KR102076656B1 - A cosmetic composition for improving skin aging comprising an extract of femented barley using lactobacillus sp. complex strain as an active ingredient - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising a green barley fermented extract fermented by using a Lactobacillus strain. The cosmetic composition may exhibit antioxidant, whitening or wrinkle reduction effects.

Description

TECHNICAL COMPOSITION FOR IMPROVING SKIN AGING COMPRISING AN EXTRACT OF FEMENTED BARLEY USING LACTOBACILLUS SP. COMPLEX STRAIN AS AN ACTIVE INGREDIENT}

The present invention relates to a cosmetic composition comprising green barley fermented extract fermented using Lactobacillus strains. The cosmetic composition may exhibit an antioxidant, whitening or wrinkle improvement effect.

The skin is a membrane that covers the outside of the body and performs various physiological functions that protect the body from environmental factors such as various external stimuli, obstacles, and drying, thereby protecting and controlling internal organs and other organs. do.

However, as the skin ages, the physiological function of the living body decreases, the secretion of various hormones that regulate metabolism decreases, and the function of immune cells and the activity of cells decreases. In addition, the appearance or function of the skin changes due to repeated exposure to light or heat, which results in an increase in free radicals and free radicals, which causes excessive physical and chemical irritation and stress, such as deterioration of skin's normal function and melanin deposition. , Damages the skin by promoting the production of freckle and skin aging.

In order to prevent skin aging and damage and maintain healthy and beautiful skin, by using physiologically active substances obtained from various animals, plants, microorganisms, etc. in cosmetics, it maintains the unique function of the skin and activates skin cells Efforts are being made to maintain skin health by promoting metabolism, and cosmetics and external preparations for skin are being developed accordingly.

However, these materials are limited in the amount of use due to safety problems such as irritation, erythema, redness, etc. when applied to the skin, or the effects are insignificant, and thus it is difficult to expect a substantial improvement in skin function. Therefore, there is a need for the development of a new skin external preparation composition that is safer and more effective in vivo than existing external skin preparation compositions.

Korean Patent Publication No. 10-2016-0081211

It is an object of the present invention to provide an antioxidant, whitening or anti-wrinkle cosmetic composition comprising fermented barley.

One aspect of the present invention for achieving the above object relates to an antioxidant cosmetic composition comprising the barley fermented extract.

In the present invention, "green barley" is a kind of barley ( Hordeum vulgare L. ), called blueish green barley or blue vein belonging to the monocotyledonous rice plant pollen family. Green barley contains various vitamins, minerals, and amino acids necessary for the human body, and is known as a nutritional report. According to previous studies, 18 kinds of amino acids, 15 vitamins, 8 minerals, chlorophyll, as well as SOD , Hexacosanol, octacosanol, and polycosanol are known to contain a large amount of components related to endurance.

Accordingly, the present inventors have prepared fermentation extract through the fermentation process of barley, and the barley fermentation extract is to provide a cosmetic composition for antioxidant bar newly identified that is excellent in the antioxidant effect.

In the present invention, "fermentation" refers to a process of decomposing organic matter using an enzyme owned by the fermentation strain itself. Raw materials that have undergone fermentation through fermentation strains are known to have an effect of at least 2 to 10 times greater than before fermentation. The fermented metabolites contain various amino acids, organic acids and antioxidants that are good for the skin to promote skin metabolism and make the skin smooth. In addition, as fermentation progresses, the particles become smaller and the toxicity of heavy metals is decomposed, so that the absorption rate is good and the skin troubles and allergic side effects are alleviated.

Blue barley fermentation extract of the present invention can be prepared by sterilizing blue barley and inoculating the fermentation strain, fermented in a predetermined condition, and then extracted with a specific solvent.

Specifically, the fermented extract may be obtained by inoculating a strain of the genus Lactobacillus .

More specifically, the strain Lactobacillus is Lactobacillus paraplantarum (AMI-1101), Lactobacillus plantarum AMI-1103 and Lactobacillus brevis ( Lactobacillus brevis AMI-1109) group It may be one or more selected from.

