JP2006347925A - Plant fermentation product and cosmetic containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a physiologically active component which acts on the skin aging based on internal and external factors, such as blotches and dark spots or wrinkles and sagging, or the unhealthy condition from a variety of angles and compositely to exhibit excellent prevention or improving effect and to give an overall skin whitening effect to the skin and excels in biosafety without skin irritation or the like, and a cosmetic which comprises this component and has excellent skin aging prevention/skin whitening effect and high safety. <P>SOLUTION: A fermentation product is obtained by fermenting plants belonging to the Hibiscus L. genus in the Malvaceae family with microbes such as lactic acid bacteria. The cosmetic contains the fermentation product as an active ingredient. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fermented product having an excellent skin aging preventing effect, imparting a comprehensive and multifaceted skin beautifying effect to the skin, and excellent in biological safety, and a cosmetic containing the same.

Symptoms of aging and unhealthy skin such as wrinkles and sagging are caused by internal factors such as inactivation of cell growth and differentiation and decrease in hormone secretion accompanying aging, and reactive oxygen induced by exposure to sunlight (ultraviolet rays) This is a phenomenon caused by complex intertwining of external factors such as cell / tissue damage and inactivation of cell proliferation / differentiation.
In order to prevent or improve this aging and unhealthy skin, and to keep the skin healthy and youthful, the use of various active ingredients has been proposed, and cosmetics containing these ingredients have been put on the market. Has been. For example, α-hydroxycarboxylic acids, placental extracts, cell activation components such as hormones, dermal matrix components such as collagen, elastin, and hyaluronic acid, antioxidants such as vitamin E, anti-inflammatory agents such as glycyrrhetinic acid, various ultraviolet rays That is a protective agent.
However, these conventional ingredients generally only prevent or ameliorate one of the above-mentioned factors of skin aging or unhealing, and depending on the cosmetics containing these ingredients, aging that can be truly satisfied It is difficult to obtain a prevention effect and a skin beautifying effect. In addition, some components may require improvement in terms of safety, for example, if the amount is increased in order to increase effectiveness, skin irritation may occur.

  In view of the problems of the prior art as described above, the present inventors keep the skin in a truly healthy and youthful state by acting in a complex manner on various factors such as aging and unhealthy skin. As a result of intensive research and examination to find new active ingredients that can be improved, among natural products from the viewpoint of biosafety, plants of the genus Hibiscus have been transformed into microorganisms such as lactic acid bacteria. The fermented material obtained by fermenting with the above has both the effect of activating human skin epidermal cells and the effect of protecting the epidermal cells from UV damage. As a result, the present invention has been found to be capable of imparting a natural skin beautification and soundening effect and having excellent biosafety because the ingredients are derived from natural products.

Various proposals have been made for using plants of the genus Fuyos (Hibiscus sabdariffa L.), which are generally called hibiscus, as cosmetic ingredients.
For example, a melanin production inhibitor containing an extract of Hibiscus syriacus from the genus Fubisu (Hibiscus) genus (Japanese Patent Laid-Open No. 2003-171300), containing red pigment obtained from the pods of Roselle (Hibiscus sabdariffa L.) Moisturizing cosmetic (JP-A 2003-12489) hibiscus extraction containing a collagen production promoter (JP-A-2004-67552) and an extract of Phytophylla as a hyaluronidase activity inhibitor of P. acnes Oxygen scavenger comprising a product (JP 2001-122765 A), cosmetic product for topical application utilizing the anti-radical action and reduced glutathione self-synthesis promoting action of Hibiscus flucerata extract -503242), whitening, active oxygen elimination, antibacterial topical preparation (JP-A 2000-95663) containing an extract of roselle (Hibiscus sabdariffa L.) And cosmetics having a skin / hair function enhancement effect utilizing the synergistic effect of the anti-inflammatory action and the action of physiologically active ingredients (whitening agents, etc.), including Fuyo spp. Plant extract UV protective cosmetics (Japanese Patent Laid-Open No. 11-349469), Maillard reaction inhibitors containing Hibiscus extract (Japanese Patent Laid-Open No. 11-106336), Roselle (Hibiscus sabdariffa L.) or skin fibers of the extract Anti-inflammatory skin aging preventive cosmetics using blast cell proliferation activating action and extracellular matrix production increasing action (Japanese Patent Laid-Open No. 09-295928), anti-inflammation containing flower extract of Hibiscus plant as active ingredients Antiallergic agents (Japanese Patent Laid-Open No. 09-87188), mucopolysaccharide fragmentation inhibitors containing hibiscus extract as an active ingredient, active oxygen scavengers and antioxidants, and cosmetics containing these agents (Japanese Patent Laid-Open No. 06-2006) -24937), Fuyo Contains sap or extract of plants belonging to the genus as essential ingredients, contains skin protectant to protect skin and mucous membranes that are defatted or inflamed (Japanese Patent Laid-Open No. 57-99517), and contains extract of mokuge Patents such as a fibroblast proliferation promoter (Japanese Patent Laid-Open No. 10-36279) are disclosed.

JP 2003-171300 A JP 2004-67552 A Japanese Patent Laid-Open No. 2003-12487 JP 2001-122765 A JP 2002-503242 A JP 2000-95663 A JP 2000-7545 A JP 11-349469 A JP-A-11-106336 JP-A-9-295928 JP-A-9-87188 JP-A-6-24937 JP-A-57-99517 JP-A-10-36279

However, in the case of these conventional techniques, the ingredients contained in the plants of the genus Fuyos (Hibiscus) are merely used as cosmetic raw materials in the form of extracts or in combination with other active ingredients. The present invention, which uses Fuyu (Hibiscus) genus plants as an assimilation source for microbial fermentation and uses the fermentation products obtained here as cosmetic ingredients, is obviously different from the present invention. Among these prior arts, the fermented product of the present invention has both the activation action of human skin epidermal cells and the action of protecting epidermal cells from UV damage, giving the skin a comprehensive, multifaceted skin beautification and healthening effect. There is no disclosure of that fact, nor anything that suggests it.
In addition, in the case of the prior art that uses the components containing the genus Fuyos (Hibiscus) as it is, it is difficult to say that it is still satisfactory enough to be effective, and the improvement effect on the skin Thus, the present invention does not reach the scope of the present invention (see the test examples described later).

That is, the present invention relates to a fermented product obtained by fermenting a plant of the family Malvaceae Hibiscus L. with a microorganism and a cosmetic comprising the fermented product. .
Here, the term cosmetics is used in a broad sense including so-called cosmetics as well as quasi drugs.

The fermented product of the genus Fuyos (hibiscus) of the present invention has both a remarkable activation effect on human epidermal cells and an action of suppressing the damage of epidermal cells due to ultraviolet rays. Therefore, the cosmetic of the present invention comprising such a fermented product is multifaceted in preventing or improving the symptoms of skin aging and unhealthy conditions such as wrinkles and tarmi due to a synergistic effect based on the combination of both of these actions. It has excellent effects and maintains and improves the skin in a truly healthy and youthful state. Furthermore, due to the activation of human epidermal cells, it also has the effect of normalizing the turnover of the epidermis, promoting melanin excretion, and reducing spots and dullness.
In addition, the fermented product used as an active ingredient in the cosmetic composition of the present invention has no irritation to the skin, and therefore the cosmetic composition of the present invention is very excellent in biological safety.

