A plant cooling synergistic composition and application thereof

Abstract

A plant cooling synergistic composition comprises the following ingredients by mass fraction: mint and its derivatives 0.001%-1%; truffle extract 0.001-1%. The plant cooling synergistic composition has the effect of obviously increasing the cooling degree and cooling time, and can also improve the irritation, burning, pain and other use feelings of the skin caused by the cooling agent, thereby improving the mildness of the cooling product. In addition, the composition can also introduce the efficacy of the truffle extract itself to the cooling product, bringing more commercial value to the cooling product.

Description

Technical Field

[0001] This invention relates to a plant-based cooling and synergistic composition and its application. Background Technology

[0002] The cooling agents commonly used in cosmetics are mainly menthol-based. The reason why menthol makes people feel cool is that menthol can activate the ion channels of receptor proteins on the nerve endings of the mouth and skin that are specifically designed to sense cold. In turn, it receives a kind of cold-like stimulus, and the receptor proteins on the nerve endings of the skin or mouth transmit signals to the brain, making people feel a cool sensation.

[0003] Different concentrations of menthol components produce different degrees of cooling sensation, but at higher concentrations, menthol coolants can cause a burning sensation and a bitter taste; moreover, the cooling sensation on the skin or in the mouth is short-lived and does not achieve a long-lasting cooling effect; menthol also has a characteristic odor and taste; for example, the minty flavor in seasonings has a slightly bitter taste, and the cooling sensation does not last long.

[0004] Currently, cosmetics and oral care products use essential oils, fragrances, or other synergistic ingredients to reduce the burning sensation of menthol in the mouth. However, essential oils and fragrances cannot effectively prolong the cooling duration of menthol. Furthermore, the ingredients currently used to extend the cooling time of menthol are mostly synthetic chemical raw materials. For example, Chinese Patent Publication No. CN111032003B, a patent for a cooling and flavor-enhancing composition, discloses that using cooling synergists can enhance the cooling intensity and duration of menthol. However, the cooling synergists used are mainly synthetic compounds, which are not only expensive but also subject to many restrictions in the food and cosmetic fields. They can also easily cause new skin allergies and cannot improve the gentleness of menthol-based cooling agents. Summary of the Invention

[0005] The purpose of this invention is to provide a plant-based cooling and synergistic composition and its application.

[0006] The plant-based cooling synergistic composition disclosed in this invention significantly increases cooling intensity and prolongs cooling time, while also alleviating the irritation, burning, and pain sensations caused by cooling agents. Furthermore, it improves the taste of oral care products by reducing the amount of traditional menthol-based cooling agents added, thereby enhancing the product's mildness. Additionally, it introduces the inherent efficacy of the plant extracts used to enhance menthol-based cooling agents, bringing greater commercial value.

[0007] One aspect of the present invention provides a plant-based cooling synergistic composition comprising, by weight fraction: Peppermint and its derivatives: 0.001%–1%; Matsutake mushroom extract 0.001-1%.

[0008] Furthermore, the content of the peppermint and its derivatives is 0.0045-0.5%, and the content of the matsutake extract is 0.0045-0.5%.

[0009] Furthermore, to increase the compatibility of peppermint and its derivatives with matsutake extract, a solubilizer may be added. The solubilizer content is 0.1-10%, and the solubilizer is selected from one of poloxamer 184, octyl dodecyl alcohol polyether-16, polysorbate-80, PPG-6-decyl tetradecyl alcohol polyether-30, PEG-60 hydrogenated castor oil, PPG-13-decyl tetradecyl alcohol polyether-24, polysorbate-20, PEG-40 hydrogenated castor oil, polyglycerol-10 laurate, PEG-40 hydrogenated castor oil, and PPG-26-butanol polyether-26.

[0010] Furthermore, to increase the moisturizing properties of the cooling composition, a humectant may be added, wherein the humectant content is 0.1-10% and is selected from one or more of ethanol, polyethylene glycol, glycerin, 1,3-butanediol, pentanediol, 1,3-propanediol, sorbitol, maltitol, ethoxydiethylene glycol, diglyceride (EO)PO ((ethylene oxide)propylene oxide) adduct, trehalose, erythritol, and POE / POP random copolymer methyl ether.

