KR20140120291A - Dietary composition for improving quality of skin comprising Collagen and Vinegar - Google Patents

Abstract

The present invention relates to a dietary composition for improving skin by taking a combination of collagen and vinegar. Preferably, the dietary composition is characterized by adding collagen to 45 ml of vinegar with 6-7% (W/V) acetic acid concentration and taking the mixture. Specifically, the skin is the skin of women in their teens to 60s. Further, the improvement of the skin is by an increase of a blood collagen level, by an increase of a blood albumin level and by an increase of a blood ferritin level.

Description

[0001] The present invention relates to a dietary composition for improving skin comprising Collagen and Vinegar as active ingredients,

TECHNICAL FIELD The present invention relates to a dietary composition for improving the condition of the skin, and more particularly, to a dietary composition for skin improvement comprising collagen and vinegar as an effective ingredient.

In order to investigate the effects of collagen and vinegar complex on the skin of women aged 50 to 60, we first investigated the skin problems, dietary relationships and coping strategies of women. The details are as follows.

end. Introduction

In the modern age, the development of science, the improvement of knowledge level, various information, and interest in well-being have changed the concept of existing beauty and the desire is also increasing. There is a limit to the supply of nutrients to the skin by reaching the ingredients of cosmetics. As the eating food improves the health of the intestines and the nutrients are supplied to the skin, (2008). In this study, we have investigated the effects of anti-aging ingredients on the health of the human body.

Skin is a tissue that covers the outer surface of the body. It is an organ that protects the body from physical, chemical, and external stimuli. The skin is composed of the epidermis, dermis, and subcutaneous tissue (Yoon Yeongseong, 1995). The epidermis protects the body from external stimuli, regulates body temperature, and maintains moisturizing and maintaining function. The dermis consists of fiber component and substrate component. Collagen existing in fiber component is the main protein which occupies 90% of dermal layer. To give strength and tension to the skin. The dermis determines the physical and chemical properties of the skin, and capillaries and nerves in the dermis make up the nutrients in the epidermis and are closely related to skin health and aging. In general, skin aging is known to be a major cause of aging and external factors, but as the age increases, fibroblast action and cell number decrease, resulting in decreased synthesis of fiber components, loss of moisture in skin cells, The structure is changed. In addition, the action of collagenase is increased, and the cross-linked form of collagen is decreased, thereby reducing the smoothness, moisturizing and tightening (Kim et al . , 2007; Matsumura & Ananthaswamy, 2004). Thus, aging of the skin is manifested by various symptoms such as changes in skin tone, changes in skin texture and elasticity, changes in skin thickness, enlargement of blood vessels and generation of wrinkles (Bouwstra et al . , 2002).

The skin type can be divided into dry, oily, neutral, and complex depending on the oil and moisture content of the skin surface (Kim, Byeong-hee, and Namchunhyun, 1995; Kim, Soo-jung, 2001;

Kang, Ho - Jung (1993); According to a study by Kang Ho Jeong and Ham Jung-hee (1996), the moisture holding capacity and hygroscopicity of skin varies depending on the body part. The degree of sebum production affects the skin condition and is an important factor for determining skin type. Skin roughness But also to epidermal lipids. Obata & Tagami, 1989), the highest value in 20-40 age group and the decreasing tendency after that (Obata & Tagami, 1989) Tagami, 1989; Kim, Kwang-ok and Lee, Jeong-ran, 1998). Conti et al. (1995) according to the number of pre-sale water loss of the body that is different from the measured value according to the site, and the degree of boindago other aspects and pijiryang is significantly reduced or appear differently according to the age.

Skin aging can be classified into endogenous aging that occurs naturally as the age increases, and extrinsic aging by external factors. The most representative of extrinsic aging is the photoaging that occurs due to exposure to ultraviolet rays for a long time (Joe Heung-il, 2008).

Exposure to ultraviolet light causes pigmentation, especially thickening of the stratum corneum of the epidermis (Sung Su Kwang and Tadashi Ohchun, 1997). Melanin acts as a defense against ultraviolet rays, but abnormal melanin overproduction is caused by hyperpigmentation such as staining (Kim, Jin-hwan, et al., 1994). Pigmentation depends on the amount of irradiation, the duration of the irradiation, and the degree of basic melanin pigmentation in the skin before irradiation. In addition, the degree of erythema depends on the ultraviolet rays to be irradiated. In addition, when the ultraviolet ray is stronger, it is not only erythema but also pain, swelling and blistering. Also, Chung et al . (2001) reported that chronic exposure to ultraviolet light resulted in decreased moisture and wrinkles, resulting in skin morphology and functional deformation.

Diet and aging are known to be closely related. It has been reported that eating habits have a great influence on the progress of degenerative diseases associated with aging (Son, Sook Mi, et al., 1996), aging is associated with weakening of physical and physiological functions such as loss of taste and appetite, weakening of mastication function and digestive function, (Morley et al., 1994; Morgan et al ., 1994; Morley et al ., 1994). al . , 1986). Decreased appetite and diminished digestion result in reduced protein digestion rates leading to protein energy malnutrition (PEM) (Exton-smith, 1980).

Pepsin, a protein digesting enzyme, has the highest activity in gastric acid at pH 2. Lack of stomach acid causes difficult digestion by making protein decomposition difficult, and this phenomenon becomes worse with age. Drinking a little lemon juice or water vinegar stimulates gastric mucosal cells to produce a large amount of hydrochloric acid, promoting gastric acid secretion and promoting digestion (Klaus, 1999). Ostman et al . (2005) reported that lowering blood glucose and insulin in vinegar supplementation diet and increasing digestion rate from above.

* There are a lot of researches on skin problems, but there is not much research on the relationship between age and diet.

The purpose of this study was to investigate the skin problems, skin problems, and diet and digestion of women.

I. Research subjects and methods

1. Subject and Period

The purpose of this study was to investigate the skin problems of women, what skin problems they are interested in, and whether they are related to diet and digestion. Survey participants were from 20s to 60s in Seoul, Gyeonggi, and Daejeon. The survey was conducted from January to April 2009. Of the total 450 copies of the distribution questionnaire, 430 copies were collected and the recovery rate was 96%. Only 400 copies of the questionnaire were used.

2. Research contents

The questionnaire consisted of 10 items of general characteristics, 10 items of dietary and nutritional status, 4 items of lifestyle, 7 items of facial skin condition, 5 items of neck skin condition, 5 items of response according to skin condition, 9 items of skin affection and digestibility degree by age A total of 50 items were constructed.

3. Data processing and analysis methods

The statistical data of this study were analyzed with significance level p <0.05 and analyzed by one way ANOVA. Statistical analysis was performed using SPSS for window version 17.0 and the results were analyzed according to the purpose of the study.

All. Results and Discussion

1. General characteristics of the subject

In order to accomplish the purpose of this study, a total of 400 questionnaires were analyzed and their general characteristics are shown in Table 1. 25.5% of the survey respondents had the largest number of 50, the least in the 30s, 24.0%, 20.0%, 17.5%, and 13.0%, respectively. The highest level of education was professional college graduates (46.7%), high school graduates (23.2%), college graduates (13.2%), middle school graduates (9.9%) and graduates (7.4%). Seoul was the most resident with 51.3%, followed by Gyeonggi 41.7%, Incheon 2.8%, Daejeon 1.8% and other regions 2.5%. Religion was the highest with 40.5% Christianity, 38.2% non-Christian, 11.1% Catholic, and 10.3% Buddhism. The subjects were occupied by 36.5% of workers, 28.1% of full - time housewives, 25.8% of professionals, and 5.3% and 4.3% respectively. The average monthly income for the month was 29.5%, 100 million won, 27.8% for less than 1 million won, 21.8% for 200-3 million won, 13.0% for 300-4 million won, and 7.9% for over 4 million won. The marriage rate was the highest at 58.4%, married at 38.2%, widowed and divorced at 3.8% and 0.5%, respectively. The number of childbirth was 2, 48.3%, followed by 25.8%, 15.4%, 9.7% and 0.7%, respectively. The most common nutritional status of the growing season was 48.2%, followed by good 35.1% and good 8.3%, respectively. Table 1 below shows general characteristics of the subjects to be surveyed.

Variable Number % Age 20s 80 20.0 30s 96 24.0 40s 70 17.5 50s 102 25.5 60s 52 13.0 Education level ≤Elementary school 29 7.2 ≤ Middle school 39 9.7 ≤High school 93 23.25 ≤College 187 46.7 ≥University 52 13.0 Residential area Seoul 20.3 50.7 Gyeonggi 165 41.2 Incheon 11 2.7 Daejeon 7 1.7 Others 14 3.5
Religion
Irreligion 152 38 Buddhism 41 10.2 Christianity 161 40.2 Catholicism 44 11 Others 2 0.5 Employment status Housewife 111 27.7 Teacher 102 25.5 Salesperson 17 4.2 Office worker 144 36 Others 26 6.5 Income <1 million won 131 32.7 1-2 million won 128 32 2 ~ 3 million won 72 18 3 ~ 4 million won 43 10.7 ≥4 million won 26 6.5 Marital
status Single 150 37.5 Married 229 57.2 Bereaved 15 3.7 Divorced 2 0.5 Limited divorced 4 One Wedding period <10 years 55 (250) 22 10-15 years 45 (250) 18 16 to 20 years 16 (250) 6.4 21-25 years 27 (250) 10.8 ≥26 years 107 (250) 42.8
Children
Have no 129 32.2 One 69 17.2 Two 174 43.5 Three 26 6.5 Four more 2 0.5 Nutrition
status
in youth Very good 33 8.2 Good 139 34.7 Normal 191 47.7 Bad 33 8.2 Very bad 4 One

2. Survey on dietary and nutritional status

A survey of the subjects' dietary habits and nutritional status is shown in the table below. Regular eating was 81.5%, more than half of them were regular (51.2%) and regular (30.3%). Protein intake per day was 41.7%, which was similar to the recommended daily dose, and 43.5% of the daily protein intake was more than half. The daily intake of carbohydrate was similar to the recommended daily dose (44.2%) or more than half of the daily recommended amount (32%). Daily milk intake was 58.7% for 100 mL and 33 mL for 200 mL. Breads were the most common foods (33.2%), followed by meat (26.7%), fish (24%), instant (12.5%) and others (3.5%). The most frequently consumed meats and recipes were 57.7%, almost daily, 31%, 9.5% and 1.7%, respectively. 31.7% of the cases were eating occasionally, and most of them did not eat (29.5%) or eat nothing at all (24.5%). 51.5% of them consumed health supplements or nutrients almost daily, 31.7% occasionally, 12.2% rarely eat them, and 4.5% never eat them. 52.7% of the students drank coffee almost daily, 26% occasionally drink, 12.2% drink less, and 8% drink none at all. 61.2% of them drink occasionally, 26.7% have almost no drink, 6.7% drink almost everyday, and 5.2% do not drink at all. The following table summarizes the dietary life and nutritive condition of the questionnaire.

3. Survey on lifestyle

The survey on the lifestyle of the subjects is shown in the table below. The most frequent sleeping time was 7-8 hours (58.7%), followed by 5-6 hours (24%), 9 hours (12%) and 3-4 hours (5.2%). 44.2% of them did not exercise at all, 34% occasionally, 12.5% more than 4-5 times a week, 7.5% a week 2-3 times a week and 1.7% a week. The rate of bowel habits was 41% at 2 days, 22% at 3 days, 18% at almost every day, 12.5% at 5 days and 6.5% at 6 days. 51.2% of them received the most stress, 29.5% received more, 11.5% received less, 5.7% received very much, and 2% received no. The following table summarizes the general lifestyle of the subject.

4. Investigation of facial skin condition

A survey of the facial skin condition of the subjects is shown in the following table. Skin type showed the most complexity (33.2%), dryness (28%), neutrality (19.7%), sensitivity (10.2%) and intelligence (8.7%). Resilience was the most common (37%), with 34.5% saying it was a little lacking, 17.5% saying it was somewhat resilient, and 7% and 4% respectively very lacking and very resilient. 54% of the respondents said that they had a lot of wrinkles, and 23.5% answered that they had a little wrinkles, 13% said they had a lot of wrinkles, and 5% and 4.5% respectively. Of the respondents, 43.5% answered that they answered "moderate" or "freckles", and 27.5% answered that they had little, 14.2% replied that there were many, 10.5% 4.2% answered that they are very much. 50.7% of the respondents answered that it is common, and 25.7%, 21.2%, and 2.2% of them are slightly red, no, and very red respectively. 46.7% of the respondents answered that the moisture was slightly dry, 30.5% answered that they were normal, 13.7% answered that they were slightly moist, and 5.7% answered that they were very moist and very dry. %, 3.2%. 33.5% of the respondents answered that they had normal sebaceous glands, and 29.5% answered that they were slightly bundled, and 24.5% answered that they were slightly deficient. 7% and 5.7%, respectively. The following table summarizes the facial skin condition of the subject.

5. Investigation of neck skin condition

A survey of the neck skin condition of the subjects is shown in the following table. Thirty-two percent of the respondents said that their skin tone was the most common, and 31.5% answered that it was slightly darker, 18.5% slightly white, and 12.5% said it was very dark. One person was 4.2%. 33.5% of the respondents answered that they had a somewhat lack of neck elasticity, and 25.5% answered that they were normal, 17.5% said they were very scarce, and 14.1% answered that they were somewhat resilient and very resilient. %, And 9.5% respectively. 33% of the respondents said that they had a lot of neck wrinkles, 31.5% answered that they were normal, 20% answered that they were very many, and 14.7% answered that they had no, and 0.7 %. 39.2% of the respondents answered that they had a lot of throat pigmentation, and 31.5% answered that it was normal, and 12.5% said that they were very much. %. 44.7% of the respondents answered that the erythema was normal, and 33.5%, 21%, and 0.7% were slightly red, no, and very red, respectively. The following table summarizes the condition of the neck skin of the subject.

6. Survey on the treatment of skin condition

A survey of the respondents' responses according to their skin condition is shown in the table below. 32.2% of respondents were using home care due to their face or neck skin condition, 25.2% using diet, 17.5% using nothing, 16.7% using skin care room, receiving hospital treatment 8.2% of the cases. 92.2% answered that they did not have previous experience of collagen ingestion, and 31.7% answered they had experience. Among the 31 patients, 32.2% of collagen producers received collagen, followed by media, newspapers and magazines (25.8%, 22.5%, 9.68%). 93.7% of the respondents said that they did not have vinegar intake for skin improvement, and 6.2% said they had experience. Among the 25 people, 60% of the videotapes were consumed by internet, newspapers, etc., 20%, 16%, and 4% of recommendation, The following table summarizes the subjects of the skin treatment for the questionnaire.

7. Survey on skin concern and digestion by age

The results of the questionnaire survey were compared with the average score of 5 points for each question. The results are shown in the table below. In the question "The most interested area of skin problem is resilience," the 40s in the 40s were 3.2 points less than the 3.4s in their 30s. In the question "The most interesting area of the skin problem is wrinkles" Respectively. In the question "The most interesting area of skin problem is pigmentation", the 40s and 50s were 3.5 points. In the question "The most interesting area of skin problem is skin dryness", it was 2.2 in 30s and less than 2.5 in 20s. In all four items except for the age group mentioned above, the score of each item increased with age. This means that as you get older, elasticity, wrinkles, pigmentation, skin dryness, and erythema are all getting worse. However, the item "Skin oil (acne) is the most interesting area of the skin problem" decreased with age. This means that as you get older, you lose a lot of milk. (P = 0.004), "the most interesting area of skin problems is wrinkles" (p = 0.000), "the most interesting area of skin problems is pigmentation" (p = 0.004). The most interesting area of skin problem is skin oil (p = 0.000). The most interesting area of skin problem is skin dryness (p = 0.017) (P = 0.035), there was a significant difference in mean scores among all the items. Especially, skin wrinkles and skin oil (acne) problems showed the highest significance with p = 0.000.

p-value by Scheffe's multiple range test (the same applies below); * P < 0.05, ** p < 0.01, *** p < 0.001

The results of the questionnaire survey were compared with the average score of 5 points for each item. The results are shown in the table below. In the question "There is a problem with the digestive function," the 60s were 3.7 points higher than the 20s 2.1 points, and the digestion function was lowered with age. There was no correlation between age and carbohydrate intake, as there was no difference in scores between 3.2 and 3.4 in the 20s to 60s group. In the question "The digestive function is poorer when consuming protein (meat)," the 60s were 4.2 times higher than the 2.4s in their 20s and the protein digestion function was lowered with age. (P = 0.032), "the digestive function was decreased when the protein was ingested" (p = 0.001), and the mean score of the two items was significant. On the other hand, no significant difference was found in the question "the digestive function is poor when consuming carbohydrates" (p = 994).

* P < 0.05, ** p < 0.01, *** p < 0.001

la. Review

This study analyzed the skin problems, diet and digestion related variables in 20-60 age group. A study by Nay & Hodgkinson (2005) found that skin aging reduces skin cell turnover, reduces subcutaneous fat thickness, and reduces sebaceous glands in the sebaceous glands, thereby affecting skin barrier problems, inflammation, and moisture control Respectively. And Moschella et al . (1985) and Cunliffe (1988) reported that acne is a very common skin disorder in adolescent adolescents. According to Kimmira (2006), skin condition in adolescence is due to the effects of male hormones, This thickening is characteristic of typical oily skin and it is easy for skin diseases such as acne to be accompanied.

In this regard, it is known that skin roughness increases with increasing age (Lee et al . , 2006), whereas in contrast to older age, acne is caused by increased sebum secretion (Lee, Tae Sook, , 1991).

In this study, skin wrinkles were significantly increased with increasing age in wrinkles, and skin oil (acne) was significantly increased with decreasing age in Table 1g.

These results suggested that as the age increased, the moisture and oil decreased and the role of the skin barrier was lost. Also, it was thought that the increase of the wrinkles of the skin was caused by the reduction of intercellular lipid, ceramide.

According to Barbara (1989), dyspepsia is a group of symptoms that occurs when digestion is not properly performed, and has been used as a medical term to refer to persistent, sporadic gastrointestinal symptoms associated with upper gastrointestinal tract. According to Austic et al. (1985) and Anhongseok et al. (2002), the ingestion of high quality proteins such as collagen increases with age, and decreased blood flow due to vasoconstriction, which carries blood to the stomach, .

In this study, the results of analysis of the digestion function by age group showed that "the digestion function is problematic" in Table 1h, the digestion function was lowered due to the problem of digestion function as the age of 60s was 1.76 times higher than that of 20s. There is a problem in the digestive function when consuming (meat). "In the 60s, the digestive function was lowered due to the problem of the digestive function of the protein diet, which was 1.75 times higher than that of the 20s. However, there was no significant difference in carbohydrate (rice, bread, etc.) diet.

As a result, it was thought that as a result of aging, the chewing function deteriorated and the hard protein (meat) diet could not be properly performed, the gastrointestinal motility decreased, and the blood flow due to the contraction of blood vessels carrying the blood into the stomach decreased. . Therefore, I would like to suggest the relationship between skin problems and dietary habits to improve the skin problems of women aged 50 ~ 60.

hemp. essay

Surveys were conducted on women in their 20s and 60s living in Seoul, Gyeonggi, and Daejeon to investigate what skin problems women are interested in, what skin problems they are interested in, and whether they are related to diet and digestion.

1. General characteristics

25.5% of the survey respondents had the largest number of 50, the least in the 30s, 24.0%, 20.0%, 17.5%, and 13.0%, respectively. 59.9% of the students were college graduates or more, and 93% were residents of Seoul and Gyeonggi. The married status was the highest with 58.4% and the unmarried was 38.2%. Among the married children, 74.1% had the highest number of childbirth children, and 48.2% The good side was 35.1%.

2. Dietary and nutritional status

The subjects of the questionnaires answered that 81.5% of them were eating regularly, and more than half were regular and regular. The daily protein intake was similar to or less than the recommended daily intake, and more than half of the daily intake. The daily carbohydrate intake was about half or more of the daily intake. Bread was the most popular food (33.2%) and meat (26.7%). Health supplements and nutritional supplements were almost daily consumed by 51.5% of respondents.

3. Lifestyle

The subjects of the questionnaire were 58.7% who had the highest sleeping time of 7-8 hours and 44.2% of them did not exercise at all. Forty - one percent of bowel habits were taken once every two days, and stress was the most common (51.2%).

4. Facial skin condition

The skin type of the subjects were 33.2% in complexity and 28% in dryness. 54% answered that they had a lot of wrinkles. The highest rate of pigmentation (spots, freckles) was found in 43.5% of the respondents and 50.7% of the respondents said that it was common. 46.7% of the respondents answered that the moisture was slightly dry, and 33% of the respondents said that the degree of sebum secretion was normal.

5. Throat condition

33.2% of the respondents said that their neck skin tone was the most common, and 33.5% of the respondents said that they had a slight lack of neck elasticity. Thirty - three percent of the respondents said that they had a lot of neck wrinkles, and 39.2% of them answered that they had a lot of throat deposits, and 44.7% of them answered that they had normal redness.

6. Countermeasures

32.2% of the respondents said that home care was the most effective way of coping with their face or neck skin condition. The majority of respondents (92.2%) said that they had no experience of collagen ingestion to improve their skin. Among them, 32.2% of them had the most collagen intake. 93.7% of the respondents answered that they did not have vinegar intake for improving their skin. Among them, 60% of the vinegar intake routes were Internet and newspapers.

7. Skin care and digestion by age

(P = 0.004), "the most interesting area of skin problems is wrinkles" (p = 0.000), "the most interesting area of skin problems is pigmentation (P = 0.004). "The most interesting area of skin problems is skin oil (acne)" (p = 0.000) (P = 0.035), the most significant difference was found in the mean score, especially in the case of skin wrinkles and skin oil (pimples) at p = 0.000 .

(P = 0.032), "there was a problem with digestive function during protein ingestion" (p = 0.001), but there was a significant difference in the mean scores between the two items. "Carbohydrate (P = 994), there was no significant difference between the two groups.

Skin protects the body from external intrusion, and plays an important role in maintaining homeostasis by preserving moisture and temperature. However, skin is always exposed to a variety of dangerous environmental factors. Other risk factors include ultraviolet (UV), free radicals, toxic and allergenic substances, and physical stimuli. In addition, inflammation, immunosuppression, imbalance of epidermal homeostasis and other skin disorders can also cause skin damage Fuchs et al . , 1989; Scharffetter-Kochanek et al . , 2000). In particular, if the skin is continuously exposed to sunlight or UV, changes in skin composition (Kligman, 1969; Ulitto et al . , 1989; Taylor et al . , 1990) and immediate damage to epidermal tissue (Epstein, 1983).

Aging is a functional, structural, and biochemical change that occurs throughout cells and throughout the body's tissues (Gilchrest, 1990). The human skin is characterized by intrinsic aging caused by a decrease in the biosynthesis of biocompatible proteins as time goes by, ultraviolet rays causing skin thinning, wrinkles increasing, pigmentation such as spots, freckles, It can be divided into photo aging (Jean, 1995). Laure &amp; Fisher (2002); According to the report of Jean (1995), the clinical characteristics of endogenous aging are relatively mild, including fine lines, dry skin, reduced elasticity, and skin changes due to photoaging are caused by fine lines and wrinkles, Irregular pigmentation in the area. Fisher et al . (TNF) -γ, nitric oxide, and interleukin, which are produced by ultraviolet rays, inhibit the synthesis of collagen in the skin and decompose collagen And increased the expression of the enzymes. These characteristic changes lead to photoaging, and they cause skin erythema, roughness, wrinkles and blackening.

