TW201010741A - Cosmetic composition for anti-aging of the skin comprising phaseolus radiatus extract of fermentation-enzyme treatment - Google Patents

Abstract

Provided is a cosmetic composition for skin protection containing Phaseolus radiatus extract of fermentation-enzyme treatment, prepared by fermenting Phaseolus radiatus with Saccharomyces cerevisiae or Lactobacillus and treating thereof with protease as an active ingredient, and a make-up method using the same. The Phaseolus radiatus extract of fermentation-enzyme treatment of the present invention contains higher isoflavone and has activities of increasing skin cell activity, alleviating skin irritation, and accelerating synthesis of skin cell protein such as collagen, so that it brings the effect of improving skin troubles caused by aging and protecting skin as well.

Description

201010741 VI. Description of the Invention: [Technical Field] The present invention relates to a skin anti-aging cosmetic compound containing a fermentation enzyme-treated mung bean extract, in particular to a cosmetic compound containing mung bean yeast or lactic acid bacteria The liquid prepared by the fermentation, and then the active substance obtained by the secondary action of the protein chymase. [Prior Art] According to the influence of aging, various aging changes occur in human skin; in general, as the age increases, the skin becomes dry, loses elasticity, produces crepe and becomes dull. In addition, the skin will become more sensitive to external stimuli and take longer to repair. These aging changes are natural and cannot be completely blocked; however, delaying aging or slowing down aging by some means is possible. So most of the cosmetics, the main purpose is to prevent aging. One of the most effective ways to inhibit skin aging is to add various anti-aging ingredients to a cosmetic. Recently, there is an active ingredient obtained by fermentation, which is used in cosmetics. For example, the fermentation broth using Bacillus subtilis has been used as a fermentation broth. The use of cosmetic compounds, and Bacillus subtilis is used to produce fermented foods, such as fermented soybeans and natto, which are characterized by microbes that decompose or convert irritating ingredients to reduce skin irritation. Therefore, it is generally believed that the fermented product prepared by the microorganism has a positive effect on the skin, so it can be used as a cosmetic compound. In view of this, the inventors have been in the process of designing and developing the actual industry for many years, and tried to improve various skin defects caused by aging. As a result, the inventors confirmed that the yeast or lactic acid bacteria fermentation treatment of mung bean extract 201010741 The invention has excellent antioxidant performance, especially when the mung bean extract is subjected to the re-action of the protein plum, which has an amazing effect on improving skin aging problems such as drying and fine lines, thereby completing the present invention. SUMMARY OF THE INVENTION An embodiment of the present invention provides a cosmetic composition capable of preventing skin aging, comprising a fermentation enzyme-treated mung bean extract. Another embodiment of the present invention provides a cosmetic composition for improving skin fine lines, which comprises a fermentation enzyme-treated mung bean extract. A further embodiment of the present invention provides a cosmetic composition for moisturizing the skin, comprising a fermentation enzyme-treated mung bean extract. Another embodiment of the present invention provides a cosmetic application method for a cosmetic composition, which comprises the steps of applying a fermentation enzyme-treated mung bean extract to the skin to generate accelerated kineproprotein synthesis, promote skin cell activity, and moisturize. utility. In order to achieve the above object, the present invention provides a cosmetic complex which prevents skin aging, which comprises a fermentation enzyme-treated mung bean extract. Further, the present invention provides a cosmetic composition which can improve the skin and fine lines while moisturizing the skin, and contains a fermentation enzyme-treated mung bean extract. In the present invention, mung beans used as an active ingredient in cosmetics are annual plants in the leguminous family. The plant grows in fertile loam (black soil with moderately mixed sand and clay). The climate is mild. The growth height is about 30 to 80 cm. It has elongated stems and vertical veins, and there are about ten knots. A pair of cotyledons and new leaves grow first, followed by three small leaves. Unlike other legume members, mung bean has long been used to treat skin diseases as antipyretics and antidote. According to Dong Yi Bao Jian [a South Korean medical 201010741 ancient books], when the mung bean powder is applied to the face, there will be a cosmetic effect. So far, people still use dry powdered mung bean powder, or mix it with water or bees for facial massage. Or can also be used as food food ^ For example, mix mung bean powder and water, make silk cake, or Linfu powder to make starch colloid, mung bean pancake, mung bean porridge and mung bean sprouts. ~ In the present specification, the so-called mung bean [p h a s e 〇 i u s r a d i a t u s] refers to all organs of the mung bean tree, including seeds [fruits, leaves, flowers, stems and roots], in particular, seeds [fruits]. In the present specification, the term "fermented enzyme-treated mung bean extract" refers to an extract of a mung bean extract obtained by using a smuggling organism to make a preliminary fermentation of green money, and then passing through an extract of egg _ _ 理 理; According to the different fermenting microorganisms, the extract can be extracted from the yeast extract treated with the yeast, and the mung bean extract treated with the lactate fermenting enzyme. Therefore, it is better to use yeast or subtract S as a miscellaneous. When the bacterium is yeast, the extract is a mung bean extract treated with yeast fermentation enzyme, and if lactic acid bacteria are used as the fermentation microorganism, the extract is regarded as a mung bean extract treated with lactic acid fermentation enzyme. The term "fermented enzyme-treated mung bean extract" refers to the extract obtained by the reverse process of the above-mentioned hair shaft-treated mung bean extract manufacturing process, that is, the fermentation step and the enzyme action step are reversed, so the mung bean is first extracted. The substance and the enzyme are then used for fermentation (4). The fermentation is used here. The mother is a true young creature. The nuclear and cytoplasm are separated by the nuclear membrane. Biological], with cell wall, cell membrane, nucleus, granules and granules, etc.; this asexual sham is a proliferation of borrowed buds. 'There are various kinds of _·, some points (four) are not fermented 201010741 == Or budding split to breed, some will form a super-running (baillst °SpQHS) 'substituting ascospores: IΓ=es〕, while others will not be a child. The average yeast is large: 5-10 Hui x5 — 12" Probably the size of the bacteria, the ideal pH of the yeast is 4 · 5 - π; · ς phase and + private 1 ^ ^ # _ 5 5, but can survive in the range of acidity 1 - 10. Compared to bacteria Yeast is stronger than can, and it can survive for 12 hours under the acidic environment of test 1. Therefore, if the acidity of the standard is adjusted to 3 · 5-3 · 8, the bacterial contamination can be prevented. ^ Φ The ideal growth temperature of different fermented strains is different. In general, yeast grows well in the range of 20 to 25 degrees Celsius, and it is known that the yeast will sew at 50 degrees or more. However, this situation Can be overcome, as long as it is added directly to the temperature or higher temperature in the culture solution, It can be a growth factor. Saccharomyces cerevisiae (saccharic Qmy ces cerevisiae) will be killed at a temperature of 40 degrees Celsius or above, but when the culture solution is added with ergosteroi and oleic acid When they can survive, the yeast cells themselves are single-celled plants, rich in protein and minerals. In this invention, the yeast that is more suitable for the fermentation of mung bean is the alcoholic yeast [

Saccharomyces cerevisiae]. The lactic acid bacteria used for fermenting mung beans here is a beneficial microorganism that can decompose water-breaking compounds such as glucose or lactose to produce organic hydrazines such as lactic acid or acetic acid; in general, when lactic acid bacteria produce lactic acid from lactose, it is called fermentation. Fermented foods are manufactured by such a fermentation process. The lactic acid bacteria used in the present invention include Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, leu 201010741 C ο η 〇st 〇c, and genus [Pedi 〇c 〇ccus], Lactococcus, etc., among which Lactobacillus (Lactobaci 1 lus) is preferred. The fermentation enzyme-treated mung bean extract in the present invention is prepared by the following steps: a) grinding the mung bean into powder; b) diluting the mung bean powder obtained in the step a with pure water, followed by using the yeast or the lactic acid bacteria to make the diluent Producing the fermentation; c) passing the mung bean fermentation broth obtained by the step b towel fermentation, and then acting together with the mash and the protein plum; and, d) by the low temperature aging (eQld_aging) and the enzyme obtained in the step C To prepare a mung bean extract containing hair-treated. In the method of preparing the fermented enzyme-treated mung bean extract, in step a, the mung bean is ground to an i(10)-5(10)m e s h size or finer powder, but is not limited thereto. In the step b, the fermentation was detailed as follows: mung bean powder and pure water were mixed at a ratio of 1 ’ to be sterilized at 121 ° C, followed by injection of Lactobacillus or Yeast, and cultured. Fermentation (4) In the yeast or milk culture solution, there is lxl〇4_h1n, and the joy is the mother's condition. For the regulator. Better to train her as follows: take 5-7, aerobic or anaerobic sex ^ degree acidity test oxygen supply f health situation 'country days range between 1 - 1 201010741 5 days 'with 1 - 7 days is better 'It is best to be 1 - 5 days, and 2 - 4 is the best. ·" In step c, the fermentation broth obtained in step b is initially filtered, and in this step, the filtrate and the peptone are acted upon; at this time, the pores are destroyed by a pore size of 〇·5 5 - 0 · 4 5 After the 'removal of the residual mung bean powder particles and the fermenting microorganisms, the filtrate which is initially filtered by the filter membrane, and the protease act to cause the components which have not been decomposed or transformed by the fermentation of the yeast or the lactic acid bacteria to be deproteinized or transformed again. The protein used at this time is pepsin [p e p s • 丨n], teng y P s i η, c a r b oxypeptidase, aminopeptidase [a m fork n 〇 p e

