Composition containing kava pepper and mung bean seed extracts, preparation method and application

Abstract

The invention belongs to the technical field of cosmetic raw materials, and particularly provides a composition containing kava pepper and mung bean seed extracts, a preparation method and application. The preparation method of the mung bean seed extract is specifically optimized, for example, a lactobacillus plantarum strain, a lactobacillus johnsonii strain and a lactobacillus acidophilus strain are compounded and used for fermenting sprouted mung bean liquid, and a fermentation culture medium, fermentation environment conditions and the like are optimized; the nutritional ingredients of protein, glycine, inorganic salt and the like in the prepared mung bean seed extract are effectively improved, so that the prepared composition containing the kava pepper and the mung bean seed extract and the cosmetics thereof can show excellent effects of moisturizing and repairing, resisting inflammation, resisting aging, instantly calming, easing pain and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetic raw materials, and particularly relates to a composition containing kava pepper and mung bean seed extracts, a preparation method and application thereof. Background Art

[0002] As people age, their skin will undergo various aging changes, such as dryness, loss of elasticity, fine lines and wrinkles, dullness and pigmentation, etc. The skin also becomes more sensitive to external stimuli and takes a long time to repair inflammation and allergic symptoms such as peeling, redness, and acne caused by external stimuli. Based on this, many cosmetics containing functional ingredients have been developed on the market to resist or delay aging, while also solving a series of skin problems.

[0003] Piper MethystICUM leaf / root / stem extract has many pharmacological effects such as sedation, hypnosis, antibacterial and analgesia, and is widely used in nutritional supplements and herbal preparations in Europe and the United States. It mainly contains ingredients such as kavalactone and kavalpyrone. There are 6 types of kavalactone, namely capsaicin, dihydrocapsaicin, capsaicin bitter, dihydrocapsaicin bitter, methoxy capsaicin and demethoxy capsaicin. At present, Piper MethystICUM leaf / root / stem extract has been used in cosmetics for conditioning, sterilization and soothing effects.

[0004] Mung bean (Phaseolus) has been used as a staple food in North Asia for a long time. Traditional Chinese medicine believes that mung bean has the effects of clearing away heat and detoxifying, treating the initial stage of carbuncle and swelling, and is used for heat dissipation, lowering blood pressure and cholesterol, diuresis, detoxification (for pesticides and lead) and burns. It has excellent and potent activity against various skin diseases and eliminates some skin inflammation. At present, there have been studies on adding mung bean powder directly to cosmetics, but this method has great limitations on the dosage form of cosmetics and can usually only be applied to powders or ointments. In order to make more extensive use of the active ingredients of mung beans, researchers have begun to explore ways to extract the active ingredients from mung beans, such as water extraction, ethanol or polyol extraction, and microbial fermentation. Among them, the microbial fermentation method can effectively avoid the irritation of mung bean polyphenols in mung bean extracts to the skin, and can also add new active substances to improve the biological activity and functionality of the extracts. Although kava leaf / root / stem extract and mung bean seed extract are publicly used as cosmetic raw materials in cosmetics, the anti-inflammatory, anti-aging, repair, hydrating and moisturizing effects of the active ingredients in these cosmetics are still not ideal.

[0005] For example, patent TWI388343B discloses an anti-skin aging cosmetic ingredient containing fermented and enzyme-treated mung bean extract and a method of using the same. The mung bean extract is prepared by fermenting mung beans using yeast or lactic acid bacteria to prepare a fermentation liquid, and then the fermentation liquid is acted on with proteases to produce active ingredients of the mung bean extract. Although the mung bean extract has shown the effects of preventing skin aging, improving fine lines or moisturizing the skin, the above effects still need to be improved. Summary of the invention

[0006] The purpose of the present invention is to prepare a composition containing kava pepper and mung bean seed extracts with excellent moisturizing, anti-inflammatory, anti-aging and long-term stability by optimizing raw material components, and to make it have excellent sedative, analgesic and soothing effects.

[0007] First, the present invention provides a composition containing kava pepper and mung bean seed extract; by total mass, the components of the composition include 1-10% of kava pepper leaf / root / stem extract and 1-6% of mung bean seed extract. Kava pepper leaf / root / stem is rich in kavalactone, including a series of chemical substances with sedative and soothing effects such as cyperine, capsaicin, dioxycapsaicin, etc., which can act on nerve endings, block neuronal information transmission by capsaicin occupying GABAA receptors and inhibiting inflammatory mediator PGE, and inhibit the transmission of sensitivity, thereby playing an instant sedative, desensitizing, and eliminating the slight irritation and discomfort of the skin. Mung bean seed extract contains rich protein, various vitamins, phosphorus, iron and other inorganic salts, can supplement rich nutrients for the skin, and contains rich vitex and isovitexin. Mung bean seed extract and kava pepper leaf / root / stem and mung bean seed extract work together, so that the prepared composition can also show the effect of instant sedation and analgesia at a lower addition amount, and effectively reduce the redness of allergic skin and the area of ​​erythema.

