KR102370528B1 - Compositions containing Beta vulgaris fermentation extract - Google Patents

Abstract

The present invention relates to a cosmetic composition containing fermented red beet extract as an active ingredient. By including the fermented red beet extract as an active ingredient, the present invention has excellent antioxidant effects, and is effective in improving skin whitening, blocking UV rays and blocking blue light.

Description

Eggplant composition for UV blocking, blue light blocking and whitening containing red beet ferment extract as an active ingredient {Compositions containing Beta vulgaris fermentation extract}

The present invention relates to a cosmetic composition and health functional food containing a fermented red beet extract as an active ingredient.

As modern people are more interested in health, various studies on natural and eco-friendly cosmetics are being actively conducted. In functional cosmetics, interest in cosmetics using natural materials is increasing rather than in cases where chemical ingredients-based whitening, antioxidants, UV protection, preservatives, and antibacterial agents were used in the past.

Among the many natural materials, animal-derived materials are actively developing functional cosmetics using plant-derived ingredients due to increased consumer rejection of animal-derived materials due to animal welfare, mad cow disease, swine cholera, and bird flu. Consumer demand for multifunctional cosmetics such as wrinkle improvement and UV protection is increasing.

Functional cosmetics refer to cosmetics in various stages of use, such as essence, serum, cream, powder, and base, with specific functions added such as whitening, wrinkle improvement, and UV protection. Complex functional cosmetics with one function have also been developed to increase the ease of use, and products specialized for various purposes such as pore care, nutrition supply, elasticity enhancement, acne treatment, whitening and UV protection are also being launched.

As it is difficult for new single substances to be imported into Korea and large cosmetic companies are concentrating on the development of multifunctional products for whitening and UV protection, whitening materials are rapidly emerging.

Until now, the development and commercialization of cosmetic materials with skin whitening and wrinkle improvement effects have been actively carried out, and the demand for sunscreens and commercialization is increasing due to the increase in UV exposure due to the destruction of the ozone layer. In recent years, as the frequency of use of electronic devices such as TVs, computers, and cell phones increases, interest in the development of cosmetic materials for blocking the danger of blue light emitted from electronic devices is increasing.

Blue light is a blue light with high energy in the visible ray region with a wavelength of 380 ~ 500 nm. It is widely emitted from displays such as smartphones and LED lighting devices. In particular, blue light damages mitochondrial DNA in skin cells and generates reactive oxygen species, causing cell dysfunction, cellular aging and tumor development, and inducing melanin production to become the main cause of skin pigmentation or blemishes. . Until now, the development of methods and compositions for protecting the skin from blue light is still insufficient, and the cosmetic industry is developing a number of products using natural substances to replace chemical substances in order to reduce skin irritation with a focus on UV protection. am.

On the other hand, the red pigment of red beets, also called red radish, is a component called betaine, which inhibits cell damage and acts as an antioxidant to prevent cancer and relieve inflammation, which is eight times that of tomatoes.

There is a demand for a cosmetic composition that is effective in antioxidant, skin whitening, and blue light blocking using such red beets.

Republic of Korea Patent Publication No. 2020-0048185 Republic of Korea Patent No. 2141575

It is an object of the present invention to provide a cosmetic composition for improving skin whitening and blocking blue light containing red beet ferment extract as an active ingredient.

In addition, another object of the present invention is to provide a health functional food for skin whitening improvement and blue light blocking containing red beet ferment extract as an active ingredient.

The cosmetic composition for improving skin whitening, blocking UV rays and blocking blue light of the present invention for achieving the above object may contain fermented red beet extract as an active ingredient.

The red beet ferment extract may be a fermented extract obtained by fermenting the red beet solvent extract as a strain.

The strain is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus sakei ( Lactobacillus sakei ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Lactobacillus buchneri ( Lactobacillus buchneri ) at least one selected from the group consisting of there is.

The red beet solvent extract may be extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

The red beet solvent extract may be an extract extracted with water.

The red beet solvent extract may be processed for 5 to 60 minutes with an ultrasonicator of a frequency of 20 to 50 kHz and a power of 50 to 700 W.

The extraction temperature during the ultrasonic treatment may be 50 to 90 ℃.

In addition, the health functional food for skin whitening improvement, UV protection and blue light blocking of the present invention for achieving the above other object may contain red beet fermented extract as an active ingredient.

