KR20170074268A - A composition for antioxidating comprising aronia fermented broths - Google Patents
A composition for antioxidating comprising aronia fermented broths Download PDFInfo
- Publication number
- KR20170074268A KR20170074268A KR1020150182827A KR20150182827A KR20170074268A KR 20170074268 A KR20170074268 A KR 20170074268A KR 1020150182827 A KR1020150182827 A KR 1020150182827A KR 20150182827 A KR20150182827 A KR 20150182827A KR 20170074268 A KR20170074268 A KR 20170074268A
- Authority
- KR
- South Korea
- Prior art keywords
- fermentation broth
- aronia
- lactic acid
- present
- composition
- Prior art date
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The present invention relates to an antioxidant composition containing a fermentation broth of an Aronia lactic acid bacterium, which comprises fermenting a fermentation broth of Aronia lactobacillus which has been fermented at 35 to 39 ° C for 25 to 35 days by inoculating Lactobacillus vrevis to Aronia fruit, , The composition of the present invention has an effect of increasing total phenolic compound content and increasing antioxidant activity. In addition, the fermentation broth of Aronia lactic acid bacteria of the present invention has no cytotoxicity and skin side effects and can be safely used in cosmetic and food compositions.
Description
The present invention relates to an antioxidant composition comprising an active ingredient of an aronia lactic acid fermentation broth as an active ingredient, and more particularly, to a composition for antioxidant containing an active ingredient of an Aronia lactic acid fermentation broth fermented under specific conditions by inoculation with Lactobacillus brevis And to an antioxidant cosmetic composition or food composition containing the same.
The human skin consists of the epidermis, dermis, and connective tissue including the stratum corneum, and the stratum corneum is composed of a dead cell layer formed through the differentiation process of keratinocyte, the basal cell of the epidermis And is responsible for protecting the human body from the effects of the external environment. There are two major researches on the causes of skin aging. One is "internal aging", which is caused by changes in the function of cells, which are constitutive units of skin, with age, and the other is "external aging" Which can be divided into external environment such as ultraviolet rays, pollution, stress and the like.
As the cells of the skin are exposed to oxidative stress by reactive oxygen species generated in a continuous biochemical reaction for the necessary energy supply in the human body in order to supply necessary energy in vivo, the cellular components such as lipid, protein, It changes carbohydrate and DNA oxidative damage and enzymatic activity, causing various diseases such as skin cancer, and promotes aging. In addition, the biggest cause of external aging is photoaging due to ultraviolet rays, which causes acute and chronic skin injuries such as skin cancer through continuous exposure to UV.
Active oxygen introduced from the outside of the living body or generated in the living body causes many problems such as promoting aging of the living body or generating cancer. Therefore, the development and research of antioxidants that inhibit oxidation by active oxygen have been performed. Antioxidants are widely distributed in copper and plants. Many phenolic compounds, flavonoids, tocopherols, vitamin C and selenium are known in fruits and vegetables. However, the antioxidant substances present in nature can not be expected to have practically sufficient effects in skin application. Therefore, although synthetic antioxidants having excellent antioxidant ability and low cost are widely used, their use is restricted due to safety concerns such as human side effects.
Therefore, in the fields of cosmetics and foods, research and development of functional products having antioxidative effects are actively carried out, and studies using natural materials have been continuing in order to avoid toxicity or irritation to the skin.
Therefore, the inventors of the present invention have continued to develop new natural substances having antioxidative effects and fewer side effects on human body. As a result, the present inventors have found that when a lactobacillus Lactobacillus brevis ( Lactobacillus vrevis ) The present inventors have found that the fermentation broth of lactic acid bacteria exhibits superior antioxidative effects compared to the crude broth of Aronia fermentation without cytotoxicity.
Accordingly, a technical problem to be solved by the present invention is to provide a substance having an antioxidative effect and excellent human stability.
In order to solve the above-mentioned technical problem, the present invention is characterized in that the fermentation broth of lactic acid fermented with Lactobacillus brevis ( Lactobacillus vrevis ) is fermented at 35 to 39 ° C for 25 to 35 days as an active ingredient As an antioxidant.
Preferably, the composition comprising the fermentation broth of Aronia lactic acid bacteria according to the present invention may be a cosmetic composition or a food composition.
