A whitening composition based on fermented genus daphne juice and preparation method thereof

Abstract

The present invention discloses a whitening composition based on fermented radix dahurica juice and a preparation method thereof, belonging to the field of microbial fermentation manufacturing. The present invention uses Bacillus coagulans CGMCC 1.3220 to ferment radix dahurica juice to obtain radix dahurica juice fermentation clear liquid and use it to prepare a whitening composition. The essence prepared by the present invention based on the radix dahurica fermentation clear liquid can effectively inhibit tyrosinase and inhibit the production of melanin. The inhibition rate of tyrosinase reaches more than 57%, with a maximum of 86.5%; the inhibition rate of melanin reaches more than 10.3%, with a maximum of 27.4%, and has a good whitening effect. The present invention further broadens the application field of radix dahurica, improves the utilization value of radix dahurica, and has extremely high practical value and economic benefits.

Description

Technical Field

[0001] The invention relates to a whitening composition based on fermented genus daphne juice and a preparation method thereof, and belongs to the field of microbial fermentation. Background Art

[0002] Whitening products have long been a popular and sought-after topic. They utilize natural plant extracts, minerals, and specialized techniques to achieve brighter skin. With the continuous advancement of technology, the formulations and technologies of whitening products have undergone significant refinement and innovation. Modern whitening products often contain various active ingredients, such as melanin-inhibiting enzyme inhibitors, vitamin C derivatives, and arbutin. These ingredients penetrate deeply into the skin, reducing pigmentation and achieving a whitening effect.

[0003] Plant extracts, a key ingredient in common cosmetics, are highly sought after for their natural, gentle, and skin-friendly properties. Their preparation typically involves extracting active ingredients from plants, concentrating and purifying them through scientific methods, and ultimately incorporating them into cosmetic formulas, providing antioxidant, moisturizing, and anti-inflammatory benefits. Daphne daphne, known as "niuma" in Tibetan, is a medicinal and edible plant. The renowned Tibetan medical text, "Four Medical Classics," states that Daphne daphne has sweet and warm properties, clears heat and relieves summer heat, nourishes and oxygenates, improves eyesight and eliminates dampness, stimulates digestion, relieves intoxication, and promotes weight loss. It has a highly regulating and supplementing effect in combating hypoxia, fatigue, lowering blood lipids, and alleviating symptoms of acclimatization. Raw Daphne daphne stimulates digestion and clears heat and detoxifies.

[0004] The current use of radix dahurica is limited to the food field, and its specific functions involve anti-hypoxia, anti-fatigue, lipid-lowering, etc. The articles "Protective Effect of radix dahurica Extract on Skeletal Muscle Homeostasis in Mice Induced by Long-term Exercise" and "Study on Small Intestinal Transcriptomics of radix dahurica in Regulating Immune Function" disclose the anti-fatigue and intestinal flora regulating effects of radix dahurica. Patent CN102293868B discloses a method for preparing total flavonoids from radix dahurica, and demonstrates the function of lowering blood sugar in mice; Patent CN113519660A develops a health product that improves hypoxia tolerance; Patent CN102018259B discloses the preparation of enzyme beverages using radix dahurica and Monascus; Patent CN103110070B discloses a method for preparing crisp chips using radix dahurica; Patent CN107034103B discloses a method for producing health wine, which contains high levels of sterols and alkaloids.

[0005] Based on the current status of existing technology, further expanding the application field of kelp root and improving the utilization value of kelp root have extremely high practical value and economic benefits. Summary of the Invention

[0006] To address these issues, the present invention uses Bacillus coagulans CGMCC 1.3220 to ferment radix dahurica juice to obtain a fermentation supernatant, which is then used to prepare a whitening composition. This composition, prepared from the fermentation supernatant, effectively inhibits tyrosinase, reduces melanin production, and exhibits a strong whitening effect.

