KR20150084397A - Composition for whitening containing fermented ginseng seed oil - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising fermented ginseng seed oil as an active ingredient for skin whitening. In addition, the present invention relates to a food composition comprising fermented ginseng seed oil as an active ingredient for skin whitening. The composition of the present invention comprises fermented ginseng seed oil as an active ingredient, thereby exhibiting excellent skin whitening effects as safely inhibiting melanin production in a melanin producing cell without cytotoxicity.

Description

FIELD OF THE INVENTION The present invention relates to a whitening composition containing a fermented ginseng seed oil,

The present invention relates to a skin whitening cosmetic composition containing fermented ginseng seed oil as an active ingredient. The present invention also relates to a skin whitening food composition containing fermented ginseng seed oil as an active ingredient.

Ginseng of the Araliaceae ( Panax ginseng is well known as a traditional oriental herb, and has long been used in many Asian countries for the treatment of many diseases. Ginseng has attracted much attention due to its various pharmacological and therapeutic effects including its central nervous system, cardiovascular system, immune regulation function, diabetes, inflammation, aging, antioxidation, hypotension, antitumor, cognition, sedation, pain and cancer, , And many dammarane-type triterpene oligoglycosides having an antiarrhythmic effect have been discovered and reported.

Ginseng seeds contain about 15-26% of oil (Beveridge et al., 2002; Matsumoto et al., 1986). The content of oleic acid (C18: 1), a monounsaturated fatty acid as a major fatty acid component, appear. In addition, it has been found that various phytosterols such as squalene, oxydosqualene, campesterol, stigmasterol, sitosterol and the like, which have an effect of reducing blood cholesterol, are present in ginseng seed oil, and the possibility of using ginseng seed oil as a functional raw material is emerging. Studies on the ginseng seeds of the ginseng seeds and flesh of the ginseng seeds and ginseng roots (Hu et al. 2008), studies on the saponin composition of the ginseng seeds and pulp, Studies on the comparison of ginsenoside composition and composition of ginseng seed oil have been reported mainly on the comparison of stability and antioxidative effect of ginseng seeds under high pressure sterilization treatment. Korean Patent Laid-Open Publication No. 2008-0073000 discloses a method for producing fermented ginseng by slicing and fermenting ginseng to separate, crush and knead the oil, but the whitening effect of the fermented ginseng seed oil is disclosed not.

On the other hand, the human skin consists of three layers of epidermis, dermis, and subcutaneous tissue, and melanocytes that produce melanin, a skin pigment, are present in the basal layer, which is the lower part of the outermost epidermis. The color of the skin is mainly determined by melanin, and the production of melanin occurs in the melanosome of the melanin-producing cells. The biosynthesis of melanin begins with the oxidation of tyrosine and proceeds through the process of producing dihydroxyindole or dihydroxyindole-2-carboxylic acid after the generation of L-dopa, dopaquinone and dopachrome, Tyrosinase plays a major role in the production of dopaquinone.

Blackening of the skin occurs when melanin produced in melanocytes in skin cells is transferred to keratinocytes and accumulates in skin surface layer. Melanin pigmentation and deposition of the skin cause spots, freckles, and black spots. Kojic acid, arbutin, vitamin C derivatives and the like have been developed as a whitening agent in order to prevent and improve the blackening of such skin.

However, in the case of Koji acids in vitro (in vitro ) tyrosinase inhibitory effect compared with the cytosolic or in vivo ( in vivo of melanin synthesis inhibitory effect is not only small, but also can cause liver cancer when used for a long period of time. In addition, vitamin C derivatives have a problem of chemical stability, which makes it difficult to store them for a long period of time.

As mentioned above, it is known that side effects of whitening active materials have recently been investigated, and active whitening materials using natural extracts have been actively studied as alternative raw materials. For example, in Korean Patent No. 0864174, it has been suggested that ginseng, Angelica gigas, licorice, etc. have a whitening effect. In addition, grape, garlic, mushroom, black bean, Rice, wormwood, acorns, chestnut, acerola cherries, and beans.

It is a reality that the whitening composition using natural extracts so far has not been sufficiently verified for its efficacy and toxicity. Therefore, it is urgent to develop an alternative natural whitening agent that can demonstrate both safety and efficacy. Accordingly, it is an object of the present invention to discover natural functional materials which can be used for skin whitening.