[0008] Furthermore, the preparation process of the mung bean seed extract comprises the following steps: adding the germinated mung bean seeds into a liquid culture medium and inoculating the lactobacillus strain seed liquid for fermentation, sterilizing and filtering.

[0009] Furthermore, the mung bean seed extract contains ≥2.5wt% of gamma-aminobutyric acid.

[0010] Furthermore, the germination method of mung bean seeds is as follows: the mung bean seeds are soaked in deionized water for 24-48 hours to obtain sprouted mung beans, the ambient temperature is 35-38° C., and the ambient humidity is 85-90%.

[0011] Furthermore, the mass ratio of mung bean seeds to water is 1:3-5.

[0012] Furthermore, the liquid culture medium is selected from any one of malt extract medium, potato dextrose water medium, bean sprout juice dextrose medium, YPD medium and Czapek medium; preferably, it is potato dextrose water medium.

[0013] Furthermore, the potato glucose water culture medium is composed of: 200-250g / L potato starch, 12-18g / L glucose, and the balance water. By adjusting the composition ratio of the culture medium, suitable fermentation conditions are created for different strains, achieving the effect of mutual promotion and mutual restraint of fermentation of strains.

[0014] In a preferred embodiment, the potato glucose medium is composed of: 220 g / L potato starch, 15 g / L glucose, and the balance water.

[0015] Furthermore, the mass of the germinated mung bean seeds is 20-30% of the mass of the liquid culture medium, preferably 24-26%.

[0016] Furthermore, the lactobacillus species seed liquid is selected from at least one of Lactobacillus acidophilus species seed liquid, Lactobacillus delbrueckii subspecies bulgaricus species seed liquid, Lactobacillus plantarum species seed liquid, Lactobacillus helveticus species seed liquid, Lactobacillus johnsonii species seed liquid, and Lactobacillus gasseri species seed liquid.

[0017] Preferably, the lactobacillus species seed liquid is plant lactobacillus species seed liquid, lactobacillus johnsonii species seed liquid and lactobacillus acidophilus species seed liquid. Using plant lactobacillus species seed liquid and lactobacillus acidophilus species seed liquid fermentation can significantly improve the antioxidant performance of the latter by increasing the total phenol and total flavonoids content in mung bean fermentation extract, the mung bean fermentation extract fermented using lactobacillus johnsonii species seed liquid has good anti-allergic performance, but there is a long fermentation cycle when any fermentation liquid is used alone, and there is also a problem that too much lactic acid accumulation causes the instability of cosmetic raw materials, based on this, the present invention is compositely used with the above three different strains, and different strain characteristics are utilized to give play to their respective advantages to enrich the types and contents of peptides therein and the content of gamma-aminobutyric acid, enhance the moisture retention, anti-inflammatory and anti-aging repair activity of the extract, and the fermentation time can also be reduced simultaneously, and fermentation efficiency is improved. Further, the inoculum amount of the above strains is controlled during the fermentation process, so as to better play a mutual promotion effect during the fermentation process.

[0018] Furthermore, the inoculation amount of the Lactobacillus plantarum seed solution is 2-3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed solution is 1×10 7 -1×10 8 CFU / mL.

[0019] In a preferred embodiment, the inoculation amount of the Lactobacillus plantarum seed solution is 2.5-3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed solution is 1×10 7 CFU / mL.

[0020] Furthermore, the inoculation amount of the Lactobacillus johnsonii seed solution is 2-3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution is 1×10 8 -1.5×10 8 CFU / mL.

[0021] In a preferred embodiment, the inoculation amount of the Lactobacillus johnsonii seed solution is 2-2.2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution is 1.5×10 8 CFU / mL.

[0022] Furthermore, the inoculation amount of the Lactobacillus acidophilus seed solution is 1-2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 -1.5×10 8 CFU / mL.

[0023] In a preferred embodiment, the inoculation amount of the Lactobacillus acidophilus seed solution is 1-2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL.

[0024] Furthermore, the fermentation temperature is 30-45°C, and the fermentation time is 36-80h; preferably, the fermentation temperature is 35-40°C, and the fermentation time is 48-60h.

[0025] Furthermore, sterile air is introduced during the fermentation process with a ventilation volume of 0.5-0.7 vvm.