Hereinafter, the present invention will be described in detail.
Examples of the plant of the genus Hyacinaceae (Hibiscus) used in the present invention include, for example, Roselle (Hibiscus sabdariffa L.), Mucuge (Hibiscus syriacus), Fubis (Hibiscus mutabills), Momijiaoi (Hibiscus coccineus), Touhoubo (Hibiscus tiliaceus), Examples include Hibiscus schizopetalus. Among them, the use of Roselle (Hibiscus sabdariffa L.) is most preferable from the viewpoint of the action of activating the epidermal cells of the fermented product and the protective action against UV damage.

  In fermenting these plants, there is no particular limitation on the fermentation site of the plant, and appropriate parts such as whole grass, leaves, flowers, buds, stamens, pistils, stems, roots, grains are added. Although it can be used, the use of koji is most preferable from the viewpoint of the effectiveness of the obtained fermented product.

Examples of microorganisms used for fermentation of plants of the genus Fuhibi (Hibiscus) include lactic acid bacteria, koji molds, natto bacteria, tempeh bacteria, yeasts, etc., and generally one or more selected from any of these bacterial species are used. In some cases, however, those belonging to different bacterial species may be used in combination as long as they do not interfere with each other.
Among the above-mentioned bacterial species, particularly when lactic acid bacteria are used, the obtained fermented product exhibits a particularly remarkable epidermal cell activation action and an epidermal cell protection action from UV damage, and a synergistic / complexity of both these actions. In the present invention, it is particularly preferable to use one or two or more bacteria selected from lactic acid bacteria, since they have an excellent skin beautifying effect and skin sounding effect.

  Examples of the lactic acid bacteria include Lactobacillus plantarum, L. brevis, Lactobacillus casei and other Lactobacillus lactic acid bacteria; Carnobacterium divergens Lactic acid bacteria of the genus Carnobacterium such as Carnobacterium piscicola; lactic acid bacteria of the genus Leuconostoc such as Leuconostoc mesenteroides and Leuconostoc citreum; Streptococcus faecalis, Streptococcus pyogenes, and other Streptococcus lactic acid bacteria; Enterococcus caseliflavus, Enterococcus Lactic acid bacteria of the genus Enterococcus such as Sulfurus (Enterococcus sulfreus); Lactic acid bacteria of the genus Lactococcus rafinolactis such as Lactococcus rafinolactis; Weissella confusa, Weissella confusa Weissella kandleri and other lactic acid bacteria; Atopobium minutum, Atopobium parvulus and other Atopobium lactic acid bacteria; Vagococcus fluvialis and vacocous ) Lactic acid bacteria; Pediococcus damnosus, Pediococcus pentosaceus, etc. Pediococcus (Pediococcus) ) Lactic acid bacteria of the genus. Among these lactic acid bacteria, the use of Lactobacillus plantarum is most preferable from the viewpoint of the effectiveness of the obtained fermented product and the fact that it is not extremely anaerobic and easy to handle.

Examples of Aspergillus oryzae include Aspergillus oryzae, Aspergillus flavus, Aspergillus polyoxogenes, Aspergillus sojae, Aspergillus solus, Aspergillus or kawauchii), Aspergillus usami,
Examples include black koji molds such as Aspergillus niger, Monascus anka, and Monascus pilosus. Among them, Aspergillus oryzae is most preferable from the viewpoint of the effectiveness of the obtained fermented product and the relatively low coloration and fermentation odor of the fermentation broth.

  Examples of Bacillus natto include bacteria belonging to the genus Bacillus such as Bacillus natto, Bacillus subtilis, and Bacillus circulans. Among these, Bacillus natto is most preferable because it is widely used in foods and has high safety.

  Tempe fungi include Rhizopus azygosporus, Rhizopus microsporus chinensis, Rhizopus microsporus oligosporus, Rhizopus microsporus oligosporus, Rhizopus microsporus oligosporus, Rhizopus microsporus oligosporus, Rhizopus microsporus oligosporus Examples include fungi. Among them, Rhizopus microsporus oligosporus and Rhizopus oryzae are most preferable because they are widely used in fermented foods in Southeast Asia including Indonesia.

Examples of the yeast include, for example, Saccharomyces cerevisiae, Saccharomyces awamori, Saccharomyces chevalieri, Saccharomyces cerevisiae, Torulaspora delbruekii, Torulaspora fermentati, Torulaspora rosei, etc.
omyces soya), Zygosaccharomyces sake, Zygosaccharomyces miso, Zygosaccharomyces lactis, etc. Kandida kefyr, Candida sake, Candida scottii and other yeasts of the genus Candida, Aureobasidium Pullulans, Aureobasidium mansonii, Aureobasidium Examples include yeast of the genus Aureobasidium such as Aureobasideium microstictum.
Among them, Saccharomyces cerevisiae is most preferable because it is most widely used for foods and has a strong fermenting power.

Preferable specific examples of the method for fermenting a plant belonging to the genus Fubiscus (Hibiscus) using the above microorganisms are as follows.
First, a hibiscus plant to be fermented (hereinafter sometimes referred to as a fermentation material) is immersed or suspended in a fermentation medium to prepare a suspension for fermentation. In this case, the plants of the genus Fubiscus (Hibiscus) may be used as they are, or may be used after being dried or semi-dried in advance. In addition, as for the shape, the collected one can be used as it is, but the fermentation efficiency can be increased if it is shredded or pulverized and refined.

As a fermentation medium for suspending the fermentation material, water or water and lower alcohols (such as methanol, ethanol, propanol, etc.) or glycols (ethylene glycol, propylene glycol, 1,3-butylene glycol, glycerin, etc.) and In addition, saccharides such as glucose, fructose, and sucrose may be added to these media. However, microorganisms are most likely to exert their effects and other than plants of the genus Fubiscus. The use of water alone is most preferred because it avoids the production of fermentation by-products due to the presence of chemical components.
The mixing ratio (weight ratio) of the fermentation material and the fermentation medium is generally 1: 1 to 1: 1000, preferably 1: 5 to 1: 100, more preferably 1:10 to 1: 1, in terms of the dry weight of the fermentation material. A range of 50.

The suspension of the fermentation material is sterilized to remove various germs that hinder fermentation before being subjected to the fermentation process. In this case, the sterilization removal method may be a method in which the fermentation material is washed and sterilized with ethanol for sterilization in advance and suspended in a sterile medium such as sterile water. A method of heat sterilizing the suspension may be used.
Examples of the heat sterilization method include an autoclave sterilization method in which the suspension is heated at 120 to 130 ° C. for 10 to 20 minutes, and holding the suspension at 80 to 90 ° C. for 60 to 120 minutes once to 2-3 times a day. An intermittent sterilization method is generally used for repeated days.

Next, this sterilized suspension is placed in a fermentation tank, and microorganisms are inoculated therein to perform fermentation.
The appropriate amount of inoculated microorganism is 10 ⁷ to 10 ⁸ cells / mL. Even if the inoculation amount exceeds the above range, the fermentation progress time hardly changes. On the other hand, if the inoculation amount is less than the above range, it takes a long time to complete the fermentation.

