A neat taste and odor eliminating composition and its use, cosmetic

Abstract

The application belongs to the field of cosmetics and discloses a deodorant composition, which is prepared by mixing chrysanthemum powder, eucommia extract and lactic acid bacteria / milk / magnesium / zinc fermentation lysate, and the mass ratio of the chrysanthemum powder, the eucommia extract and the lactic acid bacteria / milk / magnesium / zinc fermentation lysate is 4-8:2-5:3-6. The deodorant composition provided by the application takes chrysanthemum powder, eucommia extract and lactic acid bacteria fermentation lysate as main components, and through the mixed use of the above plant components and biological components, the composition has good bacteriostatic ability, thereby realizing the effect of deodorization.

Description

Technical Field

[0001] This application relates to the field of cosmetic manufacturing technology, and in particular to a deodorizing composition and its uses in cosmetics. Background Technology

[0002] Studies have shown that body odor is closely related to interpersonal perception, emotional response, and attractiveness ratings. For example, men's ratings of a woman's body odor as attractive are positively correlated with the woman's hormone levels. Furthermore, research has found that male participants with "fragrant" body odor were not only perceived as more attractive but also rated as having higher self-esteem.

[0003] When poor personal hygiene results in noticeable body odor, those around the person can perceive it and may change their perception of that person, causing social embarrassment. Maintaining good personal hygiene (including using odor-eliminating products) is an important foundation for maintaining normal social relationships;

[0004] Emotional odors are volatile compounds produced by the breakdown of substances by skin microorganisms when an individual experiences emotional arousal. These compounds can encode and transmit emotional information in the form of chemical signals, inducing similar emotional states in the recipient and achieving olfactory emotional communication. Odor-neutralizing cosmetics help prevent negative emotional odors from interpersonal interactions.

[0005] Currently available deodorizing and odor-eliminating compositions achieve their effects through three aspects: antiperspirant, antibacterial, and deodorizing. The antiperspirant effect is mostly achieved through compound raw materials such as aluminum chloride, alum, and zinc pyrithione; similarly, the antibacterial and deodorizing effects are also mostly achieved through compound raw materials. Therefore, developing a deodorizing and odor-eliminating composition based on plant ingredients has extremely high market potential.

[0006] Chinese patent application 202610231770.X discloses an antiperspirant, cooling, and deodorizing composition comprising the following components in parts by weight: 10-55 parts of zinc ricinoleate, 1-11 parts of a cooling agent, and 10-55 parts of a plant extract; wherein the plant extract is at least one selected from lemon fruit extract, horsetail extract, magnolia bark extract, and medicinal fumonis extract.

[0007] The formula indicates that it uses zinc ricinoleate, menthol, and menthol oxypropanediol as the main cooling and antiperspirant ingredients, combined with a variety of plant extracts (especially horsetail extract, medicinal blastophyllum extract, and magnolia bark extract) to exert auxiliary antibacterial, astringent, soothing, and anti-allergic effects.

[0008] It is evident that the advantage of the above solution lies in its excellent cooling and sweat-stopping ability, that is, it achieves a good deodorizing effect from the perspective of stopping sweat.

[0009] The problem this solution aims to solve is: how to provide a composition based on plant ingredients that achieves deodorization and odor removal through antibacterial means. Summary of the Invention

[0010] The purpose of this application is to provide a deodorizing composition, which uses inulin, eucommia extract and lactobacillus fermentation lysate as the main components. By using the above-mentioned plant and biological components in combination, the composition has good antibacterial ability, thereby achieving the effect of deodorizing.

[0011] To achieve the above objectives, this application discloses a deodorizing composition, which is prepared by mixing inulin, eucommia extract, and lactobacillus / milk / magnesium / zinc fermentation lysate, wherein the mass ratio of inulin, eucommia extract, and lactobacillus / milk / magnesium / zinc fermentation lysate is 4-8:2-5:3-6.

[0012] Preferably, the composition further contains rosemary extract, and the mass ratio of inulin, eucommia extract, lactobacillus / milk / magnesium / zinc fermentation lysate, and rosemary extract is 4-8:2-5:3-6:1-3.

[0013] Preferably, a film-forming agent is also added, wherein the film-forming agent is polyvinylpyrrolidone, and the mass ratio between inulin, eucommia extract, lactobacillus / milk / magnesium / zinc fermentation lysate, rosemary extract and polyvinylpyrrolidone is 4-8:2-5:3-6:1-3:9-13.

