Cosmetic composition containing fermented ingredients

Abstract

To provide: pear flower fermented malt with anti-aging (skin moisture retention, skin homeostasis (pH) retention, skin barrier enhancement, and skin wrinkle and resilience improvement) and prebiotic (beneficial skin microbe enhancement and harmful skin microbe inhibition) effects; and cosmetics with excellent anti-aging and prebiotic effects based on the pear flower fermented malt with skin moisture retention, skin homeostasis (pH) retention, skin barrier enhancement, skin wrinkle and resilience improvement, beneficial skin microbe enhancement, harmful skin microbe inhibition, skin whitening and skin sedative effects.SOLUTION: A cosmetic composition comprises pear flower fermented malt.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition containing fermented pear blossom koji, which has anti-aging (skin moisturizing, maintaining skin homeostasis (pH), strengthening the skin barrier, and improving skin wrinkles and elasticity) and / or prebiotic (promoting beneficial skin bacteria and suppressing harmful skin bacteria) effects. The composition can be provided as a cosmetic. [Background technology]

[0002] Koji is a traditional Korean alcohol fermenting agent. It is the enzyme source that breaks down and saccharifies the starch in the gelatinized materials (glutinous rice, non-glutinous rice, barley, wheat, corn, millet, foxtail millet, etc.) used as the main ingredients during the fermentation and aging of alcohol, and is an important raw material for alcohol fermentation.

[0003] Koji is made by kneading crushed wheat, rice, mung bean juice, and other ingredients, wrapping them in cloth, straw, or grass (pine needles), and then stomping them with feet or by placing them in a koji mold. The stomped mass is then arranged in a koji room, ondol, or storage shed, covered with straw or mugwort, and turned over evenly to prevent spoilage. The fermentation process allows the koji to grow, which can take as little as a week or as long as 40 days or more. When all the water evaporates due to the heat generated during fermentation, the koji will grow and the fermentation is complete. Two to three days before sake brewing, the fermented koji is cut into various sizes depending on its purpose and exposed to sunlight and dew day and night to sterilize, remove odors, and bleach. It is then used for sake brewing.

[0004] It is known that the metabolites of koji produced in this manner vary depending on the type of fermentation strain and the inoculation method (Choi JS, et al. 2012. Quality characteristics of wheat koji by storage conditions of liquid starters using Rhizopus oryzae N174. Korean J. Microbiol. Biotechnol. 40: 319-324. (Non-Patent Document 1)).

[0005] Recently, there have been various attempts to develop koji for uses other than alcoholic fermentation, such as as a cosmetic ingredient. However, koji produced using traditional methods has limited effectiveness, making it difficult to expect significant effects as a cosmetic ingredient.

[0006] Under these circumstances, the present inventors have made extensive efforts to improve the value of koji as a cosmetic ingredient. As a result, they have confirmed that koji fermented from pear blossoms has the effects of moisturizing the skin, maintaining skin homeostasis (pH), strengthening the skin barrier, improving skin wrinkles / elasticity, promoting beneficial skin bacteria, and / or inhibiting harmful skin bacteria, and have therefore been able to be used as a cosmetic ingredient with excellent anti-aging and prebiotic effects, thereby completing the present invention. [Prior art documents] [Non-patent literature]

[0007] [Non-Patent Document 1] Choi JS, et al.2012.Quality characteristics of wheat nuruks by storage conditions of liquid starters using Rhizopus oryzae N174.Korean J.Microbiol.Biotechnol.40: 319-324. Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a cosmetic composition containing pear blossom fermented koji.

[0009] Another object of the present invention is to provide a method for producing pear blossom fermented koji, which includes: a) placing rice dumplings on pear blossoms and arranging pear blossoms between and on the dumplings, followed by fermentation; b) removing mold from the surfaces of the fermented rice dumplings in step a) and drying the rice dumplings; and c) maturing the dried rice dumplings in step b), further comprising the step of preparing rice flour and producing rice dumplings before step a). [Means for solving the problem]

[0010] The present invention will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to different descriptions and embodiments. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Furthermore, the specific descriptions described below are not intended to limit the scope of the present invention.

[0011] One aspect of the present invention provides a cosmetic composition comprising pear blossom fermented koji.

[0012] In the present invention, "pear blossom fermented koji" means rice balls, i.e. koji, fermented on pear blossoms.

[0013] Specifically, the pear blossom fermented koji may be prepared by placing pear blossoms on rice flour rice balls, fermenting the rice balls, removing surface mold, and air-drying the rice balls, followed by ripening and powdering the rice balls, but is not limited thereto.

[0014] Unlike traditional koji production methods, which involve fermenting rice dough on pine needles or straw, the present invention is characterized by fermenting rice dough, i.e., rice balls, on pear blossoms. Fermenting rice balls on pear blossoms according to the present invention results in differences in fermentation characteristics, such as changes in the bacterial flora and protein content of the fermented product, compared to koji fermented using pine needles or straw. As a result, compared to koji produced using traditional methods (pine needles and straw), the present invention has the effects of moisturizing the skin, maintaining skin homeostasis (pH), strengthening the skin barrier, improving skin wrinkles and elasticity, promoting beneficial skin bacteria, and / or inhibiting harmful skin bacteria, providing excellent anti-aging and prebiotic effects, making it suitable for use as a cosmetic ingredient.

[0015] In the present invention, the pear flower fermented koji produced by the above-mentioned method for producing pear flower fermented koji can be named pear flower fermented koji because it is made from rice, and the above-mentioned pear flower fermented koji and pear flower fermented koji may be used together.

