CN110946792A - Quinoa fermented product and application thereof - Google Patents

Abstract

The invention discloses quinoa fermented product and application thereof in cosmetics. The quinoa fermented product is prepared by taking a shelled quinoa grain raw material and lactobacillus and/or saccharomycetes as fermentation strains through a biological fermentation method. The preparation process comprises the steps of mixing the crushed quinoa powder with water uniformly, adding strains after series of processes such as liquefaction, saccharification and the like, sealing, and centrifugally filtering the fermentation product to obtain the quinoa fermentation liquor. The quinoa fermented product disclosed by the invention can effectively resist the damage of free radicals to skin cells, reduce the generation of melanin of melanocytes, and play a role in regulating skin pigmentation and brightening skin color. The quinoa fermented product disclosed by the invention is compounded with other active ingredients such as oligopeptide and collagen to prepare a series of products, and has remarkable whitening and skin brightening effects.

Description

Quinoa fermented product and application thereof

Technical Field

The invention belongs to the field of microbial fermentation and cosmetics, and particularly relates to a quinoa fermented product and application of the quinoa fermented product in cosmetics.

Background

Quinoa (Chenopodium qod), also known as quinoa, a plant of Chenopodium genus of amaranthaceae, native to the alpine region of andes mountain in south america, has a planting history of about 5000-7000 years, and is one of the main food crops that local signets are highly advocated.the Food and Agricultural Organization (FAO) of the united nations considers quinoa to be the only one monomer plant that can satisfy the basic nutritional requirements of the human body, and recommends quinoa to be the most complete nutritional perfect food for humans.the grain protein content harvested after planting in the southern hai at low latitudes is higher than that grown in the western Shanxi region at high latitudes, the highest protein content in the domestic quinoa material is Chenopodium taiwanesei with a crude protein content of 22.03%, for research on quinoa variety collected from abroad, the protein content in a variety produced in peruvian area at low latitudes is significantly higher than that in the Viviana and the northern area and Virgia variety of quinoa variety is rich in protein, and the dietary content of vitamin, especially a vitamin, a vitamin-enriched variety, a vitamin-enriched dietary, vitamin-enriched food, vitamin-enriched crop, vitamin-enriched quinoa vitamin-enriched crop, and vitamin-enriched food, especially vitamin-vitamin.

The human skin stratum corneum lipid mainly contains 25% of cholesterol, 40% of ceramide and 25% of free fatty acid, and the main reason that the skin can keep not rough and dry is that the skin stratum corneum contains natural moisture-keeping components, mainly amino acid, lactic acid, mineral substances and the like. The composition proportion of amino acids in the quinoa nutritional ingredients is close to that of amino acids in human skin, and the quinoa nutritional ingredients are emitted from similar compatible angles, so that the quinoa nutritional ingredients are favorably absorbed and utilized by the skin when being externally used.

At present, quinoa nutrient components, such as quinoa night skin-refreshing essence and quinoa tightening and lifting mask of chenopodium quinoa of Kogyuchi skin specialist series, are commercially available, and the quinoa tightening and lifting mask is prepared from quinoa seed extract serving as a raw material. However, quinoa added to these cosmetics is not a fermentation product, but mainly utilizes the characteristic of high fiber content of quinoa, and is not used for whitening efficacy.

Disclosure of Invention

In order to solve the problems, the invention provides a quinoa fermented product and application thereof in cosmetics. Compared with the commercially available quinoa seed extract without secondary treatment of quinoa by microorganisms, the quinoa fermented product of the present invention uses quinoa as a raw material (preferably quinoa produced in Hainan at low latitude, which has a high plant protein content), and uses a biological fermentation method, uses multiple enzymes in a microorganism body to decompose macromolecular substances of a plant into small molecules and cell walls, thereby obtaining various nutrient elements in plant cells. The whole fermentation process is not added with any preservative, pigment, hormone, chemical reagent and the like, is beneficial to the absorption of skin to nutrient substances, and has safe, effective and nontoxic skin care.

