KR102015180B1 - Cosmetic composition comprising the fermented milk-cream broth of lactic acid bacteria - Google Patents

Abstract

As a cosmetic composition containing a milk cream fermentation broth of lactic acid bacteria as an active ingredient, specifically for the prevention and improvement of skin aging that is also commonly used as a representative measure of the degree of anti-aging; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And for whitening of the skin and its various applications. Lactococcus spp., Lactobacillus spp. Or Bifidobacterium spp. Strains of the present invention, the milk cream fermentation broth is reduced skin roughness, enhanced skin flexibility, enhanced skin elasticity and Improve skin wrinkles to prevent and improve skin aging. It also prevents and improves skin damage by increasing water retention on facial and neck skin surfaces, increasing oil retention and transdermal moisture evaporation (TEWL). In addition, there is an effect of improving the skin whitening by improving the appearance of spots, blemishes and senile black spots, decrease the melanin index of the skin surface and improve the skin tone, it can be usefully used in the cosmetic or food field related thereto.

Description

Cosmetic composition comprising the milk cream fermentation broth of lactic acid bacteria as an active ingredient {Cosmetic composition comprising the fermented milk-cream broth of lactic acid bacteria}

The present invention specifically for the prevention and improvement of skin aging as a cosmetic composition comprising a milk cream fermentation broth of lactic acid bacteria as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; and for whitening skin and various applications thereof.

The epidermis of the skin is the outermost dynamic organ of the body, which maintains homeostasis and plays a central role in skin barrier function. The skin barrier is a representative function of the epidermis located on the outermost layer of the skin, and it is a substance between the human body and the external environment by continuously repeating the formation, differentiation and exfoliation of epidermal cells to maintain skin homeostasis. It is involved in the selective transmission of. The skin barrier is rapidly damaged by physical and chemical damages such as chronic UV rays, heat and irritant coatings and skin aging, and further, the permeability of the epidermis is rapidly deteriorated, and the skin barrier damage is also weakened by the function of the natural moisturizing factor (NMF) of the stratum corneum. This is accelerated.

In any case, when the skin barrier is damaged, an immediate recovery mechanism is established to maintain the homeostasis of the epidermis. However, damaged skin barriers cannot be completely recovered, and sustained skin barrier damage causes pathological keratinocytes to drop and transepidermal water loss (TEWL) continues to increase. In addition, structural changes in the stratum corneum result in a decrease in NMF, hydration of the epidermis, resulting in dry skin, prominence in the formation of tears, dandruff, and an inflammatory response to skin irritation. In other words, when exposed to chronic skin barrier damage, skin homeostasis such as the balance of oil and moisture in the skin is broken down, skin dryness deepens, damages the permeation barrier, increases transdermal moisture evaporation (TEWL), and calcium gradient is lost. Aging is accelerated.

In general, skin aging is caused by intrinsic aging (accumulated due to age, disease, stress, and endocrine changes), and acute and chronic stimulation of external environmental factors such as heat, air, ultraviolet rays, and chemicals. It is divided into extrinsic aging. As skin aging progresses in any of the factors, functional, structural, and biochemical changes occur in the skin, depending on the factors, although the morphologically different aspects of epidermal thickness, roughness, wrinkle depth, and pigmentation form, In general, epidermal permeability and immune function are reduced, and severe dryness of the skin appears. Especially before and after menopause, the synthetic ability of collagen and elastin, which are correlated with female hormones, decreases dramatically, resulting in thinning of the skin and making it possible for skin to dry, rough skin, wrinkles, sagging and pigmentation. You will experience change.

On the other hand, lactic acid bacteria have been widely used in fermented foods, pharmaceutical industry and feed industry due to intestinal harmful bacterium suppression, intestinal action, anticancer action, immune enhancing action and cholesterol reduction function (Cho Yoon-hee, Oh Se-jong, 2010). In particular, it has a high antimicrobial effect and antioxidant activity and is relatively stable in heat treatment, and thus plays an important role as various preservatives. It also protects the skin barrier by enhancing the skin's lipid barrier and moisturizing effect. In fact, the lactic acid bacteria fermentation broth is composed of antibacterial substances such as bacteriocin and components useful for the skin, and thus, the fermentation broth stock can be used in cosmetics without undergoing drying or crushing. In addition, it forms an acidic film on the skin to induce moisturizing and also has excellent function as a skin coating agent for the recovery of damaged skin barriers.

In particular, the substances contained in milk and milk cream, which act as anti-inflammatory and antioxidants of their own, and saturated fatty acids, have antifungal, anti-inflammatory and antioxidant activity. When fermented milk with lactic acid bacteria, folic acid is increased and moisture is maintained on the skin. When applied or applied to the skin, substances that control sebum are produced, and fat-soluble vitamins, which are involved in protein synthesis or have antioxidant activity, are activated or increased. In addition, the content of free amino acids, which is a constituent of NMF, is increased to achieve proper nutritional balance of milk. In addition, bacteriocin, which is known to be produced during fermentation, has high heat resistance and viability, and cosmetics based on milk cream fermentation broth can be expected to have excellent cosmetic stability due to antimicrobial activity.

It is an object of the present invention for the prevention and improvement of skin aging; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it can provide one or more cosmetic compositions selected from the group consisting of skin whitening.

In addition, the object of the present invention is for the prevention and improvement of skin aging; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it may provide one or more skin external preparations selected from the group consisting of skin whitening.

In addition, the object of the present invention is for the prevention and improvement of skin aging; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it may provide one or more food compositions selected from the group consisting of skin whitening.

In addition, an object of the present invention is for preventing and improving skin aging; for preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And it may provide a method for producing at least one milk cream fermentation broth selected from the group consisting of skin whitening.

In order to achieve the above object, the present invention is a milk cream of at least one strain selected from the group consisting of Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. (milk-cream) for preventing and improving skin aging including fermentation broth as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one cosmetic composition selected from the group consisting of skin whitening.

In addition, the present invention for the prevention and improvement of skin aging comprising a milk cream fermentation broth of at least one strain selected from the group consisting of the genus Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one skin external preparation selected from the group consisting of skin whitening.

In addition, the present invention for the prevention and improvement of skin aging comprising a milk cream fermentation broth of at least one strain selected from the group consisting of the genus Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one food composition selected from the group consisting of skin whitening.

In addition, the present invention is to obtain a fermentation broth by culturing at least one strain selected from the group consisting of the genus Lactococcus, Lactobacillus and Bifidobacterium in the milk cream medium; skin as an active ingredient of the cosmetic composition comprising a For the prevention and improvement of aging; for the prevention and improvement of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides a method for producing at least one milk cream fermentation broth selected from the group consisting of skin whitening.

Lactococcus spp., Lactobacillus spp. Or Bifidobacterium spp. Strains of the present invention, the milk cream fermentation broth is reduced skin roughness, enhance skin flexibility, enhance skin elasticity It is effective in preventing and improving skin aging. In addition, by increasing the water retention and oil retention of the surface of the face and neck skin, decrease the transdermal moisture evaporation (TEWL), reduce the roughness of the skin to prevent and improve skin damage. In addition, it improves skin elasticity and reduces wrinkle depth to prevent and improve skin elasticity and wrinkles. In addition, there is an effect of improving the skin whitening by improving the appearance of spots, blemishes and senile black spots, decrease the melanin index of the skin surface and improve the skin tone, it can be usefully used in the cosmetic or food field related thereto.

1 to 3 shows the prevention and improvement of skin aging of the various milk cream fermentation broths of <Example 1> of the present invention, prevention and improvement of skin damage, prevention and improvement of skin elasticity and wrinkles, skin whitening enhancement effect It is also.

The present invention is a milk-cream fermentation broth of at least one strain selected from the group consisting of Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. For preventing and improving skin aging including as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one cosmetic composition selected from the group consisting of skin whitening.

The milk cream fermentation broth of the present invention is obtained by culturing Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. It means a dry matter, a culture filtrate, a concentrated culture filtrate, or a dry matter of the culture filtrate, and may include one containing the strain or a culture filtrate from which the strain is removed after the culture. In addition, the fermentation broth is not limited in its formulation, and may be, for example, a liquid, an emulsion, or a solid.

The fermentation broth is milk-cream, milk, skim milk, Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB-R2230) and casein hydrolysate (casamino acid). It may be cultured with one or more media selected from the group consisting of a containing medium, preferably milk cream, milk or Lactobacilli MRS medium, or any medium for culturing the strains of the above, but not limited thereto.

The milk cream is one or more selected from the group consisting of milk powder separated from raw milk or milk, concentrates of milk fat, processed milk cream and powdered milk cream, and in general, milk cream having a milk fat of 30 to 40% (Single cream) Extra light cream with 3 ~ 10% milk fat, Light cream with 10 ~ 20% milk fat, Table cream with 20 ~ 30% milk fat, 48 ~ 60 milk fat Double cream (%), milk cream, which is a processed cream to which food or food additives are added, at least 18% of milk fat table cream, sour cream, whipped cream ), Or powdered milk cream having 50% or more of powdered milk fat after adding food or food additives to milk cream may be used instead of fresh cream, but is not limited thereto.

The milk is at least one selected from the group consisting of crude oil, nonfat milk, low fat and skim milk with a content of 1 part by weight or less, and the milk is cow, sheep, goat, It may be derived from, but is not limited to, milk from mammals such as horses, donkeys, water buffalos, or camels.

The milk cream fermentation broth is a milk cream fermentation broth fermented with various lactic acid bacteria, or a fermented milk cream fermented with intermittent sterilization (Tyndallization), or a mixed fermentation broth of various lactobacillus milk cream fermentation broth and lactic acid bacteria fermentation broth, or a mixture of milk cream fermentation fermented with various lactobacillus Milk cream fermentation broth, or a variety of milk cream fermentation broth can be prepared.

The milk cream fermentation broth may be treated with intermittent sterilization (Tyndallization), or may be treated with various milk cream fermentation broth after treatment alone, but is not limited thereto.

The intermittent sterilized milk cream fermentation broth may be treated with intermittent sterilization (Tyndallization) by heating the milk cream fermented with the various lactic acid bacteria at a constant pressure at 80 ° C. or more for 15 minutes or more, but is not limited thereto.

Lactobacillus spp. ( Lactobacillus spp.), Bifidobacterium spp. ( Lactococcus spp.) As a variety of lactic acid bacteria such as milk-cream (milk), milk (milk), skim milk ( Lactobacillus fermentation broth incubated with at least one medium selected from the group consisting of skim-milk), Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB-R2230) and casein acid containing casamino acid It can be treated, but may be treated with one or more kinds of various milk cream fermentation broth, but is not limited thereto.

Concentration under reduced pressure of the various lactic acid bacteria fermentation broth may be concentrated two times or more under reduced pressure by heating at 50-70 ℃ for more than 50 minutes after intermittent sterilization of the fermentation broth fermented with the various lactic acid bacteria, but is not limited thereto.

The various milk cream fermentation broth is yeast extract (Yeast extract) and MRS broth, LB medium, R2A medium, casein acid hydrolyzate (casamino acid) containing medium and at least one selected from the commercial medium group for general lactic acid bacteria fermentation of the total medium weight The milk cream medium obtained after treating the milk cream at 0.1 wt% or more may be fermented with one or more strains selected from the various lactic acid bacteria groups, but is not limited thereto.

The Lactobacillus spp. Is Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus gaseri ( Lactobacillus gastose Lactobacillus gasseri ) One or more selected from the group consisting of Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus reuteri and Lactobacillus fermentum , but preventing skin aging, skin damage or decreased skin elasticity and wrinkles And Lactobacillus strains for improvement and skin whitening enhancement, but are not limited thereto.

Bifidobacterium spp. Is a Bifidobacterium bifidum , but a strain of Bifidobacterium spp. For preventing and improving skin aging, skin damage or decreased skin elasticity, wrinkles and promoting skin whitening. If so, it is not limited thereto.

Lactococcus spp. Is not limited to Lactococcus lactis or Lactococcus spp. Is a strain of the genus Lactococcus for the prevention and improvement of skin aging, skin damage or decreased skin elasticity and wrinkles, and for promoting skin whitening. .

The skin aging is one or more effects selected from the group consisting of increased water retention on the surface of the skin, increased oil retention, reduced transdermal water evaporation (TEWL), reduced skin roughness, enhanced skin flexibility, enhanced skin elasticity and improved skin wrinkles Can be prevented or improved, in addition, the effect can also affect the prevention and improvement of skin damage or promote skin whitening.

The skin damage is caused by the influence of the internal and external environment with one or more effects selected from the group consisting of increased water retention, increased oil retention and decreased transdermal water evaporation (TEWL), reduced skin roughness, and enhanced skin flexibility. It may lower the sensitive skin sensitivity and prevent or improve damage to the skin barrier, and the effect may also have an effect on improving skin aging, preventing and improving skin elasticity and wrinkles, or promoting skin whitening.

The skin whitening can be improved by at least one effect selected from the group consisting of improvement of blemishes, blemishes and senile black spots, reduction of melanin index on the surface of the skin and improvement of skin tone, in addition to the effect of skin aging, prevention of skin damage And improvement, or lowering skin elasticity and preventing and improving wrinkles.

In a specific embodiment of the present invention, the present inventors have the effects of preventing and improving skin aging, prevention and improvement of skin damage or prevention and improvement of skin elasticity and wrinkles and skin whitening effect of the fermented milk cream fermented with various lactic acid bacteria, respectively As a result, the milk cream fermentation broths containing the lactic acid bacteria are the Lactobacillus rhamnosus oil of the present inventors filed October 28, 2016 (10-2016-0141734) and December 8, 2016 (10-2016-0166775). Similar to the cream fermentation broth (B2), it increases water retention and oil retention on the facial and neck skin surfaces, decreases the melanin index on the skin surface, improves skin tone, and has a whitening effect on spots, blemishes, senile black spots, In addition to reducing TEWL and skin roughness, it also increases skin elasticity and reduces wrinkle depth, preventing skin aging and skin damage. It was confirmed to contribute to the improvement or prevention of skin elasticity and the prevention and improvement of wrinkles (see Tables 5 to 16 and FIGS. 1 to 3).

In addition, a mixed fermentation solution of intermittent sterilized milk cream fermentation broth, Lactobacillus rhamnosus milk cream fermentation broth 90 wt% and Lactobacillus rhamnosus fermentation concentrate 10 wt%, or Lactobacillus rhamnosus milk cream fermentation 90 wt% and Lactococcus lactis fermentation concentrate Prevention and improvement of skin aging, prevention and improvement of skin aging, or prevention of skin aging of 10% by weight of mixed fermentation broth or 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Bifidobacterium non-pidium fermentation concentrate As a result of confirming the prevention and improvement of deterioration and wrinkles, and the skin whitening enhancement effect, the inventors of the application of October 28, 2016 (10-2016-0141734) and the application of December 8, 2016 (10-2016-0166775) Compared to Lactobacillus rhamnosus milk cream fermentation broth (B2), it increases water retention and oil retention on the facial and neck skin surfaces, and decreases melanin index on the skin surface. It improves tone, whitening effect on blemishes, blemishes, sensational black spots, etc., and not only decreases transdermal moisture evaporation (TEWL) and skin roughness, but also improves skin elasticity and reduces wrinkle depth. It has been confirmed that the skin aging, preventing and improving the skin damage, or contribute to higher effect on the prevention and improvement of skin elasticity and wrinkles (see Table 17 to Table 28 and Figures 1 to 3).

