Fermented product of a plant belonging to the genus Cassia, and cosmetics and topical skin preparations containing the same

Abstract

To provide a novel component useful as a function expression component of cosmetics and topical skin preparations, and also provide cosmetics or topical skin preparations that have sufficient effects.SOLUTION: The present disclosure provides a fermented product of Chamaecrista plants using koji, and cosmetics and topical skin preparations containing the same.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented plant product useful as an active ingredient in cosmetics and topical skin preparations, and more particularly to a koji fermented product of a plant belonging to the genus Chamaecrista, as well as cosmetics and topical skin preparations containing said fermented product. [Background technology]

[0002] In recent years, various so-called functional skin cosmetics have been proposed that claim to prevent or improve skin conditions and damage, such as wrinkles, sagging skin, rough skin, etc., caused by aging, stress, lifestyle habits, etc., and wrinkles, spots, rough skin, etc., caused by physical irritation due to dryness and ultraviolet rays, etc., and chemical irritation due to drugs, chemical substances, etc., along with topical skin preparations aimed at improving the above-mentioned skin conditions. Such functional skin cosmetics and topical skin preparations have mainly been proposed as whitening cosmetics or topical skin preparations that prevent or improve skin pigmentation such as age spots and freckles, anti-aging cosmetics or topical skin preparations that prevent or improve skin aging symptoms such as wrinkles, sagging, and dullness, and anti-inflammatory cosmetics or topical skin preparations that prevent or improve skin inflammation such as redness, swelling, and rough skin. These products each contain functional components that act on the process by which skin symptoms occur, but from the standpoint of low skin irritation and safety when used continuously over a long period of time, many of them seek functional components in extracts of plants that have traditionally been used for medicinal or edible purposes.

[0003] However, many plant extracts are not sufficiently effective as functional ingredients, and there is a problem that enhancing their effects through purification or other treatments increases production costs. Furthermore, from the viewpoint of the influence of the color, odor, etc. of the plant extract on the appearance and quality of cosmetics and topical skin preparations, as well as the formulation stability of the plant extract, it is often difficult to incorporate the plant extract into cosmetics and the like in an amount sufficient to exert its effect as a functional ingredient.

[0004] As will be described later, the present inventors focused on Cassia capillaris, which has long been consumed as a health tea, and attempted to develop a novel component that is useful as a functional component in cosmetics or topical skin preparations. With regard to Cassia capitis, cosmetics containing an extract of plants of the Cassia genus in a hydrophilic organic solvent or a hydrophilic organic solvent containing water (Patent Document 1) and skin cosmetics containing an extract of a legume such as a plant of the Cassia genus (Patent Document 2) have been proposed, but these cannot be said to be sufficient in terms of effectiveness. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-087731 [Patent Document 2] Japanese Patent Application Publication No. 7-165527 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a novel ingredient useful as a functional component for cosmetics and topical skin preparations, and to provide a cosmetic or topical skin preparation that exhibits sufficient effects. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors have found that a product of fermentation of plants belonging to the genus Chamaecrista with koji has excellent whitening and antioxidant effects. The present invention has been completed as a result of further investigation.

[0008] That is, the present invention relates to the following: [1] A fermented product of plants belonging to the Chamaecrista genus using koji. [2] The plants belonging to the genus Chamaecrista are The fermented product according to [1], which is genus name (Siebold) H. Ohashi). [3] The fermented product according to [1] or [2], which is a fermented product of one or more species selected from the group consisting of leaves, stems, fruits, seeds and fruit juice of plants belonging to the Chamaecrista genus. [4] The fermented product according to any one of [1] to [3], wherein the koji is rice koji. [5] A method for producing a fermented product using koji from a plant belonging to the genus Chamaecrista, comprising the steps of mixing a plant belonging to the genus Chamaecrista and koji in a solvent and fermenting the mixture, heat-treating the mixture after the above step, and recovering the liquid fermented product. [6] The plants belonging to the genus Chamaecrista are The manufacturing method described in [5], wherein the compound is a hydroxybenzoate (Siebold) H. Ohashi). [7] The manufacturing method according to [5] or [6], using one or more species selected from the group consisting of leaves, stems, fruits, seeds and fruit juice of plants belonging to the genus Chamaecrista. [8] The manufacturing method according to any one of [5] to [7], in which rice koji is used as the koji. [9] The method according to any one of [5] to [8], wherein water is used as the solvent.

