Rice acid fermentation liquor, rice acid fermentation liquor composition and application of rice acid fermentation liquor composition in preparation of cosmetics with whitening effect
A rice acid fermentation broth composition was prepared by rice fermentation and treatment with extracts of matsutake mushrooms, peony roots, and macroporous resin. This solved the stability and safety issues of existing whitening ingredients and achieved highly efficient tyrosinase inhibition and whitening effects.
Patent Information
- Application Number
- CN202511385054.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-26
- Publication Date
- 2025-12-12
AI Technical Summary
Existing whitening cosmetic ingredients have problems such as poor stability, strong skin irritation, questionable safety with long-term use, or short-lasting whitening effects. Furthermore, rice fermentation liquid has not been reported to have tyrosinase inhibitory effects.
Rice is aerobically fermented with specific microbial strains to prepare rice acid fermentation broth. This broth is then combined with water extracts of matsutake mushrooms and peony root and eluted with macroporous adsorption resin to form a rice acid fermentation broth composition, which enhances the tyrosinase inhibition effect.
The rice acid fermentation broth composition significantly enhances the inhibitory effect of tyrosinase, exhibits remarkable whitening effects, and is suitable for cosmetics and pharmaceuticals.
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of active ingredients and cosmetic technology, in particular to a rice vinegar fermentation liquor, a rice vinegar fermentation liquor composition and application thereof in preparing cosmetics with whitening effect. BACKGROUND
[0002] With the improvement of modern living standards and the popularization of health and skin care concepts, consumers' demand for functional cosmetics is growing, especially for safe, efficient and naturally derived whitening products. Skin pigmentation, especially the excessive production and deposition of melanin, is the main cause of dark skin and the formation of color spots. At present, the mainstream whitening ingredients on the market, such as hydroquinone, arbutin, vitamin C and its derivatives, can inhibit tyrosinase activity or interfere with the melanin synthesis pathway to some extent, but some ingredients have poor stability, strong skin irritation, questionable long-term use safety or short-lasting whitening effect. Therefore, developing new, safe, efficient and naturally derived whitening active ingredients has become an important direction in the field of cosmetic research and development.
[0003] In recent years, microbial fermentation technology has shown great potential in the development of cosmetic raw materials. By fermenting natural substrates with specific strains, a variety of beneficial metabolites such as organic acids, peptides, amino acids, vitamins, polysaccharides and small molecule compounds with biological activity can be enriched, and the bioavailability and skin affinity of the raw materials can be improved.
[0004] Rice vinegar is fermented from glutinous rice, rice or flour. Rice vinegar is not only rich in nutrients and low in fat, but also has unique functions such as seasoning, color adding, flavor enhancing, fishy and mussy removing, oiliness resolving, appetite stimulating, and spleen strengthening. In addition, due to the fermentation effect, a variety of physiological active substances are formed, which have the effects of anti-fatigue, anti-aging, immune regulation, and improvement of cardiovascular diseases. However, the prior art has not reported that rice vinegar obtained by fermentation of rice has a tyrosinase inhibitory effect.
[0005] Therefore, the development of a rice vinegar fermentation liquor and a rice vinegar fermentation liquor composition with tyrosinase inhibitory effect has important application value for further development of cosmetics with whitening effect. SUMMARY
[0006] In order to overcome at least one of the technical problems in the prior art, the present application provides a rice vinegar fermentation liquor, a rice vinegar fermentation liquor composition and application thereof in preparing cosmetics with whitening effect.
[0007] The above technical problems to be solved by the present application are solved by the following technical solutions:
[0008] The present application first provides a preparation method of a rice vinegar fermentation liquor, comprising the following steps:
[0009] (1) taking rice powder, mixing with water, stirring at 70-90℃ for 30-60min, cooling to below 40℃, and filtering to obtain rice liquid;
[0010] (2) adding bacteria to the rice liquid for aerobic fermentation; after the fermentation, homogenizing and filtering the fermentation product, and taking the filtrate to obtain the rice acid fermentation liquid.
