Plant fermentation product with anti-aging and soothing effects and preparation method thereof

Abstract

The present invention provides a plant fermentation product with anti-aging and soothing effects and a preparation method thereof. The plant fermentation product is obtained by fermenting Acetobacter pasteurianus, Bifidobacterium longum, and Saccharomyces cerevisiae in a fermentation medium with specific components at a mass ratio of 0.8-1.2:1.8-2.2:1.8-2.2 at an oxygen content of 5%-10% and a temperature of 28-323°C for 42-723 hours, and compared with products obtained by fermentation of other strains and other culture media, the plant fermentation product has more excellent anti-aging and soothing effects, and is very suitable for use as and / or preparation of cosmetic or medical compositions.

Description

Technical Field

[0001] The present invention belongs to the technical field of microbial fermentation, and more specifically, relates to a plant fermentation product with anti-aging and soothing effects and a preparation method thereof. Background Art

[0002] With the improvement of the quality of life, people pay more and more attention to anti-aging and soothing of the skin in order to keep the skin young and healthy. However, the main active ingredients of most anti-aging products or soothing products on the market are chemically synthesized, which are very irritating to the skin and may cause allergies, dryness and other problems. Therefore, mild and safe plant fermentation products gradually stand out among many anti-aging products and soothing products, becoming a new product with high consumer acceptance.

[0003] However, there are many plant fermented products with anti-aging or soothing effects, and plant fermented products obtained by different microorganisms and different fermentation methods also have obvious differences, and the effects are unpredictable. Therefore, in order to obtain a plant fermented product with both excellent anti-aging and soothing effects, it is necessary to screen a large number of fermented strains and conduct targeted optimization research on its fermentation process. Summary of the invention

[0004] The present invention aims to provide a plant fermentation product with anti-aging and soothing effects and a preparation method thereof in view of the deficiencies in the prior art. By inoculating Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae into a fermentation medium containing specific ingredients for mixed fermentation, the obtained plant fermentation product has better anti-aging and soothing effects than products obtained by fermentation with other strains and other culture media, and is very suitable for use as and / or preparation of cosmetic or medical compositions.

[0005] The first object of the present invention is to provide a method for preparing plant fermentation products.

[0006] The second object of the present invention is to provide a plant fermentation product prepared by the above method.

[0007] The third object of the present invention is to provide the use of the plant fermentation product in preparing cosmetic or medical compositions.

[0008] A fourth object of the present invention is to provide a cosmetic or medical composition.

[0009] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0010] The present invention provides a method for preparing plant fermentation products, which specifically comprises inoculating Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in a fermentation medium at a mass ratio of 0.8-1.2:1.8-2.2:1.8-2.2, and fermenting for 42-72 hours at an oxygen content of 5%-10% and a temperature of 28-32°C to obtain the product;

[0011] The preparation method of the fermentation medium is as follows: 2 to 4 parts by weight of dried cherry blossoms, 1 to 3 parts by weight of grape seeds, 1 to 2 parts by weight of oat kernels, 2 to 4 parts by weight of edelweiss, and 2 to 4 parts by weight of bamboo fungus are added to 80 to 100 parts by weight of water to obtain a mixed solution, and then a composite enzyme is added for enzymolysis; the composite enzyme is cellulase, pectinase, and neutral protease in a mass ratio of 1.8 to 2.2: 0.8 to 1.2: 1.8 to 2.2.

[0012] The present invention realizes bidirectional fermentation of bacteria and plants by inoculating Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae into a fermentation medium containing specific ingredients for mixed fermentation, thereby significantly improving the release amount of nutrients and the conversion amount of small molecules in dried cherry blossoms, grape seeds, oat kernels, Edelweiss and bamboo fungus, so that the obtained plant fermentation products have more abundant amino acids, polysaccharides, flavonoids, polyphenols and other ingredients, and compared with products obtained by fermentation of other strains and other culture media, the fermentation products have more excellent anti-aging and soothing effects, and are very suitable for being used as and / or preparing cosmetics or medical compositions.

[0013] Preferably, the dried cherry blossoms, grape seeds, oat kernels, edelweiss and bamboo fungus are first crushed. The dried cherry blossoms are the dried cherry blossoms commonly used in the art, such as cherry blossoms with a water content of less than 8 wt%.

[0014] More preferably, the pulverization is pulverized to 40-80 mesh.

[0015] Preferably, the mass of the complex enzyme is 0.1% to 0.2% of the mass of the mixed solution.

