Anti-aging, whitening and repairing yeast fermentation liquor and preparation method thereof

Abstract

The invention relates to the technical field of skin care products, and discloses an anti-aging, whitening and repairing yeast fermentation broth and a preparation method thereof.The anti-aging, whitening and repairing yeast fermentation broth comprises a yeast strain and a basic culture medium, and the yeast strain and the basic culture medium comprise glucose, yeast extract powder, magnesium sulfate, thiamine and riboflavin; the functional additive is prepared from 3-O-ethyl ascorbic acid, a bifidobacterium cell lysis product, nicotinamide, a daisy flower extract, dipotassium glycyrrhizinate, a reed and poria cocos extract, bisabolol, arbutin, coenzyme Q10 and sodium hyaluronate; and the synergist is prepared from tocopherol, squalane, hyaluronic acid oligosaccharide and ceramide. Through the synergistic effect of various components in the fermentation liquor, nicotinamide promotes collagen synthesis while whitening, sodium hyaluronate moisturizes and assists in repairing skin barriers, and through the combined effect of the components, the appearance of the skin can be improved, the physiological state of the skin can be fundamentally improved, and the health and vitality of the skin can be enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of skin care products, in particular to an anti-aging, whitening and repairing yeast fermentation liquid and a preparation method thereof. Background Art

[0002] With the change of modern lifestyle, people's skin faces various challenges, such as environmental pollution, ultraviolet radiation, life pressure, etc. These factors lead to skin aging, pigmentation, skin barrier damage and other problems. Consumers have a growing demand for skin care products that can comprehensively improve skin health.

[0003] In terms of skin aging, with age, collagen synthesis in the skin gradually decreases, cell metabolism slows down, and free radical damage to skin cells continues to accumulate, leading to sagging skin and increased wrinkles. Skin whitening issues have also attracted much attention. Melanocytes overproduce melanin under the stimulation of internal and external factors, leading to dull skin color, spots and other problems. In addition, damage to the skin barrier function is also a common skin problem. Once the skin barrier is damaged, moisture is easily lost, and harmful substances from the outside are more likely to invade the skin, causing inflammation, allergies and other skin discomfort symptoms.

[0004] Traditional skin care products often only target a single skin problem. Some whitening products only focus on inhibiting the production of melanin, but ignore the maintenance of the overall health of the skin. Some anti-aging products only focus on collagen supplementation without considering skin moisturizing and barrier repair. This situation has led to consumers needing to use a variety of skin care products with different functions to meet the various needs of the skin, which not only increases the cost of skin care, but may also bring potential skin risks due to the interaction between multiple product ingredients. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides an anti-aging, whitening and repairing yeast fermentation liquid and a preparation method thereof, which solves the problem that when caring for and maintaining the skin, a large number of skin care products need to be used to meet skin needs, which increases skin care costs and has potential skin risks caused by the simultaneous use of multiple products.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0007] An anti-aging, whitening and repairing yeast fermentation liquid, comprising:

[0008] A yeast strain and a basic culture medium, wherein the yeast strain and the basic culture medium include glucose, yeast extract powder, potassium dihydrogen phosphate, magnesium sulfate, thiamine and riboflavin;

[0009] Functional additives, including 3-O-ethyl ascorbic acid, bifidobacterium cell lysate, niacinamide, daisy flower extract, carnosine, lactobacillus fermentation lysate, dipotassium glycyrrhizinate, reed tuckahoe extract, bisabolol, arbutin, coenzyme Q10 and sodium hyaluronate;

[0010] The synergist includes tocopherol, squalane, hyaluronic acid oligosaccharide and ceramide.

[0011] Preferably, the yeast strain and the yeast strain in the basic culture medium include Saccharomyces cerevisiae, the yeast strain and the basic culture medium contain glucose 15-20 g / L, yeast extract 8-12 g / L, potassium dihydrogen phosphate 0.5-1 g / L, magnesium sulfate 0.2-0.5 g / L, thiamine 0.01-0.02 g / L and riboflavin 0.005-0.01 g / L, and the functional additives contain 3-O-ethyl ascorbic acid 0.5-1 g / L, bifidobacterium cell lysate 3-5 g / L, nicotinamide 2-4 g / L, daisy flower extract 1 -3g / L, carnosine 0.5-1.5g / L, lactobacillus fermentation lysate 3-6g / L, dipotassium glycyrrhizinate 1-2g / L, reed tuckahoe extract 2-4g / L, bisabolol 0.3-0.8g / L, arbutin 0.3-0.6g / L, coenzyme Q10 0.01-0.03g / L and sodium hyaluronate 0.1-0.3g / L, the amount of the synergist is tocopherol 0.1-0.5g / L, squalane 0.2-0.8g / L, hyaluronic acid oligosaccharide 0.1-0.3g / L and ceramide 0.05-0.2g / L.

