KR100973942B1 - Cosmetic Composition for Whitening of the Skin Comprising the Extract of Fermented Phaselous radiatus Seed - Google Patents

Abstract

The present invention is mung bean yeast ( Saccharomyces cerevisiae) or lactic acid bacteria (lactobacillus) coming to the present invention relates to cosmetic compositions and cosmetic methods for skin whitening comprising the mung bean fermentation broth obtained by culturing. According to the invention Mung bean fermentation broth is excellent in melanin production inhibitory effect and tyrosinase activity inhibitory effect, the cosmetic composition for skin whitening containing the mung bean fermentation solution of the present invention is excellent in whitening effect.

Mung bean fermentation broth, yeast, lactic acid bacteria, tyrosinase activity, skin whitening

Description

Cosmetic composition for skin whitening comprising mung fermentation broth {Cosmetic Composition for Whitening of the Skin Comprising the Extract of Fermented Phaselous radiatus Seed}

The present invention relates to a cosmetic composition for skin whitening comprising a mung bean fermentation broth, and more particularly, to a cosmetic composition for skin whitening comprising mung fermentation broth obtained by culturing mung beans with yeast or lactic acid bacteria.

Factors that determine skin color are basically the areas such as tanning due to blemishes, freckles and sun exposure, or overall pigmentation, other than acne, scars, keratin distribution, Blood circulation, stress, and health. Among the above factors, the most important factor is pigmentation.

The pigments that affect skin color include melanin, melazoids, carotene, and hemoglobin, the most important of which is melanin. The biggest factor affecting the biosynthesis of melanin is ultraviolet rays and hormones in the body. Melanin plays an important role in absorbing or scattering ultraviolet rays and preventing damage to the skin from ultraviolet rays. There is no special maximum absorption wavelength and it absorbs light in all areas. In addition, it is excellent in removing the active oxygen species, but sometimes melanin itself generates free radicals, and other substances are reduced or oxidized by catechol or quinone in the melanin structure, and melanin itself shows the properties of free radicals. Pray.

The biosynthesis of melanin begins with a series of oxidation processes, starting with the conversion of tyrosine, an amino acid, from the melanosomes of melanocytes to tyrosinase and dihydroxy phenylalanine. It is formed from a polymer of eumelanin. This biosynthesis process is carried out in a special type of brown intracellular organelles called melanosomes. Melanosomes, including melanin granules, move from the periphery of the nucleus to the dendritic end of the dendritic projections and into the cytoplasm by the phagocytosis of keratinocytes. Accumulate around the nucleus.

The synthesis of melanin, the number of melanosomes, and the migration to the surrounding keratinocytes are partially influenced by hormones and ultraviolet rays and primarily by genetic effects. In addition, cytokines (cytokine), which are involved in the expression of tyrosinase and the synthesis and transfer of melanin, and metal ions such as copper, zinc and iron, and interferon, prostaglandin and histamine are known to be involved.

Ascorbic acid (JP-A 4-9320), hydroquinone (JP-A-192062), kojic acid (JP-A-56-7710), arbutin (JP-A 4-93150), and some extracts of tyrosina Although it is used as a whitening cosmetic because it has an anti-ageing activity, its use is restricted due to its low stability in cosmetic formulations, which is degraded or colored, causing off-flavor, efficacy at the biological level, unclear effect, and safety problems. to be. And the inhibitory effect of tyrosinase has been demonstrated, but the effect is low in experiments similar to the actual biolevel. Therefore, the evaluation of the inhibitory effect by melanoma cell culture similar to the biological level is required. In addition, hydroquinone is defined as a carcinogenic substance and its use is prohibited or restricted in cosmetics. Kojic acid and ascorbic acid are very unstable substances. Cosmetics containing a small amount of the components have a problem such as browning occurs when stored for several weeks at room temperature.

On the other hand, many cosmetic companies have recently made a lot of efforts to develop skin whitening ingredients and apply the active ingredient obtained through fermentation to the product.

For example, a cosmetic composition may be provided using a fermentation broth produced using a fermentation product by Bacillus subtilis used in representative fermented foods such as Cheonggukjang and natto. Such fermentation broth has the advantage that the skin irritation is reduced by the decomposition of irritants by the microorganisms or converted to other substances, and the fermentation products by the microorganisms are also used as a good effect on the skin.

