Fermented vegetable oil, fermented filtrate, preparation method thereof and skin care product

Abstract

The invention provides fermented vegetable oil, fermented filtrate, a preparation method thereof and a skin care product, and relates to the technical field of skin care products. According to the preparation method of the fermented vegetable oil and the fermented filtrate provided by the invention, the fermented vegetable oil which has special fragrance and has the effects of resisting oxidation, brightening and nourishing is obtained by taking the aspergillus schermangii as a fermentation strain through a two-stage two-phase fermentation technology, and meanwhile, the fermented filtrate which has the effects of resisting oxidation, whitening, resisting pressure, promoting repair and preserving moisture can be obtained. And the preparation methods of the fermented vegetable oil and the fermented filtrate provided by the invention have good universality, and tests show that the DPPH free radical scavenging rate of all the vegetable oils fermented by the aspergillus schermangii is improved, and the vegetable oils have pleasant aroma after being fermented.

Description

Technical Field

[0001] This application relates to the technical field of skin care products, and particularly to a fermented vegetable oil, a fermented filtrate, their preparation methods, and skin care products. Background Art

[0002] Fermented vegetable oil uses lipase produced by microbial metabolism to decompose triglycerides in vegetable oil into free fatty acids or decompose macromolecular fatty acids into small molecules, improving the feel of vegetable oil and making it easier to be absorbed by the skin.

[0003] The existing technology mainly uses traditional lipase-active microorganisms, such as Candida and Bacillus, for vegetable oil fermentation, or conducts combined fermentation of multiple vegetable oils to improve the efficacy of vegetable oil. However, the fermentation of oils by yeast and Bacillus produces unpleasant odors and has limited improvement in the efficacy of vegetable oil. Summary of the Invention

[0004] The purpose of this application is to provide a fermented vegetable oil, a fermented filtrate, their preparation methods, and skin care products, aiming to solve the problem that the existing fermented vegetable oil fermented by Candida and Bacillus has unpleasant odors and poor efficacy improvement.

[0005] To achieve the above purpose, this application provides a preparation method for a fermented vegetable oil and a fermented filtrate, including:

[0006] Inoculate Aspergillus chevalieri in a seed medium for activation to obtain a seed solution;

[0007] Inoculate the seed solution into a fermentation medium for primary fermentation to obtain a fermentation broth;

[0008] Add vegetable oil to the fermentation broth for secondary fermentation to obtain a water-oil two-phase fermentation product;

[0009] Separate the water-oil two-phase fermentation product to obtain a fermented vegetable oil and a fermented filtrate.

[0010] In some embodiments, the preservation number of Aspergillus chevalieri is CGMCC No. 41701. The Aspergillus chevalieri used in this application is preserved in the China General Microbiological Culture Collection Center, with the preservation number CGMCC No. 41701, the address of the preservation unit being No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation date being December 9, 2024.

[0011] In some embodiments, the seed medium includes, by mass percentage: 1.5%-2.5% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, 0.1%-0.3% green tea powder;

[0012] The fermentation medium comprises, by mass percentage: 2%-4% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, 0.1%-0.5% green tea powder, 0.1%-0.5% peony pollen or rose pollen or saussurea involucrata powder, 0.1%-0.5% vegetable oil.

[0013] In some embodiments, the activation temperature is 28-32°C, the rotation speed is 180-220 rpm, and the time is 4 days.

[0014] In some embodiments, the volume ratio of the seed liquid to the fermentation medium is 5%-15%, preferably 10%;

[0015] The temperature of the first-stage fermentation is 28-32°C, the rotation speed is 100-250 rpm, the aeration rate is 0.8-1.2 VVM, the dissolved oxygen is not less than 10%, and the time is 4 days.

[0016] In some embodiments, the stirring speed of the second-stage fermentation is 80-120 rpm, the aeration rate is 0.05-0.15 VVM, and the time is 2-4 days;

[0017] Optionally, the volume ratio of the vegetable oil to the fermentation broth is 25%-100%.

[0018] In some embodiments, the vegetable oil is selected from any one of peony seed oil, rice bran oil, olive oil, sweet almond oil, grape seed oil, camellia oil, coconut oil, safflower oil, baobab seed oil, seabuckthorn seed oil, prickly pear seed oil, wheat germ oil, perilla seed oil, limnanthes alba seed oil, tomato seed oil, shea butter, borage seed oil, macadamia nut oil, sunflower oil, rose hip oil, walnut oil, inca inchi oil, linseed oil, evening primrose oil, avocado oil, prickly ash seed oil, watermelon seed oil, cottonseed oil, soybean oil, silybum marianum seed oil, Acer truncatum seed oil, murumuru fruit oil, grapefruit seed oil, jojoba oil, pomegranate seed oil, sesame seed oil, kiwifruit seed oil, ribes nigrum seed oil, vaccinium myrtillus seed oil, muricate palm fruit oil, camelina sativa seed oil, sea buckthorn wood seed oil, ginseng seed oil, moringa seed oil.

[0019] The present application also provides a fermented vegetable oil prepared by the preparation method of the above fermented vegetable oil and fermented filtrate.

[0020] The present application also provides a fermented filtrate prepared by the preparation method of the above fermented vegetable oil and fermented filtrate.

[0021] The present application also provides a skin care product, the components of which include the above fermented vegetable oil or the above fermented filtrate. The skin care product can be, for example, water, milk, cream, ointment, essential oil, etc.

[0022] Compared with the prior art, the beneficial effects of the present application include:

[0023] The present application provides a method for preparing fermented vegetable oil and fermented filtrate. Using Aspergillus chevalieri as the fermentation strain, through a two-stage biphasic fermentation technology, a fermented vegetable oil with a special fragrance and having antioxidant, brightening, and nourishing effects can be obtained. At the same time, a fermented filtrate with antioxidant, whitening, anti-stress, promoting repair, and moisturizing effects can be obtained. Moreover, the method for preparing the fermented vegetable oil and fermented filtrate provided by the present application has good universality. After fermentation with Aspergillus chevalieri, the DPPH free radical scavenging rate of all tested vegetable oils has increased, and all have a pleasant aroma after fermentation. Brief Description of the Drawings

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required to be used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present application and should not be regarded as limiting the scope of the present application.