[0014] Preferably, the method for preparing the lactobacillus / milk / magnesium / zinc fermentation lysate includes the following steps:

[0015] Step 1: Add magnesium and zinc salts to skim milk to obtain an intermediate solution;

[0016] Step 2: Inoculate lactobacillus into the intermediate liquid for fermentation and obtain fermentation broth. Then, centrifuge the fermentation broth to obtain supernatant and precipitate.

[0017] Step 3: Homogenize the precipitate under high pressure of 900-1300 bar to obtain the pyrolysis solution;

[0018] Step 4: Mix the supernatant and lysis buffer at a mass ratio of 1:3 to 5 to obtain the lactobacillus / milk / magnesium / zinc fermentation lysate.

[0019] Preferably, the magnesium salt is selected from at least one of magnesium gluconate, magnesium sulfate, and magnesium chloride;

[0020] The zinc salt is selected from at least one of zinc gluconate, zinc sulfate, and zinc chloride;

[0021] The magnesium salt has a mass fraction of 0.5-1% in the intermediate solution, and the zinc salt has a mass fraction of 0.5-1% in the intermediate solution.

[0022] Preferably, the lactobacillus is selected from at least one of Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lactobacillus rhamnosus;

[0023] The mass ratio between the lactobacillus and the intermediate liquid is 1 to 5:100.

[0024] Preferably, step 3 specifically involves: homogenizing the precipitate under high pressure at 900–1300 bar, followed by enzymatic hydrolysis and enzyme inactivation to obtain a lysate;

[0025] The enzyme used in the enzymatic hydrolysis process is selected from a mixture of trypsin and bromelain, and the mass ratio of trypsin to bromelain is 3 to 5: 1.

[0026] The mass ratio of the enzyme to the precipitate is 1 to 3:100.

[0027] In addition, this application also discloses the use of the above-described odor-neutralizing and deodorizing composition in the preparation of cosmetics.

[0028] In addition, this application also discloses a cosmetic containing 0.1 to 30 wt% of the above-described deodorizing composition.

[0029] The beneficial effects of this application are: the odor-eliminating and deodorizing composition provided by this application uses inulin, eucommia extract and lactobacillus fermentation lysate as the main components. Through the mixed use of the above plant and biological components, the composition has good antibacterial ability, thereby achieving the effect of odor elimination and deodorization. Detailed Implementation

[0030] The present application will be clearly and completely described below with reference to its embodiments. It should be noted that, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0031] Before presenting the embodiments and comparative examples, the source information of the plant extracts used in the embodiments and comparative examples of this application is first explained as follows:

[0032] The inulin was purchased from Qingdao Haiweisen Biotechnology Co., Ltd.; it is food-grade, water-soluble inulin.

[0033] Eucommia ulmoides extract was purchased from Peptayan Biotechnology (Shanxi) Co., Ltd., with an effective substance content of 90%.

[0034] Lactobacillus bulgaricus was purchased from Shanxi Qiantai Biotechnology Co., Ltd., at 10 billion CFU / g.

[0035] Trypsin was purchased from Shanxi Nuosai Biotechnology Co., Ltd.

[0036] Bromelain was purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0037] Rosemary extract was purchased from Shanxi Dongzhen Biotechnology Co., Ltd.

[0038] Polyvinylpyrrolidone was purchased from AVIC New Materials Co., Ltd.

[0039] Activation of Lactobacillus bulgaricus:

[0040] Take 10 mg of lyophilized Lactobacillus bulgaricus powder and dissolve it in 5 ml of sterile water to obtain a bacterial solution. Then, take 0.5 ml of the bacterial solution and inoculate it into 10 ml of MRS medium and culture for 24 h to obtain activated Lactobacillus plantarum bacterial solution.

[0041] The preparation method of lactobacillus / milk / magnesium / zinc fermentation lysate is as follows:

[0042] Step 1: Add magnesium gluconate and zinc gluconate to skim milk to obtain an intermediate solution, wherein the mass fraction of magnesium gluconate and zinc gluconate in the intermediate solution is 0.8% and 0.8% respectively.

[0043] Step 2: Inoculate the Lactobacillus bulgaricus culture into the intermediate liquid at a mass ratio of 1.5:100 and ferment at 32±3℃ for 6 hours to obtain the fermentation broth. Then, centrifuge the fermentation broth to obtain the supernatant and precipitate.

[0044] The precipitate was homogenized under high pressure at 1000 bar for 5 min, followed by enzymatic hydrolysis for 3 h and enzyme inactivation to obtain the lysate;

[0045] The enzyme used in the enzymatic hydrolysis process is trypsin, and the mass ratio between the enzyme and the precipitate is 1:100.