[0007] The first object of the present invention is to provide a whitening composition, which contains a fermented liquid of Daphne dahurica juice; wherein the preparation method of the fermented liquid of Daphne dahurica juice comprises the following steps:

[0008] (1) preparing dahliae root juice: extracting dahliae root juice to obtain dahliae root juice;

[0009] (2) Fermentation of radix dahurica juice: inoculate Bacillus coagulans CGMCC 1.3220 into radix dahurica juice for fermentation, and filter to obtain the fermentation clear liquid of radix dahurica juice.

[0010] In one embodiment, the genus Veneris is produced in Tibet or Qinghai.

[0011] In one embodiment, the fermentation temperature in step (2) is 30-35°C.

[0012] In one embodiment, the fermentation time in step (2) is 5 to 10 days.

[0013] In one embodiment, in step (2), the seed liquid of Bacillus coagulans CGMCC 1.3220 is inoculated into the clear liquid of Daphne daphne root juice, and the inoculation amount is 3% to 9% v / v, wherein the number of viable bacteria inoculated is 3 to 10×10 6 CFU / mL.

[0014] In one embodiment, the filtration in step (2) is performed using a 0.22-0.45 μm filter membrane.

[0015] In one embodiment, the volume fraction of the fermented supernatant of genus daphne juice in the composition is 40-95%.

[0016] In one embodiment, the composition further comprises one or more of water, moisturizers, emollients, preservatives, and essential oils.

[0017] In one embodiment, the moisturizer is known in the art, including but not limited to: one or more of niacinamide, glycerin, butylene glycol, propylene glycol, and urea; the emollient is known in the art, including but not limited to: one or more of grape seed oil, myristic acid, lauric acid, stearyl alcohol, and squalane; the preservative is known in the art, including but not limited to: one or more of phenoxyethanol, potassium sorbate, and sodium benzoate; the essential oil is known in the art, including but not limited to: rose essential oil, lemon essential oil, lavender essential oil, tea tree essential oil, etc.

[0018] In one embodiment, the preparation method of the whitening composition comprises the following steps:

[0019] (1) Preparation of genus daphne juice

[0020] Buy cilantro produced in Tibet, take 1 to 3 kg, wash and cut into small pieces, put it in a blender to crush it, and take it out for later use.

[0021] (2) Preparation of Bacillus coagulans seed solution

[0022] Bacillus coagulans CGMCC 1.3220 is inoculated into a shake flask containing 10 mL of seed culture medium, cultured at 37° C., with a shaker speed of 100-150 rpm, and cultured for 10-12 hours to obtain a seed solution; wherein the seed culture medium has a formula (w / v) comprising 1000 mL of water, 3% glucose, 1% beef powder, 1% yeast powder, 0.1% potassium dihydrogen phosphate, and 0.05% anhydrous magnesium sulfate.

[0023] (3) Inoculation and fermentation

[0024] The seed liquid obtained in step (2) is inoculated into the daphne juice prepared in step (1) at an inoculum amount of 3-7% v / v, and fermented continuously for 6-10 days at 30-34° C. and 100-150 rpm to obtain a daphne juice fermented by Bacillus coagulans CGMCC 1.3220.

[0025] (4) Preparation of fermentation supernatant

[0026] The fermentation product obtained in step (3) was centrifuged at 4500-6000 rpm for 15 minutes to obtain a centrifugal supernatant, and the strain residue in the centrifugal supernatant was removed by filtration using a 0.22-0.45 μm filter membrane to obtain the fermentation supernatant of Daphne dahurica juice.

[0027] (5) Preparation of essence

[0028] The fermented liquid of the genus dahurica juice obtained in step (4) is used to prepare an essence, and the formula is as follows: 50-80% w / w of the fermented liquid of the genus dahurica juice, 0.3-0.5% w / w of sodium benzoate, 2%-3.6% w / w of butylene glycol, 0.05%-0.1% w / w of sodium metabisulfite, and water are mixed and filtered to obtain the essence.

