KR102311097B1 - Aerobic fermented product of colostrum - Google Patents

Abstract

The present invention relates to an aerobic fermentation product of colostrum, and more particularly, to an aerobic fermentation product of colostrum obtained by fermenting colostrum under aerobic conditions and a method for producing the same. The aerobic fermentation product of colostrum prepared in the present invention can be used as a cosmetic composition because it exhibits various skin improvement effects and effects such as antibacterial, anti-inflammatory, anti-acne, and anti-atopic, and in addition, it can be used as a food composition, pharmaceutical composition, etc. .

Description

Aerobic fermented product of colostrum

The present invention relates to an aerobic fermentation product of colostrum, and more particularly, to an aerobic fermentation product of colostrum obtained by fermenting colostrum under aerobic conditions and a method for producing the same.

The largest organ in humans is the skin. The skin is composed of the epidermis and the dermis. In the epidermis, cells are continuously dividing, and various types of layers are created. At this time, the outermost cells die and become hard, which is one of the best defense organs to protect the body from external stress, and bacteria cannot penetrate this skin either.

Since the skin has sebaceous and sweat glands, the sebaceous glands secrete sebum and the sweat glands secrete moisture to create a sebum film and protect the stratum corneum. be able to

For humans, when the moisture content of this stratum corneum reaches 20%, the ideal skin is in a state of outstanding beauty. However, when the moisture content falls below 10%, the dead skin cells to protect the skin cannot be in place and fall off or the gap between them occurs. The probability of this occurring increases. In addition, the above stimulation is further aggravated by not being able to smoothly metabolize. In addition, the number of people with sensitive skin due to natural pollution, ultraviolet rays, indoor environment, etc. is increasing. In the case of such sensitive skin, side effects occur when using a popular skin cosmetic composition, resulting in erythema, stinging, itching, and, in severe cases, an inflammatory reaction.

Cosmetics are for the purpose of protecting, grooming, and cleaning the skin from the outside, but if you look closely at the composition of cosmetics, the ingredients necessary for the formation of the product are contained, contrary to the original meaning, and those ingredients can irritate the skin. . Examples include emulsifiers, fragrances and preservatives. Since most of these are made by chemical reaction, in the case of sensitive skin, the probability of accompanying an inflammatory reaction, allergy, erythema, etc. increases.

There is a colostrum cosmetic that has been recently researched as a cosmetic having desirable functionality for application to the skin. This can be attributed to several beneficial components contained in colostrum.

Because the existing colostrum contains lactoferrin, it has an anti-inflammatory effect. In the case of lactoferrin, it is well known that it plays a role in the regulation of Tumor Necrosis Factor-α (TNF-α) or Interleukin-1 (IL-1) (Yamanaka, 2003).

In addition, colostrum contains Insulin-like Growth Factor-1 (IGF-1), which promotes overall growth and is known to have the ability to regulate cell growth and amplification (Uruakpa et al. , 2002).

Casein contained in colostrum accounts for 3% of the total milk component and about 80% of the milk protein, and has been found to be a component causing an allergy to our body when ingested (G. H. Docena et al, 1996). In addition, although casein is used as a cosmetic ingredient, research has not been sufficiently conducted.

Interleukin-1 (IL-1) is produced in various cells such as activated mononuclear phagocytic cells, epithelial cells, or vascular endothelial cells, and is a type of cytokine that mediates the inflammatory response. Another representative inflammatory component is the cytokine Tumor Necrosis Factor-α (TNF-α).

Conversely, another cytokine that reduces the inflammatory response is Interleukin-10. In the case of interleukin-10, it inhibits the expression of enzymes related to inflammation such as inducible nitric oxide synthase (iNOS) and inducible cyclooxyganase (COX-2) present in macrophages (Niiro, Hiroaki, et al, 1995). )

In addition, colostrum contains exfoliating components (Yubin Kwon, et al. 2007), and is known to contain TGF-beta, which inhibits melanin pigment and causes a whitening effect (Martinez-Esparza M, et al. , 1997), colostrum also contains a lot of hyaluronic acid, which has been proven to have an excellent moisturizing effect (Pedersen, et al, 2014).

As a cosmetic composition using such colostrum, Korean Patent No. 10-0964831 has proposed a cosmetic composition for promoting skin keratin differentiation containing colostrum as an active ingredient. It explains various usefulness of cosmetic application including the effect of promoting skin keratin differentiation of colostrum ingredients.

In addition, Korean Patent No. 10-0619289 discloses a method for producing a whitening cosmetic in which albumin of colostrum is linked with arbutin, a whitening agent, and in US Patent No. 5750149, a cosmetic containing a substance derived from horse colostrum is used. A related technique has been proposed.

However, this colostrum processing technology is merely to use colostrum ingredients for application to cosmetics, and some techniques for fermenting colostrum and applying it to other purposes other than cosmetics have been proposed.

As an example, Korean Patent Laid-Open No. 2002-0021908 proposes a health supplement using colostrum, characterized in that the main ingredient is a fermented product obtained by adding lactic acid bacteria to colostrum, powdered milk, liquid yogurt, and powdered yogurt. , it teaches to use in enteric capsule products, etc.

In addition, EP 2376644 B1 proposes a technique for fermenting a mixture of lactic acid bacteria and whey under anaerobic conditions and using it as a food additive. In addition, in colostrum lactic acid fermentation technology, it is known that fermentation is smoothly performed only by low-temperature fermentation or anaerobic fermentation technology. In particular, it is well known that milk is fermented with lactic acid bacteria under anaerobic conditions to produce cheese or yogurt.

As described above, in fermenting colostrum in the prior art, fermentation is carried out under anaerobic conditions, which is because colostrum easily decays, and when in contact with external air, the degree of decay is further promoted due to bacteria.

Therefore, in the past, the fermentation process was complicated and fermented at low temperature due to the burden of fermentation under anaerobic conditions for the fermentation of colostrum. In particular, there was a problem in that the fermentation was not performed well in the initial stage of fermentation.

In addition, when colostrum is fermented under anaerobic conditions, there is a problem in that the activity of the fermenting bacteria is lowered and the potency of the fermentation product is lowered.

Korean Patent No. 10-0964831 Korean Patent Registration No. 10-0619289 3) US Patent No. 5,750,149 EP 2376644 B1 Japanese Patent Registration No. 4512265

The present invention solves the problems of the prior art as described above and, based on the results of studying the utility of colostrum components, in fermenting colostrum components, it is possible to ferment with high quality and high efficiency even with a simpler fermentation process make it a task

Accordingly, an object of the present invention is to provide an aerobic fermentation product of colostrum obtained by fermenting colostrum under aerobic conditions.

Another object of the present invention is to provide a method for producing an aerobic fermentation product of colostrum so that a fermentation product can be obtained by simply fermenting colostrum under aerobic conditions.

In order to solve the above problems, the present invention provides an aerobic fermentation product of colostrum made by fermenting colostrum by fermenting bacteria under aerobic conditions.

In addition, the present invention provides a method for producing an aerobic fermentation product of colostrum, comprising the step of fermenting colostrum with fermenting bacteria under aerobic conditions.

In addition, the present invention includes a cosmetic composition, a food composition or a pharmaceutical composition comprising the aerobic fermentation product of colostrum.

The aerobic fermentation product of colostrum according to the present invention contains superior active ingredients compared to similar ingredients such as conventional colostrum or milk by increasing the active ingredients contained in colostrum, which is a natural component, and further improving fermentation efficiency.

In particular, the aerobic fermentation product of colostrum according to the present invention is simple and easy to manufacture, and has high safety because it uses natural microorganisms that have been conventionally used for food production. In addition, the aerobic fermentation product of colostrum obtained by aerobic fermentation exhibits various skin improvement effects, anti-acne, antibacterial, anti-atopic, anti-inflammatory, and skin irritation relieving effects compared to the existing ones.

Therefore, in the case of manufacturing cosmetics using the aerobic fermentation product of colostrum according to the present invention, in addition to the wrinkle improvement, whitening, moisturizing, and exfoliating effects expressed in the existing colostrum ingredients, anti-acne, antibacterial, anti-atopic, skin inflammation, and alleviation of skin troubles Because it can obtain an effect, it has a very useful effect in the manufacture of cosmetics, food, and pharmaceuticals.

1 is an embodiment of the aerobic fermentation product of colostrum according to the present invention, and is a process diagram schematically illustrating an example of the manufacturing process of the aerobic fermentation product applied in Examples.
2 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the cytotoxicity test results of the aerobic fermentation product of colostrum prepared in Examples.
3 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the whitening effect using the tyrosinase activity inhibition test of the aerobic fermentation product of colostrum prepared in Examples.
4 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the whitening effect using the melanin biosynthesis inhibitory ability measurement test of the aerobic fermentation product of colostrum prepared in Examples.
Figure 5 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, Comparative Examples 1 and 2 of the moisturizing ability test results using the confirmation of the AQP3 mRNA expression level of the aerobic fermentation product of colostrum prepared in Examples This is the graph shown.
6 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, Comparative Example 3 and Example 1 among the moisturizing performance test results using the confirmation of the AQP3 mRNA expression level of the aerobic fermentation product of colostrum prepared in Examples This is the graph shown.
7 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the moisturizing ability test results using the measurement of hyaluronidase activity inhibition of the aerobic fermentation product of colostrum prepared in Examples.
8 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the moisturizing ability test results using the moisture loss measurement of the aerobic fermentation product of colostrum prepared in Examples.
9 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the wrinkle improvement effect using the collagenase activity inhibitory ability of the aerobic fermentation product of colostrum prepared in Examples.
10 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the wrinkle improvement effect using the ceramide synthesis ability of the aerobic fermentation product of colostrum prepared in Examples.
11 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the wrinkle improvement effect using the collagen synthesis ability of the aerobic fermentation product of colostrum prepared in Examples.
12 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the antioxidant efficacy experiment using the SOD activity inhibition rate measurement of the aerobic fermentation product of colostrum prepared in Examples.
13 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the antioxidant efficacy experiment using the XOdase activity inhibitory ability of the aerobic fermentation product of colostrum prepared in Examples.
14 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of the antioxidant effect experiment using DPPH of the aerobic fermentation product of colostrum prepared in Examples.
15 is an experimental example for the aerobic fermentation product of colostrum according to the present invention, and is a graph showing the results of an anti-inflammatory effect experiment using the PGE2 production inhibitory ability of the aerobic fermentation product of colostrum prepared in Examples.

