Apple fermentation composition

Abstract

This application relates to a novel apple fermentation composition and its uses.

Description

Technical Field

[0001] This application relates to a novel apple fermentation composition and its uses.

Background Art

[0002] Photoaging is a phenomenon in which collagen in the dermis layer is decomposed by reactive oxygen species (ROS) generated in skin cells by ultraviolet rays. When ROS generated by ultraviolet ray stimulation invade cells and induce the expression of MMP-1 (Matrix metalloproteinase-1), which is a collagen-degrading enzyme, the overexpressed MMP-1 decomposes the collagen in the skin dermis layer, and the skin loses elasticity and ages. Therefore, in order to prevent or suppress photoaging, it is necessary to develop substances that effectively suppress MMP-1 expression.

[0003] In addition, the intestine is the main site where substances flowing in from the outside come into contact, and plays an important role in protecting the body from various external stimuli. The defense in the intestine primarily involves the structural characteristics and inherent motility of the intestinal tract, and secondarily, the defense mechanisms by cellular and humoral immunity related to the permeability of intestinal epithelial cells.

[0004] The tight junction existing between cells affects the permeability of intestinal epithelial cells. When the tight junction is loosened by intestinal irritation or damage, an excessive amount of harmful molecules (pathogenic bacteria, toxins, antigens, etc.) permeate the intestinal epithelium, inducing endotoxemia, disrupting the mucosal immune system and inducing an inflammatory reaction, and may induce intestinal diseases or systemic diseases accompanied by inflammation.

[0005] Among intestinal diseases, inflammatory bowel disease (IBD), which has shown an increasing incidence rate in recent years, is a disease that develops with neutrophils as the medium. Those neutrophils are attracted by interleukin-8 (IL-8) that increases in inflamed mucosa (Non-Patent Document 1). IL-8 is one of the inflammatory cytokines and, in addition to attracting neutrophils, is involved in tumor formation and angiogenesis and plays an important role in various pathological conditions such as chronic inflammation and cancer (Non-Patent Document 2). For example, various forms of cells such as macrophages and tumor cells secrete IL-8 by an inflammatory reaction due to the stimulation of LPS (Lipopolysaccharide).

[0006] On the other hand, an apple is the fruit of an apple, which is a perennial plant belonging to the genus Malus of the family of Rosaceae, and is rich in sugar, vitamin A, vitamin C, and inorganic salts. Vitamin C, which is abundantly contained in apples, exerts an excellent effect in regenerating damaged skin cells by strengthening the bond between keratin and collagen in the skin. Not only that, apple extracts are known to have skin-soothing and moisturizing effects, and apples and apple juice contain malic acid, tartaric acid, and the enzyme amylase, and are known to have a skin-keratin-removing effect. Also, apples are rich in dietary fiber such as pectin, organic acids, sugar, vitamins, and inorganic salts. In particular, pectin, a water-soluble dietary fiber abundantly contained in apples, helps intestinal motility and is effective against constipation, and it is widely known that organic acids promote gastric juice secretion and thus assist digestion and absorption.

[0007] Currently, various food and cosmetic compositions using apples have been developed. However, with the increasing demand at home and abroad for compositions that prevent or suppress photoaging and improve skin conditions, and compositions that prevent or improve intestinal inflammation and enhance intestinal health, the development of new compositions with more excellent effects is required at present.

Prior Art Documents

Patent Document

[0008]

Patent Document 1

Non - Patent Document

[0009]

Non - Patent Document 1

Non - Patent Document 2

Non - Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0010] This application provides an apple fermentation composition and its uses.

Means for Solving the Problems

[0011] This application aims to provide an apple fermentation composition containing 30 - 100 g / L of acetic acid and at least one acid selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0012] Also, this application aims to provide a food containing the apple fermentation composition of this application.

[0013] Furthermore, this application aims to provide a functional food containing the apple fermentation composition of this application.

[0014] Furthermore, the present application aims to provide a cosmetic composition containing the apple fermentation composition of the present application.

Advantages of the Invention

[0015] The novel apple fermentation composition of the present application exerts the effect of reducing or suppressing the expression of collagen-degrading enzyme and the expression of inflammatory cytokines by ultraviolet rays due to the specific composition and content of organic acids.

Brief Description of the Drawings

[0016]

Figure 1

Figure 2

Modes for Carrying Out the Invention

[0017] Hereinafter, these will be specifically described. Note that each description and embodiment disclosed in the present application is also applicable to other descriptions and embodiments. That is, any combination of various elements disclosed in the present application is included in the present application. Also, the present application is not limited to the following specific descriptions. Furthermore, many papers and patent documents are referred to throughout this specification, and their citations are indicated. The entire disclosure content of the cited papers and patent documents is incorporated herein by reference, whereby the level of the technical field to which the present application belongs and the content of the present application are more clearly explained.

[0018] One aspect of the present application provides an apple fermentation composition containing acetic acid at 30 to 100 g / L and at least one acid selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0019] In the present application, the "apple concentrate" means a liquid obtained by concentrating apples, and any product, such as a prepared one or a commercially available one, may be used. For example, the apple concentrate may be a 100% apple concentrate, but is not limited thereto. Further, the apple concentrate has a sugar content of 60 brix or more as measured by a refractometer, but is not limited thereto. Furthermore, the apple concentrate has an acidity of 6% or less, but is not limited thereto.

[0020] In the present application, the "apple fermentation composition" means a fermented product obtained by fermenting an apple concentrate.

