JP2011148737A - Skin whitening cosmetic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cosmetic having an excellent skin whitening effect by using, as a cosmetic compounding component, a newly created fermentation product of sake lees which is obtained from sake lees as a material and has a skin whitening effect superior to an extract of sake lees and an enzymatically decomposed product of sake lees, and furthermore a fermentation product of the extract of sake lees. <P>SOLUTION: The skin whitening cosmetic includes an enzymatically decomposed substance of a lactic acid bacterium fermentation product of sake lees obtained by subjecting sake lees to both fermentation treatment with at least one type of lactic acid bacteria and enzymatic hydrolysis treatment before or on fermentation as an active ingredient. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cosmetic containing a fermented product of sake lees as an active ingredient, and particularly to a cosmetic having an excellent whitening effect, including a fermented product of sake lactic acid bacteria or an enzymatic degradation product thereof.

  Sake lees is a by-product in sake brewing and has been used as a food material in the past.Recently, cosmetics containing a water extract or alcohol extract of sake lees, an enzymatic decomposition product or fermented product of sake lees have been proposed. ing. For example, it has been found that a water extract or alcohol extract of sake lees suppresses tyrosinase activity, or has a moisturizing action and a water-retaining action, and cosmetics using the action have been proposed (Patent Literature). 1-3). In addition, an extract of sake lees or an enzyme-treated product improves processability / component elution properties, skin beautification (Patent Document 4), moisturizing action (Patent Documents 3 and 5), estrogen-like action, and epidermal keratinocytes. It has been found that it has a proliferating action (Patent Document 6) and the like, and cosmetics and bathing agents using these actions have been proposed. Moreover, it is found that the fermented material of sake lees yeast has a moisturizing effect (Patent Documents 7 to 9), a rough skin improving action and a dullness improving action (Patent Document 10), an antioxidant action (Patent Document 11), and the like. Cosmetics using these functions have been proposed.

JP 05-310590 A JP 08-168378 A Japanese Patent Laid-Open No. 03-232811 JP 04-334315 A JP 05-255064 A JP2007-099718 JP 04-308516 A JP-A-10-130121 JP 2000-128769 A JP 2004-137235 A JP 2006-193396 A JP 2007-099731 A

However, it is difficult to say that the above-mentioned skin physiological activity and the skin improvement effect based on the above-described skin physiological activity of the extract, enzyme-treated product or yeast fermented product of the sake lees can be satisfactorily satisfied when viewed as a cosmetic ingredient. was there.
Moreover, although the cosmetics which mix | blended the fermented material by the lactic acid bacteria of sake lees are also proposed, the effect is limited to the hair loss inhibitory effect and there is no report about the whitening effect of the lactic acid bacterium fermented products of sake lees.
Furthermore, in the above-mentioned Patent Document 1 that discloses the tyrosinase activity inhibitory action of the sake lees extract, there is a disclosure that the sake lees extract may be subjected to enzyme treatment or organic acid fermentation such as lactic acid bacteria fermentation as necessary. The tyrosinase activity inhibitory action described in Patent Document 1 is only observed in an in vitro test using no cells, and as shown in Test Example 1 described below, in an in vitro test using cells, tyrosinase is contained in the sake lees extract. The activity-inhibiting action is not substantially observed, and this does not improve even if the extract is further subjected to enzymatic degradation treatment or lactic acid fermentation. Is not substantially effective in in vitro tests with cells. Therefore, it is difficult to say that the lactic acid bacteria fermented product of the sake lees extract described in Patent Document 1 provides a substantial whitening effect when it is actually applied to the skin.
Therefore, in view of the problems of the prior art, the present inventors have conducted extensive research to prepare a whitening agent that is more effective and useful as a raw material of sake lees. The obtained fermented product or its enzymatic degradation product has a much stronger inhibitory effect on intracellular tyrosinase activity compared to the extract and enzymatic degradation product of sake lees and the lactic acid bacteria fermentation product of sake lees extract. Based on this, it has been clarified to have an excellent whitening effect, and the present invention has been completed.

The present invention is a whitening cosmetic characterized by blending a fermented product obtained by fermenting sake lees with at least one kind of lactic acid bacteria.
The whitening cosmetic is characterized in that sake lees are hydrolyzed with at least one enzyme selected from proteolytic enzymes and amylolytic enzymes before or simultaneously with fermentation of lactic acid bacteria.
Here, the term cosmetics is used in a broad sense including so-called cosmetics and quasi drugs.

