JP4905933B2 - Method for producing jellyfish-derived collagen degradation product - Google Patents

Description

The present invention relates to jellyfish-derived collagen and degradation products thereof, and more particularly, to a jellyfish-derived collagen having high hygroscopicity and degradation products thereof.

Collagen is a protein that accounts for 1/3 of all proteins in higher animals and is a major protein that constitutes the connective tissue of animals. Crude collagen is obtained by treating animal bones, skin, ligaments or tendons with acid or alkali, and denatured collagen such as collagen extracts and collagen degradation products obtained by heating and extracting the crude collagen thus obtained. Has been widely used in pharmaceuticals and cosmetics. That is, in the field of medicine as a capsule material, a base material for plastic gelatin, etc., and compatibility with mucopolysaccharides such as hyaluronic acid and chondroitin sulfate,
In addition, since it has excellent compatibility with ethanol, it has been blended in various cosmetics in the cosmetic field.

Conventionally, as a raw material for such modified collagen, bones and skins of large animals such as cattle and pigs have been used because they can be obtained at low cost as a by-product when processing meat (hereinafter referred to as Conventional Example 1, non-patent literature) 1).

However, in recent years, it has been confirmed that cattle have mad cow disease and pigs have been infected with swine fever and Nipah virus, so that cattle and pigs used as collagen raw materials are not infected with the virus. Unless confirmed, there is a risk that safety cannot be guaranteed.
And these risks also give a negative image to such animal-derived denatured collagen.

For this reason, recently, a technique has been developed in which the skin and scales of fish such as sea bream are used as raw materials without using cow or pig bones or skin as raw materials for collagen and denatured collagen (hereinafter, Conventional Example 2). (See Patent Document 1).
Nitta Gelatin Co., Ltd. website “3. Gelatin raw material (collagen)”, Internet <http://www.nitta-gelatin.co.jp/gelatin_labo/3.html> Japanese Patent Laid-Open No. 2001-200000

As described above, due to the occurrence of infectious diseases in cattle and pigs, the method as shown in Conventional Example 1 is adopted when cattle or porcine bones or skins are used as collagen raw materials. As long as there is a problem of how to ensure product safety.

Moreover, Conventional Example 2 using fish skins and scales such as salmon is an excellent method from the viewpoint of eliminating the risk of such infectious diseases. However, there remains a problem in terms of securing a stable supply of collagen.

Therefore, there is a growing demand for preparing collagen from raw materials that are safe and can be supplied inexpensively and stably.

The inventors of the present invention have intensively studied under the circumstances as described above, and as a result, found that jellyfish-derived collagen is suitable for the purpose of the present invention.
As a result of further investigations, it was found that a collagen degradation product having excellent physical properties can be obtained by performing a specific treatment on jellyfish-derived collagen, and the present invention has been completed.

That is, the present invention
[ 1 ] To jellyfish, 50% by weight of water of the jellyfish, and
An enzyme having endoprotease activity derived from Rope fungus, 1% by weight of the jellyfish,
Another enzyme having at least endoprotease activity from seed meal of 2.5% by weight of the jellyfish,
An enzyme addition step of adding
A stirring extraction step of stirring at 50 ° C. for 17 hours to obtain an extract;
A drying step of drying the resulting extract,
A method for producing a jellyfish-derived collagen degradation product, comprising:

ADVANTAGE OF THE INVENTION According to this invention, the collagen which does not have a problem in safety | security and can supply cheaply and stably can be provided. Furthermore, a collagen degradation product derived from a jellyfish having high hygroscopicity and moisture retention can be provided.

First, the jellyfish used in the present invention will be described.
As the jellyfish used in the present invention, for example, an edible jellyfish belonging to the order of Rhizostomeae (Scyphomedusae), and belonging to the order of Scyphomedusae (Semaeostomeae) Examples include edible jellyfish.

