FR2718751A1 - Prepn. of compsn. by fermenting lactoserum - Google Patents

Abstract

Prepn. of a compsn. (A) based on lactoserum comprises fermentation of the lactoserum by a mixt. of microorganisms contg.:(a) a lactobacillus comprising Lactobacillus hilgardii, L. casei, L. cellobiosus, L. brevis, L. acidophilus, and/or L. kefir;(b) a streptococcus comprising Streptococcus lactis, S. cremoris, and/or S. diacetylactis;(c) a leuconostoc comprising Leuconostoc mesenteriodes and/or L. kefir, and(d) a yeast comprising Saccharomyces delbrueckii, S. cerevisiae, S. unisporous, S. Globosus and/or S. carlbergensis, Kluyveromyces fragilis, K. bulgaricus and/or K. lactis, Torula holmii, Candida tenuis and/or C. kefir. Also claimed are:(i) the compsn. (A) as above, and(ii) a drinkable cosmetic compsn. which contains (A).

Description

The present invention relates to preparations based on

  fermented whey, usable to improve the condition of the skin. Products resulting from the fermentation of milk, in particular by lactic bacteria (products of the yogurt type), or by yeasts (products of the kefir type), have been known for a very long time and are reputed

  have a favorable action on health, which is attributed

  fogging their effect on the balance of the flora

tinal.

  The inventors have now developed a product resulting from the fermentation of whey by a mixture of specific strains of lactic acid bacteria and yeasts, and have found that this product has a

  activity particularly beneficial for skin tissue.

  The present invention relates to a process for obtaining a preparation based on whey, which process is characterized in that it comprises a step during which fermentation is carried out.

  whey by a mixture of microorganisms including

  at least one lactobacillus chosen from the group consisting of Lactobacillus hilgardii, Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus kefir; at least one streptococcus chosen from the group consisting of:

  Streptococcus lactis, Streptococcus cremoris, Streptococ-

  cus diacetylactis, at least one Leuconostoc chosen from the group consisting of: Leuconostoc mesenteroides, and Leuconostoc kefir; at least one yeast chosen from the

  group made up of: Saccharomyces delbrueckii, Saccha-

  romyces cerevisiae, Kluyveromyces fragilis, Kluyveromyces bulgaricus, Saccharomyces unisporus, Torula holmii, Saccharomyces globosus, Saccharomyces carlbergensis,

  Kluyveromyces lactis, Candida tenuis, Candida kefir.

  According to a preferred embodiment of the

  process according to the invention, said mixture of micro-

  organisms includes at least: Lactobacillus acidophilus, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis, Leuconostoc mesenteroides,

Kluyveromyces lactis.

  The process in accordance with the invention can be implemented from fresh whey, directly obtained from cheese production, or from a whey reconstituted from whey powder. Substrates which facilitate the growth of the mixture of microorganisms can be added to the whey, such as, for example, yeast extracts, molasses, or any other substance known in itself to facilitate the start of fermentation. by the strains considered. The whey is sown with an inoculate of the mixture of a microorganism as defined above. Advantageously, this inoculate has previously undergone a preculture for a period of between 12 and 20 hours, for example 16 hours, in an environment

  suitable for the growth of all of said micro-

  organisms, such as, for example, the medium M17.

  The fermentation is preferably carried out, with stirring, at a temperature of between 25 ° and C., for a period of between 18 and 30 hours,

for example 24 hours.

  According to another preferred embodiment of the method according to the invention, it further comprises

  a stage during which one proceeds to the cent

  trifugation of fermented whey, at a centrifying force

  fuge between 4000 and 8000 g, preferably 4500 g

  approximately, and the supernatant is collected.

  According to a preferred arrangement of this mode of

  implementation, the whey is heated after closing

  prior to centrifugation, at a

  temperature between 80 and 95'C for 15 to 30 minutes

  nutes, preferably at 85 ° C for 30 minutes.

  According to yet another preferred arrangement of this embodiment, the method further comprises a step during which one proceeds to the ultrafiltration of the centrifugation supernatant on a membrane, organic or mineral, having a cutoff threshold of 100 000 daltons, and the filtrate obtained is collected. The present invention also relates to

  fermented preparations based on whey, suscep-

  likely to be obtained by a process in accordance with

  the Invention, as defined above.

  These preparations have a particular effect

  significantly beneficial on the condition and appearance of the skin tissue, and can therefore in particular constitute the basic active principle of cosmetic compositions

  which are also part of the subject of the pre-

feels Invention.

  To obtain these cosmetic compositions

  drinkable ticks, the fermented preparations in accordance with the invention can be diluted by adding water, and / or containing various substances, in particular

other active ingredients.

