WO2006095764A1

WO2006095764A1 - Agent for suppressing uv sensitivity in skin and functional beverage and food

Info

Publication number: WO2006095764A1
Application number: PCT/JP2006/304453
Authority: WO
Inventors: Chiaki Yoshimura; Akihiro Masuyama; Hidehiko Baba
Original assignee: Calpis Co., Ltd.
Priority date: 2005-03-09
Filing date: 2006-03-08
Publication date: 2006-09-14
Also published as: JPWO2006095764A1; TW200642693A

Abstract

[PROBLEMS] To provide an agent for suppressing the sensitivity to UV radiation which, when taken through oral administration, can exhibit an effect of suppressing the sensitivity to UV radiation in the skin, including an effect of inhibiting the development of erythema caused by UV radiation and an effect of suppressing the skin tanning associated with the erythema; and a beverage or food comprising the agent. [MEANS FOR SOLVING PROBLEMS] The agent for suppressing the sensitivity to UV radiation comprises a fermented milk whey which can be produced by fermenting a milk by Lactobacillus helveticus as the active ingredient. The functional beverage or food comprises the agent and is characterized by having an effect of suppressing the sensitivity to UV radiation in the skin, including an effect of inhibiting the development of erythema and an effect of suppressing the skin tanning associated with the erythema.

Description

Specification

UV sensitivity inhibitor and functional food and drink in skin

Technical field

[0001] The present invention relates to an orally ingesting agent having an action of inhibiting the development of skin erythema caused by ultraviolet rays, an effect of inhibiting the sensitivity of skin to ultraviolet rays such as the action of inhibiting skin darkening associated with the erythema, and a functional food or drink containing the agent About.

Background art

[0002] Fermented milk fermented lactic acid bacteria metabolites such as whey, lactic acid bacteria extracellular or intracellular products have various functions useful for health depending on differences in the bacterial species fermentation conditions, etc. It has been found that there are cases. For example, a component having an intestinal regulating action, an antitumor action, an antihypertensive action, an antiallergic action or an anti-inflammatory action is produced in a specific fermentation metabolite, or in an extracellular product or an intracellular product. It is known that there are cases. And by discovering such various functions, various medicines, cosmetics, functional foods and drinks, etc. using the components have been developed and marketed.

In recent years, useful functions for skin have been found in certain fermented metabolites of lactic acid bacteria. For example, Patent Document 1 discloses that a culture supernatant obtained by culturing a microorganism belonging to the genus Streptococcus or Ratatococcus has a melanin production-inhibiting action, and Patent Document 2 includes Ratatobacillus helveticus MIKI-020 (FERM P -13678), a composition comprising a culture of a strain or a metabolite thereof together with glucosamine and / or N-acetyldarcosamine, which has a melanin production inhibitory effect and a collagen production promoting action.

[0003] By the way, with the recent destruction of the ozone layer and the like, adverse effects on the skin due to ultraviolet rays have become a problem. For example, skin aging such as spots and wrinkles due to ultraviolet rays, skin blackening due to sunburn, the risk of skin cancer associated therewith, and deterioration of the immune function of the skin due to excessive exposure to ultraviolet rays have become problems.

[0004] However, elucidation of the mechanism to improve these symptoms is not sufficient at present, and various fatters are conceivable, as well as differences in skin color and water content among individuals, as well as skin quality and constitution. Symptoms vary depending on the condition of the skin. It is hard to say that the stage is sufficient. Examples of such means include, for example, an external preparation that is generally referred to as sunscreen, which blocks irradiation of ultraviolet rays on the skin, a moisturizing agent that relieves dermatitis after sunburn, a drug that treats the inflammation, Furthermore, only a means using a whitening agent or the like having a melanin production-suppressing action capable of inhibiting tyrosinase is mainly used. Most of these are expected to have an effect when used as a topical skin preparation.

