WO2018101673A2 - Skin whitening composition containing fermented coffee beans as active ingredient - Google Patents
Skin whitening composition containing fermented coffee beans as active ingredient Download PDFInfo
- Publication number
- WO2018101673A2 WO2018101673A2 PCT/KR2017/013389 KR2017013389W WO2018101673A2 WO 2018101673 A2 WO2018101673 A2 WO 2018101673A2 KR 2017013389 W KR2017013389 W KR 2017013389W WO 2018101673 A2 WO2018101673 A2 WO 2018101673A2
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- WO
- WIPO (PCT)
- Prior art keywords
- coffee beans
- fermented
- fermented coffee
- skin whitening
- cosmetic composition
- Prior art date
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- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Definitions
- the present invention relates to a cosmetic composition for skin whitening and a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
- the skin may cause various skin problems by exposure to various harmful substances such as air and ultraviolet rays caused by air pollution and by natural aging and photo aging. Among them, blemishes, freckles and blemishes are one of the biggest skin problems, and many efforts have been made to improve them.
- melanocytes melanocytes
- the distribution of blood vessels the thickness of skin and pigment-related factors such as carotenoids and bilirubin are important.
- melanin produced by the action of various enzymes such as tyrosinase in melanocytes in the human body. Pigmentation of the skin is caused by irritation such as ultraviolet rays or inflammation, and it is also known to be caused by factors such as genetic factors, hormones, foods, and chemicals.
- tyrosine in melanocytes is converted to dopa by the action of tyrosinase, and then into dopaquinone by the action of dopaoxidase, and then tyrosinase-related protein-1 (tyrosinase-related).
- Melanin is produced by the action of protein-1 (hereinafter referred to as TRP-1) and tyrosinase-related protein-2 (hereinafter referred to as TRP-2).
- TRP-1 protein-1
- TRP-2 tyrosinase-related protein-2
- TRP-2 also known as DOPA chromium transmutase, activates the reaction of DOPA chromium to 5,6-dihydroxyindole-2-carboxylic acid (DHICA), and TRP-1 converts DHICA to carboxyl indole-quinone. Oxidize.
- DHICA 5,6-dihydroxyindole-2-carboxylic acid
- TRP-1 converts DHICA to carboxyl indole-quinone. Oxidize.
- TRP-1 and TRP-2 are involved in polymerization, which is the final step in the formation of insoluble pigment melanin.
- TRP-1 tyrosinase-related protein-1
- TRP-2 tyrosinase-related protein-2
- whitening agents include kojic acid, arbutin, glutathione and vitamin C, but they do not have a satisfactory whitening effect and are limited in their use due to skin safety.
- Coffee Rubiaceae belonging to the subgenus kope (Coffee), varieties are grown commercially are largely divided into arabica (Arabica) and Robusta (Robusta-canephora), Riverina and South (Liberica) 3 varieties. Coffee is a representative beverage made with a combination of bitterness, astringent taste, sour taste and sweetness. It is the most widely used beverage all over the world.
- Coffee is known to have higher free radical scavenging ability, which causes cell damage due to its higher content of antioxidants such as polyphenols.
- coffee is known to have an excellent protective effect against Alzheimer's, Parkinson's disease, type 2 diabetes, cholesterol, heart disease and cirrhosis, etc., and many studies are being conducted on the pharmacological effects of coffee beyond the preferred foods.
- Korean Patent No. 1514991 discloses a high functional cosmetic composition comprising a coffee fermentation product and an extract thereof
- Korean Patent No. 1465506 discloses a cosmetic containing an effective extract of a coffee bean by-product, It is different from the cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus cobatus strains as an active ingredient.
- the present invention is derived from the above requirements, the present invention by confirming that the fermented coffee beans fermented with a specific Lactobacillus curvatus strain is excellent in inhibiting tyrosinase activity, Its purpose is to provide a composition for skin whitening containing the fermented coffee beans as an active ingredient.
- the present invention provides a cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
- the present invention also provides a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
- Fermented coffee beans fermented coffee beans of the present invention with a specific Lactobacillus curvatus strain has excellent tyrosinase inhibitory activity, which can prevent or improve functional cosmetics and skin pigmentation diseases for skin whitening. It can be usefully used as a health functional food.
- the present invention provides a cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
- the Lactobacillus keoba tooth (Lactobacillus curvatus) strain is preferably the Lactobacillus keoba tooth (Lactobacillus curvatus deposited on November 16th 2016 in Korea Culture Center of Microorganisms ) SRCM101123 strain (Accession Number: KCCM11933P), but is not limited thereto.
- the skin whitening may be shown by inhibiting the activity of tyrosinase, but is not limited thereto.
- the fermented coffee beans are preferably 12 ⁇ 30 ⁇ 40 °C inoculated with water and Lactobacillus curvatus strain in sterilized coffee beans
- the liquid cultured fermented coffee beans for 48 hours or the liquid cultured fermented coffee beans may be filtered, more preferably sterilized coffee beans inoculated with water and Lactobacillus curvatus strains After the fermented coffee beans or liquid cultured fermented coffee beans for 24 to 48 hours at 30 ⁇ 37 °C filtered, but is not limited thereto.
- the whitening effect is to improve or prevent dark skin, blemishes, freckles, dark circles caused by various factors such as exposure to ultraviolet rays, changes in hormonal balance, genetic programs, and make skin beautiful and transparent. Or it intends to maintain the beautiful skin with transparency, reduce the dullness of skin and increase the luster and tension.
- dark skin, blemishes, freckles, and dark circles are known to be caused by melanocytes (melanocytes) are stimulated by ultraviolet light stimulation or changes in hormonal balance, and thus biosynthetic melanin pigments are deposited on the skin. Therefore, if the production of melanin can be suppressed, it is possible to prevent and improve dark skin, blemishes, freckles and dark circles.
- the cosmetic composition for skin whitening is a solution, suspension, emulsion, paste, gel, cream, lotion, mask pack, essence, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation And it may have any one formulation selected from the group consisting of a spray, but is not limited thereto.
- the cosmetic composition consisting of each of these formulations may contain various bases and additives necessary for the formulation of the formulation and are suitable, and the type and amount of these components can be easily selected by those skilled in the art.
- the cosmetic composition of the present invention may further contain one or more skin whitening active ingredients exhibiting the same or similar functions in addition to the active ingredient.
- Skin whitening active ingredients include niacinamide, kojic acid and derivatives thereof, arbutin, ascorbic acid and derivatives thereof, hydroquinone and derivatives thereof, resorcinol, cycloalkanone, methylenedioxyphenyl alkanol, 2,7-dinitro Plant extracts such as indazole or vine tangerine extract, rice extract, licorice extract, and the like, but are not limited thereto.
- the carrier component is animal fiber, vegetable fiber, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide. And the like can be used.
- the formulation of the cosmetic composition of the present invention is a powder or a spray
- lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as the carrier component, and in particular, in the case of a spray, additionally chlorofluorohydro Propellants such as carbon, propane-butane or dimethyl ether.
- a solvent, solvating agent or emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene.
- a carrier component such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene.
- the formulation of the cosmetic composition of the present invention is a suspension
- a liquid diluent such as water, ethanol or propylene glycol
- suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Microcrystalline cellulose, aluminum metahydroxy, bentonite, agar or tracant and the like can be used.
