WO2019059668A2 - Composition for skin, containing, as active ingredient, milk cream liquid fermented by lactic acid bacteria - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising, as an active ingredient, a milk cream liquid fermented by lactic acid bacteria and, specifically, to a composition for: prevention and alleviation of skin aging, which is commonly used as a representative measure of an anti-aging degree; prevention and alleviation of skin injury; prevention and alleviation of skin elasticity deterioration and wrinkles; skin whitening; and prevention or mitigation of atopic dermatitis, and to various applications thereof. The milk cream liquid fermented by Lactococcus spp., Lactobacillus spp. or Bifidobacterium spp. of the present invention has effects of preventing and alleviating skin aging by reducing skin roughness, enhancing skin flexibility, increasing skin elasticity, and alleviating skin wrinkles. In addition, the fermented milk cream liquid prevents and alleviates skin injury by increasing the moisture retention amount and the oil retention amount in the skin surface and decreasing the transepidermal water loss (TEWL). In addition, the fermented milk cream liquid retains an effect of increasing skin whitening by mitigating freckles, blemishes, and senile lentigo, decreasing the melamine index of the skin surface, and improving skin tone, and has an effect of preventing or alleviating atopic dermatitis symptoms by increasing the moisture retention amount in the atopic dermatitis lesion, stabilizing the skin through the reduction of the skin pH value, and reducing the transepidermal water loss, inducing enhanced skin flexibility. Accordingly, the fermented milk cream liquid can be favorably used in a field of a cosmetic product or food associated with the foregoing effects.

Description

A composition for dermatitis containing an active ingredient of a creamy fermented milk of lactic acid bacterium

The present invention relates to a cosmetic composition comprising an oil-in-milk cream fermentation broth of lactic acid bacterium as an active ingredient, specifically for prevention and improvement of skin aging; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; Skin whitening and atopic dermatitis prevention or alleviation, and the like.

The epidermis of the skin is a dynamic organ of the outermost body, maintains homeostasis and plays a central role in skin barrier function. The skin barrier is located on the outermost layer of the skin. In order to maintain the homeostasis of the skin, the formation and differentiation of the epidermal cells and the decolorization process are repeated to participate in the selective permeation of the substance between the human body and the external environment. These skin barriers are accelerated in damage due to rapid degradation of epidermal permeability and weakening of the natural moisturizing factor (NMF) function of the stratum corneum when physicochemical damage such as chronic ultraviolet rays and skin aging proceeds. In any case, if the skin barrier is damaged, immediate repair mechanism is achieved to maintain the homeostasis of the epidermis. However, it can not completely restore the damaged skin barrier. Exposure to chronic skin barrier damage causes structural transformation of the stratum corneum The pathologic keratinocyte disappeared and the transepidermal water loss (TEWL) was increased in an irrational manner. That is, the skin homeostasis such as the balance of the water content of the skin is destroyed, the dryness of the skin becomes worsened, the permeation barrier is damaged, and inflammatory skin diseases and skin aging are promoted.

In particular, atopic dermatitis, a typical skin disease, is a chronic, recurrent inflammatory skin disease, which is caused by dry skin and pruritus, resulting in eczema and inflammatory skin lesions when it is scratched. As it progresses, Disorder or the like. Because atopic dermatitis is a complex clinical manifestation due to genetic and environmental factors, the etiology of the disease is unclear and various treatment methods such as the use of moisturizers, antibiotics, antifungal agents, and photochemotherapy have been carried out. However, It is highly likely to cause side effects when applied, and often becomes a chronic disease that repeats deterioration and improvement. Therefore, the development of a therapeutic agent for atopic dermatitis derived from natural products with less side effects is required steadily.

Lactic acid bacteria have been used extensively in fermented food, pharmaceutical industry and feed industry since they have a function of suppressing harmful bacteria in the intestines, a function of form, an anticancer effect, an immunity enhancement function and a cholesterol reduction function. Especially, it has a high antimicrobial effect and antioxidant activity and is relatively stable in heat treatment, and thus plays an important role as a preservative. In addition, it has a function to protect the skin barrier by improving the lipid barrier and moisturizing effect of the skin. Actually, lactic acid fermentation broth is composed of antimicrobial substances such as bacteriocin and ingredients useful for skin, and it is advantageous that the stock solution of the fermentation broth can be directly used as an external preparation for skin without being subjected to processing such as drying or crushing. It also has an excellent function as a skin application agent for restoring damaged skin barrier as well as inducing moisturization by forming an acidic skin on the skin.

In addition, substances contained in milk and milk cream, which act as anti-inflammatory and antioxidants, and saturated fatty acids have antifungal, anti-inflammatory and antioxidative activities. When milk is fermented with lactic acid bacteria, folic acid increases and moisture When it is kept or applied to the skin, substances that regulate sebum are produced, and lipid soluble vitamins that participate in protein synthesis or have antioxidative action are activated or increased. In addition, the free amino acid content of the NMF is increased to achieve the proper nutritional balance of milk. Bacteriocins, which are known to be produced during the fermentation process, are highly heat resistant and viable, and cosmetic products made from a milk cream fermentation liquid can be antimicrobially effective and can be expected to have excellent cosmetic stability.

The object of the present invention is to prevent and improve skin aging; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And at least one cosmetic composition selected from the group consisting of at least one kind selected from the group consisting of:

Also, the object of the present invention is to prevent and improve skin aging; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; At least one kind of skin external agent selected from the group consisting of skin whitening and atopic dermatitis prevention or alleviation.

Also, the object of the present invention is to prevent and improve skin aging; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And at least one food composition selected from the group consisting of at least one kind selected from the group consisting of:

Also, the object of the present invention is to prevent and improve skin aging; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; Skin whitening, and atopic dermatitis prevention or alleviation. The present invention also provides a method for producing a fermented milk cream.

To the accomplishment of the above object, the present invention provides Lactococcus genus (Lactococcus spp.), genus Lactobacillus (Lactobacillus spp.) and Bifidobacterium (Bifidobacterium for the prevention and improvement of skin aging comprising milk-cream fermentation broth as an active ingredient of at least one strain selected from the group consisting of spp. For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And at least one cosmetic composition selected from the group consisting of a skin whitening agent and an atopic dermatitis preventing or alleviating agent.

The present invention also relates to a method for preventing and improving skin aging comprising an oil-in-milk fermentation broth of at least one strain selected from the group consisting of Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And at least one skin external agent selected from the group consisting of a skin whitening agent and an atopic dermatitis preventing or alleviating agent.

The present invention also relates to a method for preventing and improving skin aging comprising an oil-in-milk fermentation broth of at least one strain selected from the group consisting of Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; Skin whitening and atopic dermatitis prevention or alleviation.

The present invention also relates to a method for producing a cosmetic composition comprising the step of culturing a strain of at least one kind selected from the group consisting of Lactococcus genus, Lactobacillus genus and Bifidobacterium genus in an oil cream medium to obtain a fermentation broth, For prevention and improvement of aging; for prevention and improvement of skin damage; For preventing and improving skin elasticity and wrinkles; Skin whitening and atopic dermatitis prevention or alleviation. The present invention also provides a method for producing at least one milk cream fermentation broth.

Lactobacillus of the present invention in Lactococcus (Lactococcus spp.), genus Lactobacillus (Lactobacillus spp.) or Bifidobacterium (Bifidobacterium The cream fermented milk of the strain of the present invention has the effect of preventing the skin aging by improving the skin roughness, strengthening the skin flexibility and improving the skin elasticity. It also prevents and improves skin damage by increasing the moisture content of the face and neck skin surface, increasing the oil content, decreasing the transepidermal water evaporation (TEWL), and decreasing the skin roughness. It also promotes skin elasticity, reduces wrinkle depth, and prevents skin wrinkles and wrinkles. In addition, there is an effect of improving skin whitening by improving the spots, dullness and senile black spots, decreasing the melanin index of the skin surface and improving the skin tone, and it has an effect on the atopic dermatitis lesion to increase moisture retention, And the amount of transdermal water evaporation is reduced to prevent or alleviate atopic dermatitis due to immunity enhancement, anti-inflammation and anti-allergic effect. Therefore, the composition can be usefully used in the cosmetics, external preparation for skin or foods.

Figs. 1 to 4 are diagrams showing examples of the prevention and improvement of skin aging of various milk cream fermentation broths of the present invention, prevention and improvement of skin damage, reduction of skin elasticity and prevention and improvement of wrinkles, skin whitening enhancement effect and alleviation of lesions of atopic dermatitis It is also confirmed.

The invention in Lactococcus (Lactococcus spp.), genus Lactobacillus (Lactobacillus spp.) and Bifidobacterium (Bifidobacterium for the prevention and improvement of skin aging comprising milk-cream fermentation broth as an active ingredient of at least one strain selected from the group consisting of spp. For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; And at least one cosmetic composition selected from the group consisting of a skin whitening agent and an atopic dermatitis preventing or alleviating agent.

The milk cream fermentation broth of the present invention is a fermentation broth obtained by culturing Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. In a culture medium, a concentrated fermentation broth, Means a dried product, a cultured filtrate, a concentrated culture filtrate, or a dried filtrate, and may be a cultured filtrate containing the strain or the strain after the strain has been removed. The fermentation broth is not limited in its formulation, and may be, for example, a liquid, an emulsion, or a solid.

The fermentation broth is prepared by mixing milk-cream, milk, skim milk, Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB-R2230) and casein hydrolyzate Containing medium, preferably a milk cream, milk or Lactobacilli MRS medium, or a culture medium for culturing the strain of each strain, but the present invention is not limited thereto.

The milk cream is at least one kind selected from the group consisting of milk fat separated from raw milk and milk, concentrate of fat-holding lotion, processed milk cream and powdered milk cream, and generally has a single cream having a milk fat content of 30 to 40% , Light cream with 10 ~ 20% milk fat, table cream with 20 ~ 30% milk fat, milk fat with 48 ~ 60% milk fat Table cream, sour cream, whipping cream (whipped cream) with more than 18% of milk fat, which is a processed cream with food or food additives added to the above milk-cream. ), Or powdered milk cream in which a food or a food additive is added to the milk cream and powdered and made into a powder of milk fat of 50% or more can be used instead of fresh cream.

The milk is at least one selected from the group consisting of crude oil, non-fat milk, low-fat and skim milk added with a milk fat content of 1 part by weight or less, and the milk is cow, sheep, goat, But is not limited to, mammalian milk origin, such as horse, donkey, water buffalo, or camel.

The milk cream fermentation broth may be a fermented milk cream fermented with various lactic acid bacteria or a mixed fermentation broth of a crude fermented broth of a lactic acid bacterium or a lactic acid bacterium fermented with various lactic acid bacteria or a mixture of fermented milk cream fermented with various lactic acid bacteria Milk cream fermentation broth, or various milk cream broth fermentation broths.

The milk cream fermentation broth may be subjected to intermittent sterilization treatment, and may be applied to a variety of milk cream fermentation broths, but is not limited thereto.

The intermittently sterilized milk cream fermentation liquid may be intermittently sterilized by heating the milk cream fermented with the various lactic acid bacteria at a temperature of 80 ° C or more for 15 minutes or more, but is not limited thereto.

The genus Lactobacillus (Lactobacillus spp.), Bifidobacterium (Bifidobacterium spp.), in Lactococcus (Lactococcus milk, cream, skim milk, Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB-R2230) and casein male A culture medium containing at least one of casamino acid and casamino acid may be subjected to the concentration under reduced pressure, and one or more kinds of the lactic acid bacteria fermentation broth may be added to a variety of milk cream fermentation broth. However, the present invention is not limited thereto.

The concentration of the various lactic acid bacteria fermentation broth can be reduced by subjecting the fermented lactic acid fermentation broth fermented with the above various lactic acid bacteria to intermittent sterilization and then heating at 50-70 ° C or more for 50 minutes or more to concentrate the fermentation broth twice or more under reduced pressure.

The diverse creamy medium fermentation broth comprises at least one member selected from the group consisting of yeast extract, MRS broth, LB medium, R2A medium, casein hydrolyzate-containing medium and commercial lactobacillus fermentation broth in an amount of at least 0.1 wt% After the treatment, the resulting milk cream can be fermented into a single or at least one strain selected from the various lactic acid bacteria, but is not limited thereto.

The Lactobacillus spp. May be selected from the group consisting of Lactobacillus rhamnosus , Lactobacillus plantarum , Lactobacillus paracasei , Lactobacillus gasseri , Lactobacillus sp. del the group consisting of Brewer station (Lactobacillus delbrueckii subsp. bulgaricus), Lactobacillus ruteri (Lactobacillus reuteri), Lactobacillus buffer momentum (Lactobacillus fermentum), raised Lactobacillus bariwooseu (Lactobacillus salivarius) and Lactobacillus ash FIG pillar's (Lactobacillus acidophilus) , But it is not limited thereto as long as it is a Lactobacillus subtilis strain for the prevention and alleviation of skin aging, skin damage or skin elasticity and prevention and improvement of wrinkles, skin whitening enhancement, prevention, alleviation and improvement of atopic dermatitis.

Bifidobacterium spp.) is a bifidobacterium ( Bifidobacterium < RTI ID = 0.0 > bifidum ), a Bifidobacterium sp. strain for prevention and alleviation of skin aging, skin damage or skin elasticity and prevention and improvement of wrinkles, prevention of skin whitening, prevention, alleviation and improvement of atopic dermatitis.

Lactococcus genus (Lactococcus Lactococcus lactis is a strain of Lactococcus lactis which is used for the prevention and alleviation of skin aging, skin damage or skin elasticity and prevention of wrinkles, improvement of skin whitening and prevention, alleviation and improvement of atopic dermatitis, But is not limited thereto.

The skin aging can be prevented or prevented by at least one effect selected from the group consisting of an increase in the moisture content of the skin surface, an increase in the amount of oil retained, a decrease in transepidermal water evaporation, a reduction in skin roughness, a skin elasticity enhancement, And this effect can also affect prevention and improvement of skin damage or skin whitening enhancement.

The skin damage is caused by the effect of one or more kinds selected from the group consisting of increase in moisture content of the skin surface, increase in oil content, decrease in transepidermal water evaporation amount, decrease in skin roughness, It is possible to lower the sensitivity and prevent or ameliorate the damage of the skin barrier, and the above effect may also affect improvement of skin aging, reduction of skin elasticity and prevention and improvement of wrinkles, or improvement of skin whitening.

The skin whitening can be improved by at least one effect selected from the group consisting of improvement of stain, dullness and senile black spots, reduction of melanin index of skin surface and improvement of skin tone. In addition, the effect can be prevented by skin aging, And improvement of the skin elasticity and prevention and improvement of wrinkles.

In a specific embodiment of the present invention, the inventors of the present invention have found that, by using a fermentation broth in which a fermented liquid milk cream fermented with various lactic acid bacteria and a fermented milk cream fermentation broth fermented with each strain are mixed at various ratios, As a result, it was found that the milk cream fermentation liquid using the lactic acid bacterium of the present invention increased the moisture retention and oil retention on the surface of the face and neck skin, The skin melanin index is decreased to improve the skin tone and exhibits a whitening effect on stains, dullness and senile black spots. In addition to reducing the transdermal moisture evaporation amount and skin roughness, it also increases skin elasticity and reduces the depth of wrinkles, , Prevention and improvement of skin damage, or reduction of skin elasticity and prevention and improvement of wrinkles Respectively.