The cosmetic composition containing the fermented red beet extract of the present invention as an active ingredient is non-toxic, has an excellent antioxidant effect, and is effective in improving skin whitening, blocking UV rays and blocking blue light.

The present invention relates to a cosmetic composition and health functional food containing a fermented red beet extract as an active ingredient.

Hereinafter, the present invention will be described in detail.

The cosmetic composition of the present invention contains a fermented red beet extract as an active ingredient.

The red beet is suitable for obese people due to its low calorie, and is effective in preventing anemia and high blood pressure.

The fermented red beet extract is a solvent extract fermented as a strain.

The red beet solvent extract is extracted through sonication under an extraction solvent, and specifically, the red beet and the extraction solvent are mixed in a weight ratio of 1: 5 to 25, preferably 1: 10 to 20, at 20 to 50 kHz, preferably Preferably at 50 to 90 ° C, preferably 70 to 80 ° C, 5 to 60 minutes, preferably 15 to 30 minutes with an ultrasonicator of a frequency of 30 to 40 kHz and a power of 50 to 700 W, preferably 150 to 400 W has been processed during

When extracting red beets, in the case of solvent extraction rather than ultrasonic extraction, not only a small amount of active ingredients are extracted, but also antioxidant, skin whitening, UV protection and blue light blocking effects may be low.

When the weight ratio of the red beet to the extraction solvent is out of the above range, the active ingredient of the red beet may be extracted in a small amount in the extract.

In addition, when the frequency and power of the ultrasonicator are less than the lower limit, the active ingredient of the red beet may be extracted in a small amount.

In addition, when the extraction temperature and extraction time are less than the lower limit, the active ingredient of red beet can be extracted in a small amount, and when the extraction temperature and extraction time are above the upper limit, the functionality may be reduced due to heat modification of polyphenols and tyrosinase. .

The extraction solvent for extracting the extract is water, a lower alcohol having 1 to 4 carbon atoms, ethylene glycol, ethyl ether, or a mixed solvent thereof. The lower alcohol may include 20 to 99% by volume of methanol, ethanol, butanol or propanol aqueous solution, and preferably water for excellent antioxidant, skin whitening and blue light blocking.

The fermented red beet extract of the present invention is obtained by inoculating the red beet ultrasonic solvent extract, preferably the red beet ultrasonic hot water extract with a strain, and then fermenting it at 25 to 50 ° C. at 100 to 300 rpm for 10 to 30 days.

As the strain, Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus sakei ( Lactobacillus sakei ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Lactobacillus buchneri ( Lactobacillus buchneri ) at least one selected from the group consisting of and beta-When using a strain other than the strain known to produce glucosidase, antioxidant, skin whitening, UV blocking and blue light blocking effects may be low or absent.

When the temperature, mixing speed, and time during fermentation are less than the lower limit, the active ingredient of red beet may be extracted in a small amount, and if it exceeds the upper limit, the desired effect may not be exhibited at all due to the decomposition of the physiologically active substance. .

The fermented red beet extract of the present invention may be used in health functional foods in addition to cosmetic compositions.

The term 'extract' used while referring to red beet in this specification includes not only the crude extract obtained by treating the extraction solvent but also the processed product of the fermented red beet extract. For example, the fermented red beet extract may be prepared in a powder state by an additional process such as distillation under reduced pressure and freeze-drying or spray-drying.

Meanwhile, in the present specification, the term 'contained as an active ingredient' means including an amount sufficient to achieve the efficacy or activity of the fermented red beet extract. For example, the fermented red beet extract is used at a concentration of 10 to 1500 μg/ml, preferably 100 to 1000 μg/ml. Since the red beet ferment extract is a natural product and has no side effects to the human body even when used in excess, the upper limit of the quantity of the red beet ferment extract contained in the composition of the present invention can be selected and implemented by those skilled in the art within an appropriate range.

In the cosmetic composition of the present invention, in addition to the above cosmetic composition, other ingredients commonly formulated in cosmetics may be blended as needed. Examples of these blending ingredients include oil and fat ingredients, moisturizing agents, emollients, surfactants, organic and inorganic pigments, Organic powder, UV absorber, preservative, disinfectant, antioxidant, pH adjuster, alcohol, colorant, flavoring agent, blood circulation promoter, cooling agent, limiting agent, purified water, water-soluble vitamin, fat-soluble vitamin, polymer peptide, polymer polysaccharide, sphingolipid and seaweed an extract, etc. are mentioned.

