KR20190001163A - Anti-inflammatory agent containing fermented curcuma longa - Google Patents

Abstract

The present invention relates to a anti-inflammatory composition comprising a fermented broth of Ulgiac as an active ingredient. The fermented broth, which is an active ingredient of the present invention, is free from side effects due to natural products that can be used for food, unlike conventional anti-inflammatory substances, and is excellent in safety. In addition, The anti-inflammatory effect is remarkably improved by fermenting a specific strain derived from a fermented tea derived from an edible plant. The anti-inflammatory composition comprising the anti-inflammatory agent as an active ingredient is useful as an anti- Anti-inflammatory < / RTI > agents which inhibit and anti-inflammatory effects, and the like.

Description

ANTI-INFLAMMATORY AGENT CONTAINING FERMENTED CURCUMA LONGA < RTI ID = 0.0 >

The present invention relates to a natural anti-inflammatory agent, and more particularly, to a anti-inflammatory composition comprising a fermented product of Ulva fermented as an active ingredient.

Inflammation is a localized immune response that minimizes the damage of a cell or tissue when it is damaged or destroyed by various factors, such as harmful substances or organisms from the outside, and restores the damaged area to the original state. And is a useful defense mechanism to remove the products produced by tissue damage. As a result, pain, swelling, redness, fever, or the like may occur as a result of the defensive mechanism, resulting in malfunction. Various factors causing inflammation include physical factors such as trauma, burn, bronze, radioactivity, chemical factors such as acid, and immunological factors due to antibody reaction. In addition, blood vessel and hormone imbalance .

The inflammation normally functions to neutralize or eliminate the causative factor through in vivo inflammatory reaction and regenerate the upper tissue to restore the normal structure and function. However, when the degree of inflammation is over a certain level or becomes chronic, chronic inflammation And the like. In addition to being able to observe inflammatory responses in almost all diseases of clinical disease, excessive and inappropriate inflammatory reaction progresses and a large amount of nitric oxide (NO) is produced, resulting in hyperactivity of inflammation, inhibition of wound healing, Resulting in septic shock due to excessive vasodilatation. In addition, recent studies have shown that enzymes involved in the inflammatory response play an important role in carcinogenesis.

In particular, the acute inflammatory response is caused by the induction of nitric oxide (NO) and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) prostaglandin E2 (PGE2) is produced, so that inflammation takes place.

The cyclooxygenase (COX) enzyme involved in the progression of the inflammatory reaction in the body is the main enzyme involved in the biosynthesis of prostaglandin in vivo (Smith et al., J. Biol. Chem., 271, 33157 It is known that there are two kinds of isozyme enzymes, COX-1 and COX-2. The COX-1 is constantly present in tissues such as the stomach or kidney and is involved in maintaining normal homeostasis, while the COX-2 is involved in mitogen or cytokines in inflammation or other immune responses. Is a transient and rapidly expressed enzyme in the cell.

Another strong inflammatory mediator, nitric oxide (NO), is produced from L-arginine by NO synthase (NOS), and is produced by a variety of substances, such as UV, external stress, endotoxin or cytokines Lt; / RTI > cells. These inflammatory stimuli increase the expression of inducible NOS (iNOS) in the cells, thereby inducing NO production in the cells and activating the macrophages to cause an inflammatory reaction.

Therefore, in order to effectively alleviate inflammation, researches on substances capable of inhibiting NO production and COX-2 production are underway. However, some side effects of anti-inflammatory substances developed by these studies are problematic. For example, non-steroidal anti-inflammatory drugs used in the treatment of chronic inflammatory diseases such as acute or rheumatoid arthritis are known to exhibit side effects such as gastrointestinal disorders by inhibiting COX-1 enzyme as well as inhibiting COX-2 enzyme .

On the other hand, cosmetics used in everyday life are products used for protecting skin and cleansing the shine, but when the cosmetic composition is examined, ingredients different from the purpose of skin protection are used as indispensable substances for product formation. For example, surfactants, preservatives, fragrances, sunscreens, pigments, and other ingredients used to impart other benefits or effects. Ingredients that are essential for the manufacture of cosmetics are generally known to cause skin irritation, rashes, swelling, and various other side effects.

Further, when sebum components, sweat components, and fatty acids, higher alcohols, and proteins in cosmetic components, which are discharged from the body, are decomposed into highly toxic substances by skin-derived bacteria existing on the skin, they may cause skin inflammation It is well known that skin inflammation is caused by ultraviolet rays from the sun.

