A composition containing a soapberry ferment extract and its use in a facial cleanser

Abstract

The application discloses a composition containing a soapberry fermentation extract and application of the composition in facial cleanser, and belongs to the technical field of biological fermentation. The composition containing the soapberry fermentation extract contains soapberry fermentation extract, spilanthes acmella extract, gynostemma pentaphyllum extract, oat beta-glucan, amino acid surfactant and water. The composition realizes the effects of antibacterial and anti-inflammatory, deep mild cleaning, efficient oil control and moisturizing repair of the product in a multi-dimensional and synergistic way of "mild cleaning-anti-inflammatory repair-oil control and moisturizing", is suitable for sensitive skin people, and the raw materials are all natural extracts, and the composition has the environment-friendly characteristics of efficient degradation.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, specifically to a composition containing Sapindus mukorossi fermentation extract and its application in facial cleanser. Background Technology

[0002] Facial cleansing is a fundamental step in skincare, its core purpose being to effectively remove oil, dirt, makeup residue, and dead skin cells from the skin's surface, while maintaining the integrity and health of the skin barrier function. However, most mainstream facial cleansers on the market currently suffer from the following problems:

[0003] First, traditional facial cleansers with soap base and sulfate surfactants (such as SLS / SLES) as their core cleaning ingredients, while having strong cleaning power, have excessive degreasing power. This can easily strip away the skin's essential sebum, damaging the "brick-and-mortar structure" of the sebum film and stratum corneum, leading to increased skin moisture loss and problems such as dryness, tightness, and flaking. Long-term use may even induce skin sensitivity.

[0004] Secondly, in pursuit of gentleness, amino acid surfactant systems have become increasingly popular. However, their cleansing power is relatively weak, often leaving oily skin with a feeling of "not being clean enough," and their oil-control effect is not long-lasting, failing to meet consumers' needs for deep cleansing.

[0005] Furthermore, the cleansing and repairing functions are disconnected: people with oily skin have higher requirements for the cleansing power of facial cleansers (they need to remove excess sebum), but traditional oil-control facial cleansers often strengthen cleansing by increasing the concentration of surfactants, which leads to damage to the skin barrier and stimulates sebum secretion, creating a vicious cycle of "the more you wash, the oilier you become"; people with sensitive skin need gentle cleansing products, but existing gentle facial cleansers often have insufficient cleansing power (oil removal rate <70%) and poor oil control, failing to meet the core needs of both skin types.

[0006] Existing technology CN115969752A discloses a skin care product for regulating the skin's microecological balance, which comprises 1 wt% Sapindus mukorossi ferment, 0.1 wt% pyridone ethanolamine salt, and the remainder deionized water. Although it has good cleansing and care effects, it still contains non-natural chemical components, which does not meet the requirements of green research and development and production.

[0007] Existing technology CN113425661B discloses a novel plant composition formed by combining rice fermentation filtrate, soapberry extract, and pepper seed extract, which shows good performance in cleansing skin oil and maintaining the balance of skin's epidermal flora. Although this plant composition is natural, safe, gentle, and non-irritating, it does not have effective oil control or repair effects.

[0008] Soapberry, a traditional natural detergent plant, has a pericarp rich in saponins, which have excellent foaming and cleaning abilities and are easily biodegradable, offering significant environmental advantages. However, directly using soapberry extract has the following limitations: 1) Natural saponins have large molecular weights and poor permeability, limiting their skin conditioning effects; 2) Impurities may cause skin discomfort; 3) It is difficult to strike a balance between its cleansing power and gentleness.

[0009] Therefore, developing a cleansing composition that can achieve deep and efficient cleansing, soothe and repair the skin barrier, maintain its integrity, and is naturally low in irritation has become a pressing technical problem to be solved in this field. Summary of the Invention

[0010] In order to overcome the shortcomings of the prior art, the present invention aims to provide a composition containing Sapindus mukorossi fermented extract and its application in facial cleanser. The composition containing Sapindus mukorossi fermented extract has antibacterial, anti-inflammatory, deep and gentle cleansing, and highly effective oil control, moisturizing and repairing effects.

[0011] The present invention is achieved through the following technical solution: a composition containing Sapindus mukorossi fermented extract, which, by weight, contains 12-17 parts of Sapindus mukorossi fermented extract, 6-10 parts of Portulaca oleracea extract, 4-8 parts of Centella asiatica extract, 2-4 parts of oat β-glucan, 7-8 parts of amino acid surfactant, and 80-150 parts of water.

[0012] Preferably, the above-mentioned composition containing Sapindus mukorossi fermented extract contains 14-15 parts of Sapindus mukorossi fermented extract, 7-8 parts of Portulaca oleracea extract, 5-6 parts of Centella asiatica extract, 2.5-3 parts of oat β-glucan, 7-8 parts of amino acid surfactant, and 100-120 parts of water.