Accordingly, the present inventors have conducted intensive studies to achieve the above object, and as a result, they found that the oil obtained by fermenting ginseng seeds with a specific microorganism and extracted by a specific method has remarkable whitening activity, and thus completed the present invention.

By containing the fermented ginseng seed oil as an active ingredient, the composition of the present invention can safely inhibit the production of melanin in melanin-producing cells without cytotoxicity, and exert an excellent skin whitening effect.

Fig. 1 shows the chromaticity of the fermented ginseng seed oil extracted using the compression extraction method.
2 shows the chromaticity of the fermented ginseng seed oil extracted using the solvent extraction method.
FIG. 3 shows the chromaticity of the fermented ginseng seed oil extracted using the supercritical fluid extraction method.
FIG. 4 shows the effect of the fermented ginseng seed oil sample on cell viability in the melan-a cell line.
FIG. 5 shows the effect of the fermented ginseng seed oil sample on melanin production in the melan-a cell line.
Figs. 6 to 10 show the results of measurement of moisture content (Fig. 6), oil content (Fig. 7), roughness (Fig. 8), elasticity (Fig. 9) and transparency (Fig. 10) of skin after application of a fermented ginseng seed oil sample to skin .
Fig. 11 shows the result of examining the preference after application of the fermented ginseng seed oil sample to the skin.
Fig. 12 shows the result of a questionnaire survey after applying a fermented ginseng seed oil sample to the skin.

Hereinafter, the present invention will be described in detail. However, it should be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

In one aspect, the present invention relates to a cosmetic composition for skin whitening comprising fermented ginseng seed oil as an active ingredient.

In another aspect, the present invention relates to a skin whitening food composition containing fermented ginseng seed oil as an active ingredient.

In one embodiment, the fermented ginseng seeds are selected from the group consisting of Lactobacillus gasseri , Pediococcus pentosaceus , and Bacillus subtilis . The microorganism may be fermented by inoculating the ginseng seeds with one or more microorganisms selected from the group consisting of Bacillus subtilis and Bacillus subtilis .

In a preferred embodiment, the fermented ginseng seeds are selected from the group consisting of Lactobacillus gasseri KCTC 3162, Pediococcus pentosaceus LY 011 LY 011), Bacillus subtilis KFRI 1124, or Bacillus subtilis KFRI 1127 are inoculated into ginseng seeds.

Lactobacillus strains are strains mainly used for fermented foods such as yoghurt, cheese, pickles, beer, and kimchi. They are called lactic acid bacteria because they are fermented by using sugars such as lactose and sugar and converted into lactic acid. The Lactobacillus cassia KCTC 3162 used in the examples of the present invention was purchased from the BRC at the Korea Research Institute of Bioscience and Biotechnology.

Pediococcus strain is a strain mainly used for making sauerkraut, a kind of German kimchi, and it is known that vegetables such as cabbage are fermented by lactic acid to make a sour flavor and improve shelf life. The Pediococcus pentosaceus LY 011 used in the examples of the present invention was purchased from the Korea Food Research Institute and used for the experiment.

Bacillus subtilis, known as Bacillus subtilis, is a non-pathogenic bacterium widely distributed in nature and exists in air, dry grass, sewage and soil. The aerobic endospores formed by the strain are resistant to drying and high temperature, are not pathogenic to humans and animals, and secrete large amounts of protein in the medium. The bacteria are glycogen-containing Gram-positive bacteria, which are known to decompose a large number of carbohydrates to generate acids. Bacillus subtilis KFRI 1124 and KFRI 1127 used in the examples of the present invention were purchased from Korea Food Research Institute.

In the cosmetic composition of the present invention, the fermented ginseng seed oil may be contained in an amount of 0.001% to 20% based on the total weight of the composition, but the content thereof can be appropriately adjusted according to the content of the other ingredients contained in the formulation or cosmetic composition. However, if the content of the fermented ginseng seed oil in the cosmetic composition is less than 0.001%, it may be difficult to expect a substantial whitening effect in the cosmetic composition, and if it exceeds 20%, it may be uneconomical to the expected efficacy. Therefore, it is preferable that the content is in the range of 0.001% to 20% based on the total weight of the composition.

