JP2012012367A - Hyaluronidase activity inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new hyaluronidase activity inhibitor having a component different from a conventional hyaluronidase activity inhibitor.SOLUTION: The hyaluronidase activity inhibitor contains a soybean embryo fermented product obtained by fermenting soybean embryo by Aspergillus oryzae. In this case, the soybean embryo fermented product obtained by fermenting soybean embryo by Aspergillus oryzae is a new hyaluronidase activity inhibitor having a component different from the conventional hyaluronidase activity inhibitor. Consequently, by using this hyaluronidase activity inhibitor, even a person who cannot acquire a sufficiently effect because the conventional hyaluronidase activity inhibitor does not fit to him can expect to gain the effect.

Description

  The present invention relates to a hyaluronidase activity inhibitor characterized by containing a fermented soybean germ obtained by fermenting soybean germ with Aspergillus oryzae and a cosmetic containing the hyaluronidase activity inhibitor.

Hyaluronic acid, like collagen and elastin, is a component that is contained in the connective tissue of mammals and contributes to the water retention, lubricity, and flexibility of the skin. Thus, hyaluronic acid plays an important role in the living body, but with inflammation and aging, the activity of hyaluronic acid-degrading enzyme (hyaluronidase) increases, and the amount of degradation of hyaluronic acid increases. As a result, the balance between synthesis and decomposition of hyaluronic acid is lost, and problems such as an increased inflammatory response, skin wrinkles due to aging, and joint pain are caused.

  In order to solve this problem, various substances that can become hyaluronidase activity inhibitors have been studied. Hyaluronidase activity inhibitors include, for example, tea polyphenols (Patent Document 1), Taranoki, Myrica nagi, Parmelia perlata, betel wax (Patent Document 2), prune fruit (Patent Document 3), gelatin degradation products, collagen degradation products (Patent Documents) Literature 4), extract of Japanese mussel (Patent Literature 5), Koiusigaya, Muraya Koenigii, Sfarans Indicus, Gymebouki, Ibonashitsuraji (Patent Literature 6), White Willow, Biwa, Lime, Oyster, Onion (Patent Literature 7), Wild A thyme extract, a hop extract (Patent Document 8) and the like are known. Various cosmetics containing these hyaluronidase activity inhibitors are also on the market.

JP-A-6-9391 JP-A-6-329544 JP-A-9-2964 JP-A-10-265401 JP 2003-137726 A Japanese Patent No. 3541049 JP 2006-104098 A JP 2007-230915 A

By using the aforementioned hyaluronidase activity inhibitor, it can be expected that the degradation of hyaluronic acid is suppressed and the balance between synthesis and degradation of hyaluronic acid is maintained, but there are individual differences in which hyaluronidase activity inhibitor is suitable. However, depending on the person, there is a problem that a sufficient effect cannot always be obtained even if a conventional hyaluronidase activity inhibitor is used. The present invention has been made to solve this problem, and an object of the present invention is to provide a novel hyaluronidase activity inhibitor having components different from those of conventional hyaluronidase activity inhibitors.

The hyaluronidase activity inhibitor according to claim 1 relates to a hyaluronidase activity inhibitor characterized by containing a fermented soybean germ obtained by fermenting soybean germ with koji mold. The cosmetic according to claim 2 contains the hyaluronidase activity inhibitor according to claim 1.

The hyaluronidase activity inhibitor of the present invention contains a fermented soybean germ product obtained by fermenting soybean germ with koji mold. Here, the fermented soybean germ obtained by fermenting soybean germ with Aspergillus is a novel hyaluronidase activity inhibitor having components different from those of conventional hyaluronidase activity inhibitors. Therefore, by using the hyaluronidase activity inhibitor of the present invention, it is expected that even a person who has not been able to obtain a sufficient effect because a conventional hyaluronidase activity inhibitor is not suitable. In addition, it does not specifically limit regarding the form of this invention, It can use as cosmetics, food / beverage products, or pharmaceuticals as it is or adding various components.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not limited by description of the below-mentioned embodiment, A various change is possible within the range of description in a claim.

As the koji mold used in the present invention, Aspergillus awamori, Aspergillus oryzae, Aspergillus
Kawachii, Aspergillus saitoi, Aspergillus glaucus and the like can be mentioned.