[0011] The present application provides a rice acid fermentation liquid prepared by a novel method; research shows that the rice acid fermentation liquid prepared by the method of the present application has tyrosinase inhibiting effect.
[0012] Preferably, the weight ratio of rice and water in step (1) is 1:50-100.
[0013] Most preferably, the weight ratio of rice and water in step (1) is 1:60.
[0014] Preferably, the amount of bacteria added in step (2) is 3-8% of the weight of the rice liquid.
[0015] Most preferably, the amount of bacteria added in step (2) is 5% of the weight of the rice liquid.
[0016] Preferably, the aerobic fermentation conditions in step (2) are: the oxygen saturation in the rice liquid is 25-35%, the pH value is 5.0-6.5, the fermentation temperature is 20-30℃, and the fermentation time is 60-84h.
[0017] Most preferably, the aerobic fermentation conditions in step (2) are: the oxygen saturation in the rice liquid is 30%, the pH value is 6.0, the fermentation temperature is 25℃, and the fermentation time is 72h.
[0018] Preferably, the bacteria are selected from one or more than one mixture of Acetobacter xylinum, Bifidobacterium longum, Bifidobacterium adolescentis and Saccharomyces galactis.
[0019] The present application also provides a rice acid fermentation liquid prepared by the above preparation method.
[0020] The present application also provides a rice acid fermentation liquid composition comprising the above rice acid fermentation liquid and plant extract; wherein the weight ratio of the rice acid fermentation liquid and the plant extract is 5-90:0.5-5.
[0021] Most preferably, the weight ratio of the rice acid fermentation liquid and the plant extract is 10:1.
[0022] Preferably, the plant extract is prepared by the following method:
[0023] The plant is soaked with water, and then heated to 80-100°C, and extracted at 80-100°C for 50-100 minutes. After extraction, the extract is filtered, and the filtrate is concentrated and dried to obtain the water extract.
[0024] Preferably, the weight ratio of the plant to water is 1:10-20.
[0025] Most preferably, the weight ratio of the plant to water is 1:15.
[0026] Preferably, the plant is selected from Tricholoma matsutake or Paeonia lactiflora.
[0027] The inventors have found in their research that the composition of the rice wine fermented liquid obtained by adding the water extract obtained from Tricholoma matsutake or Paeonia lactiflora to the rice wine fermented liquid has a higher inhibitory effect on tyrosinase than the rice wine fermented liquid.
[0028] Preferably, the plant is selected from the combination of Tricholoma matsutake and Paeonia lactiflora.
[0029] The inventors have found in their further research that the composition of the rice wine fermented liquid obtained by adding the water extract obtained from Tricholoma matsutake or Paeonia lactiflora to the rice wine fermented liquid has a higher inhibitory effect on tyrosinase, but the increase is not significant. However, the composition of the rice wine fermented liquid obtained by adding the water extract obtained from Tricholoma matsutake and Paeonia lactiflora to the rice wine fermented liquid has a significantly higher inhibitory effect on tyrosinase than the composition of the rice wine fermented liquid obtained by adding the water extract obtained from Tricholoma matsutake or Paeonia lactiflora alone to the rice wine fermented liquid. The water extract obtained from Tricholoma matsutake and Paeonia lactiflora can synergistically improve the inhibitory effect of the rice wine fermented liquid on tyrosinase.
[0030] Further preferably, the weight ratio of Tricholoma matsutake to Paeonia lactiflora is 1-3:1-3.
[0031] Most preferably, the weight ratio of Tricholoma matsutake to Paeonia lactiflora is 1:1.
[0032] The preparation method of the plant extract further comprises the following steps: passing the water extract through a macroporous adsorption resin column, first eluting the column with 3-10 BV of 14-17% ethanol aqueous solution at a flow rate of 1-2 BV / h to remove impurities; and then eluting the column with 3-10 BV of 27-28% ethanol aqueous solution at a flow rate of 1-2 BV / h, collecting the eluate eluted by 31-32% ethanol aqueous solution, and concentrating and drying the eluate to obtain the plant extract.
