WO2006115153A1 - Composition alimentaire ayant un effet d'amelioration de l'etat cutane - Google Patents

Composition alimentaire ayant un effet d'amelioration de l'etat cutane Download PDF

Info

Publication number
WO2006115153A1
WO2006115153A1 PCT/JP2006/308256 JP2006308256W WO2006115153A1 WO 2006115153 A1 WO2006115153 A1 WO 2006115153A1 JP 2006308256 W JP2006308256 W JP 2006308256W WO 2006115153 A1 WO2006115153 A1 WO 2006115153A1
Authority
WO
WIPO (PCT)
Prior art keywords
extract
food composition
migratory fish
skin condition
fish
Prior art date
Application number
PCT/JP2006/308256
Other languages
English (en)
Japanese (ja)
Inventor
Keiko Yamada
Taichi Ishizaki
Motonaka Kuroda
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to JP2007514633A priority Critical patent/JPWO2006115153A1/ja
Publication of WO2006115153A1 publication Critical patent/WO2006115153A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
    • A61K8/987—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of species other than mammals or birds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/007—Preparations for dry skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/08—Anti-ageing preparations
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

Definitions

  • the present invention has an effect of improving the skin condition using an extract of migratory fish or a mixture of nutrients having a similar composition as an active ingredient, which is effective when used by those who feel skin problems such as rough skin, dull skin, and wrinkles. It is related with the food composition which has. Background art
  • L_cystine-vitamins and the like are known as conventional pharmaceuticals having skin condition improving effects.
  • these drugs are mainly expected to have a whitening effect and are considered undesirable for use in improving a wide range of skin conditions such as rough skin and wrinkles.
  • a food comprising as an active ingredient a glyce mouth phospholipid containing fish-derived eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) It has been shown that the composition has the effect of improving skin condition for humans. However, such a food composition is expected to have a whitening effect and could not be expected to have a broad skin condition improving effect such as rough skin and wrinkles. Disclosure of the invention
  • the present invention is a food having a skin condition improving action, which has a skin condition improving action and can take a form that can be easily taken in a normal diet.
  • An object is to provide a composition.
  • the present inventor found that the extract of migratory fish such as salmon and the extract of nodules obtained from migratory fish such as salmon have the effect of improving the skin condition.
  • the present invention comprises a food composition having an effect of improving skin condition, comprising a migratory fish such as salmon and a nodule extract obtained from migratory fish as an active ingredient, and a composition similar thereto.
  • the present invention relates to a food composition having a skin condition improving action.
  • the present invention has a solid content weight per serving to facilitate daily intake of an effective amount of the above-described composition (a weight in terms of solid content of the extract of 0.5 g or more).
  • the migratory fish referred to in the present invention refers to fish that moves greatly for spawning, such as salmon, salmon, swordfish, salmon, salmon, salmon, herring, and burdock, and regularly according to the season.
  • fish belonging to the perch (Perci formes) Scombrina, such as skipjack, mackerel, soudagakko, managaho, southern bluefin tuna, hon tuna, bluefin tuna, bluefin tuna, bluefin tuna, swordfish tuna, etc. Is desirable.
  • This classification is based on the “Primary Color Fish Search Guide (Revised 1st 3rd Edition)” (published in Kitatakakan 1 989).
  • the extract of migratory fish used in the present invention is not particularly limited in its production method and can be obtained by a conventional method, but if it has the same composition, it is produced by a different production method. It may be an extract.