- the carrier component is an aliphatic alcohol sulfate, an aliphatic alcohol ether sulfate, a sulfosuccinic acid monoester, acethionate, an imidazolinium derivative, a methyltaurate, or a sarcosinate.
- Fatty acid amide ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, linolin derivatives or ethoxylated glycerol fatty acid esters and the like can be used.
- the cosmetic composition of the present invention may further contain an excipient including a fluorescent substance, a fungicide, a moisturizing agent, a moisturizer, a perfume, a perfume carrier, a protein, a solubilizer, a sugar derivative, a sunscreen agent, a vitamin, an emulsifier, a plant extract, and the like.
- an excipient including a fluorescent substance, a fungicide, a moisturizing agent, a moisturizer, a perfume, a perfume carrier, a protein, a solubilizer, a sugar derivative, a sunscreen agent, a vitamin, an emulsifier, a plant extract, and the like.
- an excipient including a fluorescent substance, a fungicide, a moisturizing agent, a moisturizer, a perfume, a perfume carrier, a protein, a solubilizer, a sugar derivative, a sunscreen agent, a vitamin, an emulsifier, a plant extract, and the like.
- the present invention also provides a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
- the fermented coffee bean of the present invention When used as a food additive, the fermented coffee bean may be added as it is or used with other food or food ingredients, and may be appropriately used according to a conventional method.
- the mixed amount of the active ingredient can be suitably determined depending on the purpose of use (prevention, improvement, health or therapeutic treatment).
- the fermented coffee beans of the present invention are added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less based on the raw material in the manufacture of food or beverage.
- the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety. .
- the fermented coffee beans may be used to produce processed foods having improved shelf life while modifying the characteristics of agricultural products, livestock products or aquatic products.
- processed foods include, for example, sweets, beverages, alcoholic beverages, fermented foods, canned foods, milk processed foods, meat processed foods, noodles and the like.
- Confections include biscuits, pies, bread, candy, jelly, gum, cereals (including meal substitutes such as grain flour).
- Beverages include carbonated drinks, functional ion drinks, juices (eg, apples, pears, grapes, aloes, citrus fruits, peaches, carrots, tomato juices, etc.), Sikhye, and the like.
- Alcoholic beverages include sake, whiskey, shochu, beer, liquor and fruit wine.
- Fermented foods include soy sauce, miso, and red pepper paste.
- Canned food includes canned seafood (e.g., tuna, mackerel, canned meat, canned seashells, etc.), canned animal products (e.g. beef, pork, chicken, turkey, etc.), canned produce (corn, peaches, pineapples, etc.).
- Milk processed foods include cheese, butter, yogurt, and the like.
- Processed meat products include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, pork bread and so on.
- Noodles such as sealed packaging fresh noodles, are included.
- the composition may be used in retort food, soups and the like.
- the fermented coffee beans can be used to produce functional foods, health foods or health supplements.
- Functional food, health food or dietary supplement means a food that provides a bioregulatory function, including a physiologically active ingredient in addition to the nutritional function, the fermented coffee beans of the present invention has a skin whitening effect, so functional food, health food or It can be used in the manufacture of dietary supplements.
- the coffee beans were ground to a size of 0.05-0.5 mm and sterilized at 121 ° C. for 15 minutes.
- the sterilized coffee beans are added to the sterilized water 10-100 times compared to the coffee beans, inoculated with vegetable lactic acid bacteria (1 ⁇ 3 OD) and then incubated in the liquid culture supernatant at 30-37 °C for 12-48 hours 0.45 ⁇ m After filtration through a filter was used as a sample.
- Lactobacillus brevis Lactobacillus brevis, LB) 2 Lactobacillus sakei (LS) 3 Lactobacillus plantarum (LP) 4 Lactobacillus fermentum (LF) 5 Lactobacillus curvatus (LC) 6 Lactobacillus rhamnosus (LR) 7 Pediococcus acidilactici (PA) 8 Pediococcus pentosaceus (PP)
- the reaction zone was mixed with 0.2 ml of substrate solution in which 10 mM L-DOPA was dissolved in 0.5 ml of sodium phosphate buffer (pH 6.8) at a concentration of 1/15 M and 0.1 ml of the sample. USA) 0.2 ml was added and reacted at 25 degreeC for 2 minutes, and the absorbance was measured at 475 nm.
- the acidity was titrated by AOAC titration, 25 mL of distilled water was added after weighing the exact weight (about 10 mL) of the sample, and titrated with 0.1N NaOH until the pH was 8.4. At this time, the amount of 0.1N-NaOH consumed was recorded and converted into malic acid and expressed as the total acid content (%).
- DPPH radical activity was added to 0.2 ml of solution, 0.8 ml of 0.4 mM DPPH (1,1 diphenyl-2-picryl-hydrazyl) solution was added for 10 minutes, and the absorbance was measured at 525 nm.
- the formula, electron donating ability (%) 100- Activity was computed by [(sample absorbance / control absorbance) x100].
- the results of comparing the tyrosinase activity after preparing the fermented coffee beans by changing the type of plant lactic acid bacteria inoculated when preparing the fermented coffee beans are shown in Table 3 below.
- Blank means fermented coffee beans incubated for 24 hours without inoculating the strain.
- the fermented coffee beans fermented with Lactobacillus Corbatus strains showed the lowest OD value compared to the fermented coffee beans prepared by fermenting with other strains, and showed the highest whitening activity.
- Tyrosinase Activity (Optical Density) of Fermented Coffee Beans Strain type Tyrosinase activity Lactobacillus brevis (LB) 0.220 Lactobacillus sakei (LS) 0.220 Lactobacillus plantarum (LP) 0.220 Lactobacillus Permanent (LF) 0.228 Lactobacillus Cobatus (LC) 0.176 Lactobacillus rhamnosus (LR) 0.222 Pediocaucus Ashidi Lactissi (PA) 0.233 Blank 0.245
- Lactobacillus curvatus strains suitable for use as cosmetic raw materials and capable of producing fermented coffee beans with excellent tyrosinase inhibitory activity were selected as the most suitable strains for coffee fermentation.
- Lactobacillus curvatus strain is Lactobacillus curvatus SRCM101123 strain, which was deposited on November 16, 2016 to the Korea Microorganism Conservation Center (Accession Number: KCCM11933P).
- Example 3 Total Polyphenol Content and DPPH Radical Scavenging Activity of Fermented Coffee Beans
- the total polyphenol content and DPPH radical scavenging ability of fermented coffee beans prepared by varying incubation time after inoculating Lactobacillus curvatus SRCM101123 strain during the production of fermented coffee beans are shown in Table 4 below. Blank means fermented coffee beans incubated for 24 hours without inoculating the strain.
- Example 4 of fermented coffee beans according to the culture method DPPH Radical Scavenging power
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Abstract
The present invention relates to a skin whitening cosmetics composition and a functional health food composition, for enhancing skin whitening, containing fermented coffee beans fermented with a Lactobacillus curvatus strain as an active ingredient. The fermented coffee beans according to the present invention has excellent inhibitory activity for tyrosinase, and thus can be effectively utilized as functional cosmetics and functional health food for whitening the skin.
