KR20220055431A - Composition for anti-wrinkle or moisturizing containing Turbo cornutus Lightfoot and Nordotis discus discus derived peptide - Google Patents

Abstract

The present invention relates to a composition for alleviating skin wrinkles or moisturizing skin, comprising peptides derived from Turbo cornutus and Haliotis discus. The composition comprising peptides derived from Turbo cornutus and Haliotis discus according to the present invention has an effect of significantly alleviating skin wrinkles or improving moisturizing power, thereby being useful as health food or health functional food in a form of cosmetics or inner beauty.

Description

Composition for anti-wrinkle or moisturizing containing Turbo cornutus Lightfoot and Nordotis discus discus derived peptide

The present invention relates to a composition for wrinkle improvement or moisturizing comprising a peptide derived from conch ( Turbo cornutus Lightfoot ) and abalone ( Nordotis discus discus ), and the composition may be useful as a cosmetic or inner beauty health food or health functional food. can

The skin plays an important role in maintaining homeostasis in the body by protecting the body from the external environment. However, the skin function is deteriorated and the aging phenomenon is accelerated by the constant external stimuli and unnecessary metabolites generated in its own metabolic processes. Various causes of wrinkles have been reported. First, when the skin is exposed to excessive UV rays, the decomposition of collagen, which is a component of the skin, is promoted, so that the skin reads elasticity and wrinkles are formed. Collagen in the skin is a structural protein produced by fibroblasts in the skin, and it is known that a decrease in the production due to aging and a change in the corresponding structure are related to the formation of wrinkles in the skin. Therefore, in vivo homeostasis related to collagen production and keratinocyte growth in the skin is a close factor that affects the health and beauty of the skin. The effectiveness of the treatment material requires a lot of effort due to the technical difficulties of passing through the epidermis and dermis.

The human body is mostly composed of water, which plays an important role in maintaining life. As normal skin contains 70% of moisture in the body and 20% in the stratum corneum, it supports the elasticity and flexibility of the skin. It is known that when the moisture in the stratum corneum is 10% or less, the skin becomes dry and causes skin troubles. The moisture balance of the skin is regulated by the epidermis. Although the stratum corneum of the epidermis is a pile of dead cells, it plays a very important role in maintaining moisture in the skin. The amount of water in the stratum corneum produced by regular keratinization is always maintained at 10-20%. This is because of the sebum film, which is a mixture of sweat and sebum, protecting the skin from the outside and preventing moisture from evaporating from the stratum corneum. Natural Moisturizing Factor (NMF) and dermal lipids hold and maintain moisture. The sebaceous membrane, NMF and dermal lipids work together to retain moisture in the skin. NMF is a hydrophilic, hygroscopic substance that is generated during the keratinization process and plays an important role in moisturizing the skin. It is made of amino acids and holds moisture in the horny layer. In addition, 2-pyrrolidine-5-carboxylic acid (PCA) in NMF is particularly important. It forms a layer with the matrix filled between each cell and maintains moisture inside (Journal of the Skin Barrier Society, 4, 71-80, 2002).

Conch (Batillus cornutus) is a species belonging to the mollusk family Hermitaceae, and is mainly distributed in Japan, China, and Korea. It inhabits and grows in intertidal bedrock areas and is distributed in reef areas with a depth of about 20m. Conch appears in the form of rhinoceros and horned conch depending on the influence of currents such as waves, and is distributed to the southern coast and Ulleungdo, but is mostly distributed around Jeju Island. Conch is also found in the depths of 12cm or taller, but it is generally found in the 6-10cm class and the main spawning class. Turbo cornutus Solander from Jeju Island is highly edible and has been established as a major export item since the 1970s, and is known as the best income breed for haenyeo. A study was conducted to use conch, known as a high-protein food containing minerals such as calcium, iron, phosphorus, and vitamin A, as a cosmetic raw material.

When the method of directly inoculating dried conch (original material) with cultured bacteria is used, microorganisms used for fermentation are cultured in the final cosmetic composition and may adversely affect, and the remaining culture medium components are mixed, causing an unintended effect. It has the disadvantage that it can go crazy.

