JP2017145235A - Collagenase inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a collagenase inhibitor having excellent collagenase inhibitory action.SOLUTION: A collagenase inhibitor comprises fermented ginger, and a specific component such as at least one plant material for a beverage selected from pu-erh, jasmine, rooibos, tieguanyin, lemongrass, lavender, black tea, coffee, rose and soybean milk.SELECTED DRAWING: None

Description

  The present invention relates to a collagenase inhibitor, and more particularly to a collagenase inhibitor characterized by containing fermented ginger and other specific components.

  In recent years, in the beauty industry and the like, research for protecting and maintaining body collagen has been made. The epidermis of the skin consists of the stratum corneum, granule layer, spinous layer, basal layer and basement membrane, and the dermis is extracellular of fibroblasts and elastin, collagen, etc. that are outside these cells and support the skin structure It is composed of a matrix. Collagenase that degrades the collagen present in the dermis is activated by aging or ultraviolet rays. When collagen is broken down by activated collagenase, the skin becomes less elastic and the keratin starts to exfoliate abnormally, so the skin loses its tension and luster, and exhibits aging symptoms such as roughness and wrinkles. .

On the other hand, it is known that gingerol contained in a large amount of fermented ginger family plants has various effects such as an antioxidant action (Patent Document 1) and a blood circulation promoting action (Patent Document 2).
However, the application of fermented ginger to beauty has not been studied, and there has been little research on the effects on collagen maintenance and inhibition of degradation.

JP-A-8-040970 JP-A-6-183959

  An object of the present invention is to provide a collagenase inhibitor that has dramatically improved collagenase inhibitory action.

  The inventors of the present invention have intensively studied the efficacy of ginger family plants, and as a result, by combining fermented ginger and specific other components, the ability to inhibit collagenase can be dramatically improved. The inventors have found what can be done and have completed the present invention. That is, it has been found that the ability to inhibit collagenase can be improved by combining fermented ginger and other specific components having little or no ability to inhibit collagenase.

That is, the present invention relates to a composition comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f).
(A) Jasmine, rooibos, iron kannon, lemongrass, lavender, coffee, rose, soy milk, pu'er, and tea. (B) Terminaria, wolfberry, pomegranate, baboon, groom, black pepper , Sesame, yuzu, mugwort, turmeric, white beans, red ginseng, red ginger and cinnamon spice (c) potato extract, pine bark extract, processed kuzu flower, β-carotene, caffeine , At least one plant-derived component selected from chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin (d) at least one fermented product selected from blue pepper fermented extract and koji (e) L-alanine , L-arginine, L-glutamic acid, L-cystine, L-glutamine, L- At least one amino acid selected from serine, L-tyrosine, L-histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine and L-proline (f) iron, vitamin B2, vitamin B3, vitamin At least one functional additive selected from K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and baking soda

  The present invention relates to a collagenase inhibitor comprising fermented ginger and at least one component selected from the group consisting of (a) to (f) above.

  The present invention relates to a collagenase inhibitor obtained by adding a component comprising fermented ginger and at least one component selected from the group consisting of (a) to (f) above.

  The present invention relates to a collagenase inhibitor containing at least one component selected from the group consisting of (a) to (f) above, which contains fermented ginger as an active ingredient.

  The present invention relates to a collagenase inhibition promoter containing at least one component selected from the group consisting of (a) to (f) above, which contains fermented ginger as an active ingredient.

  The present invention relates to a collagenase inhibitor containing at least one component selected from the group consisting of the above (a) to (f) that promotes collagenase inhibition of fermented ginger.

  The present invention relates to a diet composition comprising fermented ginger and at least one component selected from the group consisting of the above (a) to (f).

  The present invention relates to a method for producing a collagenase inhibitor, characterized in that in a composition containing fermented ginger, at least one component selected from the group consisting of (a) to (f) above is added.

  According to the present invention, a collagenase inhibitor excellent in collagenase inhibitory action can be provided.

  The collagenase inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the collagenase inhibitor of the present invention has an excellent collagenase inhibitory action. Eliminates the causes of wrinkles and sagging by maintaining the elasticity of the skin by an excellent collagenase inhibitory action that suppresses the destruction of collagen fibers, which are proteins that mainly make up the dermis, blood vessels, bones, and muscles of vertebrates can do. By maintaining the elasticity of the skin, a diet effect such as tightening the face and stomach can be expected. In addition, periodontal disease and gingivitis can be prevented and oral health can be maintained. In addition, aging of blood vessels and bone tissues can be prevented, and the health of blood vessels and bone tissues can be maintained. By preventing the aging of the blood vessels, a diet effect can be expected by maintaining the circulation in the body such as lymph and blood flow, and maintaining and / or enhancing metabolism. Moreover, the diet effect by maintaining a muscle etc. and preventing the fall of a basal metabolism can also be expected. That is, the collagenase inhibitor of the present invention has actions such as anti-aging, collagen degradation inhibition, skin dermal degradation inhibition, transdermal moisture transpiration suppression, and diet effect.

[Fermented ginger]
In the fermented ginger in the present invention, gingerol is converted to gingerol by fermenting ginger family plants, and contains more gingerol than gingerol. In particular, it is preferable that gingerol is contained 1.0 times or more than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. Moreover, it is preferable to contain gingerol 30 times or more than raw ginger, and it is particularly preferred to contain 50 times or more.

(material)
The raw material of the fermented ginger of the collagenase inhibitor of the present invention is not particularly limited as long as it is a plant belonging to the family Ginger. For example, Sanshu ginger, Omi ginger, Yanaka ginger, Kinki ginger, Shizuoka No. 4, yellow Various types of ginger such as ginger, ginger, and otafuku ginger can be listed. As a form of the ginger family plant material used in the present invention, the rhizome can be used as it is, and it can also be used as a slice, a pulverized product, a juice, a squeezed down, an extract and the like. Examples of the pulverized product include powder and granules. The squeezed juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used. Although the solvent to be used is not particularly limited, it is preferable to use a solution containing ethanol. For example, an extract can be obtained by adding ethanol or hydrous ethanol to a ginger plant having a finer rootstock. At this time, the addition amount of the solvent is added in an equivalent amount or more with respect to the total amount of the ginger family, and after the addition, stirring is performed while heating to 60 ° C. or more. Stirring is performed for 1 hour or more, and an extract is obtained by filtering the solution after stirring. This extract can be concentrated to adjust the amount and concentration as appropriate.

