White truffle composition with tightening and wrinkle removing effects as well as preparation method and application of white truffle composition

Abstract

The invention discloses a white truffle composition with tightening and wrinkle removing effects as well as a preparation method and application of the white truffle composition. The white truffle composition mainly comprises a white truffle fungus extract. In some embodiments, the white truffle composition further comprises a tuber melanosporum extract and a tricholoma matsutake extract. The white truffle composition prepared by a modern biological fermentation technology is short in production period and high in yield, and is not influenced by external factors such as seasons and climate; the white truffle composition can activate FOXO3 or SIRT1, can effectively improve wrinkles and enhance skin elasticity, and has good tightening and wrinkle removing effects.

Description

Technical Field

[0001] The present invention relates to the field of cosmetics, and in particular to a white truffle composition with firming and wrinkle-removing effects, and a preparation method and application thereof. Background Art

[0002] As women age, if they do not pay attention to the care of their facial skin, they will have more and more wrinkles on their faces. Too many wrinkles will make the entire face look old, and their image will be greatly reduced. Many women begin to pay special attention to anti-wrinkle and firming products after the age of 30.

[0003] Currently, medical cosmetology has developed many products that can quickly achieve facial rejuvenation, but most of them have defects and must be strictly operated and have cumbersome post-operative care, otherwise medical accidents are likely to occur.

[0004] Botulinum toxin is the most effective anti-wrinkle agent, which mainly blocks the signal transmission between nerves and muscles, relaxes muscles, and achieves the purpose of reducing wrinkles. However, botulinum toxin has neurotoxicity and cytotoxicity, which can paralyze and stiffen muscles; areas with a larger amount of botulinum toxin injected will absorb faster than areas with a smaller amount of botulinum toxin injected, which can make the skin uneven.

[0005] Hyaluronic acid is also known as hyaluronic acid in clinical practice. It is one of the necessary substances to support skin elasticity. Injecting it into the area of ​​wrinkles can fuse with the original hyaluronic acid in the body, causing the skin to swell and wrinkles to slowly flatten. Anti-wrinkle can also be achieved through fat filling. A certain amount of fat is extracted from areas with large amounts of fat, and then integrated into other areas to activate autologous fat. It is then injected in layers into areas that need wrinkle removal and anti-aging, thereby achieving the purpose of filling facial depressions and delaying facial aging. The biggest risk of injection beauty is that the face is very rich in blood vessels. If the injection is injected into the blood vessels, it will cause necrosis of the blood vessel control area. If the injection is injected into the blood vessels that control the skin, it will cause skin necrosis, and even some blood vessels that control the eyes will cause loss of vision or blindness.

[0006] The active ingredients added to skin care products are not as powerful, long-lasting, and not as direct as medicines in changing the skin's structure and function. However, skin care products focus on daily care and maintenance of the skin. By cleansing, protecting, nourishing and beautifying the skin, long-term use can have subtle anti-wrinkle and firming effects on the skin.

[0007] Ancient medical books such as "Taiping Shenghui Fang", "Qianjin Yaofang" and "Yuyaoyuan Fang" have recorded the skin care and beauty effects of edible fungi, and included many palace beauty agents prepared by edible fungi. The "Catalogue of Raw Materials Used in Cosmetics" also includes cosmetic raw materials from various edible fungi, such as pine mushroom extract, matsutake mushroom extract, and white truffle extract. Modern research shows that edible fungi are rich in nutrients such as polysaccharides, proteins, amino acids, and minerals, and have strong skin care effects. Some scholars have conducted research on scavenging free radicals, limiting transepidermal water loss, maintaining skin moisture content, maintaining skin pH, and inhibiting tyrosinase activity. Therefore, studying the skin care function of edible fungi is of great significance in the field of cosmetics.

[0008] White truffle is a kind of truffle mushroom, mainly produced in Europe. Because of its preciousness, it is called white diamond. It is also known as "the world's three great delicacies" along with foie gras and caviar. Truffle not only has an attractive aroma, but also has physiological activities and medicinal value such as antibacterial, anti-inflammatory, antioxidant, anti-cancer, and liver protection.