The present inventors have also developed products using various natural products for this purpose, and have been trying to improve skin whitening using mung bean extract. Based on these existing data, the present inventors have completed the present invention by confirming that the active ingredient is produced by fermenting the green beans, which has a much superior skin whitening effect than the existing mung bean extract.

For reference, reference is made to a number of patent documents and articles throughout this specification and the indications thereof are indicated. The disclosures of cited patent documents and articles are incorporated herein by reference in their entirety, so that the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

In order to improve skin pigmentation, the present inventors searched various skin physiological activities of natural plant components, and as a result of cultivating green beans in yeast or lactic acid bacteria from natural plant extracts, the effect of inhibiting tyrosinase activity and melanin production The present invention was completed by confirming that skin pigmentation can be effectively improved by inhibiting skin pigmentation.

That is, an object of the present invention is to provide a cosmetic composition for skin whitening comprising a mung bean fermentation broth.

In addition, another object of the present invention is to provide a cosmetic method comprising applying a cosmetic composition for skin whitening, including mung fermentation broth, to the skin to inhibit tyrosinase activity, inhibit melanin production and whitening effect will be.

The above object is achieved by a cosmetic composition for skin whitening comprising mung bean fermentation broth obtained by culturing mung beans with yeast or lactic acid bacteria.

Preferably, the mung bean fermentation broth is characterized in that the fermentation broth obtained by culturing mung bean using Saccharomyces cerevisiae (Saccharomyces cerevisiae) or Bifidobacterium (Bifidobacterium) as a lactic acid bacterium.

In addition, the mung bean fermentation broth is characterized in that it is contained in 0.0001-20.0% (w / w) based on the total weight of the cosmetic composition.

In addition, the mung bean fermentation broth preferably inhibits melanin production, inhibits tyrosinase activity, and has a whitening effect.

Also preferably, the cosmetic composition is a group consisting of a solution, a suspension, an emulsion, a paste, a gel, a cream, a lotion, a powder, a soap, a surfactant-containing cleansing, an oil, a powder foundation, an emulsion foundation, a wax foundation and a spray It is characterized by having the formulation selected from.

In addition, an object of the present invention is achieved by a cosmetic method characterized in that the cosmetic composition is applied to human skin to inhibit melanin production, inhibit tyrosinase activity, and exhibit a whitening effect.

The present invention relates to a cosmetic composition for skin whitening comprising a mung bean fermentation broth. Mung bean fermentation broth, which is an active ingredient included in the cosmetic composition of the present invention, is a fermentation broth obtained by culturing mung bean with yeast or lactic acid bacteria, and is excellent in inhibiting melanin production and tyrosinase activity. In addition, the cosmetic composition containing the mung bean fermentation broth of the present invention is superior in the whitening effect compared to the conventional mung bean extract-containing cosmetic composition.

In order to achieve the above object, the present invention provides a cosmetic composition for skin whitening comprising a mung bean fermentation broth.

Mung bean used as an active ingredient in the composition of the present invention ( Phaseolous Radiatus ( Mung bean), also known as andu or gildu, is a seed of legume annual mung bean, grows well in warm climate loam (壤土: black soil mixed with sand and clay), and is 30 ~ 80cm high. The stem has a thin, vertical vein, about 10 nodes, and branches. The leaves come out with a pair of cotyledons and freshly formed leaves, followed by three leaflets.

These mung beans have been used to treat skin diseases, antipyretic and antidote in oriental medicine, and in synonymous gagam, it has been known that it can be made with mung bean powder to have a cosmetic effect when applied to the face. Until recently, mung bean is used as a dry powder or as a food for facial massage by dipping it in water or honey, or as a food such as green bean paste, mung bean cake, mung bean porridge, mung bean sprouts, mung bean sprouts made by mixing mung bean powder with water. It has only been used since ancient times.

Meanwhile, the term “mung beans” used herein refers to various organs of mung beans (eg, leaves, flowers, stems, roots, etc.), and preferably means seeds of mung beans.

Mung bean fermentation broth used in the present invention is characterized in that the mung bean fermentation broth obtained by culturing the green beans using yeast or lactic acid bacteria.