"Lactobacillus paraplantarum AMI-1101" (Accession No. KCCM12383P) of the present invention is a species of lactic acid bacteria of Lactobacillus paraplantarum isolated and identified from Kimchi in Jeju Island. Regarding the Lactobacillus paraplantarum AMI-1101 strain, reference may be made to Korean Patent Registration No. 10-1961149.

"Lactobacillus plantarum AMI-1103 (KCCM12384P)" of the present invention is a novel lactic acid bacterium of Lactobacillus plantarum isolated and identified from Kimchi in Jeju Island.

"Lactobacillus brevis AMI-1109 (KCCM12385P)" of the present invention is a novel strain of Lactobacillus brevis isolated and identified from Kimchi in Jeju Island. Regarding Lactobacillus brevis AMI-1109 strain, reference may be made to Korean Patent Registration No. 10-1968242.

In one embodiment of the present invention dried blue barley, pulverized and mixed with purified water and heat sterilized in the temperature range of 120 to 125 ℃. After inoculating the sterilized green barley at least one strain selected from the group consisting of Lactobacillus paraplantarum AMI-1101, Lactobacillus plantarum AMI-1103 and Lactobacillus brevis AMI-1109, at a temperature range of 30 to 37 ° C. Fermented blue barley extract was obtained by fermentation for 3 to 10 days (Examples 1 to 7).

In the present invention, "antioxidant" refers to the action of inhibiting oxidation, the human body is in the balance between the oxidation promoter and the antioxidant inhibitor, but the loss of such a balanced state due to various factors to promote oxidation When inclined to, oxidative stress (oxidative stress) is induced in the body, causing cell damage and pathological diseases. Reactive oxygen species (ROS), which are the direct cause of this oxidative stress, are chemically unstable and highly reactive, and can easily react with various biological materials such as DNA, proteins, lipids, and carbohydrates. Attacks can cause irreversible damage to cells and tissues, mutations, cytotoxicity, and cancer. They can also be a direct cause of aging. By removing or reducing such reactive oxygen species, antioxidant effects can be obtained to prevent aging and maintain health.

In one embodiment of the present invention was confirmed the antioxidant effect by measuring the free radical scavenging activity, in particular the green barley fermentation extract obtained using the strain Lactobacillus shows an excellent antioxidant effect compared to the green barley extract not fermented It was confirmed (FIGS. 1, 2 and 3).

Specifically, the cosmetic composition of the present invention may further include skin whitening use and wrinkle improvement use.

In the present invention, the term "whitening" refers to whitening the skin and alleviates or improves various pigmentation such as blemishes and freckles due to excessive synthesis of melanin, activity of tyrosinase enzymes, production of melanin, and the like. The skin tone or complexion may be improved through the whitening effect.

In the present invention, "skin complexion" and "skin tone" refer to the color or tone represented by the skin, and when the complexion is dark or the skin tone feels dull, the cosmetic satisfaction is deteriorated. "Improve skin complexion" and "improvement of skin tone" include all cases in which skin brightness is increased by increasing the brightness level of the skin, thereby increasing the satisfaction of makeup, or showing a brighter skin tone even without makeup.

In one embodiment of the present invention, when applying the barley fermented extract obtained using the strain of the genus Lactobacillus or the cosmetic composition comprising the extract, L-DOPA oxidative activity inhibitory effect (Fig. 4) substantially remarkably excellent When it was confirmed that the whitening effect or skin complexion improving effect, it was confirmed that it can be used for whitening, overall skin complexion and skin tone improvement.

In the present invention, "skin wrinkle" refers to a fine line produced by skin attenuation, which may be caused by a gene, a decrease in collagen and elastin in the skin dermis, and an external environment.

In the present invention, "skin improvement" refers to inhibiting or inhibiting the generation of wrinkles on the skin, or alleviating wrinkles already produced.

In an embodiment of the present invention, when the green barley fermentation extract obtained by using the strain of the genus Lactobacillus or the cosmetic composition comprising the extract, it exhibits excellent collagenase inhibitory activity (FIG. 5) substantially remarkably excellent skin It was confirmed that the improvement effect can be shown.