The cosmetic composition of the present invention may be prepared in the form of emulsified formulations and solubilized formulations commonly used in the art.

In addition, the ingredients included in the cosmetic composition of the present invention may include ingredients commonly used in cosmetic compositions in addition to the ingredients as active ingredients, for example, conventional adjuvants such as stabilizers, pigments and natural fragrances; It may further include a carrier.

Products to which the composition of the present invention can be added include, for example, mist, skin lotion, skin softener, skin toner, astringent, lotion, milk lotion, moisture lotion, nourishing lotion, massage cream, nourishing cream, sunscreen cream , moisture cream, hand cream, foundation, essence, nourishing essence, mask pack, press powder, loose powder, eye shadow, etc., and soap, cleansing foam, cleansing lotion, cleansing cream, body lotion and body cleanser.

When the formulation of the present invention is a paste, cream or gel, animal fiber, vegetable fiber, wax, paraffin, starch, tracanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as a carrier component. can

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In particular, in the case of a spray, additional chlorofluorohydrocarbon, propane , butane or propellants such as dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, solvating agent or emulsifying agent is used as a carrier component, for example, water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1 ,3-butylglycol oil, glycerol fatty esters, fatty acid esters of polyethylene glycol or sorbitan.

When the formulation of the present invention is a suspension, as a carrier component, water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol esters and polyoxyethylene sorbitan esters, microcrystalline Cellulose, aluminum metahydroxide, bentonite, agar or tracanth may be used.

In addition, the present invention provides a health functional food composition containing the fermented red beet extract as an active ingredient.

A health functional food is a food prepared by adding fermented red beet extract to food ingredients such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspension, etc. However, unlike general medicines, it has the advantage that there are no side effects that may occur when taking the medicine for a long period of time by using food as a raw material. The health functional food of the present invention obtained in this way is very useful because it can be ingested on a daily basis. The amount of red beet fermented extract added in such a health functional food varies depending on the type of health functional food and cannot be defined uniformly, but it can be added within a range that does not impair the original taste of the food. It is usually in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight. In addition, in the case of a health functional food in the form of pills, granules, tablets or capsules, it is usually added in an amount of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of a pill, tablet, capsule or beverage.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

Example 1. Red Beet Ferment Extract

culture medium

Leukonostok mecenteroides was inoculated with 1% MRS broth and cultured at 37° C. for 24 hours to be used as a culture medium.

fermented extract

Red beet and water were mixed in a weight ratio of 1:20, put into an ultrasonicator (JAC Ultrasinic, Hwaseng, Korea), and then extracted for 30 minutes at 80 °C using ultrasonic waves (50 kHz, 700 W), and then the extract was extracted at 1000 rpm for 5 minutes. Red beet ultrasonic hot water extract was obtained by centrifugation for minutes to recover the supernatant. After the obtained red beet ultrasonic hot water extract was cooled at room temperature, the red beet ultrasonic hot water extract and leuconostoc mecenteroides were mixed in a weight ratio of 1: 2 to adjust the pH to 6.95 to 7.05, and then sugar was added to 100 parts by weight of the mixture. Add 1 part by weight, ferment at 37°C for 48 hours, crush using a homogenizer (HG-15A, DAIHAN, Korea), adjust the pH to 4.78ㅁ0.05, ferment at 45°C for 48 hours, and then centrifuge to recover the supernatant. A red beet ferment extract was obtained.

Example 2. Red beet ferment extract_ultrasound omitted

culture medium

Leukonostok mecenteroides was inoculated with 1% MRS broth and cultured at 37° C. for 24 hours to be used as a culture medium.

fermented extract

Red beet and water were mixed in a weight ratio of 1:20, extracted for 50 minutes at 80 °C, and the extract was centrifuged at 1000 rpm for 5 minutes to recover the supernatant, thereby obtaining a hot water extract of red beets. After cooling the obtained red beet hot water extract at room temperature, red beet hot water extract and leuconostok mecenteroides were mixed in a weight ratio of 1: 2 to adjust the pH to 6.95 to 7.05, and then 1 weight per 100 parts by weight of the mixture Red beets were fermented at 37 °C for 48 hours by adding parts, then crushed using a homogenizer (HG-15A, DAIHAN, Korea), adjusted to pH 4.78ㅁ0.05, fermented at 45 °C for 48 hours, and then centrifuged to recover the supernatant. A ferment extract was obtained.

