Composition with hair care and color fixation effects and application thereof

Abstract

The invention belongs to the technical field of daily chemicals, and particularly relates to a composition with hair care and color fixation effects and application thereof. The composition with the hair care and color fixation effects is prepared in a step-by-step fermentation mode of aerobic fermentation and anaerobic fermentation, has the advantages of being high in fermentation efficiency and high in fermentation product stability, and compared with a fermentation product obtained through a single strain and a single fermentation mode, the composition has the advantages that the fermentation efficiency is high; the composition prepared by adopting the preparation method disclosed by the invention is richer in active ingredients, so that the hair care and color fixation effects are more excellent; the composition with the hair protecting and color fixing effects is applied to preparation of washing and caring products such as hair conditioners, can repair damaged hair and fix color, is safe and non-irritant, and has wide market application value.

Description

Technical Field

[0001] This invention belongs to the field of daily chemical products technology, specifically relating to a composition with hair care and color-fixing effects and its application. Background Technology

[0002] Frequent rinsing, styling with heat, perming, dyeing, and exposure to the natural environment lead to a continuous loss of keratin in the hair, resulting in a series of problems such as dryness, frizz, tangles, breakage, and hair loss. Meanwhile, as living standards improve, people's pursuit of beauty also increases, and hair dyeing has become a common hair styling procedure. However, current hair dyes generally have the problem of excessively opening the hair cuticles, causing color particles to fall out of the hair during washing, resulting in short-lasting dyeing effects.

[0003] Current hair care products primarily achieve their repairing, nourishing, and tangle-free effects by adding silicone oil. However, long-term use can lead to silicone oil buildup on the hair roots and scalp, causing follicle blockage and resulting in problems such as scalp itching, increased dandruff, and worsening of folliculitis and seborrheic dermatitis. Some silicone-free hair care products use herbal extracts, but their production costs are high, and they are limited by rinsing methods, with the active ingredients being difficult to absorb quickly, thus affecting their effectiveness. Currently, most color-fixing products repair and fix color by replenishing nourishing and conditioning ingredients such as oils and proteins, and by using cationic polymers to form a film that repairs damaged hair (damaged hair carries a large amount of negative charge). However, their ability to maintain this film after rinsing is weak, resulting in short-lasting color protection.

[0004] Currently, an increasing number of researchers are studying various functional hair care products. Among these, hair care products that simultaneously repair and protect hair color are relatively rare; conventional hair care products primarily focus on improving hair smoothness, softness, and moisture. Therefore, developing a hair care product that combines excellent hair care and color-protecting effects has significant research and application value. Summary of the Invention

[0005] In view of the above-mentioned defects or improvement needs of the prior art, the present invention provides a composition with hair care and color fixing effects and its application, which solves the problem that existing hair care products have single function and poor effect.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing a composition having hair conditioning and color-fixing effects, the preparation method comprising the following steps: A1. Inoculate *Bacillus proteolyticus* powder into a sterilized first fermentation medium cooled to 28-35℃, introduce sterile air for aerobic fermentation, centrifuge, collect the supernatant, filter and sterilize to obtain the aerobic fermentation product; wherein, the first fermentation medium contains the following components by mass percentage: 0.5%-1% hydrolyzed silk protein, 1%-2% hydrolyzed wheat protein, 0.5%-1% hydrolyzed oat protein, 1%-2% glucose, 0.1%-0.2% KH2PO4, 0.05%-0.1% MgSO4·7H2O, with the balance being deionized water, and the preservation number of the *Bacillus proteolyticus* is CCTCC NO: M 20232321; A2. Inoculate *Lactobacillus paracasei* powder into the prepared second fermentation medium and carry out anaerobic fermentation. After fermentation, the anaerobic fermentation product is obtained. The second fermentation medium contains the following components by mass percentage: 75%-85% aerobic fermentation product, 0.3%-0.5% yeast extract, 0.15%-0.25% sodium acetate, 0.05%-0.15% Tween 80, 0.5%-1% glucose, and the balance is deionized water. The preservation number of *Lactobacillus paracasei* is CGMCC No. 26528. A3. The anaerobic fermentation product is centrifuged, and the supernatant is filtered and sterilized to obtain the composition.

[0007] Hydrolyzed silk protein has excellent moisturizing properties. When used in hair care products, it forms a transparent protective film on the hair surface. This film prevents excessive moisture evaporation, regulates hair moisture levels, and gives hair good flexibility. When the external climate is too dry, the protective film releases some moisture; when the external climate is too humid, the protective film absorbs some moisture. Through continuous absorption and release of moisture, it plays a humidification role, keeping the hair at a certain level of moisture, thus achieving the effect of soft and smooth hair.

