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A selenium-enriched mung bean fermented liquid with whitening, anti-aging, moisturizing and detoxifying effects and its facial mask composition

A technology of selenium-enriched mung bean powder and fermented liquid, which is applied to medical preparations containing active ingredients, skin care preparations, pharmaceutical formulas, etc., can solve problems such as huge differences in product quality, achieve excellent cleaning effect, and remove impurities , The effect of removing waste in the deep layer of the skin

Active Publication Date: 2022-06-07
广州悦荟化妆品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many products on the market that use ordinary mung beans as cosmetic functional substances, but there is no research and development on selenium-enriched mung beans
In addition, in terms of fermented cosmetics, the diversity of strain selection leads to huge differences in product quality

Method used

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  • A selenium-enriched mung bean fermented liquid with whitening, anti-aging, moisturizing and detoxifying effects and its facial mask composition
  • A selenium-enriched mung bean fermented liquid with whitening, anti-aging, moisturizing and detoxifying effects and its facial mask composition
  • A selenium-enriched mung bean fermented liquid with whitening, anti-aging, moisturizing and detoxifying effects and its facial mask composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The preparation of embodiment 1 selenium-enriched mung bean fermentation broth

[0054] The selenium-enriched mung bean fermentation liquid prepared in this example contains 32 parts by weight of the selenium-enriched mung bean fermentation liquid with Streptococcus thermophilus and Propionibacterium as fermentation strains and the selenium-enriched mung bean fermentation liquid with Bacillus subtilis as the fermentation strain 68 parts by weight.

[0055] Preparation of selenium-enriched mung bean powder: after removing impurities, cleaning, and drying the mung bean, and preliminarily pulverizing with a traditional Chinese medicine pulverizer, selenium-enriched mung bean coarse powder is obtained, and then the selenium-enriched mung bean coarse powder is subjected to a compressed air pressure of 0.88Mpa, and an induced draft fan The frequency is 53Hz, the frequency of the grading wheel is 70Hz, and the frequency of the feeding motor is 12Hz. The airflow is pulverized, ...

Embodiment 2

[0059] Example 2 Inhibitory effect of selenium-enriched mung bean fermentation broth on tyrosinase

[0060] Tyrosinase is a class of metalloenzymes complexed with copper ions. It is widely found in animals, plants, microorganisms and human body. It is the key enzyme for biosynthesis of melanin and browning of fruits and vegetables. Melanin is mainly synthesized in melanosomes by the action of tyrosinase. In human skin keratinocytes, the formation of melanin leads to browning of the epidermis, resulting in dark spots. The target of tyrosinase inhibitors as cosmetic whitening additives is mainly by inhibiting the activity of tyrosinase and regulating the transcription of tyrosinase. Among them, the mode of action of inhibiting tyrosinase activity is the target of the development and application of most whitening cosmetics on the market. Tyrosinase is the main rate-limiting enzyme in melanin synthesis.

[0061] Configure phosphate buffer solution PBS (0.2M, pH6.8), tyrosinase s...

Embodiment 3

[0067] Example 3 The scavenging effect of selenium-enriched mung bean fermentation broth on DPPH free radicals

[0068] Free radicals are the product of oxygen metabolism, and their derivatives, reactive oxygen species, damage tissue and cell structures and metabolic functions, causing a series of aging symptoms in the body. Hydroxyl free radical is one of the most toxic free radicals. It will oxidize with biological macromolecules such as sugars, proteins, lipids and nucleotides in body cells, thereby causing damage to cells and the body. Therefore, the free radical scavenging effect on stable DPPH is a main method to measure the antioxidant effect in a short time.

[0069] The selenium-enriched mung bean fermented liquid (10 / 20 / 40 / 80 / 160 / 320 / 640 μL) finally prepared in Example 1 and the DPPH ethanolic solution of 0.1 mmol / L were evenly mixed with 2 mL (guarantee that the reaction system was 4 mL, and Distilled water to make up), let stand in the dark for 30min at room tempe...

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Abstract

The invention relates to the field of cosmetics, and specifically discloses a selenium-enriched mung bean fermented liquid and a preparation method thereof. The fermented liquid is a mixture of two different selenium-enriched mung bean fermented liquids: one is made from selenium-enriched mung bean powder and starch, fermented with Streptococcus thermophilus and Propionibacterium as strains, and the other is It is made from selenium-enriched mung bean powder, L-glutamic acid and citric acid, and fermented with Bacillus subtilis. The fermented liquid of the invention has the effects of whitening, anti-aging, moisturizing, detoxification and the like.

Description

technical field [0001] The invention belongs to the field of cosmetics, and in particular relates to a selenium-enriched mung bean fermentation liquid with the functions of whitening, anti-aging, moisturizing and detoxification. Background technique [0002] Bio-fermentation technology uses multiple enzymes in microorganisms to decompose macromolecular substances of plants into small molecules, and can decompose cell walls, thereby obtaining various nutrients in plant cells. Biofermentation technology has the following advantages: (1) Breaking the barrier substances in plants such as cellulose, etc., can make the active substances more easily dissolved; (2) It can degrade and transform toxic substances such as alkaloids, lactones, glycosides, and toxic proteins. , anthraquinone, tannin, heavy metals, etc.; (3) Make the functional ingredients into small molecules, which can be quickly absorbed, consume general substances, and increase the relative content of functional ingred...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/9789A61K8/23A61Q17/00A61Q19/00A61Q19/02A61Q19/08
CPCA61K8/9789A61K8/23A61Q19/00A61Q19/02A61Q19/08A61Q17/005A61K2800/85A61K2800/782
Inventor 李继德魏新林张目黄晓东郭聪颖江海芳梁活玲
Owner 广州悦荟化妆品有限公司
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