KR20150081892A

KR20150081892A - Cosmetic composition comprising the extract of Helianthus Tuberosus Root

Info

Publication number: KR20150081892A
Application number: KR1020140001842A
Authority: KR
Inventors: 김운하; 이정표; 이광식; 이건국
Original assignee: 주식회사 코리아나화장품
Priority date: 2014-01-07
Filing date: 2014-01-07
Publication date: 2015-07-15

Abstract

The present invention relates to a cosmetic composition containing a potato extract of pigs, and more particularly to a cosmetic composition for enhancing skin moisturization or improving skin elasticity comprising a potato extract of a pig. According to the present invention, the potato extract of pigs is excellent in skin moisturizing effect and skin elasticity improvement effect, and can be useful when it is developed as a cosmetic ingredient containing the potato extract as an active ingredient.

Description

[0001] The present invention relates to a cosmetic composition comprising an extract of Pork Potato (Helianthus tuberosus root)

The present invention relates to a cosmetic composition containing a potato extract of pigs, and more particularly to a cosmetic composition for enhancing skin moisturization or improving skin elasticity containing a potato extract of pigs.

In general, cosmetics keep skin beautiful and healthy and delay skin aging caused by age. Skin properties that are the most visible due to aging are skin dryness and skin elasticity. When they are in their 30s, fine wrinkles appear on clear and transparent skin and the elasticity decreases. The market for anti-aging products continues to increase. To meet these consumer needs, research groups and the industry are working on research into raw materials and natural ingredients to prevent instant wrinkle concealment, long-term wrinkle relief, .

Pork potatoes ( Helianthus tuberosus ) are annual plants of Asteraceae originating in North America. It blooms like a sunflower from August to September, and at the end of October when the flower is planted, a potato-shaped rootstock develops and becomes uneven in the shape of a pit, which is called a potato potato. The major component of the potatoes is inulin, which contains about 18% of its analogues (carbohydrates). Inulin is a polysaccharide that is unexpectedly low in calories, so it can not be digested in the gastric juice, but it can only be changed into fructose, so it can restrain the fatigued pancreas without increasing the blood glucose level and acting as insulin. For this reason, it is known that the potatoes are called natural insulin, and they are known to be effective for obesity, hyperlipemia, hypertension, diabetes and various adult diseases and atopy.

Pork potatoes are rich in starch, sugar, lutein, Helenien, betaine, vitamins and minerals and are known to contain small amounts of saponins.

On the other hand, Korean Patent No. 10-1268550 (fermentation method of roots plant for increasing ginsenoside) includes fermenting an alginate plant containing saponin such as ginseng, porcine potato, red ginseng, and bellflower to increase the content of ginsenoside Rd And Korean Patent No. 10-1046423 (a substance hydrolyzed and liquefied by ultra-high pressure and a method for producing the same) discloses a method in which an alginate plant such as ginseng, bellflower, garlic, There has been disclosed a method in which the extraction of pharmacological substances such as saponin is increased without hydrolysis and liquefaction treatment at an ultra-high pressure and the physical properties of the plant are not changed, and Korean Patent No. 10-1207558 (Cosmetic composition containing red ginseng fermented ultra high pressure extract ) Discloses a method in which the content of ginsenoside, ginsenoside, is increased by fermentation and ultra-high pressure extraction of red ginseng.

Accordingly, the inventors of the present invention found that the extract of Piglet Potato, which is excellent in moisturizing ability and has an effect on skin elasticity enhancement, is superior in moisturizing effect and skin elasticity improving effect among various natural products than the above-mentioned conventional arts. Respectively.

Accordingly, it is an object of the present invention to provide a cosmetic composition showing skin moisturizing effect and skin elasticity improvement effect including a potato extract.

Other objects and advantages of the present invention will become more apparent from the following detailed description and claims.

In order to achieve the above object, the present invention provides a cosmetic composition containing a potato extract.

According to a preferred embodiment of the present invention, the pig potato extract is contained in an amount of 0.0001 to 30.0% by weight based on the total weight of the cosmetic composition.

