국문요약

유산균 발효 죽순피 추출물의
화장품 소재로서 유용성에 관한 연구

죽순은 대나무의 땅속줄기에서 돋아나는 어린 싹으로 건강 식재료와 약용으로 활용도가 높다. 이에 반해 죽순을 감싸고 보호하고 있는 죽순피는 활용도가 낮아서 대부분 버려지고 있다. 본 연구에서는 버려지는 자원을 유용한 자원으로 제시하고 유산균을 이용하여 발효함으로써 죽순피의 기능성을 극대화하여 화장품 소재로서 활용을 위한 기초를 마련하고자 하였다. 이를 위해 화학(항산화성분 함량과 활성), 생화학(피부효소), 미생물학(항균활성), 세포생물학(케라티노사이트 생장)적 방법으로 그대로 건조한 죽순피 추출물과 유산균으로 발효한 죽순피 추출물에 대해 항산화성분 함량(안토시아닌, 폴리페놀, 총페놀, 총플라보노이드 함량), 항산화 활성(ABTS radical, DPPH radical, Nitrite radical 소거활성), 피부효소 저해활성(티로시나제, 콜라게나제, 엘라스타제 저해활성), 항균활성(그람양성 세균 및 그람음성 세균의 생장억제)을 비교분석하였으며 유산균 발효 전후 죽순피 추출물과 최근 화장품 소재로 사용 중인 녹차, 솔잎순, 오렌지과피 추출물의 케라티노사이트 생장 촉진 효과를 비교분석 하였다. 또한 죽순피의 안전성 확인을 위해 중금속 함량과 잔류농약성분을 분석하였다.
죽순피, 녹차, 솔잎순, 오렌지과피는 모두 식물에서 유래한 두 종의 유산균 Lactobacillus plantarum과 Weissella cibaria를 혼합하여 발효하였다. 유산균 발효에 의해 흰색과 자색의 죽순피는 붉은 색으로 변화하였으며 비색법으로 측정한 안토시아닌의 추출효과는 약 두 배로 증가하였다. 죽순피 추출물의 안토시아닌, 폴리페놀, 총페놀, 총플라보노이드 추출함량은 발효 전에 각각 1.08 mg/g, 43.67 mg/g, 17.14 mg/g, 1.13 mg/g이었으며, 발효 후에는 각각 1.33 mg/g, 52.95 mg/g, 23.89 mg/g, 1.62 mg/g으로 증가하였다. 죽순피 추출물의 ABTS radical, DPPH radical, Nitrite radical 소거활성은 발효 전에 각각 55%, 62%, 49%였으며 발효 후에는 각각 64%, 73%, 53%로 증가하였다.
죽순피 추출물의 티로시나제와 콜라게나제 저해활성은 각각 75%와 25%로 발효 전과 후에 변화가 없는 것으로 나타났다. 한편 발효 전의 죽순피 추출물의 엘라스타제 저해활성은 관찰되지 않았으나 발효 후에는 12%로 증가하였다. 발효 전 죽순피 추출물의 세균생장억제 활성은 관찰되지 않았으나 발효한 죽순피 추출물은 그람양성세균 Staphylococcus epidermis와 그람음성세균 Escherichia coli의 생장을 억제하는 것으로 나타났다. 케라틴생성세포주(HaCaT)의 생장은 죽순피 추출물에 의해 10%, 발효한 죽순피 추출물에 의해 25% 증가하는 것으로 나타났다. 반면 녹차잎, 솔잎순, 오렌지과피 추출물은 발효 전과 후에 모두 케라티노사이트의 생장을 저해하는 것으로 나타났다. 본 연구에서 사용한 죽순피 추출물을 대상으로 374종류의 잔류농약성분과 5종의 유해중금속(비소, 크롬, 수은, 납, 카드뮴)에 대한 안전성 검사를 분석한 결과 모두 검출되지 않았다.
이상의 결과를 통해 죽순피 추출물의 항산화물질 함량, 항산화 활성, 피부생리효소 활성, 세균억제 활성, 케라티노사이트 생장촉진 효과를 기반으로 평가했을 때 죽순피 추출물은 기능성 화장품의 소재로서 유용한 것으로 나타났으며 그 기능성은 유산균 발효에 의해 증가하는 것으로 확인 되었다.

