JP2801955B2 - Food material for improving skin quality - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a skin quality improving food material, and more particularly to a skin quality improving food material comprising a complex (complex) of a pectin hydrolyzate and iron and / or calcium.

[Conventional technology]

For women, dressing beautifully has been a major concern since ancient times, and so is skin care.

There are various cosmetics for improving skin quality, and the general ingredients of these cosmetics for improving skin quality, milky lotions, and nutritional creams are oils and fats (squalane, jojoba oil, paraffin, etc.), surfactants (sucrose esters, etc.). , Casein, etc.), moisturizing ingredients (hyaluronic acid, chondroitin sulfate, etc.), nutritional ingredients (placenta extract, ginseng extract, etc.), vitamins (A, B, C, E, etc.), other ingredients (preservatives) Agents, pH adjusters, fragrances, etc.) and purified water, which were applied directly to or applied to the skin to improve the skin quality (Japanese Unexamined Patent Publication No.
-25311, JP-A-62-39511).

As a measure for improving skin quality orally, a health drink (Japanese Patent Application Laid-Open No. 60-41472) in which vinegar is mixed with another active ingredient (organic germanium), or a Chinese herbal medicine (Touki-kiyakuyaku sprinkled spinach) is used. Skin function activator for internal use containing water or hydroalcoholic extract as active ingredient
No. 57-72918).

[Problems to be solved by the invention]

Regarding the improvement of skin quality, despite the fact that the condition of the skin is greatly affected by the nutritional state and physical condition, as described above, the conventional one is mainly a cosmetic applied externally, and the one obtained by oral ingestion also improves the skin quality. There is a problem in terms of the effect or in the availability of a special combination crude drug as a raw material.

Improving skin quality is better than providing external replenishers.
If it is possible to make the skin beautiful from the inside of the body as a food orally, it is the best to improve the skin quality, the raw materials and the like are easily available and the manufacturing operation is simple, and the obtained product has an excellent effect. There is a strong demand for the appearance of an orally safe food material for improving skin quality.

[Means for solving the problem]

The present inventors have conducted intensive studies on the improvement of skin quality. As a result, it has been found that the intake amount of pectin hydrolyzate to iron and / or calcium complex (complex Has been found to be excellent as a food material for improving skin quality that can be taken orally, and have reached the present invention.

That is, the present invention provides 1) a skin quality improving food material comprising a complex of a pectin hydrolyzate and iron, calcium, or a mixture of iron and calcium. 2) A method for producing a skin quality improving food material, wherein a complex is obtained by reacting with iron or calcium or a liquid or solid phase with an enzyme or chemical hydrolyzate of pectin, and 3) the above 1). A food composition for improving skin quality, comprising the food material for improving skin quality described in the above.

Pectin hydrolyzate (degree of polymerization 10-145) is converted to iron, copper,
The complex obtained by reacting with cobalt or the like, that is, the general formula (I): (Where n is an integer of 10 to 145, M is iron (II),
Copper (II), magnesium (II), potassium (I), cobalt (II), manganese (II), zinc (II), chromium (II
At least one metal cation selected from the group consisting of I), molybdenum (V), vanadium (IV) and nickel (II), and z is an integer corresponding to the charge number or valence number of the metal atom It is. An essential metal ion complex of oligogalacturonic acid or polygalacturonic acid having)) is described in JP-B-59-42683, and those containing at least one of these complexes as an active agent are used for treating anemia or treating diabetes. A mixture of iron, copper, cobalt, zinc, manganese, chromium, molybdenum coprecipitated with decagalacturonic acid, vitamin C, and vitamin E is useful for anemia. And the use of a mixture of iron-copper-cobalt decagalacturonate and magnesium-potassium decagalacturonate for the treatment of anemia. However, an oligogalacturonic acid or polygalacturonic acid complex of the general formula iron and / or calcium is useful as a skin quality improving food material. Nothing is said about it.

As a result of various studies on the improvement of skin quality, the present inventors surprisingly found that an oligo- or polygalacturonic acid complex obtained by reacting a hydrolyzate of pectin with iron and / or calcium improved skin quality by oral ingestion. Has been measured and found to be a beautiful skin, which is a novel use not found in known literature.

In the present invention, pectin derived from any raw material can be used. Examples of such raw materials include apple, lemon, sugar beet and sunflower. This pectin is mainly composed of polygalacturonic acid.

The hydrolysis of pectin can be either enzymatic hydrolysis or chemical hydrolysis. Examples of the hydrolase include protopectinase and polygalacturonase. Further, as the chemical hydrolysis, both acids and alkalis can be applied.

The hydrolyzate of pectin of the present invention contains oligo or polygalacturonic acid having a polymerization degree of 2 to 150 as a main component.

To this hydrolyzate iron or calcium or both are added so that the carboxyl group of the galacturonic acid of the hydrolyzate is up to 1/2 equivalent, iron pectin decomposed product,
Produce calcium complex.