Further, preferably, the cosmetic composition is one for skin moisturizing enhancement.

Further, preferably, the cosmetic composition is a cosmetic composition for improving skin elasticity.

Preferably, the pig potato extract is extracted with an extraction method selected from the group consisting of pulverization extraction, solvent extraction, fermentation extraction and ultrahigh pressure extraction.

In this case, the pulverization extraction means pulverization of a potato potato by a pulverizer followed by removal of the potato, and the solvent extraction is performed by dissolving the potato potato with water, anhydrous or low-boiling alcohol having 1-4 carbon atoms (for example, methanol, ethanol Extracted with a solvent selected from the group consisting of propanol and butanol), propylene glycol, 1,3-butylene glycol, glycerin, acetone, diethyl ether, ethyl acetate, butyl acetate, dichloromethane, chloroform, hexane, , And the fermentation extraction is carried out by fermenting the potato for 1 to 7 days while maintaining the pH at 5 to 7 under a temperature condition of 20 to 40 DEG C in a bacterium selected from the group consisting of yeast, lactic acid bacteria, Bacillus subtilis, and mixtures thereof Extracting the pig potato at a pressure of 100 to 3000 MPa at a temperature of 40 to 90 DEG C It means for processing the extracted road 1 to 24 hours.

Preferably, the cosmetic composition is in the form of a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant-containing cleansing, oil, powder foundation, Wherein the cosmetic composition has a formulation to be selected.

According to the present invention, the potato extract of the present invention is excellent in skin moisturizing effect (Experimental Example 1) and skin elasticity improving effect (Experimental Example 2). Therefore, it can be useful when it is developed as a cosmetic ingredient using the potato extract having the above functions as an active ingredient.

In order to achieve the above object, the present invention provides a cosmetic composition for skin moisturizing or skin elasticity improvement containing a potato extract of pigs.

The porcine potato extract used as an active ingredient in the composition of the present invention means an extract extracted from a potato root (a potato root fruit called rootstock or root root). In addition, the potato extract of pigs is preferably contained in an amount of 0.0001 to 30% by weight, more preferably 0.001 to 20% by weight, and most preferably 0.01 to 10% by weight based on the total weight of the cosmetic composition. If the content of the extract is less than 0.0001% by weight, the effect of improving the skin is not exhibited. If the content of the extract is more than 30% by weight, the effect of increasing the content of the extract is insignificant,

The porcine potato extract of the present invention means that the potato rootstock is pulverized with a fine grinder, and then the gut is filtered through a sieve. At this time, the pulverized pulverized material is preferably filtered through a sieve of 300 mesh or less. In addition, the potato extract of the present invention can be produced according to a conventional method known in the art using a conventional solvent. Typical solvents include, for example, water, anhydrous or lower alcohols having 1-4 carbons (e.g., methanol, ethanol, propanol and butanol), propylene glycol, 1,3- butylene glycol, glycerin, acetone, diethyl ether , Ethyl acetate, butyl acetate, dichloromethane, chloroform, hexane, and mixtures thereof. The porcine potato extract of the present invention also includes a porcine potato fermented extract obtained by fermenting potatoes. The fermentation means that the fermentation is carried out for 1 to 7 days while maintaining the pH at 5 to 7 under a temperature condition of 20 to 40 DEG C as a bacterium selected from the group consisting of yeast, lactic acid bacteria, Bacillus subtilis, The strain is Saccharomyces cerevisisae, and most preferably Saccharomyces cerevisiae KCTC 7904. The porcine potato extract of the present invention also includes a porcine potato extract obtained by ultra-high pressure treatment of porcine potato. At this time, the ultrahigh pressure treatment means treatment at a temperature of 40 to 90 DEG C at a pressure of 100 to 3000 MPa for 1 to 24 hours, preferably at a pressure of 500 to 1000 MPa at a temperature of 40 to 60 DEG C and for 12 to 24 hours Treatment, most preferably at a pressure of 1000 MPa and at a temperature of 50 < 0 > C for 24 hours.

