Preparation method of shea butter fermented oil, prepared fermented oil and application of fermented oil

Abstract

The invention discloses a preparation method of shea butter fermented oil and the prepared fermented oil and application thereof, and belongs to the technical field of microbial fermention.The preparation method comprises the steps that shea butter is added into a fermentation culture medium, autoclaved sterilization and cooling are conducted, and then a shea butter fermentation culture medium is obtained; the preparation method comprises the following steps: activating rhodosporidium duobovatum to prepare a seed solution, inoculating the seed solution into a shea butter fermentation medium, and fermenting to obtain a shea butter fermented product; and sterilizing, layering, centrifuging, dehydrating and adsorbing the shea butter fermented product, and taking an oil phase, namely the shea butter fermented oil. Macromolecular triglyceride is decomposed into micromolecular or free fatty acid through the microbial lipase, the heavy greasy feeling of the shea butter is reduced, and meanwhile the anti-inflammatory activity of the obtained shea butter fermented oil can be improved through generated odd-carbon fatty acid and probiotics.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a preparation method of shea butter fermented oil, the prepared fermented oil and application thereof. Background Art

[0002] Oil skin care refers to applying skin care oil to replenish nutrients and oils to the skin, thereby helping to repair the skin barrier, relieve dry skin, provide nutrients to the skin, and promote skin absorption. However, the molecular structure of different oils is different in size. Some oil molecules are large and difficult to penetrate deep into the skin, and only stay on the surface. This may cause a greasy feeling; and excessive use of oil products may cause pores to become clogged, aggravating the formation of acne or blackheads.

[0003] Shea Butter is a natural plant oil extracted from the fruit of the African shea tree. Its INCI Name (International Standard Name for Cosmetic Raw Materials) is "BUTYROSPERMUMPARKII Butter". Shea butter has excellent moisturizing, repairing and antioxidant properties and is widely used in skin care products, cosmetics, medicines and personal care products.

[0004] However, shea butter feels thick and greasy on the skin, and its fluidity and spreadability are poorer than other vegetable oils, which limits its application in cosmetics. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and to provide a method for preparing shea butter fermented oil.

[0008] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing shea butter fermented oil, comprising:

[0009] Adding shea butter to a fermentation medium, sterilizing by high pressure, and cooling to obtain a shea butter fermentation medium;

[0010] The seed liquid is prepared after activating the Rhodosporidium biobovateum, and the seed liquid is inoculated into a shea butter fermentation medium for fermentation to obtain a shea butter fermentation product;

[0011] The shea butter fermented product is sterilized, layered, centrifuged, dehydrated, and adsorbed to obtain the oil phase, which is the shea butter fermented oil;

[0012] Among them, the described diobovate red winter spore yeast, its recommended classification name is: diobovate red winter spore yeast Rhodosporidiumdiobovatum, preserved in the General Microbiology Center of China Microbiological Culture Collection Administration, address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation date is November 4, 2024, and the preservation number is CGMCC No.32472.

[0013] As a preferred embodiment of the preparation method of the present invention, the shea butter comprises solid shea butter and refined liquid shea butter.

[0014] As a preferred embodiment of the preparation method of the present invention, the fermentation medium comprises glucose, yeast powder, glycerol, K2HPO4·3H2O, KH2PO4, (NH4)2SO4 and MgSO4·7H2O;

[0015] Among them, calculated by mass proportion of raw materials, the glucose is 10 to 50 parts, the yeast powder is 0.5 to 10 parts, the glycerol is 10 to 20 parts, the K2HPO4·3H2O is 5 to 20 parts, the KH2PO4 is 1 to 4 parts, the (NH4)2SO4 is 1 to 4 parts, and the MgSO4·7H2O is 1 to 4 parts.

[0016] As a preferred embodiment of the preparation method of the present invention, the mass ratio of the shea butter to the glucose in the fermentation medium is 50-300:10-50.

[0017] As a preferred embodiment of the preparation method of the present invention, the concentration of the bacteria in the seed solution is 10 6 ~10 7 CFU / mL.

