Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same

1. A method for obtaining a peptide and saccharide hydrolysate of Theobroma cacao L. beans, characterized in that the peptides and saccharides have a molecular weight between 200 Da and 10 kDa, the method comprising:

a) dispersing non-fermented, dried and crushed Theobroma cacao L. beans in an aqueous phase;

b) enzymatically treating the aqueous dispersion obtained in step a) with a first treatment of at least one carbohydrase and then with a second treatment of at least one protease, wherein the carbohydrase is selected from the group consisting of a pectinase, a cellulase, an arabanase, a hemicellulase, a xylanase, a β-glucanase, and combinations thereof and the protease is of alkaline, neutral or acidic type;

c) denaturing the enzymes by thermal treatment;

d) recovering the enzymatic hydrolysate by solid/liquid separation;

e) purifying the hydrolysate by ultrafiltration and nanofiltration.

2. The method of claim 1 , wherein the beans of step a) are delipidated.

3. The method of claim 1 , wherein the carbohydrase of step b) is a cocktail of carbohydrases including at least one polygalacturonase, a pectin methyl esterase, a beta glucanase, a beta mannanase, a beta glucosidase, a cellulase, a hemicellulase, an arabanase and a xylanase.

4. The method of claim 1 , wherein the total enzyme concentration used in step b) of the method is between 0.1% and 3.0% by weight with respect to the weight of the beans to be treated.

5. The method of claim 4 , wherein the carbohydrases of step b) include 0.5% by weight of the total dry matter weight of cellulases and 1% by weight of the total dry matter weight of pectinase.

6. The method of claim 1 , wherein steps a) to d) of the method are carried out at a temperature between 20 and 90° C. and at a pH between 3.0 and 11.0.

7. The method of claim 1 , wherein the solid/liquid separation of step d) is carried out by centrifuging, spinning, or filtering.

8. The method of claim 1 , wherein in step e) the ultrafiltration is carried out with a cutoff threshold between 5 and 15 kDa, and the nanofiltration is carried out with a cutoff threshold between 100 Da and 300 Da.

9. The method of claim 1 , wherein the protease is of the alkaline type with endopeptidase activity.

10. The method of claim 1 , further comprising performing a lyophilization of the hydrolysate obtained in step e).

11. A peptide and saccharide hydrolysate of Theobroma cacao L. beans made by the method of claim 1 .

12. A cosmetic composition comprising:

an effective quantity of a hydrolysate of Theobroma cacao L. beans made by the method of claim 1 as an active agent, and

a physiologically acceptable medium.

13. The cosmetic composition according to claim 12 , wherein the hydrolysate of Theobroma cacao L. beans is present in the composition at a concentration from 0.001 to 20% with respect to the total weight of the composition.

14. The composition of claim 13 , wherein the concentration of the hydrolysate of Theobroma cacao L. beans is from 0.1 to 10% with respect to the total weight of the composition.

15. The composition of claim 13 , wherein the concentration of the hydrolysate of Theobroma cacao L. beans is from 0.2 to 5% with respect to the total weight of the composition.

16. The composition of claim 13 , wherein the concentration of the hydrolysate of Theobroma cacao L. beans is from 0.5 to 1.5% with respect to the total weight of the composition.

17. The cosmetic composition according to claim 12 , wherein the cosmetic composition is a topical composition for the skin.

18. The cosmetic composition according to claim 17 , wherein topical application two times per day reduces cellular reactive oxygenated species generated by exposure to blue light.