Collagen peptide composition for moisturizing skin and preparation method thereof

Abstract

The invention relates to a collagen peptide composition, in particular to a collagen peptide composition for moisturizing skin and a preparation method thereof. The collagen peptide, the zymolyte, the leavening, the auxiliary materials and the water are used as raw materials; adding radix ophiopogonis, radix polygonati officinalis and lily into water, pulping to obtain slurry, adding cellulase for enzymolysis, enzyme deactivation and cooling to obtain a mixture, then adding papain for enzymolysis, enzyme deactivation and cooling, and then filtering, concentrating and drying to obtain zymolyte; adding water into soybeans, heating, pulping and cooling to obtain slurry, adding a carbon source, inoculating lactobacillus reuteri CICC 6226, fermenting, sterilizing, cooling, filtering, concentrating and drying to obtain a fermented product; the functions of the raw materials are optimized, the raw materials are reasonably matched, and the obtained composition is high in safety and also has an excellent moisturizing effect.

Description

Technical Field

[0001] The present invention relates to a collagen peptide composition, and in particular to a collagen peptide composition for hydrating and moisturizing skin and a preparation method thereof. Background Art

[0002] Collagen peptides are hydrolyzed products of collagen that, after being absorbed by the body, participate in the synthesis of collagen in the skin. Collagen fibers in the skin act like a "scaffold," binding large amounts of water and keeping the skin hydrated and plump. Supplementing with collagen peptides helps maintain and strengthen this "scaffolding" structure, thereby improving the skin's ability to retain moisture and hydrating it from within. Collagen peptides can promote the metabolism of cells in the skin's stratum corneum, enhancing its integrity and resilience. They also help regulate oil secretion, stabilizing the skin's water-oil balance. When the skin's barrier function is strengthened, water is less likely to be lost and the skin is better protected from the invasion of harmful substances, providing an excellent foundation for hydration and moisturizing. Consuming collagen peptides can stimulate skin cells to produce more hyaluronic acid. Once collagen peptides enter the body, the amino acids and other nutrients produced by their breakdown provide the raw materials for hyaluronic acid synthesis. They may also regulate related signaling pathways to promote the activity of hyaluronic acid synthase, thereby increasing hyaluronic acid synthesis and further enhancing the skin's hydration and moisturizing effects.

[0003] Ophiopogon japonicus has a sweet and slightly bitter taste and a slightly cold nature. It enters the Heart, Lung, and Stomach meridians, nourishing Yin and promoting fluid production. By nourishing the Yin of the lungs and stomach, it replenishes Yin fluid in the body, providing a source of moisture for the skin. Ophiopogon japonicus contains various steroidal saponins and isoflavone compounds, which can maintain normal skin cell metabolism and function, keeping the skin well hydrated. Ophiopogon japonicus extract may also have a certain effect on repairing and strengthening the skin's barrier function, reducing transepidermal water loss.

[0004] Polygonatum odoratum is rich in polysaccharides, steroidal saponins, flavonoids, amino acids, and other ingredients that form a moisturizing film on the skin's surface, preventing water evaporation and providing a direct moisturizing effect. These ingredients also promote skin cell proliferation and metabolism, increasing skin radiance and elasticity, and improving the skin's ability to retain moisture.

[0005] Lily is rich in colchicine, polysaccharides, flavonoids, amino acids and other ingredients, which can enhance the skin's self-repair ability, maintain the skin's moisture content, make the skin healthier, and help maintain skin moisture.

[0006] Soybeans are rich in protein, soy isoflavones, vitamin E, polysaccharides, amino acids, and other nutrients. They regulate the human endocrine system, alleviate dry and sagging skin, enhance skin metabolism, make skin smoother and more delicate, and help maintain skin moisture. Soy protein provides essential nutrients for the skin, promotes collagen synthesis, increases skin elasticity and toughness, and reduces water loss.

[0007] There are relevant reports on the research of hydrating and moisturizing products using collagen peptides in combination with Ophiopogon japonicus and Polygonatum odoratum, but improving the process to further enhance the hydrating and moisturizing effects of such products remains a technical challenge that needs to be solved. Summary of the Invention

[0008] Based on the purpose of solving the above-mentioned technical problems, the inventors proposed the technical content of the present invention, which specifically relates to a collagen peptide composition for hydrating and moisturizing the skin and a preparation method.