  The lactic acid bacteria fermented product of sake lees used as an active ingredient in the cosmetic composition of the present invention, or the enzyme-degraded product hydrolyzed with an enzyme before or during the fermentation is the sake lees extract or the sake lees enzymatic decomposed product, and further the lactic acid bacteria of the sake lees extract. Compared to fermented products, it has a whitening effect based on a much stronger inhibitory action on intracellular tyrosinase activity. Therefore, the cosmetic of the present invention comprising such a fermented sake lees product or an enzyme degradation product thereof is more effective in improving and preventing stains, freckles, dullness, etc., compared to conventional cosmetics using sake lees. Demonstrate.

Hereinafter, the present invention will be described in detail.
The sake lees used as the raw material of the present invention are not limited to specific sake lees, but sake sake lees made from rice are preferred. In addition, for example, shochu, miso, or beer koji may be used. The sake lees can be used as they are, or lyophilized from the viewpoint of storability to remove moisture, or pulverized products thereof.

  A microorganism used for fermentation of sake lees includes lactic acid bacteria, and at least one selected from various microorganisms belonging to lactic acid bacteria is used. Regardless of which is used, whitening based on an excellent inhibitory effect on intracellular tyrosinase activity. A fermented product having an effect is obtained. In addition, a plurality of lactic acid bacteria may be combined as long as they do not hinder mutual fermentation.

As lactic acid bacteria used for the fermentation of sake lees,
(1) Lactobacillus plantarum
plantarum), lactic acid bacteria of the genus Lactobacillus such as Lactobacillus casei,
(2) Carnobacterium divergence (Carnobacterium
divergens), lactic acid bacteria of the genus Carnobacterium such as Carnobacterium piscicola,
(3) Leuconostoc (Leuconostoc)
mesenteroides), lactic acid bacteria of the genus Leuconostoc such as Leuconostoc citreum,
(4) Streptococcus faecalis (Streptococcus
faecalis), Streptococcus pyogenes and other Streptococcus lactic acid bacteria,
(5) Enterococcus
caseliflavus), Enterococcus lactic acid bacteria such as Enterococcus sulfreus,
(6) Lactococcus plantarum (Lactococcus rafinolactis) and other Lactococcus lactic acid bacteria,
(7) Lactic acid bacteria of the genus Weissella such as Weissella confusa and Weissella kandleri,
(8) Lactic acid bacteria of the genus Atopobium, such as Atopobium minutum, Atopobium parvulus,
(9) Lactic acid bacteria belonging to the genus Vagococcus such as Vagococcus fluvialis and Vagococcus salmoninarum.
(10) Pediococcus damnosus, Pediococcus pentosaceus and other lactic acid bacteria belonging to the genus Pediococcus,
Any lactic acid bacterium can be used, but Lactobacillus plantarum is the most preferable from the viewpoint of ease of handling and effectiveness because it is not extremely anaerobic.

Below, the preferable specific example of the method of fermenting sake lees using said lactic acid bacteria is given.
First, a suspension is prepared by mixing sake lees with a solvent. Here, as the solvent, a mixed solution of water and lower alcohols such as ethanol and propanol, a mixed solution of water and glycols such as ethylene glycol, propylene glycol, and 1,3-butylene glycol can be used. In view of the fact that the lactic acid bacteria are most active and that it does not contain components that are nutrients for the lactic acid bacteria other than sake lees, water alone is most preferred.

  The mixing ratio between the sake lees and the above solvent is the weight ratio from the viewpoint of production workability, yield of the fermented liquid, and solid content concentration of the obtained fermented liquid in both cases of using water alone or using the mixed liquid. And 1: 1 to 1: 1000, preferably 1: 5 to 1: 100, and more preferably 1:10 to 1:50. If the amount ratio of the sake lees is too large, the liquid has viscosity, which is not preferable because the filtration operation becomes difficult and the yield tends to decrease. On the other hand, if the amount of sake lees is too small, the solid content concentration of the fermentation liquor, and hence the physiological activity per unit volume, is lowered, and a concentration step may be required, which is not preferable because it is inconvenient.