(Bacteria used for fermentation)
Examples of the method for fermenting ginger plant materials include self-fermentation, fermentation with bacterial cells or enzymes, and the like. Fermentation with bacterial cells is preferred because of the various metabolites produced by fermentation. As the microbial cells, microbial cells usually used for fermentation such as Neisseria gonorrhoeae, yeast, lactic acid bacteria, acetic acid bacteria, Bacillus subtilis and the like can be used. Even if the microbial cells used in the present invention are one kind, two or more kinds are used. It may be. In the present invention, it is particularly preferable to use koji mold because starch, protein, fiber and the like of ginger can be degraded by various enzymes.

  Examples of the koji mold used in the present invention include black koji mold, white koji mold, yellow koji mold, and koji mold, and commercially available products can be preferably used. Specifically, Aspergillus awamori (Aspergillus sawai), Aspergillus nakaisai (Aspergillus nakasai) (Aspergillus nakasai) Aspergillus lucensis (Aspergillus luciferis), Aspergillus kawachii (Aspergillus spp. Name Aspergillus belonging to the genus Aspergillus It is possible.

  Examples of yeasts include, for example, the genus Devalyomyces, Saccharomyces, Pichia, Kluyveromyces, Torlaspora, Subia, Brettanomyces, Cryptococcus, Eremotelium, Issachenchia, Crocella, Lipomyces And bacteria belonging to the genus Methonicovia, Rhodotorua, Schizosaccharomyces, Digosaccharomyces and Candida. The yeast strain is not particularly limited as long as it belongs to the aforementioned genus.

  Examples of lactic acid bacteria include Lactobacillus and Bifidobacterium genus of Aspergillus, leuconostock genus of cocci, Pediococcus genus, Streptococcus genus, and Lactococcus lactic acid bacteria. Lactic acid bacteria such as Carnobacterium, Aerococcus, and Tetragenococcus can be used. The lactic acid strain is not particularly limited as long as it belongs to the aforementioned genus.

  Examples of Bacillus subtilis include strains of the genus Bacillus. The Bacillus subtilis strain is not particularly limited as long as it belongs to the aforementioned genus.

  Examples of the acetic acid bacteria include Acetobacter, Acia, and Acidomonas. The acetic acid strain is not particularly limited as long as it belongs to the above genus.

(Fermentation method)
As a specific method for producing a fermented ginger of the collagenase inhibitor of the present invention, for example, after mixing a ginger family plant with a fermentation broth of a microbial cell, a long time such as 120 to 500 hours under a condition of 30 to 90 ° C. Aging method for a long time, fermentation process for fermenting ginger plant material, addition process for adding ginger plant material to the fermented product, fermented product with ginger plant material added And a heating process in which heat treatment is performed at a temperature exceeding 100 ° C. under pressure (short-time manufacturing process). The long-time production method is a method of producing over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method once adds unfermented ginger plant material to the fermented product, and then pressurizes. In this method, heat treatment is performed at a high temperature under conditions. In the long-time production method, there is no step of adding raw materials, and no high-pressure heat treatment is performed. In the short-term manufacturing method, since the process of adding the raw material and the high-pressure heat treatment are performed, it costs more than the long-time manufacturing method, but fermentation ginger can be obtained in a short time.

  Here, the long-time manufacturing method will be further described.

  In the fermentation step of fermenting ginger family plant material for a long time, fermentation is performed under conditions of, for example, a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%, for 3 days to 30 days, preferably 4 days to 25 days. It is preferable to heat for a day, more preferably 5 days to 22 days.

Moreover, the amount of ginger can be enriched more than twice the content of raw ginger by fermenting the ginger family and then heat aging.

  Specifically, as a method for producing the fermented ginger of the present invention by a long-time production method, for example, after mixing a ginger plant with a fermentation broth, aging is performed for 120 to 500 hours under a condition of 30 to 90 ° C. be able to.

  What is marketed may be used for the fermentation ginger of this invention by the long-time manufacturing method used by this invention. When using a commercial item, it is preferable to use the fermented ginger whose content of gingerol becomes 50 times or more by fermentation compared with raw ginger.

  Next, the short-time manufacturing method will be further described.

  In the fermentation process of fermenting ginger plant material of a short-time production method, fermentation is performed under conditions of, for example, a temperature of 5 to 70 ° C, preferably 10 to 40 ° C, more preferably 15 to 30 ° C, and even more preferably less than 30 ° C. 1-30 days, preferably 3-14 days.

  The fermentation process is the same as the fermentation method described above. In the subsequent addition step, it is preferable to use the same ginger plant material used in the fermentation step, but it is also possible to use a different type or form. The addition amount of the ginger family material is preferably 0.5 to 50 parts by mass, and preferably 1 to 30 parts by mass with respect to 1 part by mass of the ginger family material used in the fermentation process. More preferably, it is 5-15 mass parts.

  The heating step following the addition step is a step of heat treatment under pressure at a temperature exceeding 100 ° C., and the treatment is performed within a time period in which fermentation of the ginger plant material added in the addition step does not sufficiently proceed (start) Is preferable. Specifically, for example, after the addition step, the heating step is preferably performed within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and within 1 hour. It is particularly preferred to do this.

  As heating conditions, the heating temperature is preferably 105 to 200 ° C, more preferably 105 to 180 ° C, still more preferably 105 to 150 ° C, and particularly preferably 105 to 120 ° C. preferable. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and further preferably 1 to 10 hours. After the heating step, for example, a drying process such as spray drying or freeze drying can be performed.

  In both the long-time production method and the short-time production method, the method of allowing the fungus body to act on the ginger family material is a method of spraying or adding the fungus body or its culture solution to the ginger family material, or the cultivation of the ginger family material. Examples include a method of immersing or adding to a liquid, a method of spraying or adding an enzyme extracted from a microbial cell or a culture solution thereof, and the microbial cell culture solution is cultured using a synthetic or natural medium. Examples include a culture solution, a plant-derived culture solution, and an animal-derived culture solution.