Ptidase], dipeptidase (dipept idase), etc., among which gastric peptone, tryptone, carboxyl peptide, etc. are preferred, and gastric egg white is the best. In step d, the extract obtained by bio-transformation using protein pickling is stabilized at a low temperature (c ο 1 d - a g e d). Filter again using a finer pore size filter followed by concentration and storage. The concentrate is diluted appropriately and ❹ is available. These procedures, such as enzyme action _filtration-shrinking, are used to prepare more efficient fermentation enzyme-treated mung bean extracts. At this time, the low temperature aging is preferably between 5 and 1 day, and the pore size of the filter used herein is preferably not more than 〇. 2 5 ym ° In a preferred embodiment of the invention, the mung bean is ground to 3 〇. After 〇mesh size or smaller particles, add to the culture solution (10 g/g/l per liter). The yeast or lactic acid bacteria of 5 〇, 〇 〇 〇 colonies per liter are added to the solution. Yeast or lactic acid bacteria in the fermentation tank, at 3 degrees Celsius [yeast] or 37 degrees [lactic acid bacteria], acid value 5 _ 7, preferably 5.9, aerobic or facultative anaerobic conditions丨—7 days. After the filament, the fermentation broth was initially filtered with a 201010741 ◦ · 5 5 em microporous membrane. It then acts with peptone. The solution treated with peptone was aged (c〇id-aged) for ten days, and then filtered again using a 0.25 microporous membrane. The filtrate was concentrated to obtain the fermented enzyme-treated mung bean extract. The final solid powder concentration was maintained at 1 gram per liter [i 〇 g/L] before use. The fermentation enzyme-treated mung bean extract prepared by the above steps was confirmed to have more isoflavone components [Experimental Example 1], promoted collagen synthesis [Experimental Example 2], improved cell activity [Experimental Example 3], and slowed down skin cells. Irritability [Experimental Example 4]. Therefore, the cell component containing the extract has the effect of improving fine lines [Experimental Example 5] and moisturizing the skin [Experimental Example 6]. Therefore, it is expected that the fermented enzyme-treated mung bean extract can be developed to prevent skin aging. A cosmetic complex of efficacy. In the present invention, the fermentation enzyme-treated mung bean extract accounts for 0.0001 - 30.0% (volume ratio v / v) of the total composition of the cosmetic, preferably between 0. 001 - 20% [volume ratio], if The composition of the mung bean extract treated by the fermentation enzyme is less than 0. 〇〇〇1% [volume ratio], there is no guarantee that the fine lines and the skin can be effectively protected. If the fermentation enzyme-treated mung bean extract component is higher than 30% by volume (volume ratio), even if the extract component is increased, the effect is not significant' and may be irritating to the skin or cause stability of the cosmetic formulation. doubt. The fermented enzyme-treated mung bean extract of the present invention can be applied or sprayed on the skin to achieve utility. In a preferred embodiment of the present invention, when the mixture of the present invention is used as a cosmetic composite, it can be formulated into an emulsion, a makeup water, an emulsion or as a pharmaceutical ingredient such as a spray or an ointment. 201010741 In addition to the fermented enzyme-treated mung bean extract, the active cosmetic complex of the present invention further comprises a supplement commonly used in dermatology, such as an antioxidant, a stabilizer, a solubilizer, a vitamin, a dye, a pigment or a fragrance. And carrier. The cosmetic complex of the present invention can be prepared into any form commonly used in the art, such as a solution, a suspension, an emulsion, a paste, a capsule, an emulsion, a lotion, a powder, a soap, a surfactant containing a cleansing component, Oil, powder base, emulsion base, waxy base, and spray, but are not limited thereto. In particular, the complex can be formulated into a softening lotion, a nutritional lotion (nutrient lotion), a nutrition cream, a massage lotion, a fragrance, an eye cream, a cleansing cream, a cleansing foam, a cleansing water, a cosmetic coating. Agent, spray, or fine powder. If the cosmetic compound is formulated into a paste or a gel, a suitable carrier is one of the following substances: animal oil, vegetable oil, butterfly, stone soil, temple powder, tragacanth, cellulose derivative, polyethylene glycol, Silicone, bentonite, cerium oxide, talc and oxidized words. If the cosmetic complex is formulated as a fine powder or spray, a suitable carrier ❹ is one of the following: lactose, talc, oxidized dream, aluminum hydroxide, citric acid _, and polyamide powder. In particular, when the cosmetic composition of the present invention is formulated into a spray, a propellant such as gas-carbonitride, propane/butane, or dimethyl ether can be added. If the cosmetic composition is formulated as a lotion or emulsion, a suitable carrier is one of the following: a solvent, a solution and an emulsifier such as water, ethanol, isopropanol or ethyl acetonate [e thy 1 ca rbona te ], ethyl acetate, benzyl aic〇hol, benz 7 1 benzoate, propylene glycol [pr 0 pyiene 11 201010741 g 1 yc 〇 1 ], 1,3 butanediol Oil [l,3~~butyl g 1y C 〇1 〇i 1], glycerol fatty acid ester [g1y cer 0 1 aliphatic ester], polyethylene glycol [p〇1 yeth y1 ene glycol] and sorbitan [s 〇rbitan] fatty acid ester [fatty acid p 〇cster] 〇 If the cosmetic complex is made into a suspension, a suitable carrier is selected from liquid diluents such as water, ethanol, or propylene glycol. The suspending agent includes ethoxylated is〇steary 1 a 1 coh ο 1 , p 〇iy 〇χ yethylene sorbitol ester, polyoxyethylene sorbitol ester [p 〇lyoxye thyl en sorbitan ester], microcrystalline cellulose [mi c : 〇C Γ y S ta 1 1 1 nece 1 1 u 1 〇se], nitrogen oxide (a 1 umi num ^ethahydroxi de), bentonite [bentonite , J 曰月曰L agar〕, and tragacanth.

If the cosmetic compound is made into a surface agent having a cleansing ingredient, a suitable carrier can be selected from aliphatic alcoholic acid sulfate "a 1 . ^ ti , k α 1 1 P natic alcohol sulfate ] 曰 曰 醇 聚 聚 聚 甸Sodium U 1 i P haticaic 0 h 〇ie 匕 e ^ su 1 fate], sulfonated succinic acid _ [su丄f...c cinie mQnQester], red e thionate], imidazoline derivative " Methylate, sin um derivative' 3 Z ° thy 1 arcosi 12 201010741 ate, fatty acid guanamine ether sulfate [fatty acid amide & sulfate], alkylamine Alkyl betaine (alkyl amid〇betai η), fatty alcohol (aliphatic alcoh 〇1), fatty acid glyceride (fatty acid glyc eride), fatty acid diethanolamide (fattya 〇. d diethanolamide), vegetable oil [vegetab 1 e 0 i 1], lanolin de rlvative, and eth 〇❹ 1ated g1ycer〇1 fatty aci d ester. The invention also provides A cosmetic application method for a cosmetic composition, which is characterized in that a cosmetic complex containing a fermentation enzyme-treated mung bean extract is applied to the skin surface to improve skin problems caused by various aging (for example, increasing cell activity and collagen synthesis, Slowing down skin cell irritation, skin moisturizing, etc. ', the cosmetic application method of the cosmetic composition of the present invention refers to all the makeup methods including the step of applying a φ cosmetic on the human skin. It is well known to those skilled in the makeup-related arts that a method of applying a cosmetic cosmetic component to the skin is included in the scope of the present invention. The cosmetic complex of the present invention can be applied one or more times or used together with other cosmetic ingredients. Cosmetic complexes with excellent skin protection properties can be used in a conventional manner, and the frequency of use varies depending on the individual skin condition or preference. If the cosmetic complex of the present invention is formulated into a soap body, contains a cleansing component, or does not contain cleaning The surfactant of the ingredients should be wiped clean after application to the skin. Or wash with water. At this time, the soap body may be liquid soap, soap 13 201010741 powder, solid soap, or oil-type soap. Surfactants containing cleansing ingredients can be cleansing mousse, cleansing lotion, cleansing towel, and cleansing dressing. Surfactants that do not contain cleansing ingredients include, but are not limited to, cleansers, cleansers, cleansers, and cleansing gels. The cosmetic application method of the cosmetic composition of the present invention, after applying the fermented enzyme-treated mung bean extract cosmetic compound to the skin, produces anti-aging, fine lines and moisturizes the skin. The embodiments of the present invention will be more fully described and described in detail. category. Comparative Preparation Example 1 Preparation of mung bean extract: Mung beans were washed with pure water and dried, followed by grinding into powder. 100 g of mung bean powder was added to a concentration of 70% aqueous alcohol solution, 6 liters, and then subjected to hot extraction for 4 hours using a reflux extraction apparatus equipped with a cooling condenser. The resulting extract was then filtered through a 300 mesh filter cloth and filtered once with Whatman No. 5 filter paper. The solvent was removed by a vacuum concentrator (r otary vacuum evapora t o r ), and the filtrate was concentrated and lyophilized. As a result, an extract of 5 · 5 g (weight after drying) was obtained. This extract was named "mung bean extract," and the extract was finally formulated into a solution having a concentration of 1 g/Ι〇〇m1. Comparative Preparation Example 2 Preparation of yeast-fermented mung bean solution: Mung beans were washed with pure water and added The mixture was dried, and then ground into a powder. The fine powder was obtained by filtration through a 30 〇mesh filter cloth, and the mung bean powder and pure water were mixed at a ratio of 1:201010741 10 to be sterilized at 121 degrees Celsius, and the yeast was colonized into the mixture. The yeast used herein is Saccharo myces cerevisiae at a concentration of 5 每 per liter, and the number of colonies (colony forming units) is 0. The mixture is 30 degrees Celsius in a fermentation tank having a capacity of 5 liters. The culture was carried out for 3 days under the condition of pH 5. 5 After the completion of the culture, the culture solution was centrifuged to remove the yeast, and then filtered with a 〇·25 5 microporous membrane, and the filtrate was concentrated. Then the concentrate was suitable. The solvent is diluted. The prepared fermentation broth is called the mung bean yeast fermentation broth, and the fermentation broth is finally formulated into a solution having a concentration of 1 g / Ι 〇Ο ιη 1. The lactic acid bacterium of the mung bean lactic acid bacterium is compared with the production example 3 Liquid: The mung bean is washed with pure water and dried, then ground into a powder, and filtered through a 3 〇0 mesh filter cloth to obtain a fine powder. The mung bean powder and pure water are mixed at a ratio of 1:10, and sterilized at 121 degrees Celsius. Lactobacillus (丄a ctic acid bacterium) is incorporated into the mixture. The lactic acid bacteria used here are Lactobacillus (Lact 〇bac soil 1 1 ussp) at a concentration of 5 每 per liter and the number of colonies. In a fermentation tank with a capacity of 5 liters, a temperature of 37 ° C, and an acid test value of 5 · 5 for 3 days. After the end of the culture, the culture solution is centrifuged to remove the lactic acid bacteria. Then use 0 · 2 5 /zm micropores. After filtering the membrane, the filtrate is concentrated, and then the concentrate is diluted with a suitable solvent. The fermentation broth prepared is called a lactic acid bacterium fermentation broth of mung bean, and the fermentation broth is finally formulated into a solution having a concentration of ig//1 〇〇m 1 . Comparative Preparation Example 4 Preparation of Mung Bean Extract by Fermentase Treatment: The mung bean was washed with pure water and dried, then ground into a powder, and filtered through a 3 〇〇mesh filter cloth to obtain a fine powder, and the mung bean powder pure water was worked: 10 proportional mixing To 121 ° C sterilization. The mixture 15201010741 enzyme and protein (U.S. S i gm a