[0011] Furthermore, the cooling composition may also contain an excess of water.

[0012] Furthermore, the peppermint and its derivatives are selected from one or more of menthol, menthol PCA ester, menthol lactate, menthol acetate, menthone glycerol ketal, menthoxypropylene glycol, menthyl alkyl ethylamine, peppermint (MENTHA ARVENSIS) leaf oil, field peppermint (MENTHA ARVENSIS) leaf oil, peppermint (MENTHA HAPLOCALYX) extract, peppermint (MENTHA HAPLOCALYX) oil, eucalyptus essential oil, eucalyptus leaf essential oil, cypress essential oil, and methyl diisopropyl propionamide; even further, the peppermint and its derivatives are selected from one or more of menthol, menthoxypropylene glycol, and menthol acetate.

[0013] Furthermore, the matsutake extract comes from matsutake mushrooms, also known as pine mushrooms or pine oyster mushrooms, a precious fungus. It has a delicious flavor, is rich in nutrients, and possesses high medicinal and dietary value. Further, the matsutake mushroom is selected from Himalayan matsutake, and the matsutake extract is selected from active ingredients extracted from matsutake mushrooms from the Himalayan region. The Himalayan matsutake extract is prepared by the following method: Himalayan matsutake raw materials are pulverized, extracted in a high-temperature water bath, centrifuged to obtain the supernatant filtrate, filtered, and the resulting liquid is the matsutake extract. The liquid is frozen and then vacuum dried to obtain the matsutake extract.

[0014] Furthermore, the solid-liquid ratio during water extraction is 1:(5-12), for example 1:10; The water extraction temperature is preferably 42–90°C, for example 45 or 85°C; more preferably 42–50°C.

[0015] The water extraction time is 1 to 5 hours, for example, 3 hours; The centrifugation conditions are 5000–8000 rpm for 0.5–2 h, for example: 10000 rpm for 1 h; The diameter of the filter membrane used in the filtration process is 0.1-1 μm, for example, 0.45 μm; The preferred freezing time for the filtrate is 8-24 hours, for example, 15 hours; The preferred conditions for vacuum drying are -50~10℃ and a time of 2~8 days, for example, -20℃ for 7 days.

[0016] The matsutake mushroom extract described in this invention contains 30%-50% protein and 20%-30% polysaccharides; preferably 40%-50% protein and 20%-30% polysaccharides; % refers to the percentage of protein and polysaccharides by mass relative to the total mass of the matsutake mushroom extract. The polysaccharide content is tested using the phenol-sulfuric acid method, and the protein content is tested using a BCA kit. This invention also provides a composition enhancing the cooling effect of the above-mentioned plants for preparing products with a cooling effect, and at least one product with a cooling effect.

[0017] The present invention also provides a refreshing mouthwash, wherein the mouthwash comprises the following ingredients: 1-15% liquid sorbitol, 0.01-0.08% cetylpyridinium chloride, 0.01-0.3% sodium benzoate, 0.01-0.05% trichlorogalactose, 0.03-0.05% sodium citrate, 1-8% 1,3-propanediol, 0.01-1% menthol, 0.1-1% PEG40 hydrogenated castor oil, 0.01-2% matsutake mushroom extract, and the balance being water.

[0018] Furthermore, the mouthwash contains the following ingredients: 8-12% liquid sorbitol, 0.05-0.01% cetylpyridinium chloride, 0.2-0.3% sodium benzoate, 0.01-0.03% trichlorogalactose, 0.03-0.05% sodium citrate, 4-6% 1,3-propanediol, 0.05-0.02% menthol, 0.8-1.2% PEG40 hydrogenated castor oil, 0.025-0.5% matsutake mushroom extract, and the balance being water.

[0019] The present invention also provides a cooling and moisturizing water, wherein the moisturizing water comprises the following ingredients: 1-5% butylene glycol, 1-5% 1,3-propanediol, 0.01-1% sodium hyaluronate, 0.1-1% betaine, 1-5% ethoxydiethylene glycol, 0.01-0.1% menthol oxypropanediol, 0.1-1% PEG40 hydrogenated castor oil, 0.01-1% matsutake mushroom extract, and the balance being water.

