A compound fermented plant oil composition having repairing and firming efficacy

Abstract

The present application relates to a kind of fermented plant oil compositions with repair, firming efficacy, belong to the field of cosmetics.The fermented plant oil compositions with repair, firming efficacy of the present application include the mass ratio of 1:0.5-3:2-4 compound fermented plant oil, astaxanthin, ginseng seed oil;Wherein the compound fermented plant oil uses gentian root powder, cordyceps powder, black ganoderma powder, dunaliella salina powder as fermentation substrate, and uses the yeast for brewing of preservation number CCTCC NO:M20211191 as fermentation strain fermentation and obtains.The fermented plant oil composition disclosed in the present application has significant repair, firming efficacy, and is mild and non-irritating.

Description

Technical Field

[0001] This invention relates to the field of cosmetic technology, and in particular to a compound fermented plant oil composition with repairing and firming effects. Background Technology

[0002] With the improvement of living standards, people's functional demands for cosmetics are increasing, and cosmetics with anti-aging effects such as repair and firming are receiving much attention. Currently, anti-aging products on the market often contain active ingredients such as retinol and its derivatives, vitamin C, and peptides. However, these ingredients have certain limitations: some ingredients (such as retinol) have poor stability, are easily deactivated, and may irritate the skin, making them unsuitable for long-term use on sensitive skin; and the long-term safety of some chemically synthesized ingredients has also raised concerns among consumers.

[0003] In recent years, natural plant extracts have become a hot topic in cosmetic research and development due to their gentle and safe properties. Plant oils, especially ginseng seed oil and grape seed oil, are widely used in skincare products because they are rich in unsaturated fatty acids, vitamins, and antioxidants, playing a role in moisturizing, nourishing, and providing initial antioxidant effects. Astaxanthin, as a powerful natural antioxidant, is also used to enhance the antioxidant properties of products. However, the efficacy of a single plant oil is often limited, and simply mixing multiple natural ingredients physically often results in the additive effect of each component, making it difficult to produce a significant synergistic effect. Consequently, its performance in repairing the skin barrier and improving skin firmness is less than satisfactory.

[0004] On the other hand, the application of fermentation technology in the preparation of cosmetic raw materials provides new ideas for enhancing the efficacy of natural ingredients. Through microbial fermentation, large molecules in plants can be transformed into smaller active molecules that are more easily absorbed by the skin, and new beneficial metabolites can be produced, thereby enhancing their skincare effects. However, not all fermentation processes achieve ideal results. Factors such as the selection of fermentation strains, the ratio of fermentation substrates, fermentation process parameters (such as temperature, pH, and time), and post-processing methods (such as cell lysis and extraction methods) all significantly affect the activity and composition of the final fermentation product. If the strains or processes are not properly selected, not only will the efficacy not be enhanced, but impurities may also be introduced or the ingredients may become unstable.

[0005] Therefore, there is an urgent need in this field to develop a new composition that can fully utilize the advantages of natural ingredients, and through scientific and rational formulation and advanced preparation processes, especially fermentation technology, enable the components to produce a synergistic effect, thereby providing a cosmetic solution with significant efficacy, mild and non-irritating properties, and good stability, with repairing and firming effects. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a compound fermented vegetable oil composition with repairing and firming effects.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a compound fermented vegetable oil composition with firming and repairing effects, the composition comprising fermented vegetable oil, astaxanthin, and ginseng seed oil in a mass ratio of 1:0.5-3:2-4; The preparation of fermented vegetable oil includes the following steps: Step 1: Take gentian root powder, cordyceps powder, black ganoderma powder and haematococcus pluvialis powder in a mass ratio of 1:0.1-0.3:2-4:0.5-1.5 and mix them evenly to obtain a compound powder; Step 2: Take MRS culture medium powder and mix the composite powder with MRS culture medium powder at a mass ratio of 1:3-5 to obtain mixed culture powder; Step 3: Inoculate the bacterial strain into MRS culture medium and incubate until the viable count reaches 1×10⁻⁶. 9 -6×10 9 CFU / mL was used to obtain the bacterial culture solution; the MRS culture medium consisted of MRS culture medium powder and sterile water in a mass ratio of 1:19. Step 4: Prepare a 7-10 wt% culture solution using sterile water, and inoculate the culture solution with the inoculum solution. Ferment for 1-3 days. The inoculation volume of the inoculum solution is 1-3 mL / L. The fermentation temperature is 30-35℃. The initial pH of fermentation is 5-6. Step 5: After fermentation is complete, the fermentation broth is subjected to ultrasonic lysis treatment, filtered, and the filtrate is collected; grape seed oil is added to the filtrate for extraction, the aqueous phase is discarded, and fermented vegetable oil is obtained.