In addition, the above-mentioned effects were confirmed by using the lactobacillus lambsus milk cream yeast fermentation broth and the milk cream MRS fermentation broth, respectively.

In addition, the inventive Lactobacillus lambosus was orally administered, and after the improvement of the skin damage or skin aging, the change rate was slightly lower than that of the Lactobacillus laminosis oil cream fermentation broth (B2), but the skin damage or the skin aging In particular, when a lactobacillus mixed bacterial strain of oral Lactobacillus lansosus is administered and a milk cream fermentation lotion is applied, prevention and improvement of skin aging and skin damage, prevention of skin elasticity and prevention and improvement of wrinkles Was observed to be very good.

Therefore, the composition of the present invention is useful as a measure for evaluating skin barrier damage or aging of skin, which is an increase in moisture retention and oil retention on facial skin and neck skin surface, decrease in transdermal moisture evaporation and skin roughness, It is possible to prevent skin irritation or aging of the skin as well as to reduce the melanin index of the skin surface and improve the skin tone while at the same time improving the whitening effect such as stain, And thus can be effectively used as a cosmetic composition and an external preparation for skin.

In another specific example of the present invention, the inventors of the present invention respectively confirmed the effect of atopic treatment on the fermented milk cream fermented with various lactic acid bacteria. The milk cream fermented milk containing the lactic acid bacteria increased the skin moisture content, And decreased the amount of transdermal water evaporation, thereby inhibiting the lesion development of atopic dermatitis and contributing to the suppression of lesion and the inhibition of recurrence. That is, the milk cream fermentation liquid of the present invention is effective in improving the skin moisture content, decreasing the pH value of the skin, stabilizing the skin or reducing the amount of percutaneous water evaporation leading to enhancement of the skin flexibility. As a result, Or prevention.

In addition, it has been confirmed that oral administration of the Lactobacillus laminosus mixed bacterium of the present invention not only inhibits the expression of lesions of atopic dermatitis but also contributes to the suppression of lesion and the inhibition of recurrence, In the case of using the mixed bacterial strains and applying the milk cream fermented lotion lotion, the increase in the skin moisture content of the atopic dermatitis lesion, the decrease in the skin pH value, and the decrease in the transdermal water evaporation amount are all significantly higher, Expression was inhibited, and it was confirmed that it more contributes to the effect of suppressing the lesion and inhibiting recurrence

Accordingly, the composition of the present invention is effective in suppressing the relief and recurrence of lesions such as dry skin, pruritus, eczema, inflammatory skin lesions and subacute lesions such as exudates, The present invention provides a cosmetic composition for preventing, alleviating and improving atopic dermatitis, an external preparation for skin, or an oral preparation for preventing or treating atopic dermatitis, For example.

In addition, the cosmetic composition can be used for oral or skin application, for example. The mixture ratio (w / g) of the live cells or dead cells is used for oral administration, and the ratio of the live cells or dead cells is used for the prevention of skin aging, skin damage or skin elasticity reduction and prevention of wrinkles and skin whitening, To achieve the purpose of prevention, improvement or symptom relief.

The cosmetic composition may be prepared in any form conventionally produced in the art and may be in the form of, for example, a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant- , A powder form foundation, an emulsion foundation, a wax foundation, a spray, and a mixture thereof, or a cosmetic form such as a soap, a foam cleanser, a body cleanser, a shampoo, etc. , And the like, but the present invention is not limited thereto. More particularly, when the composition of the present invention is used as a cosmetic composition, it can be used as a cosmetic composition such as a softening agent, a convergent lotion, a nutritional lotion, an emulsion, a lotion, a cream, an essence, a gel, a pack, a massage cream, a body lotion and cream, Basic cosmetics selected from water and foam cleansers, body cleansers and the like; Make-up cosmetics selected from sunscreen creams, sun oils, sunblocks, makeup bases, foundation, powders, lipsticks, eye creams, eyeliners, mascara, eyebrow pencils; Hair cosmetics selected from shampoo, rinse, color rinse, styling agent, hair treatment agent, hair coloring agent, hair pack, hair mousse, hair liquid, pomade and hair tonic, scalp treatment and the like; Cosmetics for facial cosmetics selected from the group consisting of hair lotion, hair lotion, aftershave lotion, shaving cream, and the like, and the formulations and forms of the cosmetic composition of the present invention are not limited by the formulations.

In addition to the fermented milk cream according to the present invention, the cosmetic composition may contain all kinds of ingredients, such as a carrier and an additive, conventionally known to be suitable for each formulation of the cosmetic composition, . More specifically, it may be purified water, distilled water, flower, fermented filtrate, fermentation broth, ethanol or the like which is mixed or added to cosmetics. An oil-based oil, an ester-based oil, a hydrocarbon-based oil, a silicon-based oil, an animal oil oil, a vegetable oil oil, and a mineral oil oil. Anionic surfactants, cationic surfactants or amphoteric surfactants, and surfactants which can be used singly or in combination of at least one selected from them; Organic pigments, inorganic pigments, and composite pigments thereof; pigments which can be used singly or in combination of at least one selected from these pigments; An ultraviolet absorbing agent (ultraviolet absorbing agent), an inorganic ultraviolet absorbing agent (ultraviolet absorbing agent), and the like, and ultraviolet blocking agents which can be used alone or in a selected one or more of them may be further added as needed. A preservative, a bactericide, an excipient, a diluent, a lower alcohol and a higher alcohol having 12 to 20 carbon atoms, an aliphatic glycerol, a thickener, a chelating agent, an antioxidant, an antioxidant, , An antioxidant, a vitamin and a plant extract, a pH adjuster, an alcohol, a flavor, a blood circulation accelerator, a cold agent, a limiting agent, etc., Can be used.

In another aspect, the present invention in Lactococcus (Lactococcus spp . ), Lactobacillus genus (Lactobacillus spp.) And Bifidobacterium (Bifidobacterium spp . ) For preventing or ameliorating skin aging comprising milk-cream fermentation broth as an active ingredient; For preventing and improving skin damage; And at least one skin external preparation selected from the group consisting of at least one kind selected from the group consisting of prevention and improvement of skin elasticity reduction and wrinkle, skin whitening and atopic dermatitis prevention, alleviation and improvement.

In the present invention, the external preparation for skin refers generally to the entirety of a composition used for external use. Specifically, the external preparation for skin refers to various cosmetics such as cosmetic compositions including various cosmetics such as basic cosmetics, makeup cosmetics, hair cosmetics, And the like, and it is preferably a cosmetic composition, more preferably a functional cosmetic composition or a functional cosmetic composition.

In addition to the active ingredient, the external preparation for skin may contain a component that is usually formulated in an external preparation according to the intended use and the properties of the composition for external use, specifically, a moisturizer, an ultraviolet absorber, a vitamin, an animal extract, a digestive agent, a whitening agent, a vasodilator, A hormone agent and the like may be further added.

The formulations of the external preparation for skin may take any appropriate form depending on the intended use and the nature of the composition for external application. Specific examples thereof include aqueous solutions, solubilizers, emulsions, emulsions, gels, pastes, ointments, A two-layer system, a water-oil-powder three-layer system, and the formulations and the form of the external preparation of the present invention are not limited by the formulations.

In addition, the external preparation for skin may further include a mechanism necessary for infiltrating or transferring the active ingredient into the skin tissue.

The present invention relates to a method for preventing and improving skin aging comprising an oil-in-milk fermentation broth of at least one strain selected from the group consisting of Lactococcus, Lactobacillus and Bifidobacterium as an active ingredient; For preventing and improving skin damage; And at least one food composition selected from the group consisting of at least one kind selected from the group consisting of at least one kind selected from the group consisting of:

The active ingredient may be added to a health supplement such as food, beverage or the like.

There is no particular limitation on the kind of the food. Examples of foods to which the above substances can be added include drinks, various beverages, alcoholic beverages and vitamin complexes, dairy products including ice cream, dairy products and dairy products, and all of the health functional foods in the conventional sense.

The milk cream fermentation broth of the present invention can be added as it is to the food or can be used together with other food or food ingredients, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (for prevention or improvement). Generally, the amount of the compound in the health food may be 0.1 to 90 parts by weight of the total food. However, when it is intended for health and hygiene purposes or for the purpose of health control, the active ingredient may be used in an amount below or above the above range.

The health functional beverage composition of the present invention has no particular limitation on other ingredients other than the above-mentioned compounds as essential ingredients, and may contain various flavoring agents or natural carbohydrates as additional ingredients such as ordinary beverages. Natural flavors and synthetic flavors can be advantageously used as flavors other than those described above.

In addition to the above, the milk cream fermentation broth of the present invention can be used as a flavoring agent such as a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and heavy stabilizers (cheese, chocolate etc.), pectic acid and its salts, And salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the fermentation broth of the present invention may contain natural fruit juice and pulp for the production of fruit juice beverages and vegetable beverages. These components may be used alone or in combination of at least one selected.

And encapsulating the milk cream fermentation broth to make it for oral use, but it is a step included in the production for oral use, but is not limited thereto.

The present invention provides a method for producing a fermented milk-derived fermented milk, comprising: culturing at least one strain selected from the group consisting of Lactococcus genus, Lactobacillus genus and Bifidobacterium genus in an oil cream medium to obtain a milk cream fermentation liquid using various lactic acid bacteria; Subjecting the above-mentioned milk-containing fermentation broth to an intermittent sterilization (Tyndallization) treatment alone or by treating at least one selected product with a variety of milk-derived fermentation broth to obtain a variety of milk-derived fermented broth; Lactobacillus sp., Lactobacillus sp., Bifidobacterium sp.) Are mixed with milk-cream, milk, skim-milk, Lactobacilli MRS medium, LB l of lactic acid fermentation broth obtained by culturing at least one selected from the group consisting of lysogeny broth, R2A medium (MB-R2230), casein hydrolyzate-containing medium and commercial lactobacillus fermentation commercial medium. Treating a variety of milk cream fermentation broth to obtain a variety of milk cream fermentation broth; Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB-R2230), casein hydrolyzate (MB-R2230), casein hydrolyzate a casamino acid-containing medium, and a commercial medium for fermentation of general lactic acid bacteria is treated with an oil cream, and the obtained milk cream medium is fermented with at least one strain selected from the above-mentioned various lactic acid bacteria, The present invention provides a method of producing at least one oil-in-milk fermentation broth selected from the group consisting of the step of obtaining a medium fermentation broth, and specifically a method of preventing and improving skin aging, preventing and improving skin damage, In order to prevent skin whitening and prevent, alleviate and improve atopic dermatitis, the production method is not limited, and the milk cream fermentation liquid prepared by the above method is also not limited.

In addition, the composition of the present invention can be used as an anti-aging agent that has been known up to now, specifically, a skin anti-aging agent, to prevent and improve skin aging, to prevent and improve skin damage, to reduce skin elasticity and to prevent and improve wrinkles, It can be used in combination with an agent for preventing and improving aging, preventing and improving skin damage, reducing skin elasticity, preventing and improving wrinkles, and improving skin whitening. Or for the purpose of preventing, ameliorating or alleviating symptoms of atopic dermatitis, it may be used in combination with atopic dermatitis prevention and amelioration or symptom relief.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only for the purpose of illustrating the present invention, and thus the present invention is not limited thereto.

1. Preparation of experimental material

Example 1 Using various lactic acid bacterial strains Milk cream  Preparation of fermentation broth

Lactococcus lactis pre-cultured in 1 liter of milk cream containing 35% or more milk fat lactis subsp. lactis KCTC 3115), Lactobacillus Planta Room (Lactobacillus planta rum ATCC 8014), para Lactobacillus casei (Lactobacillus paracasei subsp. paracasei KCTC 3510), Lactobacillus gasseri KCTC 3162, Lactobacillus delbrueckii subsp. Bulgaricus KCTC 3635), Lactobacillus reuteri KCTC 3594), Lactobacillus fermentum KCTC 3112), and Lactobacillus salivarius subsp. Salicinius KCTC 3600, Lactobacillus fermentum KCTC 3112, and Lactobacillus acidophilus KCTC 3140 at a concentration of 1 × 10 ⁶ cfu / ml And then cultured in a 37 ° C. incubator at a constant temperature for 72 hours to prepare a milk cream fermentation broth.

Or more than 1 x 10 ⁶ cfu / ml of Bifidobacterium bifidum KCTC 3202, which had been pre-incubated in 1 L of milk cream containing 35% or more of milk fat in the same manner as described above, (Anaerogen 2.5L, Thermo Scientific, USA) to remove oxygen to achieve the culture conditions during culturing. The inner oxygen was removed by using an anaerobic jar and a carbon dioxide gas pack (Anaerogen 2.5L, Thermo scientific, USA).

As a control for the milk cream fermentation solution of the various lactic acid bacteria strains, Lactobacillus rhamnosus KCTC 5033) milk cream fermentation broth was used. The Lactobacillus lambosus was inoculated with 1 x 10 ⁶ cfu / ml of Lactobacillus lambosus strain pre-cultured to 1 L in milk cream containing 35% or more milk fat, then cultured in a 37 ° C incubator for 72 hours, A fermentation broth was obtained.

Example 2 Preparation of Tyndallized Lactobacillus Lambsus milk cream fermentation broth

The fermented broth of Lactobacillus laminosus milk obtained in the same manner as in <Example 1> was heated at a constant atmospheric pressure of 80 ° C or more for 15 minutes or more, and then an intermittently sterilized milk cream fermentation broth was obtained.

<Example 3> Production of lactic acid bacterium milk cream concentrate under reduced pressure

Lactobacilli MRS, or Lactobacillus lambsosus, Lactococcus lactis and Bifidobacterium bifidum pre-cultured in 1 l skim milk were inoculated at a concentration of 1 × 10 ⁶ cfu / ml or more, cultured in a 37 ° C. incubator for more than 24 hours To obtain Lactobacillus laminocus fermentation broth, Lactococcus lactis and Bifidobacterium bifidum fermentation broth, respectively. Thereafter, the fermentation broth of the lactic acid bacteria was intermittently sterilized by warming the fermentation broth at a temperature of 80 DEG C or higher for 15 minutes or more, and then heating the fermentation broth at 60 DEG C or higher for 60 minutes or longer.

Example 4 Preparation of Various Milk Cream Medium Fermentation Liquids

To 1 liter of a milk cream yeast medium containing 99% by weight of milk cream containing 35% or more milk fat and 1% by weight of a yeast extract (Yeast extract, Becton, Dickinson & Co, Calif., USA), 1 L of lactobacillus lanxos ⁶ cfu / ml or more, and cultured in a 37 ° C. incubator at a constant temperature for 24 hours or more to obtain a milk cream yeast fermentation broth.

To 1 liter of milk cream MRS medium containing 5% by weight of Lactobacilli MRS broth (Becton, Dickinson & Co, Calif., USA) in 95% by weight of milk cream containing 35% or more milk fat, Lactobacillus lambosus 1 × 10 ⁶ cfu / ml, and cultured in a 37 ° C. incubator at a constant temperature for 24 hours or more to obtain a milk cream MRS fermentation broth.

In addition, Lactococcus lactis was inoculated into milk cream yeast medium and milk cream MRS medium, respectively, in the same manner as above to obtain Lactococcus lactis milk yeast fermentation broth and Lactococcus lactis milk cream MRS fermentation broth, respectively.

In the same manner as above, Lactobacillus plantarum, which had the lowest variation among the fermented milk-fermented broth fermented with various lactic acid bacteria, was inoculated into milk cream yeast medium and milk cream MRS medium, respectively, to obtain Lactobacillus plantarum milk yeast fermentation broth, Lactobacillus plantarum milk cream MRS fermentation broth respectively.