[0020] The present invention also provides a cooling and moisturizing gel, wherein the moisturizing gel comprises the following ingredients: 1-5% butylene glycol, 1-5% 1,3-propanediol, 0.01-1% sodium hyaluronate, 0.1-1% ammonium acryloyldimethyl taurate / VP copolymer, 0.1-1% betaine, 1-5% ethoxydiethylene glycol, 0.01-0.1% menthol propylene glycol, 0.1-1% PEG40 hydrogenated castor oil, 0.01-1% matsutake mushroom extract, and the balance being water.

[0021] The present invention also provides the above-mentioned plant cooling-enhancing composition for preparing a product with a cooling effect, and at least one product with a cooling effect.

[0022] The cooling and enhancing composition of the present invention may be an additive, and / or a cosmetic, and / or an oral beauty product, and / or a health product, and / or a food, and / or a pharmaceutical product, and may be in a state including but not limited to liquid, solid, oil, powder, emulsion, paste, cream, gel, aerosol, or powder mist.

[0023] As mentioned above, cosmetics refer to daily chemical industrial products applied to the skin, hair, nails, lips, and other human body surfaces by rubbing, spraying, or other similar methods for the purpose of cleansing, protecting, beautifying, and modifying. Based on their efficacy, cosmetics can be categorized as follows: cleansing cosmetics (used to cleanse the skin), skincare cosmetics (such as cleansing creams, facial cleansers, bath products, shampoos, conditioners, shaving creams, etc.), basic cosmetics (basic treatments for the face and hair before makeup, such as various face creams, lotions, toners, masks, hair creams, hairsprays, etc.), beauty cosmetics (beautification products for the face and hair, such as blush, lipstick, eyeshadow, hair dyeing, perming, styling, and fixing products), and therapeutic cosmetics (daily chemical products that fall between pharmaceuticals and cosmetics, such as cooling and deodorizing products). According to their external form, products can be categorized as follows: odor-removing, spot-removing, sun protection, body shaping, hair growth, hair removal, hair dyeing, insect repellent, olive extract, etc.; liquids (such as facial cleanser, bath gel, shampoo, toner, perfume, cleansing water, makeup remover, serum, essence, etc.); lotions (such as honey, milk, hair conditioner, essence lotion); creams (such as face cream, foundation cream, shampoo, concealer, hair treatment cream, essence cream, makeup primer); powders (such as face powder, talcum powder, loose powder, cleansing powder, setting powder); block powders (such as pressed powder, blush powder, lipstick, hair wax); and oils (such as makeup remover oil, body oil, hair oil, essence oil).

[0024] As mentioned above, when used as a health product, it can be prepared into powders, tablets, capsules, liquid preparations, gels, etc., and can also be prepared into tea bags, beverages, candies, etc.

[0025] As mentioned above, when used as pharmaceuticals, they can be classified according to the dispersion system into: solution type (a homogeneous dispersion system in which the drug is dispersed in a dispersion medium in a molecular or ionic state (particle diameter less than 1 nm), also known as a low molecular weight solution, such as aromatic aqueous solutions, solutions, syrups, glycerin preparations, liniments, injections, etc.); colloidal solution type (a homogeneous dispersion system mainly composed of high molecular weight substances (particle diameter between 1 and 100 nm) dispersed in a dispersion medium, also known as a high molecular weight solution, such as colloids, colloids, coatings, etc.); and emulsion type (a non-colloidal solution system in which oil-based drugs or drug oil solutions are dispersed in a dispersion medium in a droplet state). Uniform dispersion systems include oral emulsions, intravenous emulsions, and topical liniments. Suspension systems are non-uniformly dispersed systems where solid drugs are dispersed in a dispersion medium as particles, such as mixtures, lotions, and suspensions. Gaseous dispersion systems (dispersion systems where liquid or solid drugs are dispersed in a gaseous dispersion medium as particles, such as aerosols) are also included. Particulate dispersion systems (drugs dispersed in liquid or solid states as particles of different sizes, such as microspheres, microcapsules, and nanocapsules) are also included. Solid dispersion systems (dispersion systems where solid drugs exist as aggregates, such as tablets, powders, granules, capsules, and pills). Beneficial effects

[0026] The plant-based cooling synergistic composition disclosed in this invention can enhance the cooling effect by increasing the rate of increase of TRPM8 fluorescence intensity and prolonging the duration of the peak TRPM8 fluorescence intensity enhanced by menthol. Therefore, the two can synergistically enhance the speed of cooling sensation, increase the intensity of cooling and prolong the cooling time, thus significantly improving the cooling effect.