[0008] This invention utilizes a specific mass ratio and specially prepared fermented vegetable oil, astaxanthin, and ginseng seed oil in combination to achieve synergistic effects, resulting in a composition with significant repairing and firming effects that is gentle and non-irritating.

[0009] As a preferred embodiment of the compound fermented vegetable oil composition with firming and repairing effects described in this invention, the strain mentioned in step 3 is Saccharomyces cerevisiae, with preservation number CCTCC NO: M20211191.

[0010] As a preferred embodiment of the compound fermented plant oil composition with firming and repairing effects described in this invention, the ultrasonic power of the ultrasonic lysis in step 5 is 400W, the total ultrasonic time is 6min, the single ultrasonic time is 20s, the interval is 10s, and the cycle is repeated.

[0011] As a preferred embodiment of the compound fermented vegetable oil composition with firming and repairing effects described in this invention, the volume ratio of the filtrate to grape seed oil in step 5 is 1:1-3 L / L.

[0012] Under preferred conditions, the compound fermented vegetable oil composition provided by the present invention has better firming and repairing effects.

[0013] Secondly, the present invention provides the use of the composition described in the first aspect in the preparation of cosmetics having firming and repairing effects.

[0014] In a preferred embodiment of the application described in this invention, the cosmetic dosage form is any one of essential oil, lotion, or face cream.

[0015] Thirdly, the present invention provides an essential oil with firming and repairing effects, the essential oil comprising the compound fermented plant oil composition with firming and repairing effects described in the first aspect.

[0016] As a preferred embodiment of the application described in this invention, the essence oil with firming and repairing effects also includes cosmetic-acceptable excipients.

[0017] As a preferred embodiment of the application described in this invention, the essence oil with firming and repairing effects also includes base oils.

[0018] As a preferred embodiment of the application described in this invention, the base oil includes at least one of jojoba seed oil, camellia seed oil, sunflower seed oil, carrot seed oil, and grape seed oil.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention innovatively uses specific brewing yeast to ferment specific raw material powders (gentian root powder, cordyceps powder, black ganoderma powder, and haematococcus pluvialis powder in a mass ratio of 1:0.1-0.3:2-4:0.5-1.5), and extracts the fermented plant oil using grape seed oil. Furthermore, a specific mass ratio of the fermented plant oil, astaxanthin, and ginseng seed oil is combined to obtain a compound fermented plant oil. The fermented plant oil, astaxanthin, and ginseng seed oil synergistically enhance each other, exhibiting significant antioxidant, moisturizing, firming, and repairing effects. The resulting composition also enhances the stability of the essential oil. The specific synergistic mechanism of the fermented plant oil, astaxanthin, and ginseng seed oil is as follows: 1. Functional complementarity and synergistic effect Fermented plant oils, astaxanthin, and ginseng seed oil complement each other effectively in skincare. Astaxanthin, as a powerful antioxidant, preferentially neutralizes reactive oxygen free radicals, providing primary oxidative protection for the system. Fermented plant oils are rich in small-molecule active substances (alkenes, terpenes, sterols, glycolipids, etc.), which not only possess antioxidant capabilities themselves but also promote the transdermal absorption of functional ingredients. Ginseng seed oil focuses on replenishing skin lipids and strengthening the physical barrier. The three work synergistically to construct a complete chain of action from deep anti-oxidation to surface barrier repair.

[0020] 2. Activity protection and stability enhancement Astaxanthin effectively protects easily oxidized unsaturated fatty acids and active ingredients in fermented vegetable oils and ginseng seed oil by scavenging free radicals, maintaining the stability of each component in the formula. Simultaneously, certain metabolites in fermented vegetable oils may participate in the regeneration cycle of astaxanthin, indirectly prolonging its antioxidant duration. This mutual protection mechanism ensures the activity of the active ingredients during product storage and use.

[0021] 3. Coordinated regulation of cellular pathways At the molecular level, the synergistic effect of these three components manifests as the joint regulation of key cellular signaling pathways. Astaxanthin reduces skin inflammation by inhibiting inflammatory pathways such as NF-κB. Fermented plant oils and ginseng seed oil provide nutritional support, synergistically enhancing the vitality and repair capacity of skin cells. This synergistic repair, occurring in a low-inflammatory environment, significantly improves the skin's self-renewal capacity and firmness.