[0016] The pear flower fermented koji may be contained in the cosmetic composition in the form of, but is not particularly limited to, the pear flower fermented koji itself, a dried product thereof, an extract, a fermented liquor, a fraction thereof, etc. Specifically, the pear flower fermented koji may be contained in the cosmetic composition in the form of, but not limited to, the extract, the fermented liquor, a fraction thereof, etc.

[0017] The term "dried material" as used herein refers to a solid product obtained by drying the fermented pear blossom koji. The dried material may be in the form of a powder, but is not limited thereto. The drying method may be performed by a method commonly used in the art.

[0018] The term "extract" as used herein refers to a liquid component obtained by immersing a target substance in various solvents and then extracting it for a certain period of time at room temperature, low temperature, or elevated temperature, or a solid component obtained by removing the solvent from the liquid component. It can also be comprehensively interpreted to include not only the above-mentioned product, but also dilutions of the above-mentioned product, concentrates thereof, and crude and purified products thereof.

[0019] In the present invention, the extract may be an extract of pear blossom fermented koji. The extract may be obtained by extraction with water, a culture medium, or various organic solvents such as alcohol. The organic solvent used is not particularly limited as long as an extract can be obtained, but may specifically be water, a polar solvent, or a non-polar solvent. More specifically, it may be water, a culture medium, a lower alcohol having 1 to 6 carbon atoms (C1 to 6, for example, methanol, ethanol, propanol, butanol, etc.), or a mixture thereof.

[0020] The method for obtaining the extract is not particularly limited as long as it can obtain the extract of the pear flower fermented koji, and may be any method commonly used in the art. For example, methods that can be used include cold extraction, in which the pear flower fermented koji, its dried product, or a processed product thereof is immersed in the solvent and extracted at room temperature, hot extraction, ultrasonic extraction, and reflux extraction using a reflux condenser.

[0021] In the present invention, the extract may be obtained by extracting pear blossom fermented koji powder with a medium, water (purified water), or ethanol, and then filtering the extract, but is not limited thereto.

[0022] The term "fermentation broth" as used herein refers to a medium containing pear blossom fermented koji or a medium obtained by culturing a microorganism that produces a fermentation product in water, or a culture containing a microorganism cultured with the medium. The fermentation broth may be comprehensively interpreted to include, but is not limited to, the filtrate, dilution, concentrate, crude product, or purified product of the medium or culture.

[0023] In the present invention, the fermented liquid may be prepared by dissolving powder of fermented pear blossom koji in a medium or water, fermenting the mixture, and then filtering the suspended solids, but is not limited thereto.

[0024] The term "fraction" as used herein refers to a product obtained by fractionating a mixture containing various components to separate a specific component or a specific group of components. In the present invention, the fraction may be a fraction of a fermented koji extract from pear blossoms.

[0025] In the present invention, the fractionation method for obtaining the above fractions is not particularly limited as long as it can obtain a fraction of the pear blossom fermented koji extract, and may be a method commonly used in the art, such as solvent fractionation using various solvents, ultrafiltration fractionation using ultrafiltration membranes with a specific molecular weight cutoff, chromatographic fractionation using various chromatographies (designed for separation by size, charge, hydrophobicity, or affinity), or a combination thereof.

[0026] In the present invention, the type of fractionation solvent used to obtain the fraction is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the fractionation solvent include polar solvents such as water, distilled water, and alcohol; and non-polar solvents such as hexane, ethyl acetate, chloroform, and dichloromethane. These can be used alone or in combination. When an alcohol is used as the fractionation solvent, an alcohol having 1 to 4 carbon atoms (C1-4) can be used.

[0027] As described above, the pear blossom fermented koji of the present invention differs from koji produced by traditional fermentation methods (pine needles and straw) in terms of fermentation characteristics, such as changes in the bacterial flora and protein content of the fermented product. As a result, the pear blossom fermented koji has one or more of the following effects: i) skin moisturizing; ii) maintaining skin homeostasis; iii) strengthening the skin barrier; iv) improving skin wrinkles; v) improving skin elasticity; vi) promoting beneficial skin bacteria; vii) inhibiting harmful skin bacteria; viii) whitening skin; and ix) soothing skin, and therefore exhibits excellent anti-aging and prebiotic effects.

[0028] The maintenance of skin homeostasis in ii) above may be, but is not limited to, maintaining pH.

[0029] The above vi) beneficial skin bacteria may be Staphylococcus epidermidis, but is not limited thereto and may include any beneficial skin bacteria known in the art.

[0030] The harmful skin bacteria of vii) above may be Staphylococcus aureus, but is not limited thereto and may include all harmful skin bacteria known in the art.

[0031] The term "skin moisturizing" as used herein means increasing the moisture content of the skin and suppressing moisture loss, thereby increasing the feeling of moisture in the skin and maintaining a moist state.

[0032] The extract or fermentation liquor of the fermented pear blossom koji of the present invention increases the expression of AQP3 (Aquaporin 3), AQP1, HAS3 (Hyaluronan synthase 3), and HAS2, which are factors related to moisture regulation and skin moisturizing. Therefore, it was confirmed that the fermented pear blossom koji of the present invention itself, its dried product, extract, fermentation liquor, or a composition containing a fraction thereof can be used for skin moisturizing (Tables 1 and 2).