  • an extract of migratory fish such as salmon used in the present invention for example, boiled salmon meat and Z or steamed broth are concentrated to about Bri X 20 to 40 by a conventional method and filtered.
  • the filtrate is enzymatically digested with protease at 20 to 60 ° C. for 1 minute to 24 hours, and then concentrated to Bri X 40 to 60 to about saccharides (for example, Darco And fructose) are added in the range of 0.1 to 10%, and then subjected to heat browning at 60 to 150 ° C for 1 minute to 24 hours.
  • boiled salmon meat and / or steamed broth is heated and concentrated to about Brix 20 to 40 by a conventional method, and then 20 to 20% diatomaceous earth is added to the extract solids and mixed. And then filtered.
  • an extract obtained from nodules obtained from migratory fish such as carp, carp and carp can also be used in the present invention. More specifically, any of the rough knots obtained by performing raw cutting, boiling and roasting for migratory fish, and dried knots obtained by applying force to the rough knots can be used in the present invention.
  • Hot water extraction is performed on the raw material knots to obtain an extract, and the extract is obtained as it is or by concentrating and drying.
  • water is added to the above-mentioned ingredients, such as proteases and peptidases. It is also possible to obtain the extract by performing a hot water extraction operation after adding a proteolytic enzyme and performing an enzymatic decomposition.
  • such an extract may be one obtained by removing salt from electrodialysis or reverse osmosis filtration.
  • the extract obtained from migratory fish or migratory fish use it after deodorizing and decoloring by steam distillation treatment under reduced pressure or normal pressure, activated carbon treatment or diatomaceous earth filtration, etc. It is also possible.
  • the nominal molecular weight is 500 to 5,000, preferably 500 to 4,000, more preferably 1,000 to 2,000, which has an ultrafiltration membrane, which has a nominal salt blockage. Extracts can be obtained by treatment with reverse osmosis membranes at a rate of 10% or less, preferably 5% or less.
  • a composition having the same composition can be used in place of the koji extract.
  • a composition (a) a total of 294 mg or more of nitrogen compounds such as peptides, proteins and amino acids derived from koji extract, (b) organic acids of lactic acid, kenic acid, malic acid, and succinic acid 55 mg or more in total, (c) 1 mg or more of nucleic acid related compounds, and (d) Mineral components of Na C 1 or KC 1 in a total amount of 16 mg or more, and the amount of amino acids is 1.
  • the organic acid contains 0.5 to 2
  • the nucleic acid-related compound 0.001 to 0.5
  • the mineral component contains a mixture of nutritional components such that the weight ratio is 0.02 to 2.
  • the nucleic acid related substance in such a composition means a nucleic acid, a nucleotide, a nucleoside, and a nucleobase.
  • the food composition having the skin condition-improving action of the present invention contains appropriate additives within a range not impeding the effects of the present invention.
  • Such additives include carbohydrates (glucose, sucrose, starch, etc.), lipids (vegetable oil, fish oil, animal fats, etc.), protein (soy protein) , Milk proteins, animal proteins such as collagen), minerals (inorganic salts such as potassium salt, sodium salt, calcium salt), vitamins (thiamine, nisin, vitamin) , Vitamin E, carotene, etc.) and other nutritional components such as amino acids (taurine, branched chain amino acids, etc.); sucrose suitable for imparting food functions (taste, texture, safety, etc.) , Aspartame, acesulfame K, sodium glutamate, salt, etc .; ingredients for granulation, pulverization, solid formation for the same purpose to make it easy to eat; Bac
  • the solid equivalent weight of the extract per meal is 0.5 g or more, preferably 1.0 to 10 g
  • the solution of the extract is dissolved at a dissolved oxygen concentration of 10 ppm so that the weight in terms of the solid content of the extract is 0.5 g or more.
  • an aluminum bouch an aluminum can, a steel can, a paper pack that has been subjected to deoxygenation treatment on the interior, a packaging material having a deoxidizing property, and a packaging material having an oxygen barrier property. And are preferred.