[0012] A method for preparing an anti-aging, whitening and repairing yeast fermentation liquid comprises the following steps:

[0013] S1. Prepare culture medium: first add distilled water to the fermentation tank to provide sufficient solvent for dissolving subsequent components, then add potassium dihydrogen phosphate and magnesium sulfate and stir and mix evenly, then add yeast powder and stir and mix evenly, then add glucose and finally add thiamine and riboflavin and stir and mix evenly;

[0014] S2. Prepare functional additives: add bifidobacterium cell lysate and lactobacillus fermentation lysate to the prepared culture medium and stir evenly, then add nicotinamide, 3-O-ethyl ascorbic acid, and arbutin and stir evenly, then add daisy flower extract and reed Poria extract and stir evenly, finally add carnosine, coenzyme Q10, sodium hyaluronate, bisabolol, and dipotassium glycyrrhizinate and stir evenly, and then add synergist;

[0015] S3. Yeast activation: First, on a sterile operating table, use a sterile inoculation loop or inoculation needle to pick yeast cells from the preserved Saccharomyces cerevisiae strain, inoculate the picked yeast cells into the prepared activation medium, and then place the inoculated yeast cells in a constant temperature shaker to promote yeast activation. During the culture process, regularly observe the turbidity of the culture medium in the conical flask:

[0016] S4, fermentation culture: under aseptic operation conditions, slowly add the calculated volume of activated yeast cells into the fermentation medium in the fermenter, inoculate through a sterile pipe or directly pouring, and control the temperature in the fermenter at the same time. When the yeast absorbs the wave into the fermenter, stir it to allow the yeast cells to be evenly mixed with other solutions in the fermenter;

[0017] S5. Filtration and sterilization: The fermentation liquid is introduced into the feed port of the large membrane filtration equipment through a sterile pipeline. During the feeding process, the filtration is started and the pressure control system is turned on. As the filtration proceeds, the pressure in the system will gradually increase. By adjusting the valve, the filtration pressure is maintained within a constant pressure range. The filtered fermentation liquid flows into the receiving container from the discharge port.

[0018] Preferably, in S1, the amount of distilled water added is 70-80% of the final culture medium volume, potassium dihydrogen phosphate and magnesium sulfate are added with a stirring speed of 100-200 rpm for 3-5 minutes, then yeast extract is added with a stirring time of 5-8 minutes at a stirring speed of 200-300 rpm, then glucose is added with a stirring time of 3-5 minutes at a stirring speed of 200-300 rpm, and finally thiamine and riboflavin are added with a stirring speed of 100-200 rpm for 2-3 minutes.

[0019] Preferably, in S2, the stirring time of bifidobacterium cell lysate and lactobacillus fermentation lysate is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of niacinamide, 3-O-ethyl ascorbic acid and arbutin is 2-3 minutes, and the stirring speed is 100-200 rpm; the stirring time of daisy flower extract and reed Poria extract is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of carnosine, coenzyme Q10, sodium hyaluronate, bisabolol and dipotassium glycyrrhizinate is 3-5 minutes, and the stirring speed is 100-200 rpm.

[0020] Preferably, in S3, the temperature of the constant temperature shaker is 30-35° C., the shaking speed of the shaker is 150-200 times / minute, and the incubation time is 2-3 hours.

[0021] Preferably, in S4, the temperature of the fermentation tank is 28-32°C, the rotation speed of the fermentation tank is 200-300 rpm, the ventilation volume is 1-2vvm, the fermentation time is 48-72 hours, and the sampling and detection time is 4-6 hours / time.

[0022] Preferably, in S5, the initial filtration pressure of the filtration device is between 0.1-0.2 MPa, the constant pressure is 0.1-0.3 MPa, the pore size of the filter membrane is 0.22-0.45 μm, and the filtration flow rate is 1-10 L / min.