0 · 2 5 //m microporous membrane for secondary transition. In the Zanhui trough, take 3 days. After the end of the culture, itching and the residue. The fermentation broth prepared by the use of the fermented liquid > agricultural shrinkage and then dissolved in a suitable solution is referred to as a fermentation enzyme-treated mung bean extract. The solution concentration is finally formulated as i i 〇 〇m i for use. Comparative Production Example 5 Mung bean extract by enzyme action and lactic acid bacteria fermentation Mung beans were washed with pure water and dried, then ground into a powder, and filtered through a 3 〇 0 m e s h filter cloth to obtain a fine powder. Mung bean powder and pure water were mixed at a ratio of 1:10 and sterilized at 121 degrees Celsius. After the mixture and the protease (gas peptone manufactured by American Sigma) were allowed to act for two hours, lactic acid bacteria were added. The lactic acid bacterium used herein is Lac t 〇 bacillus sp., and its concentration is 5 每 per liter, and the number of colonies is 〇 〇 〇 ^. The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at 37 ° C and an acid value of 5 · 5 . After the completion of the culture, the culture solution was centrifuged, followed by preliminary filtration to remove lactic acid bacteria and residues. The secondary filtration was then carried out using a 2 · 5 5 //m microfiltration membrane. The filtrate is concentrated and then diluted with a suitable solvent. The prepared fermentation broth is referred to as a mung bean extract by enzyme action and lactic acid bacteria fermentation. The solution concentration was finally formulated to lg/100 ml for use. Production Example 1 Fermentation enzyme-treated mung bean extract Preparation: Mung beans were washed with pure water and dried, then ground into a powder, and filtered through a filter cloth of 3 0 〇 m e s h to obtain a fine powder. Mung bean powder and pure water are mixed at a ratio of 1:16 201010741 10 to Celsius; L 21 degrees to disinfect g. Yeast is added to the mixture. The yeast-saccharomyces cerevisiae (s a c h a r 〇 myces cerevisiae) used herein has a concentration of 5 0'0 0 colonies per colony (colony forming unit). The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at 30 ° C and a pH of 5 · 5. After the completion of the culture, the culture solution was centrifuged to remove the yeast, and then subjected to preliminary filtration using a m microporous membrane. The filtrate and the protease (gas peptone manufactured by Sigma, USA) were allowed to act for two hours, followed by secondary filtration using a q·25 (tetra) microporous membrane. The filtrate is concentrated and then diluted with a suitable solvent. The fermented enzyme extract thus prepared is referred to as a fermentation enzyme-treated mung bean extract. The solution was finally formulated to a concentration of 1 g/Ι〇 〇m1 for use. Production Example 2 Preparation of mung bean extract treated with lactic acid bacteria fermentation enzyme: Mung bean was washed with pure water and dried. Then, it was ground into a powder, and filtered through a 3 〇0 mesh filter cloth to obtain a fine powder. "Mung bean powder and pure water were treated as 1: 10 ratio mixing, disinfection at 121 degrees Celsius. The lactic acid bacteria are added to the mixture. The lactic acid bacteria used herein are Lactobacillus (L a c t 〇 b a c i 1 1u s s p) at a concentration of 5,0 0 colonies per liter. The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at a temperature of 30 degrees Celsius and a pH of 5.5. After the completion of the culture, the culture solution was centrifuged to remove the lactic acid bacteria, followed by preliminary filtration using a 0.45 microporous membrane. The filtrate and the protease (gas protein of the US company Sigma) were allowed to act for two hours, followed by secondary filtration using a 0.25 microporous membrane. After concentrating the solution, dilute with a suitable solvent. The fermented enzyme extract thus prepared is referred to as a mung bean extract treated with a lactic acid bacteria fermentation enzyme. The final concentration of the solution was adjusted to 1 g/10 1 for use. 17 201010741 Experimental Example 1: Analysis of Isoflavone Components in Mung Bean Extract Treated by Fermentase In order to measure isoflavone components, the samples prepared in the production examples were subjected to High Performance Liquid Chromatography (HPLC). For analysis, the results are shown in Table 1. [Table 1] Comparative Isoflavones of Isoflavone Components Comparative Production Example 1 Comparative Production Example 2 Comparative Production Example 3 Comparative Production Example 4 Comparative Production Example 5 Production Example 1 Production Example 2 - Daidinzin 450 610 630 720 730 1,040 1,050 Glycitin 410 580 590 680 670 1,040 1,040 Genistin 0 100 110 220 210 1,020 1,010 Total 960 1,290 1,330 1,620 1,610 3,100 3, 090 The result is not comparable to other samples in the manufacturing case 1 and 2, the isoflavone content of the sample which was fermented after fermentation was significantly increased. Experimental Example 2: Fermentation-treated mung bean extract has a function of promoting collagen synthesis - human normal fibroblasts are cultured into a 48-well micro-culture containing DMEM (Du 1b ecc〇, s Modified Eagle M edium) culture solution In a micr〇piate (1 x 1 〇 6 cells/well), followed by incubation at 37 ° C for 24 hours. The mung bean extract prepared in the production example i was compared with the yeast fermentation standing solution of Production Example 2, and the mung bean lactic acid bacteria fermentation liquid prepared in Comparative Example 3 was compared with the enzyme action prepared in Production Example 4 and the green matter of yeast fermentation. 5 Preparation of the enzyme action and the lactic acid bacteria fermentation of the green bean extract 18 201010741 The preparation, the fermentation enzyme-treated mung bean extract preparation prepared in the production example 1, and the lactic acid bacteria fermentation enzyme-treated mung bean extract prepared in the production example 2 were all prepared. As the experimental group, the final concentration of the individual extract or solution is 丄., and the culture solution is replaced with the blood-free culture solution, and then cultured for another 24 hours, without the extract or solution as a control group, wherein The culture solution contained was replaced with a serum-free medium, and then cultured for another 24 hours. After the culture, the supernatant (sup:^ nata η t) of each well was collected, and the test agent group (Sakamoto τ aka "a company was used to measure the first type of collagen procarbyl base peptide (pr 〇) The concentration of c 〇丄 ia gen type I c-peptide, Picp) was calculated to calculate the amount of new synthetic protein. The external unit of PI CP concentration was ng/ml. Vitamin C with a concentration of 25 ◦ (iv) was used as a control group. The increase in the self-synthesis rate of eggs is based on the following mathematical calculations. The results are shown in Table 2. [Mathematical Formula 1] (The amount of collagen in the experimental group 0

Increase in collagen synthesis ratio (%) = { φ / amount of collagen in the control group) - 1} xlQ [Table 2] Promote collagen synthesis

増加率 ratio (%) ------------ 72.8 Positive control group (vitamin c 250 A m ) Comparative manufacturing example 1 28^~~~~~ ^ Comparative manufacturing example 2 ~ 35^ ~ Contrast manufacturing Example 3 ——^--- 36.8 Comparative Manufacturing Example 4 ^----- 56.4 ------J 19 201010741 __————] Comparative Manufacturing Example 5 55.8 Manufacturing Example 1 96.8 Manufacturing Example 2 98.6 The target case is 6 叼, each 禾 妒 想 想 π 々

The fermented enzyme-treated mung bean extract in Example 2 was compared with the mung bean extract of Comparative Production Example 1 and the simple fermentation liquid (the yeast fermented mung bean solution of Comparative Production Example 2, and the lactic acid-fermented mung bean solution of Comparative Production Example 3), The mung bean extract (Comparative Production Examples 4 and 5) treated with the fermentation enzyme obtained by fermenting with an enzyme can further promote collagen synthesis. Further, 'the fermentation enzyme-treated mung bean extract of the present invention is compared with the positive vitamin C control group' to significantly increase collagen synthesis. Experimental Example 3: Fermentation enzyme-treated mung bean extract has a function of promoting fibroblast proliferation. Human normal fibroblasts are cultured in 96-well microplates containing DME sputum culture medium (1×1 〇 4 cells/well). Then, at a temperature of 37 degrees Celsius, culture for 24 hours. The mung bean extract prepared in Production Example 1 was compared with the yeast-fermented mung bean solution of Production Example 2, and the lactic acid bacteria lactic acid bacteria fermentation liquid prepared in Comparative Example 3 was compared with the enzyme action prepared in Production Example 4 and the mung bean extract from yeast fermentation. Preparation of the mung bean extract prepared by the production example 5 and the lactic acid bacteria fermentation, the preparation of the mung bean extract prepared by the yeast fermentation and the enzyme prepared in the production example 1, and the mung bean extract prepared by the lactic acid bacteria fermentation enzyme prepared in the production example 2, All are considered as experimental groups, the final concentration of individual extracts or solutions is 1 · 〇%, and the culture solution is replaced with serum-free medium, and then cultured for another 24 hours, without extract or solution As a control group, the culture solution contained therein was replaced with serum-free DMEM culture 20 201010741, followed by further culture for 24 hours. After the culture, the cell viability was compared, in particular, MTT solution (manufactured by Sigma, USA) (3 mg / m1) was added to the microwell' followed by an el I SA reader (Molecular Dev ices, USA) The absorbance at a wavelength of 5 7 〇 nm was measured. The rate of fibroblast growth was calculated according to the following mathematical formula 2, and the results are shown in Table 3. Beta-type deformation growth factor (TGF-call) was used as a positive control group. [Mathematical Formula 2] • Velocity of vaginal cells (%) = {(absorbance of the experimental group - absorbance of the control group) / absorbance of the control group} xl 〇〇 • 纤维 进 进Vital cell proliferation rate (%) Positive control group (TGF-no l〇ng/mi) 186. 6 Comparative manufacturing example 1 120.8 133.4 138. 6 148.6 142.6 ~~ ------- 182. 6 Ll^l2 ^~~~~---- 188. 6 As shown in Table 3, the fermentation enzyme-treated mung bean extract in Production Example 1 and Production Example 2 of the present invention is compared with the mung bean extract of Comparative Production Example 1, and Jane $ fermentation broth (compared to the stalk of the shed 2, and the yoghurt fermented mung bean solution of the production example 3), and the fermented enzymes treated with the fermented enzymes obtained after the enzyme was used for the treatment of 21 201010741 (Comparative) Production Examples 4 and 5) have a better effect on promoting cell proliferation. Further, the effect of the fermentation enzyme-treated mung bean extract of the present invention on promoting cell proliferation was as high as that of the positive beta-type transforming growth factor control group. Experimental Example 4: Fermentation enzyme-treated mung bean extract can slow down cell stimulation caused by lactic acid. The fibroblasts of human skin cells (KCTC 'Korean Colection for Type Culture, Korea) are cultured in T-7 5 flasks 'until the cell fullness reached 8 〇%. The cells were transferred to a 96-well plate (manufactured by Fa Icon, USA) at a cell density of 3 x 104 cells/well, followed by incubation for 24 hours. After the cultivation, the cells were observed under a microscope to see if they were completely attached and grew well. Use lactic acid (〇 · 2%) as a skin irritant. In particular, add 2 乳酸 〇 / / / 2 〇 2 2 % lactic acid D Μ E Μ broth and lactic acid-free D Μ E Μ culture solution into each well. The concentration is 1 · 〇% by volume, compared with the mung bean extract prepared in Preparation Examples 1 to 5, the yeast-fermented mung bean solution, the mung bean lactic acid bacteria fermentation broth 'enzyme action and the yeast-fermented mung bean extract, the enzyme action and the lactic acid bacteria The fermented mung bean extract, and the fermentation-treated mung bean extract in Production Examples 1 and 2, were first added to the micropores. At this time, the control group was not added with lactic acid 'mung bean extract, mung bean fermentation solution, fermented enzyme-treated mung bean extract', and fermented enzyme-treated mung bean extract. The control group was only treated with lactic acid. Cell viability was compared 12 hours after the test sample was added. In particular, it is necessary to add a hydrazine solution (manufactured by Sigma, USA) (3m g/m1) to the micropores, followed by an enzyme immuno-microplate analyzer (£ ISA reade r) (Mo 1 ecu 1 ar De 22 201010741 ces, USA) ) The amount of Ji, I, Ling 4 is based on the formula of the next school 3 j5 7 Q n shouting value. _ Survival rate, [Mathematical Formula 3] The juice is calculated, and the results are shown in Table 4. Cell viability (%) binary [) table / control group two light value of the absorbance value" absorbance of the job sample [Table for - cell irritating - · - a control group __ group (0.2% chyle) Straight example im) !〇0. 2 6〇^2__ 100. 0 Example l (l%) + 〇. 2% lactic acid contrast | Example 2 (1%) Manufacturing Example 2 (1% H0.2% lactic acid comparison Production Example 3 (1%) Comparative Production Example 3 (1%) + 0.2% lactic acid Comparative Production Example 4 (1%) __ Comparative Production Example 4 (1%) + 0.2% lactic acid Comparative Production Example 5 (1%) __Comparative Production Example 5 (1%) +0. 2% lactic acid production example 1 (1%) Example 1 (190+0.23⁄4 lactic acid production example 2 (1%) 崎崎梦 j 2(1%)+0· lactic acid 23 201010741 As shown in Table 4, the fermentation enzyme-treated mung bean extracts in Production Example 1 and Production Example 2 of the present invention can increase the cell survival rate more than the mung bean extract of Comparative Production Example 1 Slowing down the cytotoxicity caused by the addition of lactic acid' is also better than the simple mung bean fermentation broth (Comparative to the yeast fermented mung bean solution of Production Example 2 and the lactic acid fermented mung bean solution of Comparative Production Example 3), and the fermentation obtained by fermenting with an enzyme. Enzyme-treated mung bean extract (contrast system) Examples 4 and 5) are more likely to increase cell viability, which means that they have an excellent alleviation effect on cell irritation. Based on the above results, the cosmetic ingredients containing the fermented enzyme-treated mung bean extract of the present invention are in the following manner Provided. However, the composition of the present invention is not limited to the following examples. The fermentation enzyme-treated mung bean extract contained in the composition may be a mung bean extract which is fermented by yeast or an enzyme, or is fermented by a lactic acid bacteria, and an enzyme. The mung bean extract of the formula. Formulation 1: Softening lotion The softening lotion containing the fermented enzyme-treated mung bean extract is prepared based on the composition of Table 5. ^ [Table 5] The composition contains Dong (unit: weight percentage, %) Fermentation and enzyme action mung bean extract 0. 5 Glycerine 5. 0 Butanediol (1· 3-butyleneglycol) 3.0 Allantoin (0) 1 Vitamin B5 (DL-panthenol) 0.3 B ^ Monoamine tetraacetate dioxin 0. 02 24 201010741 (ED Τ. A-2NA) Benzophenone-9 0. 04 Sodium hyaluronate 5. 0 Nicol hydrogenated castor oil polyethylene glycol -60(Nicol HC0 60) 0.4 Methyl paraben 0. 2 Fragrant 0. 01 Distilled water Total amount of 100 Formulation 2: Nutritional lotion contains fermented enzyme-treated mung beans The nutrient lotion for the extract was prepared based on the composition of Table 6. [Table 6] Ingredient content (unit: % by weight, %) Fermentation and enzyme action Mung bean extract 2.0 Glyceryl stearate SE 1.5 Stearyl alcohol 1.5 Lanolin 1.5 Concentrate Sorbitol 60 (Sorbitan stearate) 0.5 Hydrogenated vegetable oil 1.0 Mineral oil 5.0 Squalane 3.0 25 201010741 Tricaprylic glycerin ( Tr i oc tano i η) 2.0 Dimethicone (D i me th i cone) 0.8 Vitamin E acetate (Tocopherol acetate) 0.5 Carboxy vinyl polymer (Carboxyv i ny1po1ymer) 0.12 Glycerine 5.0 D 1. 3-butyleneglycol 3.0 Sodium hyaluronate 5.0 Triethanolamine 0.12 Methyl paraben 0.2 Fragrant 0.02 Distilled water Total 100 Recipes 3: Nutrition The cream contains a nutrient cream of fermented enzyme-treated mung bean extract, which is prepared based on the composition of Table 7. [Table 7] Ingredient content (unit: weight percent, %) Mung bean extract by fermentation and enzymes 3. 0 Glyceryl monostearate (Lophilophilic) 2. 0 Cetearyl alcohol 2 2 Stearic acid 1. 5 Wax (Wax) 1. 0 Polysorbate 60 1. 5 Hexahexyl stearate (Sorbitan 0. 6 26 201010741 stearate) Hydrogenated vegetable oil (Hydrogenated Vegetable oil) 1.0 Squalane 3.0 Mineral oil 5.0 Trioctanoin 5.0 Dimethicone 1.0 Sodium magnesium silicate 0.1 Glycerine 5. 0 Betain 3.0 Triethanolamine 1.0 Sodium hyaluronate 4.0 Methy 1 paraben 0.2 Fragrance 0. 05 Steaming water (Distilled) Water) Total amount of 100 Experimental Example 5: Evaluation of the effect of the fermentation of the mung bean extract containing the fermentation enzyme to improve the fine lines. Clinical tests were conducted to understand the cosmetic ingredients in the present invention. ❶ improve its effectiveness fine lines. The nutrient cream in Formulation 3, containing 3% by volume, the mung bean extract by the lactic acid bacteria fermentation and the enzyme action in Production Example 2, and the comparative nutrient cream was produced by the same manufacturing method of Formulation 3 except that the Comparative Manufacturing Example 5 was used. The mung bean extract of the enzyme action and the lactic acid bacteria fermentation treatment was substituted for the mung bean extract (comparative formula) of the lactic acid bacteria fermentation and the enzyme action of the production example 2. At the same time, the control nutrient cream was manufactured by the same manufacturing method of Formulation 3, but pure water was used instead of the mung bean extract (control formula) of the lactic acid bacteria fermentation and the enzyme action of Production Example 2, and the comparative nutrient cream and the control nutrient cream were for the test. Manufacturing. Apply test samples to the cheeks of ninety women on the cheeks, 27 201010741 for six weeks. After six weeks, the fine lines were observed with the naked eye to evaluate the fine lines to improve the effect. See Table 8 for the results. [Table 8] Contains fermented and enzyme-applying mung bean extract nutrient cream to improve the appearance of fine lines. Cosmetics improve fine lines effect efficiency (%) Good ordinary no formula three cream 20 5 5 83.3 Comparative formula cream 18 2 10 66.7 Control formula cream 3 3 24 20.0

