Application of phenolic acid-producing compound production strain extract in daily cosmetics

Abstract

The invention discloses an application of a phenolic acid-producing compound production strain extract in daily cosmetics, the extract is prepared through reaction of aspergillus niger and vinasse, and a phenolic acid-producing compound production strain is aspergillus niger; the extract is clear liquid obtained by taking vinasse as a substrate, fermenting by the aspergillus niger, sterilizing and filtering; in a more scheme, a bacterial colony variety with the preservation number of CCTCC NO: M 2016767 is selected for aspergillus niger, the aspergillus niger has an excellent function of producing a phenolic acid compound vanillic acid, and meanwhile, the strain has the secretion capacity of feruloyl esterase enzyme and can directly release the phenolic acid compound in the cereal raw materials; the extract has the characteristics of smell, color and phenolic acid content, and can be used as a raw material of daily cosmetics.

Description

Technical Field

[0001] The present invention relates to the technical field of cosmetic raw materials, and in particular to application of an extract of a bacterial strain producing phenolic acid compounds in daily cosmetics. Background Art

[0002] Phenolic acids are a type of phenolic compound found widely in plant cell walls and hold great promise for application in medicine, food, and cosmetics. Common phenolic acids include protocatechuic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and chlorogenic acid. These compounds possess whitening, anti-inflammatory, and antioxidant properties, and hold great promise for use in skincare products. For example, patent CN107669529A extracts from Ginkgo biloba, which are rich in protocatechuic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and chlorogenic acid. This extract possesses whitening properties, protects dermal cells, improves blood circulation, prevents cell oxidation and wrinkles, reduces lipid peroxidation, reduces freckles, and moisturizes the skin. Patent CN102349861A, modified with phenolic acids, achieves anti-wrinkle, whitening, moisturizing, and cleansing benefits. Patent TW201231077A uses trans-p-coumaric acid and vanillic acid extracted from the stem of miracle fruit (Synsepalum dulcificum) for skin whitening effects.

[0003] Regarding the extraction or synthesis of phenolic acids, many strains have the ability to produce and convert phenolic acid compounds. For example, patent US 6,844,019 utilizes Pseudomonas putida (NCIMB 40988) to convert 28.5 g / L ferulic acid into 19.05 g / L vanillic acid in 160 hours. Alternatively, this can be achieved through distiller's grain compounds, which are considered cosmetic ingredients with many benefits. Nutrients derived from yeast lysates and yeast bodies can deeply moisturize the skin, while yeast polysaccharides can increase skin elasticity and brightness and promote keratin metabolism. Furthermore, the release of various phenolic acids from cereal components in distiller's grain compounds and plant materials can provide antioxidant and skin-brightening properties.

[0004] However, in daily cosmetics, if only distiller's grain compounds are added, it will be difficult for the market to accept them. Specifically, phenolic acid compounds in grains or other plant raw materials are usually combined with polysaccharides, lignin, sitosterol and other macromolecules in grains through sugar ester bonds, making them difficult to be released and utilized repeatedly. In the prior art, biological or enzyme treatment methods are usually used to accelerate the release and extraction rate of active substances. For example, patent CN117064824A discloses a method of using white wine distiller's grain extract to be enzymatically hydrolyzed by cell lyase, cellulase and protease, and then separated and purified by membrane separation. Secondly, phenolic acid compounds themselves have the characteristic of being easily oxidized and discolored. Most of the existing microorganisms process phenolic acid compounds, but phenolic acid compounds are easily oxidized, and the color easily forms brown or even black oxidation products. In many microbial treatment processes, the metabolic oxidation process of the microorganism itself will cause the color of the phenolic acid fermentation extract to darken, making its sensory properties worse and unable to be used in cosmetics. Finally, most microbial fermentation and enzyme treatment processes will introduce odors produced by the microorganism's own metabolism. Most of these odors are unwelcome odor types, which are not conducive to the application of fermentation extracts of phenolic acid compounds in cosmetic products.

[0005] It can be seen that there is an urgent need for a fermentation extract raw material that can combine the three characteristics of smell, color and phenolic acid content, so as to be applied to daily cosmetic products and thus solve the above-mentioned deficiencies. Summary of the Invention

[0006] The present invention provides a solution to the technical problem in the prior art that fermented phenolic acid extracts are incompatible with color, odor and phenolic acid content.

[0007] To achieve the above-mentioned object, the present invention provides an application of an extract of a phenolic acid compound-producing strain in daily cosmetics.

[0008] As an improved solution of the present application, the strain producing phenolic acid compounds is Aspergillus niger.

[0009] As an improved solution of the present application, the preservation number of Aspergillus niger is CCTCC NO: M 2016767.