  Prior to inoculation of the lactic acid bacteria, the sake lees suspension is generally sterilized to remove bacteria that hinder fermentation. As the sterilization treatment, the method of sterilizing by heating after preparing the sake lees suspension is the simplest and has the highest sterilization effect. As the heat sterilization treatment, for example, a method such as an intermittent sterilization method in which heating at 80 ° C. for 1 hour is repeated once a day for 2 to 3 days is generally used.

Next, the pasteurized sake lees suspension is placed in a fermentation tank, lactic acid bacteria are inoculated therein, and the suspension is fermented. The appropriate amount of lactic acid bacteria inoculated 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 it is less than the above range, it takes time to complete the fermentation, which is not preferable.

  The fermentation temperature is preferably 5 to 50 ° C, more preferably 30 to 40 ° C, which is the optimum temperature for growth of each lactic acid bacterium. The number of days of fermentation is 1 to 10 days, more preferably 2 to 5 days in the case of performing fermentation at the optimum temperature. When the fermentation days are shorter than one day, the fermentation is not sufficiently performed, and it becomes difficult to obtain a desired fermented product having high skin physiological activity. On the other hand, if the fermentation days are longer than 10 days, the state of fermentation does not change any more (for example, there is no change in pH), and not only the improvement in the effectiveness of the fermented product is recognized, On the contrary, problems such as intensification of coloring and fermentation odor are caused, which is not preferable.

  In performing the above fermentation treatment, it is preferable to add an enzyme before or simultaneously with the inoculation of lactic acid bacteria to the sake lees suspension, and subject the sake lees to an enzymatic hydrolysis treatment.

  As the enzyme, at least one enzyme selected from proteolytic enzymes and amylolytic enzymes is used. At least one enzyme selected from proteolytic enzymes and amylolytic enzymes is used rather than using each enzyme alone. It is preferable to use a combination of seed enzymes, and a fermented product with enhanced intracellular tyrosinase activity can be obtained by the combined use of such enzymatic degradation treatment.

  Here, examples of the proteolytic enzyme include actinases such as actinase, pepsins such as pepsin, trypsin such as trypsin and chymotrypsin, papains such as papain and chymopapain, glycylglycine peptidase, carboxypeptidase, and aminopeptidase. Peptidases, bromelain and the like can be used. Among these enzymes, actinases such as actinase and papains such as papain and chymopapain are particularly preferable.

  Moreover, as an amylolytic enzyme, alpha-amylase, beta-amylase, glucoamylase, beta-galactosidase etc. can be used, for example. Of these enzymes, glucoamylase is particularly preferred.

  The amount of each enzyme added is preferably 0.01 to 10% by weight, more preferably 0.1 to 2.0% by weight, based on the solid content of the sake lees component in the suspension. As treatment conditions such as pH, temperature, and time in the enzyme treatment, if it is carried out before fermentation, the treatment is preferably carried out for 1 to 24 hours near the optimum pH and optimum temperature of the enzyme to be used. On the other hand, if it is performed simultaneously with fermentation, the same conditions as the fermentation may be used.

  When the above fermentation treatment is completed, the fermented liquor is kept at 80 to 90 ° C. for 1 hour for sterilization of lactic acid bacteria, and also when the enzyme decomposition treatment is performed simultaneously with fermentation, inactivation of the enzyme. The fermentation is stopped using a heating method or the like. After completion of the fermentation, the fermentation liquor is collected by solid-liquid separation means such as filtration or centrifugation.

  The fermented liquor obtained here is generally adjusted to a pH of 3 to 7, and then blended in the cosmetic as it is, or if necessary, adjusted to a predetermined concentration by vacuum concentration, etc. Blend in. In some cases, it may be pulverized according to a conventional method such as spray drying or freeze drying.

  As cosmetics comprising the fermented sake lactic acid bacteria of the present invention obtained as described above, for example, basic cosmetics such as milky lotion, cream, lotion, essence, pack, face wash, lipstick, foundation, liquid foundation, Makeup cosmetics such as makeup press powder, hair shampoos, hair rinses, hair treatments, conditioners, hair dyes, hair cosmetics such as hair conditioners, cleansing cosmetics such as facial cleansers, body shampoos, soaps, and baths Examples include, but are not limited to, agents.

