KR100883773B1 - Cosmetic compositions comprising fermenting extracts of citrus junos fruit or poncirus trifoliata fruit with salt - Google Patents

Abstract

A cosmetic composition and a method of Citrus junos or Ponciri Fructus fermentation extract are provided to cause no skin irritation and to suppress melanogenesis of skin induced by UV or inflammation by comprising Citrus junos or Ponciri Fructus fermentation extract as active ingredient. A cosmetic composition comprises Citrus junos or Ponciri Fructus fermentation extract of 0.1~10 weight% as active ingredient based on total weight of the cosmetic composition. A method of Citrus junos or Ponciri Fructus fermentation extract comprises steps of: 1) adding salt in the Citrus junos or the Ponciri Fructus and fermenting it; 2) and extracting the fermented product using water or organic solvent. In the step 1), a used amount of the salt is 10~30 weight% based on total weight of the fermented product.

Description

Cosmetic composition comprising salted fermented extract of citron or citrus fruit as active ingredient

The present invention relates to a cosmetic composition containing yuzawa fruit fermented salt fermented extract, and more particularly, by containing a salt fermented extract of natural fermentation that is non-sterile by adding a certain amount of salt to citron fruit and fruit. The present invention relates to a cosmetic composition having an excellent effect of inhibiting melanin production in the skin.

Many factors are involved in determining the color of a person's skin, including the activity of melanocytes that make melanin, the distribution of blood vessels, the thickness of the skin and the presence or absence of pigments in the body, such as carotenoids or bilirubin. It is important. In particular, the most important factor is a black pigment called melanin produced by the action of various enzymes such as tyrosinase in melanocytes in the human body. The formation of this melanin pigment is influenced by genetic factors, physiological factors related to hormone secretion and stress, and environmental factors such as ultraviolet irradiation.

Melanin pigment, which is produced from melanocytes of the skin of the body, is a phenolic polymer material having a complex form of black pigment and protein. It protects skin organs below the dermis by blocking ultraviolet rays from the sun and free radicals generated in the skin body. It plays a useful role in protecting proteins and genes in the skin. The melanin produced by the internal and external stress stimulus is a stable substance that does not disappear until it is released to the outside through skin keratinization even when the stress disappears. However, if more melanin is produced than necessary, it causes hyperpigmentation such as blemishes, freckles, and spots, which are not good for beauty. Also, as the leisure population increases, more people enjoy working outside, There is an increasing demand to prevent melanin pigmentation. In response to these demands, ascorbic acid, kojic acid, arbutin, hydroquinone, glutathione or derivatives thereof, or substances having tyrosinase inhibitory activity have been used in combination with cosmetics or pharmaceuticals, but they are insufficient. Its use has been limited due to whitening effects, safety issues with the skin, formulations and stability problems when formulated in cosmetics, and the like.

Recently, with increasing interest in traditional fermented foods, methods for preparing various extracts using these fermentation techniques have been developed. Accordingly, the development of functional foods and cosmetics using natural product extracts having fermentation of natural products and the like, which have superior performance to existing natural products, has been continued.

Conventionally, a method of fermenting a microorganism or the like known in a natural product is generally adopted. As an example, Korean Patent No. 10-0319377 discloses a fermentation method using vegetable and herbal extracts and Lactobacillus plantarum ATCC 11542, and Korean Patent No. 10-0465261 to Astragalus and Gugija There is disclosed a method of preparing a medicinal herb extract in a mixed herbal medicine and mixing and culturing the Lactobacillus vulgaris broth with the extract.

Recently, there is an increasing demand for fermentation methods of natural products using natural fermentation methods without adding artificial elements according to the trend of well-being, and the demand for products using the same continues. However, this natural fermentation method is difficult to use as a real product due to the risk of decay and contamination by E. coli, anaerobic bacteria harmful to the human body. In order to solve this problem, a sterilization method before fermentation, such as a boiling method, has been devised, but the development of a fermentation method by a non-sterilization method is necessary because the potent component can be destroyed by heat.

Salting (salt pickling) has been applied by both animal and vegetable foods as one of the traditional food storage methods. The salting method is used to make kimchi, soybean paste and salted fish as a way to prevent corruption and contamination by adding salt to foods and to help normal fermentation.

Therefore, the present inventors are researching to manufacture cosmetics which are safe for skin and excellent in whitening effect and stability as a product among natural-derived active substances, and fermented after salting natural products that supplement the problems of conventional non-sterile fermentation methods. Through the natural fermentation method to solve the risk of decay and pollution of the existing natural fermentation and found that the yuja or fermented salt fermented extract produced through this method is very excellent in reducing the melanin biosynthesis and completed the present invention It became.

