KR20110120481A - Natural preservative cosmetic composition containing fermented liquor of kimchi lactic acid bacteria and extract of willow bark as antibacterial ingredient - Google Patents

Abstract

PURPOSE: A cosmetic composition containing Kimchi Lactobacillus fermentation liquid and S. Nigra bark extract is provided to ensure excellent antibacterial effect with body safety. CONSTITUTION: A cosmetic composition contains 0.001-30 wt% of Kimchi Lactobaillus fermentation liquid and S. Nigra bark extract. The Kimchi Lactobacillus is Leuconostoc sp., Lactobacillus sp., or Weissella sp. The S. Nigra bark extract is prepared by isolating pulverized S. Nigra bark with purified water, methanol, ethanol, propyl alcohol, butyl alcohol, glycerine, butylenes glycol, propylene glycol, methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, or mixture thereof. The composition additionally contains charmomile extract, Centella asiatica extract, or lemon balm extract. The composition is manufactured in the form of a lotion, essence, lotion, cream, gel, ointment, or cleanser.

Description

Natural preservative cosmetic composition containing fermented liquor of Kimchi lactic acid bacteria and extract of willow bark as antibacterial ingredient}

The present invention relates to natural antimicrobial components that can be used in cosmetic compositions, and cosmetic compositions comprising such antimicrobial components. The antibacterial component according to the present invention has the advantage of high antibacterial activity and broad antibacterial spectrum, and is safe to be used as a cosmetic component.

As a natural antimicrobial substance, plant-derived antimicrobial components such as alkaloids, flavonoids, phytoalexin and animal-derived antimicrobial peptides are known, and antimicrobial agents such as organic acids and fatty acids are also known. Most of them are assumed to be the main mechanism of the action of acid pH and chelate effect.

However, most of the reported natural antimicrobial substances have not been commercialized due to color odor, product stability, narrow antimicrobial spectrum, formulation problems, and the like, hinokitiol as a protein extract, Baicalin as a golden extract, and grapefruit. Only a few, such as seed extract DF-100, are commercially available.

In the case of DF-100, the most advanced product among them, the antimicrobial activity is known to be due to the organic acid and synthetic preservative benzethonium chloride contained in the DF-100. There is a problem that the range of use is limited by the antibacterial spectrum or physical properties, there is a need for a natural antimicrobial agent that can be more advanced and commercialized development.

In order to maintain the quality of cosmetics for a long time, preservatives that prevent decay by microorganisms are essential, which is longer in the case of cosmetics with a long shelf life and a lot of microbial nutrients.

However, even paraben preservatives, which are the safest as preservatives and widely used in cosmetics and medicines, are known to have problems such as skin allergies, potential as environmental hormones, and induction of resistant bacteria. In addition, food preservatives are distrusted within their acceptable range, and new problems such as acute toxicity and mutagenesis due to continuous accumulation in the body are emerging.

Due to these problems, research on products and natural preservatives that are safe for the human body continues, and as a result, natural antibacterial substances of microbial origin such as spices, essential oils, herbal medicines, etc.

Accordingly, an object of the present invention is to solve the problem of stimulation to the human body of a conventional chemical preservative, to secure safety from natural origin, easy to acquire and economical, and at the same time has a narrow antimicrobial spectrum of a natural preservative. It is to provide a natural preservative cosmetic that does not use chemical preservatives that can be overcome. That is, to provide a natural antiseptic / antibacterial component that can be used in such natural preservative cosmetics.

In order to achieve the above object of the present invention, the present invention provides a cosmetic composition characterized in that it contains kimchi lactic acid bacteria fermentation broth and willow bark extract as an antibacterial or antiseptic component. That is, the cosmetic composition of the present invention contains kimchi lactic acid bacteria fermentation broth and willow bark extract as an active ingredient as an antiseptic and antibacterial component.

The cosmetic composition of the present invention overcomes the disadvantage that the antimicrobial spectrum of the existing natural preservative is narrow and combines components derived from different natural products rather than the antimicrobial power of each single component, thereby improving the antimicrobial power synergy effect (synergy effect) between natural materials It is used. As a result of the combination of natural substances having antimicrobial activity, the antimicrobial effective content is reduced and the antimicrobial spectrum is wider than before.

Kimchi lactic acid bacteria fermentation broth and willow bark extract in the cosmetic composition according to the present invention is preferably 0.001 to 30% by weight of the dry weight of each of the fermentation broth and extract relative to the total weight of the composition. If the content is less than 0.001 dry weight% it may be difficult to obtain the expected effect, if it exceeds 30 dry weight% may not show a significant effect increase by the amount added.