  The fermentation temperature is generally in the range of 5 to 50 ° C., preferably in the range of 30 to 40 ° C. (for example, 35 ° C. to 40 ° C. for lactic acid bacteria), which is the optimum temperature for growth of each microorganism. The number of days of fermentation is generally in the range of 1 to 10 days, preferably 2 to 5 days, at the optimum temperature. If the fermentation days are shorter than the above general range, the fermentation is not sufficiently performed and the effectiveness of the fermented product tends to be reduced. On the other hand, if the fermentation days are longer than 10 days, no further increase in effectiveness is observed. Not only that, but also coloring and an increase in fermentation odor occur.

In carrying out the above fermentation treatment, in order to make the components of the genus Fuyos (Hibiscus) genus plant more effective for use by microorganisms, the fermentation is continued before or at the time of inoculation of the microorganism, or in some cases after the inoculation. In addition, it is preferable that an enzyme is added to the suspension to hydrolyze the plants of the genus Fubiscus.
In this case, as the enzyme, at least one enzyme selected from a proteolytic enzyme, a saccharide degrading enzyme, and a pectin degrading enzyme is used.

  Examples of proteolytic enzymes include actinases such as actinase, pepsins such as pepsin, trypsins such as trypsin and chymotrypsin, papains such as papain and chymopapain, peptidases such as glycylglycine peptidase, carboxypeptidase, and aminopeptidase. And bromelain can be used. Among these enzymes, actinases such as actinase, papains such as papain and chymopapain, and bromelain are particularly preferable.

  As the saccharide-degrading enzyme, for example, α-amylase, β-amylase, glucoamylase, β-galactosidase and the like can be used. Of these enzymes, glucoamylase is particularly preferred.

  Examples of pectin degrading enzymes that can be used include pectin depolymerase, pectin demethoxylase, pectin lyase, pectin esterase, and polygalacturonase. Of these enzymes, pectin esterase and polygalacturonase are particularly preferred.

The total amount of the enzyme used is preferably 0.01 to 10% by weight, more preferably 0.1 to 2.0% by weight, based on the solid content of the genus Fubiscus plant in the suspension. .
As treatment conditions such as pH, temperature, and time, if the enzyme treatment is performed before fermentation, the treatment is preferably performed for 1 to 24 hours near the optimum pH and temperature of the enzyme used. If it is performed in parallel with the fermentation, the same conditions as the fermentation may be used.

  When the above fermentation treatment is completed, the sterilization of the fermentation solution at 80 to 100 ° C. for about 10 to 120 minutes is also performed for sterilization of microorganisms and also when the enzyme treatment is used in combination, inactivation of the enzyme. Apply processing. The fermented liquid after the sterilization treatment is used as it is, or generally and preferably by separating the liquid phase by solid-liquid separation means such as filtration or centrifugation, and if necessary, the pH is kept within the pH range of ordinary cosmetics. It is adjusted to a certain pH of 6 to 8, and if necessary, adjusted to an appropriate concentration by dilution or concentration, and then used as a raw material for cosmetics. In some cases, the liquid phase after solid-liquid separation is solidified according to a conventional method such as spray-drying method or freeze-drying method, and further pulverized as necessary and blended into a cosmetic. Also good.

  Examples of cosmetics comprising the fermented product of the genus Fubisus of the present invention include basic cosmetics such as emulsions, creams, lotions, essences, packs, facial cleansers, lipsticks, foundations, liquid foundations, and makeup. Examples include makeup cosmetics such as pressed powder, cleansing cosmetics such as facial cleansers, body shampoos, and soaps, and bath agents, but of course not limited thereto.

  In the cosmetic composition of the present invention, the amount of the fermented product of the genus Fubisus plant is generally 0.001 to 10% by weight, preferably 0. In the range of 01 to 1% by weight, in the case of makeup cosmetics, generally in the range of 0.001 to 5% by weight, preferably in the range of 0.01 to 0.5% by weight. In the range of 001 to 5% by weight, preferably 0.01 to 0.5% by weight, and in the case of a bath agent, it is generally in the range of 0.001 to 10% by weight, preferably 0.01 to 1% by weight.

  In addition to the above-mentioned essential ingredients, the cosmetics of the present invention include compounding ingredients usually used in cosmetics, such as oily ingredients, surfactants, moisturizers, thickeners, antiseptic / disinfectants, powder ingredients, ultraviolet rays. Absorbers, pigments, fragrances, antioxidants and the like can be appropriately blended as necessary.

  Here, as the oil component, for example, olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, palm oil, palm oil, cacao oil, meadow foam oil, sheer butter, tea tree oil, avocado oil, Oils of plant origin such as macadamia nut oil and plant-derived squalane; Oils and fats of animal origin such as mink oil and turtle oil; waxes such as beeswax, carnauba wax, rice wax, lanolin; liquid paraffin, petrolatum, paraffin wax, squalane, etc. Hydrocarbons: fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid, cis-11-eicosenoic acid; higher alcohols such as lauryl alcohol, cetanol, stearyl alcohol; isopropyl myristate, palmitic acid Isopropyl, me Butyl phosphate, 2-ethylhexyl glycerides, higher fatty acid octyldodecyl (octyl stearate dodecyl and the like), and the synthetic esters and synthetic triglycerides such like.

Examples of the surfactant include polyoxyethylene alkyl ether, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene hydrogenated castor oil, polyoxyethylene Nonionic surfactants such as oxyethylene sorbitol fatty acid esters; fatty acid salts, alkyl sulfates, alkylbenzene sulfonates, polyoxyethylene alkyl ether sulfates, polyoxyethylene fatty acid amine sulfates, polyoxyethylene alkyl phenyl ether sulfates, Polyoxyethylene alkyl ether phosphates, α-sulfonated fatty acid alkyl ester salts, polyoxyethylene alkyl phenyl ether phosphates, etc. ON surfactant: quaternary ammonium salt, primary to tertiary fatty acid amine salt, trialkylbenzylammonium salt, alkylpyridinium salt, 2-alkyl-1-alkyl-1-hydroxyethylimidazolinium salt, N N, N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine, N, N, N-trialkyl-N-, N, N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine Amphoteric surfactants such as alkylene ammoniocarboxybetaine and N-acylamidopropyl-N ′, N′-dimethyl-N′-β-hydroxypropylammoniosulfobetaine can be used.
In addition, as emulsifiers or emulsifiers, stevia derivatives such as enzyme-treated stevia, lecithin and derivatives thereof, lactic acid bacteria fermented rice, lactic acid bacteria fermented germinated rice, lactic acid bacteria fermented cereals (wheat, beans, millet, etc.), Zizyphus juazeiro: Rhamnaceae ) An extract or the like can also be blended.

  Examples of humectants include glycols such as glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol and polyethylene glycol, sugars such as maltitol, sorbitol, xylitol, trehalose, glucose, sodium pyrrolidonecarboxylate, lactic acid bacteria fermentation Rice, mucopolysaccharide (eg hyaluronic acid and its derivatives, chondroitin and its derivatives, heparin and its derivatives, etc.), elastin and its derivatives, collagen and its derivatives, hydrolyzed silk protein, NMF related substances, lactic acid, urea, high grade Fatty acid octyldodecyl, phytosterol, soybean phospholipid, cholesteryl isostearate, seaweed extract, seafood-derived collagen and its derivatives, various amino acids and their derivatives (for example, trimethy Glycine, etc.), Byakkyuu extract, soybean milk fermented liquor, natto extract, rice-derived extract and fermented, and the like.

