KR20230052571A - Compositions for skin whitening and anti-wrinkle containing fermented moringa extract - Google Patents

Abstract

The present invention relates to a composition containing a fermented Moringa oleifera extract as an active ingredient. By containing the fermented Moringa oleifera extract as the active ingredient, the antioxidant effect is excellent and the composition is effective in improving skin whitening, and alleviating wrinkles.

Description

Compositions for skin whitening and anti-wrinkle containing fermented moringa extract containing fermented moringa extract using probiotics as an active ingredient

The present invention relates to a cosmetic composition or health functional food containing a fermented Moringa extract fermented with probiotics as an active ingredient.

Recently, when using chemically synthesized products in cosmetics, consumers are becoming increasingly reluctant due to side effects on skin irritation, so the use of chemically synthesized products is reduced and natural materials are explored.

Among various natural materials, animal-derived materials are actively developing functional cosmetics using plant-based ingredients as consumers' resistance to animal-derived materials increases due to animal welfare, mad cow disease, swine cholera, and bird flu. Consumer demand for complex functional cosmetics such as wrinkle improvement and UV protection is increasing.

Functional cosmetics refers to cosmetics at various stages of use, such as essence, serum, cream, powder, and base, to which specific functions such as whitening, wrinkle improvement, and UV protection are added. Multifunctional cosmetics with one function have also been developed to increase the ease of use, and specialized products for various purposes such as pore care, nutrition supply, elasticity enhancement, acne treatment, whitening and UV protection are also being released.

As it is difficult to import a new single substance into Korea and large cosmetic companies are focusing on developing complex functional products for whitening and UV protection, whitening materials are rapidly emerging.

Until now, the development and commercialization of cosmetic materials having skin whitening and wrinkle improvement effects have been actively carried out, and the demand for sunscreen and commercialization are increasing due to the increase in UV exposure due to the destruction of the ozone layer.

On the other hand, the Moringa tree is a useful tree, almost all of which can be used as food or other resources. The tree's pods, called immature drumsticks, have long been used in Southeast Asia as an ingredient in many dishes. The pods that smell like asparagus are used as cooking ingredients like peas, and the seeds separated from the mature pods are cooked and eaten like peas or roasted like nuts. The flowers are also edible, and when cooked, they taste like mushrooms, and the roots are finely chopped and used as seasonings like horseradish. The leaf is the most nutrient-rich part as a source of beta-carotene, vitamin C, protein, iron, and calcium. It consists of 40% protein and has the highest protein content among terrestrial plants studied on earth.

Moringa is widely used as a processed food or cooking ingredient, but vitamin loss increases at high temperatures. Although Moringa is a food that is not well known to the general public, it has recently attracted great attention as a new health food as its excellent nutritional value and the effects of anti-inflammatory and antioxidant ingredients have begun to be scientifically revealed.

The present invention is intended to provide a cosmetic material that is harmless to the human body while having excellent functionality and antioxidant activity by using Moringa, a natural product.

Republic of Korea Patent No. 10-1408837 Republic of Korea Patent Publication No. 2021-0109339

An object of the present invention is to provide a cosmetic composition for skin whitening and wrinkle improvement containing a fermented Moringa extract fermented with probiotics as an active ingredient.

In addition, another object of the present invention is to provide a health functional food for skin whitening and wrinkle improvement containing a fermented Moringa extract fermented with probiotics as an active ingredient.

The cosmetic composition for skin whitening and wrinkle improvement of the present invention for achieving the above object may contain a fermented Moringa extract as an active ingredient.

The fermented Moringa extract may be a fermented extract obtained by fermenting the Moringa solvent extract with a strain.

The strains are Lactobacillus plantarum, Bacillus tequilensis , Lactobacillus sakei , Leuconostoc mesenteroides and Lactobacillus buchneri It may be one or more selected from the group consisting of.

The Moringa solvent extract may be treated for 5 to 60 minutes with an ultrasonicator having a frequency of 20 to 50 kHz and a power of 50 to 700 W.

In addition, the health functional food for skin whitening and wrinkle improvement of the present invention for achieving the above other object may contain a fermented Moringa extract as an active ingredient.

The composition containing the fermented Moringa extract of the present invention as an active ingredient is non-toxic, has excellent tyrosinase inhibitory activity and collagenase inhibitory activity, and has high total polyphenol content, total flavonoid content, and DPPH radical scavenging activity, so it has antioxidant properties. , It can be used for skin whitening and wrinkle improvement.

