KR20110105243A - Cosmetic composition for the skin whitening comprising phaseolus radiatus seed extracts by fermentation and enzyme treatment - Google Patents

Abstract

The present invention is mung bean yeast ( Saccharomyces cerevisiae) or lactic acid bacteria (Lactobacillus sp) or Bacillus bacteria (Bacillus sp ) fermentation with a microorganism to produce a fermentation broth, and the fermentation broth relates to a cosmetic composition and a cosmetic method for skin whitening comprising mungbean fermentation-enzyme extract obtained by treating the proteolytic enzyme as an active ingredient. Mung bean fermentation-enzyme extract according to the present invention inhibits tyrosinase activity, the main enzyme of melanin production, and shows a whitening effect such as inhibiting melanin biosynthesis. Has efficacy

Description

Cosmetic composition for skin whitening including mung bean fermentation-enzyme extract {fermentation and enzyme treatment}

 The present invention relates to a cosmetic composition containing a mung bean fermentation-enzyme extract, and more specifically, a fermentation extract obtained by culturing mung bean using a microorganism such as yeast or lactic acid bacteria or Bacillus bacterium secondarily using proteolytic enzymes. It relates to a cosmetic composition comprising the fermentation-enzyme extract obtained by treatment as an active ingredient.

Factors that determine skin color are basically the areas such as tanning due to blemishes, freckles and sun exposure, or overall pigmentation, other than acne, scars, keratin distribution, Blood circulation, stress, and health. Among the above factors, the most important factor is pigmentation. The pigments that affect skin color include melanin, carotene and hemoglobin, the most important of which is melanin. The biggest factor affecting the biosynthesis of melanin is ultraviolet rays and hormonal secretion. Melanin plays an important role in preventing or damaging the skin from ultraviolet rays by absorbing or scattering ultraviolet rays. In addition, the function of removing active oxygen species is excellent, but sometimes melanin itself generates free radicals, and other substances are reduced or oxidized by catechol or quinone in melanin structure, and melanin itself shows the properties of free radicals. Pray.

The biosynthesis of melanin begins with a series of oxidation processes, starting with the conversion of tyrosine, an amino acid, from the melanosomes of melanocytes to tyrosinase and dihydroxy phenylalanine. It is formed from a polymer of eumelanin. This biosynthesis process is carried out in a special type of brown intracellular organelles called melanosomes. Melanosomes, including melanin granules, move from the periphery of the nucleus to the dendritic end of the dendritic projections and into the cytoplasm by the phagocytosis of keratinocytes. Accumulate around the nucleus.

The synthesis of melanin, the number of melanosomes, and the migration to the surrounding keratinocytes are partially influenced by hormones and ultraviolet rays and primarily by genetic effects. In addition, cytokines (cytokine), which are involved in the expression of tyrosinase and the synthesis and transfer of melanin, and metal ions such as copper, zinc and iron, and interferon, prostaglandin and histamine are known to be involved.

Ascorbic acid (JP-A 4-9320), hydroquinone (JP-A-192062), kojic acid (JP-A-56-7710), arbutin (JP-A 4-93150), and some extracts of tyrosina Although it is used as a whitening cosmetic because it has an anti-ageing activity, its use is restricted due to its low stability in cosmetic formulations, which is degraded or colored, causing off-flavor, efficacy at the biological level, unclear effect, and safety problems. to be. And the inhibitory effect of tyrosinase has been demonstrated, but the effect is low in experiments similar to the actual biolevel. Therefore, the evaluation of the inhibitory effect by melanoma cell culture similar to the biological level is required. In addition, hydroquinone is defined as a carcinogenic substance and its use is prohibited or restricted in cosmetics. Kojic acid and ascorbic acid are very unstable substances. Cosmetics containing a small amount of the components have a problem such as browning occurs when stored for several weeks at room temperature.

On the other hand, in recent years, many cosmetic companies are making a lot of efforts to develop skin whitening ingredients, mung bean extract is also known to have a whitening effect in the past. When the active ingredient is extracted by a solvent extraction method that has been conventionally used to obtain a whitening active ingredient of mung beans, it is difficult to remove toxic or side effects causing substances contained in the material itself and may be reactive with the extract.

In addition, in the case of organic solvent extraction, there is a problem of the organic solvent treatment and environmental pollution after extraction, toxicity problems may occur due to the residual solvent. In addition, the extraction takes a long time and requires a high temperature has the disadvantage that excessive energy consumption and extract denaturation may occur.

Recently, researches on environmentally friendly alternative technologies have been actively conducted to solve these problems. Accordingly, in order to develop a whitening ingredient with improved skin safety, an active ingredient obtained through fermentation may be applied to a product. For example, a cosmetic composition may be provided using a fermentation broth produced using a fermentation product by Bacillus subtilis used in representative fermented foods such as Cheonggukjang and natto.

Such fermentation broth has the advantage of lowering skin irritation by increasing microorganisms by degrading irritants or converting them into other substances, and increasing efficacy by increasing the rate of absorption. Fermentation products by microorganisms containing enzymes also have a good effect on skin. It is used a lot.

Fermentation methods require ripening time by microorganisms compared to conventional extraction methods, which may take a few days to a few weeks, unlike conventional extraction methods that can obtain extracts within a few hours. Therefore, there is a disadvantage that requires more time, manpower, equipment than conventional extraction methods. In order to alleviate these drawbacks, studies have been attempted to selectively act on materials to be fermented so that existing components can exhibit predictable changes and effects by microorganisms.