[0033] The term "AQP (Aquaporin)" refers to a membrane protein present in skin cell membranes that acts as a pathway for water transport between cells and regulates the amount and supply of water within and outside the cells. The term "HAS (Hyaluronan synthase)" refers to an enzyme involved in the synthesis of hyaluronic acid, which promotes the synthesis of hyaluronic acid, which helps moisturize the skin by absorbing 1,000 times its own molecular weight. Hyaluronic acid is a type of glycosaminoglycan, a chain-like polymeric polysaccharide composed of repeated chains of glucuronic acid and N-acetylglucosamine residues. It binds with large amounts of water to form a gel, which has high viscosity and elasticity. Hyaluronic acid is also a major component of the extracellular matrix and is known to be involved in water retention, maintenance of intercellular spacing, storage and diffusion of cell growth factors and nutrients, as well as cell division, differentiation, and migration.

[0034] The term "skin homeostasis" as used herein means maintaining a weakly acidic pH of approximately 5.5 to protect the skin from external infections, etc. The extract or fermentation broth of the fermented pear blossom koji of the present invention increases the expression of NHE1 (Na+ / H+ antiporter), a pH regulation-related factor. Therefore, it was confirmed that the fermented pear blossom koji itself, its dried product, extract, fermentation broth, or a composition containing a fraction thereof can be used to maintain skin homeostasis (Tables 3 and 4).

[0035] The term "NHE1 (Na / H antiporter)" refers to a protein that acts as a pathway for hydrogen ions and plays an essential role in acidification of the stratum corneum, i.e., pH regulation. Increasing NHE1 expression on the skin surface can regulate skin pH, which increases due to various reasons such as aging.

[0036] The term "skin barrier" as used herein refers to all functions of the skin, particularly the stratum corneum of the epidermis, which acts as a barrier layer between the skin and the outside, preventing moisture loss and controlling the entry and exit of external substances. The extract or fermentation broth of the fermented pear blossom koji of the present invention increases the expression of FLG (Filaggrin), a factor related to barrier strengthening. Therefore, it was confirmed that the fermented pear blossom koji itself, its dried product, extract, fermentation broth, or a composition containing a fraction thereof can be used for strengthening the skin barrier (Tables 5 and 6).

[0037] The above-mentioned "FLG (Filaggrin)" is a filament aggregating protein that plays a major role in forming a strong epidermal barrier by binding with keratin, and when decomposed into amino acids, it acts as a natural moisturizing factor (NMF) and is a factor that helps strengthen the skin barrier by supplying moisture to the skin barrier.

[0038] The terms "skin wrinkles" and "skin elasticity" used herein refer to the degree of skin sagging or loosening or the firmness of skin when pressed with a finger. Improvement of skin wrinkles or skin elasticity refers to reducing the degree of skin sagging or loosening, inhibiting or preventing the formation of wrinkles, or reducing existing wrinkles. This refers to maintaining skin elasticity by increasing the amount of elastin, collagen, or hyaluronic acid distributed in the intercellular spaces of the epidermis and the connective tissue of the dermis, thereby reducing the formation of wrinkles. "Collagen" refers to a protein composed of more than 1,000 amino acid molecules and rich in hydroxyproline. Collagen fibers, in which three collagen molecules are twisted into a triple helix, play a role in maintaining skin firmness and elasticity. Collagen is the main protein in all connective tissues, including skin, blood vessels, bones, teeth, and muscles, and is known to be involved in skin elasticity. The extract or fermentation broth of the fermented pear blossom koji of the present invention increases the expression of elastin (ELN), a factor related to elasticity improvement, and COL1A1 (Collagen type I), a type of collagen. Therefore, it was confirmed that the fermented pear blossom koji itself, its dried product, extract, fermentation broth, or compositions containing fractions thereof can be used to improve skin wrinkles or skin elasticity (Tables 7 and 8). Furthermore, it was confirmed that when fibroblasts were treated with the fermentation broth of pear blossom koji, collagen production increased in a concentration-dependent manner (Table 11).

[0039] The term "ELN (Elastin)" refers to a skin elasticity factor, which is a highly elastic protein present in the skin and acts as an elastic fiber together with collagen. The term "COL1A1 (Collagen type I)" refers to the most abundant collagen in the skin, which decreases in the skin due to aging and acts as a major cause of skin elasticity loss and wrinkles, and is useful for improving skin elasticity and wrinkles.

[0040] The term "beneficial skin bacteria" as used herein refers to a strain of bacteria that, among the normal skin flora, enhances skin defense by promoting skin regeneration, promotes skin regeneration by destroying (destroying) the cell membranes of harmful bacteria and inhibiting their growth, soothes the skin and strengthens the skin barrier by suppressing the expression of inflammatory factors, increases skin moisture and inhibits moisture loss, and slightly acidifies the skin pH to improve the pH environment, thereby helping to maintain skin homeostasis. The beneficial skin bacteria may be, for example, Staphylococcus epidermidis, but is not limited thereto.

[0041] The term "harmful skin bacteria" as used herein refers to bacteria that cause inflammatory reactions or acne on the skin. Examples of harmful skin bacteria include, but are not limited to, Staphylococcus aureus.

[0042] The fermented liquid of the pear blossom fermented koji of the present invention showed the effects of promoting Staphylococcus epidermidis and suppressing Staphylococcus aureus, confirming its prebiotic effect (Table 12).

[0043] The term "skin whitening" as used herein means not only lightening the skin tone by inhibiting the synthesis of melanin pigment, but also improving skin hyperpigmentation such as age spots and freckles caused by ultraviolet rays, hormones, or genetics.

[0044] It was confirmed that the fermented liquid of the pear blossom fermented koji of the present invention reduces the amount of melanin pigment present in melanocytes and has a whitening effect (Table 10).