  As the culture solution of the microbial cells, fermented products obtained by fermenting organic substances with the microbial cells can be used. As the organic substances, either plants or animals can be used, but fermented plants are preferable. Plants that can be used are not particularly limited, but various grains such as rice, brown rice, barley, wheat and corn, beans such as soybeans, red beans and peas, mushrooms such as shiitake mushrooms and mushrooms, apples, bananas and oranges Fruit such as pear, strawberry, peach, oyster, grape, cherry, apricot, lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion , Celery, leek, leek, radish, ginger, turmeric, potato, sweet potato, sugar cane, tea, olives, ashitaba, kale, bitter gourd, sesame and other vegetables, almonds, cashew nuts, macadamia nuts, chestnuts, walnuts, etc. Is mentioned. You may use 1 type or in combination of 2 or more types. These plants may be used as they are, or after processing such as steaming and boiling, the cells may be added and fermented. In this case, water may be added.

  As these fermented products, fermented products themselves can be used, but moromi used for producing vinegar, miso, sake, etc., and koji remaining after fermentation may be used.

  A ginger plant material may be mixed with a bacterial cell or an enzyme solution extracted from the culture solution of the bacterial cell, and the mixture itself may be fermented with the enzyme extracted from the bacterial cell or the culture solution. At this time, the conversion of gingerols to gingerols can be promoted by heating the mixture.

  Moreover, it is although it does not specifically limit as fermented matter derived from an animal, Fermented milk products, such as a bovine animal, can be utilized. In particular, milk is preferable because it is commercially available and inexpensive and easily available.

  As a form of the fermented ginger used as the collagenase inhibitor of the present invention, the ginger obtained by fermentation can be used as it is, or it can be used as a pulverized product, an extract or the like. Examples of the pulverized product include pastes, powders and granules. The extract may be liquid, but can also be used as a paste or a dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

In the fermented ginger according to the present invention by the long-term production method, gingerol is preferably in a range of gingerol in a range of 1: 1.1 to 1000, more preferably in a range of 1: 1.2 to 500. More preferably, it is in the range of 1: 1.3 to 200.
In addition, the fermented ginger according to the present invention by a short-time production method is preferably in the range of 1.1 to 1000 gingerol with respect to gingerol, more preferably in the range of 1: 1.2 to 500. More preferably, it is in the range of 1: 1.2 to 200.

[Other ingredients]
The collagenase inhibitor of the present invention is characterized in that it contains fermented ginger and other specific components. As the specific other component, other components that have little or no ability to inhibit collagenase are combined with fermented ginger. However, it is not limited as long as it is a component capable of improving the ability to inhibit collagenase, but it is particularly desirable to include at least one component selected from the group consisting of (a) to (f) described below.

  These specific other components function as promoters of the ability to inhibit collagenase of fermented ginger.

(A) Beverage-based plant material In the collagenase inhibitor of the present invention, at least one selected from Pu'er, jasmine, rooibos, iron kannon, lemongrass, lavender, tea, coffee, rose, and soy milk as other components together with fermented ginger It is preferable to use a beverage-based plant material. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermented ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  These beverage-based plant materials may be any part of the plant such as flowers, leaves, stems, roots, etc., but the part usually used as tea is preferable, the plant material itself (including dry matter), and its pulverization Products, juices, extracts, extracts and the like can be used. Examples of the pulverized product include powder and granules. The squeezed juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

  The puer is a kind of Chinese tea (black tea) that originates in Yunnan Province of the People's Republic of China, and includes fresh tea and mature tea, and leaves and buds are usually used. Jasmine is a plant belonging to the family Asteraceae, and flowers are usually used. Rooibos is a plant belonging to the genus Asparatus, and leaves and branches are usually used. Iron Kannon is a kind of tea tree that belongs to blue tea (semi-fermented tea) among Chinese teas, and leaves are usually used. Lemongrass is a plant belonging to the family Gramineae, and leaves are usually used. Lavender is a plant belonging to the family Lamiaceae, and flowers are usually used. As tea, tea leaves obtained by wilting, twisting, completely fermenting and drying tea leaves and buds of Camellia sinensis are used. Coffee is a plant belonging to the genus Aceraceae, and a powder obtained by roasting and grinding seeds is used. Roses are plants belonging to the genus Rosaceae, and flowers and fruits are usually used. Soymilk is processed from the seeds of plants belonging to the leguminous soybean genus, and those obtained by directly squeezing the seeds or those squeezed after boiling the seeds are used.

(B) Spices In the collagenase inhibitor of the present invention, as a component together with fermented ginger, terminaria, wolfberry, pomegranate, baboon, flower bud, black pepper, keihi, sesame, yuzu, mugwort, turmeric, white beans, red ginseng and red It is preferable to use at least one spice selected from ginger. In the present invention, these components only need to be blended, and may not be blended for the purpose of exhibiting the function of a so-called spice such as giving out a fragrance or a pungent taste. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  These spices may be any part of the plant such as seeds, berries, flowers, leaves, stems, roots, etc., but the parts usually used as spices are preferred, and the plant material itself (including dry matter), its A pulverized product, juice, extract, extract and the like can be used. Examples of the pulverized product include powder and granules. The squeezed juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

  The Taminaria, for example, Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, mention may be made of Terminalia chebula, etc., these Among these, Terminaria bellicica (belerica) and Terminalia chebula are preferable. As a part used as a plant material of the present invention, a fruit is preferable.

(C) Plant-derived component In the collagenase inhibitor of the present invention, potato extract, pine bark extract, processed kuzu flower, β-carotene, caffeine, chlorogenic acid, theaflavin, soybean protein as fermented ginger and other components It is preferable to use at least one plant-derived component selected from isoflavones, curcumin, piperine and capsaicin. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  Examples of the potato extract include extracts of rhizomes such as baron candy, make-in, Kitakari, Toya, Toyoshiro, Inca Ame, Digima, and Tokachi Glass. A commercially available product can be used as the potato extract.

  Examples of the pine bark extract include extracts of bark such as French maritime pine (Pinus Martina), larch, black pine, red pine, etc. Among them, French maritime pine (Pinus Martina) rich in proanthocyanidins Bark extract is preferred. As the pine bark extract, a commercially available product can be used.

  As the processed kuzu flower, a processed flower of a plant belonging to the leguminous genus Kudu is used. As the processed kuzuhana product, a commercially available product can be used.