The fermentation broth of Aronia lactic acid bacteria, which is an active ingredient of the antioxidant composition of the present invention, is prepared by washing the Aronia fruit and then drying the hot air-dried sample at 50 to 70 ° C at 115 to 125 ° C for 10 to 20 minutes, then inoculating Lactobacillus brevis At a temperature of 35 to 39 DEG C, preferably at a temperature of 37 DEG C for 25 to 35 days, preferably 30 days.
The composition of the present invention may contain 0.1 to 90% by weight, more preferably 10 to 80% by weight, based on the total weight of the composition, of the lactic acid fermentation broth of Aronia lactic acid bacteria. If the content of the lactic acid fermentation broth of Aronia is less than 0.1% by weight, the antioxidant effect of the present invention can not be obtained. If the content exceeds 90% by weight, the effect may not be proportional to the content, There is a problem that the stability of the shape is not ensured.
The composition containing the fermentation broth of Aronia lactic acid bacteria of the present invention exhibits an antioxidative effect, and has almost no cytotoxicity as a natural substance.
According to one embodiment of the present invention, there is provided an antioxidant cosmetic composition comprising an aerobic lactobacillus fermentation broth as an active ingredient.
The cosmetic composition according to one embodiment of the present invention may contain, in addition to the fermentation broth of lactic acid bacteria as an active ingredient, conventional additives such as antioxidants, stabilizers, solubilizers, vitamins, pigments and flavors, And a carrier may be further added.
The cosmetic composition of the present invention can be prepared into any of the formulations conventionally produced in the art and can be used as a solution, a suspension, an emulsion, a paste, a gel, a cream, a lotion, a powder, a soap, , Oil, powder foundation, emulsion foundation, wax foundation and spray, but is not limited thereto. More specifically, it can be prepared as a nutritional cream, a convergent lotion, a soft lotion, a lotion, an essence, a nutritional gel or a massage cream.
When the formulation of the present invention is a paste, cream or gel, use is made of an animal oil, vegetable oil, wax, paraffin, starch, tragacanth gum, cellulose derivatives, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide .
When the formulation of the present invention is a powder or a spray, tosse, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In the case of a spray, in particular, chlorofluorohydrocarbons, propane / Propane or dimethyl ether.
When the formulation of the present invention is a solution or emulsion, a solvent, a solubilizing agent or an emulsifying agent is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, , 3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid esters.
In the case where the formulation of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Castellulose, aluminum metahydroxide, bentonite, agar or tracert, etc. may be used.
When the formulation of the present invention is an interfacial active agent-containing cleansing, the carrier component may include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, lanolin derivatives, or ethoxylated glycerol fatty acid esters.
According to one embodiment of the present invention, there is provided an antioxidative food composition comprising an aerobic fermentation broth of an Aronia lactic acid bacterium as an effective ingredient.
The food composition may further contain, as an active ingredient, not only a fermentation broth of lactobacillus acidophilus but also components normally added in the manufacture of food such as proteins, carbohydrates, fats, nutrients, seasonings and flavors.
Examples of such carbohydrates are monosaccharides, such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavorings such as tau martin and stevia extract (e.g., rebaudioside A and glycyrrhizin) and synthetic flavorings (saccharine, aspartame, etc.) can be used as flavorings.
For example, when the food composition of the present invention is prepared as a drink, it may further contain citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, herbal medicine extract etc. in addition to the fermentation broth of the lactic acid bacteria of the present invention.
On the other hand, the fermentation broth of Aronia lactic acid bacteria of the present invention is a natural substance harmless to the human body and has little toxicity and side effects, so that it can be safely used even in long-term use, and can be safely applied to the cosmetic and food compositions as described above.
As described above, the composition containing the fermentation broth of the lactic acid fermentation broth of the present invention as an effective ingredient has an effect of increasing the total phenolic compound content and increasing the antioxidant activity. In addition, the fermentation broth of Aronia lactic acid bacteria of the present invention has no cytotoxicity and skin side effects and can be safely used in cosmetic and food compositions.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the total phenolic compound content of the fermentation broth of Aronia lactic acid bacteria of the present invention and the concentration of Aronia stock solution.
FIG. 2 is a graph showing the total phenolic compound content of fermentation broth of the lactic acid fermentation broth of the present invention.
FIG. 3 is a graph showing the antioxidant activity of the fermentation broth of Aronia lactic acid bacteria of the present invention and the concentration of Aronia stock solution.
4 is a graph showing the antioxidant activity of fermentation broth of Lactobacillus acidophilus according to the present invention.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of 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 invention are provided to more fully describe the present invention to those skilled in the art.
