KR102015377B1 - a fermented composite with the function of whitening, antioxidation and wrinkle care - Google Patents

Abstract

The present invention relates to a natural composition having whitening antioxidant effect and wrinkle-reducing effect, and more specifically, to a fermented composition having whitening antioxidant effect and wrinkle-reducing effect, using strawberry leaves and stems. The present invention provides a method for preparing a fermented composition having whitening antioxidant effect and wrinkle-reducing effect, the method comprising: (step 1) placing and boiling strawberry leaves and stems in distilled water; and (step 2) adding a bacterial mixture to the boiled mixture solution of the strawberry stems and leaves, followed by heating and fermenting, to produce a fermented composition. In addition, the present invention provides a method for preparing a fermented composition having whitening antioxidant effect and wrinkle-reducing effect, the method comprising: mixing 200-2,000 parts by weight of distilled water with 100 parts by weight of a mixture of strawberry stems and leaves, and boiling the mixture for 30 minutes to two hours; and mixing a bacterial mixture of 100-500 ppm (parts per million) with the boiled mixture solution of the strawberry stems and leaves, followed by fermenting for 30-48 hours, to form a fermented product. In addition, the present invention provides a fermented composition prepared by the method, which has whitening antioxidant effect and wrinkle-reducing effect.

Description

Fermentation composition with whitening antioxidant and anti-wrinkle function {a fermented composite with the function of whitening, antioxidation and wrinkle care}

The present invention relates to a natural composition having a whitening antioxidant and anti-wrinkle function, and specifically, to a fermentation composition having a whitening anti-oxidant and anti-wrinkle function using strawberry mouth and stem.

Human skin has various physicochemical changes in the aging process, and the causes are largely divided into internal aging and photo-aging. Free radicals may be activated by UV rays, stress, disease conditions, environmental factors, wounds, and aging. If this condition is exacerbated, it destroys antioxidant defenses in vivo and damages cells and tissues. And aging. That is, lipids, proteins, polysaccharides and nucleic acids, which are major constituents of the skin, are oxidized to destroy skin cells and tissues, resulting in skin aging.

In particular, the oxidation of proteins is caused by severe cuts in the skin's connective tissues such as collagen, hyaluronic acid, elastin, proteoglycan and fibronectin, resulting in severe over-inflammatory reactions and skin elasticity. If this is exacerbated, mutations in the DNA can lead to mutations, cancer and reduced immune function. Therefore, it protects the cell membrane by eliminating the free radicals generated by metabolic process of the body, UV irradiation, and inflammatory reactions.Also, damaged cells must be regenerated by active metabolism to proliferate the cells. Can restore and maintain healthy skin.

Aging involves not only free radicals, but also an enzyme called MMP. In vivo, the synthesis and degradation of extracellular substrates such as collagen is properly regulated, but the synthesis decreases as aging progresses, and the substrate metalloproteinase, an enzyme that degrades collagen ( MMP) expression is promoted, the elasticity of the skin is reduced, wrinkles are formed. Ultraviolet irradiation also activates these degrading enzymes.

Therefore, studies on anti-aging and anti-wrinkle materials have been actively conducted, but existing chemicals have been restricted in use due to various problems such as toxicity, low activity, limit of use and side effects of overdose. As part of the development of less promising materials, researches on extracting active ingredients from natural plants are active. However, even in the case of natural products, there are many problems in using more than the effective concentration in cosmetics or pharmaceuticals in terms of safety, the possibility of discoloration stability, and does not produce a satisfactory effect.

Ulmus davidiana var japonica is an immunosuppressive agent (Korean Patent No. 10-0247567), an anti-tumor, anti-inflammatory composition (Korean Patent No. 10-0065297), whitening using the elm extract as a bark of the elm tree root. There are studies on cosmetic compositions (Korean Patent No. 10-0348822), cosmetic detergent compositions (Korean Patent No. 10-0163118), and edible beverages. It has been studied by the inventors. (Korean Registered Patent No. 10-0439939)

 Among starfish, extracts such as Asterina amurensis or Starfish (Asterina pectinifera) are used for whitening and UV protection (Korean Patent Publication No. 2011-0044485) and antioxidant, anti-wrinkle, anti-acne and anti-inflammatory effects (Korea Research is being made to utilize as a functional food material and functional cosmetics material, such as Patent Publication No. 2009-0025422).

