JPH1025234A - Cosmetic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new skin cosmetic containing specific oligosaccharides, exhibiting a stable moisture-retaining effect even under any environment and little in sticky touch. SOLUTION: This cosmetic contains a galactooligosaccharide sulfate ester of formula I or formula II or a neoagarooligosaccharide of formula III. The oligosaccharides are preferably added in an amount of approximately 0.0005-28% (W/W). The galactooligosaccharide sulfate ester of formula I or formula II, namely 6-galactopyranosyl-α1,3-(α,β)galactopyranose sulfate ester, is obtained by hydrolyzing the bodies of a porphyra alga, especially porphyran, e.g. with S-22 (FERM P-15496) belonging to the genus Arthrobacter and subsequently removing impurities such as proteins from the hydrolyzate. The neoagarooligosaccharide of formula III is obtained e.g. by decomposing the porphyran contained in the porphyra alga with a porphyran-decomposing enzyme which is obtained by culturing Pseudomonas B-2411 (FERM P-13637).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel cosmetic having a high moisturizing effect.

[0002]

2. Description of the Related Art Cosmetics contain various components, one of which is a humectant. Moisturizers are intended to keep the skin moist and are necessary to keep the skin healthy. Conventionally, examples of humectants used in cosmetics include glycerin, sorbitol, and propylene glycol as water-soluble polyhydric alcohols, and in addition to these, hyaluronic acid and the like. Glycerin and sorbitol have a high moisturizing effect but are accompanied by a sticky feeling, and propylene glycol has a small sticky feeling but lacks a moisturizing effect. In addition, hyaluronic acid has a problem in that the moisturizing effect varies depending on humidity conditions. On the other hand, the present inventors have developed oligosaccharides obtained from seaweeds and have been researching new uses thereof.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and has developed a new use of oligosaccharides and has addressed the above-mentioned problems of cosmetics, and has been applied to the skin. It is an object of the present invention to provide a cosmetic composition having excellent moisturizing effect and less sticky feeling.

[0004]

That is, the present invention provides a galactosulfate oligosaccharide having the following structural formula (1) or (2) as a moisturizing component in a cosmetic formulation, or a neoagaro-oligo having the following structural formula (3). The present invention relates to a skin cosmetic composition which contains sugar, has a stable moisturizing effect under any environment, and has a low sticky feeling.

[0005]

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[0006]

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Hereinafter, the configuration of the present invention will be described in detail. The above structural formula (1) or (2) used in the present invention
Is an oligosaccharide obtained by hydrolyzing porphyran contained in seaweed of the genus Amano, and has already been filed by the present applicant for itself and a method for producing the same (Japanese Patent Application No. 8-108). 113866
issue).

That is, the galactosulfate oligosaccharide (molecular formula: C ₁₂ H ₂₁ O ₁₄ S, molecular weight: 421, 6-sulfate galactopyranosyl-α1,3- (α, β) galactopyranose) is novel. And a process for producing the same, which is a microorganism having the ability to degrade porphyran, a polysaccharide of the seaweed genus, such as S-22 belonging to the genus Arthrobacter.
It can be obtained by hydrolyzing algal cells of seaweed of the genus Amari (especially porphyran) using (Seikagiken Co., P-15496) and removing contaminants such as proteins.

The properties of the S-22 strain belonging to the genus Arthrobacter used for the production of galactosulfate oligosaccharides in the present invention are shown below. (A) Morphology (1) Shape and size of cells Bacillus, 0.8 μm in width, 0.6 to 4 μm in length (2) Presence or absence of cell polymorphism: length decreases with the passage of culture time (3) ) Motility, flagellum status: no motility, no flagella (4) Spores: no (5) Gram stain: positive (6) Acid resistance: no

