CN116076710A - Rose herbal ferment with anti-aging and whitening functions and preparation method and application thereof - Google Patents
Rose herbal ferment with anti-aging and whitening functions and preparation method and application thereof Download PDFInfo
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- CN116076710A CN116076710A CN202310284099.1A CN202310284099A CN116076710A CN 116076710 A CN116076710 A CN 116076710A CN 202310284099 A CN202310284099 A CN 202310284099A CN 116076710 A CN116076710 A CN 116076710A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses rose herbal ferment with anti-aging and whitening functions and a preparation method and application thereof, and relates to the technical field of ferment production. The rose herbal ferment is prepared by fermenting a plurality of active substances such as red roses, mulberries, roselle, isomaltooligosaccharides and fructooligosaccharides by specific strains (lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001 and lactobacillus rhamnosus HCS01-013, wherein the mass ratio of the three strains is 5:3:2), the functions and the advantages of the components can be integrated, the internal metabolism of a matrix can be improved by various ways, the immunity and the disease resistance can be improved, and the rose herbal ferment is prepared and has remarkable effects in the aspects of maintaining the young state of skin, resisting aging and fading and whitening and eliminating yellow.
Description
Technical Field
The invention belongs to the technical field of enzyme production, and particularly relates to rose herbal enzyme with anti-aging and whitening functions, and a preparation method and application thereof.
Background
The ferment is a product containing specific bioactive substances, which is prepared by taking animals, plants, fungi and the like as raw materials and fermenting the raw materials by microorganisms. These specific bioactive substances are derived from materials provided by raw materials and microorganisms and active ingredients generated in fermentation process, such as antioxidant substances such as SOD, gamma-aminobutyric acid, etc., vitamins, amino acids, polysaccharides, polyphenols, enzymes, minerals, etc. The effect of the active substances produced by different microbial fermentation according to different raw materials is also quite different.
The rose (Rosa rugosa) is an upright fallen leaf shrub of Rosa genus of Rosaceae family, and has ornamental, medicinal, edible and drinkable values. The rose flower contains more than 300 chemical components such as alcohol, aldehyde, fatty acid, polyphenol and essential oil and fat, and the rose flower product can soften liver, refresh stomach, relax qi, activate blood, maintain beauty and keep young, and make people feel refreshing when eating the rose flower product frequently. According to the description of Ben Cao gang mu Miao (compendium of materia Medica): "flos Rosae Rugosae with effects of promoting blood circulation, invigorating spleen, reducing pathogenic fire, regulating qi-flowing, regulating menstruation, nourishing and caring skin". The Chinese patent document of "Bencao text": the rose is clear but not turbid, and has the effects of softening liver, activating stomach, dredging qi and activating blood. Modern researches have shown that the rose petals are rich in polyphenols and flavonoids, and have the functions of resisting oxidation, resisting inflammation and the like.
In daily life, the human body continuously generates free radicals while contacting with the outside without contacting with radiation of a computer and a mobile phone, and scientific researches show that cancers, aging or other diseases are mostly related to the generation of excessive free radicals. The antioxidant substance has effect of scavenging free radicals, and the antioxidant in human body is synthesized by itself and provided by food, so that the food with antioxidant substance is not only helpful for scavenging free radicals, but also has effects of preventing cancer and delaying aging.
Patent (CN 108096146A) discloses a rose ferment with whitening, anti-aging and anti-inflammatory effects, which adopts bacillus aceticus temperature-control fermentation process to ensure directional fermentation, so that nutrients and active ingredients in rose are fully released, soluble substances are fully dissolved, and the prepared rose ferment has definite effects of whitening skin, anti-aging and anti-inflammatory. The prepared rose ferment is compounded with plant extracts with the effects of whitening skin, resisting aging or resisting inflammation, so that functional cosmetics with better effects of whitening skin, resisting aging and resisting inflammation are developed, and the cosmetics can be conventional preparations such as emulsion, mask or face cream.
Patent (CN 109730224A) discloses a novel oligopeptide rose ferment functional drink which comprises purified water, oligopeptide powder, rose compound ferment liquid and novel functional flavoring agent. The oligopeptide powder is prepared by taking deep sea fish skin as a raw material and refining through enzymolysis, concentration and spray drying steps; the rose composite enzyme liquid takes red rose with heavy petals as a main material and blueberries, mulberries and medlar as auxiliary materials; the novel functional flavoring agent comprises xylooligosaccharide, resistant dextrin and L-arabinose. The novel oligopeptide-rose ferment functional drink is characterized in that oligopeptide powder is extracted from deep sea fish skin, the molecule is small and easy to absorb, the rose composite ferment liquid is prepared from the main material of red rose with heavy petals, the standard of manual picking and the fermentation process of the rose composite ferment liquid are very strict, the nutrition retention of rose corolla can be ensured, and no preservative is added, so that the novel oligopeptide-rose ferment functional drink has the effects of whitening skin, cleaning intestinal tracts and conditioning body functions.