[0021] In the present application, "fermentation" generally means a phenomenon or process in which microorganisms decompose organic substances using their own enzymes, convert metabolites, and accumulate them.

[0022] In the present application, the "fermented product" is comprehensively interpreted to include all substances produced by the fermentation of the present application, its filtrate, its dilution, its concentrate, its crude purification product, its purified product, etc., but is not limited thereto.

[0023] The apple fermentation composition of the present application may be obtained by inoculating an apple concentrate with an Acetobacter sp. strain and fermenting it.

[0024] The Acetobacter strain may be Acetobacter aceti and / or Acetobacter pasteurianus.

[0025] When inoculating and fermenting the Acetobacter strain, it may be carried out at a temperature within a range composed of one lower limit selected from 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, and 40°C or higher, and / or one upper limit selected from 50°C or lower, 45°C or lower, 40°C or lower, 35°C or lower, 30°C or lower, 25°C or lower, and 20°C or lower. Also, when inoculating and fermenting the Acetobacter strain, it may be fermented over a period within a range composed of one 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 one 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.

[0026] As another specific example, the apple fermentation composition of the present application may be one obtained by inoculating and fermenting a Saccharomyces cerevisiae strain in an apple concentrate before inoculating and fermenting the Acetobacter strain.

[0027] When inoculating and fermenting the Saccharomyces cerevisiae strain, it may be carried out at a temperature within a range composed of one lower limit selected from 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, and 40°C or higher, and / or one upper limit selected from 50°C or lower, 45°C or lower, 40°C or lower, 35°C or lower, 30°C or lower, 25°C or lower, and 20°C or lower. Also, when inoculating and fermenting the Saccharomyces cerevisiae strain, it may be fermented over a period within a range composed of one 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 one 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.

[0028] The apple fermentation composition of the present application may be one obtained by inoculating and fermenting the Acetobacter strain and then aging it.

[0029] The aging may be carried out by allowing it to stand at room temperature. When carrying out the aging, it may be carried out at a temperature within a range composed of one 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 one 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. Further, the aging may be carried out over a period within a range composed of one lower limit selected from 2 days or longer, 3 days or longer, 4 days or longer, 5 days or longer, 6 days or longer, and 7 days or longer, and / or one upper limit selected from 10 days or shorter, 9 days or shorter, 8 days or shorter, 7 days or shorter, 6 days or shorter, 5 days or shorter, 4 days or shorter, 3 days or shorter, and 2 days or shorter.

[0030] The apple fermentation composition of the present application contains 30 to 100 g / L of acetic acid and may contain at least one acid selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

[0031] Specifically, the apple fermentation composition of the present application may contain acetic acid within a range composed of one lower limit selected from 40 g / L or higher, 50 g / L or higher, 60 g / L or higher, 70 g / L or higher, and 72 g / L or higher, and / or one upper limit selected from 100 g / L or lower, 90 g / L or lower, 80 g / L or lower, 75 g / L or lower, and 73 g / L or lower.

[0032] The apple fermentation composition of the present application may not contain citric acid, or may contain it at 0.001 g / L or lower. Specifically, it may not contain citric acid, or may contain it within a range composed of one upper limit selected from 0.0005 g / L or lower, 0.0001 g / L or lower, 0.00005 g / L or lower, 0.00001 g / L or lower, and 0.000001 g / L or lower.

[0033] The apple fermentation composition of the present application may contain the succinic acid at a concentration of 0.1 to 0.8 g / L. Specifically, the apple fermentation composition of the present application may contain succinic acid within a range composed of one 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 one 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.

[0034] The apple fermentation composition of the present application may contain the lactic acid at a concentration of 0.2 to 1.5 g / L. Specifically, the apple fermentation composition of the present application may contain lactic acid within a range composed of one 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 one 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.

[0035] The apple fermentation composition of the present application may contain the formic acid at a concentration of 0.01 to 0.05 g / L. Specifically, the apple fermentation composition of the present application may contain formic acid within a range composed of one 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 one 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.

[0036] The apple fermentation composition of the present application may contain the gallic acid at a concentration of 0.2 to 0.6 g / L. Specifically, the apple fermentation composition of the present application may contain gallic acid within a range composed of one 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 one 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.

[0037] In addition, the apple fermentation composition of the present application may further contain at least one acid selected from the group consisting of malic acid, chlorogenic acid, caffeic acid, and ferulic acid.

[0038] The apple fermentation composition of the present application may contain the malic acid at a concentration of 0.05 to 0.3 g / L. Specifically, the apple fermentation composition of the present application may contain malic acid within a range composed of one 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 one 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.

[0039] The apple fermentation composition of the present application may contain chlorogenic acid at a concentration of 1 to 20 g / L. Specifically, the apple fermentation composition of the present application may contain chlorogenic acid within a range composed of one 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 one 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.

[0040] The apple fermentation composition of the present application may contain the caffeic acid at a concentration of 0.1 to 0.8 g / L. Specifically, the apple fermentation composition of the present application may contain caffeic acid within a range composed of one 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 one 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.

[0041] The apple fermentation composition of the present application may contain the ferulic acid at a concentration of 0.05 to 0.3 g / L. Specifically, the apple fermentation composition of the present application may contain ferulic acid in a range composed of one 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 one 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.

[0042] In the present application, the apple fermentation composition of the present application may have the effect of reducing or suppressing the collagen degradation by ultraviolet rays.

[0043] The suppression of the collagen degradation may be performed, for example, by reducing or suppressing the expression of the collagen-degrading enzyme.