[0029] In one embodiment, the composition and the product prepared therefrom have at least one of the following functions:

[0030] (a) Inhibit tyrosinase;

[0031] (b) Reduce melanin production.

[0032] The second object of the present invention is to provide use of any of the above-mentioned compositions in inhibiting tyrosinase activity or reducing melanin production.

[0033] The third object of the present invention is to provide a method for inhibiting tyrosinase activity or reducing melanin production using any of the above compositions.

[0034] Biomaterials

[0035] Bacillus coagulans CGMCC 1.3220, Lactobacillus plantarum CGMCC 1.1856, Pediococcus acidilactici CGMCC 1.4, Lactococcus lactis CGMCC 1.2030, and Lactobacillus fermentum CGMCC 1.15608 were purchased from China General Microorganism Culture Collection.

[0036] Beneficial effects

[0037] The invention prepares a whitening composition based on the fermented clear liquid of genus daphne juice, which can effectively inhibit tyrosinase activity and inhibit melanin production.

[0038] Specifically:

[0039] The invention uses Bacillus coagulans CGMCC 1.3220 to ferment and prepare a fermented daphne juice clear liquid; wherein the contents of polyphenols, flavonoids, saponins, total acid and polysaccharides are all increased, and the contents of flavonoids, polyphenols and saponins reach 887 mg / L, 594 mg / L and 765 mg / L, respectively, which are increased by 19.3%, 14% and 17.1% respectively compared with unfermented daphne juice; the total acid is increased by 2.5 times compared with the unfermented daphne juice; and the polysaccharide is increased by 28.1% compared with the unfermented daphne juice;

[0040] The whitening composition prepared based on the fermented clear liquid of daphne radix juice of the present invention has an inhibition rate of tyrosinase of more than 57%, with a maximum of 86.5%; the inhibition rate of melanin is more than 10.3%, with a maximum of 27.4%. The present invention further broadens the application field of daphne radix, improves the utilization value of daphne radix, and has extremely high practical value and economic benefits. DETAILED DESCRIPTION

[0041] Sources:

[0042] Bacillus coagulans CGMCC 1.3220, Lactobacillus plantarum CGMCC 1.1856, Pediococcus acidilactici CGMCC 1.4, Lactococcus lactis CGMCC 1.2030, and Lactobacillus fermentum CGMCC 1.15608 were purchased from China General Microorganism Culture Collection.

[0043] Example 1: Screening of Daphne dahurica Juice Fermentation Strain

[0044] 1. Fermentation of genus citron juice with different strains

[0045] (1) Preparation of genus daphne juice

[0046] Buy cilantro produced in Tibet, take 1 kg, wash and cut into small pieces, put it in a blender and crush it, take it out and set aside.

[0047] (2) Seed solution preparation

[0048] Bacillus coagulans CGMCC 1.3220, Lactobacillus plantarum CGMCC 1.1856, Pediococcus acidilactici CGMCC 1.4, Lactococcus lactis CGMCC 1.2030, and Lactobacillus fermentum CGMCC 1.15608 were scraped from a solid MRS culture medium plate and inoculated into a shake flask containing 10 mL of seed culture medium, respectively. The culture temperature was 37° C., the shaker speed was 150 rpm, and the culture was carried out for 12 hours to obtain seed solutions of different strains. The formula (w / v) of the seed culture medium included 1000 mL of deionized water, 3% glucose, 1% beef powder, 1% yeast powder, 0.1% potassium dihydrogen phosphate, and 0.05% anhydrous magnesium sulfate.

[0049] (3) Inoculation and fermentation

[0050] The seed solution obtained in step (2) was inoculated with 5% v / v (the number of viable bacteria was 5×10 6 CFU / mL) were inoculated into the genus dahurica juice prepared in step (1), and fermented continuously at 37° C. and 100 rpm for 7 days to obtain products of genus dahurica juice fermented by different strains.

