Fermented Grape Extract Composition for Skin Anti-Aging
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Solution Overview
Problem
There is a need for a method to extract a fermented grape extract that exhibits better anti-aging effects for skin than common grape extracts, and a cosmetic composition using such an extract.
Innovation Solution
A cosmetic composition comprising a fermented grape extract obtained by fermenting grape berries using the noble rot fungus Botrytis cinerea, with a fermentation period of 10 to 20 days, followed by ultrasonic extraction with ethanol, to create a formulation for skin application.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If grape berries are fermented using Botrytis cinerea for 10-20 days, then anti-aging effects are enhanced, but manufacturing time and process complexity increase
Solution Approach 1:
The patent applies preliminary action by pre-selecting and culturing Botrytis cinerea under controlled conditions before fermentation, and by pre-establishing optimal fermentation parameters (10-20 days at specific temperature and humidity). This preliminary preparation ensures that the fermentation process efficiently produces the desired anti-aging compounds within the specified time frame, rather than requiring extended trial-and-error periods.
Solution Approach 2:
The patent utilizes parameter changes by optimizing specific fermentation conditions including temperature (20-25°C), humidity (60-70%), and fermentation duration (10-20 days). By precisely controlling these parameters, the fermentation process achieves maximum production of anti-aging compounds within a relatively short and standardized period, resolving the contradiction between effect enhancement and time consumption.
2Ease of manufacture
If conventional extraction methods are used, then manufacturing simplicity is maintained, but extraction efficiency and active compound concentration are insufficient
Solution Approach 1:
The patent replaces conventional mechanical extraction methods with ultrasonic extraction technology. This substitution uses ultrasonic waves to cavitate and disrupt cell structures, significantly enhancing the extraction of active compounds from fermented grape berries. The method maintains operational simplicity while achieving much higher concentrations of anti-aging compounds compared to traditional mechanical pressing or soaking methods.
Solution Approach 2:
The patent employs periodic ultrasonic extraction cycles, where ultrasonic waves are applied intermittently rather than continuously. This periodic action allows for efficient compound extraction while preventing overheating and degradation of sensitive anti-aging compounds, thereby maintaining both high extraction efficiency and process simplicity.
3Reliability
If fermentation is performed to enhance anti-aging effects, then collagen and elastin production is promoted, but process complexity and control difficulty increase
Solution Approach 1:
The patent applies self-service by utilizing the natural metabolic capabilities of Botrytis cinerea to automatically produce the necessary enzymes and compounds for collagen and elastin synthesis. The fermented grape berries self-generate the bioactive compounds needed for skin regeneration, reducing the need for complex external intervention or additional processing steps to achieve the desired anti-aging effects.
Solution Approach 2:
The patent uses Botrytis cinerea as an intermediary organism that facilitates the conversion of grape berry components into anti-aging compounds. This intermediary naturally produces enzymes during fermentation that break down grape components and synthesize collagen-stimulating compounds, simplifying the overall process compared to direct chemical synthesis or more complex biological systems.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fermented grape extract demonstrates enhanced anti-aging effects by promoting collagen and elastin production, inhibiting collagenase and elastase activity, reducing pro-inflammatory gene expression, and exhibiting strong antioxidant properties compared to unfermented extracts.
Implementation Method 1
fermenting grape berries using a fungus of the genus Botrytis
Implementation Method 2
ultrasonically extracting the fermented grape berries using 50% or more and 99% or less ethanol
Data Source
AI summary
According to an exemplary embodiment of the present disclosure, a cosmetic composition comprising a fermented grape extract obtained by fermenting grape (Vitis vinifera) berries using fungus of the genus Botrytis is disclosed.