  β-carotene, caffeine, chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin are not particularly limited, but commercially available products may be used, extracted from plants, separated and purified. A thing may be used, an extract may be used as it is, and the powder or granule etc. which dried the extract may be sufficient. The plant-derived component can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

(D) Fermented product In the collagenase inhibitor of the present invention, it is preferable to use at least one fermented product selected from a blue pepper fermented extract and koji as other components together with fermented ginger. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, it is fragrant and the flavor can be preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  These fermented products are not particularly limited, but fermented products may be used as they are, or fermented products may be dried and pulverized. Moreover, what was extracted from fermented material may be sufficient and an extract can also be grind | pulverized and used as it is. Examples of the pulverized product include powder and granules. The extract may be liquid, but can also be used as a paste or a dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

  The green pepper fermented extract is not particularly limited, but a commercially available one can be used.

  The koji is not particularly limited, and any koji may be used as long as it is obtained by fermenting grains such as rice, wheat, soybean, millet, millet, millet with koji mold. As the koji mold used for fermentation, any of koji mold, blue koji mold, white koji mold, black koji mold, red koji mold and the like may be used. Specifically, Aspergillus awamori (Aspergillus sawai), Aspergillus nakaisai (Aspergillus nakasai) (Aspergillus nakasai) Aspergillus lucensis (Aspergillus luciferis), Aspergillus kawachii (Aspergillus spp. Name Aspergillus belonging to the genus Aspergillus It is possible.

(D) Amino acid In the collagenase inhibitor of the present invention, L-alanine, L-arginine, L-glutamic acid, L-cystine, L-glutamine, L-serine, L-tyrosine, L- It is preferable to use at least one amino acid (including a salt) selected from histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine and L-proline. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

(E) Functional additive In the collagenase inhibitor of the present invention, iron, vitamin B2, vitamin B3, vitamin K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, It is preferable to use at least one functional additive selected from xanthan gum and sodium bicarbonate. In addition, iron as a functional additive of this invention contains the form of the compound containing these metals. When these other components are combined with fermented ginger, not only an improved collagenase inhibitory action can be obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

(Mode of use)
The collagenase inhibitor of this invention has the collagenase inhibitory effect improved compared with what contains only fermentation ginger or only another component. The collagenase inhibitor of the present invention is not particularly limited as long as it can be distinguished from other products as a product in that it is used for collagenase inhibition. For example, the active ingredient may not be specified, fermented ginger and other components may be displayed as active components, or only fermented ginger may be displayed as active components.

  Specifically, the collagenase inhibitor of the present invention can be used in the form of indication of efficacy from a predetermined organization such as pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health use, nutritional functional foods, functional indication foods, etc. Examples of so-called health foods such as functional foods that have been recognized.

  The collagenase inhibitor of the present invention can be used for external use or oral use. The external preparation is not particularly limited as long as it is applied to the skin, scalp and the like, and the form is an ointment, cream, gel, lotion, emulsion, pack, poultice, etc. The form of skin external preparations, injections, etc. can be mentioned.

  In addition, when the collagenase inhibitor of the present invention is used as an oral preparation, examples of the form thereof include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, solids, and the like. Examples include a shape agent, a round agent, a paste agent, a cream agent, a caplet agent, a gel agent, a chewable agent, and a stick agent. Among these, the form of tablets, capsules, powders, granules, and liquids is particularly preferable because they are easily ingested and collagenase inhibitory effects are easily obtained. Specifically, supplements, food additives, bottled beverages filled in plastic bottles, cans, bottles, instant powders (granules) for dissolving and drinking in water (hot water), milk, fruit juice, green juice, etc. A drink etc. can be illustrated. These are preferable in that they can be easily eaten and eaten at the time of meals and can improve palatability.

  The content of fermented ginger and other components in the collagenase inhibitor of the present invention may be appropriately contained within the range where the effect is exerted, and at least one selected from the group consisting of fermented ginger and (a) to (f) Can be included as an active ingredient.

  In general, when the collagenase inhibitor of the present invention is a pharmaceutical or a supplement (tablet, capsule), fermented ginger and other components are contained in an amount of 0.01 to 100% by mass in terms of dry mass. Is more preferable, 0.1 to 85 mass% is more preferable, and 0.5 to 70 mass% is further more preferable.

  When the collagenase inhibitor of the present invention is a packaged beverage (liquid), it is preferable that 0.01 to 10% by mass of fermented ginger and other components are contained in terms of dry mass, and 0.03 to 0.03. It is more preferable that 6 mass% is contained, and it is further more preferable that 0.05-4 mass% is contained.

  Moreover, when the collagenase inhibitor of this invention is an instant powdered drink (powder) and an instant granule drink (granule), 1-100 mass% of fermented ginger and other components are contained in conversion of dry mass. It is preferable that 5-90 mass% is contained, It is more preferable that 10-80 mass% is contained.

  In order to exhibit the effect of the present invention more effectively, it is preferable that the fermented ginger and other components are contained in an amount of 80% by mass or more of the whole collagenase inhibitor of the present invention (excluding moisture) in terms of dry mass, 90 More preferably, it is contained more than 95% by mass, more preferably more than 95% by mass, and particularly preferably 100% by mass.

  Although there is no restriction | limiting in particular as intake of the collagenase inhibitor of this invention, From a viewpoint of exhibiting the effect of this invention more notably, intake of fermentation ginger and other components per day will be 50 mg / day or more. Ingestion is preferable, more preferably 100 mg / day or more, and even more preferably 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The collagenase inhibitor of the present invention can be stored in one container or divided into a plurality of containers, for example, as one day so that the daily intake becomes the above intake.

  The blending mass ratio of the fermented ginger and other components is preferably in the range of 0.5: 1 to 70: 1 and more preferably in the range of 0.75: 1 to 60: 1 in terms of dry mass. Preferably, it is in the range of 1: 1 to 60: 1, more preferably in the range of 1: 1 to 50: 1. The effect of this invention can be exhibited more effectively because the compounding ratio of fermentation ginger and other components is in the above range.

  The collagenase inhibitor of the present invention can be produced by a known formulation method, if necessary, by adding additives that are acceptable for oral use, or components other than fermented ginger and other components.