[0008] The low ionic strength and low negative charge of hydrolyzed wheat protein components enhance hair's grip, reduce roughness, and improve shine. Hydrolyzed wheat protein is easily absorbed by hair and contains cysteine, which readily forms a protective film on the hair, reducing moisture evaporation and preventing dryness. The low molecular weight components of hydrolyzed wheat protein have the ability to penetrate deep into the hair cuticle, reducing cuticle damage and inflammation. They also possess antistatic properties, improving foam stability and structure in hair care products and reducing the irritation of surfactants to the skin.

[0009] Hydrolyzed oat protein contains eight essential amino acids for the human body. It can moisturize the hair cuticle and condition the hair scales. It penetrates into the hair shaft to protect damaged hair without accumulating on the hair. It can nourish the hair from the inside and replenish moisture. Hydrolyzed oat protein has conditioning, repairing, nourishing, moisturizing and brightening effects in hair care products. It also has film-forming and foam-stabilizing functions.

[0010] Preferably, in step A1, the inoculum amount of Bacillus proteolyticus powder is 2-4% w / w of the total mass of the first fermentation medium.

[0011] Preferably, the viable count of the Bacillus proteolyticus powder is 2.0 × 10⁻⁶. 9 CFU / g.

[0012] Preferably, the flow rate of sterile air in step A1 is 1.5-2.5 m³ / h. 3 / min.

[0013] Preferably, the temperature for aerobic fermentation in step A1 is 28-35℃ and the time is 18-24h.

[0014] Preferably, the preparation method of the second fermentation medium in step A2 includes the following steps: dissolving yeast extract, sodium acetate, Tween 80 and glucose in deionized water, adding aerobic fermentation products, mixing evenly, sterilizing at 121°C for 20 min, and cooling to 30-37°C to obtain the second fermentation medium.

[0015] Preferably, in step A2, the inoculum amount of *Lactobacillus paracasei* powder is 1.5-3% w / w of the total mass of the second fermentation medium; the viable count of the *Lactobacillus paracasei* powder is 2.0 × 10⁻⁶. 9 CFU / g.

[0016] Preferably, the anaerobic fermentation temperature in step A2 is 30-37℃ and the time is 24-36h.

[0017] Preferably, in step A3, the centrifugation speed is 2000-4000 rpm and the time is 22-35 min.

[0018] Preferably, the filtration and sterilization in step A3 is performed using a sterile filter membrane with a pore size of 0.22 μm.

[0019] Secondly, the present invention provides the use of the composition described in the first aspect in the preparation of hair care products and hair dyeing products with hair conditioning and color-fixing effects.

[0020] Preferably, the hair care products include shampoo, hair serum, hair oil, conditioner, and hair mask.

[0021] Thirdly, the present invention provides a hair conditioner comprising the following raw materials in weight percentages: 0.5%-3% of the composition described in the first aspect, 1%-3% of a moisturizer, 2.5%-5% of a thickener, 2%-4% of an emulsifier, 2.5%-5% of a hair conditioning agent, 0.4%-0.8% of a preservative, 0.3%-1% of a fragrance, and the balance being deionized water.

[0022] Preferably, the moisturizer is selected from at least one of glycerin, butylene glycol, propylene glycol, dipropylene glycol, trehalose, betaine, sodium hyaluronate, and panthenol.

[0023] Preferably, the thickener is selected from at least one of hydroxyethyl cellulose, hydroxypropyl guar gum, hydroxypropyl methyl cellulose, carbomer, xanthan gum, and cetearyl alcohol.

[0024] Preferably, the emulsifier is selected from at least one of glyceryl stearate, oleyl alcohol polyether-10, PEG-100 stearate, PEG-10 polydimethylsiloxane, cetearyl glucoside, sodium stearoyl lactylate, and sodium stearoyl glutamate.

[0025] Preferably, the hair conditioner is selected from at least one of polyvinylpyrrolidone, behenyltrimethylammonium chloride, behenyltrimethylammonium methyl sulfate, behenamidopropyl dimethylamine, stearamidopropyl dimethylamine, stearyltrimethylammonium chloride, and stearyltrimethylammonium methyl sulfate.

[0026] Preferably, the preservative is selected from at least one of phenoxyethanol, sodium benzoate, potassium sorbate, and p-hydroxyacetophenone.

[0027] Fourthly, the present invention provides a method for preparing the hair conditioner described in the third aspect, comprising the following steps: S1. Mix the hair conditioner, thickener and emulsifier, and stir at 75-85℃ and 150-250rpm to obtain a mixture; S2. After cooling to 40-50℃, add humectant, preservative, fragrance, composition and deionized water to the mixture, stir and mix at 250-350rpm and then cool to obtain the hair conditioner.