Patent (CN 104643086 a) discloses a preparation method of rose ferment, which comprises: separating petals, sieving, protecting color, superfine pulverizing, fermenting, performing primary fungus planting, secondary fungus planting, performing tertiary fungus planting, fine filtering, and adding collagen to obtain rose ferment liquid. The method selects the probiotic strain beneficial to human intestinal tracts, strictly controls the fermentation temperature, effectively reduces the loss of active ingredients in the roses, and furthest maintains the activity of the rose ferment; the method utilizes three times of implantation of dominant bacteria, effectively inhibits the breeding of other miscellaneous bacteria, ensures the stability of the product quality, selects acidophilic, thermophilic and lactobacillus plantarum, has symbiotic performance, can perform field planting in intestinal tracts by mixed fermentation, and is beneficial to improving the comprehensive activity of enzyme products. The prepared rose ferment has certain prevention effect on heart diseases, liver diseases and other chronic diseases, and has the efficacy of soothing liver and activating spleen. The product can also tender and smooth skin after long-term use, and has effects of whitening skin and caring skin.
Patent (CN 105231164 a) discloses a rose ferment and a preparation method thereof, which is specifically prepared by the following method:
(1) Mixing the rose fermentation raw materials, and stirring and mixing to obtain a mixture; (2) adding an enzyme keep-alive agent to the mixture; (3) adding bacterial liquid, sealing and fermenting; (4) filtering; the rose mixed fermentation raw material comprises the following raw materials in parts by weight: 40-60 parts of roses, 10-20 parts of safflower, 10-20 parts of chrysanthemum, 15-25 parts of honey and 0.1-0.5 part of salt; the strain in the step (3) is formed by mixing aspergillus oryzae, bacillus subtilis and saccharomycetes, wherein the mass ratio of the aspergillus oryzae to the bacillus subtilis to the saccharomycetes is (1-4) to (1-4). The rose ferment can neutralize redundant free radicals in human bodies, resist oxidation, delay aging, has a certain prevention effect on heart diseases, liver diseases and other chronic diseases, and has the efficacy of soothing liver and activating spleen. The product can also tender and smooth skin after long-term use, and has effects of whitening skin and caring skin.
It can be seen that rose ferment has been widely used for improving rough skin and whitening skin due to the advantages of its own raw materials and antioxidant substances generated during fermentation. However, in the prior art, the enzyme is prepared by adopting simple rose fermentation and is used by being compounded with other active substances, so that the whitening effect is quite limited and the function is single. Therefore, it is necessary to provide a rose herbal ferment with anti-aging and whitening functions, which is prepared by compounding and fermenting a plurality of active substances such as red rose, mulberry, roselle, isomaltooligosaccharide and fructooligosaccharide, and has remarkable effects in maintaining the young state of skin, resisting aging and lightening lines, whitening and eliminating yellow.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides rose herbal ferment with anti-aging and whitening functions, and a preparation method and application thereof. The rose herbal ferment is prepared by fermenting a plurality of active substances such as red roses, mulberries, roselle, isomaltooligosaccharides and fructooligosaccharides by specific strains (lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001 and lactobacillus rhamnosus HCS01-013, wherein the mass ratio of the three strains is 5:3:2), the functions and the advantages of the components can be integrated, the internal metabolism of a matrix can be improved by various ways, the immunity and the disease resistance can be improved, and the rose herbal ferment is prepared and has remarkable effects in the aspects of maintaining the young state of skin, resisting aging and fading and whitening and eliminating yellow.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
in a first aspect, the invention provides rose herbal ferment with anti-aging and whitening functions, which comprises the following raw materials in parts by weight: 820-968g/L of water, 10.0-60.0g/L of red rose with heavy petals, 10.0-50.0g/L of isomaltooligosaccharide, 10.0-50.0g/L of mulberry, 1.0-10.0g/L of roselle and 1.0-10.0g/L of fructooligosaccharide.
The red rose with heavy petals contains vitamins, crude fibers and proteins, and total sugar, and also contains different components such as minerals, total flavonoids, anthocyanin and the like, so that the red rose with heavy petals can play roles in promoting blood circulation, relieving pain, soothing liver, relieving depression, maintaining beauty and keeping young, regulating qi, relieving depression, soothing emotion, relieving dysphoria, promoting metabolism, soothing depression in the body, supplementing trace elements required by the body, and promoting microcirculation of the body, thereby achieving the purposes of moistening skin, improving gas color, and regulating intestines and stomach and relieving mood by daily drinking.
Mulberry is the fruit of mulberry, has rich active protein, vitamins, minerals, amino acids, anthocyanin and other components, and can obviously improve the immunity of human bodies, nourish skin, make skin white and tender, strengthen body and beautify face, resist aging, nourish liver and kidney, nourish yin and enrich blood, blacken and improve eyesight and other effects. Chinese medicine dictionary: "Mulberry enters liver and kidney channels, has the functions of nourishing liver, tonifying kidney, calming endogenous wind and nourishing liquid"; diet Spectrum with rest: "nourishing liver and kidney, engorgement liquid, dispelling wind-dampness, strengthening walking, extinguishing deficiency-wind and clearing deficiency-fire".
