Skin whitening, anti-wrinkle and antimicrobial composition comprising fermented Rosmarinus officinalis as effective component

Abstract

The present invention relates to a composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a rosemary fermented extract as an active ingredient. Since the rosemary fermented extract exhibits superior inhibitory activity against tyrosinase and elastase compared to non-fermented rosemary extract, and shows significant antibacterial effects against Staphylococcus aureus, Escherichia coli, Enterobacter cloacae, and Pseudomonas aeruginosa, the composition of the present invention containing the rosemary fermented extract as an active ingredient can be usefully used in cosmetics, health functional foods, pharmaceuticals, etc., related to skin whitening, wrinkle improvement, and antibacterial purposes.

Description

Technology Field

[0001] The present invention relates to a composition for skin whitening, wrinkle improvement, and antibacterial purposes containing rosemary fermentation extract as an active ingredient. Background Technology

[0002] The skin is the body's frontline defense organ that protects us from external stimuli, and interest in it is also steadily increasing from an aesthetic perspective. Accordingly, research on various functional cosmetics is active, and among them, a wide range of products for wrinkle reduction and whitening are currently being launched.

[0003] Various causes of wrinkle formation have been reported. First, excessive exposure of the skin to ultraviolet rays accelerates the breakdown of collagen, a component of the skin, leading to a loss of elasticity and the formation of wrinkles. Additionally, if the skin becomes excessively dry due to extreme temperature changes, decreased humidity, or wind, its function as a protective barrier against external factors deteriorates, which can also lead to the formation of wrinkles. Furthermore, exposure of the skin to reactive oxygen species or free radicals can generate lipid peroxides through oxidation, which in turn deforms skin proteins such as collagen, potentially causing wrinkles. Currently, various cosmetic compositions are being researched to inhibit the occurrence of wrinkles caused by these external and internal factors.

[0004] Meanwhile, when ultraviolet rays are irradiated onto the skin, melanocytes in the skin become activated, and melanin production is promoted through the action of tyrosinase, TRP1 (tyrosinase related protein 1), and TRP2 (tyrosinase related protein 2). The generated melanin is deposited in the skin and develops into age spots or freckles, and to prevent this, whitening cosmetics containing various compositions are used.

[0005] Conventionally known ingredients exhibiting whitening effects include ascorbic acid, phosphate esters, hydroquinone derivatives, placenta extracts, kojic acid, and ellagic acid, and cosmetic compositions containing these ingredients are common. Recently, polyphenols contained in plants have been reported to have high whitening effects, and cosmetic compositions utilizing them are being proposed. Furthermore, the whitening effects of flavanones and hydroxyflavones have already been disclosed. However, these whitening ingredients have somewhat insufficient effects and present storage issues; moreover, they fail to fully exhibit wrinkle-reducing and anti-aging effects in addition to whitening. In particular, functional cosmetics containing chemical ingredients cause skin irritation and are unsuitable for sensitive skin; consequently, there is growing interest in natural plant-derived functional cosmetics that are less irritating to the skin and are environmentally friendly.

[0006] Meanwhile, since cosmetics contain various nutrients including water, they are susceptible to contamination by bacteria or fungi. The negative aspects of microbial contamination in cosmetics can be summarized into two points: the first is the risk to consumer health, and the second is the decline in product value. As 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 decline 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. Most conventional antimicrobial agents used until now were manufactured through chemical synthesis; however, the emergence of bacteria resistant to such chemically synthesized agents is becoming increasingly frequent, and there is a trend to avoid their use due to the high toxicity inherent in most of these agents themselves. Therefore, efforts to develop natural materials with antibacterial activity have been ongoing recently.

[0007] Rosemary Rosemary officinalis L.) is an evergreen shrub belonging to the Lamiaceae family that grows primarily along coastlines. As an aromatic plant with a scent similar to camphor, it has been used as an ingredient in perfumes and medicines in Europe and the Mediterranean region. In Korea, it is actively produced for industrial use in southern regions where it can overwinter, and is utilized in various fields including cosmetics, ornamental, medicinal, and edible applications.