Furthermore, the barley fermentation extract obtained by inoculating fermentation strains compared to the barley extract not fermented showed a markedly increased wrinkle improvement effect. The barley fermentation extract was found to be effective in improving skin wrinkles.

Accordingly, the green barley fermented extract of the present invention not only has a significant effect on the antioxidant function, but also can effectively improve the overall skin complexion and skin tone by preventing pigmentation through excessive oxidation inhibition of L-DOPA, As it was confirmed that it is also effective in improving wrinkles, it may be used as a cosmetic composition or skin external preparation for antioxidant, skin whitening and wrinkle improvement.

The cosmetic composition of the present invention is a solution, an external ointment, a cream, a foam, a nourishing lotion, a flexible lotion, a pack, a flexible water, an emulsion, a makeup base, an essence, a soap, a liquid detergent, a bath, a sunscreen cream, a sun oil, a suspension, an emulsion It can be prepared in a formulation selected from the group consisting of liquids, pastes, gels, lotions, powders, soaps, surfactant-containing cleansing, oils, powder foundations, emulsion foundations, wax foundations, patches and sprays, but is not limited thereto. no.

The cosmetic composition of the present invention may further include one or more cosmetically acceptable carriers formulated in general skin cosmetics, and as conventional components, for example, oil, water, surfactants, moisturizers, lower alcohols, thickeners , Chelating agents, pigments, preservatives, fragrances and the like may be appropriately blended, but is not limited thereto.

The cosmetically acceptable carrier included in the cosmetic composition of the present invention varies depending on the formulation of the cosmetic composition.

When the formulation of the present invention is an ointment, paste, cream or gel, the carrier component is animal oil, vegetable oil, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide and the like. May be used, but is not limited thereto. These may be used alone or in combination of two or more thereof.

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, polyamide powder and the like can be used, and especially in the case of a spray, additionally chlorofluoro hard Propellants such as carboxycarbon, propane / butane or dimethyl ether may be included, but are not limited thereto. These may be used alone or in combination of two or more thereof.

When the formulation of the present invention is a solution or emulsion, a solvent, solubilizer or emulsion may be used as the carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, Propylene glycol, 1,3-butylglycol oil and the like can be used, and in particular, cottonseed oil, peanut oil, corn seed oil, olive oil, castor oil and sesame oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid ester May be used, but is not limited thereto. These may be used alone or in combination of two or more thereof.

When the formulation of the present invention is a suspension, liquid carrier diluents such as water, ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, micro Crystalline cellulose, aluminum metahydroxyde, bentonite, agar or tracant may be used, but is not limited thereto. These may be used alone or in combination of two or more thereof.

Specifically, in the cosmetic composition as described above, the strain, its living cells, its microorganisms, its culture, its shreds or its extract may be included in the 0.005% to 30.0% by weight relative to the total weight of the cosmetic composition. More specifically, it may be included in 0.01% by weight to 20% by weight. There is an advantage that the excellent skin whitening effect within the above range, there is an advantage that the formulation of the composition is stabilized.

In addition, the composition of the present invention can be used as a method of transdermal administration, such as direct application or spraying on the skin, the route of administration of the composition of the present invention can be administered through any general route as long as it can reach the target tissue.

The amount of the composition of the present invention can be appropriately adjusted according to individual differences or formulations such as age, degree of lesion, etc., and can be used from one week to several months by applying an amount once or several times a day to the skin.

Green barley fermentation extract of the present invention is excellent in skin antioxidant, whitening or wrinkle improvement effect.

In addition, since the composition of the present invention is a substance derived from a natural product, there is no toxicity and does not cause side effects even when applied to the human body, the utilization of the molar cosmetic composition is high.

It is to be understood that the effects of the present invention are not limited to the above effects, and include all effects deduced from the configuration of the invention described in the detailed description of the invention or claims.