Example 1 Preparation of fermentation broth of aerobic lactic acid bacteria
Aronia fruit was washed thoroughly and then dried with hot air at 60 ° C to obtain a dried sample. The dried sample was diluted with distilled water at a concentration of 0.1, 0.01 and 0.001 (w / v), and sterilized at 121 캜 for 15 minutes. Lactobacillus vrevis , a fermented lactic acid bacterium derived from traditional soybean paste (soybean paste), was inoculated into the above solution (1000 mL ).
Then, the solution was incubated at 37 DEG C for 30 days to prepare a fermentation broth of lactic acid bacteria of Aronia.
≪ Test Example 1 > Measurement of total phenolic compound content according to concentration of fermentation broth of Aronia lactic acid bacteria
The total phenolic compound content was determined by modifying Gutfinger 's method. 2 mL of a 2% (w / v) Na 2 CO 3 solution was added to the fermentation broth of the fermentation broth of the lactic acid fermentation broth prepared in Example 1, and the mixture was allowed to stand for 2 minutes. Then, 0.2 mL of 50% Folin- And allowed to stand at room temperature for several minutes. The absorbance of this mixture was measured at 750 nm.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the total phenolic compound content of the fermentation broth of Aronia lactic acid bacteria of the present invention and the concentration of Aronia stock solution. As shown here, the fermentation broth of Aronia Lactobacillus fermentation broth fermented with crude Lactobacillus acidophilus showed that the total phenolic compound content was improved from 8.1 ug / mL to 9.2 ug / mL before fermentation.
≪ Test Example 2 > Measurement of total phenolic compound content of fermentation broth of lactic acid fermentation broth of Aronia
Daily fermentation samples of the fermentation broth of Aronia lactic acid bacteria were taken and the changes in the total phenolic compound contents of the fermentation broths on
FIG. 2 is a graph showing the total phenolic compound content of fermentation broth of the lactic acid fermentation broth of the present invention. As shown here, the fermentation broth of Aronia lactic acid bacteria fermented with Lactobacillus acidophilus was found to increase the total phenolic compound content from 8.18 ug / mL before fermentation to 9.289 ug / mL at 30 days after fermentation.
≪ Test Example 3 > Measurement of antioxidant activity according to concentration of fermentation broth of Aronia lactic acid bacteria
The antioxidant activity is measured by a method using the reducing power of DPPH (1, 1-diphenyl-2-picrydrazyl), which reacts with antioxidants using the property that nitrogen atoms in unstable state of hydrazine absorb hydrogen atoms, Respectively.
The absorbance of the fermentation broth of the lactic acid fermentation broth prepared in Example 1 was measured at 517 nm using a spectrophotometer and calculated according to the following equation.
In this formula,
A is the absorbance of the sample at 517 nm,
B is the absorbance of the control at 517 nm.
Dibutyl hydroxy toluene (BHT), an antioxidant, was used as a positive control.
FIG. 3 is a graph showing the antioxidant activity of the fermentation broth of Aronia lactic acid bacteria of the present invention and the concentration of Aronia stock solution. As shown here, the antioxidant activity of the fermentation broth of the lactic acid bacteria of the present invention was 78%, which was almost twice as high as that of the antioxidant activity before fermentation of 40%.
Test Example 4 Measurement of Antioxidative Activity of Fermented Lactic Acid Lactic Acid according to Fermentation Days
Daily fermentation samples of fermentation broth of Aronia lactic acid bacteria were taken and the antioxidant activity of fermentation broths of 0 day, 7 days, 21 days and 30 days were measured according to the method described in Test Example 3 above.
4 is a graph showing the antioxidant activity of fermentation broth of Lactobacillus acidophilus according to the present invention. As shown here, the fermentation broth of Aronia lactic acid fermentation broth fermented with lactic acid bacterium was found to have improved antioxidant activity from 45.1% before fermentation to 72.84% at 30 days of fermentation.
As described above, the composition containing the fermentation broth of the lactic acid fermentation broth of the present invention as an effective ingredient has an effect of increasing the total phenolic compound content and increasing the antioxidant activity. In addition, the fermentation broth of Aronia lactic acid bacteria of the present invention has no cytotoxicity and skin side effects and can be safely used in cosmetic and food compositions.
Claims (3)
Wherein the lactic acid fermentation broth is obtained by inoculating Lactobacillus brevis to Aronia fruit and fermenting at 37 캜 for 30 days.
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| KR20220087192A (en) * | 2020-12-17 | 2022-06-24 | 이승창 | Cosmetic composition |
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