KR20220073062A - Cosmetic composition for improving skin barrier function and anti-wrinkle effects comprising fermented eggplant extract as an active ingredient - Google Patents

Abstract

One embodiment of the present invention relates to a fermented eggplant extract and a cosmetic composition for improving skin wrinkle and improving skin barrier function containing the same as an active ingredient, specifically, a cosmetic composition for improving skin barrier function containing a fermented eggplant extract as an active ingredient, A food composition and a pharmaceutical composition are provided. The cosmetic composition, food composition and pharmaceutical composition of the present invention have low cytotoxicity, inhibit oxidation and inflammation of the skin, and have an effect of improving the skin barrier function, such as preventing skin wrinkles.

Description

Fermented eggplant extract and skin wrinkle improvement and skin barrier function improvement cosmetic composition containing the same as an active ingredient {Cosmetic composition for improving skin barrier function and anti-wrinkle effects comprising fermented eggplant extract as an active ingredient}

The present invention relates to a fermented eggplant extract and a cosmetic composition for improving skin wrinkles and improving skin barrier function containing the same as an active ingredient, and more particularly, has low cytotoxicity, inhibits skin oxidation and inflammation, and prevents skin wrinkles Or it relates to a cosmetic composition effective for improving the skin barrier function.

The skin is an organ that is always in contact with the external environment, and it protects the human body from external physical damage and chemicals, prevents bacteria, fungi, and viruses from invading the skin, and acts as a protective barrier to prevent moisture loss. The skin consists of three layers: the epidermis, the dermis, and the subcutaneous fat. The epidermis is the thinnest of the three layers and plays an important role in moisturizing and protecting the skin. In particular, the moisture present in the stratum corneum of the epidermis makes the skin elastic and soft. It is known that 10% or more of moisture is essential to maintain the elasticity of the stratum corneum.

Skin hydration is determined by the equilibrium between water transfer from the epidermis to the dermis by osmotic pressure and the loss of water from the epidermis by evaporation. Clinically, dry skin has a dry skin surface, lacks elasticity, and is prone to keratin scaling and roughness. In addition, itchy symptoms may appear, and in some cases, symptoms such as dryness and cracking may be accompanied. The level of moisture in the epidermis is highly dependent on intercellular lipids, corneodesmosom, and natural moisturizing factor (NMF).

Among the skin layers, the dermis is mainly composed of collagen and elastin fibers, which serve to support the skin. Therefore, when a problem occurs in the dermis, wrinkles are formed and skin elasticity is lost and skin aging proceeds. In particular, collagen is known to play the most important role in skin regeneration, skin moisture content, wound healing and wrinkle improvement, and is produced from fibroblasts. Specifically, collagen plays a role in supplying moisture to the dermis because it has the ability to contain a large amount of moisture. When there is a wound, collagen fills the wound area with continuous 　 collagen 　 production of fibroblasts and also has a wound healing effect.

On the other hand, the main component of connective tissue in the dermis of the skin, which accounts for most of the skin volume, is known as type 1 collagen, and this type 1 collagen is known to be produced by fibroblasts.

In the present invention, by increasing the expression of type 1 collagen by using a fermented extract derived from eggplant, which is a natural material, it was intended to provide a cosmetic composition, a food composition and a pharmaceutical composition that can improve the skin barrier function.

Korean Patent Registration No. 10-1484884 (January 14, 2015)

The technical problem to be achieved by the present invention is to increase the expression of type 1 collagen by using a ferment extract derived from eggplant, which is a natural material, thereby improving the skin barrier function, cosmetic composition, food composition and pharmaceutical composition is to provide

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

In order to achieve the above technical object, an embodiment of the present invention provides a cosmetic composition for improving skin barrier function containing a fermented eggplant extract as an active ingredient.

Another embodiment of the present invention provides a food composition for improving skin barrier function containing a fermented eggplant extract as an active ingredient.

Another embodiment of the present invention provides a pharmaceutical composition for improving skin barrier function containing eggplant fermented extract as an active ingredient.

Another embodiment of the present invention provides a method for producing a fermented eggplant extract, comprising the steps of obtaining a hot eggplant extract by hot water extraction of eggplant by-products, and fermenting the obtained eggplant hot water extract with a strain to obtain a eggplant fermented extract.