[0033] Most preferably, the preparation method of the plant extract further comprises the following steps: taking the macroporous adsorption resin column of the water extract, first eluting the impurities with 4BV of 16% ethanol aqueous solution at a flow rate of 1.5BV / h; then eluting again with 6BV of 32% ethanol aqueous solution at a flow rate of 1.5BV / h, collecting the eluate eluted by the 32% ethanol aqueous solution, and drying after concentration to obtain the plant extract.
[0034] Preferably, the macroporous resin column is an AB-8 type macroporous resin column.
[0035] The inventors found in further research that the inhibition of tyrosinase of the rice vinegar fermentation liquid composition obtained by further adding the plant extract combination eluted by the above macroporous adsorption resin into the rice vinegar fermentation liquid is further greatly improved compared with the water extract.
[0036] In addition, the inventors found in research that the elution conditions of the macroporous adsorption resin are very critical; only the rice vinegar fermentation liquid composition obtained by further adding the plant extract combination eluted by the above macroporous adsorption resin elution conditions of the present application into the rice vinegar fermentation liquid can further greatly improve the inhibition of tyrosinase; however, the rice vinegar fermentation liquid composition obtained by adding the plant extract combination eluted by other macroporous adsorption resin elution conditions cannot further greatly improve the inhibition of tyrosinase.
[0037] The present application also provides an application of the above rice vinegar fermentation liquid or rice vinegar fermentation liquid composition in the preparation of a product with tyrosinase inhibition.
[0038] Preferably, the product is a cosmetic or a medicine.
[0039] The present application also provides an application of the above rice vinegar fermentation liquid or rice vinegar fermentation liquid composition in the preparation of a cosmetic with whitening effect.
[0040] Beneficial effects: the present application provides a new method for preparing rice vinegar fermentation liquid and rice vinegar fermentation liquid composition; research shows that the rice vinegar fermentation liquid and rice vinegar fermentation liquid composition prepared by the method of the present application have tyrosinase inhibition. Therefore, the rice vinegar fermentation liquid or rice vinegar fermentation liquid composition of the present application has important application value as an active ingredient for preparing a cosmetic with whitening effect. DETAILED DESCRIPTION
[0041] The present application will be further explained in conjunction with specific examples, but the examples do not limit the present application in any form.
[0042] Preparation of rice acid fermentation liquid
[0043] (1) The rice was crushed and mixed with water, and stirred at 80°C for 40 min. After stirring, the temperature was lowered to 25°C, and the rice liquid was obtained by filtration; wherein the weight ratio of rice to water was 1:60;
[0044] (2) The bacteria were added to the rice liquid for aerobic fermentation. After fermentation, the fermentation product was subjected to homogenizing shearing at a speed of 5000 rpm for 8 min. After homogenization, filtration was performed, and the filtrate was obtained as the rice acid fermentation liquid; wherein the dissolved oxygen content in the rice liquid was 30%, the pH value was 6.0, the fermentation temperature was 25°C, and the fermentation time was 72 h; the addition amount of the bacteria was 5% of the weight of the rice liquid; and the bacteria were selected from wood vinegar bacillus freeze-dried powder.
[0045] Preparation of rice acid fermentation liquid composition
[0046] The rice acid fermentation liquid and the plant extract were mixed and stirred uniformly at a weight ratio of 10:1 to obtain the rice acid fermentation liquid composition.
[0047] The rice acid fermentation liquid was prepared according to the method described in Example 1.
[0048] The plant extract was prepared by the following method: the plant was soaked in water, and then heated to 100°C. Reflux extraction was performed at 100°C for 9 min. After extraction, filtration was performed, and the extract was concentrated and dried to obtain the water extract. The water extract was obtained as the plant extract.
[0049] The weight ratio of the plant to water was 1:15; and the plant was selected from pine mushroom.
[0050] Preparation of rice acid fermentation liquid composition
[0051] The rice acid fermentation liquid and the plant extract were mixed and stirred uniformly at a weight ratio of 10:1 to obtain the rice acid fermentation liquid composition.
