Bacteriostatic composition based on lactobacillus fermentation product and preparation method thereof

Abstract

The invention belongs to the field of care products, and provides a bacteriostatic composition based on a lactic acid bacteria fermentation product and a preparation method thereof.The bacteriostatic composition is prepared from, by mass, 0.1%-2% of a bacteriostatic agent, 0.2%-6% of an auxiliary antibacterial agent, 0.15%-2% of an antioxidant, 0.3%-7% of an active ingredient, 2%-40% of a humectant, 0.1%-1% of a thickening agent, 0.05%-1% of a neutralizer and the balance water, and the bacteriostatic agent is the lactic acid bacteria fermentation product. Through the matching of the components of the composition, the irritation caused in the sterilization process is effectively avoided.

Description

Technical Field

[0001] This application relates to the field of nursing products, and more particularly to an antibacterial composition based on lactic acid bacteria fermentation products and a method for preparing the same. Background Technology

[0002] A variety of microorganisms reside in the vagina, forming a dynamic ecological relationship of interdependence and mutual restraint with the host's vaginal environment, jointly maintaining a stable and healthy microecological system. Within this system, lactobacilli, as the dominant flora, play a crucial role in maintaining the acidic environment of the vagina (pH=3.8~4.5) and resisting pathogen invasion, and are the core microorganisms ensuring the balance of the vaginal microecology.

[0003] Clinically, the pH level and the number of probiotics (especially lactobacilli) in vaginal secretions are often assessed to determine the immune status and self-cleaning function of the genital area. Disruption of the probiotic balance can lead to dysbiosis. Common contributing factors include: decreased estrogen levels due to aging or specific physiological stages, resulting in reduced glycogen, a substrate for lactic acid production, and consequently a decrease in lactobacilli; elevated vaginal pH (pH > 6), which allows many pathogenic bacteria to proliferate in a slightly alkaline environment; prolonged use of antibiotics or steroids, which, while inhibiting pathogenic bacteria, may also affect the survival of probiotics; excessive use of vaginal washes, which can clear out large amounts of probiotics; and unhealthy lifestyle habits that increase the risk of harmful bacterial infections.

[0004] Currently, most products on the market for treating vaginal infections still rely on disinfection as their primary mechanism, aiming to control infection through broad-spectrum bactericidal action. However, while these products kill pathogenic microorganisms, they can also irritate the vaginal mucosa, causing immediate discomfort and disrupting the vaginal flora balance, leading to chronic dryness, itching, and recurring inflammation. Summary of the Invention

[0005] The technical problem to be solved by this invention is to propose an antibacterial composition based on lactic acid bacteria fermentation products and its preparation method, which aims to solve the problem of irritation caused during the sterilization process.

[0006] To address the aforementioned technical problems, this invention proposes an antibacterial composition based on lactic acid bacteria fermentation products. The antibacterial composition, by mass fraction, comprises the following components: 0.1–2% antibacterial agent, 0.2–6% auxiliary antibacterial agent, 0.15–2% antioxidant, 0.3–7% active ingredient, 2–40% humectant, 0.1–1% thickener, 0.05–1% neutralizer, and the balance being water. The antibacterial agent is a lactic acid bacteria fermentation product.

[0007] In some embodiments, the auxiliary antibacterial agent is 1,2-pentanediol and / or gentian root extract, the antioxidant is carnosine and / or resveratrol fermentation product, the active ingredient is glyceryl polyether-26 and / or hydroxyethyl urea, the moisturizer includes at least one of sodium hyaluronate, 1,2-hexanediol, and butylene glycol, the thickener includes carbomer, and the neutralizer is aminomethylpropanol.

[0008] In some embodiments, the auxiliary antibacterial agent is 1,2-pentanediol and gentian root extract, and the antioxidant is carnosine and resveratrol fermentation product.

[0009] In addition, a method for preparing an antibacterial composition based on lactic acid bacteria fermentation products is provided, wherein the antibacterial composition is the above-described antibacterial composition based on lactic acid bacteria fermentation products, and the method for preparing the antibacterial composition includes the following steps: S1. Add deionized water, thickener, and humectant to the main pot and heat to 75-80℃, stirring for 5-10 minutes. S2. When the temperature drops to 60-65℃, add the neutralizing agent and stir well; S3. When the temperature drops to 50~55℃, add the preservative and stir well; S4. Continue cooling to below 40℃, add antibacterial agent, auxiliary antibacterial agent, antioxidant, and active ingredient, and stir well; S5. Cool to room temperature, discharge and let stand for 24 hours. After passing the material inspection, fill the package to obtain the antibacterial composition.