The present invention relates to a cosmetic composition or health functional food containing a fermented Moringa extract fermented with probiotics as an active ingredient.

Hereinafter, the present invention will be described in detail.

The composition of the present invention contains the fermented Moringa extract as an active ingredient.

Moringa used in the present invention can consume about 90 different nutrients even if it is eaten in small amounts, and has effects such as blood sugar and cholesterol control, antibacterial, anti-inflammatory, anticancer, and immunity enhancement.

The fermented Moringa extract of the present invention is obtained by fermenting a solvent extract with a strain.

The Moringa solvent extract is extracted through sonication under an extraction solvent, and specifically, Moringa and the extraction solvent are mixed in a weight ratio of 1: 5 to 25, preferably 1: 10 to 20, and 20 to 50 kHz, preferably Preferably, an ultrasonicator with a frequency of 30 to 40 kHz and a power of 50 to 700 W, preferably 150 to 400 W, at 50 to 90 ° C, preferably 60 to 80 ° C for 5 to 60 minutes, preferably 15 to 30 minutes processed during

When extracting Moringa, extracting with a solvent or ultra-high pressure, rather than ultrasonic extraction, not only extracts a small amount of active ingredients, but also has low antioxidant, skin whitening, and wrinkle improvement effects.

When the weight ratio of the Moringa to the extraction solvent is out of the above range, a small amount of the active ingredient of Moringa may be extracted in the extract.

In addition, when the frequency and power of the sonicator are less than the lower limit, the active ingredient of Moringa may be extracted in a small amount, and when it exceeds the upper limit, a large amount of other substances besides the active ingredient may be extracted and the effect may be reduced.

In addition, when the extraction temperature and extraction time are less than the lower limit above, the active ingredients of Moringa may be extracted in a small amount, and when the above upper limit is exceeded, the functionality may decrease due to heat-induced transformation of polyphenols and tyrosinase. .

The extraction solvent for extracting the extract is water, lower alcohol having 1 to 4 carbon atoms, ethylene glycol, ethyl ether, or a mixture thereof. Examples of the lower alcohol include 20 to 99% (v/v) aqueous solutions of methanol, ethanol, butanol, or propanol, and preferably water for excellent antioxidant effect, skin whitening improvement, and wrinkle improvement effect.

The fermented Moringa extract of the present invention is fermented for 1 to 10 days at 100 to 300 rpm at 25 to 50 ° C. after inoculating a strain into the ultrasonic solvent extract of Moringa, preferably the ultrasonic hot water extract of Moringa.

The strains include Lactobacillus plantarum , Bacillus tequilensis , Lactobacillus sakei, Leuconostoc mesenteroides , and Lactobacillus buchneri ), and when using strains other than the strain known to produce beta-glucosidase, there may be no or low antioxidant effect, skin whitening improvement, and wrinkle improvement effect.

If the temperature, mixing speed and time during fermentation are less than the lower limit, the active ingredient of Moringa may be extracted in a small amount, and if it exceeds the upper limit, the desired effect may not be exerted at all due to the decomposition of physiologically active substances. .

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

On the other hand, in the present specification, the term 'contained as an active ingredient' means containing an amount sufficient to achieve the efficacy or activity of the Moringa fermented extract. For example, the Moringa fermented extract is used at a concentration of 10 to 1500 μg/ml, preferably 100 to 1000 μg/ml. Since the fermented Moringa extract is a natural product and does not have side effects on the human body even when used in excess, the upper limit of the amount of the fermented Moringa extract included in the composition of the present invention can be selected and implemented 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, if necessary, other ingredients commonly used in cosmetics may be mixed. Examples of these ingredients include oils and fats, humectants, emollients, surfactants, organic and inorganic pigments, Organic powders, UV absorbers, preservatives, bactericides, antioxidants, pH adjusters, alcohols, pigments, fragrances, blood circulation promoters, cooling agents, antiperspirants, purified water, water-soluble vitamins, fat-soluble vitamins, high-molecular peptides, polysaccharides, sphingolipids, and seaweed An extract etc. are mentioned.

The cosmetic composition of the present invention may be prepared in the form of an emulsified formulation and a solubilized formulation 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 above ingredients as active ingredients, for example, conventional adjuvants such as stabilizers, pigments and natural flavors, and A carrier may be further included.