Hereinafter, the present invention will be described in more detail as one embodiment as follows.

The present invention relates to an aerobic fermented product of colostrum having a novel composition obtained by fermenting colostrum with fermented bacteria under aerobic conditions as a more versatile fermentation product obtained from colostrum.

In general, microorganisms related to fermentation include yeast, filamentous fungi, actinomycetes, and lactic acid bacteria, and fermentation proceeds when organic matter and moisture reach an appropriate temperature.

Fermentation can be carried out under aerobic conditions and anaerobic conditions, and in general, in the case of food, glucose, alcohol, amino acids, and the like may be produced in the anaerobic fermentation process.

In addition, most fermented foods use the fermentation process of anaerobic microorganisms. In particular, if the material having a property of easily decaying, such as colostrum, is not fermented under anaerobic conditions, the decay proceeds rapidly due to bacterial propagation and is fermented under anaerobic conditions.

For example, in the case of kimchi, microorganisms such as Leuconostok bacteria and lactic acid bacteria are used, and in the case of cheese and yogurt, many lactic acid bacteria are used, but they do not decompose well under aerobic conditions, so photosynthetic bacteria, lactic acid bacteria, Anaerobic microorganisms such as aerobic lactic acid bacteria and yeast are used.

Anaerobic microorganisms are microorganisms that cannot be active in water or in the ground where free oxygen is present and are actively active in an oxygen-deficient state without free oxygen. is accomplished In particular, since organic acids such as lactic acid and butyric acid are produced under such anaerobic fermentation conditions, it is taken for granted that fermentation of colostrum is fermented under anaerobic conditions.

However, the present invention is a food that is known to be easily spoiled and fermented under aerobic conditions, so that it is naturally difficult to predict the fermentation of colostrum, which is known to ferment smoothly under anaerobic conditions. .

According to a preferred embodiment of the present invention, the aerobic fermentation conditions for colostrum of the present invention may be carried out at 15-50°C, more preferably at 20-38°C, without special process conditions. That is, there is no need for a separate inert gas, and it can be carried out very simply in the presence of air.

According to the present invention, the fermentation of colostrum under such aerobic conditions was previously unpredictable, and colostrum can be economically produced under very simple and easy process conditions.

In addition, according to a preferred embodiment of the present invention, as a fermenter applied to colostrum fermentation under such aerobic conditions, anaerobes, lactic acid bacteria, molds, and the like can be typically applied. More preferably, for example, lactic acid bacteria or lactic acid bacteria and other fermented bacteria, such as Streptococcus bacteria (Streptococcus) can be preferably used as a complex bacteria.

As lactic acid bacteria that can be applied as fermentative bacteria, Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus rhamnosus GG ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus paracasei ( Lactobacillus paracasei ), Lactobacillus acidophilus plantarum ( Lactobacillus plantarum ), Lactobacillus acidophilus ( Lactobacillus plantarum ) ), Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus helveticus ( Lactobacillus helveticus ), Lactobacillus reuteri ( Lactobacillus reuteri ) and the like may be used, and Bifidobacterium bifidum ( Bifidobacterium ) bifidum), ronggeom Bifidobacterium (Bifidobacterium longum ), Bifidobacterium lactis lactis ), Bifidobacterium breve , Bifidobacterium animalis ( Bifidobacterium ) animalis ) and the like may be used, and as the Streptococcus bacteria, Streptococcus thermophilus may be used, and in addition, Enterococcus , Lactococcus , etc. may be used.

As an example of such fermenting bacteria, Lactobacillus delbrueckii (Lactobacillus delbrueckii) subsp . bulgaricus ) and Lactobacillus rhamnosus GG ) of one or more lactic acid bacteria, or Lactobacillus ( Lactobacillus ) and Streptococcus ( Streptococcus ) It may be preferably fermented as a lactic acid bacteria containing a mixed lactic acid bacteria.

Therefore, according to a preferred embodiment of the present invention, it is possible to provide an aerobic fermentation product of colostrum obtained by aerobic fermentation of such fermented bacteria.

The aerobic fermentation product of colostrum obtained according to the present invention contains an excess of beneficial components of colostrum compared to the conventional one, and exhibits significantly improved physical properties of the fermented product compared to the conventional one.

According to a preferred embodiment of the present invention, the aerobic fermentation of colostrum applied in the present invention can be applied to colostrum from which fat has been removed. In this case, more desirable results can be obtained both in terms of the fermentation process and in terms of the characteristics of the fermentation product obtained after fermentation.

According to a preferred embodiment of the present invention, fat removal for colostrum includes all cases where fat has been partially or substantially completely removed. The removal of such fat may be performed by a conventional centrifugation method, a filtration method, a method using a fat coagulant, and the like.

The present invention starts from an attempt to increase its utility by efficiently using colostrum as a fermentation raw material.

According to a preferred embodiment of the present invention, colostrum is a specific Lactobacillus ( Lactobacillus ) Lactobacillus bulgaricus ( Lactobacillus delbrueckii ) subsp . bulgaricus ) or Lactobacillus rhamnosus GG ) can provide an aerobic fermentation product of colostrum fermented under aerobic conditions with lactic acid bacteria containing the.

According to a more preferred embodiment of the present invention, colostrum Lactobacillus ( Lactobacillus ) and Streptococcus ( Streptococcus ) It is possible to provide an aerobic fermentation product of colostrum fermented under aerobic conditions with lactic acid bacteria including a mixed lactic acid bacteria have.

According to a more preferred embodiment of the present invention, colostrum Lactobacillus bulgaricus ( Lactobacillus delbrueckii subsp . bulgaricus ), Lactobacillus rhamnosus support ( Lactobacillus rhamnosus ) GG ) with one or more lactic acid bacteria selected from among them and Streptococcus , more preferably, Streptococcus thermophilus . A product may be provided.

Colostrum used as a raw material for fermentation in the present invention can be preferably used as a milk salted within 3 days after delivery.

In the present invention, colostrum used as a fermentation raw material may preferably be bovine colostrum, wherein colostrum is a concept that includes colostrum of livestock animals such as goats and goats, and is not limited thereto.

According to a preferred embodiment of the present invention, in order to use colostrum, for example, the colostrum is rapidly cooled and then pasteurized to prepare a fermentation raw material.

The pasteurization treatment in the present invention can be performed by a conventional pasteurization method.

According to a preferred embodiment of the present invention, the fermentation raw material obtained in the above step is inoculated with fermented bacteria and fermented to obtain a fermentation broth.

For example, when lactic acid bacteria or complex lactic acid bacteria containing lactic acid bacteria are applied, antibacterial and anti-inflammatory effects can be enhanced together with lactoferrin from colostrum.

In addition, according to the present invention, for example, Lactobacillus delbrueckii subsp . bulgaricus and Streptococcus thermophilus used as lactic acid bacteria provide polyamines to each other to protect themselves from oxidative stress. A more desirable synergistic effect can be expected in the case of mixed use in that it can be used.

From the results described above, according to a preferred embodiment, the Lactobacillus bacteria (Lactobacillus) and Streptococcus bacteria (Streptococcus) The case of using a mixed complex lactic acid bacteria are preferably derived and antibacterial, anti-inflammatory effect of the generation of lactic acid It can be expected that the synergistic effect as described above by promoting

For example, as a preferred example, Lactobacillus delbrueckii subsp . bulgaricus ), Lactobacillus rhamnosus GG ) and Streptococcus thermophilus , etc. When the above three types of bacteria are used together, a more enhanced synergistic effect may be exhibited.

According to a preferred embodiment of the present invention, fermented bacteria can be inoculated into pasteurized colostrum, which is a fermentation raw material, and fermented for 30 to 120 minutes at a temperature of 15-50 ° C.

According to a preferred embodiment of the present invention, after the aerobic fermentation process, it is centrifuged to obtain a fermentation broth to obtain an aerobic fermentation product of colostrum.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum of the present invention may be casein-free.

Therefore, according to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum may further preferably include the step of obtaining a fermentation extract by using the fermentation broth as an enzyme.

According to the present invention, the step of obtaining a fermentation extract by using the enzyme in the fermentation broth is, for example, preferably through an aggregation process for purifying the colostrum fermentation broth that has undergone an aerobic fermentation process.

Therefore, according to a preferred embodiment of the present invention, it may include the step of aggregating the fermentation broth using an enzyme to obtain an aerobic fermentation product in the form of an extract.

In this process, in order to remove those that may have a negative effect, such as casein contained in the fermentation broth obtained by fermentation of lactic acid bacteria, or by removing casein having a high content in milk protein, the content of functional ingredients can be increased. Therefore, it undergoes a process of removing components such as casein through an aggregation reaction by adding an enzyme.

Therefore, according to a preferred embodiment of the present invention, after the addition of the enzyme, it may include a purification process comprising additionally centrifuging and filtering the enzyme addition. After going through this process, it is possible to obtain aerobic fermentation product of colostrum in the form of lactic acid bacteria fermented colostrum extract, which is a more refined fermentation product.

According to a preferred embodiment of the present invention, as the enzyme used for the removal of casein, for example, an enzyme complex for a coagulase role may be used, and specifically, for example, rennet may be preferably used.

Rennet exemplified herein refers to an enzyme complex in the embryo of a ruminant. That is, rennet is a coagulase containing rennin, one of the proteolytic enzymes, and is known to be contained together with pepsin in the gastric juice of calves. It is known that it has the property of precipitating , and cheese that is aged for a short time using rennet, the stomach enzyme of cattle, is known to have a good flavor and a smooth mouthfeel.

It can be understood that the enzyme used in the present invention includes all enzymes exhibiting properties similar to those of rennet described above.

According to the present invention, when using an enzyme represented by such rennet, it can be preferably used to remove casein by causing an aggregation reaction with casein contained in lactic acid bacteria fermented colostrum.