  In particular, the inventors have found that when a fermented preparation in accordance with the invention is combined with at least one active principle chosen from the group consisting of vitamins A, E,

  C, B1, selenium, 5-carotene and the superoxide dis-

  mustase (SOD), the favorable effects on the skin were

very significantly increased.

  Compositions in accordance with the invention have in particular an action on the level of sebum, and on the hydration and firmness of the skin, which gives it

a softer and smoother appearance.

  The vitamins are preferably added in an amount calculated so that a daily intake of a composition in accordance with the invention ensures between 20 and 40% of the daily nutritional intake recommended for each of the vitamins considered. Preferably, P-carotene is added at a rate between 10 and 30 mg per 100 g of ready-to-use composition, selenium is added at a rate between 10 and 40 gg per 100 g of ready composition for use, and superoxide dismutase is added at a rate of between 2,000 and 10,000 international units

  per 100 g of ready-to-use composition.

  The water-soluble active ingredients can

  be dissolved directly in the whey.

  The liposoluble active ingredients can be added in water-dispersible form; advantageously, they are incorporated in the form of microparticles such as those obtained for example by the process described in Application EP 501,094, filed in the name of WORLD TRUST

INVESTMENT S.A ..

  The compositions according to the invention can

  can be flavored by adding food flavors,

  and / or sweet, before being packaged in containers

the desired volume.

  The compositions in accordance with the invention are preferably administered at a dose corresponding to the absorption of an amount of between 30 and 100 ml per day of a composition containing 40% by volume of a

  fermented preparation in accordance with the invention.

  The present invention will be better understood at

  using the additional description which follows, which is

  refers to examples of obtaining food supplements

  silent in accordance with the invention, and showing their activity

on the skin.

  It goes without saying, however, that these examples are given solely by way of illustration of the subject of the invention of which they do not in any way constitute a

limitation.

EXAMPLE 15

  Powdered whey reconstituted with water is used at the rate of 60 grams of whey per 1 liter of water.5 The whey is added with 1.5 percent yeast extract to allow better growth of bacteria . The enriched whey is sterilized, cooled to 28 ° C and seeded with the following mixture of bacteria and yeasts: Lactobacillus hilgardii, Lactobacillus case !, Lactobacillus cellobiosus, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus kefir, Streptococcus Streptococcus Streptococcus Streptococcus Leuconostoc mesenteroides, Leuconostoc kefir, Saccharomyces delbrueckii, Saccharomyces cerevisiae, Kluyveromyces fragilis, Kluyveromyces bulgaricus, Saccharomyces unisporus, Torula holmil, Saccharomyces globosus Saccharomyces carlbergensis, Kluyveromyces lactis, Candida tenuis

Candida kefir.

  The seeding is carried out using pre-

  16 hour cultures of each of the strains of bacteria and yeasts in lactose medium M 17 (medium of

DIFCO brand).

  The whey is kept at 28 ° C for 24 hours with continuous stirring using a mixture

  nozzle fitted with a wide blade in slow rotation (70 revolutions per minute). 5 During the first 18 hours, the whey is maintained at a pH of 5.5 by adding sodium hydroxide

  concentrated using a metering pump.

  During the last 6 hours, the regulation

pH is stopped.

  After 24 hours of fermentation, the multi-fermented whey is brought to a temperature of 85 ° C and

  maintained at this temperature for 30 minutes.

  The precipitated serum phospholipids

  during the previous step are separated by centrifuga-

continuous tion (at 4500 g).

  The supernatant thus obtained is tangentially ultra-filtered on a spiral organic membrane made of PVDF (MILLIPORE), with a cutoff threshold of 100,000 D. The apparatus is adjusted in such a way that

  has a transmembrane pressure of 0.5 bar.

  The ultrafiltrate obtained is diluted with drinking water so as to obtain a solution containing 40% of

  clarified and filtered whey. This solution is addi-

  amount of (per 100 g): - 100 IU of vitamin A - 0.2 mg of vitamin B1 30 mg of vitamin C - 2 IU of vitamin E

- 25 micrograms of selenium.

  These vitamins as well as selenium have

  beneficial effects for the skin.

  Vitamins C and E and selenium have

  anti-free radical properties.

  Vitamins A and B1 have a beneficial effect

  fique on the regeneration of cell membranes.

  The diluted and vitaminized whey is flavored and sweetened for organoleptic reasons: The product is added (per 100 g): 2.50 g of sucrose 0.70 g of fructose 5. 0.25 g of glucose 0.40 g of natural vanilla flavor

0.05 g natural apricot flavor.

EXAMPLE 2:

  To the product obtained in Example 1, are added

your:

  mg of beta carotene which has pro-

photo-protective properties.

X] CEMLB 3:

  To the product obtained in Example 1, are added

  tees: 5,000 IU S.O.D. (super oxide dismutase) which has anti-free radical effects as well as

  regenerative properties of skin tissue.