The research on the improvement of skin wrinkles and problems related to aging of the skin is based on the proliferation and differentiation of the stratum corneum cells, the aging by the active oxygen, the improvement of the damage of the extra cellular matrix (ECM), the dermal-epidermal junction , And DEJ). Although prevention and management of skin problems have been mainly performed for many years (Mi Yeong, et al., 2004), recently, it has been shown that improving the health of the intestines with food and certain food ingredients can reduce the risk of skin damage and aging, Research is being conducted to find food materials (Lee et al . , 2005; Park et al . , 2008; So et al . , 2008). Recent papers (Kwon, Min-Cheol, 2007; Koyama et al ., 2006), peptides obtained from protein hydrolysates have been used as potential materials for improving wrinkles, moisturizing, elasticity and specific skin effects, among which a typical example is collagen (Moskowit, 2000; Lee , 2008).

Jerome et al . (1998) reported that collagen is a major constituent of the extracellular matrix and is a major substrate protein produced in fibroblasts of the skin. It is also an important protein that accounts for 30% of the total biomass protein weight and has a robust triple helix structure (Jerome et al ., 1998). There are 19 types of collagen found in adult skin. Type I is the most common type in 85%, type Ⅲ is in 10%, and remaining type Ⅱ and type Ⅳ are small amounts (Bailly et al., 1990). Collagen in the skin occupies 70-80% of the dermis dry weight. The main function of collagen is mechanical durability of skin, resistance of connective tissues and binding force of tissues, support of cell adhesion, induction of cell division and differentiation (Jerome et al ., 1998). According to Balin & Pratt (1989), about 65% of collagen is reduced at age 80 compared to 20 years of age in normal aging. Matin et al . (1990) reported that type I collagen mRNA expression decreased in old age, and Furth (1991) also reported a significant decrease in transcriptional activity of type I collagen mRNA in aging skin fibroblasts.

Koch & Chedekel (1987); Collagen is digested by digestive enzymes in the digestive tract and is absorbed in the form of amino acids. Collagen ingested increases the immune function, promotes cell regeneration, , Strengthen joints, promote metabolism of the skin and maintain the moisturizing effect is known to have an excellent effect on skin beauty. According to Oikarinen (1994), collagen degradation and synthesis are always repeated in the human body. As the age increases, the synthesis of collagen decreases and the synthesis of collagen degrading MMPs increases. The reduction of collagen in the skin is closely related to aging of the skin, especially since it is reduced by about 1% per year in adults (Shuster & Black, 1975) (Cui et al . 2005), and bioabsorbability of collagen ingestion as a polymer protein has become a major issue (Zague, 2008). However, according to Austic (1985) and Anhongseok et al. (2002), ingesting high-quality proteins such as collagen at the age of 10 years causes a decrease in gastrointestinal motility and contraction of the blood vessels carrying the blood to the stomach, The collagen metabolism is thought to be absorbed in the form of peptides, although the collagen is degraded by pepsin in the gastrointestinal tract, trypsin and chymotrypsin in the pancreas and absorbed into the form of amino acids.

We eat more protein than we need through food, and the stomach first secretes gastric acid to break down the constituents of food (Klaus, 2003). The gastric acidity test is an important clinicopathological finding in the diagnosis of gastric and atrophic gastritis (Shim, et al., 1996). According to Yoon et al. (1996), the changes of the stomach caused by age increase were the secretion, decrease of the motor function, progression of the mucosal atrophy, and the frequency of asthma was highest at 23.1% in the 60s. In addition, changes in gastric acidity are caused by many factors such as race, disease, and environmental factors, and in many gastrointestinal diseases, gastric acid secretion is accompanied and hypoxia is increased in the elderly (Derendorf & Vandermaelen, 2005 ).

Kawamura & Ishimori (1989) reported that both sexes showed a tendency to decline with aging, and that pepsin secretion had the same tendency as acid. Feldman et al . (1996) found that the production of gastric acid and pepsin was similar between the younger ages (18-34) and middle-aged (35-64), but in the older age (65-98 years), the production of gastric acid by stimulation decreased by 30% In particular, pepsin production has declined by almost 40% in old age. In 1984, a survey of Japanese people between the ages of 10 and 50 showed that low acidosis was increased with age, and at 50 years old, low acidosis was reported to be more than 60% (Russell et al ., 1994). Also, Barberi et al . (1991) reported that the proportion of low acidosis in the elderly was reduced in the elderly compared with the results in 1984, but the age-related increase Of the patients. In Korea, the incidence of low birth defects was 11.11% in the 10s, 11.32% in the 20s, 17.28% in the 30s, 21.37% in the 40s, 24.24% in the 50s, and 36.36% in the 60s The correlation between increased age and low acidosis was very high, and it was slightly decreased to 25% after 70 's. However, it was reported that low acidosis was significantly increased in the age group of 50 and older than the younger ones in the forties. In the United States, however, the rate of hypoallergenic illnesses is much lower, with less than 10% of elderly people having low acidosis (Arafat et al ., 1989). This phenomenon was distinctly different from that reported by Morihara (2001), who reported that the population of low-acidosis rapidly increased in proportion to age in Japanese studies, reaching almost 70% in the 60s and 70s. Therefore, since the distribution of gastric acidity varies with age, the distribution of gastric acidity may vary depending on race, environment, and dietary environment (Kang, Joo-seop, 2007).

Vinegar is a representative fermented food in Eastern and Western Asia (Food Process, 2007). Its main ingredient is acetic acid, which is an organic acid. It promotes metabolism because it helps absorption of minerals in the body and helps metabolism in body. In addition, it is involved in the TCA circuit and accelerates the decomposition of lactic acid, which is good for restoring fatigue by intense exercise (Lee, 1999). It is used as a preservative to prevent arteriosclerosis and hypertension, to remove radioactivity, and to prevent food corruption. Especially, it has been used with many foods because of promoting digestion and absorption (Choi et al., 1995; Cha, 1984). Cho et al (2010) were vivo digestibility of protein chokong immersion for 7 days in vinegar is higher than 62% in vivo digestibility saengkong protein by 84%, which in the chokong vitro And the digestibility of the protein hydrolyzed by the acid of vinegar was increased. In recent years, there has been a rapid increase in the use of natural fermented vinegar such as persimmon vinegar, which has the effect of promoting metabolism in the body along with the demand for health-oriented vinegar. In recent years, various vinegar products have been developed in Japan (Entani, 2001) because of the prevention of adult diseases such as vascular atherosclerosis and hypertension, bactericidal effect of food poisoning bacteria, cholesterol lowering effect, Nakanc (1988) & Wolin (2001) reported that proper drinking of fermented beverages represented by fruit wine and fruit vinegar is effective in preventing and improving cardiovascular diseases.

Pepsin, a protein digestive enzyme, has the highest activity in gastric acid at pH 2. Gastric acid deficiency can not digest proteins that are nutrients, causing gastrointestinal disorders, and this phenomenon becomes worse with age. By drinking a little lemon juice or vinegar in water, you can increase the amount of stomach acid. Such beverages stimulate the cells of the gastric mucosa to produce a large amount of hydrochloric acid, which increases gastric acid and improves digestion (Klaus, 1999). Ostman et al . (2005) also reported that lowering blood glucose and insulin and increasing the digestion rate from above supplemented vinegar.

Bickel et al. (1929) reported that grape vinegar dilution was effective in promoting the secretion of gastric juice by secretion of gastric juice twice as much as water (1929) After feeding a certain amount of lemon juice, grape juice, and water to the dogs, the gastric juice secretion was compared with that of the lemon juice (1930). The vinegar-containing food enhances appetite physiologically, promotes the secretion of gastric juice, and improves digestion and absorption, which can be seen as a phenomenon when you think about candles or saliva when you eat candles.

* As the age increases, the amount of stomach acid and pepsin gradually decreases. Therefore, it is considered that the digestion rate of the body is decreased even if high quality protein is consumed as food or collagen supplement diet. . Therefore, in this study, we tried to demonstrate the effect of vinegar and collagen combination on blood component changes and improvement of facial and neck skin in women aged 50-60.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In order to solve the problems of the prior art, the present invention provides a dietary composition for improving skin by incorporating collagen and vinegar.

Preferably, the dietary composition is prepared by adding 1 g to 20 g of collagen to 45 mL of vinegar having a nitric acid concentration of 6 to 7% (W / V).

Specifically, the skin may be a skin of a female between 10 and 60 years old. Further, the improvement of the skin is due to an increase in blood collagen concentration, and it can be characterized by increasing the concentration of albumin in blood, and it can be characterized by increasing the concentration of ferritin in the blood.

The purpose of this study was to investigate the effect of complex type of collagen and vinegar on blood composition and improvement of facial and neck skin in women aged 10 ~ 60. First, a questionnaire was distributed to 450 women in their 20s and 60s in order to find out what is the skin problem, how to cope with it, and how skin problems and digestion are related to each other. We collected 430 copies of the questionnaires distributed and analyzed the results of 400 copies that were answered in good faith. The results showed that skin elasticity (p = 0.004), wrinkles (p = 0.000), pigmentation (p = 0.004), skin dryness (p = 0.017) and erythema (P = 0.000), and the difference in skin oil (p = 0.000). In addition, the digestive function was decreased with age, especially when the protein was dietary. Based on the above questionnaire, we examined the effect of improving collagen and vinegar digestion on digestion function in women aged 50 ~ 60 years. A total of 60 subjects were included in the study. A total of 15 experimental groups were selected for each group. The control group (Cont) with the general characteristics similar to those of the other experimental groups was selected Respectively. Collagen group was fed a total of 6 g of collagen per day and the vinegar experimental group was fed a total of 45 mL of vinegar for one day. The collagen + vinegar group (C + V) was fed with collagen and vinegar . The subjects' general characteristics and eating habits were investigated through questionnaires. As a result, there was no significant difference between pre and post dietary groups. Blood indicators include serum collagen, albumin, uric acid, ferritin as a hematopoietic factor, total iron binding capacity (TIBC), unsaturated iron binding capacity , UIBC), and skin roughness, skin color, and melanin and erythema levels were measured to examine changes in facial and neck skin, and the effects of the combination of collagen and vinegar were compared and analyzed. As a result of comparing the changes of blood components, collagen in blood was 2.4 times (p <0.01) higher than that of collagen + collagen in collagen + vinegar group, and 1.9 times in albumin and 2.9 times in ferritin (P <0.001), respectively. The skin roughness and the skin color of the collagen + vinegar group were 18.01% (p = 0.099) and 8.44% (p = 0.672), respectively. Analysis of the changes in facial melanin showed that the forehead area decreased 2.9-fold (p = 0.074), 1.1-fold decrease (p = 0.073) in the left eye, (P = 0.962), and the right ball and jaw were 1.5 times (p = 0.07), respectively, lower than the decrease of melanin level of vinegar in the collagen + vinegar group, 0.982) and 1.13 times (p = 0.792), respectively. As a result of analyzing the amount of facial erythema, the forehead area showed a 1.3-fold decrease (p = 0.916) in the amount of collagen + erythrocyte decrease in the collagen group, (P = 0.358). The right side was decreased by 1.3 times (p = 0.985), the left side was decreased by 1.3 times (P = 0.660), which is 1.2 times less than the decreasing amount of erythema. In skin collagen + vinegar group, skin roughness was 19.7% (p = 0.989) and skin color was 4.6% (p = 0.672). There was no significant difference in the amount of melanin in the neck, but the central part of the neck decreased 1.3 times (p = 0.950) and 1.1 times in the left neck side compared with the decrease in melanin levels of collagen + vinegar group = 0.793), the right side of the neck was decreased by 1.3 times (p = 0.727), and the central part of the neck was decreased by 1.3 times (p = 0.998). (P = 0.968) in the collagen + vinegar group and 1.04 fold (p = 0.948) in the left throat area compared to the decrease in melanin levels in the collagen group The area of the right side of the neck decreased 1.2 times (p = 0.932), and the center of the neck was 1.1 times (p = 0.963). These results suggest that collagen and vinegar complexes affect blood collagen and protein levels more than single diets, respectively. After the experiment, all the measurement sites of the experimental group showed that 10 ~ 60 face, neck skin color, melanin In all research tools such as index and erythema index, it was found that facial and neck skin color improvement was effective by relieving roughness, pigmentation and erythema. The results of comparison between the experimental groups showed that collagen and vinegar complex It was confirmed that it was more effective than diet. The purpose of this study was to measure 9 different indicators including blood roughness, skin color, melanin index, and erythema index of blood, facial and neck skin using collagen and vinegar, respectively, and the combination of collagen and vinegar , And neck skin. These results suggest that vinegar with no clinical results can be used as a good evaluation index like clinical analysis by using a complex diet of collagen and vinegar to improve the absorption of protein and improve the facial and neck skin.

Figure 1 relates to the serum collagen levels of the before and after experiments (* p &lt; 0.05)
Figure 2 relates to serum albumin levels of the before and after experiments (* p &lt; 0.05, ** p &lt; 0.001)
Figure 3 relates to the serum uric acid levels of the before and after experiments (* p &lt; 0.05)
Figure 4 shows the serum ferritin levels of the before and after experiments. (* P &lt; 0.001)
Figure 5 relates to Serum UIBC levels of the before and after experiment.
Figure 6 relates to the serum TIBC levels of the before and after experiments.
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01, *** p &lt; 0.001)
FIG. 13 relates to comparison of the average amount of skin roughness in the all group.
(* P &lt; 0.01, ** p &lt; 0.001)
15 shows the comparison with the average of the amount of SCE a * in the group before and after experiment. (* P &lt; 0.001)
(* P &lt; 0.01, ** p &lt; 0.001) for the group before and after experiment.
Figure 17 relates to comparison of the average amount of skin color in the all group.
Figure 18 relates to comparison of the changes in measurement parts in melanin before and after experiment. (* significant different from group, p <0.01; ** significant different from group, p <0.001.)
Figure 19 relates to comparison with the changes in MI in the all group (* p <0.05, ** p <0.001)
(* P &lt; 0.01, ** p &lt; 0.001) &lt; / RTI &gt;
(* P &lt; 0.05, ** p &lt; 0.01, *** p &lt; 0.001)
(* P &lt; 0.05) &lt; tb &gt;&lt; SEP &gt;
23 shows the comparison of the roughness changes of the skin on the left and the neck before and after experiment (* p &lt; 0.05)
Figure 24 relates to comparison of the roughness changes of the skin in the right and left neck groups before and after experiment.
(* P &lt; 0.05, ** p &lt; 0.01) &lt; / RTI &gt;
FIG. 26 relates to comparison of the average amount of neck skin roughness in the all group.
27 shows the comparison with the average amount of SCE L * in the group before and after experiment (* p &lt; 0.05)
FIG. 28 relates to comparison of the average amount of SCE a * in the group before and after experiment.
Figure 29 relates to comparison with the average amount of SCE b * in the group before and after experiment.
30 shows a comparison with the average amount of neck skin color in the all group.
Figure 31 relates to Comparison of the changes of measurement parts in melanin before and after experiment.
Figure 32 relates to comparison of the changes in MI in the all group (* was significant different from group, p &lt; 0.05)
Figure 33 relates to Comparison with the changes of measurement parts before and after experiment.
Figure 34 relates to Comparison with the changes of EI in the all group.

The present invention relates to a dietary composition for enhancing skin by combining collagen and vinegar. Preferably, the dietary composition is prepared by adding 1 g to 20 g of collagen to 45 mL of vinegar having a nitric acid concentration of 6 to 7% (W / V).

Specifically, the skin may be a skin of a female between 10 and 60 years old. Further, the improvement of the skin is due to an increase in blood collagen concentration, and it can be characterized by increasing the concentration of albumin in blood, and it can be characterized by increasing the concentration of ferritin in the blood.

Hereinafter, the present invention will be described in detail with reference to the drawings.

end. Materials and Methods

1. Subject and Period

After the preliminary test (14 subjects, 12 weeks), the study was conducted for a total of 12 weeks from June 2009 to September 2009. The subjects who participated in this study were 60 women in their 50s and 60s living in Seoul and Gyeonggi province. They did not receive any disease treatment and did not take any medication or special diet within the last 6 months. Those who did not take health supplements and other medicines and who agreed not to receive wrinkle reduction or skin care were selected.

A total of 60 participants were divided into three groups; collagen group (C), collagen + vinegar group (C), vinegar group (V) + V) were selected for each group, and their age was distributed evenly. A control group (Cont) with general characteristics similar to the other experimental groups was selected. All subjects were informed about the purpose, content, background, and observations of the experiment, and agreed to participate in the study for 12 weeks and had written consent to thoroughly implement the supplemental diet.

2. Experimental material

2.1. Collagen diet

The collagen used in this experiment was directly imported from Deutsche Gelatine Fabriken St of Germany as shown in Appendix 4, and it was packaged in a single 2-g batch of K pharmaceutical in Korea. From June 2009 to September 2009, a total of 6 g of collagen was given daily to the collagen experiment group three times a day for three times a day for a total of 12 weeks.

2.2. Vinegar diet

The vinegar used in this experiment was omeprazole rice vinegar marketed commercially, and the vinegar experimental group was required to consume 45 mL of vinegar in total of 15 mL each day three times a day for 12 weeks from June 2009 to September 2009 .

2.3. Collagen and vinegar diet

Collagen and vinegar diet were used for the above conditions. Collagen and vinegar were given to the experimental group from June 2009 to September 2009 for a total of 12 weeks three times a day three times a day. Total 6 g of collagen and 15 mL of total 45 mL Of the vinegar.

3. Measurement of blood components

For the blood test, they were fasted from 9 pm on the day before the test. Between 8 and 10 am on the day of the fasting, a nurse was called at Seoul K University and blood samples were collected using a vacuum blood vessel at 6 mL. Blood was collected by centrifugation at 3,000 rpm for 5 minutes in SST (serum separating tube) treated with silica particles (coagulation promoter), and then stored at 2-8 ° C for overnight. . This measurement method was measured twice before eating and after eating for 12 weeks.

3.1. Collagen measurement

Collagen analysis of blood was performed using latex agglutination immunoassay (Korea Clinical Chemistry Research Association, 2005) which measures antigen antibody reaction using latex particles.

3.2. Measurement of albumin and uric acid

Analysis of serum albumin and uric acid, excluding collagen, was analyzed by BCG-Donmas method and uricase colorimetry method (Korea Clinical Chemistry Research Association, 2005). Albumin concentration was measured by ADVIA (Bayer, USA) using a measurement kit (Bayer, USA). The concentration of uric acid was analyzed by ADVIA 1650 (Bayer, Japan) using a measuring kit (Bayer, USA).

3.3. Measurement of hematopoietic factor

Serum iron was assayed by Guanidine method, ferritin by CLIA (Chemiluminescence Immunoassay) (Korea Clinical Chemistry Research Association, 2005) and TIBC by Fe + UIBC method (Korea Clinical Chemistry Research Association, 2005). The concentration of ferritin was measured with Advia center (Bayer, USA) using a measuring kit (Bayer, USA). The UIBC measurements were analyzed with Integra (Roche, Germany) using a kit for measurement (Roche, Germany). TIBC measurements were analyzed with Integra (Roche, Germany) using a kit for measurement (Roche, Germany).

4. Survey of food intake

For the dietary intake of the subjects, a 3-meal diet before the experiment was prepared based on the 24-hour round-the-clock method, and the dietary intake questionnaire was prepared on the 3rd day of the last week of the experiment (2 days on weekdays and 1 weekends) (Table) and photos (food schedules) for each group of food items, and a table of daily meals using the WHO recommended daily dose of calories and other weight . Each nutrient intake was analyzed by inputting it into CAN Pro 3.0 (Computer Aided Nutritional Analysis Program for Professionals ver. 3.0, 2006).

5. Face skin measurement

5.1. Facial wrinkle measurement

Measuring wrinkles Skin visiometer (SV600) (Courage + Khazaka electronic GmbH, Cologne, Germany) used in the clinical trial before and to produce a replica (replica) by measuring, after each was analyzed roughness of the skin (Lee et al . , 2004; Fischer et al . , 1999; De pa et al . , 2000), the same person was measured from beginning to end to minimize error. The principle of measurement of the SV600 is that the skin wrinkle form obtained from a blue silicone replica is inserted into a standard cartridge and a specific light source is passed through so that the absorption rate of the light source regenerated by the negative skin according to the thickness of the replica is detected by a video sensor CCD camera The user can select a specific area on the screen to know the depth and shape of the wrinkles. In this study, "Energy", "Variance", "Contrast" and average wrinkle height (R1-R5) were analyzed.

"Energy" is indicated by NRJ. "Energy" is high, meaning that uneven skin condition improves certain skin condensation, and younger and more elastic skin is higher.

"Variance" is expressed as VAR, which means the tone of the skin resolution due to the difference in the pixel values of the adjacent adjacent skin images, so that the actual pixel values are compared with the average value. High roughness skin conditions increase the VAR value. The lower the value, the more the skin texture keeps a soft tone.

"Contrast" is represented by CONT, and the adjacent pixels in the image are calculated by subtracting the difference between the gray levels. The higher the value of "Contrast" is, the higher the difference between the two neighboring values. The lower the value of "Contrast", the better.

If the skin roughness parameter is selected horizontally, vertically or circularly on the screen, the roughness factors are calculated by R1 / R5 in one second by the microprocessor. In this study, we analyzed the average wrinkle height (MR1 ~ MR5) of horizontal and vertical lines to examine the degree of wrinkles in detail.

R1 (skin roughness) is a value indicating the difference between the highest peak value and the lowest bone value within the selected image.

R2 (average roughness) is the highest value among R1 values of image segments divided into five equal lengths.

The maximum roughness (R 3) is an average value of R 1 values of each image segment divided into five equal lengths.

R4 (smoothness dept) is the difference between the peak value and the center line when the line is drawn up to the peak.

R5 (arithmetic average roughness) is the average roughness, which is the median standard deviation of the reference profile for R4.

Therefore, the younger and more resilient skin, the lower the average wrinkle height (MR1 ~ MR5) of horizontal and vertical lines.

The wrinkles were measured in a room with a temperature of 20 to 25 ° C and a humidity of 45 to 50%. The subjects were allowed to wash for 30 minutes and then made a replica. When replica is prepared, fine air is removed with a vacuum sound pressure pump so that fine air is not mixed, and liquid silicone prepared within 20 seconds is measured at the measurement site (middle point, left eye margin (2 cm from the left eye tail) (1.5 cm from the left nostril), right limb (1.5 cm from the right nostril), and then stuck for 5 min. After attaching to the paper frame, the depth of the wrinkles was analyzed with SV600 . In order to reduce the range of error, the mean value was recorded and the same person was measured from the beginning to the end. The measurement method was measured twice before and after dieting for 12 weeks.

* 5.2. Measurement of melanin index and erythema index

The melanin index (MI) and erythema index (EI) of the skin were measured before and after clinical experiment using Mexameter MX 18 (courage + khazaka electronic GmbH, cologne, germany). The subjects were asked to take a rest for 30 minutes, and then they were allowed to sit on the forehead (3 cm above the midpoint) The left eye (2 cm from the left eye tail), the right eye (2 cm from the right eye tail), the left ball (3 cm from the left cobol), the right ball (3 cm from the right cobol), the jaw 1.5 cm below the center)) were measured. To reduce the range of error, three measurements were made and the mean value was recorded. The same subjects were measured from the beginning to the end. The measurement method was measured twice before and after dieting for 12 weeks.

5.3. Skin color measurement

The SCE a * value indicating the lightness of the skin color, the SCE a * value indicating the redness, and the SCE b * indicating the yellowness. The chroma meter CM-2500d, minolta Co., Japan) (Wei et al . , 2007; Ambroisine et al ., 2007; Kim et al . , 2005) were measured. The subjects were asked to take a rest for 30 minutes, and then they were allowed to sit on the forehead (3 cm above the midpoint) The left eye (2 cm from the left eye tail), the right eye (2 cm from the right eye tail), the left ball (3 cm from the left nostril), the right ball (3 cm from the right nostril) 1.5 cm below the center of the lower lip)) were measured. To reduce the range of error, three measurements were made and the mean value was recorded. The same subjects were measured from the beginning to the end. The measurement method was measured twice before and after dieting for 12 weeks.

