KR101344826B1 - Cosmetic Composition for Anti-irritation of the Skin Comprising Phaseolus radiatus seed extracts by fermentation and enzyme treatment - Google Patents

Abstract

The present invention relates to a cosmetic composition and cosmetic method for alleviating skin irritation, comprising a mung bean fermentation-enzyme extract obtained by treating a mung bean fermentation broth obtained by culturing mung bean with yeast ( Saccharomyces cerevisiae ) or lactic acid bacterium (Bifidobacterium) as an active ingredient. It is about. Mung bean fermentation-enzyme extract according to the present invention has the effect of inhibiting the biosynthesis of the cytokine IL-1α and relieving skin irritation to improve skin trouble and calm and protect skin.

Mung bean fermentation, yeast, lactic acid bacteria, protease, skin protection, irritant, IL-1α

Description

Cosmetic composition for soothing and alleviating skin including mung bean fermentation-enzyme extract

 The present invention relates to a cosmetic composition containing a mung bean fermentation-enzyme extract, and more particularly, a fermentation-enzyme extract obtained by secondarily treating a fermentation extract obtained by culturing mung bean with yeast or lactic acid bacteria using protease. It relates to a cosmetic composition for soothing and alleviating irritation as an active ingredient.

Human skin experiences various skin problems due to environmental changes and stress. In infancy, skin problems such as atopic dermatitis are experienced, and in adolescence, acne is caused by excessive secretion of sebum, and as aging progresses, the skin becomes dry, less elastic, more wrinkles are formed, and the skin becomes dull. It is also easily sensitive to external weak stimuli and takes a long time to recover. In particular, recently, various cosmetics have been used, and accordingly, troubles occurring on the skin have become very diverse. Therefore, many efforts have been made to solve such skin problems, and as a representative method, it is solved by using natural plant ingredients. The industry uses many of these methods.

Recently, in addition to the use of natural plant extracts by fermenting natural products, there are many attempts to develop materials using fermentation products generated by fermentation along with the basic characteristics of natural products.

In some cases, a cosmetic composition may be provided using a fermentation broth produced using a fermentation product of Bacillus subtilis used in representative fermented foods such as Cheonggukjang and natto. Such fermentation broth has the advantage of degrading the skin irritation by degrading the irritants by the microorganisms or converting to other substances, fermentation products by microorganisms are also known to have a good effect on the skin, has been widely used in cosmetic compositions in recent years .

Accordingly, the present inventors have made efforts to solve various skin phenomena due to various causes, the mung bean fermentation extract fermented with mung beans using yeast or lactic acid bacteria, the skin irritation effect is excellent, in particular, mung bean fermentation The present invention was completed by confirming that the second extract was treated with proteolytic enzymes in a more effective way to improve the irritation problem occurring in the skin.

Accordingly, it is an object of the present invention to provide a cosmetic composition for soothing and alleviating skin, including mung bean fermentation-enzyme extract.

Other objects and advantages of the present invention will become apparent from the following examples and claims.

The object of the present invention as described above is achieved by a cosmetic composition for calming and stimulating skin, comprising mung bean fermentation-enzyme extract as an active ingredient.

Preferably, the mung bean fermentation-enzyme extract is a fermentation broth obtained by culturing mung beans using Saccharomyces cerevisiae as yeast to prepare an active ingredient by enzymatic digestion using proteolytic enzymes. .

Also preferably, the mung bean fermentation-enzyme extract is a lactic acid bacterium, and the fermentation broth obtained by culturing mung bean using Bifidobacterium sp.

Also preferably, the protease is selected from the group consisting of pepsin, trypsin, carboxypeptidase, aminopeptidase and dipeptidase.

Also, preferably, the mung bean fermentation-enzyme extract is contained at 0.0001-30.0% (w / w) based on the total weight of the cosmetic composition.

Also preferably, 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 Have a formulation selected from the group.

Another object of the present invention is achieved by a cosmetic method characterized in that it is applied to the skin using the cosmetic composition.