[0009] In one aspect, the present invention provides a collagen peptide composition for moisturizing and hydrating the skin, comprising: collagen peptide, enzymatic hydrolysate, fermentation product, auxiliary materials and water.

[0010] Furthermore, the composition includes, by weight: 0.1-1 parts of collagen peptide, 1-5 parts of enzymatic hydrolysate, 1-5 parts of fermentation product, 0-0.5 parts of auxiliary materials and 50-1000 parts of water.

[0011] Furthermore, the collagen peptide includes at least one of fish collagen peptide, pigskin collagen peptide, bovine bone collagen peptide, sheep hoof collagen peptide, and bird's nest collagen peptide.

[0012] Furthermore, the collagen peptide can be prepared according to conventional protein peptide preparation processes or can be obtained commercially.

[0013] Furthermore, the auxiliary materials include at least one of acidulants, sweeteners, preservatives, vitamins, and minerals.

[0014] Furthermore, the acidulant includes malic acid and / or citric acid, and the dosage can be 0-0.5 parts.

[0015] Furthermore, the sweetener includes one or more of xylitol, sucrose, and glucose, and the dosage can be 0-0.5 parts.

[0016] Furthermore, the preservative includes at least one of potassium sorbate, sodium sorbate, calcium propionate, and benzoate, and the amount thereof is adaptively added according to national standards.

[0017] Furthermore, vitamins include vitamins A, B, C, D, E, and K. The dosage is adaptively added according to national standards.

[0018] Furthermore, the minerals include at least one of a calcium source, a zinc source, an iron source, and a selenium source. The amount used is adaptively added according to national standards.

[0019] Furthermore, the enzymatic hydrolysate is obtained by enzymatically hydrolyzing Ophiopogon japonicus, Polygonatum odoratum and Lilium bulgur.

[0020] Furthermore, the enzymes used in the enzymatic hydrolysis include cellulase and papain. Through the combined action of the above two enzymes, the hydrating and moisturizing effect of the enzymatic hydrolyzate is enhanced.

[0021] Furthermore, the preparation method of the enzymatic hydrolysate includes: adding Ophiopogon japonicus, Polygonatum odoratum and Lilium odoratum into water and beating to obtain a slurry, adding cellulase for enzymolysis, inactivating the enzyme, cooling to obtain a mixture, then adding papain for enzymolysis, inactivating the enzyme, cooling, and then filtering, concentrating, and drying to obtain the enzymatic hydrolysate.

[0022] Furthermore, the weight ratio of Ophiopogon japonicus, Polygonatum odoratum and Lilium bulgur is 1:(0.5-1.5):(0.5-1.5); Furthermore, the amount of cellulase added to the slurry is 100-1000 U / g.

[0023] Furthermore, the amount of papain added to the mixture is 200-700 u / g.

[0024] Furthermore, the temperature and time of cellulose enzymatic hydrolysis are 25-55° C. and 1-4 hours.

[0025] Furthermore, the temperature and time of papain enzymolysis are 25-55° C. and 1-4 hours.

[0026] Furthermore, the fermented product uses soybeans as raw material, and is treated with a specific strain of Lactobacillus reuteri CICC 6226 to increase the hydrating and moisturizing effect of the fermented product. The product obtained by this fermented bacteria has better hydrating and moisturizing properties than the products obtained by other fermented bacteria.

[0027] Furthermore, the preparation method of the fermentation product includes: adding water to soybeans, heating and beating, cooling to obtain a slurry, adding a carbon source and inoculating Lactobacillus reuteri CICC 6226, fermenting, sterilizing, cooling, filtering, concentrating, and drying to obtain a fermentation product.

[0028] Furthermore, the inoculation amount of Lactobacillus reuteri CICC 6226 in the slurry was 10 6 -10 10 bacteria / g.

[0029] Furthermore, the fermentation temperature and time are 20-40° C. and 10-30 hours.

[0030] The present invention also provides a preparation method of the collagen peptide composition, which comprises mixing collagen peptide, enzymatic hydrolysate, fermentation product, auxiliary materials and water, aging, sterilizing, filling and packaging.