  Examples of thickeners include, for example, brown algae such as alginic acid, agar, carrageenan, fucoidan, and fartheraran, components derived from green algae or red algae, beech extract, pectin, locust bean gum, polysaccharides such as aloe polysaccharide, xanthan gum, tragacanth gum, guar gum Synthetic polymers such as gums such as carboxymethylcellulose, hydroxyethylcellulose, etc., polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer; hyaluronic acid and its derivatives, polyglutamic acid and its Examples thereof include sugar compounds mainly composed of derivatives, glucosyl trehalose and hydrolyzed hydrogenated starch.

  Examples of the antiseptic / bactericidal agent include urea; paraoxybenzoates such as methyl paraoxybenzoate, ethyl paraoxybenzoate, propyl paraoxybenzoate, and butyl paraoxybenzoate; phenoxyethanol, dichlorophene, hexachlorophene, chlorhexidine hydrochloride, benzal chloride Extracts of genus plant of the genus Genus such as Luconium, Salicylic acid, Ethanol, Undecylenic acid, Phenols, Jamal (Imidazodenyl urea), 1,2-pentanediol, Udo, various essential oils, Bark dry matter, Propolis extract, Methyl And isothiazolinone.

  Examples of the powder component include sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, silicic anhydride, mica, 6- or 12-nylon powder, polyethylene powder. Silk powder, cellulosic powder, grains (rice, wheat, corn, millet, etc.) powder, beans (soybean, red beans, etc.) powder, and the like.

  Examples of the ultraviolet absorber include ethyl paraaminobenzoate, ethylhexyl paradimethylaminobenzoate, amyl salicylate and derivatives thereof, 2-ethylhexyl paramethoxycinnamate, octyl cinnamate, oxybenzone, 2,4-dihydroxybenzophenone, 2-hydroxy-4 -Methoxybenzophenone-5-sulfonate, 4-tertiarybutyl-4-methoxybenzoylmethane, 2- (2-hydroxy-5-methylphenyl) benzotriazole, urocanic acid, ethyl urocanate, aloe extract, etc. .

  Examples of antioxidants include in vivo active oxygen-degrading enzymes such as superoxide dismutase and catalase, vitamins such as vitamin E and vitamin D and derivatives thereof, butylhydroxyanisole, butylhydroxytoluene, propyl gallate, Ubidecaquinone (ubiquinone), rutin, rutin glucoside, γ-oryzanol, ginkgo biloba extract, age extract, psychic extract, red pepper extract, plum extract, evening primrose extract, june extract, hammelis extract, melissa extract, Examples include white coconut extract, rice extract, murasakixikib extract, birch extract, hamamelis extract, oolong tea extract, black bean hydrolyzed extract, and hagoromogusa extract.

  Furthermore, if necessary, other active ingredients (whitening agent, skin aging prevention / rough skin improvement agent, anti-inflammatory agent, etc.) may be blended within the range that does not impair the effects and features of the fermented product used in the present invention. Examples of such a whitening agent include tranexamic acid and its derivatives, t-cycloamino acid derivatives, kojic acid and its derivatives, ascorbic acid and its derivatives, hydroquinone derivatives, ellagic acid and its derivatives, resorcinol derivatives, placental extraction , Cysteine, Sohakuhi extract, Yukinoshita extract, Rice bran extract, Rice bran extract hydrolyzate, Lactic acid bacteria fermented rice, Lactic acid bacteria fermented germinated rice, Lactic acid bacteria fermented cereals (wheat, legumes, millet), White coconut hydrolyzed extract , Murasakixikibu extract, lotus seed fermented product, ginseng extract, Pandanus amaryllifolius Roxb. , Arcangelicia flava Merrilli extract, chamomile extract (trade name: Chamomile ET), ginkgo extract, crested squirrel extract, italian extract, buddhist extract, licorice extract, dandelion extract, Altea extract, Genokosho extract, Yukinoshita extract, jujube extract, peonies extract, Toki extract, peach extract, green algae, red algae or brown algae seaweed extract, seaweed extract such as sea bream, linole If the acid and its derivative or processed product (for example, liposomal linoleic acid, etc.), 2,5-dihydroxybenzoic acid derivative and the like are components for preventing skin aging and improving rough skin, collagen derived from animal or fish and its derivative, elastin and Its derivatives, intercellular lipids such as ceramide, placental extract, nicotinic acid and its derivatives, Ruritic acid and its derivatives (dipotassium salt, etc.), t-cycloamino acid derivatives, vitamin A precursor, vitamin A and its derivatives, vitamin E and its derivatives, allantoin, α-hydroxy acids, diisopropylamine dichloroacetate, γ-amino- β-hydroxybutyric acid, coenzyme Q-10, adenosine, α-lipoic acid, picoline, carnitine and derivatives thereof, gentian extract, licorice extract, pearl barley extract, chamomile extract, carrot extract, aloe extract, etc., rice bran extract Hydrolyzate, rice extract hydrolyzate, low allergen rice extract hydrolyzate, rice fermented extract, green algae, red algae or brown algae seaweed extract, seaweed extract such as sea cucumber, soakakuhi extract, juazeiro ( Zizyhus juazeiro) extract, Na extract, Kidachi aloe extract, Mannen wax extract, Ginkgo biloba extract, Horsetail extract, Safflower extract, Panax ginseng extract, Elderberry extract, Scarlet extract, Astragalus extract, Mango extract, Cherimoya extract, Mangosteen Extract, Tabebuia impetiginosa extract, yeast extract, eggshell membrane extract protein, deoxyribonucleic acid potassium salt, purple orchid root extract, purple plant extract, rice extract, coral grass extract, pollen extract, etc. Ingredients include, for example, azulene derivatives such as sodium guaiazulene sulfonate and ethyl guaiazulene sulfonate, glycyrrhizic acid derivatives such as dipotassium glycyrrhizinate and stearyl glycyrrhizinate, allantoin, licorice extract, kujin extract, peony extract. Things, moutan bark extract, Forsythia extract, Ryuutan extract, tow calendula extract, parsley extract, Hypericum extract, Bukuryou bamboo extract, cassia extract, and the like.