The reaction between the pectin hydrolyzate and iron and / or calcium may be in a liquid phase or a solid phase.

Iron and / or calcium can be used in the form of ordinary salts and complexes. Examples of iron include ferric chloride, ferrous sulfate, iron succinate, and sodium ferrous citrate.
As calcium, calcium chloride, calcium lactate, calcium gluconate and the like can be used.

 In the case of a liquid phase, it is carried out as follows.

Iron and calcium are prepared in advance into a solution having an appropriate concentration using the above-mentioned compounds.

Pectin derived from apples, oranges, etc. is dispersed in water. At this time, if hot water is used, it is quickly dispersed.

The solvent in the liquid phase reaction is basically good as long as it has a high polarity, but water is optimal in view of maintaining the activity of the enzyme used in the subsequent treatment and food.

An appropriate amount of pectinase is added to a pectin dispersion (concentration is easily dispersed up to about 10%), preferably at 30 to 40 ° C.
Stir at pH 4-5 for several hours to effect hydrolysis. This reaction proceeds at normal pressure.

Pectin hydrolyzate can be used in the form of a reaction solution, but in order to obtain a high-purity product, for example, use an ultrafiltration membrane to remove enzymes, undegraded pectin, and other high molecular impurities, or according to the purpose. Adjust molecular weight.

While the pectin hydrolyzate solution prepared as described above is well stirred, the iron or calcium solution prepared therein is added dropwise little by little. Galacturonic acid constituting pectin has one —COOH group and usually exists in a free or methyl ester or amide form. For example, 100 g of a 10% solution of low methoxy pectin (80% free carboxyl groups) having a low degree of esterification contains 0.04 mol of carboxyl groups (100 g × 10% = 5 g / molecular weight 200 →
0.04 mol) can be added up if ferric chloride to ^{3.2g (-COO -: Fe 2 +} = 2: 1, molecular weight 162 × 0.04mol ÷ 2 = 3.2
g). Thereafter, the mixture is stirred at room temperature to 90 ° C. for 30 minutes.

The reaction is completed as described above, but the pH of the reaction solution becomes acidic to alkaline depending on the added iron and calcium. Therefore, the pH is adjusted as necessary.

 In the case of a solid phase, it is performed as follows.

When the pectin hydrolyzate obtained in the process of the above-mentioned liquid phase reaction is dried, the desired product can be obtained only by mixing various compounds in a solid state at room temperature. In this method, the complex formation between the pectin degradation product and the metal is not sufficient, but when used as a food material, water is mediated, or even in the case of eating and drinking as a dry food as it is, it dissolves in the digestive organs. It can be taken in the desired form.

An oligo-polygalacturonic acid complex having a degree of polymerization of 2 to 150, which is the desired product, is obtained by ordinary separation and purification from the obtained pectin hydrolyzate iron or calcium complex mixture.

The complex of iron and / or calcium with the hydrolyzate of pectin of the present invention can also be obtained by hydrolyzing a pectin solution on which iron and / or calcium has been acted beforehand.

The skin quality improving food composition containing the skin quality improving food material of the present invention comprises a skin quality improving food material, for example, vitamins (A,
Group B, C, E, F, etc.), enhancer [essential amino acid (L-
Valine, L-methionine, etc.), soy protein, milk powder,
Others], antioxidants (γ-oryzanol, rosemary extract, green tea extract, etc.), emulsifying and dispersing agents (sucrose ester, soybean saponin, lecithin, casein, etc.), base materials (starch, sucrose) , Lactose, natural gums, etc.), flavor components (sweeteners, sour agents, flavors, etc.) and the like.

The content of the skin quality improving food material in the composition is 0.
It is 1 to 70% by weight, preferably 1 to 40% by weight.

[Action]

The food material for improving skin quality according to the present invention is a complex of iron and / or calcium of a pectin hydrolyzate, which can improve beautiful skin from inside the body by ingestion. Unlike cosmetics, it has the effect of making the skin of the entire body beautiful.

〔Example〕

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

Example 1 Production of Food Material for Improving Skin Quality (1) 25 g of low methoxy pectin derived from apple was dispersed in 500 g of purified water (pH 4.8), 20 units of pectinase were added, and the mixture was reacted at 30 ° C. for 10 hours. U from molecular weight 10,000
The enzyme was removed from the F membrane, and the mixture was further filtered through a UF membrane having a molecular weight of 20,000 to obtain 480 g of a filtrate (pH 4.2). This contains 20 g of pectin degradation product, and its average molecular weight is about 1600 (degree of polymerization n
= 8 oligogalacturonic acid). While sufficiently stirring the solution, a ferric chloride solution and a calcium chloride solution were added dropwise so that each had a concentration of 25 mmol,
The mixture was further stirred for 30 minutes (this reaction solution was iron concentration 270mg / 100g,
(Calcium concentration = 210 mg / 100 g, solid content = 5.4%, pH 3.2).

