Composition for improving skin color and application thereof

Abstract

The invention provides a composition for improving skin color and application thereof, and relates to the technical field of cosmetics. According to the invention, the pyrus ussuriensis fruit fermentation liquor and the ergothioneine are compounded, so that the effect of synergistically inhibiting tyrosinase can be achieved, and the effects of whitening and brightening the skin color are remarkably improved. Furthermore, the effective amount of the ergothioneine can be effectively reduced, and the cost is reduced. In addition, the special smell generated by ergothioneine can be effectively improved, and the use feeling of consumers is improved. Besides, the pyrus ussuriensis fruit fermentation liquor and the ergothioneine used in the application are high in safety and can be suitable for various dosage forms of cosmetics, and the composition which is mild to skin and is used for improving the skin color is provided for the field of cosmetics.

Description

Technical Field

[0001] This application relates to the field of cosmetic technology, and more particularly to a composition for improving skin tone and its application. Background Technology

[0002] As people's demands for skincare increase, their pursuit of improving skin tone also intensifies. For example, to achieve fairer skin, people use skincare products with whitening effects. However, most whitening products require high concentrations of whitening ingredients to achieve their desired effect, and some of these ingredients can cause skin irritation. While there are some skin-friendly whitening ingredients, such as ergothioneine (EGT), whose effectiveness increases with concentration, ergothioneine is currently expensive and difficult to control in terms of cost. Furthermore, as the dosage of ergothioneine increases, its distinctive odor also intensifies, which may reduce the user experience for consumers sensitive to smells. Summary of the Invention

[0003] Based on the above problems, this invention proposes a composition for improving skin tone and its application. This composition combines ergothioneine and *Pyrus pyrifolia* (a type of pear) which, at the tested dosage, does not exhibit tyrosinase inhibitory activity. Ussuri pear When fruit fermentation broth is mixed in a certain proportion, the two can achieve a synergistic effect in inhibiting tyrosinase activity, and the autumn pear ( Pear Ussuri Fruit fermentation liquid can effectively improve the special odor caused by ergothionein.

[0004] On one hand, this application provides a composition for improving skin tone, said composition comprising, in a physiologically acceptable medium: ergothioneine, pear (… Ussuri pear Fruit fermentation liquid, The ergothioneine and autumn pear ( Ussuri pear The mass ratio of fruit fermentation liquid is (0.004-1):1.

[0005] Among them, ergothioneine and autumn pear ( Ussuri pear The mass ratio of the fruit fermentation broth can be any value or range from 0.004:1, 0.005:1, 0.006:1, 0.007:1, 0.008:1, 0.009:1, 0.01:1, 0.02:1, 0.025:1, 0.03:1, 0.04:1, 0.05:1, 0.06:1, 0.07:1, 0.08:1, 0.09:1, 0.1:1, 0.2:1, 0.3:1, 0.4:1, 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, to 1:1.

[0006] Furthermore, the ergothioneine and pear ( Ussuri pear The mass ratio of fruit fermentation liquid is (0.004-0.5):1.

[0007] From a botanical taxonomy perspective, pears primarily belong to the genus *Pyrus* within the subfamily Maloideae of the family Rosaceae. There are numerous varieties of pears, mainly categorized into the white pear system, the sand pear system, and the autumn pear system. Pyrus ussuriensis Maxim It includes four major varieties: ) and the European pear system.

[0008] Pear, also known as peeled pear, is a species of pear in the genus Pyrus of the family Rosaceae. Pear Maxim of Ussuri Ginkgo biloba is a locally cultivated variety of pear, found in the cold, damp mountainous areas of Linxia Prefecture, Gansu Province, at an altitude of 1800-2500 meters. It is rich in free acids, pectin, polysaccharides, fats, proteins, cellulose, iron, calcium, phosphorus, and other nutrients, earning it the reputation of "the king of ginkgo nuts." Due to its warm nature and sweet, slightly sour taste, it possesses properties such as clearing heat and resolving phlegm, nourishing the stomach and lungs, quenching thirst and relieving coughs, softening blood vessels, and alleviating hangovers. It is a green food rich in nutrients.

[0009] Furthermore, the aforementioned autumn pear ( Ussuri pear The fruit fermentation broth is the fermentation filtrate of pear fruit.