[0046] Step 4: Mix the supernatant and lysis buffer at a mass ratio of 1:4 to obtain the lactobacillus / milk / magnesium / zinc fermentation lysate.

[0047] The preparation method of the odor-neutralizing and deodorizing composition is as follows:

[0048] Weigh the raw materials according to the mass ratio and mix them with water at a mass ratio of 1:3 (total mass of raw materials to deionized water) and homogenize to obtain a deodorizing composition.

[0049] Examples 1-8

[0050] A deodorizing and odor-neutralizing composition, the formula of which is shown in Table 1 (it should be noted that the values ​​in Table 1 specifically represent the mass ratio between each raw material):

[0051] Table 1: Formulation Table for Examples 1-8

[0052] Example 1 4 5 3 0 0 Example 2 6 3 5 0 0 Example 3 8 2 6 0 0 Example 4 6 3 5 1 13 Example 5 6 3 5 2 11 Example 6 6 3 5 3 9 Example 7 6 3 5 2 0 Example 8 6 3 5 0 11

[0053] Example 9

[0054] The process is basically the same as in Example 1, except that bromelain is used instead of trypsin during enzymatic hydrolysis in the preparation of the lactobacillus / milk / magnesium / zinc fermentation lysate.

[0055] Example 10

[0056] The process is basically the same as in Example 1, except that in the preparation of the lactobacillus / milk / magnesium / zinc fermentation lysate, a mixture of bromelain and trypsin is used instead of trypsin during enzymatic hydrolysis, and the mass ratio of trypsin to bromelain is 4:1.

[0057] Comparative Examples 1-4

[0058] A composition, the formulation of which is shown in Table 2 (it should be noted that the values ​​in Table 2 specifically represent the mass ratio between each raw material):

[0059] Table 2: Formulation Tables for Comparative Examples 1-4

[0060] Comparative Example 1 0 3 5 0 Comparative Example 2 6 0 5 0 Comparative Example 3 6 3 0 0 Comparative Example 4 0 0 0 2

[0061] Comparative Example 5

[0062] It is basically the same as Example 1, except that only magnesium gluconate is added to the intermediate liquid, and the mass fraction of magnesium gluconate is 1.6%.

[0063] Comparative Example 6

[0064] It is basically the same as Example 1, except that only zinc gluconate is added to the intermediate liquid, and the mass fraction of zinc gluconate is 1.6%.

[0065] Performance testing

[0066] Odor-causing bacteria inhibition test (Corynebacterium micranthum, Staphylococcus aureus):

[0067] Test samples: compositions prepared by each example and comparative example after dilution with PBS buffer (0.03 mol / L phosphate buffer) (the mass fraction of the composition in PBS buffer is 10%).

[0068] Positive control: 0.1 wt% benzalkonium chloride solution;

[0069] Culture medium: Nutrient agar medium;

[0070] Take a fresh 24-hour slant culture of the test bacteria, wash it off with PBS, and dilute it with PBS to approximately 5.0 × 10⁻⁶. 5 CFU / mL ~5.0×10 6 Prepare a CFU / mL bacterial suspension. Take a sterile test tube, add 5 ml of sample, incubate in a 20°C±1°C water bath for 5 min, then add 0.1 ml of the test bacterial suspension, mix quickly and start timing immediately. After the test bacteria have interacted with the sample for the time specified in the instructions, inoculate two Petri dishes with 1.0 ml of the test bacteria and sample mixture, pouring the culture medium. If the bacterial count cannot be counted, perform a 10-fold serial dilution with PBS, selecting an appropriate dilution and inoculating two Petri dishes with 1.0 ml of each for viable cell culture and counting. Simultaneously, perform a parallel test using PBS instead of the sample as a positive control. The recovered colony count for the positive control should be 1.0 × 10⁻⁶. 4 CFU / ml ~ 9.0 × 10 4 The concentration of CFU / ml was between [value missing]. PBS and culture medium from the same batch were used as negative controls. All test and control samples were cultured at 36°C ± 1°C for 48 hours to observe the final results; the experiment was repeated three times, and the inhibition rate was calculated.

[0071] Formula 1

[0072] In the formula:

[0073] X: Antibacterial rate, %

[0074] A0: The amount of bacteria recovered in the positive control group, in CFU / mL;

[0075] A1: The amount of bacteria recovered in the experimental group, in units of CFU / mL.