  Further, the collagenase inhibitor of the present invention can include food for inhibiting collagenase obtained by adding fermented ginger and other ingredients to food as well as food for inhibiting collagenase containing fermented ginger and other ingredients. For example, for foods in which the content of the fermented ginger and other components of the present invention is increased compared to normal foods (including natural foods), and foods that do not normally contain the fermented ginger and other components of the present invention And foods to which fermented ginger and other ingredients are added. For the addition of the fermented ginger and other components, the respective components may be added separately, may be added simultaneously, or may be added together with other components other than the fermented ginger and other components.

  As one of the usage forms of the collagenase inhibitor of the present invention, it can be added to foods, for example, beverages such as carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, smoothies, green juices; ice creams, ice sherbets, Frozen confectionery such as shaved ice; noodles such as soba, udon, harusame, chinese noodles, instant noodles; confectionery such as candy, candy, gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, bread; Fish and fishery processed foods such as kamaboko, ham and sausage; Dairy products such as processed milk, fermented milk and yogurt; Fats and oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream and dressing; Seasonings such as soy sauce; curry, stew, oyakodon, rice bowl, miscellaneous cooking, Chinese rice bowl, bonito, tempura, beef bowl Hashed rice, can be mentioned omelet, Oden, Mabodofu, dumplings, Shumai, hamburger, meatballs, various sources, retort pouch foods such as various soups and the like.

  Hereinafter, the present invention will be described based on examples.

[Example 1]
(Method for producing fermented ginger 1)
To a rice cake prepared by adding 2 L of water to 100 g of rice bran (white rice fermented with a commercially available white rice cake), 3.5 kg of fresh ginger washed and cut into four pieces was added and immersed for 10 minutes. After soaking, the ginger was taken out from the broth and fermented at 40 ° C. to 50 ° C. for 14 days. After fermentation, it was sterilized at 120 ° C. for 20 minutes in an autoclave, and after sterilization, it was aged at 75 ° C. for 14 days. Thereafter, the matured ginger was dried and pulverized to obtain the fermented ginger 1 of the present invention.

(Component analysis)
The contents of gingerols and gingerols contained in raw ginger and fermented ginger 1 were measured. The contents of gingerols and gingerols in the extract obtained by extracting each of raw ginger and fermented ginger 1 with an extraction solvent of acetonitrile / water = 20/80 were measured by liquid chromatography. For the measurement, a Hitachi High-Tech LaChromUltra II C18 column was used, and a DAD (measurement wavelength: 280 nm) 10 mm flow cell was used as a detector. As the mobile phase, ultrapure water was used for the A phase, acetonitrile was used for the B phase, the flow rate was 0.7 mL / min, and the column temperature was 40 ° C.
As a result, the content of gingerols and gingerols in raw ginger was gingerols 56 mg / 100 g, gingerols 1 mg / 100 g, and the gingerols and gingerols in fermented ginger 1 were gingerols 51 mg. / 100 g and gingerols 78 mg / 100 g.

  Using the fermented ginger 1 obtained above and other components, a collagenase inhibition confirmation test was conducted. For fermented ginger 1, a solution sonicated in 20 times 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated with an evaporator and dried.

[Collagenase inhibition confirmation test]
(Preparation of sample solution)
Fermented ginger 1 was prepared to be 10 mg / mL using Dulbecco's PBS (Phosphate Buffered Saline) (-) containing 0.1% BSA (bovine serum albumin). After shaking with a vortex mixer for 60 minutes, the supernatant was collected by centrifugation, and further diluted with 0.1% BSA-containing Dulbecco's PBS (-) to prepare a test solution. The test was performed by adjusting the final concentration of fermentation ginger 1 to 5 μg / mL. Vitamin K, shellac, curcumin, piperine, sesamin and capsaicin were dissolved in dimethyl sulfoxide (DMSO) and diluted with Dulbecco's PBS containing 0.1% BSA to a final DMSO concentration of 0.125%. Other components than the above were dissolved and suspended in Dulbecco's PBS containing 0.1% BSA, and serially diluted to a predetermined concentration. In addition, the thing which precipitates was centrifuged and it prepared using what extract | collected the supernatant liquid.

  In addition, about the test group which combined fermented ginger 1 and the other component, it was set as the target density | concentration by adding 25 microliters of test substance containing culture media of 2 times each.

(Preparation of enzyme solution)
Collagenase B (manufactured by Roche) was prepared to 10 μg / mL using Dulbecco PBS (−) containing 0.1% BSA.

(Preparation of fluorescent substrate solution)
Fluorescent substrate (MOCAc-Pro-Leu-Gly-Leu-A ₂ pr (DNP) -Ala-Arg-NH ₂ , manufactured by Peptide Institute) dissolved in DMSO was added to Dulbecco's PBS (-) containing 0.1% BSA. The one diluted to 5 μM was used as the fluorescent substrate solution.

(Measurement of collagenase inhibitory activity)
To 96-well black plate, 0.1% BSA-containing Dulbecco PBS (−) containing a test substance at a predetermined concentration was added as a test solution at 50 μL / well. Thereafter, an enzyme solution (test) is added to the test group at 100 μL / well, and 0.1% BSA-containing Dulbecco's PBS (−) (blank) is added to the control group at 100 μL / well, and incubated at 37 ° C. for 10 minutes. did. Further, a fluorescent substrate solution was added at 50 μL / well, and the mixture was incubated at 37 ° C. for 60 minutes while being shielded from light. Excitation was performed at 320 nm, and the fluorescence intensity at 405 nm was measured.

The collagenase inhibition rate of each test substance was calculated by the following formula.
Collagenase inhibition rate = (1 − [(Sample test−Sample blank) / (Control test−Control blank)]) × 100

(In the formula, “Sample test” indicates the fluorescence intensity of the test solution (test), “Sample blank” indicates the fluorescence intensity of the test solution (blank), and “Control test” indicates the fluorescence intensity of the control (test). Intensity is indicated, and “Control blank” represents the fluorescence intensity of the control (blank).)

  The results are shown in Tables 1-6. Numerical values other than the inhibition rate of each test group indicate the final concentration of the fermented ginger 1 or other components, and the unit is μg / mL. The result of the collagenase inhibition confirmation test is shown as a relative inhibition rate when the inhibition rate of the group to which fermentation ginger 1 is added alone is 1.0.