[0028] The beneficial effects of this invention are: The hair-care and color-fixing composition of this invention is prepared through a stepwise fermentation process involving aerobic and anaerobic fermentation. This method offers advantages such as high fermentation efficiency and high stability of the fermentation products. Compared to fermentation products obtained from a single strain or fermentation method, the composition prepared using this invention has a richer concentration of active ingredients, resulting in superior hair-care and color-fixing effects. First, *Bacillus paracasei* is inoculated for aerobic fermentation, further efficiently hydrolyzing hydrolyzed silk protein, hydrolyzed wheat protein, and hydrolyzed oat protein into easily absorbed small peptides and amino acids, providing nutrients for the next step of anaerobic fermentation. Then, *Lactobacillus paracasei* is inoculated onto the aerobic fermentation product for anaerobic fermentation. Its metabolism produces active ingredients such as lactic acid and bacteriocins, which can regulate the pH of the anaerobic fermentation product and inhibit harmful bacteria.

[0029] The hair-conditioning and color-fixing composition described in this application can be used to prepare hair care products such as conditioners, which can repair damaged hair, fix color, and are safe and non-irritating, and have broad market application value. Detailed Implementation

[0030] To further illustrate the technical means and effects of the present invention in achieving the intended purpose, the following detailed description of the specific embodiments, structure, features and effects of the present invention, in conjunction with the composition, is provided below.

[0031] For the following compositions, unless otherwise specified, experimental methods are generally performed under standard conditions or as recommended by the manufacturer. Unless otherwise specified, all materials and reagents used are commercially available.

[0032] Some of the raw materials and their sources are as follows: Hydrolyzed silk protein was purchased from Chongqing Kangmei Chemical Co., Ltd. Hydrolyzed wheat protein was purchased from Chongqing Kangmei Chemical Co., Ltd. Hydrolyzed oat protein was purchased from Chongqing Kangmei Chemical Co., Ltd.

[0033] Composition 1 Its preparation method includes the following steps: A1. Inoculate the Bacillus proteolyticus powder into the sterilized and cooled first fermentation medium at 32°C, introduce sterile air for aerobic fermentation, centrifuge after fermentation, take the supernatant and filter to remove bacteria to obtain the aerobic fermentation product. A2. Inoculate Lactobacillus paracasei powder into the prepared second fermentation medium for anaerobic fermentation. After fermentation is complete, the anaerobic fermentation product is obtained. A3. The anaerobic fermentation product is centrifuged, and the supernatant is filtered and sterilized to obtain the composition. The first fermentation medium in step A1 comprises, by weight percentage: 0.8% hydrolyzed silk protein, 1.5% hydrolyzed wheat protein, 0.8% hydrolyzed oat protein, 1.5% glucose, 0.15% KH₂PO₄, 0.07% MgSO₄·7H₂O, with the remainder being deionized water; the Bacillus proteolyticus has the preservation number CCTCC NO: M 20232321; the inoculum amount of Bacillus proteolyticus powder is 3% w / w of the total mass of the first fermentation medium, and the viable count of the Bacillus proteolyticus powder is 2.0 × 10⁻⁶. 9 CFU / g; the flow rate of the sterile air is 2m³ / g. 3 / min, the aerobic fermentation temperature is 32℃ and the time is 20h; The second fermentation medium in step A2 comprises the following components by mass percentage: 80% aerobic fermentation product, 0.4% yeast extract, 0.2% sodium acetate, 0.1% Tween 80, 0.7% glucose, and the remainder is deionized water. The preparation method of the second fermentation medium includes the following steps: dissolving yeast extract, sodium acetate, Tween 80, and glucose in deionized water, adding the aerobic fermentation product, mixing thoroughly, sterilizing at 121°C for 20 minutes, and cooling to 32°C to obtain the second fermentation medium. The preservation number of *Lactobacillus paracasei* is CGMCC No. 26528; the inoculum amount of *Lactobacillus paracasei* powder is 2.2% w / w of the total mass of the second fermentation medium, and the viable count of the *Lactobacillus paracasei* powder is 2.0 × 10⁻⁶. 9 CFU / g; the anaerobic fermentation temperature was 32℃ and the time was 30h; In step A3, the centrifugation speed is 3000 rpm and the time is 28 min; the filtration sterilization is performed using a sterile filter membrane with a pore size of 0.22 μm.

