KR101353054B1 - fermented product and manufacturing method thereof, food composition cosmetic and compositon - Google Patents

Abstract

The present invention relates to a fermentation product using Gorok wood and Hwangchil wood, and a method for preparing the same, and a food composition and a cosmetic composition using the same. It relates to a fermentation product having excellent activity, a method for preparing the same, and a food composition and a cosmetic composition using the same.
The method for preparing a fermented product of the present invention comprises the steps of pulverizing the fine lacquer wood finely, mixing the yellow lacquer wood with the sap of the groyne tree to obtain a mixture, and adding sugar to the mixture to ferment the alcohol to produce a primary fermentation broth. And acetic acid fermentation of the first fermentation broth to produce a second fermentation broth.

Description

Fermented product using groin wood and hwangchil wood and its manufacturing method and food composition and cosmetic composition using same {fermented product and manufacturing method etc., food composition cosmetic and compositon}

 The present invention relates to a fermentation product using Gorok wood and Hwangchil wood, and a method for preparing the same, and a food composition and a cosmetic composition using the same. It relates to a fermentation product having excellent activity, a method for preparing the same, and a food composition and a cosmetic composition using the same.

With the advent of an aging society in recent years, well-being trends are taking root throughout society, which has amplified interest in natural plant materials in all fields such as food, cosmetics and residential environment.

In the cosmetics industry where natural plant material is relatively easy to commercialize, there have been attempts to use it as a raw material for a long time, and oriental herbal medicine is approved in the fields of functional food, preventive medicine and therapeutic medicine in the US and Europe. And as it begins to commercialize, there is an increasing interest in the human utility of natural plant materials.

Natural plant materials contain various physiologically active substances and antioxidants, and they have various effects such as anti-aging, anti-cancer, anti-inflammation and immune function improvement. However, since they are unstable and sometimes irritating after being extracted, they are sometimes toxic to the human body .

Therefore, in recent years, attempts have been made to stabilize natural extracts, reduce toxicity, or convert them into stable derivatives to increase their effectiveness. As a part of this, biological transformation methods using microorganisms or enzymes have been developed And representative examples thereof include fermentation.

Fermentation is a process of producing a substance that is useful for human life by decomposing organic substances using enzymes of microorganisms. Representative fermentation microorganisms that produce substances useful for the human body include lactic acid bacteria, yeast, and various foods. Produced by fermentation process.

In addition to producing useful substances, fermentation also plays a role in immunity and detoxification by the microorganisms involved in the fermentation. In addition, the components taken from the intestinal microbial fermentation are degraded and converted to low molecular weight substances that are easily absorbed into human cells, or they are converted into active forms in unstable or inactive form and are absorbed into the intestinal microorganisms This is a very clear indication of the importance of bioconversion.

On the other hand, Cypress is a deciduous tree belonging to the Maple family and grows at altitudes of 100 ~ 1,800m and is distributed in Korea, Japan, China, and Manchuria. Acer mono Korea is a strong and hardy and grows mainly in Jiri, White Clouds Mountain, Jogyesan and Gangwon one, Acer mono (Acer mono ), red filbert ( A. mono for . rubrieps ), Umbrella grove ( A. okamotoanum ), Mango rot ( A. truncatum ), Long grove ( A. mono for . dissectum ), Royal Cypress ( A. mono there is . savatieri ), mountain birch ( A. mono there is . horizontale ), tongs ( A. mono for . connivens ), hawthorn ( A. mono there is . Nine varieties and varieties, including ambiguum ), are known to grow.

In Korea, there is a long history of drinking buckthorn sap and the consumption of sap has been increasing recently, and industrialization using sap has been attempted, but there are not many scientific studies to support this.

 The present invention has been made to improve the above problems, by acetic acid fermentation of sap and Hwangchil wood of cypressus using microorganisms to provide a fermented product excellent in antioxidant and antimicrobial activity, and a preparation method thereof and a food composition and a cosmetic composition using the same. Its purpose is to.

The fermented product of the present invention for achieving the above object is characterized in that the mixture containing acetic acid fermentation sap and Hwangchil wood.

The mixture is characterized in that it further comprises a pentacle vinegar or dongdongcho.