Example 5: Preparation of emulsion and lotion

Emulsions (N1 to N8) and lotions (K1 to K10) containing the fermented milk cream fermented with various lactic acid bacterial strains of Examples 1 to 4 and intermittent sterilization (N10 to N13) and lotions (K12 to K16) containing various lactic acid fermentation broths of Example 3 and the lotion (K12 to K16) and the lotion (K11) containing the fermented broth of Lactobacillus laminosus milk cream (P1 and P2) and lotions (M1 to M6) of the creamy medium fermentation broth fermentation broth of Example 4 and the emulsion and the lotion (B2) containing the fermentation broth of Lactobacillus lansosus milk cream as a control were prepared as follows [ The emulsion of [Table 1] was used for the face and neck skin tests of aging skin, and the lotion of [Table 2] was used for the test of atopic dermatitis lesions, respectively Respectively.

Emulsion	Ingredient	Unit (g)
A	Olive liquid	One
	Napre	One
W	Fermented sterilized milk cream (B2, N1 ~ N13, P1, P2)	80
	Sterile water	18
Total weight		100
Abbreviation: A, additives (olive liquid, olive oil peg-7 esters 99.9%, clear & yellowish liquid type, Italy; Napre, Zanthoxylum piperitum fruit extract & pulsatilla koreana extract & usnea barbata extract, water soluble liquid type, Koera); W, water base (B2, fermented milk cream with KCTC 5033; N1, fermented milk cream with KCTC 3115; N2, fermented milk-cream with ATCC 8014; N3, fermented milk cream with KCTC 3510; N10, fermented milk cream with KCTC 3635; N10, fermented milk cream with KCTC 3594; N7, fermented milk cream with KCTC 3112; N9 and K11, tyndalized fermented milk-cream broth with KCTC 5033; fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; N11, mixture, added 10% concentrated fermented broth with KCTC 3115 to fermented milk-cream with KCTC 5033; fermented milk-cream with KCTC 5033; fermented milk-cream with KCTC 3633; fermented milk-cream with KCTC 5033; fermented milk-cream with KCTC 3133, fermented milk- fermented mixture of 99% of milk-cream and 1% of yeast broth with KCTC 5033 ; P2, fermented mixture of 95% of milk-cream and 5% of broth with KCTC 5033; Sterile water, Daihan sterile water for irrigation, Korea); The biological resources used in this research were distributed from KCTC.

Lotion	Ingredient	Unit (g)
W	Fermented sterilized milk cream (B2, K1 to K16, M1 to M6)	75
O	Grape seed oil	19
	Olive derived wax	5
A	Napre	One
Total weight		100
Fermented milk cream with KCTC 5033; fermented milk cream with KCTC 3115; K2, fermented milk-cream with ATCC 8014; K3, fermented milk cream with KCTC 3510; Fermented milk-cream with KCTC 3160; K6, fermented milk-cream with KCTC 3594; K7, fermented milk-cream with KCTC 3594; K7, fermented milk-cream with KCTC 3600; : K10, fermented milk-cream with KCTC 3202); K11, tyndalized fermented milk-cream broth with KCTC 5033; K12, mixture, added 10% concentrated fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; K13, mixture, added 20% 10-fold concentrated fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; K14, mixture, added 10% 10-fold concentrated fermented broth with KCTC 3115 to fermented milk-cream with KCTC 5033; K15, mixture, added 10% 10-fold concentrated fermented broth with KCTC 3202 to fermented milk-cream with KCTC 5033; K16, fermented milk-cream mixture, fermented milk-cream KCTC 5033, fermented milk-cream with KCTC 3115; M1, fermented milk-cream & yeast broth with KCTC 5033; M2, fermented milk-cream & MRS broth with KCTC 5033; M3, fermented milk-cream & yeast broth with KCTC 3115; M4, fermented milk-cream & MRS broth with KCTC 3115; M5, fermented milk-cream & yeast broth with ATCC 8014; M6, fermented milk-cream and MRS broth with ATCC 8014 (Milk-cream and yeast broth, mixture of 99% of milk-cream and 1% of yeast extract; and 5% of MRS broth); O, oil base (grape seed oil, vitis vinifera oganic, cold press, virgin, Spain; Olive derived wax, cerearyl olivate & sorbitan olivate, waxy solid flake type, Italy); A, additives (Napre were the same as Table 1.); The biological resources used in this research were distributed from KCTC.

Example 6 Preparation of Oral Lactobacillus Lymphocytic Bacteria Capsule

Lactobacilli MRS or Lactobacillus lambatus (KCTC 5033), which had been preincubated with 1 l skim milk, was inoculated at a concentration of 1 × 10 ⁶ cfu / ml or more in the same manner as in Example 4, And cultured to obtain a lactobacillus lanxosus fermentation broth. Then, the Lactobacillus laminocus fermentation broth was heated at 60 DEG C or lower for 1 hour or more, concentrated under reduced pressure, and then lyophilized and powdery, was used as the lactobacillus Lamb- nosus viable bacteria.

In order to homogenize the live bacteria of Lactobacillus lambusaceus fermentation broth, intermittent sterilization is performed at a constant atmospheric pressure of at least 80 ° C for at least 15 minutes, followed by heating at 60 ° C or lower for 1 hour or longer, And the resultant powder was used as the Lactobacillus lanamsus microbial cells.

For the purpose of this experiment, the oral Lactobacillus rhamnosus live cells were packed in capsules containing 100% by weight of Lactobacillus laminocyte cells, the dose was 500 mg / capsule, the viable cell count per capsule was 10.0 × 10 ¹⁰ CFU or more, Lactobacillus Lactobacillus Lamb- nosus was prepared by filling a capsule with 100% by weight of Lactobacillus rhamnosus cells. The dose was 500 mg / capsule, and the number of cells per capsule was 10.0 × 10 ¹⁰ CFU or more. Also, oral mixed Lactobacillus lambatus mixed bacteria were prepared by mixing 50% by weight of the living cells and 50% by weight of the lactobacillus rhamnosus cells, and then filling the capsules with a dose of 500 mg / capsule. The number of live cells per capsule was 5.0 × 10 ¹⁰ CFU or more, and the number of microorganisms was 5.0 × 10 ¹⁰ CFU or more, and the total weight was 10.0 × 10 ¹⁰ CFU or more, respectively.

2. Skin Efficacy Test

&Lt; Experimental Example 1 >

<1-1> Selection of aging skin test subjects

Among the women aged 40 to 59, who did not receive any special disease treatment or medication at the beginning of the aging process or the aged person who was recruited through the clinical trial recruitment announcement, The participants who did not give any physical stimuli were selected as the first test subjects, and the subjects and the procedures to be studied through clinical trials were described in detail. Then, the blood circulation agent and the blood circulation agent Antioxidants, and other medicines, other cosmetics are not used other than the products supplied for testing, and do not use any cosmetics that have a direct effect on skin changes or skin care. Only one subject was selected as the final study subject.

In addition, the test period was a total of 7 weeks (49 days).

<1-2> Selection of subject for atopic dermatitis test

Among the participants who had atopic dermatitis lesions recruited through the clinical recruitment announcement, those who showed intermittent or continuous symptoms of atopic dermatitis for 6 months or more were selected first, and within 6 months of them, local and systemic steroids, Immunomodulators and inhibitors, antihistamines, and those who have received similar treatment, except those who wish to participate in the final test. The duration of the test was 6 weeks (42 days).

<Experimental Example 2> Evaluation method of skin change

To evaluate the skin changes before and after the clinical trial, we performed device evaluation using skin measurement equipment for visual evaluation and scientific measurement.

For the visual evaluation, the skin surface changes of the clinical investigator were evaluated twice before and after the clinical trial using a digital camera (SAMSUNG, VLUU PL150, Korea) two times before and after the clinical trial. To obtain the same results, images were taken at the same location designated by the same photographer at the designated photographing site.

In addition, the device evaluation using the skin measuring device was performed twice before and after the clinical test using the Cutometer Dual MPA 580 (Multi Probe Adapter system, C + K Electronic GmbH, Cologne, Germany) The same person was measured for objective results, and the same person was recorded before and after the clinical trial. At this time, in the skin measurement room set at 20 ~ 25 ℃, room temperature and relative humidity of 40 ~ 60%, which is suggested as optimal temperature and humidity condition for measuring the accurate state of skin, .

<2-1> Apparatus for evaluation of aging skin

Forehead, right cheek, and right eye were used to observe the change of the facial skin, and the center of the neck was divided into two parts in order to observe the change of the neck skin. Skin side moisture content, skin surface sebum content, transepidermal water evaporation (TEWL), melanin index and skin surface (TEWL) were determined as the side of the neck. roughness and skin elasticity were measured five times at each site and the mean value was taken and the average of each item of facial skin and neck skin was taken as a final measurement value to evaluate skin surface change.

<2-2> Device evaluation of atopic dermatitis lesion Measurement site

Before the clinical trial, the area of severity of the lesion of the test subject was determined as the measurement site, and the skin moisture content, skin acidity (pH), and transdermal moisture evaporation were measured and displayed individually. Objective evaluation.

3. Assessment of aging skin's efficacy

<Experimental Example 3> Evaluation of efficacy of a milk cream fermentation liquid using various lactic acid bacteria strains

<3-1> Confirmation of changes in moisture content of skin surface

The milk cream fermentation broth containing the various lactic acid bacteria strains obtained in the above <Example 1> After the emulsion prepared by the method shown in [Table 1] of Example 5 was applied, changes in moisture content of the skin surface before and after the test were measured. As a result, as shown in Tables 3 and 4, it was confirmed that the moisture content of the skin surface was increased by fermented milk cream fermented mainly in various lactic acid bacteria.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	58.17 ± 6.19	67.83 + - 8.92	-9.65 8.37	-4.161 (.001 ** )
N1	3	62.44 6.10	74.12 ± 9.63	-11.68 ± 3.86	-5.234 (.035 * )
N2	3	62.32 + 1.97	72.33 + - 5.73	-10.00 ± 4.11	-4.212 (.052)
N3	3	56.26 ± 2.99	65.60 ± 6.32	-9.34. + -. 3.40	-4.752 (.042 * )
N4	3	60.82 + - 3.80	69.07 + - 3.52	-8.25 ± 0.51	-27.844 (.001 ** )
N5	3	64.32 6.10	76.94 + - 8.58	-12.62 + 2.92	-7.494 (.017 * )
N6	3	56.48 ± 7.29	65.48 + - 4.97	-9.00 + 2.51	-6.212 (.025 * )
N7	3	52.85 + - 4.86	62.20 + - 2.78	-9.35 ± 2.20	-7.359 (.018 * )
N8	3	59.38 ± 3.28	69.28 + - 2.39	-9.90 ± 0.99	-17.253 (.003 ** )
* p <.05, ** p <.01 Abbreviation: B2, test emulsion made from fermented milk cream with KCTC 5033; N1, test emulsion made from fermented milk cream with KCTC 3115; N2, test emulsion made from fermented milk-cream with ATCC 8014; N3, test emulsion made from fermented milk cream with KCTC 3510; N4, test emulsion made from fermented milk cream with KCTC 3162; N5, test emulsion made from fermented milk cream with KCTC 3635; N6, test emulsion made from fermented milk cream with KCTC 3594; N7, test emulsion made from fermented milk cream with KCTC 3112; N8, test emulsion made from fermented milk cream with KCTC 3202; N, the number of people in group.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	52.89 ± 5.66	66.01 + - 7.83	-13.12 + 8.37	-5.651 (.000 *** )
N1	3	53.47 + - 4.00	67.62 + - 4.13	-14.15 ± 1.03	-23.721 (.002 ** )
N2	3	55.27 ± 1.42	65.77 ± 1.97	-10.50 ± 1.17	-15.555 (.004 ** )
N3	3	50.30 ± 2.22	61.48 ± 3.64	-11.18 ± 4.38	-4.426 (.048 * )
N4	3	50.75 + - 0.46	65.00 ± 2.43	-14.25 + 2.09	-11.790 (.007 ** )
N5	3	48.78 ± 1.96	63.06 ± 5.11	-14.28 + 5.03	-4.916 (.039 * )
N6	3	51.11 ± 2.00	60.67 ± 2.87	-9.56 ± 2.12	-7.789 (.016 * )
N7	3	50.31 + - 4.01	64.67 ± 2.93	-14.36 ± 5.00	-4.973 (.038 * )
N8	3	56.00 ± 5.91	69.51 + - 2.21	-13.51 + - 3.11	-7.511 (.017 * )
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 3.

<3-2> Confirmation of changes in oil content of skin surface

After the emulsion was applied in the same manner as in < 3-1 > above, changes in oil retention amount on the skin surface before and after the test were measured. As a result, as shown in Tables 5 and 6, it was confirmed that the oil content of the skin surface was increased by fermented milk cream fermented with various lactic acid bacteria.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	67.05 ± 6.05	77.41 + - 8.03	-10.35 + 7.92	-4.714 (.001 ** )
N1	3	61.22 + 1.87	71.70 ± 3.54	-10.48 + 5.08	-3.574 (.070)
N2	3	64.74 + - 4.08	73.74 1.81	-9.00 ± 2.94	-5.303 (.034 * )
N3	3	65.22 + - 4.29	74.22 ± 3.62	-9.00 + 1.31	-11.900 (.007 ** )
N4	3	64.61 + - 4.11	73.78 ± 1.26	-9.17 ± 3.69	-4.308 (.049 * )
N5	3	60.78 + - 6.62	72.22 ± 3.23	-11.44 + 3.68	-5.381 (.033 * )
N6	3	68.33 + - 3.28	77.33 + - 3.51	-9.00 + 4.37	-3.566 (.070)
N7	3	63.56 ± 3.89	73.00 + - 3.21	-9.44 ± 1.90	-8.630 (.013 * )
N8	3	63.33 + - 6.08	71.09 + - 6.25	-7.76. + - 1.71	-7.851 (.016 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	33.88 + - 8.07	37.88 + - 7.62	-4.00 + 4.84	-2.978 (.012 * )
N1	3	37.33 ± 3.25	42.50 ± 3.77	-5.17 ± 3.06	-2.929 (.099)
N2	3	38.00 4.04	41.67 ± 3.01	-3.67 ± 1.32	-4.801 (.041 * )
N3	3	29.17 ± 1.89	32.11 ± 1.60	-2.94 + 0.92	-5.556 (.031 * )
N4	3	37.83 + - 5.06	42.83 + - 5.48	-5.00 3.97	-2.182 (.161)
N5	3	31.44 + 1.42	36.28 + - 3.56	-4.83 + - 2.46	-3.410 (.076)
N6	3	35.78 ± 2.62	39.61 + - 2.71	-3.83 + - 0.93	-5.713 (.029 * )
N7	3	38.33 + - 4.19	43.17 + - 2.57	-4.83 + - 4.25	-1.969 (.188)
N8	3	32.33 + - 1.04	36.17 ± 0.58	-3.83 + - 0.76	-8.693 (.013 * )
* p <.05 Abbreviations were the same as Table 3.

