Preparation method and application of yeast leukowhitening agent

Abstract

The invention provides a preparation method and application of yeast leukowhitening essence, and belongs to the technical field of cosmetics. Comprising a culture medium and live yeast, and the culture medium is prepared from the following raw materials: honey, chamomile, liquorice, rhizoma smilacis glabrae and sea-buckthorn. The honey is used as a main substance of a culture medium, a large number of carbon sources are contained, so that the yeast is rapidly proliferated, active substances in the chamomile, the liquorice, the rhizoma smilacis glabrae and the sea-buckthorn are decomposed, a large number of whitening and anti-oxidation components are generated, and the whitening and anti-oxidation performance of the prepared yeast whitening essence is synergistically improved together with the natural preservative tea polyphenol, so that the whitening and anti-oxidation effects of the yeast whitening essence are improved. The effects of preserving moisture, moistening skin, resisting wrinkles and the like are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of cosmetics, and in particular to a preparation method and application of yeast leucin. Background Art

[0002] Skin care products are products that can protect the skin, usually including toners, essences, lotions, creams, etc. Skin care products can regulate the skin condition, thereby making people's faces more radiant. Among them, whitening factor is a kind of skin care product with a relatively viscous texture, which can better moisturize and hydrate the skin. At the same time, by adding corresponding active ingredients to the cream, the cream can also have good anti-aging and whitening effects. Among them, yeast extract is often added to the cream because it has good moisturizing, whitening, anti-aging and sun protection effects.

[0003] However, the inventors have found that the whitening and antioxidant effects of the commonly used leucine containing yeast extract are not very significant. Summary of the invention

[0004] The purpose of the present invention is to propose a preparation method and application of yeast whitening agent, wherein yeast uses honey as the main substance of the culture medium, contains a large amount of carbon source, so that the yeast proliferates rapidly, and decomposes the active substances in chamomile, licorice, smilax glabra, and sea buckthorn, and produces a large amount of whitening and antioxidant components. Together with the natural preservative tea polyphenols, the whitening and antioxidant properties of the prepared yeast whitening agent are synergistically improved, and the yeast whitening agent has the effects of moisturizing, nourishing the skin, and anti-wrinkle.

[0005] The technical solution of the present invention is achieved in this way:

[0006] The invention provides a yeast leucine, comprising a culture medium and live yeast, wherein the culture medium is prepared from the following raw materials: honey, chamomile, liquorice, smilax glabra and seabuckthorn.

[0007] As a further improvement of the present invention, the culture is prepared from the following raw materials in parts by weight: 75-85 parts of honey, 3-7 parts of chamomile, 3-7 parts of licorice, 3-7 parts of Smilax glabra, and 3-7 parts of sea buckthorn.

[0008] As a further improvement of the present invention, the culture is prepared from the following raw materials in parts by weight: 80 parts of honey, 5 parts of chamomile, 5 parts of licorice, 5 parts of Smilax glabra, and 5 parts of sea buckthorn.

[0009] As a further improvement of the present invention, the live yeast is Saccharomyces cerevisiae or Saccharomyces boulardii.

[0010] The present invention further protects a method for preparing the above yeast leucine, comprising the following steps:

[0011] S1. inoculating live yeast into a sterilized culture medium, activating the culture, and obtaining a bacterial seed solution;

[0012] S2. Inoculate the bacterial seed liquid into the culture medium, ferment and culture, add preservatives, filter, microfilter, and package to obtain yeast leucine.

[0013] As a further improvement of the present invention, the activation culture conditions are 30-35°C, 100-200r / min, and culture for 18-24h.

[0014] As a further improvement of the present invention, the bacterial content of the bacterial seed liquid is 10 8 -10 9 cfu / mL.

[0015] As a further improvement of the present invention, the inoculation amount is 2-3 v / v%.

[0016] As a further improvement of the present invention, the fermentation culture conditions are 33-37°C, 100-200r / min, and culture for 60-84h.

[0017] As a further improvement of the present invention, the preservative is tea polyphenols, and the added amount is 1-1.5wt% of the total mass of the system.

[0018] The present invention further protects the use of the yeast leucin in preparing cosmetics.