[0051] (4) Preparation of fermentation supernatant

[0052] The fermentation product obtained in step (3) was centrifuged at 6000 rpm for 15 minutes to obtain a centrifugal supernatant, and the strain residue in the centrifugal supernatant was removed by filtration using a 0.22 μm filter membrane to obtain the fermentation supernatant of Daphne dahurica juice.

[0053] 2. Detection of active substance content in genus daphne juice fermented by different strains

[0054] (1) Determination of polyphenol content

[0055] The total polyphenol content in the fermented genus dahurica juice prepared in Example 1 was determined using a plant total phenol (TP) assay kit (microplate method) (purchased from Shanghai Yaji Biotechnology Co., Ltd.; product model TP1121 100T) according to the kit instructions. Unfermented genus dahurica juice served as a control group. The results are shown in Table 1.

[0056] (2) Determination of flavonoid content

[0057] A plant flavonoid colorimetric detection kit (purchased from Shanghai Fusheng Industrial Co., Ltd.; product number AS632168) was used to detect the total flavonoid content in the fermented supernatant of the genus daphne juice prepared in Example 1 according to the kit instructions. Unfermented genus daphne juice was set as a control group. The results are shown in Table 1.

[0058] (3) Determination of saponin content

[0059] The total saponin content in the fermented genus dahurica juice prepared in Example 1 was determined using a total saponin content microassay kit (purchased from Shanghai Bohu Biotechnology Co., Ltd.; product number BH-9611368) according to the kit instructions. Unfermented genus dahurica juice served as a control group. The results are shown in Table 1.

[0060] (4) Determination of total acid content

[0061] Total acid was determined in the fermented liquid of genista dahurica juice according to GB 12456-2021, "National Food Safety Standard - Determination of Total Acidity in Foods." The results are shown in Table 1.

[0062] (5) Determination of polysaccharide content

[0063] Preparation of phenol test solution: Weigh 10 g of phenol, dissolve it in ultrapure water, shake well and transfer it completely to a 200 mL volumetric flask, add ultrapure water until the mark, then transfer it to a brown bottle, mix and shake well, store in a dark place and use it later (prepare it for immediate use).

[0064] Accurately weigh 0.05g of glucose standard, dissolve in ultrapure water, shake well, and transfer completely to a 50mL volumetric flask. Add ultrapure water to the mark to prepare a 1mg / mL standard stock solution. Then, dilute 0.2mL, 0.4mL, 0.6mL, 0.8mL, and 1.0mL of the stock solution to 10mL in five 10mL volumetric flasks to prepare a series of five gradient concentrations: 0.02mg / mL, 0.04mg / mL, 0.06mg / mL, 0.08mg / mL, and 0.10mg / mL. Refrigerate at 4°C until ready to use.

[0065] Accurately measure 1 mL of each of the above-mentioned gradient glucose standard reference solutions and place them in stoppered test tubes. Then, add 1 mL of 5% phenol solution to each solution, mix thoroughly, quickly add 5 mL of concentrated sulfuric acid, shake well, and keep warm in an 80°C water bath for 20 minutes. Take out the solution, cool it in a cold water bath, and measure the absorbance value A. Take 1 mL of ultrapure water as a blank control, add 1 mL of 5% phenol solution, quickly add 5 mL of concentrated sulfuric acid, mix well, and keep warm in an 80°C water bath for 20 minutes. Cool it to room temperature and measure the absorbance value at a wavelength of 490 nm by UV-visible spectrophotometry. Use the absorbance value as the ordinate (y) and the concentration as the abscissa (x) to draw a standard curve. The regression equation y=8.073x+0.0562(R 2 =0.9999).

[0066] Take 1 mL of fermented liquid from different strains of Daphne daphne root juice, add 1 mL of 5% phenol solution, and quickly add 5 mL of concentrated sulfuric acid. After mixing thoroughly, incubate in an 80°C water bath for 20 minutes. Cool to room temperature and measure the absorbance at a wavelength of 490 nm. Substitute the absorbance value into the standard curve to obtain the polysaccharide content.