In addition, when extracting the potato extract of the present invention by mixing with the above-described extraction method, it is possible to obtain a more effective extract for improving the moisturizing and elasticity of the skin. For example, the potato extract of the present invention can be obtained by fermenting a pulverized product obtained by finely pulverizing a potato with a bacterium selected from the group consisting of yeast, lactic acid bacteria, Bacillus subtilis, and a mixture thereof, Lt; 0 > C for 1 to 24 hours. In addition, the potato extract of the present invention may be subjected to processes such as filtration, organic solvent reflux extraction, vacuum concentration, freeze-drying, etc., in order to control the concentration of the extract extracted by the above extraction method and increase the concentration of the active ingredient. It is obvious to those skilled in the art that extracts obtained through the above-described extraction method by filtration, purification and concentration are also included in the present invention.

On the other hand, the potato extract of the present invention can be extracted not only by the extraction method described above but also by another extraction method.

According to a preferred embodiment of the present invention, the potato extract of pigs is prepared in the following manner. First, root of root of potatoes is thoroughly washed, then crushed and made fine with 300 mesh. To this, 100 g / L of porcine potato is added to the cultivation medium of Saccharomyces sp. (Saccharomyces cerevisiae KCTC 7904). 1 to 4% (preferably 1 to 2%) of glucose and 0.1 to 1% (preferably 0.2 to 0.5%) of peptone as a nitrogen source were added thereto as a carbon source. The culture was carried out using a 5 L fermenter at a temperature of 20 to 40 ° C and for 1 to 7 days while maintaining the pH at 5-7. After culturing, the culture was centrifuged to remove the cultures first. The porcine potato fermentation broth from which the culture has been removed is subjected to ultra-high pressure treatment at a temperature of 40 to 90 ° C at a pressure of 100 to 3000 MPa for 1 to 24 hours and extracted, preferably at a temperature of 40 to 60 ° C at a pressure of 500 to 1000 MPa To 24 hours, most preferably at a pressure of 1000 MPa and at a temperature of 50 < 0 > C for 24 hours. Ethanol was added to the final fermented pork potato extract to obtain a final 70% (v / v) ethanol aqueous solution, refluxed three times for 5 hours, cooled, and filtered through Whatman # 2 filter paper. When the filtration is completed, the extract obtained in the extracting step is transferred to the concentration tank and concentrated under reduced pressure, followed by lyophilization. Concentration under reduced pressure was carried out using a rotary vacuum concentrator. Concentration conditions were as follows: 700 ml of the extract was put into a 1,000 ml round flask, and the mixture was concentrated under reduced pressure for 2 hours while rotating at a temperature of from 650 to 1200 rpm at a temperature of from 650 to 750 mmHg. The concentrate under reduced pressure was pre-frozen to reduce the temperature to -40 ° C, maintain it at -40 ° C for 2 to 4 hours, drop to -80 through trap freezing, maintain the vacuum at 10-30 mTorr, Lt; / RTI > It is then held at -20 ° C for 240 minutes, at 0 ° C for 40 minutes, at 15 ° C for 340 minutes, at 30 ° C for 130 minutes and then at 1300 minutes until completely dry.

The ingredients contained in the cosmetic composition of the present invention include, in addition to the above-mentioned effective ingredients, the ingredients conventionally used in cosmetic compositions, such as antioxidants, stabilizers, solubilizers, vitamins, And a carrier.

The cosmetic composition of the present invention can be prepared into any of the formulations conventionally produced in the art and can be used in the form of solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, , Oil, powder foundation, emulsion foundation, wax foundation and spray, but is not limited thereto.

More specifically, it can be manufactured in the form of a soft lotion, a nutritional lotion, a nutritional cream, a massage cream, an essence, an eye cream, a cleansing cream, a cleansing foam, a cleansing water, a pack, a spray or a powder.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example 1 Preparation of Pork Potato Extract

Pork potato (rootstock) was selected as a sample, thoroughly washed, ground, and passed through a 300-mesh sieve to finely grind the pulverized material. Ethanol was added to make a final concentration of 70% (v / v) ethanol aqueous solution, refluxed three times for 5 hours, cooled down, and filtered through a filter of whatman # 2. The filtered extract was concentrated under reduced pressure and lyophilized. The powder was dissolved in 50% glycerin to 2% (W / V) to prepare a potato extract.