[0010] In some embodiments, step S4 includes: S4.1 Add the acid-hydrolyzed core component to the solvent, stir until homogeneous, add the antioxidant, stir until dissolved, and form a core liquid. The acid-hydrolyzed core component is chitosan or methacrylate copolymer, and the solvent is an aqueous acetic acid solution or an ethanol-acetone mixture. The concentrations of the acid-hydrolyzed core component and the antioxidant in the solvent are 1-3% and 0.5-2.0%, respectively. S4.2 Dissolve the enzymatically hydrolyzed shell component in water, heat to 40~60℃ to dissolve, then add an antibacterial agent and an auxiliary antibacterial agent to form a shell liquid. The enzymatically hydrolyzed shell component is sodium hyaluronate or gelatin, and the concentrations of the enzymatically hydrolyzed shell component, antibacterial agent, and auxiliary antibacterial agent in water are 2~5%, 0.2~1.0%, and 0.2~1.0%, respectively. S4.3 Add the core fluid to the outer shell fluid to obtain core-shell structured functional particles; S4.4 Cool the solution to below 40℃, add functional particles and active ingredients, and stir until homogeneous.

[0011] In some embodiments, step S4.3 includes: The core liquid was added dropwise to a 1.0-2.0% sodium tripolyphosphate aqueous solution under stirring. After filtration and washing, the core loaded with antioxidants was obtained and then dispersed in the outer shell liquid. The mixture was stirred at 20-30℃ and 300-500rpm for 30-60 minutes. 20-30% volume of isopropanol was added dropwise. The mixture was then centrifuged, washed with water, and dried to obtain functional particles. The volume ratio of the core liquid to the outer shell liquid was 1:(1-3). The core component in the core liquid was chitosan, and the outer shell component in the outer shell liquid was sodium hyaluronate.

[0012] In some embodiments, step S4.3 further includes: The core liquid was injected into the shell liquid under high-speed shearing at 40~50℃ and 8000~12000rpm to obtain an emulsion. Then, the emulsion was continuously stirred at 20~30℃ and 400~600rpm for 3~5h. At the same time, 0.2~0.5% of the total mass of the enzymatically hydrolyzed shell components was added to the emulsion. After centrifugation, filtration, and vacuum drying, functional particles were obtained. The volume ratio of core liquid to shell liquid was 1:(1~3). The core component in the core liquid was methacrylate copolymer, and the shell component in the shell liquid was gelatin. The shell liquid also contained 0.5~1.0wt% of poloxamer.

[0013] In some embodiments, step S4.4 further includes: S4.4 Continue cooling to below 40℃, then add the dispersant, functional particles and active ingredients in sequence, and stir evenly. The dispersant is a sodium tripolyphosphate aqueous solution with a concentration of 0.1~0.3wt% or a tannic acid solution with a concentration of 0.4~0.6wt%.

[0014] The beneficial effects of this invention are: This antibacterial composition achieves multiple synergistic antibacterial effects and precise time-sequential release by constructing core-shell particles: First, at the level of synergistic antibacterial action, the lactic acid bacteria fermentation products in the shell rapidly lower the local pH by secreting lactic acid, creating a weakly acidic environment that enhances the activity of all antibacterial components. Simultaneously, 1,2-pentanediol disrupts the lipid bilayer structure of the pathogenic cell membrane, impairing its integrity. This greatly facilitates the entry of lactic acid, bacteriocins, and gentian root extract from the lactic acid bacteria fermentation products into the bacterial cell, launching a synergistic attack on multiple targets from membrane structure to intracellular metabolism. This achieves multiple synergistic effects of membrane disruption, acidification, and bactericidal action against mixed infections, including drug-resistant bacteria. Furthermore, the system achieves precise localization and time-sequential release through enzymatic hydrolysis and pH response: the enzymatic hydrolysis of sodium hyaluronate / gelatin in the shell allows for degradation by proteases specifically secreted by the pathogen, enabling precise enzymatic localization of the antibacterial components at the infection site. The lactic acid released from the shell further enhances the acidity of the microenvironment; this pH signal acts as a key trigger, prompting the core to precisely dissolve or disintegrate at this time, releasing antioxidants. After the infection is initially controlled, these antioxidants focus on eliminating inflammatory free radicals and inhibiting the NF-κB pathway, thereby providing gentle and precise care for mucosal repair while thoroughly eliminating pathogens. Attached Figure Description