[0027] The plant-based cooling synergistic composition disclosed in this invention can improve the taste of oral cooling products by reducing the amount of traditional menthol-based cooling agents added, and can also improve the irritation, burning, and pain caused by cooling agents.

[0028] The plant-based cooling synergistic composition disclosed in this invention can enhance the mildness of cooling products while introducing the efficacy of matsutake mushroom extract itself, thus bringing more commercial value to cooling products. Attached Figure Description

[0029] Appendix Figure 1 Comparison of cell fluorescence intensity 30 seconds after adding test sample: (Where a represents NT, b represents 200 μM menthol, c represents 0.02% matsutake mushroom extract, and d represents 200 μM menthol + 0.02% matsutake mushroom extract) Appendix Figure 2 Comparison of cell fluorescence intensity statistics 30 seconds after adding test sample: Appendix Figure 3 Comparison of cell fluorescence intensity 10 minutes after adding test sample: (Where a represents NT, b represents 200 μM menthol, c represents 0.02% matsutake extract, and d represents 200 μM menthol + 0.02% matsutake) Appendix Figure 4 Comparison of cell fluorescence intensity statistics 10 minutes after adding test samples Detailed Implementation

[0030] The present invention is further illustrated below by way of embodiments, but the invention is not limited to the scope of the embodiments described herein. Experimental methods in the following embodiments that do not specify specific conditions were performed according to conventional methods and conditions, or as selected according to the product instructions.

[0031] Example 1: Three different matsutake mushroom extracts and their preparation methods

[0032] 1. Himalayan Matsutake Extract: Weigh 1 kg of whole matsutake mushrooms from the Himalayas, dry them at 40°C for 8 hours, pulverize them into a 10-mesh pulverizer, add 10 kg of water for extraction (solid-to-liquid ratio 1:10, w / w), extract at 80°C in a water bath for 2 hours, centrifuge at 5000 rpm for 40 minutes, and filter the supernatant through a 0.45 μm filter membrane. The resulting liquid is the matsutake extract. Freeze at -20°C overnight, and finally vacuum dry for 7 days. The resulting powder is Himalayan matsutake extract one.

[0033] Tests showed that the matsutake mushroom extract contained 32% protein and 25% polysaccharides.

[0034] 2. Himalayan Matsutake Extract II: 1 kg of whole matsutake mushrooms from the Himalayas were weighed, dried at 40°C for 8 hours, pulverized using a 10-mesh pulverizer, and extracted with 10 kg of water at a material-to-liquid ratio of 1:10 (w / w). The extraction temperature was 45°C, and the extraction was carried out in a water bath for 2 hours. After centrifugation at 5000 rpm for 40 minutes, the supernatant was filtered through a 0.45 μm filter membrane, and the resulting liquid was the matsutake extract. This extract was then frozen at -20°C overnight and finally vacuum-dried for 7 days to obtain the powder, which is the Himalayan matsutake extract II. Analysis showed that this matsutake extract contained 45% protein and 24% polysaccharides.

[0035] 3. Himalayan Matsutake Extract (Part Three): One kilogram of whole matsutake mushrooms from the Himalayas was weighed, dried at 40 degrees Celsius for 8 hours, pulverized using a 10-mesh pulverizer, and extracted with 10 kilograms of water at a material-to-liquid ratio of 1:10 (w / w). The extraction temperature was 45 degrees Celsius, and the extraction was carried out in a water bath for 2 hours. After centrifugation at 5000 rpm for 40 minutes, the supernatant was filtered through a 0.45 μm filter membrane. The resulting liquid was the matsutake extract. The pH was adjusted to 7.5, and then 3% protease was added for enzymatic hydrolysis. After hydrolysis, the extract was frozen at -20 degrees Celsius overnight, and finally vacuum dried for 7 days. The resulting powder was the Himalayan matsutake extract. Analysis showed that this matsutake extract contained 25% protein and 24% polysaccharides.

