CN116747185A - Anti-dandruff oil-control fermentation compound and preparation method and application thereof - Google Patents
Anti-dandruff oil-control fermentation compound and preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention provides a fermentation compound for removing dandruff and controlling oil, a preparation method and application thereof. Firstly, bifidobacterium adolescentis and bifidobacterium longum are mixed according to the proportion of 1.8-2.2: inoculating the mixture into a fermentation medium according to the mass ratio of 0.8-1.2, and performing anaerobic fermentation; and after sterilization, inoculating specific lactobacillus flora for anaerobic fermentation to obtain the fermentation complex. The fermentation compound has higher active ingredient content, can exert excellent effects of removing dandruff, controlling oil, inhibiting bacteria and relieving sensitivity when being used for scalp, and is suitable for being used as a daily washing and caring product for scalp.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation. More particularly, relates to a fermentation compound for removing dandruff and controlling oil, a preparation method and application thereof.
Background
With the daily and new changes of science and technology, the anti-dandruff and oil-controlling products on the market today are gradually divided and diversified, and how to prepare scalp washing and caring products with better anti-dandruff and oil-controlling effects is also gradually an important subject for discussion in the field of cosmetology. Scalp is used as the soil for hair growth, has a great number of sebaceous glands, triglyceride saturated fatty acids in sebum are easy to be metabolized into pro-inflammatory unsaturated fatty acids by malassezia, and a series of problems such as dandruff, oil extraction, alopecia, acne growth and the like occur on the scalp, so that scalp health is also a topic of increasing concern for consumers.
The scalp washing and caring products commonly used in the market at present mainly contain active ingredients such as salicylic acid, zinc Pyrithione (ZPT), ketoconazole, climbazole or pyridone ethanolamine (Octopirox), and the like, but the ingredients are chemically synthesized and have great irritation to human bodies. Therefore, the probiotic scalp washing and protecting product with small skin irritation and high safety coefficient gradually stands out from a plurality of scalp washing and protecting products, and becomes a novel product with high consumer acceptance, but the probiotic fermentation products with the anti-dandruff or oil control effects are quite large, the fermentation metabolites of different bacteria have obvious differences, the effects cannot be expected, and therefore, the daily scalp washing and protecting product with excellent anti-dandruff and oil control effects needs to be obtained, and the fermentation process of the product needs to be screened in a large amount and optimized and researched in a targeted manner.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a fermentation compound for removing dandruff and controlling oil, and a preparation method and application thereof. The invention prepares the fermentation compound which has obviously improved content of active ingredients such as lactobacillus polysaccharide and the like and can exert excellent effects of removing dandruff, controlling oil, inhibiting bacteria and relieving sensitivity when being used for scalp by carrying out mixed fermentation on bifidobacterium adolescentis, bifidobacterium longum and specific lactobacillus flora according to a specific sequence, and is suitable for being used as a daily washing and caring product for scalp.
A first object of the present invention is to provide a process for the preparation of a fermentation complex.
It is a second object of the present invention to provide a fermentation complex prepared by the above method.
A third object of the present invention is to provide the use of the above fermentation complex for the preparation of a cosmetic, medical or cosmetical composition.
A fourth object of the present invention is to provide a cosmetic, medical or cosmetical composition.
The above object of the present invention is achieved by the following technical scheme:
the invention provides a preparation method of a fermentation compound, which comprises the following steps:
s1, bifidobacterium adolescentis and bifidobacterium longum are mixed according to the proportion of 1.8-2.2: inoculating the mixture into a fermentation medium according to the mass ratio of 0.8-1.2, and performing anaerobic fermentation;
s2, sterilizing the product obtained in the step S1, and inoculating lactobacillus flora for anaerobic fermentation to obtain the fermentation compound;
wherein the lactobacillus flora of S2 consists of the following bacteria in parts by weight: 1.5 to 2.5 parts of lactobacillus casei, 0.8 to 1.2 parts of lactobacillus paracasei, 0.3 to 0.7 part of lactobacillus acidophilus, 1.8 to 2.3 parts of lactobacillus plantarum and 0.7 to 1.2 parts of lactobacillus rhamnosus.