  EXAMPLE 4: EFFECTS ON THE SKIN FABRIC OF A

  PREPARATION IN ACCORDANCE WITH THE INVENTION AND A PREPARATION.

  The tests were carried out in double blind

versus placebo.

  Compositions in accordance with the invention, obtained as described in Example 1, are administered

  orally to a group of 10 subjects.

  In parallel, another group of subjects received compositions (reference product) obtained by

  whey fermentation with microorganism mixture

  Next nisms: Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus caucasicus, Lactobacillus buchnieri, Lactobacillus cellobiosus, Lactobacillus kefir, Lactobacillus brevis, Streptococcus lactis, Saccharomyces cerevisiae, Saccharomyces delbrueckii, Saccharomyces exiguus Saccharomyces unisporus, Saccharomyces uvarum, Saccharomyces carlbergensis, Candida tenuis, Candida kefir , Candida pseudotropicalis,

Kluyveromyces fragilis.

  A third control group received a placebo

  consisting of distilled, flavored and sweetened water.

  After 14 days of experimentation, the

  effects were assessed by determining the sebumé index-

  sorts (which is proportional to the lipid level of the over-

face of the epidermis).

  The results are shown in Table I below. These results show that the compositions

  according to the invention have a very positive effect on the pro-

  sebum and are particularly suitable for

care of dry skin.

Lni C) Ln) L

TABLE I

  Placébo Reference product Product according to the inventory D -'- l -D-14 D- 'D-14 D- 1 D-14

_____ 95 103 1 48 25 I 89 104

2 .... 92 87 2 89 98 2 1 i16 142

3 47 27 3 108 61 '_- 3' 83 136

4 45 64 4 47 77 4 107 132

97 73 5 92 113 5 50 61

6 66 137 6 84 85 6 ...... 83 78o

7 105 57 7 87 77 7 93 133

8 142 109 8. 94 136 8 84 105

9 80 147 91 65 64 g 164 121

79 72 10 94 140 10 37 106

  84.8 87.6, 80i, 87.6 __ 90.6 111. 8 As appears from the above, the invention is in no way limited to those of its modes of

  implementation, realization and application which comes

  do not need to be described more explicitly; on the contrary, it embraces all the variants which may come to the mind of the technician in the matter, without

  deviate from the scope or the scope of the present invention.

Claims (2)

  1) Process for obtaining a preparation based on whey, which process is characterized in that it comprises a step during which the fermentation of whey is carried out by a mixture of microorganisms comprising at least one selected lactobacillus in the group consisting of Lactobacillus hilgardii, Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus kefir; at least one streptococcus chosen from the group consisting of: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis, at least one Leuconostoc chosen from the group consisting of: Leuconostoc mesenteroides, and Leuconostoc kefir; at least one yeast chosen from the group consisting of: Saccharomyces delbrueckii, Saccharomyces cerevisiae,   Kluyveromyces fragilis, Kluyveromyces bulgaricus, Saccha-   romyces unisporus, Torula holmii, Saccharomyces globosus, Saccharomyces carlbergensis, Kluyveromyces lactis, Candida tenuis, Candida kefir.   2 ') Method according to claim 1, character-   laughed at in that said mixture of microorganisms comprises at least: Lactobacillus acidophilus, Streptococcus   lactis, Streptococcus cremoris, Streptococcus diacetylac-   tis, Leuconostoc mesenteroides, Kluyveromyces lactis.   3 ') Method according to any one of the res-   dications 1 or 2, characterized in that the fermentation is carried out at a temperature between 25 and 'C, for a period between 18 and 30 hours, for example 24 hours.   4 ') Method according to any one of the res-   dications 1 to 3, characterized in that it further comprises a step during which one proceeds to the   centrifugation of fermented whey, at a central force   trifuge between 4000 and 8000 g.   ') Method according to any one of claims 1 to 4, characterized in that the whey is   heated after fermentation and prior to cen-   trifugation, at a temperature between 80 and 95'C, for 15 to 30 minutes.   6 ') A method according to any one of claims 1 to 5, characterized in that it further comprises a step during which one proceeds to the ultrafiltration of the centrifugation supernatant on a membrane, organic or inorganic, having a cutoff threshold of 100,000 daltons, and the filtrate obtained is collected.   7) Fermented preparation based on lacto-   serum, characterized in that it is capable of being   obtained by a process according to any one of the claims cations 1 to 6.   8 ') Oral cosmetic composition, characteristic   sée in that it includes a fermented preparation according to claim 7.   9 ') Cosmetic composition according to the claim   tion 8, characterized in that it further comprises at least one active principle chosen from the group consisting of vitamins A, E, C, B1, selenium, 5-carotene and superoxide dismustase (SOD). 10 ') Use of a fermented preparation according to claim 7, or of a composition according to   any of claims 8 or 9 for improvement the appearance of the skin.