[0045] The term "skin soothing" as used herein means to relieve or reduce inflammation or inflammation-induced itching, redness, pain, burning sensation, swelling, etc. In the present invention, the skin soothing may refer to a skin soothing effect due to the reduction or suppression of inflammation.

[0046] It was confirmed that the fermented liquid of the pear blossom fermented koji of the present invention exhibited the ability to inhibit NO production and had a skin soothing effect by reducing or suppressing inflammation (Table 9).

[0047] As described above, the pear blossom fermented koji of the present invention can be used in various ways to improve skin.

[0048] In the present invention, the cosmetic composition may be prepared in a dosage form selected from the group consisting of a solution, an ointment for external use, a cream, a foam, a nutritious lotion, a softening lotion, a pack, a softening lotion, a milky lotion, a makeup base, an essence, a soap, a liquid cleanser, a bath additive, a sunscreen cream, a sun oil, a suspension, an emulsion, a paste, a gel, a lotion, a powder, a soap, a surfactant-containing cleanser, an oil, a powder foundation, an emulsion foundation, a wax foundation, a patch, and a spray, but is not limited thereto.

[0049] In the present invention, the cosmetic composition may further contain one or more cosmetically acceptable carriers that are commonly incorporated into skin cosmetics, and may appropriately contain common ingredients such as oils, water, surfactants, moisturizers, lower alcohols, thickeners, chelating agents, pigments, preservatives, fragrances, etc., but is not limited thereto.

[0050] The cosmetically acceptable carrier contained in the cosmetic composition of the present invention varies depending on the formulation of the cosmetic composition.

[0051] When the dosage form of the present invention is an ointment, paste, cream, or gel, the carrier component may be, but is not limited to, animal oil, vegetable oil, wax, paraffin, starch, tragacanth, cellulose derivatives, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide, etc. These may be used alone or in combination of two or more.

[0052] When the dosage form of the present invention is a powder or spray, carrier components such as lactose, talc, silica, aluminum hydroxide, calcium silicate, polyamide powder, etc. may be used, and in particular, when the dosage form is a spray, a propellant such as chlorofluorohydrocarbon, propane / butane, or dimethyl ether may be further included, but is not limited to these. These may be used alone or in combination.

[0053] When the dosage form of the present invention is a solution or oil suspension, a solvent, solubilizer, or oil suspension agent may be used as a carrier component, such as, but not limited to, water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butyl glycol oil, cottonseed oil, peanut oil, corn germ oil, olive oil, castor oil, sesame oil, glycerol aliphatic esters, polyethylene glycol, or sorbitan fatty acid esters. These may be used alone or in combination of two or more.

[0054] When the dosage form of the present invention is a suspension, the carrier components may include, but are not limited to, liquid diluents such as water, ethanol, or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol esters, and polyoxyethylene sorbitan esters, microcrystalline cellulose, aluminum metahydroxide, bentonite, agar, or tragacanth, which may be used alone or in combination.

[0055] When the dosage form of the present invention is a soap, the carrier component may be, but is not limited to, alkali metal salts of fatty acids, fatty acid hemiester salts, fatty acid protein hydrolysates, isethionates, lanolin derivatives, fatty alcohols, vegetable oils, glycerol, sugars, etc. These may be used alone or in combination of two or more.

[0056] The cosmetic composition of the present invention may contain at least one selected from the group consisting of fermented pear blossom koji, its dried product, extract, fermented liquid, and fractions in an amount of 0.0005 to 90 wt % (w / w) based on the total weight of the composition, specifically, 0.001 to 50 wt % (w / w), but is not limited thereto.

[0057] All ingredients described in the present invention preferably do not exceed the maximum use values ​​specified in the Cosmetic Safety Standards Regulations (Korea Regulations) and Cosmetic Safety Technical Standards (China Regulations).

[0058] Another aspect of the present invention provides a method for producing pear blossom fermented koji.

[0059] Specifically, the method may include: a) placing rice dumplings on pear blossoms, arranging pear blossoms between and on the dumplings, and then fermenting the dumplings; b) removing mold from the surfaces of the rice dumplings fermented in step a) and drying the rice dumplings; and c) maturing the dried rice dumplings in step b).

[0060] The method may further include, before step a), a step of preparing rice flour and making rice balls.

[0061] Specifically, the rice dumplings may be produced by adding water to rice flour and kneading the mixture. The ratio of rice flour to water is not particularly limited as long as rice dumplings can be produced, but may be added at a ratio of 10:1 to 10:9 (w / w), specifically 10:7 to 10:2 (w / w), and more specifically 10:3 to 10:4 (w / w).

[0062] In one embodiment of the present invention, rice flour and water were added in a ratio of 10:3.5 (w / w).

[0063] After adding rice flour and water in the aforementioned ratio, rice balls can be made by kneading the mixture into balls the size of ping-pong balls, pressing the mixture into balls so that there are no air pockets inside.

[0064] The step a) may include placing rice dumplings on pear blossoms, arranging pear blossoms between and on the dumplings, and then fermenting the dumplings.

[0065] Specifically, pear blossoms may be laid out, rice dumplings may be placed on top of the pear blossoms so that they do not stick together, pear blossoms may be placed between the dumplings, and the top of the dumplings may also be covered with pear blossoms, and then the dumplings may be fermented.

[0066] The fermentation may be carried out at a temperature of 28 to 32°C and a humidity of 80 to 98% for 1 to 3 days.

[0067] In one embodiment of the present invention, the fermentation was carried out at a temperature of 30° C. and a humidity of 90% for 2 days.

