Yeast fermentation product capable of resisting light aging and improving cell energy and application thereof

Abstract

The invention provides a yeast fermentation product capable of resisting light aging and improving cell energy and application of the yeast fermentation product, and belongs to the technical field of cosmetics. The preparation method comprises the following steps: fermenting a fermentation raw material through a yeast culture solution, and then adding lysozyme to prepare a yeast fermentation product; wherein the fermentation raw material is prepared by mixing rice meal saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and water; the plant extract comprises a ginseng extract, a dendrobium extract and a purple coneflower extract; the yeast culture solution comprises a saccharomyces cerevisiae culture solution, a sake yeast culture solution or a coated yeast culture solution, through the synergistic effect of all the components, the prepared yeast fermentation product can effectively remove free radicals and ROS, promote secretion of collagen and inhibit inflammatory factors, and meanwhile, the cell energy level is increased, so that the purpose of resisting light aging is achieved, and the anti-aging effect is achieved. And the application is wide.

Description

Technical Field

[0001] The present invention relates to the technical field of cosmetics, and in particular to a yeast fermentation product capable of resisting photoaging and improving cell energy and an application thereof. Background Art

[0002] Photoaging refers to a special type of skin aging caused by long-term exposure of the skin to ultraviolet (UV) radiation. This aging process is different from natural aging (intrinsic aging) and is mainly caused by external environmental factors, especially UV radiation. Photoaging not only affects the appearance of the skin, but may also lead to skin dysfunction and increased risk of skin cancer. In modern life, photoaging has become an important cause of skin aging. This is because UV radiation increases the level of reactive oxygen species (ROS), causing destructive oxidative stress. When ROS are produced excessively in the body, they can damage DNA, proteins, lipids, and thus cells. Another target of ROS is mitochondrial DNA (mtDNA). Due to the lack of repair mechanisms and histones, mtDNA is prone to oxidative stress-induced damage and has a higher mutation frequency than genomic DNA. This damage to mtDNA leads to defects in the electron transport chain and oxidative phosphorylation process, ultimately leading to reduced ATP production. Therefore, how to reduce the impact of photoaging on cells and increase cellular ATP levels has become a new demand for cosmetics.

[0003] Biofermentation technology is a technology that uses the metabolic activities of microorganisms to produce cosmetic raw materials or directly manufacture cosmetics. Due to its advantages such as good controllability and high safety, it has good applications in moisturizing, whitening, anti-aging, soothing and other functions. At present, biofermentation technology is still in the early exploration stage in the field of anti-photoaging. If a fermentation product that can both resist photoaging and enhance cell energy is provided based on biofermentation technology, it will not only promote the application of biofermentation technology, but also provide a new direction for cosmetic raw materials. Summary of the invention

[0004] In view of the defects of the prior art, the present invention ferments the fermentation raw materials with yeast culture medium and then adds lysozyme to obtain yeast fermentation products. The yeast fermentation products can effectively remove free radicals and ROS, promote the secretion of collagen and inhibit inflammatory factors, while increasing cell energy levels.

[0005] In order to achieve the above purpose, the present invention solves the technical problem by adopting the following technical solutions:

[0006] In a first aspect, the present invention provides a yeast fermentation product, which is obtained by adding yeast culture solution to fermentation raw materials and then adding lysozyme; the fermentation raw materials include, by mass percentage, 15-25% rice flour saccharification liquid, 1-4% plant extract, 0.1-2% sodium dihydrogen phosphate, 1-3% peptone, 0.2-2% yeast powder, and the remainder water.

[0007] In some embodiments, the fermentation raw materials include, by mass percentage, 18.5-20% rice flour saccharification liquid, 2.5-3% plant extract, 0.3-1% sodium dihydrogen phosphate, 1.5-2% peptone, 0.5-1% yeast powder, and the remainder water.

[0008] In some embodiments, the preparation of the rice flour saccharification liquid includes: first mixing the rice flour with purified water at a solid-liquid ratio of 5:100, cooling to 60° C. after homogenization and gelatinization, and then adding 0.5% amylase for saccharification for 3 hours and then inactivating the enzyme to obtain the rice flour saccharification liquid.