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, nutrient lotion, massage cream, nutrient cream, and sunscreen cream. , Moisture Cream, Hand Cream, Foundation, Essence, Nutritional Essence, Mask Pack, Press Powder, Loose Powder, Eye Shadow, Lip Protector, etc. Cosmetics and Soap, Cleansing Foam, Cleansing Lotion, Cleansing Cream, Body Lotion and Body Cleanser, etc. there is

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 spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component, and in particular, in the case of a spray, additional chlorofluorohydrocarbon, propane , butane or a propellant 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, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1 ,3-butyl glycol oil, fatty acid esters of glycerol, polyethylene glycol or sorbitan.

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

In addition, the present invention provides a health functional food composition containing the fermented Moringa extract as an active ingredient.

Health functional food is a food made by adding Moringa fermented extract to food materials such as beverages, teas, spices, chewing gum, confectionery, etc., or by encapsulating, powdering, or suspension. It means to come, but unlike general drugs, it has the advantage of not having side effects that may occur when taking drugs for a long 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 consumed on a daily basis. In such a health functional food, the amount of Moringa fermented extract added cannot be determined uniformly depending on the type of target health functional food, but it can be added within a range that does not impair the original taste of the food. It ranges from 0.01 to 50% by weight, preferably from 0.1 to 20% by weight. In addition, in the case of health functional foods in the form of pills, granules, tablets or capsules, it is usually added in the range 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 pills, tablets, capsules or beverages.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1. Ultrasonic hot water fermented extract

broth

Lactobacillus plantarum ( Lactobacillus plantarum ) 1% SM4 was inoculated into MRS broth and cultured for 24 hours at 150 rpm at 37 ° C. in a shaker to obtain a culture medium.

Ultrasonic Hydrothermal Fermentation Extract

Moringa leaves dried in an oven at 60 ° C. for 48 hours and water were mixed at a weight ratio of 1: 20, put into a sonicator (JAC Ultrasinic, Hwaseng, Korea), and then ultrasonicated (40 kHz, 250 W) at 60 ° C. After extracting for 5 minutes, the extract was centrifuged at 1,000 rpm for 5 minutes to recover the supernatant, thereby obtaining an ultrasonic hot water extract of Moringa. After cooling the obtained Moringa ultrasonic hot water extract at room temperature, the Moringa ultrasonic hot water extract and the Lactobacillus plantarum SM4 culture medium were mixed at a volume ratio of 1: 2 to adjust the pH to 6.95 to 7.05, and then 1% by weight of sugar was added. Additionally, fermentation was performed at 37° C. for 48 hours. After 48 hours, cells were disrupted with a homogenizer (HG-15A, DAIHAN, Korea), adjusted to pH 4.78±0.05, enzymatically digested at 45 ° C for 48 hours, and then centrifuged to recover the supernatant to obtain Moringa fermented extract. did

Example 2. Hot water fermentation extract_Omission of ultrasonic waves

broth

Lactobacillus plantarum ( Lactobacillus plantarum ) 1% SM4 was inoculated into MRS broth and cultured for 24 hours at 150 rpm at 37 ° C. in a shaker to obtain a culture medium.

hydrothermal fermentation extract

Moringa leaves dried in an oven at 60 ° C. for 48 hours and water were mixed at a weight ratio of 1: 20, extracted at 80 ° C. for 50 minutes, and then the extract was centrifuged at 1,000 rpm for 5 minutes to recover the supernatant to obtain Moringa hot water extract. did After cooling the obtained Moringa hot water extract at room temperature, the Moringa hot water extract and the Lactobacillus plantarum SM4 culture medium were mixed in a volume ratio of 1: 2 to adjust the pH to 6.95 to 7.05, and then 1% by weight of sugar was added. Fermentation was carried out at 37 °C for 48 hours. After 48 hours, cells were disrupted with a homogenizer (HG-15A, DAIHAN, Korea), pH was adjusted to 4.78 ± 0.05, enzymatic digestion was performed at 45 ° C for 48 hours, and the supernatant was recovered by centrifugation to obtain Moringa extract. .

Example 3. Moringa direct fermented product

broth

Lactobacillus plantarum ( Lactobacillus plantarum ) 1% SM4 was inoculated into MRS broth and cultured for 24 hours at 150 rpm at 37 ° C. in a shaker to obtain a culture medium.

Direct Fermentation of Moringa

The above culture medium and sterilized (121 ℃, 15 minutes) Moringa leaf powder were mixed at a weight ratio of 20: 1, cultured at 35 ℃ for 48 hours, cell growth and enzymatic degradation were performed in parallel, and centrifugation The supernatant was recovered to obtain a Moringa fermented product.