[0022] In summary, fermented plant oils, astaxanthin, and ginseng seed oil form a highly efficient network of action through functional complementarity, activity protection, and synergistic regulation of cellular pathways. This network produces repair and firming effects that go beyond the simple sum of individual components, demonstrating a clear synergistic effect.

[0023] In summary, this invention utilizes the highly active base of fermented plant oils to achieve multi-dimensional synergy with astaxanthin and ginseng seed oil in terms of anti-oxidation, moisturizing, firming, barrier repair, and stability, ultimately achieving gentle, efficient, and long-lasting moisturizing, repairing, and firming effects, overcoming the irritation and instability problems of traditional anti-aging ingredients. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the compositions or essential oils of the present invention clearer, the technical solutions in the compositions or essential oils of the present invention will be clearly and completely described below. Unless otherwise specified, the conditions in the compositions or essential oils shall be performed under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the components in the formulations of the compositions or essential oils are all conventional commercially available products. The following compositions or essential oils are further illustrations of the present invention, and not limitations thereof.

[0025] The ingredients in the compound fermented vegetable oil composition with repairing and firming effects described in this invention are partly sourced from the following: Saccharomyces cerevisiae: Preservation number CCTCC NO: M20211191.

[0026] Astaxanthin: Purchased from Miliang Technology (Luoyang) Co., Ltd., batch number 250609002; Ginseng seed oil: purchased from Hongzhao (Guizhou) Biotechnology Co., Ltd., batch number 250526001; Gentian root powder: purchased from Henan Jushikang Biotechnology Co., Ltd., batch number 250307001; Cordyceps sinensis powder: purchased from Henan Jushikang Biotechnology Co., Ltd., batch number 250303002; Black Ganoderma lucidum powder: purchased from Shanghai Jiayu Biotechnology Co., Ltd., batch number 250126001; Haematococcus pluvialis powder: purchased from Henan Jushengkang Biotechnology Co., Ltd., batch number 250522001; MRS culture medium powder: purchased from Guangdong Huankai Microbial Technology Co., Ltd., product number: 027312.

[0027] Unless otherwise specified, all other materials and reagents used in this invention are commercially available.

[0028] Preparation of fermented vegetable oil Fermented vegetable oil 1 It is prepared by the following steps: Step 1: Take gentian root powder, cordyceps powder, black ganoderma powder and haematococcus pluvialis powder in a mass ratio of 1:0.2:3:1 and mix them evenly to obtain a compound powder; Step 2: Take MRS culture medium powder and mix the composite powder and MRS culture medium powder at a mass ratio of 1:4 to obtain mixed culture powder; Step 3: Inoculate the bacterial strain into MRS culture medium and incubate until the viable count reaches 6 × 10⁻⁶. 9 CFU / mL was used to obtain the bacterial culture solution; the MRS culture medium consisted of MRS culture medium powder and sterile water in a mass ratio of 1:19. Step 4: Prepare a 10wt% culture solution using sterile water, and inoculate the culture solution with the inoculum solution. Ferment for 3 days. The inoculation volume of the inoculum solution is 3mL / L. The fermentation temperature is 33℃. The initial pH of fermentation is 5.5. Step 5: After fermentation is complete, the fermentation broth is subjected to ultrasonic lysis treatment, filtered, and the filtrate is collected; grape seed oil is added to the filtrate for extraction, the aqueous phase is discarded, and fermented vegetable oil is obtained.

[0029] In step 3, the strain is Saccharomyces cerevisiae, with preservation number CCTCC NO: M20211191; in step 5, the ultrasonic power of ultrasonic lysis is 400W, the total ultrasonic time is 6min, the single ultrasonic time is 20s, the interval is 10s, and the cycle is repeated; the volume ratio of the filtrate to grape seed oil is 1:3L / L.

