Antimicrobial composition containing fermented Mentha piperita or its extract as effective component

Abstract

The present invention relates to an antibacterial composition containing a peppermint fermented product as an active ingredient. Compared to a non-fermented peppermint extract, the peppermint fermented product of the present invention or its extract showed excellent antibacterial effects against Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Enterobacter cloacae, Salmonella enterica, and Cutibacterium acnes.

Description

Technology Field

[0001] The present invention relates to an antibacterial composition containing a peppermint ferment or an extract thereof as an active ingredient. Background Technology

[0002] Cosmetics contain various nutrients, including water, making them susceptible to contamination by bacteria or fungi. The negative consequences of microbial contamination in cosmetics can be summarized into two points: first, the risk to consumer health, and second, the decline in product value. Since most cosmetics are applied to the skin, applying a product contaminated with microorganisms can lead to inflammation or skin problems caused by microorganisms entering through wounds. In particular, contamination by pathogenic microorganisms can cause serious health issues. Furthermore, products overgrown with mold or bacteria result in a decrease in product value by causing changes in odor, breakdown of emulsification, and changes in product properties due to pH fluctuations. Therefore, various types of antimicrobial agents are used to suppress this, but it is important to use substances that are relatively harmless to the human body, as these can cause skin allergies. While most conventional antimicrobial agents used in the past were manufactured through chemical synthesis, the emergence of bacteria resistant to such agents is becoming increasingly frequent. Moreover, due to the high toxicity inherent in most of these chemically synthesized agents, there is a trend toward avoiding their use. Therefore, efforts to develop natural materials with antibacterial activity have been ongoing recently.

[0003] Meanwhile, peppermint ( PeppermintPeppermint is a plant of the genus Mentha that is a hybrid of aquatic mint and green mint. Although its origin is known to be Europe and the Middle East, demand has gradually increased in recent years, and it is now cultivated worldwide. Due to its distinctive refreshing aroma and taste, it has a very wide range of uses. Peppermint is a perennial plant that grows to a height of 50 to 90 cm. Its leaves are oval-shaped, bright green, and have finely serrated edges, while its flowers are purplish or light pink. Peppermint has long been used in both the East and West for medicinal and spice purposes. Peppermint oil has been used as an antispasmodic, preservative, and flavoring agent, and has also been used in the clinical treatment of conditions such as indigestion, sore throat, nausea, and the common cold.

[0004] As prior art related to peppermint, Korean Registered Patent No. 2350230 discloses a pharmaceutical composition for the prevention or treatment of respiratory diseases containing a peppermint fermented extract, and Korean Registered Patent No. 2061610 discloses an oral cleansing composition containing peppermint oil; however, there has not yet been any disclosure regarding an antibacterial composition containing the peppermint fermented product or its extract as an active ingredient according to the present invention. The problem to be solved

[0005] The present invention was derived from the above-mentioned requirements. The present invention provides an antibacterial composition containing a peppermint ferment or an extract thereof as an active ingredient, and completes the invention by confirming the antibacterial effects of the peppermint ferment or its extract against Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Enterobacter cloaca, Salmonella enterica, and Cutibacterium acnes. means of solving the problem

[0006] To solve the above problem, the present invention provides an antibacterial composition containing a peppermint fermented product or an extract thereof as an active ingredient.

[0007] In addition, the present invention provides a cosmetic composition for preventing or improving acne containing a peppermint ferment or an extract thereof as an active ingredient.

[0008] In addition, the present invention provides an antibacterial health functional food composition containing peppermint ferment or an extract thereof as an active ingredient.

[0009] In addition, the present invention provides an antibacterial pharmaceutical composition containing a peppermint ferment or an extract thereof as an active ingredient.

[0010] In addition, the present invention provides an antibacterial quasi-drug containing a peppermint ferment or an extract thereof as an active ingredient.

[0011] In addition, the present invention provides an antibacterial feed additive containing a peppermint fermented product or an extract thereof as an active ingredient. Effects of the invention

[0012] The present invention relates to an antibacterial composition containing a peppermint ferment or an extract thereof as an active ingredient. Compared to a non-fermented peppermint extract, the peppermint ferment or the extract thereof of the present invention exhibited excellent antibacterial effects against Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Enterobacter cloaca, Salmonella enterica, and Cutibacterium acnes. Specific details for implementing the invention

[0013] To achieve the objective of the present invention, the present invention provides an antibacterial composition containing a peppermint ferment or an extract thereof as an active ingredient.