(B) Growth state in each medium (1) Gravy agar plate culture Size: 1-2.5 mm in diameter Growth: Medium Uplift: Hill-shaped: Round Peripheral shape: Pure green Surface shape: Smooth Color: Milky white Glossy: Yes Property: No viscosity (2) Gravy slant culture Shape: Filament Growth degree: Medium Uplift: Hilly Odor: None Surface shape: Smooth (3) Gravy liquid culture Surface development: None Bacteria Ring formation: None Turbidity: Slight turbidity on the second day of culture Gas production: None Color change of indicator: Neutral (green-blue in BTB) Odor: None (4) Meat gelatin puncture culture Growth condition: Top 7 mm Liquefaction of gelatin: No (5) Litmus milk medium Reaction: No Coagulation: Yes

(C) Physiological properties (1) Reduction of nitrate: none (2) Denitrification reaction: none (3) MR test: negative (4) VP test: negative (5) Formation of indole: none (6) Generation of hydrogen sulfide: No (7) Hydrolysis of starch: No (8) Use of citric acid: Yes (10) Pigment generation: None (11) Urease: positive (12) Oxidase: negative (13) Catalase: positive (14) Growth range (pH): Growth at initial pH 4.5-7.5, growth at pH 4 No (temperature): Does not grow above 35 ° C (15) Attitude to oxygen: Aerobic (16) OF test: Does not decompose (17) Presence or absence of acid and gas generation from saccharides (L-arabinose): None ( (D-xylose): none (D-glucose): none (D-mannose): none (D-fructose): none (D-galactose): none (maltose): none (sucrose): none (lactose): none (Trehalose): None (D-Sorbit): None (Inosit): None (Glycerin): None (Starch): None

(D) Characteristics showing characteristics of the new species (1) Decomposition products of saccharides: porphyran to galactosulfate oligosaccharide (6-sulfate galactopyranosyl-α)
1,3- (α, β) galactopyranose).

(2) Elongation of cells surrounding colonies: Yes (3) Presence of aerial hyphae: No (4) Diamino acids in cell wall: A3α, L-Lys-L-
Ala-L-Thr-L- Ala (5) glycolic Test: Negative (acetyl type) (6) of the cell wall arabinogalactan polymers: None (7) _{quinone: MK-9 (H 2)} (8) bacterial cells in G + C content of DNA: 67 mol%

Next, a method for producing a galactosulfate oligosaccharide using the above strain will be described. It contains a powder or hot water extract of the seaweed genus Amami, and contains bacteria in a liquid medium containing a carbon source such as lactose and galactose, a nitrogen source such as peptone and sodium nitrate, and inorganic salts such as magnesium and calcium salts. Inoculate the body, culture temperature 20-30
After culturing under aerobic conditions at 2 ° C. for 2 to 5 days, the culture solution was heat-sterilized, and then filtered or centrifuged to remove bacterial cells and suspensions. Purification and purification of the galactosulfate oligosaccharides are carried out through processes such as concentration under reduced pressure, adsorption and desorption with a column such as an ion exchanger or activated carbon.

Next, the neoagaro-oligosaccharide having the structural formula (3) will be described. The neoagaro-oligosaccharide is also an oligosaccharide obtained by hydrolyzing porphyran contained in the seaweed of the genus Amari, and has already been filed by the present applicant for itself and its production method (Japanese Patent Application Laid-Open No.
-16092).

That is, the neoagaro-oligosaccharide is an oligosaccharide mainly obtained by hydrolysis of porphyran and having a degree of polymerization of 4, and is a microorganism belonging to the genus Pseudomonas having a porphyran-decomposability, such as Pseudomonas B-241.
1 (Seikagiken Co., Ltd., P-13637), porphyran-degrading enzyme is collected from the culture, and porphyran contained in seaweed of the genus Amari is degraded using this degrading enzyme. Here, the properties of Pseudomonas B-2411 are shown.