[0023] The present invention provides an anti-aging, whitening and repairing yeast fermentation liquid and a preparation method thereof. It has the following beneficial effects:

[0024] 1. The present invention has a comprehensive improvement effect on skin health through the synergistic effect of multiple ingredients in the fermentation liquid. The metabolites produced by the yeast strain during the fermentation process cooperate with the functional additives and enhancers. Niacinamide promotes collagen synthesis while whitening, while sodium hyaluronate moisturizes and helps repair the skin barrier. These ingredients work together to not only improve the appearance of the skin, but also fundamentally improve the physiological state of the skin and enhance the health and vitality of the skin.

[0025] 2. The bifidobacterium cell lysis products and lactobacillus fermentation lysate of the present invention regulate the balance of skin microecology, improve the ecological environment of the skin from the inside, inhibit the growth of harmful bacteria, and promote the reproduction of beneficial bacteria. The repair ingredients added externally repair the skin barrier and reduce the damage to the skin caused by external stimuli. The repair mechanism from the inside out can more effectively solve skin problems and improve the skin's self-repair ability and resistance.

[0026] 3. In the present invention, as the amount of each component increases within a reasonable range and the fermentation conditions are optimized, the anti-aging, whitening and repairing effects show a gradient change. This characteristic makes the formula and preparation method of the fermentation liquid adjustable, and can be adjusted according to the needs of people of different ages and skin types to achieve different degrees of anti-aging, whitening and repairing effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0028] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0029] Please refer to the attached Figure 1 The embodiment of the present invention provides an anti-aging, whitening and repairing yeast fermentation liquid, comprising:

[0030] Yeast strain and basic culture medium, the yeast strain and basic culture medium include glucose, yeast extract powder, potassium dihydrogen phosphate, magnesium sulfate, thiamine and riboflavin;

[0031] Functional additives, including 3-O-ethyl ascorbic acid, bifidobacterium cell lysate, niacinamide, daisy flower extract, carnosine, lactobacillus fermentation lysate, dipotassium glycyrrhizinate, reed tuckahoe extract, bisabolol, arbutin, coenzyme Q10 and sodium hyaluronate;

[0032] Synergists include tocopherol, squalane, hyaluronic acid oligosaccharides and ceramides.

[0033] The yeast strain and the basic culture medium include Saccharomyces cerevisiae. The amounts of glucose, yeast extract powder, potassium dihydrogen phosphate, magnesium sulfate, thiamine, thiamine, and riboflavin are 15-20 g / L, 0.5-1 g / L, 0.2-0.5 g / L, 0.01-0.02 g / L, and 0.005-0.01 g / L, respectively. The amounts of functional additives include 3-O-ethyl ascorbic acid, bifidobacterium cell lysate, nicotinamide, and daisy flower extract. 1-3 g / L L, carnosine 0.5-1.5g / L, lactobacillus fermentation lysate 3-6g / L, dipotassium glycyrrhizinate 1-2g / L, reed tuckahoe extract 2-4g / L, bisabolol 0.3-0.8g / L, arbutin 0.3-0.6g / L, coenzyme Q10 0.01-0.03g / L and sodium hyaluronate 0.1-0.3g / L, the amount of enhancer is tocopherol 0.1-0.5g / L, squalane 0.2-0.8g / L, hyaluronic acid oligosaccharide 0.1-0.3g / L and ceramide 0.05-0.2g / L.

