Oat bran fermentation product, skin external preparation containing oat bran fermentation product, and preparation method and application of oat bran fermentation product

A technology of oat bran and fermented products, which is applied in the field of fermentation, can solve the problems of low utilization of oat bran, difficult methods of screening active ingredients, and numerous plant extraction processes, so as to achieve good skin firming effect, low cost, The effect of simple preparation process

Inactive Publication Date: 2021-11-09
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the utilization of oat bran is low, there are many techniques for plant extraction, and it is difficult to screen out methods for extracting active ingredients from oat bran that can be used in the field of cosmetics, and provide a A fermented product of oat bran, including its skin external preparation and its preparation method and application

Method used

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  • Oat bran fermentation product, skin external preparation containing oat bran fermentation product, and preparation method and application of oat bran fermentation product
  • Oat bran fermentation product, skin external preparation containing oat bran fermentation product, and preparation method and application of oat bran fermentation product
  • Oat bran fermentation product, skin external preparation containing oat bran fermentation product, and preparation method and application of oat bran fermentation product

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preparation example Construction

[0060] 1. Preparation of YWY-1 bacterial solution in the following examples

[0061] (1) Inoculate YWY-1 on dextrose potato agar (PDA) medium and culture at 28°C for 2 days (for activation);

[0062] (2) inoculate the single bacterium colony obtained in step (1) into 100mL YPD medium (composed of: glucose 2%, peptone 1%, yeast extract 0.5%), and culture at 28°C and 180rpm for 24h to obtain YWY-1 bacterium liquid, The concentration is roughly 10 8 CFU / mL.

[0063] 2. Preparation of lactic acid bacteria liquid in the following examples

[0064] Inoculate Lactobacillus delbrueckii subsp. bulgaricus with a preservation number of CGMCC No.1.16075 in a lactic acid bacteria medium (MRS medium), and culture it statically in a constant temperature shaking incubator at 45°C for 24 hours to obtain a lactic acid bacteria liquid for inoculation. The concentration is about 10 10 CFU / mL.

[0065] 3. Preparation of oat bran fermentation substrate in the following examples and comparative...

Embodiment 1

[0068] Inoculate 30mL of lactic acid bacteria liquid into 300mL of oat bran fermentation substrate, and ferment and cultivate at a temperature of 45°C for 8 hours; transfer the material obtained after fermentation to a centrifuge, and centrifuge at a speed of 5500rpm After 20 minutes, collect the supernatant, and sterilize the supernatant at 121°C for 15 minutes; after sterilization, cool down, add a preservative mixture accounting for 2.8% of the supernatant mass at 45°C, and add Containing 2.3 parts of ethylene glycol and 0.5 parts of pentylene glycol, a fermented oat bran was prepared.

[0069] The obtained fermented oat bran has a pH value of 4.8 and a solid content of 2.9%. The solid content refers to the percentage of the mass of the remaining solid after drying the fermented oat bran to the fermented oat bran.

Embodiment 2

[0071] (1) Inoculate 24mL of YWY-1 bacterial liquid into 300mL oat bran fermentation substrate, and ferment and cultivate for 48 hours at a temperature of 28°C under stirring conditions, and the stirring speed is 150rpm; Sterilize at 121°C for 15 minutes to obtain material A;

[0072] (2) Inoculate 30mL of lactic acid bacteria liquid into the material A prepared in step (1), and ferment and cultivate for 8 hours at a temperature of 45°C; The supernatant was centrifuged for 20 minutes, and the supernatant was sterilized at 121°C for 15 minutes; after sterilization, the temperature was lowered, and a preservative mixture accounting for 2.8% of the supernatant was added at 45°C. The preservative mixture contains 2.3 parts of ethylene glycol and 0.5 part of pentylene glycol to prepare oat bran fermented product.

[0073] The obtained fermented oat bran has a pH value of 5.5 and a solid content of 2.8%. The solid content refers to the percentage of the mass of the remaining solids...

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Abstract

The invention discloses an oat bran fermentation product, a skin external preparation containing the oat bran fermentation product, and a preparation method and application of the oat bran fermentation product. The preparation method of the oat bran fermentation product comprises the following steps that a fermentation strain is inoculated into fermentation substrates, and fermentation culture and sterilization are carried out to obtain the oat bran fermentation product; the fermentation substrates are oat bran and water; and the fermentation strain is a mixed strain of lactic acid bacteria and saccharomycetes or lactic acid bacteria. The prepared oat bran fermentation product has a good anti-oxidation effect and a good skin tightening effect, compared with the fermentation substrates, the toxicity to human skin fibroblasts is remarkably reduced, and the oat bran fermentation product is safe to use, free of skin irritation and capable of being widely applied to the field of cosmetics.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a fermented product of oat bran, including the skin external preparation and its preparation method and application. Background technique [0002] Oatmeal is rich in high fat, protein, amino acid, vitamins, minerals and dietary fiber and other substances. intestinal flora, anti-cancer and anti-inflammatory effects. As a functional raw material, oat has a wide range of applications in food, feed, medicine, cosmetics and industrial raw materials. The oat bran is the husk on the surface of oats, which will protect the oats. During the oat processing process, the oat bran will be filtered out as waste. In recent years, it has been reported that oat bran contains a large amount of protein and dietary fiber, which has the effects of lowering blood sugar, blood fat and cleaning the intestinal tract, and has become a favorite food for dieters, making it widely concerne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9794A61Q19/08C12N1/20C12N1/18C12R1/01C12R1/225C12R1/865
CPCA61K8/9794A61Q19/08C12N1/20C12N1/18A61K2800/85
Inventor 王昌涛张佳婵李萌王冬冬赵丹
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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