[0026] Furthermore, after fermentation, the culture medium is sterilized at high temperature, the sterilization temperature is 100-110° C., and the sterilization time is 20-30 minutes.

[0027] Furthermore, filtration was performed using filter membranes with pore sizes of 10 μm and 0.22 μm, respectively.

[0028] Furthermore, based on the total mass, the composition further comprises 25-35% butanediol, 0.5-7% 1,2-hexanediol, and the balance water.

[0029] Secondly, the present invention also provides a method for preparing the composition, which specifically comprises: uniformly mixing the Kava Piper melongena leaf / root / stem extract, mung bean seed extract, butylene glycol, 1,2-hexanediol and water.

[0030] Finally, the present invention also provides the use of the composition containing kava pepper and mung bean seed extract in cosmetics. The raw materials of the cosmetics can also be mung bean seed extract including other plant extracts, moisturizers, polypeptide substances, small molecule peptides, vegetable oils and other functional ingredients, citric acid, tartaric acid, triethanolamine, sodium dihydrogen phosphate and other pH regulating ingredients, hyaluronic acid, collagen hydrolyzate, ceramide, vitamins, salicylic acid and other basic care ingredients, methylparaben / butylparaben, phenoxyethanol, potassium sorbate and other preservative ingredients, and at least one of the other specified cosmetic ingredients.

[0031] Furthermore, the cosmetics may be in any dosage form, including but not limited to any one of essence, water, lotion, cream, gel, and gel.

[0032] In one embodiment, the composition containing kava and mung bean seed extracts is used in the preparation of an essence. According to the total weight of the components, the essence includes the following components: 0.01-1% sodium hyaluronate, 1-5% alcohol moisturizer, 0.02-5% composition containing kava and mung bean seed extracts, 0.05-0.3% preservative, 0.05-0.3% thickener, 0.05-0.4% amino acid, and water to make up the balance to 100%.

[0033] Furthermore, the alcohol moisturizer includes but is not limited to at least one of glycerin, propylene glycol, and butylene glycol.

[0034] Furthermore, the preservative includes but is not limited to at least one of p-hydroxyacetophenone, methylisothiazolinone, methylparaben, butylparaben, potassium sorbate, sodium benzoate, and phenoxyethanol.

[0035] Furthermore, the amino acid is selected from at least one of arginine, serine and glutamic acid.

[0036] Beneficial effects of the present invention:

[0037] The present invention uses three different lactobacillus strains in a compound formulation, utilizes the characteristics of different strains to give play to their respective advantages to enrich the types and contents of amino acids in mung bean seed extract, enhances the efficacy of the extract, reduces the fermentation time, and improves the fermentation efficiency. The prepared mung bean seed extract is rich in amino acids such as gamma-aminobutyric acid, inorganic salts and other nutrients. The composition prepared by the method of compounding mung bean seed extract and kava leaf / root / stem extract and the cosmetics containing the same have excellent moisturizing and repairing, anti-inflammatory, anti-aging, instant sedative, analgesic and soothing effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 : Example 1: The inhibitory effect of the composition containing kava pepper and mung bean seed extract on the inflammatory factors IL-6 (Figure a) and IL-8 (Figure b).

[0039] Figure 2 : Comparison of the status of mouse ear living tissue in different test groups; a, b, c, and d correspond to the control group, stimulation group, experimental group 1, and experimental group 2, respectively.

[0040] Figure 3 : Curves of changes in transepidermal water loss repair rate over time in different test groups.

[0041] Figure 4 : Comparison of immediate analgesic effects of different groups in zebrafish experiments.

[0042] Figure 5 : Comparison of the efficacy of the essence of Example 4 on human body before and after use. DETAILED DESCRIPTION

[0043] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments 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.

[0044] The composition of the potato glucose water culture medium used in the following examples and comparative examples is: 220 g / L potato starch, 15 g / L glucose, and the balance water.

[0045] Example 1

[0046] The present embodiment provides a composition containing kava and mung bean seed extracts. The components of the composition containing kava and mung bean seed extracts include 5.0% of kava leaf / root / stem extract, 4.0% of mung bean seed extract, 30% of butanediol, 3.0% of 1,2-hexanediol, and the balance of water is 100%, calculated by total mass.

[0047] The preparation process of the mung bean seed extract is as follows:

[0048] (1) Preparation of germinated mung bean seeds: Soak the mung bean seeds in deionized water for 36 hours to obtain germinated mung beans, the ambient temperature is 38° C., the ambient humidity is 89%, and the mass ratio of mung bean seeds to water is 1:4.