5.4. Satisfaction test after experiment

The questionnaire consisted of 45 participants (collagen group, vinegar group, collagen + vinegar group) participated in the experiment. The total score of this test was 7 and the satisfaction was scored as 5 out of 10 points.

6. Neck skin measurement

6.1. Neck wrinkle measurement

(5 cm above the neck of the anterior neck), the left neck (8 cm by the middle of the front neck), the neck of the anterior neck 8 cm from the center)) were measured.

6.2. Measure melanin index and erythema index

Before and after the clinical experiment using Mexameter MX 18, the measurement area (center of the anterior neck (5 cm above cholinocerebellum), left neck (8 cm near the center of the front neck), right neck 8 cm posterior to the middle of the neck, and 5 cm distal to the posterior cervical vertebra).

6.3. Neck color measurement

The SCE L * value indicating the lightness of the neck skin, the SCE a * value indicating the redness, and the SCE b * indicating the yellowness are used to represent the color of the skin color. (5 cm above the neck of the anterior neck), the left neck (8 cm by the center of the front neck), the right neck (8 cm by the center of the front neck) , And the center of the back (5 cm above the seventh cervical vertebra)).

6.4. Satisfaction test after experiment

The questionnaire consisted of 45 participants (collagen group, vinegar group, collagen + vinegar group) participated in the experiment. The total score was 6 and the satisfaction was scored as 5 points.

7. Statistical Analysis

All of the empirical analyzes conducted for this study were verified at significance level p <0.05 and one way ANOVA was performed. Statistical analysis was performed according to the purpose of the study using SPSS for Window Version 17.0.

I. Results

1. General characteristics of subjects

Table 2 shows the general characteristics of the subjects. In each group, 8 (53.3%) were in the 50s and 7 (46.6%) were in the 60s. The marital status was 0 (0%) for single marriage and 15 (100% . Except for 12 (80%) of the collagen group, 13 (86.6%) were housewives in the remaining group. The number of childbirth was 2 in the vinegar group and control group (86.6%), collagen group and collagen + vinegar 12 (80%) were in the army. Nutritional status of the vinegar group and control group were normal in 8 (53.3%) and collagen group and collagen + vinegar group in 7 (46.6%). As a result of comparing the general characteristics of the study subjects, there was no significant difference between the groups.

Variable Cont
(n = 15)
n (%) C
(n = 15)
n (%) V
(n = 15)
n (%) C + V
(n = 15)
n (%) Total
(n = 60)
n (%) Age 50-54 years 3 (20) 1 (6.6) 2 (13.3) 3 (20) 9 (15) 55-59 years 5 (33.3) 7 (46.6) 6 (40) 5 (33.3) 23 (38.3) 60-64 years 5 (33.3) 6 (40) 6 (40) 6 (40) 23 (38.3) 65-69 years 2 (13.3) 1 (6.6) 1 (6.6) 1 (6.6) 5 (8.33) Maritol
status Single - - - - - Married 14 (93.3) 14 (93.3) 13 (86.6) 14 (93.3) 55 (91.66) Bereaved 1 (6.6) 1 (6.6) - - 2 (3.3) Divorced - - 2 (13.3) 1 (6.6) 3 ((5) Job Housewife 13 (86.6) 12 (80) 13 (86.6) 13 (86.6) 51 (85) Office worker - 1 (6.6) 1 (6.6) 1 (6.6) 3 (5) Professional - - 1 (6.6) - 1 (1.6) Selfemployed 2 (13.3) 1 (6.6) - - 3 (5) Others - 1 (6.6) - 1 (6.6) 2 (3.3)
Children
Have no - - - - - One 1 (6.6) 1 (6.6) - 2 (13.3) 4 (6.6) Two 13 (86.6) 12 (80) 13 (86.6) 12 (80) 50 (83.3) Three more 1 (6.6) 2 (13.3) 2 (13.3) 1 (6.6) 6 (10) Nutrition
status
in youth Very good - - - 1 (6.6) 1 (1.6) Good 4 (26.6) 6 (40) 4 (26.6) 5 (33.3) 19 (31.6) Normal 8 (53.3) 7 (46.6) 8 (53.3) 7 (46.6) 30 (50) Bad 1 (6.6) 1 (6.6) 1 (6.6) - 3 (5) Very bad 2 (13.3) 1 (6.6) 2 (13.3) 2 (13.3) 7 (11.6)

C: collagen groups; V: vineger groups; C + V: collagen + vineger groups; Cont: control groups.

2. Comparison of meal intake

Table 3 compares the 24-hour meal diary before and after the dietary subjects. The calories consumed during the dietary period were 16% for the control, 16% for the collagen, 13% for the vinegar, 13% for the collagen + vinegar group, (P = 0.345), collagen group (p = 0.439), vinegar group (p = 0.102) and collagen + vinegar group (p = 0.234) were lower than those of control group (P = 0.132), collagen (p = 0.322), vinegar group (p = 0.576), collagen + vinegar group (p = p = 0.594). The difference between before and after dieting was not significant at 95%. There were no differences in the four groups in all the areas of fat, carbohydrate, dietary fiber Ca, P, Na, vitamin B ₁ , vitamin B ₂ , vitamin B _6, vitamin E, Fe, Zn, The difference in the 4 groups in all areas was not significant at the 95% significance level. The reason for this was that during the test period of collagen and vinegar diet, the subjects maintained normal eating habits and intake, so there was no difference between the control and experimental groups.

Group Energy ( Kcal ) Protein (g) Fat (g) Carbohydrate (g) Fiber (g) Before After Before After Before After Before After Before After Cont  (n = 15) 1593.19
± 84.04 ¹⁾ 1608.31
± 80.68 53.22
± 1.97 53.88
± 2.48 33.19
± 4.76 33.35
± 4.84 236.08 + - 14.67 244.63 + - 12.61 16.33
± 1.13 16.59
± 1.07 T-value -0.978 -1.691 -1.027 -2.037 -1.743 P-value 0.345 0.113 0.322 0.134 0.103 C (n = 15) 1594.62
± 77.39 1606.89 + - 66.01 52.89
± 1.42 53.35
± 2.12 33.52
± 4.72 33.28
± 3.78 248.44
± 13.66 253.89
± 8.27 16.46
± 1.04 16.45
± 0.96 T-value -0.796 -1.026 0.215 -1.466 0.040 P-value 0.439 0.322 0.833 0.239 0.968 V (n = 14) 1646.52
± 65.94 1690.33 + - 95.65 56.55
± 4.52 56.88
± 5.06 34.99
± 3.53 36.95
± 2.89 270.92
± 58.0 263.79
± 21.99 17.39
± 1.05 17.79
± 1.36 T-value -1.750 -0.573 -1.625 0.393 -1.401 P-value 0.102 0.576 0.127 0.721 0.183 C + V (n = 15) 1646.52
± 80.43 1668.31
± 74.57 57.22
± 6.65 57.55
± 6.08 34.32
± 4.63 33.36
± 4.84 290.75
± 43.89 321.36
± 64.40 17.73
± 1.42 18.05
± 1.17 T-value -1.243 -0.545 1.071 -1.838 -1,270 P-value 0.234 0.594 0.302 0.163 0.225

¹⁾ : Mean ± SD (Measured paired t-test within group)

3. Measurement of changes in blood components

3.1. Serum collagen concentration

Collagen has the ability to maintain skin elasticity, prevent fine lines and, in particular, increase the moisture retention of the skin (Jerome et al ., 1998). In addition, collagen is an important protein distributed in human connective tissue, which accounts for 70% of skin dermis and protects skin from external stimuli or forces (Cui et al ., 2005).

The purpose of this study was to investigate the effect of collagen and vinegar combination on 60 aged females aged 50-60 years in order to investigate the effect of collagen on skin aging. Were measured by cohesive immunoassay. Fig. 1 shows the results of measurement of changes in concentration of collagen before and after the dietary treatment of each group. The blood collagen concentration of FIG. 1 was confirmed to be homogeneous (p = 0.590) because there was no significant difference between the four groups of the control group, the collagen group, the vinegar group and the collagen + vinegar group.

The collagen concentration in the control group was 129.00 ± 23.433 ng / mL before the diet and 128.60 ± 21.480 ng / mL after the diet in order to see the effects of the combination of 60 collagen and vinegar (P = 0.788), and the vinegar group was increased from 132.4 ± 16.851 ng / mL before feeding to 133.80 ± 19.146 ng / mL after feeding (p = 0.220), but there was no significant difference. However, the collagen group increased significantly (p = 0.040) from 134.01 ± 18.252 ng / mL to 136.86 ± 20.770 ng / mL after dieting (p = 0.040), and that of collagen + vinegar group was 124.30 ± 20.336 ng / (P = 0.011) significantly (p <0.05) when compared with the control group (n = 134.61 ± 18.905 ng / mL).

3.2. Blood albumin concentration

Albumin is produced in the liver and is used as an indicator of nutritional status and inflammation because it reflects the ability of the liver to synthesize proteins and the state of the substrate used for synthesis (Merli et al . , 1978; Frisancho, 1984). Lack of blood albumin causes slowing of food transport in the stomach, decreased motility and absorption of the small intestine (Parmentier et al ., 2008; Stevens et al ., 2004). The normal blood albumin content is 3.5 to 5.0 g / dL.

In this study, serum albumin content of serum was measured by BCG-Donmas method (Korea Clinical Chemistry Research Association, 2005), and serum albumin was measured before and after dietary treatment in order to measure the effect of a combination of collagen and vinegar. . FIG. 2 shows the results of measurement of changes in the concentrations of albumin before and after dietary treatment in each group. The blood albumin concentration in FIG. 2 was not significantly different between the control group, the collagen group, the vinegar group, and the collagen + vinegar group (p = 0.063).

2, the albumin concentration in the control group was decreased from 4.36 ± 0.241 g / dL before feeding to 4.3 ± 0.226 g / dL after feeding (p = 0.082) (p = 0.082) (P = 0.183) at 4.44 ± 0.140 g / dL and 4.52 ± 0.280 g / dL after feeding, but there was no significant difference. However, in the collagen group, the increase was 4.32 ± 0.148 g / dL before feeding and 4.54 ± 0.180 g / dL after feeding (p = 0.001) g / dL and 4.68 ± 0.189 g / dL, respectively (p <0.001).

3.3. Concentration of uric acid in blood

Uric acid is an indicator of kidney disease (Lee et al ., 2008) and has recently been shown to be associated with cardiovascular disease (Leyva et al ., 1998), the clinical significance of which is increasing. The content of uric acid in the blood is in the normal range of 2.4 to 5.7 mg / dL for women.

The purpose of this study was to investigate the effects of the combination of collagen and vinegar in 60- to 60-year-old women. The uric acid content of the serum was measured by uricase colorimetry method (Korea Clinical Chemistry Research Association, 2005) Respectively. FIG. 3 shows the results of measurement of changes in concentration of uric acid before and after the dietary treatment of each group. The blood uric acid concentration in FIG. 3 was confirmed to be homogeneous (p = 0.589) because there was no significant difference between the control group, the collagen group, the vinegar group, and the collagen + vinegar group.

3, the concentration of uric acid in the control group was 4.68 ± 0.779 mg / dL before feeding and 4.68 ± 0.770 mg / dL after feeding (0.4% p = 0.589) The vinegar group showed a decrease of 4.7 ± 1.022 mg / dL in the pre-dietary 4.82 ± 1.033 mg / dL and a decrease of 3.1% (p = 0.054) in the post-dietary group, 4.5 ± 0.485 mg / dL in the collagen group and 4.36 ± 0.602 mg / 3.1% decrease (p = 0.103), but there was no significant difference. However, the collagen + vinegar group decreased significantly from 4.48 ± 0.611 mg / dL before the diet to 4.22 ± 0.514 mg / dL after the diet (5.8%, p <0.05).

3.4. Hemopoietic factor

Ferritin is a biologically active substance contained in the liver, spleen, bone marrow, etc. of mammals and can estimate 8 to 10 mg of stored iron for 1 ng / mL of serum ferritin (Burits et al ., 1994). Iron is the main protein of blood, and plays various roles such as immune system, synthesis of collagen, and detoxification in the liver (Jung, 2005). The range of normal ferritin in women is 20-70 ng / mL, UIBC is an unsaturated iron-binding ability and the normal range is 285 ~ 459 μg / dL (Burits et al., 1994), TIBC is the sum of the amount of transferrin iron binding capacity does not bind to serum iron and transferrin iron can combine to exist in the serum (Haven, 1974) in the normal range is 250~450 μg / dL Burits et al ., 1994).

The purpose of this study was to investigate the effect of collagen and vinegar combination on the serum levels of hematopoietic factor (CLIA) and Fe + UIBC (Korea Clinical Chemistry Research Association, 2005). Fig. 4 shows the results of measurement of changes in concentration of ferritin before and after the dietary treatment of each group. The blood ferritin concentration in FIG. 4 was confirmed to be homogeneous (p = 0.971) because there was no significant difference between the control group, the collagen group, the vinegar group, and the collagen + vinegar group.

4, the concentration of ferritin in the control group increased from 44.46 ± 20.881 ng / mL in the control group to 44.66 ± 22.104 ng / mL in the control group, which was 0.4% (p = 0.745), but there was no significant difference. On the other hand, the collagen group was significantly increased from 43.12 ± 18.327 ng / mL to 48.64 ± 19.388 ng / mL after dieting, and the vinegar group was significantly increased from 43.2 ± 18.370 ng / mL before dieting to 55.36 ± 19.874 ng / mL, which was significantly increased by 28.1% (p = 0.000). In the collagen + vinegar group, there was a significant increase (p <0.001) from 41.2 ± 16.266 ng / mL in the diet to 57.1 ± 27.450 ng / mL after the diet and 38.5% (p = 0.000).

FIG. 5 shows the results of measurement of concentration change of UIBC before and after the dietary test of each group. The blood UIBC concentration in FIG. 5 was not significantly different between the control group, the collagen group, the vinegar group, and the collagen + vinegar group (p = 0.999).

The concentration of UIBC in the control group was decreased from 304.86 ± 28.767 μg / dL in the control group to 302.7 ± 25.877 μg / dL in the control group (p = 0.448), and in the collagen group, (P = 0.495), and the collagen + vinegar group was 303.06 ± 59.880 μg / dL before the meal and 288.13 ± 39.304 μg / dL after the meal at the rate of 295.0 ± 63.377 μg / p = 0.328) and there was no significant difference. In the vinegar group, there was no significant difference (p <0.05) after the feeding at 303.46 ± 32.832 μg / dL and 310.0 ± 41.718 μg / dL at 2.1% (p = 0.688)

FIG. 6 shows the results of measurement of the concentration change of TIBC before and after the dietary treatment of each group. The blood TIBC concentration in FIG. 6 was confirmed to be homogeneous (p = 0.995) because there was no significant difference between the control group, the collagen group, the vinegar group, and the collagen + vinegar group.

The concentration of TIBC in the control group was decreased from 349.32 ± 35.855 μg / dL in the control group to 347.39 ± 32.694 μg / dL in the control group (p = 0.447), and the collagen group was 347.72 (67.538 μg / dL) and 343.64 ± 60.972 μg / dL (1.17%, p = 0.765) after the diet, respectively. (P = 0.950) at 344.26 ± 54.613 μg / dL after dieting and 346.66 ± 26.887 μg / dL before vinegar administration, and 365.36 ± 44.907 μg (p = 0.270), but there was no significant difference (p <0.05).

3.5. Significance verification by group

In order to analyze the significance between the groups, post-test was conducted with Scheffe's using the modified mean amount of one-way ANOVA. Table 4 shows the results of the inter-group incremental scales after the dietary changes. Collagen showed a 2.4-fold increase in the amount of collagen + vinegar compared to the increase in collagen concentration in the blood of the collagen group (p <0.01), and albumin increased the albumin concentration of the collagen group in the collagen + vinegar group (P <0.001), which is 1.9 times more than the change in the amount of change. Ferritin showed a 2.9-fold increase in the collagen + vinegar group and a 1.3-fold increase in the feline ferritin concentration in the vinegar group (p <0.001). Uric acid, UIBC, and TIBC showed a decrease in the mean change between groups, but there was no significant difference between the groups.

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p Collagen
(ng / mL) -0.40
± 5.654 4.20
± 6.189 1.40
± 4.222 10.3
± 11.183 5.258 0.003 ** Albumin
(g / dL) -0.06
± 0.124 0.21
± 0.195 0.08
± 0.221 0.40
± 0.196 16.318 0.000 *** Uric acid
(mg / dL) 0.02
± 0.186 -0.14
± 0.311 -0.12
± 0.221 -0.26
± 0.441 2.305 0.087 Ferritin
(ng / mL) 0.20
± 2.331 5.52
± 4.437 12.16
± 3.391 15.90
± 11.292 17.778 0.000 *** UIBC
(μg / dL) -2.13
± 10.595 -9.60
± 53.011 6.53
± 61.787 -14.93
± 57.013 0.523 0.669 TIBC
(μg / dL) -1.93
± 9.569 -4.08
± 51.747 18.69
± 62.984 0.96
± 58.492 0.638 0.593

p-value by Scheffe's multiple range test * p <0.05, ** p <0.01, *** p <0.001

4. Changes in facial skin

4.1. Comparison of facial skin roughness

The purpose of this study was to compare the effects of collagen and vinegar complexes on the skin roughness of 60 - year - old women aged 50 to 60 years.

4.1.1. Homogeneity test for measurement site

(Table 5), the left eye (Table 6), the right eye (Table 7), the left arm (Table 8), the right arm (Table 9), and the right arm (P <0.05). There was no significant difference in the mean value between groups at all measurement sites (p <0.05).

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.2
± 0.032 0.21
± 0.041 0.22
± 0.057 0.18
± 0.043 0.602 0.623 CONT 0.45
± 0.052 0.52
± 0.033 0.49
± 0.030 0.47
± 0.044 2.981 0.063 YES 1.49
± 0.048 1.53
± 0.033 1.55
± 0.050 1.56
± 0.048 2.287 0.118 MR1 0.48
± 0.051 0.54
± 0.078 0.51
± 0.063 0.56
± 0.052 1.585 0.232 MR2 0.35
± 0.054 0.31
± 0.054 0.36
± 0.048 0.38
± 0.080 1.188 0.346 MR3 0.19
± 0.050 0.22
± 0.063 0.24
± 0.051 0.25
± 0.050 1.148 0.360 MR4 0.18
± 0.046 0.20
± 0.057 0.22
± 0.038 0.24
± 0.041 1.315 0.304 MR5 0.06
± 0.026 0.08
± 0.031 0.07
± 0.030 0.08
± 0.019 0.556 0.652

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.18
± 0.031 0.20
± 0.034 0.21
± 0.050 0.17
± 0.032 0.949 0.441 CONT 0.46
± 0.034 0.53
± 0.032 0.50
± 0.046 0.49
± 0.034 2.315 0.115 YES 1.47
± 0.062 1.53
± 0.034 1.55
± 0.052 1.58
± 0.023 0.459 0.357 MR1 0.50
± 0.043 0.54
± 0.078 0.55
± 0.063 0.60
± 0.059 2.049 0.147 MR2 0.37
± 0.079 0.35
± 0.104 0.32
± 0.077 0.38
± 0.082 0.451 0.720 MR3 0.21
± 0.048 0.24
± 0.096 0.26
± 0.064 0.27
± 0.061 0.681 0.576 MR4 0.26
± 0.034 0.22
± 0.064 0.23
± 0.035 0.20
± 0.048 1.131 0.366 MR5 0.06
± 0.023 0.08
± 0.028 0.08
± 0.029 0.08
± 0.031 0.662 0.587

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.19
± 0.028 0.22
± 0.039 0.21
± 0.051 0.17
± 0.031 1.659 0.216 CONT 0.48
± 0.028 0.51
± 0.023 0.52
± 0.054 0.49
± 0.034 0.910 0.458 YES 1.47
± 0.061 1.52
± 0.036 1.54
± 0.041 1.54
± 0.064 2.231 0.124 MR1 0.50
± 0.043 0.54
± 0.077 0.55
± 0.063 0.58
± 0.064 1.255 0.323 MR2 0.39
± 0.065 0.37
± 0.089 0.34
± 0.066 0.38
± 0.059 0.449 0.721 MR3 0.22
± 0.056 0.26
± 0.082 0.24
± 0.051 0.25
± 0.063 0.370 0.776 MR4 0.24
± 0.058 0.23
± 0.056 0.25
± 0.024 0.20
± 0.061 0.994 0.421 MR5 0.06
± 0.018 0.07
± 0.020 0.07
± 0.036 0.07
± 0.025 0.317 0.813

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.20
± 0.040 0.19
± 0.037 0.20
± 0.064 0.16
± 0.047 0.691 0.571 CONT 0.47
± 0.035 0.54
± 0.036 0.51
± 0.028 0.52
± 0.043 0.618 0.549 YES 1.51
± 0.025 1.49
± 0.057 1.53
± 0.050 1.56
± 0.057 1.967 0.160 MR1 0.50
± 0.049 0.56
± 0.091 0.53
± 0.063 0.54
± 0.037 0.819 0.502 MR2 0.37
± 0.043 0.33
± 0.044 0.38
± 0.027 0.36
± 0.063 1.176 0.350 MR3 0.21
± 0.049 0.24
± 0.048 0.26
± 0.025 0.27
± 0.028 2.169 0.132 MR4 0.20
± 0.048 0.18
± 0.055 0.22
± 0.037 0.24
± 0.051 1.634 0.221 MR5 0.06
± 0.024 0.07
± 0.031 0.08
± 0.029 0.08
± 0.023 0.592 0.629

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.21
± 0.039 0.20
± 0.034 0.22
± 0.057 0.17
± 0.040 1.135 0.365 CONT 0.46
± 0.034 0.52
± 0.033 0.49
± 0.030 0.50
± 0.067 1.826 0.183 YES 1.49
± 0.028 1.51
± 0.056 1.53
± 0.067 1.55
± 0.060 0.938 0.445 MR1 0.49
± 0.043 0.54
± 0.085 0.51
± 0.054 0.54
± 0.042 1.028 0.407 MR2 0.39
± 0.069 0.35
± 0.031 0.36
± 0.048 0.38
± 0.058 0.598 0.626 MR3 0.19
± 0.050 0.22
± 0.044 0.26
± 0.028 0.23
± 0.072 1.684 0.210 MR4 0.22
± 0.050 0.18
± 0.061 0.23
± 0.036 0.24
± 0.041 1.632 0.222 MR5 0.06
± 0.020 0.08
± 0.033 0.09
± 0.018 0.08
± 0.026 1.118 0.810

4.1.2. Skin roughness change on the measurement site after the experiment

4.1.2.1. Skin roughness change

* Table 10 is a table showing the values of the roughness change between before and after the experiment. (P = 0.063), MRP (p = 0.346), MR3 (p = 0.360) and MR1 (p = There was no significant difference in all the scores of MR4 (p = 0.304) and MR5 (p = 0.652), suggesting homogeneity (p <0.05)

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.2 ± 0.032 0.21 + 0.041 0.22 ± 0.057 0.18 + 0.043 -1.661 0.113 after 0.2 ± 0.587 0.23 + 0.029 0.23 + 0.040 0.22 ± 0.058 CONT before 0.45 ± 0.052 0.52 + 0.033 0.49 + 0.030 0.47 + 0.044 2.606 0.017 * after 0.44 ± 0.068 0.44 + 0.126 0.45 ± 0.058 0.37 + 0.113 YES before 1.49 + 0.048 1.53 + 0.033 1.55 + 0.050 1.56 + 0.048 3.255 0.004 ** after 1.48 ± 0.060 1.44 + 0.115 1.47 ± 0.091 1.44 ± 0.121 MR1 before 0.48 ± 0.051 0.54 + 0.078 0.51 + 0.063 0.56 ± 0.052 1.793 0.089 after 0.49 + 0.021 0.50 + 0.076 0.47 + 0.086 0.50 0.048 MR2 before 0.35 + 0.054 0.31 ± 0.054 0.36 + 0.048 0.38 + 0.080 2.300 0.033 after 0.35 + 0.045 0.26 + 0.069 0.30 0.048 0.30 + 0.083 MR3 before 0.19 + 0.050 0.22 + 0.063 0.24 0.051 0.25 + 0.050 1.264 0.222 after 0.19 + 0.028 0.19 + 0.066 0.22 0.021 0.22 + 0.089 MR4 before 0.18 + 0.046 0.20 ± 0.057 0.22 + 0.038 0.24 + 0.041 0.972 0.343 after 0.18 0.019 0.18 + 0.055 0.21 + 0.031 0.21 0.558 MR5 before 0.06 0.026 0.08 0.031 0.07 ± 0.030 0.08 0.019 0.946 0.356 after 0.05 ± 0.016 0.07 ± 0.046 0.07 ± 0.058 0.06 + 0.064

* P < 0.05, ** p < 0.01

Based on the above results, we tried to investigate the change in the roughness of the root region by group. FIG. 7 shows the result of measuring the change in the roughness value of the fine areas before and after the dietary treatment of each group, and then summing the values of the respective groups.