Description
본 발명은 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 화장료 조성물 및 피부 미백 개선용 건강기능식품 조성물에 관한 것이다.The present invention relates to a cosmetic composition for skin whitening and a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
피부는 대기 오염에 의한 공기 및 자외선 등 각종 유해성 물질에 노출 및 자연노화와 광노화 등에 의해 여러 가지 피부 문제를 일으킬 수 있다. 그 중 기미, 주근깨, 잡티 등은 가장 큰 피부 문제 중의 하나로 이를 개선하기 위한 많은 노력이 기울어져 왔다.The skin may cause various skin problems by exposure to various harmful substances such as air and ultraviolet rays caused by air pollution and by natural aging and photo aging. Among them, blemishes, freckles and blemishes are one of the biggest skin problems, and many efforts have been made to improve them.
사람의 피부색을 결정하는 데는 여러 요인들이 관여하는데, 그 중에서도 멜라닌 색소를 만드는 멜라노사이트(melanocyte)의 활동성, 혈관의 분포, 피부의 두께 및 카로티노이드, 빌리루빈 등의 인체 내외의 색소 관련 요인들이 중요하다. 특히, 가장 중요한 요인은 인체 내의 멜라노사이트에서 타이로시나제 등의 여러 효소가 작용하여 생성되는 멜라닌이라는 색소이다. 피부의 색소침착은 자외선이나 염증 등의 자극에 의해 야기되며 또 유전적 요인이나 호르몬, 식품 등과 화학물질 등의 인자에 의해서도 발생된다고 알려져 있다. 특히 기미, 주근깨, 색소침착 등과 같은 피부색소 이상침착 증상에 프로스타글란딘(prostaglandins), 히스타민(histamine), 알파-MSH(alpha-MSH), NO(Nitric oxide) 같은 염증 관련 인자가 관여되어 멜라노사이트(melanocyte)내에서 멜라닌 생성을 활성화시키는 것은 잘 알려져 있다. 또한 조직의 손상과 재생과정에서도 면역학적 매개체에 의해 과색소 침착이 수반된다는 보고도 있다. 멜라닌 색소 합성을 구체적으로 살펴보면 멜라닌 세포(melanocytes)가 여러 요인에 의해 자극을 받으면 티로시나아제(tyrosinase)가 멜라노좀(melanosome)에서 멜라닌을 생성한다. 즉, 멜라닌 세포 내 티로신은 티로시나아제의 작용으로 도파(dopa)로 변하고, 이어 도파옥시다제(dopaoxidase)의 작용으로 도파퀴논(dopaquinone)으로 변한 후, 티로시나아제 관련 단백질-1(tyrosinase-related protein-1, 이하 TRP-1이라고 명기)과 티로시나아제 관련 단백질-2(tyrosinase-related protein-2, 이하 TRP-2이라고 명기)의 작용에 의하여 멜라닌을 생성한다. 이러한 일련의 반응에서 티로시나아제는 멜라닌 색소 형성 과정의 속도-제한 반응을 활성화시키므로, 멜라닌 형성은 티로시나아제의 활성 및 발현에 의하여 1차적으로 제어된다. 또한, DOPA 크롬 상호변이효소로 알려진 TRP-2는 DOPA 크롬의 5,6-디하이드록시인돌-2-카르복실산(DHICA)로의 반응을 활성화시키고, TRP-1는 DHICA를 카르복실 인돌-퀴논으로 산화시킨다. 결과적으로 TRP-1 및 TRP-2는 불용성 색소인 멜라닌 형성에 최종단계인 중합반응에 관여한다. 이들 티로시나아제(tyrosinase), TRP-1(tyrosinase-related protein-1), TRP-2(tyrosinase-related protein-2)는 염증 매개물질에 의해 활성이 증가하여 멜라닌의 합성이 증가한다는 보고가 있다.Several factors are involved in determining the skin color of humans, among which the activity of melanocytes (melanocytes) that make melanin pigment, the distribution of blood vessels, the thickness of skin and pigment-related factors such as carotenoids and bilirubin are important. In particular, the most important factor is a pigment called melanin produced by the action of various enzymes such as tyrosinase in melanocytes in the human body. Pigmentation of the skin is caused by irritation such as ultraviolet rays or inflammation, and it is also known to be caused by factors such as genetic factors, hormones, foods, and chemicals. In particular, symptoms of abnormal skin pigmentation such as blemishes, freckles, and pigmentation are associated with inflammation-related factors such as prostaglandins, histamine, alpha-MSH, and nitric oxide. It is well known to activate melanogenesis in. In addition, tissue damage and regeneration may be accompanied by hyperpigmentation by immunological mediators. Looking specifically at the synthesis of melanin pigments, when melanocytes (melanocytes) are stimulated by various factors, tyrosinase (tyrosinase) produces melanin in the melanosomes (melanosome). That is, tyrosine in melanocytes is converted to dopa by the action of tyrosinase, and then into dopaquinone by the action of dopaoxidase, and then tyrosinase-related protein-1 (tyrosinase-related). Melanin is produced by the action of protein-1 (hereinafter referred to as TRP-1) and tyrosinase-related protein-2 (hereinafter referred to as TRP-2). In this series of reactions, tyrosinase activates the rate-limiting reaction of the melanin pigmentation process, so melanin formation is primarily controlled by the activity and expression of tyrosinase. TRP-2, also known as DOPA chromium transmutase, activates the reaction of DOPA chromium to 5,6-dihydroxyindole-2-carboxylic acid (DHICA), and TRP-1 converts DHICA to carboxyl indole-quinone. Oxidize. As a result, TRP-1 and TRP-2 are involved in polymerization, which is the final step in the formation of insoluble pigment melanin. These tyrosinase, tyrosinase-related protein-1 (TRP-1), and tyrosinase-related protein-2 (TRP-2) have been reported to increase activity by inflammatory mediators, increasing melanin synthesis. .
현재 개발된 미백제로는 코지산, 알부틴, 글루타치온, 비타민 C 등이 있지만 소비자들이 만족할 만한 미백효과를 갖지 못하고 있으며 피부 안전성 때문에 그 사용량에 제한적이다.Currently developed whitening agents include kojic acid, arbutin, glutathione and vitamin C, but they do not have a satisfactory whitening effect and are limited in their use due to skin safety.
커피는 꼭두서니과(Rubiaceae) 코페아속(Coffee)에 속하며, 상업적으로 재배하는 품종은 크게 아라비카(Arabica)와 로부스타(Robusta-canephora), 그리고 리베리카(Liberica) 3가지 품종으로 나뉜다. 커피는 쓴맛, 떫은맛, 신맛, 단맛 등이 조화되어 만들어지는 대표적인 음료로서 전 세계적으로 가장 널리 음용되고 있는 기호식품으로 우리나라에서도 커피전문점 확산과 자가소비 증가 등 커피시장이 지속적으로 성장하고 있다.Coffee Rubiaceae (Rubiaceae) belonging to the subgenus kope (Coffee), varieties are grown commercially are largely divided into arabica (Arabica) and Robusta (Robusta-canephora), Riverina and South (Liberica) 3 varieties. Coffee is a representative beverage made with a combination of bitterness, astringent taste, sour taste and sweetness. It is the most widely used beverage all over the world.