Comparative Example 1. Ultrasonic hot water extract_fermentation omitted

It is carried out in the same manner as in Example 1, but Moringa leaves and water are mixed at a weight ratio of 1:20, put into a sonicator (JAC Ultrasinic, Hwaseng, Korea), and then ultrasonic waves (40 kHz, 250 W) are used at 60 ° C. After extraction for 30 minutes, the extract was centrifuged at 1,000 rpm for 5 minutes to recover the supernatant, thereby obtaining a Moringa ultrasonic hot water extract in which fermentation was omitted.

Comparative Example 2. Hot water extract_ultrasound and fermentation omitted

Carried out in the same manner as in Example 2, except that Moringa leaves and water were mixed at a weight ratio of 1: 20, extracted at 80 ° C for 50 minutes, and then the extract was centrifuged at 1,000 rpm for 5 minutes to recover the supernatant, thereby omitting ultrasound and fermentation A Moringa hot water extract was obtained.

<Test Example>

Test Example 1. Measurement of cytotoxicity

Cytotoxicity was determined by the method of Moseman (Moseman T., J. Immuno. Methods, 65, 55 (1983)) and Skaper et al. (Skaper S.D., et al., Cell Culture, 2, 17-33 (1990)). MTT ((3-4,5-dimethylthiazol-2yl)-2,5-diphenyl-2H-tetrazolium bromide) ((3-4,5-dimethylthiazol-2yl)-2,5-diphenyl- 2H-tetrazolium bromide) measurement method was used. Human fibroblast HDFs were cultured in 96 well plates. After 12 hours of treating the extracts prepared according to Examples and Comparative Examples, each well was treated with a 5 mg/mL solution of MTT, followed by reaction at 37° C. for 4 hours. After removing the medium, DMSO was added to dissolve the formed formarzan crystals and measured at 595 nm using a microplate reader. Toxicity to cells was expressed as a percentage of the average absorbance value of the control.

In order to investigate the cytotoxicity of the extract in fibroblasts, when the extract was treated at concentrations of 1, 20, and 50 μg/mL, the cytotoxicity was investigated by calculating the degree of change in cell proliferation compared to the control DMSO treatment alone.

division Concentration (μg/ml) 0 One 20 50 Example 1 95.1 94.8 93.6 93.0 Example 2 94.9 94.0 93.7 93.1 Example 3 93.9 93.8 92.6 92.3 Comparative Example 1 94.0 93.5 92.7 92.8 Comparative Example 2 93.6 93.0 92.8 92.4

As shown in Table 1 above, it was confirmed that both the fermented Moringa extract prepared according to Examples 1 to 3 of the present invention and the Moringa extracts of Comparative Examples 1 to 2 had cell viability of 90% or more and no cytotoxicity.

Test Example 2. Measurement of total polyphenol content, total flavonoid content and DPPH scavenging ability

2-1. Total polyphenol content (TPC): TPC was measured by modifying the Folin-Denis method, and polyphenol compounds were determined by adding folin-ciocalteu's phenol solution (Folin &Ciocalteu'sphenol; Sigma-Aldrich, USA) to the sample. The principle was a reaction in which it was reduced by and developed a blue color. 0.2 N FC solution was added to 0.14 mL of the sample, left for 10 minutes, and then 0.56 mL of 7.5% Na ₂ CO ₃ was added and reacted for 1 hour, and the absorbance value was measured at 756 nm. Gallic acid (Sigma-Aldrich, USA) was used as a standard material, and the unit was expressed as mg gallic acid equivalent (GAE)/g dry weight (DW) compared with the prepared gallic acid calibration curve.

2-2. Total flavonoid content (TFC): TFC was used by modifying the method of Zhishen et al. TFC was measured by measuring absorbance based on the principle that when alkali is applied to flavonoids, they develop yellow color. After adding 2.5 mL of distilled water and 1.5 mL of 99.5% (v/v) ethanol to 0.5 mL of each sample, 0.1 mL of 1 M potassium acetate and 0.1 mL of 10% aluminum chloride were added, stirred, and allowed to stand at room temperature for 30 minutes. Absorbance was measured at 415 nm, and quercetin (Sigma-Aldrich, Minneapolis, USA) was diluted to 25, 50, 100, and 200 ug/mL to obtain a calibration curve, and the flavonoid content was mg quercetin equivalent (QE)/g dry matter (DM) indicated by