[0052] The rice acid fermentation liquid was prepared according to the method described in Example 1.
[0053] The plant extract was prepared by the following method: the plant was soaked in water, and then heated to 100°C. Reflux extraction was performed at 100°C for 9 min. After extraction, filtration was performed, and the extract was concentrated and dried to obtain the water extract. The water extract was obtained as the plant extract.
[0054] The weight ratio of the plant to water was 1:15; and the plant was selected from pine mushroom.
[0055] Preparation of rice acid fermentation liquid composition
[0056] The rice acid fermentation liquor and the plant extract are mixed at a weight ratio of 10:1, and then stirred uniformly to obtain the rice acid fermentation liquor composition.
[0057] The rice acid fermentation liquor is prepared according to the method described in Example 1.
[0058] The plant extract is prepared by the following method: the plant is soaked in water, and then heated to 100°C, and reflux extraction is performed at 100°C for 9 min. After the extraction is completed, the extract is filtered, concentrated and dried to obtain the water extract. The water extract is obtained as the plant extract.
[0059] The weight ratio of the plant to water is 1:15. The plant is selected from the combination of Tricholoma matsutake and Paeonia radix, and the weight ratio of Tricholoma matsutake to Paeonia radix is 1:1.
[0060] Example 5 Preparation of rice acid fermentation liquor composition
[0061] The rice acid fermentation liquor and the plant extract are mixed at a weight ratio of 10:1, and then stirred uniformly to obtain the rice acid fermentation liquor composition.
[0062] The rice acid fermentation liquor is prepared according to the method described in Example 1.
[0063] The plant extract is prepared by the following method:
[0064] (1) The plant is soaked in water, and then heated to 100°C, and reflux extraction is performed at 100°C for 9 min. After the extraction is completed, the extract is filtered, concentrated and dried to obtain the water extract. The weight ratio of the plant to water is 1:15. The plant is selected from the combination of Tricholoma matsutake and Paeonia radix, and the weight ratio of Tricholoma matsutake to Paeonia radix is 1:1.
[0065] (2) The water extract is subjected to AB-8 macroporous resin column, and first eluted with 4BV of 16% ethanol aqueous solution at a flow rate of 1.5BV / h to remove impurities. Then, 6BV of 32% ethanol aqueous solution is used for elution at a flow rate of 1.5BV / h. The eluate eluted by the 32% ethanol aqueous solution is collected, concentrated and dried to obtain the plant extract.
[0066] Preparation of rice acid fermentation liquor composition
[0067] The rice acid fermentation liquor and the plant extract are mixed at a weight ratio of 10:1, and then stirred uniformly to obtain the rice acid fermentation liquor composition.
[0068] The rice acid fermentation liquor is prepared according to the method described in Example 1.
[0069] The plant extract is prepared by the following method:
[0070] (1) The plant is soaked with water, then heated to 100°C, and extracted by refluxing at 100°C for 9 min. After extraction, the extract is filtered, concentrated and dried to obtain the water extract; wherein the weight ratio of the plant to water is 1:15; the plant is selected from the combination of Tricholoma matsutake and Paeonia lactiflora root, wherein the weight ratio of Tricholoma matsutake to Paeonia lactiflora root is 1:1;
[0071] (2) The water extract is subjected to AB-8 macroporous resin column, first eluted with 4 BV of 5% ethanol aqueous solution at a flow rate of 1.5 BV / h to remove impurities; then eluted with 6 BV of 20% ethanol aqueous solution at a flow rate of 1.5 BV / h, and the eluate eluted by 20% ethanol aqueous solution is collected, concentrated and dried to obtain the plant extract.
[0072] Preparation of the composition of rice acid fermentation broth
[0073] The rice acid fermentation broth and the plant extract are mixed and stirred uniformly at a weight ratio of 10:1 to obtain the composition of rice acid fermentation broth.
[0074] The rice acid fermentation broth is prepared according to the method described in Example 1.