<3-3> Determination of melanin index and whitening effect on skin surface

After the emulsion was applied in the same manner as in < 3-1 > above, changes in the melanin index on the skin surface before and after the test were measured. As a result, as shown in Tables 7 and 8 below, it was confirmed that the melanin index of the skin surface was reduced by the fermented milk cream fermented mainly in various lactic acid bacteria. Especially, as shown in FIG. 1, It was confirmed that the skin was improved and the skin of the skin was improved by the improvement of the dullness, the dullness, the senile black spots and the like.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	158.74 ± 25.93	147.30 ± 33.07	11.43 ± 18.03	2.286 (.041 * )
N1	3	170.00 5.30	157.44 + - 7.37	8.22 + - 2.34	6.083 (.026 * )
N2	3	150.52 + - 6.81	141.44 + - 6.75	9.07 ± 2.57	6.119 (.026 * )
N3	3	202.11 ± 16.55	189.00 ± 12.12	13.11 + - 4.53	5.018 (.038 * )
N4	3	158.81 + - 5.37	147.89 ± 3.28	10.93 + - 8.54	2.215 (.157)
N5	3	155.11 + - 6.09	143.96 + - 9.20	11.15 ± 3.99	4.838 (.040 * )
N6	3	179.44 + 14.81	166.78 ± 11.11	12.67 + - 4.70	4.666 (.043 * )
N7	3	198.44 ± 40.17	186.44 + - 46.54	12.00 ± 7.54	2.758 (.110)
N8	3	167.44 + - 2.52	155.56 + - 4.22	11.89 ± 2.01	10.249 (.009 ** )
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	173.38 ± 33.82	166.34 ± 33.63	7.03 + - 13.76	1.843 (.090)
N1	3	166.61 ± 9.05	162.33 + - 7.81	4.28 ± 1.69	4.395 (.048 * )
N2	3	170.61 + - 15.05	163.61 + - 10.67	7.00 + - 6.25	1.939 (.192)
N3	3	173.61 + - 29.44	167.94 ± 25.42	5.67 ± 4.16	2.358 (.143)
N4	3	182.83 + - 13.87	175.33 + - 13.14	7.50 ± 1.32	9.820 (.010 * )
N5	3	175.00 ± 13.94	166.94 + 21.02	8.06 + - 7.13	1.957 (.190)
N6	3	165.50 ± 25.71	160.17 ± 10.32	5.33 ± 19.11	.484 (.677)
N7	3	184.50 ± 13.00	178.17 + - 11.24	6.33 ± 3.06	3.591 (.070)
N8	3	143.50 ± 15.16	139.17 ± 13.58	4.33 ± 1.61	4.670 (.043 * )
* p <.05 Abbreviations were the same as Table 3.

<3-4> Confirmation of Change in Percutaneous Moisture Evaporation Rate (TEWL)

After the emulsion was applied in the same manner as in <3-1>, the change in the amount of percutaneous moisture evaporation was measured before and after the test. As a result, as shown in Tables 9 and 10 below, it was confirmed that the amount of percutaneous water evaporation was reduced by fermented milk cream fermented mainly in various lactic acid bacteria.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.40 ± 5.83	12.55 + - 3.51	3.84 ± 4.45	3.112 (.009 ** )
N1	3	16.96 ± 1.95	12.90 ± 3.03	4.06 ± 1.41	4.999 (.038 * )
N2	3	15.97 + - 0.99	13.37 ± 1.30	2.60 ± 0.79	5.698 (.029 * )
N3	3	15.04 + - 0.38	12.39 ± 0.31	2.65 ± 0.39	11.654 (.007 ** )
N4	3	16.32 ± 1.22	12.50 ± 1.33	3.81 ± 0.31	21.166 (.002 ** )
N5	3	15.54 + - 0.50	11.52 1.52	4.02 + 1.55	11.711 (.007 ** )
N6	3	19.54 ± 1.39	15.73 ± 1.35	3.81 ± 1.32	5.006 (.038 * )
N7	3	20.88 ± 2.27	16.23 ± 3.25	4.14 ± 1.08	6.664 (.022 * )
N8	3	15.27 ± 2.71	11.82 ± 0.65	3.44 ± 2.79	2.399 (.139)
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.08 ± 7.10	11.38 + - 3.62	4.69 ± 5.57	3.041 (.010 * )
N1	3	18.71 ± 3.59	13.48 ± 3.11	5.23 ± 0.51	17.668 (.003 ** )
N2	3	16.57 ± 1.36	12.99 ± 1.50	3.58 ± 0.73	8.490 (.014 * )
N3	3	14.59 ± 1.25	11.62 + 2.69	2.98 ± 1.49	3.455 (.075)
N4	3	19.37 ± 3.70	14.28 ± 4.08	5.08 ± 3.23	2.726 (.112)
N5	3	18.76 + - 4.26	13.39 ± 2.76	5.37 ± 1.82	5.126 (.036 * )
N6	3	17.63 + - 0.78	12.68 ± 1.88	4.95 ± 1.10	7.819 (.016 * )
N7	3	17.97 ± 0.26	14.35 ± 1.66	3.62 ± 1.43	4.390 (.048 * )
N8	3	18.08 + - 0.55	13.68 ± 1.79	4.41 ± 1.36	5.631 (.030 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

<3-5> Confirmation of surface roughness change

After the emulsion was applied in the same manner as in < 3-1 >, the change in roughness of the skin surface before and after the test was measured.

As a result, as shown in Tables 11 and 12, it was confirmed that the surface roughness of the skin was reduced by the fermented milk cream fermented mainly in various lactic acid bacteria. Especially, as shown in FIG. 2, Respectively.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	181.41 + - 62.06	166.82 ± 60.85	14.58 ± 30.12	1.746 (.106)
N1	3	228.13 + - 11.84	213.61 + - 9.26	14.52 ± 3.15	7.983 (.015 * )
N2	3	185.33 + - 35.76	172.41 ± 33.48	12.93 + - 2.57	8.717 (.013 * )
N3	3	178.89 ± 10.86	165.84 ± 13.69	13.04 + - 3.36	6.724 (.021 * )
N4	3	232.00 ± 97.02	215.50 ± 94.97	16.50 + - 3.63	7.870 (.016 * )
N5	3	157.27 ± 10.57	142.40 ± 26.92	14.87 ± 16.35	1.575 (.256)
N6	3	193.24 + 26.76	179.93 + 16.37	13.32 ± 11.06	2.086 (.172)
N7	3	256.44 + 19.02	238.22 + 16.41	18.22 + - 8.00	3.944 (.059)
N8	3	182.56 + - 72.19	169.00 ± 57.03	13.56 ± 15.76	1.490 (.275)
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	288.87 +/- 76.11	261.19 ± 88.11	27.68 ± 30.24	3.300 (.006 ** )
N1	3	236.19 ± 22.01	214.61 ± 23.90	21.58 + - 7.16	5.223 (.035 * )
N2	3	297.33 + - 49.05	275.78 ± 60.26	21.56 ± 11.92	3.133 (.089)
N3	3	253.67 ± 17.36	231.28 ± 14.39	22.39 ± 5.62	6.899 (.020 * )
N4	3	264.35 ± 38.25	239.40 ± 28.13	24.94 + - 10.38	4.161 (.053)
N5	3	251.28 + - 11.59	226.33 + - 14.30	24.94 ± 16.75	2.579 (.123)
N6	3	238.30 ± 38.01	214.00 ± 28.41	24.30 ± 12.40	3.3947 (.077)
N7	3	290.00 ± 9.26	265.59 ± 7.82	24.41 + - 6.69	6.323 (.024 * )
N8	3	268.33 + - 54.52	239.50 ± 101.52	28.83 ± 47.57	1.050 (.404)
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

<3-6> Change of skin elasticity and confirmation of wrinkle improvement

After the emulsion was applied in the same manner as in the above <3-1>, the changes in the elasticity of the skin before and after the test were measured, and a visual evaluation of changes in the wrinkles was made through photography before and after the test. As a result, it was confirmed that the elasticity of the skin was increased by the fermented milk cream fermented mainly in various lactic acid bacteria as shown in Tables 13 and 14 below. Also, it was visually confirmed that the skin of the face and neck, which is filled with the depth of the coarse and fine wrinkles of the face, was stretched and lifted (FIG. 3).

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.39 + 0.15	0.51 + - 0.16	-0.11 ± 0.11	-3.624 (.003 ** )
N1	3	0.38 ± 0.01	0.49 + 0.03	-0.10 + 0.02	-7.190 (.019 * )
N2	3	0.38 + 0.02	0.45 + 0.03	-0.07 ± 0.01	-15.671 (.004 ** )
N3	3	0.54 + 0.03	0.62 + 0.02	-0.08 ± 0.04	-3.223 (.084)
N4	3	0.40 + 0.03	0.50 + - 0.05	-0.10 + 0.04	-4.343 (.049 * )
N5	3	0.39 + - 0.05	0.49 + 0.06	-0.11 ± 0.01	-15.898 (.003 ** )
N6	3	0.34 ± 0.08	0.43 + 0.16	-0.09 0.08	-1.820 (.021)
N7	3	0.50 ± 0.29	0.60 0.21	-0.10 ± 0.13	-1.383 (.301)
N8	3	0.37 + 0.03	0.46 + 0.04	-0.09 0.03	-5.978 (.027 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.66 + 0.16	0.75 + 0.13	-0.08 ± 0.11	-2.826 (.015 * )
N1	3	0.58 ± 0.05	0.63 + 0.02	-0.05 ± 0.05	-2.007 (.183)
N2	3	0.71 ± 0.05	0.75 + 0.03	-0.04 0.03	-2.153 (.164)
N3	3	0.69 ± 0.03	0.75 + 0.03	-0.07 ± 0.01	-15.635 (.004 ** )
N4	3	0.46 + 0.03	0.53 + - 0.01	-0.06 ± 0.01	-8.595 (.013 * )
N5	3	0.58 + 0.17	0.65 + 0.17	-0.07 0.04	-3.023 (.094)
N6	3	0.37 ± 0.05	0.41 + 0.07	-0.05 0.03	-2.864 (.103)
N7	3	0.67 ± 0.31	0.74 ± 0.29	-0.07 ± 0.05	-2.326 (.147)
N8	3	0.65 ± 0.08	0.71 ± 0.09	-0.06 0.02	-5.475 (.032 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 3.

Therefore, the inventors of the present invention used Lactobacillus laminosus (B2) as a control group as well as Lactobacillus lactis (N1), Lactobacillus plantarum (N2), Lactobacillus paracasei (N3) The milk cream fermentation fermented with Gasseri (N4), Lactobacillus delbrueckii (N5), Lactobacillus lutea (N6), Lactobacillus perfumeum (N7) and Bifidobacterium bifidum (N8) A decrease in TEWL and skin roughness, an increase in skin moisture content and oil retention on the surface of the neck skin, a decrease in the melanin index of the skin surface and an improvement in skin tone, whitening, Increase in elasticity, decrease in wrinkle depth, and the like, thereby contributing to prevention and improvement of skin aging, skin damage or skin elasticity reduction and wrinkle, and skin whitening effect Respectively.

<Experimental Example 4> Evaluation of efficacy of intermittent sterilization or reduced-pressure concentrated milk cream fermentation broth and milk cream fermentation mixture

<4-1> Confirmation of changes in moisture content of skin surface

The fermented milk and fermented milk cream mixtures obtained by the intermittent sterilization or reduced-pressure concentration obtained in Example 2 and Example 3 were variously contained After the emulsion prepared by the method shown in [Table 1] of Example 5 was applied, changes in moisture content of the skin surface before and after the test were measured. As a result, as shown in Tables 15 and 16 below, it was confirmed that the oil-cake fermentation broth and the oil-cream fermentation mixture, which were intermittently sterilized or concentrated under reduced pressure, increased the moisture content of the skin surface.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	58.17 ± 6.19	67.83 + - 8.92	-9.65 8.37	-4.161 (.001 ** )
N9	3	58.14 + - 5.48	70.75 + - 2.57	-12.61. + -. 3.38	-6.471 (.023 * )
N10	3	57.47 + - 4.37	70.42 + 1.24	-12.94 + - 5.51	-4.071 (.055)
N11	3	54.34 ± 1.62	67.67 ± 3.77	-13.33 + - 5.24	-4.408 (.048 * )
N12	3	54.59 ± 3.16	66.96 + - 6.71	-12.37 + - 3.75	-5.716 (.029 * )
N13	3	56.46 ± 0.93	65.17 + - 3.03	-8.71 ± 3.54	-4.267 (.051)
* p <.05, ** p <.01 Abbreviation: B2, test emulsion made from fermented milk cream with KCTC 5033; N9, test emulsion made from tyndalized fermented milk-cream broth with KCTC 5033; N10, test emulsion made from mixture, added 10% concentrated fermented broth with KCTC 5033 to fermented milk-cream with KCTC 5033; N11, test emulsion made from mixture, added 10% concentrated fermented broth with KCTC 3115 to fermented milk-cream with KCTC 5033; N12, test emulsion made from mixture, added 10% concentrated fermented broth with KCTC 3202 to fermented milk-cream with KCTC 5033; N13, test emulsion made from fermented milk-cream mixture, mixed fermented milk-cream KCTC 5033, fermented milk-cream with KCTC 3115, fermented milk-cream with KCTC 3162 and fermented milk-cream with KCTC 3635; N, the number of people in group.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	52.89 ± 5.66	66.01 + - 7.83	-13.12 + 8.37	-5.651 (.000 *** )
N9	3	48.27 ± 7.81	61.02 + - 9.42	-12.75 + 4.80	-4.604 (.044 * )
N10	3	48.26 8.31	62.35 + - 6.37	-14.09 ± 2.07	-12.029 (.007 ** )
N11	3	46.98 + - 5.35	61.75 ± 9.23	-14.77 + - 8.68	-2.947 (.098)
N12	3	54.63 + - 2.33	69.74 + 5.07	-15.10 + - 6.61	-3.959 (.053)
N13	3	52.85 ± 2.12	61.68 ± 6.13	-8.83 ± 7.90	-1.938 (.192)
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 15.

<4-2> Confirmation of changes in oil content of skin surface

After the emulsion was applied in the same manner as in < 4-1 > above, changes in oil retention amount on the skin surface before and after the test were measured. As a result, as shown in Tables 17 and 18 below, it was confirmed that the oil-cake fermentation broth and the oil-cream fermentation mixture, which were intermittently sterilized or concentrated under reduced pressure, increased oil retention on the skin surface.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	67.05 ± 6.05	77.41 + - 8.03	-10.35 + 7.92	-4.714 (.001 ** )
N9	3	60.67 ± 3.53	71.00 ± 1.67	-10.33 ± 5.13	-3.489 (.073)
N10	3	61.33 ± 2.91	72.44 ± 2.17	-11.11 + - 3.50	-5.496 (.032 * )
N11	3	65.62 ± 1.68	76.93 + - 6.98	-11.31 + - 6.24	-3.140 (.088)
N12	3	65.26 + - 2.38	76.26 + - 2.48	-11.00 + 4.23	-4.508 (.046 * )
N13	3	62.44 + - 3.86	70.63 ± 1.50	-8.19 ± 3.03	-4.677 (.043 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	33.88 + - 8.07	37.88 + - 7.62	-4.00 + 4.84	-2.978 (.012 * )
N9	3	29.56 ± 7.85	33.61 + - 7.03	-4.06 ± 1.00	-6.992 (.020 * )
N10	3	30.89 + - 5.55	35.28 + - 5.05	-4.39 ± 1.21	-6.305 (.024 * )
N11	3	31.61 + - 2.51	35.72 ± 1.58	-4.11 ± 1.08	-6.566 (.022 * )
N12	3	30.28 ± 1.93	34.06 ± 3.20	-3.78 + 1.46	-4.494 (.046 * )
N13	3	30.33 + - 10.89	33.17 + - 9.41	-2.83 ± 3.69	-1.332 (.341)
* p <.05 Abbreviations were the same as Table 15.