The edible jellyfish belonging to the order of the nematode nematode root jellyfish is characterized in that the mouth is on the mouth arm and there is no tentacle on the umbrella rim.

Of the jellyfish belonging to this eye, five types, commonly known as “white type”, “china type”, “semi-china type”, “cannon ball type” and “ball type”, are easy to obtain raw materials. Can be preferably used.

Here, jellyfish collectively referred to as “white type” are landed in the waters near Indonesia, Malaysia, Thailand, Myanmar, Philippines, and Vietnam, and account for the majority of jellyfish landed in Southeast Asia. The umbrella is generally hemispherical in shape and is almost transparent because it is milky white. This type of jellyfish is similar to Loebema smithi, Lobonemoides gracilis, etc. that are landed in China.

Jellyfish collectively called “Chinese type” is landed in the near waters of Malaysia, Indonesia, etc., and is called in this way because its shape, characteristics and quality are similar to Chinese jellyfish. It is similar to our Bizen jellyfish (Rhopilema esculetum).

The jellyfish collectively called “semi-china type” is landed in the near waters of Malaysia, Indonesia, Vietnam, etc., and is called in this way because its appearance and shape are similar to the above-mentioned China type. . It is a kind of Bizen jellyfish.

The jellyfish collectively called “Cannonball type” is landed in the waters near Mexico and is called in this way because the shape of the umbrella is a beret. Echizen jellyfish (Stomol
ophus).

The jellyfish collectively called “ball type” is landed in the near waters of India, Myanmar, etc., and is called in this way because it has a deep hemispherical shape.

Specific examples of edible jellyfish belonging to the root jellyfish and the flagellian jellyfish include octopus jellyfish, shrimp jellyfish, bizen jellyfish, squirrel jellyfish, red jellyfish, moon jellyfish, yellow jellyfish, red jellyfish and the like.

The jellyfish used in the present invention is preferably ethene jellyfish, moon jellyfish, white type jellyfish, china type jellyfish, semi-china type jellyfish, cannon ball type jellyfish, ball type jellyfish and the like.
The said jellyfish can use 1 type, or 2 or more types.

The jellyfish mentioned above can be used as a raw material of the present invention as it is from the sea, and after landing, the jellyfish is treated with salt, alum, sodium bicarbonate, and finally a salt concentration of 16 to Jellyfish etc. made into a 17% salted product can also be used as the raw material of the present invention.
In the case of using a salted product, it is preferable to immerse the salted product in water to remove the salt, drain it, and use the jellyfish after draining.

First, a method for extracting collagen from the jellyfish with warm water will be described.
The jellyfish is preferably finely chopped before the operation of extracting collagen with the warm water.
Examples of the method for finely chopping the jellyfish include a method in which the jellyfish is performed using one or more devices such as a cutting machine, a mincing machine, a siren, and a cutter.
Next, based on the weight of the jellyfish after draining the jellyfish, 1/10 to 3
Extraction is performed with warm water having a weight in the range of 0 times, preferably 1/3 to 1 times.
The temperature range of the warm water is preferably 60 to 150 ° C, more preferably 70 to 130 ° C, and even more preferably 90 to 110 ° C.
Hot water of 100 ° C. or higher can be obtained by a method such as setting the pressure inside the container to 1 atm or higher using a pressure kettle or the like.
The time for extracting collagen from the jellyfish with warm water is preferably in the range of 5 minutes to 6 hours, and more preferably in the range of 30 minutes to 2 hours.

After the extraction operation with warm water, insolubles are removed by filtration, and then the jellyfish-derived collagen of the present invention is obtained by removing water from the obtained extract by a spray drying method, a freeze drying method, or the like. be able to.
When removing moisture from the extract, an operation of concentrating the extract by a method such as reverse osmosis operation or distillation operation using an osmosis membrane or the like can be performed in advance.