In addition, Korean Patent No. 0987518 inoculates Bacillus subtilis to a medium containing soy extract and folic acid to ferment in aerobic anaerobic conditions, and removes a substance having a molecular weight of 500 kDa or less after fermentation. It discloses a cosmetic composition having a collagen biosynthesis promoting effect, including, and Korean Laid-open Patent No. 2010-0020124 effective soybean fermented product by the composite kimchi lactic acid bacteria excellent vitamin and nutrients compared to the soybean fermented product by a single strain The present invention discloses a cosmetic composition effective for improving wrinkles as a component, and Korean Laid-Open Patent Publication No. 2011-0041178 discloses a fermented product obtained by fermenting a mixture of germinated soybean sesame seeds with Baekkukyun, Hwangkukyun and Bacillus subtilis as an active ingredient. An effective cosmetic composition is disclosed.

The prior art and the prior art, although there are aspects that are effective in improving wrinkles using natural materials, there is a lack of efficacy in whitening and antioxidant bar,

The present invention is to provide a fermentation composition having a whitening antioxidant and anti-wrinkle function obtained by fermenting the stems and leaves of strawberries that are effective in whitening and antioxidant while effective for wrinkle improvement.

The present invention to solve the above-mentioned needs and problems,

Putting the stems and leaves of strawberries in distilled water and boiling (1 step),

In the step (2 process) of obtaining a fermented composition which is fermented after putting the mixture in the boiled strawberry stem leaf mixture and warmed,

It provides a method for producing a fermentation composition having a whitening antioxidant and anti-wrinkle function.

In another aspect, the present invention is a process of boiling for 30 minutes to 2 hours by mixing 200 to 2000 parts by weight of distilled water to 100 parts by weight of the stem leaf mixture of strawberries,

Fermentation with whitening antioxidant and anti-wrinkle function, characterized in that the fermentation is formed by fermenting 30 ~ 48 hours by mixing 100 ~ 500ppm (parts per million) of the mixture to the boiled strawberry stem leaf mixture of the above Provided are methods for preparing the composition.

In another aspect, the present invention provides a fermentation composition having a whitening antioxidant and anti-wrinkle function prepared by the above method.

The fermentation composition having a whitening antioxidant and anti-wrinkle function according to the present invention exhibits a very effective effect on anti-wrinkle even though the effect of whitening and antioxidant is significantly higher than that of the prior art.

In particular, the fermentation composition having a whitening antioxidant and anti-wrinkle function according to the present invention is remarkably effective in whitening and anti-oxidation and significantly improved in wrinkles as compared to the alcohol extract of strawberry stem leaves.

1 to 9 is a view showing the experimental results of the whitening antioxidant and anti-wrinkle function of the fermentation composition having a whitening antioxidant and anti-wrinkle function according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.

The technical feature of the present invention is to provide a fermentation composition having a whitening antioxidant and anti-wrinkle function and a method for producing a fermentation composition having a whitening antioxidant and anti-wrinkle function using the stem and leaves of the strawberry.

Fermentation composition having a whitening antioxidant and anti-wrinkle function of the present invention can be used both for oral administration and skin coating.

The present invention performs the process of putting the stem and leaves of the strawberry in distilled water and boiling.

Strawberry used in the present invention refers to the perennial herb of the common dicotyledon plant Leepanhwa group Rosaceae rosaceae, is a concept that includes all cultivars wild species.

Wild berries found in Korea include Fragaria nipponica and F. yezoensis of the same genus, while flexible species include Duchesnea charysantha, Potentilla centigrana and Rubus buergeri. ) Ruspberry (R. corchorefolius), wild strawberry (R. crateagifolius), McDonald's (R. longisepalus), Gooseberry (R. phoenicolasius), Blackberry (R. parvifolius), Blackberry (R. idaeus) Strawberry (R. sorbifolius), Raspberry (R. coreanus), Hamgyeong strawberry (R. arcticus), Strawberries (R. hirsutus), Blackberry (R. croceacantha), Raspberry (R. hongnoensis), Raspberry (R. oldhamii), R. ribesioideus, R. japonicus, and Maple strawberry (R. palmatus).

Cultivated species include cultivation types such as tentacles, semi-impact, noji, and inhibition, and are also cultivated specifically for processing. Tactile cultivation is harvested from December, and special seedlings may be seeded in high-altitude land or covered with cold-winter sands to promote flowering differentiation.