Roselle and roselle contain rich vitamin C, have good nutritional value, promote urination, promote bile secretion, reduce blood viscosity, reduce blood pressure and stimulate intestinal wall peristalsis.
The isomaltooligosaccharide can maintain intestinal health and balance of intestinal flora, and effectively remove enterotoxin, thereby improving internal metabolism of organism and playing a role in caring skin.
Fructo-oligosaccharide for promoting vitamin B 1 、B 2 、B 3 、B 6 、B 12 And the natural formation of folic acid, thereby improving the metabolism level of human body and improving the immunity and the disease resistance. Preventing and improving skin diseases caused by endotoxin, preventing facial sore, black spot, freckle, acne, senile plaque, and relieving skin aging.
The rose herbal ferment is prepared by adopting the compound fermentation of the red roses with heavy petals, the mulberries, the roselle, the isomaltooligosaccharides and the fructooligosaccharides, can synthesize the functions and advantages of the components, improves the metabolism in a matrix through various ways, improves the immunity and the disease resistance, and has remarkable effects in maintaining the young state of skin, resisting aging and lightening the wrinkles, whitening and eliminating yellow.
Preferably, the rose herbal ferment with the anti-aging and whitening functions comprises the following raw materials in parts by weight: 869g/L of water, 50.0g/L of red rose with heavy petals, 35.0g/L of isomaltooligosaccharide, 35.0g/L of mulberry, 6.0g/L of roselle and 5.0g/L of fructooligosaccharide.
In a second aspect, the invention provides a preparation method of the rose herbal ferment with the anti-aging and whitening functions, which comprises the following steps:
5) Pretreatment of raw materials: homogenizing flos Rosae Rugosae, mori fructus, and Hibiscus sabdariffa with appropriate amount of water, adding isomaltooligosaccharide and fructooligosaccharide, mixing, and sterilizing;
6) Activating strains: mixing lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001 and lactobacillus rhamnosus HCS01-013 according to a mass ratio of 5:3:2, and inoculating the mixed strain into an activation culture medium for culture in an inoculum size of 1% -10%;
7) Fermentation: inoculating the activated strain to the feed liquid obtained in the step 1) for fermentation to obtain fermentation liquid;
8) Filtering and removing impurities from the fermentation liquor obtained in the step 3) to obtain the rose herbal ferment with the anti-aging and whitening functions.
Preferably, the homogenization process in the step 1) is that the homogenization is carried out for 0.5 to 2 hours at normal temperature and 50 to 75MPa, and the sterilization mode is heat sterilization. Compared with the common water extraction liquid process, the homogenization process is adopted to pretreat the raw materials, can more effectively promote the dissolution of the effective components in the red roses and the mulberries with heavy petals, can comprehensively utilize all the effective components to prepare the ferment, and is beneficial to improving the activity of the ferment.
Preferably, the activating medium in step 2) consists of: 823-962g/L of water, 20-80g/L of anhydrous glucose, 10-30g/L of yeast extract, 5-30g/L, L-yeast peptone, 1-10g/L of malic acid, 1-10g/L of citric acid monohydrate, 1-10g/L of monopotassium phosphate, 0-5g/L of calcium chloride, 0-1g/L of magnesium sulfate and 0-1g/L of manganese sulfate.
More preferably, the activating medium in step 2) consists of: 927.48g/L of water, 40g/L of anhydrous glucose, 15g/L of yeast extract, 10g/L, L g/L of yeast peptone-3 g/L of malic acid, 2g/L of citric acid monohydrate, 2g/L of potassium dihydrogen phosphate, 0.5g/L of calcium chloride, 0.01g/L of magnesium sulfate and 0.01g/L of manganese sulfate, and adjusting the pH to 6.8; sterilizing at 115 deg.C for 30 min.
Preferably, the culture conditions of step 2) are: the liquid loading amount is 50-85%, and the culture is carried out for 24+ -2h at 35 ℃ until the viable count of the bacterial liquid reaches 5.0x10% 8 CFU/mL。
Preferably, the fermentation process of step 3) is: the inoculation amount of the strain is 3-10%, the liquid loading amount is 50-80%, the stirring culture is carried out for 120+/-4 hours at 35 ℃, the total acid at the fermentation end point is 6.5-8mol/L, and the solid content is 5-6%.
Preferably, the filtering process in step 4) is as follows: repeatedly filtering with 50-300 mesh cloth bag until the filtrate is uniform and has no impurity.
In a third aspect, the invention provides an application of the rose herbal ferment with the anti-aging and whitening functions in preparing health care products with the anti-aging and whitening functions.
Compared with the prior art, the invention has the following beneficial effects:
1. the ferment raw material disclosed by the invention is a medicinal and edible raw material, and the selected lactobacillus is respectively derived from traditional fermented food and human excrement, so that the ferment raw material is high in application safety.
2. The ferment disclosed by the invention can be used for resisting aging and whitening skin, can effectively remove free radicals to achieve the anti-aging effect, moisten skin and effectively whiten skin, and has the advantages of quick response and good effect.