[0013] Preferably, the amino acid surfactant is sodium cocoyl amino acid, and more preferably sodium cocoyl apple amino acid.

[0014] Preferably, the water is deionized water.

[0015] The Sapindus mukorossi fermented extract is prepared by first aerobic fermentation of Sapindus mukorossi pericarp with Rhizopus oryzae, and then anaerobic fermentation with a compound strain composed of Lactobacillus plantarum and Streptococcus thermophilus. The preservation numbers of Rhizopus oryzae, Lactobacillus plantarum, and Streptococcus thermophilus are CGMCC3.5052, CGMCC NO.16401, and CGMCC NO.9781, respectively.

[0016] The preparation methods of Sapindus mukorossi fermentation extract include:

[0017] S1: Wash, dry, and pulverize the pericarp of Sapindus mukorossi, sieve it through a 100-120 mesh, add water (solid-to-liquid ratio of 1:15-20 g / mL), mix well, sterilize, and inoculate with Rhizopus oryzae. Ferment aerobically at 27-32℃ for 18-36 hours to obtain the primary fermentation broth; the inoculum size of Rhizopus oryzae is 1×10⁻⁶. 5 spores / mL.

[0018] S2: After sterilizing the primary fermentation broth obtained in step S1 by irradiation, it is inoculated with a compound bacterial strain composed of *Lactobacillus plantarum* and *Streptococcus thermophilus*, and fermented anaerobicly at 37-42℃ for 10-24 hours. The fermentation broth is filtered through filter paper, the filtrate is centrifuged, the supernatant is filtered through a 0.22μm filter membrane, concentrated, and freeze-dried to obtain the *Sapindus mukorossi* fermentation extract. The inoculation amount of the compound bacterial strain is 1×10⁻⁶. 6 CFU / mL, and the ratio of viable Lactobacillus plantarum to viable Streptococcus thermophilus is 1:(1.3-1.5).

[0019] The preparation method of the purslane extract is as follows:

[0020] S1: Pretreatment of fresh purslane

[0021] Wash fresh purslane, drain the water, put it into a homogenizer, add an equal mass of water, homogenize at 800-1000 rpm for 10-20 minutes to obtain a homogenate, filter it to obtain a filtrate; resuspend the filter residue with an equal mass of water and filter it again, and combine the filtrates.

[0022] S2: Construction and reaction of the enzymatic hydrolysis system

[0023] Adjust the pH of the combined filtrate suspension to 4.0-4.5 with 1% citric acid solution and stir well. Add a compound enzyme (with a cellulase to pectinase mass ratio of 1:0.8) at 0.5%-1.2% of the weight of fresh purslane. Incubate the solution in a constant temperature water bath at 37-60℃ and 100-150 r / min for 2-4 hours to obtain the enzymatic hydrolysate.

[0024] S3: Enzyme inactivation, decolorization, and solid-liquid separation

[0025] Add activated charcoal powder to the enzymatic hydrolysate, using 0.05-0.1 times the weight of fresh purslane. Stir magnetically at 100-300 rpm and 90-95℃ for 10-20 minutes to denature and inactivate the enzyme and decolorize it. After filtration, collect the filtrate and centrifuge it at 4000-6000 rpm for 10-15 minutes. Filter the supernatant through a 0.22 μm filter membrane to obtain a clear purslane extract.

[0026] S4. Concentration and Drying

[0027] The purslane extract was transferred to a rotary evaporator and concentrated to a paste. It was then freeze-dried to constant weight, pulverized, and stored in a sealed container away from light.

[0028] The preferred amino acid surfactant is sodium cocoyl amino acid, and more preferably sodium cocoyl apple amino acid.

[0029] The present invention also provides the use of a composition containing Sapindus mukorossi fermented extract in the preparation of facial cleanser.

[0030] Beneficial effects

[0031] This invention provides a composition containing Sapindus mukorossi fermented extract and its application in a facial cleanser. The composition containing Sapindus mukorossi fermented extract possesses antibacterial, anti-inflammatory, deep and gentle cleansing, and highly effective oil control, moisturizing, and repairing effects.

[0032] Cleansing - Gentle Synergy: The small molecule saponins in the Sapindus mukorossi fermentation extract can enhance the cleaning power of amino acid surfactants. Combined with the oil-controlling and moisturizing effects of purslane extract, it can achieve a gentle and deep cleansing effect without leaving the skin feeling tight.

[0033] Repair-Anti-inflammatory Synergy: Sapindus mukorossi fermented extract possesses antibacterial and anti-inflammatory properties, while the anti-inflammatory components (flavonoids) in purslane extract can inhibit the release of inflammatory factors (such as IL-6) during cleansing. Centella asiatica extract can simultaneously repair the damaged "brick-and-mortar structure" of the stratum corneum. The synergistic repair-anti-inflammatory effects of these three ingredients meet the skincare and cleansing needs of people with sensitive skin. Furthermore, the antibacterial properties can reduce or eliminate the need for preservatives in the product.

