Preparation method of a polygonum multiflorum fermentation product with hair nourishing and repairing effects and application thereof

Abstract

The present application provides a preparation method and application of a polygonum multiflorum fermentation product with hair nourishing and repairing effects. The present application adopts lentinus edodes, brettanomyces, and plant lactobacillus YK-L002 strain to carry out mixed fermentation on polygonum multiflorum in a specific order, and specifically sets the culture medium used for fermentation, so that the polygonum multiflorum fermentation product has more excellent stability and hair nourishing and repairing effects compared with the product obtained by other fermentation methods, and is very suitable for preparing cosmetic or medical compositions.

Description

Technical Field

[0001] This invention belongs to the field of microbial fermentation technology. More specifically, it relates to a method for preparing a Polygonum multiflorum fermentation product with hair nourishing and repairing effects and its application. Background Technology

[0002] He Shou Wu (Polygonum multiflorum) Polygonum multiflorum Polygonum multiflorum (He Shou Wu) is a perennial twining herbaceous plant belonging to the Polygonaceae family. Its dried tuberous root is the core part of traditional Chinese medicine. The active ingredients in Polygonum multiflorum, such as lecithin and amino acids, can penetrate into the hair shaft, repairing damaged cuticle structure, reducing frizz and split ends. Long-term use can make dry, split ends smooth and shiny, making it suitable for preparing products with hair nourishing and repairing effects.

[0003] To maximize the utilization of the active ingredients in Polygonum multiflorum, the commonly used method on the market is microbial fermentation. However, the combination of different microorganisms and different fermentation processes can significantly affect the transformation direction and stability of the active ingredients, thereby significantly affecting their hair nourishing and repairing effects. Summary of the Invention

[0004] This invention addresses the shortcomings of existing technologies by providing a method for preparing a Polygonum multiflorum fermented product with hair nourishing and repairing effects, and its application. By using shiitake mushroom, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002 to ferment Polygonum multiflorum in a specific order, and by specifically setting the culture medium used for fermentation, the obtained Polygonum multiflorum fermented product has superior stability and hair nourishing and repairing effects compared with products obtained by other fermentation methods, and is very suitable for preparing cosmetic or medical compositions.

[0005] The primary objective of this invention is to provide a method for preparing Polygonum multiflorum fermentation products.

[0006] A second objective of this invention is to provide a Polygonum multiflorum fermentation product obtained by the above method.

[0007] A third objective of this invention is to provide the application of the above-mentioned Polygonum multiflorum fermentation product in hair nourishment and / or repair.

[0008] A fourth objective of this invention is to provide the application of the above-mentioned Polygonum multiflorum fermentation product in cosmetic or medical compositions.

[0009] A fifth objective of this invention is to provide a cosmetic or medical composition.

[0010] The above-mentioned objective of this invention is achieved through the following technical solution:

[0011] This invention provides a method for preparing Polygonum multiflorum fermentation products, comprising the following steps:

[0012] S1. Add Polygonum multiflorum to fermentation medium 1 inoculated with shiitake mushrooms, ferment for 4-6 days, and then sterilize.

[0013] S2. Add fermentation medium 2 to the product obtained in S1, and inoculate with a compound bacteria. Ferment for 40–56 h to obtain the Polygonum multiflorum fermentation product; the compound bacteria are Saccharomyces boulardii and Lactobacillus plantarum in a mass ratio of 0.8–1.2:1.8–2.2. Lactiplantibacillus plantarum The YK-L002 strain was deposited on December 11, 2023, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 29289.

[0014] Wherein, the fermentation medium 1 described in S1 includes 1.8 to 2.2 parts by weight of potato flour, 0.8 to 1.2 parts by weight of yeast extract, 1.5 to 2 parts by weight of glucose, 0.2 to 0.4 parts by weight of dipotassium hydrogen phosphate, 0.12 to 0.18 parts by weight of magnesium sulfate, and 70 to 80 parts by weight of water;

[0015] The fermentation medium 2 described in S2 is prepared by mixing 10-15 parts by weight of ginger, 5-9 parts by weight of privet fruit, 8-13 parts by weight of turmeric, 3-5 parts by weight of codonopsis, 2-6 parts by weight of tea seed cake, and 60-80 parts by weight of water, and then hydrolyzing it with a compound enzyme. The compound enzyme is cellulase, pectinase, and glucanase in a mass ratio of 1.8-2.2:0.8-1.2:0.4-0.6.