[0010] As an improved solution of the present application, the preparation steps of the extract are:

[0011] S1: Obtain Aspergillus niger and distiller's grains; prepare a spore suspension of Aspergillus niger, add 5% of the spore suspension to 100 parts of distiller's grains, mix and ferment, and obtain a culture;

[0012] S2: Add 200 parts of acid-base regulator to the obtained culture and stir to extract, and remove the insoluble matter in the lees by suction filtration; filter the filtered clear liquid again with a 0.1 μm ultrafiltration membrane to sterilize, and collect the filtrate, which is the extract.

[0013] As an improved solution of the present application, in step S1, the culture temperature of the mixing fermentation is 30°C, and the culture days are 5 days.

[0014] As an improved solution of the present application, the acid-base regulator is pure water or sodium carbonate aqueous solution with a pH value of 7.5-8.0.

[0015] As an improved solution of the present application, in step S2, the stirring extraction temperature is 25°C and the extraction time is 4 hours.

[0016] As an improvement of the present application, the lees are wine lees.

[0017] The beneficial effect of the present invention is that compared with the prior art, the present invention provides an application of a phenolic acid compound-producing strain extract in daily cosmetics, wherein the extract is prepared by reacting Aspergillus niger with distiller's grains. The extract has the characteristics of smell, color and phenolic acid content, and can be very suitable as a raw material for daily cosmetics. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 A data representation diagram of color of the present invention;

[0019] Figure 2 This is a data representation diagram of the free radical scavenging ability of the present invention;

[0020] Figure 3 This is a representation diagram of the comprehensive measured effect of the present invention. DETAILED DESCRIPTION

[0021] In order to more clearly illustrate the present invention, the present invention will be further described below with reference to the accompanying drawings.

[0022] In the following description, details of general examples are provided to provide a deeper understanding of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, and are not intended to be exhaustive. It should be understood that the specific embodiments described are intended only to illustrate the present invention and are not intended to limit the present invention.

[0023] It should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of the stated features, integers, steps, operations, elements or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components or combinations thereof.

[0024] In order to solve the technical problem in the prior art that fermented phenolic acid compounds are incompatible with color, odor and phenolic acid content, the present application provides an application of a phenolic acid compound producing strain extract in daily cosmetics; please refer to the attached Figure 1To the attached Figure 3 ; The strain producing phenolic acid compounds is Aspergillus niger; the extract is a clear liquid obtained by sterilizing and filtering the Aspergillus niger fermentation treatment with wine lees as the substrate; in a more preferred scheme, the Aspergillus niger selected is a colony variety with the preservation number of CCTCC NO: M2016767. The Aspergillus niger has an excellent function of producing the phenolic acid compound vanillic acid. At the same time, the strain has the ability to secrete ferulic acid esterase, which can directly release ferulic acid in cereal raw materials. The chemical name of ferulic acid is 4-hydroxy-3-methoxyphenylacrylic acid, and its structure is a cinnamic acid derivative. It is essentially a plant phenolic acid; ferulic acid used in cosmetics can play the role of whitening and skin photoprotection agent.

[0025] The present invention will be further described below in conjunction with specific experiments:

[0026] Bacteria selection:

[0027] Table 1

[0028] Strain number Fermentation strain name source strain 1 Aspergillus niger CFFSH005 Boton (Shanghai) Biotechnology Co., Ltd. strain 2 Aspergillus niger CICC2139 Model strain, China Industrial Microbiological Culture Collection Center strain 3 Aspergillus niger ATCC16404 Standard model strain strain 4 Aspergillus niger enzyme 3.758 Commercial fungi, black koji extract, Jining Yuyuan Biotechnology Co., Ltd. strain 5 Aspergillus niger AS 3.350 Commercial bacteria, Shanghai Jiaming Brewing Food Co., Ltd., Brewing Plant 1

[0029] Preparation of spore suspension:

[0030] Aspergillus niger strains of species 1-5 were selected and inoculated into potato dextrose solid culture medium plates. The culture was cultured at 30° C. for 7 days. After a large number of visible black spores formed on the surface of the solid culture medium, the surface of the culture medium was repeatedly rinsed with sterile physiological saline using a pipette to obtain a spore suspension. The spores were counted using a hemocytometer under a microscope and the spore count was adjusted to 3×10 4 to 3×10 5 cells / mL as the spore suspension for inoculation.

[0031] Extract preparation:

[0032] Take 5 portions of 100g of wine lees and inoculate the spore suspension prepared by strains 1-5 at a 5% inoculation rate, mix well, and culture at 30°C for 5 days. Then add 200g of dilute sodium carbonate solution (pH 8.0), stir and extract at 25°C for 4h, filter to remove insoluble matter in the lees, and filter the filtered liquid again with a 0.1μm ultrafiltration membrane for sterilization to obtain different fermentation product filtrates obtained by fermentation with Aspergillus niger. The filtrates are extracts; they are recorded as strain 1 treatment extract, strain 2 treatment extract, strain 3 treatment extract, strain 4 treatment extract and strain 5 treatment extract.