[0034] Oil control and moisturizing synergistic effect: The oil-controlling effects of Sapindus mukorossi fermented extract, Portulaca oleracea extract, and Centella asiatica extract, combined with the highly effective moisturizing effects of Portulaca oleracea extract and oat β-glucan, can slow down sebum secretion, thus achieving a synergistic effect of oil control and moisturizing.

[0035] Sapindus mukorossi fermented extract is prepared by first aerobic fermentation of Sapindus mukorossi pericarp with Rhizopus oryzae, and then anaerobic fermentation with a compound strain of Lactobacillus plantarum and Streptococcus thermophilus. The multi-strain secondary fermentation process can more effectively decompose Sapindus mukorossi pericarp cells, thus making it easier to extract saponins, phenolic acid compounds, polysaccharides and other components, which have cleansing, anti-inflammatory and antibacterial effects.

[0036] Purslane contains viscous polysaccharides, flavonoids, and phenolic acids, which have soothing, anti-inflammatory, and moisturizing effects. Using fresh purslane and enzymatic hydrolysis makes it easier to extract polysaccharides and other effective components compared to using dried purslane raw materials, thus improving its moisturizing, anti-inflammatory, and repairing effects.

[0037] In summary, this invention achieves antibacterial and anti-inflammatory effects, deep and gentle cleansing, and efficient oil control, moisturizing and repairing effects through a multi-dimensional synergistic approach of "gentle cleansing - anti-inflammatory repair - oil control and moisturizing". It is suitable for people with sensitive skin, and the raw materials are all natural extracts with highly biodegradable and environmentally friendly characteristics. Detailed Implementation

[0038] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. The described embodiments are only some preferred embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] Unless otherwise specified, the experimental methods used in the embodiments are conventional or common methods in the art, and the materials and reagents used are commercially available unless otherwise specified.

[0040] The raw materials used in the examples and comparative examples are described below:

[0041] Centella asiatica extract: purchased from Shaanxi Baichuan Biotechnology Co., Ltd.;

[0042] Oat β-glucan: purchased from Shandong Tangzheng Biotechnology Co., Ltd.;

[0043] Cellulase: Purchased from Shanghai Yuanye Biotechnology Co., Ltd.;

[0044] Pectinase: Purchased from Shanghai Yuanye Biotechnology Co., Ltd.;

[0045] Sodium cocoyl apple amino acids: purchased from Huzhou Jiasi Biotechnology Co., Ltd.

[0046] Unless otherwise specified, all components and raw materials used in the embodiments and comparative examples of this invention are commercially available, and the same type of components and raw materials are used in each parallel experiment.

[0047] Preparation Example 1

[0048] The preparation method of Sapindus mukorossi fermentation extract 1 includes:

[0049] S1: Wash, dry, and pulverize the pericarp of Sapindus mukorossi, sieve it through a 100-mesh sieve, add deionized water (solid-to-liquid ratio 1:15 g / mL), sterilize, and inoculate with Rhizopus oryzae. Ferment aerobically at 30℃ for 24 hours to obtain the primary fermentation broth. The inoculum size of Rhizopus oryzae is 1×10⁻⁶. 5 spores / mL;

[0050] S2: After sterilizing the primary fermentation broth obtained in step S1 by irradiation, inoculate it with a compound bacterial strain composed of Lactobacillus plantarum and Streptococcus thermophilus. The inoculation amount of the compound bacterial strain is 1×10⁻⁶. 6 The sample was fermented at 39°C for 18 hours with CFU / mL and a viable count ratio of Lactobacillus plantarum to Streptococcus thermophilus of 1:1.4. The fermentation broth was filtered through filter paper, the filtrate was centrifuged, the supernatant was filtered through a 0.22μm filter membrane, concentrated, and freeze-dried to obtain Sapindus mukorossi fermentation extract 1.

[0051] The preservation number of Rhizopus oryzae is CGMCC 3.5052, the preservation number of Lactobacillus plantarum is CGMCC NO.16401, and the preservation number of Streptococcus thermophilus is CGMCC NO.9781.

[0052] Preparation Example 2

[0053] The preparation method of Sapindus mukorossi fermentation extract 2 includes:

[0054] S1: Wash, dry, and pulverize the pericarp of Sapindus mukorossi, sieve through a 120-mesh sieve, add deionized water (solid-to-liquid ratio 1:20 g / mL), sterilize, and inoculate with Rhizopus oryzae. Ferment aerobically at 30℃ for 24 hours to obtain the primary fermentation broth. The inoculum size of Rhizopus oryzae is 1×10⁻⁶. 5 spores / mL;

[0055] S2: After sterilizing the primary fermentation broth obtained in step S1 by irradiation, inoculate it with a compound bacterial strain composed of Lactobacillus plantarum and Streptococcus thermophilus. The inoculation amount of the compound bacterial strain is 1×10⁻⁶. 6 The fermentation broth was prepared at 39°C for 18 hours with a CFU / mL ratio of viable Lactobacillus plantarum to Streptococcus thermophilus of 1:1.5. The fermentation broth was filtered through filter paper, and after centrifugation, the supernatant was filtered through a 0.22μm filter membrane, concentrated, and freeze-dried to obtain Sapindus mukorossi fermentation extract 2.