[0031] The beneficial effects of the present invention include: The invention uses collagen peptide, enzymatic hydrolysate, fermentation product, auxiliary materials and water as raw materials; adds ophiopogon japonicus, polygonatum odoratum and lily into water and beats to obtain slurry, adds cellulase for enzymolysis, inactivates the enzyme, cools to obtain a mixture, then adds papain for enzymolysis, inactivates the enzyme, cools, filters, concentrates and dries to obtain an enzymatic hydrolysate; and adds water to soybeans and heats and beats them, cools to obtain slurry, adds a carbon source and inoculates Lactobacillus reuteri CICC 6226, ferments, sterilizes, cools, filters, concentrates and dries to obtain a fermentation product. The invention optimizes the functions of the raw materials and reasonably combines them, so that the obtained composition has high safety and excellent moisturizing and hydrating effects.

[0032] The composition prepared by the present invention has better moisturizing and hydrating effects than existing similar products.

[0033] The present invention adopts a specific enzymatic hydrolysis process, which can greatly enhance the hydrating and moisturizing effect of the enzymatic hydrolysate and impart excellent moisturizing properties to the composition.

[0034] The present invention adopts the enzymatic hydrolysis sequence of first using cellulase and then using papain to effectively enhance the moisturizing effect of the hydrolyzate. Compared with other enzymes combined with cellulase to obtain the hydrolyzate, the use of papain has a better effect.

[0035] The present invention uses a combination of polygonatum, lily and ophiopogon, which can greatly enhance the moisturizing and hydrating effects of the enzymatic hydrolysate and the composition.

[0036] The present invention uses Lactobacillus helveticus CICC 24071 to ferment soybeans, significantly improving the hydrating and moisturizing effects of the fermented product. This is less evident when other bacteria are used to ferment soybeans. Furthermore, even when using the same type of bacteria, the Lactobacillus helveticus CICC 24071 used in the present invention exhibits superior results.

[0037] The fermentation product and enzymolyzate obtained by combining the specific raw materials with the specific process of the present invention have a synergistic effect on the moisturizing and hydrating effect, and can effectively improve the moisturizing and hydrating effect of the composition.

[0038] The invention has simple process, excellent composition effect and good application prospect. DETAILED DESCRIPTION

[0039] Cellulase: 50,000 U / g, Xi'an Musen Bioengineering Co., Ltd. Papain: 100,000 U / g, Henan Qinuo Food Ingredients Co., Ltd. Neutral protease: 500,000 U / g, Guangdong Mingcheng Biotechnology Co., Ltd. Lactobacillus reuteri CICC 6226: purchased from China National Center for the Administration of Industrial Culture Collection of Microorganisms. Lactobacillus helveticus CICC 24071: purchased from China National Center for the Administration of Industrial Culture Collection of Microorganisms. Lactobacillus reuteri VIP(M)12013: purchased from the Standard Product Information Network of Xinyang Laiyao Biotechnology Co., Ltd.

[0040] Collagen peptide: Fish collagen peptide, the preparation method is as follows: (1) the skin of rohu fish is washed with water, taken out and soaked in 0.05 mol / L sodium hydroxide solution at room temperature for 30 minutes, taken out and soaked in 0.05 mol / L hydrochloric acid at room temperature for 15 minutes, washed with water, the fish skin is taken and slurried with 3 times the weight of deionized water to obtain a slurry. (2) the pH of the slurry is adjusted to 7.0, 1.2% of the weight of the fish skin is added to the composite enzyme, enzymatically hydrolyzed at 40°C for 5 hours, the enzyme is inactivated, and a crude extract is obtained. The composite enzyme is composed of neutral protease, papain and bromelain in a mass ratio of 6:4:3; the product numbers of neutral protease, papain and bromelain are V30089, S35198 and S10010, respectively, and all are purchased from Shanghai Yuanye Biotechnology. (3) The crude extract was centrifuged, and the supernatant was taken and ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 800 Da to obtain an ultrafiltrate, which was then ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 150 Da to obtain a retained fraction, which was then freeze-dried to a water content of 1.74 wt% to obtain the product.