[0034] Specifically, brewer's yeast is the core microorganism in the fermentation process. It converts nutrients in the culture medium into a variety of bioactive substances through metabolic activities. During the fermentation process, it can produce some metabolites with antioxidant and repair functions. These products work synergistically with the added functional ingredients to enhance the anti-aging, whitening and repair effects of the fermentation liquid; glucose, as the main carbon source, provides energy for the growth and metabolism of brewer's yeast. Yeast uses glucose for aerobic respiration or fermentation to generate energy to maintain the life activities of cells, including the synthesis of bioactive substances, cell division and other processes; yeast extract powder is a high-quality nitrogen source, rich in nutrients such as amino acids, peptides and multiple vitamins. These nutrients are essential for the growth and reproduction of yeast, and can meet the yeast's demand for nitrogen during the fermentation process and promote the synthesis of biological macromolecules such as proteins and enzymes in yeast cells; potassium dihydrogen phosphate provides phosphorus for yeast growth. Phosphorus is a component of important biological molecules such as nucleic acids and phospholipids in cells. At the same time, potassium dihydrogen phosphate also plays a role in maintaining the acid-base balance in cells, which helps to stabilize the microorganisms in yeast cells. environment, ensuring the normal physiological function of yeast; magnesium sulfate, providing magnesium ions, magnesium is a cofactor of many enzymes, and participates in a variety of enzymatic reactions in yeast cells, such as the regulation of the activity of key enzymes in glycolysis and respiratory chain, which is of great significance to the physiological processes of yeast such as energy metabolism and material synthesis; thiamine and riboflavin are vitamin substances, which participate in the metabolism in yeast cells as coenzymes. Thiamine (vitamin B1) participates in carbohydrate metabolism in cells, especially the oxidative decarboxylation process of pyruvate; riboflavin (vitamin B2) acts as a hydrogen donor in the biological oxidation process and participates in the electron transfer process of the respiratory chain. The two together promote the normal metabolism and growth of yeast cells.

[0035] A method for preparing an anti-aging, whitening and repairing yeast fermentation liquid comprises the following steps:

[0036] S1. Prepare culture medium: first add distilled water to the fermentation tank to provide sufficient solvent for dissolving subsequent components, then add potassium dihydrogen phosphate and magnesium sulfate and stir and mix evenly, then add yeast powder and stir and mix evenly, then add glucose and finally add thiamine and riboflavin and stir and mix evenly;

[0037] S2. Prepare functional additives: add bifidobacterium cell lysate and lactobacillus fermentation lysate to the prepared culture medium and stir evenly, then add nicotinamide, 3-O-ethyl ascorbic acid, and arbutin and stir evenly, then add daisy flower extract and reed Poria extract and stir evenly, finally add carnosine, coenzyme Q10, sodium hyaluronate, bisabolol, and dipotassium glycyrrhizinate and stir evenly, and then add synergist;

[0038] S3. Yeast activation: First, on a sterile operating table, use a sterile inoculation loop or inoculation needle to pick yeast cells from the preserved Saccharomyces cerevisiae strain, inoculate the picked yeast cells into the prepared activation medium, and then place the inoculated yeast cells in a constant temperature shaker to promote yeast activation. During the culture process, regularly observe the turbidity of the culture medium in the conical flask:

[0039] S4, fermentation culture: under aseptic operation conditions, slowly add the calculated volume of activated yeast cells into the fermentation medium in the fermenter, inoculate through a sterile pipe or directly pouring, and control the temperature in the fermenter at the same time. When the yeast absorbs the wave into the fermenter, stir it to allow the yeast cells to be evenly mixed with other solutions in the fermenter;

[0040] S5. Filtration and sterilization: The fermentation liquid is introduced into the feed port of the large membrane filtration equipment through a sterile pipeline. During the feeding process, the filtration is started and the pressure control system is turned on. As the filtration proceeds, the pressure in the system will gradually increase. By adjusting the valve, the filtration pressure is maintained within a constant pressure range. The filtered fermentation liquid flows into the receiving container from the discharge port.

[0041] In S1, the amount of distilled water added is 70-80% of the final culture medium volume, potassium dihydrogen phosphate and magnesium sulfate are added with stirring speed of 100-200 rpm for 3-5 minutes, then yeast extract powder is added with stirring time of 5-8 minutes at a stirring speed of 200-300 rpm, then glucose is added with stirring time of 3-5 minutes at a stirring speed of 200-300 rpm, finally thiamine and riboflavin are added with stirring speed of 100-200 rpm for 2-3 minutes.