[0015] Figure 1 This is a schematic flowchart illustrating the preparation method of an antibacterial composition based on lactic acid bacteria fermentation products in one embodiment of the present invention. Detailed Implementation

[0016] In the description of this application, it should be noted that, unless specific conditions are specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available products.

[0017] Please refer to Figure 1 This invention discloses a method for preparing an antibacterial composition based on lactic acid bacteria fermentation products, the method comprising the following steps: S1. Add deionized water, thickener, and humectant to the main pot and heat to 75-80℃, stirring for 5-10 minutes. Heating the system to 75–80°C can significantly reduce the viscosity of the aqueous phase, disrupt the agglomeration structure of the thickener powder, and accelerate its swelling rate in water. Continuous stirring for 5–10 minutes ensures uniform heat and material distribution, avoids local agglomeration, and thus forms a uniform and transparent gel matrix, providing a stable base viscosity and suspension framework for subsequent formulations.

[0018] S2. When the temperature drops to 60-65℃, add the neutralizing agent and stir well; Cooling the system to 60-65°C can maintain its fluidity to ensure the rapid diffusion and uniform reaction of the neutralizing agent (such as triethanolamine), allowing the ionic thickener to fully expand and reach the target viscosity. It can also avoid the risk of local overheating and decomposition of the neutralizing agent at higher temperatures, creating safe conditions for the subsequent addition of heat-sensitive components.

[0019] S3. When the temperature drops to 50~55℃, add the preservative and stir well; The system temperature of 50~55℃ is higher than the melting point of most preservatives (such as phenoxyethanol), ensuring that they can dissolve quickly and disperse evenly in the whole system. It can also effectively prevent the volatile preservatives from escaping or the chemical structure from degrading due to excessive temperature. Thus, while ensuring the functional integrity of the preservative system, it prepares for the subsequent addition of temperature-sensitive active ingredients such as functional particles.

[0020] S4. Continue cooling to below 40℃, add antibacterial agent, auxiliary antibacterial agent, antioxidant, and active ingredient, and stir well; Step S4 includes: S4.1 Add the acid-hydrolyzed core component to the solvent, stir until homogeneous, add the antioxidant, stir until dissolved, and form a core liquid. The acid-hydrolyzed core component is chitosan or methacrylate copolymer, and the solvent is an aqueous acetic acid solution or an ethanol-acetone mixture. The concentrations of the acid-hydrolyzed core component and the antioxidant in the solvent are 1-3% and 0.5-2.0%, respectively. A concentration of 1–3% for the acid-hydrolyzed core components ensures that the solution has a suitable viscosity, providing ideal rheological properties for subsequent emulsification or dropwise addition processes, while also providing sufficient film-forming material to construct a structurally complete core. The concentration of 0.5–2.0% for the antioxidant is optimized based on its bioactive dosage and solubility in the solvent, ensuring effective loading and final efficacy while avoiding the risk of precipitation or crystallization due to excessive concentration. The targeted solvent selection (acetic acid aqueous solution for chitosan, and ethanol-acetone mixed solution for methacrylate copolymers) ensures that the two chemically different core components can be fully dissolved and form a homogeneous solution with molecular-level dispersion, thus providing a crucial material prerequisite for the successful construction of the core-shell structure.

[0021] S4.2 Dissolve the enzymatically hydrolyzed shell component in water, heat to 40~60℃ to dissolve, then add an antibacterial agent and an auxiliary antibacterial agent to form a shell liquid. The enzymatically hydrolyzed shell component is sodium hyaluronate or gelatin, and the concentrations of the enzymatically hydrolyzed shell component, antibacterial agent, and auxiliary antibacterial agent in water are 2~5%, 0.2~1.0%, and 0.2~1.0%, respectively. A 2-5% concentration of enzymatically hydrolyzed shell components, when heated to 40-60℃, can fully activate the network extension of sodium hyaluronate or the segmental unwinding of gelatin, forming the viscoelastic matrix required for encapsulation while avoiding excessive viscosity that could affect subsequent emulsification. The concentration ratio of 0.2-1.0% antibacterial agent to 0.2-1.0% auxiliary antibacterial agent is based on their synergistic antibacterial mechanism and minimum inhibitory concentration setting. While ensuring antibacterial efficacy, the hydrothermal environment promotes the interweaving and fusion of the antibacterial agent with the shell molecules, jointly constructing a functional shell system that combines immediate sterilization and enzyme response characteristics.