Thus, the present invention provides the following:

1. quinoa fermented product, which can be obtained by microbial fermentation after pulverizing, liquefying and saccharifying quinoa hulled wheat seeds.

2. The quinoa fermented product according to the above 1, wherein

(1) A step of gelatinizing is also included before the liquefaction;

(2) the step of gelatinization is completed by adding deionized water and anhydrous calcium chloride, and then stirring and heating;

(3) the liquefaction is accomplished by adding α -amylase;

(4) the saccharification is accomplished by adding a saccharifying enzyme; and/or

(5) The method also comprises the steps of breaking microbial thalli, centrifuging and filtering after the microbial fermentation is finished.

3. The quinoa fermented product according to the above 1, wherein

(1) The quinoa is white quinoa, black quinoa, red quinoa or a mixture thereof;

(2) the microorganism is selected from prokaryotic or eukaryotic microorganisms or a combination thereof, preferably one or more of yeast and lactic acid bacteria, more preferably lactic acid bacteria; particularly, the microorganism (fermentation strain) is one or two or more of yeast and lactic acid bacteria. Preferably, the lactobacillus is mixed strain, the mixed strain at least comprises two strains of streptococcus thermophilus and lactobacillus bulgaricus, or one or more of lactobacillus acidophilus, bifidobacterium or lactobacillus casei is added;

(3) the quinoa fermentation product is a filtrate of fermentation liquor containing or not containing thallus lysis components of the fermented microorganisms, and optionally the filtrate can be further freeze-dried into a freeze-dried powder form; and/or

(4) The quinoa fermented product comprises quinoa polypeptide, human body essential amino acids, quinoa saponin, quinoa polysaccharide, quinoa polyphenol and mineral elements.

4. Use of quinoa ferment according to any one of the above 1-3 for the preparation of a pharmaceutical/cosmetic composition for scavenging free radicals.

5. Use of the quinoa fermented product according to any one of the above 1-3 in the preparation of a pharmaceutical/cosmetic composition for reducing melanin production of melanocytes.

6. Use of quinoa ferment according to any of the above 1-3 for the preparation of a pharmaceutical/cosmetic composition for reducing the activity of protease activated receptor-2 (PAR-2).

7. Use of the quinoa fermented product according to any one of the above 1-3 for the preparation of a skin whitening cosmetic for regulating skin pigmentation.

8. Use according to any one of the above 4-7, wherein the cosmetic is in a form selected from: cream, mask, eye cream, essence, face wash, bath lotion, sunscreen cream, lotion, skin base solution, spray, massage cream, osmotic emulsion or floral water.

9. The use according to the above 8, wherein the quinoa fermented product accounts for 0.001-100%, preferably 1-50%, more preferably 1-20% of the total weight of the cosmetic.

10. A method of preparing the quinoa ferment according to any one of the above 1-3, the method comprising the steps of:

(1) pulverizing hulled semen Tribuli, and sieving;

(2) weighing quinoa wheat powder, and pasting;

(3) adding α -amylase, liquefying at 70-85 ℃, cooling after liquefying, and adjusting the pH value;

(4) heating to 55-60 ℃, adding saccharifying enzyme, keeping the temperature for saccharification, cooling, adjusting the pH, sterilizing at high pressure and cooling;

(5) activating a fermentation strain by using sterile saccharification liquid for 15-30 min, inoculating the activated strain into the sterile saccharification liquid, standing and culturing at 30-40 ℃, and fermenting; and

(6) and filtering to remove quinoa residues after fermentation is finished, optionally crushing thalli, centrifuging to obtain supernatant, and filtering for sterilization to obtain the quinoa fermented product.