According to a preferred embodiment of the present invention, in the enzyme addition process, the aerobic fermentation broth of colostrum obtained after fermentation under aerobic conditions may be agglomerated for 30 to 120 minutes after adding the enzyme at 30 to 40 ° C.

In addition, according to a preferred embodiment of the present invention, in the process of adding the enzyme, it may be additionally subjected to aggregation process for components such as casein, followed by centrifugation and filtration to recover the fermentation broth. By going through this process, it is possible to obtain an aerobic fermentation product of colostrum from which the casein component has been substantially removed. The aerobic fermentation product of colostrum thus obtained can be prepared, for example, in the form of an extract of the aerobic fermentation product from which casein has been removed.

According to a preferred embodiment of the present invention, as another example, a fermented product may be prepared in a form in which fat and casein are removed prior to fermentation of colostrum by applying a method similar to this.

Therefore, according to an embodiment of the present invention, the present invention includes an aerobic fermentation product of colostrum obtained by aerobic fermentation from fat-free colostrum. In this case, the fat may not be contained at all, or may be substantially completely removed or partially removed.

As an embodiment of the present invention, it can be prepared as an aerobic fermentation product of colostrum obtained by fermenting fermented bacteria in colostrum from which fat and casein have been removed under aerobic conditions. According to the present invention, such casein removal may be used in colostrum from which casein has been removed by rennet treatment similarly to the above.

Another embodiment includes an aerobic fermentation product of colostrum obtained by fermenting colostrum from which fat and casein have been removed under aerobic conditions with fermenting bacteria.

According to a preferred embodiment of the present invention, when casein is removed before fermentation as described above and then fermented using fermentation raw materials, the casein removal process as described above may be additionally performed even after fermentation.

Therefore, according to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum of the present invention can be preferably obtained from casein-removed before, after, or before and after fermentation of colostrum.

As another case, according to a preferred embodiment of the present invention, for example, an aerobic fermentation product of colostrum containing glycomacropeptide (GMP) can be prepared by treating an aerobic fermentation product of colostrum with, for example, rennet or other methods. can

According to a preferred embodiment of the present invention, a fermentation product containing glycomacropeptide in a fermentation product of colostrum has not been prepared. These glycomacropeptides are known to be produced during the cheese manufacturing process, but they are easily soluble in water, so they are removed together with the cheese manufacturing by-products and thrown away.

In general, glycomacropeptide contains a significant amount of sugar, but it has the ability to neutralize the toxin of microorganisms produced by E. coli or Vibrio, and the ability to increase immunity, help the growth of intestinal bifidobacteria, lower blood pressure and reduce blood pressure. It reduces blood clotting and improves blood flow. In addition, it prevents tooth decay bacteria from adhering to the teeth, which is good for dental health.

In addition, the sialic acid component contained in glycomacropeptide is effective in the development of brain function and improvement of memory as a result of animal experiments.

In addition, it affects the skin beauty by promoting digestion function, appetite control, pancreatic digestive enzyme secretion, and cholecystokinin secretion in the small intestine.

Therefore, according to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum according to the present invention contains glycomacropeptide and is useful as a health functional food. It is also useful as a pharmaceutical composition for alleviating the symptoms.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum according to the present invention may contain 0.001-15% by weight of glycomacropeptide.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum can be prepared through additional filtering and sterilization.

As described above, the aerobic fermentation product of colostrum obtained according to the present invention may be used by removing any possible bacteria through filtration twice or several times after production.

As an example of an aerobic fermentation product of colostrum obtained through the above steps according to the present invention, it was confirmed that it exhibits very useful properties different from any component derived from colostrum in the past.

Therefore, the aerobic fermentation product of colostrum according to the present invention is a fermentation broth obtained by fermenting a fermenter known to ferment colostrum under anaerobic conditions under aerobic conditions, a fermentation broth substantially removed from casein, a sterilized fermentation broth, and a fermented broth purified. It may include any one or more of the extracts. An example of the most preferred type of aerobic fermentation product of colostrum according to the present invention may be in the form of a purified extract obtained by sterilizing the fermentation broth without containing casein.

According to a preferred embodiment, the aerobic fermentation product of colostrum of the present invention preferred examples zymogen by Streptococcus Thermo filler's (Streptococcus thermophilus) and Lactobacillus (Lactobacillus) Lactobacillus fermented by filtration lysate obtained colostrum in It may be an aerobic fermentation product of colostrum, characterized in that it is a Bacillus streptococcus thermophilus colostrum fermentation lysate filtrate.

According to a preferred embodiment of the present invention, by fermenting colostrum under aerobic conditions as described above, an excellent effect can be exhibited unlike in the prior art, and in particular, a better synergistic effect can be exhibited depending on the combination and selection of fermenting bacteria, and aerobicity It was confirmed that the fermented product exhibited significantly superior activity compared to the conventional one.

As such, it is confirmed that the aerobic fermentation product of colostrum according to the present invention, for example, in particular, the fermented colostrum extract contains GMP generated in the production process of the aerobic fermentation product of colostrum, and the aerobic fermentation product of colostrum according to the present invention is cytomegalovirus. It has amazing effects such as inhibition of Cain generation, antibacterial, anti-inflammatory, anti-acne, anti-atopic effect, wrinkle improvement, whitening, moisturizing, and skin improvement.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum of the present invention is different from conventional milk or colostrum, Propionibacterium, which is the causative agent of acne. It exhibits substantial anti-acne activity against acnes bacteria and improves the skin environment by various ingredients contained in colostrum aerobic fermented product, so it can be used as a natural cosmetic to create a skin environment to prevent acne from occurring, so it is suitable for use as an anti-acne cosmetic can be

According to a preferred embodiment of the present invention, the colostrum aerobic fermentation product according to the present invention exhibits moisturizing and anti-atopic effects, unlike conventional milk or colostrum, so it can be suitably used as a cosmetic for using the same. In addition, it is effective in the treatment of psoriasis and lichens similar to atopy.

According to the present invention, the fermented colostrum of the present invention inhibits the tyrosinase enzyme that induces melanin production, thereby exhibiting substantial skin whitening activity and improving the skin environment by various components contained in the fermented colostrum, thereby providing a natural cosmetic for the skin. Since it can create a skin environment so that pigmentation does not occur, it can be suitably used as a skin whitening cosmetic.

As such, the aerobic fermentation product of colostrum according to the present invention can have excellent beneficial component composition by aerobic fermentation, and in particular, when it undergoes a purification process while obtaining effects on useful effects such as inhibition of cytokine generation and anti-inflammatory activity By excluding the disadvantages caused by casein and the like and increasing the content of functional ingredients, various skin improvement effects, anti-inflammatory, antibacterial, anti-acne, anti-atopic, etc. effects can be simultaneously obtained.

In addition, the present invention provides an anti-inflammatory and skin irritation-relieving cosmetic comprising an aerobic fermentation product of colostrum.

On the other hand, the present invention includes a food composition comprising an aerobic fermentation product of colostrum made by fermenting colostrum under aerobic conditions by fermenting bacteria. Even if these aerobic fermentation products are ingested as food, similar effects can be obtained.

According to a preferred embodiment of the present invention, the food composition comprising the aerobic fermentation product of colostrum contains one or more active ingredients selected from wrinkle improvement, whitening, moisturizing, anti-atopic anti-acne, anti-inflammatory, antibacterial, and skin irritation relief. It can be used as a food composition for promoting beauty, preferably as a health functional food.

In addition, since the aerobic fermentation product of colostrum according to the present invention can be utilized as a pharmaceutical composition, the present invention includes a pharmaceutical composition containing the aerobic fermentation product of colostrum as an active ingredient. As such a pharmaceutical composition, it is applicable as a pharmaceutical composition for the treatment of atopy, psoriasis, lichen, etc. In addition, it can be applied as a pharmaceutical composition for improving skin beauty for wrinkle improvement, whitening, moisturizing, anti-acne, anti-inflammatory, antibacterial, skin irritation relief, etc.

In addition, the present invention comprises the steps of preparing a raw material for fermentation by rapidly cooling colostrum and then pasteurizing treatment in order to produce an aerobic fermentation product of colostrum having the same effect as above; It provides a method for producing an aerobic fermentation product of colostrum comprising the step of inoculating the fermentation raw material obtained in the above step with fermented bacteria and fermenting it under aerobic conditions to obtain a fermentation broth.

In addition, the present invention further comprises the steps of obtaining a fermentation extract using an enzyme for the fermentation product; It provides a method for producing an aerobic fermentation product of colostrum, comprising a.

According to a preferred embodiment of the present invention, the cosmetic composition containing the aerobic fermentation product of colostrum of the present invention inhibits the generation of inflammation-inducing cytokines and promotes the expression of Interleukin-10. of anti-inflammatory and skin irritation relief effect.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum in the cosmetic composition may be contained in an amount of 0.01 to 40% by weight based on the total weight of the cosmetic composition. If it exceeds the lower limit of the content range, the effect is remarkably reduced, and if it is out of the upper limit, it is difficult to prepare a cosmetic formulation, or it is not preferable from an economical point of view.

According to a preferred embodiment of the present invention, the aerobic fermentation product of colostrum prepared by the above method can be added to the cosmetic composition in various forms, for example, in the form of powder, liquid, nanocapsule, complex, etc. and, as a preferred example, may be added in a liquid phase.

According to the present invention, as a cosmetic using the cosmetic composition containing the aerobic fermentation product of colostrum, it can be used in cosmetic formulations such as lotion (skin lotion), nourishing lotion, nourishing cream, massage cream, nourishing essence, cleanser, and mask pack. , is not particularly limited thereto, and may be used in other hair preparations or skin preparations for various functional effects.

As for the aerobic fermentation product of colostrum contained in the cosmetic composition prepared according to the present invention, the raw material used in the manufacturing process is colostrum, and the fermented bacteria used to ferment it are natural microorganisms that have been conventionally used in food production, so the safety of the extract itself this is high In particular, cosmetics containing these ingredients are used on the skin due to the excellent skin improvement effects expressed synergistically through aerobic fermentation, such as wrinkle improvement, whitening, moisturizing, and antibacterial, anti-atopic, anti-acne, anti-inflammatory and skin irritation relief effects. It is expected that it will be very useful as a new concept cosmetic composition that can prevent inflammation in advance.

