KR20230147236A - Cosmetic compositions including Caulerpa lentillifera extracts fermented by lactic acid bacteria - Google Patents

Abstract

The present invention relates to a functional cosmetic composition containing a lactic acid bacteria fermentation product of a sea grape ( Caulerpa lentillifera ) extract. The lactic acid bacteria fermentation product of a sea grape extract according to the present invention is non-toxic and has antioxidant, photoaging prevention, wrinkle improvement, and anti-inflammatory properties. Since it has a significant effect on whitening and moisturizing effects, it can be useful as an active ingredient in functional cosmetic compositions.

Description

Functional cosmetic composition including lactic acid bacteria fermented from sea grape extract {Cosmetic compositions including Caulerpa lentillifera extracts fermented by lactic acid bacteria}

The present invention relates to a functional cosmetic composition containing a lactic acid bacteria fermentation product of sea grape ( Caulerpa lentillifera ) extract.

Sea grape ( Caulerpa lentillifera ) is a type of seaweed in the genus Jade vine that lives in Okinawa, Japan, the Philippines, and Vietnam, and is also called Sea Grape or Green Caviar. It is one of the five seaweed delicacies eaten by Okinawa people and is also famous as a longevity food for Okinawa island residents. Sea grapes are an alkaline food and are a treasure trove of various minerals, vitamins, and dietary fiber, alginic acid. They purify the blood, suppress the production of free radicals and lipid peroxides, and help smooth excretion and bowel movements of waste. It is known to contain about 10% protein and about 30-40% carbohydrates.

Sea grapes are not only a healthy food that is fun to eat, but in Japan, they are considered beneficial to skin health because they are rich in minerals such as iron, calcium, magnesium, and iodine that help maintain skin elasticity. In addition, sea grapes are rich in hyaluronic acid, a common ingredient in skin care products such as lotions, and have various benefits ranging from skin healing to wound recovery and cell migration. It is rich in dietary fiber and is a low-calorie food with only 4 calories per 100g, making it popular among consumers who are conscious of health and beauty.

Most of the existing cosmetics using sea grapes contained sea grape extract, but the physiological activity of the sea grape extract added to cosmetics was not very high, so the functionality was low.

Accordingly, the present inventor confirmed that the antioxidant, photoaging prevention, wrinkle improvement, anti-inflammatory, whitening and moisturizing effects of the fermented product obtained by fermenting sea grape extract with lactic acid bacteria were significantly improved, and completed the present invention.

Public Patent Publication No. 10-2016-0036123

The purpose of the present invention is to provide a cosmetic composition characterized by antioxidant, photoaging prevention, wrinkle improvement, anti-inflammatory, whitening and moisturizing effects.

In order to achieve the above purpose,

The present invention includes a lactic acid bacteria fermentation product of sea grape ( Caulerpa lentillifera ) extract,

Provided is a cosmetic composition characterized by antioxidant, photoaging prevention, wrinkle improvement, anti-inflammatory, whitening and moisturizing effects.

The lactic acid bacteria include Lactobacillus plantarum BN41 (accession number KFCC11919P), Lactobacillus paraplantarum (accession number KFCC11918P), Lactovacillus brevis (accession number KFCC11921P ), Lactobacillus plantarum, Lactovacillus brevis, Leuconostoc mesenteroides, Bifidobacterium longum, and Lactobacillus rhamnosus. , Lactobacillus paracasei, Saccharomyces exiguus, Lactobacillus acidophilus, Bifidobacterium animalis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactococcus diacetylactis, Lactococcus lactis, Streptococcus thermophilus, Saccharomyces cerevisiae, Rhodopseudomonas palustris, Saccharomyces fragilis, Aspergilus niger, Bacillus stearothermophilus, Acetobacter xylinum, etc. Can be used alone or in combination of two or more types.

Preferably, the lactic acid bacteria may be Lactobacillus plantarum BN41 (accession number KFCC11919P).

The cosmetics are manufactured in the form of lotions, emulsions, creams, skins, lotions, serums, essences, emulsions, powders, cosmetic ointments, sprays, gels, packs, cleansers, soaps, shampoos, rinses, bath salts, detergents, and conceal sticks. It can be used, but is not limited to this.