Recently, the beauty market is diversifying, and the inner beauty trend that pursues inner beauty is gradually spreading along with the launch of multifunctional cosmetics.

Inner beauty means inner beauty, and it does not temporarily improve the skin surface by artificial methods such as applying cosmetics, but takes care of the health of the skin through 'food habits' and 'lifestyle' to take care of the skin itself. In the sense of good, as the desire of people who wish to be beautiful is growing, interest in inner beauty, which is called edible cosmetics, is increasing.

Ingestible cosmetics have problems such as wrinkle improvement and whitening effect are insufficient compared to cosmetics applied directly to the human skin, and the active ingredient that alleviates or improves skin diseases is made of only a single substance, for example, skin generated through various routes. It also contains the problem that effective skin care cannot be performed because it cannot target the causative factors of related diseases.

In order to overcome this disadvantage, we discovered a method for hydrolyzing high molecular weight peptides using enzymes extracted from microorganisms, and discovered a multifunctional peptide material that is effective for improving wrinkles or moisturizing the skin, thereby completing the present invention. did

Korean Patent Laid-Open Patent No. 10-2017-0016408

It is an object of the present invention to provide a cosmetic composition for improving skin wrinkles or moisturizing the skin comprising a conch-derived peptide and an abalone-derived peptide.

Another object of the present invention is to provide a health food composition for preventing or improving skin wrinkle comprising a conch-derived peptide and an abalone-derived peptide.

Another object of the present invention is to provide a health functional food composition for preventing or improving skin wrinkles, comprising a conch-derived peptide and an abalone-derived peptide.

In order to achieve the above object,

The present invention provides a cosmetic composition for wrinkle improvement or moisturizing of skin comprising a conch-derived peptide and an abalone-derived peptide.

Preferably, the conch is Jeju conch ( Turbo ).　 cornutus Lightfoot ) may be used, and the abalone from Jeju may be used ( Nordotis discus discus ).

Method for producing a conch-derived peptide

The sora-derived peptide is

drying the beef meat at 40-80° C. for 12-72 hours (step 1);

pulverizing the dried beef meat of step 1 to 20-100 mesh (step 2);

After mixing 800-1000 parts by weight of purified water with 100 parts by weight of the beef meat of step 2, self-restraint at 1.4-1.6 atm, 100-120° C. for 30-40 minutes (step 3);

1-10 parts by weight of a hydrolysis source is mixed with 1000 parts by weight of the boiled beef broth of step 3, fermented at 25-50°C for 3-24 hours, and then the enzyme is inactivated at 80-90°C for 10-20 minutes. step (step 4); and

After the fermentation of step 4, centrifugation at 2,000-6,000 rpm, concentration and freeze-drying to prepare a powder (step 5);

It can be prepared including

In the method for producing a conch-derived peptide, step 1 is a step of drying conch at 40-80° C. for 12-72 hours. Preferably, it may be dried at 60° C. for 24 hours.

In the method for producing a conch-derived peptide, step 2 is a step of pulverizing the dried conch of step 1 to 20-100 mesh.

In the method for producing a conch-derived peptide, step 3 is a step of mixing 800-1000 parts by weight of purified water with 100 parts by weight of the conch of step 2, followed by self-remediation at 100-120° C. for 30-40 minutes. Preferably, the self-sustaining temperature may be 104-116° C., and the self-sustaining time may be 31-39 minutes, and more preferably, self-reflection may be performed at 105-115° C. for 32-38 minutes. When the self-sustaining temperature is less than 100 °C or exceeds 120 °C, the content of protein soluble in purified water is lowered there may be Conch-derived protein can be dissolved in purified water at a high rate under the self-sustaining conditions according to the present invention, and the more the protein is dissolved, the higher the content of the peptide produced compared to the total protein content in the subsequent fermentation (hydrolysis) step.

