KR20220018310A - Compositions containing black garlic extract - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising a black garlic extract as an active component, which contains black garlic as the active component, thereby having an excellent antioxidant effect, and having effects of skin whitening and skin wrinkles alleviation. The cosmetic composition for skin whitening and skin wrinkles alleviation of the present invention for achieving the above object can include a black garlic ultrasonic extract as the active component.

Description

A composition containing an ultrasonic extract of black garlic as an active ingredient {Compositions containing black garlic extract}

The present invention relates to a cosmetic composition and health functional food for skin whitening and wrinkle improvement comprising an ultrasonic extract of black garlic as an active ingredient.

Recently, interest in beauty and health is increasing with the increase in income of modern people, and accordingly, research on the development of synthetic and natural materials for the purpose of improving functionality is active. As functionalities such as antibacterial, antioxidant, skin aging suppression, moisturizing and whitening effects for the synthetic and natural materials have been proven, the search for and demand for new materials is increasing.

In particular, in relation to the skin whitening effect, the development of a material that inhibits the production of melanin is actively in progress, because the skin color and pigmentation depend on the degree of melanin production. Melanin is a phenolic high molecular substance widely present in animals, plants, and microorganisms that protects skin cells from UV rays. . When reactive oxygen species (ROS) are generated by UV rays that can penetrate to the dermis of the skin, the oxidation of tyrosine mediated by tyrosinase is promoted and the mechanism that melanin formation is accelerated was revealed. It has been reported to be effective in suppression.

On the other hand, collagen present in the dermal layer of the skin is known as an important intracellular matrix that protects the skin from pressure or external stimuli applied to the skin through binding with elastin, and prevents wrinkles and skin aging. When excessively produced, the activity of collagenase, a type of matrix metalloproteinase (MMPs), increases, and collagen degradation is promoted, resulting in skin wrinkles and loss of elasticity.

As such, the common cause of pigmentation and skin aging is the accumulation of ROS, which disrupts the antioxidant chain reaction in the body and causes irreversible damage to cells and tissues. there is a need to protect

Although synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are widely used as antioxidants in Korea, these antioxidants cause problems such as cancer induction, fat mutation, and liver enlargement, making them safer and more active. The development of high novel antioxidants is required, and polyphenols have recently been attracting attention as an alternative to synthetic antioxidants. It is known that the polyphenol is a secondary metabolite produced by a plant and has a number of hydroxyl groups and can effectively prevent oxidative damage in the body by stabilizing ROS through the substitution of hydroxyl groups. Accordingly, research on extracting polyphenols from terrestrial plants and using them commercially is actively conducted, but there is a limit to the supply and demand of raw materials, so the demand for natural antioxidant production using seaweeds with various biological species and pigments is increasing.

On the other hand, antibacterial, whitening, anti-aging and antioxidant effects of garlic extract have been reported, and many studies are being conducted on the cosmetic materialization of garlic extract. Allicin, known as a representative functional substance of garlic, contains strong antioxidant and antibacterial properties, and its high sulfur content is known to soften the skin and give hair more shine, and is widely used as a cosmetic material.

Therefore, there is a demand for a cosmetic material that is harmless to the human body while having functionality using a natural garlic by-product.

Republic of Korea Patent No. 1751590 Republic of Korea Patent No. 1938891

An object of the present invention is to provide a cosmetic composition comprising the ultrasonic extract of black garlic as an active ingredient.

In addition, another object of the present invention is to provide a health functional food comprising the ultrasonic extract of black garlic as an active ingredient.

In addition, another object of the present invention is to provide a method for preparing an ultrasonic extract of black garlic.

The cosmetic composition for skin whitening and wrinkle improvement of the present invention for achieving the above object may include an ultrasonic extract of black garlic as an active ingredient.

The ultrasonic extract of black garlic may be extracted under water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

The mixed solvent may be an aqueous solution of 20 to 100% by volume of methanol, ethanol, butanol, or propanol.

The ultrasonic extract of black garlic may be processed for 5 to 60 minutes with an ultrasonicator at a frequency of 20 to 50 kHz.

The extraction temperature during the ultrasonic treatment may be 20 to 100 ℃.

The indicator material of the ultrasonic extract of black garlic may be pyrrole (Piceol).

In addition, the health functional food for skin whitening and prevention or alleviation of wrinkles of the present invention for achieving the above-mentioned other object may include an ultrasonic extract of black garlic as an active ingredient.

In addition, extraction conditions of (A) water of the present invention, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, an extraction temperature of 20 to 100 ° C., and an extraction time of 5 to 60 minutes for achieving the above another object Obtaining an experimental value for the DPPH radical scavenging ability of the supernatant obtained by centrifugation after extraction with an ultrasonicator of a frequency of 20 to 50 kHz and a power of 50 to 700 W under (B) deriving a quadratic regression model represented by the following [Equation 1] using the experimental value of step (A); (C) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (B), and obtaining a response surface curve for the extraction conditions; (D) obtaining an experimental value for the tyrosinase inhibitory ability of the supernatant obtained in step (A); (E) deriving a quadratic regression model represented by the following [Equation 2] using the experimental value of step (D); (F) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (E), and obtaining a response surface curve for the extraction conditions; (G) obtaining an experimental value for the collagenase inhibitory ability of the supernatant obtained in step (A); (H) deriving a quadratic regression model represented by the following [Equation 3] using the experimental values of the step (G); (I) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (H), and obtaining a response surface curve for the extraction conditions; and (J) predicting common optimization conditions for DPPH radical scavenging ability, tyrosinase inhibitory ability and collagenase inhibitory ability by superimposing the response surface curves obtained in steps (C), (F) and (I) above step; may include;

[Equation 1]

