Soybean fermentation liquor with anti-aging efficacy, and preparation method and application thereof

Abstract

The application discloses a preparation method and product of soybean fermentation liquor and application of the product, and relates to the technical field of fermentation liquor. 6 The application discloses a preparation method and product of soybean fermentation liquor and application of the product, and relates to the technical field of fermentation liquor. 7 The application discloses a preparation method and product of soybean fermentation liquor and application of the product, and relates to the technical field of fermentation liquor. The application discloses a preparation method and product of soybean fermentation liquor and application of the product, and relates to the technical field of fermentation liquor. The application discloses a preparation method and product of soybean fermentation liquor and application of the product, and relates to the technical field of fermentation liquor.

Description

TECHNICAL FIELD

[0001] The application belongs to the field of biological fermentation, and particularly relates to a soybean fermentation liquor with anti-aging effect and a preparation method and application thereof. BACKGROUND

[0002] In recent years, natural cosmetics have gradually become one of the development directions of cosmetics, and fermentation of natural plants has become a hot spot in the cosmetic industry. In the process of biological fermentation, macromolecular substances in plants are decomposed into active substances with small molecular weights under the action of enzymes in microorganisms, which are easily absorbed by the skin, and greatly retain the original active ingredients such as proteins, flavonoids and polyphenols of the plants, and reduce the generation of free radicals in the body by inhibiting the activity of oxygen, thereby achieving the purpose of delaying skin aging.

[0003] Skin aging is a comprehensive performance of dryness and roughness, fine lines and wrinkles, thickening of the epidermis, dullness, etc., and is jointly affected by internal and external factors. The internal factor is natural aging, including excess free radicals and mitochondrial DNA damage, which is an inevitable process, and the external factor is mainly photoaging. From the mechanism of action, to achieve effective anti-aging, it is necessary to start from the aspects of anti-sugar, moisturizing, scavenging free radicals, absorbing ultraviolet rays and cell repair.

[0004] Fermentation technology has a long history in China, and people have been engaged in wine brewing and sauce making for thousands of years. With the development of microbial fermentation industry, fermentation has important applications in more and more fields. Fermentation technology has the advantages of mild conditions, high safety and good operability, and occupies an important position in antibiotics medicine, traditional food fermentation and food industry. Its application in the field of cosmetics is also becoming more and more widespread.

[0005] Soybean is the most widely known plant protein source, and protein accounts for 35% to 40% of the dry weight of soybean. In addition to protein, soybean also contains fat, vitamins, minerals, sugars, isoflavones, saponins and other substances with health functions. The principle of microbial fermentation method is to use specific microorganisms to produce proteases during fermentation to hydrolyze soybean protein and generate soybean peptides. The strains selected for microbial fermentation are generally engineering bacteria that can secrete a large amount of proteases, such as Bacillus subtilis, Bacillus natto and lactic acid bacteria.

[0006] In order to improve the degradation effect of soybean protein and generate more soybean peptides, some scholars have studied the influence of multi-strain mixed fermentation on soybean peptide production. In multi-strain mixed fermentation, the factors affecting the yield of soybean peptides are complex, and the strain ratio and compatibility between strains have a greater impact on fermentation. SUMMARY

[0007] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the Abstract and Title of the specification to avoid obscuring the purpose of this section, the Abstract and the Title, which are to summarize some aspects of the embodiments of the present application. Such simplifications or omissions are not intended to limit the scope of the present application.

[0008] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0009] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art and provide a preparation method of soybean fermentation liquor with anti-aging effect.

[0010] To solve the above technical problems, the present application provides the following technical scheme: a preparation method of soybean fermentation liquor with anti-aging effect, comprising,

[0011] Take soybeans, crush and defat, then pass through a 60-100 mesh sieve to obtain soybean meal, mix with water to prepare soybean meal liquid;

[0012] Add activated Lactobacillus paracasei and Lactobacillus plantarum seed liquid to the soybean meal liquid, and ferment and culture, then filter the fermentation product with a ceramic membrane to obtain soybean fermentation filtrate with anti-aging effect;

[0013] The Lactobacillus paracasei is purchased from the China Industrial Microbial Culture Collection Center, and the strain number is CICC20252;

[0014] The Lactobacillus plantarum is preserved in the China Center for Type Culture Collection, and its classification name is Lactobacilus plantarum Q10, the preservation number is CCTCC NO: M 20232387, and the preservation date is November 29, 2023.