  Examples of the kojic acid derivative include kojic acid sugar derivatives such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate, kojic acid dibutyrate, kojic acid ethers, kojic acid glucoside, etc. As the ascorbic acid derivative, for example, L-ascorbic acid-2-phosphate sodium, L-ascorbic acid-2-phosphate magnesium, L-ascorbic acid-2-sulfate sodium, L-ascorbic acid-2 -Ascorbic acid ester salts such as magnesium sulfate, L-ascorbic acid-2-glucoside (2-O-α-D-glucopyranosyl-L-ascorbic acid), L-ascorbic acid-5-glucoside (5-O-α) -D-glucopyranosyl-L-ascorbine Acid) ascorbic acid sugar derivatives, acylated 6-positions of these ascorbic acid sugar derivatives (acyl groups are hexanoyl, octanoyl, decanoyl, etc.), L-ascorbic acid tetraisopalmitate, L-ascorbic acid tetra L-ascorbic acid tetrafatty acid esters such as lauric acid ester, 3-O-ethylascorbic acid, L-ascorbic acid-2-phosphate-6-O-palmitate sodium and the like are hydroquinone derivatives such as arbutin (hydroquinone). -Β-D-glucopyranoside), α-arbutin (hydroquinone-α-D-glucopyranoside) and the like, and as resorcinol derivatives, for example, 4-n-butylresorcinol, 4-isoamylresorcinol and the like are 2,5-dihydroxybenzoic acid. Derivatives and For example, 2,5-diacetoxybenzoic acid, 2-acetoxy-5-hydroxybenzoic acid, 2-hydroxy-5-propionyloxybenzoic acid, etc., and nicotinic acid derivatives include, for example, nicotinic acid amide, nicotinic acid benzyl, etc. However, examples of vitamin E derivatives include vitamin E nicotinate, vitamin E linoleate, and vitamin E phosphate sodium salt, and examples of α-hydroxy acids include lactic acid, malic acid, succinic acid, citric acid, and α-hydroxyoctane. There are acids.

  Next, the present invention will be described more specifically with reference to examples, formulation examples (cosmetic examples), and test examples, but the present invention is not limited thereto. In the following, all parts are parts by weight, and all% are% by weight.

Example 1.
950 g of purified water is added to 50 g of dried roselle (Hibisucas sabdariffa L.) to make a suspension, neutralized with alkali to pH about 6, and then heated at 80-90 ° C. for 1 hour to sterilize Went.
The sterilized suspension was inoculated with 10 ⁸ cells / mL of lactic acid bacteria (Lactobacillus plantarum), and statically cultured at 37 ° C. for 3 days.
After completion of the culture, the culture broth was sterilized by heating and filtered to obtain 720 g (solid content concentration: 3.1%) of a lactic acid bacteria fermented solution of Fussa (Hibiscus) genus roselle pods.

Example 2
650 g (solid content concentration: 2.7%) of a lactic acid bacteria fermented solution of Fussa (Hibiscus) genus Mucuge was obtained in the same manner as in Example 1 except that Hibiscus syriacus was used instead of Roselle.

Example 3
In the same manner as in Example 1 except that Streptococcus faecalis was used in place of Lactobacillus plantarum as a lactic acid bacterium, 770 g (solid content concentration: 3.3%) of a lactic acid bacterium fermentation product of Roselle cocoon was obtained.

Example 4
950 g of purified water was added to 50 g of dried Roselle straw to make a suspension, and 1.0 g of pectinesterase was added to this solution, followed by hydrolysis at 40 ° C. for 3 hours.
The hydrolyzed suspension was neutralized with alkali to adjust the pH to about 6, and then heated at 80 to 90 ° C. for 1 hour to inactivate and sterilize the enzyme.
The sterilized hydrolyzed suspension was inoculated with 10 ⁸ cells / mL of lactic acid bacteria (Lactobacillus plantarum) and statically cultured at 37 ° C. for 3 days.
After completion of the culture, the culture broth was sterilized by heating and filtered to obtain 800 g of a lactic acid bacteria fermented solution of Roselle straw (solid content concentration 3.9%).

Embodiment 5 FIG.
Rosell's koji mold fermentation solution 810 g (solid content concentration 3.4%) was obtained in the same manner as in Example 4 except that Aspergillus oryzae was used instead of lactic acid bacteria.

Example 6
In the same manner as in Example 4 except that Bacillus natto, which is a natto bacterium, was used instead of the lactic acid bacterium, 790 g (solid content concentration: 3.4%) of a fermented natto bacterium of Roselle cocoon was obtained.

Example 7
In the same manner as in Example 4 except that Saccharomyces cerevisiae, which is yeast, was used instead of lactic acid bacteria, 800 g (solid content concentration: 3.2%) of a fermented yeast for yeast for Roselle was obtained.

Example 8 FIG.
In the same manner as in Example 4 except that Rhizopus microporus oligospora, which is a Tempe bacterium, was used instead of the lactic acid bacterium, 820 g of a Roselle cocoon fermentation product solution (solid content concentration: 3.2%) was obtained.

Example 9
950 g of purified water was added to 50 g of dried Roselle straw to make a suspension. The resulting solution was neutralized with alkali to a pH of about 6 and then sterilized by heating at 80 to 90 ° C. for 1 hour.
To the sterilized suspension, 1.0 g of pectinesterase, 0.1 g of glucoamylase and 0.1 g of papain are added, and 10 ⁸ cells / mL of lactic acid bacteria (Lactobacillus plantarum) are inoculated and left at 37 ° C. for 3 days. Culture and enzyme hydrolysis treatment were performed.
After culturing, the mixture was heated at 85 to 90 ° C. for 1 hour to sterilize and inactivate the enzyme. After cooling, the culture solution was filtered to obtain 850 g of Roselle's strawberry lactic acid bacteria fermented solution (solid content concentration 4.1%). .

Example 10
As the enzyme, 810 g of a lactic acid bacteria fermented solution of Roselle pod (solid content) was used in the same manner as in Example 9, except that 1.0 g of pectinesterase, 0.1 g of glucoamylase and 0.1 g of papain were used instead of 0.1 g of glucoamylase. A concentration of 3.5%) was obtained.

Example 11
As the enzyme, 805 g of a lactic acid bacteria fermented solution of Roselle moth (solids concentration) except that 1.0 g of pectinesterase, 0.1 g of glucoamylase and 0.1 g of papain were used instead of 0.1 g of papain. 3.4%).

Example 12
820 g of a lactic acid bacteria fermented solution of roselle leaves (solid content concentration 3.6%) was obtained in the same manner as in Example 4 except that dried roselle leaves were used instead of dried roselle straw.

Example 13
720 g of a lactic acid bacteria fermented solution of the roselle root (solid content concentration 2.6%) was obtained in the same manner as in Example 4 except that the dried roselle root slice was used instead of the dried roselle pod.

Example 14
780 g (solid content concentration: 2.8%) of a lactic acid bacteria fermented solution of whole roselle grass was obtained in the same manner as in Example 4 except that the dried roselle whole plant was used instead of dried roselle straw. It was.

Example 15.
After concentrating 500 g of the lactic acid bacterium fermentation product solution of Roselle cocoon obtained in Example 4, it was lyophilized and pulverized to obtain 18 g of a fermentation product powder.

Comparative Example 1
950 g of purified water was added to 50 g of dried Roselle straw to make a suspension, and 1.0 g of pectinase was added to this solution, followed by hydrolysis at 40 ° C. for 3 hours.
This hydrolyzed suspension is neutralized with alkali to a pH of about 6 and then heated at 80 to 90 ° C. for 1 hour to inactivate the enzyme and filtered to obtain enzyme hydrolyzate of Roselle's straw 810 g of solution (solid content concentration 4.0%) was obtained.

Comparative Example 2
950 g of purified water was added to 50 g of dried Roselle straw to make a suspension and heated. After cooling, the suspension was neutralized with alkali to a pH of about 6, and filtered to obtain 720 g of Roselle straw extract solution (solids concentration 2.8%).