According to an embodiment of the present invention, the cosmetic composition, food composition and pharmaceutical composition for improving skin barrier function containing eggplant ferment extract as an active ingredient has low cytotoxicity, skin regeneration function, skin oxidation prevention, skin inflammation inhibition and skin wrinkle prevention It has the effect of improving the skin barrier function.

The effects of the present invention are not limited to the above effects, but it should be understood to include all effects that can be inferred from the configuration of the invention described in the description or claims of the present invention.

1 is human dermal fibroblasts, HDF cells, after irradiating UVA 5J/cm 2 , 4 h, and then adding eggplant ferment extract (1.0, 0.5, 0.1, 0.05, 0.01%), then measuring the degree of inhibition of MMP-1 protein and mRNA expression is a result

The present invention provides a cosmetic composition for improving skin barrier function containing a fermented eggplant extract as an active ingredient.

In the present invention, eggplant belongs to the Solanaceae family and is called Eggplant, Guiinea squash, and Aubergine in English, and is called Gaja (茄子), Ga (茄) Naxo (酪) Kunryundae, Chobyolgap, and the like in Chinese characters. Eggplant has been used as food or traditionally as medicine, and is known to be effective in improving blood flow, hypertension, stroke, cancer, expectoration, asthma, skin ulcer, frostbite, antibacterial action, toothache, eczema, and dysuria.

In the present invention, the eggplant fermented extract may be obtained by extraction and fermentation from various organs or parts of eggplant, for example, it may be a fermented product of hot water extract of eggplant obtained by fermenting the extract obtained by hot water extraction of eggplant with a specific strain.

The strain used in one embodiment of the present invention is Saccharomyces cerevisiea, Lactobacillus buchneri, Leuconostoc mesenteroides and Bifidobacteria genus ( Bifidobacteria sp.) may be one or more strains selected from the group consisting of.

On the other hand, the cosmetic composition according to an embodiment of the present invention is not limited to being prepared in any formulation conventionally prepared in the art, for example, solutions, suspensions, emulsions, pastes, gels, creams, It may be formulated as lotion, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation and spray, but is not limited thereto. More specifically, it can be applied to the manufacture of functional cosmetics, which are basic cosmetics, such as a lotion, a nourishing cream, a moisture cream, an essence, an eye cream, a lotion, a pack, and an essence.

On the other hand, the ingredients included in the cosmetic composition of the present invention may include ingredients commonly used in cosmetic compositions in addition to the fermentation extract as an active ingredient, for example, antioxidants, stabilizers, solubilizers, vitamins, pigments and fragrances. customary adjuvants, and carriers.

On the other hand, according to an embodiment of the present invention, the eggplant fermented extract may be contained in an amount of 0.1 to 5% by weight based on the total weight of the cosmetic composition, and has an effect of preventing and improving skin wrinkles within the weight% range, and the If it is less than the weight % range, there may be a problem in that the skin wrinkle prevention and improvement effect is insignificant.

In addition, according to an embodiment of the present invention, skin barrier function improvement is at least one selected from the group consisting of skin regeneration function, skin oxidation prevention, skin inflammation inhibition, and skin wrinkle prevention. A cosmetic composition for improving skin barrier function is provided. do.

On the other hand, according to an embodiment of the present invention, there is provided a food composition for improving the skin barrier function containing the fermented eggplant extract as an active ingredient.

In the food composition according to an embodiment of the present invention, there is no particular limitation on the type of food, for example, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, gum, dairy products, various soups, It may be beverages, tea, drinks, alcoholic beverages, vitamin complexes, etc., and may include all foods in a conventional sense.

In addition, it may be added to food or beverage for the purpose of preventing the improvement of skin barrier function. At this time, the amount of the eggplant fermented extract in the food or beverage may be added in an amount of 0.01 to 15% by weight of the total food weight, and the health drink composition is 0.02 to 5 g, preferably 0.3 to 1 g based on 100 ml. can apply

The health functional beverage composition of the present invention is not particularly limited in other ingredients other than containing the eggplant ferment extract as an essential ingredient in the indicated ratio, and may contain additional ingredients such as various flavoring agents or natural carbohydrates like a conventional beverage. can Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose and the like; and polysaccharides such as conventional sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents such as taumatin, stevia extract, such as rebaudioside A, glycyrrhizin, and the like; and synthetic flavoring agents such as saccharin, aspartame and the like may be advantageously used. The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.