[0008] As prior art related to rosemary, Korean Registered Patent No. 2536101 discloses a composition for the prevention, improvement, or treatment of prostate disease containing rosemary extract as an active ingredient, and Korean Published Patent No. 2013-0040406 discloses a cosmetic composition containing rosemary extract as an active ingredient; however, no prior art has yet disclosed a composition for skin whitening, wrinkle improvement, and antibacterial purposes containing the rosemary fermented product of the present invention as an active ingredient. The problem to be solved

[0009] The present invention was derived from the above-mentioned requirements, and the present invention provides a composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a rosemary fermented extract as an active ingredient, wherein the rosemary fermented extract exhibits superior inhibitory activity against tyrosinase and elastase compared to a non-fermented rosemary extract, and Staphylococcus aureus ( Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa The present invention was completed by confirming that the antibacterial effect against ) is significant. means of solving the problem

[0010] To solve the above problem, the present invention provides a cosmetic composition for skin whitening, wrinkle improvement, and antibacterial purposes containing rosemary fermentation extract as an active ingredient.

[0011] In addition, the present invention provides a health functional food composition for skin whitening, wrinkle improvement, and antibacterial purposes, containing rosemary fermented extract as an active ingredient.

[0012] In addition, the present invention provides a pharmaceutical composition for the prevention or treatment of melanin hyperpigmentation disease containing rosemary fermentation extract as an active ingredient.

[0013] In addition, the present invention provides an antibacterial quasi-drug containing rosemary fermentation extract as an active ingredient.

[0014] In addition, the present invention provides an antibacterial feed additive containing rosemary fermentation as an active ingredient. Effects of the invention

[0015] The present invention relates to a composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a fermented rosemary extract as an active ingredient, wherein the fermented rosemary extract exhibits superior inhibitory activity against tyrosinase and elastase compared to a non-fermented rosemary extract, and Staphylococcus aureus ( Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa The antibacterial effect against ) is significant. Specific details for implementing the invention

[0016] To achieve the purpose of the present invention, the present invention provides rosemary ( Rosemary officinalis ) Provides a cosmetic composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a fermented product as an active ingredient.

[0017] The above rosemary fermented product is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants It is preferable to ferment using any one of the strains selected from ) strains, but is not limited thereto.

[0018] In one embodiment of the present invention, the rosemary fermented product

[0019] 1) A step of sterilizing water in which glucose and peptone are dissolved;

[0020] 2) Saccharomyces cerevisiae (in the sterilized water of step 1) above Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis), 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 rosemary, and fermenting at 28–40°C for 12–48 hours; and

[0021] 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

[0022] Preferably

[0023] 1) A step of dissolving 1~10g of glucose and 0.5~2.5g of peptone in 250mL of water, and then pressurizing and high-temperature sterilizing the water in which the glucose and peptone are dissolved;

[0024] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 1.2 to 6.5 mL of any one strain selected from the strains, adding 6 to 20 g of rosemary, and fermenting at 30 to 40°C for 18 to 36 hours; and

[0025] 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

[0026] More preferably

[0027] 1) A step of dissolving 3~8g of glucose and 0.7~1.7g of peptone in 250mL of water, and then pressurizing the water containing the dissolved glucose and peptone at high temperature;

[0028] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 1.7 to 4.5 mL of any one strain selected from among the strains, adding 10 to 15 g of rosemary, and fermenting at 30 to 38°C for 22 to 30 hours; and

[0029] 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

[0030] Most preferably

[0031] 1) A step of dissolving 5g of glucose and 1.25g of peptone in 250mL of water, and then pressurizing the water containing the dissolved glucose and peptone at 121℃ for 15 minutes;

[0032] 2) Activated Saccharomyces cerevisiae in the sterilized water of step 1) above ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lactobacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plants A step of obtaining a culture solution by inoculating 2.5 mL of any one strain selected from the strains, adding 12.5 g of rosemary, and fermenting at 30°C or 37°C for 24 hours; and

[0033] 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.

[0034] In one embodiment of the present invention, the rosemary fermentation product can inhibit the activity of tyrosinase and elastase.

[0035] In the present invention, the skin whitening effect is intended to be an effect of improving or preventing dark skin, melasma, freckles, and dark circles caused by various factors such as exposure to ultraviolet rays, changes in hormone balance, and genetic programming; an effect of making the skin transparent and beautiful, or maintaining transparent and beautiful skin; and an effect of reducing dullness of the skin to increase radiance and firmness. Generally, it is known that dark skin, melasma, freckles, and dark circles occur when melanocytes are stimulated by irritation from ultraviolet rays or changes in hormone balance, and the melanin pigment biosynthesized therefrom is deposited in the skin. Therefore, if the production of melanin can be suppressed, it is possible to prevent and improve dark skin, melasma, freckles, and dark circles.