Y _DPPH =-20.69358+0.72813X ₁ +0.44676X ₂ +1.01785X ₃ -9.34379X ₁ ² -5.03221X ₁ X ₂ +1.46932X ₂ ² -1.00644X ₁ X ₃ -3.82448X ₂ X ₃ -7.74228X ₃ ²

[Equation 2]

Y _TI =-86.67424+1.57273X ₁ +1.71804X ₂ +2.01178X ₃ -0.030197X ₁ ² +4.22817X ₁ X ₂ -0.014621X ₂ ² -2.56253X ₁ X ₃ -6.91882X ₂ X ₃ -0.011107X ₃ ²

[Equation 3]

Y _CI =-50.78745+1.78596X ₁ +1.44789X ₂ +1.83576X ₃ -0.023127X ₁ ² -5.65123X ₁ X ₂ -0.014257X ₂ ² +2.91630X ₁ X ₃ +9.63065X ₂ X ₃ -0.017930X ₃ ²

In Equations 1 to 3, Y _DPPH is a predicted value of DPPH radical scavenging ability (%), Y _TI is a predicted value of tyrosinase inhibitory activity (%), Y _CI is a predicted value of collagenase inhibitory activity (%), X ₁ is extraction time, X ₂ is Extraction temperature, X ₃ is the concentration of the extraction solvent.

Extraction conditions according to common optimization conditions for the DPPH radical scavenging ability, tyrosinase inhibitory ability and collagenase inhibitory ability may be an extraction time of 24.2 minutes, an extraction temperature of 73.9° C., and an ethanol concentration of 88.5% by volume.

The composition comprising the ultrasonic extract of black garlic of the present invention is non-toxic, has excellent antioxidant effect, and is effective for skin whitening and skin regeneration.

In addition, it is possible to obtain an ultrasonic extract of black garlic having increased DPPH radical scavenging activity, tyrosinase inhibitory activity and collagenase inhibitory activity.

In addition, by optimizing ultrasonic-assisted extraction (UAE) conditions using response surface methodology (RSM), the yield of bioactive substances was increased.

1 is a univariate curve showing the conditions affecting the DPPH scavenging ability (DSA) when using the ultrasonic extract of black garlic prepared according to an embodiment of the present invention.
2 is a three-dimensional response surface curve of DPPH scavenging ability according to ultrasonic extraction conditions of black garlic stems prepared according to an embodiment of the present invention.
3 is a univariate curve showing the conditions affecting the tyrosinase inhibitory ability (TIA) when using the ultrasonic extract of black garlic prepared according to an embodiment of the present invention.
4 is a three-dimensional response surface curve of tyrosinase inhibitory ability (TIA) according to ultrasonic extraction conditions of black garlic stems prepared according to an embodiment of the present invention.
5 is a univariate curve showing the conditions affecting the collagenase inhibitory ability (CIA) when using the ultrasonic extract of black garlic produced according to an embodiment of the present invention.
6 is a three-dimensional response surface curve of the collagenase inhibitory ability (CIA) according to the ultrasonic extraction conditions of black garlic stems prepared according to an embodiment of the present invention.
FIG. 7 is a graph showing the response surface curves of FIGS. 2, 4 and 6 by overlapping method in order to find the optimal ultrasonic extraction conditions for black garlic stems prepared according to an embodiment of the present invention.
8 is NMR data of measuring the indicator material of the ultrasonic extract of black garlic prepared according to Example 15 of the present invention.

The present invention relates to a cosmetic composition and health functional food for skin whitening and wrinkle improvement comprising an ultrasonic extract of black garlic as an active ingredient.

Hereinafter, the present invention will be described in detail.

The cosmetic composition of the present invention includes an ultrasonic extract of black garlic as an active ingredient.

Garlic ( Allium sativum L. ) is a perennial bulbous plant belonging to the genus Allium of the Lilliaceae family. has been used Garlic flesh (kernel) contains 64% water, 24% carbohydrate, and 9.2% protein. Extensive epidemiological studies have shown that increased garlic consumption reduces the risk of gastric and colorectal cancer. These effects are due to the strong antioxidant action of garlic extract, increase in immunity, vasodilation action according to the synthesis of prostaglandin and inhibition of blood clotting. recently doubled to 480,000 tons. Due to the increase in garlic cultivation, the amount of waste, which are by-products of garlic and garlic, is also rapidly increasing, but most of them are used as feed or discarded through crushing. There is a need to find a way.

The present invention uses black garlic stems obtained from gujeunggupo whole black garlic (including black garlic skins, black garlic flesh and black garlic stems), and the black garlic stems are extracted through sonication under an extraction solvent. 1: 5 to 25, preferably 1: 8 to 15 mixed in a weight ratio of 20 to 50 kHz, preferably 30 to 40 kHz and 50 to 700 W, preferably 150 to 400 W of power with an ultrasonicator The treatment is carried out at 20 to 100°C, preferably at 60 to 80°C, for 5 to 60 minutes, preferably 20 to 60 minutes.

In the case of hot water extraction rather than ultrasonic extraction, not only a small amount of active ingredients are extracted, but also antioxidant, skin whitening and skin regeneration effects may be low.

When the weight ratio of the black garlic stem and the extraction solvent is out of the above range, the active ingredient of the black garlic stem may be extracted in a small amount in the extract.

In addition, when the frequency and power of the ultrasonicator are less than the lower limit, the active ingredient of black garlic may be extracted in a small amount, and if it exceeds the upper limit, other substances in addition to the active ingredient are also extracted in a large amount, thereby reducing the effect.

In addition, when the extraction temperature and extraction time are less than the lower limit, the active ingredient of black garlic may be extracted in a small amount, and when it exceeds the upper limit, toxic substances may be generated.