커피에는 다른 식품에 비해 폴리페놀 등의 항산화 성분 함량이 높아 세포 손상을 유발하는 자유라디칼 소거능이 높다고 알려져 있다. 또한, 커피는 알츠하이머, 파킨슨병, 제2형 당뇨병, 콜레스테롤, 심장 질환 및 간경변 등에도 우수한 보호효과를 갖는 것으로 알려지면서 기호식품을 넘어서 커피의 약리적인 효과에도 많은 연구가 이루어지고 있는 추세이다.Coffee is known to have higher free radical scavenging ability, which causes cell damage due to its higher content of antioxidants such as polyphenols. In addition, coffee is known to have an excellent protective effect against Alzheimer's, Parkinson's disease, type 2 diabetes, cholesterol, heart disease and cirrhosis, etc., and many studies are being conducted on the pharmacological effects of coffee beyond the preferred foods.
한국등록특허 제1521491호에는 커피 발효물 및 이의 추출물을 포함하는 고기능성 화장료 조성물이 개시되어 있고, 한국등록특허 제1465506호에는 원두커피 부산물의 유효 추출물을 함유하는 화장품이 개시되어 있으나, 본 발명의 커피 원두를 락토바실러스 커바투스 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 화장료 조성물과는 상이하다.Korean Patent No. 1514991 discloses a high functional cosmetic composition comprising a coffee fermentation product and an extract thereof, and Korean Patent No. 1465506 discloses a cosmetic containing an effective extract of a coffee bean by-product, It is different from the cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus cobatus strains as an active ingredient.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명은 커피 원두를 특정 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두가 티로시나아제 활성을 저해하는 효과가 우수함을 확인함으로써, 상기 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 조성물을 제공하는 데 그 목적이 있다.The present invention is derived from the above requirements, the present invention by confirming that the fermented coffee beans fermented with a specific Lactobacillus curvatus strain is excellent in inhibiting tyrosinase activity, Its purpose is to provide a composition for skin whitening containing the fermented coffee beans as an active ingredient.
상기 과제를 해결하기 위하여, 본 발명은 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 화장료 조성물을 제공한다.In order to solve the above problems, the present invention provides a cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
또한, 본 발명은 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백 개선용 건강기능식품 조성물을 제공한다. The present invention also provides a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
본 발명의 커피 원두를 특정 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두는 티로시나아제 저해활성이 우수하므로, 피부 미백을 위한 기능성 화장품 및 피부 색소 침착 질환을 예방 또는 개선시킬 수 있는 건강기능식품으로서 유용하게 사용할 수 있다.Fermented coffee beans fermented coffee beans of the present invention with a specific Lactobacillus curvatus strain has excellent tyrosinase inhibitory activity, which can prevent or improve functional cosmetics and skin pigmentation diseases for skin whitening. It can be usefully used as a health functional food.
본 발명의 목적을 달성하기 위하여, 본 발명은 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 화장료 조성물을 제공한다.In order to achieve the object of the present invention, the present invention provides a cosmetic composition for skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
본 발명의 일 구현 예에 따른 피부 미백용 화장료 조성물에서, 상기 락토바실러스 커바투스(Lactobacillus curvatus) 균주는 바람직하게는 한국미생물보존센터에 2016년 11월 16일자로 기탁된 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주(기탁번호: KCCM11933P)일 수 있으나, 이에 제한되지 않는다.In the cosmetic composition for skin whitening according to the embodiment of the present invention, the Lactobacillus keoba tooth (Lactobacillus curvatus) strain is preferably the Lactobacillus keoba tooth (Lactobacillus curvatus deposited on November 16th 2016 in Korea Culture Center of Microorganisms ) SRCM101123 strain (Accession Number: KCCM11933P), but is not limited thereto.
본 발명의 일 구현 예에 따른 피부 미백용 화장료 조성물에서, 상기 피부 미백은 티로시나아제(tyrosinase)의 활성을 억제함으로써 나타날 수 있으나, 이에 제한되지 않는다.In the cosmetic composition for skin whitening according to an embodiment of the present invention, the skin whitening may be shown by inhibiting the activity of tyrosinase, but is not limited thereto.
본 발명의 일 구현 예에 따른 피부 미백용 화장료 조성물에서, 상기 발효 커피 원두는 바람직하게는 멸균한 커피 원두에 물과 락토바실러스 커바투스(Lactobacillus curvatus) 균주를 접종한 후 30~40℃에서 12~48시간 동안 액체 배양한 발효 커피 원두 또는 상기 액체 배양한 발효 커피 원두를 여과한 발효 커피 원두일 수 있으며, 더욱 바람직하게는 멸균한 커피 원두에 물과 락토바실러스 커바투스(Lactobacillus curvatus) 균주를 접종한 후 30~37℃에서 24~48시간 동안 액체 배양한 발효 커피 원두 또는 상기 액체 배양한 발효 커피 원두를 여과한 발효 커피 원두일 수 있으나, 이에 제한되지 않는다.In the cosmetic composition for skin whitening according to an embodiment of the present invention, the fermented coffee beans are preferably 12 ~ 30 ~ 40 ℃ inoculated with water and Lactobacillus curvatus strain in sterilized coffee beans The liquid cultured fermented coffee beans for 48 hours or the liquid cultured fermented coffee beans may be filtered, more preferably sterilized coffee beans inoculated with water and Lactobacillus curvatus strains After the fermented coffee beans or liquid cultured fermented coffee beans for 24 to 48 hours at 30 ~ 37 ℃ filtered, but is not limited thereto.
한편, 미백 효과란, 자외선 노출, 호르몬 밸런스의 변화, 유전적 프로그램 등의 각종 요인에 의해 발생하는 거뭇한 피부나 기미, 주근깨, 다크서클을 개선 또는 방지하는 효과, 피부를 투명감 있는 아름다운 것으로 하는, 혹은 투명감 있는 아름다운 피부를 유지하는 효과, 피부의 칙칙함을 경감하여 윤기ㆍ팽팽함을 증가시키는 효과 등을 의도하고 있다. 일반적으로, 거뭇한 피부나 기미, 주근깨, 다크서클은 자외선에 의한 자극이나 호르몬 밸런스의 변화 등에 의해 멜라노사이트(melanocyte)가 자극되고, 그래서 생합성된 멜라닌 색소가 피부에 침착하여 발생한다고 알려져 있다. 따라서, 멜라닌의 생성을 억제할 수 있다면, 거뭇한 피부나 기미, 주근깨, 다크서클을 예방ㆍ개선하는 것이 가능하다. On the other hand, the whitening effect is to improve or prevent dark skin, blemishes, freckles, dark circles caused by various factors such as exposure to ultraviolet rays, changes in hormonal balance, genetic programs, and make skin beautiful and transparent. Or it intends to maintain the beautiful skin with transparency, reduce the dullness of skin and increase the luster and tension. In general, dark skin, blemishes, freckles, and dark circles are known to be caused by melanocytes (melanocytes) are stimulated by ultraviolet light stimulation or changes in hormonal balance, and thus biosynthetic melanin pigments are deposited on the skin. Therefore, if the production of melanin can be suppressed, it is possible to prevent and improve dark skin, blemishes, freckles and dark circles.