[0034] Composition 2 Its preparation method includes the following steps: A1. Inoculate the Bacillus proteolyticus powder into the sterilized and cooled first fermentation medium at 28°C, introduce sterile air for aerobic fermentation, centrifuge after fermentation, take the supernatant and filter to remove bacteria to obtain the aerobic fermentation product. A2. Inoculate Lactobacillus paracasei powder into the prepared second fermentation medium for anaerobic fermentation. After fermentation is complete, the anaerobic fermentation product is obtained. A3. The anaerobic fermentation product is centrifuged, and the supernatant is filtered and sterilized to obtain the composition. The first fermentation medium in step A1 comprises, by mass percentage: 0.5% hydrolyzed silk protein, 2% hydrolyzed wheat protein, 0.5% hydrolyzed oat protein, 1% glucose, 0.2% KH₂PO₄, 0.1% MgSO₄·7H₂O, with the remainder being deionized water; the Bacillus proteolyticus has the preservation number CCTCC NO: M 20232321; the inoculum amount of Bacillus proteolyticus powder is 2% w / w of the total mass of the first fermentation medium, and the viable count of the Bacillus proteolyticus powder is 2.0 × 10⁻⁶. 9 CFU / g; the flow rate of the sterile air is 1.5 m³ / g. 3 / min, the aerobic fermentation temperature is 28℃ and the time is 24h; The second fermentation medium in step A2 comprises the following components by mass percentage: 75% aerobic fermentation product, 0.5% yeast extract, 0.25% sodium acetate, 0.15% Tween 80, 1% glucose, and the remainder is deionized water. The preparation method of the second fermentation medium includes the following steps: dissolving yeast extract, sodium acetate, Tween 80, and glucose in deionized water, adding the aerobic fermentation product, mixing thoroughly, sterilizing at 121°C for 20 minutes, and cooling to 30°C to obtain the second fermentation medium. The preservation number of *Lactobacillus paracasei* is CGMCC No. 26528; the inoculum amount of *Lactobacillus paracasei* powder is 3% w / w of the total mass of the second fermentation medium, and the viable count of the *Lactobacillus paracasei* powder is 2.0 × 10⁻⁶. 9 CFU / g; the anaerobic fermentation temperature was 30℃ and the time was 36h; In step A3, the centrifugation speed is 2000 rpm and the time is 35 min; the filtration sterilization is performed using a sterile filter membrane with a pore size of 0.22 μm.

[0035] Composition 3 Its preparation method includes the following steps: A1. Inoculate the Bacillus proteolyticus powder into the sterilized and cooled first fermentation medium at 35°C, introduce sterile air for aerobic fermentation, centrifuge after fermentation, take the supernatant and filter to remove bacteria to obtain the aerobic fermentation product. A2. Inoculate Lactobacillus paracasei powder into the prepared second fermentation medium for anaerobic fermentation. After fermentation is complete, the anaerobic fermentation product is obtained. A3. The anaerobic fermentation product is centrifuged, and the supernatant is filtered and sterilized to obtain the composition. The first fermentation medium in step A1 comprises the following components by mass percentage: 1% hydrolyzed silk protein, 1% hydrolyzed wheat protein, 1% hydrolyzed oat protein, 2% glucose, 0.1% KH₂PO₄, 0.05% MgSO₄·7H₂O, with the remainder being deionized water; the Bacillus proteolyticus has the preservation number CCTCC NO: M 20232321; the inoculum amount of Bacillus proteolyticus powder is 4% w / w of the total mass of the first fermentation medium, and the viable count of the Bacillus proteolyticus powder is 2.0 × 10⁻⁶. 9 CFU / g; the flow rate of the sterile air is 2.5 m³ / g. 3 / min, the aerobic fermentation temperature is 35℃ and the time is 18h; The second fermentation medium in step A2 comprises the following components by mass percentage: 85% aerobic fermentation product, 0.3% yeast extract, 0.15% sodium acetate, 0.05% Tween 80, 0.5% glucose, and the remainder is deionized water. The preparation method of the second fermentation medium includes the following steps: dissolving yeast extract, sodium acetate, Tween 80, and glucose in deionized water, adding the aerobic fermentation product, mixing thoroughly, sterilizing at 121°C for 20 minutes, and cooling to 37°C to obtain the second fermentation medium. The preservation number of *Lactobacillus paracasei* is CGMCC No. 26528; the inoculum amount of *Lactobacillus paracasei* powder is 1.5% w / w of the total mass of the second fermentation medium, and the viable count of the *Lactobacillus paracasei* powder is 2.0 × 10⁻⁶. 9 CFU / g; the anaerobic fermentation temperature was 37℃ and the time was 24h; In step A3, the centrifugation speed is 4000 rpm and the time is 22 min; the filtration sterilization is performed using a sterile filter membrane with a pore size of 0.22 μm.

[0036] Composition 4 Compared with composition 1, the difference is that hydrolyzed silk protein is not added in composition 4, and the missing amount is made up by hydrolyzed wheat protein and hydrolyzed oat protein in a mass ratio of 15:8. Other steps and parameters are the same as those of composition 1.

[0037] Composition 5 Compared with composition 1, the difference is that hydrolyzed wheat protein is not added in composition 5, and the missing amount is made up by hydrolyzed silk protein and hydrolyzed oat protein in a mass ratio of 1:1. All other steps and parameters are the same as those of composition 1.

[0038] Composition 6 Compared with composition 1, the difference is that hydrolyzed oat protein is not added in composition 6, and the missing amount is made up by hydrolyzed silk protein and hydrolyzed wheat protein in a mass ratio of 8:15. All other steps and parameters are the same as those of composition 1.

