 60deg.C, 62deg.C, 65deg.C, 68deg.C, 70deg.C, 72deg.C, 75deg.C, etc.) for 5-15min (such as 5min, 8min, 10min, 12min, 15min, etc.).
Other specific point values in the numerical ranges are selectable, and will not be described in detail herein.
Preferably, the carbon source is selected from any one or a combination of at least two of fructose, glucose, trehalose, lactose or galactose.
Preferably, the vitamin is selected from any one or a combination of at least two of riboflavin, vitamin B12, folic acid, biotin, or vitamin C.
Compared with guava fermentation products prepared by other preparation processes, the guava fermentation products prepared by the preparation process disclosed by the invention are matched with other three components for use, so that the composition has more remarkable effects of moisturizing, resisting oxidation, resisting wrinkles, relieving, controlling oil and increasing skin elasticity.
In the present invention, the guava fermentation product is more preferably produced by a production process comprising the steps of:
(M1) sterilizing and cooling a culture medium containing guava raw materials, and inoculating yeast liquid for primary fermentation to obtain a primary fermentation product;
(M2) sterilizing and cooling the primary fermentation product, and inoculating lactobacillus liquid for secondary fermentation to obtain a secondary fermentation product;
(M3) sterilizing and cooling the secondary fermentation product, and filtering to obtain the guava fermentation product;
compared with a single strain fermentation process or other guava extraction processes, the preparation method utilizes the complementary synergistic advantages of yeast and lactobacillus double strains, so that the functional components and the activity of the guava are reserved to the greatest extent, the release of nutritional components and the conversion of small molecules in the guava are improved, and substances such as richer proteins, amino acids, polysaccharides, flavones and polyphenols are obtained, and meanwhile, the substances are matched with secondary metabolites generated by the yeast and the lactobacillus, so that the final fermentation product has the effects of excellent moisturizing, antioxidation, anti-wrinkle, relieving, oil control and skin elasticity.
The culture medium containing guava raw materials comprises, by mass, 5-15 parts of guava raw materials, 1-4 parts of nitrogen sources, 1-5 parts of carbon sources, 0.2-0.4 part of inorganic salts and 65-85 parts of purified water;
the guava raw material comprises guava fruits or guava fruit powder obtained by drying and grinding the guava fruits, and guava leaves or guava leaf powder obtained by drying and grinding the guava leaves.
The guava raw materials used in the guava fermentation product are preferably guava fruits and guava leaves which are used simultaneously, and the combination of the guava fruits and the guava leaves enables the efficacy of the composition to be more comprehensive.
The weight parts of the guava raw materials can be selected from 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 12 parts, 14 parts, 15 parts and the like.
The weight portion of the nitrogen source may be selected from 1 part, 2 parts, 3 parts, 4 parts, etc.
The weight part of the carbon source may be selected from 1 part, 2 parts, 3 parts, 4 parts, 5 parts, etc.
The weight parts of the inorganic salt may be selected to be 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, etc.
The weight parts of the purified water may be selected from 65 parts, 68 parts, 70 parts, 75 parts, 80 parts, 85 parts, etc.
Other specific point values in the numerical ranges are selectable, and will not be described in detail herein.
Preferably, the yeast comprises any one or a combination of at least two of saccharomyces cerevisiae, zygosaccharomyces bayer process or saccharomyces cerevisiae;
the lactobacillus comprises any one or a combination of at least two of lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus lactis, bifidobacterium longum or lactobacillus rhamnosus.
Further preferably, the yeast is Saccharomyces cerevisiae.
The lactobacillus is a combination of lactobacillus plantarum and lactococcus lactis, the ratio of the viable count of the lactobacillus plantarum to the viable count of the lactococcus lactis is 1 (2-4), for example, 1:2, 1:3, 1:4 and the like, and other specific point values in the numerical range can be selected, so that the detailed description is omitted.
In the preparation of the guava fermentation product, when the saccharomycetes are specifically selected as Saccharomyces cerevisiae, the lactobacillus is specifically selected as the combination of lactobacillus plantarum and lactococcus lactis, the complementary synergistic advantage of the two strains is more obvious, so that the final fermentation product has the effects of more excellent moisture preservation, oxidation resistance, wrinkle resistance, relaxation, oil control and skin elasticity when being matched with other three components.
Preferably, the primary fermentation is carried out at a temperature of 28-35 ℃ (e.g., 28 ℃,29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, etc.), ph=5.5-7.0 (e.g., ph=5.7, ph=6.0, ph=6.5, ph=6.8, etc.), for 24-72 hours (e.g., 24 hours, 30 hours, 36 hours, 42 hours, 60 hours, 72 hours, etc.).