The extraction solvent for extracting the extract is water, a lower alcohol having 1 to 4 carbon atoms, ethylene glycol, ethyl ether, or a mixed solvent thereof. The lower alcohol may be an aqueous solution of methanol, ethanol, butanol or propanol of 20 to 100% by volume, preferably 50 to 90% by volume of an aqueous ethanol solution for excellent antioxidant, skin whitening and skin regeneration effects. .

The ultrasonic extract of black garlic of the present invention can be used in health functional foods in addition to cosmetic compositions.

In addition, the present invention provides a method for preparing an ultrasonic extract of black garlic using a response surface analysis method.

The method for preparing an ultrasonic extract of black garlic using the reaction surface analysis method of the present invention is (A) water, an extraction solvent that is a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, an extraction temperature of 20 to 100 ℃, 5 to 60 minutes. Obtaining experimental values for the DPPH radical scavenging ability of the supernatant obtained by centrifugation after extraction with an ultrasonicator of a frequency of 20 to 50 kHz and a power of 50 to 700 W under the extraction conditions of the extraction time; (B) deriving a quadratic regression model represented by the following [Equation 1] using the experimental value of step (A); (C) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (B), and obtaining a response surface curve for the extraction conditions; (D) obtaining an experimental value for the tyrosinase inhibitory ability of the supernatant obtained in step (A); (E) deriving a quadratic regression model represented by the following [Equation 2] using the experimental value of step (D); (F) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (E), and obtaining a response surface curve for the extraction conditions; (G) obtaining an experimental value for the collagenase inhibitory ability of the supernatant obtained in step (A); (H) deriving a quadratic regression model represented by the following [Equation 3] using the experimental values of the step (G); (I) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (H), and obtaining a response surface curve for the extraction conditions; and (J) predicting common optimization conditions for DPPH radical scavenging ability, tyrosinase inhibitory ability and collagenase inhibitory ability by superimposing the response surface curves obtained in steps (C), (F) and (I) above step; includes. Ultrasonic extraction of black garlic stalks using this predicted condition shows excellent effects on DPPH radical scavenging activity, tyrosinase inhibitory activity and collagenase inhibitory activity.

[Equation 1]

Y _DPPH =-20.69358+0.72813X ₁ +0.44676X ₂ +1.01785X ₃ -9.34379X ₁ ² -5.03221X ₁ X ₂ +1.46932X ₂ ² -1.00644X ₁ X ₃ -3.82448X ₂ X ₃ -7.74228X ₃ ²

[Equation 2]

Y _TI =-86.67424+1.57273X ₁ +1.71804X ₂ +2.01178X ₃ -0.030197X ₁ ² +4.22817X ₁ X ₂ -0.014621X ₂ ² -2.56253X ₁ X ₃ -6.91882X ₂ X ₃ -0.011107X ₃ ²

[Equation 3]

Y _CI =-50.78745+1.78596X ₁ +1.44789X ₂ +1.83576X ₃ -0.023127X ₁ ² -5.65123X ₁ X ₂ -0.014257X ₂ ² +2.91630X ₁ X ₃ +9.63065X ₂ X ₃ -0.017930X ₃ ²

In Equations 1 to 3, Y _DPPH is a predicted value of DPPH radical scavenging ability (%), Y _TI is a predicted value of tyrosinase inhibitory activity (%), Y _CI is a predicted value of collagenase inhibitory activity (%), X ₁ is extraction time, X ₂ is The extraction temperature, X ₃ is the concentration of the extraction solvent.

In the present specification, the term 'extract' used while referring to black garlic stem includes not only the crude extract obtained by treating the extraction solvent, but also the processed product of the black garlic extract. For example, the ultrasonic extract of black garlic can be prepared in a powder state by an additional process such as distillation under reduced pressure and freeze-drying or spray-drying.

Meanwhile, in the present specification, the term 'contained as an active ingredient' means to include an amount sufficient to achieve the efficacy or activity of the ultrasonic extract of black garlic. For example, the ultrasonic extract of black garlic is used at a concentration of 10 to 1500 μg/ml, preferably 100 to 1000 μg/ml. Since the ultrasonic extract of black garlic is a natural product and there is no side effect to the human body even when used in excess, the upper limit of the quantitative upper limit of the ultrasonic extract of black garlic contained in the composition of the present invention can be selected and carried out by those skilled in the art within an appropriate range.

In the cosmetic composition of the present invention, in addition to the above cosmetic composition, other ingredients commonly formulated in cosmetics may be blended as needed. Examples of these blending ingredients include oil and fat ingredients, moisturizing agents, emollients, surfactants, organic and inorganic pigments, Organic powder, UV absorber, preservative, disinfectant, antioxidant, pH adjuster, alcohol, colorant, flavoring agent, blood circulation promoter, cooling agent, limiting agent, purified water, water-soluble vitamin, fat-soluble vitamin, polymer peptide, polymer polysaccharide, sphingolipid and seaweed an extract, etc. are mentioned.

The cosmetic composition of the present invention may be prepared in the form of emulsified formulations and solubilized formulations commonly used in the art.

In addition, the ingredients included in the cosmetic composition of the present invention may include ingredients commonly used in cosmetic compositions in addition to the ingredients as active ingredients, for example, conventional adjuvants such as stabilizers, pigments and natural fragrances; It may further include a carrier.

Products to which the composition of the present invention can be added include, for example, mist, skin lotion, skin softener, skin toner, astringent, lotion, milk lotion, moisture lotion, nourishing lotion, massage cream, nourishing cream, sunscreen cream , moisture cream, hand cream, foundation, essence, nourishing essence, mask pack, press powder, loose powder, eye shadow, etc., and soap, cleansing foam, cleansing lotion, cleansing cream, body lotion and body cleanser.

