JPS62273905A - Cosmetic - Google Patents

Abstract

PURPOSE:A cosmetic which has high moisture retention, no greasiness, provides the skin and the hair with mild and good moisture and moisture retention, obtained by blending a cosmetic with chitosan oligosaccharide. CONSTITUTION:A cosmetic such as preferably toilet lotion, hair cream, lipstick, cream, hair dressing agent, etc., used for the skin or the hair is blended with usually 0.5-20wt% based on the cosmetic of chitosan oligosaccharide having especially 2-8 polymerization degree of D-glucosamine which is obtained by decomposing chitosan with chitosanase stable in pH 5-11, produced by a bacterium preferably belonging to the genus Bacillus, especially Bacillus No.7-M (FERM P-8139) to give a cosmetic which provides cosmetic with no greasiness, supplies the skin, the hair, etc., with mild and good moisture and moisture retention and can makes them soft and moist.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a cosmetic that has excellent moisturizing properties and is non-sticky. This invention relates to cosmetics that provide good moisture and moisturizing properties.

The cosmetic composition of the present invention is used for ordinary purposes as a cosmetic composition, and is also used for human skin and hair.

[Technical background and explanation of conventional technology]

The important purposes of cosmetics are to provide water and moisture to the skin, and to add luster and flexibility to the hair. For this reason, cosmetics are formulated with highly hygroscopic humectants, such as polyhydric alcohols such as glycerin, 1,3-butylene glycol and propylene glycol, and water-soluble polymers such as hyaluronic acid. Or 2
-Pyrrolidone-5-carboxylic acid sodium salt, amino acid salt, triethanolamine salt, etc. are used.

On the other hand, chitosan is a polyester obtained by deacetylating chitin contained in the shells of crustaceans such as shrimp and crabs. Chitosan with a low degree of polymerization obtained by decomposing chitosan is also known. Methods for decomposing chitosan include chemical methods such as hydrolysis using hydrochloric acid, oxidative decomposition using nitrous acid, and oxidative decomposition using chlorine, and methods using enzymes (chitosanase). Bacillus (Bacillus) is a microorganism that produces chitosanase.
illus sp, ) R-4 (Tominaga et al.: Biophysics, Engineering, Biophysics, Acta (Y, Tomin
agaet at: Biochimica et
Biophysica Acta) Volume 410 No. 14
5-155 (1957)], Penicillium islandicum
um) (D.M. Fenton et al.: Journal of General Microbiology (D.M.,
Fenton et al Jourr+al of
Genera1Microbio4og)' ) W
126, pp. 151-165 (1981)], Bacillus Sp. 99-5 (
Kounai: Japanese Society of Agricultural Chemistry, 1981 Conference Abstracts, p. 550), Streptomyces (5 trepto+ay
ces ) N[L6 (Jay Nis Price et al.:
Journal of Bacteriology (J, S, Pr
1ce et al: Journal ofBaCt
eriOIOgY) Volume 124 No. 1574-1584
(1975)], Streptomyces griseus (
Streptomyces griseu5) C
Otakara et al.: Chitin, chitosan and related enzymes (A, Ohtakara et al.
: Chitin, Chitosanand Re
1ated Enzymes) pp. 147-160' (1985) Academic Press] and Bacillus ([1ated Enzymes) NO, 7-M
(Japanese Patent Application No. 120673/1983), there is evidence that chitosan affects the growth of plant pathogenic molds [P.
Nis Stoessel et al.
: r'hytopathologische Zeit
scrift) Vol. 111, pp. 82-89 (198
4th year), C, R, A11an et al.: Experimental Mycology (C, R, A11an et al.
: Experimental Mycology), Vol. 3, pp. 285-287 (1979)] and that decomposed products of chitosan affect the inhibition of mold growth on maple beans [D.F. Kendra et al.: Experimental Mycology (D. , F., Kendra et al.
Experimental Mycology) No. 8
8, pp. 276-281 (1984)], and furthermore, it is known that chitosan and mild decomposition products of chitosan inhibit the growth of bacteria (Japanese Patent Application No. 60-223749) and that chitosan and its components and decomposition products inhibit the growth of bacteria. It has been proposed to control plant diseases (Japanese Patent Application No. 61-40400).