In addition, the cosmetic composition of the present invention, in order to maximize the synergistic effect, preferably, containing kimchi lactic acid bacteria fermentation broth and willow bark extract in a weight ratio of 1-9: 9-1, more preferably 3-7: 7 It contains by mixing in the weight ratio of -3.

In the kimchi lactic acid bacterium fermentation broth according to the present invention as described above, the kimchi lactic acid bacteria used to obtain the kimchi lactic acid bacteria fermentation broth are Leuconostoc genus Kimchi lactic acid bacteria, Lactobacillus genus Kimchi lactic acid bacteria, Weissella ( Weissella ) It may be any one selected from the genus kimchi lactic acid bacteria and mixed lactic acid bacteria thereof.

In the natural preservative cosmetic composition according to the invention as described above, the flow Pocono stock (Leuconostoc) in Kimchi lactic acid bacteria are flow Pocono stock sheet reum (Leuconostoc citreum ), Leuconostoc lactis ), leukonostock mesenteroid subspi. Dextranicum ( Leuconostoc mesenteroides subsp . dextranicum ), leukonostock mesenteroid subspi. Mezen steroid (Leuconostoc mesenteroides subsp. Mesenteroides), are Zen Ryu Kawano Stock tinum (Leuconostoc argentinum), current Kono Stock Carnot breath (Leuconostoc carnosum ), Leuconostoc gellidum ), Leuconostoc kimchii ), Leuconostoc inhae ), Leuconostoc gasicomitatum ( Leuconostoc gasicomitatum ), and any one selected from the group consisting of mixed lactic acid bacteria are preferred.

In the natural preservative cosmetic composition according to the present invention as described above, the Lactobacillus ( Lactobacillus ) kimchi lactobacillus is Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus ashophilus ( Lactobacillus acidophilus ), Lactobacillus Bulgari (Lactobacillus) bulgaricus), Lactobacillus plantarum ), Lactobacillus kimchii , Lactobacillus paraplantarum , Lactobacillus curbatus subsiphy. Lactobacillus curvatus subsp . curvatus ), Lactobacillus sakei subsidiary . Lactobacillus sakei subsp . sakei ) and mixed lactic acid bacteria thereof are preferably any one selected from the group consisting of.

In the natural preservative cosmetic composition according to the present invention as described above, the Weissella genus Kimchi lactic acid bacteria is Wesselella Corensis ( Weissella) koreensi ), Weissella hanii ), Weissella ( Weissella) kimchii ), Weissella soli ), Weissella Confusa confusa ) and their mixed lactic acid bacteria are preferably any one selected from the group consisting of.

The fermentation broth is culture medium itself cultured kimchi lactic acid bacteria according to the present invention in a suitable liquid medium, filtrate (filtered or centrifuged supernatant) from which the strain was removed by filtration or centrifugation, the culture solution by sonication or to the culture medium Cell lysates obtained by treating lysozyme, but are not limited thereto.

On the other hand, in the willow bark extract according to the present invention willow is a shrub and tree belonging to the willow (Salicaceae) willow (Salix), most of the northern temperate zone is native. Willow is a deciduous arbor tree, about 10-15㎝ long, with its branches drooping and its branches are brown or reddish brown. Leaves are sharp serrate, long and pointed, flowers bloom in March-April, and fruiting season is May. The leaves are oily leaves, the flowers are oil painting, the fruits are lost, and the inner skin is medicated with milky skin. Native to China, it grows in Jeonnam, Gyeonggi, and fields of China and Europe. There are three large willow trees: S. nigra, S. fragilis, and S. alba, all taller than 20 cm. Salix Nigra grows in North America, and the other two are native to Eurasia, but are now widespread as naturalized plants.

Willow bark extract according to the present invention may be prepared as follows, for example, but the scope of the present invention is not limited to this method and other methods known to those skilled in the art to which the present invention pertains. May also be used.

Purified water obtained from commercially available willow bark (S. Nigra Bark); Lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; Hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether and dichloromethane; Or they are put in a mixed solvent, boiled in a reflux extractor with a cooling capacitor for a certain time, or extracted by heating, then filtered and the residue is extracted a number of times in the same manner. Each extract was combined and filtered at room temperature to remove insoluble matters, and then concentrated under reduced pressure at 60 ° C. in a distillation apparatus equipped with a cooling condenser and then lyophilized to obtain a dry extract. In addition, the active ingredient can be extracted by immersion at room temperature for a considerable time.

In addition, the cosmetic composition of the present invention may be formulated in a formulation such as lotion, essence, lotion, cream, gel, ointment or skin cleaner.

In addition to the synergistic effect of kimchi lactic acid bacteria fermentation broth and willow bark extract, the effect is even more effective when one or more selected from the group consisting of chamomile extract, centella asiatica extract and lemon balm extract is further included in the composition of the present invention. It is based on the surprising discovery of synergistic improvements.