[0041] 1. Preparation Example Hydrolysate 1: Ophiopogon japonicus, Polygonatum odoratum and lily are added to water in a weight ratio of 1:1:1 and beaten to obtain a slurry (the weight ratio of the total weight of Ophiopogon japonicus, Polygonatum odoratum and lily to water is 1:5), 400U / g of cellulase is added to the slurry, and enzymolysis is carried out at 50℃ and 60rpm for 2 hours, and the enzyme is inactivated in a water bath at 90℃ for 5 minutes. The mixture is cooled to room temperature to obtain a mixture, and then 350u / g of papain by weight of the mixture is added, and enzymolysis is carried out at 45℃ and 65rpm for 2.5 hours, and the enzyme is inactivated in a water bath at 90℃ for 5 minutes. The mixture is cooled to room temperature, and then filtered, concentrated, and freeze-dried to a water content of 2.34wt% to obtain an enzymolysate.

[0042] Hydrolysate 2: Ophiopogon japonicus, Polygonatum odoratum and lily are added to water in a weight ratio of 1:0.5:1.5 and beaten to obtain a slurry (the weight ratio of the total weight of Ophiopogon japonicus, Polygonatum odoratum and lily to water is 1:7), 450U / g of cellulase is added to the slurry, and enzymolysis is carried out at 50℃ and 60rpm for 1.5 hours, and the enzyme is inactivated in a water bath at 90℃ for 5 minutes. The mixture is cooled to room temperature to obtain a mixture, and then 320u / g of papain based on the weight of the mixture is added, and enzymolysis is carried out at 45℃ and 65rpm for 2.7 hours, and the enzyme is inactivated in a water bath at 90℃ for 5 minutes. The mixture is cooled to room temperature, and then filtered, concentrated, and freeze-dried to a water content of 2.41wt% to obtain an enzymolysate.

[0043] Hydrolysate 3: Ophiopogon japonicus, Polygonatum odoratum, and Lilium bulgurii were added to water in a weight ratio of 1:1:1 and beaten to obtain a slurry (the weight ratio of the total weight of Ophiopogon japonicus, Polygonatum odoratum, and Lilium bulgurii to water was 1:5). The mixture was stirred at 50°C and 65 rpm for 4.5 hours, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.34 wt% to obtain the hydrolysate.

[0044] Hydrolysate 4: Ophiopogon japonicus, Polygonatum odoratum and lily were added to water in a weight ratio of 1:1:1 and beaten to obtain a slurry (the weight ratio of the total weight of Ophiopogon japonicus, Polygonatum odoratum and lily to water was 1:5), 350u / g of papain was added to the slurry, and the mixture was enzymatically hydrolyzed at 45°C and 65rpm for 2.5 hours, inactivated in a water bath at 90°C for 5 minutes, and cooled to room temperature to obtain a mixture. Then, 400U / g of cellulase was added to the mixture, and the mixture was enzymatically hydrolyzed at 50°C and 60rpm for 2 hours, inactivated in a water bath at 90°C for 5 minutes, and cooled to room temperature. The mixture was then filtered, concentrated, and freeze-dried to a water content of 2.34wt% to obtain an enzymatic hydrolyzate.

[0045] Hydrolysate 5: Ophiopogon japonicus, Polygonatum odoratum and lily were added to water in a weight ratio of 1:1:1 and beaten to obtain a slurry (the weight ratio of the total weight of Ophiopogon japonicus, Polygonatum odoratum and lily to water was 1:5), 400U / g of cellulase was added to the slurry, and enzymatic hydrolysis was carried out at 50℃ and 60rpm for 2 hours, and the enzyme was inactivated in a water bath at 90℃ for 5 minutes. The mixture was cooled to room temperature to obtain a mixture, and then 350u / g of neutral protease by weight of the mixture was added, and enzymatic hydrolysis was carried out at 45℃ and 65rpm for 2.5 hours, and the enzyme was inactivated in a water bath at 90℃ for 5 minutes. The mixture was cooled to room temperature, and then filtered, concentrated, and freeze-dried to a water content of 2.34wt% to obtain an enzymatic hydrolysate.