In one embodiment of the present invention, the cosmetic composition of the present invention may further contain at least one cosmetically acceptable additive. The at least one additive that is acceptable for cosmetics is not particularly limited and may be selected from conventional ingredients incorporated in common cosmetics such as oil, water, a surfactant, a moisturizer, an alcohol, a thickener, a colorant, an antiseptic, a flavor, a chelating agent, , Sunscreen agents, fatty acids, and the like.

The cosmetic composition of the present invention may be any one selected from the group consisting of a skin, a lotion, a cream, a gel, an essence, a foundation, a lotion, a patch, a pack, a soap, a cleanser and a detergent without particular limitation.

In one embodiment of the present invention, the cosmetic composition of the present invention includes, in addition to the fermented ginseng seed oil as an active ingredient, other known compounds or natural extracts already known or to be known to have a whitening effect so as to enhance or reinforce the effect can do.

In the food composition of the present invention, the fermented ginseng seed oil may be contained in an amount of 0.001% to 20% based on the total weight of the composition, but the content thereof can be appropriately adjusted according to the content of other ingredients contained in the food composition. However, if the content of the fermented ginseng seed oil in the food composition is less than 0.001%, it may be difficult to expect a substantial whitening effect, and if it exceeds 20%, it may be uneconomical to the expected efficacy. Therefore, it is preferable that the content is in the range of 0.001% to 20% based on the total weight of the composition.

In one embodiment of the invention, the food composition of the present invention may additionally contain one or more additives which are acceptable for food use. The at least one additive that is acceptable for foodstuffs is not particularly limited and may contain conventional ingredients that can be incorporated into foods, such as water, flavor, flavor, colorant, stabilizer, preservative, alcohol, Vitamins, plant extracts, organic acids, minerals, nutrients, and the like.

The form of the food composition of the present invention is not particularly limited, but may be any form selected from the group consisting of beverage, gum, tea, confectionery, vitamin complex and health supplement.

In one embodiment of the present invention, the food composition of the present invention includes, in addition to the main ingredient, fermented ginseng seed extract, other known compounds or natural extracts known or later to be known to have a whitening effect so as to enhance or reinforce the effect can do.

In one embodiment, the extraction of step c) is preferably carried out by compression at a temperature of 150 ° C to 180 ° C and a pressure of 1 kg / cm ² to 5 kg / cm ² in terms of extraction yield.

In one embodiment, the extraction of step c) is solvent extraction with n-hexane.

In one embodiment, the extraction of step c) is a supercritical fluid extraction in the range of 120 bar to 180 bar and 20 to 80 캜, taking into account the extraction yield, and the fermented ginseng seed oil extracted at 150 bar has a whitening effect In terms of physiological activity.

In the present invention, the effect of the oil of fermented ginseng seeds on melanin production in melanin-producing cells was examined. The fermented ginseng seed oil of the present invention confirmed that the supercritical extract oil significantly reduced melanin production without cytotoxicity in melanin-producing cells.

In addition, the fermented ginseng seed oil of the present invention showed not only excellent melanogenesis inhibitory effect in cells, but also decreased skin color and increased oil content in human skin. In addition, skin irritation and side effects are not observed, and it is expected to have superior competitiveness as natural cosmetics.

The present invention will be described in more detail with reference to the following examples. However, the following examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

[Example]

Fermentation of ginseng seeds

Four-year-old ginseng seeds harvested in Geumsan, Chungcheongnam-do in 2012 were purchased and dried for 48 hours in a 50 ° C hot air dryer.

In the case of the sample for compression extraction, the endosperm portion obtained by thoroughly drying the ginseng seeds and removing the husks was used for fermentation. In the case of solvent extraction and supercritical fluid extraction, all of the ginseng seeds, including the husks, were pulverized using a pulverizer (manufactured by FRITSCH, Germany) and the particle size was uniformly passed through a 1 mm trapezoidal Respectively.

Lactobacillus gasseri KCTC 3162, an aerobic lactic acid bacterium, Pediococcus pentosaceus LY 011, an aerobic lactic acid fermenting type staphylococcus, Lactobacillus pentosaceus LY 011, which is a aerobic spore bacterium, Bacillus sp. Bacillus subtilis KFRI 1124 and Bacillus subtilis KFRI 1127 were purchased from Korea Research Institute of Bioscience and Biotechnology, Korea Food Research Institute and used for subculture three times. The test strains, used medium and culture temperature are shown in Table 1 below.