Therefore, the researchers of the present invention, while studying how to obtain more useful skin components from mung beans, in addition to the fermentation broth obtained by inoculating microorganisms in addition to the enzyme that can selectively degrade only the protein components contained in a large amount of mung beans It has been found that the extract obtained by treatment has a beneficial effect on the skin, and this is applied to the cosmetic to complete the present invention.

Accordingly, the present inventors have made intensive efforts to solve various skin phenomena due to aging, and as a result of secondary treatment of mung bean fermentation extracts fermented with green beans in yeast, lactic acid bacteria or Bacillus microorganisms, with proteolytic enzymes. The present invention has been completed by confirming that skin aging and skin problems caused by UV exposure, particularly skin pigmentation, can be more effectively improved (skin whitening effect).

An object of the present invention as described above is achieved by fermenting mung beans using fermentation bacteria to prepare a fermentation broth, and comprising a cosmetic composition for skin whitening comprising mung fermentation-enzyme extract obtained by enzymatically decomposing the fermentation broth with proteolytic enzymes.

Preferably, the fermentation bacteria is yeast, Saccharomyces cerevisiae (Saccharomyces cerevisiaeIt is characterized by the).

In addition, the fermentation bacteria are preferably lactic acid bacteria, characterized in that selected from the group consisting of Lactobacillus, Bifidobacterium, Streptococcus, Leukonostock, Pediococcus, Lactococcus and mixtures thereof.

In addition, preferably, the fermentation bacterium is Bacillus sp. , Bacillus subtilis, Bacillus pumilis, Bacillus liqueniformis, Bacillus megaterium, Bacillus polyfermentus, Bacillus mesentericus and It is characterized in that it is selected from the group consisting of a mixture thereof.

In addition, the proteolytic enzyme is preferably selected from the group consisting of pepsin, trypsin, carboxypeptidase, aminopeptidase, dipeptidase and mixtures thereof.

In addition, the mung bean fermentation-enzyme extract is characterized in that it is contained in 0.0001 to 30.0% (w / w) based on the total weight of the cosmetic composition.

Also preferably, the cosmetic composition is a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation, spray and these It is characterized by having a formulation selected from the group consisting of a mixture of.

Another object of the present invention is achieved by a cosmetic method characterized in that the cosmetic composition is applied to the skin to obtain a tyrosinase activity inhibitory effect, melanin biosynthesis inhibitory effect and skin whitening effect.

The present invention relates to a cosmetic composition for skin whitening comprising mung bean fermentation-enzyme extract. The cosmetic composition for skin whitening of the present invention may be obtained by fermenting mung beans using yeast, lactic acid bacteria or Bacillus bacteria as a active ingredient to prepare a fermentation broth, and enzymatically decomposing the fermentation broth with proteolytic enzymes. .

Mung bean fermentation-enzyme extract according to the present invention inhibits tyrosinase activity (Experimental Example 1), and excellent effect of inhibiting melanin biosynthesis (Experimental Example 2). Therefore, in the case of the cosmetic containing the mung bean fermentation-enzyme extract of the present invention has an excellent whitening effect, when developing it as a cosmetic material can be expected excellent pigmentation improvement effect (skin whitening effect).

In order to achieve the above object, the present invention provides a cosmetic composition for skin whitening comprising mung bean fermentation-enzyme extract. More specifically, mung bean fermentation-enzyme extract is prepared by fermenting mung bean using fermentation bacteria to prepare a fermentation broth and enzymatically decomposing the fermentation broth with proteolytic enzymes.

Mung bean is used as an active ingredient in the composition of this invention (Phaseolus Radiatus ( Mung bean), also known as andu or gildu, is a seed of legume annual mung bean, grows well in warm climate loam (壤土: black soil mixed with sand and clay), and is 30 ~ 80cm high. The stem has a thin, vertical vein, about 10 nodes, and branches. The leaves come in a pair of cotyledons and freshly formed leaves, followed by three small double leaves.

Unlike other legumes such as legumes, such green beans have been used as a treatment for skin diseases, antipyretic and antidote in oriental medicine, and in synonymous gagam, it has been known that beauty effects can be obtained when it is made with green beans. Until recently, mung bean is used as a dry powder or as a food for facial massage by dipping it in water or honey, or as a food such as green bean paste, mung bean cake, mung bean porridge, mung bean sprouts, mung bean sprouts made by mixing mung bean powder with water. It has only been used since ancient times.

As used herein, “mung beans” refers to various organs of mung beans (eg, seeds (berry) leaves, flowers, stems, roots, etc.), and preferably refers to seeds (fruit) of mung beans.

Meanwhile, the term, mung bean fermentation-enzyme extract refers to an extract obtained by first fermenting mung bean extract with fermentation bacteria to obtain mung bean fermentation extract first, and then processing the proteolytic enzyme, which is used for fermentation. According to the type, it is divided into “Mung bean yeast fermentation-enzyme extract”, “Mung bean lactic acid bacterium fermentation-enzyme extract”, or “Mung bean Bacillus bacterium fermentation-enzyme extract”.

In addition, as the opposite term, "mung bean enzyme-fermented extract" refers to an extract obtained by performing a reverse process of the fermentation step and the enzyme treatment step in the manufacturing process of the mung bean fermentation-enzyme extract, mung bean extract first After treatment with proteolytic enzymes, the extract is obtained by fermentation with fermentation bacteria.

In another term, “mung bean enzyme-fermented simultaneous extract” means an extract obtained by simultaneously performing the fermentation step and the enzyme treatment step in the preparation process of the mung bean fermentation-enzyme extract.