In addition, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gastery oil cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid As a result of confirming the prevention and improvement of skin aging of mixed milk cream fermentation broth of lactic acid bacteria fermentation broth, prevention and improvement of skin damage or prevention and improvement of skin elasticity and wrinkles and skin whitening enhancement effect, the present inventors filed October 28, 2016 Similar to the Lactobacillus rhamnosus milk cream fermentation solution (B2) of (10-2016-0141734) and Dec. 8, 2016 (10-2016-0166775), it increases water retention and oil retention on the facial and neck skin surfaces. , Improves skin tone by reducing melanin index on the surface of skin and shows whitening effect on spots, blemishes, senile black spots, transdermal moisture evaporation (TEWL) In addition to reducing lacquerness, it has been confirmed that the skin elasticity is increased and the depth of wrinkles is reduced to contribute to skin aging, prevention and improvement of skin damage, or reduction and reduction of skin elasticity and wrinkles (Table 17 to Table). 28).

In addition, the present inventors have confirmed the effects of preventing and improving skin aging of Lactobacillus rhamnosus milk cream yeast fermentation broth and milk cream MRS fermentation solution, preventing and improving skin damage or preventing and improving skin elasticity and wrinkles, and promoting skin whitening, respectively. Of facial skin and neck skin surface compared to Lactobacillus rhamnosus eucream fermentation solution (B2), filed October 28, 2016 (10-2016-0141734) and December 8, 2016 (10-2016-0166775) It increases water retention and oil retention, decreases melanin index on the surface of the skin, improves skin tone, shows whitening effect on spots, blemishes, senile black spots, etc., as well as decreases transdermal moisture evaporation (TEWL) and skin roughness. It has a superior effect in increasing skin elasticity and reducing the depth of wrinkles, such as preventing skin aging, preventing and improving skin damage, or reducing skin elasticity and wrinkles. It was confirmed that the higher contribution to the prevention and improvement effect (see Table 31 to Table 42).

In addition, after taking oral Lactobacillus rhamnosus mixed bacteria and confirmed the improvement effect of skin damage or skin aging, the present inventors filed on October 28, 2016 (10-2016-0141734) and December 8, 2016 ( 10-2016-0166775) of the Lactobacillus rhamnosus milk cream fermentation broth (B2), although slightly lower rate of change, it was confirmed that contributes to the improvement effect of skin damage or skin aging, especially oral Lactobacillus rhamnosus mixed If milk cream fermentation lotion is applied at the same time, the Lactobacillus rhamnosus of the October 28, 2016 (10-2016-0141734) and December 8, 2016 (10-2016-0166775) Compared with the milk cream fermentation broth (B2), it increases water retention and oil retention on facial skin and neck skin surface, decreases melanin index on skin surface, improves skin tone, and causes blemishes, blemishes, senile black spots, etc. It has a whitening effect on skin, and not only decreases transdermal moisture evaporation (TEWL) and skin roughness, but also significantly increases both skin elasticity and wrinkle depth, preventing and improving skin aging and skin damage. Or, it was confirmed that the higher contribution to the prevention and improvement of skin elasticity lowering and wrinkles (see Table 43 to Table 54).

Therefore, the cosmetic composition of the present invention increases the water and oil retention of the facial skin and neck skin surface, which is mainly used as a measure of skin barrier damage or skin aging, decrease of transdermal moisture evaporation (TEWL) and skin roughness, skin It increases the elasticity and decreases the depth of wrinkles, which not only prevents and improves skin damage or skin aging, but also decreases the melanin index and skin tone of the skin surface, and at the same time, diminishes the appearance of blemishes, blemishes, and aging black spots. Since the whitening effect is also improved, it can be usefully used as a cosmetic composition and an external preparation for skin.

In addition, the cosmetic composition may be used for mixing oral or skin application. For oral use of a strain that is live or dead bacteria, the mixing ratio of the live bacteria or dead bacteria (w / g) is to achieve the purpose of preventing and improving skin aging, skin damage or skin elasticity and wrinkles and improve skin whitening To do this, the enemy can choose to mix.

The cosmetic composition 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 , Cosmetic foundation, powder foundation, emulsion foundation, wax foundation, spray, and a combination of a cosmetic form selected from the group consisting of a mixture thereof or for the purpose of cleaning the human body such as soap, foam cleanser, body cleanser, shampoo It may be prepared in any formulation such as formulation of the detergent form to be used as, but is not limited thereto. More specifically, when the composition of the present invention is used as a cosmetic composition, softening longevity, astringent longevity, nourishing longevity, emulsion, lotion, cream, essence, gel, pack, massage cream, body lotion and cream, cleansing cream and oil, cleansing Basic cosmetics selected from water and foam cleansers, body cleansers and the like; Makeup cosmetics selected from sunscreen creams, sun oils, sunblocks, makeup bases, foundations, powders, lipsticks, eyeshadows, eyeliners, mascara, eyebrow pencils and the like; Hair cosmetics selected from shampoos, rinses, coloring, styling agents, hair treatment agents, hair coloring agents, hair packs, hair mousses, hair liquids, pomades and hair tonics, scalp treatments and the like; It may be prepared in a formulation selected from the group consisting of shaving cosmetics selected from aftershave, shaving cream and the like, the cosmetic formulation and form of the present invention is not limited by the above formulation.

In addition to the milk cream fermentation broth according to the present invention, all kinds of ingredients such as carriers and additives, which are well known to be suitable for each formulation of cosmetics, may be additionally mixed or added to the cosmetic composition, as necessary for the cosmetic formulation. More specifically, it may be purified water, distilled water, flower water, fermentation filtrate, fermentation solution, ethanol, and the like, which are usually mixed or added to cosmetics, and water which may be used alone or at least one selected from these; Fatty-acid component which can be animal fat, vegetable fat, mineral fat, etc. which are applied as ester fat, hydrocarbon fat, silicone fat, fluorine fat, etc., and can use single or 1 or more types selected from these; Surfactants which may be anionic surfactants, cationic surfactants or amphoteric surfactants and may be used alone or in selected one or more thereof; Organic pigments, inorganic pigments and composite pigments thereof, and the like, or pigments which may be used alone or in selected one or more thereof; It may be an organic sunscreen (ultraviolet absorber) or inorganic sunscreen (ultraviolet scattering agent) and the like, a sunscreen that can be used alone or selected one or more of these may be appropriately further blended and used as necessary, in addition to multivalent Alcohols and polyvinyl alcohols, waxes, moisturizers, emollients, synthetic polymers, organic powders, preservatives, fungicides, excipients, diluents, lower alcohols and higher alcohols having 12 to 20 carbon atoms, aliphatic glycerol, thickeners, chelating agents , Active ingredients such as antioxidants, vitamins and plant extracts, pH adjusting agents, alcohols, flavoring agents, blood circulation promoters, cold reducing agents, limiting agents, and the like, one or more selected from these may be additionally mixed or added as necessary. Can be used.

The present invention is a milk-cream fermentation broth of at least one strain selected from the group consisting of Lactococcus spp. , Lactobacillus spp. And Bifidobacterium spp. For preventing and improving skin aging including as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one skin external preparation selected from the group consisting of skin whitening.

In the present invention, the skin external preparation is a concept encompassing generally the composition used for external use, and in particular, various medicines or quasi-drugs such as cosmetic compositions or ointments including various cosmetics such as basic cosmetics, makeup cosmetics, hair cosmetics and shaving cosmetics. It refers to what is widely applicable, etc., Preferably it may be a cosmetic composition, More preferably, it is a functional cosmetic composition or a functional cosmetics.

In addition to the active ingredients, the skin external preparations are ingredients that are normally formulated in external preparations, in particular moisturizers, UV absorbers, vitamins, animal and plant extracts, digestive agents, whitening agents, vasodilators, astringents, refreshing agents, It may be further formulated with a hormonal agent.

The formulation of the external preparation for skin may take an appropriate form depending on the purpose of use and the nature of the external preparation composition, and specifically, an aqueous solution, a solubilizing system, an emulsion, an emulsion, a gel, a paste, an ointment, an aerosol, and an oil-water. It may be a two-layer, water-oil-powder three-layer system, the formulation and form of the external preparation of the present invention is not limited by the above formulation.

In addition, the external preparation for the skin may further include a base necessary to infiltrate or transfer the active ingredient into the skin tissue.

The present invention for the prevention and improvement of skin aging comprising a milk cream fermentation solution of at least one strain selected from the group consisting of the genus Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For the prevention and amelioration of skin damage; For preventing and improving skin elasticity and wrinkles; And it provides at least one food composition selected from the group consisting of skin whitening.

The active ingredient may be added to health supplements such as food and beverages.

There is no particular limitation on the kind of food. Examples of the food to which the substance may be added include a drink, various beverages, alcoholic beverages and vitamin complexes, dairy products including ice cream, dairy products and dairy products, and include all health functional foods in a conventional sense.

The milk cream fermentation broth of the present invention can be added as it is to food or used together with other food or food ingredients, and can be suitably used according to conventional methods. The mixing amount of the active ingredient can be suitably determined according to the purpose of use (prevention or improvement). Generally, the amount of the compound in the health food can be added at 0.1 to 90 parts by weight of the total food weight. However, for health and hygiene purposes or health control purposes, the active ingredient may be used in an amount below or above the above range.

The health functional beverage composition of the present invention is not particularly limited to other ingredients except for containing the compound as an essential ingredient, and may contain various flavors or natural carbohydrates, etc. as additional ingredients, as in general beverages. As flavoring agents other than those mentioned above, natural flavoring agents and synthetic flavoring agents can be advantageously used.

In addition to the above, the milk cream fermentation broth of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid And salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. In addition, the fermentation broth of the present invention may contain fruit flesh for the production of natural fruit juice and fruit juice beverage and vegetable beverage. In addition, these components may be used alone or one or more selected.

Encapsulating the milk cream fermentation broth may include the step of preparing for oral use, which is included in the preparation for oral use, is not limited thereto.

The present invention comprises the steps of culturing at least one strain selected from the group consisting of the genus Lactococcus, Lactobacillus and Bifidobacterium in a milk cream medium to obtain a milk cream fermentation broth using various lactic acid strains; Treating the milk cream fermentation broth by intermittent sterilization (Tyndallization) alone or treating one or more selected milk cream fermentation broth to obtain variously prepared milk cream fermentation broths; One or more strains selected from the group consisting of Lactococcus, Lactobacillus and Bifidobacterium may be used in milk-cream, milk, skim milk, Lactobacilli MRS medium, LB ( Decompression concentration of various lactobacillus fermentation broth obtained by culturing at least one selected from the group consisting of lysogeny broth medium, R2A medium (MB-R2230), casamino acid-containing medium and commercial medium for lactic acid bacteria fermentation Treating at least one selected from the group consisting of various milk cream fermentation broths to obtain variously prepared milk cream fermentation broths; Milk-cream, milk, skim milk, yeast extract, Lactobacilli MRS medium, lysogeny broth medium, R2A medium (MB-R2230), casein hydrolysate milk cream medium obtained after treating at least one selected from the group consisting of (casamino acid) containing medium and commercial medium for fermenting lactic acid bacteria to milk cream and fermented with one or more strains selected from the various lactic acid bacteria groups. It provides a method for producing at least one milk cream fermentation broth selected from the group comprising the step of obtaining a medium fermentation broth, specifically the prevention and improvement of skin aging and the prevention and improvement of skin damage or the prevention and improvement of skin elasticity and wrinkles and In order to enhance skin whitening, the manufacturing method is not limited, and the milk cream fermentation broth prepared by the method is not limited.

In addition, the composition of the present invention, in order to further promote the prevention and improvement of skin aging and the prevention and improvement of skin damage or the prevention and improvement of skin elasticity and wrinkles, and to further promote skin whitening, anti-aging agent, specifically skin It can also be used in combination with an agent for preventing and improving aging and preventing and improving skin damage or for preventing and improving skin elasticity and wrinkles and for improving skin whitening.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to embody the contents of the present invention, and the present invention is not limited thereto.

Example 1 Preparation of milk cream fermentation broth fermented with various lactic acid bacteria strains, intermittent sterilization of milk cream fermentation broth, fermentation concentrate, and mixed milk cream fermentation broth

<Example 1-1> Preparation of milk cream fermentation broth using a variety of lactic acid bacteria strains

Lactococcus lactis subsp.lactis KCTC 3115 (N1), Lactobacillus planta rum ATCC 8014 (N2), Lactobacillus precultured in 1 liter in milk cream containing more than 35% milk fat Lactobacillus paracasei subsp.paracasei KCTC 3510 (N3), Lactobacillus gasseri KCTC 3162 (N4), Lactobacillus delbrueckii subsp.bulgaricus KCTC 3635) (N5), N5 After inoculating 1 × 10 ⁶ cfu / ml of Lactobacillus reuteri KCTC 3594 (N6) or Lactobacillus fermentum KCTC 3112 (N7), and incubated for 72 hours in a constant temperature 37 ° C. Was prepared.

Or inoculated with more than 1 × 10 ⁶ cfu / ㎖ of Bifidobacterium bifidum KCTC 3202 (N8) precultured in 1L in milk cream containing more than 35% milk fat in the same manner as above, Incubate for more than 24 hours in a 37 ℃ incubator to prepare a milk cream fermentation broth, but remove the internal oxygen using anaerobic jar and carbon dioxide gas pack (Anaerogen 2.5L, Thermo scientific, USA) It was.

In addition, as a control of the milk cream fermentation broth of the various lactic acid bacteria strain (10-2016-0166775), according to the method described in the prior art, Lactobacillus rhamnosus KCTC 5033 milk cream fermentation broth (B2) was used. The Lactobacillus rhamnosus was inoculated with 1 × 10 ⁶ cfu / ml of Lactobacillus rhamnosus strain pre-cultured in 1 liter in milk cream containing more than 35% milk fat, and then incubated for 72 hours in an incubator at 37 ° C. Fermentation broth was obtained.

Example 1-2 Preparation of Emulsion and Lotion Formulations Containing Various Lactic Acid Bacteria Milk Cream Fermentation Solution

The emulsion and lotion formulations containing the fermented milk cream fermented with various lactic acid bacteria strains of <Example 1-1> were prepared as shown in the following tables (Tables 1 to 2).

In addition, emulsions and lotions (B2) containing Lactobacillus rhamnosus eucream fermentation broth as a control group were prepared according to the method described in the prior art (10-2016-0166775), and Lactobacillus rhamno obtained in Example 1-1. Emulsion was prepared by combining 1 wt% of olive liquid and 1 wt% of napres with an additive in an aqueous base mixed with 80 wt% of susyu cream fermentation broth and 18 wt% of distilled water, and obtained in Example 1-1. The lotion was prepared by emulsifying 75% by weight of Lactobacillus rhamnosus milk cream fermentation broth with an aqueous base, 18% by weight of grape seed oil and 5% by weight of olive-derived wax as an oily base, and then blending 1% by weight of napri. It was used as a control of milk cream fermentation emulsion and lotion.

Ingredient Unit (g) A Olive liquid One Napre One W Fermented sterilized milk cream (N1, N2, N3, N4, N5, N6, N7, N8) 80 Sterile water 18 Total weight 100 Abbreviation: A, additives (olive liquid, olive oil peg-7 esters 99.9%, clear & yellowish liquid type, Italy; Napre, Zanthoxylum piperitum fruit extract & pulsatilla koreana extract & usnea barbata (Lichen) extract, water soluble liquid type, Koera ); W, water base (N1, fermented milk cream with KCTC 3115; N2, fermented milk-cream with ATCC 8014; N3, fermented milk cream with KCTC 3510; N4, fermented milk cream with KCTC 3162; N5, fermented milk cream with KCTC 3635 N6, fermented milk cream with KCTC 3594; N7, fermented milk cream with KCTC 3112; N8, fermented milk cream with KCTC 3202; Sterile water, Daihan sterile water for irrigation, Korea); The biological resources used in this research were distributed from KCTC.

Ingredient Unit (g) Lotion W Fermented sterilized milk cream (N1, N2, N3, N4, N5, N6, N7, N8) 75 O Grape seed oil 19 Olive derived wax 5 A Napre One Total weight 100 Abbreviation: O, oil basee (grape seed oil, v itis vinifera oganic, cold press, virgin, Spain; olive wax, c erearyl olivate & sorbitan olivate , waxy solid flake type, Italy); W, water base & A, additives were the same as Table 1.