The chamomile contains apigenin and its derivatives, flavonoids such as rutin, coumarin compounds such as Umbelliferone, and volatile oils such as chamazulene, and anti-inflammatory and pain relief. It has a healing effect on the skin and mucous membranes. Centella asiatica has been widely used as a treatment for leprosy and skin diseases in the Madagascar Islands, India and Sri Lanka. It belongs to the Umbelliferae and is called perennial or tiger grass in Korea. It is distributed throughout the world, and in Korea, it is a perennial plant that grows mainly on some coasts of Jeju Island. The main function of this plant extract is to regenerate skin tissue, and is used as a main ingredient of complex therapeutics. Lemon balm has a lemon-like scent that calms your emotions, lowers your heart rate and lowers blood pressure. When bitten by scorpions or poisonous spiders, they have detoxification, relieve diarrhea and have a great effect on the virus. It is also effective for smallpox and has been used for nausea when you have toothache. It has been used for poisonous mushroom detoxification, abdominal pain, gastric ulcers, suppressing menstrual cramps, and promoting menstruation. The oil extracted from the leaves and branches is used to prevent hair loss, bath, etc. Tea is effective for soothing, healthing, tonic, and nerve uplifting. The chamomile extract, centella asiatica extract and lemon balm extract are extracts from chamomile, centella asiatica and lemon balm, respectively, to obtain an extract according to a known extraction method, and may be used by purchasing a commercially available one. have. The type and content of the extraction solvent may also be arbitrarily selected according to the purpose. 0.001 to 30% by weight of the dry weight of the extract, based on the total weight of the composition, respectively.

The present invention not only confirmed the antimicrobial effect of Kimchi Lactobacillus fermentation broth or willow bark extract, but also showed synergistic increase in antiseptic force when mixed with Kimchi Lactobacillus fermentation broth or Willow bark extract. . In addition, kimchi lactic acid bacterium fermentation broth and willow bark extract is very safe for the skin, and it is possible to use a cosmetic composition containing them as an active ingredient, and these cosmetic compositions exhibit excellent antimicrobial effects and can replace conventional chemical preservatives. Has a level of antiseptic effect. Therefore, the natural preservative cosmetic composition which has the outstanding antibacterial effect can be obtained by adding the component which has an antimicrobial effect derived from these natural products to a cosmetic composition.

Hereinafter, examples and the like will be described in detail to help understand the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<Production of Kimchi Lactic Acid Bacteria Fermentation Solution>

To prepare a culture using kimchi lactic acid bacteria as shown in Table 1, the process is as follows. Kimchi lactic acid bacteria were inoculated in MRS (Difco) broth culture containing radish at a constant concentration (about 10 ^{5-10 7} cells / mL) and then incubated at 30 ° C. for 5 days. First, the culture solution was filtered using a membrane filter having a pore size of 0.2 μm, and the filtrate was concentrated in vacuo (× 12.5). Secondly, the culture medium was filtered with a membrane having a pore size of 0.2 μm. Filtration was carried out to obtain a final kimchi lactic acid bacteria fermentation broth. The dry weight at this time About 20 w / w% (3 g, 105 ° C., 3 hrs). In addition, kimchi lactic acid bacteria fermentation broth can be purchased and used commercially available products.

Sample number Strain Sample 1 Leuconostoc kimchii ) Sample 2 Leuconostoc lactis ) Sample 3 Leuconostoc Due ( Leuconostoc inhae ) Sample 4 Lactobacillus Planta Room (Lactobacillus plantarum ) Sample 5 Lactobacillus kimchii Sample 6 Lactobacillus bulgaricus Sample 7 Weissella koreensi ) Sample 8 Weissella Kimchiai kimchii )

<Preparation of Willow Bark Extract>

Purified willow bark ( S. Nigra Bark) was added to 100 g of pulverized pulverized powder in 3 L of solvent purified water, boiled for 3 hours in a reflux extractor with a cooling condenser, filtered through 100 mesh filter cloth, and the residue was subjected to the same method. Extract one more time. Each extract was combined and filtered using Whatman No. 2 filter paper at room temperature to remove insoluble matters, and then concentrated under reduced pressure at 60 ° C. in a distillation apparatus equipped with a cooling condenser and then lyophilized to obtain a dry extract. Used in

Experimental Example 1 Cytotoxicity Test

Method of MTT test by culturing V79-cells (Chinese hamster, continuous cell line of lung tissue fibroblasts) to Kimchi Lactobacillus fermentation broth and willow bark extract prepared above to verify primary stability as a raw material used in cosmetics [ Mossman T. (1983). Rapid Colorimetric Assay for Cellular Growth & Survival: application to proliferation & cytotoxicity assays. Journal of Immunological Methods 65, 55-63] was performed to evaluate the cytotoxicity, the results are shown in Table 2 below.