[0025] Figure 1 It is a schematic flow chart of the method for preparing the fermented vegetable oil and fermented filtrate of the present application;

[0026] Figure 2 It is a graph of the infiltration experiment results of the fermented vegetable oil in Example 1;

[0027] Figure 3 It is a graph of the influence result of the fermented vegetable oil in Example 1 on the expression of Nrf2 protein in HaCaT cells;

[0028] Figure 4 It is a graph of the influence result of the fermented vegetable oil in Example 1 on the MTT cell viability of HaCaT cells after hydrogen peroxide stimulation;

[0029] Figure 5 It is a graph of the influence result of the fermented vegetable oil in Example 1 on the relative melanin content of B16 cells;

[0030] Figure 6 It is a graph of the influence result of the fermented vegetable oil in Example 1 on the relative melanin content of zebrafish embryos;

[0031] Figure 7 It is a graph of the influence result of the fermented vegetable oil in Example 1 on the blood circulation speed of zebrafish embryos;

[0032] Figure 8 It is a graph of the scratch test results of the fermented filtrate in Example 1 on HaCaT cells;

[0033] Figure 9 It is a graph of the influence result of the fermented filtrate in Example 1 on the cortisol content of HaCaT cells;

[0034] Figure 10 It is the result diagram of the effect of the fermentation filtrate of Example 1 on the expression of AQP3 protein in HaCaT cells. Detailed implementation manners

[0035] As used herein, the terms:

[0036] "Prepared from" is synonymous with "comprising". As used herein, the terms "comprising", "including", "having", "containing" or any other variation thereof are intended to cover non-exclusive inclusion. For example, a composition, step, method, article or device comprising the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such composition, step, method, article or device.

[0037] The conjunctive "consisting of" excludes any unrecited element, step or component. If used in a claim, this phrase will render the claim closed, excluding materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the claim body rather than immediately following the subject, it only limits the elements described in that clause; other elements are not excluded from the claim as a whole.

[0038] When an equivalent, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values and lower preferred values, this should be understood to specifically disclose all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, whether or not the ranges are separately disclosed. For example, when the range "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values and all integers and fractions within the range.

[0039] In these examples, unless otherwise specified, the parts and percentages are by mass.

[0040] "Parts by mass" refers to the basic measurement unit representing the mass ratio relationship of multiple components. 1 part can represent any unit mass, such as 1 g or 2.689 g, etc. Suppose we say that the mass part of component A is a parts and the mass part of component B is b parts, then it represents the mass ratio of component A to component B, a:b. Or, it represents that the mass of component A is aK and the mass of component B is bK (K is any number representing a multiple factor). It should not be misunderstood that, different from the mass fraction, the sum of the mass parts of all components is not limited to 100 parts.

[0041] "And / or" is used to indicate that one or both of the described situations may occur. For example, A and / or B includes (A and B) and (A or B).

[0042] In addition, the terms "first" and "second" are only used for descriptive purposes and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present invention, "a plurality of" means two or more unless otherwise specifically defined.

[0043] The present application provides a method for preparing fermented vegetable oil and fermented filtrate, comprising:

[0044] Inoculating Aspergillus chevalieri in a seed medium for activation to obtain a seed liquid;

[0045] Inoculating the seed liquid into a fermentation medium for primary fermentation to obtain a fermentation broth;

[0046] Adding vegetable oil to the fermentation broth for secondary fermentation to obtain a water-oil two-phase fermentation product;

[0047] Separating the water-oil two-phase fermentation product to obtain fermented vegetable oil and fermented filtrate.

[0048] The schematic diagram of the operation process of the method for preparing fermented vegetable oil and fermented filtrate provided by the present application is as Figure 1 shown. Using Aspergillus chevalieri as the fermentation strain, through a two-stage two-phase fermentation technology, a fermented vegetable oil with a special fragrance and having antioxidant, brightening, and nourishing effects can be obtained, and at the same time, a fermented filtrate with antioxidant, whitening, anti-stress, promoting repair, and moisturizing effects can be obtained. And the method for preparing fermented vegetable oil and fermented filtrate provided by the present application has good universality. The DPPH free radical scavenging rate of all vegetable oils tested after fermentation with Aspergillus chevalieri has increased, and all have a pleasant aroma after fermentation.

[0049] Directly adding vegetable oil for fermentation with Aspergillus chevalieri will affect its growth. First, add a small amount of vegetable oil to the fermentation medium to induce the relevant enzyme system, and at the same time, it also acts as an antifoaming agent. After the first-stage bacteria grow well, add oil for secondary fermentation, which can improve the fermentation effect.

[0050] In some embodiments, the preservation number of Aspergillus chevalieri is CGMCC No. 41701. The Aspergillus chevalieri used in the present application is preserved in the China General Microbiological Culture Collection Center, with the preservation number of CGMCC No. 41701, and the address of the preservation unit is No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing.

[0051] In some embodiments, the seed culture medium comprises, by mass percentage: 1.5%-2.5% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, 0.1%-0.3% green tea powder.

[0052] Among them, the mass percentage of glucose can be, for example, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% or any value between 1.5-2.5%; the mass percentage of malt extract can be, for example, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% or any value between 1.5-2.5%; the mass percentage of yeast powder can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1%-0.3%; the mass percentage of peptone can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1%-0.3%; the mass percentage of green tea powder can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1%-0.3%.

[0053] In some embodiments, the fermentation culture medium comprises, by mass percentage: 2%-4% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, 0.1%-0.5% green tea powder, 0.1%-0.5% peony pollen or rose pollen or saussurea involucrata powder, 0.1%-0.5% vegetable oil.

[0054] Among them, the mass percentage of glucose can be, for example, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.7%, 2.9%, 3%, 3.2%, 3.5%, 4% or any value between 2% and 4%; the mass percentage of malt extract can be, for example, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% or any value between 1.5% and 2.5%; the mass percentage of yeast powder can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1% and 0.3%; the mass percentage of peptone can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1% and 0.3%; the mass percentage of green tea powder can be, for example, 0.1%, 0.2%, 0.3% or any value between 0.1% and 0.3%; the mass percentage of peony pollen or rose pollen or snow lotus powder can be, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% or any value between 0.1% and 0.5%; the mass percentage of vegetable oil can be, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% or any value between 0.1% and 0.5%.