In addition to the above, the eggplant ferment extract of the present invention contains various nutrients, vitamins, minerals (electrolytes), synthetic and natural flavors, colorants and thickeners (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the eggplant fermented extracts of the present invention may contain natural fruit juice and pulp for the production of fruit juice beverages and vegetable beverages. These components may be used independently or in combination. At this time, although the proportion of the additive is not very important, it is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the eggplant ferment extract of the present invention.

On the other hand, according to an embodiment of the present invention, there is provided a pharmaceutical composition for improving the skin barrier function containing the fermented eggplant extract as an active ingredient.

The pharmaceutical composition of the present invention may contain a pharmaceutically acceptable carrier or diluent, and each of powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, etc., oral dosage forms, external preparations, It may be formulated in the form of suppositories and sterile injectable solutions. The pharmaceutically acceptable carrier is lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, gum acacia, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methylcellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil and the like. It also includes diluents or excipients such as fillers, bulking agents, binders, wetting agents, disintegrating agents, surfactants, and the like. Solid preparations for oral use include tablets, pills, powders, granules, capsules, and the like, and such solid preparations include at least one excipient, for example, starch, calcium carbonate, sucrose, or lactose. ), gelatin, and the like, and lubricants such as magnesium stearate and talc. Liquid formulations for oral use include suspensions, solutions, emulsions, syrups, and the like, and may include water and diluents such as liquid paraffin, wetting agents, sweetening agents, fragrances, and preservatives. Parenteral preparations include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, creams, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspensions include propylene glycol, polyethylene glycol, and vegetable oils such as olive oil. oil, injectable esters such as ethyl oleate, and the like. As the base of the suppository, witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin, and the like can be used.

The dosage of the active ingredient contained in the pharmaceutical composition of the present invention varies depending on the patient's condition and weight, the degree of disease, the form of the active ingredient, the route and period of administration, and may be appropriately adjusted according to the patient. For example, the active ingredient may be administered at a dose of 0.0001 to 1000 mg/kg per day, preferably 0.01 to 100 mg/kg, and the administration may be administered once or several times a day. In addition, the pharmaceutical composition of the present invention may include the active ingredient in a weight percentage of 0.001 to 90% based on the total weight of the composition.

The pharmaceutical composition of the present invention can be administered to mammals such as rats, mice, livestock, and humans by various routes, for example, oral, skin, abdominal cavity, rectal or intravenous, muscle, subcutaneous, intrauterine dura mater or intracerebroventricular (intracerebroventricular). It may be administered by injection.

Meanwhile, according to an embodiment of the present invention, the eggplant extract is an eggplant fermented extract comprising the steps of obtaining a hot water extract of eggplant by hot water extraction of eggplant by-products, and fermenting the obtained hot water extract of eggplant with a strain to obtain a eggplant fermented extract A manufacturing method may be provided.

In addition, according to an embodiment of the present invention, Saccharomyces cerevisiea in eggplant extract, Lactobacillus buchneri (Lactobacillus buchneri), Leuconostoc mesenteroides (Leuconostoc mesenteroides) and Bifidobacteria genus (Bifidobacteria sp.) can provide a method for producing a fermented eggplant extract, characterized in that it is performed by inoculating one or more strains selected from the group consisting of.

In addition, according to an embodiment of the present invention, it is possible to provide a method for producing a fermented eggplant extract, further comprising the step of adsorbing the fermented eggplant extract to a resin and eluting it using ethanol.

Specifically, the eggplant extract according to an embodiment of the present invention prepares eggplant by-products, then puts purified water 10 times the weight of the eggplant by-products (wt%), and hot water for 4 to 30 hours at 70 to 90 ° C. may have been extracted. If the temperature condition in the above step is less than 70 ℃, there may be a problem that the extraction is difficult to be effectively performed, if the temperature condition is more than 90 ℃ there is a problem that the active ingredient may be destroyed.

On the other hand, the fermentation may be performed for 24 to 72 hours at 25 to 37 ℃ conditions by inoculating microorganisms in the number of bacteria of 2.0 to 5.0 at an OD 600 absorbance value. Specifically, when fermentation is performed with bacteria less than 2.0 at OD 600 absorbance, there is a problem that bacteria may not grow, and when fermentation is performed with bacteria greater than 7.0 at OD 600 absorbance, contaminated bacteria may be inoculated. There is this.