<Example 1-3> Preparation of Lactobacillus rhamnosus milk cream fermentation broth

Inoculate 1 × 10 ⁶ cfu / ml or more of pre-cultivated lactobacillus rhamnosus to 1 liter of milk cream containing 35% or more milk fat in the same manner as in <Example 1>, and then incubate for 24 hours in a constant temperature 37 ° C. incubator. The milk cream fermentation broth was obtained.

Example 1-4 Preparation of Tyndallized Lactobacillus rhamnosus milk Cream Fermentation Solution

The lactobacillus rhamnosus milk cream fermentation broth obtained in the same manner as in <Example 1-3> was heated at a constant pressure at 80 ° C. or higher for at least 15 minutes to obtain an intermittent sterilized milk cream fermentation broth.

Example 1-5 Preparation of Various Lactic Acid Bacteria Fermentation Concentrates

Lactobacilli MRS or 1 liter of skim milk was inoculated with 1 × 10 ⁶ cfu / ml or more of Lactobacillus rhamnosus and Lactococcus lactis precultured in the same manner as in <Example 1>, followed by 24 hours in a 37 ° C incubator. After the above culture, Lactobacillus rhamnosus fermentation broth and Lactococcus lactis fermentation broth were obtained. In addition, inoculated at least 1 × 10 ⁶ cfu / ㎖ in Lactobacilli MRS, or 1 liter of skim milk in the pre-cultivated Bifidobacterium Bifidum, 24 in a constant temperature 37 ℃ incubator under the same culture conditions as in <Example 1> Incubation for more than a time to obtain a Bifidobacterium bipiderum fermentation broth. Thereafter, the various lactic acid bacteria fermentation broth were intermittent sterilization (Tyndallization) by heating at 80 ° C. or higher at a constant air pressure for 15 minutes or more, and then heated at 60 ° C. or higher for 60 minutes or more to concentrate 10 times the various lactic acid bacteria fermentation concentrates. Obtained.

<Example 1-6> Preparation of emulsions and lotion formulations containing variously prepared milk cream fermentation broth

Tyndallized lactobacillus rhamnosus milk cream fermentation broth obtained from <Example 1-4> (N9), Lactobacillus rhamnosus milk cream fermentation broth obtained in <Example 1-3> and <Example 1-5> various lactic acid bacteria concentrated fermentation broth obtained by combining various fermentation broths (N10, N11, N12) obtained in the ratio as shown in Table 2, Lactobacillus rhamnosus milk cream fermentation 25 obtained in Example 3 Lactobacillus lactis milk cream fermentation broth obtained in <Example 1> 25% by weight, Lactobacillus gaseous milk cream fermentation broth 25% by weight, Lactobacillus delbrueki milk cream fermentation broth mixed 25% by weight Emulsions and lotions formulations containing cream fermentation broth (N13) were prepared as follows (Tables 3-4).

In addition, the emulsion and lotion containing the Lactobacillus rhamnosus milk cream fermentation broth are the same as the emulsion and lotion (B2) containing the Lactobacillus rhamnosus milk cream of <Example 1-2>, and the various milk cream fermentation emulsion And lotion as a control.

Ingredient Unit (g) A Olive liquid One Napre One W Fermented sterilized milk cream (N9, N10, N11, N12, N13) 80 Sterile water 18 Total weight 100 Abbreviation: W, water base (N9, tyndalized fermented milk-cream broth with KCTC 5033; N10, mixture, added 10% concentrated fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; N11, mixture, added 10% concentrated fermented broth with KCTC 3115 to fermented milk-cream with KCTC 5033; N12, mixture, added 10% concentrated fermented broth with KCTC 3202 to fermented milk-cream with KCTC 5033; N13, Fermented milk-cream mixture, mixing fermented milk-cream KCTC 5033 , fermented milk-cream with KCTC 3115, fermented milk-cream with KCTC 3162 and fermented milk-cream with KCTC 3635); A, additiveswere the same as Table 1.

Ingredient Unit (g) Lotion W Fermented sterilized milk cream (N9, N10, N11, N12, N13) 75 O Grape seed oil 19 Olive derived wax 5 A Napre One Total weight 100 Abbreviation: W, water base were same as Table 3; O, oil base & A, additives were the same as Table 2.

Experimental Example 1-1 Skin Barrier Injury and Aging Skin Test Subject Selection

Among women aged 40 years or older, ages of 59 years or younger, who have started or progressed body aging recruited through clinical trial recruitment notices, they have not taken any special treatment or medication for the skin within the past 6 months. Participants who did not have any physical stimulation were selected as the primary subjects, and they were explained in detail about the purpose and procedure to be studied through the clinical trial, and blood circulation agents that may cause a significant change in the skin during the trial period. Consent to the test, such as taking health supplements such as antioxidants and other medicines, or using cosmetics other than the product supplied for the test, and not performing any procedures or skin care that directly affect skin changes Only one subject was selected as the final subject. In addition, the test period was a total of 7 weeks (49 days) according to the method described in the prior art (10-2016-0166775).

<Experimental Example 1-2> How to confirm skin barrier damage and aging skin improvement effect

In order to confirm the skin change before and after the clinical trial (10-2016-0166775) according to the method described in the prior literature, the device evaluation using the skin measurement device for both visual evaluation and scientific measurement was combined.

For visual evaluation, the front and side surfaces of the face and neck skin of the investigator were photographed twice before and after the clinical trial using digital cameras (SAMSUNG, VLUU PL150, Korea) twice before and after the clinical trial. The change was evaluated. In order to obtain the same result, after washing the face immediately before entering the skin measurement room, images were taken on the same site designated by the same person at the designated location.

In addition, the device evaluation using the skin measurement device was conducted twice before and after the clinical trial using the cutometer Dual MPA 580 (Multi Probe Adapter system, C + K Electronic GmbH, Cologne, Germany), a non-invasive skin measurement device. The same person was actually measured for objective results, and the same person was recorded before and after the clinical trial. At this time, in the skin measurement room set at the room temperature of 20-25 ℃ and the relative humidity of 40 ~ 60% which are suggested as the optimum constant temperature and humidity conditions for measuring the exact condition of the skin, the test subject was stable for more than 30 minutes while lying down immediately after entering the room. After the measurement was carried out.

The measurement area of the instrument evaluation was the forehead, the right cheek, and the right eye for a total of three sites to observe facial skin changes, and a total of two sites for the changes of the neck skin. The center of the neck and the side of the neck were determined as the measurement site, and the measurement was performed on the skin surface of each site using the corresponding probe of the measuring device. In other words, skin surface moisture content and skin surface sebum content, skin barrier evaporation (TEWL), whitening activity 6 items such as melanin index and skin surface roughness and skin elasticity, which are measures of anti-aging, were measured five times for each area, and then averaged. The skin surface change was evaluated by taking the average of each item of skin area as a final measurement value.

Experimental Example 1-3 Prevention and Improvement of Skin Aging, Prevention and Improvement of Skin Damage, Prevention of Skin Elasticity and Wrinkles, Improvement and Whitening of Skin After Application of Emulsion and Lotion Containing Milk Cream Fermentation Solution Using Various Lactic Acid Bacteria Strains Confirmation of enhancement effect

<1-3-1> Confirmation of changes in moisture content on the skin surface

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in <Example 1-2>, it was confirmed the change of water retention on the skin surface before and after the test.

As a result, as shown in Table 5, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 17% significantly increased water retention, compared to lactococcus lock Tis (N1) increased by about 19%, Lactobacillus plantarum (N2) increased by about 16%, Lactobacillus paracaze (N3) increased about 16% significantly, Lactobacillus gasses Li (N4) increased about 14% significantly, Lactobacillus delbruecki (N5) increased about 20% significantly, and Lactobacillus lutheri (N6) increased about 16% significantly, Lactobacillus permanent (N7) ) Increased significantly by 18% and Bifidobacterium bifidum (N8) significantly increased water retention by 17% (Table 5).

On the other hand, even in the case of the neck skin as shown in Table 6 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 25% significantly increased water retention, compared to Lactococcus lactis (N1) increased about 26% significantly, Lactobacillus plantarum (N2) increased about 19% significantly, Lactobacillus paracaze (N3) increased about 22% significantly, Lactobacillus fern (N4) ) Increased by about 28%, Lactobacillus delbruecchi (N5) increased by about 29%, Lactobacillus rutheri (N6) increased by about 19%, Lactobacillus fermentum (N7) by about 29% Significantly increased, Bifidobacterium bifidum (N8) increased water content significantly by about 24% (Table 6).

As a result, it was confirmed that the milk cream fermentation broth fermented with various lactic acid bacteria also increased the water retention on the skin surface similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 58.17 ± 6.19 67.83 ± 8.92 -9.65 ± 8.37 -4.161 (.001 ^** ) N1 3 62.44 ± 6.10 74.12 ± 9.63 -11.68 ± 3.86 -5.234 (.035 ^* ) N2 3 62.32 ± 1.97 72.33 ± 5.73 -10.00 ± 4.11 -4.212 (.052) N3 3 56.26 ± 2.99 65.60 ± 6.32 -9.34 ± 3.40 -4.752 (.042 ^* ) N4 3 60.82 ± 3.80 69.07 ± 3.52 -8.25 ± 0.51 -27.844 (.001 ^** ) N5 3 64.32 ± 6.10 76.94 ± 8.58 -12.62 ± 2.92 -7.494 (.017 ^* ) N6 3 56.48 ± 7.29 65.48 ± 4.97 -9.00 ± 2.51 -6.212 (.025 ^* ) N7 3 52.85 ± 4.86 62.20 ± 2.78 -9.35 ± 2.20 -7.359 (.018 ^* ) N8 3 59.38 ± 3.28 69.28 ± 2.39 -9.90 ± 0.99 -17.253 (.003 ^** ) ^* p <.05, ^** p <.01
Abbreviation: B2, testing products made from fermented milk cream with KCTC 5033; N1, testing products made from fermented milk cream with KCTC 3115; N2, testing products made from fermented milk-cream with ATCC 8014; N3, testing productsmade from fermented milk cream with KCTC 3510; N4, testing products made from fermented milk cream with KCTC 3162; N5, testing productsmade from fermented milk cream with KCTC 3635; N6, testing products made from fermented milk cream with KCTC 3594; N7, testing products made from fermented milk cream with KCTC 3112; N8, testing products made from fermented milk cream with KCTC 3202; N, The number of people in group

<1-3-2> Confirmation of oil content change on the surface of skin

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in <Example 1-2>, the change in the oil content of the skin surface before and after the test was measured.

As a result, as shown in Table 7 below, in the case of facial skin, Lactococcus lock (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) was significantly increased by about 15%, whereas lactococcus lock was increased. Tis (N1) increased by about 17%, Lactobacillus plantarum (N2) increased about 14% significantly, Lactobacillus paracaze (N3) increased about 14% significantly, Lactobacillus gasseri (N4) increased about 14% significantly, Lactobacillus delbruecchi (N5) increased about 19% significantly, Lactobacillus lutheri (N6) increased by about 13%, Lactobacillus permanent (N7) About 15% increased significantly, Bifidobacterium bifiderm (N8) increased about 12% significantly oil reserves (Table 7).

On the other hand, even in the case of the neck skin as shown in Table 8 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 12% significantly increased the oil content, Lactococcus lactis (N1) showed an increase of about 14%, Lactobacillus plantarum (N2) increased about 10% significantly, Lactobacillus paracasei (N3) increased about 10% significantly, and Lactobacillus gaseri (N4) increased by about 13%, Lactobacillus delbruecki (N5) increased by about 15%, Lactobacillus luteri (N6) increased by about 11%, and Lactobacillus fermentum (N7) increased by about 13% Increasing tendency, Bifidobacterium bifidum (N8) significantly increased the oil content of about 12% (Table 8).

As a result, it was confirmed that the milk cream fermentation broth fermented with various lactic acid bacteria also increased the oil content of the skin surface similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 67.05 ± 6.05 77.41 ± 8.03 -10.35 ± 7.92 -4.714 (.001 ^** ) N1 3 61.22 ± 1.87 71.70 ± 3.54 -10.48 ± 5.08 -3.574 (.070) N2 3 64.74 ± 4.08 73.74 ± 1.81 -9.00 ± 2.94 -5.303 (.034 ^* ) N3 3 65.22 ± 4.29 74.22 ± 3.62 -9.00 ± 1.31 -11.900 (.007 ^** ) N4 3 64.61 ± 4.11 73.78 ± 1.26 -9.17 ± 3.69 -4.308 (.049 ^* ) N5 3 60.78 ± 6.62 72.22 ± 3.23 -11.44 ± 3.68 -5.381 (.033 ^* ) N6 3 68.33 ± 3.28 77.33 ± 3.51 -9.00 ± 4.37 -3.566 (.070) N7 3 63.56 ± 3.89 73.00 ± 3.21 -9.44 ± 1.90 -8.630 (.013 ^* ) N8 3 63.33 ± 6.08 71.09 ± 6.25 -7.76 ± 1.71 -7.851 (.016 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 33.88 ± 8.07 37.88 ± 7.62 -4.00 ± 4.84 -2.978 (.012 ^* ) N1 3 37.33 ± 3.25 42.50 ± 3.77 -5.17 ± 3.06 -2.929 (.099) N2 3 38.00 ± 4.04 41.67 ± 3.01 -3.67 ± 1.32 -4.801 (.041 ^* ) N3 3 29.17 ± 1.89 32.11 ± 1.60 -2.94 ± 0.92 -5.556 (.031 ^* ) N4 3 37.83 ± 5.06 42.83 ± 5.48 -5.00 ± 3.97 -2.182 (.161) N5 3 31.44 ± 1.42 36.28 ± 3.56 -4.83 ± 2.46 -3.410 (.076) N6 3 35.78 ± 2.62 39.61 ± 2.71 -3.83 ± 0.93 -5.713 (.029 ^* ) N7 3 38.33 ± 4.19 43.17 ± 2.57 -4.83 ± 4.25 -1.969 (.188) N8 3 32.33 ± 1.04 36.17 ± 0.58 -3.83 ± 0.76 -8.693 (.013 ^* ) ^* p <.05
Abbreviations were the same as Table 5.

<1-3-3> Change of melanin index and whitening effect on skin surface

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in Example 1-2, the melanin index on the surface of the skin before and after the test was measured.

As a result, as shown in Table 9, in the case of facial skin, Lactococcus lock (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) was significantly reduced by about 7%, compared to that of Lactococcus lock. Teeth (N1) was significantly reduced by about 5%, Lactobacillus plantarum (N2) was significantly reduced by about 6%, Lactobacillus paracazei (N3) was significantly reduced by about 6%, and Lactobacillus gasery ( N4) showed a decrease of about 7%, Lactobacillus delbrueki (N5) significantly decreased by about 7%, Lactobacillus lutheri (N6) decreased by about 7%, Lactobacillus permanent (N7) Was decreased by about 6%, Bifidobacterium bifidum (N8) was significantly reduced by about 7% melanin index (Table 9 and Figure 1).

On the other hand, even in the case of the neck skin as shown in Table 10 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) compared to about 4% melanin index decreased, Lactococcus lactis (N1 ) Decreased by about 3%, Lactobacillus plantarum (N2) decreased by about 4%, Lactobacillus paracasei (N3) decreased by about 3%, and Lactobacillus fern (N4) decreased by about 3%. 4% significantly decreased, Lactobacillus delbruecki (N5) decreased by about 5%, Lactobacillus ruteri (N6) decreased by about 3%, Lactobacillus fermentum (N7) decreased by about 4%, BP Dobacterium bifiderum (N8) significantly reduced melanin index by about 3% (Table 10).