[0022] S4.3 Add the core fluid to the outer shell fluid to obtain core-shell structured functional particles; Meanwhile, the mixing steps in step S4.3 vary depending on the choice between enzymatic hydrolysis of the shell component and acid hydrolysis of the kernel component. When the kernel component in the kernel solution is chitosan and the shell component in the shell solution is sodium hyaluronate, the specific mixing steps are as follows: The core liquid was added dropwise to a 1.0-2.0% sodium tripolyphosphate aqueous solution under stirring. After filtration and washing, the core loaded with antioxidants was obtained and then dispersed in the outer shell liquid. The mixture was stirred at 20-30℃ and 300-500rpm for 30-60 minutes. 20-30% volume of isopropanol was added dropwise. The mixture was then centrifuged, washed with water, and dried to obtain functional particles. The volume ratio of the core liquid to the outer shell liquid was 1:(1-3).

[0023] When chitosan core droplets (positively charged) come into contact with sodium tripolyphosphate solution, interfacial ionic cross-linking occurs instantaneously, forming a solid gel core and immobilizing antioxidants. After dispersing this pre-cured core in sodium hyaluronate solution (negatively charged), sodium hyaluronate molecules spontaneously encapsulate the core surface through electrostatic adsorption and hydrogen bonding. Finally, isopropanol is added to reduce solvent polarity and disrupt the sodium hyaluronate hydration layer, driving its chain segments to shrink, precipitate, and settle and solidify, forming a stable structure with an ionic gel as the core and a polysaccharide polyelectrolyte complex as the shell.

[0024] A 1.0-2.0% sodium tripolyphosphate solution solidifies chitosan core droplets into stable gel particles through transient ionic crosslinking, achieving efficient encapsulation of antioxidants; a core-shell volume ratio of 1:(1-3) under gentle stirring at 20-30℃ and 300-500rpm provides sufficient adsorption space and kinetic conditions for the shell components, ensuring uniform coverage on the core surface; 20-30% volume of isopropanol acts as a non-solvent to precisely trigger phase separation and sedimentation of the shell components, ultimately forming composite particles with a dense core, an intact shell, and a sequential release function of antibacterial and antioxidant properties.

[0025] When the core component in the core fluid is a methacrylate copolymer and the shell component in the shell fluid is gelatin, the specific mixing steps are as follows: The core liquid was injected into the shell liquid at 40-50℃ and 8000-12000rpm to obtain an emulsion. The emulsion was then stirred continuously at 20-30℃ and 400-600rpm for 3-5 hours. At the same time, 0.2-0.5% of the total mass of the enzymatically hydrolyzed shell components was added to the emulsion. After centrifugation, filtration, and vacuum drying, functional particles were obtained. The volume ratio of core liquid to shell liquid was 1:(1-3), and the shell liquid also contained 0.5-1.0wt% poloxamer.

[0026] Under the stabilizing effect of poloxamer, high-speed shearing disperses the organic phase of methacrylate copolymer into micron-sized droplets, forming an O / W emulsion template. Subsequently, the slow evaporation of organic solvent promotes the enrichment and precipitation of polymer segments at the oil-water interface. Simultaneously added genipin undergoes a nucleophilic attack reaction with the amino groups of gelatin, constructing a cross-linked network shell at the droplet interface. Finally, the core solidification and shell shaping are achieved simultaneously through solvent evaporation and cross-linking reaction, forming composite particles of polymer solid core and enzymatically hydrolyzed protein shell.