The quinoa fermented product disclosed by the invention can effectively resist the damage of free radicals to skin cells, reduce the generation of melanin of melanocytes, regulate skin pigmentation, and achieve the effects of brightening skin and whitening skin. In addition, experiments prove that the quinoa fermented product has a free radical scavenging effect, can block the invasion of free radicals to skin cells, inhibits the generation of melanin of melanocytes, and achieves the effect of whitening skin. Without being bound to a particular theory, it is believed that quinoa is rich in polyphenols, but active ingredients in quinoa, such as oxalic acid, are often present in a bound form and are generally not easily extracted. In the invention, after the microbial fermentation treatment, part of bound active substances in the quinoa can be effectively released, and the absorption and utilization of organisms are easy. In addition, the clearance rate of free radicals of a sample extracted from fermented chenopodium quinoa is obviously higher than that of an unfermented chenopodium quinoa extract, which indicates that the antioxidant active ingredients in the chenopodium quinoa can be improved by fermentation treatment. The content of main phenolic substances in the fermented quinoa is obviously improved, so that the free radical scavenging capability of the quinoa is enhanced.

Drawings

FIG. 1: inhibition of tyrosinase by quinoa fermentations (n-3), wherein a: inhibition of tyrosinase by quinoa wheat fermentation; b: inhibition of tyrosinase by black chenopodium quinoa fermentation product; c: the pure lactic acid bacteria liquid inhibits tyrosinase;

FIG. 2: a freeze-drying curve chart of the quinoa skin-brightening freeze-dried powder;

FIG. 3: the color parameters of the quinoa fermented essence before and after use are compared (A: the change amplitude of melanin and heme before and after the product is used (the measurement method of the melanin and the haematochrome refers to the Wenzhu, Huangzhengmei, Gaoyingli. VISIA full-face analysis and the determination of the melanochrome are combined to evaluate the whitening effect of the cosmetic [ J ]. daily chemical science, 2009,32(4):23-26), B: the change amplitude of the skin chromaticity L value and the ITA value before and after the product is used (the color space of L, a and B is determined by the International Commission on of illumination in 1976 and is called a CIELAB system, all colors can be represented by the coordinates of three axes of L, a and B, wherein L is a vertical axis, and a and B are horizontal axes, wherein L reflects the brightness of the color, namely the color change from white to black, the color is more white and conversely, the color is more black, and the value reflects the color change from red, + a is the red direction, -a is the green direction; b reflects the color change from yellow to blue, + b is the yellow direction, -b is the blue direction. ITA is a composite indicator of each value, with higher values indicating whiter skin. L-value, a-value and ITA measurement method reference: sunchangli, dawn, julieping, whitening mask clinical efficacy testing and analysis [ J ] daily chemical industry, 2018 (3)); and

FIG. 4: the face images of the quinoa fermented essence before and after use (A: before use of the product (white light), B: after use of the product (white light), C: before use of the product (brown light), and D: after use of the product (brown light)).

Detailed Description

In one embodiment of the present invention, a quinoa fermented product is provided, which is obtained by pulverizing and saccharifying quinoa seeds and then fermenting the pulverized and saccharified seeds with a microorganism.

The quinoa is white quinoa, black quinoa or red quinoa, but is not limited to the three. Preferably quinoa, in particular to the application of the fermentation product thereof in whitening and skin-brightening skin care products.

The preparation method of the quinoa fermented product comprises the following steps:

(1) pulverizing hulled semen Tribuli, and sieving;

(2) weighing quinoa flour, adding deionized water and anhydrous calcium chloride (for improving thermal stability of α -amylase), stirring, and heating for gelatinization;

(3) adding α -amylase, liquefying at 70-85 ℃, cooling after liquefying, and adjusting the pH value;

(4) heating to 55-60 ℃, adding saccharifying enzyme, preserving heat and saccharifying for 2-5h, cooling after saccharifying is finished, adjusting pH, sterilizing at high pressure and cooling;

(5) activating a fermentation strain by using sterile saccharification liquid for 15-30 min, inoculating the activated strain into the sterile saccharification liquid according to a proportion, performing static culture in a biochemical incubator at a culture temperature of 30-40 ℃, and stopping fermentation when the pH value reaches a certain range;

(6) filtering to remove quinoa residue, crushing thallus, centrifuging at high speed, collecting supernatant, and sterilizing with 0.22 μm filter membrane to obtain quinoa fermented product.

In the above preparation method, the quinoa is preferably pulverized into 20 to 100 mesh or finer powder in the step (1), but is not limited thereto.