The lactic acid bacteria fermentation product of the sea grape extract according to the present invention is not toxic and has significant effects on antioxidant, photoaging prevention, wrinkle improvement, anti-inflammatory, whitening and moisturizing effects, so it can be useful as an active ingredient in functional cosmetic compositions.

Figure 1 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the cytotoxicity of (14917 fermented product).
Figure 2 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the photoaging protection activity of 14917 fermented product).
Figure 3 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the collagen production rate of 14917 fermented product.
Figure 4 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of MMP-1 expression of (14917 fermented product).
Figure 5 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of PGE2 (Prostaglandin E2) expression of 14917 fermented product.
Figure 6 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of tyrosinase activity of (14917 fermented product).
Figure 7 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the amount of hyaluronic acid produced in (14917 fermented product).

Hereinafter, the present invention will be described in detail.

cosmetic composition

The present invention provides a cosmetic composition containing an active substance.

The cosmetic compositions include, for example, solutions, gels, solid or pasty anhydrous products, emulsions obtained by dispersing the oil phase in the water phase, suspensions, microemulsions, microcapsules, microgranules, or ionic (liposome) and non-ionic vesicular dispersants. It may be in the form of . More specifically, it is provided in the form of lotion, emulsion, cream, skin, lotion, serum, essence, emulsion, powder, cosmetic ointment, spray, gel, pack, cleanser, soap, shampoo, rinse, bath salt, cleanser, or concealer stick. It can be. Additionally, it can be manufactured in the form of foam or in the form of an aerosol composition further containing compressed propellant.

In addition to the active substances of the present invention, the cosmetic composition contains fatty substances, organic solvents, solubilizers, thickeners and gelling agents, softeners, antioxidants, suspending agents, stabilizers, foaming agents, fragrances, surfactants, Commonly used in water, ionic or non-ionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blocking agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or in cosmetics. It may contain auxiliaries commonly used in the cosmetic field, such as any other ingredients.

In a cosmetic composition containing the active substance of the present invention, the active substance of the present invention may be added in an amount of 0.1 to 50% by weight, preferably 1 to 10% by weight, in a cosmetic composition that is usually contained.

When the active substance of the present invention is used as an external skin agent, fatty substances, organic solvents, solubilizers, thickeners and gelling agents, softeners, antioxidants, suspending agents, stabilizers, foaming agents, fragrances, and surfactants are added. , water, ionic or non-ionic emulsifiers, fillers, sequestering agents and chelating agents, preservatives, vitamins, blocking agents, humectants, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or in external preparations for the skin. It may contain adjuvants commonly used in the field of dermatology, such as any other ingredients used. Additionally, the ingredients may be introduced in amounts commonly used in the field of dermatology.

Hereinafter, the present invention will be described in more detail through the following examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples.

<Example 1> Sea grapes ( Caulerpa lentillifera ) Production of fermented lactic acid bacteria (KFCC 11919P) extract

1-1. Preparation of sea grape extract

100g of dried sea grape powder and 900mL of distilled water were weighed and placed in an extraction device, followed by hot water extraction at 100°C for 24 hours. Sea grape extract was prepared by filtering the extraction solution through filter paper.

1-2. Preparation of medium for fermentation

A medium was prepared by adding 0.5% of yeast extract, 1% of peptone, 2% of glucose, 0.01% of magnesium sμLfate, 0.005% of manganese sμLfate, 0.2% of potassium phosphate, and 0.1% of tween80 to the Rhodiola rhodiola hot water extract and sterilizing it.

1-3. Production of fermented product from sea grape extract

The medium prepared in 1-2 above is inoculated with 1x10 ⁵ CFU/mL to 1x10 ¹³ CFU/mL of Lactobacillus plantarum BN41 (KFCC 11919P) as a lactic acid bacteria strain along with the sea grape extract prepared in 1-1. Preferably, 1x10 ⁵ CFU/mL to 1x10 ⁷ CFU/mL can be inoculated.

At this time, in addition to Lactobacillus plantarum BN41 (KFCC 11919P), Lactobacillus paraplantarum (KFCC 11918P) or other lactic acid bacteria can be used as the lactic acid bacteria strain.

In the step of lactic acid bacteria inoculation and anaerobic culture, the cultured lactic acid bacteria were inoculated at a concentration of 3 (%, v/v), and then cultured anaerobically at 30 ℃ to 45 ℃ for 3 to 4 days to produce a fermented product of sea grape extract. Manufactured.