Formulation Example 1 Cream [Component A] Liquid paraffin 5.0
Hexalan (Note 1) 4.0
Paraffin 5.0
Glyceryl monostearate 2.0
Polyoxyethylene (20) sorbitan monostearate 6.0
Butylparaben 0.1
(Note 1) Technoble Co., Ltd. glyceryl trioctanoate
[B component]
Fermented product solution of Example 4 10.0
Glycerin 5.0
Carboxymethyl monostearate 0.1
Moiston C (Note 2) 1.0
Amount of purified water totaling 100 parts (Note 2) NMF component manufactured by Technoble Co., Ltd.
[C component]
Perfume
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After this was cooled to 50 ° C., component C was added and further stirred and mixed to obtain a cream.

Formulation Example 2 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the fermented product solution of Example 2 was used instead of the fermented product solution of Example 4 in Component B of Formulation Example 1.

Formulation Example 3 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the fermented product solution of Example 3 was used instead of the fermented product solution of Example 4 in Component B of Formulation Example 1.

Formulation Example 4 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the fermented product solution of Example 12 was used instead of the fermented product solution of Example 4 in Component B of Formulation Example 1.

Formulation Example 5 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the fermented product solution of Example 13 was used instead of the fermented product solution of Example 4 in Component B of Formulation Example 1.

Formulation Example 6 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the fermented product solution of Example 14 was used instead of the fermented product solution of Example 4 in Component B of Formulation Example 1.

Formulation Example 7 Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Fermented product solution of Example 1 10.0
Glycerin 3.0
1,3-butylene glycol 2.0
Carboxymethylcellulose 0.3
Sodium hyaluronate 0.01
Amount of purified water totaling 100 parts
[C component]
Perfume
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Formulation Example 8 Emulsion An emulsion was obtained in the same manner as in Formulation Example 7, except that the fermented product solution of Example 1 was used instead of the fermented product solution of Example 1 in Component B of Formulation Example 7.

Formulation Example 9 Emulsion An emulsion was obtained in the same manner as in Formulation Example 7 except that the fermented product solution of Example 6 was used instead of the fermented product solution of Example 1 in Component B of Formulation Example 7.

Formulation Example 10 Emulsion An emulsion was obtained in the same manner as in Formulation Example 7 except that the fermented product solution of Example 7 was used instead of the fermented product solution of Example 1 in Component B of Formulation Example 7.

Formulation Example 11 Emulsion An emulsion was obtained in the same manner as in Formulation Example 7 except that the fermented product solution of Example 8 was used instead of the fermented product solution of Example 1 in Component B of Formulation Example 7.

Formulation Example 12. Lotion [component] part Fermented product solution of Example 9 10.0
Ethanol 10.0
Glycerin 3.0
1,3-butylene glycol 2.0
Methylparaben 0.2
Citric acid 0.1
Sodium citrate 0.3
Carboxyvinyl polymer 0.1
Perfume
Potassium hydroxide appropriate amount Purified water Amount that makes 100 parts in total
The above ingredients were mixed to obtain a lotion.

Formulation Example 13 Lotion A lotion was obtained in the same manner as in Formulation Example 12 except that the fermented product solution of Example 4 was used instead of the fermented product solution of Example 9 in the components of Formulation Example 12.

Formulation Example 14. Lotion A lotion was obtained in the same manner as in Formulation Example 12 except that the fermented product solution of Example 14 was used instead of the fermented product solution of Example 9 among the components of Formulation Example 12.

Formulation Example 15. Lotion [component A] part olive oil 1.0
Polyoxyethylene (5.5) cetyl alcohol 5.0
Butylparaben 0.1
[B component]
Fermented product solution of Example 10 10.0
Ethanol 5.0
Glycerin 5.0
1,3-butylene glycol 5.0
Methylparaben 0.1
Potassium hydroxide appropriate amount Purified water Amount that makes 100 parts in total
[C component]
Perfume
After each component A and component B was heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and the lotion was obtained.

Formulation Example 16. Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Fermented product solution of Example 4 10.0
L-ascorbic acid-2-glucoside 2.0
Potassium hydroxide 0.5
Glycerin 3.0
1,3-butylene glycol 2.0
Carboxymethylcellulose 0.3
Sodium hyaluronate 0.01
Purified water Amount of 100 parts [component C]
Perfume
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Formulation Example 17. In addition to using 2.0 parts of L-ascorbic acid-2-phosphate magnesium in place of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the B component of Formulation Example 16 Produced a milky lotion in the same manner as in Preparation Example 16.

Formulation Example 18. Emulsion In addition to using 2.0 parts of L-ascorbic acid-2-glucoside and 2.0 parts of sodium L-ascorbic acid-2-phosphate instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the B component of Formulation Example 16. Produced a milky lotion in the same manner as in Preparation Example 16.

Formulation Example 19. Emulsion In the B component of Formulation Example 16, an emulsion was prepared in the same manner as Formulation Example 16 except that 2.0 parts of arbutin was used instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide. Obtained.

Formulation Example 20. Emulsion In the component B of Formulation Example 16, instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide, a rice bran extract hydrolyzate (trade name “Grace Know” manufactured by Technoble Co., Ltd.) An emulsion was obtained in the same manner as in Formulation Example 16, except that 5.0 parts of * Snow * HP ", solid concentration 3.5%) were used.

Formulation Example 21. Emulsion White coconut extract (trade name “Sinablanca-WH” manufactured by Technoble Co., Ltd.) instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide in the B component of Formulation Example 16. , Solid content concentration 1.0%) An emulsion was obtained in the same manner as in Formulation Example 16 except that 5.0 parts were used.

Formulation Example 22. Emulsion Formulation Example 16 in the component B except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide are used instead of 1.0 part of γ-amino-β-hydroxybutyric acid. In the same manner as in No. 16, an emulsion was obtained.

Formulation Example 23. Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Fermented product solution of Example 11 10.0
L-ascorbic acid-2-glucoside 2.0
Potassium hydroxide 0.5
Coenzyme Q-10 0.1
Glycerin 3.0
1,3-butylene glycol 2.0
Carboxymethylcellulose 0.3
Sodium hyaluronate 0.01
Amount of purified water totaling 100 parts
[C component]
Perfume
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Formulation Example 24. Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Fermented product solution of Example 3 10.0
L-ascorbic acid-2-glucoside 2.0
Potassium hydroxide 0.5
Soy milk lactic acid bacteria fermentation extract 1.0
Glycerin 3.0
1,3-butylene glycol 2.0
Carboxymethylcellulose 0.3
Sodium hyaluronate 0.01
Amount of purified water totaling 100 parts
[C component]
Perfume
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Formulation Example 25. Pressed powder [A component] Part Bengala 0.5
Yellow iron oxide 1.5
Black iron oxide 0.1
Titanium oxide 10.0
Nylon powder 4.0
Amount that makes 100 parts of sericite Mica 23.0
Talc 25.0
Fermented product powder of Example 15 1.0
[B component]
Squalane 1.0
Methylpolysiloxane 4.0
Propylparaben 0.1
Dehydroacetic acid 0.1
Liquid paraffin 2.0
Perfume
The above A component and B component were mixed and stirred, mixed, then passed through a 200 mesh Tyler mesh sieve, and the resulting mixed powder was cast into a mold to obtain a pressed powder.