[0049] (2) Fermentation: adding germinated mung bean seeds to a potato glucose water culture medium, introducing sterile air, and inoculating Lactobacillus plantarum seed liquid, Lactobacillus johnsonii seed liquid, and Lactobacillus acidophilus seed liquid for fermentation, wherein the fermentation temperature is 38° C. and the fermentation time is 50 h; wherein the mass of the germinated mung bean seeds is 25% of the mass of the liquid culture medium; the inoculation amount of the Lactobacillus plantarum seed liquid is 3% of the total weight of the germinated mung bean seeds and the liquid culture medium; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1×10 7 The inoculation amount of the Lactobacillus johnsonii seed solution was 2.2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution was 1.5×10 8 The inoculation amount of the Lactobacillus acidophilus seed solution is 1% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL; sterile air ventilation volume was 0.6vvm.

[0050] (3) High temperature sterilization at 105°C for 30 min.

[0051] (4) Filtering is performed using filter membranes with pore sizes of 10 μm and 0.22 μm in turn to obtain the mung bean seed extract.

[0052] Example 2

[0053] The present embodiment provides a composition containing kava and mung bean seed extracts. The components of the composition containing kava and mung bean seed extracts include 10% kava leaf / root / stem extract, 1.0% mung bean seed extract, 35% butanediol, 7.0% 1,2-hexanediol, and the balance of water is 100%, calculated by total mass.

[0054] The preparation process of the mung bean seed extract is as follows:

[0055] (1) Preparation of germinated mung bean seeds: Soak the mung bean seeds in deionized water for 48 hours to obtain germinated mung beans, the ambient temperature is 35° C., the ambient humidity is 90%, and the mass ratio of mung bean seeds to water is 1:3.

[0056] (2) Fermentation: adding germinated mung bean seeds to a potato glucose water culture medium, introducing sterile air, and inoculating Lactobacillus plantarum seed liquid, Lactobacillus johnsonii seed liquid, and Lactobacillus acidophilus seed liquid for fermentation, the fermentation temperature is 40° C., and the fermentation time is 48 h; wherein the mass of the germinated mung bean seeds is 30% of the mass of the liquid culture medium; the inoculation amount of the Lactobacillus plantarum seed liquid is 2.5% of the total weight of the germinated mung bean seeds and the liquid culture medium; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1×10 7 The inoculation amount of the Lactobacillus johnsonii seed solution is 2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution is 1.5×10 8 The inoculation amount of the Lactobacillus acidophilus seed solution is 2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL; sterile air ventilation volume was 0.5vvm.

[0057] (3) High temperature sterilization at 110℃ for 20min.

[0058] (4) Filtering is performed using filter membranes with pore sizes of 10 μm and 0.22 μm in turn to obtain the mung bean seed extract.

[0059] Example 3

[0060] The present embodiment provides a composition containing kava and mung bean seed extracts. The components of the composition containing kava and mung bean seed extracts include 1.0% of kava leaf / root / stem extract, 6.0% of mung bean seed extract, 25% of butanediol, 0.5% of 1,2-hexanediol, and the balance of water is 100%, calculated by total mass.

[0061] The preparation process of the mung bean seed extract is as follows:

[0062] (1) Preparation of germinated mung bean seeds: Soak the mung bean seeds in deionized water for 24 hours to obtain germinated mung beans, the ambient temperature is 40° C., the ambient humidity is 85%, and the mass ratio of mung bean seeds to water is 1:5.

[0063] (2) Fermentation: adding germinated mung bean seeds to a potato glucose water culture medium, introducing sterile air, and inoculating Lactobacillus plantarum seed liquid, Lactobacillus johnsonii seed liquid, and Lactobacillus acidophilus seed liquid for fermentation, wherein the fermentation temperature is 35° C. and the fermentation time is 60 h; wherein the mass of the germinated mung bean seeds is 20% of the mass of the liquid culture medium; the inoculation amount of the Lactobacillus plantarum seed liquid is 3% of the total weight of the germinated mung bean seeds and the liquid culture medium; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1×10 7The inoculation amount of the Lactobacillus johnsonii seed solution is 2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution is 1.5×10 8 The inoculation amount of the Lactobacillus acidophilus seed solution is 1% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL; sterile air ventilation volume was 0.7vvm.

[0064] (3) High temperature sterilization at 100°C for 30 min.

[0065] (4) Filtering is performed using filter membranes with pore sizes of 10 μm and 0.22 μm in turn to obtain the mung bean seed extract.