The present invention preferably performs a process of boiling for 30 minutes to 2 hours by mixing 200 to 2000 parts by weight of distilled water to 100 parts by weight of the stem leaf mixture of strawberries prepared by washing the stem or / and leaves of the strawberry.

More preferably, 1000 parts by weight of distilled water is mixed with 100 parts by weight of the stem leaf mixture of strawberries to boil for 1 hour.

The present invention is characterized in that it performs a function of significantly increasing the anti-wrinkle function of the fermentation composition obtained by mixing the natural reinforcing composition to the stem leaf mixture of the strawberry.

The present invention is preferably 5 to 15 parts by weight of the natural reinforcing composition based on 100 parts by weight of the stem leaf mixture of the strawberry.

The natural reinforcing composition of the present invention refers to a composition extracted by mixing the three seconds, yellow white, Astragalus, Banggi, Cheondu, Eoseongcho, Geumgumhwa, white paper, celery, ringworm skin.

The natural reinforcing composition is 80 to 120 parts by weight of yellow white 80 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, Eoseongcho 80 to 120 parts By weight, white paper 80-120 parts by weight, gyojang 80-120 parts by weight, means a composition extracted by mixing 80-120 parts by weight of ringworm.

As a method of extracting the above natural reinforcing composition, 70-85% [mass%] ethanol 800-1000 parts by weight is added to 100 parts by weight of the mixed raw materials, reflux extraction for 2-4 hours, and the filtrate is used with a rotary evaporator. It can be extracted by the method under reduced pressure, concentration, and about 50 to 150 parts by weight of the natural reinforcing composition based on 100 parts by weight of the raw material can be obtained.

The present invention performs the process of obtaining a fermented composition which is fermented after putting the mixture in the mixture mixed in the boiled strawberry stem leaf mixture.

The present invention preferably performs a process of fermenting 30 ~ 48 hours, preferably 36 to 40 hours by mixing 100 ~ 500ppm (parts per million) of the mixture to the boiled strawberry stem leaf mixture.

The above-mentioned mycelium mixture of the present invention means a mixture of lactic acid bacteria, yeast, Bacillus subtilis, and situation mushroom mycelium.

Preferably, it means that the composition is prepared by mixing 50 to 200 parts by weight of yeast bacteria, 50 to 200 parts by weight of Bacillus subtilis, and 100 to 200 parts by weight of mycelium mushroom mycelia.

The present invention performs a process of filtering the fermentation product formed by fermentation as described above to form a fermentation composition having a function of whitening antioxidant and wrinkle improvement.

In another aspect, the present invention can provide a method for producing a natural composition with a whitening antioxidant and anti-wrinkle function and a natural composition with a whitening antioxidant and anti-wrinkle function using the stem and leaves of the strawberry.

In the present invention, 100-2,000 parts by weight of 70-90% ethanol was added to 100 parts by weight of strawberry leaves and stems, followed by reflux extraction for 2 to 4 hours, and the filtrate was concentrated under reduced pressure with a rotary vacuum evaporator. The concentrated solution is lyophilized with a freeze dryer to obtain a natural composition (SLSE) with whitening antioxidant and anti-wrinkle function.

The present invention experiments the whitening antioxidant and anti-wrinkle fermentation composition (FSLSE) and natural composition (SLSE) formed through the following examples to obtain the following results.

<Example>

1. Obtained fermentation composition and control composition

(1) 120 g of strawberry leaves and stems, 1200 g of water, and boiled for 1 hour. Add 0.3 g of a mixture of lactobacillus, yeast, Bacillus subtilis, and situation mushroom mycelium to equal weight. After fermentation for a period of time to obtain an extract by filtering.

The extract thus obtained was extracted under reflux for 3 hours, and then the filtrate was concentrated under reduced pressure with a rotary vacuum evaporator. Thus concentrated solution was obtained by freeze drying with a freeze dryer to obtain 30.5g of strawberry leaf, stem extract (Fermented strawberry leaf + stem extract, FSLSE) and stored in an cryogenic freezer (-80 ℃). Thereafter, the mixture was diluted with distilled water to the concentration necessary for the experiment (sample after fermentation).

(2) After putting 2,000 ml of 80% ethanol in 120 g of strawberry leaves and stems and refluxing for 3 hours, the filtrate was concentrated under reduced pressure with a rotary vacuum evaporator. 27.5 g (yield 22.9%) of the strawberry leaf and stem extracts obtained by freeze-drying the concentrated solution with a freeze dryer were stored in an cryogenic freezer (-80 ° C). After that, it was diluted with distilled water to the concentration necessary for the experiment and used (sample before fermentation, natural composition (SLSE, control composition)).