[0014] The above peppermint fermented product is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants Fermentation is performed using any one strain selected from among the strains, but is not limited thereto.

[0015] In one embodiment of the present invention, the peppermint fermented product

[0016] 1) A step of sterilizing water in which glucose and peptone are dissolved;

[0017] 2) Saccharomyces cerevisiae (in the sterilized water of step 1) above Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating with any one strain selected from among the strains, adding peppermint, and fermenting at 28–40°C for 12–48 hours; and

[0018] 3) After step 2) above, the obtained culture medium is sterilized and then filtered to obtain a filtrate; may be manufactured including this step, and

[0019] Preferably

[0020] 1) A step of dissolving 2~30g of glucose and 0.5~5g of peptone in 500mL of water, and then pressurizing and high-temperature sterilizing the water in which the glucose and peptone are dissolved;

[0021] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 2 to 20 mL of any one strain selected from the strains, adding 20 to 70 g of peppermint, and fermenting at 30 to 40 ℃ for 18 to 36 hours; and

[0022] 3) After step 2) above, the obtained culture medium may be manufactured by including the step of pressurizing and high-temperature sterilizing the culture medium and then filtering it to obtain a filtrate; and

[0023] More preferably

[0024] 1) A step of dissolving 5~15g of glucose and 1.5~3.5g of peptone in 500mL of water, and then pressurizing the water containing the dissolved glucose and peptone at high temperature;

[0025] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 5–15 mL of any one strain selected from among the strains, adding 35–65 g of peppermint, and fermenting at 30–38°C for 22–30 hours; and

[0026] 3) After step 2) above, the obtained culture medium may be manufactured by including the step of pressurizing and high-temperature sterilizing the culture medium and then filtering it to obtain a filtrate; and

[0027] Most preferably

[0028] 1) A step of dissolving 10g of glucose and 2.5g of peptone in 500mL of water, and then pressurizing the water containing the dissolved glucose and peptone at 121℃ for 15 minutes;

[0029] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 10 mL of any one strain selected from the strains, adding 50 g of peppermint, and fermenting at 30°C or 37°C for 24 hours; and

[0030] 3) After step 2) above, the obtained culture medium may be manufactured by including the step of pressurizing the culture medium at 121°C for 15 minutes and then filtering it to obtain the filtrate; but is not limited thereto.

[0031] The extraction solvent of the above extract may be water, C1 to C4 lower alcohols, or a mixture thereof, preferably ethanol, but is not limited thereto.

[0032] The above extraction method may utilize any conventional method known in the art, such as filtration, hot water extraction, immersion extraction, reflux cooling extraction, and ultrasonic extraction. It is preferable to add the extraction solvent in an amount of 1 to 20 times the weight of the peppermint fermented product, and more preferably 5 to 15 times the weight. The extraction temperature is preferably 40 to 80°C, but is not limited thereto. The extraction time is preferably 0.5 to 10 hours, and more preferably 0.5 to 5 hours, but is not limited thereto.

[0033] In one embodiment of the present invention, the antibacterial agent is Bacillus subtilis ( Bacillus subtilis ), Bacillus cereus( Bacillus cereus ), Staphilococcus aureus( Staphylococcus aureus ), Enterobacter cloa ( Enterobacter cloacae ), Salmonella enterica( Salmonella enterica ) and Cutibacterium acnes( Cutibacterium acnes It inhibits the growth of one or more bacteria selected from among, but is not limited to.

[0034] In one embodiment of the present invention, a peppermint fermented product fermented using any one strain selected from Saccharomyces cerevisiae, Lacticaseibacillus casei, and Lactiplantibacillus plantarum exhibits an antibacterial effect against Enterobacter cloaca; an extract of a peppermint fermented product fermented using a Bacillus subtilis strain exhibits an antibacterial effect against Staphylococcus aureus, Salmonella enterica, and Cutibacterium acnes; an extract of a peppermint fermented product fermented using a Saccharomyces cerevisiae strain exhibits an antibacterial effect against Cutibacterium acnes; an extract of a peppermint fermented product fermented using a Lacticaseibacillus casei strain exhibits an antibacterial effect against Cutibacterium acnes; and an extract of a peppermint fermented product fermented using a Reviractobacillus brevis strain exhibits an antibacterial effect against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, It is desirable that the extract of peppermint fermented using the Lactiplantibacillus plantarum strain exhibits antibacterial effects against Salmonella enterica and Cutibacterium acnes, and exhibits antibacterial effects against Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Enterobacter cloaca, Salmonella typhimurium and Cutibacterium acnes, but is not limited thereto.