[0042] Specifically, distilled water is used as a solvent to provide a dissolving medium for other components in the culture medium. The distilled water that accounts for the final volume of the culture medium is added first to ensure that various solutes added subsequently have enough space to dissolve and mix, while avoiding the situation where the solutes are difficult to dissolve due to excessive concentration of the solution or the local concentration is too high to affect the quality of the culture medium. Potassium dihydrogen phosphate and magnesium sulfate are mineral components in the culture medium. Stirring at a stirring speed of 100-200 rpm for 3-5 minutes can make these two minerals fully dissolved and evenly dispersed in distilled water. A lower stirring speed can prevent the solution from splashing. At the same time, this stirring time is enough for them to dissolve and form a relatively stable ionic environment, laying the foundation for the subsequent dissolution of other components. Thiamine and riboflavin are vitamin substances. They may be destroyed at a higher stirring speed or a longer stirring time. Stirring at a stirring speed of 100-200 rpm for 2-3 minutes can make them evenly dispersed in the solution, while avoiding their structural destruction or loss of activity due to excessive stirring, thereby ensuring that they can normally play a regulatory role such as coenzymes in the growth and metabolism of yeast.

[0043] In S2, the stirring time of bifidobacterium cell lysate and lactobacillus fermentation lysate is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of niacinamide, 3-O-ethyl ascorbic acid and arbutin is 2-3 minutes, and the stirring speed is 100-200 rpm; the stirring time of daisy flower extract and reed tuckahoe extract is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of carnosine, coenzyme Q10, sodium hyaluronate, bisabolol and dipotassium glycyrrhizinate is 3-5 minutes, and the stirring speed is 100-200 rpm.

[0044] Specifically, the bifidobacterium cell lysate and the lactobacillus fermentation lysate contain a variety of bioactive ingredients, such as polypeptides, polysaccharides, etc., which can be quickly and evenly dispersed in the culture medium by stirring at a stirring speed of 200-300 rpm for 3-5 minutes. Such stirring speed and time help these complex bioactive ingredients to be fully mixed with other ingredients in the culture medium, ensuring that they can interact with yeast and other substances during the fermentation process to play functions such as regulating skin microecology and promoting skin repair. Nicotinamide, 3-O-ethyl ascorbic acid and arbutin are all functional small molecules. Stirring at a relatively low stirring speed of 100-200 rpm for 2-3 minutes can ensure that they are evenly dispersed in the culture medium while avoiding the shear force generated by excessive stirring speed on these small molecules. The texture is destroyed, and uniform dispersion helps them to play the functions of whitening and anti-aging during the fermentation process, and synergize with other ingredients. Daisy flower extract and reed poria extract are plant-derived ingredients with relatively complex ingredients. Stirring at a stirring speed of 200-300 rpm for 3-5 minutes can make the active ingredients in these extracts fully dissolved and evenly dispersed in the culture medium, which is conducive to their interaction with other ingredients during the fermentation process, and play the functions of whitening, moisturizing and repairing the skin barrier. These ingredients have different functions in the fermentation broth, such as anti-aging, repair, anti-inflammatory, etc. Stirring at a stirring speed of 100-200 rpm for 3-5 minutes can make them evenly dispersed in the culture medium without being destroyed, ensuring that they synergize with other ingredients during the fermentation process to play their respective functions.

[0045] In S3, the temperature of the constant temperature shaker is 30-35°C, the shaking speed of the shaker is 150-200 times / minute, and the incubation time is 2-3 hours.

[0046] Specifically, 30°C is the appropriate temperature for activating brewer's yeast. This temperature can ensure that the enzymes in the yeast cells have high activity, so that the yeast cells can metabolize normally, including the uptake and conversion of nutrients and the synthesis of bioactive substances. If the temperature is too high or too low, it will affect the activity of the enzymes in the yeast cells, thereby affecting the activation effect of the yeast, which may cause the yeast to grow slowly or die. The oscillation speed of 150-200 times / minute can fully mix the activated culture medium and yeast cells in the conical flask. On the one hand, it can evenly distribute the yeast cells in the culture medium to prevent the yeast cells from settling at the bottom of the conical flask and causing local nutrient deficiency or accumulation of metabolic waste; on the other hand, oscillation can increase the oxygen content in the culture medium, because yeast needs oxygen for aerobic respiration during the activation process, and the appropriate oscillation speed helps to provide sufficient oxygen for the yeast cells, thereby promoting the activation of the yeast. The incubation time of 2-3 hours is enough for brewer's yeast to recover from a dormant state to an active growth state.

[0047] In S4, the temperature of the fermentation tank is 28-32°C, the rotation speed of the fermentation tank is 200-300 rpm, the ventilation volume is 1-2vvm, the fermentation time is 48-72 hours, and the sampling and detection time is 4-6 hours / time.