In the preparation method, the quinoa wheat flour is added in the step (2): water is 1:10 to 1:20 (w/v);

in the preparation method, the α -amylase is added in the step (3) with the addition amount of 10-200U/g quinoa powder, the liquefaction reaction time is 30-60 min, and the pH value of a quinoa fermentation liquor system is adjusted to 3.8-5 after liquefaction;

in the preparation method, the addition amount of the saccharifying enzyme in the step (4) is 100U/g to 1000U/g quinoa powder, the pH value of a quinoa fermentation liquor system is adjusted to be 5.5 to 7 after saccharification, the used liquefying enzyme (α -amylase) and saccharifying enzyme can be obtained commercially, and a person skilled in the art can select proper commercially available liquefying enzyme and saccharifying enzyme to be used in the invention.

In the preparation method, the adding amount of the mixed strain in the step (5) is 0.1-2.0% by weight. The fermentation strain is one or two or more of yeast and lactobacillus. Preferably, the lactobacillus is mixed strain, and the mixed strain at least comprises two strains of streptococcus thermophilus and lactobacillus bulgaricus, or is added with one or more of lactobacillus acidophilus, bifidobacterium or lactobacillus casei. The mixing ratio of the two kinds of bacteria is not particularly limited since it does not largely affect the final fermentation effect.

In the above method, the amount of the saccharification liquid obtained in step (5) is 5 to 10% by weight, preferably 4 to 6% by weight; the end point of the sealed fermentation is pH 3.5-4.5.

In the method, the rotation speed of the centrifuge in the step (6) is 15000r/min, the centrifugation time is 25min, the supernatant is taken and filtered by a 0.22nm membrane to obtain sterile supernatant, and the sterile supernatant is sealed and stored at 4 ℃.

The quinoa fermentation product is fermentation filtrate of fermentation mixture or fermentation filtration lysate containing intracellular nutrient components of microorganisms.

The quinoa fermented product comprises quinoa polypeptide, human body essential amino acids, quinoa saponin, quinoa polysaccharide, quinoa polyphenol and mineral elements.

The quinoa fermented product can be applied in a liquid form or a solid form.

The quinoa fermented product is applied to cosmetics with one, two or more effects of whitening, brightening skin and fading fine lines.

The quinoa fermented product accounts for 0.001-100% of the total weight of the cosmetic, preferably 1-50%, and more preferably 1-20%.

The quinoa fermented product has obvious skin care effect, on one hand, since the quinoa is a high-protein grain, the protein content of the quinoa is higher than that of wheat, rice and corn, the quinoa protein is an excellent cosmetic raw material, and in addition, the quinoa is rich in 8 amino acids and mineral nutrients such as calcium, magnesium, iron, selenium, copper and the like which are necessary for a human body; on the other hand, the components such as macromolecular protein in the quinoa can be hydrolyzed into micromolecular substances by microbial fermentation, and the fermentation product can contain nutrient components in cells of the fermented microbes, and no preservative, pigment, hormone, chemical reagent and the like are added in the whole fermentation process, so that the absorption of skin to the nutrient substances is facilitated, and the skin care is safe, effective and nontoxic.

Examples

The present invention will be described in detail below with reference to examples and drawings, which are intended to illustrate the present invention only and are not intended to limit the scope of the present invention. The scope of the invention is specifically defined by the appended claims.

Example 1 quinoa fermentation preparation

The embodiment provides a preparation method of a quinoa fermented product, which comprises the following steps:

(1) pulverizing Tribulus terrestris semen (quinoa produced in Hainan), and sieving with 20 mesh sieve;

(2) weighing 20g of quinoa wheat flour, adding 200mL of water and 0.04g of anhydrous calcium chloride, stirring, and heating for gelatinization;

(3) adding α -amylase (1000U/g, specification of Guangdong Baiyi food ingredient Co., Ltd.), liquefying at 70-75 deg.C for 30min, cooling, and adjusting pH to 4.0;