Next, the jellyfish-derived collagen degradation product of the present invention will be described.
The “jellyfish-derived collagen degradation product” of the present invention is not only so-called gelatin in which the triple helix that is the three-dimensional structure of collagen is broken, but also —NH ₂ of the amide group of glutamine or asparagine.
It means a denatured collagen that has been lost, a covalent bond has been broken, or a pigment. In the present specification, the “jellyfish-derived collagen degradation product” is used in the above meaning.

The jellyfish-derived collagen degradation product can be obtained using the jellyfish-derived collagen obtained by extraction with hot water as described above, or can be obtained from the jellyfish.
In the case of obtaining a collagen degradation product using jellyfish-derived collagen obtained by extraction with the warm water, a predetermined amount of water and a plurality of proteases are added to the aforementioned jellyfish-derived collagen, and a predetermined amount is determined at a predetermined temperature. It is possible to obtain the extract by stirring for a period of time and drying the extract obtained here.
Similarly, when obtaining a collagen degradation product from the jellyfish, finely chop the jellyfish described above, add a predetermined amount of water and a plurality of proteases here, stir at a predetermined temperature for a predetermined time,
It can be obtained by drying the extract obtained here.

The amount of water added to the jellyfish is about 40-60% by weight of the chopped jellyfish
It is preferable in terms of extraction efficiency and workability. If the amount of water is less than about 40% by weight,
When the solid concentration becomes too high, stirring becomes difficult. On the other hand, when it is 60% by weight or more, the solid concentration becomes too low and the extraction efficiency is lowered. About 4 weight of shredded jellyfish
More preferably, 5 to 55 wt% water is added, and most preferably about 50 wt% water is added.
In addition, when using jellyfish-derived collagen obtained by extraction with the warm water,
What is necessary is just to use about 40-60 weight% of water of the weight of the jellyfish before the warm water extraction computed from the ratio of the weight of the jellyfish before the warm water extraction and the weight of the obtained collagen.

Moreover, it is preferable from the surface of degradation efficiency, the moisturizing property of the obtained degradation product, taste, and manufacturing cost that the added endoprotease is at least two types having different substrate specificities.

Here, when using at least two kinds of enzymes, for example, an endoprotease derived from a rope bacterium and an endoprotease derived from a seed pod, having an optimum pH of 6 to 8.5 and an optimum temperature of about Combining those with a temperature of 45 to about 70 ° C., it is possible to obtain a decomposed product excellent in moisture retention under a high decomposition efficiency, a wide range of application due to the good taste of the obtained decomposed product, and good cost performance. There is an advantage.

Since the substrate specificities of the above-mentioned endoprotease derived from rope fungus and the endoprotease derived from seed seeds are different, by combining these, the crude collagen extracted from jellyfish can be efficiently decomposed to produce collagen. There is an advantage that a decomposition product can be obtained.

Examples of rope bacteria include Bacillus licheniformis. As seed varieties,
Examples include Aspergillus oryzae and Aspergillus niger.

Any of these bacteria can be grown by submerged fermentation, and a strain having the above characteristics can be selected and used.

By combining two kinds of endoproteases as described above with an enzyme having an exopeptide thidase activity derived from seed meal and having the same optimal temperature and optimal pH as described above, It is possible to easily obtain a collagen degradation product having a molecular weight of 5%.

As such protease, specifically, Alcalase (alkaline protease)
Commercial products such as a registered trademark (manufactured by Nobozymes) and Flavorzyme (registered trademark, manufactured by Nobozymes) for improving taste may be used.

For example, when the above-mentioned Alcalase and Flavorzyme are used in combination, about 0.5 to about 2% by weight of Alcalase and about 1.5 to about 3.5% by weight Flavo of the weight of the jellyfish described above.
A collagen degradation product derived from a jellyfish having a desired molecular weight can be obtained by combining urzyme and processing under predetermined processing conditions.

