JPS61172807A - Cosmetic - Google Patents

Abstract

PURPOSE:A cosmetic, containing a crosslinked proteinaceous high polymer obtained by reacting transglutaminase with protein in a liquid, and having good humectant property and remarkably improved extensibility. CONSTITUTION:A cosmetic obtained by incorporating a crosslinked high polymer prepared by reacting transglutaminase with protein, e.g. vegetable protein such as defatted oil seed, or animal protein such as milk protein or gelatin collagen, in the form of a mixture with water, oil-in-water type or water-in-oil type emulsion to give a highly viscous material or gelatinous material when the liquid contains >=2wt%, preferably >=5wt% protein or solutional material when the liquid contains <=2wt% protein with a cosmetic, etc. The amount of the crosslinked high polymer is 5-10% expressed in terms of dry material. The crosslinked high polymer incorporated with the cosmetic imparts moderate moisture to the skin or hair, and the skin or hair surface can be protected. EFFECT:Stable with prolonged action.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cosmetic with excellent moisturizing effects, which contains a crosslinked polymer of protein obtained by allowing transglutaminase to act on protein in a liquid.

Conventional cosmetics usually contain humectants that have a moisturizing effect in order to maintain a constant level of moisture on the skin or hair surface and protect the skin or hair surface.

Such cosmetics include basic cosmetics such as lotions, creams, and creams, finishing cosmetics such as 7-and-a-shine creams, lipsticks, and makeup products, and hair conditioners.
There are hair cosmetics such as nail polish, hair cream, etc.
Both products contain humectants to moisturize the skin surface.
It maintains skin health and hygiene, supports physiological functions, and has cosmetic effects. On the other hand, hair cosmetics moisturize the surface of the hair, making it smooth, preventing hair breakage and split ends, preventing static electricity, and preventing dryness and frizz from forming on the hair. Preventing. Wetting agents used for this purpose generally include protein hydrolysates, DL-2-pyrrolidone-5-carboxylic acid, hyaluronic acid, organic acid salts, and lecithin, which may be used alone or in combination. They are used in appropriate combinations. The effects of humectants used in cosmetics are
To keep the skin or hair healthy and hygienic by always keeping the skin or hair properly moisturized. Therefore, it is desirable for a wetting agent to always maintain a constant level of moisture without being affected by atmospheric humidity, and should not absorb more moisture than necessary in an environment with high atmospheric humidity, and should not absorb moisture in an environment with low atmospheric humidity. Although it is desirable that the wetting agent has hygroscopic properties, such an ideal wetting agent has not yet been identified.

A wetting agent that maintains a constant level of moisture without being affected by atmospheric humidity would be ideal, but it has not been confirmed in reality. Although currently used wetting agents are hygroscopic,
Affected by changes in the environment, the absorbed moisture may further increase or decrease, and the moisture retaining ability to keep the moisture constant at all times is not sufficient.

As a result of repeated studies with the aim of further advancing the properties that should be possessed by a humectant added to cosmetics as described above, we have developed a cross-linked polymer of protein obtained by allowing transglutaminase to act on protein in a liquid. The present inventors have discovered that a cosmetic product with a good moisturizing effect and extremely excellent spreadability can be obtained by containing a compound, and the present invention has been completed.

Transglutaminase (EC2, 3, 2, 13) consists of ε-NH2 of lysine residues and γ of glutamine residues in proteins.
-catalyzes the acyl transfer reaction between caldexamide groups, and
-Ca that forms a (γ-glutamyl)lysyl bridge
It is known to be a dependent enzyme (J, E, F
olk and J, S, Finla! son” Ad
vancein Protein Chemistry
y″vol 31. ed, by C,B.

AnflnI! en at ml, Academy
c Press Inc, New York 197
7). This enzyme exists in various organs such as the blood (blood coagulation factor storehouse @Factor) (lla''), hair follicle, brain, crystalline lens, and hepatotoxicity.
Preferably, those prepared according to J. M., 2461093 (1971)) are suitable.

An example of actual tuning is exemplified in Japanese Patent Laid-Open No. 149645/1983.

The protein that serves as the substrate is not limited by its origin or properties, as long as it has lysine residues and glutamine residues and can be catalyzed by the enzymes mentioned above, and may include vegetable proteins,
Any animal protein can be used. Examples of vegetable proteins include defatted oilseed products and proteins separated from them. Examples of animal proteins include milk protein, gelatin colladan, and the like. If the liquid contains more than 2% by weight of these proteins, preferably more than 5% by weight, the addition of transglutaminase will form a highly viscous or ripple-like substance, and if it is less than 2% by weight, solution-like crosslinking will occur. A polymerized product is obtained. Transglutaminase was added at least 0.5 to protein II, the volume of the reaction solution was adjusted to 6 or 9, and approximately 5 mM C& was added and incubated (
(20 to 40°C), a crosslinked polymeric product or a rolled product can be obtained. This protein-containing solution is not limited to a simple mixture of protein and water, but may also be an oil-in-water type or water-in-oil type emulsion containing a mixture of protein, water, and oil, as well as various salts, starches, polysaccharides, and fragrances. , a moisturizing agent, a coloring agent, and the like can be appropriately selected and added within a range that does not inhibit the crosslinked polymer and phosphorization by transglutaminase.