Therefore, the aerobic fermentation product of colostrum according to the present invention can be used, for example, as a pharmaceutical composition containing it as an active ingredient, and preferably a wrinkle improvement, whitening, moisturizing effect and antibacterial, anti-atopic, anti-acne, anti-inflammatory and skin irritation alleviation agent. It can be used as a composition.

The pharmaceutical composition according to the present invention may be formulated into capsules, tablets, granules, pills, liquids, skin ointments, etc. and used in various ways, for example, at a content of 200 mg/g, 500 mg/g, 700 mg/g per day -3 times orally, or in the case of a skin ointment, it can be formulated in various contents such as 50mg/ml, 100mg/ml, 200mg/ml, 400mg/ml, and it can be applied by applying it to the skin several times a day.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited by the examples.

Example 1

In order to prepare an aerobic fermentation product from colostrum, an aerobic fermentation product of colostrum was prepared through the same process as in the process diagram of FIG. 1 .

Each step-by-step process was performed as follows.

Step 1: Preparation of raw materials

After rapidly cooling freshly squeezed colostrum, put it in a constant temperature water tank, sterilize it for 30 minutes after the temperature of the colostrum reaches 63℃, and then lower the temperature to 35℃ to prepare the fermentation raw material.

Step 2: Preparation of lactic acid bacteria fermentation broth

As a fermenting bacterium, Lactobacillus delbrueckii subsp . bulgaricus , ATCC 11842), Streptococcus thermophilus ( ATCC 19258), Lactobacillus rhamnosus support (Lactobacillus rhamnosus) GG , ATCC 53103) are inoculated into the fermentation raw material of the first step and fermented at a temperature of 35° C. for 60 minutes under aerobic conditions to obtain a fermented product (fermented liquid).

Step 3: Preparation of lactic acid bacteria fermented colostrum extract

The fermentation broth obtained in the second step is centrifuged at 2000 rpm for 20 minutes to remove suspended matter and the supernatant except for the precipitate is recovered to obtain fermented colostrum as an aerobic fermentation product of colostrum.

The fermented colostrum was adjusted to 33° C. and rennet was added to coagulate for 60 minutes, and then the fermented colostrum was recovered. The fermented colostrum processed product obtained above is centrifuged at 13000 rpm for 60 minutes to obtain a supernatant as a fermented colostrum extract, which is a lactic acid bacteria fermentation product.

After secondary filtration of the supernatant with filter papers of 0.4 μm and 0.2 μm, a lactic acid bacteria-fermented colostrum extract was prepared as a final aerobic fermentation product of colostrum.

Examples 2-7

An aerobic fermentation product of colostrum was prepared in the same manner as in Example 1 by using fermented bacteria such as bacteria or complex bacteria inoculated into the fermentation raw material of the first step in Example 1 as shown in Table 1 below.

division strain used Example 2 Lactobacillus delbrueckii subsp . bulgaricus , ATCC 11842) Example 3 Lactobacillus rhamnosus support GG , ATCC 53103) Example 4 Lactobacillus delbrueckii subsp . bulgaricus , ATCC 11842)
+ Lactobacillus rhamnosus support GG , ATCC 53103) Example 5 Lactobacillus delbrueckii subsp . bulgaricus , ATCC 11842)
+ Streptococcus thermophilus ( ATCC 19258) Example 6 Lactobacillus rhamnosus support GG , ATCC 53103)
+ Streptococcus thermophilus ( ATCC 19258) Example 7 Streptococcus thermophilus ( ATCC 19258)

Comparative Example 1

A milk product was prepared in the same manner as in Example 1 without replacing the fermented raw material with milk in Example 1, and without inoculating the raw material with fermented bacteria.

Comparative Example 2

In Example 1, a milk fermented product was prepared in the same manner as in Example 1 by replacing the fermentation raw material with milk.

Comparative Example 3

In Example 1, the raw material was not inoculated with fermented bacteria, and a colostrum product was prepared in the same manner as in Example 1.

Comparative Example 4

In Example 1, an anaerobic fermentation product of colostrum was prepared by fermentation under anaerobic conditions instead of aerobic conditions.

Comparative Example 5

In Example 1, without removing fat from the raw material, a colostrum fermentation product was prepared in the same manner as in Example 1.

Experimental Example 1: Odor comparison experiment

When it comes to cosmetics, fragrance is one of the first factors that can be favored by consumers. Therefore, in the production of cosmetic raw materials, it is desirable to reduce or eliminate odors.

Therefore, an odor comparison experiment was performed on the products according to Examples and Comparative Examples.

As an experimental method, 20 adult male and female subjects (10 males, 10 females) were allowed to smell the raw materials of Example 1 and Comparative Examples 1, 2, 3, 4, 5, and then the degree of odor was judged according to the following criteria did.

- 0.0 (Odorless): A state in which nothing can be sensed by the sense of smell as it is relatively odorless.

- 1.0 (Detected Odor): It is a state in which the odor is not known, but the odor can be sensed.

- 2.0 (Normal Odor): A state where you can tell what the smell is.

- 3.0 (strong odor): strong odor that can be easily detected

- 4.0 (extreme odor): very strong odor

- 5.0 (Unbearable Odor): A strong odor that is difficult to bear, and a odor that feels like breathing will stop

As shown in Table 2 below, it was confirmed that the aerobic fermentation product of Example 1 had the weakest odor compared to Comparative Example.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 1 Subject 1 2 One 2 2 5 0 Subject 2 2 One 2 2 3 0 Subject 3 4 3 2 3 4 One Subject 4 2 One 4 3 4 0 Subject 5 2 2 3 3 5 0 Subject 6 2 One 2 3 3 One Subject 7 3 One 2 3 4 0 Subject 8 4 One 2 2 4 One Subject 9 2 One 3 3 4 0 Subject 10 3 3 2 4 4 0 Subject 11 3 One 2 2 5 0 Subject 12 4 One 4 3 4 One Subject 13 3 One 2 3 4 0 Subject 14 2 One 3 3 5 One Subject 15 2 2 3 3 4 One Subject 16 4 One 3 4 4 0 Subject 17 2 3 4 3 4 0 Subject 18 4 One 2 2 4 One Subject 19 3 One 2 2 4 0 Subject 20 3 One 2 2 5 0 average 2.8 1.4 2.55 2.75 4.15 0.35

Experimental Example 2: Storage and physical property stability test evaluation

For all products, the longer the shelf life, the higher the marketable value. In addition, the expiration date is directly related to the freshness of the product. Therefore, checking the change in physical properties over time is a measure for determining the shelf life.

Therefore, physical property stability tests were performed on the products according to Examples and Comparative Examples, and pH, color, and state that are generally included in the stability test were checked, and an additional flavor test was performed.

As an experimental method, each element was measured at 0 days, 1 day, 3 days, 7 days, 15 days, and 30 days at 4°C, room temperature (25°C), and 60°C after preparing each raw material. As for the measurement method, pH is measured with a pH reader, color and state are visually observed, and odor is measured using the criteria in Table 1 for odor. Table 3 is 4℃, Table 4 is room temperature (25℃), Table 5 is 60℃. It was divided into one case.

As shown in Tables 3, 4, and 5 below, it was confirmed that the aerobic fermentation product of Example 1 showed no change in physical properties compared to Comparative Example.

4°C 0 days 1 day 3 days 7 days 15th 30 days pH Comparative Example 1 7 7 6.9 6.7 6.2 5.7 Comparative Example 2 6.4 6.4 6.3 6.2 6 5.4 Comparative Example 3 7 7 6.9 6.6 6.1 5.6 Comparative Example 4 6.3 6.3 6.3 6.1 5.9 5.5 Comparative Example 5 6.3 6.3 6.2 6 5.8 5.2 Example 1 6.2 6.2 6.2 6.2 6.2 6.2 color Comparative Example 1 pale yellow pale yellow pale yellow pale yellow Orange Brown Comparative Example 2 pale yellow pale yellow pale yellow pale yellow Orange Brown Comparative Example 3 dark yellow dark yellow dark yellow maroon Brown Black color Comparative Example 4 dark yellow dark yellow dark yellow maroon Brown Black color Comparative Example 5 pale yellow pale yellow maroon Brown Black color Black color Example 1 dark yellow dark yellow dark yellow dark yellow dark yellow dark yellow state Comparative Example 1 clear liquid clear liquid clear liquid solid formation solid formation solid formation Comparative Example 2 clear liquid clear liquid clear liquid clear liquid clear liquid solid formation Comparative Example 3 clear liquid clear liquid clear liquid solid formation solid formation solid formation Comparative Example 4 clear liquid clear liquid clear liquid liquid solid formation solid formation Comparative Example 5 clear liquid clear liquid solid formation solid formation solid formation solid formation Example 1 clear liquid clear liquid clear liquid clear liquid clear liquid clear liquid stink Comparative Example 1 0 0 One One 2 2 Comparative Example 2 0 0 0 One 2 3 Comparative Example 3 0 0 One One 2 2 Comparative Example 4 0 0 One 2 3 3 Comparative Example 5 One One 2 2 3 4 Example 1 0 0 0 0 0 0