[0035] An antimicrobial composition according to one embodiment of the present invention is preferably Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants Enterobacter cloaca (containing as an active ingredient a peppermint fermented product fermented using any one strain selected from ) strains Enterobacter cloacae It may exhibit an antibacterial effect against ), but is not limited thereto.

[0036] An antimicrobial composition according to one embodiment of the present invention is preferably Lactibactibacillus plantarum ( Lactiplantibacillus plants Bacillus subtilis (containing as an active ingredient an extract of peppermint fermented using the ) strain Bacillus subtilis ), Bacillus cereus( Bacillus cereus ), Staphilococcus aureus( Staphylococcus aureus ), Salmonella enterica( Salmonella enterica ) and Cutibacterium acnes( Cutibacterium acnes It may exhibit an antibacterial effect against one or more bacteria selected from ), but is not limited thereto.

[0037] An antimicrobial composition according to one embodiment of the present invention is preferably Bacillus subtilis ( Bacillus subtilis Cutibacterium acnes (containing as an active ingredient an extract of peppermint fermented using the ) strain Cutibacterium acnes It may exhibit an antibacterial effect against ), but is not limited thereto.

[0038] In addition, the present invention provides a cosmetic composition for preventing or improving acne containing a peppermint ferment or an extract thereof as an active ingredient.

[0039] The above acne may be caused by acne-causing bacteria, and the acne-causing bacteria are preferably Staphylococcus aureus ( Staphylococcus aureus ) or Cutibacterium acnes( Cutibacterium acnes It is ) but is not limited to this.

[0040] In a cosmetic composition according to one embodiment of the present invention, the cosmetic composition may have any one formulation selected from skin, skin softener, skin toner, lotion, milk lotion, moisture lotion, nourishing lotion, massage cream, nourishing cream, eye cream, moisture cream, hand cream, essence, nourishing essence, pack, cleansing foam, cleansing water, cleansing cream, body lotion, body cleanser, soap, and powder, but is not limited thereto. A cosmetic composition made of each of these formulations may contain various bases and additives that are necessary and appropriate for the formulation of the formulation, and the types and amounts of these ingredients can be easily selected by a person skilled in the art.

[0041] In the case where the formulation of the cosmetic composition of the present invention is a paste, cream, or gel, animal fiber, plant fiber, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, or zinc oxide may be used as a carrier component.

[0042] When the formulation of the cosmetic composition of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, or polyamide powder may be used as a carrier component, and in particular, in the case of a spray, it may additionally include a propellant such as chlorofluorohydrocarbon, propane-butane, or dimethyl ether.

[0043] When the formulation of the cosmetic composition of the present invention is a solution or an emulsion, a solvent, a solvating agent, or an emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol, or fatty acid ester of sorbitan.

[0044] In the case where the formulation of the cosmetic composition of the present invention is a suspension, liquid diluents such as water, ethanol, or propylene glycol, ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester, and polyoxyethylene sorbitan ester, microcrystalline cellulose, aluminum metahydroxide, bentonite, agar, or tracanth may be used as carrier components.

[0045] In the case where the formulation of the cosmetic composition of the present invention is a cleansing product containing a surfactant, aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, acethionate, imidazolinium derivative, methyl taurate, sarcosinate, fatty acid amide ether sulfate, alkylamidobetaine, aliphatic alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, lanolin derivative, or ethoxylated glycerol fatty acid ester, etc. may be used as a carrier component.

[0046] In addition, the present invention provides an antibacterial health functional food composition containing peppermint ferment or an extract thereof as an active ingredient.

[0047] The health functional food composition of the present invention may be prepared in any one formulation selected from powder, granules, pills, tablets, capsules, candies, syrups, and beverages, but is not limited thereto.