[0066] Example 4

[0067] The present embodiment provides an essence, which includes the following components, based on the total mass of the components: 0.04% sodium hyaluronate, 3% glycerol, 1% of the composition containing kava pepper and mung bean seed extract in Example 4, 0.25% p-hydroxyacetophenone, 0.2% carbomer U20, 0.2% arginine, and water to make up the balance to 100%.

[0068] Example 5

[0069] The present embodiment provides an essence, which includes the following components, based on the total mass of the components: 0.09% sodium hyaluronate, 1% glycerol, 3% of a composition containing kava pepper and mung bean seed extract, 0.25% p-hydroxyacetophenone, 0.3% carbomer U20, 0.25% arginine, and water making up the balance to 100%.

[0070] Comparative Example 1

[0071] This comparative example provides a composition containing kava pepper and mung bean seed extract, which is basically the same as Example 1, except that: in the preparation method of the mung bean seed extract: germinated mung bean seeds are added to a potato glucose water culture medium, sterile air is introduced, and Lactobacillus plantarum seed liquid and Lactobacillus acidophilus seed liquid are inoculated for fermentation. The inoculation amount of the Lactobacillus plantarum seed liquid is 3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1×10 7 The inoculation amount of the Lactobacillus acidophilus seed solution is 3.2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL.

[0072] Comparative Example 2

[0073] The present comparative example provides a composition containing kava pepper and mung bean seed extract, which is basically the same as that in Example 1, except that: in the preparation method of the mung bean seed extract: germinated mung bean seeds are added to a potato glucose water culture medium, sterile air is introduced, and Lactobacillus plantarum seed liquid is inoculated; the inoculation amount of the Lactobacillus plantarum seed liquid is 6.3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus plantarum in the Lactobacillus plantarum seed liquid is 1×10 7 CFU / mL.

[0074] Comparative Example 3

[0075] This comparative example provides a composition containing kava pepper and mung bean seed extract, which is basically the same as Example 1, except that: in the preparation method of the mung bean seed extract: the inoculation amount of the plant lactobacillus seed solution is 1% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of plant lactobacillus in the plant lactobacillus seed solution is 1×10 7 The inoculation amount of the Lactobacillus johnsonii seed solution was 4.2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution was 1.5×10 8 The inoculation amount of the Lactobacillus acidophilus seed solution is 1% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed solution is 1×10 8 CFU / mL.

[0076] Comparative Example 4

[0077] This comparative example provides a composition containing kava pepper and mung bean seed extract, which is basically the same as Example 1, except that: in the preparation method of the mung bean seed extract: the fermentation temperature is 32° C. and the fermentation time is 96 h.

[0078] Comparative Example 5

[0079] This comparative example provides a composition containing kava pepper and mung bean seed extract, which is basically the same as Example 1, except that: in the preparation method of the mung bean seed extract: anaerobic fermentation is used in the fermentation process.

[0080] Performance testing method:

[0081] 1. The inhibitory effect of the composition containing kava pepper and mung bean seed extract on inflammatory factors IL-6 and IL-8:

[0082] Human immortalized keratinocytes HaCaT were seeded in a 6-well plate at a density of 50% and cultured overnight in an incubator at 37°C and 5% CO2. A control group, a UV-B model group, and a drug-treated group were set up. The drug-treated group was treated with 1% of the prepared composition containing kava pepper and mung bean seed extract for 6 hours. The UV-B model group and the drug-treated group were subjected to 70 mJ / cm 2 UV-B radiation induced cellular oxidative stress but did not affect cell viability. After replacing the culture medium with fresh one and continuing to culture for 14 hours, the concentrations of IL-6 and IL-8 in the cells were detected using ELISA kits.

[0083] Test results: attached Figure 1 (a) and (b) are experimental comparison diagrams of the inhibitory effect of the composition containing kava and mung bean seed extracts prepared in Example 1 on inflammatory factors IL-6 and IL-8. It can be seen from the figure that the administration group added with the composition showed a significant inhibitory effect on inflammatory factors IL-6 and IL-8, with inhibition rates of 80% and 90%, respectively. This result proves that the composition containing kava and mung bean seed extracts can effectively inhibit the production of inflammatory factors and play an anti-inflammatory role.

[0084] The results of the inhibitory effects of the compositions containing kava and mung bean seed extracts prepared in other examples and comparative examples on inflammatory factors are shown in Table 1.