The secondary fermentation is carried out at a temperature of 28-35deg.C (e.g., 28deg.C, 29 deg.C, 30 deg.C, 31 deg.C, 32 deg.C, 33 deg.C, 34 deg.C, 35 deg.C, etc.), natural pH for 24-72h (e.g., 24h, 30h, 36h, 42h, 60h, 72h, etc.).
The sterilization in the step (M1) is performed at 115-121 ℃ (e.g. 115 ℃, 117 ℃, 118 ℃, 119 ℃, 120 ℃, 121 ℃ etc.) for 20-30min (e.g. 20min, 22min, 25min, 30min, etc.).
The sterilization in the step (M2) is performed at 80-105 ℃ (e.g., 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃, 105 ℃ etc.) for 10-20min (e.g., 10min, 12min, 15min, 20min, etc.).
The sterilization in step (M3) is performed at 80-90deg.C (e.g., 80deg.C, 85deg.C, 90deg.C, etc.) for 20-30min (e.g., 20min, 22min, 25min, 30min, etc.).
Preferably, the composition further comprises 1 to 10 parts by mass of a moisturizing saccharide component, for example, 1 part, 2 parts, 4 parts, 5 parts, 6 parts, 8 parts, 10 parts, etc.
The moisturizing saccharide component comprises any one or a combination of at least two of trehalose, beta-glucan, tremella polysaccharide, fucoidin, chitosan oligosaccharide and hyaluronic acid.
The composition of the invention is further added with a moisturizing saccharide component, so that the moisturizing and skin tendering effects of the composition can be amplified.
The composition further comprises 5-20 parts by mass of polyol, for example 5 parts, 8 parts, 10 parts, 12 parts, 14 parts, 15 parts, 16 parts, 18 parts, 20 parts, etc.
The polyol comprises any one or a combination of at least two of butanediol, 1, 2-hexanediol, 1, 3-propanediol, glycerol or polyethylene glycol.
The polyol combination further added in the composition of the invention serves as a solvent to enable the functional components to be fully mixed, plays a certain role in moisturizing, and plays a certain role in corrosion prevention.
In a second aspect, the present invention provides a method for preparing the guava fermentation product-containing composition of the first aspect, the method comprising: the components in the composition are uniformly mixed according to the proportion.
In a third aspect, the present invention provides the use of a composition comprising guava fermentation product according to the first aspect for the preparation of a cosmetic.
Compared with the prior art, the invention has the following beneficial effects:
the composition creatively combines four natural source active components of guava fermentation products, rose fermentation products, goat milk extracts and honeysuckle extracts according to a specific mass ratio relationship, and the four natural source active components complement each other, so that the composition has potential synergistic interaction, and has remarkable synergistic interaction on multiple effects of moisturizing, resisting oxidation, resisting wrinkle, relieving, controlling oil, increasing skin elasticity and the like.
Compared with guava fermentation products or rose fermentation products prepared by other preparation processes, the composition provided by the invention has the advantages that the guava fermentation products or the rose fermentation products prepared by the preparation processes provided by the application are matched with other three components, and the composition has more remarkable effects of moisturizing, resisting oxidation, resisting wrinkles, relieving, controlling oil and increasing skin elasticity.
Drawings
FIG. 1 is a graph showing the facial soothing effect test of volunteers before (a) and after 28 days (b) of application example 1 of the essential oil product;
fig. 2 is a graph showing the effect of improving wrinkles at the corners of eyes of volunteers before (a) and after 28 days (b) using the essential oil of application example 1.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
The following table shows the information of partial sources of raw materials:
| raw materials | Purchase source |
| Honeysuckle flower extract | Guangzhou Youke Biological Technology Co., Ltd. |
| Goat milk extract | Bronsted biochemistry (Shanghai) Co., ltd |
| Fructooligosaccharides | SHANDONG BAILONG CHUANGYUAN BIO-TECH Co.,Ltd. |
| Saccharomyces cerevisiae | Guangzhou Youke Biological Technology Co., Ltd. |
| Yeast with bouquet | Guangzhou Youke Biological Technology Co., Ltd. |
| Lactobacillus plantarum | Guangzhou Youke Biological Technology Co., Ltd. |
| Lactococcus lactis | Guangzhou Youke Biological Technology Co., Ltd. |
| Bifidobacterium longum | Guangzhou Youke Biological Technology Co., Ltd. |
| Bifidobacterium adolescentis | Guangzhou Youke Biological Technology Co., Ltd. |
| Streptococcus thermophilus | Guangzhou Youke Biological Technology Co., Ltd. |
| U20 carbomer | Lu Borun Special chemical industry Co.Ltd |
| Emulsifying agent oliem 1000 | Shanxi Xinkang biotechnology Co.Ltd |
Other raw materials are all purchased through regular commercial routes.
Preparation example 1
The guava fruit powder is prepared by the preparation example:
picking mature fresh guava fruits, cutting into 1cm thick slices, drying with hot air at 60 ℃ to constant weight, pulverizing dried fruit slices in a grinder, and sieving with a 60-mesh sieve to obtain guava fruit powder.