Yeasts used to ferment the green beans of the present invention belong to eukaryotic microorganisms (organisms in which the nucleus and cytoplasm are divided by the nuclear membrane) and have cell organelles such as cell walls, cell membranes, nuclei, granules, and granules. Those without sex distinction breed mainly by budding, among which many of the isolated yeasts have no fermentation capacity, multiply by fission or bud-fission instead of budding, and not ascospore. There are also various groups of yeasts, such as forming spores or not forming spores. The size is usually 5-10 × 5-12㎛, which is 5-10 times the size of bacteria, and the optimal pH survives at 4.5-5.5 but 1-10. Yeasts that survive 12 hours at pH 1 are more acid resistant than bacteria, so adjusting the pH of the medium to about 3.5 to 3.8 can reduce bacterial contamination.

Yeast is slightly different depending on the species, but most grow well at 20 ~ 25 ℃. Usually, it is killed above 50 ℃, but it can be overcome to some extent by adding the growth factor which is not synthesized above the temperature directly to the medium. Saccharomyces cerevisiae ( Saccharomyces cerevisiae) is killed at 40 ℃ or more, but can be prevented by adding oleic acid (oleic acid) and ergosterol to the medium. Yeast cells themselves are single-celled plants that contain large amounts of protein and trace minerals. A preferred yeast for use in fermenting the green beans of the present invention is Saccharomyces cerevisiae.

Lactic acid bacteria used to ferment the green beans of the present invention is a kind of microorganisms which are beneficial to the human body, and are bacteria that break down carbohydrates such as glucose or lactose to produce organic acids such as lactic acid (lactic acid) and acetic acid. Lactic acid bacteria make a lactic acid from sugar is called fermentation, and fermented food is made through this fermentation process. In the present invention, Bifidobacterium was used among representative lactic acid bacteria (Lactobacillus, Streptococcus, Bifido bacterium, Leukonostock, Pediococcus, Lactococcus).

In the present invention, the mung bean fermentation broth is prepared as follows:

a) making the mung bean powder fine using 100 to 500 mesh;

b) adding 1 to 50 g / L of mung bean powder prepared in step a) to a conventional microbial culture, and adding yeast strain or lactic acid bacteria in an amount of 10,000 to 100,000 cfu / L;

c) incubating the culture of step b) at 30-37 ° C. for 5 to 10 days in aerobic or usually anaerobic conditions at pH 5-7; And

d) filtering the culture solution of step c) by low temperature aging for 5 to 10 days after filtration.

According to a preferred embodiment of the present invention, the mung bean fermentation broth used in the present invention was prepared and obtained as follows:

Powdered mung bean powder to 300 mesh and then added 10 g / L to the culture medium, and yeast strain or lactic acid bacteria, etc. at 50,000 cfu / L by aerobic or breathable anaerobic conditions at 30-37 ℃, pH 5-7 Incubate for about 7 days in a fermenter. After incubation, the culture solution is obtained, and the culture solution is filtered using 0.25 µM filter paper. This filtrate is further aged for 10 days at low temperature, filtered and concentrated to prepare a green bean fermentation broth of the present invention.

In the present invention, the mung bean fermentation broth has a feature of inhibiting tyrosinase activity and improving skin whitening that suppresses melanin production.

In the present invention, the content of mung bean fermentation broth is 0.0001-30.0% (w / w) with respect to the total cosmetic composition, more preferably 0.001-20% (w / w). If the content of mung bean fermentation broth is less than 0.0001% (w / w), no clear skin whitening effect can be expected, and if the content of mung bean fermentation broth exceeds 30.0%, there is no apparent increase in effect as the content increases. It causes irritation or problems with the stability of the formulation.

The components included in the cosmetic composition of the present invention include components commonly used in cosmetic compositions in addition to mung bean fermentation broth as active ingredients, and include, for example, conventional auxiliaries such as antioxidants, stabilizers, solubilizers, vitamins, pigments and flavorings, and Carrier.

Cosmetic compositions of the present invention may be prepared in any formulation conventionally prepared in the art, for example, solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, surfactant-containing cleansing , Oils, powder foundations, emulsion foundations, wax foundations and sprays, and the like, but are not limited thereto. More specifically, it may be prepared in the form of a flexible lotion (skin), nutrition lotion (milk lotion), nutrition cream, massage cream, essence, eye cream, cleansing cream, cleansing foam, cleansing water, pack, spray or powder. .

When the formulation of the present invention is a paste, cream or gel, animal oils, vegetable oils, waxes, paraffins, starches, trachants, cellulose derivatives, polyethylene glycols, silicones, bentonites, silicas, talc or zinc oxide may be used as carrier components. Can be.