1-4. Production of experimental samples

After fermentation was completed, the lactic acid bacteria were disrupted by ultrasonic treatment for 60-120 minutes in an ultrasonic processor, then centrifuged, and only the supernatant was freeze-dried and used as an experimental sample.

<Comparative Example 1> Sea grapes ( Caulerpa lentillifera ) Extract preparation

100 g of sea grape powder and 900 mL of distilled water were weighed, placed in an extraction device, and subjected to hot water extraction at 100°C for 24 hours. The extraction solution was filtered through filter paper to prepare a sea grape extract as Comparative Example 1.

<Comparative Example 2> Sea grapes ( Caulerpa lentillifera ) Production of fermented product of lactic acid bacteria (ATCC 14917) extract

The fermentation product was prepared in the form of a powder in the same manner, except that Lactobacillus plantarum (accession number ATCC 14917) was used instead of Lactobacillus plantarum BN41 (accession number KFCC 11919P) used in Example 1.

<Experimental Example 1> Cytotoxicity evaluation

cell culture

CCD986-sk, one of the human skin cell lines, was cultured in Dulbecco's modified Eagel' medium supplemented with 10% fetal bovine serum. The cells were cultured in a culture dish and cultured in a 5% CO ₂ incubator at 37°C while changing the medium every two days. Raw cells, a macrophage cell line, were also cultured in the same manner as above.

Cytotoxicity evaluation

The human skin cell line (CCD986-sk) was inoculated into a 48-well plate at a concentration of 1 × 10 ⁴ cells/well, and the examples and comparative samples were inoculated at concentrations of 1%, 0.5%, and 0.25% (w/w), respectively. After administration, cell viability was analyzed using thiazolyl blue tetrazolium bromide (MTT) using cells cultured without substance administration for 24 hours as a negative control.

Figure 1 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the cytotoxicity of (14917 fermented product).

As shown in Figure 1, cytotoxicity was not observed at all concentrations in Example 1, Comparative Example 1, and Comparative Example 2, confirming that they are safe as active ingredients in cosmetics.

<Experimental Example 2> Antioxidant activity evaluation

The antioxidant activity test was conducted to measure DPPH scavenging activity. Add 0.5 mL of 0.5 mM DPPH solution (Abs, EtOH soln.) to a test tube into which 1 mL of ethanol, 1% (w/w) concentration aqueous solution for each of the samples of Examples and Comparative Examples, and 990 μL of 100 mM sodium acetate buffer (pH 5.5) were dispensed and stirred. After inducing the reaction in the dark for 5 minutes, the concentration of remaining radicals was measured at 517 nm using a spectrophotometer. The absorbance values of the experimental and control groups were calculated by substituting As and Ac into Equation 1 below, respectively.

[Equation 1]

Sample name DPPH free radical scavenging ratio (%) Trolox (positive control) 50% Example 1
(Sea grape KFCC 11919P fermented product) 48.55% Comparative Example 1
(Sea grape extract) 30.12% Comparative Example 2
(Sea grape ATCC 14917 fermented product) 35.64%

As shown in Table 1, it can be seen that Example 1 exhibits significantly higher antioxidant activity than Comparative Examples 1 and 2.

<Experimental Example 3> Evaluation of photoaging protection efficacy against ultraviolet rays

To determine whether human skin cells can be protected from ultraviolet rays, the following experiment was performed.

Specifically, the human skin cell line (CCD986-sk) was cultured in DMEM medium containing 10% bovine serum, and all cultures were performed in an incubator at 37°C and 5% CO ₂ . Next, the cultured CCD986-sk cell line was treated with trypsin to create a single cell suspension, and then 1×10 ⁴ cells were distributed into 6-wells and cultured for 24 hours. Afterwards, the medium was exchanged for DMEM containing no bovine serum and cultured for another 24 hours, and then the samples of the examples and comparative examples were added at concentrations of 1%, 0.5%, and 0.25% (w/w), respectively, and incubated for 24 hours. Cultured. Afterwards, it was washed with phosphate buffer solution (PBS) and irradiated with UVB at a concentration of 200 mJ/cm ² in the presence of PBS. Cells that were not treated with the sample were cultured in the same manner as a control.