In the method for producing a conch-derived peptide, step 4 is performed by mixing 1-10 parts by weight of a hydrolysis source with 1000 parts by weight of conch fermented water, fermenting at 25-45°C for 3-24 hours, and then at 50-80°C for 10 - This is the step of inactivating the enzyme for 20 minutes. The hydrolysis source may be preferably mixed with 5 parts by weight of the hydrolysis source in 1000 parts by weight of the conch shellfish, and the hydrolysis source is a microorganism or proteolytic enzyme containing protease or peptidase. and preferably, a microorganism containing a protease or a peptidase may be Bacillus subtilis or the like. In addition, the proteolytic enzyme may be used alone or in combination with metallopeptidase, metalloprotease, etc., and more preferably, thermolysin (EC 3.4.24.27. Bacillus thermoproteolyticus). enzymes) can be used. In addition, the inactivating step may preferably inactivate the enzyme at 80 ℃ for 15 minutes.

In the method for producing a conch-derived peptide, step 5 is a step of preparing a powder by centrifugation at 2,000-6,000 rpm after fermentation in step 4, concentration and freeze-drying. Preferably, it may be centrifuged at 3,000 rpm after the fermentation of step 4.

Abalone-derived peptide manufacturing method

The abalone-derived peptide is

After removing the shell and intestines of abalone, drying the abalone meat at 40-80° C. for 12-72 hours (step 1);

pulverizing the dried abalone meat of step 1 to 20-100 mesh (step 2);

After mixing 800-1000 parts by weight of purified water with 100 parts by weight of the abalone meat powder of step 2, self-restraint at 1.4-1.6 atm, 100-120° C. for 30-40 minutes (step 3);

After discarding the purified water in step 3 and adding 800-1000 parts by weight of sodium hydroxide at a 1N concentration based on 100 parts by weight of the remaining raw abalone meat, the protein of the abalone meat was prepared by stirring at 125-175 rpm at 70-90° C. for 3-5 hours. extracting (step 4);

The abalone protein extract obtained in step 4 is stirred and adjusted to pH 2-4 by adding acetic acid, and then centrifuged at 3000-4000 rpm for 5-15 minutes to obtain a precipitate (step 5);

neutralizing the precipitate obtained in step 5 to pH 6.5-7.5 by adding 1N sodium hydroxide while stirring (step 6); and

Washing by adding ethanol to the neutralized precipitate obtained in step 6, then removing the ethanol to obtain an abalone peptide (step 7);

It can be prepared including

In addition, the present invention provides a health food composition for preventing or improving skin wrinkles, comprising a conch-derived peptide and an abalone-derived peptide. An example of the health food according to the present invention may be an inner beauty food, and an example of the food may be a jelly-type inner beauty food.

Furthermore, the present invention provides a health functional food composition for preventing or improving skin wrinkles, comprising a conch-derived peptide and an abalone-derived peptide. An example of the health functional food according to the present invention may be an inner beauty food, and an example of the food may be a jelly-type inner beauty food.

The jelly is prepared by mixing vitamin C, enzyme-treated stevia, elastin, purified water, fructooligosaccharide, chicory dietary fiber, locust bean gum, xanthan gum, glucose, agar, and tamarind gum to prepare a jelly base, and then, the conch-derived peptide according to the present invention. And it can be prepared by mixing abalone-derived peptides.

The composition comprising the conch-derived peptide and the abalone-derived peptide according to the present invention has the effect of remarkably improving the skin's wrinkle improvement or moisturizing power.

Hereinafter, the present invention will be described in detail.

cosmetic composition

The cosmetic composition is, for example, a solution, a gel, a solid or kneaded anhydrous product, an emulsion obtained by dispersing an oil phase in an aqueous phase, a suspension, a microemulsion, a microcapsule, a microgranule or an ionic (liposome), a non-ionic vesicle dispersant It may be provided in the form of a cream, toner, lotion, powder, ointment, spray or concealer stick. In addition, it may be prepared in the form of a foam or an aerosol composition further containing a compressed propellant.