  • liquid food compositions it is possible to provide a composition that can be distributed at room temperature by mixing with salt, alcohol, or a food material containing these, but in order to ingest the extract more effectively It is desirable to sterilize the extract solution with low salt content after sterilization.
  • the extract has a problem of flavor deterioration due to acid and oxygen caused by dissolved oxygen, so the dissolved oxygen concentration at 25 ° C It is necessary to perform filling so that the concentration is 5 ppm or less, desirably 3 ppm or less, and more desirably 2 ppm or less.
  • the extract is provided in the form of a solid food composition
  • the extract is made up of the solid matter of the extract so that the solid weight is 0.5 g or more per serving. Add the excipients and taste-masking ingredients so as to contain 0.5 g or more, and powder, granulate, or tablet to obtain the desired solid food composition.
  • excipients used at this time include carbohydrates such as glucose, sucrose, trehalose, maltose, lactose, dextrin, and source powder, and peptides and proteins such as gelatin, casein, and partial degradation products thereof.
  • a sucrose ingredient such as sucrose, aspartame, acesulfame K, sodium glutamate, and salt to impart functions (taste, texture, etc.) as food.
  • the means for powdering include concentrating the extract as necessary, followed by spray drying, freeze drying, vacuum thin film drum drying, atmospheric pressure drum drying, and the like.
  • the extract in order to ingest the extract without being affected by the taste, it is also possible to provide the extract by pulverizing the extract by the means described above and then filling it into a capsule.
  • a component having a gelich action as a jelly-like food.
  • the gelling agent used at this time at least one of agar, gelatin, starches and gums is used. Also at this time, in order to make it easier to ingest, it is desirable to add the above-described sucrose, aspartame, acesulfame, sodium gnoretamate, sodium chloride and other flavoring ingredients.
  • the required amount varies depending on the condition of the individual who ingests the ingredients and food composition used as an auxiliary ingredient, but 0.5 g or more of solids per meal, preferably 1.0 g of solids, more preferably solids It is desirable to contain at least 1.5 g of migratory fish extract.
  • the food composition of the present invention thus produced can be put into circulation as it is, that is, in the form of a liquid mixture, a powder mixture, or the like as appropriate.
  • a koji extract was prepared by the following method.
  • diatomaceous earth (“Radiolite # 700” manufactured by Showa Chemical Industry Co., Ltd.) becomes 5.0% of the extract solids.
  • the mixture was filtered using a filter cloth and desalted using an electrodialyzer ("Ashilyzer I” manufactured by Asahi Kasei Co., Ltd.) (salt extract A).
  • boiled salmon meat was concentrated to about Brix 30 by a conventional method and filtered. The filtrate was enzymatically digested with protease at 50 ° C for 3 hours and then heated at 90 ° C for 10 minutes to deactivate the enzyme.
  • the bonito extract was prepared as follows. In other words, after pulverizing 250 kg of Koji Arahonbushi manufactured by a conventional method, it was added to 1,000 kg of ion-exchanged water heated at 95 ° C, extracted at 90 ° C for 45 minutes, filtered and filtered. Filtration was performed to obtain an extract (solid content: 5.0%). The extract was purged with nitrogen, sterilized by heating at 130 ° C. for 60 seconds, and then aseptically filled into an aluminum bouch (soybean extract A). The dissolved oxygen concentration at this time was 1. Oppm.
  • the subjects were 56 men and women who had dry or rough skin in a preliminary study (questionnaire) conducted 4 weeks before the start of the study.
  • the study was a crossover parallel two-group comparative study in which a crossover ingestion test was conducted with a placebo as a control and a double-blind method using random allocation was adopted.