When the formulation of the present invention is a paste, cream or gel, animal fiber, vegetable fiber, wax, paraffin, starch, tracanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as a carrier component. can

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In particular, in the case of a spray, additional chlorofluorohydrocarbon, propane , butane or propellants such as dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, solvating agent or emulsifying agent is used as a carrier component, for example, water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1 ,3-butylglycol oil, glycerol fatty esters, fatty acid esters of polyethylene glycol or sorbitan.

When the formulation of the present invention is a suspension, as a carrier component, water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol esters and polyoxyethylene sorbitan esters, microcrystalline Cellulose, aluminum metahydroxide, bentonite, agar or tracanth may be used.

In addition, the present invention provides a health functional food composition containing the ultrasonic extract of black garlic as an active ingredient.

Health functional food is a food prepared by adding ultrasonic black garlic extract to food ingredients such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspension, etc. However, unlike general medicines, it has the advantage that there are no side effects that may occur when taking the medicine for a long period of time by using food as a raw material. The health functional food of the present invention obtained in this way is very useful because it can be ingested on a daily basis. The amount of black garlic ultrasonic extract in such health functional food cannot be uniformly defined because it varies depending on the type of health functional food, but it can be added within a range that does not impair the original taste of the food. It is usually in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight. In addition, in the case of a health functional food in the form of pills, granules, tablets or capsules, it is usually added in an amount of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of a pill, tablet, capsule or beverage.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

Examples 1 to 17.

After drying the black garlic stems in a hot air dryer (FC 49, Lab house, Korea) at 60 ° C for 24 hours to confirm that the weight does not decrease any more, and pulverizing the dried sample with a grinder (HMF-3000S, Hanil, Korea), 40- It was passed through a 100 mesh filtration net and stored in a desiccator. The pulverized black garlic and solvents having different concentrations were mixed in a weight ratio of 1:10, put into an ultrasonicator (JAC Ultrasinic, Hwaseng, Korea), and then extracted using ultrasonic waves (40 kHz, 200 W). The extracted extract was subjected to solid-liquid separation (4°C, 3500 rpm, 20 minutes) using a centrifuge, and only the supernatant was used.

At this time, each extract was obtained by varying the extraction time, extraction temperature, and ethanol concentration (solvent) of the extraction process.

Comparative Example 1. Ultrasonic black garlic meat

It was carried out in the same manner as in Example 1, except that black garlic meat quality was used instead of black garlic stem to obtain an ultrasonic extract of black garlic meat.

Comparative Example 2. Garlic stem ultrasound

It was carried out in the same manner as in Example 1, except that a garlic stem ultrasonic extract was obtained by using a general garlic stem that was not subjected to gujeunggupo instead of black garlic stem.

Comparative Example 3. Ethanol extract

Black garlic stalk and 80% by volume ethanol aqueous solution were mixed in a weight ratio of 1:10 and extracted at 80° C. for 45 minutes to obtain an ethanol extract of black garlic stalk.

<Test Example>

DPPH, tyrosinase inhibition activity (TIA) and collagenase inhibition activity (CIA), which are indicators of antioxidant, whitening and skin regeneration, were measured using the extracts prepared according to Examples 1 to 17 and Comparative Examples 1 to 3.

The DPPH is a stabilized water-soluble free radical and is a stable compound in an organic solvent, and antioxidants can scavenge free radicals, thereby decolorizing DPPH to yellow. Therefore, it is possible to evaluate the antioxidant efficacy of the sample by measuring the degree of changing the purple color of DPPH to yellow.

In addition, the Tyrosinase is an enzyme that synthesizes the substrate L-tyrosine into 3,4-dihydroxy-L-phenylananine (DOPA) and oxidizes L-DOPA to phenylanine-3,4-quinone to finally synthesize melanin, It plays a major role in determining whether skin color or pigmentation occurs, and the activity of inhibiting tyrosinase in skin whitening is considered important.

In addition, collagen and elastin form a network structure in the dermal tissue of the skin. In particular, collagen accounts for about 70-80% of the total dry weight of the skin, and when decomposed, the network structure sags, reducing skin elasticity and creating wrinkles cause of Therefore, in order to suppress the generation of wrinkles, it is necessary to minimize the degradation and loss of collagen, and in the functional analysis of skin wrinkle improvement, the activity of inhibiting collagenase, an enzyme that decomposes collagen, is important.

Test Example 1. DPPH radical scavenging activity (DSA), tyrosinase (Tyrosinase) inhibitory effect and collagenase (Collagenase) inhibition Effect measurement

5 steps of -1.68, -1, 0, 1 and 1.68 for extraction time (X ₁ ), extraction temperature (X ₂ ), and solvent concentration (X ₃ ) using central composite design (CCD) The experimental range was designed by coding with , and the experimental values were obtained by testing the designed following 20 conditions.

1-1. DPPH radical scavenging activity (%): The antioxidant activity was measured by measuring 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity. As a relatively stable free radical, DPPH can be reduced by ascorbic acid, tocopherol, etc. and its antioxidant activity can be measured simply by using the principle that dark purple is discolored. After diluting the sample and mixing 0.25 mL of the diluted sample with 1.25 mL of 0.1 M DPPH, it was stored in the dark at room temperature for 20 minutes, and then absorbance was measured at 517 nm. Ascorbic acid (CAS 50-81-7, Sigma, USA) was used as a control, and the same conditions as the samples were used. The radical scavenging ability was calculated according to the following [Equation 4].