[0048] Specifically, 28-32°C will neither cause slow yeast metabolism due to low temperature nor inactivate yeast enzymes due to high temperature, thereby ensuring the normal progress of the fermentation process and being beneficial to the production of fermentation products with anti-aging, whitening and repairing functions. A rotation speed of 200-300 rpm can ensure that the fermentation liquid in the fermentation tank is fully mixed. The ventilation volume is set to 1-2vvm to provide an appropriate amount of oxygen for yeast fermentation, which is helpful for yeast growth and synthesis of bioactive substances in the early stage of fermentation and avoids the adverse effects caused by insufficient or excessive ventilation. The fermentation time is determined to be 48-72 hours. During this period, the yeast can make full use of nutrients to complete growth and synthesis of metabolites to form a fermentation liquid with anti-aging, whitening and repairing functions, avoiding problems caused by too short or too long fermentation time. The sampling and detection time is set to once every 4-6 hours, so that the yeast growth, nutrient consumption and fermentation product production during the fermentation process can be monitored in real time, providing a basis for adjusting the fermentation conditions to obtain qualified fermentation liquid.

[0049] In S5, the initial filtration pressure of the filtration equipment is between 0.1-0.2MPa, the constant pressure is 0.1-0.3MPa, the pore size of the filter membrane is 0.22-0.45μm, and the filtration flow rate is 1-10L / min.

[0050] Specifically, the initial filtration pressure of the filtration equipment is set between 0.1-0.2MPa. This pressure can provide a suitable driving force for the fermentation liquid at the beginning of filtration sterilization, ensuring that it starts to pass through the filter membrane smoothly and does not cause initial impact on the filter membrane. During the entire filtration sterilization process, the pressure must be kept constant in the range of 0.1-0.3MPa. Too low pressure will result in low filtration efficiency, long filtration time and easy contamination. Too high pressure may damage the filter membrane, affecting the sterilization effect and product quality. The pore size of the filter membrane is set to 0.22-0.45μm. This pore size can effectively intercept microorganisms in the fermentation broth, because the size of microorganisms is mostly within the interceptable range of this pore size, and it can allow the effective ingredients in the fermentation broth to pass smoothly, thereby achieving the purpose of filtration sterilization and retaining beneficial ingredients.

[0052] Embodiment 1:

[0053] Yeast strain and basal culture medium: Saccharomyces cerevisiae, 15g / L glucose, 8g / L yeast extract, 0.5g / L potassium dihydrogen phosphate, 0.2g / L magnesium sulfate, 0.01g / L thiamine and 0.005g / L riboflavin, functional additives 0.5g / L 3-O-ethyl ascorbic acid, 3g / L bifidobacterium cell lysate, 2g / L niacinamide, 1g / L daisy flower extract, 0.5g / L carnosine, 3g / L lactobacillus fermentation lysate, 1g / L dipotassium glycyrrhizinate, 2g / L reed tuckahoe extract, 0.3g / L bisabolol, 0.3g / L arbutin, 0.01g / L coenzyme Q10 and 0.1g / L sodium hyaluronate, synergists 0.1g / L tocopherol, 0.2g / L squalane, 0.1g / L hyaluronic acid oligosaccharide and 0.05g / L ceramide.

[0054] Yeast activation: According to the above yeast activation steps, brewer's yeast was inoculated into the activation medium, cultured in a shaker at 30°C and 150 r / min for 2 hours, the activated yeast cells were inoculated into the fermentation medium at an inoculum rate of 5%, and fermented at 28°C, a stirring speed of 200 r / min and a ventilation volume of 1 vvm for 48 hours, and samples were taken regularly during the fermentation process.

[0055] Embodiment 2:

[0056] Yeast strain and basal culture medium: Saccharomyces cerevisiae, glucose 18g / L, yeast extract 10g / L, potassium dihydrogen phosphate 0.8g / L, magnesium sulfate 0.3g / L, thiamine 0.015g / L and riboflavin 0.008g / L, functional additives 3-O-ethyl ascorbic acid 0.8g / L, bifidobacterium cell lysate 4g / L, niacinamide 3g / L, daisy flower extract 2g / L, carnosine 1g / L, lactobacillus fermentation lysate 4g / L, dipotassium glycyrrhizinate 1.5g / L, reed tuckahoe extract 3g / L, bisabolol 0.5g / L, arbutin 0.5g / L, coenzyme Q100.02g / L and sodium hyaluronate 0.2g / L, synergists tocopherol 0.3g / L, squalane 0.5g / L, hyaluronic acid oligosaccharide 0.2g / L and ceramide 0.1g / L.