[0036] Example 2: Preparation and testing of cooling synergistic composition Compositions of matsutake extract and menthol were prepared using different processes in Example 1. The formulations of each cooling synergistic composition are shown in Table 1. The strength of the cooling synergistic effect of different processes on menthol and the cooling synergistic effect of matsutake extract on similar menthol cooling agents such as menthol or menthol lactate were compared.

[0037] The preparation process of the cooling composition is as follows: Add the solubilizer, the corresponding type and weight of menthol-based cooling agent, and the humectant to the beaker and stir until dissolved. Add water to the beaker and mix well. Add the corresponding weight parts of different matsutake mushroom extracts and stir to mix evenly; the cooling and synergistic composition is obtained.

[0038] Table 1 Cooling Synergistic Compositions

[0039]

[0040] The cooling compositions prepared according to Table 1 were applied to the back of the hand, and the speed at which a cooling sensation was produced, the intensity of the cooling effect, the duration of the cooling sensation, and the gentleness of the product during application were evaluated. A scoring system was used. Specific evaluation indicators are as follows: Cooling intensity: 1~5 points reflects the intensity of the cooling sensation perceived by the skin after using the test product. The higher the score, the cooler the sample is perceived to be.

[0041] Mildness: 1~5 points, reflecting the skin's mildness to the test product, i.e. whether it will cause discomfort such as redness, swelling, itching, stinging, etc. The higher the score, the milder it is.

[0042] Cooling sensation speed: 1~5 points, which reflects how quickly the skin perceives the cooling sensation of the test product. The higher the score, the faster the cooling sensation is perceived.

[0043] Cooling duration: Record the length of time the residual cooling sensation on the skin lasts.

[0044] Irritation: 1-5 points. This indicates the degree of discomfort experienced by the skin when using the cooling composition, such as whether the skin feels noticeably itchy, whether it is accompanied by a slight stinging sensation, or whether it turns red. The higher the score, the stronger the irritation.

[0045] The scoring results are shown in Table 2.

[0046] Table 2 Comparison of Cooling Effects of Cooling Compositions

[0047] As shown in Table 2, matsutake mushroom extract alone does not produce a cooling sensation and is gentle and non-irritating when used.

[0048] While adding 0.05% of menthoxypropylene glycol, menthol, or menthol lactate alone can provide a certain cooling sensation to the skin, the cooling sensation is produced slowly, the intensity is low, the cooling sensation disappears quickly, and it can easily cause slight irritation to the skin.

[0049] When matsutake mushroom extracts prepared by different extraction methods are combined with menthol, the overall cooling sensation of the composition is significantly enhanced during use. This not only increases the intensity of the cooling sensation but also significantly prolongs its duration. Simultaneously, the cooling-enhancing composition improves the gentleness of the cooling effect during use, resulting in no noticeable skin irritation.

[0050] Of the three extraction methods, the matsutake extract obtained by method two showed the most significant effect in promoting a cooling sensation. When used, it resulted in a faster rate of cooling on the skin, a longer duration of cooling, a higher cooling intensity, and better gentleness. While the matsutake extract obtained by method three also had some cooling effect, it was the weakest. Furthermore, the matsutake extract prepared by method two could further enhance the cooling effect of menthol and menthol lactate.

[0051] If a cooling synergistic composition with (0.05% matsutake extract and 0.05% menthol) is required to achieve essentially the same cooling effect, 0.16% menthol needs to be added separately, tripling the amount. This would significantly reduce the mildness and irritation of the cooling composition, while also increasing the cost of menthol-based raw materials.

[0052] Example 3: Study on the cooling effect mechanism of the cooling synergistic composition TRPM8 (Transient Receptor Potential Melastatin 8) is an ion channel protein belonging to the transient receptor potential (TRP) channel family. It plays a crucial role in sensing cold and stimulation by coolants such as menthol. TRPM8 is sensitive to various chemical coolants, such as menthol, camphor, and isoamyl acetate; these substances activate the TRPM8 channel, producing a cooling sensation.