Meanwhile, according to an embodiment of the present invention, the fermentation may be performed for 24 to 72 hours. Specifically, if fermented for less than 24 hours, there may be a problem in that fermentation is difficult to be effectively performed, and if fermented for more than 72 hours, contamination may be a problem.

In addition, according to an embodiment of the present invention, obtaining the ethanol extract of the eggplant fermentation extract is to obtain an ethanol extract of the eggplant fermentation extract by adsorbing the eggplant fermentation extract using an adsorption resin and eluting it using ethanol. can Specifically, 300 g of PB-600 adsorption resin is prepared during the extraction, and 1000 ml of eggplant fermented extract is flowed. And DW and 10 to 50% ethanol can be sequentially flowed 500ml each to obtain an ethanol extract of the eggplant fermented extract. Preferably, it may be to obtain a 30% ethanol extract of eggplant fermented extract that is finally flowed with 30% ethanol.

Hereinafter, the present invention will be described in more detail through Examples and Test Examples. However, the following examples and test examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

<Example 1>

Preparation of eggplant fermented extract

100 g of eggplant was prepared, and then, the eggplant was mixed with 1000 g of water and then hot water extracted at 80° C. for 24 hours to obtain a hot water extract of eggplant.

The hot water extract was inoculated with a Leuconostoc mesenteroides strain to obtain a fermented eggplant extract. During the fermentation, the number of bacteria was inoculated at an OD 600 absorbance value of 4.0 to 6.0, eggplant by-products were prepared at a ratio of 10 wt%, 1 to 2% of the culture medium (OD 600 absorbance value 0.1) was inoculated, and 48 in an incubator. incubated for hours. The culture medium was centrifuged for 30 minutes to collect the bacterial-free supernatant, and the collected supernatant was filtered with a filter (5 μm pore size) to finally obtain a fermented eggplant extract.

<Example 2>

Eggplant Fermented Extract 30% Ethanol Extract

The eggplant fermented extract prepared according to <Example 1> was extracted using PB-600 adsorption resin to obtain a 30% ethanol extract of eggplant fermented extract. During the extraction, 300 g of PB-600 adsorption resin is prepared, and 1000 ml of eggplant fermented extract is flowed. Then, 500ml of DW, 10% ethanol, and 30% ethanol were sequentially flowed. Finally, a 30% ethanol extract of eggplant ferment extract was obtained by flowing 30% ethanol.

Experimental Example 1. Cytotoxicity test of eggplant fermented extract

The macrophage cell line RAW264.7 was purchased from the Korea Cell Line Bank (KCLB, Seoul, Korea) and added with 10% FBS and 1% antibiotics (penicillin/streptomycin) in DMEM medium (Welgene, Gyeongsan, Korea) with 5% CO ₂ was used after subculture 2-3 times in the presence of 37 ℃ incubator.

Experimental Example 2. Measurement of cell viability

For cell viability measurement, Raw 264.7 cells were dispensed in a 48 well plate at 3 × 10 ⁵ cells/well, and 0.1, 0.25, 0.5, 0.75 and 1 mg of 30% ethanol extract of eggplant ferment extract of Example 2 was added. After 2 hours after treatment at a concentration of /mL, LPS was treated with 1 ug/mL and cultured. After 24 hours, MTT (3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide) was added, and DMSO (dimethyl sulfoxide) solution was added to formazan formed after reaction for 4 hours and dissolved. Then, absorbance was measured at 570 nm (see Table 1).

sample Cell viability (%) Control 100 Eggplant Fermented Extract 0.01% 99 Eggplant Fermented Extract 0.05% 95 Eggplant Fermented Extract 0.1% 94 Eggplant Fermented Extract 0.2% 93 Eggplant Fermented Extract 0.5% 92 Eggplant Fermented Extract 1.0% 90 Eggplant Fermented Extract 5.0% 65

Experimental Example 3. Measurement of Nitric Oxide (NO)

To measure the amount of NO produced in cells, Raw 264.7 cells were treated with 30% ethanol extract of the eggplant ferment extract of <Example 2>, stimulated with LPS 1 ug/mL, and then cultured for 24 hours equal to the cell culture solution A positive Griess reagent (1% sulfanilamine, 0.1% naphthylethylene diamine di-hydrochloride, 2% phosphoric acid) was added and reacted, and the absorbance was measured at 540 nm. measured. The concentration of NO was calculated based on the quantitative curve of the NaNO ₂ standard solution (see Table 2).