The yeast used to ferment the green beans of the present invention belongs to eukaryotic microorganisms (organisms in which the nucleus and cytoplasm are divided by the nuclear membrane) and have cell organelles such as cell walls, cell membranes, nuclei, granules, and granules. Those without sex distinction breed mainly by budding, among which many of the isolated yeasts have no fermentation capacity, multiply by fission or bud-fission instead of budding, and not ascospore. There are also various groups of yeasts, such as forming spores or not forming spores. The size is usually 5 × 5 ^-12 ~ 10 × 5 ^-12 ㎛, 5-10 times the size of bacteria, and the optimal pH survives at 4.5-5.5 but 1-10. Yeasts that survive 12 hours at pH 1 are more acid resistant than bacteria, so adjusting the pH of the medium to about 3.5 to 3.8 can reduce bacterial contamination.

Yeast is slightly different depending on the species, but most grow well at 20 ~ 25 ℃. Usually, it is killed above 50 ℃, but it can be overcome to some extent by adding the growth factor which is not synthesized above the temperature directly to the medium. Saccharomyces cerevisiae ( Saccharomyces cerevisiae) is killed at 40 ℃ or more, but can be prevented by adding oleic acid (oleic acid) and ergosterol to the medium. Yeast cells themselves are single-celled plants that contain large amounts of protein and trace minerals. A preferred yeast for use in fermenting the green beans of the present invention is Saccharomyces cerevisiae.

In addition, lactic acid bacteria as a fermentation bacterium used to ferment mung beans in the present invention, is a kind of microorganisms very beneficial to the human body to break down carbohydrates such as glucose or lactose to generate organic acids such as lactic acid (lactic acid) or acetic acid. Generally, lactic acid bacteria make lactic acid from sugar is called fermentation, and fermented food is made through this fermentation process. Lactic acid bacteria that can be used in the present invention preferably include Lactobacillus, Streptococcus, Bifido bacterium, Leukonostock, Pediococcus, Lactococcus and mixtures thereof, most preferably Lactobacillus . Among the Lactobacillus, the most preferred lactic acid bacteria for use in fermenting the green beans of the present invention is Lactobacillus plantarum .

In addition, Bacillus (Bacillus) bacteria can be used as the fermentation bacteria used to ferment the green beans in the present invention, Bacillus is a spore-forming bacteria, inhabit in soil or water, and most of them are associated with the decomposition of organic matter. Bacillus that may be used in the present invention preferably includes Bacillus subtilis, Bacillus pumilis, Bacillus rikenimomis, Bacillus megaterium, Bacillus polyfermentus, Bacillus mesentericus and mixtures thereof, Most preferably, Bacillus subtilis, which is also known as Bacillus subtilis, is an organic substance that is used to produce fermented foods such as meju and Cheonggukjang by anaerobic metabolism of various sugars such as glucose and starch. Decomposed microorganisms.

In the present invention, the proteolytic enzyme used to process the mung bean fermentation broth is used to secondaryly decompose or convert components that are not degraded or converted by fermentation by the yeast or lactic acid bacteria described above, and specific examples thereof include pepsin and trypsin. , Carboxypeptidase, aminopeptidase, dipeptidase and the like, preferably pepsin, trypsin, carboxypeptidase, most preferably pepsin can be used.

Mung bean fermentation-enzyme extract of the present invention can be prepared by the following steps:

a) powdering green beans;

b) diluting the mung bean powder prepared in step a) in purified water and then fermenting with yeast, lactic acid bacteria or Bacillus bacteria;

c) filtering the fermentation broth obtained by the fermentation of step b) into a protease; And

d) low-temperature aging and filtration of the enzyme digestion solution of step c) to prepare a mung bean fermentation-enzyme extract.

In the preparation step of the mung bean fermentation-enzyme extract, the powdered mung bean of step a) may be prepared in a size of 100 to 500 mesh or less, but is not limited thereto.

In addition, the fermentation of step b) is achieved by mixing the mung bean powder and purified water at 1:10 and sterilizing at 121 ° C., and then inoculating the inoculated lactic acid bacteria (Lactobacillus sp), yeast (Sacharomyces sp) or Bacillus sp. do. The mung bean powder used in the fermentation step is preferably used in an amount of 1 to 50 g based on 1 L of the total culture solution.

In addition, the yeast or lactic acid bacteria and Bacillus bacteria used in the fermentation step is preferably inoculated in the amount of 1 × 10 ⁴ to 1 × 10 ⁵ cells based on the total culture solution 1L, and according to the characteristics of each strain and It may be cultured in aerobic or usually anaerobic conditions. In addition, additional carbon sources and / or pH adjusters may be added to further activate the culture of the fermentor. At this time, suitable culture conditions are incubated for about 1 to 15 days at 30 to 37 ℃, aerobic or normal anaerobic conditions of pH 5-7, preferably 1 to 7 days, more preferably 1 to 5 days, most Preferably it is incubated for 2 to 4 days.

The step c) is a step of firstly filtering the fermentation broth obtained in step b) and then decomposing the filtrate with proteolytic enzymes, wherein the filtration is filtered through a 0.25 to 0.45 μm filtration membrane, and the excess mung bean powder and Fermentation bacteria can be removed. The filtrate separated by the primary filtration membrane is subjected to secondary decomposition or conversion of components that are not degraded or converted even by fermentation by yeast or lactic acid bacteria by proteolytic enzymes. At this time, the protease used is pepsin, trypsin, carboxypeptidase, aminopeptidase, zipeptidase, and the like. Preferably, pepsin, trypsin, carboxypeptidase, and most preferably pepsin. The proteinase used was 1g / L was applied. In step d), the extract obtained by the bioconversion method by proteolytic enzymes can be stabilized by aging at low temperature, and can be stored after the second filtration with a finer filtration membrane than the primary filtration membrane. Properly dilute and use. At this time, the decomposition-filtration-concentration process is a process step for obtaining a more effective mung bean fermentation-enzyme extract, the low temperature aging process is preferably performed for 5 to 10 days in the temperature range of 0-4 ℃, filtration membrane The size of is preferably 0.25 μm or less.