The fermentation of ginseng seeds was sterilized by varying the characteristics of each strain and the amount of distilled water at the time of sterilization, and the strain was inoculated. The water content of the Bacillus strain (KFRI 1124, KFRI 1127) was minimized because it grew well under low water content conditions. The lactic acid bacterial strain (KCTC 3162, LY 011) was sterilized by increasing the moisture content by 2 to 3 times . Lactobacillus gasseri KCTC 3162, Pediococcus pentosaceus LY 011 and Bacillus subtilis KFRI 1124 belonging to Bacillus subtilis (B) and Bacillus subtilis KFRI 1127 belonging to lactic acid bacteria (A) Table 2 shows the results.

1% of each strain was inoculated to the sterilized ginseng seeds according to the above conditions and mixed well with a sterilized spatula so that the strain spread well in the sample. Then, the strain was cultured in a incubator at 30 ° C for 24 hours to prepare fermented ginseng seeds . It was frozen, lyophilized and pulverized and used as a sample for extraction of fermented ginseng seed oil.

After sterilization of ginseng seed powder, the pH was 5.98. It was confirmed that the pH after inoculation with Lactobacillus casei KCTC 3162 and fermented was lowered to 5.01. The pH after inoculation with Pediococcus pentosaceus LY 011 and fermentation was 5.53. In addition, the pH was relatively high at 6.13 after the inoculation of Bacillus subtilis strain 1124, and the pH of fermented Bacillus subtilis KFRI 1127 strain was relatively low at 5.11.

Fermented ginseng seed oil extract

1. Crimp extraction

Fermented ginseng seed oil was extracted by freeze - drying after fermentation. The pressure of the fermented ginseng seed is subjected to a pretreatment step at a temperature of 60 ° C to 70 ° C by using a screw press method Chicken Organ (Korea National Instruments Co., Ltd.) The oil obtained by heating and compression at a pressure of 1 kg / cm ² to 5 kg / cm ² was centrifuged at 8,000 rpm for 20 minutes to remove impurities. The yield of the oil was measured by weighing the upper layer oil. At this time, the yield was calculated considering the weight of the husks removed before extraction.

2. Solvent Extraction

Solvent extraction of fermented ginseng seed oil was carried out by using freeze - dried ginseng seed powder after fermentation and extracted with n - 200 g of fermented ginseng seed powder and 800 mL of n-hexane were added to a 2 L bottle for extraction and extracted at 70 ° C for 3 hours. The extract was filtered with a vacuum filter and concentrated under reduced pressure at 50 ° C to obtain fermented ginseng seed oil. The yield of the oil was measured by weighing the oil.

3. Supercritical  Fluid extraction

The supercritical fluid extraction of fermented ginseng seed oil was performed by using freeze - dried ginseng seed powder after fermentation. Extraction was carried out using a supercritical carbon dioxide extraction device (manufactured by Greentek21 Korea) for extracting oil components in fermented ginseng seeds. 230 g of fermented ginseng seed powder pulverized into 500 mL of an extracting tank was sealed and sealed with an energized seal. The head of the extraction tank and the main body were clamped. CO ₂ gas from the CO ₂ cylinder is liquefied through the condenser (condenser) is put twos extracted after being compressed in the CO ₂ pump. The carbon dioxide and extracts from the extraction tank were lowered to normal pressure and the carbon dioxide was blown. The extract collected in the receiver was used as a sample of the fermented ginseng seed supercritical extract. Supercritical fluid extraction was set at 150 bar and 65 ℃.

For the experiments related to the whitening effect, samples extracted at 150 bar, 35 ℃, 500 bar, 35 ℃ and 500 bar and 65 ℃ were added.

Fermented ginseng seed oil yield

The yields of the fermented ginseng seed oil according to the extraction method are shown in Table 3.

The yield of squeezed oil was higher than that of non - fermented ginseng seed oil (5.2%). The yield of ginseng seed fermented with Bacillus strain was over 7%. In contrast, the yield of non - fermented control was high at 16.68%, and the yield of ginseng seeds fermented with Bacillus strains was as low as 13%. Solvent extraction yield of ginseng seed fermented with Lactobacillus strains was 16.35%, similar to that of control ginseng seed oil. In the case of supercritical extraction, the extraction yield of the non - fermented control ginseng seeds was higher than that of the ginseng seeds fermented at 4.87%. In contrast, the fermented ginseng seed oil showed a difference in yield It looked. The highest yield of the supernatant extracted from the fermented ginseng seeds was 4.11% for Bacillus subtilis KFRI 1127.

