KR101827775B1 - Composition for growing of eyebrow and improving of nail and toenail in Menopausal women comprising enzyme food and collagen as active ingredients - Google Patents

Abstract

The present invention relates to a composition for improving the appearance of eyebrows and nails of menopausal women, which contains an active ingredient of enzyme food and collagen. More particularly, the enzyme food and collagen of the present invention are used for reducing the digestive absorption ability And exhibits significant eyebrow hair growth effect and nail strengthening effect by increasing body protein concentration. In particular, since it exhibits a synergistic effect compared with enzyme food alone and collagen alone treatment group, eyebrow hair growth for menopausal women The composition of the present invention can be effectively used as an active ingredient of a composition for nail or a composition for nail strengthening.

Description

TECHNICAL FIELD The present invention relates to a composition for improving the appearance of eyebrows and nails of menopausal women, which comprises an enzyme food and collagen as active ingredients,

The present invention relates to a composition for menopausal climacteric menopausal women comprising an enzyme food and a collagen complex as an active ingredient, a pharmaceutical composition for improving menopausal female nails, and a health functional food.

Eyebrows are recognized as one of the important factors that determine human impressions. Many women are investing a lot of time or drawing eyebrow tattoos to draw beautiful eyebrows that are suitable for them. However, if tattoos are applied to areas where there is little eyebrows, it is not only an artifact, but also the shape of eyebrows changes with age and fashion, which is a great risk (Kim Young-sam, 2015).

Maybelline New York, a global cosmetics brand, surveyed 3,400 Korean women through Social Network Service (SNS) last December, and found that 42% of the respondents said that their eyebrows were thin or spread. (Joongang Ilbo-Feb. 20, 2014). The eyebrows are different from each other in shape and depth, and when the eyebrows are thin or the eyebrows are partially absent, it becomes a factor of the complex (Joo Soo-young, Lee Jeong-min, 2011) , 1995). Thus, the importance of the eyebrows is emphasized because it affects the external image by influencing the impression of the person.

According to a study by Kim Young-sam (2015), it can be seen that the biggest factor in reducing eyebrows is recognized as aging. In the case of middle-aged women in their 40s or older, when estrogen changes with the aging phenomenon, estrogen is decreased, the increase of follicle stimulating hormone and progesterone, decrease of adrenocortical hormone causes confusion in the hormonal system and causes menopausal symptoms (Ahn JY, et al., 2006; Healing hair care institute, 2002). As a result, the physical strength is reduced and the fatigue is easily felt. In addition, hair and teeth are removed, gastric juice secretion is reduced, gastric wall begins to be contracted, and the digestive enzyme secretion of the intestine is reduced, resulting in decreased absorption of nutrients and decreased activity of the pancreas. In addition, fat and protein degradation are reduced and fat absorption and digestibility are also impaired (Lee et al., 2012; Arene & Irene, 1993). In this study, we investigated the effects of aging on the number of cells in the body, the number of cells in the body, the number of cells in the body, 1992). Therefore, the digestive function, which began to weaken from the forties, decreased protein digestion ability as the gastric juice decreased (Kim Mi-ok, 1987), and the metabolic function was lowered and the digestive enzyme volume started to decrease.

In addition, changes in the nail caused by aging or menopausal periods are more and more convex on the nail plate, tightened from the side and discolored to yellow (Korean Dermatological Association Textbook Compilation Committee, 2008) Infectious fungal infections are more common in older adults with reduced nail growth rates (Kim et al., 1983; Roberts, 1992), and nail fungus is the most common nail disease, accounting for 50% of all nail diseases (Kim, JS, 1992; Scher, 1994). Orentreich et al. (1979) reported that the rate of growth of the nail decreased by 0.5% each year from the age of 25, and Bean (1974) And 0.123mm in 1 day, compared to 0.100mm in 60s.

The enzyme called Enzyme comes from the Greek word "genus of yeast". Enzymes are composed of proteins. They are synthesized in living organisms and have the property of accelerating the reaction without changing themselves in various chemical reactions. Generally, it is a generic name of organic compounds that are produced in vivo and catalyze all kinds of reactions occurring in living organisms (Kim, Cheon, 1993). "Enzyme food" means a product obtained by cultivating an edible microorganism or extracting an enzyme-containing portion from an embryo, fruit, vegetable, or cereal, or by processing it into various forms so as to be eaten as a main ingredient, and is classified as one of health functional foods (Korean Food Science Society, 2006). Enzyme foods help to increase digestion and absorption rate of food while maintaining enzyme activity (Kim, Cheol, 1993; Lee, Eun and Lee, 2001). This enzyme, which plays an important role in maintaining the life phenomenon, ages the cells as the person gets older and the function of the organs declines and the enzyme activity decreases and the overall activity decreases. Therefore, the digestive power is gradually decreasing from the middle age (Hwang Ji-young, 2015).

Collagen is a constituent protein that constitutes almost 20 to 30% of body proteins and constitutes almost all of the body's organs (Swatschek et al., 2002). It forms the skeleton, and the skin, cartilage, It is a fiber protein that constitutes a major component (Hammyoung, 2007). Collagen is effective in promoting cell regeneration, improving immune function, activating metabolism, maintaining moisturizing power, strengthening joints (Koch & Chedekel, 1987), stimulating the production of human growth hormone Weight loss, etc. (Zague, 2008).

However, many of the above-mentioned enzymes, enzyme foods, or collagen have been known to be effective. However, the effect of improving the eyebrows and nails of the menopausal women of the enzyme food and the collagen complex is not known.

Accordingly, the present inventors have made efforts to develop a composition having eyebrow hair and nail improving effect for middle-aged women, and as a result, it has been found that an indirect method of nutritional supplement therapy, This study was conducted to compare the intake of collagen and collagen, which are supplemented with collagen and enzyme food, in order to enhance nutrition absorption and digestion. The present inventors have completed the present invention by confirming that the enzyme food and the collagen complex can be effectively used as a composition for eyebrow hair formation and nail improvement for menopausal women .