As shown in Table 8, the cream containing the fermented enzyme-treated mung bean extract of the present invention 3 was substituted for the fermentase treatment of the present invention as compared with the mung bean extract which was fermented by the enzyme and the lactic acid bacteria by Comparative Production Example 5. A comparative formula cream of mung bean extract, and a control formula cream using pure water instead of the fermented enzyme-treated mung bean extract of the present invention have a remarkable effect of improving fine lines. In most of the subjects to which the cosmetic ingredients contained in the present invention were applied, no irritation to the skin was observed. Experimental Example 6: Evaluation of the moisturizing effect of the mung bean extract cosmetic containing the fermentation enzyme The clinical test was carried out to understand the cosmetic ingredients of the present invention, which have a moisturizing effect. The nutrient cream in Formulation 3, containing 3% by volume, the mung bean extract by the lactic acid bacteria fermentation and the enzyme action in Production Example 2, and the comparative nutrient cream was produced by the same manufacturing method of Formulation 3 except that the Comparative Manufacturing Example 5 was used. The mung bean extract of the enzyme action and the lactic acid bacteria fermentation treatment was substituted for the mung bean extract (comparative formula) of the lactic acid bacteria fermentation and the enzyme action of the production example 2. At the same time, the control nutrient cream was made in the same manufacturing method as Formulation 3, but using pure water instead of manufacturing 28 201010741 Fermentation and enzyme phase of mung bean extract (control formula), mir photo cream was made for this test. Ten women in your / L somewhere in the upper arm position, select a square area 'to smear the 1*7 coat of cosmetics ingredients for two weeks, during the use of the skin wide water test ^ skln c 0 rne 〇me ter ) + courage , Ge]:many) measures the degree of skin moistness. The figures show at least a 10% improvement, and the results of the improvement in the degree of skin and humidity are shown in Table 9.

[9] Contains fermented and enzyme-applying mung bean extract nutrient cream, which protects moisturizing effect

Moisturizing effect efficiency (3⁄4) ^ 10% Invalid formula three cream 24 6 80.0 Comparative formula cream 21 9 70.0 Control formula cream 10 20 33.3 As shown in Table 9, the fermentation enzyme containing the formula 3 of the present invention The cream of the mung bean extract is replaced with the mung bean extract of the fermentation enzyme-treated mung bean extract of the present invention by the enzyme action and the lactic acid bacteria-fermented mung bean extract, and the pure water is used instead of the cream. The invention relates to a fermented and enzyme-acting mung bean extract, which has a remarkable skin moisturizing effect. The present invention relates to a mung bean extract containing a fermentation enzyme treatment, which can prevent the skin aging of the cosmetic component. The lactic acid bacteria are subjected to a fermentation process of the mung bean, and then the fermentation solution and the peptone are reacted to obtain the active ingredient of the mung bean extract treated by the fermentation enzyme of the present invention. The extract of the present invention 29 201010741 promotes cell activity, collagen synthesis, and slows down the irritability of Pitang. Therefore, cosmetic ingredients containing such extracts have the effect of improving fine lines and moisturizing the skin. This means that the ingredient is the best choice for cosmetics with excellent anti-aging effects. The above is only a part of the embodiments of the present invention, and is not intended to limit the invention. It is intended to be included in the scope of the present invention. In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific structure disclosed therein has not been seen in the same product, nor has it been disclosed before the application. The company has fully complied with the requirements and requirements of the patent law. If you apply for an invention patent in accordance with the law, you are welcome to review it and grant a patent.

30 201010741 [Simple description of the diagram] [Main component symbol description]

Claims (1)