Here, the amount of Alcalase added is about 0.5 to about 2% by weight of the jellyfish described above, and if it is less than 0.5% by weight, bitterness appears, which is not preferable from the viewpoint of taste. On the other hand, even if it exceeds 2% by weight, the effect is not different from the case of 2% by weight or less, and only the cost increases. Alca
The amount of lase added is about 0 because of the relationship between the decomposition efficiency and whether a product with a favorable taste can be obtained.
. It is preferable to set it as 75 to 1.5 weight%, and it is most preferable to set it as about 1 weight% of the jellyfish weight mentioned above.

In addition, the amount of Flavorzyme added is about 1.5 to about 3.5% by weight of the jellyfish described above. If less than 1.5% by weight, a desired degradation product cannot be obtained, and 3.5% by weight This is because the effect is not different from the case of 3.5% by weight or less, and only the cost is increased. Flavou
The amount of rzyme added is more preferably about 2 to 3% by weight in view of the balance between the amount of degradation products obtained and moisture retention, and is most preferably about 2.5% by weight of the jellyfish weight described above. preferable.

Alcalase exemplified here is an endoprotease, but Flavorzyme has two enzyme activities, endoprotease activity and exopeptide thidase activity, and is a combined preparation of enzymes. For this reason, the substrate specificity is different, and Alcakase is proline and glutamic acid, and Flavorzyme is arginine and threonine. For this reason, when these are used together, it becomes possible to obtain a collagen degradation product having a molecular weight as described later.

Alcalase and Flavorzyme have an optimum temperature in the range of about 45 ° C. to about 60 ° C., but in order to efficiently obtain a jellyfish-derived collagen degradation product while preventing inactivation of the enzyme, about 47 to about 55
The treatment is preferably carried out at 0 ° C and most preferably at about 50 ° C.

This treatment is preferably performed with stirring for about 12 to about 24 hours. In less than 12 hours, a sufficient amount of jellyfish-derived collagen degradation product cannot be obtained, and the yield of the jellyfish-derived collagen degradation product does not increase even after 24 hours or longer. More preferably, it is about 14 to about 20 hours, and it is most preferable to process for about 17 hours.

For example, such treatment is preferable from the viewpoint of decomposition efficiency when a stirring blade is attached to DC-4E manufactured by HSIANGTAI and the stirring speed is 100 revolutions / minute for 17 hours.

Then, by drying the extract obtained by this stirring, the jellyfish-derived collagen degradation product of the present invention can be obtained. This drying can be performed by, for example, a spray drying method or a freeze drying method.

By performing the above treatment, a jellyfish-derived collagen degradation product having a desired molecular weight can be obtained. For example, a collagen degradation product having a molecular weight of 7,000 Da to 9,000 Da can be obtained.

In the above description, water and an enzyme are used to obtain a collagen degradation product from jellyfish. However, the collagen degradation product of the present invention can be obtained by using an acid or an alkali instead of water. .

As such an acid, for example, inorganic acids such as hydrochloric acid, nitric acid and phosphoric acid having a concentration of 4 to 50%, and organic acids such as acetic acid and lactic acid can be used. Moreover, as an alkali, it is 1-1, for example.
5% sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate and the like can also be used.

Moreover, when obtaining a collagen degradation product from a jellyfish, before using the said enzyme, the mixture which heated the jellyfish with 60-150 degreeC warm water, or the jellyfish after the heating which carried out hot water cutting can be used. The temperature is preferably in the range of 80 to 120 ° C., 90 to 110
It is more preferable if it is in the range of ° C.
The time for heating the jellyfish with the warm water is preferably in the range of 5 minutes to 6 hours,
More preferably, it is in the range of 30 minutes to 2 hours.
In addition, warm water exceeding 100 degreeC can be obtained by using a pressurized container.
When using the enzyme, it is preferable to perform a collagen decomposition operation after cooling the heated jellyfish to a temperature at which the enzyme is not inactivated.