Example 2: Preparation of porcine potato fermented extract

The roots of the potatoes were selected by sampling, thoroughly washed, and finely pulverized to pass through a 300 mesh sieve. To this, 10 g / L of porcine potato was added to the culture medium of Saccharomyces sp. (Saccharomyces cerevisiae KCTC 7904). (W / V) was added to the mixture, and 0.1 to 1% of peptone was added, preferably 0.5% (W / V) Respectively. The culture was incubated for 1 to 7 days, preferably 5 days, while maintaining the pH at 5-7, preferably at pH 6, at 37 ° C in a 5 L fermenter. After culturing, the culture was centrifuged to remove the cultures first.

The fermented porcine potatoes, from which the cultures were firstly removed, were refluxed three times for 5 hours with the addition of ethanol so as to be a final 70% (v / v) ethanol aqueous solution. After cooling, the mixture was filtered with whatman # 2 filter paper Respectively. After the filtration was completed, the extract was transferred to a thickener, and the filtered extract was concentrated under reduced pressure and lyophilized. The powder was dissolved in 50% glycerin to 2% (W / V) to prepare a porcine potato fermented extract.

<Example 3> Production of pork potato ultra-high pressure extract

The roots of the potatoes were thoroughly washed and thoroughly washed. The pulverized potato pulverized finely so as to pass through a 300-mesh sieve was heated to 50 ° C under a pressure of 1000 MPa using an ultra-high pressure processor and treated for 24 hours And then cooled to room temperature.

The pork potato extract treated with ultra high pressure was refluxed three times for 5 hours by adding ethanol so as to be a final 70% (v / v) ethanol aqueous solution, followed by cooling and filtering with a Whatman # 2 filter paper. When the filtration is completed, the extract obtained in the extracting step is transferred to the concentration tank, and the filtered extract is concentrated under reduced pressure and lyophilized. The lyophilized product was dissolved in 50% glycerin to a concentration of 2% (W / V) to prepare a potato extract.

<Example 4> Preparation of pork potato fermentation ultra-high pressure extract

The roots of the potatoes were selected by sampling, thoroughly washed, and finely pulverized to pass through a 300 mesh sieve. Pork potato was added to the cultivation medium of Saccharomyces sp. (Saccharomyces cerevisiae KCTC 7904) so that the pulverized product was 10 g / L. (W / V) is added thereto, and 0.1 to 1% of peptone is added, preferably 0.5% (W / V) is further added thereto as a carbon source and 1 to 4% Respectively. The culture was incubated for 1 to 7 days, preferably 5 days, while maintaining the pH at 5-7, preferably at pH 6, using a 5 L fermenter at 37 ° C. After culturing the microorganism, the culture was centrifuged and the culture was firstly removed.

The porcine potato fermentation product, which had been firstly removed from the culture, was heated to 50 ° C. under a pressure of 1000 MPa using an ultra-high pressure processor, and then subjected to ultrahigh pressure treatment for 24 hours and then cooled to room temperature. Ethanol was added to make a (V / V) ethanol aqueous solution, and the mixture was refluxed three times for 5 hours. After cooling, the mixture was filtered through Whatman # 2 filter paper. When the filtration is completed, the extract obtained in the extracting step is transferred to a concentration tank and concentrated under reduced pressure at 50 DEG C or below, followed by lyophilization. Concentration under reduced pressure was carried out using a rotary vacuum concentrator. Concentration conditions were as follows: 700 ml of the extract was placed in a 1,000 ml round-bottomed flask, and the mixture was concentrated under reduced pressure for 2 hours while rotating at a temperature of from 650 to 1,200 rpm at a temperature of from 650 to 1,200 rpm at a pressure of from 650 mmHg to 750 mmHg. The concentrate under reduced pressure was pre-frozen to reduce the temperature to -40 ° C, maintain it at -40 ° C for 2 to 4 hours, drop to -80 through trap freezing, maintain the vacuum at 10-30 mTorr, Lt; / RTI > Then, the temperature was maintained at -20 ° C for 240 minutes, at 0 ° C for 40 minutes, at 15 ° C for 340 minutes, at 30 ° C for 130 minutes, and then maintained at 1300 minutes until completely dried. The lyophilized product was dissolved in 2% of 50% glycerin to prepare a potato fermentation ultra-high pressure extract.

