KR20230113451A - Antioxidant and anti-inflammatory composition comprising lactic acid bacteria fermented Sargassum fulvellum extract - Google Patents

Abstract

The present invention relates to an antioxidant and anti-inflammatory composition comprising a lactic acid bacteria fermented product of a Sargassum fulvellum extract. According to the present invention, a fermented product obtained by fermenting a Sargassum fulvellum extract with Lactobacillus plantarum has significantly superior antioxidant and anti-inflammatory effects.

Description

Antioxidant and anti-inflammatory composition comprising lactic acid bacteria fermented Sargassum fulvellum extract}

The present invention relates to an antioxidant and anti-inflammatory composition comprising a fermented product of lactic acid bacteria of a capsular extract.

Oxygen is the most important molecule indispensable for sustaining life. For example, brain cells start to die if they are deprived of oxygen for just 30 seconds. Mitochondria are organs that play a key role in generating energy within cells. Oxygen transported to the mitochondria produces energy by decomposing glucose, which is produced by a person ingesting nutrients (carbohydrates, proteins, and fats). In the energy production process, water, carbon dioxide, and oxygen are generated, and this oxygen is called a reactive oxygen species (ROS). Reactive oxygen species are generated during normal intracellular activity and are involved in various biological processes including cell differentiation, gene expression, and the degree of response to cytokines. Oxidative stress is a phenomenon in which ROS in cells increases due to an imbalance between the production of ROS and the antioxidant reaction that removes it, reacting with and damaging DNA, protein, or lipid, which is known to be a key cause of aging and heart-related diseases. .

Most reactive oxygen species are produced as byproducts of mitochondrial electron transport. In addition, ROS form intermediates necessary for metal-catalyzed oxidation reactions. The oxygen atom has two unpaired electrons in different orbitals of its outer shell. This electronic structure makes oxygen susceptible to radical formation. Sequential degradation of oxygen by the addition of electrons leads to the formation of ROS such as superoxide, hydrogen peroxide, hydroxyl radical, hydroxyl ion, and nitric oxide.

Detoxification of reactive oxygen species is of paramount importance to the survival of all aerobic organisms. Many of the commonly-speaking defense mechanisms provide a balance between the removal and generation of ROS and have evolved to meet this need. The imbalance between production and removal of ROS is referred to as oxidative stress. Cells possess a variety of defense mechanisms to ameliorate the deleterious effects of ROS. Superoxide dismutase (SOD) catalyzes the conversion of two superoxide anions inserted into hydrogen peroxide (H ₂ O ₂ ) and oxygen (O ₂ ) molecules.

2O ₂ + 2H → H ₂ O ₂ + O ₂

In eukaryotic peroxisomes, catalase enzyme converts H ₂ O ₂ into water and oxygen, completing the detoxification of reactive oxygen species initiated by SOD.

2H ₂ O ₂ → 2 H ₂ O + O ₂

There are many non-enzymatic small molecule antioxidants that play an important role in this detoxification. Glutathione plays the most important intracellular defense role against the harmful effects of reactive oxygen species. Reaction with ROS molecules oxidizes Glutathione, but the reduced form is regenerated in redox by NADPH-dependent reductases. Reduced glutathione (GSH), the ratio of the oxidized form of glutathione (GSSG) to the reduced form, is a dynamic indicator of oxidative stress in organisms.

In maintaining normal immune function related to inflammation, it is very important to always maintain a healthy state. Although various immune-related cells and immunomodulatory factors are involved in the immune response, sufficient nutrients are required for normal immune system function, and for some immunomodulatory factors, environmental factors do not significantly affect the expression of immune function. is known to be The purpose of this inflammation is to suppress the initial cell damage, remove the necrotic cells and wounded tissue of the wound, and regenerate the tissue at the same time. Macrophage is known as a major cell involved in the inflammatory response, and is activated by exposure to stimuli or cytokines secreted by immune cells, and plays an important role in biological defense by producing cytokines in the early stage of infection. When macrophages are treated with lipopolysaccharide (LPS), known as a component of the cell wall of Gram-negative bacteria, activation of mitogen-activated protein kinase (MAPK) and NF-kB signaling pathway by toll like receptor (TLR)-4 is induced

Sargassum fulvellum is a seaweed belonging to the brown algae family, Sargassum fulvellum, and is a seaweed that lives in Southeast Asia. Until now, various physiological activities such as strengthening of skin barrier (domestic patent 10-2021-0065767), prevention of bone metabolic disease (domestic patent 10-2021-0101685), and anti-obesity (domestic patent 10-2021-0130588) have been known as the efficacy of Mojaban. there is. However, the physiological activity of Mojaban Kimchi Lactobacillus fermented extract has not been reported.