[0085] 2. Inflammation inhibition effect of the composition containing kava pepper and mung bean seed extract:

[0086] A 15 μg / mL 12-myristate phorbol ester-13-acetate (TPA, an inflammatory inducing substance) was prepared, and a control group, a stimulation group, and an experimental group were set. Control group: normal ear biopsy of mice; stimulation group: 20 μL of the TPA was applied behind the ears of mice, and the ear biopsy was observed 4 hours later; experimental group 1: 20 μL of 0.1% purslane extract was injected behind the normal ear biopsy of mice, and 20 μL of the TPA was applied to the same area 0.5 hours later; experimental group 2: 20 μL of the 0.1% composition containing kava pepper and mung bean seed extract prepared in Example 1 was injected behind the normal ear biopsy of mice, and 20 μL of the TPA was applied to the same area 0.5 hours later; and the ear biopsy was observed 4 hours later.

[0087] Results: Attached Figure 2 a, b, c, d are the status diagrams of mouse ear biopsies of the control group, the stimulation group, the experimental group 1, and the experimental group 2, respectively; it can be seen from the figure that after TPA stimulation, the mouse ear biopsies showed obvious edema and erythema; the degree of edema in the ear biopsies injected with the purslane extract was reduced; the detumescence effect of the ear biopsies injected with the composition containing kava pepper and mung bean seed extract prepared in Example 1 was better than that of the purslane extract.

[0088] The above results demonstrate that the composition containing kava and mung bean seed extract has excellent anti-inflammatory effect.

[0089] 3. Moisturizing performance test:

[0090] Testing instrument: Courage+Khazaka Skin Moisture Tester Corneometer CM825.

[0091] Test substance: the composition containing Kava Piper methysticum and Mung Bean Seed extracts of Example 1, wherein the concentrations of the composition are 0.2% and 0.5%, respectively.

[0092] Test personnel: 33 persons, with statistically valid data of more than 30 persons.

[0093] Test site: inner arm.

[0094] Test environment: temperature 21±1℃, relative humidity 50±10%RH.

[0095] 【1】Criteria for selection of test subjects

[0096] 1) 18-60 years old, healthy Chinese men or women;

[0097] 2) The basic value of the capacitive skin moisture meter in the forearm test area is between 15 and 45 (Corneometer, Unit, CU);

[0098] 3) No allergic diseases, no history of allergy to cosmetics or other external preparations;

[0099] 4) Those who can understand the testing process, voluntarily participate in the trial and sign the written informed consent;

[0100] 5) Able to cooperate with and participate in the follow-up time of the experimental study, maintain the regularity of daily life during the study, not stay up late, smoke, drink alcohol, or overeat, and promptly report any changes in their health status or medications, as well as adverse reaction symptoms;

[0101] 6) The inspector meets the requirements after screening;

[0102] 7) The skin of the test area should be free of pigmentation, inflammation, scars, pigmented nevi, excessive hair growth, etc.

[0103] 【2】Testing process

[0104] (1) At the first visit, the subjects were given an explanation of the trial and signed an informed consent form.

[0105] (2) The inner part of the forearm should not be exposed to water on the day of the visit. Before the experiment, the subjects need to clean the inner forearms of both hands uniformly. The arm cleaning method is to wipe it clean with dry tissue paper. Two measurement areas are marked on the inner side of the left or right forearm of the subject, each with an area of ​​3cm*3cm. The interval between the test areas is at least 1cm. The sample area and the blank area should be randomly distributed in the calibration area to ensure that the position of each area is statistically balanced.

[0106] (3) The subject's exposed arm rests in a constant temperature and humidity room for 30 minutes.

[0107] (4) Before using the sample (T0): Use Corneomete CM825 to test the moisture content of the stratum corneum in this area.

[0108] (5) Use samples: Use samples according to the random table and the instructions in the sample area.

[0109] (6) 2 hours after using the product (T2h): Use Corneometer CM825 to test the moisture content of the stratum corneum in the two areas. Results:

[0110] Table 1 Descriptive statistics of stratum corneum moisture content (n=33) Unit: CU

[0111]

[0112] Note: a Improvement rate indicates the percentage improvement of the moisture content of the stratum corneum in the sample area before and after use, that is, (after use of the sample - before use of the sample) / before use of the sample * 100%.

[0113] Results: The test results in Table 1 show that the composition containing kava pepper and mung bean seed extracts in Example 1 has a significant moisturizing effect when the concentration is as low as 0.2%, and the moisturizing effect is even better when the concentration is 0.5%.

[0114] 4. Repair performance test:

[0115] Test instrument: Courage+Khazaka skin moisture loss test probe Tewameter TM300.

[0116] Test substance: the composition containing Kava Piper methysticum and Mung Bean Seed extracts of Example 1, wherein the concentrations of the composition are 0.2% and 0.5%, respectively.

[0117] Test personnel: 30 people

[0118] Testing process:

[0119] (1) The inner side of the arms should not come into contact with water before the visit. Before the experiment, the subjects need to clean the inner side of their forearms by wiping them clean with dry tissue paper.