In this way, the causes of skin adverse effects in cosmetics are always present and various studies have been conducted to solve them. To date, there have been a number of nonsteroidal flufenamic acid, ibuprofen, benzydamine, indomethacin, etc. that have been used to relieve irritation and inflammation, such as erythema and edema , Steroids such as prednisolone and dexamethasone, and allantoin, azrene, epsilon-aminocaproic acid, hydrocotisone, licorice acid and its derivatives (? -Glycyrrhetinic acid, glycyrrhetinic acid derivative) It is known to be effective for anti-inflammation.

However, the indomethacin generally used as an anti-inflammatory agent is a substance that can not be used in cosmetics. The amount of hydrocotisin is limited. The licorice acid and its derivatives are difficult to stabilize or have poor solubility, It is difficult to achieve a substantial effect. Thus, known anti-inflammatory agents have problems in terms of skin safety and stability in mixing cosmetics, and their use is limited.

Therefore, it is possible to inhibit the production of NO and the expression of COX-2 effectively, while having little or no risk for such side effects or cytotoxicity as a natural substance-derived substance, so that the anti-inflammatory effect is excellent and the inflammation can be suppressed without side effects However, there is a demand for development of a substance which can be used in cosmetics without limitation of its content.

In recent years, in order to meet the needs of consumers, research and development of cosmetics using natural raw materials have been actively conducted.

KR 10-0565989 B KR 10-0842022 B KR 10-1303308 B KR 10-1316127 B KR 10-1341263 B KR 10-1386879 B KR 10-1683030 B KR2007-0022403A KR2014-0018706A

In order to meet such a demand, the present invention aims to provide a anti-inflammatory composition comprising a natural-substance-derived substance having a low possibility of causing a problem related to side effects as an active ingredient.

In addition, it does not cause any side effects or the like from natural materials that can be used for food, unlike existing anti-inflammatory substances, and is excellent in safety. In addition, it is fermented by using a specific strain to improve the inhibitory effect of NO production related to inflammation, It is an object of the present invention to provide an anti-inflammatory agent or a cosmetic composition containing, as an active ingredient, a component having an inhibitory effect, that is, an anti-inflammatory effect remarkably improved.

In order to accomplish the above object, the present invention provides a anti-inflammatory composition comprising a fermented product of Ulva fermented as an active ingredient.

The turmeric fermented product, in particular fermented strain in turmeric powder solution, preferably the deposit number KACC Aspergillus Fu Micah Tuscan F211 (Aspersillus fumigatus F211, KACC 93127P) for inoculation and the fermentation was prepared turmeric fermentation is turmeric with 93127P It was confirmed that NO scavenging ability was excellent as compared with the extract of the present invention or its extract, and the antioxidative effect was excellent. Furthermore, the NO scavenging ability was remarkably improved as compared with those obtained by fermentation using other fermentation strains.

Accordingly, the anti-inflammatory composition of the present invention can be provided as an effective ingredient of the cosmetic composition for the purpose of inhibiting the active ingredient of the anti-inflammatory agent or inflammation.

The inventors of the present invention have confirmed that UGG has various functional effects, and while carrying out various studies in order to improve the functional effect of UGG, it has been confirmed that functionalization can be improved by fermentation by inoculating a UGG fermentation strain And further, the functionalities can be improved or decreased with respect to specific functionalities depending on the kind of the fermenting bacteria. Among the strains which have been studied by the inventors of the present invention in relation to the anti-inflammatory effect of Aspergillus, Aspergillus fumigatus F211 fumigatus F211, KACC 93127P), the NO elimination ability can be remarkably improved as compared with other strains.

Hereinafter, the present invention will be described in more detail.

The invention turmeric fermented product, preferably from turmeric (Curcuma longa) the fermentation strain, Aspergillus Fu Micah Tuscan F211 (Aspersillus fumigatus F211, KACC 93127P) having preferably the deposit number KACC 93127P was inoculated and fermented for the production The present invention relates to a novel anti-inflammatory composition comprising a fermented broth of Ulmus as an active ingredient.

The koji fermented product was prepared by adding a ganoderma lucidum powder to water and adding Aspergillus fumigant F211 with accession number KACC 93127P fumigatus F211, KACC 93127P), preferably fermented. Preferably, the mixture is prepared by mixing 100 parts by weight of water and 3 to 7 parts by weight, preferably 5 parts by weight of dry powder of cormorant, ( Aspersillus fumigatus F211, KACC 93127P) with accession number KACC 93127P and fermented at 40 ° C to 45 ° C, preferably at 45 ° C for 3 days to 5 days, preferably 4 days The fermented broth can be prepared by filtration under reduced pressure or vacuum filtration, followed by lyophilization, for example, freeze-drying at -20 ° C.