[0068] After the fermentation, when the pear blossoms have wilted, more pear blossoms can be added between and on top of the rice dumplings.

[0069] The above method may further comprise a step of fermenting the rice dumplings after step a).

[0070] Specifically, the fermentation may be carried out at a temperature of 28 to 35°C and a humidity of 60 to 98% for 10 to 20 days, or may be carried out while adjusting the temperature and humidity differently for each period.

[0071] More specifically, the fermentation may be carried out at a temperature of 28 to 32°C and a humidity of 80 to 98% for 1 to 3 days, at a temperature of 31 to 35°C and a humidity of 60 to 70% for 3 to 5 days, and at a temperature of 31 to 35°C and a humidity of 55 to 65% for 5 to 9 days.

[0072] In one embodiment of the present invention, fermentation was carried out for 15 days under the following conditions. - 1~2 days: Temperature 30℃, humidity 90% - 3~6 days: Temperature 33℃, humidity 65% - 7~15 days: Temperature 33℃, Humidity 60%

[0073] The step b) may include removing mold on the surface of the rice dumplings fermented in the step a) and drying the rice dumplings.

[0074] The drying may be natural drying at a temperature of 21 to 27°C for 3 to 10 days, specifically at 23 to 25°C for 7 days, but is not limited thereto.

[0075] In one embodiment of the present invention, the sample was naturally dried at a temperature of 21 to 27° C. and a humidity of 50% or less for 7 days.

[0076] The step c) may include a step of ripening the rice balls dried in the step b).

[0077] The aging can be carried out for 1 to 3 weeks, specifically 2 weeks (14 days), but is not limited thereto.

[0078] In addition, the method may further include, before step c), removing the outer skin of the rice dumplings dried in step b) and dividing them into 1 / 2 to 1 / 4 size, but is not limited thereto.

[0079] The method may further include, but is not limited to, a step of powdering the aged rice dumplings after step c).

[0080] As described above, the pear blossom fermented koji produced by the above method has one or more of the following effects: i) skin moisturizing; ii) maintaining skin homeostasis; ii) strengthening the skin barrier; iv) reducing skin wrinkles; v) improving skin elasticity; vi) promoting beneficial skin bacteria; vii) inhibiting harmful skin bacteria; viii) whitening the skin; and ix) soothing the skin. It also has excellent anti-aging and prebiotic effects and can be used in cosmetics with excellent anti-aging and prebiotic effects. [Effects of the Invention]

[0081] The pear blossom fermented koji of the present invention has the effects of moisturizing the skin, maintaining skin homeostasis (pH), strengthening the skin barrier, improving skin wrinkles and elasticity, promoting beneficial skin bacteria, inhibiting harmful skin bacteria, whitening the skin, and soothing the skin, and can be provided as a cosmetic with excellent anti-aging and prebiotic effects. DETAILED DESCRIPTION OF THE INVENTION

[0082] The present invention will be described in more detail below with reference to examples. However, these examples are merely for illustrative purposes and are not intended to limit the scope of the present invention, and will be apparent to those skilled in the art.

[0083] Production Example 1. Production of traditional (pine needle, straw) fermented pear flower koji and pear flower fermented pear flower koji 35g of water was added to 100g of rice flour (rice flour:water = 10:3.5), and the mixture was pressed into balls the size of ping-pong balls, ensuring there was no air inside, and kneaded to form rice balls. For comparison, rice balls were placed on pine needles or straw for traditional fermentation. To ferment the pear blossoms of the present invention, pear blossoms were placed on top of the rice balls, ensuring they did not stick together, and pear blossoms were placed between the balls, which were then covered with pear blossoms. This was then fermented for two days at a temperature of 30°C and humidity of 90%. After fermentation, more pear blossoms were added as the pear blossoms wilted.

[0084] Then, the temperature and humidity were adjusted as follows and fermentation was carried out for 15 days. - 1~2 days: Temperature 30℃, humidity 90% - 3~6 days: Temperature 33℃, humidity 65% - 7~15 days: Temperature 33℃, Humidity 60%

[0085] After fermentation as described above, the mold on the surface was removed and the dumplings were again air-dried for 7 days at room temperature (23-25°C) and humidity below 50%. The outer skins of the dumplings were removed to obtain fermented yellow dumplings. These were then cut into halves or quarters and aged at room temperature (23-25°C) and humidity below 50% for 2 weeks, after which they were crushed and powdered to produce pear blossom koji.

[0086] Production Example 2: Production of traditional (pine needles, straw) fermented pear flower koji and pear flower fermented pear flower koji extract 0.5 g of pear flower koji powder fermented with pine needles, straw, or pear flowers in Preparation Example 1 was dissolved in 100 ml of water (purified water) to extract, and the suspended matter was subjected to primary filtration using a piping bag, followed by vacuum filtration using a 0.22 μm filter to produce a pear flower koji extract.

[0087] Production Example 3: Production of traditional (pine needles, straw) fermented pear flower koji and pear flower fermented pear flower koji fermented liquid 0.5 g of pear flower koji powder fermented with pine needles, straw, or pear flowers in Preparation Example 1 was dissolved in 100 ml of purified water and extracted, and fermented at 30°C and 200 rpm for 4 days. After that, the suspended matter was subjected to primary filtration using a piping bag, and then filtered under reduced pressure using a 0.22 μm filter to produce a pear flower koji fermentation liquid.