In addition, sex salts are added to the chitosan water as a hair care agent.
Adjusting the condition of the hair thereby
95740), the use of the amino sugar of D-glucosamine together with higher fatty acids as an emulsifier or detergent in cosmetics (Japanese Unexamined Patent Publication No. 59-39813), and
- It has been proposed to use the amino sugar of glucosamine together with a bathable carboxyvinyl polymer as a thickener in cosmetics (Japanese Patent Laid-Open No. 59-39814).

The present inventors have been continuing research on chitosan, which is a deacetylated product of chitin.
Chitosan oligosaccharide obtained by decomposition with chitosanase produced by 7-M (Feikoken Bacterial Serial No. 8139) has high moisture retention properties, and it is It has been discovered that 1 dogon provides mild and good moisture to tx doichi koji, and based on this knowledge, the present invention has been achieved.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a cosmetic that has high moisturizing properties and does not become sticky. Specifically, it is capable of providing mild and good moisturizing and retaining properties to human skin and hair. Our goal is to provide cosmetics.

The present invention blends chitosan oligosaccharide into cosmetics, thereby giving the cosmetics excellent moisturizing properties without stickiness, and when used on the skin and hair, it provides a mild and good effect on the skin and hair. It is a cosmetic that has properties that can provide moisture and moisturizing properties.

The chitosan oligo viscous compounded in the cosmetic of the present invention is preferably a chitosan oligo viscosity in which the degree of polymerization of D-glucosamine is 2 to 8.
Produced by microorganisms belonging to the genus Bacillus, pH 5-1
1 by decomposition with stable chitosanase, but such chitosanase can be produced by Bacillus No. 7-M (Feikoken Bacterial Serial No. 8139).

[Detailed description of the invention]

In the cosmetics of the present invention, the cosmetics containing chitosan oligomers may be any products used for skin or hair, but are preferably used in lotions, hair creams, lipsticks, creams, and hair styling products. .

In the chemical composition of the present invention, the chitosan oligosaccharide imparts moisturizing properties to the cosmetic, and insofar as it imparts mild and good moisture and moisturizing properties to the skin or hair when used,
Although it can be blended in any amount, it is usually blended in an amount of 0.5 to 20% (weight ff1) based on the cosmetic composition.

The chitosan oligosaccharides blended into the cosmetics of the present invention give the cosmetics excellent moisturizing properties, but are not sticky, and when used, provide mild, good moisture and moisturizing properties to the skin or hair. Any type of D-glucosamine can be used as long as it is provided, but D-glucosamine with a polymerization degree of 20 or less (particularly preferably D-glucosamine with a polymerization degree of 2 to 8) can be used. Teh, HLW
It is preferable to use one that does not contain

Chitosan oligosaccharide can be blended into cosmetics in any form, such as alone or as a salt, but it cannot be added to water-soluble acid salts, such as hydrochloric acid, nitric acid, formic acid, acetic acid, and glutamic acid. Alternatively, it is preferable to use a salt of ascorbic acid.

The chitosan oligosaccharide compounded in the chemical compound of the present invention can be obtained by decomposing chitosan by known means and fractionating and obtaining chitosan oligosaccharides having desired properties.
I! LtI! It is preferable to obtain it by decomposing chitosan with chitosanase, which does not decompose it until
Chitosanase is preferably produced by a microorganism belonging to the genus Bacillus and is stable in a pH range of 5 to 11, and more preferably Bacillus NlN11L.
It is more preferable to use chitosanase produced by A.

Bacillus No. 7-M is a Bacillus (Bacillus sp.) No. 7-M that was isolated from the soil of a virgin swamp in Unzen, Obama Town, Minamitakagi District, Nagasaki Prefecture, as a bacterium that can grow in a medium containing chitin or chitosan as the sole carbon source. 7 strains as parent strains, this parent strain is treated with N-methyluda-nitroso-N-nitrosoguanidine (NTG) to induce mutations, and highly active chitosanase is produced from among the streptomycin-resistant mutant strains obtained. It is a mutant strain isolated as a possible
It has been deposited as RNP-8139) at the National Institute of Microbial Technology, Ministry of International Trade and Industry.