Curcuma longa means dried root of Curcuma longa Linne, a perennial plant belonging to the genus Zingiberaceae. The turmeric is mainly cultivated in the central and southern part of Korea, has a characteristic odor, chews yellowish water, irritates, and tastes spicy.

The turmeric is native to tropical Asia. Its tip is pointed, its length is 30 to 50 cm and its length is elliptical, and its total height is more than 150 cm. In Korea, sowing occurs between April and May, when white flowers bloom in early fall, and after the first frost falls, the leaves are harvested from November to December. The turmeric has been used for dyeing cloths and coloring food from ancient times in India, southern China, and Southeast Asia, and has been applied to the body when sacred ceremonies are held.

It has been used for a long time in Korea as well as it has been used for dyes and medicines from ancient times and it has been used for a long time such as the use of Ulchinju, It is reported that Ulgum is grown as a souvenir in Fallan, Sunchang and Suncheon. Since the modern era, in 1997, Jungdo, Jeollanamdo succeeded in the mass cultivation of Ulgum, and the cultivation area has been increasing year by year. Now it is cultivated in Chungcheong and Jeju Island.

The nutrients such as carbohydrates (67%), proteins (10%), fats (3%) and minerals (3%) are contained in the fish, and the functional ingredients include curcuminoids Turmerone, Zingiberen, α-Phellandrene and Cineol are the essential oils.

It has been known that the herbal composition has various functions from the past and has been reported to have antioxidative effect, anti-cancer effect, anti-inflammatory effect, liver protective effect, antidiabetic effect, anti-obesity effect, antihypertensive effect and immunity enhancement effect.

The fermented broth means the fermented broth obtained by inoculating and culturing a fermentation strain in Curcuma longa .

The fermented broth is a fermentation strain, preferably Aspersillus fumigatus fumigatus ) strain, more preferably Aspergillus fumigatus F211 with accession number KACC 93127P fumigatus F211, KACC 93127P) and fermented.

More specifically, the fermented fermented product is a fermented milk sample prepared by washing the fermented soybean curd, for example, the fermented soybean soup, with an aqueous solution, cutting, drying and pulverizing to obtain a fermented dry powder; Preparing a fermentation target liquid by mixing the fermented powder with water to produce a fermented liquid; To the fermentation target liquid was added Aspergillus fumigatus fumigatus ) strain, preferably Aspergillus fumigatus F211 with accession number KACC 93127P fumigatus F211, KACC 93127P) and fermenting the fermented broth to obtain a fermentation broth; And fermenting the fermented broth by filtration and drying to obtain a broth fermented product.

The sample preparation step is performed three times in water, in particular, in flowing water of turmeric root, cut with a cutting machine, dried by freeze drying or hot air drying, and then pulverized using a grinding machine or a pulverizer And then drying the powder to obtain a dry powder.

The preparation step of the fermentation liquid may be carried out by mixing the fermented powder with water to prepare a fermented liquid for fermentation. The dry powder and the water may be mixed in an amount of 3 to 7 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of water, and mixed.

Wherein the step of preparing the fermented fermented liquor comprises the steps of adding Aspergillus sp. fumigatus ) strain, preferably Aspergillus fumigatus F211 with accession number KACC 93127P fumigatus F211, KACC 93127P) and fermented. The fermentation can be carried out by fermentation at 40 캜 to 45 캜, preferably at 45 캜 for 3 to 5 days, preferably for 4 days.

The step of preparing the fermented fermented product may be carried out by a method of filtering and drying the fermented fermented liquor to obtain a fermented fermented product. The filtration can be performed by a method of filtrating the herbal fermentation broth by using a filter paper, and the drying can be performed by lyophilization, for example, freeze-drying at -20 ° C.

More specifically, the fermented broth was washed with water in water, cut and then dried and pulverized to give powdered chicken wing dry powder, which was mixed with Aspergillus fumigatus F211 with accession number KACC 93127P fumigatus F211, KACC 93127P), preferably fermented. Preferably, the mixture is prepared by mixing 100 parts by weight of water and 3 to 7 parts by weight, preferably 5 parts by weight of dry powder of cormorant, ( Aspersillus fumigatus F211, KACC 93127P) with accession number KACC 93127P and fermented at 40 ° C to 45 ° C, preferably at 45 ° C for 3 days to 5 days, preferably 4 days After the fermentation broth is prepared, the broth fermentation broth may be subjected to a reduced pressure filtration or a reduced pressure filtration followed by freeze drying, for example, freeze drying at -20 ° C. using a deep freezer.

The fermented broth fermented with Aspergillus fumigatus F211 and KACC 93127P having the deposit number KACC 93127P of the present invention showed an anti-inflammatory effect of about 140% Was found to be superior, and it was confirmed that it was improved from about 120% to 300% as compared with the case of fermentation with other microorganisms.