  • a pre-observation period of 1 week was set up before the start of the study, and a total of 9 weeks was set for 4 weeks of bonito extract A solution intake period, 1 week wash out period, and 4 weeks of placebo solution intake period.
  • the subjects were divided into two groups and ingested 125 ml of bonito extract A solution or placebo solution each evening. The subjects were instructed not to change their daily lives such as skin care, eating habits, smoking and exercise, except for taking the test beverage every day.
  • test items were skin moisture content and self-assessment items for skin 19 in total.
  • 20 skin moisture content was measured using “Corageometer 825J” manufactured by Courage + Khazaka Electronic Gmbh.
  • the measurement site was 1 cm below the left eye, the left inner arm (3 cm above the elbow), and the back of the neck (3 cm below the spinous process of the neck). In order to keep the same, it was set within a certain range of conditions (room temperature 2 2 ⁇ 2 degrees, humidity 40 to 60%).
  • the self-assessment items related to skin were 19 items, and the evaluation was based on a questionnaire method using the visual 'analog scale (VAS)'.
  • the items related to the face are: 1. redness of skin (redness of skin), 2. sagging under the eyes and mouth, 3. makeup paste 'makeup', 4. skin atrophy (wrinkles), whole body (including face) ) As for items, 5. Drying, 6. Itching ), 7. Erosion (salting of skin), 8. Desquamation (the skin surface will flake off like a scum), 9. Papules (like a pimple that is smaller than 1 cm), 10. Small blisters (bulges) ) 11. Swelling (skin fl fling), 12.
  • Pigmentation of the skin (stain / dull skin), 13. Rough skin, Sensitive skin, 14. Moist feeling, 15. Smooth feeling, 16. Skin condition As for items related to agitation, 17. skin shine, 18. skin transparency, and feet, 19. Heaviness of heels and cracks were required to be included in the questionnaire every day.
  • the left end deteriorated and the right end improved and the value obtained by subtracting the average value for one week before ingestion from the average for one week after ingestion was taken as the value for that week. All measured values were expressed as mean soil standard deviations, and statistical calculations were performed using the paired t test.
  • Phu sevo group 56 0.00 Sat 0.00 1.47 ⁇ % 1.20 ⁇ 4.40 Net 1.43 Sat * 1.37 4.82 * Under eye and bonito extract A solution group 56 0.00 0.00 -0.45 3.70 "-0.11 4.87 -0.11 ⁇ 4.19 -0.34 4.36
  • Placebo group 42 0.00 + 0.00 1.31 Sat 7.04 1.37 Sat 6.37 1.21 Sat 6.29 0.90 Sat 6.66
  • Bud extract A solution group 55 0.00 0.00 -0.34 4.65 -0.27 ⁇ 5.49 1 0.18 Sat 5.35 -0.44 6.15
  • Placebo group 55 0.00 0.00 0.15 5.97 -0.11 6.21 0.02 Sat 6.48 -0.07 Sat 6.22
  • Bud extract Extract A group 56 0.00 0.00 0.00 -0.56 Sat 6.13 -0.09 ⁇ 7.30 0.33 Sat 6.50 0.84 ⁇ 7.37
  • Placebo group 56 0.00 ⁇ 0.00 -0.11 ⁇ 7.10 0.78 Sat 8.12 0.76 Sat 8.43 0.84 ⁇ 8.02 Bun extract A solution group 55 0.00 ⁇ 0.00 -1.18 ⁇ -2.04 Sat 6.85 *-1.68 ⁇ 6.07 * -1.30 6.27
  • Placebo group 55 0.00 Sat 0.00 -1.23 ⁇ -1.55 Sat 6.31 ⁇ -1.42 Sat 6.07 ⁇ -1.79 6.56 *
  • Placebo group 56 0.00 ⁇ 0.00 -0.66 5.34 J -0.41 ⁇ 5.72 -0.48 Sat 5.95-0.35 ⁇ 5.73 Bun extract A solution group 55 0.00 0.00. -0.16 Sat 6.61 -0.50 Sat 7.20 -0.32 Sat 7.24 -0.15 Sat 7.44
  • Placebo group 55 0.00 ⁇ 0.00 -1.10 Sat 7.39 -0.61 + 7.14 -0.41 Sat 6.92 -0.74 7.07
  • Bud extract A solution group 55 0.00 0.00 0.91 6.64 1.49 5.65 ⁇ 1.45 Sat 5.26
  • Placebo group 55 0.00 0.00 0.63 ⁇ 5.32 1.44 6.12 ⁇ 1.19 Sat 6.23 1.33 6.28 Bulb extract A solution group 54 0.00 0.00-1.07 ⁇ -0.97 5.16 -1.07 Sat 5.29 -1.02 Sat 5.34
  • Placebo group 54 0.00 0.00 -1.50 ⁇ -1.70 5.88 * -1.90 Sat 6.14 * -1.58 6.10 ⁇ Bun extract A solution group 54 0.00 ⁇ 0.00-0.24 5.72 -0.25 ⁇ 6.27 -0.03 Sat 6.20 -0.27 Sat 6.15
  • Placebo group 54 0.00 ⁇ 0.00 -0.67 Sat 4.93 -0.72 Sat 5.10 -0.76 ⁇ 4.95 -1.17 5.36 Bulb extract A solution group 55 0.00 0.00 0.25 Sat 4.03-0.40 4.55 0.86 Sat 5.35 1.20 6.16
  • Placebo group 55 0.00 0.00 1.44 5.62 1 1.27 6.09 0.91 Soil 6.95 0.86 Sat 6.05 Bunjime extract A solution group 56 0.00 0.00 -0.49 5.38 -0.96 ⁇
  • Placebo group 56 0.00 ⁇ 0.00 -0.77 Sat 7.10 -0.71 8.01 -0.16 Sat 6.85 -0.01 6.41 Bulb extract A solution group