[0018] As a preferred embodiment of the preparation method of the present invention, the seed liquid inoculation amount is 1-10% by weight relative to the shea butter fermentation medium.

[0019] As a preferred embodiment of the preparation method of the present invention, wherein: the fermentation has a ventilation volume of 0.1 to 1.0 vvm, a rotation speed of 200 to 400 rpm, and a fermentation time of 5 to 7 days.

[0020] As a preferred embodiment of the preparation method of the present invention, the dehydration and adsorption comprises taking the upper oil phase after centrifugation, adding a dehydrating agent and an adsorbent, and stirring and adsorbing;

[0021] The dehydrating agent is one or more of anhydrous magnesium sulfate, sodium carbonate, and anhydrous calcium sulfate, and the mass percentage of the dehydrating agent relative to the upper oil phase is 1 to 10%;

[0022] The adsorbent is one or more of magnesium silicate, silica gel, activated clay and activated carbon, and the mass percentage of the adsorbent relative to the upper oil phase is 1-10%.

[0023] Another object of the present invention is to overcome the deficiencies in the prior art and provide a fermented shea butter oil, in which macromolecules in the fermented shea butter oil are decomposed into small molecules or free fatty acids, and the content of odd-numbered carbon fatty acids is increased.

[0024] Another object of the present invention is to overcome the deficiencies in the prior art and provide a use of shea butter fermented oil as an anti-inflammatory ingredient in cosmetics.

[0025] Beneficial effects of the present invention:

[0026] (1) The present invention discloses a method for preparing shea butter fermented oil. The fermented product decomposes macromolecular triglycerides into small molecules or free fatty acids through microbial lipase, thereby reducing the heavy and greasy feeling of shea butter itself. At the same time, the odd-numbered fatty acids and prebiotics produced can increase the anti-inflammatory activity of the obtained shea butter fermented oil.

[0027] (2) The present invention provides a diobovate red winter spore yeast, which is recommended to be classified and named as: diobovate red winter spore yeast Rhodosporidiumdiobovatum, and is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, with a deposit date of November 4, 2024 and a deposit number of CGMCC No.32472. The strain is used to ferment shea butter, and the skin feel and activity of the obtained fermented oil are significantly improved, and the produced odd-numbered fatty acids and prebiotics can increase the biological activity of the obtained shea butter fermented oil, so that the shea butter fermented oil has a good effect on inhibiting the expression of NO and IL-6 and anti-inflammatory repair. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0029] Figure 1 This is a graph showing the changes in fatty acid composition before and after fermentation of shea butter by Rhodosporidium biobovateum in an embodiment of the present invention;

[0030] Figure 2 This is a comparison diagram of the emulsification stability of shea butter before and after fermentation by Rhodosporidium biobovate in an embodiment of the present invention;

[0031] Figure 3 This is a stability comparison diagram of shea butter before and after fermentation by bi-obovate red spore yeast in an embodiment of the present invention;

[0032] Figure 4 Comparison of fluidity before and after fermentation of shea butter by bi-obovate red spore yeast in the embodiment of the present invention

[0033] Figure 5 This is a sensory evaluation diagram of shea butter before and after fermentation by Rhodosporidium dioblaterum yeast in an embodiment of the present invention;

[0034] Figure 6 This is a graph showing the effect of fermentation of shea butter by bi-obovate red spore yeast on the inflammatory factor NO in an embodiment of the present invention;

[0035] Figure 7 This is a graph showing the effect of fermentation of shea butter with bi-obovate red spore yeast on the inflammatory factor IL-6 in an embodiment of the present invention. DETAILED DESCRIPTION

[0036] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0037] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0038] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0039] The diobovate red winter spore yeast provided in an embodiment of the present invention is named as Rhodosporidium diobovatum, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Committee, address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, with a deposit date of November 4, 2024 and a deposit number of CGMCC No. 32472.

[0040] The shea butter in the present invention is a common commercial product.