Preparation example 2
Guava leaf powder is prepared in the preparation example:
collecting fresh guava leaves after 30 days, drying with hot air at 60 ℃ to constant weight, pulverizing the dried leaves in a grinder, and sieving with 60 meshes to obtain guava leaf powder.
Preparation example 3
The preparation example prepares rose pollen:
fresh rose petals are taken, dried by hot air at 60 ℃ to constant weight, and the dried rose petals are placed into a grinding machine for grinding, and then are sieved by a 60-mesh sieve after being crushed, so as to obtain rose powder.
Preparation example 4
The preparation example prepares a saccharomycete seed solution:
inoculating Saccharomyces cerevisiae, zygosaccharomyces bailii or Brettanomyces cerevisiae into YPD culture medium respectively, culturing for 3 times, and culturing for 12h each time to obtain Saccharomyces cerevisiae seed liquid, zygosaccharomyces bailii seed liquid and Brettanomyces seed liquid.
Preparation example 5
The preparation example prepares lactobacillus seed liquid:
inoculating Lactobacillus plantarum, lactococcus lactis, streptococcus thermophilus, bifidobacterium adolescentis and Bifidobacterium longum into MRS culture medium respectively, culturing for 3 times, and culturing for 10 hr each time to obtain Lactobacillus plantarum seed solution, lactobacillus lactis seed solution, streptococcus thermophilus seed solution, bifidobacterium adolescentis seed solution and Bifidobacterium longum seed solution.
PREPARATION EXAMPLE 6-1
The preparation example provides a guava fermentation product, which is prepared by the following steps:
(1) 6 parts of guava fruit powder, 4 parts of guava leaf powder, 2 parts of yeast powder, 2 parts of glucose, 0.2 part of NaCl and K 2 HPO 4 Mixing 0.1 part and 80 parts of purified water, sterilizing at 120deg.C for 25min, cooling to 25deg.C, inoculating 5% Saccharomyces cerevisiae seed solution (10) 8 CFU/mL), controlling the ph=5.8-6.2, fermenting for 48h at 35 ℃ to obtain a primary fermentation product;
(2) Sterilizing the primary fermentation product at 90deg.C for 15min, cooling to 25deg.C, inoculating 1% lactobacillus plantarum seed solution (10) 8 CFU/mL) and 3% of lactococcus lactis seed solution (10 8 CFU/mL), fermenting at 35deg.C for 30 hr to obtainTo a secondary fermentation product;
(3) Sterilizing the secondary fermentation product at 85deg.C for 25min, cooling to 45deg.C, filtering with 10 μm filter plate, and collecting supernatant to obtain guava fermentation product.
PREPARATION EXAMPLE 6-2
The present preparation example provides a guava fermentation product, which differs from that of preparation example 6-1 only in that 5% of the Saccharomyces cerevisiae seed liquid (10 8 CFU/mL) was replaced with 5% Brettanomyces seed liquid (10) 8 CFU/mL), the other conditions remained unchanged.
PREPARATION EXAMPLE 6-3
The present preparation example provides a guava fermentation product, which differs from that of preparation example 6-1 only in that 1% of Lactobacillus plantarum seed solution (10) is used in step (2) 8 CFU/mL) and 3% of lactococcus lactis seed solution (10 8 CFU/mL) was replaced with 4% Lactobacillus plantarum seed solution (10) 8 CFU/mL), the other conditions remained unchanged.
PREPARATION EXAMPLES 6-4
The present preparation example provides a guava fermentation product, which differs from that of preparation example 6-1 only in that 1% of Lactobacillus plantarum seed solution (10) is used in step (2) 8 CFU/mL) and 3% of lactococcus lactis seed solution (10 8 CFU/mL) was replaced with 4% lactococcus lactis seed solution (10) 8 CFU/mL), the other conditions remained unchanged.
Preparation examples 6 to 5
The preparation example provides a guava fermentation product, which is prepared by the following steps:
(1) 6 parts of guava fruit powder, 4 parts of guava leaf powder, 2 parts of yeast powder, 2 parts of glucose, 0.2 part of NaCl and K 2 HPO 4 Mixing 0.1 part and 80 parts of purified water, sterilizing at 120deg.C for 25min, cooling to 25deg.C, inoculating 5% Saccharomyces cerevisiae seed solution (10) 8 CFU/mL), controlling the ph=5.8-6.2, fermenting at 35 ℃ for 48h to obtain a fermentation product;
(2) Sterilizing the fermentation product at 85deg.C for 25min, cooling to 45deg.C, filtering with 10 μm filter plate, and collecting supernatant to obtain guava fermentation product.