&Lt; Preparation Example 1 > Cosmetic preparation

The cosmetic composition containing the potato extract of the present invention was prepared as follows. Formulation Examples 1 to 4 each contain the potato extract of Example 1, the porcine potato fermentation extract of Example 2, the ultrafast pressure extract of porcine potato of Example 3, and the ultrafast pressure extract of porcine potato fermentation of Example 4 as effective ingredients, Formulation Example 1 is a cosmetic formulation in which no potato extract is added at all.

Raw material (unit:% by weight) Formulation Example 1 Formulation Example
2 Formulation Example
3 Formulation Example
4 compare
Formulation Example
One Stearyl alcohol 8 8 8 8 8 Stearic acid 2 2 2 2 2 Stearic acid cholesterol 2 2 2 2 2 Squalane 4 4 4 4 4 2-octyldodecyl alcohol 6 6 6 6 6 Polyoxyethylene (25 mole addition) alcohol ester 3 3 3 3 3 Glyceryl monostearate Aster 2 2 2 2 2 Propylene glycol 5 5 5 5 5 Pork potato extract
(Example 1) 3 - - - - Pork potato fermented extract
(Example 2) - 3 - - - Pork Potato Extra High Pressure Extract
(Example 3) - - 3 - Porcine potato fermentation ultra-high pressure extract (Example 4) - - - 3 - Purified water To 100 To 100 To 100 To 100 To 100

Experimental Example 1 Measurement of skin moisturizing effect

The skin moisturizing and enhancing effects of the cosmetic formulations (Formulation Examples 1 to 4) and Comparative Formulation Example 1 of Examples 1 to 4 were compared.

The experiment was divided into two groups of 20 persons, 20 persons per group and 20 persons without skin disease, and the creams of Formulation Examples 1 to 4 and Comparative Formulation Example 1 were administered twice daily for 1 month, . The skin conductivity was measured in a corneometer (CM820 courage Khazaka electronic GmbH, Germany) under the constant temperature and humidity conditions (24 ° C, 40% humidity) before starting the application. The skin conductivity was measured at 1 week, 2 weeks, And the rate of increase was evaluated. The results are shown in Table 2 below.

Skin Conductivity Growth Rate (%) sample After 1 week after 2 weeks After 4 weeks Formulation Example 1
(Pig potato extract) 22 25 26 Formulation Example 2
(Pork potato fermented extract) 33 35 36 Formulation Example 3
(Pork Potato Extra-high Pressure Extract) 28 31 31 Formulation Example 4
(Piglet potato fermentation ultra-high pressure extract) 42 43 45 Comparative Formulation Example 1 16 18 22

As shown in the results of Table 2, Formulation Examples 1 to 4 containing the extract of porcine potato of the present invention were superior to Comparative Formulation 1, which did not contain any extract of porcine potatoes, (Formulation Examples 2 to 4) containing the extract obtained by extracting were more excellent in skin conductivity than those in the case where only general extraction method (Formulation Example 1) was used, and the extracts containing both of the fermentation and the ultra- , The skin conductivity was the best in Formulation Example 4. In addition, since the skin conductivity is generally proportional to the skin moisture content, Formulation Examples 1 to 4, which contain the extract of porcine potato of the present invention, show that the skin moisture content is higher than that of Comparative Formulation Example 1, . As a result, it was found that the extract of Piglet Potato Extract was effective for improving the skin moisturizing effect. Especially, the extract obtained by ultra - high pressure and fermenting Piglet Potato was the most effective.