201010741 VII. Patent application scope: 1. A cosmetic compound, including active ingredient of mung bean extract treated by fermentation enzyme, can prevent skin aging. 2. A cosmetic compound component, including a mung bean extract active ingredient which is fermented and fermented by a fermentation enzyme-treated mung bean extract, which can improve the skin and fine lines. 3. A cosmetic compound component, including a mung bean extract active ingredient which is fermented and fermented by a fermentation enzyme-treated mung bean extract, which can moisturize the skin. 4. The cosmetic composition according to any one of claims 1 to 3, wherein the fermented enzyme-treated mung bean extract is obtained by fermenting mung bean using a yeast yeast (sacc _ ha r omyc escer ev isiae) to prepare a fermentation broth. This is followed by the action of peptone and fermentation broth to produce the active ingredient. 5. The cosmetic composition according to item 4 of the patent application, the protein plum is 'selected from one of the following groups, pepsin η, try ρ si η, carboxypeptidase (carb) 〇xypep ΐ idase), aminopeptidase (amin〇peptida se), and dipeptidase. 6. The cosmetic composition according to any one of claims 1 to 3, wherein the fermented enzyme-treated mung bean extract is fermented by using a lactobacillus (Lact 〇baci 1 1 us) to prepare a fermentation broth. This is followed by the action of peptone and fermentation broth to produce the active ingredient. 7. The cosmetic composition according to claim 6, wherein the protein is selected from the group consisting of pepsi η, trypsi η, carboxypeptidase (carboXypep 32 201010741 tidase). ), aminopeptidase (ami nopep ti da se), and dipeptidase. 8. The cosmetic composition according to any one of claims 1 to 3, wherein the concentration of the fermented enzyme-treated mung bean extract in the cosmetic is in the range of 〇. 〇001 to 30. 0% by weight (w/w). 9. The cosmetic composition of claim 1 to 3, wherein the cosmetic complex is formulated into one of the following forms, solutions, suspensions, emulsions, pastes, gels, lotions, makeups Water, powder, soap, surfactants containing cleansing ingredients, oils, powdered substrates, emulsion bases, ant-like substrates, and sprays. 10. A cosmetic method </ RTI> characterized in that one of the cosmetic composites described in claims 1 to 3 is applied to human skin to improve the skin aging condition. 33 201010741 IV. Designated representative map: (1) The representative representative of the case is: ( ). (2) A brief description of the symbol of the representative figure: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: 24! 201010741 24! Invention patent specification (Do not change the format and order of this manual, please do not fill in the ※ part) ^ (2〇06'〇1} ※Application number: ys ιπ ※Application曰: 1. Invention Name: (Chinese / English) Category: (2〇〇6.〇1} (2〇〇6.〇1} Anti-aging skin cosmetics containing fermented and enzymatic mung bean extract and its use method φ COSMETIC COMPOSITION FOR ANTI-AGING OF THE SKIN COMPRISING PHASEOLUS RADIATUS EXTRACT OF FERMENTATION-ENZYME TREATMENT II. SUMMARY OF THE INVENTION The present invention relates to an anti-aging skin cosmetic composition containing a fermented and enzymatic mung bean extract and a method for using the same, which is a cosmetic ingredient capable of protecting the skin and using the same The cosmetic component preparation method, the mung bean extract is prepared by fermentation of Saccharomyces cerevisiae or Lactobacillus, and then obtained by protease action; the fermented and enzyme-utilizing mung bean extract of the invention contains more isoflavones It can increase skin cell activity, slow down skin irritation, and promote the synthesis of skin cell proteins, such as collagen, so this ingredient can improve the skin's problems caused by aging, while protecting the skin. III. English Abstract: Provided is a cosmetic composition for skin protection Containing Phaseolus radiatus extract of fermentation-enzyme treatment, prepared by fermenting Phaseolus radiatus with Saccharomyces cerevisiae or Lactobacillus and treating thereof with protease as an 201010741 6. Technical Field of the Invention The present invention relates to a fermentation-containing The anti-aging skin cosmetic component of the mung bean extract and the method for using the same, especially a cosmetic component, which comprises a liquid prepared by fermenting mung bean by yeast or lactic acid bacteria, and then an active substance obtained by secondary action of protein chymase. Prior Art] According to the influence of aging, various aging changes occur in human skin; in general, as the age increases, the skin becomes dry, loses elasticity, produces wrinkles and becomes dull. In addition, the skin will External stimuli become more sensitive and take longer to repair. These aging changes are natural and cannot be completely blocked. 'However, delaying aging, or slowing down aging by some means is possible' Therefore, the main purpose of most cosmetics is to prevent aging. The most effective way to inhibit skin aging is to add various anti-aging ingredients to cosmetics. Recently, there is an active ingredient obtained by fermentation, which is used in cosmetic. For example, the fermentation broth used in the fermentation of fresh bacillus has been used as a cosmetic ingredient, and the hay is turned into a fermented food, such as fermented soybeans and natto (natt G), which is characterized by microbes and irritating ingredients. Decomposition or conversion to reduce irritation to the skin; therefore, it is generally believed that the fermented product prepared by the microorganism has a positive effect on the skin, so it can be used as a cosmetic ingredient. The reason is that the inventor has this, and has been trying to improve the variety of skin problems caused by aging by years of experience in design and development and actual production of the relevant industry. The inventors confirmed that the yeast or lactic acid bacteria fermentation treatment of mung bean extract 201010741 liquid 'Having superior antioxidant performance, especially when the mung bean extract is re-acted by peptone, the final product has a horrible effect on improving skin aging problems such as dryness and fine lines, thus completing the invention. . SUMMARY OF THE INVENTION One embodiment of the present invention provides a cosmetic component which can prevent skin aging and which comprises a mung bean extract which is fermented and acted upon. Another embodiment of the present invention provides a cosmetic component which can improve fine lines of skin, and contains a mung bean extract which is fermented and enzyme-actuated. Another embodiment of the present invention provides a cosmetic component which can moisturize the skin, and a mung bean extract containing fermentation and an enzyme. Another embodiment of the present invention provides a cosmetic application method for applying cosmetic ingredients, which comprises applying a fermented and enzymatic mung bean extract to the skin to accelerate the synthesis of prion protein, promote skin cell activity, and moisturize. The utility. In order to achieve the above object, the present invention provides a cosmetic ingredient which can prevent the skin from aging and contains a mung bean extract which is fermented and enzyme-actuated. Further, the present invention provides a cosmetic ingredient which can improve fine lines of the skin while moisturizing the skin, and contains a mung bean extract which is fermented and enzyme-actuated. In the present invention, mung beans used as an active ingredient in cosmetics are annual plants in the leguminous family. The plant grows in a fertile loam (black soil where sand and clay are properly mixed). The climate is mild. It grows at a height of about 3 8 to 8 〇 cm and has long stems and vertical veins, with about ten knots. A pair of cotyledons and new leaves grow first, followed by three small leaves. Different from other legumes, mung bean has been used for the treatment of skin diseases for a long time, as an antipyretic and antidote. According to Dong Yi Bao Jian [a South Korean medical 201010741 ancient books], mung bean powder is applied to the face When you get on, there will be a cosmetic effect. To this day, people still use dry powdered mung bean powder, or mix it with water or bees to apply it to face. Or Syria can also be used as an age. For example, mix mung bean powder with water, (iv) pancakes, or apply green film powder to make starch gelatin, mung bean pancakes, mung bean porridge and mung bean sprouts. In the present specification, the so-called mung bean [P h a S e 〇 i u s r a d i a t u s] refers to all organs of the mung bean tree, including seeds [fruits, leaves, flowers, stems and roots], in particular, seeds [fruits]. In the present specification, the term "mung bean extract by fermentation and enzyme action" refers to an extract obtained by subjecting a biliary organism to a fermented green ugly extract, and then subjected to secondary treatment of protein plum. According to (4) of the fermenting microorganisms, the extraction can be divided into a green ugly extract of _ mother fermentation and enzyme action, and a fermentation sulphate (10). From this point of view, the most yeast or lactic acid is the fermenting microorganism, and when the fermenting microbe is the yeast, the job is _ mother _ timely side of the mung bean base Ordered extract, j used for fermenting mung bean scales is a kind of eukaryotic microorganism and cytoplasm is fused by the nuclear membrane p AAA, [refers to the nucleus 201010741 ^ t疋 by splitting bud splitting to breed, some will form super-crunchy c 〇 a 1 1 1 s t 0 s P 〇 r e S]' to replace ascospores [a s 2 p o r e s], while some will not form cells. The average yeast size is "*, - 1 0/mx5-i 2//m, which is probably 5 to the work of the bacteria 1 〇 =: the acidity is 4 · 5 - 5 · 5, but the acidity is 1 —° Acid-base sound 1 survives. Compared to bacteria, yeast is more powerful and can survive for 12 hours under the condition of 1 degree. Therefore, if the acidity of the standard is adjusted to 3. 5 - 3.8 It can prevent bacterial contamination. Even if the ideal growth temperature of different yeast strains is different, in general, the mother grows well at 22~25 degrees Celsius, and the growth is at 50 degrees or more. High temperature 'materials will be recorded ^ (4) Recording conditions can be overcome, as long as the face towel, directly add people at this temperature or higher temperature, can not be synthesized growth factors. Saccharomyces cerevisiae [sacchar 〇 c c c cerev! siae 〕 At 40 degrees Celsius or above, it will be killed, but when ergosterol [erg 〇ster 〇i] and oleic acid [o 1 eicacid] are added to the culture solution, they will survive and leave the yeast. The mother cell itself is a single-celled plant rich in protein and minerals. In this invention, a yeast which is more suitable for use in mung bean fermentation is Saccharomyces cerevi Siae. The lactic acid bacteria used for fermenting mung beans here is a beneficial microorganism which can decompose carbohydrates such as glucose or lactose to produce organic acids such as lactic acid or acetic acid; in general, when lactic acid bacteria produce lactic acid from lactose, it is called fermentation. Fermented foods are manufactured by such a fermentation process. The lactic acid bacteria used in the present invention include Lactobacillus, Streptococcus, Bifidobacterium, Leuconoc stratum [L eu 201010741 Ί t 0 c], and genus of genus [pe]. (ji〇coccus genus [LaCtQC〇CCUS], etc., in which lactic acid: dried bacteria ["...baeillus] is preferred to prepare the invention, the fermented and enzyme-like extract is obtained by the following step a) Grinding into powder; =) diluting the mung bean powder obtained in step a with pure water to ferment the diluted solution with yeast or lactic acid bacteria; further knowing that the mung bean hair obtained by fermentation in the step is woven, and the protein and protein are woven. Mei together; and, by low temperature aging (CQ 1 d~agi ng) and the enzyme side test, the yeast and the enzyme are used to make the mung bean extract. f Preparation of fermentation and enzyme action of mung bean extract Method, step a: is ground to a size of 10 0 - 50 〇mesh or finer powder 'but not limited to this. In step b towel 'fermentation is described as follows: will, powder and pure water to 2 Proportional mixing to 121 degrees Celsius In order to kill g, then inoculate the genus genus genus, and cultivate it. When used, the amount of yeast or milk _ is preferably: = 吏: m1 x 1 ◦ 5 cells. According to the strain, the use of the _ culture state, aerobic or facultative anaerobic conditions. For: gluten-fermenting microorganisms, additional carbon sources can be added, and, or acidity S, the surface culture conditions are as follows: Celsius 3 0 -3 7 degrees, acidity test 7, aerobic or facultative anaerobic discrimination, culture days Fan Park is between Bu 1 201010741 5 days, preferably 1 - 7 days, preferably 1 - 5 days, and 2 - 4 is the best. In step c, the fermentation broth obtained in step b is initially filtered, and in this step, the filtrate and the protein are marinated together; at this time, the pore diameter 〇 · 2 5 - 〇 · 4 5 micropores is used. After filtering the membrane, the residual mung bean powder particles and the fermenting microorganisms are removed, the filtrate which is initially filtered by the filter membrane, and the peptone are reacted, so that the components which have not been decomposed or transformed by the fermentation of yeast or lactic acid bacteria are again deproteinized or Transformation. The peptone used at this time is pepsin [peps 1 η], Peptone (trypsin), carb oxypeptidase, ami n〇pe P tidase, dipept idase, etc. Among them, peptone, tryptone, and devilish peptide Preferably, the gastric protein plum is the best. In step d, the extract obtained by biotransformation using peptone is stable at a low temperature (cold- aged). Filter again using a finer pore size filter followed by concentration and storage. The concentrate is diluted and ready for use. These procedures are used to prepare more efficient fermented and enzymatic mung bean extracts. At this time, the low temperature aging is preferably between 5-1 days and the substrate diameter used here is preferably not more than 〇 · 2 5 . In a preferred embodiment of the invention, the mung bean is ground to a size of 3 〇 〇 m e s h or smaller and added to the culture medium (10 g 丄〇 g /1 per liter). Yeast or lactic acid bacteria per 5 liters, 〇 〇 〇 colonies are added to the gluten. Yeast or lactic acid bacteria in the fermentation tank, at 3 degrees Celsius [yeast] or 37 degrees [lactic acid bacteria] degree, acid test value of 5-7, preferably 5 · 5, aerobic or both oxygen conditions, culture! - 7 days. After the culture is completed, the fermentation broth is initially filtered with a 201010741 〇 . 