[0039] Composition 7 Its preparation method includes the following steps: A1. Inoculate Lactobacillus paracasei powder into the sterilized and cooled first fermentation medium at 32°C for anaerobic fermentation. After fermentation is complete, the anaerobic fermentation product is obtained. A2. Inoculate the prepared second fermentation medium with Bacillus proteolyticus powder, introduce sterile air for aerobic fermentation, centrifuge, take the supernatant and filter to remove bacteria to obtain the aerobic fermentation product. A3. After adding activated carbon to the aerobic fermentation product for adsorption and decolorization, centrifuge, take the supernatant, filter and sterilize to obtain the composition; The first fermentation medium in step A1 comprises, by weight percentage: 0.8% hydrolyzed silk protein, 1.5% hydrolyzed wheat protein, 0.8% hydrolyzed oat protein, 1.5% glucose, 0.15% KH₂PO₄, 0.07% MgSO₄·7H₂O, with the remainder being deionized water; the Lactobacillus paracasei preservation number is CGMCC No. 26528; the inoculum amount of Lactobacillus paracasei powder is 2.2% w / w of the total mass of the first fermentation medium, and the viable count of the Lactobacillus paracasei powder is 2.0 × 10⁻⁶. 9 CFU / g; the anaerobic fermentation temperature was 32℃ and the time was 30h; The second fermentation medium in step A2 comprises the following components by mass percentage: 80% anaerobic fermentation product, 0.4% yeast extract, 0.2% sodium acetate, 0.1% Tween 80, 0.7% glucose, and the remainder is deionized water. The preparation method of the second fermentation medium includes the following steps: dissolving yeast extract, sodium acetate, Tween 80, and glucose in deionized water, adding the anaerobic fermentation product, mixing thoroughly, sterilizing at 121℃ for 20 minutes, and cooling to 32℃ to obtain the second fermentation medium. The preservation number of the *Bacillus proteolyticus* is CCTCC NO: M 20232321; the inoculum amount of the *Bacillus proteolyticus* powder is 3% w / w of the total mass of the second fermentation medium, and the viable count of the *Bacillus proteolyticus* powder is 2.0 × 10⁻⁶. 9 CFU / g; the flow rate of the sterile air is 2m³ / g. 3 / min, the aerobic fermentation temperature is 32℃ and the time is 20h; In step A3, the centrifugation speed is 3000 rpm and the time is 28 min; the filtration sterilization is performed using a sterile filter membrane with a pore size of 0.22 μm.

[0040] Composition 8 Compared with composition 1, the difference in composition 8 is that the Bacillus proteolyticus with accession number CCTCC NO: M 20232321 is replaced with Bacillus proteolyticus with accession number CGMCC No. 29159. All other steps and parameters are the same as those in composition 1.

[0041] Composition 9 Compared with composition 1, the difference in composition 9 is that Lactobacillus paracasei with accession number CGMCC No.26528 is replaced with Lactobacillus paracasei with accession number CCTCC NO: M 20211347, while the other steps and parameters are the same as those in composition 1.

[0042] Test Example 1: Hair care performance test of the composition The comb's ability to pass through hair from root to tip is a measure of hair's smoothness and resistance to tangling. It is typically measured by the resistance or work done when combing. Factors affecting the combability of individual hair strands include the coefficient of friction between hair fibers and between hair fibers and the comb, hair diameter, hair rigidity, and the presence of static charge. Hair products can make hair easier to comb by altering factors such as the hair's coefficient of friction, oil content, and adhesiveness. The combability of hair sections before and after application is measured using equipment, and the degree of reduction in combability is used to measure the effectiveness of the product in improving combability.

[0043] In dry environments, hair generates static electricity through its own friction or friction with a poor conductor. This static electricity adheres to the hair surface as a charge, reducing the hair's ability to retain static charge. Because hair is a poor conductor, the generated static charge creates repulsion between hair strands, resulting in frizzy hair that is difficult to comb. The main causes of static electricity are the electrochemical potential difference between two surfaces and friction. Humidity, temperature, impurities, coefficient of friction, and combability also affect static charge. The effectiveness of an antistatic sample is evaluated by comparing changes in its static properties before and after use.

[0044] This test case evaluates the hair care performance of compositions 1-9 by testing their dry and wet combing properties and antistatic properties.