25°C (room temperature) 0 days 1 day 3 days 7 days 15th 30 days pH Comparative Example 1 7 7 6.8 6.5 5.7 5.5 Comparative Example 2 6.4 6.4 6.2 5.9 5.4 5.2 Comparative Example 3 7 6.8 6.5 6.1 5.3 5.3 Comparative Example 4 6.3 6.3 5.9 5.5 5.3 5.2 Comparative Example 5 6.3 6.3 5.9 5.3 5.2 5.2 Example 1 6.2 6.2 6.2 6.2 6.2 6.1 color Comparative Example 1 pale yellow pale yellow Orange Brown Black color Black color Comparative Example 2 pale yellow pale yellow pale yellow Orange Brown Black color Comparative Example 3 dark yellow dark yellow dark yellow Brown Black color Black color Comparative Example 4 dark yellow dark yellow dark yellow dark yellow Brown Black color Comparative Example 5 pale yellow pale yellow Brown Black color Black color Black color Example 1 dark yellow dark yellow dark yellow dark yellow dark yellow dark yellow state Comparative Example 1 clear liquid clear liquid clear liquid solid formation solid formation solid formation Comparative Example 2 clear liquid clear liquid clear liquid clear liquid clear liquid solid formation Comparative Example 3 clear liquid clear liquid clear liquid solid formation solid formation solid formation Comparative Example 4 clear liquid clear liquid clear liquid liquid solid formation solid formation Comparative Example 5 clear liquid clear liquid solid formation solid formation solid formation solid formation Example 1 clear liquid clear liquid clear liquid clear liquid clear liquid clear liquid stink Comparative Example 1 0 0 One 2 3 3 Comparative Example 2 0 0 One 2 3 3 Comparative Example 3 0 0 One 3 3 4 Comparative Example 4 0 0 One 2 3 3 Comparative Example 5 One One 2 2 3 4 Example 1 0 0 0 0 0 0

60°C 0 days 1 day 3 days 7 days 15th 30 days pH Comparative Example 1 7 7 6.8 6.5 6.2 6.2 Comparative Example 2 6.4 6.4 6.2 6.2 6.2 6 Comparative Example 3 7 6.8 6.7 6.5 6.2 6.1 Comparative Example 4 6.3 6.3 5.9 5.3 5.3 5.3 Comparative Example 5 6.3 6.1 5.8 5.2 5.2 5.2 Example 1 6.2 6.2 6.2 6.2 6.2 6.1 color Comparative Example 1 pale yellow pale yellow Orange Brown Black color Black color Comparative Example 2 pale yellow pale yellow pale yellow Orange Brown Black color Comparative Example 3 dark yellow dark yellow dark yellow Brown Black color Black color Comparative Example 4 dark yellow dark yellow dark yellow dark yellow Brown Black color Comparative Example 5 pale yellow pale yellow Brown Black color Black color Black color Example 1 dark yellow dark yellow dark yellow dark yellow dark yellow dark yellow state Comparative Example 1 clear liquid clear liquid cloudy liquid cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance Comparative Example 2 clear liquid clear liquid clear liquid cloudy liquid cloudy liquid,
solid appearance cloudy liquid,
solid appearance Comparative Example 3 clear liquid clear liquid clear liquid cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance Comparative Example 4 clear liquid clear liquid cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance Comparative Example 5 opaque liquid opaque liquid cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance cloudy liquid,
solid appearance Example 1 clear liquid clear liquid clear liquid clear liquid clear liquid cloudy liquid stink Comparative Example 1 0 One 2 One 2 2 Comparative Example 2 0 One 2 One 2 3 Comparative Example 3 0 One 3 3 3 4 Comparative Example 4 0 One 3 3 3 4 Comparative Example 5 One One 3 4 4 4 Example 1 0 0 0 0 0 One

Experimental Example 3: Cytotoxicity test

For each sample, cell viability was measured by MTT assay.

MTT assa y is an experimental method widely used for cell proliferation or toxicity by measuring the number of living cells. Live cells are water-soluble in mitochondria, and MTT, a yellow salt, is a blue-colored formazan derivative that is water-insoluble by succinate dehydrogenase. It uses the principle of reduction.

First, HaCaT cells were inoculated into a 6-well plate at a density of 1x10^5 cells/well and cultured at 37°C for one day. After that, each sample was treated in each well by concentration (1, 10, 20 ug/ml). After incubation at 37°C for 12 hours, the MTT solution was treated and activation was performed for 1 hour, followed by measurement at 450 nm with an ELISA reader. The control was performed with H2O2, and cell viability was shown compared to the control group.

The experimental results are shown in Table 6 and Figure 2 below, and it was confirmed that the colostrum aerobic fermentation product exhibited superior survival rate compared to other comparative groups.

12H control 100 0.1
(standard error) Comparative Example 1 1ug/ml 93 0.08 10ug/ml 109 0.13 20ug/ml 108 0.16 Comparative Example 2 1ug/ml 101 0.21 10ug/ml 103 0.2 20ug/ml 96 0.07 Comparative Example 3 1ug/ml 84 0.2 10ug/ml 107 0.17 20ug/ml 109 0.03 Comparative Example 4 1ug/ml 98 0.18 10ug/ml 103 0.26 20ug/ml 97 0.27 Example 1 1ug/ml 124 0.16 10ug/ml 128 0.09 20ug/ml 127 0.17

Experimental Example 4: In vitro tyrosinase inhibition assay (tyrosinase activity inhibition test)

Melanin is a generic term for brown or black polymer pigments induced by oxidation of phenols by oxidase, and is widely distributed in the animal and plant world, and plays a role in absorbing light in the living body. When tyrosine, a precursor of melanin, is naturally oxidized, melanin is synthesized through dopa and dopaquinone through the action of an enzyme called tyrosinase. At this time, Tyrosinase is an enzyme involved in the most important initial rate-determining step in the melanin biosynthesis pathway in the human body, and many whitening ingredients have a mechanism of action to inhibit this enzyme.

Therefore, the whitening efficacy was evaluated by evaluating the degree of inhibition of the tyrosinase enzyme activity for the raw materials according to Examples and Comparative Examples in vitro.

For the test method, put 220ul of 0.1M phosphate buffer solution, 20ul of sample solution, and 20ul of mushroom tyrosinase (1500U~2000U/ml) solution in order in a test tube. Add 40ul of 1.5mM tyrosine solution to this solution and react at 37℃ for 10~15 minutes. And measure the absorbance at 492nm using ELISA reader. As blank sample solution, use 0.1M phosphate buffer instead of sample solution.

The resulting value obtained in this way was obtained by substituting it into Equation 1 below to calculate the tyrosinase activity inhibition rate. As samples, Examples 1, 2, 3, 5, 6 and Comparative Examples 1, 2, 3, and 4 were used.

[Equation 1]

In the above formula, a is the absorbance after the reaction of the blank sample solution, b is the absorbance after the reaction of the sample solution, and a' and b' are the absorbances measured by replacing tyrosinase with a buffer solution, respectively.

The whitening evaluation results evaluated in this way are shown in Table 7 below. In addition, this result is shown in comparison with a graph in FIG. 3 .

As shown in Table 7 and FIG. 3 below, it was confirmed that the aerobic fermentation product of Example had the best tyrosinase inhibition effect as compared to Comparative Example.

Sample Average Comparative Example 1 17.78 ± 1.18 Comparative Example 2 12.9 ± 1.2 Comparative Example 3 15.96 ± 0.41 Comparative Example 4 13.08 ± 0.69 Example 1 35.66 ± 0.47 Example 2 28.16 ± 0.55 Example 3 28.87 ± 0.61 Example 5 33.48 ± 0.43 Example 6 32.43 ± 0.25

Experimental Example 5: Measurement of inhibition of melanin biosynthesis from skin melanoma cells

Melanin, the most important factor determining a person's skin color, not only suppresses photoaging or photokeratosis of the skin, but also plays a role in causing partial hyperpigmentation such as spots, freckles, and age spots. Melanin is biosynthesized in melanosome, an organelle within melanocytes in the basal layer of the epidermis, and is transferred to the keratinocytes through the dendrites of the melanocytes and migrated to the stratum corneum of the skin. In the melanosome production process, tyrosine is oxidized to DOPA and DOPA quinone by the action of tyrosinase, and these are metabolized to DOPA chrome, indole carboxylic acid, indole quinone, etc. to synthesize

As an experimental method, B16F10 cells cultured in DMEM (Dulbecco's Modified Eagle's Medium) medium were aliquoted to 1×10^6 cells/dish in a 100 mm culture dish, incubated for 24 hours, 2 mL of the sample was added, and after 48 hours, phosphate buffer (pH 7.4). Then, after detaching the cells with 0.25M trypsin-EDTA solution, the harvested cells were treated with 1mL of 5% TCA per 1x10^6 cells, centrifuged twice at 2,500rpm, and the separated melanin was used as a phosphate buffer. After washing, 1 mL of ether:ethanol (1:3) was added, centrifuged twice, and washed and dried with 1 mL of ether. 1 mL of 1N NaOH was added to the dried melanin, reacted at 80° C. for 1 hour, and absorbance was measured at 405 nm using a spectrophotometer. Inhibition of melanin biosynthesis was expressed by the absorbance decrease rate of the group with and without the sample solution.

[Equation 2]

Melanin biosynthesis inhibitory activity (%)=(1-S/C)X100

(In the above formula, S is the absorbance of the sample and the reaction solution containing the enzyme, and is the absorbance of the group without C.)

Sample average Comparative Example 1 2.67 ± 0.45 Comparative Example 2 1.59 ± 0.22 Comparative Example 3 10.09 ± 0.75 Comparative Example 4 15.73 ± 0.65 Example 1 39.64 ± 0.55 Example 2 29.43 ± 0.88 Example 3 28.83 ± 0.39 Example 5 33.32 ± 0.61 Example 6 31.98 ± 0.92

The test results are shown in Table 8 and FIG. 4, and it was confirmed that the melanin production inhibitory activity was the most excellent in colostrum aerobic fermentation.

Experimental Example 6: Confirmation of AQP3 mRNA expression level using Keratinocyte

There are 13 aquaporins (AQP0-AQ P12) in mammals. When looking at skin-related cells such as human keratinocytes, melanocytes, and skin fibroblasts, a total of six AQPs 1, 3, 5, 7, 9, and 10 can be found. Among them, AQP3 is found in the Epidermis and plays a role in penetrating both water and glycerol. In conclusion, although AQP3 deletion shows a normal skin structure, it has the effect of reducing the moisture in the stratum corneum and the permeability of water and glycerol to the epidermis. Accordingly, the moisturizing effect was confirmed using the expression level of AQP3 mRNA.