1 is a graph showing DPPH scavenging activity results of green barley extract (Comparative Example 1) and green barley fermented extract (Example 7).
Figure 2 graphically shows the polyphenol content of green barley extract (Comparative Example 1) and green barley fermented extract (Example 7).
Figure 3 shows the results of ABTS ⁺ radical scavenging activity of green barley extract (Comparative Example 1) and green barley fermentation extract (Example 7).
Figure 4 shows the results of L-DOPA (L-3, 4-Dihydroxphenylalanine) oxidation inhibitory activity of green barley extract (Comparative Example 1) and green barley fermentation extract (Example 7).
Figure 5 of green barley extract (Comparative Example 1) and green barley fermentation extract (Example 7) Collagenase (Collagenase) inhibitory activity results are shown graphically.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to embodiments of the present invention, it is obvious that the present invention is not limited by the following examples.

Example 1 Lactobacillus paraplantarum Lactobacillus paraplantarum  Preparation of Green Barley Fermented Extract Using AMI-1101)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America), a lactic acid bacterium (Lactobacillus paraplantarum AMI-1101) was used to recover only the microbial cells after the culture is completed cheongbori to 1x10 ⁷ cfu / ml concentration incubated at The extracts were inoculated. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 2. Lactobacillus plantarum Lactobacillus plantarum  Preparation of Green Barley Fermented Extract Using AMI-1103)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America), a lactic acid bacterium (Lactobacillus plantarum AMI-1103) was used to recover only the microbial cells after the culture is completed cheongbori to 1x10 ⁷ cfu / ml concentration incubated at The extracts were inoculated. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 3. Lactobacillus brevis ( Lactobacillus brevis  Preparation of Green Barley Fermented Extract Using AMI-1109)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America), the lactic acid bacteria (Lactobacillus brevis AMI-1109) was used to recover only the microbial cells after the culture is completed cheongbori to 1x10 ⁷ cfu / ml concentration incubated at The extracts were inoculated. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 4. Lactobacillus paraplanarum Lactobacillus paraplantarum  AMI-1101) and Lactobacillus plantarum Lactobacillus plantarum  Preparation of Green Barley Fermented Extract Using AMI-1103)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was used for the culture in sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America) lactic acid bacteria (Lactobacillus paraplantarum AMI-1101 and Lactobacillus plantarum AMI-1103) was recovered only the cells after the culture is completed, 1x10 ⁷ Blue barley extract was inoculated at a concentration of cfu / ml. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 5. Lactobacillus paraplanarum Lactobacillus paraplantarum  AMI-1101) and Lactobacillus brevis ( Lactobacillus brevis  Preparation of Green Barley Fermented Extract Using AMI-1109)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was used for the culture in sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America) lactic acid bacteria (Lactobacillus paraplantarum AMI-1101 and Lactobacillus brevis AMI-1109) was recovered only the cells after the culture is completed, 1x10 ⁷ Blue barley extract was inoculated at a concentration of cfu / ml. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 6 Lactobacillus Plantarum Lactobacillus plantarum  AMI-1103) and Lactobacillus brevis ( Lactobacillus brevis  Preparation of Green Barley Fermented Extract Using AMI-1109)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Inoculum for the fermentation was used for the culture in sterilized lactic acid bacteria culture medium (Lactobacillus MRS Broth, deep nose, the United States of America) lactic acid bacteria (Lactobacillus plantarum AMI-1103 and Lactobacillus brevis AMI-1109) was recovered only the cells after the culture is completed, 1x10 ⁷ Blue barley extract was inoculated at a concentration of cfu / ml. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Example 7. Lactobacillus paraplanarum Lactobacillus paraplantarum  AMI-1101), Lactobacillus plantarum Lactobacillus plantarum  AMI-1103) and Lactobacillus brevis ( Lactobacillus brevis  Preparation of Green Barley Fermented Extract Using AMI-1109)

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). Seeds for fermentation were used lactic acid bacteria ( Lactobacillus paraplantarum AMI-1101, Lactobacillus plantarum AMI-1103 and Lactobacillus brevis AMI-1109) grown in sterile lactic acid bacteria culture medium (Lactobacillus MRS Broth, Diffco, United States of America). Only the cells were recovered and inoculated in green barley extract at a concentration of 1 × 10 ⁷ cfu / ml. Fermentation was carried out using a fermenter for 1 to 3 days, maintained at 25 to 35 ° C. Fermented blue barley fermentation was centrifuged to remove the cells and finally filtered using a 0.2 ㎛ filter paper. Extract The filtered blue barley extract was used by lyophilization.