The mycological properties of Bacillus No. 7-M are shown below.

A. Cell morphology (1) Cell shape and size: Brachybacillus, (broth and broth agar slant culture, 37°C, 24-72 hours culture) (2) Presence or absence of cell pleomorphism: None, ( 3) Presence or absence of motility: Yes, (broth agar semi-fluid high-layer puncture medium 1) (4) Presence or absence of spores 2, endospores and naked spores, spherical, [Dornet's staining method and WltW ) Modified method] (5 gram stainability: g), [Meat juice agar slant culture, 37'C, 18 hours, Q color by Hucker's modified method] Mouth, Growth status in each T8 area (1) Meat juice Agar plate culture (37℃, 24-168 hours)
: Forms a round, raised, milky-white colony with a filamentous periphery. The surface of the colony is uneven, slightly shiny, and translucent. It does not produce single-colored leaves that develop over time.

(2) Broth agar slant culture (37°C, 24-168 hours): Forms milky white colonies that are spread out.

Colonies have convex circular ridges and are shiny. Growth is good and minerals will appear over time. 0 base is not produced.

(3) Meat fNFi body t15a (37°C, 24-t
6g hours): No film is formed on the surface. The whole thing becomes cloudy over time. Leaf-like (granular) sediments are formed at the bottom and gradually increase in number.

(4) Meat juice gelatin puncture culture (25°C124-168
Time): Grows along the puncture line and liquefies. The surface and interior grow funnel-shaped and liquefy. The liquefied part becomes internally warm.

(5) Lidmus milk (37℃, 24-168 hours)
= After 2 days, the upper part gradually liquefied, and on the 4th day, the color completely changed and became acidic. It does not coagulate.

As time passed, liquefaction progressed and it became translucent.

C. Physiological properties → Nitrate reduction knee (nitrate broth medium, 37°C 124-120 hours) (2
) Denitrification reaction knee (Komagata et al. method, using fermentation tube, 379C124-12
0 hours) (3) MR test: + (37°C, 124-168 hours) (4) VP test (acetylmethylcarbinol production test: + (37°C, 24-168 hours) (5) Indole formation knee (37 ℃, 24-168 hours) (6) Formation of hydrogen sulfide (TSI agar method, 37℃, 24-168 hours) (7) Hydrolysis of starch: + (37℃, 24-168 hours) (8) Utilization of citric acid (Koser's medium, 37°C 124-168 hours):
- (Christensen's medium, 37°0124-168 hours): + (9) Utilization of inorganic nitrogen source (3760124-168 hours) Nitrate: undetermined, ammonium salt: undetermined, Ho) Pigment production (mannitol/yeast extract agar) oblique o'iJ medium) knee [
King A5'! : Ceiling medium] Knee (
l]) Presence or absence of fluorescence 12) Urease: + (Christensen-urea agar medium, 37°c124~
168 hours) (13) Oxidase: + (Meat juice agar medium, 37°0124-48 hours) (14)
Catalase: + (broth agar medium, 3760124-48 hours) (15)
Growth range = (gravy agar medium) Temperature: undetermined, pH: 5-10° Added salt level: undetermined, (16) Attitude towards oxygen: aerobic (1% glucose gravy high-rise agar medium, 37°C 124~
72 hours) (+7) O-F test [Hugh Lifeson (Ilug)
h-Leifson) method, 37°C, D-glucose]: Acid is produced fermentatively.

(+8) Presence or absence of acid and gas generation from u-type (37℃
, 24-168 hours): Scissors Acid Gas D-glucose - D-mannose - D-galactose - D-fructose - L-arabinose - D-xylose - D-sorbitol - D-mannite -- Boar seeds -- Maltose + -- Sucrose 10 -- Lactose -- Starch 10 -- Cellulose -- Glycerin -- The above mycological properties are described in Bergey's Manual of Dete.
A search of the 8th edition (1974) of Rminative Baeteriology revealed that the NO,7-M strain most likely belongs to the genus Bacillus.

The enzymatic chemical properties of chitosanase produced by Bacillus N117-H are as shown below.