sample ^a IC ₅₀ (%, w / v) Sodium Lauryl Sulfate 0.005 Leukono Stock Kimchi Eye Fermentation Broth 0.02 Leukonostock lactis fermentation broth 0.05 Fermentation solution due to leukonostock 0.01 Lactobacillus plantarum fermentation broth 0.02 Lactobacillus kimchi eye fermentation broth 0.03 Lactobacillus vulgaris fermentation broth 0.05 Weissella Corensis Fermentation Broth 0.02 Weissella Kimchi Eye Fermentation Solution 0.04 Willow Bark Extract Fermentation Solution 0.5

^a IC ₅₀ : Inhibitory Concentration 50, a concentration that kills 50% of cells.

As shown in Table 2, the IC ₅₀ value of the kimchi lactic acid bacteria fermentation broth (8 species) and willow bark extract of the present invention is higher than sodium lauryl sulfate, it can be seen that the cytotoxicity is lower than sodium lauryl sulfate, Therefore, it can be seen that it is safe for the human body.

Experimental Example 2 Primary Irritant Test on Human Body (Closed Patch)

In order to determine the safety of the sample containing the kimchi lactic acid bacteria fermentation broth and willow bark extract, a primary stimulation test was performed on the human body through the human patch test as follows.

Twenty healthy men and women were tested according to CTFA guidelines (The Cosmetic, Toiletry and Fragrance Association. Inc. Washington, D.C., 20036, 1991). 15 mg / 15 μl of the sample and solution were added dropwise to a Fin chamber, and it was placed on the arm of the human body as a test site and fixed with tape. Subsequently, the patch was removed for 24 hours, then the patch was removed, and after 2 hours, the skin reaction at the test site was determined according to the following criteria. Table 3 below shows the criteria for determination, and Table 4 shows the skin irritation index of each sample.

reaction score Symptoms and Criteria - 0 No response +/- 0.5 Weak erythema + One Clear erythema ++ 2 Severe erythema with edema +++ 3 Severe erythema, blisters, edema

Skin irritation index = [∑ (score × number of stimuli)] / total number of test subjects × total stimulus evaluations

sample The number of the subjects Skin irritation index Preservative Free 20 0.0 Sodium Lauryl Sulfate Fermentation Solution 2% 20 0.0 Leukono Stock Kimchi Eye Fermentation Solution 2% 20 0.0 Leukonostock lactis fermentation broth 2% 20 0.0 2% fermentation broth due to leukonostock 20 0.0 Lactobacillus plantarum fermentation broth 2% 20 0.0 Lactobacillus Kimchi Eye Fermentation Solution 2% 20 0.0 Lactobacillus bulgaricus fermentation broth 2% 20 0.0 Weissella Corensis Fermentation 2% 20 0.0 Weissella Kimchi Eye Fermentation Solution 2% 20 0.0 Willow Bark Extract 2% 20 0.0

As shown in Table 4, it can be seen that kimchi lactic acid bacteria fermentation broth (8 species) and willow bark extract, which are the active ingredients of the cosmetic composition according to the present invention, are safe ingredients for the skin.

Experimental Example 3 Evaluation of Antimicrobial Activity

Kimchi Lactobacillus fermentation broth, willow bark extract, chamomile extract, Centella asiatica extract and lemon balm extract were evaluated for antibacterial activity against three bacteria and two fungi. The microbial strain used in the experiment was Staphylococcus aureus ), Escherichia coli), Pseudomonas rugi Ah Labor (Paeudomonas aeruginosa ), Candida albicans and Aspergillus niger . Staphylococcus aureus ), Escherichia coli ) and Pseudomonas aeruginosa were precultured in bacterial solid medium (Brain Heart Infusion Agar) at 37 ° C. for 24 hours and diluted to a concentration of 10 ^5-6 CFU / mL to prepare inoculation bacteria. . Candida albicans ( Candida albicans ) was incubated in a solid medium for mold (Potato Dextrose Agar) at 30 ℃, 48 hours to prepare 10 ^{5 ~ 6} CFU / ㎖ inoculum. Aspergillus niger (Apergillus niger ) was inoculated in a medium (Potado Dextrose Slant media) made of a solid medium for the fungus was incubated at 30 ℃, 48 hours ago to prepare a bacterial solution at a concentration of 10 ^{5 ~ 6} CFU / ㎖. Bacteria were Brain Heart Infusion Broth and fungi were Potato Dextrose Broth as liquid medium.