In addition, the cosmetic composition comprises a fatty substance, an organic solvent, a solubilizer, a thickening agent and a gelling agent, an emollient, an antioxidant, a suspending agent, a stabilizer, a foaming agent, a fragrance, a surfactant, Commonly used in water, ionic or nonionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blocking agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or cosmetics It may contain adjuvants commonly used in the cosmetic field, such as any other ingredients that are used.

In the cosmetic composition containing the active substance of the present invention, the active substance of the present invention may be added in an amount of 0.1 to 50% by weight, preferably 1 to 10% by weight, to the cosmetic composition usually contained.

When the active substance of the present invention is used as an external preparation for skin, in addition, a fatty substance, an organic solvent, a solubilizer, a thickening agent and a gelling agent, an emollient, an antioxidant, a suspending agent, a stabilizer, a foaming agent, a fragrance, a surfactant , water, ionic or non-ionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blockers, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic active agents, lipid vesicles or for external use on the skin It may contain adjuvants conventionally used in the field of dermatology, such as any other ingredients used as a skin care product. In addition, the above ingredients may be introduced in an amount generally used in the field of dermatology.

Health food/health functional food composition

There are no special restrictions on the types of health food and health functional food. Examples of health functional foods to which the active substance of the present invention can be added include jelly, drinks, tablets, capsules, powders, pills, meat, sausage, bread, biscuits, rice cakes, chocolate, candies, snacks, confectionery, pizza, ramen, There are other noodles, gums, dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes, dairy products, and dairy products, and includes all health food and health functional food in the ordinary sense.

The health food and health functional food composition containing the active substance according to the present invention may be added to food as it is or used together with other food or food ingredients, and may be appropriately used according to a conventional method. The mixing amount of the active substance may be suitably determined according to the purpose of its use (for prevention or improvement). In general, the amount of the composition in health food and health functional food may be added in an amount of 0.1 to 90 parts by weight based on the total weight of the food. However, in the case of long-term intake for health maintenance or health control, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

The health food and health functional food composition of the present invention is not particularly limited in other ingredients other than containing the active substance of the present invention as an essential ingredient in the indicated ratio, and various flavoring agents or natural carbohydrates are added as additional ingredients like conventional beverages. may contain. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose and the like; and polysaccharides such as conventional sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 health food and health functional food composition of the present invention.

In addition to the above, health food and health functional food composition containing the active substance of the present invention are various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and flavoring agents such as natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.) ), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the health food and health functional food composition of the present invention may contain natural fruit juice, fruit juice, and fruit for the production of fruit juice drinks and vegetable drinks.

These components may be used independently or in combination. The proportion of these additives is not so important, but is generally selected in the range of 0.1 to about 20 parts by weight per 100 parts by weight of the health food and health functional food composition containing the active substance of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited by the following examples.

<Manufacturing Yes 1> Jeju Conch ( Turbo cornutus lightfoot ) origin of peptide Produce

Step 1: After removing the shells and intestines of the Jeju conch, wash it with purified water once, and then dry the Jeju conch meat at 60°C for 24 hours.

Step 2: After step 1, grind to 20~100mesh using a grinder.

Step 3: 100 g of crushed Jeju conch powder and 900 ml of purified water are mixed and heated at 110° C. for 35 minutes in a sealed high-pressure (1.5 atm) high-temperature container to self-destruct.

Step 4: After cooling the cooked Jeju beef (100 g of Jeju beef + 900 ml of purified water) to 35 ° C, the temperature was maintained, 5 g of Thermolysin was added, and stirred at 150 rpm for 4 hours to Jeju. It hydrolyzes the proteins of oxygenated beef meat to make it into peptides. The thermolysin is EC 3.4.24.27. It is a microorganism-derived proteolytic enzyme produced by Bacillus thermoproteolyticus.

Step 5: The hydrolyzate, which has been hydrolyzed (fermented) by the enzyme, is centrifuged at 3,000 rpm to remove Jeju beef meat and foreign substances that are not soluble in purified water. The recovered supernatant was powdered through concentration under reduced pressure and freeze-drying to prepare a Jeju beef ox peptide powder.