2-3. DPPH scavenging ability (%): Electron donating ability was measured by modifying Blois' method, and DPPH (2,2-Diphenyl-1-picrylhydrazyl, Sigma -Aldrich) The reducing power of the sample was measured through the scavenging ability. After adding 1.25 mL of DPPH solution to 0.25 mL of the sample and reacting in the dark for 20 minutes, the absorbance was measured at 517 nm. did

[Equation 1]

DPPH radical scavenging activity (%)={1-(Abs(test)-Abs(color))/Abs(control)}X100

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 total polyphenols
(mg GAE/g DW) 45.85±0.05 43.18±0.02 33.24±0.04 31.55±0.07 30.32±0.06 total flavonoids
(mg QE/g DM) 5.70±0.06 3.15±0.08 2.62±0.04 0.94±0.01 0.64±0.05 DPPH scavenging activity (%) 89.85±0.76 70.46±0.53 61.55±1.01 43.18±0.71 42.52±0.87

As shown in Table 2 above, the Moringa fermented extract prepared according to Example 1 of the present invention has a high total polyphenol content and total flavonoid content compared to Examples 2, 3, and Comparative Examples 1 and 2, and has a high DPPH scavenging ability. This excellent thing was confirmed.

That is, it can be seen that the fermented Moringa extract prepared according to Example 1 of the present invention has an excellent antioxidant effect compared to other groups.

Test Example 3. Tyrosinase and Collagenase Activity Inhibition

3-1. Inhibition of tyrosinase activity: Inhibition of tyrosinase activity was performed by modifying Flurkey's method. A buffer was prepared by dissolving 0.8039 g of sodium phosphate monobasic anhydrous and 0.9511 g of sodium phosphate dibasic anhydrous in 100 mL of distilled water and adjusting the pH to 6.8. With the prepared buffer, substrate 10 mM 3,4-dihydroxy phenylanin (I-dopa) (20 mg/mL) and enzyme 1250 unit tyrosinase were prepared, and 1250 unit tyrosinase was diluted 10 times in distilled water. As a positive control, kojic acid (2 mg/mL) was prepared. 0.4 mL of buffer, 0.2 mL of substrate, 0.2 mL of sample, and 0.2 mL of enzyme were sequentially added to a 2 mL microtube, stirred, and reacted at 25 °C for 30 minutes. After the reaction, absorbance was measured at 475 nm.

[Equation 2]

Tyrosinase inhibition rate (Inhibitory activity, %) = [1-Sample OD/Control OD]*100

3-2. Collagenase Activity Inhibition: Collagenase activity inhibition was measured by modifying the method of Wusch and Heidrich. The pH of the buffer was adjusted to 7.5 by adding 1 M Hcl to a mixture of 0.1 M tris and 4 mM cacl ₂ . The substrate 4-phenylazobenzyloxycarbonyl-Pro-Leu-Gly-Pro-D-Arg (1.2 mg/mL) and the enzyme collagenase (0.4 mg/mL) were prepared in the prepared buffer, and the positive control L-ascorbic acid was extracted from the high-liquid ratio of the sample. It was manufactured according to. After adding distilled water and L-ascorbid acid instead of samples in the negative and positive control groups, 0.05 mL of the sample extracted according to conditions in the microtube, 0.075 mL of enzyme and 0.125 mL of substrate were added in order, stirred, and reacted at 37 ° C for 30 minutes. made it After the reaction, 0.25 mL of 20% citric acid was added to stop the reaction, and then 1.2 mL of ethyl acetate was added, followed by stirring at 120 rpm for 10 minutes. After centrifugation, only the supernatant was separated and absorbance was measured at 320 nm.

[Equation 3]

Collagenase inhibition rate (Inhibitory activity, %) = [1-Sample OD/Control OD]*100

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Tyrosinase inhibition rate (%) 75.67±1.90 61.45±1.24 54.17±1.68 40.66±1.75 37.52±2.10 Collagenase inhibition rate (%) 63.07±2.11 50.11±1.15 42.37±1.57 10.18±2.00 7.16±1.02

As shown in Table 3 above, the Moringa fermented extract prepared according to Example 1 of the present invention has a high tyrosinase inhibition rate and collagenase inhibition rate compared to Examples 2, 3 and Comparative Examples 1 to 2 Confirmed.

Examples of formulations of compositions containing the extract of the present invention are described below, but the present invention is not intended to limit them, but is intended to be specifically described.