[0044] The collagen-degrading enzyme of the present application may be MMP-1 (Matrixmetalloproteinase-1), MMP-2 or MMP-9, and any collagen-degrading enzyme known in the art may be used. As an example, the collagen-degrading enzyme may be MMP-1.

[0045] When the apple fermentation composition of the present application is used to treat cells irradiated with ultraviolet rays, it can reduce or suppress the expression of the collagen-degrading enzyme by ultraviolet rays as compared with the ultraviolet-irradiated cells not treated with the apple fermentation composition.

[0046] For example, the apple fermentation composition can reduce or suppress the expression of the collagen-degrading enzyme by ultraviolet rays in a range composed of one 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 one upper limit selected from 100% or less, 50% or less, 40% or less, and 35% or less, but is not limited thereto.

[0047] In this application, the apple fermentation composition of this application may have a skin-improving effect.

[0048] In this application, the apple fermentation composition of this application may have an anti-skin-aging effect.

[0049] In this application, "skin improvement" means the improvement of the skin condition due to the anti-skin-aging effect. Alternatively, it means the improvement or enhancement of the skin health condition.

[0050] The aging may be photoaging. More specifically, the aging may be skin aging caused by ultraviolet rays.

[0051] The skin improvement or anti-skin-aging may be carried out, for example, by suppressing collagen degradation and / or reducing or suppressing the expression of collagen-degrading enzymes, as described above.

[0052] In this application, the apple fermentation composition of this application may have an effect of suppressing wrinkle formation caused by ultraviolet rays.

[0053] The suppression of wrinkle formation may be carried out, for example, by suppressing collagen degradation and / or reducing or suppressing the expression of collagen-degrading enzymes, as described above.

[0054] In this application, the apple fermentation composition of this application may have an effect of reducing or suppressing the expression of inflammatory cytokines.

[0055] The inflammatory cytokines of this application may be Interleukin-8 (IL-8), IL-1α, IL-12, TNF-α (tumor necrosis factor alpha), or IFN-γ (Interferon gamma), and may be any inflammatory cytokines known in the art. As an example, the inflammatory cytokine may be IL-8.

[0056] When the apple fermentation composition is used to treat cells induced with inflammation, it can reduce or suppress the expression of inflammatory cytokines induced by inflammation, as compared with the inflammation-induced cells not treated with the apple fermentation composition.

[0057] For example, the apple fermentation composition can reduce or suppress the expression of inflammatory cytokines induced by inflammation within a range composed of one 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 one upper limit selected from 100% or less, 90% or less, 80% or less, and 70% or less, but is not limited thereto.

[0058] In the present application, the apple fermentation composition of the present application may have an anti-inflammatory effect.

[0059] In the present application, the apple fermentation composition of the present application may have an effect of preventing or improving enteritis.

[0060] In the present application, "enteritis" refers to inflammation occurring in the intestine, which means inflammation caused by irritation of the intestine due to viruses, bacteria, toxin ingestion, etc.

[0061] In the present application, "prevention" means any act of suppressing or delaying the onset of enteritis by administration of the composition of the present application.

[0062] In the present application, "improvement" means any act of improving or favorably changing the symptoms of individuals with the onset of enteritis and individuals suspected thereof using the composition.

[0063] The above anti-inflammatory or enteritis prevention or improvement may be carried out, for example, by reducing or suppressing the expression of inflammatory cytokines, as described above.

[0064] In the present application, the apple fermentation composition of the present application may have an effect of improving or enhancing intestinal health.

[0065] The improvement or enhancement of intestinal health may be carried out, for example, by decreasing or suppressing the expression of inflammatory cytokines, as described above.

[0066] Another aspect of the present application provides a food containing the apple fermentation composition of the present application.

[0067] The apple fermentation composition is as described above.

[0068] In the present application, the food of the present application may have an effect of improving or enhancing skin health. The improvement or enhancement of skin health may be carried out by suppressing collagen degradation and / or decreasing or suppressing the expression of collagen-degrading enzymes, as described in the "skin improvement" of the above-described aspect.

[0069] In the present application, the food of the present application may have an effect of preventing or improving enteritis. The prevention or improvement of enteritis may be carried out by decreasing or suppressing the expression of inflammatory cytokines, as described in the above-described aspect.

[0070] In the present application, the food of the present application may have an effect of improving or enhancing intestinal health. The improvement or enhancement of intestinal health may be carried out by decreasing or suppressing the expression of inflammatory cytokines, as described in the above-described aspect.

[0071] Still another aspect of the present application provides a functional food containing the apple fermentation composition of the present application.

[0072] The apple fermentation composition is as described above.

[0073] In this application, the functional food of this application may have an effect of improving or enhancing skin health. The improvement or enhancement of the skin health may be carried out by suppressing collagen degradation and / or reducing or suppressing the expression of collagen-degrading enzymes, which is as described in the "skin improvement" in the above-described aspect.

[0074] In this application, the functional food of this application may have an effect of preventing or improving enteritis. The prevention or improvement of enteritis may be carried out by reducing or suppressing the expression of inflammatory cytokines, which is as described in the above-described aspect.

[0075] In this application, the functional food of this application may have an effect of improving or enhancing intestinal health. The improvement or enhancement of the intestinal health may be carried out by reducing or suppressing the expression of inflammatory cytokines, which is as described in the above-described aspect.

[0076] The "food" in this application includes all forms such as general food, functional food, nutritional supplement, health food, food additives, etc.