(A) Morphology (1) Shape and size of cells Rods, 0.5-0.8 μm in width, 0.8-3 μm in length (2) Presence or absence of cell polymorphism Flagella easily fall off (3) Motility Presence or absence, flagellated state Motile little, polar flagella (4) presence of spores none (5) Gram stain negative (6) acid resistance none

(B) Growth condition in each medium (1) Gravy agar plate culture Size: 4 to 4.5 mm in diameter Growth: Medium Shape: circular or elliptical Uplift: hill Peripheral shape: right edge Surface shape : Smooth Color: Milky white Gloss: Yes Properties: Viscous (2) Gravy agar slant culture Shape: Filament Growth degree: Medium Uplift: Hilly Odor: None Surface shape: Smooth (3) Gravy liquid culture Surface development: Bacterial ring formed. Turbidity: cloudy from day 2 of culture. Precipitation: none. Gas production: none. Color change of indicator: neutral (green-blue in BTB). Odor: none. (4) Meat gelatin puncture culture. Liquefied gelatin liquefaction: None (5) Litmus milk medium Reaction: None (purple purple) Coagulation: None

(C) Physiological properties (1) Reduction of nitrate: none (2) Denitrification reaction: none (3) MR test: negative (4) VP test: negative (5) Formation of indole: none (6) Production of hydrogen sulfide: None (7) Hydrolysis of starch: None (8) Use of citric acid: None (10) Pigment generation: None (11) Urease: None (12) Oxidase: Negative (13) Catalase: Positive (14) Growth range (pH): Growth at initial pH 4.5-7.5, growth at pH 4 No (Temperature): Does not grow above 35 ° C (15) Attitude to oxygen: Aerobic (16) OF test: Does not decompose (17) Presence of acid and gas generation from saccharide L-arabinose: None D-Xylose: None D-Glucose: None D-Mannose: None D-Fructose: None D-Galactose: None Maltose: None Sucrose: None Lactose: None Trehalose: None D-Sorbit: None Inosit: None Glycerin: None Starch : None

(D) Properties exhibiting characteristics of the new species (1) Decomposition products of saccharides: generate oligosaccharides mainly composed of disaccharides and tetrasaccharides from porphyran (2) Decomposition of arginine: none (3) Temperature Resistance: 85 ° C, 10 minutes or 80 ° C, 3
(4) Tolerance of sodium chloride: growing at 0-3% (peptone water) (5) Lipase: decomposing Tween 80 (1% Tween 80-peptone water) (6) G + C of DNA in bacterial cells Content: 62.7 mol% (high-performance liquid chromatography)

In order to produce an enzyme using the above strain, first, the strain is cultured in a medium. The medium for culturing the strain may be liquid or solid. Usually, it is more advantageous to use a liquid medium. Industrially, aeration and stirring culture is preferred. It is necessary that the medium contains a carbon source, a nitrogen source, and other components necessary for the growth of the strain and enzyme production, which can be used by the strain.

As a carbon source, starch, dextrin, sucrose, lactose, maltose, glucose, galactose, fructose, molasses and the like can be used for the growth of the strain, and porphyran or a crude material containing porphyran is added for enzyme production. Must. As the nitrogen source, inorganic or organic nitrogen-containing substances such as ammonium salts, nitrates, corn steep liquor, peptone, meat extract, casamino acid, soy flour, wheat bran, and urea are used. In addition, yeast extract, dried yeast and the like are effective in increasing the amount of enzyme production. As the inorganic salts, magnesium salts, calcium salts, sodium salts, phosphates, iron salts, manganese salts, zinc salts and the like are used, and the magnesium salts are particularly important. In addition, nutrients such as vitamins and growth promoting substances may be appropriately added.

Preferred examples of the medium composition include a combination of peptone, yeast extract, galactose, porphyran, dipotassium hydrogen phosphate, sodium chloride, magnesium sulfate, and calcium chloride.

The culture temperature is preferably about 20 to 30 ° C.
The culture pH is preferably from 4 to 8. Culture under aerobic conditions for 2-5 days. As a result of the culturing, the enzyme is produced in the medium, and the cells are removed from the culture by filtration or centrifugation to obtain an enzyme solution. Purification and purification of the enzyme can be achieved by treating the enzyme solution in accordance with conventional methods for enzyme purification such as organic solvent precipitation, salting out, concentration under reduced pressure, adsorption / desorption with an ion exchanger, and gel fractionation. it can.

This enzyme specifically acts on porphyran, a component of the seaweed of the genus Amano, to hydrolyze it,
Produce neoagaro-oligosaccharides. Table 1 shows properties of the above enzymes.