(1) Action: Acts on chitosan and optionally removes β-1,4 from the internal chain of the molecule.
By decomposing the bonds, mainly chitosan oligo 1! (Gl
eN) (n=2 to 8) (dimer to octamer) is produced. Chitosan oligosaccharide can be separated from the chitosan decomposition solution using high performance liquid chromatography. The decomposition degree of chitosan in this decomposition liquid is about 45%.

It also acts on carboxymethyl cellulose (CMC) and decomposes it to some extent, but it has no effect on chitin.

(2) Working temperature range and optimal working temperature: When soluble chitosan is used as a substrate, it works up to 80°C, and the optimal working temperature is 50°C.

FIG. 1 shows the relationship between temperature and specific activity when reacting for 10 minutes at pH 6J.

(3) Effect p+ (range and maximum ap) l: It acts in the pH range of 3 to 9, and the maximum ap++ is pl! It is 6.

1ml of 1% soluble chitosan and 2rr of each pH buffer
The reaction solution to which Lil and enzyme solution I m/ was added was heated to 376C.
Figure 2 shows the relationship between pH and specific activity of the enzyme when the reaction was carried out for 10 minutes.

(4) Thermal stability: Stable for up to 15 minutes at 50°C,
Approximately 40% of the enzyme was inactivated by heating for 15 minutes at 70°C, and completely inactivated by heating for 15 minutes at 70°C.

Figure 3 shows the relationship between temperature and specific activity.

(5) pH stability: After spreading for 2 hours at 30' in 0.1M buffer, the remaining enzyme activity was measured, and it was stable in the pH range of 5 to 11. Stability is one of the major characteristics of chitosanase produced by Bacillus No. 7-H. The relationship between pH and specific activity is shown in FIG.

(6) Inhibitor: Chitosanase produced by Bacillus No. 714 was treated with HgC1 at a final concentration of 1×1OM.

The presence of PbC1, AgN0, and PCMB resulted in 100% inhibition.

(7) Substrate specificity: When various substrates were used and the final concentration of the substrate was 0.25%, the enzyme protein per 4 wtlj of the enzyme reaction solution! rrt
The ffi (77 Lg/TLg protein/hour) of total reducing sugars and hexosamine released after 1 hour was measured using 9.

The results are shown in Table 1.

(Margin below) Table 1 Substrate specificity Note) *: Based on the Reisig (Re1551g) method.

Chitosanase produced by Bacillus No. 7-H degraded colloidal chitosan, soluble chitosan, and glycol chitosan well, and also slightly degraded carboxymethylcellulose (CMC), but had no effect on powdered chitosan. Furthermore, colloidal chitin, glycol chitin, powdered chitin, and methylcellulose were not decomposed at all.

(8) Molecular weight: Figure 5 shows the results of measuring the molecular weight by 5DS-polyacrylamide electrophoresis. In FIG. 5, (0) is the molecular weight of chitosanase produced by Bacillus NN11L7-, which is approximately 41 OQQ.

The results of molecular weight measurement by gel filtration using Sephadex G-100 are shown in FIG. In Figure 6 (
○) is the molecular weight of chitosanase produced by Bacillus lh7-M, which is approximately 30.000.

(9) #Measurement method of karmic power: 50m/! of IQ powdered chitosan (28 mesh)! 0 of
．． Dissolve in 1M acetic acid swimsuit solution, adjust to pl+ 6.0 with O, 1M sodium acetate aqueous solution, and then add 0.1M acetic acid Ij
Add 11 ton of H (pH: 6-0) and evaporate the entire volume.
Prepare a 1% soluble chitosan solution of the substrate in J.

To a 1% soluble chitosan solution 1rrLβ of the substrate that was incubated at 37°C for 5 minutes, an enzyme solution 1rrLβ that was similarly incubated was added, and the enzymatic reaction was carried out at 37°C for exactly 10 minutes. Thereafter, the reaction solution is boiled for 3 minutes to stop the cumulative reaction, and the amount of reducing sugar produced in the reaction solution is quantified.

Under these conditions, the amount of fermentation that liberates a reduced mass equivalent to 1 μmol of glucosamine is defined as 1 unit (unlt) of chitosanase activity.