[Equation 4]

Radical scavenging activity (%)=[1-(absorbance of sample / absorbance of control)]X100

1-2. Tyrosinase inhibitory ability (%): Tyrosinase is an enzyme that promotes the production of melanin by oxidizing tyrosine in the basal layer of the epidermis. For the experiment, 7 mM sodium phosphate buffer at pH 6.8 was prepared using sodium phosphate monobasic anhydrous and sodium phosphate dibasic anhydrous, and mushroom tyrosinase ( 125 unit) was added and reacted at 25 °C for 30 minutes. After the reaction, absorbance of dopa chrome was measured at a wavelength of 475 nm. As a positive control, kojic acid was used. Tyrosinase inhibitory activity was calculated according to the following [Equation 5].

[Equation 5]

Inhibitory activity (%)=[1-(absorbance of sample / absorbance of control)]X100

1-3. Collagenase inhibitory ability (%): Collagenase is an enzyme that decomposes collagen in the body to cause wrinkle formation and loss of elasticity. The buffer required for the experiment was prepared at pH 7.5 using 1 M Tris (hydroxylmetyl) Aminomethane, 4 mM CaCl ₂ (Calcium chloride), and 1 M HCl, and 4-phenyl azobenzyloxycarbonyl-pro-leu-gly-pro-d- arg and collagenase were prepared. Then, 1.2 mg/ml of 4-phenyl azobenzyloxycarbonyl-pro-leu-gly-pro-d-arg was added to 0.05 mL of the sample, mixed with collagenase, and reacted in a water bath at 37 °C for 30 minutes. After the reaction, 0.25 mL of 20% citric acid was added to stop the collagenase reaction, 1.2 mL of ethyl acetate was added, and the mixture was stirred on a shaker for 10 minutes. After stirring, only the supernatant was measured for absorbance at a wavelength of 320 nm. Ascorbic acid was used as a positive control. Collagenase inhibitory activity was calculated according to the following [Equation 6].

[Equation 6]

Inhibitory activity (%)=[1-(absorbance of sample / absorbance of control)]X100

division extraction time
(min) extraction temperature
(℃) Ethanol concentration (vol%) DPPH scavenging ability (%) Tyrosinase inhibitory ability (%) Collagenase inhibitory ability (%) Example 1 15 40 20 19.4 9.2 39.0 Example 2 45 40 20 24.7 7.2 47.7 Example 3 15 80 20 37.8 10.4 37.1 Example 4 45 80 20 41.8 11.5 35.3 Example 5 15 40 80 28.2 68.3 69.7 Example 6 45 40 80 31.0 63.8 80.0 Example 7 15 80 80 36.8 65.9 87.2 Example 8 45 80 80 39.7 68.5 94.4 Example 9 5 60 50 38.0 43.1 66.6 Example 10 55 60 50 39.7 44.8 77.0 Example 11 30 26 50 28.3 44.5 71.7 Example 12 30 94 50 64.5 48.8 69.1 Example 13 30 60 0 31.0 0.0 7.0 Example 14 30 60 100 19.6 70.9 75.9 Example 15 30 40 50 41.9 61.2 87.2 Example 16 30 60 50 42.4 61.1 88.0 Example 17 30 80 50 42.2 62.3 87.9 Comparative Example 1 45 80 80 11.0 20.5 50.6 Comparative Example 2 45 80 80 8.1 10.4 32.1 Comparative Example 3 45 80 80 2.2 5.0 19.9

As shown in Table 1 above, the experimental value for the DPPH radical scavenging ability was confirmed that the extract prepared according to Example 12 was superior to that of the other groups, and the experimental value for the tyrosinase inhibitory ability was different from the extract prepared according to Example 14. It was confirmed that it was excellent compared to the extract, and the collagenase inhibitory ability was also confirmed that the extract prepared according to Example 8 was superior to that of the other groups.

In particular, in Example 13 using purified water (ultrasound), Comparative Example 1, which is an ultrasonic extract of black garlic meat, Comparative Example 2, which is an ultrasonic extract of garlic, and Comparative Example 3, which is an ethanol extract, DPPH radical scavenging ability, tyrosinase inhibitory ability, and collagenase inhibitory ability are all numerical values. was confirmed to be low.

The DPPH radical scavenging ability, the tyrosinase inhibitory ability and the collagenase inhibitory ability were all evenly excellent in Example 8.

Based on the experimental values, a regression equation such as [Equation 1] to [Equation 3] is derived to predict the optimal condition using Design Expert software (V.8.0, State-Ease, Inc, Minneapolis, USA) did

Test Example 2. Search for optimal conditions

division Second order polynomials ^* R ² p DPPH scavenging ability (%) [Equation 1]
Y _DPPH =-20.69358+0.72813X ₁ +0.44676X ₂ +1.01785X ₃ -9.34379X ₁ ² -5.03221X ₁ X ₂ +1.46932X ₂ ² -1.00644X ₁ X ₃ -3.82448X ₂ X ₃ -7.74228X ₃ ² 0.8963 0.0100 Tyrosinase inhibitory ability (%) [Equation 2]
Y _TI =-86.67424+1.57273X ₁ +1.71804X ₂ +2.01178X ₃ -0.030197X ₁ ² +4.22817X ₁ X ₂ -0.014621X ₂ ² -2.56253X ₁ X ₃ -6.91882X ₂ X ₃ -0.011107X ₃ ² 0.9810 <0.0001 Collagenase inhibitory ability (%) [Equation 3]
Y _CI =-50.78745+1.78596X ₁ +1.44789X ₂ +1.83576X ₃ -0.023127X ₁ ² -5.65123X ₁ X ₂ -0.014257X ₂ ² +2.91630X ₁ X ₃ +9.63065X ₂ X ₃ -0.017930X ₃ ² 0.9948 <0.0001

X ₁ : extraction time (min); X ₂ : extraction temperature (℃); X ₃ : ethanol concentration (%); R ² : Coefficient of Determination; p : probability value