In recent years, there have been some searches and proposals for ingredients that can improve the skin's sensitivity to ultraviolet radiation itself! //, but by taking orally ingesting fermented milk whey of Lactobacillus helveticus It ’s known that you can get a good effect.

Patent Document 1: Japanese Patent Laid-Open No. 4-264016

Patent Document 2: Japanese Patent Laid-Open No. 2002-80340

Disclosure of the invention

Problems to be solved by the invention

[0005] An object of the present invention is to provide an agent having an action of inhibiting ultraviolet sensitivity in the skin, such as an action of suppressing the onset of skin erythema and an effect of suppressing skin darkening associated with the erythema, by ultraviolet radiation, and a function comprising the agent. To provide sex food and drink.

Means for solving the problem

[0006] According to the present invention, there is provided an ultraviolet sensitivity inhibitor for skin for oral consumption, comprising fermented milk whey obtained by fermenting milk with Lactobacillus helveticus as an active ingredient.

In addition, according to the present invention, there is provided a functional food or drink comprising the ultraviolet sensitivity inhibitor in the skin and having an ultraviolet sensitivity inhibitory action in the skin. Furthermore, according to the present invention, there is provided use of a fermented milk whey obtained by fermenting milk with Lactobacillus helveticus for producing an ultraviolet sensitivity inhibitor in skin for oral intake.

The invention's effect

[0007] The ultraviolet sensitivity inhibitor and functional food and drink in the skin of the present invention have already been orally ingested. The fermented milk whey obtained by fermenting milk with Lactobacillus helveticus has been confirmed as an active ingredient. Inhibition of UV sensitivity in the skin, such as skin darkening suppression effect associated with skin, and long-term continuous ingestion, for example, prevention of skin aging due to UV rays on the skin, especially humans sensitive to UV rays, It is possible to reduce or suppress the onset of symptoms in humans who are prone to photosensitivity skin diseases, humans who are susceptible to damage to the scalp due to ultraviolet rays, etc., and can also be expected to improve skin quality.

BEST MODE FOR CARRYING OUT THE INVENTION

[0008] Hereinafter, the present invention will be described in more detail.

The UV sensitivity inhibitor in the skin of the present invention is an agent for oral consumption containing fermented milk whey obtained by fermenting milk from Lactobacillus helveticus soy sauce as an active ingredient.

As a strain of Lactobacillus helveticus, a strain having a high extracellular proteinase activity is preferable. For example, based on the method of Yamamoto et al. (Yamamoto, N. et al. J. Biochem. (1993) 114, 740) based on the method of Twining et al. (Twining, S. Anal. Biochem. 143 3410 (198 4)). A strain having a UZOD590 value of 00 or more as measured above is preferred. In addition, Lactobacillus helveticus strains having the following mycological properties can be used.

[0009] Mycological properties

1. Morphological properties: 1) Cell shape; Neisseria gonorrhoeae; 2) Motility; None; 3) Presence of spores; None; 4) Gram staining;

2. Physiological properties: 1) Catalase; Negative, 2) Indole formation; Negative, 3) Reduction of nitrate; Negative, 4) Attitude toward oxygen; Facultative anaerobe, 5) DL (-by homolactic fermentation with glucose ) Lactic acid is produced, and no gas is produced.

6) Degradability of various carbohydrates: glucose; +, ratatose; +, mannose; +, fructose; +, galactose; +, sucrose;, xylose; -, Raffinose;-, stachyose; 1, mannitol; 1, sorbitol; 1, esculin; 1, salicin;

[0010] Examples of the preferred Lactobacillus helveticus include Lactobacillus Beticus CM4 strain (National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Center, Tsukuba Rokuto, Ibaraki, Japan 1 1 1 Central Deposit Number: FERM BP—6060, Deposit Date 199 7. 8. 15) (hereinafter CM4 (Referred to as stock). This CM4 strain has been registered with the above deposit number in the Budapest Treaty on the International Approval of Deposits of Microorganisms in Patent Proceedings, and this strain has already been patented.