Kim Mi-ok. (1987). A Study on Alienation and Physical Aging of the Elderly. Journal of the Korean Nursing Society, 17 (1), 64-78, Kim Young Sam, Kang Sang Mo. (2015). Hair growth effect by application of capsaicin solution. Korean Journal of Aesthetic Science, 21 (5), 977-988 Kim Young Sam. (2015). A Study on the Effect of Hair Growth Effect by Capsaicin Solution Application on the Improvement of Pair Eyebrow and Image Change. Konkuk University graduate school doctoral dissertation, p. 41, p. 50 Kim Il Cheon. (1993). Status and Prospect of Development of Dietary Supplement and Microbiological Health Supplement. Korean Journal of Microbiology, 19 (3), 38-40, Kim Hye Sook. (2006). A Study on the Health of Hair by Collagen Intake. Konkuk University Graduate School of Industry Master's Thesis, p. 32 (2009) A study on the scalp and hair management of women. Sookmyung Women's University Remote Graduate School Master's Degree Thesis, pp. 33-35 Myung Myung Park. (1995). 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This, pp. 37-62 Ahn Ji Young, Sung Hyun Kim, Myung Nam Kim, and Byoung In Park. (2006). Experience of using Finascridc in male alopecia (baldness) patients after menopause. Korean Journal of Dermatology, 44, 1094-1097 This is the best. (2012). Awareness and Management of Menopausal Women in Middle - Aged Women. Graduate School of Hallym University. Master Thesis, p. 8, p.35 Lee, Eun - Ju and Lee, Chul - ho. (2001). A Study on the Usability Components and HACCP Management of Commercial Enzyme Foods. Korean Journal of Food Science and Technology, 33 (4), 461-468 B. (2011). Effect of Combination of Collagen and Vinegar on Improvement of Diffuse Hair Loss. Konkuk University graduate school doctoral dissertation p. 105, pp. 147-153 However, (2011). Latest Hair Science. Seoul. However, 267-271, Jeon Young Sun, Kang Sang Mo. (2009). Effects of collagen supplementation on dermal and pigmentation of facial skin. Korean Journal of Aesthetic Medicine, 15 (3), 745-756 Chun Hee Young, Kim Jung Ki, Seo Dae Bang, Sang Jun Lee. (2009). Effects of Chlorophyll a on UVB Induced Oxidative Stress, Activation of MMPs (Matrix Metalloproteinases) and Collagen Synthesis. Korean Journal of Food Science and Technology, 41 (6), 700-705 Greetings. (2014). A Study on the Perception and Improvement Needs of Facial Skin Aging in Middle Aged Women. Seo Kyung University Graduate School of Beauty Arts, Master Thesis, pp. 7-8 Kwon, Jong - Cheol, Kwak, Hyeong - Keun, Hwang Bo - young, Lee Hyun - yong. (2008). Skin immunity enhancement effect of starfish - derived collagen peptide. Korean Journal of Food Science and Technology, 40, 522, 527 Cho, Min Hee and Park Gil Soon. (2013). Effects during eyebrow changes. Korean Journal of Aesthetic Medicine, 19 (3), 437-447 Cho, Soo Young and Lee Jung Min. (2011). An Effective Method of Eyebrow Correction Expression Using Semi-permanent Special Makeup. Journal of the Korean Society of Cosmetic Arts, 5 (2). 47-56 Choi, Kwang - Sung, Kang Min - ji, Sang - Sup, Shin Jung - Hyun, (2013). A Study on the Lifestyle of Male Hair Loss Patients. Korean Journal of Dermatology, 51 (11), pp. 878-884 Choi, Won - Seok, Se - Jung Hoon, Tae - Beom Kim, (2007). Single - graft in patients with scarred eyebrows. Korean Journal of Plastic and Reconstructive Surge. 34 (5). Han Chae Jung, Kang Sang Mo. (2008). Effects of Supplemental Collagen Supplementation on the Blood Collagen, Sex Hormone, Lipid Metabolism and Skin Crack in Middle - Aged Women. Korean Journal of Community Nutrition, 13 (6), 912-921 Korean Society of Food Science and Technology. Dictionary of Food Science. (2006). Seoul. Kwang Il Cultural History, p. 40, Ham Mi Young. (2007). A Study on the Effect of Hair Cleaner Containing Collagen Derivatives. Korean Journal of Hair Dermatology, 3 (2), 85-96 Hwang Ji Young. (2015). Effects of cereal enzyme food and collagen intake on scalp and hair of middle aged women. Dissertation of Ph.D. in Konkuk University Graduate School. p. 7, p. 44, p. 88, Hwang Ji Young, Kang Sang Mo. (2014). Effect of Enzyme Food Intake on Scalp Hair of Middle - Aged Women in 40-60 Years. Korean Journal of Aesthetic Science, 20 (5), 778-790 Hwang Ji Young, Kim Byung Gon, Kang Sang Mo. (2014). Effects of Combination of Collagen and Enzyme on the scalp hair of middle - aged women aged 40-60. Korean Journal of Aesthetic Medicine, 21 (2), 250-262 Healing hair care institute. Hair care art. (2002). Seoul, Hyunmosa, p. 43 Joongang Ilbo http://news.joins.com/article/17091103 (2015.02.04.) Chosun Ilbo http://health.chosun.com/site/data/html_dir/2015/12/22/2015122201915.html (2015.12.23.) Arene, Irene MB. (1993). Quick refernce for maternity and gynecological Nursing. Mosby Elsevier. Health Science, 1, 93 Gandelman M. (1995). Eyebrow and Eyelash Transplantation. In Unger WP, Hair transplantation 3th ed, New York, Marcel Dkker INC, 294 Hartman DR, Fougere W, King KW. (1967). Diameter and amino acid changes in hair of Negro children with protein-calorie malnutrition. Proc. Soc. Exp. Biol. Med., 123, 542-544, Holt, PR. (1991): Gastrointestinal system. changes in morphology and cell in proliferation. Aging, 3, 392-394 ,. Huh SH, Kim MH. (1997). The modern health and health food. Hongikjea press, Korea, pp. 35-36 Johnson AA, Latham MC, Roe. (1975). The use of changes in hair morphology in the assessment of protein-calorie malnutrition. J. Invest. Dermatol., 65, 311-314, Koch WH and Chedekel MR. (1987). Photochemistry and photobiology of melanogenic metabolites: formation of free radicals. Photochem. Photobiol., 46 (2), 229-238 Matin M, Nabout R, Lafuma C, Crechet F and Remy J. (1990). Fibronectin and collagen gene expression during in vitro aging of pig skin fibroblast. Exp. Cell Res., 191 (1), 8-13 Moskowitz RW. (2000). Collagen hydrolysate in bone and jointdisease. Semin Arthritis Rheum., 30, 87-88 Myers RJ and Hamilton JB. (1951). Regeneration and rate of growth in hairs in man. Ann. N. Acad. Sci., 53 (3), 562-568 Peters EM, Stieglitz MG, Liezman C, Overall RW, Nakamura M, Hagen E, Klapp EF, Arck P, Paus R. (2006). Neurotrophin Receptor-Mediated Signaling Promotes Human Hair Follicle Regression (Catagen). Am. J. Pathol., 168, 221-234 Postlethwaite AE, Seyer JM, Kang AH. (1978). Chemotactic attraction of human fibroblasts to type I, II, and III collagens and collagen-derived peptides. Proc. Natl. Acad. Sci. USA, 7 (2), 871 Russell RM. (1992). Changes in gastrointestinal function attributed to aging. AM.J. Clin. Nutr., 55, 1203-1207, Scala J, Hollies NR and Sucher KP. (1976). Effect of daily gelatin ingestion on human scalp hair. Nutrition Reports International., 13 (6), 579-5 Sims RT. (1967). "Beau's lines" in hair. Reduction of hair shaft diameter associated with illness. Br. J. Dermatol., 79, 43-49, Swatschek D, Schatton W, Kellermann J, Muller WE and Kreuter J. (2002). sponge collagen: isolation, characterization and effects on skin parameters surface-pH, moisture and sebum. Eur. J. Pharm. Biopharm., 53 (1), 107-113 Valenkevich LN. (1976). State of the exocrine function of the pancreas during human aging. Vopr. Pitan .., May-Jun (1), 11-5 Walrand, S., Chiotelli, E., Noir, F., Mwewa, S. & Lasse, T. (2008). In this study, we investigated the effect of collagen-specific amino acids on plasma lipid peroxidation and lipid peroxidation. Food Chem., 56 (17), 7790-7795. Yoo IM, Ahn ST, Kim MC (2003). Eyebrow reconstruction with single hair transplantation. J Korean Soc. Plast. Reconstr. Surg., 30, 175, Zague V. (2008). A new view about the effects of collagen hydrolysate intake on skin properties. Arch. Dermatol. Res., 300 (9), 479-483