[0067] Table 1 Determination of polyphenols, flavonoids, saponins, total acid and polysaccharide contents

[0068]

[0069] Table 1 shows that fermentation with Bacillus coagulans CGMCC 1.3220 increased the contents of polyphenols, flavonoids, saponins, total acids, and polysaccharides. The flavonoids, polyphenols, and saponins reached 887 mg / L, 594 mg / L, and 765 mg / L, respectively, representing increases of 19.3%, 14%, and 17.1%, respectively, compared to unfermented daphne juice. Total acids increased 2.5-fold, and polysaccharides increased 28.1%, compared to unfermented daphne juice. Therefore, Bacillus coagulans CGMCC 1.3220 was selected as the optimal fermentation strain for subsequent fermentation experiments.

[0070] Example 2: Preparation of fermented radix daphne juice

[0071] The fermentation performance of the Bacillus coagulans CGMCC 1.3220 obtained by screening in Example 1 was further tested.

[0072] The steps for preparing the fermented liquid of genus dahurica juice are as follows:

[0073] (1) Preparation of genus daphne juice

[0074] Buy cilantro produced in Tibet, take 1 kg, wash and cut into small pieces, put it in a blender and crush it, take it out and set aside.

[0075] (2) Preparation of Bacillus coagulans seed solution

[0076] Bacillus coagulans CGMCC 1.3220 was inoculated into a shake flask containing 10 mL of seed culture medium, cultured at 37°C and a shaker speed of 150 rpm for 12 hours to obtain a seed solution; the seed culture medium had a formula (w / v) comprising 1000 mL of deionized water, 3% glucose, 1% beef powder, 1% yeast powder, 0.1% potassium dihydrogen phosphate, and 0.05% anhydrous magnesium sulfate.

[0077] (3) Inoculation and fermentation

[0078] The seed liquid obtained in step (2) was inoculated into the Daphne daphne juice prepared in step (1) at an inoculum amount of 5% v / v, and fermented continuously at 37° C. and 100 rpm for 7 days to obtain a Daphne daphne juice fermented by Bacillus coagulans CGMCC 1.3220.

[0079] (4) Preparation of fermentation supernatant

[0080] The fermentation product obtained in step (3) was centrifuged at 6000 rpm for 15 minutes to obtain a centrifugal supernatant, and the strain residue in the centrifugal supernatant was removed by filtration using a 0.22 μm filter membrane to obtain the fermentation supernatant of Daphne dahurica juice.

[0081] Example 3: Preparation of fermented radix daphne juice

[0082] On the basis of Example 2, the inoculation amount in (3) was changed to 3% v / v to prepare the fermentation clear liquid of Daphne daphne juice.

[0083] Example 4: Preparation of fermented radix daphne juice

[0084] On the basis of Example 2, the inoculation amount in step (3) was changed to 7% v / v to prepare a fermentation clear liquid of Daphne daphne juice.

[0085] Example 5: Preparation of fermented radix daphne juice

[0086] On the basis of Example 2, the fermentation time of step (3) was changed to 5 days to prepare the fermented clear liquid of genus daphne juice.

[0087] Example 6: Preparation of fermented radix daphne juice

[0088] On the basis of Example 2, the fermentation time of step (3) was changed to 10 days to prepare a fermented clear liquid of genus daphne juice.

[0089] Example 7: Preparation of fermented radix daphne juice

[0090] On the basis of Example 2, the fermentation temperature in step (3) was changed to 35° C. to prepare a fermented clear liquid of genus daphne juice.

[0091] Example 8: Preparation of fermented radix daphne juice

[0092] On the basis of Example 2, the fermentation temperature in step (3) was changed to 32° C. to prepare a fermented clear liquid of genus daphne juice.

[0093] Comparative Example 1: Preparation of fermented liquid of genkwa root juice

[0094] On the basis of Example 2, the inoculation amount in step (3) was changed to 10% v / v to prepare a fermentation clear liquid of Daphne dahurica juice.