Analysis of Fermented Ginseng Seed Oil

Chromaticity

)값을 측정하였다. 색도 측정은 6 웰 플레이트(Nunclon™)에 시료 일정량을 담아 측정하였고, 각각 5 회 반복 측정한 수치를 평균한 값으로 나타내었으며, 표준 백색판(L: 97.83, a: -0.36, b: 1.94)으로 보정하여 색도를 측정하였다.The chromaticity was measured by using a color difference meter (CR-200, manufactured by Minolta Co., Ltd.) and calculating L value (brightness), a value (+: red, -: blue), b value (+: yellow, (Total color difference,? E =

) Were measured. (L: 97.83, a: -0.36, b: 1.94) was measured by averaging the values measured five times repeatedly, and the colorimetric measurement was carried out in a 6-well plate (Nunclon ™) And the chromaticity was measured.

The chromaticity of the fermented ginseng seed oil extracted using the compression extraction method is shown in Table 4 and FIG. 1, and the chromaticity of the fermented ginseng seed oil extracted using the solvent extraction method is shown in Tables 5 and 2, and the supercritical fluid extraction method The chromaticity of the fermented ginseng seed oil extracted using this method is shown in Table 6 and FIG.

Fatty acid analysis

Free fatty acid analysis was carried out by gas chromatography (GC; Agilent 6890) according to AOAC process analysis. The temperature of the column was maintained at 150 ° C for 1 minute and then the temperature was raised to 230 ° C at 4 ° C / min for 10 minutes. The column was maintained at 25 ° C Respectively. Injection temperature was 230 ℃, the detector temperature was to 250 ℃, carrier gas was used He (1.5 mL / min), H 2 (30 mL / min), air (300 mL / min). The sample was treated with sodium hydroxide solution in methanol to make an alkali salt, then trifluoroborane methanol (BF _{3 in} methanol) was added, and the ester was heated to dissolve the fatty acid ester in isooctane and used as a sample. Samples were injected at 1 μl and analyzed using a flame ionization detector (FID). The standard substances for fatty acid identification were confirmed by comparing the retention time using Supelco 37 component FAME (fatty acid methyl ester) mix C4 ~ C24 (Supelco).

The results of analysis of fatty acid composition and content according to the extraction method of fermented ginseng seed oil are shown in Table 7 below.

In general, the difference in fatty acid composition by the fermentation and extraction method of ginseng seeds was not significant. The fatty acid composition of the fermented ginseng seed oil was found to be 78% of unsaturated fatty acid (C18: 1) and 18% of linoleic acid (C18: 2), accounting for more than 90% of total fatty acid content. Especially, appear. (C18: 0), α-linolenic acid (C18: 3, ω3), γ-linolenic acid (C18: 0) and palmitoleic acid 3, omega 6) and carbolic acid (C20: 1). As shown in Table 7, the fatty acid compositions of the oils extracted by the squeeze extraction method and the solvent extraction method showed almost no difference between the treatment sections. On the other hand, saturated fatty acids such as palmitic acid and stearic acid were higher in the oil extracted with the supercritical extraction method than the other extraction methods. Especially, the value of oil extracted by fermentation with Pediococcus pentosaceus strain LY 011 was the highest and oleic acid was decreased with increasing saturated fatty acid.

Whitening effect of fermented ginseng seed oil

melanin -a Cell survival rate  And melanin production inhibition

The effect of 15 samples of the fermented ginseng seed oil according to Table 8 on cell viability and melanin production in the melanocyte-derived melan-a cell line derived from mouse was measured.

The cells were cultured in RPMI 1640 medium containing 10% fetal bovine serum and 1% penicillin-streptomycin and 200 nM of phorbol-12 myristate 13-acetate at 37 ° C and 5% CO ₂ , Each sample dissolved in H ₂ O = 6/4 solution was treated for 3 days at concentrations of 1 ㎍ / mL, 10 ㎍ / mL and 100 ㎍ / mL.