[0088] Experimental Example 1. Confirmation of activity on moisture regulation and skin moisturizing-related factors 1-1. Extract of pear flower koji produced by fermenting pear blossoms The pear flower koji extract prepared by fermenting pear blossoms in Preparation Example 2 was applied to skin cells, and the expression of factors related to moisture regulation and skin moisturizing was evaluated at the mRNA level. The group not treated with the koji extract served as the control group.

[0089] Specifically, skin cells (epidermal or dermal cells) were placed at 3 or 1 × 10 5 After seeding at 100 cells / well, the skin cells were treated with koji extract or koji fermentation solution at 0.1% (v / v) for 24 hours. Cell RNA was then isolated, cDNA was synthesized, and real-time PCR (RT) was performed using TaqMan probes to evaluate the expression of AQP3 (Aquaporin 3) and HAS3 (Hyaluronan synthase 3), which are factors related to moisture regulation and skin hydration. The results are shown in Table 1. The fold increase values ​​for each factor in Table 1 below represent the fold increase compared to the control (untreated) group (n=3).

[0090] [Table 1]

[0091] As shown in Table 1 above, when the extract of pear flower koji fermented from pear blossoms was applied to skin cells, it promoted the expression of AQP3, which helps regulate moisture and moisturize the skin, by 1.21 times and HAS3 by 1.28 times compared to the control group (untreated group), demonstrating superior skin moisturizing effects compared to the control group (untreated group).

[0092] 1-2. Fermented liquid of pear flower koji made by fermenting pine needles, straw, or pear flower The fermented liquid of pear blossom koji prepared by fermenting pine needles and straw in Preparation Example 3 or pear blossom koji was applied to skin cells at a concentration of 0.1% (v / v), and the expression levels of AQP1 (Aquaporin 1), HAS2 (Hyaluronansynthase 2), and HAS3, which are factors related to moisture regulation and skin moisturization, were evaluated at the mRNA level in the same manner as in Example 1-1, and the results are shown in Table 2. The group not treated with the koji fermented liquid served as the control group.

[0093] In Table 2 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0094] [Table 2]

[0095] As shown in Table 2 above, when applied to skin cells, the pear flower koji fermentation liquid, which is made from fermented pear blossoms, promoted the expression of AQP1, which helps regulate moisture and moisturize the skin, by 1.29 times, HAS2 by 1.74 times, and HAS3 by 1.46 times compared to the control (untreated group), demonstrating superior skin moisturizing effects compared to the control (untreated group).In addition, it significantly promoted the expression of AQP1, HAS2, and HAS3 compared to the pear flower koji fermentation liquid made from pine needles, demonstrating superior skin moisturizing effects.

[0096] Experimental Example 2: Confirmation of activity against pH regulation-related factors 2-1. Extract of pear flower koji produced by fermenting pear blossoms The pear flower koji extract prepared by fermenting pear blossoms in Preparation Example 2 was applied to skin cells at a concentration of 0.1% (v / v), and the expression level of NHE1 (Na+ / H+ antiporter), a pH regulation-related factor, was evaluated at the mRNA level in the same manner as in Example 1-1, and the results are shown in Table 3. The group not treated with the koji extract served as the control group.

[0097] In Table 3 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0098] [Table 3]

[0099] As shown in Table 3 above, when applied to skin cells, pear flower koji extract fermented from pear blossoms promoted the expression of NHE1, which helps regulate pH, by 1.11 times compared to the control group (untreated group), demonstrating superior skin pH regulation effect compared to the control group (untreated group).

[0100] 2-2. Fermented liquid of pear flower koji made by fermenting pine needles, straw, or pear flower The fermented liquid of pear blossom koji prepared by fermenting pine needles and straw in Preparation Example 3 or pear blossom koji in Preparation Example 3 was applied to skin cells at a concentration of 0.1% (v / v), and the expression level of NHE1, a pH regulation-related factor, was evaluated at the mRNA level in the same manner as in Example 2-1, and the results are shown in Table 4. The group not treated with the koji fermented liquid was used as the control group.

[0101] In Table 4 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0102] [Table 4]

[0103] As shown in Table 4 above, when applied to skin cells, the pear flower koji fermentation liquid fermented with pear blossoms promoted the expression of NHE1, which helps regulate pH, by 1.61 times compared to the control (untreated group). This not only demonstrated a superior skin pH regulation effect compared to the control (untreated group), but also significantly promoted the expression of NHE1 compared to the pear flower koji fermentation liquid fermented with pine needles, demonstrating its superior skin pH regulation effect.

[0104] Experimental Example 3: Confirmation of activity against barrier strengthening-related factors 3-1. Extract of pear flower koji produced by fermenting pear blossoms The pear flower koji extract prepared by fermenting pear flowers in Preparation Example 2 was applied to skin cells at a concentration of 0.1% (v / v), and the expression level of FLG (Filaggrin), a factor related to barrier strengthening, was evaluated at the mRNA level in the same manner as in Example 1-1, and the results are shown in Table 5. The group not treated with the koji extract served as the control group.

[0105] In Table 5 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0106] [Table 5]

[0107] As shown in Table 5 above, when applied to skin cells, pear flower koji extract fermented from pear blossoms promoted the expression of FLG, which helps strengthen the skin barrier, by 1.14 times compared to the control group (untreated group), demonstrating that the skin barrier strengthening effect was superior to that of the control group (untreated group).

[0108] 3-2. Fermented liquid of pear flower koji made by fermenting pine needles, straw, or pear blossoms The fermented pine needles, straw, or pear blossom koji fermented solution prepared by fermenting pear blossoms in Preparation Example 3 was applied to skin cells at a concentration of 0.1% (v / v), and the expression level of FLG, a barrier strengthening-related factor, was evaluated at the mRNA level in the same manner as in Example 2-1, and the results are shown in Table 6. The group not treated with the koji fermented solution served as the control group.