[0095] Comparative Example 2: Preparation of fermented liquid of genkwa root juice

[0096] On the basis of Example 2, the fermentation time of step (3) was changed to 12 days to prepare a fermented clear liquid of genus daphne juice.

[0097] Comparative Example 3: Preparation of fermented liquid of genkwa root juice

[0098] On the basis of Example 2, the fermentation temperature in step (3) was changed to 40° C. to prepare a fermented clear liquid of genus daphne juice.

[0099] Example 9: Preparation of fermented radix daphne juice

[0100] On the basis of Example 2, the inoculation amount of the seed liquid in step (2) was changed to 7%; the fermentation temperature in step (3) was 30° C. and the fermentation was carried out for 10 days to prepare a fermented clear liquid of Daphne dahurica juice.

[0101] The fermented supernatants of Daphne dahurica juice prepared in Examples 1 to 9 and Comparative Examples 1 to 3 were taken to detect the contents of polyphenols, flavonoids, saponins and total acid therein.

[0102] Table 2 Detection of polyphenols, flavonoids, saponins and total acid

[0103]

[0104]

[0105] The results are shown in Table 2. The results indicate that Example 9 has the highest content of polyphenols, flavonoids, saponins and total acid. It can be seen that the accumulation of polyphenols, flavonoids and saponins is affected by the fermentation temperature, inoculation amount and fermentation time. Excessive temperature, inoculation amount or excessive fermentation time will lead to a decrease in the accumulation of polyphenols, flavonoids and saponins. In Example 9, by lowering the fermentation temperature, increasing the inoculation amount and fermentation time, the fermented clear liquid of the genus daphne juice prepared has the highest content of polyphenols, flavonoids and saponins.

[0106] Example 10: Preparation of a whitening composition based on fermented genus daphne juice

[0107] The fermented liquid of scutellaria baicalensis juice prepared in Example 9 was used to prepare a whitening composition based on the fermented liquid of scutellaria baicalensis juice. The formula was: 50% w / w fermented liquid of scutellaria baicalensis juice, 0.3% w / w sodium benzoate, 3.6% w / w butylene glycol, 0.1% w / w sodium metabisulfite and water. The mixture was mixed and filtered to obtain a whitening composition.

[0108] On this basis, the addition amount of fermented genus daphne juice was changed to 40%, 60%, 70%, and 80% w / w to prepare whitening compositions. The inhibition rate of the whitening compositions on tyrosinase and melanin production was tested, and the results are shown in Table 3.

[0109] Example 11: Whitening efficacy test of fermented liquid of Daphne dahurica juice

[0110] The fermented supernatants prepared in Examples 2 to 8 and Comparative Examples 1 to 3 were prepared according to the method of Example 10 to obtain a whitening composition. The whitening efficacy of the prepared whitening composition was tested, and an equal amount of unfermented genus daphne juice (50% w / w) was used as a control group.

[0111] (1) Tyrosinase inhibition rate test

[0112] Take four centrifuge tubes A, B, C, and D, and add 0.25 mL of L-tyrosine and 0.25 mL of PBS respectively. Add another 0.25 mL of sample solution to tubes B and D. Add another 0.25 mL of PBS solution to tubes A and C. Vortex the four tubes to mix well, keep the temperature at 37°C for 10 minutes, add 0.25 mL of enzyme solution to tubes C and D, and add the same volume of PBS buffer to tubes A and B to make up the test sample volume. Place the four tubes at 37°C and continue to incubate for 20 minutes. Take 200 microliters of the above test solution and add it to a 96-well plate, and use a microplate reader to detect the absorbance at 475 nm. Calculation of tyrosine activity inhibition rate:

[0113] Tyrosinase activity inhibition rate %=((CA)-(DB)) / (CA)*100%.