According to a more preferred embodiment, the powdered mung bean powder to the size of 300 mesh or less and then added to the culture medium 10 g / L, yeast strain, lactic acid bacteria or Bacillus bacteria, etc. added at 50,000 cfu / L each yeast 30 ℃, Lactic acid bacteria are fermented by incubating at 37 ° C., Bacillus bacteria at 37 ° C. in a fermentor for aerobic or anaerobic conditions at pH 5-7, preferably pH 5.5. After incubation, the fermentation broth was first filtered using a 0.45 μm filtration membrane, and then treated with 1 g / L pepsin, a protease. The treated solution was further aged for 10 days at low temperature, concentrated by secondary filtration with a 0.25 μm membrane, and then prepared mung bean fermentation-enzyme extract of the present invention. The final solids concentration is kept to 10 g / L before use.

The mung bean fermentation-enzyme extract of the present invention thus prepared has a skin whitening effect by inhibiting tyrosinase activity and melanin biosynthesis. Therefore, by developing the mung bean fermentation-enzyme extract of the present invention as a cosmetic material and applying to cosmetics can be expected skin whitening effect.

In the present invention, the content of mung bean fermentation-enzyme extract is 0.0001 to 30.0% (w / w) based on the total cosmetic composition, more preferably 0.001 to 20% (w / w). At this time, when the content of mung bean fermentation-enzyme extract is less than 0.0001% (w / w), a clear skin whitening effect cannot be expected, and when the content of mung bean fermentation-enzyme extract exceeds 30.0% (w / w) There is no apparent increase in effect with the increase, causing skin irritation or problems in the stability of the formulation.

Mung bean fermentation-enzyme extract of the present invention can achieve the effect by topical application or spraying on the skin. Therefore, according to one preferred aspect of the present invention, the composition of the present invention may be prepared in the form of cosmetic compositions such as creams, lotions and lotions or pharmaceutical compositions such as sprays and ointments.

The components included in the cosmetic composition of the present invention include components conventionally used in cosmetic compositions in addition to the mung bean fermentation-enzyme extract as an active ingredient, and include, for example, conventional agents such as antioxidants, stabilizers, solubilizers, vitamins, pigments and flavorings. Adjuvants, and carriers.

The cosmetic composition of the present invention may be prepared in any formulation commonly prepared in the art, for example, solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, surfactant-containing cleansing , Oils, powder foundations, emulsion foundations, wax foundations, sprays and mixtures thereof, and the like, but are not limited thereto. More specifically, it may be prepared in the form of a flexible lotion (skin), nutrition lotion (milk lotion), nutrition cream, massage cream, essence, eye cream, cleansing cream, cleansing foam, cleansing water, pack, spray or powder. .

When the formulation of the present invention is a paste, cream or gel, animal oils, vegetable oils, waxes, paraffins, starches, trachants, cellulose derivatives, polyethylene glycols, silicones, bentonites, silicas, talc or zinc oxide may be used as carrier components. Can be.

In the case where 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. Especially, in the case of a spray, a mixture of chlorofluorohydrocarbons, propane / Propane or dimethyl ether.

When the formulation of the present invention is a solution or an emulsion, a solvent, a dissolving agent or an emulsifying agent is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, , 3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid esters.

When the formulation of the present invention is a suspension, liquid carrier diluents such as water, ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, microcrystals Soluble cellulose, aluminum metahydroxy, bentonite, agar or tracant and the like can be used.

When the formulation of the present invention is a surfactant-containing cleansing, the carrier component is an aliphatic alcohol sulfate, an aliphatic alcohol ether sulfate, a sulfosuccinic acid monoester, isethionate, an imidazolinium derivative, a methyltaurate, a sarcosinate, a fatty acid amide. Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, lanolin derivatives or ethoxylated glycerol fatty acid esters and the like can be used.

The present invention also provides a cosmetic method comprising applying a cosmetic composition comprising mung bean fermentation-enzyme extract to human skin to improve skin pigmentation (inhibiting tyrosinase activity, inhibiting melanin biosynthesis).

The cosmetic method of the present invention refers to all cosmetic methods applied to the skin using the cosmetic composition of the present invention. That is, all the methods known in the art of applying to the skin using the cosmetic composition belong to the makeup method of the present invention.

The cosmetic composition of the present invention may be used alone or in combination, or may be used by overlapping with other cosmetic compositions other than the present invention. In addition, the cosmetic composition with excellent skin protection effect according to the present invention can be used according to a conventional method of use, the number of times of use can be varied according to the user's skin condition or taste.

When the cosmetic composition of the present invention is a soap, a surfactant-containing cleansing or a surfactant-free cleansing formulation, it may be wiped off, peeled off or washed with water after application to the skin. As a specific example, the soap is liquid soap, powdered soap, solid soap and oil soap, the surfactant-containing cleansing formulation is a cleansing foam, cleansing water, cleansing towel and cleansing pack, the surfactant-free cleansing formulation is a cleansing cream , Cleansing lotion, cleansing water and cleansing gel, but are not limited thereto.

