KR20200054590A - Composition for improving skin barrier comprising precipitation of fermented rice bran as active ingredient - Google Patents

Abstract

The present invention relates to a cosmetic composition for enhancing a skin barrier containing fermented rice bran solid as an active ingredient. The cosmetic composition for enhancing the skin barrier of the present invention contains, as an active ingredient, fermented rice bran solid prepared by inoculating, with lactic acid bacteria, an extract obtained by primarily fermenting rice bran with Aspergillus oryzae, and fermenting and concentrating the same to prepare secondary fermented rice bran; refining the secondary fermented rice bran with an organic solvent; and removing the organic solvent. Accordingly, provided can be a cosmetic composition which exhibits excellent antioxidant force enhancement and especially has excellent recovery efficacy of a damaged skin barrier to be effective in skin moisturizing reinforcement.

Description

A cosmetic composition for strengthening the skin barrier that contains rice bran fermentation solids as an active ingredient {COMPOSITION FOR IMPROVING SKIN BARRIER COMPRISING PRECIPITATION OF FERMENTED RICE BRAN AS ACTIVE INGREDIENT}

The present invention relates to a cosmetic composition for strengthening the skin barrier containing solid content of rice bran fermentation as an active ingredient, and more specifically, rice bran which was first fermented with yeast ( Aspergillus oryzae ) and fermented and concentrated after inoculation with lactic acid bacteria It relates to a cosmetic composition for strengthening the skin barrier effective for enhancing antioxidant power and enhancing skin moisturizing power by preparing a secondary fermentation product and then refining it with an organic solvent to contain the unfermented solid rice fermented solids as an active ingredient.

Aging of the skin appears in many forms, such as increased wrinkles, decreased elasticity, and pigmentation. The most representative aging phenomenon is wrinkles. The causes of aging of the skin that causes such wrinkles can be divided into two main categories. It is aging due to internal and external factors, which are natural aging with age. The external factors include ultraviolet rays, pollution, illness, drinking, and smoking, and the internal factors include the occurrence of free radicals and inflammation, stress, cell activity reduction and mutation, and cell metabolism imbalance [Peter T, et al. , Physiology of The Skin, Allured Publishing Corporation , 2001 , 61-72].

The human skin is the organ that forms the outermost part of the body and is always exposed to the atmosphere, and is directly affected by sunlight, oxygen, bacteria, and various pollutants. In addition, oxygen accounts for 21% of the atmosphere, and aerobic organisms on the earth breathe abundant oxygen in the atmosphere to secure energy through the body's electron acceptor and maintain life.

However, life support absolute oxygen are vivo enzyme system, reduced metabolism, chemicals, pollutants, physical, chemical, anion radical super due to the environmental factors oxide (superoxide), such as photochemical reactions necessary to the (O ₂ ˙ ^-), When converted to highly reactive reactive oxygen species (ROS), such as hydroxy radicals (OH), hydrogen peroxide (H ₂ O ₂ ) or singlet oxygene ( ¹ O ₂ ), It is known that it destroys major macromolecules of cells containing lipids and reacts with cellular components and cell membranes to cause abnormalities in metabolic processes [Harman, D., Ann. NY Acade. Sci ., 1992 , 673 , 126-141].

In addition, aging refers to all physiological changes in the body that life on earth experiences over time. It refers to the phenomenon of life that is caused by a variety of factors depending on the individual. Various hypotheses about aging have been raised through numerous studies. According to Harman's free radical theory, there are antioxidant defense mechanisms in vivo against these reactive oxygen species (ROS), but biomolecules such as lipids, proteins, and nucleic acids are continuously oxidized by free radicals. It is argued that when damaged, oxidative and antioxidant imbalances occur and oxidation reaction products accumulate with age and cause aging [Harman, D., J. Gerontol., 11, pp298-300, 1596 ; Richter et al., Proc. Natl. Acad. Sci. USA, 1988, 85, 6465-6467; Oliver et al., J. Biol. Chem ., 1987 , 262 , 5488-5491 ,; Brunk et al., Mutat. Res ., 1992 , 275 , 396-403].

In particular, in the case of skin aging, it is divided into two types: intrinsic aging and photoaging (EB Doris, Cosmetics & Toiletories., 1996, 111, 31-37.). Is irrespective of genetic factors, and it is a phenomenon that occurs naturally with age. It is difficult to artificially control, but light aging is a phenomenon caused by external environmental factors and it can be said that artificial control is relatively easy.