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

Production of collagen derived from jellyfish (1) Raw material As a raw material, a jellyfish landed from the Seto Inland Sea was used. Tap water was used as the water for collagen extraction.
(2) Extraction of collagen The above-mentioned 800 g of moon jellyfish is finely chopped using a cutting machine, minced machine or siren and cutter, 400 g of water is added thereto, and it is rotated 100 times for 1 hour in a boiling state (about 100 ° C.). To obtain an extract containing collagen.

Stirring was performed using a DC-4E shaft manufactured by HSIANGTAI with a stirring blade. A thermostat (ASONE, TR-1A) was used for heating.

Next, insoluble matters were removed by filtration, and the obtained filtrate was spray dried using a small spray dryer L-8, with a flow rate of about 1 kg / hour, hot air inlet temperature set to 180 ° C and outlet temperature set to 100 ° C. The jellyfish-derived collagen was obtained by drying by the method.
For drying the resulting extract, a small spray dryer L-8 (Okawara Chemical Co., Ltd.)
It was used.

Manufacture of jellyfish-derived collagen degradation product (1) Raw materials and reagents, etc. As a raw material, white type jellyfish (salt product, manufactured by Marutomo Co., Ltd.) before bleaching was used.

Moreover, the water used with an enzyme used the tap water. As enzymes used for the degradation of jellyfish collagen, Alcalase and Flavorzyme (both manufactured by Nobozyme) were purchased and used. The properties of Alcalase and Flavorzyme are as follows.

Alcalase is a proteolytic enzyme obtained by submerged fermentation of a strain selected from Bacillus licheniformis. This enzyme is an endopeptide thidase with a molecular weight of 27,300 whose main component is subtilisin A (or Subtilisin Carisberg).

The optimum temperature is 55 ° C to 70 ° C, and the optimum pH is 6.5 to 8.5, depending on the substrate.
The catalytic site is serine, and 4-5, 9-10, 11 during oxidation of the β chain of insulin 3
Attack the bonds of -12, 15-16, and 26-27.

Flavorzyme is a complex product of protease and peptide thidase obtained by submerged fermentation of a non-genetically modified strain of Aspergillus oryzae, which has both endoprotease activity and exopeptide thidase activity. It has.

The optimal pH for Flavorzyme is 5.0 to 7.0, but the optimal pH range for exopeptide thidase activity is approximately 7.0. The optimum temperature is about 50 ° C.

Stirring was performed using a DC-4E shaft manufactured by HSIANGTAI with a stirring blade. A thermostat (ASONE, TR-1A) was used for heating.

For drying the resulting extract, a small spray dryer L-8 (Okawara Chemical Co., Ltd.)
It was used.

In addition, an ATTO rapidus minislab electrophoresis apparatus (AE-6350MCP) was used for molecular weight measurement of the obtained collagen degradation product.

(2) Extraction of collagen degradation product 800 g of the white type jellyfish before bleaching described above was dipped in 2,400 ml of water for about 30 minutes and then cleaved, and this was repeated 2-3 times to remove salt. The weight of the jellyfish after salt removal was 800 g.

Jelly the jellyfish after salt removal with a cutting machine, minced machine or siren and cutter,
Add 400 g of water, 8.0 g of Alcalase and 20 g of Flavorzyme.
The mixture was stirred at 100 rpm for 17 hours at 0 ° C. to obtain an extract containing a collagen degradation product.

Subsequently, a part of this extract was used for measuring the molecular weight of the collagen degradation product obtained, and the rest was flowed at a flow rate of about 1 kg / hour and the hot air inlet temperature at 180 ° C. using the above-mentioned small spray dryer L-8. The outlet temperature was set to 100 ° C. and dried by a spray drying method to obtain a jellyfish-derived collagen degradation product (sample 1).

Examination of physical properties of jellyfish-derived collagen degradation product (1) Measurement of molecular weight of jellyfish-derived collagen degradation product The molecular weight was measured by polyacrylamide gel electrophoresis (SDS-PAGE). Using the ATTO Rapidas minislab electrophoresis apparatus described above, the jellyfish-derived collagen degradation product (sample 1) obtained in Example 2 was measured under the following conditions.