[0015] As a preferred scheme of the preparation method of the present application, the defatting method is first ethanol soaking and then oil pressing with an oil press at a temperature of 55-60℃.

[0016] As a preferred scheme of the preparation method of the present application, the concentration of the soybean meal liquid is 50g / L.

[0017] As a preferred scheme of the preparation method of the present application, the activated Lactobacillus paracasei and Lactobacillus plantarum seed liquid are added to the soybean meal liquid, and the concentration of the bacteria in the activated Lactobacillus paracasei and Lactobacillus plantarum seed liquid is 10 6 ~10 7 CFU / mL.

[0018] As a preferred embodiment of the preparation method described in this invention, the inoculation amount of Lactobacillus paracasei and Lactobacillus plantarum is 10% based on the volume percentage of the fermentation system, wherein the inoculation amount of Lactobacillus paracasei is 5% and the inoculation amount of Lactobacillus plantarum is 5%.

[0019] As a preferred embodiment of the preparation method described in this invention, the fermentation culture is carried out under the following conditions: 37°C, 200 rpm for 18–24 h.

[0020] In a preferred embodiment of the preparation method described in this invention, the ceramic membrane filtration has a filter diameter of 200 nm.

[0021] Another objective of this invention is to overcome the shortcomings of the prior art and provide a soybean fermentation liquid with anti-aging effects, wherein the soybean fermentation liquid has the effects of moisturizing, scavenging free radicals, ultraviolet repair, and anti-glycation.

[0022] Another objective of this invention is to overcome the shortcomings of the prior art and provide an application of soybean fermentation liquid as an anti-aging ingredient in cosmetics.

[0023] Beneficial effects of this invention:

[0024] (1) The present invention provides a method for preparing soybean fermentation filtrate with anti-aging effects. The preparation method first uses Lactobacillus paracasei and Lactobacillus plantarum to ferment defatted soybean powder. During this process, no organic reagents are added. The fermentation conditions are mild, the structure of soybean active ingredients is not destroyed, and the natural activity of soybean is maintained.

[0025] (2) This invention saves production costs, fully guarantees the stability of product quality, and does not add fragrances or other chemical components to the fermented syrup, ensuring the safety of the product to the human body; it can be used directly as a skin care product, and the soybean fermentation liquid is rich in protein, polysaccharides, flavonoids, etc., which have a synergistic effect with some fermentation products and probiotics in the fermentation liquid, thus showing a stronger anti-aging effect. Attached Figure Description

[0026] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0027] Figure 1 This is a graph showing the MMP-1 inhibitory activity of soybean filtrate fermented with different Lactobacillus plantarum strains in this invention embodiment;

[0028] Figure 2 This is a graph showing the MMP-1 inhibitory activity of soybean filtrates fermented with different Lactobacillus paracasei in this invention.

[0029] Figure 3 This is a graph showing the MMP-1 inhibitory activity of soybean fermentation filtrate fermented with different strains in the embodiments of the present invention;

[0030] Figure 4 This is a graph showing the anti-glycation ability of soybean fermentation filtrate fermented with different strains in this embodiment of the invention;

[0031] Figure 5 This is a graph showing the free radical scavenging capacity of soybean fermentation filtrate from different strains in this invention.

[0032] Figure 6 This is a diagram showing the HaCaT cell activity of soybean fermentation filtrate fermented with different strains in this embodiment of the invention.

[0033] Figure 7 This is a graph showing the UVA-induced HaCaT cell viability of soybean fermentation filtrate from different bacterial strains in this embodiment of the invention.

[0034] Figure 8 This is a graph showing the SDS-induced HaCaT cell viability of soybean fermentation filtrate from different bacterial strains in this embodiment of the invention.

[0035] Figure 9 This is a graph showing the anti-glycosylation ability of soybean fermentation filtrate fermented with different strains in Comparative Example 1 of the present invention.

[0036] Figure 10 This is a graph showing the anti-glycosylation ability of soybean fermentation filtrate fermented with different strains in Comparative Example 2 of the present invention. Detailed Implementation

[0037] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0038] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0039] 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 phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0040] In this embodiment of the invention, Lactobacillus paracasei LP-2, with accession number CICC20252, is deposited at the China Industrial Microbial Culture Collection Center.