  The blended amount of the fermented sake lees in the cosmetics of the present invention is generally in the range of 0.001 to 10% by weight, preferably 0.01 to 1% by weight in the case of basic cosmetics, as a solid content. In the case of a preparation, it is generally in the range of 0.001 to 5% by weight, preferably in the range of 0.001 to 5% by weight. In the case of a cleaning cosmetic, it is generally 0.01 to 0.5% by weight. The case 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, physiologically active ingredients 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 derived from plants such as macadamia nut oil and plant-derived squalane; Fats derived from animals 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 (octyldodecyl stearate, etc.), and the synthetic esters and synthetic triglycerides, such as.

  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 amine sulfates, polyoxyethylene alkyl phenyl ether sulfates, Polyoxyethylene alkyl ether phosphates, α-sulfonated fatty acid alkyl ester salts, polyoxyethylene alkyl phenyl ether phosphates, Quaternary ammonium salt, primary to tertiary fatty 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 its derivatives, lactic acid bacteria fermented rice, lactic acid bacteria fermented germinated rice, lactic acid bacteria fermented cereals (wheat, legumes, cereals, etc.), juzairo (Rhamnaceae zizyphus joazeiro) An extract or the like can also be blended.

  Examples of humectants include glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, sodium pyrrolidone carboxylate, and sugars such as trehalose, lactic acid bacteria fermented rice, and mucopolysaccharides. (For example, 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, higher fatty acid octyldodecyl, phytosterol , Soybean phospholipid, cholesteryl isostearate, seaweed extract, seafood-derived collagen and its derivatives, various amino acids and their derivatives (for example, trimethylglycine, etc.) C extract, soybean milk fermented liquor, natto extract, and the like rice-derived extract and fermented product.

  Examples of thickeners include, for example, brown algae such as alginic acid, agar, carrageenan, fucoidan, green algae or red algae-derived components, beech extract, pectin, locust bean gum, polysaccharides such as aloe polysaccharide, xanthan gum, tragacanth gum, guar gum, etc. Gums, cellulose derivatives such as carboxymethylcellulose, hydroxyethylcellulose, synthetic polymers such as polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer, hyaluronic acid and its derivatives, polyglutamic acid and its derivatives, Examples thereof include sugar compounds mainly composed of 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, benzaza chloride Examples thereof include luconium, salicylic acid, ethanol, undecylenic acid, phenols, jamal (imidazodenyl urea), 1,2-pentanediol, various essential oils, dry bark, propolis extract, and methylisothiazolinone.

  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, cereal (rice, wheat, corn, millet, etc.) powder, and legume (soybean, red beans, etc.) powder.

  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. .

  Antioxidants include, for example, butylhydroxyanisole, butylhydroxytoluene, propyl gallate, vitamin E and its derivatives, ubidecaquinone (ubiquinone), rutin, rutin glucoside, white coconut extract, rice extract, murasakikibu extract, birch extract Products, hamamelis extract, oolong tea extract, black bean hydrolyzed extract, hagoromogusa extract.

Further, if necessary, other physiologically active ingredients (whitening agent, skin aging prevention / roughness improving 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. For example, if it is a whitening agent, t-cycloamino acid derivative, kojic acid and its derivative, ascorbic acid and its derivative, hydroquinone derivative, ellagic acid and its derivative, resorcinol derivative, placenta extract, suhakuhi 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 (barley, beans, millet), white coconut extract, white coconut hydrolyzed extract, murasaki kib extract, Lotus seed fermented product, ginseng extract, Pandanus amaryllifolius Roxb. Extract, Arcangelisia flava (Arcangelicia flava Merrilli) extract, Chicknut carrot (Codonopsis)
pilosula) extract, chamomile extract (trade name: chamomile ET), ginkgo extract, clam squirrel extract, itadori extract, squirrel foliage extract, licorice extract, licorice poppo extract, artea extract, geno shoko extract, yukinoshita extract Extract, jujube extract, peony extract, toki extract, peach extract, seaweed extract such as kombu, seaweed extract such as sea cucumber, linoleic acid and its derivatives or processed products (eg liposomal linoleic acid) 2,5-dihydroxybenzoic acid derivatives and the like are also components for preventing skin aging and improving rough skin, such as animal or fish-derived collagen and its derivatives, elastin and its derivatives, intercellular lipids such as ceramide, nicotinic acid and its Derivatives, glycyrrhizic acid and its derivatives (dipotassium salts, etc.), t-cycloamino Acid derivatives, vitamin A and its derivatives, vitamin E and its derivatives (such as sodium d, l-α-tocopheryl phosphate), allantoin, α-hydroxy acids, diisopropylamine dichloroacetate, γ-amino-β-hydroxybutyric acid, Coenzyme Q-10, α-lipoic acid, ergothioneine, gentian extract, licorice extract, pearl barley extract, chamomile extract, carrot extract, aloe extract and other herbal extracts, rice bran extract hydrolyzate, rice extract hydrolyzate, low Allergen rice extract hydrolyzate, fermented rice extract, honey comb extract, anaaaosa extract, seaweed extract such as sea eel, Sohakuhihi extract, juteiro (Rhamnaceae zizyphus joazeiro) extract, beech extract, beetle aloe extract, mannenrou extract , Ginkgo biloba extract, Horsetail Extract, safflower extract, Panax ginseng extract, Elderberry extract, Hagoromogusa extract, Astragalus extract, Mango extract, Cherimoya extract, Mangosteen extract, Tabebuia impetigenosa extract, Yeast extract, Eggshell Examples thereof include membrane extract protein, deoxyribonucleic acid potassium salt, lotus fermentation broth, water eggplant extract, purple orchid root extract, murasakixibu extract, rice extract, coral grass extract, pollen load extract and the like.

