KR100463081B1 - Cosmetic compositions containing Phaseolus aureus extracts for skin whitening - Google Patents

Abstract

The present invention relates to a whitening cosmetic composition containing mung bean extract obtained by pulverizing mung beans, and according to the present invention, a whitening cosmetic composition having excellent whitening efficacy and excellent stability as a product without skin irritation by containing mung bean extract in cosmetics Can provide.

Description

Whitening cosmetic composition containing mung bean extract {Cosmetic compositions containing Phaseolus aureus extracts for skin whitening}

The present invention relates to a whitening cosmetic composition containing mung bean extract, and more particularly, to a whitening cosmetic composition having a whitening effect by inhibiting melanin production by containing mung bean (Phaseolus aureus, Phaseolus radiatus, Mung bean) extract.

Blackening of the skin is caused by the response of skin cells to internal and external factors, a typical factor being skin exposure to ultraviolet light. In other words, when the skin is exposed to ultraviolet light, tyrosinase is activated, which acts on tyrosine, a type of amino acid present in skin tissues, which produces dopa, and then dopaquinone. In the melanosomes within), a polymer called melanin is synthesized, and the melanin is transferred to keratinocytes, keratinocytes of the skin, and reaches the surface of the skin by keratinization to protect the skin from ultraviolet rays. Thus, melanin is an indispensable UV protective agent in our body and also serves as an effective free radical scavenger that removes various radicals that modify biological components such as proteins, lipids, nucleic acids, etc. Excessive synthesis or skin physiological function due to skin lesions and aging causes melanin to be deposited on the surface of the skin, causing melasma, freckles and various pigmentation.

As the causes and mechanisms of skin blackening are revealed, in order to prevent and improve skin blackening, substances having an inhibitory effect of tyrosinase, an enzyme involved in skin blackening, are incorporated into cosmetics, or some reactions during the production of melanin A method of reducing the production of melanin by inhibiting is commonly used. Representative materials used for this purpose include ascorbic acid, kojic acid, hydroquinone and the like, and plant extracts such as lettuce extract, licorice extract. However, kojic acid has high tyrosinase activity inhibitory effect, but has a problem in stability such as lowering of titer due to discoloration and change over time when combined with cosmetics and has a limitation on use due to large skin irritation, and ascorbic acid inhibits tyrosinase activity. The low effect and low stability of the molecule itself are not suitable as inhibitors of melanin production, and hydroquinone has high irritation to the skin. In addition, most plant extracts have a relatively high inhibitory effect on tyrosinase activity only at high concentrations, and at low concentrations, there is a problem such that little inhibition effect. In particular, the biggest problem of the existing melanogenesis inhibitors is that the whitening effect is weak in clinical experiments on human skin.

Accordingly, the present inventors target natural plants that are used in herbal medicine or folk remedies to overcome the weak clinical whitening effect which is a problem of existing melanin production inhibitors, and to provide a whitening cosmetic having a superior melanin production inhibitory effect. As a result of intensive research on a substance having a whitening effect, it was found that mung bean (Phaseolus aureus, Phaseolus radiatus, Nung bean) extract has an excellent melanin production inhibitory effect and completed the present invention.

Accordingly, it is an object of the present invention to provide a whitening cosmetic composition containing mung bean extract.

In order to achieve the above object, the whitening cosmetic of the present invention is characterized by containing the mung bean extract in an amount of 0.01 to 20.0% by weight based on the total weight of the composition.

The above and other objects, features and advantages of the present invention will become apparent to those skilled in the art from the following detailed description.

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

Mung bean (Phaseolus aureus, Phaseolus radiatus, Mung bean) has been documented in the literature related to skin care, such as Dongbobogam. It is widely used for skin care by squeezing or honey. Especially, mung bean protein and mung bean flavonoids are effective for washing face, and bio-active ingredients such as bitexin and isobitaxin have excellent antioxidant effect and are contained in cosmetics to prevent skin aging. And the like are known. However, there are no examples of using mung bean extract in whitening cosmetics for the purpose of removing spots, freckles and various pigmentation.