(4) heating to 55-60 ℃, adding 0.06g of saccharifying enzyme (specification: 100000U/g, product of Guangdong Baiyi food ingredients Co., Ltd.), and carrying out heat preservation and saccharification for 2 h; cooling after saccharification, adjusting pH to 6.2, autoclaving at 117 deg.C for 20min, ultraviolet sterilizing on a clean bench, and cooling;

(5) activating lactobacillus (Lactobacillus bulgaricus and Streptococcus thermophilus, Beijing ChuanXiu science and technology Co., Ltd.) with sterile saccharification liquid with mass fraction of 2% for 15-30 min, and inoculating activated lactobacillus into sterile saccharification liquid according to the proportion of adding 0.1g lactobacillus into each 100g saccharification liquid;

(6) standing and culturing at 39 ℃, and stopping fermentation when the pH value reaches the range of 3.8-4.0;

(7) filtering to remove quinoa residue, centrifuging at high speed to obtain supernatant, and sterilizing with 0.22 μm filter membrane to obtain quinoa fermented product

(8) The protein content of the fermentation product is 3.3-3.6 mg/mL.

Example 2 Triticum quinoa fermentation for tyrosinase Activity assay

1. Solution preparation:

① phosphate buffer (pH 6.5) 0.68g of dipotassium hydrogenphosphate was added to 15.2mL of a 0.1mol/NaOH solution, and the mixture was diluted with water to 100 mL.

② Mushroom tyrosinase solution (acting as an oxidant) 1mL of the stock solution (1000U/mL) was diluted to 100. mu.l/mL with 9mL of phosphate buffer.

③ L-tyrosine solution, 0.030g tyrosine is dissolved in 10mL 0.1mL hydrochloric acid solution, and then buffer solution is added to make the volume constant to 100mL, to obtain 0.3mg/mL solution.

2. Sample assay

The ①③④ solution was added and the mixture was placed in a 37 ℃ water bath for 10min, the ② solution was added and the mixture was then placed in a 37 ℃ water bath for 15min, and then the OD value was measured immediately at 475nm in a spectrophotometer (model 722N, Shanghai Jingke industries, Ltd.).

The results are shown in fig. 1, and the results of fig. 1 show that the quinoa fermented product prepared according to example 1 has a significant effect of inhibiting tyrosinase activity. The two quinoa fermentations (respectively the fermentations of white quinoa and black quinoa produced in Hainan) have the largest inhibitory activity on tyrosinase when fermented for 72 hours.

EXAMPLE 3DPPH radical scavenging Capacity test

0.019716g of DPPH (1, 1-diphenyl-2-picrylhydrazyl free radical) is weighed, dissolved by absolute ethyl alcohol and subjected to constant volume to 100mL, and DPPH mother liquor with the concentration of 0.5mmol/L is obtained and stored in a dark place. A0.5 mg/mL vitamin C solution was prepared as a control sample. The test samples were diluted to different concentrations. 2mL of the test sample and 2mL of the DPPH solution were mixed, shaken, left to stand at room temperature in the dark for 30min, and then the absorbance A1 at 519nm was measured. 2mL of DPPH solution was mixed with 2mL of absolute ethanol, and left to stand for 30min in the dark to determine the absorbance A2 at 519 nm. 2mL of the test sample was mixed with 2mL of absolute ethanol, and left to stand in the dark at room temperature for 30min, and the absorbance A3 at 519nm was measured (for a method of measuring the radical scavenging ability, Guo Feixiang, Han Qing, Huang Yu Jun, etc.. research on the antioxidant activity in vitro of fermented black rice [ J ] food research and development, 2014(3): 4-7). Representation of hydroxyl radical scavenging capacity: the clearance (%) [1- (a1-A3)/a2] x 100%. And drawing a concentration-clearance curve according to the result, establishing a linear regression equation, and obtaining the DPPH (dehydroepiandrosterone) free radical clearance (%) of the chenopodium quinoa fermented product according to the equation, wherein the result is shown in table 1. The results in table 1 show that the quinoa fermented product has significant free radical scavenging effect in the concentration range to be investigated, and has a certain correlation with the content of the fermented product and the fermentation time, wherein the clearance rate is the highest when the fermentation time is 72h, and the quinoa fermented product according to the invention has the effects of scavenging free radicals and resisting oxidation.