sample NO production (%) Control 10 LPS (1 ug/mL) 100 Eggplant Fermented Extract 0.01% 90 Eggplant Fermented Extract 0.05% 85 Eggplant Fermented Extract 0.1% 70 Eggplant Fermented Extract 0.2% 30 Eggplant Fermented Extract 0.5% 20 Eggplant Fermented Extract 1.0% 12

Experimental Example 4. Cytokine measurement

To measure the expression level of IL-6, an inflammatory cytokine produced in cells, Raw 264.7 cells were treated with 30% ethanol extract of the eggplant ferment extract of <Example 2>, stimulated with LPS 1ug/mL, and then 24 hours After incubation, a culture supernatant was obtained. Cytokine concentrations were measured using an enzyme-linked immunosorbent assay (ELISA) kit. A 96-well plate was coated with 100 µL of capture antibody for each cytokine in a 96-well plate, and then left at 4 °C for 12 hours. The plate was washed with PBS (phosphate buffered saline) containing 0.05% tween-20™ and blocked with PBS containing 10% FBS for 1 hour. After washing again, the obtained cell culture solution was added and reacted at room temperature for 2 hours. Each well was washed again, a detection antibody and an enzyme reaction solution (SAv-HRP reagent) were added, and then ABTS solution as a substrate was added to react. The color reaction was measured at 405 nm using an ELISA reader (see Table 3).

Sample Cytokine (IL-6) expression inhibition rate (%) control - Eggplant Fermented Extract 0.1% 60 Eggplant Fermented Extract 0.5% 90 TNF-a 5uM 93

Experiment result

As a result of measuring the inhibitory effect on NO production of the RAW264.7 macrophage cell line according to the content of the 30% ethanol extract of the eggplant fermented extract of <Example 2>, the NO production increased as the content of the eggplant fermented extract at the same concentration increased. appeared to decrease. Therefore, it was found that the anti-inflammatory effect increased in proportion to the concentration of the eggplant fermented extract. On the other hand, the NO production inhibitory effect of the eggplant ferment extract was confirmed to exhibit an 88% NO production inhibitory effect at the maximum concentration of 1.0% without cytotoxicity (see Table 2).

On the other hand, it was confirmed that the expression level of IL-6, an inflammatory cytokine, decreased significantly with increasing concentration of eggplant fermented extract (see Table 3).

Experimental Example 5. Skin wrinkle improvement factor protein and mRNA expression promotion experiment of eggplant fermented extract]

Cell proliferation and viability measurements

Human normal dermal fibroblasts were used, and the cytotoxicity test was performed by the same MTS assay method as shown in [Table 1], and the experimental results were the same, and subsequent evaluation was performed.

Measurement of the inhibitory effect of reactive oxygen species

To analyze the intracellular ROS level, a cell-permeable non-fluorescent probe, DCFH-DA (2',7'-dichlorofluorescin diacetate) (Sigma-Aldrich, St. Louis, MO) was used. After culturing for 12 hours under the administration of 30% ethanol extract of eggplant fermentation extract of <Example 2> at 100 μg/ml, UVB-treated HDF cells were cultured in 10 μM DCFH-DA at 37° C. for 30 minutes. Cells were tested using a fluorescence microscope (Nikon Eclipse T-involved fluorescence microscope) (Nikon, Tokyo, Japan). In order to measure the fluorescence intensity, the cells were washed with PBS and trypsinized to remove them. After washing, the detached cells were suspended in PBS containing 1% FBS. The fluorescence intensity of each sample was measured at excitation wavelengths 485 nm and emission wavelengths 525 nm using a fluorescence microplate reader (SpectraMax ^® M4, Molecular Devices, CA), and the corresponding protein concentration standardized to

As a result, 　UVB treatment increased the intracellular 　ROS level by 3 to 4 times, which was inhibited by the 30% ethanol extract of the eggplant ferment extract of <Example 2>. The cytoprotective effect of the eggplant fermented extract against UVB-induced oxidative stress is considered to be the result of the antioxidant activity of the eggplant fermented extract (see Table 4).