[0016] Preferably, the temperature of the enzymatic hydrolysis is 40-50°C.

[0017] Preferably, the enzymatic hydrolysis time is 2 to 6 hours.

[0018] Preferably, the pH of the enzymatic hydrolysis is 5.5 to 6.5, such as adjusted with a phosphate buffer.

[0019] Preferably, after the enzymatic hydrolysis, the enzyme is inactivated, such as by heating at 85 to 95° C. for 5 to 10 minutes.

[0020] Preferably, after the enzymatic hydrolysis, basic nutrients such as a carbon source, a nitrogen source, an osmotic pressure regulator, etc. are added.

[0021] More preferably, the carbon source is one or more of sucrose, fructose, glucose, maltose and starch, such as 0.5 to 2.5 parts by weight of sucrose.

[0022] More preferably, the nitrogen source is one or more of yeast powder, malt powder, and amino acids, such as 1 to 2 parts by weight of yeast powder.

[0023] More preferably, the osmotic pressure regulator is one or more of sodium chloride, glucose, and phosphate, such as 0.2 to 0.4 parts by weight of sodium chloride.

[0024] Preferably, before the inoculation, the pH of the fermentation medium is adjusted to 5.5-6.5, such as by using a phosphate buffer.

[0025] Preferably, before the inoculation, the fermentation medium is sterilized, such as at 100-110° C. for 15-25 min.

[0026] Preferably, the total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum, and Saccharomyces cerevisiae in the fermentation medium is 3wt% to 5wt%. The Acetobacter pasteurianus, Bifidobacterium longum, and Saccharomyces cerevisiae can be activated in a conventional manner before inoculation. For example, Acetobacter pasteurianus is cultured in an Acetobacter culture medium to a cell density of 1×10 7 ~10×10 7 cfu / mL, Saccharomyces cerevisiae was cultured in PDB medium to a cell density of 6×10 8 ~10×10 8 cfu / mL, Bifidobacterium longum was cultured in MRS medium to a cell density of 5×10 8 ~10×10 8 cfu / mL.

[0027] Preferably, the fermentation is accompanied by shaking, such as shaking at 120-200 r / min.

[0028] Preferably, the fermentation is a fractionated fermentation.

[0029] Further preferably, the graded fermentation is: firstly, a primary fermentation is carried out at an oxygen content of 5% to 6% and a temperature of 30 to 32°C for 24 to 48 hours, and then fresh fermentation medium is added so that the mass ratio of the medium to the primary fermentation product is 0.8 to 1.2:3, and then a secondary fermentation is carried out at an oxygen content of 5% to 10% and a temperature of 28 to 30°C for 18 to 24 hours.

[0030] More preferably, the primary fermentation is also performed with shaking, such as shaking at 120-200 r / min.

[0031] More preferably, shaking is performed during the secondary fermentation, such as shaking at 120-200 r / min.

[0032] Preferably, after the fermentation, sterilization is further performed, such as sterilization at 82-85° C. for 3-7 min.

[0033] Preferably, after the fermentation, post-treatment is further performed, such as centrifugation, decolorization, filtration, etc.

[0034] More preferably, the centrifugation is performed at 8000-12000 r / min for 3-7 min.

[0035] Further preferably, the adsorbent used for decolorization is activated carbon, such as adsorbing with activated carbon at 50-55° C. for 18-22 min, and the amount of activated carbon used is 0.4wt%-0.6wt% of the fermentation product.

[0036] Further preferably, the filtration is through a 4-6 μm filter plate.

[0037] The plant fermentation product obtained by the above method is a light yellow clear and transparent solution, which not only has obvious floral fragrance and oat fermented milk fragrance, but also contains rich metabolites such as amino acids, polysaccharides, flavonoids, polyphenols, etc., has excellent anti-aging and soothing effects, and is very suitable for use as and / or preparation of cosmetic or medical compositions. Therefore, the plant fermentation product prepared by the above method, the use of the plant fermentation product in the preparation of cosmetic or medical compositions, and a cosmetic or medical composition comprising the plant fermentation product and cosmetic or medically acceptable excipients should all be within the scope of protection of the present invention.

[0038] The present invention has the following beneficial effects:

[0039] The present invention inoculates Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae into a fermentation medium containing specific ingredients for mixed fermentation, so that the obtained plant fermentation product has more excellent anti-aging and soothing effects than products obtained by fermentation with other strains and other culture media, and is very suitable for being used as and / or preparing cosmetic or medical compositions. DETAILED DESCRIPTION

[0040] The present invention is further described below with reference to specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0041] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0042] The bamboo fungus used in the embodiment of the present invention is the fruiting body of Dictyophora indusiata (Vent. ex Pers.) Fisch.