<4-3> Determination of melanin index and whitening effect on skin surface

After the emulsion was applied in the same manner as in < 4-1 >, the change of the melanin index on the skin surface before and after the test was measured. As a result, as shown in Tables 19 and 20 below, it was confirmed that the melanin index of the skin surface was reduced by intermittently sterilized or reduced-pressure concentrated milk cream fermentation broth and milk cream fermentation mixture. In addition, the melanin index of the skin surface was reduced to improve the skin tone, and at the same time, the spots, dullness, senile black spots and the like were lightened or improved, and the skin elasticity was increased visually (FIG.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	158.74 ± 25.93	147.30 ± 33.07	11.43 ± 18.03	2.286 (.041 * )
N9	3	185.56 +/- 13.56	169.19 ± 7.97	16.37 + - 6.80	4.167 (.053)
N10	3	172.67 8.11	150.00 ± 3.76	22.67 + - 4.69	8.368 (.014 * )
N11	3	182.92 8.34	165.25 + - 6.72	17.67 + - 4.76	6.430 (.023 * )
N12	3	159.33 + - 6.77	143.31 + - 7.48	16.02 + - 2.84	9.766 (.010 * )
N13	3	170.00 5.03	161.78 ± 7.37	8.22 + - 2.34	6.083 (.026 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	173.38 ± 33.82	166.34 ± 33.63	7.03 + - 13.76	1.843 (.090)
N9	3	163.17 ± 6.05	154.06 ± 10.22	9.11 ± 5.61	2.814 (.107)
N10	3	171.00 ± 10.00	156.11 + - 8.06	14.89 ± 3.42	7.535 (.017 * )
N11	3	164.83 + - 8.89	153.91 + - 10.18	10.93 ± 5.09	3.719 (.065)
N12	3	184.33 + - 25.17	169.33 ± 32.08	15.00 + - 8.72	2.980 (.097)
N13	3	211.00 ± 29.42	201.67 ± 19.11	9.33 + - 24.04	.672 (.571)
* p <.05 Abbreviations were the same as Table 15.

<4-4> Confirmation of Change in Percutaneous Moisture Evaporation Rate (TEWL)

After the emulsion was applied in the same manner as in < 4-1 >, changes in the transdermal moisture evaporation amount before and after the test were measured. As a result, as shown in Tables 21 and 22 below, it was confirmed that the milk cream fermentation broth obtained by intermittent sterilization or reduced-pressure concentration and the milk cream fermentation mixture decreased the amount of transdermal water evaporation.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.40 ± 5.83	12.55 + - 3.51	3.84 ± 4.45	3.112 (.009 ** )
N9	3	18.58 ± 2.71	13.48 ± 1.85	5.10 ± 0.89	9.894 (.010 * )
N10	3	15.67 ± 0.90	11.16 ± 1.07	4.50 ± 1.16	6.745 (.021 * )
N11	3	20.57 ± 1.98	15.15 + 1.66	5.42 0.97	9.667 (.011 * )
N12	3	20.23 ± 1.95	14.81 ± 3.48	5.42 ± 1.68	5.594 (.031 * )
N13	3	18.61 + - 2.30	15.44 ± 1.92	3.17 ± 1.25	4.371 (.049 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.08 ± 7.10	11.38 + - 3.62	4.69 ± 5.57	3.041 (.010 * )
N9	3	16.68 ± 3.35	11.48 ± 1.56	5.20 ± 1.83	4.934 (.039 * )
N10	3	16.02 + - 3.71	10.48 ± 2.40	5.53 ± 1.37	7.016 (.020 * )
N11	3	15.33 + - 2.79	10.50 ± 1.49	4.84 ± 2.92	2.870 (.103)
N12	3	17.43 ± 1.57	12.11 ± 1.54	5.32 ± 1.71	5.375 (.032 * )
N13	3	18.91 ± 2.27	14.14 ± 2.26	4.77 ± 1.04	5.337 (.033 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

<4-5> Confirmation of surface roughness change

After the emulsion was applied in the same manner as in < 4-1 >, the change in roughness of the skin surface before and after the test was measured. As a result, as shown in Tables 23 and 24, it was confirmed that the oil-cake fermentation broth and the fermented milk cream mixture, which were subjected to intermittent sterilization or concentration under reduced pressure, reduced the roughness of the skin surface. It was also visually confirmed that the roughness was reduced and the skin elasticity was increased (FIG. 2).

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	181.41 + - 62.06	166.82 ± 60.85	14.58 ± 30.12	1.746 (.106)
N9	3	159.01 + - 20.95	142.78 +/- 14.60	16.23 + - 11.23	2.504 (.130)
N10	3	165.67 ± 13.22	146.11 ± 20.35	19.56 + - 7.13	4.749 (.042 * )
N11	3	155.38 ± 14.20	138.39 ± 13.84	16.99 ± 7.27	4.047 (.056)
N12	3	162.71 + - 10.40	146.93 + - 12.52	15.79 + - 4.78	5.725 (.030 * )
N13	3	168.22 ± 20.05	158.20 ± 20.82	10.02 + - 2.48	6.996 (.020 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	288.87 +/- 76.11	261.19 ± 88.11	27.68 ± 30.24	3.300 (.006 ** )
N9	3	285.33 + - 50.89	252.50 ± 57.29	32.83 + - 11.41	4.986 (.038 * )
N10	3	272.00 ± 28.23	235.83 + - 46.46	36.17 ± 18.89	3.316 (.080)
N11	3	255.44 + - 6.87	221.78 ± 17.29	33.67 +/- 10.77	5.412 (.033 * )
N12	3	226.11 ± 17.49	201.18 ± 9.07	24.93 + - 8.60	5.021 (.038 * )
N13	3	224.67 ± 22.89	210.83 + - 16.65	13.83 + - 7.01	3.420 (.076)
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

<4-6> Change of skin elasticity and confirmation of wrinkle improvement

After the emulsion was applied in the same manner as in the above <4-1>, changes in the elasticity of the skin before and after the test were measured, and a visual evaluation of changes in the wrinkles was made through photography before and after the test. As a result, as shown in Tables 25 and 26, it was confirmed that the elasticity of the skin cream-fermented liquid and the cream-in-milk cream mixture, which were intermittently sterilized or concentrated under reduced pressure, increased skin elasticity. In addition, with the increase in elasticity, the skin of the face and neck, which is filled with the thick and thin wrinkles of various appearances, and the stretched skin was lifted up, was visually confirmed (FIG.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.39 + 0.15	0.51 + - 0.16	-0.11 ± 0.11	-3.624 (.003 ** )
N9	3	0.30 + 0.04	0.39 + 0.02	-0.09 0.02	-8.796 (.012 * )
N10	3	0.31 + 0.03	0.41 ± 0.06	-0.10 + 0.03	-6.064 (.026 * )
N11	3	0.35 + 0.06	0.47 + 0.07	-0.12 ± 0.03	-5.952 (.027 * )
N12	3	0.37 + 0.03	0.49 + 0.02	-0.11 + 0.04	-4.536 (.045 * )
N13	3	0.34 0.12	0.41 + 0.09	-0.07 ± 0.09	-1.278 (.330)
* p <.05, ** p <.01 Abbreviations were the same as Table 15.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.66 + 0.16	0.75 + 0.13	-0.08 ± 0.11	-2.826 (.015 * )
N9	3	0.72 ± 0.20	0.82 + 0.11	-0.10 ± 0.09	-1.873 (.202)
N10	3	0.70 + 0.08	0.82 ± 0.09	-0.12 ± 0.08	-5.352 (.033 * )
N11	3	0.68 ± 0.05	0.83 0.06	-0.14 + 0.02	-10.022 (.009 ** )
N12	3	0.64 ± 0.05	0.76 + 0.02	-0.12 ± 0.03	-6.507 (.023 * )
N13	3	0.67 ± 0.31	0.74 ± 0.29	-0.07 ± 0.05	-2.326 (.146)
* p <.05, ** p <.01 Abbreviations were the same as Table 14.

Therefore, not only Lactobacillus lambosus (B2) used as a control group but also intermittently sterilized milk cream fermentation broth (N9), 90% by weight of lactobacillus lambosus milk cream fermentation broth, and lactobacillus lambosus fermentation concentrate 10 (N11) mixed with 90% by weight of a mixed milk cream fermentation broth (N10), 90% by weight of a mixed milk cream fermentation broth (N10), 90% by weight of a lactobacillus laminosse oil cream fermentation broth and 10% by weight of a lactococcus lactis fermentation concentrate, (N12) mixed with 10% by weight of a Bifidobacterium bifidum fermented concentrate were used to increase the moisture content and oil content of the facial skin and neck skin surface, reduce the melanin index of the skin surface, The skin tone is improved, whitening effect in which the spots, dullness, senile black spots, etc. are lightened or improved, the reduction of TEWL and skin roughness, The skin elasticity and skin elasticity, the prevention and improvement of wrinkles, and the skin whitening effect by the change of the skin elasticity, the elasticity increase and the decrease of the wrinkle depth.

In addition, 25% by weight of lactobacillus laminosus milk cream fermentation broth was mixed with 25% by weight of fermentation broth of lactococcus lactis milk cream, 25% by weight of lactobacillus gasseri oil cream fermentation broth, and 25% by weight of fermentation broth of lactobacillus delbrueckii cream In the milk cream fermentation broth (N13), the moisture content and oil content of the facial skin and neck skin surface are increased, the melanin index of the skin surface is reduced, skin tone is improved, whitening, It has been found that it contributes to the reduction of the transdermal moisture evaporation amount and skin roughness, the skin elasticity increase and the wrinkle depth decrease, the skin aging, the skin damage or skin elasticity decrease, the prevention and improvement of wrinkles and the skin whitening effect.

<Experimental Example 5> Evaluation of efficacy of yeast fermentation broth of milk cream

<5-1> Confirmation of changes in moisture content of skin surface

The milk cream yeast fermentation broth obtained in Example 4 was contained After the emulsion prepared by the method shown in [Table 1] of Example 5 was applied, changes in moisture content of the skin surface before and after the test were measured. As a result, it was confirmed that the moisture content of the skin surface of the milk cream yeast fermentation broth was increased as shown in Tables 27 and 28 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	58.17 ± 6.19	67.83 + - 8.92	-9.65 8.37	-4.161 (.001 ** )
P1	3	60.32 + - 4.03	70.06 ± 1.17	-9.74 ± 3.22	-5.238 (.035 * )
P2	3	63.66 ± 5.90	74.94 + 9.07	-11.29 ± 4.37	-4.470 (.047 * )
* p <.05, ** p <.01 Abbreviation: B2, test emulsion made from fermented milk cream with KCTC 5033; P1, test emulsion made from fermented milk-cream & yeast broth with KCTC 5033; P2, test emulsion made from fermented milk-cream & MRS broth with KCTC 5033; N, the number of people in group.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	52.89 ± 5.66	66.01 + - 7.83	-13.12 + 8.37	-5.651 (.000 *** )
P1	3	54.94 + 1.15	68.11 ± 3.45	-13.17 ± 4.42	-5.164 (.036 * )
P2	3	53.32 ± 3.93	66.75 ± 2.08	-13.43 + - 5.85	-3.978 (.058)
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 27.

<5-2> Confirmation of changes in oil content of skin surface

The emulsion was applied in the same manner as in the above <5-1>, and then the change in oil retention amount on the skin surface before and after the test was measured. As a result, as shown in Tables 29 and 30, it was confirmed that the milk cream yeast fermentation broth yeast increased the oil content of the skin surface.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	67.05 ± 6.05	77.41 + - 8.03	-10.35 + 7.92	-4.714 (.001 ** )
P1	3	64.61 + - 4.11	73.78 ± 1.26	-9.17 ± 3.69	-4.308 (.049 * )
P2	3	66.04 + - 0.86	75.06 + - 2.60	-9.01. + -. 3.45	-4.524 (.046 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	33.88 + - 8.07	37.88 + - 7.62	-4.00 + 4.84	-2.978 (.012 * )
P1	3	38.00 4.04	42.33 + - 4.09	-4.33 + 1.44	-5.200 (.035 * )
P2	3	29.56 +/- 7.63	32.94 7.50	-3.39 + 1.46	-4.031 (.056)
* p <.05 Abbreviations were the same as Table 27.

<5-3> Determination of melanin index and whitening effect on skin surface

After the emulsion was applied in the same manner as in <5-1>, the change of the melanin index on the skin surface before and after the test was measured. As a result, as shown in Tables 31 and 32, it was confirmed that the milk cream yeast fermentation broth decreased the melanin index of the skin surface.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	158.74 ± 25.93	147.30 ± 33.07	11.43 ± 18.03	2.286 (.041 * )
P1	3	155.11 + - 6.09	143.96 + - 9.20	11.15 ± 3.99	4.838 (.040 * )
P2	3	164.38 ± 29.33	151.55 ± 28.24	12.82 + - 3.40	6.525 (.023 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	173.38 ± 33.82	166.34 ± 33.63	7.03 + - 13.76	1.843 (.090)
P1	3	170.61 + - 15.05	163.61 + - 10.67	7.00 + - 6.25	1.939 (.192)
P2	3	174.50 ± 7.00	166.17 ± 5.13	8.33 + - 2.31	6.250 (.025 * )
* p <.05 Abbreviations were the same as Table 27.

<5-4> Confirmation of changes in transepidermal water evaporation (TEWL)

After the emulsion was applied in the same manner as in <5-1>, the change in the amount of transdermal moisture evaporation before and after the test was measured. As a result, it was confirmed that the milk cream yeast fermentation broth decreased the amount of transdermal water evaporation as shown in Tables 33 and 34 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.40 ± 5.83	12.55 + - 3.51	3.84 ± 4.45	3.112 (.009 ** )
P1	3	16.32 ± 1.22	12.44 + - 1.23	3.88 ± 0.69	9.749 (.011 * )
P2	3	15.27 ± 2.71	11.82 ± 0.65	3.44 ± 2.79	7.521 (.017 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.08 ± 7.10	11.38 + - 3.62	4.69 ± 5.57	3.041 (.010 * )
P1	3	16.57 ± 1.36	11.99 ± 2.44	4.58 ± 1.63	4.860 (.040 * )
P2	3	18.00 ± 2.25	12.72 ± 1.20	5.28 ± 1.82	5.018 (.038 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

<5-5> Confirmation of surface roughness change

After the emulsion was applied in the same manner as in < 5-1 >, the change in roughness of the skin surface before and after the test was measured. As a result, as shown in Tables 35 and 36, it was confirmed that the milk cream yeast fermentation broth decreased the roughness of the skin surface.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	181.41 + - 62.06	166.82 ± 60.85	14.58 ± 30.12	1.746 (.106)
P1	3	185.33 + - 35.76	169.74 + - 38.42	15.59 6.12	4.416 (.048 * )
P2	3	189.78 + 49.50	173.89 ± 37.79	15.89 ± 11.74	2.343 (.144)
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	288.87 +/- 76.11	261.19 ± 88.11	27.68 ± 30.24	3.300 (.006 ** )
P1	3	324.00 ± 21.59	291.44 ± 20.42	32.56 7.95	7.094 (.019 * )
P2	3	268.33 + - 54.52	242.83 + - 47.37	25.50 ± 14.31	3.087 (.091)
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

<5-6> Change of elasticity of skin and confirmation of wrinkle improvement

After the emulsion was applied in the same manner as in <5-1>, the change in skin elasticity before and after the test was measured. As a result, as shown in Tables 37 and 38, it was confirmed that the milk cream yeast fermentation broth increased skin elasticity.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.39 + 0.15	0.51 + - 0.16	-0.11 ± 0.11	-3.624 (.003 ** )
P1	3	0.53 + 0.04	0.68 ± 0.01	-0.15 + 0.04	-6.538 (.023 * )
P2	3	0.47 ± 0.08	0.60 + 0.09	-0.13 + 0.02	-9.466 (.011 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.66 + 0.16	0.75 + 0.13	-0.08 ± 0.11	-2.826 (.015 * )
P1	3	0.54 + 0.03	0.61 + 0.06	-0.07 ± 0.03	-3.662 (.067)
P2	3	0.70 + 0.06	0.79 ± 0.08	-0.09 0.04	-3.549 (.071)
* p <.05, ** p <.01 Abbreviations were the same as Table 27.