[0056] The preservation number of Rhizopus oryzae is CGMCC 3.5052, the preservation number of Lactobacillus plantarum is CGMCC NO.16401, and the preservation number of Streptococcus thermophilus is CGMCC NO.9781.

[0057] Preparation Example 3

[0058] The preparation method of the purslane extract 1 is as follows:

[0059] S1: Pretreatment of fresh purslane

[0060] Wash fresh purslane, drain the water, put it into a homogenizer, add an equal mass of water, homogenize at 800 rpm for 15 minutes to obtain a homogenate, filter it to obtain a filtrate; resuspend the filter residue with an equal mass of water and filter it again, and combine the filtrates.

[0061] S2: Construction and reaction of the enzymatic hydrolysis system

[0062] Adjust the pH of the combined filtrate suspension to 4.5 with 1% citric acid solution and stir well. Add a compound enzyme (with a cellulase to pectinase mass ratio of 1:0.8) at 0.5% of the weight of fresh purslane. Incubate in a constant temperature water bath at 50℃ and 150 r / min for 4 hours to obtain the enzymatic hydrolysate.

[0063] S3: Enzyme inactivation, decolorization, and solid-liquid separation

[0064] Activated charcoal powder was added to the enzymatic hydrolysate, with the amount of activated charcoal powder being 0.05 times the mass of fresh purslane. The mixture was magnetically stirred at 200 rpm and 95°C for 15 minutes to denature and inactivate the enzyme and decolorize it. After filtration, the filtrate was collected and centrifuged at 4000 rpm for 15 minutes. The supernatant was filtered through a 0.22 μm filter membrane to obtain a clear purslane extract.

[0065] S4. Concentration and Drying

[0066] The purslane extract was transferred to a rotary evaporator and concentrated to a paste at 40°C and 0.1 MPa vacuum. The paste was then freeze-dried at -20°C and <0.1 MPa vacuum until constant weight was achieved. After pulverization, purslane extract 1 was obtained and stored in a sealed container protected from light.

[0067] Preparation Example 4

[0068] The preparation method of the purslane extract 2 is as follows:

[0069] S1: Pretreatment of fresh purslane

[0070] Wash fresh purslane, drain the water, put it into a homogenizer, add an equal mass of water, homogenize at 1000 rpm for 10 minutes to obtain a homogenate, filter it to obtain a filtrate; resuspend the filter residue with an equal mass of water and filter it again, and combine the filtrates.

[0071] S2: Construction and reaction of the enzymatic hydrolysis system

[0072] Adjust the pH of the combined filtrate suspension to 4.0 with 1% citric acid solution and stir well. Add a compound enzyme (with a cellulase to pectinase mass ratio of 1:0.8) at 1% of the weight of fresh purslane. Incubate in a constant temperature water bath at 50℃ and 150 r / min for 2 hours to obtain the enzymatic hydrolysate.

[0073] S3: Enzyme inactivation, decolorization, and solid-liquid separation

[0074] Activated charcoal powder was added to the enzymatic hydrolysate, with the amount of activated charcoal powder being 0.1 times the mass of fresh purslane. The mixture was magnetically stirred at 200 rpm and 95°C for 15 minutes to denature and inactivate the enzyme and decolorize it. After filtration, the filtrate was collected and centrifuged at 5000 rpm for 15 minutes. The supernatant was filtered through a 0.22 μm filter membrane to obtain a clear purslane extract.

[0075] S4. Concentration and Drying

[0076] The purslane extract was transferred to a rotary evaporator and concentrated to a paste at 40°C and 0.1 MPa vacuum. It was then freeze-dried to constant weight at -20°C and <0.1 MPa vacuum, and pulverized to obtain purslane extract 2.

[0077] Comparative Preparation Example 1

[0078] The only difference between Comparative Preparation Example 1 and Preparation Example 1 is that during aerobic fermentation, Rhizopus oryzae with catalog number CICC 3010 was used to replace Rhizopus oryzae with preservation number CGMCC 3.5052 in an equal amount. All other steps and parameters were the same as in Preparation Example 1. Sapindus mukorossi comparative extract 1 was obtained.

[0079] Comparative Preparation Example 2

[0080] The only difference between Preparation Example 2 and Preparation Example 1 is that after irradiation sterilization, only an equal amount of thermophilic streptococci were inoculated to replace the compound strain for anaerobic fermentation. All other steps and parameters were the same as in Preparation Example 1. Sapindus mukorossi comparative extract 2 was obtained.