100 μl each of the prepared and sterilized liquid medium in each well of a 96 well U-shaped microplate, and the kimchi lactobacillus fermentation broth, willow bark extract, chamomile extract, Centella asiatica extract and lemon balm extract were 96 well U-shaped 100 μl each was added to the first and second wells of the microplate, and then diluted 1: 1 steps from the second well. Then, after inoculating the bacteria in the sample diluent in each well, bacteria were incubated for 24 hours in a 37 ℃ incubator, fungi were incubated for 48 hours in a 30 ℃ incubator. After incubation, Alamar Blue was injected and the lowest concentration of the sample that did not change color from blue to pink was determined as the minimum inhibitory concentration (MIC) of the antimicrobial material against the bacteria. Table 5 below shows the minimum growth inhibitory concentration (MIC) of each component determined.

Sample / Test Bacteria No. 1 2 bacteria 3 bacteria 4 bacteria 5 bacteria Leukono stock Kimchi eye fermentation broth 0.02% 0.035% 0.04% 0.25% 0.1% Leukonostock lactis fermentation broth 0.025% 0.05% 0.045% 0.3% 0.2% Fermentation broth due to leukonostock 0.03% 0.035% 0.045% 0.35% 0.25% Lactobacillus plantarum fermentation broth 0.03% 0.04% 0.05% 0.3% 0.3% Lactobacillus kimchi eye fermentation broth 0.035% 0.04% 0.045% 0.32% 0.25% Lactobacillus vulgaris fermentation broth 0.034% 0.038% 0.042% 0.25% 0.15% Weissella Corensis Fermentation Broth 0.028% 0.039% 0.05% 0.32% 0.23% Weissella Kimchi Eye Fermentation Solution 0.03% 0.037% 0.047% 0.31% 0.22% Willow Bark Extract 0.05% 0.15% 0.13% 0.01% 0.008% Chamomile extract 0.5% 0.58% 0.48% 1.2% 1.5% Centella asiatica extract 0.45% 0.37% 0.6% 1.1% 1.2% Lemon Balm Extract 0.5% 0.65% 0.7% 2.2% 2.6% Methyl paraben 0.1% 0.1% 0.1% 0.1% 0.05%

Fungus 1: Staphylococcus aureus )

Fungus 2: Escherichia coli )

Germ 3: Paeudomonas Pseudomonas aeruginosa aeruginosa )

No. 4 strains: Candida albicans (Candida albicans )

Fungus 5: Aspergillus niger )

As shown in Table 5, the kimchi lactic acid bacteria fermentation broth (8 species) was superior to methyl paraben antibacterial activity, willow bark extract was particularly excellent antibacterial activity against fungi, all of which are equivalent to methyl paraben It showed antibacterial activity. Chamomile extract, Centella asiatica extract or lemon balm extract showed antimicrobial activity, but the antimicrobial activity was lower than that of Kimchi lactic acid bacteria fermentation broth or willow bark extract.

Experimental Example 4 Challenge Test, Evaluation of Antiseptic and Antiseptic Effects

The compositions of Examples 1-4 and Comparative Examples 1-5 were prepared according to the following compositions and mixing ratios shown in Table 6, respectively. In the example, the kimchi lactic acid bacteria fermentation broth was prepared using only one kimchi lactic acid bacteria. For the strains used in each Example and Comparative Example Table 7 for fermentation broth sample 1 Table 7, fermentation broth sample 2 Table 8, fermentation broth sample 3 Table 9, fermentation broth sample 4 Table 10, fermentation broth sample 5 11, Table 12 for fermentation broth sample 6, Table 13 for fermentation broth sample 7 and Table 14 for fermentation broth sample 8.

The lotion was prepared by a conventional lotion preparation method according to the following prescription. Cetostearyl alcohol 0.8 wt% (w / w)%, self-emulsifying monostearic acid 1.0 wt% (w / w)%, beeswax 0.5 wt% (w / w)%, stearic acid 0.5 wt% (w / w)%, liquid paraffin 8.0 Weight (w / w)%, squalane 4.0 weight (w / w)%, macadamia oil 2.0 weight (w / w)%, isocetyloctanoate 2.0 weight (w / w)%, dimethylsiloxane 0.3 weight ( w / w)%, monostearic acid sorbitan 0.5 weight (w / w)%, monostearic acid polyethylene glycol 1.2 weight (w / w)%, glycerin 4.0 weight (w / w)%, propylene glycol 4.0 weight (w / w )%, Betaine 4.0 weight (w / w)%, carboxypolymer 0.12 weight (w / w)%, triethanolamine 0.15 weight (w / w)%, fragrance amount and pigment amount were used, preservatives or active ingredients It was added by the weight (w / w) shown in Table 6, and was adjusted to 100 weight (w / w)% by adding purified water.