[0041] Example 1

[0042] In the fermentation of vegetable oils, lipase can catalyze the hydrolysis and esterification reactions of oils and fats, thereby modifying the oils and fats.

[0043] In this example, lipase-producing yeast strains were screened from an existing yeast library by three screening methods: Rhodamine B screening medium, Tween-80 screening medium, and blood plate screening. A positive phenomenon was recorded as "+" during each plate screening process.

[0044] (1) Rhodamine B medium

[0045] Screening medium (g / L): yeast extract 5.0, K2HPO4·3H2O 1.3 g, (NH4)2SO4 1.0 g, MgSO4·7H2O 0.5 g, FeSO4·7H2O 0.01 g, polyvinyl alcohol 2.0 g, olive oil 40 mL, rhodamine B 0.01 g, agar 15.0 g.

[0046] Take the frozen strain and streak it to revive 2-3 generations; use a toothpick to pick up a small amount of the activated strain and spot it on the culture plate, then place it in an incubator and culture it for 5-7 days, and observe the fluorescence intensity at 365nm.

[0047] (2) Tween-80 medium

[0048] Screening medium (g / L): tryptone 10.0 g, yeast extract 5.0, NaCl 5.0 g, CaCl2 0.1 g, Tween-80 10.0 g, agar 15.0 g.

[0049] Take the frozen strain and streak it to revive 2-3 generations; use a toothpick to pick up a small amount of the activated strain and spot it on the culture plate, then place it in an incubator and culture it for 5-7 days, and observe the formation and size of the precipitation circle.

[0050] (3) Blood plate

[0051] Blood plate (g / L): special peptone 23.0 g, starch 1.0 g, sodium chloride 5.0 g, agar 10 g, sterile defibrinated sheep blood 5% to 10%.

[0052] Take the frozen strain and streak it to revive 2-3 generations; use a toothpick to pick up a small amount of the activated strain and spot it on the culture plate, then place it in an incubator and culture it for 5-7 days, and observe the generation and size of the transparent circle.

[0053] The test results are shown in Table 1. Referring to the three screening results, the strain scored as "+++" is Y6, which was identified as Rhodosporidium biobovateum.

[0054] Table 1 Strain screening

[0055] Rhodamine B Twain-80 Blood plate Scoring Y1 - - + + Y2 + - + + Y3 - - - - Y4 + + - ++ Y5 - - - - Y6 + + + +++ Y7 - + - + Y8 - - - - Y9 - + + ++ Y10 - - - -

[0056] “+”: The ability was detected in this screening and the result was positive; “-”: The ability was not detected in this screening.

[0057] The proposed classification name of the diobovate red winter spore yeast is: Rhodosporidium diobovatum, which is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, with a deposit date of November 4, 2024 and a deposit number of CGMCC No. 32472;

[0058] The method for preparing shea butter fermented oil provided by the embodiment of the present invention uses the above-mentioned strain to ferment shea butter, so that the skin feel and activity of the obtained fermented oil are improved.

[0059] Example 2

[0060] Preparation of shea butter fermented oil using Rhodosporidium biobovateum

[0061] YPD medium (g / L): 20.0 g of peptone, 10.0 g of yeast extract, and 20.0 g of glucose; solid medium was supplemented with 1.5% agar.

[0062] Liquid fermentation medium (g / L): yeast extract 5.0 g, glycerol 20.0 g, K2HPO4·3H2O 13.1 g, KH2PO4 3.0 g, (NH4)2SO4 3.2 g, MgSO4·7H2O 2.0 g, glucose 40.0 g, shea butter 250 g.

[0063] The prepared culture medium was sterilized at 121°C and 0.1 MPa for 20 min.

[0064] Take the frozen bacterial liquid and streak it on a YPD solid culture plate, pick a single colony of the second-generation activated double-obovate red winter spore yeast and inoculate it into the YPD medium. After shaking and culturing at 30°C and 200 rpm for 24 hours, the seed liquid was obtained. The bacterial concentration in the seed liquid was 10 6 CFU / mL.