<Preparation Example 2> Jeju abalone ( Nordotis discus discus ) Preparation of Derived Peptides

Step 1: After removing the shells and intestines of Jeju abalone, wash it with purified water once, and then dry the Jeju abalone meat at 60°C for 24 hours.

Step 2: After step 1, grind to 20~100mesh using a grinder.

Step 3: 100 g of crushed Jeju abalone powder and 900 ml of purified water are mixed and heated at 110° C. for 35 minutes in a sealed high-pressure (1.5 atm) high-temperature container to self-destruct.

Step 4: Discard the purified water from the cooked Jeju abalone (100g Jeju abalone + 900ml purified water), add 900ml of 1N NaOH, and then maintain 80℃ and stir at 150rpm for 4 hours to extract the protein of Jeju abalone do.

Step 5: While stirring the abalone meat extract, add acetic acid to adjust the pH to 2.0 ~ 4.0. A precipitate is obtained by centrifugation at 3,500 rpm for 10 minutes using a centrifuge. Adjusting to acidity is to remove the charge at the isoelectric point of the protein, thereby losing mobility, and separating the protein at that point.

Step 6: The precipitate is neutralized until pH 7 is obtained by adding 1N NaOH while stirring.

Step 7: Add 4 times the volume of the neutralized Jeju abalone extract and stir slowly at 150rpm. After removing the ethanol by centrifugation using a centrifuge at 3,500 rpm for 10 minutes, the remaining ethanol was even removed by concentration under reduced pressure and powdered to prepare Jeju abalone peptide powder.

< Experimental example 1> Wrinkle improvement activity evaluation

Elastase activity inhibitory effect was measured using the method described in the literature as follows (Lee et al., J. Cosmetic Science, 49, 285-297, 1998).

Specifically, a substrate solution (elastase substrate Succ-Ala-Ala-Ala-p-nitroanilide standard (SIGMA, S4760) was 8.8 mM) and 20 μl of the sample and 100 μl of the sample (prepared by diluting each sample of Example 1 and Comparative Example 1-2 to a concentration of 100 ppm in purified water) were mixed, and the enzyme solution (10 μg/ml, porcine pancreas) Elastase standard: Porcine Pancreatic Elastase, SIGMA, E-1250) 20 μl) was added, shaken, and reacted at 25° C. for 15 minutes, and the amount of p-nitroaniline produced was measured for absorbance B at a wavelength of 410 nm ( test solution). Absorbance C was measured using the obtained solution as a control solution by putting 20 μl of substrate solution, 20 μl of purified water, and 100 μl of sample into 60 μl of buffer solution. In addition, take 100 μl of purified water instead of the sample and operate in the same way as the sample solution, and measure the absorbance A using the solution obtained as the blank test solution. Using semen, the absorbance D was measured, and the elastase inhibition rate (%) was calculated according to Equation 1.

[Equation 1]

Elastase inhibition rate (%) = [1 - (enzyme activity of sample treatment group/enzyme activity of control group)] x 100

Table 1 below shows the elastase inhibitory activity as a percentage.

sample
(treatment concentration 100ppm) Elastase inhibition rate (%) oleanolic acid
(Oleanolic acid) 42% Example 1
(Sora peptide: abalone peptide, 1:1 weight ratio mixed sample) 78.3% Comparative Example 1
(Sora Peptide) 49.1% Comparative Example 2
(abalone peptide) 47.6%

As shown in Table 1, the elastase inhibition rate was significantly higher in the mixed sample compared to the conch or abalone peptide alone sample. Therefore, it was confirmed that Example 1 (conch + abalone) had an excellent skin wrinkle improvement effect.

<Experimental Example 2> Moisturizing power evaluation

The moisturizing effect of the samples of Example 1 and Comparative Example 1-2 (each peptide powder was diluted to 100 ppm concentration in distilled water) as prepared in Experimental Example 1 was measured by Corneometer CM 825 (Corneometer CM 825, Courate + Khazaka). g) was measured as follows, and distilled water was used as a control.