The present invention will be explained in more detail below using reference examples, working examples, and test examples.

Reference Example 1 (Seed culture preparation) In a 250 ml Erlenmeyer flask, add 0.8% yeast extract.
, a liquid medium containing 0.4% peptone, 0.296% meat extract, and 0.5% colloidal chitosan (pH: 7.2)
Pour 50 ml of water, sterilize it using a conventional method, and add Bacillus sp-, which has been previously cultured in liquid.
No. 7-M (FERM P-8139) was inoculated and cultured with shaking at 30°C for 1 day.

(Preparation of culture solution for enzyme production) Pour 1E each of a liquid medium with the same composition as above into two 51-volume Erlenmeyer flasks, sterilize it by a conventional method, and add 40rrLl of the seed culture solution obtained above to it. Inoculate, 3
The cells were cultured with shaking at 06C for 4 days. 6 culture solution,
The cells were centrifuged at 000 r, p, m to remove the bacterial cells, and the chitosanase activity of the resulting supernatant was measured by the enzyme titer measurement method described above. Upper g1'e trn
It was around 0.99ffi per liter.

(Purification of enzyme solution) The supernatant obtained above was mixed, and the obtained mixture IJI
j! 1,015 jp of solid ammonium sulfate (equivalent to 80% saturation of ammonium sulfate) was added to the mixture, and the mixture was filtered, and the resulting precipitate was dissolved in distilled water to give a total weight of 177 mg. This enzyme solution was mixed with distilled water and subsequently with 0.02 M phosphate buffer (pH: e
After dialysis against , o), the obtained fermentation solution was preliminarily
．． A column (2,6Ci (diameter)
5cfIL (length)] to cause chitosanase to be absorbed. Most of the impure white matter was concentrated in the pass-through section. This column was treated with 0.02M IJ acid MwIfFI1.
350 m/! After washing, the enzyme output material was eluted with a linear gradient of 0 to 0.5M sodium chloride.

Next, the 218th to 240th fractions that showed chitosanase activity were combined and concentrated 17 times using an ultrafiltration device using a diaflow membrane filter PM-10 (manufactured by Amicon). sephadex c
Gel filtration using -too was performed.

Nos. 50 to 63, which showed chitosanase activity of this gel filtration.
Combine the fractions and add again CM-Sephadex C-
Column chromatography using 50 was performed. The enzyme was absorbed under the same conditions as the previous time, and the M Soda white matter was eluted using a linear concentration gradient with 0 to 0.5 M sodium chloride.

Reference Example 2 5 g of chitosan (degree of deacetylation = 99%) was placed in a 250-capacity Erlenmeyer flask, 50 g of deionized water and 27.5 g of IN acetic acid were added thereto, and after thorough stirring, deionized water was added. was added to make the total amount 100 mj+.

The pH of this chitosan acetic acid solution was 5.74. This chitosan acetic acid solution was incubated in a thermostat at 376C for 15 minutes.

Apart from this, CM-Sephadex C-5 of Reference Example 1
Dilute the chitosanase solution obtained by column chromatography with 0 to 10.5 units/1rdl, take the 1O- into a test tube, incubate in the same manner as above, add this to the chitosan acetic acid solution, 3
The reaction was carried out in a constant temperature bath at 7°C. After 1 hour and 40 minutes, the Erlenmeyer flask was placed in a boiling bath for 6 minutes to heat the reaction solution and stop the reaction.

The amount of reducing sugar produced in the reaction solution was measured using D-glucosamine hydrochloride as a standard sample, and a result of 22.5 μ/rni was obtained. After centrifuging the reaction solution and filtering it with filter paper,
After freeze-drying, 6.18.9' chitosan oligo powder was obtained.

A portion of the reaction solution was subjected to high performance liquid chromatography,
The amount of chitosan oligomer produced depending on the degree of polymerization was investigated.

The results were as shown in FIG.

In Figure 7, the horizontal axis is the degree of polymerization of the chitosan oligo attached, and the vertical axis is the content ratio (%) of chitosan oligo 1 at each degree of polymerization in the generated chitosan oligo viscosity.
It is. The content ratio of chitosan oligocarbonate of each degree of polymerization in FIG. 7 is shown by the area ratio of the bar graph.