[0016] This invention involves fermenting Polygonum multiflorum with a mixture of shiitake mushroom, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002 in a specific order, and specifically setting the culture medium for the fermentation. The resulting Polygonum multiflorum fermentation product has superior stability and hair nourishing and repairing effects compared with products obtained by other fermentation methods, making it highly suitable for preparing cosmetic or medical compositions.

[0017] Preferably, the Polygonum multiflorum described in S1 is first sterilized.

[0018] More preferably, the sterilization temperature is 110–121 °C, and most preferably 115 °C.

[0019] More preferably, the sterilization time is 15 to 22 minutes, and most preferably 20 minutes.

[0020] More preferably, the material is further pulverized before sterilization, such as to 40-80 mesh, and most preferably to 60 mesh.

[0021] More preferably, the product is dried after sterilization.

[0022] Preferably, the final concentration of Polygonum multiflorum in fermentation medium 1 is 12-20 g / L.

[0023] Preferably, the final concentration of the mycelium of the shiitake mushroom in fermentation medium 1 is 0.3 to 0.6 g / mL.

[0024] Preferably, the fermentation temperature in S1 is 25–30 °C, and most preferably 28 °C.

[0025] Preferably, the fermentation described in S1 is carried out under aerobic conditions.

[0026] Preferably, the fermentation in S1 is carried out at 130-170 rpm, and most preferably at 150 rpm.

[0027] Preferably, the sterilization temperature in S1 is 80–90 °C.

[0028] Preferably, the sterilization time in S1 is 30 to 35 minutes.

[0029] Preferably, after sterilization as described in S1, the temperature is further reduced, such as to 25-35°C, and most preferably to 30°C.

[0030] Preferably, the final concentration of the compound bacteria in fermentation medium 2 is 6 × 10⁻⁶. 8 ~8×10 8 cfu / mL.

[0031] Preferably, the mass ratio of the compound bacteria to Polygonum multiflorum in S2 is 1.3-1.7:6-10.

[0032] Preferably, the fermentation temperature in S2 is 28–32 °C, and most preferably 30 °C.

[0033] Preferably, the fermentation described in S2 is microaerobic fermentation.

[0034] More preferably, the microaerobic fermentation is carried out at an oxygen content of 0.5% ( in / out ) ~6% ( in / out It is carried out in an environment.

[0035] Preferably, after fermentation as described in S2, post-processing is also performed.

[0036] More preferably, the post-processing is centrifugation and solid-liquid separation.

[0037] More preferably, the centrifugation is performed at 8000–12000 rpm for 15–30 min.

[0038] More preferably, the solid-liquid separation is filtration.

[0039] More preferably, after the solid-liquid separation, a preservative is added, such as one or more of p-hydroxyacetophenone, hexanediol, and butanediol.

[0040] Furthermore, the final concentration of the preservative in the liquid obtained from solid-liquid separation is 1–20 g / L.

[0041] More preferably, after the solid-liquid separation, sterilization is also performed.

[0042] Furthermore, the sterilization is achieved through filtration, such as using a 0.22 μm filter membrane.

[0043] Preferably, the mass ratio of the complex enzyme to the mixed product is 3-4:28-48.

[0044] Preferably, the enzymatic hydrolysis temperature is 37–45 °C.

[0045] Preferably, the enzymatic hydrolysis time is 1.8 to 2.2 h, and most preferably 2 h.

[0046] Preferably, after enzymatic hydrolysis, sterilization is also performed.

[0047] More preferably, the sterilization is achieved through filtration, such as using a 0.22 μm filter membrane.

[0048] The Polygonum multiflorum fermentation product obtained by the above method not only has excellent stability but also exhibits superior hair nourishing and repairing effects. Therefore, the Polygonum multiflorum fermentation product obtained by the above method, its application in hair nourishing and / or repairing, its application in cosmetic or medical compositions, and a cosmetic or medical composition containing the above Polygonum multiflorum fermentation product should all be within the scope of protection of this invention.