[0048] When the health functional food composition of the present invention is used as a food additive, the health functional food composition may be added as is or used together with other foods or food ingredients, and may be used appropriately according to conventional methods. The active ingredient may be used appropriately according to its intended use (prevention or improvement). Generally, when manufacturing food or beverages, the health functional food composition of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, relative to the raw material. However, in the case of long-term consumption for health purposes, the above amount may be less than the above range, and since there are no issues regarding safety, the active ingredient may be used in an amount greater than the above range.

[0049] There are no special restrictions on the types of the above-mentioned health functional foods. Examples of foods to which the above-mentioned health functional food composition may be added include meat, sausage, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, chewing gum, dairy products including ice cream, various soups, beverages, tea drinks, alcoholic beverages, and vitamin complexes, and include all health foods in the conventional sense.

[0050] In addition, the health functional food composition of the present invention may be manufactured into a food, particularly a functional food. The functional food of the present invention may include ingredients that are typically added. For example, it includes proteins, carbohydrates, fats, nutrients, and flavoring agents. For example, when manufactured as a drink, natural carbohydrates or flavoring agents may be included as additional ingredients in addition to the active ingredients. The natural carbohydrate is preferably a monosaccharide (e.g., glucose, fructose, etc.), a disaccharide (e.g., maltose, sucrose, etc.), an oligosaccharide, a polysaccharide (e.g., dextrin, cyclodextrin, etc.), or a sugar alcohol (e.g., xylitol, sorbitol, erythritol, etc.). The flavoring agent may be a natural flavoring agent (e.g., taumatin, stevia extract, etc.) or a synthetic flavoring agent (e.g., saccharin, aspartame, etc.).

[0051] In addition to the above health functional food composition, it may further contain various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. Although the proportion of these added ingredients is not of great importance, it is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the health functional food composition of the present invention.

[0052] In addition, the present invention provides an antibacterial pharmaceutical composition containing a peppermint ferment or an extract thereof as an active ingredient.

[0053] The above composition is Bacillus subtilis ( Bacillus subtilis ), Bacillus cereus( Bacillus cereus ), Staphilococcus aureus( Staphylococcus aureus ), Enterobacter cloa ( Enterobacter cloacae ), Salmonella enterica( Salmonella enterica ) and Cutibacterium acnes( Cutibacterium acnesIt has the effect of preventing or treating diseases caused by infection with one or more bacteria selected from ).

[0054] The pharmaceutical composition according to the present invention can be formulated and used in the form of oral formulations such as capsules, powders, granules, tablets, suspensions, emulsions, syrups, and aerosols, external formulations, suppositories, and sterile injectable solutions, respectively, according to conventional methods.

[0055] The pharmaceutical composition according to the present invention may further include a pharmaceutically acceptable carrier, excipient, or diluent.

[0056] The carrier, excipient, and diluent that may be included in the pharmaceutical composition of the present invention are preferably selected from lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate, and mineral oil, but are not limited thereto.

[0057] When formulating, the formulation is prepared using diluents or excipients such as commonly used fillers, volume expanders, binders, humectants, disintegrants, and surfactants. Solid dosage forms for oral administration include tablets, pills, powders, granules, and capsules; these solid dosage forms are prepared by mixing at least one excipient, such as starch, calcium carbonate, sucrose or lactose, or gelatin, with the above pharmaceutical composition. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid dosage forms for oral administration include suspensions, liquids, emulsions, and syrups; in addition to commonly used simple diluents such as water and liquid paraffin, various excipients, such as humectants, sweeteners, flavorings, and preservatives, may be included. Preparations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized preparations, and suppositories. Propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate may be used as non-aqueous solvents and suspending agents. Witepsol, Macrogol, Tween 61, cocoa paste, laurin paste, glycerogelatin, etc. may be used as bases for suppositories.

[0058] Suitable dosages of the pharmaceutical composition of the present invention can be prescribed in various ways depending on factors such as the formulation method, mode of administration, patient's age, body weight, sex, pathological condition, food, time of administration, route of administration, excretion rate, and response sensitivity.

[0059] The pharmaceutical composition of the present invention may be administered orally or parenterally, and in the case of parenteral administration, it may be administered by topical application to the skin, intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration, etc.