For the experimental method, 8 women in their 20s were divided into 2 x 2 cm2, 8 compartments of the upper arm, washed several times with water, and then moisture was removed without irritation. After 15 minutes, the samples of Example 1 and Comparative Example 1-2 were uniformly applied by dropwise 10 μl of each of the 2 compartments. After 2 hours, measurements were taken 5 times per compartment using a Corneometer CM 825 (Courate + Khazaka). The experiment was conducted in a constant temperature and humidity room with a room temperature of 21 ± 2 °C and a relative humidity of 50 ± 5%. The numerical value that appears when the probe of the corneometer is lightly pressed after close contact with the surface of the measurement site is expressed in arbitrary unit (arbitrary unit = AU). The measured value was obtained by measuring 5 times and the average value was obtained using Equation 2 below, and the average value of 8 subjects is shown in Table 2.

[Equation 2]

Moisture power (Corneometer Value) = △S - S

S : Corneometer value before sample application

△S : Corneometer value after 2 hours of sample application

moisturizing power control Example 1 Comparative Example 1 Comparative Example 2 Subject 1 2.7 41.3 15.2 14.3 Subject 2 4.3 48.2 16.8 15.9 Subject 3 2.9 39.5 16.1 15.4 Subject 4 3.2 40.9 17.2 16.5 Subject 5 3.7 42.5 17.7 16.1 Subject 6 3.2 41.6 15.4 15.1 Subject 7 3.9 43.6 16.8 15.8 Subject 8 1.7 37.6 14.8 13.2 Average 3.2 41.9 16.3 15.3

As shown in Table 2, the moisturizing power was significantly higher in the sample mixed with conch or abalone peptide compared to the sample alone. Therefore, it was confirmed that Example 1 (conch + abalone) had an excellent skin moisturizing effect.

Preparation example of cosmetics

The active substance according to the present invention can be manufactured into various types of cosmetics depending on the purpose. The following exemplifies the manufacturing method of several cosmetics containing the active ingredient according to the present invention as an active ingredient, but the present invention is not limited thereto.

<Cosmeceutical Preparation Example 1> Preparation of softened lotion

active substance 10.0 parts by weight

1,3-butylene glycol 1.00 parts by weight

Disodium EDIT 0.05 parts by weight

allantoin 0.10 parts by weight

Dipotassium glycyrrhizate 0.05 parts by weight

citric acid 0.01 parts by weight

sodium citrate 0.02 parts by weight

Glyceres-26 1.00 parts by weight

arbutin 2.00 parts by weight

Hydrogenated Castor Oil 1.00 parts by weight

ethanol 30.0 parts by weight

preservative a very small amount

coloring agent a very small amount

flavoring agent a very small amount

Purified water remaining amount

<Cosmeceutical Preparation Example 2> Preparation of nourishing cream

active substance 10.0 parts by weight

1,3-butylene glycol 7.00 parts by weight

glycerin 1.00 parts by weight

D-Panthenol 0.10 parts by weight

plant extract 3.20 parts by weight

Magnesium Aluminum Silicate 0.30 parts by weight

PEG-40 Stearate 1.20 parts by weight

stearic acid 2.00 parts by weight

Polysorbate 60 1.50 parts by weight

Lipophilic Glyceryl Stearate 2.00 parts by weight

Sorbitan sesquioleate 1.50 parts by weight

cetearyl alcohol 3.00 parts by weight

mineral oil 4.00 parts by weight

squalane 3.80 parts by weight

Carlylic/Capric Triglycerides 2.80 parts by weight

vegetable oil 1.80 parts by weight

dimethicone 0.40 parts by weight

dipotassium glycyrrhizate a very small amount

allantoin a very small amount

Sodium Hyaluronate a very small amount

tocopheryl acetate appropriate amount

triethanolamine appropriate amount

preservative appropriate amount

flavoring agent appropriate amount

Purified water remaining amount

Manufacturing example of health food

The active substance according to the present invention can be manufactured into various types of health food depending on the purpose. The following exemplifies the manufacturing method of several health foods containing the active ingredient according to the present invention as an active ingredient, but the present invention is not limited thereto.