[0055] The seed culture medium is mainly suitable for the growth of Aspergillus chevalieri, and vegetable oil does not need to be added. During the first-stage fermentation of the fermentation medium, 0.1%-0.5% of vegetable oil is added to induce the domesticated bacteria to produce fat-digesting enzyme systems during growth, and it can also be used as an antifoaming agent. 25%-100% of vegetable oil can be added for the second-stage fermentation.

[0056] In some embodiments, the activation temperature is 28°C - 32°C, for example, it can be 28°C, 29°C, 30°C, 31°C, 32°C or any value between 28°C and 32°C, the rotation speed is 180 - 220 rpm, for example, it can be 180 rpm, 190 rpm, 200 rpm, 210 rpm, 220 rpm or any value between 180 and 220 rpm, and the time is 4 days.

[0057] In some embodiments, the volume ratio of the seed liquid to the fermentation medium is 5% - 15%, for example, it can be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or any value between 5% and 15%, and preferably 10%.

[0058] In some embodiments, the temperature of the first-stage fermentation is 28 - 32°C, for example, it can be 28°C, 29°C, 30°C, 31°C, 32°C or any value between 28°C and 32°C, the rotation speed is 100 - 250 rpm, for example, it can be 100 rpm, 120 rpm, 130 rpm, 150 rpm, 160 rpm, 180 rpm, 190 rpm, 200 rpm, 210 rpm, 220 rpm, 250 rpm or any value between 100 - 250 rpm, the ventilation rate is 0.8 - 1.2 VVM, for example, it can be 0.8 VVM, 0.9 VVM, 1.0 VVM, 1.1 VVM, 1.2 VVM or any value between 0.8 - 1.2 VVM, the dissolved oxygen is not less than 10%, and the time is 4 days.

[0059] In some embodiments, the stirring speed of the second-stage fermentation is 80 - 120 rpm, for example, it can be 80 rpm, 90 rpm, 100 rpm, 110 rpm, 120 rpm or any value between 80 - 120 rpm, the ventilation rate is 0.05 - 0.15 VVM, for example, it can be 0.05 VVM, 0.07 VVM, 0.09 VVM, 0.10 VVM, 0.12 VVM, 0.15 VVM or any value between 0.05 - 0.15 VVM, the time is 2 - 4 days, for example, it can be 2 days, 3 days, 4 days or any time between 2 - 4 days.

[0060] Optionally, the volume ratio of the vegetable oil to the fermentation broth is 25% - 100%.

[0061] In some embodiments, the vegetable oil is selected from any one of peony seed oil, rice bran oil, olive oil, sweet almond oil, grape seed oil, camellia oil, coconut oil, safflower seed oil, baobab seed oil, seabuckthorn seed oil, prickly pear seed oil, wheat germ oil, perilla seed oil, Limnanthes alba seed oil, tomato seed oil, shea butter, borage seed oil, macadamia nut oil, sunflower seed oil, rose hip oil, walnut oil, Plukenetia volubilis oil, linseed oil, evening primrose oil, avocado oil, Prinsepia utilis oil, watermelon seed oil, cottonseed oil, soybean oil, silybum marianum seed oil, Acer truncatum seed oil, murumuru fruit oil, grapefruit seed oil, jojoba oil, pomegranate seed oil, sesame seed oil, kiwi seed oil, ribes nigrum seed oil, vaccinium myrtillus seed oil, Mauritia flexuosa fruit oil, camelina sativa oil, Ximenia americana seed oil, Panax ginseng seed oil, Moringa oleifera seed oil.

[0062] The present application also provides a fermented vegetable oil prepared by the preparation method of the above-mentioned fermented vegetable oil and fermented filtrate.

[0063] The present application also provides a fermented filtrate prepared by the preparation method of the above-mentioned fermented vegetable oil and fermented filtrate.

[0064] The present application also provides a skin care product, the components of which include the above-mentioned fermented vegetable oil or the above-mentioned fermented filtrate. The skin care product can be, for example, water, milk, paste, cream, essential oil, etc.

[0065] The following will describe the implementation schemes of the present application in detail with reference to specific examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present application and should not be regarded as limiting the scope of the present application. For those not specified in the examples, the operations are carried out under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments not specified in the manufacturer are all conventional products that can be obtained by purchasing in the market.

[0066] Example 1

[0067] Example 1 provides a preparation method of fermented vegetable oil and fermented filtrate, including the following steps:

[0068] (1) Prepare a seed culture medium, which includes, by mass percentage: 2% glucose, 2% malt extract, 0.1% yeast powder, 0.1% peptone, 0.1% green tea powder and the balance of water. After weighing and mixing each component, sterilize it at 121 °C for standby.

[0069] (2) Inoculate the activated Aspergillus chevalieri strain on the plate or slant into the seed culture medium, and activate it on a shaker at 30 °C and 200 rpm for 4 days to obtain a seed solution.

[0070] (3) Prepare a fermentation medium, which includes, by mass percentage: 2% glucose, 2% malt extract, 0.1% yeast powder, 0.1% peptone, 0.1% green tea powder, 0.2% peony pollen, 0.3% peony seed oil and the balance of water. After weighing and mixing each component, sterilize it at 121 °C for standby.

[0071] (4) Inoculate the seed solution into the fermentation medium at a ratio of 10% by volume, at 30 °C, with the stirring speed related to the dissolved oxygen, and control the range to be 100 - 250 rpm, the ventilation volume is 1 VVM, the dissolved oxygen is not less than 10%, and the pH is natural. After fermenting for 4 days, a fermentation broth is obtained.

[0072] (5) Add 50% peony seed oil by volume to the fermentation broth, reduce the stirring speed to 100 rpm, and reduce the ventilation volume to 0.1 VVM. After fermenting for 2 days, the fermentation ends to obtain a water-oil two-phase fermentation product.

[0073] (6) Centrifuge the water-oil two-phase fermentation product to separate the water and oil layers, collect the water phase and oil phase respectively, and filter and sterilize them. The oil phase is the fermented vegetable oil, and the water phase is the fermented filtrate.

[0074] Example 2

[0075] The difference from Example 1 is that in step (3), the fermentation medium includes 4% glucose, 1% malt extract, 0.2% yeast powder, 0.2% peptone, 0.3% green tea powder, 0.1% peony pollen, and 0.3% peony seed oil. In step (5), the volume ratio of added peony seed oil is 25%.