[0053] The activation ability of menthol, different concentrations of matsutake mushroom extract, and their compound compositions on TRPM8 was evaluated by detecting calcium ion influx in vitro. When TRPM8 is activated, calcium ion influx increases, leading to enhanced fluorescence signals. Therefore, higher fluorescence intensity indicates stronger activation ability of TRPM8. The calcium influx detection method involves capturing fluorescence images and quantitatively calculating the changes in fluorescence intensity at individual pixels.

[0054] 1. Sample preparation 1.1 Preparation of Menthoxypropylene Glycol Stock Solution: Menthoxypropylene glycol was diluted to 5 mM (0.12%) with anhydrous ethanol, filtered through a 0.22 μm PES membrane, and stored at 4°C. Under this model, the cytotoxicity of menthol was measured; cell viability was 40% at 400 μM. Therefore, a concentration of 200 μM menthol (cell viability 80%) was used to measure the stimulatory or depressant activity of TRPM8.

[0055] 1.2 Preparation of Matsutake Extract Storage Solution: Matsutake mushroom extract powder was dissolved in ultrapure water to prepare an aqueous solution of 100 mg / ml (10%), filtered through a 0.22 μm PES membrane, and stored in a refrigerator at 4°C.

[0056] 1.3 Preparation of working solution for the test sample: Dilute the test samples with PBS to the detection concentration. The test samples and concentrations are shown in the table below: Table 3. Sample names and detection concentrations for TRPM8

[0057] 2. Cell Culture and Processing Human immortalized keratinocytes (HaCaT) were resuscitated from liquid nitrogen and cultured in DMEM medium (Dulbecco's Modified Eagle Medium, Gibco + 10% fetal bovine serum (Gibco) + 1% antibiotic-antifungal-antibiotic solution) until 90% confluence. HaCaT cells were then digested with trypsin-EDTA (0.05%) containing phenol red, and seeded at a density of 1*10⁵ cells / well in 12-well plates, and incubated statically overnight at 37°C with 5% CO₂.

[0058] 3. Detection of calcium ion fluorescent probes 3.1 Incubation of the calcium ion fluorescent probe: Fluo-4 AM (2 mM calcium ion fluorescent probe, Beyotime) was diluted 1:400 with PBS and added to each well of a plate. The plates were incubated at 37°C with 5% CO2 for 30 minutes. After incubation, the cells were rinsed with PBS, the PBS was removed, and this process was repeated three times.

[0059] 3.2 Sample addition and data acquisition: The sample solution was added to each well in the order shown in Table 3. The fluorescence signal emitted by the cells was continuously observed under excitation light of 488 nm. The images were taken at 30 seconds and 10 minutes after the sample was added.

[0060] 4. Data Statistics and Analysis ImageJ was used to analyze the fluorescence images and statistically analyze the fluorescence intensity.

[0061] The experimental results are shown in Tables 4 and 5, and appendix. Figure 1-4 Analysis.

[0062] Table 4. Statistical table of cell fluorescence intensity 30 seconds after sample addition

[0063] (* indicates p < 0.05 compared to the untreated group; & indicates p < 0.05 compared to the single sample) As can be seen from the data in Table 4, within the detection concentration range, 30 seconds after sample addition, both matsutake extract and the combination of matsutake extract and menthol could rapidly activate the calcium ion influx induced by TRPM8. At this time, there was no significant difference between menthol alone and the control group, indicating that the combined composition activated TRPM8 faster.

[0064] Statistical analysis of calcium ion influx intensity showed that the compounded compositions significantly enhanced calcium ion influx compared to matsutake extract alone or menthol alone. Within the aforementioned detection range, the combination of "menthol 200 μM (equivalent to 0.0046%) + matsutake 0.02% - 30 s" showed the best effect.

[0065] Table 5. Statistics of cell fluorescence intensity 10 min after sample addition

[0066] (* indicates p < 0.05 compared to the untreated group; & indicates p < 0.05 compared to the single sample) As shown in Table 5, within the detection concentration range, both menthol and the matsutake menthol-propanediol combination could continuously activate TRPM8 and induce calcium ion influx 10 minutes after sample addition. The combination had a significantly longer-lasting effect on enhancing calcium ion influx than the individual samples. Among them, within the above detection concentration range, the combination of "menthol-propanediol 200 μM (equivalent to 0.0046%) + matsutake 0.02% - 10 min" showed the best sustained effect.