Accordingly, it is an object of the present invention to provide a cosmetic composition excellent in reducing the risk of rot and contamination and excellent in inhibiting melanin biosynthesis.

In order to achieve the above object, the present invention provides a cosmetic composition containing a salted fermented extract of citron or fruit as an active ingredient.

The cosmetic composition according to the present invention contains no salt or fermented fermented extract of citron or citrus as an active ingredient, and has no skin irritation and inhibited melanin production of skin induced by UV or inflammation.

Hereinafter, the present invention will be described in detail.

In the present invention, 1) adding a certain amount of salt to the yuzu or fruit chamber for long-term aging fermentation; And 2) extracting the salted fermented citron or fruit juice with water or an organic solvent; and preparing the yuzu or fruit salted fermented extract through 3) measuring the melanin biosynthesis inhibitory effect of the extract; And 4) confirming the inhibition of pigmentation induced by UV; through the whitening effect was confirmed.

The citron used in the present invention is a fruit of a citron, yellow balls, and has a rugged shell and a sour taste. Vitamin C contains three times more vitamin C than lemon, which is good for colds and skin care, and contains many organic acids that prevent aging and fatigue. In addition, vitamin B, sugars, and proteins are more than other citrus fruits, and hesperidin protects capillaries and prevents cerebrovascular disorders and wind. In addition, drainage (排膿) and excretion effect is to send out the waste accumulated in the body.

The fruit room used in the present invention is cut and dried in two to four pieces of immature fruit of a tanja tree, which is a deciduous and deciduous shrub, mostly hemispherical, the outer surface is green-brown and has many rough and concave small points. The inside is dirty grey, with 8-16 small rooms radially from the center, and when these small rooms are dried, they are crushed concave and sometimes contain less ripe yellow-white seeds, with a peculiar smell and taste.

In the step 1), the salt used for salting is preferably purified high purity sodium chloride, sun salt, rock salt and bamboo salt, and the concentration of salt is preferably 10 to 30% by weight based on the total fermented product. When the content of salt is less than 10% by weight, it is difficult to achieve the expected effect, and when it exceeds 30% by weight, the effect is not changed.

In the fermentation process of the present invention, it is preferable to ferment between 30 days and 1 year, preferably 6 months to 1 year, so that sufficient fermentation can occur between 4 and 40 ° C. If it is less than 4 ℃, growth of useful microorganisms is not well, and if it exceeds 40 ℃, the growth of the microorganisms may be excessive, which may affect the performance of the herbal medicine.

The extraction solvent used in step 2) may be used alone or in combination of two or more selected from the group consisting of purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane and hexane. Can be. At this time, the extraction temperature is preferably 10 to 80 ℃, it can be extracted for 6 hours to 24 hours. If the extraction temperature and extraction time is out of the extraction efficiency may decrease or change of components may occur.

In the present invention, after the step 2) to prepare a salted fermented extract of citron or fruit juice obtained by cooling, heating and filtration at room temperature in a conventional method known in the art or additionally obtained by evaporation, spray drying or lyophilization of a solvent. can do.

The salted fermented extract according to the present invention is not particularly limited in use, and may be used, for example, as an additive of health food, a cosmetic composition and a pharmaceutical composition. In particular, it can be used as a cosmetic composition for whitening, the content of the salted fermented extract is preferably 0.1 to 10% by weight relative to the total weight of the composition, when less than 0.1% by weight it is difficult to achieve the expected efficacy, 10% by weight If exceeded, it is difficult to expect additional increase in efficacy.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited only to these examples.

Example 1 Preparation of Citron Salt Fermented Extract

1 kg of the washed citron is mixed in a salt solution of 10% by weight concentration, prepared in Onggi, fermented at 4 ℃ for about 30 days, 5L of 80% ethanol aqueous solution is added to this, and refluxed three times, then at 15 ℃ 1 Deposited for days. Thereafter, the residue and the filtrate were separated by filter cloth filtration and centrifugation, and the extract obtained by concentrating the separated filtrate under reduced pressure was suspended in water, extracted five times with 1 L of ether to remove the pigment, and the aqueous layer was 1-butanol. Extracted three times with 500 ml. The total 1-butanol layer obtained therefrom was concentrated under reduced pressure to obtain a 1-butanol extract, which was dissolved in a small amount of methanol and dried with a large amount of ethyl acetate, thereby obtaining 200 g of citron salted fermented extract.

Example 2 Preparation of Fermented Salt Fermented Extract

1 kg of dried fruit cell was prepared and extracted in the same manner as in Example 1 to obtain 150 g of fruit cell fermented extract.