[0026]

[Table 1]

The above enzyme was added to a crude porphyran solution to which a small amount of toluene was added, and the mixture was allowed to act at 37 ° C. for 48 hours. Then, insoluble substances and polymer substances were removed by centrifugation and addition of ethyl alcohol to obtain the enzyme. The supernatant was concentrated. Further, using water as an eluent, SuperQ-Toyopearl
1 The column was passed through a 650 M ion exchange column, the adsorbed fraction was eluted with sodium chloride, fractionated and desalted with a Sephadex G-10 column to obtain a crude neoagaro-oligosaccharide containing about 60% of the structural formula (3).

[0028] The crude neoagaro-oligosaccharide is again separated from Sepha.
When the molecular weight of the purified neoagaro-oligosaccharide passed through the dexG-10 column was examined with a mass spectrometer (SIMS-MS) using glycerol as a matrix, the molecular weight was determined to be 727. In addition, nuclear magnetic resonance analysis was performed using ¹³ C-N
Performed on MR. 58.8 belonging to a methyl group
Since no chemical shift of ppm was observed, Pseudomonas atlantica (Pseudomonas a
monosaccharide sulfated monosaccharide (Mono sulfated tetrasaccharide) having no 6-O-methylgalactose among the oligosaccharides obtained by allowing porphyran to react with agarase derived from C. tranica).
saccharide) (FIG. 1). From the above, the neoagaro-oligosaccharide used in the present invention has the following structural formula.

[0029]

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Each of the above oligosaccharides has a moisturizing ability, and has a property that the moisturizing ability is less affected by humidity conditions than sodium hyaluronate, which is a typical humectant. When the above-mentioned oligosaccharide is blended as the cosmetic of the present invention, 0.0005% (W / W) to 28% (W / W)
The range of W) is desirable, and if it is less than 0.0005% (W / W), the effect cannot be expected. In addition, 28% (W /
When blended in W) or more, the feeling of use of the cosmetic is not good. In addition, when any of the oligosaccharides is added to the cosmetic, it may be added after purification or may be added in a crude state.

The cosmetics of the present invention include water / oil type and oil / water type emulsion type cosmetics, oily cosmetics, creams, cosmetic emulsions, lotions, lipsticks, foundations, hair tonics, hair styling, hair tonics, It can be used in various forms as a hair restorer and the like. Further, the oligosaccharide used in the present invention can be applied to shampoos, rinses, skin detergents, bath additives and the like.

In producing the cosmetic of the present invention, oily components include hydrocarbons such as liquid paraffin, paraffin wax, ceresin and squalane, waxes such as beeswax and carbanax, olive oil, camellia oil, jojoba oil, and the like. Natural animal fats and oils such as lanolin, silicone oils, fatty acids, higher alcohols and derivatives thereof can be used. As the surfactant, polyoxyethylene alkyl ether, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene alkyl phosphate, and the like can be used. Furthermore, in addition to the above-mentioned cosmetic composition, depending on the purpose, viscosity modifiers such as polyvinyl alcohol, carboxymethyl cellulose, gelatin and isopropanol, humectants such as hyaluronic acid and propylene glycol, and preservatives such as sodium paraoxybenzoate and sorbic acid. It is desirable to use agents. Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist.

[0033]

BEST MODE FOR CARRYING OUT THE INVENTION

(Example 1) Crude galactosulfate oligosaccharide (disaccharide content: about 42%) and purified galactosulfate oligosaccharide (disaccharide content: about 96%) were produced by the following methods.

Porphyran 0.5%, Peptone 0.42
%, Yeast extract 0.01%, sodium chloride 0.1%,
Initial pH of a culture solution consisting of 0.25% magnesium sulfate heptahydrate and 0.01% calcium chloride dihydrate
Adjust to 7 and put 20 ml in a 100 ml Erlenmeyer flask and sterilize at 121 ° C. One platinum loop of the strain S-22 was inoculated thereto, and swirled and shake-cultured at 25 ° C for 4 days (200 r).
pm).