[0060] In addition, the present invention provides an antibacterial quasi-drug containing a peppermint ferment or an extract thereof as an active ingredient.

[0061] The above quasi-drugs may include external skin preparations and personal hygiene products. For example, they may be, but are not limited to, disinfectants, shower foams, mouthwash, wet wipes, detergent soaps, hand washes, or ointments.

[0062] When the above-described quasi-drug according to the present invention is used as an additive to a quasi-drug, the composition may be added as is or used together with other quasi-drugs or quasi-drug ingredients, and may be used appropriately according to conventional methods. The amount of the active ingredient can be appropriately determined according to the purpose of use.

[0063] The quasi-drug of the present invention may be manufactured in the form of a general emulsion formulation and a solubilized formulation, for example. For example, it may have a formulation such as a lotion, cream, ointment, spray, oil gel, gel, oil, or aerosol, but it is not limited to any other form as long as it exhibits the antibacterial effect of the present invention.

[0064] In addition, the above-mentioned quasi-drug may be used by appropriately incorporating oils, water, surfactants, moisturizers, lower alcohols having 1 to 4 carbon atoms, thickeners, chelating agents, colorants, preservatives, or fragrances, which are generally incorporated into quasi-drugs, into each formulation as needed.

[0065] In addition, the present invention provides an antibacterial feed additive containing a peppermint fermented product or an extract thereof as an active ingredient.

[0066] The feed additive of the present invention corresponds to an auxiliary feed under the Feed Management Act. In the present invention, the term "feed" may refer to any natural or artificial prescribed food, single meal, etc., or the components of said single meal, intended for or suitable for animals to eat, consume, and digest. The types of said feed are not particularly limited, and feeds commonly used in the relevant technical field may be used. Non-limiting examples of said feed include plant-based feeds such as grains, root vegetables, food processing by-products, algae, fibers, pharmaceutical by-products, oils and fats, starches, meal, or grain by-products; and animal-based feeds such as proteins, inorganic substances, oils and fats, minerals, single-cell proteins, zooplankton, or food waste. These may be used individually or in a mixture of two or more types.

[0067] The present invention will be described in more detail below using manufacturing examples and embodiments. These manufacturing examples and embodiments are intended solely to explain the present invention more specifically, and it is obvious to those skilled in the art that the scope of the present invention is not limited by them.

[0068] Preparation 1. Preparation

[0069] The peppermint (from Egypt) used in this invention was purchased from Herb Market Co., Ltd. in August 2023. The strain used for fermentation is Bacillus subtilis KACC 14549(BS) and Saccharomyces cerevisiae KACC 48234(SC), Levilactobacillus brevis KACC 18270(LB), Lacticaseibacillus casei KACC 12413(LC) and Lactiplantibacillus plantarum KACC 18510(LP) was obtained from the Agricultural Genetic Resources Center and used, and was grown and cultured under the conditions of Table 1 below.

[0070] BS was cultured in nutrient broth (NB), SC in YM broth, and LP, LC, and LB in Lactobacilli MRS broth. After subculturing a total of three times at 30 or 37°C for 24 hours, the absorbance was measured at 600 nm, and the absorbance values ​​were set to be within the range of 0.4 to 0.6 to be used as fermentation strains.

[0071] strain badge Temperature (°C) Bacillus subtilis KACC 14549(BS) NB 30 Saccharomyces cerevisiae KACC 48234(SC) YM 30 Levilactobacillus brevis KACC 18270(LB) MRS 37 Lacticaseibacillus casei KCTC 12413(LC) MRS 37 Lactiplantibacillus plantarum KCTC 18510(LP) MRS 37

[0072] The manufacturing process of the peppermint fermentation is specifically as follows.

[0073] 10 g of glucose and 2.5 g of peptone were dissolved in 500 mL of water, and the water containing the dissolved glucose and peptone was pressurized at 121°C for 15 minutes. Then, 10 mL of the activated fermentation strain was inoculated into the sterilized water, 50 g of peppermint was added, and the mixture was cultured at 30 or 37°C for 24 hours to obtain a culture solution. Afterward, the culture solution was pressurized at 121°C for 15 minutes, filtered using filter paper (Whatman No. 2, Whatman International Ltd., Maidstone, UK), and freeze-dried in a freeze-dryer (FD8508, Ilshin Lab Co., Ltd.) to obtain a powder (peppermint fermented product), which was used as the sample for the experiment.