Sample name Antioxidative effect(%) Eggplant Fermented Extract (0.1%) 64 Eggplant Fermented Extract (0.5%) 94 Vitamin E (0.5%) 90

Measurement of the effect of promoting procollagen biosynthesis

2ml of DMEM culture solution was put in a 40mm cell culture dish, and HDF cells were inoculated at a concentration of about 1.2x10 ⁵ , and then cultured at 37°C, 5% CO2 environment for 24 hours. Then, after irradiating UVB at 60 mJ/cm 2 and 4 h conditions, the medium was replaced with a medium containing 100 μg/ml of 30% ethanol extract of eggplant ferment extract of Example 2, and cultured for 3 days. Thereafter, the culture medium was harvested and centrifuged for 5 minutes at 4° C., 7500 rpm, and the protein expression level of type 1 procollagen (Procollagen Type IC Peptide EIA Kit, Takara, Shiga Prefecture, Japan) was changed using the ELISA method. was confirmed (see Table 5).

Sample name Collagen Type 1 Synthesis Effect (%) Eggplant Fermented Extract 0.1% 46 Eggplant Fermented Extract 0.5% 74 Control (EGF 5ng/mL) 70

Experimental Example 6. Evaluation of inhibition of MMP-1 expression by eggplant fermented extract after UV irradiation

In this example, ELISA (enzyme linked immunosorbent assay) was performed to measure the concentration of MMP-1 after UV irradiation and sample addition of the eggplant ferment extract obtained in <Example 1>.

Using a UV chamber, UVA is irradiated to human fibroblasts with an energy of 5J/cm ² . The UV irradiation amount and incubation time established the conditions for maximizing MMP expression in fibroblasts through preliminary experiments. The negative control group was wrapped in silver foil and kept in the UVA environment for the same time. UVA emission was measured using a UV radiometer. Cells during UVA irradiation are the same as the previously dispensed medium, and after UVA irradiation, the sample is exchanged with the medium, and the medium is recovered and coated in 96-well after 24 hours of incubation. Treat with primary antibody (MMP-1 (Ab-5) monoclonal antibody) and react at 37°C for 60 minutes. After reacting the secondary antibody, whole mouse, alkaline phosphatase conjugated, for about 60 minutes again, an alkaline phosphatase substrate solution (1 mg/ml p-nitrophenyl phosphate in diethanolamine buffer) was reacted at room temperature for 30 minutes, followed by a micro Measure absorbance at 405 nm with a plate reader. As a control, a sample to which no sample was added is used.

The fermented eggplant extract showed a 93% inhibition rate of MMP-1, the expression of which is induced upon UV irradiation, compared to the control group that was not treated with the sample, which is similar to the inhibition rate of retinol used as a control. The following [Table 6] shows the MMP-1 expression inhibitory effect of the fermented coconut sap extract.

test group MMP-1 expression inhibition rate (%) control - Eggplant Fermented Extract 0.1% 61 Eggplant Fermented Extract 0.5% 93 Retinol (0.1%) 92

Experimental Example 7. RT-PCR experiment

First, 30% ethanol extract of the eggplant ferment extract of Example 2 was added to human dermal fibroblasts (HDF) cells, which are human dermal fibroblasts, and cultured in DMEM medium, 37°C, 5%, CO2. After culturing for 24 hours, cells were recovered, RNA was extracted, and PCR was performed using reverse transcriptase and cDNA (complementary DNA). GAPDH was used as a standard. The band expressed through electrophoresis of agarose gel was measured through image analysis (BioRad, Universal Hood, USA) (see FIG. 1 ).

Experiment result

It was confirmed that the cell proliferation rate and cell viability according to the concentration of the 30% ethanol extract of the eggplant fermentation extract of <Example 2> increased in a concentration-dependent manner. UVB treatment increases the intracellular ROS level by 3 to 4 times, and it was confirmed that the eggplant ferment extract of <Example 1> inhibited the intracellular ROS level. It is determined that the cytoprotective effect of the eggplant fermented extract against UVB-induced oxidative stress is a result of the antioxidant activity of the 30% ethanol extract of the eggplant fermented extract of Example 2 (see Table 4).

On the other hand, it was confirmed that the procollagen biosynthesis of type 1 collagen was promoted when the 30% ethanol extract of the eggplant ferment extract of <Example 2> was treated in UVB-irradiated HDF cells (see Table 5).

In addition, when UVB irradiation was performed with the eggplant ferment extract of <Example 1> at a concentration of 0.1%, it was confirmed that the expression of MMP-1 protein and mRNA in HDF cells irradiated with UVA 5J/cm2 and 4h was specifically inhibited. was possible (see Table 6, Figure 1).