[0081] Comparative preparation example 3

[0082] The only difference between Preparation Example 3 and Preparation Example 1 is that Lactobacillus plantarum with accession number CICC 22735 was used to replace Lactobacillus plantarum with accession number CGMCC NO.16401 in the compound strain. All other steps and parameters were the same as in Preparation Example 1. Sapindus mukorossi comparative extract 3 was prepared.

[0083] Comparative preparation example 4

[0084] Comparative Preparation Example 4 differs from Preparation Example 3 only in step S1. The purslane comparative extract 1 is prepared by adjusting step S1 as follows:

[0085] S1: Purslane pretreatment

[0086] Wash the dried purslane, soak it in deionized water for 2 hours, drain the water, put it into a homogenizer, add an equal mass of water, homogenize at 800 rpm for 15 minutes to obtain a homogenate, filter it to obtain a filtrate; resuspend the filter residue in an equal mass of water with the purslane and filter again, combine the filtrates.

[0087] Comparative preparation example 5

[0088] Comparative Preparation Example 5 differs from Preparation Example 3 only in step S2, where the complex enzyme was not added. All other preparation steps and process parameters are the same as in Preparation Example 3. Comparative Preparation Example 5 yielded purslane comparative extract 2.

[0089] Table 1 Comparison of preparation methods between preparation examples and comparative preparation examples

[0090]

[0091] Example 1

[0092] A method for preparing a composition containing Sapindus mukorossi fermented extract: Weigh 1.15 parts of Sapindus mukorossi fermented extract, 1.7 parts of Portulaca oleracea extract, 5 parts of Centella asiatica extract, 3 parts of oat β-glucan, and 7.5 parts of sodium cocoyl apple amino acid (amino acid surfactant), and add the above components to 110 parts of deionized water. Shear and stir at 800 rpm for 5 min to obtain the composition.

[0093] Examples 2-6

[0094] Examples 2-6 are prepared in the same way as Example 1, except that the components or the amount of components are adjusted.

[0095] Comparative Examples 1-10

[0096] Comparative Examples 1-10 were prepared using the same method as Example 1, except that the components or the amount of components were adjusted.

[0097] Table 2. Component dosage ratios for the Examples and Comparative Examples (parts by weight)

[0098]

[0099] Note: "Blank" indicates that the component was not added.

[0100] 1. Antibacterial test

[0101] Staphylococcus aureus Rosenbach, Salmonella enteritidis, and Escherichia coli were selected as test strains. Culture media: beef extract peptone liquid medium and beef extract peptone solid medium.

[0102] Experimental Methods: Sapindus mukorossi fermentation extract and Sapindus mukorossi control extract were prepared and diluted to 10 mg / mL, 5 mg / mL, and 2.5 mg / mL aqueous solutions for testing. The positive control solution was a streptomycin solution with a concentration of 0.05 mg / mL. The bacterial strain was cultured in beef extract peptone liquid medium and diluted to a concentration of approximately 2 × 10⁻⁶. 8 Prepare a CFU / mL bacterial suspension for later use.

[0103] Preparation of test bacterial plates

[0104] The sterilized beef extract peptone solid medium was heated in a 50°C water bath until completely melted. After the medium cooled naturally to 45°C (in the aseptic operating area), 3 mL of each test bacterial suspension was rapidly injected into 300 mL of the melted medium in a laminar flow hood at a 1:100 volume ratio. After thorough mixing using a vortex mixer, the mixture was immediately poured into sterile petri dishes, approximately 25 mL of the mixed medium per dish. The dishes were then allowed to solidify horizontally to prepare bacterial plates.

[0105] Antibacterial test method (paper disc diffusion method)

[0106] Antibacterial activity was tested using the standard paper disc diffusion method. The specific procedure is as follows:

[0107] Filter paper preparation: Use a sterile punch to cut the qualitative filter paper into circular pieces with a diameter of 6mm. After sterilizing with high-pressure steam at 121℃ for 20min, place them in a drying oven at 60℃ for later use.

[0108] Sample preparation: Immerse the sterile filter paper discs completely in the sample solution to be tested, soak at 4°C for 12 hours (overnight) to ensure sufficient adsorption, remove and air dry naturally or dry with a sterile fan to form a drug sensitivity paper disc containing the sample.

[0109] Culture: The treated drug sensitivity test strips were symmetrically attached to the surface of a plate, with 3 strips placed in each plate as replicates.

[0110] Cultivation and observation: After incubation at 37℃ for 18-24 hours, the diameter of the inhibition zone was measured and the data was recorded. The relative inhibition rate (%) was calculated, and the average value of three repeated experiments was taken as the final result.

