Use of milk peptide fermentation product in regulating skin microecological balance

By selectively regulating skin microbiota through milk peptide fermentation, the problem of broad-spectrum bactericides disrupting the skin microecology is solved, achieving skin flora balance and moisturizing effects, and is suitable for cosmetics such as moisturizing creams.

WO2026129457A1 Publication Date: 2026-06-25JIANGNAN UNIV
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Patent Information

Application Number
PCT/CN2025/072947
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-12-19
Filing Date
2025-01-17
Publication Date
2026-06-25

AI Technical Summary

Technical Problem

Long-term use of broad-spectrum bactericides in existing skincare products can easily disrupt the skin's microecological balance and fail to effectively regulate the co-growth of beneficial and harmful bacteria, leading to skin problems.

Method used

The growth of Staphylococcus epidermidis is selectively regulated by milk peptide fermentation, while the growth of Staphylococcus aureus and Escherichia coli is inhibited. Cosmetics such as moisturizing creams, toners, lotions, and masks are prepared by methods including enzymatic hydrolysis of milk peptides and fermentation with Lactobacillus plantarum.

Benefits of technology

It achieves selective regulation of the skin's microecology, maintains the balance of skin flora, enhances the skin barrier function, is safe and non-irritating, and has purifying, conditioning and moisturizing effects.

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Abstract

The present invention relates to the field of biological fermentation application technology, and in particular, to use of a milk peptide fermentation product in regulating skin microecological balance. The milk peptide fermentation product selectively regulates the growth of Staphylococcus epidermidis and inhibits the growth of Staphylococcus aureus and Escherichia coli. It was discovered for the first time that the milk peptide fermentation product has a selective bacteriostatic effect on skin microorganisms. The experimental results show that the milk peptide fermentation product has an inhibitory effect on Escherichia coli and Staphylococcus aureus, but has no effect on the normal growth of Staphylococcus epidermidis. This characteristic is obviously different from common broad-spectrum chemical bacteriostatic agents, and the use of the milk peptide fermentation product is more conducive to maintaining the balance of skin microbiota.
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