Comparative Example 1. Preparation of green barley extract

After washing with purified water and drying the dried barley outpost, high-pressure hot water extraction was performed at 121 ° C for 15 minutes with 20 times the extraction solvent (purified water). The extracted blue barley extract was centrifuged to recover the extract supernatant, and the extract was filtered through a filter having a size of 0.2 μm to prepare a blue barley extract. Extract The filtered blue barley extract was used by lyophilization.

Experimental Example 1. Confirmation of antioxidant effect of green barley fermented extract

1-1. Confirmation of DPPH Scavenging Activity

The antioxidant capacity of Examples 1 to 7 and Comparative Example 1 was confirmed. Antioxidant activity was evaluated using DPPH (1,1-diphenyl1-2-picry1hydrazy1) to measure free radical scavenging activity. Specifically, after adding 20 μL of each of the extracts of Examples 1 to 7 and Comparative Example 1 to 180 μL of DPPH solution, the light was blocked from the outside, reacted at room temperature for 30 minutes, and then the absorbance was measured at 517 nm to reduce the absorbance of the control group. It showed antioxidant activity as. At this time, ascorbic acid, an antioxidant, was used as a control for determining the rate of absorbance reduction, and the same content as the sample was added to measure the same. Thereafter, DPPH elimination activity was calculated according to the following Equation 1.

[Equation 1]

DPPH scavenging activity (%) = [1-(absorbance of the sample treatment group in the example or comparative example / absorbance of the sample untreated group)] X 100

DPPH clear (%) Concentration (ug / ml) 125 250 500 Comparative Example 1 9.3 15.7 35.8 Example 1 7.2 23.3 47.7 Example 2 7.5 26.3 47.9 Example 3 7.4 26.7 47.7 Example 4 7.8 27.0 49.0 Example 5 7.9 27.0 49.5 Example 6 7.9 27.1 50.0 Example 7 29.1 36.6 55.5

As shown in Table 1, it can be seen that Examples 1 to 7 and Comparative Example 1 all exhibit DPPH scavenging activity. However, in Examples 1 to 7 which are green barley fermented extract, it can be confirmed that the antioxidant effect is superior to Comparative Example 1 which is a blue barley extract.

1-2. Determination of Total Polyphenols and Flavonoid Content

The antioxidant capacity of Examples 1 to 7 and Comparative Example 1 was confirmed. Antioxidant activity evaluation was confirmed by measuring the content of polyphenols known to have an antioxidant effect. Specifically, 10 μL of Examples 1 to 7 and Comparative Example 1 prepared in a test tube were mixed and reacted at room temperature for 5 minutes. Thereafter, 100 μl of 7.0% (w / v) Na ₂ CO ₃ was added thereto and reacted at 37 ° C. for 20 minutes, and the absorbance was measured at 750 nm.

Then, the total polyphenol contents of Examples 1 to 7 and Comparative Example 1 were calculated according to Formula 2 using gallic acid monohydrate (Galic acid monohydrate, Sigma-Aldrich, St. Louis, MO, USA).

[Equation 2]

Standard Curve: y = 0.0021x-0.0019, R ² = 0.99999

In addition, the flavonoid content of Examples 1 to 7 and Comparative Example 1 was analyzed. Specifically, Examples 1 to 7 and Comparative Example 1 were mixed with 5.0% NaNO ₂ (Sigma-Aldrich, St. Louis, MO, USA) and tertiary distilled water for 5 minutes and 10.0% AlCl ₃ .6H ₂ O was added. After further reacting for 6 minutes, the mixture was mixed with 1.0 M NaOH (Sigma-Aldrich, St. Louis, MO, USA) to measure absorbance at 420 nm.

The total flavonoid content of the extract was then calculated from a standard calibration curve obtained at a concentration range of 0 to 1,000 mg / ml using Rutin (Sigma-Aldrich Co., St. Louis, MO, USA).