  The pulverized material obtained by pulverizing commercially available raw materials (leaves) for 20 seconds × 7 times with a bead shocker (rotation speed: 2,300 rpm) was used for the poule, jasmine, rooibos, iron kannon and lemongrass in Table 1. . The tea used was a commercially available tea pack. Lavender used a commercially available dry pulverized powder of flowers. As the coffee, commercially available granular instant coffee was used. For the rose, a commercially available flower extract powder was used. As the soy milk, commercially available soy milk powder was used.

  The terminarias in Table 2 are dried powder of water extract of the fruit of Terminaria berylica, wolfberry is the dried pulverized powder of the fruit, pomegranate is the powdered extract of the flower, and the bud is the dried fruit that is commercially available. Pulverized powder, black pepper is commercially available dry powder, Keihi is commercially available dry powder, sesame is dried black sesame powder, Yuzu is commercially available skin containing squeezed seeds Dry ground powder, Artemisia is dry powder of turmeric, Turmeric is dry ground powder of commercially available rhizome, White kidney bean is dried powder of commercially available seed, Red ginseng is dried of ethanol extract of commercially available rhizome For the powder and red ginger, commercially available rhizome extract powder was used.

  The potato extract of Table 3 used “Potein” manufactured by Toyo Shinyaku Co., Ltd., and the pine bark extract used “Flavandenol” manufactured by Toyo Shinyaku Co., Ltd. Moreover, all the components other than the potato extract and the pine bark extract were commercially available.

  For the green pepper fermented product in Table 4, "Blue pepper fermented extract" manufactured by Toyo Shinyaku Co., Ltd. was used.

  All the other components described in Table 5 were commercially available.

  All other components listed in Table 6 were commercially available. Note that iron chloride was used as iron.

  As shown in Tables 1 to 6, it was confirmed that the inhibition rate of collagenase was increased by combining the fermented ginger 1 produced by the long-time production method with the specific other components of the present invention.

(Comparative Examples 55-57)
Using the same technique as in Example 1, a collagenase inhibition confirmation test was conducted by combining fermented ginger 1 with the following other components. As a result, pyrroloquinone (Comparative Example 55), which is a plant-derived component, and L-isoleucine, which is an amino acid (Comparative Example) 56) and sodium bicarbonate (sodium bicarbonate: Comparative Example 57), which is a functional additive, did not confirm the synergistic effect of collagenase inhibition.

[Example 2]
(Method for producing fermented ginger 2)
In a GE medium (liquid medium) containing glucose and a yeast extract, A. niger is A. niger. Awamori was added and cultured in a liquid culture tank at 28 ° C. for 2 days. Thereafter, a dried powder of ginger diluted with GE medium so that the concentration of the cultured medium was 3.3% and dried ginger was added to a concentration of 1%. The medium to which the dry powder of ginger was added was cultured in a liquid culture tank at 28 ° C. for 6 days to ferment the dry powder of ginger (fermentation process). After fermentation, the same dry ginger powder as used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120 ° C. for 5 hours under a pressurized condition (heating step). Then, it dried by freeze-drying (drying process) and obtained the fermented ginger 2 of this invention.

(Component analysis)
The contents of gingerols and gingerols contained in raw ginger, dry ginger powder and fermented ginger 2 were measured. The measurement was performed in the same procedure as in Example 1.
As a result, the contents of gingerols and gingerols in raw ginger were gingerols 48.3 mg / 100 g, gingerols 1.7 mg / 100 g, and gingerols and gingerols in dry ginger powder Were 670 mg / 100 g of gingerols and 60 mg / 100 g of gingerols, and the contents of gingerols and gingerols in fermented ginger 2 were 140 mg / 100 g of gingerols and 300 mg / 100 g of gingerols.

  Using the fermented ginger 2 and other components obtained above, a collagenase inhibition confirmation test was conducted. For fermented ginger 2, a solution obtained by sonication in 20 times the amount of 60% ethanol for about 1 hour was centrifuged, and the obtained supernatant was concentrated with an evaporator and dried.

[Collagenase inhibition confirmation test]
The final concentration of fermented ginger 2 was 15 μg / mL, and shellac was dissolved in dimethyl sulfoxide (DMSO) and diluted with Dulbecco PBS containing 0.1% BSA so that the final concentration of DMSO was 0.125%. Except that, the test was performed in the same procedure as in Example 1.

  The results are shown in Tables 7-12. Numerical values other than the inhibition rate in each test group indicate the final concentration of the fermented ginger 2 or other components, and the unit is μg / mL. The result of the collagenase inhibition confirmation test is shown as a relative inhibition rate when the inhibition rate of the group to which fermentation ginger 2 was added alone was 1.0.

  The pu-er (leaves, stems), jasmine (flowers), rooibos (leaves, branches), and iron kannon of Table 7 are pulverized products obtained by grinding commercially available materials for 20 seconds x 7 times with a bead shocker (rotation speed 2,300 rpm). , Lemongrass is commercially available dry ground powder, lavender is commercially available flower dry ground powder, tea is commercially available leaf dry ground powder, coffee is commercially available granular instant coffee, For roses, commercially available flower extract powder was used, and for soy milk, commercially available soy milk powder was used.

  The terminarias in Table 8 are dried powders of water extracts of the fruits of Terminaria berylica, wolfberry is the dried pulverized powder of the fruit that is commercially available, pomegranate is the powdered extract of the flower that is commercially available, and Hibatsu is the dried fruit that is commercially available. For the pulverized powder and flower bud, commercially available dried pulverized powder, black pepper used dry powdered piperine-containing extract, and Keihi used commercially available dry powder.

  The potato extracts in Table 9 were “Potein” manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was “Flavandenol” manufactured by Toyo Shinyaku Co., and the kuzu flower processed product was “Kuzu no Hana Extract” manufactured by Toyo Shinyaku Co., Ltd. Moreover, all the components other than the potato extract, the pine bark extract and the kuzu flower processed product described in Table 8 are commercially available.

  The green pepper fermented products in Table 10 are “Toyo Shinyaku Fermented Blue Pepper Fermented Extract”, and red yeast rice is dried pulverized powder of rice cake and grains (rice, soybean, etc.) that are commercially available. As a koji, a dried koji powder made by fermenting a commercially available cereal koji (barley, awa, hie, millet, persimmon, purple black rice, rice flour) with koji molds was used.

  All other components listed in Table 11 were commercially available.