[0111] Relative inhibition rate % = [(diameter of inhibition zone of the sample to be tested - diameter of filter paper) / (diameter of inhibition zone of the positive control - diameter of filter paper)] × 100%.

[0112] Table 3 Relative antibacterial rate (%)

[0113]

[0114] According to the data in Table 3, the Sapindus mukorossi fermentation extracts prepared in Preparation Examples 1 and 2 all showed good antibacterial effects against Staphylococcus aureus, Salmonella enteritidis, and Escherichia coli. Compared with the Sapindus mukorossi comparative extracts prepared in Comparative Preparation Examples 1-3, the antibacterial effects were significantly improved. This indicates that the specific bacterial combinations or specific strains in this invention can mutually promote fermentation, improve the extraction rate of fermentation products, and thus achieve the effect of improving antibacterial effect.

[0115] 1. Skin irritation test

[0116] Human patch tests were conducted according to the "Cosmetic Safety Technical Specifications" (2015 edition) to verify the skin irritation of the compositions (test samples) prepared in the examples and comparative examples to sensitive skin populations. The grading criteria for adverse skin reactions are shown in Table 4. 480 subjects were recruited and randomly divided into 16 groups. Using a suitable patch applicator, an equal volume of 25 μL of the test sample (pipette aspirated) was placed inside the applicator. The applicator was then applied to the volunteer's arm with hypoallergenic adhesive tape, gently pressing to ensure even application to the skin. The test sample was removed after 24 hours. Skin reactions were observed within 48 hours after removing the applicator (time points set at 0.5, 24, and 48 hours). The results of adverse skin reactions are recorded in Table 5.

[0117] Table 4. Grading Standards for Adverse Skin Reactions

[0118]

[0119] Table 5. Results of skin patch test (within 48 hours)

[0120]

[0121] The above results indicate that the composition containing Sapindus mukorossi fermented extract provided by this invention did not cause any adverse skin reactions within 48 hours. This is related to the fact that all components of the composition of this invention are mild, non-irritating natural plant ingredients.

[0122] 3. Anti-inflammatory performance test

[0123] The cell experiment methods are as follows:

[0124] (1) Seeding: Logarithmic growth phase RAW264.7 cells were seeded into culture flasks and 24-well culture plates at a density of 5 × 10⁻⁶ cells / well. 5 The cells / mL were incubated in GibcoDMEM medium containing 10% fetal bovine serum at 37°C for 24 hours in a CO2 incubator with a concentration of 5%.

[0125] (2) Model making:

[0126] Control group: Remove the supernatant from the 24-well plate, repeat in parallel with 6 wells, and add 0.5 mL of DMEM culture medium and 0.1 mL of PBS solution to each well;

[0127] Lipopolysaccharide (LPS) validation model group: Remove the supernatant from the 24-well plate, and add 0.5 mL of DMEM culture medium and 0.1 mL of LPS solution to each of the 6 parallel wells.

[0128] Experimental group: Remove the supernatant from the 24-well plate, add 0.5 mL of DMEM culture medium, 0.1 mL of LPS and a mixed solution of sample (the composition prepared in the examples and comparative examples) to each of the 6 parallel wells.

[0129] (3) Detection: After culturing in a CO2 incubator for another 24 hours, the supernatant was collected. The samples were centrifuged in centrifuge tubes, and the supernatant was used to detect the concentrations of inflammatory factors TNF-α and IL-6 using a detection kit (abcam). Calculation: Inflammatory factor inhibition rate (%) = [(Average content of inflammatory factors in the model group - Average content of inflammatory factors in the treatment group) / (Average content of inflammatory factors in the model group - Average content of inflammatory factors in the blank control group)] × 100%.

[0130] Table 6. Inhibition rate of inflammatory factors (%)

[0131]

[0132] According to the data in Table 6, the compositions containing Sapindus mukorossi fermented extract prepared in Examples 1-6 showed inhibition rates of inflammatory factors TNF-α and IL-6 ranging from 69.4% to 78.9% and 65.3% to 72.8%, respectively. Compared with Example 1, Comparative Examples 1-3 replaced the Sapindus mukorossi fermented extract with a Sapindus mukorossi comparative extract. Compared with Example 1, Comparative Examples 4-5 replaced the Portulaca oleracea extract 1 with a Portulaca oleracea comparative extract. The inhibition rates of inflammatory factors decreased in Comparative Examples 1-5, indicating that the Sapindus mukorossi fermented extract 1 and Portulaca oleracea extract 1 used in the examples have better anti-inflammatory effects. Compared with Example 1, Comparative Examples 6-10 lacked Sapindus mukorossi fermented extract, Portulaca oleracea extract, Centella asiatica extract, oat β-glucan, and amino acid surfactant, respectively. The inflammatory factor inhibition rate of Comparative Examples 6-8 was significantly reduced. However, the inflammatory factor inhibition rate of Comparative Examples 9-10 was comparable to that of Example 1. Therefore, it can be concluded that Sapindus mukorossi fermented extract, Portulaca oleracea extract, and Centella asiatica extract all have significant inhibitory effects on inflammatory factors, and the three can synergistically enhance the inhibitory effect on inflammatory factors.