Accordingly, the present inventors confirmed various antioxidant activities and anti-inflammatory effects in macrophages in fermented Kimchi Lactobacillus extract of Mojaban extract and completed the present invention.

Patent Publication No. 10-2014-0067826

An object of the present invention is to provide a health functional food composition for antioxidant.

Another object of the present invention is to provide a cosmetic composition for antioxidant.

Another object of the present invention is to provide a pharmaceutical composition for preventing or treating inflammation.

Another object of the present invention is to provide a health functional food composition for preventing or improving inflammation.

Another object of the present invention is to provide a cosmetic composition for preventing or improving inflammation.

In order to achieve the above purpose,

The present invention provides a health functional food composition for antioxidant containing a fermented product obtained by fermenting Sargassum fulvellum extract with Lactobacillus plantarum.

The composition is excellent in the efficacy of removing reactive oxygen species.

In addition, the present invention provides a cosmetic composition for antioxidant comprising a fermented product obtained by fermenting Sargassum fulvellum extract with Lactobacillus plantarum.

The composition is excellent in the efficacy of removing reactive oxygen species.

Furthermore, the present invention provides a pharmaceutical composition for preventing or treating inflammation comprising a fermented product obtained by fermenting an extract of Sargassum fulvellum with Lactobacillus plantarum.

In addition, the present invention provides a health functional food composition for preventing or improving inflammation comprising a fermented product obtained by fermenting Sargassum fulvellum extract with Lactobacillus plantarum.

Furthermore, the present invention provides a cosmetic composition for preventing or improving inflammation comprising a fermented product obtained by fermenting Sargassum fulvellum extract with Lactobacillus plantarum.

The fermented product obtained by fermenting the Sargassum fulvellum extract according to the present invention with Lactobacillus plantarum has remarkably excellent antioxidant and anti-inflammatory effects.

1 is a graph showing the results of measuring DPPH radical scavenging activity of Mojaban Kimchi Lactobacillus fermented extracts according to Examples.
2 is a graph showing the results of measuring the ABTS radical scavenging ability of the fermented extract of Mojaban Kimchi Lactobacillus according to the Example.
3 is a result of measuring the DNA oxidation inhibitory effect of the fermented extract of Mojaban kimchi lactic acid bacteria according to the embodiment.
4 is a result of measuring the reducing power of Example 1-1, Example 1-2, and Comparative Example 1.
5 is a result of cell viability when the fermented extract of kimchi lactobacillus obtained in Examples 1-1 and 1-2 was treated with LPS as an inflammatory inducing factor.

Hereinafter, the present invention will be described in detail.

Health food and health functional food composition

There is no particular limitation on the type of food, and includes both health food and health functional food in the usual sense.

Examples of health foods include drinks, meat, sausages, bread, candies, snacks, noodles, ice cream, dairy products, soups, ionic beverages, beverages, alcoholic beverages, gum, tea, and the like.

Examples of health functional foods include health functional foods in the form of tablets, capsules, pills, and liquids.

Health food and health functional food compositions containing active substances according to the present invention may be added to food as it is or used together with other foods or food ingredients, and may be appropriately used according to conventional methods. The mixing amount of the active substance may be appropriately determined according to its purpose of use (for prevention or improvement). In general, the amount of the composition in health food and health functional food may be added in an amount of 0.1 to 90 parts by weight based on the total weight of food. However, in the case of long-term intake for the purpose of health maintenance or health control, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount greater than the above range.

The health food and health functional food composition of the present invention is not particularly limited in other ingredients except for containing the active substance of the present invention as an essential ingredient in the indicated ratio, and various flavoring agents or natural carbohydrates are added as additional ingredients like conventional beverages. may contain Examples of the aforementioned natural carbohydrates include monosaccharides such as glucose, fructose, and the like; disaccharides such as maltose, sucrose and the like; and polysaccharides such as conventional sugars such as dextrins, cyclodextrins, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (thaumatin, stevia extract (eg rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can advantageously be used. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 of the health functional food composition of the present invention.