[0041] In this embodiment of the invention, LPt-1 is deposited at the China Center for Type Culture Collection (CCTCC), and its classification name is Lactobacilus plantarum Q10. The accession number is CCTCC NO: M 20232387, the deposit date is November 29, 2023, and the address of the depository is Wuhan University, Wuhan, China.

[0042] Example 1

[0043] Soybean fermentation broth prepared by fermenting soybean hydrolysate with Lactobacillus paracasei:

[0044] MRS medium: Beef meal 10.0 g / L, yeast powder 5.0 g / L, diammonium hydrogen citrate 2.0 g / L, glucose 20.0 g / L, Tween 80 1.0 g / L, sodium acetate 5.0 g / L, dipotassium hydrogen phosphate 2.0 g / L, magnesium sulfate 0.58 g / L, manganese sulfate 0.25 g / L, pH 6.2;

[0045] Lactobacillus paracasei was inoculated into MRS medium and cultured at 37°C and 200 rpm for 18–24 h until the bacterial concentration reached 10⁻⁶. 7 When the concentration of CFU / mL was 10%, it was inoculated into 50 g / L soybean meal solution and cultured at 37°C and 200 rpm for 20 h.

[0046] After fermentation, the fermentation broth is first centrifuged to remove the cells. The centrifugation speed is 4700-5200 r / min, the centrifugation time is 20-25 min, and the centrifugation radius is 9 cm. Then the filtrate is filtered through a ceramic membrane.

[0047] Example 2

[0048] Soybean fermentation broth prepared by fermenting soybean hydrolysate with Lactobacillus plantarum:

[0049] Lactobacillus plantarum was inoculated into MRS medium and cultured at 37°C and 200 rpm for 18–24 h until the bacterial concentration reached 10⁻⁶. 7 At CFU / mL, 10% of the inoculum was inoculated into soybean meal solution and cultured at 37°C and 200 rpm for 20 h.

[0050] After fermentation, the fermentation broth is first centrifuged to remove the cells. The centrifugation speed is 4700-5200 r / min, the centrifugation time is 20-25 min, and the centrifugation radius is 9 cm. Then the filtrate is filtered through a ceramic membrane.

[0051] Example 3

[0052] Screening process for soybean enzymatic hydrolysate co-fermented with Lactobacillus paracasei and Lactobacillus plantarum:

[0053] Lactobacillus paracasei and Lactobacillus plantarum from Examples 1-2 were used, with a total inoculation ratio of 10% of the fermentation system. The inoculation ratio of Lactobacillus paracasei to Lactobacillus plantarum was 1:1, 1:2, and 2:1, with a total inoculation amount of 10% for both bacteria. The mixture was then inoculated into the fermentation medium for co-fermentation.

[0054] Lactobacillus paracasei and Lactobacillus plantarum were inoculated into MRS medium and cultured at 37°C and 200 rpm for 18–24 h until the bacterial concentration reached 10⁻⁶. 7 When the concentration of CFU / mL is 10%, it is inoculated into soybean meal solution at a rate of 10% and cultured at 37°C and 200 rpm for 18–24 h.

[0055] After fermentation, the fermentation broth is first centrifuged to remove the cells. The centrifugation speed is 4700-5200 r / min, the centrifugation time is 20-25 min, and the centrifugation radius is 9 cm. Then the filtrate is filtered through a ceramic membrane.

[0056] Example 4

[0057] The inhibitory activity of MMP-1 in the soybean fermentation broths prepared in Examples 1-3 was compared:

[0058] MMP-1 inhibitory activity assay: (using Sigma kit)

[0059] First, add the sample, MMP-1AssayBuffer and MMP-1 enzyme, mix well and incubate at 37°C for 5 minutes in the dark. Then add MMP-1AssayBuffer and MMP-1 substrate, mix well, and measure the fluorescence value at 490nm / 520nm at 37°C for 30 minutes, measuring once per minute.

[0060] The experimental procedure is shown in Table 1.

[0061] Table 1

[0062]

[0063] Data processing:

[0064] Slope = (Fluorescence value 2 - Fluorescence value 1) / (Time 2 - Time 1)

[0065] Inhibition rate % = (Enzyme control slope - Sample slope) / Enzyme control slope × 100

[0066] Experimental results are as follows Figure 1Figure 2 As shown, LP-2 and LPt-1 exhibited the best MMP-1 inhibitory activity; therefore, LPt-1 and LP-2 were selected for fermentation, as... Figure 3 As shown, when the ratio of LPt-1 to LP-2 is 1:1, MMP-1 exhibits the best inhibitory effect.