Comparative Example 1. Ultrasonic Hot Water Extract

Red beet and water were mixed in a weight ratio of 1:20, put into an ultrasonicator (JAC Ultrasinic, Hwaseng, Korea), and then extracted for 30 minutes at 80 °C using ultrasonic waves (50 kHz, 700 W), and then the extract was extracted at 1000 rpm for 5 minutes. Red beet ultrasonic hot water extract was obtained by centrifugation for minutes to recover the supernatant.

Comparative Example 2. Ultrasonic Methanol Extract

It was carried out in the same manner as in Comparative Example 1, except that an 80% by volume aqueous methanol solution was used instead of water to obtain a red beet ultrasonic methanol extract.

Comparative Example 3. Ultrasonic Methanol Fermented Extract

A methanol fermented extract of red beet was obtained by fermenting the ultrasonic ethanol extract prepared in Comparative Example 2 using Leukonostok mecenteroides as in Example 1.

<Test Example>

Test Example 1. Measurement of total polyphenol content and DPPH scavenging ability

1-1. Total polyphenol content (mg GAE/g DW): Measured by modifying the Folin-Denis method, folin-ciocalteu's phenol solution (Folin &Ciocalteu'sphenol; Sigma-Aldrich, USA) was added to the sample and reduced by a polyphenol compound The molybdenum blue color reaction generated by the process was based on the principle. After adding 0.2 N FC solution to 0.14 ml of the sample and leaving it for 10 minutes, 0.56 ml of 7.5% Na ₂ CO ₃ was added and reacted for 1 hour, and the absorbance value was measured at 756 nm. Gallic acid (Sigma-Aldrich, USA) was used as a standard material, and the unit was expressed as mg gallic acid equivalent (GAE)/g dry weight (DW) compared with the prepared gallic acid calibration curve.

1-2. DPPH scavenging ability (%): The electron donating ability was measured by modifying the method of Blois, and DPPH (2,2-Diphenyl-1-picrylhydrazyl, Sigma -Aldrich) The reducing power of the sample was measured through free radical scavenging activity. After adding 1.25 ml of DPPH solution to 0.25 ml of sample and reacting in the dark for 20 minutes, absorbance was measured at 517 nm. Based on the absorbance of the control group to which the sample was not added, the DPPH radical scavenging activity was obtained according to [Equation 1] below. indicated as

[Equation 1]

DPPH radical scavenging activity (%)={1-(Abs(test)-Abs(color))/Abs(control)}X100

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 total polyphenols
(mg GAE/g DW) 29.73 22.19 18.18 12.67 10.44 DPPH scavenging ability (%) 68.63 60.45 52.04 22.98 16.47

As shown in Table 1 above, it was confirmed that the fermented red beet extracts prepared according to Examples 1 and 2 of the present invention had a higher total polyphenol content and superior DPPH scavenging ability compared to Comparative Examples 1 to 3.

In particular, it was confirmed that the ferment extract of Example 1 had a higher total polyphenol content and excellent DPPH scavenging ability compared to the ferment extract without ultrasonication of Example 2, and the fermented product showed excellent results compared to Comparative Example 1. Contrary to 1 and 2, it was confirmed that the methanol ferment extract of Comparative Example 3 had lower total polyphenol content and DPPH scavenging ability than the methanol extract of Comparative Example 2.

Test Example 2. Tyrosinase (Tyrosinase) activity inhibition

2-1. Measurement of inhibition of tyrosinase activity: The inhibitory activity of tyrosinase was tested by modifying Flurkey's method. A buffer was prepared by dissolving 0.8039 g of sodium phosphate monobasic anhydrous and 0.9511 g of sodium phosphate dibasic anhydrous in 100 mL of distilled water, respectively, and adjusting the pH to 6.8. As the prepared buffer, the substrate 10 mM 3,4-dihydroxy phenylanin (I-dopa) (20 mg/mL) and the enzyme 1250 unit tyrosinase were prepared, and 1250 unit tyrosinase was diluted 10-fold in distilled water and used. As a positive control, kojic acid (2 mg/mL) was prepared. In a 2 mL microtube, 0.4 g of buffer, 0.2 g of substrate, 0.2 g of sample, and 0.2 g of enzyme were sequentially added and stirred, followed by reaction at 25° C. for 30 minutes. After the reaction, absorbance was measured at 475 nm.