PREPARATION EXAMPLES 6-6
The preparation example provides a guava fermentation product, which is prepared by the following steps:
(1) 6 parts of guava fruit powder, 4 parts of guava leaf powder, 2 parts of yeast powder, 2 parts of glucose, 0.2 part of NaCl and K 2 HPO 4 Mixing 0.1 part and 80 parts of purified water, sterilizing at 120deg.C for 25min, cooling to 25deg.C, inoculating 1% lactobacillus plantarum seed solution (10) 8 CFU/mL) and 3% of lactococcus lactis seed solution (10 8 CFU/mL), fermenting at 35 ℃ for 30h to obtain a fermentation product;
(2) Sterilizing the fermentation product at 85deg.C for 25min, cooling to 45deg.C, filtering with 10 μm filter plate, and collecting supernatant to obtain guava fermentation product.
PREPARATION EXAMPLE 7-1
The preparation example provides a rose fermentation product, which is prepared by the following steps:
(1) Mixing flos Rosae Rugosae pollen 5 parts, glucose 4 parts, vitamin C0.5 parts, fructo-oligosaccharide 0.5 parts, and purified water 70 parts, sterilizing at 120deg.C for 25min, cooling to 25deg.C, inoculating 1% lactobacillus plantarum seed solution (10) 8 CFU/mL), 1% Streptococcus thermophilus seed solution (10) 8 CFU/mL), 1% Bifidobacterium adolescentis seed liquid (10) 8 CFU/mL), 1% seed solution of Bifidobacterium longum (10) 8 CFU/mL), fermenting at 35 ℃ for 48 hours to obtain fermentation liquor;
(2) Ultrasonic treating the fermentation liquid at 70deg.C for 10min, adding 0.5% active carbon water solution, stirring at 400rpm for 1 hr, filtering with 10 μm filter plate, collecting supernatant, and sterilizing at 85deg.C for 25min to obtain flos Rosae Rugosae fermentation product.
PREPARATION EXAMPLE 7-2
The present preparation example provides a rose fermentation product, and the preparation method differs from that of preparation example 7-1 only in that the seed liquid of Lactobacillus plantarum (10 8 CFU/mL), 2% Streptococcus thermophilus seed solution (10) 8 CFU/mL), the other conditions remained unchanged.
PREPARATION EXAMPLE 7-3
The present preparation example provides a rose fermentation product, the preparation method differs from that of preparation example 7-1 only in inoculating the strainIs 2% of Bifidobacterium adolescentis seed liquid (10) 8 CFU/mL), 2% seed solution of Bifidobacterium longum (10) 8 CFU/mL), the other conditions remained unchanged.
Example 1
The embodiment provides a skin care composition, which comprises the following components in parts by mass: 10 parts of guava fermentation product prepared in preparation example 6-1, 3 parts of rose fermentation product prepared in preparation example 7-1, 3 parts of goat milk extract, 4 parts of honeysuckle extract, 5 parts of trehalose, 5 parts of butanediol and 2 parts of 1, 2-hexanediol. Mixing the above materials at a certain proportion.
Example 2
The embodiment provides a skin care composition, which comprises the following components in parts by mass: 20 parts of guava fermentation product prepared in preparation example 6-1, 4 parts of rose fermentation product prepared in preparation example 7-1, 4 parts of goat milk extract, 5 parts of honeysuckle extract, 8 parts of trehalose, 10 parts of butanediol and 2 parts of 1, 2-hexanediol. Mixing the above materials at a certain proportion.
Example 3
The embodiment provides a skin care composition, which comprises the following components in parts by mass: 25 parts of guava fermentation product prepared in preparation example 6-1, 5 parts of rose fermentation product prepared in preparation example 7-1, 5 parts of goat milk extract, 5 parts of honeysuckle extract, 10 parts of trehalose, 15 parts of butanediol and 2 parts of 1, 2-hexanediol. Mixing the above materials at a certain proportion.
Examples 4 to 8
This example provides five skin care compositions whose formulation differs from example 1 only in that guava fermentation products prepared in preparation example 6-1 are replaced with guava fermentation products prepared in preparation example 6-2, preparation example 6-3, preparation example 6-4, preparation example 6-5, preparation example 6-6, respectively, in equal amounts. The other components and the content are kept unchanged.
Examples 9 to 10
This example provides two skin care compositions whose formulations differ from example 1 only in that the rose fermentation products of preparation 7-1 are replaced by the rose fermentation products of preparation 7-2 and preparation 7-3, respectively, in equal amounts. The other components and the content are kept unchanged.
Comparative example 1
This comparative example provides a skin care composition whose formulation differs from example 1 only in that no guava fermentation product is contained, and its reduced mass fraction is proportionally distributed to the mass of the rose fermentation product, goat milk extract, and honeysuckle extract produced in preparation example 7-1. The other components and the content are kept unchanged.