Preferably, the fermentation medium of S1 comprises the following components in parts by weight: 10 to 20 parts of nutrient solution, 0.2 to 0.4 part of yeast extract powder, 0.2 to 0.4 part of peptone, 0.2 to 0.3 part of trehalose, 2 to 3 parts of glucose, 5 to 10 parts of alpha-glucan oligosaccharide and 70 to 80 parts of water.
Further preferably, the nutrient solution is extracted from millet, oat kernel, tremella, paeonia lactiflora root, red sage root, radix sophorae flavescentis and biota orientalis.
Further preferably, the mass ratio of millet, oat kernel, tremella, paeonia lactiflora root, red sage root, kuh-seng and biota orientalis is 2-4: 1-2: 1 to 3:1 to 3:1 to 3:0.5 to 1:0.1 to 0.5.
Further preferably, the water extraction is preceded by crushing to 40-100 mesh.
Further preferably, the water extraction is carried out by water extraction at 60-80 ℃ of 0.5-2.0. 2.0 h.
Further preferably, the water is also cooled, e.g. to 40-50 ℃.
Further preferably, the water extraction is followed by centrifugation.
Preferably, the pH of the fermentation medium is adjusted to 6.0-7.0 prior to inoculation as described in S1.
Preferably, the fermentation medium is sterilized, e.g., at 115-125℃for 15-25 min, prior to inoculation as described in S1.
Preferably, the inoculation total concentration of the bifidobacterium adolescentis and the bifidobacterium longum in the fermentation medium is 2-5 wt%.
Preferably, the anaerobic fermentation temperature of S1 is 32-36 ℃.
Preferably, the anaerobic fermentation time of S1 is 8-16 h.
Preferably, the sterilization temperature of S2 is 80-85 ℃.
Preferably, the sterilization time of S2 is 15-25 min.
Preferably, the pH is also adjusted to 5.0-6.0 after the sterilization of S2.
Preferably, the inoculation concentration of the lactobacillus flora in the product obtained in the step S1 is 2-6wt%.
Preferably, the anaerobic fermentation temperature of S2 is 33-37 ℃.
Preferably, the anaerobic fermentation time of S2 is 24-72 h.
Preferably, the anaerobic fermentation of S2 is performed simultaneously with shaking, e.g.at 200-250 rpm.
Preferably, after anaerobic fermentation as described in S2, sterilization is also carried out, for example at 60-80℃for 20-30 min.
Preferably, after the anaerobic fermentation of S2, alpha-glucan oligosaccharides are also added, so that the growth of microorganisms can be better promoted.
Further preferably, the final concentration of the alpha-glucan oligosaccharides is 8wt% to 12wt%.
Preferably, after anaerobic fermentation as described in S2, homogenization is also carried out, for example at 2500-4000 rpm for 5-10 min.
The fermentation compound has higher active ingredient content, and can exert excellent effects of removing dandruff, controlling oil, inhibiting bacteria and relieving sensitivity when being used for scalp. Accordingly, the use of the above-described fermentation complexes for the preparation of cosmetic, medical or cosmetical compositions, and a cosmetic, medical or cosmetical composition comprising the above-described fermentation complexes and cosmetically, medically or cosmetically acceptable auxiliary materials, shall also fall within the scope of the present invention.
The invention has the following beneficial effects:
according to the invention, the bifidobacterium adolescentis, the bifidobacterium longum and the specific lactobacillus flora are mixed and fermented according to a specific sequence, so that the obtained fermentation compound is green, natural, mild and free of stimulation, has higher active ingredient content, can exert excellent effects of removing dandruff, controlling oil, inhibiting bacteria and relieving sensitivity when being used for scalp, and is suitable for being used as a daily washing and caring product for scalp.
Detailed Description
The present invention is further illustrated below with reference to specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Reagents and materials used in the following examples are commercially available unless otherwise specified.