[0076] Example 3

[0077] The difference from Example 1 is that in step (3), the fermentation medium includes 1.5% glucose, 3% malt extract, 0.05% yeast powder, 0.2% peptone, 0.5% green tea powder, 0.3% peony pollen, and 0.3% peony seed oil. In step (5), the volume ratio of added peony seed oil is 75%.

[0078] Example 4

[0079] The difference from Example 1 is that in step (3), the fermentation medium includes 3% glucose, 1% malt extract, 0.15% yeast powder, 0.15% peptone, 0.5% green tea powder, 0.5% peony pollen, and 0.3% peony seed oil. In step (5), the volume ratio of added peony seed oil is 100%.

[0080] Example 5

[0081] Example 5 provides a method for preparing fermented vegetable oil and fermented filtrate, including the following steps:

[0082] (1) Prepare a seed medium, which includes, by mass percentage: 1.5% glucose, 2.5% malt extract, 0.2% yeast powder, 0.2% peptone, 0.3% green tea powder, and the balance of water. After weighing and mixing the components, sterilize at 121 °C for standby.

[0083] (2) Inoculate the activated Aspergillus chevalieri strain on the plate or slant into the seed medium, and activate it on a shaker at 28 °C and 220 rpm for 4 days to obtain a seed solution.

[0084] (3) Prepare a fermentation medium, which includes, by mass percentage: 4% glucose, 2.5% malt extract, 0.3% yeast powder, 0.3% peptone, 0.3% green tea powder, 0.5% peony pollen, 0.5% rice bran oil, and the balance of water. After weighing and mixing the components, sterilize at 121 °C for standby.

[0085] (4) Inoculate the seed solution into the fermentation medium at a volume ratio of 15%, and at 28 °C, the stirring speed is related to the dissolved oxygen, and the control range is 100 - 250 rpm, the aeration rate is 0.8 VVM, the dissolved oxygen is not less than 10%, the pH is natural, and ferment for 4 days to obtain a fermentation broth.

[0086] (5) Add rice bran oil with a volume ratio of 50% to the fermentation broth, reduce the stirring speed to 80 rpm, and reduce the aeration rate to 0.15 VVM. After 3 days of fermentation, end the fermentation to obtain a water-oil two-phase fermentation product.

[0087] (6) Centrifuge the water-oil two-phase fermentation product to separate the water and oil layers. Collect the aqueous phase and the oil phase separately, filter to remove bacteria. The oil phase is the fermented vegetable oil, and the aqueous phase is the fermentation filtrate.

[0088] Example 6

[0089] Example 6 provides a method for preparing fermented vegetable oil and fermentation filtrate, including the following steps:

[0090] (1) Prepare a seed medium. The seed medium includes, by mass percentage: 2.5% glucose, 1.5% malt extract, 0.3% yeast powder, 0.3% peptone, 0.2% green tea powder, and the balance water. After weighing and mixing the components, sterilize at 121 °C for later use.

[0091] (2) Inoculate the activated Aspergillus chevalieri strain on the plate or slant into the seed medium, and activate it on a shaker at 32 °C and 180 rpm for 4 days to obtain a seed liquid.

[0092] (3) Prepare a fermentation medium. The fermentation medium includes, by mass percentage: 3% glucose, 1.5% malt extract, 0.2% yeast powder, 0.2% peptone, 0.5% green tea powder, 0.1% peony pollen, 0.1% olive oil, and the balance water. After weighing and mixing the components, sterilize at 121 °C for later use.

[0093] (4) Inoculate the seed liquid into the fermentation medium at a volume ratio of 5%. At 32 °C, the stirring speed is related to dissolved oxygen, and the control range is 100 - 250 rpm, the aeration rate is 1.2 VVM, the dissolved oxygen is not less than 10%, and the pH is natural. After 4 days of fermentation, obtain a fermentation broth.

[0094] (5) Add olive oil with a volume ratio of 50% to the fermentation broth, reduce the stirring speed to 120 rpm, and reduce the aeration rate to 0.05 VVM. After 4 days of fermentation, end the fermentation to obtain a water-oil two-phase fermentation product.

[0095] (6) Centrifuge the water-oil two-phase fermentation product to separate the water and oil layers. Collect the aqueous phase and the oil phase separately, filter to remove bacteria. The oil phase is the fermented vegetable oil, and the aqueous phase is the fermentation filtrate.

[0096] Example 7

[0097] The difference from Example 1 is that the added vegetable oil is sweet almond oil, and rose pollen is used instead of peony pollen in step 3.

[0098] Example 8

[0099] The difference from Example 1 is that the added vegetable oil is grape seed oil, and in step 3, snow lotus powder is used instead of peony pollen.

[0100] Example 9

[0101] The difference from Example 1 is that the added vegetable oil is camellia oil.

[0102] Example 10

[0103] The difference from Example 1 is that the added vegetable oil is coconut oil.

[0104] Example 11

[0105] The difference from Example 1 is that the added vegetable oil is safflower oil.

[0106] Example 12

[0107] The difference from Example 1 is that the added vegetable oil is baobab oil.

[0108] Example 13

[0109] The difference from Example 1 is that the added vegetable oil is seabuckthorn oil.

[0110] Example 14

[0111] The difference from Example 1 is that the added vegetable oil is prickly pear seed oil.

[0112] Example 15

[0113] The difference from Example 1 is that the added vegetable oil is wheat germ oil.

[0114] Example 16

[0115] The difference from Example 1 is that the added vegetable oil is perilla oil.

[0116] Example 17

[0117] The difference from Example 1 is that the added vegetable oil is limnanthes alba oil.

[0118] Example 18

[0119] The difference from Example 1 is that the added vegetable oil is tomato seed oil.

[0120] Example 19

[0121] The difference from Example 1 is that the added vegetable oil is shea butter.

[0122] Example 20

[0123] The difference from Example 1 is that the added vegetable oil is borage oil.

[0124] Example 21

[0125] The difference from Example 1 is that the added vegetable oil is macadamia nut oil.

[0126] Example 22

[0127] The difference from Example 1 is that the added vegetable oil is sunflower oil.

[0128] Example 23

[0129] The difference from Example 1 is that the added vegetable oil is rosehip oil.