[0030] Fermented vegetable oil 2 It is prepared by the following steps: Step 1: Take gentian root powder, cordyceps powder, black ganoderma powder and haematococcus pluvialis powder in a mass ratio of 1:0.1:2:0.5 and mix them evenly to obtain a compound powder; Step 2: Take MRS culture medium powder and mix the composite powder and MRS culture medium powder at a mass ratio of 1:3 to obtain mixed culture powder; Step 3: Inoculate the bacterial strain into MRS culture medium and incubate until the viable count reaches 1×10⁻⁶. 9 CFU / mL was used to obtain the bacterial culture solution; the MRS culture medium consisted of MRS culture medium powder and sterile water in a mass ratio of 1:19. Step 4: Prepare a 7wt% culture solution using sterile water, and inoculate the culture solution with the inoculum solution. Ferment for 1 day. The inoculation volume of the inoculum solution is 1 mL / L. The fermentation temperature is 30℃. The initial pH of fermentation is 5.0. Step 5: After fermentation is complete, the fermentation broth is subjected to ultrasonic lysis treatment, filtered, and the filtrate is collected; grape seed oil is added to the filtrate for extraction, the aqueous phase is discarded, and fermented vegetable oil is obtained.

[0031] In step 3, the strain is *Saccharomyces cerevisiae*, with preservation number CCTCC NO: M20211191; in step 5, the ultrasonic power for ultrasonic lysis is 400W, the total ultrasonic time is 6min, the single ultrasonic time is 20s, the interval is 10s, and the cycle is repeated; the volume ratio of the filtrate to grape seed oil is 1:1L / L.

[0032] Fermented vegetable oil 3 It is prepared by the following steps: Step 1: Take gentian root powder, cordyceps powder, black ganoderma powder and haematococcus pluvialis powder in a mass ratio of 1:0.3:4:1.5 and mix them evenly to obtain a compound powder; Step 2: Take MRS culture medium powder and mix the composite powder with MRS culture medium powder at a mass ratio of 1:5 to obtain mixed culture powder; Step 3: Inoculate the bacterial strain into MRS culture medium and incubate until the viable count reaches 3 × 10⁻⁶. 9 CFU / mL was used to obtain the bacterial culture solution; the MRS culture medium consisted of MRS culture medium powder and sterile water in a mass ratio of 1:19. Step 4: Prepare an 8wt% culture solution using sterile water, and inoculate the culture solution with the inoculum solution. Ferment for 2 days. The inoculation volume of the inoculum solution is 2 mL / L. The fermentation temperature is 35℃. The initial pH of fermentation is 6.0. Step 5: After fermentation is complete, the fermentation broth is subjected to ultrasonic lysis treatment, filtered, and the filtrate is collected; grape seed oil is added to the filtrate for extraction, the aqueous phase is discarded, and fermented vegetable oil is obtained.

[0033] In step 3, the strain is Saccharomyces cerevisiae, with preservation number CCTCC NO: M20211191; in step 5, the ultrasonic power of ultrasonic lysis is 400W, the total ultrasonic time is 6min, the single ultrasonic time is 20s, the interval is 10s, and the cycle is repeated; the volume ratio of the filtrate to grape seed oil is 1:3L / L.

[0034] Fermented vegetable oil ①: Unlike fermented vegetable oil 1, cordyceps powder, black lingzhi powder, and haematococcus pluvialis powder in a mass ratio of 0.2:3:1 are used to replace gentian root powder, cordyceps powder, black lingzhi powder, and haematococcus pluvialis powder in a mass ratio of 1:0.2:3:1; the remaining steps and parameters are the same as those of fermented vegetable oil 1.

[0035] Fermented vegetable oil ②: Unlike fermented vegetable oil 1, gentian root powder, black Ganoderma powder, and Haematococcus pluvialis powder in a mass ratio of 1:3:1 are used to replace gentian root powder, cordyceps powder, black Ganoderma powder, and Haematococcus pluvialis powder in a mass ratio of 1:0.2:3:1; the remaining steps and parameters are the same as those of fermented vegetable oil 1.

[0036] Fermented vegetable oil ③: Unlike fermented vegetable oil 1, gentian root powder, cordyceps powder, and haematococcus pluvialis powder in a mass ratio of 1:0.2:1 are used to replace gentian root powder, cordyceps powder, black ganoderma powder, and haematococcus pluvialis powder in a mass ratio of 1:0.2:3:1; the remaining steps and parameters are the same as those of fermented vegetable oil 1.

[0037] Fermented vegetable oil ④: Unlike fermented vegetable oil 1, gentian root powder, cordyceps powder, and black ganoderma powder in a mass ratio of 1:0.2:3 are used to replace gentian root powder, cordyceps powder, black ganoderma powder, and haematococcus pluvialis powder in a mass ratio of 1:0.2:3:1; the remaining steps and parameters are the same as those of fermented vegetable oil 1.