The mixture further comprises one or more selected from bamboo sap, brown root, pork potato, root leek, shiitake mushroom, three hundred vinegar, ginseng, eoseongcho, pine needles, pine mushroom, soybean, barley, pumpkin, cornus, hamcho, walnut tree, Geumchocho It is characterized by.

The fermented product is characterized by having antioxidant and antibacterial activity.

Method for producing a fermentation product of the present invention for achieving the above object comprises the steps of pulverizing fine hwangchil wood; Mixing the hwangchil wood with the sap of the old cypress wood to obtain a mixture; Adding sugar to the mixture followed by alcohol fermentation to produce a primary fermentation broth; And acetic acid fermentation of the primary fermentation broth to produce a secondary fermentation broth.

The mixture is characterized in that obtained by further mixing the five pentagram or phosphorus.

And the food composition of the present invention for achieving the above object is characterized in that it contains the fermented product.

And the cosmetic composition of the present invention for achieving the above object is characterized by containing the fermented product.

As described above, the present invention may provide a fermented product having excellent antioxidant and antimicrobial activity by acetic acid fermentation of sap and Hwangchil wood of Goryeo tree. Therefore, the fermented product of the present invention may be usefully used as an additive of the food composition.

In addition, the cosmetic composition containing the fermentation product of the present invention can be used safely without irritation to the skin. These cosmetic compositions enhance skin physiological activity by protecting the skin from free radicals and free radicals along with excellent antimicrobial effect, which will be effective for skin aging, whitening, wrinkle improvement, anti-inflammatory, and atopic dermatitis. It is expected to be.

Hereinafter, the fermented product using the gorgo wood and Hwangchil wood according to a preferred embodiment of the present invention, a method for preparing the same, and a food composition and a cosmetic composition using the same will be described in detail.

Fermented product according to an embodiment of the present invention is characterized in that the fermentation of acetic acid fermentation mixture containing sap and Hwangchil wood.

Cypress Wood ( Acer mono Max .) Is a deciduous tree belonging to the Maple family and grows at altitudes of 100 ~ 1,800m and is distributed in Korea, Japan, China, and Manchuria. The sap of Goryeob tree can be collected by drilling a hole 1 ~ 3cm deep with a drilling drill about 1m high. The sap should be harvested from late February to mid-March, before and after spring light chips.

Yellow Chilli ( Dendropanax) morbifera ) is an evergreen broad-leaved arborescent tree belonging to the elm tree, which is native to Korea and grows in the south and west coasts of Jeju, Wando, Bogil-do, and Haenam. Hwangchil-tree is a deciduous tree that does not lose its leaves even in winter. When the bark is cut, yellow jin comes out, which is called Hwangchil. It has been traditionally used in furniture and various fields.

In the present invention, the hwangchil wood may use an extract extracted from itself or hwangchil wood. Hwangchil tree can use a variety of organs or parts (eg leaves, flowers, roots, stems, branches, bark and seeds).

The mixture is mixed with 10 to 70 parts by weight of yellow lacquer tree with respect to 100 parts by weight of groce tree sap.

According to another embodiment of the present invention, the mixture may further include subsidiary materials on the groin tree sap and the yellow lacquer tree. Ingredients such as quince vinegar, Indongcho, bamboo sap, brown root, pork potato, root leek (three), shiitake mushroom, three hundred vinegar, ginseng, eoseongcho, pine needles, pine mushroom, soybean, barley, pumpkin, cornus, seaweed, hollyhock, geumchocho One or more selected from among them may be used. The total mixing amount of the submaterials may be 1 to 30 parts by weight with respect to 100 parts by weight of the sap of cypress tree sap. The above-mentioned submaterials are finely ground and mixed. Subsidiary materials can further enhance the antioxidant and antimicrobial activity of the present invention and add various functionalities.

The mixture described above is acetic acid fermentation using a microorganism to produce a fermentation product of the present invention. Such fermented products of the present invention have excellent antioxidant and antimicrobial activity and can be usefully used as food compositions and cosmetic compositions.

Hereinafter, look at with respect to the production method of the fermentation product using the old cypress wood and hwangchil wood of the present invention.