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used, in particular in the case of a spray, additionally chlorofluorohydrocarbon, propane Propellant such as butane or dimethyl ether.

When the formulation of the present invention is a solution or an emulsion, a solvent, a dissolving agent or an emulsifying agent is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, , 3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid esters.

When the formulation of the present invention is a suspension, liquid carrier diluents such as water, ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, microcrystals Soluble cellulose, aluminum metahydroxy, bentonite, agar or tracant and the like can be used.

When the formulation of the present invention is a surfactant-containing cleansing, the carrier component is an aliphatic alcohol sulfate, an aliphatic alcohol ether sulfate, a sulfosuccinic acid monoester, isethionate, an imidazolinium derivative, a methyltaurate, a sarcosinate, a fatty acid amide. Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, lanolin derivatives or ethoxylated glycerol fatty acid esters and the like can be used.

In addition, the present invention provides a cosmetic method comprising applying a cosmetic composition for skin whitening comprising a mung bean fermentation solution to human skin to inhibit tyrosinase activity, inhibit melanin production.

The cosmetic method of the present invention refers to all cosmetic methods for applying the cosmetic composition of the present invention to human skin. That is, all the methods known in the art for applying the cosmetic composition to the skin belong to the cosmetic method of the present invention.

The cosmetic composition of the present invention may be used alone or in duplicate, or may be used in combination with other cosmetic compositions other than the present invention. In addition, the cosmetic composition excellent in the skin whitening effect according to the present invention can be used according to a conventional method of use, the number of times of use can be varied according to the user's skin condition or taste.

When the cosmetic composition of the present invention is a soap, surfactant-containing cleansing or surfactant-free cleansing formulation, it may be wiped off, peeled off or washed with water after application to the skin. As a specific example, the soap is liquid soap, powdered soap, solid soap and oil soap, the surfactant-containing cleansing formulation is a cleansing foam, cleansing water, cleansing towels and cleansing pack, the surfactant-free cleansing formulation is a cleansing cream , Cleansing lotion, cleansing water and cleansing gel, but are not limited thereto.

When the cosmetic method including the green bean fermentation broth of the present invention is applied to human skin, it is possible to inhibit tyrosinase activity and melanin production, improve skin pigmentation, and obtain a skin whitening effect.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Production Example  1. Preparation of Mung Bean Yeast Fermentation Solution Using Yeast

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. This was added to yeast culture (Potato Dextrose Broth, Accumedia, United States) to 10 g / L. Saccharomyces cerevisiae was used as a yeast strain for fermentation, and was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 7 days, maintained at 30 ℃, pH 5-7. After incubation, the culture medium was centrifuged to remove the culture cells first, and then filtered by 0.25 μM filter paper. The filtrate thus obtained was further aged for about 10 days in a cold warehouse at 4 ° C., and the filtrate was filtered again using a filter of 0.25 μM to be used in the present invention. The fermentation broth prepared in this way is referred to hereinafter as 'mung bean yeast fermentation broth'. Mung bean yeast fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Production Example  2. Bifidobacterium  Preparation of Mung Bean Lactic Acid Bacteria Fermentation Solution

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. This was added to the lactic acid bacteria culture solution to 10g / L. To this was added glucose as a carbon source and dipotassium phosphate as a pH adjuster. The lactic acid bacteria used at this time was used Bifidobacterium, was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 7 days at 37 ℃, pH 5-7. After incubation, the culture medium was centrifuged to remove the culture cells first, and then filtered by using 0.25 μM filter paper. The filtrate thus obtained was further aged for about 10 days in a cold warehouse at 4 ° C., and the filtrate was filtered again using a filter of 0.25 μM to be used in the present invention. The fermentation broth prepared in this way is referred to below as 'mung bean lactic acid bacteria fermentation broth'. Mung bean lactic acid bacteria fermentation broth used in the following experiment was used to maintain the final concentration to 1g / 100mL.

Production Example  3. Mung Bean Extract Manufacturer

Mung beans were washed with purified water, dried, powdered, and then 100 g were added to 0.6 L of a 70% ethanol solution, followed by heat extraction for 4 hours in a reflux extractor equipped with a cooling capacitor. Thereafter, the obtained extract was filtered through a 300 mesh filter cloth, filtered through filter paper No. 5, and then the solvent was removed using a vacuum condenser and lyophilized to obtain a dry weight of 5.5 g. The extract thus obtained is referred to as 'mung bean extract' below, and the mung bean extract was used to have a final concentration of 1g / 100mL.