As an experimental method, keratino cyte was first dispensed in a 6-well plate at a volume of 4x10^5 cells/well, and after culturing for 24 hours, each sample (Example 1, Comparative Examples 1, 2, 3) was treated by concentration (0, 1, 10, 100 ug/ml). After 3 hours, cells were harvested, RNA was extracted, and cDNA was synthesized. Real-time PCR was performed with the produced cDNA to measure the mRNA expression level, and it showed an increase rate compared to the no-addition group.

The results are shown in Table 9 and FIGS. 5 and 6 below.

As a result of the above test, in Comparative Example 1 and Comparative Example 3, a significant moisturizing effect was not obtained. However, in Comparative Example 2 and Example 1, it was confirmed that the mRNA expression level was increased in a concentration-dependent manner. In particular, at 100ug/ml in Example 1, the mRNA expression level increased by more than 8 times compared to the no-addition group, confirming that the moisturizing effect was very excellent.

Comparative Example 1
(ug/ml) average standard error of the mean Comparative Example 2
(ug/ml) average standard error of the mean 0 1.0020 0.05112 0 1.0073 0.05174 One 0.9027 0.04108 One 1.0244 0.03575 10 0.8134 0.04001 10 1.0826 0.02845 100 0.9910 0.02600 100 1.3522 0.00927 Comparative Example 3
(ug/ml) average standard error of the mean Example 1
(ug/ml) average standard error of the mean 0 1.0032 0.03244 0 1.0033 0.02640 One 0.8007 0.00750 One 1.1453 0.04475 10 0.9215 0.09430 10 1.2371 0.11740 100 0.8954 0.10283 100 3.1207 0.22110

Experimental Example 7: Measurement of inhibitory effect on hyaluronidase activity

Hyaluronidase is an enzyme that hydrolyzes hyaluronic acid, which plays a moisturizing role in the skin. Therefore, when the activity of hyaluronidase is high, it causes the effect of reducing the moisturizing ability of the skin. Hyaluronidase inhibitory activity was measured by converting N-acetylglucosamine (N-acetylglucosamine) formed from sodium-hyaluronic acid (HA) added as a substrate into a glucoxazoline derivative and then reacting with p-dimethylamino benzaldehyde (DMAB) added as a coloring agent. The enzyme inhibition effect was measured by measuring the degree of decrease in absorbance.

As an experimental method, 0.05 ml of hyaluronidase (7,900 unit/mL) dissolved in 0.1 M acetate buffer (pH 3.5) and 0.1 ml of the sample solution were mixed and reacted at 37° C. for 20 minutes, followed by 12.5 mM calcium chloride (CaCl ₂ ) 0.1 ml was added, mixed, and reacted for 20 minutes again. As a control group, 0.05 ml of hyaluronidase (7,900 unit/mL) and 0.1 ml of distilled water were mixed instead of the extract of ginseng plant, and hyaluronic acid (hyaluronic, HA; 12 mg/mL) dissolved in 0.1M acetate buffer (pH 3.5) was added as a substrate. After reacting again for 40 minutes, 0.4N potassium tetraborate 0.1ml and 0.4N NaOH solution were added to 0.1ml reaction mixture, heated in a water bath for 3 minutes, and then completely cooled. To the cooled reactant, 3 mL of p-dimethylamino benzaldehyde (DMAB) reagent (4 g of p-dimethylamino benzaldehyde dissolved in 350 ml of 100% acetic acid and 50 ml of 10 N hydrochloric acid) was added and reacted at 37°C for 20 minutes. Then, the absorbance was measured at 585 nm to calculate the inhibitory activity. The resulting values are shown in Table 10 and FIG. 7 .

Hyaluronidase inhibitory activity was calculated by the following equation.

[Equation 3]

Hyaluronidase inhibitory activity (%)=(1-S/C)X100

(Where, S is the absorbance of the sample and the enzyme-containing reaction solution, and C is the absorbance of the sample-free solution.)

Sample Average Comparative Example 1 -6.98 ± 0.90 Comparative Example 2 -2.95 ± 0.38 Comparative Example 3 2.75 ± 0.28 Comparative Example 4 1.25 ± 0.44 Example 1 21.76 ± 0.59 Example 2 13.84 ± 0.64 Example 3 15.26 ± 0.92 Example 5 18.99 ± 0.1 Example 6 18.48 ± 0.72

Experimental Example 8: Measurement of moisturizing power

The moisturizing power of the sample was measured by pouring each of Example 1 and Comparative Examples 1, 2, 3, 4, and 5 into a 100 mL beaker and measuring the weight for 24 hours every 2 hours in a constant temperature/humidifier at 25 °C and 50% relative humidity. Moisture power was compared with the difference in weight loss rate. Primary distilled water was used as a control.

The test results are shown in FIG. 8, and the amount of water loss was the least in the aerobic fermentation product of colostrum.

Experimental Example 9: Collagenase inhibitory activity measurement

Collagenase is an enzyme that breaks down extracellular matrix proteins and is known to promote the formation of wrinkles in the skin. Accordingly, it was measured whether skin aging could be inhibited by inhibiting collagenase activity according to the extract.

As an experimental method, 0.1M tris-HCl buffer (pH7.5) was prepared by adding _{4mM CaCl 2 .} Thereafter, a substrate solution was prepared by dissolving 4-phenylazobenzylocycarbonyl-Pro-Leu-Gly-Pro-D-Arg at a concentration of 0.3 mg/ml. After mixing 0.25 ml of the substrate solution and 0.1 ml of the sample solution well, 0.15 ml of collagenase (0.2 mg/ml) was added to the mixture, and the mixture was left in a water bath at 37° C. for 20 minutes to proceed with hydrolysis. After that, 0.5 ml of 6% citric acid was added to stop the reaction, and 1.5 ml of ethyl acetate was added to measure the absorbance at 320 nm.

Collagenase inhibitory activity was calculated by the following formula. As a control, ethanol was used instead of the sample.

[Equation 4]

(C: Absorbance of control, S: Absorbance of Sample, B: Blank)

The test results are shown in Table 11 and FIG. 9, and it was confirmed that the Collagenase inhibitory activity was the most excellent in colostrum aerobic fermentation products.

Sample Average Comparative Example 1 9.07 ± 0.61 Comparative Example 2 18.38 ± 0.48 Comparative Example 3 21.14 ± 0.85 Comparative Example 4 16.73 ± 0.75 Example 1 52.46 ± 0.06 Example 2 37.64 ± 0.72 Example 3 38.42 ± 0.16 Example 5 47.09 ± 0.11 Example 6 46.74 ± 0.95

Experimental Example 10: Confirmation of intracellular ceramide synthesis ability

Ceramide is known as the most important component among the lipid components constituting the stratum corneum, which is called the skin barrier that protects the skin. It provides an optimal environment for the skin to perform optimal metabolic functions.

As an experimental method, ceramide biosynthesis was confirmed using a HaCaT (Keratinocyte) cell line. Dispense 5×10^4 pieces per well in a 48-well plate, incubate in cell culture conditions for 24 hours, discard the medium, wash with 10% phosphate buffered saline (PBS), and then use a new medium and sample solution (milk, milk). Fermentation, colostrum, colostrum fermentation) was added and cultured for 24 hours, the culture medium was taken and the amount of ceramide was measured. The measured amount of ceramide was corrected with the total amount of ceramide obtained by Bradford assay, and showed an increase rate compared to the non-additive group.

The test results are shown in Table 12 and FIG. 10, and it was confirmed that the ceramide production activity was the best in the aerobic colostrum fermentation product.

Sample average untreated group 100% ± 0.23 Comparative Example 1 107.28 ± 0.27 Comparative Example 2 116.75 ± 0.22 Comparative Example 3 109.60 ± 0.29 Comparative Example 4 105.38 ± 0.28 Example 1 133.28 ± 0.31 Example 2 132.47 ± 0.09 Example 3 131.88 ± 0.83 Example 5 135.26 ± 0.49 Example 6 135.43 ± 0.38

Experimental Example 11: Intracellular Collagen Synthesis Assay

Collagen is abundantly contained in the 'dermis' under the skin and creates elasticity of the skin. As the human body ages, the amount of collagen synthesis decreases, which is one of the causes of increased wrinkles. Therefore, it is an experiment to find out the wrinkle improvement effect through an intracellular collagen production test.

The effectiveness of functional cosmetics to help improve wrinkles among guidelines for evaluating the effectiveness of functional cosmetics presented by the Ministry of Food and Drug Safety by comparing the degree of increase in intracellular collagen production in a sample with a blank test solution during fibroblast culture. It was tested according to the Guidelines for Efficacy Evaluation of Functional Cosmetics. In this case, the fibroblasts were human fibroblasts (primary cell line), HaCaT. Fibroblasts were aliquoted into a 48-well plate at 5 × 10^4 cells per well, then cultured for 24 hours under cell culture conditions, then the medium was discarded, washed with 10% phosphate buffered saline (PBS), and the sample solution and new medium were added. After culturing for 24 hours, the culture medium was taken and the amount of collagen was measured. The measured amount of collagen was corrected with the total amount of collagen obtained by Bradford assay, and showed an increase rate compared to the no-addition group.

The test results are shown in Table 13 and FIG. 11, and it was confirmed that the collagen production activity was the most excellent in the aerobic fermentation product of colostrum.

Sample Average untreated group 100 ± 0.98 Comparative Example 1 107.64 ± 0.37 Comparative Example 2 111.98 ± 0.35 Comparative Example 3 112.91 ± 0.38 Comparative Example 4 121.72 ± 0.44 Example 1 137.98 ± 0.37 Example 2 132.08 ± 0.35 Example 3 132.34 ± 0.98 Example 5 136.15 ± 0.42 Example 6 135.9 ± 0.76

Experimental Example 12: Antioxidant efficacy test (SOD generation performance confirmation)

Living organisms obtain energy through respiration, and about 2% of used oxygen is produced as active oxygen, which means oxygen with free radicals. When these reactive oxygen species attack lipid components, they generate lipid peroxide that acts as a cytotoxic agent, destroying cell membranes, causing cancer, and promoting disease and aging. Attacks lead to various genetic mutations.