[0011] The fermented milk whey can be obtained by adding the fermented milk starter containing the Lactobacillus helveticus to milk, and appropriately fermenting the fermentation conditions such as fermentation temperature.

Fermented milk whey, which is an active ingredient, can be obtained by separating whey from the obtained fermented milk by conventional separation operations such as centrifugation and filtration. In use, in the state of fermented milk without separation, the separated whey can be used for fractionation, concentration, purification, etc. as appropriate, and the whey and its concentrate can be freeze-dried, spray-dried, etc. Use as a powder.

[0012] The Lactobacillus helveticus is preferably used as a sufficiently active starter that has been pre-cultured. The initial bacterial count is preferably about 10 ⁵ to 10 ⁹ cells / m 1.

The specific fermented milk whey, which is an active ingredient, is used, for example, in order to improve the flavor and the palatability when used in functional foods and drinks such as food for specified health use. It is also possible to ferment ticus with yeast. The strain of yeast is not particularly limited, and preferred examples include yeast of the genus Saccharomyces such as Saccharomyces cerevisiae. The content ratio of yeast can be appropriately selected according to the purpose.

[0013] Examples of the raw milk include animal milk such as cow's milk, horse milk, sheep milk and goat milk, and plant milk such as soy milk, skim milk, reduced milk, powdered milk, condensed milk, etc., which are processed milks thereof. Milk, soy milk, milk that is preferable to these processed milk or processed milk thereof is particularly preferable. The solid content concentration of milk is not particularly limited. For example, when using skim milk, the solid content concentration of non-fat milk is usually about 3 to 15% by mass, and 6 to 15% by mass is preferable in terms of productivity. [0014] The fermentation is usually performed by standing or stirring culture, for example, fermentation temperature 25-45 ° C, preferably 30-45 ° C, fermentation time 3-72 hours, preferably 12-36 hours, It can be carried out by a method of stopping fermentation when the lactic acid acidity becomes 1.5 or more.

[0015] The ultraviolet-sensitivity inhibitor in the skin of the present invention may contain other components having an ultraviolet-sensitivity-inhibiting action in addition to the fermented milk whey as the active ingredient. Including various additives such as excipients! / It ’s okay.

Since the essential active ingredient is the fermented milk whey, the ultraviolet sensitivity inhibitor in the skin of the present invention is appropriately adjusted so that the oral intake can have a desired effect depending on the intake period and its continuity. You can choose. The ingested amount is usually about 1 to: LOOOmlZ human, preferably about 10 to 200 mlZ human per day, as the fermented milk whey amount.

It is most preferable to take the UV sensitivity inhibitor of the present invention substantially continuously, but even if it is intermittent, the effect can be expected by continuing the intermittent intake. However, the manifestation of the effect is usually noticeable after ingestion for several weeks to several months.For example, in preparation for the season when the amount of ultraviolet rays increases, it is substantially continuous from several weeks to several months in advance. Is particularly preferred.

[0016] The functional food or drink of the present invention contains the ultraviolet sensitivity inhibitor of the present invention.

In addition to the ultraviolet sensitivity inhibitor of the present invention, the functional food or drink of the present invention, if necessary, a fermented product of lactic acid bacteria other than Lactobacillus helveticus, and other ingredients used for food and drink, For example, additives such as sugars, proteins, lipids, vitamins, minerals, flavors, or mixtures thereof may be included. Moreover, milk components other than whey before separating the fermented milk whey, which is an active ingredient of the ultraviolet sensitivity inhibitor of the present invention, may further be included. Furthermore, depending on the form, various additives such as excipients may be included.