[0130] Example 24

[0131] The difference from Example 1 is that the added vegetable oil is walnut oil.

[0132] Example 25

[0133] The difference from Example 1 is that the added vegetable oil is Plukenetia volubilis oil.

[0134] Example 26

[0135] The difference from Example 1 is that the added vegetable oil is flaxseed oil.

[0136] Example 27

[0137] The difference from Example 1 is that the added vegetable oil is evening primrose oil.

[0138] Example 28

[0139] The difference from Example 1 is that the added vegetable oil is avocado oil.

[0140] Example 29

[0141] The difference from Example 1 is that the added vegetable oil is Prinsepia utilis Royle oil.

[0142] Example 30

[0143] The difference from Example 1 is that the added vegetable oil is watermelon seed oil.

[0144] Example 31

[0145] The difference from Example 1 is that the added vegetable oil is cottonseed oil.

[0146] Example 32

[0147] The difference from Example 1 is that the added vegetable oil is soybean oil.

[0148] Example 33

[0149] The difference from Example 1 is that the added vegetable oil is silybum marianum seed oil.

[0150] Example 34

[0151] The difference from Example 1 is that the added vegetable oil is Acer truncatum seed oil.

[0152] Example 35

[0153] The difference from Example 1 is that the added vegetable oil is murumuru palm fruit oil.

[0154] Example 36

[0155] The difference from Example 1 is that the added vegetable oil is grapefruit seed oil.

[0156] Example 37

[0157] The difference from Example 1 is that the added vegetable oil is jojoba oil.

[0158] Example 38

[0159] The difference from Example 1 is that the added vegetable oil is pomegranate seed oil.

[0160] Example 39

[0161] The difference from Example 1 is that the added vegetable oil is sesame seed oil.

[0162] Example 40

[0163] The difference from Example 1 is that the added vegetable oil is kiwifruit seed oil.

[0164] Example 41

[0165] The difference from Example 1 is that the added vegetable oil is ribes nigrum seed oil.

[0166] Example 42

[0167] The difference from Example 1 is that the added vegetable oil is bilberry seed oil.

[0168] Example 43

[0169] The difference from Example 1 is that the added vegetable oil is mauritia flexuosa fruit oil.

[0170] Example 44

[0171] The difference from Example 1 is that the added vegetable oil is Camelina sativa oil.

[0172] Example 45

[0173] The difference from Example 1 is that the added vegetable oil is Ximenia americana oil.

[0174] Example 46

[0175] The difference from Example 1 is that the added vegetable oil is Panax ginseng seed oil.

[0176] Example 47

[0177] The difference from Example 1 is that the added vegetable oil is Moringa oleifera seed oil.

[0178] Comparative Example 1

[0179] Comparative Example 1 provides a method for preparing fermented vegetable oil, including the following steps:

[0180] Using Candida bombicola (purchased from Ruichu Biotechnology Co., Ltd., strain number ATCC 22214) as the strain, after resuscitating with YPD medium, inoculate the seed liquid into the YPD medium containing 50% (by volume) of Paeonia ostii oil, and ferment in a shaker at 30 °C and 220 rpm for 2 days. Centrifuge the fermentation broth to separate the upper oil phase to obtain the fermented vegetable oil.

[0181] Comparative Example 2

[0182] Comparative Example 2 provides a method for preparing fermented vegetable oil, including the following steps:

[0183] Using Bacillus subtilis (purchased from Ruichu Biotechnology Co., Ltd., strain number ATCC 6633) as the strain, after resuscitating with LB medium, inoculate the seed liquid into the LB medium containing 50% (by volume) of Paeonia ostii oil, and ferment in a shaker at 30 °C and 220 rpm for 2 days. Centrifuge the fermentation broth to separate the upper oil phase to obtain the fermented vegetable oil.

[0184] Test Example

[0185] The fermented vegetable oils obtained from the above examples and comparative examples were respectively subjected to performance tests, and the test methods are as follows:

[0186] (1) ABTS radical scavenging rate experiment

[0187] 1. Solution preparation

[0188] PBS buffer: 8 g of sodium chloride, 0.2 g of potassium chloride, 0.24 g of potassium dihydrogen phosphate, 3.63 g of disodium hydrogen phosphate dodecahydrate, made up to 1000 ml with distilled water, and adjusted to pH 7.4 with hydrochloric acid or sodium hydroxide.

[0189] ABTS stock solution (7 mmol / L): Weigh 0.0384 g of ABTS and make up the volume to 10 ml with distilled water.

[0190] K 2 S 2 O 8 Stock solution (2.45 mmol / L): Weigh 0.0066 g of K 2 S 2 O 8 and make up the volume to 10 ml with distilled water.

[0191] ABTS working solution: Mix the ABTS stock solution and K 2 S 2 O 8 stock solution in a volume ratio of 1:1, let it stand for 12 - 16 h to prepare the ABTS working solution.

[0192] Sample treatment: Take 2 ml of the fermentation broth sample, centrifuge at 8500 rpm for 5 min, take the supernatant, and dilute it to the detection concentration with the buffer solution.

[0193] 2. Experimental procedure

[0194] Take an appropriate amount of ABTS working solution and dilute it with PBS solution until the absorbance of the solution at 734 nm is about 0.7. Under dark conditions, take 200 μl of the diluted ABTS working solution and 10 μl of the test sample and add them into a 96 - well plate, incubate at room temperature in the dark for 6 min, and measure the absorbance at 734 nm. Each measurement requires three groups: sample, blank, and control, with 3 parallels in each group, specifically as follows:

[0195] Sample: 10 μl of sample solution + 200 μl of ABTS working solution;

[0196] Blank: 10 μl of sample solution + 200 μl of PBS buffer solution;

[0197] Control: 10 μl of distilled water + 200 μl of ABTS working solution;

[0198] Result calculation: ABTS scavenging rate = (1 - (sample - blank) / control) * 100%.

[0199] (2) DPPH radical scavenging rate experiment

[0200] 1. Solution preparation

[0201] DPPH solution: Accurately weigh 0.002 g of DPPH and dissolve it in 50 ml of ethanol. Dilute it with ethanol to an absorbance of about 0.7 before use, and prepare it freshly.