[0009] In some embodiments, the yeast culture solution is one or more of brewer's yeast culture solution, sake yeast culture solution, and film-coated yeast culture solution; and the yeast content in the yeast culture solution is 1%.

[0010] For example, the yeast culture solution may be a brewer's yeast culture solution, a sake yeast culture solution or a film-coated yeast culture solution; the yeast culture solution may also be a mixture of a brewer's yeast culture solution, a sake yeast culture solution and a film-coated yeast culture solution in a mass ratio of (0.5-1.5):(0.5-1.5):(0.5-1.5),

[0011] Preferably, the mass ratio of the brewer's yeast culture solution, sake yeast culture solution and film-coated yeast culture solution includes but is not limited to 0.5:0.5:0.5, 0.5:0.5:1, 0.5:0.5:1.5, 0.5:1:0.5, 0.5:1:1, 0.5:1:1.5, 0.5:1.5:0.5, 0.5:1.5:1, 0.5:1.5:1.5, 1:0.5:0.5, 1:0.5:1, 1 The following table contains the following: 1.5:0.5:1.5, 1.5:1.5:0.5, 1.5:1.5:1, 1.5:1.5:1.5, 1.5:0.5:0.5, 1.5:0.5:1, 1.5:0.5:1.5, 1.5:1:0.5, 1.5:1:1, 1.5:1:1.5, 1.5:1.5:0.5, 1.5:1.5:1 or 1.5:1.5:1.5.

[0012] In some embodiments, the mass ratio of the yeast culture solution to the fermentation raw material is (4-6):100.

[0013] For example, the mass ratio of the yeast culture solution to the fermentation raw material may be 4:100, 5:100 or 6:100.

[0014] In some embodiments, the plant extract includes ginseng extract, dendrobium extract, and echinacea extract, and the mass ratio of the ginseng extract, dendrobium extract, and echinacea extract is (0.1-0.2): (1-1.5): (1.5-2).

[0015] Preferably, the plant extract is a mixture of ginseng extract, dendrobium extract or echinacea extract in a mass ratio of 0.15:1:1.5.

[0016] The ginseng extract is rich in ginseng polysaccharides, ginsenosides and other substances. After further fermentation by yeast, small molecular ginseng polysaccharides and other substances can be obtained, which have antioxidant and anti-inflammatory effects; the dendrobium extract contains dendrobium polysaccharides. After further fermentation by yeast, small molecular or ultra-low molecular dendrobium polysaccharides can be obtained, which have antioxidant and anti-inflammatory effects; the purple coneflower extract contains a variety of polysaccharides, phenolic acids such as chicoric acid, and has antioxidant and anti-inflammatory effects.

[0017] In some embodiments, the ginseng extract, dendrobium extract, and echinacea extract are all extracted by enzymatic method, including:

[0018] First, add water to the plant powder at a solid-liquid ratio of 5:100 and homogenize, then add 0.1% cellulase and 0.1% pectinase and stir at 45-55°C for 1 hour, then heat to 100°C and extract with water for 2-4 hours. After high-speed centrifugation, take the supernatant to obtain the plant extract.

[0019] In a second aspect, the present invention provides a method for preparing a yeast fermentation product, the preparation method comprising: first sterilizing a mixture of rice flour saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder, and water, then adding yeast culture solution to ferment for 23 to 25 hours, adding lysozyme to lyse for 2 to 4 hours after the fermentation, and centrifuging and filtering to obtain a yeast fermentation product.

[0020] In a third aspect, the present invention also provides a cosmetic capable of resisting photoaging and enhancing cell energy, comprising the yeast fermentation product or the yeast fermentation product prepared by the yeast fermentation product preparation method.