[0010] Furthermore, the aforementioned autumn pear ( Ussuri pear The fruit fermentation broth was obtained by fermenting autumn pear fruit with grape juice containing Hansenula polysaccharide.

[0011] Preferably, the autumn pear ( Ussuri pear The fruit fermentation broth was obtained by fermenting grape juice with Hansenula polymorpha yeast to obtain pear juice.

[0012] Preferably, the grape juice Hansenula polymorpha is grape juice Hansenula polymorpha ZS02.

[0013] Grape juice contains Hansenula polymorpha ( Hanseniaspora grapes ZS02 was deposited on November 7, 2022, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCCNO.26056. The deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing. This strain has been recorded in Chinese patent CN117165459A.

[0014] Preferably, the fermentation includes fermentation at a temperature of 25℃-40℃ and a rotation speed of 100-300 rpm for 40-60 h.

[0015] Specifically, the fermentation temperature can be any value or range from 25℃, 26℃, 27℃, 28℃, 29℃, 30℃, 31℃, 32℃, 33℃, 34℃, 35℃, 36℃, 37℃, 38℃, 39℃, and 40℃; the fermentation speed can be any value or range from 100 rpm, 110 rpm, 120 rpm, 130 rpm, 140 rpm, 150 rpm, 160 rpm, 170 rpm, 180 rpm, 190 rpm, 200 rpm, 210 rpm, 220 rpm, 230 rpm, 240 rpm, 250 rpm, 260 rpm, 270 rpm, 280 rpm, 290 rpm, and 300 rpm; and the fermentation time can be 40 h, 41 h, 42 h, 43 h, 44 h, and 45 h. h, 46h, 47h, 48h, 49h, 50h, 51h, 52h, 53h, 54h, 55h, 56h, 57h, 58h, 59h, 60h, and any time value or range thereof.

[0016] In a preferred embodiment, the pear fermentation filtrate can be prepared by referring to the method described in Chinese Patent CN117165459A.

[0017] In a preferred embodiment, the method for preparing the pear fermentation filtrate includes: Step 1: Crush and filter the pears to obtain pear juice; Step 2: Sterilize the original juice of pears to obtain the fermentation medium; Step 3: Add Hansenula polymorpha yeast to the grape juice. Hanseniaspora grapes ZS02 was inoculated into the fermentation medium and fermented for 40-60 h at 25℃-40℃ and 100-300 rpm to obtain pear fermentation filtrate.

[0018] Preferably, the preparation method may further include the steps of filtering and removing impurities from the pear fermentation filtrate.

[0019] In a preferred embodiment, the method for preparing the pear fermentation product filtrate includes: 1) Crush the ripe pears, filter them with gauze to obtain the juice, and then filter them sequentially through a 2.0 μm clarifying plate, a 0.8 μm clarifying plate, and a 0.22 μm filter membrane to obtain the original pear juice; 2) Sterilize the original juice of pear fruit at 100℃ for 10 min to obtain pear fruit juice filtrate; 3) Add Hansenula polymorpha yeast to the grape juice ( Hanseniaspora grapesA single colony of ZS02 was inoculated into the pear juice filtrate and cultured in a shake flask at 200 rpm and 30℃ for 48 h to obtain the pear fermentation filtrate. 4) Centrifuge the pear fermentation filtrate at 6000 rpm for 10 min, filter to remove bacteria, take the supernatant and sterilize at 80℃ for 1 h, then filter with a 0.22 μm filter membrane to finally obtain the pear fermentation product filtrate.

[0020] Preferably, the autumn pear ( Ussuri pear The fruit fermentation broth is the filtrate of grape juice fermented with Hansenula polymorpha / Pyrus pyrifolia.

[0021] Those skilled in the art may also choose to purchase grape juice containing Hansenula polymorpha / autumn pear prepared by Bloomage Biotechnology Co., Ltd. Ussuri pear The experiment was conducted using the filtrate of the fruit fermentation product. This application does not specify the source of the product.

[0022] Furthermore, the physiologically acceptable medium includes one or more of solvents, pH adjusters, preservatives, and thickeners.

[0023] This application may also include other active ingredients that do not have a negative impact on improving skin tone.