The present invention has found that such mung bean extract has melanin inhibitory effect, and mung bean extract is finely powdered after drying and peeling mung beans washed with clean water, and water, acetone, ethyl in powdered mung bean powder. An aqueous solution of acetate or 1,3-butylene glycol is added in an amount of 1 to 15 vol. Weight based on the dry weight of mung bean powder, and then 1 to 50 ° C to 90 ° C, preferably 80 ° C in an extractor with a cooling capacitor. After heating for 20 hours, preferably 3 hours, the extraction solvent is obtained by concentrating under reduced pressure with a distillation apparatus equipped with a cooling capacitor; An aqueous solution of water, acetone, ethyl acetate or 1,3-butylene glycol is added to the mung bean powder in an amount of 1 to 15 times by volume based on the dry weight of mung bean powder, and then 5 to 40 ° C., preferably 30 ° C. temperature It is obtained by immersion for 1 to 15 days, preferably 3 days in the furnace to extract the active ingredient, and then concentrate the extraction solvent under reduced pressure with a distillation apparatus equipped with a cooling capacitor. These mung bean extracts not only exhibit a strong melanin inhibitory activity, but also excellent stability as a product and safety on the skin.

In order to obtain the desired effect in the present invention, the mung bean extract is contained in an amount of 0.01 to 20.0% by weight, preferably 0.1 to 10.0% by weight, based on the total weight of the composition.

In addition, the whitening cosmetic of the present invention is not particularly limited in the formulation, for example, supple cosmetics, astringent cosmetics, nutrient cosmetics, eye cream, nutrition cream, massage cream, cleansing cream, cleansing foam, cleansing water, powder It may have a formulation such as, essence, pack and the like.

In addition, in the whitening cosmetic composition of each formulation, other ingredients in addition to the above-mentioned mung bean extract may be appropriately selected and blended by those skilled in the art without difficulty according to the formulation or use purpose of other cosmetics.

Hereinafter, after briefly showing the preparation method of the mung bean extract, the configuration and effects of the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited only to these examples.

[Production Example 1]

After washing with purified water, 1 kg of dried, peeled mung beans were ground, 2 liters of 25% acetone was added to the ground product, and then extracted by heating at 80 ° C. for 3 hours in an extractor equipped with a cooling capacitor. The extract was filtered with a 300 mesh filter cloth, left at 15 ° C. for 7 days, and then matured at low temperature. Then, the extract was filtered with Whatman No. 2 filter paper, concentrated under reduced pressure at 60 ° C. using a distillation apparatus equipped with a cooling capacitor, and dried at 53.7 g. Mung bean extract was obtained.

[Production Example 2]

Except for using 50% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 44.1g mung bean extract.

[Manufacture example 3]

Except for the use of 75% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 35.2g mung bean extract.

[Production Example 4]

Except for using 100% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 15.8g mung bean extract.

Production Example 5

Except for using 25% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight 66,4g mung bean extract.

[Manufacture example 6]

Except for using 50% ethyl acetate instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 47.8g mung bean extract.

[Manufacture example 7]

Except for using 75% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 39.9g mung bean extract.

[Manufacture example 8]

Except for using 100% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 31.3g mung bean extract.

[Manufacture example 9]

Except for using 25% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 95.8g mung bean extract.

[Production Example 10]

Except for using 50% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight 76,3g mung bean extract.

[Production Example 11]

Except for using 75% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight of 59.4g of mung bean extract.

[Manufacture example 12]

Except for using 100% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 1 to obtain a dry weight 23.0g mung bean extract.

[Production Example 13]

After washing with purified water, 1 kg of dried, peeled mung beans were ground, 5 L of 25% acetone was added to the ground product, and the mixture was immersed at 30 ° C. for 3 days and extracted. The extract was filtered with a 300 mesh filter cloth, left at 15 ° C. for 7 days, and then matured at low temperature. Then, the extract was filtered using Whatman No. 2 filter paper, and concentrated under reduced pressure at 60 ° C. using a distillation apparatus equipped with a cooling capacitor to dry weight 45.4 g. Mung bean extract was obtained.

Production Example 14

Except for using 50% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 34.4g mung bean extract.

[Production Example 15]

Except for using 75% acetone instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight 33.1g mung bean extract.

[Production Example 16]

Except for using 100% acetone instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 18.9g mung bean extract.

[Production Example 17]

Except for using 25% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 58.8g mung bean extract.

[Production Example 18]

Except for using 50% ethyl acetate instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 48.1g mung bean extract.

[Production Example 19]

Except for using 75% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry bean extract of 23.9g dry weight.

[Production Example 20]

Except for using 100% ethyl acetate instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 15.2g mung bean extract.

[Production Example 21]

A green bean extract having a dry weight of 91.2 g was obtained in the same manner as in Preparation Example 13, except that 25% 1,3-butylene glycol was used instead of 25% acetone as the extraction solvent.

[Production Example 22]

Except for using 50% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 73.5g of mung bean extract.

[Manufacture example 23]

Except for using 75% 1,3-butylene glycol instead of 25% acetone as the extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 53.8g mung bean extract.