Therefore, not only the Lactobacillus lambosus (B2) used as a control group as the present invention of the present inventors but also the lactobacillus lambsos milk cream yeast fermentation broth (P1) and the lactobacillus lambosus milk cream MRS fermentation broth (P2) The fermentation liquids have an increased moisture retention and oil retention on the facial skin and neck skin surface, a decrease in the melanin index of the skin surface and an improvement in skin tone, whitening effects such as stain, dullness and senile black spots are improved or improved, And decreased skin roughness, increased skin elasticity, and reduced wrinkle depth, thereby contributing to skin aging, skin damage or skin elasticity reduction, prevention and improvement of wrinkles, and skin whitening effect.

<Experimental Example 6> Lactobacillus Lambrosse Mixed fungus  Oral administration and Lactobacillus Lambrosse Milk cream  Evaluation of Efficacy of Simultaneous Emulsion Application

<6-1> Confirmation of changes in moisture content of skin surface

The skin test for aging obtained by the method of <Experimental Example 1-1> was conducted for the oral Lactobacillus lambosus live cell extract (R1), the germ capsule (R2) and the mixed germ capsule (R3) The subjects were given 1 capsule / day of water each time, and the change of moisture content of the skin surface before and after the test was measured. In addition, a lactobacillus lanosus oil-in-water cream emulsion prepared by the method described in [Table 1] of Example 5 was applied (B2), and the skin before and after the test The change in moisture content of the surface was measured. As a result, it was confirmed that the water holding amount was increased as shown in Tables 39 and 40 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	58.17 ± 6.19	67.83 + - 8.92	-9.65 8.37	-4.161 (.001 ** )
R1	3	59.26 + - 4.81	62.93 + - 2.83	-3.67 ± 1.98	-3.209 (.085)
R2	3	60.06 + - 0.35	63.28 + 1.49	-3.22 + 1.56	-3.572 (.070)
R3	3	45.96 + - 3.71	59.58 ± 0.89	-6.01 ± 2.13	-4.885 (.039 * )
R4	3	62.44 6.10	74.12 ± 9.63	-11.68 ± 3.86	-5.234 (.035 * )
* p <.05, ** p <.01 Abbreviation: B2, test products made from fermented milk cream with KCTC 5033; R1, ate oral L. rhamnosus , ive cells; R2, ate oral L. rhamnosus 5033, dead cells; R3, ate oral L. rhamnosus 5033 , mixed cells; R4, ate oral L. rhamnosus 5033, mixed cells and applied test emulsion made from fermented milk cream with KCTC 5033 on skin .; N, the number of people in group.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	52.89 ± 5.66	66.01 + - 7.83	-13.12 + 8.37	-5.651 (.000 *** )
R1	3	60.64 + - 6.73	67.60 + - 6.45	-6.96 + 2.61	-4.613 (.044 * )
R2	3	58.67 ± 1.29	64.32 + - 1.75	-5.65 ± 2.11	-4.643 (.043 * )
R3	3	49.30 ± 3.35	57.67 + - 6.54	-8.37 ± 5.41	-2.679 (.116)
R4	3	53.08 + - 4.15	67.00 ± 3.18	-13.92 + - 4.46	-5.408 (.033 * )
* p <.05, *** p <.001 Abbreviations were the same as Table 39.

<6-2> Confirmation of changes in oil content of skin surface

The test was conducted in the same manner as in < 6-1 >, and then the change in the oil content of the skin surface before and after the test was measured. As a result, it was confirmed that the oil holding amount was increased as shown in Tables 41 and 42 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	67.05 ± 6.05	77.41 + - 8.03	-10.35 + 7.92	-4.714 (.001 ** )
R1	3	61.89 ± 2.12	64.19 ± 2.97	-2.30 ± 2.17	-1.836 (.208)
R2	3	61.00 + 5.04	63.33 + - 2.73	-2.33 + - 3.06	-1.323 (.317)
R3	3	63.33 + - 6.08	68.76 + 4.19	-5.42 ± 2.53	-3.709 (.066)
R4	3	61.22 + 1.87	73.04 + - 2.13	-11.81 + - 2.33	-8.777 (.013 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	33.88 + - 8.07	37.88 + - 7.62	-4.00 + 4.84	-2.978 (.012 * )
R1	3	28.11 + - 3.02	29.17 ± 2.64	-1.06 ± 0.40	-4.578 (.045 * )
R2	3	28.00 3.50	29.03 + - 3.76	-1.03 ± 0.30	-5.939 (.027 * )
R3	3	42.00 ± 2.18	45.10 + - 2.36	-3.10 ± 0.86	-6.243 (.025 * )
R4	3	37.83 + - 5.06	42.83 + - 3.88	-5.00 1.50	-5.774 (.029 * )
* p <.05 Abbreviations were the same as Table 39.

<6-3> Determination of melanin index and whitening effect on skin surface

The test was conducted in the same manner as in < 6-1 >, and then the change of the melanin index on the skin surface before and after the test was measured. As a result, it was confirmed that the melanin index decreased as shown in Tables 43 and 44 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	158.74 ± 25.93	147.30 ± 33.07	11.43 ± 18.03	2.286 (.041 * )
R1	3	148.81 + - 5.67	145.56 ± 3.93	3.26 ± 1.99	2.839 (.105)
R2	3	175.44 + 13.27	170.22 + - 11.55	5.22 ± 2.41	3.751 (.064)
R3	3	188.89 ± 15.22	176.19 ± 9.99	12.70 ± 5.80	3.796 (.063)
R4	3	175.44 ± 19.17	153.44 ± 16.06	22.00 ± 5.67	6.724 (.021 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	173.38 ± 33.82	166.34 ± 33.63	7.03 + - 13.76	1.843 (.090)
R1	3	158.61 + - 5.86	156.54 + - 4.40	2.07 ± 1.49	2.408 (.138)
R2	3	180.17 + - 6.93	177.61 + - 5.22	2.56 ± 2.40	1.851 (.205)
R3	3	179.50 + - 10.44	173.00 ± 11.72	6.50 ± 2.18	5.166 (.036 * )
R4	3	169.50 ± 7.26	155.09 ± 10.89	14.41 ± 3.73	6.695 (.022 * )
* p <.05 Abbreviations were the same as Table 39.

<6-4> Confirmation of changes in transepidermal water evaporation (TEWL)

After the test was conducted in the same manner as in < 6-1 >, changes in the transdermal moisture evaporation were measured before and after the test. As a result, it was confirmed that the amount of percutaneous water evaporation decreased as shown in Tables 45 and 46 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.40 ± 5.83	12.55 + - 3.51	3.84 ± 4.45	3.112 (.009 ** )
R1	3	14.02 ± 1.22	12.90 ± 0.89	1.12 ± 0.67	2.911 (.101)
R2	3	15.01 + - 1.72	13.58 ± 0.57	1.43 ± 1.15	2.165 (.163)
R3	3	14.67 ± 1.73	12.16 ± 1.82	2.50 + - 0.94	4.589 (.044 * )
R4	3	14.21 + - 1.14	10.52 + - 0.62	3.69 ± 1.34	4.774 (.041 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	16.08 ± 7.10	11.38 + - 3.62	4.69 ± 5.57	3.041 (.010 * )
R1	3	16.04 ± 3.15	14.15 ± 2.90	1.90 + 1.02	3.220 (.084)
R2	3	18.08 + - 0.55	15.68 ± 1.55	2.41 ± 1.10	3.789 (.063)
R3	3	16.02 + - 0.30	12.98 ± 1.82	3.03 ± 1.53	3.427 (.076)
R4	3	17.37 ± 1.08	11.82 ± 0.23	5.55 + 1.02	9.415 (.011 * )
* p <.05 Abbreviations were the same as Table 39.

<6-5> Confirmation of surface roughness change

After the test was conducted in the same manner as in < 6-1 >, the change in roughness of the skin surface before and after the test was measured. As a result, skin roughness was reduced as shown in Tables 47 and 48 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	181.41 + - 62.06	166.82 ± 60.85	14.58 ± 30.12	1.746 (.106)
R1	3	182.22 + - 5.40	178.51 + - 6.61	3.71 ± 1.84	2.000 (.073)
R2	3	199.22 ± 58.74	196.00 ± 60.05	3.22 ± 1.35	4.143 (.054)
R3	3	188.67 ± 22.06	179.50 ± 26.44	9.16 ± 5.73	2.769 (.109)
R4	3	149.34 ± 23.45	133.78 ± 19.48	15.56 + - 6.85	3.934 (.059)
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	288.87 +/- 76.11	261.19 ± 88.11	27.68 ± 30.24	3.300 (.006 ** )
R1	3	227.00 ± 28.60	221.61 ± 28.78	5.39 ± 2.87	3.248 (.083)
R2	3	219.33 + - 55.78	214.93 + 51.57	4.41 + - 4.43	1.725 (.227)
R3	3	264.35 ± 39.25	251.07 ± 37.38	13.28 + - 8.30	2.770 (.109)
R4	3	228.67 ± 15.00	202.50 ± 3.22	26.17 ± 11.84	3.829 (.062)
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

<6-6> Confirm skin elasticity change and wrinkle improvement

After the test was conducted in the same manner as in < 6-1 >, the change in skin elasticity before and after the test was measured. As a result, it was confirmed that skin elasticity was increased as shown in Tables 49 and 50 below.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.39 + 0.15	0.51 + - 0.16	-0.11 ± 0.11	-3.624 (.003 ** )
R1	3	0.38 ± 0.01	0.40 + 0.02	-0.02 ± 0.01	-2.479 (.131)
R2	3	0.40 ± 0.09	0.42 + 0.11	-0.03 ± 0.01	-3.694 (.066)
R3	3	0.41 ± 0.06	0.48 + 0.03	-0.07 ± 0.03	-4.185 (.053)
R4	3	0.29 ± 0.08	0.38 + 0.12	-0.09 0.04	-4.304 (.049 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Group	N	Measurement (Pean ± SD)		Analysis of variance
		Before	After	t 1 - t 2 (P ± SD)	t (p)
B2	13	0.66 + 0.16	0.75 + 0.13	-0.08 ± 0.11	-2.826 (.015 * )
R1	3	0.69 ± 0.03	0.70 + 0.04	-0.02 ± 0.01	-4.048 (.056)
R2	3	0.71 ± 0.05	0.75 + 0.03	-0.03 0.03	-2.157 (.164)
R3	3	0.59 + 0.02	0.63 + 0.04	-0.04 0.02	-3.617 (.069)
R4	3	0.47 ± 0.06	0.53 + 0.06	-0.06 0.02	-4.960 (.038 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 39.

Therefore, it has been found that, in addition to Lactobacillus laminocus (B2) used as a control group as the present invention of the present inventors, when oral lactobacillus rhamnosus live bacteria or dead cells are used (R1, R2), prevention and improvement of skin damage or skin aging (R3) showed a significantly higher change than that in the case of oral Lactobacillus lambus (Lactobacillus acidophilus Lactobacillus Lactobacillus Lactobacillus Lactobacillus). It was confirmed that it contributed somewhat. In particular, when the emulsion containing the mixed germicide and the creamy fermentation broth is applied, the moisture content and oil content of the facial skin and neck skin surface are increased, the melanin index of the skin surface is reduced and the skin tone is improved, Skin aging, skin elasticity, and wrinkles by exhibiting a very high rate of change in whiteness, improvement in skin elasticity, decrease in wrinkle depth, and the like. And to contribute to skin whitening effect.

4. Evaluation of efficacy of atopic dermatitis skin lesions

<Experimental Example 7> Evaluation of efficacy of a milk cream fermentation liquid using various lactic acid bacteria strains

<7-1> Confirmation of changes in moisture content (SSH) of skin surface

The lotion prepared by the method shown in [Table 2] of <Example 5> was applied to the atopic dermatitis lesion site using the lactic acid bacteria fermented with various lactic acid bacteria obtained in <Example 1>, and skin moisture And the change of the holding amount was measured. In addition, visual evaluation of changes in atopic dermatitis lesions was carried out before and after the test. As a result, as shown in Table 51, it was confirmed that the milk cream fermentation liquid using various lactic acid bacteria strains increased the skin moisture content of the atopic dermatitis lesion area.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
SSH	B2	21	22.12 ± 7.98	27.05 7.99	-4.92 + 4.53	-4.981 (.000 *** )
	K1	3	20.04 ± 3.14	24.31 ± 2.17	-4.27 ± 1.05	-7.056 (.020 * )
	K2	3	19.77 ± 2.63	22.10 ± 2.81	-2.33 + - 0.61	-6.614 (.022 * )
	K3	3	23.85 ± 3.20	28.13 + - 2.69	-4.28 ± 0.52	-14.288 (.005 ** )
	K4	3	20.33 + - 3.99	24.64. + -. 3.73	-4.31 ± 0.31	-23.834 (.002 ** )
	K5	3	21.41 + - 4.25	26.48 ± 2.01	-5.07 ± 2.67	-3.292 (.081)
	K6	3	26.59 ± 2.74	30.91 + 2.80	-4.32 ± 0.31	-24.289 (.002 ** )
	K7	3	19.50 ± 1.04	24.07 ± 1.59	-4.56 ± 1.76	-4.484 (.046 * )
	K8	3	21.94 ± 3.12	26.07 ± 3.25	-4.12 ± 0.24	-30.279 (.001 ** )
	K9	3	23.52 + 1.32	27.51 + - 1.15	-3.99 ± 0.28	-24.267 (.002 ** )
	K10	3	20.72 ± 2.64	25.27 + - 3.44	-4.55 + 0.88	-8.927 (.012 * )
* p <.05, ** p <.01, *** p <.001 Abbreviation: B2, test lotion made from fermented milk-cream with KCTC 5033; K1, test lotion made from fermented milk-cream with KCTC 3115; K2, test lotion made from fermented milk-cream with ATCC 8014; K3, test lotion made from fermented milk-cream with KCTC 3510; K4, test lotion made from fermented milk-cream with KCTC 3162; K5, test lotion made from fermented milk-cream with KCTC 3635; K6, test lotion made from fermented milk-cream with KCTC 3594; K7, test lotion made from fermented milk-cream with KCTC 3600; K8, test lotion made from fermented milk-cream with KCTC 3112; K9, test lotion made from fermented milk-cream with KCTC 3140; K10, test lotion made from fermented milk-cream with KCTC 3202; N, the number of people in group.

