KR20110089580A - Cosmetic compositions containing fermented extract of hippophae rhamnoides l - Google Patents

Abstract

PURPOSE: A cosmetic composition containing Hippophae rhamnoides fermentation extract is provided to improve skin healing and to ensure moisturizing, whitening, and antiaging. CONSTITUTION: A method for preparing Hippophae rhamnoides fermentation extract comprises: a step of directly fermenting branches, fruits, and leaves of Hippophae rhamnoides and isolating or isolating and fermenting. The Hippophae rhamnoides is fermented using yeast, nuruk, Bacillus subtilis, or Lactobacillus or fermented naturally. A cosmetic composition for moisturizing, whitening, and antiaging contains 0.1-80.0 weight% of the extract. The cosmetic composition is selected from lotion, nutrition cream, massage cream, and nutrition essence.

Description

Cosmetic composition containing fermented extract of vitamin tree {Cosmetic compositions containing fermented extract of Hippophae rhamnoides L}

The present invention heals the excellent skin containing the fermented extract fermented and fermented by inoculating the branches, leaves and berries of the vitamin tree with Saccharomyces cerevisiae, Aspergillus oryzae, Bacillus subtilis and Lactobacillus bulgaricus. The present invention relates to a cosmetic composition having an improving effect, a moisturizing, whitening and anti-aging effect.

Aging of the skin increases skin wrinkles, relaxes, reduces gloss, gloss, and smoothness, and reduces elasticity. The texture becomes rough, wrinkles are disturbed, pigmentation spots increase, partial depigmentation spots occur, and yellowish color occurs. Such aging can be divided into natural aging and photo aging. The skin change caused by ultraviolet rays is called photo aging, and the change according to age appearing in the area that is hardly exposed to sunlight is called natural aging.

Although the rate of aging of the skin may be changed by the presence or absence of ultraviolet rays, the result suggests that human skin has no choice but to age. As such, aging of human skin progresses in various forms such as wrinkles, decreased elasticity, skin drying, and pigmentation, and it is impossible to prevent skin aging by controlling only one.

Therefore, the present invention is to provide a cosmetic having a variety of efficacy for the overall suppression of skin aging.

The skin is exposed to ultraviolet light, which continues to produce photochemical reactions that produce free radicals. These reactive oxygen species also lead to skin cell and tissue damage when the skin becomes inflamed. They break the antioxidant defenses, which consist of antioxidant and non-enzymatic antioxidants, bringing the oxidant / antioxidant balance into the oxidized state. In skin, as a means to defend against these exogenous factors, antioxidants such as vitamin E, vitamin C, ubiquinol and glutathione, superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase (catalase) Antioxidants such as CAT. However, continuous exposure of exogenous factors such as UV results in the reduction of antioxidants and the destruction of antioxidant enzymes, which are the skin's defense system, resulting in oxidative stress, damaging cellular components and promoting photoaging (Sies, H. ( 1986) Biochemistry of oxidative stress. Angew. Chem. 25, 1058-1071., Sies, H. (1991) Oxidative stress: Oxidants and antioxidant s. Academic Press, N. Y.).

If cells or tissues are damaged by any cause, they try to minimize the response and restore the damaged area to its original state, resulting in inflammation. Anti-inflammatory drugs are called anti-inflammatory agents that work to reduce inflammation, reduce biologic reactions and symptoms. Materials used for anti-inflammatory purposes so far include nonsteroidal flufenamic acid, ibuprofen, benzydamine, and indomethacin, and prednisolone as a steroid system. , Dexamethasone (dexamethasone) (Kim Chang-jong, Pathophysiology, Hallym Co., p61-69, 1988), allantoin, azulene, ε-aminokiproic acid, hydrocortisone, licoriceic acid and its derivatives (β-glychile) Hydrophilic acid, glycylinic acid derivatives, etc. are known to be effective in anti-inflammatory (Ministry of Gwang-jeong, Ministry of New Cosmetics, Namsan Dang, p162, 1993)

In addition, the substances produced during the complex skin aging process caused by external and internal factors are considered to be the cause of melanin and wrinkles. It has been found that these substrates are sequentially cleaved by exposing free radicals to polymeric substrates (collagen, hyaluronic acid, elastin) that maintain elasticity in the skin. On the other hand, pigmentation in the skin is caused by melanogenesis or proliferation of melanocytes, which can be suppressed in various ways. Commonly used methods include various pathways such as inhibition of tyrosinase activity, an important enzyme of melanin synthesis, decreased function of melanocytes, reduction of melanin through inhibition of automatic oxidation, and inhibition of inflammatory reactions such as erythema. have.