2. Experimental method

1) Cell Culture

B16F10 cells were purchased from the American Type Culture Collection (ATCC, USA) and maintained at 37 ° C and 5% CO ₂ under DMEM medium supplemented with 10% fetal bovine serum (FBS) and 1% penicillin / streptomycin. The culture was carried out in an incubator and passaged in 2-3 days cycles.

2) Cell viability measurement

B16F10 cells were inoculated at 5 × 10 ⁴ cells / well in a 96-well plate and incubated for 24 hours. Before the experiment, the cells were replaced with fresh culture medium and treated with FSLSE at concentrations of 25, 50, and 100 μg / ml, respectively. Incubate for 48 hours. After incubation, 10 μl of EZ-Cytox solution was added and reacted in a cell incubator for 30 minutes. The change in absorbance at 450 nm after the reaction was measured to express the cell viability as a percentage with respect to the control.

3) visual evaluation

B16F10 cells were aliquoted into 3 × 10 ⁴ cells / well in a 6-well plate and incubated for 24 hours. Before the experiment, the cells were replaced with fresh culture medium and treated with FSLSE at concentrations of 25, 50, and 100 ㎍ / ml, respectively. Incubated for 1 hour at 37 ° C., 5% CO ₂ incubator and then treated with IBMX 100 uM. Then incubated for 48 hours at 37 ℃, 5% CO ₂ incubator. After incubation, the cells were washed with PBS and centrifuged at 1,200 rpm for 5 minutes for visual evaluation.

4) Measurement of melanin production

B16F10 cells were aliquoted into 3 × 10 ⁴ cells / well in a 6-well plate and incubated for 24 hours. Before the experiment, the cells were replaced with fresh culture medium and treated with FSLSE at concentrations of 25, 50, and 100 ㎍ / ml, respectively. Incubated for 1 hour at 37 ° C., 5% CO ₂ incubator and then treated with IBMX 100 uM. Then incubated for 48 hours at 37 ℃, 5% CO ₂ incubator. After incubation, each well was washed with PBS, 400 μl of 1 N NaOH solution was added, dissolved at 60 ° C. for 1 hour, and the change in absorbance at 405 nm was measured to express the melanin production relative to the control as a percentage.

5) Measurement of DPPH radical scavenging ability

The final concentrations of the pre-fermentation sample (SLSE) and the post-fermentation sample (FSLSE) were diluted to concentrations of 1, 10, 100, and 1,000 μg / ml, and were fermented with 150 μl of 0.2 mM DPPH solution dissolved in ethanol. 100 μl of the sample was mixed before and after fermentation, and reacted at 37 ° C. for 30 minutes. After the reaction, absorbance was measured at a wavelength of 517 nm. Distilled water was added to the control group of the sample and ethanol was added to the control group of the DPPH solution to obtain a correction value. DPPH radical scavenging ability was calculated according to the following [Table 1] formula.

% Clearance = ( Absorbance of the control group-absorbance of the sample addition group ) × 100 Absorbance of control group

7) Measurement of ABTS radical scavenging ability

The final concentrations of pre- and post-fermentation samples (FSLSE) were diluted to concentrations of 1, 10, 100 and 1,000 (µg / mL), and the ABTS solution was 7.4 mM ABTS (2,2-azino-bis). -(3-ethylbenzothiazoline-6-sulfonic acid)) and 2.6 mM potassium persulphate were prepared, and then left in the dark for 1 day to form a cation (ABTS *? * +), And then the absorbance was measured at 732 nm. After diluting to 1.5 or less, 150 μl of the diluted ABTS *? * + Solution and 5 μl of FSLSE were respectively mixed, and reacted at room temperature for 10 minutes, and the absorbance was measured at a wavelength of 732 nm. Distilled water was added to the control group of the sample and ABTS radical scavenging ability of the control group was calculated according to the following [Table 2].

% Clearance = (1- Absorbance of the sample addition group ) × 100 Absorbance of control group

8) Determination of Elastase Inhibitory Activity

The final concentrations of pre- and post-fermentation samples (FSLSE) were diluted to concentrations of 1, 10, 100, 1,000 (µg / mL), and elastase and N in 50 mM Tris-HCl buffer (pH 8.6). -succinyl- (L-Ala) 3-p-nitroanilide was prepared by dissolving at each concentration. 40 μl of 2.5 U / ml elastase was added to 40 μl of FSLSE, and 80 μl of N-succinyl- (L-Ala) 3-p-nitroanilide at 0.5 mg / ml was reacted at 37 ° C. for 30 minutes. The absorbance was measured at a wavelength of 445 nm. Elastase inhibitory activity was calculated according to the following [Table 3].