Method for producing a fermented product according to an embodiment of the present invention is to crush the hwangchil wood finely, and to obtain a mixture by mixing the hwangchil wood with sap of goryeo wood, alcohol after adding sugar to the mixture Fermentation to produce a primary fermentation broth, and acetic acid fermentation of the primary fermentation broth to produce a secondary fermentation broth.

First, prepare sap and hwangchil wood.

The sap of the cypress tree can be prepared directly from the cypress tree or by purchasing it on the market.

Hwangchil wood is finely ground and prepared. Hwangchil tree can use all parts such as leaves, flowers, roots, stems, branches, bark and seeds. The crushed Hwangchil wood and Gorrok wood are mixed to obtain a mixture. At this time, the mixing ratio may be from 10 to 70 parts by weight of the hwangchil wood with respect to 100 parts by weight of the sap of the old wood.

The alcohol is first fermented to acetic acid ferment the mixture. To this end, sugars are mixed in the mixture and then fermented by inoculating yeast. The sugar is preferably mixed with 5 to 50 parts by weight based on 100 parts by weight of the sap of the groin tree. Sugar can be used as a sugar. And 0.01 to 2.0 parts by weight of yeast may be added to 100 parts by weight of the sap of the cypress tree for inoculation of yeast. Saccharomyces sp. Strain may be used as the yeast. Saccharomyces sp. Strain Saccharomyces sp. rouxii), the MRS three Levy cyano as Saccharomyces (Saccharomyces cereviciae), MRS with saccharose miss Oviedo pole (Saccharomyces oviformis ), Saccharomyces steineri ) and the like. A commercially available dry yeast product can be used as yeast. In addition, it is a matter of course that a culture in which yeast cultured directly can be used. These yeast cultures can be obtained by inoculating yeast bacteria in the medium and incubating for 1 to 3 days at 40 to 60 ℃. As a medium, tryptone, yeast extract, yeast extract, glucose, sodium chloride (NaCl) and potassium hydrogen phosphate (K ₂ HPO ₄ ) may be used. For example, 3 g of tryptone, 3 g of yeast extract, 3 g of glucose, 5 g of NaCl, and 1 g of K ₂ HPO ₄ are added to 1 L of distilled water.

After inoculation with yeast, alcohol is fermented by storing in a fermentation vessel for about 10 to 30 days at 20 to 30 ℃. In the alcohol fermentation process, the sugar is decomposed by the yeast to obtain a primary fermentation broth in which alcohol is produced. The primary fermentation broth may have an alcohol concentration of 4-20%.

The obtained primary fermentation broth is fermented acetic acid to produce a secondary fermentation broth. At this time, the primary fermentation broth is filtered using a strainer and then centrifuged, and then the supernatant is separated and sterilized to be used for acetic acid fermentation.

As the strain for acetic acid fermentation, microorganisms of the genus Acetobacter can be used. Specifically, Acetobacter Aceti aceti ), Acetobacter xylinum xylinum ), Acetobacter pasteurianus ), Acetobacter hansenii ) and the like. It is preferable to use acetobacter aceti excellent in fermentation power and efficiency.

Acetic acid fermentation strains were first cultured at 26 ° C. for 48 hours using a mannitol agar plate medium consisting of yeast extract 5.0g, peptone 3.0g, mannitol 25.0g, agar medium 15.0g, and distilled water 1.0ℓ, and then agar The culture solution obtained by liquid culturing on the removed mannitol medium is added to the primary fermentation broth obtained by alcohol fermentation to inoculate acetic acid bacteria. 2-8% (v / v) of the culture solution is mixed with the primary fermentation broth and acetic acid fermentation for 1 to 10 months at 20 to 30 ℃ to obtain a secondary fermentation broth.

By acetic acid produced through the acetic acid effect tablets can be obtained a secondary fermentation broth having an acidity of pH 2.0 ~ 4.0. This secondary fermentation broth can be utilized as conventional vinegar. The fermented product of the present invention is the secondary fermentation broth itself. In addition, the fermentation product of the present invention may be prepared in the form of a powder lyophilized after mixing a conventional excipient such as dextrose in the secondary fermentation broth. In this case, the excipient may be added 10 to 30 parts by weight based on 100 parts by weight of the secondary fermentation broth.