Experimental Example  1: Experiment of inhibition of tyrosinase activity of mung bean fermentation broth

40 μl of 1.5 mmol / L tyrosine (Sigma, USA) dissolved in sodium phosphate buffer (pH 6.8) was used as the substrate. Mung bean yeast fermentation broth prepared in Preparation Example 1 and mung bean lactic acid bacteria fermentation broth prepared in Preparation Example 2 were each diluted with 0.05 M sodium phosphate buffer solution (pH 6.8) to prepare sample solutions for each concentration (0.5%, 1.0%). 240 μl of the sample solution for each concentration was added to 40 μl of tyrosine, and 20 μl of tyrosinase (Sigma, 1500 U / ml) was added to the solution, followed by reaction at 37 ° C. for 15 minutes, and then at 490 nm. Absorbance was measured. As a comparison group, mung bean extract of Preparation Example 3 was used instead of the mung bean fermentation broth.

The inhibitory activity of tyrosinase was calculated by Equation 1 below. The experimental results are shown in Table 1 below.

% Inhibition of tyrosinase activity = [1-absorbance of comparative group (O.D.490) / control absorbance (O.D.490)] × 100

Inhibitory Effect of Mung Bean Fermentation Solution on Tyrosinase Activity Test substance concentration (%) Tyrosinase activity inhibition rate (%)  Mung bean yeast fermentation 0.5% 45.9   Mung bean yeast fermentation 1.0% 62.3   Mung bean lactic acid bacteria fermentation 0.5% 56.9   Mung bean lactic acid bacteria fermentation 1.0% 75.3   Mung Bean Extract 0.5% 30.6   Mung Bean Extract 1.0% 45.8

Through the above results, when the mung bean yeast fermentation broth and the mung bean lactic acid fermentation broth were treated, the effect of inhibiting tyrosinase activity was superior to that of the mung bean extract (comparative group). It could be solved.

Experimental Example  2: Experiment to inhibit melanin biosynthesis of mung bean fermentation broth

B-16 cells (rat melanoma cells, Korea Cell Line Bank) were seeded in 6-well plates to 1 × 10 ⁵ cells / well and incubated for 24 hours. Each well was treated with 1% and 2% mung bean fermentation broth, and then cultured for 3-4 days, and the culture solution of each well was centrifuged. The isolated cells were lysed with 500 μl of 1N NaOH solution dissolved in dimethyl sulfoxide (DMSO) and heated in a 90 ° C. water bath for 10 minutes. This supernatant was measured for absorbance at 490 nm. As a control, one that was not treated with mung bean fermentation broth was used. Melanin production inhibition was calculated according to the following equation (2), the results are shown in Table 2.

 % Inhibition = [1-experiment absorbance (O.D.490) / control absorbance (O.D.490)] × 100

Inhibitory Effect of Mung Bean Fermentation Solution on Melanin Biosynthesis Test substance concentration (%) Melanin production inhibition rate (%)  Mung bean yeast fermentation 0.5% 35.8   Mung bean yeast fermentation 1.0% 79.9   Mung bean lactic acid bacteria fermentation 0.5% 46.8   Mung bean lactic acid bacteria fermentation 1.0% 85.9   Mung Bean Extract 0.5% 35.7   Mung Bean Extract 1.0% 56.9

Through the above results, when the mung yeast fermentation broth and the mung bean lactic acid fermentation broth were treated, the inhibitory effect of tyrosinase activity and melanin biosynthesis was superior to that of the mung bean extract (comparative group), and the mung bean fermentation broth inhibited melanin production from this. It was found that the skin pigment problem can be solved. Hereinafter, based on the results of the above experimental example, a cosmetic composition containing the mung bean fermentation broth of the present invention is presented and presented. However, the present invention is not intended to be limited to the following formulation examples. The mung bean fermentation broth used in the following prescription example may use either a mung bean yeast fermentation broth or a mung bean lactic acid bacteria fermentation broth.