% Clearance = (1- Absorbance of the sample addition group ) × 100 Absorbance of control group

 9) Determination of collagenase inhibitory activity

The final concentrations of pre- and post-fermentation samples (FSLSE) were diluted to concentrations of 1, 10, 100, 1,000 (µg / ml), and 0.1 M Tris-HCl buffer (pH 7.5) containing 4 mM CaCl _2. ) Was prepared by dissolving 4-phenylazobenzyloxycarbonyl-Pro-Leu-Gly-Pro-D-Arg. 250 μl of 4-phenylazobenzyloxycarbonyl-Pro-Leu-Gly-Pro-D-Arg at 0.3 mg / ml was added to 100 μl of FSLSE and 150 μl of collagenase at 0.2 mg / ml was added for reaction at room temperature for 20 minutes. , Absorbance at 320 nm was measured by adding 500 µl of 6% citric acid and 1.5 ml of ethyl acetate. Collagenase inhibitory activity was calculated according to the following [Table 4].

% Clearance = (1- Absorbance of the sample addition group ) × 100 Absorbance of control group

10) Statistical Processing

The experimental results were statistically analyzed using the independent two-sample t-test of SPSS 24.0 and tested for significance at p <0.05, p <0.01 and p <0.001 levels.

3. Experimental Results

(1) cell survival rate

As a result of measuring the cell viability, when the control group was 1000 ± 02%, the samples before fermentation were 1036 ± 04%, 1004 ± 05%, 1059 ± 11%, at 25, 50, 100, and 200 ㎍ / ml, respectively. 1013 ± 06%, and the samples after fermentation were 1034 ± 07%, 997 ± 06%, 1023 ± 08% and 1032 ± 04% at 25, 50, 100 and 200 ㎍ / ml, respectively. There was no toxicity to the cells after all the samples (Fig. 1)

(2) visual evaluation

As a result of measuring the visual evaluation, the whitening effect of the sample before fermentation was visually distinguished from the concentration of 100 ㎍ / ml, and the whitening effect was appeared from the concentration of 50 ㎍ / ml after the fermentation of the sample (FSLSE) (Fig. 2). )

(3) melanin production amount

As a result of measuring melanin production, when the normal group was 277 ± 06% and the control group was 1000 ± 05%, the samples before fermentation were 862 ± 15% and 839 ± at 25, 50, 100 and 200 ㎍ / ml, respectively. 03%, 614 ± 18%, 510 ± 16%, and the samples after fermentation were 859 ± 02%, 706 ± 09%, 551 ± 10%, and 465 at 25, 50, 100, and 200 ㎍ / ml, respectively. ± 15% showed a significant (*: p <005, **: p <001, ***: p <0001) decreases before and after fermentation in both samples (Fig. 3).

(4) DPPH  radical Scavenging power

As a result of DPPH radical scavenging activity, the samples before fermentation were 31 ± 22%, 151 ± 28%, 916 ± 07%, and 915 ± 05% at 1, 10, 100 and 1000 ㎍ / ml, respectively. The post-samples were 42 ± 19%, 182 ± 24%, 915 ± 07%, and 917 ± 05% at 1, 10, 100, and 1000 ㎍ / ml, respectively. Increased (Fig. 4).

(5) ABTS  radical Scavenging power

As a result of measuring ABTS radical scavenging ability, the samples before fermentation were 13 ± 06%, 107 ± 06%, 931 ± 05%, and 963 ± 01% at 1, 10, 100 and 1000 ㎍ / ml, respectively. The post-samples showed concentrations of 03 ± 06%, 123 ± 11%, 958 ± 02%, and 959 ± 01% at concentrations of 1, 10, 100, and 1000 ㎍ / ml, respectively. Increased (Fig. 5).

(6) Elastase  Inhibitory activity

Elastase inhibitory activity was determined to be 2.2 ± 1.3%, 14.6 ± 0.7%, 45.5 ± 0.7%, 65.1 ± 2.7% at 1, 10, 100, 1000 ㎍ / ㎖ concentrations before fermentation, respectively. The samples were 5.8 ± 0.9%, 23.0 ± 1.4%, 52.2 ± 1.0%, 73.4 ± 0.4% at 1, 10, 100 and 1000 ㎍ / ml, respectively. An increase was seen (FIG. 6).