또한, 상기 피부 미백용 화장료 조성물은 용액, 현탁액, 유탁액, 페이스트, 겔, 크림, 로션, 마스크팩, 에센스, 파우더, 비누, 계면활성제-함유 클렌징, 오일, 분말 파운데이션, 유탁액 파운데이션, 왁스 파운데이션 및 스프레이로 이루어지는 군으로부터 선택된 어느 하나의 제형을 가질 수 있으나, 이에 제한되지 않는다. 이들 각 제형으로 이루어진 화장료 조성물은 그 제형의 제제화에 필요하고 적절한 각종의 기제와 첨가물을 함유할 수 있으며, 이들 성분의 종류와 양은 당업자에 의해 용이하게 선정될 수 있다.In addition, the cosmetic composition for skin whitening is a solution, suspension, emulsion, paste, gel, cream, lotion, mask pack, essence, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax foundation And it may have any one formulation selected from the group consisting of a spray, but is not limited thereto. The cosmetic composition consisting of each of these formulations may contain various bases and additives necessary for the formulation of the formulation and are suitable, and the type and amount of these components can be easily selected by those skilled in the art.
본 발명의 화장료 조성물은 유효성분 이외에 추가로 동일 또는 유사한 기능을 나타내는 피부 미백 활성 성분을 1종 이상 함유할 수 있다. 피부 미백 활성 성분으로는 나이아신아마이드, 코지산 및 이의 유도체, 알부틴, 아스코르브산 및 이의 유도체, 하이드로퀴논 및 이의 유도체, 레조르시놀, 사이클로알카논, 메틸렌디옥시페닐 알칸올, 2,7-디니트로인다졸 또는 덩굴귤 추출물, 쌀 추출물, 감초 추출물과 같은 식물 추출물 등이 있으나, 이에 제한되는 것은 아니다.The cosmetic composition of the present invention may further contain one or more skin whitening active ingredients exhibiting the same or similar functions in addition to the active ingredient. Skin whitening active ingredients include niacinamide, kojic acid and derivatives thereof, arbutin, ascorbic acid and derivatives thereof, hydroquinone and derivatives thereof, resorcinol, cycloalkanone, methylenedioxyphenyl alkanol, 2,7-dinitro Plant extracts such as indazole or vine tangerine extract, rice extract, licorice extract, and the like, but are not limited thereto.
본 발명의 화장료 조성물의 제형이 페이스트, 크림 또는 겔인 경우에는 담체 성분으로서 동물섬유, 식물섬유, 왁스, 파라핀, 전분, 트라가칸트, 셀룰로오스 유도체, 폴리에틸렌 글리콜, 실리콘, 벤토나이트, 실리카, 탈크 또는 산화아연 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a paste, cream or gel, the carrier component is animal fiber, vegetable fiber, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide. And the like can be used.
본 발명의 화장료 조성물의 제형이 파우더 또는 스프레이인 경우에는 담체 성분으로서 락토스, 탈크, 실리카, 알루미늄 히드록시드, 칼슘 실리케이트 또는 폴리아미드 파우더가 이용될 수 있고, 특히 스프레이인 경우에는 추가적으로 클로로플루오로히드로카본, 프로판-부탄 또는 디메틸 에테르와 같은 추진체를 포함할 수 있다.When the formulation of the cosmetic composition of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as the carrier component, and in particular, in the case of a spray, additionally chlorofluorohydro Propellants such as carbon, propane-butane or dimethyl ether.
본 발명의 화장료 조성물의 제형이 용액 또는 유탁액의 경우에는 담체 성분으로서 용매, 용매화제 또는 유탁화제가 이용되고, 예컨대 물, 에탄올, 이소프로판올, 에틸 카보네이트, 에틸 아세테이트, 벤질 알코올, 벤질 벤조에이트, 프로필렌글리콜, 1,3-부틸글리콜 오일, 글리세롤 지방족 에스테르, 폴리에틸렌 글리콜 또는 소르비탄의 지방산 에스테르가 있다.When the formulation of the cosmetic composition of the present invention is a solution or emulsion, a solvent, solvating agent or emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene. Fatty acid esters of glycol, 1,3-butylglycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan.
본 발명의 화장료 조성물의 제형이 현탁액인 경우에는 담체 성분으로서 물, 에탄올 또는 프로필렌 글리콜과 같은 액상 희석제, 에톡실화 이소스테아릴 알코올, 폴리옥시에틸렌 소르비톨 에스테르 및 폴리옥시에틸렌 소르비탄 에스테르와 같은 현탁제, 미소결정성 셀룰로오스, 알루미늄 메타히드록시드, 벤토나이트, 아가 또는 트라칸트 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a suspension, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Microcrystalline cellulose, aluminum metahydroxy, bentonite, agar or tracant and the like can be used.
본 발명의 화장료 조성물의 제형이 계면-활성제 함유 클렌징인 경우에는 담체 성분으로서 지방족 알코올 설페이트, 지방족 알코올 에테르설페이트, 설포숙신산 모노에스테르, 아세티오네이트, 이미다졸리늄 유도체, 메틸타우레이트, 사르코시네이트, 지방산 아미드 에테르 설페이트, 알킬아미도베타인, 지방족 알코올, 지방산 글리세리드, 지방산 디에탄올아미드, 식물성 유, 리놀린 유도체 또는 에톡실화 글리세롤 지방산 에스테르 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a surfactant-containing cleansing agent, the carrier component is an aliphatic alcohol sulfate, an aliphatic alcohol ether sulfate, a sulfosuccinic acid monoester, acethionate, an imidazolinium derivative, a methyltaurate, or a sarcosinate. Fatty acid amide ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, linolin derivatives or ethoxylated glycerol fatty acid esters and the like can be used.
본 발명의 화장료 조성물은 형광물질, 살진균제, 굴수성 유발물질, 보습제, 방향제, 방향제 담체, 단백질, 용해화제, 당 유도체, 일광차단제, 비타민, 유화제, 식물 추출물 등을 포함하는 부형제를 추가로 함유할 수 있다.The cosmetic composition of the present invention may further contain an excipient including a fluorescent substance, a fungicide, a moisturizing agent, a moisturizer, a perfume, a perfume carrier, a protein, a solubilizer, a sugar derivative, a sunscreen agent, a vitamin, an emulsifier, a plant extract, and the like. Can be.
또한, 본 발명은 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백 개선용 건강기능식품 조성물을 제공한다.The present invention also provides a health functional food composition for improving skin whitening containing fermented coffee beans fermented with Lactobacillus curvatus strain as an active ingredient.
본 발명의 상기 발효 커피 원두를 식품첨가물로 사용하는 경우, 상기 발효 커피 원두를 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합양은 그의 사용 목적(예방, 개선, 건강 또는 치료적 처치)에 따라 적합하게 결정될 수 있다. 일반적으로, 식품 또는 음료의 제조시에 본 발명의 발효 커피 원두는 원료에 대하여 15 중량부 이하, 바람직하게는 10 중량부 이하의 양의로 첨가된다.When the fermented coffee bean of the present invention is used as a food additive, the fermented coffee bean may be added as it is or used with other food or food ingredients, and may be appropriately used according to a conventional method. The mixed amount of the active ingredient can be suitably determined depending on the purpose of use (prevention, improvement, health or therapeutic treatment). Generally, the fermented coffee beans of the present invention are added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less based on the raw material in the manufacture of food or beverage.
그러나, 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.However, in the case of long-term intake for health and hygiene or health control, the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety. .