DPPH scavenging ability (%) Tyrosinase inhibitory ability (%) Collagenase inhibitory ability (%) Sum of Squares F
value p
value sum of squares F
value p
value sum of squares F
value p
value Model 1650.25 6.73 0.0100 10218.60 40.07 <0.0001 9422.15 147.40 <0.0001 X ₁ 23.25 0.85 0.3865 9.743E-003 3.438E-004 0.9857 129.24 18.20 0.0037 x ₂ 948.83 34.80 0.0006 16.47 0.60 0.4643 13.14 1.85 0.2159 X ₃ 3.15 0.12 0.7440 8885.57 313.59 <0.0001 6140.21 864.52 <0.0001 X ₁ X ₂ 0.18 6.687 0.9371 12.87 0.45 0.5219 22.99 3.24 0.1150 X ₁ X ₃ 1.64 0.060E-003 0.8132 0.11 3.754E-003 0.9529 13.78 1.94 0.2063 X ₂ X ₃ 42.12 1.55 0.2539 1.38 0.049 0.8317 267.12 37.61 0.0005 X ₁ ² 49.89 1.83 0.2182 521.04 18.39 0.0036 305.62 43.03 0.0003 X ₂ ² 3.90 0.14 0.7165 386.06 13.62 0.0077 367.07 51.68 0.0002 X ₃ ² 539.80 19.80 0.0030 1110.96 39.21 0.0004 2894.89 407.59 <0.0001

2-1. Exploring conditions affecting DPPH radical scavenging capacity (DSA)

Experimental values for DPPH radical scavenging ability (DSA) measured according to conditions derived using central composite design (CCD), one of the response surface analysis methods, are shown in [Table 1]. The maximum DPPH radical scavenging capacity (DSA) among 20 conditions derived by CCD was Example 12.

When the significance of the antioxidant activity was evaluated through Analysis of variance (ANOVA) based on the value obtained from the measured value, the R2 value was ^0.8963 and the p value was <0.0100, indicating that the regression function was suitable. model was confirmed. Extraction temperature (p < 0.0006) is the parameter that has the greatest influence on antioxidant activity, and it was confirmed that antioxidant activity increased with extraction temperature.

1 is a univariate curve confirming the increase or decrease of DSA according to the change of one independent variable with two independent variables of extraction time, extraction temperature, and ethanol concentration fixed at the median value, and FIG. 2 is one independent variable in the middle. As a three-dimensional response surface curve visualized by fixing the value and changing the remaining two variables simultaneously, when the ethanol concentration was fixed at 50%, the maximum antioxidant activity of 58.9% was predicted at the extraction time of 33.6 minutes and the temperature of 94.9 °C.

In addition, as shown in FIGS. 2b and 2c, when the ethanol concentration was increased to 40 to 50% in the optimization of the ethanol concentration, the antioxidant activity tended to increase proportionally, but it was confirmed that it decreased rapidly at a higher concentration. .

Therefore, the optimal extraction conditions for DSA were identified as extraction time of 33.6 minutes, extraction temperature of 94.9 °C, and ethanol concentration of 59.5% by volume, at which time DSA was predicted to be 59.5%.

It was confirmed that temperature was the main factor when measuring antioxidant substances in black garlic, and antioxidant activity tends to increase in proportion to temperature. As molecular mobility is improved at high temperature, the extraction of antioxidants such as polyphenols increases, and antioxidants are stable at high temperatures, so it can be predicted that antioxidant activity continues to increase with increasing temperature.

2-2. Exploring conditions affecting tyrosinase inhibitory ability

Experimental values for tyrosinase inhibitory ability (TIA) measured according to conditions derived using central composite design (CCD), one of the response surface analysis methods, are shown in [Table 1]. The maximum tyrosinase inhibitory ability among the 20 conditions induced by CCD was Example 14.

The significance of this model was verified through analysis of variance (ANOVA), and according to analysis of variance (ANOVA), the coefficient of determination, R ² , which is a measure of the fit of the regression equation, was 0.9810, and the p value was <0.0001, which was found to be significant. It was confirmed that the function is a suitable model. The effect of ultrasonic extract of black garlic on TIA is shown in Figs. 3 and 4 in the order of ethanol concentration>extraction temperature>extraction time.

3 shows a univariate curve confirming the increase or decrease of DSA according to the change of one independent variable with two independent variables among extraction time, extraction temperature, and ethanol concentration being fixed at the median value. At this time, except for one independent variable, two independent variables were fixed to the median value of code 0. Furthermore, as a result of confirming the change of TAI through interaction in two independent variables with a three-dimensional response surface curve (FIG. 4), the ethanol concentration was fixed at 50% by volume to predict the effect of extraction temperature and time, and the two variables was changed, the TIA increased as the extraction temperature and time increased, and it was confirmed that the maximum TIA was 61.7% at 30.2 min and 61.8 °C (FIG. 4A).

In addition, as a result of evaluating the relationship between ethanol concentration and time using a surface response curve, a maximum TIA of 78.2% was predicted at 89.3% by volume of ethanol and 30.0 minutes of extraction time ( FIG. 4B ). This may be due to increased levels of phenolic compounds such as flavonoids and inhibition of tyrosinase by ethanol concentration.

As shown in Figures 4a and 4b, the maximum TIA was then found at 29.9-30.2 min with a decreasing trend, and this decrease in TIA could be explained by the decomposition or inactivation of the material with an inhibitory effect over a certain extraction time. have.

2-3. Exploration of conditions affecting collagenase inhibitory ability

Experimental values for collagenase inhibitory ability (CIA) measured according to conditions derived using central composite design (CCD), one of the response surface analysis methods, are shown in [Table 1]. The maximum collagenase inhibitory ability among the 20 conditions induced by CCD was Example 8.