[0049] The present invention has the following beneficial effects:

[0050] This invention involves fermenting Polygonum multiflorum with a mixture of shiitake mushroom, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002 in a specific order, and specifically setting the culture medium for the fermentation. The resulting Polygonum multiflorum fermentation product has superior stability and hair nourishing and repairing effects compared with products obtained by other fermentation methods, making it highly suitable for preparing cosmetic or medical compositions. Detailed Implementation

[0051] The present invention will be further illustrated below with reference to specific embodiments, but the embodiments do not limit the present invention in any way. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in this technical field.

[0052] Unless otherwise specified, all reagents and materials used in the following examples are commercially available.

[0053] Polygonum multiflorum, processed Polygonum multiflorum.

[0054] Lactobacillus plantarum ( Lactiplantibacillus plantarum The YK-L002 strain was deposited on December 11, 2023, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 29289. The deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing.

[0055] mushroom( Lentinula edodes ACCC52839 strain was purchased from the China Agricultural Microbial Culture Collection Center.

[0056] The ACCC52848 strain of shiitake mushroom was purchased from the China Agricultural Microbial Culture Collection Center.

[0057] Brady yeast ( Saccharomyces boulardii SHIMCC D24699 strain was purchased from Shanghai Microbial Culture Collection Center.

[0058] The SHBCC D25151 strain of *Saccharomyces boulardii* was purchased from the Shanghai Microbial Culture Collection Center.

[0059] Example 1: A method for preparing fermented products of Polygonum multiflorum

[0060] S1. Pulverize Polygonum multiflorum to 60 mesh, sterilize at 115 ℃ for 20 min, dry, and then add to fermentation medium 1 inoculated with lentinan ACCC52839 strain (the final concentrations of Polygonum multiflorum and lentinan mycelium in fermentation medium 1 are 16 g / L and 0.5 g / mL, respectively). Ferment aerobically at 28 ℃ and 150 rpm for 5 days, then sterilize at 85 ℃ for 33 min, and finally cool down to 30 ℃.

[0061] S2. Add fermentation medium 2 to the product obtained in S1 and inoculate with a compound bacteria (the compound bacteria consist of S. Braudiae SHIMCC D24699 and Lactobacillus plantarum YK-L002 strains at a mass ratio of 1:2; the mass ratio of the compound bacteria to Polygonum multiflorum is 1.5:8; the final concentration of the compound bacteria in fermentation medium 2 is 7 × 10⁻⁶). 8 (cfu / mL), then at a temperature of 30 ℃ and an oxygen content of 4.5% ( in / out After microaerobic fermentation for 48 h, the mixture was centrifuged at 10,000 rpm for 25 min, filtered, and then p-hydroxyacetophenone and hexanediol were added (to make the final concentrations of p-hydroxyacetophenone and hexanediol in the centrifuged liquid 0.4 g / L and 0.6 g / L, respectively). Finally, the mixture was filtered through a 0.22 μm filter membrane to remove bacteria, thus obtaining the Polygonum multiflorum fermentation product.

[0062] S1 contains 2 parts by mass of potato flour, 1 part by mass of yeast extract, 1.8 parts by mass of glucose, 0.3 parts by mass of dipotassium hydrogen phosphate, 0.15 parts by mass of magnesium sulfate, and 75 parts by mass of water.

[0063] The fermentation medium 2 described in S2 is prepared as follows: 13 parts by weight of ginger, 7 parts by weight of privet fruit, 11 parts by weight of turmeric, 4 parts by weight of codonopsis, 4 parts by weight of tea seed cake, and 70 parts by weight of water are mixed and hydrolyzed with a compound enzyme at 40 °C for 2 h (the mass ratio of the compound enzyme to the mixed product is 3.5:33), and then filtered through a 0.22 μm filter membrane for sterilization. The compound enzyme is a combination of cellulase, pectinase, and glucanase in a mass ratio of 2:1:0.5.

[0064] Example 2: A method for preparing Polygonum multiflorum fermentation products

[0065] S1. Pulverize Polygonum multiflorum to 80 mesh, sterilize at 121 ℃ for 15 min, dry, and then add to fermentation medium 1 inoculated with lentinan ACCC52839 strain (the final concentrations of Polygonum multiflorum and lentinan mycelium in fermentation medium 1 are 20 g / L and 0.6 g / mL, respectively). Ferment aerobically at 30 ℃ and 130 rpm for 4 days, then sterilize at 80 ℃ for 35 min, and finally cool down to 35 ℃.