[0036] A composition for skin whitening and wrinkle improvement according to one embodiment of the present invention preferably comprises Lacticase Bacillus casei ( Lactobacillus casei A product containing a rosemary fermentation product fermented using a strain as an active ingredient may exhibit skin whitening and wrinkle improvement effects, but is not limited thereto.

[0037] In one embodiment of the present invention, the antibacterial agent is Staphylococcus aureus ( Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa It is preferable that it be antimicrobial against one or more bacteria selected from ), but is not limited thereto.

[0038] An antimicrobial composition according to one embodiment of the present invention is preferably Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ) and Lacticasey Bacillus casei ( Lactobacillus casei Staphylococcus aureus (containing as an active ingredient a rosemary fermented using any one strain selected from ) strains Staphylococcus aureus ), E. coli( Escherichia coli ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa It may exhibit an antibacterial effect against ), but is not limited thereto.

[0039] An antibacterial composition according to one embodiment of the present invention is preferably Reviractobacillus brevis ( Levilactobacillus brevis Staphylococcus aureus (containing rosemary fermented using the ) strain as an active ingredient Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa It may exhibit an antibacterial effect against ), but is not limited thereto.

[0040] An antimicrobial composition according to one embodiment of the present invention is preferably Lactibactibacillus plantarum ( Lactiplantibacillus plantarum Staphylococcus aureus (containing rosemary fermented using the ) strain as an active ingredient Staphylococcus aureus ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa It may exhibit an antibacterial effect against ), but is not limited thereto.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] In addition, the present invention relates to rosemary ( Rosmarinus officinalis ) Provides a health functional food composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a fermented product as an active ingredient.

[0048] The above-mentioned health functional food has the advantage of providing superior effects when consumed in the form of an inner beauty food. The above-mentioned inner beauty refers to a food referred to as "edible cosmetics or beauty food," which is a food that changes the skin constitution to a healthy state by absorbing various skin-beneficial ingredients into the body. Just as one chooses cosmetics suited to their skin type, one can select and consume an inner beauty food tailored to their individual needs by considering their skin condition and lifestyle. More preferably, when a cosmetic containing the above-mentioned cosmetic composition is combined with an inner beauty food containing the above-mentioned active ingredient, the skin whitening and wrinkle improvement effects are significantly higher compared to using only the cosmetic, thereby providing the advantage of achieving more effective skin whitening and wrinkle improvement effects.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.).

[0053] 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.

[0054] In addition, the present invention relates to rosemary ( Rosmarinus officinalis ) Provides a pharmaceutical composition for the prevention or treatment of melanin hyperpigmentation disease containing a fermented product as an active ingredient.

[0055] The term "hyperpigmentation" as used herein means becoming darker or blacker than other areas due to an excessive increase in melanin in specific parts of the skin or nails. The hyperpigmentation conditions include, but are not limited to, freckles, senile spots, liver spots, melasma, brown or black spots, solar pigmentation spots, cyanic melasma, hyperpigmentation after drug use; hyperpigmentation after inflammation caused by abrasions, burns, or dermatitis; or gravidic chloasma.

[0056] 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.

[0057] The pharmaceutical composition according to the present invention may further include a pharmaceutically acceptable carrier, excipient, or diluent.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] 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.

[0062] In addition, the present invention relates to rosemary ( Rosmarinus officinalis ) Provides an antibacterial quasi-drug containing a fermented product as an active ingredient.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] In addition, the present invention relates to rosemary ( Rosmarinus officinalis ) Provides an antibacterial feed additive containing a fermented product as an active ingredient.

[0068] 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.

[0069] 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.

[0070] Preparation Example 1. Preparation of fermented rosemary extract

[0071] The rosemary used in this invention was purchased from Jinsung BNF in August 2023. The strain used for fermentation was Bacillus subtilis ( Bacillus subtilis ) KACC 14549(BS), Saccharomyces cerevisiae( Saccharomyces cerevisiae ) KACC 48234(SC), Reviractobacillus brevis ( Levilactobacillus brevis ) KACC 18270(LB), Lacticasey Bacillus casei( Lacticaseibacillus casei ) KACC 12413(LC) and Lactibactibacillus plantarum( 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.