  Examples of the kojic acid derivative include kojic acid esters such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate, kojic acid dibutyrate, kojic acid ethers, kojic acid sugar derivatives such as kojic acid glucoside, etc. However, as the ascorbic acid derivatives, 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, O-alkylascorbic acids such as 3-O-ethylascorbic acid, L-ascorbic acid-2-glucoside (2-O-α-D-glucopyranosyl-L-ascorbic acid) L-ascorbic acid Ascorbic acid sugar derivatives such as 5-glucoside (5-O-α-D-glucopyranosyl-L-ascorbic acid), 6-position acylated products of these ascorbic acid sugar derivatives (acyl groups are hexanoyl group, octanoyl group, decanoyl group, etc.) ), L-ascorbic acid tetraisopalmitate, L-ascorbic acid tetrafatty acid esters such as L-ascorbic acid tetralaurate, L-ascorbic acid-2-phosphate-6-O-palmitate sodium, etc. Examples of hydroquinone derivatives include arbutin (hydroquinone-β-D-glucopyranoside) and α-arbutin (hydroquinone-α-D-glucopyranoside), and examples of resorcinol derivatives include 4-n-butylresorcinol and 4-isoamylresorcinol. However, examples of 2,5-dihydroxybenzoic acid derivatives include 2,5-diacetoxybenzoic acid, 2-acetoxy-5-hydroxybenzoic acid, 2-hydroxy-5-propionyloxybenzoic acid, Nicotinamide, benzyl nicotinate and the like, vitamin E derivatives such as vitamin E nicotinate and vitamin E linoleate, and α-hydroxy acids such as lactic acid, malic acid, succinic acid, citric acid, α- Examples include hydroxyoctanoic acid.

  Next, the present invention will be described more specifically with reference to Production Examples, Examples (Cosmetics Formulation Examples), and Test Examples, but the present invention is not limited thereto. In the following, all parts are parts by weight, and all percentages are% by weight.

Production Example 1
A suspension was prepared by adding 100 g of sake lees to 900 g of water and sterilized by heating. After adding 1.0 g of glucoamylase and 1.0 g of papain to this solution, 10 ⁸ cells / mL of lactic acid bacteria (Lactobacillus plantarum) were inoculated and cultured at 37 ° C. for 3 days. After completion of the culture, the culture solution was sterilized by heating and filtered to obtain a liquor enzyme-degraded lactic acid bacteria fermentation product solution (liquid amount: 720 g, solid content 2.5%).

Production Example 2
Suspension was prepared by adding 900 g of sake lees to water and sterilizing by heating. This solution was inoculated with 10 ⁸ cells / mL of lactic acid bacteria (Lactobacillus plantarum) and cultured at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating and filtered to obtain a sake lactic acid bacteria fermentation product solution (liquid amount: 660 g, solid content 2.0%).

Production Example 3
A sake liquor enzyme-decomposing lactic acid bacteria fermented solution was obtained in the same manner as in Production Example 1 except that Streptococcus faecalis was used instead of Lactobacillus (Lactobacillus plantarum) in Production Example 1 (liquid amount: 760 g, solid content 1.8%) .