[0065] The seed liquid was inoculated into a fermentation tank containing a liquid fermentation medium, the inoculation amount of the liquid seed was 2%, the ventilation volume was 1.0 vvm, the rotation speed was 300 rpm, and the fermentation liquid was obtained after 7 days of fermentation culture.

[0066] The obtained fermentation liquid was sterilized at 100°C for 20 minutes, cooled and allowed to stand overnight for stratification. After stratification, the upper oil phase was collected and centrifuged at 8000rpm for 10 minutes to remove excess precipitation or water phase. The upper oil phase after centrifugation was the crude shea butter fermentation product;

[0067] 1% magnesium silicate and 1% anhydrous magnesium sulfate were added, and the mixture was stirred and adsorbed at 50° C. for 60 min. Shea butter fermented oil was obtained after filtration.

[0068] Comparative Example 1

[0069] This comparative example is basically the same as Example 2, except that the fermentation is performed without inoculating bacterial liquid.

[0070] Comparative Example 2

[0071] This comparative example is basically the same as Example 2, except that: Y4 (with two ++) seed solution is used, wherein the bacterial cell concentration in the seed solution is 10 6 CFU / mL, replacing the biobovate red winter spore yeast seed liquid.

[0072] Comparative Example 3

[0073] This comparative example is substantially the same as Example 2, except that shea butter is replaced by perilla oil.

[0074] Example 3

[0075] Changes in acidity and iodine value of shea butter before and after fermentation:

[0076] According to GB / T 5530-2005 and GB / T 5532-2008, the acid value and iodine value of the fermented shea butter oils obtained in Example 2, Comparative Example 1 and Comparative Example 2 were tested. The test results are shown in Table 2.

[0077] Table 2 Shea butter fermentation test results

[0078] parameter Comparative Example 1 Comparative Example 2 Example 2 Acid value (mgKOH / g) 0.322 1.052 4.674 Iodine value (g / 100g) 79.985 81.415 80.889 Liquidity(min) 26 24 20

[0079] As can be seen from Table 2, after fermentation treatment, the iodine values ​​of Example 2, Comparative Example 1, and Comparative Example 2 do not have much change, indicating that the fermentation process has no effect on the unsaturation of shea butter; but the acid value increases after fermentation, indicating that the triglyceride is under the action of the lipase secreted by the bi-obovate red winter spore yeast during the fermentation process, and the hydrophobic group breaks, the free fatty acids increase, and the diglyceride and monoglyceride increase. This is conducive to increasing the hydrophilicity of shea butter fermented oil, and shows a light and thin effect in cosmetics.

[0080] Example 4

[0081] Comparison of fatty acid composition of shea butter before and after fermentation:

[0082] Weigh 60.0 mg of the samples of Example 2, Comparative Example 1, and Comparative Example 2 respectively into a centrifuge tube, add 4 mL of isooctane to dissolve the sample, add 200 μL of 2% KOH / methanol solution, shake vigorously for 30 seconds for methyl esterification, and stand for clarification after completion. Add 1 g of sodium bisulfate, vortex to neutralize the unreacted KOH, centrifuge at 4000 rpm for 5 minutes after the salt is precipitated, take the supernatant and transfer it to a sample injection bottle, and detect the fatty acid composition therein by GC-MS.

[0083] The GC-MS detection conditions are as follows: Pegasus BT chromatograph; HP-5MS chromatographic column; column flow rate 1.0 mL / min; initial temperature 80°C, heating to 210°C at a rate of 20°C / min, and then heating to 250°C at a rate of 2°C / min.

[0084] GC-MS analysis results are as follows Figure 1 As shown, compared with Comparative Examples 1 and 2, the carbon chain length of the fatty acid in the shea butter fermented oil obtained in Example 2 is reduced.

[0085] In addition, under the action of Rhodosporidium biobovateum, the content of odd-chain fatty acids (OCFA) such as C7 and C11 in shea butter increased after fermentation. OCFA is a high-value-added fatty acid with great application potential in human health and medicine, such as anti-inflammatory and anti-tumor.