When the cosmetic method including the mung bean fermentation-enzyme extract of the present invention is applied to human skin, the skin whitening effect can be improved.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Manufacturing example  1. Preparation of Mung Bean Yeast Fermentation-Enzyme Extract

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then inoculated with yeast ( Sacharomyces cerevisiae ). At this time, the yeast was used Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then 0.45 μm filtration membrane was first filtered. The filtrate thus obtained was further treated with 1 g / L of protease (Pepsin, Sigma, United States of America). After the enzyme was treated for 2 hours, the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as ' mung bean yeast fermentation - enzyme extract '. Mung bean yeast fermentation-enzyme extract used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Manufacturing example  2. Preparation of Mung Bean Lactobacillus Fermentation-Enzyme Extract

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then inoculated with lactic acid bacteria. At this time, Lactobacillus plantarum ( Lactobacillus plantarum ) was used as lactic acid bacteria, and was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then 0.45 μm filtration membrane was first filtered. The filtrate thus obtained was further treated with 1 g / L of protease (Pepsin, Sigma, United States of America). After the enzyme was treated for 2 hours, the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as ' mung bean lactic acid bacteria fermentation-enzyme extract '. Mung bean lactic acid bacteria fermentation-enzyme extract used in the following experimental example was used while maintaining the final concentration to 1g / 100mL.

Manufacturing example  3. Mung beans Bacillus  Preparation of Fermentation-Enzyme Extract

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed at 1:10 with purified water and sterilized at 121 ° C. to inoculate Bacillus. At this time, Bacillus was used Bacillus subtilis ( Bacillus subtilis ) , was added at 50,000 cfu / L per culture. The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture medium was centrifuged to remove the culture, and then 0.45 μm filtration membrane was first filtered. The filtrate thus obtained was further treated with 1 g / L of protease (Pepsin, Sigma, United States of America). After treating this enzyme for 2 hours, the solution was filtered secondly using a 0.25 μm filtration membrane. The filtrate was concentrated again and diluted with a suitable solvent. The fermentation-enzyme extract thus prepared is hereinafter referred to as mung bean Bacillus fermentation-enzyme extract . Mung bean Bacillus fermentation-enzyme extract used in the following experimental example was used to maintain the final concentration to 1g / 100mL.

compare Manufacturing example  1. Mung bean extract manufacturer

Mung beans were washed with purified water, dried, powdered, and then 100 g were added to 0.6 L of a 70% ethanol aqueous solution, and heated and extracted for 4 hours in a reflux extractor equipped with a cooling capacitor. Thereafter, the obtained extract was filtered through a 300 mesh filter cloth, filtered through Whatman No. 5 filter paper, and the solvent was removed using a vacuum condenser and freeze dried to obtain a dry weight of 5.5 g. The extract thus obtained is referred to below as ' mung bean extract' , and the mung bean extract was used to have a final concentration of 1g / 100mL.

compare Manufacturing example  2. Preparation of Mung Bean Yeast Fermentation Solution Using Yeast

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then inoculated with yeast. The yeast used at this time was used for Sacharomyces cerevisiae , and was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ℃, pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The filtrate thus obtained was concentrated and diluted with a suitable solvent, and used in the present invention. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean yeast fermentation broth '. Mung bean yeast fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  3. Lactobacillus ( Lactobacillus Preparation of Mung Bean Lactic Acid Bacteria Fermentation Solution

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 After sterilization at 121 ℃ was inoculated with lactic acid bacteria. The lactic acid bacteria used at this time was Lactobacillus plantarum ( Lactobacillus plantarum ) was used, and was added at 50,000 cfu / L per culture.

Cultivation was carried out using a 5L fermenter for 3 days, 37 ℃ ℃, maintained at pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean lactic acid bacteria fermentation broth '. Mung bean lactic acid bacteria fermentation broth used in the following experimental example was used to maintain the final concentration to 1g / 100mL.

compare Manufacturing example  4. Bacillus genus  Mung bean using strain Bacillus  Fermentation broth

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., followed by inoculation of Bacillus bacteria. Bacillus bacteria used at this time was used Bacillus subtilis ( Bacillus subtilis ), was added at 50,000 cfu / L per culture. Cultivation was carried out using a 5L fermenter for 3 days, 37 ℃ ℃, maintained at pH 5.5. After cultivation, the culture solution was centrifuged to remove the culture cells first, and then filtered through a 0.25 μm filter membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as mung bean Bacillus fermentation broth . Mung bean Bacillus fermentation broth used in the following experiment was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  5. Preparation of Mung Bean Enzyme-Yeast Fermentation Solution Using Yeast after Enzyme Treatment

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, United States) at a capacity of 1 g / L for 2 hours. Yeast was inoculated after treatment. The yeast was used Saccharomyces cerevisiae (added at 50,000 cfu / L). Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ° C. and pH 5.5, followed by centrifugation and primary filtration to remove cultures and debris, followed by secondary filtration using a 0.25 μm filter membrane. It was. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-yeast fermentation broth '. Mung bean enzyme-yeast fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  6. After enzyme treatment Lactobacillus ( Lactobacillus Preparation of Mung Bean Enzyme-Lactic Acid Bacteria Fermentation Solution

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, United States) at a capacity of 1 g / L for 2 hours. This sample is inoculated with lactic acid bacteria and fermented before use as mung bean fermentation broth. At this time, Lactobacillus plantarum ( Lactobacillus plantarum ) was used (added to 50,000 cfu / L). The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture solution was centrifuged and primary filtered to remove the culture and debris, and then filtered secondly using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-lactic acid bacterium fermentation broth '. Mung bean enzyme-lactic acid bacteria fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  7. After enzyme treatment Bacillus ( Bacillus Mung bean enzyme using Bacillus  Fermentation broth