Comparative Example 1 Preparation of Citron Fermented Extract

1 kg of the washed citron was mixed in an ionized water solution, prepared in Onggi, fermented at 4 ° C. for about 30 days, and 5 L of 80% ethanol aqueous solution was added thereto, extracted under reflux three times, and then deposited at 15 ° C. for 1 day. Thereafter, the residue and the filtrate were separated by filter cloth filtration and centrifugation, and the extract obtained by concentrating the separated filtrate under reduced pressure was suspended in water, extracted five times with 1 L of ether to remove the pigment, and the aqueous layer was 1-butanol. Extracted three times with 500 ml. The total 1-butanol layer obtained therefrom was concentrated under reduced pressure to obtain a 1-butanol extract, which was dissolved in a small amount of methanol and dried with a large amount of ethyl acetate, thereby obtaining 170 g of citron fermented extract.

Comparative Example 2 Preparation of Fermented Extract

1kg of dried fruit cell was extracted in the same manner as in Comparative Example 1 to prepare 195 g of fruit fermented extract.

Comparative Example 3 Preparation of Citron Extract

1 kg of the washed citron was placed in 5 L of an 80% ethanol aqueous solution, refluxed three times, and then deposited at 15 ° C. for 1 day. Thereafter, the residue and the filtrate were separated through filter cloth filtration and centrifugation, and the extract obtained by concentrating the separated filtrate under reduced pressure was suspended in water, extracted five times with 1 L of ether to remove the pigment, and the aqueous layer was 1-butanol. Extracted three times with 500 ml. The total 1-butanol layer thus obtained was concentrated under reduced pressure to obtain a 1-butanol extract, which was dissolved in a small amount of methanol, and then added to a large amount of ethyl acetate, and the resulting precipitate was dried to obtain 175 g of citron extract.

Comparative Example 4 Preparation of Fruit Extract

1 kg of dried fruit cell was extracted in the same manner as in Comparative Example 3 to prepare 182 g of fruit cell extract.

[Test Example 1] Inhibition of harmful bacteria production

First, the medium (Letheen Agar) was poured into the sale and hardened, and then pre-incubated with Escherichia coli ATCC 8739, Pseudomonas aeruginosa ATCC 9027, and Staphylococcus aureus ATCC 6538, and the test bacteria were about 40 ° C. In the medium (Letheen Agar) was adjusted to the final amount of the bacteria was diluted to 10 ⁵ / g and poured onto the primary medium and hardened. Inject 10%, 20% and 30% of natural salt solution into 0.02ml of sterilized paper disk, put it on the medium where the germs are smeared, and allow the solution to diffuse sufficiently for 24 hours at room temperature, and then optimal at each 32 ℃. After culturing for a period of time, it was confirmed whether the inhibitory ring formed in the chaale was shown, and the results are shown in FIG. 1.

From the results of FIG. 1, it was confirmed that salt inhibited the growth of harmful microorganisms.

In addition, the results of the fermentation before extraction of Example 1 and Comparative Example 1 can be confirmed in FIG. As shown in FIG. 2, the fermentation product of Example 1 was maintained in a clear yellow color of the citron, but the fermentation product of Comparative Example 1 was found to be denatured to green based on mold growth. In addition, in the citron salt fermentation product of Example 1, while the inherent flavor of citron remains, the citron general fermentation product of Comparative Example 1 decayed, a severe odor occurred.

[Test Example 2] Evaluation of skin irritation degree of salted fermented extract

Vehicles and extracts prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were applied to the skin of New Zealand white rabbits a total of 8 times for 4 days at intervals of 2 times per day. The cumulative skin irritation index was calculated by accumulating erythema, skin formation score, and edema score after application. The cumulative skin irritation index was evaluated according to the criteria shown in Table 1, and the results are shown in Table 2 below. The irritation index shown in the results was based on the commonly used method of calculating Draize's primary irritation index (P.I.I) (Draize, J. H., Appraisal of the safety of chemical in foods, drugs and cosmeitcs).

Degree of skin irritation grade Erythema and crust formation No erythema 0 Very mild erythema (only visible to the naked eye) One Clear erythema 2 Strong erythema in severity 3 Deep red erythema and crust formation 4 Edema formation No edema 0 Very mild edema (barely visible to the naked eye) One Clear edema (distinct from clear) 2 Severe edema (if swollen about 1 mm) 3 Strong edema (swelling more than 1 mm and extended beyond the exposed area) 4 Skin primary irritation index = (average of sum of erythema rating and edema rating / 4)

Test substance Skin Primary Irritation Index (0-4) Vehicle 0.5 Salted Fermented Citron Extract (Example 1) 0.6 Salted Fermented Fruit Extract (Example 2) 0.7 General Fermented Citron Extract (Comparative Example 1) 1.4 General Fermented Fruit Extract (Comparative Example 2) 1.8

From the results of Table 1, it can be seen that the non-sterile salted fermentation extracts of Examples 1 to 2 according to the present invention have a significant improvement in the degree of skin irritation compared to the control and non-sterile general fermented extracts of Comparative Examples 1 to 2.