[0077] The foods of the above-described types can be manufactured in various forms by ordinary methods known in the art.

[0078] The food includes forms such as pills, powders, granules, infusions, tablets, capsules, powders, liquid preparations, etc. Examples of foods to which the composition of the present application is added include, for example, rice, edible cereal flours, cereal soups, donburi, noodles, kuppa, instant rice, seasonings, bento rice, dried rice, bread, edible sugars, mochi, sauces, dressings, spices, salt, herbs, herb powders, processed, frozen, dried and cooked fruits and vegetables, jelly, jam, candied fruits, eggs, milk and other dairy products, edible oils, coffee, cocoa, substitute coffee, tapioca, cereal flours and cereal preparations, ramen, udon, noodles, kalguksu, cold noodles, porridge, soup, stew, instant foods, frozen foods, instant foods, retort foods, other beverages, gums, tea, vitamin complexes, health supplements, and various other foods, but are not limited thereto.

[0079] The food of the present application may contain various crude drug extracts, food adjuvants, natural carbohydrates, etc. as additional components, similar to ordinary foods. Further, the food adjuvants include food adjuvants commonly used in the art, such as flavoring agents, flavor enhancers, coloring agents, fillers, stabilizers, etc.

[0080] Examples of the natural carbohydrates include ordinary sugars such as monosaccharides like glucose and fructose, disaccharides like maltose and sucrose, polysaccharides like dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, it is advantageous to use natural flavoring agents (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). Further, ordinary food additives used for the purpose of supplementing taste and nutrition, such as nucleic acids, amino acids, organic acids, etc. may be added.

[0081] In addition to the above, the food of the present application may contain various nutritional agents, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and fillers (such as cheese and chocolate), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloids, thickening agents, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, it may contain pulp for the production of natural fruit juices, fruit juice beverages and vegetable beverages. These components can be used alone or in combination.

[0082] The food of the present application can be produced by methods commonly used in the art, and raw materials and components commonly added in the art can be added during its production. Also, the dosage form of the food may be any dosage form recognized as a food.

[0083] Also, when the food of the present application is used as a functional food, the food of the present application can be produced in various dosage forms. Different from general drugs, since it uses food as a raw material, it has the advantage of having no side effects that may occur during long-term use of drugs, and is excellent in portability. Therefore, the food of the present application can be ingested as a supplement.

[0084] On the other hand, the food of the present application may contain flavoring agents, flavoring materials, coloring agents, fillers, stabilizers and seasoning materials that are also classified as food additives.

[0085] The "seasoning material (flavor)" in the present application is a material added to improve the flavor of food. The seasoning material may be a material that brings excellent taste properties to food.

[0086] The seasoning materials are classified by taste components. That is, they are classified into neutral seasoning materials, beef flavor seasoning materials, chicken flavor seasoning materials, pork flavor seasoning materials, kokumi flavor seasoning materials, etc. according to flavor.

[0087] "Kokumi flavor" refers to flavoring ingredients that impart a kokumi taste. The term "kokumi" is a word derived from Japanese and is also expressed as "mouthfulness", "continuity", "thickness", "heartiness" in the English-speaking world, and as "rich flavor", "thick flavor", "flavor that spreads in the mouth", "rich and intense flavor", "flavor with depth" in Korean. "Neutral flavor" refers to flavoring ingredients that produce a mellow and refreshing flavor by maximizing umami and minimizing other flavors. For example, among oils, oils such as canola oil and grape seed oil have a neutral flavor. "Taste-imparting property" means having sourness, sweetness, saltiness, bitterness, umami, etc., but is not limited to these.

[0088] The food of the present application is a CJ CheilJedang Corporation's apple vinegar or fruit fermented drinking vinegar product, such as Petit Cheer Vinegar (registered trademark) or Cheer Vinegar (registered trademark) products, but is not limited thereto. The food of the present application contains the apple fermentation composition of the present application at a concentration of 1 to 50% (v / v), 1 to 30% (v / v), 5 to 50% (v / v), 5 to 30% (v / v), or 10 to 30% (v / v) with respect to the total volume of the food, but is not limited thereto.

[0089] Still another aspect of the present application provides a cosmetic composition containing the apple fermentation composition of the present application.

[0090] The apple fermentation composition is as described above.

[0091] In the present application, the cosmetic composition of the present application may have an effect of relaxing or improving skin wrinkles. The relaxation or improvement of wrinkles may be performed by suppressing collagen degradation and / or reducing or suppressing the expression of collagen-degrading enzymes, and is as described in the "suppression of wrinkle formation" in the above-described aspect.

[0092] In the present application, the cosmetic composition of the present application may have an effect of improving the skin or preventing skin aging. The skin improvement or skin aging prevention may be carried out by suppressing collagen degradation and / or reducing or suppressing the expression of collagen-degrading enzymes, as described in the foregoing embodiments.

[0093] The "cosmetic composition" in the present application can be manufactured into a dosage form selected from the group consisting of solutions, topical ointments, creams, foams, nutritional lotions, softening lotions, packs, softeners, emulsions, makeup bases, essences, soaps, liquid detergents, bath agents, sunscreen creams, sun oils, suspensions, emulsions, pastes, gels, lotions, powders, surfactant-containing cleansings, oils, powder foundations, emulsion foundations, wax foundations, patches and sprays, but is not limited thereto.