4 5 microporous membrane. It then acts with peptone. The peptone treated solution was cold aged (cold- aged) for ten days and then filtered again using a 0.25 microporous filter. The filtrate is concentrated to obtain the mung bean extract which has been fermented and activated in the present invention. The final solid powder concentration was maintained at 1 gram per liter [10 g/L] before use. The fermented and enzymatic mung bean extract prepared by the above steps has been confirmed to have more isoflavone components [Experimental Example 1], promote collagen synthesis [Experimental Example 2], improve cell activity [Experimental Example 3], and slow down Irritability of skin cells [Experimental Example 4]. Therefore, the cell component containing the extract has the effect of improving fine lines [Experimental Example 5] and moisturizing the skin [Experimental Example 6]. Therefore, it can be expected that the fermented and enzymatic mung bean extract can be developed into a cosmetic component for preventing skin aging. In the present invention, the fermented and enzymatic mung bean extract accounts for 0.0001 to 30.0% (volume ratio v/v) of the total composition of the cosmetic, preferably between 0.001 and 20% [volume ratio]. If the fermented and enzymatic mung bean extract has a composition of less than 〇·〇〇〇1% [volume ratio], there is no guarantee that the fine lines and the protective skin can be improved. If the composition of the mung bean extract by fermentation and enzyme is higher than 3 〇·〇% [volume ratio], even if the extract component is added, the effect is not significant, and it may be irritating to the skin or cause the cosmetic formulation to be stable. Sexual doubts. The fermented and enzymatic mung bean extract of the present invention can be applied or sprayed on the skin to achieve utility. In a preferred embodiment of the present invention, the mixture of the present invention is used as a component of the recording material to form an emulsion, a lotion, an emulsion or as a pharmaceutical ingredient such as a spray or an ointment. 201010741 In addition to m fermentation and enzyme mung bean extract oblique, the activity of the present invention = makeup ingredients also include - commonly used in dermatology tonics, stabilizers, solubilizers, virgins, dyes, pigments or fragrances, and = The composition of the invention can be used to prepare the remaining _ state, such as a solution, a suspension, an emulsion, a butterfly, a gel, a lotion, a lotion, a powder, a soap body, and a surface active ingredient containing a cleansing component. , green matter, powdery base emulsion base, butterfly base, and gamma, but this is the secret. _This ingredient can be made into soft water, nutrient lotion, nutr on C ream, massage lotion, essence, eye cream, cleansing cream, cleansing foam, clean water, beauty coating (d), spray, or fine powder. If the cosmetic ingredient is formulated into a paste or a gel, a suitable carrier is one of the following: animal oil, vegetable oil, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, soap Soil, dioxide dioxide, talc and oxidation. If the cosmetic ingredient is formulated as a fine powder or spray, a suitable carrier is one of the following: lactose, talc, cerium oxide, aluminum hydroxide, calcium citrate, and polyamide powder. In particular, when the cosmetic ingredient of the present invention is formulated into a spray, a propellant may be added, for example, a fluorochloro hydride, a propyl hydride, or a dioxin. If the cosmetic ingredient is formulated as a lotion or emulsion, a suitable carrier is one of the following: a solvent, a solution, and an emulsifier such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate. [ethyl acetate], benzyl alcohol, benzyl 1 benzoate, propylene glycol (propylene g 1 yco 1 ), 1,3 butanediol oil [i,3 — butyl g 1 11 201010741 Ycol oil], glycerol aliphatic ester, polyethylene glycol [p 〇iy ethylene glycol] and sorbitan [s 0 rbitan] fatty acid ester [fatty acid este r ] ° if the cosmetic ingredients are made Into a suspension, a suitable carrier is a liquid diluent such as water, ethanol, or propylene glycol. Suspension agents include ethoxylated isostearyl alcohol, polyoxyethylene sorbitol vinegar, polyoxyethylene soy sorbitol ester, polyoxyethylene soy vinegar Rbi tan ester], microcrystalline cellulose [m crc rystalline cellulose], aluminum methoxide (aluminum methahydroxide), bentonite (bent ο nite), agar [agar], and tragacanth. If the cosmetic ingredient is formulated as a surfactant having a cleansing component, a suitable carrier may be selected from the group consisting of a1 iphatica lcohol sulfate, a fatty alcohol ether su 1 fate, and a sulfonate. Acidified succinic acid monoester [su 1 f 〇suc cinic monoester], isethionate (isethi ο nate), imidazolin derivative [im soil daz 〇i inum derivative], methyl taurate [me Thyltaurate], sarcose sinate, fatty acid ide ether 201010741 sulfate, alkyline acyl betaine, a fatty alcohol aic〇 h 0 1], fatty acid glycerol g, fatty acid glycerol amide, vegetable oil (vegetab 1 e 〇i 1), lanolin derivative [1 a η o 1 inderivative] And eth 〇xylated glycerol fatty aci • d ester. The present invention also provides a cosmetic application method for cosmetic ingredients, which is characterized in that a cosmetic component containing a fermented and enzymatic mung bean extract is applied to a wide surface of the skin to improve various skin problems caused by aging (for example, increasing the beach and County egg self-synthesis, smashing the skin and strengthening the skin, moisturizing the skin and so on. The cosmetic application method of the cosmetic component of the present invention refers to all the makeup methods including the step of applying a cosmetic to human skin. That is, φ is well known to those skilled in the makeup-related industries, and methods for applying cosmetic and cosmetic ingredients to the skin are included in the scope of the present invention. The cosmetic ingredients of the present invention can be applied one or more times or together with other cosmetic ingredients. This cosmetic ingredient, which has excellent skin protection properties, can be used in a conventional manner, and the frequency of use varies depending on the individual's skin condition or preference. If the cosmetic ingredient of the present invention is formulated into a lozenge, a surfactant containing a cleansing component or containing no cleansing component, after application to the skin, it should be wiped clean or washed with water. At this time, the soap body may be a liquid soap, a fertilizer powder, a solid soap, or an oil type soap. Surfactants containing cleansing ingredients can be cleansing mousse, cleansing lotion, cleansing wipes, and cleansing dressings. Surfactants without cleansing 13 201010741 are cleansing creams, cleansers, cleansing lotions and cleansing gels, but are not limited to this. The cosmetic application method of the cosmetic composition of the present invention produces anti-aging, fine lines and moisturizes the skin after applying the cosmetic ingredients of the mung bean extract containing the fermentation and the enzyme to the skin. The embodiments of the present invention will be more fully described and described in detail with reference to the accompanying claims. Fan _. Comparative Preparation Example 1 Preparation of mung bean extract: Mung beans were washed with pure water and dried, followed by grinding into powder. 1 〇 0 g of mung bean powder was added to a 70% aqueous solution of ethanol, 6 liters, and then subjected to hot extraction for 4 hours using a reflux extraction apparatus equipped with a cooling condenser. The resulting extract was then filtered through a 30 〇 m e s h filter cloth and filtered once with Whatman No. 5 filter paper. The solvent was removed with a knive vacuum evaporator, and the filtrate was concentrated and dried under cold. As a result, an extract of 5 · 5 g (weight after drying) was obtained. This extract was named as "mung bean extract", and the extract was finally formulated into a solution of concentration 丄g/i 〇〇m丨. Comparative Preparation Example 2 Preparation of yeast-fermented mung bean solution: Mung bean was washed with pure water It is dried and then ground into a powder. It is filtered through a 3 〇0m esh filter cloth to obtain a fine powder. The mung bean powder and pure water are mixed at a ratio of 1:10, and sterilized at 121 degrees Celsius to colonize the yeast into the mixture. The yeast used here is Saccharo 201010741 myces cerevisiae, which has a concentration of 50% per liter, and the number of colonies (colony forming units). The mixture is in a fermentation tank with a capacity of 5 liters, Celsius 3 0 degree, acid test value 5 · 5 conditions for 3 days. After the end of the culture, the culture solution was centrifuged to remove the yeast, and then filtered with a 〇·25 5 m microporous membrane, the filtrate was concentrated, followed by concentration. The liquid is diluted with a suitable solvent. The prepared fermentation broth is called a mung bean yeast fermentation broth, and the fermentation broth is finally formulated into a solution of 1 g/1 〇〇 ml of the agricultural degree. The lactase of the lactic acid bacteria of the mung bean is compared with the production example 3 Genus Yeast: _ Mung beans are washed with pure water and dried, then ground into a powder, and then passed through a 〇0 mesh cloth to obtain a fine powder. The mung bean powder and pure water are mixed at a ratio of 1:10 and disinfected at 121 degrees Celsius. Sterilization: The ia ctic acid bacterium is incorporated into the mixture. The lactic acid bacteria used herein are Lactobacillus (Lact 〇baci 1 1 uss P ) at a concentration of 50 per liter, and the number of colonies. The mixture was cultured for 3 days in a fermenter with a capacity of 5 liters at 37 ° C and a pH of 5.5. After the completion of the culture, the culture was centrifuged to remove the milk acid bacteria. Then use 0.25 # m After the microporous membrane is filtered, the filtrate is concentrated, and then the concentrate is diluted with a suitable solvent. The prepared fermentation broth is called a lactic acid bacteria fermentation broth of mung bean, and the fermentation broth is finally formulated to a concentration of 1 g/1 〇〇m 1 . The solution was prepared by using the soy solution and the yeast-fermented mung bean extract. The mung bean was washed with pure water and dried, then ground into a powder, and filtered through a 3 〇0 mesh filter cloth to obtain a fine powder. And pure water Work: 10 proportions mixed, disinfected at 121 degrees Celsius. The mixture and protease (gas protein of the United States S i gma company) for two hours, add 15 201010741 into the yeast. The yeast used here is Saccharomyces cerevisiae (sacchar omy ceseei: evisiae ) 'The number of 50,00 00 colonies. The mixture is recorded in a 5 liter fermentation tank, 30 ° C 'acid secret 5 · 5 Guan Xia Pei # 3 days. After culturing the bundle, the culture solution was centrifuged, and then Weisaki went to the yeast and the residue 0 · 2 5 (four) to reduce the second battle. (4) The liquid is concentrated and then dissolved in a suitable solution. This miscellaneous fermentation broth is called a mesophyll effect and a yeast-fermented mung bean extract. The solution concentration was eventually formulated as i i 〇m 1 for use.