Next, glue powder (crushed dry glue, 0.2 g
4%, peptone 0.1%, yeast extract 0.05%, sodium chloride 0.1%.
A culture solution comprising 01%, 0.25% of magnesium sulfate heptahydrate and 0.01% of calcium chloride dihydrate was adjusted to an initial pH of 6, and 15 liters were dispensed into a 30 liter jar fermenter. And steam sterilize. The above culture solution (150 ml) was inoculated into the mixture, and the mixture was inoculated at 28 ° C. and 400 r.
The culture was performed for 60 hours while adjusting the pH of the culture solution to 7.5 with 10% hydrochloric acid under the conditions of pm and aeration rate of 15 L / min. The culture solution was sterilized by heating at 100 ° C. for 30 minutes, and then filtered using a filter aid (Celite).
The polymer component was removed with an ultrafiltration membrane (UF) of No. 00.

The filtrate was concentrated under reduced pressure to 3 liters.
The column was passed through 5 columns (300 L (φ600 × 1060 mm)). Non-adsorbed components were removed and washed with one column volume of purified water, and the galactosulfate oligosaccharide was eluted with four column volumes of a 0.05 M sodium chloride solution. The galactosulfate oligosaccharide of the present invention elutes at about 1200 L, and after recovery,
Sodium chloride was desalted with an NTR-7250 (S2) reverse osmosis desalination concentrator and lyophilized to obtain 55 g of a crude dry product.

After dissolving 0.5 g of crude galactosulfate oligosaccharide in purified water, SuperQ-Toyopearl 65 was dissolved.
0M column (φ26X400mm), 0.5M
Oligosaccharide eluted with sodium chloride was separated by Sephadex
Gel filtration was performed using a G-10 column (φ16 × 1000 mm) to obtain 0.1 g of purified galactosulfate oligosaccharide.

Further, a crude neoagaloligosaccharide (having a tetrasaccharide content of about 60%) was produced by the following method. A medium consisting of porphyran 0.1%, peptone 0.1%, dipotassium phosphate 1%, sodium chloride 1%, magnesium sulfate heptahydrate 0.05% was adjusted to an initial pH of 7, and 3
Dispense 100 ml into a 00 ml Erlenmeyer flask,
And heat sterilization for 20 minutes. Strain B-24 is added to this medium.
11 was inoculated with one platinum loop, and subjected to vortex shaking culture (200 rpm) at 25 ° C. for 4 days.

On the other hand, glue powder (dried glue is crushed with a crusher,
2%, D-glucose 0.1%, peptone 0.1%, yeast extract 0.0
5%, sodium chloride 0.1%, magnesium sulfate ・ 7
Hydrate 0.25%, calcium chloride dihydrate 0.01
% Of the medium is adjusted to an initial pH of 6, and 15 l is dispensed into a 30 l jar fermenter and sterilized with steam. This is inoculated with 150 ml of the above-mentioned culture solution, and is inoculated at 28 ° C. and 400 r.
pm, aeration rate of 15 l / min.
The culture was performed for 60 hours while adjusting H to 7.5. The culture solution is filtered using a filter aid (Celite), and then 800 m with a Zaltocon module membrane (critical molecular weight 10,000).
After concentration to 1 l, a 30-70% saturated fraction was fractionated using ammonium sulfate, dialyzed with a cellulose dialysis membrane and concentrated to obtain a crude enzyme preparation.

Crude porphyran was added to 500 ml of 10 mM acetate buffer (pH 5.5) to which a small amount of toluene was added.
5 g is added, and it melt | dissolves by pressurizing and heating at 121 degreeC for 20 minutes.
After allowing the mixture to cool, 75 units of the above crude enzyme agent was added to the solution, and reacted at 37 ° C. for 48 hours.

After completion of the reaction, the insoluble substance was centrifuged (2
(000 × g, 20 minutes), and ethanol was added to a final concentration of 70% to remove high molecular substances.

