WO2023158079A1 - Composition comprising fermentation extract of sasa quelpaertensis nakai and fermentation extract of green tea, and various uses thereof - Google Patents

Abstract

The present invention relates to: a cosmetic composition comprising a fermentation extract of Sasa quelpaertensis Nakai and/or a fermentation extract of green tea; and a method for preparing same, and can provide a cosmetic composition having excellent antioxidant, anti-wrinkle, and whitening effects, and a method for preparing same.

Description

Composition containing fermented extract of Jeju bamboo grass and fermented green tea extract and various uses thereof

The present invention relates to a composition comprising a fermented extract of Jeju bamboo shoots and a fermented green tea extract, and uses thereof. Specifically, it relates to a cosmetic composition and/or a food composition having excellent antioxidant, wrinkle improvement, and whitening effects including fermented extract of Jeju bamboo grass and fermented green tea extract.

Skin aging occurs largely through two processes. Changes that occur with time in anyone without special environmental factors are called endogenous aging, and changes that appear on the face, neck, and hands due to long-term exposure to environmental factors such as ultraviolet radiation are It is called photo aging or extrinsic aging.

The main cause of endogenous aging is the accumulation of damage to the components of our body by reactive active oxygen radicals produced during the metabolism of our body. On the other hand, extrinsic aging is different in that harmful active oxygen is produced by ultraviolet rays. Once active oxygen is created and cannot be effectively removed by various protective devices in the body, a series of inflammatory reactions occur, resulting in skin damage, and a typical example of the skin damage is skin wrinkle formation.

The main mechanism related to skin wrinkle formation is that the skin is continuously exposed to oxidative stress from harmful environments such as air pollution, UV exposure, stress or disease, so that radicals in the body increase and collagen, a connective tissue of the dermis, ), elastin, hyaluronic acid (hyaluronic acid), etc. can be destroyed to cause subsidence (wrinkles) in certain parts of the skin. In addition, these mechanisms oxidize the lipid portion of the cell membrane and cause cell destruction, which can cause diseases such as dermatitis, acne, or skin cancer. In addition, radicals are involved in the melanin formation process, causing spots, freckles and wrinkles, and also darkening the skin tone.

Various prior arts have been disclosed in relation to skin wrinkle improvement, whitening, and antioxidant effects, but in particular, among the prior arts related to the present invention, a cosmetic composition using a green tea extract and a cosmetic composition using a Jeju bamboo grass extract are disclosed. However, the green tea extract fermented as in the present invention and the Jeju bamboo grass extract are not disclosed.

Therefore, the present invention was completed in order to provide a cosmetic composition containing a natural extract and having excellent whitening, antioxidant, and wrinkle improvement effects.

{Prior art literature}

[Patent Literature]

(Patent Document 1) Patent Publication No. 10-2013-0082194

(Patent Document 2) Patent Publication No. 10-2007-0005049

In order to solve the above problems, the present invention is to provide a cosmetic composition excellent in antioxidant, skin wrinkle improvement and whitening effect.

In addition, it is intended to provide a method for producing the cosmetic composition.

In order to achieve the above object, the present invention provides a cosmetic composition comprising a fermented Jeju bamboo shoot extract and a fermented green tea extract, and various uses of the composition.

In addition, a food composition containing the fermented extract of Jeju bamboo shoots and the fermented green tea extract and various uses of the composition are provided.

In addition, it provides a method for producing fermented extract of Jeju bamboo shoots and fermented green tea extract, and a method for preparing a composition comprising the fermented extract of Jeju bamboo shoots and fermented green tea extract prepared by the above method.

The Jeju Sasa quelpaertensis extract may be an extract extracted from any one of Jeju Sasa whole or Jeju Sasa leaves, stems or fruits, including leaves, stems or fruits of Jeju Sasa, preferably leaf or branch extract. It can be, but is not limited thereto.

The cosmetic composition according to the present invention contains fermented extract of Jeju bamboo grass and fermented green tea extract in a volume ratio of 0.1 to 9.5: 0.1 to 9.5, preferably 0.5 to 7: 3 to 9.5, more preferably 1 to 7: 3 to 9. can be included with If it is out of the above range, the effect of antioxidant, skin wrinkle improvement or wrinkle prevention, and whitening may be reduced.

