Traditional Natural Fermentation
Vinegar is a natural fermented substance based on acetic acid produced by acetic acid fermentation through alcohol fermentation, which has long enriched the taste of food and has been used as a food seasoning for a long period of time. Currently, most vinegar production methods have been produced in large quantities through rapid fermentation methods, but recently, as the shift and interest in people's perception of health has increased, interest in vinegar manufactured by traditional methods using natural materials is increasing.
Unlike modern commercial fermentation, traditional natural fermentation differs in that it minimizes the control of artificial fermentation, that it is fermented for a long period of time, and that fermentation is carried out in the natural environment of the four seasons, not with the use or artificial manipulation of natural materials. (Figure 1) In particular, "Jangdok" is used in Korea's traditional natural fermentation, which is characterized by eco-friendly, flavor rich and diverse organic acids, and fermentation containing various nutrients such as amino acids and polyphenols.
Red rice is a type of pigmented rice that is more storageable than white rice and has a unique pigment component of pigmented rice. (Figure 2). In addition, it contains a variety of ingredients such as tannin pigments, catechins, polyphenols, and catechol tannins, and is known to have various effects such as antioxidant, anti-inflammatory, and anti-cancer due to its various nutrients.
Fermentation of vinegar in the traditional natural method is not a method of fermentation by adding starches or extracts as fermentation substrates, but it proceeds by a traditional method that has been used for a long period of time using raw materials. Red rice is used to inoculate yeast and acetobacter, and fermentation in the natural state proceeds through long-term fermentation of alcoholic and acetic acid fermentation for more than one year, which activates the substances of the active ingredient of existing red rice and generates a new active ingredient. The effect of increasing the skin absorption power by the active ingredient, which is low molecularized by the fermented microorganisms, is increased, and skin irritation is lowered due to the skin irritation and reduction of allergenic ingredients.
The Efficacy of Traditional Naturally Fermented Red Rice
-Cytotoxicity
Since ancient times, vinegar has been widely used to kill microorganisms in food. There are various mechanisms for inhibiting the growth or killing of microorganisms, and some may exhibit toxicity to cells, thus safety should be considered when used for this purpose. In this experiment, a cytotoxicity test of traditional naturally fermented red rice vinegar was carried out using CKK-8 (Cell Counting Kit-8).
As a result of the cytotoxicity experiment of traditional naturally fermented red rice vinegar, it was confirmed that using it within 10% would not cause cytotoxicity. (Figure 4)
-Antioxidant Effect
Red rice is a different pigmented rice from white rice that has various nutrients such as polyphenols. In particular, polyphenols are known to have a direct effect on the activity of antioxidants. In this experiment, the antioxidant effects of red rice vinegar were tested through DPPH testing.
Experiments have shown that the higher the concentration of red rice vinegar, the higher the antioxidant effect. (Figure 5) In particular, the antioxidant's efficacy increased significantly at a concentration of 2.5%. The excellent antioxidant effect of red rice vinegar was found.
- Anti-inflammatory effects
For the anti-inflammatory efficacy of traditional naturally fermented red rice vinegar, cultivation was conducted for 38 hours after TNF-α and red rice vinegar, which are stimulating factors that cause inflammation, were treated by concentration, and the efficacy of suppressing the production of Interleukin-6 (IL-6), an inflammatory cytokine, was evaluated through the ELISA test method.
Experiments have confirmed that the anti-inflammatory efficacy of traditional naturally fermented red rice vinegar strongly inhibits the production of IL-6 at a concentration of more than 2.5%, and that the higher the concentration, the higher the anti-inflammatory efficacy. (Figure 6)
Activega Red Rice FV
Many naturally derived products often have many problems such as color, odor, and stability, and due to these problems, it is not easy for them to be used as a material for cosmetics. In the case of traditional naturally fermented red rice vinegar, various effects have been confirmed, but the above problems must be solved in order to use them as effective cosmetics ingredients.
Activega Red Rice FV is a product that can be used as a raw material for cosmetics using traditional naturally fermented red rice vinegar, which have been solved the problems such as its color, odor, and stability.
As a result of conducting a stability test of the Activega Red Rice FV product at 50°C and under sunlight conditions, it was confirmed that the change in pH of the product was very slight during the storage period of 30 and 60 days, which was confirmed to be excellent in stability. (Figure 7)
A skin irritation clinical test was conducted on female subjects for 48 hours with the Activega Red Rice FV product, which confirmed non-irritation at 100% concentration. (Figure 8)
Activega Red Rice FV products have been used to confirm stability in various formulations. When stored at storage temperatures of 25°C and 50°C in serum, cream, and shampoo formulations, stability in the formulations after 15 and 30 days was confirmed.
As a result of test experiments in various formulations, the content of Activega Red Rice FV products in serum, cream, and shampoo formulations was 1, 3, and 5%, confirming that the pH was insufficient for 30 days under the storage conditions of 25°C and 50°C, and the change in the formulation was also not confirmed with the naked eye. (Figure 9)
Conclusion
Amid growing consumer demand for eco-friendliness, sustainability and safety, Activega Red Rice FV, Korea's traditional naturally fermented product, is believed to be in line with recent consumer trends as a material of natural origin cosmetics with various efficacy, stability, and safety.
References
1. Jung Yong-jin, "Status and Prospect of the Vinegar Market in Korea" Food Science and Industry, June issue (2009)
2. Park Seong-hee and 3 others, “Antioxidative activity of extracts and fractions of red rice and its inhibitory effect on cancer cell growth.” Journal of the Korean Society of Food Science and Nutrition, 36(11), 1365-1370(2007)
3. Park Eun-hee and 3 others, “A Literature Study on the Types and Manufacturing Methods of Traditional Vinegar,” Food Science and Industry, Dec., 94-99(2016)
4. Kim Hye-won and 7 others, “Antioxidative activity and inhibition of cancer cell growth of red and black rice,” Korean J Food Preserve, 20(6), 834-839(2013)
5. Choi Eun-young et al., “Antioxidative effect of ethanol extract of pigmented rice and its anti-aging effect in human-derived skin keratinocytes induced by UVB,” Korean J Food SCI Technol, 50(6), 653-659( 2018)
6. Pornngarm Limtrakul외 3인, “ Anti-inflammatory effects of proanthocyanidin-rich red rice extract via suppression of MAPK, AP-1 and NF-kB pathways in Raw 264.7 macrophages, Nutrition Research and Practice,10(3), 251-258(2016)
Pornngarm Limtrakul and 3 others, “ Anti-inflammatory effects of proanthocyanidin-rich red rice extract via suppression of MAPK, AP-1 and NF-kB pathways in Raw 264.7 macrophages, Nutrition Research and Practice,10(3), 251-258(2016)
7. Supachai Yodkeeree and 4 others, “ Skin Anti-aging Assays of Proanthocyanidin Rich Red Rice Extract, Oryzanol and Other Phenolic Compounds, Natural Product Communications, 13(8), 967-972(2018)
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