In addition to the above, the health food and health functional food composition containing the active substances of the present invention are various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate, etc.) ), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, and the like. In addition, the health food and health functional food composition of the present invention may contain fruit flesh for preparing natural fruit juice, fruit juice beverages, and vegetable beverages.

These components may be used independently or in combination. The ratio of these additives is not so critical, but is generally selected in the range of 0.1 to about 20 parts by weight per 100 parts by weight of the health food and health functional food composition containing the active substance of the present invention.

cosmetic composition

The present invention provides a cosmetic composition containing an active substance.

The cosmetic composition is, for example, a solution, gel, solid or kneaded anhydrous product, emulsion obtained by dispersing an oil phase in an aqueous phase, suspension, microemulsion, microcapsule, microgranule or ionic (liposome), nonionic vesicle dispersant may be in the form of In more specific form, it is provided in the form of lotion, emulsion, cream, toner, lotion, serum, essence, emulsion, powder, cosmetic ointment, spray, gel, pack, cleanser, soap, shampoo, rinse, bath additive, cleanser, or conceal stick. It can be. In addition, it may be prepared in the form of a foam (foam) or the form of an aerosol composition further containing a compressed propellant.

In addition, the cosmetic composition includes a fatty substance, an organic solvent, a solubilizing agent, a thickening agent and a gelling agent, a softening agent, an antioxidant, a suspending agent, a stabilizer, a foaming agent, a fragrance, a surfactant, Water, ionic or nonionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blocking agents, humectants, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or commonly used in cosmetics It may contain adjuvants commonly used in the cosmetic field, such as any other ingredients that are

In the cosmetic composition containing the active material of the present invention, the active material of the present invention may be added in an amount of 0.1 to 50% by weight, preferably 1 to 10% by weight, in the cosmetic composition that is usually contained.

When the active substance of the present invention is used as an external skin preparation, additionally, a fatty substance, an organic solvent, a solubilizing agent, a thickening agent and a gelling agent, a softening agent, an antioxidant, a suspending agent, a stabilizer, a foaming agent, a fragrance, and a surfactant , water, ionic or nonionic emulsifiers, fillers, sequestering agents and chelating agents, preservatives, vitamins, blocking agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles, or external preparations for skin It may contain adjuvants commonly used in the field of dermatology, such as any other ingredients used as In addition, the components may be introduced in an amount generally used in the field of skin science.

pharmaceutical composition

The active substance of the present invention can be administered in various oral and parenteral formulations during clinical administration, and when formulated, diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants are used. It is manufactured by

Solid preparations for oral administration include tablets, patients, powders, granules, capsules, troches, etc., and these solid preparations contain one or more active substances of the present invention and at least one excipient such as starch, calcium carbonate, It is prepared by mixing sucrose, lactose or gelatin. In addition to simple excipients, lubricants such as magnesium styrate and talc are also used. Liquid formulations for oral administration include suspensions, internal solutions, emulsions, or syrups. In addition to water and liquid paraffin, which are commonly used simple diluents, various excipients such as wetting agents, sweeteners, aromatics, and preservatives may be included. can

Formulations for parenteral administration include sterilized aqueous solutions, non-aqueous solutions, suspension solutions, emulsions, freeze-dried formulations, suppositories, and the like. Propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate may be used as non-aqueous solvents and suspending agents. As a base for suppositories, witepsol, macrogol, tween 61, cacao butter, laurin paper, glycerol, gelatin, and the like may be used.

In addition, the effective dosage of the active substance of the present invention for the human body may vary depending on the patient's age, weight, sex, dosage form, health condition and disease degree, and is generally about 0.001-100 mg/kg/day, Preferably it is 0.01-35 mg/kg/day. Based on an adult patient weighing 70 kg, it is generally 0.07-7000 mg/day, preferably 0.7-2500 mg/day, and once or twice a day at regular intervals according to the judgment of a doctor or pharmacist. It may be divided into several doses.