[0067] Among them, LPt-1 comes from the strain bank built by Jiangsu Ruiting Biotechnology Co., Ltd., and is deposited in the China Center for Type Culture Collection. Its classification name is Lactobacilus plantarum Q10, the accession number is CCTCCNO: M 20232387, and the accession date is November 29, 2023.

[0068] LP-2 is Lactobacillus paracasei, with accession number CICC20252, and is deposited at the China Industrial Microbial Culture Collection Center.

[0069] LPt-1 to LPt-6 are all Lactobacillus plantarum. Among them, LPt-2 was purchased from the China General Microbiological Culture Collection Center (CGMCC) under the number CICC24202; LPt-3 is a commercially sourced Lactobacillus plantarum (ATCC14917); LPt-4 is CGMCC No. 6077 and was purchased from the China General Microbiological Culture Collection Center; LPt-5 is CGMCC No. 9551 and was purchased from the China General Microbiological Culture Collection Center; and LPt-6 is a commercially sourced Lactobacillus plantarum (ATCC 10241).

[0070] LP-1 to LP-6 are all Lactobacillus paracasei. Among them, LP-1 is a commercially sourced Lactobacillus paracasei (ATCC 334); LP-3 is a commercially sourced Lactobacillus paracasei (ATCC 11578); LP-4 is a commercially sourced Lactobacillus paracasei (ATCC27139); LP-5 is a commercially sourced Lactobacillus paracasei (ATCC 393); and LP-6 is a commercially sourced Lactobacillus paracasei (ATCC25302).

[0071] Example 5

[0072] The anti-glycation ability of the soybean fermentation broths prepared in Examples 1-3 was compared:

[0073] Anti-glycation experiment:

[0074] Take 200 μL of sample, 200 μL of glucose solution, and 200 μL of BSA solution, respectively, mix them thoroughly, and react at 100℃ for 1 h. Add 100 μL of TCA solution, centrifuge at 15000 r / min for 4 min, and retain the precipitate. Dissolve the precipitate in 600 μL of pH 10 PB, and detect the fluorescence intensity at an excitation wavelength of 370 nm and an emission wavelength of 450 nm.

[0075] The experimental steps are shown in Table 2.

[0076] Table 2

[0077]

[0078] Data processing: Inhibition rate % = [1 - (As - Asb) / (Ac - Acb)] × 100%

[0079] Experimental results are as follows Figure 4 As shown, when the inoculum ratio of Lactobacillus paracasei and Lactobacillus plantarum is 1:1, the anti-glycosylation ability is higher than that of fermentation with single bacteria or fermentation with other bacteria in proportion.

[0080] Example 6

[0081] Comparison of the ability of soybean fermentation broths prepared in Examples 1-3 to scavenge free radicals with DPPH:

[0082] Add reagents according to the table below, mix well and react for 30 minutes, then measure the absorbance at 517 nm.

[0083]

[0084] Data processing: DPPH inhibition rate % = [1 - (As - Asb) / (Ac - Acb)] × 100%

[0085] Experimental results are as follows Figure 5 As shown, when the inoculum ratio of Lactobacillus paracasei and Lactobacillus plantarum was 1:1, the ability to scavenge DPPH free radicals was the strongest. The ability to scavenge DPPH free radicals by co-fermentation of the two bacteria was better than that of single-strain fermentation. Among them, the ability of Lactobacillus plantarum to scavenge DPPH free radicals was higher than that of Lactobacillus paracasei.

[0086] Example 7

[0087] The cell viability of HaCaT cells was compared using soybean fermentation broths prepared in Examples 1-3:

[0088] The specific steps are as follows:

[0089] Cell seeding: HaCaT cells were grown in complete culture medium (high glucose DMEM medium containing 10% FBS and 1% penicillin and antibiotics). Cells were digested with trypsin at a concentration of 1.5 × 10⁶ cells / mL.4 100 μL of each sample was seeded into a 96-well plate and incubated at 37°C in a 5% CO2 incubator for 24 h.

[0090] Sample preparation: Aspirate the culture medium and wash 2-3 times with PBS. Add 100 μL LMEM to the control group cells and add 100 μL LMEM to the sample group cells. Each group has 6 replicates and incubate in an incubator for 24 h.