对比 Compared with the mung bean extract prepared by the enzyme action and the lactic acid bacteria fermentation in the production example 5: the mung bean is washed with pure water and dried, and then ground into a powder to obtain a fine powder at 3 〇 0 m e s h. Bean powder and pure water 1 : 10 ratio mixing, to sterilize 21 degrees. After the mixture and the protease (gas peptone manufactured by American Sigma) were allowed to act for two hours, lactic acid bacteria were added. The lactic acid bacteria used herein is Lac t 〇 bacillus sp., and its concentration is 5 每 per liter, and the number of colonies of 〇 〇 。. The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at 37 ° C and an acid value of 5 · 5. After the completion of the culture, the culture solution was centrifuged, followed by preliminary filtration to remove lactic acid bacteria and residues. The crucible was then subjected to a second pass with a melon microfiltration membrane. The filtrate is concentrated and then diluted with a suitable solvent. The fermented liquid prepared by this preparation is called a mung bean extract which is fermented by an enzyme and fermented by a lactic acid bacteria. The solution concentration was finally formulated to 1 g/1 0 〇m 1 for use. Production Example 1 Preparation of mung bean extract by yeast fermentation and enzyme action: Mung beans were washed with pure water and dried, and then ground into a powder, and the mixture was quenched with 3 〇 e m e s h to obtain a fine powder. Mung bean powder and pure water were mixed at a ratio of 1:16 201010741 10 and sterilized at 121 degrees Celsius. Yeast is added to the mixture. The yeast used herein is Saccharo myces cerevisiae at a concentration of 50,000 colonies per colony (colony forming units). The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at 30 ° C and an acid value of 5 · 5. After the completion of the culture, the culture solution was centrifuged to remove the yeast, and then subjected to preliminary filtration using a 〇 4 5 // m microporous membrane. The filtrate and the protease (pepsin manufactured by Sigma, USA) were allowed to act for two hours, followed by secondary filtration using a 〇.25 5 m ginseng filter. The filtrate is concentrated and then diluted with a suitable solvent. The prepared fermented enzyme extract is referred to as a mung bean extract which is subjected to yeast fermentation and enzyme action. The solution was finally formulated to a concentration of 1 g/1 〇 〇m1 for use. Production Example 2 Preparation of mung bean extract by lactic acid bacteria fermentation and enzyme action: Mung beans were washed with pure water and dried, then ground into a powder, and filtered through a 3 〇 0 m e s h filter cloth to obtain a fine powder. Mung bean powder and pure water were mixed at a ratio of 1:10 and sterilized at 121 degrees Celsius. Add lactic acid bacteria to the mixture. The lactic acid bacterium used herein is Lactobacillus (L a c t 〇 b a c i 1 1 u s s p) at a concentration of 5 每 per liter of 〇 〇 〇 colony. The mixture was cultured for 3 days in a fermentation tank having a capacity of 5 liters at a temperature of 3 degrees Celsius and a pH of 5.5. After the completion of the culture, the culture solution was centrifuged to remove the lactic acid bacteria, followed by preliminary filtration using a 〇·5 5 microporous membrane. The solution and the protease (gastrin produced by the US S i gm a company) were allowed to act for two hours, followed by a second pass through the 0 · 25 _ microporous paint film. After concentrating the mash, dilute with a suitable solvent. The fermented enzyme extract thus prepared is referred to as a mung bean extract which is fermented by lactic acid bacteria and acted as an enzyme. The final concentration of the solution was adjusted to lg/lOOml for use. 17 201010741 Experimental Example 1. Analysis of the isoflavone components in the mung bean extract by fermentation and enzymes In order to measure the isoflavone component's sample prepared in the production example, high performance liquid chromatography (High Performance Liquid Chroma t 〇) Graphy»HPL〇 analysis, the results are shown in Table 1. [Table 1] Comparison of isoflavone components Comparative isoflavones Comparative Production Example 1 Comparative Production Example 2 Production - Example 3 Comparative Production Example 4 Comparative Production Example 5 - Γ &quot; Manufacturing Example 1 Daidzin 450 610 630 720 730 1,040 Glycitin 410 580 590 680 670 1,040 Genistin 0 100 110 220 210 1,020 Total 860 1,290 1,330 1,620 1,610 —————— 3,100 The results show that Compared with other samples in the production examples 2 and 2, the isoflavones were significantly increased in the samples which were fermented after fermentation. Φ Experimental example 2: Fermentation and enzyme action Mung bean extract has the function of promoting collagen and protein synthesis. Human normal fibroblasts are cultured into 48 wells containing DMEM (Du 1b ecc〇§ Modified Eagle Medium) medium. In a microplate (1 xi 6 cells/well), followed by incubation at 37 ° C for 24 hours. The mung bean extract prepared in Production Example 1 was compared with the yeast-fermented mung bean solution of Production Example 2, and the mung bean lactic acid bacteria fermentation liquid prepared in Comparative Example 3 was compared with the enzyme action prepared in Production Example 4 and the yeast-fermented mung bean extract. The enzyme-preserved and lactic acid bacteria-fermented mung bean extract prepared in Example 5 was taken from the liquid, and the yeast extract and the enzyme-treated mung bean extract prepared in Example 1 were prepared. The preparation, and the preparation of the mung bean extract prepared by the production of the lactic acid bacteria fermentation and the enzyme prepared in the production example 2 are regarded as the experimental group, and the final concentration of the individual extract or solution is 1 · 0% ' while replacing the culture solution with no serum. The DMEM medium was then cultured for another 24 hours, and the extract or solution was used as a control group, and the culture solution contained therein was replaced with a serum-free Dmem medium, followed by further culture for 24 hours. After the culture, the supernatant of each well was collected, and the test sample group (Sakamoto τ akara) was used to measure the first type of collagen pro-carbon-based peptide (P rocollagen type I Cp eptide, PPIC). The concentration is calculated to calculate the amount of newly synthesized collagen. The p I cp concentration is calculated in ng/ml. A concentration of 25 〇 Qing's Vitamin C was used for riding. The increase in collagen synthesis rate is calculated based on the following mathematical formula, and the results are shown in Table 2. [Mathematical Formula 1] Increase in collagen synthesis ratio (%) / amount of collagen in the control group)_1} [Table 2] Promote collagen synthesis = {(Experimental group collagen amount XI 0 0 Comparative manufacturing example 1 Comparative Production Example 2 Comparative Production Example 3 ----------- Comparative Production Example 4 56. 201010741 Comparative Production Example 5 55.8 Production Example 1 96.8 Production Example 2 98.6 From the results of Experimental Example 2, it is confirmed that the present invention The mung bean extract obtained by the fermentation and the enzyme in the production example 1 and the production example 2 is compared with the mung bean extract of Comparative Production Example 1 and the simple fermentation liquid (the yeast fermented mung bean solution of Comparative Production Example 2, and the comparative production example). The lactic acid-fermented mung bean solution of 3, and the enzyme-effect and fermentation-treated mung bean extract obtained by fermenting with an enzyme (comparative production examples 4 and 5) can promote collagen synthesis. In addition, the fermented and enzymatic mung bean extract of the present invention can significantly increase collagen synthesis in comparison with the positive vitamin C control group. Experimental Example 3: Fermentation and Enzymes The mung bean extract has the function of promoting fibroblast proliferation. Human normal fibroblasts are cultured into 96-well microplates containing DMEM medium (lxl 04 cells/well). Then, culture at a temperature of 37 degrees Celsius for 24 hours. Comparing the mung bean extract prepared in Production Example 1, comparing the yeast-fermented mung bean solution of Production Example 2, comparing the fermentation broth of the mung bean lactic acid bacteria prepared in Production Example 3, comparing the enzyme action prepared in Production Example 4 with the mung bean extract of yeast fermentation, comparison Preparation of the mung bean extract by the enzyme action and the lactic acid bacteria fermentation prepared in the production example 5, the preparation of the mung bean extract prepared by the yeast fermentation and the enzyme prepared in the production example 1, and the preparation of the mung bean extract prepared by the lactic acid bacteria fermentation and the enzyme prepared in the production example 2. , are regarded as the experimental group, the final concentration of the individual extract or solution is 1.0%, and the culture solution is replaced with the serum-free medium, and then cultured for another 24 hours, without extract or solution As a control group, the culture solution contained therein was replaced with serum-free DME Μ培20 201010741 broth, and then cultured for another 24 hours. After the culture, the cell viability was compared, in particular, a TT solution (manufactured by Sigma, USA) (3 mg / m1) was added to the microwell, followed by an enzyme immunoplate analyzer (e-J SA reader) (US Molecular Dev ices) The company measures the absorbance at a wavelength of 570 nm. The fibroblast growth rate was calculated according to the following mathematical formula 2, and the results are shown in Table 3: Beta-type deformation growth factor (TGF-泠) was used as a positive control group. [Mathematical Formula 2] The rate of fibroblast proliferation = {(absorbance of the experimental group - absorbance of the control group) / absorbance of the control group} xl 〇 效 The effect of fibroblast proliferation _ Positive control group (TGF- /3i〇ng/ml) „. Fibroblast proliferation rate (%) 186. As shown in Table 3, the fermented and enzymatic mung bean extracts in Production Example 1 and Production Example 2 of the present invention were compared with the mung bean extract of Comparative Production Example 1 and the simple fermentation liquid (the yeast of Comparative Production Example 2). The fermented mung bean solution, and the lactic acid-fermented mung bean solution of the production example 3, and the enzyme-effect and fermentation-treated mung bean extract obtained by using the enzyme action 21 201010741 (compared to the production examples 4 and 5) Good to promote cell proliferation. Further, the fermented and enzymatic mung bean extract of the present invention has a function of promoting cell proliferation as high as the positive beta-type growth factor control group. Experimental Example 4: Fermentation and Enzyme Action Mung Bean Extract can slow down cell stimulation caused by lactic acid. Fibroblasts of human skin cells (KCTC'Korean Collection f〇r Type Culture, 1&lt;:〇16 3 The cells were cultured in a butyl flask until the cell fullness reached 8 〇%. The cells were transferred to a 96-well ® plate (manufactured by Fa Icon, USA), and the cell density was 3 x 10 cells/well per cell for 24 hours. After the cultivation, the cells were observed under a microscope to see if they were completely attached and grew well. Use lactic acid (〇 · 2%) as a skin irritant. In particular, D Μ Ε Μ broth and lactic acid-free d Μ Ε Μ broth were added to each well per 2 〇 〇 with 1 〇 2 % lactic acid. The concentration is 1. 〇% by volume, compared with the mung bean extract prepared by the manufacturing process to 5, the yeast fermented mung bean solution, the mung bean lactic acid bacteria fermentation broth, the enzyme action and the yeast fermentation of the mung bean extract, the enzyme action and the lactic acid bacteria The fermented mung bean extract, and the fermented and enzymatic mung bean extracts of the production examples i and 2, were first added to the micropores. At this time, the control group was not added with lactic acid, mung bean extract, mung bean fermentation solution, mung bean extract by enzyme action and fermentation, and mung bean extract by fermentation and enzyme action. The control group was treated only with lactic acid. Cell viability was compared 2 hours after the addition of test sample i. In particular, aMTT solution (manufactured by Sigma, USA) (3 mg/mi) was added to the microwells, followed by an enzyme immunoassay (ELISA reader) (US μ〇22 201010741 ecu 1 ar). Filament ^ V 1 ^ e 3 company) measured wavelength 5 70r and the result ί is calculated according to the formula 3, [Math 3] Cell viability (%) (absorbance of the control group - absorbance of the test sample) Value) / absorbance value of the control group} χ1〇〇 [Table 4] Fermentation and enzyme action Mung bean extract on the stimulating effect of cell stimulating - furnace vivatin cell proliferation rate (%) Control group ~ --- ______ 98.8 _ Comparative control group (0.2% lactic acid) 0.0 Comparative Production Example 1 (1%) 98.6 Comparative Production Example 1 (1%) + 0.2% lactic acid Comparative Production Example 2 (1%) 100. 2 Comparative Production Example 2 (1% ) + 0.2% lactic acid 60.2 Comparative Production Example 3 (1%) 1 Π 0. 