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, United States) at a capacity of 1 g / L for 2 hours. This sample is inoculated with lactic acid bacteria and fermented before use as mung bean fermentation broth. Bacillus bacteria are Bacillus subtilis ) was used (added at 50,000 cfu / L). Cultivation was carried out using a 5L fermenter for 3 days, 37 ℃ ℃, maintained at pH 5.5. After incubation, the culture solution was centrifuged and primary filtered to remove the culture and debris, and then filtered secondly using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme- Bacillus fermentation broth '. Mung bean enzyme-Bacillus fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  8. Preparation of Mung Bean Enzyme-Yeast Fermentation Extract Extract Simultaneously Treated with Enzyme

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, and the United States) at a dose of 1 g / L for 24 hours, and the samples were inoculated with yeast. The yeast was used Saccharomyces cerevisiae (added at 50,000 cfu / L). Cultivation was carried out using a 5L fermenter for 3 days, maintained at 30 ° C. and pH 5.5, followed by centrifugation and primary filtration to remove cultures and debris, followed by secondary filtration using a 0.25 μm filter membrane. It was. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-yeast fermentation simultaneous extract '. Mung bean enzyme-yeast fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  9. Enzyme Treatment and Lactobacillus ( Lactobacillus Manufacture of Simultaneous Extracts of Mung Bean Enzyme-Lactic Acid Bacteria Fermented Simultaneously with Genus Strains

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and proteolytic enzymes (pepsin, sigma, United States of America) were treated with a dose of 1 g / L for 24 hours, and the samples were inoculated with lactic acid bacteria. At this time, Lactobacillus plantarum ( Lactobacillus plantarum ) was used (added to 50,000 cfu / L). The culture was carried out using a 5L fermenter for 3 days, maintained at 37 ℃, pH 5.5. After incubation, the culture solution was centrifuged and primary filtered to remove the culture and debris, and then filtered secondly using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-lactic acid bacteria fermentation simultaneous extract '. Mung bean enzyme-lactic acid bacteria fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

compare Manufacturing example  10. Enzyme Treatment and Bacillus ( Bacillus Mung bean enzyme which carried out fermentation by genus strain at the same time Bacillus bacteria  Fermentation Simultaneous Extract Preparation

After washing with purified water and dried mung bean powder was made fine by using 300 mesh. 100 g of mung bean powder was mixed with purified water at 1:10 and sterilized at 121 ° C., and then treated with proteolytic enzymes (pepsin, sigma, and the United States) at a dose of 1 g / L for 24 hours and inoculated with Bacillus bacteria. At this time, Bacillus bacteria ( Bacillus subtilis ) was used (added at 50,000 cfu / L). Cultivation was carried out using a 5L fermenter for 3 days, 37 ℃ ℃, maintained at pH 5.5. After incubation, the culture solution was centrifuged and primary filtered to remove the culture and debris, and then filtered secondly using a 0.25 μm filtration membrane. The solution obtained by concentrating the filtrate thus obtained was used in the present invention using a suitable solvent. The fermentation broth prepared in this way is hereinafter referred to as ' mung bean enzyme-Bacillus fermentation simultaneous extraction solution '. Mung bean enzyme-Bacillus fermentation broth used in the following experimental example was used to maintain a final concentration of 1g / 100mL.

Experimental Example  1: Inhibitory Effect of Mung Bean Fermentation-enzyme Extract on Tyrosinase Activity

To measure the inhibitory effect of tyrosinase activity of mung bean fermentation-enzyme extract, 40 μl of 1.5 mmol / L tyrosine (Sigma, USA) dissolved in sodium phosphate buffer (pH 6.8) was used.

That is, to 240 μl of tyrosine, 240 μl of the sample solution of Preparation Example and Comparative Preparation Example were respectively added, and 20 μl of tyrosinase (Sigma, 1500 U / ml) was added to the mixed solution for 15 minutes at 37 ° C. After the reaction, the absorbance at 490 nm was measured.

Mung bean yeast fermentation-enzyme extract (Preparation Example 1), mung bean lactic acid bacteria fermentation-enzyme extract (Preparation Example 2) and mung bean Bacillus fermentation-enzyme extract (Preparation Example 3) were each diluted with 0.05M sodium phosphate buffer (pH 6.8). Sample solution was prepared at 1.0% concentration.

At this time, in order to compare the effects, extracts of Comparative Preparation Examples 1 to 10 were used instead of mung bean fermentation-enzyme extracts, and sample solutions were prepared at 1.0% concentrations, respectively. As a positive control group, arbutin 0.5%, which is known to have a whitening effect, was used, and the activity inhibition rate (%) of tyrosinase was calculated by Equation 1 below. The experimental results are shown in Table 1 below.