[0091] Cell viability assay: Remove the culture medium and wash 2-3 times with PBS. Add 100 μL of 0.5 mg / mL MTT solution (prepared with DMEM) to each well. After incubating for 4 hours, aspirate the solution and add 100 μL of DMSO. Measure the absorbance at 490 nm. The calculation formula is as follows:

[0092] Data processing: Cell viability % = As / Ac × 100%

[0093] As and Ac are the absorbance values ​​of the sample group and the control group, respectively.

[0094] Experimental results are as follows Figure 6 As shown, none of the above five fermentation broths were cytotoxic at concentrations ranging from 0.625% to 5%, and they were able to promote cell proliferation.

[0095] Example 8

[0096] The survival ability of soybean fermentation broths prepared in Examples 1-3 against UVA-induced HaCaT cells was compared:

[0097] The specific steps are as follows:

[0098] Cell seeding: HaCaT cells were grown in complete culture medium (high glucose DMEM medium containing 10% FBS and 1% penicillin antibiotics). Cells were digested with trypsin for 7–10 min (depending on trypsin activity, digest until visible cell detachment), at a concentration of 1.5 × 10⁶ cells / mL. 4 100 μL of each sample was seeded into a 96-well plate and incubated at 37°C in a 5% CO2 incubator for 24 h.

[0099] UVA irradiation: The culture medium was aspirated and the residual culture medium was washed away with PBS. 100 μL of PBS was added and UVA intensity of 10 J / cm2 was used for irradiation. After the irradiation, 100 μL of sample and DMEM were added respectively and incubated in an incubator for 24 h.

[0100] Cell viability assay: Remove the culture medium and wash 2-3 times with PBS. Add 100 μL of 0.5 mg / mL MTT solution (prepared with DMEM) to each well. After incubating for 4 hours, aspirate the solution and add 100 μL of DMSO. Measure the absorbance at 490 nm. The calculation formula is as follows:

[0101] Data processing: Cell viability % = As / Ac × 100%

[0102] As and Ac are the absorbance values ​​of the sample group and the control group, respectively.

[0103] Experimental results are as follows Figure 7 As shown, the blank group was treated with only DMEM and no UVA irradiation, while the control group was treated with UVA irradiation followed by the addition of DMEM. All five fermentation broths demonstrated the ability to repair UVA-aged cells. When the inoculum ratio of Lactobacillus paracasei and Lactobacillus plantarum was 1:1, the ability to repair UVA-aged cells was the strongest. The ability of co-fermentation of the two bacteria to repair UVA-aged cells was weaker than that of single-strain fermentation. Among them, Lactobacillus plantarum showed a stronger ability to repair UVA-aged cells than Lactobacillus paracasei.

[0104] Example 9

[0105] Comparison of the survival ability of soybean fermentation broth prepared in Examples 1-3 against SDS-induced HaCaT cells:

[0106] The specific steps are as follows:

[0107] Cell seeding: HaCaT cells were grown in complete culture medium (high glucose DMEM medium containing 10% FBS and 1% penicillin antibiotics). Cells were digested with trypsin for 7–10 min (depending on trypsin activity, digest until visible cell detachment), at a concentration of 1.5 × 10⁶ cells / mL. 4 100 μL of each sample was seeded into a 96-well plate and incubated at 37°C in a 5% CO2 incubator for 24 h.

[0108] SDS stimulation: Aspirate the culture medium and wash away the residual culture medium with PBS. Add 100 μL of 2.5 μg / mL SDS (dissolved in PBS) to the remaining medium and incubate in an incubator for 4 h.

[0109] Sample preparation: Aspirate the culture medium and wash with PBS 2-3 times. Add 100 μL DMEM to the control group cells, add 100 μL DMEM to the blank group cells, and add 100 μL DMEM to the remaining cells to prepare different concentrations of samples. Each group has 3 replicates and incubate in an incubator for 24 h.

[0110] Cell viability assay: Remove the culture medium and wash 2-3 times with PBS. Add 100 μL of 0.5 mg / mL MTT solution (prepared with DMEM) to each well. After incubating for 4 hours, aspirate the solution and add 100 μL of DMSO. Measure the absorbance at 490 nm. The calculation formula is as follows:

[0111] Data processing: Cell viability % = As / Ac × 100%

[0112] As and Ac are the absorbance values ​​of the sample group and the control group, respectively.