  • Placebo group 56 0.00 0.00 0.19 Sat 7.95 0.30 7.63 0.47 Sat 7.74 0.53 ⁇ 7.49
  • Bud extract A solution group 56 0.00 0.00 0.26 ⁇ 5.38 1.16 ⁇ 6.67 1.25 Sat 6.80 1.78 Sat 7.91 ⁇
  • Placebo group 56 0.00 0.00 1.45 Sat 8.47 1.69 Sat 7.83 1.78 Sat 7.77 ⁇ 1.92 8.16 ⁇ Bun extract A solution group 56 0.00 0.00 0.73 1.25 ⁇ 5.18 ⁇ 1.00 ⁇ 6.43 1.83 Sat 7.02 ⁇
  • Placebo group 56 0.00 ⁇ 0.00 1.12 1.45 ⁇ 6.91 1.31 ⁇ 7.37 1.88 Sat 7.25 ⁇
  • Bud extract A solution group 56 0.00 Sat 0.00 1.20 Sat K 1.43 ⁇
  • Placebo group 56 0.00 0.00 1.17 ⁇ 7.9o t
  • the cocoon extract of the present invention has a reduced raw odor compared to the comparative cocoon extract, and taste, flavor and aroma are preferred. It has been shown. From these results, it was confirmed that the present invention can provide a food composition having a skin condition improving effect that is easier to drink.
  • Example 3 Preparation of bonito extract powder (powdered food composition)
  • Example 6 Preparation of bonito extract capsule product (capsule food composition)
  • Capsules containing bonito extract powder were prepared by filling 100 parts by weight of 100 parts by weight of bonito extract powder prepared in Example 3 into gelatin No. 0 hard strength pushell (manufactured by Nippon Aliment). Got. The solid weight of the bonito extract in 5 capsules (intake per serving) was 1.0 g.
  • Example 7 Preparation of jelly-like bonito extract food (jelly-like food composition)
  • Gelatin extract A in liquid 100 parts by weight, water 100 parts by weight, aspartame (manufactured by Ajinomoto Co.) 0.2 parts by weight and sodium glutamate 2.0 parts by weight, gelatin (Nitta Gelatin Co., Ltd.) 4.0 parts by weight was added, dissolved by heating, and then filled with 100 g in an aluminum container, and then autoclaved at 120 ° C for 15 minutes and cooled. As a result, a jelly-like bonito extract food was obtained.
  • the weight of the bonito extract solids contained in one serving of this food composition was 2.42 g.
  • Example 8 Preparation of a soup-like food composition (liquid food composition 10 kg liquid of bonito extract A obtained in Experimental Example 1 (before sterilization), 6 kg of concentrated soy sauce, and 0.1 kg of sodium glutamate (“MSG-RC” manufactured by Ajinomoto Co., Inc.) were mixed and dissolved.
  • the liquid thus obtained was heat sterilized at 120 ° C. for 60 seconds and then purged with nitrogen, and 40 g each was aseptically filled in an aluminum bouch to obtain the liquid packaged food of the present invention.
  • the weight of the bonito extract solid content per serving (1 bag) of the obtained food was 1.24 g.
  • the dissolved oxygen concentration of this liquid composition was 0.9 ppm.
  • Example 9 Preparation of a powdered miso soup-like food composition (powdered food composition)
  • Powdered miso soup-like food powder was obtained by mixing 6.0 kg of bonito extract powder obtained in Example 3 and powdered miso (Hanamaruki Co., Ltd.) 7.5 kg. 13.5 g of this powder was filled into an aluminum bouch to obtain a powdered miso soup-like packaged food. The weight of the bonito extract solids contained in one serving of this composition was 3. O g.
  • Example 10 Preparation of powder soup-like food composition (powdered food composition)
  • Powdered bonito extract powder obtained in Example 3 1.0 kg, powdered soy sauce (manufactured by Yamasa Co., Ltd.) 2.4 kg, salt 0.7 kg, granulated sugar 0.3 kg and powdered liquor 0.2 kg And mixed to obtain a powdered soup-like food.
  • the powder thus obtained was filled in 23 g portions in an aluminum bouch bag to obtain a packaged powder soup-like food composition.
  • the weight of the bonito extract solids contained in one serving (one bag) of this composition was 2.5 g.
  • a food composition having a skin condition improving action capable of improving the skin condition of a person who feels a problem in the skin condition such as rough skin, wrinkles and dull skin. Can do.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Dermatology (AREA)
  • Epidemiology (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Gerontology & Geriatric Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Cosmetics (AREA)