Thus, the anti-inflammatory composition can be used to inhibit inflammation or to treat or prevent inflammation.

The inflammation may include one or more selected from the group consisting of various dermatitis, allergy, systemic lupus erythematosis, retinitis, gastritis, hepatitis, enteritis, pancreatitis and nephritis, The allergies may be selected from the group consisting of anaphylaxis, allergic rhinitis, asthma, allergic conjunctivitis, allergic dermatitis, atopic dermatitis, contact dermatitis, urticaria, Allergies and drug allergies.

Accordingly, the anti-inflammatory composition of the present invention can be applied as a composition for treating or preventing inflammatory diseases or as a food composition for preventing or ameliorating the inflammatory diseases. The food composition may be, for example, a health functional food composition for preventing or ameliorating the inflammatory disease.

The above-mentioned health functional foods are used to control the bio-defense rhythm of the food group or the food composition imparted with added value to function and express the function of the relevant food by physical, biochemical and biotechnological techniques, Means a food which is processed and designed so that the body controlling function of the body is sufficiently expressed to the living body. The health functional food may include food-acceptable food supplementary additives, and may further include suitable carriers, excipients and diluents conventionally used in the production of health functional foods.

The health functional food composition for preventing or ameliorating an inflammatory disease according to the present invention comprises 0.001 to 99.9% by weight or 0.01 to 50% by weight or 0.1 to 30% by weight or 0.1 % To 15% by weight.

The anti-inflammatory composition comprising the fermented product as an active ingredient can be directly applied to animals including humans. The animal is a group of organisms corresponding to plants. It mainly consumes organic matter as nutrients, and differentiates digestive organs, excretory or respiratory organs. Preferably, it is a mammal, more preferably a human.

The koji fermented product may be used alone in the anti-inflammatory composition, and may further include a pharmacologically acceptable carrier, excipient, diluent or subcomponent. More specifically, when the composition containing the fermented fermented product is used as a pharmaceutical or is used for pharmaceutical or pharmaceutical purposes, the fermented fermented product is mixed with a pharmaceutically acceptable carrier or excipient according to a conventional method It can be used diluted with diluent.

In this case, the content of the fermented product in the composition may be 0.001% by weight to 99.9% by weight, 0.1% by weight to 99% by weight or 1% by weight to 50% by weight based on the total weight of the composition, The content of the fermented broth can be appropriately adjusted depending on the condition of the patient, the kind of the disease, the progress of the disease, the use of the composition, and the method of use.

Examples of the pharmaceutically acceptable carrier, excipient or diluent include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, Cellulose, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, propylhydroxybenzoate, talc, magnesium stearate and mineral oil , Dextrin, calcium carbonate, propylene glycol, liquid paraffin, and physiological saline. However, the present invention is not limited thereto, and any conventional carrier, excipient or diluent may be used.

In addition, the pharmaceutical composition may further comprise at least one selected from the group consisting of conventional fillers, extenders, binders, disintegrants, anticoagulants, lubricants, humectants, pH adjusters, nutrients, vitamins, electrolytes, alginic acid and its salts, pectic acid and its salts, , Fragrances, emulsifiers, preservatives, and the like. The components can be added to the active ingredient, the fermented broth, independently or in combination.

In addition, the composition of the present invention may further comprise a substance used as a known substance having a known anti-inflammatory effect, for example, a substance used as a COX-2 inhibitor, an NO inhibitor, or an anti-inflammatory agent.

When the composition is used as a medicine, it can be administered orally or parenterally. In one example, it can be administered through various routes including oral, transdermal, subcutaneous, intravenous or muscular.

In addition, the formulations of the compositions may vary depending on the method of use and may be formulated using methods well known in the art to provide rapid, sustained or delayed release of the active ingredient after administration to the mammal .

In general, solid dosage forms for oral administration include tablets, pills, soft or hard capsules, pills, powders and granules, which may contain one or more Excipients such as starch, calcium carbonate, sucrose or lactose, gelatin, and the like.

In addition to simple excipients, lubricants such as magnesium stearate and talc may also be used. Liquid preparations for oral use include suspensions, solutions, emulsions, and syrups. In addition to water and liquid paraffin, which are commonly used simple diluents, various excipients such as wetting agents, Sweeteners, fragrances, preservatives, and the like.

Forms for parenteral administration include creams, looses, ONITMENTS, PLASTERS, LIQUIDS AND SOULTIONS, AEROSOLS, FRUIDEXTRACTS, (ELIXIR), INFUSIONS, SACHET, PATCH or INJECTIONS.