[10] A cosmetic comprising the fermented product according to any one of [1] to [4].

[11] The cosmetic preparation according to

[10] , which is for preventing or improving pigmentation.

[12] A cosmetic composition according to

[10] , which is used to prevent or improve skin aging.

[13] The cosmetic composition according to

[10] , which is for preventing or improving inflammation.

[14] An external skin preparation containing the fermented product according to any one of [1] to [4].

[15] The topical skin preparation according to

[14] , which is for preventing or improving pigmentation.

[16] The topical skin preparation according to

[14] , which is for preventing or improving skin aging.

[17] The topical skin preparation according to

[14] , which is for preventing or improving inflammation. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a novel plant fermentation product that has excellent whitening and antioxidant effects and is useful as a functional component in cosmetics and topical skin preparations. Furthermore, the present invention can provide a cosmetic or topical skin preparation that exhibits good whitening effects and antioxidant effects and is effective for preventing or improving pigmentation such as age spots and freckles, preventing or improving skin aging such as wrinkles and sagging, and preventing or improving skin inflammation such as rough skin. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a fermented product of a plant belonging to the genus Chamaecrista with koji (hereinafter also referred to as "the fermented product of the present invention"), which is useful as a functional component in cosmetics and topical skin preparations.

[0011] The plant belonging to the genus Chamaecrista used to prepare the fermented product of the present invention is an annual plant belonging to the subfamily Caesalpinioideae in the family Leguminosae. Examples of the plant include Chamaecrista nicticans, Chamaecrista nomame (Siebold) H. Ohashi, Chamaecrista garambiensis, and Chamaecrista leschenaultiana. Of these, Chamaecrista nomame (Siebold) H. Ohashi is preferably used. Plants belonging to the genus Chamaecrista include flowers, leaves, stems, fruits, seeds, roots, etc. Although any part can be used, it is preferable to use leaves, stems, fruits, seeds, etc.

[0012] The koji used in preparing the fermented product of the present invention is prepared by propagating microorganisms such as molds that are effective in food fermentation on grains such as rice, barley, and soybeans. In the present invention, the microorganisms used for preparing koji include commonly used koji molds, that is, molds belonging to the genus Aspergillus. Examples include Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, and Aspergillus luchuensis mut. kawachii. . For the purpose of the present invention, it is preferable to use koji obtained by propagating koji mold on steamed grains such as rice, barley, and soybeans. Rice is obtained by removing the outer husk from the rice grain (Oryza sativa L.) Although there is no particular limitation as long as it is made of rice, non-glutinous rice is preferably used. As the koji mold, Aspergillus oryzae is preferably used.

[0013] The koji described above can be prepared by cultivating koji mold separately, collecting spores to use as seed koji, and then sprinkling the resulting seed koji on steamed grains such as rice, or by adding selected and stored high-quality koji to steamed grains (co-koji), or by other methods. Alternatively, commercially available koji sold by specialist companies can also be used.

[0014] The fermented product of a plant belonging to the genus Chamaecrista with koji can be prepared by mixing the plant belonging to the genus Chamaecrista and koji in a solvent, fermenting, then heat-treating to inactivate the enzymes contained in the koji, and recovering the liquid fermented product by filtration, centrifugation, etc.

[0015] A plant belonging to the genus Chamaecrista may be washed with water and mixed with a solvent as is, but it is preferable to add it to the solvent after shredding, drying, crushing, etc. Alternatively, the plant body may be added to a part or all of the solvent and homogenized, or a squeezed product such as juice obtained by squeezing the plant body may also be used. The solvent used is one that does not adversely affect the microorganisms contained in the koji or the enzymes produced by the microorganisms, and typically includes hydrophilic organic solvents such as water, lower alcohols such as ethanol and isopropanol, polyhydric alcohols such as propylene glycol, dipropylene glycol and pentylene glycol, and mixed solvents of the above-mentioned hydrophilic organic solvents with water. As water, purified water, deionized water, or other water suitable for producing cosmetics and topical skin preparations is preferably used. The plant belonging to the genus Chamaecrista and koji are preferably mixed with the solvent in a weight ratio (plant belonging to the genus Chamaecrista: koji: solvent) of 1:1:10 to 4:4:10, and more preferably 1:2:10 to 1:3:10.