[0009] Chinese patent application CN 2020108936369 discloses a cosmetic composition containing a fermented product of truffle mushroom extract as an active ingredient. The composition is obtained by soaking truffles in water and then inoculating yeast and Acetobacter for fermentation. The composition has the effect of promoting the activity of FOXO3 or SIRT1 to improve wrinkles or enhance skin elasticity.

[0010] However, natural white truffles are extremely expensive, and artificial cultivation has a long production cycle, low yield, and is greatly affected by external factors such as season and climate, so its output is far from meeting market demand. Therefore, it is necessary to conduct further research on the application of truffles in cosmetics. Summary of the invention

[0011] In view of this, the object of the present invention is to provide a white truffle composition with firming and wrinkle-removing effects, which is neither naturally derived nor artificially cultivated and is prepared through modern biological fermentation technology.

[0012] The white truffle composition can activate the expression of FOXO3 or SIRT1.

[0013] FOXO3 is a human protein encoded by the FOXO3 gene. This gene is widely expressed in the human genome and has been found to be associated with longevity and anti-aging. Function of the FOXO3 gene Antioxidant stress The FOXO3 gene can regulate a variety of antioxidant enzymes, such as superoxide dismutase (SOD) and glutathione peroxidase (GPX), thereby enhancing the cell's ability to scavenge free radicals and resist the damage of oxidative stress.

[0014] SIRT1 protein, also known as a member of the Sirtuin protein family that mainly exists in the cell nucleus, is an NAD+-dependent protein deacetylase. SIRT1 protein plays an important role in anti-aging by mediating the regulation of cell processes. The anti-aging mechanism of SIRT1 protein prolongs cell lifespan: SIRT1 protein prolongs cell lifespan by regulating cell cycle, DNA repair and gene transcription.

[0015] Another object of the present invention is to provide a use of a white truffle composition for preparing cosmetics for improving wrinkles and enhancing skin elasticity.

[0016] In order to achieve the above-mentioned object of the invention, the present invention provides a composition for preparing a cosmetic composition, comprising a white truffle composition as an effective ingredient for improving wrinkles and enhancing skin elasticity.

[0017] The "improving wrinkles" mentioned in the present invention refers to preventing, inhibiting or hindering the generation of new wrinkles on the skin, or alleviating and fading existing wrinkles.

[0018] The "enhancing skin elasticity" mentioned in the present invention refers to achieving a skin tightening effect by promoting the biosynthesis of substances such as protein, fat, sodium hyaluronate, etc. in the skin.

[0019] The present invention provides the following technical solutions: A white truffle composition with firming and wrinkle-removing effects comprises the following components: a white truffle extract.

[0020] In some embodiments, the white truffle composition with firming and wrinkle-removing effects further comprises: a black truffle extract and a matsutake mushroom extract.

[0021] The present invention also provides a method for preparing the white truffle composition having firming and wrinkle-removing effects as described above, comprising the following preparation steps: Step (1): sterilize the wild white truffle fruiting body with alcohol, rinse with sterile water and drain the water, then cut the tissue block from the edge of the cap and inoculate it into a solid culture medium, and place it in a constant temperature incubator for culture; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, culturing by shaking, and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; soak it in water, perform ultrasonic treatment, and centrifuge to obtain the supernatant.

[0022] Furthermore, the culture medium in step (1) is CPDA culture medium, which is the abbreviation of comprehensive potato dextrose agar culture medium.

[0023] Furthermore, the constant temperature incubator culture conditions in step (1) are culture at 25° C. in the dark for 7-15 days.

[0024] Furthermore, wild black truffles and matsutake mushrooms can also be added in step (1). When wild white truffles, black truffles and matsutake mushrooms are mixed and cultured together, the various biochemical components produced may come into contact, exchange and penetrate each other, affecting the expression of active substances and thus producing better skin care effects.