[0044] 300 ml of the supernatant was placed in an evaporator for 43 minutes.
After concentrating to a volume of 0.1 ml, SuperQ-Toy was used as a separating solution with water.
The mixture was passed through a column packed with opearl 650M.
After eluting the adsorbed fraction with a 0.5 M sodium chloride solution,
It was concentrated to 50 ml. The concentrate is Sephadex G-1
The mixture was subjected to gel filtration and desalting with a 0 column, and among the eluted fractions, the fraction containing oligosaccharides mainly having a degree of polymerization of 4 was freeze-dried to obtain a crude dried neoagaro-oligosaccharide used in the present invention.

The obtained crude galactosulfate oligosaccharides, purified galactosulfate oligosaccharides and crude neoagaloligosaccharides were each placed in a weighing tube, dried in vacuo, weighed, and then weighed at 20 ° C. The sample was placed in a desiccator adjusted to a relative humidity of 79% with ammonium chloride, left to stand until its weight reached a constant weight, and its weight was measured.
Next, it was transferred into a desiccator adjusted to a relative humidity of 42% with lead nitrate hexahydrate and allowed to stand until it reached a constant weight, and its weight was measured. For comparison, the same operation was performed for sodium hyaluronate (manufactured by KUPI Corporation). The moisture retention was determined based on the above measurement. Table 1 shows the results. The moisture retention under each relative humidity condition is calculated by the following equation.

Moisturizing rate (%) = (AB) / B × 100 (where A is a constant weight value (g) under each relative humidity condition, and B is the weight when vacuum dried)

[Table 2]

From the results shown in Table 2, under the general conditions of the relative humidity of 40 to 80%, all of the galactosulfate oligosaccharides, neoagaloligosaccharides and sodium hyaluronate are included in the effective moisture retention range of 10 to 50%. It can be seen that it has a sufficient moisturizing ability. However, the difference between the conditions of 79% and 42% relative humidity was 12.5% of sodium hyaluronate.
% Of the crude galactosulfate oligosaccharide, 8.2% of the purified galactosulfate oligosaccharide, and 9.1% of the crude neoagaro-oligosaccharide, relative to the relative humidity. It is superior to sodium hyaluronate in that there is little change in the moisturizing ability due to changes in the water content.

Example 2 Using the galactosulfate oligosaccharide, neoagaro-oligosaccharide and sodium hyaluronate of Example 1, an emulsion was prepared according to the following formulation.

(1) Liquid paraffin 5.5% (2) Squalane 3.5% (3) Stearic acid 1.3% (4) Sorbitan monooleate 0.6% (5) Polyoxyethylene sorbitan monooleate 1.25% (6) Cetal 0.5% (7) Glycerol monostearate 0.4% (8) Ethyl paraoxybenzoate 0.4% (9) Fragrance 0.05% (10) Glycerol 2.5% (11) 1,3-butylene glycol 5.5% (12) Each oligosaccharide of Example 1 or sodium hyaluronate 0.8% (13) Purified water 77.7%

First, (1) to (9) were dissolved by heating and then 65
C., and slowly add (10) to (12) dissolved in heated purified water and stir. When the emulsification was completed, heating and stirring were stopped, and the mixture was allowed to cool to obtain an emulsion.

The moisturizing effect of each of the above emulsions was examined by the following method. That is, the emulsion of the present invention was applied to the forearms of 13 healthy persons at 25 μl / 5 cm ² , respectively, and 1.5 hours later, the keratin water content of the application site and the non-application site was measured using a keratin moisture meter, and averaged. The value was determined. The relative keratin water content was determined based on the measured values. The relative keratin water content is a value obtained by dividing the keratin water content of each application site by the keratin water content of the non-application site, and the larger the relative keratin water content, the higher the moisturizing ability. Table 3 shows the results.

[0050]

[Table 3]

From the results shown in Table 3, the emulsion of the present invention has a higher relative keratin water content than the emulsion containing sodium hyaluronate, indicating that it has a high moisturizing effect.

Example 3 A cream containing each oligosaccharide or sodium hyaluronate of Example 1 was produced according to the following formulation.