The present invention relates to a skin composition for soothing and alleviating irritation comprising mung bean fermentation-enzyme extract. Mung bean fermentation-enzyme extract, which is an active ingredient included in the cosmetic composition of the present invention, may be obtained by subjecting the fermentation broth obtained by culturing mung beans with yeast or lactic acid bacteria to secondary treatment using proteolytic enzymes. It inhibits the biosynthesis of the Cain IL-1α, and is excellent in mitigating cell stimulation, and in the case of cosmetics containing it, the effect of mitigating skin irritation is excellent, so that skin irritation and calming effect can be expected. In order to cause skin irritation, various cytokines that mediate external stimuli are produced, a representative component of which is IL-1α. By controlling the production of these ingredients, you can relieve skin irritation. In order to cause skin irritation, various cytokines that mediate external stimuli are produced, a representative component of which is IL-1α. By controlling the production of these ingredients, you can relieve skin irritation.

In order to achieve the above object, the present invention provides a cosmetic composition for soothing and alleviating skin, including mung bean fermentation-enzyme extract.

Mung bean ( Phaseolus radiatus, Mung bean) used as an active ingredient in the composition of the present invention, also known as andu or gildu, is a seed of perennial green mung beans, which is a warm mixture of loam (모: sand and clay of warm climate). It grows well in the soil, and its height is 30 ~ 80cm. 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 small leaves of double leaves.

Unlike other legumes such as legumes, such green beans have been used as a treatment for skin diseases, antipyretic and antidote in oriental medicine, and in synonymous gagam, it has been known that beauty effects can be obtained when it is made with green beans. 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.

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

As used herein, the term “mung bean fermentation-enzyme extract” refers to an extract obtained by treating mung bean fermentation broth obtained by culturing mung bean using yeast (Sacharomyces sp) or lactic acid bacterium (Bifidobacterium sp) again with a proteolytic enzyme, and fermentation. Depending on the type of fermentation bacteria used in the study, it is divided into “Mung bean yeast fermentation-enzyme extract” or “Mung bean lactic acid bacteria fermentation-enzyme extract”.

Yeasts used to ferment mung beans in 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, particulates, 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 × 5 ^-12 ~ 10 × 5 ^-12 ㎛, 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 dies above 40 ° C, but this can be prevented by adding 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.

As the fermentation bacteria used to ferment mung beans in the present invention, lactic acid bacteria are a kind of microorganisms that are very beneficial to the human body to break down carbohydrates such as glucose or lactose to produce organic acids such as lactic acid (lactic acid) or acetic acid. Generally, lactic acid bacteria make lactic acid from sugar is called fermentation, and fermented food is made through this fermentation process. Lactic acid bacteria that can be used in the present invention include, for example, Bifido bacterium, Lactobacillus, Streptococcus, Leukonostock, Pediococcus, Lactococcus, preferably Bifidobacterium sp.

In the present invention, the proteolytic enzyme used to process the mung bean fermentation broth is used to secondaryly decompose or convert components that are not degraded or converted by fermentation by the yeast or lactic acid bacteria described above, and specific examples thereof include pepsin and trypsin. , Carboxypeptidase, aminopeptidase, dipeptidase and the like, preferably pepsin, trypsin, carboxypeptidase, most preferably pepsin can be used.

Mung bean fermentation-enzyme extract of the present invention can be prepared by the following steps:

a) powdering green beans;

b) diluting the mung bean powder prepared in step a) in purified water and then fermenting using yeast or lactic acid bacteria;

c) filtering the fermentation broth obtained by the fermentation of step b) into a protease; And

d) low-temperature aging and filtration of the enzyme digestion solution of step c) to prepare a mung bean fermentation-enzyme extract.

In the preparation step of the mung bean fermentation-enzyme extract, the powdered mung bean of step a) may be prepared in a size of 100 to 500 mesh or less, but is not limited thereto.