[0074] The preparation process of the peppermint water extract used as a non-fermented control is as follows.

[0075] 250 mL of distilled water was added to 50 g of peppermint powder and extracted at room temperature for 24 hours, then filtered through filter paper (Whatman No. 2). The resulting liquid was cooled under the same conditions as the fermentation group and freeze-dried to obtain a powder (peppermint water extract), which was used as the control sample for the experiment.

[0076] Each powder was dissolved in distilled water for the experiment.

[0077] Preparation Example 2. Extract of peppermint fermentation

[0078] Ten times the amount of 70% (v / v) ethanol was added to the peppermint fermentation powder prepared in Preparation Example 1, followed by ultrasonic extraction at 60°C for 1 hour, and centrifugation (4,000 rpm, 5 min) was performed three times. Subsequently, the supernatant obtained from centrifugation was filtered (Whatman No. 4, GE Healthcare Life Sciences), concentrated under reduced pressure, and then freeze-dried to obtain a powder (peppermint fermentation extract), which was used as the sample for the experiment.

[0079] Example 1. Analysis of culture characteristics of peppermint fermented products according to fermentation strains

[0080] 1) Yield measurement

[0081] After filtering the peppermint fermentation product cultured for 24 hours (Whatman No. 2), it was dried using a freeze-dryer (FD8518, Ilshin Lab Co. Ltd) and the yield was calculated by substituting it into Equation 1 below.

[0082] [Equation 1]

[0083] Yield of peppermint ferment = (Weight of freeze-dried fermented powder (g) / Weight of raw material before fermentation (g)) × 100

[0084] The change in yield due to fermentation is as disclosed in Table 2 below.

[0085] zymogen transference number(%) Control (non-fermented peppermint extract) 16.55 BS 35.68 SC 31.60 LC 29.08 LB 27.40 LP 26.58

[0086] 2) pH measurement

[0087] Changes in pH of the culture medium due to the growth of the strain were measured by filtering the culture medium through filter paper (Whatman No. 2) after 24 hours of culture and then using a pH meter (Neomet pH-200L, Istek Co., Seoul, Korea).

[0088] As a result, as disclosed in Table 3, it was confirmed that fermented peppermint extract underwent overall fermentation compared to non-fermented peppermint extract, and that the pH was lowered and the growth of harmful bacteria could be inhibited.

[0089] zymogen pH Control (non-fermented peppermint extract) 5.91±0.00 a BS 5.56±0.01 b SC 5.51±0.01 c LC 5.13±0.01 d LB 5.01±0.01 f LP 5.18±0.01 e

[0090] Different characters a~f within the columns of the table indicate that there are statistically significant differences between them, p It is <0.05.

[0091] 3) Turbidity measurement

[0092] To determine the degree of microbial fermentation, turbidity was measured by measuring the absorbance at 600 nm of the filtered fermented liquid after 24 hours of culture (UV-1800, Shimadzu, Kyoto, Japan).

[0093] As a result, it was confirmed that the turbidity varied depending on the type of fermentation bacteria, as disclosed in Table 4.

[0094] zymogen Turbidity Control (non-fermented peppermint extract) 0.701±0.004 e BS 0.954±0.003 a SC 0.882±0.005 b LC 0.871±0.002 c LB 0.783±0.001 d LP 0.874±0.005 c

[0095] Different characters a~f within the columns of the table indicate that there are statistically significant differences between them, p It is <0.05.

[0096] 4) Measurement of viable cell count

[0097] Changes in viable cell count: After diluting the peppermint fermented extract cultured for 24 hours in physiological saline and mixing thoroughly, BS ( B. subtilis KACC 14549), LB( L. brevis KACC 18270), LC( L. casei KACC 12413), LP( L. plantarum KACC 18510) is used for PCA (plate count agar), SC ( S. cerevisiae KACC) was confirmed by measuring the viable cell count after dispensing onto PDA (potato dextrose agar) and incubating at 37°C and 30°C for 24 hours, respectively.

[0098] As a result, it was confirmed that bacterial growth occurred in all strain fermented products, as disclosed in Table 5.