The intake of the functional food and drink of the present invention is substantially continuously in consideration of the difference in sensitivity to ultraviolet rays in the individual's skin, the amount of ultraviolet irradiation depending on the season and region, the difference in the amount of exposure to the ultraviolet rays, and the like. Although it is most preferable, even if it is intermittent, the effect can be expected by continuing the intermittent intake. However, the effects are usually prominent after ingestion for several weeks to several months. For example, in preparation for the season when the amount of ultraviolet rays increases, It is particularly preferable to take a substantially continuous force for several weeks to several months.

[0017] The functional food and drink of the present invention are foods and beverages containing the ultraviolet sensitivity inhibitor of the present invention and having an ultraviolet sensitivity suppressing action on the skin, and appealed for prevention and improvement of skin damage caused by ultraviolet rays. For example, it may be a food for specified health use.

In the functional food and drink of the present invention, the blending ratio of the ultraviolet sensitivity suppressor of the present invention can be appropriately selected according to the form and type of the food and drink. The blending ratio can be appropriately selected depending on the continuation of intake of the functional food and drink, and is not particularly limited, but is usually 0.1 to LOO% by mass in terms of fermented milk whey as the active ingredient. The range of 10 to 90% by mass is suitable.

Examples of the functional foods and drinks include, for example, fermented milk products such as yogurt and lactic acid bacteria beverages, various processed foods and drinks blended with fermented milk whey or concentrates thereof, dry powders, tablets, capsules, granules, etc. Is mentioned.

[0018] The ultraviolet sensitivity inhibitor and functional food and drink of the present invention are particularly effective for humans sensitive to ultraviolet rays, humans who are prone to photosensitivity skin diseases, humans who are easily damaged by scalp by ultraviolet rays, and the like. A force other than such humans, exposure to a lot of ultraviolet rays can cause sudden or gradual decline in, for example, the immune function of the skin, so every day before such symptoms develop, or It is preferable to take it continuously even if not every day.

Example

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1

(Preparation of fermented milk whey)

Fermented milk was obtained by inoculating 3% CM4 strain starter (bacterial count 5 X 10 ⁸ ZmL) in a milk medium with a solid content of 9% by weight nonfat dry milk and fermenting at 37 ° C for 24 hours. . This fermented milk was centrifuged at 12000 G for 20 minutes to remove the precipitate, and fermented milk whey (hereinafter referred to as fermented milk whey (A)) was prepared.

[0020] (Preparation of beverage containing fermented milk whey (A)) In order to make the prepared fermented milk whey (A) easy to drink, fermented milk whey (A) 46.65 parts by mass, flavoring 0.225 parts by mass, aspartame 0.025 parts by mass, water 49.9048 parts by mass and A beverage containing fermented milk whey (A) was prepared by mixing 0.7327 parts by mass of 50% lactic acid.

[0021] (Minimum erythema amount (MED) evaluation)

Multiport Solar UV Simulator Model 601 (manufactured by Solar Light Co. Inc., wavelength range 290 to 400 nm, peak wavelength 356 nm) is used as the light source, and its irradiation intensity is measured by the multifunctional measurement system model PMA2100 (Solar Light Co. Inc. And the test site was measured as the inner right upper arm that is difficult to be exposed to sunlight in daily life. The irradiation dose was 0.64, 0.8, 1.00, 1.25, 1.56 and 1.95 MED. After 24 hours of irradiation, the minimum amount of erythema for each panel was judged visually.

The evaluation test was conducted on 22 males aged 24 to 39 years as a panel, divided into two groups of 11 and 11 persons with an average age of 28. 8 years. The average value of was obtained. Next, each panel of one group received 190 ml of fermented milk whey (A) -containing drink per day, and each panel of the other group received 190 ml of water daily instead of drinking the fermented milk whey (A) -containing drink. In the 9th week, UV irradiation was performed again in the same manner, and the minimum amount of erythema was determined, and the average value of each group was determined. The results are shown in Table 1.