Hereinafter, the present invention will be described in more detail by the following examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

<Example 1> Preparation of fermented extract of kimchi lactobacillus fermented from mother and child

<Example 1-1> Preparation of capsular extract (SF)

100 g of Sargassum fulvellum was added to 1 L of 70% ethanol and extracted three times at room temperature for 24 hours.

<Example 1-2> Preparation of Mojaban Kimchi Lactobacillus Fermented Extract (SFP)

After filtering the capsular extract, 3% (v/v) of Lactobacillus plantarum was inoculated as a kimchi lactic acid bacteria, cultured at room temperature for 24 hours, filtered, concentrated, lyophilized, and powdered for use. .

<Comparative Example 1> Preparation of Mojaban Kimchi Lactobacillus Fermentation Extract (SFC)

It was prepared in the same manner as in Example 1-2, but using Lactobacillus casei instead of Lactobacillus plantarum as the kimchi lactic acid bacteria, the lactobacillus lactobacillus extract of Comparative Example 1 was prepared.

<Experimental Example 1> Measurement of DPPH radical scavenging activity

The DPPH radical scavenging activity of the Mojaban extract (Example 1-1) and the fermented extract of Kimchi Lactobacillus (Example 1-2 and Comparative Example 1) was measured as follows.

80 μL of 0.2 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH) was added to 80 μL of each sample solution, stirred, and allowed to stand for 30 minutes by blocking light, and then the absorbance was measured at 517 nm. The antioxidant power of the extract was compared with that of ascorbic acid, a natural antioxidant, and the results are shown in FIG. 1 .

1 is a graph showing the results of measuring DPPH radical scavenging activity of Mojaban Kimchi Lactobacillus fermented extracts according to Examples.

As shown in FIG. 1, as a result of measuring the DPPH radical scavenging ability of the fermented extracts of kimchi lactobacillus fermented extracts obtained in Example 1-1, Example 1-2 and Comparative Example 1, It was confirmed that the radical scavenging activity of Example 1-2 ( L. plantarum fermented extract) was higher than that of Comparative Example 1 ( L. casei fermented extract) compared to Example 1-2 ( L. plantarum fermented extract). It was confirmed that the radical scavenging activity of was higher.

<Experimental Example 2> Measurement of ABTS radical scavenging activity

The ABTS radical scavenging activity of the Mojaban extract (Example 1-1) and the fermented extract of Kimchi Lactobacillus (Example 1-2, Comparative Example 1) was measured as follows.

ABTS radical cation was reacted for 24 hours at room temperature in a dark room by mixing 7 mM ABTS and 2.45 mM potassium persμLfate (K ₂ S ₂ O ₈ ) in a 1: 1 ratio. Before use, the ABTS solution was diluted in 0.01 M PBS (pH 7.4), and the absorbance value at 734 nm was 0.7 ± 0.02. The antioxidant power of the extract was compared with that of ascorbic acid, a natural antioxidant, and the results are shown in FIG. 2 .

2 is a graph showing the results of measuring the ABTS radical scavenging ability of the fermented extract of Mojaban Kimchi Lactobacillus according to the Example.

As shown in FIG. 2, it was confirmed that the radical scavenging activity of Example 1-2 (fermented extract of L. plantarum ) was higher than that of Example 1-1 (fermented capitula extract), and Comparative Example 1 (ferment capita L. casei) Fermented extract), it was confirmed that the radical scavenging activity of Example 1-2 (fermented L. plantarum extract) was higher than that of fermented extract.

<Experimental Example 3> Measurement of Total Phenolic, Flavonoid Content

Total polyphenol content was measured using Folin-Ciocalteu's method (Wang et al ., 1994). A standard standard curve was obtained using gallic acid, and 40 μL of Example 1-1, Example 1-2, and Comparative Example 1, 20 μL of 1 N Folin-Ciocalteu phenol reagent, and 60 μL of 20% Na₂CO₃ were mixed, , After reacting for 30 minutes in a dark room, absorbance was measured at 700 nm.

Total flavonoid content was measured by the Nieva method (Nieva et al ., 2000). A standard standard curve was obtained using catechin reagent, and 25 μL of Example 1-1, Example 1-2, and Comparative Example 1 were diluted with 125 μL of distilled water, and then 8 μL of 5% sodium nitrite was added. and reacted at room temperature for 5 minutes. Thereafter, 15 μL of 10% aluminum chloride was added and reacted for 6 minutes. Then, 50 μL of 1 M sodium hydroxide and 27 μL of distilled water were added, and the absorbance was measured at 510 nm.

Table 1 below shows the total polyphenol content and flavonoid content values measured.

Sample Total Phenolic
(mg GAE ^† /g of extract) Total flavonoids
(mg CE ^†† /g of extract) SF (Example 1-1) 107.41±1.06 1.66±1.12 SFP (Example 1-2) 115±2.65 15.27±1.62 SFC (Comparative Example 1) 110.82±0.96 19.7±4.38

<Experimental Example 4> DNA protection activity

The protective effect of DNA against oxidative damage by H ₂ O ₂ was tested by modifying the experimental method of Tian & Hua (2005). Specifically, 0.08 mM FeSO ₄ 2 μL, 30% H ₂ O ₂ 3 μL (v / v), plasmid PBR 322 DNA (0.5 μg / μL) 1 μL, distilled water 5 μL and Example 1-1, Example 1 -2, 2 μL of the mixture of any one of Comparative Example 1 was reacted at 37 ° C. for 1 hour. Then, 2 μL of 6X Loading dye was added, and then electrophoresis was performed by dispensing on a 0.8% agarose gel. DNA bands (supercoiled, linear and open circμLar) were stained with ethidium bromide, and the effect of inhibiting DNA oxidation was evaluated by the increase and decrease of supercoiled monomer based on the control value.

3 is a result of measuring the DNA oxidation inhibitory effect of the fermented extract of Mojaban kimchi lactic acid bacteria according to the embodiment.

As shown in FIG. 3, compared to the control group, the DNA in the supercoiled form (**S.C) in the negative control (NC) group was changed to the open circμLar form (*O.C) due to oxidative damage, but in Example 1-1, In Example 1-2 and Comparative Example 1, it was confirmed that Open circμLar form for DNA damage was reduced and DNA in supercoiled form was protected.

<Experimental Example 5> Measurement of reducing power

The reduction power was measured according to the method described by Chung et al. (Chung et al. 2005) with slight modification. Specifically, 500 μL of 0.2 M Sodium Phosphate buffer (PBS) and 500 μL of 10 mg/mL Potassium Ferricyanide were prepared by extracts obtained in Examples and Comparative Examples at various concentrations of 25, 50, 100, 150, and 200 μg/mL. After each mixing, stand at 50 ℃ for 20 minutes, then collect 1 mL each of the reaction mixture, transfer it to a new tube, add 500 μL of trichloroacetic acid (TCA), and centrifuge at 3,000 rpm at 4 ℃ for 10 minutes. separated.

After adding 500 μL of DW and 100 μL of ferric chloride to 500 μL of the centrifuged supernatant, 150 μL of each was dispensed into a 96-well plate, and the absorbance was measured at 700 nm using an ELISA reader.

4 is a result of measuring the reducing power of Example 1-1, Example 1-2, and Comparative Example 1.

As shown in FIG. 4, it was confirmed that the reducing power increased in a concentration dependent manner in Example 1-1, Example 1-2, and Comparative Example 1, and Example 1-2 had the best reducing power.

<Experimental Example 6> Evaluation of cell viability according to LPS treatment

In order to investigate the anti-inflammatory activity of fermented extracts of lactobacillus kimchi and kimchi lactobacillus in Example 1-1, Example 1-2, and Comparative Example 1, raw 264.7 cells, mouse macrophages, were treated with LPS as an inflammatory factor. In Example 1-1, Example 1-2, and Comparative Example 1, the cytotoxicity was evaluated by treating the fermented extracts of kimchi lactobacillus lactobacillus and lactobacillus lactobacillus.

Cell viability was measured as follows. Raw 264.7 cells were 5×104 per well in a 96 well plate. 150 μL was dispensed into the cells, and cultured for 24 hours in a 37 °C, 5% CO ₂ incubator. After culturing, LPS was added to a concentration of 1 µg/mL, cultured for 24 hours, and 50 µL of MTT (Sigma-Aldrich) solution prepared at a concentration of 5 mg/mL was added to each well and cultured for 2 hours. was removed, and 200 μL of dimethyl sμLfoxide was dispensed, reacted at room temperature for 10 minutes, and absorbance was measured at 570 nm using an ELISA reader.

5 is a result of cell viability when the fermented extract of kimchi lactobacillus obtained in Examples 1-1 and 1-2 was treated with LPS as an inflammatory inducing factor.

As shown in FIG. 5, it can be seen that the cell viability decreased by LPS in Examples 1-1 and 1-2 increases after the concentration of 250 μg/mL, especially compared to Example 1-1. It was confirmed that the cell viability of Example 1-2 was higher.

Production example of health functional food

The active substance according to the present invention can be manufactured into various types of health functional food depending on the purpose. The following exemplifies methods for producing some health functional foods containing the active substances according to the present invention as active ingredients, but the present invention is not limited thereto.

<Health functional food manufacturing example 1> Manufacturing of health functional food

active substance 100mg

vitamin mixture Appropriate amount

Vitamin A Acetate 70 µg

vitamin E 1.0mg

vitamin B1 0.13mg

vitamin B2 0.15mg

vitamin B6 0.5mg

vitamin B12 0.2 µg

vitamin C 10 mg

biotin 10 µg

nicotinic acid amide 1.7mg

folic acid 50 µg

Calcium Pantothenate 0.5mg

mineral mixture Appropriate amount

ferrous sulfate 1.75mg

zinc oxide 0.82mg

magnesium carbonate 25.3mg

Potassium Phosphate Monobasic 15mg

Dibasic calcium phosphate 55mg

potassium citrate 90 mg

calcium carbonate 100mg

magnesium chloride 24.8 mg

Although the composition ratio of the above vitamin and mineral mixture was prepared by mixing ingredients suitable for relatively health functional foods in a preferred embodiment, the mixing ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health functional food manufacturing method. Then, granules can be prepared and used in the preparation of health functional food compositions according to conventional methods.

<Health functional food manufacturing example 2> Manufacturing of health functional beverages

active substance 100mg

citric acid 100mg

oligosaccharide 100mg

plum concentrate 2mg

taurine 100mg

Add purified water to 500 mL

After mixing the above components according to the usual health drink manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized container, sealed and sterilized, and then refrigerated according to the present invention. It is used in the manufacture of health beverage compositions. Although the composition ratio is a mixture of ingredients suitable for a relatively favorite beverage in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as the class of demand, the country of demand, and the purpose of use.

Production example of cosmetics

The active substance according to the present invention can be manufactured into various types of cosmetics depending on the purpose. The following exemplifies a method for preparing some cosmetics containing the active substance according to the present invention as an active ingredient, but the present invention is not limited thereto.

<Cosmetics Production Example 1> Production of softened lotion

active substance 10.0 parts by weight

1,3-butylene glycol 1.00 parts by weight

Disodium EDT 0.05 part by weight

allantoin 0.10 part by weight

dipotassium glycyrrhizate 0.05 parts by weight

citric acid 0.01 part by weight

sodium citrate 0.02 parts by weight

glycereth-26 1.00 parts by weight

Arbutin 2.00 parts by weight

Hydrogenated Castor Oil 1.00 parts by weight

ethanol 30.0 parts by weight

preservative a very small amount

coloring agent a very small amount

flavoring agent a very small amount

Purified water balance

<Cosmetic preparation example 2> Manufacture of nutrient cream

active substance 10.0 parts by weight

1,3-butylene glycol 7.00 parts by weight

glycerin 1.00 parts by weight

D-panthenol 0.10 part by weight

plant extract 3.20 parts by weight

Magnesium aluminum silicate 0.30 part by weight

PEG-40 Stearate 1.20 parts by weight

stearic acid 2.00 parts by weight

polysorbate 60 1.50 parts by weight

Lipophilic Glyceryl Stearate 2.00 parts by weight

Sorbitan sesquioleate 1.50 parts by weight

Cetearyl Alcohol 3.00 parts by weight

mineral oil 4.00 parts by weight

squalane 3.80 parts by weight

Carrylic/capric triglycerides 2.80 parts by weight

vegetable oil 1.80 parts by weight

dimethicone 0.40 part by weight

Diposium glycyrrhizate a very small amount

allantoin a very small amount

sodium hyaluronate a very small amount

Tocopheryl Acetate Appropriate amount

triethanolamine Appropriate amount

preservative Appropriate amount

flavoring agent Appropriate amount

Purified water balance

Manufacturing example of drug

The active substance according to the present invention can be formulated in various forms depending on the purpose. The following exemplifies some formulation methods containing the active substance according to the present invention as an active ingredient, but the present invention is not limited thereto.

<Pharmaceutical Preparation Example 1> Preparation of powder

active substance 2g

lactose 1 g

After mixing the above ingredients, the powder was prepared by filling in an airtight bag.

<Pharmaceutical Preparation Example 2> Preparation of tablets

active substance 100 mg

corn starch 100 mg

Lactose 100 mg

magnesium stearate 2 mg

After mixing the above ingredients, tablets were prepared by tableting according to a conventional tablet manufacturing method.

<Pharmaceutical Preparation Example 3> Preparation of capsules

active substance 100 mg

corn starch 100 mg

Lactose 100 mg

magnesium stearate 2 mg

After mixing the above ingredients, capsules were prepared by filling gelatin capsules according to a conventional capsule preparation method.

<Pharmaceutical Preparation Example 4> Preparation of Injections

active substance 10 μg/mL

dilute hydrochloric acid BP until pH 3.5

Sodium Chloride BP for Injection up to 1 ml

The active substance according to the present invention was dissolved in an appropriate volume of sodium chloride BP for injection, the pH of the resulting solution was adjusted to pH 3.5 with dilute hydrochloric acid BP, the volume was adjusted with sodium chloride BP for injection, and mixed thoroughly. . The solution was filled into a 5 ml type I ampoule made of transparent glass, sealed under an upper grid of air by dissolving the glass, and sterilized by autoclaving at 120° C. for 15 minutes or longer to prepare an injection solution.

<Pharmaceutical Preparation Example 5> Preparation of Nasal Spray

active substance 1.0g

sodium acetate 0.3g

Methylparaben 0.1 g

Propylparaben 0.02g

sodium chloride Appropriate amount

HCl or NaOH pH Adjustment Appropriate amount

Purified water Appropriate amount

According to the conventional method for preparing nasal absorbents, saline (0.9% NaCl, w/v, solvent is purified water) is prepared to contain 3 mg of active substance per 1 mL, filled in an opaque spray container and sterilized to prepare nasal absorbents. manufactured.

<Pharmaceutical Preparation Example 6> Preparation of liquid formulation

active substance 100mg

Lee Seonghwadang 10g

mannitol 5g

Purified water Appropriate amount

According to the conventional method for preparing liquids, each component is dissolved in purified water, lemon flavor is added, the above components are mixed, and purified water is added to adjust the total volume to 100 mL, and then filled in a brown bottle and sterilized to prepare a liquid formulation. did

So far, the present invention has been looked at with respect to its preferred embodiments. Those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a limiting point of view. The scope of the present invention is shown in particular in the claims rather than the foregoing description, and all differences within the equivalent range will be construed as being included in the present invention.

Claims (7)

Mojaban ( Sargassum fulvellum ) Extract of Lactobacillus plantarum ( Lactobacillus plantarum ) Fermented product containing a fermented health functional food composition for antioxidant.
According to claim 1,
The health functional food composition, characterized in that the composition removes reactive oxygen species.
Mojaban ( Sargassum fulvellum ) An antioxidant cosmetic composition comprising a fermented product obtained by fermenting an extract with Lactobacillus plantarum ( Lactobacillus plantarum ).
According to claim 3,
The composition is a cosmetic composition, characterized in that for removing active oxygen species.
A pharmaceutical composition for preventing or treating inflammation comprising a fermented product obtained by fermenting an extract of Sargassum fulvellum with Lactobacillus plantarum .
Mojaban ( Sargassum fulvellum ) A health functional food composition for preventing or improving inflammation comprising a fermented product obtained by fermenting an extract with Lactobacillus plantarum ( Lactobacillus plantarum ).
Mojaban ( Sargassum fulvellum ) A cosmetic composition for preventing or improving inflammation comprising a fermented product obtained by fermenting an extract with Lactobacillus plantarum ( Lactobacillus plantarum ).