상기 식품의 종류에는 특별한 제한은 없다. 구체적인 예로, 상기 발효 커피 원두를 이용하여 농산물, 축산물 또는 수산물의 특성을 살려 변형시키는 동시에 저장성을 좋게 한 가공식품을 제조할 수 있다. 이런 가공식품에는 예를 들어, 과자, 음료, 주류, 발효식품, 통조림, 우유가공식품, 육류가공식품, 국수 등을 포함한다. 과자는 비스킷, 파이, 빵, 캔디, 젤리, 껌, 시리얼(곡물푸레이크 등의 식사대용품류 포함) 등을 포함한다. 음료는 탄산음료, 기능성 이온음료, 쥬스(예를 들어, 사과, 배,포도, 알로에, 감귤, 복숭아, 당근, 토마토쥬스 등), 식혜 등을 포함한다. 주류는 청주, 위스키, 소주, 맥주,양주, 과실주 등을 포함한다. 발효식품은 간장, 된장, 고추장 등을 포함한다. 통조림은 수산물 통조림(예를 들어, 참치, 고등어, 공치, 소라 통조림 등), 축산물 통조림(쇠고기, 돼지고기, 닭고기, 칠면조 통조림 등), 농산물 통조림(옥수수, 복숭아, 파인애플 통조림 등)을 포함한다. 우유가공식품은 치즈, 버터, 요구르트 등을 포함한다. 육류가공식품은 돈까스, 비프까스, 치킨까스, 소세지, 탕수육, 너겟류, 너비아니 등을 포함한다. 밀봉포장생면 등의 국수를 포함한다. 이 외에도 상기 조성물은 레토르트식품, 스프류 등에 사용될 수 있다.There is no particular limitation on the kind of food. As a specific example, the fermented coffee beans may be used to produce processed foods having improved shelf life while modifying the characteristics of agricultural products, livestock products or aquatic products. Such processed foods include, for example, sweets, beverages, alcoholic beverages, fermented foods, canned foods, milk processed foods, meat processed foods, noodles and the like. Confections include biscuits, pies, bread, candy, jelly, gum, cereals (including meal substitutes such as grain flour). Beverages include carbonated drinks, functional ion drinks, juices (eg, apples, pears, grapes, aloes, citrus fruits, peaches, carrots, tomato juices, etc.), Sikhye, and the like. Alcoholic beverages include sake, whiskey, shochu, beer, liquor and fruit wine. Fermented foods include soy sauce, miso, and red pepper paste. Canned food includes canned seafood (e.g., tuna, mackerel, canned meat, canned seashells, etc.), canned animal products (e.g. beef, pork, chicken, turkey, etc.), canned produce (corn, peaches, pineapples, etc.). Milk processed foods include cheese, butter, yogurt, and the like. Processed meat products include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, pork bread and so on. Noodles, such as sealed packaging fresh noodles, are included. In addition, the composition may be used in retort food, soups and the like.
또한, 상기 발효 커피 원두를 이용하여 기능성 식품, 건강식품 또는 건강보조식품을 제조할 수 있다. 기능성 식품, 건강식품 또는 건강보조식품은 영양 기능 외에도 생리활성 성분을 포함하여 생체조절 기능을 제공하는 식품을 의미하고, 본 발명의 발효 커피 원두는 피부 미백 개선 효과를 가지므로 기능성 식품, 건강식품 또는 건강보조식품 등의 제조에 이용될 수 있다.In addition, the fermented coffee beans can be used to produce functional foods, health foods or health supplements. Functional food, health food or dietary supplement means a food that provides a bioregulatory function, including a physiologically active ingredient in addition to the nutritional function, the fermented coffee beans of the present invention has a skin whitening effect, so functional food, health food or It can be used in the manufacture of dietary supplements.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the embodiment of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
1. 발효 커피 원두 준비1. Preparation of fermented coffee beans
커피 원두를 0.05~0.5 mm 크기로 분쇄하고, 121℃에서 15분 동안 멸균하였다. 상기 멸균한 커피 원두에 멸균수를 커피 원두 대비 10~100배 첨가한 후, 식물성 유산균(1~3 O.D)을 접종한 후 30~37℃에서 12~48시간 동안 액체 배양한 상층액을 0.45 ㎛ 필터로 여과한 후 시료로 사용하였다.The coffee beans were ground to a size of 0.05-0.5 mm and sterilized at 121 ° C. for 15 minutes. The sterilized coffee beans are added to the sterilized water 10-100 times compared to the coffee beans, inoculated with vegetable lactic acid bacteria (1 ~ 3 OD) and then incubated in the liquid culture supernatant at 30-37 ℃ for 12-48 hours 0.45 ㎛ After filtration through a filter was used as a sample.
| No.No. | 균주 종류Strain type |
| 1One | 락토바실러스 브레비스(Lactobacillus brevis, LB)Lactobacillus brevis (Lactobacillus brevis, LB) |
| 22 | 락토바실러스 사케이(Lactobacillus sakei, LS) Lactobacillus sakei (LS) |
| 33 | 락토바실러스 플란타룸(Lactobacillus plantarum, LP) Lactobacillus plantarum (LP) |
| 44 | 락토바실러스 퍼멘텀(Lactobacillus fermentum, LF) Lactobacillus fermentum (LF) |
| 55 | 락토바실러스 커바투스(Lactobacillus curvatus, LC) Lactobacillus curvatus (LC) |
| 66 | 락토바실러스 람노서스(Lactobacillus rhamnosus, LR) Lactobacillus rhamnosus (LR) |
| 77 | 페디오코커스 애시디락티시(Pediococcus acidilactici, PA) Pediococcus acidilactici (PA) |
| 88 | 페디오코커스 펜토사세우스(Pediococcus pentosaceus, PP) Pediococcus pentosaceus (PP) |
2. 실험방법2. Experimental method
1. 티로시나아제 저해 활성1. Tyrosinase Inhibitory Activity
반응구는 1/15M 농도의 인산나트륨 완충액(pH 6.8) 0.5 ㎖에 10mM L-DOPA를 녹인 기질액 0.2 ㎖와 시료 0.1 ㎖의 혼합액에 110U/㎖의 버섯 티로시나아제(mushroom tyrosinase, Sigma-Aldrich, 미국) 0.2 ㎖를 첨가하여 25℃에서 2분간 반응시켜 475 nm에서 흡광도를 측정하였다.The reaction zone was mixed with 0.2 ml of substrate solution in which 10 mM L-DOPA was dissolved in 0.5 ml of sodium phosphate buffer (pH 6.8) at a concentration of 1/15 M and 0.1 ml of the sample. USA) 0.2 ml was added and reacted at 25 degreeC for 2 minutes, and the absorbance was measured at 475 nm.
2. pH2. pH
시료 5 ㎖에 증류수 45 ㎖를 가한 뒤 10분간 볼텍싱하고, 20분간 원심분리한 상등액을 시료로 사용하여 pH 미터(Mettler toledo, Seven Multi S-40K, Ohio, USA)로 측정하였다.45 ml of distilled water was added to 5 ml of the sample, followed by vortexing for 10 minutes, and the supernatant centrifuged for 20 minutes was used as a sample and measured by a pH meter (Mettler toledo, Seven Multi S-40K, Ohio, USA).