[0075] The plant extract is prepared by the following method:
[0076] (1) The plant is soaked with water, then heated to 100°C, and extracted by refluxing at 100°C for 9 min. After extraction, the extract is filtered, concentrated and dried to obtain the water extract; wherein the weight ratio of the plant to water is 1:15; the plant is selected from the combination of Tricholoma matsutake and Paeonia lactiflora root, wherein the weight ratio of Tricholoma matsutake to Paeonia lactiflora root is 1:1;
[0077] (2) The water extract is subjected to AB-8 macroporous resin column, first eluted with 4 BV of 5% ethanol aqueous solution at a flow rate of 1.5 BV / h to remove impurities; then eluted with 6 BV of 20% ethanol aqueous solution at a flow rate of 1.5 BV / h, and the eluate eluted by 20% ethanol aqueous solution is collected, concentrated and dried to obtain the plant extract.
[0078] Experimental Example 1: Tyrosinase inhibition experiment
[0079] L-dopa solution with concentration of 1 mg / mL and tyrosinase solution with concentration of 100 U / mL were prepared by using 0.2 mol / L phosphate buffer solution (pH = 6.8) respectively. 50 μL of L-dopa solution, sample to be tested or tyrosinase solution was added into 96-well plate to mix uniformly, and then placed into 30℃ water bath to react for 40 min; after reaction, absorbance A at 490 nm was tested; three parallel holes were set in each group of experiment, and the average value was obtained by repeating three times; tyrosinase inhibition rate was calculated, and the results were shown in Table 1.
[0080] Tyrosinase inhibition rate = [1-(Ax1-Ax2) / (A y1 -A y2 )]x100%;
[0081] Wherein, A X1 represents absorbance measured when adding tyrosinase solution and sample to be tested; A X2 represents absorbance measured when not adding tyrosinase solution and sample to be tested; A y1 represents absorbance measured when adding tyrosinase solution but not adding sample to be tested; and A y2 represents absorbance measured when not adding tyrosinase solution and sample to be tested.
[0082] Table 1. Tyrosinase inhibition rate of fermented liquid of malve nut rice according to the present application
[0083] Type of sample to be tested Tyrosinase inhibition rate Example 1-prepared rice acid fermentation broth 56.7％ Example 2-prepared rice acid fermentation broth composition 61.4％ Example 3-prepared rice acid fermentation broth composition 63.5％ Example 4-prepared rice acid fermentation broth composition 80.2％ Example 5-prepared rice acid fermentation broth composition 97.9％ Comparative Example 1-prepared rice acid fermentation broth composition 86.1％ Comparative Example 2-prepared rice acid fermentation broth composition 84.8％
[0084] As can be seen from the experimental data in Table 1, the tyrosinase inhibition rate of the fermented liquid of rice vinegar prepared in Example 1 was 54.7%. This shows that the fermented liquid of rice vinegar prepared by the method of the present application has tyrosinase inhibition effect.
[0085] As can be seen from the experimental data in Table 1, the tyrosinase inhibition rate of the fermented liquid of rice vinegar prepared in Example 2 and 3 was further higher than that of Example 1. This shows that after adding the water extract obtained by extracting Tricholoma matsutake or root of peony with water as raw material into the fermented liquid of rice vinegar, the tyrosinase inhibition effect of the fermented liquid of rice vinegar composition is further improved compared with the fermented liquid of rice vinegar.
[0086] As can be seen from the experimental data in Table 1, the tyrosinase inhibitory rate of the rice vinegar fermentation broth composition prepared in Example 4 is much higher than that of the rice vinegar fermentation broth composition prepared in Example 1, and is also much higher than that of the rice vinegar fermentation broth compositions prepared in Examples 2 and 3. This shows that, after the rice vinegar fermentation broth is combined with the water extract obtained by extracting Tricholoma matsutake and Paeonia lactiflora with water as raw materials, the inhibitory effect of the rice vinegar fermentation broth composition on tyrosinase can be improved, but the improvement is not great. However, after the rice vinegar fermentation broth is combined with the water extract obtained by extracting both Tricholoma matsutake and Paeonia lactiflora with water as raw materials, the inhibitory effect of the rice vinegar fermentation broth composition on tyrosinase is greatly improved; the improvement is much higher than that of the rice vinegar fermentation broth composition combined with the water extract obtained by extracting Tricholoma matsutake or Paeonia lactiflora with water as raw materials. The water extract obtained by extracting both Tricholoma matsutake and Paeonia lactiflora with water as raw materials can synergistically improve the tyrosinase inhibitory effect of the rice vinegar fermentation broth composition.