The destruction of skin tissues caused by these external factors is more accelerated in dry skin, and for this reason, the moisture content in the skin is very important for maintaining the surface of the flexible and healthy skin. The moisture content of the stratum corneum is closely related to the flexibility and protection of the stratum corneum, depending on the proportion of water reaching the stratum corneum, the rate of water released by evaporation, and the capacity of the stratum corneum to retain water. In addition, the amount of moisture in the stratum corneum produced by regular keratinization is always maintained at 10-20%. This is due to the sebum film, which is a mixture of sweat and sebum, which protects the skin from the outside and prevents water from evaporating from the stratum corneum. However, as the skin ages, the amount of collagen, mucopolysaccharide and hyaluronic acid in the matrix, which play an important role in skin elasticity, decreases and the amount of insoluble collagen increases. This makes it difficult for the dermis to keep the skin hydrated and the skin rough. Furthermore, aging sa decreases the function of sebaceous glands and sweat glands, and the amount of sebaceous sa sweat is gradually reduced. This causes the sebaceous membrane to not form properly and loses protection against skin hydration, resulting in dry skin (Esko Alanen, Jouni Nuutinen, Kirsi Nickle´n, Tapani Lahtinen and Jukka Mo¨nkko¨nen, Measurement of hydration). in the stratum corneum with the MoistureMeter and comparison with the Corneometer, Skin Research and Technology, 10: pp 32-37, (2004))

This series of reactions proceeds through various mechanisms, and their overall results may eventually lead to skin aging.

In the present invention, it is intended to suppress and enhance various parts of the overall reaction process.

Vitamin tree (Hippophae rhamnoides L) used in the present invention is a tree belonging to the barley family, which is native to East Asia and Europe, grows well in river banks and beach mounds, and has an egg-shaped fruit that opens from yellow to scarlet without flowers. The main component of the fruit contains a lot of vitamins, especially vitamin A, C, E and P content is much higher than other fruits and vegetables. (Korean Encyclopedia, Encyclopedia Press, 1999, 200 ~ 201)

It is an object of the present invention to inoculate fermented with yeast (Saccharomyces cerevisiae), yeast (Aspergillus oryzae), Bacillus subtilis or Lactobacillus bulgaricus (vitamin) fruit, or simply fermented by natural fermentation. Compared with the extract obtained by, the moisturizing effect, anti-inflammatory effect, antioxidant effect, whitening and anti-aging effect is excellent and the stability and safety of the material is provided to extract from the natural product.

Another object of the present invention is to provide a cosmetic composition comprising an extract having such efficacy.

Vitamin Tree (Hippophae rhamnoides L) 1 ~ 20 times the amount of purified water to a certain amount of fruit, leaves or branches and warmed at 80 ~ 120 ℃ 0.5-6 hours. After warming, the temperature is cooled to 15 ~ 35 ℃, and then fermented alone by inoculation with Saccharomyces cerevisiae, Aspergillus oryzae, Bacillus subtilis or Lactobacillus bulgaricus, or rice, millet, glutinous rice, brown rice. After fermentation for a certain period of time (1-10 days or more) by mixing with fermentation broth such as barley or natural fermentation at 4-30 ° C., the extraction solvent is selected from the group consisting of water, ethanol, glycerin, butylene glycol and propylene glycol. Add 1-20 fold volume of one or more selected solvents. As the extraction method, a cooling condenser is installed and extracted by heating at 50-95 ° C. for 4-20 hours while preventing the solvent from evaporating, or by extracting the active ingredient at 5 to 37 ° C. for 1 to 15 days.