An object of the present invention is to provide a composition for the prevention and treatment of menopausal disease which contains an enzyme food and collagen as an active ingredient.

In order to accomplish the above object, the present invention provides a pharmaceutical composition for the prevention and treatment of menopausal disease comprising an enzyme food and collagen as an active ingredient.

The present invention also provides a health functional food for the prevention and improvement of menopausal diseases containing an enzyme food and collagen as an effective ingredient.

The present invention also provides a pharmaceutical composition for eyebrow hair formation comprising an enzyme food and collagen as an active ingredient.

The present invention also provides a pharmaceutical composition for enhancing nails comprising an enzyme food and collagen as an effective ingredient.

The present invention also provides a health functional food for eyebrow hair formation comprising an enzyme food and collagen as an active ingredient.

In addition, the present invention provides a health functional food for nail strengthening comprising an enzyme food and collagen as an active ingredient.

The composition containing the enzyme food and collagen as an active ingredient of the present invention improves the digestive absorption ability due to menopausal symptoms and increases the concentration of protein in the body, thereby exhibiting significant eyebrow hair growth effect and nail strengthening effect , Especially the enzyme food alone and the group treated with collagen alone, exhibit a remarkable synergy effect, and thus can be effectively used as an effective ingredient of a composition for eyebrow hair growth or a nail strengthening composition for menopausal women.

1 is a view showing a method of measuring eyebrow length.
2 is a view showing a method of measuring eyebrow thickness.
3 is a diagram illustrating a method for measuring the number of eyebrows per unit area.
Fig. 4 is a diagram showing a method for confirming the change in brow thickness. Fig.
Fig. 5 is a view showing changes in the degree of darkness of eyebrows:
C: collagen alone group; And
EC: Enzyme food and collagen treatment group of the present invention.
FIG. 6 is a chart showing changes in the degree of eyebrows in 60s women:
EC: Enzyme food and collagen treatment group of the present invention.
Fig. 7 is a graph showing changes in the thickness of the nails before and after the diet. Fig.
Fig. 8 is a diagram showing the density change of the nails before and after the formula. Fig.

Hereinafter, the present invention will be described in detail.

The present invention provides a pharmaceutical composition for the prevention and treatment of menopausal disease comprising an enzyme food and collagen as an active ingredient.

The enzyme food refers to a cereal enzyme food obtained by culturing an edible microorganism or by extracting an enzyme-containing portion from an embryo, fruit, vegetable, or cereal, or a cereal enzyme food processed into various forms so as to be eaten as a main ingredient. Any commercially available enzyme food may be used.

In addition, the enzyme food is preferably, but not limited to, prepared as follows:

1) immersing the grain;

2) growing the immersed grains of step 1);

3) Inoculating the Aspergillus sp. Strain or Bacillus sp.

It is preferable that the cereal in step 1) is rice, barley, wheat bran and bean, and the immersion is preferably performed by immersing the cereal for 8 to 12 hours, but is not limited thereto.

The addition of the step 2) is preferably carried out for 3 to 4 hours by using steam at 100 to 130 ° C., and it is preferable that the pressure is increased for 20 to 30 minutes by using a pressure cooker, but not limited thereto.

Preferably, the strain of step 3) is pre-cultured in nutrient broth medium at 30 ° C to 40 ° C for 1 to 3 days, and the strain is Bacillus subtilis K-54 or Bacillus natto , Aspergillus oryzae (KCCM 11372) or commercially available Gram-positive bacterium is preferable, but is not limited thereto.

Preferably, the inoculation of step 3) is performed after inoculating 0.1% to 0.3% (w / w) of the pre-cultured strain to the grown cereals.

The enzyme food of the present invention contains Aspergillus oryzae are cultured to produce rice enzyme food, and soybean enzyme food is prepared by culturing Bacillus subtilis or Bacillus natto with soybean as a raw material. Then, the rice enzyme food and the soybean enzyme food are mixed at a ratio of 1: 0.5 to 2, It is preferable to mix them in a weight ratio of 1: 1.

The collagen may be fish-derived collagen, animal collagen or vegetable collagen, and fish-derived collagen may be specifically used.

The enzyme food and the collagen are preferably mixed at a weight ratio of 1: 0.5 to 2, more preferably at a weight ratio of 1: 1.

The above-mentioned menopausal disease refers to a disease that occurs when the secretion of estrogen, the female hormone, is lowered around about 50 years, and estrogen functions not only to maintain female sexual function, but also to help blood circulation, weight control and bone management. Therefore, when estrogen secretion decreases as it becomes a menopause, it causes various body changes. The main causes of the menopausal disease include osteoporosis due to lowering of estrogen secretion, diseases caused by estrogen deficiency due to other causes such as ovarian function deterioration, and the like. Non-limiting examples of the menopausal diseases include menopausal osteoporosis, facial flushing, abdominal obesity, cervical atrophy, cognitive disorders, Alzheimer's disease, blood flow disorders, hyperhidrosis and skin aging. The menopausal diseases of the present invention include eyebrow hair loss or nail ) Diseases.