As a result, the milk cream fermentation broth fermented with various lactic acid bacteria also reduced the melanin index on the surface of the skin similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2). As the index was decreased, the skin tone was improved, and blemishes, blemishes and senile black spots were lightened or improved, and the skin elasticity was also increased.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 158.74 ± 25.93 147.30 ± 33.07 11.43 ± 18.03 2.286 (.041 ^* ) N1 3 170.00 ± 5.30 157.44 ± 7.37 8.22 ± 2.34 6.083 (.026 ^* ) N2 3 150.52 ± 6.81 141.44 ± 6.75 9.07 ± 2.57 6.119 (.026 ^* ) N3 3 202.11 ± 16.55 189.00 ± 12.12 13.11 ± 4.53 5.018 (.038 ^* ) N4 3 158.81 ± 5.37 147.89 ± 3.28 10.93 ± 8.54 2.215 (.157) N5 3 155.11 ± 6.09 143.96 ± 9.20 11.15 ± 3.99 4.838 (.040 ^* ) N6 3 179.44 ± 14.81 166.78 ± 11.11 12.67 ± 4.70 4.666 (.043 ^* ) N7 3 198.44 ± 40.17 186.44 ± 46.54 12.00 ± 7.54 2.758 (.110) N8 3 167.44 ± 2.52 155.56 ± 4.22 11.89 ± 2.01 10.249 (.009 ^** ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 173.38 ± 33.82 166.34 ± 33.63 7.03 ± 13.76 1.843 (.090) N1 3 166.61 ± 9.05 162.33 ± 7.81 4.28 ± 1.69 4.395 (.048 ^* ) N2 3 170.61 ± 15.05 163.61 ± 10.67 7.00 ± 6.25 1.939 (.192) N3 3 173.61 ± 29.44 167.94 ± 25.42 5.67 ± 4.16 2.358 (.143) N4 3 182.83 ± 13.87 175.33 ± 13.14 7.50 ± 1.32 9.820 (.010 ^* ) N5 3 175.00 ± 13.94 166.94 ± 21.02 8.06 ± 7.13 1.957 (.190) N6 3 165.50 ± 25.71 160.17 ± 10.32 5.33 ± 19.11 .484 (.677) N7 3 184.50 ± 13.00 178.17 ± 11.24 6.33 ± 3.06 3.591 (.070) N8 3 143.50 ± 15.16 139.17 ± 13.58 4.33 ± 1.61 4.670 (.043 ^* ) ^* p <.05
Abbreviations were the same as Table 5.

<1-3-4> Confirmation of changes in TEWL

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in Example 1-2, the change in transdermal moisture evaporation (TEWL) before and after the test was measured.

As a result, as shown in Table 11, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 24% significantly reduced transdermal moisture evaporation (TEWL) compared to , Lactococcus lactis (N1) was significantly reduced by about 24%, Lactobacillus plantarum (N2) was significantly reduced by about 16%, Lactobacillus paracaze (N3) was significantly reduced by about 18%, Lactobacillus Bacillus gaseri (N4) was significantly reduced by about 23%, Lactobacillus delbrueki (N5) was significantly reduced by about 26%, and Lactobacillus luteri (N6) was significantly reduced by about 20%, Lactobacillus pertumtum (N7) showed a significant decrease of about 20%, and Bifidobacterium bifidum (N8) showed a decrease of about 23% of transdermal water evaporation (TEWL) (Table 11).

On the other hand, in the case of throat skin as shown in Table 12 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 29% significantly reduced the amount of transdermal water evaporation (TEWL), Lactococcus lactis (N1) was significantly reduced by about 28%, Lactobacillus plantarum (N2) was significantly decreased by about 22%, and Lactobacillus paracaze (N3) was decreased by about 20%. Li (N4) showed a decrease of about 26%, Lactobacillus delbrueki (N5) decreased about 29% significantly, Lactobacillus luteri (N6) decreased about 28% significantly, Lactobacillus percentage ( N7) was significantly reduced by about 20%, Bifidobacterium bifidum (N8) was significantly reduced by about 24% transdermal water evaporation (TEWL) (Table 12).

As a result, it was confirmed that the milk cream fermentation broth fermented with various lactic acid strains also reduced the transdermal water evaporation (TEWL) similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.40 ± 5.83 12.55 ± 3.51 3.84 ± 4.45 3.112 (.009 ^** ) N1 3 16.96 ± 1.95 12.90 ± 3.03 4.06 ± 1.41 4.999 (.038 ^* ) N2 3 15.97 ± 0.99 13.37 ± 1.30 2.60 ± 0.79 5.698 (.029 ^* ) N3 3 15.04 ± 0.38 12.39 ± 0.31 2.65 ± 0.39 11.654 (.007 ^** ) N4 3 16.32 ± 1.22 12.50 ± 1.33 3.81 ± 0.31 21.166 (.002 ^** ) N5 3 15.54 ± 0.50 11.52 ± 1.52 4.02 ± 1.55 11.711 (.007 ^** ) N6 3 19.54 ± 1.39 15.73 ± 1.35 3.81 ± 1.32 5.006 (.038 ^* ) N7 3 20.88 ± 2.27 16.23 ± 3.25 4.14 ± 1.08 6.664 (.022 ^* ) N8 3 15.27 ± 2.71 11.82 ± 0.65 3.44 ± 2.79 2.399 (.139) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.08 ± 7.10 11.38 ± 3.62 4.69 ± 5.57 3.041 (.010 ^* ) N1 3 18.71 ± 3.59 13.48 ± 3.11 5.23 ± 0.51 17.668 (.003 ^** ) N2 3 16.57 ± 1.36 12.99 ± 1.50 3.58 ± 0.73 8.490 (.014 ^* ) N3 3 14.59 ± 1.25 11.62 ± 2.69 2.98 ± 1.49 3.455 (.075) N4 3 19.37 ± 3.70 14.28 ± 4.08 5.08 ± 3.23 2.726 (.112) N5 3 18.76 ± 4.26 13.39 ± 2.76 5.37 ± 1.82 5.126 (.036 ^* ) N6 3 17.63 ± 0.78 12.68 ± 1.88 4.95 ± 1.10 7.819 (.016 ^* ) N7 3 17.97 ± 0.26 14.35 ± 1.66 3.62 ± 1.43 4.390 (.048 ^* ) N8 3 18.08 ± 0.55 13.68 ± 1.79 4.41 ± 1.36 5.631 (.030 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

<1-3-5> Check the roughness of the skin surface

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in <Example 1-2>, the change in the roughness of the skin surface before and after the test was measured.

As a result, as shown in Table 13, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 8% skin roughness tends to decrease, whereas Lactococcus Lactis (N1) was significantly reduced by about 6%, Lactobacillus plantarum (N2) was significantly decreased by about 7%, and Lactobacillus paracazei (N3) was significantly decreased by about 7%, Lactobacillus gaseri (N4) decreased by about 7%, Lactobacillus delbruecki (N5) decreased by about 9%, Lactobacillus luteri (N6) decreased by about 7%, and Lactobacillus permanent (N7) decreased by about 7%. % Showed a tendency to decrease, and Bifidobacterium bifidum (N8) showed a decrease of about 7% skin roughness (Table 13 and FIG. 2).

On the other hand, even in the case of the neck skin as shown in Table 14 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 10% significantly reduced skin roughness, compared to Lactococcus lactis (N1) decreased by about 9%, Lactobacillus plantarum (N2) decreased by about 7%, Lactobacillus paracaze (N3) decreased by about 9%, Lactobacillus fern (N4) Was decreased by about 9%, Lactobacillus delbruecki (N5) decreased by about 10%, Lactobacillus luterri (N6) decreased by about 10%, and Lactobacillus fermentum (N7) decreased by about 8%. Decreased, Bifidobacterium bifidum (N8) showed a decrease of about 11% skin roughness (Table 14 and FIG. 2).

As a result, it was confirmed that the milk cream fermentation broth fermented with various lactic acid bacteria also reduced the roughness of the skin surface similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2), in particular, as shown in FIG. At the same time, it was visually confirmed that the skin elasticity was increased.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 181.41 ± 62.06 166.82 ± 60.85 14.58 ± 30.12 1.746 (.106) N1 3 228.13 ± 11.84 213.61 ± 9.26 14.52 ± 3.15 7.983 (.015 ^* ) N2 3 185.33 ± 35.76 172.41 ± 33.48 12.93 ± 2.57 8.717 (.013 ^* ) N3 3 178.89 ± 10.86 165.84 ± 13.69 13.04 ± 3.36 6.724 (.021 ^* ) N4 3 232.00 ± 97.02 215.50 ± 94.97 16.50 ± 3.63 7.870 (.016 ^* ) N5 3 157.27 ± 10.57 142.40 ± 26.92 14.87 ± 16.35 1.575 (.256) N6 3 193.24 ± 26.76 179.93 ± 16.37 13.32 ± 11.06 2.086 (.172) N7 3 256.44 ± 19.02 238.22 ± 16.41 18.22 ± 8.00 3.944 (.059) N8 3 182.56 ± 72.19 169.00 ± 57.03 13.56 ± 15.76 1.490 (.275) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 288.87 ± 76.11 261.19 ± 88.11 27.68 ± 30.24 3.300 (.006 ^** ) N1 3 236.19 ± 22.01 214.61 ± 23.90 21.58 ± 7.16 5.223 (.035 ^* ) N2 3 297.33 ± 49.05 275.78 ± 60.26 21.56 ± 11.92 3.133 (.089) N3 3 253.67 ± 17.36 231.28 ± 14.39 22.39 ± 5.62 6.899 (.020 ^* ) N4 3 264.35 ± 38.25 239.40 ± 28.13 24.94 ± 10.38 4.161 (.053) N5 3 251.28 ± 11.59 226.33 ± 14.30 24.94 ± 16.75 2.579 (.123) N6 3 238.30 ± 38.01 214.00 ± 28.41 24.30 ± 12.40 3.3947 (.077) N7 3 290.00 ± 9.26 265.59 ± 7.82 24.41 ± 6.69 6.323 (.024 ^* ) N8 3 268.33 ± 54.52 239.50 ± 101.52 28.83 ± 47.57 1.050 (.404) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

<1-3-6> Skin elasticity change and wrinkle improvement

After applying the emulsion and lotion containing the milk cream fermentation broth prepared in <Example 1-2>, the change in skin elasticity before and after the test was measured and visual evaluation of the change of wrinkles through the pre and post-photographing.

As a result, as shown in Table 15, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art about 30% significantly showed a tendency to increase skin elasticity, Lactococcus lactis (N1) increased about 27% significantly, Lactobacillus plantarum (N2) increased about 17% significantly, and Lactobacillus paracaze (N3) increased about 15%, Lactobacillus gasses Li (N4) increased about 25% significantly, Lactobacillus delbruecki (N5) increased about 27% significantly, Lactobacillus lutheri (N6) increased about 25% significantly, and Lactobacillus permanent (N7) Silver tended to increase by about 20%, and Bifidobacterium bifidum (N8) significantly increased skin elasticity by about 24%. In addition, as shown in Figure 3 below, the forehead, brow, eyelids, eyes, limbs, mouth and chin is filled with the depth of the thick wrinkles, such as the tight chin line was lifted up to see that the face line smooth (Table 15) And FIG. 3).

On the other hand, even in the case of the neck skin as shown in Table 16 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 12% significantly increased skin elasticity, compared to lactococcus lactis (N1) increased by about 14%, Lactobacillus plantarum (N2) increased by about 9%, Lactobacillus paracaze (N3) increased by about 5% significantly, and Lactobacillus fern (N4) increased by about 10% increased significantly, Lactobacillus delbruecki (N5) increased by about 12%, Lactobacillus luterri (N6) increased by about 12%, and Lactobacillus fermentum (N7) increased by about 10%. Bifidobacterium bifidum (N8) significantly increased skin elasticity by about 9%. In addition, as shown in Figure 3 below, the neck of the thick, narrow wrinkles visible in the neck filled and stretched, it was confirmed that the skin is lifted up to look taut (Table 15 and Figure 3).

As a result, it was confirmed that the milk cream fermentation broth fermented with various lactic acid bacteria also increased skin elasticity similarly to the case of applying Lactobacillus rhamnosus milk cream fermentation broth (B2). In addition, it was visually confirmed that the various thick and narrow wrinkles of the face and neck were filled, and the stretched skin was lifted and looked tight.

Therefore, the milk cream fermentation broth fermented with the various lactic acid strains of the present invention also increases water retention and oil retention on the facial skin and neck skin surface, decreases melanin index and skin tone at the same time, and improves blemishes, blemishes, and senescence. As black spots, etc., have the effect of lightening or improving whitening, transdermal moisture evaporation (TEWL), and skin roughness, as well as increasing skin elasticity and reducing the depth of wrinkles, (10) -2016-0166775) Similar to the Lactobacillus rhamnosus milk cream fermentation broth (B2) was confirmed to contribute to the prevention and improvement of skin aging, skin damage or decreased skin elasticity and wrinkles and skin whitening effect.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.39 ± 0.15 0.51 ± 0.16 -0.11 ± 0.11 -3.624 (.003 ^** ) N1 3 0.38 ± 0.01 0.49 ± 0.03 -0.10 ± 0.02 -7.190 (.019 ^* ) N2 3 0.38 ± 0.02 0.45 ± 0.03 -0.07 ± 0.01 -15.671 (.004 ^** ) N3 3 0.54 ± 0.03 0.62 ± 0.02 -0.08 ± 0.04 -3.223 (.084) N4 3 0.40 ± 0.03 0.50 ± 0.05 -0.10 ± 0.04 -4.343 (.049 ^* ) N5 3 0.39 ± 0.05 0.49 ± 0.06 -0.11 ± 0.01 -15.898 (.003 ^** ) N6 3 0.34 ± 0.08 0.43 ± 0.16 -0.09 ± 0.08 -1.820 (.021) N7 3 0.50 ± 0.29 0.60 ± 0.21 -0.10 ± 0.13 -1.383 (.301) N8 3 0.37 ± 0.03 0.46 ± 0.04 -0.09 ± 0.03 -5.978 (.027 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.66 ± 0.16 0.75 ± 0.13 -0.08 ± 0.11 -2.826 (.015 ^* ) N1 3 0.58 ± 0.05 0.63 ± 0.02 -0.05 ± 0.05 -2.007 (.183) N2 3 0.71 ± 0.05 0.75 ± 0.03 -0.04 ± 0.03 -2.153 (.164) N3 3 0.69 ± 0.03 0.75 ± 0.03 -0.07 ± 0.01 -15.635 (.004 ^** ) N4 3 0.46 ± 0.03 0.53 ± 0.01 -0.06 ± 0.01 -8.595 (.013 ^* ) N5 3 0.58 ± 0.17 0.65 ± 0.17 -0.07 ± 0.04 -3.023 (.094) N6 3 0.37 ± 0.05 0.41 ± 0.07 -0.05 ± 0.03 -2.864 (.103) N7 3 0.67 ± 0.31 0.74 ± 0.29 -0.07 ± 0.05 -2.326 (.147) N8 3 0.65 ± 0.08 0.71 ± 0.09 -0.06 ± 0.02 -5.475 (.032 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 5.

Experimental Example 1-4 After Application of Emulsion and Lotion Containing Variously Produced Milk Cream Fermentation Solution Prevention and improvement of skin aging, prevention and improvement of skin damage or prevention of skin elasticity and wrinkle prevention and improvement and improvement of skin whitening

<1-4-1> Confirmation of changes in moisture content on skin

After applying the emulsion and lotion prepared in <Example 1-6>, the change in the water retention on the surface of the skin before and after the test was confirmed.

