Fermented apple composition

Abstract

The invention relates to a novel fermented apple composition and application thereof.

Description

Technical Field

[0001] The present disclosure relates to a novel fermented apple composition and uses thereof. Background Art

[0002] Photoaging is a phenomenon in which collagen in the dermis is degraded by reactive oxygen species (ROS) generated by UV in skin cells. When ROS generated by UV stimulation infiltrate cells and induce the expression of matrix metalloproteinase-1 (MMP-1), an enzyme that degrades collagen, overexpressed MMP-1 degrades collagen in the dermis of the skin, causing the skin to lose elasticity and age. Therefore, in order to prevent or inhibit photoaging, it is necessary to develop substances that can effectively inhibit the expression of MMP-1.

[0003] In addition, the intestine, which is the main site of contact with substances introduced from the outside world, plays an important role in protecting our body from a variety of external stimuli. Intestinal defense is mainly based on the structural characteristics and intrinsic motility of the intestine, and the defense mechanism secondly works through cellular immunity and humoral immunity related to the permeability of intestinal epithelial cells.

[0004] The tight junctions between cells affect the permeability of intestinal epithelial cells. When the tight junctions are loosened due to irritation or damage in the intestine, harmful molecules (pathogens, toxins, antigens, etc.) excessively penetrate the intestinal epithelium, causing endotoxemia, destroying the mucosal immune system and inducing inflammatory responses, leading to intestinal diseases or systemic diseases accompanied by inflammation.

[0005] Inflammatory bowel disease (IBD) (it shows a recent trend of increased incidence in intestinal diseases) is a disease caused by neutrophils as a medium. These neutrophils are attracted by interleukin-8 (IL-8) (it increases in inflamed mucosa) (non-patent literature 0001). IL-8 is one of inflammatory cytokines, in addition to attracting neutrophils, it is also involved in tumor formation and angiogenesis, and plays an important role in various pathological conditions (such as chronic inflammation and cancer) (non-patent literature 0002). For example, various types of cells (including macrophages and tumor cells) secrete IL-8 as lipopolysaccharide (LPS) stimulates the inflammatory response induced.

[0006] Meanwhile, apple is the fruit of apple tree (it is a perennial plant belonging to the genus apple of Rosaceae), and they have high content of sugar, vitamin A, vitamin C and inorganic salt. Containing a large amount of vitamin C in apple, by strengthening the combination between keratin and collagen in skin, there is the excellent effect of regenerating damaged skin cells. In addition, known apple extract has the effect of soothing and moisturizing skin, and known apple and apple juice have the effect of skin peeling because of containing malic acid, tartaric acid and amylase. In addition, apple has high content of dietary fiber (such as pectin, organic acid, sugar, vitamin and inorganic salt). Especially, pectin (it is the water-soluble dietary fiber contained in apple in large quantities) is effective to constipation by helping intestinal movement, and it is well-known that organic acid helps digestion and absorption by promoting gastric juice secretion.

[0007] Currently, a variety of food compositions and cosmetic compositions using apples have been developed. However, due to the increasing demand for compositions that can improve skin conditions by preventing or inhibiting photoaging at home and abroad, it is necessary to develop new compositions with better effects of preventing or inhibiting photoaging.

[0008] [Prior art literature]

[0009] [Patent Document]

[0010] (Patent Document 1) Korean Publication No. 10-2022-0025679

[0011] [Non-patent literature]

[0012] (Non-Patent Document 1) MC Grimm et al., Gut 1996, pp. 90-98.

[0013] (Non-patent document 2) M Naofimi, Am J Physiol Lung Cell Mol Physiol, Vol. 284, No. 4, April 2003, pp. L566-577. Summary of the invention

[0014] [Technical issues]

[0015] The present disclosure provides a fermented apple composition and uses thereof.

[0016] [Technical solution]

[0017] An object of the present disclosure is to provide a fermented apple composition comprising 30 g / L to 100 g / L of acetic acid, and any one or more acids selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0018] Another object of the present disclosure is to provide a food product comprising the fermented apple composition of the present disclosure.

[0019] Yet another object of the present disclosure is to provide a healthy functional food comprising the fermented apple composition of the present disclosure.

[0020] Yet another object of the present disclosure is to provide a cosmetic composition comprising the fermented apple composition of the present disclosure.

[0021] [Effects of the Invention]

[0022] According to the composition and content of specific organic acids, the novel fermented apple composition of the present disclosure has the effect of reducing or inhibiting the expression of UV-induced collagenase and the expression of inflammatory cytokines. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Shown are the results of detecting the expression level of matrix metalloproteinase-1 (MMP-1) by treating UVB-irradiated HaCaT cells with different concentrations of fermented apple compositions or apple concentrates. * indicates p<0.05, and ** indicates p<0.01.

[0024] Figure 2 The results of detecting the expression level of human interleukin-8 (hIL-8) by treating HT-29 cells with different concentrations of the fermented apple composition or apple concentrate and lipopolysaccharide (LPS) are shown. ***p<0.001 (compared with the NO group), ###p<0.001, #p<0.05 (compared with the LPS group). DETAILED DESCRIPTION

[0025] The present disclosure will be described in detail below. At the same time, each description and embodiment disclosed in the present disclosure can also be applied to other descriptions and embodiments. That is to say, all combinations of the various elements disclosed in the present disclosure fall within the scope of the present disclosure. In addition, the scope of the present disclosure is not limited by the specific embodiments described below. In addition, many papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to further illustrate the level and scope of the subject matter to which the present disclosure belongs.

[0026] One aspect of the present disclosure provides a fermented apple composition comprising 30 g / L to 100 g / L of acetic acid, and any one or more acids selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0027] As used herein, the term "apple concentrate" refers to a liquid obtained by concentrating apples, and a prepared or commercially available apple concentrate may be used without limitation. For example, the apple concentrate may be 100% apple concentrate, but is not limited thereto. In addition, the apple concentrate may have a sugar content of 60 Brix or more based on a refractometer, but is not limited thereto. In addition, the apple concentrate may have an acidity of 6% or less, but is not limited thereto.

[0028] As used herein, the term "fermented apple composition" refers to a fermentation product produced by fermentation of apple concentrate.

[0029] As used herein, the term "fermentation" generally refers to a phenomenon or process in which microorganisms convert and accumulate metabolites by decomposing organic matter using their own enzymes.