The change in the roughness of each group was 0.2% (p = 0.793), but there was no significant difference (p <0.05) in the control group from 0.427 ± 0.432 to 0.426 ± 0.428 after the dieting. There was significant difference (p <0.05) in collagen group from 0.454 ± 0.442 before dieting to 0.418 ± 0.419 after dieting by 7.9% (p = 0.015). The vinegar group decreased significantly from 0.460 ± 0.441 before dieting to 0.431 ± 0.422 after dieting (p = 0.008) and from 0.468 ± 0.447 before dieting to 0.419 ± 0.416 after dieting (p = 0.003) ) And there was a significant difference (p <0.01). As a result, it can be seen that the roughness has improved in the collagen + vinegar group, the collagen group and the vinegar group. It was also found that the skin roughness of the collagen + vinegar group was most improved by the change of roughness, and the roughness of the skin was improved when the collagen and vinegar were combined.

4.1.2.2. Skin roughness change in the left eye area

Table 11 shows the values of the roughness change of the left eye before and after the experiment. (P = 0.441), CONT (p = 0.115), VAR (p = 0.357), MR1 (p = 0.147), MR2 (p = 0.720) and MR3 , P = 0.366), and MR5 (p = 0.587). There was no statistically significant difference between the two groups (p <0.05).

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.18 + 0.031 0.20 + 0.034 0.21 + 0.050 0.17 + 0.032 -1.673 0.111 after 0.18 ± 0.060 0.23 + 0.032 0.22 + 0.038 0.20 + 0.051 CONT before 0.46 + 0.034 0.53 + 0.032 0.50 + 0.046 0.49 + 0.034 2.521 0.021 * after 0.45 ± 0.059 0.46 ± 0.105 0.45 ± 0.058 0.41 + 0.078 YES before 1.47 + 0.062 1.53 + 0.034 1.55 + - 0.052 1.58 + 0.023 2.837 0.011 * after 1.45 ± 0.100 1.42 ± 0.183 1.45 + 0.113 1.45 + 0.142 MR1 before 0.50 0.043 0.54 + 0.078 0.55 + 0.063 0.60 ± 0.059 2.189 0.041 * after 0.50 0.037 0.49 + 0.087 0.50 0.117 0.53 + - 0.054 MR2 before 0.37 + 0.079 0.35 + 0.104 0.32 ± 0.077 0.38 + 0.082 2.076 0.052 after 0.35 + 0.046 0.30 0.105 0.28 + 0.064 0.30 ± 0.082 MR3 before 0.21 + 0.048 0.24 + 0.096 0.26 + 0.064 0.27 + 0.061 1.798 0.088 after 0.21 + 0.055 0.19 + 0.066 0.22 0.023 0.22 + 0.087 MR4 before 0.26 + 0.034 0.22 + 0.064 0.23 + 0.035 0.20 + 0.048 1.425 0.171 after 0.26 + 0.040 0.19 + 0.046 0.21 + 0.032 0.16 + 0.083 MR5 before 0.06 0.023 0.08 0.028 0.08 0.029 0.08 0.031 1.138 0.269 after 0.05 ± 0.015 0.07 ± 0.046 0.07 ± 0.057 0.06 ± 0.063

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the changes in the group of the total eye roughness values. 8 is a graph showing the results obtained by measuring the change in the roughness value of the left eye region before and after the dietary test of each group, and then summing the values of the respective groups.

The change of the left eye roughness of each group was 1.1% (p = 0.578), but there was no significant difference (p <0.05) in the control group from 0.442 ± 0.419 before dieting to 0.437 ± 0.417 after dieting. (P = 0.015), and the vinegar group was 0.463 ± 0.443 before dieting and 0.429 ± 0.419 after dieting (p = 0.017) in the collagen group, which was significantly decreased by 0.4% (P <0.05), respectively. Collagen + vinegar group decreased significantly (p <0.01) from 0.476 ± 0.456 before dieting to 0.420 ± 0.427 after dieting by 11.7% (p = 0.001). As a result, collagen + vinegar group, collagen group, vinegar group order showed improvement in roughness of the left eye. In addition, the change of the roughness of the left eye was most changed in the collagen + vinegar group, and the roughness of the skin was improved when the collagen or vinegar was combined.

4.1.2.3. Skin roughness change in right eye area

Table 12 shows the values of the right eye roughness change values before and after the experiment. (P = 0.458), VAR (p = 0.124), MR1 (p = 0.323), MR2 (p = 0.721) and MR3 (p = 0.776) (P <0.05). There was no statistically significant difference between the two groups (p <0.05), MR4 (p = 0.421) and MR5

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.19 + 0.028 0.22 + 0.039 0.21 0.051 0.17 + 0.031 -1.587 0.129 after 0.18 + 0.061 0.24 + 0.038 0.22 + 0.039 0.21 + 0.042 CONT before 0.48 + 0.028 0.51 + 0.023 0.52 + - 0.054 0.49 + 0.034 2.094 0.050 after 0.47 + 0.024 0.46 ± 0.105 0.49 + 0.045 0.44 + 0.070 YES before 1.47 + 0.061 1.52 + 0.036 1.54 + 0.041 1.54 + 0.064 1.987 0.062 after 1.45 + - 0.102 1.44 ± 0.166 1.47 + 0.075 1.45 + 0.144 MR1 before 0.50 0.043 0.54 + 0.077 0.55 + 0.063 0.58 + 0.064 2.469 0.023 * after 0.50 0.037 0.49 + 0.084 0.50 + 0.094 0.52 + - 0.051 MR2 before 0.39 + 0.065 0.37 + 0.089 0.34 + 0.066 0.38 ± 0.059 2.202 0.040 * after 0.36 + 0.043 0.32 ± 0.079 0.30 ± 0.091 0.30 + 0.081 MR3 before 0.22 ± 0.056 0.26 + 0.082 0.24 0.051 0.25 + 0.063 1.568 0.133 after 0.21 + 0.055 0.22 ± 0.086 0.22 0.021 0.20 + 0.047 MR4 before 0.24 ± 0.058 0.23 ± 0.056 0.25 + 0.024 0.20 + 0.061 1.958 0.065 after 0.24 + 0.055 0.19 + 0.042 0.22 0.027 0.16 + 0.086 MR5 before 0.06 0.018 0.07 ± 0.020 0.07 + 0.036 0.07 ± 0.025 1.627 0.120 after 0.05 ± 0.016 0.05 ± 0.047 0.06 ± 0.059 0.04 ± 0.056

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the change of the right eye roughness total value by group. FIG. 9 is a graph showing the results obtained by measuring the change in the roughness value of the right eye region before and after the dietary test of each group, and then summing the values of the respective groups.

The change of the right eye roughness of each group decreased by 1.7% (p = 0.378) from 0.446 ± 0.419 before dieting to 0.438 ± 0.418 after dieting, but there was no significant difference (p <0.05). The collagen group was significantly decreased (p = 0.016) from 0.468 ± 0.434 before dieting to 0.432 ± 0.417 after dieting (p = 0.016), while the vinegar group was decreased from 0.466 ± 0.441 before dieting to 0.440 ± 0.424 after dieting (5.5% (P <0.05), respectively. Collagen + vinegar group showed significant difference (p <0.01) by decreasing from 0.463 ± 0.447 before dieting to 0.418 ± 0.429 after dieting by 9.7% (p = 0.009). As a result, collagen + vinegar group, collagen group, vinegar group order showed improvement in right eye roughness. In addition, the change of the roughness of the right eye was most changed in the collagen + vinegar group, and it was confirmed that the roughness of the skin was improved when the collagen or vinegar was combined.

4.1.2.4. Skin roughness change in the left palm area

Table 13 shows the values of the changes in the left-hand roughness before and after the experiment. The degree of roughness change in the left posterior region was significantly lower in the NRJ group (p = 0.571), CONT (p = 0.549), VAR (p = 0.160), MR1 (p = 0.502), MR2 (P <.05), and MR4 (p = 0.221) and MR5 (p = 0.629) were not significantly different between the two groups (p <0.05)

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.20 + 0.040 0.19 + 0.037 0.20 + 0.064 0.16 + 0.047 -2.446 0.024 * after 0.20 ± 0.058 0.23 + 0.029 0.23 + 0.040 0.21 + 0.073 CONT before 0.47 + 0.035 0.54 + 0.036 0.51 + 0.028 0.52 + 0.043 3.107 0.006 ** after 0.46 ± 0.059 0.46 + 0.128 0.45 ± 0.059 0.42 ± 0.122 YES before 1.51 + 0.025 1.49 ± 0.057 1.53 + 0.050 1.56 ± 0.057 2.182 0.042 * after 1.49 + 0.078 1.44 + 0.115 1.48 0.110 1.44 ± 0.121 MR1 before 0.50 0.049 0.56 + 0.091 0.53 + 0.063 0.54 + 0.037 2.579 0.018 * after 0.49 + 0.021 0.50 + 0.076 0.48 ± 0.079 0.47 + 0.063 MR2 before 0.37 + 0.043 0.33 + 0.044 0.38 + 0.027 0.36 + 0.063 3.217 0.005 ** after 0.35 + 0.045 0.26 + 0.069 0.32 ± 0.060 0.28 + 0.094 MR3 before 0.21 + 0.049 0.24 + 0.048 0.26 + 0.025 0.27 + 0.028 2.015 0.058 after 0.20 + 0.035 0.21 + 0.048 0.24 + 0.043 0.22 + 0.089 MR4 before 0.20 + 0.048 0.18 + 0.055 0.22 + 0.037 0.24 0.051 1.310 0.206 after 0.19 + 0.025 0.16 + 0.087 0.21 + 0.031 0.21 + 0.055 MR5 before 0.06 0.024 0.07 ± 0.031 0.08 0.029 0.08 0.023 1.125 0.275 after 0.05 ± 0.016 0.06 ± 0.054 0.07 ± 0.058 0.06 + 0.064

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the change of the left-hand roughness as a whole by group. FIG. 10 is a graph showing the results obtained by measuring changes in the roughness values of the left and right limbs before and after the dietary test of each group, and then summing the values of the groups.

There was no significant difference (p <0.05) between the groups before and after the dietary treatment. The changes in the left wing roughness of each group were 0.443 ± 0.434 in the control group and 0.433 ± 0.432 in the control group. The collagen group was significantly decreased (p = 0.022) from 0.454 ± 0.432 before dieting to 0.418 ± 0.421 after dieting (p = 0.022), while the vinegar group was decreased from 0.466 ± 0.434 before dieting to 0.438 ± 0.424 after dieting (6.0% (P <0.05), respectively. Collagen + vinegar group decreased significantly (p <0.001) from 0.471 ± 0.447 before dieting to 0.416 ± 0.418 after dieting (p = 0.002) (p <0.01). As a result, collagen + vinegar group, collagen group, vinegar group order showed improvement in left-handed roughness. In addition, the change of the roughness of the left wrist was most changed in the collagen + vinegar group, and it was confirmed that the roughness of the skin was improved when the collagen and vinegar were combined.

4.1.2.5. Skin roughness change in right palate area

Table 14 is a table showing changes in the right-hand roughness before and after the experiment. (P = 0.45), MR1 (p = 0.407), MR2 (p = 0.626) and MR3 (p = 0.210) were significantly different between the two groups. (P <0.05), but there was no statistically significant difference between the two groups (p <0.05), MR4 (p = 0.222)

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.21 + 0.039 0.20 + 0.034 0.22 ± 0.057 0.17 + 0.040 -2.127 0.047 * after 0.20 ± 0.058 0.23 + 0.029 0.24 + 0.040 0.22 + 0.073 CONT before 0.46 + 0.034 0.52 + 0.033 0.49 + 0.030 0.50 0.067 2.838 0.011 * after 0.45 ± 0.058 0.44 + 0.112 0.43 + - 0.052 0.42 ± 0.122 YES before 1.49 + 0.028 1.51 + - 0.056 1.53 + 0.067 1.55 + 0.060 2.182 0.042 * after 1.47 ± 0.058 1.44 + 0.115 1.48 0.110 1.44 ± 0.121 MR1 before 0.49 + 0.043 0.54 + 0.085 0.51 + - 0.054 0.54 + 0.042 1.503 0.149 after 0.49 + 0.021 0.50 + 0.076 0.48 ± 0.079 0.49 + 0.057 MR2 before 0.39 ± 0.069 0.35 + 0.031 0.36 + 0.048 0.38 ± 0.058 2.702 0.014 * after 0.37 + 0.053 0.28 ± 0.086 0.32 ± 0.060 0.30 + 0.083 MR3 before 0.19 + 0.050 0.22 + 0.044 0.26 + 0.028 0.23 + 0.072 1.782 0.091 after 0.18 + 0.032 0.20 + 0.055 0.25 + 0.039 0.18 ± 0.020 MR4 before 0.22 + 0.050 0.18 + 0.061 0.23 + 0.036 0.24 + 0.041 1.724 0.101 after 0.20 + 0.045 0.16 + 0.087 0.21 + 0.031 0.20 + 0.044 MR5 before 0.06 0.020 0.08 0.033 0.09 0.018 0.08 0.026 1.369 0.187 after 0.05 ± 0.016 0.06 ± 0.054 0.08 ± 0.054 0.05 ± 0.053

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the change of the right - hand roughness total value by group. FIG. 11 shows the results obtained by measuring changes in roughness values of the right and left limbs before and after the dietary test of each group, and then adding the values of the groups.

The changes in the right-hand roughness of each group were decreased from 0.441 ± 0.428 in the control group to 0.431 ± 0.425 in the control group and 2.2% (p = 0.146) in the control group, but there was no significant difference (p <0.05). There was a significant difference (p <0.05) in collagen group from 0.452 ± 0.437 before dieting to 0.416 ± 0.421 after dieting by 7.9% (p = 0.024). The vinegar group was decreased from 0.464 ± 0.431 before the diet to 0.440 ± 0.422 after the diet and was 5.1% (p = 0.053), but there was no significant difference (p <0.05). There was a significant difference (p <0.01) in collagen + vinegar group from 0.464 ± 0.444 before dieting to 0.416 ± 0.419 after dieting by 10.3% (p = 0.003). As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in the right wing roughness. In the collagen + vinegar group, the change of the right wing roughness was most changed, and it was confirmed that the roughness of the skin was improved when the composite wrinkle was changed from a single diet of collagen or vinegar.

4.1.3. Facial skin roughness change

As a result, the NRJ value, which means "Energy", tended to increase after the experiment compared with before the experiment. CONT, which means skin texture contrast, VAR, which means tone of skin texture, And R1-R5, which means horizontal skin texture, tended to decrease after experiment. On the other hand, the change was not constant in the control group. 12-a to 2-12-h are the results obtained by combining the values before and after the experiment for each group.

In FIG. 12 NRJ, "NRJ" indicating constant skin texture was decreased in the control group from 0.198 ± 0.033 before feeding to 0.193 ± 0.054 after feeding (p = 0.475) 0.05). On the other hand, the collagen group increased from 0.21 ± 0.035 before the diet to 0.238 ± 0.027 after the diet and increased to 13.3% (p = 0.012) after the meal. The vinegar group increased from 0.215 ± 0.051 before the diet to 0.232 ± 0.037 after the meal, (P <0.05). There was a significant difference (p <0.01) in the collagen + vinegar group from 0.17 ± 0.036 before the diet to 0.21 ± 0.056 after the diet by 23.5% (p = 0.001).

In contrast, the control values of CONT in terms of skin texture composition of CONT did not show significant difference (p <0.05) in the control group from 0.46 ± 0.03 before the diet to 0.45 ± 0.052 after the diet and 2.1% (p = 0.102). On the other hand, collagen group decreased by 13.4% (p = 0.004) from 0.52 ± 0.031 before dieting to 0.45 ± 0.106 after dieting and decreased by 8% (p = 0.005) from 0.50 ± 0.038 before dieting to 0.46 ± 0.053 after dieting There was a significant difference (p <0.01). There was a significant difference (p <0.001) in collagen + vinegar group from 0.49 ± 0.045 before dieting to 0.41 ± 0.097 after dieting by 16.3% (p = 0.000).

In the VAR value of the skin of the VAR, the VAR value was 1.48 ± 0.046 in the control group and 1.47 ± 0.076 in the control group, but the difference was not significant (p <0.05). On the other hand, collagen group decreased 5.2% (p = 0.008) from 1.51 ± 0.043 before dieting to 1.43 ± 0.130 after dieting, decreased 4.5% (p = 0.008) from 1.47 ± 0.093 before dieting to 1.54 ± 0.049 before dieting, + Vinegar group decreased significantly from 1.56 ± 0.050 before dieting to 1.44 ± 0.119 after dieting (p = 0.001) (p <0.01).

The MR1 value, which indicates the mean vertical and horizontal skin texture of MR1, was not significantly different in the control group from 0.49 ± 0.043 before feeding to 0.50 ± 0.026 after feeding (p = 0.692) (p <0.05 ). On the other hand, collagen group decreased 9% (p = 0.013) from 0.55 ± 0.076 before feeding to 0.50 ± 0.074 after feeding, and decreased 7.5% (p = 0.021) from 0.53 ± 0.059 before feeding to 0.49 ± 0.085 after feeding (P <0.05). There was a significant difference (p <0.001) in collagen + vinegar group from 0.56 ± 0.052 before feeding to 0.50 ± 0.054 after feeding in 10.7% (p = 0.000).

The MR2 value of MR2, which means average vertical and horizontal skin texture, decreased 2.7% (p = 0.272) in the control group from 0.37 ± 0.060 to 0.36 ± 0.043 before the dieting, but there was no significant difference (p <0.05 ). On the other hand, collagen group decreased 14.7% (p = 0.005) from 0.34 ± 0.067 before dieting to 0.29 ± 0.079 after dieting and decreased 11.4% (p = 0.009) from 0.35 ± 0.055 before dieting to 0.31 ± 0.062 after dieting There was a significant difference (p <0.01). There was a significant difference (p <0.001) in collagen + vinegar group from 0.37 ± 0.063 before dieting to 0.30 ± 0.078 after dieting by 18.9% (p = 0.000).

The MR3 value, which indicates the average vertical and horizontal skin texture of MR3, was 0.207 ± 0.040 before diet, 0.203 ± 0.040 before diet, 1.9% (p = 0.685) after exercise and 0.23 ± 0.065 (P = 0.064), but there was no significant difference (p <0.05). There was a significant difference (p <0.05) in the vinegar group from 0.25 ± 0.044 before feeding to 0.23 ± 0.030 after feeding and 8% (p = 0.040). There was a significant difference (p <0.01) in collagen + vinegar group from 0.25 ± 0.054 before dieting to 0.21 ± 0.068 after dieting by 16% (p = 0.008).

The MR4 value, which indicates the average vertical and horizontal skin texture of MR4, decreased 2.2% (p = 0.556) from 0.225 ± 0.05 to 0.220 ± 0.048 in the control group and 0.20 ± 0.057 in the collagen group, There was no significant difference (p <0.05), although it decreased to 0.17 ± 0.063 and 15% (p = 0.113) after dietary treatment. On the other hand, the vinegar group showed a decrease of 8.6% (p = 0.042) from 0.23 ± 0.033 before the diet to 0.21 ± 0.028 after the diet and from 13.2% (p = 0.041) to 0.19 ± 0.067 after the diet from 0.22 ± 0.049 before the collagen + There was a significant difference (p <0.05).

In the MR5 value, which indicates the average vertical and horizontal skin texture of the MR5, the control group showed a decrease of 16.6% (p = 0.278) from 0.06 ± 0.020 before the diet to 0.05 ± 0.015 after the meal, and 0.07 ± 0.027 (P = 0.151) in the vinegar group, 0.03 ± 0.027 in the vinegar group, 0.03 ± 0.053 in the vinegar group, 0.03 ± 0.053 in the vinegar group, and 0.03 ± 0.023 in the collagen + vinegar group (P = 0.070), but there was no significant difference (p <0.05).

FIG. 13 shows the result of representing the total change amount in FIG. 12 in%. In the control group, the changes of the skin roughness of each group were found to be -0.00, 0.00, 0.01, -0.00, 0.01, and 0.005, respectively, in NRJ, CONT, VAR, MR1, MR2, MR3, , 0.00, 0.00, 0.005, respectively. The percentage of change was -2%, 2.1%, 0.6%, -2%, 2.7%, 1.9%, 2.2% and 16.6% did. In the collagen group, 0.04, 0.04, 0.08, 0.05, 0.05, 0.03, 0.02, and 0.01, respectively, showed a change of 0.044 in the NRJ, CONT, VAR, MR1, MR2, MR3, , 12.2% (p = 0.420), respectively, in the vinegar group, and 5.2%, 9%, 14.7%, 13%, 15% and 14.2% , 8%, 4.5%, 7.5%, 11.4%, 8%, 8.6%, and 11.3%, respectively, with a total variation of 0.032, which was 0.04, 0.06, 0.04, 0.04, % (p = 0.328). In the collagen + vinegar group, 0.09, 0.08, 0.11, 0.06, 0.07, 0.04, 0.03, and 0.02, respectively, showed a total of 0.059 changes in the NRJ, CONT, VAR, MR1, MR2, MR3, (P = 0.099), 16.3%, 7.6%, 10.7%, 18.9%, 16%, 13.6% and 37.5%, respectively.

The collagen and vinegar groups showed a decrease in skin roughness by 18.01%, collagen group 12.2% and vinegar group 8.4%, indicating that collagen + vinegar group had almost the same value of collagen group and vinegar group And the skin roughness was reduced. This suggests that the combination of collagen and vinegar is more effective for the skin texture than for each single diet.

4.2. Comparison of changes in facial skin color

Skin color can be expressed as SCE L * value indicating lightness, SCE a * value indicating redness and SCE b * indicating yellowness.

The purpose of this study was to compare the effect of collagen and vinegar complexes on the skin color of 60 women aged 50 ~ 60 years.

4.2.1. SCE L * value representing lightness

Table 15 shows the SCE L * values before and after the experiment. The degree of change of SCE L * value, which indicates lightness, was significantly higher in the diastolic area (p = 0.411), the left side of the eye (p = 0.462), the side of the right eye (p = 0.721) (P <0.05). There was no statistically significant difference between the two groups (p <0.05).