[0057] The same yeast activation conditions as in Example 1 were used, with culturing for 2.5 hours, inoculation of activated yeast cells at an inoculum size of 8% (v / v), and fermentation for 60 hours at 30° C., a stirring speed of 250 r / min, and a ventilation volume of 1.5 vvm.

[0058] Embodiment 3:

[0059] Yeast strain and basal culture medium: Saccharomyces cerevisiae, glucose 20g / L, yeast extract 12g / L, potassium dihydrogen phosphate 1g / L, magnesium sulfate 0.5g / L, thiamine 0.02g / L and riboflavin 0.01g / L, functional additives 3-O-ethyl ascorbic acid 1g / L, bifidobacterium cell lysate 5g / L, niacinamide 4g / L, daisy flower extract 3g / L, carnosine 1.5g / L, lactobacillus fermentation lysate 6g / L, dipotassium glycyrrhizinate 2g / L, reed tuckahoe extract 4g / L, bisabolol 0.8g / L, arbutin 0.6g / L, coenzyme Q100.03g / L and sodium hyaluronate 0.3g / L, synergists tocopherol 0.5g / L, squalane 0.8g / L, hyaluronic acid oligosaccharide 0.3g / L and ceramide 0.2g / L.

[0060] The same yeast activation operation as above was carried out, with a cultivation time of 3 hours, an inoculum size of 10% (v / v), and fermentation time of 72 hours at 32°C, a stirring speed of 300 r / min and aeration of 2 vvm.

[0061] Table 1:

[0062]

[0063]

[0064] It can be seen from Table 1 that with the increase of yeast strains and the amount of each component in the basic culture medium, the overall effect of the fermentation liquid shows an increasing trend, which is reflected in the more obvious effects of skin firmness, reduction of fine lines and improvement of sagging. In terms of whitening, the degree of lightening of skin color gradually deepens; in terms of repair, the skin barrier repair effect is getting better and better, and the skin's ability to resist external stimuli is enhanced. This shows that the yeast strain and the amount of basic culture medium affect the growth and metabolism of yeast, and provide different degrees of nutritional support for the fermentation process, thereby affecting the efficacy of the final fermentation liquid.

[0065] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An anti-aging, whitening and repairing yeast fermentation liquid, characterized in that: include: A yeast strain and a basic culture medium, wherein the yeast strain and the basic culture medium include glucose, yeast extract powder, potassium dihydrogen phosphate, magnesium sulfate, thiamine and riboflavin; Functional additives, including 3-O-ethyl ascorbic acid, bifidobacterium cell lysate, niacinamide, daisy flower extract, carnosine, lactobacillus fermentation lysate, dipotassium glycyrrhizinate, reed tuckahoe extract, bisabolol, arbutin, coenzyme Q10 and sodium hyaluronate; The synergist includes tocopherol, squalane, hyaluronic acid oligosaccharide and ceramide.

2. The anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: The yeast strain and the basic culture medium include Saccharomyces cerevisiae, the yeast strain and the basic culture medium include 15-20 g / L of glucose, 8-12 g / L of yeast extract, 0.5-1 g / L of potassium dihydrogen phosphate, 0.2-0.5 g / L of magnesium sulfate, 0.01-0.02 g / L of thiamine and 0.005-0.01 g / L of riboflavin, and the functional additives include 0.5-1 g / L of 3-O-ethyl ascorbic acid, 3-5 g / L of bifidobacterium cell lysate, 2-4 g / L of nicotinamide, 1-3 g / L of daisy flower extract. g / L, carnosine 0.5-1.5g / L, lactobacillus fermentation lysate 3-6g / L, dipotassium glycyrrhizinate 1-2g / L, reed tuckahoe extract 2-4g / L, bisabolol 0.3-0.8g / L, arbutin 0.3-0.6g / L, coenzyme Q10 0.01-0.03g / L and sodium hyaluronate 0.1-0.3g / L, the amount of the synergist is tocopherol 0.1-0.5g / L, squalane 0.2-0.8g / L, hyaluronic acid oligosaccharide 0.1-0.3g / L and ceramide 0.05-0.2g / L.