3. The ferment disclosed by the invention adopts the red rose with heavy petals as raw materials, contains vitamins, crude fibers, proteins and total sugar, contains different components such as minerals, total flavonoids, anthocyanin and the like, can promote blood circulation to relieve pain, sooth liver to relieve depression, maintain beauty and keep young, can regulate qi to relieve depression, pacify emotion, relieve dysphoria, promote metabolism, sooth depression inside a body, supplement trace elements required by the body, and simultaneously help promote microcirculation of the body, so that the aims of moistening skin, improving gas color are achieved, and the ferment has the effects of conditioning intestines and stomach and relieving mood by daily drinking.
4. The ferment disclosed by the invention adopts mulberry, has rich active protein, vitamins, minerals, amino acids, anthocyanin and other components, and has the effects of obviously improving the immunity of a human body, nourishing skin, whitening and tendering the skin, strengthening the body, beautifying the face, resisting aging, tonifying liver and kidney, nourishing yin and supplementing blood, blackening the hair, improving eyesight and the like.
5. The ferment raw material adopts the isomaltooligosaccharide, can maintain the intestinal health and the balance of intestinal flora, and effectively remove intestinal toxins, thereby improving the internal metabolism of organisms and playing the role of beautifying.
6. The ferment raw material adopts fructo-oligosaccharide, which can promote vitamin B 1 、B 2 、B 3 、B 6 、B 12 And the natural formation of folic acid, thereby improving the metabolism level of human body and improving the immunity and the disease resistance. Preventing and improving skin diseases caused by endotoxin, preventing facial sore, black spot, freckle, acne, senile plaque, and relieving skin aging.
7. The ferment disclosed by the invention is rich in beneficial components, plays a role in mutual synergy, and has remarkable anti-aging and whitening effects in simulation experiments.
Detailed Description
It is to be noted that the raw materials used in the present invention are all common commercial products, and the sources thereof are not particularly limited.
Example 1 preparation Process of Rose herbal ferment with anti-aging and whitening functions
The raw materials are as follows: 869g/L of water, 50.0g/L of red rose with heavy petals, 35.0g/L of isomaltooligosaccharide, 35.0g/L of mulberry, 6.0g/L of roselle and 5.0g/L of fructooligosaccharide.
The preparation process comprises the following steps:
1) Pretreatment of raw materials: adding water into red rose, mulberry and roselle, homogenizing under 60MPa for 1 hr, adding isomaltooligosaccharide and fructooligosaccharide, mixing, sterilizing at 110deg.C for 30min, and cooling to 35deg.C;
2) Activating strains: mixing lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001, lactobacillus rhamnosus HCS01-013 at a mass ratio of 5:3:2, inoculating into an activating culture medium (water 927.48g/L, anhydrous glucose 40g/L, yeast extract 15g/L, yeast peptone 10g/L, L-malic acid 3g/L, citric acid monohydrate 2g/L, potassium dihydrogen phosphate 2g/L, calcium chloride 0.5g/L, magnesium sulfate 0.01g/L, manganese sulfate 0.01 g/L), adjusting pH to 6.8, loading 60%, culturing at 35deg.C for 24 hr until viable bacteria count reaches 5.0X10.5.C 8 CFU/mL；
3) Fermentation: inoculating the activated strain into the feed liquid obtained in the step 1), wherein the inoculum size is 8%, the liquid loading amount is 60%, stirring and culturing are carried out for 120 hours at 35 ℃, the total acid at the fermentation end point is 7mol/L, and the solid content is 5%, so as to obtain fermentation liquid;
4) Repeatedly filtering the fermentation liquor obtained in the step 3) by using a cloth bag with 100 meshes, and obtaining the rose herbal ferment with the functions of resisting aging and whitening, wherein the filtrate is uniform and free of impurities.
Example 2 preparation Process of Rose herbal ferment with anti-aging and whitening functions
The raw materials are as follows: water 909g/L, red rose with heavy petal 10.0g/L, isomaltooligosaccharide 20.0g/L, mulberry 50.0g/L, roselle 6.0g/L and fructooligosaccharide 5.0g/L.
The preparation process comprises the following steps:
1) Pretreatment of raw materials: adding water into red rose with heavy petal, mulberry and roselle, homogenizing for 1h under 65MPa with a high-pressure homogenizer, adding isomaltooligosaccharide and fructooligosaccharide, mixing well, sterilizing at 110deg.C for 30min, and cooling to 35deg.C;
2) Activating strains: lactobacillus plantarum HCS03-001 and Leucopia Royle mucilage are addedMixed strains obtained by mixing lactobacillus HCS02-001 and lactobacillus rhamnosus HCS01-013 according to the mass ratio of 5:3:2 are inoculated into an activation culture medium (water 927.48g/L, glucose-free 40g/L, yeast extract 15g/L, yeast peptone 10g/L, L-malic acid 3g/L, citric acid monohydrate 2g/L, potassium dihydrogen phosphate 2g/L, calcium chloride 0.5g/L, magnesium sulfate 0.01g/L and manganese sulfate 0.01 g/L) according to the inoculum size of 5 percent, the pH is adjusted to 6.8, the liquid loading amount is 70 percent, and the culture is carried out for 22 hours under the condition of 35 ℃ until the viable count of the bacterial liquid reaches 5.0x10 8 CFU/mL；
3) Fermentation: inoculating the activated strain into the feed liquid obtained in the step 1), wherein the inoculum size is 8%, the liquid loading amount is 60%, stirring and culturing are carried out for 124 hours at 35 ℃, the total acid at the fermentation end point is 8mol/L, and the solid content is 5%, so as to obtain fermentation liquid;
4) Repeatedly filtering the fermentation liquor obtained in the step 3) by using a cloth bag with 100 meshes, and obtaining the rose herbal ferment with the functions of resisting aging and whitening, wherein the filtrate is uniform and free of impurities.