This is presumably because many active ingredients including saponin among the constituents of the potato extract of pigs have been transformed or concentrated into more effective active ingredients through fermentation and ultra-high pressure extraction steps, as can be seen from the examination of the prior art.

&Lt; Experimental Example 2 > Evaluation of skin elasticity improving effect

Using the cosmetic formulations (Formulation Examples 1 to 4) and Comparative Formulation Example 1 of Examples 1 to 4, the skin elasticity improving effect was evaluated as follows.

In 15 subjects (20 to 35 years old), the creams of Formulation Examples 1 to 4 were applied to the right side of the face and the creams of Comparative Formulation Example 1 were applied to the left side of the face for 2 consecutive months, respectively.

The skin elasticity was measured by using a skin elasticity meter (SEM 575, C + K Electronic Co., Germany) before and after using the product. The results are shown in Table 3 below as the ΔR8 value of Cutometer SEM 575, where the value of R8 indicates the viscoelasticity of the skin.

Experimental product Skin elasticity effect (ΔR8) Before use after use Formulation Example 1 0.11 0.18 Formulation Example 2 0.12 0.23 Formulation Example 3 0.10 0.17 Formulation Example 4 0.12 0.30 Comparative Formulation Example 1 0.10 0.14

n = 15, p < 0.05

As shown in the results of Table 3, Formulation Examples 1 to 4 containing the potato extract of the present invention showed better skin elasticity improvement effect than Comparative Formulation Example 1 which did not contain any potato extract of the present invention. In the case of formulations (Formulation Examples 2 to 4) containing extracts subjected to ultra-high pressure extraction, the effect of improving skin elasticity was better than that in the case of using only general extraction method (Formulation Example 1). In particular, Formulation 4, which contained extracts from both fermentation and ultra-high pressure extracts, showed the highest skin conductivity.

This is presumably due to the fact that many active ingredients including saponin among the constituents of the potato extract of Pork have been transformed or concentrated into more effective active ingredients through fermentation and ultrahigh pressure extraction steps as seen in the prior art.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims

A cosmetic composition for moisturizing skin containing a potato extract of pigs.

A cosmetic composition for improving skin elasticity containing a potato extract of pigs.

The cosmetic composition according to any one of claims 1 to 3, wherein the potato extract is extracted by an extraction method selected from the group consisting of pulverization extraction, solvent extraction, fermentation extraction and ultrahigh pressure extraction.

[Claim 4] The cosmetic composition according to claim 3, wherein the pulverization extraction is carried out by pulverizing a potato potato into a fine pulverizer and then removing the pot.

4. The method of claim 3, wherein the solvent extraction is carried out by dissolving the porcine potato in water, anhydrous or lower alcohols having 1-4 carbon atoms (e.g., methanol, ethanol, propanol and butanol), propylene glycol, Is extracted with a solvent selected from the group consisting of glycerin, acetone, diethyl ether, ethyl acetate, butyl acetate, dichloromethane, chloroform, hexane, and mixtures thereof.

[Claim 4] The fermented extract according to claim 3, wherein the porcine potato is a bacterium selected from the group consisting of yeast, lactic acid bacteria, Bacillus subtilis, and a mixture thereof and is maintained at a temperature of 20 to 40 DEG C for 1 to 7 days Which is extracted by fermentation.

[Claim 4] The cosmetic composition according to claim 3, wherein the extraction is performed by treating pig potato at a temperature of 40 to 90 [deg.] C at a pressure of 100 to 3000 MPa for 1 to 24 hours.

The cosmetic composition according to any one of claims 1 to 3, wherein the potato extract is contained in an amount of 0.0001 to 30.0% by weight based on the total weight of the cosmetic composition.

The cosmetic composition according to claim 1 or 2, wherein the cosmetic composition is in the form of a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant-containing cleansing oil, powder foundation, emulsion foundation, wax foundation And a spray. &Lt; RTI ID = 0.0 > 21. < / RTI >