Furthermore, the compositions of the present invention may be formulated using any suitable method known in the art or using methods disclosed in Remington's Pharmaceutical Science (recent edition), Mack Publishing Company, Easton PA .

The dosage of the composition may be determined in consideration of the administration method, the age, sex, the severity of the patient, the condition of the patient, the degree of absorption of the active ingredient in the body, the inactivity and the drug to be used in combination. Kg body weight to 500 mg / kg body weight, 0.1 mg / kg body weight to 400 mg / kg body weight or 1 mg / kg body weight to 300 mg / kg body weight, And may be administered once or several times in divided doses. The dose is not intended to limit the scope of the invention in any way.

The present invention also provides an anti-inflammatory agent comprising the anti-inflammatory composition comprising the fermentation product as an active ingredient or the fermented product of the fermentation product of the fermentation product as an active ingredient.

The fermented broth is preferably selected from the group consisting of Aspergillus fusiformis F211 ( Curcuma longa ) with accession number KACC 93127P fumigatus F211, KACC 93127P) and fermented.

The anti-inflammatory agent may include the active ingredient alone, and may further include a pharmaceutically acceptable carrier or excipient depending on the formulation, the method of use, and the intended use. When provided as a mixture, the active ingredient may be contained in an amount of 0.1% by weight to 99.9% by weight based on the whole anti-inflammatory agent, but is usually contained in an amount of 0.001% by weight to 50% by weight.

The anti-inflammatory agent is used for the prevention and treatment of various acute inflammatory diseases such as rheumatoid arthritis, lupus, multiple sclerosis such as various chronic inflammatory diseases, sepsis, shock, rejection of organ transplantation, ophthalmic diseases, bronchitis or inflammatory bowel disease It is possible.

Examples of the carrier or the excipient include water, dextrin, calcium carbonate, lactose, propylene glycol, liquid paraffin, physiological saline, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, gelatin, calcium phosphate, But are not limited to, calcium silicate, cellulose, methylcellulose, polyvinylpyrrolidone, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. Two or more carriers or excipients may be used.

In addition, when the anti-inflammatory agent is weakly formulated, it may further contain conventional fillers, extenders, binders, disintegrants, surfactants, anti-coagulants, lubricants, wetting agents, fragrances, emulsifiers or preservatives.

In addition, the anti-inflammatory agent of the present invention may further comprise a compound having a known anti-inflammatory activity, or a plant extract, in addition to the active ingredient, and may be included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the active ingredient.

The formulations of anti-inflammatory agents may be in their preferred forms depending on the method of use, and may be formulated employing methods known in the art to provide rapid, sustained or delayed release of the active ingredient, especially after administration to the mammal.

Exemplary formulations include, but are not limited to, excipients, granules, lotions, liniments, rimonadense, powders, syrups, ointments, liquids, aerosols, EXTRACTS, elixirs, ointments, Suspensions, premixes, infusions, eye drops, tablets, suppositories, injections, main tablets, capsules, creams, pills, soft or hard gelatin capsules.

The anti-inflammatory agent according to the present invention may be used orally or parenterally and may be used, for example, through the intradermal, intramuscular, intraperitoneal, intravenous, subcutaneous, intramuscular, epidural and oral routes, , The age, sex, and weight of the recipient, and the severity of the disease. For example, the anti-inflammatory agent of the present invention can be administered at least once at a dose of 0.1 mg / kg (body weight) to 100 mg / kg (body weight) per day based on the active ingredient. However, the above-mentioned dosage is only for illustrative purposes and is not limited to the above range.

The present invention also provides a cosmetic composition comprising as an active ingredient an anti-inflammatory composition or a fermented wolfberry comprising the fermented fermented product as an active ingredient.

Since the fermented wort is derived from a natural substance, it has no side effects and is not only cytotoxic, but also has excellent anti-inflammation and antioxidative activity because it has excellent inflammation inhibitory effect. Therefore, it is possible to prevent inflammation induced by components contained in cosmetics and external It is possible to effectively control the environment-induced inflammation. Accordingly, the anti-inflammatory composition or the fermented wolfberry comprising the fermented product as an active ingredient can be used as an effective ingredient of a cosmetic composition having an inflammation improving and alleviating effect.

The fermented broth is preferably selected from the group consisting of Aspergillus fusiformis F211 ( Curcuma longa ) with accession number KACC 93127P fumigatus F211, KACC 93127P) and fermented.

The cosmetic composition may be used as a cosmetic composition for basic cosmetics, makeup cosmetics, body cosmetics, hair cosmetics, scalp cosmetics, shaving cosmetics or oral cosmetics.