[0094] The cosmetic composition may further contain one or more cosmetically acceptable carriers formulated in general skin cosmetics. As usual components, for example, oil, water, surfactant, humectant, lower alcohol, thickener, chelating agent, pigment, preservative, fragrance, etc. may be appropriately formulated, but are not limited thereto. The cosmetically acceptable carrier contained in the cosmetic composition of the present application can be appropriately selected by those skilled in the art according to the dosage form of the cosmetic composition.

[0095] The cosmetic composition of the present application may contain the apple fermentation composition of the present application at a concentration of 0.001 to 2% (v / v), 0.005 to 1.9% (v / v), 0.02 to 1.8% (v / v), 0.025 to 1.75% (v / v), 0.03 to 1.7% (v / v), 0.035 to 1.65% (v / v), 0.04 to 1.6% (v / v), 0.045 to 1.55% (v / v), or 0.05 to 1.5% (v / v) based on the total volume of the cosmetic composition. As an example of an embodiment, the cosmetic composition contains the apple fermentation composition of the present application at a concentration of 0.05 to 1.5% (v / v) based on the total volume of the cosmetic composition, but is not limited thereto.

[0096] Another aspect of the present application provides a method for reducing or suppressing the expression of a collagen-degrading enzyme by ultraviolet light, which includes the step of administering the apple fermentation composition of the present application.

[0097] The collagen-degrading enzyme is MMP-1, but is not limited thereto, as described above.

[0098] When the apple fermentation composition is used to treat cells irradiated with ultraviolet light, it can reduce or suppress the expression of the collagen-degrading enzyme by ultraviolet light by 10% or more compared to the ultraviolet-irradiated cells not treated with the apple fermentation composition, but is not limited thereto, as described above.

[0099] Another aspect of the present application provides a method for improving the skin, which includes the step of administering the apple fermentation composition of the present application.

[0100] Another aspect of the present application provides a method for preventing skin aging, which includes the step of administering the apple fermentation composition of the present application.

[0101] The aging is photoaging, but is not limited thereto, as described above.

[0102] Another aspect of the present application provides a method for suppressing wrinkle formation by ultraviolet light, which includes the step of administering the apple fermentation composition of the present application.

[0103] Another aspect of the present application provides a method for reducing or suppressing the expression of inflammatory cytokines, which includes the step of administering the apple fermentation composition of the present application.

[0104] The inflammatory cytokine is IL-8, but is not limited thereto, as described above.

[0105] When the apple fermentation composition treats cells induced with inflammation, the expression of inflammatory cytokines due to inflammation induction is reduced or suppressed by 10% or more compared to the inflammation-induced cells not treated with the apple fermentation composition, but is not limited thereto. This has been described above.

[0106] Still another aspect of the present application provides an anti-inflammatory method including the step of administering the apple fermentation composition of the present application.

[0107] Still another aspect of the present application provides a method for preventing or improving enteritis including the step of administering the apple fermentation composition of the present application.

[0108] In the present application, "administration" means introducing the composition of the present application to an individual for the purpose of reducing or suppressing the expression of collagen-degrading enzyme by ultraviolet rays, improving the skin, preventing skin aging, suppressing wrinkle formation by ultraviolet rays, or an individual in whom inflammatory cytokines are excessively expressed, or an individual suspected of having enteritis, using any appropriate method.

[0109] The composition of the present application can be applied to any individual without particular limitation as long as it is an individual for the purpose of reducing or suppressing the expression of collagen-degrading enzyme by ultraviolet rays, improving the skin, preventing skin aging, suppressing wrinkle formation by ultraviolet rays, or an individual in whom inflammatory cytokines are excessively expressed, or an individual suspected of having enteritis. For example, it can be applied to any individual such as non-human animals such as humans, monkeys, dogs, cats, rabbits, guinea pigs, rats, mice, cows, sheep, pigs, goats, birds, fish, etc.

[0110] The composition of the present application may be administered in an amount effective for reducing or suppressing the expression of collagen-degrading enzyme by ultraviolet rays, may be administered in an amount effective for improving the skin, may be administered in an amount effective for preventing skin aging, or may be administered in an amount effective for suppressing wrinkle formation by ultraviolet rays.

[0111] In addition, the composition of the present application may be administered in an amount effective to reduce or suppress the expression of inflammatory cytokines, or may be administered in an amount effective to prevent or improve enteritis.

[0112] The preferred dosage of the composition of the present application varies depending on the condition and body weight of the individual, the degree of the disease, the form of the drug, the administration route and period, but is appropriately selected by those skilled in the art.

[0113] In addition, the composition of the present application can be administered by various oral or parenteral routes as long as it can be delivered to the target tissue. For example, it can also be administered orally, parenterally, subcutaneously, intraperitoneally, intratracheally, intranasally, rectally, or by intravenous, intramuscular, subcutaneous, intrauterine, intradural or intracerebrovascular injection, and for local treatment, it can also be administered by a preferred method including intralesional administration as needed. However, it is not limited thereto.

[0114] As an example, the apple fermentation composition may be administered in the form of a food composition containing the same. Here, the administration may be oral administration.

[0115] As another example, the apple fermentation composition may be administered in the form of a functional food composition containing the same. Here, the administration may be oral administration.

[0116] Still another aspect of the present application provides a method for reducing or suppressing the expression of collagen-degrading enzyme by ultraviolet rays, which includes the step of applying the apple fermentation composition of the present application to the skin.

[0117] Still another aspect of the present application provides a skin improvement method including the step of applying the apple fermentation composition of the present application to the skin.

[0118] Still another aspect of the present application provides a method for preventing skin aging including the step of applying the apple fermentation composition of the present application to the skin.

