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http://dx.doi.org/10.22156/CS4SMB.2020.10.03.217

Effects of Soybean koji Prepared with Aspergillus oryzae on the Improvement of the Nails of in their 40s to 60s Women  

Lee, Sung-A (Dept. of Biological Engineering, Graduate School, Konkuk University)
Kang, Sang-Mo (Dept. of Biological Engineering, Konkuk University)
Publication Information
Journal of Convergence for Information Technology / v.10, no.3, 2020 , pp. 217-226 More about this Journal
Abstract
The study was conducted to investigate the improvement nail health in middle-aged women aged 40~60 years who intake soybean koji by incubating Aspergillus oryzae(황국균), and utilized non-fermented soybeans as a control group and soybean koji as an experiment group for eight weeks. After clinical trials, the lifting and cracking conditions of the nails in the experiment group were improved, The moisture content increased 5.1 times compared to the control group, The water loss was 1.4 times less the reduction to the control group. and nail thickness increased by 1.9 times compared to controls. Wrinkles on the surface improved by about 2.4 times compared to the control group. In conclusion, consumption of this soybean koji of A. oryzae's has been shown to have an impact on improving nail is expected to be used Therefore, I propose this soybean koji of A. oryzae's as an inner beauty for improving nail is in middle-aged women aged 40~60 years.
Keywords
Aspergillus oryzae; Soybean; Nail; Inner beauty; Aging;
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