KR20110080029A - Extract of an rice and soap comprising the extract of an rice - Google Patents

Abstract

PURPOSE: Soap is provided to ensure excellent anti-oxidation, anti-allergy, anti-inflammation and antibacterial effects and to secure good effects on various skin troubles. CONSTITUTION: Rice extract is obtained by extracting rice using 95% ethanol at room temperature for 48 hours. The rice is one or more selected from the group consisting of polished rice, green rice, and red rice. Soap using the rice extract is prepared by blending the rice extract with a soap raw material mixture used in general soap in the amount of 0.01-10.0 weight%.

Description

Extract of an rice and Soap comprising the extract of an rice}

The present invention relates to a rice extract and a soap containing the same, and more particularly, to a rice extract having an antioxidant, anti-allergic, anti-inflammatory, antibacterial effect and a soap made using the same.

In general, the skin discharges waste products from the body through the pores and sebum is secreted through the pores to prevent moisture evaporation and maintain the softness of the skin. It is common to use soap to effectively remove these wastes. Existing soaps are manufactured for the purpose of simply removing wastes, but are not effectively used when various problems occur on the skin. to be.

In general, the trouble that occurs on the skin is caused by the microbes in the air parasitic where sweat and sebum secreted a lot, causing inflammation, itching and odor of the skin. Accordingly, conventional soaps serve to protect the skin from bacteria by removing dirt attached to the skin, and to clean and disinfect the skin, but to solve various skin problems as described above. In order to produce a new soap has come.

Therefore, the technical problem to be achieved by the present invention is to develop an excellent soap raw material for solving skin troubles and to provide a soap manufactured by using the same.

The present invention to achieve the above technical problem

It provides a rice extract extracted for 48 hours at room temperature using 95% ethanol.

In addition, the present invention to achieve another technical problem,

In general soap manufactured by blending and molding a soap material mixture,

By using a 95% ethanol in the soap material mixture in a rice extract extracted at room temperature for 48 hours at 0.01 to 10.0% by weight of the total soap weight to provide a soap having antioxidant, anti-allergic, anti-inflammatory and antibacterial effect.

In the rice extract and soap according to the present invention as described above, the rice is preferably any one or more selected from the group consisting of white rice, green rice and red rice.

According to the present invention, using a rice extract having antioxidant, anti-allergic, anti-inflammatory and antibacterial effects as a raw material of the soap can provide a soap having an excellent effect on various skin problems.

1 is a diagram showing the inhibitory effect of histamine secretion induced by compound 48/80 in celiac mast cells.
Figure 2 is a view showing the results of MTT assay to determine whether the extract of green rice, white rice, red rice is toxic to HMC-1 cells.
3 and 4 are diagrams showing the effect on cytokines secreted from activated mast cell lines (HMC-1).
Figure 5 is a photograph of a soap containing a rice extract according to the present invention from the left of the taste soap, white rice soap, red rice soap in order.

Hereinafter, the present invention will be described in detail through examples and experiments.

1.How to Make Rice Extract

In this experiment, 200 g of dried green rice, white rice, and red rice each were put in 2L of 95% ethanol, extracted at room temperature for 48 hours, filtered (Whatman No. 2), and the extract was concentrated under reduced pressure at 50 ° C, dried in a dry oven, and extracted with rice. Was prepared.

2. Antioxidant Effect of Rice Extract DPPH  (1,1- diphenyl -2- picrylhydrazyl ) radical  Scavenging activity)

Results of scavenging activity of green, white and red rice extracts against DPPH radicals are shown in Table 1. In Table 1, all DPPH radical scavenging activities of the extract showed a concentration-dependent increase. All of the extracts showed high radical scavenging activity of 60% or more at 1000 g mL ^{- 1} concentration.

density
(gmL ^-1 ) Ethanol Extract Types Gourmet White rice Hongmi 500 38.2 33.5 42.5 1000 63.1 60.7 62.3 1500 67.6 64.3 68.8 2000 70.4 69.4 72.4

3. Antimicrobial Effect of Rice Extract

Table 2 shows the antimicrobial activity of white, green and red rice extracts against gram-positive and negative bacteria. In Table 2, white rice, bran-positive gram-positive bacteria, red rice showed relatively high antimicrobial activity in gram-negative bacteria. In particular, white rice showed high antimicrobial activity in Streptococcus mutans and red rice in Salmonella enteritidis , which was melted in Klebsiella Pnumoniae .

Antimicrobial measurement was performed according to KS K 0693 (2001).