[0024] This application may also add physiologically acceptable excipients, which may be suitable propellants, solubilizers, cosolvents, emulsifiers, colorants, binders, disintegrants, fillers, lubricants, wetting agents, osmotic pressure regulators, stabilizers, flow aids, flavoring agents, suspending agents, coating materials, fragrances, anti-adhesion agents, binding agents, penetration enhancers, buffers, plasticizers, surfactants, foaming agents, defoamers, encapsulating agents, humectants, absorbents, diluents, flocculants and anti-flocculation agents, filter aids, release inhibitors, etc.

[0025] The compositions of this application can be prepared by general methods, wherein one or more physiologically acceptable media or carriers may be added. Those skilled in the art can select the media or carrier according to actual needs.

[0026] One aspect of this application relates to compositions, which are any compositions capable of achieving the effects described in this application. The compositions include, but are not limited to, the simultaneous or sequential use of the components. "Simultaneous use" includes using them together in the same formulation or separately in different formulations. "Sequential use" includes using them sequentially in different formulations, with no restriction on the order of sequential use.

[0027] In a preferred embodiment, the method for preparing the composition includes: mixing ergothioneine and pear (… Ussuri pear The fruit fermentation broth was mixed in a physiologically acceptable medium.

[0028] On the other hand, this application also provides the use of the described composition in the preparation of products for whitening and / or brightening skin tone.

[0029] On the other hand, this application also provides the use of the described composition in the preparation of tyrosinase inhibitors and / or melanin synthesis inhibitors.

[0030] This application is the first to demonstrate the presence of Akiko pear ( Ussuri pear The combination of fruit fermentation broth and ergothioneine has a synergistic inhibitory effect on tyrosinase activity.

[0031] On the other hand, this application also provides a product for improving skin tone, the product comprising the aforementioned composition.

[0032] Furthermore, the product for improving skin tone is a topical skin preparation.

[0033] Preferably, the product or composition is mild and non-irritating to the human body and meets the requirements of cosmetic safety technical specifications.

[0034] Furthermore, by weight percentage, the autumn pear ( Ussuri pear The fruit fermentation broth accounts for 0.01%-50% of the total product mass.

[0035] Among them, the autumn pear ( Ussuri pear The fruit fermentation broth may account for any value or range of 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 20%, 30%, 40%, or 50% of the total product mass.

[0036] Furthermore, the ergothioneine accounts for 0.001%-5% of the total mass of the product by weight.

[0037] The ergothioneine may account for any value or range of 0.001%, 0.002%, 0.003%, 0.004%, 0.005%, 0.006%, 0.007%, 0.008%, 0.009%, 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, or 5% of the total mass of the product.

[0038] Those skilled in the art can adjust the concentration of the composition or product used in this application according to the actual situation, and no specific limitation is made in this application.

[0039] On the other hand, this application also provides Akiko pear ( Ussuri pear The application of fruit fermentation broth as an synergist in enhancing the skin-improving efficacy of ergothionein.

[0040] On the other hand, this application also provides Akiko pear ( Ussuri pear Application of fruit fermentation liquid as a flavor masking agent.

[0041] Furthermore, the aforementioned autumn pear ( Ussuri pear Fruit fermentation liquid is used to mask the odor of ergothioneine.

[0042] This application marks the first discovery of Akiko pear ( ). Ussuri pear Fruit fermentation liquid can effectively improve the special odor produced by ergothioneine, especially inhibiting the odor produced by ergothioneine under normal temperature, high temperature or light.

[0043] High temperature refers to temperatures above 35°C, such as 36°C, 40°C, 41°C, 42°C, 45°C, 50°C, etc. Normal temperature refers to temperatures between 15°C and 35°C.

[0044] The present invention has the following beneficial effects: This application uses Qiuzi pear ( Ussuri pear When fruit fermentation broth is combined with ergothioneine, it can synergistically inhibit tyrosinase, thereby significantly enhancing the whitening and brightening effects on skin tone.

[0045] Furthermore, by adopting the autumn pear ( Ussuri pear Combining fruit fermentation broth with ergothioneine can effectively reduce the amount of ergothioneine needed, thus lowering costs.