Superoxide dismutase (SOD) is an important antioxidant enzyme that catalyzes the conversion of superoxide anions to oxygen and hydrogen peroxide. WST (Water Soluble Tetrazolium salt) is _{reduced by superoxide anion (O 2} -) generated by XO (Xanthine Oxidase) to form WST-1 formazan, which is colored orange. Therefore, the better the SOD activity, the closer to colorless, the lower the absorbance was used to measure the SOD activity.

As an experimental method, human skin cells (HaCaT) were inoculated with HaCaT cells at a density of 1x10^5 cells/well in a 6-well plate and cultured at 37°C for one day. Thereafter, untreated (control), milk, fermented milk, colostrum, and fermented colostrum were treated at concentrations of 10, 20, 30, 40, and 50 mg/ml, respectively, and cultured for 12 hours. Thereafter, the cells and WST-1 reagent were reacted for 15 minutes, and then measured at 450 nm with an ELISA reader. The SOD generating ability was calculated by the following equation, and the results are shown in comparison graphs in Table 14 and FIG. 12 below.

[Equation 5]

SOD generation (WST-1 reduction reaction inhibition ability) (%) = (1-S/C)X100

(Where, S is the absorbance of the sample and the enzyme-containing reaction solution, and C is the absorbance of the sample-free solution.)

Sample 30mg/ml 40mg/ml 50mg/ml Comparative Example 1 -28.17 -27.47 -24.23 Comparative Example 2 -19.55 -16.28 -3.81 Comparative Example 3 29.16 38.33 38.48 Comparative Example 4 21.76 32.69 42.23 Example 1 46.91 54.15 61.08 Example 2 38.01 47.43 52.61 Example 3 42.5 48.28 51.18 Example 5 41.58 51.77 56.11 Example 6 42.28 51.46 56.83

Experimental Example 13: Xanthine Oxidase (xanthine oxidase) activity inhibition evaluation

XOase is an enzyme involved in purine metabolism. It forms urate from xanthine and hypoxanthine. When urate is increased in plasma, it accumulates in fractures, so it is an enzyme that causes gout with pain. It uses molecular oxygen as a hydrogen (electron) receptor. It catalyzes the oxidation of xanthine to uric acid. Therefore, it can be said that the inhibitory effect of XOase has biological significance along with the inhibition of free radical production.

As an experimental method, to measure Xanthine Oxidase inhibitory activity, 0.5ml of sample solution and 0.1ml of enzyme solution (40mU/ml) were added to 1.0ml of substrate solution in which 2mM of xanthine was dissolved in 0.5ml of 0.1M potassium phosphate buffer (pH7.5). After reacting at 37° C. for 15 minutes, the reaction was terminated by adding 1.0 ml of 1N HCl, and then the uric acid generated in the reaction solution was measured at absorbance at 290 nm to determine the inhibition rate by the following formula.

[Equation 6]

(Where S is the absorbance of the reaction solution containing the sample and the enzyme, B is the absorbance of the reaction solution containing 0.1M potassium phosphate buffer (pH7.5) instead of the enzyme, and C is the absorbance of the reaction solution containing 0.1M potassium phosphate buffer (pH7.5) instead of the sample. It is the absorbance of the reaction solution to which pH7.5) was added.)

The test results are shown in Table 15 and FIG. 13, and it was confirmed that the Xanthine Oxidase inhibitory activity was the most excellent in colostrum aerobic fermentation products.

Sample average Comparative Example 1 13.97 ± 0.59 Comparative Example 2 13.61 ± 0.3 Comparative Example 3 19.08 ± 0.35 Comparative Example 4 15.44 ± 0.44 Example 1 38.64 ± 0.49 Example 2 33.15 ± 0.65 Example 3 26.84 ± 0.81 Example 5 32.28 ± 0.11 Example 6 34.67 ± 0.38

Experimental Example 14: Antioxidant efficacy evaluation test (DPPH)

Living organisms obtain energy through respiration, and about 2% of used oxygen is produced as active oxygen, which means oxygen with free radicals. When these reactive oxygen species attack lipid components, they generate lipid peroxide that acts as a cytotoxic agent, destroying cell membranes, causing cancer, and promoting disease and aging. Attacks lead to various genetic mutations.

Therefore, by reacting colostrum extract with DPPH in vitro, the degree of free radical reduction was measured by ELISA to measure antioxidant activity.

For the experimental method, mix 400 μl each of 0.25 mM DPPH reagent and extract in a brown Eppendorf tube. Then, after reacting in the dark for 15 min, centrifuge 3,000 × g, spin down for 5 min, and only the supernatant was dispensed 200 μl per well in a 96 well plate and measured at 517 nm with an ELISA reader. Samples were used by concentration (20, 30, 40 mg/mL).

Experimental results The evaluation of antioxidant activity was calculated by the following Equation 7, and the results are shown as comparative graphs in Table 16 and FIG. 14 below.

[Equation 7]

Scavenging activity (%) = [(Acontrol-Asample)/Acontrol]×100

Sample 20mg/ml 30mg/ml 40mg/ml Comparative Example 1 5.91 21.42 18.72 Comparative Example 2 7.82 25.07 25.30 Comparative Example 3 38.85 60.90 68.40 Comparative Example 4 28.15 45.96 61.54 Example 1 47.72 74.17 88.20 Example 2 41.26 58.18 74.81 Example 3 41.08 56.89 78.48 Example 5 42.96 63.84 83.94 Example 6 43.18 65.18 82.88

As shown above, it was confirmed that the aerobic fermentation product of Example had an excellent antioxidant effect compared to Comparative Example.

Experimental Example 15: Prostaglandin (Prostaglandin E ₂ ) Production inhibitory effect confirmed

The inhibitory effect of _{prostaglandin E 2} (Prostaglandin E ₂ , PGE ₂ ) production, which is known to play an important role in inducing inflammation, was investigated. Cyclooxygenase (COX) is an enzyme that converts arachidonic acid to prostaglandins, and is classified into COX-1 and COX-2. COX-1 acts on normal biological functions such as platelet formation, gastric wall protection, and maintenance of renal function in the body, and COX-2 _{forms PGE 2} , an inflammatory mediator. PGE ₂ is known to be deeply involved in cancer development, such as promoting inflammatory response, immune response, and angiogenesis.

As an experimental method, 1 X 10 ⁶ cells were aliquoted into each well of a 12 well plate, and LPS was mixed with the prepared sample at a concentration of 1 μg/ml, and the cells were simultaneously treated at 37 ° C, 5% CO ₂ It was further cultured for 24 hours in an incubator. The amount of generated PGE _{2 was calculated using the PGE 2} ELISA kit and calculated using the following formula. The control group was the experimental group treated with LPS alone. PGE ₂ The production inhibition rate was calculated by Equation 8 below, and the results are shown in Table 17 and FIG. 15 below.

[Equation 8]

PGE ₂ Production inhibitory activity (%)=(1-S/C)X100

(Wherein, S is PGE _{2 in the sample treatment Amount, C is PGE 2} in the experimental group treated with LPS alone sheep.)

Sample Average Comparative Example 1 -2.8 ± 0.32 Comparative Example 2 6.8 ± 0.23 Comparative Example 3 7.4 ± 0.33 Comparative Example 4 8.2 ± 0.29 Example 1 26.2 ± 0.36 Example 2 14.8 ± 0.33 Example 3 16.2 ± 0.29 Example 5 22.1 ± 0.38 Example 6 21.5 ± 0.32

Experimental Example 16: Anti-acne disk diffusion test for each sample (Paper Disk diffusion assay)

Acne is produced by the invasion of Propionibacterium acnes into hair follicles and sebaceous glands under the influence of excessive fat secretion from the sebaceous and sebum glands. Propionibacterium acnes is a Gram-positive bacteria that proliferates when anaerobic conditions are established.

Therefore, in this experiment, Propionibacterium The antibacterial efficacy was evaluated by confirming the degree of growth inhibition through Paper Disk diffusion assay of acnes.

As an experimental method, Propionibacterium acnes bacteria was inoculated in 5ml MH broth, anaerobic conditions were created using Gas Pack, and then cultured at 37°C for 48-72 hours to activate it. The blood plate stored in the refrigerator was dried by air drying in a sterilized place before use. Before smearing the MH medium bacteria, a pipette for smearing was prepared by bending it into a triangle shape with the heat of an alcohol lamp.

In addition, milk, fermented milk, colostrum, and the fermented colostrum sample prepared in Example 1 were prepared by dissolving in ultra pure water. 300ul of the activated bacterial culture medium was dispensed on the Blood Plate, and uniformly distributed on the Blood Plate using a curved glass rod. After evaporating the culture solution containing the bacteria of the Blood Plate in a sterile space and placing a sterilized 8mm filter paper disc on the medium at an appropriate magnification, each sample of milk, fermented milk, colostrum, and fermented colostrum (Example 1) as a test group was absorbed at a concentration of 500 mg/disc.

The test plate was incubated for 48-72 hours at 37°C after creating anaerobic conditions by putting a gas pack in the shaking incubator. After culturing for 48-72 hours, the diameter (mm) of the clear zone around the disc was measured to compare the degree of antibiotic effect as a growth inhibitory disease.

As a control, ultra pure water, the solvent of the sample, and antibiotics such as Ampicillin (30 mg/disc) and Kanamycin (30 mg/disc) were used.

The results of the evaluation of the antibacterial efficacy of Acne acnes evaluated in this way are shown as the results of the disc diffusion test indicated as the growth inhibitory ring in Table 18 below, and the size of the growth inhibitory ring was measured.

Sample Diameter (mm) Amp 24 Kana 20 D.W. 0 Milk (Comparative Example 1) 0 Fermented milk (Comparative Example 2) 0 Colostrum (Comparative Example 3) 9 Aerobic Fermented Colostrum (Example 1) 20

As can be seen in Table 18, it was confirmed that the aerobic fermented colostrum extract had a remarkably superior antibacterial effect on Propionibacterium acnes bacteria compared to the unfermented colostrum extract.

Experimental Example 17: Anti-acne test

The disc confidence test was performed in the same manner as in the experimental example, but the sample of the test subject The fermented colostrum fermented product prepared in Example 1 was used as a fermented colostrum sample.