In a specific example of the present invention, the inventors of the present invention found that middle-aged women aged 40 to 60 were treated with a control (Cont.), An enzyme group (E) of enzyme food diet, a collagen group of collagen ingestion (C) The length, thickness, number, degree of damage, and thickening of eyebrows were measured after dietary treatment, enzyme food alone, collagen alone, enzyme food, and collagen were fed to each group.

Specifically, in order to examine the effect of the combined use of enzyme food and collagen on the eyebrows of middle-aged women in their 40s and 60s, eyebrow length measurements taken in the studio before and after the experiment were measured using the ruler function of Photoshop (See FIG. 1), it was confirmed that the combined ingestion of the enzyme food and collagen of the present invention significantly increased the eyebrow length as compared with the control group, enzyme food alone treatment group, and collagen alone treatment group (see Table 2) .

In order to examine changes in the thickness of the eyebrows before and after the combined use of enzyme food and collagen, the present inventors measured the diameter of the eyebrows using a hair stylist on a 3.6 mm x 2.8 mm photograph taken with a hair stylist before and after the combination of enzyme food and collagen As a measurement method, the thickness was repeatedly measured five times and the average value thereof was numerically expressed (see Fig. 2). The inventive enzyme food and collagen combination group were compared with the control group, the enzyme food alone group, and the collagen alone group It was confirmed that eyebrow thickness was significantly increased (see Table 3).

In addition, in order to confirm the effect of the enzyme food and collagen combination on the number of eyebrows, the present inventors measured the number of hairs based on hair roots with a 3.6 mm x 2.8 mm photograph taken with a hair styling machine. As a result, The number of eyebrows was significantly increased in the combined group of enzyme food and collagen compared to control group, enzyme food alone group, and collagen alone group (see Table 4).

In order to confirm the effect of the enzyme food and collagen complex intake of the present invention on the eyebrow density, the absorbance analysis was performed to indirectly observe the density of eyebrows before and after the enzyme food and collagen composite intake. As a result, Showed significant increase in eyebrow density as compared with enzyme food or collagen alone treatment group and control group through synergistic action of enzyme food and collagen (see Table 5).

Further, the inventors of the present invention found that the composition of the present invention had a significant effect on eyebrow darkness compared to the enzyme food or collagen alone treatment group and the control group, as a result of examining changes in eyebrow darkness before and after consumption of enzyme food and collagen combination (See Table 6).

The inventors of the present invention found that changes in thickness and density of nails were observed in order to confirm the nail improving effect of the enzyme food and collagen composite intake. As a result, the composition of the present invention was compared with the enzyme food or collagen alone group, (See FIG. 7) and the density (see FIG. 8) of the present invention.

Therefore, the composition of the present invention shows significant increase in eyebrow hair growth effect and nail strengthening effect by improving the digestive absorption power which is lowered due to menopausal period, increasing protein concentration in the body, and especially remarkable synergistic effect compared with enzyme food alone and collagen alone treatment group (synergy effect), it can be usefully used as an active ingredient of a composition for eyebrow hair growth or a composition for nail strengthening for menopausal women.

The composition of the present invention can be administered orally or parenterally (e.g., applied or intravenously, subcutaneously, intraperitoneally), but oral administration is preferred. As the agent for parenteral administration, the external preparation such as powders, granules, tablets, capsules, sterilized aqueous solutions, liquid preparations, non-aqueous solutions, suspensions, emulsions, syrups, suppositories and aerosols, The composition may be formulated in the form of a cream, a gel, a patch, a spray, an ointment, a warning agent, a lotion, a liniment, a pasta or a cataplasm. However, the present invention is not limited thereto. The composition for topical administration may be anhydrous or water-based, depending on the clinical formulation. Examples of the suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like. Examples of suppository bases include witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin, and the like. Solid form preparations for oral administration include powders, granules, tablets, capsules, soft capsules, and the like. Examples of liquid formulations for oral use include suspensions, solutions, emulsions, syrups and aerosols. In addition to water and liquid paraffin which are commonly used simple diluents, various excipients such as wetting agents, sweeteners, fragrances and preservatives .

The composition may be prepared by incorporating at least one pharmaceutically acceptable carrier in addition to the active ingredient of the composition of the present invention for administration. The pharmaceutically acceptable carrier may be a mixture of saline, sterilized water, Ringer's solution, buffered saline, dextrose solution, maltodextrin solution, glycerol, ethanol and one or more of these components. If necessary, an antioxidant, , And other conventional additives such as a bacteriostatic agent may be added. In addition, a diluent, a dispersant, a surfactant, a binder and a lubricant may be additionally added to formulate the composition for injectable use such as an aqueous solution, a suspension or an emulsion.

The pharmaceutically acceptable additives according to the present invention are preferably contained in an amount of 0.1 to 90 parts by weight based on the composition.

The preferred dosage of the composition of the present invention varies depending on the degree of absorption of the active ingredient in the body, the age of the patient, the sex, and the degree of obesity, but can be appropriately selected by those skilled in the art. For the desired effect, however, in the case of oral administration, administration of the composition of the present invention is generally 0.4 to 0.8 g / kg per day, preferably 0.5 to 0.7 g / kg per 1 kg of body weight per day to an adult good. The administration may be carried out once a day or divided into several times. The dose is not intended to limit the scope of the invention in any way.

The composition of the present invention may contain at least one active ingredient which exhibits the same or similar functions in addition to the enzyme food and collagen of the present invention.

The present invention also provides a health functional food for the prevention and improvement of menopausal diseases containing an enzyme food and collagen as an effective ingredient.

The composition of the present invention improves digestion and absorption power due to menopausal symptoms, increases protein concentration in the body, exhibits significant eyebrow hair growth effect and nail strengthening effect, and particularly shows synergy effect, it can be usefully used as an active ingredient of health functional foods for eyebrow hair growth or health functional foods for nail strengthening for menopausal women.