[0066] S2. Add fermentation medium 2 to the product obtained in S1 and inoculate with a compound bacteria (the compound bacteria consisted of S. bradycarpa SMHCC D24699 and Lactobacillus plantarum YK-L002 strains at a mass ratio of 0.8:2.2; the mass ratio of the compound bacteria to Polygonum multiflorum was 1.7:6; the final concentration of the compound bacteria in fermentation medium 2 was 8 × 10⁻⁶). 8 (cfu / mL), then at a temperature of 28 ℃ and an oxygen content of 0.5% ( in / out After microaerobic fermentation for 56 h, the mixture was centrifuged at 8000 rpm for 30 min, filtered, and then p-hydroxyacetophenone, hexanediol, and butylene glycol were added (to make the final concentrations of p-hydroxyacetophenone, hexanediol, and butylene glycol in the centrifuged liquid 0.3 g / L, 1 g / L, and 3.3 g / L, respectively). Finally, the mixture was filtered through a 0.22 μm filter membrane for sterilization to obtain the Polygonum multiflorum fermentation product.

[0067] S1 contains 1.8 parts by weight of potato flour, 1.2 parts by weight of yeast extract, 1.5 parts by weight of glucose, 0.2 parts by weight of dipotassium hydrogen phosphate, 0.18 parts by weight of magnesium sulfate, and 70 parts by weight of water.

[0068] The fermentation medium 2 described in S2 is prepared as follows: 10 parts by weight of ginger, 5 parts by weight of privet fruit, 13 parts by weight of turmeric, 5 parts by weight of codonopsis, 6 parts by weight of tea seed cake, and 60 parts by weight of water are mixed and hydrolyzed with a compound enzyme at 37 °C for 2.2 h (the mass ratio of the compound enzyme to the mixed product is 3:28), and then filtered through a 0.22 μm filter membrane for sterilization. The compound enzyme is a combination of cellulase, pectinase, and glucanase in a mass ratio of 2.2:1.2:0.6.

[0069] Example 3: A method for preparing Polygonum multiflorum fermentation products

[0070] S1. Pulverize Polygonum multiflorum to 40 mesh, sterilize at 110 ℃ for 22 min, dry, and then add to fermentation medium 1 inoculated with lentinan ACCC52839 strain (the final concentrations of Polygonum multiflorum and lentinan mycelium in fermentation medium 1 are 12 g / L and 0.3 g / mL, respectively). Ferment aerobically at 25 ℃ and 170 rpm for 6 days, then sterilize at 90 ℃ for 30 min, and finally cool down to 25 ℃.

[0071] S2. Add fermentation medium 2 to the product obtained in S1 and inoculate with a compound bacteria (the compound bacteria consisted of S. bradycarpa SMHCC D24699 and Lactobacillus plantarum YK-L002 strains at a mass ratio of 1.2:1.8; the mass ratio of the compound bacteria to Polygonum multiflorum was 1.3:10; the final concentration of the compound bacteria in fermentation medium 2 was 6 × 10⁻⁶). 8 (cfu / mL), then at a temperature of 32 ℃ and an oxygen content of 6% ( v / v After microaerobic fermentation for 40 h, the mixture was centrifuged at 12000 rpm for 15 min, filtered, and then butylene glycol was added (to make the final concentration of butylene glycol in the centrifuged liquid 20 g / L). Finally, the mixture was filtered through a 0.22 μm filter membrane to remove bacteria, thus obtaining the Polygonum multiflorum fermentation product.

[0072] S1 contains 2.2 parts by weight of potato flour, 0.8 parts by weight of yeast extract, 2 parts by weight of glucose, 0.4 parts by weight of dipotassium hydrogen phosphate, 0.12 parts by weight of magnesium sulfate, and 80 parts by weight of water.

[0073] The fermentation medium 2 described in S2 is prepared as follows: 15 parts by weight of ginger, 9 parts by weight of privet fruit, 8 parts by weight of turmeric, 3 parts by weight of codonopsis, 2 parts by weight of tea seed cake, and 60 parts by weight of water are mixed and hydrolyzed with a compound enzyme at 45 °C for 1.8 h (the mass ratio of the compound enzyme to the mixed product is 4:48), and then filtered through a 0.22 μm filter membrane for sterilization. The compound enzyme is cellulase, pectinase, and glucanase in a mass ratio of 1.8:0.8:0.4.