Abstract

La présente invention concerne une composition alimentaire caractérisée en ce qu'elle comprend, en tant que principe actif, des matières solides contenues dans un extrait d'un poisson migrateur ou une composition similaire. Cette composition alimentaire a pour effet d'améliorer l'état cutané de personnes souffrant de problèmes cutanés.
PCT/JP2006/308256 2005-04-25 2006-04-13 Composition alimentaire ayant un effet d'amelioration de l'etat cutane WO2006115153A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2007514633A JPWO2006115153A1 (ja) 2005-04-25 2006-04-13 肌状態改善作用を有する食品組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005-126885 2005-04-25
JP2005126885 2005-04-25

Publications (1)

Publication Number Publication Date
WO2006115153A1 true WO2006115153A1 (fr) 2006-11-02

Family

ID=37214772

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2006/308256 WO2006115153A1 (fr) 2005-04-25 2006-04-13 Composition alimentaire ayant un effet d'amelioration de l'etat cutane

Country Status (2)

Country Link
JP (1) JPWO2006115153A1 (fr)
WO (1) WO2006115153A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008088113A (ja) * 2006-10-03 2008-04-17 Ss Pharmaceut Co Ltd 美白組成物
JP2011121935A (ja) * 2009-11-16 2011-06-23 Kose Corp 魚抽出物、肌荒れ改善剤、セラミド産生促進剤、及びこれらを含有する皮膚外用剤、化粧料
JP2014200185A (ja) * 2013-04-03 2014-10-27 株式会社創元舎 カプセル状食品の製造方法およびカプセル状食品
US10226422B2 (en) 2013-01-23 2019-03-12 Bottled Science Limited Skin enhancing beverage composition
KR20210068841A (ko) * 2019-12-02 2021-06-10 주식회사 밸리스 배스 추출물을 포함하는 항산화, 주름개선 및 면역활성 증진용 조성물