[0133] 4. Cleansing, oil control, moisturizing, and sensory evaluation tests

[0134] Cleansing and oil control test: 160 participants aged 20-45 (half male and half female) were selected and divided into 16 test groups of 10 participants each. The test was conducted in an environment with a room temperature of 26℃ and humidity of 50-55%. The specific steps are as follows: After 1 hour in the test environment for each group of participants, the test began: Two 2cm×2cm test areas were marked on the symmetrical blank areas on the forehead. One area was used as the test area and cleaned with the test sample (the compositions prepared in Examples 1-6 and Comparative Examples 1-10). The other area served as the blank control area and was rinsed with water only. The skin oil content of the blank control area was measured at 0 minutes after cleansing using a German CK Sebumeter SM815 skin oil meter, which was recorded as the baseline value T0. The skin oil content of the test area was measured at 0 minutes after cleansing and recorded as T1. The skin oil content of the test area was measured at 60 minutes after cleansing and recorded as T. Relative oil removal rate (%) = (T0-T1) / T0×100%; Relative oil increase rate (%) = (T-T1) / T0×100%.

[0135] Moisturizing effect test. Simultaneously with the cleansing and oil control effect test, a CallegariSoft 5.5 skin stratum corneum moisture content meter was used to test the following steps: The skin stratum corneum moisture content (A1) of each participant's forehead test area was measured 5 minutes after cleansing (to prevent measurement bias due to residual water on the skin immediately after cleansing); and the skin stratum corneum moisture content (A2) was recorded 60 minutes after cleansing. Calculation: Water loss A in the test area. 试验 =A1-A2; Water loss A in the blank control area 空白 =A1-A2; Relative skin water loss rate (%) = (A 空白 -A 试验 ) / A 空白 ×100%.

[0136] Sensory Evaluation: Sensory evaluation methods were provided to the testers, and the evaluation criteria are shown in Table 7. Testers used samples from Examples 1-6 and Comparative Examples 1-10 every evening. No other cleansing or skincare products were used within one hour after cleansing. After four weeks of continuous use, testers rated the cleansing, skin feel, and irritation of the samples based on their own skin condition and experience. The rating scale was 0-5 points (0 being the worst and 5 being the best). The average score for each group was taken as the final sensory evaluation result.

[0137] Table 7 Sensory Evaluation Scoring Criteria

[0138]

[0139] Table 8 Results of Cleansing, Oil Control, Moisturizing, and Sensory Evaluation Tests

[0140]

[0141] As shown in Table 8 above, the compositions containing Sapindus mukorossi fermented extract prepared in Examples 1-6 exhibit excellent technical effects in cleansing, oil control, and moisturizing. 1) Data on the relative oil removal rates of Examples 1 and Comparative Examples 1-10 indicate that Sapindus mukorossi fermented extract and amino acid surfactants play a major role in oil removal, while purslane extract has an auxiliary role in oil removal. The synergistic effect of these three components achieves a relative oil removal rate of 93.6%-97.3%. The sensory scores of Comparative Examples 6 and 10 are 3.3 and 3.2, respectively, with the low scores mainly related to poor oil removal performance. 2) Comparing the relative increase rate of oil content in Comparative Examples 6, 7, and 8 with that in Example 1, it can be seen that the Sapindus mukorossi fermented extract, Portulaca oleracea extract, and Centella asiatica extract all have effective oil-controlling effects. Comparing Example 1 with Comparative Examples 1-3, it can be seen that the Sapindus mukorossi fermented extract 1 prepared by stepwise fermentation using specific microbial strains in Example 1 has better cleansing and oil-controlling capabilities. This may be related to the mutual influence and effective promotion of growth and metabolism among specific microbial strains. The fermentation steps of this invention are more conducive to the extraction of active ingredients. 3) Comparing the relative water loss rate in Comparative Examples 7 and 9 with that in Example 1, it can be seen that Portulaca oleracea extract and oat β-glucan have significant moisturizing effects. This is because Portulaca oleracea extract and oat β-glucan are rich in polysaccharides, which can effectively absorb water from the skin surface, thereby reducing the loss of skin surface moisture. The lower sensory scores of Comparative Examples 7 and 9 are also related to their higher skin water loss rates. Compared with Comparative Examples 5 and 6, Example 1 also confirms that the extraction method using compound enzymatic hydrolysis combined with fresh purslane as raw material can more effectively extract moisturizing components such as polysaccharides.