[0046] Furthermore, by adopting the autumn pear ( Ussuri pear The combination of fruit fermentation liquid and ergothioneine can effectively improve the special odor produced by ergothioneine and improve the user experience.

[0047] In addition, the Akiko pear used in this application ( Ussuri pear Fruit fermentation broth and ergothioneine are highly safe and can be applied to various cosmetic formulations, providing the cosmetic industry with a composition that offers a pleasant user experience and gently improves skin tone. Detailed Implementation

[0048] To more clearly illustrate the overall concept of this application, a detailed description is provided below by way of embodiments. Numerous specific details are set forth in the following description to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with the invention.

[0049] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention. Test methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the respective manufacturers.

[0050] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof. When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0051] Unless otherwise specified, in the following embodiments, reagents or instruments whose manufacturers are not indicated are all conventional products that can be purchased commercially.

[0052] In this invention, the ergothioneine is derived from Bioyouth-EGTPure ultrapure ergothioneine from Bloomage Biotechnology Co., Ltd., batch number: J207240124; the grape juice fermentation product filtrate of Hansenula polysaccharide / Pear Berry (Pear Berry Fermentation Filtrate, batch number: 20220706) is derived from Bloomage Biotechnology Co., Ltd.; the lactobacillus / pear juice fermentation product filtrate (Fermentage PEAR B) is derived from ICHIMARU PHARCOS Co., Ltd.; and the pear juice is European pear juice.

[0053] Unless otherwise stated, the experimental methods, detection methods, and preparation methods disclosed in this invention all employ conventional techniques in the fields of microbiology, biochemistry, analytical chemistry, cell culture, cosmetics, and related fields.

[0054] In addition, the "water" mentioned in this invention includes any feasible water that can be used in the art, such as deionized water, distilled water, ion-exchanged water, double-distilled water, high-purity water, and purified water.

[0055] In the following embodiments, unless otherwise specified, % means wt%, i.e., weight percentage.

[0056] Test Example 1: Tyrosinase Inhibition Rate Test Alternatively, in the test substances described below, Examples 1-13 and Comparative Examples 1-5 contain ergothioneine and grape juice Hansenula polymorpha / autumn pear fruit fermentation product filtrate or Lactobacillus / pear juice fermentation product filtrate, by weight percentage.

[0057] The specific preparation method is as follows: Composition group: Prepared according to the contents in Table 2, ergothioneine and grape juice Hansenula polymorpha / Pear fruit fermentation product filtrate were added to disodium hydrogen phosphate-citric acid buffer solution with a pH of 6.8, mixed and stirred until completely dissolved to obtain the composition solution. The solution was then filtered through a 0.22 μm filter membrane for sterilization to obtain the compositions of Examples 1-13 and Comparative Examples 1-4. Using the same method, the grape juice Hansenula polymorpha / Pear fruit fermentation product filtrate was replaced with Lactobacillus / Pear juice fermentation product filtrate to obtain Comparative Example 5.

[0058] Grape juice Hansenula polymorpha / Pyrus pyrifolia fermentation product filtrate group: The grape juice Hansenula polymorpha / Pyrus pyrifolia fermentation product filtrate was added to a disodium hydrogen phosphate-citric acid buffer solution with a pH of 6.8, mixed and stirred until completely dissolved, and filtered through a 0.22 μm filter membrane for sterilization to obtain solutions of different concentrations (0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%).

[0059] Lactobacillus / pear juice fermentation product filtrate group: The Lactobacillus / pear juice fermentation product filtrate was added to a disodium hydrogen phosphate-citric acid buffer solution with a pH of 6.8, mixed and stirred until completely dissolved, and filtered through a 0.22 μm filter membrane to remove bacteria, resulting in a 1% solution.

[0060] Ergothioneine group: Ergothioneine was added to a disodium hydrogen phosphate-citric acid buffer solution with a pH of 6.8, mixed and stirred until completely dissolved, and then filtered through a 0.22 μm filter membrane for sterilization to obtain solutions of different concentrations (0.003%, 0.004%, 0.005%, 0.01%, 0.02%, 0.05%, 0.08%, 0.1%, 2%).