Comparative example 2
This comparative example provides a skin care composition whose formulation differs from example 1 only in that it does not contain rose fermentation product, and its reduced mass fraction is proportionally distributed to the mass of guava fermentation product, goat milk extract, and honeysuckle extract prepared in preparation example 6-1. The other components and the content are kept unchanged.
Comparative example 3
The present comparative example provides a skin care composition whose formulation differs from example 1 only in that it does not contain goat milk extract, and its reduced mass fraction is proportionally distributed to the mass of guava fermentation product prepared in preparation example 6-1, rose fermentation product prepared in preparation example 7-1, honeysuckle extract. The other components and the content are kept unchanged.
Comparative example 4
The present comparative example provides a skin care composition whose formulation differs from example 1 only in that it does not contain honeysuckle extract, and its reduced mass fraction is proportionally distributed to the mass of guava fermentation product prepared in preparation example 6-1, rose fermentation product prepared in preparation example 7-1, goat milk extract. The other components and the content are kept unchanged.
Test example 1
The skin care compositions prepared in examples 1 to 3 were subjected to the measurement of appearance, smell, solid content, polyphenol content, and polysaccharide content.
(1) And (3) detecting solid content: 2g (m 0) of the skin care composition of examples 1-3 were weighed separately, dried at 95℃for 120min, taken out and put into a desiccator, cooled to 25℃and weighed to m1; the solid content was calculated according to the formula of solid content= (m 1/m 0) ×100%. The test results are shown in Table 1.
(2) And (3) polyphenol content detection: 1.5mL of the skin care composition of examples 1-3 was measured separately, placed in 10mL of a graduated plug tube, 1mL of Fu Lin Fen reagent was added, shaken well, 2mL of sodium carbonate solution was added, shaken well, the volume was made up to 10mL, shaken well, water-bath at 75℃was performed for 15min, the cooling was performed to room temperature, absorbance was measured at 760nm, the average of the results was measured 3 times per group, the average was taken, and the polyphenol content was calculated. The test results are shown in Table 1.
(3) Polysaccharide content detection
The products of examples 1 to 10 and comparative examples 1 to 4 were subjected to spectrophotometry at 490nm (see methods disclosed in "ultrasonic extraction process optimization of polysaccharide from guava leaves, zeng Zhaozhi et al, university of pharmaceutical Co., guangdong, 29 (2), 2013, month 4").
The test results are shown in Table 1.
TABLE 1
As can be seen from the data in table 1: the skin care composition has higher polyphenol and polysaccharide levels, and provides a basis for the excellent effects of moisturizing, antioxidation, wrinkle resistance, relief, oil control and the like.
Test example 2
This test example the skin care compositions prepared in examples 1-10 and comparative examples 1-4 were tested for hydroxyl radical scavenging, DPPH scavenging, hyaluronidase activity inhibition, 5 alpha-reductase inhibition.
(1) Hydroxyl radical scavenging experiments
The main reagent comprises: salicylic acid (analytically pure, national medicine group chemical reagent Co., ltd.), ferrous sulfate (analytically pure, national medicine group chemical reagent Co., ltd.), absolute ethyl alcohol (analytically pure, tianjin, fuyu fine chemical Co., ltd.), hydrogen peroxide.
The main equipment comprises: multifunctional enzyme labeling instrument (Spectra Max M5 Molecular Device).
The experimental method comprises the following steps: sample groups (the skin care compositions of examples 1-10 and comparative examples 1-4 were diluted to 1/10) and a negative control group were provided, and 0.1 part of ferrous sulfate, 0.1 part of ethanol, 0.1 part of salicylic acid, 0.1 part of sample or negative control, 1 part of plasma water, and 0.1 part of hydrogen peroxide were sequentially added to a 1.5mL centrifuge tube, the tube was capped, shaken upside down, and the temperature was kept in a 37℃water bath for 15min, and the solution was transferred to 96-well plates, three duplicate wells each. The absorbance at 510nm was measured by a microplate reader.
The hydroxyl radical scavenging rate was calculated from the following formula:
scavenging% of hydroxyl radical = { [ A 0 -(A X -A X0 )]/A 0 ) } ×100%, where A 0 The absorbance of the negative control group, ax, was the absorbance of the sample group, and Axo was the absorbance of the sample background. The test results are shown in Table 2.
(2) DPPH scavenging experiment
The skin care compositions prepared in examples 1 to 10 and comparative examples 1 to 4 above and the blank group were examined for their DPPH radical scavenging rate (%) according to the cosmetic-radical (DPPH) scavenging test method (T/SHRH 006-2018), respectively.