[0072] 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.

[0073] 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

[0074] The manufacturing process of the rosemary fermentation product is specifically as follows.

[0075] 5g of glucose and 1.25g of peptone were dissolved in 250mL of water, and then the water containing the dissolved glucose and peptone was pressurized at 121℃ for 15 minutes. After that, 2.5mL of the activated fermentation strain was inoculated into the sterilized water, 12.5g of rosemary was added, and then cultured at 30 or 37℃ for 24 hours to obtain a culture solution. Afterwards, the culture medium was pressurized at high temperature at 121°C for 15 minutes, filtered using filter paper (Whatman No. 2, Whatman International Ltd., Maidstone, UK), stored at -50°C for 12 hours, and then freeze-dried in a freeze-dryer (FD8508, Ilshin Lab Co., Ltd., Yangju-si, Gyeonggi-do, South Korea) to obtain a powder (fermented rosemary), which was used as the sample for the experiment.

[0076] The preparation process of the rosemary water extract used as a non-fermented control is as follows.

[0077] 12.5g of rosemary powder was mixed with 250mL of distilled water and extracted at room temperature for 24 hours. The resulting liquid was filtered through filter paper (Whatman No. 2), cooled under the same conditions as the fermentation group, and freeze-dried to obtain a powder (rosemary water extract), which was used as the control sample for the experiment.

[0078] Each powder was dissolved in distilled water for the experiment.

[0079] Example 1. Analysis of culture characteristics of rosemary fermented product according to fermentation strain

[0080] 1) Yield measurement

[0081] After filtering the rosemary 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 rosemary fermentate = (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 rosemary extract) 15.61 BS 53.64 SC 52.41 LC 34.17 LB 51.73 LP 52.81

[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 rosemary extract underwent overall fermentation compared to non-fermented rosemary extract, and that the pH was lowered and the growth of harmful bacteria could be inhibited.

[0089] zymogen pH Control (non-fermented rosemary extract) 5.66±0.01 a BS 4.81±0.01 c SC 4.83±0.01 b LC 4.44±0.00 f LB 4.74±0.00 d LP 4.67±0.00 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 rosemary extract) 0.32±0.00 e BS 0.38±0.01 d SC 0.42±0.00 c LC 0.45±0.00 a LB 0.38±0.00 d LP 0.43±0.00 b

[0095] Different characters a~d 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 rosemary fermented product 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 rosemary extract) - BS 7.24±0.01 e SC 7.97±0.05 b LC 9.23±0.02 a LB 7.68±0.06 d LP 7.77±0.03 e

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

[0101] Example 2. Tyrosinase Inhibitory Activity

[0102] To measure tyrosinase inhibitory activity, 100 unit / mL of enzyme solution (mushroom tyrosinase, Sigma-Aldrich Co.) was added to a mixture of 0.5 mL of 0.1 M PPB (potassium phosphate buffer, pH 6.8), 0.2 mL of the sample, and 0.2 mL of 10 mM L-DOPA (dihydroxy-phenylalanine, Sigma-Aldrich Co.) substrate. The mixture was reacted at 37°C for 15 minutes, after which the absorbance was measured at 475 nm, and the change in dopachrome was converted into inhibitory activity. Kojic acid (Samchun Pure Chemical Co., Ltd) was used as a control. Tyrosinase inhibitory activity was calculated by Equation 2 below.

[0103] [Equation 2]

[0104] Tyrosinase inhibitory activity (%) = [1 - {(AB) / C}] x 100

[0105] A: Absorbance of the sample addition group at 475 nm

[0106] B: Absorbance at 475 nm of the sample with buffer added instead of tyrosinase

[0107] C: Absorbance at 475 nm of the sample with buffer added instead of the sample

[0108] As a result, compared to the non-fermented rosemary extract as disclosed in Table 6, Bacillus subtilis (BS, of the present invention Bacillus subtilis ), Lacticasey Bacillus casei (LC, Lacticaseibacillus casei ) or Lactibacillus plantarum (LP, Lactiplantibacillus plantarumThe tyrosinase inhibitory activity of the rosemary fermentation product prepared by fermentation with the ) strain was excellent, and in particular, the tyrosinase inhibitory activity of the rosemary fermentation product (LC) fermented with the Lacticase Bacillus casei strain was the most significant.