In addition, the fermentation of step b) is achieved by mixing the mung bean powder and purified water at 1:10 and sterilizing at 121 ° C., followed by inoculation with Bifidobacterium sp or Yeast (Sacharomyces sp). The mung bean powder used in the fermentation step is preferably used in an amount of 1 to 50 g based on 1 L of the total culture solution.

In addition, the yeast or lactic acid bacteria used in the fermentation step is preferably inoculated in the amount of 1 × 10 ⁴ to 1 × 10 ⁵ cells on the basis of 1L of the total culture solution, depending on the characteristics of each strain and aerobic or It can usually be cultured in anaerobic conditions. In addition, additional carbon sources and / or pH adjusters may be added to further activate the culture of the fermentor. At this time, suitable culture conditions are incubated for about 1 to 15 days in an aerobic or normal anaerobic condition of 30-37 ℃, pH 5-7, preferably 1 to 7 days, more preferably 1 to 5 days, most Preferably it is incubated for 2 to 4 days.

The step c) is a step of firstly filtering the fermentation broth obtained in step b) and then decomposing the filtrate with proteolytic enzymes, wherein the filtration is filtered through a 0.25 to 0.45 μm filtration membrane, and the excess mung bean powder and Fermentation bacteria can be removed. The filtrate separated by the primary filtration membrane is subjected to secondary decomposition or conversion of components that are not degraded or converted even by fermentation by yeast or lactic acid bacteria by proteolytic enzymes. At this time, proteases used are pepsin, trypsin, carboxypeptidase, aminopeptidase, dipeptidase, and the like, preferably pepsin, trypsin, carboxypeptidase, and most preferably pepsin. The amount of proteolytic enzyme used is determined according to the manufacturer's instructions, and can be appropriately changed at the level of those skilled in the art and most suitably 1-5% based on the total weight of the fermentation broth. In step d), the extract obtained by the bioconversion method by proteolytic enzymes can be stabilized by aging at low temperature, and can be stored after the second filtration with a finer filtration membrane than the primary filtration membrane. Properly dilute and use. At this time, the decomposition-filtration-concentration process is a process step for obtaining a more effective mung bean fermentation-enzyme extract, it is preferable that the low temperature ripening process is performed for 5 to 10 days, the size of the filtration membrane is 0.25μm or less. Do.

According to a more preferred embodiment, the mung bean powder is powdered to 300 mesh or less and then added to the culture medium 10 g / L, yeast strain or lactic acid bacteria, etc. added at 50,000 cfu / L, respectively, yeast 30 ℃, lactic acid bacteria 37 Incubate at pH 5-7, preferably about pH 5.5, incubated in a fermenter for about 1 to 7 days under aerobic or anaerobic conditions. After incubation, the fermentation broth is first filtered using a 0.45 μm filtration membrane, and then the filtrate is subjected to protease again. The treated solution was further aged for 10 days at low temperature, concentrated by secondary filtration with a 0.25 μm membrane, and then prepared mung bean fermentation-enzyme extract of the present invention. The final solids concentration is kept to 10 g / L before use.

Mung bean fermentation-enzyme extract of the present invention thus prepared inhibits the production of inflammatory cytokine IL-1a, and has been shown to have an anti-allergic effect.

Mung bean fermentation-enzyme extract in the present invention can be obtained by fermenting mung bean powder and treating the fermentation broth with proteolytic enzyme as described above, but in addition to the fermentation broth obtained by fermentation using mung bean extract instead of mung bean powder It can also be obtained by treatment.

 On the other hand, in the present invention, the content of mung bean fermentation-enzyme extract is 0.0001-30.0% (w / w), more preferably 0.001-20% (w / w) based on the total weight of the total cosmetic composition. In this case, when the content of mung bean fermentation-enzyme extract is less than 0.0001% (w / w), a clear skin irritation effect cannot be expected, and when the content of mung bean fermentation-enzyme extract exceeds 30.0% (w / w) There is no noticeable increase in effect with increasing content, causing skin irritation or problems in the stability of the formulation.