[0016] Fermentation is preferably carried out at 30°C to 70°C for 10 to 100 hours, and more preferably at 50°C to 55°C for 20 to 48 hours. Fermentation may be carried out by leaving a mixture of a plant belonging to the genus Chamaecrista and koji in a solvent to stand under the above-mentioned temperature conditions, or by stirring or shaking at a stirring speed of up to about 8000 rpm.

[0017] Heating after the fermentation step is sufficient to inactivate the proteins contained in the koji and kill the microorganisms in the koji, but is preferably carried out at 70°C to 100°C for about 30 to 120 minutes, and more preferably at 80°C to 90°C for about 60 to 80 minutes. In addition, from the viewpoint of antiseptic effect, etc., a polyhydric alcohol such as 1,3-butylene glycol may be added when the heating is carried out. The amount of polyhydric alcohol added is preferably 0.25 to 1.5 times the amount of the solvent used in the fermentation step.

[0018] Filtration or centrifugation for recovering the liquid fermented product can be carried out under conditions that are usually used to remove plant matter and koji from the mixed liquid after the fermentation step. For example, filtration can be performed using filter paper or a filter with a pore size of about 0.5 μm, and centrifugation is performed at 5000 rpm to 10000 rpm for about 5 to 10 minutes.

[0019] The recovered liquid fermented product can be used as the fermented product of the present invention as is, or can be subjected to processes such as concentration, freeze-drying, purification by column chromatography, etc. to obtain the fermented product of the present invention. The fermented product of the present invention generally contains 1 to 30% by weight, preferably 10 to 25% by weight of solids in a liquid state after collection. The solid content of the fermented product of the present invention can be measured by a heat-dry weight measurement method.

[0020] Furthermore, the fermented product of the present invention can be made into liquid forms such as solutions, suspensions, emulsions, etc.; semi-solid forms such as gels, pastes, creams, etc.; or solid forms such as powders, granules, tablets, etc. by adding common additives used in the field of formulations, such as excipients, binders, disintegrants, lubricants, coating agents, bases, solvents, emulsifiers, dispersants, suspending agents, stabilizers, thickeners, pH adjusters, antioxidants, preservatives, flavorings, colorants, etc., to the recovered liquid fermented product or the above-mentioned processed product, as needed, using formulation methods well known in the field of formulations, such as the methods described in each article of the General Provisions for Preparations of the Japanese Pharmacopoeia, 17th Edition[3].

[0021] The fermented product of the present invention exhibits excellent tyrosinase inhibitory activity and radical scavenging activity, and is useful as a functional component of cosmetics or topical skin preparations.

[0022] The present invention also provides a method for producing a fermented product using koji from a plant belonging to the genus Chamaecrista, which is useful as a functional ingredient in cosmetics and topical skin preparations (hereinafter also referred to as the "production method of the present invention" in this specification). The production method of the present invention includes the steps of mixing a plant belonging to the genus Chamaecrista and koji in a solvent and fermenting, heat-treating the mixture after the above step, and recovering the fermented liquid.

[0023] The plant belonging to the genus Chamaecrista, the koji and the solvent, as well as the mixing weight ratio thereof, used in the production method of the present invention are as described above for the fermented product of the present invention. In the production method of the present invention, the fermentation conditions in the fermentation step and the heating conditions in the heat treatment step are also the same as those described above for the fermented product of the present invention. Before the heat treatment step, a polyhydric alcohol such as 1,3-butylene glycol may be added, and the amount of polyhydric alcohol to be added is as described above for the fermented product of the present invention. The step of recovering the liquid fermented product can be carried out by filtration or centrifugation, as described above for the fermented product of the present invention.