[0109] zymogen Tyrosinase inhibitory activity (%) Control (non-fermented rosemary extract) 28.90±1.32 e BS 41.32±0.95 c SC 27.84±0.70 e LC 84.23±2.71 b LB 14.63±1.73 f LP 34.80±1.25 d control group 99.82±0.15 a

[0110] Different characters a~f within the columns of the table indicate that there are statistically significant differences between them, p It is <0.05.

[0111] Example 3. Elastase Inhibitory Activity

[0112] Elastase is known as the primary enzyme responsible for wrinkle formation. Therefore, elastase inhibitors are effective in improving skin wrinkles.

[0113] To measure elastase inhibitory activity, 125 µl of N-succinyl-(Ala)3-p-nitroanilide [Sigma-Aldrich Co.] and 20 µl of sample were added to 350 µl of 0.2 M Tris-HCl (pH 8.0) buffer, followed by the addition of 5 µl of elastase (derived from porcine pancreas, PPE, 0.1 unit / mL Sigma-Aldrich Co.), and the mixture was reacted at 37°C for 20 minutes. Afterward, the absorbance was measured at 410 nm.

[0114] Elastase inhibitory activity was calculated by the following Equation 3 and compared using ascorbic acid (Samchun Pure Chemical Co. Ltd.) as a positive control.

[0115] [Equation 3]

[0116] Elastase inhibitory activity (%) = [1 - {(AB) / C}] x 100

[0117] A: Absorbance of the sample addition group at 410 nm

[0118] B: Absorbance at 410 nm of the sample with buffer added instead of elastase

[0119] C: Absorbance at 410 nm of the sample with buffer added instead of the sample

[0120] As a result, compared to the non-fermented rosemary extract as disclosed in Table 7 below, Bacillus subtilis (BS, of the present invention Bacillus subtilis ) or Lacticasey Bacillus casei (LC, Lacticaseibacillus casei The elastase inhibitory activity of the rosemary fermentation product prepared by fermentation with the ) strain was excellent, and in particular, the elastase inhibitory activity of the rosemary fermentation product (LC) fermented with the Lacticase Bacillus casei strain was the most significant.

[0121] zymogen Elastase inhibitory activity (%) Control (non-fermented rosemary extract) 43.80±0.60 d BS 47.39±0.66 c SC 38.51±0.46 f LC 53.44±0.49 b LB 39.69±0.40 ef LP 40.78±0.67 e control group 81.14±1.23 a

[0122] Different characters a~f within the columns of the table indicate that there are statistically significant differences between them, p It is <0.05.

[0123] Example 4. Antimicrobial activity

[0124] The antimicrobial activity of the rosemary fermentation product was measured for each strain using the disk diffusion assay.

[0125] 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 and Staphylococcus aureus( Staphylococcus aureus, S. aureus ) KCTC 3881, 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.

[0126] 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 and Pseudomonas eruzinosa were subcultured three times at 37°C, after which the growth of the strains was confirmed to be within the range of 0.4 to 0.6 at 600 nm.

[0127] 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.

[0128] As a result, as disclosed in Table 8, the non-fermented rosemary extract (Control) did not show an antibacterial effect, but the Bacillus subtilis of the present invention ( Bacillus subtilis ), Saccharomyces cerevisiae( Saccharomyces cerevisiae ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) or Lactibactibacillus plantarum ( Lactiplantibacillus plantarum The rosemary fermented product prepared by fermenting with the strain showed antibacterial effects against Staphylococcus aureus, Escherichia coli, or Pseudomonas eruginosa, and in the case of Enterobacter cloaca, the antibacterial effect was observed only in the rosemary fermented with the strain Reviractobacillus brevis.