TABLE 1 quinoa ferment DPPH clearance (%, n ═ 3)

Example 4 quinoa fermented product whitening efficacy evaluation cell experiment

Melanoma cells B16F10 (Gechenochi Biotech Co., Ltd., Shanghai, No. ZQ0108) in the logarithmic growth phase were collected, digested with 0.25% trypsin digestion solution, and then blown into a cell suspension in 10% DMEM medium. The cell suspension was seeded in petri dishes at 37 ℃ with 5% CO₂The incubator is used for 24 h. The medium was discarded and a previously diluted medium containing the quinoa fermentation of example 1 was added. Placing the plate in 5% CO at 37 deg.C₂The incubator was incubated for 24 hours. After 48h, the culture medium was discarded, washed 2 times with PBS, and digested with 0.25% pancreatin for 5min at room temperature. Adding 1mL of culture solution to terminate digestion, blowing into single cell suspension, taking 10 μ L of the single cell suspension for cell counting, and centrifuging the rest cell suspensions for 4min at 1000 r/min. The supernatant was discarded, eluted 2 times with PBS, and the final pellet was added with 0.5mL of 1mol/L NaOH solution (containing 10% DMSO), shaken for 5min, and then washed with 80 ℃ water for 30 min. Transfer to 96-well plates with 150. mu.l per well, add three wells, select 490nm wavelength, and measure absorbance on a microplate reader (ThermoLabsystems, Rebo, Inc., model 353). (whitening efficacy evaluation method refers to Zhao Dan, xu Dan Ni, Wang Dong, etc.), ingredient detection of Ganoderma fermentation liquor and whitening and anti-aging efficacy evaluation [ J]2016,6(4): 226-.

TABLE 2 inhibition of melanin (%, n-3) by quinoa fermentation

Example 5 preparation of quinoa skin-lightening lyophilized powder

The preparation method comprises the following steps: dissolving sodium hyaluronate and mannitol with water, autoclaving at 121 deg.C for 20min, cooling, and labeling solution A. Taking the quinoa fermented product in the formula amount of the example 1, filtering and sterilizing the quinoa fermented product by using a 0.22 mu m filter membrane on a super clean bench, and adding the quinoa fermented product into the solution A; after mixing uniformly, filling into 5mL penicillin bottles, 2mL each, and freeze-drying (see the freeze-drying curve in figure 2) to obtain the freeze-dried powder preparation.

Example 6 quinoa skin-brightening repair cream

The embodiment provides a skin-care cream containing quinoa fermentation product and having skin brightening and repairing effects, and the formula is as follows:

TABLE 3 Chenopodium quinoa willd skin-brightening and repairing cream formula

The preparation method of the skin-brightening repair cream comprises the following steps: 1) uniformly dispersing xanthan gum in deionized water at room temperature, and completely swelling; 2) adding 1, 3-butanediol, glycerol, PEG-20 methyl glucose sesquistearate, EDTA disodium and sodium hydroxide into the mixture in the step 1), heating to 75-80 ℃, and stirring and dispersing uniformly; 3) adding caprylic/capric triglyceride, squalane, cetostearyl alcohol, polydimethylsiloxane, glyceryl stearate, tocopheryl acetate and methyl glucose sesquiisostearate into an oil phase reaction cup, heating to 75-80 ℃, and stirring to disperse uniformly; 4) uniformly stirring and dispersing the quinoa fermented product of example 1, human oligopeptide-5 (medical biotechnology research and development center of river-south university, Guangzhou), a witch hazel extract (Runlang chemical engineering science and technology limited, Guangzhou), nicotinamide, ellagic acid, trehalose, 1, 2-hexanediol and p-hydroxyacetophenone at 50-55 ℃; 5) slowly adding the mixture obtained in the step 3) into the mixture obtained in the step 2), and homogenizing and emulsifying at 65-70 ℃; 6) adding the mixture obtained in the step 4) into the emulsified body obtained in the step 5), and continuing homogenizing and emulsifying; 7) stirring and cooling to room temperature, stopping stirring, discharging and filling.