[0119] Another aspect of the present application provides a method for suppressing wrinkle formation caused by ultraviolet rays, including the step of applying the apple fermentation composition of the present application to the skin.

[0120] In the present application, "applying" means bringing the composition of the present application into contact with the skin of an individual by any suitable method, and any act aimed at absorbing the composition into the skin by doing so is included, but is not limited thereto.

[0121] As an example, the apple fermentation composition may be applied to the skin in the form of a cosmetic composition containing it.

[0122] Another aspect of the present application provides the use of the apple fermentation composition of the present application for reducing or suppressing the expression of collagen-degrading enzyme caused by ultraviolet rays.

[0123] The collagen-degrading enzyme is MMP-1, but is not limited thereto. This is as described above.

[0124] Another aspect of the present application provides the use of the apple fermentation composition of the present application for improving the skin.

[0125] Another aspect of the present application provides the use of the apple fermentation composition of the present application for preventing skin aging.

[0126] The aging is photoaging, but is not limited thereto. This is as described above.

[0127] Another aspect of the present application provides the use of the apple fermentation composition of the present application for suppressing wrinkle formation caused by ultraviolet rays.

[0128] Another aspect of the present application provides the use of the apple fermentation composition of the present application for reducing or suppressing the expression of inflammatory cytokines.

[0129] The inflammatory cytokine is IL-8, but is not limited thereto. This has been described above.

[0130] Still another aspect of the present application provides an anti-inflammatory use of the apple fermentation composition of the present application.

[0131] Still another aspect of the present application provides a use for preventing or improving enteritis of the apple fermentation composition of the present application.

[0132] Still another aspect of the present application provides a use for improving or enhancing intestinal health of the apple fermentation composition of the present application.

[0133] Still another aspect of the present application provides a use for improving or enhancing skin health of a food containing the apple fermentation composition of the present application.

[0134] Still another aspect of the present application provides a use for improving or enhancing skin health of a functional food containing the apple fermentation composition of the present application.

[0135] Still another aspect of the present application provides a use for alleviating or improving skin wrinkles of a cosmetic composition containing the apple fermentation composition of the present application.

[0136] Still another aspect of the present application provides a use for preventing or improving enteritis of a food containing the apple fermentation composition of the present application.

[0137] Still another aspect of the present application provides a use for improving or enhancing intestinal health of a food containing the apple fermentation composition of the present application.

[0138] Still another aspect of the present application provides a use for preventing or improving enteritis of a functional food containing the apple fermentation composition of the present application.

[0139] Still another aspect of the present application provides a use for improving or enhancing intestinal health of a functional food containing the apple fermentation composition of the present application.

[0140] The terms used herein are as described in the foregoing aspects.

Example

[0141] Hereinafter, the present application will be described in more detail with reference to examples. However, these examples are merely preferred embodiments for illustrating the present application, and the present application is not limited thereto. Technical matters not described in this specification are those that can be fully understood and easily implemented by those skilled in the technical field of the present application or similar technical fields.

[0142] Production Example 1: Production of Apple Fermentation Composition The apple concentrate is a commercially available product obtained by concentrating apples to 100%. A Chinese apple concentrate with a sugar content of 60 brix or more and an acidity of 6% or less as measured by a refractometer was diluted 4 times (w / w) with distilled water to a concentration of about 20 brix and used.

[0143] For the apple fermentation composition, the apple concentrate was inoculated with a Saccharomyces cerevisiae strain and fermented at 40°C for 7 days to produce a primary fermentation product. The primary fermentation product was then inoculated with an Acetobacter sp. strain and fermented at 35°C for 4 days to produce a secondary fermentation product. Subsequently, the secondary fermentation product was allowed to stand at room temperature (about 25°C) for 5 days or more to produce the apple fermentation composition.

[0144] To remove microorganisms from the produced apple fermentation composition and apple concentrate, filtration was performed using a 0.2 μm filter.

[0145] [Example 1] Evaluation of the ability to inhibit photoaging in vitro The ability of the apple fermentation composition and apple concentrate to inhibit photoaging was analyzed using HaCaT cells irradiated with UVB to induce overexpression of MMP-1 (Matrix metalloproteinases-1), which is a collagen-degrading enzyme.

[0146] Specifically, the HaCaT cell line (Korean Cell Line Bank) was cultured in DMEM medium containing FBS (Gibco, USA) at 37°C and 5% CO2 to obtain cells during passages 8 - 12. The obtained HaCaT cells were diluted with DMEM medium containing FBS to 0.7×10 5 cells / well and seeded in a 24-well plate, and then cultured at 37°C and 5% CO2 for 2 days. To place the cells under starvation conditions, the medium was replaced with FBS-free DMEM and then cultured for 1 day (indicated as NC in Figure 1). Then, the cells were washed twice with PBS (Phosphate-Buffered Saline, Gibco), and then 500 ml of PBS was added to the well, and UVB 20 mJ / cm 2 was irradiated to induce overexpression of MMP-1, and then washed twice more with PBS (indicated as CON in Figure 1). As experimental groups, the apple fermentation composition and apple concentrate of Production Example 1 were each diluted in FBS-free DMEM at a concentration of 1% (v / v) and used to treat the cells (CON), and then cultured for 1 day. After culturing, the supernatant was collected and centrifuged at 13,000 rpm for 3 minutes at 4°C to obtain a supernatant with cells removed. Then, to remove residual bacteria in the supernatant, it was filtered using a 0.2-μm filter.

[0147] The obtained supernatant was analyzed by ELISA assay to measure the concentration of MMP-1.