A representative factor of exogenous aging is ultraviolet rays. In skin exposed to sunlight, excess free radical species are generated by ultraviolet rays, and antioxidants such as vitamin E, C, glutathione and ubiquinol in the body decrease, resulting in oxidation and antioxidant. As a result of the imbalance, damage to biological components is caused by lipid peroxidation, protein oxidation, protease activation, collagen and elastin chain cutting and abnormal cross-linking, hyaluronic acid chain cutting, promoting melanin production reaction, and DNA oxidation. In the end, skin aging such as reduction in skin elasticity, wrinkles and blemishes and freckles occurs [Oikarinen, A., Photodermatol. Photoimmunol. Photomed., 7 (1), pp3-4, 1990; Yamauchi, M., J. Invest. Dermatol ., 1991 , 97 , 938-941].

It is estimated that the ancestors of rice appeared on Earth about 140 million years ago, and after a long evolution, the rice was grown around 15,000 to 10,000 years old. Rice, along with wheat and corn, is the world's three largest crops, and after being cultivated, it began to spread throughout the world through various routes.

There are three types of rice: Indica, Japonica, and Javanica, and the shape of plants and grains is different, and the environmental conditions required for growth are different, so the country of cultivation is clearly divided. In particular, rice seeds discovered in Soro-ri, Cheongwon-gun, Chungcheongbuk-do, Korea have been confirmed to be 15,000 years ago and have been recognized as the oldest rice found in the world so far. The history of eating rice on the Korean Peninsula is very long [Source: Rural Development Administration, Rice New value, 2011].

Rice (Oryza sativa L.) is composed of rice bran and endosperm and embryos, which are composed of rice husk, peel, seed and whistle.

Rice bran refers to the pulverized product of the peel, seed coat and whistle layer obtained when rice is cultivated as white rice. The composition of rice bran varies depending on the rice varieties, but it is based on 14% moisture content, 11 to 17% by weight of crude protein, 15 to 20% by weight of crude fat, 7 to 11% by weight of crude fiber, 7 to 10% by weight , Carbohydrates are reported to be 34 to 52% by weight.

Rice bran contains a large amount of various vitamins such as vitamin A and thiamine pyridoxine niacin, and minerals such as calcium zinc iron. In addition, rice bran contains a large amount of lysine, an essential amino acid that is lacking in grains, and more than 70% of the constituent fatty acids are nutritional value with unsaturated fatty acids such as oleic acid, linolenic acid, and linoleic acid. Is excellent [Juliano BO. Rice bran. In Rice. Ch emistry and technology. 2nd ed. Julian BO, ed. American Association of Cereal Chemist, Inc., St. Paul MN. 1985, 647].

However, rice bran has a strong action of lipase, which increases the acid value of fat, making it easy to deteriorate during storage, and worse when the temperature is high and the humidity is high. Therefore, despite the advantages of rice bran, which contains abundant nutrients and human active ingredients, it is currently being used as a low-value product such as feed or fertilizer for livestock, and various studies have been attempted to use rice bran as a high value-added industry.

As part of these efforts, various studies on fermentation methods of microbial fermentation of rice bran have been conducted in order to extract active ingredients of rice bran.

The conventionally developed method for fermenting rice bran is a method of fermenting microorganisms in a short period of time by using high temperature, and thus has insufficient problems in extracting the active ingredient of rice bran completely due to the nature of rice bran that is easily deteriorated when the temperature is high and humidity is high.

As a result, the present inventors tried to improve the conventional problems, and in order to extract the active ingredient of rice bran, the fermentation solid rice flour obtained by increasing the active ingredient content by removing the inactive component with an organic solvent to increase the active ingredient content in two steps using microorganisms. The present invention was completed by confirming that it is excellent in enhancing antioxidant power and enhancing skin moisturizing power.

An object of the present invention is to provide a cosmetic composition for strengthening the skin barrier to enhance the antioxidant power and strengthen the skin moisturizing power by containing the rice bran fermentation solids as an active ingredient.

In order to achieve the above object, the present invention prepares the primary fermentation extract of rice bran fermented after inoculation of rice bran with yeast ( Aspergillus oryzae ), and the secondary fermentation of rice bran concentrated by inoculation with lactic acid bacteria in the primary fermentation extract of rice bran Water is prepared, and the secondary fermented rice bran is purified with an organic solvent to provide a cosmetic composition for strengthening the skin barrier containing the rice bran fermented solids from which the organic solvent has been removed as an active ingredient.