Formulation Example 26. Liquid foundation [component A] part Stearic acid 2.4
Propylene glycol monostearate 2.0
Cetostearyl alcohol 0.2
Liquid lanolin 2.0
Liquid paraffin 3.0
Isopropyl myristate 8.5
Propylparaben 0.05
[B component]
Fermented product solution of Example 4 5.0
Sodium carboxymethylcellulose 0.2
Bentonite 0.5
Propylene glycol 4.0
Triethanolamine 1.1
Methylparaben 0.1
Purified water Amount that makes the total amount 100 parts [C component]
Titanium oxide 8.0
Talc 4.0
Coloring pigment appropriate amount The components A and B were heated and mixed and stirred. This was reheated, the above C component was added, poured into a mold, and stirred until it reached room temperature to obtain a liquid foundation.

Formulation Example 27. Liquid Foundation A liquid foundation was obtained in the same manner as in Formulation Example 26 except that the fermented product solution of Example 12 was used instead of the fermented product solution of Example 4 in the B component of Formulation Example 26.

Formulation Example 28. Cream foundation [component A] part Stearic acid 5.0
Cetanol 2.0
Glyceryl monostearate 3.0
Liquid paraffin 5.0
Squalane 3.0
Isopropyl myristate 8.0
Polyoxyethylene (20) glyceryl monostearate 2.0
Propylparaben 0.1
[B component]
Fermented product solution of Example 1 5.0
Sorbitol 3.0
1,3-butylene glycol 5.0
Triethanolamine 1.5
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 2.0
Kaolin 5.0
Bentonite 1.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring, and obtained the cream foundation.

Formulation Example 29. Cream Foundation A cream foundation was obtained in the same manner as in Formulation Example 28 except that the fermented product solution of Example 13 was used instead of the fermented product solution of Example 1 in Component B of Formulation Example 28.

Formulation Example 30. Body shampoo [component A] part N-lauroylmethylalanine sodium 25.0
Palm oil fatty acid potassium liquid (40%) 26.0
Palm oil fatty acid diethanolamide 3.0
Methylparaben 0.1
[B component]
Fermented product solution of Example 9 10.0
1,3-butylene glycol 2.0
Purified water Amount to be 100 parts A component and B component are each heated to 80 ° C and dissolved uniformly, then B component is added to A component and stirring is continued to cool to room temperature to obtain a body shampoo It was.

Formulation Example 31. Soap [component A] part hardened castor oil 26.0
Coconut oil 10.0
Olive oil 4.0
[B component]
Sodium hydroxide 6.0
Sugar 10.0
Glycerin 5.0
Fermented product solution of Example 10 5.0
Purified water Amount of 100 parts [component C]
Ethanol 20.0
Perfume Appropriate A component and B component were each heated to 80 ° C. and dissolved uniformly, and then B component was added to A component to saponify. This was cooled to 50 ° C. with stirring, and component C was added. This was poured into a mold and cooled, and then dried at room temperature for several days. A sufficiently dried product was taken out from the mold to obtain soap.

Comparative Formulation Example 1 Cream A cream was obtained in the same manner as in Formulation Example 1 except that the extract solution of Comparative Example 2 was used instead of the fermented product solution of Example 4 in the B component of Formulation Example 1.

Comparative Formulation Example 2 Cream A cream was obtained in the same manner as in Formulation Example 1 except that purified water was used instead of the fermented product solution in Example 4 in the B component of Formulation Example 1.

Test Example 1 Epidermal cell activation test (1)
[sample]
Using the fermented product solution of the present invention obtained in Examples 1 and 4 and the enzyme hydrolyzate solution of Comparative Example 1 and the extract solution of Comparative Example 2 as samples, their epidermal cell activation effects were examined. .
[Test method]
Human epidermal cells PHK16-0b (Lot.040817 (4)) were seeded in a 96-well microplate at a concentration of 1 × 10 ⁴ cells / well. As the medium, MCDB153 (manufactured by SIGMA) to which Epidercel HKGS (manufactured by Kurabo Industries) was added as a growth promoter was used. After pre-culturing at 37 ° C. for 2 days, the sample solution was added to the medium so as to have a concentration of 5.0% (as a solution concentration), and further cultured at 37 ° C. for 4 days. Next, the medium was removed, and a 0.03% MTT solution prepared using PBS (−) was added and maintained at 37 ° C. Then, using a microplate reader (MODEL 680, manufactured by Bio-Rad), a wavelength of 570 The MTT value was measured at −630 nm.
In the case of no sample addition (control), the same operation as described above was performed, and the relative value of the MTT value at the time of each sample addition with respect to the MTT value obtained here was determined to be the human epidermal cell MTT activity rate (%). .
For comparison, the same test was performed when 100 mM glucose was added instead of the sample solution (positive control).

[result]
The results obtained in the above test are shown in Table 1.

As shown in Table 1, the fermented lactic acid bacteria solution of Roselle's koji both in the case where the enzyme hydrolysis treatment was not performed before fermentation (Example 1) and the case where the enzyme hydrolysis treatment was performed (Example 4). It has an action to strongly activate epidermal cells. In contrast, the enzyme hydrolyzate solution (Comparative Example 1) and the conventionally known extract solution (Comparative Example 2) show almost no such effect.
Further, from the results of Table 1, it can be seen that the epidermal cell activating action exhibited by the fermented product solution of the present invention is particularly remarkable when enzyme hydrolysis treatment is used in combination during fermentation (Example 4).

Test Example 2 Human epidermal cell activation test (2)
[sample]
Using the fermented product solutions obtained in Examples 4, 5, 6, 7, and 8 as samples, the epidermal cell activation effect of these fermented product solutions was examined.
[Test method]
The same operation as in Test Example 1 was performed.

[result]
The results are shown in Table 2.

  As shown in Table 2, the Roselle fermented product solution obtained using any of the microorganisms of lactic acid bacteria, koji molds, natto bacteria, yeasts, and tempeh bacteria also has the effect of significantly activating human epidermal cells. In particular, the fermented product solution by lactic acid bacteria shows an excellent activation effect.

Test Example 3 Human epidermal cell activation test (3)
[sample]
Using the fermented product solutions obtained in Examples 4, 12, 13 and 14 as samples, the epidermal cell activation effect of these fermented product solutions was examined.
[Test method]
The same operation as in Test Example 1 was performed.

[result]
The results are shown in Table 3.

  From the results shown in Table 3, the fermented product solution obtained shows a strong activation effect on human epidermal cells even when any part of Roselle is used as a fermentation material, but the strongest is obtained when cocoon is used. It can be seen that an activation effect is obtained.

Test Example 4 Human epidermal cell UV damage inhibition test (1)
[sample]
Using the fermented product solutions obtained in Examples 1 and 4 as samples, the inhibitory action of these fermented product solutions against ultraviolet damage of human epidermal cells was examined.
[Test method]
Human epidermal cells PHK16-0b (Lot. 050506 (12)) were seeded in a 96-well microplate at a concentration of 1 × 10 ⁴ cells / well. As the medium, MCDB153 (manufactured by SIGMA) to which Epidercel HKGS (manufactured by Kurabo Industries) was added as a growth promoter was used. After pre-culturing at 37 ° C. for 2 days, ultraviolet B waves were irradiated from the bottom so as to have an amount of 90 mJ / cm ² . Thereafter, the medium was replaced with a medium containing a sample solution at a concentration of 5.0% (as a solution concentration), and cultured at 37 ° C. for another 4 days. Next, the medium was removed, and a 0.03% MTT solution prepared using PBS (−) was added and maintained at 37 ° C. Then, using a microplate reader (MODEL 680, manufactured by Bio-Rad), a wavelength of 570 The MTT value was measured at −630 nm.
In the case of UV irradiation and no sample addition (control), the same operation as above was performed, and the relative value of the MTT value at the time of each sample addition with respect to the MTT value obtained here was determined, and the human epidermal cell MTT activity rate (% ).
For comparison, the same test was performed when 100 mM glucose was added instead of the sample solution (positive control).