24 hours after ultraviolet irradiation, 3-[4,4-dimethylazol-2-yl]-2,5-diphenyltetrazolium bromide ( MTT) solution was added and incubated at 37°C for 4 hours. After adding and dissolving DMSO, the optical density (OD) of the formed formazan die was measured at a wavelength of 540 nm using an ELISA reader. The OD value of cells that were not irradiated with ultraviolet rays was calculated as 100%, and the relative value was expressed as the number of cell survivals to evaluate photoaging protection activity. The results are shown in Figure 2.

Figure 2 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the photoaging protection activity of 14917 fermented product).

As shown in Figure 2, in the case of the control group (UVB) in which the sample was not treated, it can be seen that cell viability falls below 50% upon treatment with ultraviolet rays, whereas in the test in which the samples of Example 1 and Comparative Example 1 were treated The group showed improved cell viability compared to the control group, and in particular, Example 1 showed a significant improvement in cell viability compared to Comparative Examples 1 and 2. This result means that the fermented product of the sea grape extract according to Example 1 has a significant effect on protecting skin cells against ultraviolet rays.

<Experimental Example 4> Evaluation of collagen production rate

In order to confirm whether the amount of collagen production, which is involved in skin elasticity, can be increased, the following experiment was performed.

Specifically, the human skin cell line (CCD986-sk) was cultured in DMEM medium containing 10% bovine serum, and all cultures were performed in an incubator at 37°C and 5% CO ₂ . Next, the cultured CCD986-sk cell line was treated with trypsin to create a single cell suspension, and then 1×10 ⁴ cells were distributed into 6-wells and cultured for 24 hours. Afterwards, the medium was exchanged for DMEM containing no bovine serum and cultured for another 24 hours, and then the samples of the examples and comparative examples were added at concentrations of 1%, 0.5%, and 0.25% (w/w), respectively, and incubated for 24 hours. Cultured. Cells that were not treated with the sample were cultured in the same manner as a control. After culturing for 24 hours, the medium was taken and the amount of collagen in each treatment group was measured and compared with the untreated control using the Protocollagen Type 1 c-peptide EIA kit (TAKARA), and is shown in Figure 3.

Figure 3 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the collagen production rate of 14917 fermented product.

As shown in Figure 3, in the case of Comparative Example 1 and Comparative Example 2, there was no significant difference from the control, while in the case of Example 1, a significant improvement in collagen production rate was confirmed.

<Experimental Example 5> Evaluation of efficacy of inhibiting collagenase (Matrix metalloproteinase-1, MMP-1) expression

Skin cells increase the expression of MMP-1 (Matrix metalloproteinase-1) due to exposure to ultraviolet rays, and MMP-1 is well known to decompose collagen in the skin. In this experimental example, the efficacy of inhibiting the expression of collagenase (Matrix metalloproteinase-1, MMP-1) induced by ultraviolet irradiation was evaluated.

Specifically, the human skin cell line (CCD986-sk) was cultured in DMEM medium containing 10% bovine serum, and all cultures were performed in an incubator at 37°C and 5% CO ₂ . Next, the cultured CCD986-sk cell line was treated with trypsin to create a single cell suspension, and then 1×10 ⁴ cells were distributed into 6-wells and cultured for 24 hours. Afterwards, the medium was exchanged for DMEM containing no bovine serum and cultured for another 24 hours, and then the samples of the examples and comparative examples were added at concentrations of 1%, 0.5%, and 0.25% (w/w), respectively, and incubated for 24 hours. Cultured and UVB irradiated. Next, the culture medium was collected, and MMP-1 expression level was measured using Merck's QIA55 MMP-1, ELISA Kit.

Figure 4 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of MMP-1 expression of (14917 fermented product).

As shown in Figure 4, it can be seen that MMP-1 expression is significantly increased in the group treated with ultraviolet rays (UVB) without treating the sample, and in the case of Comparative Examples 1 and 2, the inhibition rate of MMP-1 expression is slight. On the other hand, in the case of Example 1, it can be confirmed that there is a significant effect on the inhibition rate of MMP-1 expression.