As a result, as shown in Table 17, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 17% significantly increased water retention, compared to the intermittent sterilization The milk cream fermentation broth (N9) increased by about 22% significantly, while the mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus fermented liquor and 10% by weight of Lactobacillus rhamnosus fermented concentrate increased about 23%. 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of lactococcus lactis fermentation concentrate were significantly increased by about 25%, resulting in 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and BP gambling. 10% by weight of the mixed fermentation broth (N12) of 10% by weight of terium non-pidem fermentation concentrate increased significantly, increasing the water retention on the surface of the skin than when applying Lactobacillus rhamnosus eucream fermentation broth (B2). It was confirmed that the better. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed an increase of about 15%, increasing the water retention on the skin surface slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 17).

On the other hand, even in the case of throat skin as shown in Table 18 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 25% significantly increased water retention, compared to the intermittent sterilized milk Cream fermentation broth (N9) was significantly increased about 26%, and mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactobacillus rhamnosus fermentation concentrate was significantly increased by 29%. 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of lactococcus lactis fermentation concentrate were increased by about 31%. The mixed fermentation broth (N12) of 10% by weight of the terium non-pidem fermentation concentrate (N12) tends to increase skin moisture retention by about 28%, which is more effective than the application of Lactobacillus rhamnosus eucream fermentation broth (B2). It was confirmed that better to increase the water retention in the face. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed an increase of about 17%, and it was confirmed that the water retention on the skin surface was increased slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 18).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 58.17 ± 6.19 67.83 ± 8.92 -9.65 ± 8.37 -4.161 (.001 ^** ) N9 3 58.14 ± 5.48 70.75 ± 2.57 -12.61 ± 3.38 -6.471 (.023 ^* ) N10 3 57.47 ± 4.37 70.42 ± 1.24 -12.94 ± 5.51 -4.071 (.055) N11 3 54.34 ± 1.62 67.67 ± 3.77 -13.33 ± 5.24 -4.408 (.048 ^* ) N12 3 54.59 ± 3.16 66.96 ± 6.71 -12.37 ± 3.75 -5.716 (.029 ^* ) N13 3 56.46 ± 0.93 65.17 ± 3.03 -8.71 ± 3.54 -4.267 (.051) ^* p <.05, ^** p <.01
Abbreviation: B2, testing products made from fermented milk cream with KCTC 5033; N9, testing products made from tyndalized fermented milk-cream broth with KCTC 5033; N10, testing products made from mixture, added 10% concentrated fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; N11, testing products made from mixture, added 10% concentrated fermented broth with KCTC 3115 to fermented milk-cream with KCTC 5033; N12, testing products made from mixture, added 10% concentrated fermented broth with KCTC 3202 to fermented milk-cream with KCTC 5033; N13, testing products made from fermented milk-cream mixture, mixing fermented milk-cream KCTC 5033, fermented milk-cream with KCTC 3115, fermented milk-cream with KCTC 3162 and fermented milk-cream with KCTC 3635; N, The number of people in group.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 52.89 ± 5.66 66.01 ± 7.83 -13.12 ± 8.37 -5.651 (.000 ^*** ) N9 3 48.27 ± 7.81 61.02 ± 9.42 -12.75 ± 4.80 -4.604 (.044 ^* ) N10 3 48.26 ± 8.31 62.35 ± 6.37 -14.09 ± 2.07 -12.029 (.007 ^** ) N11 3 46.98 ± 5.35 61.75 ± 9.23 -14.77 ± 8.68 -2.947 (.098) N12 3 54.63 ± 2.33 69.74 ± 5.07 -15.10 ± 6.61 -3.959 (.053) N13 3 52.85 ± 2.12 61.68 ± 6.13 -8.83 ± 7.90 -1.938 (.192) ^* p <.05, ^** p <.01, ^*** p <.001
Abbreviations were the same as Table 17.

<1-4-2> Confirmation of oil content change on the skin surface

After applying the emulsion and lotion prepared in <Example 1-6>, the change in oil content on the surface of the skin before and after the test was measured.

As a result, as shown in Table 19, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 15% significantly increased oil content, compared to the intermittent sterilization Milk cream fermentation broth (N9) increased by about 17%, lactobacillus rhamnosus 90% by weight of milk cream fermentation and 10% by weight of lactobacillus rhamnosus fermentation concentrate were significantly increased by about 18%, lactose 90% by weight of Bacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were increased by about 17%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation solution and Bifidobacterium bifi The mixed fermentation broth (N12) of 10% by weight of the fermentation concentrate was significantly increased by about 17%, which is better in increasing the oil content on the skin surface than when applying Lactobacillus rhamnosus milk cream fermentation broth (B2). It was confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) was significantly increased by about 13%, which was found to increase the oil content on the skin surface slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 19).

On the other hand, even in the case of the skin as shown in Table 20 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 12% significantly increased the oil content, compared to the intermittent sterilized milk Cream fermentation broth (N9) significantly increased about 14%, mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactobacillus rhamnosus fermentation concentrate 10% significantly increased, lactose 90% by weight of Bacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were significantly increased by about 13%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and Bifidobacterium The mixed fermentation broth (N12) of 10% by weight of the non-phidum fermentation concentrate was significantly increased by about 12% to increase the oil retention on the skin surface than when the Lactobacillus rhamnosus eucream fermentation broth (B2) was applied. It was confirmed that it is better. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed an increase of about 9%, increasing the oil retention on the surface of the skin slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 20).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 67.05 ± 6.05 77.41 ± 8.03 -10.35 ± 7.92 -4.714 (.001 ^** ) N9 3 60.67 ± 3.53 71.00 ± 1.67 -10.33 ± 5.13 -3.489 (.073) N10 3 61.33 ± 2.91 72.44 ± 2.17 -11.11 ± 3.50 -5.496 (.032 ^* ) N11 3 65.62 ± 1.68 76.93 ± 6.98 -11.31 ± 6.24 -3.140 (.088) N12 3 65.26 ± 2.38 76.26 ± 2.48 -11.00 ± 4.23 -4.508 (.046 ^* ) N13 3 62.44 ± 3.86 70.63 ± 1.50 -8.19 ± 3.03 -4.677 (.043 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 33.88 ± 8.07 37.88 ± 7.62 -4.00 ± 4.84 -2.978 (.012 ^* ) N9 3 29.56 ± 7.85 33.61 ± 7.03 -4.06 ± 1.00 -6.992 (.020 ^* ) N10 3 30.89 ± 5.55 35.28 ± 5.05 -4.39 ± 1.21 -6.305 (.024 ^* ) N11 3 31.61 ± 2.51 35.72 ± 1.58 -4.11 ± 1.08 -6.566 (.022 ^* ) N12 3 30.28 ± 1.93 34.06 ± 3.20 -3.78 ± 1.46 -4.494 (.046 ^* ) N13 3 30.33 ± 10.89 33.17 ± 9.41 -2.83 ± 3.69 -1.332 (.341) ^* p <.05
Abbreviations were the same as Table 17.

<1-4-3> Change of melanin index and whitening effect on skin surface

After applying the emulsion and lotion prepared in <Example 1-6>, the change of the melanin index on the surface of the skin before and after the test was measured.

As a result, as shown in Table 21 below, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 7% significantly decreased melanin index, intermittent sterilization The milk cream fermentation broth (N9) tended to decrease by about 9%, while the mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus fermented liquor and 10% by weight of Lactobacillus rhamnosus fermented concentrate was significantly reduced by about 13%. 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were significantly reduced by about 10%, while 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and Bifidobacte 10% by weight of the mixed fermentation broth (N12) of 10% by weight of the Leeum Bifiderm fermentation concentrate was significantly reduced, which was more effective in reducing the melanin index on the skin surface than when Lactobacillus rhamnosus eucream fermentation broth (B2) was applied. It confirmed that it was excellent. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) was significantly reduced by about 5%, which was found to reduce the melanin index on the skin surface somewhat lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 21).

On the other hand, as shown in Table 22, even in the case of the neck skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 4% melanin index showed a tendency to decrease, while intermittent sterilization Milk cream fermentation broth (N9) tends to decrease by about 6%, while mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus fermented liquor and 10% by weight of Lactobacillus rhamnosus fermentation concentrate is significantly reduced by about 9%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were reduced by about 7%, while 90% by weight of Lactobacillus rhamnosus milk cream fermentation solution and Bifidobacterium 10% by weight of the mixed fermentation broth (N12) of the non-pidem fermentation concentrate showed a decrease of about 8%, which was better in reducing the melanin index on the skin surface than when the Lactobacillus rhamnosus eucream fermentation broth (B2) was applied. Confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed a decrease of about 4%, and it was confirmed that the melanin index on the surface of the skin was slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 22). In addition, the melanin index on the surface of the skin was reduced and the skin tone was improved, and the spots, blemishes, senile black spots, etc. were lightened or improved, and the skin elasticity was also visually confirmed (FIG. 1).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 158.74 ± 25.93 147.30 ± 33.07 11.43 ± 18.03 2.286 (.041 ^* ) N9 3 185.56 ± 13.56 169.19 ± 7.97 16.37 ± 6.80 4.167 (.053) N10 3 172.67 ± 8.11 150.00 ± 3.76 22.67 ± 4.69 8.368 (.014 ^* ) N11 3 182.92 ± 8.34 165.25 ± 6.72 17.67 ± 4.76 6.430 (.023 ^* ) N12 3 159.33 ± 6.77 143.31 ± 7.48 16.02 ± 2.84 9.766 (.010 ^* ) N13 3 170.00 ± 5.03 161.78 ± 7.37 8.22 ± 2.34 6.083 (.026 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 173.38 ± 33.82 166.34 ± 33.63 7.03 ± 13.76 1.843 (.090) N9 3 163.17 ± 6.05 154.06 ± 10.22 9.11 ± 5.61 2.814 (.107) N10 3 171.00 ± 10.00 156.11 ± 8.06 14.89 ± 3.42 7.535 (.017 ^* ) N11 3 164.83 ± 8.89 153.91 ± 10.18 10.93 ± 5.09 3.719 (.065) N12 3 184.33 ± 25.17 169.33 ± 32.08 15.00 ± 8.72 2.980 (.097) N13 3 211.00 ± 29.42 201.67 ± 19.11 9.33 ± 24.04 .672 (.571) ^* p <.05
Abbreviations were the same as Table 17.

<1-4-4> Confirmation of changes in TEWL

After applying the emulsion and lotion prepared in <Example 1-6>, the change in transdermal moisture evaporation (TEWL) before and after the test was measured.

As a result, as shown in Table 23, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 24% significantly reduced transdermal moisture evaporation (TEWL) compared to , Intermittent sterilized milk cream fermentation broth (N9) was significantly reduced by about 27%, 90% by weight of lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of lactobacillus rhamnosus fermentation concentrate 10% by weight of fermented milk cream (N10) Significantly reduced, 90% by weight of the Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of the Lactococcus lactis fermentation concentrate 10% by weight, significantly reduced by about 26%, Lactobacillus rhamnosus milk cream fermentation 90% by weight 10% by weight of the mixed fermentation broth (N12) of Bifidobacterium bifidum fermentation concentrate was significantly reduced by about 27%, resulting in a decrease in transdermal moisture evaporation (TEWL) compared with the application of Lactobacillus rhamnosus eucream fermentation broth (B2). city It was confirmed that having more excellent. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid Yu cream fermentation broth (N13) was significantly reduced by about 17%, it was confirmed that the amount of transdermal water evaporation (TEWL) slightly lower than when applying the Lactobacillus rhamnosus milk cream fermentation broth (B2) (Table 23).

On the other hand, even in the case of the neck skin as shown in Table 24 below (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 29% significantly reduced the transdermal water evaporation (TEWL), The intermittent sterilized milk cream fermentation broth (N9) was significantly reduced by about 31%, while the mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactobacillus rhamnosus fermentation concentrate was significantly increased by about 35%. In addition, 90% by weight of the Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate 10% by weight of the mixed milk cream fermentation solution (N11) tended to decrease by about 32%. 10% by weight of mixed fermentation broth (N12) of Bifidobacterium non-pidem fermentation concentrate (N12) was significantly reduced by about 31%, resulting in a decrease in transdermal moisture evaporation (TEWL) than when Lactobacillus rhamnosus eucream fermentation broth (B2) was applied.It was confirmed that the better. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid Milk cream fermentation broth (N13) was significantly reduced by about 24%, it was confirmed that the amount of transdermal water evaporation (TEWL) is slightly lower than when applying the Lactobacillus rhamnosus milk cream fermentation broth (B2) (Table 24).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.40 ± 5.83 12.55 ± 3.51 3.84 ± 4.45 3.112 (.009 ^** ) N9 3 18.58 ± 2.71 13.48 ± 1.85 5.10 ± 0.89 9.894 (.010 ^* ) N10 3 15.67 ± 0.90 11.16 ± 1.07 4.50 ± 1.16 6.745 (.021 ^* ) N11 3 20.57 ± 1.98 15.15 ± 1.66 5.42 ± 0.97 9.667 (.011 ^* ) N12 3 20.23 ± 1.95 14.81 ± 3.48 5.42 ± 1.68 5.594 (.031 ^* ) N13 3 18.61 ± 2.30 15.44 ± 1.92 3.17 ± 1.25 4.371 (.049 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.08 ± 7.10 11.38 ± 3.62 4.69 ± 5.57 3.041 (.010 ^* ) N9 3 16.68 ± 3.35 11.48 ± 1.56 5.20 ± 1.83 4.934 (.039 ^* ) N10 3 16.02 ± 3.71 10.48 ± 2.40 5.53 ± 1.37 7.016 (.020 ^* ) N11 3 15.33 ± 2.79 10.50 ± 1.49 4.84 ± 2.92 2.870 (.103) N12 3 17.43 ± 1.57 12.11 ± 1.54 5.32 ± 1.71 5.375 (.032 ^* ) N13 3 18.91 ± 2.27 14.14 ± 2.26 4.77 ± 1.04 5.337 (.033 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

<1-4-5> Check the roughness of the skin surface

After applying the emulsion and lotion prepared in <Example 1-6>, the change in the roughness of the skin surface before and after the test was measured.

As a result, as shown in Table 25, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 8% skin roughness tends to decrease, while intermittent sterilization The reduced milk cream fermentation broth (N9) tends to decrease by about 10%, the mixed milkcream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus fermented liquor and 10% by weight of Lactobacillus rhamnosus fermented concentrate is significantly reduced by 12%, 90% by weight of the Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were reduced by about 11%. 10% by weight of the mixed fermentation broth (N12) of Leeum Vipidum Fermentation Concentrate was significantly reduced by about 10%, which is better in reducing the roughness of the skin surface than when applying Lactobacillus rhamnosus eucream fermentation broth (B2). It was confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) was significantly reduced by about 6%, reducing the roughness of the skin surface somewhat lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 25).

On the other hand, even in the case of the neck skin as shown in Table 26 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 10% significantly reduced skin roughness, compared to the intermittent sterilized milk Cream fermentation broth (N9) was significantly reduced by about 12%, while mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactobacillus rhamnosus fermentation concentrate was reduced by about 13%, Lactobacillus Mixed milk cream fermentation (N11) of 90% by weight of Ramnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate was significantly reduced by about 13%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and Bifidobacterium BP 10% by weight of mixed fermentation broth (N12) was significantly reduced by about 11%, better at reducing the roughness of the skin surface than when applying Lactobacillus rhamnosus eucream fermentation broth (B2). It was confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed a decrease of about 6%, reducing the roughness of the skin surface slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 26). In addition, it was confirmed visually that the roughness was reduced and the skin elasticity was also increased (FIG. 2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 181.41 ± 62.06 166.82 ± 60.85 14.58 ± 30.12 1.746 (.106) N9 3 159.01 ± 20.95 142.78 ± 14.60 16.23 ± 11.23 2.504 (.130) N10 3 165.67 ± 13.22 146.11 ± 20.35 19.56 ± 7.13 4.749 (.042 ^* ) N11 3 155.38 ± 14.20 138.39 ± 13.84 16.99 ± 7.27 4.047 (.056) N12 3 162.71 ± 10.40 146.93 ± 12.52 15.79 ± 4.78 5.725 (.030 ^* ) N13 3 168.22 ± 20.05 158.20 ± 20.82 10.02 ± 2.48 6.996 (.020 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 288.87 ± 76.11 261.19 ± 88.11 27.68 ± 30.24 3.300 (.006 ^** ) N9 3 285.33 ± 50.89 252.50 ± 57.29 32.83 ± 11.41 4.986 (.038 ^* ) N10 3 272.00 ± 28.23 235.83 ± 46.46 36.17 ± 18.89 3.316 (.080) N11 3 255.44 ± 6.87 221.78 ± 17.29 33.67 ± 10.77 5.412 (.033 ^* ) N12 3 226.11 ± 17.49 201.18 ± 9.07 24.93 ± 8.60 5.021 (.038 ^* ) N13 3 224.67 ± 22.89 210.83 ± 16.65 13.83 ± 7.01 3.420 (.076) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

<1-4-6> Skin elasticity change and wrinkle improvement

After applying the emulsion and lotion prepared in <Example 1-6>, the change in the skin elasticity before and after the test was measured and visual evaluation of the change in the wrinkles through the photo before and after the test.

As a result, as shown in Table 27, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) described about 28% significantly increased skin elasticity, intermittent sterilization Milk cream fermentation broth (N9) increased by about 32% significantly, mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus fermented liquor and 10% by weight of Lactobacillus rhamnosus fermented concentrate was significantly increased by 32%, Mixed milk cream fermentation (N11) of 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate was significantly increased by about 33%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation solution and Bifidobacte 10% by weight of the mixed fermentation broth (N12) of 10% by weight of the Leeum Bifiderm fermentation concentrate was significantly increased, which is better in increasing skin elasticity than when applying Lactobacillus rhamnosus eucream fermentation broth (B2). It was confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed an increase of about 19%, and it was confirmed that the skin elasticity was increased slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 27).

On the other hand, in the case of the neck skin as shown in Table 28 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 12% significantly increased skin elasticity, compared to the intermittent sterilized milk Cream fermentation broth (N9) increased by about 14%, mixed milk cream fermentation broth (N10) of 90% by weight of Lactobacillus rhamnosus eucream fermentation and 10% by weight of Lactobacillus rhamnosus fermentation concentrate was significantly increased by about 17%, Lactobacillus 90% by weight of Ramnosus milk cream fermentation broth and 10% by weight of Lactococcus lactis fermentation concentrate were significantly increased by about 21%, 90% by weight of Lactobacillus rhamnosus milk cream fermentation broth and Bifidobacterium BP 10% by weight of mixed fermentation broth (N12) increased significantly by about 19%, indicating that it was better at increasing skin elasticity than when applying Lactobacillus rhamnosus eucream fermentation broth (B2). Confirmed. Meanwhile, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation liquid, 25% by weight of Lactococcus lactis milk cream fermentation liquid, 25% by weight of Lactobacillus gaseri milk cream fermentation liquid, and 25% by weight of Lactobacillus delbruecki milk cream fermentation liquid The milk cream fermentation broth (N13) showed an increase of about 10%, and it was confirmed that the skin elasticity was increased slightly lower than when lactobacillus rhamnosus milk cream fermentation broth (B2) was applied (Table 28).

In addition, it was confirmed with the naked eye that the elasticity is increased and the skin of the thick and narrow wrinkles of the face and neck, which are variously filled, is pulled up and the skin is lifted up (FIG. 3).

Therefore, the intermittent sterile milk cream fermentation broth of the present invention, Lactobacillus rhamnosus milk cream fermentation broth 90% by weight and Lactobacillus rhamnosus fermentation concentrate 10% by weight of mixed milk cream fermentation, Lactobacillus rhamnosus milk cream fermentation 90% by weight and lactose The milk cream fermentation liquid prepared by variously mixed milk cream fermentation liquid of 10% by weight of caucus lactis fermentation concentrate, 90% by weight of lactobacillus rhamnosus milk cream fermentation liquid, and 10% by weight of bifidobacterium bifidum fermentation concentrate Skin and neck Skin surface and oil content, oil retention, skin surface melanin index and skin tone are improved, while whitening effect such as blemishes, blemishes, senile black spots, etc., TEWL And in the prior art of the present inventors in decreasing skin roughness, increasing skin elasticity, decreasing wrinkle depth, and the like. (10-2016-0166775) Significantly higher changes than Lactobacillus rhamnosus milk cream fermentation broth (B2), which contributes more to the prevention and improvement of skin aging, skin damage or decreased skin elasticity and wrinkles, as well as skin whitening effects It was confirmed that.

In addition, a mixture of 25% by weight of Lactobacillus rhamnosus milk cream fermentation broth, 25% by weight of Lactococcus lactis milk cream fermentation broth, 25% by weight of Lactobacillus gaseri milk cream fermentation broth, and 25% by weight of Lactobacillus delbruecki milk cream fermentation broth The milk cream fermentation solution is a whitening effect that increases water retention and oil retention on facial skin and neck skin surface, decreases melanin index on skin surface, improves skin tone, and thins or improves blemishes, blemishes, and aging black spots. A slightly lower rate of change than when applying Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art (10-2016-0166775) in reducing water evaporation (TEWL) and skin roughness, increasing skin elasticity and reducing wrinkle depth. It has been shown to contribute to the prevention and improvement of skin aging, skin damage or skin elasticity, wrinkles, and skin whitening effects. It was.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.39 ± 0.15 0.51 ± 0.16 -0.11 ± 0.11 -3.624 (.003 ^** ) N9 3 0.30 ± 0.04 0.39 ± 0.02 -0.09 ± 0.02 -8.796 (.012 ^* ) N10 3 0.31 ± 0.03 0.41 ± 0.06 -0.10 ± 0.03 -6.064 (.026 ^* ) N11 3 0.35 ± 0.06 0.47 ± 0.07 -0.12 ± 0.03 -5.952 (.027 ^* ) N12 3 0.37 ± 0.03 0.49 ± 0.02 -0.11 ± 0.04 -4.536 (.045 ^* ) N13 3 0.34 ± 0.12 0.41 ± 0.09 -0.07 ± 0.09 -1.278 (.330) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.66 ± 0.16 0.75 ± 0.13 -0.08 ± 0.11 -2.826 (.015 ^* ) N9 3 0.72 ± 0.20 0.82 ± 0.11 -0.10 ± 0.09 -1.873 (.202) N10 3 0.70 ± 0.08 0.82 ± 0.09 -0.12 ± 0.08 -5.352 (.033 ^* ) N11 3 0.68 ± 0.05 0.83 ± 0.06 -0.14 ± 0.02 -10.022 (.009 ^** ) N12 3 0.64 ± 0.05 0.76 ± 0.02 -0.12 ± 0.03 -6.507 (.023 ^* ) N13 3 0.67 ± 0.31 0.74 ± 0.29 -0.07 ± 0.05 -2.326 (.146) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 17.

<Example 2> Preparation of various milk cream medium fermentation broth

<Example 2-1> Preparation of various milk cream medium fermentation broth

Lactobacillus rhamnosus 1 × 10 ⁶ in 1 l of milk cream yeast medium containing 1% by weight of yeast extract (Yeast extract, Becton, Dickinson & Co, Calif., USA) in 99% by weight of milk cream containing more than 35% milk fat After the inoculation of cfu / ㎖ or more, incubation in a constant temperature 37 ℃ incubator for 24 hours to obtain a milk cream yeast fermentation broth (P1).

In addition, 1 × 10 ⁶ Lactobacillus rhamnosus in 1 liter of milk cream MRS medium containing 5 wt% of Lactobacilli MRS broth (Becton, Dickinson & Co, Calif., USA) mixed with 95% by weight of milk cream containing 35% or more milk fat. After the inoculation of cfu / ㎖ or more, incubation in a constant temperature 37 ℃ incubator for more than 24 hours to obtain a milk cream MRS fermentation solution (P2).

Example 2-2 Preparation of Emulsion and Lotion Formulations Containing Various Milk Cream Medium Fermentation Solutions

The milk cream yeast fermentation broth obtained in <Example 2-1>, an emulsion and a lotion formulation containing the milk cream MRS fermentation broth were prepared as follows (Tables 29 to 30).

In addition, emulsions and lotions containing Lactobacillus rhamnosus milk cream fermentation broth containing the Lactobacillus rhamnosus milk cream of <Example 1-2> according to the method described in the prior art of the inventors (10-2016-0166775). Same as emulsion and lotion (B2), was used as a control of the various milk cream fermentation emulsion and lotion.

Ingredient Unit (g) A Olive liquid One Napre One W Fermented sterilized milk cream (P1, P2) 80 Sterile water 18 Total weight 100 Abbreviation: W, water base (P1, fermented milk-cream & yeast broth with KCTC 5033; P2, fermented milk-cream & MRS broth with KCTC 5033); A, additiveswere the same as Table 1.

Ingredient Unit (g) Lotion W Fermented sterilized milk cream (P1, P2) 75 O Grape seed oil 19 Olive derived wax 5 A Napre One Total weight 100 Abbreviation: W, water base were same as Table 30; O, oil base & A, additives were the same as Table 2.

<Experiment 2> Prevention and improvement of skin aging after application of emulsions and lotions containing various milk cream fermentation broths, prevention and improvement of skin damage or prevention and improvement of skin elasticity and wrinkles and improvement of skin whitening

<2-1> Confirmation of changes in moisture content on skin surface

After applying the emulsion and lotion prepared in the <Example 2-2>, the change in the water retention of the skin surface before and after the test was confirmed.

As a result, as shown in Table 31, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 17% significantly increased water retention, compared to Lactobacillus rhamno Sus milk cream yeast fermentation broth (P1) significantly increased about 16%, lactobacillus rhamnosus milk cream MRS fermentation broth (P2) increased about 18% significantly (Table 31).

On the other hand, even in the case of the neck skin as shown in Table 32 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) significantly increased water retention of about 25%, whereas Lactobacillus rhamnosus Milk cream yeast fermentation broth (P1) increased significantly by 24%, and Lactobacillus rhamnosus milk cream fermentation broth (P2) showed a 25% increase in water retention (Table 32).

As a result, it was confirmed that various milk cream fermentation broths also increased water retention on the surface of the skin similarly to the case of applying Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 58.17 ± 6.19 67.83 ± 8.92 -9.65 ± 8.37 -4.161 (.001 ^** ) P1 3 60.32 ± 4.03 70.06 ± 1.17 -9.74 ± 3.22 -5.238 (.035 ^* ) P2 3 63.66 ± 5.90 74.94 ± 9.07 -11.29 ± 4.37 -4.470 (.047 ^* ) ^* p <.05, ^** p <.01
Abbreviation: B2, testing products made from fermented milk cream with KCTC 5033; P1, testing products made from fermented milk-cream & yeast broth with KCTC 5033; P2, testing productsmade from fermented milk-cream & MRS broth with KCTC 5033; N, The number of people in group.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 52.89 ± 5.66 66.01 ± 7.83 -13.12 ± 8.37 -5.651 (.000 ^*** ) P1 3 54.94 ± 1.15 68.11 ± 3.45 -13.17 ± 4.42 -5.164 (.036 ^* ) P2 3 53.32 ± 3.93 66.75 ± 2.08 -13.43 ± 5.85 -3.978 (.058) ^* p <.05, ^** p <.01, ^*** p <.001
Abbreviations were the same as Table 31.

<2-2> Confirmation of oil content change on skin surface

After applying the emulsion and lotion prepared in <Example 2-2>, the change in oil content on the surface of the skin before and after the test was measured.

As a result, as shown in Table 33, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 15% significantly increased oil content, compared to Lactobacillus rhamno Sus milk cream yeast fermentation broth (P1) increased about 14% significantly, lactobacillus rhamnosus milk cream fermentation broth (P2) increased about 14% significantly (Table 33).

On the other hand, even in the case of the neck skin as shown in Table 34 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 12% significantly increased oil content, compared to Lactobacillus rhamnosus The milk cream yeast fermentation broth (P1) increased significantly by about 11%, while the Lactobacillus rhamnosus milk cream fermentation broth (P2) showed an increase in oil content of about 11% (Table 34).

As a result, it was confirmed that various milk cream fermentation broths also increase oil retention on the surface of the skin similarly to the case of applying Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 67.05 ± 6.05 77.41 ± 8.03 -10.35 ± 7.92 -4.714 (.001 ^** ) P1 3 64.61 ± 4.11 73.78 ± 1.26 -9.17 ± 3.69 -4.308 (.049 ^* ) P2 3 66.04 ± 0.86 75.06 ± 2.60 -9.01 ± 3.45 -4.524 (.046 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 33.88 ± 8.07 37.88 ± 7.62 -4.00 ± 4.84 -2.978 (.012 ^* ) P1 3 38.00 ± 4.04 42.33 ± 4.09 -4.33 ± 1.44 -5.200 (.035 ^* ) P2 3 29.56 ± 7.63 32.94 ± 7.50 -3.39 ± 1.46 -4.031 (.056) ^* p <.05
Abbreviations were the same as Table 31.

<2-3> Change of melanin index and whitening effect on skin surface

After applying the emulsion and lotion prepared in <Example 2-2>, the change of the melanin index on the skin surface before and after the test was measured.

As a result, as shown in Table 35, in the case of facial skin, Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art (B2) is about 7% significantly reduced melanin index, Lactobacillus rhamno Sus ucream yeast fermentation broth (P1) was significantly reduced by about 7%, and Lactobacillus rhamnosus eucream MRS fermentation broth (P2) was significantly reduced by about 9% (Mean 35).

On the other hand, even in the case of the neck skin as shown in Table 36 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is reduced by about 4% melanin index, Lactobacillus rhamnosus milk cream Yeast fermentation broth (P1) decreased by about 4%, and Lactobacillus rhamnosus eucream MRS fermentation broth (P2) decreased about 5% significantly in melanin index (Table 36).

As a result, it was confirmed that the various milk cream fermentation broths also reduced the melanin index on the skin surface similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2). In addition, the melanin index of the skin surface was reduced, and the tone of the skin was improved. At the same time, blemishes, blemishes, senile black spots were lightened or improved, and the skin elasticity was also increased.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 158.74 ± 25.93 147.30 ± 33.07 11.43 ± 18.03 2.286 (.041 ^* ) P1 3 155.11 ± 6.09 143.96 ± 9.20 11.15 ± 3.99 4.838 (.040 ^* ) P2 3 164.38 ± 29.33 151.55 ± 28.24 12.82 ± 3.40 6.525 (.023 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 173.38 ± 33.82 166.34 ± 33.63 7.03 ± 13.76 1.843 (.090) P1 3 170.61 ± 15.05 163.61 ± 10.67 7.00 ± 6.25 1.939 (.192) P2 3 174.50 ± 7.00 166.17 ± 5.13 8.33 ± 2.31 6.250 (.025 ^* ) ^* p <.05
Abbreviations were the same as Table 31.

<2-4> Confirmation of changes in TEWL

After applying the emulsion and lotion prepared in Example 2-2, the change in transdermal moisture evaporation (TEWL) before and after the test was measured.

As a result, as shown in Table 37, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 24% significantly reduced transdermal moisture evaporation (TEWL) compared to , Lactobacillus rhamnosus milk cream yeast fermentation broth (P1) significantly decreased by about 24%, Lactobacillus rhamnosus milk cream fermentation broth (P2) decreased by about 23% significantly (TEWL) (Table 37) .