When the enzyme food and collagen mixture of the present invention is used as a food or beverage additive, the enzyme food and the collagen mixture may be added directly or used together with other food or food ingredients, and suitably used according to a conventional method. The amount of the enzyme food and the amount of the collagen mixture to be mixed can be suitably determined according to the purpose of use (prevention, health or therapeutic treatment). In the case of long-term intake for health and hygiene purposes or for health control purposes, the enzyme food and collagen mixture can be taken for a long period of time because of no safety problems. There is no particular limitation on the kind of the food. Examples of foods to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, , Alcoholic beverages and vitamin complexes. When formulated into a beverage, the liquid ingredient to be added in addition to the enzyme food and the collagen mixture is not limited to the present, but may include various flavors or natural carbohydrates such as ordinary beverages as an additional ingredient. Examples of such natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose and polysaccharides such as those commonly used in dextrin and cyclodextrins, , Sorbitol, and erythritol. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention. Natural flavors such as taumarin and stevia extract (e.g., rebaudioside A and glycyrrhizin) and synthetic flavorings (e.g., saccharin, aspartame, etc.) can be used as flavors other than those described above .

In another aspect, the food composition of the present invention may be formulated into various flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate etc.), pectic acid and its salts, , Protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the food composition of the present invention may contain pulp for the production of fruit and vegetable drinks. These components may be used singly or in combination, and the proportion of such additives is generally selected in the range of 0.001 to 50 parts by weight based on the total weight of the composition.

The present invention also provides a pharmaceutical composition for eyebrow hair formation comprising an enzyme food and collagen as an active ingredient, and a health functional food.

In a specific embodiment of the present invention, the present inventors have confirmed that the enzyme food and collagen of the present invention significantly increase the length, thickness, number, density and eyebrow darkness of the eyebrows (see Tables 2 to 6)

Therefore, the enzyme food and collagen of the present invention can be effectively used as an effective ingredient of a pharmaceutical composition for eyebrow hair growth and a health functional food.

In addition, the present invention provides a pharmaceutical composition for enhancing nails comprising an enzyme food and collagen as an active ingredient.

In a specific embodiment of the present invention, the inventors have confirmed that the enzyme food and collagen of the present invention significantly increase the thickness and density of nails (see FIGS. 7 and 8)

Therefore, the enzyme food and collagen of the present invention can be effectively used as an effective ingredient of a pharmaceutical composition for nail strengthening and a health functional food.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the present invention is not limited to the following Examples and Experimental Examples.

< Example  1> Selection of experiment subjects

The present invention is directed to middle-aged women aged 40 to 60 living in Seoul and Gyeonggi-do. The subjects were women who had not undergone ovarian resection or hysterectomy, who had not received hormone therapy within the past year, and who had not received any medication or special dietary therapy for the past 6 months. Respectively. Also, the selected subjects agreed that they would not take the health supplement and vasodilating and hair loss related drugs during the experiment. After explaining the purpose and purpose of the experiment to the subjects, they received the agreement of clinical participation. The experiment period was from April, 2013 to June, 2013 for 12 weeks. A total of 48 subjects were included in the study. Twelve control subjects (12), enzyme food group (E) 12, collagen group (C) 12, enzyme food and collagen combination group 12 The experiment was divided into four groups.

< Example  2> Preparation of experimental material

<2-1> Production of rice enzyme food

The enzyme food means that the edible microorganism is cultivated in the vegetable raw material to contain a large amount of the enzyme or the enzyme-containing portion is extracted from the food, or the processed food is processed to facilitate the ingestion with the main ingredient as the main ingredient (Korea Food Research Institute) Aspergillus rice as raw material oryzae were cultured to produce rice enzyme food.

Specifically, the rice was washed and immersed in water for 4 to 5 hours. Then, water was removed, and the mixture was incubated at normal pressure for 2 hours. The rice was cooled to 40 ° C and then cultured in malt extract broth medium at 35 ° C for 2 days. Aspergillus oryzae (KCCM 11372) were inoculated 0.1% to 0.3% (w / w) of rice weight. The inoculated rice was cultured for 72 hours at 30 ℃ in an incubator, dried and then pulverized to prepare rice enzyme food.

<2-2> Production of soybean enzyme food

The present inventors produced soybean enzyme food by culturing Bacillus subtilis or Bacillus natto with soybean as a raw material.

Specifically, in order to produce soybean enzyme food, beans were immersed in water for 10 hours at room temperature, and then were heated at 120 DEG C for 25 minutes using a pressure cooker. Then, Bacillus subtilis K-54 or Bacillus natto was preincubated in nutrient broth medium at 35 ° C for 2 days, and the pre-cultured strain was inoculated with 0.1% to 0.3% (w / w) 37 ~ 39 ° C) for 1 day. Thereafter, the soybean enzyme food was prepared by lyophilization and pulverization.

&Lt; 2-3 > Production of Enzyme Food of the Present Invention

The enzyme food of the present invention was used in the following experiment by mixing the rice enzyme food prepared in <2-1> and the soybean enzyme food prepared in <2-2> at a weight ratio of 1: 1.

<2-4> Preparation of Collagen

Collagen peptide-SP, a marine collagen peptide of the present invention, was supplied as a 3-g vacuum packaged material to facilitate the ingestion without any manufacturing process.

< Example  3> Dietary  Configuration

The subjects to be selected in Example 1 were intentionally kept in the daily food quantity and habit without changing intention, and during the total of 12 weeks in the morning and evening, E was added to the enzyme food prepared in Example <2-3> 3 g of the collagen prepared in Example <2-4>, 3 g of the enzyme preparation prepared in Examples <2-3> and <2-4>, and 3 g of collagen prepared in the above Example <2-4> , Or to be eaten with meals or water, together with the notes before the experiment, and Cont. Was set to consume the agar powder in the same manner.

The daily intake of 6 g of the enzyme food of the present invention was used as a reference. Collagen intake was set at 6 g per day on the basis of a study on collagen diet in women of menopausal age (hereinafter referred to as 2011, Han Cheol-jung, 2 times a day, 3 g each at breakfast and dinner.

< Example  4> eyebrow measurement

In the present invention, eyebrow measurements were performed before and 12 weeks after the diet. Specifically, in the same environment of measuring room temperature of 24 ~ 25 ℃ and relative humidity of 40 ~ 60%, 30 minutes after cleansing, eyebrows were measured with the same instrument and illumination, and the same person was measured from the beginning to the end to reduce the error. Eyebrow length was measured using a program after taking a photograph, and thickness and number were measured using a contact type hair styling machine. Eyebrow absorbance was measured by the methylene blue method.

<4-1> Measuring eyebrow length

Before and after the experiment, the photographs were taken in the studio using Camera Alpha 57 (SLT-A57K, Sony, Korea) and the photographs were analyzed using Photoshop CS2. The length of the eyebrows was measured by taking the eyebrows on a fixed ruler when the subject was photographed, selecting eyebrows based on the center of the eyes, and then dividing the eyebrows using tape. I measured the length of the photographed image by comparing it with the ruler length using Photoshop's ruler function. The number of eyelashes used for measuring the length was 5, and the average value was used as the length of the eyebrows.