[0030] As used herein, the term "fermentation product" may be comprehensively interpreted to include all substances produced by the fermentation of the present disclosure, its filtrate, its dilution, its concentrate, its crude product, its purified product and the like, but is not limited thereto.

[0031] The fermented apple composition of the present disclosure may be fermented by inoculating an Acetobacter sp. strain into apple concentrate.

[0032] The Acetobacter strain may be Acetobacter aceti and / or Acetobacter pasteurianus.

[0033] The fermentation by inoculating the Acetobacter strain may be performed at a temperature range consisting of a lower limit selected from 20° C. or more, 25° C. or more, 30° C. or more, 35° C. or more, and 40° C. or more and / or an upper limit selected from 50° C. or less, 45° C. or less, 40° C. or less, 35° C. or less, 30° C. or less, 25° C. or less, and 20° C. or less. Furthermore, the fermentation by inoculating the Acetobacter strain may be performed for a period of time in a range consisting of a lower limit selected from 2 days or more, 3 days or more, 4 days or more, 5 days or more, 6 days or more, and 7 days or more and / or an upper limit selected from 10 days or less, 9 days or less, 8 days or less, 7 days or less, 6 days or less, 5 days or less, 4 days or less, 3 days or less, and 2 days or less.

[0034] In another embodiment, the fermented apple composition of the present disclosure may be fermented first by inoculating a Saccharomyces cerevisiae strain into apple concentrate, and then fermented by inoculating an Acetobacter strain.

[0035] The fermentation by inoculating the Saccharomyces cerevisiae strain may be performed at a temperature range consisting of a lower limit selected from 20° C. or more, 25° C. or more, 30° C. or more, 35° C. or more, and 40° C. or more and / or an upper limit selected from 50° C. or less, 45° C. or less, 40° C. or less, 35° C. or less, 30° C. or less, 25° C. or less, and 20° C. or less. In addition, the fermentation by inoculating the Saccharomyces cerevisiae strain may be performed for a period of time in a range consisting of a lower limit selected from 2 days or more, 3 days or more, 4 days or more, 5 days or more, 6 days or more, and 7 days or more and / or an upper limit selected from 10 days or less, 9 days or less, 8 days or less, 7 days or less, 6 days or less, 5 days or less, 4 days or less, 3 days or less, and 2 days or less.

[0036] The fermented apple composition of the present disclosure may be ripened after being inoculated with an Acetobacter strain and fermented.

[0037] Ripening can be carried out by leaving the fermented apple composition to stand at room temperature. Ripening can be carried out at a temperature range consisting of a lower limit selected from 1°C or higher, 3°C or higher, 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, 25°C or higher, and 30°C or higher and / or a temperature range consisting of an upper limit selected from 35°C or lower, 30°C or lower, 25°C or lower, 20°C or lower, 15°C or lower, 10°C or lower, 5°C or lower, 3°C or lower, and 1°C or lower. In addition, ripening can be carried out for a period of time in a range consisting of a lower limit selected from 2 days or more, 3 days or more, 4 days or more, 5 days or more, 6 days or more, and 7 days or more and / or a lower limit selected from 10 days or less, 9 days or less, 8 days or less, 7 days or less, 6 days or less, 5 days or less, 4 days or less, 3 days or less, and 2 days or less.

[0038] The fermented apple composition of the present disclosure may include 30 g / L to 100 g / L of acetic acid, and any one or more acids selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0039] Specifically, the fermented apple composition of the present invention may include acetic acid in a range consisting of a lower limit selected from 40 g / L or more, 50 g / L or more, 60 g / L or more, 70 g / L or more, and 72 g / L or more and / or an upper limit selected from 100 g / L or less, 90 g / L or less, 80 g / L or less, 75 g / L or less, and 73 g / L or less.

[0040] The fermented apple composition of the present disclosure may not include citric acid, or may include citric acid in an amount of 0.001 g / L or less, and specifically may not include citric acid, or may include citric acid in a range selected from 0.0005 g / L or less, 0.0001 g / L or less, 0.00005 g / L or less, 0.00001 g / L or less, and an upper limit of 0.000001 g / L or less.

[0041] The fermented apple composition of the present disclosure may include succinic acid at a concentration of 0.1 g / L to 0.8 g / L. Specifically, the fermented apple composition of the present disclosure may include succinic acid in a range consisting of a lower limit selected from 0.2 g / L or more, 0.3 g / L or more, 0.35 g / L or more, 0.37 g / L or more, and 0.4 g / L or more and / or an upper limit selected from 0.7 g / L or less, 0.6 g / L or less, 0.5 g / L or less, 0.45 g / L or less, and 0.42 g / L or less.

[0042] The fermented apple composition of the present disclosure may include lactic acid at a concentration of 0.2 g / L to 1.5 g / L. Specifically, the fermented apple composition of the present disclosure may include lactic acid in a range consisting of a lower limit selected from 0.4 g / L or more, 0.6 g / L or more, 0.7 g / L or more, 0.75 g / L or more, and 0.8 g / L or more and / or an upper limit selected from 1.3 g / L or less, 1.1 g / L or less, 1.0 g / L or less, 0.9 g / L or less, and 0.85 g / L or less.

[0043] The fermented apple composition of the present disclosure may include formic acid at a concentration of 0.01 g / L to 0.05 g / L. Specifically, the fermented apple composition of the present disclosure may include formic acid in a range consisting of a lower limit selected from 0.012 g / L or more, 0.014 g / L or more, 0.016 g / L or more, 0.018 g / L or more, and 0.02 g / L or more and / or an upper limit selected from 0.04 g / L or less, 0.05 g / L or less, 0.02 g / L or less, 0.027 g / L or less, and 0.025 g / L or less.

[0044] The fermented apple composition of the present disclosure may include gallic acid at a concentration of 0.2 g / L to 0.6 g / L. Specifically, the fermented apple composition of the present disclosure may include gallic acid in a range consisting of a lower limit selected from 0.21 g / L or more, 0.22 g / L or more, 0.23 g / L or more, 0.24 g / L or more, and 0.25 g / L or more and / or an upper limit selected from 0.5 g / L or less, 0.4 g / L or less, 0.37 g / L or less, 0.36 g / L or less, and 0.35 g / L or less.

[0045] In addition, the fermented apple composition of the present disclosure may further include any one or more acids selected from the group consisting of malic acid, chlorogenic acid, caffeic acid, and ferulic acid.