The cosmetic composition comprising the mung bean fermentation-enzyme extract of the present invention can achieve the effect by applying or spraying locally on the skin. Therefore, according to a preferred aspect of the present invention, the composition of the present invention may be prepared in the form of cosmetic compositions such as creams, lotions and softening water or pharmaceutical compositions such as sprays and ointments.

The components included in the cosmetic composition of the present invention include components commonly used in cosmetic compositions in addition to the mung bean fermentation-enzyme extract as an active ingredient, and are commonly used for example, such as antioxidants, stabilizers, solubilizers, vitamins, pigments and flavorings. Adjuvants, and carriers.

The cosmetic composition of the present invention may be prepared in any formulation commonly 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, etc. may be formulated, but is 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, an animal oil, vegetable oil, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as the carrier component .

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, and especially in the case of spray, additionally chlorofluorohydrocarbon, Propellant such as propane / 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.

In the case where the formulation of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Cellulose, aluminum metahydroxide, bentonite, agar or tracant, etc. may be used.

When the formulation of the present invention is an interfacial active agent-containing cleansing, the carrier component is selected from aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, lanolin derivatives, or ethoxylated glycerol fatty acid esters.

In addition, the present invention is applied to the skin irritation cosmetic composition containing mung bean fermentation-enzyme extract to the human skin to improve a variety of skin problems damaged by skin aging, provides a makeup method characterized in that to calm the skin do.

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

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

When the cosmetic composition of the present invention is a soap, a surfactant-containing cleansing or a surfactant-free cleansing formulation, it may be wiped off, peeled off or washed with water after application to the skin. The surfactant-containing cleansing formulation may be a cleansing foam, a cleansing water, a cleansing towel and a cleansing pack. The surfactant-free cleansing formulation may be a cleansing cream, , Cleansing lotion, cleansing water and cleansing gel, but is not limited thereto.

Performing a cosmetic method using a cosmetic composition comprising the mung bean fermentation-enzyme extract of the present invention can effectively improve the irritation that may occur in the skin.

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. .

Comparative Preparation Example 1. Preparation of Mung Bean Extract

Mung beans were washed with purified water, dried, and finely powdered. Then, 100 g of mung bean powder was added to 0.6 L of 70% ethanol solution, and extracted by heating in a reflux extractor equipped with a cooling capacitor for 4 hours. Thereafter, the obtained extract was filtered through a 300 mesh filter cloth, filtered through Whatman No. 5 filter paper, and the solvent was removed using a vacuum condenser and freeze dried 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.

Comparative Preparation Example 2 Preparation of Mung Bean Yeast Fermentation Solution Using Yeast Bacteria

Washed with purified water and dried mung bean finely powdered to a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with yeast. Saccharomyces cerevisiae was used as the yeast, and was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ℃, pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The filtrate thus obtained was concentrated and diluted with a suitable solvent, and used in the present invention. The fermentation broth prepared in this way is hereinafter referred to 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.

Comparative Preparation Example 3 Preparation of Mung Bean Lactic Acid Bacteria Fermentation Solution Using Lactobacillus sp

Washed with purified water and finely powdered dried mung bean to have a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with lactic acid bacteria. The lactobacillus used was Lactobacillus sp, and was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is referred to below as ' mung bean lactobacillus fermentation broth '. Mung bean Lactobacillus fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Comparative Preparation Example 4 Preparation of Mung Bean Lactic Acid Bacteria Fermentation Solution Using Bifidobacterium sp

Washed with purified water and finely powdered dried mung bean to have a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with lactic acid bacteria. The lactic acid bacterium used was Bifidobacterium sp and was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mungbean Bifidobacterium fermentation broth '. Mung bean Bifidobacterium fermentation broth used in the following experimental example was used while maintaining the final concentration to 1g / 100mL.