<4-2> Eyebrow thickness and number measurement

The thickness and the number of eyebrows were measured using a pen at the center of the pupil center of the subject and the middle of the thickness of the eyebrows at the meeting of the reference horizon, and then the affected area was measured using a contact type hair diagnosis machine (Multi-cam 1000, Bando Medical, Korea) And photographed with an area of 3.6 mm × 2.8 mm with a 100 × magnification lens, and then measured using the instrument.

<4-3> Measurement of Eyebrow Damage

After using the studio and the contact type hair styling device, eyebrows of the area indicated by using the pen were sampled with three rabbits using a razor, and eyebrow density was measured. The eyebrows were cut into 5 mm from the hair follicle and then stained with 2% methylene blue reagent for 1 hour. The eyebrows were washed with distilled water, ethanol and glacial acetic acid 50: 49: 1 And then eluted for 10 minutes in 1 mL of NR desorb solution. Absorbance was measured at 660 nm using a spectrophotometer.

<4-4> Analysis of the depth of eyebrows

Photos taken in the studio were analyzed using Photoshop (Adobe, photoshop CS2). After the photos were imported into photoshop, select the part of each experiment group (E, C, EC) that had a clear change before and after the experiment with 5 mm width and 5 mm length as the actual length with the rectangular marquee tool. Copy the part and copy the new canvas I paste it into a preset (clipboard) and enlarge it to 300% by using the zoom tool (magnifying glass). The control group (Cont.) Also selected the same site as the experimental group. After checking the total number of pixels in the histogram window, click on the eyebrow hair with the magic wand tool (Tolerance 32) to find the number of pixels when the selected range matches the eyebrow shape and the pixels in the histogram window have the highest value The ratio of the area occupied by the eyebrows was calculated by dividing the total number of pixels by the number of pixels found in the back.

<4-5> Analysis of data

The eyebrow-related data collected by the present invention were analyzed using SPSS Win 20.0, ANOVA (one-way ANOVA) was performed to verify the homogeneity of the subjects, and paired t-test t test).

< Example  5> Measuring nails

<5-1> Measurement of nail thickness

The thickness of the nail was measured using a digital micrometer (Mitutoyo MDC-25PJ). In order to minimize errors in thickness measurement, the same person was measured from the beginning to the end in a controlled room with a room temperature of 20 to 21 ° C and a humidity of 50 to 66%. After 10 repeated measurements, One person representing the distant value was subtracted and all values were obtained by 12 persons per group. This measurement method was measured twice before and after dieting for 12 weeks.

<5-2> Measurement of density of nails

The density of nails was measured by methylene blue (MB) staining. The nail samples were immersed in MB 2% and maintained at 50 ° C for 10 min to adsorb MB, then placed in 5 ml of NR dissolve solution made of 49% ethanol, 1% glacial acetic acid and 50% distilled water, (OD) of the solution extracted at 660 nm was measured using a scanning electron microscope (SCINCO, NEOSYS-2000). To minimize the error in measuring the density, two nail samples per person were measured, and one person showing the farthest value from the average was subtracted and all values were obtained for each group. This measurement method was measured twice before and after dieting for 12 weeks.

<5-3> Analysis of data

All of the empirical analyzes of the nail of the present invention were tested at significance level p <0.05 and statistical processing was analyzed using SPSS for Window Version 17.0.

< Experimental Example  1> Verification of eyebrow hair state homogeneity of subjects

The results of the homology test for eyebrow length, eyebrow thickness and number, and eyebrow injuries of all subjects were performed using the method described in Example 4 above.

As a result, as shown in Table 1, since the eyebrow length, eyebrow thickness, number and absorbance of Cont., E, C and EC did not show a significant difference between groups, homogeneity was verified (p <.05) (Table 1).

< Experimental Example  2> eyebrow measurement result

The subjects of the present invention were divided into three groups according to the usual daily intake of 6 g of daily intake of collagen, based on the usual daily intake of each dietary preparation enzyme food, and 3 g each in morning and evening for 3 months The changes in eyebrows were measured before and after the experiment to investigate the effect of this multiple ingestion on the eyebrows of middle - aged women in their 40s and 60s. The measurement items were analyzed by measuring eyebrow length, eyebrow thickness, number of eyebrows, absorbance to indirectly detect eyebrow density, eye brow thickness.

<2-1> Confirmation of eyebrow length change

The length of eyebrows was 54 mm for males and 36 mm for females (Yoon IM et al., 2003). Eyebrow growth rate was 0.16 mm for males and 0.15 mm for females on 1 day (Myers & Hamilton, 1951) . On the other hand, the growth of hair is 0.34 mm for Korean women and 0.33 mm for Korean men on the 1st day (Jang, Byung Soo, Gyoung-young, 2011). Eyebrows are slower than scalp hairs, thin in length, shorter in length, and angular to the skin diagonally at an acute angle (Choi, 2007).

In the present invention, in order to examine the effect of the compound food of the subject of the experiment on the eyebrows of the middle-aged women in the 40s and 60s, a photograph for measuring the eyebrow length measured in the studio before and after the experiment was used as a ruler function of Photoshop (Fig. 1).

As shown in Table 2, when the right eyebrow and the left eyebrow were viewed together, the Cont. Increased 15.97% (p <.05) from the pre-mean 0.407 cm to the posterior 0.473 cm (p <.05) (P <.01, p <.001), respectively. The EC of the present invention increased from an average of 0.345 cm to 0.479 cm at the posterior of 0.514 cm and 0.510 cm, (P <.001), respectively. That is, it was confirmed that EC was 22.87% longer than Cont. And it was 14.39% and 4.89% longer than E and C, respectively.

In addition, when the length of both eyebrows were changed, the right eyebrow of Cont. Was increased from 16.46% to 0.485 cm from the mean of 0.415 cm, and the left eyebrow was increased from 0.400 cm to 0.460 cm posteriorly by 15.0% (P <.05). The right eyebrows of E increased 17.12% (p <.05) from the mean of 0.438 cm to 0.513 cm posteriorly and the left eyebrows increased 33.07% from 0.387 cm to 0.515 cm posteriorly (p <.01). The right eyebrows of C increased 27.81% (p <.001) from 0.474 cm to 0.478 cm, and the left eyebrows increased by 40.16% from 0.386 cm to 0.542 cm postoperatively (p <.01). The right eyebrows of the EC increased significantly (p <.001) from 39.42% (p <.001) to 0.481 cm (p <.001) , And the posterior eyebrows showed a significant increase in length, thus confirming that the posterior eyebrow length of the EC was significantly longer. On the other hand, the average increase in posterior eyebrows by 16% in Cont. Is due to the increase of temperature in the mid-April to mid-June of this experiment, which leads to smooth circulation of the eyebrows and hair growth Table 2).