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06157233A (ja) * 1992-11-24 1994-06-03 Kyoritsu Yakuhin Kogyo Kk 魚介類ペプタイドからの無臭ないし低臭性成分、その製造法、および上記成分を含有する外用剤または内用剤
JP2003238597A (ja) * 2002-02-15 2003-08-27 Yaizu Suisankagaku Industry Co Ltd 魚類由来のコラーゲンペプチド及びその製造方法、該コラーゲンペプチドを含有する飲食品及び化粧品
JP2004231902A (ja) * 2003-01-31 2004-08-19 Japan Research & Development Association For New Functional Foods 抗酸化性組成物
JP2004238365A (ja) * 2003-02-07 2004-08-26 Yaizu Suisankagaku Industry Co Ltd 美肌促進剤及び美容健康食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06157233A (ja) * 1992-11-24 1994-06-03 Kyoritsu Yakuhin Kogyo Kk 魚介類ペプタイドからの無臭ないし低臭性成分、その製造法、および上記成分を含有する外用剤または内用剤
JP2003238597A (ja) * 2002-02-15 2003-08-27 Yaizu Suisankagaku Industry Co Ltd 魚類由来のコラーゲンペプチド及びその製造方法、該コラーゲンペプチドを含有する飲食品及び化粧品
JP2004231902A (ja) * 2003-01-31 2004-08-19 Japan Research & Development Association For New Functional Foods 抗酸化性組成物
JP2004238365A (ja) * 2003-02-07 2004-08-26 Yaizu Suisankagaku Industry Co Ltd 美肌促進剤及び美容健康食品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Shokuhin Shinsozai Yuko Riyo Gijutsu Series Fish Collagen Peptide", SHOKUHIN TO KAGAKU, vol. 46, no. 1, 2004, pages 49 - 52, XP003004757 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008088113A (ja) * 2006-10-03 2008-04-17 Ss Pharmaceut Co Ltd 美白組成物
JP2011121935A (ja) * 2009-11-16 2011-06-23 Kose Corp 魚抽出物、肌荒れ改善剤、セラミド産生促進剤、及びこれらを含有する皮膚外用剤、化粧料
US10226422B2 (en) 2013-01-23 2019-03-12 Bottled Science Limited Skin enhancing beverage composition
JP2014200185A (ja) * 2013-04-03 2014-10-27 株式会社創元舎 カプセル状食品の製造方法およびカプセル状食品
KR20210068841A (ko) * 2019-12-02 2021-06-10 주식회사 밸리스 배스 추출물을 포함하는 항산화, 주름개선 및 면역활성 증진용 조성물
KR102278224B1 (ko) 2019-12-02 2021-07-16 주식회사 밸리스 배스 추출물을 포함하는 항산화, 주름개선 및 면역활성 증진용 조성물

Also Published As

Publication number Publication date
JPWO2006115153A1 (ja) 2008-12-18

Similar Documents

Publication Publication Date Title
WO2007000985A1 (fr) Composition prophylactique ou therapeutique pour lutter contre l'hemoglobinurie ou la myoglobinurie
KR101616586B1 (ko) 간기능 보호제
TW200848064A (en) Process for producing osteocalcin-containing extract
JP5594819B2 (ja) 脂質代謝改善用組成物
WO2006115153A1 (fr) Composition alimentaire ayant un effet d'amelioration de l'etat cutane
KR20050100670A (ko) 휘발성 알데히드류의 생성 및/또는 지방산류의 분해를억제하는 방법과 그 용도
JP5224680B2 (ja) 抗疲労剤
JP5208428B2 (ja) 美肌剤
JP5937884B2 (ja) 飲食品
JPWO2005087022A1 (ja) 抗ストレス作用を有する食品組成物
JPWO2017026429A1 (ja) 筋肉合成促進剤
JP2009159983A (ja) 食品組成物
TWI377914B (fr)
JP2008088101A (ja) 抗疲労剤
KR20120054647A (ko) 휘발성 황화물류의 생성 억제제와 이것을 이용하는 휘발성 황화물류의 생성 억제 방법
JP4716769B2 (ja) 血圧降下剤の製造方法
JP4914594B2 (ja) 関節痛改善用食品組成物
JP4712256B2 (ja) 高品位チキンエキス含有機能性食品とその製造方法
JP6252922B2 (ja) テストステロン分泌促進剤、抗疲労剤及びその製造方法と利用
JP5117168B2 (ja) 経口肌改善剤および肌改善食品
JP5885784B2 (ja) 経口組成物
TW201117831A (en) Oral composition for reducing skin roughness
JP2006197878A (ja) 血圧降下作用を有する食品組成物
JP2009084191A (ja) 食欲抑制用薬理組成物
JP2007228963A (ja) 血流改善作用を有する食品組成物

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2007514633

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 06732114

Country of ref document: EP

Kind code of ref document: A1