<Measurement conditions>
Denaturation 95 ° C 5 minutes Gel concentration 15%
Constant voltage 300V, 40mA
Staining Silver staining Markers include triose phosphate isomerase (26,625 Da), myoglobin (16,950 Da), α-lactalbumin (14,437 Da) and aprotinin (
6,512 Da) was used. The results of measuring the molecular weight are shown in FIG.

As shown in FIG. 1, a main band was detected in the vicinity of 7,000 to 9,000 Da, and the molecular weight of the resulting collagen degradation product was estimated to be about 8,000 Da.

The chromatogram 2 on the right side of the collagen degradation product was measured after adsorbing 1/3 the amount of the chromatogram 1 described above, and the chromatograms 1 and 2 were the first adsorptions. The content used is just the same, with only a difference in quantity.

(2) Comparative examination of hygroscopicity and moisture retention Next, the hygroscopicity of the collagen degradation product obtained in Example 2 was tested. The jellyfish collagen described in the following Tables 1 to 3 means the jellyfish-derived collagen degradation product obtained in Example 2.
In order to compare with the hygroscopicity of collagen degradation products derived from various animals, the following samples 1 to 5 having relatively close molecular weights were used. Hyaluronic acid has excellent hygroscopicity, and was therefore used as a control sample (sample No. 6) in order to use it as a judgment index for hygroscopicity of collagen degradation products derived from jellyfish.

About 1 g of each sample 1-5 was weighed (n = 4), spread evenly on a heat-resistant ashing dish with a diameter of 80 mm, and left for 24 hours under conditions of 40 ° C. and 90% humidity. We examined changes.

An electronic balance (JP-160, manufactured by Chyo Balance Corporation) was used for measuring the weight. The measurement results were converted to the amount of moisture absorption (g) per gram of each material and expressed as the amount of moisture absorption. The results are shown in Table 2 and FIG.

*: Figures in () represent the ratio when the hygroscopic amount of hyaluronic acid 3 hours after the start of the test is 1.

As shown in Table 2 and FIG. 2, the amount of hyaluronic acid absorbed in 3 hours after the start of the test is 1
Then, sample No. Except for 1 (collagen-derived degradation product derived from jellyfish), 0.5 to 0.7 was shown to be less hygroscopic than hyaluronic acid. On the other hand, sample No. No. 1 (collagen-derived collagen degradation product) had a high moisture absorption amount of about 3 after 3 hours, indicating a high hygroscopicity.

Further, the hygroscopic amount of hyaluronic acid increased to 1.25 after 24 hours. Sample No.
1 shows that after 24 hours, the amount of moisture absorption increased further to 3.63. The moisture absorption of 1 was shown to be almost the same as that of hyaluronic acid.

Similarly, after each sample was moisture-absorbed at a humidity of 40 ° C. and 90% RH, the weight change after being allowed to stand at a humidity of 25 ° C. and 30 RH for 24 hours was measured. This change in weight corresponds to the moisture retention of each sample. The results are shown in Table 3.

From the above, it was shown that the jellyfish-derived collagen degradation product has a very high hygroscopicity as compared with other animal-derived collagen degradation products and is also excellent in moisture retention.

Examination of relationship between enzyme blending ratio and degradation rate, hygroscopicity and taste (1) Examination of enzyme blending ratio and degradation rate Table 3 below shows the blending amount of each enzyme with respect to the weight of jellyfish. The collagen degradation rate was examined in the same manner as in Example 2 except that the change was made.

The decomposition rate (%) at each blending ratio is shown with the value when the ratio of Alcalase and Flavorzyme is 1.0: 2.5 is 100.