[0027] High-speed shearing at 40~50℃ and 8000~12000rpm, with a core-shell volume ratio of 1:(1~3) and the synergistic effect of 0.5~1.0wt% poloxamer, forms a uniformly sized and highly stable O / W primary emulsion through temperature-controlled viscosity and high-speed shearing force, laying the foundation for the core-shell structure. Under mild conditions of 20~30℃ and 400~600rpm continuous stirring for 3~5h, combined with the addition of 0.2~0.5% genipin, mild cross-linking of the enzymatically hydrolyzed shell components is achieved simultaneously with the slow evaporation of organic solvents. This avoids the damage of high temperature to the active ingredients and constructs a dense and stable enzyme-responsive shell through the cross-linking reaction, ultimately forming functional particles with a solidified core, excellent shell mechanical strength, and targeted release characteristics.

[0028] S4.4 Cool the solution to below 40℃, add functional particles and active ingredients, and stir until homogeneous.

[0029] In one embodiment, to improve the dispersion of the functional particles in the antibacterial composition, step S4.4 further includes: S4.4 Continue cooling to below 40℃, then add the dispersant, functional particles and active ingredients in sequence, and stir evenly. The dispersant is a sodium tripolyphosphate aqueous solution with a concentration of 0.1~0.3wt% or a tannic acid solution with a concentration of 0.4~0.6wt%.

[0030] When the enzymatically hydrolyzed shell components of the functional particles are sodium hyaluronate and gelatin, the dispersants are tannic acid solution and sodium tripolyphosphate aqueous solution, respectively.

[0031] When the enzymatically hydrolyzed outer shell is sodium hyaluronate, 0.4–0.6 wt% tannic acid forms multiple hydrogen bonds with the carboxyl and hydroxyl groups of sodium hyaluronate through its abundant phenolic hydroxyl groups, constructing a dense hydrophilic protective layer on the particle surface and generating a strong steric hindrance effect. When the outer shell is gelatin, 0.1–0.3 wt% sodium tripolyphosphate neutralizes the protonated amino groups of the gelatin molecular chain through electrostatic interaction with its multivalent negative charge, and inhibits particle aggregation through charge repulsion. Both dispersion mechanisms form a stable electric double layer or hydration layer through directional molecular interactions, ultimately achieving long-term uniform dispersion of functional particles in the liquid phase.

[0032] S5. Cool to room temperature, discharge and let stand for 24 hours. After passing the material inspection, fill the package to obtain the antibacterial composition.

[0033] In addition, this application also provides an antibacterial composition based on lactic acid bacteria fermentation products, wherein the antibacterial composition comprises, by mass fraction: 0.1-2% antibacterial agent, 0.2-6% auxiliary antibacterial agent, 0.15-2% antioxidant, 0.3-7% active ingredient, 2-40% humectant, 0.1-1% thickener, 0.05-1% neutralizer, and the balance being water, wherein the antibacterial agent is a lactic acid bacteria fermentation product.

[0034] The auxiliary antibacterial agent is 1,2-pentanediol and / or gentian root extract, the antioxidant is carnosine and / or resveratrol fermentation product, the active ingredient is glyceryl polyether-26 and / or hydroxyethyl urea, the moisturizer includes at least one of sodium hyaluronate, 1,2-hexanediol, and butylene glycol, the thickener includes carbomer, and the neutralizer is aminomethylpropanol.

[0035] Furthermore, the auxiliary antibacterial agent is 1,2-pentanediol and gentian root extract, and the antioxidant is carnosine and resveratrol fermentation product.

[0036] It should be noted that, in order to improve the efficiency of the composition, the antibacterial composition can be pre-dissolved in an aqueous solution containing the corresponding enzyme during use. The enzyme includes at least one of sodium hyaluronate, matrix metalloproteinase, and bacterial protease.

[0037] Furthermore, the preservatives used in this antibacterial composition are conventional preservatives in the art, and will not be described in detail here.