[0086] Example 5

[0087] Comparison of emulsification stability of shea butter before and after fermentation:

[0088] The fermented shea butter prepared by the yeast of the present invention was compared with the original shea butter for the emulsification stability of cosmetics. The fermented shea butter and the unfermented shea butter in Example 2 were taken and the emulsification stability of cosmetics was tested respectively: 5 g of fermented shea butter and unfermented shea butter were weighed in a sample bottle, 0.1 g of Tween-800, and 44.9 g of deionized water were added. The mixture was emulsified at 10000 rpm for 5 min, and the emulsification stability effect was observed after standing. The results are shown in Table 2. Figure 2 shown.

[0089] Example 6

[0090] Comparison of stability and fluidity of shea butter before and after fermentation:

[0091] The different saturation and structure of fatty acids in oils and fats, as well as the presence of impurities such as phospholipids and waxes, make oils and fats exhibit different crystallization behaviors at different temperatures. The crystallization behavior of oils and fats directly affects their texture, taste, stability and appearance.

[0092] Take the sample to be tested and add it to the test tube, place it at 4℃ for 1 hour, and observe its crystal formation. Figure 3 As shown, the crystal formation of shea butter after fermentation with Rhodosporidium biobovateum was reduced and it was more stable.

[0093] Take an equal amount of the sample to be tested on a flat artificial leather, place it vertically at 90°, let it flow naturally, and record the time it takes to flow 10 cm. The results are shown in Table 2. Figure 4 As shown in the figure, the fluidity of shea butter is significantly improved after fermentation with Rhodosporidium biobovateum.

[0094] Example 7

[0095] Sensory evaluation:

[0096] 10 volunteers were selected to conduct sensory evaluation on the oil samples obtained in Example 2, Comparative Example 1 and Comparative Example 2, and the spreadability, absorbency, fragrance pleasantness, thickness and stickiness of the samples were scored respectively (0-2: poor; 3-5: ordinary; 6-8: good; 9-10: very good), and the average value was taken.

[0097] Test results such as Figure 5 According to the sensory evaluation, the spreadability, absorbency, thickness and stickiness of the fermented shea butter oil prepared in Example 2 were improved, indicating that the fermented shea butter with biobovate red winter spores can improve its skin feel and reduce the sticky feeling.

[0098] Example 8

[0099] Anti-inflammatory efficacy evaluation

[0100] (1) NO secretion

[0101] NO is an important inflammatory signal molecule, and its secretion level can reflect the intensity of inflammation.

[0102] RAW264.7 macrophages (1×10 6 / well), and cultured in a 5% CO2, 37°C biochemical incubator for 24 hours;

[0103] The sample group and negative control group were stimulated with 1 μg / mL LPS (prepared with DMEM) for 6 hours to induce cellular inflammatory response. Shea butter was diluted with DMEM (0.05, 0.1, 0.2%), and shea butter samples with different dilutions were added and cultured for 12 hours. The cells were centrifuged at 12000 rpm for 5 minutes, and the supernatant was collected.

[0104] The Griess reagent method was used to detect the NO content in the solution. 50 μL of supernatant was added to a 96-well plate, 50 μL of Griess reagent A (1% sulfonamide, 2% phosphoric acid aqueous solution) was added to each well, and its absorbance was measured at 550 nm. 50 μL of Griess reagent B (0.1% N-(1-naphthyl)ethylenediamine hydrochloride solution) was added to each well. The plate was reacted at room temperature in the dark for 10 min, and then its absorbance was measured at 550 nm.

[0105] The standard curve was determined after the gradient standard solution was prepared using NaNO2.

[0106] (2) Secretion of inflammatory factor IL-6

[0107] Interleukin-6 (IL-6) is an important member of the cytokine network and plays a central role in acute inflammatory responses. Cells were cultured according to the above method and the cell supernatant was collected, and inflammatory factors were detected using an ELISA kit.