[0045] Prepare 27 bundles of human hair that have been bleached with hydrogen peroxide and are of similar damage (requirements: uniform thickness, no obvious difference on the surface, and a total weight difference of ±0.01g between each bundle). Randomly divide them into 9 groups, with 3 bundles in each group. Before testing, the hair strands were cleaned with a 3% SDS aqueous solution and air-dried at room temperature. The hair-conditioning and color-fixing compositions prepared according to compositions 1-9 were evenly sprayed onto the hair strands at a rate of 0.1 g / g of hair. The hair strands were rubbed for 1 minute, then combed to ensure even adhesion. After 10 minutes, the hair strands were rinsed with 42°C warm water. The hair strands were then placed on a micro tensile testing instrument to measure the resistance encountered during combing, thus determining the wet combing performance. After the wet combing performance test, the hair strands were placed in a constant temperature chamber at 25°C and 35% humidity to air-dry naturally. The hair strands were then placed on the micro tensile testing instrument to test the dry combing performance. The test was performed in triplicate, and the data are presented as the average value. A lower value indicates better combability. After the combability test, the potential of the hair strands was measured using a vibration capacitance potentiometer. A lower value indicates better antistatic performance. The experimental results are shown in Table 1. Table 1 Performance test data of the composition Group Wet combing properties (N) Dry combing properties (N) Antistatic properties (esu) Composition 1 2.0 1.4 1.6 Composition 2 2.8 1.9 2.2 Composition 3 2.5 1.7 2.1 Composition 4 5.9 4.6 4.5 Composition 5 5.5 4.8 4.9 Composition 6 5.3 4.2 4.3 Composition 7 4.3 3.2 3.4 Composition 8 3.9 2.7 3.0 Composition 9 3.7 2.4 2.8 Test Example 2: Color Fixation Performance Test of the Composition Severely damaged hair strands with no obvious visual differences were selected, trimmed to the same size, and dyed using a commercially available red hair dye (using Unicorn brand hair dye with shade Valentine as an example). After dyeing, the hair strands were left to hang for 48 hours. The MAMBO hair color analyzer was used to test and record the data before using the sample. Then, 5g of sample was evenly applied to each hair strand, rinsed off after 10 minutes, and dried. The L value (representing the brightness of the hair) and a value were recorded again using the same device after shampooing. The b-value (reflecting changes in red / green components) and the be-value (reflecting changes in yellow / blue components) were used to repeat the experiment three times. The average value was taken, and the color difference of the hair strands before and after washing compared to the initial state was calculated and recorded as ΔE. Since the color loss is usually most obvious after the first wash of the hair strands after dyeing, the ΔE value was tested after one wash. ΔE can comprehensively reflect the change in hair color. The larger the ΔE value, the worse the color-fixing effect of the composition. The smaller the ΔE value, the better the color-fixing effect of the composition. The ΔE value was calculated according to the following formula, and the test results are shown in Table 2. ; In the formula, ΔL = L value after shampooing - L value before shampooing; Δa = a value after shampooing - a value before shampooing; Δb = b value after shampooing - b value before shampooing; Table 2. Color Fixation Effect Data of the Composition Group ΔE value Composition 1 3.1 Composition 2 3.5 Composition 3 3.3 Composition 4 9.7 Composition 5 9.0 Composition 6 8.8 Composition 7 5.1 Composition 8 4.5 Composition 9 4.2 Compared with composition 1, compositions 4-6 do not contain hydrolyzed silk protein, hydrolyzed wheat protein, and hydrolyzed oat protein, respectively; composition 7 is prepared by first inoculating *Lactobacillus paracasei* for anaerobic fermentation, and then inoculating *Bacillus paracasei* for aerobic fermentation; and compositions 8-9 are prepared by using *Bacillus paracasei* and *Lactobacillus paracasei* with different preservation numbers for fermentation, respectively.

[0046] As can be seen from the combing performance, antistatic properties and ΔE values ​​of compositions 1 and 4-6 in Tables 1-2, the compositions prepared by selecting hydrolyzed silk protein, hydrolyzed wheat protein and hydrolyzed oat protein as fermentation substrates can significantly improve combing performance, antistatic properties and color fixation effect, indicating that there is a synergistic effect among the three components, thereby achieving a significant improvement in combing performance, antistatic properties and tensile strength.

[0047] According to the data of composition 1 and compositions 7-9 in Tables 1-2, different fermentation methods and different strains will affect the fermentation effect, thereby affecting the composition's effect on improving combing performance, antistatic properties and color fixation. This may be because the fermentation method of first aerobic fermentation and then anaerobic fermentation has a better synergistic effect, which not only helps to improve the penetration rate of active substances, but also makes the types of active ingredients more diverse, thereby improving the composition's effect on improving combing performance, antistatic properties and color fixation.

[0048] Application example: A hair conditioner with hair conditioning and color-fixing effects. Compositions 1-9 were added to hair conditioners to obtain the hair conditioners of Application Examples 1-9.

[0049] The hair conditioner with hair care and color-fixing effects comprises the following raw materials in weight percentage: 2% of the hair care and color-fixing composition, 2% glycerin, 4% xanthan gum, 3% cetearyl glucoside, 4% behenamidopropyl dimethylamine, 0.6% potassium sorbate, 0.7% daily fragrance, and the balance being deionized water.

[0050] The preparation method of the hair conditioner with hair care and color-fixing effects specifically includes the following steps: S1. Mix behenamidopropyl dimethylamine, xanthan gum and cetearyl glucoside, and stir at 80°C and 200 rpm to obtain a mixture; S2. After cooling to 45°C, add glycerin, potassium sorbate, daily fragrance, deionized water and the composition to the mixture, stir and mix at 300 rpm, and then cool to room temperature to obtain the hair conditioner.