Examples of the cosmetic cosmetic include a cream, a lotion, a pack, a massage cream, and a milky lotion. Examples of the cosmetic cosmetic include a foundation, a makeup base, a lipstick, an eye shadow, an eyeliner, a mascara, an eyebrow pencil, Examples of the cosmetic material include soap, liquid cleansing agent, bathing agent, sunscreen cream, and sun oil. Examples of the cosmetic for hair include shampoo, rinse, hair treatment, hair mousse, hair liquid, pomade, hair color, hair bleach Examples of the cosmetic composition for scalp include hair tonic or scarf treatment, and examples of the cosmetic composition for shaving include aftershave lotion or shaving cream. Examples of the oral cosmetic composition include Toothpaste or mouth washer.

The cosmetic composition may contain, in addition to the active ingredient, a component incorporated in the cosmetic composition, for example, a moisturizer, an ultraviolet absorber, a vitamin, an animal or plant extract, a digestive agent, a whitening agent, a vasodilator, Hormones and the like may be further added. In addition, the cosmetic composition may further include a medicament or a mechanism necessary for infiltrating or transferring the active ingredient into the dermal tissue.

The formulation of the cosmetic composition may take any appropriate form depending on the intended use and the properties of the cosmetic composition. Examples of the formulation include an aqueous solution, a solubilization system, an emulsion system, an emulsion system, a gel system, a paste system, an ointment system, A two-layer system or a water-oil-powder three-layer system. Examples of the formulations are merely illustrative, and the formulations and forms of the cosmetic composition of the present invention are not limited by the above examples.

The active ingredient may be contained in an amount of 0.001 to 50% by weight, preferably 0.01 to 20% by weight, based on the total weight of the cosmetic composition, , And the content of the active ingredient contained in the present invention is not limited by the above content.

The fermented product of the present invention is a plant-derived fermentation product used for edible purposes, and has no side effects or safety problems. As a result of analysis of DPPH free radical scavenging ability for confirming antioxidative effect, not only the antioxidative effect is remarkably improved, Analysis of nitrite (NO) scavenging ability confirmed that the anti-inflammatory effect can be remarkably improved. Therefore, the anti-inflammatory composition comprising the fermented product of the fermented fish as an active ingredient can be used as an anti-inflammatory agent for treating or preventing inflammation-related diseases by inhibiting inflammation, a component which is essential for the production of cosmetics, Can be effectively applied to cosmetic compositions and the like that have a characteristic of being able to effectively inhibit inflammation. Therefore, the present invention not only can be widely used in the field of the cosmetics industry related to the control of the medical industry and skin inflammation related to the treatment of diseases related to inflammation, but also provides various industrial uses related to Ulgi, And contribute to regional economic development.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for the purpose of further illustrating the present invention and are not to be construed as limiting the scope of the invention as defined by the appended claims. All technical ideas are to be construed as falling within the scope of the present invention.

< Example  1> Kool Fermented  Produce

The Ulgum used in this experiment was received from Ulgum Food Processing Group. The koji fermented products and the extracts were prepared by the following method.

For the first time, the ganoderma lucidum powder for preparing the ganoderma lucidum extract and the ganoderma lucidum extract was prepared by washing the ganoderma lucidum obtained from the Ulgum food processing division of the corporation, three times in the water, cutting and drying the powder and then pulverizing it using a pulverizer Powder was used. The drying process was freeze-dried at -20 ° C using a freeze dryer to minimize the breakdown of the functional ingredients in the broth.

First, as a comparative example, the uroguanic acid extract, which was used as a comparative example, was prepared by adding 50 g of the above-mentioned ugly dry powder to 1 L of water, subjecting it to hot water extraction at 80 DEG C for 16 hours, separating only the supernatant by vacuum filtration, And then lyophilized for 72 hours

The fermented broth was prepared by using 33 kinds of microorganisms which were found to be suitable for fermentation of Korean wool. Specifically, the fermented fish wool, which is an experimental example, was prepared by the following method. First, 50 g of the dried powder was added to 1 L of water and sterilized at 210 DEG C for 15 minutes using a high pressure steam sterilizer (Auto Clave). 33 kinds of microbial cells subcultured for 5 times using the liquid medium were inoculated into the sterilized turmeric mixed solution at 5 to 10 &lt; ⁶ &gt; cfu, and cultured at 25 to 45 DEG C for 3 to 5 days And cultured to prepare a fermentation broth. The culture was sterilized again using a high pressure steam sterilizer (Auto Clave, Korea), filtered under reduced pressure using a filter paper (110 mm filter paper, Whatman, No. 2) Lt; / RTI &gt; The fermentation product obtained through the freeze-drying was stored at -20 ° C and used in the experiment.

