JP2000050842A - Food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a beauty food composition capable of being rapidly absorbed in a living body, and being converted into mucopolysaccharide in the tissues of the living body and imparting an excellent water-holding ability and an excellent moisture-retaining effect to skin by adding an amino sugar (derivative). SOLUTION: This food composition contains one or more kinds of amino sugars (derivatives), such as glucosamine or galctosamine, prepared from either of an animal, a plant, microorganism cells or their cultured solution, preferably in an amount of 0.001-99.99% (based on the weight of the beauty food). The ester or ether of the glucosamine or galactosamine is preferable N- acetylglucosamine, Nacetylgalactosamine or the sulfonation product or sulfonation product salt of glucosamine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention seeks to provide a cosmetic food composition.

[0002]

2. Description of the Related Art Mucopolysaccharide, a viscous polysaccharide containing amino sugar as a component, is known to act as one of extracellular matrix components in a living body. Have been reported to provide moisturizing properties and flexibility (Fortschr Medcine, 98, 801-806, 1980, Current Medicine Research Opinion, 8
Pages 145 to 149 1980, Clinical Therapy, Vol. 3, 336
Page 343 1980, Pharma Therapeutica, Vol. 3, 157-168
Page 1980). Also, since mucopolysaccharides such as dermatan sulfate and hyaluronic acid are present in the skin tissue covering the whole body, improving metabolism and synthesis of these mucopolysaccharides is said to be an important technology for the development of beauty foods. I have. And, as people's interest in beauty has risen with the improvement of living standards, attempts to use mucopolysaccharides in beauty foods have been actively made. For example, foods characterized by directly ingesting mucopolysaccharide (Japanese Unexamined Patent Publication No.
265970) or a technology for improving skin beauty by adding a function of promoting the synthesis of mucopolysaccharide to cosmetics.

On the other hand, it has been reported that glucosamine, which is a component of mucopolysaccharide, promotes mucopolysaccharide synthesis in cultured mucopolysaccharide cells (Journal of Biological Chemistr).
y 249, pp. 3091-3097, 1974). Utilizing this knowledge, a technology has been developed to add glucosamine to cosmetics and the like to promote mucopolysaccharide synthesis in the skin (Japanese Patent Publication No. 3-14820).
6).

[0004] Also, many developments have been made to utilize the function of glucosamine for certain foods. For example, foods and drinks containing glucosamine to improve flavor and sweetness (JP-A-53-44664, JP-B-07-102100), freshness preserving agents for food containing glucosamine (JP-A-63-39569), beef Aging control food (JP-A-02-265458) characterized by adding glucosamine to colostrum, and an antibacterial agent for food using glucosamine (JP-A-03-112905).

[0005]

By the way, a look at examples of technology development using mucopolysaccharides in cosmetics shows that cosmetics are used by being applied to the skin, and are therefore susceptible to sweat and sunshine. However, there remains a fatal problem due to the necessity of application to the skin, such as an effect that can be expected only on a part of the applied skin. Also, originally, the uptake of mucopolysaccharide into cells is closely linked to the active growth of cells, and when applied to the epidermis like cosmetics, the incorporation efficiency of the epidermal cells into the cells is reduced due to the inactivity of the epidermal cells. It becomes extremely bad and it is difficult to exert a beauty effect.

[0006] On the other hand, when taken orally, these problems associated with transdermal absorption can be solved, but degradation by in vivo digestive enzymes, changes in proteins, influence on absorption efficiency in the intestinal tract, passage through blood vessel walls, etc. Low efficiency and associated reduction in tissue uptake (Archtecture Immunological Therapie
perimentation, Vol. 25, No. 6, pp. 895-903, 1977) remains. Therefore, an object of the present invention is to solve the above-mentioned problems that occur when mucopolysaccharide is orally ingested, and to provide a food product that can sufficiently expect its beauty function.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that, when orally ingesting an amino sugar or a derivative of an amino sugar which is a component of mucopolysaccharide, it efficiently digests,
The present invention has been completed by finding that it is absorbed, penetrates into the blood vessel wall without any problem, and is transferred to and accumulated on the skin, greatly contributing to beauty. That is, the present invention is a cosmetic food composition comprising one or more amino sugars or amino sugar derivatives.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The amino sugar in the present invention is defined as a sugar in which a hydroxyl group is substituted with an amino group.
These salts include, for example, hydrochlorides. And preferably glucosamine, galactosamine, and their hydrochlorides. Further, the amino sugar derivative is defined as an amino sugar esterified or etherified. Preferably N-
Acetylglucosamine, N-acetylgalactosamine,
Alternatively, a sulfonated product of glucosamine, a salt of the sulfonated product, and the like can be mentioned. The amino sugar or amino sugar derivative used in the present invention is preferably a natural product prepared from animals, plants, microbial cells, and culture solutions. Synthetic products can also be used.