[0142] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A composition containing a Sapindus mukorossi fermentation extract, characterized in that, By weight, it contains 12-17 parts of Sapindus mukorossi fermented extract, 6-10 parts of Portulaca oleracea extract, 4-8 parts of Centella asiatica extract, 2-4 parts of oat β-glucan, 7-8 parts of amino acid surfactant, and 80-150 parts of water. The Sapindus mukorossi fermented extract is prepared by first aerobic fermentation of Sapindus mukorossi pericarp with Rhizopus oryzae, and then anaerobic fermentation by a compound strain composed of Lactobacillus plantarum and Streptococcus thermophilus. The preservation number of Rhizopus oryzae is CGMCC 3.5052, the preservation number of Lactobacillus plantarum is CGMCC NO.16401, and the preservation number of Streptococcus thermophilus is CGMCC NO.9781.

2. The composition containing Sapindus mukorossi fermented extract according to claim 1, characterized in that, It contains 14-15 parts of Sapindus mukorossi fermented extract, 7-8 parts of Portulaca oleracea extract, 5-6 parts of Centella asiatica extract, 2.5-3 parts of oat β-glucan, 7-8 parts of amino acid surfactant, and 100-120 parts of water.

3. The composition containing Sapindus mukorossi fermentation extract according to claim 1, characterized in that, The amino acid surfactant is sodium cocoyl amino acid.

4. The composition containing Sapindus mukorossi fermentation extract according to claim 3, characterized in that, The sodium cocoyl amino acid is sodium cocoyl apple amino acid.

5. The composition containing Sapindus mukorossi fermentation extract according to claim 1, characterized in that, The water is deionized water.

6. The composition containing Sapindus mukorossi fermentation extract according to claim 1, characterized in that, The preparation method of the Sapindus mukorossi fermentation extract includes: S1: Wash, dry, and pulverize the pericarp of Sapindus mukorossi (soapberry) through a 100-120 mesh sieve. Add water at a material-to-liquid ratio of 1:15-20 (g / mL), mix well, sterilize, and inoculate with Rhizopus oryzae. Ferment aerobically at 27-32℃ for 18-36 hours to obtain the primary fermentation broth. The inoculum size of Rhizopus oryzae is 1×10⁻⁶ g / mL. 5 spores / mL; S2: After sterilizing the primary fermentation broth obtained in step S1 by irradiation, it is inoculated with a compound bacterial strain composed of *Lactobacillus plantarum* and *Streptococcus thermophilus*, and fermented anaerobicly at 37-42℃ for 10-24 hours. The fermentation broth is filtered through filter paper, the filtrate is centrifuged, the supernatant is filtered through a 0.22μm filter membrane, concentrated, and freeze-dried to obtain the *Sapindus mukorossi* fermentation extract. The inoculation amount of the compound bacterial strain is 1×10⁻⁶. 6 CFU / mL, and the ratio of viable Lactobacillus plantarum to viable Streptococcus thermophilus is 1:(1.3-1.5).

7. The composition containing Sapindus mukorossi fermentation extract according to claim 1, characterized in that, The purslane extract is prepared by the following method: fresh purslane is homogenized, a complex enzyme composed of cellulase and pectinase is added, and the extract is obtained after enzymatic hydrolysis.

8. The composition containing Sapindus mukorossi fermentation extract according to claim 7, characterized in that, The preparation method of the purslane extract is as follows: S1: Pretreatment of fresh purslane Wash fresh purslane, drain the water, put it into a homogenizer, add an equal mass of water, homogenize at 800-1000 rpm for 10-20 minutes to obtain a homogenate, filter it to obtain a filtrate; resuspend the filter residue with an equal mass of water and filter it again, and combine the filtrates. S2: Construction and reaction of the enzymatic hydrolysis system Adjust the pH of the combined filtrate to 4.0-4.5 with 1% citric acid solution, stir well, and add a complex enzyme composed of cellulase and pectinase at 0.5%-1.2% of the weight of fresh purslane, with a mass ratio of cellulase to pectinase of 1:0.8; hydrolyze at a constant temperature of 37-60℃ and a rotation speed of 100-150 r / min for 2-4 hours to obtain the enzymatic hydrolysate. S3: Enzyme inactivation, decolorization, and solid-liquid separation Add activated charcoal powder to the enzymatic hydrolysate, the amount of activated charcoal powder being 0.05-0.1 times the weight of fresh purslane. Stir magnetically at 100-300 rpm and 90-95℃ for 10-20 min to denature and inactivate the enzyme and decolorize it. After filtration, collect the filtrate and centrifuge it at 4000-6000 rpm for 10-15 min. Filter the supernatant through a 0.22 μm filter membrane to obtain a clear purslane extract. S4. Concentration and Drying The purslane extract was concentrated into a paste, freeze-dried to constant weight, and then pulverized to obtain the purslane extract.

9. The use of the composition containing Sapindus mukorossi fermented extract according to any one of claims 1-8 in the preparation of facial cleanser.

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