Another extraction method for obtaining a fermentation extract of the present invention is to add 1 to 20 times the volume of ethanol or purified water or a mixture of the two solvents to a certain amount of vitamin tree fruit, leaf, or eggplant to prevent the evaporation of the solvent is equipped with a cooling condenser In one state, extract by heating at 50-95 ° C. for 4-20 hours, or by dipping at 1∼15 days at 5 ~ 37 ° C., extracting the components, and adding 1 ~ 20 times the amount of purified water to a certain amount of the primary extract obtained by concentrating under reduced pressure. Warm 0.5 to 6 hours at 80 to 120 ° C. After warming, the temperature is cooled to 15 ~ 35 ℃, and then fermented alone by inoculation with Saccharomyces cerevisiae, Aspergillus oryzae, Bacillus subtilis, or Lactobacillus bulgaricus, or fermented with rice, millet, glutinous rice, and brown rice. After fermentation for a certain period of time (1-10 days or more) by mixing with fermentation broth such as barley, 1-20 times the volume of one or more solvents selected from the group consisting of water, ethanol, glycerin, butylene glycol and propylene glycol as extraction solvents. Add quantity. Extraction method is a method of extracting by heating at 50-95 ℃ for 4-20 hours in the state of preventing the evaporation of the solvent is equipped with a cooling condenser, or by extracting the active ingredient by deposition for 1-15 days at 5 ~ 37 ℃. Can be used.

Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces sakei (Saccharomyces sakei) and the like may be used as yeast for preparing the vitamin tree fermentation product of the present invention, most preferably Saccharomyces Saccharomyces cerevisiae is suitable. As lactic acid bacteria, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus acidophyllus, etc. And most preferably Lactobacillus bulgaricus.

Thus extracted extract is added to the cosmetic composition by mixing in a range of 0.01 to 80% by weight, preferably 0.1 to 80.0% by weight of the total weight of the composition.

The present invention is excellent by using the extract obtained by inoculating the fermented vitamin tree (Saccharomyces cerevisiae), Nuruk (Aspergillus oryzae), Bacillus subtilis or Lactobacillus bulgaricus or fermented by natural fermentation as an active ingredient. It provides a safe cosmetic composition having an effect of improving the healing of the skin, moisturizing, whitening and anti-aging.

The following Examples and Experimental Examples illustrate the content of the present invention, but the content of the present invention is not limited thereto.

Example 1.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with yeast (Saccharomyces cerevisiae) and incubated at 25 ° C for 10 days. After incubation, 6 kg of ethanol was added thereto, stirred for 2 hours, and then filtered through a filter paper (Watman No. 5) to obtain 7.2 kg of an extract (0.25% solids).

Example 2.

By treating the vitamin tree branches in the same manner as in Example 1 to obtain 7.1kg (0.34% solids) of the extract.

Example 3.

By treating the leaves of vitamin trees in the same manner as in Example 1 to obtain 7.1kg (0.3% solids) of the extract.

Example 4.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with Nuruk (Aspergillus oryzae) and incubated at 25 ° C for 10 days. After incubation, 6 kg of ethanol was added thereto, stirred for 2 hours, and filtered through a filter paper (Watman No. 5) to obtain 7.2 kg of an extract (0.24% solids).

Example 5.

In the same manner as in Example 4, the vitamin tree was treated to obtain 7.1 kg of extract (0.29% solids).

Example 6.

By treating the leaves of vitamin trees in the same manner as in Example 4 to obtain 7.1kg (0.31% solids) of the extract.

Example 7.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with yeast (Saccharomyces cerevisiae) and incubated at 25 ° C for 10 days. After incubation, 2 kg of propylene glycol was added, the mixture was stirred for 2 hours, and then filtered through a filter paper (Watman No. 5) to obtain 3.5 kg (0.51% of solid content) of the extract.

Example 8.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with yeast (Saccharomyces cerevisiae) and incubated at 25 ° C for 10 days. After incubation, 2 kg of purified water was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated to 60 ° C to obtain an extract 17.4 g.

Example 9.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with yeast (Saccharomyces cerevisiae) and incubated at 25 ° C for 10 days. After incubation, 2 kg of ethanol was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated to 60 ° C to obtain an extract 15.4 g.

Example 10.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 30 ° C, inoculated with yeast (Saccharomyces cerevisiae) and incubated at 30 ° C for 2 days. After incubation, 2 kg of ethanol was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated at 60 ° C. to obtain 19.0 g of an extract.