[0051] Blank application example Compared with Application Example 1, the difference is that the conditioner in the blank application example does not contain a composition with hair conditioning and color fixing effects, and uses an equal amount of deionized water instead of the composition. The preparation method is the same as that in Application Example 1.

[0052] Test Example 3: Performance Test of Conditioner Two hundred volunteers aged 23-60 with similar levels of hair damage were selected and divided into 10 groups of 20 each, with an equal number of men and women. Test samples were used for examples 1-9 and a blank application. Each participant applied a small amount of the sample behind their ear and left it for 20 minutes to observe for any discomfort, redness, or rash. The results showed that no adverse symptoms appeared in any participant, allowing for further testing. The sample was used twice daily, 5g each time, for three consecutive months. No other similar products were used during the testing period. The product was evaluated for its anti-irritant properties, smoothing effect, and shine effect. Shampoo was used on the hair for the two days prior to the evaluation, and no other products were used afterward. The average score for each group was calculated (rounded to one decimal place). Evaluation criteria: Anti-irritant properties: 9.1-10.0 points: No skin discomfort, erythema, itching, stinging, or peeling during or after use; 8.1-9.0 points: Occasionally a slight tightness sensation, but no visible skin reaction; 6.1-8.0 points: Occasionally slight stinging or itching, lasting less than 5 minutes. No redness; 3.1-6.0 points: Transient redness or mild itching occurs, subsiding spontaneously within 24 hours; 0.0-3.0 points: Obvious redness, swelling, papules, persistent itching, or stinging occurs, product should be discontinued; Smoothing effect: 9.1-10.0 points: Completely no resistance, hair is silky smooth, no tangles, no frizz; 8.1-9.0 points: Slight resistance, mostly smooth, occasional slight frizz at the ends; 6.1-8.0 points: Medium resistance, requires slightly more effort to comb, some tangles or frizz; 3.1-6.0 points: Obvious resistance, multiple tangles, difficult to comb. Smooth combing; 0.0-3.0 points: Severely tangled, easily breaks when combing, extremely dry and rough; Shine effect: 9.1-10.0 points: Hair has a mirror-like shine; 8.1-9.0 points: Obvious shine, even reflection on the hair surface; 6.1-8.0 points: Medium shine, weak reflection but overall bright; 3.1-6.0 points: Weak shine, only a faint reflection is visible in some areas, slightly dry overall; 0.0-3.0 points: Almost no reflection, dull and dry hair surface, appears dry and lackluster even in bright environments; Table 3 Experimental Data Group Anti-irritant Smoothing effect Gloss effect Color fixation effect Application Example 1 10.0 9.7 9.3 9.0 Application Example 2 10.0 9.0 8.8 8.5 Application Example 3 10.0 9.1 8.9 8.7 Application Example 4 10.0 5.2 5.6 5.1 Application Example 5 10.0 5.5 5.8 5.3 Application Example 6 10.0 6.0 6.2 5.7 Application Example 7 10.0 7.7 7.5 7.6 Application Example 8 10.0 8.3 7.9 8.1 Application Example 9 10.0 8.5 8.2 8.4 Blank application example 10.0 1.7 1.6 1.9 Compared with Application Example 1, the compositions in Application Examples 4-6 do not contain any of the hydrolyzed silk protein, hydrolyzed wheat protein, and hydrolyzed oat protein. In Application Example 7, the composition preparation process involves first inoculating *Lactobacillus paracasei* for anaerobic fermentation, and then inoculating *Bacillus paracasei* for aerobic fermentation. In Application Examples 8-9, the composition preparation process uses *Bacillus paracasei* and *Lactobacillus paracasei* with different preservation numbers for fermentation.

[0053] Based on the anti-irritation score of 10.0 for application examples 1-9 in Table 3, it can be seen that the conditioner prepared in this application has the advantage of being mild and non-irritating.

[0054] As can be seen from the data on the smoothing, shine, and color-fixing effects of Application Example 1 and Application Examples 4-6 in Table 3, the hair conditioner prepared by selecting hydrolyzed silk protein, hydrolyzed wheat protein, and hydrolyzed oat protein as the fermentation medium achieves long-lasting smoothness, shine, and color-fixing hair repair effects through the synergistic effect of these three components.

[0055] According to the data from Application Examples 1 and 7-9 in Table 3, different fermentation methods and strains can affect the fermentation effect, thereby affecting the smoothness, shine, and color-fixing effect of the conditioner. This may be because the fermentation method of first aerobic fermentation and then anaerobic fermentation has a better synergistic effect, which not only helps to improve the penetration rate of active substances, but also makes the variety of active ingredients richer, thereby improving the effect of the conditioner.