Inhibitory Effect of Tyrosinase Activity on Each Sample division Tyrosinase
Activity inhibition (%) Preparation Example 1 (Mung bean yeast fermentation-enzyme extract) 86.8 Preparation Example 2 (Mung bean lactic acid bacteria fermentation-enzyme extract) 88.8 Preparation Example 3 (Mung Bean Bacillus Fermentation-Enzyme Extract) 84.6 Comparative Preparation Example 1 (Mung Bean Extract) 56.8 Comparative Production Example 2 (Mung bean yeast fermentation broth) 55.4 Comparative Production Example 3 (Mung bean lactic acid bacteria fermentation broth) 56.8 Comparative Production Example 4 (Mung bean Bacillus fermentation broth) 53.4 Comparative Production Example 5 ( Mung bean enzyme-yeast fermentation broth ) 68.8 Comparative Production Example 6 ( Mung bean enzyme-lactic acid bacteria fermentation broth ) 68.4 Comparative Production Example 7 ( Mung bean enzyme- Bacillus fermentation broth ) 66.8 Comparative Production Example 8 ( Mung bean enzyme-yeast fermentation simultaneous extract ) 56.6 Comparative Production Example 9 ( Mung bean enzyme-lactic acid bacteria fermentation simultaneous extract ) 54.8 Comparative Production Example 10 ( Mung bean enzyme- Bacillus fermentation simultaneous extract ) 56.2 Positive Control (Albutin 1.0%) 69.8

From the results of Table 1, after the mung bean yeast fermentation of the present invention When the enzyme extract (Preparation Example 1), mung bean lactic acid bacteria fermentation-enzyme extract (Preparation Example 2) and mung bean Bacillus fermentation-enzyme extract (Preparation Example 3) were treated with a positive control group (Albutin 1.0%) and Comparative Preparation Examples 1 to Comparative Compared to the mung bean extract of Preparation Example 10, the effect of inhibiting tyrosinase activity was remarkably excellent at the same concentration (1.0%), especially in the case of fermentation after the enzyme treatment (Comparative Examples 5 to 7) and fermentation and enzyme simultaneously It can be seen that the effect is excellent even when compared to the case (Comparative Production Example 8 to Comparative Production Example 10). These results indicate that protein components in mungbean are first degraded during the fermentation process, and then the enzymes are processed to decompose the protein components to produce more effective ingredients.

These results indicate that the mung bean fermentation-enzyme extract of the present invention can solve the skin pigment problem by inhibiting tyrosinase activity.

Experimental Example  2: Inhibition of Melanin Biosynthesis of Mung Bean Fermentation-Enzyme Extract

B-16 cells (rat melanoma cells, Korea Cell Line Bank) were seeded in 6-well plates to 1 × 10 ⁵ cells / well and incubated for 24 hours. Each well was treated with 1% mung bean fermentation-enzyme extract and incubated for 3-4 days, and the culture solution of each well was centrifuged. The isolated cells were lysed with 500 μl of 1N NaOH solution dissolved in dimethyl sulfoxide (DMSO) and heated in a 90 ° C. water bath for 10 minutes. This supernatant was measured for absorbance at 490 nm. As a comparative example, samples of Comparative Preparation Examples 1 to 10 were used at 1.0% concentration, and arbutin (1.0%) was used as a positive control group. Melanin biosynthesis inhibition rate (%) was calculated according to the following equation (2), the results are shown in Table 2.

Inhibitory Effect of Mung Bean Fermentation-enzyme Extract on Melanin Biosynthesis division Melanin biosynthesis
% Inhibition Preparation Example 1 (Mung bean yeast fermentation-enzyme extract) 76.8 Preparation Example 2 (Mung bean lactic acid bacteria fermentation-enzyme extract) 78.8 Preparation Example 3 (Mung Bean Bacillus Fermentation-Enzyme Extract) 74.6 Comparative Preparation Example 1 (Mung Bean Extract) 46.8 Comparative Production Example 2 (Mung bean yeast fermentation broth) 46.4 Comparative Production Example 3 (Mung bean lactic acid bacteria fermentation broth) 44.8 Comparative Production Example 4 (Mung bean Bacillus fermentation broth) 48.4 Comparative Production Example 5 (Mung bean enzyme-yeast fermentation broth) 48.7 Comparative Production Example 6 (Mung bean enzyme-lactic acid bacteria fermentation broth) 48.4 Comparative Production Example 7 (Mung bean enzyme-Bacillus fermentation broth) 46.8 Comparative Production Example 8 (mung bean enzyme-yeast fermentation simultaneous extract) 46.6 Comparative Production Example 9 (mung bean enzyme-lactic acid bacteria fermentation simultaneous extract) 44.8 Comparative Preparation Example 10 (Mung bean enzyme-Bacillus fermentation simultaneous extract) 46.2 Positive Control (Albutin 1.0%) 66.4

From the results of Table 2 above, when the mung bean yeast fermentation-enzyme extract (preparation example 1), the mung bean lactic acid bacteria fermentation-enzyme extract (preparation example 2) and the mung bean bacillus fermentation-enzyme extract (preparation example 3) Compared to Albutin and Comparative Preparation Examples 1 to 10, which have been known to have a whitening effect, the melanin biosynthesis inhibitory effect was excellent even though the same concentration (1.0%) was treated. It was found that the problem of skin pigmentation can be solved by suppressing the production.

Hereinafter, based on the results of the above experimental example, to present a cosmetic composition comprising a mung bean fermentation-enzyme extract of the present invention. However, the composition of the present invention is not intended to be limited to the following formulations. The mung bean fermentation-enzyme extract used in the following prescription example may use any of mung bean yeast fermentation-enzyme extract, mung bean lactic acid bacteria fermentation-enzyme extract, and mung bean Bacillus fermentation-enzyme extract.