On the other hand, in another embodiment of the present invention, the mixture used during the alcoholic fermentation may further include subsidiary materials in sap, Hwangchil wood of Goryeo wood. Materials selected from five pentagrams, Indongcho, bamboo sap, brown root, pork potato, root leek, shiitake mushroom, three hundred vinegar, ginseng, eoseongcho, pine needles, pine mushroom, soybeans, barley, pumpkin, cornus, hamcho, walnut tree, Geumchocho The above can be utilized. The total mixing amount of the submaterials may be 1 to 30 parts by weight with respect to 100 parts by weight of the sap of cypress tree sap.

On the other hand, the food composition of the present invention may contain the fermented product in 0.01 to 60% by weight relative to the total weight of the food composition.

The food composition refers to food that a person consumes on a daily basis, and is a general term for eating and drinking by a person. Therefore, the form of the food composition in the present invention is not particularly limited. Known additives, food additives and the like can be mixed in various forms including beverages, tea, wire, noodles, confectionery, meat, fish, herbs, steamed rice or rice.

As food additives, for example, sugars such as monosaccharides, disaccharides, polysaccharides and sugar alcohols, flavoring agents such as tautin, stevia extract, saccharin and aspartame, nutrients, vitamins, edible electrolytes, flavoring agents, coloring agents, and enhancing agents (e.g. , Cheese, chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloid thickener, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, carbonation agent and the like can be used.

Examples of beverages include 0.01 to 60% by weight fermented product, 5 to 70% by weight purified water, 0.1 to 5% by weight taurine, 0.1 to 5% by weight citric acid, 0.1 to 5% by weight vitamin A, 0.1 to 5% by weight vitamin B, carbohydrates 10 to 20% by weight. The carbohydrate may be a monosaccharide such as glucose, fructose, etc .; Disaccharides such as maltose, sucrose and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and xylitol, sorbitol, erythritol, and the like.

In addition, various flavorings such as ordinary beverages may be contained as additional ingredients. As the flavoring agent, natural flavoring agents such as tautin and stevia extract and synthetic flavoring agents such as saccharin and aspartame can be used.

And the cosmetic composition of the present invention may contain the fermented product in 0.01 to 20% by weight based on the total weight of the composition.

The cosmetic composition can be prepared by adding various known ingredients and the like to the cosmetic composition using lotions, creams, essences, packs, makeup bases, foundation, cleansing oil, cleansing foam, hair oil, hair shampoo, , And the like.

Specifically, when the formulation of the cosmetic composition of the present invention is a paste, cream or gel, pack, as known components, animal fibers, plant fibers, waxes, paraffins, starches, tragacanth, cellulose derivatives, polyethylene glycol, silicone, bentonite, Silica, talc or zinc oxide and the like can be used.

When the formulation of the cosmetic composition of the present invention is a powder, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used.

When the formulation of the cosmetic composition of the present invention is a solution or emulsion, a solvent, solvating agent or emulsifying agent is used, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1, 3-butylglycol oil, glycerol aliphatic ester, polyethyleneglycol or sorbitan non-dispersion ester and the like can be used.

Water, liquid diluents such as ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester when the formulation of the cosmetic composition of the present invention is a suspension, microcrystalline Cellulose, aluminum metahydroxy, bentonite, agar or tragacanth and the like can be used.

Aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivatives, methyltaurate, sarcosinate, fatty acid amide ether sulfate when the formulation of the cosmetic composition of the present invention is a surfactant-containing detergent , Alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils or ethoxylated glycerol fatty acid esters and the like can be used.

In addition to the cosmetic composition of the present invention can be used as a conventional known ingredients such as stabilizers, solubilizers, vitamins, pigments and fragrances, can be prepared in any formulation commonly prepared in the art, Can be appropriately selected accordingly.

As an example of the formulation, the lotion may contain 0.1 wt% of carbomer, 0.1 wt% of hydroxyethyl cellulose, 2.0 wt% of butylene glycol, 1.0 wt% of glycerin, 0.5 wt% of Fiji-1500, 4.0 wt% of ethanol, poly 0.2% by weight of sorbate 80, 0.1% by weight of triethanolamine, preservative (trace), purified water (residual amount), and 2% by weight of fermentation.