Kinds Strain Inhibition zone (mm) per microorganism 500 ppm 1000 ppm 1500 ppm 2000 ppm Gourmet Gram positive bacteria Streptococcus mutans 9.13 ± 0.33  9.36 ± 0.20  9.38 ± 0.18  10.76 ± 0.25 Salmonella enteritidis  8.47 ± 0.15 9.13 ± 0.26  9.33 ± 0.22  11.02 ± 0.85 Bacillus subtilis  8.13 ± 0.12 8.55 ± 0.35  9.30 ± 0.35  10.85 ± 0.13 Staphylococus aureus  subsp. aureus  8.76 ± 0.28  8.87 ± 0.14  9.05 ± 0.14  9.40 ± 0.37 Gram negative Bacilus cereus  8.45 ± 0.08  8.53 ± 0.16  8.85 ± 0.26 10.21 ± 0.18 Esherichia coli  8.48 ± 0.22  8.70 ± 0.12  8.87 ± 0.14  9.31 ± 0.17 Klebsiella Pnumoniae  8.06 ± 0.47  8.12 ± 0.49  8.43 ± 0.49  8.58 ± 0.35 Listeria monocytogenes  8.31 ± 0.17  8.41 ± 0.23  8.57 ± 0.23  8.61 ± 0.42 White rice
Gram positive bacteria Streptococcus mutans 8.52 ± 0.30 8.66 ± 0.20  9.05 ± 0.18 11.32 ± 0.25 Salmonella enteritidis 8.19 ± 0.15 8.34 ± 0.26  8.44 ± 0.22 10.13 ± 0.85 Bacillus subtilis 8.71 ± 0.23 8.89 ± 0.34  9.24 ± 0.35 10.39 ± 0.13 Staphylococus aureus  subsp. aureus 8.66 ± 0.55 8.02 ± 0.40  8.57 ± 0.14 10.47 ± 0.12 Gram negative Bacilus cereus 8.60 ± 0.12 8.71 ± 0.35  8.93 ± 0.26 10.54 ± 0.16 Esherichia coli 8.58 ± 0.22  8.80 ± 0.12  8.80 ± 0.14 10.87 ± 0.17 Klebsiella Pnumoniae 8.70 ± 0.47  9.13 ± 0.49  8.43 ± 0.49  8.44 ± 0.35 Listeria monocytogenes 8.31 ± 0.17  8.33 ± 0.23  8.57 ± 0.23  8.62 ± 0.42 Hongmi
Gram positive bacteria Streptococcus mutans 8.29 ± 0.16  8.32 ± 0.23  8.57 ± 0.23  8.69 ± 0.63 Salmonella enteritidis 8.70 ± 0.10  8.75 ± 0.57  8.48 ± 0.10  8.86 ± 0.23 Bacillus subtilis 8.42 ± 0.74  8.59 ± 0.32  8.59 ± 0.30  8.73 ± 0.47 Staphylococus aureus  subsp. aureus 8.44 ± 0.22  8.49 ± 0.16  8.65 ± 0.18  8.67 ± 0.40 Gram negative Bacilus cereus 8.27 ± 0.19  8.55 ± 0.13  8.55 ± 0.13  9.23 ± 0.22 Esherichia coli 8.68 ± 0.19  8.71 ± 0.21  8.95 ± 0.21  9.40 ± 0.36 Klebsiella Pnumoniae 9.37 ± 0.34  9.47 ± 0.18  9.73 ± 0.18 10.38 ± 0.15 Listeria monocytogenes 8.60 ± 0.13  8.66 ± 0.10  8.71 ± 0.10  9.25 ± 0.31

4. Rice Extract Anti-allergy  effect( Compound  Induced by 48/80 systemic  anaphylatic reaction Inhibitory Effect of Rice Extract in

When compound 48/80, a substance that induces mast cell degranulation, is treated in experimental mice, mice undergo a systemic anaphylactic reaction after 15 to 20 minutes.

In this experiment, the inhibitory effect on systemic anaphylactic reactions of Glutinous, White and Black rice induced by Compound 48/80 was obtained.

As shown in Table 3, the mortality of each test substance was suppressed by about 25-40% compared to the control group (DW), which showed 100% mortality.

Substance classification Compound 48/80 (10 mg / kg) % Mortality Control group (DW) + 100 Gourd Extract + 75 White rice extract + 75 Red Rice Extract + 60

5. Rice Extract Anti-allergy  effect( In celiac mast cells compound  Inhibitory effect of histamine secretion induced by 48/80)

In order to examine the histamine free inhibitory effect of the extracts of glutinous, white and red rice on RPMCs cells, which are intraperitoneal mast cells of SD rats, test substance extracts were applied to the RPMCs cells (2 × 10 ⁵ cells / ml) incubated at 37 ° C. After treatment by concentration and 30 minutes after the release using compound 48/80 (6 ㎍ / mL) was released by quantifying the observed histamine for 15 minutes and the results are shown in FIG.

As shown in FIG. 1, each substance exhibited an inhibitory effect of 8, 14, and 18% on histamine secretion induced by compound 48/80 by separating mast cells from the abdominal cavity.