(7) Collagenase  Inhibitory activity

As a result of measuring collagenase inhibitory activity, the samples before fermentation were 66 ± 04%, 172 ± 05%, 427 ± 05% and 648 ± 01% at 1, 10, 100 and 1000 ㎍ / ml, respectively. The samples were 79 ± 01%, 216 ± 03%, 469 ± 02% and 720 ± 05% at 1, 10, 100 and 1000 ㎍ / ml, respectively. An increase was seen (FIG. 7)

4. Conclusion

(1) To objectively compare the whitening, antioxidant, and antiwrinkle efficacy of pre-fermented and post-fermented samples, IBMX treatment was performed on B16F10 cells to increase melanogenesis and visual evaluation and melanin production were confirmed. As a result of improving efficacy measurement, the following conclusions were obtained (FIGS. 8 and 9).

(2) As a result of measuring the cell viability, the cell viability before and after fermentation showed more than 99% cell viability at the concentration of 25, 50, 100, 200 ㎍ / ㎖.

(3) As a result of visual evaluation and measurement of melanin production, the whitening effect was distinguishable from the concentration of 100 ㎍ / ml before fermentation and 50 ㎍ / ml after fermentation. At all concentrations of, significant melanin production was reduced compared to the control.

(4) As a result of measuring antioxidant efficacy, the samples before and after fermentation showed the increase of concentration-dependent DPPH and ABTS radical scavenging ability at concentrations of 1, 10, 100 and 1000 ㎍ / ml.

(5) As a result of measuring wrinkle improvement efficacy, the samples before and after fermentation showed increasing concentration-dependent elastase and collagenase inhibitory activity at concentrations of 1, 10, 100 and 1000 ㎍ / mL.

(6) Conclusion

In total, the pre- and post-fermentation samples were confirmed to be safe through cell survival rate of more than 99%, and significant whitening efficacy was verified by visual evaluation and melanin production measurement. In addition, the concentration-dependent antioxidant and anti-wrinkle efficacy was also confirmed, the sample after fermentation was confirmed that the superior efficacy than the sample before fermentation for all the efficacy.

The present invention provides a fermentation composition having a whitening antioxidant and anti-wrinkle function and a method for producing a fermentation composition having a whitening anti-oxidation and anti-wrinkle function made of the above functions and efficacy.

The present invention is very useful for industries that produce, manufacture, sell, distribute, and research natural compositions having whitening antioxidant and anti-wrinkle functions using natural organisms.

In addition, the present invention is very useful in the industry of producing, manufacturing, selling, distributing, and researching natural compositions having whitening antioxidant and anti-wrinkle functions using stems and leaves of strawberries.

Claims (3)

Putting the stems and leaves of strawberries in distilled water and boiling (1 step),
After adding the mixture to the boiled strawberry stem leaf mixture of the boiled and heated to perform a process (2 steps) to obtain a fermented composition,
By mixing the natural reinforcing composition to the stem leaf mixture of the strawberry performs a function to increase the wrinkle improvement function,
The natural reinforcing composition is 80 to 120 parts by weight of yellow white 80 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, 80 to 120 parts by weight, Eoseongcho and 80 to 120 parts of gold and silver coins. 80 parts by weight, white paper 80-120 parts by weight, circumference 80-120 parts by weight and extract of 80 to 120 parts by weight
The above-mentioned bacteria mixture is prepared by mixing 50 to 200 parts by weight of yeast bacteria, 50 to 200 parts by weight of Bacillus subtilis and 50 to 200 parts by weight of mycelium mushroom mycelium, to 100 parts by weight of lactic acid bacteria,
The first process is performed by mixing 200 ~ 2000 parts by weight of distilled water to 100 parts by weight of the stem leaf mixture of strawberries and boiling for 30 minutes to 2 hours,
The second process is a whitening antioxidant and wrinkle improvement characterized in that the fermentation composition is formed by fermenting 30 ~ 48 hours by mixing 100 ~ 500ppm (parts per million) of the mixture to the boiled strawberry stem leaf mixture solution A method of preparing a fermented composition having a function.
delete Fermentation composition having a whitening antioxidant and anti-wrinkle function prepared by claim 1.

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