Wrinkle improvement in the present invention may include both improvement of wrinkles appearing on the skin or suppression or prevention of wrinkles, and includes both wrinkles due to lack of moisture and wounds. In addition, the wrinkles are not limited, but may mean, for example, wrinkles appearing on the forehead, around the eyes, around the mouth, and the like.

Antioxidation in the present invention may mean any action that prevents oxidation. Specifically, it may include reactive oxygen species (ROS) removal, ABTS and DPPH free radical scavenging action, etc., but is not limited thereto.

As described above, the whitening in the present invention includes a whitening effect through inhibition of melanin production by inhibiting tyrosinase. Specific examples include restoring pigmented areas such as melasma and freckles to their original skin color, as well as making the skin tone brighter than the original one.

The fermented extract of Jeju bamboo grass and the fermented green tea extract may be fermented with yeast. The yeast is Saccharomyces cerevisiae, Saccharomyces boulardii, Saccharomyces ellipsoids or Schzosaccharomyces ellipsoids It may be any one or more selected from, preferably Saccharomyces cerevisiae.

The cosmetic composition according to the present invention is not limited, but may preferably be used for any one or more of anti-oxidation, skin wrinkle improvement or wrinkle prevention, and whitening.

The cosmetic composition is a preservative, stabilizer, surfactant, solubilizer, humectant, emollient, ultraviolet absorber, preservative, bactericide, antioxidant commonly used when preparing a cosmetic composition in the art, in addition to fermented extract of Jeju bamboo shoots and fermented green tea extract , pH adjusters, organic and inorganic pigments, fragrances, cooling agents or antiperspirants may be additionally included.

In addition, the cosmetic composition is softening lotion, nutrient lotion, massage cream, nutrient cream, moisture cream, hand cream, foundation, essence, nutrient essence, cream, soap, cleansing foam, cleansing lotion, cleansing cream, body lotion, body cream and It may be any one formulation selected from the group consisting of packs, but is not limited thereto.

The present invention provides a food or health functional food composition for wrinkle improvement, antioxidant or whitening containing the fermented extract of Jeju bamboo grass and the fermented green tea extract.

The food or health functional food composition may additionally include flavoring agents, flavoring agents, stabilizers, thickeners, preservatives, etc. commonly used in the art to prepare food, for example, lactose, dextrose , sucrose, sorbitol, mannitol, xylitol, erythritol, malditol, starch, alginate, calcium phosphate, calcium silicate, maltodextrin, silicon dioxide, cellulose, methyl cellulose, microcrystalline cellulose, polyvinylpyrrolidone, methylhydroxybenzo ate, propylhydroxybenzoate, talc, magnesium stearate and the like, but is not limited thereto.

In addition, the food or health functional food composition may be prepared in the form of beverages, gum, tea, vitamin complexes, powders, granules, tablets, capsules, confectionery, and the like. In particular, it can be used as food for inner beauty.

The food or health functional food composition according to the present invention may be appropriately selected according to the age, weight, health condition, sex, administration time, active ingredient content, severity of disease, etc. of the subject to be consumed, and the number of intakes is once a day. Or you can take it twice, every other day, every other week, every other month, etc.

The method for preparing the fermented extract of Jeju bamboo grass and/or the fermented green tea extract according to the present invention includes the following steps;

(a) extracting Jeju bamboo grass and/or green tea with hot water and filtering to obtain an extract;

(b) fermenting the extract by inoculating a carbon source and yeast;

(c) removing bacteria from the fermented product and obtaining a Jeju bamboo extract and/or a green tea extract.

Step (a) is a step of hot water extraction of Jeju bamboo grass and/or green tea using water as a solvent. At this time, in the case of administering a mixture of Jeju bamboo shoots and green tea, Jeju bamboo shoots: green tea in a weight ratio of 0.1 to 9.5: 0.1 to 9.5, preferably 0.5 to 7: 3 to 9.5, more preferably 1 to 7: 3 to 9 It can be administered in weight ratio. In addition, the Jeju bamboo grass and/or green tea may be preferably dried, but not limited thereto.