[0076] The test results are shown in Table 3:

[0077] Table 3: Antibacterial Test Results of Examples and Comparative Examples

[0078] Example 1 90.38 Example 8 84.87 Example 2 92.53 Example 9 85.27 Example 3 91.65 Example 10 93.98 Example 4 91.36 Comparative Example 1 80.67 Example 5 92.08 Comparative Example 2 78.63 Example 6 92.29 Comparative Example 3 70.09 Example 7 98.30 Comparative Example 4 56.94 Positive control 99.59 Comparative Example 5 83.15 Comparative Example 6 79.92

[0079] Results analysis:

[0080] 1. As can be seen from Examples 1-3, when the raw materials in the composition are slightly adjusted, the antibacterial ability of Examples 1-3 for odor-causing bacteria fluctuates, but the overall fluctuation range is relatively small;

[0081] Further observation of Examples 2 and 4-6 reveals that when rosemary extract and polyvinylpyrrolidone were further introduced into Example 2, the antibacterial rate of Examples 4-6 did not show significant fluctuations compared to Example 2. However, it can also be seen that as the proportion of rosemary extract in the composition increases, the antibacterial rate shows a small, slow upward trend. Furthermore, this application found that when rosemary extract was added separately, the antibacterial rate of the composition significantly increased to 98.30%. It is speculated that the antibacterial ability of polyvinylpyrrolidone may be relatively weak. In Examples 4-6, the addition of polyvinylpyrrolidone led to a reduction in the antibacterial components in the composition, resulting in a decrease in the antibacterial rate.

[0082] 2. As can be seen from Examples 1 and 9-10, when only trypsin or bromelain is used to enzymatically hydrolyze the precipitate during the preparation of Lactobacillus / milk / magnesium / zinc fermentation lysate, the antibacterial rate of Examples 1 and 9 is only 90.38% at most. However, when both enzymes are used simultaneously, the antibacterial rate of Example 10 reaches 93.98%, which is significantly higher than either Example 1 or Example 9. This shows that when a mixed enzyme is used to enzymatically hydrolyze the precipitate during the preparation of Lactobacillus / milk / magnesium / zinc fermentation lysate, the content or quality of antibacterial components in the raw materials may be further improved. In addition, it should be noted that after discovering the precipitate during the experiment, this application considered that it might contain not only bacteria but also other proteins. Therefore, protease was used to further enzymatically hydrolyze the above precipitate, and the results showed that the ability of the raw materials to prepare products was indeed improved.

[0083] 3. As can be seen from Examples 2 and Comparative Examples 1-3, when any one of inulin, Eucommia ulmoides extract, or Lactobacillus / milk / magnesium / zinc fermentation lysate is missing from the composition, the antibacterial ability of Comparative Examples 1-3 all shows a decreasing trend to varying degrees. This shows that any one of the above three raw materials is indispensable.

[0084] Furthermore, to verify the antibacterial ability of rosemary extract, this application further tested it separately. The results showed that although it had antibacterial ability, the antibacterial rate was only 56.94%. It is speculated that the reason for the high antibacterial rate of Example 7 may be that the rosemary extract and the mixture of inulin, eucommia extract and lactobacillus / milk / magnesium / zinc fermentation lysate produced a synergistic effect, which led to a significant increase in the antibacterial rate of Example 7.

[0085] 4. As can be seen from Example 2 and Comparative Examples 5-6, when magnesium or zinc salts were missing during the preparation of Lactobacillus / milk / magnesium / zinc fermentation lysate, the antibacterial ability of Comparative Examples 5-6 also decreased. This shows that the addition of magnesium and zinc has a significant impact on the antibacterial ability of the lysate.

[0086] Human body antiperspirant and deodorant efficacy test

[0087] Experimental methods:

[0088] Test environment: temperature 21±1℃, relative humidity 40-60%.

[0089] Test participants: Recruit 15 volunteers suffering from body odor, aged between 18 and 40. The volunteers will be randomly divided into 3 groups of 5 people each. Each volunteer's left and right armpits will be the test area and the blank area, respectively. Volunteers must not use deodorant, antiperspirant, or antibacterial medications or products with similar functions for one week prior to the test.

[0090] Test method: On the first night, volunteers washed their armpits with water and let them dry. Then, they diluted the compositions prepared in Examples 2, 5, and 7 with water to a 5wt% aqueous solution and applied it to the test area. After standing for 10 minutes, test patches were applied to both the test area and the blank area. After 8 hours, the pads were removed and placed in a sealed bag for scoring by professional judges.