[0061] The positive control (kojic acid) was diluted with disodium hydrogen phosphate-citrate buffer at pH 6.8 to a series of concentration gradients of 1 mg / mL, 0.2 mg / mL, 0.04 mg / mL, 0.008 mg / mL, and 0.0016 mg / mL to validate the test system. Referring to Table 1, use 10 mL test tubes to set up sample tubes (T), sample background (T0), enzyme reaction tubes (C), and solvent background (C0). For each sample, three parallel tubes should be set up for each test concentration of the sample tube (T), and three parallel tubes should also be set up for the enzyme reaction tube (C). Add 1 mL of sample solution of the same concentration to each of the sample tube (T) and the sample background (T0), and add 1 mL of disodium hydrogen phosphate-citric acid buffer to each of the enzyme reaction tube (C) and the solvent background (C0). Add 0.5 mL of tyrosinase solution to each sample tube (T) and enzyme reaction tube (C). Replace the sample background (T0) and solvent background (C0) with 0.5 mL of disodium hydrogen phosphate-citrate buffer. Mix the sample and tyrosinase thoroughly and incubate in a 37°C water bath for 10 min. Add 2 mL of levodopa solution (1 mg / mL) to each tube sequentially, controlling the reaction time for each tube to be 5 min. Immediately transfer the reaction solution from each tube to a cuvette, measure the absorbance at 475 nm, calculate the tyrosinase inhibition rate, and perform significance and synergistic analysis.

[0062] The formula for tyrosinase inhibition rate is shown in equation (1):

[0063] (1) In the formula: T—Absorbance of the sample tube, i.e., the absorbance of the solution after the sample reacts with tyrosinase; T0—Sample background absorbance; C – The average of three absorbance values ​​of the enzyme reaction tube, i.e., the absorbance values ​​of the tyrosinase and levodopa reactions without the addition of a sample; C0 — Solvent background absorbance.

[0064] The experimental data were compared with the negative control group (enzyme reaction tubes) using a t-test. "ns" indicates no statistically significant difference, and p>0.05. *"Indicates a statistically significant difference, p < 0.05" ** "Indicates a statistically significant difference, p < 0.01" *** "" indicates a highly statistically significant difference, p<0.001.

[0065] Experimental data were obtained using the King's formula. The synergy between the two was determined, where q represents the following: 0.85-1.15 is simple addition; >1.15-20 is enhancement; >20 is significant enhancement; <0.85-0.55 is antagonism; and <0.55 is significant antagonism.

[0066] The results are shown in Table 3.

[0067]

[0068] Table 2. Component ratios of the examples and comparative examples

[0069] Table 3. Tyrosinase inhibition rate and synergistic effect calculated using the King's formula.

[0070] Note: The grape juice Hansenula polymorpha / Pyrus pyrifolia fermentation product filtrate group used the same grape juice Hansenula polymorpha / Pyrus pyrifolia fermentation product filtrate as described in Examples 1-13 or Comparative Examples 1-4 as the test solution; the Lactobacillus / Pyrus pyrifolia fermentation product filtrate group used the same Lactobacillus / Pyrus pyrifolia fermentation product filtrate as described in Comparative Example 5 as the test solution; the ergothioneine group used the same ergothioneine as described in the corresponding examples or comparative examples as the test solution; and the composition group used the compositions described in Examples 1-13 and Comparative Examples 1-5 as the sample solution.

[0071] The IC50 (the test concentration of the sample at which 50% inhibition is achieved) for the positive control (kojic acid) was 0.11 mg / mL. The test system was considered effective if the concentration was in the range of 0.05 mg / mL to 0.15 mg / mL.

[0072] The above experimental data showed that the grape juice fermentation product filtrate of Hansenula polymorpha / Pyrus pyrifolia did not have a significant tyrosinase inhibitory effect when used alone. However, when combined with ergothioneine, the two showed a significant synergistic effect at a certain ratio, greatly enhancing the whitening effect of ergothioneine at low addition levels.

[0073] Test Example 2: The masking effect of grape juice filtrate containing *Hansenula polymorpha* / *Pyrus pyrifolia* fermentation product. Prepare individual ergothioneine group 1-4 samples and combined group 1-4 samples according to the formulations in Table 4, as follows: Ergothioneine alone: ​​Ergothioneine was dissolved in an aqueous solution containing 3% pentanediol and 0.08% ethylhexylglycerin.