Example 3 preparation Process of Rose herbal ferment with anti-aging and whitening functions
The raw materials are as follows: 880g/L of water, 60.0g/L of red rose with heavy petals, 40.0g/L of isomaltooligosaccharide, 10.0g/L of mulberry, 7.0g/L of roselle and 3.0g/L of fructooligosaccharide.
The preparation process comprises the following steps:
1) Pretreatment of raw materials: adding water into red rose, mulberry and roselle, homogenizing under 70MPa for 40min, adding isomaltooligosaccharide and fructooligosaccharide, mixing, sterilizing at 110deg.C for 30min, and cooling to 35deg.C;
2) Activating strains: mixing lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001, lactobacillus rhamnosus HCS01-013 at a mass ratio of 5:3:2, inoculating into an activating culture medium (water 927.48g/L, anhydrous glucose 40g/L, yeast extract 15g/L, yeast peptone 10g/L, L-malic acid 3g/L, citric acid monohydrate 2g/L, potassium dihydrogen phosphate 2g/L, calcium chloride 0.5g/L, magnesium sulfate 0.01g/L, manganese sulfate 0.01 g/L), adjusting pH to 6.8, loading 50%, culturing at 35deg.C for 26 hr until viable bacteria count reaches 5.0X10.C 8 CFU/mL；
3) Fermentation: inoculating the activated strain into the feed liquid obtained in the step 1), wherein the inoculum size is 8%, the liquid loading amount is 60%, stirring and culturing are carried out for 116 hours at 35 ℃, the total acid at the fermentation end point is 6.5mol/L, and the solid content is 5%, so as to obtain fermentation liquid;
4) Repeatedly filtering the fermentation liquor obtained in the step 3) by using a cloth bag with 100 meshes, and obtaining the rose herbal ferment with the functions of resisting aging and whitening, wherein the filtrate is uniform and free of impurities.
Comparative example 1
Example 1 was repeated except that the mass ratio of Lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001, and Lactobacillus rhamnosus HCS01-013 was 10:9:1.
Comparative example 2
The pretreatment process of the raw materials is changed into soaking the red roses with heavy petals, the mulberries and the roselle with water, adding water for 2 times of steaming and boiling, and then cooling to obtain filtrate; and adding isomaltooligosaccharide and fructooligosaccharide into the filtrate, uniformly mixing, sterilizing at 110 ℃ for 30min, and cooling to 35 ℃ after sterilization, wherein the other steps are the same as in example 1.
Comparative example 3
The enzyme was prepared as described in paragraphs 19-24 of the description of prior art CN114027386a, namely:
1) Weighing the raw materials: weighing the thick liquid of the rose with the weight part, mulberry, isomaltooligosaccharide, fructooligosaccharide and roselle according to the weight ratio of 4:2:1:1:2;
2) Inoculating a fermentation tank: adding the raw materials in the step 1) into a fermentation tank, and then inoculating lactobacillus plantarum, lactobacillus rhamnosus and bifidobacterium lactis, wherein 300g-600g of the raw materials are added per ton of the raw materials; fermenting at 37deg.C for 16-36 hr;
3) Membrane filtration and impurity removal: after fermentation, the raw material flows through a filtering membrane to remove impurities such as pericarps and the like in the materials;
4) Double degassing: adding the materials subjected to impurity removal into a duplex vacuum degasser, and vacuumizing to remove oxygen in the materials subjected to impurity removal;
5) Membrane filtration sterilization: according to different molecular weights, removing mycelium and macromolecular impurities, and canning the filtrate with a full-automatic aseptic canning machine to obtain the final product of the rose ferment liquid.
Application example 1 ferment characteristic index detection
The rose herbal ferments obtained in examples 1 to 3 and the ferments of comparative examples 1 to 3 were subjected to characteristic index detection, wherein two indexes of gamma-aminobutyric acid and polyphenol were sent to the company limited of the Bonnet test group for detection, and SOD enzyme activity was sent to the company limited of standard technology service (Tianjin) for detection, and the detection results are shown in Table 1.
TABLE 1 detection of characteristic index of Rose herbal ferment
The aging of skin is mainly caused by the aging and the inability of oxygen free radicals to be effectively removed, and collagen and elastin are destroyed, so that the functions of moisturizing skin and maintaining elasticity are lost, wrinkles are deepened, and the precipitation of melanin is accelerated. Reactive Oxygen Species (ROS) are closely associated with photoaging of skin, and a large number of ROS activate transcription factor signaling pathways, mitogen activated protein kinase signaling pathways, antioxidant response elements, causing reactions such as oxidative stress, abnormal expression of matrix metalloproteinases, inflammatory reactions, autophagy, and excessive synthesis of melanin, thereby accelerating the skin aging process.