[0038] Fermented vegetable oil ⑤: Unlike fermented vegetable oil 1, the brewer's yeast with preservation number CGMCC:2.1364 is used instead of the brewer's yeast with preservation number CCTCC NO:M20211191; the remaining steps and parameters are the same as those for fermented vegetable oil 1.

[0039] Fermented vegetable oil ⑥: Unlike fermented vegetable oil 1, step 5 does not include the ultrasonic lysis step; the parameters for the remaining steps are the same as those for fermented vegetable oil 1.

[0040] Fermented vegetable oil ⑦: Unlike fermented vegetable oil 1, in step 5, an equal volume of sunflower seed oil is used to replace grape seed oil; the remaining steps and parameters are the same as those for fermented vegetable oil 1.

[0041] Preparation of a compound fermented plant oil composition with firming and repairing effects Composition 1: Composed of fermented vegetable oil 1, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; The preparation method is to mix all the raw materials in the composition evenly and store them in a light-proof and sealed container.

[0042] Composition 2: Composed of fermented vegetable oil 1, astaxanthin, and ginseng seed oil in a mass ratio of 1:0.5:2; the preparation method is the same as that of composition 1.

[0043] Composition 3: Composed of fermented vegetable oil 1, astaxanthin, and ginseng seed oil in a mass ratio of 1:3:4; the preparation method is the same as that of composition 1.

[0044] Composition 4: Composed of fermented vegetable oil 2, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0045] Composition 5: Composed of fermented vegetable oil 3, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0046] Composition ①: Composed of fermented vegetable oil ①, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0047] Composition ②: Composed of fermented vegetable oil ②, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0048] Composition ③: Composed of fermented vegetable oil ③, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0049] Composition ④: Composed of fermented vegetable oil ④, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0050] Composition ⑤: Composed of fermented vegetable oil ⑤, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0051] Composition ⑥: Composed of fermented vegetable oil ⑥, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0052] Composition ⑦: Composed of fermented vegetable oil ⑦, astaxanthin, and ginseng seed oil in a mass ratio of 1:1.5:3; the preparation method is the same as that of composition 1.

[0053] Composition ⑧: Composed of astaxanthin and ginseng seed oil in a mass ratio of 1.5:3; the preparation method is the same as that of composition 1.

[0054] Composition 9: Composed of fermented vegetable oil 1 and ginseng seed oil in a mass ratio of 1:3; the preparation method is the same as that of composition 1.

[0055] Composition ⑩: Composed of fermented vegetable oil 1 and astaxanthin in a mass ratio of 1:1.5; the preparation method is the same as that of composition 1.

[0056] Composition Composed of fermented vegetable oil 1, astaxanthin, and ginseng seed oil in a mass ratio of 1:5:1; prepared by the same method as composition 1.

[0057] Preparation of essential oils with firming and repairing effects essential oil 1 Composed of the following components by mass percentage: Composition 1: 10 wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7. Preparation method: Mix the composition with the base oil evenly, seal and store in the dark.

[0058] essential oil 2 Composed of the following components by mass percentage: Composition 2: 1wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method is the same as that of essential oil 1.

[0059] 3 essential oils Composed of the following components by mass percentage: Composition 3: 50 wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method is the same as that of essential oil 1.

[0060] Essential Oil A Composed of the following components by mass percentage: Composition 8: 10 wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method is the same as that of essential oil 1.

[0061] Essential Oil B Composed of the following components by mass percentage: Composition 9: 10 wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method is the same as that of essential oil 1.

[0062] Essential Oil C Composed of the following components by mass percentage: Composition 10:10wt% Base oils: Add to 100 wt%; The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method is the same as that of essential oil 1.

[0063] Blank Essence Oil Composed of the following components by mass percentage: Base oil: 100wt% The base oil consists of jojoba seed oil and camellia seed oil in a mass ratio of 1:0.7; the preparation method involves mixing the base oil evenly and storing it in a sealed container away from light.

[0064] Efficacy verification Test 1: Safety testing of the composition and essential oil Test substances: Compositions 1-5 and composition ①- And 2-3 essential oils.

[0065] Preparation of test substance: The composition was prepared into a 10wt% mixture using jojoba seed oil and camellia seed oil in a 1:0.7 ratio; the essential oil was not prepared.

[0066] Subject selection: Healthy subjects aged 21-57 years were selected, who voluntarily participated, signed informed consent forms, and pledged to complete the trial as required during the testing period. Each group consisted of one test substance and 30 subjects per group.