[0022] [Table 1]

Based on the results in Table 1, MED decreased by 0.13 in the drinking water group, whereas in the drinking group of fermented milk whey (A), the MED strength increased by 11. It was semi-IJ that long-term drinking of whey (A) -containing beverages can suppress the development of skin erythema caused by ultraviolet rays.

Therefore, by continuing to drink the fermented milk whey (A) -containing beverage, it is possible to obtain an ultraviolet radiation sensitivity-inhibiting action in the skin, and to suppress the skin aging caused by ultraviolet rays, and to improve the skin quality of such skin. I can expect. [0023] (Skin darkening suppression evaluation by ultraviolet rays)

The panel consists of 22 men aged 24 to 39, divided into two groups of 11 and 11 people with an average age of 28. 8 years. One group is 190ml of fermented milk whey (A) -containing beverage per day. However, each panel of the other group was allowed to drink 190 ml of water for 9 weeks instead of drinking the fermented milk whey (A) -containing beverage.

On the 6th week, the skin color inside the left upper arm, which is not easily exposed to sunlight in daily life, was measured in advance with a spectrocolorimeter (CM-2600d, manufactured by Minolta). The measurement was performed three times, and the average value was defined as the skin color (L * value). Next, Multiport Solar UV Simulator Mode 1 601 (manufactured by Solar Light Co. Inc., wavelength range 290 to 400 nm, peak wavelength 356 nm) is used as a light source, and ultraviolet rays corresponding to 1.5 MED are irradiated to give a dye having a diameter of about lcm. Created a deposit.

Next, the skin color (L * value) of the pigmentation site prepared above was measured in the same manner on week 7. The difference between the average skin color (L * value) of each group measured at the 6th week and the average skin color (L * value) of each group measured at the 7th week was determined. The results are shown in Table 2.

In addition, we measured the skin surface moisture content of each group's panelists, selected panelists with high moisture content from the panels of each group, and measured the average skin color (L * value) of each group measured at the 6th week of these panels. ) And the average skin color (L * value) of each group measured at the 7th week. Specifically, 5 panelists were selected from the water intake group (the average skin surface water content of these 5 persons was 42.9), and 6 panelists were selected from the fermented milk whey (A) intake group. (The average skin surface moisture content of these 6 people was 42.7), and the difference in L * value was calculated. The results are shown in Table 3.

[0024] [Table 2]

[0025] [Table 3]

From Table 2, L * value reduction obtained by long-term drinking of fermented milk whey (A) -containing beverage From the result that the amount was lower than that of water intake, it was found that the brightness of the skin can be kept bright, and the ratio of skin darkening caused by ultraviolet irradiation is suppressed. In addition, in the results of Table 3 where the average of the skin surface moisture content of the panel was substantially matched, the L * value reduction amount of the drink intake group containing fermented milk whey (A) was significantly higher than the results of Table 2. It was found that the ratio of blackening of the skin caused by UV irradiation was remarkably suppressed when compared with the same amount of moisture on the skin surface.

Claims

The scope of the claims

[1] An ultraviolet-sensitivity inhibitor for skin for oral consumption, comprising fermented milk whey obtained by fermenting milk with Lactobacillus helveticus as an active ingredient.

[2] The ultraviolet-sensitive inhibitor according to claim 1, which is Lactobacillus helveticaska, Lactobacillus helveticas CM4 strain (National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center: FERM BP 6060) .

[3] The ultraviolet sensitivity inhibitor according to claim 1 or 2, wherein the ultraviolet sensitivity suppression in the skin is suppression of skin erythema onset by ultraviolet rays and skin darkening accompanying Z or erythema.

[4] A functional food or drink comprising the ultraviolet sensitivity inhibitor for skin according to any one of claims 1 to 3 and having an ultraviolet sensitivity inhibitory effect on skin.

[5] Use of fermented milk whey obtained by fermenting milk with Lactobacillus helveticus to produce an ultraviolet-sensitive inhibitor in skin for oral consumption.