[0046] The fermented apple composition of the present disclosure may include malic acid at a concentration of 0.05 g / L to 0.3 g / L. Specifically, the fermented apple composition of the present disclosure may include malic acid in a range consisting of a lower limit selected from 0.07 g / L or more, 0.09 g / L or more, 0.1 g / L or more, 0.12 g / L or more, and 0.13 g / L or more and / or an upper limit selected from 0.25 g / L or less, 0.22 g / L or less, 0.2 g / L or less, 0.17 g / L or less, and 0.16 g / L or less.

[0047] The fermented apple composition of the present disclosure may include chlorogenic acid at a concentration of 1 g / L to 20 g / L. Specifically, the fermented apple composition of the present disclosure may include chlorogenic acid in a range consisting of a lower limit selected from 2 g / L or more, 4 g / L or more, 6 g / L or more, 7 g / L or more, and 8 g / L or more and / or an upper limit selected from 18 g / L or less, 16 g / L or less, 14 g / L or less, 12 g / L or less, and 10 g / L or less.

[0048] The fermented apple composition of the present disclosure may include caffeic acid at a concentration of 0.1 g / L to 0.8 g / L. Specifically, the fermented apple composition of the present disclosure may include caffeic acid in a range consisting of a lower limit selected from 0.2 g / L or more, 0.3 g / L or more, 0.35 g / L or more, 0.37 g / L or more, and 0.4 g / L or more and / or an upper limit selected from 0.7 g / L or less, 0.6 g / L or less, 0.5 g / L or less, 0.47 g / L or less, and 0.45 g / L or less.

[0049] The fermented apple composition of the present disclosure may include ferulic acid at a concentration of 0.05 g / L to 0.3 g / L. Specifically, the fermented apple composition of the present disclosure may include ferulic acid in a range consisting of a lower limit selected from 0.07 g / L or more, 0.09 g / L or more, 0.1 g / L or more, 0.12 g / L or more, and 0.14 g / L or more and / or an upper limit selected from 0.25 g / L or less, 0.22 g / L or less, 0.2 g / L or less, 0.19 g / L or less, and 0.18 g / L or less.

[0050] In the present disclosure, the fermented apple composition of the present disclosure may have the effect of reducing or inhibiting collagen degradation caused by UV.

[0051] Inhibition of collagen degradation can be achieved, for example, by reducing or inhibiting the expression of collagenase.

[0052] The collagenase of the present disclosure may be matrix metalloproteinase-1 (MMP-1), MMP-2 or MMP-9, and any collagenase may be included in the scope of the present disclosure as long as the collagenase is known in the art. In one embodiment, the collagenase may be MMP-1.

[0053] When UV-irradiated cells are treated with the fermented apple composition of the present disclosure, the expression of UV-induced collagenase can be reduced or inhibited compared to UV-irradiated cells that have not been treated with the fermented apple composition.

[0054] For example, the fermented apple composition can reduce or inhibit UV-induced collagenase expression within a range consisting of a lower limit selected from 10% or more, 15% or more, 20% or more, 21% or more, 22% or more, 23% or more, 24% or more, 25% or more, 26% or more, 27% or more, 28% or more, 29% or more and 29.1% or more and / or an upper limit selected from 100% or less, 50% or less, 40% or less and 35% or less, but is not limited thereto.

[0055] In the present disclosure, the fermented apple composition of the present disclosure may have a skin-improving effect.

[0056] In the present disclosure, the fermented apple composition of the present disclosure may have an effect of preventing skin aging.

[0057] As used herein, the term "skin improvement" refers to improving skin conditions through anti-aging effects on the skin. Alternatively, the term "skin improvement" may refer to an improvement or enhancement of skin health conditions.

[0058] Aging can be photoaging. More specifically, aging can be UV-induced skin aging.

[0059] Skin improvement or skin anti-aging can be achieved by, for example, inhibiting the degradation of collagen and / or reducing or inhibiting the expression of collagenase (as described above).

[0060] In the present disclosure, the fermented apple composition of the present disclosure may have the effect of inhibiting UV-induced wrinkle formation.

[0061] Inhibition of wrinkle formation may be achieved, for example, by inhibiting the degradation of collagen and / or reducing or inhibiting the expression of collagenase (as described above).

[0062] In the present disclosure, the fermented apple composition of the present disclosure may have the effect of reducing or inhibiting the expression of inflammatory cytokines.

[0063] The inflammatory cytokine of the present disclosure can be interleukin-8 (IL-8), IL-1α, IL-12, tumor necrosis factor α (TNF-α) or interferon γ (IFN-γ), and any inflammatory cytokine can be included in the scope of the present disclosure, as long as the inflammatory cytokine is known in the art. In one embodiment, the inflammatory cytokine can be IL-8.

[0064] When inflammation-induced cells are treated with the fermented apple composition, the expression of inflammation-induced inflammatory cytokines may be reduced or inhibited compared to inflammation-induced cells not treated with the fermented apple composition.

[0065] For example, the fermented apple composition can reduce or inhibit the expression of inflammation-induced inflammatory cytokines within a range consisting of a lower limit selected from 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 46% or more, 50% or more, 54% or more, 55% or more, 60% or more, 65% or more and 69% or more and / or an upper limit selected from 100% or less, 90% or less, 80% or less and 70% or less, but is not limited thereto.

[0066] In the present disclosure, the fermented apple composition of the present disclosure may have an anti-inflammatory effect.

[0067] In the present disclosure, the fermented apple composition of the present disclosure may have the effect of preventing or improving intestinal inflammation.

[0068] As used herein, the term "enteritis" refers to inflammation occurring in the intestinal tract, and refers to inflammation caused by irritation of the intestinal tract by the ingestion of viruses, bacteria, toxins, and the like.

[0069] As used herein, the term "prevention" refers to all effects of inhibiting or delaying intestinal inflammation by administering the composition of the present disclosure.

[0070] As used herein, the term "improvement" refers to all effects in which the symptoms of a subject suspected of having intestinal inflammation and a subject who has developed intestinal inflammation are improved or beneficially improved by the composition.

[0071] Anti-inflammation or prevention or improvement of intestinal inflammation can be achieved by, for example, reducing or inhibiting the expression of inflammatory cytokines (as described above).

[0072] In the present disclosure, the fermented apple composition of the present disclosure may have the effect of improving or enhancing intestinal health.