Formulation Example 1. Softening lotion

Formulation examples of softening lotion were prepared as follows [Table 7] according to a conventional method.

ingredient Content (unit: wt%) eggplant ferment extract 1.0-3.0 glycerin 5.0 1,3-butylene glycol 3.0 PEG 1500 1.0 allantoin 0.1 DL-Panthenol 0.2 EDITA-2 Sodium 0.01 Benzophenone-9 0.03 Sodium Hyaluronate 5.0 ethanol 8.0-10.0 Polysorbate 20 0.1 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Formulation Example 2. Essence

Formulation examples of the essence were prepared as follows [Table 8] according to a conventional method.

ingredient Content (unit: wt%) eggplant ferment extract 1.0-5.0 glycerin 8.0 betaine 5.0 1,3-butylene glycol 3.0 PEG 1500 1.0 allantoin 0.1 DL-Panthenol 0.2 Hydroxyethyl Cellulose 0.2 Sodium Hyaluronate 8.0-10.0 EDITA-2 Sodium 0.01 Benzophenone-9 0.03 Carboxyvinyl Polymer 0.2 triethanolamine 0.18 Octyldodecanol 0.5 ethanol 5.0 Polysorbate 20 0.1 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Formulation Example 3. Pack

The formulation example of the pack was prepared as follows [Table 9] according to a conventional method.

ingredient Content (unit: wt%) eggplant ferment extract 1.0-3.0 polyvinyl alcohol 12.0-15.0 Carboxymethylcellulose 0.5 nicotinamide 0.5 glycerin 3.0 betaine 1.0 1,3-butylene glycol 3.0 PEG 1500 1.0 allantoin 0.1 DL-Panthenol 0.2 Hydroxyethyl Cellulose 0.2 Sodium Hyaluronate 3.0 EDITA-2 Sodium 0.01 Benzophenone-9 0.03 ethanol 5.0 PEG 40 hydrogenated castor oil 0.3 preservatives, fragrances, colors a very small amount Distilled water remaining amount Sum 100

Test Example 1. Evaluation of skin anti-aging effect by applying essence-type cosmetics to humans

In this experimental example, the skin anti-aging effect was evaluated by applying the essence type cosmetics prepared in [Table 8] to humans.

For 20 experimenters (females aged 20-35), the essence prepared in <Formulation Example 2> was placed on the right side of the face, and the eggplant ferment extract was excluded from the essence prepared in <Formulation Example 2> on the left side of the face. Each formulation was applied twice a day for 2 consecutive months.

After completion of the experiment, the effect of relieving fine skin wrinkles is to collect the wrinkles around the corners of the face with silicone resin copies (replicas) before and after using the product for 2 months, and compare the condition of fine lines around the eyes with a skin micro-wrinkle device and a skin image analyzer.

[Table 10] compares the average depth of fine lines around the eyes and the reduction rate of wrinkles around the eyes of the experimenter who used the essence prepared in [Table 8] with the experimenter who used the essence. As shown in [Table 10], it can be seen that the skin anti-aging effect is excellent in the skin around the facial eyes of the experimenter who applied the cream containing the eggplant ferment extract.

Experimental Example 3 Comparative Experimental Example 3 before use after 2 months before use after 2 months average wrinkle depth 0.218 0.192 0.214 0.206 Wrinkle reduction rate compared to before use (%) 11.93% 3.74%

n=20, p<0.01

Test Example 2. Human patch experiment of cosmetics containing eggplant fermented extract

In this experimental example, the irritation relief effect of the cosmetic containing the eggplant ferment extract obtained in <Formulation Example 1> to <Formulation Example 3> was evaluated by a human patch test.

This evaluation is a result of evaluation obtained by directly applying the results obtained in Examples to the human body. SLS (sodium lauryl sulfate), which causes irritation in general cosmetic prescriptions (skin, essence, mask), and the product prepared in <Formulation Examples 1> to <Formulation Example 3> are mixed and applied for 24 hours, 48 hours, and 72 hours Thus, the stimulus relief effect was evaluated based on the stimulus induction index.