  All other components listed in Table 12 were commercially available. Note that iron chloride was used as iron.

  As shown in Tables 7 to 12, it was confirmed that the inhibition rate of collagenase was increased by combining the fermented ginger 2 produced by the short-time production method and the specific other components of the present invention.

(Comparative Examples 111-113)
Using the same technique as in Example 2, a collagenase inhibition confirmation test was performed in combination with fermented ginger 2 and the following other components. As a result, spices are mugwort (Comparative Example 111) and plant-derived components pyrroloquinone (Comparative Example 112). In addition, with respect to L-proline (Comparative Example 113), which is an amino acid, no synergistic effect of collagenase inhibition was confirmed.

(Formulation example 1: lotion)
Based on 100 parts by mass of the whole, 0.01 part by mass of fermented ginger extract, 0.01 part by mass of ginger extract pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol Parts, 3 parts by weight of pentylene glycol, 0.1 parts by weight of sodium hyaluronate, 0.01 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 0.1 parts by weight of xanthan gum, 0.15 parts by weight of methylparaben, carbomer The composition for inhibiting collagenase of the present invention was prepared in the form of a lotion by mixing 0.2 part by mass, 0.03 part by mass of sodium hydroxide and the remaining part of water. This skin lotion was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 1, and was highly fragrant and preferred.

(Formulation example 2: shampoo)
Based on 100 parts by mass of the whole, 0.01 part by mass of fermented ginger extract, 0.02 part by mass of aloe rose extract, 7.5 parts by mass of sodium laureth sulfate, 4.2 parts by mass of cocamidopropyl betaine, cocamide DEA 3 parts by mass, 1,3-butylene glycol 0.1 part by mass, polyquaternium-10 0.225 part by mass, citric acid 0.15 part by mass, sodium citrate 0.05 part by mass, phenoxyethanol 0.9 part by mass and water The remainder was mixed to prepare the collagenase inhibiting composition of the present invention in the form of a shampoo. This shampoo was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation example 3: soap)
100 parts by mass as a whole, 0.5 parts by mass of fermented ginger 1 part, 5 parts by weight of isoflavone, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of EDTA-4 sodium, 4 sodium etidronate 0.2 The composition for inhibiting collagenase of the present invention was prepared in the form of a soap by mixing and solidifying the mass part and the remainder of the soap base. This soap was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation example 4: emulsion)
100 parts by mass as a whole, 0.1 part by mass of fermented ginger extract, 0.1 part by mass of thiamine vitamin B3 hydrochloride, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, dimethyl silicone oil 24 parts by weight, polypropylene glycol 1 part by weight, thickener 0.06 parts by weight, phenoxyethanol 0.2 part by weight, ethanol 5 parts by weight, sodium hydroxide 0.01 part by weight and purified water balance, In another embodiment, the composition for inhibiting collagenase of the present invention was prepared. This emulsion was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 1, was fragrant and preferred.

(Formulation Example 5: Cosmetic cream)
100 parts by mass as a whole, 0.1 part by mass of fermented ginger 1 extract, 0.1 part by mass of rosemary extract yuzu extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phosphorus 0.2 parts by mass of lipid, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glyceryl monostearate, polyglyceryl monostearate 5 parts by mass, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of beeswax wax, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, C10-30 Alkyl-modified carboxyvinyl polymer 0.2 parts by weight, carboxyvinyl polymer 0.1 parts by weight, 1,3-butanedio 18.0 parts by weight, 0.1 parts by weight of sodium hydroxide and the remainder of purified water were mixed to prepare the composition for inhibiting collagenase of the present invention in the form of a cosmetic cream. This cosmetic cream was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation Example 6: Packing agent)
100 parts by mass as a whole, 0.1 parts by mass of fermented ginger extract, 0.01 parts by mass of pomegranate soybean extract, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin 6 0.0 mass part, preservative 0.2 mass part, fragrance | flavor 0.1 mass part, and purified water remainder were mixed, and the composition for collagenase inhibition of this invention was prepared with the aspect of the pack agent. This pack agent was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of the fermented ginger 1, was fragrant and preferred.

(Formulation Example 7: Tablet)
The whole is 100 parts by weight, 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of Karin powder Poor powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate and corn starch By mixing and tableting the remainder, the composition for inhibiting collagenase of the present invention was prepared in the form of a tablet. This tablet not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 1, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation Example 8: Granules)
By mixing and granulating 10 parts by weight of fermented ginger 1 powder, 15 parts by weight of powdered turmeric powder, 10 parts by weight of lactose, 1 part by weight of calcium stearate and the rest of crystalline cellulose, In another embodiment, the composition for inhibiting collagenase of the present invention was prepared. This granule not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 1, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation example 9: capsule)
100 parts by weight of the whole, 10 parts by weight of fermented ginger extract, 20 parts by weight of ginger red ginger extract extract, 8 parts by weight of lecithin and the remainder of olive oil were used as a content liquid, and this was used as a capsule shell The composition for inhibiting collagenase of the present invention was prepared in a capsule form. This capsule was not only able to obtain an improved collagenase inhibitory action, but also improved the taste of the contents of the fermented ginger 1 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 of the contents was improved, and the fragrance was high and the flavor was preferable.

(Formulation example 10: liquid agent)
100 mass parts as a whole, 0.84 mass parts of fermented ginger 1 extract powder, 2 mass parts of jasmine extract, 1 mass part of vitamin K, 10 mass parts of fructose glucose liquid sugar, 1 mass part of citric acid, sodium benzoate 0. 02 parts by mass, 2 parts by mass of a fragrance preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium and the remainder of purified water were mixed to prepare the collagenase inhibiting composition of the present invention in the form of a liquid. This liquid preparation not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 1, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation Example 11: lotion)
100 parts by mass as a whole, 0.01 parts by mass of fermented ginger extract, 0.01 parts by mass of pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, pliers 3 parts by weight of lenglycol, 0.1 part by weight of sodium hyaluronate, 0.01 part by weight of citric acid, 0.02 part by weight of sodium citrate, 0.1 part by weight of xanthan gum, 0.15 part by weight of methylparaben, 0.2 part by weight of carbomer The composition for inhibiting collagenase of the present invention was prepared in the form of a lotion by mixing parts by mass, 0.03 part by mass of sodium hydroxide and the remainder of water. This skin lotion was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2 and was highly fragrant and preferred.