[0073] Improvement or enhancement of intestinal health can be achieved, for example, by reducing or inhibiting the expression of inflammatory cytokines (as described above).

[0074] Another aspect of the present disclosure provides a food product comprising the fermented apple composition of the present disclosure.

[0075] The fermented apple composition is as described above.

[0076] In the present disclosure, the food of the present disclosure may have the effect of improving or enhancing skin health. The improvement or enhancement of skin health may be achieved by, for example, inhibiting the degradation of collagen and / or reducing or inhibiting the expression of collagenase (as described in the "skin improvement" of the previous aspect).

[0077] In the present disclosure, the food of the present disclosure may have the effect of preventing or improving enteritis. The prevention or improvement of enteritis may be achieved by, for example, reducing or inhibiting the expression of inflammatory cytokines (as described above).

[0078] In the present disclosure, the food of the present disclosure may have the effect of improving or enhancing intestinal health. The improvement or enhancement of intestinal health may be achieved by, for example, reducing or inhibiting the expression of inflammatory cytokines (as described above).

[0079] Yet another aspect of the present disclosure provides a healthy functional food comprising the fermented apple composition of the present disclosure.

[0080] The fermented apple composition is as described above.

[0081] In the present disclosure, the health functional food of the present disclosure may have the effect of improving or enhancing skin health. The improvement or enhancement of skin health may be achieved by, for example, inhibiting the degradation of collagen and / or reducing or inhibiting the expression of collagenase (as described in the "skin improvement" of the previous aspect).

[0082] In the present disclosure, the health functional food of the present disclosure may have the effect of preventing or improving enteritis. The prevention or improvement of enteritis may be achieved by, for example, reducing or inhibiting the expression of inflammatory cytokines (as described in the previous aspect).

[0083] In the present disclosure, the health functional food of the present disclosure may have the effect of improving or enhancing intestinal health. The improvement or enhancement of intestinal health may be achieved by, for example, reducing or inhibiting the expression of inflammatory cytokines (as described in the previous aspect).

[0084] The “food” of the present disclosure may include all types of general foods, functional foods, nutritional supplements, health foods, food additives, and the like.

[0085] The above-mentioned types of food can be prepared in various forms according to conventional methods known in the art.

[0086] The food includes the following forms: such as pills, powders, granules, infusions, tablets, capsules, powders or liquids, and the like, and the food to which the composition of the present disclosure can be added can include, for example, a variety of foods: such as rice, edible grain powder (edible grain powder), grain soup, rice bowl, noodles, rice soup, instant rice, condiments, bento rice, dry cooked rice, bread, edible sugar, rice cakes, bibimjang, sauces, spices, edible salt, condiments, seasoning powders, processed, frozen, dried and cooked fruits and vegetables, jellies, jams, candied fruits, eggs, milk and other dairy products, edible oils and fats, coffee, cocoa and coffee substitutes, tapioca starch, grain powder and grain products, ramen, udon noodles, noodles, noodle soup, cold noodles, porridge, soup, soup dishes, instant foods, frozen foods, instant foods, retort foods, other beverages, chewing gum, tea, vitamin complexes, health supplements, etc., but are not limited thereto.

[0087] As ingredients that can be included in the food of the present disclosure, various herbal extracts, food supplementary additives or natural carbohydrates can be included as additional ingredients, as in general food. In addition, food supplementary additives can include food supplementary additives common in the art, such as flavoring agents, savory agents, coloring agents, fillers, stabilizers, etc.

[0088] Examples of natural carbohydrates include monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, etc.; and polysaccharides such as common sugars such as dextrin, cyclodextrin, etc., and sugar alcohols such as xylitol, sorbitol, erythritol, etc. In addition to those mentioned above, natural seasonings (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic seasonings (saccharin, aspartame, etc.) can be advantageously used as flavoring agents. In addition, general food additives such as nucleic acids, amino acids, organic acids, etc. for the purpose of supplementing taste and nutrition can be added.

[0089] In addition to those mentioned above, the food of the present disclosure may include multiple nutrients, vitamins, minerals (electrolytes), condiments such as synthetic condiments and natural condiments, colorants and fillers (cheese, chocolate, etc.), pectin acid or its salt, alginic acid and its salt, organic acid, protective colloid thickener, pH regulator, stabilizer, preservative, glycerol, alcohol, the carbonating agent used in carbonated beverages, etc. In addition, the food may include the pulp used to prepare natural fruit juice, fruit juice beverage, and vegetable beverage. These components may be used alone or in combination.

[0090] The food of the present disclosure can be prepared by methods commonly used in the art, and can be prepared by adding raw materials and ingredients commonly added in the art during the preparation process. In addition, the preparation of food can also be prepared without restriction, as long as the preparation is considered as food.

[0091] In addition, when the food of the present disclosure is used as a health functional food, the food of the present disclosure can be prepared into various types of preparations, and unlike general medicines, because the food is used as a raw material, it has the advantages of avoiding side effects that may occur during long-term use and being highly portable, and therefore, the food of the present disclosure can be ingested as a supplement.

[0092] Meanwhile, the food of the present disclosure may also include flavoring agents, flavor enhancers, coloring agents, fillers, stabilizers and condiments, which may also be classified as food additives.

[0093] As used herein, the term "flavoring" may be a substance added to enhance the taste of food. A flavoring may be a substance that gives food an excellent flavoring property.

[0094] Seasonings can be divided according to taste components. In other words, according to taste, seasonings can be divided into neutral seasonings, beef seasonings, chicken seasonings, pork seasonings, kokumi flavors, etc.

[0095] "Mellow seasoning" refers to a seasoning that releases a mellow taste, and "mellow" is a word derived from Japanese, which can also be expressed as "mouthfulness", "continuity", "richness" and "heartiness" in English, and is expressed as "rich taste", "rich taste", "mouth-filling taste", "thick taste", "sticky taste" and the like in Korean. "Neutral seasoning" refers to a seasoning that maximizes "umami" and minimizes other tastes to produce a mild and clean taste. For example, oils such as rapeseed oil or grapeseed oil in oils can be considered to have a neutral taste. The term "flavoring properties" can refer to having sour, sweet, salty, bitter or umami taste, but is not limited to this.