[0025] The black truffle, also known as black truffle, is also a precious edible fungus. The black truffle contains protein, amino acids, vitamins, truffle polysaccharides, truffle polypeptides, truffle acid and other active substances, and has the effects of resisting fatigue, lowering blood lipids, and beautifying and skin care.

[0026] The matsutake mushroom is regarded as a treasure among mushrooms in Japan, has high nutritional value and special medicinal effects, and has the effects of strengthening the body, relieving constipation, relieving pain, regulating qi and resolving phlegm, and expelling parasites.

[0027] Furthermore, the corn sucrose liquid culture medium in step (2) is composed of water, corn starch, sucrose, adenosine, and echinacoside; preferably, the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1.

[0028] The corn sucrose liquid culture medium is added with adenosine and echinacoside on the basis of the conventional culture medium. Experiments have shown that the addition of these two nutrients is beneficial to the growth of mycelium and the expression of active ingredients.

[0029] Furthermore, the shaking culture condition in step (2) is shaking culture at 200 rpm at 25° C. in the dark for 5-10 days.

[0030] Furthermore, the amount of water added in step (3) is 5-10 times the weight of the mycelium powder, and the immersion time is 12-36 hours.

[0031] The white truffle composition with firming and anti-wrinkle effects prepared in the embodiment of the present invention can be used as an active ingredient in cosmetic formulas. Preferably, the amount of the white truffle composition with firming and anti-wrinkle effects added to the cosmetic matrix is ​​1-10%; the cosmetic matrix can be a skin care and hair care product such as cream, lotion, facial mask, essence, lotion, facial cleanser, conditioner, shampoo, etc.

[0032] The embodiment of the present invention also discloses an anti-aging facial cream, comprising the following components in percentage by weight: Lauryl PEG-9 Polydimethylsiloxyethyl Dimethicone 3.5% Dimethicone PEG-10 / 15 Crosspolymer 3.5% Quaternary ammonium salt-18 hectorite 3.5% Dimethicone Crosspolymer 10% Cyclopentasiloxane 3% Isohexadecane 3% Synthetic wax 5% Glycerin 4% p-Hydroxyacetophenone 0.5% Propylene glycol 6% Sodium chloride 1% Disodium EDTA 0.05% Sodium hyaluronate 0.05% Bismuth Oxychloride 2% 1,2-Hexanediol 0.5% (Daily use) flavor 0.05% 5% of the above-mentioned white truffle composition with firming and anti-wrinkle effects Water balance.

[0033] The beneficial effects brought about by the technical solution provided by the embodiment of the present invention are as follows: the present invention provides a white truffle composition which is neither naturally derived nor artificially cultivated, and is prepared by modern biological fermentation technology, has a short production cycle, high yield, and is not affected by external factors such as season and climate; the white truffle composition can activate FOXO3 or SIRT1, can effectively improve wrinkles and enhance skin elasticity, and has good firming and wrinkle-removing effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for describing the embodiments or the prior art are briefly introduced below.

[0035] Figure 1 The FOXO3 activity of each test group in Experiment 1 is shown; Figure 2 Shows SIRT1 activity in each test group of Experiment 1. DETAILED DESCRIPTION

[0036] The embodiments in the specification are only used to illustrate the present invention and do not limit the scope of protection of the present invention. The scope of protection of the present invention is only limited by the claims, and any omission, replacement or modification made on the basis of the embodiments disclosed in the present invention shall fall within the scope of protection of the present invention.

[0037] The content of the present invention can be more easily understood by selecting the following detailed description of the preferred implementation method of the present invention and the embodiments included. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. When there is a conflict, the definition in this specification shall prevail.

[0038] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0039] When amount, concentration or other value or parameter is expressed as range, preferred range or a series of upper preferred value and lower preferred value limit range, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when disclosing range "1 to 5", described range should be interpreted as including range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When numerical range is described in this article, unless otherwise stated, the range is intended to include its end value and all integers and fractions within the range.