[0202] Sample treatment: Take 2 ml of fermentation broth or culture medium, centrifuge at 8500 rpm for 5 min, take the supernatant, and dilute it with water to an appropriate concentration for detection. Dilute the oil with absolute ethanol or other reagents to an appropriate concentration for detection.

[0203] 2. Experimental procedure

[0204] Under light-shielded conditions, take 100 μl of DPPH ethanol solution and 100 μl of test sample and add them into a 96-well plate. Incubate in the dark at room temperature for 30 min, and measure the absorbance at 517 nm. Each measurement requires three groups: sample, blank, and control, with 3 parallels in each group, specifically as follows:

[0205] Sample: 100 μl of sample solution + 100 μl of DPPH alcohol solution;

[0206] Blank: 100 μl of sample solution + 100 μl of absolute ethanol;

[0207] Control: 100 μl of DPPH alcohol solution + 100 μl of water;

[0208] Result calculation: DPPH scavenging rate = (1 - (sample - blank) / control) * 100%.

[0209] (3) Extraction of polar components in fermented vegetable oil

[0210] Take 1 g of fermented vegetable oil sample, add 3 volumes of methanol, vortex and oscillate for extraction for 5 minutes, centrifuge to separate the supernatant, repeat the above steps 2 times for the remaining oil phase, combine the 3 extraction solutions as the sample of polar components to be measured, and the remaining oil phase as the sample of non-polar components.

[0211] (4) Total antioxidant capacity T-AOC

[0212] The T-AOC is detected using a kit from BIOSS. Prepare the reaction system according to the kit instructions. After reacting for 10 minutes, measure the absorbance at 593 nm in an enzyme-labeling instrument. Determine and calculate the standard curve. After calculation, the standard curve is y = 10.641x + 0.0006, R 2 = 1. x is the concentration of Fe 2+ concentration, and y is the difference in absorbance between the sample and the control.

[0213] Sample tube: 180 μl of detection reagent + 6 μl of sample + 18 μl of distilled water;

[0214] Control tube: 180 μl of detection reagent + 24 μl of distilled water;

[0215] Calculate x (μmol / mL) based on the difference in absorbance, then the total antioxidant capacity T-AOC = x * 34.

[0216] (5) Scratch test

[0217] Using human keratinocyte HaCaT as a cell model, resuscitate the cells with DMEM medium containing 10% FBS. Transfer the cells with qualified status into a 48-well plate and culture them in an incubator at 37°C with 5% CO 2 for 24 h. Scratch the cells on the plane where they grow, add the sample at an appropriate concentration for treatment, and continue to culture them in an incubator at 37°C with 5% CO 2 for 24 h. Then take pictures to observe cell migration.

[0218] (6) Compressive strength test

[0219] Using human keratinocyte HaCaT as a cell model, after normal culture for 24 hours, use the culture medium as a blank, use cortisol as a positive control agonist to establish a model, then add metyrapone as a positive control inhibitor. Dilute the sample to an appropriate concentration with the culture medium and add it to the cell wells with the established model for cortisol conversion reaction. Continue to culture for 24 hours, take the supernatant, and determine the cortisol content by immunofluorescence method to investigate the conversion test of the active ingredient on cortisol in human keratinocytes.

[0220] (7) Cell moisturizing efficacy test

[0221] Using human fibroblasts as a test model, resuscitate the cells with DMEM medium containing 10% FBS. Transfer the cells with qualified status into a 48-well plate and culture them in an incubator at 37°C with 5% CO 2 for 24 h. Dilute the sample to an appropriate concentration with the culture medium and add it to the cell wells, and continue to culture in an incubator at 37°C with 5% CO 2 for 24 h. Then determine the change of AQP3 by immunofluorescence method to evaluate the moisturizing efficacy of the sample.

[0222] (8) Cell whitening efficacy test

[0223] Using mouse melanoma cell B16 as a cell model, resuscitate the cells with DMEM medium containing 10% FBS. Transfer the cells with qualified status into a 6-well plate and culture them in an incubator at 37°C with 5% CO 2 for 24 h. Using kojic acid as a positive control, dilute the sample to an appropriate concentration with the culture medium and add it to the cell wells, and continue to culture in an incubator at 37°C with 5% CO 2 for 24 h. Then determine the amount of melanin deposition in the cells.

[0224] (9) Antioxidant test of HaCaT cell model

[0225] Using human immortalized keratinocytes as a test model, resuscitate the cells with DMEM medium containing 10% FBS. Transfer the cells with qualified status into a 96-well plate and culture them in an incubator at 37°C with 5% CO2 Cultivate for 24 h in an incubator, construct a model by UV irradiation. After diluting the sample to an appropriate concentration with a culture medium, add it to the cell wells, and continue to cultivate in an incubator at 37 °C with 5% CO 2 After cultivating for another 24 h in the incubator, measure the change of Nrf2 by immunofluorescence method to evaluate the antioxidant efficacy of the sample.

[0226] In addition, inoculate the qualified resuscitated HaCat cells into a 96-well plate and cultivate in an incubator at 37 °C with 5% CO 2 Cultivate for 24 h in an incubator, induce oxidative damage with hydrogen peroxide and then continue to cultivate for 6 hours. After diluting the sample to an appropriate concentration with a culture medium, add it to the cell wells, and continue to cultivate in an incubator at 37 °C with 5% CO 2 After cultivating for another 24 h in the incubator, add MTT solution in the dark and continue to incubate for 4 hours, then detect the absorbance value at 570 nm. Percentage of cell viability (%) = average OD value of the sample well / average OD value of the cell control well × 100%.

[0227] (10) Zebrafish test for nourishing efficacy

[0228] Using zebrafish embryos as a test model, take the normally developing zebrafish embryos. Under the conditions controlled by blank control or solvent control, place the zebrafish embryos in an appropriate concentration of the sample and cultivate at 28 °C for 2 hours. Then, take pictures of the caudal aortic vessels of the embryos under a microscope for 20 seconds, and analyze the blood flow velocity with software.

[0229] (11) Zebrafish test for whitening efficacy

[0230] Using zebrafish embryos as a test model, take the normally developing zebrafish embryos. Under the conditions controlled by blank control or solvent control, place the zebrafish embryos in an appropriate concentration of the sample and cultivate at 28 °C for 48 hours. According to the deposition and distribution of melanin on the body surface of the fish embryos, observe the change of the distribution of melanin granules to evaluate the efficacy of the sample.