[0096] The food of the present disclosure may be apple cider vinegar or fruit fermented apple cider vinegar products of CJ CheilJedang Co., Ltd., such as Petitzel or The food of the present disclosure may include the fermented apple composition of the present disclosure at a concentration of 1% (v / v) to 50% (v / v), 1% (v / v) to 30% (v / v), 5% (v / v) to 50% (v / v), 5% (v / v) to 30% (v / v), or 10% (v / v) to 30% (v / v), relative to the total volume of the food, but is not limited thereto.

[0097] Yet another aspect of the present disclosure provides a cosmetic composition comprising the fermented apple composition of the present disclosure.

[0098] The fermented apple composition is as described above.

[0099] In the present disclosure, the cosmetic composition of the present disclosure may have the effect of reducing or improving skin wrinkles. The reduction or improvement of wrinkles may be achieved by, for example, inhibiting the degradation of collagen and / or reducing or inhibiting the expression of collagenase (as described in the "inhibition of wrinkle formation" of the previous aspect).

[0100] In the present disclosure, the cosmetic composition of the present disclosure may have the effect of improving skin or preventing skin aging. Skin improvement or skin aging prevention may be achieved by, for example, inhibiting collagen degradation and / or reducing or inhibiting the expression of collagenase (as described in the previous aspect).

[0101] The "cosmetic composition" of the present disclosure can be prepared into a preparation selected from the group consisting of: solution, external ointment, cream, foam, nourishing skin care lotion, softening skin care lotion, facial mask, softened water, lotion, cosmetic base, essence, soap, liquid cleanser, bath preparation, sunscreen, sunscreen oil, suspension, emulsion, paste, gel, skin care lotion, powder, soap, surfactant-containing cleanser, oil, foundation, milky foundation, waxy foundation, patch and spray, but is not limited thereto.

[0102] The cosmetic composition may also include one or more cosmetically acceptable carriers, which are mixed in general skin cosmetics, and as common ingredients, such as oil, water, surfactant, moisturizer, lower alcohol, thickener, chelating agent, pigment, preservative, flavoring agent, etc., can be appropriately mixed, but not limited thereto. Those skilled in the art can appropriately select the cosmetically acceptable carrier included in the cosmetic composition of the present disclosure according to the formula of the cosmetic composition.

[0103] Relative to the total volume of the cosmetic composition, the cosmetic composition of the present disclosure may include the fermented apple composition of the present disclosure in the following concentrations: 0.001% (v / v) to 2% (v / v), 0.005% (v / v) to 1.9% (v / v), 0.02% (v / v) to 1.8% (v / v), 0.025% (v / v) to 1.75% (v / v), 0.03% (v / v) to 1.7% (v / v), 0.035% (v / v) to 1.65%, 0.04% (v / v) to 1.6%, 0.045% (v / v) to 1.55%, or 0.05% (v / v) to 1.5% (v / v). In one embodiment, the cosmetic composition may include the fermented apple composition of the present disclosure at a concentration of 0.05% (v / v) to 1.5% (v / v) relative to the total volume of the cosmetic composition, but is not limited thereto.

[0104] Yet another aspect of the present disclosure provides a method of reducing or inhibiting the expression of UV-induced collagenase, the method comprising the step of applying the fermented apple composition of the present disclosure.

[0105] The collagenase may be, but is not limited to, MMP-1 (as described above).

[0106] When UV-irradiated cells are treated with the fermented apple composition, the fermented apple composition can reduce or inhibit UV-induced collagenase expression by 10% or more compared to UV-irradiated cells not treated with the fermented apple composition, but is not limited thereto.

[0107] Yet another aspect of the present disclosure provides a method for improving skin, the method comprising the step of applying the fermented apple composition of the present disclosure.

[0108] Yet another aspect of the present disclosure provides a method for preventing skin aging, the method comprising the step of applying the fermented apple composition of the present disclosure.

[0109] Aging may be photoaging, but is not limited thereto, as described above.

[0110] Yet another aspect of the present disclosure provides a method of preventing the formation of UV-induced wrinkles, the method comprising the step of applying the fermented apple composition of the present disclosure.

[0111] Yet another aspect of the present disclosure provides a method for reducing or inhibiting the expression of inflammatory cytokines, the method comprising the step of administering the fermented apple composition of the present disclosure.

[0112] The inflammatory cytokine may be IL-8, but is not limited thereto, as described above.

[0113] When the inflammation-induced cells are treated with the fermented apple composition, the fermented apple composition can reduce or inhibit the expression of inflammation-induced inflammatory cytokines by 10% or more, compared to inflammation-induced cells not treated with the fermented apple composition, but is not limited thereto.

[0114] Yet another aspect of the present disclosure provides an anti-inflammatory method comprising the step of administering the fermented apple composition of the present disclosure.

[0115] Yet another aspect of the present disclosure provides a method for preventing or improving intestinal inflammation, the method comprising the step of administering the fermented apple composition of the present disclosure.

[0116] As used herein, the term "administering" refers to introducing the composition of the present disclosure into a subject by any suitable method to reduce or inhibit the expression of UV-induced collagenase, or to improve the skin, prevent skin aging, or inhibit the formation of UV-induced wrinkles, or to introduce the composition of the present disclosure into a subject in which inflammatory cytokines are overexpressed or suspected of having intestinal inflammation.

[0117] The composition of the present disclosure is not particularly limited, but is applicable to any subject, as long as the subject is a subject whose purpose is to reduce or inhibit the expression of UV-induced collagenase, or improve skin, prevent skin aging, or inhibit the formation of UV-induced wrinkles, or the subject is a subject in which inflammatory cytokines are overexpressed or the subject is suspected of suffering from enteritis. For example, the composition can be used for any subject of humans and non-human animals (such as monkeys, dogs, cats, rabbits, guinea pigs, rats, mice, cows, sheep, pigs, goats, birds and fish).

[0118] The composition of the present disclosure may be administered in an amount effective to reduce or inhibit the expression of UV-induced collagenase, or in an amount effective to improve skin, in an amount effective to prevent skin aging, or in an amount effective to inhibit the formation of UV-induced wrinkles.

[0119] Furthermore, the composition of the present disclosure may be administered in an amount effective to reduce or inhibit the expression of inflammatory cytokines, or may be administered in an amount effective to prevent or improve intestinal inflammation.

[0120] The preferred dosage of the composition of the present disclosure may vary depending on the condition and weight of the subject, severity of the disease, drug type, administration route and duration, but can be appropriately selected by those skilled in the art.