Cell viability was washed with PBS, and 200 ㎕ of crystal violet (CV 0.1%, 10% EtOH, remaining PBS) was added per well. After incubation for 5 minutes at room temperature, 1 mL of EtOH was added and incubated at room temperature for 10 minutes shaking and UV absorption at 590 nm. All 15 samples did not show cytotoxicity at concentrations below 100 ppm (FIG. 4).

Melanin production was determined by washing the media with PBS after removing the medium, dissolving melanin in 1 mL of 1 N NaOH per well, and measuring UV absorbance at 400 nm. The results of measuring the effect on the melanin production showed that the 3-1 sample and the 3-2 sample fermented with the KFRI 1124 strain showed a melanin formation inhibitory activity of more than 60% at 100 ppm (FIG. 5). This means that it exerts more excellent effects at the same concentration than arbutin, a whitening functional substance.

Skin application experiment

Water content, roughness, elasticity and transparency of the skin were measured using a skin tester (Aramo-TS, manufactured by Aramhuvis Co., Ltd., Korea) by applying 2% aqueous solution of Sample 3-2 to 11 subjects for 2 weeks ) Were measured once a week. As a result, Sample 3-2 showed a tendency to decrease the chromaticity of the skin and increase the amount of oil compared to the non-applied region, and did not affect the moisture content, elasticity and roughness (FIGS. 6 to 10).

Also, as a result of examining the preference of the subjects, the sample 3-2 showed a low preference in the fragrance portion but showed a score of 5 or more in terms of color, stickiness, skin absorption and overall preference (FIG. 11).

In addition, as a result of the questionnaire survey, sample 3-2 was rated 4.5 or higher in the comprehensive skin condition, moisture improvement, improvement of elasticity, improvement of skin color, reduction of dead skin and reduction of pore, and the skin trouble inducing and skin irritation inducing item And the score was 1.5 points or less, indicating high skin safety (FIG. 12).

Claims (12)

A cosmetic composition for skin whitening comprising fermented ginseng seed oil as an active ingredient. The method according to claim 1,
The fermented ginseng seed is inoculated into ginseng seeds by inoculating one or more microorganisms selected from the group consisting of Lactobacillus gasseri , Pediococcus pentosaceus and Bacillus subtilis , Wherein the cosmetic composition is a cosmetic composition. 3. The method of claim 2,
Wherein the fermented ginseng seed is fermented by inoculation of ginseng seeds with Lactobacillus gasseri KCTC 3162 ( Lactobacillus gasseri KCTC 3162). 3. The method of claim 2,
Wherein the fermented ginseng seed is fermented by inoculation of ginseng seeds with Pediococcus pentosaceus LY 011. 3. The method of claim 2,
Wherein the fermented ginseng seed is fermented by inoculation of ginseng seeds with Bacillus subtilis KFRI 1124 or Bacillus subtilis KFRI 1127. The method according to claim 1,
Wherein the fermented ginseng seed oil is obtained by supercritical fluid extraction at 120 to 180 bar and at 20 to 80 占 폚. A skin whitening food composition containing fermented ginseng seed oil as an active ingredient. 8. The method of claim 7,
The fermented ginseng seeds were identified as Lactobacillus gasseri , Pediococcus, pentosaceus , and Bacillus subtilis . The food composition according to claim 1, wherein the microorganism is fermented by inoculating the ginseng seed. 9. The method of claim 8,
The fermented ginseng seeds were treated with Lactobacillus gasseri KCTC 3162 ( Lactobacillus gasseri KCTC 3162) is fermented by inoculating the ginseng seeds. 9. The method of claim 8,
Fermented ginseng seeds were identified as Pediococcus pentosaceus LY 011 ( Pediococcus pentosaceus Lt; RTI ID = 0.0 > LY < / RTI > 011). 9. The method of claim 8,
Fermented ginseng seeds Bacillus subtilis KFRI 1124 (Bacillus subtilis KFRI 1124) or Bacillus subtilis KFRI 1127 ( Bacillus < RTI ID = 0.0 > subtilis KFRI 1127) is fermented by inoculation on ginseng seeds. 8. The method of claim 7,
Wherein the fermented ginseng seed oil is obtained by supercritical fluid extraction at 120 to 180 bar and at 20 to < RTI ID = 0.0 > 80 C. < / RTI >

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