[Equation 2]

Tyrosinase inhibition rate (inhibitory activity, %) = [1-sample OD / control OD] * 100

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Tyrosinase inhibition rate (%) 36.84 31.65 30.11 24.11 20.37

As shown in Table 2 above, it was confirmed that the red beet ferment extract prepared according to Examples 1 and 2 of the present invention had a higher tyrosinase inhibition rate than Comparative Examples 1 to 3.

In particular, it was confirmed that the ferment extract of Example 1 had a higher tyrosinase inhibition rate than the ferment extract that was not subjected to ultrasonication of Example 2, and Examples 1 and 2 showed superior results compared to Comparative Example 1. Conversely, it was confirmed that the methanol ferment extract of Comparative Example 3 had a lower tyrosinase inhibition rate than the methanol extract of Comparative Example 2.

Test Example 3. UV protection rate

In order to measure the UV blocking rate of the red beet extract prepared according to Examples and Comparative Examples, the blocking rate was measured in the UV A (320-400 nm) and UV B (290-320 nm) wavelength ranges using a UV/Vis spectrophotometer. The absorbance was measured by comparing it with the UV blocking ability of distilled water and tannin 10 mg/mL, a representative polyphenol.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 UV-A blocking rate (%)
Distilled water vs. 21.4 19.5 15.30 13.00 11.50 UV-B blocking rate (%)
compared to distilled water 87.6 75.5 57.30 50.20 57.60 UV-A blocking rate (%)
tannin contrast 14.0 12.5 8.3 6.0 4.5 UV-B blocking rate (%)
tannin contrast 37.6 35.5 27.3 20.2 17.6

As shown in Table 3 above, the red beet ferment extract prepared according to Examples 1 and 2 of the present invention has a higher UV blocking rate compared to Comparative Examples 1 to 3, so it is effective in blocking UV rays touching the skin.

That is, since the cosmetic composition applied to the skin blocks UV rays, there is almost no UV rays directly touching the skin.

Test Example 4. Blue light blocking rate measurement

In order to evaluate the blocking rate against blue light for the red beet extracts prepared according to Examples and Comparative Examples, the UV spectrum was measured and the blocking rate was measured using a spectrophotometer (Optizen 2120UV, Mecasys Co., Korea). The absorbance of the red beet extract prepared according to the above Examples and Comparative Examples was measured in a wavelength range of 380 to 500 nm using a UV spectrophotometer. The blue light blocking rate increase/decrease value was measured.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Blue light blocking rate (%)
Distilled water vs. 76.5. 70.4 52.35 59.42 61.55 Blue light blocking rate (%)
tannin contrast 39.5 36.8 30.8 26.5 23.9

As shown in Table 4 above, the red beet ferment extract prepared according to Examples 1 and 2 of the present invention has a higher blue light blocking rate than Comparative Examples 1 to 3, and thus is effective in blocking blue light touching the skin.

That is, since the cosmetic composition applied to the skin blocks blue light, there is almost no blue light that directly touches the skin.

Hereinafter, formulation examples of the composition containing the powder of the present invention will be described, but the present invention is not intended to limit the present invention, but merely to describe it in detail.

Preparation Example 1. Preparation of granules

1,000 mg of fermented product powder obtained in Example 1

appropriate amount of vitamin mixture

70 μg vitamin A acetate

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

0.5 mg of vitamin B6

0.2 μg of vitamin B12

Vitamin C 10 mg

Biotin 10 μg

Nicotinamide 1.7 mg

50 μg of folic acid

Calcium pantothenate 0.5 mg

Mineral mixture appropriate amount

ferrous sulfate 1.75 mg

Zinc Oxide 0.82 mg

Magnesium carbonate 25.3 mg

potassium phosphate monobasic 15 mg

Dibasic calcium phosphate 55 mg

Potassium citrate 90 mg

100 mg of calcium carbonate

Magnesium chloride 24.8 mg

The composition ratio of the vitamin and mineral mixture is relatively suitable for granules in a preferred embodiment, but the mixing ratio may be arbitrarily modified. It can be prepared and used in the preparation of a health functional food composition according to a conventional method.

Preparation Example 2. Preparation of functional beverage

1,000 mg of fermented product powder obtained in Example 1

1,000 mg citric acid

100 g of oligosaccharides

2 g of plum concentrate

1 g taurine

Add purified water to total 900 mL

After mixing the above ingredients according to the usual health drink manufacturing method, after stirring and heating at 85 ° C for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed and sterilized, then refrigerated. It is used to prepare the functional beverage composition of the present invention.