3. 산도3. pH
산도는 AOAC의 적정법에 의하여, 시료의 정확한 무게(약 10 ㎖)를 재어 넣은 후 증류수 25 ㎖를 가하고 0.1N NaOH로 pH가 8.4가 될 때까지 적정하였다. 이때 소비된 0.1N-NaOH의 양을 기록하여 사과산으로 환산하여 총산 함량(%)으로 나타내었다.The acidity was titrated by AOAC titration, 25 mL of distilled water was added after weighing the exact weight (about 10 mL) of the sample, and titrated with 0.1N NaOH until the pH was 8.4. At this time, the amount of 0.1N-NaOH consumed was recorded and converted into malic acid and expressed as the total acid content (%).
4. DPPH 라디칼 소거능4. DPPH radical scavenging ability
DPPH 라디칼 활성은 시액 0.2 ㎖에 0.4 mM DPPH(1,1 diphenyl-2-picryl-hydrazyl) 용액 0.8 ㎖를 가하여 10분간 방치한 다음 525 nm에서 흡광도를 측정하였으며 계산식, 전자공여능(%)=100-[(샘플 흡광도/대조구 흡광도)×100]에 의하여 활성도를 산출하였다.DPPH radical activity was added to 0.2 ml of solution, 0.8 ml of 0.4 mM DPPH (1,1 diphenyl-2-picryl-hydrazyl) solution was added for 10 minutes, and the absorbance was measured at 525 nm. The formula, electron donating ability (%) = 100- Activity was computed by [(sample absorbance / control absorbance) x100].
5. 폴리페놀 함량5. Polyphenol Content
시료 100 ㎕에 2% 탄산나트륨 2 ㎖와 50% Folin-Ciacalteu 시약 100 ㎕를 가한 후 720 nm에서 흡광도를 측정하였으며 갈산(Sigma-Aldrich Co., USA)의 검량선에 의하여 함량을 산출하였다.2 ml of 2% sodium carbonate and 100 µl of 50% Folin-Ciacalteu reagent were added to 100 µl of the sample, and the absorbance was measured at 720 nm. The content was calculated by the calibration curve of gallic acid (Sigma-Aldrich Co., USA).
실시예 1: 발효 커피 원두의 pH 및 산도Example 1: pH and Acidity of Fermented Coffee Beans
발효 커피 원두 제조 시 접종하는 식물성 유산균의 종류를 달리하여 발효 커피 원두를 제조한 후 pH 및 산도를 비교한 결과는 하기 표 2와 같다. Blank는 균주를 접종하지 않고 24시간 동안 배양한 발효 커피 원두를 의미한다. 그 결과, 락토바실러스 커바투스 균주로 발효한 발효 커피 원두는 약산성을 나타내어, 화장품 원료로써 피부에 사용할 경우 긍정적인 도움을 줄 수 있을 것으로 판단된다.The results of comparing the pH and acidity after preparing the fermented coffee beans by varying the type of vegetable lactic acid bacteria inoculated when preparing the fermented coffee beans are shown in Table 2 below. Blank means fermented coffee beans incubated for 24 hours without inoculating the strain. As a result, the fermented coffee beans fermented with Lactobacillus Corbatus strains exhibit weak acidity, which may be helpful for skin use as a cosmetic ingredient.
| 균주 종류Strain type | pHpH | 산도(%)Acidity (%) |
| 락토바실러스 브레비스(LB)Lactobacillus brevis (LB) | 8.3258.325 | 1.6331.633 |
| 락토바실러스 사케이(LS)Lactobacillus sakei (LS) | 7.6637.663 | 2.5782.578 |
| 락토바실러스 플란타룸(LP)Lactobacillus plantarum (LP) | 6.9296.929 | 4.8264.826 |
| 락토바실러스 퍼멘텀(LF)Lactobacillus Permanent (LF) | 5.1925.192 | 4.6484.648 |
| 락토바실러스 커바투스(LC)Lactobacillus Cobatus (LC) | 4.7134.713 | 4.0544.054 |
| 페디오코커스 애시디락티시(PA)Pediocaucus Ashidi Lactissi (PA) | 7.6157.615 | 2.7092.709 |
| 페디오코커스 펜토사세우스(PP)Pediococcus pentosaceus (PP) | 5.3155.315 | 4.5684.568 |
| BlankBlank | 7.3697.369 | 1.9931.993 |
실시예 2: 발효 커피 원두의 티로시나아제 활성Example 2: Tyrosinase Activity of Fermented Coffee Beans
발효 커피 원두 제조 시 접종하는 식물성 유산균의 종류를 달리하여 발효 커피 원두를 제조한 후 티로시나아제 활성을 비교한 결과는 하기 표 3과 같다. Blank는 균주를 접종하지 않고 24시간 동안 배양한 발효 커피 원두를 의미한다. 그 결과, 락토바실러스 커바투스 균주로 발효한 발효 커피 원두가 다른 균주로 발효하여 제조한 발효 커피 원두들에 비해 가장 낮은 OD값을 나타내어, 가장 높은 미백 활성을 나타내는 것을 확인할 수 있었다.The results of comparing the tyrosinase activity after preparing the fermented coffee beans by changing the type of plant lactic acid bacteria inoculated when preparing the fermented coffee beans are shown in Table 3 below. Blank means fermented coffee beans incubated for 24 hours without inoculating the strain. As a result, the fermented coffee beans fermented with Lactobacillus Corbatus strains showed the lowest OD value compared to the fermented coffee beans prepared by fermenting with other strains, and showed the highest whitening activity.
| 균주 종류Strain type | 티로시나아제 활성Tyrosinase activity |
| 락토바실러스 브레비스(LB)Lactobacillus brevis (LB) | 0.2200.220 |
| 락토바실러스 사케이(LS)Lactobacillus sakei (LS) | 0.2200.220 |
| 락토바실러스 플란타룸(LP)Lactobacillus plantarum (LP) | 0.2200.220 |
| 락토바실러스 퍼멘텀(LF)Lactobacillus Permanent (LF) | 0.2280.228 |
| 락토바실러스 커바투스(LC)Lactobacillus Cobatus (LC) | 0.1760.176 |
| 락토바실러스 람노서스(LR)Lactobacillus rhamnosus (LR) | 0.2220.222 |
| 페디오코커스 애시디락티시(PA)Pediocaucus Ashidi Lactissi (PA) | 0.2330.233 |
| BlankBlank | 0.2450.245 |
결과적으로, 화장품 원료로 사용이 적합하고, 티로시나아제 저해 활성이 우수한 발효 커피 원두를 제조할 수 있는 락토바실러스 커바투스(Lactobacillus curvatus) 균주를 커피 발효에 가장 적합한 균주로 선정하였고, 본 발명에서 사용한 락토바실러스 커바투스 균주는 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주로, 한국미생물보존센터에 2016년 11월 16일자로 기탁하였다(기탁번호: KCCM11933P).As a result, Lactobacillus curvatus strains suitable for use as cosmetic raw materials and capable of producing fermented coffee beans with excellent tyrosinase inhibitory activity were selected as the most suitable strains for coffee fermentation. Lactobacillus curvatus strain is Lactobacillus curvatus SRCM101123 strain, which was deposited on November 16, 2016 to the Korea Microorganism Conservation Center (Accession Number: KCCM11933P).