Comparative Preparation Example 5 Preparation of Mung Bean Enzyme-Yeast Fermentation Solution Using Yeast after Enzyme Treatment

Washed with purified water and dried mung bean finely powdered to a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours. Yeast was inoculated after treatment. The yeast was used Saccharomyces cerevisiae (added at 50,000 cfu / L). The culture was incubated at 5 ° C. fermenter for 3 days at 30 ° C. and pH 5.5. After cultivation, the culture solution was first filtered using centrifugation and 0.45 μm filtration membrane, and after removing the culture and debris, 0.25 Secondary filtration was performed using a μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-yeast fermentation broth '. Mung bean enzyme-yeast fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Comparative Preparation Example 6 Preparation of Mung Bean Enzyme-Lactic Acid Bacteria Fermentation Solution Using Lactobacillus Strain after Enzyme Treatment

Washed with purified water and finely powdered dried mung bean to have a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours. This sample is inoculated with lactic acid bacteria and fermented before use as mung bean fermentation broth. At this time, Lactobacillus was used (added at 50,000 cfu / L). The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After the culture, the culture solution was first filtered by centrifugation and 0.45 μm filtration membrane, and after removing the culture and debris, the second filtration was performed using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-Lactobacillus fermentation broth '. Mung bean enzyme-Lactobacillus fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Comparative Preparation Example 7 Preparation of Mung Bean Enzyme-Lactic Acid Bacteria Fermentation Solution Using Bifidobacterium sp Strain after Enzyme Treatment

Washed with purified water and finely powdered dried mung bean to have a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours. This sample is inoculated with lactic acid bacteria and fermented before use as a mung bean fermentation broth. At this time, lactic acid bacteria were used Bifidobacterium sp (added at 50,000 cfu / L). The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After the culture, the culture solution was first filtered by centrifugation and 0.45 μm filtration membrane, and after removing the culture and debris, the second filtration was performed using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-Bifidobacterium fermentation broth '. Mung bean enzyme-Bifidobacterium fermentation broth used in the following experimental example was used while maintaining the final concentration to 1g / 100mL.

Preparation Example 1 Preparation of Mung Bean Yeast Fermentation-Enzyme Extract

Washed with purified water and finely powdered dried mung bean to have a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with yeast. At this time, the yeast was used Saccharomyces cerevisiae (Saccharomyces cerevisiae), was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then filtered first using a 0.45μm filter membrane. The filtrate thus obtained was further treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours, and then the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as ' mung bean yeast fermentation-enzyme extract '. Mung bean yeast fermentation-enzyme extract used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Preparation Example 2 Preparation of Mung Bean Lactobacillus Fermentation-Enzyme Extract

Washed with purified water and dried mung bean finely powdered to a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with lactic acid bacteria. At this time, Lactobacillus (Lacobacillus sp) was used, and was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then filtered first using a 0.45μm filter membrane. The filtrate thus obtained was further treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours, and then the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as ' mung bean Lactobacillus fermentation-enzyme extract '. Mung bean Lactobacillus fermentation-enzyme extract used in the following experimental example was used to maintain the final concentration to 1g / 100mL.

Preparation Example 3 Preparation of Mung Bean Bifidobacterium sp. Fermentation-Enzyme Extract

Washed with purified water and dried mung bean finely powdered to a particle size of 300 mesh. Mung beans and purified water were mixed at 1:10 and sterilized at 121 ° C., and then inoculated with lactic acid bacteria. At this time, Bifidobacterium sp. Was used as lactic acid bacteria, and was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then filtered first using a 0.45μm filter membrane. The filtrate thus obtained was further treated with proteolytic enzymes (pepsin, sigma, and the United States) for 2 hours, and then the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as ' mungbean Bifidobacterium fermentation-enzyme extract '. Mung bean Bifidobacterium fermentation-enzyme extract used in the following experimental example was used while maintaining the final concentration to 1g / 100mL.