Samples of colostrum fermentation products were prepared by Propionibacterium at the concentrations shown in Table 19 below. The diameter when treated with acnes bacteria was measured, and the results of the evaluation of antibacterial efficacy against Propionibacterium acnes bacteria thus measured are shown in Table 19 below.

The table below shows the results of the disc diffusion test showing the growth inhibitory ring as a result of the experiment for each sample, and is the result of measuring the size of the growth inhibitory ring.

Sample (mg/ml) Diameter (mm) 500 22 400 22 300 20 200 19 100 15 50 12 10 11

As a result of the above experiment, it was confirmed that the diameter increases as the concentration of fermented colostrum, which is a fermentation product of colostrum, increases. However, at a certain content, it was confirmed that the diameter was maintained without any significant difference.

Experimental Example 18: Evaluation of skin irritation alleviation effect according to fermentation bacteria

The skin reaction was tested based on the method presented in the CTFA (The Cosmetic, Toiletry and Fragrance Association) guidelines, and the average skin reactivity (Mean score) was calculated according to Equation 9 below.

[Equation 9]

Average reactivity = (response value × number of responders) / (maximum value × total number of participants × No. of visual scoring) × 100

As an experimental method, a patch test was performed using an IQ chamber on the forearms of 20 adult males and females in their 20s (10 males, 10 females). For skin irritation, 0.1 wt% sodium lauryl sulfate (SLS) was used, and the sample and 0.1 wt% SLS were mixed and applied to the skin for one day. After the patch was finished, the test site was marked with a pen, and after 24 hours had elapsed, the skin reaction of the test site was determined according to the criteria in Table 20 below.

score Criteria 0.0 No signs of inflammation (healthy, normal skin). 0.5 Glossy or barely perceptible erythema on the appearance of the site 1.0 slight erythema 2.0 Moderate onset of erythema, possibly with barely perceptible edema at the margins, and possibly with papules 3.0 Moderate erythema with edema all over 4.0 Erythema development of intensity with edema of intensity, but with or without small blisters. 5.0 Represents a response of intensity that has spread beyond the patch site.

The evaluation results for the skin irritation alleviation effect as described above are shown in Table 21 below.

Sample average reactivity 0.1% SLS 4.36 0.1% SLS + a Aerobic Fermented Colostrum Extract (Example 2) 3.12 0.1% SLS + b Aerobic Fermented Colostrum Extract (Example 3) 3.11 0.1% SLS + c Aerobic Fermented Colostrum Extract (Example 7) 3.53 0.1% SLS + (a + b) aerobic fermented colostrum extract (Example 4) 3.01 0.1% SLS + (a + c) aerobic fermented colostrum extract (Example 5) 2.42 0.1% SLS + (b + c) aerobic fermented colostrum extract (Example 6) 2.28 0.1% SLS + (a + b + c) aerobic fermented colostrum extract (Example 1) 1.43 0.1% SLS + (a + b + c) anaerobic fermented colostrum extract (Comparative Example 4) 2.83 a: Lactobacillus delbrueckii subsp. bulgaricus (ATCC 11842)
b: Lactobacillus rhamnosus support (Lactobacillus rhamnosus GG, ATCC 53103)
c: Streptococcus thermophilus (Streptococcus thermophilus, ATCC 19258)

According to the results of Table 21, it was confirmed that the aerobic fermentation product of colostrum according to Example 1 significantly inhibited skin irritation than the anaerobic fermentation product.

Experimental Example 19: Measurement of nitric oxide (NO) production inhibitory activity according to fermentation bacteria

An experiment was conducted to compare and confirm the anti-inflammatory effect on the fermented product of colostrum prepared using each of the bacteria used in the above Examples.

Lipopolysaccharide (LPS), which is mainly used as an inflammation model, activates macrophages. Activated macrophages contain TNF-α, an inflammation-inducing cytokine. Increases the expression level of IL-1β, IL-12, IFNγ, etc. Inflammatory cytokines produce nitric oxide (NO). Therefore, the anti-inflammatory effect was evaluated by reducing the amount of NO expression.

As an experimental method, RAW 264.7 cells were suspended in DMEM (Dubelccos Modified Eagle Medium, Gibco) animal cell culture medium containing 10% FBS, ^{put 5 X 10 5} per well in a 24 well plate, and 37°C, 5% CO ₂ conditions incubate for one day in After that, the medium was washed twice and the sample was prepared. Then, the prepared sample was mixed with LPS at a concentration of 1 μg/ml, and the cells were simultaneously treated at 37° C., 5% CO _{2 and} incubated for 18 hours in an incubator. After incubation, 100 μl of the cell supernatant and 100 μl of Griess reagent are mixed and reacted for 10 minutes in a 96 well plate, and absorbance is measured at 540 nm. The amount of NO generated was measured in the form of _{NO 2} ^- present in cell culture using Griess reagent, _{and sodium nitrite (NaNO 2} ) was used as a standard.

The LPS-only treatment group induced the production of NO, and the NO production inhibitory activity for each sample was measured. For each sample, the aerobic fermentation product of colostrum prepared in Examples 1-7 was used, and the experimental results are shown in Table 22 below.

Sample NO production (%) LPS ( - ) - LPS (+, 1 μg/ml) 100 LPS (1 μg/ml) + aerobically fermented colostrum extract (Example 2) 47.2 ± 1.8 LPS (1 μg/ml) + b Aerobic Fermented Colostrum Extract (Example 3) 48.6 ± 2.0 LPS (1 μg/ml) + c aerobic fermented colostrum extract (Example 7) 62.3 ± 1.4 LPS (1 μg/ml) + (a + b) aerobic fermented colostrum extract (Example 4) 46.2 ± 2.0 LPS (1 μg/ml) + (a + c) aerobic fermented colostrum extract (Example 5) 33.1 ± 2.4 LPS (1 μg/ml) + (b + c) aerobic fermented colostrum extract (Example 6) 32.6 ± 1.5 LPS (1 μg/ml) + (a + b + c) aerobic fermented colostrum extract (Example 1) 14.6 ± 0.9 LPS (1㎍/㎖) + (a + b + c) anaerobic fermented colostrum extract (Comparative Example 4) 43.4 ± 1.2 a: Lactobacillus delbrueckii subsp. bulgaricus (ATCC 11842)
b: Lactobacillus rhamnosus support (Lactobacillus rhamnosus GG, ATCC 53103)
c: Streptococcus thermophilus (Streptococcus thermophilus, ATCC 19258)

As a result of this experiment, it was confirmed that it was excellent when the aerobic fermented colostrum extract prepared in Example was used as described above, and in particular, in the case of complex bacteria, the NO production inhibitory effect was the most excellent due to the synergistic effect.

In particular, it was confirmed that the case of using lactic acid bacteria and the case of using complex bacteria under aerobic conditions were more excellent.

From this result, it was confirmed that the aerobic fermentation product of colostrum has an excellent anti-inflammatory effect, and in particular, when using a complex of lactic acid bacteria and S.

Experimental Example 20: GMP content search

In order to determine whether GMP is contained in the aerobic fermentation product of the above example, the GMP content was measured for each sample. Colostrum was used as a control.

The results are shown in Table 23 below.

Sample GMP content Colostrum (control) 0.0001 ± 0.0001 c Aerobic Fermented Colostrum Extract (Example 7) 4.67 ± 1.07 (a + b + c) aerobic fermented colostrum extract (Example 1) 6.13 ± 0.49 a: Lactobacillus delbrueckii subsp. bulgaricus (ATCC 11842)
b: Lactobacillus rhamnosus support (Lactobacillus rhamnosus GG, ATCC 53103)
c: Streptococcus thermophilus (Streptococcus thermophilus, ATCC 19258)

As a result of the above experiment, colostrum (control) did not contain GMP, whereas the aerobic fermentation product of colostrum prepared by the method of Example contained a large amount of GMP.

Claims (16)

In colostrum aerobic conditions, lactic acid bacteria of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus rhamnosus GG and lactic acid bacteria of Streptococcus are fermented by a mixed lactic acid bacteria mixed with lactic acid bacteria. A cosmetic composition containing an aerobic fermentation product of colostrum.
The cosmetic composition of claim 1, wherein the colostrum is a cosmetic composition containing an aerobic fermentation product of colostrum from which fat has been removed.
The method according to claim 1, the cosmetic composition of water containing the aerobic fermentation product of the colostrum before and after the pre-fermentation, post-fermentation or fermentation that the casein is removed colostrum.
The cosmetic composition containing the aerobic fermentation product of colostrum according to claim 3, wherein the casein removal is removed by rennet treatment.
The cosmetic composition according to claim 1, comprising an aerobic fermentation product of colostrum containing glycomacropeptide (GMP).
The cosmetic composition of claim 1, wherein the glycomacropeptide (GMP) is an aerobic fermentation product of colostrum containing 0.001-15% by weight.
rapidly cooling colostrum and then pasteurizing;
Preparing a fermentation raw material by removing fat and casein from colostrum;
The lactic acid bacteria, including Lactobacillus Bulgaria kusu (Lactobacillus delbrueckii subsp. Bulgaricus) and Lactobacillus ramno suspension support Lactobacillus and Streptococcus bacteria (Streptococcus) complex lactic acid bacteria are a mixture of (Lactobacillus rhamnosus GG) in zymogen to the fermentation raw material obtained in the above step inoculating and fermenting under aerobic conditions to obtain a fermentation broth;
obtaining an extract of the fermented broth using an enzyme;
preparing a cosmetic crude fiber using the fermented product of colostrum obtained with the extract as an active ingredient;
A method for producing a cosmetic composition comprising an aerobic fermentation product of colostrum, comprising:
delete delete delete The method according to claim 7, wherein rennet is used as the enzyme.
delete The cosmetic composition according to claim 1, wherein the cosmetic composition contains an aerobic fermentation product of colostrum as one or more active ingredients among wrinkle improvement, whitening, moisturizing, anti-atopic, anti-acne, antibacterial, anti-inflammatory, antioxidant and skin irritation alleviation.
delete delete delete

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