The experimental method comprises the following steps: three wells were set up in each group using 96-well plates, with a system of 200 μl. Sample group: dissolving a proper amount of each group of products in 100 mu L of distilled water to ensure that the final concentration of a sample to be detected in a system is 10%, and adding 100 mu L of 0.1mM DPPH solution into a reaction system; control group: mu.L of distilled water was taken and 100. Mu.L of a 0.1mM DPPH solution was added thereto. After the completion of the reaction system construction, the reaction system was shaken for 10 minutes in a dark place, and the absorbance at 520nm was measured using an enzyme-labeled instrument.
The method for calculating the clearance rate comprises the following steps: clearance (%) = [ (a) 0 -A x )/A 0 ]×100％，A 0 For the absorbance of the control group, A x Absorbance for the sample group. The DPPH radical scavenging test results are shown in table 2.
(3) Hyaluronidase activity inhibition assay
(3.1) solution preparation:
hyaluronidase solution: accurately weighing 0.01g of hyaluronidase, adding 4mL of acetic acid buffer solution, and obtaining the final concentration of 1250 mug.mL -1 。
0.5mg·mL -1 Sodium hyaluronate solution: accurately weighing 0.005g of sodium hyaluronate, adding into 10mL of acetic acid buffer solution, and fully dissolving for later use.
Acetic acid buffer (ph=5.6): diluting 1155 mu L of glacial acetic acid to 100mL in a volumetric flask, uniformly mixing, and taking 4.8mL as A solution; 2.72g of sodium acetate crystal is taken, dissolved and fixed to 100mL, and 45.2mL is taken as solution B after uniform mixing; and mixing A, B solution, and uniformly mixing deionized water to 100 mL. The pH was precisely determined and adjusted to 5.6 with solutions A or B.
Ellich reagent: accurately weighing 0.8g of p-dimethylaminobenzaldehyde, and dissolving in 15mL of concentrated hydrochloric acid and 15mL of absolute ethyl alcohol for later use.
Acetylacetone solution: accurately taking 3.5mL of acetylacetone dissolved in 50mL of l.0 mol.L -1 Sodium carbonate solution of (a). The acetylacetone solution needs to be prepared in situ.
Sample solution: 1g of the skin care compositions of examples 1-10 and comparative examples 1-4 were taken and dissolved in 10mL deionized water to prepare a 10% solution for use.
(3.2) experimental procedure:
add 0.1mL of 0.25 mmol.L to the tube -1 CaCl 2 The solution and 0.5mL hyaluronidase solution are incubated for 20min at 37 ℃; adding 0.5mL of sample solution to be tested, and culturing at 37 ℃ for 20min; adding 0.5mL sodium hyaluronate solution, and maintaining the temperature at 37 ℃ for 30min; then standing at normal temperature for 5min, adding 0.4mol.L -1 NaOH solution 0.1mL and acetylacetone solution 0.5mL, and immediately carrying out ice bath for 5min after heating reaction in boiling water bath for 15 min; then, 1.0mL of an Escherichia reagent was added, and the mixture was diluted with 3.0mL of absolute ethanol, left for 20 minutes, and then developed, the absorbance was measured, and the inhibition ratio was calculated by substituting the following formula.
Hyaluronidase inhibition (%): { [ (A-B) - (C-D) ]/(A-B) }. Times.100%, wherein: a is the absorbance value of the control solution (acetic acid buffer solution is used instead of sample solution); b is the absorbance value of the blank control solution (acetic acid buffer solution is used for replacing the sample solution and enzyme solution); c is the absorbance value of the tested sample solution; d is the absorbance value of the blank solution of the sample (acetic acid buffer solution is used for replacing enzyme solution). The test results are shown in Table 2.
(4) 5 alpha-reductase inhibition assay
Preparation of the reagent:
testosterone (T) solution: precisely weighing 36mg testosterone, and fixing the volume to 25mL with absolute ethyl alcohol, wherein the concentration is 5mmol/L; NADPH solution: precisely weighing 42.5mg of NADPH tetrasodium salt, and fixing the volume to 25mL with water, wherein the concentration is 2mmol/L; enzyme extraction buffer solution: 0.32mol/L sucrose, 0.1mmol/L DTT,20mmol/L sodium phosphate, pH6.5. The reaction solution: 1mmol/L DTT,20mmo/L sodium phosphate.
Assay of 5α -reductase inhibitor activity:
the reaction components were sequentially (155. Mu.L of reaction solution, constant temperature at 37 ℃ C.; 10. Mu.L of testosterone; 10. Mu.L of NADPH; 15. Mu.L of skin care composition of examples 1-10 and comparative examples 1-4; 20. Mu.L of 5. Alpha. -reductase) and the change in absorbance of the reaction system at 340nm over 4min was continuously monitored. According to the calculation formulas of the NADPH standard curve, the inhibitor activity unit and the inhibition percentage, the inhibition rate of the 5 alpha-reductase can be calculated.
