Effects of Soybean koji Prepared with Aspergillus oryzae for 40~60s Women on Facial Skin Condition

Park, Cecilia; Cho, Young-jae; Kang, Sang-mo

Journal of the Korean Society of Cosmetology 2019;25(2):263-276.
Published online April 30, 2019.

Aspergillus oryzae로 제조한 soybean koji 섭취가 40~60대 여성의 안면 피부상태에 미치는 영향

박세실리아, 조영재, 강상모

Effects of Soybean koji Prepared with Aspergillus oryzae for 40~60s Women on Facial Skin Condition

Cecilia Park, Young-jae Cho, Sang-mo Kang

Abstract

The purpose of this study is to confirm the potential as inner beauty materials of soybean koji. To this end, 26 women aged 40 to 69 living in Seoul and Gyeonggi province participated in the clinical trials for 12 weeks. In this clinical trials, the control group ingested soybean flour which is non-fermented soybean and the experimental group intaked soybean koji which is fermented soybean. The collected data were analyzed using SPSS Window 20.0. In addition, the independent sample t-test was performed to check homogeneity of facial skin conditions and to check changes in facial skin conditions before and after of the clinical trials the paired sample t-test was conducted. According to the study, the experimental group increased about 1.6 times in moisture contents, 2.8 times in sebum contents than the control group. Also the melanin index, erythema index and roughness decreased about 3.1 times, 1.9 times and 6.5 times, respectively than the control group. On the basis of the clinical trials, the researchers suggest this soybean koji prepared with Aspergillus oryzae as an inner beauty materials for improving skin aging of women in their 40

Key Words: Antioxidant, Aspergillus oryzae, Inner Beauty, Isoflavone, Protease, Soybean koji