Reference Example 3 p) I5.74 was prepared in the same manner as Reference Example 2 except that IN lactic acid 31- was used instead of IN acetic acid 27.5-.
A chitosan lactic acid solution was prepared, and the reduced IFfl of the reaction solution was measured in the same manner as in Reference Example 2. The amount of chitosan oligo paste produced depending on the degree of polymerization was examined, and chitosan oligo starch powder was obtained.

The amount of reducing sugar produced in the reaction solution in a 6-hour reaction was 24.
3■/艷, and the yield of chitosan oligosaccharide is 6.
It was 9211.

The results of measuring the amount of chitosan oligomers produced depending on the degree of polymerization are shown in FIG.

In Figure 8, the horizontal axis shows the degree of polymerization of the chitosan oligosaccharide, and the vertical axis shows the content ratio (%) of chitosan oligocarbonate at each degree of polymerization in the produced chitosan oligosaccharide.
It is. In FIG. 8, the content ratio of chitosan oligo viscosity for each degree of polymerization is shown by the area ratio of the bar graph.

Next, the present invention will be explained in more detail with reference to Test Examples, Examples, and Comparative Examples, but the present invention is not limited to these examples.

Test Example (1) Sample (1-1) L-3 Sample Chitosan oligo obtained by the method of Reference Example 3 [15 g was taken,
After adding 85 ml of IN lactic acid and stirring thoroughly, deionized water was added and the total volume was adjusted to 150 mL to prepare a 10% water bath solution of lactate of minced chitosan oligo.

(1-2) Take the chitosan oligo [15/i] obtained by the method of Sample Reference Example 2 of A-5, add 30% of IN acetic acid to it, stir thoroughly, add deionized water, and bring the total amount to +50%. A 10% aqueous solution of acetate of chitosan oligo was prepared as rni.

(1-3) 10% aqueous solution of glycerin, (1-4) 1.3-butylene glycol 10% aqueous solution of 1.3-butylene glycol, (2) Test method Take 2 μl of the sample into a microsyringe, and The paper (I)
XI 偲) was coated on an RG type electric balance [Ca No (Ca No.
The weight change of this filter paper was investigated using the following method (manufactured by H.H.H.N.), and the water evaporation rate constant (k) was calculated using the following formula.

ΔW k=− (W: weight of sample, ΔW: weight decreased by ff1 of sample per minute) The measurement was performed three times for each sample, and the average value was calculated.

As a control sample, a similar test was conducted using purified water without added humectant.

(3) Test results The test results were as shown in Table 1.

Materials with a small k value have a slow water evaporation rate and high moisture retention.

According to Table 1, the chitosan oligo type L-3 sample has the same level of moisture retention as glycerin, and the chitosan oligo type A-5 sample has the same level of moisture retention as 1,3-butylene glycol. I understand that.

Example 1 A nutritional cream was prepared according to the following formulation.

(1) Squalane 8.0% (2
) 2-ethylhexyl palmitate 3.0% (3) Lanolin alcohol 2.096 (4) Shortening oil 3.0% (5) Beeswax 2.0% (6) Microcrystalline wax 2.0% (7) Setanol
2.5% (8) polyoxyethylene (20) sorbitan monostearate
2.0% (9) Propylene glycol monostearate (lO) fragrance 0.296 (11)
Chitosan oligosaccharide (Reference example 3) 8.096 (12
) Methylbarahen 0.296 (13) M water The remaining components (It) to (I3) of the above formulation were heated to 70°C to prepare the aqueous phase, and the remaining components (1) to (10) of the above formulation were heated to 70°C. After heating and melting the ingredients, perfume was added thereto and maintained at 70°C to prepare the oil phase. Add the oil phase to the water phase and homogeneously emulsify it with a homomixer. After the emulsification, while stirring well,
The product nutritional cream was prepared by cooling to 30°C.

Comparative Example 1 A nutritional cream was prepared in the same manner as in Example 1 except that glycerin was used instead of chitosan oligo in the formulation of Example 1.