[0021] In some embodiments, the cosmetic is in the form of an aqueous solution, a spray, a gel, an oil, an emulsion, a powder, a cream or an essence.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The invention prepares yeast fermentation products by adding yeast to fermentation raw materials and then adding lysozyme; the yeast culture solution comprises brewer's yeast culture solution, sake yeast culture solution or film-coated yeast culture solution; the fermentation raw materials are prepared by mixing rice flour saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and pure water; and the invention prepares the fermentation product by synergistic action of various components, so that the fermentation product not only improves cell energy, but also has good anti-photoaging effect.

[0024] The fermentation raw materials of the present invention are rich in polysaccharides, nucleotides, amino acids and organic acids. Under the action of yeast culture medium and lysozyme, the obtained fermentation products can significantly reduce the impact of photoaging on cells and improve cell energy levels by repairing cell barriers, removing reactive oxygen species (ROS) and free radicals, replenishing nutrients required by cells, and regulating cell states.

[0025] At the same time, the present invention further improves the ability of yeast fermentation products to enhance cell activity by screening yeast strains and optimizing fermentation raw materials. DETAILED DESCRIPTION

[0026] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with specific embodiments. 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.

[0027] In the present invention, the terms "first", "second", "third", etc. in "the first aspect", "the second aspect", "the third aspect", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0028] In the present invention, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0029] In the present invention, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0030] In the present invention, the test methods used are conventional methods unless otherwise specified; the materials, reagents, etc. used are reagents and materials that can be obtained from commercial channels unless otherwise specified.

[0031] A yeast fermentation product is prepared by adding a fermentation raw material to a yeast culture solution for fermentation, and then adding lysozyme. The specific formula of the fermentation raw material is shown in Table 1 below:

[0032] Table 1 Fermentation raw material formula table of Examples 1 to 4

[0033]

[0034] In the present invention, the rice flour saccharification liquid preparation process comprises: mixing rice flour with purified water at a solid-liquid ratio (g / mL) of 5:100, homogenizing at a speed of 3000 rpm for 60 seconds, gelatinizing at 100° C. for 30 minutes, cooling to 60° C. after gelatinization, adding 0.5% amylase for saccharification for 3 hours, and then heating at 100° C. for 30 minutes to inactivate the rice flour saccharification liquid.

[0035] In the present invention, the ginseng extract, dendrobium extract and echinacea extract are all extracted by enzymatic method, including:

[0036] First, add purified water to the plant powder at a solid-liquid ratio of 5:100 (g / mL) and homogenize at 3000rpm for 60s. Then add 0.1% cellulase and 0.1% pectinase and stir at 50℃ for 1h. Then heat to 100℃ and extract with water for 3h. After high-speed centrifugation, take the supernatant to obtain the plant extract.

[0037] The plant powder is ginseng powder, dendrobium officinale powder or echinacea powder.

[0038] In the present invention, the saccharomyces cerevisiae CICC 32883, sake yeast CICC 30409 and film-coated yeast (Spora fuscipiens) CICC 31128 used in the saccharomyces cerevisiae culture solution, sake yeast culture solution and film-coated yeast culture solution were purchased from the China Industrial Microbiological Culture Collection Center.

[0039] The culture medium used for yeast culture includes the following components in weight percentage: 2.0% glucose, 2.0% peptone, 1% yeast powder, and the balance is water, with a pH of 6.0-6.5. The yeast content in the yeast culture solution is 1%.

[0040] Example 1

[0041] Accurately weigh the components of the fermentation raw materials according to Table 1 above, then mix the rice flour saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and purified water at 121°C, sterilize with wet heat for 30 minutes, aseptically inoculate with yeast culture solution with a yeast dry weight of 1% for aeration fermentation for 24 hours, the fermentation temperature is 30°C, after the fermentation is completed, add lysozyme with a weight of 0.05% of the fermentation system for lysis for 3 hours, centrifuge at high speed and filter through a 0.22μm filter membrane to obtain a yeast fermentation product.

[0042] In this embodiment, the plant extract is ginseng extract; and the yeast culture solution is cerevisiae yeast culture solution.