[0099] zymogen Viable cell count (log CFU / mL) Control (non-fermented peppermint extract) - BS 6.15±0.04 d SC 7.90±0.05 b LC 7.63±0.07 c LB 7.98±0.01 b LP 8.68±0.11 a

[0100] Different characters a~f within the columns of the table indicate that there are statistically significant differences between them, p It is <0.05.

[0101] Example 2. Antimicrobial activity

[0102] The antimicrobial activity of peppermint fermentation products and their extracts was measured against each strain using the disk diffusion assay.

[0103] The strain used to measure antimicrobial activity was a Gram-positive bacterium, Bacillus cereus ( Bacillus cereus, B. cereus ) KCTC 1012, Bacillus subtilis( Bacillus subtilis, B. subtilis ) KACC 14549, Staphylococcus aureus( Staphylococcus aureus, S. aureus ) KCTC 3881 and Cutibacterium acnes( Cutibacterium acnes , C. acnes ) KACC 19984, as a Gram-negative bacterium, Escherichia coli ( Escherichia coli , E. coli ) KCTC 2441, Enterobacter cloa( Enterobacter cloacae, E. cloacae ) KCTC 1685, Salmonella enterica( Salmonella enterica subsp. enterica ) KCTC 2515 and Pseudomonas eruginosa( Pseudomonas aeruginosa, P. aeruginosa ) KCTC 1636 was used.

[0104] Dormant strains were inoculated into NA liquid medium (nutrient broth, Difco Laboratories) and Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Enterobacter cloaca were subcultured three times for 24 hours each at 30°C, and Salmonella enterica, Pseudomonas eruginosa, and Cutibacterium acnes were subcultured at 37°C. After confirming that the growth of the strains had occurred by ensuring that the absorbance value at 600 nm fell within the range of 0.4 to 0.6, they were used.

[0105] 0.1 mL of each activated strain was dispensed onto NA solid medium and spread using a sterile spreader to prepare a plate medium for antimicrobial testing. The sample was slowly absorbed onto paper discs (8 mm) to obtain 10 mg per disc, and after drying to evaporate the solvent, the discs were placed in close contact with the plate medium and incubated at 30°C and 37°C for 24 hours. Subsequently, the diameter (mm) of the clear zone formed around the disc was measured to compare the antimicrobial activity.

[0106] As a result of measuring the antibacterial effect of the peppermint fermentation product of the present invention against seven types of microorganisms including Bacillus cereus, as disclosed in Table 6, the non-fermented peppermint extract (Control) did not show an antibacterial effect, but Saccharomyces cerevisiae (SC; Saccharomyces cerevisiae ), Lacticasey Bacillus casei (LC; Lacticaseibacillus casei ) or Lactibacillus plantarum (LP; Lactiplantibacillus plantarum It was confirmed that peppermint fermentation product prepared by fermenting with a strain exhibits an antibacterial effect against Enterobacter cloaca.

[0107] In addition, the antibacterial effect of the extract of peppermint fermentation on eight types of microorganisms, including Cutibacterium acnes, was measured. As disclosed in Table 7, the extract of the fermentation product fermented with Bacillus subtilis, Saccharomyces cerevisiae, Lacticaseibacillus casei, Reviractobacillus brevis, or Lactiplantibacillus plantarum, which did not show an antibacterial effect in peppermint fermentation, showed an antibacterial effect against Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Enterobacter cloaca, Salmonella typhimurium, and Cutibacterium acnes.

[0108] Meanwhile, the extract of the fermented product fermented with Lactiplantibacillus plantarum showed an antibacterial effect against Enterobacter cloaca, but the effect was not superior compared to the fermented product fermented with Lactiplantibacillus plantarum.

[0109] In terms of antibacterial effects against Cutibacterium acnes, the extracts of peppermint fermented by fermentation with Bacillus subtilis, Saccharomyces cerevisiae, Lacticaseibacillus casei, Reviractobacillus brevis, or Lactiplantibacillus plantarum showed excellent antibacterial effects, and in particular, the extracts of peppermint fermented by fermentation with the Bacillus subtilis strain showed significant antibacterial effects (Table 7).