[0074] Example 4: A method for preparing Polygonum multiflorum fermentation products

[0075] Same as Example 1, except that the shiitake mushroom ACCC52839 strain is replaced with the shiitake mushroom ACCC52848 strain, and the SMMCC D24699 strain of Saccharomyces boulardii is replaced with the SMMCC D25151 strain of Saccharomyces boulardii.

[0076] Comparative Example 1

[0077] Same as Example 1, except that the shiitake mushroom ACCC52839 strain was replaced with Angel sweet wine yeast (with Rhizopus as the main strain, purchased from Angel store).

[0078] Comparative Example 2

[0079] Same as Example 1, except that the shiitake mushroom ACCC52839 strain was replaced with Aspergillus ATCC16404 strain (purchased from Qilu University of Technology).

[0080] Comparative Example 3

[0081] Same as Example 1, except that the SMMCC D24699 strain of *Saccharomyces boulardii* was replaced with the ACCC21399 strain of *Saccharomyces cerevisiae* (purchased from the China Agricultural Microbiology Preservation and Management Center).

[0082] Comparative Example 4

[0083] Same as Example 1, except that the Lactobacillus plantarum strain YK-L002 was replaced with Lactobacillus casei strain LC89 (purchased from Weikang Probiotics).

[0084] Comparative Example 5

[0085] Same as Example 1, except that the Lactobacillus plantarum strain YK-L002 was replaced with Bifidobacterium animalis strain BLC86 (purchased from Weikang Probiotics).

[0086] Comparative Example 6

[0087] Same as Example 1, except that the Lactobacillus plantarum strain YK-L002 was replaced with Lactobacillus plantarum strain HC1775 (purchased from Weikaihesi).

[0088] Comparative Example 7

[0089] Same as Example 1, except that the Lactobacillus plantarum strain YK-L002 was replaced with Lactobacillus plantarum strain LP10 (purchased from Weikang Probiotics).

[0090] Comparative Example 8

[0091] Similar to Example 1, the difference is that the compound microbial fermentation is carried out first, followed by the fermentation of shiitake mushrooms. Details are as follows:

[0092] S1. Pulverize Polygonum multiflorum to 60 mesh, sterilize at 115℃ for 20 min, dry, and then add to fermentation medium 2. Inoculate with a compound microbial culture (compound microbial culture consisting of S. botrytis cinerea SMHCC D24699 and Lactobacillus plantarum YK-L002 strains at a mass ratio of 1:2; the mass ratio of the compound microbial culture to Polygonum multiflorum is 1.5:8; the final concentration of the compound microbial culture in fermentation medium 2 is 7 × 10⁻⁶). 8 (cfu / mL), then at a temperature of 30 ℃ and an oxygen content of 4.5% ( in / out After microaerobic fermentation for 48 h, the mixture was sterilized at 85 °C for 33 min, and finally cooled to 28 °C.

[0093] S2. The product obtained in S1 was added to fermentation medium 1 inoculated with shiitake mushroom strain ACCC52839 (the final concentration of shiitake mushroom mycelium in fermentation medium 1 was 0.5 g / mL, and the ratio of Polygonum multiflorum to fermentation medium 1 was 16 g: 1 L). After aerobic fermentation at 28 ℃ and 150 rpm for 5 days, the mixture was centrifuged at 10000 rpm for 25 min, filtered, and then p-hydroxyacetophenone and hexanediol were added (so that the final concentrations of p-hydroxyacetophenone and hexanediol in the centrifuged liquid were 0.4 g / L and 0.6 g / L, respectively). Finally, the mixture was filtered through a 0.22 μm filter membrane to remove bacteria, thus obtaining the Polygonum multiflorum fermentation product.

[0094] The fermentation medium 2 described in S1 is prepared as follows: 13 parts by weight of ginger, 7 parts by weight of privet fruit, 11 parts by weight of turmeric, 4 parts by weight of codonopsis, 4 parts by weight of tea seed cake, and 70 parts by weight of water are mixed and hydrolyzed with a compound enzyme at 40 °C for 2 h (the mass ratio of the compound enzyme to the mixed product is 3.5:33), and then filtered through a 0.22 μm filter membrane for sterilization. The compound enzyme is a combination of cellulase, pectinase, and glucanase in a mass ratio of 2:1:0.5.