Unit: weight% Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 1 Example 2 Example 3 Example 4 Kimchi lactic acid bacteria fermentation broth (8 types) 0.5 One 0.5 0.5 0.5 0.5 Willow Bark Extract 0.5 One 0.5 0.5 0.5 0.5 Methyl paraben 0.2 Profile paraben 0.1 Chamomile extract 10 Centella asiatica extract 10 Lemon Balm Extract 10

Evaluation of antiseptic effect due to the mixed use of kimchi lactic acid bacteria fermentation broth and willow bark extract through the following challenge test for each composition of Example 1-4 prepared chamomile extract, Centella asiatica extract or The antiseptic effect was evaluated by adding lemon balm extract.

The microbial strain used in the Challenge test is a bacterium, Staphylococcus. aureus), Escherichia coli (Escherichia coli), Pseudomonas and rugi Ah Labor (Paeudomonas aeruginosa) were used three mixed culture, the fungi Candida albicans (Candida two mixed strains of albicans ) and Aspergillus niger were used, and CTFA Microbiology Guideline assay was used.

The bacteria were precultured in the same manner as the antimicrobial evaluation, and bacteria were inoculated to 1.6 × 10 ⁶ per g of product, and the fungi were inoculated to be 4 × 10 ⁵ and observed for 1 to 28 days. The following Table 7-14 shows bacterial count changes over time in the products prepared in Examples 1-4 and Comparative Examples 1-5, respectively, and the kimchi lactic acid bacteria used were different according to each table.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 2.5 X 10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 1.0X10 ⁴ 1.0X10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.0 X 10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 1.0X10 ² <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 3.0 X 10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 7.0X10 ³ 5.0 X 10 ³ Comparative Example 3 4.0X10 ⁵ 2.0X10 ⁵ 2.0 X 10 ⁴ 6.0 X 10 ³ 2.0X10 ³ 1.0X10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 3.0 X 10 ⁵ 3.0 X 10 ³ 3.0 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 1.5X10 ⁵ 1.1 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 2.2 X 10 ⁵ 1.7 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 2.5 X 10 ⁵ 1.9 X 10 ³ <20 <20 <20

Table 7 shows the results of fermentation broth sample 1.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 4.0X10 ⁵ 6.0X10 ² 3.0 X 10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 3.0 X 10 ⁴ 2.0X10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.0 X 10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 4.0X10 ² <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 5.0 X 10 ⁵ 4.0X10 ⁴ 2.0 X 10 ⁴ 6.0 X 10 ³ 7.0X10 ³ Comparative Example 3 4.0X10 ⁵ 3.0 X 10 ⁵ 2.0 X 10 ⁴ 5.0 X 10 ³ 4.0X10 ³ 3.0 X 10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 3.0 X 10 ⁵ 5.0 X 10 ³ 7.1 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 3.1 X 10 ⁵ 1.9 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 2.8X10 ⁵ 2.4 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 3.X010 ⁵ 2.5 X 10 ³ <20 <20 <20

Table 8 shows the results of fermentation broth sample 2.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 5.2 X 10 ⁵ 8.3X10 ² 3.6X10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 3.5 X 10 ⁴ 2.2 X 10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3X10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 1.0X10 ³ <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 4.3 X 10 ⁵ 3.0 X 10 ⁴ 1.5X10 ⁴ 5.0 X 10 ³ 8.0X10 ³ Comparative Example 3 4.0X10 ⁵ 2.5 X 10 ⁵ 2.0 X 10 ⁴ 5.8 X 10 ³ 4.0X10 ³ 3.0 X 10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 3.5 X 10 ⁵ 7.0X10 ³ 5.6 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 3.3 X 10 ⁵ 2.8X10 ³ 1.1 X 10 ² <20 <20 Example 3 4.0X10 ⁵ 2.9 X 10 ⁵ 3.5 X 10 ³ 2.2 X 10 ² <20 <20 Example 4 4.0X10 ⁵ 3.3 X 10 ⁵ 3.8X10 ³ 3.4X10 ² <20 <20

Table 9 shows the results of fermentation broth sample 3.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 7.0X10 ⁵ 5.5X10 ² 3.0 X 10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 3.0 X 10 ⁴ 3.3 X 10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.0 X 10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 3.0 X 10 ³ 1.0X10 ² <20 <20 <20 Example 2 1.6 X 10 ⁶ 5.7 X 10 ² <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ 7.5X10 ² <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ 8.3X10 ² <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 5.0 X 10 ⁵ 5.0 X 10 ⁴ 2.0 X 10 ⁴ 5.5 X 10 ³ 4.0X10 ³ Comparative Example 3 4.0X10 ⁵ 3.0 X 10 ⁵ 2.4 X 10 ⁴ 4.2 X 10 ³ 3.0 X 10 ³ 8.0X10 ² Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 2.5 X 10 ⁵ 9.3X10 ³ 3.2 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 2.0X10 ⁵ 2.1X10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 1.5X10 ⁵ 2.5 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 2.2 X 10 ⁵ 3.7 X 10 ³ <20 <20 <20