[Manufacture example 24]

Except for using 100% 1,3-butylene glycol instead of 25% acetone as an extraction solvent was prepared in the same manner as in Preparation Example 13 to obtain a dry weight of 30.9g mung bean extract.

Test Example 1 Tyrosinase Activity Inhibitory Activity Test

First, tyrosine, a substrate, was dissolved in 0.05 M sodium phosphate buffer (pH 6.8) to prepare a 0.1 mg / ml solution (substrate), and 100 mg of mung bean extract was dissolved in 10 ml of 50% 1,3-butylene glycol. Dilution in the buffer solution was adjusted to 200 ㎍ / ㎖ to prepare an extract sample solution. 0.5 ml of substrate solution was added to a test tube, 0.5 ml of extract sample solution was added thereto, and reacted for 10 minutes in a 37 ° C thermostat. Then, 0.5 ml of 200 U / ml tyrosinase solution (manufactured by SIGMA) extracted from mushrooms was added and stirred. Then, it was reacted for 10 minutes in a 37 ℃ thermostat. After the test tube containing the reaction solution was placed on ice to quench the reaction, the absorbance was measured at 475 nm with a spectrophotometer, and the tyrosinase activity inhibition rate was calculated according to Equation 1 below, and the results are shown in Table 1. . In this case, the absorbance was measured by the same method using 0.5 ml of buffer instead of mung bean extract as a control, and the tyrosinase activity inhibitory activity was calculated using the same.

[Equation 1]

TABLE 1

Hereinafter, the concentrations of mung bean extracts obtained in Preparation Example 22 were adjusted to 5, 25, 50, 100, 200, and 500 µg / ml to determine the inhibition rate of tyrosinase activity for each concentration, and the results are shown in Table 2 below.

TABLE 2

As can be seen in Table 2, the concentration (IC ₅₀ ) of mung bean extract that inhibits tyrosinase activity by 50% is about 182.7 µg / ml, about 5.8 µg / ml kojic acid, about 45.3 µg / ml arbutin, and upper limbs. Considering that the extract is about 0.5µg / ml, the whitening effect of mung bean extract is not good.

Test Example 2 melanin production inhibitory test

After 5-6 ml of DMEM medium (4.5 g of glucose, 10% of serum, 1% of antibiotics) was placed in a 25 cm2 T-flask, the mouse-derived B-16 melanoma (ATCC CRL 6323) cell line was cryopreserved. Inoculated and incubated for 24 hours at 37 ℃ temperature, 5% CO ₂ conditions, the cells were isolated by treatment with 0.05% trypsin containing 0.02% EDTA, incubated in 25 cm 2 T-flask and incubated for 48 hours. . As a result, the cell number obtained was 5.76 × 10 ⁶ cells per flask. 100 μg / mL mung bean extract was diluted in DMEM medium and treated with cultured melanoma cells and cultured at 37 ° C. for 5 days. After incubation, all of the medium was removed, and the cells were separated by treatment with 1 ml of saline-phosphate buffer solution (PBS) containing 0.02% EDTA and 0.05% trypsin, followed by centrifugation for 5 minutes to collect only cells. The collected cells were treated with 5% trichloroacetate (TCA), stirred, and centrifuged to wash the precipitated melanin with saline-phosphate buffer. Subsequently, 1N NaOH was dissolved and dissolved in the precipitated melanin, the absorbance was measured at 475 nm, and the melanin concentration was determined from the standard concentration curve of the synthetic melanin (Sigma).

TABLE 3

Hereinafter, by adjusting the concentration of mung bean extract untreated group and the mung bean extract obtained in Preparation Example 22 to 10, 50, 100 and 200 ㎍ / ㎖, to determine the melanin content and the inhibition rate of melanin production by concentration, the results are shown in Table 4 And in Table 5. Meanwhile, the same experiment was conducted using kojic acid as a test substance instead of mung bean extract, and the results are described as Comparative Preparation Example 1 in Tables 4 and 5 below.

TABLE 4

TABLE 5

As can be seen in Table 4 and Table 5, it can be seen that the cell culture of melanocytes that produce melanin is excellent in melanin production inhibitory ability of mung bean extract.

Taken together, Test Example 1 and 2 above, mung bean extract is not involved in inhibiting the activity of tyrosinase in the reaction mechanism of skin blackening, but rather plays a role in reducing melanin production by inhibiting some reactions in melanogenesis. Able to know.