[0231] Test results and analysis

[0232] Perform DPPH free radical scavenging rate experiments on Example 1, Comparative Example 1 and Comparative Example 2 respectively to evaluate the free radical scavenging ability of the plant fermentation oils in Example 1, Comparative Example 1 and Comparative Example 2. Dilute the concentrations of all samples to 1.5%, 5% and 10% by volume percentage with DMSO. The results are shown in Table 1.

[0233] Table 1 DPPH scavenging rate of peony seed oil fermented by different strains

[0234]

[0235]

[0236] As can be seen from Table 1, after fermenting peony seed oil with Aspergillus chevalieri, yeast, and Bacillus subtilis, the DPPH free radical scavenging ability of the oil can be improved, and Aspergillus chevalieri has a better improvement effect. Moreover, the fermented oils obtained after fermenting peony seed oil with yeast and Bacillus subtilis have a very unpleasant smell and need to be deodorized further before application, while the peony seed oil fermented by Aspergillus chevalieri has a pleasant fragrance.

[0237] Extract the polar components of the fermented vegetable oils in Example 1, Comparative Example 1, and Comparative Example 2 respectively, and measure the total reducing power T-AOC and DPPH scavenging rate of the polar components. The results are shown in Table 2.

[0238] Table 2 T-AOC and DPPH scavenging rate of polar components of peony seed oil fermented by different strains

[0239] unfermented oil Example 1 Comparative Example 1 Comparative Example 2 T-AOC (polar component) 0.131 1.497 0.453 0.471 DPPH (polar component) 23.94％ 72.92％ 42.92％ 36.75％ DPPH (non-polar component) 28.33％ 44.59％ 39.61％ 40.52％

[0240] According to Table 2, the fermentation process of Aspergillus chevalieri significantly increases the content of reducing substances in the polar components of peony seed oil and improves the DPPH free radical scavenging effect of the polar and non-polar components. Although yeast and Bacillus subtilis also have an improvement, the effect is not as good as that of Aspergillus chevalieri.

[0241] In addition, a simple paper towel infiltration experiment was conducted using peony seed oil and the fermented peony seed oil of Example 1 in this application. That is, 200 microliters of each oil was taken and dropped on multi-layered toilet paper. After half an hour of diffusion, the fermented peony seed oil could infiltrate 6 layers of toilet paper downward, while the peony seed oil could only infiltrate 3 layers. The results are as Figure 2 shown. It shows that after the peony seed oil is fermented by Aspergillus chevalieri, with the increase in the content of polar components, the hydrophilicity and diffusibility of the oil are significantly improved, and the skin feel is clearer and not heavy.

[0242] In addition, the antioxidant, brightening, and nourishing effects of the fermented vegetable oil of Example 1 were also tested at the cell and zebrafish levels. The test results are as Figures 3 to 7 shown.

[0243] As Figure 3 and Figure 4 shown, the expression level of Nrf2 in the peony seed oil group increased by 5.89% compared with the positive control, and that in the fermented peony seed oil group increased by 15.38% compared with the positive control. The cell viability in the peony seed oil group increased by 61.59% compared with the control group, and that in the fermented peony seed oil group increased by 91.30% compared with the control group. It shows that the peony seed oil has better antioxidant efficacy after being fermented by Aspergillus chevalieri.

[0244] As Figure 5 and Figure 6As shown, both peony seed oil and fermented peony seed oil can inhibit melanin expression. In B16 cells, the melanin content in the peony seed oil group decreased by 19.58% compared to the negative control, and that in the fermented peony seed oil group decreased by 29.78%. In zebrafish embryos, the melanin content in the peony seed oil group decreased by 1.73% compared to the negative control, and that in the fermented peony seed oil group decreased by 12.94%. This indicates that peony seed oil has better brightening effect after fermentation by Aspergillus chevalieri.

[0245] As Figure 7 shown, at a test concentration of 0.5%, fermented peony seed oil showed a significant effect of promoting blood circulation in zebrafish embryos, with a promotion rate of 19%, while the promotion rate of peony seed oil was only 5%. This indicates that peony seed oil has better nourishing effect after fermentation by Aspergillus chevalieri.

[0246] This application also evaluated the efficacy of the aqueous phase in Example 1. The aqueous phase was a light yellow transparent liquid with a unique fragrance after centrifugation and filtration. Its in vitro antioxidant performance was measured, and the specific data are shown in Table 3. The determination concentrations of DPPH and ABTS radical scavenging rates were 5%. As shown in Table 3, through the fermentation of Aspergillus chevalieri, the antioxidant efficacy of the fermented aqueous phase can be greatly improved.

[0247] Table 3 Antioxidant efficacy of the fermented filtrate in Example 1

[0248] before fermentation after fermentation T-AOC 5.73 15.36 DPPH scavenging rate 58.91％ 89.49％ ABTS scavenging rate 62.14％ 94.73％

[0249] In addition, the scratch repair, anti - compression and water replenishment effects of the fermented aqueous phase were also tested using a cell model. The measurement results are as Figure 8 、 9 、10 shown. After cell testing, the fermented aqueous phase has the effects of promoting cell scratch healing, anti - compression and water replenishment. At the test concentration, the cell scratch healing rate of the test group added with the fermented aqueous phase can reach 24.39%; in the positive agonist modeling, the inhibition rate of the fermented aqueous phase on cortisol conversion is 25.84%; the promotion rate of the fermented aqueous phase on AQP3 protein is 10.78%. This indicates that the fermented aqueous phase has good repair, anti - compression and water replenishment effects.

[0250] DPPH radical scavenging rate experiments were respectively carried out on Examples 1 to 4 to evaluate the free radical scavenging ability of the plant fermented oils in Examples 1 to 4. All sample concentrations were diluted to 1.5%, 5% and 10% with DMSO, and the results are shown in Table 4.

[0251] Table 4 DPPH scavenging rates of fermented oils with different carbon - nitrogen ratios and peony seed oil addition ratios

[0252]

[0253] As can be seen from Table 4, within the range of the added amounts of carbon and nitrogen sources tested and the addition range of 25%-100% of peony seed oil, the fermentation of Aspergillus chevalieri can effectively improve the DPPH free radical scavenging rate of peony seed oil. However, the promoting effect is the best when the addition amount is 50%.