[0019] The present invention has the following beneficial effects:

[0020] The yeast of the present invention uses honey as the main substance of the culture medium, which contains a large amount of carbon source to enable the yeast to proliferate rapidly, and decompose the active substances in chamomile, licorice, smilax glabra and sea buckthorn to produce a large amount of whitening and antioxidant components. Together with the natural preservative tea polyphenols, the whitening and antioxidant properties of the prepared yeast whitening agent are synergistically improved, and the yeast whitening agent has the effects of moisturizing, nourishing the skin, and anti-wrinkle. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] Example 1

[0023] This embodiment provides a method for preparing yeast leucine, the preparation method comprising the following steps:

[0024] S1. Preparation of culture medium: The raw materials (weight parts: 75 parts of honey, 3 parts of chamomile, 3 parts of licorice, 3 parts of smilax glabra, 3 parts of sea buckthorn) were mixed uniformly to prepare a culture medium;

[0025] S2. Activation of strains: Inoculate live Saccharomyces cerevisiae into sterilized Gould's medium and culture at 30°C, 100 r / min, for 18 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0026] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation rate of 2 v / v%, culture at 33°C, 100 r / min, ferment for 60 h, add tea polyphenols at an amount of 1 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0027] Example 2

[0028] This embodiment provides a method for preparing yeast leucine, the preparation method comprising the following steps:

[0029] S1. Preparation of culture medium: The raw materials (weight parts: 85 parts of honey, 7 parts of chamomile, 7 parts of licorice, 7 parts of smilax glabra, 7 parts of sea buckthorn) were mixed to obtain a culture medium;

[0030] S2. Activation of strains: Inoculate live Saccharomyces cerevisiae into sterilized Gould's medium and culture at 35°C, 200 r / min, for 24 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0031] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation rate of 3 v / v%, culture at 37°C, 200 r / min, ferment for 84 h, add tea polyphenols at an amount of 1.5 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0032] Example 3

[0033] This embodiment provides a method for preparing yeast leucine, the preparation method comprising the following steps:

[0034] S1. Preparation of culture medium: The raw materials (parts by weight: 80 parts of honey, 5 parts of chamomile, 5 parts of licorice, 5 parts of Smilax glabra, 5 parts of sea buckthorn) were mixed to obtain a culture medium;

[0035] S2. Activation of strains: Live Saccharomyces boulardii was inoculated into sterilized Gould's medium and cultured at 32°C, 140 r / min for 21 h to obtain a culture medium with a bacterial count of 10 8 -10 9cfu / mL of bacterial seed solution;

[0036] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation amount of 2.5 v / v%, culture at 35°C, 140 r / min, ferment for 72 hours, add tea polyphenols at an amount of 1.2 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0037] Comparative Example 1

[0038] The difference compared with Example 3 is that chamomile is not added.

[0039] The details are as follows:

[0040] S1. Preparation of culture medium: The raw materials (weight parts: 80 parts of honey, 5 parts of licorice, 5 parts of Smilax glabra, 5 parts of seabuckthorn) were mixed uniformly to obtain a culture medium;

[0041] S2. Activation of strains: Live Saccharomyces boulardii was inoculated into sterilized Gould's medium and cultured at 32°C, 140 r / min for 21 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0042] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation amount of 2.5 v / v%, culture at 35°C, 140 r / min, ferment for 72 hours, add tea polyphenols at an amount of 1.2 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0043] Comparative Example 2

[0044] Compared with Example 3, the difference is that liquorice is not added.

[0045] The details are as follows:

[0046] S1. Preparation of culture medium: The raw materials (parts by weight: 80 parts of honey, 5 parts of chamomile, 5 parts of smilax glabra, 5 parts of sea buckthorn) were mixed to obtain a culture medium;

[0047] S2. Activation of strains: Live Saccharomyces boulardii was inoculated into sterilized Gould's medium and cultured at 32°C, 140 r / min for 21 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0048] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation amount of 2.5 v / v%, culture at 35°C, 140 r / min, ferment for 72 hours, add tea polyphenols at an amount of 1.2 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0049] Comparative Example 3

[0050] Compared with Example 3, the difference is that no Smilax glabra was added.

[0051] The details are as follows:

[0052] S1. Preparation of culture medium: The raw materials (parts by weight: 80 parts of honey, 5 parts of chamomile, 5 parts of licorice, 5 parts of sea buckthorn) were mixed to obtain a culture medium;

[0053] S2. Activation of strains: Live Saccharomyces boulardii was inoculated into sterilized Gould's medium and cultured at 32°C, 140 r / min for 21 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0054] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation amount of 2.5 v / v%, culture at 35°C, 140 r / min, ferment for 72 hours, add tea polyphenols at an amount of 1.2 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0055] Comparative Example 4

[0056] Compared with Example 3, the difference is that no sea buckthorn is added.