Group F
Mean  ± SD ES (l)
Mean  ± SD ES (r)
Mean  ± SD C (1)
Mean  ± SD C (r)
Mean  ± SD Ch
Mean  ± SD Before After Before After Before After Before After Before After Before After Cont  (n = 15) 59.86
± 3.86 59.89
± 3.85 62.16
± 1.84 62.85
± 1.91 62.48
± 2.86 62.27
± 2.18 64.26
± 3.23 64.41
± 3.28 64.17
± 3.15 64.26
± 3.12 64.16
± 3.44 63.08
± 2.94 T-value -1.096 1.226 0.938 -0.226 -1.315 1.395 P-value 0.291 0.241 0.364 0.824 0.210 0.185 C (n = 15) 61.90
± 1.47 62.51
± 2.14 60.91
± 0.47 61.29
± 0.57 60.89
± 0.81 61.08
± 0.83 62.53
± 0.45 62.76
± 0.66 62.45
± 0.84 62.64
± 0.63 62.21
± 0.89 62.61
± 0.92 T-value -0.994 -5.437 -0.845 -2.441 -1.123 -1.927 P-value 0.337 0.000 *** 0.412 0.029 * 0.280 0.075 V (n = 15) 62.04
± 1.87 62.55
± 1.94 61.83
± 1.19 62.09
± 1.12 61.76
± 1.32 61.98
± 1.14 63.24 + - 0.87 63.47
± 1.12 63.51
± 0.54 63.67
± 0.65 63.31
± 0.72 63.53
± 0.9 T-value -1.650 -4.667 -2.065 -2.300 -1.736 -2.327 P-value 0.121 0.000 *** 0.058 0.037 * 0.104 0.035 * C + V (n = 15) 60.75
± 2.22 61.48
± 2.31 61.29
± 0.86 61.83
± 1.13 61.31
± 0.89 61.78
± 0.78 61.63
± 0.92 62.14
± 1.11 61.88
± 0.69 62.36
± 0.66 62.00
± 0.95 62.60
± 1.11 T-value -1.314 -3.747 -2.857 -3.764 -4.345 -5.065 P-value 0.210 0.002 ** 0.013 * 0.002 ** 0.001 ** 0.000 ***

In Table 15, F is forehead, ES (l) is side of eyes (left), ES (r) is side of eyes (right), C (l) is cheek (l) (* P <0.05, ** p <0.01, *** p <0.001), respectively, indicating cheek (r)

Based on the above results, we tried to investigate the change of the whole face brightness and group brightness by SCE L * total value. FIG. 14 shows the results obtained by measuring the change in the SCE L * value before and after the expression of each group, and then adding the values of the respective groups.

There was no significant difference (p <0.05) in the SCE L * level of the control group from 62.85 ± 3.432 to 62.63 ± 3.264, 0.35% (p = 0.221). There was a significant difference (p <0.01) in the collagen group from 61.81 ± 1.101 before the diet to 62.15 ± 1.276 after the diet and 0.55% (p = 0.005). The vinegar group increased significantly (p = 0.000) from 62.62 ± 1.366 to 62.89 ± 1.378 after the meal and to 62.03 ± 1.323 (p = 0.000) after the diet from 61.48 ± 1.244 before the diet to the collagen and vinegar groups ) And there was a significant difference (p <0.001). As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in skin color. In addition, the highest change in SCE L * averaged in the collagen + vinegar group was observed, indicating that the skin color was improved when the combination of collagen and vinegar was used.

4.2.2. SCE a * value indicating redness

Table 16 shows the SCE a * values before and after the experiment. The degree of change of the SCE a * value indicating redness was significantly higher in the pre-diastolic area (p = 0.873), the left side of the eye (p = 0.170), the side of the right eye (p = 0.078) (P <0.05). There was no statistically significant difference in all the measurement sites of the right side (p = 0.312) and the jaw area (p = 0.098).

Group F
Mean  ± SD ES (l)
Mean  ± SD ES (r)
Mean  ± SD C (1)
Mean  ± SD C (r)
Mean  ± SD Ch
Mean  ± SD Before After Before After Before After Before After Before After Before After Cont  (n = 15) 12.00
± 1.91 12.23
± 1.91 10.77
± 0.80 10.75
± 0.80 10.86
± 0.81 10.71
± 0.99 12.08
± 1.14 11.94
± 1.04 11.08
± 1.14 11.10
± 1.16 12.73
± 2.25 12.61
± 2.13 T-value -1.515 2.824 1.677 0.482 -1.305 0.916 P-value 0.152 0.014 * 0.116 0.637 0.213 0.375 C (n = 15) 11.29
± 1.77 10.86
± 1.71 11.43
± 0.39 11.25
± 0.70 11.28
± 0.57 11.03
± 0.70 11.47
± 0.67 11.04
± 0.96 12.00
± 1.20 11.68
± 0.97 12.99
± 0.68 12.63
± 1.20 T-value 1.355 1.501 2.124 1.889 2.131 1.412 P-value 0.197 0.156 0.052 0.080 0.051 0.108 V (n = 15) 10.34
± 0.96 10.11
± 1.01 9.96
± 0.10 9.85
± 0.45 9.78
± 0.38 9.43
± 0.74 10.99
± 0.89 10.72
± 1.06 10.14
± 0.19 10.00
± 0.83 11.03
± 1.52 10.84
± 1.49 T-value 1.359 0.984 2.007 2.998 0.726 1.698 P-value 0.196 0.342 0.064 0.010 * 0.480 0.112 C + V (n = 15) 10.94
± 1.20 10.42
± 1.26 10.44
± 0.72 9.95
± 1.27 10.65
± 0.55 10.22
± 0.83 10.71
± 1.60 10.25
± 1.32 10.53
± 1.25 9.99
± 1.54 10.93
± 1.55 10.44
± 1.81 T-value 2.725 2.513 2.381 2.438 3.357 3.033 P-value 0.016 * 0.025 * 0.032 * 0.029 * 0.005 ** 0.009 **

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the total redness and redness of the whole face with SCE a * total value. FIG. 15 shows the results of summing up the values of the groups after measuring changes in the SCE a * value before and after the formula of each group.

The change of SCE a * in each group showed a decrease of 0.25% (p = 0.643) from 11.59 ± 1.588 before feeding to 11.56 ± 1.580 after feeding, but there was no significant difference (p <0.05). Collagen group decreased significantly (p = 0.000) from 11.74 ± 1.148 before dieting to 11.42 ± 1.225 after dieting (p = 0.000), and vinegar group was significantly decreased from 10.37 ± 1.005 before dieting to 10.16 ± 1.078 after dieting and 2.02% (p = 0.000), and the collagen + vinegar group decreased significantly from 10.70 ± 1.195 before feeding to 10.21 ± 1.349 after feeding (p = 0.000) (p <0.001). As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in skin color. In addition, the change of SCE a * in collagen + vinegar group was most changed, and it was confirmed that skin color was more improved when compound diet was used than when single collagen or vinegar was used.

4.2.3. SCE b * value indicating yellowness

Table 17 shows SCE b * values before and after the experiment. The degree of change of SCE b * value indicating yellowness was significantly higher in the diaphragmatic area (p = 0.588), the left side of the eye (p = 0.149), the side of the right eye (p = 0.793) (P <0.05). There was no statistically significant difference in all the measurement sites of the right side (p = 0.405), the right side (p = 0.426) and the jaw (p = 0.366).

Group F
Mean  ± SD ES (l)
Mean  ± SD ES (r)
Mean  ± SD C (1)
Mean  ± SD C (r)
Mean  ± SD Ch
Mean  ± SD Before After Before After Before After Before After Before After Before After Cont  (n = 15) 19.35
± 2.06 19.32
± 1.96 20.82
± 2.51 20.90
± 2.50 20.90
± 2.60 20.93
± 2.61 17.35
± 1.78 17.49
± 1.89 17.70
± 2.03 17.78
± 2.04 18.04
± 1.21 17.98
± 1.23 T-value 0.290 -1.186 -4.092 -0.699 -2.541 0.480 P-value 0.776 0.256 0.001 ** 0.496 0.024 * 0.639 C (n = 15) 21.29
± 3.40 21.63
± 3.53 22.46
± 3.14 23.05
± 2.81 22.35
± 3.44 22.94
± 3.64 19.54
± 2.59 19.95
± 2.93 18.93
± 2.99 19.29
± 2.99 19.85
± 2.63 20.20
± 2.80 T-value -1.493 -1,268 -1.035 -2.198 -0.623 -2.529 P-value 0.158 0.226 0.318 0.045 * 0.543 0.024 * V (n = 15) 20.47
± 2.01 20.69
± 1.89 20.14
± 0.72 20.34
± 1.14 19.98
± 0.80 20.42
± 0.92 18.65
± 0.96 19.01
± 0.88 19.92
± 1.16 20.08
± 1.31 20.01
± 1.22 20.16
± 1.20 T-value -1.677 -0.926 -6.145 -3.034 -2.082 -0.585 P-value 0.116 0.370 0.000 *** 0.009 ** 0.056 0.568 C + V (n = 15) 20.28
± 1.52 20.84
± 1.33 19.86
± 0.92 20.53
± 1.11 19.99
± 0.95 20.66
± 1.19 19.26
± 2.20 19.88
± 2.30 19.23
± 1.79 19.67
± 1.73 19.94
± 1.62 20.49
± 1.85 T-value -3.515 -3.830 -4.710 -4.006 -2.054 -3.654 P-value 0.003 ** 0.002 ** 0.000 *** 0.001 ** 0.059 0.003 **

* P < 0.05, ** p < 0.01, *** p < 0.001

Based on the above results, we tried to investigate the change in yellowness of each group by SCE b * total value. FIG. 16 shows the results obtained by measuring the change in the SCE b * value before and after the formula of each group, and then adding the values of the respective groups.

The change of SCE b * in each group was increased from 19.03 ± 2.492 in the control group to 19.06 ± 2.488 in the control group and 0.15% (p = 0.374) in the control group, but there was no significant difference (p <0.05). There was a significant difference (p <0.01) in the collagen group from 20.74 ± 3.275 before feeding to 21.18 ± 3.387 after feeding and 2.12% (p = 0.008). The vinegar group was significantly increased (p = 0.000) from 19.86 ± 1.323 before dieting to 20.12 ± 1.346 after dieting (p = 0.000) and the collagen + vinegar group was decreased from 19.76 ± 1.576 before dieting to 20.35 ± 1.651 ) And there was a significant difference (p <0.001). As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in skin color. In addition, the change of SCE b * in the collagen + vinegar group was most changed, and it was confirmed that the skin color was more improved when the collagen or vinegar was combined with the single diet.

4.2.4. Change in skin color

As a result, the SCE L * value was significantly higher in each group than in the control group, and the SCE L * value indicating the lightness, the SCE a * value indicating the redness, and the SCE b * The SCE a * values were significantly reduced in all groups compared to the control group. The SCE b * value was significantly increased in all groups compared with the control group. Therefore, we tried to show the change of skin color of each group by adding only the changed values of SCE L *, SCE a *, and SCE b * for each group after the diet compared to before the formula. Table 18 summarizes the total amount of change in facial skin color after dieting from the dietary pattern of each group.

The change in total skin color of each group in Table 18 showed no significant difference (p <0.05) in the control group when the dietary mean was decreased to 0.05 after feeding (p = 0.181). There was no significant difference (p <0.05) in the collagen group compared to the pre - diastolic period (p = 0.771). The vinegar group showed an average increase of 0.24 after dieting (p = 0.801), but there was no significant difference (p <0.05). There was no significant difference (p <0.05) in the collagen + vinegar group (p = 0.672). However, the amount of collagen + vinegar showed a change of 2.25 times more than that of vinegar group and 1.5 times more than that of collagen group. As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in skin color. It was also found that the total color change of collagen + vinegar group was most changed and the skin color was improved when the collagen and vinegar were combined.

SCE  L *
Mean
± SD SCE  a *
Mean
± SD SCE  b *
Mean
± SD Total T- value P- value Cont 0.22
± 1.70 -0.02
± 0.57 -0.03
± 0.41 0.05
± 1.06 1.721 0.181 C -0.33
± 1.11 -0.32
± 0.79 -0.44
± 1.53 -0.36
± 1.18 0.260 0.771 V -0.27
± 0.58 -0.21
± 0.55 -0.25
± 0.62 -0.24
± 0.58 0.223 0.801 C + V -0.55
± 0.97 -0.48
± 0.67 -0.58
± 0.63 -0.54
± 0.77 0.399 0.672

FIG. 17 shows the change in skin color of each group in%. Based on the above data, the change of the skin color of each group in terms of percent change and% increase was 0.05 in SCE L *, SCE a *, SCE b * - 0.02 and 0.03, respectively, 0.35%, 0.25% and 0.15%, respectively. In the collagen group, SCE L *, SCE a *, and SCE b * were 0.33, 0.32, and 0.44, respectively, indicating a total change of 0.36, which was 0.55%, 2.72%, and 2.12%. The vinegar group showed 0.24, 0.21, and 0.25, respectively, of SCE L *, SCE a *, and SCE b *, respectively, which were 0.43%, 2.02%, and 1.3%, respectively. Collagen + vinegar group showed 0.54, 0.48, and 0.58, respectively, of SCE L *, SCE a *, and SCE b *, respectively, which was 0.89%, 4.57%, and 2.98%, respectively, representing a total change of 8.44%. Therefore, the color change of collagen + vinegar group was the highest in the same way as the above results.

4.3. Change in Melanin Index

Melanin index (MI) of the skin before and after the experiment was measured to examine the effects of 60 collagen and vinegar complexes on skin color for 12 weeks for women aged 50-60 years.

4.3.1. Change of Melanin Index by each site

FIG. 18 shows the results of measurement of total melanin index change of each group before and after the meal.

The degree of change of the melanin index of FIG. 18 was significantly higher in the diabetic group (p = 0.995), the left side (p = 0.993), the right side (p = 0.986), the left side (P = 0.976) and the jaw area (p = 0.972). There was no significant difference between the two groups. The total amount of melanin changes in each group in the all groups was 205.82 ± 29.662 MI in the forehead area and 202.68 ± 29.294 MI in the forehead area in order to see whether the combination of 60 collagen and vinegar in 50 ~ (P = 0.007), and the right side of the eye was significantly decreased from 185.28 ± 24.199 MI to 183.0 ± 24.339 MI after feeding (p = 0.002) There was a significant difference (p <0.01) between the mean dietary intake of 208.08 ± 19.344 MI and the mean dietary intake of 203.78 ± 21.811 MI, which decreased by 2.06% (p = 0.007). The left side of the eye was significantly decreased from 185.9 ± 23.809 MI before feeding to 184.0 ± 24.399 MI after feeding (p = 0.011) (p <0.05). On the other hand, the left ball area decreased by 1.6% (p = 0.215) from 167.92 ± 26.246 MI before dieting to 165.12 ± 27.709 MI after dieting, and from 1.2% to 166.48 ± 25.391 MI after the dietary follow-up from 168.62 ± 23.060 MI p = 0.349), but no significant difference was observed.

4.3.2. Change in Melanin Index by Group

The melanin index of each group showed a tendency to decrease after 12 weeks of experiment. FIG. 19 shows the results of measurement of changes in the total sum of melanin indices among the groups.

The total amount of melanin change in each group was 188.02 ± 27.317 MI in the control group and 187.7 ± 28.489 MI in the control group. p = 0.784), and the vinegar group decreased from 186.04 ± 27.943 MI before feeding to 183.09 ± 27.599 MI after feeding (p = 0.083), but there was no significant difference. In contrast, collagen group significantly decreased (p <0.05) from 186.88 ± 28.774 MI to 183.77 ± 29.567 MI after dieting (p = 0.017), and collagen + vinegar group decreased from 186.8 ± 32.588 MI before dieting There was a significant difference (p <0.001) with a decrease of 2.4% (p = 0.000) to 182.16 ± 33.005 MI. As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in melanin index. In addition, the total average change of melanin index in collagen + vinegar group was decreased the most, and skin melanin level was improved because skin color became brighter when combined with collagen or vinegar.

4.3.3. Significance verification by group

Before and after the 12 weeks of experiment, the skin melanin index was measured. The average value of the experimental and control groups was compared. In order to analyze the significance between the groups, post-test was conducted with Scheffe's using the modified mean amount of one-way ANOVA. Table 19 shows the results of the inter-group incremental scales after the dietary changes.

The mean change of the melanin index was not significant but the melanin index tended to decrease after 12 weeks of experiment. Compared with the results, the forehead area showed a 2.9-fold decrease in the amount of collagen-melanin decrease in the collagen + vinegar group (p = 0.074) (P = 0.073), and the right side of the eye showed a 1.1-fold decrease in the amount of collagen + vinegar compared with a decrease in the melanin level of the collagen group p = 0.379). In the left ball, the collagen + vinegar group showed a decrease of 1.17 times (p = 0.962) more than the decrease in the melanin level of the collagen group, and the right ball showed a decrease in the melanin level of collagen + vinegar group (P = 0.982), and the balls showed a decrease of 1.13-fold (p = 0.792) in the amount of collagen + vinegar group compared to the decrease of vinegar melanin level. In this way, the average amount of change between the groups was decreased except for the forehead and the left eye side control group, but there was no significant difference between the groups.

As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in melanin index. In addition, the total average change of melanin index in collagen + vinegar group was decreased most, and it was confirmed that skin color was brightened when the combination was taken more than when single collagen or vinegar was used, and the degree of skin pigmentation was improved.

Cont
Mean  ± SD C
Mean  ± SD V
Mean  ± SD C + V
Mean  ± SD F p F -0.20
± 0.41 2.67
± 9.10 2.27
± 11.54 7.80
± 7.85 2.436 0.074 ES (l) -1.33
+ - 3.43 3.00
± 4.69 2.47
± 7.07 3.40
± 5.80 2.448 0.073 ES (r) 0.02
± 4.60 2.93
7.33 2.73
± 4.41 3.27
± 4.35 1.047 0.379 C (1) 0.80
± 5.49 3.47
± 11.26 2.87
± 32.17 4.07
± 7.83 0.097 0.962 C (r) 0.87
± 24.20 1.87
± 17.91 2.27
± 17.33 3.53
± 9.06 0.057 0.982 Ch 1.60
± 11.33 4.67
± 17.92 5.13
± 8.72 5.80
± 8.48 0.347 0.792

4.4. Change of erythema index

The skin erythema index (EI) was measured before and after the experiment to examine the effects of 60 collagen and vinegar complexes on skin color for 12 weeks for women aged 50-60 years.

* 4.4.1. Change of erythema index by each site

20 shows the results of measuring the total erythema index change of each group before and after the meal.

The total amount of erythema changes in each group in all groups was 316.2 ± 31.946 EI in the forehead and 314.2 ± 5.8% in the forehead area in order to see whether the combination of 60 collagen and vinegar in 50 ~ (P = 0.397) in the left eye side, 298.43 ± 29.768 EI in the diastolic area, and 295.58 ± 31.846 EI in the diarrhea group. The mean diastolic dimension of the right eye was 297.27 ± 29.291 EI was decreased by 0.7% (p = 0.238) from 295.02 ± 32.007 EI after eating, but there was no significant difference (p <0.05). On the other hand, the area of the left ball was significantly decreased from 269.95 ± 35.636 EI before feeding to 265.13 ± 33.515 EI after feeding (p = 0.000), and the right ball area was decreased from 270.78 ± 35.841 EI before feeding to 266.22 ± 33.701 EI (P = 0.000) and there was a significant difference (p <0.001). In addition, there was a significant difference (p <0.01) in the jaw area from 342.33 ± 20.680 EI before dieting to 337.82 ± 20.960 EI after dietary reduction by 1.3% (p = 0.002).

4.4.2. Changes in erythema index by group

The results of the analysis of the change of mean total erythema index of each group for 12 weeks showed that the erythema index tended to decrease in all groups after the experiment. 21 shows the results of measurement of the change in the sum of the erythema indexes among the groups.

The degree of change in the erythema index of FIG. 21 was confirmed to be homogeneous (p = 0.996) because there was no significant difference between the four groups of the control group, the collagen group, the vinegar group and the collagen + vinegar group. The total amount of erythema change in each group was 298.37 ± 37.179 EI before the meal and 297.46 ± 38.263 EI after the dietary supplementation to find that the combination of collagen and vinegar of 60 ~ p = 0.289), but there was no significant difference. However, in the vinegar group, 299.07 ± 41.867 EI was significantly reduced (295.50 ± 42.029 EI), and the collagen group was decreased 299.27 ± 40.018 EI and 295.08 ± 38.057 EI, respectively. (P = 0.005). In the collagen + vinegar group, the difference was 299.82 ± 40.520 EI before and 294.62 ± 39.457 EI after feeding. The difference was significant (p <0.001). As a result, collagen + vinegar group, collagen group, vinegar group, in turn, improved the degree of erythema can be seen. Therefore, the total average change of erythema index in collagen + vinegar group was decreased most, and it was confirmed that skin color was brightened when combined diet was more effective than single diet of collagen or vinegar.

4.3.3. Significance verification by group

The Erythema index (EI) was measured before and after the 12 week experiment. The average changes of the experimental and control groups were compared. In order to analyze the significance between the groups, post-test was conducted with Scheffe's using the modified mean amount of one-way ANOVA. Table 20 shows the results of the inter-group incremental scales after the dietary changes.

Analysis of the average change of the erythema index for 12 weeks showed that the erythema index tended to decrease almost all after the experiment. Compared with the results, the forehead area showed a 1.3-fold decrease (p = 0.916) in the amount of collagen + vinegar reduction compared with the decrease in the collagen-erythema level (p = 0.916) (P = 0.925), the collagen + vinegar group had a 1.3-fold decrease in the amount of erythema reduced in the collagen group compared with the decrease in the erythrocyte group (P = 0.985), respectively. The left ball showed a 1.3-fold decrease (p = 0.358) of the change in the collagen + vinegar group compared with the decrease in the decrease of the erythema of the collagen group (p = 0.358) (P = 0.660), and the jaw showed a 1.2-fold decrease in the collagen + vinegar group (p = 0.536) compared with the decrease in the collagen group. The average change of the groups was decreased except for the forehead control group, but there was no significant difference between the groups. As a result, collagen + vinegar group, collagen group, and vinegar group order improved the degree of erythema index. In addition, the total average change of erythema index was significantly decreased in collagen + vinegar group, and it was found that the color of erythema was improved when combined diet was more effective than when single collagen or vinegar was used.

Cont
Mean  ± SD C
Mean  ± SD V
Mean  ± SD C + V
Mean  ± SD F p F -1.06
± 7.96 2.66
± 9.58 2.33
± 16.41 3.33
± 26.67 0.204 0.916 ES (l) 1.00
± 7.76 3.2
± 20.16 2.66
± 16.47 4.5
± 7.5 0.161 0.925 ES (r) 1.06
± 9.57 2.53
± 20.71 2.2
± 18.26 3.2
± 6.66 0.053 0.985 C (1) 1.8
+ - 7.72 5.5
± 9.03 4.6
± 8.26 7.2
± 9.1 1.149 0.358 C (r) 1.6
± 7.65 2.6
± 13.24 4.8
± 11.48 6.06
± 7.8 0.661 0.660 Ch 1.0
± 8.83 5.4
± 10.19 4.8
± 11.48 6.8
± 12.0 0.811 0.536

4.5. Comparison of Satisfaction Average after Experiment

The satisfaction of the experimental groups after the experiment was scored as 5 points and compared with the average score. The results are shown in Table 21. In the question "The skin was softened," the vinegar group was 3.5 points higher than the collagen 3.4 points, and the average score of the collagen and vinegar group was 3.2 points. Except these two questions, the average score of satisfaction of all items was higher in the order of collagen + vinegar group, collagen group and vinegar group.

In the clinical results of the diet, the subjective satisfaction scores of the collagen + vinegar group were higher than those of the collagen + vinegar group. The mean score of satisfaction among the experimental groups was significantly higher than that of the control group (p = 0.019), "better pigmentation" (= 0.005) and "better erythema" . Especially, satisfaction of pigment deposition effect was the most significant difference with p = 0.005.