[0043] In this embodiment, the mass ratio of the yeast culture solution to the fermentation raw material is 5:100.

[0044] Example 2

[0045] Accurately weigh the components of the fermentation raw materials according to Table 1 above, then mix the rice flour saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and purified water at 121°C, sterilize with wet heat for 30 minutes, aseptically inoculate with yeast culture solution with a yeast dry weight of 1% for aeration fermentation for 25 hours, the fermentation temperature is 30°C, after the fermentation is completed, add lysozyme with a weight of 0.05% of the fermentation system for lysing for 2 hours, centrifuge at high speed and filter through a 0.22μm filter membrane to obtain a yeast fermentation product.

[0046] In this embodiment, the plant extract is ginseng extract; and the yeast culture solution is sake yeast culture solution.

[0047] In this embodiment, the mass ratio of the yeast culture solution to the fermentation raw material is 4:100.

[0048] Example 3

[0049] According to Table 1 above, the components of the fermentation raw materials were accurately weighed, and then the rice flour saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and purified water were mixed at 121° C., and sterilized by wet heat for 30 minutes. The mixture was aseptically inoculated with a yeast culture solution (yeast dry weight was 1%) with a yeast dry weight of 1% for aeration and fermentation for 23 hours at a fermentation temperature of 30° C. After the fermentation was completed, lysozyme with a weight of 0.05% of the fermentation system was added for lysis for 4 hours, and the mixture was centrifuged at high speed and filtered through a 0.22 μm filter membrane to obtain a yeast fermentation product.

[0050] In this embodiment, the plant extract is ginseng extract; and the yeast culture solution is film-coated yeast culture solution.

[0051] In this embodiment, the mass ratio of the yeast culture solution to the fermentation raw material is 6:100.

[0052] Example 4

[0053] The difference between Example 4 and Example 1 is that the yeast culture solution in Example 4 is a brewer's yeast culture solution and a sake yeast culture solution in a mass ratio of 1:1, and the other parts are the same.

[0054] Example 5

[0055] The difference between Example 5 and Example 1 is that the yeast culture solution in Example 5 is a brewer's yeast culture solution, a sake yeast culture solution, and a film-coated yeast culture solution in a mass ratio of 1:1:1, and the rest are the same.

[0056] Example 6

[0057] The difference between Example 6 and Example 1 is that Example 6 uses an equal amount of Dendrobium extract to replace the ginseng extract, and the other parts are the same.

[0058] Example 7

[0059] The difference between Example 7 and Example 1 is that Example 7 uses an equal amount of Echinacea purpurea extract to replace the ginseng extract, and the rest are the same.

[0060] Example 8

[0061] The difference between Example 8 and Example 1 is that the plant extract of Example 8 is different, and the others are the same.

[0062] The plant extract is prepared by mixing a ginseng extract, a dendrobium extract and an echinacea extract in a mass ratio of 0.15:1:1.5.

[0063] Example 9

[0064] The difference between Example 9 and Example 8 is that the yeast culture solution of Example 9 is different, and the others are the same.

[0065] The yeast culture solution includes brewer's yeast culture solution, sake yeast culture solution and film-coated yeast culture solution, and the mass ratio of the brewer's yeast culture solution, sake yeast culture solution and film-coated yeast culture solution is 1:1:1.

[0066] Comparative Example 1

[0067] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 uses an equal amount of glucose solution instead of ginseng extract, and the other contents are the same.

[0068] Comparative Example 2

[0069] The difference between Comparative Example 2 and Example 1 is that the ginseng extract is replaced by an equal amount of rice powder saccharification supernatant in Comparative Example 2, and the other contents are the same.

[0070] Comparative Example 3

[0071] The difference between Comparative Example 3 and Example 1 is that in the preparation of the yeast fermentation product in Comparative Example 3, no yeast culture solution is added after the raw materials are sterilized by wet heat, and the other conditions are the same.

[0072] Comparative Example 4

[0073] The difference between Comparative Example 4 and Example 1 is that an equal amount of Trichoderma culture solution is used to replace Saccharomyces cerevisiae in Comparative Example 4, and the other contents are the same.