Experimental Example 1 Inhibitory Effect of IL-1α Secretion on HaCaT Keratinocyte

37 ° C humidified by inoculating HaCaT keratinocytes (German Cancer Research Institute, Germany) with DMEM (Dulbeco's Modified Eagle's Medium, Gibco) with 10% FBS at a density of 2 × 10 ⁵ cells / well , 1 day incubation in a 5% CO ₂ incubator. After exchange with serum-free DMEM, the samples of Comparative Preparation Examples 1 to 7 and Preparation Examples 1, 2, and 3 were all treated at 100 ppm for 1 day of incubation and treated with SDS (sodium dodecyl sulfate, Sigma). Incubation was further time. After 4 hours, a portion of the culture was taken and used for IL-1α quantification and protein quantification. IL-1α quantification was performed according to the kit's IL-1α quantification method using Endogen's human IL-1α kit. The amount of IL-1α secretion per protein was measured. As a positive control, Ketopropen, which was previously used as a skin irritant, was used, and the final IL-1α production rate (%) was calculated by Equation 1 below.

IL-1α production rate comparison sample IL-1α production rate (%) Control group 32.41 ± 1.67 SDS only 100.00 Comparative Production Example 1 90.93 ± 5.40 Comparative Production Example 2 91.50 ± 4.80 Comparative Production Example 3 88.22 ± 5.10 Comparative Production Example 4 86.32 ± 3.60 Comparative Preparation Example 5 87.46 ± 5.30 Comparative Preparation Example 6 87.33 ± 2.76 Comparative Production Example 7 86.28 ± 2.80 Production Example 1 83.33 ± 3.66 Production Example 2 81.46 ± 3.06 Production Example 3 79.22 ± 3.30 Ketopropen 63.15 + 4.96

According to the results of Table 1, in the samples of Preparation Examples 1, 2 and 3 of the present invention obtained by fermentation after fermentation, it was found that the amount of IL-1α secreted in keratinocytes after SDS treatment was significantly reduced compared to other samples. Could. In this experiment, the biosynthesis of IL-1α, which can cause erythema, which can occur on the skin through SDS treatment, was measured. When the amount of IL-1α was set to 100 when only SDS was treated on skin cells, IL of each sample was determined. After calculating the amount of -1α produced, we percentage it. In other words, by reducing the amount of IL-1α produced in the sample obtained by fermentation after fermentation, it can be said that the effect of relieving troubles such as erythema that may occur in the skin is great. In the case of lactic acid bacteria used during fermentation, Bifidobacterium had better skin irritation effect than Lactobacillus. In later experiments and prescription examples, lactic acid bacteria were selected as Bifidobacterium.

Hereinafter, based on the results of the above experimental example, to present a cosmetic composition comprising a mung bean fermentation-enzyme extract of the present invention. However, the composition of the present invention is not intended to be limited to the following formulation examples. The mung bean fermentation-enzyme extract used in the following prescription example may use either a mung bean yeast fermentation-enzyme extract (production example 1) and a mung bean Bifidobacterium fermentation-enzyme extract (production example 3).

Prescription 1: Softener

A prescription example of softening water in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient content(%) Mung Bean Fermentation-Enzyme Extract 0.5 glycerin 5.0 1,3-butylene glycol 3.0 Allantoin 0.1 DL-Panthenol 0.3 Lee D. TEE-2NA 0.02 Benzophenone-9 0.04 Sodium hyaruronate 5.0 Nicole HCO 60 0.4 Methyl paraben 0.2 incense, 0.01 Distilled water Balance Sum 100

Prescription Example 2: Nutritional Cosmetics

A prescription example of nutrient cosmetics in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient Content (unit:% by weight) Mung Bean Fermentation-Enzyme Extract 2.0 Glyceryl stearate SE 1.5 Stearyl alcohol 1.5 lanolin 1.5 Polysorbate 60 1.3 Sorbitan stearate 0.5 Hardened vegetable oil 1.0 Mineral oil 5.0 Squalane 3.0 Trioctanoin 2.0 Dimethicone 0.8 Tocopherol Acetate 0.5 Carboxyvinyl polymer 0.12 glycerin 5.0 1,3-butylene glycol 3.0 Sodium hyaluronate 5.0 Triethanolamine 0.12 Methyl paraben 0.2 incense 0.02 Distilled water Balance Sum 100