[0046] Hydrolysate 6: Add Ophiopogon japonicus to water and beat to obtain a slurry (the weight ratio of Ophiopogon japonicus to water is 1:5), add 400 U / g of cellulase to the slurry, perform enzymolysis at 50°C and 60 rpm for 2 hours, inactivate the enzyme in a water bath at 90°C for 5 minutes, cool to room temperature to obtain a mixture, then add 350 U / g of papain by weight of the mixture, perform enzymolysis at 45°C and 65 rpm for 2.5 hours, inactivate the enzyme in a water bath at 90°C for 5 minutes, cool to room temperature, filter, concentrate, and freeze-dry to a water content of 2.34 wt% to obtain a hydrolysate.

[0047] Fermentation 1: Soybeans were added with water in a weight ratio of 1:5, heated at 75°C for 5 minutes, and then cooled to room temperature to obtain a slurry. 4.2% glucose was added to the slurry weight and inoculated with Lactobacillus reuteri CICC 6226 (the inoculum size in the slurry was 2.3 × 10 8 bacteria / g), anaerobically fermented at 35°C for 25 hours, sterilized in a water bath at 95°C for 10 minutes, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.59 wt% to obtain a fermentation product.

[0048] Fermentation 2: Soybeans were added with water in a weight ratio of 1:7, heated at 78°C for 6 minutes, and then cooled to room temperature to obtain a slurry. 4.53% glucose was added to the slurry and inoculated with Lactobacillus reuteri CICC 6226 (the inoculum size in the slurry was 2.5 × 10 8 bacteria / g), anaerobically fermented at 32°C for 20 hours, sterilized in a water bath at 95°C for 10 minutes, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.63 wt% to obtain a fermentation product.

[0049] Fermentation 3: Soybeans were added with water in a weight ratio of 1:5, heated at 75°C for 5 minutes, and then cooled to room temperature to obtain a slurry. 4.2% glucose by weight of the slurry was added and inoculated with Lactobacillus helveticus CICC 24071 (the inoculum size in the slurry was 2.3 × 10 8 bacteria / g), anaerobically fermented at 35°C for 25 hours, sterilized in a water bath at 95°C for 10 minutes, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.59 wt% to obtain a fermentation product.

[0050] Fermentation 4: Soybeans were added with water in a weight ratio of 1:5, heated at 75°C for 5 minutes, and then cooled to room temperature to obtain a slurry. 4.2% glucose was added to the slurry and inoculated with Lactobacillus reuteri VIP(M)12013 (the inoculum size in the slurry was 2.3×10 8 bacteria / g), anaerobically fermented at 35°C for 25 hours, sterilized in a water bath at 95°C for 10 minutes, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.59 wt% to obtain a fermentation product.

[0051] Product 5: Water was added to soybeans in a weight ratio of 1:5, and the mixture was heated and pulped at 75°C for 5 minutes, then cooled to room temperature to obtain a slurry. The slurry was allowed to stand for 25 hours, placed in a 95°C water bath for 10 minutes, cooled to room temperature, filtered, concentrated, and freeze-dried to a water content of 2.59 wt% to obtain the product.

[0052] 2. Preparation of Composition The dosage of each composition is shown in Table 1, measured in parts by weight.

[0053] Table 1: Composition

[0054] Compositions 1-2, 1-3, 1-4, 1-5, and 1-6 are obtained based on composition 1, with the difference being that enzymatic hydrolysates 2, 3, 4, 5, and 6 are used in sequence to replace enzymatic hydrolysate 1, while the other components remain unchanged.

[0055] Compositions 2-2, 2-3, 2-4 and 2-5 were obtained based on composition 2, with the difference being that fermentation product 1 was replaced by fermentation products 2, 3, 4 and product 5 respectively, while the rest remained unchanged.

[0056] The preparation method of the above composition is as follows: mixing the above raw materials in a stirring container (stirring at 100 rpm, 35° C. for 0.4 hour), standing and aging for 0.5 hour, sterilizing with ultraviolet light, filling and packaging.