[0040] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention have no restrictions on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the number is obviously intended to be in the singular form.

[0041] In order to deepen the understanding of the present invention, the present invention will be further described in detail below in conjunction with examples. The examples are only used to explain the present invention and do not constitute a limitation on the protection scope of the present invention. Example 1

[0042] A method for preparing a white truffle composition having firming and wrinkle-removing effects comprises the following preparation steps: Step (1): Disinfect the wild white truffle fruiting body with alcohol, rinse with sterile water and drain, then cut the tissue block from the edge of the cap and inoculate it into CPDA medium, and place it in a constant temperature incubator at 25°C in the dark for 7 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, adenosine, and echinacoside; the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 10 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 5 times the weight of the powder and soak for 36 hours, ultrasonically treat, centrifuge and collect the supernatant to obtain the product. Example 2

[0043] A method for preparing a white truffle composition having firming and wrinkle-removing effects comprises the following preparation steps: Step (1): Disinfect the wild white truffle fruiting body with alcohol, rinse with sterile water and drain, then cut the tissue block from the edge of the cap and inoculate it into CPDA medium, and place it in a constant temperature incubator at 25°C in the dark for 15 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, adenosine, and echinacoside; the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 5 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 10 times the weight of the powder and soak for 12 hours, ultrasonically treat, centrifuge and collect the supernatant to obtain the product. Example 3

[0044] A method for preparing a white truffle composition having firming and wrinkle-removing effects comprises the following preparation steps: Step (1): sterilize the fruiting bodies of wild white truffle, black truffle and matsutake mushroom with alcohol, wherein the mass ratio of white truffle, black truffle and matsutake mushroom is 5:1:1; rinse with sterile water and drain the water, then cut the tissue block from the edge of the cap and inoculate it in CPDA culture medium, and place it in a constant temperature incubator at 25°C in the dark for 10 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, adenosine, and echinacoside; the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 8 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 8 times the weight of the powder and soak it for 24 hours, ultrasonically treat it, and centrifuge to obtain the supernatant.

[0045] Comparative Example 1 A method for preparing a white truffle composition comprises the following preparation steps: Step (1): sterilize the wild white truffle fruiting body with alcohol, rinse with sterile water and drain, then chop, freeze-dry and grind into powder; add water 5 times the weight of the powder and soak for 36 hours, ultrasonically treat, centrifuge and take the supernatant to obtain the product.

[0046] Comparative Example 2 A method for preparing a white truffle composition comprises the following preparation steps: Step (1): Disinfect the wild white truffle fruiting body with alcohol, rinse with sterile water and drain, then cut the tissue block from the edge of the cap and inoculate it into CPDA medium, and place it in a constant temperature incubator at 25°C in the dark for 7 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, and adenosine; the mass ratio of the water, corn starch, sucrose, and adenosine is 100:1.5:2:0.1; placing the culture medium at 25°C in the dark with shaking at 200 rpm for 10 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 5 times the weight of the powder and soak for 36 hours, ultrasonically treat, centrifuge and collect the supernatant to obtain the product.

[0047] Comparative Example 3 A method for preparing a white truffle composition comprises the following preparation steps: Step (1): Disinfect the wild white truffle fruiting body with alcohol, rinse with sterile water and drain, then cut the tissue block from the edge of the cap and inoculate it into CPDA medium, and place it in a constant temperature incubator at 25°C in the dark for 7 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, and echinacoside; the mass ratio of the water, corn starch, sucrose, and echinacoside is 100:1.5:2:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 10 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 5 times the weight of the powder and soak for 36 hours, ultrasonically treat, centrifuge and collect the supernatant to obtain the product.

[0048] Comparative Example 4 A method for preparing a white truffle composition comprises the following preparation steps: Step (1): sterilize the fruiting bodies of wild white truffle and black truffle with alcohol, wherein the mass ratio of white truffle to black truffle is 5:2; rinse with sterile water and drain the water, then cut the tissue block from the edge of the cap and inoculate it into CPDA culture medium, and place it in a constant temperature incubator at 25°C in the dark for 10 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, adenosine, and echinacoside; the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 8 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 8 times the weight of the powder and soak it for 24 hours, ultrasonically treat it, and centrifuge to obtain the supernatant.