< Example  2> Angle Fermented  Identify antioxidant activity

The DPPH experiment (DPPH free radical scavenging activity measurement) was performed to measure the antioxidative activity of the fermented fermented broth and the fermentation broth prepared in Example 1 above.

Specifically, the DPPH experiment was modified as follows by the method of Blois (1985). First, 1.8 mL of a 100 mM DPPH in MeOH solution was added to 200 μL of the sample solution prepared at each concentration. The mixture was incubated in a vortex mixer for 20 minutes at room temperature and absorbance was measured at 517 nm. The scavenging activity was determined by the following equation 1 by the absorbance of the DPPH radical itself to the DPPH radical scavenging absorbance of the sample. In the following equation 1, A is the absorbance value of the sample, B is the absorbance value of the reagent-free sample group, and C is the absorbance value of the distilled water. The DPPH scavenging ability was confirmed, and the results were compared with those of the hydrothermal extract of U. junceum which had not undergone the fermentation process.

[Equation 1]

DPPH radical scavenging activity (%) = {1- (A-B) / C} 100

Strain DPPH (%) Contrast contrast
Growth rate (%) Strain D PPH (%) Contrast contrast
Growth rate (%) Aspergillus  fumigatus F211 37.38 ± 0.99 57.39 ± 2.08 Lactobacillus casei 31.31 + 0.07 31.81 + - 0.14 Aspergillus niger 22.44 ± 1 -5.5 ± 2.1 Lactobacillus  fermentum 18.36 ± 0.31 -22.7 + 0.66 Aspergillus  kawachii 28.03 + - 0.32 18.04 + - 0.68 Lactobacillus gasseri 23.73 + - 0.11 -0.09 ± 0.24 Aspergillus oryzae 24.81 ± 1.31 4.47 ± 2.76 Lactobacillusjohnsonii 19.15 + 0.21 -19.38 + 0.43 Rhizopus oryzae 28.81 + - 0.82 21.3 ± 1.72 Lactobacillus  paracasei 18.94 + 0.37 -20.24 ± 0.78 Monascus purpureus 20.44 + - 0.53 -13.92 + 1.12 Lactobacillus  rhamnosus 18.94 + 0.37 -20.24 ± 0.78 Monascus  ruber 32.4 ± 0.94 36.42 ± 1.97 Bacillus subtilis 24.93 + - 0.89 4.98 ± 1.86 Bifidobacterium longum 23.88 + - 0.35 0.55 + - 0.74 Bacillus licheniformis 19.06 + - 0.51 -19.76 ± 1.07 Bifidobacterium bifidum 30.3 ± 0.18 27.58 + - 0.37 Lactobacillus brevis 18.08 + - 0.39 -23.88 ± 0.83 Bifidobacterium breve 22.35 + 0.11 -5.89 ± 0.24 Lactobacillus plantarum 19.87 ± 0.95 -16.32 ± 2 Lactobacillus  acidophilus 21.86 ± 0.12 -7.96 + -0.24 Leuconostoc mesenteroides 18.73 ± 1.3 -21.13 ± 2.73 Control 23.75 ± 0.07 Saccharomyces  cerevisiae 24.53 + - 0.62 3.26 ± 1.3

As shown in Table 1, it was confirmed that the antioxidative activity was lowered even when fermented with the Ulgum extract, compared with the Ulgum extract, whereas the Aspergillus fumigatus F211 strain, the antioxidant effect was improved by 57% compared to before fermentation. In addition, it has been confirmed that the improvement of the antioxidant effect is improved by 300% to 120% as compared with the antioxidative effect of the fermented broth, compared with other strains that improve the antioxidant effect.

< Example  3> Angle Fermented  Identification of anti-inflammatory activity

The nitrite scavenging activity was measured in order to measure the anti-inflammatory activity of the fermented fermented broth and the fermentation broth produced in Example 1 above.

Specifically, the nitrite scavenging activity was measured as follows by modifying the method of Kato (1987). First, add 1 mL of the fermented sample dissolved in the solvent to 1 mL of 1 mM NaNO ₃ , and dilute to 10 mL with 0.1 N HCl (pH 1.2). After reacting at 37 ° C for 1 hour, 1 mL of the reaction solution was transferred to a test tube, and then 5 mL of 2% acetic acid and 400 μL of griess reagent were added and reacted at room temperature for 15 minutes. After completion of the reaction, the absorbance at 540 nm was measured to determine the nitrite scavenging activity of the sample. The nitrite scavenging ability was confirmed by the above-described method, and the results are shown in Table 2, which is compared with the hot water extract samples not treated with fermentation.