Example 11.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, inoculated with Nuruk (Aspergillus oryzae) and incubated at 25 ° C for 10 days. After incubation, 2 kg of ethanol was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated to 60 ° C to obtain an extract 18.8 g.

Example 12.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 30 ° C, inoculated with Bacillus subtilis and incubated at 30 ° C for 2 days. After incubation, 2 kg of ethanol was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated at 60 ° C to obtain 18.5 g of an extract.

Example 13.

200g of vitamin fruit is put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 30 ° C, and inoculated with lactic acid bacteria (Lactobacillus bulgaricus) for 2 days. After incubation, 2 kg of ethanol was added thereto, stirred for 2 hours, filtered through a filter paper (Watman No. 5), and concentrated at 60 ° C to obtain an extract 16.6 g.

Example 14.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g. 200 g of the extract obtained in this way is placed in a container containing 2 kg of purified water, warmed at 121 ° C. for 20 minutes, cooled to 25 ° C., and then inoculated with yeast (Saccharomyces cerevisiae) and incubated at 25 ° C. for 2 days. After incubation, the resultant was filtered with filter paper (Watman No. 5), and concentrated under reduced pressure at 60 ° C to obtain 212.8 g of extract.

Example 15.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g. 200 g of the extract obtained in this manner is placed in a container containing 2 kg of purified water, warmed at 121 ° C. for 20 minutes, cooled to 30 ° C., and then inoculated with yeast (Saccharomyces cerevisiae) and incubated at 30 ° C. for 2 days. After incubation, the mixture was filtered through a filter paper (Watman No. 5), and concentrated under reduced pressure at 60 ° C to obtain 208.2 g of an extract.

Example 16.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g. 200 g of the extract obtained in this way is placed in a container containing 2 kg of purified water, warmed at 121 ° C. for 20 minutes, cooled to 25 ° C., and then inoculated with Nuruk (Aspergillus oryzae) and incubated at 25 ° C. for 2 days. After incubation, the mixture was filtered through a filter paper (Watman No. 5), and concentrated under reduced pressure at 60 ° C to obtain 196.4 g of an extract.

Example 17.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g. 200 g of the extract obtained in this way is placed in a container containing 2 kg of purified water, warmed at 121 ° C. for 20 minutes, cooled to 30 ° C., inoculated with Bacillus subtilis, and incubated at 25 ° C. for 2 days. After incubation, the mixture was filtered through a filter paper (Watman No. 5), and concentrated under reduced pressure at 60 ° C to obtain 199.5 g of an extract.

Example 18.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g. 200 g of the extract obtained in this way is placed in a container containing 2 kg of purified water, warmed at 121 ° C. for 20 minutes, cooled to 30 ° C., and then inoculated with lactic acid bacteria (Lactobacillus bulgaricus) and incubated at 25 ° C. for 2 days. After incubation, the mixture was filtered through a filter paper (Watman No. 5), and concentrated under reduced pressure at 60 ° C to obtain 214.6 g of an extract.

Example 19.

Put 200g of vitamin fruit into 500ml sterilized bottle and cover with air-ventilated cloth and fermented naturally at 15 ℃ for 60 days.After fermentation, add 2kg of ethanol for 2 hours, filter it with filter paper (Watman No. 5). 60 degreeC was concentrated and the extract 13.4g was obtained.

Comparative Example 1.

200g of the vitamin fruit was put in a container containing 2kg of purified water, warmed at 100 ° C for 3 hours, cooled to 25 ° C, stirred for 2 hours with 2kg of ethanol, filtered with a filter paper (Watman No. 5), and concentrated at 60 ° C. Thus, the extract 15.2g was obtained.

Comparative Example 2.

200 g of vitamin C fruit was put in 2 kg of 70% ethanol, and extracted by heating in a 60 ° C. water bath equipped with a cooling condenser for 5 hours, filtered through a 250 mesh filter cloth, and concentrated at 60 ° C. to obtain an extract 56.3 g.