[0049] Comparative Example 5 A method for preparing a white truffle composition comprises the following preparation steps: Step (1): sterilize the fruiting bodies of wild white truffle and matsutake mushroom with alcohol, wherein the mass ratio of white truffle to matsutake mushroom is 5:2; rinse with sterile water and drain the water, then cut the tissue block from the edge of the cap and inoculate it into CPDA culture medium, and place it in a constant temperature incubator at 25°C in the dark for 10 days; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, wherein the corn sucrose liquid culture medium is composed of water, corn starch, sucrose, adenosine, and echinacoside; the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.1; placing the culture medium in a dark environment at 25°C with shaking at 200 rpm for 8 days; and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; add water 8 times the weight of the powder and soak it for 24 hours, ultrasonically treat it, and centrifuge to obtain the supernatant.

[0050] Test 1 The white truffle compositions prepared in Examples 1-3 and Comparative Examples 1-5 were subjected to in vitro efficacy evaluation.

[0051] The specific test method is: (1) Cell inoculation: Dilute fibroblasts with cell culture medium to the inoculation density (the degree of confluence reaches 45%-60% 24 hours after inoculation), and inoculate them into 96-well plates with a volume of 200 μL per well. After inoculation, place the plates in a CO2 incubator and culture for 24 h±2 h; (2) Dosing: When the cells are fused to 80%, discard the culture medium in the 96-well plate and start the dosing operation. Add culture medium containing 0.1% dilution of white truffle composition to the test wells, add culture medium containing 10ppm resveratrol to the positive control wells, and add normal cell culture medium to the blank control wells, 200μL per well. After the dosing is completed, place the 96-well plate in a CO2 incubator for 2h; (3) UVB irradiation: Wash twice with sterile PBS, add pre-cooled PBS, and give an irradiation dose of 30mJ / cm 2 After irradiation, the cells were replaced with serum-free medium and cultured for 24 h. The cell supernatant in the dish was collected and centrifuged at 2000 r / min. (4) Test: The cells were digested with trypsin and harvested. The harvested cells were broken and the FOXO3 activity and SIRT1 activity of each test group were evaluated using the human FOXO3 / FOXO3A ELISA kit and the SIRT1 activity assay kit (fluorescence) method.

[0052] (5) Calculation: The activity rate of each test group was calculated using the following formula. FOXO3 activity (%) = (absorbance of sample treatment group - absorbance of untreated group) / absorbance of untreated group × 100; SIRT1 activity (%) = (absorbance of sample treatment group - absorbance of untreated group) / absorbance of untreated group × 100. For specific data, see the attached Figure 1 , Figure 2 .

[0053] By the attached Figure 1 , Figure 2 It can be seen that the white truffle composition prepared in the embodiment of the present invention can effectively activate the expression of FOXO3 or SIRT1 protein, and the effect is better than that of the conventional extraction method. Example 4

[0054] An anti-aging facial cream, comprising the following components in percentage by weight: Lauryl PEG-9 Polydimethylsiloxyethyl Dimethicone 3.5% Dimethicone PEG-10 / 15 Crosspolymer 3.5% Quaternary ammonium salt-18 hectorite 3.5% Dimethicone Crosspolymer 10% Cyclopentasiloxane 3% Isohexadecane 3% Synthetic wax 5% Glycerin 4% p-Hydroxyacetophenone 0.5% Propylene glycol 6% Sodium chloride 1% Disodium EDTA 0.05% Sodium hyaluronate 0.05% Bismuth Oxychloride 2% 1,2-Hexanediol 0.5% (Daily use) flavor 0.05% 5% of the white truffle composition with firming and anti-wrinkle effects of Example 3 Water balance.