[0038] For example, the present invention provides the following specific embodiments to illustrate the specific preparation method: Example 1 An antibacterial composition based on lactic acid bacteria fermentation products, the preparation method of which includes the following steps: S1. Add deionized water, carbomer, sodium hyaluronate, 1,2-hexanediol and butanediol to the main pot and heat to 78°C. Stir for 8 minutes. S2. When the temperature drops to 60°C, add aminomethylpropanol and stir until homogeneous; S3. When the temperature drops to 50°C, add phenoxyethanol and stir until homogeneous. S4.1 Add chitosan to an acetic acid aqueous solution, stir until homogeneous, then add resveratrol fermentation product, stir until dissolved to form a core fluid, wherein the concentrations of chitosan and resveratrol fermentation product in the acetic acid aqueous solution are 2% and 1.2%, respectively; S4.2 Dissolve sodium hyaluronate in water, heat to 50°C to dissolve, then add lactic acid bacteria fermentation product and 1,2-pentanediol to form a shell liquid. The concentrations of sodium hyaluronate, lactic acid bacteria fermentation product, and 1,2-pentanediol in water are 3.5%, 0.6%, and 0.6%, respectively. S4.3. Under stirring, the core liquid is added dropwise to a 1.5% sodium tripolyphosphate aqueous solution, filtered and washed to obtain an antioxidant-loaded core, which is then dispersed in the outer shell liquid. The mixture is stirred at 25°C and 400 rpm for 45 min, and 25% volume of isopropanol is added dropwise. The mixture is then centrifuged, washed with water, and dried to obtain functional particles. The volume ratio of the core liquid to the outer shell liquid is 1:2. S4.4 Continue cooling to below 40℃, then add dispersant, functional particles, glycerol polyether-26, and hydroxyethyl urea in sequence, and stir evenly. The dispersant is a 0.5wt% tannic acid solution. S5. Cool to room temperature, discharge and let stand for 24 hours, and fill after passing the material test to obtain the antibacterial composition. The antibacterial composition comprises 1.2% lactic acid bacteria fermentation product, 1.2% 1,2-pentanediol, 1.2% resveratrol fermentation product, 1.75% glyceryl polyether-26, 1.75% hydroxyethyl urea, 2% sodium hyaluronate, 10% butanediol, 0.5% carbomer, 0.05% aminomethylpropanol, and the balance being water.

[0039] Example 2 The composition is basically the same as Example 1, except that the auxiliary antibacterial agent in the antibacterial composition is Gentiana scabra root extract and the antioxidant is carnosine.

[0040] Example 3 The composition is basically the same as Example 1, except that the auxiliary antibacterial agent in the antibacterial composition is a mixture of 1,2-pentanediol and gentian root extract in a mass ratio of 1:1, and the antioxidant is a mixture of carnosine and resveratrol fermentation product in a mass ratio of 1:1.

[0041] Example 4 The process is basically the same as in Example 1, except that step S4 includes: S4.1 Add the methacrylate copolymer to the ethanol-acetone mixed solution, stir until homogeneous, then add the resveratrol fermentation product, stir until dissolved, and form the core fluid. The concentrations of the methacrylate copolymer and the resveratrol fermentation product in the ethanol-acetone mixed solution are 2% and 1.2%, respectively. S4.2 Dissolve gelatin in water, heat to 50°C to dissolve, then add lactic acid bacteria fermentation product and 1,2-pentanediol to form a shell liquid. The concentrations of gelatin, lactic acid bacteria fermentation product, and 1,2-pentanediol in water are 3.5%, 0.6%, and 0.6%, respectively. S4.3 Under high-speed shearing at 45℃ and 10000rpm, the core liquid was injected into the shell liquid to obtain an emulsion. Then, the emulsion was continuously stirred at 25℃ and 500rpm for 4h. At the same time, 0.3% of the total mass of the enzymatically hydrolyzed shell components of genipin was added to the emulsion. After centrifugation, filtration, and vacuum drying, functional particles were obtained. The volume ratio of core liquid to shell liquid was 1:2. The shell liquid also contained 0.5~1.0wt% of poloxamer. S4.4 Continue cooling to below 40℃, then add the dispersant, functional particles, glycerol polyether-26, and hydroxyethyl urea in sequence, and stir until homogeneous. The dispersant is a 0.2wt% sodium tripolyphosphate aqueous solution.

[0042] Example 5 The process is basically the same as in Example 1, except that step S4 is as follows: S4. Continue cooling to below 40℃, then add the antibacterial agent, auxiliary antibacterial agent, antioxidant, and active ingredient in sequence, and stir well.

[0043] Comparative Example 1 It is basically the same as Example 1, except that the antibacterial composition does not contain antibacterial lactic acid bacteria fermentation products.

[0044] Comparative Example 2 It is basically the same as Example 1, except that the antibacterial composition does not contain an auxiliary antibacterial agent.