Table 10 shows the results of fermentation broth sample 4.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 6.2 X 10 ⁵ 4.5 X 10 ² 2.2 X 10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 4.0X10 ⁴ 3.4X10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.0 X 10 ⁵ 4.0X10 ² 1.0X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 4.0X10 ³ <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ 1.2X10 ² <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ 2.5 X 10 ² <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ 3.1 X 10 ² <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 3.3 X 10 ⁵ 4.0X10 ⁴ 3.2 X 10 ⁴ 4.5 X 10 ³ 3.5 X 10 ³ Comparative Example 3 4.0X10 ⁵ 3.0 X 10 ⁵ 3.4 X 10 ⁴ 4.1 X 10 ³ 3.4 X 10 ³ 1.0X10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 3.5 X 10 ⁵ 8.0X10 ³ 3.4X10 ² <20 <20 Example 2 4.0X10 ⁵ 2.0X10 ⁵ 3.1 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 1.5X10 ⁵ 4.1 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 1.9 X 10 ⁵ 3.8X10 ³ <20 <20 <20

Table 11 shows the results of fermentation broth sample 5.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 5.4 X 10 ⁵ 4.2 X 10 ² 2.3 X 10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 4.5 X 10 ⁴ 2.4 X 10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.2 X 10 ⁵ 4.0X10 ³ 1.5X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 3.7 X 10 ³ <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 3.4 X 10 ⁵ 2.4 X 10 ⁴ 1.1 X 10 ⁴ 3.2 X 10 ³ 3.0 X 10 ³ Comparative Example 3 4.0X10 ⁵ 1.9 X 10 ⁵ 2.1 X 10 ⁴ 5.1 X 10 ³ 3.4 X 10 ³ 1.1 X 10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 2.5 X 10 ⁵ 7.0X10 ³ 2.5 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 1.5X10 ⁵ 2.4 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 2.2 X 10 ⁵ 3.7 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 2.7 X 10 ⁵ 4.3X10 ³ <20 <20 <20

Table 12 shows the results of fermentation broth sample 6.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 6.2 X 10 ⁵ 4.2 X 10 ² 4.3X10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 3.7 X 10 ⁴ 3.7X10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.2 X 10 ⁵ 4.0X10 ³ 1.5X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 2.4 X 10 ³ <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ <20 <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 3.5 X 10 ⁵ 2.7 X 10 ⁴ 1.4 X 10 ⁴ 2.9 X 10 ³ 3.1 X 10 ³ Comparative Example 3 4.0X10 ⁵ 2.0X10 ⁵ 2.2 X 10 ⁴ 5.4 X 10 ³ 3.2 X 10 ³ 1.5X10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 2.2 X 10 ⁵ 1.0X10 ⁴ 3.0 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 1.2 X 10 ⁵ 3.4 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 2.2 X 10 ⁵ 4.5 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 2.5 X 10 ⁵ 5.4 X 10 ³ <20 <20 <20

Table 13 shows the results of fermentation broth sample 7.

Fungus sample Initial bacterial count Day 1 Day 7 Day 14 Day 21 Day 28 Germ Comparative Example 1 1.6 X 10 ⁶ 2.0X10 ⁵ 2.0X10 ² <20 <20 <20 Comparative Example 2 1.6 X 10 ⁶ 6.4 X 10 ⁵ 5.3X10 ² 3.4X10 ² <20 <20 Comparative Example 3 1.6 X 10 ⁶ 5.6 X 10 ⁴ 2.3 X 10 ² <20 <20 <20 Comparative Example 4 1.6 X 10 ⁶ 3.2 X 10 ⁵ 4.0X10 ³ 1.5X10 ² <20 <20 Comparative Example 5 1.6 X 10 ⁶ 1.0X10 ⁵ 5.0X10 ² <20 <20 <20 Example 1 1.6 X 10 ⁶ 4.2 X 10 ³ <20 <20 <20 <20 Example 2 1.6 X 10 ⁶ 1.3 X 10 ³ <20 <20 <20 <20 Example 3 1.6 X 10 ⁶ 1.5X10 ³ <20 <20 <20 <20 Example 4 1.6 X 10 ⁶ 1.9 X 10 ³ <20 <20 <20 <20 Fungus Comparative Example 1 4.0X10 ⁵ 1.0X10 ⁵ 3.0 X 10 ³ <20 <20 <20 Comparative Example 2 4.0X10 ⁵ 3.1 X 10 ⁵ 3.4 X 10 ⁴ 1.4 X 10 ⁴ 2.2 X 10 ³ 2.7 X 10 ³ Comparative Example 3 4.0X10 ⁵ 2.7 X 10 ⁵ 2.3 X 10 ⁴ 4.3X10 ³ 2.4 X 10 ³ 1.4 X 10 ³ Comparative Example 4 4.0X10 ⁵ 7.0X10 ⁵ 3.0 X 10 ⁴ 1.0X10 ⁴ 3.0 X 10 ³ 2.0X10 ³ Comparative Example 5 4.0X10 ⁵ 3.5 X 10 ⁵ 1.0X10 ⁴ 5.0 X 10 ³ 1.0X10 ³ 3.0 X 10 ² Example 1 4.0X10 ⁵ 3.0 X 10 ⁵ 5.1 X 10 ³ 2.2 X 10 ² <20 <20 Example 2 4.0X10 ⁵ 2.6 X 10 ⁵ 4.4 X 10 ³ <20 <20 <20 Example 3 4.0X10 ⁵ 2.2 X 10 ⁵ 3.2 X 10 ³ <20 <20 <20 Example 4 4.0X10 ⁵ 2.5 X 10 ⁵ 4.5 X 10 ³ <20 <20 <20