[0121] In addition, the compositions of the present disclosure can be administered by a variety of oral or parenteral routes, as long as the composition can reach the target tissue. For example, the composition can be administered by: oral, parenteral, subcutaneous, intraperitoneal, intrapulmonary, intranasal, rectal or intravenous, intramuscular, subcutaneous, intrauterine or intracerebral injection, and if necessary, the composition is used for local treatment by any suitable method (including intralesional administration), but the route of administration is not limited thereto.

[0122] In one embodiment, the fermented apple composition can be administered in the form of a food composition comprising the same. In this aspect, the administration can be oral administration.

[0123] In another embodiment, the fermented apple composition can be administered in the form of a health functional food composition comprising the same. In this aspect, the administration can be oral administration.

[0124] Yet another aspect of the present disclosure provides a method of reducing or inhibiting the expression of UV-induced collagenase, the method comprising the step of applying the fermented apple composition of the present disclosure to the skin.

[0125] Yet another aspect of the present disclosure provides a method for improving skin, the method comprising the step of applying the fermented apple composition of the present disclosure to the skin.

[0126] Yet another aspect of the present disclosure provides a method for preventing skin aging, the method comprising the step of applying the fermented apple composition of the present disclosure to the skin.

[0127] Yet another aspect of the present disclosure provides a method of inhibiting the formation of UV-induced wrinkles, the method comprising the step of applying the fermented apple composition of the present disclosure to the skin.

[0128] As used herein, the term "applying" refers to contacting the composition of the present disclosure with the skin of a subject by any suitable method, and includes all actions intended to allow the corresponding composition to be absorbed into the skin, but is not limited thereto.

[0129] In one embodiment, the fermented apple composition may be applied to the skin in the form of a cosmetic composition comprising the same.

[0130] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in reducing or inhibiting the expression of UV-induced collagenase.

[0131] The collagenase may be MMP-1, but is not limited thereto, as described above.

[0132] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in improving skin.

[0133] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in preventing skin aging.

[0134] Aging may be photoaging, but is not limited thereto, as described above.

[0135] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in inhibiting the formation of UV-induced wrinkles.

[0136] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in reducing or inhibiting the expression of inflammatory cytokines.

[0137] The inflammatory cytokine may be IL-8, but is not limited thereto, as described above.

[0138] Yet another aspect of the present disclosure provides anti-inflammatory use of the fermented apple composition of the present disclosure.

[0139] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in preventing or improving enteritis.

[0140] Yet another aspect of the present disclosure provides use of the fermented apple composition of the present disclosure in improving or enhancing intestinal health.

[0141] Yet another aspect of the present disclosure provides use of a food product comprising the fermented apple composition of the present disclosure in improving or enhancing skin health.

[0142] Yet another aspect of the present disclosure provides use of a healthy functional food comprising the fermented apple composition of the present disclosure in improving or enhancing skin health.

[0143] Yet another aspect of the present disclosure provides use of a cosmetic composition comprising the fermented apple composition of the present disclosure in alleviating or improving skin wrinkles.

[0144] Yet another aspect of the present disclosure provides use of a food product comprising the fermented apple composition of the present disclosure in preventing or improving intestinal inflammation.

[0145] Yet another aspect of the present disclosure provides use of a food product comprising the fermented apple composition of the present disclosure in improving or enhancing intestinal health.

[0146] Another aspect of the present disclosure provides use of a health functional food comprising the fermented apple composition of the present disclosure in preventing or improving enteritis.

[0147] Yet another aspect of the present disclosure provides use of a healthy functional food comprising the fermented apple composition of the present disclosure in improving or enhancing intestinal health.

[0148] The terms used herein are as described in the previous aspects.

[0149] [Mode for Carrying Out the Invention]

[0150] Hereinafter, the present disclosure will be described in more detail with reference to exemplary embodiments. However, the following exemplary embodiments are only used to illustrate preferred embodiments of the present disclosure, and therefore, the following exemplary embodiments are not intended to limit the scope of the present disclosure thereto. Meanwhile, technical details not described in this specification can be fully understood and easily implemented by those skilled in the art or similar fields.

[0151] Preparation Example 1: Preparation of fermented apple composition

[0152] The apple concentrate is a commercially available product of a concentrate containing 100% apples. An apple concentrate made in China (in which the sugar content was 60 Brix or more and the acidity was 6% or less based on a refractometer) was diluted 4 times (w / w) with distilled water to prepare an apple concentrate of about 20 Brix.

[0153] The fermented apple composition is prepared by inoculating apple concentrate with a Saccharomyces cerevisiae strain, followed by fermentation at 40° C. for 7 days to produce a primary fermentation product, and then inoculating the primary fermentation product with an Acetobacter strain, followed by fermentation at 35° C. for 4 days to produce a secondary fermentation product. Thereafter, the secondary fermentation product is allowed to stand at room temperature (approximately 25° C.) for 5 days or more to produce a fermented apple composition.

[0154] To remove microorganisms from the fermented apple composition and apple concentrate, filtration was performed using a 0.2 μm filter.

[0155] Example 1: Evaluation of photoaging inhibition ability in vitro

[0156] The photoaging inhibitory ability of the fermented apple composition and apple concentrate was analyzed using HaCaT cells, in which overexpression of collagenase, matrix metalloproteinase-1 (MMP-1) was induced by UVB irradiation.

[0157] Specifically, HaCaT cell line (Korean Cell Line Bank) was cultured in DMEM medium (Gibco, USA) containing FBS at 37°C and 5% CO2 to obtain cells of passages 8 to 12. DMEM containing FBS was used at 0.7×10 5 The obtained HaCaT cells were diluted to a density of 10 cells / well and inoculated into a 24-well plate and cultured for 2 days at 37° C. and 5% CO 2 . The medium was replaced with DMEM without FBS to starve the cells, followed by incubation for 1 day ( Figure 1 , represented by NC). Then, the cells were washed twice with phosphate-buffered saline (PBS, Gibco), and then 500 mL of PBS was added to the wells and irradiated with 20 mJ / cm 2 UVB was used to induce overexpression of MMP-1, followed by two additional washes with PBS ( Figure 1 , represented by CON). As experimental groups, the fermented apple composition and apple concentrate of Preparation Example 1 were diluted with DMEM without FBS at a concentration of 1% (v / v), and then cells (CON) were treated, followed by incubation for 1 day. After the culture, the supernatant was taken and centrifuged at 13,000 rpm for 3 minutes at 4°C to obtain only a supernatant without cells. Thereafter, in order to remove residual bacterial cells in the supernatant, filtration was performed using a 0.2 μm filter.