Production Example 4
500 g of the sake lees fermented liquid obtained in Production Example 1 was freeze-dried and pulverized to obtain 12.0 g of fermented lactic acid bacteria fermentation powder of sake lees.

Comparative Production Example 1
A suspension was prepared by adding 900 g of water to 100 g of sake lees and sterilized by heating. After adding 1.0 g of glucoamylase and 1.0 g of papain to this solution, enzymatic hydrolysis was performed at 37 ° C. for 3 days. After completion of hydrolysis, the enzyme was inactivated by heating and filtered to obtain a liquor enzyme degradation product solution (liquid amount: 740 g, solid content 2.1%).

Comparative Production Example 2
Suspension was prepared by adding 900 g of water to 100 g of sake lees, sterilized by heating at 80 ° C. for 2 hours, and after cooling, this solution was filtered to obtain a liquor extract solution (liquid amount: 660 g, solid content 1.0 %).

Comparative Production Example 3
Sterilize the liquor enzyme degradation product solution obtained in Comparative Production Example 1, and inoculate 10 ⁷ to 10 ⁸ lactic acid bacteria (Lactobacillus plantarum) into 500 g of the solution,
The cells were cultured at 37 ° C. for 3 days. After culturing, the mixture was sterilized by heating, and the culture broth was filtered to obtain a fermented product of liquor enzyme-decomposing lactic acid bacteria solution (liquid amount: 480 g, solid content 1.5%)

Comparative Production Example 4
In order to compare the tyrosinase activity inhibitory effect with the conventional sake lees extract solution, the sake lees at 1/50 scale according to the production method of Example 1 of Patent Document 1 (Japanese Patent Laid-Open No. 5-310590) described in the background art above. An extract solution was prepared. That is, 300 g of brown rice sake lees was added to 600 mL of warm water at 60 ° C., stirred well, adjusted to 45 ° C., and allowed to stand for 10 hours while maintaining the temperature. Then, in order to improve extraction, it was boiled to 90 ° C., cooled to 30 ° C., and then squeezed with a squeezer to obtain a sake lees extract solution (liquid amount: 520 g, solid content 1.5%).

Comparative Production Example 5
Sterilized sake cake extract solution obtained in Comparative Production Example 4, the liquid 300g lactic acid bacteria (Lactobacillus plantarum) were inoculated 10 ⁸ / mL, and cultured for 3 days at 37 ° C.. After completion of the culture, the mixture was sterilized by heating, and the culture broth was filtered to obtain a lactic acid bacteria fermented solution of the sake lees extract solution (liquid amount: 280 g, solid content: 1.2%).

Example 1. Cream [Component A] Liquid paraffin 5.0
Hexalan (Note 1) 4.0
(Note 1) Technoble Co., Ltd. glyceryl trioctanoate

Paraffin 5.0
Glyceryl monostearate 2.0
Polyoxyethylene (20) sorbitan monostearate 6.0
Butylparaben 0.1
[B component]
Liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 10.0
Glycerin 5.0
Carboxymethyl monostearate 0.1
Moiston C (Note 2) 1.0
(Note 2) NMF component manufactured by Technoble Co., Ltd.
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 this was cooled to 50 ° C., component C was added and further stirred and mixed to obtain a cream.

Example 2 Cream A cream was obtained in the same manner as in Example 1 except that the sake liquor enzyme-decomposed lactic acid bacterium fermentation product solution of Production Example 1 in the component B of Example 1 was used instead of the liquor lactic acid bacteria fermentation product solution of Production Example 2.

Example 3 Cream A cream was obtained in the same manner as in Example 1 except that the liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 in the component B of Example 1 was used instead of the liquor enzymatic decomposition lactic acid bacteria fermentation product solution of Production Example 3.

Example 4 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]
Liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production 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.

Example 5 FIG. Emulsion A milky lotion was obtained in the same manner as in Example 4 except that the sake liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 in the component B of Example 4 was used.

Example 6 Emulsion An emulsion was obtained in the same manner as in Example 4 except that the sake liquor enzyme-decomposing lactic acid bacterium fermentation product solution of Production Example 1 in the component B of Example 4 was used instead of the sake lactic acid bacteria fermentation product solution of Production Example 3.

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]
Liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 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
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.

Example 8 FIG. Latex 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 component B of Example 7 Obtained an emulsion in the same manner as in Example 7.