EXAMPLE 1 preparation of fermentation complexes
S1, adjusting the pH of a fermentation medium to 6.5, sterilizing at 121 ℃ for 20 min, and then mixing bifidobacterium adolescentis with bifidobacterium longum according to a ratio of 2:1 (controlling the inoculation total concentration of bifidobacterium adolescentis and bifidobacterium longum in the fermentation medium to be 3.5 wt%) and performing anaerobic fermentation at 34 ℃ to obtain 12 h;
s2, sterilizing the product obtained in the step S1 at 80 ℃ for 20 min, regulating the pH value to 5.5, inoculating lactobacillus flora (controlling the inoculation concentration of the lactobacillus flora in the product obtained in the step S1 to be 4 wt%), carrying out anaerobic fermentation for 48 h in a constant-temperature culture shaking table at 34 ℃ and 220 rpm, sterilizing at 70 ℃ for 25 min, adding alpha-glucan oligosaccharide (enabling the final concentration of the alpha-glucan oligosaccharide to be 10 wt%) and homogenizing in a homogenizer at 3000 rpm for 8 min to obtain the fermentation compound;
wherein, the fermentation medium of S1 comprises the following components in parts by weight: 15 parts of nutrient solution, 0.3 part of yeast extract powder, 0.3 part of peptone, 0.2 part of trehalose, 3 parts of glucose, 7 parts of alpha-glucan oligosaccharides and 75 parts of water;
the preparation method of the nutrient solution comprises the following steps: the mass ratio is 3:0.5:2:2:2:0.7:0.3 of millet, oat kernel, tremella, paeonia lactiflora root, red sage root, kuh-seng, biota orientalis leaf are crushed to 80 meshes, evenly mixed, extracted with water at 70 ℃ for 1.5 to h, cooled to 45 ℃, and the supernatant obtained by centrifugation is the nutrient solution;
the lactobacillus flora is composed of the following bacteria in parts by weight: 2 parts of lactobacillus casei, 1 part of lactobacillus paracasei, 0.5 part of lactobacillus acidophilus, 2 parts of lactobacillus plantarum and 1 part of lactobacillus rhamnosus.
EXAMPLE 2 preparation of fermentation complexes
S1, adjusting the pH of a fermentation medium to 7.0, sterilizing at 115 ℃ for 25 min, and then mixing the bifidobacterium adolescentis with the bifidobacterium longum according to the ratio of 1.8: inoculating 1.2 mass ratio into fermentation medium (controlling total inoculating concentration of Bifidobacterium adolescentis and Bifidobacterium longum in fermentation medium to be 5 wt%), and performing anaerobic fermentation at 32deg.C for 16 h;
s2, sterilizing the product obtained in the step S1 at 85 ℃ for 15 min, regulating the pH value to 6.0, inoculating lactobacillus flora (controlling the inoculation concentration of the lactobacillus flora in the product obtained in the step S1 to be 2 wt%), carrying out anaerobic fermentation for 24 h in a constant-temperature culture shaking table at 37 ℃ and 200 rpm, sterilizing at 60 ℃ for 30 min, adding alpha-glucan oligosaccharide (enabling the final concentration of the alpha-glucan oligosaccharide to be 8 wt%) and homogenizing in a homogenizer at 4000 rpm for 5 min to obtain the fermentation compound;
wherein, the fermentation medium of S1 comprises the following components in parts by weight: 20 parts of nutrient solution, 0.2 part of yeast extract powder, 0.2 part of peptone, 0.2 part of trehalose, 3 parts of glucose, 10 parts of alpha-glucan oligosaccharides and 70 parts of water;
the preparation method of the nutrient solution comprises the following steps: the mass ratio is 4:1:3:3:1:0.5:0.1 of millet, oat kernel, tremella, paeonia lactiflora root, red sage root, kuh-seng, biota orientalis leaf are crushed to 100 meshes, evenly mixed, extracted with water at 60 ℃ for 2.0 h, cooled to 40 ℃, and the supernatant obtained by centrifugation is the nutrient solution;
the lactobacillus flora is composed of the following bacteria in parts by weight: 1.5 parts of lactobacillus casei, 1.2 parts of lactobacillus paracasei, 0.3 part of lactobacillus acidophilus, 2.3 parts of lactobacillus plantarum and 0.7 part of lactobacillus rhamnosus.