Test Example 3 Measurement of Melanin Inhibition Effect Using Pigment Cells

Mel-Ab cells from C57BL / 6 mouse-derived mice were placed in Dulbeccos modified Eagles media (DMEM) with 10% fetal placental serum, 100 nM 2-O-tetradecanoyphorbol-13-acetate, and 1 nM cholera. Incubated at 37 ° C. and 5% CO ₂ in a medium containing toxin (cholera toxin). The cultured Mel-Ab cells were separated with 0.25% trypsin-EDTA, the cells were incubated at a concentration of 10 ⁵ cells / well in 24-well plates, and 10 ppm of test substance were added for 2 consecutive days from 2 days. And incubated. Here, kojic acid was used as a positive control group in order to compare the melanin production inhibitory effect on the yuzu or fermented salt fermented extract of the present invention.

After removing the culture solution, washed with PBS, and dissolved the cells with 1N sodium hydroxide to measure the absorbance at 400nm, to calculate the melanin production inhibition in accordance with the following equation 1, the results are shown in Table 3 (Dooley Method).

Melanin production inhibitory effect Test substance Melanin production inhibition rate (%) Example 1 38.9 Example 2 39.7 Comparative Example 1 16.8 Comparative Example 2 17.4 Comparative Example 3 5.4 Comparative Example 4 13.4 Kojisan 35.4

From the results of Table 3, it was confirmed that the citron or fermented salt fermented extract of Examples 1 to 2 according to the present invention showed superior melanin production inhibitory effect than the general fermented extract, and also showed better melanin production inhibition rate than koji acid as a positive control. It was.

Test Example 4 Whitening Effect Test on Human Skin

After attaching an opaque tape with a hole of 1.5 cm in diameter to the upper arm of 12 healthy subjects, ultraviolet light (UVB) of 1.5 to 2 times the minimum erythema (Minimal Erythema Dose) of each subject was applied. Irradiation induced skin blackening. After irradiation, 1% of each test substance (solvent is 1,3-butylene glycol: ethanol = 7: 3), 3% kojic acid as a control, only a solvent (vehicle), one place without any change of state for 10 weeks Was observed. Skin color was measured on a weekly basis with a colorimeter CR2002 (Minolta, Japan). The difference between the skin color (ΔL *) at the start and completion of the application was calculated according to Equation 2 below, and the results are shown in Table 4 below. The whitening effect is determined by comparing ΔL * between the sample application site and the control site. When the value of ΔL * is about 2, the whitening of the deposited pigment is apparent, and when it is about 1.5 or more, the whitening effect may be determined. .

△ L * = L * value at the time of application completion-L * value at the start of application

Whitening effect on human skin Test substance Melanin production inhibition rate (%) Solvent 0.50 ± 0.15 Example 1 1.80 ± 0.13 Example 2 1.87 ± 0.17 Comparative Example 1 1.16 ± 0.25 Comparative Example 2 1.31 ± 0.25 Comparative Example 3 0.61 ± 0.25 Comparative Example 4 0.54 ± 0.25 Kojisan 1.58 ± 0.11

From the results in Table 4, it was confirmed that the citron or fruit-salted fermented extracts of Examples 1 and 2 according to the present invention showed a superior whitening effect than Koji acid as a positive control group as well as Comparative Examples 1 to 4.

1 shows the effect of salt on the growth of harmful microorganisms, after spreading the salt solution in culture in Escherichia coli ( Esherichia coli ATCC 8739), Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 6538 culture Shows the results of confirming the inhibition ring generation.

Figure 2 is a photograph showing the results of the fermentation before extraction of Example 1 and Comparative Example 1.

Claims (6)

Cosmetic composition containing salted fermented extract of Yuzu or Ji-sil as an active ingredient. The cosmetic composition according to claim 1, wherein the citron or fermented salt fermented extract is contained in an amount of 0.1 to 10% by weight based on the total weight of the composition. According to claim 1, wherein the citron or fruiting salt fermented extract 1) fermentation by adding salt to citron or fruit room; And 2) extracting the fermented product of 1) with water or an organic solvent; cosmetic composition characterized in that obtained through. The cosmetic composition according to claim 3, wherein the amount of salt used in step 1) is 10 to 30% by weight based on the total weight of the fermented product. According to claim 3, wherein the fermentation process of step 1) is a cosmetic composition, characterized in that to ferment for 30 days to 1 year at 4 ~ 40 ℃. The cosmetic composition according to any one of claims 1 to 5, wherein the cosmetic composition is for whitening.

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