In addition, as an example of the formulation, the nutrition cream is 1.5% by weight of cetearyl alcohol, 1.0% by weight of glyceryl stearate, 1.0% by weight of polysorbate 60, 0.3% by weight of sorbitan sesquioleate, 6.0% by weight of cetyloctanoate. , 8.0% by weight squalene, 4.0% by weight of apricot kernel oil, 2.0% by weight of dimethicone, butylene glycol 4.0% by weight, glycerin 4.0% by weight, magnesium aluminum silicate 0.4% by weight, xanthan gum 0.03% by weight, preservative ), Purified water (residual amount) and fermentation may be 2% by weight.

In addition, as an example of the formulation, the foundation may be 2.0% by weight of stearic acid, 0.5% by weight of cetearyl alcohol, 1.0% by weight of glyceryl stearate, 0.5% by weight of polysorbate 60, 0.7% by weight of sorbitan sesquioleate, hydro 2.0% by weight of genelade seed oil, 5.0% by weight of sunflower oil, 6.0% by weight of squalane, 4.0% by weight of cetyloctanoate, 2.0% by weight of cyclomethicone, 5.0% by weight of butylene glycol, 3.0% by weight of glycerin Silicate 0.6%, xanthan gum 0.05%, titanium dioxide 10.0%, talc 3.0%, hydrated ferric oxide 1.3%, ferric oxide 0.3%, ferrus-ferric oxide 0.15%, preservative (trace) , Purified water (remaining amount), may be composed of 2% by weight fermentation.

In addition, as an example of the formulation, the lotion may include 1.0 wt% of carbomer, 2.0 wt% of dimethicone, 5.0 wt% of jojoba oil, 0.5 wt% of provitamin E, 1.0 wt% of olive emulsion wax, 5.0 wt% of arbutin paste, and T-mixture. 1.2 wt%, foam mix 1.0 wt%, batine 1.0 wt%, cetearyl alcohol 1.5 wt%, glycerin 4.0 wt%, flex oil 5.0 wt%, arbutin paste 5.0 wt%, fermented product 5.0 wt%, blending essence Oil (trace), preservative (trace) and purified water (remaining amount).

In addition, as an example of the formulation, the pack is 5.0 wt% butylene glycol, 12.0 wt% polyvinyl alcohol, 2.0 wt% polyvinylpyrrolidone, ethanol 8.0 wt%, polyvinylacetate 1.0 wt%, preservative (trace), purified water (Remaining amount), it may be composed of 2% by weight fermented product.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

(Example)

The sap of Goryeo tree was collected in early March at Jangseong, Jeollanam-do. And the leaves and branches of the Hwangchil tree collected from Wando, Jeollanam-do, were finely ground using a grinder.

40 parts by weight of yellow lacquer tree and 20 parts by weight of sugar were added to 100 parts by weight of the sap of Goryeo tree, and then 0.1 parts by weight of dry yeast Saccharomyces cerevisiae (DSM Food, France) was added, followed by 15 days at 25 ° C. The degree of fermentation in alcohol was stored in a fermentation vessel. After alcohol fermentation, the resultant was filtered using a strainer, centrifuged, the supernatant was separated, and sterilized at 65 ° C. for 30 minutes to obtain a primary fermentation broth. The fermentation product was prepared by adding acetic acid cultured 5% (v / v) to the alcoholic fermented primary fermentation broth followed by acetic acid fermentation at 25 ° C. for 2 months.

Acetobacter aceti (KCTC1010) was used as the acetic acid bacterium, and 26 ° C was prepared by using a mannitol agar flat plate consisting of 5.0 g of yeast extract, 3.0 g of peptone, 25.0 g of manitol, 15.0 g of agar, and 1.0 L of distilled water. Incubated at.

Experimental Example 1 Radical Scavenging Activity

The results of measuring the radical scavenging activity of the fermented product of Example are shown in Table 1 below.

The antioxidant activity (EDA%) of the samples was determined by modifying the Blois method. 2 mL of the sample was mixed with 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample addition and no addition groups. The radical scavenging activity was calculated by the following formula and the results are shown in Table 1 below.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-added sample) × 100

In the experiment, the fermented product of the Example was used as a sample of the experiment, and BHT (synthetic antioxidant) was used as the sample of the control.

division Radical scavenging performance Experimental Section 56.2 ± 0.65 Control 52.7 ± 0.4

Looking at the results of Table 1, it was shown that the radical scavenging ability of the fermentation example of the Example is superior to the radical scavenging ability of the conventional synthetic antioxidant used as a control.