EXAMPLE 3 preparation of fermentation complexes
S1, adjusting the pH of a fermentation medium to 6.0, sterilizing at 125 ℃ for 15 min, and then mixing bifidobacterium adolescentis with bifidobacterium longum according to a ratio of 2.2: inoculating 0.8 mass ratio into fermentation medium (controlling total inoculating concentration of Bifidobacterium adolescentis and Bifidobacterium longum in fermentation medium to be 2 wt%), and performing anaerobic fermentation at 36deg.C to obtain 8 h;
s2, sterilizing the product obtained in the step S1 at 80 ℃ for 25 min, regulating the pH value to 5.0, inoculating lactobacillus flora (controlling the inoculation concentration of the lactobacillus flora in the product obtained in the step S1 to be 6 wt%), carrying out anaerobic fermentation for 72 h in a constant-temperature culture shaking table at 33 ℃ and 250 rpm, sterilizing at 80 ℃ for 20 min, adding alpha-glucan oligosaccharide (enabling the final concentration of the alpha-glucan oligosaccharide to be 12 wt%) and homogenizing in a homogenizer at 2500 rpm for 10 min to obtain the fermentation compound;
wherein, the fermentation medium of S1 comprises the following components in parts by weight: 10 parts of nutrient solution, 0.4 part of yeast extract powder, 0.4 part of peptone, 0.3 part of trehalose, 2 parts of glucose, 5 parts of alpha-glucan oligosaccharides and 80 parts of water;
the preparation method of the nutrient solution comprises the following steps: the mass ratio is 2:2:1:1:3:1:0.5 millet, oat kernel, tremella, paeonia lactiflora root, red sage root, kuh-seng, biota orientalis leaf are crushed to 40 meshes, evenly mixed, extracted with water at 80 ℃ for 0.5 h, cooled to 50 ℃, and the supernatant obtained by centrifugation is the nutrient solution;
the lactobacillus flora is composed of the following bacteria in parts by weight: 2.5 parts of lactobacillus casei, 0.8 part of lactobacillus paracasei, 0.7 part of lactobacillus acidophilus, 1.8 parts of lactobacillus plantarum and 1.2 parts of lactobacillus rhamnosus.
Comparative example 1
The difference from example 1 is that the lactobacillus flora is inoculated for anaerobic fermentation and then the bifidobacterium adolescentis and bifidobacterium longum are inoculated for anaerobic fermentation. Namely, S1 and S2 are specifically as follows:
s1, adjusting the pH of a fermentation medium to 5.5, sterilizing at 121 ℃ for 20 min, inoculating lactobacillus flora (controlling the inoculation concentration of the lactobacillus flora in the fermentation medium to be 4 wt%), and carrying out anaerobic fermentation in a constant-temperature culture table at 34 ℃ and 220 rpm for 48 h;
s2, sterilizing the product obtained in the step S1 at 80 ℃ for 20 min, adjusting the pH to 6.5, and then inoculating the product with the mass ratio of 2:1 (controlling the inoculation total concentration of the bifidobacterium adolescentis and the bifidobacterium longum in the product obtained in the step S1 to be 3.5 and wt%), carrying out anaerobic fermentation at 34 ℃ for 12 h, then sterilizing at 70 ℃ for 25 min, adding alpha-glucan oligosaccharide (enabling the final concentration of the alpha-glucan oligosaccharide to be 10 wt%) and homogenizing in a homogenizer at 3000 rpm for 8 min to obtain the fermentation compound.
Comparative example 2
The difference from example 1 is that S1 is inoculated with bifidobacterium adolescentis alone. Namely, S1 is specifically as follows:
s1, adjusting the pH of a fermentation medium to 6.5, sterilizing at 121 ℃ for 20 min, inoculating bifidobacterium adolescentis into the fermentation medium (controlling the inoculation total concentration of the bifidobacterium adolescentis in the fermentation medium to be 3.5 and wt%), and performing anaerobic fermentation at 34 ℃ for 12 h.
Comparative example 3
The difference from example 1 is that S1 is inoculated with bifidobacterium longum alone. Namely, S1 is specifically as follows:
s1, adjusting the pH of a fermentation medium to 6.5, sterilizing at 121 ℃ for 20 min, inoculating bifidobacterium longum into the fermentation medium (controlling the total inoculating concentration of the bifidobacterium longum in the fermentation medium to be 3.5 and wt%), and performing anaerobic fermentation at 34 ℃ for 12 h.
Comparative example 4
The difference is that S1 is not performed as in example 1. Namely, S1 and S2 are directly replaced by:
sterilizing the fermentation medium at 80deg.C for 20 min, adjusting pH to 5.5, inoculating lactobacillus flora (controlling the inoculation concentration of lactobacillus flora in the fermentation medium to be 4 wt%), performing anaerobic fermentation in a constant temperature culture shaker at 34 deg.C and 220 rpm for 48 h, sterilizing at 70deg.C for 25 min, adding alpha-glucan oligosaccharide (to make the final concentration of alpha-glucan oligosaccharide be 10wt%) and homogenizing in a homogenizer at 3000 rpm for 8 min to obtain the fermentation complex.