[0108] Test results see Figure 6 , 7 It can be seen that under the stimulation of 1 μg / mL LPS, the NO and inflammatory factor IL-6 secretion of RAW264.7 cells increased significantly. With the increase of administration concentration, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Example samples can inhibit the production of cell NO and IL-6. The inhibitory effect of the shea butter fermented oil of the embodiment group is the best, indicating that it has an anti-inflammatory effect, and the effect is better than the unfermented shea butter in Comparative Example 1 and the perilla fermented oil in Comparative Example 3, which may be because the presence of OFCA increases its anti-inflammatory ability.

[0109] In summary, the shea butter fermented oil provided by the embodiment of the present invention, through the action of the biobovate red spore yeast, the odd-numbered fatty acids and prebiotics produced can increase the biological activity of the obtained shea butter fermented oil, so that the shea butter fermented oil has a good effect on inhibiting NO, IL-6 expression and anti-inflammatory repair.

[0110] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing shea butter fermented oil, characterized in that: include, Adding shea butter to a fermentation medium, sterilizing by high pressure, and cooling to obtain a shea butter fermentation medium; The seed liquid is prepared after activating the Rhodosporidium biobovateum, and the seed liquid is inoculated into a shea butter fermentation medium for fermentation to obtain a shea butter fermentation product; The shea butter fermented product is sterilized, layered, centrifuged, dehydrated, and adsorbed to obtain the oil phase, which is the shea butter fermented oil; Among them, the described diobovate red winter spore yeast, its recommended classification name is: diobovate red winter spore yeast Rhodosporidiumdiobovatum, preserved in the General Microbiology Center of China Microbiological Culture Collection Administration, address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation date is November 4, 2024, and the preservation number is CGMCC No.32472.

2. The preparation method according to claim 1, characterized in that: The shea butter includes solid shea butter and refined liquid shea butter.

3. The preparation method according to claim 1 or 2, characterized in that: The fermentation medium includes glucose, yeast powder, glycerol, K2HPO4·3H2O, KH2PO4, (NH4)2SO4, and MgSO4·7H2O; Among them, calculated by mass proportion of raw materials, the glucose is 10 to 50 parts, the yeast powder is 0.5 to 10 parts, the glycerol is 10 to 20 parts, the K2HPO4·3H2O is 5 to 20 parts, the KH2PO4 is 1 to 4 parts, the (NH4)2SO4 is 1 to 4 parts, and the MgSO4·7H2O is 1 to 4 parts.

4. The preparation method according to claim 3, characterized in that: The mass ratio of the shea butter to the glucose in the fermentation medium is 50-300:10-50.

5. The preparation method according to claim 1 or 4, characterized in that: The bacterial concentration in the seed solution is 10 6 ~10 7 CFU / mL.

6. The preparation method according to claim 5, characterized in that: The weight percentage of the seed liquid inoculation amount relative to the shea butter fermentation medium is 1-10%.

7. The preparation method according to claim 6, characterized in that: The fermentation has an aeration volume of 0.1 to 1.0 vvm, a rotation speed of 200 to 400 rpm, and a fermentation time of 5 to 7 days.

8. The preparation method according to claim 7, characterized in that: The dehydration and adsorption comprises taking the upper oil phase after centrifugation, adding a dehydrating agent and an adsorbent, and stirring and adsorbing; The dehydrating agent is one or more of anhydrous magnesium sulfate, sodium carbonate, and anhydrous calcium sulfate, and the mass percentage of the dehydrating agent relative to the upper oil phase is 1 to 10%; The adsorbent is one or more of magnesium silicate, silica gel, activated clay and activated carbon, and the mass percentage of the adsorbent relative to the upper oil phase is 1-10%.

9. The shea butter fermented oil obtained by any of the preparation methods described in claims 1 to 8, characterized in that: The macromolecules in the fermented shea butter oil are decomposed into small molecules or free fatty acids, and the content of odd-numbered carbon fatty acids is increased.

10. Use of the fermented shea butter oil according to claim 9 as an anti-inflammatory ingredient in cosmetics.

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