Gamma-aminobutyric acid is a non-protein constituent amino acid and is an inhibitory neurotransmitter of the central nervous system with a variety of physiological functions. Gamma-aminobutyric acid is an inherent component of a human body, and the gamma-aminobutyric acid in the human body is reduced along with the increase of age or mental stress, so that people can generate negative moods such as anxiety, tiredness and the like when the gamma-aminobutyric acid is lacking, the skin is visually dull and dull, the elasticity is lost, and wrinkles appear. Gamma-aminobutyric acid can promote brain activity, strengthen brain, promote intelligence, whiten skin, improve brain aging function and regulate immunity.
Polyphenols are strong antioxidants, can remove free radicals and delay aging, can provide the capability of protecting cells, relieving skin oxidative stress and inflammation after being eaten, inhibit the activity of collagen degrading enzymes, protect collagen from being decomposed, and play a role in resisting wrinkles. Polyphenols can also play a photoprotection role on the skin by inhibiting cellular signaling pathways that play an important role in different stages of photoaging and photocarcinogenesis.
SOD enzyme named superoxide dismutase is an active substance derived from living body and can eliminate harmful substances generated in the metabolism process of living body. The SOD-like health-care beverage has an anti-aging effect on continuously supplementing SOD to a human body, can remove free radicals in the human body, can block the damage of the oxygen free radicals to cells, and plays an important role in maintaining beauty and keeping young and resisting aging.
As can be seen from Table 1, the gamma-aminobutyric acid content of examples 1-3 is 50.6-51.8g/kg, polyphenol content is 56.7-60.0mg/g, SOD enzyme activity is 14.3-15.1U/mL, which is far higher than the limit value content and far higher than comparative examples 1-3, which shows that the rose herbal ferment contains various active ingredients and has high content, and has the functions of maintaining beauty and keeping young and resisting aging.
Application example 2 Effect of ferment on antioxidant ability of aging mice
1. Experimental materials
Superoxide dismutase, glutathione peroxidase, malondialdehyde kit, D-galactose; healthy mice (18±2) g.
2. Experimental method
After the mice are treated by using D-galactose, a mouse aging model is established, the content of superoxide dismutase and glutathione peroxidase in the mice in the aging process is reduced, and the content of malondialdehyde is increased. The mice were randomly divided into 5 groups, namely a normal control group, a model group, a low-dose experimental group, a medium-dose experimental group and a high-dose experimental group, and 10 mice were used in each group. Except for the normal control group, the mice in each group were subcutaneously injected with D-galactose solution at a weight of 150mg/kg, respectively, and the normal control group was injected with an equal amount of physiological saline. The low dose experimental group was fed with 5mL/kg of the ferments of examples 1-3 and comparative examples 1-3, the medium dose experimental group was fed with 10mL/kg of the ferments of example 1 and comparative examples 1-3, the high dose experimental group was fed with 15mL/kg of the ferments of example 1 and comparative examples 1-3 once daily, the normal control group and the aging group were fed with 5mL/kg of physiological saline daily for 28 days, and experimental results were observed. After 28 days of feeding, the orbital blood of the mice is taken, the serum of the mice is obtained by separation, and the content of superoxide dismutase, glutathione peroxidase and malondialdehyde in the serum of the mice is measured.
3. Experimental results
TABLE 2 superoxide dismutase, glutathione peroxidase, malondialdehyde levels in mouse serum
Note that: the different letters indicate that P < 0.05 between groups compared to the normal control group.
The mice are subjected to D-galactose treatment to simulate an aging model, the superoxide dismutase and glutathione peroxidase contents in the aging process are reduced, and the malondialdehyde contents are increased. Superoxide dismutase can scavenge free radicals in vivo. Glutathione peroxidase is an important peroxidase that can protect the structure and function of cell membranes from interference and damage by peroxides. Malondialdehyde is a product of peroxidation reaction of free radical on lipid, and can cause cross-linking polymerization of living macromolecules such as protein, nucleic acid, etc., and has cytotoxicity. Experimental results show that after mice take the rose herbal ferment of examples 1-3, the content of superoxide dismutase and glutathione peroxide can be obviously improved (P is less than 0.05), and the content of malondialdehyde is reduced, so that the rose herbal ferment prepared according to examples 1-3 has the effects of resisting oxidation and aging. While the improvement effect of comparative examples 1 to 3 is significantly inferior to that of examples 1 to 3.
Application example 3 ferment clinical experiment
1. Experimental sample
The rose herbal ferment product of example 1 was 30 mL/bottle, 3000 bottle, lot number 20220504. Placebo 3000 bottles, lot 20220516.