 [Equation 3]

Calibration curve: y = 0.0021x-0.0007, R ² = 0.9999

The content of the ingredients was expressed in mg per 100 g of dry sample using calibration curves prepared from the standard galic acid and rutin according to the recommendations of the Ministry of Food and Drug Safety.

sample Total polyphenol content
(μg GAE / mg) Comparative Example 1 10.4 Example 1 15.7 Example 2 15.8 Example 3 15.8 Example 4 16.5 Example 5 16.6 Example 6 16.5 Example 7 17.9

As shown in Table 2, Examples 1 to 7 it was confirmed that the total content of the total polyphenols compared to Comparative Example 1. As a result, it can be seen that the barley barley fermentation extract Examples 1 to 7 using the Lactobacillus complex strain compared to the blue barley extract Comparative Example 1 exhibited an excellent antioxidant effect.

1-3. ABTS ⁺  Confirmation of radical scavenging activity

ABTS ⁺ [2,2'-azino-beads (3-ethyl benzothiazoline-6-sulfonic acid (ABTS ⁺ [2,2'-Azino-bis (3-ethyl benzothiazoline-6-sulfonic acid)]) radical scavenging activity Can measure both hydrogen-donating antioxidants and chainbreaking antioxidants and is applicable to both aqueous and organic phases.

Potassium persulfate was mixed in a 7 mM ABTS solution to 2.45 mM, and then reacted for about 24 hours in the dark. The ABTS ⁺ solution was mixed with the sample for 6 minutes in the dark, and the absorbance was measured at 734 nm. As a result, the scavenging activity of the radical was expressed as a percentage (%) by comparing the extract sample treatment group with the non-treatment group and using Equation 1, and BHT was used as a positive control group.

ABTS ⁺ % Clearance Concentration (μg / ml) 125 250 500 Comparative Example 1 8.1 15.1 40.3 Example 1 17.8 29.8 57.1 Example 2 17.6 30.0 56.8 Example 3 18.1 30.8 57.4 Example 4 19.4 30.5 57.4 Example 5 19.7 31.4 57.3 Example 6 19.7 31 57.6 Example 7 20.5 34.1 59.1

As shown in Table 3, Examples 1 to 7 and Comparative Example 1 all showed ABTS ⁺ radical scavenging activity. However, it was confirmed that the antioxidant effect of Examples 1 to 7 fermented barley extract is significantly superior to Comparative Example 1 which is a green barley extract.

Experimental Example 2. Confirming the whitening effect of green barley fermented extract

In order to confirm the whitening improvement effects of Examples 1 to 7 and Comparative Example 1, the amount of dopachrome produced by the action of tyrosinase from L-DOPA was measured using absorbance.

Specifically, 100 μl of 0.1 M phosphate buffer (pH 6.8) was added to a corning flat 96 well plate, followed by addition of 65 μl of 1.25 mM L-DOPA, and Examples 1 to 7 and Comparative Examples. 30 μl of each sample was added, and then 20 μl of 1.5 mM L-tyrosine, which was a substrate, was added thereto and reacted in a 37 ° C. incubator for 20 minutes. Then, the absorbance was measured at 490 nm using a spectrophotometer (Fluorescent microplate reader). It was calculated using the following formula, and the results are shown in Table 4.

[Equation 4]

L-DOPA oxidative activity inhibition rate (%) = 100-[(absorbance of strain culture group / absorbance of strain culture untreated group) X100]

L-DOPA oxidative activity inhibition rate (%) Concentration (μg / ml) 125 250 500 Comparative Example 1 19.50 16.4 36.9 Example 1 29.57 34.98 49.5 Example 2 28.83 34.00 47.5 Example 3 29.54 34.61 47.6 Example 4 29.69 36.00 51.00 Example 5 31.04 34.40 50.07 Example 6 30.75 35.22 50.05 Example 7 34.91 38.21 52.46

As shown in Table 4, Examples 1 to 7 was confirmed to exhibit an excellent inhibition rate of L-DOPA oxidation activity compared to Comparative Example 1. In particular, the barley fermentation extract using the Lactobacillus complex strain showed a concentration-dependent excellent inhibition rate of L-DOPA oxidative activity, it was confirmed that the whitening effect is excellent.