[0057] 3. Test composition A. Toxicity test: 1. Experimental groups: Healthy Kunming male mice (weighing 20±2g) were randomly divided into groups according to body weight, with 5 mice in each group. 2. Experimental Methods: After three days of adaptive feeding, mice were divided into groups as described above. After fasting for 12 hours, each group of mice was orally administered a single dose of the test substance (the test substance was diluted with physiological saline to obtain the test substance, and the administration volume was 0.2 mL / 10 g.bw., resulting in a total dosage of 10.0 g / kg.bw.). The mice were observed for seven consecutive days, and the animal status of each group of mice (whether vomiting, diarrhea, normal body weight and diet, and death) was recorded. The mice were dissected to observe whether their internal organs (liver, stomach, spleen, and intestines) were normal. 3. Experimental results: After gavage, the mice in each group were observed to be in normal condition and their internal organs were normal; this indicates that the composition prepared by the present invention is non-toxic and has excellent safety.

[0058] B. Hydrating and moisturizing experimental test Zebrafish tails shrink and shrink in size due to water loss in hypertonic solutions, making them an ideal model for studying the moisturizing effects of cosmetics. By comparing the changes in tail area among control, model, and drug groups, the hydrating and moisturizing effects of the formulations were evaluated. A larger tail area indicates a greater hydrating and moisturizing effect.

[0059] 1. Testing materials 1.1. Sample preparation information Composition group: Use the above different compositions and dilute with water before administration.

[0060] Positive control group: sodium hyaluronate fruit-flavored drink, batch number 20240209K, By-Health Co., Ltd., administered after dilution with water.

[0061] Experimental Animals Zebrafish were reared in aquaculture water at 28°C (water quality: 200 mg of instant sea salt per 1 L of reverse osmosis water, conductivity 450-550 μS / cm; pH 6.5-8.5; hardness 50-100 mg / LCaCO3). Zebrafish were bred and provided by the Fish Farming Center of the Huante Biological Innovation Experimental Center under the experimental animal use license number SYXK (Zhejiang) 2022-0004. Their husbandry and management complied with the requirements of AAALAC accreditation (certification number: 001458) and the IACUC ethics review number: IACUC-2025-11345-01.

[0062] 1.3. Instruments, consumables, and reagents Dissecting microscope (SZX7, OLYMPUS, Japan); precision electronic balance (CP214, OHAUS, USA); 6-well plate (Zhejiang Bellamy Biotechnology Co., Ltd., China); sodium chloride (lot number 20220216, Sinopharm Chemical Reagent Co., Ltd., China).

[0063] 2. Detection Method 4-day-old zebrafish (albino) with a melanin allele mutation were randomly selected and plated in 6-well plates, with 30 zebrafish treated in each well (experimental group). The combination group and the positive control group were administered drugs (specific concentrations are shown in Table 2) using 3 mL of water per well. A blank group and a model group were also administered 3 mL of water per well. After 18 hours of treatment at 28°C, all experimental groups except the blank group were treated with sodium chloride solution to establish a zebrafish water deprivation model. After a further 6 hours of treatment at 28°C, 10 zebrafish were randomly selected from each experimental group and photographed under a dissecting microscope. Data were collected and analyzed using NIS-Elements D3.20 advanced image processing software. Tail area was analyzed, and the hydrating and moisturizing efficacy of the samples was evaluated using the mean area of ​​the tail.

[0064] 3. Test results Under the experimental conditions, the test results are shown in Table 2.

[0065] Table 2. Test results of sample hydration and moisturizing efficacy

[0066] According to the data in Table 1, the increase in the tail area of ​​each group compared with the model group was calculated, and then the ratio K = (tail area of ​​the non-blank group - tail area of ​​the model group) / (tail area of ​​the blank group - tail area of ​​the model group) was calculated. The calculation results are shown in Table 3.

[0067] Table 3: Calculation results

[0068] From the test results in Tables 1-2, it can be seen that the composition prepared by the present invention has excellent moisturizing and hydrating effects.

[0069] Combining the comparison results of the positive control group and the composition group, it can be concluded that the composition prepared by the present invention has better moisturizing effect than the existing products.

[0070] From the comparison of compositions 1, 1-2 and 1-3, it can be seen that the specific enzymatic hydrolysis process used in the present invention can greatly enhance the moisturizing effect of the enzymatic hydrolysate, thereby imparting the composition with excellent moisturizing properties.