ABSTRACT

Study for Usefulness of Lactic Acid Bacteria
Fermented Bamboo Shoots Extract as a
Cosmetic Material

Park, Sun Hee
Dept. of Beauty Arts
The Gradute School
Seokyeong University

Bamboo shoots are young shoots that sprout from the subterranean stems of bamboo, and are widely used as a healthy food ingredient and as a medicinal purpose. On the other hand, bamboo shoots that wrap and protect bamboo shoots are mostly discarded due to low utilization. In this study, discarded resources were presented as useful resources and they were fermented by using lactic acid bacteria to maximize the functionality of bamboo shoots to lay the foundation for the use of cosmetic materials.
To this end, the pure dried extract of bamboo shoots and the extract of bamboo shoots that are fermented with lactic acid bacteria, were compared and analyzed by chemical (antioxidant content and activity), biochemistry (skin physiological enzyme), microbiology (antibacterial activity), and cell biology (keratin-producing cell growth) method. Antioxidative component content (anthocyanin, polyphenol, total phenol, total flavonoid content), antioxidant activity (ABTS radical, DPPH radical, nitrite radical scavenging activity), skin physiological enzyme inhibitory activity (tyrosinase, collagenase, elastase activity) , Antimicrobial activity (inhibition of growth of gram-positive and negative bacteria) were compared and analyzed, and the two types of extracts of bamboo shoots, pine leaf, orange peel extracts and green tea, which are used as cosmetic materials lately, were compared and analyzed for the growth promotion effect of keratinocytes. In addition, heavy metal contents and residual pesticides were analyzed for the safety of bamboo shoot sheath.
Bamboo shoot sheath, green tea leaves, pine leaf, orange peels were fermented by mixed culture of lactic acid bacteria Lactobacillusplantarum and Weissellaci baria that were originated from the plants.
There was a color change of bamboo shoot sheath from white and purple to red due to the fermentation of lactic bacteria, and the extraction effects of anthocyanin that were analyzed by colorimetric method, were doubled. Before the lactic acid fermentation, the contents of anthocyanin, polyphenol, total phenol compounds, and total flavonoid in bamboo shoot sheath extract were 1.08 mg/g, 43.67 mg/g, 17.14mg/g, 1.13mg/g, respectively, and increased to 1.33mg/g, 52.95mg/g, 23.89mg/g, 1.62mg/g, respectively after the lactic acid fermentation.
ABTS radical-, DPPH radical-, and Nitrite radical scavenging activities of bamboo shoot sheath extract were 55%, 62%, and 49%, respectively before lactic acid fermentation, and increased to 64%, 73%, and 53%, respectively after lactic acid fermentation. The tyrosinase- and collagenase inhibitory activities of bamboo shoot sheath extract were 75% and 25%, respectively before lactic acid fermentation and it has found that there was no change after lactic acid fermentation. Meanwhile, the elastase inhibitory activity of bamboo shoot sheath extract was not detected before the fermentation, but it has increased by 12% after the fermentation. The antibacterial activity of the bamboo shoot sheath extract was not detected but it was detected that the fermented bamboo shoot sheath extract inhibits growth of Gram(+) StaphylococcusepidermisandGram(-)Escherichiacoli.
Growth of keratinocyte cell line (HaCaT) was increased by 10% by bamboo shoot sheath extract and 25% by the lactic acid fermented bamboo shoot sheath extract. Whereas the extracts of green tea leaves, pine tree bud, and orange peel that were both before and after lactic acid fermentation, inhibit the growth of keratinocytes. According to the safety test, the 374 species of residual pesticides and 5 species of harmful heavy metals(arsenic, chromium, mercury, lead, and cadmium) in the bamboo shoot sheath extract were precisely analyzed with no pesticides and no heavy metals were detected.
Therefore, effectiveness of bamboo shoot sheath extract as the material of functional cosmetics was verified when evaluated based on antioxidative compound contents, antioxidative activity, inhibition activity of dermatic enzymes, antibacterial activity, and growth-promoting activity of keratinocyte cell line, and the functions of bamboo shoot sheath were increased due to the lactic acid fermentation.