[0024] The production method of the present invention may include a step of further treating the recovered liquid fermented product, such as concentration, freeze-drying, or purification by column chromatography, as described above for the fermented product of the present invention. The production method of the present invention can also be used to produce a liquid fermented product or a processed product thereof in the form of a liquid such as a solution, suspension, or emulsion; a semi-solid such as a gel, paste, or cream; a powder, granule, tablet, or the like. The process may include a step of forming the mixture into a solid form such as a powder. The additives that can be added to give the above-mentioned form and the means for formulating the above-mentioned form are as described above for the fermented product of the present invention.

[0025] The production method of the present invention can provide a koji fermented product of a plant belonging to the genus Chamaecrista, which is useful as a functional component in cosmetics and topical skin preparations.

[0026] The present invention provides a cosmetic containing the fermented product of the present invention (hereinafter also referred to as "the cosmetic of the present invention" in this specification). The above-mentioned fermented product of the present invention can be added to a hydrophilic solvent such as water, a lower alcohol such as ethanol or isopropanol, a polyhydric alcohol such as propylene glycol, dipropylene glycol or pentylene glycol, or a hydrophilic base such as gelatin or polyethylene glycol, and dissolved or mixed to form the cosmetic of the present invention.

[0027] Furthermore, the cosmetic of the present invention may contain, as necessary, oily bases such as animal and vegetable oils and fats such as olive oil, soybean oil, camellia oil, sesame oil, peanut oil, cacao butter, beef tallow, and lard; waxes such as carnauba wax, beeswax, and jojoba oil; fatty alcohols such as octyldodecanol, cetanol, and stearyl alcohol; fatty acids such as oleic acid, palmitic acid, and stearic acid; hydrocarbons such as squalane, white petrolatum, liquid paraffin, ceresin, and microcrystalline wax; propylene glycol alginate, sodium dioctyl sulfosuccinate, soybean lecithin, polysorbate 100, and the like. Suspending agents such as vidone; lecithin, hydrogenated lecithin, polyoxyethylene hydrogenated castor oil, polyoxyethylene alkyl ether (polyoxyethylene oleyl ether, etc.), polyoxyethylene sorbitan fatty acid esters (polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, etc.), fatty acid glyceryl (glyceryl monostearate, etc.), fatty acid polyglyceryl (diglyceryl distearate, decaglyceryl isostearate, etc.), sucrose fatty acid esters, N-acetyl hydroxybenzoates, Surfactants or emulsifiers such as silyl amino acid esters (e.g., hexyldecyl N-myristoylmethylaminopropionate) and alkyl sulfates (e.g., sodium lauryl sulfate); thickeners such as carboxyvinyl polymer, sodium polyacrylate, xanthan gum, carboxymethyl cellulose, hydroxypropyl cellulose, and polyvinyl alcohol (partially saponified); moisturizers such as glycerin, polyglycerin (e.g., triglycerin, decaglycerin), 1,3-butylene glycol, maltitol, sodium DL-pyrrolidonecarboxylate, and sodium hyaluronate. stabilizers such as sodium edetate, sorbitol, thymol, and polyoxyethylene polyoxypropylene glycol; antioxidants such as ascorbic acid, sodium erythorbate, tocopherol acetate, and dibutylhydroxytoluene; preservatives such as sorbic acid, sodium dehydroacetate, methyl parahydroxybenzoate, propyl parahydroxybenzoate, butyl parahydroxybenzoate, and phenoxyethanol; pH adjusters such as hydrochloric acid, citric acid, sodium citrate, acetic acid, sodium acetate, potassium hydroxide, sodium hydroxide, and sodium hydrogen phosphate; colorants; pigments;Common additives such as fragrances may be included. The above-mentioned additives can be used alone or in combination of two or more depending on the purpose.

[0028] The cosmetic of the present invention can be provided preferably as a skin cosmetic such as a lotion, emulsion, serum, gel, oil-in-water or water-in-oil cream, or pack.