[0113] Experimental results are as follows Figure 8 As shown, the blank group consisted of only DMEM without SDS stimulation, while the control group consisted of DMEM added after SDS stimulation. Except for the co-fermentation of *Lactobacillus paracasei* and *Lactobacillus plantarum* at a 2:1 ratio, which showed no effect on repairing SDS-activated water loss, the other four strains all demonstrated the ability to repair SDS-activated water loss in cells. The strongest repair ability was observed when the inoculum ratio of *Lactobacillus paracasei* and *Lactobacillus plantarum* was 1:2, followed by fermentation with *Lactobacillus plantarum* and the soybean fermentation broth obtained from co-fermentation with an inoculum ratio of 1:1. Considering the combined effects of MMP-1 inhibition, anti-glycation, DPPH free radical scavenging, UVA photoaging repair, and SDS-activated water loss repair, a 1:1 ratio of *Lactobacillus paracasei* to *Lactobacillus plantarum* was selected for fermentation.

[0114] Comparative Example 1

[0115] Under the conditions of Examples 3 and 5, three groups, LP-1:LPt-5, LP-4:LPt-3, and LP-5:LPt-6, were selected for anti-glycation experiments in a 1:1 ratio. The results are as follows: Figure 9 As shown.

[0116] It can be seen that the anti-glycosylation results of the fermentation broth obtained by fermenting the three bacteria LP-1:LPt-5, LP-4:LPt-3, and LP-5:LPt-6 in a 1:1 ratio are all worse than those of the fermentation broth obtained by fermenting the mixture of LP-2:LPt-1.

[0117] Comparative Example 2

[0118] Under the conditions of Examples 3 and 5, LP-1:LPt-5 were mixed and fermented in a 1:1 ratio, and the results were as follows. Figure 10 As shown.

[0119] It can be seen that the fermentation broth obtained by fermentation of LP-1:LPt-5 mixed bacteria has a better anti-glycosylation ability than the fermentation broth obtained by fermentation of LP-1 and LPt-5 alone, but the anti-glycosylation result of the fermentation broth is worse than that of the fermentation broth obtained by fermentation of LP-2:LPt-1 mixed bacteria.

[0120] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the present invention.

Claims

1. A method for preparing a soybean fermentation broth having an anti-aging effect, characterized by: The method comprises the following steps: Soybean is crushed and defatted, and then passed through a 60-100 mesh sieve to obtain soybean meal, which is mixed with water to prepare a soybean meal solution; The activated Lactobacillus paracasei and Lactobacillus plantarum seed liquid is added into the soybean meal liquid, and then the fermentation culture is carried out, and the fermentation product is filtered by a ceramic membrane to obtain the soybean fermentation liquid with anti-aging effect, wherein the cell concentration of the activated Lactobacillus paracasei and Lactobacillus plantarum seed liquid is 10 6 ~ 10 7 CFU / mL. The Lactobacillus paracasei is purchased from the China Industrial Microbial Culture Collection Center, and has a strain number of CICC 20252; Lactobacillus plantarum is preserved in China Center for Type Culture Collection, and its classification name is Lactobacillus plantarum (Q10) with preservation number CCTCC NO: M 20232387 and preservation date November 29, 2023. Lactobacillus plantarum )Q10, preservation number CCTCC NO: M 20232387, and preservation date November 29, 2023. The inoculation amount of the Lactobacillus paracasei and the Lactobacillus plantarum is 10% of the volume of the fermentation system, wherein the inoculation amount of the Lactobacillus paracasei is 5%, and the inoculation amount of the Lactobacillus plantarum is 5%.

2. The production method according to claim 1, characterized by: The defatting method is ethanol immersion followed by oil pressing at a temperature of 55-60 DEG C.

3. The production method according to claim 1 or 2, characterized by: The concentration of the soybean meal solution is 50 g / L.

4. The production method according to claim 1, wherein: The fermentation culture is carried out at 37 DEG C and 200 rpm for 18-24 h.

5. The production method according to claim 1, wherein: The ceramic membrane filter has a filter diameter of 200 nm.

6. The soybean fermentation solution with anti-aging effect prepared by the preparation method in any one of claims 1-5.

7. The soybean fermentation broth of claim 6, wherein: The soybean fermentation solution has the effects of moisturizing, free radical scavenging, ultraviolet repair, and anti-glycosylation.

8. Use of the soybean fermentation solution in claim 7 in the preparation of cosmetics.

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