The hot water extraction is performed at 50 to 70°C, preferably 60°C for 60 to 120 minutes, preferably 90 minutes. If the temperature is less than 50 ° C or the time is less than 60 minutes, the active ingredient may not be sufficiently extracted, and if the temperature exceeds 70 ° C or the time exceeds 120 minutes, impurities may be extracted together or the active ingredient may be destroyed.

In step (b), the carbon source may be, but is not limited to, saccharides, and specifically, monosaccharides including glucose, fructose, and galactose, disaccharides including maltose, sucrose, and lactose, starch, glycogen, and dietary fiber. It may be a polysaccharide or an oligosaccharide.

The carbon source may be administered in an amount of 3 to 7% by weight, preferably 5% by weight, based on the weight of the extract. When administered below the above range, the activity of the strain to be inoculated thereafter may be inhibited, and when administered above the above range, the strain may become overactive.

Yeast bacteria can be inoculated at 0.01 to 5% by weight, preferably 0.05 to 1.5% by weight, based on the weight of the extract. Here, when it is less than 0.01% by weight, fermentation may not proceed well, and when it exceeds 5% by weight, fermentation may proceed excessively and may not show the effect.

Fermentation is carried out at room temperature (15 to 30 ° C), preferably at 25 to 28 ° C for 2 to 5 days. If it is out of the above temperature (15 ~ 30 ℃), there is a concern that fermentation will not work well, and if it is out of the fermentation period (2 to 5 days), the effect of antioxidant, skin wrinkle improvement, and whitening may be reduced.

The present invention relates to a composition containing a fermented extract of Jeju bamboo shoots and a fermented green tea extract, and a use and manufacturing method of the composition, and various uses of the composition with excellent antioxidant, wrinkle improvement, and whitening effects and a manufacturing method thereof can be provided.

Figure 1 shows the DPPH radical scavenging activity results of the extract according to the present invention.

Figure 2 shows the results of evaluating the anti-wrinkle efficacy of the extract according to the present invention.

Figure 3 shows the whitening efficacy evaluation results of the extract according to the present invention.

Hereinafter, the present invention will be described in detail by examples and experimental examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following Examples and Experimental Examples.

<Examples 1 to 4, Comparative Examples 1 to 3> Preparation of fermented extracts of Jeju bamboo grass and green tea

1. Preparation of extracts of Jeju bamboo shoots and green tea

Dried Jeju bamboo shoots (whole Jeju bamboo shoots including leaves, branches, etc.) and green tea leaves were mixed in the mass ratio shown in the table below, and purified water was added in an amount 20 times the weight of Jeju bamboo grass and green tea, followed by hot water extraction at 60 ° C for 90 minutes Thus, an extract obtained by removing Jeju bamboo shoots and green tea leaves was obtained.

Comparative Example 1 is an extract prepared by mixing dried green tea leaves and Jeju bamboo in a ratio of 7:3.

2. Preparation of fermented extracts of Jeju bamboo shoots and green tea

The extract prepared according to 1 above was inoculated with a carbon source (sucrose, 5% by weight relative to the weight of the extract) and yeast ( Saccharomyces cerevisiae ) at 0.1% by weight relative to the weight of the extract, and the temperature was 25 to 28 ° C. After fermentation for 2 to 5 days, bacteria were removed to obtain fermented extracts of Jeju bamboo grass and green tea of Comparative Examples 2 and 3 and Examples 1 to 4.

division	green tea leaves	Jeju bamboo shoots
Comparative Example 1	7	3
Comparative Example 2	10	-
Comparative Example 3	One	9
Example 1	3	7
Example 2	5	5
Example 3	7	3
Example 4	9	One

[Experimental Example 1] Antioxidant effect (DPPH radical scavenging activity)

The free radical scavenging test uses the fact that the absorbance of stable DPPH shows the maximum absorbance at 517 nm. Applying the decrease in absorbance in, it was conducted by the following assay test method.