The primary fermentation extract of rice bran is prepared with 1: 0.5 to 1.5 times the inoculum and yeast inoculation amount.

In the above, the lactic acid bacteria are Lactobacillus fermentum , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus fructosus , Lactobacillus fructosus , Lactobacillus fructosus ) And Lactobacillus bifermentans .

The cosmetic composition for strengthening the skin barrier having the properties of enhancing the antioxidant power and enhancing the skin moisturizing power of the present invention is preferably contained in an amount of 0.01 to 5% by weight relative to the total composition.

In order to extract the active ingredient of rice bran, the microorganism is subjected to two-step fermentation to increase the active ingredient content, and removes ineffective ingredients with an organic solvent to provide a solid fermentation of rice bran.

In addition, the present invention can provide the use of the cosmetic composition containing the solid fermented rice bran fermentation is effective to increase the antioxidant power and strengthen the skin moisturizing power.

1 is an antioxidant measurement result by concentration according to the DPPH radical scavenging ability for the rice bran fermentation solids of the present invention,
2 is an antioxidant measurement result by concentration according to the ABTS radical scavenging ability for the rice bran fermentation solids of the present invention,
3 is a result of xanthine oxidase inhibitory activity on the rice bran fermentation solids of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a cosmetic composition for strengthening the skin barrier containing the rice bran fermentation solids as an active ingredient.

The rice bran fermentation solids of the present invention is prepared by fermenting rice bran primary fermentation extract after inoculation of rice bran with yeast ( Aspergillus oryzae ), and fermenting and enriching the rice bran primary fermentation extract with lactic acid bacteria. And, the secondary fermented rice bran is purified with an organic solvent to remove the organic solvent from the rice bran fermentation solids.

In the present invention, in order to extract the active ingredient of rice bran, it is possible to increase the active ingredient content through a two-step fermentation step with microorganisms.

Specifically, the primary fermentation of rice bran uses yeast ( Aspergillus oryzae ).

Microorganisms play the most important role in fermentation, and among them, microorganisms that are closely related to our food are typical, Aspergillus sp. , Rhizopus sp. , Bacillus sp . ) Etc. Among them, microorganisms of the genus Aspergillus are important because most fermented foods we eat are made by the action of the microorganisms of the genus Aspergillus and are the most actively used microorganisms in the industry.

In particular, the present invention uses the yeast ( Aspergillus Oryzae ) among a number of Aspergillus microorganisms to prepare the primary fermentation extract of rice bran.

At this time, the primary fermentation extract of rice bran is preferably used as the rice bran: yeast inoculation amount of 1: 0.5 to 1.5 times, when the yeast inoculation amount is less than 0.5 times, the extraction yield is low and is not desirable, and exceeds 1.5 times. When extracted, it is over-fermented and does not exhibit sufficient efficiency, and contains more impurities, which makes purification difficult.

The composition of the present invention comprises the step of preparing a concentrated rice bran secondary fermentation product by inoculating the rice bran primary fermentation extract with lactic acid bacteria and fermenting it.

At this time, living bacteria that are beneficial to health are collectively called probiotics, and lactic acid bacteria are one type of these probiotics. The lactic acid bacteria include various types of bacteria, including lactobacillus, cocci, and bifidobacteria, which produce lactic acid by fermenting sugars such as glucose, and in particular, Lactobacillus bacteria belong to aerobic bacteria that like air among lactic acid bacteria to date. 27 species were found and 32 subspecies combined. Among them, the lactic acid bacteria used in the present invention are Lactobacillus fermentum , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus fructosus wheat, Lactobacillus fructosus wheat a pillar's (Lactobacillus amylophilus) and Lactobacillus bacteria non peomaen Tansu (Lactobacillus bifermentans) is to use any one selected from the group consisting of.

In the case of the double Lactobacillus performance, it prevents pathogens from adsorbing on the barrier and has been reported to have an effect on allergy symptom relief, antioxidant, and antibiotic ability, and the present invention uses Lactobacillus fermentum in this embodiment. The secondary fermented rice bran produced by showing the best antioxidant results, but lactic acid bacteria will not be limited thereto.

Then, the composition of the present invention is characterized in that it comprises fermented rice bran fermentation solids obtained by inoculating the rice bran primary fermentation extract with lactic acid bacteria and fermenting the concentrated rice bran secondary fermentation product with purified organic solvent and removing the organic solvent. do.

As the organic solvent, hexane, ethyl acetate, butanol, ethanol, methanol, and acetone can be used, preferably acetone.