[0043] Activation of fermentation bacteria: Inoculate Acetobacter pasteurianus into Acetobacter culture medium and culture at 30°C until the cell density reaches 1×10 7 ~10×10 7 cfu / mL; Saccharomyces cerevisiae was inoculated into PDB medium and cultured at 28°C until the cell density reached 6×10 8 ~10×10 8 cfu / mL; Bifidobacterium longum was inoculated into MRS medium and cultured at 37°C until the cell density reached 5×10 8 ~10×10 8 cfu / mL.

[0044] Example 1 Preparation of plant fermentation products

[0045] S1. Preparation of fermentation medium: 3 parts by weight of dried cherry blossoms, 2 parts by weight of grape seeds, 1.5 parts by weight of oat kernels, 3 parts by weight of edelweiss, and 3 parts by weight of bamboo fungus are respectively crushed to 60 mesh and added to 90 parts by weight of water to obtain a mixed solution; then a complex enzyme is added (the mass of the complex enzyme is 0.15% of the mass of the mixed solution), the pH is adjusted to 6 with a phosphate buffer, and then enzymolysis is performed at 45°C for 4 hours, and then heated at 90°C for 8 minutes to complete the enzyme inactivation, and then 1.5 parts by weight of sucrose, 1.5 parts by weight of yeast powder, and 0.3 parts by weight of sodium chloride are added, the pH is adjusted to 6 with a phosphate buffer, and then sterilized at 105°C for 20 minutes to obtain a fermentation medium; the complex enzyme is cellulase, pectinase, and neutral protease in a mass ratio of 2:1:2.

[0046] S2. Preparation of plant fermentation products: The activated Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae are inoculated into the fermentation medium obtained in S1 at a mass ratio of 1:2:2 (the total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in the fermentation medium is 4wt%), and a primary fermentation is carried out for 36 hours at an oxygen content of 5.5%, a temperature of 31°C and a rotation speed of 160r / min, and then fresh fermentation medium is added (so that the mass ratio of the fresh fermentation medium to the primary fermentation product is 1:3), and then a secondary fermentation is carried out for 21 hours at an oxygen content of 7.5%, a temperature of 29°C and a rotation speed of 160r / min, followed by sterilization at 84°C for 5 minutes, and then centrifugation at 10000r / min for 5 minutes, and adsorbed with activated carbon at 53°C for 20 minutes (the amount of activated carbon used is 0.5wt% of the fermentation product), and then filtered through a 5μm filter plate to obtain the plant fermentation product.

[0047] Example 2 Preparation of plant fermentation products

[0048] S1. Preparation of fermentation medium: 2 parts by weight of dried cherry blossoms, 3 parts by weight of grape seeds, 1 part by weight of oat kernels, 4 parts by weight of edelweiss, and 2 parts by weight of bamboo fungus are respectively crushed to 40 mesh and added to 100 parts by weight of water to obtain a mixed solution; then a complex enzyme is added (the mass of the complex enzyme is 0.1% of the mass of the mixed solution), the pH is adjusted to 6.5 with a phosphate buffer, and then enzymolysis is performed at 50°C for 2h, and then heated at 95°C for 5min to complete enzyme inactivation, and then 0.5 parts by weight of sucrose, 2 parts by weight of yeast powder, and 0.2 parts by weight of sodium chloride are added, the pH is adjusted to 6.5 with a phosphate buffer, and then sterilized at 110°C for 15min to obtain a fermentation medium; the complex enzyme is cellulase, pectinase, and neutral protease in a mass ratio of 1.8:1.2:1.8.

[0049] S2. Preparation of plant fermentation products: The activated Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae are inoculated into the fermentation medium obtained in S1 at a mass ratio of 0.8:2.2:1.8 (the total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in the fermentation medium is 5wt%), and a primary fermentation is carried out for 48 hours at an oxygen content of 5%, a temperature of 30°C and a rotation speed of 200r / min, and then fresh fermentation medium is added (so that the mass ratio of the fresh fermentation medium to the primary fermentation product is 1.2:3), and then a secondary fermentation is carried out for 24 hours at an oxygen content of 10%, a temperature of 28°C and a rotation speed of 200r / min, followed by sterilization at 85°C for 3 minutes, centrifugation at 8000r / min for 7 minutes, and adsorption with activated carbon at 50°C for 22 minutes (the amount of activated carbon used is 0.4wt% of the fermentation product), and then filtered through a 4μm filter plate to obtain the plant fermentation product.