[0067] Experimental method: Select appropriate spot testing equipment, place 0.02 mL of the test substance into the spot testing device, apply it to the flexor side of the subject's forearm with low-allergenic adhesive tape, remove the test substance after 24 h, and observe and record the skin reaction at 0.5, 24 and 48 h after removal.

[0068] The grading of adverse skin reactions was determined according to the grading of adverse skin reactions in human trials as specified in the "Cosmetic Safety Technical Specifications" (2015 edition) issued by the National Medical Products Administration. The grading criteria are shown in Table 1-1, and the results are shown in Table 1-2.

[0069] Table 1-1 Grading Standards Level 0 No skin reaction Level 1 Light red spots appeared on the skin Level 2 Skin shows erythema, infiltration and papules Level 3 Skin erythema, edema, papules and vesicles Level 4 Skin erythema, edema and blisters Table 1-2 Test Results of Test Substances

[0070] As shown in Tables 1-2, no adverse skin reactions were observed in any of the subjects with the compositions and serums 2-3 provided by the present invention, indicating that the compositions and serums 2-3 are safe, mild and non-irritating.

[0071] Experiment 2: Verification of the antioxidant efficacy of the composition Test samples: Compositions 1-5 and composition ①- .

[0072] Test sample preparation: Mix the test sample with anhydrous ethanol to obtain a 10wt% mixture. The test sample should be prepared as needed.

[0073] Positive control sample: 5 mg / mL vitamin C aqueous solution.

[0074] The test method followed the evaluation system described in 5.1.5 of the standard "Chemical Methods for Evaluating the Antioxidant Activity of Cosmetics (T / GDCA 021-2023)" for sample addition and detection; The test results were calculated according to the method described in 5.1.6 of the standard "Chemical Methods for Evaluation of Antioxidant Activity of Cosmetics (T / GDCA 021-2023)" and the results are shown in Table 2.

[0075] Table 2 Results of antioxidant activity assay for the composition

[0076] The results in Table 2 show that the composition has significant antioxidant effects; compared with compositions 2, 3 and ⑧- The results show that the fermented vegetable oil, astaxanthin, and ginseng seed oil specified in this invention and their corresponding mass ratios exhibit a significant synergistic effect, and their combined use can significantly enhance the antioxidant efficacy of the composition. Comparison of composition 1 with compositions 4, 5, and ①-⑦ shows that the preparation method of the fermented vegetable oil significantly affects the antioxidant efficacy of the composition. Comparison of composition 1 with compositions ①-④ shows that the raw materials used in the preparation method of the fermented vegetable oil specified in this invention have a significant impact on its efficacy. The fermented vegetable oil obtained by using gentian root powder, cordyceps powder, black ganoderma powder, and haematococcus pluvialis powder in the specific mass ratios specified in this invention as raw materials has better antioxidant efficacy. Comparison of composition 1 with composition ⑤ shows that the fermentation strain has a significant impact on the antioxidant efficacy of the compound fermented vegetable oil. The oil obtained using the preservation number CCTCC specified in this invention... Fermented vegetable oils fermented with Saccharomyces cerevisiae NO: M20211191 exhibit superior antioxidant effects. A comparison of the results from Composition 1 and Composition 6 shows that ultrasonic lysis during fermentation significantly impacts the antioxidant effects of the compound fermented vegetable oils. Ultrasonic lysis allows for the release of more fat-soluble substances from the microorganisms, further enhancing the abundance of active substances in the fermented vegetable oils. A comparison of the results from Composition 1 and Composition 7 reveals that different vegetable oils used in the fermentation process result in varying activities of the fermented vegetable oils extracted from the fermentation filtrate. The fermented vegetable oils extracted using grape seed oil as specified in this invention exhibit superior antioxidant effects.

[0077] Experiment 3: Verification of the moisturizing, firming, and repairing effects of the composition Test samples: Compositions 1-5, Composition ①- .

[0078] Test area: face.

[0079] Subjects aged 30–55 years, regardless of gender, were randomly assigned to groups of 30, with each group receiving one test sample. Two days prior to the start of the experiment, all subjects were prohibited from using any products (including but not limited to cosmetics or topical medications) on the test area.