<2-2> Confirmation of eyebrow thickness change

To determine the changes in the thickness of the eyebrows before and after the combined use of enzyme food and collagen, a method of measuring the eyebrow diameter using a hair stylist on a 3.6 mm × 2.8 mm photograph taken with a hair stylist before and after the combined use of enzyme food and collagen, The thickness was repeatedly measured five times, and the average value thereof was quantified (FIG. 2).

As a result, as shown in Table 3 below, when the right and left sides of the eyebrow thickness were viewed together, Cont. Increased 6.67% (p <.05) from the pre-mean 0.045 mm to the posterior 0.049 mm, and E and C There was a tendency to increase 14.81% and 22.45% (p <.01) from 0.054 mm and 0.049 mm in the pre-test to 0.062 mm and 0.061 mm in the post test, respectively. EC was significantly increased from 0.043 mm to 0.063 mm postoperatively (44.18%, p <.001), and EC was 37.51% greater than Cont. 21.73% thicker.

In addition, the right eyebrows tended to increase by 4.54% from 0.044 mm to 0.046 mm, and the left eyebrows tended to increase by 10.63% from 0.047 mm to 0.052 mm after surgery. . The right eyebrows of E showed a tendency to increase by 5.55% from 0.054 mm to 0.058 mm, and the left eyebrows increased by 24.07% from 0.054 mm to 0.067 mm (p <.01) Respectively. The right eyebrows of C increased by 26.53% from 0.049 mm preoperatively to 0.062 mm postoperatively and the left eyebrows increased by 20% from 0.050 mm to 0.060 mm postoperatively (p <.01) . EC right eyebrows increased significantly from 0.044 mm preoperatively to 0.064 mm postoperatively (p <.001) (p <.001) and the left eyebrow significantly increased from 0.043 mm to 0.061 mm postoperatively (41.86%) p <.001). On the other hand, the tendency of eyebrows to thicken in the control group is interpreted as the normal physiological mechanism that comes from rising temperature, as in eyebrow length (Table 3).

<2-3> Confirmation of changes in eyebrows per unit area

The number of eyebrows was measured in order to investigate the effects of enzyme food and collagen intake on eyebrows of middle - aged women in their 40s and 60s. The number of eyebrows was 3.6 mm × 2.8 mm photographed with a hair diagnosis machine, and the number of hairs was measured based on hair roots. The process of measuring the number of hairs was shown in FIG.

As a result, as shown in Table 4 below, when the right and left eyebrows were viewed together, Cont. Tended to increase by 8.32% from 10.45 before to 11.33 before, and 10.96, (P <.001, p <.01). The number of postmenopausal dogs increased by 57.85% and 62.43%, respectively. EC was significantly increased from 11.91 to 19.70 (p <.001). The EC was 57.08% higher than Cont. And 7.55% and 2.97% higher than E and C, respectively Respectively.

In addition, the right eyebrows tended to increase by 12.16 and 14.93%, respectively, from the pre - mean 10.58, and the left eyebrow tended to increase by 1.60% from 10.33 before to 10.50 after. The right eyebrows of E increased 71.94% (p <.001) from 10.69 to 18.38, and the left eyebrows increased 44.22% from 11.23 to 16.23 (p <.01). The right eyebrows of C increased 63.53% (p <.001) from 11.38 to 18.61, and the left eyebrows increased by 61.28% from 9.53 to 15.38. EC right eyebrows increased significantly from an average of 12.75 to 20.83 (63.37%) (p <.001), and that of the left eyebrows increased from 11.08 to 18.58 with 67.68% (p <.001) ) (Table 4).

<2-4> Confirmation of eyebrow density change

In order to confirm the effect of the enzyme food and collagen complex intake of the present invention on the eyebrow density, the absorbance analysis was performed to indirectly observe the eyebrow density before and after the enzyme food and collagen composite intake.

As a result, as shown in Table 5 below, when the right and left sides of the eyebrows were viewed together, Cont. Did not change from 0.026 before to 0.026 after, and E and C were 0.028 before and 0.028 after, respectively , 0.024 to 21.43% and 10.7% respectively. EC significantly decreased 28.57% from pre-mean 0.028 to post-0.020 (p <.001). In both eyebrow absorbance changes, the absorbance of the right eyebrows tended to decrease from 0.028 before to 0.025 after the eyebrows, while the absorbance tended to increase from 0.024 before the eyebrows to 0.027 after the left eyebrows. And did not show any increase or decrease. The right eyebrows of E showed a decrease of 19.23% and 20.69% of absorbance, respectively, from 0.026 before and 0.021 after and 0.029 after, respectively. The right eyebrows of C showed a decrease of 7.4% and 14.3%, respectively, from 0.027 before and 0.025 after, and the left eyebrows from 0.028 before and 0.024 after, respectively, but no significant decrease was observed. EC right eyebrows decreased significantly from pre-mean 0.029 to post-final 0.021 (24.13%) (p <.05). The left eyebrows showed a significant decrease of 28.57% from 0.028 to 0.019 (p <.001). In conclusion, the enzyme food and collagen combination group of the present invention significantly decreased the absorbance at both sides of the eyebrows, thus confirming that the eyebrow density was significantly increased, which is a result of the synergistic action of enzyme food and collagen (Table 5).

<2-5> Confirmation of change of eyebrow depth

The change in eyebrow denudation before and after the ingestion of the enzyme food and collagen combination was photographed in the studio, and the process is shown in FIG.

As a whole, EC eyebrows are thicker than Cont., And it can be seen that the naked eye is significantly thicker at the edge of eyebrows. In order to quantify the intensity of eyebrows, we used a method to represent the intensity of eyebrows in terms of pixel counts. However, since the eyebrows are not in a planar state but curved surfaces, especially the ends of the eyebrows are curved toward the head, There was a contrast difference on the photograph. As a result, according to the photographs, the intensity of the eyebrows was interpreted slightly differently in the program, and the result showed a little error value because it did not show a constant value. Therefore, it was found that eyebrow darkness can be constantly the same within the range of narrow range of eyebrows by trying various methods. Therefore, the head of the eyebrows is so thick that it is difficult to judge the change of the eyebrows in the naked eye, and it is easy to judge the degree of change in the degree of darkness at the 1/3 point from the end of the eyebrows. (Fig. 4b) and quantified eyebrow darkness in the following manner.