[0055] Test 2 Volunteers were organized to conduct a consumer trial test on the anti-aging cream prepared in Example 4. 25 female volunteers with facial wrinkles, sagging skin, dull skin with poor gloss, dark yellow skin and other problems were organized for testing. The specific test method is: after cleansing, apply an appropriate amount of anti-aging cream on the face, and then gently massage in circles for absorption, once in the morning and once in the evening. After continuous use for 3 months, a follow-up visit was conducted, and it was found that 12 volunteers had reduced fine lines on their skin, reduced skin sagging, ruddy color, and better gloss; 8 volunteers had reduced fine lines and more ruddy skin; the remaining volunteers reported that their skin condition had improved and were willing to continue using it. And no volunteer reported that the product had irritation and allergies. Therefore, the effectiveness of the anti-aging cream prepared in Example 4 of the present invention exceeded 80%, achieving good firming and anti-wrinkle effects.

[0056] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0057] The above embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for those of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A white truffle composition having firming and wrinkle-removing effects, characterized in that: The invention comprises the following components: white truffle extract.

2. The white truffle composition with firming and wrinkle-removing effects according to claim 1, characterized in that: Also includes: Black Truffle Extract, Tricholoma Matsumura Extract.

3. The white truffle composition with firming and wrinkle-removing effects according to claim 1 or 2, characterized in that: The preparation method of the white truffle composition comprises the following preparation steps: Step (1): sterilize the wild white truffle fruiting body with alcohol, rinse with sterile water and drain the water, then cut the tissue block from the edge of the cap and inoculate it into a solid culture medium, and place it in a constant temperature incubator for culture; Step (2): transferring the bacterial strain on the solid culture medium to a corn sucrose liquid culture medium, culturing by shaking, and harvesting the mycelium by centrifugation and filtration; Step (3): freeze-dry the mycelium and grind it into powder; soak it in water, perform ultrasonic treatment, and centrifuge to obtain the supernatant.

4. The white truffle composition with firming and wrinkle-removing effects according to claim 3, characterized in that: The culture medium in step (1) is CPDA culture medium; the culture conditions in the constant temperature incubator are culture at 25° C. in the dark for 7-15 days.

5. The white truffle composition with firming and anti-wrinkle effects according to claim 3, characterized in that: In step (1), wild black truffles and matsutake mushrooms may also be added.

6. The white truffle composition with firming and anti-wrinkle effects according to claim 3, characterized in that: The corn sucrose liquid culture medium described in step (2) is composed of water, corn starch, sucrose, adenosine, and echinacoside; preferably, the mass ratio of the water, corn starch, sucrose, adenosine, and echinacoside is 100:1.5:2:0.1:0.

1.

7. The white truffle composition with firming and anti-wrinkle effects according to claim 3, characterized in that: The shaking culture conditions described in step (2) are shaking culture at 200 rpm at 25° C. in the dark for 5-10 days.

8. The white truffle composition with firming and wrinkle-removing effects according to claim 3, characterized in that: The amount of water added in step (3) is 5-10 times the weight of the mycelium powder, and the immersion time is 12-36 hours.

9. Use of the white truffle composition with firming and wrinkle-removing effects according to any one of claims 1 to 8 in the preparation of cosmetics.

10. An anti-aging facial cream, characterized in that: The following components are included in the mass percentage: Lauryl PEG-9 Polydimethylsiloxyethyl Dimethicone 3.5% Dimethicone PEG-10 / 15 Crosspolymer 3.5% Quaternary ammonium salt-18 hectorite 3.5% Dimethicone Crosspolymer 10% Cyclopentasiloxane 3% Isohexadecane 3% Synthetic wax 5% Glycerin 4% p-Hydroxyacetophenone 0.5% Propylene glycol 6% Sodium chloride 1% Disodium EDTA 0.05% Sodium hyaluronate 0.05% Bismuth Oxychloride 2% 1,2-Hexanediol 0.5% (Daily use) flavor 0.05% 5% of the white truffle composition with firming and anti-wrinkle effects according to any one of claims 1 to 8 Water balance.

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