[0080] On the first day of the test, all subjects sat quietly for 30 minutes in a standard room (real-time dynamic monitoring of ambient temperature at 21±1℃ and humidity at 50±10%) (without drinking water, remaining relaxed). Afterwards, the test areas were cleaned and wiped dry with tissue paper. The skin moisture content (%) of the test areas was measured using a capacitive skin moisture meter and recorded as the skin moisture content blank value. The skin elasticity index R of the test areas was measured using a Cutometer (probe aperture 2mm) and recorded as the skin elasticity blank value. The transepidermal water loss (TEWL) value of the test areas was measured using a transepidermal water loss meter and recorded as the TEWL blank value. After the measurements, the test areas were marked, with each area measuring 3×3cm. Then, an essential oil was applied once (at a dosage of 1mg / cm²). 2 Ensure the application area completely covers the test area, and apply the essential oil once each morning and evening after cleaning the test area and wiping it dry with a tissue (the dosage is 1 mg / cm³). 2 Ensure the application area completely covers the test area and use continuously for 4 weeks.

[0081] The morning following the end of the 4-week period, all subjects sat quietly for 30 minutes in the aforementioned compliant room (without drinking water, remaining relaxed). After cleaning the test area and wiping it dry with a tissue, the skin moisture content (%) of the test area was measured using a capacitive skin moisture meter and recorded as the skin moisture content test value. The skin elasticity characterization value R of the test area was measured using a Cutometer skin elasticity tester (probe aperture of 2 mm) and recorded as the skin elasticity test value. The transdermal water loss value of the test area was measured using a transdermal water loss meter and recorded as the TEWL test value.

[0082] Each blank or experimental value is the mean of three measurements.

[0083] The calculation methods for the rate of change in moisture content (%), the rate of change in skin elasticity (%), and the rate of change in TEWL (%) are as follows.

[0084] Moisture content change rate (%) = (Moisture content test value - Moisture content blank value) / Moisture content blank value × 100% Skin elasticity change rate (%) = (Skin elasticity test value - Skin elasticity blank value) / Skin elasticity blank value × 100% TEWL change rate (%) = (TEWL blank value - TEWL experimental value) / TEWL blank value × 100% Mean change rate of moisture / skin elasticity / TEWL (%) = Sum of change rates of moisture / skin elasticity / TEWL in each group / Number of subjects in each group The higher the rate of change in moisture content, the better the moisturizing effect of the essential oil; the higher the rate of change in skin elasticity, the better the firming effect of the essence; the higher the rate of change in TEWL, the better the repairing effect of the essence; the test results are shown in Table 3.

[0085] Table 3. Results of Efficacy Tests of the Compositions

[0086] As shown in Table 3, the composition has significant moisturizing, firming, and repairing effects; compared with compositions 2, 3, and ⑧- The results show that the fermented vegetable oil, astaxanthin, and ginseng seed oil specified in this invention and their corresponding mass ratios have a significant synergistic effect. When used together, they significantly enhance the moisturizing, firming, and repairing effects of the composition. Comparison of composition 1 with compositions 4, 5, and ①-⑦ shows that the preparation method of the fermented vegetable oil significantly affects the moisturizing, firming, and repairing effects of the composition. Comparison of composition 1 with compositions ①-④ shows that the raw materials used in the preparation method of the fermented vegetable oil specified in this invention have a significant impact on its efficacy. The fermented vegetable oil obtained by using the specific mass ratios of gentian root powder, cordyceps powder, black ganoderma powder, and haematococcus pluvialis powder as raw materials in this invention exhibits better moisturizing, firming, and repairing effects. Comparison of composition 1 with composition ⑤ shows that the fermentation strain has a significant impact on the moisturizing, firming, and repairing effects of the compound fermented vegetable oil. The oil obtained using the preservation number CCTCC specified in this invention... Fermented plant oils fermented with Saccharomyces cerevisiae NO: M20211191 exhibit superior moisturizing, firming, and repairing effects. A comparison of Composition 1 and Composition 6 shows that ultrasonic lysis during fermentation significantly impacts the moisturizing, firming, and repairing effects of the compound plant fermented oil. Ultrasonic lysis allows for the release of more fat-soluble substances from the microorganisms, further enhancing the abundance of active substances in the fermented plant oil. A comparison of Composition 1 and Composition 7 also reveals that different plant oils used in the fermentation process result in varying activity of the fermented plant oil extracted from the fermentation filtrate. The fermented plant oil extracted using grape seed oil as specified in this invention exhibits superior moisturizing, firming, and repairing effects.