Prescription Example  1: flexible cosmetics

A prescription example of softening water in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient content(%) Mung Bean Fermentation-Enzyme Extract 0.5 glycerin 5.0 1.3-butylene glycol 3.0 Allantoin 0.1 DL-Panthenol 0.3 E.T.A.-2NA 0.02 Benzophenone-9 0.04 Sodium hyaruronate 5.0 Nicole HCO 60 0.4 Methyl paraben 0.2 incense, 0.01 Distilled water Balance Sum 100

Prescription Example  2: nutrition cosmetics

A prescription example of nutritional longevity in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient Content (unit: weight%) Mung Bean Fermentation-Enzyme Extract 2.0 Glyceryl Stearate SE 1.5 Stearyl alcohol 1.5 lanolin 1.5 Polysorbate 60 1.3 Sorbitan stearate 0.5 Hardened vegetable oil 1.0 Mineral oil 5.0 Squalane 3.0 Trioctanoine 2.0 Dimethicone 0.8 Tocopherol Acetate 0.5 Carboxy Vinyl Polymer 0.12 glycerin 5.0 1.3-butylene glycol 3.0 Sodium hyaluronate 5.0 Tri ethanolamine 0.12 Methyl paraben 0.2 incense 0.02 Distilled water Balance Sum 100

Prescription Example  3: nutrition cream

A prescription example of nutrient cream in cosmetics containing mung bean fermentation-enzyme extract is as follows.

ingredient Content (unit: weight%) Mung Bean Fermentation-Enzyme Extract 3.0 Lipophilic monostearate 2.0 Cetearyl alcohol 2.2 Stearic acid 1.5 Beeswax 1.0 Polysorbate 60 1.5 Sorbitan stearate 0.6 Hardened vegetable oil 1.0 Squalane 3.0 Mineral oil 5.0 Trioctanoine 5.0 Dimethicone 1.0 Sodium magnesium silicate 0.1 glycerin 5.0 Betaine 3.0 Triethanolamine 1.0 Sodium hyaluronate 4.0 Methyl paraben 0.2 incense 0.05 Distilled water Balance Sum 100

Experimental Example  3: containing mung bean fermentation-enzyme extract Cosmetic  Whitening effect

A whitening effect test of the cosmetic composition of the present invention was carried out on 20 Korean women aged 20 to 40 with dark skin. First, a nutritional cream containing 3.0% of mung bean yeast fermentation-enzyme extract of Formulation Example 3 was used as an example, and a comparison of nutritional cream using purified water instead of mung bean yeast fermentation-enzyme extract was used. Examples include mung bean extract 3.0% (Comparative Example 1), mung bean enzyme-yeast fermentation extract 3.0% (Comparative Example 2), and mung bean enzyme-yeast fermentation extract 3.0% (Comparative Example 3) instead of mung bean yeast fermentation-enzyme extract. Containing nourishing cream was used. The experiment first artificially deposits the pigment on the subject's dorsal and lateral areas 1 cm in size using an artificial ultraviolet emitter (Solarsimulator Measuring System, Spectral Energy, United States of America). After pigmentation, the nutritional creams of the experimental and comparative examples containing the control example and the mung bean yeast fermentation-enzyme extract were used for 20 subjects for 8 weeks, and the skin color improvement after measurement was measured using Chromameter (Minolta CR300). The results are shown in Table 6 as ΔL values (skin color (brightness) value after use-skin color (brightness value) before use).

division △ L value Control Example (Purified Water) 0.336 Comparative Example 1 (Mung bean extract 3%) 0.928 Comparative Example 2 (Mung bean enzyme-yeast fermentation extract 3%) 0.936 Comparative Example 3 (3% of mung bean enzyme-yeast fermentation extract) 0.948 Example (Mung bean yeast fermentation-enzyme extract 3%) 1.244

As shown in Table 6, the nutrition cream (Example) of Formula 3 containing the mung bean yeast fermentation-enzyme extract of the present invention compared to the nutrition cream of Comparative Examples and Comparative Examples 1 to 3 (skin color Brightness improvement effect) was significantly higher.

Therefore, it can be seen that the cosmetic composition containing the mung bean fermentation-enzyme extract of the present invention has a very good whitening effect.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (8)

Mung bean fermented using fermentation bacteria to prepare a fermentation broth, comprising a mung bean fermentation-enzyme extract obtained by enzymatically decomposing the fermentation broth with a proteolytic enzyme. The method of claim 1, wherein the fermentor is yeast, Saccharomyces ( Saccharomyces) cerevisiae ) skin cosmetic composition for skin whitening.  The method of claim 1, wherein the fermentation bacteria are lactic acid bacteria, Lactobacillus, Bifidobacterium, Streptococcus, Leukonostock, Pediococcus, Lactococcus and skin whitening, characterized in that selected from the group consisting of Cosmetic composition. The method of claim 1, wherein the bacterium is Bacillus sp. Bacillus sp. , Bacillus subtilis, Bacillus pumilis, Bacillus liqueniformis, Bacillus megaterium, Bacillus polyfermentus, Bacillus mesentericus and Cosmetic composition for skin whitening, characterized in that it is selected from the group consisting of these. The cosmetic composition for skin whitening according to claim 1, wherein the proteolytic enzyme is selected from the group consisting of pepsin, trypsin, carboxypeptidase, aminopeptidase, dipeptidase, and mixtures thereof. The cosmetic composition according to claim 1, wherein the mung bean fermentation-enzyme extract is contained in an amount of 0.0001 to 30.0% (w / w) based on the total weight of the cosmetic composition. The composition of claim 1 wherein the cosmetic composition is a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation, spray and their Cosmetic composition for skin whitening, characterized in that it has a formulation selected from the group consisting of a mixture of. A cosmetic method according to claim 1, wherein the cosmetic composition of any one of claims 1 to 7 is applied to the skin to obtain a tyrosinase activity inhibitory effect, a melanin biosynthesis inhibitory effect, and a skin lightening effect.