[0129] Antibacterial effect of fermented rosemary microorganism Sample Size of growth inhibition zone (mm) 10 mg / disc Bacillus cereus Control (non-fermented rosemary extract) - BS - SC - LC - LB - LP - Bacillus subtilis Control (non-fermented rosemary extract) - BS - SC - LC - LB - LP - Staphilococcus aureus Control (non-fermented rosemary extract) - BS 1.01±0.14 * SC 1.09±0.08 * LC 1.43±0.13 * LB 1.13±0.13 * LP 1.39±0.17 * E. coli Control (non-fermented rosemary extract) 1.11±0.08 BS 2.13±0.10 * SC 1.65±0.13 * LC 1.08±0.07 LB 1.14±0.09 LP - Enterobacter claw bird Control (non-fermented rosemary extract) - BS - SC - LC - LB 2.07±0.10 * LP - Salmonella enterica Control (non-fermented rosemary extract) - BS - SC - LC - LB - LP - Pseudomonas eruzinosa Control (non-fermented rosemary extract) - BS 6.98±0.38 * SC 5.07±0.83 * LC 9.04±0.55 * LB 5.60±0.47 * LP 6.56±0.21 *

[0130] * This means that there is a statistically significant difference compared to non-fermented rosemary extract, p It is <0.05.

Claims

Claim 1 Rosemary Rosmarinus officinalis A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial use containing a fermented product as an active ingredient. Claim 2 In paragraph 1, the rosemary fermented product is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plantarum A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by being fermented using any one strain selected from among ) strains. Claim 3 In claim 1, the rosemary fermented product comprises: 1) a step of sterilizing water in which glucose and peptone are dissolved; 2) Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ), Reviractobacillus brevis( Levilactobacillus brevis ), Lacticasey Bacillus casei ( Lacticaseibacillus casei ) and Lactibacillus plantarum ( Lactiplantibacillus plantarum A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by being prepared by comprising: a step of inoculating one strain selected from among strains, adding rosemary, 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 A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties according to claim 1, wherein the rosemary fermented product inhibits the activity of tyrosinase and elastase. Claim 5 In paragraph 1, Lacticase Bacillus casei ( Lacticaseibacillus casei A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by containing a rosemary fermentation product fermented using a strain as an active ingredient, and exhibiting skin whitening and wrinkle improvement effects. Claim 6 In paragraph 1, the antibacterial agent is Staphylococcus aureus ( Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by being antibacterial against one or more bacteria selected from ). Claim 7 In paragraph 1, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Bacillus subtilis( Bacillus subtilis ) and Lacticasey Bacillus casei ( Lacticaseibacillus casei Staphylococcus aureus (containing as an active ingredient a rosemary fermented using any one strain selected from ) strains Staphylococcus aureus ), E. coli( Escherichia coli ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by exhibiting an antibacterial effect against ). Claim 8 In paragraph 1, Reviractobacillus brevis ( Levilactobacillus brevis Staphylococcus aureus (containing rosemary fermented using the ) strain as an active ingredient Staphylococcus aureus ), E. coli( Escherichia coli ), Enterobacter cloa ( Enterobacter cloacae ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by exhibiting an antibacterial effect against ). Claim 9 In paragraph 1, Lactibactibacillus plantarum ( Lactiplantibacillus plantarum Staphylococcus aureus (containing rosemary fermented using the ) strain as an active ingredient Staphylococcus aureus ) and Pseudomonas eruginosa ( Pseudomonas aeruginosa A cosmetic composition for skin whitening, wrinkle improvement, and antibacterial properties, characterized by exhibiting an antibacterial effect against ). Claim 10 Rosemary Rosmarinus officinalis A health functional food composition for skin whitening, wrinkle improvement, and antibacterial purposes containing a fermented product as an active ingredient. Claim 11 A health functional food composition for skin whitening, wrinkle improvement, and antibacterial purposes, characterized in that, in claim 10, the health functional food is an inner beauty food. Claim 12 Rosemary Rosmarinus officinalis A pharmaceutical composition for the prevention or treatment of hypermelanin pigmentation disorders containing a fermented product as an active ingredient. Claim 13 A pharmaceutical composition for the prevention or treatment of a melanin hyperpigmentation disease according to claim 12, characterized in that the melanin hyperpigmentation disease is freckles, senile spots, liver spots, melasma, brown or black spots, solar pigmentation spots, cyanic melasma, hyperpigmentation after drug use; hyperpigmentation after inflammation due to abrasions, burns or dermatitis; or gravidic chloasma. Claim 14 Rosemary Rosmarinus officinalis Antimicrobial quasi-drug containing a fermented product as an active ingredient. Claim 15 Rosemary Rosmarinus officinalis Antimicrobial feed additive containing a fermented product as an active ingredient.