C
Mean
± SD V
Mean
± SD C + V
Mean
± SD F p Seems to have moisten
on facial skin 3.8
± 0.78 3.4
± 0.96 4.0
± 0.94 1.145 0.333 Seems to have  a good  elasticity on facial skin 3.3
± 0.82 3.0
± 0.94 4.1
± 0.73 4.595 0.019 * Seems to have  a good  wrinkle on facial skin 3.7
± 0.67 3.6
± 0.96 4.2
± 0.78 1.541 0.232 Seems to have  a good  pigmentation on  facial skin 3.1
± 0.56 3.0
± 0.21 4.0
± 0.25 6.349 0.005 ** Seems to have  softened on facial skin 3.4
± 0.84 3.5
± 0.26 4.2
± 0.24 2.773 0.080 Seems to have  whitening effects on  facial skin 3.4
± 1.07 3.3
± 0.82 4.1
± 0.73 2.397 0.110 Seems to have  a good  erythema on facial skin 3.2
± 0.91 3.2
± 0.89 4.1
± 0.72 3.627 0.040 *

* P < 0.05, ** p < 0.01

5. Changes in neck skin

5.1. Comparison of neck skin roughness

The purpose of this study was to investigate the effects of collagen and vinegar complexes on skin roughness of twenty sixty women aged 50 to 60 years using a skin visiometer (SV600) Were compared.

5.1.1. Homogeneity test for measurement site

In order to determine whether the homogeneity of the data measured before each experiment was valid, homogeneity tests were performed on the measurement points of the front neck center (Table 22), the left neck (Table 23), and the right neck (Table 24) (P <0.05). There was no statistically significant difference between the two groups in terms of mean value between the groups.

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.19 + 0.035 0.20 + 0.044 0.21 + 0.063 0.18 + 0.043 0.376 0.772 CONT 0.49 + 0.061 0.53 + 0.037 0.48 + 0.038 0.51 + 0.062 1.183 0.347 YES 1.87 + - 0.404 1.76 + 0.256 1.69 ± 0.215 1.80 ± 0.285 0.336 0.800 MR1 0.48 ± 0.058 0.53 + 0.075 0.50 0.069 0.55 + 0.068 1.087 0.383 MR2 0.29 + - 0.103 0.27 ± 0.054 0.32 ± 0.107 0.31 + 0.093 0.311 0.817 MR3 0.21 + 0.042 0.24 + 0.048 0.22 0.068 0.26 ± 0.058 0.982 0.426 MR4 0.19 + 0.047 0.21 + 0.067 0.22 + 0.033 0.22 0.054 0.358 0.784 MR5 0.06 0.021 0.07 0.026 0.06 + 0.035 0.08 0.022 0.298 0.826

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.19 + 0.039 0.20 + 0.044 0.19 + 0.060 0.22 + 0.074 0.261 0.852 CONT 0.45 + 0.093 0.51 + 0.061 0.50 0.061 0.55 + 0.115 1.310 0.306 YES 1.85 ± 0.213 1.65 + 0.183 1.79 + 0.229 1.82 0.355 0.623 0.610 MR1 0.40 ± 0.107 0.45 + 0.130 0.46 0.110 0.51 + 0.073 0.885 0.470 MR2 0.28 ± 0.119 0.25 0.077 0.30 + 0.093 0.28 ± 0.075 0.284 0.836 MR3 0.17 + 0.047 0.20 + 0.032 0.18 + 0.033 0.22 + 0.040 1.961 0.161 MR4 0.17 + 0.045 0.19 0.051 0.20 ± 0.056 0.18 + 0.046 0.246 0.863 MR5 0.07 ± 0.021 0.07 ± 0.024 0.06 0.038 0.07 ± 0.015 0.181 0.908

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ 0.19 + 0.035 0.20 + 0.035 0.18 + 0.050 0.21 + 0.066 0.366 0.778 CONT 0.43 + 0.074 0.51 + - 0.054 0.50 0.077 0.53 + 0.081 1.656 0.216 YES 1.86 + 0.187 1.63 + 0.163 1.83 + - 0.286 1.82 0.355 0.850 0.487 MR1 0.39 + 0.096 0.43 + 0.100 0.44 ± 0.089 0.50 + - 0.057 1.254 0.323 MR2 0.29 + 0.113 0.26 ± 0.058 0.28 ± 0.079 0.26 + 0.055 0.175 0.912 MR3 0.20 ± 0.057 0.21 + 0.035 0.20 + 0.033 0.21 + 0.039 0.127 0.943 MR4 0.18 + 0.043 0.20 + 0.054 0.21 ± 0.059 0.19 + 0.029 0.340 0.797 MR5 0.06 0.021 0.07 ± 0.020 0.06 ± 0.18 0.06 ± 0.015 0.093 0.963

5.1.2. Roughness change on the measurement site after the experiment

5.1.2.1. Skin roughness change in the middle part of neck

Table 25 is a table showing changes in skin roughness at the central part of the neck before and after the experiment. The degree of change in skin roughness at the central part of the neck was significantly higher in the NRJ group (p = 0.772), CONT (p = 0.347), VAR (p = 0.800), MR1 (p = 0.383), MR2 ), MR4 (p = 0.784), and MR5 (p = 0.826) showed no significant difference, indicating homogeneity.

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.19 + 0.035 0.20 + 0.044 0.21 + 0.063 0.18 + 0.043 -1.816 0.085 after 0.18 + 0.043 0.23 + 0.026 0.23 + 0.040 0.22 ± 0.058 CONT before 0.49 + 0.061 0.53 + 0.037 0.48 + 0.038 0.51 + 0.062 1.475 0.157 after 0.49 + 0.084 0.48 0.114 0.47 ± 0.058 0.44 0.118 YES before 1.87 + - 0.404 1.76 + 0.256 1.69 ± 0.215 1.80 ± 0.285 2.042 0.055 after 1.95 + - 0.595 1.56 + 0.079 1.55 + 0.143 1.48 0.327 MR1 before 0.48 ± 0.058 0.53 + 0.075 0.50 0.069 0.55 + 0.068 1.514 0.147 after 0.49 + 0.021 0.50 + 0.076 0.47 + 0.086 0.50 0.048 MR2 before 0.29 + - 0.103 0.27 ± 0.054 0.32 ± 0.107 0.31 + 0.093 1.557 0.136 after 0.29 ± 0.100 0.22 + 0.035 0.30 0.048 0.24 + 0.096 MR3 before 0.21 + 0.042 0.24 + 0.048 0.22 0.068 0.26 ± 0.058 1.428 0.169 after 0.21 + 0.033 0.20 + 0.098 0.20 + 0.055 0.22 + 0.089 MR4 before 0.19 + 0.047 0.21 + 0.067 0.22 + 0.033 0.22 0.054 1.001 0.329 after 0.18 + 0.022 0.19 + 0.049 0.21 + 0.031 0.19 + 0.071 MR5 before 0.06 0.021 0.07 0.026 0.06 + 0.035 0.08 0.022 0.722 0.479 after 0.07 0.018 0.06 0.049 0.06 ± 0.063 0.06 ± 0.063

Based on the above results, we tried to investigate the change in the roughness of the neck area by group. FIG. 22 shows the results obtained by measuring changes in the roughness values at the central portions of the necks before and after the dietary treatment of each group, and then adding the values of the respective groups.

There was no statistically significant difference (p <0.05) between the control group and the control group (0.47 ± 0.569 and 0.48 ± 0.613, 2.1%, p = 0.501), respectively. There was a significant difference (p <0.05) in the collagen group from 0.48 ± 0.522 before dieting to 0.43 ± 0.457 after dieting by 10.4% (p = 0.049). The vinegar group showed a decrease of 6.5% (p = 0.109) from 0.46 ± 0.496 before dieting to 0.43 ± 0.450 after dieting, but there was no significant difference (p <0.05). There was significant difference (p <0.05) in collagen + vinegar group from 0.49 ± 0.535 before dieting to 0.42 ± 0.446 after dieting by 14.2% (p = 0.018). As a result, the roughness of the central part of the neck was improved by collagen + vinegar group, collagen group and vinegar group. In the collagen + vinegar group, the change of the roughness of the central part of the neck was most changed, and it was confirmed that the neck skin roughness was improved when the collagen or vinegar was combined.

5.1.2.2. Skin roughness change in left neck area

Table 26 shows the values of the changes in the roughness of the left neck before and after the experiment. The degree of roughness change in the left neck was significantly higher in the NRJ group (p = 0.852), CONT (p = 0.306), VAR (p = 0.610), MR1 , MR4 (p = 0.863), and MR5 (p = 0.908) showed no significant differences, suggesting that homogeneity is valid (see Table 23).

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.19 + 0.039 0.20 + 0.044 0.19 + 0.060 0.22 + 0.074 -2.202 0.040 * after 0.18 + 0.047 0.25 0.027 0.22 + 0.046 0.28 + 0.073 CONT before 0.45 + 0.093 0.51 + 0.061 0.50 0.061 0.55 + 0.115 1.532 0.142 after 0.45 + 0.096 0.46 + 0.101 0.47 ± 0.058 0.48 + 0.155 YES before 1.85 ± 0.213 1.65 + 0.183 1.79 + 0.229 1.82 0.355 2.983 0.008 ** after 1.81 0.307 1.44 0.210 1.65 ± 0.162 1.52 + 0.334 MR1 before 0.40 ± 0.107 0.45 + 0.130 0.46 0.110 0.51 + 0.073 1.063 0.301 after 0.41 + - 0.102 0.42 + 0.125 0.45 + 0.108 0.42 + 0.154 MR2 before 0.28 ± 0.119 0.25 0.077 0.30 + 0.093 0.28 ± 0.075 1.647 0.116 after 0.30 0.105 0.19 + 0.045 0.26 + 0.090 0.22 ± 0.106 MR3 before 0.17 + 0.047 0.20 + 0.032 0.18 + 0.033 0.22 + 0.040 1.449 0.164 after 0.16 + 0.034 0.16 + 0.115 0.16 + 0.096 0.18 + 0.073 MR4 before 0.17 + 0.045 0.19 0.051 0.20 ± 0.056 0.18 + 0.046 0.968 0.345 after 0.18 ± 0.020 0.17 ± 0.065 0.19 + 0.067 0.14 + 0.078 MR5 before 0.07 ± 0.021 0.07 ± 0.024 0.06 0.038 0.07 ± 0.015 0.911 0.374 after 0.07 ± 0.032 0.05 ± 0.040 0.05 ± 0.048 0.04 0.047

* P < 0.05, ** p < 0.01

Based on the above results, we tried to investigate the changes in the total neck roughness of the left neck group. FIG. 23 shows the results obtained by measuring the change in the roughness value of the left neck portion before and after the dietary test of each group, and then summing the values of the respective groups.

There was no significant difference in the roughness of the left neck of each group in the control group from 0.45 ± 0.557 to 0.45 ± 0.549 (0.23%) (p = 0.939) (P = 0.150), but there was no significant difference (p <0.05). In contrast, the collagen group significantly decreased from 0.44 ± 0.489 to 0.39 ± 0.432 (p = 0.041), and the collagen + vinegar group from 0.48 ± 0.549 to 0.41 ± 0.468 (14.5% 0.011) and there was a significant difference (p <0.05).

As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in the roughness of the left neck. In the collagen + vinegar group, the change of the roughness of the neck of the left side was the most changed, and the roughness of the neck of the left neck was improved when the collagen and vinegar were combined.

5.1.2.3. Changes in skin roughness of right neck area

Table 27 shows the skin roughness change values of the right neck region before and after the experiment. The degree of change of skin roughness in the right neck was significantly higher in the NRJ (p = 0.283), CONT (p = 0.522), VAR (p = 0.198), MR1 (p = 0.327), MR2 ), MR4 (p = 0.501), and MR5 (p = 0.820) showed no significant difference, indicating that homogeneity is valid.

Cont (n = 15)
Mean  ± SD C (n = 15)
Mean  ± SD V (n = 15)
Mean  ± SD C + V (n = 15)
Mean  ± SD F p NRJ before 0.19 + 0.035 0.20 + 0.035 0.18 + 0.050 0.21 + 0.066 -2,150 0.045 * after 0.18 + 0.047 0.26 + 0.023 0.20 + 0.064 0.27 ± 0.089 CONT before 0.43 + 0.074 0.51 + - 0.054 0.50 0.077 0.53 + 0.081 1.427 0.170 after 0.44 + 0.074 0.45 + 0.117 0.47 ± 0.058 0.45 ± 0.162 YES before 1.86 + 0.187 1.63 + 0.163 1.83 + - 0.286 1.82 0.355 2.957 0.008 ** after 1.77 + - 0.356 1.45 ± 0.216 1.69 ± 0.185 1.52 + 0.321 MR1 before 0.39 + 0.096 0.43 + 0.100 0.44 ± 0.089 0.50 + - 0.057 1.074 0.296 after 0.40 + 0.080 0.39 + 0.157 0.42 ± 0.108 0.44 + 0.132 MR2 before 0.29 + 0.113 0.26 ± 0.058 0.28 ± 0.079 0.26 + 0.055 1.619 0.122 after 0.29 + 0.101 0.21 + 0.047 0.26 ± 0.051 0.21 ± 0.106 MR3 before 0.20 ± 0.057 0.21 + 0.035 0.20 + 0.033 0.21 + 0.039 1.882 0.075 after 0.20 + 0.050 0.17 ± 0.119 0.16 + 0.070 0.15 + 0.077 MR4 before 0.18 + 0.043 0.20 + 0.054 0.21 ± 0.059 0.19 + 0.029 0.405 0.176 after 0.19 + 0.011 0.16 + 0.069 0.19 + 0.073 0.14 + 0.079 MR5 before 0.06 0.021 0.07 ± 0.020 0.06 ± 0.18 0.06 ± 0.015 1.060 0.302 after 0.07 ± 0.024 0.05 ± 0.035 0.06 0.048 0.04 0.042

* P < 0.05, ** p < 0.01

Based on the above results, we tried to investigate the changes in the total skin roughness of the right neck group. Fig. 24 shows the result of measuring the changes in skin roughness values of the right neck region before and after the dietary treatment of each group, and then summing the values of the respective groups.

There was no significant difference (p <0.05) between the control group and control group (p <0.05), but the difference was not significant (p <0.05) There was a significant difference (p <0.05) between before and after dieting in 0.46 ± 0.551 and 0.43 ± 0.504 in 6.5% (p = 0.105). The collagen group was significantly decreased from 0.44 ± 0.479 to 0.39 ± 0.434 and 11.3% (p = 0.045), respectively. The collagen + vinegar group was significantly decreased from 0.47 ± 0.549 before dieting to 0.40 ± 0.470 after dieting (14.8% 0.014) and there was a significant difference (p <0.05). As a result, collagen + vinegar group, collagen group, and vinegar group showed improvement in skin roughness on the right neck area. In the collagen + vinegar group, the change of the roughness of the right side of the neck was the most changed, and the roughness of the right neck was improved when the collagen and vinegar were combined.

5.1.3. Changes in skin roughness of neck

As a result, the NRJ value, which means "Energy", tended to increase after the experiment compared with before the experiment. CONT, which means skin texture contrast, VAR, which means tone of skin texture, 25-a to 25-h show the change of the skin texture of each group before and after the experiment, while R1-R5 indicating the horizontal skin texture tended to decrease after the experiment This is the sum of the values after the experiment.

In FIG. 25 NRJ, "NRJ" indicating constant skin texture was found to be decreased in the control group from 0.19 ± 0.034 before the diet to 0.18 ± 0.042 after the diet (p = 0.123) 0.05). In contrast, the collagen group increased from 25% (p = 0.008) to 0.25 ± 0.026 (0.20 ± 0.038) before the diet and from 0.19 ± 0.055 to 0.22 ± 0.048 (p = 0.043) (P <0.05). There was a significant difference (p <0.01) between the pre - dietary 0.20 ± 0.060 and 0.25 ± 0.074 in the collagen + vinegar group by 25% (p = 0.033).

The CONT value indicating the composition of the skin of CONT in FIG. 25 was increased from 0.45 ± 0.075 before the diet to 0.46 ± 0.082 after the diet and was not significantly different (p <0.05). The collagen group showed a decrease of 11.5% (p = 0.101) from 0.52 ± 0.049 before the diet to 0.46 ± 0.103 after the dieting, and 4.0% (p = 0.409) from 0.49 ± 0.057 before the dieting to 0.47 ± 0.053 after the dieting, There was no significant difference (p <0.05) in collagen + vinegar group between 0.53 ± 0.084 and 0.46 ± 0.136 before and 13.2%, respectively.

The VAR value, which means the skin tone of VAR, was decreased from 1.86 ± 0.264 in the control group to 1.85 ± 0.413 in the control group and 0.5% (p = 0.822) in the control group, but there was no significant difference (p <0.05). On the other hand, collagen group decreased 11.9% (p = 0.018) from 1.68 ± 0.199 before diet to 1.48 ± 0.175 after diet, decreased 7.9% (p = 0.023) from 1.77 ± 0.236 before dieting to 1.63 ± 0.164 after dieting, + Palatability of the vinegar group decreased from 1.81 ± 0.309 to 1.51 ± 0.303 by 16.5% (p = 0.002) (p <0.05).

The MR1 value, which indicates the mean vertical and horizontal skin texture of the MR1, was not significantly different in the control group from 0.43 ± 0.093 before the diet to 0.43 ± 0.083 after the dieting (p = 0.630) (p <0.05 ). (P = 0.197) decreased from 0.47 ± 0.108 before the diet to 0.44 ± 0.124 after the diet, and decreased to 4.2% (p = 0.167) from 0.47 ± 0.088 before the diet to 0.45 ± 0.096 after the diet and 6.3% The vinegar group showed a decrease of 11.5% (p = 0.138) from 0.52 ± 0.066 before dieting to 0.46 ± 0.117 after dieting, but there was no significant difference (p <0.001).

The MR2 value of MR2, which means average vertical and horizontal skin texture, was 0.29 ± 0.104 in the control group and 0.29 ± 0.095 in the control group, which was 2.0% (p = 0.663) ). The vinegar group showed a decrease of 10% (p = 0.467) from 0.30 ± 0.088 before dieting to 0.27 ± 0.065 after dieting, but there was no significant difference (p <0.05). On the other hand, the collagen group decreased 0.22 ± 0.060 before feeding and 0.21 ± 0.042 after feeding, and decreased 21.2% (p = 0.014) from 0.28 ± 0.073 before feeding and 0.22 ± 0.096 before feeding in the collagen + There was a significant difference (p <0.05).

The MR3 value, which indicates the average vertical and horizontal skin texture of the MR3, was decreased from 0.19 ± 0.049 in the control group to 0.19 ± 0.042 in the control group, which was 1.5% (p = 0.578) ). In the collagen group, the decrease was 14.2% (p = 0.101) in the diet from 0.21 ± 0.040 to 0.18 ± 0.104 after the diet, and 15% (p = 0.409) in the vinegar group from 0.20 ± 0.047 before the diet to 0.17 ± 0.072 after the diet. Collagen + vinegar group decreased from 0.23 ± 0.049 before feeding to 0.18 ± 0.80 after feeding (21.7%, p = 0.063) but there was no significant difference (p <0.05).

The MR4 value, which indicates the mean vertical and horizontal skin texture of MR4, was 2.18% (p = 0.605) increased in the control group from 0.18 ± 0.042 before the diet to 0.18 ± 0.018 after the meal ). The collagen group decreased from 0.20 ± 0.054 before feeding to 0.17 ± 0.059 after feeding and decreased by 15% (p = 0.254) from 0.21 ± 0.048 before feeding to 0.20 ± 0.056 before feeding (p = 0.401) Collagen + vinegar group decreased from 0.20 ± 0.045 before diet to 0.16 ± 0.074 after dieting (p = 0.130) but there was no significant difference (p <0.05).

The MR5 value, which means the average vertical and horizontal skin texture of the MR5, was increased from 0.06 ± 0.019 before the diet to 0.07 ± 0.024 before the diet and 16.6% (p = 0.278) after the diet, but there was no significant difference (p <0.05 ). Collagen group decreased from 0.07 ± 0.021 before diet to 0.05 ± 0.039 after diet and decreased by 28.5% (p = 0.151) from vinegar group to 0.06 ± 0.029 before diet and 6.25% (p = 0.306) Vinegar group decreased from 0.07 ± 0.017 before diet to 0.05 ± 0.048 after diet (28.5%, p = 0.070), but there was no significant difference (p <0.05).

Fig. 26 shows the result of representing the total change amount in Fig. 25 in%. The results were as follows: 1) The change in the posterior and posterior changes in the neck roughness of each group was found to be -0.010, -0.005, 0.014, -0.008, and -0.006 respectively in NRJ, CONT, VAR, MR1, MR2, (P = 0.002, -0.004, -0.004, respectively). The total variation was -0.002, which was 5%, 2.2%, 0.5%, 1.8%, 2.0%, 1.5%, 2.1% and 16.6% 0.558). In the collagen group, 0.046, 0.058, 0.194, 0.032, 0.048, 0.036, 0.022, and 0.016, respectively, showed a total change of 0.056 in the NRJ, CONT, VAR, MR1, MR2, MR3, (P = 0.061), and the vinegar group showed changes in NRJ, CONT, VAR, MR1, MR2, MR3, MR4 and MR5 at 0.010 , 0.023, 0.142, 0.020, 0.023, 0.023, and 0.011 0.004, respectively, which showed a total change of 0.032, which was 15.7%, 4.0%, 7.9%, 4.2%, 10%, 15%, 4.7% and 6.25% % (p = 0.076). The total number of collagen + vinegar groups was 0.015, 0.076, 0.301, 0.064, 0.059, 0.050, 0.043 and 0.020, respectively, which showed a change of 0.078 in the NRJ, CONT, VAR, MR1, MR2, MR3, 13.2%, 16.5%, 11.5%, 21.4% 21.7%, 20% and 28.5%, respectively.

The decrease in neck roughness of each group showed that collagen + vinegar group had a decrease of neck roughness by 19.7%, collagen group 16.4% and vinegar group 8.4% Respectively. This suggests that the combination of collagen and vinegar is more effective for neck skin roughness than for each single diet.

5.2. Comparison of changes in neck skin color

Skin color can be expressed as SCE L * value indicating lightness, SCE a * value indicating redness and SCE b * indicating yellowness.

The purpose of this study was to compare the effect of collagen and vinegar complex on the neck color of 60 women aged 50 to 60 years. .

5.2.1. SCE L * value representing lightness

Table 28 shows the SCE L * values before and after the experiment. The changes in SCE L * value indicating lightness were significantly higher in the central part of the diagonal (p = 0.969), in the left neck side (p = 0.893), in the right side neck side (p = 0.938) p = 0.933). There was no statistically significant difference in all measurement sites (p <0.05).

Group CN
Mean  ± SD LN
Mean  ± SD RN
Mean  ± SD BN
Mean  ± SD Before After Before After Before After Before After Cont  (n = 15) 62.66
± 4.79 62.73
± 2.39 63.93
± 5.61 62.73
± 2.39 63.73
± 5.44 63.07
± 2.81 60.00
± 5.09 59.33
± 3.65 T-value -0.031 0.494 0.281 0.367 P-value 0.977 0.647 0.792 0.732 C (n = 15) 64.33
± 4.38 66.11
± 2.72 62.45
± 5.59 64.32
± 6.38 61.91
± 5.03 63.72
± 6.58 59.80
± 6.13 61.19
± 5.28 T-value -1.143 -1.118 -0.927 -0.964 P-value 0.317 0.326 0.407 0.390 V (n = 15) 64.35
± 7.74 66.41
± 8.84 63.55
± 7.24 64.41
± 9.17 63.01
+ - 7.13 63.95
± 8.68 60.35
± 7.77 61.41
± 7.06 T-value -1.004 -0.565 -0.618 -0.473 P-value 0.372 0.603 0.570 0.661 C + V (n = 15) 60.75
± 2.22 61.48
± 2.31 61.29
± 0.86 61.83
± 1.13 61.31
± 0.89 61.78
± 0.78 61.63
± 0.92 62.14
± 1.11 T-value -1.568 -1.176 -0.960 -1.411 P-value 0.192 0.305 0.391 0.231

CN in the above table represents the center of neck, LN in the above table represents the lift of neck, RN of the above table represents the right of neck, and BN of the table represents the back of neck.