Example 9 Emulsion In addition to using 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the component B of Example 7, 2.0 parts of sodium L-ascorbic acid-2-phosphate is used. Obtained an emulsion in the same manner as in Example 7.

Example 10 Emulsion In the component B of Example 7, the emulsion was prepared in the same manner as in Example 7 except that 2.0 parts of arbutin was used instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide. Obtained.

Example 11 Emulsion In place of component B in Example 7, L-ascorbic acid-2-glucoside 2.0 parts and potassium hydroxide 0.5 parts instead of rice bran extract hydrolyzate (trade name “Grace Know, manufactured by Technoble Co., Ltd.) An emulsion was obtained in the same manner as in Example 7, except that 5.0 parts of * Snow * HP ", solid content concentration 3.5%) were used.

Example 12 Emulsion In component B of Example 7, in place of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide, white coconut extract (trade name “Sinablanca-WH” manufactured by Technoble Co., Ltd.) A solid emulsion was obtained in the same manner as in Example 11 except that 5.0 parts of a solid content concentration of 1.0% was used.

Example 13 Emulsion Example 7 except for using 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide in the component B of Example 7, except that 1.0 part of γ-amino-β-hydroxybutyric acid is used. In the same manner as in No. 7, an emulsion was obtained.

Example 14 Lotion [ingredient] part Sake lees enzyme-degrading lactic acid bacteria fermentation product solution of Production Example 1 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.

Example 15. Lotion [component A] part olive oil 1.0
Polyoxyethylene (5.5) cetyl alcohol 5.0
Butylparaben 0.1
[B component]
Liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 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.

Example 16 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
Sake lees enzyme-degrading lactic acid bacteria fermentation product of Production Example 1 2.0
[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 agitated, 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.

Example 17. 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]
Sake lees enzyme-degrading lactic acid bacteria fermentation product solution of Production Example 1 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.

Example 18 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]
Sake lees enzyme-degrading lactic acid bacteria fermentation product solution of Production 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.

Example 19. 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]
Liquor enzyme-decomposing lactic acid bacteria fermentation product solution of Production Example 1 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.

Example 20. 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
Sake lees enzyme-degrading lactic acid bacteria fermentation product solution of Production Example 1 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 Example 1 Cream A cream was obtained in the same manner as in Example 1 except that, in the component B of Example 1, the liquor enzyme-decomposed lactic acid bacterium fermentation product solution of Production Example 1 was used instead of the liquor enzyme-degraded product solution of Comparative Production Example 1.

Comparative Example 2 Cream A cream was obtained in the same manner as in Example 1 except that the sake lees extract solution of Comparative Production Example 2 was used in the component B of Example 1 instead of the sake lees enzymatically decomposed lactic acid bacteria fermentation product solution of Production Example 1.

Comparative Example 3 Cream In the component B of Example 1, instead of using the sake liquor enzyme-decomposing lactic acid bacteria fermented product solution of Production Example 1, the cream was prepared in the same manner as in Example 1, except that the sake liquor extract solution of Comparative Production Example 5 was used. Obtained.

Test Example 1 Inhibition of intracellular tyrosinase activity Sake lees enzyme-degraded lactic acid bacteria fermented product solution of Production Examples 1 and 3, Sake koji lactic acid bacteria fermented product solution of Production Example 2, Sake koji enzyme-degraded product solution of Comparative Production Example 1 The tyrosinase activity inhibitory effect was examined using the product solution, the lactic acid bacteria fermented product solution of the sake lees enzyme degradation product solution of Comparative Production Example 3, and the lactic acid bacteria fermented product solution of the sake lees extract solution of Comparative Production Example 5.