Strain nitrite(%) Contrast contrast
Growth rate (%) Strain nitrite(%) Contrast contrast
Growth rate (%) Aspergillus  fumigatus F211 40.14 ± 2.12 40.3 ± 3.7 Lactobacillus casei 29.86 ± 0.87 4.37 ± 1.52 Aspergillus niger 32.2 ± 4.2 12.55 7.34 Lactobacillus  fermentum 24.09 + - 0.78 -15.8 + 1.36 Aspergillus  kawachii 28.43 + - 2.29 -0.63 ± 4 Lactobacillus gasseri 25.97 ± 0.57 -9.23 ± 1 Aspergillus oryzae 26.3 ± 0.78 -8.07 ± 1.36 Lactobacillusjohnsonii 26.78 ± 0.96 -6.4 ± 1.68 Rhizopus oryzae 30.81 + - 2.45 7.69 ± 4.28 Lactobacillus  paracasei 27.56 + - 0.38 -3.67 + -0.66 Monascus purpureus 26.6 ± 0.38 -7.03 + -0.66 Lactobacillus  rhamnosus 18.94 + 0.37 -20.24 ± 0.78 Monascus  ruber 30.74 + - 0.38 7.44 0.66 Bacillus subtilis 28.75 + - 0.74 0.49 ± 1.29 Bifidobacterium longum 26.85 ± 0.57 -6.15 ± 1 Bacillus licheniformis 28.51 ± 1.99 -0.35 ± 3.48 Bifidobacterium bifidum 26.85 ± 0.57 -6.15 ± 1 Lactobacillus brevis 27.91 + 0.21 -2.45 ± 0.37 Bifidobacterium breve 29.36 + - 0.43 2.62 0.75 Lactobacillus plantarum 27.2 ± 2.3 -4.93 + - 4.02 Lactobacillus  acidophilus 24.22 + - 0.57 -15.34 ± 1 Leuconostoc mesenteroides 26.6 ± 2.3 -7.03 + - 4.02 Control 28.61 + 1.43 Saccharomyces  cerevisiae 30.95 ± 1.18 8.18 ± 2.06

As shown in the above Table 2, it was confirmed that the anti-inflammatory effect, that is, the nitrite scavenging ability was reduced rather than the uroguanic acid extract in some wool samples even when the wool sample was fermented, while the Aspergillus When fermented with the fumigatus F211 strain, the nitrite scavenging ability was improved by 40.3% than before fermentation. In addition, it has been confirmed that the improvement of the anti-inflammatory effect is improved by 310% to 120% as compared with the anti-inflammatory effect of the fermented broth, compared with other strains that improve the nitrite effect.

According to the above experimental results, it was confirmed that the fermented product of UGS, which can be used for edible purposes, was remarkably improved in the nitrite effect in relation to the anti-inflammatory effect and was able to inhibit the inflammation very effectively and the antioxidative effect was also improved. in particular, turmeric fermented product of the invention, the deposit number turmeric fermented with Aspergillus Fu Micah Tuscan F211 (Aspersillus fumigatus F211, KACC 93127P) with KACC 93127P can not only replace existing inflammatory therapeutic agent, used in the conventional cosmetics It is possible to appropriately control the occurrence of inflammation due to the component, and thus it is expected that it can be used as an effective ingredient of a cosmetic composition.

Agricultural Biotechnology Research Institute KACC93127 20111130

Claims (5)

Aspergillus fumigatus F211 with accession number KACC 93127P in Curcuma longa ( Aspersillus fumigatus F211, KACC 93127P) as an active ingredient. The method according to claim 1,
The koji fermented product was prepared by mixing 100 parts by weight of water and 3 to 7 parts by weight of cornstarch dried powder based on the weight of Aspergillus fumigatus F211 having accession number KACC 93127P fumigatus F211, KACC 93127P) and fermented at 40 ° C to 45 ° C for 3 days to 5 days. 3. The method of claim 2,
The fermented broth was fermented by adding Aspergillus fumigatus F211 having an accession number KACC 93127P to a mixed solution prepared by mixing 100 parts by weight of water and 5 parts by weight of a beef dry powder on the basis of weight, fumigatus F211, KACC 93127P) and fermented at 45 ° C for 4 days to prepare a fermented broth. Then, the fermented broth was subjected to filtration under reduced pressure and lyophilized to prepare an anti-inflammatory composition comprising the fermented broth as an active ingredient . An anti-inflammatory agent comprising the anti-inflammatory composition of claim 1 as an active ingredient. A cosmetic composition having anti-inflammatory effect comprising the anti-inflammatory composition of claim 1 as an active ingredient.