0 Comparative Production Example 3 (1%) + 0.2% lactic acid 60.4 Comparative Production Example 4 (1%) 98.8 One Comparative Production Example 4 (1%) + 0.2 %乳竣66.8 Comparative Manufacturing Example 5 (1%) 98.8 _ Comparative Manufacturing Example 5 (1%) + 0.2% Lactic Acid 64J___ Disk Manufacturing Example 1 (1%) __ ^8J___ Potential i tell you 丨 1 (1%) + 〇 2% lactic acid 76.2 ψ 2 (1%) 100. 〇Production Example %1%H0. 23⁄4 lactic acid 74. 6 23 201010741 As shown in Table 4, fermentation in Production Example 1 and Production Example 2 of the present invention The enzyme-acting mung bean extract can increase the cell viability compared with the mung bean extract of Comparative Example 1, which means that they can slow down the cytotoxicity caused by the addition of lactic acid, and also compare with the simple mung bean fermentation broth (contrast manufacturing example). 2 leaven The fermented mung bean solution 'and the lactic acid-fermented mung bean solution of Comparative Example 3), and the enzyme-treated and fermented mung bean extract obtained by fermenting with an enzyme (Comparative Production Examples 4 and 5) can increase cell survival. Rate, which means they have excellent relief of cell irritancy. Based on the above results, the fermented and enzyme-containing mung bean and cosmetic ingredients of the present invention are provided in the following formula. The establishment of the group of the invention is not limited to the following example. In the group of money towels, she contains the lentil extract, which can be used to ferment the mother's fermentation, and the raw material, or the lactic acid bacteria fermentation, and the enzyme action of the mung bean extract. Formulation 1: Softening lotion contains a fermented and enzyme-derived skin lotion, which is prepared based on the composition of Table 5. , use,, recorded extracts [Table 5] Content (unit: ratio, %) Ingredients Fermentation and Enzymes Mung Bean Extract Glycerine Butanediol (1. 3-butyleneglycol) Allantoin _ Vitamin B5 (DL-panthenol) Ethylenediaminetetraacetate (E.D. T.A-2NA) 24 201010741 Benzophenone-9 0. 04 Sodium hyaluronate 5. 0 Nicol hydrogenated castor oil Polyethylene glycol ester-60 (Nicol HC0 60) 0.4 Methyl paraben 0 2 Fragrant 0. 01 Distilled water Total Remaining 100 Formulation 2: Nutrient Body Lotion A nutritional lotion containing fermented and enzymatic mung bean extract, prepared based on the composition of Table 6. [Table 6] Ingredient content (unit: weight percent, %) Fermentation and enzyme action Mung bean extract 2.0 Glyceryl stearate SE 1.5 Stearyl alcohol 1.5 Lanolin (Lanolin) 1.5 Polysorbate 60 1.3 Sorbitan stearate 0.5 Hydrogenated vegetable oil 1.0 Mineral oil 5.0 Squalane 3.0 Trioctanoin 2.0 Dimethicone 0.8 25 201010741 Tocopherol acetate 0.5 Carboxy vinyl polymer (Carboxyv i ny1po1ymer) 0.12 Glycerine 5.0 Butyl diol (1. 3-butyleneglycol) 3.0 Sodium hyaluronate 5.0 Triethanolamine 0.12 Methyl paraben 0.2 Fragrant 0.02 Distilled water Total amount of 100 Formulation 3: Nutrient cream contains fermented and enzyme-effect mung beans The nutrient cream of the extract was prepared based on the composition of Table 7. [Table 7] Ingredient content (unit: weight percent, %) Mung bean extract by fermentation and enzymes 3. 0 Glyceryl monostearate (Lophilophilic) 2. 0 Cetearyl alcohol 2 2 Stearic acid 1. 5 Wax (Wax) 1. 0 Polysorbate 60 1. 5 Sorbitan stearate 0. 6 Hydrogenated vegetable oil ) 1. 0 Squa lane 3. 0 201010741 Mineral oil 5.0 Trioctanoin 5.0 Dimethicone 1.0 Sodium magnesium silicate 0· 1 Glycerine 5.0 Betain 3.0 Triethanolamine 1.0 Sodium hyaluronate 4.0 Methyl paraben 0.2 Fragrant 0.05 Distilled water Residual amount Total 100 Experimental Example 5: Evaluation of the effect of improving the fine lines by the fermentation of the mung bean extract by fermentation and enzymes. Clinical tests were conducted to understand the cosmetic formation in the present invention. Which improves the effectiveness of fine lines. The nutrient cream in the formula 3 contains a 3% by volume ratio, the mung bean extract by the lactic acid bacteria fermentation and the enzyme action in the production example 2, and the comparative nutrient cream is produced by the same manufacturing method as the formula 2 except that the comparative production example 5 is used. The enzyme is used as a mung bean extract which is fermented with lactic acid bacteria, and replaces the lactic acid bacteria fermentation and the enzyme m- Bean extract (Comparative Formulation) of Production Example 2. At the same time, the control nutrient cream is manufactured by the three-phase formula method, but the pure water is used instead of the lactic acid g fermentation of the production example 2 and the mung bean extract (the recipe) of the material side, and the comparative nutrient cream and the clarification material are for the purpose of Manufacturing. The test samples were applied to the double-frequency (b 〇 t h c h e e k s ) of 90 women for a period of six weeks. After six weeks, the fine lines were observed with the naked eye to evaluate the fine lines to improve the effect. See Table 8 for the results. [Table 8] Contains Fermentation and Enzymes, Mung Bean Extract, Incubation Cream 27 201010741 Fine-grained Utility Cosmetics Improves Fine Line Effect Efficiency (%) Good Normal No Formula 3 Cream 20 5 ^ 83.3 Contrast Formula Cream 18 2 10 - 66.7 Cream of the control formula 3 3 ΊΓ 20.0 As shown in Table b, the cream containing the fermented and enzyme-acting bean extract of the formula J of the present invention is compared with the enzyme of the comparative production example 5 The sour bean fermented mung bean extract replaces the fermentation and enzyme of the present invention as a bean extract __ square cream, and Lily water, replacing the control formula of the yeast and the enzyme-acting mung bean extract. It has the effect of significantly improving fine lines. Skin irritation was not observed in most of the images of cosmetics containing ingredients. . =^: Estimate the moisturizing effect of the mung bean extract with the fermentation and enzyme action. Φ, 睪 ΐ Γ Γ Γ Γ 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以 以, a mung bean extract containing 3 by-product ratio = acid = and an enzyme action, and a comparative nutrient cream is produced and manufactured by the method, except that the enzyme-treated mung bean extract of Comparative Example 5 is substituted for the milk of the manufacturing example 2. The nutrient cream is formulated with a denier extract (contrast formula). At the same time, in comparison with the case 2 (4) Μ 相 相 相 相 相 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 Pour the female, somewhere in the arm position, select a square area to smear the 28 201010741 cosmetics 'applied the cosmetic ingredients there for two weeks, using the skin c〇rne〇meter (German company c + K courage , Germany) measures the degree of skin moistness. The number of indicators is not at least 1% improvement, and the results of the improvement of the skin wideness are shown in Table 9. [Table 9] Contains fermented and enzyme-applying mung bean extract nutrient cream, moisturizing effect, moisturizing effect efficiency (%) ^ 10% Invalid formula three cream 24 6 80.0 Contrast formula cream 21 9 70.0 Control formula milk Cream 10 20 33.3 As shown in Table 9, the cream containing the fermented and enzyme-applying mung bean extract of Formulation 3 of the present invention replaces the present invention with the mung bean extract which is fermented by the enzyme and the fermentation of lactic acid bacteria by Comparative Production Example 5. The comparative formula cream of fermentation and enzyme action mung bean extract, and the control formula cream which replaces the fermentation and enzyme action mung bean extract of the invention with pure water have remarkable skin moisturizing effect. The invention relates to a cosmetic component containing a fermented and enzyme-treated mung bean extract, which can prevent skin aging. The yeast or lactic acid bacteria are first used for the fermentation process of the mung bean, and then the fermentation solution and the protease are used to obtain the present invention. The active ingredient of the fermented and enzyme-treated mung bean extract. The extract of the present invention promotes cell activity, collagen synthesis, and slows skin irritation. Therefore, cosmetic ingredients containing such extracts have the effect of improving fine lines and moisturizing the skin. This means that the ingredient is the best choice for cosmetics with excellent anti-aging effects. The above are only some of the embodiments of the present invention, and are not intended to limit the present invention, and the modifications and variations of the present invention are also included in the scope of the patent. In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific structure of the invention is not only found in similar products, but also disclosed in the application. To file an application for an invention patent, please give it a review and give it a legal basis. When granting a patent, it is really ❿ 30 201010741 [Simple description of the diagram] [Main component symbol description] 24! 201010741 24! Invention patent specification (The format and order of this manual, please do not change anything, please do not fill in the ※ part) ^ (2〇06'〇1} ※Application number: ys ιπ ※Application曰: 1. Invention name: (Chinese/English) Category: (2〇〇6.〇1} (2〇〇6.〇1} Anti-aging skin cosmetics containing fermented and enzymatic mung bean extract and its use method φ COSMETIC COMPOSITION FOR ANTI-AGING OF THE SKIN COMPRISING PHASEOLUS RADIATUS EXTRACT OF FERMENTATION-ENZYME TREATMENT II. SUMMARY OF THE INVENTION The present invention relates to an anti-aging skin cosmetic composition containing a fermented and enzymatic mung bean extract and a method for using the same, which is a cosmetic ingredient capable of protecting the skin and using the same The cosmetic component preparation method, the mung bean extract is prepared by fermentation of Saccharomyces cerevisiae or Lactobacillus, and then obtained by protease action; the fermented and enzyme-utilizing mung bean extract of the invention contains more isoflavones It can increase skin cell activity, slow down skin irritation, and promote the synthesis of skin cell proteins, such as collagen, so this ingredient can improve the skin's problems caused by aging, while protecting the skin. III. English Abstract: Provided is a cosmetic composition for skin protection The Phaseolus radiatus extract of fermentation-enzyme treatment, prepared by fermenting Phaseolus radiatus with Saccharomyces cerevisiae or Lactobacillus and treating thereof with protease as an 201010741 active ingredient, and a make-up method using the same. The Phaseolus radiatus extract of fermentation-enzyme treatment Of the present invention contains higher isoflavone and has activities of increasing skin cell activity, alleviating skin irritation, and accelerating synthesis of skin cell protein such as collagen, so that it brings the effect of improving skin troubles caused by aging and protecting skin as well. 201010741 VII. Scope of application for patents: 1. A cosmetic ingredient's active ingredient of mung bean extract which is fermented and enzymatically effective to prevent skin aging, improve skin fine lines or moisturize skin. 2. The cosmetic ingredient according to claim 1, wherein the fermented and enzymatic mung bean extract is fermented by using Saccharomyces cerevisiae to prepare a fermentation broth, followed by protein melamine And the fermentation broth works to produce the active ingredient's these procedures. ® 3. As claimed in claim 2, the peptone is selected from one of the following groups: pepsin, trypsi η, chymopeptidase (carb〇xypeptida se) ), amino acidase (amin〇peptidase), and dipeptidase. 4. The cosmetic ingredient according to the first aspect of the patent application, wherein the fermented and enzyme-acting mung bean extract is fermented by using a lactobacillus (ethyl act bacbac 1 1 us) to prepare a fermentation broth, and then These procedures are achieved by the action of protein fermentase and fermentation broth to produce the active ingredient. 5. If you apply for a cosmetic ingredient in the fourth hand, the egg is selected from one of the following groups: pepsi η, try P sin, carboxypeptidase (carb〇xypeptida) 32 201010741 ), a wind-based enzyme (aminopepti (jase), and a dipeptidase). The cosmetic ingredient according to claim 1, wherein the fermented and enzymatic mung bean extract is The concentration in the cosmetic is in the range of 〇. 〇〇〇1 _ 30.0% by weight (w / w). 7. The cosmetic ingredient according to claim 2, wherein the cosmetic ingredient is formulated into the following group a solution, suspension, emulsion, paste, colloid, emulsion, lotion, powder, soap, surfactant containing a cleansing component, oil, powdered substrate, emulsion base, waxy substrate And a spray. 8. A cosmetic method characterized in that the cosmetic ingredient described in claim 1 is applied to human skin to improve skin aging. 33 201010741 IV. Designated representative map: (1) The representative representative of the case is: ( ). (2) A brief description of the symbol of the representative figure: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: