KR102293879B1 - Cosmetic composition comprising mixed fermented products of ester compounds and the method for preparing the same - Google Patents
Cosmetic composition comprising mixed fermented products of ester compounds and the method for preparing the same Download PDFInfo
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- KR102293879B1 KR102293879B1 KR1020190092665A KR20190092665A KR102293879B1 KR 102293879 B1 KR102293879 B1 KR 102293879B1 KR 1020190092665 A KR1020190092665 A KR 1020190092665A KR 20190092665 A KR20190092665 A KR 20190092665A KR 102293879 B1 KR102293879 B1 KR 102293879B1
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- Prior art keywords
- oil
- butter
- vegetable
- alcohol
- fatty alcohol
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- 239000008159 sesame oil Substances 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/34—Alcohols
- A61K8/342—Alcohols having more than seven atoms in an unbroken chain
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/59—Mixtures
- A61K2800/592—Mixtures of compounds complementing their respective functions
- A61K2800/5922—At least two compounds being classified in the same subclass of A61K8/18
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Dermatology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Emergency Medicine (AREA)
- Cosmetics (AREA)
Abstract
에스터 화합물의 혼합 발효물을 포함하는 화장료 조성물 및 이의 제조방법에 관한 것이다.It relates to a cosmetic composition comprising a mixed fermented product of an ester compound and a method for preparing the same.
Description
에스터 화합물의 혼합 발효물을 포함하는 화장료 조성물 및 이의 제조방법에 관한 것이다.It relates to a cosmetic composition comprising a mixed fermented product of an ester compound and a method for preparing the same.
피부 보습 및 유연화 효과를 부여하기 위해 화장료 성분으로 식물성 오일이나 탄화수소계 오일을 사용하고 있다. 최근에는 피부 자극 및 트러블에 대한 문제로 인하여, 합성 탄화수소 및 에스테르계 오일보다는 자연계의 식물에서 얻어지는 식물성 오일로 지향하고 있다. 그러나, 식물성 오일을 다량 사용할 경우, 느린 흡수감, 끈적임, 번들거림 등의 부정적인 효과를 주는 단점이 있고, 이러한 식물성 오일의 단점을 보완하기 위해 발효 오일을 사용할 수 있다. 발효 오일은 미생물에 의해 발효되어 필수 지방산 및 유리지방산의 함량이 일반 오일에 비하여 현저히 높아 피부 흡수력과 보습력이 좋지만, 리놀렌산, 올레인산 등 불포화 지방산을 많이 함유하고 있어 산화적 스트레스와 변색에 민감한 문제가 있다. Vegetable oils or hydrocarbon oils are used as cosmetic ingredients to provide skin moisturizing and softening effects. Recently, due to the problem of skin irritation and trouble, it is directed to vegetable oils obtained from natural plants rather than synthetic hydrocarbons and ester oils. However, when a large amount of vegetable oil is used, there is a disadvantage of giving negative effects such as slow absorption, stickiness, and shine, and fermented oil can be used to compensate for the disadvantages of the vegetable oil. Fermented oil is fermented by microorganisms and has a significantly higher content of essential fatty acids and free fatty acids compared to general oils, so it has good skin absorption and moisturizing power. .
발효 식물성 오일 및 이를 포함하는 조성물에 관하여 한국 공개특허 제100-2013-0023162호를 통해 개시된 바 있으나, 상기 기술에는 유리지방산 및 산가를 높임으로써 유화안정성과 사용감 및 향미 개선 효과가 있는 식물성 발효 오일 제조하는 방법을 제시하였다. 그러나, 불포화지방산은 불안정한 화학적 성질 때문에 오일이 쉽게 산패되어 형성된 과산화물(Peroxide) 및 자유라디칼(Free radicals)의 영향으로 인하여 산화안정성을 감소시켜, 불쾌한 냄새 및 피부자극을 일으킬 수 있는 단점을 지니고 있다.Fermented vegetable oil and a composition comprising the same have been disclosed through Korean Patent Application Laid-Open No. 100-2013-0023162, but in the above technology, the production of fermented vegetable oil having emulsion stability, usability and flavor improvement effect by increasing free fatty acids and acid values method was presented. However, unsaturated fatty acids have disadvantages that can cause unpleasant odor and skin irritation by reducing oxidation stability due to the influence of peroxides and free radicals, which are formed when the oil is easily rancid due to its unstable chemical properties.
또한, 종래의 오일을 포함하는 화장료 조성물은 다른 물질과의 혼화를 위하여 일반적으로 유화제, 계면활성제 등의 첨가물을 사용하고 있다. 이러한 첨가물들은 피부 장벽의 파괴를 촉진시켜 화장료 조성물에 포함되어 있는 다른 화학 첨가물 등을 피부 속으로 침투시킬 수 있으며, 이로 인하여 피부 독성이 야기되고, 피부를 건조하게 하여 노화를 촉진시킬 수 있다는 단점이 있다.In addition, in the conventional cosmetic composition containing oil, additives such as emulsifiers and surfactants are generally used for mixing with other substances. These additives promote the destruction of the skin barrier and allow other chemical additives contained in the cosmetic composition to penetrate into the skin, thereby causing skin toxicity and drying the skin to accelerate aging. have.
이러한 배경 하에, 본 발명자들은 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효한 발효 오일을 포함함으로써 발효 후 조성에서 당지질과 같은 유용한 발효 대산산물의 양이 증가하고, 현저히 개선된 유화 안정성, 피부 흡수력, 항산화 효과, 항염증 효과, 피부 보습력을 나타냄을 확인하여 본 발명을 완성하였다.Under this background, the present inventors have found that by including fermented oil mixed with vegetable oil, vegetable butter or fatty alcohol, the amount of useful fermentation products such as glycolipids in the composition after fermentation is increased, and emulsion stability, skin absorption, and The present invention was completed by confirming that it exhibits antioxidant effect, anti-inflammatory effect, and skin moisturizing power.
일 양상은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 2종 이상의 혼합 발효물을 포함하는 화장료 조성물을 제공하는 것이다.One aspect is to provide a cosmetic composition comprising a mixed fermented product of two or more selected from the group consisting of vegetable oil, vegetable butter and fatty alcohol.
다른 양상은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 2종 이상의 혼합 발효물을 제조하는 방법을 제공하는 것이다.Another aspect is to provide a method for preparing a mixed fermentation product of two or more selected from the group consisting of vegetable oil, vegetable butter and fatty alcohol.
일 양상은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 2종 이상의 혼합 발효물을 포함하는 화장료 조성물을 제공한다. 예를 들어, 상기 혼합 발효물은 식물성 오일 및 식물성 버터의 혼합 발효물, 식물성 오일 및 지방 알코올의 혼합 발효물, 식물성 버터 및 지방 알코올의 혼합 발효물 또는 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효물일 수 있다.One aspect provides a cosmetic composition comprising a mixed fermented product of two or more selected from the group consisting of vegetable oil, vegetable butter, and fatty alcohol. For example, the mixed fermented product may be a mixed fermented product of vegetable oil and vegetable butter, a mixed fermented product of vegetable oil and fatty alcohol, a mixed fermented product of vegetable butter and fatty alcohol, or a mixed fermented product of vegetable oil, vegetable butter and fatty alcohol It could be water.
본 명세서에서 용어, "식물성 오일"은 식물의 과실 또는 종자로부터 압착법과 증류법 등으로 얻어지는 오일을 의미하는 것으로, 예를 들어, 상기 식물성 오일은 코코넛 오일(Coconut oil), 동백 오일(Camellia japonica seed oil), 녹차씨 오일(Camellia sinensis seed oil), 유차씨 오일(Camellia oleifera seed oil), 카놀라유(Canola oil), 올리브(olive) 오일, 포도씨 오일, 대두유(Soybean oil), 로즈힙 오일, 마카다미아넛 오일, 메도우폼씨 오일(Meadowfoam seed oil), 보리지 오일, 면실유, 미강유, 살구씨유, 옥수수 오일(Corn oil), 팜 오일, 팜커넬 오일, 피마자 오일, 해바라기씨 오일(Sunflower oil), 헤이즐넛 오일, 호호바 오일, 아보카도 오일, 호두 오일(Walnut oil), 낙화생유(Peanut oil), 아르간 오일 및 이들의 수(water) 첨가 오일 등일 수 있다.As used herein, the term "vegetable oil" refers to an oil obtained from the fruit or seed of a plant by a pressing method and a distillation method, for example, the vegetable oil is coconut oil (Coconut oil), camellia oil (Camellia japonica seed oil) ), green tea seed oil (Camellia sinensis seed oil), camellia oleifera seed oil, canola oil, olive oil, grape seed oil, soybean oil, rosehip oil, macadamia nut oil, Meadowfoam seed oil, borage oil, cottonseed oil, rice bran oil, apricot seed oil, corn oil, palm oil, palm kernel oil, castor oil, sunflower oil, hazelnut oil, It may be jojoba oil, avocado oil, walnut oil, peanut oil, argan oil, and water-added oil thereof.
본 명세서에서 용어, "식물성 버터"는 식물의 과실 또는 종자의 지방 추출물 또는 식물성 유지를 이용하여 만든 버터를 의미하는 것으로, 예를 들어, 상기 식물성 버터는 시어버터(Shea Butter), 코코아버터(Cocoa Butter), 피스타치오 버터(Pistachio Butter), 아보카도 버터(Avocado Butter), 망고 버터(Mango Butter), 콩 버터(Soy Butter), 아몬드 버터(Almond Butter), 올리브 버터(Olive Butter), 쿠푸아수 버터(Cupuacu Butter), 호호바 버터(Jojoba Butter), 마카다미아 씨 버터(Macadamia Seed Butter), 살구 버터(Apricot Butter), 포도 씨 버터(Grape Seed Butter) 또는 코쿰 버터(Kokum Butter)일 수 있다.As used herein, the term "vegetable butter" refers to a butter made using a fat extract or vegetable oil of a fruit or seed of a plant, for example, the vegetable butter is Shea Butter, Cocoa Butter (Cocoa) Butter), Pistachio Butter, Avocado Butter, Mango Butter, Soy Butter, Almond Butter, Olive Butter, Cupuacu Butter), Jojoba Butter, Macadamia Seed Butter, Apricot Butter, Grape Seed Butter or Kokum Butter.
본 명세서에서 용어, "지방 알코올"은 일반적으로 고분자량의 곧은-사슬 제1급 알코올을 의미하는 것으로, 긴-사슬 알코올(long-chain alcohol)과 혼용될 수 있다. 예를 들어, 상기 지방 알코올은 스테아릴 알코올, 세틸 알코올, 세테아릴 알코올, 미리스틸 알코올, 카프릴릭 알코올, 라우릴 알코올, 데실 알코올, 및 올레일 알코올 등일 수 있다.As used herein, the term "fatty alcohol" generally refers to a high molecular weight straight-chain primary alcohol, and may be used interchangeably with a long-chain alcohol. For example, the fatty alcohol may be stearyl alcohol, cetyl alcohol, cetearyl alcohol, myristyl alcohol, caprylic alcohol, lauryl alcohol, decyl alcohol, and oleyl alcohol.
본 명세서에서, 용어 "발효"는 미생물이 자신이 가지고 있는 효소를 이용해 유기물을 분해 시키는 과정을 의미한다. 상기 발효는 통상적인 발효 방법에 의해 이루어질 수 있고, 예를 들어, 자연발효, 균발효 및 염장발효로 이루어진 군에서 선택되는 하나 이상의 방법으로 이루어질 수 있다. 구체적으로, 일반적으로 발효에 이용되는 미생물에 의해 이루어질 수 있고, 비병원성 미생물, 효모 또는 건조 효모에 의해 이루어질 수 있다. 상기 발효는 예를 들어, 캔디다 봄비콜라(Candida bombicola)를 이용하여 수행될 수 있다.As used herein, the term “fermentation” refers to a process in which microorganisms decompose organic matter using their own enzymes. The fermentation may be made by a conventional fermentation method, for example, it may be made by one or more methods selected from the group consisting of natural fermentation, bacterial fermentation, and salt fermentation. Specifically, it may be made by a microorganism generally used for fermentation, and may be made by a non-pathogenic microorganism, yeast or dry yeast. The fermentation may be performed using, for example, Candida bombicola.
상기 화장료 조성물은 유화 안정성 개선 효과를 나타낼 수 있다. 일 구체예에서, 식물성 오일, 식물성 버터 및 지방 알코올로부터 이루어진 군으로부터 선택된 2종 이상의 혼합 발효물은 식물성 오일의 단독 발효물과 비교하여 증가된 유화활성을 나타내며, 시간이 경과함에 따라, 더욱 증가된 유화활성을 나타냄을 확인하였다. The cosmetic composition may exhibit an effect of improving emulsion stability. In one embodiment, the mixed fermented product of two or more types selected from the group consisting of vegetable oil, vegetable butter, and fatty alcohol exhibits increased emulsification activity compared to a single fermented product of vegetable oil, and with time, It was confirmed that it exhibits emulsifying activity.
상기 화장료 조성물은 오일 성분의 피부 흡수력 증가 효과를 나타낼 수 있다. 일 구체예에서, 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효물은 식물성 오일 단독의 발효물과 비교하여 현저히 증가된 피부 흡수력을 나타냄을 확인하였다.The cosmetic composition may exhibit the effect of increasing the skin absorption of the oil component. In one embodiment, it was confirmed that the mixed fermented product of vegetable oil, vegetable butter and fatty alcohol exhibited significantly increased skin absorption compared to the fermented product of vegetable oil alone.
상기 화장료 조성물은 항산화 효과를 나타낼 수 있다. 상기 “항산화 효과”란 산화를 억제하는 모든 작용을 의미하는 것으로, 인체는 산화촉진물질(prooxidant)과 산화억제물질(antioxidant)이 균형을 이루고 있으나 여러 가지 요인들에 의하여 이런 균형상태가 불균형을 이루게 되고 산화촉진 쪽으로 기울게 되면, 산화적 스트레스(oxidative stress)가 유발되어 잠재적인 세포 손상 및 병리적 질환을 일으키게 된다. 일 구체예에서, 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효물은 식물성 오일의 단독 발효물과 비교하여 현저히 증가된 항산화 효과를 나타냄을 확인하였다.The cosmetic composition may exhibit an antioxidant effect. The above “antioxidant effect” means all the actions that inhibit oxidation, and although prooxidants and antioxidants are in balance in the human body, this balance can be unbalanced by various factors. And when it leans toward the promotion of oxidation, oxidative stress is induced, causing potential cell damage and pathological diseases. In one embodiment, it was confirmed that the mixed fermented product of vegetable oil, vegetable butter and fatty alcohol exhibited significantly increased antioxidant effect compared to the single fermented product of vegetable oil.
상기 화장료 조성물은 항염증 효과를 나타낼 수 있다. 상기 항염증 효과란 염증을 억제하는 작용을 의미하는 것으로, 상기 염증은 피부염(dermatitis)일 수 있다. 상기 피부염은 습진성 피부염을 말한다. 습진(eczema)이란 급성기에는 가려움을 동반하는 수포(vesicle, 작은 물집), 홍반(erythema, 피부의 적색 변화), 부종 등이 나타나고, 만성기에는 부종과 수포는 감소되는 반면에 태선화(lichniscation, 건조하고 딱딱해진 피부로 인해서 피부에 정상적으로 존재하는 손금 등의 선이 더 뚜렷해지는 것), 인설(scale), 피부색의 변화 등이 형성되는 피부질환이다. 상기 피부염은 예를 들어, 접촉성 피부염(contact dermatitis), 아토피 피부염(atopic dermatitis), 및 지루성 피부염(seborrheic dermatitis)이다. 일 구체예에서, 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효물은 식물성 오일의 단독 발효물과 비교하여 현저히 증가된 항산화 효과를 나타냄을 확인하였다. The cosmetic composition may exhibit an anti-inflammatory effect. The anti-inflammatory effect means an action of inhibiting inflammation, and the inflammation may be dermatitis. The dermatitis refers to eczematous dermatitis. Eczema is an acute phase accompanied by itching vesicles (small blisters), erythema (red change of the skin), and edema. It is a skin disease in which lines such as palms, which normally exist on the skin become more distinct due to hardened skin), scale, and changes in skin color. The dermatitis is, for example, contact dermatitis, atopic dermatitis, and seborrheic dermatitis. In one embodiment, it was confirmed that the mixed fermented product of vegetable oil, vegetable butter and fatty alcohol exhibited significantly increased antioxidant effect compared to the single fermented product of vegetable oil.
상기 화장료 조성물은 피부 보습 효과를 나타낼 수 있다. 상기 "피부 보습"이란 피부에 수분감을 증가시켜주고, 촉촉한 상태를 유지시키는 것을 의미한다. 피부 보습 효과는 피부의 주름개선, 탄력도 증가에 도움을 줄 수 있다. 일 구체예에서, 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효물을 포함한 화장료 조성물 식물성 오일 단독의 발효물을 포함한 화장료 조성물과 비교하여 현저히 증가된 피부 보습력을 나타냄을 확인하였다.The cosmetic composition may exhibit a skin moisturizing effect. The "skin moisturizing" means to increase the feeling of moisture in the skin and to maintain a moist state. The skin moisturizing effect can help improve skin wrinkles and increase elasticity. In one embodiment, it was confirmed that a cosmetic composition comprising a mixed fermented product of vegetable oil, vegetable butter, and fatty alcohol exhibited significantly increased skin moisturizing power compared to a cosmetic composition including a fermented product of vegetable oil alone.
상기 화장료 조성물은 필요에 따라 계면활성제, 산화방지제, 방부제, pH 조절제, 보습제, 윤활제 등의 성분을 더 첨가할 수 있다. 또한, 상기 화장료 조성물은 피부에 필수 영양소를 보조적으로 제공할 수 있는 물질을 추가로 포함할 수 있다. 상기 화장료 조성물은 천연향, 화장품향, 또는 식물 추출물이 포함되지만 이들에 국한되지 않는 보조제를 함유할 수 있다. The cosmetic composition may further add components such as surfactants, antioxidants, preservatives, pH adjusters, humectants, and lubricants as necessary. In addition, the cosmetic composition may further include a substance capable of providing essential nutrients to the skin auxiliary. The cosmetic composition may contain adjuvants including, but not limited to, natural fragrance, cosmetic fragrance, or plant extract.
상기 화장료 조성물은 당업계에서 통상적으로 제조되는 어떠한 제형으로도 제조될 수 있으며, 예를 들면, 용액, 유탁액, 현탁액, 페이스트, 크림, 로션, 겔, 파우더, 스프레이, 계면활성제-함유 클린징, 오일, 비누, 액체 세정료, 입욕제, 파운데이션, 메이크업베이스, 에센스, 화장수, 폼, 팩, 유연수, 선 스크린 크림, 선오일 등의 제형으로 제조될 수 있고, 바람직하게는 피부외용연고, 유연화장수, 영양화장수, 영양크림, 마사지크림, 에센스, 팩, 에멀젼 또는 오일젤의 제형으로 제조될 수 있는데, 이때, 사용되는 담체는 화장품의 제형에 따라 선택적으로 사용될 수 있다. 예를 들어, 연고, 페이스트, 크림 또는 젤 형태의 화장품을 제조할 경우에는, 담체 성분으로서 왁스, 파라핀, 전분, 트라칸트, 셀룰로오스 유도체, 폴리에틸렌 글리콜, 실리콘, 벤토나이트, 실리카, 탈크, 산화 아연 등을 단독으로 또는 조합하여 사용할 수 있고; 파우더 또는 스프레이 형태의 화장품을 제조할 경우에는, 담체 성분으로서 락토스, 탈크, 실리카, 알루미늄 히드록사이드, 칼슘 실케이트, 폴리아미드 파우더, 클로로플루오로하이드로카본, 프로판/부탄, 디메틸 에테르 등을 단독으로 또는 조합하여 사용할 수 있으며; 용액 또는 유탁액 형태의 화장품을 제조할 경우에는, 담체 성분으로서 물, 에탄올, 이소프로판올, 에틸 카보네이트, 에틸 아세테이트, 벤질 알코올, 벤질 벤조에이트, 프로필렌 글리콜, 1,3-부틸글리콜 오일, 목화씨 오일, 땅콩 오일, 옥수수 배종 오일, 올리브 오일, 피마자 오일, 참깨 오일, 글리세롤 지방족 에스테르, 폴리에틸렌 글리콜 또는 소르비탄의 지방산 에스테르 등을 단독으로 또는 조합하여 사용할 수 있고; 현탁액 형태의 화장품을 제조할 경우에는, 담체 성분으로서 물, 에탄올 또는 프로필렌 글리콜, 에톡실화 이소스테아릴 알코올, 폴리옥시에틸렌 소르비톨 에스테르, 폴리옥시에틸렌 소르비탄 에스테르, 미소결정성 셀룰로오스, 알루미늄 메타하이드록시드, 벤토나이트, 아가, 트라칸트 등을 단독으로 또는 조합하여 사용할 수 있으며; 화장비누 형태의 화장품을 제조할 경우에는, 담체 성분으로서 지방산의 알칼리 금속 염, 지방산 헤미에스테르 염, 지방산 단백질 히드롤리제이트, 이세티오네이트, 라놀린 유도체, 지방족 알코올, 식물성 유, 글리세롤, 당 등을 단독으로 또는 조합하여 사용할 수 있다.The cosmetic composition may be prepared in any formulation conventionally prepared in the art, for example, a solution, emulsion, suspension, paste, cream, lotion, gel, powder, spray, surfactant-containing cleansing, oil , soap, liquid detergent, bath agent, foundation, makeup base, essence, lotion, foam, pack, soft water, sunscreen cream, sun oil, etc. It can be prepared in the form of lotion, nourishing cream, massage cream, essence, pack, emulsion or oil gel, in this case, the carrier used may be selectively used according to the formulation of the cosmetic. For example, when manufacturing cosmetics in the form of ointments, pastes, creams or gels, wax, paraffin, starch, tracanth, cellulose derivatives, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide, etc. are used as carrier components. may be used alone or in combination; In the case of manufacturing cosmetics in powder or spray form, lactose, talc, silica, aluminum hydroxide, calcium silicate, polyamide powder, chlorofluorohydrocarbon, propane/butane, dimethyl ether, etc. are used alone as carrier components. or in combination; When preparing a cosmetic product in the form of a solution or emulsion, as a carrier component, 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 fatty ester, fatty acid ester of polyethylene glycol or sorbitan, etc. may be used alone or in combination; In the case of manufacturing a cosmetic in the form of a suspension, as a carrier component, water, ethanol or propylene glycol, ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester, polyoxyethylene sorbitan ester, microcrystalline cellulose, aluminum metahydroxide , bentonite, agar, tracanth and the like may be used alone or in combination; When manufacturing cosmetics in the form of cosmetic soap, alkali metal salts of fatty acids, fatty acid hemiester salts, fatty acid protein hydrolysates, isethionate, lanolin derivatives, aliphatic alcohols, vegetable oils, glycerol, sugar, etc. are used as carrier components. They may be used alone or in combination.
다른 양상은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 2종 이상의 혼합 발효물을 제조하는 방법을 제공한다.Another aspect provides a method for preparing a mixed fermentation product of two or more selected from the group consisting of vegetable oil, vegetable butter and fatty alcohol.
상기 식물성 오일, 식물성 버터, 지방 알코올, 발효 등에 대해서는 상기한 바와 같다.The vegetable oil, vegetable butter, fatty alcohol, fermentation, etc. are as described above.
상기 방법은 상기 방법은 상기 방법은 1차 발효 배지에서 미생물을 배양하는 1차 발효 단계, 상기 1차 발효 배양액을 첨가한 2차 발효 배지에서 미생물을 배양하는 2차 발효 단계, 및 상기 2차 발효 배양액으로부터 혼합 발효물을 정제하는 단계를 포함할 수 있다.In the method, the method is a primary fermentation step of culturing microorganisms in a primary fermentation medium, a secondary fermentation step of culturing microorganisms in a secondary fermentation medium to which the primary fermentation broth is added, and the secondary fermentation It may include purifying the mixed fermented product from the culture medium.
상기 1차 발효 배지 및 2차 발효 배지 각각은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 1종 이상을 포함하는 것이고, 상기 1차 발효 배지 및 2차 발효 배지의 조성은 서로 상이한 것일 수 있다. 예를 들어, 상기 1차 발효 배지는 지방 알코올을 포함하고, 상기 2차 발효 배지는 식물성 오일, 식물성 버터 또는 이들의 조합을 포함하는 것이거나; 상기 1차 발효 배지는 식물성 오일, 식물성 버터 또는 이들의 조합을 포함하고, 상기 2차 발효 배지는 지방 알코올을 포함하는 것일 수 있다.Each of the primary fermentation medium and the secondary fermentation medium may include at least one selected from the group consisting of vegetable oil, vegetable butter and fatty alcohol, and the composition of the primary fermentation medium and the secondary fermentation medium may be different from each other. have. For example, the primary fermentation medium comprises fatty alcohol and the secondary fermentation medium comprises vegetable oil, vegetable butter, or a combination thereof; The primary fermentation medium may include vegetable oil, vegetable butter, or a combination thereof, and the secondary fermentation medium may include fatty alcohol.
상기 식물성 오일은 상기 1차 발효 배지 또는 2차 발효 배지에 400 내지 1000 g/L, 예를 들어, 450 내지 950 g/L, 예를 들어, 500 내지 900 g/L, 예를 들어 550 내지 850 g/L로 포함될 수 있다.The vegetable oil is 400 to 1000 g/L, for example 450 to 950 g/L, for example 500 to 900 g/L, for example 550 to 850, in the primary or secondary fermentation medium. may be included in g/L.
상기 식물성 버터는 상기 1차 발효 배지 또는 2차 발효 배지에 1 내지 500 g/L, 예를 들어, 1 내지 400 g/L, 예를 들어, 1 내지 300 g/L, 예를 들어 1 내지 200 g/L로 포함될 수 있다.The vegetable butter is 1 to 500 g/L, for example 1 to 400 g/L, for example 1 to 300 g/L, for example 1-200 g/L, in the primary fermentation medium or the secondary fermentation medium. may be included in g/L.
상기 지방 알코올은 상기 1차 발효 배지 또는 2차 발효 배지에 1 내지 600 g/L, 예를 들어, 1 내지 500 g/L, 예를 들어, 1 내지 400 g/L, 예를 들어 1 내지 300 g/L로 포함될 수 있다.The fatty alcohol is 1 to 600 g/L, for example 1 to 500 g/L, for example 1 to 400 g/L, for example 1 to 300, in the primary fermentation medium or secondary fermentation medium. may be included in g/L.
일 양상에 따른 식물성 오일, 식물성 지방 및 지방 알코올로 이루어진 군으로부터 선택된 하나 이상의 혼합 발효물은 발효 후 조성에 있어 당지질과 같은 유용한 발효 대사 산물의 생산량이 현저히 증가되고, 유화 안정성, 피부 흡수력, 항산화, 항염증, 피부 보습력에 있어서 현저히 개선된 효과를 나타낼 수 있다.One or more mixed fermented products selected from the group consisting of vegetable oils, vegetable fats and fatty alcohols according to an aspect significantly increase the production of useful fermentation metabolites such as glycolipids in composition after fermentation, emulsion stability, skin absorption, antioxidant, It can exhibit a remarkably improved effect in anti-inflammatory and skin moisturizing power.
도 1은 식물성 오일, 식물성 지방 및 지방 알코올로 이루어진 군으로부터 선택된 하나 이상의 혼합 발효물의 발효 후 조성 변화를 나타낸 도면이다.
도 2는 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 유화 안정성 개선 효과를 육안으로 확인한 도면이다.
도 3은 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 유화 안정성 개선 효과를 광학 현미경을 이용하여 확인한 도면이다.
도 4는 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 피부 흡수력 증가 효과를 확인한 도면이다.
도 5는 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항산화 효과를 확인한 DPPH 분석 결과를 나타낸 도면이다.
도 6은 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항염증 효과를 확인한 NO assay 결과를 나타낸 도면이다.
도 7은 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 피부 보습력 증가 효과를 확인한 도면이다.1 is a view showing the composition change after fermentation of one or more mixed fermented products selected from the group consisting of vegetable oil, vegetable fat and fatty alcohol.
2 is a view visually confirming the effect of improving emulsion stability according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol.
3 is a view confirming the effect of improving emulsion stability according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol using an optical microscope.
4 is a view confirming the effect of increasing skin absorption according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol.
5 is a view showing the results of DPPH analysis confirming the antioxidant effect according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol.
6 is a view showing the NO assay result confirming the anti-inflammatory effect according to the mixed fermentation of vegetable oil, vegetable butter and fatty alcohol.
7 is a view confirming the effect of increasing skin moisturizing power according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol.
이하 실시예를 통하여 보다 상세하게 설명한다. 그러나, 이들 실시예는 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, it will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실시예 1. 에스터 혼합 발효물의 제조Example 1. Preparation of Ester Mixed Fermented Product
식물성 오일, 식물성 지방 및 지방 알코올로 이루어진 군으로부터 선택된 하나 이상의 혼합 발효물인 실시예 1 내지 4을 제조하였다. 발효 배지 조성에 식물성 오일, 식물성 지방 및 지방 알코올을 모두 포함하지 않고, 일반적으로 사용되는 배지 조성에서 발효시킨 비교예 1을 제조하였다.Examples 1 to 4, which are at least one mixed fermentation product selected from the group consisting of vegetable oil, vegetable fat and fatty alcohol, were prepared. Comparative Example 1 was prepared in which the fermentation medium composition did not contain any vegetable oil, vegetable fat, and fatty alcohol, and fermented in a commonly used medium composition.
구체적으로, 상기 표 1에 나타낸 1차 발효 배지 조성에 효모인 캔디다 봄비콜라 Y36(Candida bombicola Y36) 균주를 접종하고, 25℃, 300 rpm 및 1 vvm 조건 하에 48시간 동안 배양하였다. 이후, 상기 1차 발효된 배양액을 상기 표 2에 나타낸 2차 발효 배지 조성에 접종한 후, 1차 발효와 동일한 조건 하에 96시간 동안 2차 발효를 진행하였다. 발효 종료 후, 배지층과 오일층을 분리하여 오일층을 획득하였다. 분리된 오일층에 실리카 겔을 이용하여 잔존하는 수분을 제거한 후, 비교예 1, 및 실시예 1 내지 4의 발효물을 제조하였다. Specifically, the yeast Candida bombicola Y36 strain was inoculated into the primary fermentation medium composition shown in Table 1, and cultured for 48 hours at 25° C., 300 rpm and 1 vvm conditions. Thereafter, the primary fermented culture medium was inoculated into the secondary fermentation medium composition shown in Table 2, and secondary fermentation was performed for 96 hours under the same conditions as the primary fermentation. After completion of the fermentation, the medium layer and the oil layer were separated to obtain an oil layer. After removing moisture remaining in the separated oil layer using silica gel, fermented products of Comparative Example 1 and Examples 1 to 4 were prepared.
실험예 1. 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 당지질 생성량 비교Experimental Example 1. Comparison of glycolipid production according to mixed fermentation of vegetable oil, vegetable butter and fatty alcohol
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 당지질 생성량을 비교하기 위해, 상기 비교예 1 및 실시예 1 내지 4의 발효 후 발효물의 조성을 TLC(Thin layer chromatography)분석법으로 확인하였다. 구체적으로, 각각의 비교예 및 실시예로 획득된 발효물을 에틸 아세테이트로 1:9 내지 5:5로 희석하여 준비하였다. 실리카 TLC에 각 희석된 샘플을 적하하여, 가장 분리능이 우수하였던 전개용매 조건(클로로폼 : 메탄올 : 아세톤 : 아세트산 = 10 : 1 : 0.3 : 0.1)으로 챔버에서 전개하였다. 전개가 끝난 TLC는 꺼내어 말린 후 10% 황산에 1~2초간 재빠르게 담그고 꺼내어 잘 말려주었다. 이후, 핫 플레이트(hot plate)를 이용하여 120℃ 조건에서 발색이 될 때까지 열을 가해주었다.In order to compare the amount of glycolipid production according to the mixed fermentation of vegetable oil, vegetable butter and fatty alcohol, the composition of the fermented products after fermentation of Comparative Examples 1 and 1 to 4 was confirmed by TLC (Thin layer chromatography) analysis. Specifically, the fermented products obtained in Comparative Examples and Examples were prepared by diluting 1:9 to 5:5 with ethyl acetate. Each diluted sample was added dropwise to the silica TLC and developed in the chamber under the developing solvent conditions (chloroform: methanol: acetone: acetic acid = 10: 1: 0.3: 0.1) that had the best resolution. After completion of development, the TLC was taken out and dried, quickly immersed in 10% sulfuric acid for 1-2 seconds, and then removed and dried well. Thereafter, using a hot plate, heat was applied at 120° C. until color development was achieved.
그 결과, 도 1에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하지 않고, 일반적으로 사용되는 발효 조건에서 발효된 경우(비교예 1), 발효 후 중성지방의 조성에 있어 큰 변화를 나타내지 않았다. 이와 달리, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효한 경우(실시예 1 내지 3) 1차 발효 배지에 포함된 기질에 따라, 최종 발효 후 중성지방의 조성에 있어 변화를 나타내었다. 특히, 1차 발효 배지 및 2차 발효 배지에 식물성 오일, 식물성 버터 및 지방 알코올을 모두 혼합 발효한 경우(실시예 4), 발효 후 중성지방의 조성에 있어, 당지질과 같은 유용한 발효 대사산물의 생산량이 유의적으로 증가됨을 확인하였다.As a result, as shown in FIG. 1, when fermented under commonly used fermentation conditions without including vegetable oil, vegetable butter and fatty alcohol (Comparative Example 1), a large change in the composition of triglycerides after fermentation did not show In contrast, when mixed fermentation of vegetable oil, vegetable butter, or fatty alcohol (Examples 1 to 3) showed a change in the composition of triglycerides after final fermentation, depending on the substrate included in the primary fermentation medium. In particular, when all of vegetable oil, vegetable butter and fatty alcohol are mixed and fermented in the primary fermentation medium and secondary fermentation medium (Example 4), the production of useful fermentation metabolites such as glycolipids in the composition of triglycerides after fermentation It was confirmed that this significantly increased.
상기 결과로부터, 식물성 오일, 식물성 버터 및 지방 알코올을 혼합 발효함으로써, 발효 초기에 당지질을 원활하게 생산할 수 있고, 2차 발효시 투입된 중성지방의 식물성 오일 및 버터의 섭취를 용이하게 하여, 당지질과 같은 발효 대사산물의 생산을 더욱 유도하게 됨을 확인할 수 있다. 즉, 식물성 오일, 식물성 버터 및 지방 알코올을 혼합 발효시키는 경우, 발효의 효율을 상승시키고 오일의 조성 변화를 크게 유도할 수 있음을 확인할 수 있다.From the above results, by mixing and fermenting vegetable oil, vegetable butter, and fatty alcohol, glycolipids can be smoothly produced at the initial stage of fermentation, and by facilitating the intake of vegetable oil and butter of neutral fats input during secondary fermentation, such as glycolipids It can be seen that it further induces the production of fermentation metabolites. That is, it can be confirmed that, when the vegetable oil, vegetable butter, and fatty alcohol are mixed and fermented, the efficiency of the fermentation can be increased and a change in the composition of the oil can be greatly induced.
또한, 배지층과 오일층의 중량비 1:1인 기존의 일반적으로 사용되던 발효 조건에서 벗어나, 배지층과 오일층 중량비 1:9로 발효가 가능하므로, 발효 단위당 생산성을 현저히 향상시킬 수 있다. 또한, 발효 종료 후 오일 수득 과정 중 오일층과 배지층을 분리하는 단계를 단축하거나 생략할 수 있으므로 작업 시간을 단축 및 생산 효율을 크게 증가 할 수 있다.In addition, since it is possible to ferment at a weight ratio of the medium layer and the oil layer of 1:9, out of the conventional fermentation conditions in which the weight ratio of the medium layer and the oil layer is 1:1, it is possible to significantly improve the productivity per fermentation unit. In addition, since the step of separating the oil layer and the medium layer during the oil harvesting process after completion of the fermentation can be shortened or omitted, the working time can be shortened and the production efficiency can be greatly increased.
실험예 2. 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 유화 안정성 개선 효과 확인Experimental Example 2. Effect of improving emulsion stability by mixing fermentation of vegetable oil, vegetable butter and fatty alcohol
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 유화 안정성 개선 효과를 확인하기 위해, 상기 비교예 1 및 실시예 1 내지 4의 발효 오일의 시간에 따른 유화 활성을 확인하였다. In order to confirm the effect of improving emulsion stability according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol, the emulsification activity of the fermented oils of Comparative Examples 1 and 1 to 4 according to time was confirmed.
구체적으로, 발효 후 오일의 유화활성을 분석하기 위하여 발효 오일과 증류수를 1:1 (v/v) 로 혼합한 후 1분간 강하게 교반하여 유화시키고, 정치하여 유화액의 하층을 30분, 60분, 120분 시기에 채취하여 분광광도계(genesis 150, Thermo)를 이용하여 660nm에서 흡광도를 측정하였다. 하기 표 3은 비교예 1 및 실시예 1 내지 4의 발효 오일의 유화 활성을 확인한 OD600 값을 나타낸 것이다.Specifically, in order to analyze the emulsification activity of the oil after fermentation, the fermented oil and distilled water were mixed at a ratio of 1:1 (v/v), stirred vigorously for 1 minute to emulsify, and left to stand to wash the lower layer of the emulsion for 30 minutes, 60 minutes, The absorbance was measured at 660 nm using a spectrophotometer (genesis 150, Thermo) after collecting it at 120 minutes. Table 3 below shows the OD 600 values confirming the emulsification activity of the fermented oils of Comparative Example 1 and Examples 1 to 4.
그 결과, 상기 표 3 및 도 2에 나타낸 바와 같이, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효한 실시예 1 내지 3의 발효 오일은, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효하지 않은 비교예 1의 발효 오일과 비교하여, 30분 경과 후에는 약 3배, 60분 경과 후에는 약 4배, 120분 경과 후에는 약 5배 증가된 유화 활성을 나타내었다. 특히, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일은 비교예 1의 발효 오일과 비교하여 30분 경과 후에는 약 4배, 60분 경과 후에는 약 6배, 120분 경과 후에는 약 7배 더욱 증가된 유화 활성을 나타내었다.As a result, as shown in Table 3 and FIG. 2, the fermented oils of Examples 1 to 3 in which vegetable oil, vegetable butter or fatty alcohol were mixed and fermented were compared without mixed fermentation of vegetable oil, vegetable butter or fatty alcohol. Compared to the fermented oil of Example 1, after 30 minutes, about 3 times, after 60 minutes, about 4 times, and after 120 minutes, about 5 times increased emulsification activity. In particular, the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, was about 4 times after 30 minutes, and about 6 times after 60 minutes, compared to the fermented oil of Comparative Example 1. , exhibited an emulsification activity that was further increased by about 7 times after 120 minutes.
또한, 발효 오일과 증류수를 1:1 (v/v) 로 혼합하여 교반한 직후에 유화액의 중간부를 채취하여, 광학 현미경(BX53F2, Olympus)을 이용하여 400배로 관찰하였다. In addition, the fermented oil and distilled water were mixed at a ratio of 1:1 (v/v) and immediately after stirring, the middle part of the emulsion was collected and observed at 400 times using an optical microscope (BX53F2, Olympus).
그 결과, 도 3에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일은 이들을 혼합 발효하지 않은 비교예 1의 발효 오일과 비교하여, 5 마이크론 이하의 균일한 입자를 가짐을 확인하였다.As a result, as shown in FIG. 3 , the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, was 5 microns or less compared to the fermented oil of Comparative Example 1 in which these were not mixed and fermented. It was confirmed that it has uniform particles of
상기 결과로부터, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효함으로써, 유화 활성이 현저히 증가되고, 특히, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효 하는 경우에는 시간이 경과된 후에도 높은 유화 활성을 유지할 수 있음을 확인할 수 있다.From the above results, by mixing and fermenting vegetable oil, vegetable butter or fatty alcohol, the emulsification activity is significantly increased, and in particular, in the case of mixed fermentation including all of vegetable oil, vegetable butter and fatty alcohol, high emulsification even after time elapses It can be confirmed that the activity can be maintained.
실험예 3. 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 피부 흡수력 확인Experimental Example 3. Confirmation of skin absorption according to mixed fermentation of vegetable oil, vegetable butter and fatty alcohol
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 피부의 오일 흡수력을 비교하기 위해, 상기 비교예 1 및 실시예 4의 발효 오일을 피부에 도포한 후 흡수되는 발효 오일의 양을 확인하였다. In order to compare the oil absorption power of the skin according to the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol, the amount of fermented oil absorbed after applying the fermented oils of Comparative Examples 1 and 4 to the skin was checked.
구체적으로, 각 발효 오일을 손등에 각 100ul 도포 후 1분간 롤링하여 흡수 스킨 뒤 기름종이로 가볍게 두드리며 손등에 잔존하는 오일의 정도를 관찰하였다. 기름종이가 검게 나타날수록 피부에 흡수되지 않고, 도포된 피부에 잔존하는 오일이 많은 것을 의미한다. Specifically, each 100ul of each fermented oil was applied to the back of the hand, rolled for 1 minute, and the amount of oil remaining on the back of the hand was observed by tapping lightly with oil paper behind the absorbent skin. The darker the oily paper appears, the more oil it is not absorbed into the skin and remains on the applied skin.
그 결과, 도 4에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일은 이들을 혼합 발효하지 않은 비교예 1의 발효 오일과 비교하여, 육안으로 확인될 정도로 현저히 증가된 피부 흡수력을 나타냄을 확인하였다.As a result, as shown in FIG. 4, the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, compared with the fermented oil of Comparative Example 1 in which they were not mixed and fermented, was visually confirmed It was confirmed that it exhibited a significantly increased skin absorption power.
상기 결과로부터, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효함으로써, 발효 오일의 피부 흡수력이 현저히 증가됨을 확인할 수 있다.From the above results, it can be confirmed that by mixing and fermenting vegetable oil, vegetable butter, or fatty alcohol, the skin absorbency of the fermented oil is significantly increased.
실험예 4. 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항산화 효과 확인Experimental Example 4. Confirmation of antioxidant effect according to mixed fermentation of vegetable oil, vegetable butter and fatty alcohol
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항산화 효과를 확인하기 위해, 상기 비교예 1 및 실시예 4의 발효 오일에 의한 DPPH 라디칼 소거 활성 측정(DPPH assay)을 수행하였다. 토코페롤은 양성 대조군으로 사용하였다. 구체적으로, 자유 라디칼(free radical)인 DPPH(1,1-diphenyl 1-2-picrylhydrazyl)를 이용하여, 각각의 샘플과의 반응에 의한 DPPH 라디칼이 감소하는 정도를 비교하여 측정하였다. 메탈올에 녹인 DPPH 용액(0.2mM) 900 ul에 에탄올 용해시킨 각각의 샘플을 100ul 투입하여 약 10초간 교반한 후 상온에서 30분간 방치하였다. 이후, 517nm에서 흡광도를 측정하였고, DPPH 라디칼 소거 활성은 하기 식 1을 이용하여 산출하였다.In order to confirm the antioxidant effect of the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol, DPPH radical scavenging activity measurement (DPPH assay) by the fermented oils of Comparative Examples 1 and 4 was performed. Tocopherol was used as a positive control. Specifically, using DPPH (1,1-diphenyl 1-2-picrylhydrazyl), which is a free radical, the degree of reduction of the DPPH radical by reaction with each sample was compared and measured. 100ul of each sample dissolved in ethanol in 900ul of a DPPH solution (0.2mM) dissolved in metalol was stirred for about 10 seconds, and then left at room temperature for 30 minutes. Then, absorbance was measured at 517 nm, and DPPH radical scavenging activity was calculated using
[식 1][Equation 1]
그 결과, 도 5에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일은 이들을 혼합 발효하지 않은 비교예 1의 발효 오일과 비교하여, 약 2.5배 증가된 항산화 효과를 나타내었고, 기존에 항산화제로 알려진 토코페롤과 비교해서도 약 1.5배 증가된 항산화 효과를 나타내었다.As a result, as shown in FIG. 5 , the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, compared with the fermented oil of Comparative Example 1 in which they were not mixed and fermented, about 2.5 times. It exhibited an increased antioxidant effect, and showed an antioxidant effect that was increased by about 1.5 times compared to tocopherol, which is known as an antioxidant.
상기 결과로부터, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효함으로써, 발효 오일의 항산화 효과가 현저히 개선됨을 확인할 수 있다.From the above results, it can be confirmed that the antioxidant effect of the fermented oil is significantly improved by mixing and fermenting vegetable oil, vegetable butter or fatty alcohol.
실험예 5. 식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항염증 효과 확인Experimental Example 5. Confirmation of anti-inflammatory effect of mixed fermentation of vegetable oil, vegetable butter and fatty alcohol
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 따른 항염증 효과를 확인하기 위해, NO assay를 통해 상기 비교예 1 및 실시예 4의 발효 오일의 항염 활성을 평가하였다. 염증유발자인 리포다당류(LPS: lipopolysaccharide) 100 ng/ml를 처리한 경우의 NO 생산량을 100%로 하여, 각각 비교예 1 및 실시예 4의 발효 오일을 100 ppm 농도로 처리한 경우의 NO 분비량(%)을 도 1에 나타내었다. In order to confirm the anti-inflammatory effect of the mixed fermentation of vegetable oil, vegetable butter, and fatty alcohol, the anti-inflammatory activity of the fermented oils of Comparative Examples 1 and 4 was evaluated through NO assay. The NO production when 100 ng/ml of lipopolysaccharide (LPS), which is an inflammation inducer, was treated as 100%, and the NO secretion when the fermented oils of Comparative Examples 1 and 4 were treated at a concentration of 100 ppm, respectively ( %) is shown in FIG. 1 .
그 결과, 도 6에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일은 LPS를 처리한 경우와 비교하여 NO 분비를 약 40% 억제할 수 있음을 확인하였다. 특히, 혼합 발효하지 않은 비교예 1의 발효 오일과 비교하여, NO 분비를 유의적으로 억제할 수 있음을 확인하였다.As a result, as shown in FIG. 6, the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, can inhibit NO secretion by about 40% compared to the case of LPS treatment was confirmed. In particular, compared to the fermented oil of Comparative Example 1 in which the mixed fermentation was not performed, it was confirmed that NO secretion could be significantly suppressed.
상기 결과로부터, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효함으로써, 발효 오일의 항염증 효과가 현저히 개선됨을 확인할 수 있다.From the above results, it can be confirmed that the anti-inflammatory effect of the fermented oil is significantly improved by mixing and fermenting vegetable oil, vegetable butter or fatty alcohol.
실시예 5. 발효 오일을 포함하는 화장료 조성물의 제조Example 5. Preparation of a cosmetic composition comprising fermented oil
상기 비교예 1 또는 실시예 4의 발효 오일을 포함한 비교예 2 또는 실시예 5의 화장료 조성물을 각각 제조하였다. 구체적으로, 하기 표 4에 기재된 성분 및 함량으로 로션 제형의 화장료 조성물을 제조하였다. The cosmetic composition of Comparative Example 2 or Example 5 including the fermented oil of Comparative Example 1 or Example 4 was prepared, respectively. Specifically, a cosmetic composition of a lotion formulation was prepared with the ingredients and contents shown in Table 4 below.
실험예 6. 발효 오일을 포함하는 화장료 조성물의 피부 보습력 확인Experimental Example 6. Confirmation of skin moisturizing power of cosmetic composition containing fermented oil
식물성 오일, 식물성 버터 및 지방 알코올의 혼합 발효에 의해 제조된 발효 오일을 포함하는 화장료 조성물의 피부 보습력을 평가하기 위해, 상기 비교예 2 및 실시예 5의 화장료 조성물의 시간에 따른 보습력을 측정하였다. 구체적으로, 수분측정기 (corneometer, chowis사)를 이용하여 시간에 따른 수분 함유량(A.U., arbitrary unit, 임의 단위)으로 보습력을 측정하였다. 보습력 평가를 위해 안쪽 팔뚝을 깨끗하게 세정 후 충분히 건조하여, 비교예 2 및 실시예 5의 화장료 조성물을 도포하였고, 도포 후 1시간, 4시간 8시간 후를 관찰하였다. In order to evaluate the skin moisturizing power of a cosmetic composition comprising a fermented oil prepared by mixed fermentation of vegetable oil, vegetable butter and fatty alcohol, the moisturizing power of the cosmetic compositions of Comparative Examples 2 and 5 over time was measured. Specifically, the moisture content was measured by the moisture content (A.U., arbitrary unit, arbitrary unit) over time using a moisture meter (corneometer, chowis). In order to evaluate the moisturizing power, the inner forearm was thoroughly dried and then the cosmetic compositions of Comparative Examples 2 and 5 were applied and observed 1 hour, 4 hours and 8 hours after application.
그 결과, 도 7에 나타낸 바와 같이, 식물성 오일, 식물성 버터 및 지방 알코올을 모두 포함하여 혼합 발효한 실시예 4의 발효 오일을 포함한 실시예 5의 화장료 조성물은, 이들을 혼합 발효하지 않은 비교예 1의 발효 오일을 포함한 비교예 2의 화장료 조성물과 비교하여, 현저히 개선된 피부 보습 효과를 나타내었다. As a result, as shown in FIG. 7, the cosmetic composition of Example 5 including the fermented oil of Example 4, which was mixed and fermented including all of vegetable oil, vegetable butter, and fatty alcohol, was the composition of Comparative Example 1 in which these were not mixed and fermented. Compared with the cosmetic composition of Comparative Example 2 including fermented oil, a significantly improved skin moisturizing effect was exhibited.
상기 결과로부터, 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효함으로써, 발효 오일의 피부 보습력이 현저히 증가됨을 확인할 수 있다.From the above results, by mixing and fermenting vegetable oil, vegetable butter or fatty alcohol, it can be confirmed that the skin moisturizing power of the fermented oil is significantly increased.
이상의 결과로부터, 상기 화장료 조성물은 식물성 오일, 식물성 버터 또는 지방 알코올을 혼합 발효한 발효 오일을 포함함으로써, 현저히 개선된 유화 안정성, 피부 흡수력, 항산화 효과, 항염증 효과, 피부 보습력을 나타냄을 확인할 수 있다.From the above results, it can be confirmed that the cosmetic composition exhibits significantly improved emulsion stability, skin absorption, antioxidant effect, anti-inflammatory effect, and skin moisturizing power by including fermented oil mixed and fermented with vegetable oil, vegetable butter or fatty alcohol. .
Claims (7)
상기 방법은 1차 발효 배지에서 미생물을 배양하는 1차 발효 단계, 상기 1차 발효 배양액을 첨가한 2차 발효 배지에서 미생물을 배양하는 2차 발효 단계, 및 상기 2차 발효 배양액으로부터 혼합 발효물을 정제하는 단계를 포함하고;
상기 1차 발효 배지 및 2차 발효 배지 각각은 식물성 오일, 식물성 버터 및 지방 알코올로 이루어진 군으로부터 선택된 1종 이상을 포함하는 것이고;
상기 1차 발효 배지 및 2차 발효 배지의 조성은 서로 상이한 것인 방법.A method for producing a mixed fermented product of vegetable oil, vegetable butter and fatty alcohol, the method comprising:
The method includes a primary fermentation step of culturing microorganisms in a primary fermentation medium, a secondary fermentation step of culturing microorganisms in a secondary fermentation medium to which the primary fermentation culture medium is added, and a mixed fermentation product from the secondary fermentation medium purifying;
each of the primary fermentation medium and the secondary fermentation medium includes at least one selected from the group consisting of vegetable oil, vegetable butter, and fatty alcohol;
The composition of the primary fermentation medium and the secondary fermentation medium is different from each other.
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