[0045] Comparative Example 3 It is basically the same as Example 1, except that the antibacterial composition does not contain antioxidants.

[0046] Comparative Example 4 The composition is essentially the same as in Example 1, except that it does not contain antibacterial agents, lactic acid bacteria fermentation products, auxiliary antibacterial agents, or antioxidants. Antibacterial composition performance test: 1. Stimulation test: In accordance with the provisions of the "Disinfection Technical Specifications" (Third Edition), healthy female New Zealand rabbits were used as model animals, and the antibacterial compositions prepared in Examples 1-5 were repeatedly administered in a manner simulating clinical use to comprehensively evaluate their vaginal mucosal irritation. The test results are shown in Table 1. As can be seen from Table 1, the antibacterial compositions prepared in this application are all non-irritating.

[0047] Table 1. Stimulating Results 2. DPPH free radical scavenging rate of the antibacterial composition Sample tubes (containing the antibacterial compositions prepared in Examples 1-5 and Comparative Examples 1-4), sample background tubes, DPPH tubes, and solvent background tubes were set up, with three replicates for each group. The corresponding reagents were added to each tube, mixed thoroughly, and reacted at room temperature in the dark for 5 minutes. The absorbance was measured at 517 nm. The clearance rate was calculated according to the formula: clearance rate (%) = [1-(T-T0) / (C-C0)]×100%, where T is the absorbance of the sample tube (i.e., the absorbance of the solution after the sample reacts with DPPH), T0 is the absorbance of the sample background tube, C is the absorbance of the DPPH tube (i.e., the three parallel values ​​of the DPPH tube absorbance, i.e., the absorbance of the DPPH solution without the sample), and C0 is the absorbance of the solvent background tube. The calculation results are shown in Table 2. Table 2. DPPH free radical scavenging rate of antibacterial compositions As can be seen from the data in Table 2, the antibacterial compositions prepared in Examples 1-5 of this application, through the combination of antibacterial agents, auxiliary antibacterial agents and antioxidants, have a better antioxidant effect than the antibacterial compositions prepared in Comparative Examples 1-4.

[0048] 3. Antibacterial composition antibacterial test The bacterial suspensions of Candida albicans ATCC 10231, Escherichia coli ATCC 25922, and Staphylococcus aureus ATCC 6538 (concentration adjusted to 3×10⁻⁶) were prepared. 6 CFU / mL) were spread onto agar plates; then, sterile Oxford cups were placed on the plates, and 100 μL of the antibacterial composition solutions prepared in Examples 1-5 and Comparative Examples 1-4 (pre-dissolved with enzymes), positive control solution (0.5% chlorhexidine), and negative control solution (physiological saline) were added respectively, with three replicates for each concentration; after incubation at 37°C for 48 hours, the diameter of the inhibition zone was measured. If the diameter of the inhibition zone was ≥15 mm, it was considered highly sensitive; 8-14 mm was moderately sensitive; and <8 mm was insensitive. The antibacterial results are shown in Table 3. Table 3 Antibacterial effect of antibacterial compositions As shown in Table 3, the antibacterial compositions prepared in Examples 1-5, through the effective combination of lactic acid bacteria fermentation products, auxiliary antibacterial agents, and antioxidants, all exhibit good antibacterial effects against Candida albicans ATCC 10231, Escherichia coli ATCC 25922, and Staphylococcus aureus ATCC 6538.

[0049] The above embodiments are preferred embodiments of this application, but the implementation of this application is not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of this application shall be considered equivalent substitutions and shall be included within the protection scope of this application.

Claims

1. A bacteriostatic composition based on lactic acid bacteria fermentation products, characterized in that, The bacteriostatic composition comprises the following ingredients by mass fraction: 0.1-2% bacteriostatic agent, 0.2-6% auxiliary antibacterial agent, 0.15-2% antioxidant, 0.3-7% active ingredient, 2-40% humectant, 0.1-1% thickening agent, 0.05-1% neutralizing agent, and the balance of water, wherein the bacteriostatic agent is a lactic acid bacteria fermentation product.

2. A bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 1, characterized in that, The auxiliary antibacterial agent is 1,2-pentanediol and / or gentian root extract, the antioxidant is carnosine and / or resveratrol fermentation product, the active ingredient is glycerol polyether-26 and / or hydroxyethyl urea, the humectant includes at least one of sodium hyaluronate, 1,2-hexanediol, and butanediol, the thickening agent includes carbomer, and the neutralizing agent is aminomethyl propanol.