Example 7 quinoa whitening and repairing mask

The embodiment provides a mask containing quinoa fermentation product and having whitening and repairing effects, and the formula is as follows:

TABLE 4 Chenopodium quinoa whitening and repairing facial mask

The preparation method of the quinoa whitening and repairing mask comprises the following steps: 1) mixing dipropylene glycol, sodium hyaluronate, xanthan gum and part of water, heating to 75 ℃ for dissolution, and uniformly stirring; 2) mixing 1, 3-butanediol, glycerol, methyl hydroxybenzoate, ethylparaben, arbutin, betaine, citric acid, sodium citrate and part of water, heating to 75 deg.C for dissolving, adding into the mixture obtained in step 1), and stirring; 3) heating hamamelis virginiana extractive solution (Runlang chemical science and technology Co., Ltd., Guangzhou city), quinoa fermented product of example 1, human oligopeptide-1 (medical biotechnology research and development center of Yongzhou river university), PEG-40 hydrogenated castor oil, and residual water to 50 deg.C for dissolving, and stirring; 4) cooling the mixture obtained in the step 2) to 50 ℃, adding the mixture obtained in the step 3), stirring and dissolving uniformly, and finishing blending; 5) folding and bagging the non-woven fabric, filling the prepared material into an aluminum plastic film filled with the non-woven fabric, packaging, and performing quality inspection to obtain a finished facial mask product.

Example 8 quinoa wrinkle-smoothing moisturizing and repairing eye cream

The embodiment provides a quinoa wrinkle-smoothing moisturizing and repairing eye cream containing quinoa fermentation product, and the formula is as follows:

surface 5 quinoa wrinkle-smoothing moisturizing and repairing eye cream

The preparation method of the eye cream comprises the following steps: 1) uniformly mixing water, propylene glycol, glycerol, sodium polyacrylate and sodium hyaluronate, stirring and heating to 75 ℃ to obtain phase A; 2) mixing with oleum Olivarum, glyceryl stearate, PEG-40 hydrogenated castor oil, squalane, benzyl alcohol, and phenoxyethanol, stirring, and heating to 75 deg.C to obtain phase B; 3) mixing the phase A and the phase B at 75 ℃, stirring uniformly, and keeping the temperature for 20 min; 4) cooling and stirring until 45 ℃; 5) the quinoa fermented product, oligopeptide-1, oligopeptide-5, fucus extract (xi safes ao biotechnology limited), and aloe vera leaf extract (shanxi Hao Chen biotechnology limited) of example 1 were added to A, B mixed phase, stirred and mixed uniformly; 6) extracting a sample for quality inspection; 7) and (5) filling to obtain a finished product.

In order to better demonstrate the advantages of quinoa fermentate, the following examples were subjected to in vitro efficacy evaluation on quinoa fermentate, and the efficacy of its action on skin at in vitro levels was observed.

Example 9 evaluation of whitening efficacy of essence comprising quinoa Yeast fermentation product extract

Subject inclusion criteria were as follows:

(1) female, Fitzpatrick type III or IV.

(2) Guangzhou resident population, no long-term travel plan during the test.

(3) Has the phenomenon of dull skin;

(4) (ii) no history of contact dermatitis and hormone-dependent dermatitis;

(5) people living on any medicine are not recommended to participate in the activity;

(6) no systemic or topical corticosteroid treatment was used for 8 weeks.

After the eligible subjects signed informed consent, their cheek skin color was measured and the test serum was dispensed. Subjects continuously used the quinoa skin-brightening freeze-dried powder of the invention (i.e., the product of example 5) 1 time each day in the morning and evening, cleaned, applied 1mL, smeared on the whole face, and gently pressed until all is absorbed. After the other whitening cosmetics were stopped during the test period and continuously used for 10 days, 24 days and 52 days, each efficacy index was measured in the same manner (fig. 3 and 4). In addition, during the trial period, the subject is asked to have self-feeling and allergy phenomenon after using the product, and the self-front-back comparison is recorded.