First, 1 mL of a 300 uM 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH, Sigma) solution was diluted with methanol to an appropriate concentration of the above fermented product sample, mixed with 1 mL, and left at room temperature for 15 minutes. Absorbance was measured at a wavelength of 517 nm using a microplate reader.

In the free radical scavenging test, the control was measured in the same way by adding 1 ml of DPPH and 1 ml of methanol, and 1 ml of methanol and 1 ml of the sample were added to obtain color correction values for the sample and the control.

The experimental results are shown in Table 2 and FIG. 1 below.

	Concentration (%)	Measures
Control	-	0.00 ± 0.91
Comparative Example 1	1.0 (%)	23.87 ± 0.23
Comparative Example 2	1.0 (%)	27.94 ± 0.35
Comparative Example 3	1.0 (%)	22.21 ± 3.01
Example 1	1.0 (%)	57.51 ± 4.66
Example 2	1.0 (%)	73.59 ± 3.53
Example 3	1.0 (%)	84.68 ± 0.77
Example 4	1.0 (%)	85.93 ± 1.05

As a result of the experiment, there was no significant difference in antioxidant effect between Comparative Examples 1 to 3, but Example 1 was more than twice as high as Comparative Examples 1 to 3, and Example 4 was more than three times higher than Comparative Examples 1 to 3.

[Experimental Example 2] Wrinkle improvement efficacy evaluation (Elastase inhibition assay)

Elastase, known as an enzyme that decomposes elastin, an elastic fiber, exists in low concentrations in healthy skin, and the concentration of elastase increases rapidly during skin inflammatory reactions. This elastase is known as an enzyme that is the main cause of wrinkle formation by decomposing elastin, an elastic fiber protein, to break the dermal tissue of the skin, and can inhibit skin aging by reducing the activity of elastase. Therefore, it is possible to support the effect of the skin wrinkle improvement substance of the extract by testing the ability to inhibit elastase activity. Elastase inhibitory activity was measured by measuring the amount of p-nitoanilide produced using N-succinyl-Ala-Ala-Ala-p-nitroanilide (sigma) as a substrate.

Elastase inhibition assay was performed by adding 20 uL of sample to 60 uL of 0.2M Tris-HCl buffer (pH8.0), adding 20 uL of substrate, reacting at 25°C for 10 minutes, and then adding 20 uL of 1 unit elastase. The reaction mixture was reacted again at 25° C. for 15 minutes, and the reaction was stopped by cooling, and absorbance was measured at 405 nm. The experimental results are shown in Table 3 and FIG. 2 below. For the control group, 20uL of purified water was added to 60 uL of 0.2M Tris-HCl buffer (pH8.0) and measured in the same way.

Elastase inhibition activity (%) = (1 - Asample/Acontrol) × 100

Asample = absorbance of sample addition port

Acontrol = absorbance of no additives

	Concentration (%)	Measures
Control	-	0.00 ± 0.01
Comparative Example 1	2.5 (%)	5.58 ± 0.1
Comparative Example 2	2.5 (%)	0.65 ± 4.44
Comparative Example 3	2.5 (%)	ND
Example 1	2.5 (%)	20.09 ± 0.1
Example 2	2.5 (%)	21.48 ± 0.01
Example 3	2.5 (%)	36.73±0
Example 4	2.5 (%)	ND

As a result of the experiment, in Comparative Examples 1 to 3, the elastase inhibitory effect was low, but in Examples 1 to 3, the inhibitory effect was 4 times higher than that of Comparative Example 1.

[Experimental Example 3] Evaluation of whitening efficacy (Tyrosinase inhibition assay)

The possibility of a whitening effect can be inferred by evaluating the inhibitory activity of tyrosinase, a key enzyme in the melanin synthesis process. Tyrosine is metabolized into DOPA and dopaquinone, which are precursors of melanin production, by the enzyme tyrosinase. Therefore, inhibition of tyrosinase can expect a skin whitening effect through the control of melanin pigment in the skin. The tyrosinase inhibitory effect was measured using the dopachrome method. After mixing 50 uL of mushroom Tyrosinase -300 unit and 25 uL of 1.5 mM L-tyrosine, or 75 uL of sample, the absorbance before incubation and after incubation for 15 minutes was measured at a wavelength of 490 nm, and the results are shown in Table 4 below. 3. The control group was treated with a mixture of 50 uL of mushroom Tyrosinase -300 unit, 25 uL of 1.5 mM L-tyrosine, and 75 uL of purified water.