The significance of this model was verified through analysis of variance (ANOVA), and according to analysis of variance (ANOVA), the coefficient of determination, R ² , which is a measure of the fitness of the regression equation, was 0.9948, and the p value was <0.0001, which was recognized as significant. It was confirmed that the function is a suitable model.

5 is a univariate curve confirming the increase or decrease of DSA according to the change of one independent variable with two independent variables of extraction time, extraction temperature, and ethanol concentration fixed at the median value, and FIG. 6 is the effect of one independent variable The change in CAI according to the interaction of two independent variables in a state in which no

CIA for each extraction condition was confirmed to be significantly affected by ethanol concentration (F = 864.5, p <0.0001) and extraction time (F = 18.2, P <0.0037).

As shown in Fig. 6a, CIA increased proportionally with increasing time and temperature, and CIA showed a maximum value of 88.1% at 34.2 minutes and 61.1 °C. This is similar to the results of previous TIA experiments in which an increase in extraction temperature stimulated molecular movement of black garlic to promote extraction of functional substrates.

However, it was confirmed that when the extraction time was increased at a high temperature of 80 °C or higher, the material with low thermal stability was destroyed and the CIA was decreased.

As a result of evaluating the relationship between ethanol concentration and time using a surface response curve, a maximum CIA of 95.3% was predicted at 70.5 vol% of ethanol and 35.7 minutes of extraction time (FIG. 6B).

Ultrasonic extract of black garlic, which shows excellent collagenase inhibitory activity, is thought to be used as a functional cosmetic material for wrinkle improvement by inhibiting collagenase activity in the skin.

2-4. Optimal condition search

7 ( X ₁ : extraction time, X ₂ : extraction temperature).

The optimal extraction conditions for the ultrasonic extract of black garlic were predicted to be extracted at a temperature of 73.9 °C in an ethanol concentration of 88.5% by volume for 24.2 minutes, and the dependent variable DSA was 44.8% and TAI and CAI were 68.8% and 92.5%, respectively .

As a result of performing the verification experiment under the optimal conditions, 47.4% for DSA, 71.9% for TIA, and 90.1% for CIA, showing values similar to the predicted values, so the reliability of the prediction was confirmed using statistical optimization.

Test Example 3. Identification of indicator substances

8 is NMR data obtained by measuring the indicator material of the ultrasonic extract of black garlic prepared according to Example 15 of the present invention by HPLC.

As shown in FIG. 8, it was confirmed that the indicator material of the ultrasonic extract of black garlic of the present invention was pyrrole (Piceol, peak No. 5, elution time: 4.76 min, m/z: 137.05).

The pyrrole (Piceol) is a phenolic compound found in several plants, especially Norway spruce, and has an antibacterial action against various bacteria.

Hereinafter, formulation examples of the composition containing the powder of the present invention will be described, but the present invention is not intended to limit the present invention, but merely to describe it in detail.

Formulation Example 1. Preparation of granules

1,000 mg of extract powder obtained in Example 8

appropriate amount of vitamin mixture

70 μg vitamin A acetate

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

0.5 mg of vitamin B6

0.2 μg of vitamin B12

Vitamin C 10 mg

Biotin 10 μg

Nicotinamide 1.7 mg

50 μg of folic acid

Calcium pantothenate 0.5 mg

Mineral mixture appropriate amount

ferrous sulfate 1.75 mg

Zinc Oxide 0.82 mg

Magnesium carbonate 25.3 mg

potassium phosphate monobasic 15 mg

Dibasic calcium phosphate 55 mg

Potassium citrate 90 mg

100 mg of calcium carbonate

Magnesium chloride 24.8 mg

The composition ratio of the vitamin and mineral mixture is relatively suitable for granules in a preferred embodiment, but the mixing ratio may be arbitrarily modified. It can be prepared and used in the preparation of a health functional food composition according to a conventional method.

Formulation Example 2. Preparation of functional beverage

1,000 mg of extract powder obtained in Example 8

1,000 mg citric acid

100 g of oligosaccharides

2 g of plum concentrate

1 g taurine

Add purified water to total 900 mL

After mixing the above ingredients according to the usual health drink manufacturing method, after stirring and heating at 85 ° C for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed and sterilized, then refrigerated. It is used to prepare the functional beverage composition of the present invention.

Although the composition ratio is prepared by mixing ingredients suitable for relatively favorite beverages in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and national preferences such as demand class, demanding country, and use.

A preparation example of a cosmetic composition suitable for applying the present invention will be presented.

Preparation example 3: lotion

Examples of the preparation of the lotion among the cosmetics containing the ultrasonic extract of black garlic of Example 8 are shown in Table 4 below.

ingredient content (wt%) Extract of Example 8 5.0 glycerin 6.0 1,3-butylene glycol 3.0 PG 1500 1.0 allantoin 0.1 DL-Panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Sodium Hyaluronate 5.0 ethanol 10.0 Polysorbate 20 0.2 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 4: Lotion

Preparation examples of lotion in the cosmetic containing the ultrasonic extract of black garlic of Example 8 are shown in Table 5 below.

ingredient content (wt%) Extract of Example 8 3.0 propylene glycol 6.0 glycerin 4.0 triethanolamine 1.2 tocopheryl acetate 3.0 liquid paraffin 5.0 squalane 3.0 Macadamin Nut Oil 2.0 Polysorbate 60 1.5 Sorbitan sesquioleate 1.0 Carboxyvinyl Polymer 1.0 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation 5: Nourishing Cream

Preparation examples of the nutritional cream in the cosmetic containing the ultrasonic extract of black garlic of Example 8 are shown in Table 6 below.