Although the composition ratio is prepared by mixing ingredients suitable for relatively favorite beverages in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and national preferences such as demand class, demanding country, and use.

A preparation example of a cosmetic composition suitable for applying the present invention will be presented.

Preparation example 3: lotion

Preparation examples of the lotion among the cosmetics containing the ferment extract of Example 1 are shown in Table 5 below.

ingredient content (wt%) Ferment extract of Example 1 5.0 glycerin 6.0 1,3-butylene glycol 3.0 PG 1500 1.0 allantoin 0.1 DL-Panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Sodium Hyaluronate 5.0 ethanol 10.0 Polysorbate 20 0.2 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 4: Lotion

Preparation examples of the lotion in the cosmetic containing the ferment extract of Example 1 are shown in Table 6 below.

ingredient content (wt%) Ferment extract of Example 1 3.0 propylene glycol 6.0 glycerin 4.0 triethanolamine 1.2 Tocopheryl Acetate 3.0 liquid paraffin 5.0 squalane 3.0 Macadamin Nut Oil 2.0 Polysorbate 60 1.5 Sorbitan sesquioleate 1.0 Carboxyvinyl Polymer 1.0 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation 5: Nourishing Cream

A preparation example of a nutritional cream in a cosmetic comprising the ferment extract of Example 1 is shown in Table 7 below.

ingredient content (wt%) Ferment extract of Example 1 1.0 lipophilic monostearate glycerin 1.5 cetearyl alcohol 1.5 stearic acid 1.0 Polysorbate 60 1.5 Sorbitan Stearate 0.6 Isostearylisostearate 5.0 squalane 5.0 mineral oil 35.0 dimethicone 0.5 Hydroxyethyl Cellulose 0.12 glycerin 6.0 triethanolamine 0.7 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 6: Essence

Preparation examples of the essence in the cosmetics containing the ferment extract of Example 1 are shown in Table 8 below.

ingredient content (wt%) Ferment extract of Example 1 1.5 glycerin 10.0 betaine 5.0 PEG 1500 2.0 allantoin 0.1 DL-Panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Hydroxyethyl Cellulose 0.1 Sodium Hyaluronate 8.0 Carboxyvinyl Polymer 0.2 triethanolamine 0.18 Octyldodecanol 0.3 Octyldodeces-16 0.4 ethanol 6.0 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 7: Emulsion for mask pack

Preparation examples of the emulsion for a mask pack among cosmetics containing the ferment extract of Example 1 are shown in Table 9 below.

ingredient content (wt%) Ferment extract of Example 1 1.0 polyvinyl alcohol 15.0 Cellulose Gum 0.15 glycerin 3.0 PEG 1500 2.0 cyclodextrin 0.15 DL-Panthenol 0.4 allantoin 0.1 Monoammonium glycyrrhizinate 0.3 nicotinamide 0.5 ethanol 6.0 PEG 40 hydrogenated castor oil 0.3 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Claims (8)

Contains red beet ferment extract as an active ingredient,
The red beet ferment extract is a fermented extract obtained by fermenting a red beet solvent extract as a strain,
The red beet solvent extract is ultrasonically extracted under an extraction temperature of 50 to 90° C. for 5 to 60 minutes with an ultrasonicator with a frequency of 20 to 50 kHz and a power of 50 to 700 W. Skin whitening improvement, UV protection and blue A cosmetic composition for blocking light. delete According to claim 1, wherein the strain is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus sakei ( Lactobacillus sakei ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and Lactobacillus buchneri ( Lactobacillus buchneri ) The group consisting of A cosmetic composition, characterized in that at least one selected from The cosmetic composition according to claim 1, wherein the red beet solvent extract is extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The cosmetic composition according to claim 1, wherein the red beet solvent extract is an extract extracted with water. delete delete Contains red beet ferment extract as an active ingredient,
The red beet ferment extract is a fermented extract obtained by fermenting a red beet solvent extract as a strain,
The red beet solvent extract is ultrasonically extracted under an extraction temperature of 50 to 90° C. for 5 to 60 minutes with an ultrasonicator with a frequency of 20 to 50 kHz and a power of 50 to 700 W. Skin whitening improvement, UV protection and blue Health functional food for light blocking.