[0029] The content of the fermented product of the present invention in the cosmetic of the present invention is preferably 0.001% by weight to 10% by weight, more preferably 0.01% by weight to 5% by weight, in terms of the solid content of the fermented product using koji from a plant belonging to the genus Chamaecrista.

[0030] The cosmetic composition of the present invention can be formulated by a formulation method well known in the field of formulations, for example, the formulation method described in the 17th edition of the Japanese Pharmacopoeia. Preparations for application to the skin, etc. can be manufactured in accordance with the methods described in the General Provisions [3] Preparations, "11. Preparations for application to the skin, etc."

[0031] The cosmetic composition of the present invention exhibits excellent whitening effects and antioxidant effects, and is effective for preventing or improving pigmentation such as age spots and freckles, preventing or improving skin aging such as wrinkles and sagging, and preventing or improving skin inflammation such as rough skin.

[0032] The present invention also provides an external skin preparation containing the fermented product of the present invention (hereinafter also referred to as "the external skin preparation of the present invention" in this specification). The above-mentioned fermented product of the present invention can be dissolved or mixed in the above-mentioned hydrophilic solvent or hydrophilic base to prepare the external skin preparation of the present invention.

[0033] The topical skin preparation of the present invention may further contain, as necessary, common additives such as the above-mentioned oily base; excipients such as light anhydrous silicic acid, crystalline cellulose, dextrin, etc.; solubilizing agents such as diisopropyl adipate, capric acid, crotamiton, propylene carbonate, etc.; suspending agents, surfactants or emulsifiers such as the above-mentioned; thickeners; moisturizers; stabilizers; antioxidants; preservatives; pH adjusters; plasticizers such as triacetin and isopropyl myristate; dyes; pigments; and fragrances. The above-mentioned additives can be used alone or in combination of two or more depending on the purpose.

[0034] The topical skin preparation of the present invention can be provided as a solid topical preparation such as a powder for topical application; a liquid topical preparation such as a lotion or liniment; a spray preparation such as an aerosol for topical application or a pump spray; an ointment such as an oily ointment or a water-soluble ointment; an oil-in-water or water-in-oil cream; an aqueous or oily gel; or a patch such as a tape or a cataplasm.

[0035] The content of the fermented product of the present invention in the topical skin preparation of the present invention is preferably 0.001% by weight to 10% by weight, more preferably 0.01% by weight to 5% by weight, in terms of the solid content of the fermented product using koji from a plant belonging to the genus Chamaecrista.

[0036] The topical skin preparation of the present invention can be manufactured by formulation means well known in the field of formulations, such as the method described in the General Provisions for Preparations of the Japanese Pharmacopoeia, Seventeenth Edition [3], "11. Preparations to be applied to the skin, etc."

[0037] The topical skin preparation of the present invention exhibits excellent whitening effects and antioxidant effects, and is effective for preventing or improving pigmentation such as age spots and freckles, preventing or improving skin aging such as wrinkles and sagging, and preventing or improving skin inflammation such as rough skin. [Example]

[0038] The present invention will now be described in more detail with reference to examples.

[0039] [Example 1] Fermented product of Cassia japonica with rice koji The leaves and stems of Chamaecrista nomame (Siebold) H. Ohashi were washed with water, cut into small pieces, and purified water was added, followed by the addition of rice koji and mixing. The above-mentioned Cassia capillaris plant and rice koji were mixed so that the weight ratio of Cassia capillaris:rice koji:purified water was 1:2:10. The rice koji used was prepared by propagating Aspergillus oryzae on steamed rice. The mixture was fermented at 55°C for 20 hours, heated at 80°C for 60 minutes, and then filtered to separate the plant matter and rice koji, recovering a liquid fermented product. This gave a fermented product of Cassia japonica with rice koji of Example 1 (hereinafter sometimes referred to as "the fermented product of Example 1" in this specification). . The solid content of the resulting fermented product was measured by a heat-dry weight measurement method and found to be 12% by weight.