[0114] (2) Evaluation of melanin inhibition rate on human melanocytes

[0115] Press 3×10 5Inoculate cells into 96-well plates at a seeding density of 100 μL / well and incubate overnight in an incubator (37°C, 5% CO2, 95% RH). When the cell plating rate in the 6-well plate reaches 40-50%, group the cells and administer the drug, with a dosage of 2 mL per well and 3 replicates per group. Continue culturing for 72 hours in an incubator at 37°C and 5% CO2. After the culture is completed, wash once with PBS (1 mL / well). After washing, add 700 μL of 0.25% trypsin to each well for digestion for 1 minute (37°C). Immediately add an equal volume of DMEM containing 10% FBS to terminate the reaction. After blowing evenly, collect the cells into a 1.5 mL EP tube, centrifuge at 10,000 rpm for 10 minutes, and discard the supernatant. 1.2 mL of a mixture (distilled water: anhydrous ethanol: and ether = 2:5:5, v / v) was added to each well and vortexed until the liquid was clear. After standing at room temperature for 30 minutes, the well was centrifuged at 10,000 rpm for 10 minutes, the supernatant was discarded, and 1 mL of a 1 mol / L NaOH aqueous solution containing 10% (v / v) DMSO was added. The wells were sealed with sealing film and heated in an 80°C water bath for 40 minutes. After heating, the absorbance was measured at a wavelength of 405 nm after the temperature equilibrated to room temperature. The melanin content was determined based on the melanin standard curve. The results of the tyrosinase activity inhibition rate and the melanin inhibition rate on human melanocytes are shown in Table 3 below.

[0116] Table 3 Tyrosinase activity inhibition rate and melanin inhibition rate on human melanocytes

[0117]

[0118] As shown in Table 3, the whitening composition prepared with the fermented liquid from genus dahurica exhibited a high tyrosinase inhibition rate of over 57.4% and also inhibited melanin production by over 10.3%. The whitening effect increased with increasing the proportion of fermented liquid from genus dahurica, until a concentration of 50% w / w was reached, at which point the effect improved only slightly. The effect peaked at a concentration of 70% w / w, with inhibition rates for tyrosinase and melanin production reaching 87.3% and 28.8%, respectively. Considering the cost of addition, 50% w / w was the optimal dosage.

[0119] The series of detailed descriptions listed above are only specific descriptions of feasible embodiments of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent embodiments or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A whitening composition, characterized in that The whitening composition contains fermented daphne radix juice. The preparation method of the fermented daphne radix juice comprises the following steps: (1) Preparing radix dahuricae juice: extracting radix dahuricae juice to obtain radix dahuricae juice; (2) Fermentation of radix dahurica juice: inoculating Bacillus coagulans CGMCC 1.3220 into radix dahurica juice for fermentation, and filtering to obtain the fermented radix dahurica juice clear liquid; The fermentation temperature in step (2) is 30-35°C, the fermentation time is 5-10 days, and the seed liquid of Bacillus coagulans CGMCC 1.3220 is inoculated into the radix daphne juice at an inoculation volume of 3%-9% v / v, and the number of viable bacteria inoculated is 3-10×10 6 CFU / mL; The volume fraction of the fermented clear liquid of genkwa root juice in the whitening composition is 40-95%.

2. The whitening composition according to claim 1, characterized in that The filtration in step (2) is performed using a 0.22-0.45 μm filter membrane.

3. The whitening composition according to claim 1, characterized in that The whitening composition further comprises one or more of water, moisturizing agents, emollients, preservatives and essential oils.

4. The whitening composition according to claim 3, characterized in that The moisturizer is one or more of niacinamide, glycerin, butylene glycol, propylene glycol, and urea; the emollient is one or more of grape seed oil, myristic acid, lauric acid, stearyl alcohol, and squalane; and the preservative is one or more of phenoxyethanol, potassium sorbate, and sodium benzoate.

5. Use of the whitening composition according to any one of claims 1 to 4 in the preparation of a product for inhibiting tyrosinase activity or reducing melanin production.

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