Using FINN CHAMBER, FINLAND, each product was applied 0.3mg each on the upper arms of 50 healthy men and women aged 20-50 years, and the acute stimulation index was evaluated 24 hours later. After the evaluation, the same amount of the product was applied to the same site again, and the delayed stimulation index after 48 hours and 72 hours was evaluated.

As a result of the test, no skin irritation was caused even after 24 hours, 48 hours, and 72 hours after application of the product containing eggplant ferment extract.

The results of this evaluation indicate that eggplant fermented extract has a significant effect in reducing skin irritation caused by irritation-causing substrates (surfactant, fragrance, alcohol) when mixed with cosmetics (see Table 11).

test group Stimulation index (after 48 hours) Control (0.5% SLS) 4.0 Formulation Example 1 0 Formulation Example 2 0 Formulation Example 3 0

According to the experimental example of the present invention, in the case of the eggplant fermented extract of the present invention according to the embodiments, it prevents skin wrinkles by increasing the expression of type 1 collagen, which is known as a factor related to skin wrinkles, or skin barrier function. It was confirmed that there is an improvement effect, and thus it has low cytotoxicity, inhibits oxidation and inflammation of the skin, prevents skin wrinkles, or improves the skin barrier function, confirming that it can be used as a cosmetic raw material. .

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (16)

A cosmetic composition for improving skin barrier function containing eggplant fermented extract as an active ingredient. The method of claim 1,
The fermented eggplant extract is a cosmetic composition for improving skin barrier function, characterized in that it is a fermented product of eggplant hot water extract.
The method of claim 1,
The eggplant fermentation extract is from the group consisting of Saccharomyces cerevisiea, Lactobacillus buchneri, Leuconostoc mesenteroides and Bifidobacteria sp. A cosmetic composition for improving skin barrier function, characterized in that it is fermented with one or more selected strains.
The method of claim 1,
The fermented eggplant extract is a cosmetic composition for improving skin barrier function, characterized in that it is contained in an amount of 0.1 to 5% by weight based on the total weight of the cosmetic composition.
The method of claim 1,
The skin barrier function improvement is one or more selected from the group consisting of skin regeneration function, skin oxidation prevention, skin inflammation suppression and skin wrinkle prevention cosmetic composition for improving skin barrier function.
A food composition for improving skin barrier function containing eggplant fermented extract as an active ingredient.
7. The method of claim 6,
The eggplant fermented extract is a food composition for improving skin barrier function, characterized in that it is a fermented product of eggplant hot water extract.
7. The method of claim 6,
The eggplant fermentation extract is from the group consisting of Saccharomyces cerevisiea, Lactobacillus buchneri, Leuconostoc mesenteroides and Bifidobacteria sp. A food composition for improving skin barrier function, characterized in that it is fermented with one or more selected strains.
7. The method of claim 6,
The skin barrier function improvement is one or more selected from the group consisting of skin regeneration function, skin oxidation prevention, skin inflammation suppression and skin wrinkle prevention food composition for improving skin barrier function.
A pharmaceutical composition for improving skin barrier function containing eggplant fermented extract as an active ingredient.
11. The method of claim 10,
The eggplant fermented extract is a pharmaceutical composition for improving skin barrier function, characterized in that it is a fermented product of eggplant hot water extract.
11. The method of claim 10,
The eggplant fermentation extract is from the group consisting of Saccharomyces cerevisiea, Lactobacillus buchneri, Leuconostoc mesenteroides and Bifidobacteria sp. A pharmaceutical composition for improving skin barrier function, characterized in that it is fermented with one or more selected strains.
11. The method of claim 10,
The skin barrier function improvement is one or more selected from the group consisting of skin regeneration function, skin oxidation prevention, skin inflammation inhibition and skin wrinkle prevention pharmaceutical composition for improving skin barrier function.
Eggplant fermentation extract is obtained by hot water extraction of eggplant by-products to obtain hot water eggplant extract; and
Fermenting the obtained eggplant hot water extract with a strain to obtain a eggplant fermented extract
A method for producing eggplant fermented extract comprising a.
15. The method of claim 14,
The fermentation is selected from the group consisting of Saccharomyces cerevisiea, Lactobacillus buchneri, Leuconostoc mesenteroides and Bifidobacteria sp. A method for producing a fermented eggplant extract, characterized in that it is performed by inoculating one or more strains.
15. The method of claim 14,
The method for producing a fermented eggplant extract further comprising adsorbing the fermented eggplant extract to a resin and eluting it with ethanol.

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