[0074] Comparative Example 5

[0075] The difference between Comparative Example 5 and Example 1 is that an equal amount of Lodnerella longissima culture solution is used in Comparative Example 5 to replace Saccharomyces cerevisiae, and the other contents are the same.

[0076] Test Example 1

[0077] The yeast fermentation products prepared in Examples 1 to 9 and Comparative Examples 1 to 5 were respectively subjected to anti-photoaging tests.

[0078] 1. UVB anti-photoaging experiment

[0079] Long-term UV exposure can cause a decrease in the proliferation capacity of fibroblasts, disrupt the balance of intracellular oxidative stress, activate inflammatory factors, and induce cells to produce a large number of free radicals and reactive oxygen species (ROS). Excessive free radicals and ROS will destroy cell structure and function and reduce cell survival rate. Using the UVB-induced photoaging model of human skin fibroblasts, the fermentation products were tested for their ability to remove free radicals and ROS, secrete collagen, and inhibit inflammatory factors, thereby evaluating the anti-photoaging effect of the fermentation products.

[0080] The scavenging of free radicals and ROS by fermentation products was analyzed by comparing the changes in cell survival rate under UVB irradiation.

[0081] 1. Test methods

[0082] (1) Cell seeding: Cells were seeded into 96-well plates at a density of 1000 cells / well and placed in a CO 2 Culture in an incubator for 24 ± 2 h at 37 °C and 5% CO 2 .

[0083] (2) Experimental grouping: set up a solvent blank group, a model group, and a sample group; in the sample group, each sample was set to four concentration gradients, namely concentration 1 (10 mg / mL), concentration 2 (5 mg / mL), concentration 3 (2.5 mg / mL), and concentration 4 (1.25 mg / mL), and three replicate wells were set under each concentration gradient.

[0084] (3) Administration: When the cell plating rate of the 96-well plate reaches 40% to 60%, administration is performed, 2 mL per well (blank group and model group: replace with fresh culture medium; sample group: replace with complete culture medium containing samples of different concentrations).

[0085] (4) Irradiation: The drugs were administered according to the above grouping. After incubation for 4 h, the culture medium was discarded and 100 μL PBS was added to each well to cover the cells. Except for the blank group, the cells in the remaining columns were irradiated for 10 min. The PBS was discarded and replaced with fresh culture medium (blank group and model group: replaced with fresh culture medium of the same concentration) and incubated for another 24 h.

[0086] (5) Detection: After the cells were incubated for 24 h, MTT working solution (0.5 mg / mL) was added and incubated at 37°C in the dark for 4 h. After the incubation, the supernatant was discarded, 150 μL DMSO was added to each well, and the OD value was read at 490 nm. The cell viability (%) was calculated as shown in the following formula (1).

[0087]

[0088] Where As is the OD value of the sample well, Ab is the OD value of the zero adjustment well, and Ac is the OD value of the solvent control well.

[0089] Type I collagen and inflammatory factor IL-6 were detected using the ELISA method according to the instructions for use of the ELISA detection kits for type I collagen and inflammatory factor IL-6.

[0090] 2. Experimental results:

[0091] Table 2 Fibroblast survival rate test results

[0092]

[0093]

[0094] As shown in Table 2, compared with the model control group and Examples 1 to 6, the survival rate of fibroblasts in Examples 1 to 6 is higher than 56.7%; then, by comparing Examples 1 to 6 and Comparative Examples 1 to 2, the survival rate of fibroblasts was significantly reduced by replacing the plant extract with equal amounts of glucose and glutinous rice flour, which was close to that of the model group, and the survival rate of Comparative Examples 1 to 2 became higher and higher as the sample concentration decreased from high to low. This is because the high-concentration samples not only have little effect on the survival of fibroblasts, but also dilute the cell culture medium. Therefore, the survival rate of fibroblasts is lower than that of the low-concentration samples.