[0040] [Example 2] Fermented product of Cassia japonica with rice koji The leaves and stems of Chamaecrista nomame (Siebold) H. Ohashi were washed with water, cut into small pieces, and purified water was added, followed by the addition of rice koji and mixing. Cassia capillaris and rice koji were mixed so that the weight ratio of Cassia capillaris:rice koji:purified water was 1:2:10. The rice koji used was the same as that used in Example 1. After the above mixture was fermented at 55°C for 20 hours, 0.3 times the amount of 1,3-butylene glycol relative to the purified water was added, and the mixture was heated at 80°C for 60 minutes.The mixture was then filtered to separate the plant matter and rice koji, and a liquid fermented product was recovered, yielding a fermented product of Cassia japonica with rice koji of Example 2 (hereinafter sometimes referred to as the "fermented product of Example 2" in this specification). The solid content of the resulting fermented product was measured by a heat-dry weight measurement method and found to be 21% by weight.

[0041] [Test Example 1] Evaluation of tyrosinase inhibitory activity The tyrosinase inhibitory activity of the fermented product of Example 1 was evaluated as follows. Purified water was added to rice koji, fermented at 55°C for 20 hours, and filtered to obtain a rice fermentation liquid (solid content measured by the heat-dry weight method = 22 wt%), which was also evaluated as Comparative Example 1. The evaluation results are shown in Table 1. <Method for evaluating tyrosinase inhibitory activity> 20 μL of sample diluted appropriately with purified water, 100 μL of 67 mM phosphate buffer (pH 6.8), 40 μL of 0.2 mM L-dopa solution, and 40 μL of 40 U / mL tyrosinase (mushroom-derived) solution were mixed and reacted at 30°C for 15 minutes, and the absorbance at 490 nm was measured. As a blank, purified water was used in place of the sample and measurements were carried out in the same manner. Further, the same measurement was carried out using purified water instead of the aqueous tyrosinase solution, and the absorbance at reaction time = 0 minutes was recorded. The tyrosinase inhibition rate was calculated using the following formula (1).

[0042]

number

[0043] In formula (1), As t=15 indicates the absorbance of the sample at a reaction time of 15 minutes, and As t=0 indicates the absorbance of the sample at reaction time = 0 minutes. t=15 indicates the blank absorbance at a reaction time of 15 minutes, and Ab t=0 indicates the blank absorbance at reaction time = 0 min.

[0044] [Table 1]

[0045] The rice fermentation broth of Comparative Example 1 is known to have a whitening effect and exhibits excellent tyrosinase inhibitory activity. However, as shown in Table 1, the fermented product of Example 1 of the present invention shows better tyrosinase inhibitory activity than the rice fermentation broth of Comparative Example 1, and even in an aqueous solution with a final concentration of 1% by weight, a high inhibition rate of 83.0% was observed.

[0046] [Test Example 2] Evaluation of Antioxidant Activity Regarding the fermented product of Example 1, the scavenging activity against diphenylpicrylhydrazyl (DPPH) radicals was evaluated as follows. The rice fermentation broth of Comparative Example 1 was also evaluated simultaneously. The evaluation results are shown in Table 2. <Evaluation Method for DPPH Radical Scavenging Activity> 100 μL of a 0.15 mM DPPH ethanol solution was added with 100 μL of a sample appropriately diluted with purified water and mixed, and after reacting at 30 °C for 30 minutes, the absorbance at 517 nm was measured. Note that as a blank, the same measurement was performed using purified water instead of the sample. Also, the same measurement was performed using purified water instead of the DPPH ethanol solution, and the absorbance at the reaction time = 0 minute (the absorbance of the sample or blank at the start of the reaction with DPPH) was used. 00254>The scavenging activity against DPPH radicals was calculated by the following formula (2).

[0047]

Number

[0048] In formula (2), As t=0 represents the absorbance of the sample at the reaction time = 0 minute, and As t=30 represents the absorbance of the sample at the reaction time = 30 minutes. Ab t=0 represents the absorbance of the blank at the reaction time = 0 minute, and Ab t=30 represents the absorbance of the blank at the reaction time = 30 minutes.