[Test method]
Cultured B16 mouse melanoma cells are seeded at 8 × 10 ³ cells / well in a 96-well microplate and placed in Eagle's minimum essential medium (MEM) containing 10% calf serum (FBS) under conditions of 37 ° C. and 5% CO ₂ . After pre-culturing for 1 day, the sample solution was replaced with a solution diluted with 2.5% or 5.0% concentration (as a solution) with 10% FBS-containing Eagle MEM, and cultured under the same conditions for 2 days. Next, the culture solution is removed, a surfactant (Triton X-100) and 5 mM L-dopa solution are added and reacted at 37 ° C., and then a microplate reader (Model 450, manufactured by Bio-Rad) is used. The dopa value was measured at a wavelength of 490 nm.
In the case of no sample addition (control), the same operation as described above was performed, and the relative value of the dopa value at the time of each sample addition with respect to the obtained dopa value was determined and used as tyrosinase activity rate (%).
For comparison, the same test was performed when 2 mM arbutin 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 sake liquor lactic acid bacteria fermented product solution or the enzyme decomposed product solution thereof depends on their concentration, and the sake digested enzyme decomposed product solution (comparative production example 1) and the sake lees extract solution ( Compared to Comparative Production Examples 2 and 4), it was shown to have a much stronger inhibitory action on intracellular tyrosinase activity. In addition, even if the sake lees extract solution (Comparative Production Examples 2 and 4) that does not have an inhibitory action on intracellular tyrosinase activity is fermented with lactic acid bacteria, the resulting fermented product solution (Comparative Production Examples 3 and 5) It is also clear that it does not have a tyrosinase activity inhibitory effect, that is, the tyrosinase activity inhibitory effect is not enhanced even when fermented with an extract (filtrate or squeezed liquor) of sake lees, and further, no component that exhibits the activity is produced. Became. From the above results, it can be seen that the intracellular tyrosinase activity inhibitory action is enhanced or exerted by subjecting a suspension containing sake solids to fermentation with lactic acid bacteria. In addition, since the strong tyrosinase activity inhibitory action was shown also in 2 mM kojic acid used as a positive control, it is clear that this test system is appropriate.

  In addition, as shown in Table 1, it has been clarified that, when sake lees are fermented with lactic acid bacteria, the tyrosinase activity inhibitory effect is enhanced without hydrolysis by enzymes. It was shown that the tyrosinase activity inhibitory effect became stronger by using the hydrolysis treatment in combination.

Test Example 2 Monitor test The sake liquor enzyme-decomposed lactic acid bacteria fermented product solution produced in Production Example 1, the sake liquor lactic acid bacteria fermented product solution produced in Production Example 2, the sake liquor enzyme-degraded product solution produced in Comparative Production Example 1, and the sake cake extract produced in Comparative Production Example 2 A cream containing each of the product solution and the lactic acid bacteria fermented product solution of the sake lees extract solution produced in Comparative Production Example 5 was produced, and a whitening effect test by a monitor test was performed.
[sample]
Invention Sample 1: Cream of Example 1 Invention Sample 2: Cream of Example 2 Comparative Sample 1: Cream of Comparative Example 1 Comparative Sample 2: Cream of Comparative Example 2 Comparative Sample 3: Cream of Comparative Example 3 [Test Method ]
Randomly extracted 100 females of 20-55 years old were divided into 5 groups (AE), and 20 samples were divided into 5 groups (AE). Sample 2 of the present invention, comparative sample 1 for subjects in group C, comparative sample 2 for subjects in group D, comparative sample 3 for subjects in group E, twice a day on the face of each subject ( After being applied for one month in the morning and evening), the skin improvement effect was evaluated based on the following evaluation criteria.

[Evaluation method]
Self-judgment of “stains, freckles” and “dullness” of the left and right facial skin was selected as the evaluation score from the following five levels of evaluation.
5: Very good (remarkably improved)
4: Good (substantially improved)
3: Slightly good (slightly improved)
2: Not good or bad (no change)
1: Bad (status worsened)

[result]
The results obtained in the above test are shown in Table 2.

  As a result of the test, it was recognized that the cream (present invention samples 1 and 2) containing the fermented liquor solution of sake lees lactic acid bacteria and the fermented solution hydrolyzed by enzyme hydrolysis during the fermentation of sake lees has excellent whitening effects. On the other hand, most of the cream containing the sake lees extract solution (Comparative Sample 1), the cream containing the Liquor Enzyme Decomposition Solution (Comparative Sample 2), and the cream containing the Lactobacillus fermented solution of the sake lees extract solution (Comparative Sample 3) The whitening effect was not seen, and the effectiveness was clearly different.

Claims (3)

  A whitening cosmetic comprising a fermented product obtained by fermenting sake lees with at least one lactic acid bacterium.   The whitening cosmetic according to claim 1, wherein the sake white is hydrolyzed with at least one enzyme selected from a proteolytic enzyme and a amylolytic enzyme before or simultaneously with the fermentation. The whitening cosmetic composition according to claim 2, wherein the sake white is hydrolyzed by using one or more proteolytic enzymes in combination with one or more starch degrading enzymes.