<7-2> Confirmation of acidity (pH) change of skin surface

The lotion was applied to lesions of atopic dermatitis lesions in the same manner as in the above <7-1>, and the change of the acidity of the skin surface before and after the test was measured. As a result, as shown in Table 52, it was confirmed that the milk cream fermentation liquid using various lactic acid bacteria strains decreased the skin pH of lesions of atopic dermatitis.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
pH	B2	21	5.56 + - 0.48	5.21 + - 0.38	0.34 0.39	3.963 (.001 ** )
	K1	3	5.62 ± 0.18	5.27 ± 0.37	0.35 + 0.22	2.714 (.113)
	K2	3	5.45 ± 0.41	5.31 0.32	0.13 + - 0.12	2.753 (.111)
	K3	3	5.56 ± 0.08	5.30 ± 0.15	0.26 ± 0.11	4.274 (.051)
	K4	3	5.73 ± 0.32	5.47 ± 0.37	0.26 ± 0.06	7.403 (.018 * )
	K5	3	5.55 0.21	5.16 + 0.06	0.39 ± 0.18	1.429 (.289)
	K6	3	5.50 0.25	5.26 ± 0.38	0.23 ± 0.20	2.056 (.176)
	K7	3	5.47 ± 0.24	5.15 ± 0.17	0.31 ± 0.09	5.742 (.029 * )
	K8	3	5.55 + - 0.10	5.33 ± 0.17	0.22 0.08	4.801 (.041 * )
	K9	3	5.51 + - 0.15	5.33 + - 0.14	0.17 ± 0.10	3.159 (.087)
	K10	3	5.56 + - 0.42	5.15 + 0.26	0.31 ± 0.01	4.093 (.055)
* p <.05, ** p <.01 Abbreviations were the same as Table 51.

<7-3> Percutaneous moisture evaporation ( TEWL ) Change confirmation

The lotion was applied to the atopic dermatitis lesion area in the same manner as in the above <7-1>, and then the change of the transdermal moisture evaporation amount before and after the test was measured. As a result, as shown in Table 53 below, it was confirmed that the milk cream fermentation liquid using various lactic acid bacteria strains reduced the amount of transdermal water evaporation at the lesions of atopic dermatitis.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
TEWL	B2	21	38.94 + 21.58	26.62 ± 14.36	12.32 ± 13.59	4.154 (.000 *** )
	K1	3	33.68 ± 3.10	22.93 + 1.57	10.75 ± 2.57	7.229 (.019 * )
	K2	3	32.65 ± 1.15	26.24 + 1.49	6.41 ± 1.48	7.479 (.017 * )
	K3	3	34.59 ± 3.34	26.78 ± 3.19	7.81 ± 2.72	4.967 (.038 * )
	K4	3	31.60 ± 1.97	22.48 ± 0.63	9.12 + 1.36	11.658 (.007 ** )
	K5	3	35.35 + - 4.17	24.96 ± 6.32	10.39 + - 2.41	7.461 (.017 * )
	K6	3	29.54 + - 7.23	22.38 + - 4.76	7.17 ± 3.27	3.802 (.063)
	K7	3	35.09 + - 4.58	23.97 + - 4.73	11.13 ± 1.19	16.257 (.004 ** )
	K8	3	29.32 ± 3.29	21.68 ± 2.86	7.64 ± 0.71	18.544 (.003 ** )
	K9	3	36.23 + - 6.23	26.30 ± 2.67	9.94 + - 5.41	10.640 (.009 ** )
	K10	3	34.89 + - 4.33	24.06 + - 3.02	10.83 ± 2.04	9.195 (.012 * )
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 51.

Therefore, not only Lactobacillus laminocus (B2) used as a control group but also various lactic acid bacteria such as Lactococcus lactis (K1), Lactobacillus frantarium (K2), Lactobacillus paracasei (K3) (K4), Lactobacillus delbruecki (K5), Lactobacillus luteri (K6), Lactobacillus salivarius (K7), Lactobacillus fermentum (K8), Lactobacillus acidophilus (K9) Each fermented milk cream fermentation solution increases the moisture content of the skin, decreases the pH value of the skin, decreases the amount of transdermal water evaporation, inhibits the lesion development of atopic dermatitis, contributes to the suppression of lesion and the inhibition of recurrence . Also, as shown in FIG. 4, it was visually confirmed that the atopic dermatitis lesion was remarkably alleviated.

<Experimental Example 8> Evaluation of effectiveness of intermittent sterilization or reduced-pressure concentrated milk cream fermentation broth and milk cream fermentation mixture

<8-1> Confirmation of change of moisture content (SSH) on skin surface

The lotion prepared by the method shown in [Table 2] of Example 5 was applied to the atopic dermatitis lesion site with the intermittently sterilized or reduced-pressure concentrated milk cream fermentation liquid and the milk cream fermentation mixture obtained in Example 2 above The changes in skin moisture content before and after the test were measured. In addition, visual evaluation of changes in atopic dermatitis lesions was carried out before and after the test. As a result, it was confirmed that the skin moisture content of the atopic dermatitis lesion area was increased as shown in Table 54 below.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
SSH	B2	21	22.12 ± 7.98	27.05 7.99	-4.92 + 4.53	-4.981 (.000 *** )
	K11	3	21.30 ± 3.29	27.47 ± 1.22	-6.17 + - 4.38	-2.439 (.135)
	K12	3	22.57 + - 4.42	29.80 + - 5.77	-7.23 + 1.94	-6.458 (.023 * )
	K13	3	18.30 ± 2.86	24.03 + - 3.92	-5.73 ± 1.10	-9.015 (.012 * )
	K14	3	19.00 ± 1.92	24.46 + - 2.50	-5.46 ± 1.10	-8.568 (.013 * )
	K15	3	23.55 + 1.82	30.59 ± 1.78	-7.03 ± 1.20	-10.124 (.009 ** )
	K16	3	21.30 ± 2.81	26.02 ± 3.69	-4.72 + 0.88	-9.261 (.012 * )
* p <.05, *** p <.001 Abbreviation: B2, test lotion made from fermented milk cream with KCTC 5033; K11, test lotion made from tyndalized fermented milk-cream broth with KCTC 5033; K12, test lotion made from mixture, ad 10% 10-fold concentrated fermented skim milk broth with KCTC 5033 to fermented milk cream with KCTC 5033; K13, test lotion made from mixture, 20% 10-fold concentrated fermented skim milk broth with KCTC 5033 to fermented milk cream with KCTC 5033; K14, test lotion made from mixture, ad 10% 10-fold concentrated fermented broth with KCTC 3115 to fermented milk cream with KCTC 5033; K15, test lotion made from mixture, ad 10% 10-fold concentrated fermented broth with KCTC 3202 to fermented milk cream with KCTC 5033; K16, test lotion made from fermented milk-cream mixture, mixing fermented milk-cream KCTC 5033, KCTC 3115, KCTC 3162 and KCTC 3635; N, the number of people in group.

<8-2> Confirmation of acidity (pH) change of skin surface

The lotion was applied to lesions of atopic dermatitis lesions in the same manner as in the above <8-1>, and the change of the acidity of the skin surface before and after the test was measured. As a result, it was confirmed that the skin pH of atopic dermatitis lesions was reduced as shown in Table 55 below.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
pH	B2	21	5.56 + - 0.48	5.21 + - 0.38	0.34 0.39	3.963 (.001 ** )
	K11	3	5.59 + - 0.12	5.20 0.30	0.39 0.37	1.814 (.211)
	K12	3	5.64 ± 0.28	5.15 ± 0.20	0.49 + 0.11	7.621 (.017 * )
	K13	3	5.66 ± 0.23	5.21 ± 0.15	0.45 + 0.17	4.525 (.046 * )
	K14	3	5.38 ± 0.25	4.97 ± 0.23	0.41 + 0.04	7.581 (.017 * )
	K15	3	5.57 ± 0.27	5.11 ± 0.11	0.46 0.28	2.859 (.104)
	K16	3	5.68 ± 0.28	5.35 + 0.14	0.32 ± 0.29	1.951 (.190)
* p <.05, ** p <.01 Abbreviations were the same as Table 54.

<8-3> Confirmation of changes in transepidermal water evaporation (TEWL)

The lotion was applied to the atopic dermatitis lesion area in the same manner as in <8-1>, and then the change of the transdermal moisture evaporation amount before and after the test was measured. As a result, it was confirmed that the amount of transdermal water evaporation in the atopic dermatitis lesion site was reduced as shown in Table 56 below.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
TEWL	B2	21	38.94 + 21.58	26.62 ± 14.36	12.32 ± 13.59	4.154 (.000 *** )
	K11	3	30.23 + - 6.62	19.20 ± 4.54	11.03 + - 2.87	6.660 (.022 * )
	K12	3	29.34 ± 5.99	17.27 + - 4.62	12.08 ± 1.57	13.316 (.006 ** )
	K13	3	39.83 + - 2.30	23.77 + - 2.56	16.06 + - 4.18	6.657 (.022 * )
	K14	3	37.50 + - 7.15	23.11 + - 6.47	14.39 ± 2.63	9.481 (.011 * )
	K15	3	34.91 + 2.94	21.24 + - 4.58	13.67 ± 1.85	12.808 (.006 ** )
	K16	3	34.17 ± 7.11	23.47 ± 5.67	10.70 ± 1.71	10.818 (.008 ** )
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 54.

Therefore, not only Lactobacillus lambosus (B2) used as a control group as the present invention of the present inventors, but also a fermentation broth (K11) of Lactobacillus laminosus milk cream which is intermittently sterilized (Tyndallization) or a lactobacillus lambsos milk cream fermentation solution of 90% , A mixed fermentation broth (K12) containing 10% by weight of a 10-fold fermentation concentrate of Lactobacillus laminocus, a mixed fermentation broth (K13) containing 80% by weight of a fermentation broth of a lactobacillus lan- nomosus milk cream and 20% A mixed fermentation broth (K14) containing 90% by weight of a fermented broth of Bacillus lambosus milk cream and 10% by weight of a 10-fold concentrated fermentation broth of Lactococcus lactis, 90% by weight of a lactobacillus lanomyosus milk cream fermentation broth, and a fermented concentrate of Bifidobacterium bifidum 10- The mixed fermentation broth (wt%) (K15) was significantly higher in both skin moisture content, skin pH value, and transdermal water content , It was confirmed that not only the expression of lesions of atopic dermatitis was suppressed but also the lesion was alleviated and the effect of inhibiting recurrence was greatly enhanced.

In addition, 25% by weight of the lacto-koccus lactis milk cream fermentation liquid arbitrarily selected for 25% by weight of the lactobacillus laminosus milk cream fermentation liquid, 25% by weight of the lactobacillus gasseri oil cream fermentation broth selected from the lotions containing the fermented milk cream fermented with various lactic acid bacteria (K16) mixed with 25% by weight of Lactobacillus delbrueckii cream fermentation broth (K16) is a lesion of atopic dermatitis due to increase of skin moisture content of atopic dermatitis lesion, decrease of skin pH value and decrease of transdermal moisture evaporation Expression, but also contributes to the suppression of lesion and the inhibition of recurrence. Also, as shown in FIG. 4, it was visually confirmed that the atopic dermatitis lesion was remarkably alleviated.

<Experimental Example 9> Evaluation of efficacy of yeast fermentation broth of milk cream

<9-1> Confirmation of changes in moisture content (SSH) on skin surface

The lotion prepared by the method shown in [Table 2] of Example 5 with various milk cream yeast fermentation broth obtained in Example 4 was applied to the atopic dermatitis lesion, Change was measured. As a result, it was confirmed that a variety of milk cream yeast fermentation broth as shown in Table 57 is excellent in increasing the skin moisture content in atopic dermatitis lesion sites.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
SSH	B2	21	22.12 ± 7.98	27.05 7.99	-4.92 + 4.53	-4.981 (.000 *** )
	K1	3	20.04 ± 3.14	24.31 ± 2.17	-4.27 ± 1.05	-7.056 (.020 * )
	K2	3	19.77 ± 2.63	22.10 ± 2.81	-2.33 + - 0.61	-6.614 (.022 * )
	M1	3	20.66 + 4.07	25.54 + - 4.86	-4.88 ± 1.29	-6.557 (.023 * )
	M2	3	20.82 ± 3.54	25.67 ± 2.37	-4.84 ± 1.32	-6.362 (.024 * )
	M3	3	22.74 + - 2.45	28.17 + - 2.69	-5.42 ± 1.13	-8.350 (.014 * )
	M4	3	22.46 ± 1.66	27.65 + - 0.70	-5.19 ± 1.60	-5.635 (.030 * )
	M5	3	21.19 + - 3.52	25.17 + - 2.63	-3.98 + 1.31	-5.275 (.034 * )
	M6	3	23.04 + - 2.55	27.67 ± 2.01	-4.62 ± 1.97	-4.066 (.056)
* p <.05, ** p <.01, *** p <.001 Abbreviation: B2, test lotion made from fermented milk-cream with KCTC 5033; K1, test lotion made from fermented milk-cream with KCTC 3115; K2, test lotion made from fermented milk-cream with ATCC 8014; M1, test lotion made from fermented milk-cream & yeast broth with KCTC 5033; M2, test lotion made from fermented milk-cream & MRS broth with KCTC 5033; M3, test lotion made from fermented milk-cream & yeast broth with KCTC 3115; M4, test lotion made from fermented milk-cream & MRS broth with KCTC 3115; M5, test lotion made from fermented milk-cream & yeast broth with ATCC 8014; M6, test lotion made from fermented milk-cream & MRS broth with ATCC 8014; N, the number of people in group.

<9-2> Confirmation of acidity (pH) change of skin surface

The test was conducted in the same manner as in < 9-1 >, and then the change in acidity of the skin surface before and after the test was measured. As a result, it was confirmed that a variety of milk cream yeast fermentation broth was excellent in decreasing the skin pH of atopic dermatitis lesion sites as shown in Table 58 below.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
pH	B2	21	5.56 + - 0.48	5.21 + - 0.38	0.34 0.39	3.963 (.001 ** )
	K1	3	5.62 ± 0.18	5.27 ± 0.37	0.35 + 0.22	2.714 (.113)
	K2	3	5.45 ± 0.41	5.31 0.32	0.13 + - 0.12	2.753 (.111)
	M1	3	5.45 ± 0.38	5.09 0.26	0.36 + 0.37	1.704 (.230)
	M2	3	5.33 ± 0.25	5.00 + 0.08	0.34 ± 0.19	3.002 (.095)
	M3	3	5.39 ± 0.21	5.03 + - 0.14	0.36 + 0.08	9.827 (.010 * )
	M4	3	5.50 + - 0.42	5.16 ± 0.28	0.34 0.21	2.767 (.110)
	M5	3	5.37 ± 0.05	5.10 ± 0.23	0.27 ± 0.20	2.304 (.148)
	M6	3	5.57 ± 0.25	5.26 ± 0.22	0.30 ± 0.07	7.128 (.019 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 57.