[0049]

Table 2

[0050] As shown in Table 2, the fermented product of Example 1 of the present invention exhibited very strong radical scavenging activity, and in an aqueous solution with a final concentration of 1 wt %, it was found to exhibit a scavenging rate of 97.8%, close to 100%. On the other hand, the rice fermentation liquid of Comparative Example 1 exhibited radical scavenging activity at high concentrations, but the scavenging rate was only 26.6% in an aqueous solution with a final concentration of 1% by weight.

[0051] The results of Test Examples 1 and 2 above confirmed that the fermented product of the present invention exhibits both excellent tyrosinase inhibitory activity and radical scavenging activity, suggesting that when the fermented product of the present invention is added as a functional ingredient to cosmetics or topical skin preparations, it can provide good whitening and antioxidant effects.

[0052] Next, examples of the cosmetic and topical skin preparation of the present invention are shown below.

[0053] [Example 3] Lotion (1) 1,3-butylene glycol 4.50 (wt%) (2) Glycerin 1.50 (3) Fermented product of Example 1 1.00 (4) Methyl parahydroxybenzoate 0.10 (5) Disodium ethylenediaminetetraacetate 0.01 (6)Fragrance 0.10 (7) Purified water (to make the total volume 100.00) Manufacturing method: (1) to (6) are added to (7) in order and mixed uniformly.

[0054] [Example 4] Emulsion (1) N-Myristoylmethylaminopropionic acid 6.00 (wt%) Hexyldecyl (2) Liquid paraffin 1.50 (3) Glyceryl monostearate 0.50 (4) Diglyceryl distearate 1.50 (5) Propyl parahydroxybenzoate 0.05 (6) Methyl parahydroxybenzoate 0.10 (7) Hydrogenated lecithin 0.50 (8) Maltitol 5.00 (9) 1,3-butylene glycol 10.00 (10) Glycerin 5.00 (11) Carboxyvinyl polymer (1.0 wt% aqueous solution) 10.00 (12) Purified water (to make the total volume 100.00) (13) L-arginine 0.10 (14) Purified water 2.00 (15) Fermented product of Example 2 1.00 Manufacturing method: (1) to (5) are mixed and stirred at 80°C to dissolve (Phase A). (6) to (12) are mixed and stirred at 75°C to dissolve (Phase B). (13) and (14) are mixed at room temperature and stirred to dissolve (Phase C). While stirring Phase B with a homomixer, Phase A is added and emulsified, and then Phase C is added and stirred with a homomixer. Next, while stirring, the mixture is cooled to 40°C, and (15) is added and mixed uniformly.

[0055] [Example 5] Beauty serum (1) Triglycerin 15.00 (wt%) (2) Glycerin 2.00 (3) Dipropylene glycol 5.00 (4) Carboxyvinyl polymer 0.25 (5) Sodium hyaluronate 0.05 (6) Potassium hydroxide (10% by weight aqueous solution) 1.70 (7) Purified water (to make the total volume 100.00) (8) Decaglyceryl isostearate 0.50 (9) Squalane 1.00 (10) Propyl parahydroxybenzoate 0.05 (11) Fermented product of Example 1 1.50 Manufacturing method: (1) to (7) are mixed and stirred at 70°C until dissolved (Phase A). (8) to (10) are mixed and stirred at 70°C until dissolved (Phase B). Phase B is gradually added to Phase A and emulsified. Then, cool, add (11) at 40°C, and mix uniformly.

[0056] [Example 6] Cream (1) Squalane 10.0% (by weight) (2) Cetyl alcohol 5.0 (3) Glyceryl monostearate 2.0 (4) Polyoxyethylene (20E.O.) Sorbitan 2.0 Monolaurate (5) Xanthan gum 0.2 (6) 1,3-butylene glycol 6.0 (7) Pentylene glycol 4.0 (8) Glycerin 4.0 (9) Phenoxyethanol 0.5 (10) Fermented product of Example 2 1.5 (11) Purified water (to make the total volume 100.0) Manufacturing method: (1) to (4) are mixed and stirred at 70°C until dissolved (Phase A). (5) to (11) are mixed and stirred at 70°C until dissolved (Phase B). Phase A is gradually added to Phase B and emulsified. Then, the mixture is cooled.