(Formulation example 12: shampoo)
Based on 100 parts by mass as a whole, fermented ginger 2 extract 0.01 parts by mass, jasmine flower extract 0.02 parts by mass, sodium laureth sulfate 7.5 parts by mass, cocamidopropyl betaine 4.2 parts by mass, cocamide DEA 3 Parts by weight, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol and the balance of water Were mixed to prepare the collagenase-inhibiting composition of the present invention in the form of a shampoo. This shampoo was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and preferred.

(Formulation example 13: soap)
100 parts by mass as a whole, 0.5 parts by mass of fermented ginger 2 powder, 1 part by weight of rose flower extract powder, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of EDTA-4 sodium, 4 sodium etidronate The composition for inhibiting collagenase of the present invention was prepared in the form of soap by mixing and solidifying 0.2 parts by mass and the remainder of the soap base. This soap was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation example 14: emulsion)
100 parts by mass as a whole, 0.1 part by mass of fermented ginger 2 extract, 0.1 part by mass of vitamin B2, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil , 1 part by weight of polypropylene glycol, 0.06 part by weight of thickener, 0.2 part by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 part by weight of sodium hydroxide, and the balance of purified water are mixed in the form of an emulsion. A composition for inhibiting collagenase of the invention was prepared. This emulsion was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation Example 15: Cosmetic cream)
100 parts by weight as a whole, 0.1 part by weight of fermented ginger 2 extract, 0.1 part by weight of citric acid, 15.0 parts by weight of squalane, 4.0 parts by weight of octyldodecyl myristate, hydrogenated soybean phospholipid 2 parts by mass, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glyceryl monostearate, 0.5 parts by mass of polyglyceryl monostearate , 0.8 parts by weight of behenyl alcohol, 0.7 parts by weight of polyglyceryl monomyristate, 0.3 parts by weight of beeswax wax, 0.1 parts by weight of d-δ-tocopherol, 0.3 parts by weight of methyl paraben, C10-30 alkyl-modified carboxy 0.2 parts by weight of vinyl polymer, 0.1 parts by weight of carboxyvinyl polymer, 18.0 parts by weight of 1,3-butanediol By mixing 0.1 parts by mass of sodium hydroxide and purified water balance, collagenase inhibitory composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and preferred.

(Formulation Example 16: Packing agent)
Based on 100 parts by mass of the whole, 0.1 part by mass of fermented ginger 2 extract, 0.01 part by mass of isoflavone, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin 6. The composition for inhibiting collagenase of the present invention was prepared in the form of a pack agent by mixing 0 part by mass, 0.2 part by mass of an antiseptic, 0.1 part by mass of a fragrance, and the remainder of purified water. This pack agent was not only able to obtain an improved collagenase inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation example 17: tablet)
100 parts by weight of the whole, 10 parts by weight of fermented ginger 2 powder, 8 parts by weight of black tea powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate and the rest of corn starch The composition for inhibiting collagenase of the present invention was prepared in the form of a tablet by mixing and tableting. This tablet not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 2, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

(Formulation Example 18: Granules)
By mixing and granulating 10 parts by mass of fermented ginger 2 powder, 5 parts by mass of curcumin, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remaining part of crystalline cellulose with 100 parts by mass as a whole, the present invention is applied in the form of granules. A composition for inhibiting collagenase was prepared. This granule not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 2, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

(Formulation example 19: capsule)
By making the whole into 100 parts by mass and mixing 10 parts by mass of fermented ginger extract, 10 parts by mass of black pepper, 8 parts by mass of lecithin and the remainder of olive oil, and encapsulating this in a capsule shell The composition for inhibiting collagenase of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain an improved collagenase inhibitory action, but also improved the taste of the contents of the fermented ginger 2 such as pungent taste and miscellaneous taste. Moreover, the unique fermented smell of the fermented ginger 2 of the contents was improved, and the flavor and flavor were favorable.

(Formulation example 20: liquid agent)
100 parts by mass as a whole, 0.84 parts by mass of fermented ginger 2 extract powder, 3.0 parts by mass of Pu-erh tea extract, 0.5 parts by mass of L-alanine, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid , 0.02 parts by mass of sodium benzoate, 2 parts by mass of a fragrance preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium and the balance of purified water, and the composition for inhibiting collagenase of the present invention in a liquid form A product was prepared. This liquid preparation not only obtained an improved collagenase inhibitory action, but also improved the taste of fermented ginger 2, such as the pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

Claims (3)

A composition comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f).
(A) Jasmine, rooibos, iron kannon, lemongrass, lavender, coffee, rose, soy milk, pu'er, and tea. (B) Terminaria, wolfberry, pomegranate, baboon, groom, black pepper , Sesame, yuzu, mugwort, turmeric, white beans, red ginseng, red ginger and cinnamon spice (c) potato extract, pine bark extract, processed kuzu flower, β-carotene, caffeine , At least one plant-derived component selected from chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin (d) at least one fermented product selected from blue pepper fermented extract and koji (e) L-alanine , L-arginine, L-glutamic acid, L-cystine, L-glutamine, L- At least one amino acid selected from serine, L-tyrosine, L-histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine and L-proline (f) iron, vitamin B2, vitamin B3, vitamin At least one functional additive selected from K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and baking soda A collagenase inhibitor comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f).
(A) Jasmine, rooibos, iron kannon, lemongrass, lavender, coffee, rose, soy milk, pu'er, and tea. (B) Terminaria, wolfberry, pomegranate, baboon, groom, black pepper , Sesame, yuzu, mugwort, turmeric, white beans, red ginseng, red ginger and cinnamon spice (c) potato extract, pine bark extract, processed kuzu flower, β-carotene, caffeine , At least one plant-derived component selected from chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin (d) at least one fermented product selected from blue pepper fermented extract and koji (e) L-alanine , L-arginine, L-glutamic acid, L-cystine, L-glutamine, L- At least one amino acid selected from serine, L-tyrosine, L-histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine and L-proline (f) iron, vitamin B2, vitamin B3, vitamin At least one functional additive selected from K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and baking soda   The collagenase inhibitor according to claim 2, obtained by adding a component comprising fermented ginger and at least one component selected from the group consisting of (a) to (f).