[0095] At the same time, after adding purple coneflower extract in Examples 7 to 9, the cell survival rate was significantly higher than that of other groups, indicating that although ginseng extract and dendrobium extract have certain free radical and ROS (reactive oxygen) scavenging effects, their scavenging effects are not as good as purple coneflower extract. Therefore, the product obtained by adding purple coneflower extract to the fermentation raw material of the present invention after fermentation can effectively scavenge free radicals and ROS, reduce the effect of UVB irradiation on cells, and thus achieve the purpose of anti-photoaging.

[0096] Table 3 Type I collagen content (μg / L) test results

[0097]

[0098]

[0099] As can be seen from Table 3, compared with Examples 1 to 5 and Comparative Example 3, the content of type I collagen is significantly reduced after the fermentation raw materials are not treated with yeast. This is because the yeast lysate contains rich nucleotides, polypeptides, proteins and other components, which are the basic components of cell DNA and various structural proteins. After the cells are irradiated with UVB, structures such as DNA, RNA and organelles will be damaged to varying degrees. The yeast fermentation product of the present invention can promote the repair of structures such as DNA, RNA and organelles, and reduce the effect of UVB on collagen secretion.

[0100] Then, from Examples 1 to 5 and Examples 8 and 9, it can be seen that in Example 9, the fermentation raw materials were treated with a mixed bacteria consisting of brewer's yeast, sake yeast, and film-coated yeast, and the type I collagen content of the fermented product was relatively high, indicating that the mixed bacteria treatment of the fermentation raw materials can further improve the collagen secretion level.

[0101] Table 4 Inflammatory factor IL-6 content (ng / L) test results

[0102]

[0103]

[0104] As shown in Table 4, the content of inflammatory factor IL-6 in Examples 1 to 6 is lower than that in Example 7, indicating that the inhibitory effect of ginseng extract and dendrobium extract on inflammatory factor IL-6 is stronger than that of purple coneflower extract. Further comparing Examples 8 to 9 with Examples 1 to 6, the content of inflammatory factor IL-6 measured in the fermentation product prepared by combining ginseng extract, dendrobium extract and purple coneflower extract is lower, indicating that the combination of ginseng extract, dendrobium extract and purple coneflower extract has a better anti-inflammatory effect.

[0105] 2. Cellular Energy Level Test

[0106] ATP (adenosine 5'-triphosphate) is the most basic carrier of energy conversion in organisms. The change of its content is directly related to the energy metabolism of various organs. As the most important energy molecule, ATP plays an important role in various physiological and pathological processes of cells. Changes in ATP levels can affect cell function. Usually, when cells are in apoptosis, necrosis or some toxic conditions, the ATP level will decrease. Therefore, the ATP content determination kit is used to detect the ATP level in cells to characterize the level of cell energy.

[0107] Test steps:

[0108] 1. Take HaCaT cells (human epidermal keratinocytes) in the logarithmic growth phase and digest them with trypsin, then adjust the cell density to 5×10 4 cells / mL, inoculated in a 96-well cell culture plate (black plate), with 100 μL of cell suspension in each well as the experimental group, and a control group containing only culture medium without cells was set up and placed at 37°C and 5% CO 2 Routine culture for 24 hours.

[0109] 2. Samples to be tested: The yeast fermentation products of Examples 1 to 9 and Comparative Examples 1 to 5 were diluted to a concentration of 0.2% with serum-free DMEM medium and sterilized by filtration with a 0.22 μm filter membrane. The old culture medium was discarded from the experimental group and the control group, and 100 μL of the yeast fermentation products of Examples 1 to 5 and Comparative Examples 1 to 14 at a specific concentration prepared with the serum-free culture medium was added to the experimental group, and the same amount of serum-free culture medium was added to the control group, and the culture was continued for 24 hours.