[0057] The details are as follows:

[0058] S1. Preparation of culture medium: The raw materials (weight parts: 80 parts of honey, 5 parts of chamomile, 5 parts of licorice, 5 parts of Smilax glabra) were mixed uniformly to obtain a culture medium;

[0059] S2. Activation of strains: Live Saccharomyces boulardii was inoculated into sterilized Gould's medium and cultured at 32°C, 140 r / min for 21 h to obtain a culture medium with a bacterial count of 10 8 -10 9 cfu / mL of bacterial seed solution;

[0060] S3. Fermentation: inoculate the bacterial seed liquid into the culture medium at an inoculation amount of 2.5 v / v%, culture at 35°C, 140 r / min, ferment for 72 hours, add tea polyphenols at an amount of 1.2 wt% of the total mass of the system, filter, microfilter, and package to obtain yeast leucine.

[0061] Test Example 1

[0062] The yeast leucine prepared in Examples 1-3 and Comparative Examples 1-4 of the present invention was subjected to the inhibition test of tyrosinase at different concentrations according to the method of T / SHRH 015-2018, and IC 50 The results are shown in Table 1.

[0063] Table 1

[0064] Group <![CDATA[IC 50 Value (mg / mL)]]> Example 1 103.55 Example 2 101.12 Example 3 100.84 Comparative Example 1 223.11 Comparative Example 2 189.55 Comparative Example 3 204.17 Comparative Example 4 257.34

[0065] It can be seen from the above table that the yeast leucine prepared in Examples 1-3 of the present invention has good tyrosinase inhibitory activity.

[0066] Test Example 2

[0067] The yeast leucine obtained in Examples 1-3 and Comparative Examples 1-4 of the present invention was subjected to the inhibition experiment of DPPH free radicals at different concentrations according to the method of T / SHRH 006-2018, and IC 50 The results are shown in Table 1.

[0068] Table 1

[0069] Group <![CDATA[IC 50 Value (mg / mL)]]> Example 1 1.43 Example 2 1.39 Example 3 1.37 Comparative Example 1 3.57 Comparative Example 2 7.52 Comparative Example 3 5.92 Comparative Example 4 10.29

[0070] It can be seen from the above table that the yeast leucine prepared in Examples 1-3 of the present invention has good DPPH free radical inhibitory activity.

[0071] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A yeast leucin, It is characterized in that The invention comprises a culture medium and live yeast, wherein the culture medium is prepared from the following raw materials: honey, chamomile, liquorice, smilax glabra and seabuckthorn.

2. The yeast leucine according to claim 1, It is characterized in that The culture is prepared from the following raw materials in parts by weight: 75-85 parts of honey, 3-7 parts of chamomile, 3-7 parts of liquorice, 3-7 parts of smilax glabra, and 3-7 parts of sea buckthorn.

3. The yeast leucine according to claim 2, It is characterized in that The culture is prepared from the following raw materials in parts by weight: 80 parts of honey, 5 parts of chamomile, 5 parts of liquorice, 5 parts of smilax glabra, and 5 parts of sea buckthorn.

4. The yeast leucine according to claim 1, It is characterized in that The live yeast is Saccharomyces cerevisiae or Saccharomyces boulardii.

5. A method for preparing yeast leucine according to any one of claims 1 to 4, It is characterized in that The following steps are involved: S1. inoculating live yeast into a sterilized culture medium, activating the culture, and obtaining a bacterial seed solution; S2. Inoculate the bacterial seed liquid into the culture medium, ferment and culture, add preservatives, filter, microfilter, and package to obtain yeast leucine.

6. The preparation method according to claim 5, It is characterized in that The activation culture conditions are 30-35° C., 100-200 r / min, and culture for 18-24 hours.

7. The preparation method according to claim 5, It is characterized in that The bacterial content of the bacterial seed liquid is 10 8 -10 9 cfu / mL.

8. The preparation method according to claim 5, It is characterized in that The inoculation amount is 2-3 v / v%; the fermentation culture conditions are 33-37° C., 100-200 r / min, and culture for 60-84 hours.

9. The preparation method according to claim 5, It is characterized in that The preservative is tea polyphenols, and the added amount is 1-1.5wt% of the total mass of the system.

10. Use of the yeast leucin according to any one of claims 1 to 3 in the preparation of cosmetics.