Inhibitor activity unit definition: in a reaction system at 37 ℃, one enzyme activity unit is deactivated to one inhibitor activity unit. Percent inhibition = (inhibitor activity/enzyme activity) ×100%. The test results are shown in Table 2.
TABLE 2
As can be seen from the data in table 2: the four natural active components of guava fermentation product, rose fermentation product, goat milk extract and honeysuckle extract in the skin care composition supplement each other, and the skin care composition has potential synergistic interaction, and has remarkable synergistic promotion effects on antioxidation, anti-wrinkle, relieving and oil control effects. And the preparation process of guava fermentation products or rose fermentation products also significantly affects the exertion of the above effects.
Application example 1
The application example provides a multifunctional essence liquid, which comprises the following formula components in percentage by mass: 10% of the skin care composition prepared in example 1, a pH regulator (triethanolamine, pH of the regulating system=6.0), 0.1% of a thickener (U20 carbomer), 0.1% of an emulsifier (OLIVEM 1000), 0.03% of a chelating agent (EDTA 2 Na) and the balance of water.
Application examples 2 to 10
Application examples 2-10 provided nine multifunctional lotions whose formulation components were different from application example 1 only in that the skin care composition prepared in example 1 was replaced with the skin care composition prepared in examples 2-10 in equal amounts, and the other components and contents were kept unchanged.
Comparative application examples 1 to 4
Comparative examples 1-4 provided four lotions whose formulation components differed from example 1 only in that the skin care composition prepared in example 1 was replaced by the skin care composition prepared in comparative examples 1-4 in equal amounts, with the other components and amounts remaining unchanged.
Test example 3
Human body evaluation test:
(1) Test object: female volunteers with age distribution of 20-45 years were selected for 140 persons, and randomized into 14 groups of 10 women each.
(2) The using method comprises the following steps: after cleansing the face before sleeping every night, the same amount of essence water was used for massage to absorption for application examples 1 to 10 and comparative application examples 1 to 4, respectively. The skin was kept clean 1 time a day and 1 time a week, and the instrument was tested in a sitting room for 10 minutes before testing, and the test pictures were taken with a vision full face analyzer. Testing for 4 weeks. Other similar products must not be replaced or used during testing.
(3) Test instrument: the VISIA full face analyzer is used for analyzing the skin and face wrinkles and texture changes. MPA580 skin tester tests skin hydration and other indicators.
(4) Test notice: each time of testing, a person is guaranteed to operate the instrument, and the force is guaranteed to be constant when the probe is contacted with the skin; the ambient temperature and humidity are kept consistent.
The test results are shown in table 3 (positive value table is number up, negative value indicates number down):
TABLE 3 Table 3
As can be seen from the data in table 3: the four natural active components of guava fermentation product, rose fermentation product, goat milk extract and honeysuckle extract in the skin care composition supplement each other, and the skin care composition has potential synergistic interaction, and has remarkable synergistic promotion effects on increasing skin elasticity, moisturizing, anti-wrinkle and oil control effects. And the preparation process of guava fermentation products or rose fermentation products also significantly affects the exertion of the above effects.
Meanwhile, the skin soothing effect of the product of application example 1 is shown in fig. 1, a is a test picture before the product is used, b is a test picture after the product is used for 28 days, and the graph shows that: the red area of the face was significantly reduced after 28 days of use of the product.
The wrinkle-improving effect of the product of application example 1 on skin is shown in fig. 2, a is a test picture before the product is used, b is a test picture after the product is used for 28 days, and the graph shows that: the volunteer's eye wrinkles were significantly reduced in fine lines and were shallower in depth after 28 days of product use.
The applicant states that the present invention is illustrated by the above examples as a guava fermentation product-containing composition and its use, but the present invention is not limited to, i.e., does not mean that the present invention must be practiced in dependence upon the above examples. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of raw materials for the product of the present invention, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present invention and the scope of disclosure.
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Claims (10)
1. The composition containing guava fermentation products is characterized by comprising, by mass, 10-30 parts of guava fermentation products, 1-5 parts of rose fermentation products, 1-5 parts of goat milk extracts and 1-10 parts of honeysuckle extracts.
2. The guava-fermentation-product-containing composition of claim 1, wherein said rose fermentation product is produced by a production process comprising the steps of:
(S1) sterilizing and cooling a culture medium containing rose raw materials, and inoculating lactobacillus liquid for fermentation to obtain a fermentation product;
(S2) mixing the fermentation product after ultrasonic treatment with active carbon, filtering and sterilizing to obtain the rose fermentation product;
the culture medium containing the rose raw material comprises, by mass, 1-20 parts of the rose raw material, 2-8 parts of a carbon source, 0.5-1 part of vitamin, 0.5-1 part of fructo-oligosaccharide and 50-85 parts of purified water;
the rose raw material comprises rose or rose pollen obtained by drying and grinding rose.