<Experimental Example 6> Evaluation of anti-inflammatory efficacy

RAW 264.7, a macrophage cell line, was dispensed into a 48-well plate at 1 × 10⁴ cells/well and cultured in an incubator at 37°C and 5% CO₂ for 24 hours. After 24 hours, the samples of Examples and Comparative Examples were treated with concentrations of 1%, 0.5%, and 0.25% (w/w), and after further culturing, 200 ng of LPS (Lipopolysaccharide) was administered per well to induce an inflammatory response. Afterwards, 150 μL of the culture medium was transferred to a 96-well plate coated with PGE2 (Prostaglandin E2), 50 μL of primary antibody solution was dispensed, and cultured for 1 hour in a shaking incubator at room temperature. Then, 50 μL of PGE2 conjugate was added and further cultured for 2 hours in a shaking incubator at room temperature. Afterwards, each well was washed with PBS solution, and then 200 μL of substrate solution was added and incubated for 30 minutes in the dark. Finally, 100 μL of stop solution was added to terminate the reaction, and the absorbance was measured using a microplate reader at 450 nm. The negative control group was set as normal cells treated with the same amount of LPS.

Figure 5 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of PGE2 (Prostaglandin E2) expression of 14917 fermented product.

As shown in Figure 5, the negative control group in which an inflammatory response was induced with LPS showed a significant increase in PGE2 expression, and in the case of Comparative Examples 1 and 2, there was a tendency to slightly decrease PGE2 expression. On the other hand, in Example 1, it can be seen that PGE2 expression is significantly reduced. This result means that the fermented product of the sea grape extract according to Example 1 has excellent anti-inflammatory efficacy.

<Experimental Example 7> Whitening efficacy evaluation

To confirm whitening efficacy, the inhibition rate of tyrosinase activity was evaluated.

Specifically, tyrosinase derived from mushrooms was dissolved at 2000 units/mL in 0.1M phosphate buffer solution and cryopreserved, and L-3,4-dihydroxyphenylalanine (L-DOPA) was used as a substrate. It was prepared and analyzed immediately beforehand.

The rate of inhibition of tyrosinase activity was determined by adding tyrosinase (78 units/mL) and 1/15M phosphate buffer solution together and reacting at 25°C for 5 minutes, and samples of Examples and Comparative Examples were mixed at concentrations of 1%, 0.5%, and 0.25% (w/w). was administered, and arbutin was used as a positive control group. Next, L-DOPA was added and the absorbance was measured at 475 nm for 10 minutes, and then the tyrosinase inhibition rate (%) was calculated from the following equation.

Tyrosinase activity inhibition rate (%)=[(A-B)-(C-D)/(A-B)]x100

A: Absorbance at 475nm of control group without sample

B: Absorbance at 475nm of sample and control without enzyme

C: Absorbance at 475nm of the experimental group containing the sample and enzyme

D: Absorbance at 475nm of control without enzyme

Figure 6 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the inhibition rate of tyrosinase activity of (14917 fermented product).

As shown in Figure 6, compared to 100% of the tyrosinase activity of the normal control group, the positive control group treated with arbutin showed tyrosinase activity of about 56%, and the tyrosinase activity inhibition rate was about 44%, in both Examples and Comparative Examples. The effect of inhibiting tyrosinase activity was shown. In particular, the tyrosinase activity inhibition rate of Example 1 was significantly superior to that of Comparative Examples 1 and 2, and in the case of Example 1, it was confirmed that the whitening effect was superior to that of arbutin, a positive control, at a treatment concentration of 1%.

<Experimental Example 8> Moisturizing efficacy evaluation

To confirm the moisturizing effect, the production amount of the most commonly used hyaluronic acid (HA) was measured.

Human skin cell line (CCD986-sk) was seeded in a 6-well plate at a concentration of 2×10 ⁵ /mL, cultured for 24 hours, and the medium was replaced with serum-free DMEM, and the samples of Examples and Comparative Examples were mixed at 1%, 0.5%, and 0.25%. Treated at % (w/w) concentration. 24 hours after sample treatment, the medium was recovered, centrifuged at 15,000xg for 5 minutes, and the supernatant was measured using the HA-ELISA kit using the method provided by the manufacturer for relative comparison with the untreated control group. The amount is shown in Figure 7.

Figure 7 shows Example 1 (sea grape KFCC 11919P fermented product), Comparative Example 1 (sea grape extract), Comparative Example 2 (sea grape ATCC) This is a graph evaluating the amount of hyaluronic acid produced in (14917 fermented product).