Prescription Example  1: flexible cosmetics

A prescription example of flexible cosmetics in cosmetics containing mung bean fermentation broth is as follows.

ingredient content(%) Mung bean fermentation broth 0.5 glycerin 5.0 1.3-butylene glycol 3.0 Allantoin 0.1 DL-Panthenol 0.3 E.T.A.-2NA 0.02 Benzophenone-9 0.04 Sodium hyaluronate 5.0 Nicole HCO 60 0.4 Methyl paraben 0.2 incense, 0.01 Distilled water Balance Sum 100

Prescription Example  2: nutrition cosmetics

A prescription example of nutrient cosmetics in cosmetics containing mung bean fermentation broth is as follows.

ingredient Content (unit: weight%) Mung bean fermentation broth 2.0 Glyceryl Stearate SE 1.5 Stearyl alcohol 1.5 lanolin 1.5 Polysorbate 60 1.3 Sorbitan stearate 0.5 Cured Vegetable Oil 1.0 Mineral oil 5.0 Squalane 3.0 Trioctanoine 2.0 Dimethicone 0.8 Tocopherol Acetate 0.5 Carboxy Vinyl Polymer 0.12 glycerin 5.0 1.3-butylene glycol 3.0 Sodium hyaluronate 5.0 Tri ethanolamine 0.12 Methyl paraben 0.2 incense 0.02 Distilled water Balance Sum 100

Prescription Example  3: nutrition cream

A prescription example of nutrition cream in cosmetics containing mung bean fermentation broth is as follows.

ingredient Content (unit: weight%) Mung bean fermentation broth 3.0 Lipophilic monostearate 2.0 Cetearyl Alcohol 2.2 Stearic acid 1.5 Beeswax 1.0 Polysorbate 60 1.5 Sorbitan stearate 0.6 Cured Vegetable Oil 1.0 Squalane 3.0 Mineral oil 5.0 Trioctanoine 5.0 Dimethicone 1.0 Sodium magnesium silicate 0.1 glycerin 5.0 Betaine 3.0 Triethanolamine 1.0 Sodium hyaluronate 4.0 Methyl paraben 0.2 incense 0.05 Distilled water Balance Sum 100

Experimental Example  3: Cosmetics  Whitening effect experiment of the composition

A whitening effect test of the cosmetic composition of the present invention was carried out on 40 Korean women, especially 20-40 years old, with dark skin. The experimental product was first prepared with the product containing 3% of mung yeast fermentation solution and the product containing 3% of mung bean lactic acid bacteria fermentation broth as formulated in Formulation Example 3, and the control product was one containing no mung bean fermentation broth. Silver as a comparative product. In the experiment, first, the control product and the product containing the mung yeast fermentation broth were used on both sides of the face for 20 subjects, and the 20 subjects used the comparative product and the product containing the mung lactic acid fermentation broth to 20 subjects on both sides of the face. Cotton was used. Minolta CR 300 was used as a measuring instrument and was measured for 8 weeks. Experimental results were compared to L value taken at 8 weeks and L value taken at 0 weeks and the results are shown in Table 8 below.

division Contrast Product Comparison products Mung bean yeast fermentation product Mung bean lactic acid bacteria fermentation broth product △ L value 0.125 0.235 0.453 0.468

As shown in Table 6, the product containing mung bean fermentation broth showed a higher whitening effect than the control product. In addition, compared to the comparative product containing the mung bean extract showed a much higher whitening effect. That is, it can be seen that the whitening effect is increased by fermenting the mung bean extract having whitening activity. Therefore, it can be seen that the cosmetic composition of the present invention has a very good whitening effect.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

Ke Mai access celebrity bicyclic the green beans as Saccharomyces (Saccharomyces cerevisiae) yeast or bifidobacteria tumefaciens (Bifidobacterium) cosmetic composition for skin whitening comprising the mung bean fermentation broth obtained by culturing a lactic acid bacterium. delete The cosmetic composition for skin whitening according to claim 1, wherein the mung bean fermentation broth is contained in an amount of 0.0001-20.0% (w / w) based on the total weight of the cosmetic composition. The cosmetic composition for skin whitening according to claim 1, wherein the mung bean fermentation broth inhibits melanin production, inhibits tyrosinase activity, and has a whitening effect. The composition of claim 1 wherein the cosmetic composition consists of a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation and spray Cosmetic composition for skin whitening, characterized in that it has a formulation selected from the group. A cosmetic method according to any one of claims 1 and 3 to 5, wherein the cosmetic composition is applied to human skin to inhibit melanin production, to inhibit tyrosinase activity, and to have a whitening effect.