Comparative example 5
The difference from example 1 is that the Lactobacillus casei in the Lactobacillus population as described in S2 is replaced by Lactobacillus delbrueckii subspecies.
Comparative example 6
The difference from example 1 is that Lactobacillus acidophilus in the Lactobacillus group described in S2 is replaced by Lactobacillus helveticus.
Comparative example 7
The difference from example 1 is that the Lactobacillus plantarum of the Lactobacillus group described in S2 is replaced by Lactobacillus reuteri.
Test example 1 active ingredient content test of fermentation Complex
1. Test method
The active ingredient contents of the fermentation complexes of examples 1 to 3 and comparative examples 1 to 7 were measured by the following methods, respectively, using the fermentation medium of example 1 (15 parts of nutrient solution, 0.3 part of yeast extract, 0.3 part of peptone, 0.2 part of trehalose, 3 parts of glucose, 7 parts of α -glucan oligosaccharide, 75 parts of water) as a control group:
(1) Lactic acid bacteria polysaccharide content: putting 2 mL fermentation complexes of examples 1-3 and comparative examples 1-7 into a centrifuge respectively, centrifuging for 5 min at 10000 r/min to remove thalli, collecting supernatant, adding 4 mL absolute ethyl alcohol, precipitating with ethanol for 12 h, centrifuging for 5 min at 5000 r/min, discarding the supernatant, precipitating lactobacillus polysaccharide, adding water for redissolution to obtain a solution to be tested, and measuring the content of lactobacillus polysaccharide in the solution to be tested by an anthrone-sulfuric acid method.
(2) Polypeptide content: the content of the small molecular polypeptides in the fermentation complexes of examples 1 to 3 and comparative examples 1 to 7 was examined by the biuret method.
(3) Lactobacillus cell number: the cell numbers of Lactobacillus cells in the fermentation complexes of examples 1 to 3 and comparative examples 1 to 7 were measured by the colony count test method in cosmetic safety Specification (2015).
2. Test results
The results of the active ingredient content test are shown in table 1.
TABLE 1 active ingredient content test results
It can be seen that the content of active ingredients such as lactobacillus polysaccharide of the fermentation compound obtained in examples 1-3 is significantly higher than that of comparative examples 1-7, which shows that by carrying out mixed fermentation on bifidobacterium adolescentis, bifidobacterium longum and specific lactobacillus flora according to a specific sequence, the relationship between the compound flora and a fermentation system is organically coordinated, so that the content of active ingredients such as micromolecular polypeptide, lactobacillus polysaccharide and the like of the fermentation compound is significantly improved, and the lactobacillus thallus reaches higher cell density.
Test example 2 oil control efficacy test of fermentation complex
1. Test method
(1) Preparation of the reagent:
testosterone (T) solution: 36 mg testosterone is dissolved in absolute ethyl alcohol to prepare testosterone solution with the concentration of 5 mmol/L;
NADPH solution: dissolving 42.5 mg of NADPH tetrasodium salt in water to prepare an NADPH solution with the concentration of 2 mmol/L;
the reaction solution: the DTT and sodium phosphate were dissolved in water together so that the final concentrations of DTT and sodium phosphate were 1 mmol/L and 20 mmo/L, respectively, to obtain a reaction solution.
(2) Determination of 5α -reductase Activity:
the reaction components were mixed in the order of succession (155. Mu.L of reaction solution, constant temperature at 37 ℃, 10. Mu.L of testosterone solution, 10. Mu.L of NADPH solution, and 20. Mu.L of 5α -reductase), and the change in absorbance of the reaction system at 340 and nm over 4 minutes was continuously monitored to reflect the activity of 5α -reductase at a rate of change (the amount of enzyme whose NADPH concentration was decreased by 1. Mu. Mol/L per minute in the reaction system at 37 ℃ C. Was one enzyme activity unit), and the reaction system was recorded as the initial enzyme activity.