[0056] The above description is merely a preferred composition of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with preferred compositions, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent compositions without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above compositions based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for preparing a composition with hair conditioning and color-fixing effects, characterized in that, The preparation method includes the following steps: A1. Inoculate *Bacillus proteolyticus* powder into a sterilized first fermentation medium cooled to 28-35℃, introduce sterile air for aerobic fermentation, centrifuge, collect the supernatant, filter and sterilize to obtain the aerobic fermentation product; wherein, the first fermentation medium contains the following components by mass percentage: 0.5%-1% hydrolyzed silk protein, 1%-2% hydrolyzed wheat protein, 0.5%-1% hydrolyzed oat protein, 1%-2% glucose, 0.1%-0.2% KH2PO4, 0.05%-0.1% MgSO4·7H2O, with the balance being deionized water, and the preservation number of the *Bacillus proteolyticus* is CCTCC NO: M 20232321; A2. Inoculate *Lactobacillus paracasei* powder into the prepared second fermentation medium and carry out anaerobic fermentation. After fermentation, the anaerobic fermentation product is obtained. The second fermentation medium contains the following components by mass percentage: 75%-85% aerobic fermentation product, 0.3%-0.5% yeast extract, 0.15%-0.25% sodium acetate, 0.05%-0.15% Tween 80, 0.5%-1% glucose, and the balance is deionized water. The preservation number of *Lactobacillus paracasei* is CGMCC No. 26528. A3. The anaerobic fermentation product is centrifuged, and the supernatant is filtered and sterilized to obtain the composition.

2. The preparation method according to claim 1, characterized in that, In step A1, the inoculum amount of *Bacillus proteolyticus* powder is 2-4% w / w of the total mass of the first fermentation medium; the viable count of the *Bacillus proteolyticus* powder is 2.0 × 10⁻⁶. 9 CFU / g.

3. The preparation method according to claim 1, characterized in that, In step A1, the flow rate of sterile air is 1.5-2.5 m³ / h. 3 / min, the temperature for aerobic fermentation is 28-35℃ and the time is 18-24h.

4. The preparation method according to claim 1, characterized in that, The preparation method of the second fermentation medium in step A2 includes the following steps: dissolving yeast extract, sodium acetate, Tween 80 and glucose in deionized water, adding aerobic fermentation products, mixing evenly, sterilizing at 121℃ for 20 min, and cooling to 30-37℃ to obtain the second fermentation medium.

5. The preparation method according to claim 1, characterized in that, In step A2, the inoculum amount of *Lactobacillus paracasei* powder is 1.5-3% w / w of the total mass of the second fermentation medium; the viable count of the *Lactobacillus paracasei* powder is 2.0 × 10⁻⁶. 9 CFU / g.

6. The composition according to claim 1, characterized in that, The anaerobic fermentation in step A2 is carried out at a temperature of 30-37℃ for 24-36 hours.

7. The use of the composition according to any one of claims 1-6 in the preparation of hair care products and hair dyeing products with hair conditioning and color fixing effects.

8. The application as described in claim 7, characterized in that, The hair care products include shampoo, hair serum, hair oil, conditioner, and hair mask.

9. A hair conditioner, characterized in that, The raw materials include the following percentages by weight: 0.5%-3% of the composition according to any one of claims 1-6, 1%-3% of moisturizer, 2.5%-5% of thickener, 2%-4% of emulsifier, 2.5%-5% of hair conditioner, 0.4%-0.8% of preservative, 0.3%-1% of fragrance, and the balance being deionized water; The moisturizer is selected from at least one of glycerin, butylene glycol, propylene glycol, dipropylene glycol, trehalose, betaine, sodium hyaluronate, and panthenol; The thickener is selected from at least one of hydroxyethyl cellulose, hydroxypropyl guar gum, hydroxypropyl methyl cellulose, carbomer, xanthan gum, and cetearyl alcohol; The emulsifier is selected from at least one of glyceryl stearate, oleyl alcohol polyether-10, PEG-100 stearate, PEG-10 polydimethylsiloxane, cetearyl glucoside, sodium stearoyl lactylate, and sodium stearoyl glutamate. The hair conditioning agent is selected from at least one of polyvinylpyrrolidone, behenyltrimethylammonium chloride, behenyltrimethylammonium methyl sulfate, behenamidopropyl dimethylamine, stearamidopropyl dimethylamine, stearyltrimethylammonium chloride, and stearyltrimethylammonium methyl sulfate; The preservative is selected from at least one of phenoxyethanol, sodium benzoate, potassium sorbate, and p-hydroxyacetophenone.

10. A method for preparing the hair conditioner as described in claim 9, characterized in that, Includes the following steps: S1. Mix the hair conditioner, thickener and emulsifier, and stir at 75-85℃ and 150-250rpm to obtain a mixture; S2. After cooling to 40-50℃, add humectant, preservative, fragrance, composition and deionized water to the mixture, stir and mix at 250-350rpm and then cool to obtain the hair conditioner.