As shown in Figure 7, when compared to the control group that was not treated with any sample, there was no significant difference in the amount of hyaluronic acid produced in the sample treatment group of Comparative Example 1 compared to the control group, whereas in the sample treatment group of Example 1, hyaluronic acid was produced It was confirmed that the production amount was significantly improved. This result means that the fermented sea grape extract according to Example 1 has excellent efficacy in moisturizing the skin.

Manufacturing example of cosmetics

The active substance according to the present invention can be manufactured into various types of cosmetics depending on the purpose. The following is an example of a manufacturing method of some cosmetics containing the active substance according to the present invention as an active ingredient, and the present invention is not limited thereto.

<Cosmetic Preparation Example 1> Preparation of flexible lotion

Active substance 10.0 parts by weight

1,3-butylene glycol 1.00 parts by weight

Disodium EDTA 0.05 parts by weight

allantoin 0.10 parts by weight

Dipotassium glycyrrhizate 0.05 parts by weight

citric acid 0.01 parts by weight

Sodium Citrate 0.02 parts by weight

Glycereth-26 1.00 parts by weight

arbutin 2.00 parts by weight

Hydrogenated Castor Oil 1.00 parts by weight

ethanol 30.0 parts by weight

preservative a very small amount

coloring agent a very small amount

flavoring agent a very small amount

Purified water remaining amount

<Cosmetic Preparation Example 2> Preparation of nutritional cream

Active substance 10.0 parts by weight

1,3-butylene glycol 7.00 parts by weight

glycerin 1.00 parts by weight

D-Panthenol 0.10 parts by weight

plant extract 3.20 parts by weight

Magnesium Aluminum Silicate 0.30 parts by weight

PEG-40 stearate 1.20 parts by weight

stearic acid 2.00 parts by weight

Polysorbate 60 1.50 parts by weight

Lipophilic glyceryl stearate 2.00 parts by weight

Sorbitan sesquioleate 1.50 parts by weight

Cetearyl alcohol 3.00 parts by weight

mineral oil 4.00 parts by weight

squalane 3.80 parts by weight

Carlylic/capric triglyceride 2.80 parts by weight

vegetable oil 1.80 parts by weight

Dimethicone 0.40 parts by weight

Dipotium glycyrrhizate a very small amount

allantoin a very small amount

Sodium Hyaluronate a very small amount

Tocopheryl Acetate Appropriate amount

Triethanolamine Appropriate amount

preservative Appropriate amount

flavoring agent Appropriate amount

Purified water remaining amount

So far, the present invention has been examined focusing on its preferred embodiments. A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is set forth in particular in the claims rather than the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (4)

Containing a lactic acid bacteria fermentation product of sea grape ( Caulerpa lentillifera ) extract,
A cosmetic composition characterized by antioxidant, photoaging prevention, wrinkle improvement, anti-inflammatory, whitening and moisturizing effects.
According to paragraph 1,
The lactic acid bacteria include Lactobacillus plantarum BN41 (accession number KFCC11919P), Lactobacillus paraplantarum (accession number KFCC11918P), Lactovacillus brevis (accession number KFCC11921P ), Lactobacillus plantarum, Lactovacillus brevis, Leuconostoc mesenteroides, Bifidobacterium longum, and Lactobacillus rhamnosus. , Lactobacillus paracasei, Saccharomyces exiguus, Lactobacillus acidophilus, Bifidobacterium animalis, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactococcus diacetylactis, Lactococcus lactis, Streptococcus thermophilus, Saccharomyces cerevisiae, Rhodopseudomonas palustris, Among Saccharomyces fragilis, Aspergilus niger, Bacillus stearothermophilus and Acetobacter xylinum A cosmetic composition characterized by one or more types.
According to paragraph 2,
A cosmetic composition, wherein the lactic acid bacteria are Lactobacillus plantarum BN41 (accession number KFCC11919P).
According to paragraph 1,
The cosmetics are in the form of any one of lotions, emulsions, creams, skins, lotions, serums, essences, emulsions, powders, cosmetic ointments, sprays, gels, packs, cleansers, soaps, shampoos, rinses, bath salts, detergents and concealer sticks. A cosmetic composition characterized in that.