  As the koji mold used in the present invention, there is no particular limitation, and Aspergillus awamori is preferably used because of the flavor of the obtained fermented product.

  The soybean varieties used in the present invention are not particularly limited, and examples thereof include Fukuyutaka, Tachinagaha, Miyagi Shirome, Enrei, Liuhou, Suzuyutaka, Tamahomare, Toyokomachi, Osuzu, Toyosumume and the like.

  The soybean used in the present invention is not particularly limited, and the aforementioned soybean varieties can be used singly or in combination of two or more.

  The soybean germ used in the present invention is not particularly limited, and soybean germ obtained from the aforementioned soybean by a conventional method is used.

  In fermenting soybean germ in the present invention, there are no particular limitations, and steps performed in conventional fermentation, such as washing, drying, pulverization, steaming, heating, cooling, water addition, pH adjustment, and sterilization, can be performed. .

  As fermentation conditions of the fermented soybean germ of the present invention, aerobic conditions and anaerobic conditions can be selected.

  The fermentation time of the fermented soybean germ product of the present invention is not particularly limited, but is preferably subjected to fermentation for 24 to 72 hours, particularly 36 to 60 hours, because of the good flavor of the obtained fermented product.

  The fermentation method used in the present invention is not particularly limited, and any fermentation method may be used.

  There is no restriction | limiting in particular as a manufacturing method of the soybean germ fermented product used by this invention, For example, the manufacturing method disclosed by patent 3014145 is mentioned.

  The “hyaluronidase activity inhibitor” of the present invention refers to a component that inhibits the activity of hyaluronidase and suppresses the degradation of hyaluronic acid. As this component, a plant fermented material, a plant extract, an animal extract, a compound, etc. are mentioned, for example.

  The hyaluronidase activity inhibitor of the present invention can be used as cosmetics, foods and drinks or pharmaceuticals as they are or with various components added.

  The aforementioned cosmetics can be provided by being processed into various forms such as lotions, emulsions, gels, creams, ointments and the like. Moreover, it can utilize as cosmetics, a pharmaceutical, a quasi-drug, etc. Specifically, it is used as a lotion, cosmetic cream, milky lotion, cream, pack, hair tonic, hair cream, shampoo, hair rinse, treatment, body shampoo, facial cleanser, soap, foundation, hair restorer, aqueous ointment, spray, etc. be able to.

  As the above-mentioned food and drink products, the hyaluronidase activity inhibitor of the present invention is used as it is, or various nutritional ingredients are added, for example, in a form suitable for food, for example, powder, granule, granule, liquid, paste, cream, Tablet, capsule, caplet, soft capsule, tablet, rod, plate, block, pill, solid, gel, jelly, gummy, wafer, biscuit, bowl, chewable, It can be formed into a syrup or stick and provided as a food material. Further, it may be used by adding to water, milk, soy milk, fruit juice drink, whey drink, soft drink, green juice, yogurt and the like.

  Examples of the aforementioned pharmaceutical products include pharmaceutical products that are molded into powder, granular, granular, liquid, tablet, capsule, caplet, soft capsule, tablet, rod, plate, block, pill, etc. Can be offered as.

  As a compounding quantity of the soybean germ fermented product contained in the hyaluronidase activity inhibitor of this invention, 0.00001-50 mass% is preferable as dry weight, 0.001-20 mass% is more preferable, 0.01-10 mass However, depending on various conditions such as a dosage form to be used and a target to be used, the blending amount can be appropriately set in a wide range.

  The hyaluronidase activity inhibitor of the present invention may further contain the following components in addition to the fermented soybean germ. For example, pine bark extract, potato extract, kuzu flower extract, tea extract, tea flower extract, soybean extract, cabbage powder, onion powder, onion fermented product, sesame seed extract, lignans, green juice Materials (green leaves such as barley young leaves, sweet potato young leaves, Ashitaba, mugwort, kale) may be contained.

  Examples of the present invention will be described below. It should be noted that the present invention is not construed as being limited to the examples described below, and various modifications can be made within the scope of the claims.

(Manufacture of fermented soybean germ)
As described later, soybean germ was prepared and fermented with Aspergillus oryzae to produce a fermented soybean germ.