Experimental Example 2: Nitrite Scavenging Activity

Nitrite scavenging ability was adjusted to pH 1.2 by adding 1 mL of 1 mM NaNO ₂ solution to 1 mL of the sample according to Kato et al., And adding 0.1 N HCl to this solution. Distilled water was added thereto, the volume was adjusted to 10 mL, and then reacted at 37 ° C. for 1 hour. Then, 1 mL of the reaction solution was added, 5 mL of 2% acetic acid and Griess reagent (A: B = 1: 1, A: 1% sulfanilic acid in 30). 0.4 ml of% acetic acid, B: 1% naphthylamine in 30% acetic acid) was mixed well, and the mixture was left at room temperature for 15 minutes and absorbance was measured at 520 nm using a spectrophotometer.

Nitrite scavenging activity is shown in Table 2 by expressing the percentage decrease in absorbance of the sample addition and no addition group as a percentage (%).

NSA (%) = [1- (A-C) / B] × 100, (A: NaNO ₂ Absorbance of adding sample and Griess to solution, absorbance of adding Griess to B: NaNO ₂ solution, absorbance of adding sample and distilled water to C: NaNO ₂ solution)

In the experiment, the fermented product of the Example was used as a sample of the experiment, and vitamin c was used as the sample of the control.

division Nitrite scavenging activity Experimental Section 48.5 ± 0.50 Control 35.3 ± 0.35

Looking at the results of Table 2, the nitrite scavenging activity of the fermentation of the embodiment was found to be superior to the control.

Experimental Example 3: Antibacterial Effect

(1) Minimum Inhibitory Concentration (MIC) measurement

MIC evaluation was performed by partially modifying the broth dilution test using a 96 well plate.

Staining and incubating strains on plate medium, each strain was inoculated in 10ml medium and incubated for 24 hours to activate the platinum. After activating the strain, the culture medium was dispensed using an ELISA reader so that the absorbance at 0.05 ~ 0.1 (McFarland standard 0.5) at 595nm to 3 × 10 ⁷ cfu / well / 0.2ml. The samples were adjusted to various concentrations and then incubated in the incubator for 24 hours, and then the absorbance was measured at 595 nm to determine the minimum inhibitory concentration (MIC). The experimental results are shown in Table 3 below.

division MIC (mg / ml) Staphylococcus aureus > 1 Staphylococcus epidermidis > 1.5

Referring to the results of Table 3, Staphylococcus is a skin flora The minimum inhibitory concentration (MIC) of aureus and Staphylococcus epidermidis was tested. S. aureus The MIC for> 1 mg / ml and the MIC for S. epidermidis were> 1.5 mg / ml.

(2) antibacterial activity

Staphylococcus by Disc-diffusion method using paper discs to determine the antimicrobial activity with aureus Inhibitory activity against Staphylococcus epidermidis was measured.

After straining and incubating strains on plate medium, each strain was inoculated into 10 ml medium and incubated for 24 hours to inactivate it. Using an ELISA reader, the absorbance at 595 nm was 0.08 to 0.1 (McFarland standard 0.5), and 1.5 × 10 ⁸ cfu / ml of bacteria was used in the experiment.

Plate antimicrobial test medium was prepared by sterilizing 0.5% agar medium for 15 minutes at 121 ℃ and cooled to 60 ℃ by dispensing about 20ml each in sterilized Petri dishes. After spreading the bacteria evenly on the plate medium, put the paper sterilized paper disc (Paper disc diameter: 8 mm), dissolve the sample (fermented product of Example) in dimethyl sulfoxide, and 20ul of paper disc After incubation in the incubator for 48 hours incubation for 24 hours and the size of the growth zone (Clean Zone) was measured.

Experimental results, Staphylococcus Size of growth refrigeration ring above 12 mm for aureus , Staphylococcus The epidermidis showed more than 9 mm in size of growth resistant ring.