Table 14 shows the results of fermentation broth sample 8.

As shown in Tables 7 to 14, it can be seen that the cosmetic containing kimchi lactic acid bacteria fermentation broth or willow bark extract exhibits the same level of antiseptic power as cosmetics using conventional chemical preservatives. In addition, the cosmetic preparation prepared in Example 1 containing both the kimchi lactic acid bacteria fermentation broth and willow bark extract can be confirmed that the antiseptic performance is improved than the kimchi lactic acid bacteria fermentation broth or willow bark extract as a single component. When the chamomile extract, Centella asiatica extract or lemon balm extract and the like are mixed with the Kimchi lactic acid bacteria fermentation broth and willow bark extract mixture according to the present invention, it can be seen that the antiseptic performance is further improved. Can be.

Claims (8)

Cosmetic composition characterized in that it contains kimchi lactic acid bacteria fermentation broth and willow bark extract as an antibacterial component. The cosmetic composition according to claim 1, wherein the composition contains 0.001 to 30% by weight of each of the kimchi lactic acid bacteria fermentation broth and willow bark extract as dry weights of the fermentation broth and the extract, respectively, based on the total weight of the composition. The method of claim 1, wherein the Kimchi lactic acid bacteria are cosmetic, characterized in that at least one selected from acids Pocono stock (Leuconostoc) in Kimchi lactic acid bacteria, Lactobacillus (Lactobacillus) in Kimchi lactic acid bacteria and the way Cellar (Weissella) in kimchi the group consisting of lactic acid bacteria Composition. According to claim 3, wherein the Leuconostoc genus Kimchi Lactobacillus is Leuconostoc citreum ), Leuconostoc lactis , and Leuconostok mesenteroid subspi. Dex Trani glutamicum (Leuconostoc mesenteroides subsp. Dextranicum), flow Pocono stock mezen steroid sub RY. Metheteroids ( Leuconostoc mesenteroides subsp . Mesenteroides ), Leuconostoc argentinum ), Leuconostoc carnosum , Leuconostoc gellidum ), Leuconostoc kimchii ), Leuconostoc inhae ), and Leuconostoc gasicomitatum ( Leuconostoc gasicomitatum ) is any one or more selected from the group consisting of cosmetic composition. According to claim 3, Lactobacillus ( Lactobacillus ) kimchi lactic acid bacteria Lactobacillus brevis ( Lactobacillus) brevis ), Lactobacillus acidophilus), Lactobacillus Bulgaria and Caicos (Lactobacillus bulgaricus), Lactobacillus Planta Room (Lactobacillus plantarum ), Lactobacillus kimchii ), Lactobacillus paraplantarum , Lactobacillus curbatus subsiphy. Lactobacillus curvatus subsp . curvatus ), and Lactobacillus sakei subsidiary . Lactobacillus sakei subsp . sakei ) cosmetic composition, characterized in that any one or more selected from the group consisting of. The method of claim 3 wherein said way Cellar (Weissella) Kimchi lactic acid bacteria in a way Salah Collector N-Sys (Weissella koreensi ), Weissella hanii ), Weissella ( Weissella) kimchii ), Weissella soli ), and Weissella confusa ( Weissella confusa ) cosmetic composition, characterized in that any one or more selected from the group consisting of. The cosmetic composition of claim 1, wherein the composition further comprises one or more selected from the group consisting of chamomile extract, centella asiatica extract, and lemon balm extract.  The cosmetic composition according to claim 1, wherein the composition is formulated with a lotion, essence, lotion, cream, gel, ointment or skin cleanser.