(3) Determination of 5 alpha-reductase inhibition ratio of fermentation complex:
the reaction components were mixed in the order of succession (155. Mu.L of reaction solution, constant temperature of 37 ℃, 10. Mu.L of testosterone solution, 10. Mu.L of NADPH solution, 15. Mu.L of fermentation complexes of examples 1 to 3 and comparative examples 1 to 7, 20. Mu.L of 5α -reductase), the change in absorbance value of the reaction system at 340 nm in 4 minutes was continuously monitored, the enzyme activity of 5α -reductase inactivation was calculated with reference to an NADPH standard curve, and the 5α -reductase inhibition rate of the fermentation complex was calculated based on "5α -reductase inhibition rate=inactivated enzyme activity/initial enzyme activity×100%".
2. Test results
The results are shown in Table 2.
Table 25 statistical results of the inhibition ratio of alpha-reductase
It can be seen that the inhibition rate of 5α -reductase of the fermentation complex obtained in examples 1 to 3 is significantly higher than that of comparative examples 1 to 7, which indicates that it is the invention that the oil control efficacy of the fermentation complex can be significantly improved by carrying out mixed fermentation of bifidobacterium adolescentis, bifidobacterium longum and specific lactobacillus flora in a specific order.
Test example 3 antibacterial efficacy test of fermentation complex
1. Test method
The fermentation compositions obtained in examples 1 to 3 and comparative examples 1 to 7 were prepared with water to give a sample solution having a concentration of 0.3% by weight, and the concentrations of the sample solutions were quantitatively determined in 20 minutes for E.coli, staphylococcus aureus, candida albicans, mallotus furfur suspensions (the concentration of the suspensions were 1X 10) according to the method defined in the second part 2.1.11.3.2 of the "sterilizing technical Specification (2002 edition) 4 ～9×10 4 CFU/mL). The test was repeated three times.
2. Test results
The results of the antibacterial efficacy test are shown in tables 3-4.
TABLE 3 antibacterial efficacy test results-1
TABLE 4 antibacterial efficacy test results-2
Wherein, the antibacterial rate is 50-90% which indicates that the product has antibacterial effect, and more than or equal to 90% indicates that the product has stronger antibacterial effect.
It can be seen that the inhibition rate of the fermentation compound obtained in examples 1-3 on escherichia coli, staphylococcus aureus, candida albicans and malassezia furfur is significantly higher than that of comparative examples 1-7, which shows that the invention can significantly improve the anti-dandruff and antibacterial effects of the fermentation compound by carrying out mixed fermentation on bifidobacterium adolescentis, bifidobacterium longum and specific lactobacillus flora according to specific sequences.
Test example 4 efficacy test of essence containing fermentation Complex
1. Preparation of essence
S1, taking the types and mass percentages of the raw materials of the phase A shown in the table 5, uniformly mixing, and heating to 80 ℃ to obtain the phase A;
s2, taking the types and mass percentages of the raw materials of the phase B shown in the table 5, uniformly mixing, and heating to 80 ℃ to obtain the phase B;
and S3, uniformly mixing the phase A and the phase B, and cooling to 25 ℃ to obtain the essence.
TABLE 5 types and amounts of raw materials for essence
2. Test method
(1) Scalp oil control efficacy test
100 subjects with a greasy scalp condition were selected, between 20 and 45 years of age, who were willing to participate in the test and sign informed consent, during which the subjects were prohibited from using any hair product other than the specified shampoo (commercially available shampoo without oil control) and the test essence. The temperature of the test environment is 23-25 ℃ and the humidity is 40-60%.
The 100 subjects were randomly divided into 10 groups of 10 subjects each, and the initial values of scalp fat content were tested using an Antsci Skin tester (Skin fat test probe) without washing hair 24 hours before testing. After the specified commercial shampoos were used on site, the hair was dried, and each group of the essences prepared from the fermentation compositions obtained in examples 1 to 3 and comparative examples 1 to 7 were applied to the hair, and after 10 minutes of massage, the scalp was immediately tested for oil content by an Antsci Skin tester (Skin oil test probe) without washing with water, and recorded as data of 0 h. The scalp fat content of the same region of the subject's scalp was then measured at 12 h and 24 h while sitting still 24 h in the test environment. The results were averaged.