Based on the above results, we tried to investigate the change of neck brightness and group brightness by SCE L * total value. FIG. 28 shows the results obtained by measuring the change in the SCE L * value before and after the expression of each group, and then adding the values of the respective groups.

The changes of SCE L * in each group were decreased from 62.58 ± 5.074 before feeding to 61.96 ± 3.059 after feeding (p = 0.547) (p <0.05). There was a significant difference (p <0.05) in the collagen group from 62.12 ± 5.161 before the diet to 63.83 ± 5.332 after the diet by 2.7% (p = 0.038). The vinegar group was increased from 62.81 ± 7.033 before dieting to 64.04 ± 7.996 after dieting by 1.9% (p = 0.170), but there was no significant difference (p <0.05). There was a significant difference (p <0.05) in the collagen + vinegar group from 61.93 ± 4.077 before the diet to 63.94 ± 4.845 after the diet and 3.2% (p = 0.017). As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in neck skin color. In addition, the change of SCE L * averaged in the collagen + vinegar group was most changed, and it was confirmed that the neck skin color was improved when the collagen or vinegar was combined.

5.2.2. SCE a * value indicating redness

Table 29 shows the SCE a * values before and after the experiment. The degree of change in the SCE a * value indicating redness was significantly higher in the central part of the diagonal (p = 0.979), in the left neck side (p = 0.950), in the right side neck side (p = 0.990) (p = 0.833). There was no statistically significant difference in all the measurement sites (p <0.05).

Group CN
Mean  ± SD LN
Mean  ± SD RN
Mean  ± SD BN
Mean  ± SD Before After Before After Before After Before After Cont  (n = 15) 9.95
± 2.93 10.58
± 2.16 9.71
± 3.09 9.83
± 2.99 9.51
± 2.85 9.63
± 2.84 11.05
± 3.19 10.98
± 2.34 T-value -0.515 -0.307 -0.320 0.046 P-value 0.634 0.774 0.765 0.965 C (n = 15) 9.69
± 2.22 9.20
± 1.54 10.30
± 2.80 9.83
± 1.95 9.86
± 2.72 9.53
± 1.90 12.00
± 2.90 11.07
± 2.03 T-value 0.306 0.278 0.203 0.630 P-value 0.775 0.795 0.849 0.563 V (n = 15) 9.81
± 1.54 9.59
± 1.70 9.41
± 1.50 9.19
± 1.73 9.60
± 1.38 9.39
± 1.63 10.52
± 1.98 9.79
± 2.10 T-value 0.276 0.320 0.294 0.563 P-value 0.796 0.765 0.783 0.604 C + V (n = 15) 10.28
± 1.44 9.60
± 1.42 10.20
± 1.76 9.60
± 1.31 10.00
± 2.03 9.56
± 1.33 11.08
± 1.64 10.02
± 1.75 T-value 1.088 0.597 0.396 0.938 P-value 0.338 0.583 0.713 0.401

Based on the above results, we tried to investigate the total redness and redness of the whole face with SCE a * total value. FIG. 29 shows the results obtained by measuring the change in the SCE a * value before and after the expression of each group, and then adding the values of the respective groups.

The change of SCE a * in each group was not significantly different (p <0.05) in the control group from 10.05 ± 2.841 before dieting to 10.25 ± 2.458 after dieting by 1.9% (p = 0.673). The collagen group showed a decrease of 5.2% (p = 0.461) from 10.46 ± 2.630 before the meal to 9.91 ± 1.862 after the meal, a decrease of 3.5% (p = 0.422) from 9.84 ± 1.549 before the dieting to 9.49 ± 1.669 after the dieting, There was no significant difference (p <0.001) in the vinegar group between 10.39 ± 1.648 before the meal and 9.70 ± 1.362 after the meal and 6.6% (p = 0.144) As a result, there was no significant difference, but the values were decreased in all groups except for the control group. Especially, collagen + vinegar group, collagen group and vinegar group were decreased and the neck skin color gradually improved. In addition, the change of SCE a * in collagen + vinegar group was most changed, and it was confirmed that the complexion of the collagen and vinegar improved the neck skin color.

5.2.3. SCE b * value indicating yellowness

Table 30 shows SCE b * values before and after the experiment. (P = 0.903), the right side of the neck (p = 0.926), the center of the neck (p = 0.971), indicating that there is no significant difference in all measurement sites (p <0.05).

Group CN
Mean  ± SD LN
Mean  ± SD RN
Mean  ± SD BN
Mean  ± SD Before After Before After Before After Before After Cont  (n = 15) 19.94
± 4.10 19.44
± 4.04 20.77
± 5.01 20.69
± 5.82 20.97
± 4.88 21.13
± 6.11 23.34
± 5.79 23.07
± 3.28 T-value 0.537 0.086 -0.130 0.178 P-value 0.620 0.935 0.903 0.867 C (n = 15) 22.00
+ - 3.66 22.63
± 2.89 21.28
± 3.10 21.90
± 1.58 20.54
± 3.78 21.42
± 1.63 22.28
± 3.26 22.85
± 3.11 T-value -0.648 -0.500 -0.485 -0.566 P-value 0.552 0.643 0.653 0.602 V (n = 15) 21.51
± 3.39 21.99
± 4.35 22.31
± 4.31 22.79
± 4.73 22.05
± 4.57 22.83
± 4.70 22.31
± 3.69 22.79
± 4.16 T-value -0.290 -0.297 -0.480 -0.223 P-value 0.786 0.782 0.656 0.834 C + V (n = 15) 20.88
+ - 3.63 21.67
± 3.96 20.48
+ - 3.98 21.41
± 4.18 20.34
+ - 4.14 21.37
± 4.25 23.04
± 3.82 23.89
± 4.64 T-value -1.775 -1.010 -0.988 -0.712 P-value 0.151 0.370 0.379 0.516

Based on the above results, we tried to investigate the change in yellowness of each group by SCE b * total value. 30 shows the results obtained by measuring changes in the SCE b * value before and after the formula of each group and then adding the values of the respective groups.

The change of SCE b * in each group was 0.8% (p = 0.754) in the control group from 21.25 ± 4.757 before feeding to 21.08 ± 4.746 after feeding (p <0.05). In the collagen group, the increase was 3.1% (p = 0.273) in the diet from 21.52 ± 3.252 to 22.20 ± 2.291 after the diet, and the increase in the vinegar group from 22.05 ± 3.708 before the diet to 22.60 ± 4.142 after the diet, 2.4% (p = 0.503) The vinegar group was increased from 21.18 ± 3.751 before diet to 22.09 ± 4.064 after eating (4.2%, p = 0.051), but there was no significant difference (p <0.001). As a result, there was no significant difference, but the values were decreased in all groups except for the control group. Especially, collagen + vinegar group, collagen group and vinegar group were decreased and the neck skin color gradually improved. In addition, the highest change in SCE b * in the collagen + vinegar group was observed, and it was found that the skin color was improved when the collagen or vinegar was combined with the single diet.

5.2.4. Change of neck skin color

As a result, the SCE L * value was significantly higher in each group than in the control group, and the SCE L * value indicating the lightness, the SCE a * value indicating the redness, and the SCE b * The SCE a * values were significantly reduced in all groups compared to the control group. The SCE b * value was significantly increased in all groups compared with the control group. Therefore, we tried to show the change of neck skin color by adding only the changed values of SCE L *, SCE a *, and SCE b * for each group after dietary treatment. Table 32 summarizes the total amount of change in neck skin color after dieting from the dietary pattern of each group.

The change in total neck skin color of each group in Table 31 showed no significant difference (p <0.05) in the control group when the dietary change was 0.33 (p = 0.886). There was no significant difference (p <0.05) in the collagen group compared to the pre - diastolic level (p = 0.454). There was no significant difference (p <0.05) in the vinegar group (p = 0.669). There was no significant difference (p <0.05) in the collagen + vinegar group (p = 0.226), but the difference was not significant (p <0.05). However, the amount of collagen + vinegar showed 1.69 times more change than that of vinegar group and 1.22 times more than change of collagen group. As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in neck skin color. In addition, the total amount of change in neck skin color was most changed in the collagen + vinegar group, and it was confirmed that the skin color was improved when the collagen or vinegar was combined.

SCE  L *
Mean
± SD SCE  a *
Mean
± SD SCE  b *
Mean
± SD Total T- value P- value Cont 0.61
± 4.51 0.2
± 2.09 0.17
± 2.44 0.33
± 3.15 0.122 0.886 C -1.70
± 3.41 -0.55
± 3.32 -0.67
± 2.67 -0.98
± 3.14 0.801 0.454 V -1.23
± 3.85 -0.35
± 1.90 -0.55
+ - 3.62 -071
± 3.21 0.404 0.669 C + V -2.01
± 3.45 -0.68
± 2.01 -0.90
± 1.94 -1.20
± 2.59 1.528 0.226

30 shows the change in the neck skin color of each group in%. Based on the above data, the change of the neck skin color of each group was 0.61, 0.20, and 0.17, respectively, and the change was 0.33 in SCE L *, SCE a *, and SCE b * %, 1.9% and 0.8%, respectively. In the collagen group, SCE L *, SCE a *, and SCE b * were 1.70, 0.55 and 0.67, respectively, which showed a total change of 0.98, which was 2.7%, 5.2% and 3.1%. In the vinegar group, SCE L *, SCE a *, and SCE b * were 1.23, 0.35, and 0.55, respectively, which showed a total change of 0.71, which was changed by 1.9%, 4.0% and 2.4%. SCE a * and SCE b * were 2.01, 0.68 and 0.90, respectively, which showed a total change of 1.20, which was 3.2%, 6.6% and 4.2%, respectively, representing a change of 4.6%. Therefore, as in the above results, the increase in neck skin color was the highest in the collagen + vinegar group, and it was confirmed that the skin color was improved when the collagen or vinegar was compounded.

5.3. Change in Melanin Index

The melanin index (MI) of the skin before and after the experiment was measured to examine the effect of 60 collagen and vinegar complexes on the skin color of the female aged 50 ~ 60 for 12 weeks.

5.3.1. Change of Melanin Index by each site

FIG. 31 shows the results of measuring the total change in melanin index of each group before and after a meal. The degree of change of the melanin index of FIG. 31 was significantly higher than that of the diabetic group (p = 0.918), the left neck side (p = 0.769), the right neck side (p = 0.436) There is no significant difference in the measurement site, so it is reasonable to judge homogeneity.

This study was conducted to investigate the effect of the combination of collagen and vinegar on the skin color change of 60 women aged 50 ~ 60 years. The change of total melanin index in each group in each group was 166.25 ± 39.057 MI (P = 0.304), and the left side of the neck was decreased from 187.60 ± 33.459 MI before feeding to 179.05 ± 25.485 MI after feeding (160.170 ± 39.026 MI) (P = 0.142) decreased from 189.05 ± 28.71 MI to 181.00 ± 23.885 MI after dieting, and the median posterior part of the neck decreased to 1.96% (p = 0.464) from 199.85 ± 32.08 MI before feeding to 196.05 ± 40.07 MI after feeding (P <0.05).

5.3.2. Change in Melanin Index by Group

The melanin index of each group showed a tendency to decrease after 12 weeks of experiment. Fig. 32 shows the results of measurement of changes in the sum of melanin indices among the groups. The degree of melanin index change in FIG. 32 was significantly different among the four groups of the control group (p = 0.269), the collagen group (p = 0.746), the vinegar group (p = 0.690) and the collagen + vinegar group No homology was verified (p <0.05).

This study was conducted to investigate the effects of the combination of collagen and vinegar on the skin color change of 60 women aged 50 ~ 60 years. The total change of melanin index among the groups was 185.70 ± 41.81 MI (P = 0.155) in the control group, 172.25 ± 20.887 MI in the vinegar group before and 182.95 ± 24.345 MI in the vinegar group and 2.56% (p = % (p = 0.271), but there was no significant difference. On the other hand, the collagen + vinegar group showed a significant difference (p <0.05) from 198.65 ± 36.085 MI before feeding to 186.70 ± 34.533 MI after feeding. As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in melanin index. In addition, the total average change of melanin index in collagen + vinegar group was decreased the most, and it was confirmed that the degree of neck skin color was improved when the combination of collagen and vinegar was combined.

5.3.3. Significance verification by group

Before and after the 12 weeks of experiment, the skin melanin index was measured. The average value of the experimental and control groups was compared. In order to analyze the significance between the groups, post-test was conducted with Scheffe's using the modified mean amount of one-way ANOVA. Table 32 shows the results of the inter-group incremental scales after the dietary changes. The mean change of the melanin index was not significant but the melanin index tended to decrease after 12 weeks of experiment. The results of this study showed that the central part of the neck showed a 1.3-fold decrease in the amount of melanin in the collagen group compared to that in the collagen group (p = 0.950), while the collagen + vinegar group showed collagen (P = 0.793), and the right neck area showed a 1.3-fold decrease in the melanin level of collagen + vinegar group compared with the decrease of melanin level of collagen group (p = 0.727). The central part of the neck showed a 1.3-fold decrease in the collagen + vinegar group compared with the decrease in melanin levels in the collagen group (p = 0.998). The average change of the group was decreased except for the left and right neck of the control group, but there was no significant difference between the groups.

As a result, collagen + vinegar group, collagen group and vinegar group showed improvement in melanin index. In addition, the total average change of melanin index in collagen + vinegar group was decreased most, and skin color was brightened when complex diet was more effective than when single collagen or vinegar was used.

Cont
Mean  ± SD C
Mean  ± SD V
Mean ± SD C + V
Mean ± SD F p CN 0.80
± 16.14 7.60
± 23.58 3.60
± 30.63 10.20
± 28.27 0.136 0.950 LN -1.20
± 27.13 13.80
± 34.44 5.40
± 12.83 16.20
± 28.94 0.436 0.793 RN -1.40
+ - 22.70 12.00
± 30.82 5.20
± 13.36 16.40
± 27.40 0.509 0.727 BN 2.00
± 30.21 3.60
± 30.70 4.60
± 18.66 5.00
± 15.68 0.015 0.998

5.4. Change of erythema index

The skin erythema index was measured before and after the experiment to examine the effects of 60 collagen and vinegar complexes on the neck skin color for 12 weeks for women aged 50-60 years.

5.4.1. Change of erythema index by each site

FIG. 33 shows the results of measuring the total erythema index change of each group before and after the meal. The degree of change of the erythema index of FIG. 33 was significantly higher in the central portion (p = 0.918), the left neck portion (p = 0.769), the right neck portion (p = 0.436) There is no significant difference in all measurement points, and it is reasonable to judge homogeneity.

The purpose of this study was to investigate the effect of collagen and vinegar combination on the skin color of 60 women aged 50 ~ 60 years. In all groups, the total area of erythema was 286.20 ± 36.780 EI (P = 0.325) decreased to 280.0 ± 38.918 EI and decreased to 3.28% (p = 0.165) to 278.15 ± 53.524 EI after dietary follow-up from the preoperative to postoperative 287.6 ± 40.951 EI. (P = 0.234) decreased to 282.55 ± 33.943 EI after 289.85 ± 42.234 EI, and decreased to 3.75% (p = 0.159) after the feeding at 285.45 ± 49.930 EI after feeding. (P <0.05).

5.4.2. Changes in erythema index by group

The results of the analysis of the change of mean total erythema index of each group for 12 weeks showed that the erythema index tended to decrease in all groups after the experiment. FIG. 34 shows the results of measurement of the change in the total sum of erythema indexes among the groups. The degree of change of erythema index in FIG. 34 was significantly different among the four groups of the control group (p = 0.970), the collagen group (p = 0.995), the vinegar group (p = 0.910) and the collagen + vinegar group (P < 0.05).

The purpose of this study was to investigate the effects of collagen and vinegar combination on the skin color change of 60 women aged 50 ~ 60 years. The changes of total erythema index of each group were 282.25 ± 43.610 EI before feeding and 279.05 ± 45.546 EI (P = 0.666), and the collagen group was decreased from 281.40 ± 57.625 EI before feeding to 270.0 ± 67.294 EI after feeding, and from 289.85 ± 36.834 EI before feeding to 285.60 ± 36.457 EI after feeding 1.46% (p = 0.400), but there was no significant difference. On the other hand, the collagen + vinegar group showed a significant difference (p <0.05) from 295.60 ± 24.436 EI before feeding to 282.0 ± 35.981 EI after feeding and 4.6% (p = 0.025) As a result, collagen + vinegar group, collagen group, vinegar group, in turn, improved the degree of erythema can be seen. Therefore, the total average change of erythema index in collagen + vinegar group was decreased most, and it was confirmed that skin color was brightened when combined diet was more effective than single diet of collagen or vinegar.

5.4.3. Significance verification by group

Before and after 12 weeks of experiment, the skin erythema index was measured and the average value of the experimental group and the control group was compared. In order to analyze the significance between the groups, post-test was conducted with Scheffe's using the modified mean amount of one-way ANOVA. Table 33 shows the results of the inter-group incremental scales after the dietary changes.

Analysis of the average change of the erythema index for 12 weeks showed that the erythema index tended to decrease almost all after the experiment. The results showed that the central part of the neck showed a 1.5-fold decrease (p = 0.968) in the amount of collagen + vinegar reduction compared with the decrease in the melanin level of the collagen group (p = 0.968) (P = 0.948), and the right neck region showed a 1.2-fold decrease in the melanin level of the collagen + vinegar group compared with the decrease of the melanin level of the collagen group (p = 0.932). The central part of the neck showed a 1.1-fold decrease in the collagen + vinegar group (p = 0.963) compared to the decrease in melanin levels in the collagen group. In this way, the mean change between groups was decreased, but there was no significant difference between the groups. The average change of the groups was decreased except for the forehead control group, but there was no significant difference between the groups. As a result, collagen + vinegar group, collagen group, and vinegar group order improved the degree of erythema index. In addition, the total average change of erythema index was significantly decreased in collagen + vinegar group, and it was confirmed that the erythema was improved by the combination of collagen and vinegar.

Cont
Mean  ± SD C
Mean  ± SD V
Mean  ± SD C + V
Mean  ± SD F p CN 3.80 ± 31.04 7.60 ± 30.76 2.0 ± 27.18 11.40 ± 29.27 0.100 0.968 LN 3.40 + - 43.33 14.6 ± 27.81 4.60 ± 19.99 15.20 ± 29.30 0.204 0.948 RN 1.40 ± 30.57 10.6 ± 34.99 4.00 + - 24.72 13.20 ± 21.61 0.188 0.932 BN 4.20 ± 35.56 12.8 ± 36.43 6.40 + - 23.54 14.60 ± 27.43 0.128 0.963

5.5. Comparison of Satisfaction Average after Experiment

After the experiment, the satisfaction level of the experimental group was scored as 5 points and compared with the average score. The results are shown in Table 34. In the question "The skin was moistened," the vinegar group was 3.7 points higher than the collagen 3.5 points. In the item "The skin elasticity was improved", the collagen group was 3.5 points higher than the collagen + vinegar group 3.4 points . Except these two questions, the average score of satisfaction of all items was higher in the order of collagen + vinegar group, collagen group and vinegar group.

In the clinical results of the diet, the subjective satisfaction scores of the collagen + vinegar group were higher than those of the collagen + vinegar group. In addition, there was a significant difference in the average score of satisfaction among the experimental group in the item "the neck skin became moist" (p = 0.030) and the "neck wrinkle condition improved" (= 0.009). Especially, the satisfaction of the wrinkle reduction effect was the highest with p = 0.009.

C
Mean
± SD V
Mean
± SD C + V
Mean
± SD F p Seems to have moisten
on neck skin 3.5 ± 0.85 3.7 ± 0.67 4.4 ± 0.69 4.020 0.030 * Seems to have  a good  elasticity on neck skin 3.5 ± 0.52 3.3 ± 0.82 3.4 ± 1.07 0.142 0.868 Seems to have  a good  wrinkle on neck skin 3.7 ± 0.67 3.1 ± 0.87 4.3 ± 0.82 5.684 0.009 ** Seems to have  softened on neck skin 3.4 ± 0.84 3.1 ± 0.99 4.0 ± 0.81 2.662 0.088 Seems to have  whitening effects on  neck skin 3.6 ± 0.69 3.5 ± 1.08 4.1 ± 0.87 1.280 0.294 Seems to have  a good  erythema on neck skin 3.0 ± 0.66 2.9 ± 0.73 3.7 ± 0.94 3.018 0.066

* P < 0.05, ** p < 0.01

la. Review

The purpose of this study was to analyze the blood components before and after dieting and the degree of roughness, skin color, skin color, melanin index, and erythema index of 50-60 age-old women whose protein digestion ability was deteriorated due to the deterioration of gastric secretion function. And vinegar were investigated to investigate the effect of collagen and vinegar on the blood, face, and neck skin.

Perlish et al . (1988) reported that collagen retains the elasticity of the skin, prevents the appearance of fine lines, and enhances the water retention of the skin. In addition, vinegar has antimicrobial effects and is effective in restoring fatigue in summer, promoting appetite and promoting digestion by promoting acupuncture secretion (Park Hong-ju, Choi Nam-soon, 2002). There is also a previous study (Han Chae Jung, Kang Sang Mo, 2008) that collagen supplementation is effective in improving blood and skin and skin cracking.

In this study, the effect of collagen and vinegar diet on blood concentration was analyzed. As a result, collagen and vinegar diet were increased in serum collagen concentration except for the control group. As shown in Fig. 1 of the present study, the postprandial collagen group was significantly increased by 2.1%, and the collagen + vinegar group was significantly increased by 16%. In FIG. 2, serum albumin concentration was increased by 5.0% in collagen group and 9.3% by collagen + vinegar group, respectively. In FIG. 4, ferritin concentration was increased by 12% in collagen group, 28% in vinegar group, + Vinegar group increased by 38.5%, respectively.

As a result, the effect of the complex type was confirmed by the change in the collagen and vinegar complex group in the group of the single group. This is a preliminary study of collagen (Walrand et al ., 2008; Pei et al ., 2008), the concentration of collagen-related amino acids in the blood was greatly increased to promote collagen synthesis, and it was thought that vinegar promoted the secretion of gastric juice and thus helped digestion and absorption of protein by pepsin. As collagen is absorbed through our digestive process, vinegar promotes gastric juice secretion, thereby contributing to protein digestion and absorption, increasing serum collagen concentration in the normal range, and affecting albumin, a protein-related blood indicator And other blood biochemical factors.

According to Oikarinen (1994), the skin becomes thinner due to aging, resulting in a decrease in elasticity and aging of the skin such as sagging, which is attributed to a decrease in the ability to synthesize collagen and elastic fibers. Cho et al . (2007) and Lee et al . (2008) reported that changes in dermal tissue damage normal skin barrier functions that regulate skin absorption and moisture evaporation of external substances, increase skin thickness, and damage the structure of the dermis, leading to wrinkles.

Skin collagen dietary improvement (Choun, Young - Sun and gangsangmo, 2009; one gangsangmo Jung, 2008; gwonmincheol etc., 2007; Koyama et al ., 2006, Matsuda et al ., 2006) and neck skin improvement (Jeon Young Sun, 2009). However, women aged 50-60 who have aged can not digest protein due to lack of stomach acid, so even if they take high quality protein, digestion rate is low.

Vinegar promotes the secretion of saliva to promote appetite and helps digestion (Park, Hong-suk and Choi, Nam-soon, 2002). (Bickel, 1929) reported that gastric juice secretion was two times higher than that of water (Bickel, 1929), and that it accelerated the excretion rate of grapechuck- Bickel, 1930) and a rapid increase in digestion rate (Ostman et al . , 2005).