In the experiment, the intraperitoneal mast cells were injected with 30 ml of Tyrode buffer B (137 mM NaCl, 5.3 mM Glucose, 12 mM NaHCO ₃ , 2.7 mM KCl, 0.3 mM NaH ₂ PO ₄ ) into the rat abdominal cavity. Massage the abdomen for 90 seconds, then carefully open the peritoneum to collect Tyrode buffer B containing the intraperitoneal cells with a Pasteur pipette. Next, the cells were precipitated by centrifugation at 150xg for 10 minutes, and then pipetted with Tyrode buffer B on the precipitated cells, and then slightly raised on 22.5% metrizamide. Centrifuge for 15 min at 400 × g to obtain only precipitated cells. Put the α-MEM / 50% FBS into the cells and pipette to confirm the mast cells 95% or more by toluidine blue staining, and the viability of 97% or more by trypan blue staining is used in the experiment. Add α-MEM / 50% FBS to the purified mast cells, pipet carefully, and divide into 2x10 ⁵ cells. In order to stabilize the cells, the pre-incubation at 37 ° C. for 10 minutes before the extract of each part of Gam-guk was treated, and the compound 48/80 was treated for 10 minutes after the part-specific extract of Gam-guk was treated for 30 minutes. At the end of the reaction, the supernatant and the cells are separated by centrifugation at 400xg. The histamine quantitation is measured at 438nm wavelength by OPA spectrofluoromtry method, and the inhibition rate of histamine secretion is calculated using the following equation.

     % Inhibition = (a-b) x100 / a

a: group treated with compound 48/80 without extract treatment, b: group treated with compound 48/80 after extract treatment.

6. Cytotoxicity Test of Rice Extract HMC -Cytotoxic effect of each substance in the experiment with -1)

MTT assay was performed to determine whether the extracts of Glutinous, White and Red Rice were toxic to HMC-1 cells, and the results are shown in FIG. 2.

2, the extracts of Glutinous, White and Red Rice did not show cytotoxicity up to the concentration of 0.5 mg / ml.

The method of measuring cell viability using the MTT assay is as follows.

Dispense 100 μl of cells (1 × 10 ⁵ ) into a 96-well plate and stabilize it in a CO ₂ cell incubator for at least 12 hours. After treatment with the reagents required for the experiment, MTT solution (5mg / ml, phosphate buffered) saline: PBS) is added to 1/10 of the final volume of the culture. After 4 hours, 100 μl / well of 0.01 N HCl solution containing 10% SDS was added to dissolve the purple formazan formed by the viable cells, followed by 570 nm wavelength using an ELISA reader (Molecular Devices Co., Sunnyvale, CA, USA). Absorbance is measured at.

7. Anti-inflammatory Effect of Rice Extract HMC Effect of each substance on the inhibition of inflammatory cytokines at -1)

The effects on cytokines secreted from activated mast cell lines (HMC-1) at concentrations that do not exhibit cytotoxicity are shown in Tables 4, 3 and 4.

As shown in Table 4, Figure 3 and Figure 4, green rice, white rice, black rice showed an inhibitory effect on IL-6 and IL-8 in the concentration range of 5 ~ 500㎍ / ml. Although the variation in concentration is relatively large, white rice and black rice show up to 50% of inhibitory effect on IL-6, and brown rice, white rice and black rice have up to 30% or more inhibitory effect on IL-8. This was confirmed.

The samples used in the experiment were suspended in distilled water for animal experiments, and in the case of cell experiments were suspended in distilled water and autoclaved.

division Concentration (µg / ml) IL-8 inhibition rate (%) IL-6 inhibition rate (%) Gourmet

500 17.73 5.84 50 17.78 - 5 35.40 20.65 White rice

500 - 45.13 50 39.58 - 5 34.48 49.82 Hongmi

500 - 18.79 50 34.81 23.69 5 43.22 49.73

8. Manufacture of soap containing rice extract

Soap according to the present invention was prepared by adding 3% of rice extract to a soap base made using hamp oil, olive oil, Soy Bean Oil (Soy Bean Oil), Shea Butter (Shea Butter).

5 is a picture taken with respect to the prepared soap, the soap according to the present invention will show an excellent effect on antioxidant, anti-allergic, anti-inflammatory and antibacterial.

Claims (4)

Rice extract extracted at room temperature for 48 hours using 95% ethanol. The rice extract of claim 1, wherein the rice is any one or more selected from the group consisting of white rice, green rice, and red rice. In general soap manufactured by blending and molding a soap material mixture,
Soap having an antioxidant, anti-allergic, anti-inflammatory and antimicrobial effect by blending the rice extract extracted at room temperature for 48 hours using 95% ethanol in the soap material mixture 0.01 to 10.0% by weight of the total soap. The soap having anti-oxidant, anti-allergic, anti-inflammatory and antibacterial effects according to claim 3, wherein the rice is at least one selected from the group consisting of white rice, green rice and red rice.

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