(2) Sensory evaluation of Using Effect
100 subjects with a greasy scalp condition were selected, between 20 and 45 years of age, who were willing to participate in the test and sign informed consent, during which the subjects were prohibited from using any hair product other than the specified shampoo (commercially available shampoo without oil control) and the test essence. The temperature of the test environment is 23-25 ℃ and the humidity is 40-60%.
The 100 subjects were randomly divided into 10 groups of 10 subjects, and after 24 hours of on-site use of a specified commercial shampoo, the hair was dried and half-head test was performed: the essences prepared from the fermentation compositions obtained in examples 1 to 3 and comparative examples 1 to 7 were applied to the hair on the half sides of each group, and the other half sides were not used with any product, and after massaging the both sides for 10 minutes, the scalp on both sides was immediately subjected to sensory evaluation (1-unchanged, 2-reduced, 3-significantly improved, 4-completely improved) according to 4-division, and the results were averaged.
3. Test results
(1) Scalp oil control efficacy test
The scalp fat content test results are shown in table 6.
TABLE 6 scalp fat content test results (units: μg/cm) 2 ）
It can be seen that the essence containing the fermentation complexes obtained in examples 1 to 3 has significantly higher inhibition effect on scalp oil than the essence containing the fermentation complexes obtained in comparative examples 1 to 7, indicating that it is the fermentation complexes obtained by mixing and fermenting bifidobacterium adolescentis, bifidobacterium longum and specific lactobacillus flora in a specific order that can exert excellent oil control effect when applied to scalp.
(2) Sensory evaluation of Using Effect
The sensory evaluation of the effect of use is shown in Table 7.
TABLE 7 sensory evaluation results of effect of use
It can be seen that the sensory evaluation of the extracts containing the fermentation complexes obtained in examples 1 to 3 was significantly higher than that of the extracts containing the fermentation complexes obtained in comparative examples 1 to 7, indicating that it is the fermentation complexes of the present invention that exert excellent anti-dandruff, oil control and soothing effects when applied to the scalp by subjecting bifidobacterium adolescentis, bifidobacterium longum, and specific lactobacillus flora to mixed fermentation in a specific order.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. A method of preparing a fermentation complex comprising the steps of:
s1, bifidobacterium adolescentis and bifidobacterium longum are mixed according to the proportion of 1.8-2.2: inoculating the mixture into a fermentation medium according to the mass ratio of 0.8-1.2, and performing anaerobic fermentation;
s2, sterilizing the product obtained in the step S1, and inoculating lactobacillus flora for anaerobic fermentation to obtain the fermentation compound;
wherein the lactobacillus flora of S2 consists of the following bacteria in parts by weight: 1.5 to 2.5 parts of lactobacillus casei, 0.8 to 1.2 parts of lactobacillus paracasei, 0.3 to 0.7 part of lactobacillus acidophilus, 1.8 to 2.3 parts of lactobacillus plantarum and 0.7 to 1.2 parts of lactobacillus rhamnosus.
2. The preparation method according to claim 1, wherein the fermentation medium of S1 comprises the following components in parts by weight: 10 to 20 parts of nutrient solution, 0.2 to 0.4 part of yeast extract powder, 0.2 to 0.4 part of peptone, 0.2 to 0.3 part of trehalose, 2 to 3 parts of glucose, 5 to 10 parts of alpha-glucan oligosaccharide and 70 to 80 parts of water.
3. The preparation method according to claim 1, wherein the total concentration of inoculating the bifidobacterium adolescentis and the bifidobacterium longum in the fermentation medium is 2-5 wt%.
4. The process according to claim 1, wherein the anaerobic fermentation temperature of S1 is 32 to 36 ℃.
5. The method according to claim 1, wherein the inoculation concentration of the lactobacillus flora in the product obtained in S1 is 2-6 wt%.
6. The process according to claim 1, wherein the anaerobic fermentation of S2 is carried out at a temperature of 33 to 37 ℃.
7. The process according to claim 1, wherein after the anaerobic fermentation of S2, an alpha-glucan oligosaccharide is also added.
8. A fermentation complex prepared by the method of any one of claims 1 to 7.
9. Use of the fermentation complex of claim 8 for the preparation of a cosmetic, medical or cosmetical composition.
10. A cosmetic, medical or cosmetical composition comprising the fermentation complex of claim 8 and a cosmetically, medical or cosmetical acceptable adjuvant.
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