[0110] Antibacterial effect of peppermint fermentation microorganism Sample Size of growth inhibition zone (mm) 10 mg / disc Bacillus cereus Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP - Bacillus subtilis Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP - Staphilococcus aureus Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP - E. coli Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP - Enterobacter claw bird Control (non-fermented peppermint extract) - BS - SC 9.95±0.06 a LC 8.94±0.09 b LB - LP 8.72±0.10 c Salmonella enterica Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP - Pseudomonas eruzinosa Control (non-fermented peppermint extract) - BS - SC - LC - LB - LP -

[0111] * This means that there is a statistically significant difference compared to non-fermented peppermint extract, and p It is <0.05.

[0112] Antibacterial effect of peppermint ferment extract microorganism Sample Size of growth inhibition zone (mm) 10 mg / disc Bacillus cereus BS - SC - LC - LB - LP 2.91±0.18 Bacillus subtilis BS - SC - LC - LB 4.19±0.15 LP 2.37±0.18 Staphilococcus aureus BS 0.87±0.11 SC - LC - LB 1.45±0.19 LP 2.71±0.19 E. coli BS - SC - LC - LB 1.50±0.33 LP - Enterobacter claw bird BS - SC - LC - LB - LP 1.14±0.20 Salmonella enterica BS 2.87±0.34 SC - LC - LB 2.84±0.11 LP 3.94±0.21 Cutibacterium acnes BS 28.6±1.43 SC 23.3±0.50 LC 20.8±0.74 LB 12.8±0.62 LP 15.1±0.15

Claims

Claim 1 Peppermint Mentha piperita An antibacterial composition containing a fermented product or an extract thereof as an active ingredient. Claim 2 In paragraph 1, the peppermint fermented product is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plantarum An antimicrobial composition characterized by being fermented using any one strain selected from among ) strains. Claim 3 In claim 1, the peppermint fermented product comprises: 1) a step of sterilizing water in which glucose and peptone are dissolved; 2) Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plantarum An antibacterial composition characterized by comprising: a step of inoculating one strain selected from among strains, adding peppermint, and fermenting at 30 to 40°C for 12 to 48 hours to obtain a culture solution; and a step of, after step 2), sterilizing the obtained culture solution and then filtering it to obtain a filtrate. Claim 4 An antibacterial composition according to claim 1, wherein the extraction solvent of the extract is water, a C1-C4 lower alcohol, or a mixture thereof. Claim 5 In paragraph 1, the antibacterial agent is Bacillus subtilis ( Bacillus subtilis ), Bacillus cereus( Bacillus cereus ), Staphilococcus aureus( Staphylococcus aureus ), Enterobacter cloa ( Enterobacter cloacae ), Salmonella enterica( Salmonella enterica ) and Cutibacterium acnes( Cutibacterium acnes An antimicrobial composition characterized by being antimicrobial against one or more bacteria selected from ). Claim 6 In paragraph 1, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plantarum Enterobacter cloaca (containing as an active ingredient a peppermint fermented product fermented using any one strain selected from ) strains Enterobacter cloacae An antibacterial composition characterized by exhibiting an antibacterial effect against ). Claim 7 In paragraph 1, Lactibactibacillus plantarum ( Lactiplantibacillus plantarum Bacillus subtilis (containing as an active ingredient an extract of peppermint fermented using the ) strain Bacillus subtilis ), Bacillus cereus( Bacillus cereus ), Staphilococcus aureus( Staphylococcus aureus ), Salmonella enterica( Salmonella enterica ) and Cutibacterium acnes( Cutibacterium acnes An antimicrobial composition characterized by exhibiting an antimicrobial effect against one or more bacteria selected from ). Claim 8 In paragraph 1, Bacillus subtilis ( Bacillus subtilis Cutibacterium acnes (containing as an active ingredient an extract of peppermint fermented using the ) strain Cutibacterium acnes An antibacterial composition characterized by exhibiting an antibacterial effect against ). Claim 9 A cosmetic composition for preventing or improving acne containing peppermint ferment or an extract thereof as an active ingredient. Claim 10 Antibacterial health functional food composition containing peppermint ferment or its extract as an active ingredient. Claim 11 Antimicrobial pharmaceutical composition containing peppermint ferment or its extract as an active ingredient. Claim 12 An antibacterial quasi-drug containing peppermint ferment or an extract thereof as an active ingredient. Claim 13 Antimicrobial feed additive containing peppermint ferment or its extract as an active ingredient.