[0158] The obtained supernatants were analyzed by ELISA assay to measure the concentration of MMP-1.

[0159] In detail, the ELISA assay was performed according to the manufacturer's instructions for Human Total MMP-1 DuoSet ELISA (R&D systems) as described below. First, the capture antibody was attached to each well of a 96-well plate overnight. After washing the plate three times with wash buffer, the product was treated with a reagent diluent for 1 hour. Then, after an additional three washes with wash buffer, the supernatant and standard solution of each experimental group and control group (NC, CON) were added to each well and incubated for 2 hours. After washing the plate, the detection antibody was added and attached to the plate for 2 hours. After additional washing, each well was treated with streptavidin-HRP B for 20 minutes. The reaction was terminated by treating with a reaction stop solution, and then the absorbance was measured at 450nm, and the MMP-1 concentration was calculated using 4-parameter logic.

[0160] As a result, both the fermented apple composition and the apple concentrate significantly reduced MMP-1 at a concentration of 1% (v / v), and the fermented apple composition (29.1%) showed a higher MMP-1 reduction rate than the apple concentrate (11.5%). Figure 1 and Table 1).

[0161] Therefore, it was confirmed that both the fermented apple composition and the apple concentrate exhibited photoaging inhibition ability, and in particular, the fermented apple composition exhibited excellent photoaging inhibition ability compared to the apple concentrate.

[0162] [Table 1]

[0163]

[0164]

[0165] Example 2: Evaluation of anti-inflammatory capacity in the intestine

[0166] According to the method of Lee et al. (Lee et al., Biochem Biophys Res Common, Vol. 337, No. 2, November 2005, pp. 457-463), the anti-inflammatory ability of the fermented apple composition in the intestine was analyzed by the expression level of human interleukin-8 (hIL-8) in HT-29 cells, where inflammation was induced by lipopolysaccharide (LPS).

[0167] Specifically, HT-29 cell line (Korean Cell Line Bank) was cultured in RPMI medium (Gibco, USA) supplemented with heat-inactivated 10% fetal bovine serum (FBS), 1% L-glutamine, penicillin G (100 IU / mL) and streptomycin (100 mg / mL) at 37°C and 5% CO2. The cultured HT-29 cells were cultured at 1.5×10 4The cells were distributed into 96-well plates (Corning, USA) at a density of 1.54 μL / well (volume 250 μL) and cultured for 3 days until a monolayer was fully formed ( Figure 1 , represented by NC). Then, the supernatant was removed. As experimental groups, 250 μL / well of the fermented apple composition of Preparation Example 1 (0.25% (v / v), 0.5% (v / v)) and apple concentrate (0.25% (v / v), 0.5% (v / v)) were treated with 0.25 ug / mL of LPS, followed by incubation for 16 hours. The untreated group was treated with only 0.25 μg / mL of LPS, followed by incubation ( Figure 1 , expressed as LPS). Although the pH of the fermented apple composition was slightly low, the sample dilution factor was very high and the pH did not change due to the buffering effect after dilution with the cell culture medium. Therefore, no pH adjustment was performed. After cultivation, the supernatant was taken and centrifuged at 13,000 rpm for 3 minutes at 4°C to obtain only the cell-free supernatant. Thereafter, in order to remove residual bacterial cells in the supernatant, filtration was performed using a 0.2 μm filter.

[0168] The obtained supernatants were analyzed by ELISA assay to measure the expression level of hIL-8.

[0169] In detail, ELISA determination is carried out according to the instructions of the manufacturer of Duoset ELISA auxiliary kit 2 (R&D systems, catalog number DY008, the United States) as described below. In order to perform ELISA determination, a human IL-8 / CXCL8 Quantikine ELISA Kit (R&D systems, catalog number D8000C, the United States) containing IL-8 antibody and biotinylated secondary antibody is used. IL-8 capture antibody (R&D systems, catalog number 890462) is attached to each well of the ELISA plate at room temperature for 24 hours. The supernatant of each experimental group and control group and IL-8 standard solution (R&D systems, catalog number 890466) are diluted with reaction diluent (R&D systems, catalog number 895877), and 100 μL of the solution is added to each well, followed by incubation at room temperature for 2 hours. Thereafter, the culture medium is removed, the secondary antibody, biotinylated human IL-8 antibody (R&D systems, catalog number 890465) are added, and attached at room temperature for 2 hours. Color development was induced by treating each well with streptavidin-conjugated horseradish peroxidase (R&D systems, catalog number 893975) and its substrate tetramethylbenzidine (TMB, R&D systems, catalog number DY999). At this point, the color development began to change from blue to yellow. The reaction was terminated by treating with 50 μL of reaction stop solution (R&D systems, catalog number 895032), and then the absorbance was measured at 470 nm (corrected at 540 nm) using a spectrophotometer.

[0170] As a result, compared with the control group treated with LPS only (LPS), the fermented apple composition-treated group and the apple concentrate-treated group showed a significant decrease in the expression level of hIL-8 at concentrations of 0.25% (v / v) and 0.5% (v / v) without cytotoxicity (Table 2, Figure 2 , ###p<0.001, #p<0.05).

[0171] Furthermore, when the anti-inflammatory capacity in the intestine was compared at the same concentration, the reduction rate of hIL-8 expression level in the fermented apple composition (46% at 0.25% and 69% at 0.5%) was higher than that in the apple concentrate (25% at 0.25% and 54% at 0.5%) (Table 2, Figure 2 , ###p<0.001, #p<0.05).

[0172] Therefore, it was confirmed that both the fermented apple composition and the apple concentrate exhibited anti-inflammatory effects in the intestine, and in particular, the fermented apple composition had an excellent anti-inflammatory effect compared with the apple concentrate.

[0173] [Table 2]

[0174]

[0175] Example 3: Analysis of organic acid and phenolic acid content

[0176] The fermented apple compositions and apple concentrates were analyzed for their content of organic and phenolic acids.

[0177] Specifically, in order to analyze the organic acid content, the fermented apple composition and apple concentrate of Example 1 were prepared by diluting the fermented apple composition and apple concentrate at 1 / 20 (w / w) in distilled water. The concentrations of six organic acids (citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid) were quantified using LC (Waters, USA), as shown in Table 3 below.