[0120] (2) Two measurement areas are marked on the inner side of the subject’s left or right forearm. Each area is 3 cm*3 cm. The interval between the test areas is at least 1 cm. The sample area and negative area should be randomly distributed in the calibration area to ensure that the position of each area is statistically balanced.

[0121] (3) Baseline (T0): The subject's exposed arm rested in a constant temperature and humidity room for 30 minutes.

[0122] (4) Tape tearing (Timm): Use a tear tape to tear the test area. Press the tear tape on the test area for 10 seconds to stabilize the pressure, then tear it off. Follow this step for a total of 10 times and use Tewameter TM300 to test the transepidermal water loss rate of this area.

[0123] (5) Use samples: Use samples according to the random table and the instructions in the sample area.

[0124] (6) After using the product for 6 hours, 24 hours, and 48 hours (T6h, T24h, and T48h), the transepidermal water loss rate of the two areas was tested using Tewameter TM300;

[0125] (3) Track the transepidermal water loss repair rate at 6h, 24h, and 48h;

[0126] (4) Test environment: temperature 21±1°C, relative humidity 50±5%;

[0127] (5) The test results are the average values ​​of all subjects.

[0128] Results: The results of transepidermal water loss repair rate are shown in the attached Figure 3 ; As can be seen from the figure, (1) the repair effect of the skin test area after tape stripping using the composition containing kava and mung bean seed extracts and GABA is much higher than that of the blank experiment (the skin of the blank experiment was not treated in any way), which proves that the above substances have a repair effect on the skin; (2) the skin transepidermal water loss repair rate after being treated with 0.2% of the composition containing kava and mung bean seed extracts prepared in Example 1 is higher than the skin transepidermal water loss repair rate after being treated with 0.2% GABA solution, indicating that the repair ability of the composition utilizes the comprehensive properties of GABA and other nutrients in kava and mung bean seed extracts. Compared with simple GABA, the skin repair effect expressed by the composition at the same concentration is higher; (3) It only takes 6 hours for the skin transepidermal water loss repair rate of the skin treated with 0.5% of the composition containing kava and mung bean seed extracts to reach 60%, while the blank experiment (i.e., untreated) skin can only achieve this effect after 12 hours, which proves the rapid repair ability of the composition containing kava and mung bean seed extracts.

[0129] 5. Immediate analgesic effect of the composition containing kava pepper and mung bean seed extract:

[0130] (1) Experimental animals

[0131] Wild-type AB zebrafish (AB) were bred by natural pair mating. The age was 2 days post-fertilization (2 dpf), with a total of 90 fish, 30 in each experimental group.

[0132] Zebrafish were raised in 28°C fish water (water quality: 200 mg instant sea salt was added to 1 L of reverse osmosis water, conductivity was 450-550 μS / cm; pH was 6.5-8.5, hardness was 50-100 mg / L CaCO); it was bred and provided by the fish farming center of Huante Biotechnology Co., Ltd., the experimental animal use license number is: SYXK (Zhejiang) 2012-0171, and the breeding management met the requirements of the international AAALAC certification.

[0133] (2) Experimental methods

[0134] 90 2dpf wild-type AB strain zebrafish were randomly selected in a six-well plate, and 30 water-soluble zebrafish in each well (experimental group) were given a 2% concentration of the composition of Example 1 containing kava pepper and mung bean seed extracts. A normal control group (standard dilution water treatment) and a model control group were set up at the same time, and the capacity of each well was 3mL. After 17 hours of test sample treatment, except for the normal control group, the pain model was induced with glacial acetic acid in the remaining experimental groups. After 3.5 hours, the zebrafish were transferred to a 96-well plate, with 1 fish in each well (i.e., each concentration group). 10 zebrafish were randomly selected in each experimental group, and the total movement distance (S) of the zebrafish was measured by an application behavior analyzer. The total movement distance was used to evaluate the immediate analgesic effect of the composition on the zebrafish pain model induced by glacial acetic acid. The calculation formula for the analgesic effect of the composition on zebrafish is as follows:

[0135] Immediate analgesic efficacy (%) = [S (model control group) - S (test group)] / [S (model control group) - S (normal control group)] * 100%.

[0136] Judgment criteria: Independent sample t-test was used for statistical analysis, and p < 0.05 indicated a significant difference.

[0137] (3) Experimental results

[0138] According to the attached Figure 4 Comparison of the immediate analgesic effects of the 2% raw material experimental group (i.e., 2% concentration of the composition) and the model control group on painful zebrafish showed that the composition containing kava pepper and mung bean seed extracts in Example 1 had significant immediate analgesic effect on zebrafish.