Experimental Example 1. Experimental effect of free radical scavenging of vitamin tree fermented extract

1 to 19 and Comparative Examples 1-2 were used as samples to improve the method of Fujita et al. (Y.Fugita et al., Yakugak Zasshi, 108, p129, 1988). 1-diphenyl-2-picrylhydrazyl radical (1,1-Diphenyl-2-picrylhydrazyl radical) was used. To 1 ml of 0.2 mM diphenyl-2-picrylhydrazyl (DPPH) solution, 2 ml of the sample was added at each concentration, reacted at room temperature for 10 minutes, and the maximum absorbance was measured at 525 nm. By calculating the free radical scavenging effect (%), the free radical scavenging activity SC50 of each example was expressed as the concentration of extract and compound (㎍ / ㎖) required to remove 50% of free radicals, and the results are shown in Table 1. Indicated.

<Equation 2>

% Free radical scavenging effect = [1- (A-A ') / (B-B')] x 100

A: Absorbance at 525 nm of sample and reaction solution with DPPH

A ': absorbance at 525 nm of the reaction solution without DPPH

B: absorbance at 525 nm of the reaction solution to which DPPH was added

B ': absorbance at 525 nm of sample and reaction solution without DPPH

Table 1 Free radical scavenging effect

Table 1 shows the experimental results of the free radical scavenging effect of the vitamin tree fermented extract. In the comparative example, the free radical scavenging effect of the non-fermented extracts was relatively decreased, and among the fruits, branches and leaves of the vitamin tree, Fermented extract was confirmed that the good efficacy.

Experimental Example 2. Anti-inflammatory test of vitamin tree fermented extract

The anti-inflammatory effect was measured for the vitamin tree fermented extract 1-19 and Comparative Example 1-2.

Experiment method

Using the left ear of the mouse as the control site and the right ear as the test site, the ear was washed with ethanol before applying the sample, and 20 μl of the sample was continuously applied once a day for 4 days and ethanol was applied to the left ear 1 hour after the last application. Arachidonic acid (Arachidonic acid) was applied to the right ear, and after 1 hour, the degree of ear edema was measured three times by using a micrometer.

Anti-inflammatory effect was judged as edema inhibition based on Arachidonic acid treatment group and the results are shown. 3 is shown.

※ Inhibition Rate (%) = (A-B) / A × 100

A: average thickness of control ear (thickness of arachidonic acid treated ear-thickness of untreated ear)

B: thickness of ear fermented extract applicator group (thickness of arachidonic acid treated ear-thickness of untreated ear)

Table 2 Anti-inflammatory Effects of Vitamin Tree Fermented Extracts

Table 2 shows the anti-inflammatory effect of the fermented extract of vitamin tree, the anti-inflammatory effect did not appear in Examples 2, 3, 5, 6, it was found that the anti-inflammatory effect appeared only in the fruit portion of the vitamin tree.

Experimental Example 3. Moisturizing test of vitamin tree fermented extract

Courage + Khazaka's Corneometer CM 825 on the fermented extract of the vitamin tree was used to measure the moisturizing effect. For Examples 1 to 19 and Comparative Examples 1-2, the solid content was fixed to 1% as an extraction solvent. Moisturizing experiment was carried out by dilution and the values after 40 minutes of sample application were measured and shown in Table 7.

Experiment method

Twenty women in their 20s were washed several times with water in the upper arm 2 × 2 ㎠ and 8 sections, and then water was removed without irritation. After 5 minutes, apply 10 µl of the sample to each of the 2 sections. After 10 minutes, measure 5 times per compartment using the Corneometer. Measure 6 times at 5 minute intervals for one compartment. The room temperature was 20 ° C and relative humidity 20%.

Water contents (%) = Corneometer Value after sample application-Corneometer Value before sample application

The data values are expressed as the average value for 20 people.

Table 3. Moisturizing Effect of Vitamin Tree Fermented Extract

Table 3 shows the results of experiments on the moisturizing effect of the vitamin tree fermentation extract, and the values of 1 and 2 were shown to be lower in the comparative runs not fermented than the vitamin tree fermentation extract. This was found to increase the moisturizing effect through the fermentation process.

Experimental Example 4. Tyrosinase inhibition experiment of vitamin tree fermented extract.