[0071] Comparison of compositions 1, 1-2, 1-4, and 1-5 reveals that the present invention employs a sequence of enzymatic hydrolysis using cellulase first and then papain, effectively enhancing the moisturizing and hydrating properties of the hydrolyzate. Furthermore, papain provides a superior effect compared to hydrolyzates obtained by combining other enzymes with cellulase.

[0072] From the comparison of compositions 1, 1-2 and 1-6, it can be seen that the combination of Polygonatum odoratum, Lilium bulbus and Radix Ophiopogonis used in the present invention can greatly enhance the moisturizing effect of the enzymatic hydrolysate and the composition.

[0073] Combining the test results of compositions 2, 2-2, 2-3, 2-4, and 2-5, we can see that the fermentation of soybeans with Lactobacillus helveticus CICC24071 in the present invention significantly enhances the hydrating and moisturizing effects of the fermented product, while the other bacterial strains do not significantly enhance the hydrating and moisturizing effects of soybeans. Furthermore, even when using the same bacterial species, the Lactobacillus helveticus CICC 24071 used in the present invention exhibits superior effects.

[0074] Combining the test results of compositions 1, 3, and 4, it can be seen that when one of the enzymatic hydrolysate or fermented product is omitted in composition 3-4 and the total amount of the fermented product or enzymatic hydrolysate is kept the same as that of composition 1, the hydrating and moisturizing effect of the obtained composition 3-4 is lower than that of composition 1. Therefore, it can be seen that the fermented product and enzymatic hydrolysate obtained by the specific raw materials and the specific process of the present invention have a synergistic effect on the hydrating and moisturizing effect, which can effectively improve the hydrating and moisturizing effect of the composition.

Claims

1. A collagen peptide composition for moisturizing and hydrating the skin, characterized by: include: Collagen peptides, enzymatic hydrolysate, fermentation product, excipients and water.

2. The collagen peptide composition according to claim 1, wherein: The preparation comprises, by weight: 0.1-1 parts of collagen peptide, 1-5 parts of enzymatic hydrolysate, 1-5 parts of fermentation product, 0-0.5 parts of auxiliary materials and 50-1000 parts of water.

3. The collagen peptide composition according to claim 1, wherein: The collagen peptides include at least one of fish collagen peptides, pigskin collagen peptides, bovine bone collagen peptides, sheep hoof collagen peptides, and bird's nest collagen peptides.

4. The collagen peptide composition according to claim 1, wherein: The auxiliary materials include at least one of a sour agent, a sweetener, a preservative, a vitamin, and a mineral.

5. The collagen peptide composition according to claim 1, wherein: The preparation method of the enzymatic hydrolysate comprises: adding ophiopogon japonicus, polygonatum odoratum and lily into water and beating to obtain pulp, adding cellulase for enzymolysis, inactivating the enzyme, cooling to obtain a mixture, then adding papain for enzymolysis, inactivating the enzyme, cooling, filtering, concentrating and drying to obtain the enzymatic hydrolysate.

6. The collagen peptide composition according to claim 5, characterized in that: The weight ratio of Ophiopogon japonicus, Polygonatum odoratum and Lilium is 1:(0.5-1.5):(0.5-1.5); Alternatively, the amount of cellulase added to the slurry is 100-1000 U / g; Alternatively, papain is added to the mixture in an amount of 200-700 u / g.

7. The collagen peptide composition according to claim 1, wherein: The preparation method of the fermentation product comprises: adding water to soybeans, heating and beating the soybeans, cooling to obtain slurry, adding a carbon source and inoculating Lactobacillus reuteri CICC 6226, fermenting, sterilizing, cooling, filtering, concentrating, and drying to obtain the fermentation product.

8. The collagen peptide composition according to claim 7, wherein: The inoculation amount of Lactobacillus reuteri CICC6226 in the slurry was 10 6 -10 10 bacteria / g.

9. The collagen peptide composition according to claim 7, wherein: The fermentation temperature and time are 20-40°C and 10-30 hours.

10. A method for preparing the collagen peptide composition according to any one of claims 1 to 9, characterized in that: The process includes mixing collagen peptides, enzymatic hydrolysates, fermented products, auxiliary materials and water, aging, sterilizing, filling and packaging.

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