An example of the method for preparing an amino sugar in the present invention is as follows. For example, in chemical synthesis, a method of obtaining D-galactosamine by a method of passing D-lyxose through an aminonitrile compound (Methods in
Carbohydorate Chemistry, Academic Press, New York, v
ol., page 216, 1962) or a method of obtaining D-galactosamine by reacting ammonia with 1,6: 2,3-dianhydro-D-talose (Methods in Carbohydorate Chemis).
try, Academic Press, New York, vol. 1, p. 221 1962
Year).

In the case of natural amino sugars preferably used in the present invention, for example, glucosamine is used as an example. After chondroitin sulfate derived from bovine cartilage is acid-hydrolyzed with an equal amount of hydrochloric acid, barium hydroxide and activated carbon are added thereto, followed by filtration. It is obtained by concentrating the hydrochloric acid-eluting fraction of a Dowex 50X2 ion exchange column (H ⁺ ). Alternatively, when a shell of crab or shrimp is used as a raw material, first, it is washed with water, dried and pulverized, decalcified with hydrochloric acid, and deproteinized with an alkali to obtain chitin composed of a polymer of N-acetylglucosamine. Chitin is further converted to an acetyl group to sodium acetate under alkaline conditions,
Wash with water to obtain glucosamine polymer. Glucosamine can be obtained as a hydrochloride salt by subjecting this polymer to acid hydrolysis under hydrochloric acid conditions.

In the case of an amino sugar derivative, the case of an ester compound of glucosamine is exemplified as follows.
By subjecting glucosamine hydrochloride to alkali treatment, adding phthalic anhydride and performing esterification, an esterified product of glucosamine can be obtained. However, these manufacturing methods are merely examples, and do not limit the present invention.

The cosmetic food composition of the present invention contains one kind of amino sugar such as glucosamine or galactosamine or one kind of amino sugar derivative such as glucosamine ester or glucosamine ether, so that the food composition containing mucopolysaccharide is more effective than the food containing mucopolysaccharide. Effectively exerts beauty effects. The content of the amino sugar or amino sugar derivative is not particularly limited, but is usually 0.001 to 9 per weight of the cosmetic food.
9.99%.

The mechanism of action is not clear, but is presumed as follows. When the cosmetic food of the present invention is orally ingested, an active ingredient such as an amino sugar or an amino sugar derivative is absorbed in the intestinal tract in a living body with almost no influence from digestive enzymes and stomach acid, and undergoes the same metabolic absorption process as glucose. Through the skin tissue. Some of the incorporated active ingredients are used as nutrients, but most of them are taken up as constituents of mucopolysaccharides such as skin hyaluronic acid and dermatan sulfate, resulting in mucopolysaccharides inside skin tissues. Promotes biosynthesis and shows cosmetic effects such as moisturizing the skin and softening the skin.

In the present invention, the shape of the food is not limited, and it can be processed into any food. For example, processing into tablets, capsules, granulated foods, or general cookies, breads, beverages, and the like is also acceptable.

[0015]

EXAMPLES The present invention will be described in detail below with reference to examples, but it goes without saying that the technical scope of the present invention is not limited to these examples. In addition, in the following examples, the compounding amount is% by weight. Glucosamine hydrochloride, which is a typical natural amino sugar, was used as the amino sugar. Glucosamine hydrochloride was obtained by hydrolyzing chitin obtained from crab shells under hydrochloric acid conditions. First, an effect test method and an evaluation method will be described prior to the examples. Skin softness and elasticity were measured with a Cutometer by measuring the elevation of the skin near the facial cheekbone under reduced pressure. The degree of skin bulge (mm) was used as an index to measure the flexibility of the skin, and the elasticity was measured from the rate of bulge return (%) upon release under reduced pressure.

[0016]

## EQU1 ## Return rate (%) = (1-b / a) .times.100 a: maximum suction height (mm), b: minimum suction height (mm) The amount of water in the deep part of the skin was measured by measuring the electric capacity.

Example 1 Tablets containing glucosamine hydrochloride according to the following formulation (Formulation Example 1), tablets containing N-acetylglucosamine (Formulation Example 2), and tablets containing hyaluronic acid (Formulation Example 3) were prepared. did. Tablets were produced by granulating with 20% ethanol at 80% and then tableting.

Formulation Example 1 Glucosamine hydrochloride 50% Xylitol 30% Rapeseed oil 3% Alpha starch 12.5% Apple flavor 2% Citric anhydride 1.5% Rice vinegar extract 1%

Formulation Example 2 N-acetylglucosamine 50% Xylitol 30% Rapeseed oil 3% Alpha starch 12.5% Apple flavor 2% Citric anhydride 1.5% Rice vinegar extract 1%

Formulation Example 3 Hyaluronic acid 50% Xylitol 30% Rapeseed oil 3% Alpha starch 12.5% Apple flavor 2% Citric anhydride 1.5% Rice vinegar extract 1%

Test Example 1 Formulation Examples 1 to 3, ie, tablets containing 0.5 g each of an amino sugar (glucosamine hydrochloride), an amino sugar derivative (N-acetylglucosamine) and a mucopolysaccharide (hyaluronic acid) three times a day Group for 14 days divided into three doses (20
Name / group) and a group containing no amino sugar, amino sugar derivative and mucopolysaccharide (pseudo drug: control) were performed in a double-blind manner. Each subject has a temperature of 19-21 ° C and humidity of 40-60%
After washing the face for 15 minutes under the conditions described above, the flexibility, elasticity and water content were measured 40 minutes later. The measurements were performed before, after 14 days, and after 35 days, respectively, and the measured values were compared.