3. A method for preparing an anti-aging, whitening and repairing yeast fermentation liquid, applied to an anti-aging, whitening and repairing yeast fermentation liquid according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1. Prepare culture medium: first add distilled water to the fermentation tank to provide sufficient solvent for dissolving subsequent components, then add potassium dihydrogen phosphate and magnesium sulfate and stir and mix evenly, then add yeast powder and stir and mix evenly, then add glucose and finally add thiamine and riboflavin and stir and mix evenly; S2. Prepare functional additives: add bifidobacterium cell lysate and lactobacillus fermentation lysate to the prepared culture medium and stir evenly, then add nicotinamide, 3-O-ethyl ascorbic acid, and arbutin and stir evenly, then add daisy flower extract and reed Poria extract and stir evenly, finally add carnosine, coenzyme Q10, sodium hyaluronate, bisabolol, and dipotassium glycyrrhizinate and stir evenly, and then add synergist; S3. Yeast activation: First, on a sterile operating table, use a sterile inoculation loop or inoculation needle to pick yeast cells from the preserved Saccharomyces cerevisiae strain, inoculate the picked yeast cells into the prepared activation medium, and then place the inoculated yeast cells in a constant temperature shaker to promote yeast activation. During the culture process, regularly observe the turbidity of the culture medium in the conical flask: S4, fermentation culture: under aseptic operation conditions, slowly add the calculated volume of activated yeast cells into the fermentation medium in the fermenter, inoculate through a sterile pipe or directly pouring, and control the temperature in the fermenter at the same time. When the yeast absorbs the wave into the fermenter, stir it to allow the yeast cells to be evenly mixed with other solutions in the fermenter; S5. Filtration and sterilization: The fermentation liquid is introduced into the feed port of the large membrane filtration equipment through a sterile pipeline. During the feeding process, the filtration is started and the pressure control system is turned on. As the filtration proceeds, the pressure in the system will gradually increase. By adjusting the valve, the filtration pressure is maintained within a constant pressure range. The filtered fermentation liquid flows into the receiving container from the discharge port.

4. The method for preparing an anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: In S1, the amount of distilled water added is 70-80% of the final culture medium volume, potassium dihydrogen phosphate and magnesium sulfate are added with stirring speed of 100-200 rpm for 3-5 minutes, then yeast extract powder is added with stirring time of 5-8 minutes at a stirring speed of 200-300 rpm, then glucose is added with stirring time of 3-5 minutes at a stirring speed of 200-300 rpm, finally thiamine and riboflavin are added with stirring speed of 100-200 rpm for 2-3 minutes.

5. The method for preparing an anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: In S2, the stirring time of bifidobacterium cell lysate and lactobacillus fermentation lysate is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of niacinamide, 3-O-ethyl ascorbic acid and arbutin is 2-3 minutes, and the stirring speed is 100-200 rpm; the stirring time of daisy flower extract and reed tuckahoe extract is 3-5 minutes, and the stirring speed is 200-300 rpm; the stirring time of carnosine, coenzyme Q10, sodium hyaluronate, bisabolol and dipotassium glycyrrhizinate is 3-5 minutes, and the stirring speed is 100-200 rpm.

6. The method for preparing an anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: In S3, the temperature of the constant temperature shaker is 30-35° C., the shaking speed of the shaker is 150-200 times / minute, and the incubation time is 2-3 hours.

7. The method for preparing an anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: In S4, the temperature of the fermentation tank is 28-32° C., the rotation speed of the fermentation tank is 200-300 rpm, the ventilation volume is 1-2 vvm, the fermentation time is 48-72 hours, and the sampling and detection time is 4-6 hours / time.

8. The method for preparing an anti-aging, whitening and repairing yeast fermentation liquid according to claim 1, characterized in that: In S5, the initial filtration pressure of the filtration equipment is between 0.1-0.2 MPa, the constant pressure is 0.1-0.3 MPa, the pore size of the filter membrane is 0.22-0.45 μm, and the filtration flow rate is 1-10 L / min.

Images