3. A bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 2, characterized in that, The auxiliary antibacterial agent is 1,2-pentanediol and gentian root extract, and the antioxidant is carnosine and resveratrol fermentation product.

4. A method for preparing a bacteriostatic composition based on a lactic acid bacteria fermentation product, characterized in that, The bacteriostatic composition is a bacteriostatic composition based on a lactic acid bacteria fermentation product according to any one of claims 1-3, and a preparation method of the bacteriostatic composition comprises the following steps: S1, deionized water, thickening agent, and humectant are added to a main pot and stirred and heated to 75-80 DEG C for 5-10 minutes; S2, when the temperature is lowered to 60-65 DEG C, the neutralizing agent is added and stirred uniformly; S3, when the temperature is lowered to 50-55 DEG C, the preservative is added and stirred uniformly; S4, continue to lower the temperature to below 40 DEG C, and add the bacteriostatic agent, auxiliary antibacterial agent, antioxidant, and active ingredient, and stir uniformly; S5, cool to room temperature, discharge and stand for 24 hours, take the material for detection after passing, and then fill, to obtain the bacteriostatic composition.

5. A process for the preparation of a bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 4, characterized in that, Step S4 comprises: S4.1, the acidolysis inner core component is added to the solvent, stirred uniformly, then the antioxidant is added, stirred and dissolved, and an inner core liquid is formed, wherein the acidolysis inner core component is chitosan or methacrylic acid ester copolymer, the solvent is acetic acid aqueous solution or ethanol-acetone mixed solution, and the concentrations of the acidolysis inner core component and the antioxidant in the solvent are 1-3% and 0.5-2.0% respectively; S4.2, the enzymolysis outer shell component is dissolved in water, heated to 40-60 DEG C to dissolve, then the bacteriostatic agent and the auxiliary antibacterial agent are added, and an outer shell liquid is formed, wherein the enzymolysis outer shell component is sodium hyaluronate or gelatin, and the concentrations of the enzymolysis outer shell component, the bacteriostatic agent, and the auxiliary antibacterial agent in water are 2-5%, 0.2-1.0%, and 0.2-1.0% respectively; S4.3, the inner core liquid is added to the outer shell liquid to prepare a functional particle with a core-shell structure; S4.4, the solution is cooled to below 40 DEG C, and the functional particle and the active ingredient are added and stirred uniformly.

6. A process for the preparation of a bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 5, characterized in that, Step S4.3 comprises: The inner core liquid is dropped into a 1.0-2.0% sodium tripolyphosphate aqueous solution under stirring, filtered and washed to obtain an inner core loaded with the antioxidant, then dispersed in the outer shell liquid, stirred at 20-30 DEG C and 300-500 rpm for 30-60 min, 20-30% volume of isopropyl alcohol is added dropwise, centrifuged, washed with water, and dried to obtain the functional particle, wherein the volume ratio of the inner core liquid to the outer shell liquid is 1:(1-3), the inner core component contained in the inner core liquid is chitosan, and the outer shell component contained in the outer shell liquid is sodium hyaluronate.

7. The method of preparing a bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 5, characterized in that, Step S4.3 further comprises: Injecting the inner core liquid into the shell liquid under 40~50℃ and 8000~12000rpm high speed shearing to obtain an emulsion, then adding 0.2~0.5% of genipin to the emulsion under 20~30℃ and 400~600rpm continuous stirring for 3~5h, centrifuging, filtering and vacuum drying to obtain the functional granules, wherein the volume ratio of the inner core liquid to the shell liquid is 1:(1~3), the inner core component contained in the inner core liquid is methacrylate copolymer, the shell component contained in the shell liquid is gelatin, and the shell liquid further contains 0.5~1.0wt% of poloxamer.

8. The method of preparing a bacteriostatic composition based on lactic acid bacteria fermentation product according to claim 4, characterized in that, The step S4.4 further comprises: S4.4, continue to cool to below 40℃, and sequentially add a dispersing agent, the functional granules and the active ingredient, and stir uniformly, wherein the dispersing agent is a 0.1~0.3wt% sodium tripolyphosphate aqueous solution or a 0.4~0.6wt% tannic acid solution.

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