Formulation Example 1: Preparation of powder

20 mg of extract powder of Example 1

Lactose 100 mg

Talc 10 mg

A powder is prepared by mixing the above ingredients and filling them in an airtight bag.

Formulation Example 2: Preparation of tablets

10 mg of extract powder of Example 1

Corn Starch 100 mg

Lactose 100 mg

Magnesium stearate 2 mg

After mixing the above ingredients, tablets are prepared by tableting according to a conventional tablet manufacturing method.

Formulation Example 3: Preparation of capsule formulation

10 mg of extract powder of Example 1

3 mg of crystalline cellulose

Lactose 14.8 mg

Magnesium stearate 0.2 mg

Capsules are prepared by mixing the above ingredients and filling them into gelatin capsules according to a conventional capsule preparation method.

Formulation Example 4: Preparation of granules

1,000 mg of extract powder of Example 1

Appropriate amount of vitamin mixture

Vitamin A Acetate 70 μg

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

Vitamin B6 0.5 mg

Vitamin B12 0.2 μg

Vitamin C 10 mg

10 μg of biotin

Nicotinamide 1.7 mg

Folic acid 50 μg

Calcium Pantothenate 0.5 mg

Appropriate amount of mineral mixture

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

Calcium Carbonate 100 mg

Magnesium Chloride 24.8 mg

The composition ratio of the above vitamin and mineral mixture is a mixture of ingredients suitable for health functional food in a preferred embodiment, but the mixing ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health functional food manufacturing method. Next, granules can be prepared and used in the preparation of health functional food compositions according to conventional methods.

Formulation Example 5: Preparation of beverage formulation

1,000 mg of extract powder of Example 1

Citric Acid 1,000 mg

100 g of oligosaccharides

2 g plum concentrate

1 g of taurine

Add purified water to total 900 mL

After mixing the above components according to the usual beverage manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and collected in a sterilized 2 L container, sealed and sterilized, and then refrigerated. It is used for preparing a functional beverage composition.

Preparation examples of cosmetic compositions suitable for application of the present invention will be presented.

Preparation Example 6: Lotion

Table 4 below shows preparation examples of lotion among cosmetics containing the fermented extract of Example 1.

ingredient Content (% by weight) Extract of Example 1 5.0 glycerin 6.0 1,3-butylene glycol 3.0 PEG 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 balance Sum 100

Preparation Example 7: Lotion

Examples of preparation of a lotion among cosmetics containing the fermented extract of Example 1 are shown in Table 5 below.

ingredient Content (% by weight) Extract of Example 1 3.0 propylene glycol 6.0 glycerin 4.0 triethanolamine 1.2 Tocopheryl Acetate 3.0 liquid paraffin 5.0 squalane 3.0 macadamia 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 balance Sum 100

Preparation Example 8: Nutrition Cream

Examples of preparation of nutritional cream among cosmetics containing the fermented extract of Example 1 are shown in Table 6 below.

ingredient Content (% by weight) Extract of Example 1 1.0 Pro-type glycerin monostearate 1.5 cetearyl alcohol 1.5 stearic acid 1.0 polysorbate 60 1.5 Sorbitan Stearate 0.6 isostearyl isostearate 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 balance Sum 100

Preparation Example 9: Essence

Examples of preparation of essence among cosmetics containing the fermented extract of Example 1 are shown in Table 7 below.

ingredient Content (% by weight) Extract of Example 1 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 balance Sum 100

Preparation Example 10: Emulsion for mask pack

Table 8 shows examples of preparation of emulsions for mask packs among cosmetics containing the fermented extract of Example 1.

ingredient Content (% by weight) Extract of Example 1 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 balance Sum 100

Claims (5)

A cosmetic composition for skin whitening and wrinkle improvement, characterized in that it contains a fermented Moringa extract as an active ingredient. The cosmetic composition according to claim 1, wherein the fermented Moringa extract is a fermented extract obtained by fermenting a solvent extract of Moringa with a strain. The method of claim 2, wherein the strain is Lactobacillus plantarum , Bacillus tequilensis , Lactobacillus sakei , Leuconostoc mesenteroides , and Lactobacillus Buchneri ( Lactobacillus buchneri ) A cosmetic composition, characterized in that at least one selected from the group consisting of. The cosmetic composition according to claim 2, wherein the Moringa solvent extract is treated with an ultrasonicator having a frequency of 20 to 50 kHz and a power of 50 to 700 W for 5 to 60 minutes. Health functional food for skin whitening and wrinkle improvement, characterized in that it contains Moringa fermented extract as an active ingredient.