[0087] As can be seen from the experimental data in Table 1, the tyrosinase inhibitory rate of the rice vinegar fermentation broth composition prepared in Example 5 is further much higher than that of the rice vinegar fermentation broth composition prepared in Example 4. This shows that, after the rice vinegar fermentation broth is further combined with the plant extract obtained by elution of the macroporous adsorption resin according to the present application, the inhibitory effect of the rice vinegar fermentation broth composition on tyrosinase is further greatly improved compared with the rice vinegar fermentation broth combined with the water extract.
[0088] As can be seen from the experimental data in Table 1, the tyrosinase inhibitory rates of the rice vinegar fermentation broth compositions prepared in Comparative Examples 1 and 2 are improved compared with the rice vinegar fermentation broth composition prepared in Example 4, but the improvement is not great; the improvement is much smaller than that of the rice vinegar fermentation broth composition prepared in Example 5. This shows that the elution conditions of the macroporous adsorption resin according to the present application are very critical; only when the rice vinegar fermentation broth is further combined with the plant extract obtained by elution of the macroporous adsorption resin according to the elution conditions of the present application, the inhibitory effect of the rice vinegar fermentation broth composition on tyrosinase can be further greatly improved; however, the inhibitory effect of the rice vinegar fermentation broth composition combined with the plant extract obtained by elution of the macroporous adsorption resin according to other elution conditions cannot be further greatly improved.
Claims
1. A method for preparing rice acid fermentation broth, characterized in that, It includes the following steps: (1) Take rice, crush it, add water and mix it. Stir at 70-90℃ for 30-60 minutes. After stirring, cool it down to below 40℃ and filter to obtain rice liquid. (2) Add microbial strains to rice liquid for aerobic fermentation; after fermentation, homogenize and filter the fermentation product, and take the filtrate to obtain the rice acid fermentation liquid.
2. The method for preparing rice acid fermentation broth according to claim 1, characterized in that, In step (1), the weight ratio of rice to water is 1:50 to 100.
3. The method for preparing rice acid fermentation broth according to claim 1, characterized in that, In step (2), the amount of bacteria added is 3 to 8% of the weight of the rice liquid.
4. The method for preparing rice acid fermentation broth according to claim 1, characterized in that, The aerobic fermentation conditions in step (2) are: dissolved oxygen in rice liquid of 25-35%, pH value of 5.0-6.5, fermentation temperature of 20-30℃, and fermentation time of 60-84h.
5. The rice acid fermentation broth prepared by the preparation method according to any one of claims 1 to 4.
6. A rice acid fermentation broth composition, characterized in that, It comprises the rice acid fermentation broth as described in claim 5 and plant extracts; wherein the weight ratio of rice acid fermentation broth to plant extracts is 5-90:0.5-5.
7. The rice acid fermentation broth composition according to claim 6, characterized in that, The plant extract was prepared by the following method: Soak the plant in water, then heat to 80-100℃ and reflux for 50-100 minutes at 80-100℃. After extraction, filter, concentrate and dry the extract to obtain the water extract; the water extract is the plant extract described above.
8. The rice acid fermentation broth composition according to claim 7, characterized in that, The plant mentioned is selected from matsutake mushrooms or peony root.
9. The use of the rice acid fermentation broth or rice acid fermentation broth composition according to any one of claims 5 to 8 in the preparation of a product having tyrosinase inhibitory activity.
10. The use of the rice acid fermentation broth or rice acid fermentation broth composition according to any one of claims 5 to 8 in the preparation of cosmetics with whitening effect.