[0091] Furthermore, after a 7-day interval (during which the armpits were only washed with water for daily cleaning), the above test was repeated. After 16 hours, the pad was removed and placed in a sealed bag, where it was scored by a professional judge.

[0092] The scoring criteria are shown in Table 4:

[0093] Table 4: Odor Scoring Criteria

[0094] 0 Odorless 6 Slightly strong foul odor 1 Threshold odor 7 Medium strong foul odor 2 Very faint foul odor 8 Strong odor 3 faint odor 9 Extremely strong odor 4 faint to moderate foul odor 10 Extremely strong foul odor 5 medium odor - -

[0095] The deodorization rate of each group was statistically analyzed and calculated according to Equation 2:

[0096] Formula 2

[0097] The deodorization rate calculation results are shown in Table 5:

[0098] Table 5: Deodorization Rate Calculation Results

[0099] Example 2 55.32% 23.38% Example 5 52.34% 35.40% Example 7 64.51% 26.27%

[0100] As can be seen from the table above, within 8 hours, Examples 2 and 7, which have higher antibacterial rates, have a greater deodorization rate than Example 5. However, when the time is extended to 16 hours, Example 5 has a greater deodorization rate. Thus, it can be seen that although the film-forming agent polyvinylpyrrolidone has poor antibacterial ability, it can prolong the deodorization time of the composition.

Claims

1. A deodorizing composition, characterized in that, It is prepared by mixing inulin, eucommia extract, and lactobacillus / milk / magnesium / zinc fermentation lysate, wherein the mass ratio of inulin, eucommia extract, and lactobacillus / milk / magnesium / zinc fermentation lysate is 4-8:2-5:3-6.

2. The odor-neutralizing and deodorizing composition according to claim 1, characterized in that, The composition also contains rosemary extract, and the mass ratio of inulin, eucommia extract, lactobacillus / milk / magnesium / zinc fermentation lysate, and rosemary extract is 4-8:2-5:3-6:1-3.

3. The odor-neutralizing and deodorizing composition according to claim 1, characterized in that, A film-forming agent, namely polyvinylpyrrolidone, is also added. The mass ratio of inulin, eucommia extract, lactobacillus / milk / magnesium / zinc fermentation lysate, rosemary extract and polyvinylpyrrolidone is 4-8:2-5:3-6:1-3:9-13.

4. The odor-eliminating and deodorizing composition according to claim 1, characterized in that, The method for preparing the lactobacillus / milk / magnesium / zinc fermentation lysate includes the following steps: Step 1: Add magnesium and zinc salts to skim milk to obtain an intermediate solution; Step 2: Inoculate lactobacillus into the intermediate liquid for fermentation and obtain fermentation broth. Then, centrifuge the fermentation broth to obtain supernatant and precipitate. Step 3: Homogenize the precipitate under high pressure of 900-1300 bar to obtain the pyrolysis solution; Step 4: Mix the supernatant and lysis buffer at a mass ratio of 1:3 to 5 to obtain the lactobacillus / milk / magnesium / zinc fermentation lysate.

5. The odor-neutralizing and deodorizing composition according to claim 4, characterized in that, The magnesium salt is selected from at least one of magnesium gluconate, magnesium sulfate, and magnesium chloride; The zinc salt is selected from at least one of zinc gluconate, zinc sulfate, and zinc chloride; The magnesium salt has a mass fraction of 0.5-1% in the intermediate solution, and the zinc salt has a mass fraction of 0.5-1% in the intermediate solution.

6. The odor-neutralizing and deodorizing composition according to claim 4, characterized in that, The lactobacillus is selected from at least one of Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lactobacillus rhamnosus. The mass ratio between the lactobacillus and the intermediate liquid is 1 to 5:

100.

7. The odor-eliminating and deodorizing composition according to claim 4, characterized in that, Step 3 specifically involves: homogenizing the precipitate under high pressure at 900–1300 bar, followed by enzymatic hydrolysis and enzyme inactivation to obtain a lysate; The enzyme used in the enzymatic hydrolysis process is selected from a mixture of trypsin and bromelain, and the mass ratio of trypsin to bromelain is 3 to 5:

1. The mass ratio of the enzyme to the precipitate is 1 to 3:

100.

8. Use of the odor-neutralizing and deodorizing composition according to any one of claims 1-7 in the preparation of cosmetics.

9. A cosmetic product, characterized in that, Containing 0.1 to 30 wt% of the odor-neutralizing and deodorizing composition as described in any one of claims 1-7.