In the surface roughness change of the present study, the NRJ of FIG. 12 increased 13.3% in the collagen group, 7.9% in the vinegar group, and 23.5% in the collagen + vinegar group, 13.4% decrease, 8% decrease in vinegar group and 16.3% decrease in collagen + vinegar group. The VAR of FIG. 12 was decreased by 5.2% in the collagen group, by 4.5% in the vinegar group, and by 7.6% in the collagen + vinegar group. The MR1 of FIG. 12 showed a significant decrease of 9% in the collagen group, 7.5% in the vinegar group, and 10.7% in the collagen + vinegar group. The MR2 of FIG. 12 showed a significant decrease of 14.7% in the collagen group, 11.4% in the vinegar group, and 18.9% in the collagen + vinegar group. The MR3 of Fig. 12 showed a significant difference by 8% reduction in vinegar group and 16% decrease in collagen + vinegar group. The MR4 of Fig. 12 shows a significant difference in the vinegar group by 8.6% and the collagen + vinegar group by 13.6%. In this way, the effect of the complex formula was much greater than that of the single formula in all the measured values of FIG. 12, and the effect of the complex formula was confirmed.

In the neck roughness change of the present study, the NRJ of FIG. 25 was increased by 25% in the collagen group, 15.7% in the vinegar group, and 25% in the collagen + vinegar group, , The VAR of FIG. 25 was 11.9% lower in the collagen group, 7.9% lower in the vinegar group, and 16.5% lower in the collagen + vinegar group than in the facial area roughness. The MR2 of FIG. 25 showed a significant difference in the postprandial difference except for the vinegar group and the increase in the degree of roughness change in the facial region, by 19.2% in the collagen group, 10% in the vinegar group and 21.4% in the collagen + vinegar group. In this way, the effect of the complex formula was much greater than that of the single formula in all the measured values of FIG. 25, and the effect of the complex formula was confirmed.

In this study, we examined the effect of collagen on skin surface roughness and skin roughness, and compared skin roughness and skin roughness with those of collagen-treated skin (Koyama et al., 2006; Koyama et al., 2006) There was an anti-aging effect (Kim et al., 2009). Matsuda et al . (2006) also reported that the skin fibroblast density and collagen fiber density were significantly increased in piglets supplemented with collagen peptide compared to the control group.

This is because vinegar improves digestion and uptake rate of collagen in subjects whose digestive function has been deteriorated due to the lack of gastric secretion function, thereby increasing chemotactic stimuli on dermal fibroblasts Collagen synthesis was increased and collagen and vinegar were more complex than collagen and vinegar alone groups.

Costin & Hearing (2007) and Quevedo et al . (1975), it is known that human skin color is classified according to genetic susceptibility and geographical position (ultraviolet radiation dose), and individual differences are very large. Unlike hair color, skin color is mixed with melanin, oxidized / reduced hemoglobin and carotene, and melanin is most influential (Tobin & Paus, 2001). Therefore, it is reported that skin color is mainly determined by the amount and distribution of melanin pigment produced in melanocytes, which are pigment cells present in the epidermis, and it is also influenced by pigment components such as hemoglobin, carotene, blood flow, flow of blood flow and thickness of stratum corneum (Jeon Young Sun, 2009). In particular, melanin in skin protects skin from light rays (Kollias et al . , 1991; Brenner & Hearing, 2008), the effect of active oxygen scavenging (Herrling et al . , 2008; Rozanowska et al . , 1999), immune function, and antimicrobial function (Jimbow & Sugiyama, 1998; Le Poole et al . , 1993: Mackintoshi, 2001).

In the skin color change of the present study, the SCE L * value showing the lightness of FIG. 14 was significantly increased by 0.055% in the collagen group, 1.43% in the vinegar group and 0.89% in the collagen + vinegar group, , SCE a * value showing redness was significantly decreased by 2.72% in collagen group, 2.02% in vinegar group and 4.57% in collagen + vinegar group. In FIG. 16, the SCE b * value indicating yellowness was also increased by 2.12% in the collagen group, 1.3% in the vinegar group, and 2.12% in the collagen + vinegar group.

In the neck skin color change of the present study, the SCE L * value showing the lightness in FIG. 28 was 2.7% higher in the collagen group and 3.2% in the collagen + vinegar group than in the facial skin color change, . In FIG. 29, the SCE a * value showing redness was decreased by 5.2% in the collagen group, 3.5% in the vinegar group and 6.6% in the collagen + vinegar group, but was not significantly different before and after the dietary supplementation. In Fig. 30, the SCE b * values indicating the degree of yellowness also increased by 3.1% in the collagen group, 2.4% in the vinegar group and 4.2% in the collagen + vinegar group, There was no.

As shown in the previous study (Collins et al., 2009), the changes in facial and neck skin color were effective in improving the skin color of collagen, and Kim et al. (2009) . Kwon, Min-Cheol (2008) reported that collagen derived from the East Sea squid bark has UV protection and whitening effect. Nam (2007) reported that DPPH radical scavenging ability, tyrosinase Inhibitory activity of elastase hydrolyzing elastin, and antioxidant activity of elastase. This is because the vinegar has low digestive function due to the loss of gastric secretion function of vinegar, which increases digestion and absorption of collagen in the body, accelerates metabolism, and increases the blood flow of the dermis. As a result, collagen and vinegar It was thought that the effect of the vinegar on the interaction between the two food products was significant.

Szabo (1954) & Staricco (1957) refer to the number of melanin or melanin in the human body. In addition, melanosomal membrane protein, the amount and distribution of melanin, the size of melanosome, Report on distribution of moth (Lin et al . , 2007; Thong, 2003; Alauf, 2002). Melanin synthesis occurs in melanocytes of melanocytes (Solminski et al., 2004; Cardinali et al., 2005), in which tyrosinase related proteins 1 and 2 are related to tyrosinase and tyrosinase (Koerner, 1982) Melanocytes are known to account for about 1% of epidermal cells (Fitzpatrick, 1963). The most important step in the biosynthesis of melanin from tyrosine is the initial reaction through the catalysis of tyrosinase, which can inhibit melanin biosynthesis by inhibiting this reaction. Therefore, the degree of pigmentation can be evaluated by the melanin index.

In the present study, the effect of the collagen and vinegar diet on the change of the facial region melanin index was analyzed. As shown in FIG. 19, there was a significant difference by 1.6% in the collagen group and 2.40% in the collagen + vinegar group.

The change in melanin index of the neck of the present study was decreased by 6.01% in collagen + vinegar group in FIG.

In this way, the amount of change in facial and neck skin color was effective in improving the pigmentation of collagen in the same manner as in the previous study (Collins et al ., 2009) al . (2008) also showed inhibitory effects of tyrosinase and UVA treatment on the expression of MMP-1 in collagen derived from Ojing skin. Park et al. (2005) reported the effect of tyrosinase inhibitory activity on starch collagen enzyme degradation, and Kim et al. (2009) reported the effects of antioxidant activity and tyrosinase inhibitory activity of shark collagen.

It is believed that vinegar helped digestion and collapse of collagen to promote skin metabolism caused by exposure to ultraviolet rays and skin damage such as skin aging, thereby helping skin recovery by increasing metabolism, increasing dermal blood flow, and enhancing the catalysis of tyrosinase The effect of collagen and vinegar on collagen and vinegar was more effective than that of collagen and vinegar alone.

The degree of blood circulation in the skin can be evaluated by the erythema index (Jun Young Sun, 2009). Primary lesions, which are early stages of skin disease, are also manifested by erroneous washing practices, abuse of numerous functional cosmetics, and various laser therapies, scars, and scar treatments, which are invasive methods of cosmetic purposes as well as environmental pollution and stress However, The erythema is the initial symptom of a typical skin lesion of the original rash, and the symptom is temporarily reddened by sunlight or other stimulating factors, although there is usually no symptoms (Kim, Young-Mi, 2004; ). Most of the initial erythema symptoms disappear in a short period of time, but sometimes it lasts several minutes, several hours, and several days. In the case of red cell, the erythema is the dilation of the blood vessels in the dermis. It starts to appear 2 ~ 6 hours after UV irradiation, and the reaction is highest in 12 ~ 20 hours. . The degree of erythema depends on the ultraviolet rays to be exposed, and not only the erythema on the stronger ultraviolet rays, but also the pain, edema and the water channel are formed (Sung Su Kwang and Tadashi Ohnaka).

In the present study, the effect of collagen and vinegar diet on the change of facial erythema index was analyzed. As shown in Fig. 21, the collagen group decreased by 1.4%, vinegar group decreased by 1.1%, collagen + vinegar group decreased by 1.7% There was a significant difference.

The throat index change in the present study was decreased in collagen + vinegar group by 4.6% in FIG. 35 and there was a significant difference between before and after dieting.

In this way, the amount of change in facial and neck skin color was effective in alleviating the degree of erythema of the collagen type, as in the case of a previous study in which collagen was eaten (Jeon Young Sun, 2009).

In order to recover skin damage such as erythema and skin aging caused by UV exposure, vinegar helps digestion and absorption of collagen in the body, promotes metabolism, increases dermal blood flow, increases collagen synthesis in the dermis, When the collagen and vinegar were combined with each other, the interaction between the two foods seemed to be effective.

Therefore, the results of previous studies related to the previous collagen supplementation diet showed that collagen peptide and hydrolyzate intake affected blood, facial and neck skin.

In the present invention, blood, facial and neck skin changes were examined as a result of a combination of collagen and vinegar to examine blood, facial and neck skin improving effects of women in their 50s and 60s. As a result, the combination of collagen and vinegar significantly changed blood, face and neck skin than control. Collagen and vinegar diet were changed to change the blood volume. As shown in Table 4, collagen + vinegar group had a 2.4 fold increase in blood collagen concentration, and albumin was increased in collagen + vinegar group blood albumin concentration Of ferritin was increased by 1.9 times than that of the increase in collagen + vinegar group, which was 2.9 times higher than that of collagen group in which blood ferritin concentration was increased, and 1.3 times more than that of ferritin in blood group Respectively. As shown in Fig. 13, the skin roughness after the feeding was 12.2% in total collagen group, 8.4% in total vinegar group and 18.01% in total collagen + vinegar group, and neck skin roughness was 16.4 %, Vinegar group showed a total change of 8.4% and collagen + vinegar group showed a total change of 19.7%. As shown in FIG. 17, facial skin color showed a change of 5.39% in total collagen group after meal, 3.75% in total vinegar group and 8.44% in total collagen + vinegar group, and neck color was 3.6% , The vinegar group showed a total change of 2.7%, and the collagen + vinegar group showed a total change of 4.6%. The melanin and erythema levels in the facial region of melanin and erythema tended to decrease at almost all sites after the experiment as shown in Table 19, which shows melanin and erythema levels in the facial region. Table 32 and Table 33 , The melanin and erythema levels tended to decrease at almost all sites after the experiment. This is due to the vinegar diet promotes the absorption of protein in the stomach secretion is promoted enough collagen is absorbed in the body enough to synthesize the collagen in the skin is sufficient enough to supplement the increased density of fibroblasts increased dendritic collagen density during the collagen intake of collagen It was thought that the components of each protein amino acid could be easily used from decomposition and absorption, and thus the effect of improving skin roughness was shown to be effective. It is believed that vinegar promoted metabolism and increased blood flow, and increased collagen synthesis in the dermis, which helped the skin to recover. It inhibited the initial reaction caused by the catalysis of tyrosinase and affected skin color. Collagen and vinegar It was thought that the effect of group of collagen and vinegar combined group was higher than that of single group. In clinical studies, women in their 50s and 60s undergo aging process, which decreases the amount of gastric acid and pepsin and lowers their protein digestion capacity. Therefore, the combined use of collagen and vinegar improves blood, facial and neck skin .

hemp. Sintering

In this study, 15 patients with collagen, 15 patients with vinegar, 15 patients with collagen + vinegar, and 15 patients with general characteristics similar to those of experimental group were selected for 50 ~ 60 year old women who were accelerated aging process. The purpose of this study was to evaluate the effect of 6 g of collagen daily, 45 mL of vinegar daily, and 6 g of collagen + vinegar, 45 mL of collagen and vinegar, The results are as follows.

1. Dietary intake survey

Nutrient intakes of the study subjects showed no difference in nutrient intake before and after the experiment in both the experimental group and the control group in all the nutrients, so that factors related to dietary factors were excluded and collagen and vinegar intake were added to blood, The influence was confirmed.

2. Changes in blood

Collagen showed a 2.4-fold increase in the amount of collagen + vinegar compared to the increase in collagen concentration in the blood of the collagen group (p <0.01), and albumin increased the albumin concentration of the collagen group in the collagen + vinegar group , Ferritin showed a 2.9-fold increase in collagen + vinegar group and a 1.3-fold increase in the increase in blood ferritin concentration in collagen group (p <&Lt; 0.001). Therefore, a combination of collagen and vinegar may have influenced the blood biochemical factors.

3. Changes in facial skin roughness

The changes in the skin roughness of each group were 2.76% (p = 0.933), 12.2% (p = 0.420), and 8.4% (p = 0.328) in the control group and the collagen group respectively ), Total collagen + vinegar group changed 18.01% (p = 0.099). Therefore, the collagen + vinegar group showed a decrease in skin roughness at the approximate value of collagen group and vinegar group.

4. Changes in facial skin color

The increase in facial skin color by each group was found to be 0.05% in the control group, 5.39% in the collagen group, 3.75% in the vinegar group and 8.44% in the collagen + vinegar group. Therefore, the increase in facial skin color was the highest in the collagen + vinegar group, and it was confirmed that the skin color was improved when the complex diet was compared with a single diet of collagen or vinegar.

5. Changes in facial melanin levels

The average change of melanin index was 2.9 times (p = 0.074) lower than that of collagen + vinegar, and 1.1 times (p = 0.073) (P = 0.379), the left-hand ball decreased 1.17-fold (p = 0.962), the right-hand ball and chin were 1.5-fold higher than the decrease in melanin levels of vinegar = 0.982) and 1.13 times (p = 0.792), respectively. Therefore, the collagen + vinegar group, collagen group, vinegar group order improves the degree of melanin index. In addition, the total average change of melanin index in collagen + vinegar group was decreased most, and it was confirmed that skin pigmentation degree was improved because complexion was more effective than when single collagen or vinegar was used.

6. Changes in facial erythema levels

As a result of analyzing the average change of the erythema index, the forehead area showed a 1.3-fold decrease (p = 0.916) in the amount of collagen + vinegar decrease compared with the decrease in the erythema level of the collagen group, (P = 0.358). The right side was decreased by 1.3 times (p = 0.985), the left side was decreased by 1.3 times (P = 0.660), which is 1.2 times more than the decreasing amount of erythema. Therefore, it was found that the degree of erythema improved with collagen + vinegar group, collagen group, vinegar group, and the total average change of erythema index was decreased in collagen + vinegar group, The skin color was brightened and the erythema degree was improved.

7. Changes in neck skin roughness

The reduction of neck roughness was observed in 19.7% (p = 0.989) of collagen + vinegar group, 16.4% (p = 0.061) of total collagen group and 8.4% (p = 0.076) of total vinegar group and collagen + The vinegar group had no effect on collagen and vinegar group but showed a decrease in neck roughness. Therefore, it was found that the combination of collagen and vinegar was more effective in the neck skin texture than the single diet.

8. Changes in neck skin color

The increase in neck skin color by each group was increased by 1.2% in the control group, 3.6% in the collagen group, 2.7% in the vinegar group and 4.6% in the collagen + vinegar group. Therefore, the increase of neck skin color was the highest in collagen + vinegar group, and it was confirmed that the skin color was improved when the collagen and vinegar were combined.

9. Changes in melanin levels in the neck

The average change in the neck melanin index was not significant, but the median neck area was 1.3 times lower (p = 0.950) than the decrease in the collagen + melanin level in the collagen + vinegar group and 1.1 times lower in the left neck side p = 0.793), the right side of the neck was decreased by 1.3 times (p = 0.727), and the central part of the neck was decreased by 1.3 times (p = 0.998). Therefore, the melanin index improved with collagen + vinegar group, collagen group, vinegar group, and collagen + vinegar group showed the most decrease in the total average change of melanin index. The skin color was brightened and the degree of skin pigmentation was improved.

10. Changes in Neck Erythema Numbers

The mean change of erythema index was 1.5 times (p = 0.968) and 1.04 times (p = 0.948) in collagen + vinegar group compared with decrease of melanin level in collagen group, (P = 0.932) and 1.1 times (p = 0.963) in the center of the neck. Therefore, it was found that the degree of erythema was improved by collagen + vinegar group, collagen group, vinegar group, and the total average change of erythema index in collagen + vinegar group was decreased most, The skin color was brightened and the erythema was improved.

11. Satisfaction test after experiment

The average score of satisfaction of all items except collagen + vinegar group, collagen group, and vinegar group in the order of "skin softened" and "erythema improved" The results of satisfaction test of the neck area also showed that the average score of all items except collagen + vinegar except for these two items, "neck skin moistened" and "neck skin elasticity improved" Group, collagen group, and vinegar group.

In the clinical results of the diet, the subjective satisfaction scores of the collagen + vinegar group were higher than those of the collagen + vinegar group. (P = 0.019), "better pigmentation" (= 0.005), "better erythema" (p = 0.040), "neck skin moistened" (p = 0.030) ), And "neck wrinkles were improved" (= 0.009). Particularly, on the face side, the satisfaction of the pigmentation effect was the most significant difference with p = 0.005, and the satisfaction of the wrinkle reduction effect was the most significant difference in the neck area with p = 0.009

In conclusion, the blood and almost all of the measurement sites of the experimental group were higher than those of all experimental instruments such as blood index, facial and neck roughness index, facial and neck skin index, facial and neck melanin index and erythema index Collagen, albumin, increased ferritin, facial and neck roughness relief, facial and neck skin tone, facial and neck melanin index, and erythema of the facial and neck improve, collagen and vinegar diet is 50 ~ 60 facial and neck It was found that the effect of collagen and vinegar complex was more effective than the single diet. In the future, it is necessary to examine the effect of more research subjects and it is necessary to introduce a more scientific method.

bar. Combination of vinegar and collagen with high sensibility and high preference degree Determination of optimal composition ratio

As described above, it can be experimentally confirmed that the combination of vinegar and collagen can improve the skin beauty of women in their 50s and 60s. However, due to the nature of acidic vinegar, it may be difficult to drink. Therefore, in this study, the following experiment was further performed to determine the optimal composition ratio of the combined use of vinegar and collagen, which have high sensory characteristics.

1. pH measurement experiment of composite of vinegar and collagen

After adding 45 mL of vinegar with an acetic acid concentration of 6 to 7% (W / V) with different amounts of collagen added, pH was measured.

2. Measurement of skin aesthetic effect according to amount of collagen dissolved in vinegar of vinegar and collagen complex

The control group and the experimental group for the dietary condition were set as follows (see [Table 35]). Then, they were allowed to eat for 4 weeks. The facial and neck skin cosmetic effects were measured.

Control group After eating 15mL of vinegar containing collagen diet Experiment 1 45 mL of vinegar per day (acetic acid concentration: 6-7%) was added to the diet Experiment 2 1 day collagen only 6g diet Experiment group 3 One day, 45 mL of vinegar containing 1 g of collagen, Experiment group 4 45mL of vinegar containing 3g of collagen per day Experiment group 5 1 day 45mL of vinegar containing 6g of collagen Experiment group 6 45 mL of vinegar containing 15 g of collagen per day Experiment group 7 45 mL of vinegar containing 20 g of collagen per day

2-1. Measurement of average change (%) of roughness before and after dieting

The average variation of the roughness was calculated by the method shown in Fig. 13 and the throat was calculated by the method shown in Fig. 26 (see Table 36). As shown in Table 36, when the roughness of the face and the neck was relaxed, the degree of the hardening of the skin texture tended to be less than that of the other groups when the collagen content was 20 g. Table 36 below shows the average change in roughness before and after the diet. The higher the number, the more relaxed the roughness.

group Face(%) neck(%) Control group 2.0 4.1 Experiment 1 7.0 8.4 Experiment 2 10.2 15.5 Experiment group 3 9.0 12.7 Experiment group 4 12.1 16.2 Experiment group 5 18.3 19.6 Experiment group 6 21.1 22.3 Experiment group 7 22.0 23.2

2-2. Measurement of average change (%) of hemoglobin

The average change in the color of the face was calculated by the method shown in Fig. 17, and the average change in color was calculated by the method shown in Fig. 30 (see Table 37). As shown in Table 37, when the vinegar containing 20 g of collagen was fed as shown in Table 36, the change in the effect was relatively small compared to the other groups. Table 37 below shows the average change amount (%) of the hemoglobin. The higher the number, the brighter the color.

group Face(%) neck(%) Control group 0.1 1.1 Experiment 1 3.6 2.9 Experiment 2 5.2 3.5 Experiment group 3 4.5 3.3 Experiment group 4 6.0 3.8 Experiment group 5 9.0 4.5 Experiment group 6 11.1 5.5 Experiment group 7 12.0 5.9

2-3. Melanin index average change (%) measurement

The face represents the average amount of change of the Melanie Index by the method shown in Fig. 19 and the thirteenth method by the method shown in Fig. 32 (see Table 38). As shown in Table 38, the degree of relieving the pigmentation of the collagen 20 g per day was relatively smaller than that of the other groups. The following table shows the average change in melanin index (%). Higher numbers indicate less pigmentation.

group Face(%) neck(%) Control group 1.0 0.3 Experiment 1 3.0 2.7 Experiment 2 3.5 3.5 Experiment group 3 3.3 3.2 Experiment group 4 4.6 4.0 Experiment group 5 6.3 5.1 Experiment group 6 7.7 5.9 Experiment group 7 8.1 6.2

2-4. Melanin index average change (%) measurement

As a method of representing the degree of skin erythema, the face showed the average change in erythema index according to the method shown in Fig. 21 and the thorn according to the method shown in Fig. 34 (see Table 39). As shown in Table 39, when the daily dose of collagen 20 g was lower than that of the other groups, the degree of relief of skin erythema tended to be small. Table 39 shows the average change in erythema index (%). Higher numbers indicate less erythema.

group Face(%) neck(%) Control group 0.2 0.5 Experiment 1 0.8 1.7 Experiment 2 0.9 2.8 Experiment group 3 0.9 2.2 Experiment group 4 1.0 2.9 Experiment group 5 1.3 3.4 Experiment group 6 1.7 4.0 Experiment group 7 1.9 4.4

2-5. Sintering

When the collagen-containing vinegar was used, the skin condition of the face and neck was generally improved, but the change was significant until the collagen 15g diet, but the change in the effect was decreased in the 20g diet. And complex type rather than vinegar and collagen alone diet was good.

3. Sensory Evaluation

Sensory tests were performed on 30 women aged 10 ~ 60. More specifically, 45 mL of vinegar having an acetic acid concentration of 6 to 7% (W / V), which is the same condition as in the case of the pH test, was evaluated in terms of taste, flavor, Sensory evaluation was carried out and the following results were obtained.

In case of less than 20g, the sensory evaluation result was lower due to acidity of acetic acid, and especially the evaluation result of necking was very low. On the other hand, when the dose of collagen was more than 20 g, the vinegar had a refreshing and cool taste.

4. It has been experimentally proved that collagen in vinegar can be sold by dissolving in vinegar and the composition ratio of the present invention is very excellent in skin-cosmetic effect and sensory aspect and high in preference, can do.

Although the present invention has been described in connection with the specific embodiments of the present invention, it is to be understood that the present invention is not limited thereto. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. In addition, the materials of each component described herein can be readily selected and substituted for various materials known to those skilled in the art. Those skilled in the art will also appreciate that some of the components described herein can be omitted without degrading performance or adding components to improve performance. In addition, those skilled in the art may change the order of the method steps described herein depending on the process environment or equipment. Therefore, the scope of the present invention should be determined by the appended claims and equivalents thereof, not by the embodiments described.

Claims (3)

A composition for improving skin comprising collagen and vinegar as an active ingredient and exhibiting an improvement of melanin pigmentation or a relieving effect of skin erythema. The dietary composition for improving skin according to claim 1, wherein 1 to 20 g of collagen is added to 45 mL of vinegar having a nitric acid concentration of 6 to 7% (W / V). The dietary composition for improving skin according to any one of claims 1 to 3, wherein the skin is skin of a female between 10 and 60 years old.

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