[0178] To analyze the phenolic acid content, the fermented apple composition and apple concentrate were prepared by diluting the fermented apple composition and apple concentrate of Example 1 at 1 / 50 (w / w) in 0.1% formic acid. The concentrations of four phenolic acids (gallic acid, chlorogenic acid, caffeic acid and ferulic acid) were quantified using LC-TQD (Waters, USA), as shown in Table 4 below.

[0179] As a result, it was confirmed that the fermented apple composition had higher contents of succinic acid, lactic acid, formic acid, and acetic acid among organic acids, and had a higher content of gallic acid among phenolic acids than the apple concentrate.

[0180] [Table 3]

[0181]

[0182] [Table 4]

[0183]

[0184] Based on the above description, it will be appreciated by those skilled in the art that the present disclosure can be implemented in different specific forms without changing its technical essence or essential features. In this regard, it should be understood that the above-mentioned embodiments are not restrictive, but illustrative in all respects. The scope of the present disclosure is limited by the appended claims rather than the specification thereafter, and therefore, all changes and modifications falling within the boundaries and scope of the claims or the equivalents of these boundaries and scopes are intended to be included in the claims.

Claims

1. A fermented apple composition comprising 30 g / L to 100 g / L of acetic acid, and any one or more acids selected from the group consisting of succinic acid, lactic acid, formic acid and gallic acid. 2 . The fermented apple composition according to claim 1 , wherein the fermented apple composition comprises citric acid in an amount of 0.001 g / L or less.

3. The fermented apple composition according to claim 1, wherein the concentration of succinic acid is 0.1 g / L to 0.8 g / L.

4. The fermented apple composition according to claim 1, wherein the concentration of lactic acid is 0.2 g / L to 1.5 g / L. 5 . The fermented apple composition according to claim 1 , wherein the concentration of formic acid is 0.01 g / L to 0.05 g / L. 6 . The fermented apple composition according to claim 1 , wherein the concentration of gallic acid is 0.2 g / L to 0.6 g / L. 7 . The fermented apple composition according to claim 1 , wherein the fermented apple composition further comprises any one or more acids selected from the group consisting of malic acid, chlorogenic acid, caffeic acid and ferulic acid.

8. The fermented apple composition according to claim 7, wherein the concentration of malic acid is 0.05 g / L to 0.3 g / L. 9 . The fermented apple composition according to claim 7 , wherein the concentration of chlorogenic acid is 1 g / L to 20 g / L.

10. The fermented apple composition of claim 7, wherein the concentration of caffeic acid is 0.1 g / L to 0.8 g / L.

11. The fermented apple composition according to claim 7, wherein the concentration of ferulic acid is 0.05 g / L to 0.3 g / L. 12 . The fermented apple composition according to claim 1 , wherein the fermented apple composition is a composition fermented by inoculating an Acetobacter strain into an apple concentrate.

13. The fermented apple composition according to claim 12, wherein the fermentation is carried out at 20°C to 50°C.

14. The fermented apple composition of claim 12, wherein the fermentation is performed for 2 to 10 days. 15 . The fermented apple composition according to claim 12 , wherein the fermented apple composition is a composition fermented by inoculating a Saccharomyces cerevisiae strain into an apple concentrate before fermenting by inoculating an Acetobacter strain.

16. The fermented apple composition according to claim 15, wherein the fermentation is carried out at 20°C to 50°C.

17. The fermented apple composition of claim 15, wherein the fermentation is carried out for 2 to 10 days.

18. The fermented apple composition according to claim 12, wherein the fermented apple composition is a composition fermented with acetic acid by inoculating an Acetobacter strain and then ripening.

19. The fermented apple composition according to claim 18, wherein the ripening is performed at 1°C to 35°C.

20. The fermented apple composition of claim 18, wherein the ripening is performed for 2 to 10 days. 21 . The fermented apple composition according to claim 1 , wherein the fermented apple composition has an effect of reducing or inhibiting the expression of UV-induced collagenase.

22. The fermented apple composition of claim 21, wherein the collagenase is MMP-1.

23. The fermented apple composition according to claim 1, wherein the fermented apple composition has a skin-improving effect.

24. The fermented apple composition according to claim 1, wherein the fermented apple composition has an effect of preventing skin aging.

25. The fermented apple composition of claim 24, wherein the aging is photoaging. 26 . The fermented apple composition according to claim 1 , wherein the fermented apple composition has an effect of inhibiting UV-induced collagen degradation.

27. The fermented apple composition of claim 1, wherein: The fermented apple composition reduces or inhibits UV-induced collagenase expression by 10% or more when UV-irradiated cells are treated with the fermented apple composition, compared to UV-irradiated cells not treated with the fermented apple composition.

28. The fermented apple composition according to claim 1, wherein the fermented apple composition has an effect of inhibiting UV-induced wrinkle formation.

29. The fermented apple composition according to claim 1, wherein the fermented apple composition has an effect of reducing or inhibiting the expression of inflammatory cytokines.

30. The fermented apple composition according to claim 1, wherein When inflammation-induced cells are treated with the fermented apple composition, the fermented apple composition reduces or inhibits inflammation-induced inflammatory cytokine expression by 10% or more, compared to inflammation-induced cells not treated with the fermented apple composition.

31. The fermented apple composition of claim 1, wherein the inflammatory cytokine is IL-8.

32. The fermented apple composition of claim 1, wherein the fermented apple composition has an anti-inflammatory effect.

33. A food product comprising the fermented apple composition according to claim 1.

34. The food product of claim 33, wherein the food product is used to improve or enhance skin health.

35. The food according to claim 33, wherein the food is used to prevent or improve enteritis.

36. The food product of claim 33, wherein the food product is used to improve or enhance intestinal health.

37. A health functional food comprising the fermented apple composition according to claim 1.

38. The health functional food according to claim 37, wherein the health functional food is used to improve or enhance skin health. The health functional food according to claim 37 , wherein the health functional food is used to prevent or improve enteritis.

40. The health functional food according to claim 37, wherein the health functional food is used to improve or enhance intestinal health.

41. A cosmetic composition comprising the fermented apple composition according to claim 1.

42. The cosmetic composition according to claim 41, wherein the cosmetic composition is used to reduce or improve skin wrinkles.

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