TH85286B - Mantle cell conversion and keratinization activator and food and beverage function for the activation of mantle cell keratinization. - Google Patents
Mantle cell conversion and keratinization activator and food and beverage function for the activation of mantle cell keratinization.Info
- Publication number
- TH85286B TH85286B TH1401002230A TH1401002230A TH85286B TH 85286 B TH85286 B TH 85286B TH 1401002230 A TH1401002230 A TH 1401002230A TH 1401002230 A TH1401002230 A TH 1401002230A TH 85286 B TH85286 B TH 85286B
- Authority
- TH
- Thailand
- Prior art keywords
- keratinization
- mantle cell
- food
- activator
- replacement
- Prior art date
Links
- 230000003780 keratinization Effects 0.000 title claims abstract 8
- 239000012190 activator Substances 0.000 title claims abstract 5
- 238000006243 chemical reaction Methods 0.000 title claims 2
- 235000013361 beverage Nutrition 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 4
- 230000004913 activation Effects 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 8
- 241000894006 Bacteria Species 0.000 claims abstract 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract 4
- 239000004310 lactic acid Substances 0.000 claims abstract 4
- 239000005862 Whey Substances 0.000 claims abstract 2
- 102000007544 Whey Proteins Human genes 0.000 claims abstract 2
- 108010046377 Whey Proteins Proteins 0.000 claims abstract 2
- 210000000170 cell membrane Anatomy 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 102000011782 Keratins Human genes 0.000 claims 2
- 108010076876 Keratins Proteins 0.000 claims 2
- 210000004027 cell Anatomy 0.000 claims 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- 210000001339 epidermal cell Anatomy 0.000 abstract 2
- 239000012528 membrane Substances 0.000 abstract 2
- 210000004927 skin cell Anatomy 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 230000003822 cell turnover Effects 0.000 abstract 1
- 230000037311 normal skin Effects 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 abstract 1
Abstract
การประดิษฐ์นี้ได้จัดเตรียมไว้ด้วยอาหาร และ เครื่องดื่มที่ทำหน้าที่ที่ทำให้เกิดผลการ กระตุ้นเคอราตินไนเซชั่นของเซลล์เยื่อคลุมผิวหนังปรกติ, และ ตัวกระตุ้นการเปลี่ยนเซลล์เยื่อคลุม ผิวหนัง และ เคอราตินไนเซชั่นสำหรับใช้ในอาหาร และ เครื่องดื่มที่ทำหน้าที่ดังกล่าว ตัวกระตุ้น การเปลี่ยนเซลล์เยื่อคลุมผิวหนัง และ เคอราตินไนเซชั่นของการประดิษฐ์นี้มีส่วนประกอบออกฤทธิ์ เป็นหางนมที่ถูกหมักที่ได้มาโดยการหมักนมด้วยแบคทีเรียที่รวมถึงแบคทีเรียกรดแลคติก, และ อาหาร และ เครื่องดื่มที่ทำหน้าที่สำหรับการผลิตของตัวกระตุ้นการเปลี่ยนเซลล์เยื่อคลุมผิวหนัง และ เคอราตินไนเซชั่นของการประดิษฐ์นี้ตัวกระตุ้นการเปลี่ยนเซลล์เยื่อคลุมผิวหนัง และ เคอรา ตินไนเซชั่นอยู่ด้วย This invention has prepared food and beverages that function to produce results. Stimulates the keratinization of normal skin cell membranes, and a stimulant for the replacement of skin cell membranes and keratinization for use in food and beverages that perform such functions. A stimulant for cell membrane replacement. The skin covering and keratinization of the present invention contain active ingredients. It is fermented whey obtained by fermenting milk with bacteria including lactic acid bacteria, and foods and beverages that function for the production of epidermal cell turnover activators and keratinization. The present invention includes a stimulant for epidermal cell replacement and keratinization.
Claims (3)
Publications (3)
| Publication Number | Publication Date |
|---|---|
| TH85286B true TH85286B (en) | 2007-06-28 |
| TH150623A TH150623A (en) | 2016-03-14 |
| TH1401002230B TH1401002230B (en) | 2016-03-14 |
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