[0074] Composition group: Ergothionein and grape juice Hansenula polymorpha / autumn pear fruit fermentation product filtrate were dissolved in an aqueous solution containing 3% pentanediol and 0.08% ethylhexylglycerol.

[0075] The individual ergothioneine groups 1-4 and the combination groups 1-4 in Table 4 were placed under light-protected conditions at low temperature (5℃), normal temperature (25℃), high temperature (45℃), and normal temperature under light for one month.

[0076] Five evaluators conducted sensory evaluations of the odor of the samples in each group. Odor rating criteria: 1. No odor; 2. Slight odor, acceptable; 3. Odor present, acceptable; 4. Obvious odor, unacceptable; 5. Odor too strong, intolerable. The final average odor rating was calculated and used as the final odor rating for each sample. See Table 5 below for the specific results.

[0077] Table 4

[0078] Table 5 shows the odor assessment records below.

[0079] The test results above indicate that the filtrate of grape juice fermented with Hansenula polymorpha / Pyrus pyrifolia can improve the distinctive odor produced by ergothionein.

[0080] Test Example 3: Patch Test In this test case, the patch test was conducted in accordance with the "Human Skin Patch Test" in the Cosmetic Safety Technical Specifications (2015 Edition).

[0081] Instrumentation: Patch tester (Chemotechnique Diagnostics AB, Sweden).

[0082] Sample preparation: According to the contents in Table 6, add ergothionein and grape juice Hansenula polysaccharide / Pyrus pyrifolia fermentation product filtrate to purified water, mix and stir until completely dissolved to obtain sample group 1-13 solution.

[0083] Preparation of the control group: Purified water was used as the control group.

[0084] Subjects: 30 healthy subjects will be recruited, regardless of gender.

[0085] Test method: Tear open the packaging of the plaque applicator and measure 0.020 g of sample into the small chamber. Apply the plaque applicator to the flexor side of the subject's forearm and gently press it with the palm of your hand to make it evenly adhere to the skin for 24 hours.

[0086] After removing the spot tester, the reaction results were observed and recorded according to Table 7 for 48 hours. The results are shown in Table 8.

[0087] Table 6

[0088] Table 7. Grading Criteria for Skin Reaction in Occlusive Patch Tests

[0089] Table 8 Patch Test Results

[0090] Conclusion: Samples 1-13 all showed negative reactions, indicating that they are mild to the human body and have no potential adverse reactions.

[0091] The above descriptions are merely embodiments and test examples of this application and are not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. A composition for improving skin tone, characterized in that, The composition comprises, in a physiologically acceptable medium, ergothioneine and pear (…). Pyrus ussuriensis Fruit fermentation liquid, The ergothioneine and autumn pear ( Pyrus ussuriensis The mass ratio of fruit fermentation liquid is (0.004-1):

1.

2. The composition according to claim 1, characterized in that, The ergothioneine and autumn pear ( Pyrus ussuriensis The mass ratio of fruit fermentation liquid is (0.004-0.5):

1.

3. The composition according to claim 1, characterized in that, The autumn pear ( Pyrus ussuriensis The fruit fermentation broth is the fermentation filtrate of pear fruit.

4. The composition according to claim 1, characterized in that, The autumn pear ( Pyrus ussuriensis The fruit fermentation broth was obtained by fermenting autumn pear fruit with grape juice containing Hansenula polysaccharide.

5. Use of the composition according to any one of claims 1-4 in the preparation of products for whitening and / or brightening skin tone.

6. Use of the composition according to any one of claims 1-4 in the preparation of tyrosinase inhibitors and / or melanin synthesis inhibitors.

7. A product for improving skin tone, characterized in that, The product comprises the composition according to any one of claims 1-4.

8. Autumn Pear ( Pyrus ussuriensis The application of fruit fermentation broth as an synergist in enhancing the skin-improving efficacy of ergothionein.

9. Autumn Pear ( Pyrus ussuriensis Application of fruit fermentation liquid as a flavor masking agent.

10. The application according to claim 9, characterized in that, The autumn pear ( Pyrus ussuriensis Fruit fermentation liquid is used to mask the odor of ergothioneine.

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