[result]
Table 4 shows the results obtained in the above test.

As shown in Table 4, the fermented lactic acid bacterium solution of Roselle's koji is either when the enzyme hydrolysis treatment is not performed before fermentation (Example 1) or when the enzyme hydrolysis treatment is performed (Example 4). It has the effect of suppressing the damage of human epidermal cells due to ultraviolet rays. In contrast, the enzyme hydrolyzate solution (Comparative Example 1) and the conventionally known extract solution (Comparative Example 2) show almost no such effect.
From the results of Table 4, it can be seen that the UV damage protection effect of epidermal cells exhibited by the fermented product solution of the present invention is particularly remarkable when enzyme hydrolysis treatment is used in combination with fermentation (Example 4).

Test Example 5 Human epidermal cell UV damage inhibition test (2)
[sample]
Using the fermented product solutions obtained in Examples 4, 5, 6, 7, and 8 as samples, the inhibitory effect of these fermented products on the ultraviolet damage of human epidermal cells was examined.
[Test method]
The same operation as in Test Example 4 was performed.

[result]
The results are shown in Table 5.

  From the results of Table 5, the Roselle fermented product solution obtained by using any of the microorganisms of lactic acid bacteria, koji molds, natto bacteria, yeasts, and tempeh bacteria also has an effect of significantly suppressing damage to human epidermal cells caused by ultraviolet rays. It can be seen that the effect is most markedly observed in the fermented product solution obtained using lactic acid bacteria.

Test Example 6. Human epidermal cell UV damage inhibition test (3)
[sample]
Using the fermented product solutions obtained in Examples 4, 12, 13 and 14 as samples, the inhibitory effect of these fermented products on the ultraviolet damage of human epidermal cells was examined.
[Test method]
The same operation as in Test Example 1 was performed.

[result]
The results are shown in Table 6.

  From the results in Table 6, the fermented solution obtained shows the effect of suppressing the damage of human epidermal cells caused by ultraviolet rays when any part of Roselle is used as a fermentation material. It can be seen that the strongest inhibitory action is obtained when used.

Test Example 7 Skin primary irritation test Using guinea pigs, the primary skin irritation of the fermented Hibiscus plant of the present invention was examined.
[sample]
(1) Fermented product solution of Example 1
(2) Fermented product solution of Example 4
(3) Fermented product solution of Example 8

[Test method]
Three Hartley guinea pigs (male, 4 weeks old) (GA, GB and GC) were used to remove their hair with clippers and an electric shaver, and then a patch test adhesive bandage (diameter 25 mm). ) Was affixed to the fermented product solution of Example 1, 4 or 8, or 0.5 mL of purified water as a control. The adhesive bandage is removed 24 hours after the start of application, and immediately after the removal (24 hours after the start of application), 24 hours after the removal (48 hours after the start of application) and 48 hours after the removal (72 hours after the start of application). The degree of erythema, crust and edema formation at the site of application was observed and evaluated according to the following criteria for Draize.

(Erythema / crust)
Score Skin condition 0: No erythema 1: Extremely mild erythema 2: Clear erythema 3: Moderate to strong erythema 4: Light crust formation in strong crimson erythema (edema)
Score Skin condition 0: No edema 1: Extremely mild edema 2: Clear edema (clearly distinguishable from surroundings)
3: Moderate edema (swelling of 1 mm or more)
4: Strong edema (further spread around)

[result]
The results are shown in Table 7.

  As is apparent from the results in Table 7, the fermented product of the Hibiscus plant roselle of the present invention has no primary irritation to the skin and is extremely excellent in biological safety.

Test Example 8. Monitor Test For the cream of Formulation Example 1 and the creams of Comparative Formulation Examples 1 and 2, the effects on the skin were examined by a monitor test.
[Test method]
Randomly extracted 40 women aged 18-50 are divided into two groups (A, B) of 20 subjects as subjects, and each group has creams of prescription example 1 and comparative prescription example 1 or prescription example 1 One of the two combinations of the cream of Comparative Formulation Example 2 was allocated, and the cream of the Example or Comparative Example was applied to the left and right cheeks twice a day (morning and evening) for one month. Then, the improvement effect with respect to a spot and a dullness, the improvement effect with respect to fine wrinkles, and the improvement effect with respect to the skin elasticity and gloss were evaluated based on the following evaluation criteria.

[Evaluation criteria]
(Improves effects on skin spots and dullness)
A: Very improved B: Much improved C: Slightly improved D: No change E: On the contrary, it became more conspicuous (improvement effect on small wrinkles)
A: Almost inconspicuous B: Very inconspicuous C: Slightly inconspicuous D: Unchanged E: On the contrary (Improvement effect on skin elasticity and gloss)
A: Clearly improved B: Much improved C: Slightly improved D: No change E: On the contrary

[result]
The results are shown in Table 8. In addition, the number of each evaluation column of AE of Table 8 shows the number of the test subjects who performed the said evaluation in 20 test subjects.

As shown in Table 8, the cream of the present invention (formulation example 1), which is prepared by blending fermented product of Fuso (Hibiscus) genus plant roselle as an active ingredient, suppresses the epidermal cell activation action of the ingredient and cell damage due to ultraviolet rays. Due to the synergistic effect based on the combined action, it exhibits an excellent improvement action for any of the typical symptoms of aging or unhealthy skin, such as spots, dullness, wrinkles and sagging.
On the other hand, the cream containing the extract of the conventionally known Fuyos (Hibiscus) plant roselle (Comparative Formulation Example 1) or the cream containing the purified water (Comparative Formulation Example 2) shows almost no improvement effect, and is apparent. As a result, there was a difference in effectiveness.

Claims (8)

A fermented product obtained by fermenting a plant of the genus Malvaceae Hibiscus L. with a microorganism. The fermented product according to claim 1, wherein the plant of the genus Hibiscus L. is Roselle (Hibiscus sabdariffa L.). The fermented product according to claim 2, wherein a roselle (Hibiscus sabdariffa L.) cocoon is used. The fermented product according to claim 1, wherein the microorganism used for fermentation is selected from lactic acid bacteria, koji molds, natto bacteria, tempeh bacteria, and yeast. The fermented product according to claim 4, wherein the microorganism used for fermentation is a lactic acid bacterium. The fermented product according to claim 5, wherein Lactobacillus plantarum (Lactobacillus plantarum) is used as the lactic acid bacterium. 2. The process of hydrolyzing a plant of the genus Hyacinaceae (Hibiscus) with at least one enzyme selected from a proteolytic enzyme, a carbohydrase and a pectin degrading enzyme before and / or during the fermentation. The fermented product described. A cosmetic comprising the fermented product according to claim 1.