<Health food production example 1> Production of dairy products

0.01-1 parts by weight of the active substance of the present invention was added to milk, and various dairy products such as butter and ice cream were prepared using the milk.

<Health food production example 2> Preparation of wire

Brown rice, barley, glutinous rice, and barley radish were pregelatinized by a known method and dried, and then roasted and prepared as a powder having a particle size of 60 mesh with a grinder. Black soybeans, black sesame, and perilla were also steamed and dried by a known method, and then roasted and prepared into powder having a particle size of 60 mesh with a grinder. The active material of the present invention was concentrated under reduced pressure in a vacuum concentrator to obtain a dry powder. It was prepared by mixing the dry powders of grains, seeds and active substances prepared above in the following ratios.

Grains (34 parts by weight of brown rice, 19 parts by weight of barley, 20 parts by weight of barley),

Seeds (7 parts by weight of perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame),

Active substance (2 parts by weight),

Reishi (1.5 parts by weight), and

Rehmannia (1.5 parts by weight).

Manufacturing example of health functional food

The active substance according to the present invention can be manufactured into various types of health functional food depending on the purpose. The following exemplifies the manufacturing method of several health functional foods containing the active ingredient according to the present invention as an active ingredient, but the present invention is not limited thereto.

<Health functional food manufacturing example 1> Manufacturing of health functional food

active substance 100 mg

vitamin mixture appropriate amount

vitamin A acetate 70 μg

vitamin E 1.0 mg

vitamin B1 0.13 mg

vitamin B2 0.15 mg

vitamin B6 0.5 mg

vitamin B12 0.2 μg

vitamin C 10 mg

biotin 10 μg

Nicotinamide 1.7 mg

folic acid 50 μg

Calcium Pantothenate 0.5 mg

mineral mixture appropriate amount

ferrous sulfate 1.75 mg

zinc oxide 0.82 mg

magnesium carbonate 25.3 mg

monobasic potassium phosphate 15 mg

dicalcium phosphate 55 mg

potassium citrate 90 mg

calcium carbonate 100 mg

magnesium chloride 24.8 mg

Although the composition ratio of the vitamin and mineral mixture is relatively suitable for health functional food in a preferred embodiment, the composition ratio may be arbitrarily modified. Then, the granules can be prepared and used in the production of a health functional food composition according to a conventional method.

<Health functional food production example 2> Preparation of health functional beverage

active substance 100 mg

citric acid 100 mg

oligosaccharide 100 mg

Plum Concentrate 2 mg

Taurine 100 mg

Purified water is added to 500 mL

After mixing the above ingredients according to a conventional health drink manufacturing method, after stirring and heating at 85° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized container, sealed and sterilized, and then refrigerated. used in the manufacture of health beverage compositions. Although the composition ratio is prepared by mixing ingredients suitable for relatively favorite beverages in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and national preferences such as demand class, demand country, and use purpose.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is particularly indicated in the claims rather than in the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (16)