On the other hand, even in the case of the neck skin as shown in Table 38 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 29% significantly reduced transdermal water evaporation (TEWL), Lactobacillus rhamnosus milk cream yeast fermentation broth (P1) was significantly reduced by about 28%, while Lactobacillus rhamnosus milk cream fermentation broth (P2) decreased by about 29% significantly (TEWL) (Table 38).

As a result, it was confirmed that various milk cream fermentation broths also reduced the amount of transdermal water evaporation (TEWL) similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.40 ± 5.83 12.55 ± 3.51 3.84 ± 4.45 3.112 (.009 ^** ) P1 3 16.32 ± 1.22 12.44 ± 1.23 3.88 ± 0.69 9.749 (.011 ^* ) P2 3 15.27 ± 2.71 11.82 ± 0.65 3.44 ± 2.79 7.521 (.017 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.08 ± 7.10 11.38 ± 3.62 4.69 ± 5.57 3.041 (.010 ^* ) P1 3 16.57 ± 1.36 11.99 ± 2.44 4.58 ± 1.63 4.860 (.040 ^* ) P2 3 18.00 ± 2.25 12.72 ± 1.20 5.28 ± 1.82 5.018 (.038 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

<2-5> Check the roughness of the skin surface

After applying the emulsion and lotion prepared in <Example 2-2>, the change in the roughness of the skin surface before and after the test was measured.

As a result, as shown in Table 39, in the case of facial skin, Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art (B2) reduced about 8% skin roughness, whereas Lactobacillus rhamnosus oil Cream yeast fermentation (P1) was significantly reduced by about 8%, Lactobacillus rhamnosus milk cream MRS fermentation (P2) showed about 8% skin roughness tended to decrease (Table 39).

On the other hand, even in the case of the neck skin as shown in Table 40 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 10% significantly reduced skin roughness, compared to Lactobacillus rhamnosus The milk cream yeast fermentation broth (P1) was significantly reduced by about 10%, while the Lactobacillus rhamnosus milk cream fermentation broth (P2) showed about 10% skin roughness (Table 40).

As a result, it was confirmed that various milk cream fermentation broths also reduced the roughness of the skin surface similarly to the case of applying the Lactobacillus rhamnosus milk cream fermentation broth (B2).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 181.41 ± 62.06 166.82 ± 60.85 14.58 ± 30.12 1.746 (.106) P1 3 185.33 ± 35.76 169.74 ± 38.42 15.59 ± 6.12 4.416 (.048 ^* ) P2 3 189.78 ± 49.50 173.89 ± 37.79 15.89 ± 11.74 2.343 (.144) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 288.87 ± 76.11 261.19 ± 88.11 27.68 ± 30.24 3.300 (.006 ^** ) P1 3 324.00 ± 21.59 291.44 ± 20.42 32.56 ± 7.95 7.094 (.019 ^* ) P2 3 268.33 ± 54.52 242.83 ± 47.37 25.50 ± 14.31 3.087 (.091) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

<2-6> Confirmation of skin elasticity change and wrinkle improvement

After applying the emulsion and lotion prepared in <Example 2-2>, the change in skin elasticity before and after the test was measured, and visual evaluation of the change in wrinkles was carried out by photographing before and after the test.

As a result, as shown in Table 41 below, in the case of facial skin, Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the related art (28-2016-0166775) significantly increased skin elasticity, whereas Lactobacillus rhamno increased approximately 28%. Sus ucream yeast fermentation broth (P1) increased about 28% significantly, and Lactobacillus rhamnosus milk cream fermentation broth (P2) increased about 28% significantly (Table 41).

On the other hand, even in the case of the neck skin as shown in Table 42 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 12% significantly increased skin elasticity, Lactobacillus rhamnosus The milk cream yeast fermentation broth (P1) showed an increase of about 12% and the Lactobacillus rhamnosus milk cream fermentation broth (P2) showed an increase of about 13% of skin elasticity (Table 42).

In addition, it was visually confirmed that the various thick and narrow wrinkles of the face and neck were filled, and the stretched skin was lifted and looked tight.

As a result, various milk cream fermentation broths not only increase skin elasticity but also reduce the depth of wrinkles through visual evaluation similarly to the case of applying Lactobacillus rhamnosus milk cream fermentation broth (B2).

Therefore, the various milk cream medium fermentation broths of the present invention have increased moisture retention and oil retention on the facial skin and neck skin surface, melanin index reduction on the skin surface, and skin tone are improved, and the blemishes, blemishes, senile black spots, etc. are light. (10-2016-0166775) Lactobacillus rhamnosus eucream fermentation solution described in the prior art of the present inventors in terms of the whitening effect that is produced or improved, reduced transdermal moisture evaporation (TEWL) and skin roughness, increased skin elasticity, and reduced wrinkle depth (10-2016-0166775) By changing similarly to the case of applying B2), it was confirmed that the skin aging, skin damage or skin elasticity lowering and contribute to the prevention and improvement of wrinkles and skin whitening effect.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.39 ± 0.15 0.51 ± 0.16 -0.11 ± 0.11 -3.624 (.003 ^** ) P1 3 0.53 ± 0.04 0.68 ± 0.01 -0.15 ± 0.04 -6.538 (.023 ^* ) P2 3 0.47 ± 0.08 0.60 ± 0.09 -0.13 ± 0.02 -9.466 (.011 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.66 ± 0.16 0.75 ± 0.13 -0.08 ± 0.11 -2.826 (.015 ^* ) P1 3 0.54 ± 0.03 0.61 ± 0.06 -0.07 ± 0.03 -3.662 (.067) P2 3 0.70 ± 0.06 0.79 ± 0.08 -0.09 ± 0.04 -3.549 (.071) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 31.

Example 3 Preparation of Lactobacillus rhamnosus oil cream fermentation solution at the same time as taking oral Lactobacillus rhamnosus mixed bacteria or oral Lactobacillus rhamnosus mixed bacteria

<Example 3-1> Preparation of oral Lactobacillus rhamnosus mixed bacteria capsule

After inoculating 1 × 10 ⁶ cfu / ml or more of Lactobacilli MRS or Lactobacillus rhamnosus (KCTC 5033) preincubated in 1 L of skim milk in the same manner as in <Example 1-5>, in a constant temperature 37 ° C. incubator Incubation for 24 hours or more to obtain a Lactobacillus rhamnosus fermentation broth.

Thereafter, the Lactobacillus rhamnosus fermentation broth was heated at 60 ° C. or lower for at least 1 hour, concentrated under reduced pressure, and lyophilized to obtain powder, which was used as a Lactobacillus rhamnosus viable cell.

In addition, in order to kill the live bacteria of the Lactobacillus rhamnosus fermentation broth, after performing intermittent sterilization (Tyndallization) which is heated for 15 minutes or more at a constant air pressure at 80 ℃ or more and concentrated under reduced pressure by heating at 60 ℃ or less for 1 hour Lyophilized powder was used as Lactobacillus rhamnosus bacteria.

Oral Lactobacillus rhamnosus mixed bacteria for this experiment is prepared by mixing 50% by weight of live cells + 50% by weight of Lactobacillus rhamnosus bacillus and then filling into capsules, the dose is 500mg / capsule, the number of viable cells per capsule Was set at 5.0 × 10 ¹⁰ CFU or more, and the number of dead bacteria was set at 5.0 × 10 ¹⁰ CFU or more, and the total weight was 10.0 × 10 ¹⁰ CFU or more.

As a control, oral Lactobacillus rhamnosus probiotics were filled into the capsule with 100% by weight of Lactobacillus rhamnosus probiotic, the dose was 500mg / capsule, and the number of viable cells per capsule was set at 10.0 × 10 ¹⁰ CFU or more. The Lactobacillus rhamnosus bacillus was filled into the capsule with 100% by weight of Lactobacillus rhamnosus bacillus, but the dose was 500mg / capsule, the number of bacteria per capsule was determined to be 10.0 × 10 ¹⁰ CFU or more.

In addition, as a milk cream fermentation solution to be applied simultaneously with the control group and mixed bacteria for the experiment, according to the method described in the prior art (10-2016-0166775), Lactobacillus rhamnosus milk cream fermentation broth (B2) was used. The Lactobacillus rhamnosus was inoculated with 1 × 10 ⁶ cfu / ml of Lactobacillus rhamnosus strain pre-cultured in 1 liter in milk cream containing more than 35% milk fat, and then incubated for 72 hours in an incubator at 37 ° C. Fermentation broth was obtained.

Example 3-2 Preparation of Emulsion and Lotion Formulation Containing Milk Cream Fermentation Solution

The emulsion and lotion (B2) containing the Lactobacillus rhamnosus eucream fermentation solution to be applied at the same time as taking the Lactobacillus rhamnosus mixed bacteria obtained in <Example 3-1> according to the method described in the prior art (10-2016 -0166775), 1% by weight of olive liquid and 1% by weight of napri as an additive to an aqueous base obtained by mixing 80% by weight of Lactobacillus rhamnosus milk cream fermentation broth obtained in <Example 1-1> and 18% by weight of distilled water Emulsion was prepared by emulsification, emulsifying 75% by weight of the Lactobacillus rhamnosus milk cream fermentation broth obtained in <Example 1-1> with an aqueous base, 18% by weight of grape seed oil and 5% by weight of olive-derived wax as an oily base. Then, a lotion was prepared by blending 1% by weight of napri.

<Experiment 3> Prevention and improvement of skin aging, prevention and improvement of skin damage or skin elasticity after taking oral Lactobacillus rhamnosus mixed bacteria or application of oral Lactobacillus rhamnosus mixed bacteria at the same time Prevention and improvement of deterioration and wrinkles and confirmation of skin whitening effect

Experimental Example 3-1 Confirmation of Changes in Water Retention on the Skin Surface

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change in the water retention of the skin surface was confirmed.

As a result, as shown in Table 43, in the case of facial skin, (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art about 17% significantly increased water retention, oral lactose When taking Bacillus rhamnosus probiotic capsules (R1), increase by about 6%, when using Bacillus capsules (R2), increase by about 5%, and when using mixed bacteria capsules (R3), by about 11%. Water retention increased significantly. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria at the same time applying a lotion containing milk cream fermentation solution (R4) it was confirmed that about 19% significantly increased water retention (Table 43).

On the other hand, even in the case of the neck skin as shown in Table 44 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 25% significantly increased water retention, compared to oral lactobacillus About 11% increase in R. aeruginosa capsules (R1), about 10% significantly in the case of inoculation (R2), about 17% in the case of mixed bacteria capsules (R3) Each showed a trend. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria at the same time applying a lotion containing milk cream fermentation solution (R4) it was confirmed that about 26% significantly increased water retention (Table 44).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 58.17 ± 6.19 67.83 ± 8.92 -9.65 ± 8.37 -4.161 (.001 ^** ) R1 3 59.26 ± 4.81 62.93 ± 2.83 -3.67 ± 1.98 -3.209 (.085) R2 3 60.06 ± 0.35 63.28 ± 1.49 -3.22 ± 1.56 -3.572 (.070) R3 3 45.96 ± 3.71 59.58 ± 0.89 -6.01 ± 2.13 -4.885 (.039 ^* ) R4 3 62.44 ± 6.10 74.12 ± 9.63 -11.68 ± 3.86 -5.234 (.035 ^* ) ^* p <.05, ^** p <.01
Abbreviation: B2, testing products made from fermented milk cream with KCTC 5033; R1, ate oral L. rhamnosus, live cells; R2, ate oral L. rhamnosus , dead cells; R3, ate oral L. rhamnosus, mixed cells; R4, ate oral L. rhamnosus , mixed cells and applied the testing productsmade from fermented milk cream with KCTC 5033with on skin .; N, The number of people in group.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 52.89 ± 5.66 66.01 ± 7.83 -13.12 ± 8.37 -5.651 (.000 ^*** ) R1 3 60.64 ± 6.73 67.60 ± 6.45 -6.96 ± 2.61 -4.613 (.044 ^* ) R2 3 58.67 ± 1.29 64.32 ± 1.75 -5.65 ± 2.11 -4.643 (.043 ^* ) R3 3 49.30 ± 3.35 57.67 ± 6.54 -8.37 ± 5.41 -2.679 (.116) R4 3 53.08 ± 4.15 67.00 ± 3.18 -13.92 ± 4.46 -5.408 (.033 ^* ) ^* p <.05, ^*** p <.001
Abbreviations were the same as Table 43.

Experimental Example 3-2 Confirmation of Change in Oil Retention on Skin Surface

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change of oil content on the skin surface was measured.

As a result, as shown in Table 45, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 15% significantly increased the oil content, while oral lactose When taking Bacillus rhamnosus probiotic capsules (R1), increase by about 4%, when using Bacillus capsules (R2), increase by about 4%, and when using mixed bacteria capsules (R3), about 9%. There was a tendency to increase. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and the lotion containing the milk cream fermentation broth (R4) was increased about 19% significantly (Table 45).

On the other hand, even in the case of the neck skin as shown in Table 46 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 12% significantly increased the oil content, oral lactobacillus 4% significantly increased when taking R. aeruginosa capsules (R1), about 4% increased when taking R. aeruginosa capsules (R2), 7% when taking mixed bacteria capsules (R3) Increased. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and a lotion containing a milk cream fermentation solution was applied (R4), the oil content increased significantly by about 13% (Table 46).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 67.05 ± 6.05 77.41 ± 8.03 -10.35 ± 7.92 -4.714 (.001 ^** ) R1 3 61.89 ± 2.12 64.19 ± 2.97 -2.30 ± 2.17 -1.836 (.208) R2 3 61.00 ± 5.04 63.33 ± 2.73 -2.33 ± 3.06 -1.323 (.317) R3 3 63.33 ± 6.08 68.76 ± 4.19 -5.42 ± 2.53 -3.709 (.066) R4 3 61.22 ± 1.87 73.04 ± 2.13 -11.81 ± 2.33 -8.777 (.013 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 33.88 ± 8.07 37.88 ± 7.62 -4.00 ± 4.84 -2.978 (.012 ^* ) R1 3 28.11 ± 3.02 29.17 ± 2.64 -1.06 ± 0.40 -4.578 (.045 ^* ) R2 3 28.00 ± 3.50 29.03 ± 3.76 -1.03 ± 0.30 -5.939 (.027 ^* ) R3 3 42.00 ± 2.18 45.10 ± 2.36 -3.10 ± 0.86 -6.243 (.025 ^* ) R4 3 37.83 ± 5.06 42.83 ± 3.88 -5.00 ± 1.50 -5.774 (.029 ^* ) ^* p <.05
Abbreviations were the same as Table 43.

Experimental Example 3-3 Melanin Index Change and Whitening Effect on the Skin Surface

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change of melanin index on the skin surface was measured.

As a result, as shown in Table 47, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 7% significantly reduced melanin index, oral lactose compared to When taking Bacillus rhamnosus probiotic capsules (R1), decrease by about 2%, when using Bacillus capsules (R2), by about 3%, and when using mixed bacteria capsules (R3), about 7%. The decrease tendency was shown respectively. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria and applying lotion containing milk cream fermentation solution (R4), the melanin index was significantly reduced by about 13% (Table 47).