[0050] Example 3 Preparation of plant fermentation products

[0051] S1. Preparation of fermentation medium: 4 parts by weight of dried cherry blossoms, 1 part by weight of grape seeds, 2 parts by weight of oat kernels, 2 parts by weight of edelweiss, and 4 parts by weight of bamboo fungus are respectively crushed to 80 mesh and added to 80 parts by weight of water to obtain a mixed solution; then a complex enzyme is added (the mass of the complex enzyme is 0.2% of the mass of the mixed solution), the pH is adjusted to 5.5 with a phosphate buffer, and then enzymolysis is performed at 40°C for 6 hours, and then heated at 85°C for 10 minutes to complete the enzyme inactivation, and then 2.5 parts by weight of sucrose, 1 part by weight of yeast powder, and 0.4 parts by weight of sodium chloride are added, the pH is adjusted to 5.5 with a phosphate buffer, and then sterilized at 100°C for 25 minutes to obtain a fermentation medium; the complex enzyme is cellulase, pectinase, and neutral protease in a mass ratio of 2.2:0.8:2.2.

[0052] S2. Preparation of plant fermentation products: The activated Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae are inoculated into the fermentation medium obtained in S1 at a mass ratio of 1.2:1.8:2.2 (the total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in the fermentation medium is 3wt%), and a primary fermentation is carried out for 24 hours at an oxygen content of 6%, a temperature of 32°C and a rotation speed of 120r / min, and then fresh fermentation medium is added (so that the mass ratio of the fresh fermentation medium to the primary fermentation product is 0.8:3), and then a secondary fermentation is carried out for 18 hours at an oxygen content of 5%, a temperature of 30°C and a rotation speed of 120r / min, followed by sterilization at 82°C for 7 minutes, and then centrifugation at 12000r / min for 3 minutes, and adsorbed with activated carbon at 55°C for 18 minutes (the amount of activated carbon used is 0.6wt% of the fermentation product), and then filtered through a 6μm filter plate to obtain the plant fermentation product.

[0053] Example 4 Preparation of plant fermentation products

[0054] S1. Same as Example 1.

[0055] S2. Preparation of plant fermentation products: Activated Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae are inoculated into the fermentation medium obtained in S1 at a mass ratio of 1:2:2 (the total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in the fermentation medium is 4wt%), fermented for 57h at an oxygen content of 6%, a temperature of 30°C and a rotation speed of 160r / min, sterilized at 84°C for 5min, centrifuged at 10000r / min for 5min, and adsorbed with activated carbon at 53°C for 20min (the amount of activated carbon is 0.5wt% of the fermentation product), and then filtered through a 5μm filter plate to obtain the plant fermentation product.

[0056] Comparative Example 1

[0057] The same as Example 1, except that the S2 Bifidobacterium longum is replaced by Acetobacter pasteurianus, that is, the fermentation strains are Acetobacter pasteurianus and Saccharomyces cerevisiae in a mass ratio of 3:2.

[0058] Comparative Example 2

[0059] The same as Example 1, except that Acetobacter pasteurianus S2 is replaced by Saccharomyces cerevisiae, that is, the fermentation strains are Bifidobacterium longum and Saccharomyces cerevisiae in a mass ratio of 2:3.

[0060] Comparative Example 3

[0061] Same as Example 1, except that Acetobacter pasteurianus S2 is replaced by Acetobacter xylinum.

[0062] Comparative Example 4

[0063] Same as Example 1, except that the S2 Bifidobacterium longum is replaced by Lactobacillus plantarum.

[0064] Comparative Example 5

[0065] Same as Example 1, except that S2 brewer's yeast is replaced by yellow wine yeast.

[0066] Comparative Example 6

[0067] The same as Example 1, except that the two fermentation environments in which the oxygen content of S2 is 5.5% and 7.5% respectively are replaced with an aerobic environment, that is, the first fermentation and the second fermentation are both carried out in an aerobic environment.

[0068] Comparative Example 7

[0069] Same as Example 1, except that the dried cherry flowers in S1 are replaced with dried rose flowers.

[0070] Comparative Example 8

[0071] Same as Example 1, except that the edelweiss in S1 is replaced by daisy.

[0072] Comparative Example 9

[0073] The same as Example 1, except that the S1 cellulase is replaced by pectinase, that is, the composite enzyme is pectinase and neutral protease in a mass ratio of 3:2.