[0067] In summary, the combination of menthol and matsutake mushroom extract can activate TRPM8 channel-induced calcium ion influx, resulting in stronger and more sustained TRPM8 channel activation. Furthermore, the combination is more effective than either menthol or matsutake mushroom extract alone.

[0068] Example 4: Application of the Cooling Composition 1: Cooling mouthwash and its formula To further evaluate the synergistic cooling effect of the cooling composition, a mouthwash containing the composition and its preparation method are provided. The cooling mouthwash is prepared according to the formulation and subsequent steps in Table 6.

[0069] Table 6 Refreshing Mouthwash Formula

[0070] The preparation process of mouthwash: 1. Add the raw materials (1-7) to the beaker and stir until clear; 2. After mixing the raw materials (8-10) evenly, add phase A, stir until clear, and then filter out the material.

[0071] The duration of the cooling sensation in the mouth and the overall feeling of using the mouthwash were evaluated after rinsing. The evaluation results are shown in Table 7.

[0072] Table 7 Evaluation of the user experience of the refreshing mouthwash

[0073] As shown in Table 7, when other ingredients and contents are basically the same, the mouthwash with the added composition has a significantly longer cooling duration and a more obvious immediate breath freshening effect compared with mouthwash with menthol alone. At the same time, the effect of 0.025% matsutake extract + 0.05% menthol is better than that of 0.15% menthol alone. It is mild and cool when used, and does not have the bitter taste that comes with higher menthol content.

[0074] Application Example 2: Refreshing Moisturizing Water To further evaluate the synergistic cooling effect of the cooling composition, a refreshing moisturizing water containing the composition and its preparation method are provided. The refreshing moisturizing water is prepared according to the formulation and subsequent steps in Table 8.

[0075] Table 8 Refreshing Moisturizing Water Formula

[0076] Furthermore, the preparation process of the moisturizing water: Add raw materials numbered (2-4) to a beaker and stir until dissolved and clear; Add ingredient number (5) to step 1 and stir to disperse evenly; Add the raw materials (1, 6, 7) to the above beaker and stir until they are mixed evenly; Dissolve the raw materials (8, 9, 10) by stirring until clear and transparent, then add them to the beaker above and stir until they are mixed evenly and transparently. Add the raw material number (11) to the beaker as needed, stir until clear, and then filter out the material.

[0077] Apply the refreshing moisturizing toner to the skin and evaluate its effectiveness according to the aforementioned criteria. The evaluation results are shown in Table 9 below: Table 9. Effects of using the refreshing moisturizing toner

[0078] As shown in Table 9, when other ingredients and contents are basically the same, compared with moisturizing water containing only menthol, the moisturizing water containing the combination of matsutake mushroom extract and menthol has a significantly longer cooling speed, longer cooling duration, and significantly increased cooling intensity. It can help relieve skin discomfort caused by high temperature, sun exposure, or inflammation, and achieve a refreshing and long-lasting moisturizing effect.

[0079] Application Example 3: Cooling and Moisturizing Gel To further evaluate the synergistic cooling effect of the cooling composition, a cooling and moisturizing gel containing the composition and its preparation method are provided. The cooling and moisturizing gel is prepared according to the formulation and subsequent steps in Table 10.

[0080] Table 10 Cooling Gel Recipes

[0081] Furthermore, the preparation process of the cooling gel: Add raw materials numbered (2-4) to a beaker and stir until dissolved and clear; Add the raw materials (5, 6) to step 1 and stir to disperse them evenly; Add the raw materials (1, 7, 8) to the above beaker and stir to mix evenly; Dissolve the raw materials (9, 10, 11) by stirring until clear and transparent, then add them to the beaker above and stir until they are mixed evenly and transparently. Add the raw material number (12) to the beaker as needed, stir until clear, and then filter out the material.

[0082] The cooling and moisturizing gel was then applied to the skin, and the effects were evaluated according to the aforementioned standards. The results are shown in Table 11.