Specifically, a 20% to 40% by weight solids content (preferably 30% by weight) of a concentrated concentrate (water 70%) is prepared in the secondary fermented rice bran, and acetone lysate is removed by adding 2 to 4 times the amount of acetone to remove the rice bran. It is to obtain fermented solids.

At this time, for the rice bran fermentation extract using the organic solvent and the rice bran fermentation solids from which the organic solvent has been removed, the antioxidant power was measured through the radical scavenging ability using DPPH. Table 5 ].

1 is a result of the antioxidant measurement by concentration according to the concentration of DPPH radical scavenging ability of the rice bran fermentation solids of the present invention, Figure 2 is a result of antioxidant measurement by concentration according to the ABTS radical scavenging ability of the rice bran fermentation solids of the present invention, It can be seen that the concentration-dependent antioxidant power is enhanced.

In addition, Figure 3 can be confirmed that as a result of xanthine oxidase inhibitory activity on the rice bran fermentation solids of the present invention, the rice bran fermentation solids inhibit the xanthine oxidase in a concentration-dependent manner.

Therefore, in the cosmetic composition for strengthening the skin barrier contained in the present invention, the rice bran fermentation solid content is preferably contained in an amount of 0.01 to 5% by weight relative to the total composition, by confirming the concentration-dependent antioxidant enhancing effect, more preferably Is contained in 0.05 to 2% by weight.

As described above, the present invention is supported as useful as a cosmetic composition for strengthening the skin barrier containing fermented rice bran solids as an active ingredient.

In the above, strengthening the skin barrier includes enhancing the antioxidant power and strengthening the skin moisturizing power, and the cream containing the rice bran fermentation solid obtained by fermenting and purifying the rice bran of the present invention in two stages is applied to the damaged skin of a real person As a result, since it suggests an excellent recovery effect of the damaged skin barrier [ Table 6 ], it may be used as a cosmetic composition useful for enhancing skin moisturizing power.

Although the cream is described as an example of the formulation of the cosmetic composition of the present invention, if it contains the rice bran fermentation solid as an active ingredient, it is not particularly limited to the formulation, for example, emulsion, cream, lotion, essence, pack, Gel, powder, makeup base, foundation, lotion, ointment, patch, essence, cleansing foam, cleansing cream, cleansing water, body lotion, body cream, body oil, body essence, shampoo, conditioner, body cleaner, soap, hair dye, spray And the like.

In addition, in the cosmetic composition of each formulation, other ingredients other than the above-mentioned fermented rice lactic acid bacteria can be appropriately selected and formulated without difficulty by those skilled in the art according to the formulation or purpose of use of other cosmetic products. It can contain a substance that promotes skin absorption.

In addition, the cosmetic composition of the present invention may include a component selected from the group consisting of water-soluble vitamins, oil-soluble vitamins, polymer peptides, polymer polysaccharides, sphingoli lipids and seaweed extract.

The cosmetic composition of the present invention may be blended with the above essential ingredients as well as other ingredients normally blended into the cosmetic composition as necessary. Other ingredients that may be added include fats and oils, moisturizers, emollients, surfactants, organic and inorganic pigments, organic powders, ultraviolet absorbers, preservatives, fungicides, antioxidants, plant extracts, pH adjusters, alcohols, pigments, flavors, And blood circulation accelerators, cooling agents, limiting agents, and purified water.

In addition, the compounding component which may be added in addition is not limited to this, and any of the above components can be compounded within a range not impairing the object and effect of the present invention.

Hereinafter, the present invention will be described in more detail through examples.

This example is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Step 1: Preparation of rice bran primary fermentation extract

Migang (Cheongwon Life Nonghyup Rice Cooperative Corporation) and purified water were mixed at 1: 5 and treated at 121 ℃ for 30 minutes to kill microorganisms in the rice bran, and incubating the primary application strain Aspergillus oryzae (YM broth, Difco Laboratories, Detroit, MI, USA), and inoculated with a certain amount of strains shown in Table 1 . At this time, the conditions were incubated at 25 ° C for 48 hours, and then extracted using 1x 30% ethanol for 1 day.

The extract was filtered stepwise to a final 0.45 μm, and concentrated under reduced pressure at 75 ° C. to prepare a one-step fermentation extract.