[0074] Comparative Example 10

[0075] The same as Example 1, except that the S1 neutral protease is replaced by cellulase, that is, the composite enzyme is cellulase and pectinase in a mass ratio of 4:1.

[0076] Comparative Example 11

[0077] Same as Example 1, except that S1 cellulase is replaced by α-glucosidase.

[0078] Comparative Example 12

[0079] Same as Example 1, except that S1 pectinase is replaced by amylase.

[0080] Comparative Example 13

[0081] Same as Example 1, except that the S1 neutral protease is replaced by alkaline protease.

[0082] Test Example 1 Safety Test of Plant Fermentation

[0083] 1. Test Method

[0084] 32 subjects aged 18 to 55 (including 20 females and 12 males) were selected and randomly divided into 4 groups to test the safety of the plant fermented products obtained in Examples 1 to 4. The plant fermented products were added to the spot tester, applied to the inner side of the forearm of the subject with a hypoallergenic tape, and lightly pressed with the palm to evenly apply it to the skin. After waiting for 24 hours, the spot tester was removed, and the timing was started after the indentation disappeared. The skin condition of the test area of ​​the subject was observed at 30 minutes, 24 hours, and 48 hours according to the standards shown in Table 1.

[0085] Table 1

[0086]

[0087]

[0088] 2. Test Results

[0089] The results showed that the plant fermented products obtained in Examples 1 to 4 had a skin score of 0 at 30 minutes, 24 hours, and 48 hours in the patch test, indicating that the plant fermented products of the present invention are highly safe and skin-friendly.

[0090] Test Example 2: Efficacy test of plant fermentation products

[0091] 1. Test Method

[0092] (1) Superoxide anion free radical scavenging experiment - anti-oxidation and anti-aging

[0093] Sample group reaction solution: Take the plant fermentation products obtained in Examples 1 to 4 and Comparative Examples 1 to 13 and dissolve them in distilled water to make the final concentration of the plant fermentation products 5% (v / v) as the test samples. Take 4.5 mL of 0.05 mol / L pH 8.2 Tris-HCl buffer, place it in a 25°C water bath to preheat for 20 min, add 1 mL of the test sample and 0.4 mL of 25 mmol / L pyrogallol solution, respectively, mix well, react in a 25°C water bath for 5 min, and then add 1.0 mL of 8 mol / L HCl solution to terminate the reaction.

[0094] Control group reaction solution: Same as the sample group reaction solution, except that 1 mL of the test sample is replaced with 1 mL of distilled water.

[0095] After calibrating the instrument with Tris-HCl buffer as reference, the absorbance of the two reaction solutions at 299 nm was measured respectively, and the results were calculated according to the formula “clearance rate % = [(A0-A x ) / A0]×100%” to calculate the superoxide anion clearance rate, where A0 is the absorbance of the control group, A x is the absorbance of the sample group. Three replicates were set for each group, and the results were averaged.

[0096] (2) DPPH free radical scavenging experiment - antioxidant

[0097] Sample group reaction solution: Dissolve the plant fermentation products obtained in Examples 1 to 4 and Comparative Examples 1 to 13 in distilled water to make the final concentration of the plant fermentation products 1% (v / v) as the test samples. Mix 100 μL of the test sample with 100 μL of 0.1 mM DPPH solution.

[0098] Control group reaction solution: Same as the sample group reaction solution, except that 100 μL of the test sample was replaced with 100 μL of distilled water.

[0099] Take 200 μL of each reaction solution from the two groups, add them to 96-well plates, shake them in the dark for 10 min, measure the absorbance at 520 nm, and calculate the clearance rate according to the formula (% = [(A0-A x ) / A0]×100%” to calculate the DPPH clearance rate, where A0 is the absorbance of the control group, A x is the absorbance of the sample group. Three replicates were set for each group, and the results were averaged.

[0100] (3) Inflammatory factor inhibition experiment - soothing

[0101] RAW264.7 macrophages were used as the research object, and the cell inflammation model was established by stimulating the cells with lipopolysaccharide (LPS) (bacterial endotoxin). Macrophages (1.0×10 4 / well) to a 12-well plate, incubated in an incubator at 37°C and 5% CO2 ventilation for 24 hours, and then added 4 μL of 1% (v / v) dilution obtained by diluting the plant fermentation obtained in Examples 1 to 4 and Comparative Examples 1 to 13 with water, and then incubated in an incubator at 37°C and 5% CO2 ventilation for 2 hours, and then LPS was added to a final concentration of 1 μg / mL in the dilution, and continued to incubate in an incubator at 37°C and 5% CO2 ventilation for 16 hours as a sample group.