[0148] Specifically, the ELISA assay was performed as follows according to the manufacturer's instructions using Human Total MMP-1 DuoSet ELISA (R&D systems). First, the capture antibody was allowed to adhere to each well of a 96-well plate overnight. The plate was washed three times with wash buffer and then treated with reagent diluent for 1 hour. Next, it was washed three more times with wash buffer, and then in each experimental group and control group (NC, CON), the supernatant and standard solution were placed in each well and cultured for 2 hours. It was washed, and then the detection antibody was added and allowed to adhere for 2 hours. It was washed further, and then each well was treated with Streptavidin-HRP B for 20 minutes. The reaction was stopped by treatment with stop solution, and then the absorbance was measured at 450 nm, and the concentration of MMP-1 was calculated using 4-parameter logistic.

[0149] As a result, both the apple fermentation composition and the apple concentrate significantly decreased MMP-1 at a concentration of 1% (v / v), and the MMP-1 reduction rate was higher in the apple fermentation composition (29.1%) than in the apple concentrate (11.5%) (Figure 1 and Table 1).

[0150] Therefore, it was confirmed that both the apple fermentation composition and the apple concentrate have the ability to inhibit photoaging, and in particular, the apple fermentation composition is superior in the ability to inhibit photoaging compared to the apple concentrate.

[0151]

Table 1

[0152] [Example 2] Evaluation of the ability to suppress inflammation in the intestine The anti-inflammatory ability of the apple fermentation composition in the intestine was analyzed from the expression level of human interleukin-8 (hIL-8) in HT-29 cells induced with inflammation by lipopolysaccharide (LPS) according to the method of Lee et al. (Non-Patent Document 3).

[0153] Specifically, the 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 dispensed into a 96-well plate (Corning, USA) at a density of 1.5×10 4 cells / well (volume 250 μL) and cultured for 3 days until a complete monolayer was formed (shown as NC in Figure 1). Then, the supernatant was removed. As experimental groups, 250 μL / well of the apple fermentation composition (0.25, 0.5% (v / v)) and apple concentrate (0.25, 0.5% (v / v)) from Production Example 1 were each treated with 0.25 μg / mL of LPS and then cultured for 16 hours. In the untreated group, cells were treated only with 0.25 μg / mL of LPS and then cultured (shown as LPS in Figure 1). In the apple fermentation composition, although the pH was slightly low, the sample dilution factor was quite high, and there was no change in pH due to the buffering effect of dilution with the cell medium, so pH adjustment was not particularly performed. After culturing, the supernatant was collected and centrifuged at 13,000 rpm for 3 minutes at 4 °C to obtain only the supernatant from which cells were removed. Then, it was filtered using a 0.2-μm filter to remove residual bacterial cells in the supernatant.

[0154] The obtained supernatant was analyzed by ELISA assay to measure the expression level of hIL-8.

[0155] Specifically, the ELISA assay was performed as follows according to the manufacturer's instructions of the Duoset ELISA ancillary reagent kit 2 (R&D systems, cat DY008, USA). To perform the ELISA assay, a Human IL-8 / CXCL8 Quantikine ELISA Kit (R&D systems, cat number D8000C, USA) containing an IL-8 antibody and a biotinylated secondary antibody was used. An IL-8 capture antibody (Capture antibody, R&D systems, cat number 890462) was allowed to adhere to each well of the ELISA plate at room temperature for 24 hours. In each experimental group and control group, the supernatant and the IL-8 standard solution (R&D systems, cat number 890466) were diluted in a reaction diluent (R&D systems, cat number 895877), and 100 μL of each was added to each well and cultured at room temperature for 2 hours. Then, the culture solution was removed, and a biotinylated human IL-8 antibody (R&D systems, cat number 890465), which is a secondary antibody, was added and allowed to adhere at room temperature for 2 hours. The color reaction was induced by treating each well with streptavidin-conjugated horseradish peroxidase (R&D systems, cat number 893975) and its substrate, TMB (tetramethylbenzidine, R&D systems, cat number DY999). Here, the color reaction progressed from blue to yellow. The reaction was stopped by treating with 50 μL of a reaction stop solution (R&D systems, cat number 895032), and then the absorbance was measured at 470 nm (correction value 540 nm) using a spectrophotometer.

[0156] As a result, in both the apple fermentation composition treatment group and the apple concentrate treatment group, at concentrations of 0.25% and 0.5% (v / v) without cytotoxicity, the concentration of hIL-8 was significantly decreased compared to the control group (LPS) treated only with LPS (Table 2, Figure 2, ###p < 0.001, # p < 0.05).

[0157] Moreover, when comparing the ability to suppress inflammation in the intestine at the same concentration, the concentration reduction rate of hIL-8 was higher in the fermented apple composition (46% at 0.25% and 69% at 0.5%) than in the apple concentrate (25% at 0.25% and 54% at 0.5%) (Table 2, Figure 2, ### p < 0.001, # p < 0.05).

[0158] Therefore, it was confirmed that both the apple fermented composition and the apple concentrate exerted an anti-inflammatory effect in the intestine, and in particular, the apple fermented composition was superior in the anti-inflammatory effect compared to the apple concentrate.

[0159]

Table 2

[0160] [Example 3] Analysis of Organic Acid and Phenolic Acid Contents The organic acid and phenolic acid contents of the apple fermented composition and the apple concentrate were analyzed.