[0109] In Table 6 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0110] [Table 6]

[0111] As shown in Table 6 above, when applied to skin cells, pear flower koji fermentation liquid fermented with pear flowers promoted the expression of FLG, which helps strengthen the skin barrier, compared to the control group (untreated group), demonstrating a superior skin barrier strengthening effect compared to the control group (untreated group). Not only that, pear flower koji fermentation liquid fermented with pine needles significantly promoted the expression of FLG, demonstrating an excellent skin barrier strengthening effect.

[0112] Experimental Example 4: Confirmation of activity against factors related to elasticity improvement 4-1. Extract of pear flower koji made by fermenting pear blossoms The pear flower koji extract prepared by fermenting pear blossoms in Preparation Example 2 was applied to skin cells at a concentration of 0.1% (v / v), and the expression levels of ELN (Elastin) and COL1A1 (Collagen type I), which are factors related to improving elasticity, were evaluated at the mRNA level in the same manner as in Example 1-1, and the results are shown in Table 7. The group not treated with the koji extract served as the control group.

[0113] In Table 7 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0114] [Table 7]

[0115] As shown in Table 7 above, the pear flower koji extract fermented from pear blossoms promoted the expression of ELN, which helps improve elasticity, by 2.56 times and the expression of COL1A1 by 1.29 times when applied to skin cells compared to the control group (untreated group), demonstrating superior effects on improving skin wrinkles and skin elasticity compared to the control group (untreated group).

[0116] 4-2. Fermented liquid of pear flower koji made by fermenting pine needles, straw, or pear flower The fermented liquid of pear blossom koji prepared by fermenting pine needles and straw in Preparation Example 3 or pear blossoms was applied to skin cells at a concentration of 0.1% (v / v), and the expression level of COL1A1, a factor related to skin elasticity, was evaluated at the mRNA level in the same manner as in Example 2-1, and the results are shown in Table 8. The group not treated with the koji fermented liquid served as the control group.

[0117] In Table 8 below, the fold increase value for each factor means the fold increase compared to the control group (untreated group) (n=3).

[0118] [Table 8]

[0119] As shown in Table 8 above, when applied to skin cells, the pear flower koji fermentation liquid fermented with pear blossoms promoted the expression of COL1A1, which helps improve elasticity, by 1.43 times compared to the control (untreated group). Not only was the skin elasticity-improving effect superior to the control (untreated group), but it also significantly promoted the expression of COL1A1 compared to the pear flower koji fermentation liquid fermented with pine needles, demonstrating its excellent effect in improving skin wrinkles and skin elasticity.

[0120] The results of Experiments 1 to 4 above show that the pear flower koji extract or fermented liquid fermented with pear flowers promotes the expression of factors related to skin moisturizing, pH regulation, barrier strengthening, and elasticity improvement compared to the untreated group or the pear flower koji extract or fermented liquid fermented with pine needles, thereby showing significantly superior effects on skin moisturizing, pH regulation, barrier strengthening, and wrinkle / elasticity improvement, as well as anti-aging effects.

[0121] Experimental Example 5. Confirmation of anti-inflammatory effect The degree of inhibition of nitric oxide (NO) production by the fermented liquid of pear flower koji prepared by fermenting pine needles and straw or pear flower in Preparation Example 3 was confirmed at the protein level, and the anti-inflammatory effect was confirmed.

[0122] Specifically, fermented broths of pear flower koji (produced by fermenting pine needles, straw, or pear flower) were diluted to different concentrations (0.05, 0.1, 0.5, and 1% v / v) and pretreated with Raw264.7 macrophage cells for 30 minutes. Then, they were treated with 2 mg / ml lipopolysaccharide (LPS). After culturing the LPS-treated cells for 24 hours, their inhibitory effect on NO production was assessed using an NO quantification kit as follows, and the results are shown in Table 9. A positive control was 40 mg / ml L-NMMA1 (NOS inhibitor NG-methyl-L-arginine).

[0123] NO production inhibitory capacity (%) = {1 - (NO production amount with sample addition / NO production amount without sample addition)} x 100

[0124] [Table 9]

[0125] As shown in Table 9, when macrophages were treated with pear flower fermentation liquid, the inhibitory effect on the production of NO, an inflammatory factor, increased in a concentration-dependent manner, demonstrating a skin soothing effect due to the reduction or suppression of inflammation. However, the inhibitory effect on NO production was not observed in the pear flower fermentation liquid fermented with pine needles.

[0126] Experimental Example 6: Confirmation of whitening effect The extent to which the amount of melanin pigment present in melanocytes is reduced by treatment with the fermented liquid of pear flower koji prepared by fermenting pine needles, straw, or pear flower in Preparation Example 3 was confirmed at the protein level.

[0127] Specifically, the fermented liquids of pear flower koji, prepared by fermenting pine needles, straw, or pear flower, were diluted to different concentrations (0.1% and 1% v / v) and applied to B16f10 melanocytes. After 72 hours of incubation, melanin was quantified. The melanin content was calculated as a percentage of total protein, with the DMEM control (serum-free Dulbecco's Modified Eagle's Medium) set at 100%. The results are shown in Table 10. 200 ppm of arbutin was used as a positive control.

[0128] [Table 10]

[0129] As shown in Table 10, when melanocytes were treated with the fermented pear flower koji broth from pear blossoms, the amount of melanin produced decreased in a concentration-dependent manner. However, the fermented pear flower koji broth from pine needles did not show any effect in reducing the amount of melanin produced.