[0095] The fermentation medium 1 described in S2 contains 2 parts by mass of potato flour, 1 part by mass of yeast extract, 1.8 parts by mass of glucose, 0.3 parts by mass of dipotassium hydrogen phosphate, 0.15 parts by mass of magnesium sulfate, and 75 parts by mass of water.

[0096] Comparative Example 9

[0097] Same as Example 1, except that the glucose in fermentation medium 1 is replaced with lactose.

[0098] Comparative Example 10

[0099] Same as Example 1, except that the ginger in fermentation medium 2 is replaced with honeysuckle.

[0100] Test Example 1: Stability Test

[0101] 50 g of the Polygonum multiflorum fermentation products obtained in Examples 1-4 and Comparative Examples 1-10 were respectively placed into clean, dry, transparent sample bottles, and then placed in environments with low temperature (-20 ℃, 4 ℃), room temperature (25 ℃), high temperature (45 ℃), cyclic temperature (-20 ℃, 2 days → 25 ℃, 2 days → 45 ℃, 2 days, each cycle being 6 days), and light (light intensity 4500±500 lux). After standing for 35 days, the presence of unstable phenomena such as discoloration, particles (white or brown), or flocculent precipitate was observed. The results are shown in Table 1.

[0102] Table 1

[0103]

[0104] It is evident that the Polygonum multiflorum fermentation products obtained in Examples 1-4 maintain high stability under conditions of high and low temperatures or light exposure, while the Polygonum multiflorum fermentation products obtained in Comparative Examples 1-10 exhibit varying degrees of instability. This indicates that it is precisely because the present invention uses a specific order to mix and ferment Polygonum multiflorum with Lentinus edodes, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002, and specifically sets the culture medium used for fermentation, that the obtained Polygonum multiflorum fermentation products have superior stability compared to products obtained by other fermentation methods.

[0105] Test Example 2: Hair Nourishing Effect Test

[0106] When light shines on hair, some of it enters the hair fibers, while some is reflected or refracted on the surface of the hair cuticle, which is composed of dense keratin. Healthy hair often has a natural shine, so measuring hair shine can be used to evaluate the nourishing effects of hair care products.

[0107] Hair with relatively uniform initial texture was collected. The hair bundle was soaked in a 10wt% sodium dodecyl sulfate solution for 30 minutes the day before testing. It was then rinsed with tap water while smoothing the hair. After washing, excess water was patted dry with lint-free paper, and then placed in a constant temperature and humidity environment of 20–22 °C and 40%–60% for 24 hours. The hair bundle was divided into three segments: upper, middle, and lower. The gloss of each segment was measured using a gloss meter, and the average value was taken (5 replicates, the average value was recorded as the gloss before sample treatment). The hair bundle was then placed in a constant temperature and humidity environment of 20–22 °C and 40%–60% with the fermented Polygonum multiflorum products obtained in Examples 1–4 and Comparative Examples 1–10 (diluted to 2% with deionized water). in / outThe sample was completely immersed in the solution for 3 minutes, then rinsed with tap water while smoothing the hair strands. After washing, excess water was patted dry with lint-free paper. The sample was then placed in a constant temperature and humidity environment of 20–22 °C and 40%–60% to air dry. The gloss of three segments was then measured using a gloss meter, and the average value was recorded (5 parallels, with the average value recorded as the gloss of the sample after treatment). Finally, the gloss improvement factor was calculated using the formula "gloss improvement factor = gloss of the sample after treatment ÷ gloss of the sample before treatment". The results are shown in Table 2.

[0108] Table 2

[0109]

[0110] As can be seen, the gloss improvement of the Polygonum multiflorum fermentation products obtained in Examples 1-4 was significantly higher than that of Comparative Examples 1-10. This indicates that it is precisely because the present invention uses shiitake mushroom, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002 to mix and ferment Polygonum multiflorum in a specific order, and specifically sets the culture medium used for its fermentation, that the obtained Polygonum multiflorum fermentation products have a superior hair nourishing effect compared with products obtained by other fermentation methods.

[0111] Test Example 3: Hair Repair Effect Test

[0112] Combing ability is an important indicator for evaluating the repairing effect of hair care products. The less combing work, the better the combing ability of the hair, and the better the repairing effect of the hair care product. The hair strand is vertically fixed to the top of the combing test instrument, and the comb is fixed to the moving bridge. The instrument parameters are set to make the comb comb the hair strand vertically downwards at a uniform speed. The combing work can be obtained by calculating the work done by the comb throughout the process.