[0139] 5. The efficacy of the essence in human trials.

[0140] Attached Figure 5 This is the human trial effect of the essence prepared in Example 4 (use period: 12h). It can be seen from the figure that the essence containing the composition of Kava pepper and mung bean seed extract can immediately reduce the area of ​​erythema, improve and reduce facial redness.

[0141] 6. GABA content test: The GABA content of the mung bean seed extracts prepared in the examples and comparative examples was tested by high performance liquid chromatography.

[0142] See Table 1 for statistical data.

[0143] Table 1

[0144]

[0145] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0146] 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. A composition containing kava and mung bean seed extract, characterized in that: The components of the composition include 1-10% Kava leaf / root / stem extract and 1-6% mung bean seed extract by total mass; The mung bean seed extract contains ≥2.5wt% of γ-aminobutyric acid; The preparation process of the mung bean seed extract comprises the following steps: adding germinated mung bean seeds into a liquid culture medium and inoculating lactobacillus seed liquid for fermentation, sterilization and filtering; The liquid culture medium is selected from any one of malt extract medium, potato glucose water medium, bean sprout juice glucose medium, YPD medium and Czapek medium.

2. The composition containing kava and mung bean seed extract according to claim 1, characterized in that: The liquid culture medium is a potato glucose water culture medium; and / or the potato glucose water culture medium is composed of: 200-250 g / L potato starch, 12-18 g / L glucose, and the remainder water; and / or the mass of the germinated mung bean seeds is 20-30% of the mass of the liquid culture medium.

3. The composition containing kava and mung bean seed extract according to claim 1, characterized in that: The lactobacillus species seed liquid is selected from at least one of Lactobacillus acidophilus species seed liquid, Lactobacillus delbrueckii subspecies bulgaricus species seed liquid, Lactobacillus plantarum species seed liquid, Lactobacillus helveticus species seed liquid, Lactobacillus johnsonii species seed liquid, and Lactobacillus gasseri species seed liquid.

4. The composition containing kava and mung bean seed extract according to claim 1, characterized in that: The lactobacillus species seed liquid is Lactobacillus plantarum species seed liquid, Lactobacillus johnsonii species seed liquid and Lactobacillus acidophilus species seed liquid.

5. The composition containing Kava Piper melongena and Mung Bean Seed Extract according to claim 4, characterized in that: The inoculation amount of the plant lactobacillus seed liquid is 2-3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of plant lactobacillus in the plant lactobacillus seed liquid is 1×10 7 -1×10 8 CFU / mL; and / or, the inoculation amount of the Lactobacillus johnsonii seed solution is 2-3% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus johnsonii in the Lactobacillus johnsonii seed solution is 1×10 8 -1.5×10 8 CFU / mL; And / or, the inoculation amount of the Lactobacillus acidophilus seed liquid is 1-2% of the total weight of the germinated mung bean seeds and the liquid culture medium, and the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus seed liquid is 1×10 8 -1.5×10 8 CFU / mL.

6. The composition containing kava and mung bean seed extract according to claim 1, characterized in that: The method for germinating mung bean seeds is as follows: the mung bean seeds are soaked in deionized water for 24-48 hours to obtain sprouted mung beans, the ambient temperature is 35-38°C, the ambient humidity is 85-90%, and the mass ratio of the mung bean seeds to water is 1:3-5.

7. The composition containing Kava Piper melongena and Mung Bean Seed Extract according to claim 1, characterized in that: The sterilization temperature is 100-110° C. and the sterilization time is 20-30 min; and / or; filtering is performed using filter membranes with pore sizes of 10 μm and 0.22 μm, respectively.

8. The method for preparing the composition containing Kava Piper melongena and Mung Bean Seed Extract according to any one of claims 1 to 7, characterized in that: Specifically: Mix kava leaf / root / stem extract, mung bean seed extract, butylene glycol, 1,2-hexanediol and water evenly.

9. Use of the composition containing kava and mung bean seed extract according to any one of claims 1 to 7 in cosmetics, characterized in that: The cosmetics include any one of essence, water, milk, cream, gel and gel.

10. The use according to claim 9, characterized in that: The composition containing kava and mung bean seed extracts is used in the preparation of essence; according to the total weight of the components, the essence includes the following components: 0.01-1% of sodium hyaluronate, 1-5% of alcohol moisturizer, 0.02-5% of the composition containing kava and mung bean seed extracts, 0.05-0.3% of preservatives, 0.05-0.3% of thickeners, and water to make up the balance to 100%.

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