3. The guava-fermentation-product-containing composition of claim 2, wherein the lactic acid bacteria are a combination of lactobacillus plantarum, streptococcus thermophilus, bifidobacterium adolescentis and bifidobacterium longum;
the ratio of the viable count of the lactobacillus plantarum, the streptococcus thermophilus, the bifidobacterium adolescentis and the bifidobacterium longum is (2-6): 0.2-1): 2-4): 0.2-0.5.
4. The guava fermentation product-containing composition of claim 2, wherein the fermentation is carried out at a temperature of 28-35 ℃ and a natural pH for 24-72 hours;
the ultrasonic treatment is carried out at 60-75 ℃ for 5-15min.
5. The guava fermentation product-containing composition of claim 1, wherein said guava fermentation product is produced by a production process comprising the steps of:
(M1) sterilizing and cooling a culture medium containing guava raw materials, and inoculating yeast liquid for primary fermentation to obtain a primary fermentation product;
(M2) sterilizing and cooling the primary fermentation product, and inoculating lactobacillus liquid for secondary fermentation to obtain a secondary fermentation product;
(M3) sterilizing and cooling the secondary fermentation product, and filtering to obtain the guava fermentation product;
the culture medium containing guava raw materials comprises, by mass, 5-15 parts of guava raw materials, 1-4 parts of nitrogen sources, 1-5 parts of carbon sources, 0.2-0.4 part of inorganic salts and 65-85 parts of purified water;
the guava raw material comprises guava fruits or guava fruit powder obtained by drying and grinding the guava fruits, and guava leaves or guava leaf powder obtained by drying and grinding the guava leaves.
6. The guava-fermentation-product-containing composition of claim 5, wherein the yeast comprises any one or a combination of at least two of saccharomyces cerevisiae, zygosaccharomyces bayer process, or saccharomyces boulardii;
the lactobacillus comprises any one or a combination of at least two of lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus lactis, bifidobacterium longum or lactobacillus rhamnosus.
7. The guava fermentation product-containing composition of claim 5, wherein the yeast is saccharomyces cerevisiae;
the lactobacillus is the combination of lactobacillus plantarum and lactococcus lactis, and the ratio of the viable count of the lactobacillus plantarum to the viable count of the lactococcus lactis is 1 (2-4).
8. The guava fermentation product-containing composition of claim 5, wherein the primary fermentation is carried out at a temperature of 28-35 ℃ and a pH = 5.5-7.0 for 24-72 hours;
the secondary fermentation is carried out for 24-72 hours at the temperature of 28-35 ℃ and the natural pH value;
the sterilization in the step (M1) is carried out for 20-30min at 115-121 ℃;
the sterilization in the step (M2) is carried out for 10-20min at 80-105 ℃;
the sterilization in the step (M3) is carried out at 80-90 ℃ for 20-30min.
9. The guava fermentation product-containing composition according to claim 1, further comprising 1 to 10 parts by mass of a moisturizing saccharide component;
the moisturizing saccharide component comprises any one or a combination of at least two of trehalose, beta-glucan, tremella polysaccharide, fucoidin, chitosan oligosaccharide and hyaluronic acid;
the composition also comprises 5-20 parts of polyalcohol in parts by weight;
the polyol comprises any one or a combination of at least two of butanediol, 1, 2-hexanediol, 1, 3-propanediol, glycerol or polyethylene glycol.
10. Use of a composition comprising guava fermentation product according to any one of claims 1-9 for the preparation of a cosmetic.
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| TW200509810A (en) * | 2002-06-14 | 2005-03-16 | Mode Internat Co Ltd | Fermentation composition and anti-oxidizing composition containing the same |
| KR20070055372A (en) * | 2005-11-24 | 2007-05-30 | 재단법인 제주하이테크산업진흥원 | Fermented guava composition and use thereof |
| CN109758420A (en) * | 2019-03-30 | 2019-05-17 | 福建省梦娇兰日用化学品有限公司 | A kind of infant containing various plants antipathogenic composition baths bath foam |
| CN115429732A (en) * | 2022-10-27 | 2022-12-06 | 广州优科生物科技有限公司 | Rose fermented filtrate and fermentation process thereof |
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| TW200509810A (en) * | 2002-06-14 | 2005-03-16 | Mode Internat Co Ltd | Fermentation composition and anti-oxidizing composition containing the same |
| KR20070055372A (en) * | 2005-11-24 | 2007-05-30 | 재단법인 제주하이테크산업진흥원 | Fermented guava composition and use thereof |
| CN109758420A (en) * | 2019-03-30 | 2019-05-17 | 福建省梦娇兰日用化学品有限公司 | A kind of infant containing various plants antipathogenic composition baths bath foam |
| CN115429732A (en) * | 2022-10-27 | 2022-12-06 | 广州优科生物科技有限公司 | Rose fermented filtrate and fermentation process thereof |
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