Experimental Example 4: Tyrosinase Inhibitory Activity

The inhibitory activity of tyrosinase, an enzyme that plays an important role in melanin production, was measured by absorbing the absorbance of L-dopaquinone produced by reaction with L-DOPA as a substrate using Mushroom tyrosinase as an enzyme source. Arbutin was used.

Tyrosinase inhibitory activity was determined by modifying the method of DOPA oxidase. To the mixed solution of 80 µl of 67 mM sodium phosphate buffer (pH 6.8), 40 µl of 25 mM L-DOPA and 40 µl of the sample, 37 µl of mushroom tyrosinase (125 unit / ml) was added to 37 ° C. The reaction was measured for 30 minutes at 492nm using an ELISA reader DOPA chrome produced in the reaction solution. Tyrosinase inhibitory activity was shown by the absorbance decrease rate of the added and non-added samples.

Inhibitory activity (%) = (1-sample addition absorbance / no addition absorbance) x 100

In the experiment, the fermented product of the example was used as a sample of the experiment, and arbutin was used as a sample of the control.

As a result, when the fermented product samples were treated at concentrations of 10, 50, 100, and 300 μg / ml, they were significantly inhibited in a concentration-dependent manner, and showed the highest inhibitory activity at 300 μg / ml. Inhibitory activity was similar when compared to arbutin used as a control. As a result, the fermented product of the present invention is expected to have a whitening effect by inhibiting melanin production by inhibiting the activity of tyrosinase.

Experimental Example 5: Skin Test Experiment

Skin tests were conducted to determine the extent of skin irritation. Standardized safety of 24 men and women (mean age 25.8 years) with a special patch (IQ chamber, Chemotechnique, Sweden) containing a sample on the back of the skin for removal and removal after 24 hours and reading 30 minutes Evaluation was performed by a 24h single epicutaneous patch test. The degree of response of the skin was determined as 1-4 points according to the ICDRG (International contact dermatitis research group) evaluation criteria for erythema, edema, crust and shallow ulcer, and recorded as a total average value and is shown in Table 4 below. The first test sample was prepared by mixing 5% by weight of the fermented Example and 95% by weight of purified water, respectively, and prepared by mixing 10% by weight of the fermented product and 90% by weight of purified water as the second test sample.

Probability of skin irritation is the case of more than 2 skin reactions in 4 or more people (20% of the total subjects) on average score, which is about 4.5 or more (ICDRG score index 0 ~ 1.5: No skin irritation, 1.5 ~) 2.5: Mild erythema with no skin irritation, 2.5-4.5: Mild erythema and edema require further testing,> 4.5: Probable skin irritation).

division Skin irritation degree (ICDRG average score index) 1st sample <1.5 2nd test sample <1.5

From the results of Table 4, it was confirmed that all the test samples of the species did not show erythema or edema reaction that would cause significant skin irritation in the test subjects. Therefore, the fermented product of the present invention seems to be able to be used safely as a cosmetic composition.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (8)

Fermentation product using the grouse and hwangchil wood, characterized in that the fermentation of acetic acid after alcohol fermentation of the mixture containing sap and Hwangchil wood of the goryeo. The fermentation product according to claim 1, wherein the mixture further comprises quincean or dongdongcho. According to claim 1, wherein the mixture is selected from bamboo sap, brown root, pork potato, root leek, shiitake mushroom, three hundred vinegar, ginseng, eoseongcho, pine needles, pine mushrooms, soybeans, barley, pumpkin, cornus, hamcho, walnut tree, Geumchocho Fermentation product using grommets and hwangchil wood, characterized in that it further comprises one or more. The fermentation product according to claim 1, wherein the fermentation product has antioxidant and antibacterial activity. Finely crushing the hwangchil wood;
Mixing the hwangchil wood with the sap of the old cypress wood to obtain a mixture;
Adding sugar to the mixture followed by alcohol fermentation to produce a primary fermentation broth;
Acetic fermentation of the primary fermentation broth to produce a secondary fermentation broth; Method for producing a fermentation product using a goreng wood and hwangchil wood comprising a. 6. The method of claim 5, wherein the mixture is obtained by further mixing pentagonal or phosphorus vinegar. Cosmetic composition characterized by containing the fermented product of any one of Claims 1-4. A food composition comprising the fermented product according to any one of claims 1 to 4.