Table 1 shows the percentage of water measured by measuring the electric capacity of the deep skin of the face and cheeks with a Corneometer. As compared to the control, in the case of Formulation 1, the intake of glucosamine was continued for 35 days, whereby the water content of the skin increased from 74.5% before the implementation to 77.7%. In the group using the amino sugar derivative of Formulation Example 2, it increased from 74.8% to 80.3%. On the other hand, in the group of Formulation Example 3 in which mucopolysaccharide was ingested, the ratio was only improved from 75% to 77.4% in the stage after 35 days as compared with the group in which amino sugars and amino sugar derivatives were ingested.

[0023]

[Table 1]

Table 2 shows the average values of the softness of the skin in the groups of Formulation Examples 1 to 3 measured with a Cutometer. In the group that took the amino sugar of Formulation Example 1 and the amino sugar derivative of Formulation Example 2 compared to the control, the degree of prominence of the skin increased from 0.35 mm to 0.42 mm and from 0.35 mm to 0.45 mm after 35 days, respectively, and the flexibility was increased. Improved. In contrast, the control group showed little change in skin flexibility. In the mucopolysaccharide group of Formulation Example 3, 0.35 mm to 0.38 mm even after ingestion for 35 days
The results showed that it was desirable to take only amino sugars and amino sugar derivatives while only improving the skin ridge.

[0025]

[Table 2]

Table 3 shows the results of measuring the average value of the elasticity of the skin. In Formulation Example 2 and Formulation Example 3 in which amino sugars and amino sugar derivatives were ingested, skin elasticity was improved from 48% before the practice to 55% and 58% after 35 days. The mucopolysaccharide intake group also showed an improvement in elasticity from 48% to 53%, but the effect was lower than that of amino sugars and amino sugar derivatives. In the group that took glucosamine and N-acetylglucosamine, the water content and flexibility of the skin were improved as compared with the control, and the elasticity was also improved accordingly.

[0027]

[Table 3]

Table 4 shows the results of a hearing survey on the beauty improvement effect of this monitor. As is evident from Table 4, Formulation Example 1 containing an amino sugar, as compared with the control, particularly improved skin firmness, moisturizing properties, and cosmetic paste. In Formulation Example 2 containing the amino sugar derivative, the same improvement effect as in Formulation Example 1 was observed. It has been found that a food composition containing an amino sugar or an amino sugar derivative has an effect of particularly improving skin tension and makeup paste. In Formulation Example 3 containing mucopolysaccharide as a main component, the effect of improving skin firmness and moisturizing property of the skin was observed as compared with the control, but the formulations containing Formulation Examples 1 and 2 containing amino sugars and amino sugar derivatives as main components were less effective. No improvement effect was observed. In Formulation Example 2, the whitening effect was further improved.

[0029]

[Table 4]

(Judgment) ：: The ratio (effective rate) indicating that the subject is significantly effective or effective is 80
% Or more. ：: 50% of subjects showed significant or effective (effective rate)
In the case of more than% and less than 80%. △: 30% of subjects showed significant and effective (effective rate)
In the case of more than% and less than 50%. ×: 30% of subjects showed significant and effective (effective rate)
If less than%.

[0031]

The food composition of the present invention is rapidly absorbed as shown in Formulation Examples 1 and 2 and becomes mucopolysaccharide in the tissues of the living body, and has excellent skin moisture retention ability, moisturizing effect and skin moisturizing effect. It showed an effect of improving elasticity. This effect has a much better skin-improving effect than that of Formulation Example 3 containing the mucopolysaccharide component as a main component. The food of the present invention improves mucopolysaccharide synthesis in all tissues of a living body, which cannot be achieved by conventional foods and cosmetics using glucosamine, and has shown improvement in beauty by improving tissues in the body.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Kenichi Ishiwatari F-term in FANCL, 53 53 Iijimacho, Sakae-ku, Yokohama-shi, Kanagawa F-term (reference) 4B018 LB10 MS07 4C057 BB02 BB05 CC03 HH03 4C086 AA02 EA02 EA03 MA52 ZA89

Claims (5)

[Claims] 1. A cosmetic food composition comprising one or more amino sugars or amino sugar derivatives. 2. The cosmetic food composition according to claim 1, wherein the amino sugar or the amino sugar derivative is prepared from any of an animal, a plant, a microorganism, or a culture solution. 3. The cosmetic food composition according to claim 1, wherein the amino sugar is glucosamine or galactosamine. 4. The cosmetic food composition according to claim 1, wherein the amino sugar derivative is an ester or ether of glucosamine or galactosamine. 5. Glucosamine or galactosamine esters or ethers are N-acetylglucosamine,
The cosmetic food composition according to claim 4, which is a sulfonated product of N-acetylgalactosamine or glucosamine or a salt of the sulfonated product.