[0130] Experimental Example 7. Confirmation of the effect of promoting synthesis of wrinkle and elasticity components The extent to which collagen synthesis, a wrinkle-reducing and elastic component, is promoted by treatment with the fermented liquid of pear blossom koji prepared by fermenting pine needles and straw or pear blossoms in Preparation Example 3 was confirmed at the protein level.

[0131] Specifically, pear flower koji fermentation liquids prepared by fermenting pine needles, straw, or pear blossoms were diluted to different concentrations (0.01% and 0.05% v / v), treated with human fibroblasts, and cultured for 48 hours. The collagen synthesis efficacy was evaluated using a procollagen type I C-peptide (PIP) EIA kit (Takara). Collagen synthesis efficacy was calculated based on the control (serum-free DMEM) as 100%, and is shown in Table 11 below. Transforming growth factor-β (TGF-β) at 10 ng / ml was used as a positive control.

[0132] [Table 11]

[0133] As shown in Table 11, when fibroblasts were treated with the fermented pear flower koji broth from pear blossoms, collagen production increased in a concentration-dependent manner. However, the fermented pear flower koji broth from pine needles did not show any effect on collagen production.

[0134] Experimental Example 8: Confirmation of prebiotic effects The effects of treatment with the fermented liquid of pear flower koji produced by fermenting pine needles and straw or pear flower in Preparation Example 3 on promoting beneficial bacteria and inhibiting harmful bacteria were evaluated. Specifically, the absorbance of the liquid culture medium for Staphylococcus epidermidis and Staphylococcus aureus strains was measured 3-4 times at 600 nm before and 15 hours after treatment with koji fermentation liquid produced by fermenting pine needles, straw, or pear blossoms, and the average values ​​were normalized and shown in Table 12. The control group was a group that was not treated with koji fermentation liquid.

[0135] Measured value = (Measured value - Initial value) / Initial value Increase / decrease (%) = (measured value - control group) / control group * 100

[0136] [Table 12]

[0137] As shown in Table 12, the treatment of pear blossom koji fermentation liquid showed beneficial bacteria promotion and harmful bacteria inhibition, confirming the prebiotic effect.

[0138] From the results of the above examples, it can be seen that the pear flower koji extract or fermented broth fermented from pear blossoms according to the present invention has significantly superior effects in moisturizing skin, regulating pH, strengthening the barrier, and improving elasticity compared to the untreated group or the pear flower koji extract or fermented broth fermented from pine needles, and has anti-aging effects. In particular, the pear flower koji fermented broth fermented from pear blossoms not only has the above-mentioned anti-aging effects, but also has anti-inflammatory, whitening, collagen synthesis, and prebiotic effects that promote beneficial skin bacteria and suppress harmful skin bacteria, making it suitable for use as a cosmetic composition for improving skin condition.

[0139] From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are merely illustrative and not limiting. The scope of the present invention should be interpreted as including within the meaning and scope of the claims below, and all modifications and variations derived from the equivalent concepts thereof, rather than the above detailed description.

Claims

1. A cosmetic composition containing pear blossom fermented koji, wherein the pear blossom fermented koji comprises at least one selected from the group consisting of rice koji itself fermented with pear blossoms, its dried product, extract, fermented liquid and fractionated product.

2. 2. The cosmetic composition according to claim 1, wherein the pear blossom fermented koji contains at least one selected from the group consisting of an extract, a fermented liquid, and a fraction thereof.

3. The cosmetic composition according to claim 1, wherein the cosmetic composition has one or more of the following effects: i) skin moisturization; ii) skin homeostasis (pH) maintenance; iii) skin barrier strengthening; iv) Skin wrinkle improvement; v) Improving skin elasticity; vi) Promotion of beneficial skin bacteria; vii) Suppression of harmful skin bacteria; viii) skin whitening; and ix) Skin soothing.

4. The cosmetic composition according to claim 3, wherein the maintenance of skin homeostasis in ii) above is pH maintenance.

5. 4. The cosmetic composition according to claim 3, wherein the beneficial skin bacteria of vi) above is Staphylococcus epidermidis.

6. 4. The cosmetic composition according to claim 3, wherein the harmful skin bacteria of vii) above is Staphylococcus aureus.

7. a) placing rice dumplings on pear blossoms, arranging pear blossoms between and on the dumplings, and then fermenting; b) removing mold from the surface of the rice balls fermented in step a) above and drying the rice balls; and c) a step of ripening the dried rice dumplings of step b); The method for producing pear blossom fermented koji further comprises the step of preparing rice flour and making rice balls before the step a).

8. 8. The method according to claim 7, wherein the fermentation in step a) is carried out at a temperature of 28-32°C and a humidity of 80-98% for 1-3 days.

9. The method of claim 7, further comprising the step of adding pear blossoms and further fermenting the rice dumplings after step a).

10. The method according to claim 9, wherein the fermentation is carried out at a temperature of 28 to 35°C and a humidity of 60 to 98% for 10 to 20 days.

11. The method according to claim 10, wherein the fermentation is carried out at a temperature of 28-32°C and a humidity of 80-98% for 1-3 days, at a temperature of 31-35°C and a humidity of 60-70% for 3-5 days, and at a temperature of 31-35°C and a humidity of 55-65% for 5-9 days.

12. The method according to claim 7, wherein the drying in step b) is carried out at a temperature of 21 to 27°C for 3 to 10 days.

13. The method according to claim 7, wherein the maturation in step c) is performed for 1 to 3 weeks.

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