In the obtained product, most of iron and calcium were in a divalent state, and iron and calcium bound to the carboxyl group of the pectin-decomposed product, and it was presumed to be involved in hydrogen bonding of the hydroxyl group. Both iron and calcium showed extremely high solubility in a wide pH range from acidic to alkaline.

(2) 5 g of low methoxy pectin was dispersed in 500 g of purified water, and then 100 g of a 10% sodium ferrous citrate solution was added little by little and stirred (pH 5.2). To this was added 40 units of pectinase and reacted at 40 ° C. for 7 hours. The reaction solution was centrifuged at 5000 rpm for 15 minutes to obtain 590 g of a supernatant. This solution had an iron concentration of 160 mg / 100 g, a solid content of 1%, and a pH of 1.5. This was concentrated at 40 ° C. under reduced pressure to obtain 30 g of a pectin hydrolyzate iron complex syrup. This had a degree of polymerization n of 16.

(3) 30 g of low methoxy pectin was dispersed in 500 g of purified water and dissolved by heating to 95 ° C. This was cooled to 30 ° C., 100 units of pectinase was added, and the mixture was stirred and reacted at room temperature for 24 hours. To this, 120 g of a 10% calcium chloride solution was added dropwise little by little, and the mixture was stirred for 30 minutes, and further passed through an ultrafiltration filter having a molecular weight of 5,000 to obtain a 600 g filtrate. This filtrate has a calcium concentration =
700 mg / 100 g, solid content 6.2%, pH 3.3. The pH was adjusted to 6 by adding sodium bicarbonate, followed by freeze-drying to obtain 34 g of a pectin-decomposed product-calcium complex. The polymerization degree n of this product was 30.

Safety test Using the obtained complex of pectin hydrolyzate, iron and calcium, an acute toxicity test was performed in rats as follows.

(Method) Animals: Wistar rats, one group of 10 males and 10 females Sample: 50% solution of pectin complex obtained in Example 1- (1) Administration route: oral strength administration Dose: 1 group → 10 ml / kg, Group 2 → 20 ml / kg, Group 3 → Control (Results) No death was observed in any of the groups, and no LD ₅₀ value was obtained. No abnormalities were observed in the results of the autopsy 14 days later.

As described above, the safety is obvious because this material is made from natural products and food additives, but its safety has been confirmed in acute toxicity tests using rats.

Example 2 Skin quality improvement test 1) Test method ☆ 100 healthy women (average age = 34 years old) were divided into two groups of 50 persons each, and the test group contained (the pectin degradation obtained in Example 1- (1)). (Iron-calcium complex) 100 mg was drunk for 2 months, while the control group received no syrup.

☆ The condition of the skin before and after drinking was checked and evaluated for both groups.

2) Evaluation items ☆ Skin condition (bulk, texture, wrinkles, spots, glue, color) → Sensory evaluation by an evaluation specialist ☆ Keratinocyte evaluation: After tape stripping, staining, observation with an optical microscope → Exfoliation Quantity and regularity of cell arrangement ☆ Evaluation of stratum corneum water content: impedance method 3) Evaluation results The above-mentioned efficacy evaluation was performed by a significant difference test of the results obtained for each item, where P indicates the risk rate and N indicates that there was no significant difference. . That is, P <0.05 means that there is a significant difference at a risk rate of 5%.

Example 3 Skin Composition Improvement Food Composition (1) Drink Formulation Example Apple Juice 300 g Sucrose 70 g Pectin Complex 1 g Malic Acid 2 g Vitamin C 1 g Flavoring 1 g Purified Water Residue 1000 g (2) Tablet Formulation Example Sucrose 500 g Lactose 482 g Pectin complex 5g acerola powder 10g sucrose ester 1g citric acid 1g flavoring 1g 1000g (3) 40% powder preparation example sucrose 48% pectin complex vitamin C 10% vitamin B ₁ 1% vitamin _{B 2 1% 100% (4} ) syrup Formulation example Sugar syrup 80% Pectin complex 10% Royal jelly 5% Pearl barley extract 5% Preservative fine amount 100% [Effect of the invention] The skin quality improving food material of the present invention is intended to make the skin beautiful by oral ingestion. It is possible to beautify the skin of the whole body that cannot be obtained with a typical external cosmetic,
It has an unprecedented superior function and effect. Further, the food material for improving skin quality of the present invention uses pectin as a raw material, the raw material is easily available, and the production operation is simple, and the practicality is excellent without any problem in terms of safety. An invention.

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 33/06 A61K 33/26 33/26

Claims (4)

(57) [Claims] 1. A hydrolyzate of pectin and iron, calcium,
Or a skin quality improving food material comprising a complex of iron and calcium mixture. 2. A method for producing a skin-quality improving food material, comprising reacting iron, calcium, or iron and calcium with a pectin enzyme or a chemical hydrolyzate in a liquid or solid phase to obtain a complex. . 3. The method according to claim 2, wherein the iron is a trivalent compound. 4. A skin quality improving food composition containing the skin quality improving food material according to claim 1.