A cosmetic composition for skin wrinkle improvement or moisturizing comprising a conch-derived peptide and an abalone-derived peptide.
According to claim 1,
The conch is Jeju conch ( Turbo cornutus Lightfoot ),
The abalone is Jeju abalone ( Nordotis discus discus ), characterized in that the skin wrinkle improvement or moisturizing cosmetic composition.
According to claim 1,
The sora-derived peptide is
drying the beef meat at 40-80° C. for 12-72 hours (step 1);
pulverizing the dried beef meat of step 1 to 20-100 mesh (step 2);
After mixing 800-1000 parts by weight of purified water with 100 parts by weight of the beef meat of step 2, self-restraint at 1.4-1.6 atm, 100-120° C. for 30-40 minutes (step 3);
1-10 parts by weight of a hydrolysis source is mixed with 1000 parts by weight of the boiled beef broth of step 3, fermented at 25-50°C for 3-24 hours, and then the enzyme is inactivated at 80-90°C for 10-20 minutes. step (step 4); and
After the fermentation of step 4, centrifugation at 2,000-6,000 rpm, concentration and freeze-drying to prepare a powder (step 5);
A cosmetic composition for wrinkle improvement or moisturizing of the skin, characterized in that it is prepared by including.
According to claim 1,
The abalone-derived peptide is
After removing the shell and intestines of abalone, drying the abalone meat at 40-80° C. for 12-72 hours (step 1);
pulverizing the dried abalone meat of step 1 to 20-100 mesh (step 2);
After mixing 800-1000 parts by weight of purified water with 100 parts by weight of the abalone meat powder of step 2 above, 1.4-1.6 atm, 100-120° C. for 30-40 minutes (step 3);
After discarding the purified water in step 3 and adding 800-1000 parts by weight of sodium hydroxide at a 1N concentration based on 100 parts by weight of the remaining raw abalone meat, the protein of the abalone meat was prepared by stirring at 125-175 rpm at 70-90° C. for 3-5 hours. extracting (step 4);
The abalone protein extract obtained in step 4 is stirred and adjusted to pH 2-4 by adding acetic acid, and then centrifuged at 3000-4000 rpm for 5-15 minutes to obtain a precipitate (step 5);
neutralizing the precipitate obtained in step 5 to pH 6.5-7.5 by adding 1N sodium hydroxide while stirring (step 6); and
Washing by adding ethanol to the neutralized precipitate obtained in step 6, then removing the ethanol to obtain an abalone peptide (step 7);
A cosmetic composition for wrinkle improvement or moisturizing of the skin, characterized in that it is prepared by including.
4. The method of claim 3,
The step 3 is a cosmetic composition for improving wrinkles or moisturizing the skin, characterized in that it is self-retained at 105-115° C. for 32-38 minutes.
4. The method of claim 3,
The hydrolysis source of step 4 is a microorganism or proteolytic enzyme containing protease or peptidase, a cosmetic composition for improving wrinkles or moisturizing the skin.
7. The method of claim 6,
The microorganism containing the protease (protease) or peptidase (peptidase) is Bacillus subtilis (bacillus subtilis), characterized in that the skin wrinkle improvement or moisturizing cosmetic composition.
7. The method of claim 6,
The proteolytic enzyme is a production method, characterized in that at least one selected from the group consisting of metallopeptidase and metalloprotease.
9. The method of claim 8,
The proteolytic enzyme is thermolysin (Thermolysin), characterized in that the skin wrinkle improvement or moisturizing cosmetic composition.
According to claim 1,
Cream, softening lotion, nourishing lotion, pack, essence, hair tonic, shampoo, conditioner, hair conditioner, hair treatment, gel, skin lotion, skin softener, skin toner, astringent, lotion, milk lotion, moisture lotion, nourishing lotion, Massage cream, nourishing cream, moisture cream, hand cream, foundation, nourishing essence, sunscreen, soap, cleansing foam, cleansing lotion, cleansing cream, body lotion and body cleanser. A cosmetic composition for wrinkle improvement or moisturizing of the skin, characterized in that.
A health food composition for preventing or improving skin wrinkles, comprising a conch-derived peptide and an abalone-derived peptide.
12. The method of claim 11,
The health food composition is a health food composition for preventing or improving skin wrinkles, characterized in that it is an inner beauty food.
12. The method of claim 11,
The health food composition is a health food composition for preventing or improving skin wrinkles, characterized in that it is in the form of a jelly.
A health functional food composition for preventing or improving skin wrinkles, comprising a conch-derived peptide and an abalone-derived peptide.
15. The method of claim 14,
The health functional food composition is a health functional food composition for preventing or improving skin wrinkles, characterized in that it is an inner beauty food.
15. The method of claim 14,
The health functional food composition is a health functional food composition for preventing or improving skin wrinkles, characterized in that it is in the form of a jelly.