Step 2: Preparation of rice bran secondary fermentation product

The extract (1-4 sample) obtained after the primary fermentation performed in step 1 was concentrated under reduced pressure to remove ethanol, and a rice bran primary fermentation extract was prepared according to 4% by weight of solids. The extract was sterilely prepared at 121 ° C for 30 minutes and used as a culture medium, and shown in Table 2 below, inoculated with 5% by weight of the medium amount of the culture medium cultured in a culture medium (Lactobacilli MRS broth) for each of the 6 strains and 72 hours at 37 ° C. Cultured.

After the culture, the culture solution was sterilized and filtered to 0.45 μm, and the filtrate was concentrated at 60 ° C. using a vacuum concentrator to obtain a rice bran secondary fermentation product.

Step 3: Purification of rice bran secondary fermentation

In order to purify the active ingredient, 2-1 of the rice bran secondary fermentation product of step 2 (used strain, Lactobacillus fermentum ) 1 L of filtrate (about 3.3 wt% solids) was concentrated at 85 ° C. using a reduced pressure concentrator to prepare a 30 wt% solids concentrate (water 70%) and added three times each solvent shown in Table 3 below . And stirred vigorously. This was allowed to stand for 1 day, and filtered through a paper filter (Hyundai Micro, No. 53) to remove soluble components. Then, the antioxidant effect of the obtained rice bran fermentation solids was measured.

Step 4: Preparation of cream containing rice bran fermentation solids

Prescription examples of the cream containing 3-6 samples of the rice bran fermentation solids obtained through step 3 as an active ingredient are shown in Table 4 below.

The cream is mixed with a carboxy vinyl polymer and glycerin, butylene glycol, propylene glycol, preservatives and purified water, heated to 80 to 85 ° C., put into a manufacturing unit, and then acts as an emulsifier, and then wax and polysorbate 60 , Sorbitan sesquioleate, liquid paraffin, squalane, salicylic acid and triethanolamine were heated to between 80 and 85 ° C. and then emulsified. After the emulsification was completed, the mixture was stirred using a stirrer, cooled to 50 ° C, and then added with a dye, cooled to 45 ° C, and added with fragrance, and then cooled to 35 ° C, followed by adding rice bran fermentation solids (3-6 samples). Finally, the mixture was cooled to 25 ° C and aged to complete the cream formulation.

<Experimental Example 1> Antioxidant power measurement using DPPH for each step sample

DPPH radical scavenging ability was measured by modifying Shimada K's method [Ref. 1]. Dissolve 6 mg of DPPH (1,1-diphenyl-2-picrylhydrazyl) in 50 ml of methanol (approximately 0.3 mM), mix 1 ml of DPPH solution with 2.0 ml of each sample, leave it for 10 minutes, and then leave it for 10 minutes. Spectrophotometer) was used to measure absorbance at 517 nm. The control group was measured in the same way by adding a solvent instead of a sample, and absorbance was measured in the same manner by adding methanol instead of 0.2 mM DPPH to correct the absorbance value for the color of the sample itself. DPPH radical scavenging capacity was calculated as follows.

DPPH radical scavenging capacity (%) = (1 sample treatment absorbance / no treatment absorbance) × 100

<Experimental Example 2> Measurement of antioxidant power using DPPH for the solid content of rice bran fermentation

The antioxidant power using DPPH for 3-6 samples of rice bran fermentation solids of step 3 was measured for each concentration.

The DPPH radical measurement method was performed in the same manner as in Experimental Example 1, and the measurement results for each concentration were shown in FIG. 1, and as a result, it was confirmed that the DPPH radical scavenging activity increased depending on the concentration of rice bran fermentation solids.

<Experimental Example 3> Evaluation of antioxidant efficacy using ABTS radical scavenging ability on rice bran fermentation solids

Measurement of antioxidant capacity using ABTS radicals indicates that ABTS free radicals produced by reaction with potassium persulfate (K ₂ S ₂ O ₈ ) are removed by the antioxidants in the sample, and the radical-specific index, turquoise, is discolored. It was measured by modifying the method of Van den Berg et al . [Ref. 2: Food Chem . 1999 , 66 , 511-517].

7 mM ABTS (2.2-azino-bis (3-rthylbenzthiazoline-6-sulfonic acid) and 2.45 mM potassium persulfate were mixed at a final concentration and allowed to stand for 24 hours in a room temperature cow to form ABTS +, and the absorbance value at 732 nm was 0.9. Dilute with distilled water to be (± 0.1) 50 µl of the sample for each concentration was added to 950 µl of the diluted ABTS radical solution, and the mixture was measured after 10 minutes to change the absorbance.