<9-3> Confirmation of changes in transepidermal water evaporation (TEWL)

After the test was conducted in the same manner as in <9-1>, the change in the amount of percutaneous water evaporation before and after the test was measured. As a result, it was confirmed that a variety of milk cream yeast fermentation broth was excellent in reducing the amount of transdermal water evaporation at the lesion of atopic dermatitis as shown in Table 59 below.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2	t (p)
TEWL	B2	21	38.94 + 21.58	26.62 ± 14.36	12.32 ± 13.59	4.154 (.000 *** )
	K1	3	33.68 ± 3.10	22.93 + 1.57	10.75 ± 2.57	7.229 (.019 * )
	K2	3	32.65 ± 1.15	26.24 + 1.49	6.41 ± 1.48	7.479 (.017 * )
	M1	3	39.18 + - 2.61	25.35 + 3.08	13.83 + - 2.25	10.638 (.009 ** )
	M2	3	38.73 + - 2.74	25.53 + - 2.68	13.20 ± 2.36	9.696 (.011 * )
	M3	3	37.02 + - 4.14	23.82 + - 5.61	13.20 ± 2.01	11.379 (.008 ** )
	M4	3	38.50 ± 1.25	25.32 + 5.07	13.18 + - 4.30	5.316 (.034 * )
	M5	3	37.98 + - 2.75	27.22 ± 1.13	10.76 ± 3.00	6.224 (.025 * )
	M6	3	39.83 + - 2.30	27.87 + - 4.40	11.97 ± 2.68	7.744 (.016 * )
* p <.05, ** p <.01, *** p <.001 Abbreviations were the same as Table 57.

Therefore, it was confirmed that Lactococcus lactis (K1), which was tested in Experimental Example 7, as well as Lactobacillus laminocus (B2) used as a control group as an existing invention of the present inventors, (M2), Lactococcus lactis milk cream yeast fermentation broth (M3), Lactobacillus lactis milk yeast fermentation broth (M3), Lactobacillus lactis milk yeast fermentation broth Lactobacillus lactis milk cream MRS fermentation liquid (M4), Lactobacillus plantarum milk cream yeast fermentation liquid (M5), Lactobacillus plantarum milk cream MRS fermentation liquid (M6) inhibited the expression of lesions of atopic dermatitis, These various milk cream dairy fermentation liquids increased the skin moisture content, decreased the skin pH value, decreased the transdermal water evaporation amount On, it was confirmed that in addition to inhibiting the expression of atopic dermatitis lesions, which greatly contributes to the excellent inhibitory effects of mitigation and recurrence of the lesion.

<Experimental Example 10> Lactobacillus Lambrosse Mixed fungus  Oral administration and Lactobacillus Lambrosse Milk cream  Evaluation of efficacy of simultaneous application of lotion

<10-1> Confirmation of change of moisture content (SSH) on skin surface

The bacterial capsules (H1), the fungus capsules (H2) and the mixed bacterial capsules (H3) obtained for the oral Lactobacillus lambsosus live bacterial capsules (H1) obtained in the same manner as in the above Example 6, The changes in the moisture content of the skin before and after the test were measured after taking one capsule each day and water with the dermatitis test subject. Lactobacillus laminosus oil cream lotion (B2) prepared by the method shown in [Table 2] of <Example 5> was administered twice to the atopic dermatitis lesion site twice a day while taking oral lactobacillus lambsus mixed bacterial capsules After application (H4), changes in skin moisture content before and after the test were measured.

As a result, as shown in the following Table 60, it was found that the use of the germs was more effective than that of the oral Lactobacillus rhamnosus live bacteria, and the use of the mixed bacteria was more effective in increasing the skin moisture content of the atopic dermatitis lesions, It was confirmed that when the lotion containing lactobacillus laminocus and at the same time applying the lotion containing the milk cream fermentation solution is applied to increase the skin moisture content of the atopic dermatitis lesion,

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2 (M + SD)	t (p)
SSH	B2	21	22.12 ± 7.98	27.05 7.99	-4.92 + 4.53	-4.981 (.000 *** )
	H1	3	25.58 ± 7.86	27.26 + - 5.85	-1.68 ± 9.25	-0.406 (0.706)
	H2	3	18.53 + - 2.35	21.20 ± 9.75	-2.66 ± 7.46	-.619 (.599)
	H3	3	19.11 + - 2.52	22.10 ± 3.36	-2.99 ± 1.59	-3.250 (.083)
	H4	3	16.30 ± 2.80	20.96 ± 3.84	-4.66 ± 1.07	-7.494 (.017 * )
* p <.05, *** p <.001 Abbreviation: B2, test lotion made from fermented milk cream with L. rhamnosus 5033; H1, ate oral L. rhamnosus 5033 , live cells; H2, ate oral L. rhamnosus 5033, dead cells; H3, ate oral L. rhamnosus 5033 , mixed cells; H4, ate oral L. rhamnosus 5033, mixed cells and applied test lotion made from fermented milk cream with KCTC 5033 on skin.

<10-2> Confirmation of acidity (pH) change of skin surface

After the test was conducted in the same manner as in <10-1>, the acidity change of the skin before and after the test was measured. As a result, as shown in the following Table 61, it was found that the use of dead bacteria was better than that of the oral Lactobacillus rhamnosus live bacteria, and the use of the mixed bacteria was more effective in reducing the skin pH of atopic dermatitis lesions, It has been confirmed that when a lotion containing an oral lactobacillus lambosus mixture and a milk cream fermentation liquid is applied, it is very excellent in inducing stabilization of skin pH of atopic dermatitis lesions.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2 (M + SD)	t (p)
pH	B2	21	5.56 + - 0.48	5.21 + - 0.38	0.34 0.39	3.963 (.001 ** )
	H1	3	5.50 + - 0.69	5.47 ± 0.81	0.03 ± 0.72	.072 (.950)
	H2	3	5.61 ± 0.88	5.49 + - 0.61	0.12 + - 0.37	.592 (.614)
	H3	3	5.27 ± 0.16	5.12 ± 0.10	0.16 ± 0.08	3.584 (.070)
	H4	3	5.57 + - 0.13	5.16 ± 0.08	0.41 + 0.15	4.759 (.041 * )
* p <.05, ** p <.01 Abbreviations were the same as Table 60.

<10-3> Confirmation of Change in Percutaneous Moisture Evaporation Rate (TEWL)

The change in the amount of transdermal water evaporation was measured in the same manner as in <10-1> above. As a result, as shown in Table 62, it was found that the use of dead bacteria was more effective than that in the case of taking Lactobacillus rhamnosus live oral bacteria for oral use and that the use of mixed bacteria was more effective for reducing TEWL of atopic dermatitis lesions, It was confirmed that when the lotion containing Lactobacillus laminosus mixed bacterium and at the same time the lotion containing Lactobacillus lanosus oil cream fermented liquid was applied, the amount of transdermal moisture evaporation of the atopic dermatitis lesion was reduced.

Variable	Group	N	Measurement (Mean ± SD)		Analysis of variance
			Before	After	t 1 -t 2 (M + SD)	t (p)
TEWL	B2	21	38.94 + 21.58	26.62 ± 14.36	12.32 ± 13.59	4.154 (.000 *** )
	H1	3	25.08 + - 1.67	25.13 + - 0.75	-0.05 1.58	-095 (.926)
	H2	3	30.61 + - 9.60	26.96 ± 12.73	3.65 ± 5.60	1.596 (.171)
	H3	3	42.07 ± 2.68	35.90 + - 4.33	6.17 ± 3.15	3.387 (.077)
	H4	3	41.78 ± 3.46	26.74 + - 4.85	15.04 + - 2.61	9.969 (.009 ** )
** p <.01, *** p <.001 Abbreviations were the same as Table 60.

Therefore, not only Lactobacillus lambusosus (B2) used as a control group as the conventional invention of the present inventors but also a case (H1) in which an oral Lactobacillus rhamnosus live cell capsule was taken (H2) But also contributes to the effect of suppressing the lesion and inhibiting the recurrence. Particularly, when taking a mixture of oral Lactobacillus rhamnosus mixed bacteria (H3) and oral lactobacillus lambosus mixed bacterium and at the same time applying lactobacillus rhamnosus milk cream lotion (H4), the skin moisture of atopic dermatitis lesion The results showed that the increase of the retention volume, the decrease of the skin pH value, and the decrease of the transdermal water evaporation amount significantly changed the lesion expression and the higher the contribution to the suppression of lesion and the inhibition of recurrence Respectively.

Claims (23)

1. Lactococcus genus (Lactococcus spp . Prevention of skin aging comprising an active ingredient of a milk-cream fermentation broth of at least one strain selected from the group consisting of Lactobacillus spp . And Bifidobacterium spp . For improvement; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; For skin whitening; And at least one cosmetic composition selected from the group consisting of for preventing or alleviating atopic dermatitis.
2. The composition of claim 1 wherein the composition is selected from the group consisting of milk-cream, milk, skim-milk, Lactobacilli MRS medium, LB (lysogeny broth) medium, R2A medium (MB- hydrolyzate (casamino acid) containing medium, and general lactic acid bacteria wherein the first medium at least one selected from the fermentation the group consisting of a commercial medium for Lactococcus genus (Lactococcus spp.), Lactobacillus genus (Lactobacillus spp.) and Bifidobacterium genus Solarium ( Bifidobacterium spp.) May be further added to the milk cream fermentation broth or the fermented product may be subjected to intermittent sterilization or intermittent sterilization, followed by further concentration under reduced pressure and further adding to the milk cream fermentation broth &Lt; / RTI &gt;
3. The method according to claim 1, wherein the Lactobacillus spp. Is selected from the group consisting of Lactobacillus rhamnosus , Lactobacillus plantarum , Lactobacillus paracasei , Lactobacillus cassia Wherein the composition is at least one selected from the group consisting of Lactobacillus gasseri , Lactobacillus delbrueckii subsp. Bulgaricus , Lactobacillus reuteri and Lactobacillus fermentum .
4. The composition according to claim 1, wherein the Bifidobacterium spp.) is Bifidobacterium bifidum .
5. The method of claim 1, wherein the Lactococcus genus (Lactococcus spp.) is Lactococcus lactis .
6. [2] The method of claim 1, wherein the milk cream fermentation broth is one or more selected from the group consisting of intermittent sterilization treatment of the milk cream fermentation broth, further treatment of intermittently sterilized milk cream fermentation broth, &Lt; / RTI &gt;
7. The milk cream fermentation broth according to claim 1, wherein the milk cream fermentation broth is at least one selected from the group consisting of milk cream, milk, skim milk, yeast extract, Lactobacilli MRS medium, LB medium, R2A medium (MB-R2230), casein hydrolyzate- Pass the oil cream to the above seed medium 1 selected from the group consisting of the Lactobacillus on the obtained medium oil cream Rhodococcus genus (Lactococcus spp.), genus Lactobacillus (Lactobacillus spp.) and Bifidobacterium (Bifidobacterium wherein the composition is fermented into at least one strain selected from the group consisting of spp.
8. [Claim 3] The milk cream according to claim 1, wherein the milk cream is milk fat separated from raw milk or milk, wherein a milk cream having a milk fat content of 30 to 40%, an extra light cream having a fat milk fat content of 3 to 10% Light cream with 10 ~ 20%, Table cream with 20 ~ 30% milk fat, Double cream with 48 ~ 60% fat content, Table cream with milk fat more than 18% ), A sour cream, a whipping cream, and a powdery milk cream having a milk fat content of 50% or more.
9. The milk according to claim 8, wherein the milk is at least one selected from the group consisting of crude oil, non-fat milk, low-fat fat added with 1 part by weight or less of milk fat, and skim milk, wherein the composition is derived from milk of a mammal such as a sheep, goat, horse, donkey, water buffalo, or camel.
10. The method of claim 1, wherein the aging of the skin is selected from the group consisting of increasing the moisture content of the skin surface, increasing the oil content, decreasing the transepidermal water evaporation amount, decreasing the skin roughness, strengthening the skin elasticity, Wherein the aging is prevented or improved by an effect of at least one kind.
11. The method according to claim 1, wherein the skin damage is selected from the group consisting of at least one effect selected from the group consisting of increasing the moisture content of the skin surface, increasing the oil content, decreasing the amount of transepidermal water evaporation, decreasing skin roughness, Wherein the skin sensitivity is lowered by at least one effect and the damage of the skin barrier is prevented or improved.
12. The composition according to claim 1, wherein the skin whitening is at least one selected from the group consisting of improvement of spots, dullness and senile black spots, reduction of skin surface melanin index, and improvement of skin tone.
13. The composition according to claim 1, wherein the composition has an effect of preventing or alleviating atopic dermatitis through reduction of transdermal moisture evaporation which leads to enhancement of skin moisture content, skin stability through skin pH reduction, or enhancement of skin flexibility .
14. The composition of claim 1, wherein the composition is for oral or dermal application.
15. 15. The composition according to claim 14, wherein the oral use is a strain which is a mixed microorganism of live cells or dead cells, live cells and dead cells.
16. Lactococcus genus (Lactococcus for the prevention and improvement of skin aging comprising as an active ingredient an oil-in-milk fermentation broth of at least one strain selected from the group consisting of Lactobacillus spp. and Bifidobacterium spp. For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; For skin whitening; And at least one skin external agent selected from the group consisting of atorvastatin dermatitis prevention or alleviation.
17. Lactococcus genus (Lactococcus for the prevention and improvement of skin aging comprising a fermentation broth of at least one strain selected from the group consisting of Lactobacillus spp. and Bifidobacterium spp. as an active ingredient; For preventing and improving skin damage; For preventing and improving skin elasticity and wrinkles; For skin whitening; And at least one food composition selected from the group consisting of for preventing or alleviating atopic dermatitis.
18. Culturing at least one strain selected from the group consisting of Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. In an oil cream medium, Prevention and improvement of skin aging; Prevention and improvement of skin damage; Reduction of skin elasticity and prevention and improvement of wrinkles; Skin whitening effect; And a method of producing a milk cream fermentation broth having an effect of preventing or alleviating atopic dermatitis.
19. The method according to claim 18, wherein the milk cream fermentation broth is selected from the group consisting of milk cream, milk, skim milk, Lactobacilli MRS medium, LB medium, R2A medium (MB-R2230), casein hydrolyzate- ; And a step of culturing the medium with at least one medium selected from the group consisting of: Prevention and improvement of skin damage; Reduction of skin elasticity and prevention and improvement of wrinkles; Skin whitening effect; And a method for producing a milk cream fermentation broth having an effect of preventing or alleviating atopic dermatitis.
20. The method according to claim 18, wherein at least one strain selected from the group consisting of Lactococcus spp., Lactobacillus spp. And Bifidobacterium spp. Was cultivated in at least one culture medium selected from the group consisting of milk cream, milk, skim milk, Lactobacilli MRS medium, LB medium, R2A medium (MB-R2230), casein hydrolyzate-containing medium and commercial lactobacillus fermentation medium, ; And preventing and improving the aging of the skin. Prevention and improvement of skin damage; Reduction of skin elasticity and prevention and improvement of wrinkles; Skin whitening effect; And a method for producing a milk cream fermentation broth having an effect of preventing or alleviating atopic dermatitis.
21. 19. The method of claim 18, wherein the method further comprises at least one treatment step selected from the group consisting of intermittent sterilization treatment of the milk cream fermentation broth, treatment of the oil cream fermentation liquid intermittently sterilized in the milk cream fermentation broth, and lactobacillus fermentation broth concentrated under reduced pressure; The method of claim 1,
22. The milk cream medium according to claim 18, wherein the milk cream medium comprises at least one member selected from the group consisting of milk cream, milk, skim milk, yeast extract, MRS broth, LB medium, R2A medium, casein hydrolyzate- And is an oil-in-fat cream obtained after treatment with milk cream.
23. 19. The method of claim 18, comprising encapsulating said composition for oral use.

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