Using Examples 1-19 and Comparative Example 1-2 as a sample to inhibit the activity of mushroom tyrosinase activity at a concentration of 1500ug / ㎖ (A. Vanni, Annali di Chimica, 80, p35, 1990) It measured using. Specifically, after mixing 1.0 ml of 0.1 M potassium phosphate buffer (pH 6.8), 0.3 ml of 0.3 mg / ml L-tyrosine aqueous solution, 1.0 ml of 1,250 units / ml mushroom tyrosinase (SIGMA, T-7755), sample solution was added thereto. 0.2 ml of each was added according to the concentration, and the enzyme reaction was performed at 37 ° C. for 10 minutes. The absorbance of the reaction solution was measured at 480 nm, and the tyrosinase activity inhibitory effect was calculated by Equation 3 below, and the results are shown in Table 7.

&Quot; (3) &quot;

% Inhibition of mushroom tyrosinase activity = [1- (A-A ') / (B-B')] x 100

A: Absorbance at 480 nm of reaction solution with sample and enzyme

A ': absorbance at 480 nm of the reaction solution to which only the sample was added

B: Absorbance at 480 nm of reaction solution added with enzyme only without addition of sample

B ': absorbance at 480 nm of sample and reaction solution without enzyme

Table 4. percent inhibition of mushroom tyrosinase activity

Table 4 shows the mushroom tyrosinase activity inhibition rate of the vitamin tree fermentation extract, it can be seen that the fermentation extract of the branch portion of the vitamin tree has no inhibitory activity of tyrosinase activity.

Experimental Example 5. Melanin Production Inhibitory Activity of Melanoma B16 of Vitamin Tree Fermented Extract

In Examples 1 to 19 and Comparative Examples 1-2, the melanin production inhibitory effect of melanoma B16 was measured. Specifically, melanin production inhibition function was assayed at the cellular level through melanocyte culture. B16 melanoma cells are incubated for 10 days in 10% bovine melanoma cells in the presence of 5% carbon dioxide until 1.0 X 108 cells / T25 flask. Then mix the plant extracts by concentration and incubate for 2 days in the presence of 5% carbon dioxide. Then trypsin is added to collect the cells and observe the degree of blackening of the cells. Melanin was quantified by measuring the absorbance at 475 nm, taking the supernatant of melanin-produced and discharged T25 flask, and the number of cells was mixed at the ratio of collected cells: tryphan blue = 1: 9. Observed by the number of living cells to count the amount of melanin produced per unit cell shows the inhibitory effect. Melanin production amount and melanin production inhibitory effect was obtained by the following formula, and the results are shown in Table 8.

<Equation 4>

Melanin production = extinction coefficient (0.1498) × A475

<Equation 5>

Melanin production inhibitory effect = 1-melanin production / sample cell number

Table 8 Melanin production inhibitory effect (%)

Table 5. Melanin production inhibitory effect (%)

Table 5 shows the results of experiments on the melanin production inhibitory effect of the fermented extract of vitamin tree, in Example 2, 3, 5, 6 did not show the melanin production inhibitory effect, it can be seen that the melanin production inhibitory effect only in the fruit part of the vitamin tree there was.

Prescription Formulation Criteria

The following formulation was based on the results measured in Experimental Examples 1 to 19, the extract of Example 10 showed an overall high effect, and thus was prepared using the extract of Example 10.

Prescription Example 1.

Prescription example of a lotion (skin lotion) of the cosmetic containing the vitamin tree fermented extract is as follows. The sample implemented here refers to the thing of Example 10.

Table 6

<Manufacturing Method>

1) Add all the aqueous phase components and dissolve and mix uniformly.

2) Add all the ethanol parts and dissolve and mix uniformly.

3) The ethanol part component of 2) is slowly added to the aqueous phase component of 1) and mixed.

4) After the aqueous phase component 2 is added to 3), the mixture is mixed and filtered to mature.

Prescription Example 2.

Prescription example of nutrition lotion among the cosmetics containing the vitamin tree fermented extract is as follows.

The sample implemented here refers to the thing of Example 10.

Table 7

<Manufacturing Method>

1) Add all the oily ingredients 1 and heat it at 70 ~ 75 ℃ to dissolve and mix uniformly.

2) Add all the water component 1 and heat it at 70 ~ 75 ℃ to dissolve and mix uniformly.

3) The aqueous phase component of 2) was stirred at 70-75 ° C. while stirring the oil phase component of 1) to form an emulsion, and cooled to 45 ° C.