(1) Vaseline 7.2% (2) Lanolin 2.6% (3) Squalane 18.9% (4) Cetanol 4.3% (5) Glycerol monostearate 4.5% (6) Poly Sorbitan oxyethylene monolaurate 2% (7) Ethyl paraoxybenzoate 0.1% (8) Each oligosaccharide or sodium hyaluronate of Example 1 0.8% (9) Glycerol 5.5% (10) 1,3 -Butylene glycol 4.5% (11) Fragrance 0.1% (12) Purified water 49.5%

The prescriptions (1) to (7) and (11) were melted by heating to disperse the fragrance, keeping the temperature at 65 ° C., and then dissolving (8) to (10) in (12) by heating and stirring slowly. .
Furthermore, after emulsification and dispersion were completely performed using a homomixer, the mixture was rapidly cooled to obtain a cream. The moisturizing effect of each of the above creams was examined in the same manner as in Example 2. Table 4 shows the results.

[0055]

[Table 4]

As is clear from Table 4, the emulsion of the present invention has a higher relative keratin water content than the cream containing sodium hyaluronate, indicating a high moisturizing effect.

Example 4 A pack containing each oligosaccharide or sodium hyaluronate of Example 1 was produced according to the following formulation.

(1) Polyvinyl alcohol 20.5% (2) Polyethylene glycol 2.5% (3) 1,3-butylene glycol 5.5% (4) Each oligosaccharide or sodium hyaluronate of Example 1 8% (5) Ethanol 9% (6) Methyl paraoxybenzoate 0.1% (7) Fragrance 0.1% (8) Purified water 61.5%

The moisturizing effect of each of the above packs was examined in the same manner as in Example 2. Table 5 shows the results. As is clear from Table 5, the emulsion of the present invention shows a higher relative keratin water content than the pack containing sodium hyaluronate, indicating a high moisturizing effect.

[0060]

[Table 5]

Example 5 A hair rinse containing each oligosaccharide or propylene glycol of Example 1 was prepared according to the following formulation.

(1) Cetyltrimethylammonium chloride 1% (2) Cetyl alcohol 3.5% (3) Liquid paraffin 3% (4) Methylparaben 0.5% (5) POE (60) Glyceryl monoisostearyl ether 6% (6) Glycerin monooleate 0.4% (7) Fragrance 0.1% (8) Each oligosaccharide of Example 1 or propylene glycol 7.5% (9) Purified water 83.4%

The above hair rinse was used by 20 female panelists, and the number of persons evaluated as good for the items of "moist feeling", "stickiness" and "persistence of moist feeling" shown in Table 6 was examined. Table 5 shows the results. As a result, the hair rinse using the oligosaccharide of the present invention has a "moist feeling" and a less "sticky feeling" than the hair rinse using the conventional humectant propylene glycol,
It turned out that "moist feeling" lasted.

[0064]

[Table 6]

Example 6 A skin lotion containing the oligosaccharide or propylene glycol of Example 1 was prepared according to the following formulation.

(1) 8.5% of ethyl alcohol (2) 6% of glycerin (3) 0.1% of methyl paraben (4) 9% of each oligosaccharide or propylene glycol of Example 1 (5) 76.4% of purified water

The above skin lotion was used by 20 panelists, giving a “moist feeling”, a “sticky feeling”,
The number of people who evaluated the item "persistence of moist feeling" as good was examined. The results are shown in Table 7. As a result, the hair rinse using the oligosaccharide of the present invention has a "moist feeling", a "sticky feeling" is less, and the "moist feeling" is longer than the hair rinse using propylene glycol which is a conventional humectant. Do you get it.

[0068]

[Table 7]

[0069]

As described above, according to the present invention, a novel cosmetic having a moisturizing effect and a less sticky feeling can be provided.

[Brief description of the drawings]

FIG. 1 shows a ¹³ C-NMR spectrum of a purified neoagaro-oligosaccharide.

Claims (2)

[Claims] 1. A cosmetic comprising a galactosulfate oligosaccharide having the following structural formula. Embedded image 2. A cosmetic comprising a neoagaro-oligosaccharide having the following structural formula. Embedded image