[0161] Specifically, for the analysis of the organic acid content, the apple fermented composition and the apple concentrate of Production Example 1 were each diluted with distilled water to 1 / 20 (w / w). Using LC (Waters, USA), the concentrations of 6 organic acids (citric acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid) were quantified. The results are shown in Table 3.

[0162] For the analysis of phenolic acid content, the apple fermentation composition and the apple concentrate of Production Example 1 were each diluted with 0.1% formic acid to a concentration of 1 / 50 (w / w). Using LC-TQD (Waters, USA), the concentrations of four phenolic acids (gallic acid, chlorogenic acid, caffeic acid, ferulic acid) were quantified. The results are shown in Table 4.

[0163] As a result, it was confirmed that the apple fermentation composition had higher contents of succinic acid, lactic acid, formic acid and acetic acid among organic acids and higher gallic acid content among phenolic acids compared to the apple concentrate.

[0164] [Table 3]

[0165] [Table 4]

[0166] From the above description, those skilled in the technical field to which the present application pertains will understand that the present application can be implemented in other specific forms without changing its technical idea and essential features. It should be understood that the above embodiments are merely illustrative and not restrictive. The present application should be construed as including all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts, rather than the description of the specification.

Claims

1. An apple fermentation composition containing acetic acid at 30 to 100 g / L and at least one acid selected from the group consisting of succinic acid, lactic acid, formic acid, and gallic acid.

2. The apple fermentation composition according to Claim 1, wherein the apple fermentation composition contains citric acid at 0.001 g / L or less.

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

4. The apple fermentation composition according to Claim 1, wherein the concentration of the lactic acid is 0.2 to 1.5 g / L.

5. The apple fermentation composition according to Claim 1, wherein the concentration of the formic acid is 0.01 to 0.05 g / L.

6. The apple fermentation composition according to Claim 1, wherein the concentration of the gallic acid is 0.2 to 0.6 g / L.

7. The apple fermentation composition according to Claim 1, further comprising at least one acid selected from the group consisting of malic acid, chlorogenic acid, caffeic acid, and ferulic acid.

8. The apple fermentation composition according to Claim 7, wherein the concentration of the malic acid is 0.05 to 0.3 g / L.

9. The apple fermentation composition according to Claim 7, wherein the concentration of the chlorogenic acid is 1 to 20 g / L.

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

11. The apple fermentation composition according to Claim 7, wherein the concentration of the ferulic acid is 0.05 to 0.3 g / L.

12. The apple fermentation composition according to Claim 1, which is a composition obtained by inoculating an apple concentrate with an Acetobacter strain and fermenting it.

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

14. The apple fermentation composition according to Claim 12, wherein the fermentation is carried out for 2 to 10 days.

15. The apple fermentation composition according to Claim 12, which is a composition obtained by inoculating an apple concentrate with a Saccharomyces cerevisiae strain and fermenting it before inoculating the Acetobacter strain and fermenting it.

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

17. The apple fermentation composition according to Claim 15, wherein the fermentation is carried out for 2 to 10 days.

18. The apple fermentation composition according to claim 12, which is a composition obtained by inoculating the Acetobacter strain for acetic acid fermentation and then aging it.

19. The apple fermentation composition according to claim 18, wherein the aging is carried out at 1°C to 35°C.

20. The apple fermentation composition according to claim 18, wherein the aging is carried out for 2 to 10 days.

21. The apple fermentation composition according to claim 1, which has an effect of reducing or suppressing the expression of collagen-degrading enzyme by ultraviolet rays.

22. The apple fermentation composition according to claim 21, wherein the collagen-degrading enzyme is MMP-1.

23. The apple fermentation composition according to claim 1, which has a skin-improving effect.

24. The apple fermentation composition according to claim 1, which has an effect of preventing skin aging.

25. The apple fermentation composition according to claim 24, wherein the aging is photoaging.

26. The apple fermentation composition according to claim 1, which has an effect of suppressing collagen degradation by ultraviolet rays.

27. The apple fermentation composition according to claim 1, when treating cells irradiated with ultraviolet rays, reduces or suppresses the expression of collagen-degrading enzyme by ultraviolet rays by 10% or more compared to ultraviolet ray-irradiated cells not treated with the apple fermentation composition.

28. The apple fermentation composition according to claim 1, which has an effect of suppressing wrinkle formation by ultraviolet rays.

29. The apple fermentation composition according to claim 1, which has an effect of reducing or suppressing the expression of inflammatory cytokines.

30. The apple fermentation composition according to claim 1, when treating cells induced with inflammation, reduces or suppresses the expression of inflammatory cytokines induced by inflammation by 10% or more compared to inflammation-induced cells not treated with the apple fermentation composition.

31. The apple fermentation composition according to claim 1, wherein the inflammatory cytokine is IL-8.

32. The apple fermentation composition according to claim 1, which has an anti-inflammatory effect.

33. A food containing the apple fermentation composition according to claim 1.

34. The food according to claim 33, which is for improving or enhancing skin health.

35. The food according to claim 33, which is for preventing or improving enteritis.

36. The food according to claim 33, which is for improving or enhancing intestinal health.

37. A functional food containing the apple fermentation composition according to claim 1.

38. The functional food according to claim 37, which is for improving or enhancing skin health.

39. The functional food according to claim 37, which is for preventing or improving enteritis.

40. The functional food according to claim 37, which is for improving or enhancing intestinal health.

41. A cosmetic composition containing the apple fermentation composition according to claim 1.

42. The cosmetic composition according to claim 41, which is for reducing or improving skin wrinkles.

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