[0254] DPPH free radical scavenging rate experiments were respectively carried out on Examples 5 to 47 to evaluate the free radical scavenging ability of the plant fermented oils in Examples 5 to 47. Considering that when testing concentrations above 5%, the difference in DPPH scavenging rate is not obvious, all samples were diluted to 1.5% and 5% concentrations with DMSO. The results are shown in Table 5.

[0255] Table 5 DPPH scavenging rates of different fermented vegetable oils

[0256]

[0257]

[0258]

[0259] As shown in Table 5, the DPPH free radical scavenging rates of several tested vegetable oils have increased after fermentation by Aspergillus chevalieri, and they all have a pleasant aroma after fermentation, indicating that the preparation method of the fermented vegetable oil provided in this application has good universality.

[0260] Application Example 1 Emulsion

[0261] Add the A phase of the fermented peony seed oil of Example 1 into a beaker according to the components shown in Table 6, heat it to 70-80 °C, and stir until it is completely dissolved and transparent; add the B phase to the material while it is hot, and cool it to room temperature after complete emulsification to obtain an emulsion product.

[0262] Table 6 Components of the emulsion

[0263]

[0264]

[0265] Application Example 2 Essence water

[0266] Mix the fermented filtrate of Example 1 according to the components shown in Table 7 to obtain an essence water product.

[0267] Table 7 Components of the essence water

[0268] material dosage % water 64.92 glycerol 3 trehalose 1 dipotassium glycyrrhizinate 0.08 fermentation filtrate 30 hexylene glycol 0.5 p-hydroxyacetophenone 0.5

[0269] In summary, the preparation method of the fermented vegetable oil provided by the present application has the advantages of simple process steps, wide application range, and multiple benefits. The obtained fermented vegetable oil has better antioxidant, brightening, and nourishing effects. At the same time, a fermented filtrate with antioxidant, moisturizing, anti-stress, and repair effects can also be obtained. Both the fermented vegetable oil and the fermented filtrate can be directly applied to cosmetics.

[0270] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

[0271] In addition, those skilled in the art can understand that although some of the embodiments herein include certain features included in other embodiments rather than other features, the combination of the features of different embodiments means that it is within the scope of the present application and forms different embodiments. For example, in the above claims, any one of the claimed embodiments can be used in any combination. The information disclosed in this background art section is only intended to deepen the understanding of the overall background art of the present application, and should not be regarded as an admission or any form of suggestion that this information constitutes the prior art known to those skilled in the art.

Claims

1. A method for preparing fermented vegetable oil and fermentation filtrate, characterized in that: include: inoculating Aspergillus shevarium into a seed culture medium for activation to obtain a seed solution; Inoculating the seed liquid into a fermentation medium for a fermentation step to obtain a fermentation liquid; adding vegetable oil to the fermentation liquid for two-stage fermentation to obtain a water-oil two-phase fermentation product; The water-oil two-phase fermentation product is separated to obtain fermented vegetable oil and fermentation filtrate.

2. The method for preparing fermented vegetable oil and fermentation filtrate according to claim 1, characterized in that: The deposit number of the Aspergillus shevarium is CGMCC No.41701.

3. The method for preparing fermented vegetable oil and fermentation filtrate according to claim 1, characterized in that: The seed culture medium comprises, by mass percentage, 1.5%-2.5% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, and 0.1%-0.3% green tea powder; The fermentation medium comprises, by mass percentage, 2%-4% glucose, 1.5%-2.5% malt extract, 0.1%-0.3% yeast powder, 0.1%-0.3% peptone, 0.1%-0.5% green tea powder, 0.1%-0.5% peony pollen or rose pollen or snow lotus powder, and 0.1%-0.5% vegetable oil.

4. The method for preparing fermented vegetable oil and fermentation filtrate according to claim 1, characterized in that: The activation temperature is 28-32° C., the rotation speed is 180-220 rpm, and the activation time is 4 days.

5. The method for preparing fermented vegetable oil and fermentation filtrate according to claim 1, characterized in that: The volume ratio of the seed liquid to the fermentation medium is 5%-15%, preferably 10%; The temperature of the first stage fermentation is 28° C.-32° C., the rotation speed is 100-250 rpm, the ventilation volume is 0.8-1.2 VVM, the dissolved oxygen is not less than 10%, and the fermentation time is 4 days.

6. The method for preparing fermented vegetable oil and fermentation filtrate according to claim 1, characterized in that: The stirring speed of the second stage fermentation is 80-120rpm, the ventilation volume is 0.05-0.15VVM, and the time is 2-4 days; Optionally, the volume ratio of the vegetable oil to the fermentation liquid is 25% to 100%.

7. The method for preparing the fermented vegetable oil and the fermentation filtrate according to any one of claims 1 to 6, characterized in that: The vegetable oil is selected from any one of peony seed oil, rice bran oil, olive oil, sweet almond oil, grape seed oil, camellia oil, coconut oil, safflower seed oil, baobab seed oil, sea buckthorn seed oil, cactus seed oil, wheat germ oil, perilla seed oil, white meadowfoam seed oil, tomato seed oil, shea butter, borage seed oil, macadamia nut oil, sunflower seed oil, rosehip oil, walnut oil, South American oil vine oil, linseed oil, evening primrose oil, avocado oil, prickle oil, watermelon seed oil, cottonseed oil, soybean oil, milk thistle seed oil, Acer truncatum seed oil, Murumuru star fruit palm seed oil, grapefruit seed oil, jojoba oil, pomegranate seed oil, sesame seed oil, kiwi seed oil, black tea berry seed oil, European blueberry seed oil, palm fruit oil, camelina seed oil, sea sandalwood seed oil, ginseng seed oil, and moringa seed oil.

8. A fermented vegetable oil, characterized in that: The fermented vegetable oil is prepared by the method for preparing the fermented vegetable oil and fermentation filtrate according to any one of claims 1 to 7.

9. A fermentation filtrate, characterized in that: The fermented vegetable oil is prepared by the method for preparing the fermented vegetable oil and fermentation filtrate according to any one of claims 1 to 7.

10. A skin care product, characterized in that: Its components include the fermented vegetable oil according to claim 8 or the fermentation filtrate according to claim 9.

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