Formulation Example 3: Nutritional Cream

A prescription example of nutrient cream in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient Content (unit:% by weight) Mung Bean Fermentation-Enzyme Extract 3.0 Pro-type glycerin monostearate 2.0 AHA 3.0 Cetearyl alcohol 2.2 Stearic acid 1.5 Wax 1.0 Polysorbate 60 1.5 Sorbitan stearate 0.6 Hardened vegetable oil 1.0 Squalane 3.0 Mineral oil 5.0 Trioctanoin 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 2: Evaluation of Stimulating Relaxation Effect of Cosmetics Containing Mung Bean Fermentation-Enzyme Extract

The stimulating effect of the cosmetic of the present invention was evaluated through the actual use test. That is, 60 women were evaluated for irritation on the skin by using both sides of the face for 2 weeks.

Formulation Example 3 used a nutrient cream containing mung bean fermentation-enzyme extract as 3% (w / w) of mung bean Bifidobacterium fermentation-enzyme extract of Preparation Example 3. Comparative Formulation Example 1 used a nourishing cream in which mungbean Bifidobacterium fermentation-enzyme extract was replaced with mungbean extract of Comparative Preparation Example 1, and Comparative Formulation Example 2 was replaced with mungbean Bifidobacterium fermentation solution of Comparative Preparation Example 4. Nourishing cream was used. As a control example, the nutrition cream which replaced mung bean Bifidobacterium fermentation-enzyme extract with purified water in the prescription example 3 was used. The nutritional creams of Formulation Example 3, Comparative Formulation Examples 1, 2 and Control Example were the same as in Formulation Example 4 above, except for the mung bean fermentation-enzyme extract.

Stimulatory Effects of Nutritious Cream Containing Mung Bean Fermentation-Enzyme Extract cosmetics Stimulating effect Effective rate (%) No irritation Weak irritation Strong stimulation Cream of Prescription Example 3 28 2 0 93.3 Cream of Comparative Prescription Example 1 18 8 4 60.0 Cream of Comparative Formulation Example 2 20 6 4 60.0 Control cream One 4 25 3.3

According to the experimental results of Table 5, the nutrition cream of Formulation Example 3 of the present invention containing mung bean Bifidobacterium fermentation-enzyme extract Comparative Formulation Example 1, Comparative Preparation Example 4 containing the mung bean extract of Comparative Preparation Example 1 Compared to Comparative Formulation Example 2 and Control Example containing Mungbean Bifidobacterium fermentation broth showed very high irritant effect.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

Cosmetic composition for calming and stimulating skin comprising mung bean fermentation-enzyme extract as an active ingredient. The method of claim 1, wherein the mung bean fermentation-enzyme extract is a yeast fermentation broth obtained by culturing the mung bean using Saccharomyces cerevisiae (Saccharomyces cerevisiae) using a proteolytic enzyme to prepare an active ingredient Cosmetic composition for calming and irritating skin, characterized in that one. According to claim 1, wherein the mungbean fermentation-enzyme extract is a lactic acid bacteria as a lactic acid bacterium fermentation broth obtained by culturing mungbeans using Bifidobacterium sp (enzymatic digestion using a proteolytic enzyme to prepare an active ingredient) Cosmetic composition for calming and irritating skin. According to claim 2 or 3, wherein the protease is selected from the group consisting of pepsin, trypsin, carboxypeptidase, aminopeptidase and dipeptidase cosmetic composition for skin sedation and irritation relief. The soybean fermentation-enzyme extract of claim 1, wherein the mung bean fermentation-enzyme extract is contained in an amount of 0.0001-30.0% (w / w) based on the total weight of the cosmetic composition. Cosmetic composition for. delete