The results of the measurement by a skin color difference meter (Courage + Khazaka, MPA580, germany) show that the skin color of the face at different times using the product of example 1 is the mean and standard deviation of the measurement. The difference of all detection values of a normal human facial skin color difference meter has no statistical significance, and the natural fluctuation of skin color is not obvious during the test period. Both the L x and ITA values were higher than the baseline value (day 0) 30 days after product use in the color-deposited patients, and the differences were statistically significant (P <0.05) (see fig. 3 and 4). From the variation range, the quinoa skin-brightening freeze-dried powder in the example 5 has the obvious effects of whitening and brightening the skin.

It will be appreciated by persons skilled in the art that although the invention has been described with reference to specific embodiments thereof, the invention is not limited to these specific embodiments. Based on the teaching of the present invention and the technical solutions, those skilled in the art can make appropriate modifications or improvements without departing from the spirit of the present invention, and thus the resulting equivalent embodiments are within the scope of the present invention.

Claims (9)

1. Quinoa fermented product, which can be obtained by microbial fermentation after pulverizing, liquefying and saccharifying quinoa hulled wheat seeds.

2. The quinoa ferment of claim 1, wherein

(1) A step of gelatinizing is also included before the liquefaction;

(2) the step of gelatinization is completed by adding deionized water and anhydrous calcium chloride, and then stirring and heating;

(3) the liquefaction is accomplished by adding α -amylase;

(4) the saccharification is accomplished by adding a saccharifying enzyme; and/or

(5) The method also comprises the steps of breaking microbial thalli, centrifuging and filtering after the microbial fermentation is finished.

3. The quinoa ferment of claim 1, wherein

(1) The quinoa is white quinoa, black quinoa, red quinoa or a mixture thereof;

(2) the microorganism is selected from prokaryotic or eukaryotic microorganisms or a combination thereof, preferably one or more of yeast and lactic acid bacteria, more preferably lactic acid bacteria;

(3) the quinoa fermentation product is a filtrate of fermentation liquor containing or not containing thallus lysis components of the fermented microorganisms, and optionally the filtrate can be further freeze-dried into a freeze-dried powder form; and/or

(4) The quinoa fermented product comprises quinoa polypeptide, human body essential amino acids, quinoa saponin, quinoa polysaccharide, quinoa polyphenol and mineral elements.

4. Use of quinoa ferment according to any one of claims 1-3 for the preparation of a pharmaceutical/cosmetic composition for scavenging free radicals.

5. Use of quinoa ferment according to any one of claims 1-3 for the preparation of a pharmaceutical/cosmetic composition for reducing the melanogenesis of melanocytes.

6. Use of quinoa fermented product according to any one of claims 1 to 3 for the preparation of a skin whitening cosmetic for regulating skin pigmentation.

7. Use according to any one of claims 4 to 6, wherein the cosmetic is in a form selected from: cream, mask, eye cream, essence, face wash, bath lotion, sunscreen cream, lotion, skin base solution, spray, massage cream, osmotic emulsion or floral water.

8. The use according to claim 7, wherein the quinoa ferment is present in an amount of 0.001-100%, preferably 1-50%, more preferably 1-20% by weight of the total weight of the cosmetic.

9. A method of making the quinoa ferment of any one of claims 1-3, comprising the steps of:

(1) pulverizing hulled semen Tribuli, and sieving;

(2) weighing quinoa wheat powder, and pasting;

(3) adding α -amylase, liquefying at 70-85 ℃, cooling after liquefying, and adjusting the pH value;

(4) heating to 55-60 ℃, adding saccharifying enzyme, keeping the temperature for saccharification, cooling, adjusting the pH, sterilizing at high pressure and cooling;

(5) activating a fermentation strain by using sterile saccharification liquid for 15-30 min, inoculating the activated strain into the sterile saccharification liquid, standing and culturing at 30-40 ℃, and fermenting; and

(6) and filtering to remove quinoa residues after fermentation is finished, optionally crushing thalli, centrifuging to obtain supernatant, and filtering for sterilization to obtain the quinoa fermented product.

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