Comparative Example 2 In the formulation of Example 1, instead of chitosan oligotang,
A nutritional cream was prepared in the same manner as in Example 1 using 1.3-butylene glycol.

Test Example 2 Example 11 Comparative Example! The nutritional cream of the product of Comparative Example 2 was used by 20 panelists, and the following (A) to (C)
) 5-level rating for each item Lua 1,000 fX -q
? - (Rating evaluation) (A) Stickiness of the skin immediately after use L: Sticky, 2: Slightly sticky, 3: Average, 4: Slightly light, 5: Light, (n) Moistness of the skin I: Dry, 2: Slightly rough, 3: Average, 4: Slightly moist, 5: Moist, (C) Moistness of the skin the next morning 1: Rough, 2: Slightly rough, 3: Average , 4: Slightly moist, 5: Moist The test results are as shown in Table 2.

The symbols in Table 2 represent the average scores of the 20 panelists for each item as follows.

Symbol Average score of 20 panelists■ ”
4.5-5.0 0 3.5-4.4 Δ 2.5-3.4 ×1@5-2.4 X X 1.0-1.4 According to Table 2, in Example 1 It can be seen that the product has a better feel in use than the nutritional creams of the product of Comparative Example 1 using glycerin and the product of Comparative Example 2 using 1,3-butylene glycol.

Example 2 A lotion was prepared according to the following formulation.

(1) Chitosan oligo 20.0% (degree of polymerization 6-8, glutamate) (2) 95% ethanol 10.0% (
3) Polyoxyethylene sorbitan laurate 1.0% (4) Fragrance B
O, 1% (5) Methylparaben
0.1% (6) Purified water
The remaining (1) was uniformly dissolved in (6), and the uniformly dissolved solutions of (2), (3), (4) and (5) were added thereto, solubilized by stirring, and then filtered. The product lotion was prepared.

The product of Example 2 did not feel sticky when used and left the skin moist.

Example 3 A lotion was prepared according to the following formulation.

(1) 95% ethanol 8.0% (2
) Glycerin 3.0% (3) Propylene Glyfur 3.0% (4) Chitosan Oligo MO No. 5% (degree of polymerization 2-3) (5) Arginine 0.82% (6)
) EDTA disodium 0.01%
(7) Polyoxyethylene (20) Oleyl alcohol ether 0.8% (8) Fragrance a
O, 1% (9) Methylparaben 0.1% (10
) HJ ice making remaining (2), (3)
, (5), (6) and (10) were uniformly dissolved, and after stirring well, (1),
A homogeneous solution of (7), (8), and (9) was added, stirred and solubilized, and then filtered to prepare a product lotion.

The product of Example 3 had a smooth feel and moisturized the skin.

Example 4 A hair cream was made wI according to the following formulation (1)
Setanol 2.0% (2) Vaseline 2.0% (3) Squalane 8.0% (4) Polyoxyethylene (25) Oleyl alcohol ether 2.0% (5) Glycerin monostearate 1.5% (6 ) Propylene glycol 5.0% (7) Chitosan oligoton (degree of polymerization 4-5, acetate) 1.0% (8) L-lysine 1.7% (9)
Xanthine gum 0.1% (10) Fragrance 0.1% (I+) Propylparaben 0.1% (1
2) Purified water remaining (6) N
(8) Dissolve N (+2) uniformly at 70°C and (
Add 7) and (9), stir well to dissolve and prepare an aqueous phase, and separately add (1) to (5) (10) (!l) at 70°
The mixture was uniformly dissolved in C, added to the aqueous phase, emulsified in a homomixer, and then cooled while stirring thoroughly to prepare a hair cream product.

The product of Example 4 was non-greasy and moisturized the hair.

Example 5 A cream rinse was prepared according to the following recipe.