[0087] Test substances: essential oils 1-3, essential oil AC, and blank essential oil.

[0088] Test method: Place the test substance in the test environment and let it stand for 30 days, then observe whether its condition is abnormal.

[0089] Photosensitive test: The test sample was divided into two parts. One part was placed in a transparent container (transparent to ultraviolet light) at room temperature and exposed to normal light for 30 days. The other part was placed in an opaque container at the same room temperature and placed for 30 days. The properties of the two parts were compared and observed to see if there were any phenomena such as thinning, discoloration, or layering, in order to determine the storage performance of the sample.

[0090] Heat resistance test: Place the sample in an electric thermostatic incubator at 40℃ for 30 days. After returning to room temperature, compare the product properties on day 0 and day 30 and observe whether there are phenomena such as thinning, discoloration, or layering to determine the heat resistance performance of the sample. Cold resistance test: The sample was placed in a refrigerator at -10℃ for 30 days. After returning to room temperature, the product properties on day 0 and day 30 were compared and observed to see if there were any phenomena such as thinning or discoloration, in order to judge the cold resistance performance of the sample; the results are shown in Table 4.

[0091] Table 4. Stability Evaluation of Essential Oils Light sensitivity test No abnormalities No abnormalities No abnormalities Color change turbid Color change Discoloration, turbidity Heat resistance test No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities Cold resistance test No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities No abnormalities As shown in Table 4, the comparison between essential oils 1-3 and the blank essential oil indicates that the composition can effectively improve the stability of the essential oil. The comparison between composition 1 and the AC results of essential oil shows that, in terms of stability, astaxanthin, ginseng seed oil and fermented plant oil 1 in the composition have significant synergistic effects, and their combined use can effectively enhance the stability of the essential oil.

[0092] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A compound fermented plant oil composition with firming and repairing effects, characterized in that, The composition comprises fermented vegetable oil, astaxanthin, and ginseng seed oil in a mass ratio of 1:0.5-3:2-4; The preparation of compound fermented vegetable oil includes the following steps: Step 1: Take gentian root powder, cordyceps powder, black ganoderma powder and haematococcus pluvialis powder in a mass ratio of 1:0.1-0.3:2-4:0.5-1.5 and mix them evenly to obtain a compound powder; Step 2: Take MRS culture medium powder and mix the composite powder with MRS culture medium powder at a mass ratio of 1:3-5 to obtain mixed culture powder; Step 3: Inoculate the bacterial strain into MRS culture medium and incubate until the viable count reaches 1×10⁻⁶. 9 -6×10 9 CFU / mL was used to obtain the bacterial culture solution; the MRS culture medium consisted of MRS culture medium powder and sterile water in a mass ratio of 1:

19. Step 4: Prepare a 7-10 wt% culture solution using sterile water, and inoculate the culture solution with the inoculum solution. Ferment for 1-3 days. The inoculation volume of the inoculum solution is 1-3 mL / L. The fermentation temperature is 30-35℃. The initial pH of fermentation is 5-6. Step 5: After fermentation is complete, the fermentation broth is subjected to ultrasonic lysis, filtered, and the filtrate is collected. Grape seed oil is added to the filtrate for extraction, the aqueous phase is discarded, and fermented vegetable oil is obtained. The strain mentioned in step 3 above is *Saccharomyces cerevisiae*, with preservation number CCTCC NO: M20211191; The ultrasonic power of the ultrasonic lysis described in step 5 above is 400W, the total ultrasonic time is 6min, the single ultrasonic time is 20s, the interval is 10s, and the cycle is repeated.

2. The composition according to claim 1, characterized in that, The volume ratio of the filtrate to grape seed oil in step 5 is 1:1-3 L / L.

3. The use of the composition as described in claim 1 or 2 in the preparation of cosmetics having firming and repairing effects.

4. The application as described in claim 3, characterized in that, The cosmetic formulation is any one of essential oil, lotion, or face cream.

5. An essential oil with firming and repairing effects, characterized in that, The essential oil includes the compound fermented plant oil composition with firming and repairing effects as described in claim 1 or 2.

6. The essential oil as described in claim 5, characterized in that, The essential oil also includes cosmetic-acceptable excipients.

7. The essential oil as described in claim 5, characterized in that, The essential oil also includes base oils.

8. The essential oil as described in claim 7, wherein the base oil comprises at least one of jojoba seed oil, camellia seed oil, sunflower seed oil, carrot seed oil, and grape seed oil.

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