실시예 3: 발효 커피 원두의 총 폴리페놀 함량 및 DPPH 라디칼 소거능Example 3: Total Polyphenol Content and DPPH Radical Scavenging Activity of Fermented Coffee Beans
발효 커피 원두 제조 시 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주를 접종한 후 배양시간을 달리하여 제조한 발효 커피 원두의 총 폴리페놀 함량 및 DPPH 라디칼 소거능은 하기 표 4와 같다. Blank는 균주를 접종하지 않고 24시간 동안 배양한 발효 커피 원두를 의미한다.The total polyphenol content and DPPH radical scavenging ability of fermented coffee beans prepared by varying incubation time after inoculating Lactobacillus curvatus SRCM101123 strain during the production of fermented coffee beans are shown in Table 4 below. Blank means fermented coffee beans incubated for 24 hours without inoculating the strain.
그 결과, 커피에 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주를 접종한 후 배양한 발효 커피 원두가 균주를 접종하지 않고 배양한 발효 커피 원두(Blank)에 비해 총 폴리페놀 함량 및 DPPH 라디칼 소거능이 더욱 증진됨을 확인할 수 있었다. 배양시간에 따라서는 DPPH 라디칼 소거능의 경우 24시간 배양과 48시간 배양이 큰 차이를 나타내지 않았으나, 총 폴리페놀 함량은 48시간 배양한 발효 커피 원두가 24시간 배양한 발효 커피 원두에 비해 약 4배 이상 증진됨을 확인할 수 있었다.As a result, the total polyphenol content and DPPH radical scavenging ability of the fermented coffee beans incubated after inoculating Lactobacillus curvatus SRCM101123 strain into the coffee were higher than the fermented coffee beans cultured without inoculating the strain. Could be confirmed. According to the incubation time, 24 hours culture and 48 hours culture did not show significant difference in DPPH radical scavenging ability, but total polyphenol content was about 4 times higher than that of fermented coffee beans grown for 24 hours. Could be confirmed.
| 구분division | BlankBlank | 24시간 배양24-hour incubation | 48시간 배양48 hours incubation |
| 총 폴리페놀 함량(㎎/g)Total Polyphenol Content (mg / g) | 0.2810.281 | 0.4920.492 | 2.0332.033 |
| DPPH 라디칼 소거능(%)DPPH radical scavenging activity (%) | 60.560.5 | 88.788.7 | 88.488.4 |
실시예Example
4: 배양방법에 따른 발효 커피 원두의 4: of fermented coffee beans according to the culture method
DPPHDPPH
라디칼Radical
소거능Scavenging power
발효 커피 원두 제조 시 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주를 접종한 후 배양방법을 달리하여 24시간 동안 배양한 발효 커피 원두의 DPPH 라디칼 소거능은 하기 표 5와 같다. 그 결과, 고체 배양에 비해 액체 배양한 발효 커피 원두가 DPPH 라디칼 소거능이 증진됨을 확인할 수 있었다. 또한, 균주를 접종하지 않고, 커피에 에탄올, 물 또는 메탄올을 첨가하여 추출한 추출물에 비해 발효 커피 원두의 DPPH 라디칼 소거능이 증진됨을 확인할 수 있었다.When the fermented coffee beans were inoculated with Lactobacillus curvatus SRCM101123 strain, DPPH radical scavenging ability of the fermented coffee beans incubated for 24 hours by different culture methods is shown in Table 5 below. As a result, it was confirmed that the fermented coffee beans cultured in liquid compared to the solid culture improved DPPH radical scavenging ability. In addition, it was confirmed that the DPPH radical scavenging ability of the fermented coffee beans was improved compared to the extract extracted by adding ethanol, water or methanol to the coffee without inoculating the strain.
| 구분division | 액체 배양Liquid culture | 고체 배양Solid culture | 70% 에탄올 추출70% Ethanol Extract | 물 추출Water extraction | 메탄올 추출Methanol extraction |
| DPPH 라디칼 소거능(%)DPPH radical scavenging activity (%) | 88.788.7 | 75.875.8 | 70.670.6 | 60.560.5 | 65.465.4 |
[수탁번호][Accession number]
기탁기관명 : 한국미생물보존센터(국외)Depositary Name: Korea Microorganism Conservation Center (overseas)
수탁번호 : KCCM11933PAccession number: KCCM11933P
수탁일자 : 20161116Deposit date: 20161116
Claims (6)
- 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백용 화장료 조성물.A cosmetic composition for skin whitening containing fermented coffee beans fermented with coffee beans Lactobacillus curvatus strain as an active ingredient.
- 제1항에 있어서, 상기 락토바실러스 커바투스(Lactobacillus curvatus) 균주는 락토바실러스 커바투스(Lactobacillus curvatus) SRCM101123 균주(기탁번호: KCCM11933P)인 것을 특징으로 하는 피부 미백용 화장료 조성물.According to claim 1, The Lactobacillus curvatus ( Lactobacillus curvatus ) strain is Lactobacillus curvatus ( Lactobacillus curvatus ) SRCM101123 strain (Accession Number: KCCM11933P), characterized in that the cosmetic composition for skin whitening.
- 제1항에 있어서, 상기 발효 커피 원두는 티로시나아제(tyrosinase)의 활성을 억제하는 것을 특징으로 하는 피부 미백용 화장료 조성물.The cosmetic composition for skin whitening according to claim 1, wherein the fermented coffee beans inhibit the activity of tyrosinase.
- 제1항에 있어서, 상기 발효 커피 원두는 멸균한 커피 원두에 물과 락토바실러스 커바투스(Lactobacillus curvatus) 균주를 접종한 후 30~40℃에서 12~48시간 동안 액체 배양한 발효 커피 원두 또는 상기 액체 배양한 발효 커피 원두를 여과한 발효 커피 원두인 것을 특징으로 하는 피부 미백용 화장료 조성물.The fermented coffee bean or the liquid of claim 1, wherein the fermented coffee beans are inoculated with sterilized coffee beans with water and Lactobacillus curvatus strains and then incubated for 12 to 48 hours at 30 to 40 ° C. A cosmetic composition for skin whitening, wherein the cultured fermented coffee beans are filtered fermented coffee beans.
- 제1항에 있어서, 상기 화장료 조성물은 용액, 현탁액, 유탁액, 페이스트, 겔, 크림, 로션, 마스크팩, 에센스, 파우더, 비누, 계면활성제-함유 클렌징, 오일, 분말 파운데이션, 유탁액 파운데이션, 왁스 파운데이션 및 스프레이로 이루어지는 군으로부터 선택된 어느 하나의 제형을 갖는 것을 특징으로 하는 피부 미백용 화장료 조성물.The method of claim 1, wherein the cosmetic composition is a solution, suspension, emulsion, paste, gel, cream, lotion, mask pack, essence, powder, soap, surfactant-containing cleansing, oil, powder foundation, emulsion foundation, wax A cosmetic composition for skin whitening, characterized in that it has any one formulation selected from the group consisting of a foundation and a spray.
- 커피 원두를 락토바실러스 커바투스(Lactobacillus curvatus) 균주로 발효한 발효 커피 원두를 유효성분으로 함유하는 피부 미백 개선용 건강기능식품 조성물.A health functional food composition for improving skin whitening containing fermented coffee beans fermented with coffee beans Lactobacillus curvatus strain as an active ingredient.
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| KR101783728B9 (en) | 2023-03-13 |
| KR101783728B1 (en) | 2017-10-10 |
| WO2018101673A3 (en) | 2018-08-09 |
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