(1) Setanol 2.0% (2
) Glycerin monostearate 3.0% (3) Polyethylene glycol 1500 2.0% (4) Polyoxyglycerin monobalmitate 1.096 (5) Polyoxyglycerin triisostearate 1.0% (6) Fragrance
0.3% (7) Methylparaben 0.1% (8)
Chitosan oligo 3.0% (polymerization degree 4~
5. Hydrochloride) (9) Trimethylstearyl ammonium chloride 5.0% (10) Citric acid! , 096 (11) Purified water 70% of the remaining (8) to (11)
Dissolve homogeneously at °C to prepare an aqueous phase, and also (1) to (7)
) was uniformly dissolved at 70°C to prepare an oil phase, an oil bath was added to the aqueous phase and homogeneously emulsified with a homomixer, and after emulsification, the product was cooled while stirring thoroughly to prepare a cream rinse for the product.

The product of Example 5 had a smooth feel and moisturized the hair.

Example 6 A lipstick was prepared according to the following formulation.

(1) Castor oil 50% (2) Isostearic acid diglyceride 10% (3) Candelilla wax 8% (4) Solid paraffin
to% (5) POE (20)
POP (20) 2tetradecyl octadecyl ether 4% (6) Red 20
No. 2 1.5% (7) Titanium oxide
1% (8) red iron oxide
s, 596(9) yellow iron oxide
1% (10) purified water
10% (11) chitosan oligoton (degree of polymerization 3-4, lactate) 396 (1) to (5) were uniformly dissolved at 80°C, and (6) to (9
) was added and dispersed, and (lO) and (11) were further added to emulsify, filled into a molding container while stirring, and cooled to prepare a lipstick.

The product of Example 6 was non-sticky and moisturized the lips upon use.

Example 7 A solid foundation was prepared according to the following formulation.

(1) Macadamia nut oil 2596 (2)
Vaseline 596 (3) Ceresin 596 (4) POE
(10) POP (15) 2-dodecylhexadecyl ether 4% (5-kaolin 15% (6) Mica
20% (7) Titanium oxide
8% (8) red iron oxide 1
%(9) Yellow iron oxide 3%(lO)
Methyl roseoxybenzoate O, 196 (11) Fragrance 0.1% (12) Purified water 1000% (1
3) Chitosan oligo lol! 3% (1) to (4) were uniformly dissolved at 80°C, and (5) to (l
O) was added and dispersed, and (12) and (13) were added to emulsify, and while stirring was continued, (11) was added.
A solid foundation was prepared by pouring into a container and cooling.

The product of Example 7 did not feel sticky upon use and left the skin moist.

〔Effect of the invention〕

By blending chitosan oligogel into cosmetics, it is possible to give the cosmetics high moisturizing properties and a smooth feeling of use without making them sticky, providing mild and good moisture to the skin and hair used in the cosmetics. It provides moisturizing properties and makes the skin and hair soft and moisturized.

[Brief explanation of the drawing]

Figure 1 is a diagram showing the relationship between temperature and specific activity of chitosanase produced by Bacillus No. 7-M;
The figure is a diagram showing the relationship between pH and specific activity in chitosanase produced by Bacillus 11h7-H. Figure 3 is a diagram showing the relationship between temperature and specific activity in chitosanase produced by Bacillus tk7-H. Figure 4 is
Figure 5 is a diagram showing the relationship between pH and specific activity of chitosanase produced by Bacillus N17-H, and Figure 6 is a diagram showing the molecular weight by electrophoresis of chitosanase produced by Bacillus 1tlo, 7-H. teeth,
Bacillus 1! FIG. 7 is a chart showing the molecular weight of chitosanase produced by 1L7-M by gel filtration method, FIG. is reference example 3
FIG. 2 is a chart showing the degree of polymerization distribution of D-glucosamine in the chitosan oligotang obtained in FIG.

Claims (4)

[Claims] (1) A cosmetic characterized by containing chitosan oligosaccharide. (2) The cosmetic according to claim 1, wherein the chitosan oligosaccharide is a chitosan oligosaccharide in which the degree of polymerization of D-glucosamine is 2 to 8. (3) The first claim characterized in that the chitosan oligosaccharide is obtained by decomposing chitosan with chitosanase, which is produced by a microorganism belonging to the genus Bacillus and is stable in the pH range of 5 to 11. term or second
Cosmetics listed in section. (4) The microorganism belonging to the genus Bacillus is Bacillus no. 7
-M (Feikoken Bokuyori No. 8139), the cosmetic according to claim 3.