4) After the aqueous phase component 2 and the oil phase component 2 are added to 3), it is cooled to 30 ° C and aged.

Prescription Example 3

Prescription example of nutrition cream in the cosmetic containing the vitamin tree fermented extract is as follows.

The sample implemented here refers to the thing of Example 10.

Table 8

<Manufacturing Method>

1) Add all the oily ingredients 1 and heat it at 70 ~ 75 ℃ to dissolve and mix uniformly.

2) Add all the water component 1 and heat it at 70 ~ 75 ℃ to dissolve and mix uniformly.

3) The aqueous phase component of 2) was stirred at 70-75 ° C. while stirring the oil phase component of 1) to form an emulsion, and cooled to 45 ° C.

4) After the aqueous phase component 2 and the oil phase component 2 are added to 3), it is cooled to 30 ° C and aged.

Prescription Example 4.

Prescription example of the essence of the cosmetic containing the vitamin tree fermented extract is as follows.

The sample implemented here refers to the thing of Example 10.

Table 9

<Manufacturing Method>

1) Add all the aqueous phase components and dissolve and mix uniformly.

2) Add all the ethanol parts and dissolve and mix uniformly.

3) The ethanol part component of 2) is slowly added to the aqueous phase component of 1) and mixed, and then filtered and aged.

Experimental Example 1. Experiment to confirm skin improvement effect

When applying the skin to the nutritional cream of Formulation Example 3 and Comparative Formulation Example 3 (same as Formulation Example 3 except for fermentation extract of vitamin N), the following clinical confirmation experiment was conducted to confirm the effect of improving skin damage. To the same person, the nutritional cream of Formulation 3 is applied to the left hand and the nutritional cream of Comparative Example 3 to the right hand of the abdomen every evening, and then applied to the skin once a day for 60 days to improve skin condition. The degree was measured.

Table 10. Skin Improvement Effect of Vitamin Tree Fermented Extracts

As a result of the investigation, it can be seen that the skin healing improvement effect is superior to that of Comparative Example 3 prepared without the addition of the cosmetic formulation of Formulation 3 prepared by adding the vitamin tree fermented extract.

The present invention is inoculated fermented with yeast (Saccharomyces cerevisiae), yeast (Aspergillus oryzae), Bacillus subtilis or Lactobacillus bulgaricus (Lactobacillus bulgaricus) of the vitamin tree fermentation, or natural fermentation extract obtained Use to provide a safe cosmetic composition having excellent effects in improving the healing of the skin, moisturizing, whitening and anti-aging.

Claims (9)

Cosmetic composition containing a vitamin tree fermented extract. The cosmetic composition according to claim 1, wherein the vitamin tree fermentation extract is an extract obtained by directly fermenting the fruits, branches and leaves of the vitamin tree, or an extract obtained by first fermenting the first extract. The method according to claim 1 or 2, wherein the vitamin tree fermentation extract is aged or fermented using Saccharomyces cerevisiae, Aspergillus oryzae, Bacillus subtilis or Lactobacillus bulgaricus, or naturally fermented. Cosmetic composition The cosmetic composition according to claim 3, wherein the vitamin tree fermentation extract is obtained by fermenting the fruit of the vitamin tree. The cosmetic composition according to claim 3, wherein the vitamin tree fermented extract is fermented using yeast (Saccharomyces cerevisiae). The cosmetic composition according to claim 3, wherein the vitamin tree fermented extract contains 0.1 to 80.0% by weight based on the total weight of the composition. The cosmetic composition according to claim 3, wherein the cosmetic composition has a moisturizing effect, an anti-inflammatory effect, a whitening and an anti-aging effect. The extraction method according to claim 1 or 2, wherein a cooling condenser is installed in the extraction method to prevent evaporation of the solvent, followed by heating for 50 to 95 ° C for 4-20 hours, or for 1 to 15 days at 5 to 37 ° C. Cosmetic composition, characterized in that the extraction by extracting the active ingredient. The cosmetic composition according to claim 1 or 2, wherein the cosmetic composition formulation is selected from a lotion (skin lotion), a nourishing lotion, a nourishing cream, a massage cream, and a nutrient essence.