[0033] Preparation of control sample:

[0034] 100 g of wine lees that had not been fermented by Aspergillus niger were directly added to 200 g of dilute sodium carbonate solution (pH 8.0), and the mixture was stirred and extracted at 25°C for 4 h. The insoluble matter in the lees was removed by suction filtration, and the supernatant was sterilized again by filtration through a 0.1 μm ultrafiltration membrane. The extract obtained was used as a control.

[0035] Data Analysis:

[0036] Regarding the content of phenolic acid compounds, the extract samples and control samples of the extract preparation were tested using HPLC-MS to detect the content of each phenolic acid compound. The results are shown in Table 2 below:

[0037] Table 2

[0038]

[0039] Combined with the data in Table 2, it can be seen that among the tested Aspergillus niger strains, the extract produced by strain 1 significantly increased the content of multiple phenolic acids in the lees extract, including ferulic acid, vanillic acid, gallic acid, and epicatechin. It also increased the variety of phenolic acids in the product, including two new phenolic acid compounds, vanillic acid and 4-hydroxybenzoic acid.

[0040] For color, please refer to the attached Figure 1 ; The 5 extracts obtained from strains 1-5 are as follows Figure 1 As shown in the figure, although all the extracts were fermented by Aspergillus niger, the colors of the extracts were different. The phenolic acid content of the extract of strain 1 was much higher than that of the other strains, but its color was the lightest among all the experimental groups, being transparent and light yellow, while the extracts obtained by fermentation of strains 2-4 were brown and tan. It can be seen that strain 1 can maintain the color of the final product as much as possible in daily cosmetics and is more accepted by consumers.

[0041] As for the free radical scavenging ability, the free radical scavenging ability of each extract was measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging ability test method, using ABST free radical scavenging ability test kit (A005-96T, Shanghai Huicheng Biotechnology Co., Ltd.) according to its instructions. The test results are as follows Figure 2 As shown, the free radical scavenging level of the extract treated with strain 1 is the highest; in daily cosmetic applications, the higher the free radical scavenging level, the better the anti-wrinkle ability obtained, which is more suitable for use in the cosmetics field.

[0042] For odor aspects, see Table 3:

[0043] Table 3

[0044]

[0045] It can be seen that strain 1 has a better advantage in terms of odor compared to strains 2-5, does not have an unpleasant odor experience, and is more suitable for the application of cosmetic products.

[0046] Comprehensive measurement:

[0047] The strain 1 treatment extract was obtained according to the above preparation method, and the strain 1 treatment extract was diluted with 10% water as the test solution. The effect test was conducted on volunteers. The use time was 4 weeks, and the frequency was once every morning and evening after washing the face. The test results are shown in Figure 3 After use, the melanin content decreased by 26%, the skin has a brightening effect, pores and acne are significantly improved, the skin tone is brightened by about 20-35%, and the spots have a good lightening effect.

[0048] The advantages of the present invention are:

[0049] 1) An extract is prepared by reacting Aspergillus niger with distiller's grains. The extract has the following characteristics: odor, color, and phenolic acid content, making it highly suitable as a raw material for daily cosmetics;

[0050] 2) The higher the free radical scavenging level, the better the anti-wrinkle ability, which is more suitable for use in the cosmetics field.

[0051] The above disclosures are only several specific embodiments of the present invention, but the present invention is not limited thereto. Any changes that can be conceived by those skilled in the art should fall within the scope of protection of the present invention.

Claims

1. Application of an extract of a phenolic acid compound-producing strain in daily cosmetics.

2. The use according to claim 1, characterized in that The strain producing phenolic acid compounds is Aspergillus niger.

3. The use according to claim 2, characterized in that The accession number of Aspergillus niger is CCTCC NO: M 2016767.

4. The use according to claim 3, characterized in that The preparation steps of the extract are: S1: Obtain Aspergillus niger and distiller's grains; prepare a spore suspension of Aspergillus niger, add 5% of the spore suspension to 100 parts of distiller's grains, mix and ferment, and obtain a culture; S2: Add 200 parts of acid-base regulator to the obtained culture and stir to extract, and remove the insoluble matter in the lees by suction filtration; filter the filtered clear liquid again with a 0.1 μm ultrafiltration membrane to sterilize, and collect the filtrate, which is the extract.

5. The use according to claim 4, characterized in that In step S1, the culture temperature of the mixing fermentation is 30° C. and the culture days are 5 days.

6. The use according to claim 4, characterized in that The acid-base regulator is pure water or sodium carbonate aqueous solution with a pH value of 7.5-8.

0.

7. The use according to claim 4, characterized in that In step S2, the temperature of the stirring extraction is 25°C, and the extraction time is 4 hours.

8. The use according to claim 4, characterized in that Lees are wine lees.

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