Furthermore, by adjusting the type and amount of protein, the degree of crosslinking of the crosslinked polymer can be changed, and thereby the physical properties and water content of the resulting dal can be changed depending on the purpose and use.

The protein cross-linked polymer obtained in this way can also be used for food, so when used for cosmetics, there is no irritation to the skin or mucous membranes, and there is no risk of allergies. A wetting agent with extremely high potability can be obtained.

These crosslinked polymers and gelled products may be used as they are or in dried form, and may be blended with oils and fats, other chemicals, softeners, dyes, fragrances, surfactants, humectants, etc., depending on the intended use and form. It can be emulsified and kneaded to form a formulation base for cosmetics. The appropriate amount of the protein crosslinked polymer added is 5 to 10% in terms of dry matter.

Effect: When such protein crosslinked polymers are blended into cosmetics, they can provide appropriate moisture to the skin or hair and protect the skin and hair surfaces. Furthermore, by changing the type and amount of protein, different moisturizing properties can be obtained, and by blending these together, it is possible to obtain hazardous cosmetics suitable for each purpose and use, thus achieving the effect of the invention. The characteristics of cosmetics are listed below.

l) In creams, it has very good stability and gloss, giving a moist and smooth feel to the skin, and has excellent spreadability.2) In emulsions, it has good stability and has excellent permeability and moisturizes the skin. 3) Lipsticks and foundations have excellent pigment dispersibility and spread well, and are difficult to remove and have a long-lasting effect. 4) Cream or emulsion-like cream or emulsion that can be used on the hands. When applied to the skin and allowed to dry slightly, a thin coating is applied to the skin, which can reduce hand roughness caused by washing with water, etc.

Hereinafter, this will be explained in detail using examples.

Example 1 5 m of milk protein αs1-casein prepared by the method described in Example 2 of JP-A-58-149645
M CaCl2.20 mM dithiothreitol (DT
T) Containing O, l M) Li-HCl buffer (pH
7,6) Protein 11 was dissolved in KO to a concentration of 5%, and transglutaminase prepared by the method described in Example 1 of JP-A-58-149645 was added to the solution.
0.05 unit was added to 1#9 and incubated at 37°C for 30 minutes to react. After the reaction was completed, the product was desalted by dialysis or using a Millipore filter, and lyophilized to obtain a powdery white crosslinked polymer (protein yield: 98 cm). 5 grams of this white powder, 3 grams of Derodew 100 (wetting agent made by Ajinomoto), 0.5% triethanolamine, 70.5 grams of water
% aqueous phase, 3 tbsp liquid paraffin, 8 tbsp sudaric acid.
3% isoderovir normitate, 2% hydrogenated lanolin, 3% glycerin monostearate (self-emulsifying W)
- A vanishing cream was prepared by kneading the oil phase. 20 boys and 20 girls were prepared with the same amount of unreacted α81-casein (B) in place of the powdered cross-linked polymer by transglutaminase using the above formulation.
A blind sensory test was conducted on 0 adults between the ages of 18 and 25. The results are shown in the table below.

The numbers in this table indicate the number of people who judged it to be the best.The above results showed that blending the cross-linked polymer with transglutaminase resulted in excellent spreadability, wettability, and feel when used.

Example 2 Commercially available milk protein Na-cazene) (5olac:8
Seikyoei Co., Ltd.) in water containing 5 mM CaCl2.
The same transglutaminase used in Example 1 was added to this solution at a volume of 0.1% per protein.
unit was added and incubated at 37° C. for 1 hour to obtain a system in which the entire system was hydrated. 50 parts of this glue-like material, 13% of the liquid, 5 parts of cetyl alcohol, 2% of beeswax, 51 parts of isopropyl myrite, 1.71 parts of sorbitan monosteare) Lioxyethylene (20
) Cetyl ether 0.8%, sodium pyroglutamate 3
A hand cream was obtained by emulsifying and kneading 19.5% water. By using the above-mentioned compounded composition, a cream was obtained which had a soft and smooth feel on the skin and also had a long-lasting feeling.

Example 3 Soybean oil 30* (27,6,9) was mixed with 100ml of a 5% solution of commercially available gelatin (manufactured by Merck & Co., Ltd.) and subjected to ultrasonic treatment (
60 W, 20 kHz, 3 minutes) to obtain a 0/W emulsification, 250 units of the same transglutaminase used in Example 1 was added thereto, and the mixture was incubated at 37°C to obtain an emulsified glutinous product. To the total amount of this emulsified glue, 2711 parts of a mixture of squalene-solid or roughin-cetyl alcohol-monoolein pyroglutamate-glycerol monostearate (17:3:2:3:2η~) was added, and furthermore, titanium oxide-kaolin-talc ( B:
Mixture 33I of Bengara-yellow iron oxide-chromium oxide 2.4, P and 14.2.9 of water were added and kneaded and emulsified to prepare foundation 1 cream. By using the above-mentioned compounded composition, you can quickly obtain a 7-andesin soda cream that has good gloss, texture, and long-lasting properties.

Claims (1)

[Claims] A cosmetic containing a cross-linked polymeric product of protein obtained by allowing transglutaminase to act on protein in a liquid.