On the other hand, even in the case of the neck skin as shown in Table 48 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 4% reduced melanin index, oral Lactobacillus rhamnosus In the case of taking probiotic capsules (R1), there was a decrease of about 1%, and in the case of inoculation capsules (R2), there was a decrease of about 1%. Decreased. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria and applying a lotion containing milk cream fermentation solution (R4), the melanin index was significantly reduced by about 9% (Table 48). In addition, the melanin index of the skin surface was reduced, and the tone of the skin was improved. At the same time, blemishes, blemishes, senile black spots were lightened or improved, and the skin elasticity was also increased.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 158.74 ± 25.93 147.30 ± 33.07 11.43 ± 18.03 2.286 (.041 ^* ) R1 3 148.81 ± 5.67 145.56 ± 3.93 3.26 ± 1.99 2.839 (.105) R2 3 175.44 ± 13.27 170.22 ± 11.55 5.22 ± 2.41 3.751 (.064) R3 3 188.89 ± 15.22 176.19 ± 9.99 12.70 ± 5.80 3.796 (.063) R4 3 175.44 ± 19.17 153.44 ± 16.06 22.00 ± 5.67 6.724 (.021 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 173.38 ± 33.82 166.34 ± 33.63 7.03 ± 13.76 1.843 (.090) R1 3 158.61 ± 5.86 156.54 ± 4.40 2.07 ± 1.49 2.408 (.138) R2 3 180.17 ± 6.93 177.61 ± 5.22 2.56 ± 2.40 1.851 (.205) R3 3 179.50 ± 10.44 173.00 ± 11.72 6.50 ± 2.18 5.166 (.036 ^* ) R4 3 169.50 ± 7.26 155.09 ± 10.89 14.41 ± 3.73 6.695 (.022 ^* ) ^* p <.05
Abbreviations were the same as Table 43.

Experimental Example 3-4 Confirmation of Changes in Transdermal Water Evaporation (TEWL)

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change in transdermal moisture evaporation (TEWL) was measured.

As a result, as shown in Table 49, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art about 24% significantly reduced the amount of transdermal water evaporation (TEWL) compared to , Oral Lactobacillus rhamnosus probiotic capsules (R1) about 8% reduction tendency, when taking the Bacillus capsules (R2) about 10% reduction tendency, mixed bacteria capsules (R3) There was a significant decrease of about 17%. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria and applying lotion containing milk cream fermentation broth (R4), the transdermal water evaporation (TEWL) was decreased by about 26% (Table 49).

On the other hand, even in the case of the neck skin as shown in Table 50 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) of about 29% significantly reduced the amount of transdermal water evaporation (TEWL), When taking oral Lactobacillus rhamnosus probiotic capsules (R1) about 12% decrease, when taking the dead bacterium capsule (R2) about 13% decrease, when taking mixed bacteria capsules (R3) The decrease was about 19%. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and the lotion containing the milk cream fermentation broth (R4) was decreased by about 32% significantly (TEWL) (Table 50).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.40 ± 5.83 12.55 ± 3.51 3.84 ± 4.45 3.112 (.009 ^** ) R1 3 14.02 ± 1.22 12.90 ± 0.89 1.12 ± 0.67 2.911 (.101) R2 3 15.01 ± 1.72 13.58 ± 0.57 1.43 ± 1.15 2.165 (.163) R3 3 14.67 ± 1.73 12.16 ± 1.82 2.50 ± 0.94 4.589 (.044 ^* ) R4 3 14.21 ± 1.14 10.52 ± 0.62 3.69 ± 1.34 4.774 (.041 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 16.08 ± 7.10 11.38 ± 3.62 4.69 ± 5.57 3.041 (.010 ^* ) R1 3 16.04 ± 3.15 14.15 ± 2.90 1.90 ± 1.02 3.220 (.084) R2 3 18.08 ± 0.55 15.68 ± 1.55 2.41 ± 1.10 3.789 (.063) R3 3 16.02 ± 0.30 12.98 ± 1.82 3.03 ± 1.53 3.427 (.076) R4 3 17.37 ± 1.08 11.82 ± 0.23 5.55 ± 1.02 9.415 (.011 ^* ) ^* p <.05
Abbreviations were the same as Table 43.

Experimental Example 3-5 Confirmation of Changes in Roughness of Skin Surface

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change in the roughness of the skin surface was measured.

As a result, as shown in Table 51, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 8% skin roughness tends to decrease compared to the oral use, When taking Lactobacillus rhamnosus probiotic capsules (R1) about 2% decrease, when using dead bacterium capsules (R2) about 2% reduction, when using mixed bacterial capsules (R3) about 5% The percentage decrease was shown, respectively. On the other hand, when taking oral Lactobacillus rhamnosus mixed bacteria and applying a lotion containing milk cream fermentation broth (R4) showed a rough tendency of roughness of about 10% (Table 51).

On the other hand, even in the case of the neck skin as shown in Table 52 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) is about 10% significantly reduced skin roughness, compared to oral When taking Lactobacillus rhamnosus viable capsule (R1), about 2% decrease, when taking the dead bacterium capsule (R2), about 2%, and when taking mixed bacteria capsule (R3) There was a 5% reduction trend. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and a lotion containing a milk cream fermentation solution was applied (R4), about 11% skin roughness tended to decrease (Table 52).

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 181.41 ± 62.06 166.82 ± 60.85 14.58 ± 30.12 1.746 (.106) R1 3 182.22 ± 5.40 178.51 ± 6.61 3.71 ± 1.84 2.000 (.073) R2 3 199.22 ± 58.74 196.00 ± 60.05 3.22 ± 1.35 4.143 (.054) R3 3 188.67 ± 22.06 179.50 ± 26.44 9.16 ± 5.73 2.769 (.109) R4 3 149.34 ± 23.45 133.78 ± 19.48 15.56 ± 6.85 3.934 (.059) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 288.87 ± 76.11 261.19 ± 88.11 27.68 ± 30.24 3.300 (.006 ^** ) R1 3 227.00 ± 28.60 221.61 ± 28.78 5.39 ± 2.87 3.248 (.083) R2 3 219.33 ± 55.78 214.93 ± 51.57 4.41 ± 4.43 1.725 (.227) R3 3 264.35 ± 38.25 251.07 ± 37.38 13.28 ± 8.30 2.770 (.109) R4 3 228.67 ± 15.00 202.50 ± 3.22 26.17 ± 11.84 3.829 (.062) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

<3-6> Confirmation of skin elasticity change and wrinkle improvement

After taking oral Lactobacillus rhamnosus live bacteria, dead bacteria or mixed bacteria prepared in <Example 3-1> or at the same time taking the mixed bacteria and applying the emulsion and lotion prepared in <Example 3-2>, before and after the test The change in skin elasticity was measured and visual evaluation of the change in wrinkles was made by photographing before and after the test.

As a result, as shown in Table 53, in the case of facial skin (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art about 28% significantly increased skin elasticity, oral lactose When taking Bacillus rhamnosus probiotic capsules (R1) increased by about 5%, when using Bacillus capsules (R2), increased by about 7%, and when taking mixed bacteria capsules (R3) by about 21%. The increase tendency was shown respectively. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and a lotion containing a milk cream fermentation solution was applied (R4), skin elasticity was significantly increased about 32% (Table 53).

On the other hand, in the case of neck skin as shown in Table 54 (10-2016-0166775) Lactobacillus rhamnosus milk cream fermentation broth (B2) about 12% significantly increased skin elasticity, oral lactobacillus Increased by about 2% in R. nasal capsules (R1), increased by about 5% when inoculated (R2), and about 7% in mixed capsules (R3). Each showed a trend. On the other hand, when the oral Lactobacillus rhamnosus mixed bacteria were applied and a lotion containing a milk cream fermentation solution was applied (R4), skin elasticity was significantly increased by about 13% (Table 54). In addition, it was visually confirmed that the various thick and narrow wrinkles of the face and neck were filled, and the stretched skin was lifted and looked tight.

Therefore, when oral Lactobacillus rhamnosus live bacteria or dead bacteria were taken, the Lactobacillus rhamnosus milk cream fermentation broth (B2) was not applied, but it had a positive effect on the prevention and improvement of skin damage or skin aging. In addition, when the mixed bacteria were taken, the change was much higher than that, and it was confirmed that it contributes to the skin aging, skin damage or skin elasticity reduction, prevention and improvement of wrinkles, and skin whitening effect.

In particular, when the lotion containing the milk cream fermentation solution was applied at the same time as taking the mixed bacteria, the facial skin and the skin than the case where the lactobacillus rhamnosus milk cream fermentation broth (B2) described in the prior art of the present inventors was applied Whitening effect of thinning or improving blemishes, blemishes, senile black spots, etc. at the same time as water retention and oil retention of neck skin surface is increased, melanin index on skin surface is improved and skin tone is improved, TEWL and skin By reducing the roughness, increasing the skin elasticity, and reducing the wrinkle depth, by changing significantly higher than when applying the Lactobacillus rhamnosus milk cream fermentation broth (B2) described in our prior art (10-2016-0166775) , Skin aging, skin damage or decreased skin elasticity and wrinkles prevention and improvement and contributes to the skin whitening effect .

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.39 ± 0.15 0.51 ± 0.16 -0.11 ± 0.11 -3.624 (.003 ^** ) R1 3 0.38 ± 0.01 0.40 ± 0.02 -0.02 ± 0.01 -2.479 (.131) R2 3 0.40 ± 0.09 0.42 ± 0.11 -0.03 ± 0.01 -3.694 (.066) R3 3 0.41 ± 0.06 0.48 ± 0.03 -0.07 ± 0.03 -4.185 (.053) R4 3 0.29 ± 0.08 0.38 ± 0.12 -0.09 ± 0.04 -4.304 (.049 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Group N Measurement
(Pean ± SD) Analysis of variance Before After t ₁ -t ₂ (P ± SD) t (p) B2 13 0.66 ± 0.16 0.75 ± 0.13 -0.08 ± 0.11 -2.826 (.015 ^* ) R1 3 0.69 ± 0.03 0.70 ± 0.04 -0.02 ± 0.01 -4.048 (.056) R2 3 0.71 ± 0.05 0.75 ± 0.03 -0.03 ± 0.03 -2.157 (.164) R3 3 0.59 ± 0.02 0.63 ± 0.04 -0.04 ± 0.02 -3.617 (.069) R4 3 0.47 ± 0.06 0.53 ± 0.06 -0.06 ± 0.02 -4.960 (.038 ^* ) ^* p <.05, ^** p <.01
Abbreviations were the same as Table 43.

Claims (22)

Lactococcus lactis, Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckiisubsp. Bulgaricus, Lactobacillus ruterus rebacillus For preventing and improving skin damage including milk-cream fermentation broth of at least one strain selected from the group consisting of Lactobacillus fermentum and Bifidobacterium bifidum as an active ingredient; For preventing and improving skin elasticity and wrinkles; And at least one cosmetic composition selected from the group consisting of whitening for reducing melanin levels on the skin surface. The medium according to claim 1, wherein the composition comprises milk, skim milk, Lactobacilli MRS medium, lysogeny broth medium, R2A medium (MB-R2230) and casamino acid. Lactococcus lactis (Lactococcus lactis), Lactobacillus plantarum, Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus delbrueckii (Lactobacillus delbrueckiisubsp. fermented with at least one strain selected from the group consisting of bulgaricus, Lactobacillus reuteri, Lactobacillus fermentum and Bifidobacterium bifidum. After the addition or fermentation of the fermentation is concentrated under reduced pressure after intermittent sterilization (Tyndallization), cosmetic composition, characterized in that the addition further . delete delete delete The method of claim 1, wherein the milk cream fermentation broth is selected from the group consisting of the intermittent sterilization (Tyndallization) treatment, the intermittent sterilization (Tyndallization) further treatment of the milk cream fermentation broth and further treatment of the reduced pressure lactic acid bacteria fermentation broth A composition characterized in that at least one treatment has been carried out. According to claim 1, The milk cream fermentation broth, milk cream (milk), milk (milk), skim milk (skim-milk), yeast extract (Yeast extract), Lactobacilli MRS medium, LB (lysogeny broth) medium , Lactococcus lactis in the milk cream medium obtained after treating the milk cream to at least one medium selected from the group consisting of R2A medium (MB-R2230) and a medium containing casamino acid (casamino acid), Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckiisubsp.bulgaricus, Lactobacillus reuteri, Lactobacillus fermentum bimentum fermentum fermentation A composition characterized in that it is fermented with one or more strains selected from the group consisting of bilium (Bifidobacterium bifidum). According to claim 1, wherein the milk cream (milk-cream) is a milk fat separated from milk or milk, single cream, low-fat cream (Extra light cream), milk cream (Light cream), Double cream (Double) Cream, Table cream (Table cream), Sour cream (Sour cream), Whipping cream (Whipping cream) and the composition characterized in that at least one member selected from the group consisting of powdered milk cream. According to claim 8, wherein the milk (milk) is characterized in that at least one selected from the group consisting of crude oil, nonfat milk, low fat and skim milk added to 1 parts by weight or less, the milk is cow (cow) ), Sheep, goat (goat), horse (horse), donkey (donkey), buffalo (water buffalo), or camel (camel) composition characterized in that the milk derived from one or more mammals. delete The method of claim 1, wherein the skin damage comprises at least one effect selected from the group consisting of increased water retention on the surface of the skin, increased oil retention and reduced transdermal moisture evaporation (TEWL), reduced skin roughness, and enhanced skin flexibility. At least one effect selected from the group, wherein the composition is characterized by lowering skin sensitivity and preventing or improving damage to the skin barrier. delete delete delete Lactococcus lactis, Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckiisubsp. Bulgaricus, Lactobacillus ruterus rebacillus For preventing and improving skin damage including milk-cream fermentation broth of at least one strain selected from the group consisting of Lactobacillus fermentum and Bifidobacterium bifidum as an active ingredient; For preventing and improving skin elasticity and wrinkles; And at least one skin external preparation selected from the group consisting of whitening for the skin surface by decreasing melanin levels. Lactococcus lactis, Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckiisubsp. Bulgaricus, Lactobacillus ruterus rebacillus For preventing and improving skin damage including fermentation broth of at least one strain selected from the group consisting of Lactobacillus fermentum and Bifidobacterium bifidum as an active ingredient; For preventing and improving skin elasticity and wrinkles; And at least one food composition selected from the group consisting of whitening agents by decreasing melanin levels on the skin surface. Lactococcus lactis, Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckiisubsp. Bulgaricus, Lactobacillus ruterus rebacillus Culturing in at least one strain selected from the group consisting of Lactobacillus fermentum and Bifidobacterium bifidum in a cream medium; comprising, preventing and improving skin damage; The effect of preventing and improving skin elasticity and wrinkles; And a process for producing a milk cream fermentation broth having a whitening effect by reducing melanin levels on the skin surface. The method of claim 17, wherein the milk cream fermentation broth is milk-cream, milk, skim-milk, Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium ( MB-R2230), culturing with at least one medium selected from the group consisting of casamino acid containing medium; further comprising, preventing and improving skin damage; The effect of preventing and improving skin elasticity and wrinkles; And a process for producing a milk cream fermentation broth having a whitening effect by reducing melanin levels on the skin surface. According to claim 17, Lactococcus lactis (Lactococcus lactis), Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus delbrueckii (Lactobacillus delbrueckiisubsp. One or more strains selected from the group consisting of bulgaricus, Lactobacillus reuteri, Lactobacillus fermentum, and Bifidobacterium bifidum are milk-cream, milk ( cultured in at least one medium selected from the group consisting of milk, skim milk, Lactobacilli MRS medium, lysogeny broth medium, R2A medium (MB-R2230), and casamino acid Concentrating under reduced pressure; further comprising, preventing and improving skin damages; The effect of preventing and improving skin elasticity and wrinkles; And a process for producing a milk cream fermentation broth having a whitening effect by reducing melanin levels on the skin surface. 18. The method of claim 17, wherein the method is selected from the group consisting of treating the milk cream fermentation broth (Tyndallization), treating the milk cream fermentation broth (Tyndallized) milk cream fermentation broth and concentrated concentrated lactic acid bacteria fermentation broth Milk cream fermentation broth production method characterized in that it further comprises one or more treatment steps. The method of claim 17, wherein the milk cream medium is milk cream (milk), milk (milk), skim milk (skim-milk), yeast extract (Yeast extract), MRS broth, LB medium, R2A medium, casein It is a milk cream medium obtained after treating at least one selected from the group containing a cascade (casamino acid) to the milk cream. 18. The method of claim 17, comprising encapsulating the milk cream fermentation broth for oral use.

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