2. Subject
(1) Subject selection criteria:
(1) a healthy male or female aged 18-60;
(2) the ITA degree value of the skin color of the test part is 28-41;
(3) the test area was not subjected to sunset in the sun for nearly 2 months and no sunbather was taking place;
(4) subjects who are using hormone replacement therapy or using hormone to control fertility should be able to ensure that the original usage habit is maintained during the test, and subjects who do not use such hormones should ensure that such hormonal persons are not used during the test;
(5) can sign voluntarily or provide informed consent;
(6) compliance is good and it is expected that the whole test procedure can be completed.
(2) Subject exclusion criteria
(1) Pregnant or lactating women, or those having a recent pregnancy and a lactating program;
(2) skin history patients with psoriasis, eczema, atopic dermatitis, severe acne, etc.;
(3) a subject having a history of acute or chronic skin disease, or a physical condition that may affect the outcome of the test;
(4) hydroxy acid medicines, large-dose VitC, beta-carotene and other medicines affecting skin color are taken orally for about 1 month; hydroquinone-based drugs were used within 2 months; topical retinoids within 3 months or oral retinoid medications within 1 year; or any other medicines, cosmetics or foods which claim the efficacy of removing spots and whitening are taken in the last 6 months;
(5) allergic persons;
(6) any subject who affects skin color is required to be administered either systemically or locally during the test;
(7) unavoidable sun exposure in the working environment;
(8) other clinical trials were enrolled in approximately 3 months;
(9) other clinical evaluations were considered unsuitable for the participants.
3. Test design and grouping and eating dosage
The subjects are randomly divided into a test feeding group and a control group by adopting two control designs of the subjects and the group, and the main factors such as age, sex and the like affecting the result are considered as much as possible to carry out balance test so as to ensure the comparability among the groups. No fewer than 25 subjects per group.
The test group took the rose herbal ferment product of example 12 times a day with 1 bottle of 30mL each time, with an oral period of 45 days. The control group took placebo 2 times daily with 1 bottle of 30mL each time and a 45 day oral period. Each index is tested once at the beginning and end of the test, and random sampling is tested once in the middle.
4. Detection index
(1) General status of the subject: mental, sleeping, eating, defecation, blood pressure, etc.
(2) And (3) safety observation:
(1) blood, urine, stool routine examination: red blood cell count (RBC), hemoglobin (Hb), white blood cell count (WBC), urine routine, and routine examination.
(2) Liver and kidney function examination: serum Albumin (ALB), total Protein (TP), glutamic-oxaloacetic transaminase (AST), glutamic-pyruvic transaminase (ALT), UREA (UREA), creatinine (CRE), glucose (GLU), etc.
(3) Chest, electrocardiogram, abdominal B-ultrasound examination (only once before the start of the test).
(3) Efficacy observation: the skin state of the subject before and after the test was evaluated by an apparatus such as skin elasticity tester-MPA 580.
5. Experimental results
(1) Influence of taking rose herbal ferment by subjects on general indexes of human body
The test method is characterized in that the test method is used for inquiring the mental, sleeping, eating and urination conditions of a subject, counting according to good, general and differential levels, and measuring blood pressure, heart rate, abdominal B-ultrasonic, electrocardiogram and chest radiography, wherein all indexes of an experimental group and a control group are in a normal range before trial eating. And as can be seen from table 3, most of the experimental groups were generally good, and the mental state and the eating state were normal after the experiment. By analyzing the data fed back by the sleep condition of the subjects, the sleep quality of the population of the test food group is obviously improved (P is more than 0.05) after the product is taken, the difference of the control group is not obvious (P is less than 0.05), the two test food groups are compared before and after each other, and all index differences are not obvious (P is more than 0.05), so that the test food has no adverse effect on the general condition of human bodies. The sleep quality of the test group population is obviously improved after taking the rose herbal ferment product of example 1, and the analysis reasons are probably that the product contains a large amount of high-activity components such as gamma-aminobutyric acid and the like to play a role.
TABLE 3 influence of Rose herbal ferment on general index of subjects
(2) Influence of taking rose herbal ferment by subjects on human efficacy index
The patients are evaluated according to the numerical values measured by the skin tester, the experimental results are shown in the table 4, and the differences of the functional indexes of the groups before the test food and the control group are not obviously different (P is more than 0.05); after the experiment of the subjects in 25 experimental groups, the skin moisture content, skin elasticity and sebum secretion are increased, the percutaneous moisture loss is reduced, the skin melanin and heme precipitation are reduced, and the significant difference (P is less than 0.05) exists before and after the treatment; the skin moisture content, skin elasticity, sebum, percutaneous moisture loss, skin melanin and heme precipitation of the control group are not obvious, and the difference between the control group and the heme precipitation is not statistically significant (P is more than 0.05).
TABLE 4 influence of Rose herbal ferment on efficacy index
Note that: * indicating that the difference P between groups was < 0.05 compared to the control group.
(3) Influence of rose herbal ferment taken by subjects on human body biochemical indexes
The experimental results are shown in Table 5, the red blood cell count, the hemoglobin, the fasting blood glucose and the total protein content of the experimental group are reduced after the test food, and the difference is statistically significant (P is less than 0.05); the red blood cell count and total protein content of the control group are reduced after test feeding compared with those before test feeding, and the difference is statistically significant (P is less than 0.01). Blood routine and blood biochemical index of two groups of subjects before and after test feeding are basically in a normal range, urine routine and stool routine before and after test feeding are basically normal.
