Preparation method and application of peach gum polysaccharide fermentation product based on lactobacillus

Peach gum polysaccharide fermentation products were prepared by fermenting peach gum with Bacillus infantis, and combined with other ingredients to solve the problems of poor transdermal permeability and absorbability of peach gum, thereby improving its application effect in cosmetics.

CN122104832APending Publication Date: 2026-05-29MELLGEN SHENZHEN BIOTECHNOLOGY CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
MELLGEN SHENZHEN BIOTECHNOLOGY CO LTD
Filing Date
2026-04-14
Publication Date
2026-05-29

AI Technical Summary

Technical Problem

In existing technologies, the highly cross-linked structure of peach gum results in poor transdermal absorption and absorbability, which limits its application value in the cosmetics, functional foods and pharmaceutical industries.

Method used

Peach gum was fermented using Bacillus infantis MEJ0105. By decomposing the natural polysaccharide structure of peach gum, a peach gum polysaccharide fermentation product was prepared. This product was then combined with tamarind pulp, tamarind kernel, sugarcane peel, and blackcurrant flower extract to form a cosmetic composition with anti-allergic, anti-inflammatory, and moisturizing effects.

Benefits of technology

It effectively breaks down the cross-linked structure of peach gum, improves its transdermal permeability and absorbability, enhances its anti-allergic, anti-inflammatory and moisturizing effects, and achieves the synergistic effect of the composition.

✦ Generated by Eureka AI based on patent content.

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Abstract

The application discloses a preparation method and application of peach gum polysaccharide fermentation product based on infant bacteria, and belongs to the technical field of biotechnology. The preparation method comprises the following steps: S1, after washing the peach gum, the peach gum is soaked in water and mixed with infant bacillus powder for fermentation; S2, after the fermentation is completed, the material liquid is subjected to high-speed centrifugation, the supernatant is taken, and alcohol precipitation is carried out after microfiltration; S3, the precipitate is washed by deionized water, then is subjected to suction filtration, and the peach gum polysaccharide fermentation product is obtained by freeze-drying. The infant bacillus has a preservation number of CGMCC NO. 32402. The peach gum polysaccharide fermentation product is prepared by using infant bacillus, and a composition is prepared based on the peach gum polysaccharide fermentation product; the composition has excellent anti-allergic itching, anti-inflammatory, antioxidant, skin moisturizing, skin lesion repairing and transdermal properties. The composition solves the problem of poor transdermal property and absorbability caused by the high cross-linking of the peach gum in the prior art, and has the potential of preparing anti-allergic, anti-inflammatory and moisturizing cosmetics.
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