Hereinafter, a whitening cosmetic material (Example 1) containing the mung bean extract obtained in Preparation Examples 1 to 24 in an amount of 3.0% by weight and a whitening cosmetic material (comparative example 1) containing kojic acid in an amount of 0.8% by weight were prepared. Then, a whitening efficacy test was performed.

[Example 1 and Comparative Example 1]: Essence

[Test Example 3]: whitening efficacy test by the 00 phase experiment

In order to test the clinical whitening efficacy of the cosmetics of the present invention, 40 healthy adult men and women with blemishes, freckles, and pigmentation were randomly divided into two groups (A and B) of 20 people, Example 1 was applied to Group B, and Comparative Example 1 was applied twice a day for 12 weeks, respectively, and the change in skin color was measured using chromata (Minolta CR300) to measure the change in color brightness (Δ L). The whitening effect was measured by objective visual observation by a plurality of skilled workers and subjective visual observation by a subject. The results are shown in Table 6 below. At this time, the degree of whitening efficacy was classified into the following seven ratings.

Evaluation criteria for whitening efficacy:

-3: very bad -2: worse -1: slightly worse 0: no change

1: slightly improved 2: improved 3: highly improved

TABLE 6

As can be seen in Table 6, the average △ L value of the A group coated with a cosmetic composition containing the mung bean extract of the present invention is 4.7 (P <0.01), B group coated with a cosmetic composition containing kojic acid Mean △ L was 2.5 (P> 0.05), A was 1.45 (P <0.01) in group A and 0.45 (P> 0.05) in group B. 1.15 (P <0.05) and Group B were 0.6 (P> 0.05), indicating that the clinical whitening efficacy of Group A was better.

Test Example 4 Test of Stability of Formulation

In order to test the stability of the cosmetic formulation of the present invention, Example 1 and Comparative Example 1 were stored in an opaque glass container for 2 weeks in a constant temperature bath at a constant temperature of 45 ℃ and kept completely at 4 ℃ After storing for 2 weeks in an opaque glassware in a shaded refrigerator, the degree of discoloration was measured. The results are shown in Table 7 below. At this time, the degree of product discoloration was evaluated by classifying into the following six grades.

Product discoloration evaluation criteria:

0: no change 1: very little change 2: little change

3: slightly changed 4: severely changed 5: extremely severe

TABLE 7

As can be seen in Table 7, the cosmetic composition containing the mung bean extract of the present invention is hardly discolored, it can be seen that the stability as a formulation is large.

[Test Example 5]: Skin irritation test

In order to test the skin irritation degree of the cosmetic of the present invention, Example 1 and Comparative Example 1 were removed after applying for 24 hours by the Patch Test method, and the skin irritation degree appeared at this time was measured and compared. The results are shown in Table 8 below. At this time, skin irritation degree was evaluated by classifying into the following six grades.

Skin irritation evaluation criteria:

0: no stimulation 1: almost no stimulation 2: little stimulation

3: Slightly Severe Stimulus 4: Severe Stimulation 5: Severe Stimulation

TABLE 8

Hereinafter, based on the results of the above test examples, by presenting a cosmetic composition of various formulations that can provide a skin lightening effect by containing mung bean extract. However, the composition of the present invention is not limited to the following formulation examples.

Formulation Example 1 Softener (Skin Lotion)

Formulation Example 2 Nutrients (Milk Lotion)

Formulation Example 3 Nutrition Cream

Formulation Example 4 Massage Cream

Formulation Example 5 Pack

As described above, by using mung bean extract as a whitening ingredient of the whitening cosmetic, it is possible to provide a whitening cosmetic composition exhibiting excellent clinical whitening effect by the melanin inhibitory activity of mung bean extract and improving instability and skin safety in the formulation. have.

Claims (3)

A whitening cosmetic composition comprising mung bean extract in an amount of 0.01 to 20.0% by weight based on the total weight of the composition. The method of claim 1, wherein the mung bean extract is added water, acetone, ethyl acetate or 1,3-butylene glycol aqueous solution to the mung bean powder, and then 1 to 20 hours at 50 ~ 90 ℃ temperature in an extractor with a cooling capacitor After heating for a while, whitening cosmetic composition, characterized in that the extraction solvent was obtained by concentrating under reduced pressure with a distillation apparatus equipped with a cooling capacitor. The method of claim 1, wherein the mung bean extract is extracted by adding water, acetone, ethyl acetate or 1,3-butylene glycol aqueous solution to the mung bean powder, and then immersing at 5 to 40 ° C. for 1 to 15 days. Whitening cosmetic composition, characterized in that obtained by depressurizing concentrated in a distillation apparatus with a cooling capacitor.