[0113] Hair with relatively uniform initial texture was collected. The day before the test, the hair bundles were soaked in a 10wt% sodium lauryl sulfate solution for 30 minutes, then rinsed and smoothed with tap water. After washing, excess water was patted dry with lint-free paper, and then placed in a constant temperature and humidity environment of 20–22 °C and 40%–60% for 24 hours. The combing power of the hair bundles at this time was measured (as the combing power before sample treatment). The Polygonum multiflorum fermentation products obtained in Examples 1–4 and Comparative Examples 1–10 (diluted to 2% with deionized water) were then... in / out The sample was applied to individual hair strands (0.2 mL / g). After massaging with consistent pressure and speed for 1.5 minutes, the hair was rinsed with tap water and then dried with lint-free paper. The combing effort of the hair strands at this point was measured (this was taken as the combing effort after sample treatment). Finally, the smoothness factor was calculated using the formula "Smoothness Factor = Combing Effort After Sample Treatment ÷ Combing Effort Before Sample Treatment". The results are shown in Table 3.

[0114] Table 3

[0115]

[0116] As can be seen, the smoothness ratio of the Polygonum multiflorum fermentation products obtained in Examples 1-4 is significantly higher than that in Comparative Examples 1-10. This indicates that it is precisely because the present invention uses shiitake mushroom, Saccharomyces boulardii, and Lactobacillus plantarum strain YK-L002 to mix and ferment Polygonum multiflorum in a specific order, and specifically sets the culture medium used for its fermentation, that the obtained Polygonum multiflorum fermentation products have a superior hair repair effect compared with products obtained by other fermentation methods.

[0117] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a fermentation product of Polygonum multiflorum, characterized in that, Includes the following steps: S1. Add Polygonum multiflorum to fermentation medium 1 inoculated with shiitake mushrooms, ferment for 4-6 days, and then sterilize. S2. Add fermentation medium 2 to the product obtained in S1, and inoculate with a compound bacteria. Ferment for 40–56 h to obtain the Polygonum multiflorum fermentation product; the compound bacteria are Saccharomyces boulardii and Lactobacillus plantarum in a mass ratio of 0.8–1.2:1.8–2.

2. Lactiplantibacillus plantarum The YK-L002 strain was deposited on December 11, 2023, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 29289. Wherein, the fermentation medium 1 described in S1 includes 1.8 to 2.2 parts by weight of potato flour, 0.8 to 1.2 parts by weight of yeast extract, 1.5 to 2 parts by weight of glucose, 0.2 to 0.4 parts by weight of dipotassium hydrogen phosphate, 0.12 to 0.18 parts by weight of magnesium sulfate, and 70 to 80 parts by weight of water; The fermentation medium 2 described in S2 is prepared by mixing 10-15 parts by weight of ginger, 5-9 parts by weight of privet fruit, 8-13 parts by weight of turmeric, 3-5 parts by weight of codonopsis, 2-6 parts by weight of tea seed cake, and 60-80 parts by weight of water, and then hydrolyzing it with a compound enzyme. The compound enzyme is cellulase, pectinase, and glucanase in a mass ratio of 1.8-2.2:0.8-1.2:0.4-0.

6.

2. The method according to claim 1, characterized in that, The final concentration of Polygonum multiflorum in fermentation medium 1, as described in S1, is 12–20 g / L.

3. The method according to claim 1, characterized in that, The final concentration of the mycelium of the shiitake mushroom described in S1 in the fermentation medium 1 is 0.3-0.6 g / mL.

4. The method according to claim 1, characterized in that, The final concentration of the compound bacteria in fermentation medium 2, as described in S2, is 6 × 10⁻⁶. 8 ~8×10 8 cfu / mL.

5. The method according to claim 1, characterized in that, The fermentation temperature described in S1 is 25–30 °C.

6. The method according to claim 1, characterized in that, The fermentation temperature described in S2 is 28–32 °C.

7. The Polygonum multiflorum fermentation product obtained by any one of claims 1 to 6.

8. The use of the Polygonum multiflorum fermentation product according to claim 7 in hair nourishment and / or repair.

9. The use of the Polygonum multiflorum fermentation product according to claim 7 in cosmetic compositions.

10. A cosmetic composition, characterized in that, It includes the Polygonum multiflorum fermentation product as described in claim 7.

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