[0102] A control group 1 (without adding the diluent of the plant fermentation product, but only adding LPS) and a control group 2 (without adding LPS, but only adding the diluent of the plant fermentation product) were set up.

[0103] The supernatant was collected and centrifuged, and the release level of the pro-inflammatory inflammatory factor TNF-α in RAW264.7 macrophages was detected by ELISA kit. The TNF-α inhibition rate was calculated according to the formula "TNF-α inhibition rate % = (inflammatory factor concentration in control group 1 - inflammatory factor concentration in sample group) / (inflammatory factor concentration in control group 1 - inflammatory factor concentration in control group 2) × 100%".

[0104] 2. Test Results

[0105] The test results are shown in Table 2.

[0106] Table 2

[0107] Superoxide anion clearance rate (%) DPPH clearance rate (%) TNF-α inhibition rate (%) Example 1 83.87 90.21 83.11 Example 2 78.44 88.04 82.00 Example 3 77.21 85.19 82.10 Example 4 55.09 63.92 59.99 Comparative Example 1 45.03 55.27 50.22 Comparative Example 2 44.84 53.36 46.24 Comparative Example 3 44.32 51.29 43.01 Comparative Example 4 44.30 50.32 42.35 Comparative Example 5 43.05 42.14 43.37 Comparative Example 6 43.08 42.26 45.81 Comparative Example 7 43.34 41.70 41.90 Comparative Example 8 38.98 38.45 40.34 Comparative Example 9 35.93 34.43 38.07 Comparative Example 10 35.23 34.98 35.06 Comparative Example 11 32.76 33.42 34.93 Comparative Example 12 29.45 32.02 32.65 Comparative Example 13 23.09 29.55 30.26

[0108] As can be seen from Table 2, the superoxide anion scavenging rate, DPPH scavenging rate, and TNF-α inhibition rate of the plant fermented products obtained in Examples 1 to 4 are significantly higher than those of the plant fermented products obtained in Comparative Examples 1 to 13, indicating that the present invention, by inoculating Acetobacter pasteurianus, Bifidobacterium longum, and Saccharomyces cerevisiae in a fermentation medium containing specific components for mixed fermentation, makes the obtained plant fermented products have more excellent anti-aging and soothing effects than products obtained by fermentation with other strains and other culture media, and are very suitable for use as and / or preparation of cosmetic or medical compositions.

[0109] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a plant fermentation product, characterized in that: Acetobacter pasteurianus, Bifidobacterium longum, and Saccharomyces cerevisiae are inoculated into a fermentation medium at a mass ratio of 0.8-1.2:1.8-2.2:1.8-2.2, and then a primary fermentation is performed at an oxygen content of 5%-6% and a temperature of 30-32°C for 24-48 hours, and then a fresh fermentation medium is added so that the mass ratio of the medium to the primary fermentation product is 0.8-1.2:3, and then a secondary fermentation is performed at an oxygen content of 5%-10% and a temperature of 28-30°C for 18-24 hours to obtain the product; The total inoculation concentration of Acetobacter pasteurianus, Bifidobacterium longum and Saccharomyces cerevisiae in the fermentation medium is 3wt% to 5wt%; the preparation method of the fermentation medium is: 2 to 4 parts by weight of dried cherry blossoms, 1 to 3 parts by weight of grape seeds, 1 to 2 parts by weight of oat kernels, 2 to 4 parts by weight of Edelweiss and 2 to 4 parts by weight of Dictyophora indica are added to 80 to 100 parts by weight of water to obtain a mixed solution, and then a composite enzyme is added for enzymolysis; the composite enzyme is cellulase, pectinase and neutral protease in a mass ratio of 1.8 to 2.2: 0.8 to 1.2: 1.8 to 2.

2.

2. The preparation method according to claim 1, characterized in that: The mass of the complex enzyme is 0.1% to 0.2% of the mass of the mixed solution.

3. The preparation method according to claim 1, characterized in that: The temperature of the enzymatic hydrolysis is 40-50°C.

4. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis time is 2 to 6 hours.

5. The plant fermentation product prepared by the method according to any one of claims 1 to 4.

6. Use of the plant fermentation product according to claim 5 in preparing a cosmetic composition.

7. A cosmetic composition, characterized in that: The invention comprises the plant fermentation product as claimed in claim 5, and cosmetically acceptable auxiliary materials.

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