[0057] [Example 7] Lotion (1) Fermented product of Example 1 2.00 (wt%) (2) Glycerin 5.00 (3) Polyethylene glycol 1500 2.00 (4) Polyoxyethylene (15E.O.) oleyl ether 2.00 (5) Ethanol 15.00 (6) Potassium hydroxide 0.03 (7) Methyl parahydroxybenzoate 0.10 (8) Purified water (to make the total volume 100.00) Preparation method: (1) to (3) and (6) are added to (8) and dissolved. (4) and (7) are dissolved in (5), and the solution is added to the above solution, homogenized, and filtered.

[0058] [Example 8] Oil-in-water emulsion ointment (1) White petrolatum 25.0 (wt%) (2) Stearyl alcohol 25.0 (3) Glycerin 12.0 (4) Sodium lauryl sulfate 1.0 (5) Methyl parahydroxybenzoate 0.1 (6) Purified water (to make the total volume 100.0) (7) Fermented product of Example 1 1.0 (8) Fermented product of Example 2 1.0 Manufacturing method: (1) to (4) are mixed, dissolved, and homogenized, and heated to 75°C (phase A). Meanwhile, (5) is dissolved in (6) and heated to 75°C (phase B). Phase A is added to phase B and emulsified, and after cooling, (7) and (8) are added and mixed at 40°C.

[0059] The cosmetics of Examples 3 to 6 and the topical skin preparations of Examples 7 and 8 contain either or both of the fermented products of Examples 1 and 2, which exhibit excellent tyrosinase inhibitory activity and radical scavenging activity, and have good whitening and antioxidant effects, and are effective for preventing or improving pigmentation such as age spots and freckles, preventing or improving skin aging such as wrinkles and sagging, and preventing or improving skin inflammation such as rough skin. [Industrial Applicability]

[0060] As described above in detail, the present invention provides a cosmetic composition having excellent whitening and antioxidant effects. This makes it possible to provide novel plant fermentation products that are useful as functional ingredients in food preparations and external skin preparations. Furthermore, the present invention can provide a cosmetic or topical skin preparation that exhibits good whitening and antioxidant effects and is effective for preventing or improving pigmentation such as age spots and freckles, preventing or improving skin aging such as wrinkles and sagging, and preventing or improving skin inflammation such as rough skin.

Claims

1. A tyrosinase inhibitor containing the leaves or stems of Chamaecrista nomame (Siebold) H. Ohashi, or a fermented product of the leaves and stems with a mixture of rice koji and a solvent.

2. The tyrosinase inhibitor according to claim 1, wherein the solvent is one or more selected from the group consisting of water, ethanol, isopropanol, propylene glycol, dipropylene glycol and pentylene glycol.

3. 3. The tyrosinase inhibitor according to claim 1 or 2, wherein the mixture of leaves or stems, or leaves and stems, rice koji, and solvent is a mixture of leaves or stems, or leaves and stems, rice koji, and solvent in a mixing weight ratio of 1:1:10 to 4:4:10 (leaves or stems, or leaves and stems, of Chamaecrista nomame (Siebold) H. Ohashi):rice koji:solvent).

4. A method for producing a tyrosinase inhibitor includes a step of mixing leaves or stems of Chamaecrista nomame (Siebold) H. Ohashi, or leaves and stems with rice koji, in a solvent and fermenting the mixture, a step of heat-treating the mixture after the step, and a step of recovering the liquid fermented product.

5. 5. The method according to claim 4, wherein the solvent used is at least one selected from the group consisting of water, ethanol, isopropanol, propylene glycol, dipropylene glycol, and pentylene glycol.

6. The method according to claim 4 or 5, wherein the leaves or stems, or the leaves and stems, of Chamaecrista nomame (Siebold) H. Ohashi, rice koji, and solvent are mixed in a weight ratio of 1:1:10 to 4:4:10 (leaves or stems, or the leaves and stems, of Chamaecrista nomame (Siebold) H. Ohashi):rice koji:solvent).

7. Use of the tyrosinase inhibitor according to any one of claims 1 to 3 in preventing or improving pigmentation.

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