As shown in Table 4, when the Alcalase compounding ratio is 1.0% by weight, the decomposition efficiency increases depending on the increase in the compounding ratio until the Flavorzyme compounding ratio is 5.0% by weight. When it became 5 weight%, the fall was seen. When the Flavorzyme blending ratio was 2.5% by weight, the decomposition efficiency increased until the Alcalase blending ratio reached 2.0% by weight, and a decrease was seen at 4.0% by weight.

From the above, it is shown that the decomposition efficiency is high when the blending ratio of Alcalase is 0.5 wt% or more and less than 4.0 wt% and the blending ratio of Flavorzyme is 1.25 wt% or more and less than 7.5 wt%. It was done.
(2) Examination of enzyme blending ratio and hygroscopicity The same treatment as in Example 2 was performed except that the blending amount of each enzyme was changed as shown in Table 4 below with respect to the weight of jellyfish. Further, the moisture absorption (g) of each decomposed product was measured in the same manner as in Example 2.

As shown in Table 5, the amount of moisture absorption is Flav when the Alcalase compounding ratio is 1.0% by weight.
It was shown to increase as the blending ratio of ourzyme increased. Moreover, when the compounding ratio of Flavorzyme was 2.5% by weight, it was shown that it increased as the compounding ratio of Alcalase increased.

(3) Examination of enzyme blending ratio and taste change Each of the enzymes was treated and obtained in the same manner as in Example 1 except that the blending amount of each enzyme was changed as shown in Table 5 below with respect to the weight of the jellyfish. The taste of the decomposed product was evaluated on a scale of 5 by 6 panelists.
The larger the value, the better the taste.

As shown in Table 6, the taste improves as the Alcalase content increases, and Fl
The best evaluation was obtained when the blending ratio of avourzyme was 2.5% by weight.

Using the above-described white type jellyfish (salt product) before bleaching, salt removal was performed by the same process as in Example 2.
Subsequently, using a white type jellyfish from which salt had been removed, jellyfish-derived collagen was obtained by the same process as in Example 1. This is designated as sample 2.

Using the jellyfish-derived collagen obtained in Example 1 (referred to as Sample 4), a jellyfish-derived collagen degradation product was obtained by the same steps as in Example 2. This is designated as sample 3.

Sample 1 (the jellyfish-derived collagen degradation product obtained in Example 2), Sample 2 (the jellyfish-derived collagen obtained in Example 5), Sample 3 (the jellyfish-derived collagen degradation product obtained in Example 6) ) And sample 4 (collagen derived from jellyfish obtained in Example 1)
The moisture absorption test was performed in the same manner as in Table 2 of Example 3.
Table 7 shows changes over time in the weight ratio of each sample with respect to the sample 1 when the same weight as the sample 1 was weighed, assuming that the increased weight after 3 hours of the sample 1 was 100.
The results are shown in FIG.

The jellyfish-derived collagen and jellyfish-derived collagen degradation product obtained by the present invention are highly safe and excellent in moisture retention, and in the field of pharmaceuticals or cosmetics,
It is useful as a humectant and moisture regulator. Furthermore, according to the method for producing jellyfish-derived collagen of the present invention and the method for producing the jellyfish-derived collagen degradation product of the present invention, collagen and collagen degradation product having the above properties can be efficiently produced, respectively. .

It is a drawing substitute photograph showing the result of gel electrophoresis which shows the molecular weight distribution of the collagen degradation product derived from a jellyfish. It is a figure showing the time-dependent change of the ratio of the moisture absorption amount of each sample 1-6. It is a figure showing the time-dependent change of the ratio of the moisture absorption amount of each sample 1-4.

Claims (1)

Jellyfish with 50% water by weight of the jellyfish,
An enzyme having endoprotease activity derived from Rope fungus, 1% by weight of the jellyfish,
Another enzyme having at least endoprotease activity from seed meal of 2.5% by weight of the jellyfish,
An enzyme addition step of adding
A stirring extraction step of stirring at 50 ° C. for 17 hours to obtain an extract;
A drying step of drying the resulting extract,
A method for producing a jellyfish-derived collagen degradation product .