[0083] Table 11 User experience with the cooling gel

[0084] As shown in Table 11, when other ingredients and contents are basically the same, compared with the cooling gel with menthol alone, the cooling gel with the added composition has a significantly increased cooling speed, cooling duration, and cooling intensity, providing immediate cooling and helping to relieve skin discomfort caused by high temperature, sun exposure, or inflammation.

[0085] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A plant-based cooling and synergistic composition, characterized in that, It contains the following components by mass fraction: Peppermint and its derivatives: 0.001%–1%; Matsutake mushroom extract 0.001-1%.

2. The plant-based cooling and synergistic composition as described in claim 1, characterized in that, The content of the peppermint and its derivatives is 0.0045-0.5%, and the content of the matsutake extract is 0.0045-0.5%.

3. The plant-based cooling and synergistic composition as described in claim 1, characterized in that, The composition further comprises a solubilizer and / or a humectant and the balance water; wherein the solubilizer content is 0.1-10% and is selected from poloxamer 184, octyl dodecyl alcohol polyether-16, polysorbate-80, PPG-6-decyl tetradecyl alcohol polyether-30, PEG-60 hydrogenated castor oil, PPG-13-decyl tetradecyl alcohol polyether-24, polysorbate-20, PEG-40 hydrogenated castor oil, polyglycerol-10 laurate, PEG-40 Hydrogenated castor oil and one or more of PPG-26-butanol polyether-26; the humectant content is 0.1-10%, selected from one or more of ethanol, polyethylene glycol, glycerin, 1,3-butanediol, pentanediol, 1,3-propanediol, sorbitol, maltitol, ethoxydiethylene glycol, diglyceride (EO)PO ((ethylene oxide)propylene oxide) adduct, trehalose, erythritol, and POE / POP random copolymer methyl ether.

4. The plant-based cooling and synergistic composition according to claims 1-3, characterized in that, The peppermint and its derivatives are selected from one or more of menthol, menthol PCA ester, menthol lactate, menthol acetate, menthone glycerol ketal, menthoxypropylene glycol, menthyl carbamoyl ethylamine, peppermint (MENTHA ARVENSIS) leaf oil, field peppermint (MENTHA ARVENSIS) leaf oil, peppermint (MENTHA HAPLOCALYX) extract, peppermint (MENTHA HAPLOCALYX) oil, eucalyptus essential oil, eucalyptus leaf essential oil, cypress essential oil, and methyl diisopropyl propionamide; further, the peppermint and its derivatives are selected from one or more of menthol, menthoxypropylene glycol, and menthol lactate; the matsutake mushroom extract is Himalayan matsutake mushroom extract.

5. The plant-based cooling and synergistic composition as described in claim 4, characterized in that, The Himalayan matsutake extract was prepared by the following method: After the matsutake mushroom raw material is crushed, it is extracted in a water bath at high temperature. The supernatant is obtained by centrifugation, and the filtrate is filtered to obtain the matsutake mushroom extract. The liquid obtained is frozen and then vacuum dried to obtain the matsutake mushroom extract.

6. The plant-based cooling and synergistic composition as described in claim 5, characterized in that, The solid-liquid ratio during extraction is 1:(5-12); The extraction temperature is 42–90°C, preferably 42–50°C; The extraction time is 1 to 5 hours; The centrifugation conditions are preferably 5000–8000 rpm for 0.5–2 h; The diameter of the filter membrane shown in the filtration diagram is 0.1–1 μm. The optimal freezing time for the filtrate is 8–24 hours. The vacuum drying conditions shown are -50~10℃, and the time is 2~8 days.

7. The plant-based cooling and synergistic composition as described in claim 6, characterized in that, The matsutake mushroom extract contains 30%–50% protein and 20%–30% polysaccharides; preferably 40%–50% protein and 20%–30% polysaccharides, where % represents the percentage of protein and polysaccharides by mass relative to the total mass of the matsutake mushroom extract.

8. The plant-based cooling synergistic composition according to any one of claims 1-7 is used to prepare a product having a cooling effect.

9. At least one product having a cooling effect contains the composition according to any one of claims 1-7.

10. The application according to claim 8 or the product according to claim 9, characterized in that, The product is at least one of the following: additives, cosmetics, oral beauty products, health products, food, and medicine.

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