That is, water and acetic acid were added to soybean germ and steamed at 100 ° C. for 150 minutes. Thereafter, the soybean germ was kept at 30 ° C. and allowed to cool for 3 hours. After cooling, Neisseria gonorrhoeae Aspergillus awamori was inoculated, and soybean germ was subjected to koji making at 35 ° C. for 48 hours. Thereafter, drying was performed at 70 ° C. for 90 minutes, and steam sterilization was performed to obtain a fermented soybean germ product.

(Example 1: Measurement of hyaluronidase activity inhibition)
To determine the inhibition of hyaluronidase activity, a test was performed as described below. That is, a solution containing hyaluronidase, a substrate, an activator and a soy germ fermented product (test solution) and a solution containing hyaluronidase, a substrate and an activator but no soy germ fermented product (control solution) are respectively incubated. The amount of substrate degraded by the action of hyaluronidase was measured and compared.

(Preparation of sample solution, enzyme solution, substrate solution and activator solution)
The aforementioned fermented soybean germ was dissolved in 0.1 M acetate buffer (pH 3.9) (hereinafter abbreviated as acetate buffer) to prepare a sample solution. In addition, hyaluronidase (manufactured by Sigma) was prepared using an acetate buffer so as to be 1.2 mg / mL, and used as an enzyme solution. Moreover, sodium hyaluronate (made by Wako Pure Chemical Industries, Ltd.) was prepared using an acetic acid buffer so that it might become 0.64 mg / mL, and it was set as the substrate solution. Further, Compound 48/80 (manufactured by Sigma) was prepared to 0.1 mg / mL using an acetic acid buffer solution to obtain an activator solution.

(Test solution preparation and absorbance measurement)
The test solution was prepared as follows. After adding 50 μL of the enzyme solution to 100 μL of the sample solution and incubating at 37 ° C. for 20 minutes, 100 μL of the activator solution was added and incubated at 37 ° C. for 20 minutes. To this, 250 μL of the substrate solution was added and incubated at 37 ° C. for 40 minutes. Next, 100 μL of 0.4N sodium hydroxide solution was added and cooled to 0 ° C. using ice. Further, 100 μL of borate buffer (pH 9.1) was added, boiled for 3 minutes, and then ice-cooled. After cooling with ice, 175 μL was dispensed into an Eppendorf tube, 750 μL of p-DAB reagent was added and incubated at 37 ° C. for 20 minutes, and the absorbance at 585 nm was measured.

(Preparation of test solution blank and measurement of absorbance)
The test solution blank was subjected to the same operation as the test solution except that 50 μL of acetate buffer was added instead of the enzyme solution, and the absorbance was measured.

(Control solution preparation and absorbance measurement)
The control solution was subjected to the same operation as the test solution except that 100 μL of acetate buffer was used instead of the sample solution, and the absorbance was measured.

(Preparation of control solution blank and measurement of absorbance)
The control solution blank was subjected to the same operation as the control solution except that 50 μL of an acetic acid solution was added instead of the enzyme solution, and the absorbance was measured.

(Calculation of inhibition rate of hyaluronidase activity)
The measurement of inhibition of hyaluronidase activity was expressed by the inhibition rate obtained from the following formula.
Inhibition rate (%) = 100 − [(A−B) / (C−D)] × 100
A: Absorbance of the test solution.
B: Absorbance of the test solution blank.
C: Absorbance of the control solution.
D: Absorbance of the control solution blank.

  The results of the inhibition rate of hyaluronidase activity are shown in Table 1.

As shown in Table 1, it was revealed that the fermented soybean germ had a hyaluronidase activity inhibitory action. Therefore, the fermented soybean germ obtained by fermenting soybean germ with Aspergillus can be expected to have an excellent effect as a hyaluronidase activity inhibitor.

  The hyaluronidase activity inhibitor of the present invention is a novel hyaluronidase activity inhibitor whose components are different from those of conventional hyaluronidase activity inhibitors. Therefore, by using the hyaluronidase activity inhibitor of the present invention, it is expected that even a person who cannot obtain a sufficient effect because a conventional hyaluronidase activity inhibitor is not suitable. The hyaluronidase activity inhibitor of the present invention can be used for cosmetics, foods and drinks or pharmaceuticals.

Claims (2)

  A hyaluronidase activity inhibitor comprising a fermented soybean germ obtained by fermenting soybean germ with koji mold.   A cosmetic comprising the hyaluronidase activity inhibitor according to claim 1.