Experimental Example 3. Confirmation of wrinkle improvement effect of green barley fermented extract

The collagenase inhibition activity of Examples 1 to 7 and Comparative Example 1 was evaluated.

Specifically, 4 mM CaCl ₂ was added to 0.1 M tris-HCl buffer (pH 7.5) to prepare 0.3 mg / mL of 4-phenylazobenzyl oxycarbonyl-Pro-Leu-Gly-Pro-. 10 μL of the sample was mixed with 125 μL of the substrate solution in which D-Arg (sigma, USA) was dissolved.

0.075 mL of 1 mg / mL Clostridium histolyticum collagenase collagenase (Sigma-Aldrich Co, Louis, Mo., USA) was added to the mixed solution. After standing at room temperature for 20 minutes, 0.5 mL of 6% citric acid was added to stop the reaction, and 2 mL of ethyl acetate was added to measure absorbance at 320 nm with a spectrophotometer (UV-1650PC, Shimadzu, Kyoto, Japan).

Collagenase inhibitory activity was calculated by the ratio of the sample untreated according to the following formula, the results are shown in Table 5.

[Equation 5]

Collagenase inhibitory activity (%) = 100-[(absorbance of strain culture group / absorbance of strain culture untreated group) × 100]

Collagenase Inhibitory Activity (%) Concentration (μg / ml) 125 250 500 Comparative Example 1 48.9 51.1 57.3 Example 1 48.6 53.7 65.0 Example 2 48.5 53.6 65.2 Example 3 48.7 53.1 65.1 Example 4 48.6 54.5 66.6 Example 5 48.5 54.6 66.8 Example 6 48.5 54.3 66.7 Example 7 48.6 55.7 67.6

As shown in Table 5, Examples 1 to 7 was found to exhibit a significantly superior collagenase inhibitory activity compared to Comparative Example 1. In particular, barley fermented extract using Lactobacillus complex strains showed a marked collagenase inhibitory effect, it was confirmed that the wrinkle improvement effect is excellent.

Preparation Example 1 Preparation of Essence Containing Green Barley Fermented Extract (Examples 1 to 7)

A cosmetic composition of the essence formulation was prepared as shown in Table 6 below (unit: wt%).

Raw material name Content (% by weight) Cetearyl Alcohol 2 Cetearylglucoside One Jojoba Seed Oil 5 Silica 0.5 glycerin 10 Examples 1-7 5 Purified water to 100

Preparation Example 2 Preparation of Cream Containing Green Barley Fermentation Extracts (Examples 1 to 7) A cosmetic composition of a cream formulation was prepared as shown in Table 7 below (unit: wt%).

Composition Content (% by weight) Examples 1-7 5 Stearic acid 15 ethanol One Potassium hydroxide 0.7 glycerin 5 Propylene glycol 3 antiseptic Quantity incense Quantity Purified water to 100

The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above are to be understood in all respects as illustrative and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the invention is indicated by the following claims, and it should be construed that all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the invention.

Korea Microbial Conservation Center (overseas) KCCM12383P 20181112 Korea Microbial Conservation Center (overseas) KCCM12384P 20181112 Korea Microbial Conservation Center (overseas) KCCM12385P 20181112

Claims (5)

An antioxidant cosmetic composition comprising green barley fermentation extract,
The fermented extract is obtained by inoculating strains of the genus Lactobacillus ,
The strain Lactobacillus ( Lactobacillus ) is Lactobacillus paraplantarum AMI-1101 ( Lactobacillus paraplantarum AMI-1101), Lactobacillus plantarum AMI-1103 ( Lactobacillus plantarum AMI-1103) and Lactobacillus Brevis AMI-1109 ( Lactobacillus) brevis AMI-1109) is any one or more selected from the group consisting of, cosmetic composition for antioxidant. delete delete The method of claim 1,
The cosmetic composition is to further include the use of skin whitening or wrinkle improvement, cosmetic composition. The method of claim 1,
The green barley fermentation extract will contain 0.005% to 30.0% by weight relative to the total weight of the cosmetic composition in dry weight, cosmetic composition for antioxidant.

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