ingredient content (wt%) Extract of Example 8 1.0 lipophilic monostearate glycerin 1.5 cetearyl alcohol 1.5 stearic acid 1.0 Polysorbate 60 1.5 Sorbitan Stearate 0.6 Isostearylisostearate 5.0 squalane 5.0 mineral oil 35.0 dimethicone 0.5 Hydroxyethyl Cellulose 0.12 glycerin 6.0 triethanolamine 0.7 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 6: Essence

Preparation examples of the essence in the cosmetic containing the ultrasonic extract of black garlic of Example 8 are shown in Table 7 below.

ingredient content (wt%) Extract of Example 8 1.5 glycerin 10.0 betaine 5.0 PEG 1500 2.0 allantoin 0.1 DL-Panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Hydroxyethyl Cellulose 0.1 Sodium Hyaluronate 8.0 Carboxyvinyl Polymer 0.2 triethanolamine 0.18 Octyldodecanol 0.3 Octyldodeces-16 0.4 ethanol 6.0 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Preparation Example 7: Emulsion for mask pack

Preparation examples of the emulsion for a mask pack among the cosmetics containing the ultrasonic extract of black garlic of Example 8 are shown in Table 8 below.

ingredient content (wt%) Extract of Example 8 1.0 polyvinyl alcohol 15.0 Cellulose Gum 0.15 glycerin 3.0 PEG 1500 2.0 cyclodextrin 0.15 DL-Panthenol 0.4 allantoin 0.1 Monoammonium glycyrrhizinate 0.3 nicotinamide 0.5 ethanol 6.0 PEG 40 hydrogenated castor oil 0.3 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Claims (9)

A cosmetic composition for skin whitening and wrinkle improvement, comprising an ultrasonic extract of black garlic as an active ingredient. The cosmetic composition according to claim 1, wherein the ultrasonic extract of black garlic is extracted under water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The cosmetic composition according to claim 2, wherein the mixed solvent is an aqueous solution of 20 to 100% by volume of methanol, ethanol, butanol or propanol. [Claim 2] The cosmetic composition according to claim 1, wherein the ultrasonic wave extract of black garlic is treated with an ultrasonicator at a frequency of 20 to 50 kHz for 5 to 60 minutes. The cosmetic composition according to claim 4, wherein the extraction temperature during the ultrasonic treatment is 20 to 100°C. The cosmetic composition according to claim 1, wherein the indicator material of the ultrasonic extract of black garlic is pyrrole (Piceol). A health functional food for skin whitening and prevention or alleviation of wrinkles, characterized in that it contains an ultrasonic extract of black garlic as an active ingredient. (A) Water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, extraction temperature of 20 to 100 ℃, extraction time of 5 to 60 minutes under extraction conditions of 20 to 50 kHz ultrasonicator and centrifugation to obtain obtaining an experimental value for the DPPH radical scavenging ability of a supernatant;
(B) deriving a quadratic regression model represented by the following [Equation 1] using the experimental value of step (A);
(C) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (B), and obtaining a response surface curve for the extraction conditions;
(D) obtaining an experimental value for the tyrosinase inhibitory ability of the supernatant obtained in step (A);
(E) deriving a quadratic regression model represented by the following [Equation 2] using the experimental value of step (D);
(F) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (E), and obtaining a response surface curve for the extraction conditions;
(G) obtaining an experimental value for the collagenase inhibitory ability of the supernatant obtained in step (A);
(H) deriving a quadratic regression model represented by the following [Equation 3] using the experimental values of the step (G);
(I) verifying reliability by performing analysis of variance (ANOVA) on the quadratic regression model derived in step (H), and obtaining a response surface curve for the extraction conditions; and
(J) Predicting common optimization conditions for DPPH radical scavenging ability, tyrosinase inhibitory ability and collagenase inhibitory ability by superimposing the reaction surface curves obtained in steps (C), (F) and (I) above ; Method for preparing an ultrasonic extract of black garlic using a reaction surface analysis method comprising;
[Equation 1]
Y _DPPH =-20.69358+0.72813X ₁ +0.44676X ₂ +1.01785X ₃ -9.34379X ₁ ² -5.03221X ₁ X ₂ +1.46932X ₂ ² -1.00644X ₁ X ₃ -3.82448X ₂ X ₃ -7.74228X ₃ ²
[Equation 2]
Y _TI =-86.67424+1.57273X ₁ +1.71804X ₂ +2.01178X ₃ -0.030197X ₁ ² +4.22817X ₁ X ₂ -0.014621X ₂ ² -2.56253X ₁ X ₃ -6.91882X ₂ X ₃ -0.011107X ₃ ²
[Equation 3]
Y _CI =-50.78745+1.78596X ₁ +1.44789X ₂ +1.83576X ₃ -0.023127X ₁ ² -5.65123X ₁ X ₂ -0.014257X ₂ ² +2.91630X ₁ X ₃ +9.63065X ₂ X ₃ -0.017930X ₃ ²
In Equations 1 to 3, Y _DPPH is a predicted value of DPPH radical scavenging ability (%), Y _TI is a predicted value of tyrosinase inhibitory activity (%), Y _CI is a predicted value of collagenase inhibitory activity (%), X ₁ is extraction time, X ₂ is The extraction temperature, X ₃ is the concentration of the extraction solvent. The reaction according to claim 7, wherein the extraction conditions according to the common optimization conditions for the DPPH radical scavenging ability, the tyrosinase inhibitory ability and the collagenase inhibitory ability are extraction time 24.2 minutes, extraction temperature 73.9° C., and ethanol concentration 88.5% by volume. A method of preparing an ultrasonic extract of black garlic using a surface analysis method.

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