[0110] 3. Detection: Follow the instructions of the ATP kit (purchased from Promega, model: G7571). Take out the ATP kit in advance, melt the CellTiter-Glo buffer, and equilibrate to room temperature. Equilibrate the culture plate and its contents to room temperature for about 30 minutes. Then add 100 μL of CellTiter-Glo reagent to each well, mix on an oscillator for 2 minutes, and induce cell lysis. Finally, incubate at room temperature for 10 minutes, and use an enzyme-labeled chemiluminescence method to detect the ATP fluorescence signal value.

[0111] Table 5 Cell energy level test results

[0112]

[0113]

[0114] As shown in Table 5, compared with the control group, the cell energy increased, especially Example 9 had the most significant effect on increasing the cell energy, with the degree of increase close to 50%, indicating that the yeast fermentation product provided by the present invention significantly increased the cell energy; while the comparative examples 1 to 5 replaced the plant extract or the yeast culture solution, and the effect of improving the cell energy was not obvious. It can be seen that in terms of improving the cell energy, the ginseng extract, the purple coneflower extract and the yeast culture solution are indispensable, and these three substances play a synergistic role, and the final improvement of the cell energy is better than the effect of any one or two of the substances.

[0115] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A yeast fermentation product for resisting photoaging and enhancing cell energy, characterized in that: The yeast fermentation product is prepared by adding yeast culture solution to fermentation raw materials for fermentation, and then adding lysozyme; The fermentation raw materials include, by mass percentage, 15-25% rice flour saccharification liquid, 1-4% plant extract, 0.1-2% sodium dihydrogen phosphate, 1-3% peptone, 0.2-2% yeast powder and the balance water.

2. The yeast fermentation product according to claim 1, characterized in that In terms of mass percentage, the fermentation raw materials include 18.5-20% rice flour saccharification liquid, 2.5-3% plant extract, 0.3-1% sodium dihydrogen phosphate, 1.5-2% peptone, 0.5-1% yeast powder and the balance water.

3. The yeast fermentation product according to claim 1, characterized in that The preparation of the rice flour saccharification liquid comprises: firstly mixing the rice flour with purified water at a solid-liquid ratio of 5:100, cooling to 60° C. after homogenization and gelatinization, and then adding 0.5% amylase for saccharification for 3 hours and then inactivating the enzyme to obtain the rice flour saccharification liquid.

4. The yeast fermentation product according to claim 1, characterized in that The yeast culture solution is one or more of brewer's yeast culture solution, sake yeast culture solution, and film-coated yeast culture solution; the yeast content in the yeast culture solution is 1%.

5. The yeast fermentation product according to claim 1, characterized in that The mass ratio of the yeast culture solution to the fermentation raw material is (4-6):

100.

6. The yeast fermentation product according to claim 1, characterized in that The plant extract comprises ginseng extract, dendrobium extract and purple coneflower extract, and the mass ratio of the ginseng extract, dendrobium extract and purple coneflower extract is (0.1-0.2): (1-1.5): (1.5-2).

7. The yeast fermentation product according to claim 6, characterized in that The ginseng extract, dendrobium extract and echinacea extract are all extracted by enzyme method, including: First, add water to the plant powder at a solid-liquid ratio of (5-10):100 and homogenize, then add 0.1% cellulase and 0.1% pectinase and stir at 45-55°C for 1 hour, then heat to 100°C and extract with water for 2-4 hours. After high-speed centrifugation, take the supernatant to obtain the plant extract.

8. A method for preparing a yeast fermentation product according to any one of claims 1 to 7, characterized in that: The preparation method comprises: firstly, sterilizing rice powder saccharification liquid, plant extract, sodium dihydrogen phosphate, peptone, yeast powder and water, adding yeast culture liquid to ferment for 23 to 25 hours, adding lysozyme to lyse for 2 to 4 hours after fermentation, centrifuging and filtering to obtain yeast fermentation products.

9. A cosmetic, characterized in that: The invention comprises the yeast fermentation product according to any one of claims 1 to 7 or the yeast fermentation product prepared by the preparation method according to claim 8.

10. The cosmetic according to claim 9, characterized in that: The dosage form of the cosmetic is water-based, spray-based, gelling agent, oil-based, emulsion, powder, cream or essence.

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