TABLE 5 influence of Rose herbal ferment on Biochemical index
(4) Test of adverse reaction of rose herbal ferment taken by subjects on human body
To study the safety of rose herbal ferment, adverse reactions of subjects after taking the rose herbal ferment were observed, and the experimental results are shown in table 6. The rose herbal ferment has no anaphylaxis phenomenon and no adverse reactions such as nausea, flatulence, diarrhea, abdominal pain and the like, which indicates that the rose herbal ferment has safety and has no adverse effect on human bodies.
TABLE 6 adverse reactions of taking Rose herbal ferment to human body
The rose herbal ferment product has no obvious difference to the general condition of a subject before and after taking, has no allergy or other adverse reactions, but has obvious difference before and after treatment, wherein the skin moisture content, skin elasticity and sebum are increased, the percutaneous moisture loss is reduced, the skin melanin and heme precipitation are reduced. Experimental results show that the rose herbal ferment product prepared by the invention has remarkable effects of resisting aging, lightening wrinkles, whitening and eliminating yellow for maintaining the young skin state after being taken.
Finally, it should be noted that the content is only for illustrating the technical solution of the present invention, but not for limiting the scope of protection of the present invention, and that the simple modification or equivalent substitution of the technical solution of the present invention can be carried out by those skilled in the art without departing from the spirit and scope of the technical solution of the present invention.
Claims (10)
1. The rose herbal ferment with the anti-aging and whitening functions is characterized by comprising the following raw materials in parts by weight: 820-968g/L of water, 10.0-60.0g/L of red rose with heavy petals, 10.0-50.0g/L of isomaltooligosaccharide, 10.0-50.0g/L of mulberry, 1.0-10.0g/L of roselle and 1.0-10.0g/L of fructooligosaccharide.
2. The rose herbal ferment of claim 1, comprising the following raw materials in parts by weight: 869g/L of water, 50.0g/L of red rose with heavy petals, 35.0g/L of isomaltooligosaccharide, 35.0g/L of mulberry, 6.0g/L of roselle and 5.0g/L of fructooligosaccharide.
3. The method for preparing rose herbal ferment according to any one of claims 1 to 2, comprising the following steps:
1) Pretreatment of raw materials: homogenizing flos Rosae Rugosae, mori fructus, and Hibiscus sabdariffa with appropriate amount of water, adding isomaltooligosaccharide and fructooligosaccharide, mixing, and sterilizing;
2) Activating strains: mixing lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001 and lactobacillus rhamnosus HCS01-013 according to a mass ratio of 5:3:2, and inoculating the mixed strain into an activation culture medium for culture in an inoculum size of 1% -10%;
3) Fermentation: inoculating the activated strain to the feed liquid obtained in the step 1) for fermentation to obtain fermentation liquid;
4) Filtering and removing impurities from the fermentation liquor obtained in the step 3) to obtain the rose herbal ferment with the anti-aging and whitening functions.
4. The method according to claim 3, wherein the homogenization process in step 1) is homogenization at room temperature under 50-75MPa for 0.5-2h, and the sterilization mode is heat sterilization.
5. The method of claim 3, wherein the activating medium in step 2) comprises the following components: 823-962g/L of water, 20-80g/L of anhydrous glucose, 10-30g/L of yeast extract, 5-30g/L, L-yeast peptone, 1-10g/L of malic acid, 1-10g/L of citric acid monohydrate, 1-10g/L of monopotassium phosphate, 0-5g/L of calcium chloride, 0-1g/L of magnesium sulfate and 0-1g/L of manganese sulfate.
6. The method of claim 5, wherein the activating medium in step 2) comprises the following components: 927.48g/L of water, 40g/L of anhydrous glucose, 15g/L of yeast extract, 10g/L, L g/L of yeast peptone-3 g/L of malic acid, 2g/L of citric acid monohydrate, 2g/L of potassium dihydrogen phosphate, 0.5g/L of calcium chloride, 0.01g/L of magnesium sulfate and 0.01g/L of manganese sulfate, and adjusting the pH to 6.8; sterilizing at 115 deg.C for 30 min.
7. The method of claim 3, wherein the culturing conditions in step 2) are: the liquid loading amount is 50-85%, and the culture is carried out for 24+ -2h at 35 ℃ until the viable count of the bacterial liquid reaches 5.0x10% 8 CFU/mL。
8. The method of claim 3, wherein the fermentation process of step 3) is: the inoculation amount of the strain is 3-10%, the liquid loading amount is 50-80%, the stirring culture is carried out for 120 hours plus or minus 4 hours at 35 ℃, the total acid at the fermentation end point is 6.5-8mol/L, and the solid content is 5-6%.
9. A method according to claim 3, wherein the filtration process in step 4) is: repeatedly filtering with 50-300 mesh cloth bag until the filtrate is uniform and has no impurity.
10. Use of the rose herbal ferment according to any one of claims 1 to 2 or the rose herbal ferment prepared by the preparation method according to any one of claims 3 to 9 for preparing a product having an anti-aging and whitening function.
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