Tyrosinase inhibitory activity (%) = (1 - Asample/Acontrol) × 100

Asample = absorbance of sample addition port

Acontrol = absorbance of no additives

	Concentration (%)	Measures
Control	-	0.00 ± 0.01
Comparative Example 1	5.0 (%)	8.12 ± 0.01
Comparative Example 2	5.0 (%)	19.08 ± 2.05
Comparative Example 3	5.0 (%)	8.33 ± 0.03
Example 1	5.0 (%)	26.1 ± 0.01
Example 2	5.0 (%)	34.19 ± 0.01
Example 3	5.0 (%)	41.03 ± 0.02
Example 4	5.0 (%)	40.03 ± 0.02

As a result of comparing the tyrosinase inhibition rate, Examples 1 to 4 showed a high tyrosinase inhibition rate of at least 30% and at most about 5 times or more compared to Comparative Examples 1 to 3. In particular, it can be seen that Comparative Example 1, which was not fermented, and Example 3, which was fermented, had a remarkably high tyrosinase inhibition rate and excellent whitening efficacy despite the same mixing ratio.

Claims (13)

1. A composition containing a fermented Jeju bamboo shoot extract and a fermented green tea extract.
2. The composition according to claim 1, wherein the fermented extract of Jeju bamboo grass: fermented green tea extract is included in a volume ratio of 0.5-7: 3-9.5.
3. The method of claim 1, wherein the fermented Jeju sarisae extract and the fermented green tea extract are Saccharomyces cerevisiae, Saccharomyces boulardii, Saccharomyces ellipsoids Or a composition characterized in that fermented with any one or more yeast selected from Schzosaccharomyces ellipsoids.
4. The composition according to claim 1, wherein the composition is a cosmetic composition or a food composition.
5. The composition according to claim 1, wherein the composition is used for whitening.
6. The composition according to claim 1, wherein the composition is used to improve or prevent wrinkles.
7. The composition of claim 1, wherein the composition is for antioxidant use.
8. (a) obtaining an extract by extracting Jeju bamboo shoots and green tea with water as a solvent and filtering;

   (b) fermenting the extract by inoculating a carbon source and yeast;

   (c) removing the bacteria from the fermented product and obtaining a Jeju bamboo extract and a green tea extract;

   Method for producing a fermented extract of Jeju bamboo grass and a fermented green tea extract comprising a.
9. The method of claim 8, wherein the hot water extraction in step (a) is performed by extracting Jeju bamboo shoots and green tea at 50 to 70 ° C. for 60 to 120 minutes using water as a solvent. Preparation of fermented Jeju bamboo shoots and green tea extract method.
10. [Claim 9] The method according to claim 8, wherein in the step (a), Jeju Sasa : green tea is administered in a weight ratio of 0.5 to 7 : 3 to 9.5.
11. The method of claim 8, wherein the carbon source in step (b) is 3 to 7% by weight of at least one selected from glucose, fructose, galactose, maltose, sucrose, lactose, starch, glycogen, dietary fiber, and oligosaccharides Method for producing a fermented extract of Jeju bamboo grass and a fermented green tea extract, characterized in that % administration.
12. The method of claim 8, wherein the yeast in step (b) is Saccharomyces cerevisiae, Saccharomyces boulardii, Saccharomyces ellipsoids or Saccharomyces ellipsoids. A method for producing a fermented extract of Jeju bamboo grass and a fermented green tea extract, characterized in that at least one selected from Schzosaccharomyces ellipsoids.
13. The method of claim 8, wherein the yeast in step (b) is inoculated in an amount of 0.01 to 5% by weight relative to the weight of the Jeju bamboo shoot extract and the green tea extract, and fermented at 25 to 28 ° C for 2 to 5 days. and a method for producing a fermented green tea extract.

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