ABTS radical scavenging capacity (%) = (1-absorbance of sample treatment / absorbance of no treatment) × 100

Figure 2 shows the antioxidant measurement results by concentration according to the ABTS radical scavenging capacity for the rice bran fermentation solids of the present invention, it was confirmed the tendency to increase ABTS radical scavenging activity depending on the concentration of rice bran fermentation solids.

<Experimental Example 4> Evaluation of antioxidant efficacy using Xanthin oxidase on rice bran fermentation solids

Xanthine oxidase inhibitory activity is described in Ref. 3 [ J. Biol. Chem ., 1969 , 244, 3855-3863.]. The substrate solution used for the reaction of the enzyme was prepared in a concentration of 2 mM of xanthine in 0.1 M potassium phosphate buffer solution (pH 7.5), and the xanthine oxidase was added to the buffer solution to be 0.2 unit / ml. It was used by melting. 0.2 ml of each sample was added to 3 ml of the substrate solution by concentration, 0.2 ml of the enzyme solution was added thereto, reacted at 37 ° C. for 15 minutes, the reaction was terminated with 1 ml of 20% TCA, and uric acid generated in the reaction solution The amount of was measured at 292nm absorbance. The inhibition rate (%) was calculated as follows and the results are shown in FIG. 3.

Xanthine oxidase inhibitory rate (%) = 1- (absorbance of sample treated / absorbance of untreated) × 100

<Experimental Example 5> Measurement of resilience after skin barrier damage

The subjects selected 10 volunteers with normal skin who had good health and no dermatological disorders. Their skin barrier was damaged until the amount of transdermal moisture loss was around 30 g / m 2 / h by tape stripping the forearm area according to the following procedure. Thereafter, after evaluating TEWL (transepidermal water loss), the cream prepared in Example 1 at a concentration of 20 μl was applied to the arms of the volunteers for 30 minutes twice a day on a 9 cm 2 area. By measuring the percutaneous moisture loss (TEWL) every day until 7 days after application, the degree of reduction of percutaneous moisture loss was measured to evaluate the degree to which the skin barrier function was restored.

The recovery rate used in the efficacy evaluation was measured according to the following Equation 2.

[Equation 2]

Br (damage recovery rate) = (1- (B _{t = i} -B _{t = 0} ) / (B _{t = d} -B _{t = 0} )) × 100

B _{t = i} = TEWL measurement after skin barrier damage at each time

B _{t = 0} = TEWL measurement before skin barrier damage

B _{t = d} = TEWL measurement after skin barrier damage

As shown in Table 6 below, when the cream (Example 1) containing the rice bran fermentation solids of the present invention as an active ingredient was applied, it was confirmed that the skin barrier recovery rate was significantly higher.

Through the above results, it was confirmed that the rice bran fermentation solid obtained by fermenting the rice bran of the present invention in two stages is excellent in anti-oxidation ability and recovery efficacy of the damaged skin barrier, thereby enhancing skin moisturizing ability.

In the above, the present invention has been described in detail only with respect to the described embodiments, but it is apparent to those skilled in the art that various modifications and variations are possible within the scope of the present invention, and it is obvious that such modifications and modifications belong to the appended claims.

Claims (5)

A primary fermentation extract of rice bran fermented after inoculation of rice bran with yeast ( Aspergillus oryzae ) is prepared, and after inoculation with lactic acid bacteria in the primary fermentation extract of rice bran, a concentrated fermented rice bran secondary fermentation product is prepared. A cosmetic composition for strengthening the skin barrier containing purified rice bran fermentation solids as an active ingredient in which the organic solvent is removed by purifying water with an organic solvent. The cosmetic composition for strengthening the skin barrier according to claim 1, wherein the inoculum and yeast inoculation amount is 1: 0.5 to 1.5 times. The method of claim 1, wherein the lactic acid bacteria are Lactobacillus fermentum , Lactobacillus casei , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus fructosus wheat pillar's (Lactobacillus amylophilus) and Lactobacillus bacteria non peomaen Tansu (Lactobacillus bifermentans) enhanced skin barrier, characterized in that a selected one from the group consisting of a cosmetic composition. The cosmetic composition according to claim 1, wherein the strengthening of the skin barrier is an enhancement of antioxidant power and strengthening of skin moisturizing power. The cosmetic composition for strengthening the skin barrier according to claim 1, wherein the rice bran fermentation solid content is contained in an amount of 0.01 to 5% by weight relative to the total composition.

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