Specifically, eyebrow depth analysis was performed using the Photoshop CS2 program. First, when the eyebrows of the original photograph (Fig. 4a) were visually confirmed, a part with a clear change before and after the experiment was selected by using a rectangular marquee tool 5 × 5 mm (Fig. After copying the part, we made a new canvas (preset: clipboard) and enlarged it to 300% by using the zoom tool (Fig. 4c). After checking the total number of pixels in the histogram window (Fig. 4d), click the eyebrow hair with the magic wand tool (Tolerance 32), and the selected range matches the eyebrow shape and the pixels in the histogram window show the highest value (Fig. 4e) of the pixel is obtained. The area ratio occupied by eyebrows was calculated by dividing the value by the pixel value determined in 4d, and the degree of darkness was compared. The results are shown in Table 6 and FIG.

As shown in Fig. 5, the eyebrows of the EC were marked with arrows in the areas where the enzyme foods and the collagen foods were particularly darkened after the diet. Contrast enhancement of eyebrows was 3.68% after 3 months of ingestion of enzyme and collagen, 23.37% and 41.29% after E and C, respectively. , Respectively (p <.05). The EC eyebrow heaviness was 63.22% darker than before, and showed significant change compared to before ingestion (p <.05). EC was 59.54% higher than Cont. And 39.85% and 21.93% more than E and C, respectively.

However, there was little difference in the number of eyebrows between 7.5% and 2.97% in the number of eyebrows compared to E and C, respectively. In the eyebrows, EC was increased by 39.85% and 21.93% than E and C, respectively. This seems to be due to the different measurement sites. In other words, in this experiment, the hair growth of the eyebrows was largely affected by hair growth from the area of the eyebrows to the tip of the eyebrows of the ear, and this part was particularly different from the eyes. (Fig. 5). As shown in Fig.

<2-6> Confirmation of changes in the depth of eyebrows in women in their 60s

The change in the degree of darkness of the eyebrows was confirmed in the same manner as the above <2-5> for the women in their 60s.

As a result, as shown in FIG. 6, it was confirmed that the eyebrows actually grow or become prolonged due to the combination of enzyme food and collagen, especially in the 60s.

Specifically, the state before and after ingestion of FIG. 6 is indicated by an arrow. In the top photograph of FIG. 6, the eyebrows were grown from the eyebrows to the tail of the eyebrows, and the area between the eyebrows and the eyes was enlarged.

6 shows a change in the shape of the eyebrows after a long period of time from the brow head to the tail of the eyebrow. It was confirmed that complex absorption of enzyme food and collagen facilitated digestion and absorption, and that the eyebrows were partially enriched by smooth supply of protein source (Fig. 6).

< Experimental Example  3> Confirm nail improvement effect

<3-1> Confirmation of change of nail thickness

In the case of healthy nails, the normal nail has a thickness of 0.5-0.75 mm (Imyun, 2005; Lee, Eunyoung, 2009). Iron, the main component of hemoglobin, plays a role in generating and supplying energy from the body. (Kim, Kwang-sook et al., 2000).

In the present invention, the effect of enzyme food alone, collagen alone, enzyme food + collagen combination on the improvement of nails was measured in pre-diabetic and post-dietary nails of 40-60 years old women.

As a result, as shown in Fig. 7, the control group (p = 0.366), the enzyme food (E) group (p = 0.268), the collagen (C) group and the enzyme food + collagen p = 0.242), the homogeneity was verified. To examine the effect of each enzyme food alone or collagen alone and the combination of enzyme food + collagen on the improvement of fingernails, changes in fingernail thickness were calculated as follows: Cont. = 0.4381 ± 0.0859 mm before dieting, 0.4360 (P = 0.983) in the control group, 0.5724 ± 0.0443 mm in the control group, 0.5724 ± 0.0443 mm in the control group, and 0.72% (p = 0.034) increased to 0.6282 ± 0.0215 mm after the meal, and the EC administration group of the present invention showed a significant increase of 16.09% (p = 0.004) from 0.4679 ± 0.0420 mm before feeding to 0.5432 ± 0.0379 mm after feeding (P < 0.01).

<3-2> Confirmation of changes in density of nails

To investigate the effect of enzyme food alone or collagen alone and enzyme food + collagen combination on the improvement of nails, nail samples of pre- and post-dietary nails were stained with methylene blue (MB) The density of nails was indirectly measured.

Specifically, the methylene blue (MB) staining method is generally used for measuring the cell death upon cell culture using the property that the cell membrane is destroyed and stained when the cell is killed and the staining is not performed when the cell is alive In order to apply this method to the measurement of nail densities, the nail densities were measured by reextracting the MB solution absorbed in the nail samples after MB staining in the nail samples before and after the meal.

As a result, as shown in FIG. 8, there was a significant difference between the three groups of total cont. (P = 0.335), E administration group (p = 0.324), C administration group (p = 0.231) and EC administration group No homogeneity was verified. On the other hand, in order to examine the effects of enzyme food alone or collagen alone and enzyme food + collagen combination on the improvement of nails, (P = 0.786) increased from 0.422 ± 0.042 before dieting to 0.426 ± 0.016 after dieting, and decreased to 0.394 ± 0.058 (p = 0.050) from dietary 0.410 ± 0.049 before dieting to 0.946 C group showed a decrease of 4.63% (p = 0.047) from 0.475 ± 0.059 before feeding to 0.453 ± 0.048 after feeding. The EC administration group of the present invention showed a decrease of 7.56% (p = 0.004) from 0.463 ± 0.057 before feeding to 0.428 ± 0.037 after feeding, (P < 0.01). In other words, by indirectly measuring the density of nails by absorbance change by applying MB staining method, it was confirmed that the complex type of enzyme food + collagen group (EC) increases the density of nails by 7.56%.

Claims (12)

A pharmaceutical composition for preventing and treating eyebrow hair loss comprising rice and soybean enzyme food and collagen as active ingredients.
delete delete The method according to claim 1,
1) immersing rice and soybeans;
2) growing the immersed rice and soybeans of step 1) above;
3) Inoculating the Aspergillus spp. Or Bacillus spp. Into the above-mentioned rice and soybean and culturing the same, wherein the pharmaceutical composition is for preventing and treating eyebrow hair loss.
[Claim 2] The pharmaceutical composition according to claim 1, wherein the enzyme food and the collagen are mixed at a weight ratio of 1: 0.5 to 2: 1.
delete The pharmaceutical composition for preventing and treating eyebrow hair loss according to claim 1, wherein the composition promotes eye hair hair growth.
delete Rice, soybean enzyme food, and collagen as an active ingredient.







delete delete delete

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